Weekend, Monday, Wednesday or on vacation. Every day is perfect to prepare some delicious bean tlacoyos and surprise your family or guests. You don’t need many ingredients and the best thing is that they are very simple to prepare.
How to do tlacoyos of beans?
- 1 small onion
- 7 teaspoons lard or vegetable shortening
- 1 medium garlic clove
- 1 cup of beans
- 1 1/2 cups warm water, divided, plus more
- 2 1/2 teaspoons of salt
- 1 1/2 cups of flour dough
- 1 cup drained pickled nopales
- 1 cup of cheese
- 1 cup chopped fresh cilantro
- Preferred hot sauce
Cut the onion lengthwise into quarters. Chop three quarters of onion and reserve the rest. Heat two teaspoons of lard in a skillet over medium heat. Add onion wedge and garlic; cook, stirring occasionally, until onion is deep golden brown.
Remove and discard the onion slice and garlic. Carefully add beans and 1/4 cup warm water to skillet. Using a potato masher or the bottom of a heatproof mug, mash the beans.
Add additional water as needed, two teaspoons at a time, mashing after each addition, until beans are smooth. Add a teaspoon and a half of salt. Let reduce to medium-low heat; cover and cook, stirring occasionally, until beans are slightly thick and creamy, about 5 minutes, adding water as needed.
Remove from heat. Season with salt to taste, place them in a container and reserve.
Melt a tablespoon of lard in a small saucepan over medium-high heat and remove from heat.
Place the flour dough in a deep bowl; add a cup of warm water, melted lard and a teaspoon of salt.
Knead until a homogeneous dough is formed. Add the remaining 1/4 cup of warm water and knead. To test if the dough is moist enough, break off a piece, roll it into a ball, and flatten it. If the edges of the dough crack, add additional water, 1 teaspoon at a time, until the edges no longer crack.
Remove a small piece of dough from the ready dough and form a small golf ball. Cover the remaining dough with a damp kitchen towel so it doesn’t dry out. Using the palms of your hands, punch down the ball of dough to form a disc.
If it sticks to the dough in your hand, it’s too wet; add more flour as needed to correct texture.
Place a level tablespoon of bean puree in the center of the disc of dough. Fold both sides of the disk in toward the center, wrapping the filling like an empanada. Pinch to close the edges.
put the tlacoyo stuffed, seam side up, and flatten with a rolling pin to desired thickness.
Repeat steps 3 and 4 with the remaining dough and bean puree to make a total of 8 bean tlacoyos.
Melt a teaspoon of lard in a comal over medium heat. Take four tlacoyos of beans to the pan. Cook until the sides begin to dry out slightly and begin to brown.
Flip the bean tlacoyos and cook until both sides are dark golden brown in places and crisp. Remove from the griddle and place them inside a clean kitchen towel to keep them warm.
Repeat the procedure with the remaining teaspoon of butter and the remaining 4 bean tlacoyos. You can serve it with nopales, cheese, cilantro, sauce and chopped onion.
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