For the masa:
- 2 cups blue corn masa harina, 250g
- 2 cups hot water, 475ml
- ½ teaspoon salt, 2.5g
For the filling:
- 2 cups canned black beans, 400g
- ½ cup bean’s cooking liquid, or water, 120ml
- ¼ small onion
- 3-4 dried chiles de árbol
- salt, to taste
- 2 tablespoons vegetable oil, 30ml
To Make the Masa:
Whisk the blue corn masa-harina and salt. Add the water and mix until a loose dough forms.
Use your hands to knead the dough until it’s nice and smooth. If it’s too dry, add 1 tsp of water at a time until it becomes manageable. Divide the dough into 12 equal pieces. Roll them into balls.
Cover the pieces of dough with a damp kitchen towel. Giving them a light spray of cooking oil can also help prevent them from drying out. Set them aside until your filling is ready.
To Make the Filling:
Cook the beans. Add the oil to a pan over medium heat. Add the onion and dried chile de árbol. Stir for 2 minutes. Add the beans and their cooking liquid into the pan. Mix well and cook for 2-3 minutes.
Remove the chiles and onion from the pan. Lower the heat and use a potato masher to mash the beans until they’re creamy. If they dry out too much, add a bit more cooking liquid. Cook for another 2-3 minutes or until thickened. Season with salt to taste.
Remove from heat and set aside to cool.
To Make the Tlacoyos:
Use your hands to carefully flatten the dough into a medium-sized oval, about the size of your hand or a little bit bigger. Repeat this for every piece of dough.
Scoop 1-3 tbsp of refried beans into the center. Fold the sides of the dough in (enclosing the beans) and pinch the seams. Repeat for all the tlacoyos.
Use your hands to shape the filled tlacoyos into a flattened diamond or oval with pointy tips. They should be about 1/4″ thick. Set them aside and cover with a damp kitchen towel.
Grease a large pan or griddle with a little bit of cooking spray over medium-low heat. Cook for 3 minutes on each side. Cooking time will depend on their actual thickness, so cut a piece off one and taste it. If the masa is still raw, let them cook for another 1-2 minutes.
Remove them from the heat and set them aside to cool.
To Serve the Tlacoyos:
Place the cooked tlacoyos on a plate and top them with vegan sour cream, salsa, vegan shredded cheese, onion, tomato and avocado to taste. Enjoy!
- Store in the fridge: Refrigerate leftovers in an airtight container for up to a week.
- To reheat: Sprinkle them with 1/2 teaspoon of water and then microwave them for up to a minute or until warm. You can also reheat them in a comal or griddle over medium-low heat for 2-3 minutes on each side.
- Can I freeze these? Yes, but they’ll need to be cooked first because raw masa doesn’t freeze well. Once they’re fully cooled, wrap each tlacoyo in plastic wrap twice. Transfer them to a freezer-friendly bag or container and store for up to 3 months. Defrost overnight in the fridge and reheat as directed above.
Calories: 128kcal, Carbohydrates: 22g, Protein: 4g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Sodium: 1mg, Potassium: 155mg, Fiber: 4g, Sugar: 0.1g, Vitamin A: 42IU, Vitamin C: 0.2mg, Calcium: 34mg, Iron: 2mg
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
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