Tlacoyos are a Prehispanic Mexican dish that consists of a corn thick tortilla filled with mashed black beans, cooked on a comal, and served with different toppings.
Place all ingredients in a bowl. Add lemon juice and season with salt.
Mix for 1 minute to combine all ingredients, adjust salt to taste, and cover the bowl. Set aside until needed.
Make the beans:
Heat lard or oil in a small pan over medium heat, add the beans and mash until pureed.
Cook stirring for 2-3. Cover and set aside until needed.
Make the dough:
Place masa harina and salt in a mixing bowl. Add water while combining everything together until you will have a smooth dough.
Knead until you will have a moist and easy-to-handle dough that doesn’t crumble in your hands and has a smooth texture.
Divide the dough into 10 portions.
Make the tlacoyos:
Take a portion of the dough and make a ball. Roll it into a thick disc with your hands working it back and forth (check the video).
Carefully, spread some mashed black beans in the center.
Close by folding the sides towards the the middle to make some sort of empanada. Then pinch the edges to form the pointed tips.
Give it the elongated shape typical of the tlacoyos while flattening with your hand carefully.
Repeat the steps with all the dough portions and place the raw tlacoyos on a plate lined with cling film to prevent them from sticking.
Cook
Heat a griddle or comal over medium-high heat. Place 2 or 3 tlacoyos and cook for two minutes. Flip and cook the other side for about 3 minutes.
Once fully cooked, wrap the tlacoyos between a clean kitchen towel to keep them warm.
Serve
Place the tlacoyos on a serving platter, top with lettuce and pico de gallo.
Drizzle with the spicy salsa and finish with cheese on top.
Notes
To make it easier, you can use a tortilla press to flatten the dough.
You can use blue corn masa to make this tlacoyo recipe, just swap the same amount of regular masa harina for the blue version, you might need a little bit more water tho.
Cooked tlacoyos de frijol can be stored in an airtight container for up to 3 days in the fridge and up to 2 months in the freezer.