Bean Tlacoyos
1 Tablespoon of corn oil
1/4 Finely chopped onion
3 Cans of refried black beans
1/4 Teaspoon of salt
500 Grams of corn flour
1/2 Teaspoon of salt
1 1/2 Cups of water
Corn oil
1 Fried garlic clove
1/4 Fried onion
2 Fried dried arbol chilies
3 Fried tomatoes
1 Cube of tomato and chicken concentrate
3 Sprigs of fresh cilantro, disinfected and finely chopped
2 Cups of cooked and sliced nopales
1/2 Sliced red onion
200 Grams of grated panela cheese
1 Container of Media Crema (190 g)
1- In a skillet, heat one tablespoon of corn oil and sauté a quarter of a finely chopped onion until translucent. Add the beans with a quarter teaspoon of salt and cook for 15 to 20 minutes, stirring constantly until the beans are slightly dehydrated. Set aside and allow to cool slightly. Separately, mix the corn flour with half a teaspoon of salt and one and a half cups of water gradually, kneading until you achieve a smooth texture.
2- For the dough, combine the flour, oil, salt, water, and grated cheese. Form small balls, fill them with beans, and shape the tlacoyos. Grill them on both sides over medium heat until cooked, and garnish with panela cheese.
3- Form balls with the dough, flatten them, and fill them with beans. Seal and shape the tlacoyos with your hands. Heat a griddle, add a little oil, and cook them on both sides over medium heat. Repeat with the remaining ingredients.
4- In a molcajete, crush the garlic and onion. Add the arbol chilies, tomatoes, tomato and chicken concentrate, and cilantro, continuing to crush until well integrated. Serve the tlacoyos with the sauce, nopales, red onion, cheese, and Media Crema. Enjoy.