Mexican cuisine · Dough, Pasta & Rice

Tlacoyos

Oval masa pockets stuffed with bean purée, cooked on a comal and topped with nopales, cheese and salsa.

Ingredients · for 4 servings

• 400g masa harina (corn flour for tortillas)
• 350ml lukewarm water
• 200g peeled fava beans
• 1 white onion
• 2 garlic cloves
• 2 sprigs epazote (or cilantro)
• 250g jarred nopales (cactus strips)
• 150g queso fresco (or mild feta)
• 150ml crema (or sour cream)
• 200ml green salsa
• 3 tbsp oil
• Salt

Instructions

1. Soak the fava beans overnight in plenty of water, drain, then simmer with the halved onion, garlic and epazote in fresh water for 35 min. until tender.
2. Drain the beans, remove the epazote, and mash everything with 1 tbsp oil into a firm, spreadable purée; season generously with salt and let cool.
3. Mix the masa harina with the salt, gradually knead in the lukewarm water into a smooth dough, and let rest covered for 10 min.
4. Shape the dough into eight balls, flatten each in your palm, place 1 tbsp bean purée in the center, seal the dough over it, and shape into an oval, about 1cm-thick patty.
5. Cook the tlacoyos on a comal or in a dry pan over medium heat for 4–5 min. per side, until they show light brown spots and feel dry to the touch.
6. Drain the nopales, sauté in the remaining oil for 3 min., pile onto the tlacoyos, and serve topped with rings of the remaining onion, crumbled queso fresco, crema and green salsa.