For the Salsa:

1. Stem and seed the guajillo and arbol chiles. Toast them in a skillet over medium-low for 30-60 seconds, turning frequently so they don't burn.
2. Once the chiles are toasted, add them to a pot of water with the tomatillos and onions. Bring to a simmer for 10-15 minutes or until the tomatillos just turn color.
3. Drain the water and add the chiles, tomatillos, onions, garlic, and salt to a blender. Mix on high until smooth.
4. Heat about a ½ tablespoon of olive oil in a saucepan over medium. Add the salsa in and season it for 15 minutes, stirring frequently.

For the Dough:

1. Add the masa harina and salt to a mixing bowl and whisk. Then, pour in water and combine using a spatula. When it's cool enough to handle, knead the dough with your hands until it's sticky enough to stay together, but not coming off on your hands too much.
2. If the dough appears crumbly, add a tablespoon of water at a time until you reach the right consistency (somewhat like playdough). If it becomes too sticky, add a little more masa harina. Cover the bowl with a towel.

Cooking:

1. Heat a cast-iron skillet or comal over medium, and break off pieces of dough about 100-120 grams. Roll each one into a ball, then flatten it using the palms of your hands working it back and forth.
2. Add a small spoonful of beans to the center, then fold the dough in half to close the edges (it will look a little like an empanada).
3. Pinch the ends carefully to form pointed tips, creating the classic tlacoyo shape. Flatten the tlacoyo on a piece of plastic or wax paper with your hands.
4. Rub your skillet or comal with the flat side of an onion slice before adding each batch of tlacoyos (optional for extra flavor). Cook each one for 3 minutes per side, or until firm and slightly charred.
5. Serve while warm topped with cactus salad, crumbled queso fresco or cotija, and salsa roja or verde. Happy eating!