Tlacoyos are a healthy and delicious Mexican antojito. Start with an oval-shaped corn base stuffed with beans, then top it with cactus salad, salsa, and vegan queso for a flavorful snack!
Bean Tlacoyos [Vegan]
For the Salsa:
- 3 guajillo chiles
- 4 arbol chiles
- 6 tomatillos
- 1/2 white onion, cut in quarters
- 2 cloves garlic
- Salt to taste
- 1/2 tablespoon oil to season
For the Tlacoyos:
- 2 cups blue masa harina
- 1 - 1 1/2 cups very warm water*
- 1/2 teaspoon salt
- 1 cup mashed beans, black, bayo, or pinto
- Onion slice optional
For Serving (Optional):
- Cactus salad
- Vegan cotija cheese
- Vegan queso fresco
For the Salsa:
- 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.
- 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.
- Drain the water and add the chiles, tomatillos, onions, garlic, and salt to a blender. Mix on high until smooth.
- 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:
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- Serve while warm topped with cactus salad, crumbled queso fresco or cotija, and salsa roja or verde. Happy eating!