Recipe how to make black beans tlacoyos
The Tlacoyo is an appetizer (antojito) type that encompasses a wide range of mexican recipes that use the nixtamalized corn dough, which was widely used by the Aztecs in Mexico and many other mesoamerican civilizations; but the name tlacoyos comes from the Aztecs. The large amount of possibilities this dough has given us is quite amazing; sopes, tlacoyos, huaraches and many more...
Tlacoyos are very similar to huaraches but made smaller in size and never garnished with meat. This dish is served mostly in the central region of Mexico, where it is favored for its simplicity and delicious taste...
Recipe for mexican black beans tlacoyos:
Ingredients:
* 2 lb. corn flour (masa for tamales)
* 1/4 cup lard or vegetable oil
* Enough Water, as needed
* Salt and Pepper to Taste
* 1 lb. Dry Black Beans
* half an onion, chopped
* 1 clove garlic
* 1 sprig epazote, or 1 teaspoon dried epazote
* 1/2 lb. sour cream or Queso Fresco
Preparation:
* 2 lb. corn flour (masa for tamales)
* 1/4 cup lard or vegetable oil
* Enough Water, as needed
* Salt and Pepper to Taste
* 1 lb. Dry Black Beans
* half an onion, chopped
* 1 clove garlic
* 1 sprig epazote, or 1 teaspoon dried epazote
* 1/2 lb. sour cream or Queso Fresco
Preparation:
Wash the beans and start heating them up in a pressure cooker with the onion and garlic.
At the first sign of boiling add salt and epazote; close (seal) the cooker and pressure cook for 15 minutes, or until cooked; if you open prematurely the pressure cooker (with proper carefulness) and the beans are still crunchy, add more water, reseal the pressure cooker and continue cooking for a few more minutes. Drain them and mix.
Pour them in a large bowl, add some olive oil and coarsely mash them with the back of a fork until smooth. Reserve in a separate bowl.
In a bowl, preferably plastic, put the corn dough, little by little add water, up until it is still thick but workable; add some salt.
Knead the dough with clean hands until desired texture is achieved; take a handful of dough in one hand, extend it slightly and place 1 tablespoon of beans inside.
Cover the beans with dough so that they become the stuffing within the dough. Shape the dough to the traditional tlacoyo, football shape.
Prepare a pan with enough canola oil to cover the bottom of the pan and fry each Tlacoyo on both sides. Once cooked, drain the excess oil placing them on paper towels.
Serve with the sour cream. Usually, tlacoyos are covered with some nopal salad and some crumbled cheese.
At the first sign of boiling add salt and epazote; close (seal) the cooker and pressure cook for 15 minutes, or until cooked; if you open prematurely the pressure cooker (with proper carefulness) and the beans are still crunchy, add more water, reseal the pressure cooker and continue cooking for a few more minutes. Drain them and mix.
Pour them in a large bowl, add some olive oil and coarsely mash them with the back of a fork until smooth. Reserve in a separate bowl.
In a bowl, preferably plastic, put the corn dough, little by little add water, up until it is still thick but workable; add some salt.
Knead the dough with clean hands until desired texture is achieved; take a handful of dough in one hand, extend it slightly and place 1 tablespoon of beans inside.
Cover the beans with dough so that they become the stuffing within the dough. Shape the dough to the traditional tlacoyo, football shape.
Prepare a pan with enough canola oil to cover the bottom of the pan and fry each Tlacoyo on both sides. Once cooked, drain the excess oil placing them on paper towels.
Serve with the sour cream. Usually, tlacoyos are covered with some nopal salad and some crumbled cheese.
