This Mexican dish is very authentic and different from the huarache, I have previously published. It has a similar oval shape to the huarache but it is thinner and smaller. The traditional tlacoyo is supposed to be eaten with only salsa on it and that is the form it can be found in on the streets. I served our favorite salsa tomatillo, salsa roja, lettuce, cabbage, and cheese with this recipe, but I know it would taste just as good with only salsa on top. The salsa roja recipe can be found in my enchilada rojas recipe here https://popcornvalentinaandlimes.wordpress.com/2014/07/02/enchiladas-rojas/.
- 2 cps. MASECA flour
- 1 1/4 cps. water
- 2 cps. refried beans
- The beans should be re-fried.
- In a medium bowl, mix the MASECA with the water until a smooth even mixture is formed. Use both hands to thoroughly mix the corn flour with the water. The dough should not stick to your hands and it should be able to form a ball and all stick together. If the dough feels dry, gradually add teaspoons of water.
- Divide the dough into 4-6 equal portions the size a little larger than a golf ball and form little balls.
- Flatten each ball between thin paper such as a plastic bag in a tortilla press or with a rolling pin forming a oval (see picture).
- Spread about 1/8 of re-fried beans down one side leaving room on the edge of the dough to close it.
- Close the oval by folding one size of the paper bag over the other symmetrically and pressing the edges of the dough together.
- Cook the tlacoyos over a medium-high skillet for about 5 minutes on each side or if using oil about 2-3 minutes on each side. For a healthier option, you can bake these in the oven too. *I baked mine in the oven and they got really crispy and had great flavor.* The dough should be thoroughly cooked in the center.
- Serve with lettuce or cabbage, cheese, salsa roja and salsa tomatillo.