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Tlacoyos
Masa Pockets
1 C Masa flour
3/4 C water (use more if necessary)
1/4 tsp. salt
2 TBS bacon fat, lard or oil
1/2 onion, minced
1 clove garlic, minced
1 can (16 oz.) black beans (use juice)
2 oz. Oaxaca cheese, shredded (sub with Monterey Jack)
Salt to taste
4 TBS vegetable oil (for frying)
Onion or fresh cilantro, chopped (for garnish)
Guacamole, salsa or sour cream (for serving, optional)
In a bowl, combine Masa flour, water and salt. Form mixture into a ball. Add more water if necessary to form a moist dough. Set aside. In a skillet, heat bacon fat, lard or oil over medium heat. Add minced onion and cook for three to four minutes, or until soft. Add minced garlic; stir. Cook for another three to four minutes. Add black beans in juice; increase heat to high. Cook for about two minutes, stirring. Mash mixture with a spatula or manual potato masher; remove from the heat.
Divide Masa dough into four pieces; flatten between two pieces of plastic wrap using a heavy skillet or tortilla press. Lay dough pieces on a cutting board; divide the beans and cheese among dough pieces, and then carefully fold over and pinch to create a half-moon shaped pocket. Heat vegetable oil in a large skillet over high heat. Add the pockets in a single layer without overcrowding; cook for three to four minutes per side or until golden in color. Cook in batches if necessary. Drain on paper towels. Garnish with chopped onion or fresh cilantro.
Suggestion: Serve with Guacamole, salsa or sour cream.
*Tlacoyos with blue Masa image (C) L. Mikhailovich (2010). Image released into the public domain by author and copyright holder; the work is made available under the Creative Commons CC0 1.0 Universal Public Domain Dedication.
Related Link:
Food Fare Culinary Collection: Mexican Cantina
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