MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tlacoyos
 Categories: Mexican, Vegetarian
      Yield: 12 Servings
 
      2 c  Blue corn masa harina
           - (250 g)
      2 c  Hot water (475 ml)
    1/2 ts Salt (2.5 g)
     16 oz Can black beans (2 c)
           - (400 g)
    1/2 c  Bean's cooking liquid or
           - water (120 ml)
    1/4 sm Onion
      3    Dried chiles de árbol;
           - up to 4
           Salt; to taste
      2 tb Vegetable oil (30 ml)
           Vegan sour cream
           Salsa
           Vegan cheese; shredded
           Onion; diced
           Tomato; diced
           Avocado; sliced
 
  Preparation time: 15 minutes
  Cooking time: 25 minutes
  
  Tlacoyos use blue corn masa to make a soft dough that is filled with a
  delicious bean filling and cooked to tender perfection. Top this
  homemade, vegan spin on Mexican street food with all your favorite
  toppings!
  
  Masa:
  
  Whisk the blue corn masa-harina and salt. Add the water and mix until
  a loose dough forms.
  
  Use your hands to knead the dough until it's nice and smooth. If it's
  too dry, add 1 ts of water at a time until it becomes manageable.
  Divide the dough into 12 equal pieces. Roll them into balls.
  
  Cover the pieces of dough with a damp kitchen towel. Giving them a
  light spray of cooking oil can also help prevent them from drying
  out. Set them aside until your filling is ready.
  
  Filling:
  
  Cook the beans. Add the oil to a pan over medium heat. Add the onion
  and dried chile de árbol. Stir for 2 minutes. Add the beans and
  their cooking liquid into the pan. Mix well and cook for 2 to 3
  minutes.
  
  Remove the chiles and onion from the pan. Lower the heat and use a
  potato masher to mash the beans until they're creamy. If they dry out
  too much, add a bit more cooking liquid. Cook for another 2 to 3
  minutes or until thickened. Season with salt to taste.
  
  Remove from heat and set aside to cool.
  
  Tlacoyos:
  
  Use your hands to carefully flatten the dough into a medium-sized
  oval, about the size of your hand or a little bit bigger. Repeat this
  for every piece of dough.
  
  Scoop 1 to 3 tb of refried beans into the center. Fold the sides of
  the dough in (enclosing the beans) and pinch the seams. Repeat for
  all the tlacoyos.
  
  Use your hands to shape the filled tlacoyos into a flattened diamond
  or oval with pointy tips. They should be about 1/4" thick. Set them
  aside and cover with a damp kitchen towel.
  
  Grease a large pan or griddle with a little bit of cooking spray over
  medium-low heat. Cook for 3 minutes on each side. Cooking time will
  depend on their actual thickness, so cut a piece off one and taste
  it. If the masa is still raw, let them cook for another 1 to 2
  minutes.
  
  Remove them from the heat and set them aside to cool.
  
  To Serve:
  
  Place the cooked tlacoyos on a plate and top them with vegan sour
  cream, salsa, vegan shredded cheese, onion, tomato and avocado to
  taste. Enjoy!
  
  Recipe by Jessica Hylton
  
  Recipe FROM: <https://jessicainthekitchen.com/tlacoyos/>
 
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