Tlacoyos de Frijol
Homemade tlacoyos de frijol, a classic Mexican breakfast with blue corn masa and a fresh touch of nopalitos.
30 min4 servingsMediumMexican
420kcal / serving
12 gprotein
59.5 gcarbs
15.7 gfat
Ingredients
- 2 cups Blue corn masa (Masa Harina (Maseca))
- 1¼ cups Warm water
- 1 teaspoon Salt
- 1 cup Cooked and refried pinto beans
- 1 cup Cooked and chopped nopalitos
- ½ cup Crumbled queso fresco
- Red or green salsa, to taste
- 2 tablespoons Neutral vegetable oil
Directions
- Prepare the masa: Mix 2 cups of blue corn masa with 1 teaspoon of salt. Gradually add 1.25 cups of warm water while kneading until you obtain a smooth, homogeneous dough.
- Shape the tlacoyos: Form oval shapes of masa the desired size. Make an indentation in the center, fill with 1 tablespoon of refried beans, and seal the masa well, pressing to give them shape and thickness.
- Cook on comal: Heat a comal over medium-high heat with 2 tablespoons of vegetable oil. Cook the tlacoyos for 5-7 minutes per side until golden brown and fully cooked.
- Prepare garnishes: Ensure the cooked nopalitos are chopped, queso fresco is crumbled, and salsa is ready.
- Assembly: Serve the tlacoyos hot, topped with nopalitos, queso fresco, and drizzled with salsa to taste.
In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.
Add it to your week and the grocery list builds itself The weekly plan and grocery list build themselves. Installs from the browser, no app store.
Start free
