8989Tlacoyos
MAKES 40
Active: 2 hr. 40 min.
Total: 11 hr. 40 min.
These street-food snacks are made
using a tortilla press to wrap fresh masa
around mashed beans, and a comal for
griddling. Top tlacoyos with tomato or
tomatillo salsa (or a mixture), chopped
white onion, and queso fresco.
For the refried bean fi lling:
1¼ cups (9 oz.) dried ayocote beans
1 medium garlic clove
¼ small white onion (1 oz.)
2 epazote stems (optional)
1 Tbsp. kosher salt, plus more
2 Tbsp. canola oil
¼ tsp. ground cumin
1 fresh or dried avocado leaf
(optional), torn into pieces
For the tlacoyos:
2½ lb. fresh masa (or substitute
prepared instant masa)
Tomatillo and Serrano Chile Salsa
or Tomato, Guajillo, and Ancho
Chile Salsa (see recipes at right)
1 cup fi nely diced white onion
1 cup queso fresco
1 Make the fi lling: In a large bowl, add
the beans and enough cold water to
cover them by 3 inches. Cover and soak
at room temperature for at least 6 hours.
2 Strain the beans, discarding the liq-
uid. Transfer the beans to a medium pot,
and add enough cold water to cover by
2 inches. Add the garlic, onion, epazote
if using, and 1 tablespoon salt, and bring
to a boil over medium-high heat. Lower
the heat to maintain a strong simmer,
and cook until the beans are very tender,
about 3 hours, adding more water as
needed to keep the beans submerged.
3 Set a fi ne strainer over a large, heat-
proof bowl and strain the beans,
reserving the cooking liquid. Discard
the garlic, onion, and epazote.
4 In a large skillet over medium heat, add
the oil. Once hot, add the beans, cumin,
and avocado leaf if using. Use the back
of a fork to coa r sely ma sh the bea ns ,
then mix in ¾ cup of the reserved cook-
ing liquid. Continue cooking, stirring
frequently to prevent the beans from
scorching, until they are dry, 4–5 min-
utes. Remove from the heat, taste and
season with salt, and set aside to cool.
5 Make the tlacoyos: Turn out the masa
onto a clean work surface, and portion
into 40 golf-ball-size pieces. Roll each
into a ball, and cover loosely with plas-
tic wrap to prevent drying out.
6 Line a tortilla press with 2 sheets
of plastic or wax paper, then use the
press to gently press 1 ball of masa into
a 4-inch disk. Spoon 1 tablespoon of
the beans down the center and fold
up the side s , pinching to sea l into a n
oblong dumpling. Return the tlacoyo
to the press and fl atten gently to make
an oval about ¼-inch thick. Repeat
with the remaining masa and fi lling.
7 Meanwhile, heat a large cast-iron skil-
let or comal over medium-high heat.
Transfer a tlacoyo to the skillet, and
cook until dry and lightly charred on
both sides, about 4 minutes total. Use
a spatula to transfer to a large platter,
and cover with a kitchen towel to keep
warm while you continue cooking.
8 S pread each generously with sa lsa ,
sprinkle with chopped white onion and
queso fresco, and serve warm.Tomato, Guajillo,
and Ancho Chile
Salsa
MAKES 1¾ CUPS
Total: 45 min.
In this simple red salsa,
which has a hint of smo-
kiness from dried ancho
chiles, you can use
canned, fi re-roasted
tomatoes in place of
home-charred fresh
ones. This salsa will
keep, refrigerated, for
up to one week.3 large tomatoes on
the vine
(1 lb. 3 oz.)
1 dried guajillo chile,
stemmed and
seeded
2 dried ancho chiles,
stemmed and
seeded
1 Tbsp. canola oil
1 medium garlic
clove
¼ small white onion
(1 oz.)
Kosher salt
Freshly ground black
pepper
1 Heat a large cast-iron
skillet over medium-
high heat. Once very
hot, add the tomatoes
and cook, turning occa-
sionally, until they are
lightly charred all over
and beginning to soften,
8–10 minutes. Transfer
to a heatproof bowl and
set aside. Add the gua-
jillo and ancho chiles
to the skillet and toast,
turning as needed, until
they are pliable and fra-
grant, about 2 minutes.
2 Coarsely chop the
charred tomatoes. Add
the oil to the skillet,
a nd return it to me dium
heat. Once hot, add
the tomatoes and their
juices, the chiles, gar-
lic, and onion, and cook
until tomatoes have bro-
ken down and the
chiles have softened,
15–18 minutes.
3 Transfer the tomato
mixture to a blender
and pulse, adding up
to 6 tablespoons of
water as needed to
achieve a pourable,
slightly chunky con-
sistency. Transfer to a
bowl and season with
salt as needed. Let cool
to room temperature
before serving.Tomatillo and
Serrano Chile
Salsa
MAKES 1¾ CUPS
Total: 35 min.
The cooks at Milli use
this spicy green salsa
to top freshly griddled
tlayocos and other
antojitos, a word that
translates to “little crav-
ings.” You can serve it
immediately, or cover
tightly and refrigerate
for up to one week.1 Tbsp. canola oil
1 lb. 2 oz. tomatillos,
halved if large
4 serrano chiles
(1½ oz.),
stemmed
¼ small white
onion (1 oz.)
1 medium garlic
clove
Kosher salt
1 In a large cast-iron skil-
let over medium heat,
add the oil. Once very
hot, add the tomatillos
and cook, turning occa-
sionally, until they are
lightly charred all over,
12–15 minutes.
2 Tra nsfe r th e to ma -
tillos and any juices to
a blender, then return
the skillet to medium
heat. Add the chiles,
onion, and garlic, and
cook, turning occa-
sionally, until they are
lightly charred all over,
8–10 minutes. Transfer
the vegetables to the
blender with the tomatil-
los, and blend to make a
coarse salsa.
3 Tra nsfer to a bowl
and season with salt
as needed. Let cool
to room temperature
before serving.