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Mexican Tlacoyos with Beans | Crispy Street Food Hit
(0)
35 min
Quick
Gurkerl Küche
Authentisches mexikanisches Streetfood für daheim: Knusprige Maisfladen, gefüllt mit herzhaft gewürztem schwarzem Bohnenmus und garniert mit frischen Paradeisern, cremiger Avocado, Feta und Koriander.
Ingredients
Preparation method
Prepare Bean Filling & Salsa
Finely chop the onion and garlic. Heat 1 tbsp sunflower oil in a pan and sauté the onion and garlic until translucent. Add the drained black beans and ground cumin, season with a pinch of salt, and roast for 3-4 minutes. Then mash with a fork or potato masher into a thick, spreadable bean puree and allow to cool.
For the fresh salsa, dice the tomatoes, slice the avocado, and finely chop the fresh coriander. Crumble the feta with your fingers and cut the lime into quarters.
Shape Tlacoyos & Keep Warm in the Oven
In a bowl, knead the fine corn flour with a pinch of salt and approx. 180-200 ml of lukewarm water into a smooth, pliable dough. Divide the dough into 4 equal-sized balls.
Chef's tip
For an extra smoky note, you can mix a little smoked paprika powder or fine chili flakes into the bean puree.
Tlacoyos can easily be prepared in advance: simply make the bean puree the day before and store it in the refrigerator.
35 min
Quick
