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Authentische mexikanische Tlacoyos aus zartem Maisteig, gefüllt mit cremig gewürztem Bohnenmus und serviert mit frischer Paradeiser-Salsa, Avocado und cremigem Feta. Ein unkomplizierter Streetfood-Hit!
Preparation method
Prepare bean filling
Peel and finely chop the onion and garlic. Heat 1 tbsp sunflower oil in a pan and sauté both until translucent. Add the drained black beans and ground cumin. Mash with a fork or potato masher into a thick, creamy paste. Season with salt and freshly ground pepper and let cool briefly.
Shape tlacoyos & keep warm in the oven
In a bowl, knead the corn flour with a pinch of salt and about 200–220 ml lukewarm water into a smooth, non-sticky dough. If needed, add more water by the teaspoon. Divide the dough into 6 equal balls.
Flatten each ball, place 1–2 tablespoons of the cooled bean mixture in the center, fold the edges over the filling to seal, and flatten with your hands into an elongated, oval boat shape (about 1.5 cm thick).
Chef's tip
Traditionally, tlacoyos are dry-roasted on a hot Mexican clay griddle (comal). With a touch of sunflower oil in a cast-iron skillet, they turn out especially crispy.
The tlacoyos can easily be reheated in the oven at 180 °C if there are any leftovers.
35 min
Quick
