Place the corn dough on a clean surface, then knead with your hands until the mixture is smooth, but if it needs hydration, you can add a little water.
Take a portion of dough, hollow out the center, fill with cooked beans and chicharrón, then close and form balls and set aside. Place a large plastic bag on a flat surface and arrange the dough balls on top, cover with another plastic bag and flatten each one with your hands, trying to maintain the traditional shape of the tlacoyo.
Add a little oil to a griddle over medium heat and once hot, add the tlacoyos and cook for 5 minutes or until the dough is cooked.
Serve the tlacoyos with cactus salad, salsa, and garnish with cheese, avocado, and fresh cheese.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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