Tlacoyos con Frijol y Queso Fresco

Soak the pinto beans overnight; drain and boil in fresh water until completely tender, about 45-60 minutes. Drain well.

Mash the cooked beans into a thick, smooth paste.

Since we are focusing on the bean filling for the classic Tlacoyo experience, form the mashed beans into a small, dense oval patty.

Heat a heavy-bottomed comal or cast-iron skillet over medium heat.

Place the bean patty directly on the hot surface, searing until a light crust forms, about 3 minutes per side. The exterior should become slightly crisp while the interior remains creamy.

Remove from heat and plate immediately. Top the warm bean patty with the vibrant, tart tomatillo salsa and crumble the fresh queso fresco over the top.

Finish with a generous handful of fresh cilantro leaves for a bright, herbal pop that balances the earthiness of the beans.