Snack · Mexican · 10 min
Tlacoyos con Frijol y Queso Fresco
- Calories
- 194
- Protein
- 14g
- Carbs
- 22g
- Fat
- 6g
Ingredients
- 163.8 g Beans, pinto, mature seeds, raw
- 19.6 g Queso fresco fresh cheese
- 91 g Tomatillo salsa
- 36.4 g Coriander (cilantro) leaves, raw
Method
- 01Soak the pinto beans overnight; drain and boil in fresh water until completely tender, about 45-60 minutes. Drain well.
- 02Mash the cooked beans into a thick, smooth paste.
- 03Since we are focusing on the bean filling for the classic Tlacoyo experience, form the mashed beans into a small, dense oval patty.
- 04Heat a heavy-bottomed comal or cast-iron skillet over medium heat.
- 05Place 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.
- 06Remove 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.
- 07Finish with a generous handful of fresh cilantro leaves for a bright, herbal pop that balances the earthiness of the beans.
Cook it with the whole plan around it
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