Mexican Tlacoyo with Black Beans | Crispy Homemade Street Food

Sauté the finely chopped onion and minced garlic in a pan with 1 tablespoon of olive oil for 2-3 minutes until translucent.

Add the rinsed and drained black beans, ground cumin, and a pinch of salt. Mash with a fork or potato masher into a thick, slightly rustic paste, cook for 3-4 minutes, then set aside to cool.

In a bowl, mix the corn flour with the salt, then gradually pour in about 200-220 ml of lukewarm water. Knead into a pliable, workable dough that does not stick to your hands and does not crack. Add a little more water if necessary.