Mexican Bean Tlacoyos | Crispy Homemade Street Food

Heat 1 tablespoon of olive oil in a pan. Add the finely chopped onion and minced garlic, then sauté until translucent for 3-4 minutes.

Add the rinsed and drained black beans and ground cumin. Mash thoroughly with a potato masher or fork into a thick, creamy purée directly in the pan while frying for 4-5 minutes. If it seems too dry, add 1-2 tablespoons of warm water, then remove from the heat and let it cool until lukewarm.

In a mixing bowl, combine the corn flour with the salt, then gradually pour in about 200-250 ml of lukewarm water. Knead into a soft, playdough-like, non-sticky dough. If it cracks, add a little more water.