Tlacoyos de maïs bleu

In a large bowl, mix the masa harina with the salt. Add the warm water little by little, kneading with your hands until you get a soft, smooth dough, like playdough, that does not crack at the edges. Mix in the oil, cover with a damp cloth and let it rest for 10 minutes so the water fully hydrates the corn.

• 400 g blue masa harina
• 480 ml warm water
• 1 tsp salt
• 2 tbsp oil or lard

✅ C'est prêt quand : the dough is smooth, holds together and a small ball doesn't crack when pressed flat

Heat the lard in a pan over medium heat and cook the onion and garlic until soft and fragrant, about 3 minutes. Add the beans with a splash of their liquid, the epazote and a pinch of salt, and mash them in the pan with a fork or potato masher. Keep stirring and frying for 8–10 minutes until the beans turn into a thick, dry-ish paste that holds its shape on a spoon; this is key, loose beans will leak and tear the tlacoyos later.

• 300 g cooked beans
• 2 tbsp lard or oil
• 1/4 chopped onion
• 1 clove garlic
• 1 sprig epazote
• to taste salt

✅ C'est prêt quand : the mashed beans are thick enough to hold a mounded spoonful without spreading