Tlacoyos de Frijol (Bean-Stuffed Masa Cakes with Salsa and Queso Fresco)

• ½ medium White onion
• 1 clove Garlic
• 2 medium Tomato
• 1 medium Lime
• 1 tsp Fine sea salt
• 180 g Masa harina
• 220 ml Water
• 200 g Refried beans
• 1 tbsp Vegetable oil
• 60 g Shredded iceberg lettuce
• 60 g Queso fresco
• 60 g Mexican crema

1. Finely chop the white onion and garlic. Dice the tomatoes, then squeeze the lime. In a small bowl, mix the tomatoes with half the onion, half the garlic, a pinch of the fine sea salt, and a squeeze of lime to make a quick salsa.
2. In a mixing bowl, combine the masa harina with the remaining fine sea salt. Add the water gradually, mixing until a soft, smooth dough forms that does not crack when pressed. Cover and rest for 10 minutes so the masa hydrates.
3. Warm the refried beans in a small pan over low heat, stirring until creamy and spreadable. If they feel stiff, stir in a splash of water to loosen. Keep warm on the lowest heat.
4. Divide the dough into 4 equal pieces and roll each into a ball. Flatten one ball into a thick oval in your palm, add a spoonful of beans to the centre, then fold the edges over to enclose. Gently reshape into a plump oval about 1.5 cm thick, sealing any cracks with a damp fingertip.
5. Heat a cast-iron frying pan or large frying pan over medium heat and brush with the vegetable oil. Cook the tlacoyos for 4 to 5 minutes per side until lightly browned with toasted spots and the centres feel set. If they colour too quickly, reduce the heat slightly so they cook through without drying out.
6. Serve the tlacoyos hot, topped with the shredded iceberg lettuce, the quick tomato salsa, crumbled queso fresco, and Mexican crema. Finish with an extra squeeze of lime to taste. Eat straight away while the outside is toasty and the centre stays soft.

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