Tlacoyos

1. In a small saucepan warm up the Refried Beans over medium heat, add the water and stir it in to give them a lighter consistency. Once they begin to bubble away they are ready. Let them cool down lightly before preparing your tlacoyos.
2. In a bowl, place all the ingredients together to make the masa and combine with your hands until you form a dough. The masa should be moist but not sticky. Knead briefly and once ready place it in a bowl and cover it with a clean damp cloth to avoid it from drying out.
3. Now heat up a non-stick frying pan over medium heat. Then begin to shape your tlacoyos, first of all by forming a masa ball with your hands.
4. Place the masa ball in between two pieces of cling film (to avoid it from sticking) then press the masa down using a tortilla press into a tortilla-like shape.
5. Add 1 tablespoon of refried beans in the centre and spread lightly over the surface.
6. Fold the sides of your tortilla and bring them to the middle, then close the top and bottom edges forming an oval shape and enclosing the filling.
7. Press it with your hands lightly and place it over the hot pan. Cook for 5 to 6 minutes on each side, they should be lightly toasted. Repeat the same process with the remaining masa and beans and serve warm.
8. Tlacoyos are best served freshly made. To serve, place one or two warm tlacoyos on a plate, then add a spoonful or two of Gran Luchito Tomatillo Salsa on top. Spread it over the surface and then add a handful of radish, onion, coriander, a drizzle of sour cream, and finish it with the crumbled feta on top.

Chef’s Tip: To reheat your tlacoyos, do this over a hot non-stick pan and cover them with a lid to keep a bit of the moisture in, a few minutes on each side and then serve. Alternatively, you can also shallow fry them over very hot vegetable oil until lightly golden on both sides, then place them over kitchen paper to absorb any excess oil and serve!