Tlacoyos de Frijol

To prepare the bean filling, heat 20g of Lard in a skillet over medium heat. Add the chopped Onion and sauté until translucent, about 5 minutes. Add the minced Garlic and cook for another minute until fragrant.

Stir in the Cooked Black Beans and chopped Epazote. Add the Bean Broth and mash the black beans with a potato masher or fork until a thick, spreadable paste forms. Season the bean filling with a pinch of Salt and set aside to cool.

In a large bowl, combine the Masa Harina and 5g of Salt. Gradually add the warm Water, mixing with your hands until a soft, pliable dough forms. The Masa Harina dough should be moist but not sticky. If it's too dry, add a little more water; if too wet, add a little more Masa Harina.