Black Bean Tlacoyos with Corriander Lime Chicken, Chorizo, Charred Pepper Pico de Gaillo, and Arugula Cucumber Salad
Black Bean Tlacoyos are a classic Mexican product perfect for or Cinco de quatro and Cinco de mayo celebrations. They are a thick tortilla stuffed with beans topped with a variety of foods. Usually, we serve them with nopales (cactus leaves) and salsa. Since nopales aren’t a favorite or most people, we gave them a pass for this recipe. The Tlacoyo is the star of this plate. So, toppings are really up to you. The recipe below looks long. That’s because we include all the moving parts of the dish. To simplify, there is the dough, stuffed with beans, shaped and cooked, served with toppings and salsa. Feel free to make the tortillas and top with whatever you have.
Across the USA, Cinco de mayo is a big thing. But, the food you get in most Mexican restaurants here is not exactly authentic. fajitas, for instance, are actually a southwestern invention. Black Bean Tlacoyos are an item indigenous to Mexican tables. They aren’t like Tack-os on corn tor- Till- ahs. Unfortunately, tacos and burittos have become the stereotype of Mexican food. Not that there is anything wrong with them. But, a lot of places sell what they call Mexican food that really isn’t.
That is why we chose this dish. It is definitely different from the usual “Mexican fare” found in the US. But, it is still approachable to the American Palate. The outer crunch of the tortilla followed by the chew of the dough gives way to a creamy black bean center like a Mexican Calzone. Play with the toppings. Grab a margarita and savor this truly Mexican dish.
Black Bean Tlacoyos with Corriander Lime Chicken, Chorizo, Charred Pepper Pico de Gaillo, and Arugula Cucumber Salad
Ingredients
- For Tortillas
- 1.5 cups Masa Harina
- 1.5 cups warm water
- 1/4 tsp salt
- For the filling
- 3/4 cup Black beans cooked
- 1/4 cup diced sweet onion
- 1/2 tsp chopped fresh garlic
- 1/4 cup water
- 1/2 tsp ground cumin
- Salt and pepper to taste
- For Chicken
- 1 Lb Fresh chicken breast or Thighs Boneless and skinless
- 1 tsp chopped fresh garlic
- 2 Tbsp Chopped fresh cilantro
- 1 tsp ground corriander
- 1/2 tsp ground cumin
- 2 small fresh limes
- 1/4 cup olive or avocado oil
- Salt and pepper to taste
- 8 oz chorizo
- For Pico De gaillo
- 1 cup Fresh Bell pepper charred, peeled, seeded, and diced
- 1/2 cup diced fresh tomato
- 1 Tbsp chopped and seeded fresh jalapeno
- 1/2 cup diced sweet onion
- 1 tsp chopped fresh garlic
- 1 Tbsp chopped fresh cilantro
- 2 Tbsp Chopped fresh scallion
- 1/2 tsp ground cumin
- 2 Tbsp lime juice
- Salt and pepper to taste
- For salad:
- 4 oz Fresh Arugula
- 1 cup Cubed fresh cucumbers
- 12 each baby tomatoes cut in 1/2
- 1/2 cup citrus vinaigrette
- 1/2 cup goat cheese crumbled
Instructions
- marinate the chicken: Cut and squeeze the limes into a bowl. Leave the limes in the bowl. Add the rest of the marinade ingredients and mix. Place the chicken in the marinade. Be sure to cover it completely. Refrigerate for at least 2 hours. Preferably, closer to 4
- Make the Dough: Mix the Masa and salt. Then add the warm water. Mix into a pliable dough. Press down the dough. If cracks appear, it is too dry. Add more water, a little at a time. Knead the dough for a couple minutes until it becomes smooth and pliable. Sprinkle with water and cover with plastic. Set aside.
- Make the bean filling: Saute the onion and garlic in olive or avocado oil until translucent. Add the beans, cumin, and water. Cook down about 30 seconds until the water becomes part of the coating of the beans. Mash the beans by hand or pulse in a food processor. The should create a paste with beans still visible.
- make the salsa: Char, peel, seed, and dice the peppers. Add the rest of the ingredients, and mix well. Refrigerate.
- make the tlacoyos: Separate the dough into 4 pieces. Roll out by hand into circles. Place black bean paste down the middle. Fold the dough around the beans and form into an oval shape. Sear on a pre-heated griddle over medium high heat. Then transfer to a saute pan with oil to get a nice fried crust on them. Keep warm until service.
- Dice the chorizo. Saute in avocado or olive oil over high heat until the slightly caramelize
- Grille the chicken. Cook all the way through to an internal temperature of 165 degrees. How long it takes to cook depends on the heat of the grille and the thickness of the chicken. Allow to rest about 10 minutes. Then slice or dice for service
- Plate the tlacoyos. Top with the chicken, chorizo, salsa, and cheese. Toss the salad together and garnish the plate with it.