Mexican Tlacoyos

To Make the Refried Beans:

1. Drain the beans reserving the liquid in a glass measuring cup.
2. In a large skillet heat the oil over medium heat. Add the onions and garlic and sauté, stirring constantly for 1-2 minutes or until aromatic but not brown.
3. Lower the heat to medium-low and add the beans and half of the reserved bean liquid. Cook, lightly mashing the beans with the back of a wooden spoon or a potato masher, and stirring often, for about 5 minutes or until most of the liquid has evaporated. The beans should be a bit thick but not dry. Add some of the additional bean liquid (broth or water) if needed.
4. Stir, scraping the bottom of the skillet until you achieve a fairly creamy consistency. Season with salt and ground black pepper to taste.
5. Cool the beans before stuffing the tlacoyos.

To Make the Dough:

1. In a large bowl, whisk together the masa harina and salt. Slowly, pour the water a little bit at the time until well combined.
2. Using your hands, knead the dough for about 2 minutes or until a cohesive and smooth dough forms. If the mixture is too dry, add additional water in small amounts until the dough holds together and is smooth. If the dough is too wet, add additional masa harina.
3. Keep the dough in the bowl covered with a clean kitchen towel or plastic wrap. Let the dough rest for 15 minutes.

To Form the Tlacoyos:

1. Keep a shallow bowl filled with water next to you, in case you need to wet your hands while working with the masa.
2. Divide the dough into 6 equal pieces, and with the palms of your hands, roll each piece of dough into a ball. If the dough sticks to your hands, the dough may be too wet. Add additional masa as needed until the dough comes together nicely.
3. Gently flatten the dough to form a flat disk (about 1/4 inch thick).
4. Spoon about 2 tablespoons of refried black beans in the center of the disk and top it with about 2 tablespoons of shredded cheese. Fold both sides of the disk in, toward center, enclosing the filling. Pinch the seams close.
5. Roll the dough with your hands to form a football shape with two pointy sides. Gently press to flatten it (about 1/4 inch thick). Put the tlacoyo on a plate and continue with the remaining masa.

Cook:

1. Line a rimmed baking sheet with paper towels. Set aside.
2. Heat a large skillet (a cast iron skillet works well), a griddle or a comal over medium-high heat. Once hot, lower the heat to medium. Add 1 tablespoon of oil and swirl the pan to coat the bottom.
3. Working in batches, place the tlacoyos on the hot skillet and cook for about 2-3 minutes or until the sides begin to brown. Exact times will vary depending on the thickness of each tlacoyo. Flip and cook for 2-3 minutes or until golden brown and crispy. Flip again and cook for about a minute or until golden brown and crispy.
4. Remove from the pan, and place the tlacoyos over the paper towel lined baking sheet. Keep warm. Continue cooking the remaining tlacoyos.

Assemble and Serve:

1. Serve the tlacoyos warm with your desired toppings.