Make the Masa Dough

Cup of Yum
1. In a large bowl, whisk together the masa harina and salt. Stir in water a little bit at the time to thoroughly combine. Knead dough just until it comes together into a smooth ball, about 2 minutes.
2. Keep the dough in the bowl and cover with a towel. Let rest for 15 minutes.

Form The Tlacoyo

1. Fill a shallow dish with water to keep handy when working with the masa.
2. Make a masa ball (about 60 grams) the size of very large golf ball and with your wet fingertips, press a deep indent into the ball, then work it into a thick tortilla (about ¼ inch-thick).
3. Place about 1 to 2 tablespoons of beans into the middle area. Using moist fingers, carefully bring edges of dough together, enclose filling, and press to seal. Roll the ball in your hands until smooth.
4. Carefully and very lightly press the Tlacoyo with your hands flipping it side to side, until they form into a football shape. About ¼ inch-thick. If edges crack, smooth them with a wet finger tip. Place Tlacoyo on a plate and set aside.
5. Repeat procedure with remaining dough and filling.

Cook The Tlacoyo

1. Heat a comal, large cast-iron skillet or griddle over medium-high heat. Once it becomes very hot, lower the heat to medium.
2. Cook the Tlacoyos in batches (how many fit in the comal): Cook for one minute then flip them. Cook for 2.5 minutes. Then flip them again and cook for another 1.5 minutes.
3. Place them on a plate lined with a kitchen towel and cover with same towel to keep them warm and not dry out.

Make the Nopalitos Salsa

1. Mix the nopalitos, onions, tomato, cilantro and season with salt & pepper to taste.

Serve

1. Serve the Tlacoyos warm by layering with the nopalitos salsa and the toppings of your choice.