Tlacoyo Base (Black Beans & Ricotta)

Process

1. Bean-Ricotta Paste
   1. Drain the beans well
   2. Heat the pan to medium, add the oil, then the beans and garlic
   3. Cook, stirring, 3-5 minutes until the moisture is gone and the beans look dull (not glossy).
   4. Mash them to a paste with a masher or fork
   5. Season with salt and allow to cool a little
   6. Crumble in the ricotta, folding until combined. Don’t beat.
2. Mix the dough ingredients together
   1. Should be soft, smooth, no cracks. If it cracks it’s too dry, if it sticks it’s too wet.
3. *** REST 10 MINUTES, COVERED ***
4. Divide into balls
5. Flatten into a long oval - 15-18cm long and approx 4mm thick.
6. Spread the bean-ricotta paste lengthwise, leaving a margin
7. Fold long edges up over the filling
8. Pinch closed firmly
9. Re-flatten to final thickness of 8-10mm
10. Cooking
    1. Heat dry pan to medium
    2. Cook 4-5 minutes first side until firm and light browning
    3. Flip, 3-4 minutes second side
    4. Should feel set and sturdy, no raw masa smell.