Tlacoyos are thick corn dough tortillas in an oval or rhomboid shape, usually filled with beans, pork cracklings, or fava/broad beans. They are served topped with salsa and nopales, cheese, and cilantro.
– First, mix the cornflour with the water and salt in a medium bowl. Mix well to form a smooth dough. Knead it for a few minutes until it feels soft. Divide the dough into 6 pieces and cover with a wet cloth/napkin. Heat a griddle/comal over medium heat.
– Fold the circle to seal the edges, forming a half moon/empanada shape. Then, with your two hands, hold the Tlacoyo and gently press the ends to form the pointy tips on each side. Place back on the plastic and pat with your fingers to flatten the Tlacoyo.
Place the Tlacoyo in the already hot griddle/comal and cook each side for about 2-3 minutes, depending on the thickness. You can add the oil or lard at this time, or warm the oil/lard in a separate skillet and then slightly fry the Tlacoyos afterward.