Snack · 55 min · mexican

Tlacoyos de Haba

Mexican flavors, weeknight effort. Masa harina meets warm water in a 55-minute snack worth keeping in rotation.

Ingredients

• 2.5 cups Masa harina
• 1.75 cups Warm water
• 1.5 cups Dried haba beans
• 1/2 White onion
• 1/4 cup Epazote
• 1 cup Salsa verde
• 1/4 cup Cilantro
• 2 tbsp Olive oil

Steps

1. Simmer the habas until completely tender, about 45 minutes, then mash with sautéed onion and epazote into a thick, savory paste.
2. Mix the masa and divide into balls. Flatten each, spoon haba paste in the center, and seal into a fat oval — the classic tlacoyo football.
3. Press to half an inch thick, keeping the filling sealed inside.
4. Griddle 5 minutes per side over medium heat until the masa cooks through and spots brown.
5. Top with salsa verde, diced onion, and cilantro.
6. Serve hot off the comal. Blue corn masa makes these stunning if you can find it.

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