Toasted Corn Pockets (Tlacoyos) Recipe – Sunset Magazine

Ingredients

• 3 dried guajillo chiles
• 5 dried arbol chiles
• 1 1/2 cups Simple Pot-Cooked Beans, using ayocote morado (scarlet runner beans) or other dark red or black beans, with their broth
• About 1 tsp. medium-fine sea salt or kosher salt
• 1/2 teaspoon ground cumin
• 2 tablespoons Fresh Lard Seasoned with Herbs, Garlic, and Orange
• 1 pound fresh corn dough for tortillas (masa para tortillas) or 8 oz. corn flour (masa harina)*
• Queso fresco*, for topping
• Roasted Tomato and Arbol Chile Salsa
• Fresh Green Chile and Tomatillo Salsa