Thick discs of masa dough are cooked on a griddle, split open and filled with a bean and vegetable mixture. Made with very little oil, this recipe brings a heart-friendly Mexican bite to both a picnic basket and a party spread.
Knead the corn flour with the lukewarm water and salt for 8 minutes until soft.
Shape the dough into thick, round discs.
Cook the discs on a hot griddle with a little olive oil for 5 minutes per side.
Split the cooked discs open and fill with the mashed bean, tomato and red onion mixture.
Do not flip the discs too often on the griddle; wait for a crust to form first. Split them while still hot; once cool they become brittle and can crack.
Using boiled chickpeas instead of beans gives the filling a creamier texture, with a slightly lighter flavour.
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