Topped with green or red salsa and queso fresco, these fun-to-make ayocote bean patties are a popular Mexican finger food.
¼ small white onion 1 fresh or dried avocado leaf , torn into piecesTomatillo and Serrano Chile Salsa or Tomato, Guajillo, and Ancho Chile Salsa Make the filling: In a large bowl, add the beans and enough cold water to cover them by 3 inches. Cover and soak at room temperature for at least 6 hours.
Set a fine strainer over a large, heatproof bowl and strain the beans, reserving the cooking liquid. Discard the garlic, onion, and epazote. Make the tlacoyos: Turn out the masa onto a clean work surface, and portion into 40 golf-ball-size pieces. Roll each into a ball, and cover loosely with plastic wrap to prevent drying out.
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