Mix masa flour with 420 g water and salt into pliable dough and rest 10 minutes.

Ingredients

• 500 gCorn flour, masa, enriched, white
• 320 gBeans, black, mature seeds, cooked, boiled, without salt
• 200 gCheese, fresh, queso fresco
• 180 gCabbage, raw
• 80 gCarrots, raw
• 80 gOnions, raw
• 500 gBeverages, water, tap, drinking
• 4 gSalt, table

Method

1. Mix masa flour with 420 g water and salt into pliable dough and rest 10 minutes.
2. Mash beans with half the onion; shred cabbage and carrot and toss with remaining onion and 80 g water.
3. Shape the dough into twelve balls of about 77 g, fill each with about 47 g of beans and cheese and flatten into a cake about 1 cm thick (about 124 g raw).
4. Cook the cakes on a dry pan at 190 °C in three batches of four, 4 minutes per side, until golden and hot inside.
5. Serve hot, three cakes per serving, with the cabbage slaw.