For the cookies
1 1/2 cups of cornmeal
1 cup of all-purpose flour
1/2 cup of butter
2 tablespoons of chopped fresh cilantro
2 teaspoons of salt
1/2 cup of water
For the black bean paste
1 1/2 cups (300g) of cooked black beans, rough textured
3 cloves of minced garlic
2 tablespoons of olive oil or vegetable oil
1/2 cup of chicken broth
1 teaspoon of hot pepper sauce
Salt to taste
3/4 cup of natural yogurt
1/4 cup of chopped fresh parsley
2 finger-length jalapeños, minced
For the cookies
1 1/2 cups of cornmeal
1 cup of all-purpose flour
1/2 cup of butter
2 tablespoons of chopped fresh cilantro
2 teaspoons of salt
1/2 cup of water
For the black bean paste
1 1/2 cups (300g) of cooked black beans, rough textured
3 cloves of minced garlic
2 tablespoons of olive oil or vegetable oil
1/2 cup of chicken broth
1 teaspoon of hot pepper sauce
Salt to taste
3/4 cup of natural yogurt
1/4 cup of chopped fresh parsley
2 finger-length jalapeños, minced
Mix the cornmeal with flour, butter, cilantro, and salt
Add the water and knead until it forms a dough
Remove 1/2 tablespoon of the dough and place between two sheets of plastic wrap
With the help of the bottom of a bowl, press the dough to form a round and thin cookie
Place them on a baking sheet, without greasing, and bake in a hot oven (200°C) for 12 minutes or until they start to brown
Remove from the baking sheet and let cool over a wire rack
Prepare the black bean paste: Cook the black beans in water until tender
Drain and reserve
Fry the garlic in oil until golden, then add the black beans and cook for 2 minutes, stirring constantly
Add the chicken broth and hot pepper sauce
Cook on high heat and let simmer for 3 minutes
Remove from heat, let cool slightly, and blend with yogurt in a blender
Place in a bowl and season
Sprinkle with parsley and jalapeños
Décor 60 cookies.
