Mexican Cheese-Stuffed Crispy Corn Cakes (Pellizcadas)

Steps

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1. 1
   Mix the corn dough with lard and salt, kneading until combined. Cover and let it rest briefly.
   ≈0:06
2. 2
   Heat oil in a pot, briefly fry the chile de árbol to flavor the oil, then add the beans and gently mash them while frying until crispy.
   ≈1:22
3. 3
   In a small pot, cook the seeded guajillo and puya chiles with garlic, diced onion, and water until soft.
   ≈0:36
4. 4
   Grind the cooked chiles with their cooking liquid in a molcajete (mortar) to make a chile paste. Let it cool.
   ≈4:00
5. 5
   While the corn cakes are still warm, pinch the top gently with your fingers to create a shallow indent, forming a small disk shape.
   ≈4:14
6. 6
   Fry the shaped cakes in hot oil with the flat side down until golden. Flip and fry the other side until golden brown.
   ≈4:50
7. 7
   Once the cakes are golden, fill the indented top with chile sauce, refried beans, diced onion, and cheese.
   ≈5:32
8. 8
   Keep the cakes in the hot oil until the cheese melts completely.
   ≈6:12
9. 9
   Transfer the filled cakes to a plate and garnish with fresh cilantro. Serve while hot.
   ≈6:32