Mexican
Tlacoyos
Oval corn masa cakes are filled with seasoned beans, cooked on a hot comal, and finished with nopales, salsa, queso fresco, and cilantro. Their crisp, toasted surface and soft earthy filling are a classic taste of central Mexico.
Ingredients
- Fresh nixtamalized corn masa2 cups
- Warm water2 to 4 tablespoons, as needed
- Salt3/4 teaspoon, divided
- Cooked black beans or ayocote beans1 cup
- White onion, finely chopped1/4 cup, divided
- Lard or neutral oil1 tablespoon
- Epazote leaves, chopped1 teaspoon
- Cooked nopales, sliced1/2 cup
- Salsa verde or salsa roja1/2 cup
- Queso fresco, crumbled1/3 cup
- Cilantro, chopped2 tablespoons
- Mexican crema2 tablespoons, optional
Method
- Mash the cooked beans into a thick paste; if they are very loose, cook them a few minutes longer until spreadable.
- Heat the lard in a small skillet over medium heat, add 2 tablespoons of the onion, and cook until translucent.
- Stir in the mashed beans, epazote, and 1/4 teaspoon salt, then cook for 3 to 5 minutes until the filling is thick and holds its shape; let cool slightly.
- Knead the masa with 1/2 teaspoon salt, adding warm water a tablespoon at a time only if needed, until it feels soft, smooth, and does not crack when pressed.
- Divide the masa into 4 equal balls and keep them covered with a damp towel.
- Flatten one masa ball between your palms into a thick oval about 5 inches long.
- Place about 2 tablespoons of bean filling in the center, fold the masa around it, pinch to seal, and gently shape it into a long oval with tapered ends.
- Repeat with the remaining masa and filling, keeping the formed tlacoyos covered so they do not dry out.
- Heat a comal or heavy skillet over medium-high heat until very hot.
- Cook the tlacoyos on the dry comal for 4 to 5 minutes per side, turning once or twice, until toasted spots appear and the masa is cooked through.
- Warm the nopales and salsa separately if desired.
- Serve the tlacoyos hot topped with salsa, nopales, queso fresco, remaining onion, cilantro, and a little crema if using.
Common questions
Can I make tlacoyos without lard or epazote?
Yes. Use neutral oil instead of lard. If you can’t find epazote, skip it or add a little chopped cilantro at the end of the bean filling. The flavor will be less traditional, but still good.
How do I know when the bean filling is ready?
It should be thick enough to scoop and hold its shape, not runny. After adding the onion and epazote, cook 3 to 5 minutes, stirring often. If it’s still loose, keep cooking a bit longer.
What are the most common mistakes when shaping tlacoyos?
The biggest mistake is using masa that’s too dry or too wet. Dry masa cracks; wet masa won’t seal. Keep the dough covered, add warm water only a little at a time, and seal the filling completely before cooking.
How should I store leftover tlacoyos?
Store cooked tlacoyos in an airtight container in the fridge for up to 3 days. Reheat on a skillet or comal until hot and lightly crisped. Keep toppings like salsa, crema, and queso separate until serving.
What’s the best way to serve tlacoyos?
Serve them warm with salsa verde or roja, crumbled queso fresco, chopped cilantro, a drizzle of crema, and cooked nopales on the side or on top. They’re also great with extra onion and a squeeze of lime.