📝 About This Recipe
Dating back to pre-Hispanic Mexico, Tlacoyos are oval-shaped masa cakes that represent the heart of street food culture in Mexico City and Tlaxcala. These naturally gluten-free delicacies feature a golden, toasted exterior that yields to a creamy, savory center of seasoned beans or requesón. Topped with vibrant cactus salad and salty cheese, they offer a perfect harmony of textures and a deep, earthy corn flavor that is truly soul-satisfying.
🥗 Ingredients
The Masa (Dough)
- 2 cups Masa Harina (preferably blue corn for authenticity)
- 1.5 cups Warm Water (added gradually until texture is like playdough)
- 1 teaspoon Sea Salt
- 1 tablespoon Vegetable Oil or Lard (optional, for a softer texture)
The Filling
- 1.5 cups Black Beans (cooked and drained)
- 1 sprig Epazote or Cilantro (finely chopped)
- 1/4 piece White Onion (finely minced)
- 1 clove Garlic (minced)
Traditional Toppings
- 2 cups Nopales (Cactus Paddles) (cooked and sliced into strips)
- 1/2 cup Salsa Verde or Roja (your favorite spicy variety)
- 1/2 cup Queso Fresco or Cotija (crumbled)
- 3-4 pieces Radishes (thinly sliced)
- 1/4 cup Mexican Crema (for drizzling)
👨🍳 Instructions
-
1
In a large bowl, mix the masa harina and sea salt. Slowly pour in the warm water while mixing with your hand until a smooth, pliable dough forms. It should not stick to your hands or crack at the edges when pressed.
-
2
Cover the masa with a damp kitchen towel and let it rest for 15 minutes to fully hydrate the corn flour.
-
3
Prepare the filling by sautéing the minced onion and garlic in a small skillet with a teaspoon of oil until translucent.
-
4
Add the black beans and epazote to the skillet. Mash the beans thoroughly with a potato masher or fork until they form a thick, dry paste. Set aside to cool.
-
5
Divide the rested masa into 10-12 equal-sized balls, roughly the size of a large egg.
-
6
Take one ball of masa and flatten it into a thick circle in the palm of your hand. Create a small indentation in the center.
-
7
Place 1 tablespoon of the bean paste in the center. Do not overfill, or the masa will tear.
-
8
Fold the sides of the dough over the filling to enclose it, then gently roll it back into an oval shape (a 'torpedo' or 'football' shape).
-
9
Gently pat the oval between your palms to flatten it until it is about 1/2 inch thick, maintaining the characteristic pointed ends.
-
10
Preheat a cast-iron griddle or comal over medium heat. Do not add oil yet; traditional tlacoyos are first 'dry toasted'.
-
11
Place the tlacoyos on the hot griddle. Cook for 3-4 minutes per side until they develop charred brown spots and the dough feels firm.
-
12
Optional: For a more indulgent flavor, lightly brush the cooked tlacoyos with a little oil or lard and sear for an additional 1 minute per side until slightly crispy.
-
13
Remove from heat and immediately top with a spoonful of salsa, followed by nopales, crumbled cheese, radishes, and a drizzle of crema.
💡 Chef's Tips
If the masa cracks while shaping, your dough is too dry; add water one tablespoon at a time. Keep the formed tlacoyos under a damp cloth while you finish shaping the rest to prevent them from drying out. For the smoothest filling, blend the beans in a food processor before sautéing them to remove moisture. If you cannot find fresh nopales, look for jarred 'nopalitos,' but rinse them thoroughly in cold water to remove the brine flavor. Blue corn masa harina has a deeper, nuttier flavor than white or yellow, making it the preferred choice for this specific dish.
🍽️ Serving Suggestions
Pair with a cold glass of Hibiscus Agua Fresca (Jamaica) to cut through the richness of the beans. Serve alongside a bowl of Sopa de Lima for a complete Mexican feast. Add a side of pickled red onions for an extra acidic punch. Enjoy as a hearty breakfast with a fried egg placed directly on top of the tlacoyo. Serve with a smoky Mezcal cocktail to complement the charred corn notes.