Tlacoyos
The Quirky Foodster Team
Ingredients
- Masa harina — 2 cups (240 g / 8.5 oz)
- Warm water — 1.25 cups (300 ml / 10 fl oz)
- Salt — 1/2 tsp
- Refried beans — 1 cup (240 g / 8.5 oz)
- Crumbled queso fresco, plus extra to garnish — 1/2 cup (60 g / 2 oz)
- Diced cooked nopales (150 g / 5 oz), to garnish — 1 cup
- Salsa verde or roja, to garnish
- Onion, chopped, to garnish — 1/4
Method
- Combine the masa harina, water and salt into a smooth, pliable dough.
- Divide into 8 portions and flatten each into an oval, about 1 cm (1/2 in) thick.
- Make an indentation in the centre of each oval and fill with a spoonful of refried beans, then fold the masa over to enclose the filling, reshaping into an oval.
- Heat a dry comal or griddle over medium heat.
- Cook each tlacoyo for 4–5 minutes per side until lightly browned and cooked through.
- Top with crumbled queso fresco, diced nopales, salsa and chopped onion before serving hot.
Introduction: Oval-shaped masa cakes filled with beans or cheese, griddled until crisp and topped with salsa, nopales and cheese — a hearty central Mexican street food.
Cultural Background: Tlacoyos date back to pre-Hispanic times, their distinctive oval shape and stuffed masa technique passed down through generations, remaining especially popular in and around Mexico City’s markets.
Tips: Seal the filling in well so it doesn’t leak out during cooking. Cook over moderate heat so the masa cooks through fully without burning on the outside.
Variations: Fill with mashed potato and chorizo for a different traditional filling. Add a drizzle of crema on top for extra richness.
Storage: Store cooled, unfilled or filled tlacoyos in an airtight container in the refrigerator for up to 2 days.
Reheating: Reheat on a dry griddle or in a dry pan for 2–3 minutes per side until warmed through.
Nutrition: Per serving (approx., 2 pieces): 320 kcal, 12 g protein, 8 g fat, 50 g carbohydrate.
FAQs:
Q: What’s the difference between tlacoyos and gorditas?
A: Tlacoyos are oval and typically thinner
Q: Can tlacoyos be made ahead?
A: Yes, they can be cooked in advance and reheated on a griddle
- Masa harina — 2 cups (240 g / 8.5 oz)
- Warm water — 1.25 cups (300 ml / 10 fl oz)
- Salt — 1/2 tsp
- Refried beans — 1 cup (240 g / 8.5 oz)
- Crumbled queso fresco, plus extra to garnish — 1/2 cup (60 g / 2 oz)
- Diced cooked nopales (150 g / 5 oz), to garnish — 1 cup
- Salsa verde or roja, to garnish
- Onion, chopped, to garnish — 1/4
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