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Tlacoyo (Stuffed Masa Cakes with Beans)

The Quirky Foodster Team

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4
Servings

Ingredients

  • Masa harina — 300 g (2 cups)
  • Warm water, plus more as needed — 250 ml (1 cup)
  • Fine salt — 1/4 tsp
  • Cooked black beans, drained — 200 g (1 cup)
  • Lard or vegetable oil — 1 tbsp
  • Ground dried chili — 1/4 tsp
  • Crumbled queso fresco or similar fresh cheese, for serving (optional) — 2 tbsp
  • Nopal salad or salsa, for serving — 2 tbsp

Method

  1. Mix the masa harina with the warm water and salt, kneading until a smooth, pliable dough forms that does not crack at the edges when pressed. Cover and set aside.
  2. Heat the lard in a small frying pan over medium heat and mash the cooked beans into it, stirring in the ground chili, until a thick, spreadable paste forms. Set aside to cool slightly.
  3. Divide the masa dough into 6 equal portions and shape each into a ball, then flatten into an oval about 1 cm (1/2 in) thick.
  4. Make an indentation in the centre of each oval and spoon in a portion of the bean paste, then fold the edges over to enclose the filling completely, reshaping into a neat oval.
  5. Heat a dry griddle or heavy skillet over medium heat.
  6. Cook each tlacoyo for 4-5 minutes per side, pressing gently, until the masa is speckled golden brown and cooked through.
  7. Serve warm, topped with crumbled cheese and nopal salad or salsa.

Introduction: Oval-shaped masa cakes stuffed with mashed beans and griddle-cooked until crisp outside and soft within, tlacoyos were a filling, portable midday meal for Mexica workers and travellers.

Cultural Background: Tlacoyos take their name from the Nahuatl word tlatlaoyo, and were a practical way of stretching a household’s masa and beans into a substantial, satisfying meal. Their characteristic oval shape and hidden bean filling made them a familiar sight at markets and in the fields, where they could be carried easily and eaten without utensils.

Tips: Keep your hands lightly moistened with water while shaping the tlacoyos, as this prevents the masa from cracking. Seal the edges firmly around the bean filling to prevent it from leaking out during cooking.

Variations: Mashed fava beans can be used in place of black beans for an equally traditional filling. Top with toasted pumpkin seeds instead of cheese for a fully plant-based version.

Storage: Store cooked tlacoyos in an airtight container in the refrigerator for up to 2 days.

Reheating: Reheat on a dry griddle or skillet over medium heat for 2 minutes per side until warmed through and re-crisped.

Nutrition: Per serving (approx., 2 tlacoyos): 320 kcal, 11 g protein, 52 g carbohydrate, 8 g fat, 9 g fibre, 220 mg sodium.

FAQs:

Q: Can I make the dough ahead of time?

A: The masa dough is best used fresh, but can be covered tightly and refrigerated for a few hours; bring back to room temperature before shaping.

Q: What can I use instead of a tortilla press?

A: Simply flatten the dough balls by hand between two pieces of plastic sheet or lightly oiled parchment paper, pressing evenly with your palm.

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