Tlacoyos Recipe
Tlacoyos are oval corn cakes from central Mexico, stuffed with a creamy bean or cheese filling and griddled until golden. Topped with cactus salad, salsa, and crumbled cheese, they are one of Mexico's most beloved street foods. Rustic, filling, and full of earthy corn flavour, they make a wonderful weekend lunch.
- Prep time
- 35 mins
- Cook time
- 30 mins
- Total time
- 65 mins
- Servings
- 4 servings
- Calories
- 480
Ingredients
- 400 g masa harina
- 400 ml warm water
- 1 teaspoon sea salt
- 1 tablespoon vegetable oil
- 300 g cooked black beans, mashed
- 1/2 teaspoon ground cumin
- 1 garlic clove, crushed
- 100 g crumbled queso fresco or feta
- 200 g cooked nopal cactus, diced (or green beans)
- 1 small red onion, thinly sliced
- 1 tomato, diced
- 1 lime, cut into wedges
- 1 handful fresh coriander, chopped
- 150 ml salsa verde, to serve
Instructions
- Mix the masa harina, salt, and warm water in a bowl until a soft, smooth dough forms, then rest it covered for 15 minutes.
- Season the mashed beans with cumin, garlic, and a pinch of salt, and stir until creamy.
- Take a golf-ball-size piece of dough, flatten it into a disc in your palms, and spoon a tablespoon of bean filling into the centre.
- Fold the dough over the filling, seal the edges, and shape it into a smooth oval about 1 cm thick, pinching the ends slightly.
- Repeat with the remaining dough and filling, keeping the finished tlacoyos under a damp cloth.
- Heat a dry heavy pan or griddle over medium heat and cook the tlacoyos for 4 to 5 minutes per side until golden spots appear.
- Brush the pan lightly with oil and give each tlacoyo one more minute per side for extra crispness.
- Top with the nopal, onion, tomato, crumbled cheese, and coriander, and serve with salsa verde and lime wedges.
Pro tips
- The dough should feel like soft playdough: too dry and it cracks, too wet and it sticks.
- Keep a bowl of water nearby to dampen your hands while shaping.
- If you cannot find nopal, green beans or cooked courgette make a fine substitute topping.
- Cook tlacoyos on a dry pan first for colour, then add a touch of oil for crispness.
Frequently asked questions
Can I use cornmeal instead of masa harina?
Masa harina, the flour made from nixtamalised corn, is essential for the right texture and flavour. Ordinary cornmeal will not bind the same way.
What is the traditional tlacoyo filling?
Cooked, mashed black beans are the classic filling; other options include refried beans, cheese, or fava beans.
Can tlacoyos be reheated?
They are at their best freshly griddled. Reheat leftovers in a dry pan for a few minutes until the outside crisps again.
Can I freeze tlacoyos?
Yes, form and fill them, then freeze in a single layer before bagging. Cook straight from frozen, adding a few extra minutes.
