Entree: Mexico – Mexican Street Food Classics – Tlacoyos (Thick oval stuffed masa cakes typically filled with beans and topped with cheese, salsa, and nopales)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 8 min

Total 30 min

Ingredients

- 2 cups (240 g) masa harina for tortillas (nixtamalized corn flour)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 1 tsp (5 g) fine salt
- 1 1/2 cups (360 g) cooked pinto or black beans, lightly mashed (or well-seasoned refried beans)
- 2 tbsp (30 ml) vegetable oil or lard for the comal/griddle
- 6 oz (170 g) queso fresco, crumbled
- 1/3 cup (80 ml) Mexican crema or sour cream
- 1 cup (150 g) cooked nopales (cactus), chopped (optional but traditional)
- 1/2 cup (80 g) finely chopped white onion
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
- Salsa verde or salsa roja, for serving

Instructions

1. In a large bowl, combine the masa harina and salt. Gradually add the warm water, mixing with your hand until a soft, cohesive dough forms that holds when pressed; it should feel moist but not sticky. If too dry, add water 1 tbsp (15 ml) at a time.
2. Divide the dough into 8 equal portions (about golf-ball size). Keep covered with a damp cloth to prevent drying.
3. Flatten one portion between plastic sheets or in a tortilla press to make a thick disk about 1/4–3/8 in (6–10 mm) thick. Place about 2 tbsp (30–45 g) of the mashed beans in the center, fold the edges over and reshape into an oval about 4–5 in (10–12 cm) long, sealing the seam so the filling stays inside. Repeat with remaining portions.
4. Heat a comal or heavy skillet over medium-high heat and brush with a little vegetable oil or lard. Cook the tlacoyos seam-side down first for 3–4 minutes until a light golden crust forms, then flip and cook the other side 3–4 minutes; press gently with a spatula to help cook through. Reduce heat if they brown too quickly before heating through.
5. Transfer cooked tlacoyos to a plate and top while hot with crumbled queso fresco, chopped cooked nopales, diced onion, a drizzle of crema, chopped cilantro, and salsa to taste. Serve immediately with lime wedges.