Tlacoyos
Tlacoyos are thick oval-shaped Mexican masa cakes stuffed with beans, cheese, or other fillings. They’re best enjoyed with a variety of toppings such as salsa, nopalitos, and shredded cheese.
Nutrition
Calories: 200cal
Carbohydrate: 36g
Protein: 6g
Fat: 5g
Cholesterol: – -mg
Sodium: 240mg
Difficulty Level: easy
20 min Prep
40 min Cook
1 hr Total
8 Servings
Ingredients
- 2 cups masa harina (corn flour)
- 1 1/2 cups warm water
- 1/2 teaspoon salt
- 1 cup refried black beans
- 1/2 cup crumbled queso fresco
- 1/2 cup diced cactus (nopalitos), cooked
- 1/4 cup salsa of choice
- 1/4 cup chopped fresh cilantro, for garnish
- Cooking oil, for greasing the griddle
Instructions
- In a large mixing bowl, combine the masa harina and salt. Slowly add the warm water and mix by hand until a soft, cohesive dough forms. If the dough is too dry, add more water, a tablespoon at a time. It should be pliable but not sticky. Cover with a damp cloth while preparing other ingredients.
- Divide the dough into 8 equal pieces, rolling each into a ball. Keep the balls covered with the damp cloth to prevent them from drying out.
- Flatten each ball into an oval using your hands or a tortilla press lined with plastic wrap. The oval should be about 1/4 inch thick.
- Place about 1 tablespoon of refried black beans in the center of each oval. Fold the edges over the beans and gently flatten them again into an oval shape, ensuring the beans are sealed inside.
- Heat a lightly oiled griddle or skillet over medium heat to approximately 375°F. Cook the tlacoyos for about 4-5 minutes on each side until they develop a golden-brown color and a slightly crisp exterior.
- Once cooked, transfer the tlacoyos to a serving plate. Top each with a spoonful of cooked nopalitos, crumbled queso fresco, a dollop of salsa, and a sprinkle of cilantro.
