Mexican Tlacoyos are traditional oval-shaped masa cakes stuffed with refried beans and grilled until golden and slightly crisp. A beloved street food and home-cooked comfort dish, these savory cakes are topped with crumbled queso fresco, salsa, onions, and cilantro for an explosion of flavor in every bite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups masa harina
1/2 teaspoon salt
1 1/4 cups warm water
1/2 cup queso fresco, crumbled
1/2 cup salsa verde or roja
1 cup refried black beans (or mashed cooked fava beans)
1/2 cup chopped cilantro
1/2 cup diced onion
Oil for cooking
Directions
I start by combining masa harina, warm water, and salt in a mixing bowl until a soft dough forms.
After kneading the dough for a minute or two until it’s smooth, I cover it with a damp cloth and let it rest for 10 minutes.
I divide the dough into 8 equal portions, rolling each into a ball.
I flatten each ball into a thick disk and spoon some refried beans into the center. Then, I carefully fold the dough over the beans and shape it into an oval.
Next I gently flatten each oval to about 1/2 inch thick.
On a medium-heated, lightly oiled skillet, I cook each tlacoyo for 3–4 minutes per side until it’s nicely browned and fully cooked.
I serve them warm, topped with crumbled queso fresco, my choice of salsa, chopped cilantro, and diced onion.
Servings and timing
This recipe makes 8 tlacoyos.
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Calories: Approximately 210 kcal per serving
Variations
I sometimes swap the black beans with mashed fava beans for a more traditional taste.
For a spicier version, I use salsa roja instead of salsa verde.
I like adding sautéed nopales (cactus) or shredded lettuce on top for more texture and freshness.
If I want a non-vegetarian version, shredded chicken or chorizo can be added along with the beans.
I occasionally mix cheese into the filling instead of just sprinkling it on top.
Storage/Reheating
I store leftover tlacoyos in an airtight container in the fridge for up to 3 days. To reheat, I use a skillet over medium heat for a few minutes on each side to bring back that crispy texture. They can also be reheated in a microwave, but I find the skillet method keeps them tasting fresh and delicious.
FAQs
What is the best way to shape tlacoyos?
I shape them by first forming a ball, flattening it into a thick disk, adding the filling, and then folding and gently pressing it into an oval shape. A tortilla press can help flatten them evenly.
Can I make tlacoyos ahead of time?
Yes, I can prep and shape them ahead of time and store them in the fridge with parchment between each to prevent sticking. Then I just cook them when I’m ready.
Are tlacoyos gluten-free?
Yes, since I use masa harina (corn flour), tlacoyos are naturally gluten-free as long as the fillings and toppings are also gluten-free.
Can I freeze tlacoyos?
I can freeze cooked tlacoyos once they’ve cooled. I place them in a freezer bag with parchment paper between each. When ready to eat, I reheat them on a skillet or in the oven.
What toppings go well with tlacoyos?
I love topping them with queso fresco, salsa, cilantro, onion, avocado slices, crema, or pickled jalapeños. It all depends on what flavor I want to highlight.
Conclusion
Tlacoyos are one of those traditional Mexican dishes that are as fun to make as they are to eat. With their crispy outside and hearty bean-filled center, they’re perfect for a snack, lunch, or even a light dinner. I like customizing them based on what’s in my kitchen, and they never fail to impress. If I’m craving a comforting and authentic Mexican street food experience at home, tlacoyos are my go-to.
📖 Recipe:
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Mexican Tlacoyos
- Total Time: 30 minutes
- Yield: 8 tlacoyos
- Diet: Vegetarian
Description
Mexican Tlacoyos are traditional oval-shaped masa cakes filled with refried beans and cooked until golden and crisp. Topped with queso fresco, salsa, onion, and cilantro, they’re a flavorful, vegetarian-friendly Mexican street food perfect for snacks, appetizers, or light meals.
Ingredients
2 cups masa harina
1 1/4 cups warm water
1/2 teaspoon salt
1 cup refried black beans (or mashed cooked fava beans)
1/2 cup queso fresco, crumbled
1/2 cup salsa verde or roja
1/2 cup chopped cilantro
1/2 cup diced onion
Oil for cooking
Instructions
- In a mixing bowl, combine masa harina, warm water, and salt until a soft dough forms.
- Knead the dough for 1–2 minutes until smooth, then cover with a damp cloth and let rest for 10 minutes.
- Divide the dough into 8 equal portions and roll each into a ball.
- Flatten each ball into a thick disk and spoon some refried beans into the center.
- Fold the dough over the filling and shape into an oval.
- Gently flatten each oval to about 1/2 inch thickness.
- Heat a lightly oiled skillet over medium heat and cook each tlacoyo for 3–4 minutes per side until browned and cooked through.
- Serve warm topped with crumbled queso fresco, salsa, chopped cilantro, and diced onion.
Notes
You can substitute refried black beans with mashed fava beans for a traditional flavor.
Salsa roja adds a spicier kick than salsa verde.
Top with sautéed nopales or shredded lettuce for extra texture.
Add shredded chicken or chorizo for a non-vegetarian version.
Mix cheese into the filling for a creamier taste.
Store leftovers in the fridge for up to 3 days; reheat in a skillet for best texture.
Cooked tlacoyos can be frozen with parchment between each for up to 1 month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Grilled
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tlacoyo
- Calories: 210
- Sugar: 1g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
