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
