Mexican Tlacoyos
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5
10 reviews
Excellent
Mexican Tlacoyos
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Mexican Tlacoyos are oblong masa harina cakes stuffed with creamy refried black beans and cheese, pan-fried to a golden brown. The dough is prepared with masa harina and hot water, kneaded until pliable. Refried beans are cooked with onion and garlic, mashed until creamy. The assembled tlacoyos are cooked on a hot pan until crisp on the outside and cooked through.
Description
This traditional Mexican dish features a simple dough made from masa harina and salt, combined with hot water to form a pliable masa. The refried black beans are sautéed with onion and garlic, mashed gently, and seasoned before cooling. The dough is shaped into discs, filled with the bean mixture and shredded Monterey Jack cheese, then sealed and pan-fried.
The cooking yields tlacoyos with a thin, crispy exterior and a soft, savory filling of beans and cheese. The contrast between the toasted masa and creamy filling gives a pleasing texture and flavor. They can be topped with various garnishes like salsas, Pico de Gallo, or avocado for added freshness and acidity.
Tlacoyos are often served as a snack or light meal. The recipe includes tips for adjusting dough moisture, frying temperature, and alternative cooking methods like using a tortilla press for easier shaping. Variations include using blue corn masa harina or making a vegan version with substitute cheese.
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Ingredients
For the Refried Black Beans
- 2 tbsp lard or 1 tablespoon bacon drippings or 1 tablespoon olive oil, 1 tablespoons vegetable oil
- 2 tbsp onion minced
- 1 garlic minced, clove
- 1 (15-ounces) black beans canned with liquid
- salt to taste
- ground black pepper to taste
For the Tlacoyos
- 1½ cups masa harina
- ½ tsp salt
- 1½ cups water but not boiling, hot
- 2-3 tbsp vegetable oil plus more if needed, mild cooking oil for pan frying
- 1 cup Monterey jack cheese shredded
Topping Ideas (Optional)
- red salsa sauces
- Pico de Gallo
- guacamole
- sour cream
- queso fresco crumbled (queso fresco and cotija), shredded (Monterrey Jack or cheddar
- cotija cheese
- Monterrey Jack cheese
- cheddar cheese
- radishes sliced (radishes, avocado, jalapeños), pickled (red onions), shredded (lettuce
- avocado
- pickled red onions
- jalapeños
- lettuce
Instructions
To Make the Refried Beans:
- Drain the beans reserving the liquid in a glass measuring cup.
- In a large skillet heat the oil over medium heat. Add the onions and garlic and sauté, stirring constantly for 1-2 minutes or until aromatic but not brown.
- Lower the heat to medium-low and add the beans and half of the reserved bean liquid. Cook, lightly mashing the beans with the back of a wooden spoon or a potato masher, and stirring often, for about 5 minutes or until most of the liquid has evaporated. The beans should be a bit thick but not dry. Add some of the additional bean liquid (broth or water) if needed.
- Stir, scraping the bottom of the skillet until you achieve a fairly creamy consistency. Season with salt and ground black pepper to taste.
- Cool the beans before stuffing the tlacoyos.
To Make the Dough:
- In a large bowl, whisk together the masa harina and salt. Slowly, pour the water a little bit at the time until well combined.
- Using your hands, knead the dough for about 2 minutes or until a cohesive and smooth dough forms. If the mixture is too dry, add additional water in small amounts until the dough holds together and is smooth. If the dough is too wet, add additional masa harina.
- Keep the dough in the bowl covered with a clean kitchen towel or plastic wrap. Let the dough rest for 15 minutes.
To Form the Tlacoyos:
- Keep a shallow bowl filled with water next to you, in case you need to wet your hands while working with the masa.
- Divide the dough into 6 equal pieces, and with the palms of your hands, roll each piece of dough into a ball. If the dough sticks to your hands, the dough may be too wet. Add additional masa as needed until the dough comes together nicely.
- Gently flatten the dough to form a flat disk (about 1/4 inch thick).
- Spoon about 2 tablespoons of refried black beans in the center of the disk and top it with about 2 tablespoons of shredded cheese. Fold both sides of the disk in, toward center, enclosing the filling. Pinch the seams close.
- Roll the dough with your hands to form a football shape with two pointy sides. Gently press to flatten it (about 1/4 inch thick). Put the tlacoyo on a plate and continue with the remaining masa.
Cook:
- Line a rimmed baking sheet with paper towels. Set aside.
- Heat a large skillet (a cast iron skillet works well), a griddle or a comal over medium-high heat. Once hot, lower the heat to medium. Add 1 tablespoon of oil and swirl the pan to coat the bottom.
- Working in batches, place the tlacoyos on the hot skillet and cook for about 2-3 minutes or until the sides begin to brown. Exact times will vary depending on the thickness of each tlacoyo. Flip and cook for 2-3 minutes or until golden brown and crispy. Flip again and cook for about a minute or until golden brown and crispy.
- Remove from the pan, and place the tlacoyos over the paper towel lined baking sheet. Keep warm. Continue cooking the remaining tlacoyos.
Assemble and Serve:
- Serve the tlacoyos warm with your desired toppings.
Notes
- If the bean mixture seems thick, add vegetable broth or water to achieve a creamy consistency.
- Adjust dough moisture by adding water tablespoon by tablespoon if too dry or more masa harina if too sticky.
- Lower pan heat if tlacoyos brown too quickly while frying to ensure thorough cooking.
- Use a tortilla press to shape the dough evenly; spread beans on one disc, cover with another, and seal edges.
- For variation, try blue corn masa harina or use vegan cheese to make a dairy-free version.
- Aim for thinner tlacoyos rather than thick cakes for proper cooking through.
Nutrition Information
Show Details
Serving
3g
Calories
106kcal
(5%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
1g
(2%)
Saturated Fat
0.2g
(1%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
0.3g
(2%)
Sodium
199mg
(8%)
Potassium
85mg
(2%)
Fiber
2g
(8%)
Sugar
0.02g
(0%)
Vitamin A
308IU
(6%)
Vitamin C
2mg
(2%)
Calcium
52mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6tlacoyos
Amount Per Serving
Calories 106 kcal
% Daily Value*
| Serving | 3g | |
| Calories | 106kcal | 5% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 199mg | 8% |
| Potassium | 85mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 0.02g | 0% |
| Vitamin A | 308IU | 6% |
| Vitamin C | 2mg | 2% |
| Calcium | 52mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
10 reviews
Excellent
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