Tlacoyos De Frijol (Black Bean Tlacoyos)
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
45 mins
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Servings
8 Tlacoyos
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Calories
120 kcal
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Course
Main Course
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Cuisine
Mexican
Tlacoyos De Frijol (Black Bean Tlacoyos)
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Make these Tlacoyos and enjoy all of the classic Mexican flavors you like! It's like an extra-thick corn tortilla with a filling then topped with salsa or anything you like. So good!
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Ingredients
Masa Dough
- 1 ½ cup masa harina
- 1 ½ cup hot water
- ½ teaspoon table salt
Nopalitos Salsa
- 15 ounces cooked Nopalitos or 15 oz store bought jar diced into small cubes
- ¼ cup diced white or yellow onion.
- 1 large Roma tomato diced into small cubes
- ¼ cup chopped fresh cilantro
- salt and pepper to taste
Fillings
- ½ cup refried black beans OR pinto beans
Toppings
- Cactus Salsa
- Avocado, lettuce, radishes optional
- crumbled queso fresco and Mexican crema optional
Instructions
Make the Masa Dough
- In a large bowl, whisk together the masa harina and salt. Stir in water a little bit at the time to thoroughly combine. Knead dough just until it comes together into a smooth ball, about 2 minutes.
- Keep the dough in the bowl and cover with a towel. Let rest for 15 minutes.
Form The Tlacoyo
- Fill a shallow dish with water to keep handy when working with the masa.
- Make a masa ball (about 60 grams) the size of very large golf ball and with your wet fingertips, press a deep indent into the ball, then work it into a thick tortilla (about ¼ inch-thick).
- Place about 1 to 2 tablespoons of beans into the middle area. Using moist fingers, carefully bring edges of dough together, enclose filling, and press to seal. Roll the ball in your hands until smooth.
- Carefully and very lightly press the Tlacoyo with your hands flipping it side to side, until they form into a football shape. About ¼ inch-thick. If edges crack, smooth them with a wet finger tip. Place Tlacoyo on a plate and set aside.
- Repeat procedure with remaining dough and filling.
Cook The Tlacoyo
- Heat a comal, large cast-iron skillet or griddle over medium-high heat. Once it becomes very hot, lower the heat to medium.
- Cook the Tlacoyos in batches (how many fit in the comal): Cook for one minute then flip them. Cook for 2.5 minutes. Then flip them again and cook for another 1.5 minutes.
- Place them on a plate lined with a kitchen towel and cover with same towel to keep them warm and not dry out.
Make the Nopalitos Salsa
- Mix the nopalitos, onions, tomato, cilantro and season with salt & pepper to taste.
Serve
- Serve the Tlacoyos warm by layering with the nopalitos salsa and the toppings of your choice.
Notes
- Make sure the dough is not dry. If it feels to dry, add one tablespoon of water at the time and knead again.
- The beans have to be on the dry side and cold to prevent them from spilling out when you seal them in the masa.
- The Tlacoyos have to be on the thin side in order for it to cook thoroughly.
- Cook them for 1 minute on the first side, then flip them and cook them for 2.5 minutes. Flip them again and cook for 1.5 minutes. So they’re only flipped 3 times.
- Avoid leaving them on the comal too long as they will get hard and dry.
- Tlacoyos are a healthy dish since they’re not made with fat and don’t need to be fried to cook.
Nutrition Information
Show Details
Serving
1tlacoyo
Calories
120kcal
(6%)
Carbohydrates
25g
(8%)
Protein
5g
(10%)
Fat
2g
(3%)
Cholesterol
25mg
(8%)
Sodium
2mg
(0%)
Potassium
244mg
(7%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 8Tlacoyos
Amount Per Serving
Calories 120 kcal
% Daily Value*
| Serving | 1tlacoyo | |
| Calories | 120kcal | 6% |
| Carbohydrates | 25g | 8% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Cholesterol | 25mg | 8% |
| Sodium | 2mg | 0% |
| Potassium | 244mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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