Tlacoyos De Frijol (Black Bean Tlacoyos)
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 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)
Description
Tlacoyos De Frijol comprise a masa dough made of masa harina, hot water, and salt, rested briefly before shaping. The dough is formed into a thick tortilla with an indentation filled with refried black beans, then sealed and shaped into an oval. Cooking on a hot comal involves careful flipping at intervals to cook thorough without drying out or hardening, resulting in a mild, soft dough exterior surrounding the savory bean filling.
The accompanying nopalitos salsa made from diced cactus, onion, tomato, cilantro, and seasoning adds freshness and a mild tang that complements the rich beans. Traditional toppings such as avocado, lettuce, radishes, queso fresco, and crema add layers of flavor and texture. Tlacoyos can be enjoyed as a main dish or snack.
For best results, keep the masa dough hydrated but firm, use dry and cold refried beans to prevent leakage, and avoid overcooking to maintain softness. Cooking times and careful turning ensure even doneness while preserving moisture.
Ingredients
Masa Dough
- 1 ½ cup masa harina
- 1 ½ cup water hot
- ½ teaspoon table salt
Nopalitos Salsa
- 15 ounces nopalitos diced into small cubes, cooked or 15 oz store bought jar
- ¼ cup white onion or yellow onion, diced
- 1 large Roma tomato diced into small cubes
- ¼ cup cilantro chopped, fresh
- salt to taste
- black pepper to taste
Fillings
- ½ cup refried black beans or pinto beans
Toppings
- Cactus Salsa
- avocado optional
- lettuce
- radishes
- queso fresco optional, crumbled
- Mexican crema optional, crumbled
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
- Adjust dough moisture with small amounts of water to maintain pliability without dryness.
- Use cold, dry refried beans to prevent leaking and aid in shaping.
- Cook tlacoyos on comal flipping three times to avoid hardening and ensure thorough cooking.
- Tlacoyos are cooked without added fat, keeping them light and firm.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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