4.8 from 12 votes
Tlacoyos
Tlacoyos are a traditional Mexican dish made of thick corn masa harina dough stuffed with mashed beans and topped with delicious toppings.
Prep Time
10 mins
Cook Time
10 mins
Total Time
55 mins
Servings: 6 tlacoyos
Calories: 159 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
- 2 cups masa harina
- 1 ½ cups warm water
- 1 teaspoon fine salt
- 1 tablespoon Vegetable oil, plus more if frying (optional)
- 1 (15-ounce) can black beans*, undrained
- For serving: pico de gallo, shredded lettuce, queso fresco, salsa roja or salsa verde, avocado
Instructions
- In a large bowl, combine the masa harina and salt. Stir in the water until a dough forms. Using your hands, knead the dough until it fully comes together and all the water is absorbed, about 3 minutes.
- Divide the dough into 6 equal portions, then roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep the dough moist while you prepare the black beans.
- Add 1 tablespoon of oil to a medium skillet over medium heat. Add the black beans and bring to a simmer.
- Mash the beans with a potato masher until they are mostly mashed, about 2 minutes. Remove from the heat and set aside.
- Heat a griddle or skillet over medium-high heat until hot. While the griddle is heating up, lay a piece parchment paper on an open tortilla press and place 1 dough ball on the bottom half. Fold the other side of the parchment paper over the dough and gently close and press the upper portion of the tortilla press to flatten it out.
- Open the tortilla press and carefully place 1 ½ - 2 tablespoons of black beans on one side of the masa, spreading evenly. Fold over the other side of the masa and press down to seal the beans inside the dough.
- Lightly flatten the tlacoyo in the palms of your hands until it’s about 10 inches long from top to bottom and in the shape of an oval or a football.
- Place the tlacoyo on the hot skillet and cook for about 3 minutes on each side. Transfer it to a plate and cover it with a kitchen towel to keep it soft. Repeat this process until all the tlacoyos are cooked.
- *Optional* To fry, heat ¼ cup of vegetable oil in a medium skillet over medium-high heat. Once the oil is hot, lightly fry each tlocayo until lightly toasted on each side, about 2 minutes.
- Serve the tlacoyos by topping with pico de gallo, shredded lettuce, queso fresco, your favorite salsa, avocado, or a nopales slaw (see notes).
Cup of Yum
Notes
- about 1 ½ cups cooked black beans with ⅓ cup cooking liquid. You can also use any other type of beans you prefer.
- Tlacoyos are traditionally served with a nopales salad. To make this, mix together 15 ounces trimmed, chopped, and cooked nopales, ½ diced onion, 1 diced Roma tomato, ¼ cup chopped cilantro, and salt and pepper to taste.
- Black beans: You can use a can of black beans or about 1 ½ cups cooked black beans with ⅓ cup cooking liquid. You can also use any other type of beans you prefer.
- Tlacoyos are traditionally served with a nopales salad. To make this, mix together 15 ounces trimmed, chopped, and cooked nopales, ½ diced onion, 1 diced Roma tomato, ¼ cup chopped cilantro, and salt and pepper to taste.
Nutrition Information
Serving
1tlacoyo
Calories
159kcal
(8%)
Carbohydrates
29g
(10%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
390mg
(16%)
Potassium
101mg
(3%)
Fiber
2g
(8%)
Vitamin A
81IU
(2%)
Vitamin C
0.01mg
(0%)
Calcium
52mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6tlacoyos
Amount Per Serving
Calories 159
% Daily Value*
| Serving | 1tlacoyo | |
| Calories | 159kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 390mg | 16% |
| Potassium | 101mg | 2% |
| Fiber | 2g | 8% |
| Vitamin A | 81IU | 2% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.