Tlacoyos are thick corn dough tortillas in an oval or rhomboid shape, usually filled with beans, pork cracklings, or fava/broad beans. They are served topped with salsa and nopales, cheese, and cilantro. As a common dish in the central states of the country, Tlacoyos are often sold for breakfast. In the city of Toluca, Estado de Mexico, they’re made using blue corn masa and stuffed with fava/broad beans. Other fillings, like potatoes and cheese seasoned with dried peppers, can be found in the State of Morelos. I used to love going to the main market in Toluca where women from the farms would go to make Tlacoyos on a small griddle using a portable wood grill. The flavors of the blue corn and the wood smoke gave them a taste that was unforgettable.
I’m so glad to share this recipe with you, as it’s not only amazingly tasty, but also really easy to make: you can fix it in minutes for your family if you have the right ingredients. The most common filling for Tlacoyos is beans, and this time I used the mashed Black Beans. In this household, cooked beans are a must have; I try to cook enough to freeze them and have some at any given time. Traditional bean dishes are very important in Hispanic Culture,.
- 1-1/2 cups of masa harina (corn flour for tortillas)
- 1-1/2 cups of warm water*
- 1/4 teaspoon of salt
- 1 piece of plastic to form the tlacoyos
- 3/4 cups of mashed black beans
- 2 tablespoons of vegetable oil or lard
- 1 cup of green or red salsa.
- 1/2 cup Cotija Cheese or Mexican crumbled cheese
- 1/2 cup white onion finely chopped
*Have a small bowl with extra water available to moisten your hands and the dough while working with it. If the dough feels dry, add more water, a tablespoon at time.
* The method I am using to shape the Tlacoyos is a little different that the way they are usually made but is easier this way for everyone to enjoy them at home.
1. First mix the corn flour with the water and salt in a medium bowl. Mix well to form a smooth dough. Knead it for a few minutes until it feels soft. Divide the dough into 6 pieces and cover with a wet cloth/napkin. Heat a griddle/comal over medium heat.
2. Grab one of the dough pieces and roll between your hands. Place on the sheet of plastic and pat with your hands to form a thick circle.
3. Spoon about 1-1/2 tablespoons of the bean paste in the center of the circle. Do not add more beans than needed, as they might leak if you add too much.
4. Fold the circle to seal the edges, forming a half moon/empanada shape. Then, with your two hands, hold the Tlacoyo and gently press the ends to form the pointy tips on each side. Place back on the plastic and pat with your fingers to flatten the Tlacoyo.
5. Place the Tlacoyo in the already hot griddle/comal and cook each side for about 2-3 minutes, depending on the thickness. You can add the oil or lard at this time, or warm the oil/lard in a separate skillet and then slightly fry the Tlacoyos afterwards. It will take about 1-2 minutes to fry each side of the Tlacoyos. Some people deep fry them, but in this case we’re just giving them a slight pan frying.
6. To serve, top with nopales salad, salsa, crumbled cheese, and chopped onion.