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Bean Pellizcadas

Name: Bean Pellizcadas
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 400 g Nixtamalised masa flour; 300 g Cooked black beans; 0.25 White onion; 1 clove Garlic; 200 ml Red salsa; 80 ml Soured cream; 100 g Fresh cheese; 1 pinch Salt to taste; 2 tbsp Vegetable oil

40 min (20 prep + 20 cook) Easy 4 servings Veracruz

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Pinched masa cakes filled with black bean paste and salsa, a Veracruz antojito.

About this recipe

Pellizcadas are thick masa corn cakes with the edges pinched upwards to form a shallow vessel. They are filled with black bean paste and topped with red salsa, soured cream and fresh cheese. They are the most characteristic antojito from Veracruz and southern Mexico.

History & Origin

Pellizcadas are a pre-Hispanic antojito that reflects the ingenious relationship of Mesoamerican cultures with maize and beans, the two pillars of the indigenous diet. The name comes from the gesture of pinching the edges of the dough to create the characteristic raised rims. In Veracruz, pellizcadas are part of daily breakfast and evening meals, sold in markets alongside tlayudas and memelas. Although similar in shape to sopes, Veracruz pellizcadas are thinner and distinguished by the use of black bean paste cooked in a pot, characteristic of the region. This preparation demonstrates the deep connection between Veracruz cooking and its indigenous roots.

Estimated cost

£6.30

Total cost

£1.58

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

310

Calories

12g

Protein

46g

Carbohydrates

10g

Fat

Fibre

420mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Mix the masa flour with warm water and a pinch of salt until you have a smooth, pliable dough that does not stick to your hands. Divide into 8 golf-ball-sized portions.
2
Flatten each ball between two sheets of plastic wrap into a thick tortilla about 8 cm across. Pinch the edges with your fingers to form a raised rim about 1 cm high.
3
Cook the pellizcadas on a griddle over medium heat, 3 minutes on each side, until cooked through but still flexible.
4
Make the bean paste: blend the black beans with the onion, garlic and a little of the cooking liquid. Fry in hot oil over medium heat for about 5 minutes until you have a thick paste.
5
Spread a generous spoonful of bean paste inside each pellizcada. Ladle hot red salsa over the top, add soured cream and sprinkle with crumbled fresh cheese. Serve hot.

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