Thick oval masa cakes stuffed with black beans, ricotta or broad beans, topped with cactus, cheese and green salsa.
About this recipe
Tlacoyos are pre-Hispanic thick oval corn masa cakes, stuffed with black beans, ricotta or broad bean paste. They are cooked on a griddle until lightly golden on the outside whilst remaining soft and moist inside. Served topped with sauteed cactus paddles, crumbled fresh cheese, onion, coriander and a generous spoonful of green salsa, they are the favourite breakfast at markets in central Mexico and one of the oldest known antojitos.
History & Origin
Tlacoyos are one of the oldest foods in Mesoamerica, with archaeological evidence dating back over 3,000 years. Their name comes from the Nahuatl word tlatlaoyo, meaning moulded food. In pre-Hispanic times they were the staple food of workers and farmers, who carried them to the fields as lunch because their compact shape and substantial filling made them perfect for transport. The Aztecs stuffed them with beans or broad bean paste, fillings that remain traditional to this day. Tlacoyos survived the conquest and colonial period virtually unchanged, making them a direct window into pre-Hispanic eating habits. The markets of Coyoacan, Xochimilco and Tlalpan in Mexico City are famous for their tlacoyo stalls, where women with decades of experience prepare them on clay griddles from the early hours. They are considered by culinary anthropologists to be one of the most direct links between contemporary Mexican cuisine and the food of indigenous peoples.
Estimated cost
£18.84
Total cost
£2.36
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
245
Calories
9g
Protein
38g
Carbohydrates
7g
Fat
7g
Fibre
410mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Prepare the dough mixing the flour of maiz with warm water and a pinch of salt until you get a dough soft that doesn't stick to your hands. Anade the lard and amasa 3 minutes mas.
💡 La consistency ideal es como plastilina: mouldable pero that not pegue.
- 2
For the bean filling, mash the cooked beans with a fork into a thick purée. Season with salt.
- 3
Take a portion of dough the size of a golf ball. Flatten it with your hands into an oval, place a tablespoon of filling in the centre and seal the edges. Shape into an oval and flatten slightly.
💡 Seal the edges well so the filling does not escape during cooking.
- 4
Heat a comal (flat griddle) or non-stick frying pan over medium heat. Cook the tlacoyos for 4-5 minutes on each side until golden spots form.
💡 Do not add oil to the comal (flat griddle). Tlacoyos are cooked dry.
- 5
Prepare the green sauce licuando the tomatillos with serrano chilli, a trozo of onion, coriander and salt.
- 6
Sauté the drained cactus paddles in a frying pan with a little oil, salt and chopped onion for 5 minutes.
- 7
Serve the tlacoyos hot cubiertos with cactus paddles, crumbled fresh cheese, green sauce and chopped coriander.
💡 Acompana with a buena red sauce for quienes prefieran mas picante.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRelated Articles
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.
Read moreRelated Recipes
Molletes with Chorizo
Toasted rolls with beans, Mexican chorizo and melted cheese. The most substantial breakfast going.
Trolelote - Corn Cup with Crushed Takis
Corn cup with mayo, soured cream, cotija cheese and crushed Takis — viral Mexican street snack.
Esquites with Bone Marrow
Street-style corn topped with roasted beef bone marrow, cotija cheese and chilli.
Potato and Cheese Fritters (Tortas de Papa)
Crispy fried potato and Oaxacan cheese patties, golden outside and creamy inside.
Enjoyed this?
Follow on TikTok for Mexican recipe & restaurant videos, and get updates by email.