Mexican Tlacoyo Recipe

Tlacoyo is a Mexican dish consisting of a corn-based dough which is filled with beans and served with toppings.

A simple masa dough is made with corn flour, water and salt. It is shaped into flat discs which are then filled with a pasty bean mixture and folded in half. They are then cooked over a gridle before topping and serving.

Tlacoyo comes from the Nahuatl word tlahtlaōyoh, meaning snack. Traditional fillings are made from beans such as fava beans, but popular variations are filled with cheese or meats. The dough is made from either blue or yellow corn.

Typical toppings are cheese, cilantro, nopales and salsa. Nopales which is also known as the prickly pear cactus is common in Mexico and is treated and eaten like a vegetable.

To prepare for eating, the cactus is despined and the round edges are removed. They are cooked, usually by grilling which reduced its sliminess. The flavor is described as mild with a slight tanginess.

Origin and Cultural Significance

Tlacoyo originated several hundred years ago. Bernardino de Sahagún, a missionary and ethnographer from Spain who documented in detail his cultural observations and experiences during his travels, wrote about his trip to Mexico where he ate “tlaoyo” described as a bean filled white tortilla.

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Mexican Tlacoyo Recipe

Yield: 6 Servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Mexican Tlacoyo is a dish consisting of a corn-based dough which is filled with beans and served with toppings.

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Ingredients

• Masa harina corn flour - 1½ cups
• Water (warm) - 1½ cups
• Salt - ¼ tsp
• Black beans (mashed) - ¾ cups
• Vegetable oil (or lard) - 2 tbsp
• Salsa - 1 cup
• Cotija Cheese (or Mexican crumbled cheese - ½ cup
• White onion (finely chopped) - ½ cup

Instructions

1. Add the corn flour with the water and salt in a medium bowl.
2. Mix well to form a dough.
3. Knead it for a few minutes until it feels soft.
4. Divide the dough into 6 pieces and cover with a wet cloth/napkin.
5. Heat a griddle/comal over medium heat.
6. Grab one of the dough pieces and roll between your hands.
7. Place on the sheet of plastic and pat with your hands to form a thick circle.
8. Spoon about 1½ tablespoons of the bean paste in the center of the circle. Do not add more beans than needed, as they might leak if too much is added.
9. Fold the circle to seal the edges, forming a halfmoon/empanada shape.
10. Hold the Tlacoyo and gently press the ends to form the pointy tips on each side.
11. Place back on the plastic and pat lightly to flatten the tlacoyo.
12. Place the tlacoyo in the already hot griddle/comal and cook each side for about 2-3 minutes, depending on the thickness.
13. Add bit of the oil or lard at this time and slightly fry the tlacoyos. It will take about 1-2 minutes to fry each side of the Tlacoyos.
14. Top with nopales salad, salsa, crumbled cheese, and chopped onion.