Tlacoyos
A pointed oval of blue corn masa sealed around beans, fava beans, or requesón before it ever touches the griddle, so the filling is baked in from the start rather than added afterward like a sope or gordita. One of the oldest masa antojitos still commonly eaten, with a name from Nahuatl predating Spanish contact, traditionally topped only with grilled nopales, salsa, and crumbled cheese, cooked dry on a comal without frying.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 cups blue corn masa harina, or white masa harina
- 1 1/4 cups warm water
- 1/2 tsp salt
- 1 cup cooked, mashed pinto or black beans, well-seasoned
- 1 cup mashed cooked fava beans (habas), or requeson or crumbled queso fresco, as an alternate filling
- 1 cup nopales, grilled or boiled and sliced
- 1/2 cup crumbled queso fresco, for topping
- Salsa verde or roja
- Diced white onion and chopped cilantro
Steps
- Mix the masa harina, warm water, and salt into a smooth, soft dough. Rest 10 minutes, then divide into 8 balls.
- Flatten each ball into a small disc, place 1-2 tbsp of the bean, fava, or requeson filling in the center, fold the edges up and around the filling to seal completely, then reshape into an oval.
- Gently flatten the stuffed oval by hand to about 1cm thick, tapering the ends to points, taking care not to let the filling leak out.
- Cook on a hot, dry comal or griddle 4-5 minutes per side until lightly charred spots appear and the masa is cooked through.
- Top the hot tlacoyos with grilled nopales, crumbled queso fresco, salsa, onion, and cilantro. Serve immediately, without frying.