Mexican Tlacoyos

These irresistible bean Tlacoyos (Tlacoyos de Frijol) are thick masa dough patties filled with refried beans and cheese and quickly cooked in a pan or griddle . Tender with crispy edges, this popular Mexican street food is served with a variety of toppings such as red salsa, cheese and nopales salad. Vegetarian, Gluten free, low-fat with vegan option.

✔️ Mexican Tlacoyos (Tlacoyos de Frijol)

Steaming hot, lightly crispy on the outside and melt-in-your-mouth soft in the middle, Tlacoyos, one of the most popular antojitos (little cravings) or snacks of Mexican cuisine, are made to order on street stalls and Mexican markets all over central Mexico.

Made with yellow or blue corn masa, oval shape thick tortilla cakes are filled with a variety of savory fillings then, they get cooked in a comal or griddle and are served garnished with an assortment of toppings.

Tlacoyos were once considered a part of the breakfast foods category but, due to its popularity, this delicious Mexican dish can be found sold as a snack by a street vendor in Mexico city as well as featured on the lunch menu of many high-end restaurants.

🔎 What Are Tlacoyos?

Tlacoyos are flattened thick corn masa dough tortillas made into an elongated shape that resembles a football. They are similar to sopes and huaraches.

Traditionally, blue corn dough was used to make blue corn tlacoyos. These tasty treats were commonly filled with mashed fava beans or broad beans and queso fresco. Cactus salad (ensalada de nopales) was the preferred topping.

These days the selections have expanded just like the customer base. Fresh tortilla masa made with yellow corn is just as popular as the traditional blue corn masa. As for the fillings, refried black beans, melty cheese, a light cheese similar to cottage cheese, mashed potatoes, mushrooms and pork cracklings are used although refried beans is still the most common filling.

The word tlacoyo, (pronounced tla-COY-yo) is a Nahuatl word that just like the snack, dates back to the 16th century pre-hispanic Mexico (we are talking conquistador Hernan Cortes times!)

✔️ Ingredients you’ll need

This is a partial list of ingredients and substitutions. For a full list of ingredients and quantities, check the printable recipe card below.

• The Masa: Since it’s not always easy to find already made masa dough, we use masa harina. This ingredients is sold in the ethnic or Spanish aisle of the grocery store. If you are not familiar with this ingredient read “what’s masa harina?” below.
• Oil: To make the masa dough, I use vegetable oil which is the oil mostly used for this recipe. Any mildly flavored oil will work.
• Refried Beans: We love the authentic taste and simplicity of our homemade refried beans recipe made with dried beans. For your convenience, we are providing a recipe for refried beans made with canned beans (check the recipe card below). If you are in a rush and need a 2-ingredient recipe, use our canned refried beans mix. You can also add 1/4 cup of sour cream to our refried bean mix to make the beans extra creamy!

✔️ Tlacoyos topping ideas

• Easy Pico De Gallo Recipe
• Authentic Mexican Salsa (Salsa Roja)
• Pickled Jalapeños (Taqueria Style)
• Pickled red onions
• Shredded lettuce
• Shredded cheese (Monterey Jack, cheddar, mozzarella)
• Crumbled cotija cheese or queso fresco
• Sliced radishes
• Chopped avocado
• Sour cream
• Spicy salsa

🔎 How to make Tlacoyos with step by step photos

For detailed instructions and cooking times, check the printable recipe card below.

1. Make the refried beans (full printable recipe below).
2. To make the dough, in a large bowl, whisk together the masa harina and salt. Slowly, pour the water a little bit at the time until well combined.
3. Using your hands, knead the dough for about 2 minutes or until a cohesive and smooth dough forms. If the mixture is too dry, add additional water in small amounts until the dough holds together and is smooth. If the dough is too wet, add additional masa harina.
4. Keep the dough in the bowl covered with a clean kitchen towel or plastic wrap. Let the dough rest for 15 minutes.

✔️ Shaping and filling the tlacoyos

5. Keep a bowl filled with water next to you, in case you need to wet your hands while working with the masa.
6. Divide dough into 6 equal pieces, and with the palms of your hands, roll each piece of dough into a ball.
7. Gently flatten the dough to form a flat disk (about 1/4 inch thick).
8. Spoon about 2 tablespoons of refried black beans in the center of the masa disk and top it with about 2 tablespoons of shredded cheese. Fold both sides of the disk in, toward center, enclosing the filling. Pinch the seams close.
9. Roll the dough with your hands to form a football shape with two pointy sides. Gently press to flatten it (about 1/4 inch thick). Put the tlacoyo on a plate and continue with the remaining masa.

✔️ Cook the tlacoyos

10. Line a rimmed baking sheet with paper towels. Set aside.
11. Heat a large skillet (a cast iron skillet works well), a griddle or a comal over medium-high heat. Once hot, lower the heat to medium. Add 1 tablespoon of oil and swirl the pan to coat the bottom.
12. Working in batches, place the tlacoyos on the hot skillet and cook until the sides begin to brown. Exact times will vary depending on the thickness of each tlacoyo. Flip and cook the other side until golden brown and crispy. Flip again and cook for about a minute or until golden brown and crispy.
13. Remove from the pan, and place the tlacoyos over a baking sheet lined with paper towels. Keep warm. Continue cooking the remaining tlacoyos.
14. Serve with toppings.

🔎 What part of Mexico are Tlacoyos from?

There isn’t a lot of information regarding the place of origin of this pre-historic treat except for the fact that it was eaten before the Spanish conquistadors arrived. According to the Encyclopedic Dictionary of Mexican Gastronomy tlacoyos can be found mostly in Mexico city, Veracruz, Morelos, the state of Mexico, Tlaxcala and Puebla.

✔️ Making Ahead, Storing, Freezing and Reheating

✔️ Make Ahead:

To make ahead of time, prepare the masa dough and then wrap it tightly in plastic wrap. Keep the tlacoyo dough refrigerated for 2-3 days. Alternatively, cook the tlacoyos and store them, without the toppings, in an airtight container in the fridge for 4-5 days. Reheat before serving.

✔️ Storing

Store cooked tlacoyos without the toppings in an airtight container in the fridge for 4-5 days. 

✔️ Freezing

Tlacoyos freeze well! Store the cooked tlacoyos without the toppings in a freezer-safe container for 2-3 months.

✔️ Reheating

Leftover tlacoyos can be warm up in a comal, griddle or skillet for a couple of minutes, flipping them as needed. You can also warm them up in the microwave, wrapped in a dump paper towel or in a preheated oven.
Frozen tlacoyos should be thawed out in the fridge overnight.

Mexican Tlacoyos

5 from 5 reviews

Kathy McDaniel

Tlacoyos are thick corn masa tortillas filed with creamy refried beans and cheese and pan-fried until crisp-tender. This popular Mexican street food is then garnished with an array of toppings like red salsa, cheese, guacamole and nopales salad. Vegetarian, Gluten free, low-fat with easy vegan option.

Print Pin

Prep 45 minutes mins

Cook 15 minutes mins

Total 1 hour hr

Makes 6 tlacoyos

Ingredients 

1x2x3x

For the Refried Black Beans

• ▢ 2 tbsp lard, or 1 tablespoon bacon drippings or 1 tablespoon olive oil, 1 tablespoons vegetable oil
• ▢ 2 tbsp minced onions
• ▢ 1 garlic clove, minced
• ▢ 1 (15-ounces) can of black beans with their liquid
• ▢ Salt and ground black pepper, to taste

For the Tlacoyos

• ▢ 1½ cups masa harina
• ▢ ½ tsp salt
• ▢ 1½ cups hot water, (but not boiling)
• ▢ 2-3 tbsp mild cooking oil such as vegetable oil for pan frying, plus more if needed
• ▢ 1 cup shredded Monterey Jack cheese

Topping Ideas (Optional)

• ▢ Sauces: Red Salsa, pico de gallo, guacamole, sour cream
• ▢ Cheese: Crumbled queso fresco, crumbled cotija cheese, shredded Monterrey Jack or cheddar cheese
• ▢ Veggies: Sliced radishes, sliced avocado pickled red onions, sliced jalapeños, shredded lettuce

Instructions 

To Make the Refried Beans:

1. Drain the beans reserving the liquid in a glass measuring cup.
2. In a large skillet heat the oil over medium heat. Add the onions and garlic and sauté, stirring constantly for 1-2 minutes or until aromatic but not brown.
3. Lower the heat to medium-low and add the beans and half of the reserved bean liquid. Cook, lightly mashing the beans with the back of a wooden spoon or a potato masher, and stirring often, for about 5 minutes or until most of the liquid has evaporated. The beans should be a bit thick but not dry. Add some of the additional bean liquid (broth or water) if needed.
4. Stir, scraping the bottom of the skillet until you achieve a fairly creamy consistency. Season with salt and ground black pepper to taste.
5. Cool the beans before stuffing the tlacoyos.

To Make the Dough:

1. In a large bowl, whisk together the masa harina and salt. Slowly, pour the water a little bit at the time until well combined.
2. Using your hands, knead the dough for about 2 minutes or until a cohesive and smooth dough forms. If the mixture is too dry, add additional water in small amounts until the dough holds together and is smooth. If the dough is too wet, add additional masa harina.
3. Keep the dough in the bowl covered with a clean kitchen towel or plastic wrap. Let the dough rest for 15 minutes.

To Form the Tlacoyos:

1. Keep a shallow bowl filled with water next to you, in case you need to wet your hands while working with the masa.
2. Divide the dough into 6 equal pieces, and with the palms of your hands, roll each piece of dough into a ball. If the dough sticks to your hands, the dough may be too wet. Add additional masa as needed until the dough comes together nicely.
3. Gently flatten the dough to form a flat disk (about 1/4 inch thick).
4. Spoon about 2 tablespoons of refried black beans in the center of the disk and top it with about 2 tablespoons of shredded cheese. Fold both sides of the disk in, toward center, enclosing the filling. Pinch the seams close.
5. Roll the dough with your hands to form a football shape with two pointy sides. Gently press to flatten it (about 1/4 inch thick). Put the tlacoyo on a plate and continue with the remaining masa.

Cook:

1. Line a rimmed baking sheet with paper towels. Set aside.
2. Heat a large skillet (a cast iron skillet works well), a griddle or a comal over medium-high heat. Once hot, lower the heat to medium. Add 1 tablespoon of oil and swirl the pan to coat the bottom.
3. Working in batches, place the tlacoyos on the hot skillet and cook for about 2-3 minutes or until the sides begin to brown. Exact times will vary depending on the thickness of each tlacoyo. Flip and cook for 2-3 minutes or until golden brown and crispy. Flip again and cook for about a minute or until golden brown and crispy.
4. Remove from the pan, and place the tlacoyos over the paper towel lined baking sheet. Keep warm. Continue cooking the remaining tlacoyos.

Assemble and Serve:

1. Serve the tlacoyos warm with your desired toppings.

Notes

• Dry refried beans? If you need additional liquid for the beans, you can use vegetable broth or water.
• Dough problems? If the dough looks dry, add additional water one tablespoon at a time and knead until well incorporated. If it’s too wet and sticky, add more masa harina.
• It is hot, hot, hot: When pan frying the tlacoyos, if the dough is getting too brown, too quickly, lower the heat.
• Easy like play dough: If you are having trouble shaping the tlacoyos, use a tortilla press. Make 2 tortillas making sure the dough is thicker than a regular corn tortilla. Spread the beans in the middle of one tortilla, slap the second tortilla on top and seal the edges. Done!
• Switch it up: Use blue corn masa harina for a fun twist.
• Easy Vegan: Make these vegetarian tlacoyos vegan by replacing the cheese for vegan cheese. Done!
• Not thick cakes: Tlacoyos should be on the thin side in order for it to cook thoroughly.

Nutrition

Serving: 3 g, Calories: 106 kcal, Carbohydrates: 22 g, Protein: 3 g, Fat: 1 g, Saturated Fat: 0.2 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 0.3 g, Sodium: 199 mg, Potassium: 85 mg, Fiber: 2 g, Sugar: 0.02 g, Vitamin A: 308 IU, Vitamin C: 2 mg, Calcium: 52 mg, Iron: 2 mg

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