Oval stuffed masa cakes with beans and cheese
Tlacoyos
Prep Time
20 min
Cook Time
12 min
Total Time
32 min
Servings
3
6 tlacoyos
Difficulty
Easy
Cost
Budget
$
Tlacoyos
Oval stuffed masa cakes with beans and cheese
★4.6(25)
Football-shaped blue or white corn masa cakes stuffed with a layer of refried beans, griddled until crispy, and topped with nopales, salsa, and crumbled cheese. A pre-Hispanic treasure.
20m
Prep Time
12m
Cook Time
32m
Total Time
3
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Tlacoyos date back to the Aztecs and remain one of Mexico's most cherished street foods. The oval shape and hidden bean filling make them distinctive among the many masa-based antojitos.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 2 cups blue or white masa harina
- 1½ cups warm water
- ¾ cup refried black beans
- ½ cup crumbled queso fresco
- ¼ cup prepared nopales (cactus), diced
- Salsa verde for topping
Instructions
- 1
Mix masa harina with warm water and salt to form a smooth dough. Divide into 6 portions.
- 2
Flatten each portion into an oval shape, place a spoonful of beans in the center.
- 3
Fold the masa around the beans and reshape into a thick oval, about ½ inch thick.
- 4
Cook on a dry comal or griddle over medium heat for 4-5 minutes per side until golden with charred spots.
- 5
Top with nopales, queso fresco, salsa verde, and a drizzle of crema.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering
Substitutions
Blue corn masaWhite or yellow masa harina
Works the same with slightly different flavor
NopalesSautéed zucchini
Similar tender vegetable topping
Tips & Storage
Pro Tips
Keep the masa moist with a damp towel while working to prevent cracking.
Press the tlacoyos firmly to seal so the filling doesn't leak while cooking.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Reheat in a 350°F oven for 15-20 minutes until warmed through, or microwave individual portions for 2-3 minutes. Add a splash of broth or water to prevent drying. Stovetop reheating over medium-low heat is also effective.
Nutrition Facts
Per serving (10mg) · 3 servings
Calories270
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein9g
Carbohydrates6g
Fat42g
Fiber400mg
Sugar5g
Sodium1g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What are nopales?
- Edible cactus paddles with a slightly tart, green bean-like flavor, sold fresh or jarred.
- Can I use regular masa?
- Yes, white masa harina works perfectly if blue corn is unavailable.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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