Tlacoyos are a staple of Mexican cuisine, particularly in Central Mexico. These oval-shaped, masa-based treats are both a comforting and versatile dish that can be enjoyed as a snack, appetizer, or main course. With roots tracing back to pre-Hispanic times, tlacoyos are more than just a meal—they’re a piece of culinary history.

In this comprehensive guide, you’ll learn how to make authentic tlacoyos from scratch, including the masa dough, the filling, and the toppings. By the end, you’ll have the knowledge and confidence to create this delicious dish that celebrates Mexican heritage.

What Are Tlacoyos?

Tlacoyos are oval-shaped, thick tortillas made from masa harina (corn flour). Unlike tortillas, they are stuffed with savory fillings before being cooked on a griddle or comal. Common fillings include refried beans, cheese, fava beans, or mashed potatoes. Once cooked, they’re typically topped with fresh ingredients like nopales (cactus), salsa, crumbled cheese, and crema.

Ingredients You’ll Need

For the Dough:
2 cups masa harina (corn flour)
1 ½ cups warm water
½ teaspoon salt

For the Fillings:

1 cup refried beans (black beans or pinto beans)
1 cup cooked and mashed fava beans
1 cup queso fresco or cotija cheese (optional)

For the Toppings:

1 cup cooked nopales (cactus paddles), diced
½ cup fresh cilantro, chopped
½ cup diced onion
1 cup salsa verde or roja
½ cup Mexican crema or sour cream
½ cup crumbled queso fresco or cotija cheese

Equipment You’ll Need

A large mixing bowl
A comal or flat griddle
A tortilla press (optional)
Parchment paper or plastic wrap
A spatula

Step-by-Step Instructions

Prepare the Masa Dough

In a large mixing bowl, combine the masa harina and salt.

Gradually add warm water while kneading the dough with your hands until it is smooth and pliable. The dough should feel like playdough—moist but not sticky.

Cover the dough with a damp cloth to prevent it from drying out while you prepare the fillings.

Prepare the Fillings

Refried Beans: If using canned beans, heat them in a skillet with a little oil until warm. Mash them into a smooth paste if needed.

Fava Beans: Cook the fava beans until soft, then mash them with a fork or blend them into a paste.

Cheese: Crumble queso fresco or cotija for a salty, tangy addition.

Shape and Fill the Tlacoyos

Divide the masa dough into small balls, about the size of a golf ball.

Flatten each ball into an oval shape using your hands, a rolling pin, or a tortilla press lined with parchment paper or plastic wrap.

Place a spoonful of your chosen filling in the center of the oval.

Carefully fold the edges of the dough over the filling, sealing it inside. Flatten gently to maintain the oval shape without letting the filling escape.

Cook the Tlacoyos

Heat a comal or flat griddle over medium heat. Do not use oil—tlacoyos are traditionally cooked on a dry surface.

Place the tlacoyos on the hot comal and cook for about 3-4 minutes on each side, or until they develop golden-brown spots and are slightly crispy on the outside.

Keep the cooked tlacoyos warm by placing them in a clean kitchen towel.

Preparing the Toppings

While the tlacoyos are cooking, prepare the toppings:

Nopales: If using fresh cactus paddles, clean and dice them before boiling in salted water for 10 minutes. Drain and set aside.

Salsa: Choose your favorite salsa or make a fresh batch of salsa verde or roja.

Cilantro and Onion: Chop these fresh ingredients for a burst of flavor.

Crema and Cheese: Have these ready to drizzle and sprinkle over the cooked tlacoyos.

Assembling and Serving

Place cooked tlacoyos on a serving platter.

Top each tlacoyo with cooked nopales, a drizzle of salsa, a dollop of crema, and a sprinkle of queso fresco or cotija cheese.

Garnish with chopped cilantro and diced onion for added freshness.

Serve immediately and enjoy your homemade tlacoyos!

Tips for Perfect Tlacoyos

Consistency of the Dough: The dough is key. If it’s too dry, it will crack. Add a little water at a time to achieve the right consistency.

Sealing the Tlacoyos: Ensure the edges are well-sealed to prevent the filling from leaking out during cooking.

Cooking Temperature: Cook on medium heat. High heat may burn the exterior before the interior is fully cooked.

Variations

Protein Additions: Add shredded chicken, pork, or beef to the filling for a heartier option.

Vegan Tlacoyos: Skip the cheese and crema, and use plant-based substitutes if desired.

Sweet Tlacoyos: Experiment with sweet fillings like sweetened black beans or mashed plantains for a dessert twist.

Cultural Significance of Tlacoyos

Tlacoyos are more than a delicious dish—they represent Mexico’s rich culinary heritage. Often sold by street vendors and in bustling markets, they are a symbol of tradition, community, and the ingenuity of indigenous Mexican cooking.

Making tlacoyos at home is a way to connect with this legacy and appreciate the artistry behind simple, wholesome ingredients.

Conclusion

Making tlacoyos at home is a rewarding experience that brings the flavors of Mexico to your kitchen. With their comforting masa base, flavorful fillings, and fresh toppings, tlacoyos are a versatile dish that can be adapted to suit any taste. Whether you’re preparing them for a family dinner, a cultural celebration, or simply to explore a new cuisine, these traditional treats are sure to delight.

So, gather your ingredients, fire up your comal, and enjoy the process of crafting this timeless Mexican dish. ¡Buen provecho!