Authentic Mexican Tlacoyos Dish

Mexican tlacoyos are a comforting treat packed with refried black beans and melted cheese inside a tender masa dough. They come together quickly enough for a weekend project or a special addition to your meal rotation when you want something filling and full of flavor. This recipe walks you through making the dough, the beans, and cooking them to a crisp golden finish.

I first made these after picking up masa harina on a whim and they instantly became a favorite weekend snack in my house. The kitchen fills with the earthy aroma of toasting masa and onions which always makes me feel like I'm closer to authentic Mexican comfort food.

Ingredients

• Masa harina: for the dough this is the key ingredient that creates the traditional corn flavor and texture. Look for a fresh bag that is finely ground and not clumpy
• Black beans: canned with liquid offer convenience and a creamy body for the filling. Use a good quality brand with tender beans
• Lard or oil: to sauté the onions and garlic and to add richness to the beans. Bacon drippings add a smoky note if you have them
• Onions and garlic: for the aromatic base of refried beans taking time to soften these adds depth
• Shredded Monterey Jack cheese: melts beautifully inside giving creamy pockets of gooey goodness
• Salt: adds necessary flavor balancing the beans and the dough
• Mild cooking oil: for frying choose an oil with a neutral flavor and a good smoke point

Instructions

Build The Refried Beans:

Heat the lard or oil over medium heat in a skillet and gently sauté onions and garlic until fragrant and translucent about 2 minutes. This establishes the aromatic foundation for the beans. Add the drained black beans and reserved liquid and cook on medium low stirring often. Lightly mash the beans as they cook so the texture becomes creamy but still a bit chunky. Adjust with the reserved liquid to keep them moist but thick. Season with salt and pepper and then let the beans cool before using.

Make The Masa Dough:

In a large bowl whisk the masa harina with salt. Slowly add the hot water a little at a time stirring it in. Use your hands to knead the dough until it is smooth cohesive and not sticky if needed sprinkle a little more masa harina or a few drops of water to get the right feel. Cover the dough and let it rest for 15 minutes which helps hydrate the masa for a tender dough.

Form The Tlacoyos:

Divide the dough into six balls keeping a bowl of water nearby to wet your hands and prevent sticking. Flatten each ball into a disk about a quarter inch thick. Spoon two tablespoons of refried beans and shredded cheese in the center. Fold the dough edges toward the center enclosing the filling and pinch tightly to seal. Shape into a football or oval shape then gently flatten to about a quarter inch. Place on a plate ready for cooking.

Cook The Tlacoyos:

Heat a large cast iron skillet or griddle on medium high until hot then reduce to medium. Add a tablespoon of oil and swirl to coat the pan. Cook the tlacoyos in batches for 2 to 3 minutes on each side turning as needed until golden brown and crispy all around. Remove and drain on paper towels then keep warm while you finish cooking.

Assemble And Serve:

Serve the tlacoyos warm with optional toppings such as red salsa pico de gallo guacamole sour cream crumbled queso fresco sliced radishes avocado or pickled onions for fresh contrast.

I love how the combination of warm masa and cheesy beans reminds me of street markets in Mexico where tlacoyos are a beloved comfort food. The process of folding the dough around the filling always feels rewarding when they turn out golden and crispy.

Storage Tips

Once cooked allow the tlacoyos to cool completely then store in an airtight container in the refrigerator for up to three days. Reheat in a dry skillet or oven to crisp them back up before serving.

Ingredient Swaps

If masa harina is unavailable you can try cornmeal but the texture will be coarser and less authentic. Black beans can be substituted with pinto for a different but still delicious filling. Use vegetable oil instead of lard for a vegetarian version but lard adds traditional richness.

Serving Ideas

Enjoy tlacoyos with a fresh salad or pickled vegetables for a bright contrast. They also pair beautifully with a simple bowl of caldo de pollo or Mexican tomato soup.

This recipe delivers authentic flavors with simple steps and a rewarding final dish.

Frequently Asked Recipe Questions

→ What is the best type of masa harina to use?

For authentic texture, use finely ground white masa harina made from nixtamalized corn. It ensures pliable dough and a tender final product.

→ Can I substitute the black beans for another filling?

Yes, you can experiment with fillings like mashed pinto beans, cooked chorizo, or sautéed vegetables for varying flavors.

→ How do I prevent the masa dough from drying out?

Keep the dough covered with a damp cloth or plastic wrap and avoid adding too much masa harina; the dough should be smooth and slightly tacky.

→ What kind of oil is best for frying tlacoyos?

A mild vegetable oil or lard works well to achieve a crispy exterior without overpowering the flavor.

→ How do I know when tlacoyos are cooked through?

Cook until both sides turn golden brown and crispy, usually about 2-3 minutes per side, and the dough feels firm but tender.

→ Can I prepare tlacoyos in advance?

Yes, you can make the dough and filling ahead, shaping and cooking them just before serving to maintain freshness.