Traditional Mexican Tlacoyos (Printable Version)
Hearty Mexican corn cakes filled with refried black beans and cheese, cooked until crispy and golden.
# Ingredients Required:
→ Refried Black Beans
01 -
30 ml lard or 15 ml bacon drippings or 15 ml olive oil or 15 ml vegetable oil
02 -
30 ml minced onions
03 -
1 garlic clove, minced
04 -
425 g canned black beans with liquid
05 -
Salt and ground black pepper, to taste
→ Tlacoyos
06 -
180 g masa harina
07 -
2.5 ml salt
08 -
360 ml hot water (not boiling)
09 -
30-45 ml mild cooking oil (vegetable oil), plus more if needed for frying
10 -
120 g shredded Monterey Jack cheese
→ Optional Toppings
11 -
Red salsa, pico de gallo, guacamole, sour cream
12 -
Crumbled queso fresco, crumbled cotija cheese, shredded Monterey Jack or cheddar cheese
13 -
Sliced radishes, sliced avocado, pickled red onions, sliced jalapeños, shredded lettuce
# Guide to Cooking:
01 -
Drain black beans, reserving the liquid in a measuring cup. Heat the selected fat in a large skillet over medium. Add onions and garlic, sauté for 1-2 minutes until fragrant without browning. Reduce heat to medium-low, add beans and half the reserved liquid. Cook while mashing beans gently until most liquid evaporates and beans are creamy but not dry, about 5 minutes. Add more liquid if necessary. Season with salt and pepper. Cool before use.
02 -
In a large bowl, combine masa harina and salt. Gradually add hot water while mixing until a cohesive dough forms. Knead for 2 minutes until smooth. Adjust with small amounts of water or masa harina for consistency. Cover with a towel or plastic wrap and let rest for 15 minutes.
03 -
Keep a bowl of water nearby to moisten hands. Divide dough into six equal portions and roll each into a ball. Flatten each ball into a disk about 6 mm thick. Add 2 tablespoons refried beans and 2 tablespoons shredded cheese in the center. Fold edges inward to enclose filling, pinch to seal. Shape each into an oval resembling a football. Flatten gently to 6 mm thickness. Place finished tlacoyos on a plate and repeat with remaining dough.
04 -
Heat a large skillet or griddle over medium-high heat until hot, then reduce to medium. Add 15 ml oil and swirl to coat. Cook tlacoyos in batches for 2-3 minutes per side until golden brown and crispy, flipping twice. Transfer cooked pieces to a paper towel-lined baking sheet to drain and keep warm. Use more oil if needed for subsequent batches.
05 -
Serve tlacoyos warm topped with preferred sauces, cheeses, and vegetables.
# Extra Suggestions:
01 -
Ensure dough is neither too dry nor too wet for easy shaping; adjust water or masa harina accordingly.