Appetizer: Mexico – Morelos (Central Mexico) – Tlacoyos de Frijol (Bean Tlacoyos)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 15 min

Additional 5 min

Total 1 hr

Ingredients

- 3 cups (360 g) masa harina (dried nixtamalized corn flour)
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 2 tbsp (30 ml) lard or vegetable shortening (or neutral oil)
- 1 tsp (5 g) fine salt
- 2 cups (460 g) cooked pinto or black beans, drained
- 1/2 tsp (2 g) ground cumin
- 1/4 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) vegetable oil or lard for cooking
- 8 oz (225 g) nopales (cactus pads), cleaned and diced
- 2 medium tomatoes, about 10 oz (300 g), diced
- 1/4 cup (40 g) white onion, finely chopped
- 1 serrano pepper, minced (or to taste)
- 1/4 cup (15 g) chopped fresh cilantro
- 2 tbsp (30 ml) fresh lime juice
- 1/2 tsp (3 g) salt for the salad, plus more to taste
- 4 oz (115 g) queso fresco or queso de rancho, crumbled
- 1/4 cup (60 ml) Mexican crema or sour cream (optional)
- Lime wedges, for serving

Instructions

Short Description:
Stuffed oval masa cakes filled with seasoned mashed beans, toasted on a comal and finished with a fresh nopal (cactus) salad and crumbled local cheese. A classic Morelos starter with bright, tangy toppings.

Regional Notes:
This Morelos version highlights a chilled nopal salad topping and local queso fresco (or queso de rancho) rather than only salsas, which gives the tlacoyos a distinctive tangy, vegetal contrast to the warm bean-filled masa. The shape and modest toasting (rather than deep-frying) follow central Mexican street and market traditions.

1. Prepare masa: In a large bowl combine masa harina and 1 tsp salt. Add warm water and 2 tbsp lard (or oil). Mix and knead until a soft, pliable dough forms that holds together and does not crack when pressed (add up to 2 tbsp / 30 ml more water if too dry). Cover with a damp towel to keep from drying.
2. Make bean filling: In a skillet over medium heat, warm 2 cups cooked beans with 1/2 tsp cumin and 1/4 tsp pepper. Mash with a potato masher or fork to a coarse paste (some texture should remain). If dry, add 1–2 tbsp (15–30 ml) hot water. Adjust salt. Keep warm.
3. Cook nopales: Place diced nopales in a saucepan, cover with water, add a pinch of salt, bring to a boil and simmer 8–10 minutes until tender. Drain and rinse under cold water to remove excess slime; drain well.
4. Make nopal salad: In a bowl combine drained nopales, diced tomatoes, chopped onion, minced serrano, cilantro, lime juice and 1/2 tsp salt. Taste and adjust seasoning; chill briefly if possible so flavors meld.
5. Portion dough: Divide masa into 12 equal pieces (about 2 oz / 55 g each). Keep portions covered so they don't dry.
6. Fill tlacoyos: Take one dough ball, flatten into a 4- to 5-inch (10–12 cm) oval disc using your hands or plastic wrap and a tortilla press. Place about 2 tbsp (30 g) of bean filling along the center. Fold edges over and pinch to seal, shaping into a thick oval (about 5–6 inches / 12–15 cm). Gently press to flatten slightly so the filling fills the center but edge is sealed. Repeat with remaining dough and filling.
7. Cook tlacoyos: Heat a large cast-iron skillet or comal over medium-high. Lightly oil the surface with about 2 tbsp (30 ml) vegetable oil or smear a little lard. Place tlacoyos seam-side down and cook 3–4 minutes per side until golden and slightly crisp, pressing gently once to ensure even contact. Reduce heat to medium and cover the skillet for 1–2 minutes to ensure beans are heated through. Do in batches if needed.
8. Finish and serve: Arrange hot tlacoyos on a platter. Top each with a spoonful of nopal salad, sprinkle with crumbled queso fresco, and drizzle a little crema if using. Serve with lime wedges and, if desired, a side of salsa verde or roja.
9. Notes: Tlacoyos are best served warm the day they are made. For a more traditional texture, use fresh nixtamal masa if available and a comal for toasting rather than frying.