Appetizer: Mexico – Mexico State (Central Mexico) – Tlacoyos

Serving Size: 4

Approximate Time

Prep 35 min

Cook 10 min

Additional 15 min

Total 1 hr

Ingredients

- 3 cups (360 g) blue corn masa harina
- 1 1/4 cups (300 ml) warm water, plus more as needed
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tsp (6 g) fine salt, plus more to taste
- 1 1/2 cups (360 g) refried beans (homemade or canned), warm
- 6 oz (170 g) queso fresco, crumbled
- 2 medium nopal paddles (approx. 6 oz / 170 g) cleaned and sliced
- 2 tbsp (30 ml) vegetable oil (for cooking nopales and griddle)
- 1 small white onion, thinly sliced (about 1/2 cup / 80 g) for garnish
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 lime, cut into wedges
- For the roasted salsa:
  - 3 Roma tomatoes (about 12 oz / 350 g)
  - 2 serrano chiles (or 1 jalapeno for milder) (about 10-20 g)
  - 1/4 small white onion (about 30 g)
  - 1 clove garlic
  - 1/2 tsp (3 g) salt, or to taste
  - 1 tbsp (15 ml) lime juice (optional)
- Extra oil for the comal/griddle as needed

Instructions

Short Description:
Thick, oval blue-corn masa cakes stuffed with refried beans and cheese, cooked on a hot comal and finished with crumbled fresh cheese, tender nopales (cactus pads), and bright salsa — a classic appetizer from Mexico State.

Regional Notes:
This Mexico State version uses blue corn masa (masa azul) and a typical bean-and-cheese filling; topping with queso fresco, nopales, and a roasted salsa reflects the central-Mexico way tlacoyos are served, distinct from the thinner, uncovered variants found elsewhere.

1. Prepare the salsa: roast the tomatoes, serranos, 1/4 onion, and garlic on a hot comal or skillet, turning until charred and softened, 8–10 minutes. Transfer to a blender, add 1/2 tsp salt and 1 tbsp lime juice if using, and blend to a coarse salsa. Taste and adjust salt. Set aside.
2. Cook the nopales: place sliced nopal in a small pot with water and a pinch of salt and a piece of onion (optional) and bring to a boil; simmer 8–10 minutes to remove sliminess. Drain and rinse. Heat 1 tbsp (15 ml) oil in a skillet over medium-high heat, add drained nopales and a pinch of salt, and sauté 3–4 minutes until lightly charred. Keep warm.
3. Make masa dough: in a large bowl combine the blue corn masa harina and 1 tsp salt. Add the lard or oil and mix until evenly distributed. Gradually add warm water and knead until a soft, pliable dough forms that holds together and is not sticky (about 1–2 minutes). If dough cracks when formed, add 1–2 tbsp (15–30 ml) more water.
4. Portion and fill: divide dough into 8 equal portions (about 2.5 oz / 70 g each). Keep covered with a damp towel. Flatten one portion in your palm to a 3–4 inch (7–10 cm) oval, place about 2 tbsp (30 g) warm refried beans in the center and a sprinkle of queso fresco, fold the edges over to encase filling and seal, then gently press and shape into an oval about 1/2 inch (1.3 cm) thick. Repeat with remaining portions.
5. Cook tlacoyos: heat a comal or large nonstick skillet over medium-high and brush with a little oil. Place tlacoyos seam-side down on the hot surface and cook 3–4 minutes per side, pressing gently with a spatula, until golden brown spots appear and they are cooked through (masa should not taste raw).
6. Assemble and finish: transfer cooked tlacoyos to a platter. Top each with sautéed nopales, a sprinkle of crumbled queso fresco, a few slices of raw onion, chopped cilantro, and a spoonful of roasted salsa. Serve immediately with lime wedges on the side.
7. To serve suggestions: offer extra salsa and hot sauce at the table. Leftover tlacoyos reheat briefly on a hot skillet; avoid microwaving to keep the exterior texture.