Appetizer: Mexico – Mexico City, Central Mexico – Tlacoyos (Stuffed Masa Patties)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 12 min

Total 45 min

Ingredients

- 4 cups (480 g) blue corn masa harina (masa azul)
- 2 cups (480 ml) warm water, plus more if needed
- 1 tsp (5 g) fine salt
- 1 tbsp (15 g) lard or vegetable shortening (optional, for tenderness)
- 1 1/2 cups (360 g) refried pinto beans (homemade or canned) — OR substitute 1 cup (150 g) cooked mashed fava beans (habas)
- 8 oz (225 g) queso fresco, crumbled
- 1 cup (150 g) cooked nopales, sliced (about 2 medium paddles cleaned and cooked)
- 1/2 cup (120 ml) salsa verde or salsa roja, room temperature
- 1/2 small white onion, finely chopped (about 1/3 cup / 50 g)
- 1/4 cup (15 g) fresh cilantro, chopped
- 1 tbsp (15 ml) vegetable oil or butter for the griddle
- Lime wedges for serving
- Salt and freshly ground black pepper to taste

Instructions

Short Description:
Thick, oval blue-corn masa patties stuffed with seasoned beans (or fava beans) and cooked on a hot griddle, then finished with crumbled queso fresco, nopales, salsa, and fresh onion and cilantro for a classic Mexico City street-style starter.

Regional Notes:
This Mexico City version uses blue corn masa (masa azul) and is commonly filled with refried beans or habas (fava beans) and topped with queso fresco, nopales (cactus), chopped onion, cilantro, and salsa—toppings that reflect local tastes. The shape is oblong and thicker than many other masa snacks, and the emphasis is on the blue corn flavor and fresh garnishes.

1. Prepare nopales (if starting raw): rinse paddles, remove thorns, dice. Boil in salted water 10–12 minutes until tender, drain, rinse under cold water to remove slime, then sauté briefly with a pinch of salt and 1–2 tbsp of chopped onion until water evaporates; set aside.
2. Prepare the bean filling: warm refried beans in a saucepan over low heat, season with salt and pepper to taste. If using mashed fava beans, mash coarsely and season with a pinch of salt, a squeeze of lime, and a little chopped onion and cilantro.
3. Make the masa dough: in a large bowl, combine masa harina and salt. Rub in lard or shortening if using. Gradually add warm water, mixing with your hand until a soft, pliable dough forms that holds together and does not crack when pressed (it should feel moist but not sticky). Cover with a damp towel to keep it from drying.
4. Portion the dough: divide the dough into 12 equal portions (about the size of a golf ball). Keep portions covered while working.
5. Shape and fill: lightly oil your hands. Flatten a masa ball into an oval about 1/4–3/8 inch (6–10 mm) thick. Place about 1–1 1/2 tbsp of the bean filling in the center, fold the edges over and pinch to seal, then gently press and shape into an oblong patty (about 4–5 inches / 10–12 cm long and 1/3–1/2 inch thick). Smooth seams so filling is enclosed. Repeat with remaining dough and filling.
6. Cook on a griddle: heat a comal or heavy skillet over medium-high heat and brush with 1 tbsp oil or butter. Cook tlacoyos in batches, 3–4 minutes per side, until browned and cooked through with some blistering spots. Press gently with a spatula once or twice during cooking to ensure even contact.
7. Assemble and serve: place cooked tlacoyos on a platter. Top each with a spoonful of cooked nopales, crumbled queso fresco, a little chopped onion and cilantro, and a drizzle of salsa. Serve hot with lime wedges on the side.
8. Serving suggestion: serve 2 tlacoyos per person as an appetizer. Leftover tlacoyos keep refrigerated for 1–2 days; reheat on a griddle to restore texture.