Entree: Mexico – Tlaxcala, Central Mexico – Tlacoyos (Stuffed Masa Ovals)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Total 1 hr

Ingredients

- 3 cups (330 g) masa harina (corn flour for tortillas)
- 2 1/4 cups (540 ml) warm water, plus extra as needed
- 1 tsp (5 g) salt
- 2 tbsp (30 ml) lard or vegetable oil
- 3 cups (700 g) cooked pinto beans (or black beans), drained
- 1 tbsp (15 ml) lard or vegetable oil for beans
- 1/2 medium white onion, finely chopped (approx. 2.5 oz / 70 g)
- 2 cloves garlic, minced (approx. 6 g)
- 8 oz (225 g) queso fresco or queso panela, crumbled or chopped (for filling and topping)
- 4 medium nopal pads, cleaned and diced, approx. 12 oz (340 g) total
- 1 small tomato, diced (approx. 3 oz / 85 g) — for sautéing with nopales
- 1 tbsp (15 ml) vegetable oil — for sautéing nopales
- 4 Roma (plum) tomatoes, roasted for salsa (approx. 12 oz / 340 g)
- 2 serrano chiles or 2 jalapeños (use serranos for more heat)
- 1/2 cup (15 g) fresh cilantro leaves for salsa and garnish
- 1/4 small white onion, finely chopped for garnish (approx. 1.5 oz / 45 g)
- 1 lime, cut into wedges (for serving)
- Salt and freshly ground black pepper to taste
- Optional: crumbled cotija or extra queso fresco for topping — 4 oz (115 g)

Instructions

Short Description:
Hearty oval masa cakes filled with refried beans and/or queso, griddled until charred and topped with sautéed nopal (cactus), fresh salsas, crumbled queso fresco and onion — a complete Tlaxcalan main course.

Regional Notes:
Tlaxcalan tlacoyos are traditionally thicker, oblong masa cakes filled with frijol or queso and finished with local salsas and nopal; unlike some Oaxacan or Mexico City variations, Tlaxcala favors a bean- or cheese-forward filling and a topping of tender nopales and simple roasted salsas.

1. Prepare the refried beans: heat 1 tbsp (15 ml) lard or oil in a skillet over medium heat. Add 1/2 chopped onion and 1 minced garlic clove; cook until translucent, 3–4 minutes. Add cooked pinto beans and 1/4 cup (60 ml) water; mash with a potato masher or back of a spoon leaving some texture. Cook, stirring, until thick and heated through, 6–8 minutes. Season with salt and pepper. Keep warm.
2. Prepare the masa dough: in a large bowl combine 3 cups (330 g) masa harina and 1 tsp (5 g) salt. Add 2 tbsp (30 ml) lard or oil and rub into the masa. Gradually add 2 1/4 cups (540 ml) warm water and mix until a soft, pliable dough forms (it should not stick to your hand; add a tablespoon of water or masa as needed). Test a golf-ball-sized piece by forming a small tortilla; if it cracks, add a bit more water.
3. Shape and fill the tlacoyos: divide dough into 8 equal portions (about 65–75 g each). With damp hands, flatten one portion into an oval about 1/2 inch (1.2 cm) thick. Place 2–3 tbsp (30–45 g) of warm refried beans or 1–2 tbsp (15–30 g) crumbled queso fresco in the center. Fold the masa over the filling, pinch and seal the edges, then press gently to form a filled oval about 1/4–1/3 inch (6–8 mm) thick. Repeat for remaining portions (you can make half bean-filled and half cheese-filled if desired).
4. Cook the tlacoyos: heat a comal or heavy skillet over medium-high heat and lightly oil or grease it. Cook each tlacoyo 3–5 minutes per side, pressing gently with a spatula, until golden brown spots and light charring appear and the masa is cooked through. Transfer to a warm plate and cover lightly with a towel to keep warm.
5. Clean and cook the nopales: remove any remaining spines from the pads, rinse and dice. Boil diced nopales in salted water for 5–8 minutes to remove slime, then drain. In a skillet heat 1 tbsp (15 ml) vegetable oil, add 1 minced garlic clove and 1 small diced tomato; cook 2 minutes. Add drained nopales, season with salt and pepper, and sauté 3–4 minutes until tender. Finish with a squeeze of lime; keep warm.
6. Make the roasted salsa: roast 4 Roma tomatoes and 2 serranos over a stovetop flame, under a broiler, or on the comal until charred and blistered. Let cool slightly, then blend with 1/2 cup (15 g) cilantro, a pinch of salt, and a little water if needed to reach a saucy consistency. Taste and adjust heat/salt.
7. Assemble and serve: place 2 tlacoyos per person on plates. Spoon a generous portion of sautéed nopales over each tlacoyo, then add roasted salsa to taste. Top with crumbled queso fresco or cotija, chopped raw onion and a sprinkle of cilantro. Serve immediately with lime wedges on the side and extra salsa.
8. Leftover/serving note: Tlacoyos are best eaten fresh from the comal; reheat gently on a skillet if needed. Serve with a small salad or pickled onions for extra brightness if desired.