Entree: Mexico – Hidalgo – Tlacoyos (Stuffed Masa Cakes)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 25 min

Additional 10 min

Total 1 hr 5 min

Ingredients

- 3 cups (360 g) masa harina (for tortillas)
- 2 to 2 1/4 cups (480–540 ml) warm water
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 ml) lard or vegetable oil
- 2 cups (480 g) refried pinto beans, warm (or use the habas filling below)
- 2 cups (300 g) cooked fava beans (habas), peeled and mashed (alternative filling)
- 8 oz (225 g) queso fresco, crumbled
- 2 medium nopales (approx. 10 oz / 280 g), cleaned and sliced (nopales)
- 1 small white onion, thinly sliced (about 150 g)
- 2 Roma tomatoes (about 8 oz / 225 g), divided (one for nopales salad, one for salsa)
- 2 serrano chiles (or 2 jalapenos), stemmed
- 2 garlic cloves
- 1 tbsp (15 ml) vegetable oil for cooking nopales
- 8 oz (225 g) Mexican chorizo, casing removed (optional; cooked and crumbled)
- 1/2 cup (120 ml) Mexican crema or sour cream
- 1/4 cup (15 g) chopped cilantro
- 1 tbsp (3 g) chopped epazote (optional, for habas filling)
- 1 lime, cut into wedges
- 1 tbsp (15 ml) neutral oil or additional lard for the griddle
- Freshly ground black pepper to taste

Instructions

Short Description:
Oval masa cakes stuffed with savory beans or habas (fava beans), griddled until crisp and finished with nopales (cactus paddles), fresh salsa, queso fresco, crema, and optional chorizo for extra protein — a hearty Hidalgo main course.

Regional Notes:
This Hidalgo variation emphasizes oval-shaped tlacoyos filled with mashed habas (fava beans) or refried pinto beans, rather than the rounder versions found elsewhere. Toppings commonly include cooked nopales and a simple red salsa; queso fresco and crema finish them in the local style.

1. Prepare fillings: if using habas, heat 1 tbsp vegetable oil in a skillet over medium heat, add half the sliced onion and sauté until translucent, add cooked fava beans and epazote (if using) and mash lightly with a fork or potato masher; season with 1/2 tsp salt and pepper and keep warm. If using refried beans, warm them in a small pot and adjust seasoning.
2. Make the masa dough: in a bowl combine masa harina and 1 tsp salt. Add lard or oil, then pour 2 cups (480 ml) warm water gradually, mixing with your hand until a soft, pliable dough forms; if dough is dry, add up to 1/4 cup (60 ml) more water. Dough should not stick to your fingers. Let rest covered 10 minutes.
3. Shape tlacoyos: divide dough into 8 equal balls (about 2.5 oz / 70 g each). Flatten each ball into an oval about 4–5 inches (10–12 cm) long and 1/4 inch (6 mm) thick. Place 1 to 2 tbsp filling (beans or mashed habas) along the center, fold edges over to enclose, and gently reshape into a smooth oval, slightly flattened (seal seams well).
4. Preheat a griddle or heavy skillet (comal) over medium-high and brush with 1 tbsp (15 ml) neutral oil or lard. Cook tlacoyos 3–4 minutes per side, pressing lightly with a spatula, until golden brown spots appear and they are cooked through. Transfer to a tray and keep warm wrapped in a clean towel.
5. Cook nopales salad: in a pot of boiling water, blanch sliced nopales 3–5 minutes to remove slime, drain and rinse. Heat 1 tbsp (15 ml) oil in a skillet, sauté remaining sliced onion until soft, add one chopped Roma tomato and the drained nopales, cook 3–4 minutes, season with salt, pepper, and a squeeze of lime; stir in chopped cilantro and set aside.
6. Make quick salsa roja: roast the remaining Roma tomato, serranos, and garlic in a hot pan or under a broiler until charred; transfer to a blender with a pinch of salt and 1–2 tbsp water and pulse until a coarse salsa forms. Taste and adjust salt.
7. Optional chorizo: if using, cook chorizo in a skillet over medium heat, breaking it up, until fully browned and most fat rendered, 6–8 minutes; drain excess fat on paper towel.
8. Assemble and serve: place 2 tlacoyos per person on plates. Top each with a spoonful of nopales salad, crumbled queso fresco, a drizzle of crema, a spoonful of salsa roja, and scattered raw sliced onion and cilantro. Add crumbled chorizo to some or all for extra protein. Serve with lime wedges on the side.
9. Leftovers: tlacoyos keep covered in the refrigerator 1–2 days; reheat on a griddle until warmed and crisp.