Entree: Mexico – Tlaxcala, Central Mexico – Tlatlapas

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 15 min

Total 55 min

Ingredients

- 2 cups (340 g) cooked frijol bayo or pinto beans, drained and mashed
- 1/2 cup (60 g) masa harina (corn flour for tortillas)
- 1 large egg, approx. 50 g (optional binder)
- 1/2 small white onion, finely chopped, about 1/2 cup (80 g)
- 2 cloves garlic, minced (6 g)
- 2 tbsp (8 g) fresh epazote, finely chopped
- 2 tbsp (8 g) fresh cilantro, finely chopped
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (1.5 g) ground cumin
- 1 tsp (6 g) kosher salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lard or vegetable oil, plus extra for cooking
- 2 medium nopales (cactus pads), cleaned and sliced, approx. 12 oz (340 g) total
- 1 cup (150 g) fresh corn kernels (from 2 ears) or thawed frozen corn
- 1/2 cup (60 g) crumbled queso fresco or panela
- 8 small corn tortillas (6-inch), warmed
- For roasted tomato salsa:
  - 2 medium Roma tomatoes, roasted, about 200 g
  - 1/4 cup (40 g) white onion, chopped
  - 1 jalapeno, roasted and seeded (or to taste)
  - 1/2 tsp (3 g) salt
  - 1 tbsp (15 ml) lime juice
- Lime wedges for serving

Instructions

Short Description:
Tlatlapas are pan-fried bean patties made with local Tlaxcala beans and bright regional herbs, served with charred nopales, roasted corn, warm corn tortillas, crumbled cheese, and a simple roasted tomato salsa for a complete main-course meal.

Regional Notes:
This Tlaxcala version centers on local frijol bayo (light-brown beans) seasoned with fresh epazote and other regional herbs like cilantro and Mexican oregano, giving a distinctive aromatic profile different from more generic bean fritters elsewhere in Mexico. Cooking in lard and pairing with nopales and fresh corn reflects central-Mexico pantry staples and Tlaxcalan home-cooking textures.

1. Make the roasted tomato salsa: roast the tomatoes and jalapeno directly on a hot comal or under a broiler until charred and softened, about 8-10 minutes, turning once. Transfer to a blender with the chopped onion, salt, and lime juice; pulse to a coarse salsa. Taste and adjust salt. Set aside.
2. Prepare the nopales and corn: heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat. Add the sliced nopales and cook 6-8 minutes until their edges brown and their slime reduces, stirring occasionally. Push nopales to one side, add corn kernels to the skillet, and cook 3-4 minutes until corn is slightly charred. Season with a pinch of salt and remove from heat; keep warm.
3. Make the tlatlapa mixture: in a large bowl combine the mashed beans, masa harina, chopped onion, minced garlic, epazote, cilantro, dried oregano, cumin, salt, and pepper. Add the egg if using. Stir until the mixture holds together when pressed; if too wet add up to 1 tbsp (8 g) more masa harina. Let rest 5 minutes for the masa to hydrate.
4. Form patties: divide the mixture into 8 equal portions and shape into flattened patties about 3 inches (7–8 cm) across and 1/2 inch (1.5 cm) thick. Dust lightly with masa harina if sticky.
5. Cook patties: heat 1 tbsp (15 ml) lard or oil in a large nonstick or cast-iron skillet over medium heat. Fry the patties in batches, 3-4 minutes per side, until a golden crust forms and they are heated through. Add more fat between batches as needed. Transfer cooked patties to a warm plate and keep covered.
6. Warm tortillas: briefly warm tortillas on the comal or in a skillet until pliable, stacking them and wrapping in a clean towel to keep warm.
7. Plate and serve: arrange two tlatlapa patties per person on warm plates, spoon the charred nopales and corn alongside, sprinkle with crumbled queso fresco, and add a spoonful of roasted tomato salsa. Serve with warm corn tortillas and lime wedges for squeezing over.