Tlacoyos
Thick, oval corn cakes filled with seasoned beans and cheese, then pan-fried until crispy. Topped with lettuce, crema, salsa, and queso fresco for an authentic Mexican street food.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 16g
Ingredients
- 2 cups masa harina
- 1.5 cups warm water
- ½ teaspoon salt
- 1.5 cups cooked pinto beans, mashed
- ¾ cup oaxaca cheese or mozzarella, shredded
- 1 pinch salt and pepper
- ½ cup vegetable oil for frying
- 1 cup shredded lettuce
- ½ cup Mexican crema or sour cream
- ¾ cup salsa verde or rojo
- ½ cup crumbled queso fresco
Instructions
- 1
Mix masa harina, warm water, and salt in a bowl until a soft dough forms. Let rest 5 minutes.
- 2
Combine mashed beans, shredded cheese, salt, and pepper in a small bowl.
- 3
Wet your hands and take a golf ball-sized portion of dough. Flatten into a 3-inch disc in your palm.
- 4
Place 1 tablespoon of filling in the center, then fold edges up and seal, reshaping into an oval disc about 0.5 inch thick.
- 5
Heat oil in a 12-inch skillet over medium-high heat until shimmering.
- 6
Fry tlacoyos 3–4 minutes per side until golden brown and crispy. Work in batches if needed.
- 7
Drain on paper towels.
- 8
Top each tlacoyo with shredded lettuce, a drizzle of crema, salsa, and crumbled queso fresco.
Tools you’ll need
- large mixing bowl
- small mixing bowl
- 12-inch cast iron skillet or nonstick skillet
- spatula
- paper towels
- instant-read thermometer (optional)
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