Tlacoyos
Tlacoyos are a traditional Mexican street food that has roots in pre-Hispanic Mexico. The name for this dish comes from a variation of the Nahuatl word “tlahtlaoyoh.” Tlacoyos come in three different colors, determined by the color of the cornmeal used.
These are not the kind of food that make particularly good leftovers because they tend to harden up as they cool down, and they don’t usually reheat very well, so make a few for dinner or a bunch for a party. Tlacoyos are usually served with prickly pear cactus paddles called “nopales.” Traditionally they are topped with a salsa and nothing else, but we encourage you to get a little creative if the mood strikes.
Prep Time: 20 min.
Cooking Time: 10 min.
Servings: 4
Cooking Method: Stovetop
Category: Quick and Easy, Vegetarian
Cuisine: Mexican
Ingredients:
- 1-1/2 cups masa harina (traditional Mexican corn flour)
- 1/4 teaspoon Kosher Salt
- 1-1/2 cup warm water
- 1 teaspoon Manzanillo Mexican Seasoning
- 1 15-ounce can black beans, or a cup fresh black beans, mashed
Optional toppings
- 1 cup red or green salsa - Try our Roasted Salsa Verde or Roasted Tomato Salsa
- 1/2 cup Cojita Cheese, or a similar Mexican cheese crumbled or grated
- 1/2 cup onion, finely minced
- 1 cup nopales (Nopal cactus pads)
- 1/4 cup fresh cilantro, chopped
Instructions:
- In a medium bowl, mix masa harina and salt with warm water. Mix well to form a smooth dough. Knead for a few minutes until soft. Let rest for 10-15 minutes, covering with a damp towel.
- Place beans in a bowl, add Manzanillo Mexican Seasoning, and mash until smooth.
- Heat griddle to medium heat.
- Divide dough into 8 pieces. Keep a small bowl of water handy while doing this step. Roll pieces into 8 balls. With a press or a rolling pin, place a ball of dough between two sheets of plastic and flatten until about 1/8 of an inch thick, approximately 5-6 inches in diameter.
- Place a heaping Tablespoon of the bean filling in the center of the circle. Fold one side of the circle over, and press sides together. Lightly roll flat the filling, with a rolling pin or your hand. Repeat until you have stuffed all 8 pieces of dough.
- Tlacoyos can be pan fried, or deep fried or grilled. We used a griddle for ours, with no oil. Place the Tlacoyos on the griddle, for 2-3 minutes per side.
- To serve, top with optional toppings, like nopales, onion, salsa, cilantro, and cheese.
