Authentic Homemade Tlacoyos Recipe

Ingredients

  • 2 cups of dried black beans
  • 1 onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 teaspoon of salt
  • 1 tablespoon of vegetable oil
  • 2 cups of masa harina (corn flour)
  • 1 cup of water
  • 1 cup of queso fresco or feta cheese, crumbled
  • ½ cup of salsa verde
  • ½ cup of salsa roja
  • 1 bunch of fresh cilantro, chopped

Steps and instructions

  1. Soak the black beans overnight in a large bowl filled with water.
  2. Drain the beans the next day and place them in a large pot with the chopped onion, minced garlic, salt, and enough water to cover. Bring to a boil.
  3. Reduce the heat to low and let it simmer until the beans are tender and the water has mostly evaporated, about 2 hours.
  4. While the beans are simmering, prepare the dough by mixing the masa harina with water and a pinch of salt. The mixture should be moist but not sticky.
  5. Divide the dough into 12 equal portions and roll each into a ball. Flatten each ball into a disc about 1/2 inch thick.
  6. Once the beans are cooked, puree them in a blender or food processor until smooth.
  7. Heat the vegetable oil in a large frying pan over medium heat. Spoon a tablespoon of the bean puree onto the center of each dough disc and fold it over to form a half-moon shape, sealing the edges tightly.
  8. Fry the tlacoyos in the hot oil for about 3 minutes on each side, or until they are golden brown and crispy.
  9. Drain on paper towels and top with crumbled cheese, salsa verde, salsa roja and chopped cilantro before serving.

Tools for making

Recipe variations

  • Use pinto beans or kidney beans instead of black beans for a different flavor.
  • Add cooked and seasoned ground meat (such as beef or chorizo) to the bean filling for a meaty option.
  • Replace the masa harina with whole wheat flour or a gluten-free flour blend for a different crust.
  • Add diced jalapenos or chopped green chilies to the bean filling for a spicy kick.
  • Include cooked and shredded chicken or pork in the filling for a protein-packed variation.
  • Top the tlacoyos with guacamole or sour cream in addition to the other toppings.
  • Experiment with different types of cheese, such as cotija or Monterey Jack, for a unique flavor.
  • Add chopped vegetables like bell peppers or tomatoes to the bean filling for added freshness.
  • Create a vegan option by omitting the cheese and using a plant-based protein alternative, such as tempeh or tofu.
  • Try different salsas or hot sauces to customize the flavor profile of the dish.

Recipe overview

Get ready to create a traditional and delectable Mexican dish - Tlacoyos! This recipe requires some preparation, but the end result is worth every minute. Tlacoyos are essentially masa (corn dough) turnovers filled with a savory black bean paste, fried until golden brown, and topped with fresh cheese, salsa verde, and salsa roja. They are a fantastic combination of textures and flavors - crispy on the outside, soft and creamy on the inside, with the tanginess of the salsa and the freshness of the cilantro. This dish is a great option for a snack, appetizer, or even a light meal. It's also a versatile recipe, as you can experiment with different fillings and toppings based on your preference. Happy cooking!

Common questions

  1. Can I use canned black beans instead of dried beans? Yes, you can use canned black beans as a quicker alternative. Simply drain and rinse the canned beans before using them in the recipe.
  2. Can I use a different type of cheese? Yes, feel free to use any type of cheese that melts well or has a crumbly texture. Queso fresco and feta are traditional options, but you can experiment with other cheeses according to your preference.
  3. Can I make the dough in advance? It is recommended to prepare the dough just before shaping and cooking the tlacoyos for best results. However, you can refrigerate the dough for a few hours if needed, but make sure to cover it tightly to prevent it from drying out.
  4. Can I freeze the cooked tlacoyos? Yes, you can freeze the cooked tlacoyos. Allow them to cool completely, then place them in an airtight container or freezer bag. To reheat, simply thaw in the refrigerator overnight and reheat in a hot pan or oven until warmed through.
  5. Can I adjust the spiciness of the salsa? Absolutely! If you prefer milder salsa, you can reduce the amount of chili peppers or use mild varieties. Conversely, if you enjoy spicy flavors, you can add extra peppers or use hotter varieties.

Serving dishes and utensils

  • Blender - Needed to puree the cooked black beans into a smooth consistency.
  • Large pot - Used for boiling the soaked black beans and other ingredients.
  • Large bowl - Used for soaking the black beans overnight.
  • Frying pan - Used for frying the filled tlacoyos until crispy and golden brown.
  • Paper towels - Used to drain the fried tlacoyos and remove excess oil.
  • Spoon - Used for scooping and spreading the bean puree onto the dough discs.
  • Knife - Used for chopping the onion, garlic, and cilantro.
  • Cutting board - Provides a surface for chopping and preparing ingredients.

Origin stories

Tlacoyos are a traditional street food that have been nourishing the inhabitants of Central Mexico for centuries, long before the arrival of the Spanish. A creation of the indigenous people, this dish has managed to stand the test of time, largely retaining its original form and ingredients. Made from masa (corn dough) and often filled with beans or cheese, Tlacoyos are cooked on a comal, a traditional flat griddle. What makes Tlacoyos truly distinctive is their oval shape, which is said to resemble the small canoes used in the ancient waterways of Xochimilco. Today, you can still find vendors in the bustling streets of Mexico City serving these delicious treats, adorned with a variety of toppings and salsas, staying true to their heritage while satisfying the palates of a new generation.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.