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Creamy Black Bean Tlacoyos with Fresh Toppings Recipe

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4.3 from 62 reviews

Tlacoyos are traditional Mexican stuffed masa cakes filled with black beans, cooked on a griddle to achieve a crispy exterior and soft interior. Typically topped with fresh salsas, nopales, queso fresco, and avocado, this recipe offers an authentic taste of Mexican street food with simple ingredients and straightforward steps.

  • Total Time: 55 minutes
  • Yield: 6 servings

Ingredients

Dough

  • 2 cups masa harina
  • 1 teaspoon fine salt
  • 1 ½ cups warm water
  • 1 tablespoon vegetable oil (plus more for frying, optional)

Filling

  • 1 (15-ounce) can black beans, undrained

Toppings (Optional)

  • Salsa roja, salsa verde, or pico de gallo
  • Cooked nopales
  • Queso fresco or cotija cheese
  • Diced avocado

Instructions

  1. Prepare the Dough: In a large bowl, combine the masa harina and fine salt. Stir in the warm water until a dough forms.
  2. Knead the Dough: Using your hands, knead the dough for about 3 minutes until it fully comes together and all the water is absorbed, resulting in a smooth, pliable dough.
  3. Divide and Rest: Divide the dough into 6 equal portions and roll each into a ball. Cover them with a clean damp cloth or plastic wrap to keep moist while preparing the filling. Set aside.
  4. Cook Black Beans: Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the undrained black beans and bring to a simmer.
  5. Mash Black Beans: Using a potato masher, mash the black beans until mostly mashed, about 2 minutes. Remove from heat and set aside.
  6. Heat Griddle: Heat a griddle or skillet over medium-high heat until hot.
  7. Flatten Dough Balls: Lay a piece of parchment paper on the bottom half of an open tortilla press, place one dough ball on it, then cover with another piece of parchment paper. Gently close and press to flatten the dough.
  8. Stuff and Shape Tlacoyos: Open the press and place 1 ½ to 2 tablespoons of mashed black beans in the center of the flattened masa. Spread evenly. Fold the right and left sides of the masa toward the center, pressing and pinching to seal, then pinch the top and bottom tips to create a football shape.
  9. Flatten Tlacoyos: Lightly flatten the shaped tlacoyo in your palms until approximately 10 inches long from top to bottom.
  10. Cook Tlacoyos on Skillet: Place the tlacoyo on the hot skillet and cook about 3 minutes on each side until cooked through. Transfer to a plate and cover with a kitchen towel to keep soft. Repeat for all tlacoyos.
  11. Optional Frying: For a crispier texture, heat ¼ cup vegetable oil in a medium skillet over medium-high heat. Once hot, fry each tlacoyo lightly for about 2 minutes per side until toasted.
  12. Serve: Top the tlacoyos with your favorite salsa (roja, verde, or pico de gallo), cooked nopales, shredded lettuce, diced avocado, and queso fresco or cotija cheese as desired.

Notes

  • If you prefer a softer tlacoyo, skip the optional frying step and serve immediately after griddle cooking.
  • Using parchment paper in the tortilla press prevents the dough from sticking and helps achieve an even thickness.
  • Adjust the black bean filling amount according to your taste preference for a fuller or lighter stuffing.
  • Homemade salsa or fresh toppings greatly enhance the flavor and authenticity of the dish.
  • Ensure the griddle or skillet is sufficiently hot before cooking to develop the characteristic crisp exterior without sticking.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/creamy-black-bean-tlacoyos-with-fresh-toppings-recipe/