Tlacoyos (Griddled Masa Cakes Stuffed with Refried Black Beans)
Why this recipe works
- Classic griddled finish: Cooking the filled masa cakes on a hot pan gives them browned spots and set edges without deep-frying.
- Soft centre, crisp surface: The tender masa and creamy bean filling contrast with lightly crisp edges, shredded lettuce and crumbly queso fresco.
- Bright toppings: Salsa verde and sour cream cut through the richness of the beans and masa, keeping each bite fresh.
- Easy to reheat: The cooked, untopped tlacoyos store well and can be warmed in a dry pan before adding the fresh toppings.
Get the most out of this recipe
Ingredient notes
- Use masa harina: Masa harina is essential for the right flavour and structure; ordinary cornflour will not behave the same way.
- Hydrate the dough fully: Resting the masa after kneading helps it become smooth and pliable, making the cakes easier to fill and seal.
- Watch for cracking: If the dough cracks while shaping, work in a little more water and let it rest briefly before continuing.
Texture tips
- Use steady medium heat: A cast-iron pan gives good browning, but the heat should be moderate so the tlacoyos cook through before the outside darkens too much.
- Top just before serving: Add lettuce, salsa, cheese and sour cream at the table or just before eating so the griddled surface stays defined.
Make-ahead tips
- Store without toppings: Keep cooked tlacoyos plain in the fridge or freezer, then add the fresh toppings after reheating.
- Reheat in a dry pan: Warm them gently in a frying pan until piping hot throughout, which helps revive the surface better than microwaving.
- Freeze after cooling: Cool the cooked tlacoyos completely, freeze in a sealed container, then defrost overnight in the fridge before reheating.
Authenticity notes
- Mexican antojito style: Tlacoyos belong to the broad family of Mexican masa snacks, typically griddled and served with salsa, cheese and fresh garnishes.
- Flexible fillings and toppings: Refried black beans are a practical filling here, while the toppings can vary by preference, from different salsas to crisper lettuces.
Equipment you'll need
Ingredients
Instructions
- Put the masa harina and fine sea salt in a mixing bowl. Pour in the warm water and mix, then knead for 2 to 3 minutes until smooth and pliable. Cover and rest for 10 minutes so the dough hydrates.
- Divide the dough into 6 equal balls. Flatten one ball into a thick oval in your palm, then make a shallow well in the centre. Spoon in a little refried beans, pinch the dough closed around the filling, then gently reshape into an oval about 1 cm thick; repeat with the remaining dough and beans.
- Heat a cast-iron frying pan over medium heat and brush lightly with sunflower oil. Cook the tlacoyos for 4 to 5 minutes per side until lightly browned with a few darker spots and the edges look set. If they colour too quickly, lower the heat so they cook through without burning.
- While the tlacoyos cook, finely shred the romaine lettuce. Serve the tlacoyos warm, topped with lettuce, salsa verde, crumbled queso fresco and a spoonful of sour cream.
Recipe notes
Tips
- If the dough cracks when shaping, knead in a splash more water and rest it for a couple of minutes before continuing.
- Keep cooked tlacoyos warm on a low heat while you finish the batch, brushing the pan with a little more sunflower oil only if they start to stick.
- If serving to anyone who is pregnant, elderly, or immunocompromised, use pasteurised sour cream and ensure the tlacoyos are cooked until piping hot throughout.
Substitutions
- Replace salsa verde with salsa for a different heat level and flavour.
- Replace romaine lettuce with iceberg lettuce for extra crunch.
- Replace sour cream with greek yogurt for a lighter topping.
Storage
- Refrigerate up to 2 days
- Store cooked tlacoyos (without toppings) in an airtight container. Reheat in a dry frying pan over medium-low heat for 2 to 3 minutes per side until piping hot; add lettuce, salsa verde, queso fresco and sour cream just before serving. Freeze cooled tlacoyos in a sealed container and defrost overnight in the fridge before reheating.
Ratings & reviews
Liked this recipe? Share your feedback to support our cooking community.
Tried this recipe?
Choose 1–5 stars. A comment is optional.
Stay inspired
Discover new recipes, seasonal favourites and cooking inspiration every day. Follow JustRecipes on Pinterest and Spillt.
Recipe overview
- Servings: 2 servings
- Total time: 50min (45min active)
- Difficulty: Medium
- Cuisine: Mexican
-
Allergens:
Milk
Plan your meals and get a complete grocery list automatically.
Add to meal plannerEquipment you'll need
Got ingredients left?
Find recipes using ingredients from this recipe or what you already have at home.
Find recipes with these ingredients →
Bruschetta with Tomato and Garlic (Bruschetta al Pomodoro e Aglio)
Toasted bread topped with fresh tomato and garlic
Arancini Siciliani (Stuffed Sicilian Rice Balls with Ragù and Mozzarella)
Fried rice balls stuffed with ragù and mozzarella
Air Fryer Avocado Fries
Crispy air-fried avocado fries with lime yoghurt dip.
Scotch Eggs
Boiled eggs wrapped in pork, breadcrumbed and fried
Coconut Barfi (Indian Coconut Fudge Squares)
Coconut barfi squares made with condensed milk
Crostini con Ricotta e Miele (Ricotta and Honey Breakfast Crostini)
Toasted bread with ricotta, honey, lemon zest and walnuts
Poke Bowl with Pickled Ginger
Salmon poke bowl with sushi rice and pickled ginger.
Dutch Salmon Bowl with Baby Potatoes, Cucumber and Mustard Dressing
Salmon bowl with baby potatoes and mustard yoghurt
Poulet Moutarde (French Mustard Chicken)
Chicken simmered in a Dijon mustard and white wine sauce
Welsh Rarebit on Sourdough
Sourdough topped with ale and mustard cheese sauce, grilled
Risotto al Limone e Gamberi (Lemon and Prawn Risotto)
Creamy lemon risotto with prawns and parmesan
Modern Bibimbap Bowl
Bibimbap bowl with rice, vegetables, fried egg and gochujang
Chicken Tostadas with Refried Beans and Pico de Gallo
Crisp tostadas topped with spiced chicken, beans and pico de gallo
Memelas de Frijoles con Salsa Verde (Oaxacan-Style Masa Rounds)
Pan-cooked masa rounds topped with beans, salsa verde and cheese
Memelas with Black Beans, Queso Fresco and Salsa Verde
Griddled masa memelas topped with black beans and salsa verde
Sopes (Thick Masa Corn Cakes with Beans and Salsa)
Thick masa cakes topped with beans, lettuce, salsa and cotija
Sopes Caseros (Thick Masa Bases with Beans, Chicken and Toppings)
Thick sopes topped with beans, chicken, lettuce and salsa
Gorditas de Azúcar (Sweet Fried Masa Cakes)
Sweet fried masa cakes coated in cinnamon sugar
You might also like
Tarte Flambée with Smoked Salmon and Crème Fraîche
Crisp tarte flambée with smoked salmon, red onion and dill
Turkey Meatball Sub
Turkey meatballs in passata sauce baked in rolls with mozzarella
Barbacoa de Res (Slow-Cooked Beef in Chilli and Lime Broth)
Slow-cooked beef in a chilli and lime broth
Tarka Dal with Crispy Fried Onions
Creamy tarka dal topped with crispy fried onions
Rum Punch
Caribbean rum punch with lime, pineapple and orange juices
Pasta alla Trapanese (Sicilian Tomato and Almond Pesto Pasta)
Sicilian pasta with tomato, almond and basil pesto
Make this recipe easier next time
AdvertisementThese tools help you get better results with less effort.
Misen Carbon Steel Nonstick Frying Pan 12 Inch
- Works on all stovetops
- Naturally nonstick when seasoned
- Requires seasoning and maintenance
Pyrex Glass Mixing Bowls with Lids
- Microwave safe
- BPA-free lids
- Glass is heavier
All-Clad HA1 Hard Anodized Nonstick Fry Pan 12 Inch
- Top-tier build quality
- Excellent heat distribution
- Expensive
KitchenAid Stainless Steel Mixing Bowls
- Non-slip base
- Stainless steel
- Not microwave safe
Enjoy cooking with JustRecipes?
Add JustRecipes as one of your preferred Google sources to discover our recipes more easily across Google Search.
Add JustRecipes to GoogleEvery recipe on JustRecipes follows the same structured editorial process. Learn how recipes are created, validated, translated, illustrated, and continuously improved across the platform. How we create recipes.
