Tlacoyos De Frijol (Black Bean Tlacoyos)
Make these Tlacoyos and enjoy all of the classic Mexican flavors you like! It's like an extra-thick corn tortilla with a filling then topped with salsa or anything you like. So good!
Servings 8 Tlacoyos
Calories 120kcal
Ingredients
Masa Dough
- 1 ½ cup masa harina
- 1 ½ cup hot water
- ½ teaspoon table salt
Nopalitos Salsa
- 15 ounces cooked Nopalitos or 15 oz store bought jar diced into small cubes
- ¼ cup diced white or yellow onion.
- 1 large roma tomato diced into small cubes
- ¼ cup chopped fresh cilantro
- Salt and pepper to taste
Fillings
Toppings
- Cactus Salsa
- Avocado, lettuce, radishes optional
- crumbled queso fresco and Mexican crema optional
Instructions
Make the Masa Dough
- In a large bowl, whisk together the masa harina and salt. Stir in water a little bit at the time to thoroughly combine. Knead dough just until it comes together into a smooth ball, about 2 minutes.
- Keep the dough in the bowl and cover with a towel. Let rest for 15 minutes.
Form The Tlacoyo
- Fill a shallow dish with water to keep handy when working with the masa.
- Make a masa ball (about 60 grams) the size of very large golf ball and with your wet fingertips, press a deep indent into the ball, then work it into a thick tortilla (about ¼ inch-thick).
- Place about 1 to 2 tablespoons of beans into the middle area. Using moist fingers, carefully bring edges of dough together, enclose filling, and press to seal. Roll the ball in your hands until smooth.
- Carefully and very lightly press the Tlacoyo with your hands flipping it side to side, until they form into a football shape. About ¼ inch-thick. If edges crack, smooth them with a wet finger tip. Place Tlacoyo on a plate and set aside.
- Repeat procedure with remaining dough and filling.
Cook The Tlacoyo
- Heat a comal, large cast-iron skillet or griddle over medium-high heat. Once it becomes very hot, lower the heat to medium.
- Cook the Tlacoyos in batches (how many fit in the comal): Cook for one minute then flip them. Cook for 2.5 minutes. Then flip them again and cook for another 1.5 minutes.
- Place them on a plate lined with a kitchen towel and cover with same towel to keep them warm and not dry out.
Make the Nopalitos Salsa
- Mix the nopalitos, onions, tomato, cilantro and season with salt & pepper to taste.
Serve
- Serve the Tlacoyos warm by layering with the nopalitos salsa and the toppings of your choice.
Notes
- Make sure the dough is not dry. If it feels to dry, add one tablespoon of water at the time and knead again.
- The beans have to be on the dry side and cold to prevent them from spilling out when you seal them in the masa.
- The Tlacoyos have to be on the thin side in order for it to cook thoroughly.
- Cook them for 1 minute on the first side, then flip them and cook them for 2.5 minutes. Flip them again and cook for 1.5 minutes. So they’re only flipped 3 times.
- Avoid leaving them on the comal too long as they will get hard and dry.
- Tlacoyos are a healthy dish since they’re not made with fat and don’t need to be fried to cook.
Nutrition
Serving: 1tlacoyo | Calories: 120kcal | Carbohydrates: 25g | Protein: 5g | Fat: 2g | Cholesterol: 25mg | Sodium: 2mg | Potassium: 244mg | Fiber: 3g | Sugar: 1g