Mexican Tlacoyos (Stuffed Corn Cakes)
Oval-shaped masa cakes stuffed with refried beans or requesón cheese, cooked on a griddle, and topped with salsa, crema, and cheese. Ancient street food at its finest.
Ingredients
- 2 cups masa harina (blue or yellow)
- 1.5 cups warm water
- 1/2 teaspoon salt
- 1 cup refried beans (or ricotta as a substitute for requesón)
- 1/2 cup queso fresco, crumbled
- 1/2 cup salsa verde
- 1/4 cup Mexican crema or sour cream
- 1/4 cup white onion, finely diced
- Fresh cilantro
- Oil or lard for cooking
Instructions
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1
Mix masa harina, salt, and warm water until a smooth, pliable dough forms (it shouldn’t crack at the edges when pressed). Let rest 5 minutes.
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2
Divide into 8 portions. Roll each into a ball, then flatten into an oval disc about 1/4 inch thick. Place a tablespoon of refried beans (or requesón) in the center. Fold the dough edges up over the filling and seal, reshaping into an oval. Flatten slightly to about 1/2 inch thick.
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3
Heat a comal, griddle, or skillet over medium heat. Lightly oil the surface. Cook tlacoyos for 4-5 minutes per side until golden brown with some charred spots.
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4
Top with salsa verde, crema, crumbled queso fresco, diced onion, and cilantro.
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5
Serve immediately as a snack or light meal.
