Photo by Sonia Mendez Garcia

Tlacoyos de Frijol (Black Bean Masa Cakes)

Cuisine: Mexican
Prep Time: 35 minutes
Cook Time: 20 minutes
Servings: 6 servings
Tlacoyos are a popular Mexican street food that can be served as a snack or for dinner! A crispy corn masa cake stuffed with black beans and topped with a fresh salsa!

Tlacoyos are a corn masa cake stuffed with beans, cheese, chicharrón and various other ingredients. Tlacoyos are a popular street food served in Mexico and a delicious meatless option for any meal (assuming you skip the chicharrón, of course).

One of my favorite ways to serve these crispy masa cakes is topped with a fresh salsa. I made a simple corn and black bean salsa for this recipe. A salsa prepared with nopalitos (cactus pads) is also a very popular way to serve them during Lent. Prepare them ahead of time and you can have a quick snack or meal ready in no time!


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  1. In a large bowl, combine all of the ingredients for the salsa. Stir well to combine. Taste for salt and set aside.
  2. In a bowl, combine the masa harina and salt. Mix the oil in with the hot water. Gradually mix the wet ingredients into the dry ingredients until masa dough forms. It should be slightly tacky, but not sticky. Roll masa into a log form and cut it with a knife into 12 equal portions.
  3. Slice and divide masa dough into 12 equal balls. Roll and flatten slightly. Place on wax paper-lined plate. Cover with plastic and set aside.
  4. Preheat a large comal or griddle to medium heat for 5 to 6 minutes. Using the palms of your hands, take one masa ball and flatten into a 2-3/4 inch disk. Add 1 full tablespoon of black beans to the center. Fold together like a taco to seal.
  5. Gently start to roll and flatten in your hands, seam side down. Do not squeeze or push too hard or the beans will come out. You want to shape and flatten to resemble a long, flat torpedo or football. Place flattened tlacoyos on hot surface. Cook for 3 minutes per side or until you get some browning. Drizzle a little oil over tlacoyos; they will begin to crisp and fry. Turn as needed. Serve right away. Garnish with salsa.

Chef Notes

Prepare tlacoyos ahead of time and cook on a dry hot comal or griddle with no oil. When you are ready to serve, fry them in some shallow oil until crispy!

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