Tlacoyo Recipe

Pues amigos! Today we’re going to share a favorito back in the streets of Mexico City.


These delicioso snacks are basico y clasico in Mexico. Tlacoyo’s are thick corn dough tortillas in an oval or rhomboid shape, usually filled with beans or fava beans, meat and topped with some queso! A very common dish in the central America, and often sold for breakfast.


Here’s a simple vegetarian recipe to make at home.


Tlacoyos are thick corn dough tortillas in an oval or rhomboid shape, usually filled with beans, pork cracklings, or fava/broad beans. They are served topped with salsa and nopales, cheese, and cilantro.

Serves: 8



  • 1kg of premium white corn dough (masa)
  • 1 piece of plastic to form the tlacoyos
  • 1 cup of mashed black beans
  • 3 tablespoons of vegetable oil or lard
  • 1 cup of green or red salsa.
  • 1 cup Cotija Cheese
  • ½ cup white onion finely chopped
  • ½ cup of nopales
  • 1 bunch of cilantro



  • Knead the 1kg of premium white corn dough (masa) until soft.
  • Divide into 8 pieces and cover with a wet cloth. Head a comal over medium heat.
  • Grab one of the dough pieces and roll between your hands.
  • Place the dough on a sheet of plastic and pat with your hands to form a thick circle.
  • Spread 1 ½ tablespoons of mash beans into the center of the circle.
  • Fold the circle to seal edges – forming a half moon/empanada shape.
  • Hold the Tlacoyo and gently press the ends to form the pointy tips on each side.
  • Plae bac on the plastic and pat with down to flatten the Tlacoyo.
  • Place the Tlacoyo in the hot comal and cook each side for 2-3 minutes.
  • Add oil and shallow fry for 1-2 minutes on each side.
  • Top with nopales salad, salsa of your choice, cotija cheese, chopped onion and cilantro.


Buen provecho!