Authentic Mexican Tlacoyos

Tlacoyos are a delicious traditional Mexican street food made from corn masa and filled with seasoned beans, then shaped into rustic oval cakes and cooked on a hot griddle. They are typically topped with creamy cheese, fresh salsa, onions, and herbs, creating a wonderful combination of crispy edges, tender masa, and savory filling. Simple, hearty, and packed with authentic flavor, homemade tlacoyos make a fantastic breakfast, snack, or light meal.

Tlacoyos are the kind of food that instantly make a meal feel comforting and homemade. In our family, they have become a favorite for relaxed weekend breakfasts when we have a little more time to cook together.

My husband loves watching the tlacoyos puff and develop those beautiful golden spots on the griddle. His favorite part is piling them high with salsa, cheese, and a generous spoonful of toppings. I love how everyone can customize their own, adding as much spice and freshness as they like. Once the warm masa and savory bean filling hit the table, they never seem to last very long!

Why This Traditional Mexican Tlacoyos

Authentic Mexican comfort food: Tlacoyos are a traditional masa-based dish with deep roots in Mexican cuisine.
Savory bean filling: Refried beans create a rich, creamy center that pairs beautifully with the corn masa.
Delicious contrast of textures: The exterior develops lightly crisp edges while the inside stays soft and tender.

Simple ingredients: Corn masa, beans, cheese, salsa, and a few fresh toppings are all you need.
Perfectly customizable: Add nopales, avocado, onions, cilantro, crema, or your favorite Mexican salsa.
Great for any time of day: Serve them for breakfast, brunch, lunch, or as a satisfying snack.

Ingredients

Makes 8 tlacoyos

For the Masa

4 cups masa harina — about 480 g (1.06 lb)
3 cups warm water — about 720 g (1.59 lb), plus more as needed
1 teaspoon salt — about 5 g (0.01 lb)
1 tablespoon vegetable oil — about 14 g (0.03 lb)

For the Bean Filling

2 cups cooked pinto or black beans — about 340 g (0.75 lb)
1 tablespoon vegetable oil — about 14 g (0.03 lb)
¼ small onion, finely chopped — about 35 g (0.08 lb)

1 garlic clove, minced — about 4 g (0.009 lb)
½ teaspoon ground cumin — about 1 g (0.002 lb)
½ teaspoon salt — about 3 g (0.006 lb)

For Topping

½ cup crumbled queso fresco or farmer cheese — about 60 g (0.13 lb)

½ cup Mexican crema or sour cream — about 120 g (0.26 lb)
1 cup cooked nopales, sliced — about 150 g (0.33 lb)
½ small white onion, thinly sliced — about 60 g (0.13 lb)

¼ cup fresh cilantro, chopped — about 15 g (0.03 lb)
½ cup fresh salsa — about 120 g (0.26 lb)
Optional: sliced avocado or fresh jalapeño

Directions

Prepare the bean filling. Warm the vegetable oil in a skillet over medium heat. Add the chopped onion and cook until softened. Stir in the garlic and cook briefly until fragrant.

Season the beans. Add the cooked beans, cumin, and salt. Mash them with a potato masher or the back of a spoon until you have a thick, mostly smooth mixture. Cook for a few minutes until the beans are fairly dry and easy to shape. Set aside to cool.
Make the masa. Place the masa harina and salt in a large bowl. Gradually add the warm water while mixing with your hands until a soft, pliable dough forms. Add the oil and knead gently for a few minutes.
Check the consistency. The masa should feel soft and moist without sticking excessively to your hands. If it feels dry or cracks when pressed, add a little more warm water.

Divide the dough. Separate the masa into 8 equal portions and roll each piece into a ball. Keep the dough covered with a damp kitchen towel while working to prevent it from drying out.
Fill the tlacoyos. Take one ball and flatten it into a thick oval using your hands. Place a spoonful of the seasoned beans in the center. Fold the masa around the filling and seal the edges carefully.
Shape the cakes. Gently flatten each filled piece and shape it into a long oval, approximately ½ inch (1–1.5 cm) thick. Make sure the bean filling remains enclosed.

Heat the griddle. Place a comal, cast-iron skillet, or heavy frying pan over medium-high heat. Allow it to become thoroughly hot before cooking.
Cook the tlacoyos. Place the shaped masa cakes on the dry griddle. Cook for approximately 3–5 minutes on the first side, then flip and cook for another 3–5 minutes. Turn them once more if necessary until they develop golden-brown spots and are cooked through.
Prepare the nopales. If using cooked nopales, warm them briefly in a skillet or serve them at room temperature. Season lightly with salt if desired.

Add the toppings. Place the warm tlacoyos on serving plates. Top each one with nopales, crumbled queso fresco, sliced onion, cilantro, crema, and fresh salsa.
Serve immediately. Enjoy the tlacoyos while they are hot and tender, with extra salsa or sliced avocado on the side.

Notes

Masa harina: Use masa harina specifically made for tortillas or Mexican masa-based dishes. It produces the correct texture and corn flavor.

Bean options: Pinto beans are traditional and creamy, but black beans, white beans, or refried beans can also work beautifully.
Keep the masa covered: Masa dries quickly, so cover unused dough with a damp towel while assembling the tlacoyos.
Avoid overfilling: Too much bean filling can cause the masa to split while shaping or cooking.

If cracks appear: Wet your fingers lightly and smooth the cracks before placing the tlacoyo on the griddle.
Nopales: For additional flavor, sauté cooked nopales with a little onion and salt before serving.
Topping ideas: Try shredded lettuce, avocado, pickled onions, roasted salsa, queso añejo, or Mexican crema.

Spicy version: Add roasted jalapeño or a spoonful of smoky chipotle salsa.
Make-ahead: The bean filling can be prepared a day in advance and refrigerated in an airtight container.
Storage: Refrigerate cooked tlacoyos for up to 3 days. Reheat them on a dry skillet or griddle to restore some of their crisp exterior.

Serving: Tlacoyos are best served immediately after cooking, while the masa is warm and the toppings are fresh.