Easy Tlacoyos Recipe (2024)

Tlacoyos are a staple in Mexican cuisine, bursting with rich, earthy, and zesty flavors. They’re crafted from blue masa stuffed with savory mashed beans, then served warm with toppings like cactus salad, queso, and a drizzle of homemade salsa. Enjoy making this authentic recipe in the comfort of your own kitchen!

💙 Why you’ll love this recipe

• Easy to master: With our detailed guide, you’ll become a tlacoyos pro in no time!
• Versatile: You can customize your toppings to your heart’s content, from salsas and pickled veggies to an assortment of vegan cheeses.
• Perfect for gatherings: Try making mini tlacoyos for beautiful, handheld delights that are sure to impress your dinner guests.
• Vegan-friendly: We’ve kept this tlacoyos recipe 100% plant-based without compromising on traditional flavors.

If you love tlacoyos, you should really check out our other antojitos like sopes, picaditas, garnachas, and sopitos.

🌽 What are tlacoyos?

Originating from Mexico, tlacoyos (pronounced tla-COY-yos) are thick, oval-shaped antojitos (snacks) that are popular amongst street vendors around the country. In fact, there is a lady close to our house that sells them, which is what inspired us to make them!

The base of tlacoyos are made up of refried bean-stuffed masa, which is then flatted into football-like shapes and cooked on a comal. The exterior is crispy yet tender, and the inside is soft and savory.

You can typically find them topped with ingredients like ensalada de nopales (cactus salad), queso fresco or cotija, salsa roja, or salsa verde. We recommend serving them fresh off the skillet for a unique Mexican experience.

📜 History

Tlacoyos are a pre-Hispanic recipe that has been around since ancient times. In fact, the name “tlacoyo” comes from the Nahuatl word ‘tlahtlaōyoh,’ which loosely translates to ‘corn dough empanada’ in reference to the base of masa.

There is also evidence that tlacoyos were eaten by the Olmecs — Mexico’s first large civilization. Even Hernan Cortes, the most prolific Spanish conquistador, spoke of trying tlacoyos in Tlatelolco, one of Mexico’s most famous markets.

🌱 Are tlacoyos vegan?

Tlacoyos are one of the oldest Mexican foods known today, and they were originally thought to be plant-based. However, as the food culture has progressed in Mexico, toppings may now include meat, cheese, or cream.

We’ve kept this recipe simple and plant-based by adding crumbled vegan queso fresco on top. One other ingredient to watch out for if you’re ever buying tlacoyos from a street vendor is lard. Although most tlacoyos don’t contain lard in the masa, some might.

🛒 Ingredients & substitutions

• Blue masa harina: Masa harina forms the base of tlacoyos, and many traditional recipes use blue masa for the rustic flavor. Feel free to use white, blue, or yellow masa harina.
• Beans: To add a creamy element, refried beans are folded into base of the tlacoyos. We prefer bayo or pinto beans, but fava or black beans work too.
• Cactus salad: Ensalada de nopales adds tangy flavor, crunchy texture, and many health properties. Tlacoyos are commonly found sold with this garnish.
• Cheese: We add vegan queso fresco or cotija to bring saltiness, creaminess, and a little tang to the dish. You can also use crumbled vegan feta instead.
• Salsa: For extra spice, we make a salsa from guajillo and arbol chiles, vitamin C-packed tomatillos, onions, and garlic. You can use this recipe or try a salsa verde.

For a complete ingredient list and step-by-step guide, scroll down to our recipe card.

📝 How to make tlacoyos

Step 1: Toast the chiles

Remove the stems and seeds from the guajillo and arbol chiles. In a skillet over medium-low heat, toast them until they’re fragrant. This process releases their oils, resulting in a more flavorful salsa. Ensure you turn them often to prevent burning.

Step 2: Simmer the vegetables

Place the toasted chiles in a pot, followed by the tomatillos and onions. Allow the mixture to simmer for 10-15 minutes, stopping once the tomatillos change color.

Step 3: Blend & cook the salsa

After draining the water, transfer the chiles, tomatillos, onions, garlic, and salt to a blender. Blend everything on high until the mixture is smooth. In a saucepan, heat some olive oil over medium. Pour the salsa in and simmer it to deepen the flavor, making sure to stir it often.

Step 4: Make the dough

In a bowl, whisk together the masa harina and salt. Gradually add hot water and mix using a spatula. Once it’s cool enough to handle, knead the dough until the texture is moist but not excessively sticking to your hands.

Step 5: Shape the tlacoyos

Heat a cast-iron skillet or comal over medium, then portion the dough into balls. Add a spoonful of beans to the center, fold the dough over like an empanada, and shape the ends to achieve the distinctive tlacoyo design. Flatten it further using plastic wrap or wax paper.

Step 6: Cook the tlacoyos

Optionally, brush the skillet or comal with the flat part of an onion slice for an added layer of flavor. Cook the tlacoyos for a few minutes on each side, or until they’re firm and lightly charred. Happy eating!

If you have questions about this tlacoyos recipe, check out our FAQs or leave a comment down below!

🥗 Garnishes for tlacoyos

In addition to cactus salad, cheese, and salsa roja, you can further enhance and customize your tlacoyos with options like these:

• Freshly chopped cilantro
• Quick-pickled onions or jalapeños
• Sliced radishes for crunch
• Vegan Mexican crema
• Avocado slices or guacamole
• Carnitas or chorizo
• Salsa fresca
• A squeeze of lime juice

🌡️ Storage & reheating

Tlacoyos are best enjoyed fresh, but if you have leftovers, here’s what to do:

• Fridge: Store the tlacoyo bases in an airtight container for up to 3 days.
• Freezer: Tlacoyos can be frozen for up to 3 months. Just make sure you don’t store them fully made. Otherwise, the toppings will be mushy.
• Reheating: Thaw them overnight in the fridge, then warm the bases for 20-30 seconds on a hot pan or comal.
• Prep ahead: You can prepare the masa and fillings separately, then store them in the fridge, making it easier to assemble later.

♻️ Variations

• Herb-infused: Mix chopped cilantro into the dough for an herbaceous note.
• Cheesy: Add extra vegan cheese inside for bursts of creamy flavors in every bite.
• Grilled: For a smoky, charred touch, grill the tlacoyos.
• Different masa: If you want to taste the difference, try making yellow, blue, and white masa tlacoyos to see what you prefer.
• Beans on top: If it’s too difficult to stuff the beans inside, just smear a layer on top for a similar effect.

🧑‍🍳 Top tips

• Masa consistency: Go for a play dough-like texture for the best results.
• Uniform size: Try to keep your tlacoyos around the same size for even cooking.
• Don’t sweat the shape: We’re not tlacoyo-shaping experts, and you shouldn’t worry about it either as long as they can hold the garnishes.
• Use a tortilla press: If it’s too hard to shape the tlacoyos with your hands, try using a tortilla press instead.
• High heat: A properly heated skillet or comal ensures the perfect crispy exterior.
• Garnish last: Add fresh garnishes right before serving for optimal freshness.
• Serve warm: Tlacoyos are best enjoyed warm, so serve them immediately after cooking.

💬 FAQ

🍴 More Mexican recipes

If you enjoyed this tlacoyos recipe, be sure to check out some more Mexican-inspired snacks like these:

• Huaraches: A crispy, savory, and tangy antojito.
• Molotes: Masa and wheat flour base filled with cheese and poblano peppers.
• Vegan Tamales: Fluffy, steamed masa wrapped around savory fillings.
• Panuchos: A Yucatecan specialty made of stuffed corn tortillas, jackfruit, and tangy toppings.

Note: We’ve updated this post to include new information and helpful tips about the recipe.