Our chance event started out with a neighbor who came by at sunset one afternoon, asking if he could have a few avocado leaves from our tree.  It was the first time we met Nestor, a local chef, and as it turns out, it was our good fortune.  Nestor explained he uses avocado leaves in some of his Mexican recipes.  Of course we agreed to give him some avocado leaves as well as a handful of ripe avocados.  Several days later, Nestor delivered some of his homemade tlacoyos, a rustic Mexican street food dish made with masa dough and beans. They were so delicious I couldn’t stop thinking about them.  I was determined to make my own and with just a few ingredients, this dish became one of our favorite Mexican meals.

If you’re a fan of masa harina in all of its various forms (tortillas, tamales etc.) you’ll want to add this to the Mexican section of your recipe files.  The toppings and roasted salsa verde served with the tlacoyos bring this humble dish together making it a stellar meal.  

Bob’s Red Mill masa harina is a good choice if you can find it.  It has a wonderful flavor and comes in small 22 ounce bags.  If you want a larger quantity consider a big bag of Maseca brand which is just over four pounds.  Keep in mind they have two types of masa.  You will want the one labeled “Tamal.”

I used a tortilla press to flatten the masa however flattening the masa harina balls with your hands is easy to do.  

Black beans are one of the most common fillings for tlacoyos.  They have the perfect consistency as a filling and very flavorful.

Once the filling is placed in the center of the masa round, the sides are brought to the center then gently pinched together to form a tight seal.  The ends are pinched together into an oval shape.

The seams are gently pressed together so the filling will not leak when frying.  Pinch together any cracks that appear.

Typically the tlacoyos are oval shaped however I have seen round ones as well.  The tlacoyos that Nestor brought to us were shaped into little triangles.  No mater how you shape them, be sure to get a nice char on both sides.  This brings out the delicious flavor of the masa.

Tlacoyos

 

Save Print

Author: Kiyo Miller

Serves: 2 servings

Ingredients

• 1½ cups masa harina (Bob's Red Mill recommended)
• ½ teaspoon salt
• 1¼ cups warm water
• Filling of your choice such as refried black beans, potatoes and cheese. I have made these with beef barbacoa and they were delicious. Just be sure the filling is not too wet or it will leak out when frying.
• Canola oil for frying

Preparation

1. In a medium bowl, mix together masa, salt, and water. Add additional water by the teaspoon if dough seems dry. You want the dough to be quite moist for this recipe so that it doesn't crack when shaping and frying. Divide dough into 6 equal portions (8 for mini tlacoyos) and shape into balls.
2. Using your hands or a tortilla press, flatten each ball into a fairly thick circle. Spread 1 tablespoon and up to 1½ tablespoons refried beans (if making 6) down the center of the dough making sure to leave a 1-inch border. Bring both edges of the dough towards the center and pinch together to form a tight seal. Slightly flatten the tlacoyo into an oval shape making sure not to press too hard so the beans won't leak out. Cover with plastic wrap while you continue with the rest of the dough.
3. Heat a cast iron skillet (nonstick will work if you don't have a cast iron skillet) over medium heat. Place half of the tlacoyos in the pan and fry until they begin to char. Drizzle in a few teaspoons of oil and continue to fry until both sides are nicely charred. Continue with the remaining tlacoyos. You may serve the tlacoyos with any of these toppings: Salsa verde, shredded lettuce, pickled red onions, queso fresco, sour cream, nopalitos, cilantro, and avocado slices.

3.5.3251