Tlacoyos with toppings on a serving plate.

Tlacoyos mexicanos are earthy masa-pockets filled with spicy refried beans. With crunchy and creamy toppings, they’re the perfect bite.


For the masa:

  • 2 cups blue corn masa-harina (corn tortilla flour)
  • 2 cups hot water
  • 1/2 tsp salt

For the filling:

  • 2 cups cooked black beans
  • 1/2 cup bean’s cooking liquid or water
  • 1/4 small onion
  • 34 dried chiles de árbol
  • Salt, to taste
  • 2 tbsp vegetable oil

For the toppings:

  • Mexican crema
  • Salsa
  • Cotija cheese
  • Diced onion
  • Diced tomato
  • Sliced avocado


To Make the Masa:

  • Mix the ingredients. Whisk the blue corn masa-harina and salt. Add the water and mix until a loose dough forms.
  • Knead. Use your hands to knead the dough until it’s nice and smooth. If it’s too dry, add 1 tsp of water at a time until it becomes manageable. Divide the dough into 12 equal pieces. Roll them into balls.
  • Let them rest. Cover the pieces of dough with a damp kitchen towel. Giving them a light spray of cooking oil can also help prevent them from drying out. Set them aside until your filling is ready.

To Make the Filling:

  • Cook the beans. Add the oil to a pan over medium heat. Add the onion and dried chile de árbol. Stir for 2 minutes. Add the beans and their cooking liquid into the pan. Mix well and cook for 2-3 minutes.
  • Mash the beans. Remove the chiles and onion from the pan. Lower the heat and use a potato masher to mash the beans until they’re creamy. If they dry out too much, add a bit more cooking liquid. Cook for another 2-3 minutes or until thickened. Season with salt to taste.
  • Cool the beans. Remove them from the heat and set them aside to cool.

To Make the Tlacoyos:

  • Flatten the dough. Use your hands to carefully flatten the dough into a medium-sized oval, about the size of your hand or a little bit bigger. Repeat this for every piece of dough.
  • Fill the tlacoyos. Scoop 1-3 tbsp of refried beans into the center. Fold the sides of the dough in (enclosing the beans) and pinch the seams. Repeat for all the tlacoyos.
  • Shape the tlacoyos. Use your hands to shape the filled tlacoyos into a flattened diamond or oval with pointy tips. They should be about 1/4″ thick. Set them aside and cover with a damp kitchen towel.
  • Cook them. Grease a large pan or griddle with a little bit of cooking spray over medium-low heat. Cook them for 3 minutes on each side. Cooking time will depend on their actual thickness, so snap a piece off one and taste it. If the masa is still raw, let them cook for another 1-2 minutes.
  • Cool. Remove them from the heat and set them aside to cool.

To Serve the Tlacoyos:

  • Add toppings. Place the cooked tlacoyos on a plate and top them with Mexican crema, salsa, cotija cheese, onion, tomato, nopal salad, and avocado to taste. Enjoy!

Keywords: tlacoyos Mexicanos, Mexican street food recipes, authentic Mexican recipes