Fresh Nixtamalized Masa Tlacoyos

Ingredients

Dough:

• 2 kg fresh nixtamalized corn masa
• 20 g salt (1% of the masa weight)
• 40–60 ml water (only if needed)

Chef’s Tip: If the masa has been freshly ground and is well hydrated, you may not need to add any water.

Black Bean Filling:

• 600 g cooked black beans
• 60 g lard (or vegetable oil for a vegetarian version)
• 30 g finely diced onion
• 2 garlic cloves, minced
• 5 g salt

Serve with:

• Grilled nopales (cactus paddles)
• Crumbled fresh cheese
• Mexican crema
• Salsa verde or salsa roja
• Diced onion
• Fresh cilantro
• Sliced avocado (optional)

Directions

For the Black Bean Filling:

1. Heat the lard, sauté the onion and garlic until fragrant, then add the beans.
2. Cook until you have a thick, smooth paste. The filling should be firm enough to hold its shape inside the tlacoyo.

For the Tlacoyos:

1. Knead the fresh masa for about 5 minutes until smooth and pliable.
2. Divide into portions of 140–150 g each.
3. Roll each portion into a ball and flatten it into a disc with your hands.
4. Place 35–40 g of bean filling in the center.
5. Fold the masa over the filling, seal well, and gently shape into an oval:
1. Approximately 15 cm (6 in) long
2. 8 cm (3 in) wide
3. About 1.5 cm (½ in) thick
6. Cook on a preheated comal or flat griddle at 200–220°C (390–430°F):
1. 4–5 minutes on the first side
2. 4–5 minutes on the second side
3. Flip once more for 1–2 minutes to finish cooking.

The tlacoyo should become lightly golden with a few charred spots and may puff slightly as it cooks, indicating the masa is fully cooked.