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1
Divide the masa into 8 equal portions. Roll each between your palms into a short cylinder — this pre-shape is what gives the tlacoyo its oval rather than round outline.
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2
Place each cylinder between two sheets of plastic in a tortilla press. Press firmly but not all the way flat; the oval should be roughly 5–6 mm thick.
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3
Lay the pressed oval on your palm. Place a generous tablespoon of salted ricotta along the center.
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4
Fold the dough over the filling lengthwise, then pinch and seal all edges carefully, smoothing any cracks with a damp fingertip. Shape the finished piece into a neat oval cake.
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5
Heat a comal or heavy skillet to approximately 200°C (390°F). Cook the tlacoyos dry, turning once, until the exterior is dry, lightly freckled, and the masa is cooked through — about 4–5 minutes per side.
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6
To serve: carefully open or peel back the top layer of masa and spoon gallitos directly over the warm requesón filling. Serve immediately.