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Mexican

Tlacoyos

Tlacoyos are thick, oval-shaped masa cakes stuffed with seasoned cooked beans — black, white, or fava — cooked on a greased comal or fried in lard, then topped with salsa de tomate verde, raw white onion, and grated queso añejo. A street food staple across the States of Mexico, Puebla, and Hidalgo, they sit somewhere between a gordita and a quesadilla in heft: substantial enough to anchor a meal, honest enough to eat standing up. Diana Kennedy documents this preparation as a regional antojito with deep pre-Hispanic roots, the masa and bean combination representing the nutritional backbone of Mesoamerican cooking long before any European influence arrived.

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Serves12 tlacoyos
Within reach0of 6 in Terrace

Six not yet within reach.

How the 6 are reached
Not yet within reach
6 · prepared corn tortilla masa, not too damp, softened lard, dried black, white, or fava beans — cooked and mashed or refried, lard, as needed, for greasing the comal or frying, salsa de tomate verde, cocida, queso añejo, grated
Cook
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I

The Market List

The benchmark for each ingredient, and who stocks it near you. Tap a stockist to go straight to the product.

225 g (½ lb / 1 cup)
prepared corn tortilla masa, not too damp
Not yet within reach of Terrace · each reach is counted
2 tablespoons
softened lard
Not yet within reach of Terrace · each reach is counted
1 teaspoon
sea salt, or to taste
Your own market
1 cup
dried black, white, or fava beans — cooked and mashed or refried
Not yet within reach of Terrace · each reach is counted
Lard, as needed, for greasing the comal or frying
Not yet within reach of Terrace · each reach is counted
1¼ cups
salsa de tomate verde, cocida
Not yet within reach of Terrace · each reach is counted
6 tablespoons
white onion, finely chopped
Your own market
6 tablespoons
queso añejo, grated
Not yet within reach of Terrace · each reach is counted

Within reach counts in town, delivered, shipped and the nearest city. A staple counts once it has a local seller. Charted from each shop's own pages; not yet vouched by a cook who shops here.

The larder of Terrace →
II

The Method

1
Combine the masa, softened lard, and salt. Work into a smooth, uniform dough.
2
Divide into 12 equal portions and roll each into a cylinder.
3
Press each cylinder into an oval shape. Lay a portion of mashed beans along the center.
4
Fold the dough up and over the filling from both sides, pinching firmly to seal. Press gently into a flat oval — do not rupture the seal.
5
Heat a comal over medium heat (approximately 160–175°C / 320–350°F) and grease well with lard. Alternatively, heat lard in a heavy pan for shallow frying.
6
Cook tlacoyos, turning once, until cooked through and spotted with color on both sides.
7
Top immediately with salsa de tomate verde, chopped white onion, and grated queso añejo. Serve hot.
III

What to Pour

Pouring for New South Wales ·

The pairing
1897 Amber Ale
Stanley Park Brewing · Metro Vancouver
Not yet stocked in New South Wales
Beer
From New South Wales

Nothing from New South Wales holds against this yet.

Without alcohol
Leitz Eins Zwei Zero Riesling
Weingut Leitz · Rheingau
Not yet stocked in New South Wales
Non-alcoholic

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The whole pairing
Pillar IV
Origin and lineage are part of membership.
Where the dish comes from and how it came to be — on every recipe.
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The working kitchen
Cost this recipe
Part of The Profession · ingredient costs and your margin
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HACCP brief
Part of The Profession · the food-safety plan
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