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1
Prepare the bean filling first. Mash the cooked black beans or fava beans to a thick, smooth paste seasoned with salt. The paste must be firm enough to hold its shape when scooped — if it is slack, cook it briefly in a dry pan, stirring, until it stiffens. Set aside.
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2
Grill the diced nopales on a dry comal or griddle over high heat, turning occasionally, until the sliminess has cooked off and the edges are lightly charred. Set aside for service.
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3
Mix the blue corn masa harina with fine salt, then add warm water gradually, working the dough until it is smooth, pliable, and holds together without cracking at the edges when pressed. Divide into eight equal portions of approximately 80 g each.
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4
Press one portion of masa between the palms into an oval disc roughly 10–12 cm long and 5 mm thick. Place a generous spoonful (approximately 40 g) of bean paste at the centre. This is where the dish lives or dies: fold the masa up and around the filling, pinching the edges firmly closed along the entire seam until no gap remains — any opening will allow the filling to leak onto the comal. Shape the sealed cake into a distinct oval with slightly tapered ends.
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5
Heat a comal or heavy cast-iron griddle over medium heat. Place the tlacoyos seam-side down. Cook for 3–4 minutes per side until the surface is dry, cooked through, and charred in patches. The tlacoyo is done when it lifts cleanly from the comal and the exterior is firm with visible dark spots.
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6
Transfer the tlacoyos directly to plates while still hot. Top with grilled nopales, a spoonful of salsa verde, finely chopped white onion, and crumbled queso fresco. Serve immediately — tlacoyos dry out if held.