Tlacoyos, pronounced as “tla-COY-yos”, is the vibrant, flavor-packed cornerstone of Mexican street food.
These oval-shaped marvels, often overlooked amid the array of tantalizing Mexican dishes, represent the diverse regional flavors that has shaped Mexican cuisine over centuries.
Bursting with authenticity, each tlacoyo is a symphony of textures and flavors.
In this article, we’ll explore their history, understand their anatomy, and ultimately guide you through creating your very own tlacoyo.
What are Tlacoyos
Tlacoyos are a traditional Mexican dish made from masa (a type of dough made from corn), which is shaped into a small oval or rhomboid form, similar to a thick tortilla.
This masa is usually stuffed with various ingredients before being cooked.
The fillings for tlacoyos vary but can include refried beans, cheese (like queso fresco or requesón), and fava beans.
Once the masa is filled, it’s folded and sealed to keep the filling inside, then cooked on a comal, which is a type of griddle.
Tlacoyos can be eaten plain, but are often topped with salsa, chopped onion, cilantro, and crumbled cheese.
The dish is common in central Mexico, and especially in Mexico City, where it’s a popular street food.
History of Tlacoyos
The history of tlacoyos traces its roots back to the Mesoamerican era, making it a classic dish that has been savored for hundreds of years.
The name ‘tlacoyo’ stems from the Nahuatl language, spoken by the indigenous people of Mexico, and can roughly translate to ‘filled’ or ‘stuffed’.
This description captures the essence of the Mexican dish – an oval or rhomboid-shaped corn dough casing, filled with a variety of ingredients.
The original tlacoyos were made from a base of masa (a dough made from ground nixtamalized corn), and they were commonly filled with beans.
The use of these humble yet nutritious ingredients not only reflects the agricultural diet of the indigenous Mesoamerican people, but also their ingenuity in creating a dish that could be easily transported and eaten on the go.
Over time, the popularity of tlacoyos spread, and as they reached different regions of Mexico, variations began to emerge.
Fillings expanded to include cheese, different types of beans, and even chicharrón prensado (a type of pork crackling).
The external surface of tlacoyos also underwent a transformation.
While they were originally plain, they started to be garnished with a variety of toppings like nopales (cactus), salsa, cilantro, and crumbled cheese, adding another layer of flavor and texture.
Today, tlacoyos continue to be a beloved part of Mexican cuisine, enjoyed across the country and beyond.
Understanding the Anatomy of Tlacoyos
Let’s dig a little deeper and dissect the elements that contribute to their unique taste and form.
Shape and Size:
Tlacoyos are generally oval or rhomboid-shaped, reminiscent of a small boat or torpedo.
Their distinctive form makes them easy to hold, perfect for a snack on-the-go.
The size may vary, but they are typically around 4-6 inches long and about 2-3 inches wide.
The thickness also plays a key role in the final texture, as it ensures a nice crust on the outside while keeping the inside soft and moist.
The Dough (Masa):
The base of a tlacoyo is made from masa, a dough created from nixtamalized corn.
Nixtamalization is a traditional process that involves soaking and cooking corn in an alkaline solution, usually limewater, then washing and grinding it.
This process enhances the nutritional value of corn and provides the dough with its distinct earthy aroma and pliable texture.
It’s crucial that the masa is not too dry or too wet to hold its shape and cook evenly.
Fillings:
Tlacoyos are usually stuffed before they are shaped and cooked.
The fillings are what give each tlacoyo its character. Traditional fillings include refried beans, fava beans, requesón (a type of fresh cheese), or chicharrón prensado.
Each filling provides a unique flavor profile and texture that balances with the neutral taste of the masa.
Cooking Method:
Tlacoyos are usually cooked on the popular Mexican cooking utensil, the ‘comal’,
A comal is a flat griddle typically made from clay or cast iron.
The high heat allows the outside of the tlacoyos to develop a slightly crispy texture while the inside remains soft and the filling gets heated through.
Some tlacoyos are also finished with a bit of oil or lard to add an extra layer of flavor and a touch more crispiness.
Toppings:
Though traditionally tlacoyos were served plain, it’s common now to serve them garnished with various toppings.
Fresh, zingy salsa, tangy crema, crumbled cheese, or nopales (cactus pads) are common toppings that add a burst of flavor and contrast the denseness of the tlacoyos.
Understanding the anatomy of a tlacoyo is crucial in appreciating this humble yet versatile dish.
How to Make Tlacoyos
Follow this step-by-step guide to make delicious homemade tlacoyos.
Ingredients:
- 2 cups masa harina (corn flour)
- 1.5 cups warm water (you may need more or less depending on the brand of masa harina)
- 1 cup refried beans (you can also use fava beans, requesón, or chicharrón prensado)
- Salt to taste
- Toppings: salsa, crumbled cheese, nopales, cilantro, crema
Tlacoyos Recipe:
- Prepare the Dough: Mix the masa harina and salt in a large bowl. Gradually add the warm water, mixing it with your hands until the dough forms. It should be pliable and not stick to your hands. If it’s too dry, add more water; if it’s too wet, add a bit more masa harina. Let the dough rest for about 15 minutes.
- Form the Tlacoyos: Divide the dough into small balls, about the size of a golf ball. Flatten a ball into a small disc, add about a tablespoon of your chosen filling in the center, then fold the dough over the filling, forming an oval or rhomboid shape. Gently flatten the filled dough, taking care not to let the filling leak out.
- Cook the Tlacoyos: Preheat your comal or skillet over medium-high heat. Cook the tlacoyos for about 5 minutes on each side, or until they’re golden and crispy. Some tlacoyos may puff up a bit during cooking, which is perfectly fine.
- Garnish and Serve: Once cooked, top your tlacoyos with your chosen toppings. Traditional options include salsa, crumbled cheese, nopales, and crema, but feel free to get creative.
Tips:
- Keep the uncooked tlacoyos covered with a damp cloth to prevent them from drying out before cooking.
- If you can’t find masa harina, you can also use cornmeal as a substitute, although the texture and taste will be slightly different.
- Experiment with different fillings and toppings to create your own unique tlacoyos.
Tasting Tlacoyos – Where and How
Whether you’re in Mexico or in search of Mexican flavors in your own city, knowing where to find and how to taste tlacoyos can amplify your culinary journey.
Where to Find Tlacoyos
In Mexico, you’re most likely to find tlacoyos at street food stalls, locally known as ‘puestos’.
These stalls, particularly common in Mexico City and its surroundings, serve fresh, hot tlacoyos, often cooked right in front of you on a large, heated comal.
Look for stalls with a crowd; locals know where the best tlacoyos are served.
If you’re not in Mexico, don’t despair!
Tlacoyos have made their way onto the menus of many Mexican restaurants worldwide, especially those specializing in traditional and street food.
And with the global trend of food trucks, you might find one that serves this Mexican delight.
How to Taste Tlacoyos
Tasting tlacoyos is as much about the flavors as it is about the experience.
Traditionally, tlacoyos are a popular Mexican street food, meant to be eaten with your hands.
When you receive your tlacoyo, it’ll likely be wrapped in a piece of paper or served in a small plate if you’re at a restaurant.
Don’t be shy—pick it up and take a bite. Feel the slightly crisp exterior give way to the soft dough and flavorful filling inside.
Savor the simplicity of the masa, the heartiness of the filling, and the vibrancy of the toppings.
Notice how they balance each other, creating a delicious harmony of flavors and textures in each bite.
Pair your tlacoyos with a traditional Mexican drink like agua fresca or atole to complete the experience.
Lastly, feel free to add more salsa, a squeeze of lime, or any additional garnish to suit your palate.
Celebrating Tlacoyos, Mexico’s Delicious Heritage
Tlacoyos serve as a delicious ambassador of Mexican cuisine.
These unassuming yet flavorful parcels, filled with a blend of traditional ingredients, offer a mouthful of cultural heritage with each bite.
Whether you’re a food lover exploring global flavors or a home cook experimenting with new Mexican recipes, making tlacoyos is as satisfying as the dish itself.
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Jorge Garcia is the founder of AmigoFoods, where he has spent over 20 years helping readers discover authentic Latin American and Spanish cuisine. Raised in a Cuban-American household, Jorge learned to cook at the hands of his mother and grandmother, carrying forward generations of family recipes. That heritage, backed by his family’s four-generation history in the Latin food industry, inspired him to launch AmigoFoods in 2003. With more than 1,000 published articles on recipes, ingredients, and food culture, Jorge’s mission is simple: make authentic Latin cooking approachable for home cooks everywhere while honoring the traditions behind every dish.