Mexico City Blue Corn Masa Cakes with Black Beans and Cactus Salad

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These thick, oval-shaped stuffed masa cakes are a beloved Mexico City street food classic. Blue corn masa is filled with seasoned refried black beans, griddled until crisp outside and tender within, then crowned with cactus salad, fresh cheese, and tangy tomatillo salsa.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 11 gFiber
• 5 gSugar
• 13 gProtein
• 780 mgSodium
• 520 mgPotassium
• 210 mgCalcium
• 3 mgIron
• 12 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the masa dough

• 2 cups blue corn masa harina
• 1 1/4 cups warm water
• 1/2 teaspoon fine salt
• 1 tablespoon vegetable oil

For the bean filling

• 1 1/2 cups cooked black beans, drained
• 2 tablespoons vegetable oil
• 1/4 cup white onion, finely chopped
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon dried Mexican oregano
• 1/2 teaspoon salt

For the cactus salad

• 2 medium cactus paddles (nopales), cleaned and diced
• 1/2 white onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

For the toppings

• 1 cup salsa verde (tomatillo salsa)
• 3/4 cup crumbled queso fresco
• 1/4 cup white onion, finely chopped
• 2 tablespoons fresh cilantro leaves

Directions

1. Prepare the bean filling: heat 2 tablespoons oil in a skillet over medium heat, sauté onion until translucent, add garlic, cumin, and oregano for 30 seconds, then stir in the beans and 1/4 cup water. Mash into a coarse paste and simmer 5 minutes until thick; season with salt and set aside.
2. Prepare the cactus salad: bring a pot of water to a boil, add the diced nopales and cook 8 to 10 minutes until tender. Drain, rinse under cold water to remove any mucilage, then toss with onion, cilantro, lime juice, and salt.
3. Make the masa dough: combine masa harina, salt, oil, and warm water in a bowl. Mix with your hands until a soft, pliable dough forms that holds together without cracking, adding water by the tablespoon if too dry or more masa if sticky.
4. Divide the dough into 4 equal balls. Flatten each ball with your palms into an oval about 5 inches long and 1/2 inch thick. Place about 2 tablespoons of bean filling down the center.
5. Fold the masa around the filling, pinching to seal completely, then reshape into a thick oval patty about 4 inches long and 3/4 inch thick, smoothing any cracks with damp fingertips.
6. Heat a comal or large cast-iron skillet over medium heat for 3 minutes. Cook each masa cake for 4 to 5 minutes per side until deep golden spots appear and the masa feels firm and cooked through.
7. Keep finished cakes warm in a 200°F oven while you cook the remaining pieces.
8. To serve, place each warm masa cake on a plate, top generously with cactus salad, then spoon salsa verde over the top.
9. Garnish with crumbled queso fresco, chopped onion, and fresh cilantro. Serve immediately while the masa is still hot and lightly crisped at the edges.

Cook’s Notes

• If blue corn masa harina is unavailable, substitute yellow or white masa harina; the flavor will be milder but the shaping technique stays the same.
• Test one small masa cake first to check seasoning and cooking time before shaping the rest.
• For an authentic smoky touch, char the nopales directly over a gas flame or hot grill before dicing.
• The masa dough should feel like soft modeling clay; if edges crack while shaping, wet your hands and smooth them over.
• Uncooked shaped patties can be wrapped and refrigerated for up to 24 hours, then cooked straight from the fridge with an extra minute per side.

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