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Loading...These oval masa pockets from central Mexico are filled with seasoned fava beans, griddled until crisp outside and tender within, then crowned with crumbled queso fresco and tangy salsa verde. The earthy sweetness of favas pairs beautifully with mineral-rich corn masa for a beloved street-food classic traditionally eaten at breakfast or as an afternoon merienda.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings4
Yield8 tlacoyos (4 servings of 2)
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 14 gFat
- 5 gSaturated Fat
- 74 gCarbs
- 14 gFiber
- 5 gSugar
- 22 gProtein
- 620 mgSodium
- 890 mgPotassium
- 165 mgCalcium
- 5.5 mgIron
- 14 mgVitamin C
- 110 mcgVitamin A
Ingredients
For the masa dough
- 2 cups masa harina (tortilla-grade)
- 1/4 tsp fine sea salt
- 2 tbsp unsalted lard or butter, softened
- 1 1/4 to 1 1/2 cups warm water
For the fava bean filling
- 2 cups shelled fresh or thawed frozen fava beans (about 1 lb in pods)
- 1 tbsp vegetable oil
- 1/2 small white onion, finely chopped
- 2 garlic cloves, minced
- 1 small sprig fresh epazote (or 1/4 tsp dried Mexican oregano)
- 1/2 tsp fine sea salt
- 1/3 cup crumbled queso fresco, plus more to serve
For serving
- 1/2 cup salsa verde (tomatillo-based, warmed)
- 1/4 cup finely chopped white onion
- 2 tbsp chopped fresh cilantro
- Lime wedges
Directions
- If using fresh favas, blanch them in boiling salted water for 2 minutes, drain, and pinch each bean from its waxy gray skin; if using frozen pre-shelled beans, thaw and peel the skins as needed.
- Place the prepared favas in a small pot with water to cover by 1 inch and a pinch of salt; simmer 18 to 22 minutes until very tender, then drain and coarsely mash with a fork or potato masher.
- Meanwhile, make the dough: combine masa harina, salt, and softened lard in a bowl. Gradually work in warm water with your hands until the dough feels like soft modeling clay—pliable but not sticky. Cover and rest 10 minutes.
- Heat the oil in a skillet over medium; cook the onion 3 minutes until translucent. Add the garlic and epazote and cook 30 seconds until fragrant, then stir in the mashed favas and salt. Cook 2 to 3 minutes, mashing, until a thick, spreadable paste forms. Off heat, fold in 1/3 cup queso fresco and cool to room temperature.
- Divide the masa into 8 equal portions (about 1/3 cup each). With damp hands, pat each into an oval disc about 4 inches long and 1/4 inch thick. Place about 2 tablespoons of filling in the center of each oval.
- Fold the masa up around the filling, pinching the seam firmly to seal, then reshape into a smooth oval patty roughly 4 1/2 inches long and 1/2 inch thick. Set seam side down on a parchment-lined tray and cover with a damp towel.
- Heat a comal, cast-iron griddle, or large nonstick skillet over medium (no oil needed). Cook 4 tlacoyos at a time for 5 to 6 minutes per side, until deeply speckled with golden-brown spots and crisp on the outside; flip carefully with a wide spatula. Wrap finished ones in a clean kitchen towel to keep warm while you cook the rest.
- Serve the hot tlacoyos topped with spoonfuls of warm salsa verde, a sprinkle of chopped onion, cilantro, and additional crumbled queso fresco, with lime wedges on the side.
Cook’s Notes
- If fresh or frozen favas are unavailable, substitute 1 cup dried whole fava beans soaked overnight and simmered until tender, about 45 minutes.
- Test-cook a small masa disc first: if it cracks at the edges when pressed, the dough is too dry and needs another tablespoon or two of water; if sticky, dust with a bit more masa harina.
- For the most authentic flavor, use pork lard in the dough and swap in cotija or queso añejo for a saltier, more pungent filling.
- A well-seasoned cast-iron comal gives the best smoky char, but a heavy nonstick skillet works fine for home cooking.
- Uncooked shaped tlacoyos freeze beautifully: freeze on a tray, then transfer to a bag and cook straight from frozen, adding 2 to 3 minutes per side.
