Mexican Bean-Stuffed Masa Cakes

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These thick, oval-shaped masa cakes are a beloved Mexican street food, griddled until crisp outside with a tender, earthy interior hiding a pocket of seasoned black beans. Traditionally cooked on a clay comal, they are finished with a tumble of crumbled cheese, cool crema, crisp onion, and a bright salsa for a perfect handheld bite.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 19 gFat
• 7 gSaturated Fat
• 68 gCarbs
• 9 gFiber
• 4 gSugar
• 15 gProtein
• 610 mgSodium
• 510 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 7 mgVitamin C
• 160 mcgVitamin A

Ingredients

For the Bean Filling

• 1 1/2 cups cooked black beans, drained
• 2 tsp vegetable oil
• 1/4 cup finely chopped white onion
• 1 small garlic clove, minced
• 1/2 tsp ground cumin
• 1/2 tsp kosher salt

For the Masa Dough

• 2 cups masa harina
• 1 1/4 cups warm water
• 2 tbsp lard or vegetable oil
• 1/2 tsp kosher salt

For Serving

• 1/2 cup Mexican crema or sour cream
• 1/2 cup crumbled queso fresco or cotija
• 1/3 cup finely chopped white onion
• 1/4 cup chopped fresh cilantro
• 1/2 cup salsa verde or salsa roja
• Lime wedges, for serving

Directions

1. Heat 2 teaspoons oil in a small skillet over medium heat; sauté the onion and garlic for 3 minutes until softened. Add the drained beans, cumin, and salt, and cook 2 minutes more, mashing with a fork or potato masher until thick and spreadable. Remove from heat and let cool slightly.
2. In a large bowl, whisk together masa harina and salt. Add the lard and use your fingertips to rub it in until the mixture looks sandy. Gradually pour in the warm water while mixing with a wooden spoon, then switch to your hands and knead until a soft, smooth dough forms that holds together without cracking (add a tablespoon more water if it feels dry). Cover and rest 10 minutes.
3. Divide the rested dough into 8 equal portions (about 60 g each) and roll each into a smooth ball. Keep a small bowl of water nearby to dampen your hands as you work to prevent sticking.
4. Flatten each ball into an oval disc about 4 inches long and 1/3 inch thick. Place a heaping tablespoon of the bean filling in the center, then fold the masa over the filling, pinching the edges to seal. Gently reshape into a smooth oval patty about 1/2 inch thick.
5. Heat a cast-iron comal or large dry skillet over medium heat for 2 minutes. Cook the masa cakes in batches (do not crowd) for 5 to 6 minutes per side, pressing lightly with a spatula, until golden-brown spots appear and the masa is cooked through with no raw, doughy taste.
6. Transfer cooked cakes to a plate and keep warm covered with a clean kitchen towel while you cook the remaining batch.
7. To serve, split or top each warm masa cake with a generous spoonful of crema, a sprinkle of queso fresco, chopped onion, cilantro, and a drizzle of salsa verde. Serve immediately with lime wedges.

Cook’s Notes

• If you have access to fresh nixtamal masa, substitute it for the masa harina at a 1:1 weight ratio for an even more authentic flavor and texture.
• Keep your hands damp while shaping the dough to prevent sticking and to help seal the bean filling inside the masa.
• The bean filling should be fairly dry and thick; if it is too wet the cakes can split open on the comal.
• Cook over steady medium heat so the cakes cook through without scorching the outside; lower the heat if browning too quickly.
• Traditional toppings also include nopalitos, avocado slices, or finely crumbled dried pasilla chile for extra depth.

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