Blue Corn Stuffed Masa Patties with Black Beans

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These thick, oval-shaped blue corn masa patties are a beloved Mexican street food classic, especially around Mexico City and Oaxaca. They're filled with seasoned black beans, griddled until crisp outside and tender inside, then topped with salsa, cheese, and fresh garnishes. The blue corn masa gives them a nutty, slightly sweet flavor and stunning deep purple-blue color.

Nutrition Facts

Per serving (estimated)

• 425 kcalCalories
• 15 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 10 gFiber
• 2 gSugar
• 15 gProtein
• 520 mgSodium
• 480 mgPotassium
• 190 mgCalcium
• 3.8 mgIron
• 6 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the blue corn masa

• 2 cups blue corn masa harina
• 1 1/2 cups warm water (plus more as needed)
• 1/2 teaspoon fine sea salt
• 2 tablespoons lard or vegetable shortening

For the bean filling

• 1 1/2 cups cooked black beans, drained (or 1 can, rinsed)
• 2 tablespoons lard or vegetable oil
• 1/4 cup white onion, finely chopped
• 1 garlic clove, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried epazote (optional)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

For cooking and serving

• 2 tablespoons vegetable oil for griddling
• 1 cup crumbled queso fresco
• 1/2 cup Mexican crema or sour cream
• 1/2 cup salsa verde or roasted tomato salsa
• 1/4 cup white onion, finely chopped
• 1/4 cup fresh cilantro, chopped

Directions

1. Prepare the filling: Heat lard in a skillet over medium heat. Add onion and cook 3 minutes until translucent, then stir in garlic, cumin, epazote, salt, and pepper for 30 seconds. Add the beans and 2 tablespoons water, then mash with a fork or potato masher until you have a coarse, spreadable paste. Remove from heat and let cool slightly.
2. Make the masa: In a large bowl, combine blue corn masa harina and salt. Add the lard and rub it into the masa with your fingertips until well combined. Gradually pour in the warm water while mixing with your hand until a soft, pliable dough forms that holds together when pressed (add more water 1 tablespoon at a time if too dry, or more masa if sticky). Cover and rest 10 minutes.
3. Divide the masa into 8 equal balls (about 60g each). Keep them covered with a damp towel to prevent drying. Take one ball and flatten it into an oval disc about 1/2-inch thick and 4 inches long using your palms.
4. Place about 2 tablespoons of the bean filling in the center of the oval. Fold the masa around the filling, sealing it completely, then flatten again into a thick oval patty about 1/2 inch thick. Repeat with remaining dough and filling, keeping the formed patties covered.
5. Heat a comal, large cast-iron skillet, or nonstick griddle over medium heat for 3 minutes until hot. Lightly brush with oil. Cook the patties in batches for 4-5 minutes per side, pressing gently with a spatula, until deeply golden with dark toasted spots and a crisp exterior.
6. Transfer cooked patties to a warm plate and keep covered with a clean kitchen towel while you finish the batch. Serve 2 patties per plate, split partially open on top.
7. Top each warm patty with a generous spoonful of salsa verde, a drizzle of Mexican crema, crumbled queso fresco, chopped white onion, and fresh cilantro. Serve immediately with extra salsa on the side.

Cook’s Notes

• If blue corn masa harina is unavailable, you can substitute regular masa harina, but the color and slightly nuttier flavor will change.
• The masa should feel like soft modeling clay; if it cracks at the edges when you press it, your hands and the dough need more water. If it sticks heavily, dust with extra masa harina.
• For authentic Oaxacan-style tlacoyos, swap the black beans for a mashed queso fresco and poblano pepper filling, or try mashed fava beans.
• Use a comal or well-seasoned cast-iron skillet for the best crust; nonstick works but produces a less flavorful sear.
• Leftover cooked patties keep refrigerated up to 3 days and reheat beautifully on a hot comal with a light brush of oil.

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