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Tlacoyos are blue corn dough patties filled with refried beans. They are oval in shape and are traditionally served topped with nopales, grated cheese and hot sauce. The difference between tlacoyos and huaraches is that tlacoyos can be stuffed with beans, lima beans, cottage cheese or chicharrón (fried, crispy and salted pork skin). On the other hand, huaraches are not stuffed and are served with roasted beef or stews such as pork, chicken or picadillo. Here is our recipe for Tlacoyos:


For the dough for the Tlacoyos
1/2 kilo of Blue Corn Flour (nixtamalized)
Warm water - 1 cup
Salt - 1 teaspoon
Lard - 2 tablespoons
Other ingredients:
1 can black refried beans*
1 jar of nopales (cactus) in strips
1 white onion, sliced
Fresh cheese for sprinkling
Salsa Verde


Put the flour in a bowl, add the lard, salt and hot water. Knead very well until the dough does not stick to your hands.
With the dough form several balls in the size of a small orange.
Take a ball and roll it out a little, add a spoonful of beans and close the ball. Then extend it a little bit.
Place the dough ball between 2 pieces of plastic wrap and with the help of a tortilla press or a rolling pin, press the dough to obtain an oval tortilla about 1/2 centimeter thick.
Once this is done, cook the tortilla filled with beans on the griddle for 2 minutes on each side, remove and set aside.
Repeat the last 3 steps until all the dough is finished.
In a frying pan, sauté the onion in oil and add the drained and well rinsed nopales and salt to taste. Fry them for a few minutes until they are well seasoned.
To serve, add the cooked nopales and the salsa verde on top. Sprinkle with cheese and enjoy!

* The refried beans can be seasoned by sautéing them with onion and adding salt to taste.

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