Easy Vegan Tlacoyos Recipe
These vegan tlacoyos are bursting with rich, earthy, and zesty flavors. They’re made from blue masa stuffed with mashed beans and garnished with cactus salad, dairy-free queso, and a drizzle of homemade salsa.
Equipment
- Comal or cast-iron skillet
- Mixing bowl
- Saucepan
Ingredients
Salsa
- 3 guajillo chiles
- 4 arbol chiles
- 6 tomatillos
- ½ white onion, cut in quarters
- 2 cloves garlic
- Salt to taste
- ½ tablespoon neutral vegetable oil
Tlacoyos
- 2 cups blue masa harina
- 1 - 1 ½ cups very warm water
- ½ teaspoon salt
- 1 cup mashed beans, black, bayo, or pinto
- Onion slice
Instructions
Salsa
- Stem and seed the guajillo and arbol chiles. Toast them in a skillet over medium-low for 30-60 seconds, turning frequently so they don't burn.
- Once the chiles are toasted, add them to a pot of water with the tomatillos and onions. Bring everything to a simmer for 10-15 minutes, or until the tomatillos darken in color.
- Drain the water and add the chiles, tomatillos, onions, garlic, and salt to a blender. Mix on high until smooth.
- Heat about a ½ tablespoon of olive oil in a saucepan over medium. Add the salsa in and season it for 15 minutes, stirring frequently.
Dough
- Add the masa harina and salt to a mixing bowl and whisk. Pour in the water and combine using a spatula. When it's cool enough to handle, knead the dough with your hands until it's sticky enough to stay together, but not coming off on your hands too much.
- If the dough appears crumbly, add a tablespoon of water at a time until you reach the right consistency (somewhat like play dough). If it becomes too sticky, add a little more masa harina. Cover the bowl with a towel.
Cooking
- Heat a cast-iron skillet or comal over medium, then break off pieces of dough about 100-120 grams. Roll each one into a ball and flatten it using the palms of your hands, working it back and forth.
- Add a small spoonful of beans to the center, then fold the dough in half to close the edges (it will look a little like an empanada).
- Pinch the ends carefully to form pointed tips, creating the classic tlacoyo shape. Flatten the tlacoyo on a piece of plastic or wax paper with your hands.
- Rub your skillet or comal with the flat side of an onion slice before adding each batch of tlacoyos (optional for extra flavor). Cook each one for 3 minutes per side, or until firm and slightly charred.
- Serve while warm topped with cactus salad, crumbled queso fresco or cotija, and salsa roja or verde. Happy eating!
Notes
Don’t sweat the shape: I'm no tlacoyo-shaping expert, and you shouldn’t worry about it looking perfect either. As long as they can hold the garnishes, they're good!
Use a tortilla press: If shaping the tlacoyos with your hands is too difficult, try using a tortilla press instead. Press and shift the tlacoyo until it's fully pressed.
Seal the edges: When you're folding the tlacoyos, press the edges firmly to seal the filling in and prevent it from leaking out during cooking.
Heat the pan: A properly heated skillet or comal ensures the perfect crispy exterior. Give your pan enough time to heat up so it doesn't have hot spots.
Toasting dried chiles releases their oils, resulting in a more flavorful salsa. Remember to turn them often to prevent burning.
Once the tomatillos turn from vibrant green to dark green, don't let them cook for too much longer, or you run the risk of them bursting.
Keep your tlacoyos around the same size for even cooking. I recommend using a kitchen scale and weighing 150 grams of dough for each one.
Maintain a consistent heat here. If the tlacoyos start burning without fully cooking or aren't cooking fast enough, adjust the heat up or down.
Tlacoyos are best enjoyed warm, so serve them immediately after cooking!
Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 188kcal | Carbohydrates: 38g | Protein: 5.9g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.4g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 428.5mg | Potassium: 247.5mg | Fiber: 5.5g | Sugar: 3.6g | Vitamin A: 705.4IU | Vitamin C: 5.6mg | Calcium: 72.2mg | Iron: 3.6mg
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