Tlacoyos (thick oval tortillas) are a favourite dish at my tamaleria. Made with blue corn masa flour and filled with refried beans, they have the perfect texture – crisp on the outside and soft inside. Many customers love them so much they ask for the recipe. I send them off happy with all the ingredients they need and a few of my personal tips.

Makes 6

INGREDIENTS
3/4 quantity Tortilla de maiz dough, made with blue masa flour (see below)
300g Frijoles negros refritos (refried black beans) 

Topping
500g tinned nopales (prickly pear pads), cut into 3cm x 1cm strips
2 tomatoes, diced
1 small white onion, diced
2 tablespoons chopped coriander (cilantro) leaves
100g queso fresco, Cotija or feta, crumbled

To serve
Crema, for drizzling
Salsa taquera

METHOD
Take 100g of the tortilla dough and roll it into a ball. Using your hands, gently flatten the ball into a thick tortilla no bigger than the size of your hand. Place 50g of the refried beans in the centre of the tortilla, then fold the tortilla over to enclose the filling and roll into a large ball. Repeat with the remaining dough and refried beans to make six balls.

Heat a comal or heavy-based frying pan over medium heat. Place a tortilla ball in the pan and use a spatula to flatten it into an 18cm oval with pointed ends. Cook the tlacoyo, flipping frequently, for 3 minutes, until lightly brown in spots. Remove from the pan and repeat with the remaining tortilla balls.

Meanwhile, combine all the topping ingredients in a bowl. Spoon the topping onto the warm tlacoyos and finish with a drizzle of crema and a little salsa.

Tortillas de Maiz (corn tortillas)Makes 20 

INGREDIENTS
500g masa flour (yellow, white or blue)
Pinch of table salt
50ml vegetable oil
600ml warm water
Cooking oil spray 

METHOD
Place the masa flour, salt and oil in a bowl. Pour in the water and mix together using your hands until you have a soft and non-sticky tortilla dough.

To cook the tortillas, lightly spray a comal or heavy-based frying pan with cooking oil and place over medium–high heat. Place a plastic food bag over the bottom half of a tortilla press. Roll 50g of the dough into a ball (about the size of an apricot) and place it in the middle of the press. Cover with another plastic food bag, then close the tortilla press and gently press to flatten the dough into a 14–16cm tortilla, about 3mm thick.

Open the tortilla press, remove the top plastic food bag and flip the tortilla onto your hand and then into the pan. Cook for about 2 minutes each side, or until the tortilla puffs up and is just starting to change colour around the edge. Transfer the cooked tortilla to a tortilla warmer or wrap in a folded clean tea towel, then repeat with the remaining dough.

Leftover tortillas will keep in an airtight container in the fridge for up to 4 days. Gently reheat on a comal or in a heavy-based frying pan or wrap up to eight tortillas in a tea towel and microwave on high for about 1 minute. Alternatively, use the tortillas to make tostadas or totopos. 

Note
The texture of the tortilla dough should feel like soft playdough, so you may need to add more water depending on the brand and coarseness of masa flour you use. To test if you have enough water, follow the quantities as stated in this recipe to start, then roll a small ball of dough and gently press to flatten it – if the edges crack, it means you need a little more water.  Add only 4 teaspoons and mix it through the dough and try again. Keep going until you reach the right consistency.From La Mesa Mexicana by Rosa Cienfuegos. Copyright Rosa Cienfuegos 2025. Available from all book retailers.