Tlacoyos (Stuffed Masa Pancakes)

Photo by Cynthia L. Nobles  --  Blue Tlacoyo, or stuffed masa pancake similar to tortillas, is a Mexican street food. It is made by Matilde Gayosso, originally from Puebla, Mexico, and now a chef for Casa Borrega in New Orleans. Show caption
Photo by Cynthia L. Nobles -- Blue Tlacoyo, or stuffed masa pancake similar to tortillas, is a Mexican street food. It is made by Matilde Gayosso, originally from Puebla, Mexico, and now a chef for Casa Borrega in New Orleans.

Tlacoyos (Stuffed Masa Pancakes)

Makes 6. Recipe is by Matilde Gayosso, originally form Puebla, Mexico, and now living in New Orleans where she is a chef for Casa Borrega, 1719 Oretha Castle Haley Boulevard, New Orleans.

Similar to tortillas, this torpedo-shaped Mexican street food gets its color from the cornmeal used, either blue, white or yellow. Traditionally, tlacoyos were eaten plain, but it’s now popular to add a variety of toppings. They’re also best eaten right away.

1 ¾ cups blue cornmeal or Maseca brand corn flour

1 ¼ cups water

1 tsp. kosher salt

¾ cup canned refried black beans

Vegetable oil for grilling

Optional toppings: shredded lettuce or cabbage, green tomatillo salsa, queso fresco (unaged white cheese), grilled nopales (prickly pear cactus)

1. In a medium bowl, mix cornmeal, water and salt. Mixture should be the consistency of smooth cookie dough. If too dry, add water by the tablespoonful.

2. Take 1/6 of the dough, shape into a ball and flatten between your hands, forming an oval the size of your hand. Place a tablespoon of beans in the center and carefully fold dough over beans. Pinch seams together and flatten to form a football shape about 5 inches long.

3. Place tlacoyos on a hot, lightly greased griddle or skillet and toast, about 5 minutes each side. Eat plain or with your favorite toppings.