Steak-stuffed tlacoyos in salsa in 5 steps

Ingredients

• 480 ml (2 cups)nixtamalised maize masa
• 240 ml (1 cup)refried beans (for the filling)
• 400 gbeef steak, cut into thin strips
• 240 ml (1 cup)red or green salsa, to taste
• 120 ml (1/2 cup)chopped onion
• 60 ml (1/4 cup)chopped fresh coriander
• 1 or 2fresh serrano chillies, depending on your preferred heat
• Enough for frying (approximately 240 ml / 1 cup)oil
• To tastesalt and black pepper

Instructions

1. 1

   Shape the tlacoyos

   Form the masa into balls and flatten them. Fill each with refried beans, seal the edges securely and shape into an oval.

2. 2

   Fry until crisp

   Fry the tlacoyos in hot oil until golden and crisp on the outside.

3. 3

   Brown the steak

   Cook the steak strips in a frying pan with a little salt and pepper until well browned.

4. 4

   Add the salsa

   Arrange the tlacoyos on a plate and cover them with red or green salsa, as preferred.

5. 5

   Finish and serve

   Top with the steak, then garnish with onion, coriander and chilli to taste. Serve straight away.

What are tlacoyos?

Tlacoyos are a traditional Mexican street food made from nixtamalised maize masa, usually shaped into oblong cakes and filled before cooking. Their roots lie in Mexico’s long-standing maize and nixtamalisation traditions.

Here, refried beans make a savoury centre, while crisp-fried masa, browned steak, salsa and fresh toppings make each serving substantial and varied in texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 0g protein, 0g carbs, 0g fat.

The masa and refried beans provide most of the carbohydrates, while the steak contributes much of the protein. The frying oil and any fat in the beans contribute fat; serve with a generous side of vegetables to balance the plate. The supplied nutrition figures list 200 kcal per serving but give zero for all macros, so they may not reflect the full ingredient list.

Getting the masa shape right

Even portions: divide the masa into similarly sized balls so the tlacoyos cook at a similar pace. Flatten each one enough to hold a spoonful of beans without making the edges fragile.

Sealed edges: keep the filling away from the very edge and pinch the masa closed all the way round. A complete seal helps stop beans escaping into the frying oil.

Frying for a crisp outside

Hot oil: wait until the oil is hot before adding the tlacoyos; if it is not ready, the masa may absorb more oil instead of crisping. Fry in batches if needed so the pan is not crowded.

Colour cue: take them out when the outside is golden and crisp. Let excess oil drain briefly before plating.

Cooking the steak

Thin strips: cutting the beef thinly helps it brown quickly and makes it easy to serve over the tlacoyos. Patting the strips dry first can help them colour rather than release moisture into the pan.

Pan space: cook in batches if the steak would otherwise sit in a crowded layer. Season with salt and pepper, and remove it once the strips are well browned.

Choosing salsa and toppings

Red or green: use whichever salsa you prefer, and spoon it over the tlacoyos just before serving. The salsa brings moisture and tang against the crisp masa.

Fresh finish: add the onion and coriander at the end, with serrano chilli to taste. For less heat, use a smaller amount of chilli.

Serving the tlacoyos

Serve them as soon as they are assembled, while the fried shells are still crisp and the steak is warm. A simple side of salad or cooked vegetables can round out the plate without competing with the salsa and toppings.

Recipe notes & tips

• Keep the masa covered while shaping the tlacoyos so it does not dry out.
• Use a modest amount of beans in each filling to make sealing easier.
• Lower each tlacoyo carefully into the hot oil to avoid splashes.
• Drain the fried tlacoyos briefly before adding salsa.
• Add the salsa and fresh toppings shortly before serving to preserve the crisp exterior.

Variations

• Choose green salsa: use your preferred green salsa in place of red for a different flavour.
• Adjust the chilli: add less serrano for a milder topping or more for extra heat.
• Make them meat-free: leave off the steak and serve the bean-filled tlacoyos with salsa and garnishes.
• Change the filling: use another cooked bean filling in place of the refried beans.
• Add a fresh side: serve with a simple salad or cooked vegetables alongside.

Common mistakes to avoid

• Overfilling the masa: too much filling makes sealing difficult; use a modest amount and leave a clear edge.
• Leaving gaps in the seal: beans can escape during frying; pinch the edges closed all the way round.
• Frying in oil that is not hot: the tlacoyos may absorb oil; wait until the oil is hot before adding them.
• Crowding the pan: the tlacoyos may not crisp evenly; fry them in batches.
• Adding toppings too early: salsa can soften the crust; assemble just before serving.

How to store

Store leftover tlacoyos and steak separately in airtight containers in the fridge and use within 2 days. Reheat the tlacoyos in a frying pan or oven until hot and crisp, and warm the steak separately; add salsa and fresh garnishes after reheating.

Frequently asked questions