Tlacoyos de Frijol con Pico de Gallo y Escabeche (Stuffed Masa Ovals)
Oval masa cakes stuffed with refried beans, griddled until crisp, then loaded with fresh pico de gallo and pickled jalapeños.
Made with Fresh pico de gallo and Escabeche (pickled jalapenos and carrots) and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time45 min
- LevelMedium
- Costabout £0.95 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the masa harina and salt in a bowl. Add the warm water and knead for 2 minutes into a soft, smooth dough that does not stick to your hands. Cover and rest for 15 minutes.
15 min - 2
Divide the dough into 8 balls. Flatten each into a 10 cm round, about 5 mm thick, using your palm or a tortilla press with a sheet of baking paper.
- 3
Warm your ready made refried beans (see the base recipe) so they are thick and spreadable. Put a tablespoon in the middle of each round.
- 4
Fold the dough over the beans, then pinch to seal and flatten into an oval about 1 cm thick. Take care that no beans leak out.
- 5
Heat a dry heavy frying pan or griddle over a medium heat. Cook the tlacoyos for 4 to 5 minutes on each side, brushing lightly with oil, until speckled and golden and cooked through.
9 min - 6
Top with the lettuce, your ready made pico de gallo (see the base recipe) and avocado.
- 7
Finish each with a spoonful of your ready made escabeche (see the base recipe) and eat warm.
Tips
- Keep the dough soft and slightly tacky. If the edges crack when you flatten it, knead in a splash more water.
- Use thick refried beans. Loose beans split the dough as it cooks.
- Cook over a medium heat so the masa cooks through before the outside burns.
Storing and freezing
Best eaten warm. Cooked tlacoyos keep in the fridge for 3 days and reheat in a dry pan until steaming hot all the way through.
Questions
Are tlacoyos vegan?
Yes, as made here. Masa harina, beans, pico de gallo, avocado and escabeche are all plant based, so the dish is vegan, gluten free, dairy free, egg free and nut free.
Can I use ordinary corn flour?
No. Use masa harina, which is corn treated with lime (nixtamalised). Plain cornflour or polenta will not form a dough.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.