Tlacoyos de Haba are a traditional Mexican antojito (street snack) from central Mexico, especially Mexico City and Puebla. They are oblong corn masa cakes filled with a tasty fava bean purée (habas), then griddle baked on a comal until firm. Served right off the comal, they’re usually topped with nopalitos, crumbled fresh cheese, your choice of salsa and a drizzle of crema. The texture is dense and satisfying, with the earthy flavour of fava beans balanced by the bright toppings. This is the Mexican version of a nutritious and balanced meal, especially when made with fresh nixtamalized masa, which are easily found in market stalls in Mexico. While not everyone has access to real fresh masa, these can be achieved just as well using nixtamalized corn flour, which is readily available in most grocery stores.
This recipe has three main components: first the fava bean filling, then the nopalitos, and last, putting together the masa to make the tlacoyos. If you don’t have salsa in your fridge at all times like I do, then you will have to make salsa as well. But don’t let this stop you from making this recipe. You can make the fava bean puree, the nopalitos and the salsa ahead of time and have them ready for when you want to put them together. These are best eaten right after you cook them, but I have frozen leftovers and I must say they are just as good, so if you make a large batch, you know you can freeze half for an easy meal later on!
TLACOYOS DE HABA CON NOPALITOS ESTILO DF
Mexico City style Fava Bean Filled Cakes with Cactus
Fava filling:
1 cup dried yellow fava beans rinsed (soaked 24-48 hours in the fridge)
3 Tbsp vegetable oil
½ cup chopped onion
2 garlic cloves, minced
1 jalapeño or serrano chile stemmed and finely chopped, optional
½ tsp kosher salt
½ tsp black pepper
3/4 - 1 cup chicken or vegetable broth or water, or more as needed
Nopalitos:
1 Tbsp vegetable oil
450g cactus paddles, cleaned, sliced into ½” by 1” strips
½ tsp kosher salt, or to taste
Juice of half a lime
1/4 cup chopped cilantro, optional
Masa:
2 cups Maseca
1½ cups water or more as needed
To Assemble:
1 cup of your favorite salsa
½ cup crumbled queso fresco or feta cheese
1/2 cup cream or sour cream thinned with a bit of water
Cilantro leaves for garnish
To make the fava puree, cover fava beans generously with water in a bowl and soak for at least 24 and up to 48 hours in the fridge. Drain and place in the food processor and pulse constantly until finely ground, make sure you stop just before it turns into a paste. Scrape into a bowl and reserve.
Heat oil in a large skillet over medium heat. Add the onion, garlic and jalapeño (if using), and cook until soft, 4-5 minutes. Add the ground favas, salt, and pepper and cook for a couple minutes. Mix in the broth and cook, covered, for 10-15 minutes, until it turns into a paste. Stir every so often to make sure it does not stick to the pan, and add more broth as needed until purée is very tender. Adjust seasoning, place in a bowl and reserve.
To make the nopalitos heat oil in a large skillet over medium heat and add the nopales, sprinkle with salt, and let them cook for about 10 to 15 minutes, stirring every so often, until their viscous liquid has come out and dried up, and the nopalitos are cooked but still firm. Add lime juice and cook until it evaporates, another minute or two. Add cilantro, if using, then set aside.
To make the masa, in a medium bowl, combine the Maseca and water. Work the masa until it becomes smooth and achieves the texture of play doh, adding more water a tablespoon at a time only if the masa seems dry. Cover with plastic wrap to keep it from drying out and let it rest for 15-30 minutes.
Preheat a comal, cast iron, or nonstick skillet over medium-low heat. Line your tortilla press with a couple pieces of plastic, and divide masa into 8 pieces.
Open the tortilla press, set a piece of masa between the plastic sheets and gently press down, but make sure your tortilla is not too thin.
Without removing from the tortilla press, add a couple tablespoons of fava bean filling right in the centre, fold both sides in, and then pinch the edges closed, giving it an oval shape, like a torpedo. Then press down gently in between the plastic until tlacoyo is 1/4” - 3/8"” thick. Alternatively, you may shape the tlacoyos by hand.
Place the tlacoyos on the hot comal and cook for about 4 to 6 minutes per side, until masa is cooked through and has brown spots. Continue with all the tlacoyos and keep them wrapped in a clean kitchen towel or place them on a tray and keep in a warm oven until they are all cooked.
Serve tlacoyos topped with nopalitos, crumbled queso, salsa and a generous drizzle of cream.
Makes 8-10.
* If you freeze tlacoyos, thaw them and I suggest you heat them up in a comal with a tiny bit of oil, to give them a crispy exterior. Garnish and enjoy.