Ricotta cheese tlacoyos

Ricotta cheese tlacoyos


  • 1.1 pounds of MASECA® Blue corn masa flour
  • 2 cups of water
  • ½ tablespoon of salt
  • 250 grams of ricotta cheese
  • 1 teaspoon of dehydrated epazote leaves
  • ½ cup of lima beans, cooked and chopped
  • 2 serrano peppers, chopped
  • ½ onion, chopped
  • ½ cup of cilantro leaves
  • 17.6 ounces of shredded cheese for melting
  • 2 Roma tomatoes, sliced
  • Spicy salsa


  1. In a bowl, mix ricotta cheese, serrano peppers, onion, epazote leaves and lima beans. Set aside.
  2. Mix MASECA® Blue corn masa flour with water. Using your hands, knead for 2 minutes until you form a soft and uniform dough.
  3. Form a masa ball of your preferred size and flatten using your hands to form a small patty. Add a tablespoon of the cheese mixture. Close the masa ball and flatten again to form a patty in the shape of “tlacoyo” (oval shape).
  4. Cook in a hot griddle at medium heat until completely cooked from both sides.
  5. Serve with shredded cheese, onion, tomatoes, cilantro, and your favorite salsa.

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