Blue Masa Tlacoyos Stuffed with Habas Recipe — Authentic Mexican

1 Ingredients

1 cup dried yellow habas (broad beans), rinsed (yields 3 cups after soaking 24 hours)
3 tbsp vegetable oil
1 thick slice white onion (30 g)
1 jalapeño or serrano, stemmed and chopped
2 garlic cloves, peeled and chopped
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup chicken broth, vegetable broth or water
2 cups blue masa harina
1/2 tsp salt (for masa)
1 1/2 cups water (more if needed)
1 tbsp vegetable oil or manteca
500 g nopales, cleaned and cut into 1/2 cm x 5-8 cm strips
1 tbsp vegetable oil (for nopales)
1/2 tsp salt (for nopales)
Juice of half a lime
Salsa roja with chile de árbol and garlic (to serve)
1/2 cup queso fresco, crumbled
1/4 cup cilantro, chopped
1/4 cup white onion, chopped

1

Soak the habas in plenty of water for 24-48 hours. Drain.
2

Pulse the soaked habas in a food processor until ground but not pasty.
3

Heat 3 tbsp oil in a skillet, brown the onion slice for 5 minutes, then remove it.
4

Add the jalapeño and garlic and cook less than 1 minute.
5

Stir in the ground habas, salt and pepper and cook 2 minutes until the color starts to change.
6

Pour in the broth and cook 6-7 minutes more until you have a chunky paste. Cool.
7

For the nopales: heat 1 tbsp oil in a wide skillet over medium heat. Add nopales with salt and cook 10-15 minutes, stirring, until the slime evaporates. Add lime juice and cook 1 minute more.
8

Mix blue masa harina with salt. Add water and knead for 2 minutes, adding more water if dry. Knead in the oil or manteca. Cover with a damp towel.
9

Heat a comal or heavy skillet over medium-low heat.
10

Divide masa into 8 portions. Press each between plastic in a tortilla press to a 13 cm disc about 1/2 cm thick.
11

Place 2 tbsp of haba puree in the center, fold like a quesadilla, shape into an oval and press again gently to flatten without breaking.
12

Griddle each tlacoyo 4-6 minutes per side until lightly browned with toasted spots.
13

Serve each tlacoyo topped with nopalitos, a fried egg if desired, salsa, crumbled queso fresco, cilantro and onion.

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If you can't find blue masa harina, white masa harina works but you lose the dramatic color and earthy flavor.
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The masa-to-water ratio is roughly 2:1.5 by volume — start dry and add water gradually until the masa feels like firm play-dough.
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Don't overprocess the habas — texture is part of the charm.