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Best Easy Tlacoyos de Requesón Recipe

Name: Best Easy Tlacoyos de Requesón Recipe
Total time: 45 min
Yield: 170 g
Ingredients: masa harina 2 cups; warm water 1.25 cups; requesón (or fresh ricotta cheese) 1 cup; nopales (cooked and diced) 1 cup; white onion (finely chopped) 0.25 cup; roma tomato (diced) 1 piece; fresh cilantro (chopped) 0.25 cup; kosher salt 1.5 tsp; vegetable oil 2 tbsp; green salsa 0.5 cup; lime wedges 4 pieces

Oval-shaped corn masa stuffed with fresh ricotta-like cheese and topped with salsa and nopales. This vegetarian, high protein dish is a fresh, healthy street food option for clean eats.

Cook 45 min Difficulty NORMAL 280 kcal

#vegetarian #high protein #mediterranean

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Ingredients

Main ingredients

masa harina 2 cups
warm water 1.25 cups
requesón (or fresh ricotta cheese) 1 cup
nopales (cooked and diced) 1 cup
white onion (finely chopped) 0.25 cup
roma tomato (diced) 1 piece
fresh cilantro (chopped) 0.25 cup

Seasonings/Sauce

kosher salt 1.5 tsp
vegetable oil 2 tbsp
green salsa 0.5 cup
lime wedges 4 pieces

Nutrition summary

Carbohydrates 35 g 50%

Protein 14 g 20%

Fat 8 g 26%

Serving size 170g

Cooking steps

1

In a large bowl, mix masa harina, 1 tsp salt, and warm water until a soft, pliable dough forms. Cover and let rest for 10 minutes.
2

Divide dough into 8 equal balls. Flatten each ball into an oval disc about 1/4-inch thick.
3

Place 2 tbsp requesón in the center of each disc; carefully fold sides over and pinch to seal, then gently reshape into ovals.
4

Heat 1 tbsp oil on a large skillet or comal over medium heat. Cook tlacoyos 3–4 minutes per side, pressing gently, until lightly golden and cooked through. Adjust heat to prevent burning.
5

Toss cooked nopales with diced onion, tomato, 1/2 tsp salt, and cilantro to make the cactus topping.
6

Transfer cooked tlacoyos to plates. Spoon green salsa and the nopales mixture on top. Serve immediately with lime wedges.

Personalized Q&A

Q. What's the key ingredient in this Tlacoyos de Requesón recipe?

The star ingredient is masa harina, which creates the authentic corn dough, and requesón (or fresh ricotta cheese) for the creamy, protein-rich filling. Together, they give tlacoyos their signature hearty texture and mild, fresh flavor.

Q. What cooking step is most critical for perfect tlacoyos?

The most critical step is cooking the filled tlacoyos on a hot skillet or comal at medium heat. Cooking 3–4 minutes per side ensures they turn golden without burning and the masa cooks through. Be sure not to use high heat, as this can scorch the surfaces before the inside is fully cooked.

Q. How can I avoid a tough or dry texture?

To ensure tlacoyos are soft, use freshly mixed masa with enough water and let it rest before shaping. Don’t overwork the dough and avoid pressing the ovals too thin, as this can cause cracking or dryness. Sealing them well keeps the filling moist during cooking.

Q. What are the nutrition facts per serving for this recipe?

Each serving (170 grams) contains approximately 280 kcal, 35g carbohydrates (50% of calories), 14g protein (20% of calories), and 8g fat (26% of calories). It's both high-protein and vegetarian.

Best Easy Tlacoyos de Requesón Recipe

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