Tlacoyos de Masa Azul de Haba con Huevo y Nopales

Name: Tlacoyos de Masa Azul de Haba con Huevo y Nopales
Total time: 40 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1 pc dried yellow fava beans; 3 tbsp vegetable oil; 30 g white onion; 1 pc jalapeño chilli; 2 pc garlic; ½ tsp kosher salt; ½ tsp black pepper; 120 ml chicken stock; 450 g nopales; 1 pc lime; 240 g blue masa harina; 360 ml water; 1 tbsp vegetable oil or shortening; 8 pc eggs; ½ cup salsa roja; 50 g queso fresco; 10 g fresh coriander; 25 g white onion

Mexican blue masa tlacoyos filled with fava bean and topped with garlicky nopal strips and a sunny-side-up egg.

40 min 298 kcal/serving serves 8

298kcal12gprotein31gcarbs15gfat

patijinich.comView the original on patijinich.com More from patijinich.com on Mello

🫘dried yellow fava beans

🫗vegetable oil

🧅white onion

🌶️jalapeño chilli

🧄garlic

🧂kosher salt

🧂black pepper

🍗chicken stock

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About Pati Jinich

Mexican chef, television host, and cookbook author specializing in regional Mexican cuisine

Pati Jinich is a Mexican chef, television host, and cookbook author known for introducing home cooks to the depth and diversity of Mexican regional cooking. Born and raised in Mexico City and now based in the Washington, D.C. area, she hosts the PBS series Pati's Mexican Table and has written several cookbooks exploring Mexico's regional dishes and ingredients.

Her cooking draws on the traditions of different Mexican states, with an emphasis on dried and fresh chiles, tomatillos, masa, and slow-cooked braises like mole and barbacoa. She often traces dishes back to their regional origins, pairing that context with recipes adapted for home kitchens outside Mexico, and she frequently highlights how ingredients shift from one region to the next.

24 recipes on Mello, imported from patijinich.com, mostly Mexican and Mexican (Puebla, Lebanese community influence).