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  1. Mix the corn masa mix with water and a pinch of salt. Knead and let rest.
  2. Form 10 medium-size balls; flatten into tortilla shape. Cook on pan or griddle. Then fry until golden. Drain.
  3. Heat beans and mole separately. Spread each tlayuda with a tablespoon of beans; top with shredded chicken and mole. Garnish with toasted sesame seeds.

Makes 10 tlayudas.

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