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2 cups corn masa mix
1 1/8 cups water
Salt to taste
Oil for frying
1 1/2 cups pinto refried beans
2 cups mole poblano (one 16 ounce jar)
1 whole chicken breast, cooked and shredded
Sesame seeds for garnish
Mix the corn masa mix with water and a pinch of salt. Knead and let rest.
Form 10 medium-size balls; flatten into tortilla shape. Cook on pan or griddle. Then fry until golden. Drain.
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.