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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


  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.
  4. Garnish with toasted sesame seeds.

Makes 10 tlayudas.


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