Entree: Mexico – Morelos – Tlayoyos

Serving Size: 4

Approximate Time

Prep 45 min

Cook 20 min

Total 1 hr 5 min

Ingredients

- 3 cups (360 g) fresh masa (nixtamalized corn dough) for tortillas
- 1 tsp (5 g) fine salt, plus more to taste
- 2 tbsp (30 ml) lard or neutral oil (for masa and flavor)
- 1 tbsp (15 ml) vegetable oil (for cooking on comal)
- 2 cups (480 g) cooked black beans, drained
- 1 tbsp (15 ml) vegetable oil or lard (for frying beans)
- 1/2 tsp (2.5 g) ground cumin (optional for beans)
- 8 oz (225 g) queso fresco, crumbled
- 2 oz (55 g) queso añejo or cotija, grated (optional, for sprinkling)
- 1 lb (450 g) fresh nopal pads, cleaned and cut into 1/2-inch (1.25 cm) pieces
- 1/2 medium white onion, thinly sliced (about 3 oz / 85 g), for nopales
- 1/2 cup (15 g) chopped cilantro, plus extra for garnish
- Juice of 2 limes (approx. 3 tbsp / 45 ml)
- 8 radishes (about 115 g), thinly sliced (for serving)
- 6 dried guajillo chiles, stems and seeds removed
- 2 cloves garlic
- 1/4 medium white onion (about 1 oz / 30 g), quartered (for salsa)
- 1 cup (240 ml) hot water (for rehydrating chiles)
- 1/2 tsp (2.5 g) salt for salsa, or to taste
- 1/2 cup (120 ml) Mexican crema (or sour cream)
- Lime wedges for serving

Instructions

Short Description:
Tlayoyos are oval stuffed masa cakes, cooked on a hot comal and traditionally filled with refried beans and cheese; served here with charred nopales, a guajillo salsa, crema, onion and cilantro for a complete central-Mexican main course.

Regional Notes:
This Morelos-style tlayoyo focuses on black-bean fillings and fresh queso fresco, cooked on a comal as in indigenous central-Mexican practice. Unlike more extravagant Oaxacan or Mexico City versions, Morelos tlayoyos often remain simple—bean and cheese fillings with charred nopales and a bright guajillo salsa for balance.

1. Make the refried bean filling: heat 1 tbsp (15 ml) oil in a skillet over medium heat. Add the drained cooked black beans and mash with a potato masher or back of a spoon while they warm. Add 1/2 tsp (2.5 g) cumin (optional) and salt to taste; cook until thick and spreadable, about 5–7 minutes. Transfer to a bowl and let cool slightly.
2. Prepare the guajillo salsa: toast guajillo chiles briefly in a dry skillet over medium heat, pressing each chile 5–8 seconds per side until fragrant but not burnt. Place chiles in a bowl, pour 1 cup (240 ml) hot water over them and let rehydrate 10 minutes. Drain (reserve a little soaking liquid). In a blender, combine rehydrated chiles, 2 cloves garlic, 1/4 onion, 1/2 tsp (2.5 g) salt and 1/4 cup (60 ml) of the soaking liquid or fresh water; blend until very smooth. Taste and adjust salt. If desired, simmer the blended salsa 3–4 minutes in a small pan to deepen flavor.
3. Cook and dress the nopales (cactus): bring a pot of salted water to a boil, add nopal pieces and cook 6–8 minutes until tender (or char on a hot comal for smoky flavor about 4–5 minutes per side then finish simmering 2–3 minutes). Drain and rinse under cold water to remove sliminess. In a bowl toss the cooked nopales with 1/2 medium thinly sliced white onion, 1/2 cup (15 g) chopped cilantro, juice of 2 limes (approx. 3 tbsp / 45 ml) and salt to taste. Set aside.
4. Prepare the masa: place 3 cups (360 g) fresh masa in a large bowl. Mix in 1 tsp (5 g) salt and 2 tbsp (30 ml) lard or oil. Knead until smooth and pliable; if dough is dry, add a tablespoon of water at a time until slightly tacky but not sticky. Dough should hold shape when formed (think soft playdough).
5. Portion the masa: divide dough into 8–10 balls (for 4 servings plan 2–3 tlayoyos per person), about 3–3.5 oz (85–100 g) each. Keep balls covered with a damp towel to prevent drying.
6. Fill and shape the tlayoyos: flatten one ball between plastic (or in a tortilla press lined with plastic) into an oval about 4–5 inches (10–12 cm) long. Place 2–3 tbsp (30–45 g) refried black beans in the center and a small amount (about 1 tbsp / 15 g) crumbled queso fresco. Fold edges over to enclose filling, then gently press and flatten to an oval disc about 1/4–1/3 inch (6–8 mm) thick. Crimp edges so filling stays inside. Repeat with remaining dough.
7. Cook on the comal: heat a comal or heavy cast-iron skillet over medium-high until hot. Lightly oil the surface with 1 tbsp (15 ml) oil. Place tlayoyos on the hot comal and cook 3–4 minutes per side, until a golden crust forms and the masa is cooked through. Press lightly once or twice with a spatula to ensure even contact. If using, sprinkle a little grated queso añejo on the tlayoyos in the last minute to begin melting.
8. Assemble and serve: arrange 2–3 hot tlayoyos per plate. Top with a generous spoonful of the nopales salad, a drizzle of guajillo salsa, a dollop of Mexican crema (about 1–2 tbsp / 15–30 ml each), extra crumbled queso fresco, sliced radishes, chopped cilantro and diced raw onion. Serve immediately with lime wedges on the side.
9. Leftovers and notes: Tlayoyos are best eaten hot from the comal. Leftover cooked tlayoyos can be reheated briefly on a skillet covered with foil. If you cannot find fresh masa, reconstitute masa harina per package to make approximately 3 cups (360 g) fresh masa before starting.