Entree: Mexico – Morelos – Tlayoyos

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 45 min

Cook 20 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 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 4 oz (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

Show original ingredient measurements

- 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

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

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.

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.