📍 Cuetzalan del Progreso

Tlayoyos

Name: Tlayoyos
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Ingredients: 500 g corn masa; 1 cup already cooked and mashed field peas; Toasted and ground avocado leaves; Green or red salsa; Crumbled fresh cheese; Chopped onion and salt

· Street food

Oval corn masa gorditas filled with field pea or bean, cooked on the griddle and topped with salsa, cheese, and onion.

Editorial content by WorldBites · 2026-10-04 · Contact

⏱ 55 min🍽 4 servings📊 Intermediate🏷 Commonly associated🌱 Vegetarian

Preparation: 35 min
Cooking: 20 min
Waiting and resting: 0 min

History

A snack of pre-Hispanic origin typical of the northeastern sierra of Puebla, including the Magical Town of Cuetzalan. Its name derives from Nahuatl, and its filling of ground field pea distinguishes it from the tlacoyos of central Mexico.

Ingredients

Adjust quantitiesServings

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

1
Heat the already cooked, mashed peas and season with avocado leaf and salt.
2
Form thick masa tortillas and place the filling in the center.
3
Close and shape into an oval, flattening slightly.
4
Cook on a hot griddle on both sides until golden.
5
Top with salsa to taste.
6
Sprinkle with cheese and onion before serving.

Cooking tips

Use thick, cool or lukewarm filling so the masa can close without tearing.

Technique and preparation

What to check during preparation

The peas should be cooked and ground before starting. Let the filling cool slightly and check that it is thick; reduce any loose liquid separately. Place a small amount in the center and leave a clear border for sealing. Flatten without pressing through the dough. Cook both faces over moderate heat until the dough is no longer wet inside. Add salsa, cheese and onion at serving time.