Tlayudas

Name: Tlayudas
Prep time: 30 min
Total time: 2 h
Yield: 4
Ingredients: 4 tlayuda tortillas (~30 cm, semi-dried) or 4 large flour tortillas as substitute; 250 g dried black beans soaked overnight (or 1 × 400 g can); 100 g lard or 100 ml vegetable oil for frying beans + cooking; 1 large onion (~200 g): half quartered for the beans, the other half finely diced for serving; 4 garlic cloves (2 for beans, 2 for meat); 1 tsp ground cumin + 1 tsp dried oregano + 1 tsp salt for the beans; 500 g flank or skirt steak, sliced very thinly across the grain (tasajo-style); 200 g fresh Mexican chorizo (or Spanish), removed from casing; 300 g quesillo (Oaxaca string cheese) or low-moisture mozzarella, shredded; 200 g shredded iceberg lettuce; 2 ripe avocados (~300 g), sliced; 4 ripe tomatoes (~400 g), sliced; 200 g salsa roja or salsa verde (homemade or store-bought); 1 lime cut into wedges + fresh cilantro for serving

Tlayudas are Oaxaca's pizza — a large (30 cm) semi-dried, crunchy corn tortilla smeared with frijoles negros (refried black beans), covered with shredded Oaxaca cheese, meat (tasajo — dried beef, chorizo, or pork), and fresh toppings. Oaxaca is the southern Mexican state with the richest indigenous culinary tradition. The tlayuda is baked directly on embers or a plancha (iron plate), and the cheese melts over the meat. It is eaten folded or open, by hand. The texture is distinctive: the crispy, fatty base contrasts with fresh toppings. In Oaxaca, tlayudas are sold all night at street markets, their steam perfuming the night air.

Total time2h

Active time30m

Servings4

DifficultyMedium

Cost$

Add to my meal plan

🌿

Rich in vitamins

Fresh and healthy

❤️

Rich in protein

Filling and nutritious

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

4 tlayuda tortillas (~30 cm, semi-dried) or 4 large flour tortillas as substitute
250 g dried black beans soaked overnight (or 1 × 400 g can)
100 g lard or 100 ml vegetable oil for frying beans + cooking
1 large onion (~200 g): half quartered for the beans, the other half finely diced for serving
4 garlic cloves (2 for beans, 2 for meat)
1 tsp ground cumin + 1 tsp dried oregano + 1 tsp salt for the beans
500 g flank or skirt steak, sliced very thinly across the grain (tasajo-style)
200 g fresh Mexican chorizo (or Spanish), removed from casing
300 g quesillo (Oaxaca string cheese) or low-moisture mozzarella, shredded
200 g shredded iceberg lettuce
2 ripe avocados (~300 g), sliced
4 ripe tomatoes (~400 g), sliced
200 g salsa roja or salsa verde (homemade or store-bought)
1 lime cut into wedges + fresh cilantro for serving

How to make it

1THE BEANS: drain 250 g soaked black beans; boil in 1.5 L water with half an onion in quarters, 2 whole garlic cloves, 1 tsp cumin, 1 tsp oregano and 1 tsp salt for 60–90 minutes until very tender; drain, reserving 200 ml of the cooking liquid.
2REFRY THE BEANS (frijoles refritos): in a skillet, heat 50 g lard over medium heat; add the cooked beans and mash with a potato masher or spatula, adding the reserved liquid gradually until you have a thick creamy paste; cook 5–7 minutes, stirring, until slightly blackened and smoky.
3SEAR THE STEAK: heat 1 tbsp oil in a large skillet over medium-high; season 500 g beef with salt and pepper, sear 2 minutes per side in a single layer (do not crowd the pan, work in batches); rest the meat on a foil-tented plate.
4FRY THE CHORIZO: in the same skillet, add 200 g chorizo from its casing, break it up with a wooden spoon, and fry 5–7 minutes over medium heat until the red oil is released and the meat is fully cooked; leave it in the pan with its oil.
5PREP THE TOPPINGS: slice 2 avocados, 4 tomatoes and the remaining onion half (finely diced); shred 200 g lettuce; place each in a separate bowl for fast assembly.
6ASSEMBLE THE TLAYUDA: preheat a plancha or large griddle over medium-high heat; place a tlayuda tortilla on the dry surface and spread it with a generous layer of refried beans to within 1 cm of the edges; scatter 75 g shredded cheese over the beans; add a portion of seared steak and chorizo.
7CRISP IT UP: cook on the plancha over medium heat 5–7 minutes without flipping — the bottom of the tortilla must turn golden brown, crunchy, and show light scorch marks; the cheese must melt completely; cover with a lid for the last 2 minutes to speed melting.
8SERVE: slide the tlayuda onto a plate with a wide spatula; top with lettuce, tomato slices, avocado, diced onion, salsa; squeeze lime and scatter cilantro; fold in half or eat open with your hands; repeat for the remaining 3 tlayudas; serve immediately — it gets chewy if it sits.