Extra-large, thin, crispy tortillas from Oaxaca spread with black bean paste and rendered fat, topped with Oaxacan cheese, avocado, and salsa, then folded and grilled until charred. Often called Oaxacan pizza, tlayudas are a signature street food of southern Mexico with an unmistakable smoky crunch.
Ingredients
4 large tlayuda tortillas (or extra-large corn tortillas)
1 cup refried black beans
200g Oaxacan string cheese, shredded
2 tablespoons vegetable oil or rendered beef fat
2 cups shredded lettuce or cabbage
2 ripe avocados, sliced
1 cup salsa roja or salsa verde
1/2 cup crumbled queso fresco
Salt to taste
Dried oregano for sprinkling
Instructions
1Heat a large comal or griddle over medium-high heat. Place a tlayuda tortilla on the dry surface and toast for two minutes per side until it begins to crisp and develop light charred spots while remaining pliable enough to fold in half.
2Spread a thin layer of rendered fat or vegetable oil across the surface of the warm tortilla. This step is essential for authentic flavor and helps create the characteristic slightly greasy, smoky quality that defines a genuine Oaxacan tlayuda.
3Spread a generous layer of warm refried black beans over half the tortilla surface, leaving room to fold. The beans act as both a flavor base and an adhesive layer that holds the cheese and other toppings in place during folding.
4Scatter shredded Oaxacan cheese over the bean layer, covering it completely. Return the assembled tlayuda to the hot comal and cook for three to four minutes until the cheese begins to melt and the bottom develops deep golden charred spots.
5Fold the tlayuda in half like a large quesadilla, pressing gently with a spatula. Cook for two more minutes per side, pressing occasionally, until both sides are crispy and charred and the cheese inside is completely melted and stretchy.
6Open the folded tlayuda slightly and add shredded lettuce, avocado slices, salsa, crumbled queso fresco, and a sprinkle of dried oregano. Cut into wedges and serve immediately while the tortilla is still crispy and the cheese is molten.
Did You Know?
Authentic tlayuda tortillas are enormous, measuring up to forty centimeters across, and are partially dried on the comal to achieve their signature leathery yet crispy texture. In Oaxaca, they are often cooked over charcoal made from specific local woods for a distinctive smokiness.