A large crispy corn tortilla spread with black bean paste, Oaxacan cheese, tasajo beef, and salsa — Oaxaca’s legendary open-faced flatbread and late-night street food.

The tlayuda is Oaxaca’s most iconic street food — a large, partially dried corn tortilla the size of a small pizza, crisped over glowing coals, spread with asiento (unrefined lard), refried black beans, Oaxacan cheese, and topped with various meats, vegetables, and salsas. In Oaxaca, tlayudas are everywhere and are eaten at all hours, but they are most particularly associated with late-night eating — the restaurants and street stalls selling them are busiest after midnight.

The foundation of the tlayuda is the tortilla itself. Unlike a regular corn tortilla which is soft and pliable, a tlayuda tortilla is larger and has been partially dried — either on a comal over low heat or in a warm oven — until it is firm and slightly leathery but not fully crisp. This texture is critical: it needs to be sturdy enough to hold its toppings without breaking but still have some flexibility so it can be folded if desired. Oaxacan quesillo — the stringy, stretchy fresh cheese that is wound into balls and called quesillo in Oaxaca and Oaxacan cheese elsewhere — is the traditional cheese. It melts into glossy, slightly stretchy strings over the hot tlayuda and provides

Nutrition (per serving)

Calories: 680 kcal | Protein: 28g | Carbs: 62g | Fat: 32g | Fiber: 8g

Tlayuda Oaxaqueña

Recipe by By butter u0026 berriesCourse: Mexican, Most Popular, Pizza

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

680

kcal

Ingredients

•t2 large (30cm) corn tortillas or tlayuda tortillas
•tFor black bean paste: 400g canned black beans, drained
•tFor black bean paste: 3 garlic cloves
•tFor black bean paste: 1/2 onion
•tFor black bean paste: 1 tbsp lard or olive oil
•tFor black bean paste: salt and cumin to taste
•t200g Oaxacan cheese (quesillo) or mozzarella, pulled into strips
•t200g cooked tasajo (cured beef) or regular grilled beef steak, thinly sliced
•tFor salsa: 3 tomatoes, charred
•tFor salsa: 2 Serrano chillies, charred
•tFor salsa: 2 garlic cloves, charred
•tFor salsa: salt
•tFor toppings: 1 avocado, sliced
•tFor toppings: shredded cabbage
•tFor toppings: fresh coriander
•tFor toppings: lime wedges
•t2 tbsp lard or olive oil for the tortilla

Directions

Dry the corn tortillas: place on a comal or dry heavy pan over medium-low heat for 5-6 minutes per side until firm and slightly leathery but not fully crisp. Set aside.
Make black bean paste: cook garlic and onion in lard for 5 minutes. Add black beans, cumin, and salt. Mash roughly with a fork or potato masher until a spreadable paste forms. Adjust consistency with a splash of water.
Make salsa: blend charred tomatoes, chillies, and garlic with salt until chunky. Season.
Brush each tortilla with lard on both sides. Place on a hot griddle or directly over a gas flame for 1-2 minutes per side until beginning to crisp and char in spots.
Spread a thick layer of black bean paste over each tortilla. Scatter Oaxacan cheese generously. Add sliced beef.
Continue cooking on the griddle until the cheese melts and the base is crispy.
Top with avocado, shredded cabbage, fresh coriander, and salsa. Serve with lime wedges.

Notes

Partially drying the tortillas before assembly is what gives the tlayuda its distinctive firm-but-not-brittle texture. Do not use regular soft tortillas without drying them first.
Lard is traditional and gives the best flavour — it bastes the tortilla as it crisps and is part of the authentic Oaxacan experience.
For a vegetarian version omit the meat and add extra black beans, roasted squash, and chapulines (grasshoppers) if you are feeling adventurous.
Oaxacan cheese is available at Mexican grocery stores. Mozzarella is a very good substitute for the stringy, melting character.

Storage

Tlayudas are best eaten immediately. The crispy tortilla softens quickly once topped. Prepare all components ahead and assemble just before eating. Black bean paste keeps for 5 days in the fridge. Salsa keeps for 3 days.

Serving Tips

Serve immediately on a wooden board with lime wedges and extra salsa on the side. Mezcal is the canonical Oaxacan pairing — a pour of good mezcal alongside a tlayuda is one of the great late-night eating experiences. Alternatively, a cold Modelo Negro or a Oaxacan tejate (traditional chocolate drink) are both authentic pairings.