🌮 Tlayuda
A tlayuda is a large, thin, crisp tortilla from Oaxaca spread with refried black beans and topped with stringy Oaxaca cheese, chorizo, avocado and salsa. It is cooked over coals or on a griddle until the base crackles and the cheese melts. Sometimes called a Mexican pizza, it is eaten open or folded in half and shared as a street-food meal.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 2 large tortillas (tlayudas)
- 200 g cooked black beans, mashed
- 150 g Oaxaca cheese, pulled into strings
- 100 g chorizo, crumbled
- 1 avocado, sliced
- 100 g salsa
- Shredded cabbage, salt
Method
- Fry the chorizo in a dry pan until crisp and set aside.
- Warm the beans, mash and season with salt.
- Toast a tortilla on a hot griddle, then spread with beans.
- Top with cheese and chorizo and cook until the base is crisp and the cheese melts.
- Finish with avocado, cabbage and salsa, then fold or cut to serve.
How to make it lighter
- Drain the chorizo well on paper after frying, or use half the amount.
- Use half the cheese and add extra cabbage and salsa.
- Share one tlayuda between two and add a side salad.
History
Tlayudas come from the Valley of Oaxaca in southern Mexico, where the large tortillas have long been a staple. Today they are a famous street food of Oaxaca City, cooked at night stalls over charcoal.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →