Tlayudas
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The Tale of Tlayudas
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Tlayudas originated in Oaxaca, where a large, thin, crisp tortilla is topped with refried beans, cheese, cabbage, and meat, earning it the nickname "Oaxacan pizza." It grew out of Oaxaca's street food markets and remains closely tied to the region's distinct corn and cheese traditions.
Ingredients
Scale:· 4 servings
- 4 large tlayuda or tostada-style tortillas
- 1 cup refried black beans
- 1 cup shredded quesillo (Oaxacan string cheese)
- 1 cup shredded cabbage
- 1/2 lb tasajo or grilled beef, sliced
- 2 tbsp asiento (unrefined pork lard) or lard
- Salsa and avocado slices, for serving
Instructions
- 1Warm the tortillas over an open flame or dry griddle until pliable and lightly toasted.
- 2Spread each tortilla with asiento and a layer of refried beans.
- 3Sprinkle shredded quesillo over the beans and return to the griddle until melted.
- 4Top with shredded cabbage and sliced grilled beef.
- 5Fold in half and continue toasting until crisp on the outside.
- 6Serve with salsa and avocado slices.
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