A classic Oaxacan street food featuring a large, crispy tortilla topped with black beans, cheese, and fresh vegetables, often served with grilled meat.
Oaxaca: Mexico's Food Capital
A classic Oaxacan street food featuring a large, crispy tortilla topped with black beans, cheese, and fresh vegetables, often served with grilled meat.
Ingredients
- 4 large corn tortillas (10-12 inches)
- 1/4 cup asiento (unrefined pork lard) or refried black beans
- 1 cup black bean paste (pureed cooked black beans with garlic and onion)
- 1 cup Oaxaca cheese (quesillo)
- 1/2 cup shredded lettuce or cabbage
- 1/4 cup sliced avocado
- 1/4 cup salsa (optional
- 8 ounces tasajo (dried beef) or chorizo cooked and crumbled (optional)
Instructions
- Lightly toast each large corn tortilla on a comal or large dry skillet over medium heat until it becomes firm and slightly crispy, about 2-3 minutes per side. Be careful not to make it brittle.
- Once toasted, spread a thin layer of asiento (or refried beans) evenly over one side of each tortilla.
- Next, spread a layer of black bean paste over the asiento.
- Sprinkle the Oaxaca cheese generously over the beans. If using meat, add it now.
- Return the tlayuda to the comal or skillet, cheese side up, and cook until the cheese is melted and bubbly, and the bottom is extra crispy, about 3-5 minutes. You can also fold it in half before placing it back on the heat.
- Remove from heat, top with shredded lettuce or cabbage and sliced avocado.
- Serve immediately, optionally with salsa on the side.
Notes
For authenticity, use Oaxaca cheese (quesillo) and asiento. If unavailable, use mozzarella and substitute asiento with a thin layer of refried black beans. Customize toppings with grilled chicken, steak, or mushrooms for a vegetarian option. Serve with your favorite salsa.
