Tlayuda
⏱️ cook time
30 minutes
🍽️ servings
4
⚡ Difficulty
easy
intro
This iconic Oaxacan street food features a crispy oversized corn tortilla layered with refried beans, melted stringy cheese, and bright fresh toppings for bold, toasty, satisfying flavor.
Ingredients
Extra-large (12-inch) corn tortillas
4 each
Refried black beans
1.5 cups (360g)
Shredded Oaxaca cheese
2 cups (220g)
Rendered pork lard
2 tbsp (28g)
Thinly sliced cured chorizo
8 oz (225g)
Diced white onion
½ cup (75g)
Thinly sliced radish
1 cup (110g)
Shredded iceberg lettuce
1 cup (70g)
Ripe avocado
1 medium (150g)
Salsa roja
¼ cup (60ml)
Dried Mexican oregano
1 tsp (1g)
Fine sea salt
½ tsp (3g)
Steps
1
Prep toppings and skillet
Preheat a comal or large cast-iron skillet over medium heat (350°F / 175°C). While the pan heats, prep all fresh toppings: dice the white onion, thinly slice radishes, shred iceberg lettuce, and slice the avocado, arranging each in separate small bowls for easy assembly. Stir ½ tsp fine sea salt into the refried black beans until evenly combined, then set aside.
2
Crisp tortillas with lard
Once the skillet is fully heated, spread ½ tbsp (7g) of rendered pork lard evenly across the cooking surface. Place one 12-inch corn tortilla on the greased pan, and cook for 2 minutes per side until light golden blisters form across the surface and the edges turn firm and crisp. Apply a fresh ½ tbsp of lard for each subsequent tortilla as you cook them.
3
Spread refried bean layer
Immediately after flipping the tortilla to its second side, spread a thin, even layer of ⅓ cup (90g) of seasoned refried black beans across the tortilla, leaving a ½-inch wide uncoated border around the edge for a crispy crust. Let the beans warm through for 1 minute as the second side of the tortilla finishes crisping.
4
Add cheese and chorizo
Sprinkle ½ cup (55g) of shredded Oaxaca cheese evenly over the bean layer, then top with 2 oz (56g) of thinly sliced cured chorizo, distributing pieces evenly across the surface. Lightly press the toppings with a spatula to adhere, then reduce heat to medium-low (300°F / 150°C), cover the skillet with a tight-fitting lid, and cook for 3 minutes until the cheese is fully melted and stretchy.
5
Top with fresh garnishes
Carefully transfer the cooked tlayuda from the skillet to a wooden cutting board. Top evenly with 2 tbsp diced white onion, ¼ cup sliced radish, ¼ cup shredded iceberg lettuce, 4-5 thin avocado slices, and a 1 tbsp (15ml) drizzle of salsa roja. Finish with a light pinch of dried Mexican oregano for bright, earthy aroma.
6
Slice and serve warm
Use a sharp chef’s knife or pizza cutter to slice each tlayuda into 4 equal triangular wedges, similar to a pizza. Serve immediately while the tortilla base is shatteringly crisp and the cheese is still warm and stretchy, with extra salsa roja on the side for optional dipping.
Tips
1.Avoid spreading refried beans too thickly— a thin, even layer is key to keeping the tortilla crisp, as thick bean layers will release moisture and make the base soggy.
2.If you cannot find Oaxaca cheese, substitute low-moisture, part-skim mozzarella for a similar stretchy melt; avoid high-moisture fresh cheeses like queso fresco for the melted layer, as they will make the tortilla soggy.
3.For an extra smoky traditional flavor, cook tlayudas directly on a clean grill grate over medium charcoal heat instead of a stovetop skillet, using long tongs to flip carefully to avoid tearing the thin tortilla.
2.If you cannot find Oaxaca cheese, substitute low-moisture, part-skim mozzarella for a similar stretchy melt; avoid high-moisture fresh cheeses like queso fresco for the melted layer, as they will make the tortilla soggy.
3.For an extra smoky traditional flavor, cook tlayudas directly on a clean grill grate over medium charcoal heat instead of a stovetop skillet, using long tongs to flip carefully to avoid tearing the thin tortilla.
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Tlayuda:Frequently Asked Questions
1.Can I use regular-sized corn tortillas if I can’t find 12-inch extra-large ones?
Absolutely! Just adjust cooking time by 1 to 2 minutes since smaller tortillas crisp faster. Plan for 2 smaller 8 to 10-inch tlayudas per person instead of one large entree-sized portion. If you have a tortilla press, you can press homemade masa tortillas to 12 inches for the most authentic size, but standard store-bought corn tortillas work perfectly for quick weeknight meals.
2.What’s a good substitute for rendered pork lard if I don’t eat pork?
Rendered beef tallow is the closest swap for that rich, savory depth, but refined coconut oil (skip unrefined, which adds strong coconut flavor) works great for plant-based diets. Brush only a thin, even layer across the tortilla before adding toppings—too much oil will make your tlayuda greasy instead of shatteringly crisp. Avoid olive oil, as its low smoke point leads to burnt, bitter tortillas.
3.What makes Oaxaca cheese different from regular mozzarella for this recipe?
Oaxaca is a stretched-curd cow’s milk cheese with a super stringy, melty texture and mild, buttery, slightly briny flavor made for this dish. Low-moisture part-skim mozzarella is the closest backup if you can’t find Oaxaca, but skip fresh mozzarella—it holds too much excess water that will turn your crispy tortilla soggy. Shred cheese fresh for the best melt, as pre-shredded has anti-caking agents that ruin texture.
4.Do I have to use refried black beans, or can I swap in pinto refried beans?
Traditional Oaxacan tlayudas use refried black beans for their deep, earthy flavor, but refried pinto beans work perfectly if that’s what you have on hand. Just make sure your beans are thick, not watery—thin, runny beans will soak into the tortilla and ruin that signature crisp. Warm them slightly before spreading so they glide on in an even layer without tearing the tortilla.
5.How do I get that signature shatteringly crisp tortilla without burning it?
Cook your lard-brushed tortilla over medium heat on a comal, cast-iron skillet, or griddle for 2 to 3 minutes per side before adding toppings, watching closely so edges don’t char too fast. Don’t overload it with heavy, wet toppings, and never cover the pan while cooking—trapped steam will soften the tortilla instantly. Once toppings are added, cook just 1 to 2 more minutes to melt the cheese.
6.Can I make tlayudas in the oven instead of on the stovetop?
Absolutely! Preheat your oven to 425°F, place lard-brushed tortillas directly on the middle oven rack (skip the baking sheet, which traps moisture) for 3 minutes, pull them out to add bean, cheese, and chorizo layers, then bake 2 to 3 more minutes until cheese melts and edges are golden. Cooking directly on the rack lets air circulate for all-over crisp, no soggy spots.
7.Do I need to cook the thinly sliced cured chorizo before adding it to my tlayuda?
Most thinly sliced cured chorizo is safe to eat as-is, but I recommend crisping it in a dry skillet for 1 minute per side first to render a little extra fat and amp up that smoky flavor. If you’re using fresh raw chorizo instead of cured, you must cook it fully, crumble it, and drain off excess grease before adding it, or you’ll end up with a greasy, soggy tlayuda.
8.What are the best traditional fresh toppings to add after cooking?
Stick to bright, low-moisture toppings to keep the base crisp: thin ripe avocado slices, pickled red onion, chopped fresh cilantro, a squeeze of lime, crumbled cotija, thin radish slices, and a light drizzle of salsa roja or salsa macha. Skip watery toppings like diced juicy tomato or thick, slathered sour cream—add those in small dollops right before serving if you love them, don’t spread them thick.
9.Can I prep tlayuda components ahead of time for a party?
Definitely! Shred your Oaxaca cheese, crisp your chorizo, warm your refried beans, and prep all fresh toppings up to 2 days ahead, stored in separate airtight containers in the fridge. Wait to assemble and cook the tlayudas until right before serving, though—even 10 minutes of sitting after cooking will make the crispy tortilla go soft, so cook them to order for the best guest experience.
10.Why is my tlayuda coming out soggy instead of crispy?
The three biggest culprits are watery beans, too much lard or oil, and adding wet toppings too early. Make sure your refried beans are thick enough to hold their shape on a spoon, brush only a thin layer of lard across the tortilla, cook on medium heat without a lid to let steam escape, and add all fresh, high-moisture toppings only after you pull the tlayuda off the heat.
11.Is there a vegetarian version of this tlayuda that still tastes authentic?
Swap the pork lard for refined coconut oil, skip the chorizo or replace it with crispy fried oyster mushrooms tossed in smoked paprika and garlic, and stick to the classic bean, Oaxaca cheese, and fresh veggie toppings. You’ll still get that rich, crispy, cheesy base that makes street-style tlayudas so satisfying, no meat required. Just season your mushroom swap well to match chorizo’s smoky savoriness.
12.Can I add grilled meats like carne asada or al pastor to my tlayuda?
Of course! Street vendors in Oaxaca often add grilled proteins as a premium topping, just make sure your cooked meat is patted dry of excess juices before adding it, and chop it into small, bite-sized pieces so it doesn’t weigh the tortilla down or make it soggy. Add it right after the cheese layer during the last minute of cooking so it warms through without releasing too much moisture.
13.What’s the difference between a tlayuda, a tostada, and a Mexican pizza?
Tlayudas use extra-large, thin corn tortillas brushed with lard and cooked to a snappy crisp, with a thin layer of refried beans acting as a moisture barrier between the tortilla and melted Oaxaca cheese. Tostadas are smaller, thicker, pre-fried corn tortillas, and Mexican pizza uses layered small tortillas with a crunchy wheat-infused base. Tlayudas have a distinct toasty corn flavor you won’t get from the others.
14.How should I store and reheat leftover cooked tlayudas?
Tlayudas are best eaten fresh right off the comal, but if you have leftovers, store them unwrapped in a paper-towel lined airtight container in the fridge for up to 2 days. Don’t wrap them in plastic, which traps moisture and makes them mushy. Reheat directly on a cast-iron skillet over medium heat for 1 to 2 minutes per side to recrisp the tortilla—skip the microwave, it turns the base rubbery.
15.Can I use homemade corn tortillas for this recipe?
Homemade tortillas make the absolute best tlayudas! Press your fresh masa dough out to a full 12-inch diameter, slightly thinner than you would for regular taco tortillas, so it crisps all the way through without being chewy. Let the pressed tortilla rest for 5 minutes before cooking so it doesn’t shrink, and cook it a minute longer per side than store-bought tortillas to get that perfect golden, shattery crunch.
16.Do I need a special comal pan to make authentic tlayudas?
Not at all! A large cast-iron skillet, flat cast-iron griddle, or even a large nonstick skillet set over medium heat works perfectly. If you don’t have a pan big enough for a 12-inch tortilla, you can cook them directly on your oven rack as noted earlier, or use smaller tortillas cooked in batches. The key is a flat, evenly heated surface that toasts the corn without creating burnt hot spots.
17.How much lard should I use per tlayuda to avoid greasiness?
You only need about ½ a teaspoon of rendered lard per 12-inch tortilla—just enough to lightly coat the entire surface when brushed with a pastry brush, so the tortilla toasts to a golden crisp instead of deep-frying. If you see pools of lard on the tortilla as it cooks, you’ve used too much; blot excess gently with a paper towel before adding bean and cheese layers to cut down on grease.
18.What kind of salsa pairs best with street-style tlayudas?
Salsa macha, the nutty, smoky, slightly spicy Oaxacan chile and oil salsa, is the most authentic pairing, but a bright roasted salsa roja, tangy salsa verde, or thin drizzle of habanero salsa works beautifully. Just skip thick, watery salsas like juicy pico de gallo, or creamy salsas added in thick layers—drizzle a small amount right before serving so you don’t soften the crisp tortilla.
19.Can I make tlayudas on an outdoor grill for a cookout?
That’s one of my favorite ways to make them! Heat your grill to medium, scrub the grates really well, and place the lard-brushed tortilla directly on the grates for 1 to 2 minutes per side until it gets light grill marks and crisps up. Add your bean, cheese, and chorizo layers, close the grill lid for 1 minute to melt the cheese, then pull it off and add fresh toppings. The subtle smoky char tastes just like street cart tlayudas.
20.How thin should I spread the refried beans on the tortilla?
Aim for a thin, even ⅛-inch layer of beans across the entire tortilla, leaving a ½-inch border around the edge for a crispy “crust.” That thin layer acts as a moisture barrier between the tortilla and melted cheese, so the base stays crisp while adding that signature earthy bean flavor in every bite. If you spread beans too thick, they’ll make the tlayuda center doughy and soft, no matter how long you cook it.
OMG, this tlayuda recipe is a total game changer! I’ve been missing the street cart tlayudas I had on my trip to Oaxaca last year and this tastes exactly like what I remember. So crispy, the Oaxacan cheese pull is unreal, my whole family devoured it at taco night last Saturday. I added a little extra pickled red onion on top and it was chef’s kiss.
Super easy weeknight meal! Cook time was actually even faster than 30 minutes for me since I had leftover refried black beans in the fridge from Sunday dinner. Only reason I’m not giving 5 stars is I wish there was a note about what kind of salsa pairs best — I used regular store-bought red salsa and it was fine but I bet there’s a better pick.
Meal prep win! I prepped all the toppings on Sunday and made these for quick lunches all week, they held up way better than I thought they would. Crispy, filling, way cheaper than getting takeout from the Mexican spot down the street from campus. 10/10 will be making these biweekly now.
Brought these to my neighborhood block party potluck last weekend and they were the first thing gone! People kept coming up to ask for the recipe, I felt like a celebrity. I cut them into little wedges like appetizer slices and set out a topping bar so people could add their own avocado, crema, cilantro, whatever they wanted. So easy to make for a crowd!
As someone who’s gluten free, I’m always hunting for easy street food recipes I can make at home without weird specialty ingredients. This was PERFECT — I used certified gluten free extra large corn tortillas and they got so crispy, no cross contamination issues, no weird texture. My partner who eats literally everything said it’s better than the tlayudas we got at the restaurant downtown last month.
First time ever making any kind of Mexican street food at home, this was way easier than I thought it would be! I accidentally burned the first tortilla a little because I had the heat too high, but the other two turned out perfect. Tasted just like the ones my abuela used to make when I was little, almost made me tear up ngl.
Made this as a late night snack after my friend’s house party last night and it hit DIFFERENT. We used leftover carnitas from the party as a topping, added a bunch of hot sauce, and it was better than any late night takeout we could’ve ordered. So easy to throw together even when you’re a little tipsy tbh. 10/10.
Just made this for lunch and OMG it’s SO good. I topped mine with a huge dollop of guac, some crumbled cotija, and a squeeze of lime and I’m already planning to make it again for dinner tomorrow. The crispy edge on the tortilla? *Chef’s kiss* I don’t know why I ever paid $15 for this at a food truck when it takes 20 minutes at home.
My kids loved it!!! I have two super picky eaters who turn their nose up at almost everything new, and they both asked for seconds. I let them pick their own toppings (one only wanted beans and cheese, the other loaded his with salsa and cilantro) and there were zero dinner fights. This is going into our regular weeknight rotation for sure.
Used fresh cilantro and jalapeños from my backyard garden to top these and it made such a difference! The recipe is so straightforward even for someone who doesn’t cook a lot, I was really impressed with how restaurant-worthy the final result was. The crispy texture is spot on, no soggy flatbread here.
I added a layer of chicharron prensado to mine like they do at my local tlayuda stand and it was insane. The crunch from the tortilla, the salty chicharron, the melty cheese… I ate two whole tlayudas in one sitting no shame. If you haven’t tried adding chicharron, do it, you won’t regret it.
Made this fully vegan by swapping the Oaxaca cheese for vegan Oaxacan-style melt and using vegan refried black beans, and it came out so crispy and delicious! My meat-eating roommate tried a bite and said he couldn’t even tell it was vegan, he was shocked. Would love more vegan variation tips if the team has them!
This was pretty good, but I think I prefer my tlayudas a little less crispy? I followed the cook time exactly and the edges were a little too hard for my taste, next time I’ll probably cut the toasting time down by a minute or two. Flavor was great though, the bean and cheese combo is super tasty.
Made this for my partner for our at-home date night last night and we both loved it! We paired it with mezcal margaritas and had the best little Mexican street food night without having to wait for a restaurant table or pay crazy prices. We even had leftover toppings to make more for brunch today with a fried egg on top. Highly recommend for a low-fuss date night meal.