Entree: Mexico – Oaxaca – Tlayudas (Large toasted Oaxacan corn tortilla topped with refried beans, cheese, grilled meats, and fresh vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

- 4 large tlayudas, about 12 in (30 cm) each
- 1 1/2 cups (360 g) refried black beans, warmed
- 8 oz (225 g) tasajo or thinly sliced skirt steak, grilled and sliced
- 4 oz (115 g) cooked cecina or Mexican chorizo, crumbled (optional)
- 6 oz (170 g) Oaxacan quesillo (string cheese), shredded
- 2 tbsp (30 ml) pork lard (asiento) or vegetable oil
- 1 cup (70 g) shredded green cabbage
- 1 medium tomato, thinly sliced
- 1 large avocado, sliced
- 1/2 cup (120 g) salsa roja or salsa de árbol
- 1/4 cup (15 g) thinly sliced red onion, rinsed in cold water
- 2 tbsp (8 g) chopped fresh cilantro
- 1 tsp (1 g) dried Mexican oregano
- 1 lime, cut into wedges
- Kosher salt and freshly ground black pepper to taste

Instructions

1. Heat a comal or cast-iron skillet over medium-high heat until very hot. If tlayudas are raw masa tortillas, cook each 1–2 minutes per side until firm and lightly toasted; if pre-made, warm until crisp.
2. In a small skillet, warm the pork lard or oil and briefly crisp the cooked chorizo (if using) until browned; set aside.
3. Spread about 3/8 cup (90 g) warm refried beans evenly over each tlayuda, leaving a 1/2 in (1 cm) border. Sprinkle shredded quesillo over the beans while hot so the cheese softens.
4. Arrange sliced tasajo (and crumbled chorizo if using) on top of the cheese. Return each tlayuda to the comal for 1–2 minutes to meld and slightly toast the bottom.
5. Remove from heat and top with shredded cabbage, tomato slices, avocado, sliced onion, cilantro, and a spoonful of salsa roja. Season with oregano, salt, and pepper and finish with a squeeze of lime.
6. Serve whole or folded in half; cut into quarters to share.