Entree: Mexico – Oaxaca – Tlayudas (Oaxacan Flatbreads)

Serving Size: 4

Approximate Time

Prep 45 min

Cook 15 min

Total 1 hr

Ingredients

- 4 large tlayuda tortillas (10–12 in / 25–30 cm diameter), store-bought or homemade
- 2 cups (480 g) refried black beans, homemade or canned
- 2 tbsp (30 ml) asiento (pork lard) or neutral oil (vegetable or canola)
- 8 oz (225 g) quesillo (Oaxacan string cheese), pulled or shredded
- 1 lb (454 g) tasajo (salted skirt or flank steak), trimmed and thinly sliced
- 8 oz (225 g) Mexican chorizo, casings removed (optional)
- 2 cups (60 g) shredded cabbage or romaine lettuce
- 2 medium avocados, sliced
- 1/2 cup (80 g) thinly sliced red onion
- 1/4 cup (15 g) chopped cilantro
- Lime wedges, for serving
- Kosher salt and freshly ground black pepper
- 1–2 tbsp (15–30 ml) vegetable oil, for grilling/searing

Salsa roja (makes about 1 cup / 240 ml)
- 4 roma tomatoes, about 12 oz (340 g)
- 3 dried chiles de arbol (or 2 guajillo for milder), stems and seeds removed
- 1 small jalapeño (optional), stem removed
- 1 clove garlic
- 1/4 tsp (1 g) salt, plus more to taste
- 2 tbsp (30 ml) water (to adjust consistency)
- 1 tbsp (15 ml) vegetable oil (for toasting)

Instructions

Short Description:
Large, crisp toasted tortillas spread with refried beans and asiento (pork fat), topped with melted quesillo (Oaxacan string cheese), grilled tasajo (salted skirt steak), shredded lettuce, avocado, onion, and bright salsa roja for a hearty Oaxacan main course.

Regional Notes:
This Oaxacan version uses quesillo (Oaxacan string cheese), asiento or lard, and tasajo — classic regional meats — and is finished with shredded lettuce and avocado rather than the thicker toppings found in some other Mexican regions. The tortilla is large and crisp (tlayuda-style) rather than soft like a standard taco tortilla.

1. Make the salsa roja: toast tomatoes, chiles, jalapeño (if using), and garlic in a dry skillet over medium heat until charred in spots and softened, about 6–8 minutes; add the chiles last for 30–60 seconds to avoid burning. Transfer to a blender with 1 tbsp (15 ml) oil and 2 tbsp (30 ml) water; blend until smooth. Season with 1/4 tsp (1 g) salt and adjust to taste. Set aside.
2. Season the tasajo slices lightly with salt and pepper. If using chorizo, remove from casing and crumble. Heat 1 tbsp (15 ml) vegetable oil in a large cast-iron skillet or grill pan over high heat until very hot.
3. Cook the tasajo in a single layer, working in batches if needed, about 2–3 minutes per side for good char and medium doneness; remove and let rest 5 minutes, then slice into bite-size strips if not already thin. If using chorizo, cook in the same pan until browned and cooked through, breaking up with a spoon, 5–7 minutes. Keep warm.
4. Crisp the tlayuda tortillas: preheat oven to 450°F (230°C) with a rack near the top, or heat a large comal/griddle over medium-high heat. Lightly brush one side of each tortilla with 1/2 tbsp (7 ml) asiento or oil. If using oven, place oiled-side up on a baking sheet and bake 4–6 minutes until edges are blistered and crisp; if using comal, place oiled-side down on hot surface and press with a spatula until crisp and blistered, about 2–4 minutes.
5. Spread 1/2 cup (120 g) refried beans over each crisped tortilla, leaving a small rim. Drizzle or brush a little asiento (about 1/2 tsp / 2.5 ml) over the beans for richness.
6. Scatter about 2 oz (55 g) shredded quesillo over each bean-covered tortilla, then top with approximately 4 oz (115 g) cooked tasajo per tlayuda (divide cooked meat evenly). If using chorizo, sprinkle about 2 oz (55 g) per tlayuda.
7. Return assembled tlayudas to the oven (or under a hot broiler) for 2–3 minutes, or place back on the comal covered with a lid, until the cheese melts and the edges are crisp and warmed through. Watch closely to avoid burning.
8. Remove from heat and finish: top each tlayuda with about 1/2 cup (30 g) shredded lettuce or cabbage, sliced avocado, a few rings of thinly sliced red onion, and a spoonful of salsa roja. Sprinkle with chopped cilantro and a squeeze of lime.
9. Serve each tlayuda whole as an individual flatbread for one person; provide a knife and fork to slice into quarters, or fold and eat by hand. Leftovers: store components separately and re-crisp tortillas in a hot oven before assembling.