Entree: Mexico – Mexico City – Tlayudas (Oaxacan Flatbread)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 18 min

Additional 15 min

Total 55 min

Ingredients

- 4 large tlayuda tortillas, about 10–12 in (25–30 cm) each
- 2 cups (480 g) refried black or pinto beans
- 1 lb (454 g) skirt steak (tasajo), thinly sliced
- 2 tbsp (30 ml) vegetable oil, divided (or asiento/lard if available)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 garlic cloves, minced (about 6 g)
- 2 tbsp (30 ml) fresh lime juice
- 8 oz (225 g) queso Oaxaca (quesillo), shredded or torn
- 2 cups (120 g) thinly shredded cabbage or romaine lettuce
- 2 medium avocados, sliced (about 10 oz / 300 g)
- 1 small red onion, thinly sliced (about 4 oz / 115 g)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 tsp (4 g) granulated sugar
- 1 tsp (5 g) salt (for pickling liquid)
- 1 cup (240 ml) salsa roja or salsa de arbol, store-bought or homemade
- 1/4 cup (15 g) chopped fresh cilantro
- 4 lime wedges, for serving
- Optional: crumbled queso fresco or cotija, to taste

Instructions

Short Description:
Large toasted tlayuda tortillas topped with refried beans, shredded grilled steak, melting queso Oaxaca, avocado, crunchy cabbage, pickled red onion, salsa, and fresh cilantro — a Mexico City adaptation that turns the Oaxacan original into a hearty main course.

Regional Notes:
This Mexico City version keeps the tlayuda base but uses local toppings and preferences: grilled skirt steak (tasajo) or similar meats, abundant avocado, and queso Oaxaca (quesillo) rather than only Oaxacan regional accompaniments. The result is a heartier, city-style entree adapted from the Oaxacan street classic.

1. Make the quick pickled red onions: in a heatproof bowl combine 1/2 cup (120 ml) white vinegar, 1/2 cup (120 ml) water, 1 tsp (4 g) sugar, and 1 tsp (5 g) salt. Add the thinly sliced red onion, press down so liquid covers, and set aside at room temperature for at least 15 minutes (or refrigerate for up to 2 hours).
2. Marinate the steak: in a bowl combine the thinly sliced skirt steak, 2 tbsp (30 ml) vegetable oil, 2 tbsp (30 ml) fresh lime juice, 2 minced garlic cloves, 1 tsp (5 g) kosher salt, and 1/2 tsp (2 g) black pepper. Toss to coat and let rest 15–30 minutes at room temperature.
3. Cook the steak: heat a large cast-iron skillet or grill over high heat until very hot. Add the steak in a single layer and cook, undisturbed, 2–4 minutes per side until nicely charred and medium-rare to medium (cook longer for well done). Transfer to a cutting board and let rest 5 minutes, then slice thinly across the grain.
4. Heat the refried beans: in a small saucepan over medium heat, warm 2 cups (480 g) refried beans with a splash of water if needed until spreadable. Keep warm.
5. Toast the tlayudas: wipe the skillet or comal clean and reduce heat to medium-high. Lightly brush both sides of each tlayuda with a little vegetable oil or a smear of asiento/lard (about 1/2 tbsp / 7 ml per side). Toast each tlayuda 2–4 minutes per side until crisp and slightly charred but still pliable enough to hold toppings. Work in batches if needed.
6. Assemble while hot: place a toasted tlayuda on a plate or serving board. Spread about 1/2 cup (120 g) warm refried beans over each tlayuda, leaving a small edge. Sprinkle about 2 oz (55 g) shredded queso Oaxaca over the beans so it melts slightly from the warm tortilla.
7. Top the tlayuda: arrange a quarter of the sliced steak over each tlayuda (about 4 oz / 115 g cooked steak per tlayuda), then add a handful (about 1/2 cup / 15 g) shredded cabbage, several avocado slices, and a few pieces of pickled red onion (drained). Spoon 2–3 tbsp (30–45 ml) salsa over the top.
8. Finish and serve: sprinkle with chopped cilantro and optional crumbled queso fresco or cotija. Serve each tlayuda with a lime wedge for squeezing and extra salsa at the table. Eat by slicing into quarters or folding slightly to pick up toppings.
9. Storage and notes: assemble just before serving so the tlayuda remains crisp. Leftover components (steak, beans, pickled onions) store separately in the refrigerator up to 3 days. Re-toast tortillas briefly before assembling for best texture.