Entree: Mexico – Mexican Street Food Classics – Tlayudas (Large toasted Oaxacan-style tortilla topped with refried beans, cheese, greens, meat, and salsa)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 5 min

Total 20 min

Ingredients

- 2 large tlayuda tortillas, about 10–12 in (25–30 cm) each
- 1 1/2 cups (360 g) refried black beans
- 8 oz (225 g) tasajo or thinly sliced skirt steak, grilled and sliced
- 8 oz (225 g) Oaxaca (quesillo) cheese, torn or shredded
- 2 cups (80 g) shredded cabbage or crisp lettuce
- 1 cup (240 g) salsa roja or your preferred tomato salsa
- 1 medium avocado, sliced
- 2 tbsp (30 ml) pork lard or vegetable oil for toasting
- 4 radishes, thinly sliced
- Lime wedges for serving
- coarse sea salt and freshly ground black pepper to taste

Instructions

1. Heat a large comal or cast-iron skillet over medium-high heat and warm the tlayudas one at a time: brush lightly with pork lard or oil, toast one side until crisp and slightly charred, flip, then spread a thin layer of refried beans over the toasted side. Arrange the sliced grilled tasajo, sprinkle the torn Oaxaca cheese, and add spoonfuls of salsa roja.
2. Return the assembled tlayuda to the heat just long enough for the cheese to melt and edges to crisp (about 1–2 minutes). Remove, top with shredded cabbage or lettuce, avocado slices, radishes, a squeeze of lime, season with salt and pepper, slice into portions, and serve immediately.