Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Tlayudas
A large, crunchy, partially fried tortilla covered with a spread of refried beans, asiento, lettuce, meat, and Oaxaca cheese.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
6 steps- 1
Crisp the Tortilla: Heat a very large griddle (comal) or a grill over medium-high heat. Place the large tortilla on it until it becomes rigid, slightly toasted, and leathery, but not completely brittle.
- 2
Spread Base Layers: Remove from heat momentarily. Spread a very thin, even layer of the asiento (pork lard) across the entire surface of the tortilla.
- 3
Add Beans: Spread a thin, even layer of the warm black bean puree directly over the melted lard.
- 4
Add Cheese and Veggies: Sprinkle the stringy Oaxaca cheese generously over the beans. Scatter the shredded cabbage (or lettuce) on top.
- 5
Grill the Meat: While assembling, quickly sear the thin Tasajo or Cecina beef on the hot grill for 1-2 minutes until cooked through. Lay the cooked meat over the tlayuda.
- 6
Final Toast and Serve: Return the fully loaded tlayuda to the grill for a few minutes until the cheese melts slightly and the bottom is very crispy. Serve open-faced or folded in half, topped with avocado slices and salsa.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
77/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving1290
Calories
82 g
Protein
52 g
Carbs
85 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Tlayudas are a specialty of Oaxaca, built on an enormous thin corn tortilla that is griddled until crisp and smoky, then spread with asiento, beans, and Oaxacan cheese. Often called Mexican pizza, the real version is grilled over charcoal and folded or served open, topped with tasajo beef, chorizo, or cecina. It is a beloved street food and night-market staple, prized for its smoky char and the stringy local quesillo.
Listahan note
This version recreates the Oaxacan classic on a comal or grill, layering bean spread, melty cheese, and a protein on a large crisped tortilla, with notes on getting that signature char.
Technique cues
- Spread the beans thin while the giant tortilla is still soft, then crisp it slowly so the base goes crackly without burning.
- Use the smoky char from a grill or a hot dry comal to give the tortilla the toasty flavor that defines a tlayuda.
- Pull the Oaxaca cheese into strands as it melts so it stretches across the surface rather than pooling in clumps.
Kitchen flow
- Parallel prep
- Grill or warm the protein and shred the cabbage while the tortilla crisps so everything is ready to top.
- Make-ahead
- Make the bean spread and cook the protein ahead, then assemble and crisp tlayudas to order.
- Leftover move
- Fold leftover tlayuda in half and re-crisp it like a giant quesadilla for an easy next-day lunch.
- Cleanup rhythm
- Cook on a single comal or grill grate and prep toppings in bowls so cleanup is mostly one surface.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
large corn tortilla
crisp base
Purpose: The oversized thin tortilla griddled crisp is the foundation that gives the tlayuda its name and crunch.
Handling: Warm to soften, spread toppings, then crisp slowly on a comal or grill.
Adaptation: Two overlapping regular corn tortillas if the giant Oaxacan style is unavailable.
refried black beans
base spread
Purpose: A thin layer of beans anchors the toppings and adds earthy depth under the cheese.
Handling: Warm until spreadable and apply an even thin layer right to the edges.
Adaptation: Pinto refried beans work, though black beans are traditional in Oaxaca.
Oaxaca cheese
melty topping
Purpose: This stringy, mozzarella-like quesillo melts into the signature stretch across the tlayuda.
Handling: Pull into strands and scatter over the beans so it melts evenly.
Adaptation: Low-moisture mozzarella is the closest easy substitute for the stretch.
asiento
savory base fat
Purpose: This unrefined pork lard adds the deep, smoky-savory base flavor authentic to Oaxaca.
Handling: Spread a thin smear on the tortilla before the beans.
Adaptation: A little rendered bacon fat or simply more beans if asiento is unavailable.
tasajo or grilled beef
protein topping
Purpose: Thin grilled beef adds smoky, savory heft that makes the tlayuda a full meal.
Handling: Grill thin-sliced beef, then chop and scatter over the cheese.
Adaptation: Chorizo, cecina, or grilled mushrooms all suit the format.
cabbage and avocado
fresh finish
Purpose: Shredded cabbage and sliced avocado add cool crunch and creaminess against the crisp, smoky base.
Handling: Shred cabbage thin and slice avocado, adding both after the tlayuda comes off the heat.
Adaptation: Shredded lettuce works for the crunch if cabbage is not on hand.
Technique notes
- Crisp the base low and slow so it dehydrates into a cracker-like crunch instead of charring before it dries.
- Fold the finished tlayuda in half taco-style, the traditional Oaxacan way to eat the larger ones.
- Finish with a smear of salsa and a squeeze of lime right before folding or serving for brightness.
Ingredient swaps
- Vegetarian direction
- Top with grilled mushrooms, nopales, or extra beans and cheese instead of beef.
- Gluten-free direction
- Corn tortillas keep this naturally gluten-free; check that the chorizo or seasoning has no wheat.
- Dairy-free option
- Skip the cheese and lean on beans, asiento, and avocado for richness.
Serve alongside
- Oaxacan salsa de chile pasilla
- pickled red onions
- grilled green onions
- guacamole
- mezcal with orange and sal de gusano
- Mexican lager
- agua fresca de horchata
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Store toppings and bean spread separately in the fridge for up to three days; assemble and crisp fresh.
- Re-crisp a leftover assembled tlayuda on a dry comal rather than the microwave to keep the base crunchy.
- Do not freeze assembled tlayudas, as the crisp base does not survive thawing.
Equipment
- large comal or grill for crisping
- wide spatula for handling the big tortilla
- grill or pan for the protein
- sharp knife for shredding and slicing
Make this household-aware
Listahan Pro checks this recipe against your household's allergens, finds pantry-aware swaps, builds the shopping list, and helps you plan the week around it.
Plan it in Listahan
Add Tlayudas to your week, check it against your household's allergens, and build the shopping list automatically.
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