Dinner
Mexican Tlayuda con Frijoles y Queso
About this dish
This giant, crispy tortilla piled with refried beans, oaxaca cheese, and your favorite toppings is basically the Oaxacan answer to pizza. Made famous by street stalls in Oaxaca, tlayudas are a fun, shareable meal that'll have you craving that smoky, crunchy bite.
Ingredients
UK and US measurements are both included for every recipe.
12-inch corn tortillas
grain2 units
refried beans
vegetable1 cup (240 ml)
Imperial measurement: 1 cup
shredded Oaxaca cheese
dairy1 cup (100 g)
Imperial measurement: 1 cup
shredded lettuce
vegetable1 cup
crema or sour cream
dairy1/4 cup (60 ml)
Imperial measurement: 1/4 cup
red salsa
other1/4 cup (60 ml)
Imperial measurement: 1/4 cup
vegetable oil
fat2 tablespoons (30 ml)
Imperial measurement: 2 tablespoons
salt
seasoningto taste
Method
Prepare tortillas
PT4MHeat a comal or large skillet over medium-high heat. Lightly brush each tortilla with oil on both sides. Toast for about 2 minutes per side until slightly crisp but still pliable.
Spread beans
PT2MReduce heat to medium. Spread half the refried beans evenly over each tortilla, leaving a small border.
Add cheese
PT2MSprinkle shredded Oaxaca cheese over the beans. Cover the skillet with a lid or foil to melt the cheese, about 2 minutes.
Crisp the bottom
PT4MRemove lid. Increase heat to medium-high and cook uninterrupted until the bottom of the tortilla is golden brown and crispy, 3–4 minutes. Check to prevent burning.
Assemble and serve
PT2MSlide the tlayuda onto a plate. Top with shredded lettuce, a drizzle of crema, and salsa. Serve immediately, cutting into wedges with scissors if desired.
Equipment
- comal or large skillet
- spatula
- lid or foil
- basting brush
Nutrition facts
Tips
- For maximum crispiness, use a dry, thin corn tortilla – the traditional Oaxacan 'tortilla de maíz' works best.
- Feel free to add protein like shredded chicken, chorizo, or tasajo between the beans and cheese before melting.
- If you don't have Oaxaca cheese, mozzarella or string cheese makes a decent substitute, but the real thing takes it over the top.
Serving suggestions
- Serve with extra salsa on the side and a cold beer or aguas frescas. Perfect for a casual dinner with friends.
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Recipe by
Diego Ortega
Specialises in Mexican cuisineDiego Morales is a taco truck owner who puts pineapple on al pastor (the right way).
Describe yourself in three words: Fun, young, loves a line out the truck.