Tlayudas (Oaxacan "Pizza")

🧂 Ingredients

• 4 Large tlayuda tortillas(These are large, thin, and crispy corn tortillas, typically 12-14 inches in diameter. If unavailable, large tostada shells or very thin, large corn tortillas can be substituted, though the texture will differ.)
• 4 tbsp Asiento (unrendered pork lard)(Essential for authentic flavor. If unavailable, you can substitute with bacon fat or even a good quality vegetable shortening, though the flavor will be different.)
• 1.5 cups Refried black beans(Warm and smooth refried beans are best. You can make your own or use good quality canned beans.)
• 200 g Oaxaca cheese(Also known as quesillo. It's a stringy, semi-soft white cheese. Shredded mozzarella or a blend of Monterey Jack and mild cheddar can be substituted if Oaxaca cheese is not available.)
• 200 g Tasajo (dried, salted beef)(Thinly sliced, air-dried beef. If unavailable, thinly sliced grilled steak (like skirt steak or flank steak) or even shredded cooked chicken can be used.)
• 2 Avocado(Ripe, for slicing or mashing.)
• for serving Salsa(Your favorite salsa, such as a smoky chile de arbol salsa, a fresh pico de gallo, or a mild tomato salsa.)
• 1/4 head Optional: Cabbage(Finely shredded for a fresh crunch.)
• for serving Optional: Lime wedges

👨‍🍳 Instructions

1. 1

   Prepare the toppings: If using tasajo, thinly slice it. If using shredded chicken or steak, ensure it's cooked and ready. Slice the avocados. Finely shred the cabbage if using. Have your salsa and lime wedges ready.

   ⏱️ 10 minutes
2. 2

   Warm the asiento: Gently melt the pork lard in a small saucepan over low heat until it's liquid. Alternatively, you can warm it slightly in a microwave-safe bowl.

   ⏱️ 2 minutes
3. 3

   Heat the tlayudas: Place the tlayuda tortillas directly onto a dry comal (griddle) or a large skillet over medium heat. Cook for about 2-3 minutes per side, or until they become slightly pliable and warmed through. You want them flexible enough to spread toppings without breaking, but not yet crispy.

   ⏱️ 5 minutes
4. 4

   Assemble the base: Remove the warmed tlayudas from the heat. Immediately spread a generous layer of warm refried beans evenly over one half of each tortilla, leaving a small border. Then, brush or spread the melted asiento over the beans. This adds richness and helps the beans adhere.

   ⏱️ 3 minutes
5. 5

   Add cheese and protein: Sprinkle a generous amount of shredded Oaxaca cheese over the bean-covered half of each tlayuda. Arrange the tasajo (or your chosen protein) over the cheese. If using, add a layer of shredded cabbage on top of the protein.

   ⏱️ 3 minutes
6. 6

   Crisp the tlayudas: Return the assembled tlayudas to the comal or skillet over medium heat. Cook for 5-8 minutes, or until the bottom of the tortilla is golden brown and crispy, and the cheese is fully melted and gooey. You can cover the comal loosely with a lid or foil for the last few minutes to help the cheese melt faster.

   ⏱️ 5-8 minutes
7. 7

   Finish and serve: Carefully remove the tlayudas from the heat. You can either serve them open-faced or fold them in half like a large quesadilla. Top with sliced avocado and serve immediately with salsa and lime wedges on the side.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓Asiento (pork lard) is crucial for the authentic, rich flavor of tlayudas. It's often rendered from pork fat and has a distinct taste.
• ✓For easier eating, fold the tlayuda in half once it's cooked and the cheese is melted. This creates a large, foldable taco-like street food.
• ✓The goal is a tlayuda that is crispy on the bottom and edges, with a warm, gooey, cheesy interior.
• ✓Don't overcrowd the comal; cook in batches if necessary to ensure even heating and crisping.

🔄 Variations

• For a unique crunch, add a layer of toasted chapulines (grasshoppers) before or after cooking.
• Substitute tasajo with cooked chorizo for a spicy kick.
• Add pickled red onions or a drizzle of crema for extra flavor and texture.

🥗 Nutrition

Per serving