Oaxacan Street-Style Crispy Corn Tortilla with Black Beans and Cheese

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Oaxaca's most iconic street snack, this oversized crispy corn tortilla is slathered with mashed black beans, melted Oaxacan string cheese, and topped with seasoned chorizo, avocado, and salsa verde. Cooked until shatteringly crisp on a hot comal, it delivers a satisfying contrast of crunchy, creamy, and spicy in every bite. Street vendors in Oaxaca often build these to order, finishing them with a generous handful of fresh herbs and crumbled cheese.

Nutrition Facts

Per serving (estimated)

• 680 kcalCalories
• 38 gFat
• 14 gSaturated Fat
• 52 gCarbs
• 11 gFiber
• 5 gSugar
• 28 gProtein
• 980 mgSodium
• 720 mgPotassium
• 320 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 95 mcgVitamin A

Ingredients

For the crispy tortillas

• 4 large corn tortillas (10-inch)
• 3 tablespoons asiento or melted pork lard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the black bean layer

• 2 cups cooked black beans, drained
• 1/2 cup water
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1 tablespoon lard or vegetable oil
• 1 garlic clove, minced

For the chorizo topping

• 8 ounces Mexican chorizo, casings removed
• 1/2 white onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil

For the toppings and garnish

• 8 ounces quesillo or low-moisture mozzarella, shredded
• 1 large ripe avocado, thinly sliced
• 1/2 cup salsa verde
• 1/4 cup pickled jalapeño slices
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco

Directions

1. Preheat a large comal or cast-iron griddle over medium heat for about 5 minutes while you prepare the toppings.
2. Heat 1 tablespoon oil in a skillet over medium heat; sauté the onion until soft, then add garlic and chorizo and cook 6-7 minutes, breaking the meat into crumbles, until well browned. Set aside.
3. Combine the black beans, water, cumin, salt, lard, and garlic in a small saucepan over medium-low heat; simmer 5 minutes, mashing with a fork until a thick, spreadable puree forms.
4. Brush both sides of each tortilla with the asiento and place on the hot comal. Cook 2-3 minutes per side, pressing gently with tongs, until golden brown spots appear and the tortilla is rigid and crisp.
5. Spread a generous layer of warm bean puree over each crispy tortilla, leaving a 1/2-inch border around the edge.
6. Scatter the shredded quesillo over the beans, then top with the cooked chorizo. Slide the tortillas onto a baking sheet and broil 1-2 minutes until the cheese is bubbling and melted.
7. Remove from the oven and immediately garnish with avocado slices, a drizzle of salsa verde, pickled jalapeños, crumbled queso fresco, and a shower of fresh cilantro.
8. Slice each into quarters with a sharp knife or pizza cutter and serve hot with extra salsa and lime wedges on the side.

Cook’s Notes

• For the most authentic flavor, source freshly pressed masa tortillas from a tortilleria rather than packaged ones.
• If you cannot find asiento (unrefined pork lard), substitute with regular lard mixed with a tablespoon of finely crushed chicharrón for smoky depth.
• A charcoal or wood-fired grill mimics the smoky char of Oaxaca street vendors and adds wonderful flavor.
• Press the tortilla firmly against the comal with tongs to encourage air pockets, which create extra crunch.
• Serve immediately after assembling so the tortilla retains its signature snap beneath the soft toppings.

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