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Loading...Clayudas are oversized, ultra-thin crispy tortillas from the Mixteca region of Oaxaca, traditionally cooked on a clay comal over a wood fire. They serve as a festive base for toppings like charred skirt steak, melted string cheese, beans, and fresh salsa. This version recreates the celebratory clayuda often shared at family gatherings and town fairs.
Prep Time30 mins
Cook Time40 mins
Total Time70 mins
Servings4
Yield4 clayudas
Nutrition Facts
Per serving (estimated)
- 610 kcalCalories
- 32 gFat
- 12 gSaturated Fat
- 48 gCarbs
- 9 gFiber
- 4 gSugar
- 34 gProtein
- 780 mgSodium
- 720 mgPotassium
- 240 mgCalcium
- 5 mgIron
- 9 mgVitamin C
- 85 mcgVitamin A
Ingredients
For the masa dough
- 2 cups masa harina
- 1/4 teaspoon food-grade calcium hydroxide (lime)
- 1/2 teaspoon fine salt
- 1 1/4 cups warm water
- 2 tablespoons pork lard, softened
For the toppings
- 1 pound skirt steak, seasoned with 1/2 tsp kosher salt and 1/4 tsp black pepper
- 1 cup refried black beans
- 8 ounces Oaxaca string cheese, torn
- 1 cup salsa roja
- 1 ripe avocado, sliced
- 1/2 white onion, finely chopped
- 1/4 cup fresh cilantro leaves
Directions
- Whisk masa harina, lime, and salt in a bowl; add the water and lard and knead until a smooth, pliable dough forms that does not crack when pressed. Cover and rest 15 minutes.
- Sear the seasoned skirt steak in a hot dry skillet 2 to 3 minutes per side until browned but still rosy inside. Rest 5 minutes, then slice thinly across the grain.
- Divide dough into 4 equal balls of about 4 ounces each. Using a tortilla press lined with plastic, press each ball into a 12-inch round, keeping the surface thin and even with no thick rim.
- Heat a large cast-iron comal or griddle over medium heat until a drop of water sizzles instantly. Lay one dough round on the hot surface and cook 45 to 60 seconds per side until pale golden and dry. Repeat with the remaining rounds.
- Brush each cooked tortilla lightly with lard and return it to the comal; press gently with a clean towel and cook another 30 to 45 seconds per side until crisp and lightly blistered. Stack on a plate.
- Spread warm refried beans over each crisp tortilla, then layer sliced steak and torn Oaxaca cheese. Return topped tortillas to the comal briefly until the cheese softens and starts to melt.
- Top with salsa roja, avocado slices, chopped onion, and cilantro. Cut into wedges and serve immediately while crisp.
Cook’s Notes
- Traditional clayudas use fresh nixtamal masa rather than masa harina; if you can source it, use about 2 1/2 cups and reduce the water slightly.
- Press the dough very thin with no thick rim so the tortilla crisps evenly without puffing up in the center.
- Cooking the tortilla twice, once dry and once with fat, gives the signature crackling texture.
- A smoked pasilla or mezcal-splashed salsa roja pairs especially well with the charred steak.
