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Loading...A beloved open-face dish from Oaxaca, Mexico, featuring a large thin corn tortilla toasted until shatter-crisp, then layered with refried black beans, melty string cheese, savory crumbled chorizo, and fresh garnishes. The contrast of hot, crispy base with cool, crisp vegetables is what makes this street-food classic unforgettable.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 large open-face tortillas
Nutrition Facts
Per serving (estimated)
- 720 kcalCalories
- 38 gFat
- 14 gSaturated Fat
- 62 gCarbs
- 12 gFiber
- 5 gSugar
- 32 gProtein
- 1180 mgSodium
- 780 mgPotassium
- 320 mgCalcium
- 5.5 mgIron
- 14 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the Crispy Tortillas
- 2 cups masa harina
- 1 1/4 cups warm water
- 1/2 tsp fine salt
- 2 tbsp vegetable oil, for brushing
For the Refried Black Beans
- 1 tbsp lard or vegetable oil
- 1 small garlic clove, minced
- 1 can (15 oz) black beans, drained with 1/4 cup liquid reserved
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 2 tbsp chopped fresh epazote or cilantro
For the Toppings
- 8 oz Mexican chorizo, casings removed
- 8 oz Oaxaca string cheese (quesillo), torn into strands
- 1 large ripe avocado, thinly sliced
- 1 medium Roma tomato, finely diced
- 1 cup thinly shredded green cabbage
To Finish
- 1/4 cup Mexican crema or sour cream
- 1/4 cup crumbled queso fresco or cotija
- 2 tbsp pickled jalapeño slices
- Fresh cilantro or epazote leaves
- 4 lime wedges
Directions
- Make the tortillas: In a bowl, combine masa harina, warm water, and salt; knead until a soft, pliable dough forms that holds together without cracking. Divide into 4 equal balls, then press each between two sheets of plastic into 8- to 9-inch thin rounds using a tortilla press or heavy skillet.
- Heat a large comal or dry cast-iron skillet over medium-high heat. Cook each tortilla 60-90 seconds per side until lightly speckled but still flexible. Stack and keep covered with a clean towel.
- Prepare the beans: Heat lard in a small saucepan over medium heat, sauté garlic 30 seconds until fragrant, then add beans, reserved liquid, cumin, and salt. Mash with a potato masher until smooth and spreadable, then stir in epazote and remove from heat.
- Cook the chorizo in a medium skillet over medium heat, breaking it into small crumbles, for 6-8 minutes until deeply browned and crispy. Drain off excess fat and set aside.
- Preheat oven to 425°F (220°C). Lightly brush both sides of each toasted tortilla with vegetable oil and place them directly on the oven rack (or on a baking sheet) for 4-5 minutes until golden and crisp at the edges.
- Remove tortillas from oven. Working quickly, spread a generous layer of warm bean mixture over each tortilla, leaving a 1/2-inch border. Top with shredded Oaxaca cheese and crumbled chorizo.
- Return to the oven for 3-4 minutes, just until the cheese melts and the tortilla edges turn deep golden and slightly charred.
- Top each tortilla with shredded cabbage, diced tomato, and avocado slices while still hot so the heat gently warms the avocado.
- Drizzle with crema, scatter crumbled queso fresco, pickled jalapeños, and fresh cilantro over the top. Serve immediately with lime wedges for squeezing.
Cook’s Notes
- If short on time, substitute 4 large store-bought corn tortillas (look for Oaxacan-style at Latin markets) and skip the tortilla-making steps.
- Authentic quesillo melts into silky strands; if unavailable, use a mix of low-moisture mozzarella and Monterey Jack for a similar pull.
- For maximum crispness, pre-toast the tortillas on a comal before brushing with oil and adding toppings – this prevents sogginess from the bean layer.
- Traditional Oaxacan versions sometimes add cecina (salt-cured beef) or tasajo (thinly sliced grilled beef) alongside the chorizo for extra richness.
- Tlayudas are meant to be eaten by hand; fold the flexible outer edges inward to handle the hot toppings, and serve with extra salsa pasilla Oaxaqueña on the side.
