A real tlayuda uses a large, thin, partly-dried corn tortilla that crisps up like a cracker over a comal or grill. The base is asiento (unrefined pork lard) and thin black beans; the cheese is quesillo (Oaxacan string cheese). Use what you can find — mozzarella and a big flour or corn tortilla still make a delicious version.
Ingredients
- 2 large thin corn tortillas (12–14 in)
- 1 cup thin refried black beans
- 2 tbsp asiento (pork lard) or oil
- 1½ cups quesillo (Oaxaca cheese) or mozzarella, shredded
- 1½ cups shredded cabbage or lettuce
- 200 g cooked tasajo, cecina or chorizo, chopped
- Avocado, salsa & lime to serve
Method
- Warm the large tortilla on a hot comal or grill to soften. Brush it with asiento or a little oil.
- Spread a thin, even layer of the black bean paste right to the edges.
- Scatter over the quesillo, then the cabbage and the cooked chopped meat.
- Return to the comal or grill over medium heat and cook until the underside is crisp and lightly charred and the cheese melts, 4–6 minutes. For the classic style, fold it in half like a giant taco to finish.
- Top with sliced avocado and salsa, cut into wedges, and serve with lime.
🔥 Thin beans, thin layers
Keep the bean paste and every topping thin. Overload a tlayuda and the tortilla steams instead of crisping — the whole appeal is that shatteringly crunchy base.
Oaxaca’s giant crispy tortilla
Sometimes called a "Mexican pizza" — though Oaxacans might raise an eyebrow at that — the tlayuda is Oaxaca's street-food giant: a huge, thin, partially dried tortilla smeared with asiento and refried beans, layered with quesillo, cabbage, avocado and meat, then crisped over charcoal until it snaps.
It's smoky, crunchy and built for sharing late at night.
Ingredient notes & substitutions
- Tlayuda tortilla — a large, thin, dried corn tortilla. A big regular tortilla, well crisped, is the fallback.
- Asiento — unrefined pork lard, the flavour base; regular lard substitutes.
- Refried black beans — the spread that holds it together.
- Quesillo (Oaxaca cheese) — the stringy melt; mozzarella works.
- Toppings — cabbage or lettuce, avocado, tomato, salsa, and tasajo, cecina or chorizo.
🔥 Pro tips
The whole point is crisp: grill or griddle it over real heat until the tortilla snaps rather than bends. Spread the asiento and beans thinly and evenly so it crisps instead of steaming. Add the fresh toppings after it comes off the heat, so they stay cool and crunchy against the hot, crackling base.
Common mistakes to avoid
- A soggy base. Too much wet topping, or not enough heat.
- Adding fresh toppings before grilling. They wilt and steam the tortilla.
- Too thick a tortilla. It won't crisp all the way through.
What to serve with tlayuda
- Folded in half like a giant taco, or open-faced and shared.
- With salsa roja and a squeeze of lime.
- With a cold beer, Oaxaca street-stall style.
Storage & reheating
A tlayuda really has to be eaten immediately — the base softens fast. Prep the components ahead (beans, meat, toppings) and assemble and grill to order.
Tlayuda FAQ
What is a tlayuda?
A large, thin, crisped Oaxacan tortilla topped with asiento, refried beans, cheese, meat and fresh vegetables.
Is it really a "Mexican pizza"?
It's a common shorthand, but it's its own thing — the base is a crisped tortilla, not bread dough, and the toppings are distinctly Oaxacan.
What is asiento?
Asiento is unrefined pork lard, the residue left from rendering. It gives the tlayuda its unmistakable savoury base.
What cheese is used?
Quesillo, the stringy Oaxacan cheese. Mozzarella is the closest widely available substitute.
Can I make it without a grill?
Yes — a very hot dry skillet or a broiler will crisp the tortilla, though you'll miss some of the charcoal smoke.