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

  1. Warm the large tortilla on a hot comal or grill to soften. Brush it with asiento or a little oil.
  2. Spread a thin, even layer of the black bean paste right to the edges.
  3. Scatter over the quesillo, then the cabbage and the cooked chopped meat.
  4. 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.
  5. 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.