Mexican Tlayudas

By Lee Jackson ↣ Published on: November 9, 2020

Mexican tlayudas are one of Oaxaca’s most memorable street foods: crisp corn tortillas layered with creamy refried black beans, juicy carne asada, fresh salad vegetables, Oaxacan cheese and a bright squeeze of lime. Often described as Mexican pizza, a tlayuda is crunchy, hearty, colourful and packed with flavour in every bite.

A plate with a Mexican tlayuda and wedge of lime. The background is a collage of sketches of Mexican artist Frida Kahlo

Oaxaca is celebrated throughout Mexico for its food, and the tlayuda is one of its great treasures. Pronounced close to “cla-you-da,” this dish starts with a thin corn tortilla that is cooked until crisp, then topped with deeply savoury ingredients. The result is rustic, generous and wonderfully satisfying.

This Mexican tlayudas recipe focuses on a traditional and approachable combination: refried black beans, marinated grilled beef, shredded lettuce, cabbage, radishes, tomatoes, Oaxacan cheese and lime. It is simple enough for home cooking but still captures the bold textures and flavours that make Oaxacan street food so distinctive.

What are Tlayudas?

A tlayuda is a large, thin corn tortilla that is toasted until firm and crisp, then topped with a variety of Mexican ingredients. It is often compared with a tostada, but it has its own Oaxacan character. In Oaxaca, tlayudas may be served flat and open-faced, or folded and toasted again for extra texture.

The toppings vary from vendor to vendor and cook to cook. Some versions are very traditional, while others are more modern. The most familiar style includes beans, meat, cheese and fresh garnishes. This balance is what makes tlayudas so appealing: creamy beans hold everything together, grilled meat adds richness, salad brings crunch, and lime cuts through with freshness.

Why Tlayudas Work So Well

Mexican tlayudas bring together everything you want in one dish. The tortilla acts as an edible plate, the beans create a savoury base, the meat adds depth, and the fresh toppings keep each bite lively. They are crunchy, soft, creamy, juicy and bright all at once.

They are also excellent for sharing. Prepare the tortillas, beans, steak, cheese and salad toppings separately, then let everyone build their own tlayuda at the table. This makes them a fun option for lunch, dinner, casual gatherings or party food.

Ingredients You’ll Need

This tlayuda recipe uses a straightforward set of ingredients that are easy to prepare and layer beautifully.

Carne asada: Thin flank steak or skirt steak works well because it cooks quickly over high heat and develops a good char.
Black beans: Canned black beans save time and are blended into a thick refried bean paste with chillies and dried avocado leaves.
Fresh vegetables: Lettuce, cabbage, radishes, cilantro and tomatoes add crunch, colour and freshness.
Quesillo: Oaxacan cheese has a stringy texture similar to mozzarella. If you cannot find it, firm mozzarella is a useful substitute.
Lime: A final squeeze of lime brings the whole tlayuda to life.

Arbol chillies and dried avocado leaves, ingredients for refried beans

Step by Step

This recipe is easy to follow if you prepare each element before assembling. Once the toppings are ready, building the tlayudas takes only a few minutes.

Marinate the beef

Mix the marinade ingredients, coat the steak well and refrigerate. A few hours will work, but overnight gives the best flavour.
Make the beans

Toast the chillies and avocado leaves briefly, then blend them with the black beans and reserved liquid. Fry the paste with onion and cilantro stems until thick and creamy.
Toast the tortillas

Bake the corn tortillas until crisp. You can also toast them on a grill, but watch carefully so they do not burn.
Prepare the garnish

Shred the lettuce and cabbage, slice the radishes, halve the tomatoes and keep lime wedges ready for serving.
Prepare the cheese

Pull the quesillo or mozzarella into strands or small pieces just before serving.
Build the tlayudas

Spread beans over each tortilla, add steak, scatter with salad and cheese, then finish with lime.

Black beans, pureed and refried for Mexican tlayudas

Marinated flank steak for Mexican tlayudas

Pro Tips and Suggestions

Make ahead: Prepare the beans, salad vegetables, cheese and tortillas before serving. Keep the steak for last so it stays juicy and warm.

Cheese choice: Quesillo is ideal, but fresh firm mozzarella is a practical alternative. Avoid pre-grated cheese, as it does not give the same pulled texture.

Toppings: The bean base is flexible, so you can adjust the toppings to suit your taste. Keep the balance of creamy, crunchy, rich and fresh for the best result.

Shrimp or prawns
Carnitas
Grilled chicken
Mexican chorizo
Slow-cooked pork or beef

Shredded cabbage
Grilled corn kernels
Avocado slices
Guacamole
Pico de gallo

Grilled bell pepper
Pumpkin seeds
Pickled vegetables
White onion
Cotija cheese

Serving and Storing Suggestions

Tlayudas are best eaten as soon as they are assembled, while the tortilla is still crisp and the toppings are fresh. Serve them whole and let people snap off pieces by hand, or cut them into rough sections if preferred.

If you are preparing ahead, store each component separately in the refrigerator. Keep the tortillas in a cool, dry place so they remain crisp. The finished tlayuda does not store well once assembled, and it is not a good choice for freezing.

A plate with a Mexican tlayuda and wedge of lime

Ready to Get Cooking?

This Mexican tlayudas recipe is all about contrast: crisp corn tortilla, smooth beans, charred steak, fresh vegetables, soft cheese and sharp lime. Start with the classic version, then adapt the toppings to your own taste. That freedom is part of what makes tlayudas such a joyful dish to cook and eat.

Any Questions? (FAQ)

What is a tlayuda in Mexico?

A tlayuda is a popular Oaxacan street food made with a thin, crisp corn tortilla and toppings such as beans, meat, cheese, vegetables and lime.

How do you pronounce tlayuda?

A close English pronunciation is “CLA-you-da.”

How do you eat tlayudas?

Serve them whole, then break off pieces as you eat. They are very crisp, so they do not slice neatly like pizza.

How big are tlayudas?

Traditional tlayudas can be large, often around 12 to 13 inches or more in diameter. This recipe uses smaller 7-inch corn tortillas for convenience.

More Delicious Mexican Recipes

If you enjoy Mexican tlayudas, try other Mexican favourites with similar bold flavours, bright garnishes and comforting textures.

Mexican Cilantro Rice
Pozole Blanco
Mexican Chochoyotes with Chicken Soup
Mexican Corn Salad
Pozole Verde
Baja Fish Tacos
Pozole Rojo
Creamy Chipotle Chicken

Crisp corn tortillas topped with refried beans, carne asada, salad vegetables and Oaxacan cheese

Mexican Tlayudas

Crisp corn tortillas topped with refried black beans, carne asada, salad vegetables, Oaxacan cheese and lime.

Course
Appetizer, Main Course, Snack

Cuisine
Mexican

Prep Time: 30 minutes

Cook Time: 40 minutes

Marination: 1 day

Total Time: 2 hours 10 minutes, plus marinating time

Servings: 8

Calories: 432 per serving

Ingredients

For the carne asada

1.5 lb flank steak
¼ cup olive oil
½ cup fresh orange juice
3 garlic cloves, minced
2 tsp cumin powder
½ cup cilantro, chopped
1 tbsp hot sauce
Salt and pepper

For the refried beans

1 can black beans, 400g, with liquid reserved
3 arból chillies
3 dried avocado leaves, or 2 dried bay leaves with 1 tsp anise or fennel seeds
¼ cup olive oil
¼ onion, chopped
4 cilantro stems, finely chopped
½ tsp salt

Other ingredients

8 corn tortillas, about 7 inches each
1 iceberg lettuce, shredded
1 cup white cabbage, shredded
1 bunch radishes, cut into julienne
1 cup cherry tomatoes, halved
1 cup Oaxacan cheese, chopped or pulled into strands, or firm mozzarella
2 limes, cut into wedges

Instructions

For the steak marinade

Place the whole steak in a zip-lock bag. Mix the olive oil, orange juice, garlic, cumin, cilantro, hot sauce, salt and pepper, then pour the marinade over the beef. Seal the bag and turn it several times so the meat is well coated. Refrigerate for at least 4 hours; 24 hours is best.

For the refried beans

Drain the beans and reserve 1 cup of the liquid, topping up with water if needed.
Toast the avocado leaves and arból chillies in a dry frying pan for about 1 minute to release their aroma.
Blend the beans, toasted leaves, chillies and reserved liquid until smooth.
Heat the oil in a large pan over medium heat. Fry the onion and cilantro stems for 1 to 2 minutes until softened. Add the bean paste and salt, then cook over medium-low heat for 20 to 30 minutes, stirring often, until thick and spreadable. Taste and adjust seasoning.

Baking the tortillas

Preheat the oven to 350ºF / 180ºC.
Place the tortillas on baking sheets without overlapping. Bake for 10 to 15 minutes, or until crisp. Repeat as needed, then leave them to cool.

Cooking the steak

Cook the steak on a hot grill or griddle pan for about 2 minutes per side, depending on thickness, until charred on the outside and cooked to your liking.
Rest the steak for 1 to 2 minutes, then slice thinly.

Assembling the tlayudas

Spread a few spoonfuls of refried beans over each crisp tortilla.
Top with lettuce, cabbage, radishes, tomatoes and sliced steak.
Finish with Oaxacan cheese and serve with lime wedges for squeezing over the top.

Notes

This recipe makes 8 tlayudas. Depending on appetite, one person may eat one or two.
Use any size corn tortilla you prefer. Larger tortillas will need more toppings and may take slightly longer to crisp.
Keep the components separate until serving so the tortillas stay crunchy.

Nutrition