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Mexican Tlayudas with Grilled Beef

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An open Oaxacan tlayuda with black beans, quesillo, cabbage, avocado, and grilled beef.
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Tlayudas are an Oaxacan specialty built on large, thin tortillas that turn crisp over a comal before being spread with beans and layered with simple toppings.

The tortillas are toasted until sturdy, then topped with smooth black beans, quesillo, fresh cabbage and vegetables, and quickly grilled beef.

Toast each tortilla before topping it; a dry, crisp base prevents the beans and vegetables from making it limp.

Serving Suggestions

Serve open and flat or fold into large wedges, with lime and a smoky red salsa alongside.

Folded Mexican tlayuda wedges filled with beans, cheese, vegetables, and grilled beef.

Recipe Notes

Prepare the beans and beef one day ahead. Assemble and toast tlayudas only when ready to serve.

An open Oaxacan tlayuda with black beans, quesillo, cabbage, avocado, and grilled beef.

Mexican Tlayudas with Grilled Beef

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Crisp Oaxacan tortillas with black beans, quesillo, cabbage, vegetables, and grilled beef.
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Prep Time 30 minutes
Cook Time 25 minutes
Beef resting 20 minutes
Total Time 55 minutes
Servings: 4 tlayudas
Course: Main Course
Cuisine: Mexican
Calories: 710
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Black Beans
  • 2 cups cooked black beans drained, with 1/2 cup cooking liquid reserved
  • 2 tbsp lard or neutral oil
  • 1 clove garlic minced
  • 1/2 tsp fine salt
Grilled Beef
  • 1 lb flank or skirt steak
  • 1 tbsp neutral oil
  • 1 tsp fine salt
  • 1/2 tsp ground black pepper
Assembly
  • 4 large Oaxacan tlayuda tortillas
  • 8 oz Oaxacan quesillo or low-moisture mozzarella shredded
  • 2 cups finely shredded cabbage
  • 2 medium tomatoes thinly sliced
  • 1 large avocado sliced
  • 2 whole limes cut into wedges
  • 1 cup smoky red salsa for serving

Equipment

  • Large cast-iron griddle or comal
  • Blender or potato masher
  • Medium skillet
  • Grill pan or outdoor grill
  • Tongs

Method
 

Prepare the Beans and Beef:
  1. Heat the lard in a skillet, cook the garlic for 20 seconds, then add the beans, salt, and enough reserved liquid to mash them into a smooth spread. Keep warm.
  2. Rub the steak with oil, salt, and pepper. Grill over high heat for 3 to 5 minutes per side. Rest for 10 minutes, then slice thinly across the grain.
Toast and Top:
  1. Heat a large dry comal or griddle. Toast each tlayuda tortilla for 2 to 3 minutes per side until dry, lightly spotted, and crisp but still foldable.
  2. Spread each tortilla with beans. Add quesillo and return to the griddle over low heat until the cheese softens.
Finish:
  1. Top with cabbage, tomato, avocado, and grilled beef.
  2. Serve open or fold into large wedges. Offer lime and salsa at the table.

Nutrition

Calories: 710kcalCarbohydrates: 76gProtein: 43gFat: 28gSaturated Fat: 10gCholesterol: 90mgSodium: 1180mgFiber: 17gSugar: 7g

Notes

  • True tlayuda tortillas are larger and drier than standard flour tortillas; use the largest thin corn tortillas available.
  • Keep toppings restrained so the crisp tortilla remains easy to lift or fold.

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