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.
Recipe Notes
Prepare the beans and beef one day ahead. Assemble and toast tlayudas only when ready to serve.
Mexican Tlayudas with Grilled Beef
Crisp Oaxacan tortillas with black beans, quesillo, cabbage, vegetables, and grilled beef.
Equipment
- Large cast-iron griddle or comal
- Blender or potato masher
- Medium skillet
- Grill pan or outdoor grill
- Tongs
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
Instructions
Prepare the Beans and Beef:
- 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.
- 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:
- 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.
- Spread each tortilla with beans. Add quesillo and return to the griddle over low heat until the cheese softens.
Finish:
- Top with cabbage, tomato, avocado, and grilled beef.
- Serve open or fold into large wedges. Offer lime and salsa at the table.
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.
Nutrition
Calories: 710kcalCarbohydrates: 76gProtein: 43gFat: 28gSaturated Fat: 10gCholesterol: 90mgSodium: 1180mgFiber: 17gSugar: 7g