Oaxacan Tlayuda with Beans, Tasajo, and Oaxaca Cheese

Why You’ll Love This Recipe

• Ultra-crisp base with creamy beans, melty Oaxaca cheese, and juicy, savory meat—classic Oaxacan street-food flavor at home.
• Flexible cooking: comal, grill, or oven—whichever you have.
• Quick weeknight option using canned beans—still big on authenticity.
• Customizable: choose tasajo/cecina or chorizo, and dial up the heat in the salsa.

Grocery List

• Produce: Tomatillos, dried chiles de árbol, garlic, white onion, avocado, romaine or iceberg, limes, optional radishes
• Dairy: Oaxaca cheese
• Pantry: Tlayuda tortillas, asiento or lard, black beans, kosher salt, white vinegar, dried oregano, ground cumin (optional), cooking oil

Full Ingredients

Tlayuda Base (Makes 2 large tlayudas)

• 2 tlayuda tortillas (12–14 inches; semi-dried corn tortillas)
• 3 tbsp asiento (pork lard sediment) or good-quality lard
• 8 oz Oaxaca cheese, torn into thin strands
• 1 large avocado, sliced
• 2 cups finely shredded romaine or iceberg lettuce
• 1/2 tsp dried Mexican oregano (optional)
• Kosher salt and lime wedges, to taste

Refried Black Beans

• 2 cups cooked black beans with 2/3 cup cooking liquid (or 1 x 15 oz can black beans, drained, plus 1/3 cup water)
• 1 1/2 tbsp lard or neutral oil
• 1/4 cup white onion, finely chopped
• 1 small garlic clove, minced
• 1/4 tsp dried Mexican oregano
• 1/4 tsp ground cumin (optional)
• 1/2 tsp kosher salt, plus more to taste

Meat (choose one)

• 8 oz tasajo (thin salted beef) or cecina (thin salted pork), patted dry, plus 1 tsp oil for searing
• — or —
• 8 oz fresh Mexican chorizo, casings removed

Spicy Tomatillo–Chile de Árbol Salsa

• 6 medium tomatillos (about 10 oz), husked and rinsed
• 6–10 dried chiles de árbol, stems removed (use more for extra heat)
• 1 small garlic clove
• 1 tbsp white vinegar
• 1/2 tsp kosher salt, plus more to taste
• 2–3 tbsp water, as needed to thin

Step-by-Step Instructions

Step 1: Make the salsa

Heat a dry skillet or comal over medium-high. Add tomatillos and dried chiles de árbol. Char, turning occasionally, until tomatillos are blistered and softened with black spots, 6–8 minutes; chiles will toast in 30–60 seconds—pull them as soon as they darken and smell nutty. Blend tomatillos, chiles, garlic, vinegar, and salt until mostly smooth, adding 2–3 tbsp water to loosen as needed. Taste and adjust salt. Set aside.

Step 2: Refry the black beans

In a medium skillet, warm lard over medium heat. Sauté onion until translucent, 3–4 minutes. Stir in garlic for 30 seconds. Add beans and their liquid (or canned beans with 1/3 cup water), oregano, cumin (if using), and salt. Simmer and mash with a potato masher until thick, glossy, and spreadable, 6–8 minutes. The mixture should hold a trail when you drag a spoon through it; if too loose, cook 1–2 minutes more. Keep warm over low heat.

Step 3: Cook the meat

For tasajo/cecina: Heat a lightly oiled skillet over high until nearly smoking. Sear the thin slices 1–2 minutes per side until lightly charred at the edges and just cooked through. Rest 2 minutes, then slice into strips or bite-size pieces. For chorizo: Cook in a skillet over medium heat, breaking into crumbles, until deeply browned and cooked through, 6–8 minutes. Drain excess fat if needed. Keep warm.

Step 4: Preheat your cooking surface

For stovetop: Heat a large comal or cast-iron over medium. For oven: Place a rack in the center (pizza stone if you have one) and preheat to 400°F (205°C). Lightly pre-toast each tlayuda 1 minute per side just to dry the surface; this prevents sogginess later while keeping them flexible.

Step 5: Assemble the base layers

Lay a pre-toasted tlayuda on your comal or a baking sheet. Spread 1–1 1/2 tbsp asiento or lard in a thin, even layer. Spoon on 3/4 cup hot refried black beans and spread to a thin coat, leaving a 1/2-inch border bare. Top evenly with 4 oz Oaxaca cheese, then half of the cooked meat. Sprinkle a pinch of dried oregano if you like.

Step 6: Crisp and melt

Stovetop method: Cook over medium heat, covered with a wide lid to trap heat, until the cheese melts and the base turns shatteringly crisp, 4–6 minutes (check the underside; it should be golden and firm). Oven method: Bake directly on the rack or stone at 400°F for 6–8 minutes until crisp and the cheese is melty. For a touch of color, broil 30–60 seconds—watch closely.

Step 7: Finish and serve

Top each hot tlayuda with 1 cup shredded lettuce and half the avocado slices. Spoon over salsa to taste and add a spritz of lime. Season with a pinch of salt if needed. Serve open-faced and slice into halves or quarters, or fold in half for easier handheld eating.

Pro Tips

• Beans should be thick, not runny—excess moisture softens the crisp base.
• No asiento? Use good lard and crumble a bit of chicharrón or bacon cracklings for that signature savory note.
• Pull Oaxaca cheese into long, thin strands; it melts more evenly than when grated.
• For extra crunch, cook on a preheated pizza stone or cast-iron and keep the border free of beans.
• Working in batches? Hold finished tlayudas on a rack in a 200°F oven to keep them crisp.

Variations

• Vegetarian: Skip the meat. Add chipotle-lime mushrooms (sauté sliced mushrooms with a pinch of chipotle powder, lime juice, and salt).
• Seafood: Quick-seared shrimp with chile de árbol butter in place of meat.
• Folded style: Build, melt, then fold in half and crisp both sides like a giant quesadilla.

Storage & Make-Ahead

Salsa keeps 5 days refrigerated; beans keep 4 days refrigerated. Cooked tasajo/cecina or chorizo keep 3 days refrigerated. Assemble tlayudas just before cooking for best texture. Leftover cooked tlayuda can be reheated on a dry skillet or in a 375°F oven for 6–8 minutes; greens and avocado are best added fresh after reheating.

Nutrition (per serving)

Approximate for 1/2 tlayuda with tasajo: 650 calories; 34 g fat; 52 g carbohydrates; 32 g protein; 12 g fiber; 1,050 mg sodium. Values vary based on meat choice and salsa amount.