Mexican Tlayudas
By Lee Jackson ↣ Published on: November 9, 2020
A Oaxacan wonder: Mexican Tlayudas are a delicious, crunchy response to pizza. They combine crisp tortillas, soft beans, charred meat and fresh salad for a street-food experience packed with flavour and texture.
Oaxaca is celebrated for its food, and the tlayuda is one of its standout dishes. Essentially a thin, crisp corn tortilla topped with beans, meat or other ingredients, the tlayuda is often called “Mexican pizza” but it is uniquely Oaxacan. In the region you’ll find variations from simple traditional toppings to bold local specialties like chapulines (toasted grasshoppers) or asada meats piled with fresh greens.
This recipe is included in World Cuisine and Dinner recipe collections and makes an approachable, authentic plate to recreate at home.
What are Tlayudas?
Tlayuda (pronounced roughly “CLA-you-da”) is a crisp, thin corn tortilla topped with spread refried beans, meat, cheese and fresh salad. Served as street food or in restaurants, tlayudas vary in size and toppings. Traditional versions may be simple or include local ingredients; common contemporary toppings include carne asada, beans, cheese and shredded greens for contrast.
Why Tlayudas work so well
Tlayudas bring contrasting textures and flavours together: crunchy tortilla, creamy beans, charred meat, stringy cheese and bright, fresh salad. The balance of richness, acidity and crunch makes every bite satisfying. They work as a single meal or as communal party food—arrange the toppings and let everyone build their own.
Stuff you’ll need
This version follows a traditional pattern commonly found in Oaxaca and includes:
- Carne Asada – thinly sliced flank or skirt steak, quickly grilled for char and juiciness.
- Black beans – pureed and fried into a thick, spreadable refried bean base. Canned beans speed the process without losing flavour.
- Salad vegetables – shredded lettuce or cabbage, radish, cilantro and tomatoes for freshness and crunch.
- Quesillo – Oaxacan string cheese, similar to mozzarella. Use fresh, pull-apart cheese or a firm mozzarella if quesillo is unavailable.
- Lime – for a final bright squeeze.
Step by Step
The recipe is straightforward. Key steps include:
- Marinate the beef
Combine marinade ingredients and marinate the whole beef for at least a few hours, preferably overnight for best flavour and tenderness.
- Make the beans
Toast arból chillies and dried avocado leaves briefly, then blend with drained beans and some reserved liquid. Fry the puree with onion until thick and creamy.
- Toast the tortillas
Crisp store-bought corn tortillas in a hot oven or on the grill until they become crunchy. Cool before assembling.
- Prepare the salad garnish
Shred lettuce and cabbage, slice radishes and tomatoes, and dress lightly with lime juice.
- Pull the cheese
Pull apart quesillo or shred mozzarella just before serving so it remains stringy and fresh.
- Assemble the tlayudas
Spread beans on each tortilla, add slices of steak, scatter salad and finish with cheese and a squeeze of lime.
Pro tips and suggestions
Make ahead: Prepare the beans, marinate the meat and crisp the tortillas in advance. Set toppings out buffet-style so guests can assemble their own.
Cheese: If you can’t find Oaxacan quesillo, use fresh mozzarella or a firm stringy cheese. Buy a whole piece and pull it apart for the best texture.
Toppings: Tlayudas are highly flexible. Beyond carne asada and beans you can use shrimp, carnitas, grilled chicken, chorizo, roasted vegetables, avocado or pico de gallo.
- Shrimp/Prawns
- Carnitas
- Grilled Chicken
- Mexican Chorizo
- Slow cooked pork or beef
- Shredded cabbage
- Grilled corn
- 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 immediately after assembling so the tortilla stays crisp. They work well as a quick solo lunch if ingredients are prepped, or as a communal meal where guests assemble their own. Individual components—refried beans, cooked meat and salad—store well in the fridge for a few days, but assembled tlayudas do not freeze well.
Ready to get cooking?
Now that you know the essentials of tlayudas, try this straightforward combination of beans, carne asada, salad and cheese. Use it as a base to experiment and make your own favourite versions. Enjoy!
Any Questions? (FAQ)
Have a question about this tlayuda recipe? Leave a comment below.
What is a Tlayuda in Mexico?
A common street food from Oaxaca: a thin, crunchy corn tortilla topped with beans, meat, seafood or vegetables. Often called Mexican pizza.
How do you pronounce Tlayuda?
A close pronunciation is “CLA-you-da”.
How do you eat Tlayudas?
Serve whole and break off pieces to eat. They’re typically not cut like a pizza.
How big are tlayudas?
Traditional tlayudas are large (12–13″+). This recipe uses smaller 7–8″ tortillas.
More delicious Mexican recipes
If you enjoyed this tlayuda guide, try other Mexican recipes in the collection for more authentic flavours and techniques.
- Mexican Cilantro Rice (Green Rice)
- Pozole Blanco
- Chochoyotes with Chicken Soup
- Mexican Corn Salad (Esquites)
- Pozole Verde
- Baja Fish Tacos from Ensenada
- Pozole Rojo
- Creamy Chipotle Chicken
Mexican Tlayudas
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 chopped cilantro
- 1 tbsp hot sauce
- salt & pepper
For the refried beans
- 1 can black beans (400g)
- 3 arból chillies
- 3 dried avocado leaves (or 2 bay leaves + 1 tsp anise/fennel)
- ¼ cup olive oil
- ¼ onion (chopped)
- 4 cilantro stems (finely chopped)
- ½ tsp salt
Other ingredients
- 8 corn tortillas (7″ size)
- 1 iceberg lettuce (shredded)
- 1 cup white cabbage (shredded)
- 1 bunch radishes (julienned)
- 1 cup cherry tomatoes (halved)
- 1 cup Oaxacan cheese (chopped) or firm mozzarella
- 2 limes (cut into wedges)
Instructions
For the steak marinade
- Place the whole beef in a zip-lock bag. Mix marinade ingredients, pour over the meat, seal and coat. Refrigerate at least 4 hours, ideally 24 hours.
For the refried beans
- Drain beans and reserve 1 cup of the liquid. Toast avocado leaves and arból chillies briefly. Blend beans, leaves, chillies and reserved liquid to a smooth paste. Fry oil, onion and cilantro stems until soft, add the bean puree and salt, then cook on medium-low for 20–30 minutes until thick. Cool.
Baking the tortillas
- Preheat oven to 350ºF/180ºC. Place tortillas on a baking sheet and bake 10–15 minutes until crisp. Cool and store covered until ready to assemble.
Cooking the steak
- Grill steak on a hot griddle or BBQ for about 2 minutes per side (adjust for thickness) until charred. Rest 1–2 minutes, then thinly slice.
Arranging the Tlayudas
- Spread refried beans over each tortilla, add shredded lettuce, cabbage and radish, top with steak slices and finish with cheese and a squeeze of lime. Serve immediately.
Notes
- Serves 8: you may eat one or more tlayudas per serving depending on appetite.
- Use tortilla size you prefer; assembly remains the same.