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Tlayudas, often referred to as Oaxacan pizza, is a beloved street food from Oaxaca, Mexico, that offers a perfect blend of textures and flavours. This oversized, crispy tortilla is topped with a variety of savoury ingredients, making it a satisfying and culturally rich meal.
Whether enjoyed at a local market stall or made fresh at home, Tlayudas represent the bold, vibrant spirit of Oaxacan cuisine, balancing tradition with an inviting sense of indulgence.
What Is Tlayudas?
Tlayudas are large, slightly toasted tortillas made from corn, traditionally about the size of a dinner plate. The tortilla serves as the base for a range of toppings, often including refried black beans, melted Oaxacan cheese (a stringy, mozzarella like cheese), and meat such as tasajo (thinly sliced beef), cecina (marinated pork), or chorizo.
What makes Tlayudas unique is their combination of crispy and soft textures, as the tortilla is toasted on a comal (a traditional griddle) until it’s crisp around the edges but still chewy in the centre.
Once the base is ready, its spread with a layer of refried beans, then piled high with the toppings of choice. Fresh ingredients like shredded lettuce, sliced avocado, radishes, and a drizzle of salsa add brightness and crunch, creating a beautiful balance of savoury, smoky, and fresh flavours.
Some variations also include a dollop of crema or a sprinkling of Oaxaca’s famous string cheese, making every bite a complex and satisfying experience.
Ingredients and Taste
At the heart of any good Tlayuda is the tortilla itself, thin, crisp, and slightly charred for that perfect balance of crunch and chew. The refried black beans provide a creamy, earthy foundation, while the melted Oaxacan cheese adds a rich, buttery note that pulls all the flavours together.
The meat toppings, whether grilled beef, marinated pork, or smoky chorizo, bring bold, savoury flavours that contrast beautifully with the freshness of the vegetables.
The final touches of salsa and avocado add brightness, balancing out the richness of the meat and cheese. The combination of ingredients creates a dynamic mix of flavours and textures: crunchy, soft, creamy, and tangy, all in one bite.
Each Tlayuda can be tailored to individual tastes, making it a versatile and crowd-pleasing dish that showcases the essence of Oaxacan cuisine, where simple ingredients, prepared with care, come together to create something truly special.
A Taste of History
Tlayudas have been a staple of Oaxacan cuisine for generations, with roots deeply connected to the indigenous people of the region. The use of corn as a base for the dish speaks to the importance of maize in Mexican culture, particularly in Oaxaca, where it has been cultivated for thousands of years.
The tradition of cooking on a comal, an essential tool in Mexican kitchens, also ties Tlayudas to a long history of rustic, yet carefully crafted food.
While Tlayudas may resemble pizza in appearance, their origins are distinctly Oaxacan. The toppings vary according to local ingredients and personal preferences, making each Tlayuda a reflection of the diverse culinary heritage of the region.
Historically, they were a humble meal, made with whatever was available, beans, cheese, and vegetables from local farms. Over time, they evolved into a celebrated street food, enjoyed by locals and visitors alike.
Tlayudas (Oaxacan Pizza) Recipe
Serves: 4 people
Ingredients:
For the Tlayuda Base:
- 4 large tlayuda tortillas (or large, thin corn tortillas)
- 1/4 cup lard (or vegetable oil)
- 1 cup refried black beans
- 1/2 tsp ground cumin (optional)
For the Toppings:
- 200g (7 oz) Oaxacan cheese (or mozzarella), shredded
- 200g (7 oz) cooked chorizo or tasajo (grilled beef), thinly sliced
- 1 avocado, sliced
- 1/2 cup fresh cilantro, chopped
- 1 tomato, thinly sliced
- 1/2 red onion, thinly sliced
- 1/4 cup salsa or pickled jalapeños (optional)
- Salt and pepper to taste
Directions
Preheat your oven to 180°C (350°F). If you don’t have tlayuda tortillas, you can use large, thin corn tortillas and crisp them in the oven for about 5-7 minutes. Ensure they are crispy but not overly browned.
In a small saucepan over medium heat, warm up the refried black beans. If you prefer a spicier flavour, add a 1/2 teaspoon of ground cumin while stirring. This step helps bring out the flavour in the beans and makes them easier to spread over the tortilla base.
Once the beans are warm, take a large spoon and spread a generous layer of the refried beans over each tlayuda tortilla. Ensure the beans cover the surface evenly, as they form the base layer for the toppings.
Using a basting brush, lightly coat the edges of the tortillas with a small amount of melted lard or vegetable oil. This will help the edges crisp up nicely during baking.
Sprinkle the shredded Oaxacan cheese (or mozzarella if unavailable) over the layer of beans. Make sure the cheese is distributed evenly to cover the beans. It should start to melt and bubble during the baking process, binding the flavors together.
Add your choice of cooked protein. Chorizo is a popular option, but tasajo or grilled beef works just as well. Spread the meat evenly over the cheese layer, ensuring each bite has a good mix of flavors.
Place the tlayudas on a baking tray and bake in the preheated oven for 10-12 minutes, or until the edges of the tortilla are crisp, and the cheese is fully melted and golden.
Once baked, remove the tlayudas from the oven and top them with fresh avocado slices, tomato, red onion, and cilantro. Add a drizzle of salsa or pickled jalapeños for extra heat if desired. Serve the tlayudas immediately, slicing them like pizza for easy sharing.
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