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.