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Mexican

Tlayudas

Non-vegetarian

Tlayuda

Large, thin, crisp Oaxacan tortillas spread with pork lard and refried black beans, topped with stretchy quesillo, cabbage and tomato, then folded or served open and toasted over coals.

Tlayudas is a Mexican street food from Mexico, ready in about 35 minutes and made with corn tortilla, black beans (cooked or canned) and oaxaca cheese. It serves 4 and is rated easy to cook.

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Prep
15 min
Cook
20 min
Total
35 min
Serves
4
Level
Easy
Calories
731

Ingredients

4 servings

Beans

Equipment

Method

  1. Step 1

    Fry the onion (opens in a new tab) in the oil, add the beans and salt and mash or blend with a splash of water into a smooth, spreadable paste.

    Onions frying golden in a pan
    How it looks · Photo: Magda Ehlers on Pexels

  2. Step 2

    If using chorizo (opens in a new tab), crumble and fry it until crisp.

    • 6 min
    • medium heat

    Food safety: Cook raw chorizo until no pink remains.

  3. Step 3

    Spread each tortilla (opens in a new tab) thinly with lard (opens in a new tab), then with beans. Scatter cheese (and chorizo (opens in a new tab)) over half.

    • 4 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

  4. Step 4

    Fold in half and toast on a hot griddle or over a grill, turning, until crisp and the cheese melts, 3–4 minutes.

    A flatbread cooking on a hot griddle
    How it looks · Photo: Muhammad Khawar Nazir on Pexels

  5. Step 5

    Open up and add the cabbage (opens in a new tab), tomato (opens in a new tab) and avocado (opens in a new tab), with salsa on the side.

    • 2 min

About this dish

Origin
Oaxaca, Mexico · Well documentedMore food from Mexico
Dish
Dinner · Snack · Street food · Pizza & savoury pies
Cooking method
Grilled, Toasted
Taste
savoury, earthy, smoky
Diet
No gluten ingredients · No nut ingredients · High-protein
All labelsNon-vegetarian · No gluten ingredients · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Beef-free · High-protein
Without the optional extras: Flexitarian-friendlyWith the listed swaps: Vegetarian (lacto-ovo), Eggetarian, Lacto-vegetarian, Pescatarian, Pork-freeWorked out from the ingredients. How labels work
Good for
Street food
Cook more with
Corn tortilla · Black beans (cooked or canned) · Oaxaca cheese · Lard · Onion · Cabbage
Techniques
Grilling · Toasting · Charcoal grilling · Spice roasting (dry-roasting)

Allergens

  • Contains: Milkfrom oaxaca cheese
  • May contain: Sulphitesfrom chorizo

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

731 kcal per serving

Estimated

1 serving ≈ 379 g · recipe makes 4

Where the energy comes from

  • Protein 15%
  • Carbohydrate 40%
  • Fat 45%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy731 kcal193 kcal
Protein28.1 g7.4 g
Carbohydrate73.4 g19.4 g
Net carbohydrate54 g14.3 g
Sugars3.6 g1 g
Added sugars0 g0 g
Fibre19.4 g5.1 g
Fat36.9 g9.8 g
Saturated fat13.9 g3.7 g
Trans fat——
Cholesterol64 mg17 mg
Sodium643 mg170 mg
Salt equivalent1.6 g0.4 g
Vitamins & minerals per serving
Potassium
945 mg
Calcium
452 mg
Iron
4.2 mg
Magnesium
174 mg
Vitamin A (RAE)
45 µg
Vitamin C
22 mg
Vitamin D
0.6 µg
Vitamin B12
0.5 µg
Folate (DFE)
239 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: chorizo, tomato salsa (jarred).
  • Oaxaca cheese: Queso asadero (FDC 173437) used as a stand-in; both are mild, stretched-curd Mexican melting cheeses.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Storage

  • Best eaten immediately; the beans keep 4 days refrigerated.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Sauces, chutneys & dips for this dish

Recipe DNA

How this dish is built

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in steps 2, 3, 5

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

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