Street FoodMedium

Oaxacan Tlayudas

Name: Oaxacan Tlayudas
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 Avocado; 200 g Refried beans; 2 leaves Lettuce; 30 g Lard or pork dripping; 200 g Oaxacan string cheese (quesillo); 200 g Tasajo or cecina (dried/salted beef); 1 Tomato; 2 Large corn tortillas

3.0(1 rating)

35 min (20 prep + 15 cook) Medium 2 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 10 Feb 2026 · Updated: 3 Jun 2026

A large, crispy Oaxacan tortilla with beans, string cheese and dried beef.

About this recipe

The tlayuda is a large, toasted corn tortilla - crispy and almost cracker-like - spread with asiento (pork dripping), refried beans, Oaxacan string cheese, tasajo (dried beef) and fresh vegetables. Often called the Mexican pizza, it's the most iconic street food in Oaxaca.

History & Origin

The tlayuda is the most emblematic dish of Oaxaca, originating from the Central Valleys where Zapotec women have been preparing these large tortillas for centuries. Its name comes from Zapotec, and it is traditionally cooked on a clay griddle fuelled by firewood, which gives it its characteristic smoky flavour. The 'asiento' - the toasted residue from rendered pork lard - is the secret ingredient that gives it its unmistakable taste. In 2019, the tlayuda was declared Intangible Cultural Heritage of Oaxaca.

Estimated cost

£21.47

Total cost

£10.74

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

387

Calories

24g

Protein

40g

Carbohydrates

21g

Fat

Fibre

698mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Add the prawns and mussels. Cover and cook for a further 5-6 minutes until the prawns are pink and the mussels have opened. Discard any mussels that stay closed.
2
Season with salt and pepper, stir in the chopped coriander and squeeze over some lime juice. Serve steaming hot with warm tortillas on the side.
3
Fill a short tumbler or rocks glass with ice cubes.
4
Heat the lard in a deep frying pan over medium-high heat until shimmering.
💡 Lard is traditional and gives the best flavour, but you can use vegetable oil if you prefer.
5
Fry each small tortilla for about a minute on each side until slightly crisp but still pliable. While still hot, gently pinch the edges up to form a shallow rim.
💡 Work quickly - the edges are easiest to shape while the tortilla is still warm.

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Mexican Antojitos Explained: A Complete Street Food Glossary

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Edmond Bojalil

Founder, Recetas Mexas

Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for home kitchens worldwide. Based in Madrid since 2018.