Street FoodMedium

Tlayudas with Tasajo Dried Beef

Name: Tlayudas with Tasajo Dried Beef
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 Tlayuda tortillas (large, 30cm); 300 g Tasajo (dried beef); 200 g Shredded Oaxaca cheese; 200 g Refried black beans; 3 tbsp Asiento or pork rind lard; 1 Avocado; 1 Lime; 1 pinch Salt to taste; 0.5 Red onion

40 min (20 prep + 20 cook) Medium 2 servings Oaxaca

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 29 Mar 2026

Large Oaxacan tortilla with lard, beans, quesillo and tasajo dried beef, the emblematic dish of Oaxaca.

About this recipe

Tlayudas with tasajo are the queen of Oaxacan street food. A large, semi-crispy corn tortilla is spread with asiento (pork rind lard), refried black beans, shredded quesillo and tasajo, the typical Oaxacan dried beef. It is a substantial dish full of deep, smoky flavours.

History & Origin

The tlayuda is a pre-Hispanic dish that the Zapotec and Mixtec peoples of Oaxaca prepared before the Conquest. Its name derives from Zapotec and refers to the large tortilla that is dried in the sun or on a griddle until semi-crispy. Tasajo is the typical dried beef of the Central Valleys region, where the tradition of drying and salting meat in the sun predates the Spanish Conquest. In the markets of Oaxaca, especially the Tlacolula market and the 20 de Noviembre market in the city, women have been preparing tlayudas for generations. This dish is considered by many to be the most important gastronomic symbol of Oaxaca, recognised even by UNESCO as part of Mexico's intangible cultural heritage.

Estimated cost

£11.80

Total cost

£5.90

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

680

Calories

42g

Protein

58g

Carbohydrates

32g

Fat

Fibre

920mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Heat a griddle over medium-high heat. Place the tortillas and lightly toast on both sides until semi-crispy but still foldable, about 2 minutes per side.
2
Spread the asiento or pork lard over each tlayuda. Spread a generous layer of hot refried beans over the entire surface.
3
Distribute the shredded Oaxaca cheese over the beans and return to the covered griddle for 2–3 minutes until the cheese melts.
4
Meanwhile, grill the tasajo on the griddle over high heat for 2–3 minutes per side until well browned with crispy edges. Cut into strips.
5
Place the tasajo strips over the gratinated tlayuda. Add sliced red onion, avocado and a squeeze of lime. Serve immediately folded in half or laid flat.

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