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
£19.95
Total cost
£9.98
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
387
Calories
24g
Protein
40g
Carbohydrates
21g
Fat
5g
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.
Reviews for Oaxacan Tlayudas
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