Mexican
Tlayudas
“A grand Oaxacan antojito: crispy, smoky, and bursting with layers of rich flavors from savory tasajo to fresh avocado.”
Medium1 hour
Where it comes from
Hailing from the central valleys of Oaxaca, tlayudas have been a staple for centuries, epitomizing the region's love for hearty, rustic street foods, often enjoyed late at night in the bustling markets of Oaxaca City.
On the Palate
What goes into it
Proteins
Vegetables
Fruits
Grains & Staples
Other
How it's made
- 1
Prepare masa by mixing masa harina with water and salt, then shape into large, thin discs.
- 2
Cook the masa discs on a hot comal until they develop a firm, crispy texture.
- 3
Spread a generous layer of refried beans over the crispy base.
- 4
Layer sliced tasajo, crumbled quesillo, shredded cabbage, and avocado slices on top.
- 5
Finish with a drizzle of salsa and a spoonful of lard before folding in half and serving.
