Tlayudas (Recipe)

by Bone Garden Cantina - November 17, 2017

One of our favorite discoveries on our first visit to Oaxaca in Southern Mexico was homemade Tlayudas. This iconic Oaxacan street snack looks similar to a pizza, but is made with a large, thin, toasted tortilla that is like a crispy masa flatbread. They are cooked on a comal or a charcoal or wood-fired grill, and are often folded like a quesadilla so they’re easy to eat in a market or at a street stand.  

Tlayudas or tla-u-das (Pronounced: Lie-Yoo-Das), with an emphasis on the “u”, are made to order in Oaxaca, covered with a spread of black bean puree, asiento (unrefined pork lard), cabbage,  avocado, meat (usually shredded chicken, beef tenderloin or pork), and stringy Oaxacan cheese

Hungry yet?  


Want to try your hand at making your own Tlayuda?  Check out this easy recipe below.  Be sure to snap a pic and share on social media with the hashtag #BGCLovesTlayudas!


1 Tablespoon Olive Oil or Vegetable Oil

1 Teaspoon Ground Cumin – (or to taste)

1 Teaspoon Chili Powder – (or to taste)

½ Teaspoon Brown Sugar

1 Small Yellow Onion – Diced

1 Clove Fresh Garlic – Minced

1 15 oz Can Black Beans – Drained & Rinsed

2 Pasilla de Oaxaca Chiles – Roughly Chopped (First soak in hot water for 5-8 minutes. Remove seeds if you prefer less heat)

2 Cups Shredded Cabbage or Lettuce 

1 Cup Diced Tomatoes 

1 Avocado – Sliced

4 8-inch Whole Wheat Flour Tortillas

1 Cup Shredded Oaxacan Cheese  

½ Cup of Queso Fresco 

1.5 Cup of Meat of Choice – Chorizo, Shredded Chicken, etc

Mexican Crema (sour cream)



+ Preheat oven to 450 degrees or grill to med high heat

+ In a small skillet, heat oil to med high heat and add onions.  Cook for about 5 mins until translucent. Add garlic, cumin and chill powder, and cook for 1 more minute to combine flavors.

+ In a food processor, add beans, onion mixture, Oaxaca chile, brown sugar and 3 tablespoons water. Blend until smooth.

+ Add salt and pepper to taste.

+ Lay tortillas on a baking sheet, or on aluminum foil for the grill – do not overlap tortillas – use 2 baking sheets.

+ Spread bean mixture, Oaxaca cheese and meat on tortillas and bake 5-7 minutes in the oven, or on the grill until edges of tortillas become crisp and brown.

+ Sprinkle with cabbage or lettuce, avocado, tomato and queso fresco, and drizzle with Mexican crema.  

+ Top with salsa.

+ Serve open faced, or enjoy it folded.  Buen provecho!