Tlayuda: A Delicious Mexican Treat

Tlayuda (or tlaxhuas) is a classic Mexican dish that originates from the state of Oaxaca and has the shape of an oversized tortilla, with many ingredients like beans, chicharrón, salsa, cheese and more; but one ingredient in particular makes it special and this ingredient is what gives tlayuda its name.

How to make tlayuda? It’s easier than you think, but making a great version can be difficult if you don’t know the secrets behind this popular Mexican dish. That’s why we put together this ultimate guide on how to make tlayuda from scratch, including our best tips and tricks for making perfect tlayuda every time!

What is Tlayuda?

A Tlayuda is a large toasted tortilla with a spread of black bean puree, fresh lettuce, tomato, onion, avocado, and Oaxacan cheese on top. Like a pizza, the tlayuda can be served open-faced or folded in half. They're usually slathered in asiento, which is unadulterated pork fat.

Tlayuda (pronounced tlah-yoo-dah) is a typical Mexican cuisine that originated in Oaxaca. It is currently regarded as Oaxaca's national dish. Tlayuda is typically served for lunch with a variety of tasty sauces and salsas, but it can also be served for breakfast, snacks, or as a major meal.

Tlayuda is similar to pizza, except instead of dough, it features a beef or chicken filling with cheese. Tlayuda dough is produced from wheat flour, water, yeast, anise, and salt and is popular in the Oaxaca region of Mexico. In a hot clay disk, tlayuda dough bakes. It used to be sold on the streets. It is now considered a delicacy. We'll demonstrate how to make your own.

Recipe Facts

Tlayuda recipe
Recipe: Tlayuda Recipe
Category: Appetizers
Cuisine: Mexican
Author:
Preparation Time:
Cooking time:
Ingredients: Ingredients list here
Instructions: Click to go to process
Servings: 6
Average rating: 4.5 of 5.0 from 695 reviews
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About: Tlayuda recipe guide. Tlayudas is a large, tortilla covered with pureed or refried beans and multiple toppings.

Ingredients needed

  • 1, 15-oz can black beans, drained and rinsed (if you prepare your beans from scratch, use about 2 cups)
  • 1 teaspoon ground cumin
  • 2 Pasilla de Oaxaca chiles, rehydrated
  • 1 teaspoon roasted minced garlic
  • 1 small yellow onion, diced
  • Asiento
  • 1 tablespoon olive oil
  • 1/2 teaspoon brown sugar
  • 4, 8-inch whole wheat flour tortillas
  • 1/2 cup shredded Mexican cheese
  • 2 cups shredded cabbage or lettuce
  • 1 lime, juiced
  • Handful of fresh cilantro, roughly chopped
  • 1 cup diced tomatoes

How to make Tlayuda step by step

  1. Preheat the oven to 450 degrees Fahrenheit or the grill to medium-high heat.
  2. Bring a pot of water to a boil and add the Pasilla de Oaxaca chilies to the pot. After 5-8 minutes of steeping, drain. Remove the seeds and membranes using a knife.
  3. In Oaxaca, beans are frequently cooked in asiento, or unprocessed pork lard.
  4. If using canned beans, heat olive oil in a small skillet over medium-high heat and add onions; sauté until onions are translucent, about 5 minutes. After adding the Roasted Minced Garlic and Ground Cumin, cook for 1 minute more to mix flavors.
  5. In a food processor, combine the beans, onion mixture, chopped Pasilla de Oaxaca chile, brown sugar, and about 3 tablespoons water. Add just enough saved liquid from the beans to the blender to make a chunky purée.
  6. Season the bean mixture to taste with salt and pepper.
  7. Place tortillas on a baking sheet or aluminum foil to grill. Do not overlap tortillas on two baking sheets.
  8. Spread the bean mixture and Mexican cheese on tortillas, then bake for 4 minutes in the oven or on the grill, or until the tortillas are crisp around the edges.
  9. Remove 1/2 cup lettuce, half of the diced tomatoes, half of the sliced avocado, and 1/4 cup crumbly oaxaca cheese from the oven.
  10. Combine the cabbage, lime juice, and cilantro to make the slaw topping. Bake for 3-5 minutes more, or until the toppings are bubbling and the tortilla is crisp around the edges.
  11. In a triangle form, serve with slaw and diced tomatoes.

Tlayudas, like pizza, can be served open-faced or folded in half. It can also be folded and topped with chepiche, a fragrant herb native to the region. Along with the tlayudas, the traditional condiments of red and green salsa, sliced radishes with lime, and pickled onion were served.

Tlayuda dish pictures

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Video on How to make Tlayuda

Video Title: How to make Tlayuda

Learn how to make tlayuda. Tlayudas is a large, tortilla covered with pureed or refried beans and multiple toppings. This is a video on how to prepare fantastic tlayuda.

Conclusion

A tlayuda is a Mexican dish that consists of an oval or rectangular piece of maize dough, about one foot wide and five inches high, topped with various toppings such as chicken or pork, beans, cheese, salsa and avocado. Similar to a pizza, it can also be folded in half like an envelope before being eaten. The dish originated in the state of Oaxaca but has since spread to many parts of Mexico and Central America thanks to migration from these regions.

How do you make the perfect tlayuda? The simple answer is that there isn’t one, because tlayudas can be made in so many different ways and with so many different ingredients that everyone has their own version of this Oaxacan specialty. While the most traditional version of tlayuda, from the town of San Bartolo Coyotepec, doesn’t even have cheese on it, it’s widely accepted that other ingredients, such as cheese and chorizo or tasajo, are welcome additions to this versatile dish.

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