tlayuda

How to makd Tlayudas! This healthy, lightened-up, version is vegan and GF adaptable! Feel free to add walnut chorizo,  chicken carnitas or turkey chorizo! Made with a crispy tortilla, topped with refried beans, cheese (optional) cabbage slaw, avocado and cilantro.

Tlayudas Recipe 

whole-grain tortillas (or sub GF tortillas) 8-10 inches wide, or larger.

cabbage

carrots

radishes -thinly sliced (optional)

onion

salt, plus more taste

½ an english cucumber- sliced

jalapeno- finely chopped- optional

scallions

¼-½ cup cilantro- chopped

olive oil

lime

refried black beans beans

Optional: Chicken carnitas , walnut Chorizo,

Oaxacan String cheese, Crumbled Queso Fresco Cheese, melty cheese

Optional sauces- Chipotle Mayo

Garnish with sliced avocado, cilantro, lime wedges, scallions, fresh summer tomatoes, hot sauce,

avocado (perfectly ripe)

jalapeno

garlic

lime juice

water

salt

Toast tortillas dry, directly on the oven racks ( no sheet pan) until crisp, about 20 minutes. This is key- they need to be very crispy and dry, not bendy. You can make these ahead.

Combine the cabbage, carrots, radish, onion, and toss in a large bowl with the salt. ( This will seem like a LOT at first, but will it will release liquid and shrink down.)

Add the cucumber, jalapeño, scallions and cilantro, Toss well, then add olive oil and lime juice and a little zest. Let it rest on the counter &#8211; or make this ahead and refrigerate.

If making the avocado sauce&#8211; make this now- placing everything in a food processor and blending until smooth. Taste, adjust salt and spice level adding more jalapeño if needed. Place in a bowl.

When ready to assemble, heat the refried beans, adding ¼-½ cup water (to loosen them) and using a fork, whip in a pinch of salt, cumin and coriander to season to taste.

If using chicken or chorizo, heat them up now and if using cheese, turn on the broiler.

To assemble, carefully lather up some beans on the tortilla ( like you pizza sauce on a pizza). At this point you could add chicken and cheese (and melt)- or leave off and keep it vegan. Top the warmed base with a generous mound of cool slaw. Spoon over avocado sauce(or sliced avocado) or Chipotle Mayo.

Garnish with cilantro sprigs, hot sauce, lime wedge, pickled onions or shallots. Serve immediately (with knife and fork) while the beans are warm and the tortillas are still crisp.

This recipe like all of the ones I have tried are wonderful! Can't praise you enough! your homemade refried beans are really good - I never made them before x

One of my favorites of your recipes! The avocado cilantro sauce is delish and really makes the dish!  Here in Texas we eat ALOT of mexican food, but it's not always the healthiest.  This recipe is beautiful and healthy!  BTW I love the poem and would love to know the author.

We loved this.  It made a lot of slaw, so the next time, I would cut it in half.  Especially loved the avocado cream.  I made my own refried beans

Omg! This simple yet delicious meal was incredible, I'm going to say it's probably the most delicious vegan meal I've ever had! Better than you would get at most restaurants and so easy to make at home. This is the first recipe from your site I've tried and I can't wait to explore the rest! We made this without any olive oil and just had to add a litre extra water to the avo sauce, would probably also recommend 2 cans of refried beans if you are feeding 4, maybe that's just because we couldn't stop eating! 😋😘

Sorry meant to be a little extra water, not a litre!

Another great recipe and my favourite so far.  So full of flavour.  I made it completely vegan but could easily accommodate the meat eaters.  Thank you for teaching me so much about layering flavours and textures, it makes veganism so much more interesting.

This is my #1 favorite Mexican food of all time. I've traveled to Oaxaca just to eat tlayudas. This healthier version sounds amazing and I can't wait to make it!

This has turned into one of my favorite recipes all times.  I love the mixture of flavors and have had this twice in as many weeks.

This is soooo good Sylvia, thank you!! I made your refried beans and chicken carnitas:) Yet another kickass recipe!! All texture, color and flavor. Definitely making this one again... infact, every recipe I've tried from your beautiful site (I've tried many) has been a hit. Thank you for the inspiration:)

we all liked this tonight, vegans and non-vegans alike! We had It with the sriracha mayo....so yummy! Thank you...we have not made a bad recipe from you yet! :)

Delicious! And so healthy. I got the wrong tortillas and so they ended up more like tacos, but that was my fault and the flavor was amazing regardless.

I loved this! Perfect for vegan night. I am really trying to make more plant-based meals for dinner but it's hard to please everyone's palate. My husband and I loved this. I made the slaw, the avocado crema and the chipotle mayo. My husband and daughter added cheese but I had it with just the beans and it was filling and delicious! I didn't miss the meat or the cheese. Thank you!

This has become an easy weeknight staple in our house!

https://content.jwplatform.com/videos/qYZl6ygF.mp4

How to make Tlayudas! Traditional Oaxacan street food, tlayudas are like a Mexican style pizza, made with a crispy tortilla, silky refried beans, optional meat and cheese, delicious cabbage slaw, avocado and cilantro. This lightened-up version is vegan adaptable and loaded with healthy veggies! 

How to make Thayludas

Tortilla típica de los valles centrales del estado de Oaxaca (México). Principales características son el gran tamaño (incluso más de 40 cm de diámetro), su sabor completamente diferente al de otro tipo de tortilla y la ligera dureza en su consistencia (sin llegar a ser tostada)

Tlayuda

tlayudas (*)

200 gramos de frijoles refritos

300 gramos de queso Oaxaca fresco deshebr ado

300 gramos de cecina asada y c ortada en pequeños trozos

Chicharrón al gusto

aguacate

Mexican Tlayudas are a wonderous combination of crunchy and soft! The country&#039;s answer to pizza - a crisp corn tortilla is topped with all manner of delicious ingredients. Fresh and flavourful with every crunch!

Mexican Tlayudas

flank steak

orange juice

cumin powder

cilantro ((chopped))

hot sauce

salt & pepper

black beans ((400 grams)(frijol negro))

arból chillies

avocado leaves

onion ((chopped))

cilantro stems ((finely chopped))

corn tortilla ((7" size))

iceberg lettuce ((shredded))

white cabbage ((shredded))

radishes

cherry tomatoes ((cut in half))

Oaxacan cheese ((chopped)(or firm mozzarella))

limes

Put the beef (whole) into a zip-lock bag. Combine all the marinade ingredients and pour into the bag. Seal the bag then agitate coat all the meat. Refrigerate for at least 4 hours, 24 hours is best.

For the steak marinade

Drain the beans, and retain 1 cup of the liquid (if you need to top up the liquid with water, that’s OK).In a dry frying pan, toast the avocado leaves and arból chillies for a minute to release the aroma.Tip the beans, avocado leaves, arból and cooking liquid into a blender and blend to a smooth paste.Heat a large pan with the oil over a moderate heat and gently fry the onion and cilantro stems for 1-2 minutes until soft. Add the bean paste and the salt and stir well. Cook over a medium/low heat for 20-30 minutes, stirring regularly to avoid sticking. The beans should be thick! Check for seasoning and then leave to cool.

For the refried beans

Preheat oven to 350ºF/180ºCPlace 2 tortillas on a baking sheet (without overlapping). Bake in oven for 10-15 minutes until crisp. Repeat with the remaining tortillas and then leave to cool. You can do this in advance and leave, covered in a cool place - they&#039;ll stay crisp.

Baking the tortillas

Using a BBQ grill or a hot griddle pan, cook the steak for 2 minutes each side (or more depending how thick your steaks are). Cook until you have some good char on the outside.Let the steak rest for 1-2 minutes, then thinly slice.

Cooking the steak

Using a spoon or spatula, smooth over a few spoonfuls of refried beans onto each tortilla. Scatter over some lettuce, cabbage and radish and then a few slices of steak. Finish with some Oaxacan cheese.When serving, offer a wedge of lime to squeeze over and if you&#039;re feeling generous, a little Mexican sour cream!

Arranging the Tlayudas

https://www.youtube.com/watch?v=t2zdPsSd2dg

These Mexican Tlayuda are a taste and texture sensation. Crisp corn tortillas act as a crunchy base for a host of wonderful Mexican ingredients. Creamy, refried beans, crunchy salad and perfectly charred carne asada. Topped with the much loved-and super delicious Oaxaca cheese. Tlayuda might just be the new pizza folks, so get your Tlayuda game started with my simple recipe.

Get the full recipe here: https://www.cookeatworld.com/mexican-tlayudas

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