Tlayudas Recipe: Make the Best Authentic Tlayudas Oaxaqueñas

Fry the chorizo in a pan to get the juices out.

Cut some onions and garlic while the chorizo is cooking.

Wash the avocado leaves and warm them on a griddle at low heat.

Fry the onions until browned, then add garlic to the pan.

Rinse the canned beans and prepare them for cooking.

Mash the beans with a spoon (improvising due to lack of tools).

Add the mashed beans to the pan with the onions and garlic.

Crumble the avocado leaves and add them to the beans for flavor.

Remove the cooked chorizo and set aside, scraping the fat into the beans for added flavor.

Season the beans with Himalayan salt and fresh pepper.

Cook the chile de agua until blackened, then remove from heat.

Slice the cooked chorizo into small circles for topping.

Prepare the toppings by slicing avocado and removing seeds from the chile de agua, then cutting it into strips.

Prepare the quesillo by cutting it into thin strips.

Spread the refried beans on the tortilla as a base.

Add quesillo on top of the bean paste on the tortilla.

For one tlayuda, close it and place it on the griddle; for the second, leave it open-faced.

Cook the tlayudas on the griddle or in a pan on low heat until warmed through.

Serve the tlayudas on plates.

Equipment Needed

Spice Level:

Dietary