Tlayuda with Quesillo — Olvera-Inspired

About This Recipe

Inspired by Chef Enrique Olvera's deep research into Oaxacan cuisine and the indigenous traditions he champions at Pujol. Tlayuda is the defining street dish of Oaxaca — a 30cm-wide crispy corn tortilla loaded with black beans, asiento (pork lard), Oaxacan string cheese (quesillo), chorizo, avocado and salsa. Olvera has long argued that tlayuda deserves the same global recognition as pizza or naan.

Ingredients

Serves 4

• 4large flour tortillas(30cm or largest available)
• 300 grefried black beans
• 200 gOaxacan string cheese (quesillo)(or low-moisture mozzarella, shredded)
• 200 gMexican chorizo(casing removed, crumbled)
• 2ripe avocados(thinly sliced)
• 1small red onion(thinly sliced)
• 100 gqueso fresco(crumbled)
• 0.5 headiceberg lettuce(shredded)
• 60 mlneutral oil(for brushing)
• 1 tbspsalsa macha(or chili oil)
• 0.5 bunchfresh coriander(leaves)
• 2limes(wedges, to serve)

Instructions

1. 1

   Cook the chorizo

   Cook the crumbled chorizo over medium heat for 6-8 minutes until browned and crispy. Drain on paper towels.

2. 2

   Crisp the tortilla

   Brush a tortilla lightly with oil. Place over high heat (skillet or comal) for 60-90 seconds per side, weighing down with a heavy pan, until golden and crisp.

   The tortilla must be CRISP — not pliable. That's what separates a tlayuda from a quesadilla.

3. 3

   Layer 1 — beans

   Spread a thin layer of refried black beans over the crisp tortilla, edge to edge.

4. 4

   Layer 2 — cheese

   Scatter the shredded quesillo evenly. Return to the heat for 60 seconds until the cheese melts and starts to bubble.

5. 5

   Layer 3 — toppings

   Off the heat, scatter chorizo, avocado, red onion, queso fresco and lettuce. Drizzle with salsa macha.

6. 6

   Serve folded or flat

   Cut into 4 wedges. Serve with lime wedges and coriander leaves. Eat folded over (Oaxacan style) or flat with a knife and fork.

Variations

• •

  Vegetarian Tlayuda: skip chorizo; double the beans and add roasted poblano peppers.

• •

  Tlayuda con Tasajo: traditional version uses thin-sliced grilled beef (tasajo) instead of chorizo.

• •

  Mini Tlayudas: use 15cm tortillas for individual portions.

Storage

Eat immediately. Refried beans keep separately for 3 days.

Frequently Asked Questions