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Mexican Tlayudas

A vital part of a travel experience is having your fill of the country’s street. When in Mexico, a highly recommended street food that you can opt to serve in parties and other social gatherings, would be the tlayudas.

Tlayudas came from Oaxaca and is generally a huge tortilla with beans, meat, and cheese for toppings. It is rather a very simple dish to prepare, so the clincher comes from one’s skill in whipping up great toppings. If you are pressed for time, you can just purchase the ingredients from a grocery, but its actually more fun to create it from scratch.

Try out the recipe below and re-live Mexican your street food tasting adventure.


  • 4 large flat tortillas
  • Black bean puree (recipe follows, or use refried beans)
  • Queso fresco or
  • Oaxaca cheese or substitute
  • Pulled pork (substitute chicken, carne machaca- slow cooked shredded beef, shrimp or leave out)
  • Shredded cabbage
  • Cilantro


  1. Preheat oven to 450 degrees.
  2. Smear a couple tablespoons of black bean puree on one side of the tortillas.
  3. Sprinkle cheeses and pork over the bean puree.
  4. Bake tlayuda for 5 minutes, or until the cheese starts to melt.
  5. Top with a small handful of shredded cabbage and a bit of chopped cilantro.
  6. Bake tlayuda for 5 minutes more to finish crisping the tortilla. (Optional: one interesting variation here is to fold the tlayuda in half before baking the second time before the tortilla gets too crispy)
  7. Serve in wedges with sour cream, guacamole, and salsa.

Black Bean Puree Ingredients:

  • 2 cups cooked black beans (Canned or dried, it doesn’t make too much of a difference. Drain and save the liquid.)
  • Three cloves of garlic, minced
  • 1 small onion, minced
  • Half a red pepper, minced
  • Chili powder to taste
  • 3 tsp. ground cumin
  • Salt and pepper to taste


  1. In a frying pan, fry garlic, onion, pepper and spices until soft.
  2. Dump all ingredients into a blender or a food processor with enough of the saved bean liquid to make a paste a little looser than tomato paste.

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