Tlayuda

The tlayuda is a traditional dish from the state of Oaxaca, Mexico. Often referred to as a Mexican pizza, this iconic street food represents a fusion of flavors and textures that signifies the rich culinary heritage of the region. Oaxaca's diverse indigenous cultures have contributed to this unique dish that combines local ingredients in a way that pays homage to both the past and present.

The defining feature of a tlayuda is the large, thin, crispy tlayuda base, which is made from corn masa. The base serves as a canvas for various toppings, providing a delightful crunch with every bite. While the tlayuda base remains a constant, the toppings can vary based on availability and personal preference, showcasing the versatility of this delectable dish.

Ingredients

• Tlayuda base (large, thin corn tortilla)
• Refried black beans
• Quesillo (Oaxacan string cheese)
• Chorizo (or cecina, a type of salted meat)
• Avocado
• Tomato
• Lettuce
• Salsa (your choice of red or green)
• Lime (for garnishing)
• Salt and pepper to taste

Preparation

1. Preparing the Tlayuda Base

The tlayuda base is traditionally prepared on a large clay griddle called a comal. To achieve the right texture, it is lightly toasted until it becomes crispy. If a comal is not available, a stove-top griddle or a heavy skillet can be used to achieve similar results. Heat the griddle over medium heat and toast the tlayuda base for a few minutes on each side until it is golden and crispy.

2. Cooking the Chorizo

In a skillet, cook the chorizo over medium heat until it is fully cooked and slightly crispy. Be sure to break it into small pieces as it cooks. Drain any excess oil and set aside.

3. Preparing the Refried Black Beans

While the chorizo is cooking, warm the refried black beans in a separate pan. Ensure they are smooth and spreadable. If needed, add a little water to thin the beans to a spreadable consistency.

Assembling the Tlayuda

1. Spreading the Beans

Once the tlayuda base is ready, spread an even layer of refried black beans across its surface. This will serve as the first layer of the tlayuda.

2. Adding the Cheese

Top the beans with a generous amount of quesillo. Pull apart the quesillo into thin strings and distribute them evenly over the beans.

3. Topping with Chorizo

Spoon the cooked chorizo over the cheese. The spicy and savory flavor of the chorizo complements the creamy quesillo perfectly.

4. Garnishing

Finish the tlayuda with fresh toppings including sliced avocado, tomato, and shredded lettuce. Drizzle salsa over the top and season with salt and pepper to taste. Serve with a wedge of lime for an added hint of citrus.

Cooking Process

Once assembled, some choose to give the completed tlayuda a final toasting to melt the quesillo. This can be done on a griddle or in an oven under the broiler for a few minutes. Keep a cooking timer handy to ensure perfect timing. Be sure to watch closely to prevent burning.

How to Enjoy

To fully enjoy the tlayuda, it is typically eaten by hand. Fold the crispy tlayuda base over the toppings and break it into pieces. Each bite offers a satisfying crunch along with a burst of flavors from the creamy beans, salty quesillo, spicy chorizo, and fresh toppings. Pairing the tlayuda with a refreshing beverage such as a Mexican soda or freshly made agua fresca enhances the culinary experience.