Authentic Oaxacan Tlayuda Recipe (with Mexican Cheeses)

Name: Oaxacan Tlayuda
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 large corn tortillas (30cm diameter) — or 4 medium tortillas; 150g refried beans (black Oaxacan or pinto); 2 tablespoons pork lard (asiento) — optional, substitutable with oil; 150g Oaxaca cheese in strings; 80g Cotija cheese crumbled; 200g Panela cheese in slices; 200g protein: cecina, tasajo, chorizo or chicken (or none for vegetarian); 100g romaine lettuce julienned; 1 ripe avocado in slices; 150ml Mexican salsa verde; 1 lemon in wedges; Fresh cilantro to garnish

About tlayuda

Tlayuda is the Oaxacan answer to Italian pizza — a large crispy tortilla topped with ingredients. But unlike pizza, the tlayuda base isn't baked with the ingredients: the tortilla is toasted first until crispy like a cracker, then topped with cold or warm ingredients and warmed briefly.

What makes tlayuda unique are the 3 Mexican cheeses it uses: Oaxaca cheese for melting (sticky core), Cotija cheese crumbled (salty topping), and Panela cheese in slices (firm creaminess). It's one of the most complete dishes in the Corazón de Leche catalog — uses all 3 cheeses in a single preparation.

Ingredients for 2 large tlayudas

2 large corn tortillas (30cm diameter) — or 4 medium tortillas
150g refried beans (black Oaxacan or pinto)
2 tablespoons pork lard (asiento) — optional, substitutable with vegetable oil
150g Oaxaca cheese (Corazón de Leche) in strings
80g Cotija cheese (Corazón de Leche) crumbled
200g Panela cheese (Corazón de Leche) in 0.5cm slices
200g protein to taste: cecina, tasajo, chorizo or chicken (or none for vegetarian version)
100g romaine lettuce in fine julienne
1 ripe avocado in slices
150ml Mexican salsa verde (tomatillo + chili)
1 lemon in wedges
Fresh cilantro to garnish

Step-by-step instructions

Toast tortillas

Heat a large griddle or pan over medium heat. Toast each tortilla 2-3 minutes per side WITHOUT oil until crispy like a cracker — should sound hollow when tapped. Set aside on large plate.

Warm the beans

Warm refried beans in a pan with the lard (or oil) until creamy. Season with salt. Set aside warm.

Prepare protein

If using protein: cook cecina/chorizo/chicken in pan until well browned. Chop into small pieces. If vegetarian version, skip this step.

Melt the Oaxaca

In a small pan over low heat, melt the Oaxaca cheese strings with 2 teaspoons water until sticky and elastic. Keep warm.

Assemble the tlayuda

On each toasted tortilla: spread generous layer of refried beans (cover entire surface). Add chopped protein. Distribute melted Oaxaca cheese. Place Panela cheese slices. Sprinkle crumbled Cotija. Top with lettuce, avocado and drizzle of salsa verde.

Warm and serve

Warm each tlayuda in preheated 200°C oven for 3-4 minutes (just to warm, NOT to melt more) or briefly covered on the griddle. Serve immediately with fresh cilantro on top, lime to squeeze and extra salsa verde on side. Eat by hand cutting into triangles like pizza.

Pro tip

The "asiento": it's cooked pork lard traditionally spread on the tortilla BEFORE the beans. Brings deep flavor and fatty touch. If you don't have access to lard, use olive oil or skip it — the tlayuda is still delicious, just less authentic. What matters is using the correct 3 cheeses: Oaxaca + Cotija + Panela.

Variants and restaurant service

3 tlayuda variants by region and restaurant:

Cecina tlayuda (Oaxacan classic): with chili-marinated cecina — the most authentic version
Tasajo tlayuda: with marinated beef — more substantial
Vegetarian tlayuda: only with the 3 cheeses + beans + avocado — increasingly demanded option in Spain

For restaurant: it's one of the most complete and profitable dishes on the menu. Uses all 3 Corazón de Leche cheeses in a single preparation. Raw material cost: ~€6-8 per large tlayuda. Menu sale: €18-26. Margin 65-70%. Prep time per order: 8-10 minutes. Ideal signature dish to differentiate from generic competition.

More recipes and guides

Frequently asked questions

What cheeses go in an authentic tlayuda?

Three Mexican cheeses: Oaxaca cheese (melted for sticky core), Cotija cheese (crumbled as salty topping), and Panela cheese (sliced for firm creamy texture). All 3 are from Corazón de Leche in Spain.

How long does it take to make a tlayuda?

30 minutes total: 15 min prep (toasting tortillas, warming beans, preparing protein) + 15 min assembly and final warming. For restaurant service, prep everything in batch and assemble per order in 8-10 minutes.

Can I make it with medium tortillas?

Yes, use 4 medium tortillas instead of 2 large ones. Result is smaller individual tlayudas — works for starter or individual plate. Authentic Oaxacan uses large 30cm tortillas.

Is tlayuda like a Mexican pizza?

It's the most-used comparison in Spain and it's quite accurate: large toasted tortilla with toppings. But unlike pizza, the base toasts WITHOUT toppings first (stays crispy like cracker), and toppings are added at the end.

Where to buy the 3 cheeses in Spain?

At MercaMX (OK Drinks SL) with 24-48h delivery across Spain. The 3 Corazón de Leche cheeses (Oaxaca + Cotija + Panela) combine in a single order to optimize logistics. B2B WhatsApp: +34 628 68 60 89.

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Authentic Oaxacan tlayuda recipe