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📍 Oaxaca

Oaxacan tlayudas

· Dinner

A large crisp tortilla with beans, quesillo, grilled tasajo, lettuce and avocado.

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Oaxacan tlayudas: A large crisp tortilla with beans, quesillo, grilled tasajo, lettuce and avocado.
Photo: Jj saezdeo · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 40 min🍽 4 servings📊 Intermediate🏷 Commonly associated
Preparation
25 min
Cooking
15 min
Waiting and resting
0 min

History

A specialty of the central valleys of Oaxaca, often sold in markets and at evening street stalls.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Heat a comal over medium heat. Spread a thin layer of asiento, if using, and beans on each tlayuda.

  2. 2

    Add quesillo and heat until the base is crisp and the cheese melts, without burning the tortilla.

  3. 3

    Grill the tasajo separately until its center reaches 63 °C; rest 3 minutes and cut into strips.

  4. 4

    Add meat, lettuce and avocado. Spoon on salsa, fold and serve immediately.

Cooking tips

  • Use a thin layer of beans to keep the tortilla crisp.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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