Oaxacan Tlayuda with Chorizo and Steak
Prep Time
30 minutes
Calories
850 kcal (est.)
Difficulty
Medium
Ingredients
- 1 large Tlayuda tortilla (or large corn tortilla)
- 1/2 cup refried black beans
- 1/2 cup Oaxacan cheese (quesillo), shredded, or mozzarella
- 4 oz thinly sliced steak (e.g., tasajo, arrachera, or skirt steak)
- 4 oz cooked chorizo, sliced
- 1/2 avocado, sliced
- 1/4 red onion, thinly sliced
- 3-4 radishes, thinly sliced
- Fresh cilantro sprigs for garnish
- Red salsa (salsa roja) for serving
- Green salsa (salsa verde) for serving
- Lime wedges for serving
- Cooking oil (for steak and chorizo)
Instructions
- Prepare the toppings: Cook the thinly sliced steak to your desired doneness, then slice into smaller pieces. Cook the chorizo and slice it. Slice the avocado, red onion, and radishes. Chop the cilantro.
- Warm the Tlayuda: Lightly grill or toast the large corn tortilla (tlayuda) over a comal or large skillet on medium heat until it's slightly crispy and warmed through but still pliable. This might take 3-5 minutes per side.
- Spread the beans: While the tortilla is still warm, spread the refried black beans evenly over its surface, leaving a small border.
- Add cheese and heat: Sprinkle the shredded Oaxacan cheese (or mozzarella) over the beans. Return the tlayuda to the comal or skillet, cover, and heat until the cheese is melted and bubbly.
- Assemble the Tlayuda: Once the cheese is melted, remove the tlayuda from the heat. Arrange the cooked steak and sliced chorizo evenly over the cheese.
- Garnish: Top with the sliced avocado, red onion, and radishes. Dollop spoonfuls of red and green salsa over the tlayuda. Garnish generously with fresh cilantro sprigs.
- Serve immediately: Serve whole or cut into wedges, with additional lime wedges on the side.