Tlayuda

Tlayuda (Spanish pronunciation: [tɬaˈʝuða]), sometimes spelled clayuda,[1] is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla[2] covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.[3][4]

Tlayuda

Open face tlayuda
Type	Antojito
Place of origin	Mexico
Region or state	Oaxaca
Main ingredients	Tortillas, refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, salsa
Cookbook: Tlayuda   Media: Tlayuda

Tlayuda con falda, a tlayuda folded in half and topped with grilled skirt steak

A popular antojito, the tlayuda is native to the state of Oaxaca. It is regarded as iconic in the local cuisine, and can be found particularly around Oaxaca City.[3] Tlayudas are also available in the center-south region of Mexico, such as Mexico City, Puebla, or Guadalajara.

The dinner plate-sized tortilla is either seared (usually on a comal) or charred on a grill. Refried beans are then applied, along with lard and vegetables, to serve as a base for the main ingredients. The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of toppings, including "'tasajo" (cuts of meat typical of Central Valley of Oaxaca), chorizo, and cecina enchilada (thin strips of chili powder-encrusted pork). They may be prepared open-faced or folded in half.