Entree: Mexico – Mexican Street Food Classics – Tlayudas (Large toasted Oaxacan-style tortilla topped with refried beans, cheese, greens, meat, and salsa)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 4
Approximate Time
Prep
15 min
Cook
5 min
Total
20 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 large tlayuda tortillas (9 7/8 to 11 3/4 in (25–30 cm) each; estimated total edible weight 7 oz (200 g)) 12 3/4 oz (360 g) refried black beans (estimated edible portion: 12 3/4 oz (360 g)) 7 7/8 oz (225 g) grilled and sliced skirt steak (tasajo-style; estimated cooked edible weight) 7 7/8 oz (225 g) Oaxaca (quesillo) cheese, torn or shredded (practical catalog alternative for estimate: mozzarella) 2 7/8 oz (80 g) shredded cabbage 8 1/2 oz (240 g) tomato salsa (salsa roja) 1 medium avocado, sliced (estimated edible flesh 5 1/4 oz (150 g)) 2 tbsp (30 ml) pork lard for toasting (about 1 oz (28 g)) 4 radishes, thinly sliced (estimated edible weight 2 1/8 oz (60 g)) Lime wedges for serving (estimated edible juice and flesh 1 1/16 oz (30 g)) Coarse sea salt and freshly ground black pepper to taste (estimated total 0.071 oz (2 g))
Show original ingredient measurements
2 large tlayuda tortillas (25–30 cm each; estimated total edible weight 200 g) 360 g refried black beans (estimated edible portion: 360 g) 225 g grilled and sliced skirt steak (tasajo-style; estimated cooked edible weight) 225 g Oaxaca (quesillo) cheese, torn or shredded (practical catalog alternative for estimate: mozzarella) 80 g shredded cabbage 240 g tomato salsa (salsa roja) 1 medium avocado, sliced (estimated edible flesh 150 g) 30 ml pork lard for toasting (about 28 g) 4 radishes, thinly sliced (estimated edible weight 60 g) Lime wedges for serving (estimated edible juice and flesh 30 g) Coarse sea salt and freshly ground black pepper to taste (estimated total 2 g)
Instructions
1. Heat a comal or large skillet over medium-high heat. Brush the tortillas lightly with the measured pork lard and toast each until crisp and lightly charred on one side; flip. 2. Spread the refried black beans over the toasted side of each tortilla. Top with the grilled skirt steak, Oaxaca cheese, and tomato salsa. 3. Return each assembled tortilla to the comal or skillet and cook for 1–2 minutes, until the cheese melts and the edges crisp. 4. Remove from the heat. Top with shredded cabbage, avocado, and radishes. Season with salt and pepper, squeeze lime over the top, cut into portions, and serve immediately.
Estimated Nutritional Information*
Per serving | Servings: 4
Calories: 622 kcal
Carbohydrates: 45.4 g
Protein: 33.5 g
Fat: 35.7 g
Saturated fat: 13.9 g
Sodium: 1295 mg
Potassium: 1044 mg
Calcium: 408 mg
Iron: 3.74 mg
Generated: 2026-11-06T06:56:08+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Sodium, Potassium, Calcium and Iron are known subtotals. Missing contributions are unknown, not zero.