- Prep
- 25 min
- Cook
- 20 min
- Total
- 45 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 400 g
- 400 g
- 250 g
- 1 clove
- 2 tbsp
- 1 tsp
Process
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Poach the chicken: place the chicken breast in a saucepan, cover with water, add a pinch of salt, and simmer over medium heat for 15 minutes until cooked through. Shred with two forks and set aside.
Make the chipotle salsa: blend the chipotle in adobo, garlic, and a pinch of salt with 2 tbsp water until smooth. Set aside.
Preheat the oven to 200°C. Brush both sides of each tlayuda with vegetable oil and place on a baking sheet.
Bake the tlayudas for 5 minutes, then flip and bake another 3 minutes until crisp and lightly golden. They should sound hollow when tapped.
Spread 100 g of warm refried beans over each baked tlayuda, leaving a 2 cm border.
Top evenly with the shredded chicken, then scatter the quesillo over the chicken.
Return the topped tlayudas to the oven for 5 minutes, until the cheese is melted and bubbling.
Remove from the oven and arrange the sliced avocado, tomato, and white onion over the top. Drizzle with the chipotle salsa and serve with lime wedges.
Kitchen notes
Kitchen notes
- The most common mistake is overloading the tlayuda before baking, which makes it soggy. Keep the toppings light and add the fresh avocado, tomato, and onion after baking.
- Bake the tlayuda until it is completely crisp and sounds hollow when tapped; if it is still pliable, it will not hold the toppings.
- Warm the refried beans before spreading so they do not cool the tortilla and make it chewy.
- If your tlayuda is very large, bake it directly on the oven rack for the first 5 minutes to ensure a crisp bottom, then transfer to a baking sheet.
Substitutions
- quesillo→mozzarella or Monterey Jack
- chicken breast→shredded beef or sautéed mushrooms
- chipotle in adobo→2 tbsp smoked paprika mixed with 1 tsp hot sauce
Storage & reheating
Store leftover tlayudas in an airtight container in the refrigerator for up to 2 days. Reheat in a 180°C oven for 5-7 minutes until crisp; avoid the microwave, which makes them soggy. Keep the fresh toppings separate and add after reheating.
FAQ
The questions we get asked most
What is a tlayuda and how is it different from a pizza?
A tlayuda is a large, thin, crispy corn tortilla from Oaxaca, Mexico, typically topped with refried beans, cheese, meat, and vegetables. Unlike pizza, it uses a corn base and is often folded or served flat with fresh toppings added after baking.
Can I use a regular tortilla if I cannot find tlayudas?
Yes, you can use large flour or corn tortillas, but the result will be softer and less authentic. For a crisper base, toast them directly over a gas flame or in a dry skillet until pliable, then proceed with the recipe.
How do I keep the tlayuda from getting soggy?
The key is to bake the plain tlayuda until fully crisp before adding any toppings. Also, warm the refried beans and spread only a thin layer, and add juicy toppings like tomato and avocado after baking.
Can I make tlayudas ahead of time?
You can bake the plain tlayudas up to 2 days ahead and store them in an airtight container at room temperature. Re-crisp them in a 200°C oven for 3-4 minutes before topping and serving.
Is tlayuda gluten-free?
Traditional tlayudas are made from corn and are naturally gluten-free, but check the package to ensure no wheat flour is added. The toppings in this recipe are also gluten-free, so the dish is gluten-free as written.
What can I use instead of quesillo?
Quesillo is a mild, stringy Oaxacan cheese. Good substitutes include mozzarella, Monterey Jack, or any mild melting cheese. Avoid strongly flavored cheeses like cheddar, which overpower the other ingredients.
How do I know when the tlayuda is done baking?
The tlayuda is done when it is firm, lightly golden, and sounds hollow when tapped. The cheese should be fully melted and bubbling. If the edges are still soft, bake for another 2 minutes.
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