The first sizzle of garlic in sizzling avocado oil always gets me excited about dinner prep, and when I discovered Oaxacan Tlayudas, it felt like a culinary adventure had landed right in my kitchen. These crispy masterpieces come together in just 30 minutes, making them a delightful escape from fast food monotony. Topped with velvety black bean puree and spicy chorizo, or even a vegetarian twist, they tease the taste buds while promising satisfaction.
There’s something joyous about customizing each tlayuda according to your mood or dietary needs—layer on fresh veggies, creamy avocado, and a sprinkle of queso fresco for a vibrant presentation. Whether it’s a busy weeknight or a gathering with friends, these flavorful delights effortlessly bridge the gap between quick meals and gourmet experiences. Get ready to indulge in the enchanting world of Oaxacan flavors that you can whip up without breaking a sweat!
Why Oaxacan Tlayudas Will Delight You
Simplicity: This recipe is a breeze, requiring just 30 minutes from start to finish.
Customizable: Tailor each tlayuda to fit your tastes! From spicy chorizo to vegetarian options, the possibilities are endless.
Fresh Ingredients: Bursting with vibrant veggies and creamy avocado, you’ll enjoy a fresh and satisfying meal.
Crowd-Pleaser: Whether it’s a weeknight dinner or a casual get-together, Oaxacan tlayudas are sure to impress your guests.
Texture: The crispy tortillas combined with velvety black bean puree create a delightful eating experience that’s both crunchy and smooth!
Delicious Oaxacan Tlayudas Ingredients
For the Bean Puree
• Canned Black Beans – Base for the creamy bean puree; you can substitute with pinto beans for a different taste.
• Medium Onion – Adds sweetness and depth; swap with shallots for a milder flavor.
• Garlic – Enhances aroma and taste; use garlic powder if fresh isn’t available.
• Ground Cumin – Contributes warm, earthy flavor; you can omit it if not preferred.
• Dried Oregano – Adds herbal notes; Italian oregano works as a substitute.
• Sea Salt – Elevates flavors; kosher or table salt can be alternatives.
• Freshly Ground Pepper – Provides a mild kick; substitute with cayenne for more heat.
• Cayenne – Adds extra heat; omit for a milder flavor profile.
For the Tlayuda Base
• Corn Tortillas (12-inch) – Foundation for tlayudas; flour tortillas can be used as a substitute.
• Avocado Oil – Adds richness; olive oil is a suitable substitute.
For Toppings
• Shredded Oaxaca Cheese – Melty cheese topping; mozzarella is a good alternative if unavailable.
• Mexican Chorizo – Provides savory flavor; consider vegetarian chorizo for a meat-free option.
• Chopped Savoy Cabbage – Adds crunch and freshness; green cabbage or lettuce can work as substitutes.
• Medium Ripe Tomatoes – Fresh topping for juiciness; any ripe tomatoes are suitable.
• Small Red Onion – Enhances sharpness; green onions can provide a milder flavor.
• Queso Fresco – Crumbly cheese for topping; feta can be substituted.
• Ripe Avocado – Adds creaminess; swap with guacamole for a convenient option.
How to Make Oaxacan Tlayudas
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Heat Oil: Warm avocado oil in a large skillet over medium-high heat. Add chopped onion, cooking until it softens and becomes translucent, about 2 minutes.
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Add Garlic: Stir in minced garlic and cook for another minute until fragrant, allowing the aroma to fill your kitchen with warmth.
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Mix Beans: Toss in canned black beans, ground cumin, dried oregano, sea salt, freshly ground pepper, and cayenne. Heat this delightful medley for about 3-5 minutes until everything is thoroughly fragrant.
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Blend Puree: Let the mixture cool slightly before blending it with reserved can liquid until it reaches a chunky, spreadable consistency. You’ll want that velvety texture!
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Prepare Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper for easy cleanup.
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Spread Base: Generously spread the creamy bean puree onto each tortilla, layering them with shredded Oaxaca cheese and the savory chorizo.
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Bake Tlayudas: Bake in the preheated oven for approximately 5 minutes, or until the cheese is melted and bubbly. Next, add your cabbage, tomatoes, red onion, and queso fresco, baking for an additional 3-5 minutes.
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Serve Warm: Remove from the oven, top with sliced avocado, cut them into wedges, and serve them warm for a delightful dining experience!
Optional: Garnish with fresh cilantro or a squeeze of lime for an extra burst of flavor!
Exact quantities are listed in the recipe card below.
Oaxacan Tlayudas Variations
Get ready to personalize your cooking experience—it’s time to explore delightful twists on Oaxacan tlayudas!
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Vegetarian Chorizo: Swap out traditional chorizo for a plant-based alternative for a delicious meat-free meal. You’ll still get that savory goodness without the meat!
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Flour Tortillas: If you can’t find corn tortillas, use flour for a softer base. They may change the texture but will still deliver delicious flavors!
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Creamy Queso Substitute: Use ricotta or even cream cheese if Oaxaca cheese isn’t on hand for a rich and smooth topping. The creaminess will elevate your dish to comfort food status!
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Heat Level: For a milder approach, skip the cayenne or use sweet paprika instead. This keeps your tlayudas flavorful without the kick!
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Fresh Veggie Boost: Add extra veggies like grilled bell peppers or zucchini. This heightens freshness and adds lovely color to your dish, making it as delightful to the eyes as to the palate!
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Herb Swap: Replace dried oregano with fresh herbs such as cilantro or parsley for a vibrant, aromatic twist. Fresh herbs can completely transform the flavor profile!
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Tomatillo Salsa Addition: Drizzle tomatillo salsa on top before serving for an extra zing. This brightens up the dish, creating a refreshing finish with every bite.
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Fajita Style: Incorporate sautéed bell peppers and onions as toppings for a fajita-like tlayuda. This adds not just flavor but a beautiful mix of colors that simply screams “eat me!”
Expert Tips for Oaxacan Tlayudas
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Monitor Baking: Watch your tlayudas closely in the oven; you’re aiming for golden edges without burning. Keep an eye on them as they bake!
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Smooth Puree: For a creamier bean puree, use a food processor instead of a blender, reducing the risk of it becoming too chunky.
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Layer Toppings Wisely: Add fresh toppings like avocado and veggies right after the cheese melts to maintain their vibrant colors and crunch.
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Experiment: Don’t hesitate to customize your tlayudas! Try pickled jalapeños or grilled corn for extra flavors and textures.
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Storage Secrets: If you have leftovers, store them in an airtight container in the fridge for up to 2 days, but reheat them in the oven for the best crispiness.
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Mindful Metrics: Each tlayuda is around 320 calories; adjust toppings or portions if you want to keep an eye on calorie intake while enjoying these delightful Oaxacan tlayudas!
Make Ahead Options
Oaxacan Tlayudas are a fantastic choice for meal prep, saving you precious time during busy weeknights! You can prepare the creamy black bean puree and store it in the refrigerator for up to 3 days; just make sure to cover it tightly to prevent browning. Additionally, you can slice your toppings, like tomatoes, cabbage, and onions, up to 24 hours ahead of time. When you’re ready to serve, simply assemble the tlayudas on tortillas, layer with cheese and chorizo, and bake until bubbly. This way, you’ll have a delicious, restaurant-quality meal that’s just as satisfying but a breeze to put together after a hectic day!
What to Serve with Oaxacan Tlayudas?
Elevate your Tlayuda experience with vibrant sides and delightful accompaniments that will have everyone raving!
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Fresh Salsa: A zesty salsa bursting with tomatoes and cilantro complements the rich bean puree and adds a refreshing kick.
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Guacamole: Creamy and flavorful, guacamole provides a smooth contrast that enhances every bite while bringing a touch of classic Mexican flavors.
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Tortilla Chips: Crunchy, salty tortilla chips offer an irresistible snack to nibble on before or alongside your tlayudas. Dip them in salsa for double the joy!
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Mexican Street Corn: This flavorful, grilled corn on the cob drizzled with lime and cheese perfectly balances the hearty elements of the tlayuda.
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Chilled Horchata: A sweet rice-based drink that cools your palate, horchata is a delightful beverage to sip while enjoying your savory dish.
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Pickled Jalapeños: Adding a tangy kick, these zesty jalapeños brighten the richness of your tlayudas, making every bite more exciting!
How to Store and Freeze Oaxacan Tlayudas
Fridge: Store leftover tlayudas in an airtight container for up to 2 days. To keep their texture, avoid stacking them, and separate layers with parchment paper.
Freezer: For longer storage, wrap each tlayuda individually in plastic wrap and then place them in a freezer bag. They can be frozen for up to 1 month, preserving their deliciousness!
Reheating: When ready to enjoy, reheat tlayudas in an oven preheated to 350°F for 10-15 minutes. This method ensures they regain their crispy texture while warming through.
Enjoying Leftovers: Customize leftover tlayudas by adding fresh toppings such as avocado or salsa to enhance the flavor experience once more!
Oaxacan Tlayudas Recipe FAQs
How do I ensure my ingredients, especially the beans, are optimal for this recipe?
Absolutely! For the best flavor and texture, use canned black beans that are free of dark spots or any signs of spoilage. Rinse them well before using to remove excess sodium. If time allows, consider cooking dried beans for an even fresher flavor; soak them overnight and simmer until tender.
What’s the best way to store leftovers and how long do they last?
Store leftover tlayudas in an airtight container in the refrigerator for up to 2 days. To keep their crispy texture, avoid stacking them and separate layers with parchment paper. For longer storage, individually wrap each tlayuda in plastic wrap and freeze them in a zip-top freezer bag for up to 1 month.
Can I freeze Oaxacan tlayudas? If so, how should I do it?
Yes, you can freeze Oaxacan tlayudas! First, let them cool completely after baking. Then, wrap each one individually in plastic wrap to prevent freezer burn. Place them in a freezer bag to ensure they stay fresh. When you’re ready to enjoy, simply reheat them in an oven at 350°F for 10-15 minutes to regain that delightful crispiness.
What are common issues I might run into while making tlayudas?
Very! If you find that your bean puree is too chunky, simply blend it longer until you achieve a smooth consistency. If the tlayudas are burning in the oven, make sure to check them frequently, especially the edges; covering them loosely with foil can also help if they’re browning too quickly.
Are Oaxacan tlayudas suitable for dietary restrictions?
Absolutely! These tlayudas are easily customizable to fit various dietary needs. For gluten-free options, use corn tortillas, and for vegetarian diets, simply substitute the chorizo with plant-based alternatives. Always double-check ingredients for allergens if cooking for others, especially concerning cheese and potential cross-contamination!
Can my pets enjoy any part of this recipe?
While some ingredients like the beans and plain tortillas may be harmless, it’s essential to keep onions, garlic, and chorizo away from your pets as they can be harmful. Make sure any leftovers shared with pets are free from these ingredients!
Delicious Oaxacan Tlayudas: Quick, Customizable Street Food
Ingredients
Equipment
Method
- Heat avocado oil in a large skillet over medium-high heat. Add chopped onion, cooking until softened and translucent, about 2 minutes.
- Stir in minced garlic and cook for another minute until fragrant.
- Add canned black beans, ground cumin, dried oregano, sea salt, freshly ground pepper, and cayenne. Heat for about 3-5 minutes.
- Let the mixture cool slightly before blending it with reserved can liquid until it reaches a chunky, spreadable consistency.
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- Spread the creamy bean puree onto each tortilla, layering them with shredded Oaxaca cheese and chorizo.
- Bake for approximately 5 minutes until cheese is melted and bubbly. Add cabbage, tomatoes, red onion, and queso fresco, baking for an additional 3-5 minutes.
- Remove from oven, top with sliced avocado, cut into wedges, and serve warm.