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Tlayuda: A Delicacy from Oaxaca

A tlayuda represents a traditional dish from the Oaxacan region of Mexico, characterized by its preparation of a large corn tortilla that is toasted until it reaches a crunchy, brittle texture. This dish can be enjoyed either open-faced or folded, and while often likened to a Mexican pizza, it shares more traits with a sandwich due to its various fillings. Typical ingredients include asiento (rendered fat), beans, cheese, cabbage, avocado, tomato, chorizo, and carne asada, offering a diverse blend of flavors and textures.

Asiento, a vital element in Oaxacan cooking, is derived from the leftover fat and crispy remnants of meat typically used in preparing dishes like carnitas or chicharrón. This ingredient plays a critical role in developing the rich flavor of the refried beans used in tlayudas. When seeking asiento, one can find yellow-tinted lard at most Mexican grocery stores. In situations where asiento is unavailable, unflavored lard can serve as a substitute, although it might not provide the same depth of flavor.

To successfully create a tlayuda at home, it is essential to start with a large, dry tortilla. The recipe outlined produces a smaller version of the dish, which can be pressed using a standard-size tortilla press and cooked in a 12-inch cast-iron skillet or comal. It is crucial to ensure that the masa is stretched into a thin, uniform layer to achieve a perfect crispness during cooking. The masa should be moistened just enough to be cohesive without becoming crumbly. While tlayudas obtain their distinct smokiness and char through open flames, utilizing a broiler at home can yield impressive results.

Understanding Kitchen Tools: Comal vs. Griddle

Both comals and griddles are flat cooking surfaces, yet there are notable differences. A comal, generally round or oval and resembling the size of a large frying pan, is traditionally used across Mexico and Central America for preparing tortillas and various flatbreads. In contrast, a griddle can vary significantly in size, from a square frying pan to expansive surfaces like standalone Blackstone grills.

Insights from the Kitchen

If asiento is not readily accessible and you’re seeking a similar pork flavor, an alternative method involves finely grinding chicharrón into a powder using either a spice grinder or mortar and pestle. Mixing two teaspoons of this powder with 1 1/2 tablespoons of unrefined lard can create an effective substitute.

Planning Ahead

For those looking to prepare tlayudas in advance, the first two steps of the cooking process can be completed up to five days prior. After cooking, allow the tlayuda to cool completely before storing it in an airtight container for optimal freshness.

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