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Tlayudas (Oaxacan Quesadillas)

4 Servings

20 minutes

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Oaxaca, Mexico is home to the antojito (street food) known as the tlayuda, an oversized corn tortilla topped with black beans, cheese, meats and a spate of other ingredients, then toasted on a grill. Since super-fresh, extra-large corn tortillas are difficult to find in U.S., we use flour tortillas instead, and we do as some Oaxacans do and fold them in half to enclose the fillings. For ease, we bake them in a hot oven rather than cook them over a live fire. Fill the tlayudas to your liking and cut into wedges just before serving.




Don't use Spanish chorizo, which is dry-cured and firm, like salami. Mexican chorizo, which is soft and fresh is the type to use here.

20 minutes


  • 3

    tablespoons grapeseed or other neutral oil

  • 8

    ounces fresh Mexican chorizo sausage (see note), casing removed, crumbled


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maureen s.
June 18, 2023
Very good
Very good will definitely make again. I first made the other recipe associated with the black bean purée and it was good as well. I almost didn’t make these but so glad that I did.
Barry G.

Holy cow this was so good. Simple, full of flavor, and delicious!

Anna R.

An instant favorite! We now have Tlayuda Tuesdays at our house.

Melissa G.

I have been making the Tlayudas with all the fixings since November 2019. It is one of my favorite things to make and to eat. I enjoy that it is so easy to put together. I will say the on thing I love with this recipe is that the beans and Green chili and Tomatillo hot sauce you can make days ahead before doing the Tlayudas. I would recommend this to anyone.

christine d.

I didn't make the green chili sauce but I will next time. Great recipe that can be made in stages - it was a hit!

Sandra R.

Great recipe that has become a favorite. The green chili sauce, pickled onions, and bean puree can be made in advance which really helps making this a week nite dish.

Rachel H.

Absolutely delicious. We also substituted sauteed mushrooms with chorizo spices.

Nikolaus B.

Love this. I thought I liked the Milkstreet molletes w/ fresh pico--and then I had this! So good. :)

John M.

This was an excellent recipe! Really delicious and unique take on quesadillas. I made the puree and the pickled onions the night before, which made the rest of the meal prep a breeze the next day. As a bonus, I saved the puree & onions recipes for future meals, garnishes & dips. Thanks again, Diane & Milk Street team!