Tlayudas (Oaxacan Quesadillas)
When a taco won't satisfy your appetite, reach for a hefty tlayuda: Oaxaca's pizza-format tortilla topped with melty cheese, meat, beans, chilis, and fixings galore.
- Makes4 servings
- Cook Time20 minutes
- 3
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.
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