A tlayuda is like a Mexican pizza or calzone.
Recipe courtesy of Chuck's Week Off: Mexico
Episode: Oaxaca
Lupita's Tlayudas
40 min
15 min
25 min
4 servings
40 min
15 min
25 min
4 servings


Grilled Pork Chops: 
  • About 20 dried arbol chiles
  • 1 tablespoon/15 ml olive oil
  • Salt
  • 4 boneless pork chops
  • 4 oversized flat tortillas
  • 2 tablespoons/30 ml lard or duck fat, optional
  • 1/2 cup/125 ml refried black beans, pureed
  • 1 avocado, sliced
  • Hot sauce
  • 1 cup/250 ml grated Oaxaca cheese
Optional Garnishes:
  • Shredded lettuce
  • Chopped onions
  • Diced tomatoes
  • Chopped fresh cilantro
  • Salsa


Preheat the oven to 450 degrees F (230 degrees C). Preheat the grill to medium-high heat.

For the grilled pork chops: In a food processor, reduce the chiles to a powder. In a small bowl, mix the chile powder with the olive oil and season with salt. Rub the meat with the chile oil and grill until desired doneness, about 5 minutes depending on the size of the pork chop. Keep warm. 

For the tlayudas: Place 1 tortilla on a baking sheet or pizza stone and spread with 1/2 tablespoon lard if using, and then a quarter of the refried bean puree. Add a quarter of the avocado, sprinkle with hot sauce to taste and top with a quarter of the cheese. Bake until the cheese is melted, about 5 minutes. Repeat with the remaining ingredients. 

Meanwhile, thinly slice the pork chops. 

Garnish each tortilla with lettuce, onions, diced tomatoes, cilantro and salsa. Eat open-faced or fold in half if desired and top with the thinly sliced grilled pork chops.

Cook's Note

Oaxaca cheese is very similar to mozzarella. It has a mild, buttery flavor. You can substitute with mozzarella or Monterey Jack cheese.

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