 Open-face tlayuda | |
| Type | Antojito |
|---|---|
| Place of origin | Mexico |
| Region or state | Oaxaca |
| Main ingredients | Tortillas,refried beans,asiento (unrefined porklard),lettuce orcabbage,avocado,meat (usually shreddedchicken,beef tenderloin or pork),Oaxaca cheese,salsa |
Tlayuda (Spanish pronunciation:[tɬaˈʝuða]), sometimes spelledclayuda,[1][2] is a handmade dish in traditionalOaxacan cuisine, consisting of a large, thin, crunchy, partiallyfried or toasted tortilla[3] covered with a spread ofrefried beans,asiento (unrefinedporklard), lettuce or cabbage,avocado, meat (usually shredded chicken,beef tenderloin or pork),Oaxaca cheese, andsalsa.[4][5]
A popularantojito, the tlayuda is native to the state ofOaxaca. It is regarded as iconic in the local cuisine, and can be found particularly aroundOaxaca City.[4] Tlayudas are also available in the center-south region of Mexico, such asMexico City,Puebla, andGuadalajara.
The dinner-plate-sized tortilla is eitherseared (usually on acomal) or charred on agrill. Refried beans are then applied, along with lard and vegetables, to serve as a base for the main ingredients. The rules for topping a tlayuda are not strict, andrestaurants andstreet vendors often offer a variety of toppings, including "'tasajo" (cuts of meat typical of the Central Valley of Oaxaca),chorizo, andcecina enchilada (thin strips ofchili powder-encrusted pork). They may be prepared open-faced or folded in half.
Its main characteristics are its large size (even more than 40 cm in diameter); its completely different flavor from other types of tortillas; and the slight hardness in its consistency (without being toasted, but rather leathery), which it acquires when it is cooked in a comal, usually made of clay. It is left there to semi-toast; that is, it is cooked for longer than other types of tortillas, and then stored in a tenate, a basket made of palm leaves. It thus acquires its characteristic consistency: flexible to semi-brittle, very slightly moist, fresh, difficult to chew for those who are not used to it, and a very light aroma like burnt tortilla, almost imperceptible. A very light amount of salt in the nixtamal dough with which it is prepared in some cases, as well as its cooking almost until it is toasted, make the tlayuda last longer without decomposing, unlike what happens with common tortillas.[6]
Tlayuda was featured on theNetflix TV seriesStreet Food volume 2, which focuses on Latin Americanstreet food.[7]
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