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[vc_acf field_group="836" field_from_836="field_5ec7ef96179db"]
Think of tlayudas as a Mexican pizza, but instead of a wheat base you have a corn tortilla and instead of tomato sauce you have beans. Then whatever you put on top it is up to you, just like you will do with pizza toppings.
Print Recipe
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Servings4 tlayudas


  • Frying pan
  • Oven


  • 2 avocados sliced
  • 100 g lard use ghee for vegetarian/vegan option
  • 4 'tlayuda' bases substitute with the larger corn tortilla you can find
  • 500 g chorizo mince if you can't find mince then finely chop the chorizo
  • 400 g Oaxaca cheese or shredded mozzarella cheese
  • 2 tomatoes sliced
  • 1 red onion sliced
  • 2 cups refried beans substitute with tin black or pinto beans


  • On a frying pan, lightly fry the chorizo adding the lard or ghee. Remove chorizo from stove after 10 minutes or when fully cooked and set aside.
  • In a blender, add the beans and the fat/oil left on the pan. Blend until you obtain a runny paste.
  • Cover the tlayuda with a layer of bean paste.
  • Then add the chorizo on top and cover with cheese. Place in oven at 120⁰C for 5 minutes or until cheese melts.
  • Take out from the oven and add the avocado, onion and tomato on top.
  • Add your favourite salsa
  • !Buen Provecho!


  • You can replace the chorizo with beefsteak, or boiled chicken. Or whatever your favourite pizza topping is.
  • For a vegetarian option, remove the meat and add more beans.
  • If you are unable to find tlayuda bases, use the largest corn tortilla you can find and reheat until soft before putting the beans on.
  • Soak the onion slices in water to remove bitterness.
  • Other options: add lettuce, radish, and chili slices.