Charred Tlayuda with Oaxacan Cheese and Chorizo

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A traditional Oaxacan street food, this large, thin tortilla is charred and topped with melted Oaxacan cheese, spicy chorizo, and fresh vegetables for a satisfying crunch. This mexican ready in about 25 minutes pairs Oaxacan cheese, shredded, fresh Mexican chorizo, refried black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Mexican cuisine 550 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat a large cast-iron skillet over medium-high heat and brush 1 tbsp vegetable oil on one side of the 12-inch tlayuda tortilla. Place the tortilla oil-side down and cook for 2-3 minutes until the tortilla is charred and crispy, then flip.
  2. Step 2: Spread 1/2 cup refried black beans evenly over the cooked side of the tortilla. Crumble and cook 6 oz fresh Mexican chorizo in a separate skillet over medium heat for 5-6 minutes until fully cooked and browned.
  3. Step 3: Sprinkle 1 cup shredded Oaxacan cheese over the beans on the tortilla, then evenly distribute the cooked chorizo on top. Cover loosely with a lid and cook for 3-4 minutes until the cheese melts.
  4. Step 4: Remove the tlayuda from heat and top with 1/4 cup thinly sliced radishes, 1/4 cup thinly sliced red onion, 2 tbsp fresh cilantro leaves, and 1/2 sliced avocado. Season lightly with salt.
  5. Step 5: Serve immediately with 2 lime wedges for squeezing over the top to enhance the flavors.

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Frequently asked questions

How long does Charred Tlayuda with Oaxacan Cheese and Chorizo take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Charred Tlayuda with Oaxacan Cheese and Chorizo?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep oaxacan cheese, shredded from drying out.

Can I substitute ingredients in Charred Tlayuda with Oaxacan Cheese and Chorizo?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Charred Tlayuda with Oaxacan Cheese and Chorizo for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Charred Tlayuda with Oaxacan Cheese and Chorizo?

Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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