Tlayuda with Smoked Tomato Salsa and Avocado

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

Crispy corn tortillas topped with a smoky tomato salsa, creamy avocado, and fresh cheese, inspired by Oaxacan street food traditions. This mexican ready in about 40 minutes blends inch corn tortillas, olive oil, dried chipotle chiles into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 400 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 30 min Cook: 10 min Serves 4 Mexican cuisine 400 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 2 dried chipotle chiles in a dry skillet over medium heat for 1 minute until fragrant. Add 4 chopped Roma tomatoes, 1/4 cup chopped onion, and 1 minced garlic clove; cook 5 minutes until tomatoes soften. Stir in 1 tbsp lime juice and 1/4 tsp salt, then simmer 10 minutes until thickened. Remove from heat and let cool.
  2. Step 2: Preheat oven to 400°F (200°C). Place 4 corn tortillas on a baking sheet. Brush both sides evenly with 2 tbsp olive oil. Bake 8 minutes until golden and crisp, flipping once.
  3. Step 3: Spread 1/4 cup cooled salsa on each tortilla. Top with 1/2 sliced avocado per tortilla, then sprinkle with 1/4 cup crumbled queso fresco and 1/8 cup sliced red onion. Serve immediately.

Frequently asked questions

How long does Tlayuda with Smoked Tomato Salsa and Avocado take to make?

Total time is about 40 minutes (30 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tlayuda with Smoked Tomato Salsa and Avocado?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Tlayuda with Smoked Tomato Salsa and Avocado?

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 Tlayuda with Smoked Tomato Salsa and Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Tlayuda with Smoked Tomato Salsa and Avocado?

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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