This Mexican tlayuda is a crispy and delicious dish packed with bold flavors. A crunchy tortilla is layered with refried beans, melted Oaxacan cheese, creamy avocado, and fresh tomato, then finished with a drizzle of Mexican crema. For a traditional Oaxacan touch, you can add chapulines (roasted grasshoppers), but they’re optional. It’s a simple, satisfying meal that comes together in minutes!
Ingredients Needed:
- Canola or blend oil
- Unrefined pork fat
- 1 large flour tortilla, baked until crispy and firm
- ½ cup refried black beans
- 1 cup Oaxacan cheese, pulled into thin strings
- 2 small avocados, sliced thickly and seasoned with salt and pepper
- 1 medium heirloom tomato, sliced
- 1-2 tablespoons Mexican crema
- Chapulines* (small, roasted grasshoppers or crickets), optional
- Cilantro leaves
How To Make Mexican Tlayuda from Ramsay Around The World?
- Heat the Pan: Heat a comal, large skillet, or flat grill pan over high heat. Add a tablespoon of oil and pork fat, spreading them around the pan.
- Prepare the Tortilla: Place the crispy tortilla onto the pan. Spread the refried beans evenly over the tortilla using the back of a spoon.
- Add Cheese and Melt: Sprinkle Oaxacan cheese all over the beans. Let it melt slightly before adding the avocado slices.
- Layer the Toppings: Arrange the tomato slices over the avocado, then drizzle with Mexican crema for extra creaminess.
- Bake for Extra Crisp (Optional): If you want a more melted and caramelized top, place the tlayuda in a preheated oven for a few minutes.
- Garnish and Serve: Sprinkle chapulines on top (if using), then finish with fresh cilantro. Serve warm and enjoy!
Recipe Tips:
- Use a Crispy Tortilla: Make sure your tortilla is fully baked and firm before adding toppings. If it’s soft, the tlayuda won’t hold up and will turn soggy. You can bake it in the oven at 180°C for 5-7 minutes if needed.
- Melt the Cheese Properly: Oaxacan cheese melts best when heated slowly. Let it soften on the tortilla first, then put the tlayuda in the oven for a few minutes to get a perfect, gooey texture.
- Spread the Beans Evenly: A thin, even layer of refried beans helps everything stick to the tortilla. Don’t use too much, or it will make the base too heavy and soft.
- Season the Avocado and Tomato: Lightly sprinkle salt and pepper on the avocado and tomato before adding them. This brings out their natural flavors and keeps the tlayuda from tasting bland.
- Don’t Overload with Toppings: Keep the ingredients balanced so the tortilla stays crispy. Too many toppings will make it difficult to pick up and eat without falling apart.
How To Store & Reheat Leftovers?
- Refrigerate: Let the tlayuda cool down first. Then, put it in a sealed container and keep it in the fridge for up to 2 days. The tortilla might get soft.
- Reheat: Heat a dry skillet over medium heat. Place the tlayuda in the skillet and warm for 2-3 minutes until heated through and crispy.
Nutrition Facts:
- Calories: 480 kcal
- Total Fat: 28g
- Saturated Fat: 10g
- Cholesterol: 35mg
- Sodium: 520mg
- Potassium: 650mg
- Total Carbohydrate: 42g
- Dietary Fiber: 7g
- Sugars: 4g
- Protein: 18g
Try More Gordon Ramsay Recipes:
- Gordon Ramsay Mexican Soup Recipe
- Gordon Ramsay Spicy Mexican Eggs Recipe
- Gordon Ramsay Street Corn Dip Recipe
Mexican Tlayuda from Ramsay Around The World
Description
This Mexican tlayuda is a crispy and delicious dish packed with bold flavors. A crunchy tortilla is layered with refried beans, melted Oaxacan cheese, creamy avocado, and fresh tomato, then finished with a drizzle of Mexican crema. For a traditional Oaxacan touch, you can add chapulines (roasted grasshoppers), but they’re optional. It’s a simple, satisfying meal that comes together in minutes!
Ingredients
Instructions
- Heat the Pan: Heat a comal, large skillet, or flat grill pan over high heat. Add a tablespoon of oil and pork fat, spreading them around the pan.
- Prepare the Tortilla: Place the crispy tortilla onto the pan. Spread the refried beans evenly over the tortilla using the back of a spoon.
- Add Cheese and Melt: Sprinkle Oaxacan cheese all over the beans. Let it melt slightly before adding the avocado slices.
- Layer the Toppings: Arrange the tomato slices over the avocado, then drizzle with Mexican crema for extra creaminess.
- Bake for Extra Crisp (Optional): If you want a more melted and caramelized top, place the tlayuda in a preheated oven for a few minutes.
- Garnish and Serve: Sprinkle chapulines on top (if using), then finish with fresh cilantro. Serve warm and enjoy!
Notes
- Use a Crispy Tortilla: Make sure your tortilla is fully baked and firm before adding toppings. If it’s soft, the tlayuda won’t hold up and will turn soggy. You can bake it in the oven at 180°C for 5-7 minutes if needed.
- Melt the Cheese Properly: Oaxacan cheese melts best when heated slowly. Let it soften on the tortilla first, then put the tlayuda in the oven for a few minutes to get a perfect, gooey texture.
- Spread the Beans Evenly: A thin, even layer of refried beans helps everything stick to the tortilla. Don’t use too much, or it will make the base too heavy and soft.
- Season the Avocado and Tomato: Lightly sprinkle salt and pepper on the avocado and tomato before adding them. This brings out their natural flavors and keeps the tlayuda from tasting bland.
- Don’t Overload with Toppings: Keep the ingredients balanced so the tortilla stays crispy. Too many toppings will make it difficult to pick up and eat without falling apart.
Mexican Tlayuda from Ramsay Around The World