Tlayuda: A Mexican Pizza

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Who here has heard of a Tlayuda? It’s kinda going to change your life. I recently discovered this amazing dish on my 1900 mile road trip across the Southwestern part of the U.S. It’s pretty much a Mexican Pizza that is topped with a black bean puree, some sort of meat, different regional cheeses, shredded lettuce and avocado. And if your name is Gaby and you have an uncontrollable obsession with Guacamole, then mash up those avocados and throw them on top!

Tlayuda is a specialty of Oaxaca, Mexico. Word on the street is that these Tlayudas are a super popular snack in Oaxaca, but after making these a few times at home, I’ve come to the conclusion that they make an excellent dinner wherever you live! It’s just a matter of having a few ingredients on hand and throwing it all together. Not to mention the variations with the Tlayuda are endless. Rather than using shredded chicken you could use pork or beef. Or try mixing up theΒ  cheeses. Perhaps even re-fried beans as the base? (although traditionally it’s always black beans) These Mexican Pizzas are officially on my go-to menu for summer entertaining!

After having a Tlayuda in San Antonio a few weeks ago, my compadres Aida and Lillian and I decided that we would make our own! And let me tell ya, they are goooood!

Tlayuda: A Mexican Pizza

Tlayuda: A Mexican Pizza piled high with a black bean puree, shredded chicken, lettuce, regional cheese and guacamole.
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dinner
Cuisine Mexican
Servings 3 servings


  • 4 Chicken boneless skinless chicken thighs
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tbsp paprika
  • 1 tsp chili flakes
  • 1 tsp cayenne pepper optional
  • 1/2 cup salsa
  • 6 small corn tortillas
  • 1 1/2 cup Re-fried Black Beans recipe below
  • 1/2 cup Queso fresco
  • 1/2 cup Oaxaca cheese similar to mozzarella
  • Shredded Lettuce
  • Guacamole recipe below


  • Add the chicken thighs, cumin, coriander, paprika, chili flakes, cayenne and salsa in a slow cooker. Cover with the lid and turn heat to high and let cook for 5-6 hours until the chicken is easily shredded. Shred the chicken with two forks and set aside.
  • Preheat oven to 450 degrees.
  • Place corn tortillas on a baking sheet. Evenly spread some of the re-friend black beans on top of each tortilla. Transfer to the oven and bake for about 10 minutes until the tortilla is slightly crisp.

Recipe for Re-Fried Black Beans (just substitute black beans for the pinto beans)
Recipe for Guacamole


  1. This looks awesome! I love Mexican food and am always trying to find healthier versions. I think I could tweak this pretty easily. And I love that you made your own refried beans! Definitely better than canned!

  2. Hmm. Do you think I’d be able to modify this, not having a slow cooker? I absolutely love the idea of this dish, and the flavors involved are some of my favorites in Mexican food, but it seems my resources are limited. Maybe I could cook it similar to the way you’d do a soup or stew? In a large stockpot, for a similar length of time?

  3. These look perfect! My husband swears that his stomach was Mexican in a former life and we cannot get enough guacamole, ever.

    Thanks for sharing!

  4. YUM! Great job Gaby! I could just hug you – I’m tickled that you are sharing something from Mexico. Mexican food is so much more than burritos πŸ˜‰

  5. Hi Gaby, I absolutely love this recipe. It is so creative and I really enjoy how you write about your delectable creations! Would you like to post a guest blog on A Mexican Fiesta? I would love to have you. Best, Maria

  6. I spent some time in Oaxaca, too. What a lovely place.

    They often flavor the tlayudas down there by putting a smear of tasty lard underneath all the other toppings.

  7. Seems like something is missing. After the beans are put on the tortilla, do you then pile other stuff on top? It’s a bit late and maybe I’m just a little tired, but I know I am kinda confused. πŸ™‚

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