|Place of origin||Mexico|
|Region or state||Oaxaca|
|Main ingredients||Tortillas, refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, salsa|
Tlayuda (Spanish pronunciation: [tɬaˈʝuða]), sometimes incorrectly spelled clayuda, is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.
A popular antojito, the tlayuda is native to the state of Oaxaca. It is regarded as iconic in the local cuisine, and can be found particularly around Oaxaca City. Tlayudas are also available in the center-south region of Mexico, such as Mexico City, Puebla, or Guadalajara.
The dinner plate-sized tortilla is either seared (usually on a comal) or charred on a grill. Refried beans are then applied, along with lard and vegetables, to serve as a base for the main ingredients. The rules for topping a tlayuda are not strict, and restaurants and street vendors often offer a variety of toppings, including tasajo (cuts of meat typical of Central Valley of Oaxaca), chorizo, and cecina enchilada (thin strips of chili powder-encrusted pork). They may be prepared open-faced or folded in half.
- Mark Bittman (2009). Mark Bittman's Kitchen Express: 404 inspired seasonal dishes you can make in 20 minutes or less. Simon and Schuster. p. 43. ISBN 9781416578987. Retrieved 24 July 2015.
- "Tlayudas". Oaxaca Times. Archived from the original on 2009-08-18. Retrieved 2010-05-31.
- Bittman, Mark (2008-09-05). "Recipe of the Day: Tlayuda With Black Bean Purée". New York Times. Retrieved 2010-05-31.
- Bruce Geddes (2000). World Food Mexico. Hawthorn Victoria (Australia): Lonely Planet Publications PTY Ltd. p. 83. ISBN 1864500239.
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