Savory Mexican Tlayuda with Cactus and Oaxaca Cheese

Name: Savory Mexican Tlayuda with Cactus and Oaxaca Cheese
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 4 large tlayudas (or flour tortillas); 3 tbsp vegetable oil; 2 cups fresh cactus paddles (nopales), cleaned and diced; 1 tbsp olive oil; 1 clove garlic, minced; Salt and pepper to taste; 2 cups Oaxaca cheese, shredded; 1 cup black beans, refried; 1 avocado, sliced; 1/4 cup fresh cilantro, chopped; 2 Roma tomatoes, diced; 1/4 cup white onion, finely chopped; 1 jalapeño, seeded and minced; Juice of 1 lime; Salt to taste

A traditional Mexican street food with a delicious twist.

Enjoy the vibrant flavors of Oaxaca in this crispy tlayuda topped with fresh cactus and melted Oaxaca cheese.

1 h 30 min
4
Intermediate

Ingredients

For the Tlayuda Base

4 large tlayudas (or flour tortillas)

3 tbsp vegetable oil

For the Cactus Filling

2 cups fresh cactus paddles (nopales), cleaned and diced

1 tbsp olive oil

1 clove garlic, minced

Salt and pepper to taste

For the Toppings

2 cups Oaxaca cheese, shredded

1 cup black beans, refried

1 avocado, sliced

1/4 cup fresh cilantro, chopped

For the Pico de Gallo

2 Roma tomatoes, diced

1/4 cup white onion, finely chopped

1 jalapeño, seeded and minced

Juice of 1 lime

Salt to taste

Preparation

Preparing the Cactus Filling

Heat olive oil

Heat olive oil in a skillet over medium heat.

Sauté garlic

Add garlic and sauté until fragrant, about 1 minute.

Cook cactus

Add diced cactus paddles, season with salt and pepper, and cook for 10-15 minutes until tender.

Ensure cactus paddles are fully cooked to remove the slimy texture.

Assembling the Toppings

Make pico de gallo

In a small bowl, mix the diced tomatoes, onion, jalapeño, lime juice, and salt to make the pico de gallo.

Spread black beans

Spread a layer of refried black beans on each tlayuda.

Add toppings

Evenly distribute sautéed cactus, shredded Oaxaca cheese, and avocado slices on top.

Cooking Process

Toasting the Tlayuda

Preheat a large skillet or griddle over medium-high heat. Lightly oil each tlayuda and toast on both sides until crispy and golden.

For extra crispiness, lightly oil the tlayuda before toasting.

Melting the Cheese

Place assembled tlayudas back on the skillet, cover, and cook until the cheese is fully melted and bubbly.

Use medium heat to melt the cheese.

Finishing Touches

Top with fresh cilantro and a generous spoonful of pico de gallo before serving.

Plating & Serving