Crispy Oaxacan Tlayuda with Black Beans, Squash, and Grass-Fed Chorizo
This is the Oaxacan 'pizza' reimagined for longevity: a hand-pressed, wood-fired style corn tortilla crisped to perfection, layered with slow-simmered black beans, roasted delicata squash, and savory grass-fed chorizo. We replace industrial seed oils and refined sugars with extra-virgin olive oil, fresh herbs, and the natural sweetness of ripe fruit, creating a dish that honors the Milpa tradition while fueling the body with clean, polyphenol-dense ingredients.
A little context
Rooted in the ancient Milpa agricultural system of Oaxaca, where corn, beans, and squash grow together, this dish traditionally uses a large, thin tortilla baked on a comal. We honor this heritage by sourcing heirloom blue or white corn masa and avoiding the commercial lard or vegetable oils often found in modern shortcuts. Traditional recipes sometimes add a touch of sugar to the chorizo or beans; we have stripped this out entirely, relying on the natural umami of the meat and the sweetness of roasted squash to balance the savory profile.
The longevity story
The foundation of this dish is the corn tortilla, which provides resistant starch and fiber when prepared traditionally, supporting gut microbiome diversity. The generous use of extra-virgin olive oil (EVOO) introduces a high concentration of hydroxytyrosol and oleocanthal, potent anti-inflammatory polyphenols that protect cellular health. Grass-fed chorizo offers a superior omega-3 to omega-6 fatty acid ratio compared to grain-fed pork, while the addition of fresh avocado and oaxacan cheese (in moderation) delivers healthy fats and calcium without the inflammatory load of processed seed oils.
Method
- 01
Prepare the Black Beans
Drain the soaked black beans and place in a heavy pot with fresh water, a sprig of epazote (or fresh oregano if epazote is unavailable), and 2 cloves of smashed garlic. Simmer gently for 1.5 hours until tender but holding their shape. Mash half of the beans with a splash of the cooking liquid to create a spreadable paste, leaving the rest whole. Season with sea salt only; do not add sugar or oil.
- 02
Roast the Squash
Preheat your oven to 220°C (425°F). Toss the delicata squash slices with 1 tbsp of extra-virgin olive oil and a pinch of sea salt. Roast on a parchment-lined sheet for 20–25 minutes until edges are caramelized and tender. Remove and set aside.
- 03
Cook the Chorizo
In a cold skillet, add the crumbled grass-fed chorizo. Turn heat to medium-low and render the fat slowly, stirring occasionally, until the meat is deeply browned and crispy. Do not add extra oil. Once cooked, remove from heat and drain on a paper towel, reserving the rendered fat in the pan for the tortillas if desired (or discard excess).
- 04
Press the Tortillas
Divide the masa dough into 4 equal balls. Place a ball between two sheets of parchment paper and press firmly to form a 25–30 cm (10–12 inch) circle. The tortilla should be paper-thin; if it tears, patch it with a tiny bit of dough. Let the pressed tortillas rest for 5 minutes.
- 05
Crisp the Base
Heat your cast-iron comal or heavy skillet over medium-high heat. Brush the surface lightly with melted coconut oil. Place a tortilla on the hot surface. Cook for 2–3 minutes until bubbles form and the underside is golden brown and crisp. Flip and cook for another 2 minutes. The goal is a sturdy, crispy base that won't get soggy under the toppings.
- 06
Assemble the Tlayuda
Keep the tortillas warm in a low oven (100°C / 200°F) while you work. Spread a generous layer of the mashed black bean paste over the entire surface of each crispy tortilla. Top with the whole beans, then scatter the roasted squash and cooked chorizo evenly.
- 07
Melt and Finish
Transfer the assembled tlayudas to a baking sheet or pizza stone. Top with the torn Oaxaca cheese. Place under the broiler on high for 3–5 minutes, watching closely, until the cheese is melted and bubbly and the edges of the tortilla are slightly charred.
- 08
Garnish and Serve
Immediately remove from the oven. Top with fresh avocado slices, chopped watercress or spinach, and a drizzle of high-quality extra-virgin olive oil. Serve hot with lime wedges on the side.
Nutrition facts
Per serving · 1 of 4- — Saturated
- 26 g
- — Polyunsaturated
- 15 g
- Carbohydrates
- 124 g
- — Fiber
- 20 g
- — Sugars
- 2 g
- Cholesterol
- 94 mg
- Sodium
- 1275 mg
- Potassium
- 1317 mg
Estimated from USDA FoodData Central for matched ingredients (100% ingredient coverage). Values vary with brand, preparation, and exact measurements.
Pro tips
- ✦When buying chorizo, read the label aggressively: if 'sugar' or 'corn syrup' appears in the top 5 ingredients, put it back. The sweetness should come from the squash, not the meat.
- ✦To test your olive oil quality, smell it immediately after opening; it should smell like fresh cut grass or artichokes, not rancid or metallic.
- ✦If the tortilla tears while pressing, don't throw it away; patch the hole with a tiny bit of masa, let it rest, and press again. A perfect circle isn't required for flavor.
- ✦For the crispiest base, do not overfill the tortilla with wet ingredients; the beans should be thick, not soupy.
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Substitutions
- grass-fed pork chorizo → grass-fed beef chorizo or crumbled ground venison seasoned with ancho chile and garlic (maintains the high-protein, clean-fat profile while adjusting the fat source)
- delicata squash → butternut squash or roasted zucchini (ensure butternut is roasted until very caramelized to mimic the sweetness of delicata)
- Oaxaca cheese → fresh mozzarella or string cheese made from whole milk (meltability is key; avoid pre-shredded cheese which often contains potato starch)
Storage
Store components separately in glass containers in the fridge for up to 3 days: beans, cooked chorizo, and roasted squash. Do not assemble until ready to eat to maintain the tortilla's crunch. Reheat the base in a dry skillet or air fryer to restore crispness before adding cold toppings.
What to serve with it
- Sparkling water with a squeeze of fresh lime and a pinch of sea salt
- Unsweetened hibiscus tea (agua de jamaica) brewed with a slice of ginger
- A glass of dry, organic red wine (Tempranillo or Cabernet) high in resveratrol
FAQ
Can I use lard instead of coconut oil for the tortilla?+
Yes, pastured lard is a traditional and healthy fat for this application, provided it is rendered from pasture-raised pigs. It offers a superior flavor profile to coconut oil, though coconut oil provides a neutral crispness.
Why is the tortilla so thin?+
In Oaxaca, the tlayuda is known as 'the pizza of the south' specifically because the tortilla is paper-thin. This allows it to crisp up completely without becoming doughy, ensuring you get the right texture-to-filling ratio.
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