Mexican Tlayuda Recipe by Chef Gordon Ramsay from Around the World
Ingredients
- 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
Instructions
Prepare your pan
- Heat a comal, large skillet, or flat grill pan over high heat until it’s sizzling hot. Add a splash of oil and a generous spoonful of pork fat (if you’re feeling authentic), swirling it around to coat the surface. The combination gives the tlayuda its signature crispiness and depth of flavor.
Base layer of goodness
- Gently place the tortilla onto the hot surface. Take a spoonful of refried beans and spread them thinly over the entire tortilla. Use the back of the spoon to create an even layer—it’s the foundation of all the flavors to come.
Cheesy magic
- Generously sprinkle Oaxacan cheese over the beans, making sure every inch is covered. Allow the cheese to start melting—it should ooze and bubble slightly. This is the moment when the aroma becomes irresistible.