Mexican Tlayudas on the Grill – Authentic & Crispy

Introduction

Tlayudas are a classic Oaxacan street food, featuring large, crunchy tortillas topped with refried beans, succulent grilled meat, Oaxaca cheese, and salsa. Grilling tlayudas on the Arteflame grill ensures an amazing, smoky flavor with a crispy yet tender texture. The center grill grate reaches over 1,000°F, providing the perfect steakhouse-quality sear for the meat, while the flat cooktop griddle allows for even cooking without burning. Experience true Mexican flavors with this easy and delicious grilling recipe!

Ingredients

• 2 large tlayuda tortillas (or extra-large corn tortillas)
• 1 cup refried beans
• 1 lb skirt steak or arrachera
• 1 cup shredded Oaxaca cheese
• 1/2 cup salsa roja or salsa verde
• 1/4 cup lard or butter
• 1 avocado, sliced
• 1/2 cup shredded lettuce
• 1/4 cup pickled onions
• Salt and pepper to taste

Instructions

Step 1: Fire up the Arteflame grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the grill.
2. Stack firewood over the oil-soaked napkins.
3. Light the napkins and let the fire build up.
4. Wait about 20 minutes for the grill to reach the ideal temperature.

Step 2: Sear and cook the meat

1. Season the steak with salt and pepper.
2. Place the steak on the center grill grate for 1-2 minutes per side to create a perfect sear.
3. Move the steak to the flat cooktop griddle to cook to the desired doneness.
4. Remove steak from the grill when its internal temperature is 15°F below your target temperature (it will continue cooking off the grill).
5. Let the steak rest for 5 minutes before slicing into thin strips.

Step 3: Prepare the tortillas

1. Spread lard or butter over both sides of the tortillas.
2. Place the tortillas on the outer edge of the flat cooktop griddle to crisp up.
3. Flip occasionally to prevent burning and achieve an even golden brown color.

Step 4: Assemble the tlayudas

1. Spread a generous layer of refried beans over the crisp tortillas.
2. Add sliced steak evenly across the tortillas.
3. Sprinkle shredded Oaxaca cheese on top.
4. Spoon salsa over the toppings.

Step 5: Grill the tlayudas

1. Place the assembled tlayudas back on the flat cooktop griddle.
2. Cook until the cheese melts and the toppings are heated through.
3. Use a spatula to remove the tlayudas from the grill.

Step 6: Garnish and serve

1. Top with avocado slices, shredded lettuce, and pickled onions.
2. Serve immediately and enjoy!

Tips

• For extra crispy tortillas, grill them longer before assembling.
• Let the meat rest before slicing to retain juices.
• Use butter instead of oil for richer flavor.

Variations

1. Chicken Tlayudas: Swap the skirt steak for grilled chicken breast seasoned with cumin and lime.
2. Pork Tlayudas: Use slow-cooked carnitas instead of steak for a tender, rich flavor.
3. Vegetarian Tlayudas: Replace the steak with grilled mushrooms and roasted bell peppers.
4. Chorizo Tlayudas: Use crumbled, grilled chorizo for a spicier kick.
5. Seafood Tlayudas: Top with grilled shrimp or seared tuna for a fresh twist.

Conclusion

By grilling tlayudas on the Arteflame grill, you achieve an unbeatable balance of crunchiness and rich, smoky flavors. The high heat of the center grill grate locks in the juices of the steak, while the flat cooktop provides a perfectly even crisp on the tortillas. Get creative with your toppings and enjoy this authentic Mexican classic!

Best pairings

• Mexican street corn (elotes)
• Grilled nopales (cactus)
• Fresh mango salsa
• Classic margarita or michelada