Mexican · main
Tlayuda Oaxaquena
Tlayuda Oaxaquena reads umami 6.1, richness 5.9 and salinity 4.7 on Palate's 0–10 flavor X-ray — a Mexican main, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 6.6 / 10
- Sweet & Fruity — 2.6 / 10
- Sour & Bright — 3.3 / 10
- Bitter & Earthy — 3.0 / 10
- Rich & Fat — 6.3 / 10
- Aromatic & Spice — 2.5 / 10
The measured notes (of 18)
Umami 6.1 · Richness 5.9 · Salinity 4.7 · Sourness 2.9 · Earthy 2.8 · Herbaceous 2.3 · Fruity 2.1 · Sweetness 1.9 · Citrus 1.5 · Heat 1.5 · Nutty 1.2 · Allium 1.1 · Funk & Ferment 1.0 · Bitterness 0.8 · Warm Spice 0.5
What's in it (9)
- 4 large tlayuda tortillas
- 1 cup black bean paste
- 1 lb Oaxacan tasajo
- 8 oz Oaxacan quesillo
- 3 tbsp asiento (unrefined lard)
- 2 cups shredded Oaxacan cabbage
- 2 tomatoes sliced
- 2 avocados sliced
- 1/2 cup salsa
Time & effort: about 40 min (25 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 121.8 kcal, 4.3 g protein, 6.4 g fat, 12 g carbs
Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Toast the large tlayuda on a comal until crisp at the edges but slightly pliable in the center.
- Spread a thin layer of asiento and black bean paste over the surface, then top with sliced tasajo, quesillo, and shredded cabbage.
- Finish with sliced avocado, tomato, and salsa, and fold lightly in half before serving.
Dishes with a similar flavor shape
- Gorditas de Chicharron — Mexican
- Summery Sausage and Mash — British
- Tallarín Saltado de Pollo — Peruvian
- Skillet Chicken Fricassee — French
- Tamales de Rajas con Queso — Mexican
Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.