Tlayuda (Spanish pronunciation: [tɬaˈʝuða]), sometimes spelled clayuda,[1][2] is a handmade dish in traditional Oaxacan cuisine, consisting of a large, thin, crunchy, partially fried or toasted tortilla[3] covered with a spread of refried beans, asiento (unrefined pork lard), lettuce or cabbage, avocado, meat (usually shredded chicken, beef tenderloin or pork), Oaxaca cheese, and salsa.

Its main characteristics are its large size (even more than 40 cm in diameter); its completely different flavor from other types of tortillas; and the slight hardness in its consistency (without being toasted, but rather leathery), which it acquires when it is cooked in a comal, usually made of clay.

It is left there to semi-toast, that is, it is cooked for longer than other types of tortillas, and then stored in a tenate, a basket made of palm leaves.

It thus acquires its characteristic consistency: flexible to semi-brittle, very slightly moist, fresh, difficult to chew for those who are not used to it, very light aroma like burnt tortilla, almost imperceptible.

A very light amount of salt in the nixtamal dough with which it is prepared in some cases, as well as its cooking almost until it is toasted, make the tlayuda last longer without decomposing, unlike what happens with common tortillas.