20-Minute Crispy Mini Tlayudas (Oaxacan Crispy Tortillas)

Oh my goodness, have you ever had one of those magical street food moments where you bite into something so crispy, so flavorful, that you just freeze mid-chew to savor it? That’s exactly what happened to me the first time I tried Mini Tlayudas in Oaxaca! These little crispy tortillas are like the perfect love child between a pizza and a tostada – golden-crunchy base slathered with creamy refried beans, melted Oaxacan cheese, and all the fresh toppings your heart desires.

I’ve been obsessed ever since that trip, and after countless kitchen experiments (and a few burnt tortillas), I’ve nailed down my favorite way to make Mini Tlayudas at home. They’re seriously the easiest appetizer ever – ready in 20 minutes flat – but taste like you spent all day cooking. Perfect for game nights, quick snacks, or whenever you need a little taste of Mexico in your life!

Why You’ll Love These Mini Tlayudas

Oh, where do I even begin? These little crispy wonders check ALL the boxes:

• Crazy quick – From skillet to plate in 20 minutes flat (yes, I’ve timed it!)
• That perfect crunch – That addictive golden crispiness that makes street food magical
• Totally your call – Swap toppings based on what’s in your fridge (my kids go wild with avocado)
• Tastes like Oaxaca – That authentic melty Oaxaca cheese flavor transports you straight to Mexico

Seriously, once you make these, you’ll want excuses to whip them up daily!

Ingredients for Mini Tlayudas

Okay, friends – here’s the beautiful simplicity of it! You probably have most of this in your kitchen already. The key is fresh, simple ingredients that let those Oaxacan flavors shine:

• 4 small corn tortillas – Look for the thick, rustic ones if you can find them (they crisp up the best!)
• 1/2 cup refried beans – I’m partial to black bean version, but pinto works great too
• 1/2 cup Oaxaca cheese, shredded – That ooey-gooey magic! No substitutes, please
• 1/4 cup thinly sliced cabbage – For that perfect fresh crunch
• 2 tbsp each of chopped tomato and onion – Tiny dice is key here
• 1 tbsp chopped cilantro – Because everything’s better with cilantro
• 1 tbsp vegetable oil – Just enough to make them golden and crispy
• Salt to taste – Don’t skip this! It makes all the flavors pop

See? Nothing fancy – just honest ingredients ready to become something incredible!

How to Make Mini Tlayudas

Alright, let’s make some magic happen! This is where simple ingredients transform into those crispy, cheesy bites you’ve been dreaming about. Follow these steps, and you’ll be snacking like you’re at a Oaxacan street market in no time.

Step 1: Crisp the Tortillas

First things first – let’s get that perfect crunch! Heat a large skillet over medium heat (you want it nice and hot but not smoking). Lightly brush both sides of each tortilla with oil – just enough to make them glisten. Cook them one at a time for about 2 minutes per side until they’re golden and crispy. Listen for that satisfying sizzle! Pro tip: Don’t crowd the pan, or they’ll steam instead of crisp up.

Step 2: Layer the Toppings

Now for the good stuff! Spread about 2 tablespoons of refried beans on each crispy tortilla – get all the way to the edges like you’re making mini pizzas. Then comes the star: sprinkle that gorgeous Oaxaca cheese evenly over the beans. The heat from the tortilla will start melting it immediately. Oh, that smell! If you want extra melty goodness, pop them under the broiler for just 30 seconds.

Step 3: Add Fresh Garnishes

The finishing touches! Pile on that crunchy cabbage, then scatter the diced tomatoes and onions. A generous sprinkle of fresh cilantro is non-negotiable in my book. Feeling spicy? Add some thin jalapeño slices – just trust me on this. Give everything a tiny pinch of salt to wake up all those flavors. Now try to resist eating them right off the cutting board (I never can)!

Tips for Perfect Mini Tlayudas

After making these dozens of times (and learning from my mistakes!), here are my can’t-miss secrets:

• Day-old tortillas are the enemy – Use the freshest corn tortillas you can find; they crisp up SO much better
• Skillet patience pays off – Wait until it’s properly heated before adding tortillas (test with a drop of water – it should sizzle immediately)
• Serve them HOT – These beauties lose their magic crisp if they sit too long (but let’s be real – they never last that long!)
• Less is more with toppings – Overload makes them soggy; keep garnishes light and evenly distributed

Follow these, and you’ll have restaurant-quality Mini Tlayudas every single time!

Mini Tlayudas Variations

The beauty of Mini Tlayudas? They’re like a blank canvas for your cravings! Here are my favorite ways to mix things up:

• Meat lover’s dream – Top with crumbled chorizo or shredded chicken tinga for extra protein
• Vegan vibes – Swap in cashew cheese and load up with roasted poblano peppers
• Salsa party – Trade traditional toppings for mango habanero salsa or chipotle crema

Honestly? There are no wrong answers – just delicious experiments waiting to happen!

Serving Suggestions

These Mini Tlayudas are absolute rockstars at parties! I love serving them with icy-cold margaritas or micheladas for the adults, and horchata for the kids. For sides, keep it simple with chunky guacamole and a big bowl of fresh pico de gallo – the perfect dippers when you want just one more bite!

Storing and Reheating Mini Tlayudas

Here’s the truth – these babies are best fresh, but if you must store them, keep components separate! Store crispy tortillas in an airtight container at room temperature (up to 2 days), beans and cheese in the fridge. When ready, reheat tortillas in a dry skillet for 1 minute, then add toppings. The crunch stays perfect this way!

Mini Tlayudas Nutritional Information

Now, let’s talk numbers (but don’t let this stop you from eating three at once – I won’t tell!). Per mini tlayuda, you’re looking at about 180 calories, 8g fat, and 6g protein. Remember, nutrition varies by ingredients – more cheese means more deliciousness (and a few extra calories)!

FAQs About Mini Tlayudas

I get asked these questions ALL the time – let’s tackle the big ones:

“Can I use flour tortillas?” Technically yes, but oh honey, you’ll miss that authentic corn flavor! Corn tortillas give that classic crispiness that makes Mini Tlayudas special. If you must substitute, look for extra-thin flour tortillas and cook them extra crispy.

“Is Oaxaca cheese replaceable?” I’ll be honest – Oaxaca cheese’s stretchy, mild flavor is irreplaceable here. In a pinch, try a mix of mozzarella and Monterey Jack, but it won’t be quite the same. Worth hunting down the real deal!

“How to keep them crispy?” The secret? Eat them immediately! (Kidding… sort of.) Seriously though, assemble right before serving, and keep components separate until the last minute. Any moisture from toppings will soften that perfect crunch.

If you make these Mini Tlayudas, I’d love to hear how they turned out! Tag me on Instagram or leave a comment below – happy crunching!

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