Prepare the meat: If using tasajo, lightly grill or pan-fry the thin beef slices until slightly crispy. For chorizo, remove casing and cook until browned. Set aside.

Warm the beans: Heat refried beans in a saucepan over medium heat, stirring occasionally. Add a splash of water if too thick. Keep warm.

Crisp the tortillas: Heat a comal or large skillet over medium-high heat. Brush both sides of tortillas lightly with oil and cook until crispy but still pliable, about 2 minutes per side.

Assemble the base: Spread a generous layer of warm refried beans on each crispy tortilla, leaving a small border around the edges.

Add cheese and meat: Sprinkle Oaxacan cheese evenly over the beans, then arrange the cooked meat on top. Return to heat just until cheese begins to melt.

Finish with toppings: Remove from heat and top with avocado slices, shredded lettuce, crema, salsa verde, and chopped cilantro. Serve immediately with lime wedges.

Traditional method option: For authentic preparation, cook assembled tlayudas over charcoal for smoky flavor until cheese melts and edges crisp further.