A thick, platter-sized corn tortilla that hails from Oaxaca in southern Mexico. Clayudas, sometimes spelled tlayudas, are baked until hard and crunchy and can be flat or folded over. They are typically topped or filled with ingredients like aciento (a grainy pork fat), refried beans, meat, cheese, vegetables and salsa.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.