Tlayudas

Name: Tlayudas
Total time: 45 min
Yield: 1 servings
Cuisine: Mexican
Ingredients: 2 oversized corn tortillas (Tlayudas), or the largest available; 2 tbsp asiento (unrefined pork lard) or bacon fat; 1 cup black bean puree, warmed; 2 cups Oaxaca cheese, shredded into strings; 1/2 lb Tasajo (thinly sliced cured beef) or Cecina, grilled; 2 cups shredded cabbage, sliced avocado, and salsa

A large, crunchy, partially fried tortilla covered with a spread of refried beans, asiento, lettuce, meat, and Oaxaca cheese.

45 minutes

Serves 1

Dinner

Contains common allergens

Dairy

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Instructions

6 steps

1
Crisp the Tortilla: Heat a very large griddle (comal) or a grill over medium-high heat. Place the large tortilla on it until it becomes rigid, slightly toasted, and leathery, but not completely brittle.

2
Spread Base Layers: Remove from heat momentarily. Spread a very thin, even layer of the asiento (pork lard) across the entire surface of the tortilla.
3
Add Beans: Spread a thin, even layer of the warm black bean puree directly over the melted lard.
4
Add Cheese and Veggies: Sprinkle the stringy Oaxaca cheese generously over the beans. Scatter the shredded cabbage (or lettuce) on top.
5
Grill the Meat: While assembling, quickly sear the thin Tasajo or Cecina beef on the hot grill for 1-2 minutes until cooked through. Lay the cooked meat over the tlayuda.
6
Final Toast and Serve: Return the fully loaded tlayuda to the grill for a few minutes until the cheese melts slightly and the bottom is very crispy. Serve open-faced or folded in half, topped with avocado slices and salsa.

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