Mexican
Tlayuda
An Oaxacan tlayuda built on a crisp oversized tortilla with smoky, creamy, crunchy layers and stretchy melted cheese.
4 servings · 45 minutes prep · 25 minutes cook
Ingredients
Main
- 2 cups refried black beans
- 4 large Oaxacan tlayuda tortillas
- 1/2 cup asiento or fresh lard
- 14 oz Oaxaca cheese, shredded into strands
- 2 cups finely shredded cabbage
- 1 avocado, sliced
- 1 lb tasajo, cecina, or thin skirt steak
- 1 1/2 tsp kosher salt
- 1 tbsp avocado oil
- 1/2 cup salsa de chile pasilla or salsa roja
Directions
Method
- Season the tasajo, cecina, or thin skirt steak with the kosher salt. Heat the avocado oil in a skillet or grill pan over high heat and sear until browned and at least {{temperature:145°F}} at the thickest point, 2-4 minutes per side. Rest for 3 minutes, then slice thinly.
- Toast each tlayuda tortilla on a comal over medium heat until dry, leathery, and lightly blistered, 1-2 minutes per side.
- Spread each tortilla with asiento or fresh lard, then a thin layer of refried black beans.
- Add Oaxaca cheese and return to the comal until the cheese softens and the tortilla edges crisp, 2-3 minutes.
- Top with shredded cabbage, avocado, sliced meat, and salsa de chile pasilla or salsa roja. Serve open-faced or folded while hot.
