Tlayuda

beans • Water • onion (to taste) • garlic cloves (to taste) • salt, about 5 grams (to taste) • Salt (to taste) • garlic cloves (to taste) • Water • chicken breast • tomatoes (1 kg) • chipotle peppers (7.4 oz/210 grams) • onion •

tlayudas (large Oaxacan tortillas) • refried beans (about 300 grams) • Oaxaca cheese or quesillo (about 500 grams) • Shredded lettuce or cabbage, • avocados • tomatoes • Lard,

refried black beans (about 500 grams) • Oaxacan cheese (quesillo) (about 500 grams) • shredded lettuce (about 500 grams) • pork lard (asiento) (about 250 grams) • large tlayuda tortillas • thin-sliced beef (tasajo) (about 1 kilogram)

tlayuda (large Oaxacan tortilla) • bay leaves • onion (about 50 grams) • cooked beans with broth (about 500 ml) • water (about 200 ml) • oil • Oaxacan cheese (quesillo) (about 50 grams) • cabbage (about 59 grams) • tomato • pork lard (asiento de cerdo)

corn masa (about 300 grams) • avocado leaf • black beans (about 150 grams) • pork lard or pork crackling paste (about 100 grams) • Oaxacan cheese (quesillo) (about 80 grams) • cabbage (about 80 grams) • medium Roma tomato • beef steak or chorizo (about 120 grams) • pork lard (about 50 grams) • to taste guaje beans • to taste spring onion (or Mexican green onion) • to taste chile de agua (Oaxacan green chile) •

charcoal (about 1.5 kg) • Preferably a brazier (anafre) or a griddle (comal) • Tongs • or spatulas • (1 kg) • Salt, to taste • water (2 liters) • onion • garlic cloves • Epazote (Mexican herb) • tomatillos • dried morita chiles •

corn masa (1 kg) • plastic bags • large griddle or skillet (I used a paella pan) • refried beans (200 grams) • green cabbage or regular cabbage • Oaxaca cheese (300 grams) • Mexican chorizo sausage (300 grams) • cooked chicken breast, shredded • avocado, sliced

tlayudas (large Oaxacan-style corn tortillas) • refried black beans (about 480 ml) • beef cecina or Mexican chorizo (about 400 grams) • shredded Oaxaca cheese (about 300 grams) • avocados • shredded cabbage (about 250 grams) • tomatoes • pork lard or unrefined pork fat (asiento) (about 200 grams) • chepiche (Mexican herb) • fresh green chiles (chile de agua) • radishes

tlayudas or as needed large tortillas • pork lard (asiento) (about 200 grams) • green cabbage (about 300 grams) • Oaxaca cheese (quesillo) (about 250 grams) • thin-sliced beef steak (tasajo) (about 250 grams) • onion (about 120 grams) • cooked whole black beans (about 250 grams) • pork lard (about 1 oz or 30 grams) • dried avocado leaf (about 10 grams) • oil (about 1.7 fl oz or 50 ml) • garlic (about 2 grams) • cilantro (about 200 grams) •

charcoal (2 kg) • Portable grill (anafre) • For the beans: • black beans (1 kg) • water (3 liters) • garlic • onion • small bunch fresh epazote • avocado leaves (10 grams) • oil (10 ml) • salt (20 grams) • For the salsa: •

tlayudas (large Oaxacan tortillas) • refried black beans (about 120 grams) • Quesillo (Oaxacan string cheese), to taste • cabbage, shredded • pork lard or vegetable oil (about 125 grams) • Salsa, to taste • Cecina (thinly sliced cured pork), to taste • Tasajo (thinly sliced beef), to taste • Tomato, to taste • Guacamole, to taste

large tlayuda tortillas • pork lard (about 115 grams) • Refried black beans, • romaine lettuce • Oaxaca cheese (quesillo), as needed (string cheese) • Avocado, to taste • Tomato, to taste

Oaxacan tlayuda tortillas (large, crisp corn tortillas) • pork lard (asiento) • refried black beans, semi-dry (about 240 ml) • Shredded lettuce, to taste • Oaxaca cheese (about 200 grams), shredded • tomatoes, sliced • avocado, sliced • grilled tasajo (about 300 grams) or other grilled beef