Tlayudas (Oaxaca)

Name: Tlayudas (Oaxaca)
Ingredients: 10 1/2 oz corn masa (about 300 grams); 1/4 piece avocado leaf; 5 1/3 oz black beans (about 150 grams); 3 1/2 oz pork lard or pork crackling paste (about 100 grams); 2 3/4 oz Oaxacan cheese (quesillo) (about 80 grams); 2 3/4 oz cabbage (about 80 grams); 1 medium Roma tomato; 4 1/4 oz beef steak or chorizo (about 120 grams); 1 3/4 oz 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); to taste radish; to taste avocado; to taste chepiche (Oaxacan herb)

Quique Borrayo Sampayo @quiqueborrayo21

NOTES: Tlayudas are usually over 12 inches (30 cm) in diameter and are cooked on a clay griddle (comal) that has been lightly coated with a mixture of water and lime to prevent sticking. Another method is to stretch the dough between two pieces of plastic and flatten it with a bottle.

Quique Borrayo Sampayo @quiqueborrayo21

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Ingredients

10 1/2 ozcorn masa (about 300 grams)
1/4 pieceavocado leaf
5 1/3 ozblack beans (about 150 grams)
3 1/2 ozpork lard or pork crackling paste (about 100 grams)
2 3/4 ozOaxacan cheese (quesillo) (about 80 grams)
2 3/4 ozcabbage (about 80 grams)
1medium Roma tomato
4 1/4 ozbeef steak or chorizo (about 120 grams)
1 3/4 ozpork lard (about 50 grams)
to taste guaje beans
to taste spring onion (or Mexican green onion)
to taste chile de agua (Oaxacan green chile)
to taste radish
to taste avocado
to taste chepiche (Oaxacan herb)

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Steps

1

Cook the black beans in a pressure cooker for 30 minutes. Let cool and set aside. Shred the Oaxacan cheese and set aside. Finely slice the cabbage and cut the tomato into rounds; set aside.
2

Heat the pork lard, add the pork crackling paste, then remove from heat.
3

Fry the black beans with a tablespoon of lard and the avocado leaf, mash them, and set aside.
4

Grill the beef steak (also called tasajo) and slice into strips; set aside.
5

Moisten the masa, then stretch it between two pieces of plastic using a bottle or glass until you form a large tortilla, depending on the size of your griddle.
6

Cook on a clay griddle (comal) on both sides and let dry.
7

Spread the tlayuda with pork crackling paste, refried beans, and tasajo or the meat of your choice. Top with cabbage, cheese, and tomato. Serve with chile de agua, grilled spring onion, radish, chepiche, and avocado.