Tlayuda

Name: Tlayuda
Total time: 6000 s
Yield: Serves 8 servings
Ingredients: 2 2/3 cups refried black beans (about 500 grams); 1 1/8 pounds Oaxacan cheese (quesillo) (about 500 grams); 5 cups shredded lettuce (about 500 grams); 1/2 pound pork lard (asiento) (about 250 grams); 8 large tlayuda tortillas; 2 1/4 pounds thin-sliced beef (tasajo) (about 1 kilogram)

SANTOS GARCÍA YAEL @Yael24

Tlayuda is a large, toasted corn tortilla traditional to the Central Valleys of Oaxaca, Mexico. The name comes from the Nahuatl word “tlao-li,” meaning “shelled corn,” combined with the suffix “uda,” which refers to abundance. This dish features several ingredients that are both delicious and nutritious.

SANTOS GARCÍA YAEL @Yael24

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Ingredients

80–100 minutes

Serves 8 servings

2 2/3 cupsrefried black beans (about 500 grams)
1 1/8 poundsOaxacan cheese (quesillo) (about 500 grams)
5 cupsshredded lettuce (about 500 grams)
1/2 poundpork lard (asiento) (about 250 grams)
8large tlayuda tortillas
2 1/4 poundsthin-sliced beef (tasajo) (about 1 kilogram)

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Steps

80–100 minutes

1

Light a charcoal grill and cook the beef until done to your liking.
2

Once the meat is cooked, set it aside. Spread pork lard (asiento) to taste on each tlayuda tortilla.
3

Spread a layer of refried black beans over the lard.
4

Add chopped lettuce on top.
5

After adding all the toppings, place the tlayuda open-faced over the heat for about 10 seconds, then fold it in half and grill for 5 to 7 minutes on each side.
6

Once the tlayuda is crispy, transfer it to a plate and top with guacamole, salsa, and your portion of grilled meat.