Oaxacan Tlayudas

Name: Oaxacan Tlayudas
Total time: 3600 s
Yield: Serves 4 servings
Ingredients: 4 tlayudas or as needed large tortillas; 7 oz pork lard (asiento) (about 200 grams); 10 1/2 oz green cabbage (about 300 grams); 9 oz Oaxaca cheese (quesillo) (about 250 grams); 9 oz thin-sliced beef steak (tasajo) (about 250 grams); 4 1/4 oz onion (about 120 grams); 9 oz cooked whole black beans (about 250 grams); 2 tbsp pork lard (about 1 oz or 30 grams); 1/3 oz dried avocado leaf (about 10 grams); 3 1/2 tbsp oil (about 1.7 fl oz or 50 ml); 1/2 tsp garlic (about 2 grams); 7 oz cilantro (about 200 grams); 9 oz avocado (about 250 grams); 1 lime; salt to taste; 1 1/4 cups water (about 300 ml); 7 oz tomatillo (about 200 grams); 1 oz dried chile de árbol (about 30 grams); 1 tsp garlic (about 5 grams); salt to taste; 3/4 cup water (about 200 ml)

Alejandro Mtz @cook_26627453

The tlayuda is a large corn tortilla (ranging from about 12 to 20 inches in diameter) and is one of the most traditional and outstanding dishes from the state of Oaxaca. The community of San Antonio de la Cal, located in the Central Valleys region, is considered the birthplace of tlayudas.

Alejandro Mtz @cook_26627453

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Ingredients

1 hour

Serves 4 servings

4tlayudas or as needed large tortillas
7 ozpork lard (asiento) (about 200 grams)
10 1/2 ozgreen cabbage (about 300 grams)
9 ozOaxaca cheese (quesillo) (about 250 grams)
9 ozthin-sliced beef steak (tasajo) (about 250 grams)
refried black bean paste
4 1/4 ozonion (about 120 grams)
9 ozcooked whole black beans (about 250 grams)
2 tbsppork lard (about 1 oz or 30 grams)
1/3 ozdried avocado leaf (about 10 grams)
3 1/2 tbspoil (about 1.7 fl oz or 50 ml)
guacamole
1/2 tspgarlic (about 2 grams)
7 ozcilantro (about 200 grams)
9 ozavocado (about 250 grams)
1lime
salt to taste
1 1/4 cupswater (about 300 ml)
salsa
7 oztomatillo (about 200 grams)
1 ozdried chile de árbol (about 30 grams)
1 tspgarlic (about 5 grams)
salt to taste
3/4 cupwater (about 200 ml)

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Steps

1 hour

1

To make the tlayuda, first prepare the black bean paste. In a skillet, sauté the chopped onion until it turns dark. Toast the avocado leaves in the same oil used for the onion, just until they change color—be careful not to burn them.
2

Once the leaves are toasted and the onion is fried, blend them together with the cooked beans and a little water. Blend for about 2 minutes, making sure the mixture isn’t too runny. Heat the pork lard in a skillet, then add the blended bean mixture. Lower the heat to prevent burning or sticking. Stir for 5 minutes, then set aside to cool.
3

Next, make the salsa. Boil the tomatillos for 10 minutes. Toast the chile de árbol, being careful not to burn them. Blend the tomatillos, toasted chiles, and peeled garlic together. Season with salt to taste.
4

For the guacamole, blend the cilantro, garlic, and a little water for 20 seconds. Add the avocado and blend again until you have a thick, smooth mixture.
5

Finely chop the cabbage and set aside for later use.
6

Grill the beef steak on a griddle or skillet to serve with the tlayuda. Once cooked, set aside. (In Oaxaca, the meat is traditionally grilled directly over charcoal.)
7

Shred the Oaxaca cheese and set aside for later use.
8

Once all the toppings and the bean paste are ready, assemble the tlayuda. Spread 1 tablespoon of pork lard (asiento) evenly over one side of the tlayuda, then spread 1 tablespoon of the bean paste over it as well.
9

Add some of the chopped cabbage and shredded Oaxaca cheese to one half of the tlayuda.
10

Fold the tlayuda in half, then place it on a griddle or skillet to toast until crispy and the cheese melts. (In Oaxaca, tlayudas are toasted directly over charcoal.)
11

Once cooked, remove the tlayuda from the heat. Serve with the grilled beef, guacamole, and salsa to taste.