Mexican Tlayudas with Grilled Beef
Crisp Oaxacan tortillas with black beans, quesillo, cabbage, vegetables, and grilled beef.
Equipment
- Large cast-iron griddle or comal
- Blender or potato masher
- Medium skillet
- Grill pan or outdoor grill
- Tongs
Ingredients
Black Beans
- 2 cups cooked black beans drained, with 1/2 cup cooking liquid reserved
- 2 tbsp lard or neutral oil
- 1 clove garlic minced
- 1/2 tsp fine salt
Grilled Beef
- 1 lb flank or skirt steak
- 1 tbsp neutral oil
- 1 tsp fine salt
- 1/2 tsp ground black pepper
Assembly
- 4 large Oaxacan tlayuda tortillas
- 8 oz Oaxacan quesillo or low-moisture mozzarella shredded
- 2 cups finely shredded cabbage
- 2 medium tomatoes thinly sliced
- 1 large avocado sliced
- 2 whole limes cut into wedges
- 1 cup smoky red salsa for serving
Instructions
Prepare the Beans and Beef:
- Heat the lard in a skillet, cook the garlic for 20 seconds, then add the beans, salt, and enough reserved liquid to mash them into a smooth spread. Keep warm.
- Rub the steak with oil, salt, and pepper. Grill over high heat for 3 to 5 minutes per side. Rest for 10 minutes, then slice thinly across the grain.
Toast and Top:
- Heat a large dry comal or griddle. Toast each tlayuda tortilla for 2 to 3 minutes per side until dry, lightly spotted, and crisp but still foldable.
- Spread each tortilla with beans. Add quesillo and return to the griddle over low heat until the cheese softens.
Finish:
- Top with cabbage, tomato, avocado, and grilled beef.
- Serve open or fold into large wedges. Offer lime and salsa at the table.
Notes
- True tlayuda tortillas are larger and drier than standard flour tortillas; use the largest thin corn tortillas available.
- Keep toppings restrained so the crisp tortilla remains easy to lift or fold.
Nutrition
Calories: 710kcalCarbohydrates: 76gProtein: 43gFat: 28gSaturated Fat: 10gCholesterol: 90mgSodium: 1180mgFiber: 17gSugar: 7g