Crispy Oaxacan Bean and Cheese Tortilla — Tlayuda con Frijoles y Queso
Oaxacan large thin tortilla spread with smoky black bean paste and asiento, layered with shredded quesillo, avocado, cabbage, and salsa, crisped on the comal until the edges curl and char.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak guajillo chiles 5 minutes in hot water, stem and seed. Finely chop onion and garlic. Chop epazote leaves. Shred cabbage and queso Oaxaca. Slice avocado and tomato. Drain cooked black beans. Chop cilantro and cut lime into wedges.
Toast
Heat a dry pan over medium heat 30 seconds. Add soaked guajillos, toast 30 seconds until fragrant. Blend with tomato, 2 garlic cloves, and salt until smooth. Transfer to a bowl and set aside.
Saute
Heat lard in a heavy skillet over medium heat 1 minute until shimmering. Add chopped onion, cook 3 minutes until translucent, stirring. Stir in remaining garlic, epazote, cumin, oregano, and salt; cook 30 seconds until fragrant.
Build
Add drained beans and bean liquid to the skillet. Mash with a potato masher over medium heat for 5-6 minutes, stirring occasionally, until thick, spreadable paste with some texture remains.
Crisp
Heat a comal or large skillet over medium-high heat 2 minutes. Working with one tlayuda at a time, lay flat and warm 30 seconds per side until pliable. Brush one side with asiento. Spread half the bean paste evenly, scatter half the queso Oaxaca, layer half the cabbage, tomato, and avocado. Return to comal 4 minutes until bottom crisps and cheese melts. Repeat with second tlayuda.
Plate
Transfer each tlayuda to a plate. Drizzle with salsa roja, top with cilantro. Serve open-face with lime wedges alongside. Cut into wedges to eat.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.