Oaxaca
Tlayudas
A tortilla the size of a steering wheel, crackling over coals. Oaxaca's late night answer to everything.
50 minTime
52 gProtein each
mediumSpice
8hPlan ahead. Soak for 8 hours first; the 50 minutes come after.
Make it your way
Grandma's wayAsiento, beans, quesillo and tasajo, as Oaxaca does it.
The original796kcalsame
52 gproteinsame
16 gfibresame
50minutessame
Tlayuda.
Per serving, worked out from the ingredient table.
Ingredients
Method
5 steps- 1Simmer the soaked beans with the onion, garlic and salt until very soft, then mash and fry them in 1 tbsp of the oil into a thick, smooth paste.
- 2Season the steak with salt and a squeeze of lime and sear on a smoking hot tawa or grill for 2 minutes a side. Rest, then slice into strips.
- 3Char the salsa tomato and the chiles de árbol on the dry tawa, then crush with a pinch of salt.
- 4Brush each tortilla with the remaining oil, spread a thin layer of beans and scatter the cheese over one half. Fold and toast on a dry tawa over medium heat.
- 5Open the tlayuda and pile on cabbage, sliced tomato, avocado and steak. Serve with the salsa and lime.
Serve it like this
Serve whole on a wooden board, opened out, with salsa and lime on the side. Cut into wedges at the table while it still crackles.
