Oaxacan Tlayudas with Black Beans and Tasajo
Giant crispy-chewy tortillas from Oaxaca spread with asiento (unrefined pork lard), a thick layer of refried black beans, shredded Oaxacan cheese, and topped with grilled tasajo beef, avocado, and a vibrant salsa of roasted tomatoes. Often called Mexican pizza, these open-faced beauties are smoky, crunchy, and impossibly satisfying.
Ingredients
- 4 large flour tortillas (12-inch) or Oaxacan tlayuda bases
- 1.5 cups refried black beans
- 2 tablespoons lard or vegetable oil
- 12 oz thin-sliced beef (carne asada cut or skirt steak)
+ 10 more ingredients
Instructions
Season the sliced beef with salt, pepper, and garlic powder. Let it rest while you prepare the other components.
Make the salsa by blending or crushing the roasted tomatoes with the crumbled chiles de arbol and vinegar. Season with a pinch of salt.
Warm the refried black beans with the lard in a small saucepan over low heat, stirring until they are spreadable and glossy.
Grill or pan-sear the seasoned beef over very high heat for 2 minutes per side until charred but still tender. Let rest for 3 minutes, then slice into thin strips.
Place the large tortillas directly on a grill, comal, or large skillet over medium heat. Cook on one side for 2 minutes until the bottom is crispy but the top is still pliable.
Spread a generous layer of refried black beans over each tortilla, leaving a half-inch border. Scatter the shredded cheese over the beans.
Fold the tlayuda in half or leave it open-faced. Continue cooking for 3 to 4 minutes until the cheese melts and the bottom is deeply golden and crunchy.
Top with sliced grilled beef, avocado, shredded cabbage, and spoonfuls of the roasted tomato salsa. Serve with lime wedges.
Nutrition Estimate
Per serving • Estimated by Blinner AI