Tlayuda
Oaxaca's large thin tortilla, spread with black bean paste and quesillo, topped with cabbage and avocado, then grilled until crisp.
Photo : CharlieOnTravel · CC BY 2.0
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Serves
- 2
- Difficulty
- Easy
Method
- Soften the chopped onion and garlic in 2 tbsp oil. Add the beans with 100 ml water and the oregano.
- Mash the beans in the pan with a potato masher and cook down to a paste that holds on the spoon. Season with salt.
- Dress the cabbage with the lime juice, a pinch of salt and the remaining oil. Leave it to soften while you cook.
- Heat a griddle or large dry pan over medium heat and lay a tortilla on it. Spread the bean paste right out to the edges.
- Tear the cheese over the beans and cover for 4 minutes, until it melts and the underside turns brittle.
- Lift the tlayuda out, pile on the cabbage and sliced avocado, then fold it in half or cut it into wedges.
In Oaxaca the giant tortilla is dried in the sun before it is sold, which is how it crisps without burning. With a fresh tortilla, dry it in a 150C oven for 10 minutes before you build on it.
