dinner · gluten-free
Tlayudas
Oaxacan giant crisp tortillas spread with asiento and black beans, topped with Oaxaca cheese, cabbage and grilled meat.
- Time
- 30min
- Steps
- 5
Ingredients
Tick what you already have.
Allergens
Contains milk.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Grill or smoker.
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Method
-
1
Spread each tlayuda thinly with asiento, then beans.
-
2
Scatter cheese and cabbage over half (or the whole thing).
-
3
Fold in half (or leave open) and grill over medium coals, flipping, until crisp and charred, 3–5 minutes.
-
4
Top with grilled meat, cooked to 63°C (145°F) and rested 3 minutes for steak, or 71°C (160°F) for chorizo.
-
5
Serve with avocado and salsa.
