Tlayuda

A large, crispy Oaxacan tortilla smeared with black bean paste, Oaxacan cheese, and a choice of toppings.

Ingredients

• 500g black beans
• 1 cup white rice
• 2 tbsp minced garlic
• 1 tsp smoked paprika
• 3 tbsp olive oil
• 1 cup tomatillos, sliced
• a handful of fresh oregano, chopped
• salsa verde, for serving

Instructions

1. 1

   Prepare the corn tortillas base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the black beans, avocado, minced garlic, and dried oregano, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the corn tortillas until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the black beans mixture until cooked through and lightly charred at the edges, about 10 mins.

6. 6

   Assemble by layering the corn tortillas with the filling, a spoonful of pickled red onions, and a scattering of cilantro.

💡 Tips