Traditional Oaxacan Tlayudas

• •1.5 cup black beans, dried, soaked overnight and drained
• •8 cup water
• •3 garlic cloves, peeled
• •0.3 large white onion, quartered
• •2 epazote sprigs, fresh
• •1 teaspoon salt
• •2 tablespoon lard or vegetable oil
• •1 lb tasajo (thinly sliced beef for grilling), or thinly sliced flank steak
• •1 tablespoon vegetable oil
• •4 Oaxacan tlayuda tortillas, large (about 12-14 inches diameter)
• •4 tablespoon asiento (unrefined pork lard)
• •1.5 cup quesillo (Oaxacan string cheese), shredded
• •2 cup cabbage, finely shredded
• •2 medium tomatoes, thinly sliced or diced
• •2 medium avocado, sliced
• • for serving salsa roja or salsa verde
• •2 limes, cut into wedges

Instructions

1. 1

   Prepare the Black Beans: Rinse the soaked black beans thoroughly. Place them in a large pot with 8 cups of fresh water, 3 garlic cloves, 0.25 large white onion, and 2 fresh epazote sprigs. Bring to a boil, then reduce heat and simmer, partially covered, for 1.5 to 2 hours, or until the beans are very tender. Season with 1 teaspoon of salt halfway through cooking.

2. 2

   Drain the cooked beans, reserving about 1 cup of the cooking liquid. Discard the garlic, onion, and epazote sprigs. In a large skillet or comal, heat 2 tablespoons of lard or vegetable oil over medium heat. Add the cooked beans and mash them with a potato masher or the back of a spoon until mostly smooth, adding a little reserved bean liquid if needed to achieve a thick, spreadable paste. Season with salt to taste. Keep warm.

3. 3

   Cook the Tasajo: Lightly season the tasajo (or flank steak) with salt on both sides. Heat 1 tablespoon of vegetable oil in a large skillet or grill pan over medium-high heat. Cook the tasajo for 2-3 minutes per side, or until cooked through and slightly browned. It should be tender. Remove from heat and slice into strips if desired.

4. 4

   Prepare the Toppings: Shred the quesillo into fine strings. Finely shred the cabbage. Thinly slice the tomatoes and avocado.

5. 5

   Crisp the Tlayuda Tortillas: Heat a large comal or cast-iron skillet over medium heat. Place one tlayuda tortilla on the hot comal. Cook for 2-3 minutes per side, until it starts to dry out and become slightly stiff and crisp but still pliable enough to fold without breaking. If using a regular large corn tortilla, cook longer until it's very crisp.

6. 6

   Assemble the Tlayudas: Once the tlayuda tortilla is crisped, remove it from the comal. While still warm, spread a thin layer of asiento (pork lard) over the entire surface of the tortilla. Next, spread a generous layer of the warm black bean paste over the asiento. Arrange a portion of the cooked tasajo strips over the beans. Sprinkle generously with shredded quesillo. Top with shredded cabbage, sliced tomatoes, and avocado. Serve immediately with salsa roja or verde and lime wedges on the side. Repeat for the remaining tlayudas.

Chef's Tips

• 💡Authentic Tortillas: True Oaxacan tlayuda tortillas are unique – very large, thin, and semi-crisp. If you can't find them, use large, good-quality corn tortillas and crisp them longer on a comal or in a dry skillet until they are firm but not brittle.
• 💡Asiento: This unrefined pork lard is key to the authentic flavor. If unavailable, regular pork lard or even a thin layer of refried beans (before the black bean paste) can be used, but the flavor will differ.
• 💡Protein Variations: While tasajo is traditional, other popular choices include cecina enchilada (marinated pork), chorizo, or even grilled chicken.
• 💡Bean Paste Flavor: Don't skip the epazote for the black beans; it adds a distinct, authentic flavor.
• 💡Crispness: Tlayudas can range from slightly pliable to very crisp, like a giant tostada. Adjust cooking time on the comal to your preference.