Tlayuda

Method

1. 1 Cook the black beans until tender, then blend until thick. Simmer for another 5 minutes to reduce the sauce and prevent the cake from becoming soggy.
2. 2 Spread the rendered lard from the bottom of the large tortilla all over; this is the asiento layer that gives tlayuda its characteristic smoky flavor.
3. 3 Spread the beans on top, then sprinkle shredded Oaxaca cheese to completely cover the surface of the bread.
4. 4 Place the cake directly on the charcoal grill for 4 minutes, until the bottom is crispy and firm like a cookie, but not burnt.
5. 5 Grill the thinly sliced beef for 3 minutes, then arrange it on top of the shredded cabbage, tomatoes, and avocado, and fold the pastry in half.

With an appliance

• Oven 45 min

  Replace step 4: place the large tortilla on the middle rack of the oven at 240 degrees for 6 minutes and rotate the tray at minute 3; the beef in step 5 is still cooked separately. The crust is evenly crispy without being rotated over charcoal, resulting in a lighter smoky flavor compared to the original tlayuda.