Photograph of the finished Tlayudas

Mexico · Bánh ngô lớn nướng than Tlayudas

Tlayudas

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.8 lb
  • Photograph of Black beans Black beans 1.3 lb
  • Photograph of Pork fat Pork fat 9.9 oz
  • Photograph of Oaxaca cheese Oaxaca cheese 1.3 lb
  • Photograph of Beef Beef 1.6 lb
  • Photograph of Cabbage Cabbage 14.1 oz
  • Photograph of Avocado Avocado 2
  • Photograph of Mexican dried chillies Mexican dried chillies 3.5 oz
  • Photograph of Tomato Tomato 8
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Knead the masa dough and then press it into a very large disc, 28 cm in diameter and 3 mm thick.
  2. 2 Toast the pancakes on a cast iron pan for 4 minutes on each side until they are firm but still pliable.
  3. 3 The tlayuda bread must be large and chewy, not crumbly; that's a distinctive feature of Oaxaca.
  4. 4 Cook the black beans until tender, then mash them and stir-fry them in pork fat until thickened.
  5. 5 Spread the mashed beans evenly over the bread, then sprinkle with shredded Oaxaca cheese and bake over charcoal for 3 minutes.
  6. 6 Grill the beef, then mince it and arrange it on a bun with shredded cabbage, avocado, and dried chili sauce, then fold it in half.

With an appliance

  • Charcoal grill 50 min

    Place the charcoal grill 15 cm away: grill the bean and cheese toast for 4 minutes until the cheese melts and the toast is slightly smoky.

Start cooking