Tlayuda
The “Oaxacan pizza”: a large, crispy tortilla spread with asiento (pork lard), black beans, quesillo cheese and meat, cooked over charcoal. It’s eaten in the markets and on the street at night.
Ingredients
- 2 large corn tortillas (or flour ones if you can’t find them)
- 2 tablespoons of pork lard
- 200 g refried black beans
- 150 g Oaxaca quesillo cheese (or shredded mozzarella)
- 200 g cecina or tasajo (or thin beef steak)
- Lettuce, tomato and avocado
- Chilli salsa
How to make it at home
- Griddle the meat with salt and cut it into strips.
- Spread each tortilla with lard and a layer of beans.
- Scatter over the shredded quesillo and the meat.
- Fold the tortilla in half and cook it on a griddle or grill until crisp and the cheese melts.
- Open it up and add lettuce, tomato, avocado and salsa to taste.
The trick: The asiento (the toasted bits left from making pork crackling) is what gives it its flavour.