The Tlayudas are a variety of mexican food served mainly in the mexican central valley region, more specifically around the Oaxaca state.
Basically the Tlayudas are 12 inch (or more) corn tortillas; you can make them yourself or buy them ready-made at the food market if you live in the city of Oaxaca or inside the Oaxaca state.
Each authentic Tlayuda is then topped with pork fat (asiento de puerco), then some Quesillo, also known as the famous Oaxaca cheese, chopped cauliflower, steak strips, and of course a salsa made in a molcajete. Finally, the Tlayuda is placed over the brazier that will toast it to a crisp, but not in oil. Tlayudas can be eaten as a meal, but they are frequently seen as a snack to eat when returning from an exhausting night out partying...
* 6 Large (12-inch or bigger) Oaxaca-style corn tortillas
Chances are you will have to make them yourself -its easy with maseca corn flour and water...
* 2 cans ready cooked black beans
* 1 Clove garlic
* 2 jalapeño chiles, seeds discarded and chopped coarsely
* 1/2 onion, chopped coarsely, to be added to the black beans
* 1 tablespoon olive oil
* 1 teaspoon cumin
* Salt to taste
* Freshly ground black pepper to taste
* 1 Cup pulled Oaxaca cheese, or substitute for Mozzarella cheese
* 1 lb. Steak, sliced thinly
* 1 tablespoon vinegar
* 1 head romaine lettuce
* 2 sliced Red tomatoes,
* 1 Onion as topping, sliced
* 2 Avocados, peeled and cut in wide strips
* 1/2 Cup crumbled cheese of your choice, like queso fresco mild feta cheese, optional
* Red or green Salsa
1) Pour the black beans on a plate, then mash them coarsely. Press in the garlic, mix in the chopped onion and jalapeño pepper. Season with cumin, salt, and pepper.
2) Pour the black beans with their ingredients and the olive oil, in a blender. Blend to liquefy, adding a bit of water to get a thick purée. Pour this mashed beans mixture in a skillet and heat it up over low heat, stirring frequently, to avoid sticking, for a few minutes; pour this in a bowl and reserve.
3) Cut the steak in strips, mix with 1 tablespoon vinegar and season with salt and pepper and cook it over the stove in a skillet or saucepan;
4) Preheat the oven to 450 degrees Farenheit. Place as many Tlayudas as you can on a baking sheet or round pizza baking sheet and spread some black beans over it. Sprinkle some Oaxaca cheese and fair share of the flank steak meat. Bake in the oven for 5 minutes.
5) Remove and sprinkle with 1/2 cup lettuce, sliced tomatoes, a few avocado strips, and 1/4 cup of the crumbly cheese over it all. Bake another 3-5 minutes, until the toppings are hot and the tortilla is crispy around the edges. Repeat this, until all your tlayudas are ready.
Top your tlayudas with salsa as you like; Tlayudas can be eaten open or fold them in half and eat with your hands