Ingredients with Measurements:
- 4 large tlayudas (or large corn tortillas)
- 1 lb. barbacoa meat (beef or lamb), shredded
- 2 ripe avocados, peeled and pitted
- 1 small red onion, finely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 1 garlic clove, minced
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- Salt and pepper, to taste
Special equipment needed:
- Grill or griddle pan
- Food processor or blender
Step-by-step instructions:
1. Preheat the grill or griddle pan over medium-high heat.
2. Place the tlayudas on the grill or griddle pan and cook for 2-3 minutes on each side, until crispy and lightly charred.
3. In a large bowl, mix the shredded barbacoa meat with a pinch of salt and pepper.
4. In a food processor or blender, combine the avocados, red onion, jalapeño pepper, garlic, lime juice, cilantro, and a pinch of salt. Pulse until smooth and creamy.
5. Spread a generous amount of the guacamole on each tlayuda.
6. Top each tlayuda with the shredded barbacoa meat.
7. Garnish with additional cilantro and lime wedges, if desired.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or griddle pan over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 32g
- Carbohydrates: 43g
- Protein: 25g
- Fiber: 12g
Substitutions for ingredients:
- Tlayudas can be substituted with large corn tortillas.
- Barbacoa meat can be substituted with shredded beef or lamb.
- Jalapeño pepper can be substituted with serrano pepper or poblano pepper.
Variations:
- Add sliced tomatoes, lettuce, or radishes for additional toppings.
- Use chicken or pork instead of beef or lamb for the barbacoa meat.
- Add cheese or sour cream to the guacamole for a creamier texture.
Tips and tricks:
- Make sure to cook the tlayudas or corn tortillas until they are crispy and lightly charred for the best texture.
- Shred the barbacoa meat with a fork or your hands for a more tender and flavorful result.
- Adjust the amount of jalapeño pepper to your desired level of spiciness.
Storage instructions:
- Store any leftover barbacoa meat and guacamole in separate airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the barbacoa meat in a microwave or on the stovetop until heated through.
- The guacamole is best served fresh and should not be reheated.
Presentation ideas:
- Serve the tlayudas on a large platter and garnish with additional cilantro and lime wedges.
Garnishes:
- Fresh cilantro and lime wedges
Pairings:
- Serve with a side of black beans or rice for a complete meal.
Suggested side dishes:
- Black beans or rice
Troubleshooting advice:
- If the tlayudas or corn tortillas are too stiff, wrap them in a damp paper towel and microwave for 30 seconds to soften them.
Food safety advice:
- Make sure to cook the barbacoa meat to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Tlayudas are a traditional Mexican dish that originated in Oaxaca, Mexico. They are made with large corn tortillas that are cooked until crispy and topped with various ingredients.
Flavor profiles:
- The tlayudas have a crispy and slightly charred texture, while the barbacoa meat is tender and flavorful. The guacamole adds a creamy and tangy element to the dish.
Serving suggestions:
- Serve the tlayudas with a side of black beans or rice for a complete meal.
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Region: Mexican