Ingredients with Measurements:
- 4 large tlayudas (or large corn tortillas)
- 1 cup of refried beans
- 1 cup of shredded Oaxacan cheese
- 1 cup of shredded Asadero cheese
- 1 avocado, sliced
- 1/2 cup of chopped cilantro
- 1/4 cup of diced onion
- 1/4 cup of diced tomato
- 1/4 cup of crumbled queso fresco
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet or griddle
Step-by-step instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Place one tlayuda on the skillet and spread a layer of refried beans on top, leaving a 1-inch border around the edge.
3. Sprinkle a layer of Oaxacan cheese and Asadero cheese on top of the beans.
4. Add slices of avocado, chopped cilantro, diced onion, and diced tomato on top of the cheese.
5. Sprinkle crumbled queso fresco on top of the vegetables.
6. Place another tlayuda on top of the toppings and press down gently.
7. Cook for 2-3 minutes on each side, until the cheese is melted and the tlayuda is crispy.
8. Repeat with the remaining tlayudas and toppings.
9. Serve hot with lime wedges on the side.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 25g
Saturated Fat: 12g
Cholesterol: 60mg
Sodium: 750mg
Carbohydrates: 36g
Fiber: 10g
Sugar: 2g
Protein: 22g
Substitutions for ingredients:
- Tlayudas can be substituted with large corn tortillas.
- Oaxacan cheese can be substituted with mozzarella cheese.
- Asadero cheese can be substituted with Monterey Jack cheese.
- Queso fresco can be substituted with feta cheese.
Variations:
- Add cooked chorizo or shredded chicken for a meatier version.
- Use different types of beans, such as black beans or pinto beans.
- Add sliced jalapeños for a spicy kick.
Tips and tricks:
- Make sure to spread the toppings evenly on the tlayuda to ensure even cooking.
- Use a spatula to press down on the tlayuda while cooking to help melt the cheese.
- If the tlayuda is too large for your skillet or griddle, you can fold it in half before cooking.
Storage instructions:
Leftover tlayudas can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the tlayuda in a skillet over medium heat and cook for 2-3 minutes on each side, until heated through.
Presentation ideas:
Serve the tlayudas on a large platter and garnish with additional cilantro and lime wedges.
Garnishes:
- Chopped cilantro
- Diced onion
- Diced tomato
- Crumbled queso fresco
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Guacamole
- Salsa
Suggested side dishes:
- Grilled corn on the cob
- Cucumber salad
- Roasted vegetables
Troubleshooting advice:
- If the tlayuda is not crispy enough, cook it for a few more minutes on each side.
- If the cheese is not melting, cover the skillet with a lid for a few minutes to help melt the cheese.
Food safety advice:
- Make sure to cook the tlayuda to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Tlayudas are a traditional dish from Oaxaca, Mexico. They are often referred to as "Mexican pizzas" and are typically made with a large corn tortilla, refried beans, cheese, and various toppings.
Flavor profiles:
The tlayuda has a crispy texture from the tortilla and a creamy, cheesy flavor from the Oaxacan and Asadero cheeses. The toppings add freshness and a pop of color, while the lime wedges provide a tangy finish.
Serving suggestions:
Serve the tlayuda as a main dish for lunch or dinner. It can also be cut into smaller pieces and served as an appetizer or snack.
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Region: Mexican