Ingredients with Measurements:
- 4 large tlayudas (Mexican-style crispy tortillas)
- 1 lb. large shrimp, peeled and deveined
- 2 tbsp. olive oil
- 1 tsp. smoked paprika
- 1 tsp. garlic powder
- Salt and pepper, to taste
- 1 cup refried beans
- 1 cup shredded lettuce
- 1 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
- 1 lime, cut into wedges
For the Chipotle Sauce:
- 1/2 cup mayonnaise
- 2 chipotle peppers in adobo sauce
- 1 tbsp. adobo sauce
- 1 garlic clove
- Juice of 1/2 lime
- Salt, to taste
Special equipment needed:
- Grill or grill pan
- Blender or food processor
Step-by-step instructions:
1. Preheat the grill or grill pan over medium-high heat.
2. In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. Grill the shrimp for 2-3 minutes per side, until pink and cooked through. Set aside.
4. To make the chipotle sauce, combine mayonnaise, chipotle peppers, adobo sauce, garlic, lime juice, and salt in a blender or food processor. Blend until smooth.
5. Spread a layer of refried beans over each tlayuda.
6. Top with shredded lettuce, grilled shrimp, crumbled queso fresco, and chopped cilantro.
7. Drizzle the chipotle sauce over the top.
8. Serve with lime wedges on the side.
- Time:
Preparation time: 20 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or grill pan over medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 580
- Fat: 38g
- Carbohydrates: 29g
- Protein: 31g
- Fiber: 7g
- Sugar: 3g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or beef.
- Refried beans can be substituted with black beans or pinto beans.
- Queso fresco can be substituted with feta cheese or cotija cheese.
Variations:
- Add sliced avocado or guacamole on top.
- Use corn tortillas instead of tlayudas.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Make sure to devein the shrimp before grilling.
- If using a grill pan, make sure it is well-oiled to prevent sticking.
- Warm up the tlayudas on the grill or in the oven before adding toppings.
- Use leftover chipotle sauce as a dip for vegetables or chips.
Storage instructions:
- Store leftover shrimp and toppings separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the shrimp in a skillet over medium heat until warmed through.
- Reheat the tlayudas in the oven at 350°F for 5-10 minutes.
Presentation ideas:
- Serve on a large platter with lime wedges and extra cilantro on top.
- Garnish with a sprinkle of smoked paprika or chili powder.
Pairings:
- Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
- Mexican rice
- Grilled vegetables
- Corn on the cob
Troubleshooting advice:
- If the shrimp are sticking to the grill, brush them with a little more olive oil.
- If the chipotle sauce is too thick, add a splash of water to thin it out.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to prevent foodborne illness.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
- Tlayudas are a traditional Mexican dish from the state of Oaxaca. They are made with large, crispy tortillas and topped with a variety of ingredients.
Flavor profiles:
- Spicy, smoky, tangy, and savory.
Serving suggestions:
- Serve as a main dish for lunch or dinner.
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Region: Mexican