Mexican Tlayuda from Ramsay Around The World
Ingredients
- Canola or blend oil
- Unrefined pork fat
- 1 large flour tortilla, baked until crispy and firm
- ½ cup refried black beans
- 1 cup Oaxacan cheese, pulled into thin strings
- 2 small avocados, sliced thickly and seasoned with salt and pepper
- 1 medium heirloom tomato, sliced
- 1-2 tablespoons Mexican crema
- Chapulines* (small, roasted grasshoppers or crickets), optional
- Cilantro leaves
Cooking instructions
- Heat a comal, large skillet, or a flat grill pan over high heat. Once hot, add a tablespoon or two each of oil and pork fat and spread around. Place the tortilla onto the comal, then spread the refried beans all over the tortilla, using the back of a spoon to spread it out thinly.
- Spread out the Oaxacan cheese all over the bean paste. Let the cheese melt for a moment before placing avocado slices all over the cheese.
- Scatter the tomato slices amidst the avocado slices, then drizzle Mexican crema all over. At this point, you could pop the entire dish into a preheated oven for a couple of minutes to really melt the cheese and caramelize the top part, if desired.
- Scatter the chapulines all over the tlayuda before sprinkling cilantro all over to serve.
*Although optional, the crickets are a staple in Oaxacan cuisine and give a nice smoky flavor to the dish.