Tlayudas Oaxaqueñas

Ingredients

• 2 pieces Large flour or corn tortillas (tlayuda size, ~10-12 inch)
• 1 cup Black beans (cooked or canned)
• 1.5 cups Oaxaca cheese (or mozzarella)
• 8 oz Flank or skirt steak
• 1 cup Cabbage (shredded)
• 2 tbsp Vegetable oil
• 2 cloves Garlic (minced)
• 0.5 cup Salsa roja or salsa de molcajete(optional)
• 0.5 tsp Salt
• 1 whole Lime (cut into wedges)(optional)

Instructions

1. 1

   Season the steak with salt and a little oil. Grill or pan-sear over high heat 4-5 minutes per side for medium-rare. Rest 5 minutes, then slice thinly against the grain.

2. 2

   While the steak cooks, heat 1 tbsp oil in a skillet, add garlic and black beans, and mash into a coarse paste. Simmer 5 minutes, season with salt, and set aside.

3. 3

   Shred the cabbage and crumble or tear the Oaxaca cheese into strands.

4. 4

   Heat a comal or large skillet over medium heat. Brush each tortilla lightly with oil and toast 2-3 minutes per side until crisp at the edges but still slightly pliable.

5. 5

   Spread a generous layer of black bean paste over each tortilla, then sprinkle with Oaxaca cheese. Return to the comal for 2-3 minutes until the cheese melts.

6. 6

   Top with shredded cabbage, sliced steak, and salsa. Serve immediately with lime wedges.