Tlayudas Oaxaqueñas with Asiento and Quesillo

Ingredients

• 2 cups cups Masa harina (for tlayuda bases)
• 1 1/4 cups cups Warm water
• 1 1/2 cups cups Cooked black beans
• 4 tbsp tbsp Asiento (pork lard paste)
• 2 cups cups Quesillo (Oaxacan string cheese), shredded
• 8 oz oz Tasajo (salted dried beef), thinly sliced
• 4 leaves leaves Dried avocado leaves or hoja santa (optional, for grilling)(optional)
• 1/2 cup cup Salsa roja or salsa de molcajete(optional)
• 1 cup cup Shredded cabbage(optional)
• 2 Lime, cut into wedges(optional)
• 1/2 tsp tsp Salt

Instructions

1. 1

   Make the masa: Combine masa harina, salt, and warm water; knead 5 minutes until smooth and pliable. Rest 20 minutes covered.

2. 2

   Prepare the bean spread: Blend cooked black beans with 2 tbsp asiento and a splash of water until a thick, spreadable paste forms. Season with salt.

3. 3

   Shape the tlayudas: Divide masa into 2 large balls. Roll or press each into a very thin 12-inch circle.

4. 4

   Toast the bases: Cook each tlayuda on a hot comal or dry skillet over medium-high heat 3-4 minutes per side until lightly charred and beginning to crisp. Brush lightly with asiento and return to the comal 2 minutes per side to crisp.

5. 5

   Grill the tasajo: While the tlayudas crisp, grill the tasajo slices over high heat (with avocado leaves if using) 2-3 minutes per side until charred at the edges. Chop into bite-sized pieces.

6. 6

   Assemble: Spread each hot tlayuda with asiento, then a generous layer of the black bean spread. Scatter shredded quesillo over the beans and return to the comal, covered, 2-3 minutes until the cheese melts.

7. 7

   Finish: Top with grilled tasajo, shredded cabbage, and salsa. Serve immediately with lime wedges.