Oaxacan Tlayuda with Tasajo

2 Instructions

1. 1

   Briefly warm each tlayuda on a hot comal to soften it.

2. 2

   Spread a generous layer of asiento all over the tortilla.

3. 3

   Spread the frijol negro paste evenly on top of the asiento.

4. 4

   Cover with hand-shredded quesillo (never cut with a knife — it must be pulled into strands) and the shredded cabbage.

5. 5

   Keep the tlayuda on the comal over low heat until the tortilla is crispy and the cheese begins to melt.

6. 6

   Meanwhile grill the tasajo on a separate hot comal or pan — it should stay tender, not turned hard. Fry chorizo in its own fat if using.

7. 7

   Lay the cooked meat over the tlayuda along with tomato and avocado slices.

8. 8

   Serve open-faced or folded in half, with salsa de molcajete on the side.