Crispy Pork Tlayudas with Beans & Cheese

Ingredients

• 1 lb boneless pork shoulder, cut into 2-inch chunks
• 4 whole corn tortillas (6 inches)
• 1 cup refried beans (canned or homemade)
• 1.5 cups Oaxaca cheese or fresh mozzarella, shredded
• 1 teaspoon chipotle powder
• 1 teaspoon cumin
• ½ whole white onion, thinly sliced lengthwise
• 1 whole fresh lime
• ¼ cup fresh cilantro leaves

Instructions

1. 1

   Place the pork chunks in a large pot and cover with water until the meat is submerged by 2 inches.

2. 2

   Bring to a boil over high heat, then reduce to medium-low and simmer uncovered for 1.5 hours until the pork shreds easily when pulled apart with a fork.

3. 3

   Drain the pork and set aside in a large bowl until cool enough to handle, about 10 minutes.

4. 4

   Using two forks, pull the pork apart into thin shreds — each piece should be the size of a matchstick or smaller.

5. 5

   Add the chipotle powder and cumin to the shredded pork and stir until the spices coat every piece evenly, about 1 minute.

6. 6

   Heat 1 tablespoon of oil in a 12-inch skillet over medium-high heat until it shimmers and slides quickly when you tilt the pan, about 90 seconds.

7. 7

   Place one tortilla in the hot oil and fry for 2 minutes until golden brown and crispy on the bottom, then flip and fry the other side for 2 minutes until the color of warm honey with darker edges.

8. 8

   Spread 1/4 cup of refried beans across the surface of the crispy tortilla in an even, thin layer.

9. 9

   Pile 1/4 of the seasoned pork on top of the beans in the center of the tlayuda.

10. 10

    Sprinkle 1/4 of the shredded cheese (about 6 tablespoons) evenly over the pork, covering the surface.

11. 11

    Return the skillet to medium heat and cook for 2 minutes until the cheese melts and looks glossy, then transfer to a plate.

12. 12

    Repeat steps 7–11 with the remaining three tortillas, beans, pork, and cheese, adding more oil if the skillet looks dry.

13. 13

    Scatter half of the sliced onion over the surface of the first tlayuda in a thin layer.

14. 14

    Scatter half of the cilantro leaves over the onion.

15. 15

    Repeat with the second tlayuda, onion, and remaining cilantro.

16. 16

    Cut the lime in half and squeeze fresh lime juice evenly over both tlayudas.

Tools you’ll need

• large pot with lid
• colander
• 12-inch skillet
• two forks
• large mixing bowl
• wooden spoon
• rubber spatula
• cutting board
• sharp knife

More recipes like this

• 

  Vietnamese Chicken Curry (Cà Ri Gà)

  28 min

• 

  Chocolate Hazelnut Croissant

  25 min

• 

  Patatas Bravas

  25 min

• 

  Quick Chicken and Leek Pie

  28 min