Crispy Tlayuda with Charred Beef
Charred flour tortilla topped with seared tasajo (dried beef), melted Oaxaca cheese, and black beans—finished with jalapeño crema. Weeknight Oaxacan street food.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 38g
Ingredients
- 6 oz tasajo (dried beef), thinly shredded
- 2 count flour tortillas (8-inch)
- 1 cup Oaxaca cheese (or mozzarella), shredded
- ¾ cup canned black beans, drained
- ⅓ cup crema (Mexican sour cream) or sour cream
- 2 count fresh jalapeños, sliced
- 1 count avocado, sliced
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat a large skillet over medium-high. When it sizzles, add tasajo in a single layer and sear until edges crisp and darken, ~3 minutes per side.
- 2
Transfer beef to a plate. In the same skillet, char a tortilla directly over the heat 60 seconds per side until it bubbles and blackens at the edges.
- 3
Spread black beans on the warm tortilla, then top with shredded cheese. Let sit off heat for 30 seconds until cheese starts to melt.
- 4
Stir jalapeño slices into crema. Drizzle crema over the tlayuda, then scatter the seared tasajo and avocado slices on top.
- 5
Garnish with fresh cilantro. Repeat with the second tortilla if making 2 servings, or slice and serve immediately.
Tools you’ll need
- 12-inch skillet or comal
- tongs or spatula
- small bowl for crema mixture
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