Crispy Tlayudas with Black Beans & Toppings

Ingredients

• 1.5 cups masa harina (corn flour for tortillas)
• 0.88 cup warm water
• ½ tsp salt
• 1 can (15 oz) canned black beans, drained
• 1 cup oaxaca cheese or mozzarella, shredded
• ¼ cup crema, sour cream, or Mexican crema
• 1 cup cabbage, finely shredded
• 1 whole avocado, sliced
• 2 tbsp olive oil

Instructions

1. 1

   Mix masa harina, warm water, and salt in a bowl until a soft dough forms, about 1 minute.

2. 2

   Let dough rest, covered, for 10 minutes to hydrate fully.

3. 3

   Divide dough into 4 equal portions and roll each into a ball.

4. 4

   Press each ball in a tortilla press lined with plastic until paper-thin (about 1/8 inch).

5. 5

   Heat a large cast iron skillet or griddle over medium-high until water sizzles on contact, ~1 minute.

6. 6

   Cook first tortilla 45 seconds per side until lightly spotted and set but still flexible.

7. 7

   Transfer to a plate; repeat with remaining dough, stacking cooked tortillas as you go.

8. 8

   Warm black beans in a small skillet over medium heat, stirring occasionally, until soft, ~3 minutes.

9. 9

   Spread 2–3 tbsp warm beans onto each tortilla, leaving a 0.5-inch border.

10. 10

    Top each with 1/4 cup shredded cheese and return to skillet over medium-high, covered with a lid.

11. 11

    Heat until cheese melts and bottom begins to char and crisp, 2–3 minutes. Flip briefly to char the other side if desired.

12. 12

    Top each tlayuda with cabbage, avocado slices, and a drizzle of crema. Serve immediately.

Tools you’ll need

• mixing bowl
• tortilla press with plastic sheets
• 12-inch cast iron skillet or griddle
• small skillet
• lid or cast iron cover
• spatula

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