Tlayuda de Asiento

Ingredients

• 1.5 lbs boneless pork shoulder, cut into 2-inch chunks
• 1 whole medium yellow onion, quartered
• 3 whole garlic cloves
• 3 whole dried guajillo chiles
• 2 whole dried ancho chiles
• 2 whole bay leaves
• 1 teaspoon kosher salt
• ½ teaspoon black peppercorns
• 4 whole large corn tortillas
• 1 cup vegetable oil for frying
• ¾ cup refried black beans
• ½ cup grated Oaxaca cheese or mozzarella
• 1 cup fresh cabbage, thinly sliced
• 2 medium ripe tomatoes, diced small
• 1 whole fresh avocado, sliced
• ¼ cup fresh cilantro, roughly chopped
• 2 whole lime wedges
• ¼ cup Mexican crema or sour cream
• ½ cup salsa roja

Instructions

1. 1

   Place 1.5 lbs of pork shoulder chunks in a large pot and cover with cold water by about 2 inches. Add 1 medium yellow onion (quartered), 3 garlic cloves (smashed with the side of a knife), 3 dried guajillo chiles (stems and seeds removed), 2 dried ancho chiles (stems and seeds removed), 2 bay leaves, 1 teaspoon kosher salt, and 0.5 teaspoon black peppercorns.

2. 2

   Bring to a boil over medium-high heat, then reduce to medium-low. Skim off any gray foam that rises to the surface in the first few minutes — this keeps the broth clear. Simmer gently for 1.5 to 2 hours, until the pork is completely tender and shreds easily with a fork.

3. 3

   Remove the pork from the broth with a slotted spoon and spread it on a large plate or cutting board. Let it cool just enough to handle, about 5 minutes, then shred it finely with two forks, pulling along the grain. Discard any large pieces of fat or gristle. Set the shredded pork aside.

4. 4

   Pour 1 cup of vegetable oil into a 12-inch heavy-bottomed skillet and set over medium-high heat. Let the oil preheat for 2 minutes — it should shimmer and move easily. To test the temperature, carefully hold your hand about 6 inches above the oil; you should feel strong heat radiating upward. The oil should be around 350°F if using a thermometer.

5. 5

   Working with one tortilla at a time, carefully lay a large corn tortilla flat into the hot oil. It should sizzle immediately and bubble around the edges. Fry for about 1 minute on the first side until it's light golden and starting to crisp, then flip carefully with tongs and fry the second side for another minute until golden and crispy all over. The tortilla should feel stiff when fully cooked, not soft.

6. 6

   Transfer the fried tortilla to a paper towel–lined plate to drain excess oil. Repeat with the remaining 3 tortillas.

7. 7

   Warm 0.75 cup of refried black beans in a small saucepan over medium heat, stirring occasionally, about 3-4 minutes. The beans should be spreadable but still hold their shape.

8. 8

   To assemble each tlayuda, work quickly while the tortilla is still warm: Spread about 3 tablespoons of warm refried beans evenly across the fried tortilla, leaving a 1/2-inch border. Scatter about 1/4 cup of shredded pork over the beans. Sprinkle 2 tablespoons of grated Oaxaca cheese over the pork.

9. 9

   Top with a handful of thinly sliced fresh cabbage, a small pile of diced tomato, a few slices of avocado, and a pinch of fresh cilantro. Drizzle with about 1 tablespoon of Mexican crema or sour cream and about 2 tablespoons of salsa roja. Serve immediately with a lime wedge on the side for squeezing.

Tools you’ll need

• large pot
• slotted spoon
• cutting board
• two forks
• 12-inch heavy-bottomed skillet
• instant-read thermometer
• kitchen tongs
• paper towels
• small saucepan
• knife
• measuring spoons

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