Tlayuda

Ingredients

• 4 pcs flour tortillas
• 200 g black bean paste
• 200 g oaxaca cheese
• 300 g tasajo
• 1 pcs avocado
• 2 pcs tomato
• 1/2 pcs white onion
• 100 g romaine lettuce
• 2 pcs lime
• 30 g lard
• 1 tsp salt

Steps

1. Season skirt steak with salt and grill over high heat for 3-4 minutes per side until charred outside but still pink inside.
2. Rest 5 minutes, then slice thinly against the grain.
3. Heat a comal or large cast iron skillet over medium-high heat.
4. Spread a thin layer of lard on the tortilla and toast directly on the hot surface until crispy and lightly charred on the bottom, about 3 minutes.
5. Spread a thick layer of warm black bean paste over the crispy tortilla.
6. Scatter shredded Oaxaca cheese over the beans.
7. Fold the tortilla in half or leave flat, and cook another 2 minutes until the cheese melts and the bottom is deeply crisp.
8. Top with sliced grilled meat, shredded lettuce, sliced avocado, diced tomato, and onion.
9. Squeeze lime juice over everything.
10. Serve immediately — eat with your hands.