Tlayuda Oaxaca ☆

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Pronounced lie-YOO-da waa-HA-kah, Tlayuda Oaxaca is a classic street food of the Oaxaca region in Mexico. It is simply a Mexican flatbread made with a flour tortilla and a spicy black bean purée. Meats, such as chicken or chorizo, tomatoes, lettuce, cabbage slaw, and avocados are also often added. It can be served open face or folded in half. It can be prepared in the oven or on the grill. The traditional preparation is in a clay skillet directly over hot coals.

  • 1 tablespoon olive oil
  • 1 small yellow onion, diced
  • 1 teaspoon roasted garlic flakes or 1 clove fresh garlic, minced
  • 1 teaspoon ground cumin
  • 2 cups black beans, drained
  • 2 dried pasilla chiles, seeded, chopped, reconstituted
  • 1 teaspoon <brown sugar>
  • 4 8” low-carb flour tortillas
  • ½ cup shredded Mexican cheese, divided
  • 2 cups shredded cabbage or lettuce
  • 1 oz lime juice
  • ¼ cup cilantro leaves
  • 1 cup tomatoes, diced

Remove the top and seeds from the dried pasilla chiles, chop roughly, and reconstitute in hot water for 5 to 8 minutes. Drain and put aside.

Preheat an oven to 450°F or grill to med high heat.

In a small skillet, heat the oil to medium high, add onions, and cook for about 5 minutes until translucent. Add the garlic and cumin, and cook for another minute to combine flavors.

In a food processor, add beans, onion mixture, pasilla chile, <brown sugar> and about 3 tablespoons water. Blend until smooth.

Add pepper to taste.

Lay tortillas on baking sheets or on aluminum foil for the grill.

Spread the bean mixture and cheese on the tortillas and bake 5 to 7 minutes in the oven or on the grill, until the edges of tortillas become crisp and brown.

Combine the cabbage, lime juice, tomatoes, and cilantro for the slaw topping.

Cut the tortillas into triangles and serve with the slaw topping. Serve warm.

Makes 4 servings.