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Crispy Oaxacan Tlayuda with Black Beans
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30 min
Quick
Gurkerl Küche
Die Tlayuda ist das traditionelle Kronjuwel der Streetfood-Küche Oaxacas: Eine knusprig gebackene Tortilla wird mit herzhaftem schwarzem Bohnenmus bestrichen, mit geschmolzenem Käse überbacken und mit knackigem Eisbergsalat, saftigen Paradeisern, cremiger Avocado und frischem Sauerrahm serviert.
Preparation method
Preparation & Bean Mash
Preheat the oven to 200 °C top/bottom heat. Finely chop the onion and garlic. Rinse the black beans thoroughly under cold water and drain well.
Heat some sunflower oil in a pan. Sauté the chopped onion and garlic until translucent. Add the drained black beans and ground cumin. Season with a pinch of fine salt and fry over medium heat for about 5 minutes. Then mash the beans with a potato masher or a fork into a creamy, slightly chunky paste.
Baking the Tlayudas
Place the large wheat tortillas onto baking sheets lined with baking paper. Spread the seasoned bean mash evenly over the tortillas almost all the way to the edge.
Chef's tip
For an authentic Mexican street food flavour, you can add a pinch of smoked paprika powder or some finely chopped chilli to the bean mash.
The tlayuda tastes best fresh from the oven, while the tortilla base is wonderfully crispy and the cheese is still warm.
35 min
Quick
