Oaxacan Tlayuda with Beans | Crispy Street Food
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25 min
Quick
Sezamo
Descoperă celebra tlayuda din Oaxaca: o lipie generoasă rumenită crocant pe tigaie, unsă cu o pastă cremoasă și aromată de fasole neagră, peste care se așază varză proaspătă crocantă, fâșii fine de brânză topită, cuburi de avocado cremos, roșii zemoase și coriandru proaspăt. O capodoperă a culturii street food mexicane, gata în doar 25 de minute!
Ingredients
Preparation method
Preparing the aromatic bean paste
Finely chop half of the red onion and crush the garlic cloves. Heat 1 tablespoon of olive oil in a pan over medium heat, add the onion and garlic, and sauté for 2-3 minutes until translucent.
Drain the black beans and add them to the pan with the onion and garlic. Sprinkle with ground cumin, smoked paprika, table salt, and ground black pepper. Cook for 4-5 minutes, gradually mashing the beans with a fork or potato masher until you get a thick, creamy paste (if needed, add 2-3 tablespoons of lukewarm water). Remove the pan from the heat.
Toasting the base and assembling the Tlayuda
Prepare the fresh ingredients: finely shred the white cabbage (julienne), thinly slice the tomatoes, slice the avocado, and finely chop the remaining red onion and fresh coriander. Shred or grate the cheese.
Chef's tip
For an authentic Oaxacan texture, toast the tortilla well on both sides over moderate heat so that it becomes completely rigid and can hold all the toppings without bending.
If you prefer a spicier taste, you can add a few thin slices of fresh chili pepper or a few dashes of your favorite chili sauce to the bean paste.
25 min
Under an hour
