Grilled Tlayudas with Pork Barbacoa


  • 1 15-ounce can black beans, drained

  • 1 tablespoon oil

  • 1 garlic clove, minced

  • 1/2 teaspoon ground cumin

  • 4 large flour tortillas

  • 2 cups shredded pork barbacoa (see recipe below)

  • 1 10-ounce package Cacique® Oaxaca cheese, shredded

  • 1 10-ounce package Cacique® Queso Fresco, crumbled

  • Fresh cilantro

  • Hot sauce or salsa to taste

Slow-Cooker Pork Barbacoa:

  • 2 pounds pork tenderloin

  • Salt and freshly ground black pepper

  • 1/2 cup brown sugar

  • 1 teaspoon dry mustard

  • 1 teaspoon cumin

  • 1/4 cup chipotle chiles in adobo

  • 1 15-ounce can diced tomatoes

  • 2 minced garlic cloves

  • 1 cup chicken stock or water

Preparation Method

Preheat the broiler. Pulse the beans in a food processor until pureed. Put the oil and garlic in a small saucepan over medium heat and cook for 1 minutes, just until you smell the garlic. Add the beans and cumin and heat through. If the beans are too thick to spread, add a tablespoon or two of water. Set aside. Heat a grill pan on the stovetop over medium heat. Put a tortilla on the grill pan and spread a quarter of the beans over it, out to the edges. Top with a quarter of the pork and a quarter of shredded Cacique® Oaxaca. Place the grill pan under the broiler for 2 to 3 minutes, just until the cheese melts and the edges are browned. Remove from the heat and sprinkle thickly with Cacique®  Queso Fresco and fresh cilantro. Repeat with remaining tortillas and serve at once with hot sauce or salsa to taste.

Slow-Cooker Pork Barbacoa:

Cut the pork into two or three chunks and rub the meat with salt and pepper, sugar, dry mustard and cumin. Put it in a slow cooker and top with the chipotle, tomatoes, garlic and chicken stock or water. Stir just to combine. Cook on high for 6 hours, then shred the pork with two forks. Reduce the heat to low and cook for 2 to 3 more hours, until tender and browned.
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