I had my first Tlayuda the summer of my sixteenth birthday and they have been a tasty part of my life ever since. Loaded with all my favorite toppings and placed on a thin plate it was almost too much for this teenager to bear. Tlayudas are delicious and addicting. When I returned home from Mexico I begged my mami to teach me how to make them and I have been making them ever since.
Tlayudas are a popular street food in Oaxaca, Mexico. Similar to a pizza or a flatbread this street snack consists of a large, crispy corn tortilla that is grilled over hot coals until light and crispy. Refried black beans serve as the base or glue for the toppings which can include chorizo, sliced carne or pork, shredded lettuce, rajas, avocado and salsa.
Tlayudas are perfect to feed a crowd as everyone can customize their own. I like to set up a table brimming with bowls of various toppings and allow everyone to create their own tasty Tlayuda. I always have a few Cacique® products on hand to add to my colorful table. We love using Cacique® cheese at our home and my guests enjoy the flavor they add to every meal. To my table of toppings I always make sure to add Cacique® Ranchero® Queso Fresco, Cacique® Crema Mexicana Agria, Cacique® Queso Quesadilla shredded cheese and crumbled Cacique® Cotija.
Traditionally Tlayudas are large and often folded in half to make for easier eating, but today I want to share with you a mini version that I like to make for my kids. Kids love anything made into a mini version, plus they are so much easier and less messy to eat than a Tlayuda the size of a plate. I also thought it would be fun to incorporate another popular Mexican street snack to serve on my Tlayudas, elote (Mexican grilled corn). Typically grilled and slathered with mayonnaise or butter and sprinkled with cheese I deconstructed the elote and made it into a creamy corn topping to serve over the refried black beans. Creamy from Cacique® Crema Mexicana Agria with a hint of cumin this creamy corn topping take my Tlayudas to the next level.
Today I share with you a tiny taste of the streets of Mexico, a small piece of my teenage years and with the help from Cacique® I give you a loaded Tlayuda that pays homage to my heritage, enjoy!
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WHAT YOU NEED
- 12 corn tortillas, cut with a 2 ½ inch round cutter
- 2 cups of refried black beans
- 4 ears of corn, grilled and removed from cob
- 1 tablespoon olive oil
- 1/2 cup chicken stock
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon ground cumin
- 1 cup Cacique® Crema Mexicana Agria
- 1 cup crumbled Cacique® Ranchero® Queso Fresco
- 1/4 cup fresh cilantro, washed
HOW TO MAKE IT
- For Mini Tlayuda shells: Preheat oven to 400 degrees. Place rounds on baking sheet and spray with nonstick baking spray. Bake until crisp, about 10 minutes.
- For Elote sauce: Heat oil over medium high heat in a large sauté pan. Add the roasted corn and sauté until warmed through. Season with salt, pepper and cumin, reduce heat to low. Add chicken stock and crema, stir and simmer for 3 to 4 minutes until sauce thickens. Remove heat, stir in crumbled queso and cilantro.
- To Assemble: Spread refried beans over each mini Tlayuda shell and top with warm elote sauce.