Grilled Tlayudas with Pork Barbacoa
WHAT YOU NEED
- 1 15-ounce can black beans, drained
- 1 tablespoon oil
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 4 large flour tortillas
- 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
HOW TO MAKE IT
- 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.
- 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.