Not familiar with tlayudas yet? You might be on the verge of discovering your new favorite Mexican food.
A traditional Oaxacan street food, the tlayuda is made with a large tortilla that is partially fried or toasted before getting topped with refried beans, lettuce, cheese and salsa. Nixta in Saint Louis serves a version of the dish, and when we heard about it, we knew we had to give it a try. Here, toasted tortillas are topped with carrot salsa, melty burrata, fresh herbs and toasted seeds for bright tlayudas we're now totally obsessed with.
When you're initially toasting the tortillas, you're simply looking for firmness with a little color. Don't overdo it, because the tortillas are going to finish in the oven to get golden brown and crisp. Just keep an eye on them while you let the burrata soften in the oven. Nobody likes a burnt tortilla. And once you master this recipe, try your hand at your own toppings.
To learn more, read "New Mexico."
Tlayudas (Mexican Tortilla Flatbread)Recipe adapted from Tello Carreon, Nixta, Saint Louis, MO
Yield: 2 to 4 servings
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Total Time: 1 hour and 25 minutes
For the Carrot Salsa:
2 tablespoons grapeseed oil
1 cup shredded carrots
½ small yellow onion, finely diced
½ serrano chile—stemmed, seeded and minced
½ tablespoon tomato paste
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon ground fenugreek
⅛ teaspoon ground cinnamon
⅛ teaspoon smoked paprika
2 garlic cloves, finely grated
¼ cup lime juice
¼ cup water
½ c finely chopped cilantro
Kosher salt and freshly ground white pepper
For the Toasted Seed Mix:
2 teaspoons white sesame seeds, toasted
2 teaspoons pepitas, toasted
2 teaspoons sunflower seeds, toasted
1 teaspoon hemp seeds
½ teaspoon nigella seeds
For the Herb Salad:
1 tablespoon chopped cilantro
1 tablespoon chopped parsley
1 tablespoon chopped dill
1 tablespoon chopped mint
For the Tlayudas:
Two 10-inch flour tortillas
1 tablespoon grapeseed oil
4 ounces burrata
Toasted seed mix
1. Make the carrot salsa: In a small saucepan, heat the grapeseed oil over medium-high heat. Add the carrots, onion and chile, and cook, stirring often, until they begin to brown, 3 to 4 minutes. Reduce the heat to medium low and add the tomato paste, cumin, coriander, fenugreek, cinnamon, paprika and garlic.
2. Cook, stirring often, until caramelized, 5 to 7 minutes. Deglaze the pan with the lime juice and water, and cook until thickened, 1 minute, then remove from the heat. Stir in the cilantro and season with salt and white pepper. Let cool.
3. Make the toasted seed mix: In a small bowl, combine all the seed mix ingredients and toss to incorporate. Set aside.
4. Make the herb salad: In a small bowl, combine all the herb salad ingredients and toss to incorporate. Set aside.
5. Make the tlayudas: Preheat the oven to 450°. Heat a large cast-iron pan or grill pan over medium-high heat. Brush both sides of each tortilla with the grapeseed oil. Working with 1 tortilla at a time, grill, flipping once, until a little charred and firm, 1 to 2 minutes per side. Transfer to a sheet pan and repeat with the other tortilla.
6. With both tortillas side by side on the sheet pan, divide the carrot salsa between the two, spreading to cover all but an outer ½-inch rim. Bake until the tortilla is firm and the edges are golden, 6 to 7 minutes.
7. Remove the tortillas from the oven, tear up the burrata into small pieces and divide it between the 2 tortillas. Return to the oven and bake until melted, 2 to 3 minutes more.
8. Transfer both tlayudas to a cutting board and top each with the seed mix and herb salad. Slice into wedges and serve.
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