Mrs Mochi

The Tlayuda Challenge

I have never heard of a Tlayuda before, have you? Well, I had my very first one in Santa Fe a few weeks ago at La Gloria while on a road trip to Austin. Basically, a Tlayuda is a traditional handmade dish consisting of a large tortilla that is either baked or toasted. It is then covered with a spread of beans, lettuce or cabbage, a meat, cheese, and salsa. (My boyfriend likes to refer to it as, “basically, a Mexican pizza.”

It is a dish that originated in Oaxaca, and is a popular antojito (a.k.a. snack food). The one I tried with my road tripping amigas Aida Mollenkamp and Gaby Dalkin was true to this description, and was tasty. However, we wanted to try our own versions when we got back home.

My version is a Mini Huevo Tlayuda (Also be sure to check out Aida’s and Gaby’s). Anyone who knows me, knows that I like anything small/mini. My version is the type you make when you want a simple dinner washed down with a margarita. Not a “skinny” margarita, like Bethany Frankel likes to swill, but just a good clean margarita. My version is basically a Tommy’s margarita, the way they make them at the famed Tommy’s Mexican Restaurant in SF.

Mini Huevo Tlayuda

Serves 2

2 small tortillas
1/2 cup refried beans, mixed with 1 Tbsp Tapatio or your choice of hot sauce
1 ear of corn, kernels cut off, about 3/4 cup
1/2 cup shredded pepper jack or cheddar cheese
2 eggs
1 tsp olive oil
1/2 avocado, sliced
sour cream or crema, for garnish
cilantro and hot sauce for garnish (optional)

1. Heat broiler on high while preparing other ingredients
2. Mix beans and hot sauce in a small bowl and heat in the microwave for 2 minutes, until heated through.
3. In a small non-stick pan over medium – high heat, add  olive oil and cook 2 eggs sunny side up, for about 2 -3 minutes or until whites are set and  yolk is still runny. Remove from heat and set aside.
4. Place 2 tortillas on a cookie sheet and place on the top rack of the oven. Broil for 1 -2 minutes, or until crispy and slightly charred. Remove from oven and top each tortilla with 1/2 the refried beans, 1/2 the cheese, and a handful of corn on top.
5. Place under the broiler again until the cheese has melted, and the tortilla edges are slightly charred. Top with half the salsa, top each with an egg, and avocado slices. Garnish with sour cream, cilantro, and hot sauce to your liking.

Enjoy this dish with a margarita, “Tommy’s” style

2 oz 100% agave tequila
1 oz fresh lime juice (eg juice of 1 lime)
1 oz agave nectar

Shake with cracked ice and serve on the rocks in glass. Serve with a wedge of lime.

Tagged with: Aida, Gaby, IACP, Tlayuda

Categorised as: Road Trip