How to make it
8 steps. Take it one step at a time.
Season the beef and grill or sear
Season the beef (tasajo) and grill or sear in a hot pan for 2-3 minutes per side until fully cooked. If using chorizo, crumble and fry until browned. Set aside.
6 minHeat the refried black beans
In a small saucepan, heat the refried black beans until warm and spreadable. Adjust consistency with a splash of water if they are too thick.
Place the large corn tortilla
Place the large corn tortilla on a hot comal, griddle, or directly over a low flame. Heat until it begins to dry out and becomes slightly crispy.
3 minSpread a layer of asiento evenly across the surface of the tortilla
Spread a layer of asiento (pork lard) evenly across the surface of the tortilla.
Apply a thin, even layer of the warm refried black beans
Apply a thin, even layer of the warm refried black beans over the lard.
Scatter the shredded quesillo and the cooked meat
Scatter the shredded quesillo and the cooked meat over the beans. Continue to heat on the griddle until the cheese starts to melt and the tortilla is very crispy.
5 minRemove from heat and top
Remove from heat and top with shredded cabbage, sliced tomatoes, and avocado slices. Drizzle with your favorite salsa.
Serve either open-faced or folded
Serve either open-faced or folded in half. Cut into wedges if desired.
A little kitchen wisdom
For a truly authentic taste, use a 'comal' (flat griddle) to toast the tortilla until it's perfectly crisp. The 'asiento' (unrefined pork lard) is key to the traditional flavor profile of Oaxaca.
