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Milk Street Recipe
Milk Street Bowtie Tlayudas (Oaxacan Quesadillas)

Tlayudas (Oaxacan Quesadillas)

20 minutes

Tlayudas (Oaxacan Quesadillas)

Free

Oaxaca, Mexico is home to the antojito (street food) known as the tlayuda, an oversized corn tortilla topped with black beans, cheese, meats and a spate of other ingredients, then toasted on a grill. Since super-fresh, extra-large corn tortillas are difficult to find in U.S., we use flour tortillas instead, and we do as some Oaxacans do and fold them in half to enclose the fillings. For ease, we bake them in a hot oven rather than cook them over a live fire. Fill the tlayudas to your liking and cut into wedges just before serving.

3 tablespoons grapeseed or other neutral oil
8 ounces fresh Mexican chorizo sausage (see note), casing removed, crumbled
4 large jalapeño chilies, stemmed, seeded and thinly sliced
1 bunch scallions, cut into 1-inch pieces
4 8-inch flour tortillas
1 cup black bean puree
4 ounces whole-milk mozzarella cheese, shredded (1 cup)
Shredded lettuce, to serve
Pickeled red onions, to serve
Sliced tomato, to serve
Green chili and tomatillo hot sauce, to serve
Ingredients
  • 3

    tablespoons grapeseed or other neutral oil

  • 8

    ounces fresh Mexican chorizo sausage (see note), casing removed, crumbled

  • 4

    large jalapeño chilies, stemmed, seeded and thinly sliced

  • 1

    bunch scallions, cut into 1-inch pieces

  • 4

    8-inch flour tortillas

  • 1
  • 4

    ounces whole-milk mozzarella cheese, shredded (1 cup)

  • Shredded lettuce, to serve

  • Sliced tomato, to serve

Directions
  1. 01
    Heat the oven to 450°F with a rack in the middle position. In a 12-inch cast-iron or other heavy skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the chorizo and cook, stirring occasionally and breaking the meat into small bits, until well browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a paper towel–lined plate; set aside. Add the jalapeños and scallions to the pan, then cook, stirring occasionally, until the vegetables are lightly charred, 3 to 5 minutes. Transfer to the plate with the chorizo; set aside.
  2. 02
    Pour the remaining 2 tablespoons oil onto a rimmed baking sheet and brush to coat the entire surface. Place 2 tortillas on the baking sheet to coat the bottoms with oil, then flip them and coat the second sides. Spread ¼ cup of the bean mixture evenly on half of each tortilla, all the way to the edges. Top the beans on each with ¼ of the cheese, then fold the unfilled half over to cover and press gently to seal. Transfer to a plate. Repeat with the remaining tortillas, beans and cheese.
  3. 03
    Place the filled and folded tortillas in a single layer on the baking sheet. Bake until the cheese has melted and the bottoms of the tortillas are golden brown, about 10 minutes. Using a metal spatula, transfer the tlayudas to a wire rack and cool for 5 minutes. Carefully open each and fill as desired with the chorizo-jalapeño-scallion mixture, lettuce, pickled onions, tomato and hot sauce. Re-fold, then cut into wedges. Serve warm.
Tip: Don't use Spanish chorizo, which is dry-cured and firm, like salami. Mexican chorizo, which is soft and fresh is the type to use here.
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Tlayudas (Oaxacan Quesadillas)

Get Ready to Cook

4

Servings

20 minutes

Tip

Don't use Spanish chorizo, which is dry-cured and firm, like salami. Mexican chorizo, which is soft and fresh is the type to use here.

Ingredients
  • 3

    tablespoons grapeseed or other neutral oil

  • 8

    ounces fresh Mexican chorizo sausage (see note), casing removed, crumbled

  • 4

    large jalapeño chilies, stemmed, seeded and thinly sliced

  • 1

    bunch scallions, cut into 1-inch pieces

  • 4

    8-inch flour tortillas

  • 1
  • 4

    ounces whole-milk mozzarella cheese, shredded (1 cup)

  • Shredded lettuce, to serve

  • Sliced tomato, to serve

Step 1 of 3

Cook chorizo and vegetables

1
tablespoon grapeseed or other neutral oil
8
ounces fresh Mexican chorizo sausage, casing removed, crumbled
4
large jalapeño chilies, stemmed, seeded and thinly sliced
1
bunch scallions, cut into 1-inch pieces

Heat the oven to 450°F with a rack in the middle position. In a 12-inch cast-iron or other heavy skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the chorizo and cook, stirring occasionally and breaking the meat into small bits, until well browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a paper towel–lined plate; set aside.


Add the jalapeños and scallions to the pan, then cook, stirring occasionally, until the vegetables are lightly charred, 3 to 5 minutes. Transfer to the plate with the chorizo; set aside.

Step 2 of 3

Fill and Fold Tortilla

2
tablespoons grapeseed or other neutral oil
4
8-inch flour tortillas
1
cup black bean puree
4
ounces whole-milk mozzarella cheese, shredded (1 cup)

Pour the remaining 2 tablespoons oil onto a rimmed baking sheet and brush to coat the entire surface. Place 2 tortillas on the baking sheet to coat the bottoms with oil, then flip them and coat the second sides.


Spread ¼ cup of the bean mixture evenly on half of each tortilla, all the way to the edges. Top the beans on each with ¼ of the cheese, then fold the unfilled half over to cover and press gently to seal. Transfer to a plate. Repeat with the remaining tortillas, beans and cheese.

Step 3 of 3

Serve quesadillas

Shredded lettuce
Pickled Red Onions
Sliced tomato
Green chili and tomatillo hot sauce

Place the filled and folded tortillas in a single layer on the baking sheet. Bake until the cheese has melted and the bottoms of the tortillas are golden brown, about 10 minutes. Using a metal spatula, transfer the tlayudas to a wire rack and cool for 5 minutes.


Carefully open each and fill as desired with the chorizo-jalapeño-scallion mixture, lettuce, pickled onions, tomato and hot sauce. Re-fold, then cut into wedges. Serve warm.

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Tlayudas (Oaxacan Quesadillas)

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NOVEMBER 2019
CHRISTOPHER KIMBALL BY REGAL WARE 12" SKILLET AND 8-QUART STOCKPOT

This 5-ply professional-quality cookware is made in Wisconsin, will last for generations, and is the brand of cookware that we use here at Milk Street. Tools may not make the cook but top-quality cookware makes a much better cook.

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