This Oaxacan specialty has a large, thin corn base crisped in the oven and topped with mashed beans, cheese and char-roasted vegetables. Preparation takes time because the dough needs to rest and the toppings are cooked separately.
Mix the masa harina with the salt and gradually knead in the hot water. Cover and leave to rest for 20 minutes.
Roll the rested dough into two large, thin rounds. Lightly brown each side in a dry frying pan for 2 minutes.
Cook the boiled black beans and onion in olive oil for 5 minutes, then mash with a fork until smooth.
Spread the bean mixture over the bases and scatter with char-roasted red pepper and grated Kashar cheese (Turkish semi-hard cheese). Bake in an oven preheated to 220°C / 430°F for 12 minutes, until the cheese melts and the edges are crisp.
Top the baked tlayudas with finely chopped lettuce, cut into quarters and serve immediately.
Check the tortilla frequently while it is in the oven: it is thin enough to burn in just a few minutes. Allergens: contains milk and dairy products.
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