Tlayuda is a specialty of Oaxaca: a large, thin corn tortilla baked until crisp and topped with mashed beans, cheese and charred vegetables. It takes a while to make because the dough needs to rest and each topping is cooked separately.
Mix the corn flour with salt and gradually knead in the hot water, then cover and rest for 20 minutes.
Roll the rested dough into two large, thin round bases, and lightly sear each side for 2 minutes in a dry pan.
Sauté the cooked black beans with the onion in olive oil for 5 minutes, then mash with a fork until smooth.
Spread the bean paste on the tortillas, scatter over the roasted red pepper and grated kashar cheese, and bake in an oven preheated to 220°C for 12 minutes until the cheese melts and the edges turn crisp.
Top the baked tlayudas with shredded lettuce, cut into quarters and serve immediately.
Check the tortilla often while baking, as it is thin and can burn within a few minutes. Allergens: contains milk and dairy.
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