Oaxacan-style tlayudas recipe (2024)

• ¼ small cabbage, finely sliced
• 2-3 bocconcini, finely grated
• Coriander leaves, to serve

• 1.5 kg piece of boneless pork belly, skin scored
• 250 gm pork back-fat, cut into 2cm dice

• 200 gm dried pinto beans, soaked in cold water overnight (see note), drained
• 1 small white onion, finely chopped
• 50 gm lard or olive oil (¼ cup)
• 2 tbsp torn oregano

• 300 gm white masa flour (see note), plus extra for dusting (2 cups)
• 50 gm lard Vegetable oil, for shallow-frying (¼ cup)

• 6 canned tomatillos in brine (see note), drained, finely chopped
• ½ white onion, finely chopped
• 1 garlic clove, grated on a Microplane
• 4 large green jalapeños, seeds removed, coarsely chopped

Main

• 1

  For chicharrones, rub the skin of the pork with salt and refrigerate uncovered overnight to dry out. Brush off excess salt, then cut into 2cm-3cm cubes and transfer to a heavy-based casserole or cast-iron saucepan. Add fat and 500ml water and bring to the boil, then reduce heat to low, cover, and simmer until pork is tender (50 minutes to 1 hour). Remove lid, increase heat to medium-high and stir, scraping base of pan to prevent sticking, until liquid evaporates and pork fat renders and becomes golden and crisp (20-30 minutes; hot fat will spit occasionally so place a tea towel over your arm).

• 2

  For refried beans, place beans in a large saucepan, cover with cold water, bring to the boil, then reduce to a simmer and cook until beans are tender (45 minutes to 1 hour). Drain and set aside. Meanwhile, fry onion in lard in a large frying pan over medium heat, stirring occasionally, until starting to caramelise (6-8 minutes). Coarsely mash beans, then add to onion along with oregano, mix well, season to taste and set aside.

• 3

  For tortillas, combine masa flour and a large pinch of salt in an electric mixer fitted with a dough hook, then add lard and mix to combine. Add 145ml water and mix until a dough forms, then transfer to a bench and shape into a ball. Cover with plastic wrap and rest for 30 minutes. Divide dough into 6 pieces, then roll each piece to a 20cm-diameter round on a lightly floured surface and place on a sheet of lightly floured baking paper. Heat 1cm-2cm oil in a deep frying pan over high heat, then fry one tortilla at a time (carefully slide from the paper into the oil; be careful, hot oil will spit), turning once until golden and crisp (1-2 minutes each side). Drain on paper towels.

• 4

  For green salsa, place tomatillos, onion, garlic and ½ tsp salt in a bowl, and stir to combine. Place jalapeños in a blender, pour in half the tomatillo mixture, blend until combined, then return mixture to remaining salsa. Makes about a cup.

• 5

  To serve, spread warm refried beans over each tortilla, top with cabbage, bocconcini, coriander, chicharrones and green salsa.