Tasajo Avocado Tlayuda
A corn-based “pizza” with a thin layer of refried beans, tomatoes, avocadoes, and thinly sliced beef; topped with a koji Mexican crema drizzle and mole coloradito.
Total Time: 3 hours 30 minutes
Servings: 10Ingredients
Tasajo Avocado Tlayuda
10 ea corn tortilla
2 - 16 oz cans refried beans
5 Tbsp lard
3 lbs flank steak, thinly sliced
2 Tbsp Kosher salt
2 cups DOLE Chef-Ready Cuts Diced Avocado
1 qt Koji Mexican Crema (sub-recipe)
1 qt Mole Coradito (sub-recipe)
2 cups tomatoes, small dice
2 cups micro cilantro
Koji Mexican Crema
¼ cup shio koji oil
2 cups mayonnaise
1 cup heavy cream
¼ cup lime juice
2 tsp serrano pepper, seeded and minced
1 Tbsp garlic, minced
Mole Coloradito
2 ea plum tomato
2 ea tomatille, rinsed
1 white onion, halved
4 ea garlic cloves, peeled
4 ea ancho chiles, ribs and seeds removed
2 ea guajilo chiles, ribs and seeds removed
2 Tbsp raisins
2 cups water
2 cups DOLE 100% Pineapple Juice
½ tsp cinnamon, ground
½ tsp cumin, ground
½ tsp allspice, ground
½ tsp clove, ground
1 Tbsp vegetable oil
2 cups chicken stock
¼ cup sesame seeds, ground to powder
1 oz chocolate
1 Tbsp breadcrumbs
½ Tbsp brown sugar
Directions
Koji Mexican Crema
- Add all ingredients into a blender and blend until smooth. Store in a squeeze bottle for service.
Mole Coloradito
- Roast tomatoes, tomatillos, onion and garlic cloves in a pan over medium heat until softened and browned in spots. Transfer into a blender and blend until smooth. Place in a mixing bowl.
- Toast chiles in a pan until slightly darker. Then place in a separate mixing bowl with raisins.
- In a sauce pan over high heat, bring the water and pineapple juice to a boil. Pour over chile and raisin mixture and cover with plastic wrap. Let sit for 30 minutes.
- Transfer the chili raisin mix into a blender and blend until thick and smooth.
- In a large pot, add the spices and oil and bring to a medium heat until aromatic, roughly 30 seconds. Then add the vegetable purée. Cook for 5 minutes until thickened. Then add the chile purée and stock. Simmer uncovered for 50 minutes.
- Add sesame powder, chocolate, breadcrumbs and sugar. Stir to incorporate and melt chocolate. Cook for an additional 40 minutes. Season with salt to taste.
Tasajo Avocado Tlayuda
- Pound the flank steak as thin as possible. Salt both sides and leave to air dry and cure on sheet trays for 3-8 hours.
- Pre-heat a grill and brush meat with oil. Grill in batches, 1-2 minutes per side. Let rest prior to slicing into strips.
- Sprinkle lard on the tortilla and heat over an open grill until golden brown and lightly crisp.
- Heat the beans in a sauce pan and set aside.
- Spread veans on each trotilla, top with sliced beef, tomatoes and avocado.
- Drizzle with mole and crema and garnish with micro cilantro.
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