Tlayuda (Oaxacan — Large Crisp Tortilla with Tasajo and Quesillo)

Ingredients

• 500 g fresh masa harina, prepared with salt water
• 200 g tasajo (dried beef), thinly sliced, grilled until crisp
• 200 g Oaxaca quesillo (string cheese), shredded
• 60 g white onion, finely diced
• 30 g hoja santa, chiffonade
• 20 ml rendered lard
• 4 g sea salt, to taste
• 2 g Tellicherry black pepper
• Salsa roja, 150 ml, for serving

Method

1. 1
   Knead fresh masa harina with salt and 120 ml warm water until smooth and pliable; rest 5 minutes.
2. 2
   Divide masa into 4 equal portions; press each into 200 mm × 120 mm oval on plastic-lined tortilla press.
3. 3
   Heat comal or griddle to medium-high; slide masa ovals onto hot surface, cook 2 minutes per side until lightly spotted.
4. 4
   Warm quesillo, tasajo, onion, and hoja santa in small pan with 10 ml lard over gentle heat, 2 minutes.
5. 5
   Transfer cooked tlayudas to serving plate; top each with tasajo mixture, fold if desired, or serve open-faced.
6. 6
   Drizzle with rendered lard, season with sea salt and black pepper; serve immediately with warm salsa roja.