Tlayuda de Carne Asada

Flank Steak, Refried Beans, Salsa Macha Cream Cheese, Pico de Gallo, Avocado

Chef Gustavo Romero of Nixta Tortilleria | Minneapolis, MN

Adapted by StarChefs | February 2021

INGREDIENTS:

Marinated Flank Steak:
6 ounces flank steak
1 jalapeno, deveined
2 ounces cilantro
1 clove garlic
1 lime, juiced
2 ounces olive oil
1 teaspoon salt

Refried Beans:
8 ounces black beans, cooked
1 small white onion
1 serrano pepper
2 cloves garlic
2 epazote, or cilantro sprigs
2 ounces lard

Pico de Gallo:
2 roma tomatoes, small diced
1 jalapeno, deseeded and small diced
¼ red onion, small diced
1 lime
½ teaspoon salt
¼ teaspoon black pepper

Salsa Macha Cream Cheese:
4 garlic cloves, roasted
2 dried arbol chiles
4 ounces vegetable oil
8 ounces Smithfield pourable cream cheese
2 ounces grated cotija cheese
½ teaspoon black pepper
4 ounces roasted peanuts, chopped

Assembly:
1 corn tlayuda
6 ounces Marinated Flank Steak, cooked to desired temperature
4 ounces refried beans
1 avocado
4 ounces pico de gallo
4 ounces Salsa Macha Cream Cheese
1 ounce fresh Mexican herbs

METHOD:

For the Marinated Flank Steak:
Blend jalapeño, garlic, cilantro, lime juice and olive oil until smooth and pour over steak and marinate overnight. Grill to desired temperature.

For the Refried Beans:
In a pot, melt lard at medium heat. In a food processor, process onion, serrano, garlic and herbs. Add mixture to lard and cook until brown. Add the black beans and cook until beans are soft. Blend the mixture until smooth and lard has emulsified

For the Pico de Gallo:
Combine tomatoes, jalapeños and red onion, add lime juice and adjust seasoning with salt and pepper.

For the Salsa Macha Cream Cheese:
In a small pot, add oil, garlic cloves and dry chiles. Cook at a low temperature until the garlic is soft. In a food processor, process garlic and dry chiles with about 2 ounces of oil until it emulsifies. Fold in pourable cream cheese, cotjia, roasted peanuts and black pepper.

For the Assembly:
Preheat the oven on the broiler setting. On a flat top, toast tlayuda until crispy, brushing with remaining chile-garlic oil, add beans and spread to cover the surface. Slice meat and place on top of the tlayuda, add pico de gallo and with spoon place Salsa Macha Cream Cheese in little drops all over the tlayuda. Put in the oven for about 15 to 20 seconds just enough to melt some of the cheese. Place the tlayuda on a large plate and add avocado and fresh herbs to finish and serve.

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