Farmers’ Market “Tlayudas”
White corn is essential to the Oaxacan diet, says Octavio Diaz: “Without tortillas, we don’t eat.” And Oaxaca’s most famous tortilla is the tlayuda, a crispy, giant white corn tortilla, about the size of a large frisbee. At Agave Uptown, he tops tlayudas
Serves 10 Black bean puree
2 cups dried black beans,
picked over and rinsed 1 medium onion, halved + 1 cup
diced onion 2 to 3 whole garlic cloves + 1
minced garlic clove 1 jalapeño pepper Kosher salt to taste 2 tablespoons olive oil
Pickled onions
1 medium red onion, sliced ½ cup white wine vinegar 1 teaspoon kosher salt 2 tablespoons sugar 1 bay leaf
Sauteed corn and padrons
1 tablespoon olive oil + more as needed 10 ounces padron peppers ¼ cup diced red onion 3 cups fresh corn kernels, from about 4 large heads of corn Kosher salt and freshly ground black pepper to taste
Tlayudas
15 corn tortillas Olive oil for brushing
Additional toppings
1½ cups quartered cherry tomatoes 8 ounces crumbled goat cheese Sliced avocado, optional Cilantro, optional
To make the black bean puree:
Place the beans in a large heavybottomed pot and add enough water to cover by several inches. Bring to a boil, then cover, remove from heat and let sit for 1 hour. Drain, then return beans to the pot, cover with water by several inches, and add the halved onion, garlic cloves and jalapeño. Bring to a boil, then reduce heat and simmer until tender, about 40 minutes. Add more water throughout the cooking process to keep the beans covered. When the beans are just starting to get tender, season with salt and finish cooking. Let cool slightly, then drain, reserving some of the bean liquid.
In a large, heavy-bottomed skillet, heat the olive oil over medium heat. When hot, add the diced onions and cook until soft and golden. Add the minced garlic and cook until aromatic, about 15 seconds. Add the drained beans to the pot, stirring to combine. Add ½ cup of the reserved liquid and simmer for about 5 minutes. Let cool slightly, then puree in a food processor, adding reserved bean liquid as necessary until you get a creamy, spreadable puree. Season with more salt to taste.
To make the pickled onions: Place the onions in a small bowl. Place the remaining ingredients in a small pan and bring to a boil. Stir to dissolve the sugar, then pour the liquid over the onions. Pickle for 30 to 60 minutes.
To make the sauteed corn and
padrons: Add 1 tablespoon oil to a large skillet over medium-high heat. When the oil shimmers, add the peppers and cook until softened and blistered. Transfer the peppers to a paper towel-lined plate. Add a little more oil to lightly coat the pan, add the red onion and cook until softened, then add the corn kernels and cook until crisp-tender, about 2 minutes. Add the padrons and season with salt and pepper. Set aside.
To make the “tlayudas”: Preheat oven to 400 degrees. Brush the tortillas on both sides with olive oil. Place on baking sheets lined with parchment paper and toast in the oven until crispy, about 10 to 12 minutes. Keep a close eye on the tortillas so they don’t scorch. Let cool and set aside until ready to use.
To serve: Serve the corn tortillas on a platter. Have guests spread spoonfuls of the black bean puree on top, and then garnish as desired the sauteed corn and padrons, pickled onions, and additional toppings.