Recipe from La Gloria Ice House, San Antonio
4 ounces Black Refried Beans (see recipe)
1 Tlayuda Shell (see recipe) or use chalupa shells if fresh masa is not available
3 ounces shredded Oaxaca cheese
2 ounces shredded lettuce
3 slices Roma tomatoes
3 slices fresh avocado
Spread black beans onto crispy corn tortilla. Add Oaxaca cheese onto hot beans and allow to melt on griddle. Top with lettuce, sliced Roma tomatoes, and avocado.
Black Refried Beans
1 cup black beans
1 small onion, quartered
2 cloves garlic
2 chile pasillas, seeded
4 cups water
1 tablespoon salt
1 tablespoon black pepper
4 dry avocado leaves, finely ground in a spice grinder
Simmer black beans, onion, garlic, chile pasilla, water, salt, and pepper until tender. Purée beans. Add avocado leaves and adjust seasoning. Yields 6 Tlayudas.
2 ounces prepared masa for each Tlayuda shell
Between two pieces of plastic (plastic grocery bags work best), spread masa with a rolling pin until very thin. Remove from plastic bags and bake on comal set to medium heat. Bake until crispy. Authentic Tlayuda shells are extremely thin. Creating a traditional Tlayuda shell requires much practice.