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:
10

Ingredients

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.