Ingredients:

• 2 large tlayuda tortillas (or large flour tortillas if unavailable)

• 1 cup refried black beans (frijoles negros refritos)

• ½ cup asiento (pork lard with bits; optional but traditional)

• 1 cup Oaxacan cheese, shredded (or mozzarella if unavailable)

• ½ cup thinly sliced cabbage or lettuce

• 1 ripe avocado, sliced

• 1 tomato, thinly sliced

• ½ red onion, thinly sliced

• 1–2 thin pork chops (cecina), steak, or chorizo

• Fresh cilantro, for garnish

• Salsa of your choice (Oaxacan chile de árbol salsa is perfect!)

• Lime wedges for serving

Instructions:

1. Preheat Your Platinum Grill Pan:

   • Heat it on medium heat until fully hot. No oil needed if you're grilling meats first.

2. Grill the Meat:

   • Season the pork chop, steak, or chorizo lightly with salt and grill on the pan until cooked through with a nice char. Set aside and slice thinly.

3. Crisp the Tortillas:

   • Wipe down the pan slightly if greasy. Lower the heat slightly. Place a tlayuda/tortilla on the grill pan to lightly crisp it — about 2 minutes per side until just golden and crisp.

4. Build the Tlayuda:

   • Spread asiento (if using) over one side of the crispy tortilla.

   • Layer on a generous scoop of refried black beans and spread evenly.

   • Add your grilled meat, then sprinkle with Oaxacan cheese.

5. Melt & Crisp:

   • Cover the grill pan briefly with a lid (or use the Platinum low-moisture lid) to melt the cheese—about 2–3 minutes.

6. Top It Off:

   • Remove from heat and top with shredded cabbage, avocado slices, tomato, onion, and fresh cilantro.

   • Drizzle with your favorite salsa and a squeeze of lime.

7. Serve:

   • Serve whole or cut into wedges like a pizza. It’s crunchy, smoky, and bursting with Oaxacan flavor.