Ingredients

For the Tlayuda Base:

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

• 1 cup refried black beans (seasoned with garlic & epazote if possible)

• 1 cup Oaxacan cheese (or mozzarella string cheese), shredded

• ½ cup chorizo, cooked and crumbled

• 1 avocado, sliced

• ½ cup shredded cabbage

• Salsa roja or salsa verde (for topping)

For the Grilled Nopal:

• 2 fresh nopal paddles (or cactus leaves), cleaned and trimmed

• Juice of 1 lime

• Salt & pepper to taste

• Olive oil for brushing

Instructions

1. Prep the Grill Pan:

• Preheat your Platinum Grill Pan over medium heat until hot.

2. Grill the Nopal:

• Brush nopal paddles with olive oil and sprinkle with salt, pepper, and lime juice.

• Grill on each side for 3–4 minutes, until slightly charred and tender.

• Remove and slice into strips.

3. Assemble the Tlayudas:

• On a tortilla, spread a thin layer of refried beans.

• Sprinkle with cooked chorizo, grilled nopal strips, and cheese.

4. Crisp the Tlayuda:

• Place assembled tlayuda directly on the Platinum Grill Pan.

• Press slightly with a spatula or grill press and cook 3–5 minutes, until the tortilla is crispy and cheese is melted.

5. Finish & Serve:

• Top with shredded cabbage, avocado slices, and a drizzle of salsa.

• Slice into quarters and serve hot.