Mexican · Oaxaca · main

Tlayuda con Asiento, Frijol y Quesillo

Name: Tlayuda con Asiento, Frijol y Quesillo
Prep time: 29 min
Total time: 29 min
Cuisine: Mexican · Oaxaca
Ingredients: tlayudas — 400 g; black beans — 500 g; dried avocado leaves — 1 g; asiento — 120 g; quesillo — 300 g; white cabbage — 200 g; tomatoes — 250 g; avocado — 200 g; chiles pasilla mixe — 30 g; tomatillo — 150 g; garlic — 6 g; white onion — 100 g; salt — 10 g; limes — 130 g

Tlayuda con Asiento, Frijol y Quesillo reads richness 5.5, citrus 4.8 and sourness 4.8 on Palate's 0–10 flavor X-ray — a Mexican · Oaxaca main, about 29 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 4.9 / 10
Sweet & Fruity — 3.4 / 10
Sour & Bright — 6.3 / 10
Bitter & Earthy — 2.4 / 10
Rich & Fat — 5.8 / 10
Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Richness 5.5 · Citrus 4.8 · Sourness 4.8 · Umami 4.6 · Salinity 3.6 · Allium 3.4 · Fruity 2.7 · Sweetness 2.2 · Earthy 2.1 · Herbaceous 1.7 · Nutty 1.2 · Smoke 1.0 · Floral 1.0 · Heat 0.9 · Bitterness 0.9 · Warm Spice 0.7

What's in it (14)

tlayudas — 400 g
black beans — 500 g
dried avocado leaves — 1 g
asiento — 120 g
quesillo — 300 g
white cabbage — 200 g
tomatoes — 250 g
avocado — 200 g
chiles pasilla mixe — 30 g
tomatillo — 150 g
garlic — 6 g
white onion — 100 g
salt — 10 g
limes — 130 g

Time & effort: about 29 min · effort: involved

Nutrition (per 100 g, engine-estimated): 89 kcal, 5 g protein, 1.2 g fat, 15.5 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (5 steps)

Mash the cooked beans with their avocado leaves into a loose paste over low heat, 10 minutes, until they hold a line when you drag a spoon through.
Char the pasilla mixe briefly on the comal — 15 seconds, no more, these are already smoked and they scorch fast — then char the tomatillos, garlic and onion until blackened in patches, about 8 minutes. Blend to a coarse salsa with salt.
Warm a tlayuda on the comal until it softens slightly, then smear the whole face with asiento. It should look barely greasy, not wet.
Spread the beans thin, scatter the quesillo, fold the tlayuda in half or leave it open, and lay it over charcoal for 4 to 6 minutes, until the cheese slumps and the underside is toasted hard and blistered.
Pile on the cabbage, tomato and avocado, spoon the pasilla salsa over, and serve with lime. Eat it with your hands, folded.

Dishes with a similar flavor shape

Tasajo Asado con Salsa de Chile Pasilla Mixe — Mexican · Oaxaca
Chicken Marsala with Mushroom Wine Sauce — Italian-American
Slow-Roasted Greek Leg of Lamb with Lemon Potatoes — Greek
Ground Beef Tacos with Crunchy Shells — Tex-Mex
Steak Fajitas with Lime and Cilantro — Tex-Mex

Keep reading: what richness, citrus, sourness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.