Grilled Tlayudas with Pork Barbacoa
5 minutes
10 minutes
Tostadas, Empanadas, Sopes, and Tlayudas are often enjoyed as authentic snacks throughout Dia de los Muertos. They are great for sharing friends and family in between meals and celebrations.
What You Need

  • 1 15-ounce can black beans, drained

  • 1 tablespoon oil

  • 1 garlic clove, minced

  • 1/2 teaspoon ground cumin

  • 4 large flour tortillas

  • 2 cups shredded pork barbacoa (see recipe below)

  • 1 10-ounce package Cacique® Oaxaca cheese, shredded

  • 1 10-ounce package Cacique® Queso Fresco, crumbled

  • Fresh cilantro

  • Hot sauce or salsa to taste

Slow-Cooker Pork Barbacoa:

  • 2 pounds pork tenderloin

  • Salt and freshly ground black pepper

  • 1/2 cup brown sugar

  • 1 teaspoon dry mustard

  • 1 teaspoon cumin

  • 1/4 cup chipotle chiles in adobo

  • 1 15-ounce can diced tomatoes

  • 2 minced garlic cloves

  • 1 cup chicken stock or water

How To Make It

Preheat the broiler. Pulse the beans in a food processor until pureed. Put the oil and garlic in a small saucepan over medium heat and cook for 1 minutes, just until you smell the garlic. Add the beans and cumin and heat through. If the beans are too thick to spread, add a tablespoon or two of water. Set aside. Heat a grill pan on the stovetop over medium heat. Put a tortilla on the grill pan and spread a quarter of the beans over it, out to the edges. Top with a quarter of the pork and a quarter of shredded Cacique® Oaxaca. Place the grill pan under the broiler for 2 to 3 minutes, just until the cheese melts and the edges are browned. Remove from the heat and sprinkle thickly with Cacique®  Queso Fresco and fresh cilantro. Repeat with remaining tortillas and serve at once with hot sauce or salsa to taste.

Slow-Cooker Pork Barbacoa:

Cut the pork into two or three chunks and rub the meat with salt and pepper, sugar, dry mustard and cumin. Put it in a slow cooker and top with the chipotle, tomatoes, garlic and chicken stock or water. Stir just to combine. Cook on high for 6 hours, then shred the pork with two forks. Reduce the heat to low and cook for 2 to 3 more hours, until tender and browned.
Authentic Recipes Require 100% Autentico Cheese
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