Folded Tlayuda with Guajillo Chicken, Refried Pot Beans, and Warm Chayote Radish Salad

Name: Folded Tlayuda with Guajillo Chicken, Refried Pot Beans, and Warm Chayote Radish Salad
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.1 lb skinless chicken breast; about 4 chiles / 1 oz dried guajillo chiles; 2 medium / 10.5 oz roma tomatoes; 1 1/4 cups / 6.3 oz white onion; 3 cloves garlic; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 tbsp apple cider vinegar; 2 tsp salt; 1/2 tsp black pepper; 2 cups / 16 oz cooked black beans with some broth; 3 tbsp lard or vegetable oil; 1 bay leaf; 4 tlayudas or large corn tortillas; 5.6 oz / about 1 1/2 cups quesillo or Oaxaca cheese, shredded; 2 cups / 10.5 oz chayote squash; 1 cup sliced / 4.2 oz radishes; 1/2 cup loosely packed fresh cilantro; 2 tbsp lime juice; 1 large / 6.3 oz avocado

An original Oaxacan-inspired recipe: a large crisp tortilla spread with refried beans, filled with shredded chicken in a mild guajillo chile marinade, melted cheese, and a warm chayote, radish, and cilantro salad for fresh crunchy contrast.

25 minPrep

35 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g skinless chicken breast (cocida and deshebrada)
30 g dried guajillo chiles (without semillas)
300 g roma tomatoes (partidos a the mitad)
180 g white onion (the mitad for the adobo and the mitad en plumas finas)
12 g garlic (2 cloves for the adobo and 1 for the frijoles)
2 g ground cumin
1 g dried oregano
15 ml apple cider vinegar
12 g salt (or to taste, divided)
1 g black pepper
450 g cooked black beans with some broth
45 ml lard or vegetable oil (divided)
1 unit bay leaf
4 units tlayudas or large corn tortillas
160 g quesillo or Oaxaca cheese, shredded
300 g chayote squash (pelado and diced small)
120 g radishes (en medias lunas finas)
20 g fresh cilantro (chopped)
30 ml lime juice
180 g avocado (en slices for servir)

Nutrition facts

per serving

528 kcal

Calories

35 g

Protein

34 g

Carbs

28 g

Fat

10 g

Fiber

24 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
1. Preheat the oven to 220 °C / 425 °F. Place the tomatoes, half of the white onion, and 2 garlic cloves on a baking tray. Roast for 15 minutes, until the tomatoes are soft and lightly charred around the edges.
2
2. Meanwhile, lightly toast the dried guajillo chiles on a griddle over medium heat for 10 to 15 seconds per side. Transfer them to a bowl, cover with hot water, and soak for 10 minutes.
3
3. Blend the roasted tomatoes, roasted onion, roasted garlic, soaked chiles, ground cumin, dried oregano, apple cider vinegar, 1 teaspoon salt, and black pepper until smooth.
4
4. Heat 1 tablespoon lard or vegetable oil in a wide skillet over medium heat. Add the guajillo sauce and cook for 5 minutes, stirring, until it deepens in color and thickens slightly.
5
5. Add the shredded chicken breast to the sauce. Cook for 5 more minutes so the chicken absorbs the adobo. Keep warm.
6
6. For the beans, heat 1 tablespoon lard or vegetable oil in another skillet over medium heat. Sauté the remaining chopped garlic clove for 30 seconds. Add the cooked black beans with some broth, the bay leaf, and 1/2 teaspoon salt. Cook for 6 minutes.
7
7. Remove the bay leaf and mash the beans with a masher or wooden spoon until spreadable and rustic. If needed, cook 2 more minutes to thicken. Set aside.
8
8. Heat the remaining tablespoon of lard or vegetable oil in a skillet. Add the chayote and cook for 4 minutes over medium heat. Add the radishes and cook 1 minute more. Turn off the heat and toss with the remaining sliced white onion, fresh cilantro, lime juice, and 1/2 teaspoon salt.
9
9. Place the tlayudas or large corn tortillas on a tray. Bake for 3 minutes at 220 °C / 425 °F so they become crisper but still flexible.
10
10. Spread each tlayuda with a layer of refried beans. Top with the guajillo chicken and then the shredded quesillo or Oaxaca cheese.
11
11. Fold each tlayuda in half, pressing gently. Return to the 220 °C / 425 °F oven for 5 to 7 minutes, until the cheese melts and the tortilla is crisp at the edges.
12
12. Serve each folded tlayuda with the warm chayote-radish salad on top or on the side, and finish with avocado slices.

Chef tips

For a smokier flavor, finish the tlayudas directly on a griddle for 1 minute per side. For a juicier filling, add 2 to 3 tablespoons of the chicken cooking broth when mixing the chicken with the sauce.

Substitutions

You can use cooked chicken thighs instead of breast. Oaxaca cheese can be replaced with low-moisture mozzarella. If you cannot find tlayudas, use large corn tortillas and bake them slightly less so they do not crack.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
View on Amazon
Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
View on Amazon
Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
View on Amazon