Pasilla Beef Tlayudas with Black Bean Cream and Grilled Pineapple Cilantro

Name: Pasilla Beef Tlayudas with Black Bean Cream and Grilled Pineapple Cilantro
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Comida Mexicana
Ingredients: 1.1 lb beef steak, thinly sliced; 3 pieces (1 oz) dried pasilla chile; 3 cloves garlic; 1/3 cup orange juice; 1 tbsp apple cider vinegar; 1 tsp ground cumin; 1/2 tsp dried oregano; 1 1/4 tsp salt; 1/2 tsp black pepper; 2 tbsp vegetable oil; 2 cups cooked black beans; 1/2 cup broth or water; 1/2 cup sour cream; 3.5 oz crumbled queso fresco; 7 oz fresh pineapple, thin slices; 4 pieces tlayuda shells or large crisp tortillas; 1 whole avocado; 2.8 oz red onion; 1/2 cup fresh cilantro; 1 whole lime

An original Oaxacan-inspired recipe: crisp tlayudas topped with silky black bean cream, beef sautéed in a pasilla chile marinade, grilled pineapple, fresh cheese, avocado, and cilantro leaves for a smoky, sweet, and fresh contrast.

25 minPrep

30 minCook

55 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

500 g beef steak, thinly sliced (puede ser sirloin or diezmillo)
3 pieces (30 g) dried pasilla chile (without semillas)
3 cloves garlic (2 for the adobo and 1 for the frijoles)
80 ml orange juice (freshly squeezed)
15 ml apple cider vinegar
2 g ground cumin
1 g dried oregano
8 g salt (or to taste)
1 g black pepper
30 ml vegetable oil (divided)
400 g cooked black beans (escurridos)
120 ml broth or water (for licuar the frijoles)
120 g sour cream
100 g crumbled queso fresco
200 g fresh pineapple, thin slices
4 pieces tlayuda shells or large crisp tortillas
1 piece avocado (en slices)
80 g red onion (en pluma fina)
20 g fresh cilantro (leaves and stalks tiernos)
1 piece lime (in wedges for servir)

Nutrition facts

per serving

610 kcal

Calories

33 g

Protein

41 g

Carbs

34 g

Fat

9 g

Fiber

32 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. Heat a small skillet over medium heat and toast the dried pasilla chiles for 20 to 30 seconds per side until fragrant, being careful not to burn them. Place them in a bowl with hot water and soak for 10 minutes.
2
2. Blend the soaked chiles with 2 garlic cloves, orange juice, apple cider vinegar, cumin, oregano, 1/2 teaspoon salt, black pepper, and 1 tablespoon vegetable oil until smooth.
3
3. Place the beef in a bowl, add the marinade, and mix well to coat. Let it marinate for 15 minutes while you prepare the remaining components.
4
4. For the black bean cream, heat 1 teaspoon vegetable oil in a saucepan over medium heat. Add 1 chopped garlic clove and cook for 30 seconds. Stir in the cooked black beans and broth or water; cook for 3 minutes.
5
5. Transfer the beans and sour cream to a blender and process until smooth. Return to the saucepan, season with 1/2 teaspoon salt, and cook over low heat for 2 to 3 minutes until slightly thickened. Keep warm.
6
6. Heat a griddle or large skillet over medium-high heat. Grill the pineapple for 2 minutes per side until lightly charred. Remove and cut into small pieces.
7
7. In the same griddle, cook the red onion with a few drops of vegetable oil for 2 minutes, just until slightly softened. Set aside.
8
8. Increase the heat to high and cook the marinated beef on the hot griddle for 4 to 6 minutes, stirring often, until fully cooked with caramelized edges.
9
9. Preheat the oven to 400°F (200°C). Place the tlayuda shells on a baking sheet and bake for 3 to 5 minutes so they become evenly hot and crisp again.
10
10. Spread each tlayuda with a generous layer of black bean cream. Top with the pasilla beef, grilled pineapple, red onion, and crumbled queso fresco.
11
11. Return the tlayudas to the oven at 400°F (200°C) for 4 minutes so the cheese warms through and the base becomes even crispier.
12
12. Finish with avocado slices, fresh cilantro leaves, and lime wedges. Serve immediately.

Chef tips

For extra texture, add toasted pumpkin seeds on top. For a spicier version, blend 1 dried chile de árbol into the marinade.

Substitutions

You can swap the beef for chicken strips or sautéed mushrooms. If tlayudas are unavailable, use large corn tortillas and bake them until crisp. Queso fresco can be replaced with crumbled panela cheese.

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
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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
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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
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