Large toasted corn tortilla topped with refried beans and grilled marinated flank steak (Tlayuda con tasajo) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 119) by Rick Martinez

  • canned chipotle peppers in adobo sauce
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  • rendered lard
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute this book's "Crispy corn flatbread (Tostadas de maíz): Baked tostadas" for commercial tlayudas, and this book's "Porky refried beans (Frijoles refritos)" for commercial refried beans.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Smoky dried jalapeños and chile de árbol stewed with tomatoes (Salsa de chipotle y chile de árbol)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Crispy corn flatbread (Tostadas de maíz): Baked tostadas" for commercial tlayudas, and this book's "Porky refried beans (Frijoles refritos)" for commercial refried beans.

  • bernalgirl on July 09, 2024

    A EYB search on flank steak yielded this outstanding miso-chipotle marinade, which I applied to thinly sliced-sliced beef tri-tip and marinated for several hours. The mini-steaks were perfectly savory and beefy. I’d like to make the whole recipe but this was a great start.

  • rmardel on July 18, 2022

    This fusion marinade yields a steak that is complex and rich. The miso is noticeable but not overpowering; the chipotle brings a chocolaty smokiness to the meat but really no heat. I might add more chipotle on my next go round. Note, I marinated my steaks dry in the refrigerator, on a wire rack set over a baking sheet, allowing the air to circulate and the surface of the meat to dry slightly. I also felt that the best flavor was achieved after marinating at least 12-hours. After one hour's marination, the difference in the meat was barely discernible.

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