4 Serves
105 Mins
24 g
39 g
23 g
Prepare the toppings by finely slicing the onion and shredding the Oaxaca cheese using a grater.
Ingredients, vitamins, and health benefits
Onion
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MexicanVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
126 µg / 400 µgCalcium
560 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
551 mg / 1,250 mgPotassium
482 mg / 4,700 mgSodium
937 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgFiber
9 g / 28 gSugar
4 g / 50 gSaturated Fat
14 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
30 gAlcohol
0 g
Heat the comal or a large heavy-bottomed skillet over medium heat and lightly toast the Tlayuda tortillas until crisp.
Spread a thin layer of asiento and refried beans over the toasted tortilla, then sprinkle with shredded cheese and onion.
Place the assembled tortilla back on the heat until the cheese is melted and the base is golden brown, then season with salt and pepper to taste.
Remove from heat, garnish with fresh ingredients, and serve immediately.
Oaxaca cheese (quesillo)
Tlayuda tortilla
Refried Beans
Asiento (pork lard)
Salt And Pepper
Vitamin A
163 µg / 900 µgVitamin C
6 mg / 90 mgVitamin E
0 mg / 15 mgVitamin K
4 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
3 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
126 µg / 400 µgCalcium
560 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
85 mg / 420 mgPhosphorus
551 mg / 1,250 mgPotassium
482 mg / 4,700 mgSodium
Fiber
9 g / 28 gSugar
4 g / 50 gSaturated Fat
14 g / 20 gCholesterol
56 mg / 300 mgCaffeine
0 mgNet Carbs
30
g5
g25
g
Italian
Zinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
31 µg / 55 µgAlcohol
0 g