Vecino brings modern Mexican cuisine to Detroit's Midtown

Tlayuda recipe. Yield. 8 portions For the Tlayuda Ingredients: 500 gr quesillo or Oaxaca cheese 300 gr chorizo 400 gr carnitas asiento 250 gr sirloin thin sliced 150 gr refried black beans 40 gr Water cress 1 bunch Cilantro 1 clam Tomate cherry 2 ea Avocado 2 ea Limes For the masa Ingredients: 1 cup blue masa harina 1 cup warm water Slowly add warm water to dry masa harina in a large bowl, mixing evenly by hand until smooth. To assemble Roll the masa into small balls (100gr approximately). Place a ball of masa at the center of a tortilla press, flattening it between two plastic liners. The tlayuda tortilla should measure about 20cm in diameter and be somewhat thin. If it is not thin enough you can use a rolling pin to flatten it out more. Take a frying pan or comal, bring it to medium high heat. Remove the top plastic film from the Tlayuda, add it to the pan and cook for about 1 minute, then flip to cook for 10 more minutes on the other side. Remove the Tlayuda when you see that it is completely cooked and crispy. Have on the side cooked chorizo, asiento, shredded quesillo, refried beans, thin sliced cooked sirloin and the asiento. Start spreading on top of the Tlayuda asiento, refried beans, after sprinkle strips of Cecina and chorizo; then cover all the tlayuda with shredded quesillo and melt it on your oven, microwave or air fryer, whatever you have at home. Serve the Tlayudas hot, cover it with watercress and cilantro. Squeeze lime juice all over and enjoy.