Tlayuda with Grilled Chicken and Black Bean Salsa

Ingredients

• 2 large flour tortillas 2 large flour tortillas
• 2 boneless, skinless chicken breasts 2 boneless, skinless chicken breasts
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper, to taste Salt and pepper, to taste
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 cup canned black beans, rinsed and drained 1 cup canned black beans, rinsed and drained
• 1 small red onion, finely chopped 1 small red onion, finely chopped
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 1 tomato, diced 1 tomato, diced
• Juice of 1 lime Juice of 1 lime
• 1/4 cup fresh cilantro, chopped 1/4 cup fresh cilantro, chopped
• 1 avocado, sliced 1 avocado, sliced
• 1 cup shredded Monterey Jack cheese 1 cup shredded Monterey Jack cheese

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 35g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the grill to medium-high heat.
2. 2.
   In a small bowl, combine the smoked paprika, cumin, chili powder, salt, and pepper. Rub the spice mixture onto the chicken breasts.
3. 3.
   Drizzle the olive oil over the chicken breasts and place them on the preheated grill. Cook for 6-8 minutes per side, or until the chicken is cooked through. Remove from the grill and let it rest for a few minutes before slicing.
4. 4.
   Meanwhile, in a medium bowl, combine the black beans, red onion, jalapeno pepper, tomato, lime juice, and cilantro. Mix well to combine and set aside.
5. 5.
   Place the flour tortillas on a preheated comal or a large skillet over medium heat. Cook for 2-3 minutes on each side, until they become crispy.
6. 6.
   Remove the tortillas from the heat and spread a layer of the black bean salsa on each tortilla.
7. 7.
   Top the salsa with the sliced grilled chicken, avocado slices, and shredded Monterey Jack cheese.
8. 8.
   Place the topped tortillas back on the comal or skillet and cook for an additional 2-3 minutes, until the cheese has melted.
9. 9.
   Remove from heat and garnish with additional cilantro, if desired.
10. 10.
    Slice the Tlayudas into wedges and serve hot.

Treat your ingredients with care...

• Chicken — Ensure the chicken breasts are evenly coated with the spice rub for maximum flavor.
• Black beans — Rinse and drain the canned black beans to remove excess sodium.
• Tortillas — Use large flour tortillas for the base, and cook them until crispy for the perfect texture.
• Avocado — Slice the avocado just before serving to prevent browning.
• Cheese — Use shredded Monterey Jack cheese for its mild and creamy flavor.

Tips & Tricks

• For a spicier kick, add a few dashes of hot sauce or sprinkle some crushed red pepper flakes on top.
• Customize the toppings to your liking by adding sliced jalapenos, diced bell peppers, or pickled onions.
• If you don't have a grill, you can cook the chicken on a stovetop grill pan or in the oven.
• Serve the Tlayuda with a side of Mexican rice and refried beans for a complete meal.
• Experiment with different types of cheese, such as queso fresco or cheddar, for a unique twist.

Serving advice

Serve the Tlayuda as a main course, accompanied by a fresh green salad or Mexican rice. Cut it into wedges and garnish with additional cilantro for an appealing presentation.

Presentation advice

Arrange the Tlayuda wedges on a large platter, ensuring that the toppings are evenly distributed. Sprinkle some extra cheese and cilantro on top for an enticing visual appeal.