Traditional Oaxacan tlayuda with tasajo

Pasos

1. Shred the quesillo into long strings. Very finely slice the white cabbage and onion. Slice the tomatoes, radishes, and avocados. Set everything aside separately.
2. Heat the black bean puree over low heat. It must remain soft and easy to spread; loosen it with a little water if it becomes too stiff.
3. Preheat a comal, a large cast-iron griddle, or a barbecue. The surface should be very hot, clean, and very lightly oiled.
4. Pat the tasajo dry, then grill it quickly on both sides. Aim for a distinct browning and some smoky spots without drying out the meat.
5. Let the tasajo rest briefly, then cut it into strips that are easy to distribute and eat.
6. Place a tlayuda tortilla on the comal. Heat it until it becomes hot, slightly crispy underneath, but still flexible enough to be folded.
7. Immediately spread a thin layer of asiento over the entire surface, leaving a small border empty.
8. Cover with an even layer of black bean puree, then distribute the quesillo and white cabbage.
9. Add the tasajo, tomatoes, onion, radishes, and avocado. Let the heat slightly soften the cabbage and begin to melt the quesillo.
10. Fold the tlayuda in half and press it gently against the comal. Carefully flip it and continue cooking until the outside is crispy and the cheese has melted.
11. Serve immediately with the lime wedges and salsa roja on the side, so everyone can spice up the tlayuda without making their tortilla soggy.