Tortillas At The Table

It’s been said that a Mexican table without tortillas is an empty table. Fill yours with our updated, authentic takes on traditional Oaxacan and Yucatan cuisine.

Tlayuda is a popular snack food made of a large, thin, tortilla that is seared or grilled, then covered with a base of refried beans, lard and vegetables, and topped with a variety of meats (chorizo, shredded chicken or beef, or thin strips of chili-powder encrusted pork) or fish. We’ve lightened it up a bit with a healthier black bean paste and a shrimp topping.

Wake up the breakfast menu with huevos motuleños, which originated in the Yucatan, but has extended its tasty reach to Oaxaca, Quintana Roo as well as Cuba and Costa Rica. A truly delectable dish, the base is a fried tortilla topped with black beans, a sunny-side-up egg, and a spicy tomato sauce; peas, crumbled fresh cheese and slices of golden fried plantains are strewn on the sides. We’ve spiced it up even more with some judiciously placed chorizo, for a breakfast dish that satisfies throughout the day.

Shrimp Tlayuda

Ingredients

12 oz Black Bean 2 Ea Flour Tortilla, 12" ½ Tbsp Garlic Whole, Minced 1 Tsp Cumin Seed, Ground 2 oz Yellow Onion Jumbo, Diced ¾ oz Pepper Pasilla, No Stem 1 ½ Tsp Brown Sugar, Light 1 Tbsp Oil Olive 4 oz Shrimp White Raw, Peeled and Deveined 1 Tsp Ancho Chili Powder 3 oz Chihuahua Cheese, Shredded 4 oz Lettuce, Shredded 2 oz Roma Tomato Fresh, Diced 1/8 oz Red Onion Jumbo, Sliced thin 1/8 Ea Cilantro, Chopped fine ½ oz Sour Cream 2 Ea Lime, Juice only

Preparation

In a hot sauté pan, add the pasilla Chile’s, yellow onion, garlic and cumin with the oil. Cook for about 4-5 minutes. Place the mixture into a blender with the black beans. This should create a paste. Whisk the sour cream vigorously until it is a sauce like consistency.

Toss the shrimp in the ancho powder and sauté until cooked through.

Place the black bean paste onto the tortillas and top off with the chihuahua cheese. Bake at 375°F for about 12 minutes and remove. Toss the shredded lettuce with the lime juice and cilantro. Top off the tortillas with the lettuce mixture, diced tomato, shrimp, red onion and drizzle the sour cream on top.

Fun Fact

The first tortillas were made of native corn with dried kernel. Today, corn tortillas are made from either corn cooked in a lime-based solution or by using corn flour to produce a doughy pancake and oven baking. Our exclusive brand tortillas and wraps are made fresh, never frozen, offering you superior handling, quality and taste.