Prep Time
60 Minutes
Cook Time
20 Minutes
Makes
8
Ingredients
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8 Mission White Corn Tortillas
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Steak marinate
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400g porterhouse steak
1 orange, juiced
2 tsp ground cumin
1 tsp minced garlic
1 tsp smoked paprika
¼ cup olive oil
Pinch of salt
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Tlayudas
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Olive oil for brushing
1 can refried beans, warmed
½ iceberg lettuce, shredded
1 cup white cabbage, finely sliced
2 - 4 radishes, finely sliced
⅓ cup coriander leaves
1 cup mozzarella, shredded
Lime wedges for squeezing
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Instructions
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Step 1
Marinade: In a large container with a lid, mix the orange juice, spices and olive oil. Add in the steak and toss to coat. Place in the refrigerator to marinate overnight.
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Step 2
When ready to make your tlayudas, preheat the oven to 180°C. Brush each Mission White Corn Tortilla with a little olive oil and place flat on a baking tray. Bake in the oven for around 10 minutes or until golden brown and crispy.
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Step 3
Remove the steaks from the marinade and cook in a large frying pan, drizzled with a little olive oil over medium-high heat until cooked to your liking. Remove from the heat and allow to rest before slicing into thin strips.
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Step 4
To construct your tlayuda, spread a generous tablespoon of warmed refried beans over the tortilla base. Add a little shredded lettuce, sliced cabbage, a few radish slices and a scattering of coriander leaves. Arrange some steak strips on top and sprinkle with a little mozzarella cheese. Squeeze a fresh lime wedge over to serve.
