Spiced lamb tlayudas with goat’s cheese & crispy eschalots

Spiced lamb tlayudas with goat’s cheese & crispy eschalots

By
From
Cantina
Serves
6
Photographer
Chris Middleton

Tlayudas are typical street-side snacks where giant paper-thin masa dough discs are cooked over an intense fire on a griddle, causing the dough to puff up and char, resembling an Indian poppadom. Labelled ‘the Mexican pizza’, these crispy tortillas can be topped with almost anything. The locals are quite partial to tlayudas topped with fried grasshoppers (chapulines), which taste like peanuts. I’ve also enjoyed a folded-over version. To interpret this classic dish at home, I have adapted the dough recipe so it can be cooked in a hot pan. You can also make tlayudas bite-sized as a great fiesta canapé.

Ingredients

Quantity Ingredient
1 quantity Tlayudas dough
460g Refried beans
250g ripe washed-rind goat’s cheese, at room temperature

Spiced lamb

Quantity Ingredient
300g free-range lamb loin, trimmed of all fat and sinew
50g Latin spice rub
or 50g cumin salt
olive oil, for drizzling

Salad garnish

Quantity Ingredient
3 large handfuls wild rocket or purslane leaves
250g jar of peeled piquello peppers, drained and cut into neat strips
1 large handful oregano leaves
100ml Latin vinaigrette

Crispy eschalots

Quantity Ingredient
8 eschalots
250ml buttermilk
sunflower or rice bran oil, for deep-frying
150g plain flour
sea salt, to taste

Method

  1. To prepare the spiced lamb, coat the meat with the Latin spice rub, cover and refrigerate for at least 4 hours, or overnight.
  2. To prepare the crispy eschalots, thinly slice the eschalots, using a mandoline and separate into rings. Place the rings in a medium bowl, cover with the buttermilk and soak for 2 minutes, to soften slightly. Drain.
  3. Pour enough oil into a medium heavy-based saucepan to half-fill it and heat the oil to 180°C.
  4. Dredge the soaked rings in the flour and fry in batches for 2 minutes or until crisp and golden brown. Remove using a slotted spoon and drain on paper towel. Season with salt.
  5. Preheat a barbecue grill plate or large frying pan over high heat. Drizzle with oil and seal the lamb for 1 minute on both sides, or until browned. Reduce the heat to medium and cook, turning occasionally, for a further 5 minutes, or until done to your liking. Remove from the barbecue or pan and set aside on a plate to rest for 5 minutes.
  6. Reheat the precooked tlayudas in the oven for 4 minutes, until they are warm.
  7. Reheat the refried beans over low heat.
  8. To prepare the salad garnish, combine the leaves, pepper and oregano in a medium bowl. Add enough vinaigrette to lightly dress and toss to coat.
  9. To assemble, spread the tlayudas with refried beans. Slice the lamb and arrange on top of the beans. Scatter with knobs of goat’s cheese and salad garnish. Sprinkle with crispy eschalots.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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