Oaxacan large tortilla with beans and cheese (Tlayuda)

1. Mash the cooked black beans with the crushed garlic and a little water, fry the purée in half the lard in a pan until thick and season with salt.

2. Cut the beef round into thin, large slices, salt them and sear in a very hot, lightly oiled pan for 1-2 minutes per side; cut into strips.

3. Spread one side of the tortillas thinly with the remaining lard, then with the bean paste. If you can get large (30 cm) tlayuda tortillas, use those; otherwise normal corn tortillas will do in smaller portions.

4. Scatter over the pulled Oaxaca cheese (or mozzarella) and the meat strips and fold the tortilla in half.

5. Cook in a hot pan or on the grill for 2-3 minutes per side, until the tortilla is crisp and the cheese has melted.

6. Open up, top with thinly sliced cabbage, tomato and avocado and serve with salsa.

Tip: In Oaxaca tlayudas are cooked over charcoal – if you have a grill, try it that way; the smoky flavour is worth it.