Salmon Tlayuda con Queso Oaxaca

Ingredients

FOR THE CRISPY MASA BASE

FOR THE TLAYUDA TOPPING

FOR THE LIME CREMA

Steps

1. Step 1

   Heat vegetable oil in a large skillet over medium-high heat. Fry each large masa tortilla one at a time until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain excess oil.

   • ½ cupvegetable oil
   • 4 countslarge masa tortillas

2. Step 2

   While the tortillas fry, prepare the lime crema by whisking together sour cream, fresh lime juice, kosher salt, and freshly ground black pepper in a small bowl until smooth. Refrigerate until ready to use.

   • 1 cupsour cream
   • 2 tbspfresh lime juice
   • 1 tspkosher salt
   • ½ tspfreshly ground black pepper

3. Step 3

   Preheat the oven broiler to high. Place the fried masa tortillas on a baking sheet. Evenly sprinkle shredded Oaxaca cheese over each tortilla. Broil for 2-3 minutes until the cheese melts and bubbles, watching carefully to avoid burning.

   • 4 countslarge masa tortillas
   • 50gOaxaca cheese, shredded

4. Step 4

   Remove the tortillas from the oven. Arrange smoked salmon slices evenly over the melted cheese on each tlayuda. Top with sliced ripe avocado, distributing about 75 g avocado per tortilla.

   • ½ lbsmoked salmon slices
   • 2 countsripe avocados, sliced

5. Step 5

   Drizzle each tlayuda with the prepared lime crema. Serve immediately while the masa is still crisp and the cheese is warm, allowing the smoky salmon and creamy avocado to shine with the tangy crema.

   • 2 countsripe avocados, sliced