Easiest Way to Make Homemade [Vegan] Tlayudas

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The ingredients needed to make [Vegan] Tlayudas:

1. Take For the carrot salsa:
2. Get 2 tablespoons grapeseed oil
3. Prepare 1 cup shredded carrots
4. Take 1/2 small yellow onion, finely diced
5. Get 1/2 serrano chile — stemmed, seeded and minced
6. Make ready 1/2 tablespoon tomato paste
7. Take 1/2 teaspoon ground cumin
8. Get 1/2 teaspoon ground coriander
9. Take 1/4 teaspoon ground fenugreek
10. Get 1/8 teaspoon ground cinnamon​
11. Prepare 1/8 teaspoon smoked paprika
12. Prepare 2 garlic cloves, finely grated
13. Prepare 1/4 cup lime juice
14. Make ready 1/4 cup water
15. Make ready 1/2 c finely chopped cilantro
16. Make ready Kosher salt and freshly ground white pepper
17. Make ready For the toasted seed mix:
18. Prepare 2 teaspoons white sesame seeds, toasted
19. Prepare 2 teaspoons pumpkin seeds, toasted
20. Make ready 2 teaspoons sunflower seeds, toasted
21. Take 1 teaspoon hemp seeds
22. Get 1/2 teaspoon nigella seeds
23. Make ready For the herb salad:
24. Take 1 tablespoon chopped cilantro
25. Make ready 1 tablespoon chopped parsley
26. Prepare 1 tablespoon chopped dill
27. Get 1 tablespoon chopped mint
28. Make ready For the tlayudas:
29. Take 2 (10 inch) flour tortillas
30. Get 1 tablespoon grapeseed oil
31. Take 4 ounces vegan burrata or mozzarella
32. Make ready Carrot salsa
33. Get Toasted seed mix
34. Get Herb salad

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Steps to make [Vegan] Tlayudas:

1. Make the carrot salsa: In a small saucepan, heat the grapeseed oil over medium-high heat. Add the carrots, onion and chile, and cook, stirring often, until they begin to brown, 3 to 4 minutes. Reduce the heat to medium low and add the tomato paste, cumin, coriander, fenugreek, cinnamon, paprika and garlic.
2. Cook, stirring often, until caramelized, 5 to 7 minutes. Deglaze the pan with the lime juice and water, and cook until thickened, 1 minute, then remove from the heat. Stir in the cilantro and season with salt and white pepper. Let cool.
3. Make the toasted seed mix: In a small bowl, combine all the seed mix ingredients and toss to incorporate. Set aside.
4. Make the herb salad: In a small bowl, combine all the herb salad ingredients and toss to incorporate. Set aside.
5. Make the tlayudas: Preheat the oven to 450° F. Heat a large cast-iron pan or grill pan over medium-high heat. Brush both sides of each tortilla with the grapeseed oil. Working with 1 tortilla at a time, grill, flipping once, until a little charred and firm, 1 to 2 minutes per side. Transfer to a sheet pan and repeat with the other tortilla.
6. With both tortillas side by side on the sheet pan, divide the carrot salsa between the two, spreading to cover all but an outer 1/2-inch rim. Bake until the tortilla is firm and the edges are golden, 6 to 7 minutes.
7. Remove the tortillas from the oven, tear up the vegan burrata into small pieces and divide it between the 2 tortillas. Return to the oven and bake until melted, 2 to 3 minutes more.
8. Transfer both tlayudas to a cutting board and top each with the seed mix and herb salad. Slice into wedges and serve.

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