Smoked Salmon “tlayuda” * Recipe

Preparation Steps

1. 1

   Make the Jalapeño Crema

   In a blender, combine cream cheese, one jalapeño (seeded for less heat), lime juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.

2. 2

   Prepare the Watercress Slaw

   In a bowl, toss the watercress with olive oil, salt, and pepper. Set aside to let the flavors meld.

3. 3

   Make the Jalapeño Chutney

   Blend the remaining jalapeño with a pinch of salt and a little water until you achieve a chunky consistency. This will be your chutney.

4. 4

   Assemble the Tlayudas

   Heat a skillet over medium heat. Lightly toast each corn tortilla for about 1-2 minutes on each side. Spread a layer of jalapeño crema on each tortilla, top with smoked salmon, and finish with the watercress slaw. Drizzle with jalapeño chutney.

5. 5

   Serve

   Serve immediately while the tortillas are warm, garnished with extra jalapeño chutney if desired.