Black Bean Tlayudita

French Shallot-Mushroom Asiento, Avocado, French Shallot-Chile Oil, Cilantro, Fried French Shallots

Chef Matt Diaz of For All Things Good | Brooklyn, NY

“This tlayudita is something we have had on the menu since day one. We wanted to make a vegan option and were playing around with a number of ingredients during the testing process. The fried French shallots along with the mushroom-French shallot asiento are great examples of reducing waste, as the asiento is made using the shallot scraps from the fried shallots themselves.” — Chef Matt Diaz

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Adapted by StarChefs  |  March 2026  |  Photo: Alexander Zeren

INGREDIENTS

Black Bean Paste:
1 kilogram dried black beans, soaked overnight
2 onions, peeled and halved
1 Spanish onion, peeled and halved
1 head garlic, peeled
1 bunch epazote

Fried Shallots:
500 milliliters canola oil
2 French shallots, thinly sliced, scraps and ends diced and reserved

Shallot-Chile Oil:
3 morita chiles
Pumpkin seeds
300 grams French shallot oil
4 cloves garlic

Shallot-Mushroom Asiento:
200 grams French shallot oil
100 grams diced mushrooms
4 cloves garlic, diced

To Assemble and Serve:
1 tlayudita
1 avocado, sliced
Flaky salt
Chopped cilantro

METHOD

For the Black Bean Paste:
In a pot over medium heat, combine beans and enough water to just submerge. Bring to a simmer. Add remaining ingredients. Cook 6 hours. Once beans are fork-tender, remove from heat. Using an immersion blender, blend until smooth. Transfer to an airtight container and refrigerate.

For the Fried Shallots:
In a sauté pan over low flame, heat oil. Add sliced shallots and fry until golden brown and crispy. Transfer to a paper towel-lined plate and let drain. Transfer to an airtight container and reserve.

For the Shallot-Chile Oil:
In a sauté pan over low heat, toast chiles and desired amount pumpkin seeds until fragrant and oils are released. Transfer to a metal mixing bowl and set aside. In a small saucepan over medium flame, heat oil to 325°F. Add garlic and cook until lightly browned. Pour over chiles and seeds. Let cool. Bottle and reserve.

For the Shallot-Mushroom Asiento:
In a sauté pan over medium flame, heat oil to 300°F.  Add remaining ingredients and reserved Fried Shallot diced scraps and ends. Fry alliums until golden brown. Remove from heat and set aside.

To Assemble and Serve:
Prepare and heat a flat top grill. Place tlayudita on a clean work surface. Top with thin layer Shallot-Mushroom Asiento followed by thin layer Black Bean Paste. Grill until warmed through, but not hot. Top with sliced avocado. Season with salt. Finish with cilantro, Fried Shallots, and drizzle Shallot-Chile Oil.

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