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Northern Mexican Empalmes

The ultimate comfort food from the north: two corn tortillas brushed with savory lard, stacked and stuffed with refried beans, juicy shredded beef, and melted cheese.

50 min Easy Mexicana 2 servings
Northern Mexican Empalmes

The story behind

I have been dying to tell you about this hidden gem. The very first time I had empalmes was during a road trip with some friends; we stopped at a roadside food stall where they cooked them over a massive wood-fired griddle. The scent of the melting lard and seasoned beef caught our attention from miles away. They told me this recipe was born in the northern countryside as a practical midday meal for field workers; they would stack one tortilla over another to keep the filling protected and warm, which is exactly why they are called 'empalmes'. For me, the absolute perfect time to enjoy them is for breakfast or a late brunch on a lazy weekend. Pair them up with a super spicy roasted green salsa to cut through the richness, and have a hot clay-pot coffee or a huge glass of cold lime water with chia seeds on the side. It is pure happiness wrapped in corn.

Instructions

  1. 1
    Heat a skillet or griddle over medium heat and melt a tablespoon of pork lard until it runs smooth.
  2. 2
    Coat the corn tortillas in the melted lard, letting them soften up nicely on both sides without letting them get crispy.
  3. 3
    Take two of the tortillas and spread a generous, warm layer of refried beans on one side.
  4. 4
    Top the beans with a big spoonful of the seasoned shredded beef and a handful of the shredding cheese.
  5. 5
    Place the remaining two tortillas right on top to seal your empalmes, just like a corn sandwich.
  6. 6
    Put the empalmes back on the griddle over low heat, cover with a lid for a couple of minutes so the cheese melts completely and the bottom gets slightly golden.
  7. 7
    Serve them piping hot on a plate, peeling them slightly open to drizzle your favorite hot salsa right inside before taking a bite.

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