Tlayuda con Chorizo

Share

Tylauda – also known as “Mexican Pizza” – is one of the most common and versatile foods in Mexico. This dish can be made from just about any ingredients – meat, chicken, fish, seafood, vegetables… and often includes melted cheese as well. Instead of a wheat based pizza dough cooked in an oven, Mexican street vendors warm a special stone and place a corn tortilla on top, which they top with ingredients and cheese and let it bubble and get melty. You can recreate this in a hot oven at home, with a pizza stone.

How to Make Tlayuda con Chorizo:

1. Place a pizza stone on the bottom rack of the oven. Preheat oven to 450°F.
2. In a small saucepan heat oil over medium-high heat.
3. Add onion, garlic, and salt; cook for 3 minutes or until onion and garlic are tender.
4. Stir in chili powder and cumin; cook for 1 minute more.
5. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor or blender.
6. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture.
7. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla.
8. Top with 1/2 cup of the cheese and one-fourth of the chorizo.
9. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp.
10. Transfer tlayuda to a cutting board; let cool for 1 minute.
11. Top with 1/2 cup of the mesclun or cabbage, 1/4 cup of the salsa, 2 tablespoons of the cilantro and, if desired, a few chile pepper slices.
12. Repeat with remaining ingredients to make four tlayudas total. Cut each tlayuda into wedges before serving.