Tlayuda con Chorizo

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Tlayuda con Chorizo

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Ingredients

1 teaspoon Olive Oil
½ cup Onion chopped
6 cloves garlic minced
Pinch Salt
2 teaspoons chili powder
1 teaspoon ground cumin
1 15.5 ounce can black beans undrained
3 - 4 tablespoon Water
4 12 inches flour tortillas
2 cups shredded Oaxaca or Monterey Jack cheese (8 ounces)
4 ounces cooked smoked chorizo thinly sliced
2 cups mesclun or shredded cabbage
1 cup salsa
½ cup snipped fresh cilantro
1 fresh jalapeño chile pepper stemmed, seeded, and thinly sliced
  • Medium

Ingredients

Directions

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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.

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