Tlayuda con Chorizo (Mexican Chorizo Pizza)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
45 mins
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Total Time
55 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Mexican
Tlayuda con Chorizo (Mexican Chorizo Pizza)
Description
Tlayuda con Chorizo (Mexican Chorizo Pizza) starts with heating tortillas on a pizza stone to achieve a crisp base. A flavorful bean spread is made by sautéing onions, garlic, and spices, then blended to a chunky texture. Each tortilla is layered with this bean mixture, shredded Oaxaca cheese, and cooked, smoked chorizo before finishing with fresh greens, salsa, cilantro, and sliced jalapeño. The cooking method ensures a crispy tortilla edged with melted cheese and robust chorizo flavor, complemented by the fresh toppings adding a contrast in texture and flavor.
This dish can be cut into wedges for serving as a snack or light meal. Its combination of smoky, spicy, and fresh elements makes it versatile for sharing and pairs well with light sides or a simple salad.
Ingredients
- 1 teaspoon avocado oil ghee or lard
- ½ cup onion
- 6 cloves garlic
- a pinch of salt
- 2 teaspoons chili powder
- 1 teaspoon cumin ground
- 1 can black beans
- 3 - 4 tablespoon water
- 4 tortillas 12 inches (30 cm) each
- 2 cups Oaxaca cheese shredded
- 4 ounces chorizo cooked, smoked
- 2 cups mesclun
- 1 cup salsa
- ½ cup cilantro fresh leaves
- 1 jalapeno pepper fresh
Instructions
- Preheat your oven to 450 °F/ 230 °C. Place a pizza stone on the bottom oven rack.
- Place a saucepan over medium-high heat and add the avocado oil. When hot, add the onion, garlic and salt and cook until the onion is translucent and the garlic is tender.
- Add the cumin and chili powder and stir for 1 minute.
- Turn off the heat and add 3 tablespoons of water and transfer to a blender. Pulse blend until the texture is chunky but spreadable.
- Take one of the tortillas and spread a thin layer of bean mixture on its surface, then top with 1/2 cup (125g) of cheese and 1/4 of the chorizo. Repeat for each of the tortillas.
- Take the tlayuda out of the oven and place on a cutting board. Allow it to cool for a minute, top with 1/2 cup (20g) of mesclun or cabbage, 1/4 cup (65g) of salsa, 2 tablespoons of cilantro and a few chili pepper slices.
- Repeat for each tlayuda and cut into wedges with a pizza slicer before serving.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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