4.9 from 300 votes
Tlayuda con Chorizo (Mexican Chorizo Pizza)
Tlayuda con Chorizo combines large Mexican tortillas topped with a savory bean spread, melted Oaxaca cheese, and cooked chorizo. It is finished with fresh mesclun greens, salsa, cilantro, and sliced jalapeño for added freshness and heat. The tortillas are baked until the cheese melts and the base crisps slightly, creating a layered dish with rich, smoky, and spicy elements balanced by bright, fresh toppings.
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Servings:
4
servings
Course:
Main Course
Cuisine:
Mexican
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.
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