Tlayuda con Chorizo (Mexican Chorizo Pizza)

It can be made with a variety of different ingredients such as chicken, fish, seafood and vegetables and, much like its more famous Italian cousin, is often topped with melted cheese. Mexican street vendors use a heated stone similar to a pizza stone to cook the tlayuda, until the ingredients soften and the cheese bubbles.

You can recreate this in a hot oven at home, with a pizza stone. Enjoy this delicious tylauda recipe with smoked chorizo.

Ingredients

• 1 teaspoon avocado oil ghee or lard
• ½ cup onion
• 6 cloves garlic
• a pinch of salt
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 can black beans
• 3 – 4 tablespoon water
• 4 tortillas 12 inches (30 cm) each
• 2 cups Oaxaca cheese shredded
• 4 ounces cooked smoked chorizo
• 2 cups mesclun
• 1 cup salsa
• ½ cup fresh cilantro leaves
• 1 fresh jalapeño pepper

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!