Mexico's Best Street Food (Tlayuda)

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Tlyuda Mexican Pizza Recipe
Ingredients:

Tortilla Dough:
▪300g (2 1/3c) all-purpose flour
▪6g (1 1/4t) salt
▪50g (1/4c) olive oil
▪180g (3/4c) cool water

Bean Sauce:
▪2 15oz/425g cans of black beans (one drained, one undrained)
▪5g (1t) salt
▪10g (1T) cumin
▪10g (1T) onion powder
▪5g (1t) garlic powder

Toppings:
▪450g (1 lb) Mexican chorizo
▪12-15 cherry tomatoes, halved
▪2-3 radishes, thinly sliced
▪¼ head red cabbage, shredded
▪1-2 avocados, thinly sliced
▪200g (about 3/4 cup) sour cream, thinned with a little water
▪Chihuahua cheese, shredded
▪Taco or hot sauce
▪Fresh cilantro, chopped

Instructions:
1. Prepare the Tortilla Dough:
▪In a food processor, combine the flour, salt, and olive oil. Pulse about 10 times until the mixture is gravelly.
▪With the processor running, slowly add the cool water through the top until the dough begins to form a clump.
▪Turn the dough out onto a lightly floured surface and knead for about 3 minutes until it's elastic and can withstand a firm tug without tearing.
▪Divide the dough into 6 equal pieces, roughly 80-90 grams each, and roll them into balls. Cover with a damp towel and let rest for 15 minutes.

2. Make the Bean Sauce:
▪In the same food processor (no need to clean after the dough), add both cans of black beans (one drained, one not), salt, cumin, onion powder, and garlic powder.
▪Process until the mixture is smooth and spreadable. Adjust seasoning to taste after testing.

3. Prepare the Chorizo:
In a medium heat pan, crumble the chorizo and cook for 8-10 minutes until it is slightly dry and crumbly, with some browning occurring. Set aside to cool.

4. Roll Out the Tortilla Dough:
On a floured surface, take one dough ball and flatten it with your hands. Use a rolling pin to roll the dough into a 10-12 inch circle, making sure to keep the surface and dough well-floured to prevent sticking.

5. Assemble the Tlyuda:
▪Transfer the rolled-out dough onto parchment paper lightly sprayed with olive oil.
▪Spread three large spoonfuls of bean sauce over the dough, leaving a small border around the edge.
▪Evenly distribute a portion of the chorizo and arrange the cherry tomato halves on top.

6. Bake the Tlyuda:
▪Preheat your oven to 500°F (260°C). Slide the parchment paper with the tlyuda onto a pizza peel and then onto your oven's baking steel/stone or just bake on a baking sheet.
▪Bake for about 10 minutes until the edges are crisp and the toppings are nicely browned.

7. Garnish and Serve:
▪After baking, top with shredded cheese, shredded cabbage, avocado slices, radish slices, and drizzles of thinned sour cream and taco sauce.
▪Finish with a sprinkle of chopped cilantro



#tlayuda #mexicanpizza

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