Thursday, June 9, 2011

Tiny Tlayuda

We had lunch last weekend at La Gloria, a restaurant that specializes in the street foods of Mexico.  Street food is perfect to make at home because it is so simple.  Although we have no gigantic metal sculptures at home.

Tlayuda, which you will sometimes hear called "Mexican Pizza", sounded like the perfect application for the chorizo verde (pork with jalapenos, serranos, and poblanos) I picked up at the farmer's market this week.  Native to Oaxaca, Tlayuda is supposed to be made on a 12" or larger corn tortilla, but I couldn't find any.  So tiny tlayuda (well the size of a normal corn tortilla) it would be.

The recipe for this is so simple that you could figure it out from the photos but I'll break it down for you: (1) puree cooked black beans with onions, garlic, cumin, and hot sauce to taste (2) smear black bean puree on corn tortillas and top with chorizo and queso oaxaca (or mozzarella) (3) cook directly on your hot pizza stone just until cheese melts (4) add some shredded cabbage and cook about 5 more minutes.  Done!

I added a little avocado and hot sauce to gild the lily.  Since the tlayuda was so quick and easy to make, I also made some brown rice horchata.


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