The first time I had a tlayuda was in Chiapas, at a restaurant in Tuxtla Gutiérrez.
Their version was very simple and looked like an interpretation of Mexican pizza using black bean paste instead of tomato sauce.
But it wasn’t until I went to Criollo Restaurant in Oaxaca that I had the version of tlayuda I fell in love with: a chorizo and chicharrón tlayuda with seasonal vegetables toasted in a clay oven.
Of course, my homemade version is in no way comparable to that, but I’m must confess I was pretty impressed by the final result!
This is an easy-to-make recipe if you want to try this Mexican Pizza in your kitchen!
Ingredients for two people:
– pizza tortilla
– 200 gr black beans
– 100 gr goat cheese – perfect substitute for hard-to-find Oaxacan cheese
– 1/2 red chicory, chopped
– 10 pieces of red radish, sliced
– 3 leaves of kale, chopped
– 1 avocado, sliced
– hot pepper sauce
– green jalapeño
– fajita seasoning mix
Soak the black beans for 6-8 hours or overnight. You are supposed to drain and rinse beans before cooking, but usually I use the same water. Once they are cooked, smash them to get a black bean paste.
Spread the paste over the pizza tortilla. Grate the cheese and sprinkle over the tortilla.
Put the tortilla into a cast-iron skillet and cook it at low heat, until the cheese is melted and the bottom of your pizza is crispy. Add fresh vegetables of your choice and top the tlayuda with hot sauce, green jalapeño, and spices.
Squeeze a lime over it and the tlayuda is served!
This series of three recipes is brought to you thanks to Santa Maria products, available in Italy. All opinions are my own.