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Tlayuda con Chorizo (Mexican Pizza with Chorizo)

Makes: 8 servings
Serving size: 1/2tlayuda Yield: 4 tlayudas
Prep 20 mins Bake 4 mins  per pizza at 450 degrees F
Tlayuda con Chorizo (Mexican Pizza with Chorizo)
  • 1  teaspoon  olive oil
  • 1/2  cup  chopped onion (1 medium)
  • 6  cloves  garlic, minced
  •  Pinch  salt
  • 2  teaspoons  chili powder
  • 1  teaspoon  ground cumin
  • 1 15 1/2 ounce can  black beans, undrained
  • 3 - 4  tablespoons  water
  • 4 12  inches  flour tortillas
  • 2  cups  shredded Oaxaca or Monterey Jack cheese (8 ounces)
  • 4  ounces  cooked smoked chorizo, thinly sliced
  • 2  cups  mesclun or shredded cabbage
  • 1  cup  salsa
  • 1/2  cup  snipped fresh cilantro
  • 1  fresh jalapeno chile pepper, stemmed, seeded, and thinly sliced* (optional)

1. Place a pizza stone on the bottom rack of the oven. Preheat oven to 450 degrees F.

2. In a small saucepan heat oil over medium-high heat. Add onion, garlic, and salt; cook for 3 minutes or until onion and garlic are tender. Stir in chili powder and cumin; cook for 1 minute more. Remove from heat; stir in beans and 3 tablespoons of the water. Transfer mixture to a food processor or blender. Cover and pulse with several on/off turns until bean mixture is spreadable but still chunky, adding more water if necessary to make a spreadable mixture.

3. Working with one tortilla at a time, evenly spread a thin layer of the bean mixture on tortilla. Top with 1/2 cup of the cheese and one-fourth of the chorizo. Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp.

4. Transfer tlayuda to a cutting board; let cool for 1 minute. Top with 1/2 cup of the mesclun or cabbage, 1/4 cup of the salsa, 2 tablespoons of the cilantro and, if desired, a few chile pepper slices. Repeat with remaining ingredients to make four tlayudas total. Cut each tlayuda into wedges before serving.

From the Test Kitchen*
  • Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
Nutrition Facts (Tlayuda con Chorizo (Mexican Pizza with Chorizo))
  • Servings Per Recipe 8,
  • cal. (kcal) 348,
  • Fat, total (g) 16,
  • chol. (mg) 37,
  • sat. fat (g) 3,
  • carb. (g) 36,
  • Monosaturated fat (g) 3,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 6,
  • sugar (g) 2,
  • pro. (g) 18,
  • vit. A (IU) 826,
  • vit. C (mg) 4,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 12,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 912,
  • Potassium (mg) 379,
  • calcium (mg) 263,
  • iron (mg) 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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