Tlayudas (Mexican Pizza)

This is deep roots Mexican, kinda like an open-faced taco, kinda like a pizza, Tlayudas are a traditional dish from the mountains of Oaxaca in the south of Mexico. Basically, you get tortilla masa (corn dough) and flatten it out on a massive tortilla press that usually measures between 8 and 15 inches in diameter and you cook it on a clay flattop. The trick to the perfect Tlayuda, however, is the masa. Here we made our own masa from scratch, a long arduous process that requires a grinder. You can buy masa flour at the store, however they lack structure and may break easily when you flatten out to big discs. Once you have the flat masa, you cook on a flat top until crispy then you top with beans, chorizo, tomato, lettuce, cheese, cream, and salsa. Of course, any variety of toppings is acceptable and I’ve seen mushroom Tlayudas as well as chicken mole Tlayudas and even Duck! Have fun with the toppings and be as creative as you can!

Pair with: El Chaparral de Vega Sindoa, Old Vines Garnacha, Navarra, Spain, 2015

About the wine: This gorgeous Garnacha from El Chapparral is crafted from grapevines that are at least 60 years old, and delivering wines of concentrated flavor. A brilliant ruby color in the glass, with aromas of cherries, balsamic, and tobacco. On the palate, it’s dry with medium to medium-plus acidity, with flavors of ripe cherry, raspberry, white pepper, licorice, leather, and baking spice. Big enough in body to stand up to the layered flavors in Chef Francis’ tlayudas. Nicely firm tannins lend to a good structure, with a long, chewy and satisfying finish. Yum. – Cuvée Conversations

Equipment: Tlayuda press, large flat top, 10” saucepan, sharp knife, cutting board, box cheese grater, metal ring mold

Serves: 4 

Estimated Prep Time: 2 hours + 12 Hours prep

Ingredients

• 4 cups Maseca flour 
• 2 cups refried black beans
• 16 oz chorizo 
• 3 medium Roma tomatoes
• 1 large white onion, minced 
• 2 large ripe  avocados
• 1 cup Mexican sour cream 
• 1 cup shredded cotija cheese 
• 1 cup salsa verde 
• 1 cup salsa roja 

Preparation

Prepare all the toppings for the Tlayuda ahead of time 

1. Black beans – use canned or homemade black beans. In a large saucepan, reheat the beans and mash using a masher
2. Chorizo – remove the meat from the casing and cook on a large saucepan until cooked through 
3. Roma tomatoes – cut into fourths, remove the seeds and cut into ¼ inch cubes 
4. White onion – fine mince 
5. Avocados  – half and slice into ⅛ inch slices 
6. Cotija cheese – shred using a fine cheese grater 
7. Salsa verde – use homemade or pre-made salsa verde 
8. Salsa roja – use homemade or pre-made salsa verde 

For the tlayuda base (masa)

1. Make a masa dough using the instructions on the Maseca package. 
2. Using a Tlayuda press, press out a large circular or oval-shaped Tlayuda 
3. Place the raw masa on a hot flattop griddle, flip after 2 minutes and continue flipping until the Tlayuda is crispy and hard
4. Keep hot by keeping on a metal ring over the flat top so that the Tlayudas are slightly elevated over the heat source without burning 

Building the Tlayudas 

1. On a crispy Tlayuda firstly place the refried beans as a base, then add the chorizo, onions, tomatoes, and salsa 
2. Top with lettuce and avocado then drizzle sour cream over the top and garnish with cotija cheese 
3. Serve immediately

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