| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 35 min |
| Cook: | 25 min |
| Yield: | 10 to 12 appetizer servings |
Ingredients
- 4 tablespoons vegetable oil
- 5 ounces raw pork chorizo
- One 16-ounce canned refried black beans
- 2 cups instant corn masa
- 1/4 teaspoon salt
- 1 tablespoons vegetable oil
- 1/2 cup Oaxaca cheese
- Iceberg lettuce, shredded
- Kosher salt and freshly ground black pepper
- Crumbled queso fresco
- Mexican crema
Instructions
- For the chorizo and bean topping: In a large heavy saute pan, heat 2 tablespoons oil on medium-high heat. Add the chorizo and cook until crisp, about 6 minutes. Remove from the heat and reserve. In a large heavy saute pan, heat the remaining 2 tablespoons oil on medium-high heat. Add the beans and cook until warm, about 5 minutes. Remove from the heat and reserve.
- For the tortillas: Combine the corn masa, 1 1/4 cups water and salt in a large mixing bowl. Mix thoroughly by hand to form a soft dough, about 2 minutes. If the dough feels dry, add more water (one tablespoon at a time). Preheat a 12-inch cast-iron skillet. Place a piece of parchment paper on a flat surface. Put half of the dough onto the parchment paper and place another piece of parchment paper on top. Using a rolling pin, roll out the dough until it is 1/4-inch thick and 10 inches in diameter. Drizzle the oil into the hot skillet and place the rolled out masa dough into the skillet to cook for about 2 minutes. Turn over to cook on the other side.
- To assemble the pizza: Spread 1/2 cup of the warm refried beans onto the cooked side of dough. Add 1/4 cup Oaxaca cheese and 1/2 cup cooked chorizo. Continue to cook for until the cheese is melted, another 2 to 3 minutes. Remove the pizza from the pan onto a round serving platter. Top with the iceberg lettuce. Season with salt and pepper. Then sprinkle with crumbled queso fresco and a drizzle of Mexican crema. Cut into 4-inch squares and serve immediately. Repeat with the remaining half of dough and toppings.
Reviews
I tried this with one of my friends and it turned out great!
I thought this recipe was fantastic! Really gourmet dish! I can’t stop eating it, I might make myself sick LOL. You should try it, really believe it is great dish!
Easy and good! Different but yet good:
These were really good! I used pre-made white corn tortillas and skipped the oil.
This was SO good! I used a premade thin crust pizza shell because I did not feel like making tortillas and it worked fantastic! Quick and easy weeknight meal.
it was so easy to make and so delicius thank you marcela for make our life much easier
Am having fun cooking Marcela’s recipes. Have now made Tlayuda twice. Not only tasty, but inexpensive to make under $2 for an entire pizza. And best yet it satisfied both my husband and teen aged son for a meal! (they each had one. I used mixed spring greens instead of iceberg for an added nutritional boost. Will try on grill next time like gem1953
Love this show!
cooked it on the grill. Outstanding