Mexican Chorizo Pizza (Tlayuda)
Serves: 3
Felicia King
1 January 1970
Based on User reviews:
53
Spice
47
Sweetness
43
Sourness
34
mins
Prep time (avg)
3.3
Difficulty
Ingredients:
Directions:
1
For the chorizo and bean topping: In a large heavy saute pan, heat 2 tablespoons oil on medium-high heat
2
Add the chorizo and cook until crisp, about 6 minutes
3
Remove from the heat and reserve
4
In a large heavy saute pan, heat the remaining 2 tablespoons oil on medium-high heat
5
Add the beans and cook until warm, about 5 minutes
6
Remove from the heat and reserve
7
For the tortillas: Combine the corn masa, 1 1/4 cups water and salt in a large mixing bowl
8
Mix thoroughly by hand to form a soft dough, about 2 minutes
9
If the dough feels dry, add more water (one tablespoon at a time)
10
Preheat a 12-inch cast-iron skillet
11
Place a piece of parchment paper on a flat surface
12
Put half of the dough onto the parchment paper and place another piece of parchment paper on top
13
Using a rolling pin, roll out the dough until it is 1/4-inch thick and 10 inches in diameter
14
Drizzle the oil into the hot skillet and place the rolled out masa dough into the skillet to cook for about 2 minutes
15
Turn over to cook on the other side
16
To assemble the pizza: Spread 1/2 cup of the warm refried beans onto the cooked side of dough
17
Add 1/4 cup Oaxaca cheese and 1/2 cup cooked chorizo
18
Continue to cook for until the cheese is melted, another 2 to 3 minutes
19
Remove the pizza from the pan onto a round serving platter
20
Top with the iceberg lettuce
21
Season with salt and pepper
22
Then sprinkle with crumbled queso fresco and a drizzle of Mexican crema
23
Cut into 4-inch squares and serve immediately
24
Repeat with the remaining half of dough and toppings