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Tlyuda

The tlyuda is basically the original Mexican pizza. This is my take on the classic Oaxacan dish and it is so good. I was so pleasantly surprised with how this one turned out and I hope you give it a try.

Prep Time: 35

Cook Time: 20

Servings: tlyudas

Ingredients

TORTILLA DOUGH:

300 g all-purpose flour
6 g kosher salt
50 g olive oil
180 g cool water

BEAN SAUCE:

425 g canned black beans, (2 15oz cans, one drained, one undrained)
5 g kosher salt
10 g cumin
10 g onion powder
5 g garlic powder

TOPPINGS:

450 g Mexican chorizo
12-15 cherry tomatoes, halved
2-3 radishes, thinly sliced
¼ head red cabbage, shredded
1-2 avocados, thinly sliced
200 g sour cream, thinned with a little water
Chihuahua cheese, shredded
taco or hot sauce
fresh cilantro, chopped

Metric – US Customary

Instructions

Prepare the Tortilla Dough:

In a food processor, combine the flour, salt, and olive oil. Pulse about 10 times until the mixture is gravelly.
With the processor running, slowly add the cool water through the top until the dough begins to form a clump.
Turn the dough out onto a lightly floured surface and knead for about 3 minutes until it’s elastic and can withstand a firm tug without tearing.
Divide the dough into 6 equal pieces, roughly 80-90 grams each, and roll them into balls. Cover with a damp towel and let rest for 15 minutes.

Make the Bean Sauce:

In the same food processor (no need to clean after the dough), add in the canned black beans, salt, cumin, onion powder, and garlic powder.
Process until the mixture is smooth and spreadable. Adjust seasoning to taste after testing.

Prepare the Chorizo:

In a medium heat pan, crumble the chorizo and cook for 8-10 minutes until it is slightly dry and crumbly, with some browning occurring. Set aside to cool.

Roll Out the Tortilla Dough:

On a floured surface, take one dough ball and flatten it with your hands. Use a rolling pin to roll the dough into a 10-12 inch circle, making sure to keep the surface and dough well-floured to prevent sticking.

Assemble the Tlyuda:

Transfer the rolled-out dough onto parchment paper lightly sprayed with olive oil.
Spread three large spoonfuls of bean sauce over the dough, leaving a small border around the edge.
Evenly distribute a portion of the chorizo and arrange the cherry tomato halves on top.

Bake the Tlyuda:

Preheat your oven to 500°F (260°C). Slide the parchment paper with the tlyuda onto a pizza peel and then onto your oven’s baking steel/stone or just bake on a baking sheet.
Bake for about 10 minutes until the edges are crisp and the toppings are nicely browned.
After baking, top with shredded cheese, shredded cabbage, avocado slices, radish slices, and drizzles of thinned sour cream and taco sauce.
Finish with a sprinkle of chopped cilantro