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.
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
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
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