Chorizo and Oaxaca Cheese Tlayuda
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14 INGREDIENTS • 12 STEPS • 40MINS

Chorizo and Oaxaca Cheese Tlayuda

Discover the vibrant flavors of Mexico with Chorizo and Oaxaca Cheese Tlayuda, the ultimate Mexican thin-crust pizza. Crispy blue corn masa is topped with rich refried beans, savory chorizo, and melted Oaxaca cheese. Finished with fresh avocado, diced onion, cilantro, and a hint of salsa, each bite is a delicious fusion of textures and tastes. Perfect for a lively gathering or a satisfying meal any time!

Please drink responsibly. Must be 21+ to purchase and consume.
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Discover the vibrant flavors of Mexico with Chorizo and Oaxaca Cheese Tlayuda, the ultimate Mexican thin-crust pizza. Crispy blue corn masa is topped with rich refried beans, savory chorizo, and melted Oaxaca cheese. Finished with fresh avocado, diced onion, cilantro, and a hint of salsa, each bite is a delicious fusion of textures and tastes. Perfect for a lively gathering or a satisfying meal any time!

Please drink responsibly. Must be 21+ to purchase and consume.
author_avatar
Claudia Sandoval
Chef Claudia Sandoval, winner of MasterChef U.S. Season 6, has transitioned from contestant to judge on shows like Chopped, Worst Cooks, and MasterChef Latinos. She also hosts and executive produces Taste of the Border and La Mesa Mexa.
https://www.youtube.com/playlist?list=PLJo-G1syw_kR3GShqnyoBa3w-mQX7hESk
40MINS
Total Time
$1.25
Cost Per Serving
Ingredients
Servings
6
us / metric
Tortilla
Blue Corn Masa Harina
1 cup
Blue Corn Masa Harina
Water
1 cup
Warm Water
Refried Beans
Black Beans
1 can
(15 oz)
Black Beans
or Pinto Beans
Garlic
1 clove
Garlic
Lard
2 Tbsp
Lard
or Vegetable Shortening
Kosher Salt
to taste
Kosher Salt
Toppings
Mexican Chorizo
8 oz
Mexican Chorizo
Oaxaca Cheese
1 1/2 cups
Shredded Oaxaca Cheese
or any white melting cheese
Avocado
to taste
Diced Avocados
White Onion
to taste
Diced White Onions
Fresh Cilantro
to taste
Chopped Fresh Cilantro
Salsa
to taste
Salsa
Queso Fresco
to taste
Queso Fresco
or Cotija Cheese
Dried Grasshopper
to taste
Dried Grasshoppers
Love This Recipe?
author_avatar
Claudia Sandoval
Chef Claudia Sandoval, winner of MasterChef U.S. Season 6, has transitioned from contestant to judge on shows like Chopped, Worst Cooks, and MasterChef Latinos. She also hosts and executive produces Taste of the Border and La Mesa Mexa.
https://www.youtube.com/playlist?list=PLJo-G1syw_kR3GShqnyoBa3w-mQX7hESk

Author's Notes

Want to make these a brunch hit? Add poached or sunny side up eggs over this pizza and enjoy!

Tlayudas can be served cold or warm and are a great idea for hosting and events.

If cheese is not melting fast enough, place it in an oven at 400 degrees to speed up the process.
Cooking InstructionsHide images
step 1
Make the tortilla: In a medium mixing bowl, add the Blue Corn Masa Harina (1 cup) and slowly pour in the Water (1 cup) ¼ cup (60 mL) at a time, using your hands or rubber spatula to mix together. Continue mixing until you have a wet dough that doesn’t stick to your hands. Depending on the humidity and temperature of your kitchen, you may only use ¾ cup (175 mL).
step 2
Cover the bowl with a kitchen towel and let rest for 20 minutes.
step 3
Divide the masa into golf ball size pieces. Place a ball between two sheets of plastic (a clean, plastic produce bag or shopping bag works great for this) and use a large tortilla press or heavy cutting board to press the masa into a 12-16 inch (30-40 cm) round that is about ⅛-inch (¼ cm) thick.
step 4
Gently remove one piece of plastic from the masa and place on the heated skillet. Quickly and carefully peel back the remaining piece of plastic.
step 5
Place a large skillet or comal over medium heat.
step 6
Toast the tortilla on both sides, flipping over 3-4 times to get even crisping. Once the tortilla is crispy, remove it from the pan and set aside.
step 7
Make the beans: To a blender, add the Black Beans (1 can) and liquid and the Garlic (1 clove). Blend until smooth.
step 8
In a small pot over medium heat, melt the Lard (2 Tbsp) until almost smoking. Carefully add the blended beans and stir continuously to incorporate the fat into the beans. Reduce the heat to low and continue simmering until the beans have thickened and reduced by half. Season with Kosher Salt (to taste).
step 9
Make the chorizo: In a hot saute pan, cook Mexican Chorizo (8 oz) until crispy and most of the fat is rendered out. Chorizo should yield a deep red color and be crispy.
step 10
Build the tlayuda: Place a large skillet or comal over low heat.
step 11
On a clean work surface, spread the bean puree on the tlayuda and cover with shredded Oaxaca Cheese (1 1/2 cups). Sprinkle the chorizo across the top and place the tlayuda onto the comal. Toast until the cheese is melted completely and the bottom is crispy, about 5-8 minutes.
step 12
Finish the tlayuda with sliced Avocados (to taste), diced White Onions (to taste), chopped Fresh Cilantro (to taste), Salsa (to taste), Queso Fresco (to taste), and Dried Grasshoppers (to taste).
step 12 Finish the tlayuda with sliced Avocados (to taste), diced White Onions (to taste), chopped Fresh Cilantro (to taste), Salsa (to taste), Queso Fresco (to taste), and Dried Grasshoppers (to taste).
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RECIPES TAG
Beans & Legumes
Gluten-Free
Lunch
Date Night
Cinco de Mayo
Shellfish-Free
Dinner
Fall
Pork
Mexican
Winter
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