Advertisement
Share

Spicy chorizo and melty cheese make this Oaxacan tlayuda super rich

Spicy Chorizo Tlayuda
Pickled red onions balance the richness of spicy chorizo.
(Mariah Tauger / Los Angeles Times)

Traditionally, this Oaxacan specialty starts with a thin masa round that’s topped with a bean purée and savory toppings, pizza-style. This shortcut version uses large flour tortillas and canned beans for a super-fast meal that’s extra flavorful with browned spicy chorizo (be sure to get Mexican chorizo, which comes uncooked). Quick-pickled red onions bring a bright pop of pink and crunch.

Spicy Chorizo Tlayuda

25 minutes. Makes 4.

Ingredients

  • ½ small red onion, thinly sliced
  • ⅓ cup distilled white vinegar
  • 8 ounces spicy Mexican chorizo, casings removed if needed
  • 1 can (16 ounces) refried black beans
  • 4 large (12 to 14 inches) flour tortillas
  • 4 ounces Oaxacan cheese, torn into large shreds
  • ¼ head small cabbage, cored and thinly sliced

Instructions

  1. Heat the oven to 425 degrees.
  2. Place the red onion in a small bowl and cover with the vinegar, pressing down the onion to submerge if needed. Let stand until ready to serve.
  3. Heat a large cast iron or other heavy skillet over medium-high heat. Crumble the chorizo into the skillet and cook, stirring and breaking into almond-sized chunks, until cooked through and crisp, about 5 minutes. Transfer to a bowl. Add the beans to the skillet and cook, stirring and scraping up any browned bits from the pan, until heated through, 2 to 3 minutes.
  4. Divide the beans among the tortillas and spread in a thin, even layer, leaving ½-inch rim. Bake on ungreased baking sheets until the tortilla is crisp and lightly browned around the edges, about 8 minutes. Sprinkle the chorizo and cheese on top and return to the oven. Bake until the cheese just melts, 1 to 2 minutes.
  5. Cut in wedges and top with the cabbage. Drain the onions and scatter on top. Serve hot.

Los Angeles Times Food videos

A gas stove burner, with blue flames. On Now

Testing gas and induction stoves to see which is better

9:12

LOS ANGELES, CALIFORNIA, Feb. 3, 2022: A simple guacamole recipe by Ben Mims, photographed on Thursday, February 3, 2022, at Proplink Studios in the Arts District in Downtown Los Angeles. (Silvia Razgova / For The Times, Prop and Food Styling / Jennifer Sacks) On Now

How to make this extra limey guacamole

6:55

On Now

Exploring Afro-Mexican cuisine at Tamales Elena in Bell Gardens

11:03

Alice Waters: How to Start a Food Revolution On Now

Alice Waters: How to Start a Food Revolution

24:02

Elizabeth Heitner discusses the “Mexican-inspired Jewish pop-up,” Malli which was launched last summer at Melody Wine Bar. On Now

The pastrami taco from Mexican-inspired Jewish pop-up Malli

5:38

Food columnist Lucas Kwan Peterson and Jenn Harris taste test chicken nuggets. On Now

When is a nugget not a nugget? (And which one is best?)

13:14


Advertisement