A Taste of Oaxacan Tlayuda con Chorizo

Mexican Flatbread

Spicy and delightfully crispy, Tlayuda is a popular “antojito” or street snack in the Oaxaca region of Mexico.

INGREDIENTS:

2 cups canned black beans, drained, liquid reserved

1 tbsp minced garlic

1 small onion, finely chopped

1 tsp ancho chili powder

1 tsp cumin

2 large (12-inch) corn tortillas

1 cup chopped quesillo, queso fresco or feta

1 cup sliced chorizo

1 cup chopped cabbage or iceberg lettuce

1 tomato, cut into wedges

1 avocado, cut into wedges

1 lime to serve, cut into wedges

Salt and freshly ground black pepper, to taste

INSTRUCTIONS:

Preheat oven to 450F.

Place drained beans, garlic, onion, chili powder and cumin in a small pan. Cook gently over a medium heat until onion has softened a little. Place drained beans into bowl of food processor along with a little of the reserved liquid. Blend until roughly pureed.

Place tortillas on baking sheet and spread with black bean puree. Sprinkle with cheese, chorizo and bake for about 5 minutes until topping is hot and tortilla is crisp on edges. Top with avocado and tomato. Cut into wedges and serve with lime and fresh salsa.

Serves: 6