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Chorizo Oaxacan Pizza

Sorry tacos, this just isn’t working out, it’s not you, it’s me.  I’ve just lost my mojo for traditional Mexican.  No, I’m not makin’ quesadillas on the side . . . I’m makin’ Oaxacan tlayuda [ hit send ].

Just under 15 minutes
1 Hot-tip
I don’t know about you guys but I can’t take another fiesta full of tacos, quesadillas, nachos, or burritos. There’s nothing wrong with these classics, they’ve just been done before, I’m over it. I’m swipin’ right and turning my head toward the super hot Oaxacan street food, tlayuda. It’s kind of like pizza in the build but the ingredients are an alluring combination of smoky chorizo, cumin-y beans, melty mozzarella, and creamy avocado. If your relationship with Mexican food is as stale as left-out tortilla chips after Cinco de Mayo, arrange a rendezvous with something new. Let me introduce you to tlayuda.

must-have

chorizo links (about 4 ounces each)
2
flour tortillas
2
garlic cloves
2
16 ounce can pinto beans (or any kind of bean)
1
mozzarella cheese (or, even better, used smoked mozzarella)
8 ounces
avocado
1
ground cumin
2 teaspoons plus a pinch

staples

salt
oil (any kind)

totally optional

radish (thin slices add a crisp, peppery topping)

Preparation

Heat and chop
Place a pan over high heat and drizzle with oil. Chunk up your chorizo and rough chop the garlic.
Toast the tortilla
Toss a tortilla into the hot pan and fry for about 1 minute on the first side, flip, and fry 1 more minute. If it puffs up, smoosh the bubbles down with a spatula. Cook until well browned and firm. Remove from the pan and place on a plate. Fry up the second tortilla the same way, and place it on another plate.
Cook your toppings
Add chorizo to the pan and season with salt. Meanwhile chunk up your mozzarella into small bits and set aside. Once the chorizo is cooked, remove it from the pan with a slotted spoon to a plate, leaving the fat in the pan. Add the garlic to your pan and cook for 30 seconds. Add the beans, with juices, to the garlic. Season with salt and stir to combine.
Slice avocado
While the beans are cooking, halve your avocado, and remove the pit. Scoop out the two halves, thinly slice, and set aside.
Smash ‘em up
Grab a tool to smash beans (whatever you’ve got). Smash the beans in the pan, stir them up, and add cumin. Place a clean pan over high heat for cheese melting.
Build your tlayudas
Now back to your tortillas on plates. To build a tlayuda, spread half of the crushed beans over the tortilla, right up to the edges. Top with half the chorizo, half the cheese, and a sprinkle with cumin. Place the whole thing into the clean hot pan and cover to melt cheese, about 1-2 minutes. Build your second tlayuda the same way. Remove the first one from the pan and back to the plate. Throw the second one in the pan to melt the cheese, cover, and cook 1-2 minutes. Remove from the pan and back to its plate. Top your tlayudas with the avocado slices. Fiesta time!
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