Tlayuda may sound intimidating, but it’s still a pizza loaded withMexican flavorsthat your family already loves.
What is Tlayuda?
Tlayuda is a popular street food that originated in Oaxaca, a state in Southern Mexico.
Credit: Blaine Moats
Our recipe includes an additional key staple of Oaxacan cuisine, mole.
Place a pizza stone or pizza pan on the bottom rack of the oven.
Preheat oven to 450F.
In a small saucepan heat oil over medium-high.
Add garlic and half of the poblano pepper; cook and stir 3 minutes or until tender.
Stir in chili powder; cook 1 minute more.
Remove poblano mixture to a food processor or blender; add beans and 3 Tbsp.
Cover and pulse until bean mixture is spreadable but still chunky, adding more water if necessary.
Working with one tortilla at a time, spread about 1/3 cup Quick Mole on tortilla.
Spread with a thin layer of the bean mixture.
Top with some of the remaining chopped poblano and 1/2 cup of the cheese.
Place on the pizza stone or pizza pan.
Bake 4 to 5 minutes or until cheese is bubbly and edges are crisp.
Transfer tlayuda to a cutting board; let cool 1 minute.
Top with one-fourth of the cabbage, avocado, and tomato.
Repeat with remaining ingredients to make four tlayudas total.
Cut each tlayuda into wedges before serving.
If desired, top with cilantro, jalapeno, and/or queso fresco, and serve with additional Quick Mole.
In same skillet cook onion and garlic in hot oil 3 minutes or until tender.
Stir in chili powder, cumin, and cinnamon.
Cook 1 minute more or until fragrant.
Stir in barbecue sauce, bittersweet chocolate, and hot pepper sauce (optional).
Bring to boiling; reduce heat.
simmer until chocolate is melted.
Transfer onion mixture and toasted seeds to blender or food processor.
Cover and blend or process until smooth.
Thin with water if needed; cool.
2,000 calories a day is used for general nutrition advice.
