MEXICAN PIZZA W/ CHORIZO (OAXACA TLAYUDA)

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makes four 10″ pizzas

4 ten inch corn or flour tortillas

1 cup diced tomato
1/4 cup diced green bell pepper
3 Tbsp. diced white onion
salt & pepper to taste
1/2 tsp. ground coriander
1 tbsp. chopped fresh cilantro
juice of one lime

15 oz. can of red beans, black or refried beans
1/2 tsp. of ground cumin
salt & pepper to taste

1 jalapeño or a jar of pickled jalapeño
4 oz. of chorizo, sliced thin
1 cup cotija cheese or shredded jack
cilantro for garnish

Preheat oven to 400F degrees

Place the tomatoes,green pepper, onion, cilantro, coriander, salt & pepper in a small bowl; stir & set aside.

Drain & rinse the canned beans. If using refried, put them in a small bowl with salt, pepper & ground cumin. If you’re using whole beans, put them in a small bowl with salt, pepper & cumin; mash the beans with the back of a fork, leaving them chunky. Set aside.

Place the tortillas on a pizza pan or cookie sheet. Divide the beans evenly and spread them on each tortilla. Next top with the tomato mixture, chorizo, jalapeño and cheese.

Bake for 10 minutes or until the tortilla starts to get slightly brown on the edges.

DIVA NOTE; Top the tortillas with anything your little heart desires. Sky’s the limit.

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