OAXACA TLAYUDA with CHORIZO (Mexican pizza)

OAXACA TLAYUDA with CHORIZO (Mexican pizza)
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Cinco de Mayo marks the victory of the Mexican army over the French, in the Battle of Puebla. It’s a day where Mexicans everywhere honor their culture. No matter if your Mexican or not, everyone loves Cinco de Mayo.

The Mexican restaurants are packed and house parties are happening everywhere. Could it be the hip swinging music, the chips and guac or the tequila? Whatever the reason, it’s a fun celebration for all.

This year, push aside the tacos and seven layer dip and serve up a couple of Mexican pizzas. You’re going to love this easy, delicious and fun recipe…party or not!


Oaxaca tlayuda, is a traditional street food snack, similar to pizza. Large disc of dough made from masa (corn flour) are cooked on a clay skillet or over hot coals. It’s traditionally topped with refried beans, cheese, tomatoes and cabbage.

In my version, I used store bought corn tortillas as the crust and spread it with mashed red beans, tomatoes, green peppers, pickled jalapeño, white onion, cheese and chorizo! I baked it for 10 minutes and out came a party on a plate.

(RECIPE)

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
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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.

Enjoy!
D I V A

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