Tlayuda – Mexican Tortilla Pizza Madness
Tlayuda? What on earth may that be? Don’t worry… Although I had already seen quite a bit of the Mexican cuisine, this recipe was completely unknown to me either. Luckily the second part of the Netflix series “Street food” changed that. Where the first part focuses on Asian street food cuisine, this series travels to Latin America. With a stop in Oaxaca (Mexico) where they zoom in on the regional creation: “Tlayuda”. A big hit, as it turns out.. Because in the meantime this traditional recipe has apparently been chosen as the best street food dish of the series according to the viewers. Could that be why it caught my eye?
Disclaimer: This post is sponsored by @lidl Belgium and contains affiliate links. All opinions shared are personal and honest.
Admittedly… Further research shows that a serious promotional campaign of the Mexican government on twitter played a role in the victory of this street food dish. Nevertheless, the Tlayuda remains a fun creation in which the European influences are complemented with authenticity of the local cuisine. The Tlayuda is a kind of pizza where the Mexican Tortilla is used as a crispy base to carry the toppings. These toppings remain in the authentic atmosphere with the refried bean paste as characteristic ingredient instead of the classic tomato sauce. This gives the Tlayuda a full savory flavor (which also fills very well). Luckily the Mexican kitchen is characterized by balance in the other dishes, so with a fresh cabbage salad the dish is balanced.
At @Lidl Belgium they put the focus on Mexican cuisine in August and asked me if I could think of two nice Mexican style recipes. If suddenly such a source of inspiration is offered, it’s not difficult at all. Tlayuda was immediately on my list to prepare. Most of the ingredients I could find in the supermarket. Although I had to be a bit creative when it came to seasoning. Cumin and coriander seeds (typical for Mexican cuisine) are not in the range. The Garam Massala spice mix however is. A quick look at the jar confirmed my suspicion, this spice blend consists largely of the aforementioned spices and is therefore very suitable for further processing in a Mexican tinted rub for the Pulled Chicken. Besides the Refried Beans Paste, the Tlayuda is often supplemented with roasted meat or pulled chicken. A plus for the BBQ lover!
Don’t be scared by the multitude of ingredients in this recipe. Although the Tlayuda may seem very difficult to make due to the different ingredients, preparations and techniques, it’s not that hard to make and you have plenty of time to make all the toppings. Moreover, you can make them in advance so you only have to bake the Tlayuda when your guests are ready for dinner. Street food is very suitable to serve as Sharing plates. Make this Mexican Pizza as a snack when you receive people and let everyone grab a piece. Although you could serve this perfectly as an appetizer, I would like to warn you that this dish fills very well. So don’t have a heavy main course if you want to serve the Tlayuda as an appetizer.
Although I would have liked to know more about the origin of this delicious dish, it turns out that I couldn’t find much about the origin of the Tlayuda. Not as far as I could find out at the moment, but maybe one of you foodlovers could help me out pointing me in the right direction? It turns out to be so tasty that few people seem to wonder how the dish originated and who brought what influence to it. That certainly doesn’t make the dish any less delicious! It’s highly recommended to make the Tlayuda yourself. Maybe before you watch the new episodes of “Street food”? It might prevent you from drooling all over the place watching this glorious food come by. Have fun, enjoy your meal and don’t forget to share this post with your friends… Cause sharing is caring!
- 2 Tortilla sheets
- grated mozzarella cheese
- 4 Boneless chicken thighs
- Lidl Mexican rub homemade to taste
- 1 part Garam masala herb mixture (for the coriander seeds, oregano and cumin)
- 1 part paprika powder
- 1 part sugar
- 1 part salt
- 1 tbsp sunflower oil
- 3 pcs spring onion
- 1 red onion
- fresh oregano
- 1 tsp chili mixture
- 1 shot pernod
- 100 ml Tomato paste
- 100 ml. chicken stock
- 1 Tbsp hot sauce
- 2 tbsp tomato ketchup
- pepper and salt to taste
- Mixed raw vegetables
- 3 spring onions
- half-lime juice
- 1 tbsp honey
- 1 tbsp white vinegar
- 2 tbsp apple juice
- 1 can of beans
- 2 El sour cream
- lime juice from about 0.5-1 lime
- Herbs: oregano thyme, chili powder for some spice
- 1 avocado
- 50 gr. sour cream
- lime juice pepper and salt to taste
Mix the lime juice with the vinegar, honey and apple juice. Taste and season with salt and pepper.
Cut 3 spring onions into fine rings and add to the raw salad.
Mix this dressing with the mixed raw vegetables and set aside until the dish is ready.
Mix the ingredients for the Lidl Mexican Rub and rub the chicken thighs thoroughly with it.
Prepare your BBQ for an indirect session at low temperature (+-100°C) and smoke the chicken to a core temperature of +-70°C. In this recipe I use my Traeger Pellet smoker with cherry pellets . When using another type of BBQ you can add a cube of smoke wood between the coals. In this case, wait until the smoke in your BBQ looks thin and bluish.
While the chicken smokes you can make the sauce.
Place a skillet on the fire and add the oil. Cut the red onion and spring onion into rings and stew them in the oil together with the herbs until the onions look translucent.
Deglaze with a good dash of Pernod and then add the tomato paste and stock.
Let it simmer on low heat (can be put in a smoker). Once the sauce has thickened you can taste and season it with ketchup (to balance the sour tomato taste), pepper, salt and hot sauce to taste.
Once smoked, place the chicken thighs in the sauce and raise the temperature to 200°C. Let it simmer until you can easily pull the chicken apart. Stir regularly to prevent burning.
Add the beans to a skillet with some of the juice, green herbs and sour cream.
Fry the beans while the sour cream melts between the beans. After about 15 minutes, remove the beans from the heat and add them to a blender (remove the herb stalks before blending).
Blend to a smooth paste. If necessary, add some more oil to make it more creamy. Taste and season with pepper, salt and lime juice.
Add the avocado and sour cream to a blender. Blend to a smooth mass, taste and season with pepper, salt and lime to taste.
Place the pizza stone in the BBQ and spread a thin layer of refried beans paste on the tortilla. Place the Mexican Pulled chicken on top and finish with grated mozzarella cheese.
Bake the Tlayuda on the BBQ until the cheese has melted well.
Finish with a few tufts of avocado cream, the cabbage salad and fresh coriander.