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Tlayuda
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Tlayuda - Mexican Tortilla Pizza

With these summer temperatures we head for Mexico, more specifically to the Oaxaca region where we immerse ourselves in the local street food. This Mexican Tortilla Pizza (Tlayuda) will at least give you enough nutrients to get through the day.
Course Appetizer, Main Course, Snack
Cuisine Latin american, Mexican
Keyword kamado recipes, lidl belgium, pelletsmoker, pizza, pulled chicken, refried beans paste, Smoky, Street food, tortilla, Traeger
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 people (2 pizzas)

Ingredients

  • 2 Tortilla sheets
  • cilantro
  • grated mozzarella cheese
  • 4 Boneless chicken thighs
  • Lidl Mexican rub homemade to taste

Lidl Mexican rub

  • 1 part Garam masala herb mixture (for the coriander seeds, oregano and cumin)
  • 1 part paprika powder
  • 1 part sugar
  • 1 part salt

Sauce

  • 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

Coleslaw

  • Mixed raw vegetables
  • 3 spring onions
  • half-lime juice
  • 1 tbsp honey
  • 1 tbsp white vinegar
  • 2 tbsp apple juice

Refried beans pasta

  • 1 can of beans
  • 2 El sour cream
  • lime juice from about 0.5-1 lime
  • Herbs: oregano thyme, chili powder for some spice

Avocado cream

  • 1 avocado
  • 50 gr. sour cream
  • lime juice pepper and salt to taste

Instructions

Coleslaw

  • 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.

Pulled Chicken

  • 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.

Mexican pulled chicken 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.

Refried Beans Pasta

  • 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.

Avocado Cream

  • Add the avocado and sour cream to a blender. Blend to a smooth mass, taste and season with pepper, salt and lime to taste.

Tlayuda baking

  • 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.

Enjoy your meal!