So "Mexican Pizza" is much easier to pronounce than "Oaxaca Tlayuda" but give [wa-HA-ka tlay-OO-da] a try, it's got a rhythm to it! And it's super easy to make! All summer, I've been topping one corn tortilla after another, each one different, each one decidedly delicious. They're an excellent way to use up leftovers, the Black Bean Sauce itself is not to be missed. Enjoy!
Thank the iPhone’s wayward auto-correction practices for this recipe. (And really, you will, thank it, I mean.)
Text #1. “Mark Buttman’s How to Cook Everything app is free today.” Text #2: “Haha. Bitttman. LOL.”
Still chuckling a few hours later, I remembered to download Mark Bittman’s app. This means that at midnight, there I was in bed cruising savory recipes instead of dreaming sweet dreams.
Something called a “clayuda” jumped out, it’s a street food in the culinary town of Oaxaca [wa-HA-ka], Mexico where we spent a week in 2010.
Now it turns out that clayuda is a common misspelling – that the real spelling is tlayuda [pronounced tlay-OO-da]. So make that two spelling errors and you get Buttman’s Clayudas instead of Mark Bittman’s Tlayudas.
But enough talk. Call them what you like, “Mexican Pizza” works for me, it’s certainly easier to pronounce.
But do MAKE THESE. They’re cheap, easy and decidedly tasty. One would make a hearty breakfast but to my taste, a tlayuda is simple-supper food or late-night snack food.
OAXACA TLAYUDA (MEXICAN PIZZA)
Time to table: 30 minutes
Serves 1 – 12
BLACK BEAN SPREAD
- 1 15-ounce can black beans, including liquid
- 1 tablespoon minced garlic
- 1 tablespoon cumin
- 1/2 teaspoon smoked paprika
- Salt to taste (probably minimal)
- Pepper to taste (be generous)
- 12 good-quality small corn tortillas
- Black Bean Spread
- Caramelized onions (try my Slow Cooker Caramelized Onions)
- Leftover cooked meat
- Grated cheese (our favorite is a slightly sour Mexican cheese called “cotija”)
- Thin-sliced cabbage (don't skip)
- Chopped cilantro, to garnish
- 8 lime wedges
Heat oven to 425F. Place a cast iron skillet, griddle or a heavy baking sheet in the oven to heat.
BLACK BEAN SPREAD In a large skillet, heat beans, bean liquid, garlic, cumin, salt and pepper for about 10 minutes, until beans taste slightly more “cooked” than they do straight out of the can. With the tip of a spatula, mash the beans right in the skillet until a chunky paste. Makes 1-1/4 cups, enough for at least 12 tortillas. Can be made ahead, keeps in the refrigerator for several days.
ASSEMBLE Set up an assembly line with tortillas all in a row. Spread with Black Bean Spread, a few caramelized onions, meat and cheese. Don't overload, just a little bit of everything!
BAKE With a spatula, transfer the tortillas onto the hot pan and bake for 5 minutes. Cover with cabbage and bake for another 5 minutes until the cabbage softens and browns on the edges.
SERVE Sprinkle each tortilla with cilantro and drizzle with a squeeze of lime. Serve hot.
Mexican Pizza - Build Your Own!
Make a party out of it! Set out toppings and let everyone build their own tortillas. Use a heavy skillet (ridged if you have one) or baking sheet to get the crispy tortillas.
Oaxaca Street Food
Oaxaca, Mexico is a foodie's paradise! The central market is a cacophony of color and sound and aroma, booth after booth of homemade moles, fried grasshoppers (no kidding! and they're not bad!), cured meats, gorgeous fruits and vegetables. Street food is everywhere! I was taken by these two young boys sharing tortillas.
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