+
0 (0)

Dinner, Lunch, Mains, Quick and Easy

Spicy Chorizo Tlayuda

Spicy Chorizo Tlayuda
Mariah Tauger / Los Angeles Times

Traditionally, this Oaxacan specialty starts with a thin masa round that’s topped with a bean purée and savory toppings, pizza-style. This shortcut version uses large flour tortillas and canned beans for a super-fast meal that’s extra flavorful with browned spicy ... Read more

25 minutes. Makes 4.
  • ½ small red onion, thinly sliced
  • ⅓ cup distilled white vinegar
  • 8 ounces spicy Mexican chorizo, casings removed if needed
  • 1 can (16 ounces) refried black beans
  • 4 large (12 to 14 inches) flour tortillas
  • 4 ounces Oaxacan cheese, torn into large shreds
  • ¼ head small cabbage, cored and thinly sliced

Step 1Heat the oven to 425 degrees.

Step 2Place the red onion in a small bowl and cover with the vinegar, pressing down the onion to submerge if needed. Let stand until ready to serve.

Step 3Heat a large cast iron or other heavy skillet over medium-high heat. Crumble the chorizo into the skillet and cook, stirring and breaking into almond-sized chunks, until cooked through and crisp, about 5 minutes. Transfer to a bowl. Add the beans to the skillet and cook, stirring and scraping up any browned bits from the pan, until heated through, 2 to 3 minutes.

Step 4Divide the beans among the tortillas and spread in a thin, even layer, leaving ½-inch rim. Bake on ungreased baking sheets until the tortilla is crisp and lightly browned around the edges, about 8 minutes. Sprinkle the chorizo and cheese on top and return to the oven. Bake until the cheese just melts, 1 to 2 minutes.

Step 5Cut in wedges and top with the cabbage. Drain the onions and scatter on top. Serve hot.


HAVE YOU TRIED


Palomino's deconstructed lamb lasagna
Palomino's deconstructed lamb lasagna

Oatmeal crispies
Oatmeal crispies

Spiced crown pork roast with glazed root vegetables
Spiced crown pork roast with glazed root vegetables

Sauerbraten
Sauerbraten

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Dinner

Keto Mustardy Meatball and Cauliflower Gratin with Gruyère
Keto Pork Chop Paprikash
Dry-aged Burger with Gruyère and Homemade Garlic Mayonnaise
Grilled vegetables