Spicy Chorizo Tlayuda Recipe - 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...
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Cooking tools:
- Cast iron skillet
- Baking sheet
- Oven
- Mixing bowl
- Fine-mesh sieve
- Wooden spoon
- Spatula
- Chef's knife
- Cutting board
Ingredients
- 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
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