Best Tlayuda With Black Bean PurÉe Recipes

TLAYUDA WITH BLACK BEAN PUREE (AKA MEXICAN UNPIZZA)

Tlayuda With Black Bean Puree (Aka Mexican Unpizza) image

This is the genuine article, an Oaxacan specialty. Not to be called pizza. Better than the sum of its parts, the texture is key. I served with a Louisiana hot sauce, you may want to serve with salsa if you are not into things too hot. Other beans would also work well with this. As published in the NY Times. By Mark Bittman, the Minimalist.

Provided by Kumquat the Cats fr

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

2 cups cooked black beans or 2 cups canned black beans, drained, liquid reserved
salt & freshly ground black pepper, to taste
1 tablespoon garlic, minced
1 small onion, minced
1 teaspoon chili powder, to taste (mild like New Mexico or ancho)
2 -3 teaspoons cumin, to taste
4 corn tortillas
1 cup mozzarella cheese (if possible use quesillo which is Mexican string cheese, or use queso fresco, goat cheese or feta)
1 cup cabbage, chopped
1/2 cup fresh cilantro, shredded (optional)

Steps:

Preheat oven to 450 degrees.
If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in last few minutes of cooking. Place mixture in blender or food processer with enough liquid to allow machine to do its work and roughly puree.
If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, to take the edge off of the garlic and onion. Then roughly puree with a little of the liquid as necessary.
Place the tortillas on pizza peel or baking sheet and evenly spread with the bean mixture and then the cheese.
Bake for 5 minutes, then sprinkle with cabbage and cilantro if using. Bake another 5 minutes until the topping is hot and tortilla is crisp on the edges. Cut into wedges if desired.

Nutrition Facts : Calories 270.5, Fat 7.8, SaturatedFat 4, Cholesterol 22.1, Sodium 199.6, Carbohydrate 36, Fiber 10, Sugar 2, Protein 16

TLAYUDA WITH BLACK BEAN PURéE

Tlayuda With Black Bean Purée image

Provided by Mark Bittman

Categories appetizer

Time 30m

Yield 4 to 8 servings

Number Of Ingredients 10

Ingredients

2 cups cooked or canned black beans, drained, liquid reserved
Salt and freshly ground black pepper, to taste
1 tablespoon minced garlic
1 small onion, minced
1 teaspoon mild chili powder, like New Mexico or ancho, or to taste
1 tablespoon cumin, or to taste
2 large (12-inch) tortillas, preferably corn
1 cup chopped quesillo (Mexican string cheese) or mozzarella; or use a crumbly cheese like queso fresco, slightly dried goat cheese or feta
Rounds of chorizo or other sausage, optional
1 cup chopped cabbage

Steps:

Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking. Drain and reserve liquid. Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly purée, leaving the mixture a bit chunky. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion. Then roughly purée.
Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it. Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage. Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges. Serve, cut into wedges, then repeat with other tortilla.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 2 grams, Carbohydrate 23 grams, Fat 6 grams, Fiber 7 grams, Protein 10 grams, SaturatedFat 3 grams, Sodium 382 milligrams, Sugar 4 grams, TransFat 0 grams

LUPITA'S TLAYUDAS

Lupita's Tlayudas image

A tlayuda is like a Mexican pizza or calzone.

Provided by Chuck Hughes

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 15

Ingredients

About 20 dried arbol chiles
1 tablespoon/15 ml olive oil
Salt
4 boneless pork chops
4 oversized flat tortillas
2 tablespoons/30 ml lard or duck fat, optional
1/2 cup/125 ml refried black beans, pureed
1 avocado, sliced
Hot sauce
1 cup/250 ml grated Oaxaca cheese
Shredded lettuce
Chopped onions
Diced tomatoes
Chopped fresh cilantro
Salsa

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Preheat the grill to medium-high heat.
For the grilled pork chops: In a food processor, reduce the chiles to a powder. In a small bowl, mix the chile powder with the olive oil and season with salt. Rub the meat with the chile oil and grill until desired doneness, about 5 minutes depending on the size of the pork chop. Keep warm.
For the tlayudas: Place 1 tortilla on a baking sheet or pizza stone and spread with 1/2 tablespoon lard if using, and then a quarter of the refried bean puree. Add a quarter of the avocado, sprinkle with hot sauce to taste and top with a quarter of the cheese. Bake until the cheese is melted, about 5 minutes. Repeat with the remaining ingredients.
Meanwhile, thinly slice the pork chops.
Garnish each tortilla with lettuce, onions, diced tomatoes, cilantro and salsa. Eat open-faced or fold in half if desired and top with the thinly sliced grilled pork chops.