Chapulín Tlayuda

Background and History

The Tlayuda is a traditional Oaxacan dish deeply embedded in Mexican culture and cuisine. Often referred to as Mexican pizza due to its shape and style, the Tlayuda is an intrinsic part of Oaxacan street food. The dish finds its roots in pre-Hispanic times, where the Mixtec and Zapotec communities of Oaxaca crafted these delicious meals using native ingredients. The name 'Tlayuda' comes from the Nahuatl word 'tlao-li', meaning "corn" or "maize". Traditionally served as street food, the Tlayuda is a large, thin, crunchy tortilla topped with a variety of ingredients. One of the most intriguing and authentic versions of Tlayuda involves chapulines, or grasshoppers. Chapulines have been a part of the Mexican diet for centuries, cherished for their unique flavor and nutritional benefits. Sustainable and protein-rich, chapulines reflect the resourceful and innovative use of local ingredients by Oaxaca's ancient civilizations. Together, the Tlayuda and chapulines represent the vibrancy and resilience of Mexico's culinary heritage, creating a dish that’s not just delicious but steeped in tradition.”

Ingredients

• Tlayuda tortilla - 1 large
• Black beans - 1 cup, cooked and mashed
• Chapulines (grasshoppers) - 1/2 cup, toasted
• Oaxaca cheese - 1/2 cup, shredded
• Avocado - 1, sliced
• Tomato - 1, sliced
• Cabbage - 1/4 cup, shredded
• Chorizo - 1/4 cup, crumbled and cooked
• Salsa - 1/4 cup
• Lard or olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste

Preparation

1. Preparing the Chapulines

Chapulines are traditionally toasted to enhance their flavor and provide a delightful crunch. To toast the chapulines, preheat a pan over medium heat. Once the pan is hot, add the chapulines and toast them lightly, ensuring they don’t burn. Stir frequently and cook them for about 5-7 minutes. You will notice their color deepens and they become crisp.

2. Preparing the Tlayuda Base

Heat a large skillet or comal over medium-high heat. Add a little lard to the surface and allow it to melt. Once the lard is hot, place the tlayuda tortilla onto the skillet, cooking it until it becomes slightly crispy but not too hard, flipping as needed. This should take about 2-3 minutes per side.

3. Preparing the Toppings

While the tortilla is crisping, heat the black beans in a small saucepan. Add a pinch of salt and a touch of oil if desired for additional flavor. Warm through and then mash them to a spreadable consistency. Meanwhile, prepare your other ingredients. Slice the avocado and tomato, shred the cabbage, and cook the chorizo.

4. Assembling the Tlayuda

Now with all components prepared, begin assembling your Tlayuda. Spread a generous layer of black beans onto the crispy tlayuda tortilla as the base. Evenly sprinkle the toasted chapulines over the beans. Top with shredded Oaxaca cheese, followed by the cooked chorizo. Arrange the slices of avocado and tomato, and sprinkle with the shredded cabbage for a fresh, crunchy component. Drizzle some salsa over the top. Season with salt and pepper to taste.

5. Cooking the Tlayuda

Once assembled, return the Tlayuda to the hot skillet or comal to heat thoroughly and melt the cheese. This process should take about 4-5 minutes. Be careful to monitor the heat and avoid burning the tlayuda tortilla.

Enjoying Your Tlayuda

Once cooked, remove the Tlayuda from the heat and transfer it to a cutting board. Slice it into quarters or eighths, similar to a pizza, for easy serving. Serve immediately while the flavors are vibrant and the textures fresh. Pair your Chapulín Tlayuda with a refreshing beverage such as a traditional Mexican agua fresca or a cold cerveza for an authentic culinary experience.