Tlayuda Ancestral

Background and History

The Tlayuda is a traditional Oaxacan dish that has been enjoyed for generations. Often referred to as the Mexican pizza, this iconic cuisine is an embodiment of the rich culinary history of the region. The roots of the Tlayuda trace back to indigenous Zapotec and Mixtec cultures, where maize was a staple ingredient used in many dishes. Historically, Tlayuda was a farmer's meal, providing strength and nutrition for long days in the fields.

Initially, Tlayudas were prepared using ingredients that were readily available to rural communities, making the dish a testament to their resourcefulness and adaptability. The Tlayuda is characterized by its large, thin, and crispy base, similar to a tortilla, but larger and sturdier to hold generous toppings.

Ingredients

• Corn Tortilla (1 large, traditional Oaxacan style)
• Refried Beans (1 cup)
• Quesillo (Oaxacan cheese, 1 cup shredded)
• Chorizo (1/2 cup, cooked and crumbled)
• Cabbage (1 cup, thinly sliced)
• Tomatoes (1, sliced)
• Avocado (1, sliced)
• Salsa Vegetariana (1/2 cup)
• Cilantro (1/4 cup, chopped)
• Lime (1, cut into wedges)
• Salt (to taste)
• Pepper (to taste)
• Olive Oil (1 tablespoon)

Preparation

Step 1: Prepare the Ingredients

Begin by prepping all your ingredients. Shred the quesillo, crumble the chorizo, slice the cabbage, tomatoes, and avocado, and chop the cilantro. Ensure the refried beans are heated and ready for spreading.

Step 2: Assemble the Tlayuda

Lay the large corn tortilla flat on a clean surface. Spread the refried beans evenly across the surface as a base. This not only adds flavor but helps the toppings adhere to the tortilla.

Step 3: Add Cheese and Other Toppings

Sprinkle the shredded quesillo generously over the beans, followed by a layer of the cooked chorizo. Arrange the sliced tomatoes and avocado over the quesillo, ensuring an even distribution of flavors.

Step 4: Heat and Crisp

Preheat your cooking surface over medium heat. Drizzle a tablespoon of olive oil onto the surface and place the assembled Tlayuda. Allow it to heat until the tortilla becomes crispy and the quesillo is melted, approximately 5-7 minutes. Flip carefully if necessary to achieve an even crispness.

Cooking Process

The cooking time is critical. Be sure not to leave the Tlayuda unattended to prevent over-crisping. Monitoring your cooking timer can help ensure perfect results.

Garnishing and Final Touches

Once crispy, remove the Tlayuda from the heat. Top with thinly sliced cabbage for a refreshing crunch. Add a few dollops of salsa vegetariana for heat and flavor. Sprinkle chopped cilantro for a burst of freshness and season with salt and pepper to taste.

How to Enjoy Tlayuda Ancestral

Cut the Tlayuda into quarters or slices for easy serving. Squeeze fresh lime over the top for acidity that complements the rich toppings. Tlayuda is best enjoyed with family and friends, accompanied by a cold drink, ideally a traditional Mexican beverage like horchata or agua fresca. Savoring the dish in a communal setting captures the true essence of Oaxacan culture.