Tlayuda Española

The Tlayuda Española is a unique fusion dish that combines elements of Spanish cuisine with the traditional Oaxacan tlayuda. Originating from the vibrant culinary landscape of Oaxaca, the tlayuda is a beloved Mexican street food that has expanded its influence across the globe. Meanwhile, Spanish cuisine is renowned for its diverse flavors and rich cultural history. The merging of these two culinary traditions results in a flavorful, satisfying dish that is both familiar and novel to the palate.

History

The journey of the Tlayuda Española begins with the traditional tlayuda, which is a large, thin, crunchy tortilla typically topped with a variety of ingredients such as refried beans, Oaxaca cheese, meats, avocado, and salsa. This dish is often referred to as the Oaxacan pizza due to its resemblance in shape and serving style. On the Spanish side, open-faced dishes like tapas and paellas have greatly influenced global food culture, introducing flavors such as olive oil, chorizo, and an array of spices. The fusion of these two cuisines in Tlayuda Española is representative of a globalized kitchen where traditional flavors meet new innovations.

Ingredients

For the dough and base:

• Corn flour
• Water
• Salt

For the toppings:

• Black beans
• Olive oil
• Chorizo
• Manchego cheese
• Red onion, sliced
• Tomato, diced
• Avocado, sliced
• Cilantro, chopped
• Lime

Preparation

Dough Preparation

To start creating your Tlayuda Española, begin by preparing the corn flour dough. Mix the corn flour, a pinch of salt, and enough water to form a soft, pliable dough. Allow it to rest for about 20 minutes. During this time, you can focus on preparing the toppings.

Preparation of Toppings

Beans

Cook the black beans in a pot with a dash of salt. Once soft, blend them into a smooth paste and set aside.

Chorizo

In a skillet, heat a small amount of olive oil and fry the chorizo until it is crisp and fully cooked. Drain any excess oil and set aside.

Assembling the Tlayuda

With the dough rested, divide it into smaller portions and roll them out into large, thin circles. Cook these on a hot griddle until they become crisp and slightly charred. This forms the base of your Tlayuda Española. Spread the black bean paste evenly over the cooked base. Layer slices of chorizo over the paste, followed by a generous sprinkling of Manchego cheese to give it a distinct Spanish flair. Top it with slices of red onion, tomato, and avocado. Sprinkle freshly chopped cilantro over the top.

Cooking Process

Preheat your oven to 200°C (392°F). Place your assembled tlayuda on a baking tray, drizzle a bit of olive oil over the top, and bake for approximately 10-15 minutes or until the cheese is melted and bubbly. Use a cooking timer to ensure perfect timing.

How to Enjoy

Once baked, remove the Tlayuda Española from the oven and allow it to cool slightly before garnishing with a squeeze of fresh lime juice. This tangy addition enhances the rich flavors. Serve in slices, akin to a pizza, to let the vibrant colors and inviting aromas entice your senses. This dish is perfect to be enjoyed with friends and family, as its fusion nature will spark culinary curiosity and delight at the dining table.

Pair your creation with a refreshing glass of Spanish wine or a Mexican beer to complete the cross-cultural experience. Allow the heartiness of the Tlayuda Española to transport you to the bustling streets of Oaxaca and vibrant Spanish marketplaces, making for an unforgettable culinary journey.