Mexican Chorizo Pizza (Tlayuda)

  1. For the chorizo and bean topping: In a large heavy saute pan, heat 2 tablespoons oil on medium-high heat.
  2. Add the chorizo and cook until crisp, about 6 minutes.
  3. Remove from the heat and reserve.
  4. In a large heavy saute pan, heat the remaining 2 tablespoons oil on medium-high heat.
  5. Add the beans and cook until warm, about 5 minutes.
  6. Remove from the heat and reserve.
  7. For the tortillas: Combine the corn masa, 1 1/4 cups water and salt in a large mixing bowl.
  8. Mix thoroughly by hand to form a soft dough, about 2 minutes.
  9. If the dough feels dry, add more water (one tablespoon at a time).
  10. Preheat a 12-inch cast-iron skillet.
  11. Place a piece of parchment paper on a flat surface.
  12. Put half of the dough onto the parchment paper and place another piece of parchment paper on top.
  13. Using a rolling pin, roll out the dough until it is 1/4-inch thick and 10 inches in diameter.
  14. Drizzle the oil into the hot skillet and place the rolled out masa dough into the skillet to cook for about 2 minutes.
  15. Turn over to cook on the other side.
  16. To assemble the pizza: Spread 1/2 cup of the warm refried beans onto the cooked side of dough.
  17. Add 1/4 cup Oaxaca cheese and 1/2 cup cooked chorizo.
  18. Continue to cook for until the cheese is melted, another 2 to 3 minutes.
  19. Remove the pizza from the pan onto a round serving platter.
  20. Top with the iceberg lettuce.
  21. Season with salt and pepper.
  22. Then sprinkle with crumbled queso fresco and a drizzle of Mexican crema.
  23. Cut into 4-inch squares and serve immediately.
  24. Repeat with the remaining half of dough and toppings.

vegetable oil, pork chorizo, black beans, salt, vegetable oil, oaxaca cheese, kosher salt, queso fresco, crema

Taken from www.foodnetwork.com/recipes/marcela-valladolid/mexican-chorizo-pizza-tlayuda-recipe.html (may not work)

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