Recipe: Tlayuda con Pollo

Today we had comida at El Descanso in Teotitlan del Valle. They make a great Tlayuda (sometimes spelled Clyuda), which is an extra large crispy flour tortilla smothered with great stuff and resembling the thin-crusted pizzas one gets in restaurants in Rome. You eat it open face, cutting it with a knife and fork or tearing off pieces and folding it over just like pizza. It makes a delicious and fast meal. We ordered these and aguas frescas de pepino (cucumber) — a cool beverage of cucumber juice mixed with water, lime juice and sugar. Muy delicioso!

Grilled and seasoned beef on tlayuda

Above, in the foreground, tlayuda con tesajo (seasoned and grilled beef, sliced thin) and in the background, tlayuda con pollo.  The drinks are Agua Fresca Limon (left) and Agua Fresca Pepino (right)

Tlayuda For One:

1- 12″ flour tortilla toasted in the oven or on a stove top griddle

1/2 tomato, sliced thin

1/2 cup Queso Oaxaqueno (Oaxaca string cheese)

1/4 cup black beans, pulverized into a paste

1/4 cup diced onions, sauteed

1/2 avocado, sliced

1/4- 1/2 cup chicken pieces

Red or Green Salsa to taste

Spread the tortilla completely with the black bean paste. Evenly distribute the cheese over the top, then do the same with the chicken pieces, onions, tomato and avocado. Drizzle with salsa. Heat under broiler for 5 minutes or until cheese melts and chicken is lightly browned. One tlayuda will serve one person. Optional additional ingredients: diced peppers, diced pineapple; substitute pork or beef for the chicken.

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