Tlayuda With Black Bean Puree (Aka Mexican Unpizza) |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This is the genuine article, an Oaxacan specialty. Not to be called pizza. Better than the sum of its parts, the texture is key. I served with a Louisiana hot sauce, you may want to serve with salsa if you are not into things too hot. Other beans would also work well with this. As published in the NY Times. By Mark Bittman, the Minimalist. Ingredients:
2 cups cooked black beans or 2 cups canned black beans, drained, liquid reserved |
salt & freshly ground black pepper, to taste |
1 tablespoon garlic, minced |
1 small onion, minced |
1 teaspoon chili powder, to taste (mild like new mexico or ancho) |
2 -3 teaspoons cumin, to taste |
4 corn tortillas |
1 cup mozzarella cheese (if possible use quesillo which is mexican string cheese, or use queso fresco, goat cheese or feta) |
1 cup cabbage, chopped |
1/2 cup fresh cilantro, shredded (optional) |
Directions:
1. Preheat oven to 450 degrees.
2. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in last few minutes of cooking. Place mixture in blender or food processer with enough liquid to allow machine to do its work and roughly puree.
3. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, to take the edge off of the garlic and onion. Then roughly puree with a little of the liquid as necessary.
4. Place the tortillas on pizza peel or baking sheet and evenly spread with the bean mixture and then the cheese.
5. Bake for 5 minutes, then sprinkle with cabbage and cilantro if using. Bake another 5 minutes until the topping is hot and tortilla is crisp on the edges. Cut into wedges if desired.
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