Mexican Tlayuda

I know what you may  be thinking right off the start. T-what? Tlayuda. It’s essentially Mexican street food, in particular of the pizza descent. Think of great Mexican ingredients loaded onto a cooked, large flour tortilla. This is typically street food, and good Lord is it ever good, and fun to eat. This is a popular snack food, but let me tell you, it can be turned into a meal depending on the ingredients you put onto it. Typically a single tortilla, I was super hungry and decided I would go full force and make this a ‘double tlayuda’. Think of it as an open faced pizzadilla. You can make these with all sorts of your favorite proteins, but I wanted chorizo, a classic Mexcican ingredient, and in particular on the tlayuda. The classic uses some drizzle of lard, but I’m not into that as I am getting enough from smashed black beans cooked in some oil, garlic, and onions.

Mexican Tlayuda Pizza Recipe
Mexican Tlayuda Pizza Recipe

Let’s get started.

Ingredients:

  • 2 large flour tortillas (You can use one if you prefer)
  • 15 oz can of black beans, drained, cooked, lightly mashed
  • Approximately 1 cup of Mexican chorizo, fat strained, and cooked until a bit dry
  • 1/2 yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tbsp canola oil
  • 1/4 cup of water
  • 1/2 cup of raw slaw
  • 1/4 cup of fresh cilantro, chopped
  • your favorite hot sauce or salsa
  • 1/2 jalapeno, thinly sliced
  • 8 oz bag monterray jack cheese

Start by getting a small pot on the stove on medium heat. Add in the oil, then toss in the onions, cooking a few minutes until lightly softe

Mexican Tlayuda Pizza Ingredients
Mexican Tlayuda Pizza Ingredients

ned, then add in the garlic. After about a minute, toss in the black beans and water. Cook for about 15 minutes on medium to medium-low heat. Once the beans have softened a bit, use a fork, or potato masher, and start to mash the beans. I do not go for a few refried blend on these as I like some texture from the beans. Go about 50/50 on that mash.

OK, next step. Preheat your oven to 350 degrees. Take a flour tortilla, smear some black beans on it, some cheese, and some jalapenos to your liking, (again I  used two on this one as a stack), and place it on a sheet pan and place in the preheated oven. Cook for about 2 minutes, just to cook it slightly to lightly brown.  Once the cheese is slightly melted, remove from the oven.

Stack another tortilla on top. Gently press. Add enough bean mash to lightly coat the the entire top tortilla, then a generous amount of cheese to cover the top, then more jalapenos (if ou desire). Spread the cooked chorizo all over the top tortilla, along with a generous amount of cheese, and place back into the oven. Cook until the cheese is nice and melted, the tortilla nicely browned, and then remove.

Once you remove, shower with some of the raw coleslaw, fresh cilantro, and drizzle your favorite salsa or hot sauce.

Now you can fold this, or you can slice into wedges. I’m a wedge man. Wedges are good.

Mexican Tlayuda Pizza
Mexican Tlayuda Pizza

Holy Moly. If you think about this all together, well you are going to drool. When you eat it, it makes you want to be alone and devour the whole thing so no one is looking. It’s so good, and something that should probably come off the street and onto Mexican restaurant menus. Spice, cheese, crisp, soft, veg. What’s not to love. Make it (stacked or not), and I’m sure you will love it. Enjoy!

 

 

Salsa Macha

Salsa macha may not be something you have heard of before, but trust me it is such an unusual and awesome salsa that it’s texture alone will have you wondering. Salsa macha is unlike your common red or green salsa that you may have come to know, and typically referred to as ‘macha’, the feminine version of ‘macho’, this one lives up to its name. It’s bold, unique, and strong in every way.

Salsa macha is a blend of chilies, oil, and nuts, and is just crazy out of this world. I’ve been stirring this up and drizzling over morning omelettes, and dipping warm tortillas in it. It reminds me of a red chili sauce I made a couple of years ago, but a bit different in terms of the chilies that are involved.

Salsa Macha Recipe
Salsa Macha Recipe

Let’s get started.

Ingredients:

  • 2 chile arbol peppers, stem and seeds removed
  • 4 chile morita peppers, stem and seeds removed
  • 2 chili ancho peppers, stem and seeds removed
  • 2 puya chili peppers, stem and seeds removed
  • 2 cloves of garlic, skin removed
  • 2 tbsp Mexican oregano
  • 1/2 cup of pecans
  • 1/4 cup apple cider vinegar
  • 1 cup of olive oil
  • pinch of salt

Start by heating a skillet on medium heat. Once heated, add in all of the chili peppers and garlic. Toss the chilies in the skillet for about three minutes. This helps bring out the oils. Remove from the stove, and set to the side.

Next, heat a sauce pot on medium-low heat. Add in the olive oil, and carefully add in the chilies, pecans, and garlic. Cook for about 10 minutes, then remove from the heat, and let it cool to room temperature.

During this time, add the oregano to a small bowl, and season with the salt and pour in the vinegar.

How to make salsa macha
How to make salsa macha

Once the chili oil is cooled, pour it into a blender, along with the vinegar and oregano mixture, and blend until smooth.

Pour the salsa macha into a seal proof jar, and use it up. A little goes a long way. You may think it is super spicy but it is not the case, at all. It’s more of a smokey flavor with a hint of chili. There is something about this that I question every time I use it. It’s like the Mexican version of pesto in a way when I think about it, and trust me that is not a bad thing. To store, simply place it in the refrigerator until you are ready to use it up. The ingredients sink to the bottom, and the oil comes to the top, so give it a good stir when you are ready to reuse. Hope you enjoy!

Salsa Macha
Author: 
Recipe type: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • 2 chile arbol peppers, stem and seeds removed
  • 4 chile morita peppers, stem and seeds removed
  • 2 chili ancho peppers, stem and seeds removed
  • 2 puya chili peppers, stem and seeds removed
  • 2 cloves of garlic, skin removed
  • 2 tbsp Mexican oregano
  • ½ cup of pecans
  • ¼ cup apple cider vinegar
  • 1 cup of olive oil
  • pinch of salt
Instructions
  1. Start by heating a skillet on medium heat. Once heated, add in all of the chili peppers and garlic. Toss the chilies in the skillet for about three minutes. This helps bring out the oils. Remove from the stove, and set to the side.
  2. Next, heat a sauce pot on medium-low heat. Add in the olive oil, and carefully add in the chilies, pecans, and garlic. Cook for about 10 minutes, then remove from the heat, and let it cool to room temperature.
  3. During this time, add the oregano to a small bowl, and season with the salt and pour in the vinegar.
  4. Once the chili oil is cooled, pour it into a blender, along with the vinegar and oregano mixture, and blend until smooth.
  5. Pour the salsa macha into a seal proof jar, and use it up. A little goes a long way. You may think it is super spicy but it is not the case, at all. It’s more of a smokey flavor with a hint of chili. There is something about this that I question every time I use it. It’s like the Mexican version of pesto in a way when I think about it, and trust me that is not a bad thing. To store, simply place it in the refrigerator until you are ready to use it up. The ingredients sink to the bottom, and the oil comes to the top, so give it a good stir when you are ready to reuse. Hope you enjoy!

 

Spicy Burger Relish

In my family, the grilling season never ends. I know that we can have some harsh weather in Wisconsin, however the grill is always near by, and the bag of charcoal is always stocked. With that said, whenever I take a poll with my family for what they want for dinner in the coming week, well, I should just say my boys, the answer is pretty much ‘burgers’. My daughter is not a burger loving girl, but the boys are, and at their age now, it is almost as though they eat 3 of them. No kidding. Stop it. They are eating me out of my house.  As they are the typical plain cheese, or simply a burger and bacon kind of kids, I like to jazz mine up from time to time, and that’s when I decided to come up with a new relish. A spicy burger relish.

Spicy Burger Relish

This relish not only goes great with burgers, but heck you can dip chips or veggies into it, or even layer it on your omelette in the morning. It’s good, really, really good.

Let’s get started.

Ingredients:

  • 4 whole pickled cherry bomb peppers, stems removed
  • 1/2 cup of roasted red bell peppers
  • 1 clove of garlic
  • 6 cherry tomatoes tomatoes, chopped
  • 1/2 tbsp red chili flakes
  • generous pinch of dried oregano
  • 1 tbsp honey
  • 1 tsp salt, to taste
  • generous pinch of cracked black pepper
  • 1/4 cup of olive oil

How to make spicy burger relish

Add all of these ingredients to a food processor and pulse until you have a thick salsa like consistency. Taste and season to your liking.

Cook your burgers to your desired temperature, and slather on the spicy burger relish.

Spicy burger relish

The end result is really great. It’s everything you want in a great condiment, and the heat from the cherry bomb peppers, and the roasted bell peppers really make this relish shine. It’s almost everything you love in a Sriracha sauce, but a bit better. Yes, I said that. I hope you enjoy, and keep those grills going!

Fire Roasted Habanero Salsa

I was asked some time ago what was my favorite chile pepper to use when cooking. At first I was thinking it was the jalapeno as it is more on the mild side and can be tolerated by many, however as I continued to think about it, I thought it was the serrano, or heck even the habanero. There are so many that I do love, including the smoked jalapenos, and as importantly the Thai bird chile pepper. But the habanero is one of those awesome chile peppers that is just loaded with awesome flavor, and heat for that matter. In the past I have only used the habanero in making Jamaican jerk rubs, and even a habanero hot sauce that was completely addicting (and hot). With that in mind, I decided to take that idea of using the habanero and turn it into a fire roasted habanero salsa, plus I wanted to use a handful of tomatoes from my garden. Trust me, this salsa rocks.

Fire Roasted Habanero Salsa

Let’s get started.

Ingredients:

  • 4 large tomatoes
  • 1 medium onion
  • 3 whole habanero chilies
  • 1 cup of cilantro
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1 lime, juiced
  • 1/2 cup of water

The cool thing about making this salsa is that you cook the vegetables and chilies directly on the coals. The Mexicans have been doing this forever, and it is typically referred to as cooking al carbon. The cooking method instills this awesome flavor that you typically will not get by cooking on your stove top or broiler. Trust me, try this. Folks have even been known to cook meat directly on the hot ashes as well!

Heat your coals until they are all nice and gray. Lay the onion, tomatoes, and habaneros directly onto the coals. Note that the onion will take longer to cook than that of the tomatoes and habaneros. Cook everything until they are completely black and super charred. Once fully charred place them in a bowl and let them cool to the touch.

How to make Fire Roasted Habanero Salsa

Once they are cooled, use the back of your pairing knife and remove the outer skin from each of the items. Don’t worry if you get a bit of ash or char along with the items. You can decide if you want to keep the seeds in tact on the habaneros. I kept two whole, and removed the seeds from the third.

Once the charred skin is removed, add the tomatoes, habaneros, and onion to a food processor. Toss in the garlic, cilantro, salt, and lime juice. Pulse until you have a nice consistency, then start slowly pouring in the water until you have your desired thickness. Taste and adjust with any salt.

The result is just the perfect amount of heat. It does have a kick to it, but the flavor is just out of this world. This stuff is great on just about anything. I was adding it to my omelettes in the morning, using it as a standard chip dip after work, and drizzled on chimichangas. I hope you enjoy and let me know what you think when you decide to cook al carbon!