Blue Corn Flour Tlayuda Recipe
mushrooms, mesclun mix, roasted cauliflower, salsa macha, queso fresco
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Ingredients
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Main Ingredients
Method
Preparing the Tlayuda
- 1
Make the Dough
In a large mixing bowl, combine the blue corn flour and water. Mix until a smooth dough forms. Knead the dough for about 5 minutes until it's pliable.
- 2
Shape the Tlayuda
Divide the dough into 4 equal portions. Roll each portion into a ball and then flatten into a thin, round disc, approximately 12 inches in diameter. Use a rolling pin or your hands to achieve the desired thickness.
- 3
Cook the Tlayuda
Preheat a large skillet or griddle over medium heat. Cook each disc for about 2-3 minutes on each side until slightly browned and cooked through. Keep them warm by covering with a kitchen towel.
Preparing the Toppings
- 4
Sauté the Mushrooms
In a separate skillet, heat a tablespoon of oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and tender. Season with salt and pepper to taste.
- 5
Roast the Cauliflower
If not already roasted, toss cauliflower florets with olive oil, salt, and pepper. Spread on a baking sheet and roast in a preheated oven at 400°F (200°C) for about 20-25 minutes until golden and tender.
Assembling the Tlayuda
- 6
Layer the Ingredients
On each cooked tlayuda, spread a layer of sautéed mushrooms, roasted cauliflower, and a handful of mesclun mix. Sprinkle crumbled queso fresco generously over the top.
- 7
Add Salsa Macha
Drizzle salsa macha over the top of the assembled tlayuda according to your spice preference.
- 8
Serve
Cut each tlayuda into quarters and serve warm. Enjoy as a delicious meal or snack!