Calzadilla Recipe

Make dough

In a medium bowl combine 2 cups all-purpose flour, 1/2 teaspoon baking powder and 1 teaspoon salt. Whisk together to distribute.

Add liquids and knead

Make a well in the center, add 2 tablespoons olive oil and 3 tablespoons warm water. Stir with a fork until a shaggy dough forms, then knead on a lightly floured surface for 5–7 minutes until smooth and elastic. If dough is sticky, sprinkle up to 1–2 tablespoons more flour. If too dry, add water 1 teaspoon at a time.

Rest dough

Shape dough into a ball, place in a lightly oiled bowl, cover with a damp towel or plastic wrap and let rest at room temperature for 20–30 minutes. This makes the dough easier to roll and yields more tender tortillas.

Divide and roll

Divide the rested dough into 6 equal pieces (about 2 tablespoons each). Roll each into a tight ball, then flatten and roll with a rolling pin to 6–7 inch rounds about 1/8 inch thick. Dust with flour as needed to prevent sticking.

Cook tortillas

Heat a cast-iron skillet or nonstick pan over medium-high heat until very hot. Cook each tortilla 30–45 seconds per side, until spotted with golden brown marks and puffed in places. Transfer to a clean towel and cover to keep warm. These will be used as the shell for the calzadillas.

Cook meats

Heat a tablespoon of vegetable oil in a skillet over medium-high heat. Add 1 cup ground beef and 1/2 cup crumbled chorizo. Break up meat with a spatula and cook 6–8 minutes until browned and cooked through. Drain excess fat, leaving about 1 teaspoon for flavor.

Sauté aromatics and peppers

Add 1/2 cup finely chopped white onion and 2 teaspoons minced garlic to the skillet. Sauté 2–3 minutes until onion is translucent. Add 1/2 cup diced poblano or bell pepper and continue to cook 2–3 minutes until softened.

Add tomato and spices

Stir in 1/2 cup diced tomato, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Cook 2–3 minutes until tomatoes begin to break down and flavors meld.

Finish filling

If using, add 1/2 cup cooked black beans and heat through. Remove from heat and stir in 2 tablespoons chopped fresh cilantro and 1 tablespoon lime juice. Taste and adjust seasoning. Allow filling to cool slightly before assembling so cheese melts evenly without making the dough soggy.

Assemble calzadillas

Place a warm tortilla on a work surface. Sprinkle about 2 tablespoons shredded Oaxaca or mozzarella cheese over half the tortilla, top with about 1/4 cup of the meat-and-vegetable filling, then another tablespoon of cheese. Fold the tortilla over to create a half-moon (press edges gently to seal). Repeat with remaining tortillas and filling.

Fry until golden

Pour vegetable oil into a wide skillet to a depth of about 1/8–1/4 inch and heat over medium heat until shimmering but not smoking (about 350°F equivalent). Add calzadillas seam-side down and fry 1.5–2 minutes per side, pressing gently with a spatula, until crisp and deep golden-brown and cheese is melted inside. Work in batches so pan isn't overcrowded.

Drain

Transfer cooked calzadillas to a plate lined with paper towels to drain excess oil for 1–2 minutes.

Garnish and serve

Sprinkle with 2 tablespoons crumbled cotija or queso fresco if using. Serve warm with 1/2 cup sour cream or crema and 1/2 cup salsa roja or pico de gallo on the side for dipping.