Tlayuda With Black Bean Purée Food

TLAYUDA WITH BLACK BEAN PURéE

Steps:

• Preheat oven to 450 degrees. If using dried beans, add salt, pepper, garlic, onion, chili powder and cumin in the last few minutes of cooking. Drain and reserve liquid. Carefully place mixture in a blender or food processor with enough bean liquid to allow machine to do its work and roughly purée, leaving the mixture a bit chunky. If using canned beans, add seasonings and warm mixture gently in a saucepan, stirring, just to take the edge off the garlic and onion. Then roughly purée.
• Place 1 tortilla on pizza peel or baking sheet and spread half the bean mixture on it; top with half the cheese and half the meat, if using it. Bake (on pizza stone, if using) for about 5 minutes, then sprinkle with half the cabbage. Bake another 5 minutes or so, until topping is hot and tortilla crisp on edges. Serve, cut into wedges, then repeat with other tortilla.

LUPITA'S TLAYUDAS

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Preheat the grill to medium-high heat.
• For the grilled pork chops: In a food processor, reduce the chiles to a powder. In a small bowl, mix the chile powder with the olive oil and season with salt. Rub the meat with the chile oil and grill until desired doneness, about 5 minutes depending on the size of the pork chop. Keep warm.
• For the tlayudas: Place 1 tortilla on a baking sheet or pizza stone and spread with 1/2 tablespoon lard if using, and then a quarter of the refried bean puree. Add a quarter of the avocado, sprinkle with hot sauce to taste and top with a quarter of the cheese. Bake until the cheese is melted, about 5 minutes. Repeat with the remaining ingredients.
• Meanwhile, thinly slice the pork chops.
• Garnish each tortilla with lettuce, onions, diced tomatoes, cilantro and salsa. Eat open-faced or fold in half if desired and top with the thinly sliced grilled pork chops.

MOROCCAN SPICY BEAN PUREE

Steps:

• Sort, rinse, soak and cook the beans overnight.
• In the morning strain off the water.
• Put the beans in a pot along with water and cook for 45 minutes.
• Drain off water and save back 1 cup of bean stock.
• In medium-size pot, heat the oil over medium heat.
• When hot, add onions and garlic and saute until the onions are translucent.
• Add the paprika, red pepper and cumin.
• Saute 2-3 minutes.
• Stir in the beans, stock, lemon juice, salt and pepper and mix thoroughly.
• Pour the mixture into a blender or food processor and puree until smooth.
• Taste and adjust the seasonings if necessary.

TLAYUDA WITH BLACK BEAN PUREE (AKA MEXICAN UNPIZZA)

Steps:

• Preheat oven to 450 degrees.
• 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.
• 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.
• Place the tortillas on pizza peel or baking sheet and evenly spread with the bean mixture and then the cheese.
• 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.