Tlayudas! [street food Friday]
Serves: Serves 2
  • 2 large (9inch/23cmish) corn tortillas (or whatever flatbreads you got)
  • 1 chorizo sausage, sliced into small pieces
For the beans:
  • 1 tbsp olive oil (or lard if you're into that)
  • ½ small red onion, diced
  • 1 clove garlic
  • ½ tsp ground cumin
  • 1 tsp oregano
  • 14oz (440ml) can black beans
  • salt, to taste
To serve:
  • sliced cabbage
  • cherry tomatoes
  • avocado
  • sour cream
  • hot sauce
  • coriander (cilantro)
  • red onion
  • queso fresco (or feta cheese)
  1. First, make the beans. Heat the oil in a medium sized saucepan and add the onion and garlic, sauteeing for a few minutes, or until softened and translucent. Add in the cumin and oregano, and toast for a few seconds, before adding in the beans and their liquid. Bring to the boil, then cook for about 5 minutes, or until reduced and heated through. Add a pinch of salt, then mash with the back of the spoon to your desired consistency.
  2. To prepare the tlayudas, have the tortillas ready and heat a frying pan that will comfortably fit one inside. Add the chorizo, turn on the heat and cook slowly, until the fat has rendered and the chorizo is crispy.
  3. Remove the chorizo, and reserve the fat. Brush a small amount onto one side of a tortilla, and place it, fat-side down, into the frying pan. Top with half the bean mixture and spread it evenly around.
  4. Cook until the tortilla bottom is crispy, then repeat with the second tortilla.
  5. Serve the tlayudas, topped the crispy chorizo, cabbage, cherry toms, avocade, sour cream, hot sauce, coriander (cilantro), red onion, queso fresco, or whatever else you want!
Recipe by The Sugar Hit at