Clayuda (Tortilla with Black Bean Purée)

Clayuda is a delicious Mexican specialty from the region of Oaxaca. It combines elements of pizza, quesadilla, and open-face tacos or burritos. With a base of black bean purée and a variety of toppings, this dish is bursting with flavor. It’s perfect for a quick and satisfying meal, and you can customize it to your liking. Experience the fusion of textures and tastes as you bite into this delightful creation.

MAKES: 4 to 8 servings

TIME: 30 minutes

INGREDIENTS:

• 2 cups cooked or canned black beans, drained (reserve liquid)
• Salt and freshly ground black pepper
• 1 tablespoon minced garlic
• 1 small onion, chopped
• 1 teaspoon ground or crumbled mild dried chiles (such as New Mexico or ancho), or to taste
• 1 tablespoon ground cumin, or to taste
• Two 12-inch tortillas, preferably corn
• 1 cup chopped quesillo (Mexican string cheese) or mozzarella, or crumbly cheese like queso fresco, slightly dried goat cheese, or feta
• 4 ounces Spanish chorizo or other smoked or cooked sausage or pork (optional)
• 1 cup chopped green cabbage

INSTRUCTIONS:

1. Preheat the oven to 450°F (230°C). In a small pot, heat the black beans with a small amount of their liquid. Add salt, pepper, minced garlic, chopped onion, dried chiles, and ground cumin. Stir and cook for about 5 minutes, just enough to soften the garlic and onion flavors.
2. Drain the beans, reserving the liquid. Place the bean mixture in a blender or food processor. Add enough reserved bean liquid to allow the machine to blend the beans into a rough purée, leaving some texture.
3. Place one tortilla on a pizza peel or baking sheet. Spread half of the bean mixture evenly over the tortilla. Top with half of the cheese and half of the optional meat (if using).
4. Bake the tortilla in the preheated oven for approximately 5 minutes. If using a pizza stone, place the tortilla directly on it. After 5 minutes, sprinkle half of the chopped cabbage over the top. Continue baking for another 5 minutes or until the topping is hot, and the edges of the tortilla turn crisp.
5. Remove the tortilla from the oven and cut it into wedges. Repeat the same process with the remaining tortilla.

VARIATIONS:

• Vegetarian Clayuda: Skip the meat topping and finish with a sprinkling of chopped cilantro and onion, along with a squeeze of lime juice for added freshness.
• Meat Lover’s Clayuda: Instead of chorizo or sausage, use cooked and seasoned shredded pork, beef, or chicken as a topping.
• Custom Toppings: Feel free to add additional toppings to your Clayuda, such as sliced avocado, diced tomatoes, pickled jalapeños, or any other ingredients you enjoy.

USES:

• Serve Clayuda as a main course for lunch or dinner.
• Cut into smaller pieces for appetizers or party snacks.
• Enjoy leftovers as a tasty and satisfying meal the next day.

Clayuda is a culinary delight that brings together the best of Mexican flavors and textures. The combination of black bean purée, cheese, and optional meat creates a harmonious blend of tastes that will tantalize your taste buds. Whether you enjoy it as a main course or as an appetizer, the crispy tortilla and flavorful toppings make Clayuda a versatile and satisfying dish. Prepare this unique Mexican specialty, share it with loved ones, and savor the deliciousness of Clayuda.