[Vegan] Tlayudas. Traditional Oaxacan street food, tlayudas are like a Mexican style pizza, made with a crispy tortilla, silky refried beans, optional meat and cheese, delicious cabbage slaw, avocado and cilantro. This lightened-up version is vegan adaptable and loaded with healthy veggies! It's time to start living the life you've imagined. ~Henry James~ I'm so excited to share this.
Heat a small skillet over low heat. Place in a mini food processor. Heat a large cast-iron pan or grill pan over medium-high heat. You can have [Vegan] Tlayudas using 34 ingredients and 8 steps. Here is how you achieve it.
Ingredients of [Vegan] Tlayudas
- Prepare of For the carrot salsa:.
- You need 2 tablespoons of grapeseed oil.
- You need 1 cup of shredded carrots.
- It’s 1/2 of small yellow onion, finely diced.
- It’s 1/2 of serrano chile — stemmed, seeded and minced.
- Prepare 1/2 tablespoon of tomato paste.
- You need 1/2 teaspoon of ground cumin.
- Prepare 1/2 teaspoon of ground coriander.
- It’s 1/4 teaspoon of ground fenugreek.
- Prepare 1/8 teaspoon of ground cinnamon.
- You need 1/8 teaspoon of smoked paprika.
- You need 2 of garlic cloves, finely grated.
- You need 1/4 cup of lime juice.
- It’s 1/4 cup of water.
- It’s 1/2 c of finely chopped cilantro.
- Prepare of Kosher salt and freshly ground white pepper.
- Prepare of For the toasted seed mix:.
- You need 2 teaspoons of white sesame seeds, toasted.
- Prepare 2 teaspoons of pumpkin seeds, toasted.
- It’s 2 teaspoons of sunflower seeds, toasted.
- Prepare 1 teaspoon of hemp seeds.
- It’s 1/2 teaspoon of nigella seeds.
- You need of For the herb salad:.
- Prepare 1 tablespoon of chopped cilantro.
- It’s 1 tablespoon of chopped parsley.
- It’s 1 tablespoon of chopped dill.
- It’s 1 tablespoon of chopped mint.
- You need of For the tlayudas:.
- It’s 2 (10 inch) of flour tortillas.
- You need 1 tablespoon of grapeseed oil.
- It’s 4 ounces of vegan burrata or mozzarella.
- Prepare of Carrot salsa.
- It’s of Toasted seed mix.
- You need of Herb salad.
Brush both sides of each tortilla with the grapeseed oil. Transfer to a sheet pan and repeat with the other tortilla. For centuries throughout India, it has been thought of as comfort food, for its gentle cleansing and detoxing properties, which over time bring wellness to the body. Clayudas are a Oaxacan dish similar to pizza.
[Vegan] Tlayudas instructions
- Make the carrot salsa: In a small saucepan, heat the grapeseed oil over medium-high heat. Add the carrots, onion and chile, and cook, stirring often, until they begin to brown, 3 to 4 minutes. Reduce the heat to medium low and add the tomato paste, cumin, coriander, fenugreek, cinnamon, paprika and garlic..
- Cook, stirring often, until caramelized, 5 to 7 minutes. Deglaze the pan with the lime juice and water, and cook until thickened, 1 minute, then remove from the heat. Stir in the cilantro and season with salt and white pepper. Let cool..
- Make the toasted seed mix: In a small bowl, combine all the seed mix ingredients and toss to incorporate. Set aside..
- Make the herb salad: In a small bowl, combine all the herb salad ingredients and toss to incorporate. Set aside..
- Make the tlayudas: Preheat the oven to 450° F. Heat a large cast-iron pan or grill pan over medium-high heat. Brush both sides of each tortilla with the grapeseed oil. Working with 1 tortilla at a time, grill, flipping once, until a little charred and firm, 1 to 2 minutes per side. Transfer to a sheet pan and repeat with the other tortilla..
- With both tortillas side by side on the sheet pan, divide the carrot salsa between the two, spreading to cover all but an outer 1/2-inch rim. Bake until the tortilla is firm and the edges are golden, 6 to 7 minutes..
- Remove the tortillas from the oven, tear up the vegan burrata into small pieces and divide it between the 2 tortillas. Return to the oven and bake until melted, 2 to 3 minutes more..
- Transfer both tlayudas to a cutting board and top each with the seed mix and herb salad. Slice into wedges and serve..
Tortillas are slathered with a spicy black bean purée, baked, then sprinkled with various toppings. This is the genuine article, an Oaxacan specialty. Better than the sum of its parts, the texture is key. I served with a Louisiana hot sauce, you may want to serve with salsa if you are not into things too hot. Other beans would also work well with this.