Tlayudas (pronounced clah-yoo-dahs) are Mexican-style pizzas cooked over charcoal grills, and are usually eaten late at night on the streets of Oaxaca. There, the dough is made with corn, but here I make my own simple wheat tortillas or, if I’m in a rush, use ready-made ones from the shops. Toasted in a frying pan, topped with a variety of things and finished off under the grill until the cheese is melted and bubbling, they go down incredibly well.
Tlayudas with pea hummus, sun-dried tomatoes and mozzarella
We love the combination of pea hummus and sun-dried tomatoes, but you can spread the tortillas with anything you want, including dulce de leche, bananas and toasted hazelnuts.
Prep 10 min
Cook 50 min
Serves 6-8 children
200g peas, fresh or frozen
200g tinned chickpeas, drained and rinsed
1 small garlic clove, crushed with a little salt
Salt and black pepper
3 tbsp olive oil, plus extra to serve
1 tbsp tahini
1 big handful fresh mint, leaves picked, plus extra to serve
2 lemons
4 large wheat tortillas
60g sun-dried tomatoes, roughly chopped
100g mozzarella, grated
Parmesan, to serve (optional)
Lettuce, to serve
Make the hummus first. Bring a small pan of water to a boil, drop in the peas and cook for three minutes, until just tender. Drain and run under cold water for 10-20 seconds, to cool.
Tip the peas into a food processor, add the chickpeas, garlic, a teaspoon of salt, olive oil, tahini, mint, the juice of one lemon and a tablespoon of water, and season generously. Blitz until nice and smooth, then check the seasoning, adding lemon if it needs more acidity or a little water for a more spoonable consistency.
Heat the grill. Meanwhile, lay a tortilla in a large, ovenproof frying pan and turn the heat to medium-low so it warms through gently. Spread a quarter of the hummus all over the surface of the tortilla, then scatter over some sun-dried tomatoes and a quarter of the mozzarella on top.
Pop the pan under the hot grill and cook until the cheese has melted, but take care that you do not burn the tortilla.
Remove from the grill, scatter over a few mint leaves and parmesan (if using), drizzle with a little oil and cut into slices, much like a pizza. Serve with lemon wedges and a bowl of crisp lettuce while you repeat with the rest of the tortillas and toppings.
And for the rest of the week …
You will have a handful of chickpeas left over: toast them in a separate frying pan with a teaspoon of sweet smoked paprika for a fun extra topping. And, for a proper Mexican finish, try topping the finished tlayudas with some chargrilled spring onions.
