Tlayudas with Mushrooms, Avocado, and Quelites Pesto

Name: Tlayudas with Mushrooms, Avocado, and Quelites Pesto
Yield: Makes 6 to 8 Tlayudas
Cuisine: Mexico
Ingredients: Pickled Red Onions and Jalapeños (page 259), for garnish; Pickled Red Onions and Jalapeños (page 259), for garnish; ¼ cup (60 ml) olive oil; Juice of 1 lime; 2 avocados, pitted, peeled, and cut into ¼-inch (6-mm) dice; 2 cups (520 g) refried beans (page 260), warmed; 1 teaspoon cumin seeds, toasted and ground (see page 271); 1 clove garlic, minced; 2 teaspoons red wine vinegar; 1 tablespoon honey; 1 bunch fresh cilantro, roughly chopped; Kosher salt; ½ cup (70 g) pine nuts; 1 cup (30 g) roughly chopped lamb’s-quarters; 1 cup (60 g) each thinly sliced black trumpet, king trumpet, shiitake, and cremini mushrooms; 1 cup (60 g) each thinly sliced black trumpet, king trumpet, shiitake, and cremini mushrooms; 3 cloves garlic, minced; 1 small shallot, minced; 3 tablespoons olive oil; 1 cup (70 g) roughly chopped lobster mushrooms; 1 cup (60 g) each thinly sliced black trumpet, king trumpet, shiitake, and cremini mushrooms; 1 cup (60 g) each thinly sliced black trumpet, king trumpet, shiitake, and cremini mushrooms; 3 tablespoons bacon fat, at room temperature, or olive oil; 3 tablespoons bacon fat, at room temperature, or olive oil; 1½ teaspoons kosher salt; 2 cups (480 ml) warm tap water; 2⅓ cups (275 g) masa harina, preferably Masienda brand; 1½ cups (190 g) all-purpose flour

Preparation info

Makes
6 to 8
Tlayudas

Difficulty
Easy

Appears in

Convivir

By Rogelio Garcia

Published 2024

About

Tlayuda, an iconic Oaxacan antojito, is Mexico’s answer to pizza. The thin, crisp masa disk can be loaded with any number of toppings. Here, I have used a mix of five different mushrooms and a pesto made from quelites, or lamb’s-quarters, a wild green with a mild, spinach-like flavor. A favorite of foragers, it is also occasionally sold at farm stands. If you can’t get lamb’s-quarters, spinach can be substituted.

Ingredients

Americas
Mexico
Main course
Oaxaca
Central America

Ingredients

Method