Tlayudas (pronounced clah-yoo-dahs) are Mexican-style pizzas cooked over charcoal grills. Started off in a frying pan, topped with a variety of ingredients, then finished off under the grill until the cheese has melted and bubbling, they go down incredibly well.
I love the combination of pea hummus and sun-dried tomatoes. Quick and easy, but packed full of flavours. Try them soon.
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 tablespoons olive oil, plus extra to serve
1 tablespoon tahini
1 handful fresh mint, leaves picked, plus extra to serve
2 lemons
4 large corn tortillas
60g sun-dried tomatoes, roughly chopped
100g mozzarella, grated
Parmesan
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 softer consistency.
Heat the grill. Meanwhile, lay a tortilla in a large, oven proof 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, 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.
Original Recipe Thomasina Miers’ writing in The Guardian
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