Oaxacan Tlayuda with Mushroom Chorizo

Ingredients

• 1 lb mixed mushrooms, finely chopped
• 4 large flour or corn tortillas
• 1 can black beans, drained
• 6 oz Oaxaca cheese or mozzarella, torn
• 4 tbsp neutral oil, divided
• 2 dried guajillo chilies, stemmed and seeded
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 1/2 tsp smoked paprika and 1 tsp ground cumin
• 2 tbsp cider vinegar
• 2 cups shredded lettuce or cabbage
• 1 avocado, sliced
• 2 limes, cut into wedges
• Salt and black pepper

Steps

1. Toast the guajillos in a dry skillet for 30 seconds per side, until fragrant and pliable, then soak in hot water for 15 minutes and blend into a paste with a splash of the soaking liquid.
2. Heat 2 tablespoons of the oil in a wide skillet over medium-high heat and add the chopped mushrooms. Leave them undisturbed for 3 minutes, then cook, stirring, for 8 minutes more.
3. Keep going until the mushrooms are deeply browned and the pan is completely dry. Chopped mushrooms hold a lot of water, and wet ones will never take on the chewy, crumbly texture chorizo needs.
4. Add half the onion and cook for 4 minutes, then the garlic, paprika, cumin, and chile paste, and fry for 3 minutes until dark and fragrant. Add the vinegar, season, and set aside.
5. Heat 1 tablespoon of the oil in a pan, cook the remaining onion for 5 minutes, then add the beans and 1/3 cup water and mash into a thick, spreadable paste.
6. Heat the oven to 425F (220C). Brush the tortillas with the remaining oil and bake on a sheet pan for 5 to 6 minutes, until they begin to stiffen.
7. Spread the bean paste over each, top with the mushroom chorizo and the cheese, and bake for 8 to 10 minutes more, until the edges are rigid and snap when tapped and the cheese has melted.
8. Top with the lettuce and avocado just before serving, so the base stays crisp, and serve with lime wedges.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.