Homemade chorizo on a large corn tostada topped with refried beans (Tlayuda con chorizo rojo) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 266) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Avocado cream with serrano and jalapeños (Salsa de aguacate); Pickled jalapeños with carrots (Chiles jalapeños en escabeche)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute this book's "Crispy corn flatbread (Tostadas de maíz): Baked tostadas" or commercial tostadas for commercial tlayudas; and this book's "Porky refried beans (Frijoles refritos)" for commercial refried beans.

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