Crispy Chorizo and
Mole Tlayuda

Main Meals

A Recipe by El Popular

This Recipe Can’t Be ‘Topped’! Our Crispy Chorizo and Mole Tlayuda is like a Mexican pizza, but with a corn tortilla for the crust instead of regular dough and instead of tomato sauce, refried beans or Mole is used. Just like with a pizza, you can put anything you want on it – cheese, avocado, and more! In this recipe, we made sure to use our famous El Popular Mole sauce to put a rich and savory touch on this Oaxacan classic.

Let’s Get Started

  • Prep Time: 10 mins

  • Cook Time: 30 mins

  • Makes: 2 servings

Ingredients

  • 1 jar El Popular Mole Paste 8 oz. or Powder 4 oz

  • 1 package (12 oz.) El Popular Chorizo, any flavor we offer

  • 2-4 cups chicken broth

  • 4 (6-in) corn tortillas

  • 2 tbsp olive oil

  • 1 ½ cups vegetable broth

  • ½ cup oaxaca cheese, shredded

  • 2 avocados, sliced

  • 2 tomatoes, sliced

Directions

  • Heat oven to 450° F.

  • Arrange tortillas on large rimmed baking sheet. Drizzle with oil.

  • Bake 12-18 min, or until crisp.

  • While tortillas are baking, prepare Chorizo and Mole sauce.

  • To prepare the Mole sauce, see the “Mole 101” box below.

  • To prepare Chorizo, remove casing from Chorizo links and place in a medium skillet. Break up meat with spatula, and cook for 4-5 min until brown.

  • Spread 2 tbsp prepared Mole sauce over the baked tortillas.

  • Sprinkle cooked Chorizo evenly over the Mole covered tortillas.

  • Top with avocados, crema, tomatoes, and more!

Mole 101

Mole, whose name comes from the Nahuatl word “mōlli” meaning sauce, is a centuries-old dish full of history and flavor. Mole poblano, the most famous type, originates from Puebla, Mexico, and has become a symbol of Mexico’s “mestizaje,” blending indigenous and European culinary traditions. With El Popular Mole Paste or Powder, you can enjoy this rich, complex sauce anytime, perfect over chicken, vegetables, or rice.

  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Makes: 2-3 servings

Ingredients

  • ½ jar El Popular Mole Paste (8.5 oz) or Mole Powder (4.5 oz)
  • 1–2 cups chicken broth

Directions

  • In a large skillet or saucepan over low heat, combine El Popular Mole paste or powder with chicken broth.
  • Stir slowly, adding more broth as needed to reach your desired thickness.
  • Sautee for 3–5 minutes, stirring occasionally, until smooth and heated thoroughly.
  • Serve hot over chicken, beef, rice, or vegetables.

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