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, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.

  • Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.

  • Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.

Directions

  • Add 2 cups of chicken broth to a large skillet.

  • Heat over a low flame.

  • Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.

  • Keep warm.

Mole 101

  • Mole, the name originating from the Nahuatl “mōlli” or “sauce”, is a centuries old dish.

  • Mole poblano, the most popular type of Mole, is an ancient recipe from Puebla, Mexico.

  • Mole is considered the national dish of Mexico, and has become a symbol of Mexico’s “mestizaje”, or mixture of indigenous and European heritage.

Directions

  • Add 2 cups of chicken broth to a large skillet.

  • Heat over a low flame.

  • Slowly add El Popular Mole Paste or Powder until desired thickness is obtained.

  • Keep warm.

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