Tlayudas – Mexican Open Pizza and Homemade Guacamole

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Homemade guacamole packs a punch well above the bought stuff.  I know this my trade mark line (yawn yawn!), but it really is a breeze to make and is so tasty you’ll be wishing you had bought more avocados. As well as being a moreish dip – I kid you not, if I leave the room with a bowl of guacamole and tortilla chips, when I return the contents of the bowl will be clean – it’s also the perfect filler for the Mexican pizza Tlayudas, pronounced something along the lines of (clae-yoo-das).

These pizzas can be made with Middle Eastern flat breads/pittas a supply of which I always have in my freezer. It’s simply a case of piling on all the ingredients, with the flat breads sitting directly on a frying pan and then folding them over slightly to give the appearance of an thick taco. You can fill the flat breads with whatever takes your fancy, however I find that guacamole; shredded, poached chicken; mozzarella; pecorino; spiced sun blushed tomatoes; spinach; tarragon and rocket really hits the spot.

Be warned eating this is not a tidy pastime. However, you can get seriously involved and at one with your food.

Let me know if you give them a whirl and leave a comment below.

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Homemade Guacamole

adapted from Thomasina Miers’s book Mexican Food Made Simple

Serves 4

1/2 a red onion, finely chopped

2 serrano green chillies (1 if you prefer it less spicy), finely chopped

3 large ripe avocados, stoned and skin removed

1-2 limes, juice

pinch of rock salt

handful  of freshly coriander, chopped

black pepper

1. After finely chopping the red onion and chillies (I tend to leave the seeds in to give it that extra kick) place them in a bowl and  mash them together a little before adding the avocado. If you don’t have a pestle and mortar I find a good sized bowl and an end of a rolling pin work really well.

2. Add the juice of one lime and stir well into the guacamole, along with the salt, pepper and the chopped coriander.

3. Taste and add the juice of a further lime if needed – down to personal choice. I love it limey so tend to add two.

4. Give a good stir and spoon into a serving bowl/dish.  Place in the fridge whilst you are preparing the ingredients for the Tlayudas. Do not prepare too far in advance as the avocado will begin to discolour.

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Tlayudas, Mexican Open Pizza

adapted from Thomasina Miers’s book Mexican Food Made Simple

Serves 4

2 chicken breasts, poached and shredded

1 large bag of spinach

1 tsp of butter

4 large Middle Eastern flat breads

a bowl of homemade guacamole, see above

2 large mozzarella balls, torn into smaller pieces

16 slow baked tomatoes with chilli 

2 handfuls of rocket

1 handful of fresh tarragon

rock salt and pepper

pecorino or cheddar cheese for grating

1. Poach the chicken (in boiling water for up to 20 mins) and then shred it using a fork.  Place to one side.

2. Place a saucepan on low heat and add the butter. Once it has melted add the washed spinach and cook for a minute until the spinach just wilts. Remove from the pan and strain the spinach, pressing down firmly with a spoon so that the water is removed as far as possible. Place to one side.

3. Heat up a large frying pan and when it is hot add a flat bread and press down gently. Sprinkle a drop of water and turn the flat bread over. Now you need to work quickly. Spoon on a generous helping of guacamole followed by the chicken, mozzarella, slow baked tomatoes in chilli, spinach, rocket, salt, pepper and some grated pecorino/cheddar.

4. The flat bread will begin to crisp up quickly and the mozzarella begin to melt, so carefully begin to fold the flat bread over. With a spatula lift the pizza onto a plate and serve immediately.

5. Repeat until everyone is served.

Dive in and enjoy. Don’t forget the napkins.

Musakhan – Palestinian Roasted Chicken with Sumac

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I wanted to introduce you to a wonderful bold spice that is probably unfamiliar to some of you.

Step forward, Sumac. 

This wonderfully flavoursome spice derives from the berry of a plant called ‘Rhus Coriaria’ that ranges from bright red to plum in colour and is grown wild throughout the Middle East and some parts of the Mediterranean. Whilst you can buy the berry whole, it is more often purchased dried coarsely or finely ground. The Romans used it as a souring agent as it has similarities to lemons in its tangy, tart taste.

Whilst ambling around the spice market in Turkey this summer, I purchased some to last me for quite some time.  However, like most things these days it is also available closer to home and can be purchased at most supermarkets or Middle Eastern food stores.

So as to appreciate fully the qualities of the spice I thought a straightforward version of the ubiquitous Palestinian dish,  Musakhan, would be a great place to start. The ingredients are simple and yet make a most appetising meal that can be enjoyed by all the family. It’s definitely a meal that you have to roll your sleeves up and get stuck in, so as to speak, and it requires you to eat it ideally with your fingers – far more satisfying. A number of the recipes for this dish talk about the  sumac chicken and onions (and sometimes also allspice and saffron!) on a flat bread that then gets toasted and scattered with toasted pine nuts, but I thought I would create the dish in a wrap form to make it easier to pick up and eat. I leave it to you to consume in either the flat or rolled form, both will be equally delicious I assure you.

Musakhan

Adapted from moodfoodblog.com

1 whole chicken

75g sumac

6 onions (mix of red and white ideally), thinly sliced

3 tbsp olive oil

juice of 1 lemon

100ml chicken stock

salt and pepper

10-12 Middle Eastern flat bread

1. Place the half the sumac, 1 tablespoon of olive oil, lemon juice, salt and pepper over the chicken and leave to marinade for a few hours or overnight

2. Preheat an oven to 180 degree and roast the chicken for 1 hour or until cooked

3. Meanwhile, place the rest of the olive oil in a pan and gently fry the onions along with the rest of the sumac until the onions are  soft

4. Add the chicken stock to the onions and stir in thoroughly for a couple of minutes

5. When the roast chicken is cooked leave to cool slightly and then shred the chicken, using a fork, from the carcass. There will be lots of juices from the chicken and sumac so place these into a dish with the shredded chicken.

If you want to keep the remains of the carcass you could make this chicken soup.

6. On the Middle Eastern flat breads place the shredded chicken, soft juicy onions and wrap tightly and place back into the oven for a couple of minutes to heat through. Then serve immediately with a quarter of lemon on the side.

As an alternative you could serve the shredded chicken hot and warm up the flat breads and let your guests serve themselves and create their own wraps, in the same way that you would make your own duck spring roll!

I served mine with a green salad which was full of olives, gherkins and tomatoes. A garlicky yoghurt or raita would also work exceptionally well.

Smother the uncooked chicken with the sumac, olive oil, lemon, pepper and salt and leave to marinade for a couple of hours or if you are really well planned, overnight! I love the bright redness of the spice.

Shred the roasted chicken and mix it with all the juices that have come from the roasting. The taste is divine.

Be careful not to overfill or you will find it hard to warp and then hold and eat.

The finished product. Roasted chicken with sumac, lemon and onion wrap. They are totally addictive and I assure you it is easy to polish off quite a few.