Chorizo Tlayuda Chula Potts Point

Recipe: Chorizo Tlayuda from Chula, Sydney

Before you tuck into this sumptuous Mexican dish at your place, spare a thought for Sydney’s newest chef at the equally as new Mexican restaurant in Potts Point, Chula. Read about it here.

Preparation time: 20 minutes

Cooking time: 15 minutes

MORE: How to make delicious Mexican Scallop Aquachile


1/2 cup bean purée

1 1/2 inches thin corn tortilla

1 cup shredded Oaxaca cheese (mozzarella is a suitable substitute)

1 cup chorizo mince

1/2 cup jalapeño salsa

1/2 sliced jalapeño chilli

1/2 sliced Watermelon radish

1/2 cup olive oil

100g Chula’s Guac salsa



  • Bake the corn tortilla by itself at 270 degrees C for 2 minutes.
  • On a saucepan heat the olive oil over medium high heat.
  • Add the chorizo; cook for 10 minutes or until the chorizo gets a nice red-charred colour.
  • Evenly spread a thin layer of the bean mixture on tortilla.
  • Top with 1/2 cup of the cheese and one-fourth of the chorizo.
  • Transfer topped tortilla to the pizza stone. Bake for 4 to 5 minutes or until cheese is bubbly and edges are crisp.
  • Transfer tlayuda to a cutting board; let cool for 1 minute.
  • Top with the jalapeño, guac, 1/4 cup of the salsa, 2 tablespoons of the micro cilantro.
  • Cut each tlayuda into wedges before serving.

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