This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Tlayudas (Oaxacan Quesadillas)
Oaxaca, Mexico is home to the antojito (street food) known as the tlayuda, an oversized corn tortilla topped with black beans, cheese, meats and a spate of other ingredients, then toasted on a grill. Since super-fresh, extra-large corn tortillas are difficult to find in U.S., we use flour tortillas instead, and we do as some Oaxacans do and fold them in half to enclose the fillings. For ease, we bake them in a hot oven rather than cook them over a live fire. Fill the tlayudas to your liking and cut into wedges just before serving.
tablespoons grapeseed or other neutral oil
ounces fresh Mexican chorizo sausage (see note), casing removed, crumbled
01Heat the oven to 450°F with a rack in the middle position. In a 12-inch cast-iron or other heavy skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add the chorizo and cook, stirring occasionally and breaking the meat into small bits, until well browned, about 5 minutes. Using a slotted spoon, transfer the chorizo to a paper towel–lined plate; set aside. Add the jalapeños and scallions to the pan, then cook, stirring occasionally, until the vegetables are lightly charred, 3 to 5 minutes. Transfer to the plate with the chorizo; set aside.
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