Chicken Tlayuda

(2021 Pairings - Regional Mexico - Americas) From Oaxaca - A Mexican flatbread consisting of a flour tortilla spread with black bean purée, mango braised chicken, pickled mango, Oaxacan cheese, roasted serrano peppers, and red onions baked until bubbly and crisp and topped with fresh herbs, queso fresco, and corn salsa.

Chicken Tlayuda

Total TimeTotal Time: 80 minutes

ServingsServings: 10

Ingredients

5-1/2 cups DOLE Chef-Ready Mango Frozen Puree thawed divided

20 teaspoons salt divided

20 teaspoons pepper divided

10 teaspoons paprika

15 teaspoons ground cumin divided

60 oz. cubed rotisserie chicken

10 each fresh corn on the cob husk and silk removed

5 cups medium tomatoes diced

10 each jalapeno peppers seeded and diced

10 Tablespoons scallions small dice

10 Tablespoons + 1 cup apple cider vinegar divided

10 Tablespoons + more to garnish chopped fresh cilantro divided

1 cup sugar

2 cups water

12 each whole black peppercorn

12 each coriander seeds

12 each fennel seed

1 each red onion diced

10 each cardamom seeds

3 cups DOLE Chef-Ready Cuts Mango Cubes thawed

30 oz. canned black beans

1 teaspoon minced garlic

1/2 teaspoon onion powder

1 Tablespoon sazon seasoning

1 cup chicken stock

10 each whole grain flatbread

5 cups Oaxaca cheese

20 each roasted serrano pepper sliced

10 Tablespoons red onion sliced thin

5 cups cotija cheese

Nutrition Facts

Directions

  1. Chicken Directions: 

    1. Combine 5 cups Mango Puree, 10 tsp salt, 10 tsp pepper, paprika and 10 tsp cumin and brush over fully-cooked rotisserie chicken.

    2. Heat chicken in oven for 5 minutes or until Mango Glaze is warm thru.

  2. Corn Salsa Directions:

    1. Remove corn from cob, cut tomatoes into dices and finely dice jalapeno. Add 5 tsp cumin, 10 tsp salt, 10 tsp pepper, 10 tablespoons apple cider vinegar and 10 Tablespoons cilantro to bowl  with corn, tomatoes and jalapeno.

    2. Combine thoroughly and set aside for service.

  3. Pickled Mango directions: 

    1. In a small pot over medium heat combine 1 cup apple cider vinegar and sugar and heat until dissolved.

    2. Remove from heat and add water, peppercorns, coriander, fennel, 1 diced red onion and cardamom.

    3. Add mango cubes and let sit in fridge for at least 1 hour or up to 3 days.

  4. Black Bean Puree Directions:

    1. In a blender mix black beans, ½ cup mango puree, garlic, onion powder, sazon, and chicken stock.

    2. Mix on medium for 2 minutes.

  5. Assembly directions: 

    1. Preheat oven to 450°F. Place 1 flatbread on pizza sheet, spread ½ cup Black bean puree evenly.

    2. Add 6 oz. Chicken diced rough and ½ cup Oaxaca cheese.

    3. Top with pickled mango, 1 Tablespoon sliced red onion and 2 roasted serrano peppers, sliced.

    4. Cook for 10 minutes or until golden brown. Remove and top with corn salsa, cotija cheese and cilantro to garnish.

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