Talo with Chorizo and Cheese

Ingredients

• 2 cups (240g) cornmeal 2 cups (240g) cornmeal
• 1 teaspoon salt 1 teaspoon salt
• 1 ½ cups (355ml) water 1 ½ cups (355ml) water
• 1 tablespoon olive oil 1 tablespoon olive oil
• 8 ounces (225g) chorizo, thinly sliced 8 ounces (225g) chorizo, thinly sliced
• 1 cup (100g) grated cheese (such as Manchego or Cheddar) 1 cup (100g) grated cheese (such as Manchego or Cheddar)

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 20g (Saturated Fat: 8g)
• Carbohydrates: 35g (Sugar: 1g)
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the cornmeal and salt. Gradually add water while stirring until a thick batter forms.
2. 2.
   Heat a non-stick skillet or griddle over medium heat and brush with olive oil.
3. 3.
   Pour a ladleful of the cornmeal batter onto the skillet and spread it into a thin, round shape using the back of the ladle.
4. 4.
   Cook for about 2-3 minutes on each side until golden brown and crispy. Repeat with the remaining batter to make more flatbreads.
5. 5.
   Once the flatbreads are cooked, top each one with slices of chorizo and sprinkle with grated cheese.
6. 6.
   Place the flatbreads under a broiler or in a preheated oven at 350°F (180°C) until the cheese is melted and bubbly, about 3-5 minutes.
7. 7.
   Serve hot and enjoy!

Treat your ingredients with care...

• Chorizo — Choose a spicy and flavorful chorizo for the best results. If you prefer a milder taste, opt for a mild chorizo variety instead.

Tips & Tricks

• For an extra burst of flavor, you can add some sliced bell peppers or onions on top of the chorizo before melting the cheese.
• Experiment with different types of cheese to find your favorite combination. Smoked cheese can add an additional layer of complexity to the dish.
• If you prefer a spicier kick, sprinkle some red pepper flakes or drizzle hot sauce over the finished dish.
• Serve Talo with Chorizo and Cheese as a tapas-style appetizer or alongside a fresh green salad for a complete meal.
• Leftover flatbreads can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve Talo with Chorizo and Cheese hot, straight from the oven. Cut the flatbreads into wedges or squares for easy serving. Garnish with fresh herbs like parsley or cilantro for a pop of color and freshness.

Presentation advice

Arrange the Talo with Chorizo and Cheese on a wooden board or a rustic platter to showcase its traditional Basque origins. The golden brown flatbreads topped with melted cheese and slices of chorizo create an inviting and appetizing display.