Tlayuda, a Mexican pizza on an unleavened flour tortilla with black bean puree, chorizo and cherry tomatoes

In a food processor combine the flour, salt and olive oil and pulse about 10 times, until the oil and salt are evenly spread through the flour and the mix is gravelly.

With the chopper spinning, stream in the cool water, then spin another 10 seconds until the dough comes together into a unified clod.

Turn the dough out onto a lightly floured surface and knead about 3 minutes. The dough has no meaningful gluten development from the processor and simply moving it links up the proteins and builds strength; it is strong enough when it holds a firm tug without tearing.

Cut the dough into six pieces of roughly 80 to 90 grams and pre-shape each into a tidy round ball, rolling it in the palm while tucking the top under to build tension.

Cover with a damp towel and rest 15 minutes.

For the bean sauce, put both cans of black beans in the processor, one of them undrained, with the salt, cumin, onion powder and garlic powder, and spin until the beans are well broken down and smooth and spreadable.

Drop the chorizo into a preheated medium heat pan and cook 8 to 10 minutes, crumbling it as it goes so it does not set into large chewy nuggets, until it has dried out, browned a little and is frying in its own fat.

Flour the cutting board, flatten a dough ball by hand, then roll it out to about 10 to 12 inches, rotating 90 degrees partway and reflouring and flipping as it starts to stick.

Lay the round on parchment paper sprayed with olive oil pan spray.

Spread three large spoonfuls of the bean puree edge to edge, leaving a bean-free rim that will crisp in the oven.

Crumble about 75 grams of the cooked chorizo over the beans and add the halved cherry tomatoes.

Slide the parchment onto a pizza steel in a 500F oven and bake roughly 10 minutes, until the edges are crisp, the beans have cooked down and the tomatoes are blistered and jammy.

Meanwhile slice the radishes thinly on a mandolin and shred the red cabbage thinly.

Slice the avocado in the skin every quarter inch with a paring knife and scoop the slices out with a big spoon.

Stir the sour cream with a little water to thin it into crema and put it in a squeeze bottle.

Top the baked tlayuda with the cold shredded cheese, then the shredded cabbage, 8 to 10 radish slices, 7 to 8 avocado slices, a zigzag of crema, the taco or hot sauce and the chopped cilantro.

Fold it in half to eat, which turns it into a giant soft taco.