Talo con chorizo (corn flatbread with chorizo)

Name: Talo con chorizo (corn flatbread with chorizo)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Basque
Ingredients: 250g Fine Corn Flour, finely ground (not polenta); 50g All-purpose Flour; 1/2 tsp Fine Salt; 270ml Water, hot; 500g Chistorra, cut into lengths to fit the talos; 1 tbsp Olive Oil, for the griddle

Talo con chorizo is a warm, rustic Basque-inspired corn flatbread folded around spicy, juicy chistorra. The talo has a crisp exterior and tender crumb from a blend of corn and wheat flours, while the chistorra brings savory, garlicky heat — perfect for a cozy snack or casual meal. Simple to make and great served straight off the griddle, this is comfort food with bright, traditional flavors.

Talo con chorizo is a warm, rustic Basque-inspired corn flatbread folded around spicy, juicy chistorra. The talo has a crisp exter... Show more

es-pv Traditional Basque Recipe

Health Grade

C- · Balanced

Rating

4.3

Time

45 min

Price

2,25 €

Calories

637 kcal

quick

easy

low sugar

kid friendly

Method

Mix the dough

In a medium bowl, mix the Fine Corn Flour, All-purpose Flour, and Fine Salt. Pour in the Water (hot) a little at a time while stirring with a spoon, then knead with your hands until the dough comes together and feels soft, smooth, and pliable.

Rest the dough

Cover the bowl and let the dough rest for 10 minutes so it can fully absorb the water and become easier to shape.

Shape the talos

Divide the dough into 6 equal pieces, roll each piece into a ball, then press them into thin rounds about 15 cm across. Keep them even in thickness so they cook at the same speed, and pinch any cracks back together with damp fingertips.

Heat the griddle

Heat a large griddle or skillet over medium heat and brush it with the Olive Oil. You want a thin, even sheen on the surface, not a pool of oil.

Cook the talos

Lay the rounds in the hot pan without crowding and cook for 2 minutes on the first side, until small toasted spots appear. Flip and cook for 2 minutes more, until the flatbreads are set and lightly speckled with brown. Transfer them to a plate and repeat with the remaining dough.

Cook the chistorra

If needed, trim the Chistorra into lengths that fit the talos, then sear it in the same pan over medium heat for about 8 to 10 minutes, turning often, until browned all over and cooked through.

Assemble and serve

Top each warm talo with the hot chistorra, fold or roll it up, and serve immediately while the flatbread is still soft and the sausage is juicy.

Ingredients

Method

For 4 servings

Adjust servings

Talo

250g Fine Corn Flour, finely ground (not polenta)
50g All-purpose Flour
1/2 tsp Fine Salt
270ml Water, hot

Filling

500g Chistorra, cut into lengths to fit the talos
1 tbsp Olive Oil, for the griddle

🧂 Plus ~1g of salt

Nutrition

Per Serving.

Calories

637 kcal

32% of Daily kcal

Protein

25 g

49% RDI

Fat

32 g

10g sat fat

Carbs

60 g

22% RDI

Sugar

0.4 g

1% RDI

Fiber

4.9 g

16% RDI

Salt

2.4 g

48% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

C- · 5.6 / 10

Comments

Click to rate

Ingredients

For 4 servings

Adjust servings

Talo

250g Fine Corn Flour, finely ground (not polenta)
50g All-purpose Flour
1/2 tsp Fine Salt
270ml Water, hot

Filling

500g Chistorra, cut into lengths to fit the talos
1 tbsp Olive Oil, for the griddle

🧂 Plus ~1g of salt

Talo con chorizo (corn flatbread with chorizo)

Method

Mix the dough

Rest the dough

Shape the talos

Heat the griddle

Cook the talos

Cook the chistorra

Assemble and serve

Ingredients

Method

Talo

Filling

Nutrition

Calories

Protein

Fat

Carbs

Sugar

Fiber

Salt

Quality Profile

Comments

Ingredients

Talo

Filling

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