Tlayuda, also known as Mexican pizza, is a delicious Oaxacan dish that combines the crunchiness of a toasted corn tortilla with a variety of flavorful fillings. Common ingredients used in tlayudas include beans, cheese, cabbage, avocado, tomato, chorizo, and carne asada. One key ingredient in tlayudas is asiento, which is the residual fat and crispy bits of meat left from frying carnitas or chicharrón. Asiento is used to make the refried beans, giving them a rich, meaty flavor.
To make a tlayuda at home, it is important to start with a large, dry tortilla. This recipe produces a mini tlayuda that can be flattened in a standard-size tortilla press and cooked in a cast-iron skillet or comal. The masa should be hydrated just enough to be mixed without crumbling, and flattened into a thin, even layer for a crispy texture. While tlayudas traditionally get their smokiness from an open flame, they can also be cooked under a broiler at home.
When it comes to cooking tlayudas, you may wonder about the difference between a comal and a griddle. A comal is a traditional flat surface used in Mexico and Central America for cooking tortillas, while a griddle is a hot flat cooking surface that can vary in size. Both are suitable for making tlayudas, depending on personal preference and availability.
If you are unable to find asiento but still want to achieve a similar pork flavor in your tlayudas, you can finely grind chicharrón into a powder and mix it with unrefined lard. This substitute will add a delicious pork flavor to your tlayudas.
Additionally, tlayudas can be made ahead of time and stored in an airtight container for up to five days. This makes them a convenient and delicious option for meal prep or quick meals throughout the week.
Overall, tlayudas are a versatile and flavorful dish that can be customized with your favorite fillings. Whether enjoyed as a snack, meal, or appetizer, tlayudas are sure to satisfy your cravings for a tasty and unique Oaxacan dish.
