If you’ve ever wondered what a Mexican pizza might taste like, say hello to the tlayudita. A smaller version of a tlayuda, it’s a burrito-size corn tortilla popular in Oaxaca that’s often crisped, topped, and served open-faced (pizza style) or folded over (calzone style).
According to Masienda, the fastest-growing masa brand in America, “These large-format tortillas appear in three distinct textures; however, only one of the three is technically called a tlayuda. That’s because the name itself refers to a specific level of cooking doneness of the tortilla: semi-toasted and ideal for folding and crisping up later on with asiento/fat, black bean purée, quesillo, thinly-sliced cabbage, and salsa tucked inside.”
For our tlayudita, the crunchy base is topped with asiento, queso Oaxaca, chorizo, refried beans and salsa for a tortilla ‘pizza’ that cooks in less time than a Neapolitan pie. If you live near a good Mexican market, there’s a chance you’ll find pre-made tlayudas (in which case, this recipe will come together quickly), but making your own with masa harina (finely ground, nixtamalized corn flour) yields delicious flavor and texture.
While the toppings are ultimately up to you here, we suggest you don’t skimp on the asiento as it’s a huge flavor boost and traditional in some of Oaxaca’s best-known dishes. Crispy, meaty and cheesy, this tortilla dish is perfect for days when you want to deviate from your standard pizza palate and indulge in some of the authentic flavors of Mexico.
