Tlayuda – Mexican Pizza

by on May 18, 2016
Print Friendly, PDF & Email


  • 2 C Masa Harina (corn flour)
  • Salt
  • water – approx 1-1/2 C – drizzle into running food processor until it starts to pull together
    (SHORTCUT: Use large soft yellow or white corn tortillas)
    (WORSE SHORTCUT: Use a large flour tortilla.  This is a quesadilla!)


  1. Put the masa and salt into your food processor
  2. Have a measuring cup with 2 C water – YOU WILL NOT use it all.
  3. In a food processor, put the masa, salt and 1 C water
  4. Start the food processor and drizzle more water in a bit at a time, till it starts to pull together.
  5. Take it out and finish it on the counter
  6. Cut in half, and form two large balls, about the size of a softball, and press it kind of flat
  7. Cover with plastic, and let it rest 5 minutes
  8. Put onto a parchment paper, flatten a bit more
  9. Put a second parchment paper on top
  10. Roll it even flatter
  11. Put into a hot lightly oiled cast iron skillet
  12. 3-5 minutes, then flip
  13. Cook other side 3-5 minutes
  14. It should have blacked spots on both sides
  15. Set aside on baking sheet
  16. Repeat 8 through 15 for the other ball of masa


  • Refried Beans as a base
  • Cheeses
    • Many grocery stores offer a shredded Mexican blend of cheeses.  This is your safest best
    • Other good choices – Asiago, Havarti, Mozzarella, Provolone, Queso Oaxaca, Queso Asadero ( aka Queso Quesadilla), Panela, Manchego, Queso Chihuahua
    • In a pinch, use a blend of Cheddar, Monterrey Jack & Mozzarella – or just  Cheddar and Monterrey Jack
    • Bad choices: These cheeses do not melt well, and probably are not as good for this application – Queso Fresco, Queso Anejo (Aged Fresco), Cotijo, Parmesan
  • Meat:  Chorizo, chicken, fish, carne, bacon, or carnitas – Cooked
  • Avocado
  • Fresh tomato
  • Sun dried tomato
  • Bell pepper
  • Shredded lettuce
  • Mexican Crema
  • Corn
  • Mushrooms
  • Black beans
  • Black olives
  • Crumbled Queso Fresco

Find more like this: Casseroles and Pan Dishes, World Cuisine

Comments are closed.