Let's Prepare Tlayudas!

Tlayudas, once cooked on the clay comal until they lose their suppleness, are dried a little longer beside the fire. These are tortillas that won’t spoil, tortillas you could take on a pilgrimage, tortillas that you can crisp up and top like a pizza or fold over a smear of beans, some quesillo cheese and grilled meat to eat like a huge turnover with salsa. I don’t recommend trying to make your own tlayudas. The Oaxacan corn isn’t readily available and the technique takes more than a few times to master. But if you live near a community that includes a sizable Oaxacan population or has well-stocked Mexican groceries, you’ll likely find fully dried tlayudas–meaning that they will need to be served open-face like a pizza. When you find them, here’s a classic way they’re prepared. Full RECIPE here: https://www.rickbayless.com/recipe/tl...