Mexican Sugar Crispy Mexican Flatbread

Recipe and photo courtesy of Mexican Sugar Cocina y Cantina. Click here to read an article about the restaurant's growth.

Yields: 1 each

Plate: 12" Blue and White Anfora Plate

Ingredients

For the Tlayuda Shell

  • 4 oz yellow corn tortilla masa

Base Layer

  • 3 tbsp black bean purée
  • 3 oz quesadilla cheese mix
  • 1.5 oz wild mushrooms, chopped very small
  • 2 tbsp roasted poblano peppers (peeled, seeded, diced 1"x1")

Toppings (After Oven)

  • 2 tbsp pickled red onions
  • 8 radish circles, ultra-thin
  • 1 tbsp matcha pepita salsa
  • Dash of black lava salt

Instructions

1. Make the Tlayuda Shell

  1. Roll 4 oz of yellow corn masa into a ball and place it between two sheets of plastic on a large tortilla press.
  2. Press once, flip, and press again to evenly flatten.
  3. Remove the top plastic, place a parchment ring on top, flip onto parchment, then peel off the second plastic layer.
  4. Place the tortilla onto a seasoned comal or plancha at 375°F.
  5. Cook for 1 minute, flip, then cook an additional 2 minutes until golden brown.
  6. Transfer to a cooling rack to dry. Store uncovered in a labeled, dated Lexan at room temperature for up to 24 hours.

2. Assemble and Bake the Flatbread

  1. Place the tlayuda shell on a clean cutting board.
  2. Evenly spread black bean purée across the surface.
  3. Sprinkle with cheese mix, followed by mushrooms and roasted poblano.
  4. Transfer to the hearth oven and bake for 3 minutes, or until cheese is melted and edges are crisp.

3. Finish and Plate

  1. Remove from the oven and return to the cutting board.
  2. Top with pickled red onions, radishes, matcha pepita salsa, and a dash of black lava salt.
  3. Slice into 4 equal triangles.
  4. Garnish evenly with micro cilantro.