I just picked up some ready-made, already-toasted tlayuda at a Latin American market. I'm wondering:
- What is the standard/traditional method for heating these with toppings?
- Is there a way to heat them on the grill? They're big enough (like 40cm diameter) to be hard to fit into my oven.
Like I said, I've done some searching, but have found three kinds of recipes: those that have me making them from masa dough and serving immediately after toasting, those that have them served cold, and those that assume I'm substituting tortillas. None are the case here; these tlayuda are pretty well toasted, so I'm wondering if I could spread them with black beans and heat them on a low grill.
I've had these at restaurants with melted cheese on top, and it's pretty common to buy them pre-toasted, so there must be a way.
Best Answer
You can absolutely heat them on your grill. I would recommend a medium temperature, probably around 350° F. You want enough heat to thoroughly heat your toppings, but not so much that it kills the tlayuda while the toppings are getting hot.
I would also suggest placing a thin piece of foil under the tlayuda. I often do this when reheating a thin crust pizza as it allows the crust to get hot without overcooking it.