Avocado Tlayudita with Salsa Macha

Recipe by: Leslie Brenner

Tlayuditas are a spin on the Oaxacan treat called a tlayuda — a platter-sized corn tortilla griddled till it’s crispy-chewy, then spread with refried black beans and topped with meats, cheese and other enhancements. To make a legit tlayuda, you’d need a tlayuda press, which is like an oversized tortilla press — something most home cooks do not have. (Though you could buy one if you’re deep-pocketed and dedicated to making full-sized tlayudas.) My solution is the mini-tlayuda, or tlayudita. I love this very simple one topped with sliced avocado, cilantro leaves and a drizzle of salsa macha. It was inspired by one I enjoyed at For All Things Good, a wonderful masa-centric cafe in Brooklyn, NY.

To make one, use a standard tortilla press and make a slightly larger tortilla — about 18 cm/7 inches diameter or so. Cook it on a comal or griddle past the point where you’d normally take it off, then spread…