Chicken Salad Tlayudita

Original recipe by: Leslie Brenner

Inspired by the outstanding chicken tostadas I grew up with in Southern California, my Chicken Salad Tlayuditas are basically a tlayuda-style, refrito-spread masa base topped with a chicken salad that includes either Pico de Gallo or juicy diced tomatoes. It’s one of my favorite lunches in the world.

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.

To make one, use a standard tortilla press and make a slightly larger tortilla — about 7 inches (18 cm) …