Good morning, brunch tlayuda!

It all starts with excellent non-GMO masa harina; pair it with a pineapple mimosa 🍍

Happy Friday, happy cook!

I’ve never been a big fan of brunch, but I’d definitely show up for this: a brunch tlayuda.

What? Never heard of a brunch tlayuda? Well, it’s not surprising — it may not have existed before I dreamt it up for a restaurant client last year. (The restaurant closed before the brunch tlayuda saw the light of day.) I have a bunch of projects like this sitting around unfinished that are calling to me, but in the last couple of days I’ve been thinking brunch tlayuda sounds like a winner for this weekend. I need to test and refine my recipe one more time before committing it to paper (or ether) on the big site, but thought I’d give you a preview.

A tlayuda, in case you need some background, is a large corn-tortilla-like disk spread with refried beans (usually black beans) and crowned with various toppings; the base itself is also called a tlayuda.

Traditionally, that base is spread first with asiento, sediment that’s left in the pan when you make lard by rendering pork …