Mexican-Style Pizza~Clayuda with Tasajo

I can’t remember a plate I ever passed up. Thai, Filipino, Japanese, Italian, Indian, Chinese~name it and I’ll eat it. But I do have a special affinity for Mexican food and most of my introduction to this cuisine is from my kitchen staff’s lunch boxes. If I was free from a meeting, my staff and I would all group at the corner of my office and dig in to the home-cooked meals they have packed for work.

On certain days when I get too caught up with the going ons of our department to properly sit down and fully relish my lunch, I’ll have a plate waiting on my desk, laden with all the food adventures they brought in. I certainly have a very thoughtful crew! It is a blessing I truly appreciate and which I try to foster in my own little ways. My opportunity to reciprocate this daily kindness is every Wednesday, it is my turn to buy lunch! Unfortunately, my turn is usually restaurant-bought~fried chicken, hamburgers, chinese take-out and any to-go meals we can easily pick up or have delivered from nearby establishments. This week we all decided on a restaurant called Montalban in Santa Monica and from the menu we chose delivery of clayuda, a popular Qaxacan street fare. Arranged as a mexican-style pizza, it came layered with refried black beans, shredded cabbage and lettuce, salsa roja, tasajo and quesillo.

My thoughts on this new culinary experience? Hmmm? I have repeatedly enjoyed an extensive array of hispanic foods over the years but clayuda is not one I’ll be buying anytime soon. I found this corn tortilla variety very dry and dense, lacking the crunch and texture of the regular corn tortillas I am used to. The tasajo, as was sliced along with the grain instead of across, was stringy and kept getting between my teeth! I love the concept of tostadas and I’ve been known to mercilessly chomp three to four of these gastronomic pleasures in one sitting. If I am going to re-create this mexican pizza at home, I’ll use deep-fried corn or flour tortillas in place of clayuda and shrimp or pulled beef instead of tasajo. Below is more of a meal idea than a recipe. You can also visit The Pioneer Woman Cooks for delicious left-over brisket tostadas.

Makes 4 Servings

1 large clayuda (around 12″ diameter)
refried black beans
shredded cabbage or iceberg lettuce
salsa roja
tasajo
quesillo cheese
avocado, peeled and sliced to strips

Re-heat clayuda over direct flame on stove stop until warm and toasty.
Spread top with refried black beans.
Layer shredded cabbage or lettuce, avocado and tasajo.
Drizzle with salsa roja.
Serve immediately.