Tlayuda with Asiento

Combine Masa de maíz nixtamalizada with 5 grams of Salt and gradually add Water, kneading until a smooth, pliable dough forms. Divide the Masa de maíz nixtamalizada into two equal portions.

Using a tortilla press or rolling pin, flatten each portion of Masa de maíz nixtamalizada between two sheets of plastic to create a very large, thin tortilla, approximately 30-35 cm in diameter.

Heat a comal or large cast-iron griddle over medium heat. Cook each large tortilla for about 1-2 minutes per side, just until it begins to dry out and firm up but is not yet crispy. Set aside.