I just picked up some ready-made, already-toasted tlayuda at a Latin American market. I'm wondering:
- What is the standard/traditional method for heating these with toppings?
- Is there a way to heat them on the grill? They're big enough (like 40cm diameter) to be hard to fit into my oven.
Like I said, I've done some searching, but have found three kinds of recipes: those that have me making them from masa dough and serving immediately after toasting, those that have them served cold, and those that assume I'm substituting tortillas. None are the case here; these tlayuda are pretty well toasted, so I'm wondering if I could spread them with black beans and heat them on a low grill.
I've had these at restaurants with melted cheese on top, and it's pretty common to buy them pre-toasted, so there must be a way.