Mexican Tart

Mexican Tart

I’ll go ahead and admit that my intentions were to do a corn tortilla tutorial. I won’t lie.

I lost patience after the 14th time of trying to nail it. It’s really not that difficult, but I got frustrated doing it with no tortilla press.  I so wanted to make them…

I did, however, make something last minute that turned out better than I expected.


Mexican Tart

Isn’t she pretty??

I made a simple dough with Masa, water and salt and pressed it into a tart pan. The day before, I smoked a huge pork loin that came out beautifully.

SO tender.

Smoked Pork Loin

I seasoned it with my favorite wet rub, and let the smoke do the magic.

I’m pretty damn happy with plan B.


The crust isn’t overwhelming. I was afraid that it would be thick and too much, but it’s NOT! It’s just enough. I pressed it down pretty thin in the tart pan – so glad I did.

I didn’t drown the pork in a lot of salsa, even though I was tempted to.

I put just enough to keep it moist, and then drizzled on some hot sauce, then the other toppings.


Black beans, corn, sauteed onions and cheeses rounded it all out. This is the perfect throw together weeknight dinner. You could also put it together the night before, refrigerate and throw it in the oven when you get home from work.

I just solved tomorrow night’s dinner dilemma for you.

You’re welcome.

Here’s your printable –

Mexican Tart

Mexican Tart


  • 2 cups Masa flour
  • 1 3/4 cup water
  • 1 tsp kosher salt
  • Nonstick cooking spray (or butter, or oil)
  • 3/4 lb. pulled pork (or beef, or chicken)
  • 1/2 yellow onion, diced and sauteed
  • 1 cup black beans
  • 1 cup white corn
  • 1 cup salsa
  • 2 tbsp hot sauce (I love Cholula)
  • 3/4 cup pickled jalapenos
  • 1 1/2 cup white sharp cheddar, shredded
  • 1 1/2 cup cheddar cheese, shredded
  • Black olives, sliced
  • Grape tomatoes, sliced
  • Sour cream
  • Fresh cilantro, chopped
  • Limes, sliced


  • Preheat oven to 350 degrees.
  • Combine masa through salt.
  • Spray fluted tart pan (or pie pan) with nonstick spray; press masa dough into pan - should be about as thin as thin pizza dough.
  • Spread pork, onions, beans, corn, jalapenos, salsa and hot sauce. Top with cheese and bake for 30 minutes, or until cheese has melted.
  • Top with remaining ingredients and serve.


Mexican Tart



  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has One Comment

  1. Jane Wilcox

    Looks good, but do you use regular masa or instant please?

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