My Mexican Tart is a version of Mexican pizza, with a cornmeal crust and a more dense filling. It’s perfect for dinnertime, and can be made as simple or as extravagant as you want.

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 really wanted to make them, but patience is not one of my greatest strengths, unfortunately.

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

THIS ↓

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.

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, sautéed 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 –

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Yield: 5 servings

Mexican Tart

Print

A cornmeal crusted tart filled with shredded pork, black beans, white corn and lots of cheese - a crowd pleasing dinner.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients

• 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

Instructions

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

Recommended Products

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  OXO Good Grips Non-Stick Pro Cake Pan 9 x 13
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Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 664Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 92mgSodium: 1832mgCarbohydrates: 71gFiber: 10gSugar: 16gProtein: 34g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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Here’s your pinnable –