Pizza "Tlayuda" - Crispy Thin Crust Bean and Tortilla Pizza - Food Wishes
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- Опубликовано: 25 июл 2024
- This beautiful Pizza "Tlayuda" was inspired by one of Oaxaca’s most famous street foods, and features a thin, crispy, “no-dough” crust, topped with savory refried beans, cheese, and veggies. Enjoy!
For the fully formatted, printable, written recipe, follow this link: www.allrecipes.com/pizza-tlay...
To become a Member of Food Wishes, and read Chef John’s in-depth article about Pizza “Tlayuda,” follow this link: / @foodwishes
You can also find more of Chef John’s content on Allrecipes: allrecipes.com/recipes/16791/e...
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Chef John I've been watching your channel since I was a teenager and you've not only taught me how to cook, but also how to speak English - and given that I've since worked both as a line cook and as an English teacher, I'd say you've had a pretty big influence in my life. Cheers from Brazil!
Chef John I’ve been watching your channel a couple years now and I watch at least one video a week and once a month I will go back an review my favorite like Ultimate Berry crumble 😊, this year I put away 10 lbs of rhubarb, for fun
Few tips from someone with a Oaxacan background:
You can buy aciento , quesillo, and tlayuda tortillas at any Oaxacan market.
Helps save tons of time. You can just heat it up on the stove.
Personally I’d skip the cumin.
Other than that awesome recipe chef John!
Another incredible flavor, Chef John! I have been watching your lessons for more than 12 years and it never grows old (unlike me!). I cooked at home before, but I've become a home gourmet cook with a good number of go-to dishes from watching so many great recipes become a reality in front of my eyes.. And as always, I enjoy! 🥑
Omg, the beginning of this recipe gives me so many ideas. Thank you chef John!
Oh Chef you just made my night. This last fall my wife and I went on our honeymoon to Oaxaca to attend the Day of the Dead festival (on our bucket list) and we fell in love with Tlayuda's and locally made Quessilo (Oaxaca Cheese). Thanks for the video!
Edit: We heard it pronounced a couple of different ways when visiting but the main way we heard was "Tay, lie, ooda"
tla yoo da
You had me at pork butter.
Also, one of my favorite taco fillings is extra crispy carnitas with roasted chili peppers, leftover brussels and either crema or cotija. Try it!
We make a breakfast pizza using tortillas this way. Use nacho cheese sauce (preferably homemade) as a base. Then add breakfast sausage, or bacon, or both 😂. Add some scrambled eggs and top with freshly grated cheese. Bake and enjoy.
That sounds really good.
An unexpected visit from the Brussels sprouts! By the way, bean mashers have been around way longer than potato mashers; the Machacadora.
This meat-butter technique is incredible. I am cooking now for over 10 years and have never seen something like this. I will definitely try this.
TIME SAVING TIP: I use an alarm clock to wake up my spices.
😂
That's funny
😅
I’m actually surprised John hasn’t pinned this comment.
My family is not from Oaxaca so we aren't using that pork product but if we want to gussy up some beans we frequently cook chorizo until very crisp! Works just as well, at least as far as beans are concerned, and obviously has some extra flavor from all the spices from the chorizo!
But Chorizo is already pork, so what do you mean you don't use pork?
Had a bunch of these when I was just down in oaxaca. P.s. thanks for the birthday wishes chef! Been watching for years and love your stuff!
Oh the possibilities! Definitely adding this to my dinner rotation list!
We make a similar thing out of smaller fried corn shells. We usually top with onion and jalapeno. Then top it with shredded lettuce after it's out of the oven. We call them tostadas. The tostada tortillas are sold locally here in southern Idaho in most grocery stores.
❤Thank you Chef John for another good recipe that you gave us.😊
Great idea, I love it❤️
Looks - and sounds - amazing!
Wonderful! Thank you. God Bless and stay safe.
Really amazing the variety of the recipies
A friend sent me a store-bought Spinach Dijon salad a while ago. I love it and have been getting it regularly since then. -- So the idea of _purple_ spinach just sounds really fun and cool and tasty, plus possibly good looking. I have never heard of it before. This reminds me to try purple carrots again. -- And Id have no objection to Brussels sprouts as a topping. I could see that along with a spinach artichoke (etc.) pizza. -- This pizza idea is basically a cross between a gigantic nacho and a mini pizza. Sounds great, but I'd also like some salsa or some tomato / marinara pizza sauce, sals seems like it would work, close to it.
You always cooking something good sounds delicious I got to trythank you
Would be great as nachos too!
Small 4'' castiron skillets for a group: Homemade tortilla chips, refried beans, Monterey jack, brussel sprouts, and sweet pickled jalapeños.
This is fascinating. I must try it!!
This sounds amazing!
I have a 40lb deep fryer at my disposal, in which is 100% beef tallow as the shortening. I shall be frying the tortilla in tallow! 😋
Chef John is the best!
Dude your videos like help me keep my sanity, also ive been watching tons of food videos and ive only very little experience actually cooking but im like better at cutting and cooking intuitivley then for example my mother which is kinda awesome.
I toast the tortilla in the preheating oven. I’ve done this as low / no carb pizza alt w pizza sauce, mozz, various topping but I’ll def be giving this Latin flare version a try soon
I never heard about crispy meat butter! Thank you for the recipe. I wish to try it as soon as possible))) Probably, with eat it with a very fresh homemade bread))) Have a great day!
It reminds me of a tostada. Looks amazing now.
Cuz it is 😂
Yep, a lot of people are reinventing the Tostada lately...
Gotta try this one 👏
6:30 That sheet pan has been around. You see a pan like that at someones house, you know the food will be great.
Awesome video!
In Slovenia we call that meat "Ocvirki" or in my region "Grbci". Try putting some of it in a pan and fry some sunny side up eggs on top, with fresh bread and a glass of milk. There is no better breakfast to start the day than that. Shit Im salivating :)
i was in oaxaca last year and had plenty of these on the street!
Beautiful
Waiting for all of those comments like: "as a mexican" this or that, type of thing 😂😂
As a mexican, I would have used a mexican hot sauce, not that asian hot sauce, yuck!
I've leaned to master the "tl" words since my husband is from Tlaxcala Mexico 😅
I wonder about the origin. It looks like a word of some Spanish and native language word smashed together.
@@jackbits6397 my husband says those "tl" and "ptl" letter combinations come from the Aztecs and Tlaxaltecas
I subscribed only because I like your humor and because I AM FROM OAXAXA! Lol
You gave me an idea on how to use that new meat flour..mix it with butter! Genius..😁
I love that you acknowledge it's tlayuda inspired! It looks delicious, imma try it. Also, does anyone know of a UK available replacement for queso Oaxaca?
Paneer maybe?
Oaxaca has been described as "Mexican mozzarella". So there's that.
@@paulwagner688 yeah I tried it but it's just not the same flavor profile, also mozzarella is too watery.
@@gaodargon Fontina then? Like Mozzarella but with flavor
@@gaodargon Also, you can't use fresh. you have to use "low moisture" mozz
I spent a few months in Puerto Escondido. I ate Tlayudas all the time. I miss Oaxaca. Beautiful beaches, great food and good smoke.
YUMMMMMMM!!!
That was a banger Chef thanks! ❤
Nice 👍
“Fairly thin and spreadable” was my nickname in high school 4:45
I lova da pizza!!!🍕🍕❤
So cleaver !
That pork paste is basically Rillettes de Tours
buon appetito!
This will score major points with my wife! Chef John is saving my marriage one video at a time.
I'll try to make that pork butter. But the best way to use Brussel sprouts is to throw them away.
Quick question Chef John, do you ever use all of your burners when cooking?? can all 6 be used to quicken a meal? Just asking..Peace DVD:)
No 4 nothin' Ur the best!
😊
Love the pork butter -- new secret project for when the wife isn't looking. Also; these are *great* with pickled onions!
Making the large corn tortilla is super easy.
Would this be using all of the refried beans on the one tortilla?
Chef John i'm still waiting for you to do a Calamari with a Garlic aioli sauce!
I will make this tomorrow. It looks fantastic but I will have to skip the Brussel sprouts because there is no way I can get them anywhere in May! Maybe some broccoli.
Essentially a tostada. You should do Food Wishes version of Taco Bell's classic "Mexican Pizza"! 🍕🌮🔔😆
Did a fancied up Mexican pizza before. Basically standard internet copycat recipe but with chorizo for the meat and some sliced Fresno chiles on top
Yes!!!!!!
You are - after all - the Space Intruder of your Pizza Tlayuda...
I’m totally gonna try this on memorial day.
🎉
Tlayuda - Say T followed by L just like T followed by R. Atlanta without the A in front. /TLah-YOO-dhah/ (Spanish ayuda with a TL- in front. Plah, Tlah, Klah, Blah, Dlah, Glah, Flah, Vlah, Slah, Zlah. It takes a little practice, but it's easy once you get used to it. TL and DL are "missing" from English in most words, which is actually weird once you realize it, since we have almost all those others.
Very pretty with the purple spinach
You are the Pablo Neruda of your Pizza Tlayuda.
i feel like my cats would love that pork paste
I wonder how tinned corned beef would go as a sub in for the rendered pork paste in a pinch. Salty, umami, meaty paste to flavour the beans, right?
Purple spinach from Popeye's Prince collection.
Add sliced avocado and we got brunch for two. don't forget the mimosa.
dis man eating BEAANZ
I would spread that crispy pork butter on toast and put an egg on top of it for the ultimate eggs on toast.
perfect! I'm looking for something like this... I'm a widow and I don't need to make complex meals most of the time.
This will be perfect for our 'after yoga' dinners - pink bubbly and Tlayuda. That will survive 1 hour waiting while we stretch our limits. Remember to breathe!
Mmmmmmmm, crust beans 👀
What brand and model is thats chefs knife?
We would also have accepted, "You are the Rick Bayless of how to play this."
mmmmm #pizza
John you can totally get pre-fried flat corn tortillas in any major grocery store. They call them by their actual name. Tostadas. They are in the Latino section usually on the top shelf.
"Tlayuda", These are not fried tostadas. Here in Mx they usually get placed over a open flame and toasted(charred edges). This is a beautiful salute to the "Tlayuda" by Chef John which I'd eat any day.
You're the keen buddha of your bean Tlayuda
Might be a fun video to make tortillas from scratch. I hear tortillas made from fresh masa instead of dried masa taste better.
Hands-up those among us too lazy to make pork butter🙋♀...just use some of that spicy Calabrian Nduja!
Will this recipe still work if i use tomato sauce instead of beans? Oh and what if I use pepperoni instead of all the veggies? Asking for a friend.
Pizza Mula!!
This Mexican approves 😂
Can you make a recipe for nopales?
Pizza Wheel Don't Lie.
Making crispy mini- pizzas in the toaster oven, using tortillas, is a great thing. Many different combinations/ options.
Are you still doing the Podcast?
Looks really good. I need to try making that pork spread. Where i live in Mexico, the authentic tlayudas include toasted grasshoppers (chapulines), and are toasted over a fire using a specific type of wood.
5:19 issa snake 🐍
I was thinking Asian street food before he put the sauce on!
No grasshoppers ? :)
I have been making this style of pizza for decades with pesto and parm. I started calling it ghetto pesto pizza, which is probably offensive to anyone that grew up eating this.
That was either a very juicy lime or chef john works a side job crushing rocks to gravel by hand.
Hard no on the brussel sprouts. They are fine but I don't like greens on my pizza. Zucchini is okay (precooked in a little oil or mwaved).
How is this different than a tostada??
Would have been awesome to save some of that pork to put on the top of that
5:18 snek
You should make a st louis
style pizza!