For those wondering how a more authentic tlayuda would be: 1. The dough has to be made with nixtamalized corn. 2. Under the beans there’s an spread called “asiento”, that thing is burned fat that sits at the bottom of the pot when you are frying chicharrón. The asiento is the soul of the tlayuda. 3. Queso Oaxaca aka quesillo is the way to go. Chorizo is ok, there are other meats used to make tlayudas, sometimes they put more than one type of meat. The tlayuda is grilled most of the time.
Thank you for continuing to make recipe videos as always. Some of the foodtubers I follow have started doing things diverting from that, so it's nice to have somebody like you that still whips up high quality recipes and videos. Just tried the chicken souvlaki you made, it was phenomenal. Hoping this is as good too!
I've been loving these off-the-beaten-path recipes lately. I've been making pitas for various meals throughout the week after your souvlaki video. Loved that recipe and excited to try this one. Keep 'em coming brotherman.
I can't thank you enough! Despite being Mexican American I never had this incredible dish until I was in college. My mom and I found this little mom and pop place that served these near my campus and we fell in love. Fast forward and my mother passed away a few back and I've since moved away from home. No place near me now makes Tlayudas :( and I've always been intimiaddted to try and make em at home (especially since I don't own a lot of kitchen appliances) but now thanks to you I feel confident enough to make these for my friends and family. THANK YOU SO MUCH I look forward to making even more wonderful memories with tlayudas
Literally never comment on YT, but you can make this vegetarian by using soyrizo, which IMO is superior. I’m not veggie, I just like how much less greasy it is, but it tastes just as good. I’m from San Diego, where chorizo abounds, and you’ll find a lot of us love soyrizo. Give it a go.
I love Trader Joe’s soyrizo. I’m also not a vegetarian but my daughter was for years. I’m not even that into chorizo. I’m 1/2 Portuguese (Azorean) and 1/4 Mexican and it’s safe to say I was far more influenced by the Portuguese side having never met my Northern Mexican grandmother who died when my dad was very young. I prefer Portuguese chourico to chorizo by a huge margin. That said, I probably wouldn’t include it in a Mexican-inspired dish. BTW, soyrizo and roasted sweet potatoe make a great quesedilla filling.
I don’t know always make the recipe as is but I always get inspired and pick up little techniques here and there. I struggle to make use of ingredients when I don’t know what other things go with it and you introduce me recipes with stuff I already use, that also adds a new ingredient into my repertoire.
As a Mexican, I approve of you making this. I don’t get down with that whole “I’m white so i shouldn’t be cooking this or wearing that.” That cultural appropriation crap pisses me off. You are a talented chef and that’s enough. Plus, you’re hot lol 🤷🏽♂️
Brian.... love your videos! Argentina has a bunch of its own pizza styles... they are all awesome and a fun deep dive learning about them. Plus another bunch of ideas for pizza videos!
Anodyne is my favorite coffee I get from my coffee subscription. Tasty stuff! Also this pizza looks great. Might have to throw it in my new Gozney Oven.
Hola Brian. Bien hecho!. Me parece una fácil solución para cena con un poco de diversión. Lo intentaré. Gracias. Figured I’d leave it in Spanish for you. I enjoy the content Brian, lots of good tips I’ve learned from you. Thanks!.
Hey Bri, always love your recipes. Was wondering if you could share a prep ahead, not too fussy day of meal to serve a large crowd. Im from the Midwest and the big ol’ crock pot of bbq pulled pork is yum, but getting tired of that. Thanks
Mexican style pizzas are amazing, the best I've ever had was one with pineapple. And, for those that say pineapple doesn't belong on pizza, you haven't had an al pastor mexican style pizza. The one I had was from an awesome spot in a H.E.B. in San Antonio, where they make some of the best fresh pizzas I've ever had in a small pizza shop right inside the H.E.B. This looks and sounds amazing, and I definitely want to try to make it soon.
If it was al pastor, you are forgiven. The truth is when I order pizza, the kids always want “hawaiiana”. I’m exhausted with arguing and no one wants to hear it.
I appreciate the disclaimer that these aren’t authentic tlayudas, and the final product is probably delicious, but for the record it’s important to note that tlayudas are made with nixtamalized corn flour (masa) and not with wheat flour. Baking the tortilla separately and adding the toppings afterwards (to be baked / grilled afterwards again) is also advisable for people interested in bringing this closer to the OG version: The process to make such a large, thin tortilla is quite artisanal and hard to replicate for a home cook (most people in Mexico just buy them pre-made and heat them up ahead of putting on the toppings), but just take this in mind. For more “authentic” toppings, I recommend using more cabbage and using “Oaxaca” style stringy cheese if available in your area. :)
P.s. no hate on the video at all - the product looks great and is an interesting fusion of a tlayuda and an Italian pizza - I just wanted to provide some insight on the key characteristics of a Oaxacan tlayuda, which is one of my favorite street foods in Mexico
I agree with everything you've said. I've had homemade and restaurant made tlayudas and you hit every single thing that would've brought this to the authentic level.
I’m from Iowa where Happy Joe’s taco pizza originated so I’m no stranger to taco toppings on a pizza crust. This looks delicious! The only question I have is - why not put the chihuahua cheese on the pizza while it was still in the oven so it could get melty before adding the other toppings? It looks great and I’m inspired to make my own homemade taco pizza soon!
"I wonder what chorizo is made of, wait I don't think I want to know" You have no idea Mr. L. For reference - What was Christopher Columbus searching for when he was travelling the world? Spices - Because refrigeration hadn't been invented yet and meats spoiled and needed to be made edible after all. I have made many batches of chorizo when my parents owned a general store with a butcher in AZ back in the day. I will *still* eat TF out of it - as long as its cooked well!
Next time you make this at home put another tortilla on top of the first layer of bean and chorizo then spread a second layer of those. After it's baked you can cut it into 1/4ths with a pizza cutter then add cold toppings. Much easier to eat and xtra crunchy layer is nice. Also creamy mild hot avocado sauce is really good on this with crispy shredded butter lettuce instead of cabbage.
Hey Bri...what's up the pre-shredded cheese? I thought that was a big no no? Also, super interesting that the recipe doesn't call for the cheese to be melted.
Pizza? Now that's what I call a TACO! (Taco Town!) This looks great. If I don't count it as pizza, I can make it on pizza week without sacrificing regular pizza day.
If you wanna check other nice pizza-ish dishes, check out tarte flambée / Flammkuchen. Its a really cool variation and you can actually make quite a few different versions, including more sweet ones as a desert.
choorizo is made from all the non sellable parts of the pig and mix together with chile and spices, you should really try some from toluca or huetamo (different states in mexico) also there's another kind of chorizo chistorra, very tasty but better on the grill!
In other words, chorizo is sausage. I like the green chorizo from Toluca. I don’t think what I buy is actually from Toluca, however. One time I had venison chorizo. It had walnuts or pecans or something mixed in with the deer meat. I make a green chorizo torta for the fiesta de San Patricio. I grill the chorizo in the casing so it keeps its shape. When it’s firm, I cut them longwise and grill the inside part. One sausage fits on a bolillo. Lettuce, onion, tomatoes according to your taste, ditto condiments (I like putting rajas on top).
Not true. Chorizo is made of lean meat and lard from the belly. Mixed with ground chillis and spices. It's cased in natural casing (tripe). It may or not be cultured and aged to develop acidity and flavor.
@@foodgeek. Most of the cheap Mexican-style chorizo sold at grocery stores in the US and Mexico is made from organ meats like the thymus, salivary glands, and lymph nodes of either pig or cow (the ingredient lists are explicit about this). Also tripe is stomach lining, not intestines. It's not usually used to case sausages.
I know this isn’t meant to be authentic, but if you want more of a flavor that translates better to Mexican dishes, use a neutral flavored oil rather than olive. Oh and crema is usually made with salt. Not sure if that makes a big difference though. Definitely going to try this, looks amazing!
Technically I’d agree but, the olive oil is barely going to have an impact on flavor next to the chorizo. If you are trying to make it “more of a flavor that translates better to Mexican dishes” use corn flour not wheat. That’s what would have the biggest impact by far.
@BriianLagerstrom I’m not sure what you mean, I’m a big fan of your videos. I’ve tweaked many of my recipes based on your posts. I’m a big fan and dedicated follower
Brian, I've noticed my dough doesn't quite turn out the same as yours moisture wise a lot of the time. Does elevation make a meaningful difference in dough hydration? I'm at a relatively high elevation and use a scale to measure my ingredients.
Check it out if you haven't seen the Summer Edition of Feast Magazine there is a article about Chicken Scratch and a picture of you on page 31 with the team at Niche in 2015, I was flipping thru and Hey Bri. 😊 I love Mexican pizza can't wait to try it.
I don’t think corn masa would work for anything the diameter of a medium pizza. It will tear and fall apart if you exceed tortilla-diameter. I don’t think it bakes wel, unless you’re making oven baked chips. However, if you want something similar that is made with corn flour, look up sopes and huaraches. They’re fried, not baked. If you like pita bread, look up gorditas. It’s thick corn flatbread cooked on a griddle. You split it open and fill it with different things. There’s another thing you might like: quesadillas. Not the quesadillas you’re thinking of. These ones are made with corn masa, pressed out on a tortilla press, filled with your choice of fillings, folded over and pinched shut, and then fried in a comal. Sooo good!
@@MarcosElMalo2 thank you for that in depth answer, I've recently started making my own corn tortillas so was curious if that would translate to something like this. Thanks for all the suggestions too, I'll have to add them to my culinary journey 👍
@Brian - do you have any specific reasons why your pizza steel is always in your oven? A heat sink/moderator? Or is it just a pain to remove and store when not in use? 🙂
i was looking into oven steel a while back and it's both "keeps the oven at a better temp" and you can cook on *some* of them. the steel maintains the temp inside better than just the thin walls of the oven itself.
I was just in Oaxaca a couple of years ago, and I wouldn't have thought about calling a Tlayuda a Mexican pizza lol. This is awesome. I think the only way to make this have more of an "authentic" feel to it would be to use corn flour (Maseca) instead of the AP flour, and use lard instead of olive oil. That said, any people trying to gatekeep this are just tryhards. I'm a Mexican looking forward to try this and see how it goes.
Comparar una pizza con una tlayuda tampoco me parece apropiado, ya de por sí la cultura de oaxaca pasa desestimada y desapercibida en el resto del país.
He ate it folded over, proving again that pizza is really a taco. I didn’t realize that comida Oaxaqueña is ignored. Chicken mole is served at every quinceañera, and every other fiesta. They sell tamales oaxaqueños on the street near by (not as common as regular tamales). I haven’t seen Tlayuda. I think the closest thing is sopes or huaraches.
@@hectoralejandrotorrespopoc9232 Desapercibida y desestimada? QUE? Soy del norte de Mexico, y aqui seguimos respetando bastante el mole y las enmoladas. Oaxaca es conocido a nivel no solo nacional, pero internacional por su comida. Quitate ese complejo de victima.
Also, I don’t think masa holds together for anything that big. There’s a reason tortillas are the size they are. It would crumble and break apart unless you fried it. Or maybe what you want is just a tostada? The flour masa serves a purpose here. It’s stronger. It’s going to crisp up in the oven rather than become a soggy mess like you might get putting that much stuff on a raw corn tortilla and baking it. I’m not saying never bake corn masa. I’m saying you’re better off frying it in oil or heating it on a griddle. All of that said, if you try this receta with corn flour and it works please report back.
@@urquimedes4459 Yo no soy de oaxaca, soy del centro del país, que su comida sea conocida y estimada no quiere decir que sus recetas sea preservadas y su cultura sea conocida. Pero como eres del norte no entiendes la complejidad de los problemas del sur, eso siempre lo veo en toda la gente de esos estados.
As soon as I saw those black beans I knew this was an “authentic” southern Mexico dish. My father is from Veracruz and his side of the family are accustomed to mainly eating black beans (although any bean is easily enjoyed as well) while on my mother’s side they are from Jalisco and they are drama queens about black beans. Will not touch them, they think they’re gross.
Hey Brian, lust wanted to let you know that I've been subscribed to your channel for over 3 years and today i wanted to watch but i couldn't find you in my subscriptions list. Had to manually search for you and low and behold, i was no longer subscribed. I immediately resubscribed. I just recently happened to another channel i was suscribed to. Has your subscribers been decreasing lately?
If anybody out there has a link to an imitation recipe for the Taco Bell Mexican Pizza shells, I would LOVE you to share it with me. I've watched a bunch of these and it's always, "fry the tortilla" which is... not the answer. Please and thank you.
Hi, Brian. Please demand that UA-cam revert to the old layout with the description below the video. The new layout with the description on the right makes it impossible to see all the written content. The "more" button doesn't reveal the full description, but instead opens a "chapters" box that is completely unhelpful. The right sidebar is too wide, and makes the video image smaller than with the previous design. Thank you.
Safety tip! A butter knife works just as well for cutting an avocado in the peel and is much safer! No need to use a real knife if it's correctly ripened!
recipe looks banging! So i extra hate to do this big dog but "gilding the lily" is a bad thing. It means to like, totally destroy something in pursuit of making it better. I know, I’m sorry. Another great vid though 🫡
For those wondering how a more authentic tlayuda would be:
1. The dough has to be made with nixtamalized corn.
2. Under the beans there’s an spread called “asiento”, that thing is burned fat that sits at the bottom of the pot when you are frying chicharrón. The asiento is the soul of the tlayuda.
3. Queso Oaxaca aka quesillo is the way to go.
Chorizo is ok, there are other meats used to make tlayudas, sometimes they put more than one type of meat.
The tlayuda is grilled most of the time.
Brian: "I m clearly not Mexican..."
Me: "Huh, I'll be damned." 🤣😂🤣
Sure, but neither is Rick Bayless and the Mexican government has given him awards for his cooking.
Sadly, he has to say that or he would be accused of ‘cultural appropriation’.
Thank you for continuing to make recipe videos as always. Some of the foodtubers I follow have started doing things diverting from that, so it's nice to have somebody like you that still whips up high quality recipes and videos.
Just tried the chicken souvlaki you made, it was phenomenal. Hoping this is as good too!
Yeah the homemade pitas were so good. Good way to get rid of these hand me down budweisers I have no intention to drink.
I've been loving these off-the-beaten-path recipes lately. I've been making pitas for various meals throughout the week after your souvlaki video. Loved that recipe and excited to try this one. Keep 'em coming brotherman.
I can't thank you enough! Despite being Mexican American I never had this incredible dish until I was in college. My mom and I found this little mom and pop place that served these near my campus and we fell in love. Fast forward and my mother passed away a few back and I've since moved away from home. No place near me now makes Tlayudas :( and I've always been intimiaddted to try and make em at home (especially since I don't own a lot of kitchen appliances) but now thanks to you I feel confident enough to make these for my friends and family. THANK YOU SO MUCH I look forward to making even more wonderful memories with tlayudas
You very good at making your cooking process understandable. Your timing of small details and ingredient descriptions is profound 💯👊🏽
The timer at 1:00 is great! Really shows you whats supposed to happen when you make it yourself
Literally never comment on YT, but you can make this vegetarian by using soyrizo, which IMO is superior. I’m not veggie, I just like how much less greasy it is, but it tastes just as good. I’m from San Diego, where chorizo abounds, and you’ll find a lot of us love soyrizo. Give it a go.
I love Trader Joe’s soyrizo. I’m also not a vegetarian but my daughter was for years. I’m not even that into chorizo. I’m 1/2 Portuguese (Azorean) and 1/4 Mexican and it’s safe to say I was far more influenced by the Portuguese side having never met my Northern Mexican grandmother who died when my dad was very young. I prefer Portuguese chourico to chorizo by a huge margin. That said, I probably wouldn’t include it in a Mexican-inspired dish.
BTW, soyrizo and roasted sweet potatoe make a great quesedilla filling.
Love this one Bri. So happy you used Olive Oil in this recipe. Making it this weekend.
Brian is one of the best foodtubers in the game 🤩
Futurecanoe would beg to differ
He makes the most realistic and easy recipes. I've made more recipes from him than any other foodtuber
@@aftershock7064 who’s that?
@@vanessastreit41202 yes and he’s so good at teaching the why behind things too! plus he caters to all levels of cooks
Rabble Rabble Rabble!!!!!!
Plebians🤗
XD The Southpark townsfolk are very upset at you for some reason.
Brian I know you live in STL, so you should check out La Oaxaqueña. They have this dish AND CRICKETS
Ridiculously amazing. Thank you. Loved every crunch.
Looks awesome and thank you for making our kitchen fill with joy!
Video quality on this is incredible
I don’t know always make the recipe as is but I always get inspired and pick up little techniques here and there. I struggle to make use of ingredients when I don’t know what other things go with it and you introduce me recipes with stuff I already use, that also adds a new ingredient into my repertoire.
Hey Bri! You’re an animal! I love how you just folded it and went for it. Totally what I’d do!
As a Mexican, I approve of you making this. I don’t get down with that whole “I’m white so i shouldn’t be cooking this or wearing that.” That cultural appropriation crap pisses me off. You are a talented chef and that’s enough. Plus, you’re hot lol 🤷🏽♂️
Looks like I'm gonna have to break out the Ooni this weekend. Thanks for keeping me busy, Brian!
This looks so good!
Brian.... love your videos! Argentina has a bunch of its own pizza styles... they are all awesome and a fun deep dive learning about them. Plus another bunch of ideas for pizza videos!
It looks delicious and easy to make! Thanks for the killer recipes as always Bri
Anodyne is my favorite coffee I get from my coffee subscription. Tasty stuff! Also this pizza looks great. Might have to throw it in my new Gozney Oven.
Agreed, plus their physical Coffee Shop is so cool.
that tlayuda looks delicious! and I'm Mexican :) kudos Brian
Hola Brian. Bien hecho!. Me parece una fácil solución para cena con un poco de diversión. Lo intentaré. Gracias.
Figured I’d leave it in Spanish for you. I enjoy the content Brian, lots of good tips I’ve learned from you. Thanks!.
Hey Bri, always love your recipes. Was wondering if you could share a prep ahead, not too fussy day of meal to serve a large crowd. Im from the Midwest and the big ol’ crock pot of bbq pulled pork is yum, but getting tired of that. Thanks
Mexican lahmacun? I'll be damned!
Mexican style pizzas are amazing, the best I've ever had was one with pineapple. And, for those that say pineapple doesn't belong on pizza, you haven't had an al pastor mexican style pizza. The one I had was from an awesome spot in a H.E.B. in San Antonio, where they make some of the best fresh pizzas I've ever had in a small pizza shop right inside the H.E.B. This looks and sounds amazing, and I definitely want to try to make it soon.
If it was al pastor, you are forgiven.
The truth is when I order pizza, the kids always want “hawaiiana”. I’m exhausted with arguing and no one wants to hear it.
@@MarcosElMalo2 lol, yeah, I used to like that as a kid, but not much anymore, especially after that awesome al pastor pizza.
I love this pizza! And what a great idea for anyone dieting that still wants to indulge without going off the rails. Thanks Buddy
Bri with another banger-slap-smack-yum! 😋
I appreciate the disclaimer that these aren’t authentic tlayudas, and the final product is probably delicious, but for the record it’s important to note that tlayudas are made with nixtamalized corn flour (masa) and not with wheat flour. Baking the tortilla separately and adding the toppings afterwards (to be baked / grilled afterwards again) is also advisable for people interested in bringing this closer to the OG version: The process to make such a large, thin tortilla is quite artisanal and hard to replicate for a home cook (most people in Mexico just buy them pre-made and heat them up ahead of putting on the toppings), but just take this in mind. For more “authentic” toppings, I recommend using more cabbage and using “Oaxaca” style stringy cheese if available in your area. :)
P.s. no hate on the video at all - the product looks great and is an interesting fusion of a tlayuda and an Italian pizza - I just wanted to provide some insight on the key characteristics of a Oaxacan tlayuda, which is one of my favorite street foods in Mexico
I agree with everything you've said. I've had homemade and restaurant made tlayudas and you hit every single thing that would've brought this to the authentic level.
Also they could sub in mozzarella if quesillo is too hard to find in their area, I've done that for some recipes. I get the string cheese and pull it.
But still close enough. 😋
Videos just is not complete without that dance at the end you know that right?! 😂😂😂
This looked super yummy!
I’m from Iowa where Happy Joe’s taco pizza originated so I’m no stranger to taco toppings on a pizza crust. This looks delicious! The only question I have is - why not put the chihuahua cheese on the pizza while it was still in the oven so it could get melty before adding the other toppings? It looks great and I’m inspired to make my own homemade taco pizza soon!
Other than my sister, Happy Joe’s might be the thing I miss most from my years living in Iowa. Their pizza is THE BEST.
"I wonder what chorizo is made of, wait I don't think I want to know"
You have no idea Mr. L.
For reference - What was Christopher Columbus searching for when he was travelling the world?
Spices - Because refrigeration hadn't been invented yet and meats spoiled and needed to be made edible after all.
I have made many batches of chorizo when my parents owned a general store with a butcher in AZ back in the day.
I will *still* eat TF out of it - as long as its cooked well!
Next time you make this at home put another tortilla on top of the first layer of bean and chorizo then spread a second layer of those. After it's baked you can cut it into 1/4ths with a pizza cutter then add cold toppings. Much easier to eat and xtra crunchy layer is nice. Also creamy mild hot avocado sauce is really good on this with crispy shredded butter lettuce instead of cabbage.
Hey Bri...what's up the pre-shredded cheese? I thought that was a big no no? Also, super interesting that the recipe doesn't call for the cheese to be melted.
Have to give this a try, when the summer is winding down 😊
Pizza? Now that's what I call a TACO! (Taco Town!)
This looks great. If I don't count it as pizza, I can make it on pizza week without sacrificing regular pizza day.
Thumbs up to a Taco Town SNL reference 😂
That was one of the best sponsor segues I have seen. Well played.
i've seen similar with the food delivery ones.
No stand mixer. Options? I was planning on mixing by hand with a chopstick or handle of wooden spoon to bring together, then lots more kneading.
Dude, that came out amazing!
If you wanna check other nice pizza-ish dishes, check out tarte flambée / Flammkuchen. Its a really cool variation and you can actually make quite a few different versions, including more sweet ones as a desert.
Looks like something my grandsons would devour ❤Rachel Cooks with Love here on UA-cam has a homemade chorizo recipe?
I definitely will try on taco tuesday, but i might also place some cheese on the parchment paper and lay out the dough on top of it.
COULD you do a full english breakfast bri? Would be cool to see your take on it you have to include black pudding though!
choorizo is made from all the non sellable parts of the pig and mix together with chile and spices, you should really try some from toluca or huetamo (different states in mexico) also there's another kind of chorizo chistorra, very tasty but better on the grill!
In other words, chorizo is sausage. I like the green chorizo from Toluca. I don’t think what I buy is actually from Toluca, however. One time I had venison chorizo. It had walnuts or pecans or something mixed in with the deer meat.
I make a green chorizo torta for the fiesta de San Patricio. I grill the chorizo in the casing so it keeps its shape. When it’s firm, I cut them longwise and grill the inside part. One sausage fits on a bolillo. Lettuce, onion, tomatoes according to your taste, ditto condiments (I like putting rajas on top).
Not true. Chorizo is made of lean meat and lard from the belly. Mixed with ground chillis and spices. It's cased in natural casing (tripe). It may or not be cultured and aged to develop acidity and flavor.
@@foodgeek. Most of the cheap Mexican-style chorizo sold at grocery stores in the US and Mexico is made from organ meats like the thymus, salivary glands, and lymph nodes of either pig or cow (the ingredient lists are explicit about this). Also tripe is stomach lining, not intestines. It's not usually used to case sausages.
TB Mexican Pizza vibes.
Did you get a new camera? This video looks GREAT!
BRI that is a work of art!
I know this isn’t meant to be authentic, but if you want more of a flavor that translates better to Mexican dishes, use a neutral flavored oil rather than olive. Oh and crema is usually made with salt. Not sure if that makes a big difference though. Definitely going to try this, looks amazing!
Technically I’d agree but, the olive oil is barely going to have an impact on flavor next to the chorizo. If you are trying to make it “more of a flavor that translates better to Mexican dishes” use corn flour not wheat. That’s what would have the biggest impact by far.
@@alereavideoyfotodealtura8045 that’s a good point. The oil flavor only comes through on more mild flavored dishes.
At 4:05, you don't want to know. But it's delicious.
yeah i switched to soy for a while after reading the ingredients once. ive since reverted back to the pork and i just push it out of my brain
Oh I'm pretty sure that brand of chorizo makes it VERY clear what it's made of. I won't spoil it, but it rhymes with Primus band 😂
Bro I am so deeply stumped by this hint. God dammit. I may never sleep again until I figure it out.
Salivary glands and lymph nodes, that ain't meat
@@seankessel3867I think it’s thymus gland
As someone who loves tripas and buche I’m not bothered haha
Papa Lager keeping the hits coming!
@BriianLagerstrom I’m not sure what you mean, I’m a big fan of your videos. I’ve tweaked many of my recipes based on your posts. I’m a big fan and dedicated follower
Looks delicious. Asking about a cheat: Since the best way to eat this is folded over, can this just be made with a burrito-sized tortilla?
such a tease at the end! no dance!
Can you make an Indian version of this pizza recipe? Maybe with naan-like bread for the crust?
Brian, I've noticed my dough doesn't quite turn out the same as yours moisture wise a lot of the time. Does elevation make a meaningful difference in dough hydration? I'm at a relatively high elevation and use a scale to measure my ingredients.
Perfect crust. Nice recipe.
Would love some recipes using a white fish
This looks amazing
Hey Brian! Not sure if you're near a Casey's General Store, but they have a Taco Pizza that's super delicious. Would like to see your version of it 😁
Sam the Cooking Guy did this!
ua-cam.com/video/aYkomTZP9MM/v-deo.html
Check it out if you haven't seen the Summer Edition of Feast Magazine there is a article about Chicken Scratch and a picture of you on page 31 with the team at Niche in 2015, I was flipping thru and Hey Bri. 😊 I love Mexican pizza can't wait to try it.
Hi Brian, is your oven gas or electric?
Will Nduja work instead of chorizo?
I have a bunch of storebought tortillas already laying around, would those work or would they char up in the oven?
This looks dope, I wonder if a corn tortilla dough would work as well 🤔 thanks B! ✌️
I don’t think corn masa would work for anything the diameter of a medium pizza. It will tear and fall apart if you exceed tortilla-diameter. I don’t think it bakes wel, unless you’re making oven baked chips.
However, if you want something similar that is made with corn flour, look up sopes and huaraches. They’re fried, not baked. If you like pita bread, look up gorditas. It’s thick corn flatbread cooked on a griddle. You split it open and fill it with different things.
There’s another thing you might like: quesadillas. Not the quesadillas you’re thinking of. These ones are made with corn masa, pressed out on a tortilla press, filled with your choice of fillings, folded over and pinched shut, and then fried in a comal. Sooo good!
@@MarcosElMalo2 thank you for that in depth answer, I've recently started making my own corn tortillas so was curious if that would translate to something like this. Thanks for all the suggestions too, I'll have to add them to my culinary journey 👍
Tlayudas are this big and made with corn, so... yes, it can work.
can it be made with a maize tortilla crust for maximum flavor? also pro tip, turkey chorizo is the best.
This looks great. But great ad pivot!
By the time he said "let's eat this thing," this thing was already devoured. Might be worth a make.
bring back the dance!
Bruh… that looks SINFULLY delicious!!! 🤩❤️👍
Did you change cameras? This vid was looking extra crisp
Shot with a diff lens
Brian is on his pizza mayhem mode
4:05 offal. Usually lymph nodes and salivary glands for that kind.
Ha! I thought my doorbell rang!
This has me craving pizza... damn
@Brian - do you have any specific reasons why your pizza steel is always in your oven? A heat sink/moderator? Or is it just a pain to remove and store when not in use? 🙂
@BriianLagerstrom obviously NOT @Brianlagerstrom
i was looking into oven steel a while back and it's both "keeps the oven at a better temp" and you can cook on *some* of them.
the steel maintains the temp inside better than just the thin walls of the oven itself.
I was just in Oaxaca a couple of years ago, and I wouldn't have thought about calling a Tlayuda a Mexican pizza lol.
This is awesome. I think the only way to make this have more of an "authentic" feel to it would be to use corn flour (Maseca) instead of the AP flour, and use lard instead of olive oil. That said, any people trying to gatekeep this are just tryhards. I'm a Mexican looking forward to try this and see how it goes.
Comparar una pizza con una tlayuda tampoco me parece apropiado, ya de por sí la cultura de oaxaca pasa desestimada y desapercibida en el resto del país.
He ate it folded over, proving again that pizza is really a taco.
I didn’t realize that comida Oaxaqueña is ignored. Chicken mole is served at every quinceañera, and every other fiesta. They sell tamales oaxaqueños on the street near by (not as common as regular tamales). I haven’t seen Tlayuda. I think the closest thing is sopes or huaraches.
@@hectoralejandrotorrespopoc9232 Desapercibida y desestimada? QUE? Soy del norte de Mexico, y aqui seguimos respetando bastante el mole y las enmoladas.
Oaxaca es conocido a nivel no solo nacional, pero internacional por su comida. Quitate ese complejo de victima.
Also, I don’t think masa holds together for anything that big. There’s a reason tortillas are the size they are. It would crumble and break apart unless you fried it. Or maybe what you want is just a tostada? The flour masa serves a purpose here. It’s stronger. It’s going to crisp up in the oven rather than become a soggy mess like you might get putting that much stuff on a raw corn tortilla and baking it.
I’m not saying never bake corn masa. I’m saying you’re better off frying it in oil or heating it on a griddle.
All of that said, if you try this receta with corn flour and it works please report back.
@@urquimedes4459 Yo no soy de oaxaca, soy del centro del país, que su comida sea conocida y estimada no quiere decir que sus recetas sea preservadas y su cultura sea conocida. Pero como eres del norte no entiendes la complejidad de los problemas del sur, eso siempre lo veo en toda la gente de esos estados.
B. Do you use the dough blade on processor, or does the cutting blade suffice?
Cutting blade good enough
As soon as I saw those black beans I knew this was an “authentic” southern Mexico dish. My father is from Veracruz and his side of the family are accustomed to mainly eating black beans (although any bean is easily enjoyed as well) while on my mother’s side they are from Jalisco and they are drama queens about black beans. Will not touch them, they think they’re gross.
BRO!!!! Anodyne Coffee in Milwaukee is THE GOATTT!!!! So happy to see them getting some love. #MilwaukeeLove
414 represent
LOL at asking what’s in chorizo… don’t look it up. Next debate: pork vs beef chorizo (seems I prefer pork)
It's good and all but, Brian, why didn't u melt the melting cheese?
Respectfully I’d have to send it back to the chef and have him try again 😂
Hey Brian, lust wanted to let you know that I've been subscribed to your channel for over 3 years and today i wanted to watch but i couldn't find you in my subscriptions list. Had to manually search for you and low and behold, i was no longer subscribed. I immediately resubscribed. I just recently happened to another channel i was suscribed to.
Has your subscribers been decreasing lately?
I have a secret ingredient for any refried bean, but I could never tell you. It's a secret.
6:05 what brand off coffee maker is that?
Love your videos! Anyway you can also show imperial measurements for us "heathens" in the U.S?😂
In description
Oh, my, Im truly sorry! I'll be a Man and won't delete my comment!!😂😂 "incoming!!
@BrianLagerstrom
I love bri because I know he won’t ever have videos titled “Making the Biggest Pizza in the world for Elon Musk” in pursuit of the algorithm
Dude. Yes.
If anybody out there has a link to an imitation recipe for the Taco Bell Mexican Pizza shells, I would LOVE you to share it with me. I've watched a bunch of these and it's always, "fry the tortilla" which is... not the answer. Please and thank you.
Hi, Brian. Please demand that UA-cam revert to the old layout with the description below the video. The new layout with the description on the right makes it impossible to see all the written content. The "more" button doesn't reveal the full description, but instead opens a "chapters" box that is completely unhelpful. The right sidebar is too wide, and makes the video image smaller than with the previous design. Thank you.
I forgot to add the most important thing: I LOVE your channel and save practically all your recipes. So delicious!
I learned at my mother’s knee to _never_ ask want sausages are made of!
That’s why I no longer eat sausage.
Reminds me of a Mexican lahmacun
Safety tip! A butter knife works just as well for cutting an avocado in the peel and is much safer! No need to use a real knife if it's correctly ripened!
recipe looks banging! So i extra hate to do this big dog but "gilding the lily" is a bad thing. It means to like, totally destroy something in pursuit of making it better. I know, I’m sorry. Another great vid though 🫡
I would Love it if you began to offer gluten free options for your bread like recipes!
.....but I like Black Bean spackle 😂
Mexican stamp of approval 🤝🏽
Bri, we love you, but don’t you ever badmouth king papicito taco bell
When will the ice cream video come, Pls respond