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.
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 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
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!
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.
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.
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 🤷🏽♂️
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.
"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!
Def not my favorite brand of chorizo. Very mushy and greasy. If you can find Cantella's, you will be a happier person. But it might not travel outside California.
It's more like your PEOPLE stole everything from MEXICO - chocolate, AVOCADOS, chili peppers, vanilla, tomatoes, including CALIFORNIA, and you can't even pronounce GUACAMOLE correctly🙄
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.
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.
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.
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.
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.
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
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?
Props for featuring something different... But this thing looks and sounds terrible. It's one of the VERY few things you've presented here that I have absolutely no desire or intention of ever making. Even you don't sound that sold on it. Sorry. Swing and a miss.
I feel "authentic" just means "originated in" and can be done by anyone who wishes to share that. I make an authentic Neapolitan pizza and am not Italian, but the recipe was taught to me by the son of a pizza maker (who is the one that taught him how to make pizza). As far as I'm concerned, that makes the recipe I use "authentic" and it would very disrespectful to not give credit where credit is due.
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’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!
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.
What does not being mexican have to do with the dish not being 'Authentic'? A better word would probably be traditional, but in any event there is no mexican magic imparted into a recipe when you are the 'correct' race.
I was a little disappointed that you got sponsored by established titles in another video. Waste of money and people are calling it a scam now. But hey, money talks...
@@captaincutoffnot just eyes you actually need a color accurate display for this... If your display settings are set to vivid or bright mode you won't be able to notice any difference
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.
People that are so concerned with authenticity are annoying. I wish Brian would claim all of his recipes are authentic and then continue to commit food crimes if only to ruffle their feathers
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.
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.
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.
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.
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!
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.
Fabulosity as always, but the avocado and radishes and cabbage are crying out for a quick toss in a squiggle of olive oil, a squeezer of lime juice, and a pinch of salt.
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!.
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’.
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.
Have to give this a try, when the summer is winding down 😊
I would Love it if you began to offer gluten free options for your bread like recipes!
I learned at my mother’s knee to _never_ ask want sausages are made of!
That’s why I no longer eat sausage.
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
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 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
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.
Mexican lahmacun? I'll be damned!
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 😂
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.
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
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 🤷🏽♂️
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.
"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!
Can you make an Indian version of this pizza recipe? Maybe with naan-like bread for the crust?
Def not my favorite brand of chorizo. Very mushy and greasy. If you can find Cantella's, you will be a happier person. But it might not travel outside California.
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
Mexico stole the Mexican pizza from Taco Bell🤷♀️
😂😂😂
😂 no 😂
How dare they? 😡
sounds fair for taco bell stealing mexican food hahaha
It's more like your PEOPLE stole everything from MEXICO - chocolate, AVOCADOS, chili peppers, vanilla, tomatoes, including CALIFORNIA, and you can't even pronounce GUACAMOLE correctly🙄
Looks like I'm gonna have to break out the Ooni this weekend. Thanks for keeping me busy, Brian!
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. 😋
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.
First
You weren't first. You bring shame to your name.
By the time he said "let's eat this thing," this thing was already devoured. Might be worth a make.
Did you change cameras? This vid was looking extra crisp
Shot with a diff lens
bring back the dance!
Waiting for the: "as a mexican, I am mexican and, thats not mexican and.. even I am mexican..."
Comments😂😂
Hey Bri! You’re an animal! I love how you just folded it and went for it. Totally what I’d do!
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.
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.
علي موحان💕🤎💜🤎💜🤎🤎💜❤💜🤎🤎💜🤎💜🤎💜🤎💗🤎💗🤎💗🤎💗🤎💗🤎💗🤎🤎💗🤎💗🤎💗🤎💗💕🤎💗💗💕💕💗💕💗💗💗
The timer at 1:00 is great! Really shows you whats supposed to happen when you make it yourself
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.
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
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?
Props for featuring something different... But this thing looks and sounds terrible. It's one of the VERY few things you've presented here that I have absolutely no desire or intention of ever making. Even you don't sound that sold on it. Sorry. Swing and a miss.
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
Bri with another banger-slap-smack-yum! 😋
I feel "authentic" just means "originated in" and can be done by anyone who wishes to share that. I make an authentic Neapolitan pizza and am not Italian, but the recipe was taught to me by the son of a pizza maker (who is the one that taught him how to make pizza).
As far as I'm concerned, that makes the recipe I use "authentic" and it would very disrespectful to not give credit where credit is due.
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 🫡
Love this one Bri. So happy you used Olive Oil in this recipe. Making it this weekend.
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.
Bri, we love you, but don’t you ever badmouth king papicito taco bell
Man, that's probably delicious, but after baking it looked like tortilla covered with dry dirt. Most unsatisfying view on your channel, sry
COULD you do a full english breakfast bri? Would be cool to see your take on it you have to include black pudding though!
LOL at asking what’s in chorizo… don’t look it up. Next debate: pork vs beef chorizo (seems I prefer pork)
I would have everything that you had made every pizza ever created! I Sir, was wrong. 25% of your content is pizza.
Looks like something my grandsons would devour ❤Rachel Cooks with Love here on UA-cam has a homemade chorizo recipe?
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.
What??? You're telling me you're not MEXICAN??? All this time I thought you was MEXICAN!!! I have to stop watching you NOW🙆
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?
That brand of Chorizo is made from salivary glands and lymph nodes.
What does not being mexican have to do with the dish not being 'Authentic'? A better word would probably be traditional, but in any event there is no mexican magic imparted into a recipe when you are the 'correct' race.
I was a little disappointed that you got sponsored by established titles in another video. Waste of money and people are calling it a scam now.
But hey, money talks...
Is there something different about color grading or it's just me??
We worked with a different shooter/editor who isn’t me this time. Good eye. It didn’t workout so it’s me from now on.
@@BrianLagerstromyeah the colors are bit too bright compared to your previous ones... Maybe other people will like this...
My colorblind ass saw no difference and I am impressed you did
@@captaincutoffnot just eyes you actually need a color accurate display for this... If your display settings are set to vivid or bright mode you won't be able to notice any difference
@@Banditxam4 mine are set to "my phone which is old"
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.
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.
People that are so concerned with authenticity are annoying. I wish Brian would claim all of his recipes are authentic and then continue to commit food crimes if only to ruffle their feathers
Looks awesome and thank you for making our kitchen fill with joy!
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.
Brian.. you gotta up your chorizo game, that is one of the worst chorizo brands !!
that tlayuda looks delicious! and I'm Mexican :) kudos Brian
Respectfully I’d have to send it back to the chef and have him try again 😂
It's good and all but, Brian, why didn't u melt the melting cheese?
Bro get some ground pork and season it up yourself, that cacique stuff is nasty
4:05 offal. Usually lymph nodes and salivary glands for that kind.
Where's the grasshoppers?
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!
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.
Never been this early
Will Nduja work instead of chorizo?
Why the ethnic disclaimer in this video but not in all you other ones?
Would love some recipes using a white fish
you lost me at radishes..................and then cilantro 🤮🤮
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.
No dance??¿???¿??¿? Dang. I loved your dances.
seems like a Mexican Lahmacun in a way, looks unreal
It's not hard to beat Taco bell - it's literally dog meat
When will the ice cream video come, Pls respond
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
You very good at making your cooking process understandable. Your timing of small details and ingredient descriptions is profound 💯👊🏽
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.
Did you eat that whole thing? Yikes!
Where’s the dance old man😭
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!
Bro no dancing and music with eating that thing?
Hi Brian, is your oven gas or electric?
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.
6:05 what brand off coffee maker is that?
Why did you stop dancing at the end? :(
Videos just is not complete without that dance at the end you know that right?! 😂😂😂
This looked super yummy!
B. Do you use the dough blade on processor, or does the cutting blade suffice?
Cutting blade good enough
Fabulosity as always, but the avocado and radishes and cabbage are crying out for a quick toss in a squiggle of olive oil, a squeezer of lime juice, and a pinch of salt.
This looks amazing
Better than taco bell is a pretty low bar.
Taco Bell ain't Mexican food.
.....but I like Black Bean spackle 😂
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!.