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.
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’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 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.
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.
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!
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.
@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 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.
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!
You're missing some aspects that make this good and unique but you atleast made it look good and folded it. Best way to do this is to fold it on the grill along with some meat so the cheese can melt.
I do generally like chorizo, but that brand i just cannot eat anymore after reading the ingredient list, lymph nodes and salivary glands is kind of gross when other brands just use ground pork. Also, i use a butter knife for avocados they are much less likely to cut you badly if you cut through the flesh or seed, but will still easily cut it in half, deseed it, and make thin slices.
You made me laugh so hard! Your recipe looks really good, and will definitely be making it soon, but…. So, a tlayuda it is not, because those are made with thick corn tortilla concoction… and a pizza it isn’t either because of the toppings. This is more of a flour tostada I guess.
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...
i would happily make beef wellington than dealing with that thin crust pizza. It will indefinitely stick to the board especially at the end and you have to do it all again after losing its shape. total nightmare
Your recipes would be a lot more practical if you used proper units of measure. No one uses grams to measure liquids. Seriously, if you want to be fancy, use mL. If it’s a critical baking recipe by all means get out your scale. Otherwise I’d actually make a few of your recipes if you used tbsp or cups or lbs which are easily derived from the package measurements. I won’t need my scale, a calculator, and a hundred containers to measure everything in grams. It comes off as unnecessarily arrogant and does nothing to serve your audience. /rant
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!
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.
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.
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 🤷🏽♂️
"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!
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🙄
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.
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.
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.
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.
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.
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
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
You very good at making your cooking process understandable. Your timing of small details and ingredient descriptions is profound 💯👊🏽
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.
Looks awesome and thank you for making our kitchen fill with joy!
Looks like I'm gonna have to break out the Ooni this weekend. Thanks for keeping me busy, Brian!
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.
By the time he said "let's eat this thing," this thing was already devoured. Might be worth a make.
that tlayuda looks delicious! and I'm Mexican :) kudos Brian
This looks so good!
Looks like something my grandsons would devour ❤Rachel Cooks with Love here on TH-cam has a homemade chorizo recipe?
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.
Bri with another banger-slap-smack-yum! 😋
TB Mexican Pizza vibes.
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.
4:05 offal. Usually lymph nodes and salivary glands for that kind.
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.
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!
Have to give this a try, when the summer is winding down 😊
Did you get a new camera? This video looks GREAT!
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.
That was one of the best sponsor segues I have seen. Well played.
i've seen similar with the food delivery ones.
Would love some recipes using a white fish
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?
Respectfully I’d have to send it back to the chef and have him try again 😂
LOL at asking what’s in chorizo… don’t look it up. Next debate: pork vs beef chorizo (seems I prefer pork)
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.
Reminds me of a Mexican lahmacun
I have a bunch of storebought tortillas already laying around, would those work or would they char up in the oven?
.....but I like Black Bean spackle 😂
BRI that is a work of art!
Ha! I thought my doorbell rang!
It's good and all but, Brian, why didn't u melt the melting cheese?
Waiting for the: "as a mexican, I am mexican and, thats not mexican and.. even I am mexican..."
Comments😂😂
I learned at my mother’s knee to _never_ ask want sausages are made of!
That’s why I no longer eat sausage.
This has me craving pizza... damn
This looks great. But great ad pivot!
I would Love it if you began to offer gluten free options for your bread like recipes!
No dance??¿???¿??¿? Dang. I loved your dances.
Where’s the dance old man😭
@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 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.
Taco bell eat your heart out
This looks insanely tasty
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!
You're missing some aspects that make this good and unique but you atleast made it look good and folded it.
Best way to do this is to fold it on the grill along with some meat so the cheese can melt.
How can you not have a glass of Tiquila. To go with the pizza.
Or a margarita 🍹
Bri said he clearly wasn't mexican...
Calzonedilla
Did you eat that whole thing? Yikes!
Notification didn't go out.
علي موحان💕🤎💜🤎💜🤎🤎💜❤💜🤎🤎💜🤎💜🤎💜🤎💗🤎💗🤎💗🤎💗🤎💗🤎💗🤎🤎💗🤎💗🤎💗🤎💗💕🤎💗💗💕💕💗💕💗💗💗
Bri, we love you, but don’t you ever badmouth king papicito taco bell
I do generally like chorizo, but that brand i just cannot eat anymore after reading the ingredient list, lymph nodes and salivary glands is kind of gross when other brands just use ground pork. Also, i use a butter knife for avocados they are much less likely to cut you badly if you cut through the flesh or seed, but will still easily cut it in half, deseed it, and make thin slices.
First time? That's pretty normal in mexico and latin america xD
Cacique is rancid dogshit 🤮
Better than taco bell is a pretty low bar.
Never been this early
What hot sauce is that?
Could be wrong but it definitely looks like the type of bottle that pretty much all sriraches use.
@@Grayald I think you’re right. Looks like the Sky Valley brand. I’ve seen it in the store, but haven’t tried it.
pork glands
You made me laugh so hard!
Your recipe looks really good, and will definitely be making it soon, but….
So, a tlayuda it is not, because those are made with thick corn tortilla concoction… and a pizza it isn’t either because of the toppings.
This is more of a flour tostada I guess.
he also said its inspired by a tlyuda, he didn't call it an authentic tlayuda last I checked
??? I love your videos. I’m also from the Lou. Do you have a video on a Jet’s Pizza dup?
What!?! No Dancing? I came for the recipe but I stay for the dancing
Someone hasn’t been watching for the last few months…
I would have everything that you had made every pizza ever created! I Sir, was wrong. 25% of your content is pizza.
No cumin pleeeeeeaase!
wow
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...
you lost me at radishes..................and then cilantro 🤮🤮
İts more like turkish lahmacun with toppings
That’s what it reminds me of. Didn’t recognize that at first.
Lahmacun is so good!
If you eat this and have a problem with pineapple on pizza you have problems.
We have Tlayudas in Mexico. Tlayudas are not pizza. We have pizza in Mexico and pizzas here are not tlayudas.
i would happily make beef wellington than dealing with that thin crust pizza. It will indefinitely stick to the board especially at the end and you have to do it all again after losing its shape. total nightmare
A shame seeing Brian going the way of ragusa and apologizing for making food not from his native culture. I'm sick of seeing this cultural mind rot.
Not the gringos disrespecting the tlayuda by referring to it as Mexican pizza 😭 The caucasity has to stop!
It's not a f'n pizza. It's basically a large tostada. Quit trying to shoehorn in other culture's foods into some other format.
4:43 Bouncy Red Thing< What Hot Sauce are you using?
Your recipes would be a lot more practical if you used proper units of measure. No one uses grams to measure liquids. Seriously, if you want to be fancy, use mL. If it’s a critical baking recipe by all means get out your scale. Otherwise I’d actually make a few of your recipes if you used tbsp or cups or lbs which are easily derived from the package measurements. I won’t need my scale, a calculator, and a hundred containers to measure everything in grams. It comes off as unnecessarily arrogant and does nothing to serve your audience. /rant
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!
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.
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 😂
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 🤷🏽♂️
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
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
First
You weren't first. You bring shame to your name.
"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!
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🙄
Can you make an Indian version of this pizza recipe? Maybe with naan-like bread for the crust?
bring back the dance!
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.
Hey Bri! You’re an animal! I love how you just folded it and went for it. Totally what I’d do!
The timer at 1:00 is great! Really shows you whats supposed to happen when you make it yourself
Did you change cameras? This vid was looking extra crisp
Shot with a diff lens
Love this one Bri. So happy you used Olive Oil in this recipe. Making it this weekend.
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.
What??? You're telling me you're not MEXICAN??? All this time I thought you was MEXICAN!!! I have to stop watching you NOW🙆
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.
That brand of Chorizo is made from salivary glands and lymph nodes.
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!
th-cam.com/video/aYkomTZP9MM/w-d-xo.html