what yall know bout them Tlayuda's though. it's kind of like a quesedilla
AND WEN I WAS YOUNGER I CALLED IT A MEXICAN PIZZA
quesadillas
- Thread starter 28g w/o the bag
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WTF HOW YALL KNOW ABOUT MY PEOPLES CUISINE?? AND QUESO OAXAQUENO? MA BRO JUST CAME BACK FROM YALAGLAG (Oacaca,MEX) WITH THAT CHEESE AND A COUPLE OF THOSE BIG ASS TORTILLAS THAT MA GRANFMA MADE, BUT ITS DELICOUS WEN MY MOM MAKES TLAYUDAS
AND WEN I WAS YOUNGER I CALLED IT A MEXICAN PIZZA
AND WEN I WAS YOUNGER I CALLED IT A MEXICAN PIZZA
I PUT A LIL OIL IN THE PAN, HEAT THAT SHIT UP, THROW DOWN A MEDIUM TORTILLA, OR IF ITS CORN SMALL, THROW SOME MONTERREY JACK ON THERE AND SOME PEPPER AND ONION THAT I ALREADY FRIED UP AND MAYBE SOME COOKED CHICKEN, THROW ON ANOTHER TORTILLA, COOK ON ONE SIDE, THEN FLIP IT AND COOK THE OTHER SIDE. SERVE WITH SOME REAL SALSA.
First I fire up the placa, Its a steel plate made for heating the tortillas,
Then I get some shredded or slice thin monterey cheese spread over on it, Grab a "Mission" tortilla medium size, Fold over the tortilla and then heat up each side for a minute or two on the placa till its brown but not to burnt. I like them more crispy, if im in the mood ill throw on some of my grandmas homeade salsa.
Then I get some shredded or slice thin monterey cheese spread over on it, Grab a "Mission" tortilla medium size, Fold over the tortilla and then heat up each side for a minute or two on the placa till its brown but not to burnt. I like them more crispy, if im in the mood ill throw on some of my grandmas homeade salsa.
