So, today we have our 3rd feature in “All Around America” and boys and girls do we have a hearty one upon us! When I approached Vianney from Sweet Life Bake about participating this year, she was super quick to jump on board but didn’t tell me what she was going to be sharing with us. I don’t like surprises unless they come in a lovely and well-packaged shoe box, but her email to me with this recipe got me hungry right after my trapeze class. Truthfully, I was expecting a decadent margarita. She does that well!
Vianney is a vibrant a food blogger covering mostly Mexican fare, where she hails from and is very proud of. She does a lot of great twists on her native cuisine and with that of her Texan lifestyle. She loves to bake and make anything with tequila. Have you seen her concoctions?? If not, make sure to check her out. I’m really excited to see where Vianney will take her food explorations in the next few years. Please welcome Vianney to Flanboyant Eats. This is her first time here! And, welcome, Sweet Life readers! B-
By Vianney Rodriguez
We’re celebrating Hispanic Heritage this month! The first thing that comes to mind when I think of my heritage is la comida! How blessed I feel to have Mexico running through my veins. The welcoming people, the vibrant colors, the history, the wonderful landscape and of course the tastiest food that will ever pass your lips. As a child up until my 17 birthday I spent every summer in Mexico with my grandmother. I spent my days on her porch, trying to avoid the heat while I sipped on my soda and watched the busy people as they hurriedly walked to their destination. Later in the evening when the temperature dropped we would head out to Mercado or to visit familia, stopping to eat along the way.
A raspa, a roasted elote or a plate of taquitos con salsa y cilantro the street vendors had it all! And we enjoyed each and every stop along the way. One summer I had my first Tlayuda and they have been a tasty part of my life ever since. Almost like a Mexican pizza this crispy street snack hits the spot. Loaded with all my favorite toppings and placed on a thin plate it was almost too much for this teenager to bear, but I somehow managed and have been making them at home ever since. Tlayudas are easy to make and are perfect for a crowd. I like to spread the toppings along the table and each guest can customize their own. My kids enjoy them loaded with cheese and mi carino enjoys his with loads of chorizo, either way your serve them they are a hit! Today I share with you a tiny taste of the streets of Mexico, a small piece of my teenage years and a loaded Tlayuda that pays homage to my heritage, enjoy!
A Tlayuda is a popular street snack in Oaxaca. This street snack consists of an over sized thin corn tortilla grilled over hot coals until crunchy. A thin layer of asiento (pork fat) and refried beans serve as the base. Toppings can include shredded cabbage, chorizo, thin slices of precooked meat or pork, onions, rajas, cheese, cilantro, avocado and salsa
The tlayuda may be eaten opened faced or folded in half. Often compared to a Mexican pizza they are an ideal party food. I thought they would be perfect for Cinco de Mayo. Imagine a complete table laced with bowls of endless toppings. Each guest can customize their own tlayuda with the flavors they enjoy. My girls loved the crispy crust and my hubby had a blast over loading his to the max.
*images courtesy of Vianney Rodriguez
CHECK BACK TOMORROW FOR A NEW FEATURED BLOGGER AND RECIPE INSPIRED BY LATIN AMERICA!
- 2 Cups fresh masa or corn masa flour (maseca)
- 1/4 teaspoon salt
- 1/4 Cups water
- Refried beans
- Toppings~ shredded cabbage, pre-cooked pork or meat, pickled red onion, cheese, avocado or salsa.
In a large bowl combine masa, water and salt. Mix with hands until dough is smooth and all the flour has been incorporated. Divide dough into 4 palm size balls. Place each ball between two sheets of plastic wrap. With rolling pin roll the tlayuda to about the size of a dinner plate. Pre-heat your oven to 450 degrees. Bake the tlayuda until crispy on baking sheet, about 10 minutes. Spread a layer of beans for base and add your favorite toppings.
Options included - shredded cabbage, pre-cooked pork or meat, pickled red onion, cheese, avocado or salsa.