Ingredients with Measurements:
- 2 large Tlayudas (Mexican-style crispy tortillas)
- 1 cup of Choriqueso (Mexican-style cheese and chorizo dip)
- 1 cup of Pico de Gallo (fresh tomato, onion, and cilantro salsa)
- 1/4 cup of chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large skillet or griddle
Step-by-step instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Place one Tlayuda on the skillet and cook for 1-2 minutes on each side until crispy.
3. Repeat with the second Tlayuda.
4. Spread 1/2 cup of Choriqueso over each Tlayuda.
5. Top each Tlayuda with 1/2 cup of Pico de Gallo.
6. Sprinkle chopped cilantro over the top of each Tlayuda.
7. Serve with lime wedges on the side.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- Medium-high heat
Serving size:
- 2 servings
Nutritional information:
- Calories per serving: 620
- Total fat: 35g
- Saturated fat: 18g
- Cholesterol: 90mg
- Sodium: 1460mg
- Total carbohydrates: 40g
- Dietary fiber: 8g
- Sugars: 5g
- Protein: 35g
Substitutions for ingredients:
- Tlayudas can be substituted with large flour tortillas.
- Choriqueso can be substituted with any Mexican-style cheese and chorizo dip.
- Pico de Gallo can be substituted with any fresh tomato salsa.
Variations:
- Add sliced avocado or guacamole on top of the Tlayudas.
- Substitute the Choriqueso with refried beans for a vegetarian option.
- Add sliced jalapenos for extra heat.
Tips and tricks:
- Make sure to cook the Tlayudas until crispy to prevent them from becoming soggy when topped with the Choriqueso and Pico de Gallo.
- Use a non-stick skillet or griddle to prevent the Tlayudas from sticking.
- Warm the Choriqueso in the microwave or on the stove before spreading it on the Tlayudas for easier spreading.
Storage instructions:
- Tlayudas are best served immediately and should not be stored.
Reheating instructions:
- Tlayudas should not be reheated as they will become soggy.
Presentation ideas:
- Serve the Tlayudas on a large platter with lime wedges on the side.
Garnishes:
- Garnish with extra chopped cilantro and sliced jalapenos.
Pairings:
- Serve with a cold Mexican beer or a margarita.
Suggested side dishes:
- Mexican rice and refried beans.
Troubleshooting advice:
- If the Tlayudas are sticking to the skillet or griddle, use a spatula to gently loosen them.
Food safety advice:
- Make sure to cook the Choriqueso and Pico de Gallo to a safe temperature of 165°F.
Food history:
- Tlayudas are a traditional dish from Oaxaca, Mexico, and are typically topped with beans, cheese, and meat.
Flavor profiles:
- The Tlayudas are crispy and savory, while the Choriqueso adds a spicy and cheesy flavor. The Pico de Gallo adds a fresh and tangy flavor.
Serving suggestions:
- Serve the Tlayudas as a main course or cut them into smaller pieces and serve as an appetizer.
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Region: Mexican