Ingredients with Measurements:
- 2 large Tlayudas (or 4 small ones)
- 2 poblano peppers, roasted, peeled, seeded, and sliced into thin strips (rajas)
- 1/2 red onion, sliced into thin rings
- 1/2 cup crema (Mexican sour cream)
- 1/2 cup queso fresco, crumbled
- 1/4 cup cilantro leaves, chopped
- Salt and pepper to taste
Special equipment needed:
- Grill or gas stove for roasting the peppers
- Large skillet or griddle for cooking the Tlayudas
Step-by-step instructions:
1. Preheat the grill or gas stove to high heat. Place the poblano peppers directly on the grates and roast them, turning occasionally, until the skin is charred and blistered on all sides, about 10 minutes.
2. Transfer the peppers to a bowl and cover with plastic wrap. Let them steam for 10 minutes to loosen the skin.
3. Peel the skin off the peppers and remove the seeds and stems. Slice the peppers into thin strips (rajas) and set aside.
4. Heat a large skillet or griddle over medium-high heat. Place the Tlayudas on the skillet and cook for about 2-3 minutes on each side, until they are crispy and lightly browned.
5. Remove the Tlayudas from the skillet and place them on a cutting board or serving platter.
6. Top each Tlayuda with the sliced poblano peppers and red onion rings.
7. Drizzle the crema over the Tlayudas, using a spoon or a squeeze bottle.
8. Sprinkle the crumbled queso fresco and chopped cilantro over the top.
9. Season with salt and pepper to taste.
- Time:
Preparation time: 15 minutes
- Cooking time: 10-15 minutes
Temperature:
- Grill or gas stove: high heat
- Skillet or griddle: medium-high heat
Serving size:
- 2 large Tlayudas or 4 small ones
Nutritional information:
- Calories: 450
- Fat: 25g
- Carbohydrates: 40g
- Protein: 15g
- Fiber: 5g
Substitutions for ingredients:
- Tlayudas can be substituted with large tortillas or tostadas.
- Poblano peppers can be substituted with bell peppers or Anaheim peppers.
- Queso fresco can be substituted with feta cheese or goat cheese.
- Crema can be substituted with sour cream or Greek yogurt.
Variations:
- Add grilled chicken or steak for a heartier meal.
- Top with sliced avocado or guacamole for extra creaminess.
- Use different types of peppers for a spicier or milder flavor.
- Add black beans or refried beans for extra protein and fiber.
Tips and tricks:
- Make sure to char the peppers well to remove the skin easily.
- Use a sharp knife or pizza cutter to cut the Tlayudas into wedges.
- Serve with lime wedges for extra acidity.
Storage instructions:
- Tlayudas are best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat, place the Tlayudas in a skillet or griddle over medium heat and cook for 2-3 minutes on each side, until heated through.
Presentation ideas:
- Arrange the Tlayudas on a large platter and garnish with extra cilantro leaves and lime wedges.
Garnishes:
- Cilantro leaves
- Lime wedges
Pairings:
- Mexican beer, such as Corona or Modelo
- Margaritas or Palomas
Suggested side dishes:
- Mexican rice
- Refried beans
- Grilled corn on the cob
Troubleshooting advice:
- If the Tlayudas are not crispy enough, cook them for a few more minutes on each side.
- If the peppers are too spicy, remove the seeds and membranes before slicing them.
Food safety advice:
- Make sure to wash your hands and all utensils and surfaces before and after handling raw peppers.
- Store leftovers in the refrigerator and discard any that have been left at room temperature for more than 2 hours.
Food history:
- Tlayudas are a traditional dish from Oaxaca, Mexico, made with large, crispy tortillas and various toppings, such as beans, cheese, and meat.
Flavor profiles:
- The Tlayudas are crispy and slightly smoky from the grill, with a creamy and tangy flavor from the crema and queso fresco. The poblano peppers add a mild heat and a sweet, earthy flavor, while the red onions provide a crunchy texture and a slightly sweet taste.
Serving suggestions:
- Serve the Tlayudas as a main dish for lunch or dinner, or as an appetizer for a party or gathering.
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Region: Mexican