Brian: "I m clearly not Mexican..." Me: "Huh, I'll be damned." 🤣😂🤣

Rabble Rabble Rabble!!!!!!

@chicanoonthego

2 күн бұрын

Plebians🤗

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!

@yump

2 күн бұрын

Yeah the homemade pitas were so good. Good way to get rid of these hand me down budweisers I have no intention to drink.

Brian is one of the best foodtubers in the game 🤩

@aftershock7064

2 күн бұрын

Futurecanoe would beg to differ

@vanessastreit41202

Күн бұрын

He makes the most realistic and easy recipes. I've made more recipes from him than any other foodtuber

@OddTwinsTV

Күн бұрын

@@aftershock7064 who’s that?

@OddTwinsTV

Күн бұрын

@@vanessastreit41202 yes and he’s so good at teaching the why behind things too! plus he caters to all levels of cooks

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.

Looks awesome and thank you for making our kitchen fill with joy!

Mexican lahmacun? I'll be damned!

It looks delicious and easy to make! Thanks for the killer recipes as always Bri

Love this one Bri. So happy you used Olive Oil in this recipe. Making it this weekend.

The timer at 1:00 is great! Really shows you whats supposed to happen when you make it yourself

This looks amazing

Hey Bri! You’re an animal! I love how you just folded it and went for it. Totally what I’d do!

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!

By the time he said "let's eat this thing," this thing was already devoured. Might be worth a make.

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 😂

@seankessel3867

Күн бұрын

Bro I am so deeply stumped by this hint. God dammit. I may never sleep again until I figure it out.

@jeremyd.2156

Күн бұрын

Salivary glands and lymph nodes, that ain't meat

@JamesonNichols

Күн бұрын

@@seankessel3867I think it’s thymus gland

@JamesonNichols

Күн бұрын

As someone who loves tripas and buche I’m not bothered haha

Ridiculously amazing. Thank you. Loved every crunch.

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!

@barbhuber7502

12 сағат бұрын

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.

Hola Brian. Bien hecho!. Me parece una fácil solución para cena con un poco de diversión. Lo intentaré. Gracias. Figured I’d leave it in Spanish for you. I enjoy the content Brian, lots of good tips I’ve learned from you. Thanks!.

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.

@heathermbouman

Күн бұрын

Thumbs up to a Taco Town SNL reference 😂

Have to give this a try, when the summer is winding down 😊

Looks like I'm gonna have to break out the Ooni this weekend. Thanks for keeping me busy, Brian!

I don’t know always make the recipe as is but I always get inspired and pick up little techniques here and there. I struggle to make use of ingredients when I don’t know what other things go with it and you introduce me recipes with stuff I already use, that also adds a new ingredient into my repertoire.

I love this pizza! And what a great idea for anyone dieting that still wants to indulge without going off the rails. Thanks Buddy

Did you get a new camera? This video looks GREAT!

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!

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.

@MarcosElMalo2

2 күн бұрын

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.

@jesusislord88

2 күн бұрын

@@MarcosElMalo2 lol, yeah, I used to like that as a kid, but not much anymore, especially after that awesome al pastor pizza.

BRI that is a work of art!

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.

Omg YUM!

That was one of the best sponsor segues I have seen. Well played.

@jetah50

2 күн бұрын

i've seen similar with the food delivery ones.

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.

Next time you make this at home put another tortilla on top of the first layer of bean and chorizo then spread a second layer of those. After it's baked you can cut it into 1/4ths with a pizza cutter then add cold toppings. Much easier to eat and xtra crunchy layer is nice. Also creamy mild hot avocado sauce is really good on this with crispy shredded butter lettuce instead of cabbage.

I appreciate the disclaimer that these aren’t authentic tlayudas, and the final product is probably delicious, but for the record it’s important to note that tlayudas are made with nixtamalized corn flour (masa) and not with wheat flour. Baking the tortilla separately and adding the toppings afterwards (to be baked / grilled afterwards again) is also advisable for people interested in bringing this closer to the OG version: The process to make such a large, thin tortilla is quite artisanal and hard to replicate for a home cook (most people in Mexico just buy them pre-made and heat them up ahead of putting on the toppings), but just take this in mind. For more “authentic” toppings, I recommend using more cabbage and using “Oaxaca” style stringy cheese if available in your area. :)

@christianjean1474

2 күн бұрын

P.s. no hate on the video at all - the product looks great and is an interesting fusion of a tlayuda and an Italian pizza - I just wanted to provide some insight on the key characteristics of a Oaxacan tlayuda, which is one of my favorite street foods in Mexico

@mythbusta52

2 күн бұрын

I agree with everything you've said. I've had homemade and restaurant made tlayudas and you hit every single thing that would've brought this to the authentic level.

@mythbusta52

2 күн бұрын

Also they could sub in mozzarella if quesillo is too hard to find in their area, I've done that for some recipes. I get the string cheese and pull it.

@Max2k2se

2 күн бұрын

There is always one...

At 4:05, you don't want to know. But it's delicious.

This looks dope, I wonder if a corn tortilla dough would work as well 🤔 thanks B! ✌️

@MarcosElMalo2

2 күн бұрын

I don’t think corn masa would work for anything the diameter of a medium pizza. It will tear and fall apart if you exceed tortilla-diameter. I don’t think it bakes wel, unless you’re making oven baked chips. However, if you want something similar that is made with corn flour, look up sopes and huaraches. They’re fried, not baked. If you like pita bread, look up gorditas. It’s thick corn flatbread cooked on a griddle. You split it open and fill it with different things. There’s another thing you might like: quesadillas. Not the quesadillas you’re thinking of. These ones are made with corn masa, pressed out on a tortilla press, filled with your choice of fillings, folded over and pinched shut, and then fried in a comal. Sooo good!

@bdiddy1138

2 күн бұрын

@@MarcosElMalo2 thank you for that in depth answer, I've recently started making my own corn tortillas so was curious if that would translate to something like this. Thanks for all the suggestions too, I'll have to add them to my culinary journey 👍

@andreamartin1468

2 күн бұрын

Tlayudas are this big and made with corn, so... yes, it can work.

Hey Bri, always love your recipes. Was wondering if you could share a prep ahead, not too fussy day of meal to serve a large crowd. Im from the Midwest and the big ol’ crock pot of bbq pulled pork is yum, but getting tired of that. Thanks

Brian is on his pizza mayhem mode

Papa Lager keeping the hits coming!

@mattd5762

2 күн бұрын

@BriianLagerstrom I’m not sure what you mean, I’m a big fan of your videos. I’ve tweaked many of my recipes based on your posts. I’m a big fan and dedicated follower

This has me craving pizza... damn

Ha! I thought my doorbell rang!

choorizo is made from all the non sellable parts of the pig and mix together with chile and spices, you should really try some from toluca or huetamo (different states in mexico) also there's another kind of chorizo chistorra, very tasty but better on the grill!

@MarcosElMalo2

2 күн бұрын

In other words, chorizo is sausage. I like the green chorizo from Toluca. I don’t think what I buy is actually from Toluca, however. One time I had venison chorizo. It had walnuts or pecans or something mixed in with the deer meat. I make a green chorizo torta for the fiesta de San Patricio. I grill the chorizo in the casing so it keeps its shape. When it’s firm, I cut them longwise and grill the inside part. One sausage fits on a bolillo. Lettuce, onion, tomatoes according to your taste, ditto condiments (I like putting rajas on top).

@foodgeek.

2 күн бұрын

Not true. Chorizo is made of lean meat and lard from the belly. Mixed with ground chillis and spices. It's cased in natural casing (tripe). It may or not be cultured and aged to develop acidity and flavor.

@Default78334

Күн бұрын

@@foodgeek. Most of the cheap Mexican-style chorizo sold at grocery stores in the US and Mexico is made from organ meats like the thymus, salivary glands, and lymph nodes of either pig or cow (the ingredient lists are explicit about this). Also tripe is stomach lining, not intestines. It's not usually used to case sausages.

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 😁

@kristenpeters_

2 күн бұрын

Sam the Cooking Guy did this! kzread.info/dash/bejne/k42f0c-NirOffbA.html

such a tease at the end! no dance!

Perfect crust. Nice recipe.

Can you make an Indian version of this pizza recipe? Maybe with naan-like bread for the crust?

Would love some recipes using a white fish

I definitely will try on taco tuesday, but i might also place some cheese on the parchment paper and lay out the dough on top of it.

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.

Did you change cameras? This vid was looking extra crisp

@BrianLagerstrom

2 күн бұрын

Shot with a diff lens

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.

bring back the dance!

Bri with another banger-slap-smack-yum! 😋

Bruh… that looks SINFULLY delicious!!! 🤩❤️👍

I learned at my mother’s knee to _never_ ask want sausages are made of!

@reidwaanwookay482

2 күн бұрын

That’s why I no longer eat sausage.

Love your videos! Anyway you can also show imperial measurements for us "heathens" in the U.S?😂

@BrianLagerstrom

2 күн бұрын

In description

@keales9564

2 күн бұрын

Oh, my, Im truly sorry! I'll be a Man and won't delete my comment!!😂😂 "incoming!! @BrianLagerstrom

Where’s the dance old man😭

This looks great. But great ad pivot!

Brian, I've noticed my dough doesn't quite turn out the same as yours moisture wise a lot of the time. Does elevation make a meaningful difference in dough hydration? I'm at a relatively high elevation and use a scale to measure my ingredients.

Respectfully I’d have to send it back to the chef and have him try again 😂

I have a secret ingredient for any refried bean, but I could never tell you. It's a secret.

I have a bunch of storebought tortillas already laying around, would those work or would they char up in the oven?

This looks insanely tasty

Will Nduja work instead of chorizo?

Eat these all the time - gringo in NC. Can't say it at all.

I love bri because I know he won’t ever have videos titled “Making the Biggest Pizza in the world for Elon Musk” in pursuit of the algorithm

can it be made with a maize tortilla crust for maximum flavor? also pro tip, turkey chorizo is the best.

4:43 Bouncy Red Thing< What Hot Sauce are you using?

Notification didn't go out.

Check it out if you haven't seen the Summer Edition of Feast Magazine there is a article about Chicken Scratch and a picture of you on page 31 with the team at Niche in 2015, I was flipping thru and Hey Bri. 😊 I love Mexican pizza can't wait to try it.

When will the ice cream video come, Pls respond

Waiting for the: "as a mexican, I am mexican and, thats not mexican and.. even I am mexican..." Comments😂😂

@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? 🙂

@inShortOrder111

2 күн бұрын

@BriianLagerstrom obviously NOT @Brianlagerstrom

@jetah50

2 күн бұрын

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.

B. Do you use the dough blade on processor, or does the cutting blade suffice?

@BrianLagerstrom

2 күн бұрын

Cutting blade good enough

.....but I like Black Bean spackle 😂

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.

Reminds me of a Mexican lahmacun

Hi Brian, is your oven gas or electric?

Bro no dancing and music with eating that thing?

New Haven style video coming?

Glorious

LOL at asking what’s in chorizo… don’t look it up. Next debate: pork vs beef chorizo (seems I prefer pork)

Brian may have been been partaking prior to this video.

dude relax on the pizzas every single day

Mexican stamp of approval 🤝🏽

How can you not have a glass of Tiquila. To go with the pizza.

@TheIronChainMaster

2 күн бұрын

Or a margarita 🍹

@jetah50

2 күн бұрын

Bri said he clearly wasn't mexican...

Dude. Yes.

My sister's burnt Mac and cheese that she cooks like risotto destroys taco bell

@LeonisYT

2 күн бұрын

@BriianLagerstrom oh hai Mr bot.

So its a open quesidilla...

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.

Calzonedilla

Taco bell eat your heart out

BRO!!!! Anodyne Coffee in Milwaukee is THE GOATTT!!!! So happy to see them getting some love. #MilwaukeeLove

@danpologe

2 күн бұрын

414 represent

mmmmm... bean spackle

Never been this early

I was just in Oaxaca a couple of years ago, and I wouldn't have thought about calling a Tlayuda a Mexican pizza lol. This is awesome. I think the only way to make this have more of an "authentic" feel to it would be to use corn flour (Maseca) instead of the AP flour, and use lard instead of olive oil. That said, any people trying to gatekeep this are just tryhards. I'm a Mexican looking forward to try this and see how it goes.

@hectoralejandrotorrespopoc9232

2 күн бұрын

Comparar una pizza con una tlayuda tampoco me parece apropiado, ya de por sí la cultura de oaxaca pasa desestimada y desapercibida en el resto del país.

@MarcosElMalo2

2 күн бұрын

He ate it folded over, proving again that pizza is really a taco. I didn’t realize that comida Oaxaqueña is ignored. Chicken mole is served at every quinceañera, and every other fiesta. They sell tamales oaxaqueños on the street near by (not as common as regular tamales). I haven’t seen Tlayuda. I think the closest thing is sopes or huaraches.

@urquimedes4459

2 күн бұрын

@@hectoralejandrotorrespopoc9232 Desapercibida y desestimada? QUE? Soy del norte de Mexico, y aqui seguimos respetando bastante el mole y las enmoladas. Oaxaca es conocido a nivel no solo nacional, pero internacional por su comida. Quitate ese complejo de victima.

@MarcosElMalo2

2 күн бұрын

Also, I don’t think masa holds together for anything that big. There’s a reason tortillas are the size they are. It would crumble and break apart unless you fried it. Or maybe what you want is just a tostada? The flour masa serves a purpose here. It’s stronger. It’s going to crisp up in the oven rather than become a soggy mess like you might get putting that much stuff on a raw corn tortilla and baking it. I’m not saying never bake corn masa. I’m saying you’re better off frying it in oil or heating it on a griddle. All of that said, if you try this receta with corn flour and it works please report back.

@hectoralejandrotorrespopoc9232

2 күн бұрын

@@urquimedes4459 Yo no soy de oaxaca, soy del centro del país, que su comida sea conocida y estimada no quiere decir que sus recetas sea preservadas y su cultura sea conocida. Pero como eres del norte no entiendes la complejidad de los problemas del sur, eso siempre lo veo en toda la gente de esos estados.

Nah, mexican pizza clears that easy - deep fried shells >>>> baked

Did you eat that whole thing? Yikes!

You don't need to be Mexican to cook authentic Mexican food. There's no copyright on it.

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.

@friendlyneighbor726

2 күн бұрын

he also said its inspired by a tlyuda, he didn't call it an authentic tlayuda last I checked