So I always browse this site Portlandfood.org and look for weird shit to eat in my city. I love trying new foods, especially mexican dishes. So I'm on the website the other day and this cat post this pic up
Instantly I was like that looks bomb, so today I went to the same spot and tried one. It ran me $10 but this thing is huge and I guess its pretty rare u find these in the USA and even outside of Oaxaca. So for the gringo's lol that don't know what I'm talkin bout heres a summary of the dish. By the way this shit was beyond BOIMB it was hella delicious. yall gotta get up on that Tlayuda game
This is a late night antojito in Oaxaca. An oversized corned tortilla, super-thin, dry, and crisp is slathered with black beans, then topped with carne asada, shredded cabbage, and queso de oaxaca (ie, Mexican string cheese). Think of it as Mexican pizza."
"It should be so crisp that you can crunch through it and pick up a piece without it flopping. The lightly charred wrinkles underneath add to the emphasis on roasted corn flavor and aroma.
Normally, the tortilla is smeared with asiento, the little brown bits and fat at the bottom of the pan when carnitas, chicharron, and lard are made. Then black beans. El Rancho's great black beans really serve the dish well.
In Oaxaca, they most commonly use tasajo for the meat, a form of partially dried beef. It's actually tossed directly in the coals to cook it. Here they use cecina, another form of partially dried beef. It's cooked like carne asada, and if asked, they'll say it's carne asada. But it has a more intense beefiness which matches perfectly with the more intense roasted corn flavor of the tortilla.
From there, you have the fresh cabbage and the queso oaxaca, basically Mexican mozzarella, a stringy cheese that comes in long ribbons tied up into a ball at the store. But it has a sharper, tangier flavor. On the tlayuda, it's torn into frayed strips. A couple squirts of the in-house salsas and it's perfect. Really wonderful version of a unique and rare Mexican dish.
Instantly I was like that looks bomb, so today I went to the same spot and tried one. It ran me $10 but this thing is huge and I guess its pretty rare u find these in the USA and even outside of Oaxaca. So for the gringo's lol that don't know what I'm talkin bout heres a summary of the dish. By the way this shit was beyond BOIMB it was hella delicious. yall gotta get up on that Tlayuda game
This is a late night antojito in Oaxaca. An oversized corned tortilla, super-thin, dry, and crisp is slathered with black beans, then topped with carne asada, shredded cabbage, and queso de oaxaca (ie, Mexican string cheese). Think of it as Mexican pizza."
"It should be so crisp that you can crunch through it and pick up a piece without it flopping. The lightly charred wrinkles underneath add to the emphasis on roasted corn flavor and aroma.
Normally, the tortilla is smeared with asiento, the little brown bits and fat at the bottom of the pan when carnitas, chicharron, and lard are made. Then black beans. El Rancho's great black beans really serve the dish well.
In Oaxaca, they most commonly use tasajo for the meat, a form of partially dried beef. It's actually tossed directly in the coals to cook it. Here they use cecina, another form of partially dried beef. It's cooked like carne asada, and if asked, they'll say it's carne asada. But it has a more intense beefiness which matches perfectly with the more intense roasted corn flavor of the tortilla.
From there, you have the fresh cabbage and the queso oaxaca, basically Mexican mozzarella, a stringy cheese that comes in long ribbons tied up into a ball at the store. But it has a sharper, tangier flavor. On the tlayuda, it's torn into frayed strips. A couple squirts of the in-house salsas and it's perfect. Really wonderful version of a unique and rare Mexican dish.
