tlayudas for you
hi friends, lovers + people probably related to me —
103 — does anyone else remember the tv show totally spies?
always pretending my kitchen is a mexican restaurant
it’s too nice to write anything that long here & i have other things to do — these tlayudas are like if nachos + pizza had lil baby & it was chubby & loved pickle(y) things.
ingredients
chorizo
cilantro
scallions
refried black beans
garlic & chipotle peppers in adobo
salt & pepper
red onions (vinegar + sugar + salt) to pickle them
mexican style sour cream
salsa verde
chihuahua cheese
flour tortillas ( i used schmedium sized ones)
nonstick spray
steps
1st a lil prep — thinly slice your red onion and put in a quart container, cover with a 1/4 cup or so of red wine vinegar, & generous sprinkles of salt & sugar. shake & set aside in the fridge (these will just get more vibrant & pickle(y) as time goes on so feel free to do them a couple days in advance if you want to or if your just some like me who keeps pickled onions in the fridge just because 80% of the time. next chop your scallions & cilantro — this can be a fine as you’d like but sometimes i am lazy & my knife needs to be sharpened so they were a lil rough around the edges
2nd so you can make your own refried beans like i do here but also sometimes that’s a too much work — so i just bought a can of refried black beans & doctored them up a lil bit with some garlic, a left over chipotle pepper in adobo & some salt & pepper. you also don’t have to do this bc they are honestly p. good just warmed up as is. while this is going on crisp up your chorizo in a skillet (if making these for just yourself make 1 link, if you have friends make 2). once done drain the fat from them and set aside. eat a couple crumbles as a treat
3rd preheat your over to 375 and spray your sheet pan with a lil nonstick spray. then lay down your tortillas, schmear them with some refried black beans, cover them with your chihuahua cheese & your chorizo crumbles. bake till the cheese is all burnished & melty & and the bottoms look crisp. slide onto a cutting board and drizzle with mexican style sour cream, dollops of salsa verde, if you don’t have homemade store bought is fine. top with your pickl(y) onions, your scallions and cilantro. take a picture cut into lil triangles, eat standing up at the counter.
particularly good things i consumed recently
the papas bravas @ union — literally freaking incredible
are these the khakis? will i look like a camp counselor?! a preppy dirtbag?!
a lil red & white hang w/ ashton + audrey followed by a loser’s bracket championship win to close out the indoor vball szn
this out of context phenomenal sentence “Like The Bear if it was written by Gillian Flynn” — hunter harris
lonesome w/ caroline where the correct order is nachos, chips & salsa, 1 pitcher of mezcal margs + 1 additional mezcal marg a piece.
a lovely saturday evening dinner — where i had the best steak i’ve had in forever (thanks mike!) and also incredibly decadent & delicious flourless chocolate cake (janel, you’re an icon)
diversey turned 5 and it was so fun and i’m also now the proud owner of some soffe shorts that say JUICE
catching up w/ kiera over a v. fun liter of chilled red on one of those how is it only tuesday?
some post v. cold beach volleyball french fries @ caffe oliva — was it worth it just for those, yes or yes? they are crispy & hot & taste like a salt crystal
pizza & movie(s) friday w/ em — to wind down after the long week. might have been my best pizza yet (sourdough crust, secret shallot sauce, burrata, crispy crunchies, parsley finely chopped with pepperoncinis) — also easy a still holds up in case you were worried
a vintage market hang to block party to coming home a lil before midnight smelling like bonfire1
currently consuming
a beautiful morning featuring the best horchata latte (it’s cafe tola, you should go)
as always,
mk
ashton & audrey were promoted to series regulars + are now going by the moniker double a battery