Sabrosa y Deliciosa

It would only be a matter of time before I would slip back into a blog about food. Discovering local cuisine is when traveling is always a treat! When I traveled to Peru and Ecuador a number of years ago I discovered the ancient grain of quinoa and it has become a staple of my diet today. Central American food is so diverse. I have a couple of new favs when it comes to local food and drink.

In Chetumal, Mexico we got to enjoyed some local Mexican meals. Many would find Playa de Carmen an artificial play world for adults but we also stumbled upon a local fiesta complete with a carnival rides! We wandered around and found some food stalls selling some Tylaudas. I thought they were sabrosa y deliciosa!
 

Making Tlayudas (CC photo Paolita A courtesy of Flickr)

I found some more information on the web:

The Tlayuda, (sometimes mistakenly called “Clayuda”) originates specifically in the central valley regions of Oaxaca State. An age-old local specialty, tlayuda refers to the large, unique type of corn tortilla that’s native to central Oaxaca as well as to the dish using this same type of tortilla but topping it off with various ingredients. We might loosely call this dish “Mexican Pizza”, for lack of a better expression. The most important component of this dish is the big tortilla, which sometimes has a diameter measuring more than 40 centimters (16 inches).

The woman we got ours from grilled the tylundas over hot coals. The filling was of BBQ beef, refried beans, lettuce, Oaxaca cheese (the Mexican version of string cheese), and served with hot salsas. However, there are no hard-and-fast rules about the toppings. And you can eat your tlayuda open faced or folded in half, almost like an empanada or Italian calzone.

Here is a recipe from the web to try:

Tylundas

Ingredients:

2 cups black beans (homemade or canned) drained with liquid reserved

1 clove garlic, minced*

1 onion, finely chopped*

chile powder to taste

cumin to taste*

salt to tast*

fresh ground black pepper to taste*

1 cup of meat of your choice, chorizo, shredded chicken cooked, pork or beef

1 cup of chopped lettuce

1 Cup shredded Oaxaca or Mozzarella cheese
1 Cup meat of your choice, like chorizo or shredded chicken cooked, optional
1 Cup chopped lettuce
2 Roma tomatoes, diced
1 Avocado, peeled, pitted and sliced
1/2 Cup crumbly cheese of your choice, like queso fresco or farmer’s cheese, optional
Salsa to taste

*Note: If you’ve prepared black beans from scratch and already added seasonings, these additional spices might no be necessary. If using plain canned beans it’s best to add these ingredients.
Directions:
Preheat the oven to 450 degrees Farenheit.

If using canned beans put them in a small saucepan set over medium heat. Add the garlic, onion, chile powder, cumin, salt, and pepper. Warm the mixture, stirring occasionally, for about 5 minutes.
Place the mixture (or your homemade beans) in a blender. Blend after adding just enough reserved liquid from the beans to achieve a chunky-style purée. Place one tortilla on a baking sheet or pizza stone and spread half of the beans on it. Add 1/2 cup of the Oaxaca cheese and 1/2 cup of the meat. Bake for 5 minutes. Remove and sprinkle with 1/2 cup lettuce, half of the diced tomatoes, half of the sliced avocado, and 1/4 cup of the crumbly cheese. Bake another 3-5 minutes, until the toppings are hot and the tortilla is crispy around the edges.
Repeat procedure with the other tortilla. Top them off with salsa to taste. Eat them open-face, fold them in half, or cut them into slices and serve.

I like them folded in half! Yummy!

Also really enjoyed Jamaica. It tastes like cranberry juice as has so many health benefits too!


 Jamaica Flower Iced Tea (Agua de Jamaica)

4 cups water
1/2 cup dried jamaica flowers
1/2 cup sugar
another 3 cups cold water
more sugar to taste
1 lime, thinly sliced

If you prefer, you can sweeten with any natural sweetener of your choice including honey in place of granulated sugar).
First off, pick out a pot that won't stain. Hibiscus has the potential to stain just about anything it comes in contact with including your countertop, cookware, wooden spoons, favorite jeans, etc. So keep this in mind.
Bring the 4 cups of water to a boil. Remove water from heat and add the dried flowers and sugar. Place a lid over the pot and steep for 10 minutes, stirring once or twice along the way to break down the sugar granules.
Pour the infusion through a strainer into a pitcher or jug (this is usually where something gets stained). You are going to want to add about 3 more cups of cold water to the pitcher. Taste and adjust based on your personal preference. You can add a bit more sugar if you think you need it, or more water if you feel like the jamaica is too overpowering. This is usually just about right for my taste. I don't like the sugar to overpower the refreshing natural tartness of the jamaica flower.
Cool completely and serve with plenty of ice in glasses garnished with a slice of lime.
Serves 8.


http://www.101cookbooks.com/archives/000172.html

Everyone eats and drinks; yet only few appreciate the taste of food.   

 

Doctine of Mean 4.2 Confucius