Step by step: Yalitza Aparicio's recipe to make homemade tlayudas

Yalitza Aparicio is an actress who has won the audience's sympathy not only because of her charisma, but because of her talent and something that the protagonist of Rome has highlighted on more than one occasion is nothing more and nothing less than pride in her culture.

Although the activist, a native of Tlaxiaco, Oaxaca, has been discriminated against on multiple occasions during her career because of her place of origin, she constantly positions itself strongly to defend itself against those who try to denigrate it.

This time, through her YouTube channel, the Oscar nominee in 2019, she surprised with a spectacular recipe to prepare tlayudas and below we tell you everything you need to know to make a delicacy like this.

First of all, it is worth mentioning that tlayuda is an exquisite giant omelette full of flavors and textures, it is one of the many treasures that pre-Hispanic cultures left the country. It is a representative food of the state of Oaxaca that surprises anyone's palate. It can be eaten as a sope, quesadilla or taco, since its large size allows the taster to accommodate and taste the dish in their own way.

Yalitza shared in the audiovisual the whole process she did in the company of her loved ones to prepare the dish and with her characteristic sense of humor, told some anecdotes about it.

“It's a very typical thing in Oaxaca that while the one in charge of threading the quesillo, eats a little, then you always have to have enough,” he said.

-Meat of her choice (she used enchilada and chorizo)

-Fresh cheese

-Salsa (the actress prepared it in molcajete)

-Col

-Quesillo, which is also known in other regions of the country as oaxaca cheese

-Beans

-Chapulines

-Aguacate

-Papalo, Pipichi or Guaje

The actress from Rome mentioned that this is a versatile dish, because depending on each region the ingredients and ways of cooking it may vary.

Likewise, in the video you can see him shredding the quesillo, then Yalitza cooked the meat and prepared the omelette with a little butter. Then he placed the beans, the quesillo and the meat. Finally, the artist folded the giant tortilla in half.

“To begin with it was number one: roast the meat, two: the sauce, three: chop the cabbage, shred the cheese, fry the beans, but all this can be done together,” he said.

It should be noted that the history of tlayuda dates back to pre-Columbian times, something that can be seen from the name, since the same source points out that the name comes from the Nahuatl word tlao-li which means “shelled corn” and is complemented by the suffix uda, which denotes “abundance”.

The life of Mexican society would not be the same without the creativity of the native peoples, because thanks to their knowledge and intuition, they managed to inherit us countless stews with corn such as tamales, tortillas, pozole and of course, tlayuda.

For this reason, corn has always been a very important sustenance in Mexican food, a crop that has had economic, social, cultural and above all religious relevance, since it was associated with pre-Hispanic gods such as Cintéotl, Iztauhquicintéotl, Cozauhquicintéotl, among others.

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