$113 vs $10 Burrito: Pro Chef & Home Cook Swap Ingredients | Epicurious

in the avocado we're gonna head it to the end because i cut myself i'm kidding i'm kidding i just want these people to wake up [Music] hi i'm savol i'm a professional chef and this is a 130 burrito hi i'm bianca and i'm a home cook and these are my 10 burrito ingredients [Music] what i'm going to do with this i guess we'll find out soon i see this in my supermarket all the time and obviously it's not a cactus oh it is a cactus we're putting cactus in our burrito okay got it to all my spanish speaking friends i know i'm butchering these words forgive me i beg of you i was planning on making maritiere burrito surf and turf i had some excellent ingredients to work with i had fresh shrimp in a grass-fed bunning ribeye steak i had some pork skin and manteca to make fresh chicharrones i don't really eat bacon shh we're gonna keep this a secret on the low and you know i had cheese queso fresco for filling is that like a tongue in oaxaca for frying oh it's cheese i was gonna top it off with nopal pico de gallo made from no palace or a cactus i can't say i've ever eaten a cactus oh my gosh see gotta be careful tomatoes white onions cilantro pico jalapenos oregano and lime i was also going to make a tres chili sauce guajillo morita three chili sauce got it all right i had tomatillos plum tomatoes garlic and white onion oh god there's more this one and i have everything i needed for homemade tortillas all-purpose flour manteca and salt so i have to make a tortilla got it it's going to be the best delicious burrito why you guys always always stealing from me with bianca recipe i have simpler ingredients this is stuff that you might find in your kitchen or in your grocery store chicken breasts white rice flowing tomatoes white onion jalapeno cilantro monterey jack avocado sour cream sriracha and pre-made tortillas these ingredients might be simple but i'm gonna make the best burrito you ever had in your life trust me all these will probably cost about 11.85 10 i just had a kid i didn't get enough sleep so i need to work on my numbers again we have like steak shrimp i'll give it like 90 to 100 for the ingredients alone also i cut 113 for all of these ingredients so we're gonna have a little luxurious afternoon lunch [Music] so this is chef saul's recipes book he kind of played me i thought because he only gave me the ingredients i have no instructions i have no idea what to do here people i plan to just make a really simple burrito and now we have steak shrimp cactus i can't get away from the cactus it's one of my favorite ingredients i will say what i like about the nonpal is it's pretty healthy for you plus if you want to impress your friends okay so i've seen the show obviously like get rose here stats hi it's super nice to meet you nice to meet you rose oh my gosh what exactly is snowpow so it's a cactus leaf does it have the thorns in it yes a few of them actually got me i was harmed in the making of this video at the bottom there's a thin kind of flatter section take that hold it at an angle get a sharp knife and gently just kind of chip at it until you get all of the thorns removed and you're gonna put it into a rolling boil with a lot of salt in it leave it in there until it changes color it's going to become more like an olive green color take it out put it in an ice water bath so that'll stop the cooking and then you are going to maybe notice some sliminess wash it off and then you're going to grill it really briefly in a pan you're going to slice it up and it'll work in really well with the rest of the pico de gallo so that's just one step got it we have a lot to do here but i'm super a lie i'm i'm i'm a bit more confident than i was before really ready to dig into that cactus i feel like i'm doing nothing bianca i know you probably never work with a nopal oh no okay that's a little bit too rough don't spread all the spines all over the table because you might end up you know dropping it on the sauce and then you eat you burrito you have spine and then you have spines all over your mouth it's a mess it's a mess we're gonna be here all day chop it up with cactus we do we have a burrito to make i would like to eat it for lunch one down one to go so i'm thinking bianca is going to make grilled chicken guess what what i'm gonna make i'm gonna make this chicken dance make like a shredded chicken tinga stew instead of the chipotle i'm gonna throw some jalapeno the way to find out is really hot it's by doing this cut it and smell it oh those are spicy if you want to make your jalapeno spicy do this grab it on your table still have a nice spicy jalapeno so i'm just going to use one jalapeno in my pot right here so my nopales are thorn free and they're ready to be blanched normally when i make a burrito i really like things quick easy the blanching of the nopales takes longer than me cooking my burrito at home and eating it and watching my television show but yeah you know new experiences right now i'm going to use julian onions don't want to close my eyes don't do this at home see huh 23 years voila we have our onions and jalapenos for our tinker we're gonna throw some cilantro in here so i'm gonna add my chicken right here so here's my chicken for my chicken tinga i'm gonna put it on the stove bring it to boil make sure it's cooked all the way through and then shred the crap out of it shred it shred it i'm out sorry so we're going to take the boiling napales and we're going to put it in the ice cold bath we're going to put it on the grill i'm gonna leave it on the grill for a moment and get some grill marks [Music] now i'm not saying that's not how it's supposed to look but i don't know if i like it but yeah no slime oh here's the little slime i think this is good enough because it's bordering burnt and we don't want that we don't want burn i'm gonna chop up the napalas and then add all the ingredients to put together my pico de gallo should i give it a try um you know it has like a sour salted taste you know i'm gonna give it another try when i combine all the ingredients i have faith in chef as you can see bianca has sent me basic ingredients and one thing that i'm going to make is pico de gallo but i'm going to make avocado pico de gallo basically it's simple pico de gallo so now we're gonna add onions tomatoes jalapeno and a little oregano and some olive oil as well the nopal adds a bit of like a sliminess but it still smells pretty good now honestly i don't even know why they call it pico de gallo in mexico they call it salsa fresca you know what pico de gallo stands for right the mouth of the rooster and now let's find out how good this avocado is [Music] oh nice now i'm gonna dice it into squares why are we adding the avocado in the end because i say so no because we don't want to have as like as much avocado we're gonna have chunky avocado and there you have it avocado pico de gallo without lime it's okay i'm following the rules then let's cut up the slime for the finishing touch and now the moment of truth you must try you making you can wait until the end so it smells pretty good all right so my pico de gallo is done and for this other half your time is coming my friend so we're making progress guys we've made it to the chicharrones basically a combination of pork skin and manteca which is rendered pork fat we did a little pork crazy over here the reason why i use chicharron it's because i like to have some kind of crunchiness on my burrito now we're going to add the pork skin so you know i'm going to stand back you know we don't want no casualties as soon as you drop the skin onto the hot manteca you're going to see like a like a flower like skin is like transforming oh it's like a huge pork rind this is a pork skin but i'm pretty much done with it for now so bianca you'll send me some white rice i don't want to just put plain rice on my burrito do i look like a plain guy no right so i'm making rice concorn basically it's fried rice the rice sticks into the pan the burnt part is nice and crispy something that i learned with my wife cheese dominican rice hong kong that i'm saying this my love hong kong the crunchy texture of my burrito okay so it looks like it's ready so do i want to do this and flip it although i want to play save okay there we go oh my gosh this is the best hong kong ever nice and crunchy so now i'm going to cook my shrimp these are pretty jumbo it's a jumbo shrimp they're huge and cut it into little pieces little dices why because you kind of want to have even bite of the shrimp to season my shrimp today i have salt minced garlic and the chipotle i want to keep the sauce on the trim so i'm going to try not to move it around too much so it reminds me of uh like orange chicken so i already have my chicken right here it's already boiled look at this beauty normally i will tell you to use these two forks to kind of shred it but i have a better trick use your hands because you control the size of you of your chicken breast and there you have it shredded chicken for my chicken tinga i haven't had steak in some time we're going to season it with some salt and pepper so we're going for medium rare here rose said leave it alone leave it alone so you know what i do bring it along all right tinga time we're just going to cook this okay chicken tinga goes with chipotle but i'm not chipotle so i have to follow the rules santa you're watching this follow the roads i'm gonna chicken now look at this beautiful it's kind of look like a fajita and at this point i will add the chipotles so i'm just gonna close my eyes and think this is chipotle yes it's chipotle yes lots of chipotle this is nothing wrong with this sauce i love this sauce i love it and i'm gonna add my chicken broth that we make together and the pasta i'm not gonna add a lot i don't want to have a saggy burrito but normally you add a lot of chicken broth mmm that's when you know it's ready when it tastes delicious and it looks delicious i can't believe this is just lunch this is at least two meals so we're going to let it rest a little bit to kind of finish up cooking and cool off a bit all right ready right the other half of the avocado i'm going to make avocado sauce i'm going to make it happen with what i have i'm going to use onion for the jalapeno and cilantro [Music] i mean who doesn't like avocado i'm going to be making my tres chile sauce marble marita and guajillo guajillo for texture and flavor morita more for flavor herbal or spicy so normally i always have sour cream on the side and chef sauer i hope you're doing something good with my sour cream honestly i don't know what to do i'm not just going to mix them i'm going to make sriracha crema and this is really simple guys i mean come on it's more spicy it's actually really good so as you can see there is a little puffiness [Music] [Applause] actually that was a magic moment okay that was a moment and then you're gonna take a separate pan and you're gonna do a similar thing to the tomatoes and the onions and the other ingredients just toss them around to get them warm as well as a little bit charred and then you take those ingredients with your chilies and put them in a blender the vinegar is gonna color really nicely and give a little bit of a tang [Music] it's spicy but it's not too crazy so another special moment for me i'm going to make my own tortilla we have flour salt lard all right so it feels a little sticky ah i feel like a real chef let me make it dough who would have thought domesticated millennial all right so now we're gonna knead the dough so i'm kind of gonna shape this into a ball and then cover it with saran wrap and let it sit wrap it dough balls okay so my dough has been sitting for a little bit and now for the fun part i'm going to roll it into a tortilla it's a little harder than i thought so it's getting there totally digging the shape of my tortilla okay excited for me i am because this is like a 300 step process and we're near the end so that's why i'm happy oh yeah yeah look at this tortilla now this is a nice looking tortilla here's my cooked tortilla i wish i was making my own tortilla so i got this tortillas from from bianca she also sent me monterria cheese yes yes yes yes i'm going to do the cheese trick saul's cheese trick is basically putting the cheese in first and then we're going to put the tortilla on top of the cheese and then flip it but i'm going to double it what's better than cheese more cheese but first of all i need to heat up my tortilla if you don't hear abu tortilla it will break the cheese trick [Music] don't touch it leave it alone it's not bothering you it shouldn't be bothering the cheese put it over and then hold it and then oh we out here it's a little white it's cool you know what i'm going to do the same thing with this [Music] the cheat the cheese trick right here right now it is time to assemble my burrito i've been working hard for this my steak has been resting for a little bit and now we're going to slice it up i'm going to put my steak first i'm going to add some of this tinga and you see that there's not that much liquid into this tinga the shrimp with the chipotle adobo we're going to do the i'm going to do chunks of rice do you guys hear them so crunchy since the concord is a little bit dry it needs to have a little bit of sauce a little bit of money a little bit of money a little bit of my sriracha crema a little bit of salt so we're gonna add the famous nepal pico de gallo and the tres chile sauce and now for the chicharrones this is definitely pork rinds and it smells like when i was watching the stories with my grandpa watching all my children and now it's the case of fresco look at those colors look how beautiful that looks now i'm just gonna roll it i've never rolled a burrito before push the ends like that we're gonna fold inward and wrap this around pour all this inside here and then just push towards yourself like this and then it's gonna be so tight so we have our burrito for the finishing touch we're gonna put it back in the pan to seal it and this is how you seal the deal but wait there is more it's time for cheese trick part two so i did the cheese trick inside now i'm gonna do it outside and there you have it here's my burrito with cheese inside and outside let's play this baby split this it looks beautiful huh i know i love it i was hoping the cheese pull would happen but it looks tasty so we're gonna place it like this and we're gonna get some lime i'm going to make rolls so now it's just like sushi look at this beauty let's do a little ball of this little cold fresca trish chile sauce i'm like that looks cute to me does it look cute to you all right and then i guess we could add some of these little bad boys inside and here is my take on chef souls surf and turf burrito recipe a little bit of my avocado a little bit of my sriracha crema and some sour cream there we go i'm going to have this four for me and this is for ella my daughter and this is for elena maya there you have it my chicken tinga burrito [Music] i think i nailed it but there's one more thing that i have to do and that's trying this okay this is not working out for me should i have enough stuff not enough of the crema delicious delicious delicious it's just the layers of textures too like i can see i can feel the crunchiness of the of the concord it's just really really good hello so i'm team steak team shrimp i think they actually mix really well together but you know you know what i'm coming back to i'm back to the nepal the cactus you know it's not my favorite but i do enjoy the steak and the shrimp and the trish chile salsa so you know what two out of what's up that's like three three out of four ain't bad it's a pork rind i know it shout out to my grandpa hi so hi bianca how's it going how's the the burrito maritierra maritierra i like that see i'm happy i have you here because i've been butchering the names awful awful job the three chile sauce it was on point 10 out of 10. great great did you end up doing the cheese trick i did do the cheese trick you got some competition however i must know cactus how do you feel how do you feel about cactus i love cactus it's a listen whenever i want to feel like i'm eating something healthy i go for cactus i grill it really for cactus not like broccoli that's actually that's my mexican broccoli check it out check it out it looks yummy it looks it looks yellow you telling me the truth a scale of one to ten one to ten i think looks 9.99 okay that is you lovely lovely man lovely man oh wow so this is why would you disrespect me like that all right bad guy well thank you very much see you soon thank you bye

Channel: Epicurious

Views: 2,037,852

Rating: 4.9321046 out of 5

Keywords: best burrito, burrito, burrito recipe, burritos, cheap burrito, chicken burrito, chicken burrito recipe, easy burrito, epi, epicurious, epicurious ingredient swap, expensive burrito, gourmet burrito, homemade burrito, how to make burrito, how to make burritos, make chicken burrito, mexican burrito, pro chef vs home chef, pro chef vs home cook, professional chef vs amateur chef, restaurant burrito, saul montiel, shrimp burrito, steak burrito, tierra y mar

Id: e_7ilNL4gxM

Length: 21min 15sec (1275 seconds)

Published: Thu Apr 22 2021