- Let me go to Big Head Joe's for you. They have the most insane burritos. - I don't much go for ethnic food. - Trust me. They have one that's
called the meat tornado. Literally killed a guy last year. - You had me at meat tornado. (box crashing) - Hey, what's up guys? Welcome back to Binging With Babish and welcome to the new
Binging With Babish kitchen, a sprawling two level garden apartment that I have retrofitted into
the play place of my dreams. I'll be taking you guys on a
proper tour of this space soon so you can see all the new toys and tools that as you can imagine,
I wanna keep safe. So it's fitting that this week sponsor, SimpliSafe, is helping me
keep my new home secure. SimpliSafe is an award-winning
home security system with no contracts. It's also super easy to set up. It took me less than
an hour to get mine up and running for the new house. Visit simplisafe.com/babish to learn more. Now, before we dig into the meat tornado we must first go back in
time to the old apartment where I enlisted some help
from an expert to ensure that this burrito could
in fact kill a man. Thank you so much for taking
the time to talk with me today. I understand that you are
a doctor of nutrition. - [Dr. Michael] Yes, I'm a medical doctor and what they call physician
nutrition specialists. I'm recognized by the National Board of Physician Nutrition Specialists. - Well, it sounds like they
could really use somebody like you in Pawnee, Indiana, because as I understand
it's a very unhealthy town. - [Dr. Michael] Well that's
what they are the clip that you showed me implies. - Yeah.
- Sure. - According to legend of
this burrito place in Pawnee, a gentlemen was killed by a burrito referred to as the meat tornado. - [Dr. Michael] Horrible, yet
there actually are true cases of death by meat
consumption usually plate, and those are called cafe coronaries. Now it's it was in a Mexican restaurant so that it wouldn't call
that a con cafe coronary I guess you'd call that a Cocina. - So you are a doctor
of nutrition and humor It would say, - [Dr. Micheal] (indistinct) But, yeah, you can die from eating. So let's think about not just the meat but the burrito is gonna
have spices isn't, right? So if it was a really
hot chilly that could that could somebody who
has existing artery disease and they could induce a coronary. Yeah, that could happen. - So assume that there
are no size limitations on this burrito, can you think of a, just a rough idea of you have a patient
that has heart issues don't eat this much meat or it
could kill you where you sit? - [Dr. Michael] (laughing) I would say you're
probably in that category. Yeah, in pounds, its possible. - All right so I think maybe the benchmark I'm trying to hit is maybe
like two pounds worth of meat. - [Dr. Michael] All right. Oh no (laughing) - Wow, I mean, as long as it
kills him, that's my end game. - [Dr. Michael] Yes, they can kill him - All right, well, I'm
gonna try to do this as true to form to a what
we've determined here and we're gonna try to have
this be a message of health because you shouldn't eat
things called a meat tornado, I don't think. - [Dr. Michael] No, I think
I wanted to stay awake - Well, thank you so much for
talking with me today, doctor. I appreciate it. And thanks for saving lives. Armed with this lethal knowledge, I set out to make a two pound spicy bean and meat filled burrito
with a licensed to kill first up flank steak in a
simple marinade of a quarter cup each lemon juice, vegetable oil, soy sauce and chicken stock, half a
teaspoon, cayenne pepper one tablespoon, ground cumin,
a quarter cup of white sugar two crushed cloves of garlic,
and about a tablespoon each kosher salt and
freshly ground black pepper. And because we're trying to be legit or authentic or whatever, a whole lot of fresh chopped cilantro,
tiny whisk until homogenous. And then we're gonna pour
it over our flank steaks make a sort of Carne asada . Remember that marinating
your meat in a bowl or casserole helps prevent
cross-contamination in the fridge. Once everybody's evenly
bathed in the marinade we're going to cover and fridge for about four hours flipping once or twice throughout the process. Now onto the next meat
of mentioned, Carnitas. For which we're gonna need a
whole bone in pork shoulder which we must first de-bone this skin and de-fat to some extent basically we want to scrape as much meat off the bone as possible
remove and reserve the skin. If you want to make Chicharrones remove any excess fat and cut
the meat into two inch pieces which we're going to cook and what some might call an
irresponsible amounts of lard. Two pounds of this stuff,
along with one cup of water going into a large wide, deep Dutch oven, which we're gonna set over medium high heat until
the lard is completely melted. And then slowly and carefully we're going to add the pork to the party. In addition to the pork,
we're gonna add the juice and flesh of two large
navel oranges cut in half. Just squeeze them, drop them in and bring this whole
thing to a bare simmer. Once a similar is reached
lower the heat to medium low and maintain a bare simmer
for about two hours. At first, the pork is gonna braise but then once all the water evaporates it's gonna start to effectively deep fry. After the first hour we're gonna fish out the orange wines and replaced them with half a large onion roughly chopped and four large cloves of garlic crushed for dried Bay leaves, two sticks of cinnamon, a teaspoon of whole cumin seeds and a
tablespoon of Mexican oregano. This as you can, well imagine is going to smell
unbelievable, but we're not done. We're also adding a half
cup, each light Mexican beer and evaporated milk, which at first I thought was kind of odd. But as the pork simmered
for an additional hour it turned out to be awesome.6 All the milk proteins separated and adhered to the meat and
began to Brown gorgeously leaving me with crispy on the outside, juicy on the inside of
tender flavorful carnitas which I'm gonna go ahead and
fridge until we're ready to use because they're gonna reheat beautifully right back in the oil. Next step, our chicken representative at the table is going to
be the thing that they boil a simple braised spicy
sausage shredded chicken which we're gonna make it as juicy as possible by searing skin
on bone in chicken breasts which is both going to
protect the delicate meat to give us some flavor in the braise and give us some nice fond
on the bottom of the pot. Once the chicken has
some color on both sides we're setting it aside and
dumping in one large onion roughly chopped in two cloves of garlic. We're just sautéing
those for a few minutes letting them pick up some color and letting them pick
up all that good stuff on the bottom of the pot. Then we are deglazing with
one cup of chicken stock, one tablespoon of Apple cider vinegar, a 14 ounce can of crushed
fire roasted tomatoes and one can of Chipotle
chilies in adobo sauce. We're also gonna add one teaspoon each ground cumin and Mexican oregano bring the whole affair to a rolling simmer and
drop the chicken breasts back in the hot tub where
they're gonna braise for about 45 minutes until the chicken is nice and
tender and cooked through. And so are the vegetables, Once everybody's nice and happy. We're gonna pull the chicken breasts out and use an immersion blender
to blend our vegetables and chilies into a smooth, but
still a little chunky sauce. Then once we've removed
the chickens bones and skin we're going to shred it using
two forks and return it. And any accumulated juices back to the pan season with kosher salt,
freshly ground pepper and simmer for 10 or so minutes, just to let those flavors
get to know each other face for seasoning. And then it's time to contend with the final fighter
in our meat cage match. Our flank steak has finished marinading and is ready for the grill or
in this case the plunge shot once we've removed some of
the excess herbs and garlic. So they do not burn. This guy is going to
respond especially well to any super hot cooking surface. I'm going with some well lubricated and thoroughly preheated cast iron once little wisps of smoke
emerged from its surface. We lay down the steak and leave it undisturbed
for about five minutes until its first side has been emblazoned with a deep dark brown char the sugar in the marinade is
what helps give this steak its beautiful crust. And it is going to hang out in the oven while we prepare the final
elements of our burrito the burrito for which we're going to need one extra large tortilla into the bowl the food processor goes eight and a half
ounces of all-purpose flour, a teaspoon of kosher salt, and two ounces of refrigerator
cold lard processed together until it resembles course crumbs. And then we're going to
slowly add three quarters of a cup of cold water while the machine runs until
a rough ball of dough forms which we're going to knead on
a lightly floured work surface until it feels smooth and elastic. Then we're gonna wrap it in plastic wrap and let it rest at room
temperature for about 15 minutes because it's gluten
needs to be very relaxed for what we're about to put it through. That's right, little ball of dough. You are not being used to make eight to 12 separate tortillas. No, no you are going to
make one giant tortilla. First we get to preheat our Paella pan maybe practice our scoop technique. Also we've gonna make sure
that it's preheated evenly since it's so much bigger than the flame Once it's good and smoking hot we're gonna lower the flame a little bit. While we roll out our tortilla on a generously floured work surface, I was going for a tortilla
with about the same diameter as my paella pan which turned out to be
my first of many mistakes after gently unfurling
it much like a pie crust. I learned that it should
indeed be slightly smaller than the paella pan Otherwise this is gonna happen. I tried my darndest to
salvage this giant tortilla but it also turned out
to be very, very tender. And because I was focused
on it tearing so easily I forgot to help it cook
evenly in the paella pan . So it ended up being burnt in the center, wrong in the outside's,
rip torn and full of holes. But let me ask you this last wine. Why do we fall? Well, Alfred it's so we can
learn how to pick ourselves up on my next try. I used only half the batch of dough which I rolled out thinner and smaller. Alison needed the dough twice as long. So as to develop the gluten, so it wouldn't be so delicate immediately after getting it in the pan. I tried to evenly disperse the heat. So the tortilla would cook evenly and rather than use a rolling pin I'm not entirely sure why I did that. I used the pizza peel to
flip the gargantuan tortilla cheers emanated through the kitchen as it was successfully flipped. And we could all see the
burrito that it was to become once cooked there was
only one thing left to do turn it into a meat delivery system. So back over on the worktop we're gonna start prepping our meat for burrito Insertion. The flank steak is very
important to slice thinly across the grain. If you slice it with the grain, you're gonna end up chewing on
shoestrings rather than meat. The carnitas once reheated
need only be shredded or chopped into bite size pieces. They're one of the most
delicious substances on planet earth, and if
there's one thing to make from this episode it's them because as we established
with Dr. Roth Korpt, what we're about to do, you
should not attempt at home. The time has come to
stack our tortilla proudly cognate Assata followed by carnitas Then I'm laying down the cheese
and topping with that polio. So it melts more effectively some re fried beans to
help induce cafe coronary. And since we want this thing to be spicy I can think of no better final topping than a few big lugs of
the last dab I was given as a consolation prize
for being on hot ones. And as you can see, I am not being sparing with this hot sauce that clocks in at more than 2 million Scoville units. Last but not least we got to make a burrito
out of this thing. So I'm going to try my best
to employ proper burrito rolling technique, tuck in the sides roll it over on itself tuck in the bottom, carry the seven. And there you have it
folks, a slightly sloppy but nonetheless legitimate meat tornado. And I'm sorry, you can't
see the numbers on the scale but it clocks in at one pound 15.8 ounces. So I'm comfortable with going ahead and call them this a two
pounder before we can dig in. Of course, we have to take a
look at that cross section. And unfortunately, I got a little excited and cut into early. So the cheese wasn't fully melted yet but I was still nothing
short of ecstatic to dig in and I'll tell you some folks it was blow your pants off delicious. It was something I would have
made a Valiant effort to enter into the clean plate club until I remembered it
was positively slathered in the last stab. - Oh, oh.
- Oh it's hot. (indistinct)
(laughing) Yeah, that could kill a guy. Thanks again. Simply say for sponsoring this
episode, like I said before the setup process is easy and fast. The system is shipped to your house and then you install it yourself. It took me less than an hour. They've got sensors to cover
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Binging with Babish had consultation with someone in the medical field that has done a lot of schooling and learning to attain the knowledge they have currently.
...kinda makes me want to see a crossover done with Adam Ragusea now lol. Hell, the more people know about Adam Ragusea the better. I love both their channel's food related content, especially with how Adam backs up what he says with a lot of expert consultation.
I can't help but feel the potential of that burrito was ruined by dousing it with so much 2 million Scoville hot sauce. Hopefully Babs will regain feeling in his tongue by Thanksgiving!
I'm gonna put it out there.
Don't use cilantro if you don't like it. Mention the fact that it is traditional but food is deeply personal, make it how you like it.
From babby himself "Thank you all from the bottom of my heart for making this new kitchen, and my new home, a reality. I’m so excited to give y’all a tour, both of this studio, and Studio B we’ve built downstairs for some new shows with new people!"
So.. Seems like he is launching some stuff with new people?
I’d never really considered what the Meat Tornado would actually look like, but this seems like the perfect version that could definitely kill a guy.
How did he not mention his new self branded knife?!
That looks sooo good.
And while I probably won't make the Meat TornadoTM in it's entirety, I'm probably going to make each one of those meats individually!
Babish calling a doctor to ask how to make a burrito that would kill someone is WILD.
Also, it’s been said a few times now but that new kitchen is so sexy.
you had me at meat tornado