βͺ You got a BFF, I wanna see that girl βͺ βͺ It's all women invited βͺ βͺ Hairdos and nails, that Louis, Chanel βͺ βͺ All up in the party βͺ βͺ Presidents in my wallet βͺ - (chuckles) So glad you
could make it, mi compadre! Hey, what's wrong? - Oh, nothing! Nothing is wrong! I'm just chilling with the guac from my chip hat. - Hey, what's up, guys? Welcome back to "Binging with Babish," where this week we're taking a look at the tortilla sombrero
from "Despicable Me 2." For the record, I had a
very hard time deciding between this and the nacho
hat from "The Simpsons," but I preferred the use of the hat's rim as the vessel for dipping substances. Speaking of which, first up
we need to make the sombrero. Into the bowl of a stand mixer we are combining 10 ounces each masa harina and all-purpose flour along with 2 tablespoons of kosher salt. A tiny whisking until homogenous. And then I've got 5 ounces of lard, cubed, which I'm gonna scatter
across the dry stuff and incorporate by virtue of the stand mixer's paddle attachment, about three minutes on low speed until the mixture resembles wet sand. And then I'm gonna start slowly
adding some boiling water, anywhere from 8 to 12 ounces. Just add a little bit at a time. You don't want the dough to
be too crumbly, like this, but you don't want it wet either. What we're ultimately looking for is a freshly-popped-can-of-Play-Doh
kind of consistency, every-so-slightly crumbly,
but not gloopy or sticky. Once we've got that
right where we want it, we're gonna knead it by hand for a couple minutes on the countertop, just until it comes together
in a nice, smooth ball. And then we're gonna
press it out into a disc, wrap it tightly in plastic wrap, and fridge for at least one hour. This is gonna allow the dough to relax and make it even more easy to roll... Whoop, that wasn't a great toss. And you wanna try that again? Perfect. Once fully refrigerated, we're going to subdivide the dough and try to help develop its gluten. There are three sort-of
facets to our sombreros, so I'm gonna divide it into
three roughly equal pieces. Close enough. And then on a lightly floured work surface I'm going to laminate
these pieces of dough, which basically means I'm just gonna roll 'em out into a long strip, fold it in thirds, rotate 90 degrees, and repeat the process. Gluten is normally something we'd want to avoid when making chips, but we need one singular
chip that is strong enough not only to hold its own guacamole but to be worn as a fashion accessory. So go ahead and laminate each
piece three to four times, wrap in plastic wrap, and then it's time to take
a look at our sombrero mold, which, as you can see, it's
a bowl inside of a cake pan, both of which I'm going
to spray down liberally with nonstick spray. And then we're gonna roll
out the different parts of the sombrero in three separate pieces, starting with the sort-of dome thing in the center of the hat. I apologize in advance
for my lack of knowledge in sombrero architecture. We're taking one of the three
pieces of dough that we've got and rolling it out as thin
as we can possibly get it, cutting it into a shape as closely resembling
a circle as possible, wrapping it up around a rolling pin, and then using our rolling pin to drape it over our greasy bowl. And then comes the
meticulous part of shaping. First we have to cut some
strategic fold-over points. And then once the bowl has
become fully ensconced, we have to press it down
and try to even it out, a job made much easier by
whatever the hell this thing is. I found it in a drawer and it turns out to be absolutely perfect for rolling and forming
tortilla sombreros. The next piece is the base of our brim, which will eventually serve
as our sort-of guacamole moat. Once again, rolling this
guy out as flat as I can. Cutting out a circle in the center, which, once we wrap it up once
again around our rolling pin, will, eh, hopefully fit like a glove around the dome of the hat... Nice. And now we must both press
this as evenly as possible into the bottom of the mold, trimming the edges and merging it with the bottom of the central dome, trying to make it as flat
as and even as possible while repairing any rips. Next and last is the rim of the sombrero. Now, this is a 10-inch cake pan, which means a circumference
of 31.42 inches, which means two strips 15.71 inches long and about an inch and a half high. Of course, I did my math wrong somewhere and I ended up having to
patch it a couple times, but either way, lay down the strips, press them flush against
the walls of the cake pan, and press them down in the corner to merge with the base of the rim. And there you have it. You have at least formed
a tortilla chip sombrero. But now it must be dried out in a 300-degree Fahrenheit convection oven for one to one and a half hours. It should shrink and
darken just a little bit. And once you've let it cool
for about five minutes, you can pull it out of the
pan, pop out the molding bowl, stand in awe of yourself that you didn't somehow
destroy it in that process, and let it cool on a wire
rack for about another hour. Again, this is gonna help dry
it out before we deep fry it, or at least our closest
approximation of deep frying it. You see, I do not have a thing big enough to deep fry this in, so I'm gonna treat it
kind of like a porchetta, heating a whole bunch of oil
to 375 degrees Fahrenheit and very gently and very cautiously, and with the full weight of the knowledge of what I am doing, ladle it over every facet
of the tortilla chip hat. Boy, I sure do get to say some
crazy things on this show. Then once again, very carefully, we're gonna dump out any excess
oil collected in the brim. Once again you should
stand in awe of yourself that you've made it this far before draining on some paper towels, generously salting with kosher salt while it's still warm so that it adheres, and allowing to cool
completely about 30 minutes, during which time we
can make our guacamole. We're going to need a
not-insignificant amount of guacamole for this hat, so I have here four
large, ripe Hass avocados that I'm going to cut in
half and remove their pits. And then I'm going to score their flesh with a butter knife for easier mashin'. Once you have cut a crosshatch
pattern into the flesh, you can scoop it out with a spoon, rinsing and repeating with
the rest of your avocados. Then, first and foremost, we're gonna hit these
guys with lime juice. I'm using three limes, which is both gonna add
a whole lot of flavor and prevent the avocados
from turning brown too early. I'm also gonna add one whole small, finely-chopped red onion; one whole small, finely-chopped jalapeno, ribs and seeds removed; and three whole large,
finely-chopped cloves of garlic; also a little shake, or
about a half-teaspoon, of ground cumin; and a whole bunch of finely-chopped green vegetal substance
that's definitely cilantro. It's definitely not parsley so that I can eat this and enjoy it. I would not go to those kinds
of lengths to deceive you. And of course we have to add
a big ol' pinch of kosher salt and a few big twists of
freshly-ground black pepper before realizing that our
intended bowl is way too small and that we're gonna have to upgrade. And mashing together with a fork until the desired consistency is achieved. I personally like guacamole
with visible chunks so I have targets to aim for. And with that, it's
time to fill up the brim of our tortilla chip hat. Make sure it's evenly distributed, both for aesthetics and for the
sake of weight distribution, because what good is a
tortilla chip sombrero if you can't actually wear it? And this one is definitely a size and a half too small for me, but it still does the job. It might not be perfect, but is my very first
edible fashion accessory. To wit, let's see how it tastes. And you might think of
the tortilla chip sombrero as the fun, hands-free way to
consume your favorite snacks. And while it tastes surprisingly good, it's actually dastardly
difficult to practically consume. You have no idea what's going on up there. You're just sort of diving blindly, hoping that the hat doesn't
disintegrate with every crack and that you'll find guacamole
pay dirt with every stab. That being said, it's
the most fun I've had eating chips and guac in a long time. I don't really know how you would ever feasibly eat the center of
this thing, and I don't care. It's a Cinco de Mayo miracle and I just could not be happier with it. That being said, I know
that one of my dear friends is gonna be even more excited than I am. Yo, Weissman! How you doin'? - Babi's calling me in the
middle of me making fries, dude? What's up, man? (Babish singing angelically) (laughing) Yo! Oh my god! It's like a bowler hat! He's so cute! - Yeah, it's like a porkpie hat. - It's the bowler sombrero! - It worked out really well. The chip is a little thick,
but I wanted to show it to you and try to tempt you
to come out to New York so we can do another collab, now that the world's
getting back to normal. - Dude, you know I'm already there, but if there's no
sombrero hat awaiting me, then I don't know, man. I don't know. That's like
the number-one thing. I've fantasized about that
for years. In my sleep. - No, dude. Thank you
so much for popping in. I'm sorry I don't have this
for you to share right now, but I'll have one waiting for you. Come to New York. I'll come to Austin. - I'll be there. Thank you, Babish. I love you. (upbeat music)
This is my favorite vid of his in a while. I mean, I like the serious recipes as much as the next guy but seeing his dumb grin as he put on the hat was golden. It really made my day seeing something silly.
I know where you did the math wrong in the rim -- you used a cake pan instead of a π plate.
You can tell because it's round and πr2
Next from the BWB Cookware Line: Minibats and molds for making chip sombreros
Ok that was really cool and didnβt involve as many steps as I though it would. I look forward to seeing peopleβs recreations on here!
ITβS FINALLY HERE! BABBY NEVER LETS US DOWN!
I love the dumb smile he had when he put the tiny chip hat on his head
Really thought this was gonna be βNacho manβ from the Simpsons
Your maths is good bro, you must have messured wrong.
Circumference = 2 Ο r, so 2 x Ο x5 = 10 Ο or 31.42
31.42/2 = 15.71
This is an instant classic. Some thoughts, organized by topic:
--The chip hat: incredible. The guac looked unreal, and I was super impressed by how solid the chip was.
--Despicable Me 2: I stan these movies, even though I hate what happened for a while with the minions on the internet. No, you don't need to share a picture of a sad minion holding a rose to mourn a loved one who has died. That's weird.
--The Babish/Weissman bromance: makes me so happy. There's a real big bro/little bro energy...I can't wait for more collabs.