Perfect Carne Asada Burritos: Takeout vs Pro Chef | Taking on Takeout | Bon Appétit

the idea is the cheese is going to melt they're going to wrap the burrito with this okay this thing's in here fire [Applause] [Music] [Applause] [Music] yes we are here super excited to be in the test kitchen it's been a dream and now we are here we made it we out the hood you know what i'm saying keep focusing on your dreams you can do it too oh it's warm oh this one's in a container nice so this first one size wise a bit small i think this for a half human not like a big human like myself flour tortilla they did a nice crisp situation here to keep the fold in place well i can tell this is the proper way to make the mexican rice the beans has a little bit of liquid when they put it into the burrito so kind of mixed in with the rice a little bit just from a real mexican spot you're gonna taste the flavor in the rice too how much 950. i'll pay for that 950. i'll take that the second one supposed to be in the foil situation that's how you really keep the burritos kind of warm the aluminum foil part is a very important part of the burrito one it helps keep the burrito together two it creates a steam situation in the burrito so once you put all these components together and then kind of just mold right into each other and then when you have a burrito it's the easiest way to eat with the foil you can just rip the top off you just toss that into the garbage right now this one's a little bit looser but it's a little hefty though so i like that they mix the rice with the beans it seems like there's only one side condiment situation maybe it's just a guacamole or salsa verde has a lot of flavor it's like a guacamole tomato mix it's really nice it's a great burrito you can't judge a book by its cover right it's 11.95 yeah that's about right regular financial district money you know i mean this kind of burritos that i like in half somebody put some love into this one that's a great roll visually this is the way to roll the burrito nice little spice at the end maybe jalapeno maybe serrano peppers the meat itself is a little one noted let's give it a little more body a little more flavor right 14 dollars you better give me more meat damn hell no no wait look there's already meat's already gone chill i'll make you a 14 burrito all right i'm gonna show y'all it's not real visually this is the way you would want to roll the burrito with the layers and all that stuff but then flavorful wise the meat from this spot is great and then the accoutrements on this burrito spot is the best one with the guac being a little bit more diced instead of mashed and then the rice itself has a ton of flavor the beans has a ton of flavor there's the most authentic carne asada burrito i think i've tasted out of the three especially being here in new york that's a hard job to do and this place is doing a great job sirloin here and then some skirt steaks i think i would just choose a skirt steak over the sirloin steak it's a lot easier to cook the marinade can seep in a little bit better and it'll get the nice char color monterey jack cheese which is commonly used for uh bishop style burrito kobe cheese this is great for color some lard i'm going to add some flavor and i think a lot of people would appreciate me using large i like the black beans it stays a little bit more moist i think the pizza beans gets a little bit dry and it also gives it a different color when you cut into the layers so i kind of like that look handy dandy white rice carolina rice super easy to use ancho chili tube gonna give it a kind of a smoky kind of like mild uh chili flavor to it for the rice we're gonna go ahead and use the tomato paste to give it a nice reddish color flour tortillas these are the ones you can get in your store this is nice size i think we'll be able to feed one of me not two just one there's a lot of ingredients there yeah and also you're forgetting love that's the last ingredient where's the love coming from it's right here the ratio is one pound of beans to eight cups of water put that into our instant pot the beans weren't soaked overnight in the specialized situation you won't have enough water and ratio to the beans so you can soak them and then pressurize cook them at the same time and you will have that soft nice piece you're looking for so now we're gonna make our sachet that we're gonna put in the beans to flavor our beans i like to put them in a sachet because the seeds that we're gonna have on there like cumin seeds and all that kind of stuff you don't want it to get lost in the beans if somebody bites into it i'm gonna do a little bit of ancho with one chipotle also garlic a couple cloves open them up a little bit we're gonna take half of our onion save the other half for later for our guacamole too okay put that in there a couple of bay leaves some cumin seeds just a little bit like this mexican oregano is super point and it'll give you you know that herbaceous flavor close it up and this is what's gonna give our beans the flavor that you're looking for for the nice pinches black pepper in there and then we're gonna go drop the sachet in nice all right there it is the orange juice is the most integral part of the marinade two cups of oranges all right the marinade with orange just kind of breaks it down a little bit because of that acid from the oranges but also gives it that sweetness garlic powder cumin seed instead of ground cream i like it like this because it kind of gives it a little bit more i guess nutty flavor when you start mixing it into the meat chipotle chili powder it's a dash all right all coriander seed and then a couple of beans go ahead and grab some of the lime salsa for some lime juice sourness and kind of sweetness is going to really play well with this marinade we're going to get a couple of sprigs of cilantro cilantro is a great herb for mexican food it's always prominent if you have it in the marinade we're gonna have it in our pico we're gonna have a guac so it's gonna be all throughout so we're just gonna go and cut it in half and put it right in the marinade if i was working in a restaurant i would marinate the meat probably for 12 hours to give it that that great flavor i'm going to cover this put in the fridge then we're going to go ahead and make our rice mexican rice really is kind of like a platform for all of the dishes in mexico right like it needs to have either a red color to it or a yellow color to it it's super flavorful it's usually tomato based you know so that's why we're using a tomato paste we're gonna rough chop this garlic uh small dice not too minced though when we cook in this dish the onions and the garlic cannot burn the color has got to be nice and translucent and if he starts getting brown color you got to pull it off i'm going to use the whole onion because i like that onion flavor small dice too okay you want it to cook evenly with your garlic i love onions and rice i created with the base of onions and garlic and that's the way to go a little bit of medium-high heat we're going to do non-flavor oil we're going to start off with the onions and the garlic first together the reason why i'm doing a shallower style pot you know wider face to it is because i can control the temperature of this pot and i can cook the rice a little bit faster instead of a higher lip it's going to create a much better steam this is the best spot to do rice if you're going to do it on the stove top salt black pepper so once again you don't want any color you just want to sweat it out the best way is controlling the fire medium high heat and then moving it around once in a while to make sure that everybody gets cooked evenly so once that starts getting super translucent this is where i'm going to add the rice we're using carolina rice getting any supermarket bodega they want to put enough rice to cover the bottom of the pot what we're going to do is kind of like toasting the rice it's like cooking uh paella or risotto i'm also gonna keep seasoning along the way because you want this stuff to be flavored okay the reason why we're doing it this way instead of just putting it in a boiling pot is you want to build flavors for the rice so every single item needs to have flavor it needs to have seasoning it needs to be taken care of with love like i do putting about a couple squirts in this joint make sure every kernel of rice is coated with this tomato paste and if you can smell a vision you can just smell the tomatoes getting cooked out the onions getting cooked in and also the garlic just going in there man i mean this is going to be some tasty rice i'm going to give her a little bit of garlic powder because i like that flavor in my rice but i'm just gonna eyeball it but for now we're gonna bring this up to a boil then we're gonna turn it down and bring it to a simmer okay the stems is where most of the flavor of the cilantro is at so now it's up to a boil we're gonna go ahead and close it want to turn it down that's it wait 20 minutes i don't like to use the middle of the tomato because it's too liquidy or that's that's too much water in it so i'm going to go ahead and just use the skin so i'm going to go and cut the middle part off okay and that's all we're going to use for this pico de gallo if i put the pulp in there in the middle part of the tomato don't get too wet for me most people like to use white onion for the pico i like to use red gives it a nice color contrast gives a little bit more oh no bite to it you know it gives it a little bit more flavor so you want it to be almost the same size as your tomato and then i like serrano because i like a little bit of heat so we're just going to do one all right this is spicy to one notified we're just going to use half of a serrano to deseed this real quick and then we're going to go ahead and grab a couple of bunches of cilantro going all the way down this way this is where the herbaceous flavor comes in and then next we're going to go ahead and put our lime juice a couple of pinches of salt and pepper so this is like one of the coconuts for the burrito that's super fresh it plays with marinated beef the very anxious rice the beans it really just gives it that freshness it also opens up the dish so we're gonna go check on our rice how beautiful that thing looks you can tell every grain is covered by this tomato sauce that you made married with onions and garlic this great looking rice right here it's such a simple thing to make anybody can make it wow this look great when you're feeling an avocado you want to make sure that it's not too hard um you want to be too mushy let me just over over ripen pop out the avocado itself just give it a nice slice right across and then slice across this way and then we're just gonna dice we're just gonna use maybe uh half of this half of this onion we want to dice it as small as possible okay i like to use red personally just for pico and then for the white for the guac is because you want it to be a little bit more uh subtle you know i mean one jalapeno seedless i want to make this one with a little bit of spice and a little bit of aggressive seasoning the cilantro in the lime is really adding that herbaceous freshness that you're looking for but also the acidity that you're going to need salt pepper we're just going to put a little bit of olive oil too i like it because it gives a little sheen to it it gives you a little more fat too about restaurants i'm charging you a dollar every time you get water that's that that's the game man release the kraken and check our beans see where we at perfect y'all let's go ahead and get in there why is this a better option than buying like shredded bag cheese because they like me to work in one episode and earn my paycheck so i gotta shred it myself this right here it gives you an attachment to the process let's mix it up first what we're going to do is strain the marinade i want to save it i want to bring it up to a boiling point so all those bacterias from the steak will get cooked out when we cut the steaks we'll put them back in there to keep it moist okay so when we build the burrito it's not dry salt and pepper with black pepper just gonna go ahead and throw it in on here you want that char on the steak okay we're gonna cook this to like medium that's the best way to like really enjoy a skirt steak maybe four minutes on each side i want to still see that little red when i slice into it now we're going to pull it off now that's it so this thing just went up to a boil so it's good to go i'm going to strain oh look at those perfect beans so lard is the fat of the pork mexican cooking this is very much used a lot i'm gonna put it in our beans to give it a little bit more flavor profile but gives a little more oomph right so while that's kind of melting i'm gonna go ahead and scoop some rice out and have it kind of warmed up in a little pot here as you can see the color is there from the tomato also has onions and garlic it's an ongoing flavor profile that's all throughout our dishes right all right so what i'm gonna do next is i'm gonna go ahead and slice our skirt against the grain so we've been resting this for about five minutes now looks like it's a little bit of a mid-rare right now once we put it into the pot it'll cook just a little bit more see what the flavor is at [Music] a knife sour orange oregano coriander seed oh wow that's really good i'm gonna keep it here in our sauce scoop a couple of uh spoonfuls of beans take a little bit of a bean liquid because it has a lot of flavor in it all right so now we're gonna start building we're gonna go ahead and use the flat top so what i'm gonna do first is i'm gonna put a little bit of fat toast our tortilla cheese right on the tortilla now so i want it to melt what i like to do too is i like to do this all right step right into the joint it's uh nice and melted cheese right on top right here want to put sour cream first the the main purpose of sour cream is to give you kind of cooling factor there's a lot of spices and other things going on here i'm gonna go ahead and taste our very moist beef next we're going to go with the rice and we're going to go ahead and put our beans super nice super hot i'm going to go ahead and do a little extra because you know from the bronx be extra we're going to go ahead and create a cheese crust for the burrito the idea is the cheese is going to melt we're going to wrap the burrito with this okay oh there's guacamole a little bit of pico i think this is a small burrito so i think we're going to be over stuffing this but we're going to learn from the steaks this is how we're going to do this all right yeah the way you pull the burrito is you fold in the sides and then you roll over the top and then you just tuck in the sides on the cut side down i'm gonna lay it on this side right here this is another way also to maintain the integrity of the burrito all right this thing's gonna fire shout out to loki burritos for showing us this technique all right now we're going to do is lift this up end right here with the foil you want to roll it tight so it steams it up it also kind of melts the cheese inside of the burrito you should style burritos damn it's gonna be a good burrito all right so now we're gonna go ahead and taste and we'll see who has the best burrito bean and meat ratio gotta pay attention to it but then they have a little bit more beans than meat so hopefully when i bite into my burrito i can taste all the components nice homemade burrito right there oh this thing man look at that cheese crust mmm [Music] that's a good burrito because i'm not trying to like talk but look at this cross matters thing oh that's far the little extra step that we took to give you this cheese crust putting this burrito over the top the pico de gallo is there the guacamole is there the rice is flavorful too and really taste the meat all of it's coming together and then the sour cream is just giving it that coolness factor that you need you know that's a really good burrito this burrito is great too i think we just gotta understand the the bean and meat ratio there's less meat than beans and rice the pico itself the guacamole doesn't have that much flavor compared to what i did but you know we sat and really focused on this thing and really like went through it so you know the reason why i can taste mine a little bit more also the rice in this one got mixed with the beans which is a one scoop situation we put it right into the mix the one that i made is a little bit more layered it has rice it has beans freshness of the guac pressures of the pico and there's i guess they just added guacamole on top a little bit of tomatoes i wouldn't be mad if i get something like this for nine bucks with my burrito it's very compact it has a lot of time and effort went into it a lot of labor we charge 11 for it having taken the time to cut down the rice cooked down the beans marinating the beef attention to the detail and creating this burrito really made a big difference between these two you know and then creating another layer with the cheesy crust on the outside really put it over the top you too can also put together a great burrito just make sure you stay focused on the effort to do the right things buy the right products that's how bronx all day chef how bon appetit right now peace [Laughter] i hate you guys

Channel: Bon Appétit

Views: 115,160

Rating: 4.8865981 out of 5

Keywords: authentic burrito, best burrito, bon appetit, burrito, burrito recipe, burrito recipe easy, burrito rice, burrito tortillas, burritos, burritos recipe, carne asada, carne asada burrito, carne asada burrito recipe, chipotle burritos, delivery burrito, diy chipotle, easy burritos, expert burrito, food, homemade burrito, homemade carne asada, make burrito rice, make mexican rice, make restaurant burrito, mexican restaurant burrito, mexican rice, takeaway burrito

Id: VLlTBHKXgYs

Length: 16min 26sec (986 seconds)

Published: Thu Nov 18 2021

Reddit Comments

[u/joeydee93]

I dont understand these takeout vs Pro Chef videos that don't included a time element.

Like of course a Pro Chef can make a better burrito then take out but the point of take out is that it is fast and convenient.

A 12 hour marinade for the stake and over night soaking of the beans isn't really fast or convenient. I'm sure the burrito taste amazing.