THE TACO BELL MEXICAN PIZZA AT HOME....BUT WAY BIGGER & WAY BETTER | SAM THE COOKING GUY

it's time for us to make the no longer available but much loved taco bell mexican pizza except we're gonna do it way bigger and way frickin better never had it full disclosure never had it well i'm trying to think now could there have been a late night drive-through when all my faculties were not present i think you know what i mean when i say that could have been zero recollection i'm going with i've never had it but i know what it looks like and i'm guessing it tastes like anything from taco bell squished flat right and kind of crispy though when i've seen them they don't look crispy we're gonna try and fix that we're making a large format standby we have our giant taco shop uh flour burrito tortillas yes they're gonna be great a little concerned about getting them crispy it's gonna be a struggle hence the paella pan oh yes we'll be using the paella pan to try and figure this out do you remember the last time we brought out the paella pan it was for well here max will just give you a little clip of it two three oh my god all right yeah that was fine it was good it was big it was fine this will also be big this will also be i think delicious we got some cool stuff to do to it so here's how we start we grind our own beef and then we're kind of there i've simplified that but you'll see that's what we're dealing with this is three quarters of a pound of short rib boneless of course three quarters of a pound of brisket they're all in relatively thin strips they'll work in our grinder and then we add one more thing when this is all done but for now let's grind away short rib first and then out she comes and out she comes this is actually a good grinder we used to have an attachment that sucked look at it just pulls it down by itself and now the brisket i love this last one go on baby and we're there great stuff great stuff everybody nice work that's a great blend for a burger it's gonna be amazing for what we're doing today okay one more thing to add let me just get rid of the grinder and our final ingredient is a half a pound of beef chorizo like this yes i know it's a little but that's okay i didn't need to do that this could actually all just go right into the pan that was stupid of me so let's do that first thing in the pan some avocado oil and then all of this nonsense and it goes and as you can imagine we just break it all apart and we cook it the chorizo the short rib and the brisket are going to be a huge upgrade from regular ground beef and then the chorizo is just going to add that gorgeous punch of of those oh so mexican chili based flavors we'll add a little bit of extra stuff to this but for now it's looking beautiful why couldn't taco bell incorporate some chorizo into their meat that's a good question i think that the path of least resistance they must go through a jillion pounds of ground beef every day it's the allens of the world that are preventing this from happening as this starts to do its thing we got a couple other things we can be doing right over here so let's bring this the guy here this guy will also get some oil and now going into this will be what we used the other day for one of our hot dogs that i think a layer of these jalapenos is going to be incredible along with some red onion and i have some garlic to add in a bit but this we're just going to start to soften and we don't need them too soft let them have a little texture still but this is going to be a really welcome component here everybody happy with this yeah yeah it's pretty it's gonna be delicious now one more thing we'll just keep moving the pans around the evo we'll bring in a little pot this kind of little pot and this will be for that sort of sauce that taco bell makes that goes on stuff like this and i'm making this up but i'm going with some store-bought enchilada sauce great one of my favorite things to keep in the pantry and about a quarter cup of tomato paste we'll let that start to warm up and it will do its thing and be fantastic come back here to our beef oh i'm so happy here i'm so happy with what's going on here i'm telling you how good these flavors are gonna be by the way this would make just the most outstanding taco meat right oh yeah for tacos for burritos for everything throw a little chorizo in your game come on oh they should okay so now just shepherd everything along we'll break up this tomato paste a little bit start to get it mixed in here with the enchilada sauce it'll thicken it up it'll add flavor it's going to be great oops these guys they're doing nicely another couple minutes i'm going to add some garlic to that okay so for now just carry on with what the plan is we're cooking the beef and the chorizo we're mixing our sauce getting it hot and it's almost smooth to where we need it oh yeah that's good that's gonna be delicious and the jalapenos the onions are looking great in fact i think i now will add some garlic to this so we've made a little landing spot in the middle little splash of avocado oil and then our sliced garlic not minced sliced why sliced because i like the idea that you'll get a bite of it it'll be not just a background note but a nice decent bite hopefully all right back to the beef you can see what's happening here now looking beautiful so i'm going to add a couple little seasonings to bring this guy along and it will look like this garlic powder i mean look at you could probably just call these out before i even put them in i use the same ones so often cumin a little chipotle chili powder salt and pepper and we mix okay this is mixed let's just have a quick little taste and see how this little profile is doing like the way it looks oh my god honestly it's like the best thing ever i want to add something it's cooked but you can see it's a little bit dry and that's okay but i don't want it wet but i want it not so dry so i'm going to add maybe a third of a cup of beef broth and see how it does if i can if i feel like adding more i'll do that but this is basically perfect oh god an amazing blend okay let me just check the sauce is ready and making a huge mess we can pull this off now and our peppers just starting to get some color and great done beef doing its thing i say we turn in the meat hey cut that out i say we turn the beef down let it do its thing a little bit here but now we can turn our attention to what will become my struggle with the giant tortillas okay so here's what i would have done had i been using small enough tortillas excuse me let's just see who this is it's jordan i need to call you back but i love you but i'll turn that off too here's what i would have done had i been using regulation size tortillas i would have put a pan on the heat i would put some oil in the bottom i would have put the tortilla in it and over a couple of minutes turn the tortilla back and forth a couple times until it got crispy and then taken out and put it on a rack done a second one bob's your uncle we're ready to go problem is we're using these oversized tortillas and the only thing i have to use to put them in is my paella pan hear that echo hello hello hello hello so this goes on the heat on my barbecue and will start getting hot but we need some oil in here so i will grab my trusty chosen foods avocado oil and i will add a bunch to this not too much so well there you go i think that could be the perfect amount if not it's what i'm going with see the tortilla is this big and was just really going to live on this side i think it's going to be okay but i want to do one thing to the tortillas first as this oil is heating up if you've ever used puff pastry one of the things you do from keeping it from puffing up too much is you poke holes into it so i know when i fry tortillas before they start to bubble and i want this to be relatively flat so when i build this mexican pizza it's not goofy wavy that's my thinking so i'm going to take a small knife and poke holes all the way through with the hope that you know what that game you ever seen that game you know what that is no but you do it with a knife in your hand it's this and i think the point is how fast can you go i can't do it it's it's freaking me out too much nobody's seen that have you guys never seen that cowboy thing that's what it is it's a cowboy thing yeah okay as soon as this is warm enough and it's gonna be a couple minutes you don't have to sit through it we'll come back uh when it's ready you're gonna be down there tell me where to go no tell you where to go no i said you're gonna be down all right we think we're there and we're gonna try this oh boy so here's the key the key will be uh oh forget what i said about the bubbles ah it didn't work i have to keep turning it because the paella pan is clearly too big for my grill so the whole thing isn't all evenly hot oh but it's kind of doing it you know sam's not so stupid after all we're gonna give it a turn in a second carefully carefully max you're in the shamu zone you might want to max is in the splash zone let's see what happens let's try it here we go oh you tell me that's not a thing of beauty baby please and by the way look at it's it's keeping itself pretty flat so while there was a couple bubbles it could have gone wavy af and it hasn't crispy ass i'm a happy guy all right 30 more seconds this is fantastic i'm about as happy as i could be happy as a clam happy as a pig in s all right so now what i don't want to do is ruin this when i pick it up so i'm gonna do this let it drop a bit drip drip drip up buddy and then on there perfect let's get number two happening and in we go or as guy fieri would say everybody in the pool by the way if i ever say that expression just slap me well this one's gonna go faster this is starting to get hot now you know what we should do with this paella pan one day should actually make paella in it yeah we never have okay ready to turn ready to turn sir sir or poppy whatever okay so this could not have turned out better in my mind we have extra tortillas now all right now this guy's ready we'll gently pick him up let him drip drip drip drip drip come on come on come on gently lay him down and in about one minute we're gonna build and here we go i'm gonna be quite honest with you and tell you i'm so excited i'm almost peeing myself okay you've got your crispy bottom layer and we put on top of those refried beans look we just made these the other day so i didn't think i needed to redo the whole thing for you but just so you know it's a quick process drain a can of pinto beans get them in a pot with a little onion let them start to warm up give them back a little bit of the bean juice that was in the can couple quick seasonings mash it up and voila and if you don't want to do that you can buy them already made so now i will very carefully try and spread this out so i don't jack up the integrity of my hard fought tortilla crispness part one hard fought and won oh god i mean really please i tell you right now this is going to be a big boy and heavy you want this to be even and if you're working with max you want it to be neat as a button because he gets really crazy about his pictures if i do something wrong how's that looking maxie boy beautiful you want a kid close enough to all your edges for you do you want me closer i think up here you could come a little closer yeah there you go i never know how to read you sometimes i get too good please we don't really want it right in the edge sometimes we do want it right in the edge i think we're perfect here all right now comes our ground beef and that's gonna look like so this is two pounds of ground brisket short rib and the chorizo i mean i'm not going for guinness world record taco bell mexican pizza in terms of weight i mean we're not not going for the world record well look at i mean look you got to fill the thing up properly use a big tortilla you got to have the proper amount of coverage let me tell you we've been having bites of this in between it is so good this combination needs to be something that you get on your radar and make on the regular if you know what i mean okay next up are peppers onions and garlic and that's this guy ah you get this close to your face and the smell is really outstanding see this is why you want the garlic in those slices as opposed to minced son you just throw cheese on this right now and call it a day and it would be brilliant so the cheese goes on top but i'm just going to add a little here just to sort of work his glue just a little bit and we shredded both medium cheddar and monterey jack and that should be enough oh okay next up is this guy next up our sauce and i'm not taking any chances by losing my crunch factor here so i will now use a brush to try and get this around and i just want sort of a reasonable layer i don't want it too thick oh this is perfect yes yes ladies and gentlemen this is gonna be perfect what time do the guinness people show up by the way the rain just started it's san diego what the hell man now are two cheeses and of course the cheddar goes first anybody know why no so because the white exactly you want the white on top i want the white on top to poke through i just really don't know this now needs to go under the broiler i actually don't know how that's gonna happen how i'm gonna pick this thing up i do have an idea oh yes i have an idea okay and now the white here's what we're gonna do okay gonna grab one thing from inside all right so here's what we've got i've got a baking sheet upside down i don't want it falling into this these edges here it's too precarious so i'll now slide this super thin underneath we good we're good let's get it under the broiler and here we are look how pretty that is needs two things you ready for the two things first will be some tomatoes oh my gosh this is brilliant and it smells so damn good perfect perfect last but not least you knew this was coming yes my beloved green onions it's a pop of color ladies and gentlemen and a delicious one at that oh for god's sakes for god's sakes should we weigh it yeah all right so here's here's how i figure this out just be careful here move this off now i take my scale i set it here oh i need that other pan chance he passed me that pan because i can't be transferring this thing off of that i'm going to do this so i want to get my units for pounds and ounces i put this on and i put this on and now i zero it out can you see in there can you save that i can't no it's zero zero yeah okay so now when i take this off and replace it with that other one it'll give us the real weight and here we go now and this one it's a little hot it's a little hot are we gonna see it how are we gonna see that here hold on i can stick my phone in there and take a picture oh yeah okay good but let me know if that works i can't hear i can do this watch i'm just scared something's gonna happen hold on i have no idea okay we're such an idiot well wait a second it was fine there so watch that should go to zero it does go to zero so those are mills those are pounds ounces i can do this or it ounces it's it's all zeroed out okay i just can't my phone the problem is i just can't see hold on at 79 ounces 4.9 pounds it's a five it's five pounds it's four point four point nine three seven five pounds damn it okay now i gotta get it off carefully carefully and the transfer is complete thank you very much thank you mr five pound taco bell mexican pizza all right i'm very happy all right we'll just try a wedge i mean it's a pizza right and it sounds like a well very thin crust pizza oh my gosh look at look what's going on here look at this that is a fatty mexican pizza slice oh somebody's got to do this so it might as well be me i have one theory wait if when taco bell was selling them they tasted like that it'd still be on the menu everything why it's not on the menu they don't take something off the menu that they're selling a lot of the two kinds of beef with the chorizo fantastic difference fantastic and now this the the the peppers onions and garlic under the lid are stupendous this is whack it's so good by the way party size all right that's it for me what am i about to do will only be meaningful to one person in this audience [Music] dave thank you we love you guys thanks for hanging out hey subscribe if you haven't you

Channel: SAM THE COOKING GUY

Views: 1,206,874

Keywords: sam the cooking guy, cooking, sam cooking, taco bell, mexican pizza, sam the cooking guy pizza, taco bell pizza, sam the cooking guy taco bell, sam the cooking guy mexican pizza, sam the cooking guy mexican, sam cooking mexican pizza, sam the cooking guy pizza taco bell

Id: rJLtWAGSL1U

Length: 19min 58sec (1198 seconds)

Published: Mon Jul 26 2021

Reddit Comments

[u/Flair_Helper]

Nice video! If this is a video of your meal, consider sharing it on our Discord Server and discuss your favorite items with the rest of the fans.

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[u/soylentkubrick]

Not doubting this looks really good, but the guy said he had never tried a Mexican pizza from tb, so I don't know how he would know if this was a good facsimile.

[u/Karpeeezy]

that is a sad amount of sauce

[u/TimGeezy]

I love Sam the Cooking Guy. I would imagine even if it's not spot on taste wise that it's amazing nonetheless. A lot of times on the "Fast food at home" stuff he does he takes direction from his son who works the camera on taste and ingredients because he isn't familiar with a lot of it.

[u/therealhamster]

His videos are always way longer than they need to be

[u/PopeSluggies]

huh

a mexican pizza dosen't have to be goremay, it was like a staple food for me growing up because it was cheap, kids like pizza, and we're mexican as hell.

1: flour tortilla 2: tomato/pizza sauce with hot sauce. 3: cheese shreds from costco 4: whatever the fuck is in the fridge

[u/fatdiscokid]

Stop