Josh isn't here right now. He's at the bad place. When he's at the bad place, you don't have to talk sorry, I cannot physically keep a straight face. Welcome to Mythical Kitchen, where dreams become food. I said food real long, 'cause we're making a real long burrito. As you well know, burritos are my single favorite
food in the entire world, but I got one issue with them. They're not communal. Food is about sharing, food is about love. Food is about community, and you can't commune with people when it's in an individually wrapped foil, little pregnant diaper from Chipotle, and they stopped even trying
to roll them into tubes. It's a square now. So I want to change all that. I want to make a 10 foot burrito and I want to share it
with all my friends. We got Morgan out here. Morgan, you got a baby at
home and babies need burritos. Meggy, you've made it incredibly clear that if we don't give you
burritos on a semi-annual basis, that you will walk out of
the job and god dang it, we can't afford to lose you. Chris. I owe you something nice, 'cause you touch my
sweaty body all the time, trying to adjust the microphone. And that's not a joke,
like 10 minutes ago, the microphone just whipped off my body like dripping candle wax because the river of sweat careening through my chest cavity. And so that's what we're doing today. We are gonna make some really tasty scratch-made carnitas, which is one of my single
favorite meats of all time. You know, I got my ranked list of meats. We're also gonna make a
really tasty habanero salsa, and then we're gonna get
all the kitcheneers in here and we're gonna roll up a
large 10 foot party burrito. Are you ready? Are you ready? Am I ready? Ready as I'm ever gonna be. We broke the recipe down
into three easy steps to make your own 10 foot
burrito, right there. If you want a full written recipe, again, I cannot stress this
enough for a 10 foot burrito. It's right down there. I shouldn't say 10 foot burrito. Let's get cooking. All right, so we've got about
12 pounds of pork before us. We've got four pounds of
skin on pork belly here and we got eight pounds of
straight up pork shoulder, AKA pork butt, but it's actually the shoulder, which is how I got the
nickname shoulder butt. That makes no sense. Can we redact that joke? We keep it in the edit, but redact it, 'cause it made no sense,
I don't want people to see that I might be suffering
from heat stroke. All right, so I'm gonna start hacking up this pork right
here and also in the pot, we got about four pounds
of lard cooking down, that's just gonna start the process, get everything moving in
there with all the pork fat. Let me take this, I'm gonna cut it in like real big chunks. You don't want to do it too small. So a lot of people think that carnitas, which literally translates
into little meats, a lot of people think
carnitas is kind of just like a Mexican pulled pork. And I attribute a lot of that to Chipotle because they kind of
just got like wet pork that they probably slow
cook in broth or something, but traditional carnitas, which a lot of people attribute
to the state of Michoacan, is typically made with a whole
pig that has actually been cooked down in a copper pot,
called a cazo in its own fat, and it creates this like
confit-like deliciousness. So it's like crispy
and tender all at once. And most carnitas is actually
just made with lard and salt. I like to add some kind
of aromatics in there, 'cause sometimes you know,
it's not super traditional, but it makes it nice and fun. Just nice big chunks,
gonna be nice and rustic, you're gonna cook this down in the fat for like four hours or so. Just gonna season all
this pork up with salt. It's not super important, 'cause you can always
season afterwards though. Yeah, that's nice. And then we got all our aromatics here, but first of all, giant pot of lard. Guys, 10 foot burrito, that's a lot. Average burrito's what, eight inches? So we got the lard melting. What we're gonna do is we're gonna take all these pieces of pork. We're just gonna add that into the lard. I like to jack the heat up a little bit to get the pork slightly,
slightly browned. And then I drop the heat, and there's gonna be
a fair amount of steam that collects inside here, which is actually good because
steam entering the equation is gonna prevent it
from browning too much. And that's the difference
between, you know, cooking it down solely in its own fat versus just straight up deep frying, which is gonna get you like
pretty tough piece of pork. There's gonna be a lot of steam in there, but gradually over time
as you boil this out, all that steam escapes. And then at the end, when
you turn the heat down low, jack it back up, you can get it all nice
and brown and crusty. Now, as far as aromatics
go again, like I said, like traditional carnitas from Michoacan will just be like salt, pork and lard. And it is a beautiful expression of pure porcine deliciousness. But I also like some aromatics in there. I've done it both ways. I like when you got the
cinnamon sticks in there, I'm gonna drop those in there. I like to take a couple garlic cloves, you just kind of cracked it in half and then gave it one . Ow. Ow. Wait, one more, it's gotta be
the Superman palm heel strike. There we go. Just gonna
drop that in there whole. Again, we're gonna
strain all this pork out after we boil it down in its own fat, it's gonna be delicious. Gonna get some onions going in there. Gonna take a couple
oranges and I'm just gonna squeeze them in there and
I'm gonna drop them in. That's gonna make it nice and fragrant. And then the rest of the oranges, you can just use these to give you energy. We're gonna let this come up to... It's a big pot. Gonna take a long time. We're gonna crank this heat up higher, we're gonna get a little
browning on the pork, pop the lid on, bring it to
low, cook it for four hours, and then I got one
secret little ingredient, which I'm going to show you. Let's address the elephant in the room, this pot used to be eight
times the size of this one. What happened was, we noticed
that the pot was way too big to actually heat up on our burner, so we put it into a smaller pot. The good news is, this carnita's
looking really fantastic, it has been boiling away
for about four hours. Yep, that is a little bit
hot, that's burning pork fat, but this is exactly where I want it to be. Uh-oh. Oh, god. Oh no, oh god, oh, normally I can do that
with water and stuff, but boiling pork fat's a different story. Look at it on the wood thing. Ow. Ow. This is exactly what
I'm looking for, though. You see the underside's still
got a lot of that fat intact, a nice whole piece we can hack up, but we're getting a lot of that
delicious browning on there. Back in the pot, ye bastard! I got one more little trick, what I'm gonna do is I'm
gonna take some Mexican Coke, I'm just gonna pour that
right into the boiling oil, and all that's gonna do is
start to separate the sugars, hold on. Oh, god, that's good. Woof. It's actually gonna start
to separate the sugars out from the Coke inside
that oil in there, and it's gonna start to caramelize and get that to cling to
the outside of the pork. I'ma let this boil away
for another five minutes until we see some even
greater browning on the pork, and then we're gonna pull
it, we're gonna hack it up, and then we're gonna,
we're doing a lot of stuff. All right, great, so that
pork's been boiling away, got some lovely brown on that, lemme get, oh, there's all those aromatics in there. Oh boy! Oh, you see all that pork belly skin, I'm just gonna take this
and I'm gonna go ahead and give her one of those. Now you gotta fish out some oranges. Ow, ow! God, cheese and rice. And then what you do, is you take it, I'm gonna take a... hack it? Hatchet. Take a little hatchet, just kinda give it a nice
little chop up right there. Take some of these limes, just give it nice big squeeze of juice. Take a little taste of this right here. Oh, yeah. Ah. This is going to be the
base of our burrito filling, it's got those beautiful
crunchy craggly bits, it's got these nice little
wiggling jiggly skin bits, and it is gonna be so good. One, would be great in a taco, two, how much better is this gonna be in a giant 10 foot burrito? We'll find out. All right, now that
we've been standing over just a boiling vat of pork
for the last several hours, gonna make a nice, refreshing salsa. I'm doing a habanero salsa
here, habanero and carnitas is like my absolute favorite combination, because it lets you get all the
freshness from that habanero with that big old porky
punch of the carnitas right to your dome. So, using a bit of a
controversial ingredient here, I'm using an orange bell pepper. Likely wouldn't be traditional, however, when I'm making a habanero salsa, habaneros are obviously very very spicy, I just dropped pepper stems
on the ground, whatever, man. Habaneros are obviously very very spicy, and so you need to cut that and still get enough of that flavor. I'm adding a little bit of
tomato, but I don't just want a heavily tomato-based salsa, so, I want something bright orange, throw in some bell peppers in there, roast 'em, anytime you're making salsa, just play around, roast
some different vegetables, blend them up, live a little! I like to falsely accuse the audience of not living, you know? So I can be like "Live a little!" We're gonna add a couple cloves of garlic, we're just gonna roast
this off real quick. Aw, golly! And then a couple habaneros. We're gonna roast these off in the oven, we're gonna broil 'em. Just get everything sweating, get everything nice and workable in there. I'm just gonna lube this up
with a little bit of oil, and then we're gonna
get some salt in there, and then just kinda
give it a nice massage. You know how in the Kagoshima
Prefecture, in Japan, they massage their cattle
to become more tender? I like to massage my vegetables
so I grow more tender. On the inside. More empathetic. I'ma roast these in the oven. All right, let 'em broil for a bit until you see 'em blacken, could be five, six minutes,
I don't know your broiler, I don't know your life, I don't know what you
need for you right now, but I know that you can
slow down, take a breath, because me, an empath,
should tell you what to do. Buy my online success
course for $39 a month until the day you die. Josh isn't here right now.
He's at the bad place. And when he's at the bad place, you don't have to talk sorry, I cannot physically keep a straight face. Oh god, it's so hot! So what we're gonna do is we're
gonna take those hot onions, take the peppers, got a
couple garlics in there, that's pretty cool. Plop that on there. Habanero, this is what you want, you want just a nice,
charred habanero right there, we see the beautiful blackening on that, that's gonna give the salsa
such a lovely texture, and then you can start
hacking into all this stuff. We're gonna chop it up
into slightly small pieces, and then we're just gonna
take that with our bare hands, pop that right into the food
processor, that's pretty cool. Essentially we wanna get this
in slightly workable pieces, we're gonna food process it, we don't want it to get
too too too homogenous, I still want some of
those chunks in there. A lot of people peel the
skin when they roast peppers, I don't like that, man,
I want the burn in there, I want those little
imperfections in the salsa. You can hear it sizzle, it
was just on my hands, man. What the heck? Take these tomaters, pow, ow. Do we have gloves in the kitchen? No way. I swear to god I
actually did not see those. We're just gonna add
a tiny bit of vinegar, just to add a little bit
more acidity to the salsa. We're also gonna take a lime, hit it with the old pec deck chest press. All right! Get the juice of half a lime in there, get it kinda running off your elbow, and then drip back in. We're gonna add a fair
amount of salt in there, always underseason your salsa and then season as you go after you taste. And we're gonna start
pulsing it, just until... Don't pulse it, just go. Yeah, oh, this is looking pretty good, this is looking pretty good. Ooh, ooh, pow! Pow, right in the kisser, wow. Habanero, straight off the
bat, which is really delicious, but, those peppers have been
cooked really beautifully. Ton of salt, ton of acid in there. Honestly, this salsa, it's really money. It's absolutely perfect. To me, the red bell pepper,
it actually really works, 'cause you're still getting, what? Orange is technically a shade
of red. Orange is light red. Have you ever read a book? Get some of those dark
yellow bell peppers in there. They work really well, and honestly, it's got all the pepper flavor, the heat, and then you're getting all that pure habanero flavor in there. But hey, now, are you ready, kids? Aye aye, Captain. Let's roll a 10 foot burrito. Kitcheneers, do you accept
the task that is before you? Yes.
Yeah! Kitcheneers, do you all reek of boiling pork fat right now? And lard! Yes. Kitcheneers, how wet are you from the heat from the oven coming behind and the pork coming from the front? Very moist. Zoom in on this, what do you see? We're all so moist. We have our 10 foot six
inch runway of foil, we are going to stack 20
tortillas across this right now. I know what you're saying,
"Why the extra six inches?" Why the extra six inches? 'Cause why not? That's fair enough, but
no, there's better . We're gonna fold the
insides of the burrito, so, 10 foot six, and after that,
I know what you're saying. I understand. So, we got some delicious
Mexican rice right there, we got some refried beans, we got all that delicious carnitas, we got a whole lot of queso fresco, we got that habanero salsa right there, we got a sack of cream, then
we got a big ol' bowl of guac. And all that's gonna go
in the 10 foot burrito. Gonna shingle tortillas across this, and then we are going
to run relay race style, then we're gonna slap down, we're gonna go beans,
then we're gonna go rice, then we're gonna go carnitas,
then we're gonna go guac, then we're gonna go salsa,
then we're gonna go cheese, and then Nicole, I'm
gonna stab that cream, and you're gonna run with it like a cow, swinging leaking udders, screaming "I'm the cream
lady, I'm the cream lady" as you leak cream all over the tortilla. Do you think you're ready for that? That was graphic. I've waited my whole life for this. And now for the ceremonial
laying of the tortillas. I will start, and you
will all follow my lead, ow it's how, ow it's hot, why did I do that, why did I do that? Okay, all right, so
I'm gonna shingle them, but then try and keep the
integrity of the line right there, you see what I'm saying? We're not getting too
much concave overlap. So we're gonna need probably
about 20 of these bad boys. We have 24 in here, this should be enough, this should be enough. This is weird. My turn to burn my hands? Yeah, yeah, definitely. Josh, I don't know if
anyone's asked you this yet, but why? The baby. Trevor, come on, Morgan's
got a baby at home, babies love burritos. Morgan's gonna take a burrito home. So we're doing it for the baby. We're doing it for the baby. That's a fight I can
get behind, everybody. Come on, we're doing it for the baby, let's , come on! Come on, it's for the baby. I'ma trail you with beans. Ah, hot. Whap some beans down all over here, okay? Frijoles! It's like the way you pet a snake, you have to pet it with the scales, there we go, okay, I'm
gonna follow with rice. Who the hell pets a snake? Hey, I have a pet snake. So we got that, all right,
now I'm gonna trail with meat, I'm gonna trail with meat.
Jesus. Did anyone measure this? To see how much everything weighs, to see if it is actually 10? Yeah, yeah, we gotta,
you know, for dinner. Oh, it's 10 feet, not
10 pounds. Never mind. How are we gonna wrap that? Your side is so bulky compared
to all the rest of us. Yeah, well, 'cause I'm
eating from my side. Papa eats first. Here we go with guac. Oh, okay, okay. I don't need that much pork. I think we're gonna have a thin middle, and two very hefty edges. Just like me, man. Shaped like a Dorito. All right, salsa coming
through, salsa coming through! Hold on, I skipped a spot. I ran out of meat! Are you just gonna take over the whole thing?
I'm a beast on the boards, Vi, you can't stop me. Nicole, you ready to be the cream woman? What? Okay, you gotta be generous. I'm not ready to be cream woman yet! Why is there so much
going to use on that end? Pay attention to your own plate. Yeah! You're taking pork? Give me some pork! Stop taking my pork! Stop it! It's not your pork. Hey, that's my pork!
Are you not gonna pass me the cheese? You're worried about the wrong thing. Josh, go back to your burrito. Go back to your end of the burrito. Yeah, your cutoff is right here. Nicole, it is time. It's time for you to
become the cream woman. Yes! You guys have to move
out of the way, okay? I don't know how I'm gonna run. Do I run like this? Do I run like this? Nicole, have you seen me run? You gotta do the Josh run! You gotta waddle. I have to waddle? Okay. I'm the cream lady! I'm the cream lady! I'm the cream lady! I'm the cream lady. I'm coming back! I'm the cream lady! That's a lot of cream! Stop, stop, stop the cream! Guys, I got something special. I don't know if I like the special things coming out of there. A little cilantro for freshness. All right, you ready to roll this up? So Trevor, you and I,
we're the end men, right? We're gonna take our ends,
we're gonna pull them over, then all of us get to try and figure out how to fit as much of our
forearms underneath this, 'cause if you see, there's a way to get all the
tortillas up at the same side, Trevor's squeaking, but then on three, we're gonna give a "Feel
the rhythm, feel the rhyme, get on up, it's burrito time," and then we're gonna go, okay? Trevor, you got your end folded over? I've got my end folded over. All right, everyone try and
get as much surface area underneath your fingers at once. Vi, you don't have to use your, using your forearm's probably a bad idea. I have a long forearm, though. Use your long fingers! All right, so we all
feel that we are ready. It's gonna have to be a lift, it's gonna be a lift and
dump over, okay, you ready? All ready? All right, come on. Everyone, everyone, everyone! I went! I went! No, no, ! Feel the rhythm, feel the rhyme, get on up, it's burrito time! Okay, okay, okay, okay. Tuck, tuck, tuck, everyone
tuck, everyone tuck, everyone use your fingers to tuck. Everyone use your fingers to tuck. Tuck, tuck, tuck, how are we,
how are we, hold any breaches! Any breaches? Nicole's breaching! I'm tucking! Trevor, I got you! Trevor, I got you. Trevor, come on! Guys, now we have to griddle it. Now, so we're doing a
grilled stuffed burrito. So we have to get four clothing irons, and iron all the folds shut. Kitcheneers, irons up! On three! One, two, grill! That was so satisfying, yet so dumb. That was so nice. Did it feel nice? And it's working, too, is the worst part. Don't, wait, hold on. You gotta get the wrinkles out! I'm getting the wrinkles
out of the tortilla. So, what are we gonna do when we have to iron the other side? We have to iron the other side? No, no, no, the residual
heat from the iron will carry through. Honestly, this is quite a feat. 10 feet, in fact. Kitcheneers! What's up, man? We gotta roll it in foil. You guys ready to pull it? Okay, so all we gotta do, I think, is grab the foil like this, and then whoa, feel the
rhythm, feel the rhyme, get on up, it's burrito time! And now we roll it, and we tuck, and then we pull the
edges in, there we go. And then, one more roll,
ready, everyone positions, feel the rhythm, feel the rhyme, get on up, it's burrito time! There we go. Mine looks like a quesadilla. Just kinda have to pack it. No, you gotta mash it. Okay. Now we just gotta put this in the oven for about 10 minutes to get up to temp. How do we eat it? All right, look at this, guys,
we made a 10 foot burrito, everyone said it couldn't be done, and none of these people in
here, Morgan, Nick, Chris, Meggy, Beth, Annaliese, you
didn't believe in us, ever. And we did it, we
overcame all the adversity that we had made up in our own heads, to make this burrito. You all ready to eat this? Of course I am!
Yeah! Trevor, are you ready to carve up your portion of this burrito? Yes, sir! Take as much as you want. Oh, yeah, Vi, here, take yours. Okay. My baby. Okay. Okay. Uh-oh. She's falling. Okay, I got mine. All right, I'ma just dive in. I'ma just fold it. Wow. I gotta rest it on my chest. They're delicious. This is a good burrito. Oh my god. This is banging. When you get a bite of
everything together, this is really freaking fantastic. Like the carnitas and the
salsa are obviously the star, then you get that comforting
rice and beans in there. This is a great burrito. We got some work to do,
we got the crew to feed, Morgan, build a portion
for the baby coming up. Kitcheneers, thank you all so much for completing this task with me, this was really incredible. Thank you all for stopping
by the Mythical Kitchen, we got new episodes for ya every week, oh, that habanero hot sauce is a-kicking. We got new episodes of our podcast, A Hot Dog is a Sandwich every Wednesday wherever you get your podcasts. Oh, god. Hit us up on Instagram, with pictures of your mythical
dishes @MythicalKitchen under #DreamsBecomeFood. See you all next time, I gotta go down. God, that's good. I got pork in my eyelashes. Where do we go from here, in our lives? You can cook up your own feast while wearing the Mythical Kitchen apron, available now at Mythical.com.
