[00:02] about burritos is all wrong? Fat, overstuffed burritos with rice, beans, cheese, meats, condiments, salsas. But what if instead of a fat oversized burrito, you made a skinny long one with maybe two or three ingredients? Then you
[00:16] would have the original burrito, the burrito that started it all and paved the way for the California mission style burrito [music] that we all know and love. Thick pillowy tortillas, perfectly stewed meat with a smear of rich and
[00:29] creamy pinto beans [music] rolled long and skinny. This is burritos Juarez. Now with only a few ingredients, the quality of those ingredients matter. So when I got up this morning, I just took some pinto beans dried so we can ensure the
[00:43] highest quality of refried bean that we can achieve at home. Get them into a add some salt. And then we're going to allow that water to rehydrate the beans, and that salt is going to prevent them from splitting and shriveling up, which
[00:57] can let this go overnight, which is preferable, but after a few hours, the soaked beans have almost doubled in size. That's going to allow the beans to cook in roughly the same amount of time it's going to take our pork to cook. And
[01:10] top, it's usually like a skin or dead bean, you can just remove them. Now the filling we're going with today is a pork that's going to be stewed in red chilies. So first we need to make like our red chili braising sauce.
[01:23] >> The two chilies in question is guajillo. These are more mild and they have a nice red color. It's going to give a nice red hue. [music] And then chile de arbol for spice. And we're going to only use about four chile de arbol, maybe 10 chile
[01:36] guajillo. And then here I've got some chile California, which are just have a nice red hue to them. They're in my chili bag and I they're kind of old, so stick with guajillo. Then all I want to do, rip off the tops,
[01:50] >> [music] >> and then get the seeds out. Might be a little dusty. >> [music]
[02:08] some hot water. Let them soften. >> [music] >> In the meantime, we can prep some garlic. We're just going to smash it. >> I'm just going to cut the top and the bottom off of the onion, cut it in half,
[02:21] peel that skin off, and just cut it into like little wedges. So, this is going to our chilies, and then I'm going to add a little caldo de pollo. Now, we just want them up a little bit. First up, I'm going to get a deep saute onto the stove
[02:36] on medium-high heat and just give it a quick little spray with some cooking spray. [music] Once it's hot, we can start to add the onions and the garlic. We just want to cook the onions and the garlic until they begin to char around
[02:49] the edges. That char creates a nice little smokiness into the sauce. Helps develop a nice rich flavor. And then once you start to see some nice charring then we can go ahead and just add in those chilies and the water that they're
[03:02] soaking in. We can season that with some salt, and then we can bring that up to a boil, and we're just going to cook this until the onions soften, the chilies are nice and tender, and everything is soft enough to blend into a nice smooth
[03:15] consistency. [music] Now, we can go ahead and add in our caldo de pollo cube. It's a little bit of a secret I see a lot of Mexican recipes use. I don't imagine it's particularly traditional in this recipe, but I like
[03:28] to add it. Just a little [music] bump of flavor. While that cooks, we can start on our beans. We can get a small pot, get that onto medium-high heat, and add they're soaking in. I'm going to go ahead and add in a smashed clove of
[03:41] garlic, a bay leaf, and a little bit of salt. Now, we just want to bring that up to a boil. Once it comes up to a boil, we can drop it down to a simmer, place a lid on top, and then [music] we're just going to slowly cook these for hours
[03:54] until they're nice and tender. We're going to move that to the super low burner, and as you can see, we're almost done. I'm just waiting for that like onions, and then we're ready to [music] puree. Once all the onions kind of look
[04:07] like that, we're ready to go. Now, we are here in the dead of winter in quite possibly the hardest winter for me to get through. I'm on the brink. I'm cracked. [snorts] And usually I just white knuckle it through, push it deep
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[05:12] So, if you're curious, head on down to the link in my description, betterhelp.com/notanothercookingshow, and BetterHelp's going to get back into the recipe. Now, as we can see, everything is nice and soft, stewed
[05:26] down. Now, we just want to puree this, and get that all in there, liquid and to cool down before we blend it. You can also throw an ice cube in there. >> [music] >> Cool enough.
[05:44] pork, we've got our chili sauce we're going to braise it in. We have lard we're going to fry it in. And then we got 2 3-lb of pork that I've cubed up, So, we're going to get a really beautiful sear on this. And now we're
[06:00] going to let this cook real long and slow so we might as well get started. I've got the oven preheated to 325°, so we're going to get it started on the stove, finish it in the oven. So, first we want to do is preheat our Dutch oven
[06:13] really well. And once it's hot, we're going to take some of that lard and coat the bottom of the pan. Then we're going to take our chunks of pork and first. And we're going to take our time
[06:26] and slowly allow these to get really nice and brown on that first side. Allow that fat to render down. Once it's browned, give them a flip. And the goal here is we're just trying to brown as well as we can every side of the pork.
[06:40] well as we can every side of the pork. Once we've gotten about 90 95% of the whole garlic cloves and allow those [music] to start to caramelize in the [music] to start to caramelize in the pan and build a base of flavor. And then
[06:52] once all the pork is nicely browned, we can go ahead and add in our red chili can go ahead and add in our red chili sauce. [music] can thin that liquid out a little bit to compensate for the long cook. Then we're
[07:06] simmer, place a lid on, and then pop that in a 300° [music] occasionally and at like 3 hours [music] take the lid off. Forgot to add something. Forgot to add a little Mexican oregano or Mediterranean if you
[07:21] And then two bay leaves. Back into the oven. Now, of course we have to make some perfect fluffy thick pillowy [music] by hand, but it's easier in a food processor. And all it takes is 4 cups of
[07:36] all-purpose flour straight in. And then I've got about recipe says half half but a little bit over a half a cup, bordering 3/4 of a cup of lard. Just sort of makes it nice, a little bit softer, a little bit more flavor. Then
[07:49] pinch, [music] like a pie dough, we're just going to get that on and pulse it. Trying to mix that fat into the flour. If you were doing this by hand, you would just be breaking up that lard. So
[08:03] just like a pie dough, you can kind of squeeze it and it holds together. That's now primed for the liquid. I've got some hot water here, about a cup, and I'm just going to start to stream it in until dough ball sort of rides the
[08:16] See that? That's what you're looking See that? That's what you're looking for. The key to a tortilla is the right amount of moisture, so that [music] when
[08:30] it cooks it puffs. Those air bubbles kind of steam the inside. That's how you [music] Just going to knead it a little bit.
[08:43] need this to rest and relax. About 30 minutes, and then we can start to portion out the dough balls. And I think we're up to speed. Going to let this chill. Now it's been 30 minutes, we can get it out,
[08:56] get our scale. We're looking for 85 g balls. And then we're going to just roll them up into a ball, almost like a little pizza, little ball like that. Now the size is important because I want them long and skinny, but not too thin
[09:09] where they don't hold up. So there's a a thickness I want and the size. We're going with like a 10-in flour tortilla. And we can just place them on a tray, and then we're just going to let these relax so that we can roll them nice and
[09:21] thin and make nice fresh tortillas. Now our beans, they're nice and done, tender, aromatic, seasoned. I mean, I was never a really bean kid, but like, man, when you do it right, it really is good just as is. Now I'm going to take
[09:34] out about a cup or so of our nice cooked beans, then we're going to add the rest of the beans and the liquid to a blender. And just like with pasta fagioli, we're going to puree this, add the whole beans to it, and one of the
[09:46] core flavors, again, I know we're using a lot of it, is the lard. Take about 2 Tbsp. A little lard never hurt nobody. And then puree it up.
[10:01] I'm going to get it hot, and again, I'm going to add some lard [music] to it. Now, these beans need a lot of lard, and that's kind of the base of the flavor. Pour that creamy bean mixture in, allow those beans to sort of fry in that lard
[10:15] those beans to sort of fry in that lard for a few minutes. the whole beans into the mixture. That is a beautiful creamy refried beans that is creamy, but also has a little texture and pop from whole beans. You could
[10:30] going to let it sit on the stove. We're going to thicken it up a little bit. I'm just going to cover it and move it off to the side on a super low burner. Now, as a condiment, they might put salsa verde, lime, pickled jalapenos, carrots.
[10:45] I'm going to add my personal touch to this aspect of it. I'm going to make probably the best sauce on the channel, which is the cilantro sauce. From our old food truck, a sauce my brother made up, very simple. We're going to take
[10:57] some cilantro, toss it in to a blender. We're going to take some chives, one bunch, throw them into the blender. Got some green onions, I'm going to cut the greens off into the blender. Jalapeno, I'm just going to slice off the cheeks.
[11:09] Two limes, juiced. You want that lime to be pretty present. A little neutral oil. I got some algae oil here. Tablespoon or two of agave, maybe 2 Tbsp of mayo, and some salt. And then we puree it. Let's see if we got enough liquid in there.
[11:30] creamy. A high-powered blender's great to get all those fibers pureed up seen the grilled cheese recipe associated with this, I'll leave a link down below. Get that into a squirt bottle. This goes great on anything,
[11:43] particularly Mexican food. Now, it's been about 3 hours, and we're cooking this for another hour or so. Just going to remove the bay leaves. We're going to pull out that pork. Succulent, falling apart, it's
[11:56] >> [music] >> And you can shred it up with your hand >> And you can shred it up with your hand and chop it up. >> Remove any excess fat if you see it. You want to keep some of that in there,
[12:11] That all goes back into the pot. And so, now what we're going to do is take all sauce. Now, I just raised the oven to 425. I'm going to add this back into the oven and allow it to slightly brown, reduce, and that sauce to sort of glaze
[12:26] all of the pork. And every 15 minutes, I'm going to give it a stir. >> And after another 40 minutes or an hour, it should be done. The pork should be succulent, soaking in that red chili sauce. It shouldn't be swimming in the
[12:40] sauce. It should almost be glazing around the meat. That's the perfect consistency. Now, we're in good shape. Just about everything is done. Now, we can move on to the tortillas. So, this is how we're going to get a nice round
[12:52] these balls, and we're going to go around and flatten it. Using your fingers and your palm on one hand, and then your fingertips on the other. Make it nice and even. We're just working it into a nice circle, getting like a real
[13:05] nice base of a shape. Dip it one more time onto the board. And this is where like our pasta training is. If you've ever rolled pasta dough out, fatto a mano, with your hands, we're going to just go out, turn a quarter, roll, turn
[13:17] a quarter, and we're just going to do that until we get a nice round shape. another one. I like to do around three at a time cuz they cook in like 30
[13:33] seconds. Now, we need our pan nice and hot around 350-400 so we can get some nice kind of browning on the surface of this. To cook the tortillas, it's very simple. We've got a large cast iron pan. Once it's hot, into
[13:47] the dry pan, we're just going to drop one of the tortillas. [music] If you added enough fat and water, what you're going to see is the tortilla start to cook them slow, we want to cook them hot and fast and allow that steam to create
[14:01] and fast and allow that steam to create that puff. After about 20 to 30 seconds, the underside and we want to just flip the tortilla, hit the other side and you're going to see it start to puff up even more. You can press down in some
[14:14] cook it and puff up a little bit. And then I like to do one last flip. That last flip should kind of get every last inch of the tortilla nice and steamed and then we can pull it off and wrap it in a towel and allow the towel to steam
[14:28] and soften it and make it nice and pliable so we can roll it into burritos. Then we're just [music] going to repeat this with the rest of the tortillas. >> And remember, you could roll it out a little thicker, you could roll it super
[14:42] thin. That's kind of up to you. I actually like that pillowiness of a thicker tortilla. Once they're done, we're ready to make our burritos. So, here we got our tortillas. Now, 10 in yields [music] a little bit of a thinner
[14:54] one. I like the 8 and 1/2, it's nice thick. You can also sort of cater it to the size and thickness you want at the end of the day. Now, I'm going to show you how to make like the most traditional way of rolling one
[15:06] of these guys. First, you go on with some beans right in the center. Leave some overhang on the sides, meat right on top and then they kind of just fold it in half like that. Fold it over and then just once.
[15:18] then just once. And that's your basic burrito. like a New York bacon, egg, and cheese. You can walk on it on the go. It's not a mess. It's not dripping everywhere. You got rich, creamy bean flavor with that
[15:33] intensely stewed beef. Such a great combination. combination. And then with the green sauce. today, same idea, beans, a little line of the meat, but this time [music] we're
[15:46] going to take it closer to the edge, fold it completely over, and then bring it back to tighten it up, and fold it over, tighten it up again, and then hold it off to the side, seam side down. And then just you repeat. And you create
[15:58] like a little assembly line, and you could bang out a bunch real quick. as is. Or you could toss them on a
[16:10] plancha, in a pan, and crisp them up, create like a little perfect little preheated. I'm going to take a little bit of lard and just spread a thin layer across the surface of the griddle, and then we're going to start to lay down
[16:24] our thin, cigar-like burritos, seam side down, and allow it to sort of seal up. [music] Brown the outside of the tortilla, get some nice body caramelization. Once we've got it sealed and that first side is brown, we're just
[16:37] going to rotate it onto four sides, and I like to almost square off the sides of the burritos, if possible. Now, there's no cheese or anything in there, and everything inside the burrito is hot. So, all we're looking for is [music]
[16:50] sealing of the burrito and nice, crispy caramelization around the tortilla. Once they're done, you get them off, rest them on a wire rack, and if you got another batch of tortillas, get them on the griddle, and cook those off as well.
[17:12] in my hand like this. I want it like a microphone. I think this is how every burrito should be. It's clean, nothing's falling out of it. It eats well. It has texture. It's not just mush. It's not carb on top of carb on top of carb. It's
[17:25] a nice light meal. Oh my god. You want to make the original burrito? Recipe's want to get better at cooking? Go check out the Patreon down in the description. Every video is early and ad-free. We also run a cooking school over there.
[17:38] Interactive, fun, live streams, chats, homework, the whole nine [music] yards. you guys next time. Until then, take care of yourself and go feed [music] care of yourself and go feed [music] yourself.