Is it sacrilegious to use an immersion blender instead of the masher to smooth out the beans? With the de arbols it would probably be too hot but I normally use serranoes or jalapenos
@@necrosiskoc9617 not at all! Definitely would be a similar result, although I like a little texture to my beans so maybe don’t let it run for a while! A few pulses from the immersion blender would do the trick.
@@goatboyintl Thanks for the reply, I use it because I like beans pretty creamy and it's a lot faster than mashing them. That's the great thing about cooking, everyone has their own favorite way
I lived in Sonora for 2 years, and one of my favorite burritos was called "Quesoburro" where they melted queso chihuahua onto the large tortilla then filled it with meat, beans, avocadoe, and pico. They were the size and thickness of my forarm (they did not skimp on meat). That with the table salsa and a bottle of coke, some of the best food memories ever.
The little whitish bug-like things you see all through commercial Mexican chorizo once it's cooked are the salivary glands of pigs, used as a filler. For this reason I typically blitz my cooked chorizo with either a stick blender or a food processor before proceeding. There isn't much texture to commercial Mexican chorizo so after blitzing you're mainly getting just a little texture with a lot of flavor from the stained and spiced fats. Great for mixing into other meats, like ground beef.
corn tortillas are great, but they lack gluten structure and therefore are basically impossible to make a burrito with. also I would love to know how much lard you guys went through in the process of making this video!
1 way.) Add 1 cup of olive or corn oil in a pot add beans with juices from a medium size can of beans, add some sazon pink label packet spice. Then smash away over a flame until done . 2nd way repeat everything from above, and just add olive or corn oil and smash away until done.😊
Thank you 😭😭😭😭 Everybody forgets about northern Mexicans despite all of our dishes being the most famous out of Mexico, flour tortillas, nachos, burritos, Cesar salad, margaritas, it’s all from northern Mexico, meanwhile the other Mexicans deny our food and call it American all the time.
Burritos are a tex-mex dish creation (that later spread back into Mexico), but most Mexicans refuse to admit that. According to some historians, the burrito is an evolution from a regional version of tacos. And tacos (means plugs in Spanish) didn't have a name until 19th century, derived from resemblance to dynamite plugs used by miners.
@@ericktellez7632 it was only like 150 years ago when the border was made and even then you were easily going back and forth between the countries. it's the same people who created this, the border is irrelevant to it.
I never understood the American fascination with adding rice to burritos, it’s just extra, added carbs that lead to stomach aches and it’s not necessary. It tastes better to keep it traditional because the balance of protein and carbs elevates the experience of eating the burritos.
When he said Chihuahua cheese, all I could envision is some Mexican kid in a little village milking a chihuahua and then making cheese out of the dog's milk. Weird, no?
Jonathan is the man. My parents are from nuevo leon and I grew up on machaca con huevo. Haven't had it in ages. Very nostalgic to see you guys make that 🙏
i have a huge wok and i don't know if i have ever cooked anything on the inside of it. i use it for tortillas, saj bread, roti skins and other big breads. that really is a great way to make oversized breads! thanks for the great video adam! (and jonathan)
thank you for explaining why something is your favorites. a simple scour isn't enough any more. an explanation of the determining factors is the most important (at lest for us the viewers) part of how and why something was judged the way that it was.
Man. I love cooking with you buddy!! Thanks for having me, this came out great!
🐐 loving the salsa series on IG!
Is it sacrilegious to use an immersion blender instead of the masher to smooth out the beans? With the de arbols it would probably be too hot but I normally use serranoes or jalapenos
@@Tylerd24 ayyye thank you so much! Been fun to make it!
@@necrosiskoc9617 not at all! Definitely would be a similar result, although I like a little texture to my beans so maybe don’t let it run for a while! A few pulses from the immersion blender would do the trick.
@@goatboyintl Thanks for the reply, I use it because I like beans pretty creamy and it's a lot faster than mashing them. That's the great thing about cooking, everyone has their own favorite way
Oh these two should go discover Mexico. I would watch everything from them.
I lived in Sonora for 2 years, and one of my favorite burritos was called "Quesoburro" where they melted queso chihuahua onto the large tortilla then filled it with meat, beans, avocadoe, and pico. They were the size and thickness of my forarm (they did not skimp on meat). That with the table salsa and a bottle of coke, some of the best food memories ever.
In Baja California there is a staple burrito called “carguero” the flour tortilla alone is the lenght of an arm.
It isn’t lard that makes the beans thicker. It’s you smashing them that does.
Great video man, hope you do a video that states differences between doner kebab, shawarma, and gyros.
The little whitish bug-like things you see all through commercial Mexican chorizo once it's cooked are the salivary glands of pigs, used as a filler. For this reason I typically blitz my cooked chorizo with either a stick blender or a food processor before proceeding. There isn't much texture to commercial Mexican chorizo so after blitzing you're mainly getting just a little texture with a lot of flavor from the stained and spiced fats. Great for mixing into other meats, like ground beef.
Great episode.
When I visited Hermosillo once, they gave me a burros Percheron. That was amazing. It was made with that massive tortilla mentioned
You don't like a leaky anything? Not even a leaky boom boom down?
corn tortillas are great, but they lack gluten structure and therefore are basically impossible to make a burrito with. also I would love to know how much lard you guys went through in the process of making this video!
1 way.) Add 1 cup of olive or corn oil in a pot add beans with juices from a medium size can of beans, add some sazon pink label packet spice. Then smash away over a flame until done . 2nd way repeat everything from above, and just add olive or corn oil and smash away until done.😊
That upside down wok trick is the sauce. Trying that asap
Thanks can't wait to try them 👍🇺🇸
Those tortillas are freaking gorgeous.
Learned some great burrito recipes, guys. Thanks!
🌠old lady gringa here 🤩Burritos Forever! 🤩 thanks, guys, lotsa fun.
Thank you 😭😭😭😭
Everybody forgets about northern Mexicans despite all of our dishes being the most famous out of Mexico, flour tortillas, nachos, burritos, Cesar salad, margaritas, it’s all from northern Mexico, meanwhile the other Mexicans deny our food and call it American all the time.
that was awesome. Thanks.
Burritos are a tex-mex dish creation (that later spread back into Mexico), but most Mexicans refuse to admit that. According to some historians, the burrito is an evolution from a regional version of tacos. And tacos (means plugs in Spanish) didn't have a name until 19th century, derived from resemblance to dynamite plugs used by miners.
It isnt tex mex, its a northern Mexican snack but many Americans refuse to admit that and want to do an Israel on Mexican food.
You have to remember, until the Mexican-American war, Texas was Mexico.
@@ericktellez7632 it was only like 150 years ago when the border was made and even then you were easily going back and forth between the countries. it's the same people who created this, the border is irrelevant to it.
Kinda funny that Cornish pasties also have an origin story involving miners needing a self-contained food to take down into the mines with them.
This is so, so good. Need to have a go at making my own flour tortillas.
These are some of the best looking tortilla enclosed ingredients I have seen in a long time, maybe ever.
my ideal Burrito would be the Chiles Reillenos mixed with the Carne Asada, with extra Cheese.
Lard instead of butter is always the way to go when making tortillas de harina
So Good!🌯
I call next on the ramen episode 😈
I never understood the American fascination with adding rice to burritos, it’s just extra, added carbs that lead to stomach aches and it’s not necessary. It tastes better to keep it traditional because the balance of protein and carbs elevates the experience of eating the burritos.
Pube verde at 17:00
Amazing
Yooo those burritos look good
Besides the pork one I rather have US Burritos. The rest are kinda dull and boring
Lots of Mexicos have a north.
When he said Chihuahua cheese, all I could envision is some Mexican kid in a little village milking a chihuahua and then making cheese out of the dog's milk. Weird, no?
Good golly Miss Molly. This is my kind of video. X3
fk yeah!
God I’ll move to Chicago asap if we can be friends guys 🤣🤷🏻♂️
*A long Juan (insert Dr Evil side mouth pinky lol)
Adorable
💛🌯😋
my man! @goatboyintl
Hey buddy!
How many Chihuahuas do you need to milk to make a kilo of cheese?
I'm a simple man really, Adam make video, I click it.
Great video, fella!! Cheers mate.
Jonathan is the man. My parents are from nuevo leon and I grew up on machaca con huevo. Haven't had it in ages. Very nostalgic to see you guys make that 🙏
@@taccosnachos it’s the best! Thanks for watching!
Beans in everything ... 😕
just moved to Chicago last week. Hope you guys do a pop up soon! Great chemistry and hope you guys continue to collab together!
i have a huge wok and i don't know if i have ever cooked anything on the inside of it. i use it for tortillas, saj bread, roti skins and other big breads. that really is a great way to make oversized breads! thanks for the great video adam! (and jonathan)
“Nothing beats a fcking 🌯 when you’re angry as hell”
- David Hume 🇬🇧
Burritos don't look like giant hog dicks
- Freud
Great Dr. Steve Bruhl drop.
thank you for explaining why something is your favorites. a simple scour isn't enough any more. an explanation of the determining factors is the most important (at lest for us the viewers) part of how and why something was judged the way that it was.
OMG, they ALL look **quack** fantastic! And Chef Jonathan has a new subscriber here!!!!
Not really beside the pork one I pass. I rather have US burritos over them, but Mexican tacos over US ones
More white people covering non-white recipes should get the proper rep to help
Aren't real tortillas made from Masa? Corn Masa?
Sounds like someone didn't pay attention at the beginning of the video...
All of the Baja Peninsula would disagree with you.
There are corn tortillas and flour tortillas.
Those would be corn tortillas. Flour tortillas are equally a thing. Both are also equally banging!
Cannot make burritos with corn tortillas. So burritos are only made using flour tortillas.
love the cooking, but really don't like this "I'm white and gringo and translucent" stuff as if it's a bad thing.
Geez, “lighten” up!
I’m so sorry he did that to you
White fragility: