$396 vs $20 Tacos: Pro Chef & Home Cook Swap Ingredients | Epicurious

Today I'm going to

cook

with tequila. I might need a drink of this. Hi, I'm Saul, I'm a professional

chef

and these are the

ingredients

for my $396

tacos

. Hello, my name is Gina. I'm a

home

cook

and these are the

ingredients

for my $20

tacos

. oh oh no oh this is the saddest tray I have ever seen in my entire life this is a lot so the dish I was going to make was lambar Baka tacos de Canasta what kind of meat is it with chilies and esav avocado and tomatillo sauce these Never before had used Gina's recipe, we have simpler ingredients, but with a little technique and a lot of technique we can make it even better, so if I have to guess, this will cost $1 19987 $20 $150 $396 Very expensive taco, so here we have I have the Chef Saúl's recipe book and if we looked through it, he wrote down some ingredients for me.

I don't know anything about tacos de canesta. Tacos de canesta is a taco that has been in a basket for a long period of time. Canasta, okay, then, high school. Spanish hasn't gotten me anywhere so I cover them, they stay nice and warm and soft and delicious. Let's start with our barbecue marinade, let's grab our ancho chiles, let's get rid of the stumps, the seeds, let's go. to cut it into small pieces mcow in our blender when to put that in a blender with garlic oranges Chipotle and a can and then a couple of tablespoons of the chicken seal sauce Apple syrup vinegar oh my goodness here we go oh my goodness I forgot totally add these spices so let's do that cumin ground coriander Mexican oregano smoke cinnamon cloves oh that changed the color make sure you taste your marinade before using it oh that's very strong definitely salty Tasty uh very spicy so G was planning to make Korean tacos like that I was going to make some very simple tacos with things I found in my refrigerator.

I will not do it. I'm going to make crispy Korean takitos with kimchi. Strawberry room. So now I'm going to do the. marinating my meat now, something I do when I chop garlic is add a little salt, this will help sweat the garlic and they will stick together, so I have a beautiful garlic paste here, now let's do some onion. I want this white part to be part of the marinade and the green part I want to be part of the garnish and also the sauce, you have to use everything, there is no waste, otherwise the cost of the food will be very high.

She was planning to picko, uh. relax for my tacos now I have cabbage a little juice it's full of flavors it looks like a red Chim churi let's add a little sugar now what sugar am I going to add to my pork it's going to caramelize it so it's going to give it flavor and color and I don't know if I want to use salt I'm going to use soy sauce instead of salt pepper a little bit of oil and it's going to keep it from sticking to the pan and now we're going to add a little nutty flavor from the sesame seed oil so that Looks like I have a good marinade here.

I wish I had lime, orange and pineapple juice. Now it's time to add these pork slices to make this meat happier and continue with our lamb barboa. let's prepare the meat, salt and pepper, your next step is to brown the meat, you will wake up like a big boy once you brown the meat, that means you bring in the flavors of the lamb even better, oh my goodness, okay? go CH one of the reasons we use orange is to cut the spicy flavor of the lamb a little bit, the reason I put onion and KN because we don't want to burn the meat with orange slices on top and then put the meat on top and then bay leaves put it around and then my marinade we are going to cook it at 325 for 3 and a half to 4 hours the lamb has been cooking for 4 hours wo now I am going to look for the bones and you remove them you are going to take the meat off the bone let's go Let's save some oil to heat our tortillas and now I'm going to shred the meat.

Shredding is very easy because it is a very tender meat. It's ready, now it's time to make kimchi and strawberry sauce. The first thing I'm going to do, I'm going to put in some scallions, normally I'll add onion to My sauce, so that's going to be my onion Pat and now garlic AO, so now this. lovely kimchi thanks Korea I'm going to use a little bit of sesame oil, a little bit of salt and I'm going to add a little bit of water just to make my sauce a little bit smooth or I'm just going to create something that's so delicious okay?

I'm going to work at our Chili's and esab. This is very simple. Once you do this, you can do this with any cauliflower vegetable, I'm just going to pull it apart with my hands. First I am going to make holes in these to incorporate the Vinegar and everything that is inside the pepper, we are going to blister these vegetables a little. Mexican oregano. Coriander seeds. Cloves and three peppercorns. It looks cooked and now we are going to cool it in the refrigerator now I am going to brown the park I am going to add a little quinchi chives I am going to put a little bit of oil there is going to be a little smoke here and we are not going to touch it, just Let's let it cook now.

I'm just going to die for some of the kimchi. I'm going to cook the onion right there. I just want the onion to sweat, now another kimchi. Or look, that's it. I was talking about nice and caramel like, you know what reminds me of tribal tacos in Mexico? OMG, now it's time to make our avocado and tomato salsa. We're going to remove the paper husks from the tomatillos and it's like unwrapping a gift. I have these peppers, then we have avocado, cilantro and that's it, and then lime, oh that's so much easier than making an orange with your bare hands, you can't forget the salt, it's spicy, oh my goodness, well that's really well, yes, an advantage, now is the time to roll and fry our takitos we are only going to heat the tortillas we want them to be very flexible and the reason for the oil is to prevent them from breaking the folds when cold they break so look now at the You fold them, they don't break like that.

I'm going to grab a tortilla, a little bit of filling, push this tortilla all the way and I'm going to pull it and then we're going to close it. I want this tortilla to be very tight because I don't want the inside to dry out and there you have it. my takitos of things now we are going to make our lamb and potato filling the reason I choose roasted potatoes is because they are large they are easy to peel and it is easier to cut and have almost the same size I am going to salt this water I cook them until Make sure they are tender, the potatoes are cooked and I am going to mash them, add this potato to the lamb, this looks so delicious, delicious, okay Gina, so the next step is cascabel oil and that oil will keep the tacos soft and the Hot Tacos la Canasta that There is still some travel to do, so we make those tacos here and then we travel 2 hours and then we sell them there, that's how they do it in Mexico.

Let's move on to our oil, cut this onion in half. D stem and D seed peppers and then you're going to cook this in boiling water until you see the onions cook and the pepper changes color so it's more red. pour into the mixer, okay, then heat up some lard, okay, now I'm going to pour this mixture in with the lard, so now it's time to fry our takitos. I'm going to use vegetable oil, how do you know they are ready? you start to see less bubbles there are not enough bubbles a lot of bubbles it's ready please don't eat the toothpicks it's crunchy and now it's time to fill our tacos I'm going to use some of this fat that I saved before what's the oil What's going on All it does is add flavor to the lamb and it's also going to keep the tortillas nice and pliable.

Now I'm going to fill the tortillas with the filling and then flatten them. Now let's fill our basket with tacos. Here it is. our towel to wrap plastic and now we have parchment paper and this keeps the plastic from melting, so here is our first taco, we will layer them around the perimeter of the basket, then onion, then a layer of onion, then another layer of tacos and then another layer of onion oil. ready it looks like lava and now we're going to pour it into the taco basket and then I'm going to wrap it all up so it stays warm now it's time to play now I'm going to cut the scallions into cubes put them on ice so they stay nice and crispy let's take our sauce it's like a good healthy portion that looks like a mole let's serve a lot of takitos now the big reval ooh okay, I think three is a good portion pickled vegetable pepper oh it's Christmas my Christmas tree and here you have it my crunchy Cor style takitos con strawberry kimchi sauce so here is my version of Chef sa's tacos I hope you like them very curious to see what he has done with my ingredients hello how are you good how are you yeah ooh wow yours looks better than mine, this looks like a sculpture, listen when it comes to Tacos the Canasta, I think this is what I'm imagining, this is what I'm thinking, great job, I'm very happy. everything seems spot on, took a long time, cheers, good job, delicious, worth the effort, it's pretty good, meat, enough potato, vegetables, yes, I'm very excited to see what you do with my ingredients, this doesn't seem like $ 20. this looks like you already know $120 I wish it had more ingredients like always I like to have a lot of ingredients I don't know why oh it did.

I learned that you like a lot of ingredients. Okay, let's try it. Sal M. Wow, that's really good. and you said no, you've never had kimchi before, you should come to my mom's house, it's great, I mean this is delicious, it's been fun for me because I'm learning more about other cultures and ingredients. Hey, look how much. I understood that well, it was a long day.