Making The Last Taco Bell Mexican Pizza At Home | But Better

Okay, so Taco Bell Mexican

pizza

is leaving their menu permanently. I don't care, but I know there are a lot of people who do it and I would like to be able to help. Okay, so welcome back to episode 21 of Butt Better. Time flies when you are. have fun, this has been in high demand recently, I was never going to do this period, but since so many people are ordering it and it's leaving their menu forever, I thought, you know, let's immortalize a recipe that is the highest level that a Mexican

taco

bell

pizza

could be shaped like, well, this video, one

last

thing I would notice, it's just that in the world of traditional Mexican cuisine, this is not a real thing, from what I've researched, it's all maybe . inspired by toast with melted cheese uh, I don't know culturally speaking, I don't know how I feel about this, but we're doing it for you, we're doing it for the people who have asked us and us.

We are doing it to help those who are going to be sad that this is leaving their menu so with all that said let's do this come on it's the same

taco

bell

kfc we went to for the famous stinky bowl here we go. I hope it's not like the

last

trip three one two that was depressing. Can I get two Mexican pizzas? I'm sorry. Oh, two Mexican pizzas. What else are you? Oh, that's right, the sweet mix can be thanks. I like the little mini laundry basket. Thank you. Because? Is so big? How big are these things?

It smells like KFC. We're back on the phone, so this is hard for a lot of people because this is supposed to leave the menu forever and people are sad about that. This is really what You're sad about why this is. It's a fried tortilla. Well, I'll stop talking and try it. It is definitely a flour tortilla. It's like nachos. It's like a big nacho. Well, two things if I had to decide. whether it's good or bad, I'd say it's somewhere in the middle, not bad, not good, it's kind of like yeah, this is what I expected, so I'm not disappointed, I'm not disappointed, it just is what it is, um .

This is such a boring and easy thing we could do at

home

that we might as well make it exciting. Let's start our journey with the sauce we all have, so let's put it out on the heat in a 12-inch skillet. over medium heat add six ancho chiles and five guajillo chiles, pat dry and toast for about 30 to 40 seconds or until fragrant but not blackened, then remove from the pan and separately cut three roma tomatoes in half and quarter one onion sweet, but leave the root attached so it doesn't become mushy and annoying. Put enough oil in your skillet just to cover the bottom and heat it over medium-high heat until very hot in batches, char each of those vegetables cut side down while the tomatoes have fruit, but you get the point. , be sure to do this in one layer until you get a light char on each surface.

Once everything is charred, cut the onion into large pieces, leaving the root behind, this time toss it in your pan with a tablespoon of oil along with the tomatoes. five cloves of roughly chopped garlic one tablespoon or six grams of chopped fresh oregano sauté just for a minute, then add the dried chiles and only to realize your pan is too small, upgrade to a larger, prettier pan, then add enough water to cover bring it to a simmer and you can optionally add a cartridge, which I did here, but it's not entirely necessary. Now just simmer until all the vegetables are super soft and the chiles break down easily.

Now take out all the solids and place them in a blender. and start blending at high speed, add a quarter cup or 60 milliliters of white vinegar and potentially you may need to add some additional cooking liquid to loosen it properly. Once you're stirring, gently pour in three tablespoons of neutral-flavored oil and continue mixing until beautifully emulsified. then season generously with salt and about 1 tablespoon or 14 grams of grated pinella, if you have it now, next we have our beans despite the lackluster sound of the name, these are very special in a medium saucepan, add three tablespoons or 42 grams of unsalted butter, heat over medium heat, once melted to bubbling, add two sliced ​​jalapenos, one diced yellow onion, four cloves of coarsely chopped garlic, then add with a little kosher salt and sauté for about three or four minutes or until softened, then add two cans of black beans and one and a half cups or 350 milliliters of chicken broth, bring it to a simmer and let it simmer until the vegetables are completely soft, ie. like soft and mushy.

From there you will drain the beans but be sure to reserve that along with the bean juice, now add the solids to the blender and blend while tamping constantly using a little bit of liquid if needed to loosen but you don't want too much leftover loose, well, it's going to take a lot of tamping, you know? a little exercise for your arms, don't be shy to get a nice, thick and smooth puree, adjust your salt levels and we are almost ready for your meat, the easiest option would be ground beef, heat a dry stainless skillet to medium high heat. press a pound of ground beef to cover the entire surface and let it brown to a nice brown crust, flip and then repeat on the other side, be sure to season a little with salt and then using a potato masher, mash the meat until you get fine little pieces, so let it continue to cook and render off its fat until it's nice and crispy or stop doing whatever.

I feel like I say that too much now, from here you can add whatever seasonings or spices you want. Combine this with a little dark soy sauce and two cloves of coarsely chopped garlic. Now if you don't want to use ground beef you can use any meat here, for example if you want to use Okinawan wagyu 5 seared to absolute perfection and then sliced. wonderfully that makes you feel like life is a movie. You could also do that without saying I did it but I did and by the way if you want to know where I got this from I got it from my friends at Regales Foods this is not a paid sponsorship I just like them and now I get exotic ingredients from them, as for our tostada, I used the same

home

made flour tortilla recipe as my chipotle burrito video, the link will be in the description for that, this time it will actually be fine, get a five quart pot and Fill it halfway with canola oil, heat that bad boy to 350 degrees Fahrenheit or 175 degrees Celsius, and then, one at a time, drop a tortilla in there, away from you, unless you want to add a nice little touch to the face with The hot oil feels good, just kidding, don't do that, it's very dangerous, fry it for a minute or two or until it starts to get a little stiff, then turn it over and fry it on the other side for one or two more minutes or until bubbling. calms down and hardens while draining onto a wire rack of our baking sheet and immediately season with salt while they are still hot and repeat with the rest of the hurricane tortillas, okay now we are ready to assemble, take a tortilla fried and spread it. over your black beans, give it a splash of chili sauce, add the ground beef and top with another fried tortilla.

Now on top you will add a generous amount of grated cheese. This is a blend of cheddar and Monterey Jack cheese. I'm not sure. You could boil this, that's it, that's very civilized of you, but you could also melt it with a big blowtorch. The link in the description for mine will also be there and add another splash of your chili sauce followed by some crumbled fresh cotija cheese and red pickle. onions and garnished with some fresh coriander leaves now, just looking at these two, I mean, yeah, tb is in trouble here today, what do we call mine?

I don't really like the original name, Josh's weird cheese toastie, which is way

better

than taco bells, okay, visually still. Again, this is one of those things where we have this beautiful toast and there's not much to say, so listen carefully. You know that when you try something for the first time and eat it, you like the flavor, the texture, the depth of it. In fact, I think this could use a little more sauce, you know, just take it, a little bottle of your sauce, pour it in there like this, symphony as always, I'm biased, I always feel like we win, so we need a tester of flavor, vikram, today.

It's your day to shine, man, okay, today you're going to dodge a knife, I peed just a little, so number one, I'll put it in your hand, give it a little, that's okay, sure, okay, careful, yes, it was this. one already, I mean, it's so obvious which one is mine because it's so much fatter, yeah, this one has so much more depth, I mean, it's not a competition, it's miles, miles, I don't even like beans, but these are good, long beans. Long story short, ours is a little more complicated, but at the end of the day we win, I know the first thing people are going to say is "but Josh, I could go through the drive-in, it's so much easier, no you can't because In November it's gone forever so they'll fix it but you want to know what's not leaving the menu permanently?

Okay guys and that's it so we made the taco bell

mexican

pizza I can't believe this. Ugh, it wasn't that hard, honestly, it was very easy, um, it looks, it's fried tortillas with cheese, beans and meat. We took it much higher than we needed to. Of course we did. No, I think it turned out fantastic, obviously the layers of texture and flavor were way above the taco bell version and much deeper, no doubt about it, but if you want to make this you should because it really isn't As difficult as it is to put together there are many steps that you can eliminate by having things pre-made if you want to do it as you could you don't have to make your tortillas if you don't want to we are working on that a new series that we will launch as soon as possible.

I'll keep it a secret for now, but we'll see it soon with everything said if you liked this video or learned something leave a like subscribe and I'll see you next time