WEBVTT 00:01.400 --> 00:02.100 align:start position:30% line:79.33% size:42.5% Pati, voice-over: Chihuahua was a crucial state 00:02.233 --> 00:04.433 align:start position:17.5% line:84.67% size:65% in the Mexican Revolution, 00:04.566 --> 00:07.300 align:start position:22.5% line:79.33% size:57.5% serving as the heart of Pancho Villa's battles 00:07.433 --> 00:10.100 align:start position:22.5% line:79.33% size:55% that shaped the course of Mexican history. 00:10.233 --> 00:12.900 align:start position:25% line:79.33% size:50% One of those battles made this hacienda 00:13.033 --> 00:15.933 align:start position:17.5% line:79.33% size:67.5% the official White House of Mexico for a single day. 00:16.066 --> 00:19.300 align:start position:15% line:84.67% size:72.5% And it's been such a journey. 00:19.433 --> 00:22.000 align:start position:10% line:79.33% size:80% Pati, voice-over: Now it's where Diana Acosta and her family 00:22.133 --> 00:25.400 align:start position:17.5% line:79.33% size:65% continue making foods from the time of the revolution. 00:25.533 --> 00:27.000 align:start position:10% line:10% size:45% [Speaking Spanish] 00:27.833 --> 00:29.400 align:start position:22.5% line:84.67% size:55% We're gonna get going. 00:29.533 --> 00:31.500 align:start position:12.5% line:79.33% size:77.5% Pati, voice-over: To my kitchen for stacked chile 00:31.633 --> 00:33.533 align:start position:17.5% line:84.67% size:65% verde enchiladas with eggs 00:33.666 --> 00:35.833 align:start position:27.5% line:79.33% size:47.5% featuring layers of corn tortillas 00:35.966 --> 00:38.266 align:start position:12.5% line:84.67% size:75% bathed in a silky green sauce, 00:38.400 --> 00:40.700 align:start position:15% line:84.67% size:72.5% melted cheese, crunchy onion, 00:40.833 --> 00:44.400 align:start position:20% line:79.33% size:62.5% and topped with perfectly cooked sunny-side-up eggs. 00:44.533 --> 00:46.033 align:start position:42.5% line:84.67% size:17.5% Mm. mm. 00:46.166 --> 00:47.366 align:start position:30% line:79.33% size:42.5% Pati, voice-over: Ending with empanadas filled 00:47.500 --> 00:49.133 align:start position:27.5% line:84.67% size:47.5% with a sweet spiced 00:49.266 --> 00:50.866 align:start position:17.5% line:84.67% size:65% pumpkin and apple filling, 00:51.000 --> 00:53.833 align:start position:10% line:84.67% size:80% encased in a puffy golden crust, 00:53.966 --> 00:56.333 align:start position:37.5% line:79.33% size:27.5% perfect for a satisfying dessert. 00:56.466 --> 00:57.533 align:start position:35% line:84.67% size:32.5% It's perfect. 00:57.666 --> 01:05.833 align:start position:50% line:84.67% size:2.5% ♪ 01:05.966 --> 01:07.100 align:start position:35% line:84.67% size:32.5% What a feast! 01:07.233 --> 01:09.566 align:start position:50% line:84.67% size:2.5% ♪ 01:09.700 --> 01:11.333 align:start position:10% line:84.67% size:7.5% Mm! 01:11.466 --> 01:12.866 align:start position:57.5% line:84.67% size:32.5% So succulent. 01:13.000 --> 01:14.300 align:start position:10% line:84.67% size:57.5% These beans are insane. 01:14.433 --> 01:15.633 align:start position:37.5% line:84.67% size:25% [Laughter] 01:15.766 --> 01:16.633 align:start position:10% line:84.67% size:7.5% Mm. 01:16.766 --> 01:26.733 align:start position:50% line:84.67% size:2.5% ♪ 01:31.066 --> 01:33.033 align:start position:17.5% line:79.33% size:65% Announcer: "Pati's Mexican Table" is brought to you by... 01:33.166 --> 01:40.600 align:start position:50% line:84.67% size:2.5% ♪ 01:40.733 --> 01:42.666 align:start position:37.5% line:79.33% size:25% Announcer: La Costeña. !por sabor! 01:43.866 --> 01:45.400 align:start position:15% line:84.67% size:72.5% Men: ♪ Avocados from Mexico ♪ 01:45.533 --> 01:49.366 align:start position:50% line:84.67% size:2.5% ♪ 01:49.500 --> 01:52.433 align:start position:25% line:79.33% size:50% Announcer: Texas A&M International University-- 01:52.566 --> 01:54.300 align:start position:25% line:84.67% size:52.5% Going beyond borders. 01:54.433 --> 01:55.500 align:start position:17.5% line:84.67% size:65% Announcer: Eggland's Best, 01:55.633 --> 01:57.500 align:start position:17.5% line:79.33% size:65% available in your grocer's egg aisle. 01:57.633 --> 01:59.333 align:start position:22.5% line:84.67% size:57.5% Visit egglandsbest.com. 01:59.466 --> 02:04.433 align:start position:22.5% line:79.33% size:55% [Acoustic guitar plays Nationwide jingle] 02:04.566 --> 02:06.800 align:start position:25% line:79.33% size:52.5% Announcer: Levenger-- nearly 40 years of craftsmanship 02:06.933 --> 02:08.966 align:start position:25% line:79.33% size:52.5% for readers, writers, thinkers, and doers. 02:09.100 --> 02:13.266 align:start position:50% line:10% size:2.5% ♪ 02:13.400 --> 02:16.366 align:start position:15% line:10% size:72.5% Pati, voice-over: The Mexican Revolution, starting in 1910, 02:16.500 --> 02:18.366 align:start position:22.5% line:10% size:55% was a complex conflict 02:18.500 --> 02:21.666 align:start position:12.5% line:10% size:75% aimed at overthrowing dictator Porfirio Diaz, 02:21.800 --> 02:24.300 align:start position:10% line:10% size:80% who had held power for 35 years. 02:24.433 --> 02:26.966 align:start position:25% line:79.33% size:50% Chihuahua emerged as a key battleground 02:27.100 --> 02:29.633 align:start position:25% line:79.33% size:52.5% where dissatisfaction with Diaz's regime 02:29.766 --> 02:32.466 align:start position:15% line:10% size:70% fueled revolutionary leaders like Pancho Villa 02:32.600 --> 02:34.066 align:start position:22.5% line:10% size:57.5% and Francisco I. Madero 02:34.200 --> 02:36.566 align:start position:10% line:10% size:80% to organize a fierce resistance. 02:37.900 --> 02:40.066 align:start position:32.5% line:10% size:37.5% [Pati and woman speaking Spanish] 03:00.066 --> 03:01.500 align:start position:30% line:79.33% size:42.5% Pati, voice-over: Diana Acosta and her family 03:01.633 --> 03:02.866 align:start position:17.5% line:84.67% size:67.5% have lived in the legendary 03:03.000 --> 03:04.833 align:start position:20% line:84.67% size:62.5% hacienda for generations. 03:04.966 --> 03:07.600 align:start position:15% line:79.33% size:70% Her great-grandfather worked for the wealthy owner, 03:07.733 --> 03:10.800 align:start position:22.5% line:79.33% size:57.5% Luis Terrazas, who fled when the war broke out, 03:10.933 --> 03:13.133 align:start position:32.5% line:79.33% size:37.5% and Mexican law allowed him to continue 03:13.266 --> 03:15.100 align:start position:22.5% line:84.67% size:57.5% living on the property. 03:15.233 --> 03:16.966 align:start position:10% line:84.67% size:80% They have lived here ever since. 03:18.100 --> 03:20.033 align:start position:15% line:84.67% size:70% Her grandfather also bravely 03:20.200 --> 03:21.800 align:start position:12.5% line:84.67% size:77.5% took up arms in the revolution, 03:21.933 --> 03:24.400 align:start position:27.5% line:79.33% size:45% becoming a general for the resistance. 03:24.533 --> 03:26.333 align:start position:20% line:79.33% size:62.5% He's in the green uniform to the left 03:26.466 --> 03:28.800 align:start position:12.5% line:84.67% size:77.5% on this mural in Casas Grandes. 03:30.433 --> 03:32.866 align:start position:10% line:79.33% size:45% Diana: You can see some of the holes here 03:33.000 --> 03:34.533 align:start position:10% line:84.67% size:52.5% are real bullet holes 03:34.666 --> 03:36.966 align:start position:10% line:84.67% size:70% from the Mexican Revolution, 03:37.100 --> 03:39.033 align:start position:12.5% line:79.33% size:52.5% because Pancho Villa, you know, thought that 03:39.166 --> 03:41.033 align:start position:10% line:79.33% size:60% you know, Luis Terrazas, it will be 03:41.166 --> 03:43.000 align:start position:10% line:10% size:42.5% a lot of treasure and gold, 03:43.133 --> 03:46.166 align:start position:10% line:10% size:37.5% but it was just a hacienda 03:46.300 --> 03:48.033 align:start position:10% line:84.67% size:47.5% for the cattle, so, 03:48.166 --> 03:50.433 align:start position:10% line:79.33% size:32.5% they--I mean, the bank was not here. 03:50.566 --> 03:52.166 align:start position:32.5% line:84.67% size:57.5% Oh, so, they came here. 03:52.300 --> 03:54.333 align:start position:22.5% line:10% size:57.5% [Both speaking Spanish] 03:58.700 --> 04:00.566 align:start position:10% line:10% size:45% Oh, I want to see. 04:00.700 --> 04:02.333 align:start position:35% line:84.67% size:55% And we love this room. 04:02.466 --> 04:07.733 align:start position:50% line:84.67% size:2.5% ♪ 04:07.866 --> 04:09.566 align:start position:27.5% line:84.67% size:62.5% So, this was the original 04:09.700 --> 04:12.533 align:start position:42.5% line:79.33% size:25% kitchen of the hacienda, Pati, 04:12.666 --> 04:14.666 align:start position:47.5% line:79.33% size:27.5% and this is where my grandma, 04:14.800 --> 04:17.400 align:start position:37.5% line:79.33% size:52.5% my great-grandmother, used to cook 04:17.533 --> 04:19.100 align:start position:35% line:84.67% size:55% for Don Luis Terrazas. 04:19.233 --> 04:22.133 align:start position:10% line:79.33% size:62.5% So, she was the main cook for, like, a decade. 04:22.266 --> 04:25.233 align:start position:47.5% line:79.33% size:42.5% Yes. So, she told my grandmother 04:25.366 --> 04:27.066 align:start position:37.5% line:79.33% size:52.5% that they always need to be prepared 04:27.200 --> 04:29.233 align:start position:32.5% line:79.33% size:45% with food and fire because they don't know 04:29.366 --> 04:32.066 align:start position:35% line:79.33% size:55% when Don Luis Terrazas will arrive. 04:32.200 --> 04:34.400 align:start position:15% line:79.33% size:72.5% Pati, voice-over: The Mexican Revolution also influenced 04:34.533 --> 04:37.533 align:start position:20% line:79.33% size:62.5% some of the ways we enjoy Mexican food today. 04:37.666 --> 04:39.733 align:start position:27.5% line:79.33% size:47.5% Foods like burritos were nourishing 04:39.866 --> 04:41.700 align:start position:20% line:84.67% size:60% and easy to travel with, 04:41.833 --> 04:43.800 align:start position:37.5% line:79.33% size:25% as well as canning and preserving, 04:43.933 --> 04:47.433 align:start position:22.5% line:79.33% size:57.5% like how Diana's mother Doña Sarita Ramirez 04:47.566 --> 04:50.600 align:start position:15% line:79.33% size:62.5% still cooks today for her husband Don Guillermo Acosta 04:50.733 --> 04:51.766 align:start position:30% line:84.67% size:42.5% and their family. 04:52.533 --> 04:54.533 align:start position:10% line:10% size:45% [Speaking Spanish] 05:02.866 --> 05:05.933 align:start position:10% line:79.33% size:47.5% I was asking Sarita how long it took 05:06.066 --> 05:09.366 align:start position:10% line:79.33% size:45% to make everything for this amazing meal, 05:09.500 --> 05:11.500 align:start position:10% line:79.33% size:50% and she said an hour and a half, and it makes sense 05:11.633 --> 05:15.566 align:start position:10% line:79.33% size:52.5% because she preserves tomatoes and meat 05:15.700 --> 05:17.033 align:start position:10% line:84.67% size:45% and corn and beans 05:17.166 --> 05:19.333 align:start position:10% line:79.33% size:35% and it's ready just to be seasoned. 05:19.466 --> 05:20.966 align:start position:10% line:79.33% size:35% It's so smart. This is, like... 05:21.100 --> 05:23.133 align:start position:22.5% line:10% size:57.5% [Both speaking Spanish] 05:44.000 --> 05:45.800 align:start position:10% line:79.33% size:62.5% 'Cause she cooks the meat and she has it ready 05:45.933 --> 05:48.333 align:start position:10% line:10% size:37.5% and she cans it and preserves it, 05:48.466 --> 05:50.166 align:start position:10% line:10% size:45% and so it's ready. 05:50.300 --> 05:52.166 align:start position:17.5% line:79.33% size:65% Pati, voice-over: She cans just about everything. 05:52.300 --> 05:54.300 align:start position:22.5% line:10% size:57.5% [Both speaking Spanish] 06:09.400 --> 06:13.333 align:start position:10% line:79.33% size:37.5% Mm. Mm-hmm. Mm. Mm. Mm-hmm-hmm. 06:16.433 --> 06:18.566 align:start position:20% line:79.33% size:60% Pati, voice-over: Today, we are taking this canned meat 06:18.700 --> 06:20.833 align:start position:30% line:79.33% size:40% along with other preserved ingredients 06:20.966 --> 06:23.333 align:start position:20% line:79.33% size:60% and using them to create another delicious dish 06:23.466 --> 06:25.666 align:start position:37.5% line:79.33% size:27.5% from era of the Mexican Revolution-- 06:25.800 --> 06:28.600 align:start position:12.5% line:84.67% size:77.5% beef empanadas and cheesy corn. 06:30.266 --> 06:32.266 align:start position:22.5% line:10% size:57.5% [Both speaking Spanish] 06:50.000 --> 06:52.700 align:start position:37.5% line:79.33% size:25% [Sizzling] Sarita: Mm. [Laughs] 06:52.833 --> 06:54.833 align:start position:22.5% line:10% size:57.5% [Both speaking Spanish] 06:57.800 --> 06:59.566 align:start position:22.5% line:10% size:57.5% Pati, voice-over: Diana and her family have upheld 06:59.700 --> 07:02.033 align:start position:27.5% line:79.33% size:45% the rich legacy of Hacienda San Diego 07:02.166 --> 07:03.733 align:start position:37.5% line:79.33% size:27.5% by not only maintaining the grounds 07:03.866 --> 07:05.733 align:start position:12.5% line:84.67% size:77.5% but also preserving the recipes 07:05.866 --> 07:07.933 align:start position:27.5% line:79.33% size:47.5% passed down through the generations, 07:08.066 --> 07:10.166 align:start position:30% line:79.33% size:42.5% like these tender beef empanadas, 07:10.300 --> 07:13.633 align:start position:10% line:79.33% size:80% the most incredible cheesy corn, and fresh cheese. 07:13.800 --> 07:16.800 align:start position:17.5% line:79.33% size:67.5% Everything is so beautiful. The food, I can't wait. 07:16.933 --> 07:18.966 align:start position:27.5% line:10% size:45% [Pati and Don Will speaking Spanish] 07:29.466 --> 07:32.100 align:start position:10% line:84.67% size:30% Cheesy! Ooh. 07:33.366 --> 07:35.033 align:start position:47.5% line:84.67% size:42.5% Mennonite cheese. 07:35.166 --> 07:36.766 align:start position:10% line:10% size:45% [Speaking Spanish] 07:36.900 --> 07:39.300 align:start position:10% line:84.67% size:60% Y the el preserved corn. 07:39.433 --> 07:41.466 align:start position:20% line:10% size:62.5% [Sarita speaking Spanish] 07:51.700 --> 07:55.800 align:start position:37.5% line:79.33% size:25% Mm. Diana, I'm so impressed. 07:55.933 --> 07:57.066 align:start position:27.5% line:84.67% size:47.5% Like, as a Mexican, 07:57.200 --> 07:58.833 align:start position:10% line:84.67% size:80% of course, I'm from Mexico City, 07:58.966 --> 08:02.033 align:start position:25% line:79.33% size:52.5% pero, there's so much I don't know about Chihuahua 08:02.166 --> 08:05.200 align:start position:15% line:84.67% size:72.5% and it's been such a journey, 08:05.333 --> 08:08.533 align:start position:27.5% line:79.33% size:47.5% and me and my team, we're so fascinated 08:08.666 --> 08:11.733 align:start position:15% line:84.67% size:70% 'cause it's so rich in food, 08:11.866 --> 08:14.333 align:start position:20% line:79.33% size:60% it's so rich in culture, it's so rich in people. 08:14.466 --> 08:16.100 align:start position:20% line:84.67% size:60% It's been truly amazing. 08:16.233 --> 08:19.566 align:start position:50% line:84.67% size:2.5% ♪ 08:19.700 --> 08:20.966 align:start position:25% line:84.67% size:52.5% We're gonna get going 08:21.100 --> 08:22.533 align:start position:32.5% line:10% size:37.5% and we're gonna make some stacked 08:22.666 --> 08:24.266 align:start position:22.5% line:10% size:55% chile verde enchiladas 08:24.400 --> 08:27.600 align:start position:20% line:10% size:60% that use so much of that Mennonite cheese, 08:27.733 --> 08:30.866 align:start position:22.5% line:79.33% size:55% and they're incredible for a festive lunch 08:31.000 --> 08:32.833 align:start position:10% line:84.67% size:80% or for any time you want to just 08:32.966 --> 08:34.866 align:start position:20% line:84.67% size:60% treat yourself or others 08:35.000 --> 08:38.600 align:start position:17.5% line:79.33% size:65% to a beautiful, delicious, super-satisfying breakfast. 08:38.733 --> 08:43.433 align:start position:20% line:79.33% size:62.5% So, I'm gonna get started by slicing, like, 08:43.566 --> 08:46.700 align:start position:12.5% line:84.67% size:75% 3/4 of this large white onion. 08:46.833 --> 08:49.800 align:start position:15% line:84.67% size:72.5% I have my heat set at medium. 08:49.933 --> 08:52.900 align:start position:22.5% line:79.33% size:47.5% I'm gonna add about two tablespoons of oil 08:53.033 --> 08:57.366 align:start position:27.5% line:79.33% size:45% and one tablespoon of unsalted butter. 08:57.500 --> 08:59.966 align:start position:27.5% line:79.33% size:47.5% I want to make sure the butter melts 09:00.100 --> 09:02.900 align:start position:22.5% line:84.67% size:57.5% before I add the onion. 09:04.600 --> 09:09.800 align:start position:27.5% line:79.33% size:45% I'm slicing, like, 3/4 of one large onion, 09:09.933 --> 09:13.466 align:start position:22.5% line:79.33% size:52.5% and I'm reserving 1/4 of the onion to chop it 09:13.600 --> 09:16.233 align:start position:35% line:79.33% size:30% to use it as a layering ingredient 09:16.366 --> 09:18.966 align:start position:10% line:84.67% size:80% for when I build the enchiladas. 09:19.100 --> 09:21.633 align:start position:12.5% line:84.67% size:75% So, adding the onion in there. 09:22.833 --> 09:26.266 align:start position:17.5% line:79.33% size:65% The onion, that's starting to soften. 09:26.400 --> 09:30.333 align:start position:30% line:79.33% size:42.5% And I'm gonna add 3 garlic cloves 09:30.466 --> 09:32.833 align:start position:12.5% line:84.67% size:77.5% that I'm going to thinly slice. 09:35.800 --> 09:41.400 align:start position:22.5% line:79.33% size:55% Chile verde in Mexican culinary lingo is these chiles. 09:41.533 --> 09:45.733 align:start position:15% line:79.33% size:72.5% The thing is, if in a Mexican recipe you say chile verde, 09:45.866 --> 09:47.500 align:start position:12.5% line:84.67% size:75% it can be any of these chiles. 09:47.633 --> 09:50.000 align:start position:20% line:79.33% size:62.5% Like, all of these chiles are verdes. 09:50.133 --> 09:53.766 align:start position:15% line:79.33% size:70% But if you get a chile verde in a recipe 09:53.900 --> 09:57.166 align:start position:17.5% line:79.33% size:67.5% and it doesn't say jalapeño or serrano or poblano, 09:57.300 --> 10:01.700 align:start position:12.5% line:79.33% size:75% then you know you're referring to this chile verde--chilaca. 10:01.833 --> 10:05.766 align:start position:22.5% line:79.33% size:52.5% It's kind of citrusy, more pungent and bright 10:05.900 --> 10:07.466 align:start position:22.5% line:84.67% size:57.5% than, say, the poblano. 10:07.600 --> 10:09.433 align:start position:15% line:79.33% size:70% If you can't find a chilaca, in a pinch 10:09.566 --> 10:10.933 align:start position:22.5% line:84.67% size:55% you can use a poblano. 10:11.066 --> 10:15.533 align:start position:30% line:79.33% size:42.5% This is a chilaca that has been roasted. 10:15.666 --> 10:17.066 align:start position:17.5% line:84.67% size:65% I put it under the broiler 10:17.200 --> 10:19.866 align:start position:10% line:84.67% size:80% and then put it in a bag or bowl 10:20.000 --> 10:22.633 align:start position:22.5% line:79.33% size:57.5% and cover it and let it really sweat, 10:22.766 --> 10:27.366 align:start position:22.5% line:79.33% size:55% and then the skin just peels off super easily. 10:27.500 --> 10:33.800 align:start position:15% line:79.33% size:72.5% And then you just make a slit and you remove all the seeds. 10:33.966 --> 10:37.066 align:start position:30% line:79.33% size:42.5% And then you have your clean chile verde. 10:37.200 --> 10:39.433 align:start position:20% line:79.33% size:60% You can leave them whole or cut them in strips 10:39.566 --> 10:41.766 align:start position:30% line:84.67% size:42.5% like I have here. 10:41.900 --> 10:44.433 align:start position:10% line:84.67% size:80% So, this is completely softened. 10:44.566 --> 10:48.666 align:start position:20% line:79.33% size:62.5% Gently starting to brown. I'm gonna add the flour. 10:48.800 --> 10:52.233 align:start position:17.5% line:79.33% size:65% Now, these are the details that may make your sauce 10:52.366 --> 10:53.966 align:start position:17.5% line:84.67% size:65% taste different from mine. 10:54.100 --> 10:56.233 align:start position:32.5% line:79.33% size:37.5% So, if you left your onion and garlic 10:56.366 --> 10:58.233 align:start position:20% line:84.67% size:62.5% to brown more than I did, 10:58.366 --> 11:01.100 align:start position:30% line:79.33% size:42.5% you're gonna have a deeper-tasting sauce. 11:01.233 --> 11:03.933 align:start position:12.5% line:84.67% size:77.5% I'm adding the flour right now. 11:04.066 --> 11:06.366 align:start position:20% line:84.67% size:62.5% I'm gonna stir the flour. 11:06.500 --> 11:10.766 align:start position:17.5% line:79.33% size:67.5% Now, you can cook the flour to whichever point you want. 11:10.900 --> 11:14.300 align:start position:20% line:79.33% size:57.5% I like to cook it until it starts smelling toasty 11:14.433 --> 11:16.933 align:start position:27.5% line:79.33% size:47.5% and the flour gains a little color. 11:17.066 --> 11:19.800 align:start position:17.5% line:79.33% size:67.5% Now I'm gonna add my chiles and here I have 11:19.933 --> 11:22.200 align:start position:15% line:84.67% size:72.5% two pounds of chilaca chiles. 11:23.366 --> 11:27.033 align:start position:10% line:84.67% size:80% And then I'm gonna add marjoram. 11:27.166 --> 11:30.833 align:start position:10% line:84.67% size:80% Now, you can use dried or fresh. 11:30.966 --> 11:35.800 align:start position:12.5% line:79.33% size:75% Since I found fresh, I'm gonna use, like, two tablespoons. 11:35.933 --> 11:38.233 align:start position:10% line:84.67% size:80% I'm just gonna finely chop here. 11:39.466 --> 11:41.866 align:start position:20% line:79.33% size:62.5% So, chopping doesn't need to be fine 11:42.000 --> 11:44.833 align:start position:22.5% line:79.33% size:57.5% because I'm gonna puree this sauce anyway. 11:45.900 --> 11:48.000 align:start position:10% line:84.67% size:80% I'm adding the marjoram in here. 11:49.433 --> 11:51.800 align:start position:12.5% line:84.67% size:75% I'm gonna add a teaspoon salt. 11:54.166 --> 11:57.166 align:start position:25% line:79.33% size:52.5% I'm gonna stir these. And by now, 11:57.300 --> 12:01.766 align:start position:17.5% line:79.33% size:65% my roux has really, really thickened and browned, 12:01.900 --> 12:05.000 align:start position:15% line:79.33% size:70% which is gonna give my sauce another layer of flavor. 12:05.133 --> 12:07.300 align:start position:22.5% line:79.33% size:57.5% So, I'm just gonna pour two cups of chicken broth 12:07.433 --> 12:10.533 align:start position:27.5% line:79.33% size:40% and look at this beautiful pitcher! 12:10.666 --> 12:15.333 align:start position:12.5% line:79.33% size:75% Brought to my home all the way from Chihuahua in my suitcase. 12:15.466 --> 12:18.366 align:start position:17.5% line:84.67% size:67.5% And now I'm just gonna mix. 12:18.500 --> 12:21.566 align:start position:25% line:79.33% size:52.5% Now, I'm gonna scrape as this cooks, 12:21.700 --> 12:26.200 align:start position:20% line:79.33% size:60% and all that browning in the bottom is really delicious. 12:26.333 --> 12:29.166 align:start position:22.5% line:84.67% size:55% Now, while this cooks, 12:29.300 --> 12:31.966 align:start position:25% line:79.33% size:52.5% I can start preparing my tortillas. 12:32.100 --> 12:34.900 align:start position:20% line:79.33% size:62.5% I'm gonna pour enough oil in this skillet 12:35.033 --> 12:38.966 align:start position:12.5% line:79.33% size:77.5% to make it about a quarter-inch or a little less. 12:40.433 --> 12:42.633 align:start position:27.5% line:79.33% size:47.5% Now, the principles of enchiladas, 12:42.766 --> 12:46.066 align:start position:15% line:79.33% size:70% like, no matter what kind of enchilada you make, 12:46.200 --> 12:49.666 align:start position:20% line:79.33% size:60% are you need really good corn tortillas. 12:49.800 --> 12:51.633 align:start position:37.5% line:79.33% size:25% Don't use, please, please, please, 12:51.766 --> 12:53.200 align:start position:12.5% line:84.67% size:77.5% flour tortillas for enchiladas. 12:53.333 --> 12:54.400 align:start position:32.5% line:84.67% size:37.5% They get soggy. 12:54.533 --> 12:55.666 align:start position:27.5% line:84.67% size:47.5% You need to prepare 12:55.800 --> 12:56.866 align:start position:25% line:84.67% size:50% your corn tortillas. 12:57.000 --> 12:58.266 align:start position:20% line:84.67% size:62.5% That means you can either 12:58.400 --> 13:00.466 align:start position:20% line:84.67% size:60% heat them or toast them, 13:00.600 --> 13:02.233 align:start position:32.5% line:79.33% size:37.5% which will make the corn tortillas 13:02.366 --> 13:04.900 align:start position:20% line:84.67% size:62.5% resilient and more sturdy 13:05.033 --> 13:06.966 align:start position:12.5% line:84.67% size:77.5% and will hold the sauce better, 13:07.100 --> 13:09.933 align:start position:25% line:79.33% size:50% or you can pass them through oil. 13:10.066 --> 13:12.533 align:start position:17.5% line:79.33% size:65% You want to make sure that the oil is very hot, 13:12.666 --> 13:14.966 align:start position:15% line:79.33% size:70% because if it's not too hot, it's just gonna make 13:15.100 --> 13:19.066 align:start position:15% line:79.33% size:72.5% the tortillas absorb too much oil and not transform. 13:19.200 --> 13:23.400 align:start position:20% line:79.33% size:62.5% So, you do this for about 10, 15 seconds per side. 13:23.533 --> 13:26.400 align:start position:20% line:84.67% size:62.5% This tortilla is perfect. 13:26.533 --> 13:27.966 align:start position:25% line:84.67% size:50% Tortillas are ready. 13:28.100 --> 13:31.666 align:start position:27.5% line:79.33% size:45% The sauce is ready to be pureed. 13:31.800 --> 13:36.300 align:start position:22.5% line:79.33% size:55% This is a super-chunky chile verde sauce. 13:36.433 --> 13:37.933 align:start position:20% line:84.67% size:60% We're gonna turn it into 13:38.066 --> 13:41.633 align:start position:22.5% line:79.33% size:57.5% the silkiest, creamiest chile verde sauce. 13:41.766 --> 13:46.600 align:start position:17.5% line:79.33% size:65% And...I'm also gonna start heating this pan 13:46.733 --> 13:49.566 align:start position:25% line:79.33% size:52.5% 'cause I'm gonna make my sunny-side-up eggs. 13:49.700 --> 13:52.266 align:start position:22.5% line:79.33% size:55% Gonna puree this until completely smooth. 13:52.400 --> 13:53.766 align:start position:17.5% line:79.33% size:67.5% This is what you want to do when you have 13:53.900 --> 13:56.333 align:start position:15% line:84.67% size:70% something very hot to puree. 13:56.466 --> 13:58.066 align:start position:22.5% line:84.67% size:55% Grab a towel, fold it, 13:58.200 --> 14:00.500 align:start position:12.5% line:79.33% size:75% put it on the top of your lid, and press. 14:00.633 --> 14:02.633 align:start position:37.5% line:84.67% size:25% [Whirring] 14:04.933 --> 14:05.800 align:start position:30% line:84.67% size:40% [Whirring stops] 14:05.933 --> 14:08.500 align:start position:50% line:84.67% size:2.5% ♪ 14:08.633 --> 14:11.100 align:start position:32.5% line:79.33% size:35% Oh. The smell! I mean, 14:11.233 --> 14:13.300 align:start position:20% line:84.67% size:60% this can be a soup, too. 14:13.433 --> 14:18.100 align:start position:15% line:79.33% size:70% I'm gonna pour it right here in the same saucepan 14:18.233 --> 14:21.000 align:start position:32.5% line:79.33% size:35% and then we're just gonna keep this 14:21.133 --> 14:23.566 align:start position:25% line:79.33% size:50% over a very low heat just to keep it hot. 14:23.700 --> 14:26.500 align:start position:22.5% line:79.33% size:55% Gonna add a little bit of oil to my pan 14:26.633 --> 14:28.933 align:start position:27.5% line:79.33% size:45% and then I'm gonna crack two eggs. 14:29.066 --> 14:31.066 align:start position:37.5% line:84.67% size:25% [Sizzling] 14:32.333 --> 14:34.566 align:start position:27.5% line:79.33% size:45% Then I'm gonna add salt and pepper 14:34.700 --> 14:36.533 align:start position:17.5% line:84.67% size:67.5% and I like to cover my eggs 14:36.666 --> 14:41.066 align:start position:12.5% line:79.33% size:75% because that way the egg white completely cooks. 14:41.200 --> 14:43.233 align:start position:30% line:79.33% size:40% As my eggs cook, it's gonna be a minute, 14:43.366 --> 14:45.366 align:start position:20% line:84.67% size:60% I'm gonna cut some onion 14:45.500 --> 14:47.800 align:start position:27.5% line:79.33% size:47.5% to layer in between the tortillas. 14:48.933 --> 14:51.800 align:start position:25% line:79.33% size:52.5% Another second, which gives me an opportunity 14:51.933 --> 14:53.500 align:start position:27.5% line:84.67% size:47.5% to chop some chives 14:53.633 --> 14:56.666 align:start position:12.5% line:84.67% size:75% so that I can garnish my eggs. 14:56.800 --> 14:59.200 align:start position:20% line:84.67% size:60% Perfect. Eggs are ready. 14:59.333 --> 15:02.633 align:start position:35% line:79.33% size:30% Let's build. Tortilla that we prepared, 15:02.766 --> 15:05.500 align:start position:20% line:84.67% size:60% dunking it in the sauce. 15:05.633 --> 15:09.566 align:start position:17.5% line:79.33% size:65% Then...adding a little bit of onion. 15:09.700 --> 15:12.033 align:start position:32.5% line:79.33% size:37.5% A lot of onion. I have some Mennonite 15:12.166 --> 15:14.366 align:start position:25% line:84.67% size:52.5% Chihuahua cheese. Mm. 15:14.500 --> 15:20.166 align:start position:30% line:79.33% size:42.5% The second layer. Onion, cheese, and one more. 15:20.300 --> 15:22.366 align:start position:27.5% line:79.33% size:47.5% You can stack these up to heaven, 15:22.500 --> 15:26.400 align:start position:17.5% line:79.33% size:67.5% but I find that 3 tortillas are very satisfying. 15:26.533 --> 15:29.633 align:start position:17.5% line:79.33% size:65% And this is the last part. Cheese. 15:31.100 --> 15:32.133 align:start position:42.5% line:84.67% size:15% Onion. 15:33.533 --> 15:36.466 align:start position:25% line:79.33% size:50% How perfect is that? Of course, I'm gonna add 15:36.600 --> 15:41.266 align:start position:20% line:79.33% size:60% more onion, more cheese, because I can't help myself. 15:41.400 --> 15:43.800 align:start position:22.5% line:79.33% size:57.5% OK, fine, I'm gonna add a little bit more sauce, 15:43.933 --> 15:46.866 align:start position:27.5% line:79.33% size:45% and chives just to make it pretty 15:47.000 --> 15:48.600 align:start position:25% line:84.67% size:50% and something fresh. 15:48.733 --> 15:50.066 align:start position:27.5% line:84.67% size:47.5% And now, excuse me. 15:52.200 --> 15:55.233 align:start position:30% line:84.67% size:42.5% Ah. So beautiful! 15:55.366 --> 15:57.700 align:start position:35% line:79.33% size:30% I love eggs. I love enchiladas. 15:57.833 --> 16:02.366 align:start position:30% line:79.33% size:42.5% I love Chihuahua. Mm. mm. 16:02.500 --> 16:08.300 align:start position:27.5% line:79.33% size:47.5% It's so satisfying. Not spicy at all. 16:08.433 --> 16:10.766 align:start position:30% line:84.67% size:40% Super flavorful. 16:10.900 --> 16:12.766 align:start position:35% line:84.67% size:32.5% Creamy, rich. 16:12.900 --> 16:16.100 align:start position:25% line:79.33% size:52.5% You gotta try stacked chile verde enchilada. 16:16.233 --> 16:17.966 align:start position:42.5% line:84.67% size:17.5% Mm. Mm. 16:18.100 --> 16:22.266 align:start position:50% line:84.67% size:2.5% ♪ 16:22.400 --> 16:26.266 align:start position:20% line:79.33% size:60% Sweets are so big and so delicious in Chihuahua, 16:26.400 --> 16:30.633 align:start position:22.5% line:79.33% size:57.5% from dulce de leche and preserved fruits and empanadas. 16:30.766 --> 16:33.266 align:start position:17.5% line:10% size:67.5% Empanadas are so delicious, 16:33.400 --> 16:36.366 align:start position:17.5% line:10% size:65% and I'm gonna show you how to make my favorite take 16:36.500 --> 16:38.400 align:start position:25% line:10% size:50% which I came up with here in this kitchen. 16:38.533 --> 16:41.166 align:start position:12.5% line:84.67% size:75% It has pumpkin, apple, pecans, 16:41.300 --> 16:43.900 align:start position:22.5% line:79.33% size:47.5% and I'm gonna start by making the filling, 16:44.033 --> 16:48.133 align:start position:15% line:79.33% size:62.5% and in this saucepan that I have set over medium heat, 16:48.266 --> 16:51.933 align:start position:30% line:79.33% size:40% I'm going to add the juice of an orange, 16:52.066 --> 16:55.566 align:start position:30% line:79.33% size:42.5% and I'm gonna add a cup of water. 16:57.066 --> 17:00.766 align:start position:27.5% line:79.33% size:45% Then I'm gonna add two cones of piloncillo, 17:00.900 --> 17:03.933 align:start position:15% line:79.33% size:70% 8 ounce each, which you know piloncillo by now. 17:04.066 --> 17:08.766 align:start position:15% line:79.33% size:70% This is the most unprocessed form of cane sugar. 17:08.900 --> 17:11.300 align:start position:10% line:84.67% size:80% And then I'm gonna add cinnamon, 17:11.433 --> 17:13.733 align:start position:27.5% line:79.33% size:45% but now let's talk about cinnamon. 17:13.866 --> 17:18.166 align:start position:20% line:79.33% size:62.5% This is Mexican cinnamon. It's Ceylon cinnamon. 17:18.300 --> 17:20.833 align:start position:37.5% line:79.33% size:27.5% Super-sweet and fragrant-smelling, 17:20.966 --> 17:22.766 align:start position:25% line:79.33% size:50% and you can break it with your hands. 17:22.900 --> 17:24.700 align:start position:42.5% line:79.33% size:17.5% [Crack] Like this. 17:24.833 --> 17:26.700 align:start position:20% line:84.67% size:60% I'm gonna add this piece 17:26.833 --> 17:29.433 align:start position:32.5% line:79.33% size:35% into the syrup that I'm making here. 17:29.566 --> 17:33.500 align:start position:32.5% line:79.33% size:35% See, if I used the Cassia cinnamon, 17:33.633 --> 17:37.266 align:start position:15% line:84.67% size:72.5% which is this very hard bark, 17:37.400 --> 17:39.700 align:start position:25% line:79.33% size:52.5% you couldn't break it into pieces, 17:39.833 --> 17:43.300 align:start position:22.5% line:79.33% size:55% and it has a much more stringent, like, 17:43.433 --> 17:45.666 align:start position:22.5% line:84.67% size:57.5% stronger, bitter taste. 17:45.800 --> 17:48.833 align:start position:20% line:79.33% size:62.5% So, if you have a choice, go for this. 17:48.966 --> 17:51.766 align:start position:22.5% line:79.33% size:52.5% What I'm gonna do now is I'm gonna cover this 17:51.900 --> 17:54.866 align:start position:30% line:79.33% size:40% so that not much liquid evaporates 17:55.000 --> 17:58.800 align:start position:15% line:79.33% size:72.5% but the piloncillo can dilute and mix with the liquid. 17:58.933 --> 18:02.900 align:start position:27.5% line:79.33% size:47.5% I'm gonna cover it, let this thing become one. 18:03.033 --> 18:06.900 align:start position:22.5% line:79.33% size:57.5% While that's happening, I'm gonna peel an apple. 18:07.033 --> 18:09.266 align:start position:17.5% line:84.67% size:67.5% I have a Granny Smith here. 18:09.400 --> 18:11.733 align:start position:15% line:84.67% size:72.5% And I was so surprised to see 18:11.866 --> 18:15.066 align:start position:17.5% line:79.33% size:65% apple used in so many ways in Chihuahua, 18:15.200 --> 18:17.466 align:start position:22.5% line:84.67% size:57.5% from spicy apple salsas 18:17.600 --> 18:19.333 align:start position:12.5% line:84.67% size:77.5% to, of course, apple empanadas. 18:19.466 --> 18:22.533 align:start position:17.5% line:84.67% size:65% Everywhere. I like to feel 18:22.666 --> 18:24.633 align:start position:22.5% line:84.67% size:55% the bite of the apple. 18:24.766 --> 18:28.700 align:start position:20% line:79.33% size:60% So, I'm just chopping it into little pieces. 18:28.833 --> 18:30.600 align:start position:27.5% line:84.67% size:47.5% Using 1 1/2 pounds. 18:30.733 --> 18:34.566 align:start position:27.5% line:79.33% size:47.5% I already have some chopped in here. 18:34.700 --> 18:38.200 align:start position:12.5% line:79.33% size:75% I'm giving you a really unique and different pumpkin empanada 18:38.333 --> 18:39.533 align:start position:20% line:84.67% size:60% by mixing it with apple. 18:39.666 --> 18:42.333 align:start position:17.5% line:84.67% size:65% The combination is divine. 18:43.800 --> 18:46.500 align:start position:17.5% line:79.33% size:65% You see how the piloncillo is starting 18:46.633 --> 18:50.233 align:start position:25% line:84.67% size:52.5% to melt and to break. 18:50.366 --> 18:56.100 align:start position:17.5% line:79.33% size:67.5% But the smell of piloncillo cooking is so satisfying. 18:56.233 --> 18:58.133 align:start position:25% line:84.67% size:52.5% It's so heartwarming. 18:58.266 --> 19:01.133 align:start position:22.5% line:79.33% size:55% It smells like Mexico. Sweet Mexico. 19:01.266 --> 19:05.300 align:start position:20% line:79.33% size:62.5% I'm gonna let it continue to mix and dilute. 19:06.633 --> 19:08.400 align:start position:32.5% line:79.33% size:35% Let's see what this is looking like. 19:09.466 --> 19:11.600 align:start position:27.5% line:84.67% size:47.5% Smelling delicious! 19:11.733 --> 19:15.233 align:start position:32.5% line:79.33% size:37.5% So, you can see how it turned into 19:15.366 --> 19:18.266 align:start position:15% line:84.67% size:70% a very bubbling, dark syrup, 19:18.400 --> 19:21.433 align:start position:17.5% line:79.33% size:67.5% which I love, 'cause it has so much flavor already. 19:21.566 --> 19:23.133 align:start position:15% line:84.67% size:72.5% So, what I'm gonna add now... 19:24.900 --> 19:27.500 align:start position:17.5% line:84.67% size:65% is the juice of two limes. 19:27.633 --> 19:32.100 align:start position:50% line:84.67% size:2.5% ♪ 19:32.233 --> 19:34.466 align:start position:25% line:79.33% size:50% It's gonna have such intricate flavors, 19:34.600 --> 19:38.933 align:start position:15% line:79.33% size:70% 'cause we have sweet, tangy, rustic, citrusy. 19:39.966 --> 19:44.500 align:start position:25% line:79.33% size:50% Then we're gonna add two cloves, but 19:44.633 --> 19:46.433 align:start position:17.5% line:84.67% size:67.5% I'm gonna remove the stems. 19:46.566 --> 19:48.233 align:start position:20% line:84.67% size:60% See, you grab your clove 19:48.366 --> 19:50.566 align:start position:12.5% line:84.67% size:75% and you remove the peppercorn. 19:50.700 --> 19:54.533 align:start position:20% line:79.33% size:62.5% Then I'm gonna break that in here, crumble it. 19:54.666 --> 19:58.533 align:start position:20% line:79.33% size:60% Just two, because cloves are powerful. 19:58.666 --> 20:02.633 align:start position:25% line:79.33% size:52.5% So, now that my syrup is super-ready, 20:02.766 --> 20:04.500 align:start position:20% line:84.67% size:60% I'm gonna add my apples. 20:07.200 --> 20:08.600 align:start position:30% line:84.67% size:40% Let's mix it up. 20:09.800 --> 20:12.066 align:start position:17.5% line:84.67% size:67.5% So, this is gonna cook down 20:12.200 --> 20:14.233 align:start position:17.5% line:84.67% size:67.5% for, like, 8 or 10 minutes. 20:14.366 --> 20:16.966 align:start position:15% line:84.67% size:72.5% What I want is for the apples 20:17.100 --> 20:20.866 align:start position:10% line:84.67% size:80% to start becoming amber-colored. 20:21.000 --> 20:25.033 align:start position:20% line:79.33% size:60% OK. So, as this happens, I'm gonna make the dough. 20:25.166 --> 20:27.833 align:start position:20% line:79.33% size:62.5% It's so important to have a clean cooking station 20:27.966 --> 20:29.800 align:start position:30% line:79.33% size:37.5% so then you can mess it up again. 20:29.933 --> 20:34.000 align:start position:17.5% line:79.33% size:57.5% I have 8 cups of flour, which is about two pounds; 20:34.133 --> 20:39.266 align:start position:10% line:79.33% size:80% one tablespoon of baking powder; one teaspoon salt. 20:39.400 --> 20:41.933 align:start position:27.5% line:84.67% size:45% Mix this a little. 20:42.066 --> 20:45.666 align:start position:17.5% line:79.33% size:67.5% Then I'm gonna add two cups of vegetable shortening. 20:45.800 --> 20:48.866 align:start position:15% line:79.33% size:70% So, now what I'm gonna start to do, which is really fun, 20:49.000 --> 20:51.000 align:start position:17.5% line:84.67% size:67.5% is I'm gonna start breaking 20:51.133 --> 20:53.533 align:start position:20% line:79.33% size:60% the vegetable shortening into the dough. 20:53.666 --> 20:58.733 align:start position:15% line:79.33% size:72.5% And you want these to become, like, just fine meal. 20:58.866 --> 21:03.233 align:start position:25% line:79.33% size:52.5% I'm mixing the apples in the syrup as that cooks. 21:03.366 --> 21:07.366 align:start position:22.5% line:79.33% size:57.5% I'm gonna add my sugar. I have one cup of sugar. 21:07.500 --> 21:11.266 align:start position:10% line:84.67% size:80% And then gonna mix that in here. 21:11.400 --> 21:14.433 align:start position:20% line:79.33% size:60% I'm gonna add 1 1/2 cups of whole milk 21:14.566 --> 21:18.166 align:start position:17.5% line:84.67% size:67.5% and I'm gonna crack an egg. 21:19.866 --> 21:23.500 align:start position:30% line:79.33% size:42.5% Whisk it a little before I add it in the dough. 21:26.366 --> 21:29.366 align:start position:27.5% line:79.33% size:45% I'm gonna jump in. I'm just laughing because 21:29.500 --> 21:30.800 align:start position:25% line:84.67% size:52.5% it's gonna get messy. 21:30.933 --> 21:33.200 align:start position:35% line:84.67% size:30% And the egg. 21:33.333 --> 21:37.666 align:start position:32.5% line:79.33% size:37.5% OK, here we go. Just mix with your hands 21:37.800 --> 21:39.400 align:start position:20% line:84.67% size:60% until it comes together. 21:39.533 --> 21:40.966 align:start position:15% line:84.67% size:70% You don't want to overdo it. 21:41.100 --> 21:43.466 align:start position:50% line:84.67% size:2.5% ♪ 21:43.600 --> 21:46.566 align:start position:20% line:79.33% size:62.5% But you can see the dough coming together. 21:46.700 --> 21:48.900 align:start position:17.5% line:84.67% size:67.5% [Exhales] And if your dough 21:49.033 --> 21:50.866 align:start position:20% line:79.33% size:60% seems to be a little bit more thirsty 21:51.000 --> 21:52.800 align:start position:30% line:79.33% size:40% and it calls for a little bit more milk, 21:52.933 --> 21:57.300 align:start position:20% line:79.33% size:52.5% can add a little more until it comes together. 21:57.433 --> 22:00.500 align:start position:30% line:79.33% size:40% This feels good. It's not a perfectly 22:00.633 --> 22:03.000 align:start position:15% line:84.67% size:72.5% beautiful, homogeneous dough. 22:03.133 --> 22:06.466 align:start position:25% line:79.33% size:50% It's kind of rustic. That's what you want. 22:06.600 --> 22:09.400 align:start position:17.5% line:79.33% size:67.5% I'm gonna let it rest there and sit a little 22:09.533 --> 22:11.033 align:start position:22.5% line:84.67% size:57.5% as I finish my filling. 22:11.166 --> 22:12.466 align:start position:32.5% line:84.67% size:35% Now, come see. 22:12.600 --> 22:15.800 align:start position:25% line:79.33% size:52.5% I'm going to fish out the cinnamon 22:15.933 --> 22:19.933 align:start position:25% line:79.33% size:52.5% because now I'm gonna add the vanilla. 22:20.066 --> 22:22.333 align:start position:27.5% line:79.33% size:45% Just one teaspoon. Mix it up. 22:22.466 --> 22:25.833 align:start position:27.5% line:79.33% size:47.5% And I have two cups of pumpkin puree. 22:25.966 --> 22:27.800 align:start position:22.5% line:84.67% size:57.5% You can make it at home 22:27.933 --> 22:30.766 align:start position:25% line:79.33% size:50% if you roast or boil your pumpkin, 22:30.900 --> 22:32.800 align:start position:17.5% line:84.67% size:65% or you can just get a can. 22:32.933 --> 22:35.400 align:start position:12.5% line:84.67% size:77.5% This would be one 15-ounce can. 22:35.533 --> 22:37.266 align:start position:17.5% line:79.33% size:65% But make sure that you get the pumpkin puree 22:37.400 --> 22:40.066 align:start position:20% line:79.33% size:60% that's not seasoned with spices or anything. 22:40.200 --> 22:43.300 align:start position:20% line:79.33% size:60% So, we're gonna let this thicken a little 22:43.433 --> 22:45.466 align:start position:27.5% line:79.33% size:47.5% and become a little more caramelized 22:45.600 --> 22:47.233 align:start position:17.5% line:84.67% size:65% for about 8 to 10 minutes. 22:48.500 --> 22:50.466 align:start position:22.5% line:84.67% size:57.5% OK. So, you have apples 22:50.600 --> 22:52.700 align:start position:27.5% line:79.33% size:45% that have absorbed that piloncillo, 22:52.833 --> 22:55.100 align:start position:22.5% line:84.67% size:57.5% orange, cinnamon syrup. 22:55.233 --> 22:56.233 align:start position:47.5% line:84.67% size:7.5% Mm! 22:57.766 --> 23:00.133 align:start position:30% line:79.33% size:42.5% OK, so, I'm gonna roll this out. 23:00.266 --> 23:03.000 align:start position:37.5% line:79.33% size:27.5% And you see as you roll the dough, 23:03.133 --> 23:05.400 align:start position:27.5% line:84.67% size:45% it becomes softer. 23:05.533 --> 23:08.000 align:start position:15% line:79.33% size:72.5% Make sure that you have flour on your counter. 23:09.300 --> 23:12.333 align:start position:17.5% line:79.33% size:67.5% I want about a quarter-inch of thickness 23:12.466 --> 23:15.466 align:start position:20% line:79.33% size:62.5% because if not, the dough is gonna be too thick, 23:15.600 --> 23:17.166 align:start position:12.5% line:84.67% size:77.5% and it's not gonna cook inside. 23:17.300 --> 23:18.833 align:start position:30% line:84.67% size:40% This looks good. 23:18.966 --> 23:22.400 align:start position:27.5% line:79.33% size:47.5% I have a 4 1/2-inch cookie cutter. 23:22.533 --> 23:25.633 align:start position:17.5% line:79.33% size:65% If you don't have a 4 1/2- or 5-inch cookie cutter, 23:25.766 --> 23:27.733 align:start position:20% line:84.67% size:60% you can use a Tupperware 23:27.866 --> 23:30.000 align:start position:12.5% line:84.67% size:77.5% or a dish that you have at home 23:30.133 --> 23:32.066 align:start position:32.5% line:84.67% size:37.5% to make rounds. 23:32.200 --> 23:34.633 align:start position:12.5% line:84.67% size:77.5% Crack two eggs for my egg wash. 23:36.700 --> 23:38.700 align:start position:27.5% line:84.67% size:45% All over the edges 23:38.833 --> 23:40.800 align:start position:15% line:84.67% size:70% so that they close and seal. 23:42.600 --> 23:44.166 align:start position:15% line:84.67% size:70% Add a tablespoon of filling. 23:45.333 --> 23:48.066 align:start position:12.5% line:84.67% size:77.5% Then I'm adding chopped pecans. 23:48.200 --> 23:50.333 align:start position:12.5% line:84.67% size:75% Chihuahua is a growing region, 23:50.466 --> 23:53.500 align:start position:12.5% line:84.67% size:77.5% not only of apples, and pecans. 23:53.633 --> 23:56.366 align:start position:27.5% line:79.33% size:47.5% So, now I'm closing the empanadas. 23:56.500 --> 24:01.466 align:start position:30% line:79.33% size:40% I go like a taco and I close them like this. 24:01.600 --> 24:03.466 align:start position:20% line:79.33% size:52.5% But it doesn't matter if it comes out a little 24:03.600 --> 24:07.266 align:start position:17.5% line:84.67% size:65% because then it's caramel. 24:07.400 --> 24:10.433 align:start position:15% line:84.67% size:72.5% Once that you have them down, 24:10.566 --> 24:13.266 align:start position:20% line:84.67% size:62.5% seal the deal with a fork 24:13.400 --> 24:15.000 align:start position:25% line:84.67% size:50% around the empanadas 24:15.133 --> 24:18.233 align:start position:22.5% line:79.33% size:55% and then brush the top with more egg wash 24:18.366 --> 24:23.533 align:start position:17.5% line:79.33% size:65% because it looks beautiful when it's in the oven. 24:23.666 --> 24:26.700 align:start position:15% line:84.67% size:72.5% It adds color, it adds shine. 24:26.833 --> 24:30.866 align:start position:15% line:79.33% size:72.5% And then they go in the oven, which is at 350, 24:31.000 --> 24:33.966 align:start position:20% line:79.33% size:60% for anywhere from, like, 22 to 24 minutes. 24:34.100 --> 24:36.133 align:start position:50% line:84.67% size:2.5% ♪ 24:36.266 --> 24:37.133 align:start position:42.5% line:84.67% size:15% [Ding] 24:37.266 --> 24:39.800 align:start position:50% line:84.67% size:2.5% ♪ 24:39.933 --> 24:43.133 align:start position:20% line:79.33% size:62.5% I've been getting so many requests throughout the years 24:43.266 --> 24:45.300 align:start position:22.5% line:84.67% size:55% for pumpkin empanadas. 24:45.433 --> 24:47.166 align:start position:25% line:84.67% size:50% These smell so good. 24:48.533 --> 24:51.166 align:start position:17.5% line:84.67% size:67.5% This one's calling my name. 24:51.300 --> 24:55.466 align:start position:32.5% line:84.67% size:35% So pretty! Mm. 24:55.600 --> 24:59.133 align:start position:27.5% line:79.33% size:45% The empanada dough is so cushiony. 24:59.266 --> 25:02.133 align:start position:25% line:79.33% size:50% It has the sweetness that it needs. 25:02.266 --> 25:04.633 align:start position:27.5% line:79.33% size:45% It's not too much, not too little, it's perfect. 25:06.100 --> 25:08.533 align:start position:12.5% line:84.67% size:75% The apple filling has the very 25:08.666 --> 25:11.466 align:start position:12.5% line:84.67% size:77.5% soft bite of the cooked apples, 25:11.600 --> 25:14.233 align:start position:12.5% line:84.67% size:77.5% of the crunchy from the pecans, 25:14.366 --> 25:16.600 align:start position:32.5% line:79.33% size:37.5% and the velvety from the pumpkin puree. 25:16.733 --> 25:18.266 align:start position:17.5% line:84.67% size:67.5% And I can see why empanadas 25:18.400 --> 25:20.633 align:start position:25% line:10% size:52.5% were so famous during revolution times 25:20.766 --> 25:24.300 align:start position:15% line:10% size:72.5% because these are things that you can just pack on the go. 25:24.433 --> 25:26.333 align:start position:22.5% line:10% size:57.5% You're eating something super delicious 25:26.466 --> 25:29.800 align:start position:20% line:10% size:60% and that will remind you of important revolutions. 25:29.933 --> 25:39.933 align:start position:50% line:10% size:2.5% ♪ 25:46.466 --> 25:47.900 align:start position:30% line:10% size:42.5% Pati: For recipes and information 25:48.033 --> 25:49.433 align:start position:17.5% line:10% size:67.5% from this episode and more, 25:49.566 --> 25:51.366 align:start position:25% line:10% size:50% visit patijinich.com 25:51.500 --> 25:52.700 align:start position:35% line:10% size:30% and connect. 25:52.833 --> 25:54.433 align:start position:15% line:10% size:70% Find me on Facebook, TikTok, 25:54.566 --> 25:57.700 align:start position:17.5% line:10% size:67.5% X, Instagram, and Pinterest @PatiJinich. 25:58.733 --> 26:00.800 align:start position:12.5% line:10% size:65% Announcer: "Pati's Mexican Table" is brought to you by... 26:00.933 --> 26:08.000 align:start position:50% line:84.67% size:2.5% ♪ 26:08.133 --> 26:10.166 align:start position:37.5% line:79.33% size:25% Announcer: La Costeña. !por sabor! 26:11.300 --> 26:12.900 align:start position:15% line:84.67% size:72.5% Men: ♪ Avocados from Mexico ♪ 26:13.033 --> 26:16.833 align:start position:50% line:84.67% size:2.5% ♪ 26:16.966 --> 26:19.866 align:start position:25% line:79.33% size:50% Announcer: Texas A&M International University-- 26:20.000 --> 26:21.766 align:start position:25% line:84.67% size:52.5% going beyond borders. 26:21.900 --> 26:22.966 align:start position:17.5% line:84.67% size:65% Announcer: Eggland's Best, 26:23.100 --> 26:24.866 align:start position:17.5% line:79.33% size:65% available in your grocer's egg aisle. 26:25.000 --> 26:26.766 align:start position:22.5% line:84.67% size:57.5% Visit egglandsbest.com. 26:26.900 --> 26:31.866 align:start position:22.5% line:79.33% size:55% [Acoustic guitar plays Nationwide jingle] 26:32.000 --> 26:34.166 align:start position:25% line:79.33% size:52.5% Announcer: Levenger-- nearly 40 years of craftmanship 26:34.300 --> 26:37.366 align:start position:25% line:79.33% size:52.5% for readers, writers, thinkers, and doers. 26:37.500 --> 26:39.100 align:start position:17.5% line:79.33% size:67.5% Announcer: Proud to support "Pati's Mexican Table" 26:39.233 --> 26:40.366 align:start position:25% line:84.67% size:52.5% on public television. 26:42.900 --> 26:45.966 align:start position:50% line:84.67% size:2.5% ♪