WEBVTT
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-Today is all about
the art of the taco
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and one of my favorite tostadas.
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When we would just hang out
at the beach,
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they would serve those tostadas.
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It is so incredibly delicious.
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The layering of flavors,
the play of textures,
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the bliss of the perfect bite.
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Whether you are leaning towards
some crispy beef
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or the bright crunch
of Puerto Vallarta seafood,
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Jalisco will satisfy
your taco cravings.
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And inspiration follows me
back to my kitchen
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as I play with my versions
of those tacos,
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starting with an enchanting
battered shrimp taco
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garnished with a jicama, apple,
and cucumber slaw.
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Then the Puerto Vallarta
classic --
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a dry ceviche tostada.
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And I complete the series
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with a delicately toothsome
mushroom taco.
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But if you're gonna
make tacos,
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you need the things that are
gonna dress up your tacos
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and really make them
extraordinary.
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Every taco masterpiece
needs a final touch,
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like a velvety salsa de guac.
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And a smokey, fiery
chile de árbol salsa.
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This is art appreciation
for taco lovers.
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♪♪
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-♪ Dame, dame ♪
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♪ Dame tu chocolate ♪
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♪ Dame, dame ♪
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♪ Dame café caliente ♪
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♪ Dame, dame ♪
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♪ Dame tu corazón ♪
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♪♪
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-"Pati's Mexican Table"
is made possible by...
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♪♪
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♪♪
01:44.666 --> 01:46.733 align:start position:20% line:10% size:60%
-♪ Avocados from Mexico
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Over 40 years,
bringing authentic
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Latin American flavors
to your table.
01:50.566 --> 01:51.766 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
01:51.833 --> 01:54.200 align:start position:27.5% line:10% size:45%
-Stand Together --
helping every person rise.
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More information
at StandTogether.org.
01:57.100 --> 02:00.100 align:start position:20% line:10% size:60%
-Here, the typical arroz
con pollo -- or not.
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Unfollow la receta.
Mahatma rice.
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-King Arthur Baking Company.
02:04.500 --> 02:06.066 align:start position:32.5% line:10% size:32.5%
Find out more
about our masa harina
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at kingarthurbaking.com.
02:07.866 --> 02:10.733 align:start position:35% line:10% size:25%
-Oléico --
High Oleic Safflower Oil.
02:10.866 --> 02:12.266 align:start position:32.5% line:10% size:32.5%
-Tecate Alta.
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Cerveza suprema.
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Mexico is in us.
02:16.600 --> 02:18.466 align:start position:27.5% line:10% size:45%
-FEMSA Foundation.
02:18.633 --> 02:20.633 align:start position:47.5% line:10% size:5%
♪♪
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♪♪
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-When it comes to
seafood street stands,
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Puerto Vallarta shines.
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My friend and longtime
local chef Thierry Blouet
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has a favorite for me to try.
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For 31 years, Marisma has been
serving tacos and tostadas
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people want to come back for.
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What do you get?
-I always get the fish taco.
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-Uh-huh.
-And the shrimp taco.
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-That's the dry ceviche
I was telling you about.
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-Have this one.
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This ceviche
is from Vallarta.
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-I used to come here
with my family.
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-Yes.
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-And when we would just
hang out at the beach,
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they would serve those tostadas,
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and that's what I remember
from here.
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It's so delicious,
and it's so different.
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Guys, I want to have
one of those.
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Ooh.
03:19.033 --> 03:21.433 align:start position:45% line:10% size:12.5%
-Yes.
-So, this is a traditional
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Puerto Vallarta-style ceviche,
which is dry.
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It is so incredibly delicious.
03:29.100 --> 03:30.766 align:start position:32.5% line:10% size:32.5%
Oy! Oh, yeah!
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-El guacamole. Okay.
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I'm doing what she's
telling me to do.
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Ooh.
-Very nice.
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-I love these kind
of concoctions.
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Okay
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Mmm. Mmm.
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-Mmm, mmm.
-Mm-hmm.
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-Mmm. [ Laughs ]
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-Even though they dry
the ceviche,
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when you bite into it,
you get the juicy.
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But I have to leave room to try
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Thierry's favorite,
the battered shrimp taco.
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♪♪
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What makes a difference
in everything they do
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is that they make everything
from scratch, including...
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-The tortillas.
-...the corn tortillas.
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Mm.
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-Mmm.
-Okay. No.
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This battered shrimp taco
is ridiculous.
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Showing me the best
of Puerto Vallarta,
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all the hidden gems.
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-The good ones
and the classic ones.
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-The test of time ones, right?
-Yes. Yes. Through the time.
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-You really can never have
enough tacos.
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I mean, there's taco night,
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taco Tuesday, we eat tacos
here at home every day.
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But if you are gonna
make tacos, you need the things
05:07.400 --> 05:09.566 align:start position:20% line:79.33% size:57.5%
that are gonna dress up
your tacos
05:09.700 --> 05:11.700 align:start position:25% line:79.33% size:50%
and really make them
extraordinary.
05:11.833 --> 05:14.900 align:start position:20% line:79.33% size:55%
We're gonna start with
a battered shrimp taco,
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and to dress that taco,
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I'm gonna make a jicama,
apple, and cucumber slaw.
05:20.666 --> 05:22.233 align:start position:22.5% line:79.33% size:55%
And then I'm gonna add
a little bit
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of a salsa de guacamole.
05:24.500 --> 05:25.600 align:start position:30% line:84.67% size:37.5%
Mmm, delicious.
05:25.733 --> 05:27.500 align:start position:22.5% line:79.33% size:52.5%
So, we're gonna start
with that slaw.
05:27.633 --> 05:30.633 align:start position:25% line:79.33% size:47.5%
And the first thing
to start with that slaw
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is that creamy dressing.
05:32.433 --> 05:36.433 align:start position:17.5% line:79.33% size:62.5%
So I'm gonna eyeball here
about 1/4 cup of mayo.
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1 tablespoon of mustard.
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You can use yellow mustard, just
like me, or you can use Dijon.
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Now, you know your chipotles
in adobo sauce,
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but you also find
sweet chipotles.
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They just have more brown sugar
or piloncillo,
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and they're delightful.
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And I'm adding
a tablespoon of that.
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1 tablespoon
of apple cider vinegar.
05:59.300 --> 06:01.700 align:start position:32.5% line:79.33% size:32.5%
3 tablespoons
of Mexican crema.
06:01.833 --> 06:05.533 align:start position:17.5% line:79.33% size:62.5%
And then I'm adding salt,
about a teaspoon.
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1/4 teaspoon
of ground black pepper.
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The juice of 2 limes.
06:12.533 --> 06:14.600 align:start position:27.5% line:79.33% size:47.5%
And then I'm adding
celery seeds.
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I really love
the taste of celery seeds.
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They have this really intense,
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unique flavor that makes me
think of a really good slaw.
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So, why not use something
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that makes you think
of a really good slaw
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when you want to make
a really good slaw?
06:30.000 --> 06:33.533 align:start position:22.5% line:79.33% size:52.5%
I know. So I'm adding
the celery seeds in here.
06:37.100 --> 06:39.366 align:start position:30% line:84.67% size:40%
So, let's taste.
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This is so good.
This is creamy. It's tangy.
06:45.500 --> 06:48.000 align:start position:20% line:79.33% size:60%
It's a little bit spicy.
It's a little bit sweet.
06:48.133 --> 06:52.266 align:start position:25% line:79.33% size:50%
And the celery seeds
are really taking it up a notch.
06:52.400 --> 06:55.933 align:start position:27.5% line:79.33% size:40%
So I have a half
of an English cucumber.
06:56.066 --> 07:01.633 align:start position:15% line:79.33% size:67.5%
I'm just cutting these into
slightly smaller matchsticks.
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One green apple that I also cut
into matchstick pieces.
07:05.866 --> 07:09.233 align:start position:22.5% line:79.33% size:57.5%
And then I'm gonna also
add half of this jicama.
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Cut the skin just like this.
07:11.266 --> 07:12.933 align:start position:15% line:84.67% size:67.5%
You can do it with a knife.
07:13.066 --> 07:14.533 align:start position:27.5% line:79.33% size:45%
Okay, so I'm gonna
slice the jicama.
07:14.700 --> 07:17.333 align:start position:47.5% line:10% size:5%
♪♪
07:17.466 --> 07:20.266 align:start position:20% line:79.33% size:60%
Now we're gonna cut this
into matchsticks.
07:22.733 --> 07:27.233 align:start position:32.5% line:79.33% size:37.5%
Then I'm adding
1/4 of this red onion.
07:27.366 --> 07:29.433 align:start position:22.5% line:79.33% size:55%
And we're gonna cut it
into plumitas
07:29.566 --> 07:33.500 align:start position:15% line:84.67% size:70%
or, like, very thin slivers.
07:33.633 --> 07:35.666 align:start position:25% line:79.33% size:50%
And now we're adding
a serranito.
07:35.800 --> 07:42.066 align:start position:12.5% line:79.33% size:75%
And I'm cutting them into thin
slices with seeds and all.
07:42.200 --> 07:45.600 align:start position:30% line:79.33% size:37.5%
Then we're just
gonna mix this.
07:45.733 --> 07:48.233 align:start position:15% line:84.67% size:67.5%
We're just getting started.
07:48.366 --> 07:49.433 align:start position:17.5% line:79.33% size:65%
We're gonna make something
that you find
07:49.566 --> 07:51.133 align:start position:15% line:84.67% size:67.5%
in every possible taquería.
07:51.266 --> 07:52.833 align:start position:12.5% line:84.67% size:72.5%
You always have a salsa roja,
07:52.966 --> 07:54.366 align:start position:12.5% line:84.67% size:75%
you always have a salsa verde,
07:54.500 --> 07:58.933 align:start position:27.5% line:79.33% size:47.5%
and you always have
a very liquidy green thing
07:59.066 --> 08:00.366 align:start position:17.5% line:84.67% size:62.5%
that they call guacamole,
08:00.500 --> 08:03.566 align:start position:32.5% line:79.33% size:37.5%
but it's really
a guacamole salsa.
08:03.700 --> 08:06.733 align:start position:30% line:79.33% size:35%
I have a pound
of cooked tomatillos,
08:06.866 --> 08:10.700 align:start position:27.5% line:79.33% size:42.5%
and I just husked
and cleaned my tomatillos
08:10.833 --> 08:12.533 align:start position:30% line:79.33% size:37.5%
and cooked them
over simmering water.
08:12.666 --> 08:15.666 align:start position:15% line:79.33% size:67.5%
It was like 8 to 10 minutes
as I was making the slaw.
08:15.800 --> 08:17.600 align:start position:27.5% line:79.33% size:42.5%
You were with me.
You were watching me.
08:17.733 --> 08:21.666 align:start position:10% line:79.33% size:77.5%
And then you can add a jalapeño
or a serrano,
08:21.800 --> 08:23.666 align:start position:27.5% line:84.67% size:42.5%
or just add both.
08:23.800 --> 08:26.600 align:start position:20% line:79.33% size:60%
And then I'm just adding
a bunch of cilantro.
08:26.733 --> 08:28.800 align:start position:15% line:84.67% size:67.5%
And I am adding the leaves.
08:28.933 --> 08:32.133 align:start position:20% line:79.33% size:57.5%
Breaking these in here.
It's so satisfying.
08:32.266 --> 08:34.433 align:start position:17.5% line:84.67% size:65%
Adding a teaspoon of salt.
08:34.566 --> 08:36.766 align:start position:27.5% line:84.67% size:42.5%
One ripe avocado.
08:36.900 --> 08:39.666 align:start position:20% line:84.67% size:57.5%
A piece of white onion.
08:39.800 --> 08:41.300 align:start position:20% line:84.67% size:60%
Puree this until smooth.
08:41.466 --> 08:46.700 align:start position:47.5% line:10% size:5%
♪♪
08:46.833 --> 08:48.533 align:start position:22.5% line:84.67% size:52.5%
Now we have our slaw.
08:48.666 --> 08:51.033 align:start position:15% line:84.67% size:70%
We have our salsa guacamole.
08:51.166 --> 08:53.500 align:start position:25% line:79.33% size:50%
Now we're gonna make
our shrimp taco.
08:53.633 --> 08:57.166 align:start position:25% line:84.67% size:50%
I have large shrimp.
08:57.300 --> 08:58.933 align:start position:27.5% line:79.33% size:47.5%
And I really wanted
to get large shrimp
08:59.066 --> 09:04.133 align:start position:15% line:79.33% size:70%
because I want to have nice,
plump bites of shrimp.
09:04.266 --> 09:07.600 align:start position:27.5% line:79.33% size:42.5%
So, we have 1 cup
of all-purpose flour.
09:07.733 --> 09:10.500 align:start position:27.5% line:79.33% size:45%
This is a teaspoon
of ground cumin.
09:10.633 --> 09:14.133 align:start position:22.5% line:79.33% size:55%
And this is a teaspoon
of ground chipotle.
09:14.266 --> 09:16.200 align:start position:27.5% line:84.67% size:42.5%
Salt, 1 teaspoon.
09:16.333 --> 09:18.300 align:start position:25% line:84.67% size:50%
Ground black pepper.
09:18.433 --> 09:23.500 align:start position:20% line:79.33% size:60%
So I'm adding 1 1/4 cups
of seltzer.
09:23.633 --> 09:28.100 align:start position:20% line:79.33% size:57.5%
You can see the bubbles
are making the flour react.
09:28.233 --> 09:32.333 align:start position:25% line:79.33% size:50%
And we're gonna have
a very puffy batter.
09:32.466 --> 09:33.966 align:start position:22.5% line:84.67% size:52.5%
So we're gonna whisk.
09:34.100 --> 09:39.333 align:start position:12.5% line:79.33% size:72.5%
So you just want to make sure
that there are no clumps.
09:39.466 --> 09:43.666 align:start position:20% line:79.33% size:60%
I'm using safflower oil,
which is perfect for frying.
09:43.800 --> 09:45.800 align:start position:20% line:84.67% size:57.5%
It is high-heat stable.
09:45.933 --> 09:49.633 align:start position:30% line:79.33% size:37.5%
Its smoke point
is up to 450 degrees.
09:49.766 --> 09:52.800 align:start position:17.5% line:79.33% size:65%
If you have a thermometer,
you could test your oil.
09:52.933 --> 09:56.333 align:start position:35% line:79.33% size:30%
It should be
at 350 to 375.
09:56.466 --> 10:01.233 align:start position:10% line:79.33% size:77.5%
So, I'm going to coat my shrimp
in the batter.
10:03.400 --> 10:04.666 align:start position:25% line:84.67% size:50%
And this is perfect.
10:04.800 --> 10:08.833 align:start position:27.5% line:79.33% size:40%
You want the oil
to really actively bubble
10:08.966 --> 10:10.266 align:start position:22.5% line:84.67% size:55%
all around the shrimp.
10:10.400 --> 10:12.733 align:start position:10% line:79.33% size:80%
Look at that. And you know what?
I'm being quick,
10:12.866 --> 10:16.466 align:start position:10% line:79.33% size:77.5%
so it is like a minute per side
or 2 minutes altogether
10:16.600 --> 10:20.200 align:start position:12.5% line:79.33% size:72.5%
because shrimp are delightful
when they're just cooked,
10:20.333 --> 10:21.600 align:start position:27.5% line:79.33% size:45%
but you don't want
them overcooked
10:21.733 --> 10:23.800 align:start position:27.5% line:79.33% size:42.5%
because they will
turn rubbery.
10:23.933 --> 10:25.866 align:start position:12.5% line:84.67% size:72.5%
Now, I'm using safflower oil,
10:26.000 --> 10:28.433 align:start position:30% line:79.33% size:40%
which is neutral
in taste and aroma,
10:28.566 --> 10:32.600 align:start position:10% line:79.33% size:77.5%
so it's not going to impart any
extraneous flavor to your dish.
10:32.733 --> 10:35.866 align:start position:27.5% line:79.33% size:45%
It's going to help
your ingredients
10:36.000 --> 10:40.766 align:start position:30% line:79.33% size:40%
have the best of
their flavors shine through.
10:40.900 --> 10:44.200 align:start position:25% line:79.33% size:47.5%
So, I have my comal
set over medium heat,
10:44.333 --> 10:46.166 align:start position:20% line:79.33% size:57.5%
and I'm just gonna heat
my flour tortilla
10:46.300 --> 10:48.733 align:start position:25% line:79.33% size:47.5%
but I don't want to
toast it or brown it.
10:48.866 --> 10:53.533 align:start position:12.5% line:79.33% size:72.5%
So, you know your tortilla is
thoroughly heated on both sides
10:53.666 --> 10:55.700 align:start position:20% line:84.67% size:60%
once it puffs like that.
10:55.833 --> 10:58.633 align:start position:27.5% line:79.33% size:45%
I just love to see
a tortilla puff.
10:58.766 --> 11:01.666 align:start position:22.5% line:79.33% size:55%
And then I'm gonna add
a few of these shrimp.
11:01.800 --> 11:04.500 align:start position:17.5% line:84.67% size:62.5%
And then the creamy slaw.
11:04.633 --> 11:06.400 align:start position:27.5% line:84.67% size:47.5%
This salsa de guac.
11:06.533 --> 11:08.766 align:start position:17.5% line:79.33% size:62.5%
I mean, you know how good
this is gonna be.
11:08.900 --> 11:10.333 align:start position:22.5% line:84.67% size:52.5%
Like, I already know.
11:10.500 --> 11:13.466 align:start position:47.5% line:10% size:5%
♪♪
11:15.800 --> 11:17.500 align:start position:45% line:84.67% size:10%
Mmm.
11:17.633 --> 11:21.033 align:start position:37.5% line:79.33% size:25%
This is --
This is ridiculous.
11:21.166 --> 11:24.400 align:start position:12.5% line:79.33% size:75%
When you bite, the first thing
you bite into
11:24.533 --> 11:26.133 align:start position:15% line:84.67% size:67.5%
is that salsa de guacamole,
11:26.266 --> 11:28.133 align:start position:20% line:79.33% size:57.5%
and then you go through
the crunch of the slaw
11:28.266 --> 11:30.866 align:start position:27.5% line:79.33% size:40%
and then you get
through the plump shrimp.
11:31.000 --> 11:32.866 align:start position:15% line:84.67% size:70%
And then the flour tortilla.
11:33.000 --> 11:36.900 align:start position:17.5% line:79.33% size:67.5%
This is your next, not only
shrimp taco or seafood taco,
11:37.033 --> 11:38.400 align:start position:15% line:84.67% size:70%
like, this is your next taco
11:38.533 --> 11:40.300 align:start position:20% line:79.33% size:55%
that you're gonna make
for your friends at home.
11:40.433 --> 11:42.066 align:start position:20% line:84.67% size:57.5%
It's gonna be a keeper.
11:45.400 --> 11:49.333 align:start position:30% line:79.33% size:40%
Jalisco is known
for many amazing dishes.
11:49.466 --> 11:52.033 align:start position:15% line:79.33% size:67.5%
But it also has some unique
and delicious takes
11:52.166 --> 11:54.633 align:start position:30% line:10% size:37.5%
on a classic --
the taco.
11:54.766 --> 11:57.400 align:start position:30% line:10% size:40%
Jalisco is known
more for birria,
11:57.533 --> 12:00.633 align:start position:32.5% line:10% size:37.5%
but apparently,
they also have amazing barbacoa.
12:00.766 --> 12:02.966 align:start position:30% line:79.33% size:37.5%
And this place,
El Ranchero,
12:03.100 --> 12:07.066 align:start position:27.5% line:79.33% size:47.5%
supposedly has some
barbacoa tacos planchados.
12:07.200 --> 12:08.433 align:start position:27.5% line:84.67% size:42.5%
Come on! Come on!
12:08.600 --> 12:12.466 align:start position:47.5% line:10% size:5%
♪♪
12:14.700 --> 12:22.266 align:start position:47.5% line:10% size:5%
♪♪
12:28.566 --> 12:30.666 align:start position:27.5% line:84.67% size:47.5%
It's beef barbacoa.
12:30.800 --> 12:34.366 align:start position:10% line:79.33% size:80%
I thought that barbacoa here was
only made with goat and lamb.
12:39.933 --> 12:41.700 align:start position:22.5% line:79.33% size:52.5%
I'm gonna have to dig
for his secrets
12:41.833 --> 12:43.300 align:start position:10% line:84.67% size:80%
'cause he doesn't want to share.
12:43.433 --> 12:45.200 align:start position:15% line:79.33% size:67.5%
Look, look, he's showing me
what he does.
12:45.333 --> 12:47.433 align:start position:25% line:79.33% size:50%
He puts the barbacoa
on the corn tortillas,
12:47.566 --> 12:48.966 align:start position:15% line:84.67% size:67.5%
throws them on the griddle,
12:49.100 --> 12:52.066 align:start position:12.5% line:79.33% size:72.5%
then flips it so the barbacoa
gets planchada, too,
12:52.200 --> 12:53.633 align:start position:27.5% line:79.33% size:40%
nice and crusty.
And then if you want,
12:53.766 --> 12:54.900 align:start position:20% line:84.67% size:57.5%
you can ask for cheese.
12:55.033 --> 12:57.033 align:start position:22.5% line:79.33% size:52.5%
And when he folds it,
and it melts,
12:57.166 --> 12:59.533 align:start position:22.5% line:79.33% size:52.5%
and it create a crust
so you have chicharrón de queso
12:59.666 --> 13:03.400 align:start position:12.5% line:79.33% size:75%
and then the crunchy barbacoa,
and we need to have some.
13:03.566 --> 13:10.533 align:start position:47.5% line:10% size:5%
♪♪
13:10.666 --> 13:12.133 align:start position:45% line:84.67% size:10%
Yum.
13:17.000 --> 13:18.933 align:start position:15% line:10% size:67.5%
I'm following instructions.
13:20.933 --> 13:22.233 align:start position:42.5% line:10% size:12.5%
Okay.
13:22.366 --> 13:23.833 align:start position:22.5% line:10% size:52.5%
Need to add the onion
because it cooks
13:23.966 --> 13:25.766 align:start position:12.5% line:10% size:72.5%
with the fat of the barbacoa.
13:30.933 --> 13:32.266 align:start position:45% line:10% size:10%
Aah.
13:39.933 --> 13:41.300 align:start position:42.5% line:10% size:12.5%
Okay.
13:42.866 --> 13:44.900 align:start position:17.5% line:79.33% size:62.5%
I'm waiting for José Luis
to prepare his,
13:45.033 --> 13:47.300 align:start position:32.5% line:10% size:35%
and I'm, like,
dying to bite into mine.
13:49.733 --> 13:54.766 align:start position:47.5% line:10% size:5%
♪♪
14:05.633 --> 14:07.466 align:start position:17.5% line:10% size:62.5%
Like, the barbacoa melted
with the cheese,
14:07.600 --> 14:09.733 align:start position:27.5% line:79.33% size:47.5%
and then the cheese
turned into crust.
14:09.866 --> 14:12.333 align:start position:25% line:79.33% size:50%
And the tortilla has
the flavor of the broth.
14:18.666 --> 14:19.800 align:start position:45% line:10% size:10%
Mmm.
14:27.800 --> 14:30.066 align:start position:22.5% line:10% size:52.5%
You guys have to come
and eat here, okay?
14:36.200 --> 14:37.733 align:start position:32.5% line:10% size:32.5%
-[ Chuckles ]
14:37.900 --> 14:39.800 align:start position:47.5% line:10% size:5%
♪♪
14:40.966 --> 14:43.533 align:start position:25% line:10% size:52.5%
-Now we're gonna make
some vegetarian tacos.
14:43.666 --> 14:47.266 align:start position:15% line:10% size:70%
And these are mushroom tacos
that we're gonna top
14:47.400 --> 14:51.466 align:start position:20% line:79.33% size:55%
and cook with a tomato
and chile de árbol salsita.
14:51.600 --> 14:53.700 align:start position:27.5% line:79.33% size:47.5%
I have 1 1/2 pounds
of tomatoes.
14:53.833 --> 14:55.533 align:start position:30% line:79.33% size:37.5%
2 garlic cloves
with the skin on.
14:55.666 --> 14:58.800 align:start position:22.5% line:79.33% size:52.5%
1/4 of a white onion.
And you know what?
14:58.933 --> 15:04.600 align:start position:17.5% line:79.33% size:62.5%
I'm gonna cut this 1/4 of
a white onion into 4 pieces
15:04.733 --> 15:08.666 align:start position:20% line:79.33% size:57.5%
so that I get more char
in my onion all over.
15:08.800 --> 15:09.966 align:start position:27.5% line:84.67% size:47.5%
So, smaller pieces.
15:10.100 --> 15:11.666 align:start position:27.5% line:79.33% size:45%
I'm gonna put this
under the broiler,
15:11.800 --> 15:14.966 align:start position:17.5% line:79.33% size:65%
and it's gonna be anywhere
from 7 to 10 minutes.
15:15.100 --> 15:17.033 align:start position:30% line:79.33% size:42.5%
We want the skins
to really char and roast
15:17.166 --> 15:19.166 align:start position:27.5% line:79.33% size:47.5%
and the ingredients
to really transform.
15:22.233 --> 15:24.600 align:start position:25% line:79.33% size:50%
While my ingredients
are charring
15:24.733 --> 15:26.366 align:start position:15% line:84.67% size:70%
or toasting for the salsita,
15:26.500 --> 15:29.566 align:start position:22.5% line:79.33% size:52.5%
I'm gonna get started
with my mushroom filling.
15:29.700 --> 15:32.400 align:start position:12.5% line:84.67% size:75%
I have here a large casserole.
15:32.533 --> 15:36.466 align:start position:15% line:79.33% size:65%
And I'm gonna add a couple
tablespoons of safflower oil.
15:36.600 --> 15:39.533 align:start position:22.5% line:79.33% size:55%
I love different kinds
of mushrooms.
15:39.666 --> 15:43.533 align:start position:27.5% line:79.33% size:45%
These are maitake,
and they are feathery.
15:43.666 --> 15:46.800 align:start position:30% line:79.33% size:40%
They are earthy.
They're peppery.
15:46.933 --> 15:50.566 align:start position:22.5% line:79.33% size:50%
They're so delicate.
They're kind of velvety, too.
15:50.700 --> 15:53.433 align:start position:25% line:79.33% size:50%
And we're just gonna
slice them.
15:53.566 --> 15:58.266 align:start position:17.5% line:84.67% size:65%
And we have also shiitake.
15:58.400 --> 16:01.600 align:start position:20% line:84.67% size:60%
Shiitake are more meaty.
16:01.733 --> 16:04.866 align:start position:22.5% line:79.33% size:52.5%
And for the shiitake,
I'm gonna remove the stems,
16:05.000 --> 16:07.400 align:start position:25% line:79.33% size:50%
but we are not gonna
waste the stems,
16:07.533 --> 16:10.033 align:start position:10% line:79.33% size:77.5%
because you really want to make
the most of the ingredients
16:10.166 --> 16:11.800 align:start position:15% line:84.67% size:70%
and you don't want to waste.
16:11.933 --> 16:13.933 align:start position:20% line:79.33% size:60%
So, I'm not gonna use it
for the taco
16:14.066 --> 16:15.700 align:start position:10% line:84.67% size:80%
because it's a little bit tough,
16:15.833 --> 16:21.566 align:start position:15% line:79.33% size:70%
but I'm saving all the stems
to make a vegetable stock.
16:21.700 --> 16:24.533 align:start position:10% line:79.33% size:77.5%
When you char or roast or broil
your ingredients,
16:24.666 --> 16:26.700 align:start position:22.5% line:79.33% size:52.5%
you want to flip them
every 3 to 4 minutes
16:26.833 --> 16:28.666 align:start position:35% line:79.33% size:32.5%
just to check
that they are charring
16:28.800 --> 16:29.733 align:start position:20% line:84.67% size:60%
and roasting beautifully
16:29.866 --> 16:31.066 align:start position:30% line:84.67% size:40%
but not burning.
16:33.366 --> 16:35.100 align:start position:27.5% line:84.67% size:45%
These are cremini.
16:35.233 --> 16:38.666 align:start position:10% line:84.67% size:77.5%
I also know them as baby bella.
16:38.800 --> 16:42.533 align:start position:10% line:79.33% size:80%
I was shocked to learn that here
in the U.S.,
16:42.666 --> 16:45.400 align:start position:35% line:79.33% size:32.5%
about 1 pound
of food per person
16:45.533 --> 16:47.900 align:start position:15% line:84.67% size:67.5%
is wasted every single day.
16:48.033 --> 16:54.400 align:start position:15% line:79.33% size:70%
That makes it to 103 million
tons of wasted food a year.
16:54.533 --> 16:57.933 align:start position:17.5% line:79.33% size:65%
Can you imagine the impact
that has for our planet?
16:58.066 --> 17:02.500 align:start position:22.5% line:79.33% size:55%
So, we can do our part
in our kitchens every day.
17:02.633 --> 17:04.933 align:start position:22.5% line:79.33% size:55%
I'm gonna use 3 cloves
of garlic.
17:05.066 --> 17:06.933 align:start position:37.5% line:79.33% size:27.5%
So I'm just
chopping the garlic.
17:08.933 --> 17:14.100 align:start position:12.5% line:79.33% size:72.5%
I'm going to remove the thyme
leaves from the stems.
17:14.233 --> 17:17.433 align:start position:17.5% line:84.67% size:65%
These are looking perfect.
17:17.566 --> 17:20.233 align:start position:10% line:84.67% size:77.5%
The skin -- completely charred.
17:20.366 --> 17:22.666 align:start position:22.5% line:79.33% size:52.5%
This is gonna give it
such a smokey,
17:22.800 --> 17:25.066 align:start position:17.5% line:84.67% size:65%
out-in-the-country flavor.
17:25.200 --> 17:28.700 align:start position:15% line:79.33% size:70%
So I'm adding these in here,
in my blender.
17:28.833 --> 17:32.366 align:start position:32.5% line:84.67% size:32.5%
And my onion.
17:32.500 --> 17:37.633 align:start position:15% line:79.33% size:67.5%
And then we have the cloves
of garlic that we have to peel.
17:37.766 --> 17:40.100 align:start position:10% line:84.67% size:77.5%
And I'm adding chiles de árbol.
17:40.233 --> 17:43.900 align:start position:20% line:79.33% size:60%
These are spicy and big,
so I'm adding 3.
17:45.333 --> 17:47.766 align:start position:27.5% line:84.67% size:42.5%
Teaspoon of salt.
17:47.900 --> 17:50.400 align:start position:12.5% line:84.67% size:75%
I have my heat at medium-high.
17:50.533 --> 17:55.566 align:start position:27.5% line:79.33% size:42.5%
And I'm gonna add
my 3 cloves of garlic
17:55.700 --> 17:57.566 align:start position:22.5% line:84.67% size:52.5%
along with the thyme.
18:00.233 --> 18:03.233 align:start position:22.5% line:79.33% size:55%
When the garlic starts
smelling fragrant
18:03.366 --> 18:06.700 align:start position:10% line:79.33% size:80%
and it starts changing in color,
which is, like, right now,
18:06.833 --> 18:10.733 align:start position:35% line:79.33% size:32.5%
I'm gonna add
my pound of mushrooms.
18:10.866 --> 18:12.666 align:start position:15% line:79.33% size:67.5%
If you don't have mushrooms
at home,
18:12.800 --> 18:14.800 align:start position:15% line:84.67% size:70%
you can use this base recipe
18:14.933 --> 18:17.000 align:start position:30% line:79.33% size:42.5%
for whatever else
you may have in your fridge.
18:17.133 --> 18:20.700 align:start position:22.5% line:79.33% size:52.5%
You can use zucchini,
corn, potatoes,
18:20.833 --> 18:23.500 align:start position:32.5% line:79.33% size:37.5%
chayote squash,
any kind of squash.
18:23.633 --> 18:25.033 align:start position:22.5% line:84.67% size:55%
Just shop your fridge.
18:25.166 --> 18:29.133 align:start position:15% line:79.33% size:67.5%
And I'm adding a little bit
of salt and pepper.
18:29.266 --> 18:32.933 align:start position:15% line:79.33% size:67.5%
And as they start releasing
their juices,
18:33.066 --> 18:34.400 align:start position:15% line:84.67% size:67.5%
I'm gonna puree my salsita,
18:34.533 --> 18:37.833 align:start position:15% line:79.33% size:70%
not until completely smooth.
We want it a little chunky.
18:42.766 --> 18:43.933 align:start position:32.5% line:84.67% size:35%
A little more.
18:46.066 --> 18:47.500 align:start position:32.5% line:84.67% size:32.5%
Just like so.
18:47.633 --> 18:52.366 align:start position:17.5% line:79.33% size:65%
This is another great idea
for how to use everything
18:52.500 --> 18:54.366 align:start position:27.5% line:79.33% size:42.5%
that you may have
in your refrigerator.
18:54.533 --> 18:57.500 align:start position:17.5% line:79.33% size:65%
You can use leftover salsa
to season other things.
18:57.633 --> 18:59.633 align:start position:30% line:79.33% size:40%
So, for example,
I'm gonna add
18:59.766 --> 19:03.433 align:start position:27.5% line:79.33% size:47.5%
some of the salsita
right here with the mushrooms.
19:03.566 --> 19:06.366 align:start position:27.5% line:79.33% size:45%
Like 3 tablespoons
of the salsa.
19:08.800 --> 19:14.500 align:start position:20% line:79.33% size:62.5%
Then I want the mushrooms
to cook with that salsita.
19:14.633 --> 19:17.033 align:start position:22.5% line:79.33% size:55%
I'm gonna add a splash
of sherry vinegar,
19:17.166 --> 19:19.600 align:start position:32.5% line:79.33% size:35%
which would be
about a tablespoon.
19:19.733 --> 19:25.766 align:start position:17.5% line:79.33% size:67.5%
It's gonna add a little bit
of a tang and depth of flavor.
19:25.900 --> 19:29.333 align:start position:22.5% line:79.33% size:57.5%
So, I'm gonna chop some
cilantro to top my taquitos.
19:29.466 --> 19:32.466 align:start position:20% line:79.33% size:60%
And I'm using the leaves
and the stems
19:32.600 --> 19:37.966 align:start position:17.5% line:79.33% size:67.5%
because we want to maximize
our ingredients at every turn.
19:38.100 --> 19:43.033 align:start position:20% line:79.33% size:60%
So I am going to warm up
a corn tortilla now.
19:43.166 --> 19:45.333 align:start position:12.5% line:79.33% size:72.5%
Just like the flour tortilla,
you know your tortilla
19:45.466 --> 19:46.666 align:start position:25% line:84.67% size:50%
is thoroughly heated
19:46.800 --> 19:50.633 align:start position:10% line:79.33% size:80%
from the outside and from within
when it puffs a little.
19:50.766 --> 19:53.266 align:start position:32.5% line:79.33% size:30%
So that way,
when you make the taco,
19:53.400 --> 19:55.266 align:start position:27.5% line:79.33% size:42.5%
you're gonna have
a satisfying experience
19:55.400 --> 19:58.400 align:start position:25% line:79.33% size:50%
because the tortilla
is not going to break.
19:59.733 --> 20:01.433 align:start position:32.5% line:84.67% size:35%
The mushrooms.
20:01.566 --> 20:04.366 align:start position:22.5% line:84.67% size:52.5%
More of that salsita.
20:04.500 --> 20:08.066 align:start position:32.5% line:79.33% size:37.5%
And we're using
that salsa de guac.
20:08.200 --> 20:12.066 align:start position:22.5% line:79.33% size:55%
It smells so different
from that shrimp taco.
20:12.233 --> 20:16.866 align:start position:47.5% line:10% size:5%
♪♪
20:17.000 --> 20:20.133 align:start position:32.5% line:84.67% size:35%
Mmm, mmm. Mmm.
20:20.266 --> 20:23.333 align:start position:25% line:79.33% size:50%
I'm just showing you
how beautiful it looks
20:23.466 --> 20:28.500 align:start position:32.5% line:79.33% size:35%
because that's
how beautiful, delicate,
20:28.633 --> 20:31.700 align:start position:17.5% line:84.67% size:62.5%
and delightful it tastes.
20:31.833 --> 20:34.666 align:start position:32.5% line:79.33% size:35%
Really, really
one-of-a-kind taco.
20:36.666 --> 20:38.166 align:start position:12.5% line:84.67% size:75%
You've probably tried ceviche,
20:38.300 --> 20:41.300 align:start position:15% line:79.33% size:67.5%
but this is probably one of
the most unusual ceviches
20:41.433 --> 20:43.266 align:start position:17.5% line:84.67% size:62.5%
you will have ever tried,
20:43.400 --> 20:45.533 align:start position:35% line:79.33% size:32.5%
but it is one
of the most delicious.
20:45.666 --> 20:50.366 align:start position:17.5% line:79.33% size:62.5%
It is the typical ceviche
of Puerto Vallarta.
20:50.500 --> 20:54.933 align:start position:30% line:79.33% size:35%
I have 1 pound
of fresh halibut.
20:55.066 --> 20:58.700 align:start position:22.5% line:79.33% size:55%
You could use halibut.
You could use snapper.
20:58.833 --> 21:01.200 align:start position:22.5% line:84.67% size:55%
Any fish that is mild.
21:01.333 --> 21:03.366 align:start position:10% line:84.67% size:77.5%
And I'm cutting it into chunks.
21:03.500 --> 21:06.033 align:start position:27.5% line:84.67% size:45%
No skin. No bones.
21:06.166 --> 21:11.633 align:start position:10% line:79.33% size:80%
And then I have 3 medium carrots
that I already peeled.
21:11.766 --> 21:14.166 align:start position:12.5% line:84.67% size:72.5%
I just coarsely chopping them
21:14.300 --> 21:17.900 align:start position:25% line:79.33% size:50%
just to make it easy
for my food processor.
21:18.033 --> 21:19.566 align:start position:22.5% line:79.33% size:52.5%
You don't want to add
the fish first
21:19.700 --> 21:21.066 align:start position:30% line:79.33% size:40%
because, if not,
you're gonna end up
21:21.200 --> 21:24.266 align:start position:30% line:79.33% size:42.5%
with a fish puree
with big chunks of carrot.
21:24.400 --> 21:28.033 align:start position:35% line:79.33% size:30%
And you want
an even grind in here.
21:34.666 --> 21:38.000 align:start position:25% line:79.33% size:52.5%
Now that you have the
carrots just coarsely chopped,
21:38.133 --> 21:39.900 align:start position:20% line:84.67% size:57.5%
I'm gonna add the fish.
21:40.066 --> 21:43.800 align:start position:47.5% line:10% size:5%
♪♪
21:43.933 --> 21:46.533 align:start position:20% line:79.33% size:57.5%
So now I'm gonna pulse,
but I'm gonna pulse carefully
21:46.666 --> 21:50.500 align:start position:25% line:79.33% size:45%
because now I have
my delicate raw fish.
21:50.666 --> 21:58.800 align:start position:47.5% line:10% size:5%
♪♪
21:58.933 --> 22:00.833 align:start position:30% line:84.67% size:40%
That is perfect.
22:00.966 --> 22:05.833 align:start position:22.5% line:79.33% size:52.5%
So, see, it's like --
it's not super-finely ground.
22:05.966 --> 22:10.066 align:start position:10% line:79.33% size:77.5%
And now add all of this mixture
in the bowl.
22:10.200 --> 22:11.633 align:start position:17.5% line:84.67% size:65%
And now I'm gonna cover it
22:11.766 --> 22:15.966 align:start position:15% line:79.33% size:65%
with one very generous cup
of freshly-squeezed lime juice.
22:16.100 --> 22:19.833 align:start position:20% line:79.33% size:60%
This lime juice will not
only flavor the mixture,
22:19.966 --> 22:22.700 align:start position:12.5% line:84.67% size:75%
but it will also cold-cook it.
22:22.833 --> 22:26.200 align:start position:15% line:84.67% size:70%
A generous teaspoon of salt.
22:26.333 --> 22:30.233 align:start position:27.5% line:79.33% size:40%
And 1/4 teaspoon
of freshly-ground black pepper.
22:30.366 --> 22:32.300 align:start position:17.5% line:84.67% size:65%
And 1 teaspoon of oregano.
22:32.433 --> 22:35.833 align:start position:15% line:79.33% size:67.5%
The oregano is so important
in the ceviche.
22:35.966 --> 22:39.766 align:start position:37.5% line:79.33% size:20%
And then
I'm just going to mix it.
22:39.900 --> 22:44.433 align:start position:15% line:79.33% size:70%
And the lime juice should be
everywhere in this mixture.
22:44.566 --> 22:47.933 align:start position:12.5% line:79.33% size:72.5%
We're gonna let this marinate
at room temperature
22:48.100 --> 22:49.233 align:start position:27.5% line:84.67% size:42.5%
for half an hour.
22:49.366 --> 22:51.233 align:start position:10% line:84.67% size:80%
If you want to marinate it more,
22:51.366 --> 22:53.500 align:start position:27.5% line:79.33% size:47.5%
cover it and put it
in the fridge.
22:53.666 --> 22:55.733 align:start position:47.5% line:10% size:5%
♪♪
22:55.866 --> 22:59.933 align:start position:12.5% line:79.33% size:75%
I want to show you how to make
some delicious corn tostadas.
23:00.066 --> 23:02.400 align:start position:20% line:79.33% size:60%
I learned how to do this
in Sonora.
23:02.533 --> 23:05.233 align:start position:17.5% line:79.33% size:62.5%
They brush corn tortillas
with water,
23:05.366 --> 23:11.966 align:start position:15% line:79.33% size:67.5%
and then they sprinkle them
with salt on both sides.
23:12.100 --> 23:14.766 align:start position:10% line:79.33% size:77.5%
And then you just put it on top
of your grill
23:14.900 --> 23:17.466 align:start position:20% line:84.67% size:60%
or your preheated comal,
23:17.600 --> 23:19.233 align:start position:15% line:84.67% size:70%
and the tortillas will toast
23:19.366 --> 23:22.500 align:start position:25% line:79.33% size:50%
and become a tostada
with the salt stuck to it.
23:22.633 --> 23:25.300 align:start position:12.5% line:79.33% size:72.5%
So, it's like flavored chips,
like a flavored tostada.
23:25.433 --> 23:27.866 align:start position:17.5% line:79.33% size:62.5%
And you just have to have
your comal
23:28.000 --> 23:31.033 align:start position:22.5% line:79.33% size:52.5%
over medium-low heat,
and you just --
23:31.166 --> 23:32.666 align:start position:22.5% line:79.33% size:55%
whatever you are doing
in your kitchen,
23:32.800 --> 23:35.666 align:start position:12.5% line:79.33% size:70%
when you see that they start
to toast and they smell toasty,
23:35.800 --> 23:37.166 align:start position:10% line:84.67% size:80%
you flip them to the other side.
23:37.300 --> 23:40.100 align:start position:12.5% line:84.67% size:72.5%
It's like 5 minutes per side.
23:40.233 --> 23:42.766 align:start position:12.5% line:84.67% size:75%
I'm going to drain my ceviche.
23:42.900 --> 23:44.500 align:start position:27.5% line:84.67% size:42.5%
So, it marinated.
23:44.633 --> 23:48.333 align:start position:12.5% line:79.33% size:75%
It soaked up all of the flavor
from the lime juice.
23:48.466 --> 23:50.400 align:start position:25% line:79.33% size:50%
But now, this is not
a juicy ceviche.
23:50.533 --> 23:53.066 align:start position:20% line:84.67% size:60%
No, no, no. Dry ceviche.
23:55.733 --> 24:00.000 align:start position:22.5% line:79.33% size:55%
See, you think you had
all the juice, but you didn't.
24:00.133 --> 24:02.133 align:start position:12.5% line:84.67% size:75%
And you can see how it cooked.
24:02.266 --> 24:04.266 align:start position:20% line:84.67% size:60%
The texture transformed,
24:04.400 --> 24:06.333 align:start position:35% line:79.33% size:32.5%
and the color
completely changed.
24:06.466 --> 24:09.266 align:start position:35% line:84.67% size:30%
So, to this,
24:09.400 --> 24:13.433 align:start position:27.5% line:79.33% size:45%
I'm adding 1/4 cup
of finely-chopped white onion.
24:13.566 --> 24:19.066 align:start position:15% line:79.33% size:70%
And I'm adding one jalapeño,
finely chopped.
24:19.200 --> 24:24.233 align:start position:25% line:79.33% size:52.5%
But now I really want
to add a serrano, too.
24:24.366 --> 24:26.466 align:start position:27.5% line:84.67% size:47.5%
That's it for this.
24:26.633 --> 24:32.800 align:start position:47.5% line:10% size:5%
♪♪
24:32.933 --> 24:35.466 align:start position:17.5% line:84.67% size:65%
A little bit more oregano.
24:35.600 --> 24:40.200 align:start position:15% line:79.33% size:70%
This Puerto Vallarta ceviche
really loves oregano.
24:40.333 --> 24:47.466 align:start position:15% line:79.33% size:70%
This is your beach-side meal
in Puerto Vallarta.
24:47.600 --> 24:49.433 align:start position:27.5% line:79.33% size:47.5%
But you can have it
at home, too.
24:52.266 --> 24:56.833 align:start position:15% line:79.33% size:70%
It is just as good as any of
the ceviche stands there.
24:56.966 --> 25:01.300 align:start position:12.5% line:10% size:72.5%
It is just as good as the one
you get at the beach,
25:01.433 --> 25:06.100 align:start position:22.5% line:10% size:55%
and it is just as good
as it should be
25:06.233 --> 25:07.400 align:start position:20% line:10% size:60%
for you to make at home.
25:07.566 --> 25:11.066 align:start position:47.5% line:10% size:5%
♪♪
25:11.200 --> 25:15.266 align:start position:15% line:10% size:67.5%
So, you have amazing tacos.
25:15.400 --> 25:17.600 align:start position:15% line:10% size:70%
Always need a tostada recipe
in there, too.
25:17.766 --> 25:23.500 align:start position:47.5% line:10% size:5%
♪♪
25:23.666 --> 25:29.433 align:start position:47.5% line:10% size:5%
♪♪
25:29.566 --> 25:32.933 align:start position:15% line:10% size:67.5%
For recipes and information
from this episode and more,
25:33.066 --> 25:35.300 align:start position:22.5% line:10% size:52.5%
visit PatiJinich.com.
25:35.433 --> 25:36.800 align:start position:35% line:10% size:30%
And connect!
25:36.933 --> 25:39.633 align:start position:12.5% line:10% size:72.5%
Find me on Facebook, Twitter,
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25:39.766 --> 25:41.300 align:start position:35% line:10% size:30%
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25:41.433 --> 25:44.066 align:start position:20% line:10% size:57.5%
-"Pati's Mexican Table"
is made possible by...
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25:54.166 --> 25:56.833 align:start position:47.5% line:10% size:5%
♪♪
25:56.966 --> 25:59.133 align:start position:20% line:10% size:60%
-♪ Avocados from Mexico
25:59.633 --> 26:01.533 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
26:01.600 --> 26:02.733 align:start position:25% line:84.67% size:50%
and family recipes.
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Tropical Cheese.
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-Stand Together --
helping every person rise.
26:06.666 --> 26:09.133 align:start position:27.5% line:10% size:40%
More information
at StandTogether.org.
26:09.266 --> 26:12.700 align:start position:20% line:10% size:60%
-Here, the typical arroz
con pollo -- or not.
26:12.833 --> 26:15.066 align:start position:27.5% line:10% size:47.5%
Unfollow la receta.
Mahatma rice.
26:15.200 --> 26:16.566 align:start position:15% line:10% size:70%
-King Arthur Baking Company.
26:16.700 --> 26:18.233 align:start position:32.5% line:10% size:32.5%
Find out more
about our masa harina
26:18.366 --> 26:20.066 align:start position:20% line:10% size:60%
at kingarthurbaking.com.
26:20.200 --> 26:23.166 align:start position:35% line:10% size:25%
-Oléico --
High Oleic Safflower Oil.
26:23.300 --> 26:24.633 align:start position:32.5% line:10% size:32.5%
-Tecate Alta.
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Cerveza suprema.
26:26.666 --> 26:28.833 align:start position:30% line:10% size:40%
Mexico is in us.
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-FEMSA Foundation.
26:30.566 --> 26:33.100 align:start position:47.5% line:10% size:5%
♪♪
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