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♪

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Pati, voice-over: 
One bite of piloncillo,

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and I'm carried away 
to my childhood in Mexico.

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Pati: This is like 
the piloncillo 
I had tried before,

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like, times 
a million!

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Pati, voice-over: Piloncillo is 
made with only one ingredient--

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the juice of sugarcane.

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It's wonderful 
in a hot day.

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Mm. It's delicious.

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Pati, voice-over: I have used 
it in my kitchen

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for so many years,

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and I'm so excited 
to finally taste it

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directly from the source

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as the Garza family in Allende

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fires up their century-old 
sugar mill.

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Pati: It's smoky, 
it's barnyardy.

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It's, like, yum!

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Pati, voice-over: Then just 
a few hours north

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in the magic town of Bustamante,

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I meet 
the Casso de Luna sisters,

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who have been using 
the sweet, raw flavor

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of piloncillo 
in their pan dulce recipes

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for more than 50 years.

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Pati: Wow! The secrets 
that you find.

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Pati, voice-over: 
Plus, they surprise me

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with a puffy, cheesy, 
crunchy delight

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dripping with tomato sauce

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that makes me want to make 
my own Nuevo León-inspired pie.

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All: Salud!

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Pati: Oh, that looks beautiful!

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Pati, voice-over: In my kitchen, 
I'm making

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an irresistible 
orange and piloncillo

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adobo pork roast pizza that 
your family's going to love.

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Ready? 
Yeah.

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Mm.

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Oh! It's so good.

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♪

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Doesn't stop.

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Mm! Mm mm mm!

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Ha ha ha!

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♪

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Mm!

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Man: I am going 
to give you a secret.

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Yes. I love secrets.

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Pati: Mm. Mm. Mm.

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♪

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It's like nothing 
I've tasted before.

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♪

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Announcer: "Pati's Mexican 
Table" is brought to you by...

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Announcer: La Costeña-- 
¡por sabor!

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Announcer: 
Traditional recipes,

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and ingredients,

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55
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Somos--food from the heart 
of México.

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♪

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Men: ♪ Avocados from Mexico

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Announcer: Here, 
the typical arroz con pollo...

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or not!

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Unfollow la Receta. 
Mahatma rice.

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Announcer: 
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our Masa Harina

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at KingArthurBaking.com.

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[Nationwide theme playing 
on guitar]

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Announcer: Cozilumbre-- 
cookware, bakeware,

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and kitchenware for cooking up 
tradiciones in your cocinas.

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♪

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Announcer: 
Gobierno de Monterrey.

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Pati: Tucked under 
Cerro de la Bandera,

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or the Mountain of the Flag,

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on the edge of the River Ramos

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is the Garza family's vineyard.

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The land in the city of Allende 
has been in the family

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for nearly a century.

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As much as I like their wine,

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I'm here for something 
much sweeter,

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an event they hold once a year

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when brothers Edwin and Alexis 
fire up their antique mill,

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dating back to 1903, 
to make piloncillo

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with their family and friends.

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Pati: I use piloncillo, 
I love piloncillo,

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but I've never seen 
how it's made.

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OK.

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Pati, voice-over: All over 
Mexico and Latin America,

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you'll see piloncillo 
in the shape

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of small, truncated cones 
similar to these.

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So the name 
of the base is pilon,

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so that's why it's 
called piloncillo.

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Pati, voice-over: It's used 
in so many ways

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like in pan dulce and desserts,

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but in some cases, 
you can eat it by itself.

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Pati: Ooh. 
And the consistency.

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Mm!

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Oh, my God! 
Ha ha ha!

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This is like the piloncillo 
I had tried before,

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like, times a million!

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It's tart, it's sweet, 
it's grainy,

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it's a little sour,

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it's, like, rustic, 
it's smoky, it's barnyardy.

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It's, like, yum!

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Pati, voice-over: The process 
is simple but not easy.

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First, it requires a lot 
of sugarcane.

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Pati: This is a lot 
of pressure. 
OK.

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Mm! It's like 
a sugary water,

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but it's a little...

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It's wonderful 
in a hot day.

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It's delicious.

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Pati, voice-over: 
Next, the cane is grinded

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to a pulp in the mill,

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and the sweet, earthy juices

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are separated and collected.

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After the juice has boiled 
for a few hours...

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it's time for the fun part.

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Now I know why the Garzas 
only do this once a year

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and invite a lot of people.

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The miel must be stirred 
hard and fast

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for about 20 minutes 
to get the proper consistency.

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Yes.

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OK. 
Ha ha ha!

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When it gets colder, 
it gets a lot heavier.

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Ah! So as it cools down, 
it's harder to stir.

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So that's 
a little secret.

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OK!

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Pati, voice-over: It's hard 
to imagine that a plant,

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some heat, and strong friends

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are all you need 
for this magical rustic treat

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as natural as Mexican sunshine.

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Mm!

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This is...such 
a huge amount of indulging.

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It's insane. So good!

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♪

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Ever since I can remember, 
I've been charmed

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by the beautiful taste 
of piloncillo.

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This one I got straight 
from a mill in Nuevo León,

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and today, 
I'm gonna use it to make

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an orange and piloncillo 
adobo pork roast.

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So I'm just putting 
this piloncillo

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that smells like...heaven--

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I'm putting it right here

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so that it can melt

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into this hot, boiling water,

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and it turns into syrup,

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and in this adobo, 
I'm gonna combine

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the melted piloncillo

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with guajillo chilies

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and some of the spices 
of the region

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and of course orange juice.

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I'm using guajillos,

155
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which of course by now you know

156
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and of course I know 
you have in your pantry.

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You just need to 
remove the stem,

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remove the seeds.

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You just break them open 
just like this,

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and my guajillos are toasting.

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You want to toast the guajillos

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until they toast and transform.

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You can see they're smoking,

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they're letting out the fumes, 
which is great.

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It's gonna make your kitchen 
really come alive,

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00:07:30,066 --> 00:07:33,466
and we're gonna let 
these chilies cook in the water,

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rehydrate and simmer

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for about 8-10 minutes

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just until 
they completely soften,

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and once the piloncillo 
fully dilutes into the water,

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I can turn it off,

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and I wish you could smell 
the sweet tang

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from the piloncillo syrup.

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You can see the color.

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OK. We're gonna set this aside

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so it cools a little,

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and I'm gonna get my pork ready.

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Here I have a 10-pounder.

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It's what is called 
a pork picnic shoulder,

180
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which means that it comes

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with the bone and with the skin,

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and every part of it 
is gonna be so delicious.

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00:08:13,100 --> 00:08:15,033
So the skin 
and the fat

184
00:08:15,166 --> 00:08:16,633
that's over 
the meat,

185
00:08:16,766 --> 00:08:18,566
it's actually like 
your pork belly

186
00:08:18,700 --> 00:08:20,433
or like a thick bacon

187
00:08:20,600 --> 00:08:22,133
or what we use 
in Mexico

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to make 
chicharrón.

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To get it ready for the adobo, 
I'm gonna score it,

190
00:08:28,166 --> 00:08:29,333
and I want to cut

191
00:08:29,466 --> 00:08:32,266
through the skin and the fat,

192
00:08:32,400 --> 00:08:34,600
but I don't want to 
score the meat

193
00:08:34,733 --> 00:08:36,466
because if not, it will dry.

194
00:08:37,900 --> 00:08:40,866
I cut into the fat.

195
00:08:41,000 --> 00:08:44,100
OK. Now I made my lines 
vertically,

196
00:08:44,233 --> 00:08:47,800
and now I'm 
gonna go horizontally.

197
00:08:47,933 --> 00:08:50,400
So I finished scoring 
the skin and the fat

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00:08:50,533 --> 00:08:52,900
of my pork picnic shoulder,

199
00:08:53,033 --> 00:08:55,500
and I'm gonna tuck it in here,

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00:08:55,633 --> 00:08:58,933
and I preheated my oven at 450.

201
00:08:59,066 --> 00:09:01,200
OK. Let's make the adobo.

202
00:09:01,333 --> 00:09:05,733
♪

203
00:09:05,866 --> 00:09:08,666
I am using of course all 
of the guajillo chilies

204
00:09:08,800 --> 00:09:11,700
that I just rehydrated.

205
00:09:11,833 --> 00:09:14,233
Then I'm gonna pour 
about a couple cups

206
00:09:14,366 --> 00:09:16,366
of the cooking liquid in here.

207
00:09:18,766 --> 00:09:23,800
Then I'm gonna pour 
my piloncillo syrup in here,

208
00:09:23,933 --> 00:09:25,500
which is a thing of beauty.

209
00:09:25,633 --> 00:09:28,333
Just look at the color.

210
00:09:28,466 --> 00:09:30,633
I'm adding orange juice.

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00:09:30,766 --> 00:09:34,600
♪

212
00:09:34,733 --> 00:09:39,233
And I'm adding coarsely chopped 
white onion,

213
00:09:39,366 --> 00:09:41,566
4 cloves of garlic

214
00:09:41,700 --> 00:09:43,700
peeled and raw,

215
00:09:43,833 --> 00:09:47,166
about 8-10 whole cloves,

216
00:09:47,300 --> 00:09:49,466
but I'm removing the stem

217
00:09:49,600 --> 00:09:52,833
because the stem is too hard 
and too bitter,

218
00:09:52,966 --> 00:09:55,700
but you can just crumble.

219
00:09:55,833 --> 00:09:58,966
And then I'm adding 
about 1/2 a teaspoon

220
00:09:59,100 --> 00:10:01,433
of allspice peppercorns,

221
00:10:01,566 --> 00:10:04,566
which in Mexico they go 
by pimienta gorda.

222
00:10:04,700 --> 00:10:06,600
So cute and round and chubby.

223
00:10:06,733 --> 00:10:09,833
1/2 a teaspoon 
of black peppercorns.

224
00:10:11,500 --> 00:10:13,833
A teaspoon of coriander seeds.

225
00:10:15,433 --> 00:10:19,166
A teaspoon of dried oregano.

226
00:10:21,966 --> 00:10:25,166
Looks so pretty 
from where I'm looking at it,

227
00:10:25,300 --> 00:10:30,166
and then a teaspoon 
of cumin seeds

228
00:10:30,300 --> 00:10:34,300
and a tablespoon of salt, 
which is 3 teaspoons.

229
00:10:34,433 --> 00:10:37,066
It's gonna work 
so well together,

230
00:10:37,200 --> 00:10:40,466
and now I'm gonna puree 
until completely smooth.

231
00:10:47,033 --> 00:10:49,100
Oh, yum. Oh, yum!

232
00:10:49,233 --> 00:10:50,633
It is so intense.

233
00:10:50,766 --> 00:10:55,266
OK. So I'm gonna pour the sauce 
all over the meat...

234
00:10:55,400 --> 00:10:56,533
[Sizzling]

235
00:10:56,666 --> 00:10:58,333
and I'm gonna add

236
00:10:58,466 --> 00:11:00,333
the two bay leaves...

237
00:11:02,000 --> 00:11:04,266
and I'm gonna put this 
in my oven,

238
00:11:04,400 --> 00:11:05,700
which is at 450,

239
00:11:05,833 --> 00:11:10,266
and I'm gonna roast it 
for one hour uncovered.

240
00:11:10,400 --> 00:11:11,566
[Timer ticking]

241
00:11:11,700 --> 00:11:15,333
♪

242
00:11:15,466 --> 00:11:17,000
OK. This is gonna be

243
00:11:17,133 --> 00:11:18,566
the first flip of my

244
00:11:18,700 --> 00:11:19,833
orange and piloncillo

245
00:11:19,966 --> 00:11:21,100
adobo pork roast,

246
00:11:21,233 --> 00:11:22,833
and it looks so beautiful!

247
00:11:22,966 --> 00:11:26,166
Now the top super-crisped,

248
00:11:26,300 --> 00:11:29,166
and this is why I wanted 
to score it

249
00:11:29,300 --> 00:11:32,300
so that all of the adobo 
goes inside of the meat

250
00:11:32,433 --> 00:11:36,500
and...the fat 
from under the skin

251
00:11:36,633 --> 00:11:38,366
starts rendering,

252
00:11:38,500 --> 00:11:42,700
and so you get 
that pork belly kind of a thing.

253
00:11:42,833 --> 00:11:44,033
I'm gonna flip it.

254
00:11:44,166 --> 00:11:45,800
It's a little tight in my pan,

255
00:11:45,933 --> 00:11:47,633
so now I've flipped it.

256
00:11:47,766 --> 00:11:48,800
Now I cover it.

257
00:11:48,933 --> 00:11:53,333
I'm gonna reduce 
my heat to..350,

258
00:11:53,466 --> 00:11:55,800
and I'm going to

259
00:11:55,933 --> 00:11:58,000
roast it for another two hours.

260
00:11:58,133 --> 00:12:00,066
This pork is going to be 
so irresistible.

261
00:12:00,200 --> 00:12:02,100
It's gonna be falling 
off the bone.

262
00:12:02,233 --> 00:12:05,200
♪

263
00:12:05,333 --> 00:12:06,900
Pati, voice-over: 
A two-hour drive north from

264
00:12:07,033 --> 00:12:08,933
the Garza's piloncillo mill

265
00:12:09,066 --> 00:12:10,300
brings us to the magic town

266
00:12:10,433 --> 00:12:11,733
of Bustamante,

267
00:12:11,866 --> 00:12:13,466
home to a famous bakery

268
00:12:13,600 --> 00:12:17,500
that uses the sweet, 
rustic flavors of piloncillo

269
00:12:17,633 --> 00:12:20,766
in their soul-warming 
pan semita chorreadas

270
00:12:20,900 --> 00:12:22,433
and pumpkin empanadas.

271
00:12:28,833 --> 00:12:32,533
Sometimes, food is a reflection 
of the people who make it.

272
00:12:32,666 --> 00:12:36,600
At Casso de Luna, sisters 
Yolanda, Dolores, Olivia,

273
00:12:36,733 --> 00:12:38,200
and their nephew Lalo

274
00:12:38,333 --> 00:12:41,633
are as sweet and warm 
as the bread they bake

275
00:12:41,766 --> 00:12:43,966
in their adobe oven.

276
00:12:44,100 --> 00:12:48,033
Pati: Ay! Wow! Wow!

277
00:12:48,166 --> 00:12:49,733
Pati, voice-over: 
The pumpkin empanadas start

278
00:12:49,866 --> 00:12:53,066
by baking a pumpkin 
to make the filling.

279
00:12:53,200 --> 00:12:54,533
Mm. Mm, mm.

280
00:12:56,366 --> 00:12:57,466
Mm-hmm.

281
00:12:57,600 --> 00:12:58,933
Pati, voice-over: 
The Casso de Luna sisters

282
00:12:59,066 --> 00:13:02,000
started the bakery 
more than 50 years ago

283
00:13:02,133 --> 00:13:04,200
at the encouragement 
of their father,

284
00:13:04,333 --> 00:13:06,933
who was concerned 
about them being mistreated

285
00:13:07,066 --> 00:13:08,866
if they worked elsewhere.

286
00:13:19,933 --> 00:13:22,466
Their father planted wheat 
and pumpkins,

287
00:13:22,600 --> 00:13:26,300
and their mother and grandmother 
built the adobe oven.

288
00:13:27,500 --> 00:13:28,600
Sí.

289
00:13:29,966 --> 00:13:31,266
Pati, voice-over: 
Next the pumpkin

290
00:13:31,400 --> 00:13:32,600
is boiled in a copper pot

291
00:13:32,733 --> 00:13:35,666
with piloncillo, cinnamon, 
and anise seeds

292
00:13:35,800 --> 00:13:39,500
for about an hour 
until it thickens and dries.

293
00:13:39,633 --> 00:13:42,133
Then the fun part-- 
mixing all the flavors

294
00:13:42,266 --> 00:13:43,433
in the soft dough.

295
00:13:56,866 --> 00:13:58,033
Ah.

296
00:14:01,233 --> 00:14:02,733
The secrets 
that you find.

297
00:14:02,866 --> 00:14:04,300
Pati, voice-over: 
Then the dough is shaped,

298
00:14:04,433 --> 00:14:06,033
stuffed with the spiced 
pumpkin filling,

299
00:14:06,166 --> 00:14:07,333
and set aside on a rack,

300
00:14:07,466 --> 00:14:09,966
a rack that's held 
one too many empanadas.

301
00:14:17,300 --> 00:14:18,566
Sí.

302
00:14:18,700 --> 00:14:20,133
Pati, voice-over: Next, 
they share their secrets

303
00:14:20,266 --> 00:14:22,466
for their famous pan semita,

304
00:14:22,600 --> 00:14:24,400
a sweet and fragrant bread

305
00:14:24,533 --> 00:14:25,766
thought to have originated

306
00:14:25,900 --> 00:14:28,533
from the Sephardic Jews 
who settled in the region

307
00:14:28,666 --> 00:14:30,500
during the 16th century.

308
00:14:33,266 --> 00:14:36,133
Pati: Ah!

309
00:14:36,266 --> 00:14:38,500
Wow!

310
00:14:44,033 --> 00:14:45,400
Ah!

311
00:14:56,500 --> 00:14:58,766
Pati, voice-over: The pecans 
used in the pan semita come

312
00:14:58,900 --> 00:15:01,400
from the trees 
in their backyard,

313
00:15:01,533 --> 00:15:05,333
a wild species known as criolla, 
which is unmanipulated

314
00:15:05,466 --> 00:15:07,800
and has a richer, sweeter flavor

315
00:15:07,933 --> 00:15:10,333
than what you're used to getting 
at the store

316
00:15:10,466 --> 00:15:12,766
but a little smaller 
and harder to crack.

317
00:15:17,900 --> 00:15:23,000
♪

318
00:15:30,966 --> 00:15:32,833
Mm!

319
00:15:36,300 --> 00:15:37,666
Mm-hmm. Mm-hmm.

320
00:15:41,433 --> 00:15:42,766
Mm!

321
00:15:53,266 --> 00:15:55,700
Mm! Mm-hmm. Mm.

322
00:16:00,033 --> 00:16:01,366
Pati, voice-over: The sisters

323
00:16:01,500 --> 00:16:03,200
actually have one more secret.

324
00:16:03,333 --> 00:16:05,500
Their nephew Lalo has been 
in the back

325
00:16:05,633 --> 00:16:07,766
baking pizzas for my team.

326
00:16:07,900 --> 00:16:10,233
They're so cheesy and delicious,

327
00:16:10,366 --> 00:16:12,433
they inspired the pizzas 
I'm making

328
00:16:12,566 --> 00:16:14,966
in my kitchen right now 
with my boys.

329
00:16:17,933 --> 00:16:20,366
The generosity 
of the Casso de Luna family

330
00:16:20,500 --> 00:16:23,233
has been warm, sweet, fun,

331
00:16:23,366 --> 00:16:25,400
and so comforting to the soul,

332
00:16:25,533 --> 00:16:26,866
and so has their bread.

333
00:16:30,000 --> 00:16:33,833
My pork roast is continuing 
to get

334
00:16:33,966 --> 00:16:36,966
just the most succulent 
pork roast ever.

335
00:16:37,100 --> 00:16:39,300
I'm gonna make dough for pizza,

336
00:16:39,433 --> 00:16:42,066
and it is gonna be chewy 
on the inside,

337
00:16:42,200 --> 00:16:43,566
crisp on the outside

338
00:16:43,700 --> 00:16:46,200
because I'm using 
double zero flour for pizza,

339
00:16:46,333 --> 00:16:49,466
which I hadn't used before, 
and it makes such a difference.

340
00:16:49,600 --> 00:16:52,766
So I'm using two teaspoons 
of instant yeast,

341
00:16:52,900 --> 00:16:56,566
and this pizza dough recipe 
is so easy and fast.

342
00:16:56,700 --> 00:17:00,300
You mix it all together 
and then just let it rest.

343
00:17:00,433 --> 00:17:03,333
I'm adding one teaspoon 
of sugar.

344
00:17:03,466 --> 00:17:06,166
That's just gonna help 
the yeast wake up

345
00:17:06,300 --> 00:17:07,800
and react fast.

346
00:17:07,933 --> 00:17:11,800
I'm adding one cup 
of lukewarm water,

347
00:17:11,933 --> 00:17:14,966
two tablespoons of olive oil.

348
00:17:15,100 --> 00:17:18,533
You can do normal olive oil 
or extra virgin olive oil,

349
00:17:18,666 --> 00:17:20,566
whatever you have at home.

350
00:17:20,700 --> 00:17:23,933
1 1/2 teaspoons of salt.

351
00:17:24,066 --> 00:17:25,633
I'm using kosher salt.

352
00:17:25,766 --> 00:17:29,633
Gonna mix it all so that 
when I'm adding my flour

353
00:17:29,766 --> 00:17:33,033
it's gonna mix together 
much more easily.

354
00:17:33,166 --> 00:17:38,633
Then I'm gonna add 3 cups 
of double zero flour,

355
00:17:38,766 --> 00:17:41,800
and I'm gonna just level it 
with a knife,

356
00:17:41,933 --> 00:17:44,366
but don't pack it up.

357
00:17:44,500 --> 00:17:47,233
Double zero flour

358
00:17:47,366 --> 00:17:49,900
is extra fine,

359
00:17:50,033 --> 00:17:53,466
and it just makes-- 
the pizza dough

360
00:17:53,600 --> 00:17:58,866
when you bake it, it makes it 
kind of chewy in the middle

361
00:17:59,000 --> 00:18:01,633
but extra crunchy 
on the outside,

362
00:18:01,766 --> 00:18:04,266
so it makes it 
really irresistible,

363
00:18:04,400 --> 00:18:06,466
that game of textures in there.

364
00:18:06,600 --> 00:18:09,866
And then I'm just gonna mix 
with my hands

365
00:18:10,000 --> 00:18:12,400
and then see how it's coming 
all together.

366
00:18:12,533 --> 00:18:14,433
It feels really nice.

367
00:18:14,566 --> 00:18:16,200
It's gonna be a little sticky.

368
00:18:16,333 --> 00:18:17,466
That's OK.

369
00:18:17,600 --> 00:18:18,500
So now I'm just gonna

370
00:18:18,633 --> 00:18:20,066
knead it for a second.

371
00:18:20,200 --> 00:18:22,066
If it were really sticky,

372
00:18:22,200 --> 00:18:23,866
I would use some flour

373
00:18:24,000 --> 00:18:25,300
to continue kneading it,

374
00:18:25,433 --> 00:18:27,300
but it's not very sticky,

375
00:18:27,433 --> 00:18:29,300
so I just want to make it

376
00:18:29,433 --> 00:18:33,633
all come together 
until it gets a little springy,

377
00:18:33,766 --> 00:18:37,733
and I'm gonna add a little bit 
more olive oil,

378
00:18:37,866 --> 00:18:42,200
and I'm just gonna spread it 
with my hands all over

379
00:18:42,333 --> 00:18:46,133
because you want the dough 
to sit and rest

380
00:18:46,266 --> 00:18:48,766
in a greasy, oily space.

381
00:18:51,166 --> 00:18:52,766
I'm gonna cover it,

382
00:18:52,900 --> 00:18:54,300
and I'm gonna put it there 
in the back,

383
00:18:54,466 --> 00:18:56,733
and it's gonna rest 
for a couple of hours.

384
00:18:56,866 --> 00:18:58,100
[Ticking]

385
00:18:58,233 --> 00:19:03,266
♪

386
00:19:03,400 --> 00:19:07,400
I said it was a 10-pounder. 
It's a 10-pounder.

387
00:19:07,533 --> 00:19:09,466
Oh, it smells so good!

388
00:19:09,600 --> 00:19:11,633
Its final and last flip,

389
00:19:11,766 --> 00:19:15,100
and we want every piece 
of this roast to be,

390
00:19:15,233 --> 00:19:18,633
like, ridiculously irresistible.

391
00:19:18,766 --> 00:19:21,966
I'm there, I'm there. 
I got it, I got it!

392
00:19:22,100 --> 00:19:24,233
Putting the lid one more time,

393
00:19:24,366 --> 00:19:29,300
and it's going in the oven 
for its final cooking,

394
00:19:29,433 --> 00:19:31,166
two more hours.

395
00:19:31,300 --> 00:19:35,500
And it puffed. So delicious.

396
00:19:35,633 --> 00:19:38,166
Splitting it into two.

397
00:19:38,300 --> 00:19:43,066
Kind of wrap it around itself 
and let it rest.

398
00:19:44,300 --> 00:19:45,866
Now we have two.

399
00:19:46,000 --> 00:19:47,700
It's gonna be a half-hour.

400
00:19:47,833 --> 00:19:50,000
Gonna wait for my pork roast,

401
00:19:50,133 --> 00:19:52,666
and then I'm gonna make 
my pizza sauce.

402
00:19:52,800 --> 00:19:57,733
♪

403
00:19:57,866 --> 00:20:00,766
OK. Yum!

404
00:20:00,900 --> 00:20:03,533
And the meat looks so beautiful!

405
00:20:03,666 --> 00:20:06,700
We're going to take the fat

406
00:20:06,833 --> 00:20:09,366
that's risen onto the surface,

407
00:20:09,500 --> 00:20:12,733
and we're gonna cook 
the pizza sauce with it,

408
00:20:12,866 --> 00:20:15,666
and then I'm gonna add some 
of the adobo sauce,

409
00:20:15,800 --> 00:20:17,233
gonna mix it 
with the pizza sauce,

410
00:20:17,366 --> 00:20:21,300
and so the pizza, 
the sauce, and the topping,

411
00:20:21,433 --> 00:20:23,733
are gonna be married altogether.

412
00:20:23,866 --> 00:20:29,766
So see this is the fat 
rendered from the pork

413
00:20:29,900 --> 00:20:32,766
but that has been cooking 
in here for 5 hours,

414
00:20:32,900 --> 00:20:34,866
which is so worth it.

415
00:20:35,000 --> 00:20:39,033
I'm gonna get out 
the pork roast.

416
00:20:39,166 --> 00:20:44,766
It is truly falling apart. Yum!

417
00:20:44,900 --> 00:20:49,366
It is falling into pieces.

418
00:20:49,500 --> 00:20:51,800
As it should.

419
00:20:51,933 --> 00:20:55,366
You can see how it's just-- 
just falling apart.

420
00:20:55,500 --> 00:21:00,600
I'm reserving 1/2 a cup 
of the adobo

421
00:21:00,733 --> 00:21:04,000
because I'm gonna use it 
to make my pizza sauce,

422
00:21:04,133 --> 00:21:08,500
and then... 
I'm gonna put all the meat

423
00:21:08,633 --> 00:21:12,300
that I just shredded 
back in there

424
00:21:12,433 --> 00:21:16,066
so it can continue to soak 
in the adobo sauce.

425
00:21:16,200 --> 00:21:20,033
So worth it! Yum!

426
00:21:20,166 --> 00:21:23,033
Gonna make my pizza sauce here

427
00:21:23,166 --> 00:21:24,533
over medium heat.

428
00:21:24,666 --> 00:21:28,766
The fat from the roast, 
3-4 tablespoons.

429
00:21:28,900 --> 00:21:33,733
I have 1/4 cup 
of finely chopped white onion.

430
00:21:33,866 --> 00:21:38,800
I'm going to add a can 
of 28-ounce crushed tomatoes.

431
00:21:38,933 --> 00:21:41,733
You could use fresh tomatoes 
and crush them or puree them,

432
00:21:41,866 --> 00:21:44,000
but I'm using a large can.

433
00:21:44,133 --> 00:21:46,800
I prefer crushed because 
then you've got the chunks.

434
00:21:46,933 --> 00:21:51,066
Then I'm gonna add my orange 
and piloncillo adobo sauce

435
00:21:51,200 --> 00:21:53,066
right in here.

436
00:21:53,200 --> 00:21:55,333
A little bit of salt.

437
00:21:55,466 --> 00:21:58,733
Pepper, 
teaspoon of dried oregano.

438
00:21:58,866 --> 00:22:00,133
I'm gonna crush it.

439
00:22:00,266 --> 00:22:04,300
It's just gonna cook and season 
for 4-5 minutes,

440
00:22:04,433 --> 00:22:07,100
and then the pizza sauce 
is ready,

441
00:22:07,233 --> 00:22:10,066
and then I'm gonna get 
all my ingredients

442
00:22:10,200 --> 00:22:11,166
to top the pizza.

443
00:22:11,300 --> 00:22:12,266
I have the pork,

444
00:22:12,400 --> 00:22:13,366
I have the pizza sauce.

445
00:22:13,500 --> 00:22:14,566
I need to get some cheese,

446
00:22:14,733 --> 00:22:16,333
I need some pickled jalapeños,

447
00:22:16,466 --> 00:22:18,233
and I need to shape my dough.

448
00:22:20,366 --> 00:22:22,366
I'm gonna make two pizzas 
because I'm gonna have

449
00:22:22,500 --> 00:22:25,900
my boys join me, 
which is making me so happy!

450
00:22:26,033 --> 00:22:27,400
So touch.

451
00:22:27,533 --> 00:22:28,933
Ooh. That actually 
is so soft.

452
00:22:29,066 --> 00:22:30,200
I know!

453
00:22:30,333 --> 00:22:32,433
So I figured out 
the best method

454
00:22:32,566 --> 00:22:34,666
is to have, like, 
a lot of flour

455
00:22:34,800 --> 00:22:36,066
on the surface, 
and then it's

456
00:22:36,200 --> 00:22:38,500
really fun because 
you start from the center,

457
00:22:38,633 --> 00:22:41,166
and you start, like, 
massaging the dough.

458
00:22:41,300 --> 00:22:42,566
Do you want to 
help me press?

459
00:22:42,700 --> 00:22:44,266
Yeah, sure 
Go for it..

460
00:22:44,400 --> 00:22:45,800
Like, you stretch 
this out,

461
00:22:45,933 --> 00:22:47,433
and it stretches, 
like, back in.

462
00:22:47,566 --> 00:22:49,633
I'm very happy with how 
this turned out.

463
00:22:49,766 --> 00:22:52,200
Juju, this is, like, 
really good.

464
00:22:52,333 --> 00:22:54,266
We can bake this one 
in the oven.

465
00:22:54,400 --> 00:22:56,533
♪

466
00:22:56,666 --> 00:22:59,333
[Ticking]

467
00:22:59,466 --> 00:23:02,766
Oh, that's beautiful! 
Perfect!

468
00:23:02,900 --> 00:23:05,200
To make the pizza, 
we have the pizza dough,

469
00:23:05,333 --> 00:23:07,500
we have the pizza sauce 
with the adobo sauce,

470
00:23:07,633 --> 00:23:09,233
we have the piloncillo 
pork roast.

471
00:23:11,733 --> 00:23:13,033
...cheese that 
I shredded.

472
00:23:14,500 --> 00:23:16,033
...cheese. I have 
some here,

473
00:23:16,166 --> 00:23:17,766
but I have 
some more here.

474
00:23:17,900 --> 00:23:19,266
I have pickled 
jalapeños,

475
00:23:19,400 --> 00:23:20,533
I have red onion.

476
00:23:24,033 --> 00:23:25,133
Sauce.

477
00:23:25,266 --> 00:23:26,266
Sami: The sauce 
is so good.

478
00:23:26,400 --> 00:23:27,633
This looks 
so good.

479
00:23:27,766 --> 00:23:29,100
What do you think? 
Enough cheese?

480
00:23:29,233 --> 00:23:30,566
Alan: Mm-hmm. 
I think that looks good.

481
00:23:30,700 --> 00:23:32,766
Ready? 
Yeah? Yeah.

482
00:23:32,900 --> 00:23:33,900
Mm.

483
00:23:34,033 --> 00:23:35,633
Juju: Oh. That 
looks so good.

484
00:23:35,766 --> 00:23:37,500
Before you continue 
adding the pork,

485
00:23:37,633 --> 00:23:39,500
do you want to try 
a piece?

486
00:23:39,633 --> 00:23:40,700
Juju: I want to 
try a piece.

487
00:23:40,833 --> 00:23:41,966
Yeah. I want to try. 
Ooh.

488
00:23:42,100 --> 00:23:43,533
You want to put 
some right here?

489
00:23:43,666 --> 00:23:45,500
Oh, no, no. 
Ahh!

490
00:23:45,633 --> 00:23:48,666
Alan! 
Alan!

491
00:23:48,800 --> 00:23:50,533
Oh. That's so good. 
Mm!

492
00:23:50,666 --> 00:23:52,033
So soft.

493
00:23:52,166 --> 00:23:53,833
Pati: They both look yum. 
Let's put them in the oven.

494
00:23:53,966 --> 00:23:55,066
Sami: Let's do it.

495
00:23:55,200 --> 00:23:58,533
♪

496
00:23:58,666 --> 00:24:00,133
[Ticking]

497
00:24:00,266 --> 00:24:03,633
♪

498
00:24:03,766 --> 00:24:06,566
Pati: Oh! 
That looked beautiful!

499
00:24:06,700 --> 00:24:07,866
Ready? 
Sami: Yeah.

500
00:24:08,000 --> 00:24:09,466
[Alan speaks Spanish]

501
00:24:09,600 --> 00:24:10,600
Mm.

502
00:24:10,733 --> 00:24:12,166
Ohh!

503
00:24:12,300 --> 00:24:14,233
Mm! 
Mm!

504
00:24:14,366 --> 00:24:15,433
Oh, man.

505
00:24:15,566 --> 00:24:19,000
It's so good. 
Oh, my God.

506
00:24:19,133 --> 00:24:20,600
Yeah. That dough is 
so good.

507
00:24:20,733 --> 00:24:22,933
Yeah. 
Mm!

508
00:24:23,066 --> 00:24:24,600
So soft.

509
00:24:24,733 --> 00:24:26,000
Mm-hmm-hmm. 
It's so good.

510
00:24:28,933 --> 00:24:30,433
Yeah. It is 
pretty spicy.

511
00:24:30,566 --> 00:24:32,633
But it has, like,

512
00:24:32,766 --> 00:24:34,333
the heat in the sauce

513
00:24:34,466 --> 00:24:37,666
and the heat 
in the...adobo pork

514
00:24:37,800 --> 00:24:39,666
and then the heat 
in the jalapeños

515
00:24:39,800 --> 00:24:41,333
and then the heat 
in the piquin.

516
00:24:41,466 --> 00:24:42,733
I love the tomato sauce.

517
00:24:42,866 --> 00:24:44,600
Oh! The tomato sauce. 
So good.

518
00:24:44,733 --> 00:24:47,500
From the adobo, 
a little sweet

519
00:24:47,633 --> 00:24:48,966
from the piloncillo.

520
00:24:49,100 --> 00:24:51,133
It's like it wants 
to be,

521
00:24:51,266 --> 00:24:52,500
like, a combination

522
00:24:52,633 --> 00:24:53,766
of Mexican

523
00:24:53,900 --> 00:24:55,666
and barbecue

524
00:24:55,800 --> 00:24:57,766
and Italian.

525
00:24:57,900 --> 00:24:59,933
Like, I was crazy surprised

526
00:25:00,066 --> 00:25:01,366
of finding a pizza

527
00:25:01,533 --> 00:25:02,633
in the middle of Bustamante.

528
00:25:02,766 --> 00:25:03,800
For next time, you guys

529
00:25:03,933 --> 00:25:04,900
have to come 
with me, guys.

530
00:25:05,033 --> 00:25:06,200
Were the empanadas 
this good?

531
00:25:06,333 --> 00:25:08,200
The empanadas were 
pretty phenomenal,

532
00:25:08,333 --> 00:25:10,266
but the pizza was beyond.

533
00:25:10,400 --> 00:25:12,500
Mm! Mm! Mm!

534
00:25:12,633 --> 00:25:15,266
♪

535
00:25:15,400 --> 00:25:18,166
Pati: For recipes and 
information from this episode

536
00:25:18,300 --> 00:25:22,733
and more, visit PatiJinich.com 
and connect!

537
00:25:22,866 --> 00:25:26,100
Find me on Facebook, TikTok, 
Twitter, Instagram,

538
00:25:26,233 --> 00:25:28,900
and Pinterest @PatiJinich.

539
00:25:29,033 --> 00:25:31,600
Announcer: "Pati's Mexican 
Table" is brought to you by...

540
00:25:31,733 --> 00:25:38,066
♪

541
00:25:38,200 --> 00:25:41,633
Announcer: La Costeña-- 
¡por sabor!

542
00:25:41,766 --> 00:25:43,333
Announcer: 
Traditional recipes,

543
00:25:43,466 --> 00:25:45,533
authentic flavors 
and ingredients,

544
00:25:45,666 --> 00:25:48,400
a taste of México in 90 seconds.

545
00:25:48,533 --> 00:25:50,800
Somos--food from the heart 
of México.

546
00:25:50,933 --> 00:25:53,900
♪

547
00:25:54,033 --> 00:25:55,766
Men: ♪ Avocados from Mexico

548
00:25:56,266 --> 00:25:58,166
A tradition 
 of authentic Latin flavors

549
00:25:58,233 --> 00:25:59,366
and family recipes.

550
00:25:59,433 --> 00:26:00,766
Tropical Cheese.

551
00:26:00,833 --> 00:26:01,833
Announcer: 
Stand Together,

552
00:26:01,966 --> 00:26:03,200
helping every person rise.

553
00:26:03,333 --> 00:26:05,766
More information 
at StandTogether.org.

554
00:26:05,900 --> 00:26:08,533
Announcer: Here, 
the typical arroz con pollo...

555
00:26:08,666 --> 00:26:09,766
or not!

556
00:26:09,900 --> 00:26:11,766
Unfollow la Receta. 
Mahatma rice.

557
00:26:11,900 --> 00:26:13,400
Announcer: 
King Arthur Baking Company.

558
00:26:13,533 --> 00:26:15,033
Find out more about 
our Masa Harina

559
00:26:15,166 --> 00:26:16,933
at KingArthurBaking.com.

560
00:26:17,066 --> 00:26:21,900
[Nationwide theme playing 
on guitar]

561
00:26:22,033 --> 00:26:23,566
Announcer: Cozilumbre-- 
cookware, bakeware,

562
00:26:23,700 --> 00:26:26,900
and kitchenware for cooking up 
tradiciones in your cocinas.

563
00:26:27,033 --> 00:26:29,533
♪

564
00:26:29,666 --> 00:26:32,000
Announcer: 
Gobierno de Monterrey.

565
00:26:32,133 --> 00:26:33,566
Announcer: Proud to 
support "Pati's Mexican Table"

566
00:26:33,700 --> 00:26:35,533
on Public Television.

567
00:26:38,900 --> 00:26:41,766
♪

568
00:26:43,033 --> 00:26:45,833
♪