WEBVTT
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♪
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Pati, voice-over:
One bite of piloncillo,
00:05.266 --> 00:08.033 align:start position:25% line:79.33% size:50%
and I'm carried away
to my childhood in Mexico.
00:08.166 --> 00:10.633 align:start position:42.5% line:74% size:45%
Pati: This is like
the piloncillo
I had tried before,
00:10.766 --> 00:12.633 align:start position:62.5% line:79.33% size:27.5%
like, times
a million!
00:12.766 --> 00:15.933 align:start position:10% line:79.33% size:77.5%
Pati, voice-over: Piloncillo is
made with only one ingredient--
00:16.066 --> 00:18.133 align:start position:20% line:84.67% size:57.5%
the juice of sugarcane.
00:18.266 --> 00:19.533 align:start position:52.5% line:79.33% size:35%
It's wonderful
in a hot day.
00:19.666 --> 00:20.866 align:start position:10% line:84.67% size:47.5%
Mm. It's delicious.
00:21.000 --> 00:22.433 align:start position:12.5% line:79.33% size:72.5%
Pati, voice-over: I have used
it in my kitchen
00:22.566 --> 00:24.166 align:start position:27.5% line:84.67% size:45%
for so many years,
00:24.300 --> 00:26.933 align:start position:27.5% line:79.33% size:45%
and I'm so excited
to finally taste it
00:27.066 --> 00:28.866 align:start position:20% line:84.67% size:60%
directly from the source
00:29.000 --> 00:31.000 align:start position:12.5% line:84.67% size:75%
as the Garza family in Allende
00:31.133 --> 00:34.233 align:start position:17.5% line:79.33% size:65%
fires up their century-old
sugar mill.
00:34.366 --> 00:35.700 align:start position:10% line:79.33% size:42.5%
Pati: It's smoky,
it's barnyardy.
00:35.833 --> 00:38.566 align:start position:10% line:79.33% size:40%
It's, like, yum!
00:38.700 --> 00:41.100 align:start position:15% line:79.33% size:67.5%
Pati, voice-over: Then just
a few hours north
00:41.233 --> 00:43.500 align:start position:10% line:84.67% size:80%
in the magic town of Bustamante,
00:43.633 --> 00:46.533 align:start position:42.5% line:79.33% size:15%
I meet
the Casso de Luna sisters,
00:46.666 --> 00:49.533 align:start position:25% line:79.33% size:47.5%
who have been using
the sweet, raw flavor
00:49.666 --> 00:52.766 align:start position:35% line:79.33% size:32.5%
of piloncillo
in their pan dulce recipes
00:52.900 --> 00:54.766 align:start position:20% line:84.67% size:57.5%
for more than 50 years.
00:54.900 --> 00:57.666 align:start position:35% line:79.33% size:55%
Pati: Wow! The secrets
that you find.
00:59.533 --> 01:01.200 align:start position:30% line:79.33% size:42.5%
Pati, voice-over:
Plus, they surprise me
01:01.333 --> 01:04.400 align:start position:22.5% line:79.33% size:52.5%
with a puffy, cheesy,
crunchy delight
01:04.533 --> 01:06.100 align:start position:17.5% line:84.67% size:65%
dripping with tomato sauce
01:06.233 --> 01:09.466 align:start position:15% line:79.33% size:65%
that makes me want to make
my own Nuevo León-inspired pie.
01:09.600 --> 01:10.966 align:start position:35% line:84.67% size:27.5%
All: Salud!
01:11.100 --> 01:13.500 align:start position:10% line:84.67% size:77.5%
Pati: Oh, that looks beautiful!
01:13.633 --> 01:15.266 align:start position:10% line:79.33% size:80%
Pati, voice-over: In my kitchen,
I'm making
01:15.400 --> 01:18.200 align:start position:30% line:79.33% size:37.5%
an irresistible
orange and piloncillo
01:18.333 --> 01:22.333 align:start position:17.5% line:79.33% size:67.5%
adobo pork roast pizza that
your family's going to love.
01:22.466 --> 01:24.100 align:start position:20% line:79.33% size:15%
Ready?
Yeah.
01:24.233 --> 01:25.200 align:start position:20% line:84.67% size:7.5%
Mm.
01:25.333 --> 01:27.200 align:start position:47.5% line:84.67% size:42.5%
Oh! It's so good.
01:27.333 --> 01:33.500 align:start position:47.5% line:84.67% size:2.5%
♪
01:33.633 --> 01:34.766 align:start position:10% line:84.67% size:32.5%
Doesn't stop.
01:34.900 --> 01:36.833 align:start position:10% line:84.67% size:32.5%
Mm! Mm mm mm!
01:36.966 --> 01:38.533 align:start position:50% line:84.67% size:22.5%
Ha ha ha!
01:38.666 --> 01:41.200 align:start position:47.5% line:84.67% size:2.5%
♪
01:41.333 --> 01:42.700 align:start position:20% line:84.67% size:7.5%
Mm!
01:42.833 --> 01:44.600 align:start position:10% line:79.33% size:37.5%
Man: I am going
to give you a secret.
01:44.733 --> 01:46.700 align:start position:37.5% line:84.67% size:50%
Yes. I love secrets.
01:46.833 --> 01:49.233 align:start position:27.5% line:84.67% size:42.5%
Pati: Mm. Mm. Mm.
01:49.366 --> 01:51.300 align:start position:47.5% line:84.67% size:2.5%
♪
01:51.433 --> 01:53.933 align:start position:30% line:79.33% size:42.5%
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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♪
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Announcer: La Costeña--
¡por sabor!
02:11.733 --> 02:12.900 align:start position:37.5% line:79.33% size:25%
Announcer:
Traditional recipes,
02:13.033 --> 02:15.333 align:start position:27.5% line:79.33% size:42.5%
authentic flavors
and ingredients,
02:15.466 --> 02:18.266 align:start position:10% line:10% size:80%
a taste of México in 90 seconds.
02:18.400 --> 02:20.600 align:start position:17.5% line:79.33% size:65%
Somos--food from the heart
of México.
02:20.733 --> 02:23.733 align:start position:47.5% line:84.67% size:2.5%
♪
02:23.866 --> 02:25.600 align:start position:15% line:84.67% size:70%
Men: ♪ Avocados from Mexico
02:26.100 --> 02:28.366 align:start position:30% line:79.33% size:37.5%
Over 40 years,
bringing authentic
02:28.433 --> 02:29.333 align:start position:20% line:79.33% size:57.5%
Latin American flavors
to your table.
02:29.400 --> 02:30.600 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
02:30.666 --> 02:31.666 align:start position:35% line:10% size:25%
Announcer:
Stand Together,
02:31.800 --> 02:33.133 align:start position:17.5% line:10% size:65%
helping every person rise.
02:33.266 --> 02:35.533 align:start position:27.5% line:10% size:40%
More information
at StandTogether.org.
02:35.666 --> 02:38.300 align:start position:30% line:79.33% size:40%
Announcer: Here,
the typical arroz con pollo...
02:38.433 --> 02:39.466 align:start position:40% line:84.67% size:17.5%
or not!
02:39.600 --> 02:41.566 align:start position:27.5% line:79.33% size:47.5%
Unfollow la Receta.
Mahatma rice.
02:41.700 --> 02:43.033 align:start position:35% line:79.33% size:25%
Announcer:
King Arthur Baking Company.
02:43.166 --> 02:45.000 align:start position:27.5% line:10% size:47.5%
Find out more about
our Masa Harina
02:45.133 --> 02:46.733 align:start position:20% line:10% size:60%
at KingArthurBaking.com.
02:46.900 --> 02:51.700 align:start position:17.5% line:10% size:62.5%
[Nationwide theme playing
on guitar]
02:51.833 --> 02:53.433 align:start position:20% line:10% size:57.5%
Announcer: Cozilumbre--
cookware, bakeware,
02:53.566 --> 02:56.733 align:start position:12.5% line:10% size:75%
and kitchenware for cooking up
tradiciones in your cocinas.
02:56.866 --> 02:59.366 align:start position:47.5% line:10% size:2.5%
♪
02:59.500 --> 03:01.300 align:start position:37.5% line:79.33% size:25%
Announcer:
Gobierno de Monterrey.
03:03.333 --> 03:04.800 align:start position:27.5% line:10% size:45%
Pati: Tucked under
Cerro de la Bandera,
03:04.933 --> 03:06.233 align:start position:15% line:10% size:70%
or the Mountain of the Flag,
03:06.366 --> 03:08.266 align:start position:12.5% line:10% size:75%
on the edge of the River Ramos
03:08.400 --> 03:11.000 align:start position:10% line:84.67% size:77.5%
is the Garza family's vineyard.
03:11.133 --> 03:14.000 align:start position:10% line:79.33% size:77.5%
The land in the city of Allende
has been in the family
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for nearly a century.
03:16.500 --> 03:18.366 align:start position:12.5% line:84.67% size:72.5%
As much as I like their wine,
03:18.500 --> 03:20.900 align:start position:22.5% line:79.33% size:55%
I'm here for something
much sweeter,
03:21.033 --> 03:23.666 align:start position:12.5% line:84.67% size:75%
an event they hold once a year
03:23.800 --> 03:27.733 align:start position:12.5% line:79.33% size:75%
when brothers Edwin and Alexis
fire up their antique mill,
03:27.866 --> 03:31.066 align:start position:25% line:79.33% size:50%
dating back to 1903,
to make piloncillo
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with their family and friends.
03:33.366 --> 03:35.066 align:start position:10% line:79.33% size:57.5%
Pati: I use piloncillo,
I love piloncillo,
03:35.200 --> 03:36.600 align:start position:10% line:10% size:47.5%
but I've never seen
how it's made.
03:39.333 --> 03:40.633 align:start position:67.5% line:10% size:7.5%
OK.
03:40.766 --> 03:42.033 align:start position:17.5% line:79.33% size:65%
Pati, voice-over: All over
Mexico and Latin America,
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you'll see piloncillo
in the shape
03:44.500 --> 03:47.733 align:start position:17.5% line:79.33% size:62.5%
of small, truncated cones
similar to these.
03:47.866 --> 03:49.333 align:start position:37.5% line:79.33% size:27.5%
So the name
of the base is pilon,
03:49.466 --> 03:51.666 align:start position:42.5% line:79.33% size:45%
so that's why it's
called piloncillo.
03:51.800 --> 03:53.300 align:start position:15% line:79.33% size:67.5%
Pati, voice-over: It's used
in so many ways
03:53.433 --> 03:55.500 align:start position:10% line:84.67% size:77.5%
like in pan dulce and desserts,
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but in some cases,
you can eat it by itself.
03:58.400 --> 03:59.666 align:start position:37.5% line:10% size:25%
Pati: Ooh.
And the consistency.
04:01.533 --> 04:03.400 align:start position:45% line:10% size:7.5%
Mm!
04:03.533 --> 04:06.133 align:start position:35% line:74% size:27.5%
Oh, my God!
Ha ha ha!
04:06.266 --> 04:08.633 align:start position:15% line:79.33% size:67.5%
This is like the piloncillo
I had tried before,
04:08.766 --> 04:11.333 align:start position:22.5% line:84.67% size:55%
like, times a million!
04:11.466 --> 04:14.800 align:start position:22.5% line:79.33% size:55%
It's tart, it's sweet,
it's grainy,
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it's a little sour,
04:16.433 --> 04:19.166 align:start position:25% line:79.33% size:47.5%
it's, like, rustic,
it's smoky, it's barnyardy.
04:19.300 --> 04:21.733 align:start position:30% line:84.67% size:40%
It's, like, yum!
04:21.866 --> 04:24.533 align:start position:12.5% line:79.33% size:72.5%
Pati, voice-over: The process
is simple but not easy.
04:24.666 --> 04:27.433 align:start position:20% line:79.33% size:60%
First, it requires a lot
of sugarcane.
04:27.566 --> 04:29.366 align:start position:10% line:74% size:47.5%
Pati: This is a lot
of pressure.
OK.
04:41.133 --> 04:42.666 align:start position:10% line:79.33% size:32.5%
Mm! It's like
a sugary water,
04:42.800 --> 04:44.666 align:start position:10% line:84.67% size:50%
but it's a little...
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It's wonderful
in a hot day.
04:47.166 --> 04:48.766 align:start position:10% line:84.67% size:37.5%
It's delicious.
04:48.900 --> 04:50.500 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
Next, the cane is grinded
04:50.633 --> 04:52.033 align:start position:22.5% line:84.67% size:55%
to a pulp in the mill,
04:52.166 --> 04:54.033 align:start position:15% line:84.67% size:70%
and the sweet, earthy juices
04:54.166 --> 04:55.900 align:start position:15% line:10% size:70%
are separated and collected.
04:58.266 --> 05:00.633 align:start position:17.5% line:10% size:65%
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
05:12.966 --> 05:14.366 align:start position:15% line:84.67% size:67.5%
and invite a lot of people.
05:14.500 --> 05:16.966 align:start position:20% line:79.33% size:60%
The miel must be stirred
hard and fast
05:17.100 --> 05:19.833 align:start position:25% line:10% size:50%
for about 20 minutes
to get the proper consistency.
05:21.766 --> 05:22.866 align:start position:67.5% line:10% size:10%
Yes.
05:36.233 --> 05:37.566 align:start position:10% line:10% size:7.5%
OK.
Ha ha ha!
05:39.066 --> 05:41.066 align:start position:10% line:79.33% size:50%
When it gets colder,
it gets a lot heavier.
05:41.200 --> 05:45.100 align:start position:30% line:79.33% size:60%
Ah! So as it cools down,
it's harder to stir.
05:45.233 --> 05:46.466 align:start position:50% line:79.33% size:22.5%
So that's
a little secret.
05:46.600 --> 05:47.833 align:start position:10% line:10% size:7.5%
OK!
05:50.066 --> 05:52.366 align:start position:15% line:79.33% size:67.5%
Pati, voice-over: It's hard
to imagine that a plant,
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some heat, and strong friends
05:54.766 --> 05:58.366 align:start position:27.5% line:79.33% size:40%
are all you need
for this magical rustic treat
05:58.500 --> 06:01.266 align:start position:10% line:84.67% size:77.5%
as natural as Mexican sunshine.
06:01.400 --> 06:02.900 align:start position:45% line:84.67% size:7.5%
Mm!
06:03.033 --> 06:09.733 align:start position:30% line:79.33% size:35%
This is...such
a huge amount of indulging.
06:09.866 --> 06:12.200 align:start position:22.5% line:84.67% size:52.5%
It's insane. So good!
06:14.866 --> 06:19.500 align:start position:47.5% line:84.67% size:2.5%
♪
06:19.633 --> 06:22.400 align:start position:17.5% line:79.33% size:65%
Ever since I can remember,
I've been charmed
06:22.533 --> 06:25.100 align:start position:22.5% line:79.33% size:55%
by the beautiful taste
of piloncillo.
06:25.233 --> 06:28.433 align:start position:22.5% line:79.33% size:57.5%
This one I got straight
from a mill in Nuevo León,
06:28.566 --> 06:31.100 align:start position:37.5% line:79.33% size:25%
and today,
I'm gonna use it to make
06:31.233 --> 06:34.900 align:start position:20% line:79.33% size:60%
an orange and piloncillo
adobo pork roast.
06:35.033 --> 06:38.066 align:start position:27.5% line:79.33% size:47.5%
So I'm just putting
this piloncillo
06:38.200 --> 06:40.733 align:start position:15% line:84.67% size:67.5%
that smells like...heaven--
06:40.866 --> 06:43.000 align:start position:17.5% line:84.67% size:62.5%
I'm putting it right here
06:43.133 --> 06:45.633 align:start position:27.5% line:84.67% size:47.5%
so that it can melt
06:45.766 --> 06:47.700 align:start position:12.5% line:84.67% size:72.5%
into this hot, boiling water,
06:47.833 --> 06:49.300 align:start position:20% line:84.67% size:60%
and it turns into syrup,
06:49.433 --> 06:52.266 align:start position:27.5% line:79.33% size:45%
and in this adobo,
I'm gonna combine
06:52.400 --> 06:54.100 align:start position:22.5% line:84.67% size:52.5%
the melted piloncillo
06:54.233 --> 06:55.566 align:start position:22.5% line:10% size:52.5%
with guajillo chilies
06:55.700 --> 06:57.533 align:start position:22.5% line:79.33% size:55%
and some of the spices
of the region
06:57.666 --> 06:58.733 align:start position:15% line:84.67% size:67.5%
and of course orange juice.
06:58.866 --> 07:00.666 align:start position:25% line:84.67% size:50%
I'm using guajillos,
07:00.800 --> 07:02.400 align:start position:10% line:84.67% size:77.5%
which of course by now you know
07:02.533 --> 07:05.000 align:start position:25% line:79.33% size:50%
and of course I know
you have in your pantry.
07:05.133 --> 07:08.800 align:start position:30% line:79.33% size:40%
You just need to
remove the stem,
07:08.933 --> 07:10.133 align:start position:27.5% line:79.33% size:42.5%
remove the seeds.
07:10.266 --> 07:14.066 align:start position:20% line:79.33% size:60%
You just break them open
just like this,
07:14.200 --> 07:16.200 align:start position:12.5% line:84.67% size:75%
and my guajillos are toasting.
07:16.333 --> 07:18.866 align:start position:10% line:10% size:77.5%
You want to toast the guajillos
07:19.000 --> 07:21.666 align:start position:10% line:10% size:77.5%
until they toast and transform.
07:21.800 --> 07:23.133 align:start position:15% line:84.67% size:70%
You can see they're smoking,
07:23.266 --> 07:26.066 align:start position:12.5% line:79.33% size:75%
they're letting out the fumes,
which is great.
07:26.200 --> 07:29.933 align:start position:15% line:79.33% size:70%
It's gonna make your kitchen
really come alive,
07:30.066 --> 07:33.466 align:start position:27.5% line:79.33% size:47.5%
and we're gonna let
these chilies cook in the water,
07:33.600 --> 07:34.833 align:start position:25% line:84.67% size:50%
rehydrate and simmer
07:34.966 --> 07:37.000 align:start position:22.5% line:84.67% size:55%
for about 8-10 minutes
07:37.133 --> 07:40.200 align:start position:35% line:79.33% size:25%
just until
they completely soften,
07:40.333 --> 07:44.300 align:start position:20% line:79.33% size:57.5%
and once the piloncillo
fully dilutes into the water,
07:44.433 --> 07:45.633 align:start position:27.5% line:84.67% size:45%
I can turn it off,
07:45.766 --> 07:48.066 align:start position:17.5% line:79.33% size:65%
and I wish you could smell
the sweet tang
07:48.200 --> 07:49.900 align:start position:17.5% line:84.67% size:65%
from the piloncillo syrup.
07:50.033 --> 07:51.833 align:start position:22.5% line:84.67% size:55%
You can see the color.
07:51.966 --> 07:55.233 align:start position:12.5% line:84.67% size:75%
OK. We're gonna set this aside
07:55.366 --> 07:56.700 align:start position:22.5% line:84.67% size:52.5%
so it cools a little,
07:56.833 --> 07:59.433 align:start position:10% line:84.67% size:80%
and I'm gonna get my pork ready.
07:59.566 --> 08:01.266 align:start position:17.5% line:84.67% size:62.5%
Here I have a 10-pounder.
08:01.400 --> 08:04.366 align:start position:25% line:79.33% size:47.5%
It's what is called
a pork picnic shoulder,
08:04.500 --> 08:06.800 align:start position:17.5% line:84.67% size:62.5%
which means that it comes
08:06.933 --> 08:10.333 align:start position:10% line:84.67% size:80%
with the bone and with the skin,
08:10.466 --> 08:12.966 align:start position:22.5% line:79.33% size:50%
and every part of it
is gonna be so delicious.
08:13.100 --> 08:15.033 align:start position:10% line:10% size:27.5%
So the skin
and the fat
08:15.166 --> 08:16.633 align:start position:10% line:10% size:27.5%
that's over
the meat,
08:16.766 --> 08:18.566 align:start position:27.5% line:79.33% size:45%
it's actually like
your pork belly
08:18.700 --> 08:20.433 align:start position:22.5% line:84.67% size:52.5%
or like a thick bacon
08:20.600 --> 08:22.133 align:start position:10% line:10% size:35%
or what we use
in Mexico
08:22.266 --> 08:23.766 align:start position:10% line:10% size:17.5%
to make
chicharrón.
08:23.900 --> 08:28.033 align:start position:12.5% line:10% size:75%
To get it ready for the adobo,
I'm gonna score it,
08:28.166 --> 08:29.333 align:start position:27.5% line:10% size:42.5%
and I want to cut
08:29.466 --> 08:32.266 align:start position:12.5% line:10% size:72.5%
through the skin and the fat,
08:32.400 --> 08:34.600 align:start position:27.5% line:10% size:47.5%
but I don't want to
score the meat
08:34.733 --> 08:36.466 align:start position:15% line:84.67% size:70%
because if not, it will dry.
08:37.900 --> 08:40.866 align:start position:27.5% line:84.67% size:47.5%
I cut into the fat.
08:41.000 --> 08:44.100 align:start position:20% line:79.33% size:57.5%
OK. Now I made my lines
vertically,
08:44.233 --> 08:47.800 align:start position:37.5% line:79.33% size:27.5%
and now I'm
gonna go horizontally.
08:47.933 --> 08:50.400 align:start position:22.5% line:79.33% size:52.5%
So I finished scoring
the skin and the fat
08:50.533 --> 08:52.900 align:start position:15% line:84.67% size:67.5%
of my pork picnic shoulder,
08:53.033 --> 08:55.500 align:start position:12.5% line:84.67% size:75%
and I'm gonna tuck it in here,
08:55.633 --> 08:58.933 align:start position:10% line:84.67% size:77.5%
and I preheated my oven at 450.
08:59.066 --> 09:01.200 align:start position:17.5% line:84.67% size:62.5%
OK. Let's make the adobo.
09:01.333 --> 09:05.733 align:start position:47.5% line:84.67% size:2.5%
♪
09:05.866 --> 09:08.666 align:start position:20% line:79.33% size:60%
I am using of course all
of the guajillo chilies
09:08.800 --> 09:11.700 align:start position:20% line:84.67% size:57.5%
that I just rehydrated.
09:11.833 --> 09:14.233 align:start position:27.5% line:79.33% size:47.5%
Then I'm gonna pour
about a couple cups
09:14.366 --> 09:16.366 align:start position:12.5% line:84.67% size:75%
of the cooking liquid in here.
09:18.766 --> 09:23.800 align:start position:27.5% line:79.33% size:47.5%
Then I'm gonna pour
my piloncillo syrup in here,
09:23.933 --> 09:25.500 align:start position:15% line:84.67% size:67.5%
which is a thing of beauty.
09:25.633 --> 09:28.333 align:start position:20% line:84.67% size:57.5%
Just look at the color.
09:28.466 --> 09:30.633 align:start position:20% line:84.67% size:60%
I'm adding orange juice.
09:30.766 --> 09:34.600 align:start position:47.5% line:84.67% size:2.5%
♪
09:34.733 --> 09:39.233 align:start position:10% line:79.33% size:77.5%
And I'm adding coarsely chopped
white onion,
09:39.366 --> 09:41.566 align:start position:27.5% line:84.67% size:45%
4 cloves of garlic
09:41.700 --> 09:43.700 align:start position:30% line:84.67% size:37.5%
peeled and raw,
09:43.833 --> 09:47.166 align:start position:20% line:84.67% size:60%
about 8-10 whole cloves,
09:47.300 --> 09:49.466 align:start position:17.5% line:84.67% size:62.5%
but I'm removing the stem
09:49.600 --> 09:52.833 align:start position:15% line:79.33% size:70%
because the stem is too hard
and too bitter,
09:52.966 --> 09:55.700 align:start position:17.5% line:84.67% size:62.5%
but you can just crumble.
09:55.833 --> 09:58.966 align:start position:27.5% line:79.33% size:47.5%
And then I'm adding
about 1/2 a teaspoon
09:59.100 --> 10:01.433 align:start position:20% line:84.67% size:60%
of allspice peppercorns,
10:01.566 --> 10:04.566 align:start position:20% line:79.33% size:57.5%
which in Mexico they go
by pimienta gorda.
10:04.700 --> 10:06.600 align:start position:12.5% line:84.67% size:72.5%
So cute and round and chubby.
10:06.733 --> 10:09.833 align:start position:30% line:79.33% size:35%
1/2 a teaspoon
of black peppercorns.
10:11.500 --> 10:13.833 align:start position:12.5% line:84.67% size:75%
A teaspoon of coriander seeds.
10:15.433 --> 10:19.166 align:start position:15% line:84.67% size:70%
A teaspoon of dried oregano.
10:21.966 --> 10:25.166 align:start position:30% line:79.33% size:37.5%
Looks so pretty
from where I'm looking at it,
10:25.300 --> 10:30.166 align:start position:27.5% line:79.33% size:47.5%
and then a teaspoon
of cumin seeds
10:30.300 --> 10:34.300 align:start position:17.5% line:79.33% size:62.5%
and a tablespoon of salt,
which is 3 teaspoons.
10:34.433 --> 10:37.066 align:start position:30% line:79.33% size:37.5%
It's gonna work
so well together,
10:37.200 --> 10:40.466 align:start position:22.5% line:79.33% size:57.5%
and now I'm gonna puree
until completely smooth.
10:47.033 --> 10:49.100 align:start position:27.5% line:84.67% size:42.5%
Oh, yum. Oh, yum!
10:49.233 --> 10:50.633 align:start position:27.5% line:84.67% size:42.5%
It is so intense.
10:50.766 --> 10:55.266 align:start position:10% line:79.33% size:77.5%
OK. So I'm gonna pour the sauce
all over the meat...
10:55.400 --> 10:56.533 align:start position:37.5% line:84.67% size:25%
[Sizzling]
10:56.666 --> 10:58.333 align:start position:27.5% line:84.67% size:42.5%
and I'm gonna add
10:58.466 --> 11:00.333 align:start position:22.5% line:10% size:52.5%
the two bay leaves...
11:02.000 --> 11:04.266 align:start position:22.5% line:79.33% size:55%
and I'm gonna put this
in my oven,
11:04.400 --> 11:05.700 align:start position:30% line:84.67% size:40%
which is at 450,
11:05.833 --> 11:10.266 align:start position:20% line:79.33% size:55%
and I'm gonna roast it
for one hour uncovered.
11:10.400 --> 11:11.566 align:start position:30% line:84.67% size:37.5%
[Timer ticking]
11:11.700 --> 11:15.333 align:start position:47.5% line:84.67% size:2.5%
♪
11:15.466 --> 11:17.000 align:start position:25% line:10% size:50%
OK. This is gonna be
11:17.133 --> 11:18.566 align:start position:25% line:10% size:50%
the first flip of my
11:18.700 --> 11:19.833 align:start position:22.5% line:10% size:52.5%
orange and piloncillo
11:19.966 --> 11:21.100 align:start position:27.5% line:10% size:42.5%
adobo pork roast,
11:21.233 --> 11:22.833 align:start position:17.5% line:84.67% size:65%
and it looks so beautiful!
11:22.966 --> 11:26.166 align:start position:17.5% line:84.67% size:65%
Now the top super-crisped,
11:26.300 --> 11:29.166 align:start position:20% line:79.33% size:60%
and this is why I wanted
to score it
11:29.300 --> 11:32.300 align:start position:20% line:79.33% size:60%
so that all of the adobo
goes inside of the meat
11:32.433 --> 11:36.500 align:start position:35% line:79.33% size:32.5%
and...the fat
from under the skin
11:36.633 --> 11:38.366 align:start position:27.5% line:84.67% size:42.5%
starts rendering,
11:38.500 --> 11:42.700 align:start position:32.5% line:79.33% size:35%
and so you get
that pork belly kind of a thing.
11:42.833 --> 11:44.033 align:start position:27.5% line:84.67% size:45%
I'm gonna flip it.
11:44.166 --> 11:45.800 align:start position:12.5% line:84.67% size:75%
It's a little tight in my pan,
11:45.933 --> 11:47.633 align:start position:20% line:84.67% size:57.5%
so now I've flipped it.
11:47.766 --> 11:48.800 align:start position:30% line:84.67% size:37.5%
Now I cover it.
11:48.933 --> 11:53.333 align:start position:30% line:79.33% size:40%
I'm gonna reduce
my heat to..350,
11:53.466 --> 11:55.800 align:start position:30% line:84.67% size:40%
and I'm going to
11:55.933 --> 11:58.000 align:start position:10% line:84.67% size:77.5%
roast it for another two hours.
11:58.133 --> 12:00.066 align:start position:20% line:79.33% size:60%
This pork is going to be
so irresistible.
12:00.200 --> 12:02.100 align:start position:22.5% line:79.33% size:52.5%
It's gonna be falling
off the bone.
12:02.233 --> 12:05.200 align:start position:47.5% line:84.67% size:2.5%
♪
12:05.333 --> 12:06.900 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
A two-hour drive north from
12:07.033 --> 12:08.933 align:start position:15% line:84.67% size:67.5%
the Garza's piloncillo mill
12:09.066 --> 12:10.300 align:start position:15% line:84.67% size:67.5%
brings us to the magic town
12:10.433 --> 12:11.733 align:start position:32.5% line:84.67% size:35%
of Bustamante,
12:11.866 --> 12:13.466 align:start position:20% line:84.67% size:57.5%
home to a famous bakery
12:13.600 --> 12:17.500 align:start position:25% line:79.33% size:50%
that uses the sweet,
rustic flavors of piloncillo
12:17.633 --> 12:20.766 align:start position:22.5% line:79.33% size:52.5%
in their soul-warming
pan semita chorreadas
12:20.900 --> 12:22.433 align:start position:22.5% line:10% size:55%
and pumpkin empanadas.
12:28.833 --> 12:32.533 align:start position:10% line:10% size:77.5%
Sometimes, food is a reflection
of the people who make it.
12:32.666 --> 12:36.600 align:start position:17.5% line:79.33% size:62.5%
At Casso de Luna, sisters
Yolanda, Dolores, Olivia,
12:36.733 --> 12:38.200 align:start position:22.5% line:84.67% size:52.5%
and their nephew Lalo
12:38.333 --> 12:41.633 align:start position:25% line:79.33% size:52.5%
are as sweet and warm
as the bread they bake
12:41.766 --> 12:43.966 align:start position:25% line:84.67% size:50%
in their adobe oven.
12:44.100 --> 12:48.033 align:start position:10% line:84.67% size:47.5%
Pati: Ay! Wow! Wow!
12:48.166 --> 12:49.733 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
The pumpkin empanadas start
12:49.866 --> 12:53.066 align:start position:27.5% line:79.33% size:47.5%
by baking a pumpkin
to make the filling.
12:53.200 --> 12:54.533 align:start position:10% line:10% size:27.5%
Mm. Mm, mm.
12:56.366 --> 12:57.466 align:start position:10% line:10% size:17.5%
Mm-hmm.
12:57.600 --> 12:58.933 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
The Casso de Luna sisters
12:59.066 --> 13:02.000 align:start position:27.5% line:79.33% size:45%
started the bakery
more than 50 years ago
13:02.133 --> 13:04.200 align:start position:25% line:79.33% size:50%
at the encouragement
of their father,
13:04.333 --> 13:06.933 align:start position:27.5% line:79.33% size:42.5%
who was concerned
about them being mistreated
13:07.066 --> 13:08.866 align:start position:17.5% line:10% size:62.5%
if they worked elsewhere.
13:19.933 --> 13:22.466 align:start position:17.5% line:10% size:65%
Their father planted wheat
and pumpkins,
13:22.600 --> 13:26.300 align:start position:10% line:10% size:80%
and their mother and grandmother
built the adobe oven.
13:27.500 --> 13:28.600 align:start position:67.5% line:10% size:7.5%
Sí.
13:29.966 --> 13:31.266 align:start position:27.5% line:10% size:42.5%
Pati, voice-over:
Next the pumpkin
13:31.400 --> 13:32.600 align:start position:17.5% line:84.67% size:62.5%
is boiled in a copper pot
13:32.733 --> 13:35.666 align:start position:17.5% line:79.33% size:65%
with piloncillo, cinnamon,
and anise seeds
13:35.800 --> 13:39.500 align:start position:30% line:79.33% size:42.5%
for about an hour
until it thickens and dries.
13:39.633 --> 13:42.133 align:start position:27.5% line:79.33% size:47.5%
Then the fun part--
mixing all the flavors
13:42.266 --> 13:43.433 align:start position:27.5% line:10% size:45%
in the soft dough.
13:56.866 --> 13:58.033 align:start position:80% line:10% size:7.5%
Ah.
14:01.233 --> 14:02.733 align:start position:52.5% line:79.33% size:27.5%
The secrets
that you find.
14:02.866 --> 14:04.300 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
Then the dough is shaped,
14:04.433 --> 14:06.033 align:start position:20% line:79.33% size:57.5%
stuffed with the spiced
pumpkin filling,
14:06.166 --> 14:07.333 align:start position:20% line:84.67% size:60%
and set aside on a rack,
14:07.466 --> 14:09.966 align:start position:25% line:10% size:45%
a rack that's held
one too many empanadas.
14:17.300 --> 14:18.566 align:start position:67.5% line:10% size:7.5%
Sí.
14:18.700 --> 14:20.133 align:start position:22.5% line:10% size:57.5%
Pati, voice-over: Next,
they share their secrets
14:20.266 --> 14:22.466 align:start position:15% line:10% size:70%
for their famous pan semita,
14:22.600 --> 14:24.400 align:start position:17.5% line:10% size:65%
a sweet and fragrant bread
14:24.533 --> 14:25.766 align:start position:17.5% line:10% size:65%
thought to have originated
14:25.900 --> 14:28.533 align:start position:20% line:10% size:57.5%
from the Sephardic Jews
who settled in the region
14:28.666 --> 14:30.500 align:start position:20% line:10% size:60%
during the 16th century.
14:33.266 --> 14:36.133 align:start position:10% line:10% size:22.5%
Pati: Ah!
14:36.266 --> 14:38.500 align:start position:10% line:10% size:10%
Wow!
14:44.033 --> 14:45.400 align:start position:10% line:10% size:7.5%
Ah!
14:56.500 --> 14:58.766 align:start position:15% line:79.33% size:70%
Pati, voice-over: The pecans
used in the pan semita come
14:58.900 --> 15:01.400 align:start position:32.5% line:79.33% size:35%
from the trees
in their backyard,
15:01.533 --> 15:05.333 align:start position:10% line:79.33% size:80%
a wild species known as criolla,
which is unmanipulated
15:05.466 --> 15:07.800 align:start position:10% line:84.67% size:80%
and has a richer, sweeter flavor
15:07.933 --> 15:10.333 align:start position:10% line:79.33% size:80%
than what you're used to getting
at the store
15:10.466 --> 15:12.766 align:start position:25% line:10% size:50%
but a little smaller
and harder to crack.
15:17.900 --> 15:23.000 align:start position:47.5% line:10% size:2.5%
♪
15:30.966 --> 15:32.833 align:start position:45% line:10% size:7.5%
Mm!
15:36.300 --> 15:37.666 align:start position:20% line:10% size:37.5%
Mm-hmm. Mm-hmm.
15:41.433 --> 15:42.766 align:start position:45% line:10% size:7.5%
Mm!
15:53.266 --> 15:55.700 align:start position:30% line:10% size:37.5%
Mm! Mm-hmm. Mm.
16:00.033 --> 16:01.366 align:start position:12.5% line:10% size:72.5%
Pati, voice-over: The sisters
16:01.500 --> 16:03.200 align:start position:12.5% line:84.67% size:75%
actually have one more secret.
16:03.333 --> 16:05.500 align:start position:17.5% line:79.33% size:65%
Their nephew Lalo has been
in the back
16:05.633 --> 16:07.766 align:start position:17.5% line:84.67% size:65%
baking pizzas for my team.
16:07.900 --> 16:10.233 align:start position:10% line:84.67% size:80%
They're so cheesy and delicious,
16:10.366 --> 16:12.433 align:start position:20% line:79.33% size:60%
they inspired the pizzas
I'm making
16:12.566 --> 16:14.966 align:start position:20% line:10% size:57.5%
in my kitchen right now
with my boys.
16:17.933 --> 16:20.366 align:start position:30% line:79.33% size:35%
The generosity
of the Casso de Luna family
16:20.500 --> 16:23.233 align:start position:17.5% line:84.67% size:65%
has been warm, sweet, fun,
16:23.366 --> 16:25.400 align:start position:12.5% line:84.67% size:75%
and so comforting to the soul,
16:25.533 --> 16:26.866 align:start position:20% line:10% size:57.5%
and so has their bread.
16:30.000 --> 16:33.833 align:start position:15% line:79.33% size:67.5%
My pork roast is continuing
to get
16:33.966 --> 16:36.966 align:start position:20% line:79.33% size:57.5%
just the most succulent
pork roast ever.
16:37.100 --> 16:39.300 align:start position:10% line:84.67% size:77.5%
I'm gonna make dough for pizza,
16:39.433 --> 16:42.066 align:start position:20% line:79.33% size:60%
and it is gonna be chewy
on the inside,
16:42.200 --> 16:43.566 align:start position:25% line:84.67% size:50%
crisp on the outside
16:43.700 --> 16:46.200 align:start position:30% line:79.33% size:42.5%
because I'm using
double zero flour for pizza,
16:46.333 --> 16:49.466 align:start position:15% line:79.33% size:67.5%
which I hadn't used before,
and it makes such a difference.
16:49.600 --> 16:52.766 align:start position:17.5% line:79.33% size:65%
So I'm using two teaspoons
of instant yeast,
16:52.900 --> 16:56.566 align:start position:15% line:79.33% size:67.5%
and this pizza dough recipe
is so easy and fast.
16:56.700 --> 17:00.300 align:start position:22.5% line:79.33% size:57.5%
You mix it all together
and then just let it rest.
17:00.433 --> 17:03.333 align:start position:20% line:79.33% size:57.5%
I'm adding one teaspoon
of sugar.
17:03.466 --> 17:06.166 align:start position:22.5% line:79.33% size:55%
That's just gonna help
the yeast wake up
17:06.300 --> 17:07.800 align:start position:30% line:84.67% size:37.5%
and react fast.
17:07.933 --> 17:11.800 align:start position:27.5% line:79.33% size:45%
I'm adding one cup
of lukewarm water,
17:11.933 --> 17:14.966 align:start position:12.5% line:84.67% size:72.5%
two tablespoons of olive oil.
17:15.100 --> 17:18.533 align:start position:15% line:79.33% size:67.5%
You can do normal olive oil
or extra virgin olive oil,
17:18.666 --> 17:20.566 align:start position:17.5% line:84.67% size:65%
whatever you have at home.
17:20.700 --> 17:23.933 align:start position:20% line:84.67% size:60%
1 1/2 teaspoons of salt.
17:24.066 --> 17:25.633 align:start position:22.5% line:84.67% size:55%
I'm using kosher salt.
17:25.766 --> 17:29.633 align:start position:20% line:79.33% size:60%
Gonna mix it all so that
when I'm adding my flour
17:29.766 --> 17:33.033 align:start position:20% line:79.33% size:57.5%
it's gonna mix together
much more easily.
17:33.166 --> 17:38.633 align:start position:17.5% line:79.33% size:62.5%
Then I'm gonna add 3 cups
of double zero flour,
17:38.766 --> 17:41.800 align:start position:15% line:79.33% size:67.5%
and I'm gonna just level it
with a knife,
17:41.933 --> 17:44.366 align:start position:22.5% line:84.67% size:52.5%
but don't pack it up.
17:44.500 --> 17:47.233 align:start position:27.5% line:84.67% size:42.5%
Double zero flour
17:47.366 --> 17:49.900 align:start position:32.5% line:84.67% size:35%
is extra fine,
17:50.033 --> 17:53.466 align:start position:27.5% line:79.33% size:47.5%
and it just makes--
the pizza dough
17:53.600 --> 17:58.866 align:start position:12.5% line:79.33% size:72.5%
when you bake it, it makes it
kind of chewy in the middle
17:59.000 --> 18:01.633 align:start position:27.5% line:79.33% size:42.5%
but extra crunchy
on the outside,
18:01.766 --> 18:04.266 align:start position:32.5% line:79.33% size:35%
so it makes it
really irresistible,
18:04.400 --> 18:06.466 align:start position:10% line:84.67% size:77.5%
that game of textures in there.
18:06.600 --> 18:09.866 align:start position:15% line:79.33% size:67.5%
And then I'm just gonna mix
with my hands
18:10.000 --> 18:12.400 align:start position:15% line:79.33% size:70%
and then see how it's coming
all together.
18:12.533 --> 18:14.433 align:start position:22.5% line:84.67% size:52.5%
It feels really nice.
18:14.566 --> 18:16.200 align:start position:12.5% line:84.67% size:75%
It's gonna be a little sticky.
18:16.333 --> 18:17.466 align:start position:37.5% line:84.67% size:25%
That's OK.
18:17.600 --> 18:18.500 align:start position:22.5% line:10% size:52.5%
So now I'm just gonna
18:18.633 --> 18:20.066 align:start position:22.5% line:10% size:55%
knead it for a second.
18:20.200 --> 18:22.066 align:start position:17.5% line:10% size:62.5%
If it were really sticky,
18:22.200 --> 18:23.866 align:start position:22.5% line:10% size:55%
I would use some flour
18:24.000 --> 18:25.300 align:start position:20% line:10% size:60%
to continue kneading it,
18:25.433 --> 18:27.300 align:start position:17.5% line:10% size:62.5%
but it's not very sticky,
18:27.433 --> 18:29.300 align:start position:17.5% line:10% size:62.5%
so I just want to make it
18:29.433 --> 18:33.633 align:start position:27.5% line:79.33% size:42.5%
all come together
until it gets a little springy,
18:33.766 --> 18:37.733 align:start position:12.5% line:79.33% size:75%
and I'm gonna add a little bit
more olive oil,
18:37.866 --> 18:42.200 align:start position:15% line:79.33% size:70%
and I'm just gonna spread it
with my hands all over
18:42.333 --> 18:46.133 align:start position:17.5% line:79.33% size:65%
because you want the dough
to sit and rest
18:46.266 --> 18:48.766 align:start position:20% line:84.67% size:60%
in a greasy, oily space.
18:51.166 --> 18:52.766 align:start position:27.5% line:84.67% size:47.5%
I'm gonna cover it,
18:52.900 --> 18:54.300 align:start position:17.5% line:79.33% size:65%
and I'm gonna put it there
in the back,
18:54.466 --> 18:56.733 align:start position:27.5% line:79.33% size:47.5%
and it's gonna rest
for a couple of hours.
18:56.866 --> 18:58.100 align:start position:37.5% line:84.67% size:22.5%
[Ticking]
18:58.233 --> 19:03.266 align:start position:47.5% line:84.67% size:2.5%
♪
19:03.400 --> 19:07.400 align:start position:15% line:79.33% size:67.5%
I said it was a 10-pounder.
It's a 10-pounder.
19:07.533 --> 19:09.466 align:start position:22.5% line:84.67% size:55%
Oh, it smells so good!
19:09.600 --> 19:11.633 align:start position:20% line:84.67% size:60%
Its final and last flip,
19:11.766 --> 19:15.100 align:start position:20% line:79.33% size:57.5%
and we want every piece
of this roast to be,
19:15.233 --> 19:18.633 align:start position:10% line:84.67% size:80%
like, ridiculously irresistible.
19:18.766 --> 19:21.966 align:start position:22.5% line:79.33% size:52.5%
I'm there, I'm there.
I got it, I got it!
19:22.100 --> 19:24.233 align:start position:12.5% line:84.67% size:75%
Putting the lid one more time,
19:24.366 --> 19:29.300 align:start position:17.5% line:79.33% size:65%
and it's going in the oven
for its final cooking,
19:29.433 --> 19:31.166 align:start position:30% line:84.67% size:37.5%
two more hours.
19:31.300 --> 19:35.500 align:start position:15% line:84.67% size:70%
And it puffed. So delicious.
19:35.633 --> 19:38.166 align:start position:22.5% line:84.67% size:55%
Splitting it into two.
19:38.300 --> 19:43.066 align:start position:12.5% line:79.33% size:72.5%
Kind of wrap it around itself
and let it rest.
19:44.300 --> 19:45.866 align:start position:30% line:84.67% size:40%
Now we have two.
19:46.000 --> 19:47.700 align:start position:17.5% line:84.67% size:65%
It's gonna be a half-hour.
19:47.833 --> 19:50.000 align:start position:12.5% line:84.67% size:72.5%
Gonna wait for my pork roast,
19:50.133 --> 19:52.666 align:start position:20% line:79.33% size:57.5%
and then I'm gonna make
my pizza sauce.
19:52.800 --> 19:57.733 align:start position:47.5% line:84.67% size:2.5%
♪
19:57.866 --> 20:00.766 align:start position:37.5% line:84.67% size:20%
OK. Yum!
20:00.900 --> 20:03.533 align:start position:10% line:84.67% size:80%
And the meat looks so beautiful!
20:03.666 --> 20:06.700 align:start position:15% line:84.67% size:67.5%
We're going to take the fat
20:06.833 --> 20:09.366 align:start position:12.5% line:84.67% size:75%
that's risen onto the surface,
20:09.500 --> 20:12.733 align:start position:25% line:79.33% size:50%
and we're gonna cook
the pizza sauce with it,
20:12.866 --> 20:15.666 align:start position:15% line:79.33% size:67.5%
and then I'm gonna add some
of the adobo sauce,
20:15.800 --> 20:17.233 align:start position:32.5% line:79.33% size:30%
gonna mix it
with the pizza sauce,
20:17.366 --> 20:21.300 align:start position:27.5% line:79.33% size:42.5%
and so the pizza,
the sauce, and the topping,
20:21.433 --> 20:23.733 align:start position:10% line:84.67% size:80%
are gonna be married altogether.
20:23.866 --> 20:29.766 align:start position:22.5% line:79.33% size:55%
So see this is the fat
rendered from the pork
20:29.900 --> 20:32.766 align:start position:17.5% line:79.33% size:62.5%
but that has been cooking
in here for 5 hours,
20:32.900 --> 20:34.866 align:start position:22.5% line:84.67% size:52.5%
which is so worth it.
20:35.000 --> 20:39.033 align:start position:27.5% line:79.33% size:42.5%
I'm gonna get out
the pork roast.
20:39.166 --> 20:44.766 align:start position:10% line:10% size:77.5%
It is truly falling apart. Yum!
20:44.900 --> 20:49.366 align:start position:17.5% line:84.67% size:65%
It is falling into pieces.
20:49.500 --> 20:51.800 align:start position:32.5% line:84.67% size:32.5%
As it should.
20:51.933 --> 20:55.366 align:start position:15% line:79.33% size:67.5%
You can see how it's just--
just falling apart.
20:55.500 --> 21:00.600 align:start position:20% line:79.33% size:57.5%
I'm reserving 1/2 a cup
of the adobo
21:00.733 --> 21:04.000 align:start position:20% line:79.33% size:60%
because I'm gonna use it
to make my pizza sauce,
21:04.133 --> 21:08.500 align:start position:37.5% line:79.33% size:27.5%
and then...
I'm gonna put all the meat
21:08.633 --> 21:12.300 align:start position:25% line:79.33% size:50%
that I just shredded
back in there
21:12.433 --> 21:16.066 align:start position:17.5% line:79.33% size:65%
so it can continue to soak
in the adobo sauce.
21:16.200 --> 21:20.033 align:start position:27.5% line:84.67% size:42.5%
So worth it! Yum!
21:20.166 --> 21:23.033 align:start position:12.5% line:84.67% size:75%
Gonna make my pizza sauce here
21:23.166 --> 21:24.533 align:start position:27.5% line:84.67% size:42.5%
over medium heat.
21:24.666 --> 21:28.766 align:start position:20% line:79.33% size:57.5%
The fat from the roast,
3-4 tablespoons.
21:28.900 --> 21:33.733 align:start position:32.5% line:79.33% size:35%
I have 1/4 cup
of finely chopped white onion.
21:33.866 --> 21:38.800 align:start position:20% line:79.33% size:55%
I'm going to add a can
of 28-ounce crushed tomatoes.
21:38.933 --> 21:41.733 align:start position:12.5% line:79.33% size:70%
You could use fresh tomatoes
and crush them or puree them,
21:41.866 --> 21:44.000 align:start position:17.5% line:84.67% size:65%
but I'm using a large can.
21:44.133 --> 21:46.800 align:start position:17.5% line:79.33% size:60%
I prefer crushed because
then you've got the chunks.
21:46.933 --> 21:51.066 align:start position:15% line:79.33% size:70%
Then I'm gonna add my orange
and piloncillo adobo sauce
21:51.200 --> 21:53.066 align:start position:32.5% line:84.67% size:35%
right in here.
21:53.200 --> 21:55.333 align:start position:22.5% line:84.67% size:52.5%
A little bit of salt.
21:55.466 --> 21:58.733 align:start position:42.5% line:79.33% size:17.5%
Pepper,
teaspoon of dried oregano.
21:58.866 --> 22:00.133 align:start position:27.5% line:84.67% size:47.5%
I'm gonna crush it.
22:00.266 --> 22:04.300 align:start position:10% line:79.33% size:77.5%
It's just gonna cook and season
for 4-5 minutes,
22:04.433 --> 22:07.100 align:start position:20% line:79.33% size:60%
and then the pizza sauce
is ready,
22:07.233 --> 22:10.066 align:start position:22.5% line:79.33% size:55%
and then I'm gonna get
all my ingredients
22:10.200 --> 22:11.166 align:start position:27.5% line:84.67% size:42.5%
to top the pizza.
22:11.300 --> 22:12.266 align:start position:30% line:10% size:40%
I have the pork,
22:12.400 --> 22:13.366 align:start position:20% line:10% size:57.5%
I have the pizza sauce.
22:13.500 --> 22:14.566 align:start position:17.5% line:84.67% size:65%
I need to get some cheese,
22:14.733 --> 22:16.333 align:start position:12.5% line:84.67% size:75%
I need some pickled jalapeños,
22:16.466 --> 22:18.233 align:start position:12.5% line:84.67% size:72.5%
and I need to shape my dough.
22:20.366 --> 22:22.366 align:start position:17.5% line:79.33% size:62.5%
I'm gonna make two pizzas
because I'm gonna have
22:22.500 --> 22:25.900 align:start position:30% line:79.33% size:40%
my boys join me,
which is making me so happy!
22:26.033 --> 22:27.400 align:start position:37.5% line:84.67% size:22.5%
So touch.
22:27.533 --> 22:28.933 align:start position:20% line:79.33% size:45%
Ooh. That actually
is so soft.
22:29.066 --> 22:30.200 align:start position:40% line:84.67% size:17.5%
I know!
22:30.333 --> 22:32.433 align:start position:30% line:79.33% size:40%
So I figured out
the best method
22:32.566 --> 22:34.666 align:start position:27.5% line:79.33% size:42.5%
is to have, like,
a lot of flour
22:34.800 --> 22:36.066 align:start position:30% line:79.33% size:37.5%
on the surface,
and then it's
22:36.200 --> 22:38.500 align:start position:27.5% line:79.33% size:45%
really fun because
you start from the center,
22:38.633 --> 22:41.166 align:start position:25% line:79.33% size:50%
and you start, like,
massaging the dough.
22:41.300 --> 22:42.566 align:start position:32.5% line:79.33% size:35%
Do you want to
help me press?
22:42.700 --> 22:44.266 align:start position:65% line:74% size:25%
Yeah, sure
Go for it..
22:44.400 --> 22:45.800 align:start position:27.5% line:79.33% size:42.5%
Like, you stretch
this out,
22:45.933 --> 22:47.433 align:start position:27.5% line:79.33% size:42.5%
and it stretches,
like, back in.
22:47.566 --> 22:49.633 align:start position:20% line:79.33% size:57.5%
I'm very happy with how
this turned out.
22:49.766 --> 22:52.200 align:start position:25% line:79.33% size:50%
Juju, this is, like,
really good.
22:52.333 --> 22:54.266 align:start position:25% line:79.33% size:50%
We can bake this one
in the oven.
22:54.400 --> 22:56.533 align:start position:47.5% line:84.67% size:2.5%
♪
22:56.666 --> 22:59.333 align:start position:37.5% line:84.67% size:22.5%
[Ticking]
22:59.466 --> 23:02.766 align:start position:22.5% line:79.33% size:52.5%
Oh, that's beautiful!
Perfect!
23:02.900 --> 23:05.200 align:start position:27.5% line:79.33% size:45%
To make the pizza,
we have the pizza dough,
23:05.333 --> 23:07.500 align:start position:20% line:79.33% size:57.5%
we have the pizza sauce
with the adobo sauce,
23:07.633 --> 23:09.233 align:start position:22.5% line:79.33% size:55%
we have the piloncillo
pork roast.
23:11.733 --> 23:13.033 align:start position:32.5% line:10% size:35%
...cheese that
I shredded.
23:14.500 --> 23:16.033 align:start position:27.5% line:10% size:42.5%
...cheese. I have
some here,
23:16.166 --> 23:17.766 align:start position:35% line:79.33% size:25%
but I have
some more here.
23:17.900 --> 23:19.266 align:start position:32.5% line:79.33% size:35%
I have pickled
jalapeños,
23:19.400 --> 23:20.533 align:start position:27.5% line:10% size:42.5%
I have red onion.
23:24.033 --> 23:25.133 align:start position:42.5% line:84.67% size:15%
Sauce.
23:25.266 --> 23:26.266 align:start position:20% line:79.33% size:37.5%
Sami: The sauce
is so good.
23:26.400 --> 23:27.633 align:start position:37.5% line:79.33% size:25%
This looks
so good.
23:27.766 --> 23:29.100 align:start position:27.5% line:79.33% size:45%
What do you think?
Enough cheese?
23:29.233 --> 23:30.566 align:start position:10% line:79.33% size:32.5%
Alan: Mm-hmm.
I think that looks good.
23:30.700 --> 23:32.766 align:start position:10% line:74% size:15%
Ready?
Yeah? Yeah.
23:32.900 --> 23:33.900 align:start position:45% line:84.67% size:7.5%
Mm.
23:34.033 --> 23:35.633 align:start position:52.5% line:79.33% size:35%
Juju: Oh. That
looks so good.
23:35.766 --> 23:37.500 align:start position:27.5% line:79.33% size:47.5%
Before you continue
adding the pork,
23:37.633 --> 23:39.500 align:start position:27.5% line:79.33% size:45%
do you want to try
a piece?
23:39.633 --> 23:40.700 align:start position:50% line:79.33% size:37.5%
Juju: I want to
try a piece.
23:40.833 --> 23:41.966 align:start position:10% line:79.33% size:50%
Yeah. I want to try.
Ooh.
23:42.100 --> 23:43.533 align:start position:52.5% line:79.33% size:37.5%
You want to put
some right here?
23:43.666 --> 23:45.500 align:start position:62.5% line:79.33% size:27.5%
Oh, no, no.
Ahh!
23:45.633 --> 23:48.666 align:start position:42.5% line:74% size:12.5%
Alan!
Alan!
23:48.800 --> 23:50.533 align:start position:27.5% line:74% size:47.5%
Oh. That's so good.
Mm!
23:50.666 --> 23:52.033 align:start position:37.5% line:84.67% size:20%
So soft.
23:52.166 --> 23:53.833 align:start position:17.5% line:79.33% size:62.5%
Pati: They both look yum.
Let's put them in the oven.
23:53.966 --> 23:55.066 align:start position:42.5% line:84.67% size:45%
Sami: Let's do it.
23:55.200 --> 23:58.533 align:start position:47.5% line:84.67% size:2.5%
♪
23:58.666 --> 24:00.133 align:start position:37.5% line:84.67% size:22.5%
[Ticking]
24:00.266 --> 24:03.633 align:start position:47.5% line:10% size:2.5%
♪
24:03.766 --> 24:06.566 align:start position:10% line:10% size:22.5%
Pati: Oh!
That looked beautiful!
24:06.700 --> 24:07.866 align:start position:10% line:10% size:15%
Ready?
Sami: Yeah.
24:08.000 --> 24:09.466 align:start position:10% line:84.67% size:52.5%
[Alan speaks Spanish]
24:09.600 --> 24:10.600 align:start position:20% line:84.67% size:7.5%
Mm.
24:10.733 --> 24:12.166 align:start position:10% line:84.67% size:10%
Ohh!
24:12.300 --> 24:14.233 align:start position:57.5% line:79.33% size:7.5%
Mm!
Mm!
24:14.366 --> 24:15.433 align:start position:70% line:84.67% size:20%
Oh, man.
24:15.566 --> 24:19.000 align:start position:50% line:79.33% size:32.5%
It's so good.
Oh, my God.
24:19.133 --> 24:20.600 align:start position:40% line:79.33% size:47.5%
Yeah. That dough is
so good.
24:20.733 --> 24:22.933 align:start position:77.5% line:79.33% size:12.5%
Yeah.
Mm!
24:23.066 --> 24:24.600 align:start position:50% line:84.67% size:20%
So soft.
24:24.733 --> 24:26.000 align:start position:30% line:74% size:27.5%
Mm-hmm-hmm.
It's so good.
24:28.933 --> 24:30.433 align:start position:37.5% line:10% size:27.5%
Yeah. It is
pretty spicy.
24:30.566 --> 24:32.633 align:start position:27.5% line:84.67% size:42.5%
But it has, like,
24:32.766 --> 24:34.333 align:start position:22.5% line:84.67% size:52.5%
the heat in the sauce
24:34.466 --> 24:37.666 align:start position:35% line:79.33% size:30%
and the heat
in the...adobo pork
24:37.800 --> 24:39.666 align:start position:27.5% line:79.33% size:42.5%
and then the heat
in the jalapeños
24:39.800 --> 24:41.333 align:start position:27.5% line:79.33% size:42.5%
and then the heat
in the piquin.
24:41.466 --> 24:42.733 align:start position:10% line:84.67% size:60%
I love the tomato sauce.
24:42.866 --> 24:44.600 align:start position:22.5% line:74% size:52.5%
Oh! The tomato sauce.
So good.
24:44.733 --> 24:47.500 align:start position:30% line:10% size:37.5%
From the adobo,
a little sweet
24:47.633 --> 24:48.966 align:start position:25% line:10% size:50%
from the piloncillo.
24:49.100 --> 24:51.133 align:start position:27.5% line:10% size:45%
It's like it wants
to be,
24:51.266 --> 24:52.500 align:start position:27.5% line:10% size:47.5%
like, a combination
24:52.633 --> 24:53.766 align:start position:37.5% line:10% size:25%
of Mexican
24:53.900 --> 24:55.666 align:start position:35% line:10% size:30%
and barbecue
24:55.800 --> 24:57.766 align:start position:35% line:10% size:30%
and Italian.
24:57.900 --> 24:59.933 align:start position:15% line:10% size:67.5%
Like, I was crazy surprised
25:00.066 --> 25:01.366 align:start position:27.5% line:10% size:45%
of finding a pizza
25:01.533 --> 25:02.633 align:start position:15% line:10% size:70%
in the middle of Bustamante.
25:02.766 --> 25:03.800 align:start position:20% line:10% size:57.5%
For next time, you guys
25:03.933 --> 25:04.900 align:start position:35% line:10% size:30%
have to come
with me, guys.
25:05.033 --> 25:06.200 align:start position:42.5% line:10% size:45%
Were the empanadas
this good?
25:06.333 --> 25:08.200 align:start position:27.5% line:10% size:45%
The empanadas were
pretty phenomenal,
25:08.333 --> 25:10.266 align:start position:17.5% line:10% size:62.5%
but the pizza was beyond.
25:10.400 --> 25:12.500 align:start position:35% line:10% size:27.5%
Mm! Mm! Mm!
25:12.633 --> 25:15.266 align:start position:47.5% line:10% size:2.5%
♪
25:15.400 --> 25:18.166 align:start position:22.5% line:10% size:52.5%
Pati: For recipes and
information from this episode
25:18.300 --> 25:22.733 align:start position:12.5% line:10% size:75%
and more, visit PatiJinich.com
and connect!
25:22.866 --> 25:26.100 align:start position:15% line:10% size:70%
Find me on Facebook, TikTok,
Twitter, Instagram,
25:26.233 --> 25:28.900 align:start position:17.5% line:10% size:65%
and Pinterest @PatiJinich.
25:29.033 --> 25:31.600 align:start position:17.5% line:10% size:65%
Announcer: "Pati's Mexican
Table" is brought to you by...
25:31.733 --> 25:38.066 align:start position:47.5% line:84.67% size:2.5%
♪
25:38.200 --> 25:41.633 align:start position:20% line:79.33% size:57.5%
Announcer: La Costeña--
¡por sabor!
25:41.766 --> 25:43.333 align:start position:37.5% line:79.33% size:25%
Announcer:
Traditional recipes,
25:43.466 --> 25:45.533 align:start position:27.5% line:79.33% size:42.5%
authentic flavors
and ingredients,
25:45.666 --> 25:48.400 align:start position:10% line:10% size:80%
a taste of México in 90 seconds.
25:48.533 --> 25:50.800 align:start position:17.5% line:79.33% size:65%
Somos--food from the heart
of México.
25:50.933 --> 25:53.900 align:start position:47.5% line:84.67% size:2.5%
♪
25:54.033 --> 25:55.766 align:start position:15% line:84.67% size:70%
Men: ♪ Avocados from Mexico
25:56.266 --> 25:58.166 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
25:58.233 --> 25:59.366 align:start position:25% line:84.67% size:50%
and family recipes.
25:59.433 --> 26:00.766 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:00.833 --> 26:01.833 align:start position:35% line:10% size:25%
Announcer:
Stand Together,
26:01.966 --> 26:03.200 align:start position:17.5% line:10% size:65%
helping every person rise.
26:03.333 --> 26:05.766 align:start position:27.5% line:10% size:40%
More information
at StandTogether.org.
26:05.900 --> 26:08.533 align:start position:30% line:79.33% size:40%
Announcer: Here,
the typical arroz con pollo...
26:08.666 --> 26:09.766 align:start position:40% line:84.67% size:17.5%
or not!
26:09.900 --> 26:11.766 align:start position:27.5% line:79.33% size:47.5%
Unfollow la Receta.
Mahatma rice.
26:11.900 --> 26:13.400 align:start position:35% line:79.33% size:25%
Announcer:
King Arthur Baking Company.
26:13.533 --> 26:15.033 align:start position:27.5% line:10% size:47.5%
Find out more about
our Masa Harina
26:15.166 --> 26:16.933 align:start position:20% line:10% size:60%
at KingArthurBaking.com.
26:17.066 --> 26:21.900 align:start position:17.5% line:10% size:62.5%
[Nationwide theme playing
on guitar]
26:22.033 --> 26:23.566 align:start position:20% line:10% size:57.5%
Announcer: Cozilumbre--
cookware, bakeware,
26:23.700 --> 26:26.900 align:start position:12.5% line:10% size:75%
and kitchenware for cooking up
tradiciones in your cocinas.
26:27.033 --> 26:29.533 align:start position:47.5% line:10% size:2.5%
♪
26:29.666 --> 26:32.000 align:start position:37.5% line:79.33% size:25%
Announcer:
Gobierno de Monterrey.
26:32.133 --> 26:33.566 align:start position:27.5% line:79.33% size:47.5%
Announcer: Proud to
support "Pati's Mexican Table"
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on Public Television.
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♪
26:43.033 --> 26:45.833 align:start position:47.5% line:84.67% size:2.5%
♪