1 00:00:01,600 --> 00:00:04,266 -Jalisco is so many things all at once -- 2 00:00:04,400 --> 00:00:08,033 exciting, beautiful, classic yet innovative. 3 00:00:08,166 --> 00:00:12,333 But above all, it loves to hold on to its traditions. 4 00:00:12,466 --> 00:00:15,366 Today I'm experiencing one of the oldest, 5 00:00:15,500 --> 00:00:18,666 and possibly one of the cutest, traditions of all -- 6 00:00:18,800 --> 00:00:19,800 the escaramuza. 7 00:00:19,933 --> 00:00:23,000 -Palomas! Palomas! Ra, ra, ra! 8 00:00:23,133 --> 00:00:24,966 -Whoo! 9 00:00:25,100 --> 00:00:27,533 -And in my kitchen, I'm cooking a meal 10 00:00:27,666 --> 00:00:31,133 that is somehow both a small-town Mexican tradition 11 00:00:31,266 --> 00:00:34,800 and one of the hottest food trends here in the U.S. -- 12 00:00:34,933 --> 00:00:37,666 birria -- slow-cooked to perfection, 13 00:00:37,800 --> 00:00:42,133 tucked both into a taco and also wrapped up in a quesadilla 14 00:00:42,266 --> 00:00:45,566 and topped with a mouthwatering salsita. 15 00:00:45,700 --> 00:00:48,833 I mean, Fany, look at this. 16 00:00:48,966 --> 00:00:51,000 And my friend Fany is stopping by 17 00:00:51,133 --> 00:00:54,700 to teach me how to make one of my favorite childhood treats, 18 00:00:54,833 --> 00:00:58,000 a bright and happy gelatina de mosaico. 19 00:00:58,133 --> 00:01:01,233 So beautiful! 20 00:01:01,366 --> 00:01:03,733 -♪ Dame, dame ♪ 21 00:01:03,866 --> 00:01:05,733 ♪ Dame tu chocolate ♪ 22 00:01:05,866 --> 00:01:08,600 ♪ Dame, dame ♪ 23 00:01:08,733 --> 00:01:10,600 ♪ Dame café caliente ♪ 24 00:01:10,733 --> 00:01:13,100 ♪ Dame, dame ♪ 25 00:01:13,233 --> 00:01:15,066 ♪ Dame tu corazón ♪ 26 00:01:15,233 --> 00:01:16,433 ♪♪ 27 00:01:16,566 --> 00:01:19,266 -"Pati's Mexican Table" is made possible by... 28 00:01:19,433 --> 00:01:26,466 ♪♪ 29 00:01:29,433 --> 00:01:31,833 ♪♪ 30 00:01:31,966 --> 00:01:34,300 -♪ Avocados from Mexico 31 00:01:34,833 --> 00:01:37,100 Over 40 years, bringing authentic 32 00:01:37,166 --> 00:01:38,066 Latin American flavors to your table. 33 00:01:38,133 --> 00:01:39,333 Tropical Cheese. 34 00:01:39,400 --> 00:01:41,800 -Stand Together -- helping every person rise. 35 00:01:41,933 --> 00:01:44,300 More information at StandTogether.org. 36 00:01:44,433 --> 00:01:48,366 -Mahatma rice lets you unite ingredients and flavors. 37 00:01:48,500 --> 00:01:50,300 Mahatma rice unites. 38 00:01:50,433 --> 00:01:51,800 -King Arthur Baking Company. 39 00:01:51,933 --> 00:01:53,466 Find out more about our masa harina 40 00:01:53,600 --> 00:01:55,300 at kingarthurbaking.com. 41 00:01:55,433 --> 00:01:58,266 -Oléico -- High Oleic Safflower Oil. 42 00:01:58,400 --> 00:02:01,366 -Tecate Alta cerveza suprema. 43 00:02:01,500 --> 00:02:03,366 Mexico is in us. 44 00:02:03,500 --> 00:02:05,666 -FEMSA Foundation. 45 00:02:05,833 --> 00:02:10,300 ♪♪ 46 00:02:10,433 --> 00:02:13,233 -It used to be that you could only find birria 47 00:02:13,366 --> 00:02:14,900 if you went down to Mexico. 48 00:02:15,033 --> 00:02:16,433 Not even in big cities. 49 00:02:16,566 --> 00:02:18,666 You needed to go to the countryside 50 00:02:18,800 --> 00:02:20,700 or to small little towns, 51 00:02:20,833 --> 00:02:23,333 or you needed to find a roadside stand 52 00:02:23,466 --> 00:02:25,966 that specialized in birria. 53 00:02:26,100 --> 00:02:29,600 Now birria is like the hottest thing in America. 54 00:02:29,733 --> 00:02:31,433 Like, how did that happen? 55 00:02:31,566 --> 00:02:33,300 I don't know. It got super catchy. 56 00:02:33,433 --> 00:02:36,233 But I'm going to give you the recipe that you need to use 57 00:02:36,366 --> 00:02:38,366 if you want to make birria. 58 00:02:38,500 --> 00:02:44,866 In here I have 5 pounds of shoulder and leg of lamb. 59 00:02:45,000 --> 00:02:50,633 So, I'm going to pour 1/3 cup of white distilled vinegar. 60 00:02:50,800 --> 00:02:52,200 ♪♪ 61 00:02:52,333 --> 00:02:54,666 4 teaspoons of salt. 62 00:02:54,800 --> 00:02:57,466 We're just going to mix this like this with our hands 63 00:02:57,600 --> 00:02:59,966 so that it's really nice and covered. 64 00:03:00,100 --> 00:03:02,900 And this is going to tenderize the meat. 65 00:03:03,033 --> 00:03:06,800 It's also going to add a really nice, tangy layer of flavor 66 00:03:06,933 --> 00:03:09,900 because now we're going to make the birria adobo. 67 00:03:10,033 --> 00:03:11,666 So, I'm going to set this aside 68 00:03:11,800 --> 00:03:16,233 and I'm going to rinse my hands as I make the sauce. 69 00:03:16,400 --> 00:03:19,866 ♪♪ 70 00:03:20,000 --> 00:03:22,500 We're using the ancho chili, 71 00:03:22,633 --> 00:03:27,466 which is like prune, chocolate, like, tasting. 72 00:03:27,600 --> 00:03:31,100 It's a little bit sweet, not that spicy. 73 00:03:31,233 --> 00:03:33,900 So, I'm going to start toasting my chilies. 74 00:03:34,033 --> 00:03:36,866 We're also going to use guajillo chili. 75 00:03:37,000 --> 00:03:39,400 And the flavor is really similar to the color. 76 00:03:39,533 --> 00:03:41,533 It's warm. It's rich. 77 00:03:41,666 --> 00:03:43,200 It's not spicy. 78 00:03:43,333 --> 00:03:46,766 It's a happy color and it's a happy taste. 79 00:03:46,900 --> 00:03:50,500 I don't think I've used these chilies with you before. 80 00:03:50,633 --> 00:03:52,966 These are called cascabel chilies, 81 00:03:53,100 --> 00:03:55,100 and they're the cutest thing. 82 00:03:55,233 --> 00:03:58,066 And the flavor is mild. 83 00:03:58,200 --> 00:03:59,900 It's a little bit sweet. 84 00:04:00,033 --> 00:04:03,833 It's a little bit smoky, not too spicy. 85 00:04:03,966 --> 00:04:05,766 So, this is a chipotle. 86 00:04:05,900 --> 00:04:07,300 This is a jalapeño. 87 00:04:07,433 --> 00:04:09,966 When it dries, it becomes a chipotle. 88 00:04:10,100 --> 00:04:12,333 Seeing this here makes me so happy. 89 00:04:12,466 --> 00:04:15,166 Just look at how beautiful this comal looks. 90 00:04:15,300 --> 00:04:17,233 If you toast your chilies 91 00:04:17,366 --> 00:04:21,333 versus just dropping them in the water and rehydrating them, 92 00:04:21,466 --> 00:04:23,900 they're going to have, like, another layer of flavor, 93 00:04:24,033 --> 00:04:27,000 so if you have the time, do this. 94 00:04:27,133 --> 00:04:30,100 I am adding 4 cups of water to my saucepan. 95 00:04:30,233 --> 00:04:32,833 So, I'm going to start adding the chilies into the water. 96 00:04:32,966 --> 00:04:35,900 See how the skin is scorching? 97 00:04:36,033 --> 00:04:37,700 You want that. 98 00:04:37,833 --> 00:04:41,566 The smell! It smells like Mexico. 99 00:04:41,700 --> 00:04:43,766 So, these are going to cook 100 00:04:43,900 --> 00:04:46,333 just until they rehydrate and plump up, 101 00:04:46,466 --> 00:04:48,466 like for six to seven minutes. 102 00:04:48,600 --> 00:04:49,833 We're going to toast the spices, 103 00:04:49,966 --> 00:04:51,800 and I'm going to show you a little tool 104 00:04:51,933 --> 00:04:53,733 that's great for when you toast the spices. 105 00:04:53,866 --> 00:04:55,533 This is called an escobilla. 106 00:04:55,666 --> 00:04:58,833 And this is so that you can toast your -- your spices 107 00:04:58,966 --> 00:05:02,000 in your comal without burning them. 108 00:05:02,133 --> 00:05:03,966 I have a teaspoon of cumin, 109 00:05:04,100 --> 00:05:06,833 and they just need to toast slightly. 110 00:05:06,966 --> 00:05:10,233 A teaspoon of the dried oregano. 111 00:05:10,366 --> 00:05:14,766 Four whole cloves, but I'm removing the stem. 112 00:05:14,900 --> 00:05:17,633 See, you can use your little escobilla 113 00:05:17,766 --> 00:05:21,066 so you don't have to move your spices with your hands. 114 00:05:21,200 --> 00:05:23,933 Then you can also brush it onto your plate. 115 00:05:24,066 --> 00:05:26,200 I mean, how cute is this? It's so cute. 116 00:05:28,566 --> 00:05:30,366 The chilies are ready. 117 00:05:32,633 --> 00:05:35,866 We're adding all of the cooking liquid. 118 00:05:36,000 --> 00:05:39,866 Then we have the spices that we toasted. 119 00:05:40,000 --> 00:05:43,466 Six cloves of garlic that I already peeled. 120 00:05:43,600 --> 00:05:46,833 Some freshly grated nutmeg. 121 00:05:46,966 --> 00:05:50,966 1/2 teaspoon of freshly ground black pepper. 122 00:05:51,100 --> 00:05:54,700 And we're just going to puree this until smooth. 123 00:05:56,733 --> 00:05:58,900 [ Blender whirring ] 124 00:06:03,833 --> 00:06:05,800 Oh, and I didn't even open it, 125 00:06:05,933 --> 00:06:08,433 and I'm smelling this beautiful smell. 126 00:06:08,566 --> 00:06:14,100 It smells sweet, spicy, smoky, nutmeg-y. 127 00:06:14,233 --> 00:06:17,133 And the color, it matches my shirt. 128 00:06:17,266 --> 00:06:20,266 It is so, so, so beautiful. 129 00:06:20,433 --> 00:06:24,600 ♪♪ 130 00:06:24,733 --> 00:06:26,466 Once the marinade cools, 131 00:06:26,600 --> 00:06:28,966 and we're going to force it to cool in the freezer, 132 00:06:29,100 --> 00:06:30,733 we're going to pour it over the meat, 133 00:06:30,866 --> 00:06:34,533 and the meat has to marinate in the refrigerator, covered, 134 00:06:34,666 --> 00:06:36,633 anywhere from 2 to 48 hours. 135 00:06:36,766 --> 00:06:40,066 The more it marinates, the better it will be. 136 00:06:43,900 --> 00:06:47,866 Another one of the things Jalisco is known for is charros. 137 00:06:48,000 --> 00:06:50,266 Or in English, we might call them cowboys. 138 00:06:50,433 --> 00:06:57,266 ♪♪ 139 00:06:57,400 --> 00:06:59,066 But within the world of charrería 140 00:06:59,200 --> 00:07:02,033 exists the escaramuza. 141 00:07:02,166 --> 00:07:05,500 It's like synchronized swimming with horses. 142 00:07:05,633 --> 00:07:07,866 Escaramuza is strictly for women. 143 00:07:08,000 --> 00:07:11,566 But those women often start training very young. 144 00:07:11,700 --> 00:07:13,533 And today I have the opportunity 145 00:07:13,666 --> 00:07:16,766 to attend an escaramuza pony competition. 146 00:07:16,900 --> 00:07:18,866 [ Speaking Spanish ] 147 00:07:25,700 --> 00:07:27,933 Hi. Mucho gusto. 148 00:07:28,066 --> 00:07:30,166 I'm meeting with Ana Maria of Las Alteñitas. 149 00:07:30,300 --> 00:07:32,500 whose daughters are competing later today. 150 00:07:34,633 --> 00:07:36,500 -[ Speaking Spanish ] 151 00:07:37,066 --> 00:07:38,866 -The competition is a tradition 152 00:07:39,000 --> 00:07:41,500 that started following the Mexican Revolution 153 00:07:41,633 --> 00:07:43,833 to honor the women who fought. 154 00:07:43,966 --> 00:07:46,600 The teams are judged on horse-riding skills 155 00:07:46,733 --> 00:07:48,533 and a creative routine. 156 00:08:01,566 --> 00:08:02,633 Mm-hmm. 157 00:08:30,400 --> 00:08:31,900 -[ Speaking Spanish ] 158 00:08:37,500 --> 00:08:38,566 Sí. -¿Sí? 159 00:08:39,766 --> 00:08:41,433 -Sí. 160 00:08:41,566 --> 00:08:42,733 Sí. 161 00:08:45,533 --> 00:08:46,800 -They're saying everything yes. 162 00:08:46,933 --> 00:08:49,533 I think that's just because he's here. 163 00:08:49,666 --> 00:08:51,400 They're going to give you a cheer. 164 00:08:57,933 --> 00:09:01,033 -Whoo! 165 00:09:01,166 --> 00:09:03,033 -Gracias! 166 00:09:05,133 --> 00:09:07,533 A lot of work goes into these competitions. 167 00:09:07,666 --> 00:09:09,966 And Ana Maria knows it firsthand. 168 00:09:10,100 --> 00:09:12,966 She comes from a family of escaramuzas. 169 00:09:13,100 --> 00:09:15,400 Her mother actually founded Las Alteñitas, 170 00:09:15,533 --> 00:09:20,200 and she rides herself and has tremendous pride in the sport. 171 00:09:20,333 --> 00:09:22,700 Every little detail matters. 172 00:09:57,300 --> 00:10:00,233 Ana Maria explains the homage escaramuza pays 173 00:10:00,366 --> 00:10:01,600 to the Adelitas, 174 00:10:01,733 --> 00:10:03,866 women who fought in the Mexican Revolution, 175 00:10:04,000 --> 00:10:05,866 and how the clothing matters 176 00:10:06,000 --> 00:10:09,466 but doesn't necessarily go into their final scores. 177 00:10:09,600 --> 00:10:11,633 What counts is their routine. 178 00:10:32,633 --> 00:10:34,233 [ Both laugh ] 179 00:10:34,366 --> 00:10:36,533 Just after being here for a little while, 180 00:10:36,666 --> 00:10:41,233 I can see how much time and dedication goes into this sport. 181 00:10:41,366 --> 00:10:43,566 It's evolved so much. 182 00:10:43,700 --> 00:10:46,400 But it also is a complete family affair. 183 00:10:49,433 --> 00:10:50,833 [ Speaks Spanish ] 184 00:10:50,966 --> 00:10:53,533 That's her niece, the little one. 185 00:10:55,133 --> 00:10:58,100 For Ana Maria, the sport is one of self-improvement 186 00:10:58,233 --> 00:11:01,100 and betterment and pride in the culture. 187 00:11:22,166 --> 00:11:25,533 Even though her daughters are Las Alteñitas royalty, 188 00:11:25,666 --> 00:11:27,500 that doesn't mean she doesn't get nervous 189 00:11:27,633 --> 00:11:30,033 watching them ride for the very first time. 190 00:11:32,200 --> 00:11:33,333 -[ Laughs ] 191 00:11:33,466 --> 00:11:35,433 -I feel nervous for her. 192 00:11:40,000 --> 00:11:48,900 ♪♪ 193 00:12:13,333 --> 00:12:15,533 -Brava! 194 00:12:18,533 --> 00:12:20,533 [ Both cheering, clapping ] 195 00:12:26,066 --> 00:12:29,700 -For Ana Maria, this isn't just about the show of it all. 196 00:12:29,833 --> 00:12:33,300 It's about the pride of carrying on this tradition. 197 00:12:53,266 --> 00:12:55,733 My birria has been marinating, 198 00:12:55,866 --> 00:12:59,833 and now I am adding a cup more water 199 00:12:59,966 --> 00:13:01,033 because when I braise it, 200 00:13:01,166 --> 00:13:04,166 I want to be sure it has plenty of liquid. 201 00:13:04,300 --> 00:13:06,633 I have my oven at 375, 202 00:13:06,766 --> 00:13:10,000 and it's going to go in the oven for 2 1/2 to 3 hours 203 00:13:10,133 --> 00:13:12,033 until it's completely cooked and tender. 204 00:13:12,166 --> 00:13:15,266 And then I'm going to uncover it and I'm going to let it cook 205 00:13:15,400 --> 00:13:20,900 30 to 45 minutes more until it's perfect. 206 00:13:21,033 --> 00:13:23,766 So, a birria needs to be accompanied by a salsita 207 00:13:23,900 --> 00:13:27,000 that has tomatillos, says I. 208 00:13:27,133 --> 00:13:30,533 So, I want to show you a tomatillo salsita 209 00:13:30,666 --> 00:13:33,466 that's also very typical from the Jalisco region 210 00:13:33,600 --> 00:13:35,333 and very easy to put together. 211 00:13:35,466 --> 00:13:37,533 So, I have my water boiling. 212 00:13:37,666 --> 00:13:40,800 I'm going to add a pound of tomatillos. 213 00:13:40,933 --> 00:13:42,466 Two Roma tomatoes. 214 00:13:42,600 --> 00:13:43,800 And we're going to cook this 215 00:13:43,933 --> 00:13:46,600 just until they're soft and mushy 216 00:13:46,733 --> 00:13:48,566 and they're no longer raw. 217 00:13:48,700 --> 00:13:51,300 But meanwhile, these chilies de árbol 218 00:13:51,433 --> 00:13:53,800 are chilies de árbol from Yahualica. 219 00:13:53,933 --> 00:13:56,800 They're very spicy, and you get a punch of heat, 220 00:13:56,933 --> 00:14:01,300 but that goes away really fast, and then you get the taste. 221 00:14:01,433 --> 00:14:07,900 And then I'm adding a piece of an onion, a teaspoon of salt. 222 00:14:08,033 --> 00:14:12,033 And I'm adding a teaspoon of dried oregano. 223 00:14:12,166 --> 00:14:15,566 So, the tomatillos and the tomatoes are ready. 224 00:14:15,700 --> 00:14:19,900 And we're not peeling them, coring them, seeding them. 225 00:14:20,033 --> 00:14:21,766 [ Blender whirring ] 226 00:14:21,933 --> 00:14:28,833 ♪♪ 227 00:14:29,000 --> 00:14:35,933 ♪♪ 228 00:14:36,066 --> 00:14:38,466 You are going to love this. 229 00:14:38,600 --> 00:14:40,966 It is -- Oh, my God, it's so yum. 230 00:14:41,100 --> 00:14:42,900 It's tart. 231 00:14:43,033 --> 00:14:46,833 It's sweet. It's spicy. 232 00:14:46,966 --> 00:14:49,033 It has the toasted oregano. 233 00:14:49,166 --> 00:14:51,100 It's delicious. 234 00:14:52,933 --> 00:14:56,400 Uncover the birria after 2 1/2 or 3 hours 235 00:14:56,533 --> 00:15:00,933 and then put it back in the oven for another 30 to 45 minutes. 236 00:15:03,266 --> 00:15:06,633 Fany, I'm so happy you're -- you're here cooking with me. 237 00:15:06,766 --> 00:15:10,333 -I am so excited to be here and just I love you, 238 00:15:10,466 --> 00:15:11,700 and, you know, we've been friends for a long time. 239 00:15:11,833 --> 00:15:13,833 -I love you. I love you. 240 00:15:13,966 --> 00:15:15,966 And I think, like, we have -- -And I'm just so excited. 241 00:15:16,100 --> 00:15:17,366 -Me, too! 242 00:15:17,500 --> 00:15:19,600 I'm such a fan of everything you do, 243 00:15:19,733 --> 00:15:22,933 and everything that you make is always so spectacular. 244 00:15:23,066 --> 00:15:25,200 We've had the chance to cook together. 245 00:15:25,333 --> 00:15:28,066 And, I mean, we've known each other for so many years. 246 00:15:28,200 --> 00:15:30,800 -For so many years. I think we met cooking together. 247 00:15:30,933 --> 00:15:33,233 And I think the first time we met, we cooked together. 248 00:15:33,366 --> 00:15:36,833 -Yes! It was at the Mexican Cultural Institute. 249 00:15:36,966 --> 00:15:40,533 And you came to one of my classes to make dessert. 250 00:15:40,666 --> 00:15:43,600 And you brought that spectacular cake. 251 00:15:43,733 --> 00:15:45,933 But we're making a mosaic gelatin, jello. 252 00:15:46,066 --> 00:15:47,666 -Mosaic jello. 253 00:15:47,800 --> 00:15:52,166 So here we're going to put 1 1/2 pounds of raspberries. 254 00:15:52,300 --> 00:15:54,400 1/2 cup of sugar. -Sugar. 255 00:15:55,733 --> 00:15:57,333 -And so, actually, this is a flavor 256 00:15:57,466 --> 00:16:01,500 of one of my favorite paletas, the raspberry and hibiscus. 257 00:16:01,633 --> 00:16:03,633 So we have the raspberry and we have -- 258 00:16:03,766 --> 00:16:05,500 Is it like 1/2 cup of hibiscus flowers? 259 00:16:05,633 --> 00:16:07,966 -Yes. -It is the color of your shirt. 260 00:16:08,100 --> 00:16:09,633 -Yeah, you know. I didn't realize 261 00:16:09,766 --> 00:16:11,200 -And it looks happy like you. 262 00:16:11,333 --> 00:16:13,066 You're always happy, Fany. 263 00:16:13,200 --> 00:16:15,900 Explain to people that don't know 264 00:16:16,033 --> 00:16:17,966 what a gelatina de mosaica is. 265 00:16:18,100 --> 00:16:21,233 -Basically it's a milk gelatin 266 00:16:21,366 --> 00:16:25,666 that inside has these kind of squares or rectangles 267 00:16:25,800 --> 00:16:29,233 or just pieces of different -- they kind of look like tiles -- 268 00:16:29,366 --> 00:16:30,900 of different gelatin. 269 00:16:31,033 --> 00:16:34,366 -This is new territory for me, so I'm very excited. 270 00:16:34,500 --> 00:16:36,366 And I love jello. Love, love, love. 271 00:16:36,500 --> 00:16:39,200 -I love jello, too. 272 00:16:39,333 --> 00:16:42,466 In the meantime, we're going to bloom the gelatin. 273 00:16:42,600 --> 00:16:44,233 1/3 of water 274 00:16:44,366 --> 00:16:48,900 with 1 tablespoon and 2 teaspoons of unflavored gelatin. 275 00:16:49,033 --> 00:16:50,966 -So you want it to bloom, 276 00:16:51,100 --> 00:16:53,666 and you want to dilute it really well before you mix -- 277 00:16:53,800 --> 00:16:54,766 -Exactly. -Okay. 278 00:16:54,900 --> 00:16:56,733 -Okay, so, we're going to set that aside. 279 00:16:56,866 --> 00:16:59,666 -Just so you know, we have birria in the oven. 280 00:16:59,800 --> 00:17:02,000 -That is one of my favorites. I don't know if you know that. 281 00:17:02,133 --> 00:17:03,733 -I didn't know. -I am -- 282 00:17:03,866 --> 00:17:05,700 Am I going to get to try it? -Of course. 283 00:17:05,833 --> 00:17:07,366 You're eating it with me, of course. 284 00:17:07,500 --> 00:17:09,266 -Oh, my God. 285 00:17:09,400 --> 00:17:13,666 For whatever fruit, you want to have at least 2 cups of liquid. 286 00:17:13,800 --> 00:17:17,600 If, after you strain it, you don't have 2 cups, 287 00:17:17,733 --> 00:17:20,266 you want to just add enough water. 288 00:17:20,400 --> 00:17:22,600 We're going to put this -- See, this is already set. 289 00:17:22,733 --> 00:17:25,000 -Yeah, it's super set. -Super set. 290 00:17:25,133 --> 00:17:27,533 And then you're going to put it in a double boiler 291 00:17:27,666 --> 00:17:30,900 or in the microwave just to melt. 292 00:17:31,033 --> 00:17:33,466 What you want to make sure is it doesn't boil. 293 00:17:35,133 --> 00:17:37,600 So, we need to add a little bit more water here. 294 00:17:37,733 --> 00:17:39,200 -Because you wanted to get 2 cups? 295 00:17:39,333 --> 00:17:40,966 -You want to get 2 cups. 296 00:17:41,100 --> 00:17:43,666 So now we're just going to stir it in here. 297 00:17:43,800 --> 00:17:45,133 -In here. Okay. 298 00:17:48,900 --> 00:17:51,333 -And we're going to refrigerate it until it sets, 299 00:17:51,466 --> 00:17:53,500 which is at least four hours. 300 00:17:53,633 --> 00:17:56,066 And then what's great is you can make the whole thing 301 00:17:56,200 --> 00:17:59,333 ahead of time, have it unmolded, ready to go 302 00:17:59,466 --> 00:18:00,666 by the time your guests come. -You just come to the party. 303 00:18:00,800 --> 00:18:03,000 -Exactly. You can just enjoy the birria. 304 00:18:03,133 --> 00:18:04,266 [ Both laugh ] 305 00:18:04,433 --> 00:18:11,933 ♪♪ 306 00:18:12,066 --> 00:18:14,933 -We have the raspberry setting. -Right. 307 00:18:15,066 --> 00:18:17,666 -And then this is going to be the base of the mold. 308 00:18:17,800 --> 00:18:19,966 -Yeah. -We have milk. 309 00:18:20,100 --> 00:18:21,700 -Evaporated milk. -Mm-hmm. 310 00:18:21,833 --> 00:18:24,266 -And condensed milk. -And? 311 00:18:24,400 --> 00:18:27,700 -Vanilla. Pure vanilla extract. And a little bit of salt. 312 00:18:27,833 --> 00:18:29,733 -So, you have like a tres leches mixture? 313 00:18:29,866 --> 00:18:34,166 -Exactly. It's like a tres leches gelatin. 314 00:18:34,300 --> 00:18:36,766 -So, 4 1/2 cups of whole milk. 315 00:18:36,900 --> 00:18:39,666 -Yep. And then we're just going to warm that up. 316 00:18:39,800 --> 00:18:41,100 -Uh-huh. -And in the meantime, 317 00:18:41,233 --> 00:18:43,733 we're going to bloom unflavored gelatin. 318 00:18:43,866 --> 00:18:46,033 -Mm-hmm. -4 tablespoons. 319 00:18:46,166 --> 00:18:48,533 -You have a cup of water. -Yeah. 320 00:18:48,666 --> 00:18:51,800 And then you're just going to stir it. 321 00:18:51,933 --> 00:18:54,200 We also have to wait for it to set. 322 00:18:54,333 --> 00:18:57,733 So, I did some other gelatins ahead of time. 323 00:18:57,866 --> 00:18:58,900 -Yeah. Mm-hmm. 324 00:18:59,033 --> 00:19:02,300 -But we have a delicious strawberry with lime. 325 00:19:02,433 --> 00:19:04,300 We also have a mango one. 326 00:19:04,433 --> 00:19:07,433 Who doesn't love mango, right? -Mmm. Mmm. 327 00:19:07,566 --> 00:19:09,233 -And then we have a blackberry one. 328 00:19:09,366 --> 00:19:10,966 -I'm already thinking about, like, 329 00:19:11,100 --> 00:19:15,366 the different gelatin textures in one slice. 330 00:19:15,500 --> 00:19:18,333 And ah. Yum. -It's going to be amazing. 331 00:19:18,466 --> 00:19:20,133 -Okay, so, we're going to let it dissolve? 332 00:19:20,266 --> 00:19:22,066 -We're going to just let it dissolve. 333 00:19:22,200 --> 00:19:24,900 I like to pour the evaporated first. 334 00:19:25,033 --> 00:19:26,866 -Uh-huh. 335 00:19:27,000 --> 00:19:29,566 And the sweetened condensed milk. 336 00:19:29,700 --> 00:19:31,800 -Sal. A little bit -- a pinch of salt. 337 00:19:31,933 --> 00:19:35,333 And then a little pure vanilla extract. 338 00:19:35,466 --> 00:19:39,100 So, now we're going to add the dissolved gelatin. 339 00:19:39,233 --> 00:19:41,933 Okay, so now we're going to put this here. 340 00:19:43,933 --> 00:19:45,400 It smells so good. 341 00:19:45,533 --> 00:19:47,200 -It's... -It is basically. 342 00:19:47,333 --> 00:19:49,700 Like, it is, like you said, a tres leches -- 343 00:19:49,833 --> 00:19:52,733 It's a tres leches gelatin with fruit. 344 00:19:52,866 --> 00:19:54,666 -Mmm! -[ Chuckles ] 345 00:19:56,966 --> 00:19:59,500 So we have -- I'm going to show you 346 00:19:59,633 --> 00:20:01,833 the different flavors that we have. 347 00:20:01,966 --> 00:20:03,366 -Uy. 348 00:20:05,633 --> 00:20:07,100 -So, this is blackberry. 349 00:20:07,233 --> 00:20:09,900 This is strawberry lime. This is mango. 350 00:20:10,033 --> 00:20:12,100 And this is the raspberry hibiscus. 351 00:20:12,233 --> 00:20:14,800 -Mmm. Blackberry first. 352 00:20:16,566 --> 00:20:17,766 -[ Speaking Spanish ] 353 00:20:19,033 --> 00:20:20,333 Yeah. Perfect. 354 00:20:20,466 --> 00:20:21,666 So, here you're going to cut them. 355 00:20:21,800 --> 00:20:23,466 You can really make it your own. 356 00:20:23,600 --> 00:20:26,366 And so we're going to make some squares. 357 00:20:26,500 --> 00:20:27,533 -Mm-hmm. -Do you want to help me? 358 00:20:27,666 --> 00:20:29,433 -Yeah. 359 00:20:29,566 --> 00:20:33,366 -But you can also, like, do triangles 360 00:20:33,500 --> 00:20:35,000 like this if you want. 361 00:20:35,133 --> 00:20:36,200 You know what I mean? -Yeah. 362 00:20:36,333 --> 00:20:37,800 -Again, if you're doing this with kids, 363 00:20:37,933 --> 00:20:39,166 it's like, you know -- 364 00:20:39,300 --> 00:20:41,366 -Oh, yeah. 365 00:20:41,500 --> 00:20:42,800 -We're going to do the strawberry next. 366 00:20:42,933 --> 00:20:45,133 -Okay. -Strawberry and lime. 367 00:20:49,166 --> 00:20:51,000 -Mango. -Yeah, mango. 368 00:20:51,133 --> 00:20:53,500 -I want to try mango. Uh-huh. 369 00:20:55,400 --> 00:20:58,566 -Mmm. -Mmm! Fany! 370 00:21:00,900 --> 00:21:03,300 -So now we're going to pour. Pati, if you can help me pour. 371 00:21:03,433 --> 00:21:04,600 -Yeah. -Just a little bit. 372 00:21:04,733 --> 00:21:05,700 -Okay. -And then we're just going to -- 373 00:21:05,833 --> 00:21:07,866 -But this is already set? -Yeah, exactly. 374 00:21:08,033 --> 00:21:09,000 Look how fun. 375 00:21:09,133 --> 00:21:10,566 -Super fun. 376 00:21:10,700 --> 00:21:12,533 For the kids, this is so great. 377 00:21:12,666 --> 00:21:13,700 -Yeah. 378 00:21:15,666 --> 00:21:16,700 Okay. 379 00:21:16,866 --> 00:21:23,333 ♪♪ 380 00:21:23,466 --> 00:21:26,966 -Mmm! -That smells amazing. 381 00:21:27,100 --> 00:21:29,400 Literally, my mouth is salivating. 382 00:21:29,533 --> 00:21:31,166 -Me, too. -So good. 383 00:21:31,300 --> 00:21:32,966 -Fany, can you help me, like... -Yes, of course. 384 00:21:33,100 --> 00:21:34,666 -...break it up with a fork? 385 00:21:34,800 --> 00:21:37,033 -Oh, my God, this is amazing. 386 00:21:37,166 --> 00:21:38,633 It's so -- Like, it just falls apart. 387 00:21:38,766 --> 00:21:40,666 Like, I don't even have to, like, do anything. 388 00:21:40,800 --> 00:21:44,266 -So, I mean, I grew up eating the birria in tacos. 389 00:21:44,400 --> 00:21:48,366 But now I know there's a thing here in the U.S. 390 00:21:48,500 --> 00:21:51,100 for -- for quesadillas with birria. 391 00:21:51,233 --> 00:21:54,133 And they call them either birriadilla... 392 00:21:54,266 --> 00:21:56,766 -Yeah. -...or quesabirria. 393 00:21:56,900 --> 00:22:00,733 -Quesabirria. Yes. I don't know. 394 00:22:00,866 --> 00:22:03,533 -So, I feel like we should eat some in tacos 395 00:22:03,666 --> 00:22:06,700 but then also make a birriadilla, quesabirria. 396 00:22:06,833 --> 00:22:11,400 I'm going to use queso Oaxaca. 397 00:22:11,533 --> 00:22:14,566 I just overstuffed it so much. 398 00:22:14,733 --> 00:22:16,166 -I would have done exactly the same. 399 00:22:16,300 --> 00:22:17,466 [ Laughs ] 400 00:22:20,533 --> 00:22:25,033 -Like, this birriadilla keeps on getting better and better. 401 00:22:25,166 --> 00:22:28,000 -I'm dying to try that salsa with that special chili. 402 00:22:30,933 --> 00:22:32,033 Sí. 403 00:22:33,666 --> 00:22:35,100 My mouth is... -I know. 404 00:22:35,233 --> 00:22:37,066 -...literally watering. -Me, too! 405 00:22:41,033 --> 00:22:43,000 -Mmm. -Mmm. 406 00:22:43,133 --> 00:22:45,800 -That's, like -- The best adjective is "mmm." 407 00:22:45,933 --> 00:22:48,000 -Mmm. -It's so good. It's so good. 408 00:22:50,200 --> 00:22:52,600 There's just so much depth of flavors. 409 00:22:52,733 --> 00:22:54,333 I can't explain it, but it's just -- 410 00:22:54,466 --> 00:22:57,666 Like, it tastes like something that has been cooking for days. 411 00:22:57,800 --> 00:22:59,566 You know what I mean? -Mm-hmm. 412 00:22:59,700 --> 00:23:02,700 Like braising and braising and getting better and better. 413 00:23:02,833 --> 00:23:03,833 -Yeah. 414 00:23:07,200 --> 00:23:10,266 -I mean, Fany, look at this. 415 00:23:10,433 --> 00:23:15,566 ♪♪ 416 00:23:15,700 --> 00:23:17,566 Oh, my God. 417 00:23:17,700 --> 00:23:19,733 This is insane. -Mm-hmm. 418 00:23:19,866 --> 00:23:22,633 -I have to say, this is pretty ridiculous 419 00:23:22,766 --> 00:23:26,266 because you get the birria to the extreme, 420 00:23:26,400 --> 00:23:28,333 that tatemado char from the comal 421 00:23:28,466 --> 00:23:29,800 and the chicharrón de cazón. 422 00:23:29,933 --> 00:23:33,933 It's truly spectacular, and I can see why it's become a thing. 423 00:23:34,066 --> 00:23:36,266 -I feel like this is a good hangover food. 424 00:23:36,400 --> 00:23:38,133 -Hangover food. 425 00:23:38,266 --> 00:23:39,566 Exactly. 426 00:23:42,100 --> 00:23:44,600 -This is our gelatina. 427 00:23:44,733 --> 00:23:46,500 -It is beautiful, 428 00:23:46,633 --> 00:23:49,866 and I'm so excited 'cause I love gelatina so much. 429 00:23:50,000 --> 00:23:52,600 And I can see the mosaics, how they set. 430 00:23:52,733 --> 00:23:55,000 -So, then you want to get hot water. 431 00:23:55,133 --> 00:23:58,000 And then we're going to dip it for just a few seconds 432 00:23:58,133 --> 00:24:00,500 until you feel it come loose. 433 00:24:00,633 --> 00:24:03,333 Okay, so, we'll try it. 434 00:24:03,466 --> 00:24:05,266 -Okay. 435 00:24:05,400 --> 00:24:06,500 -Two. [ Splat ] 436 00:24:06,633 --> 00:24:08,800 -Oh, I heard it! -Oh! 437 00:24:08,933 --> 00:24:11,366 I heard it, too. 438 00:24:11,500 --> 00:24:13,933 Ta-da! -Fany! 439 00:24:14,066 --> 00:24:15,633 This is stunning. 440 00:24:15,766 --> 00:24:18,166 It is gorgeous. 441 00:24:18,300 --> 00:24:21,933 So beautiful. 442 00:24:25,600 --> 00:24:27,333 -Mmm. -Mmm! 443 00:24:27,466 --> 00:24:30,900 Mmm! It's so good. 444 00:24:31,033 --> 00:24:34,266 The tres leches and the fruits, they taste so different, 445 00:24:34,400 --> 00:24:36,533 but you're getting -- even though they're all, like, 446 00:24:36,666 --> 00:24:39,400 jello and gelatin, they have different textures. 447 00:24:39,533 --> 00:24:41,066 -Yeah. -And then you get, like, the -- 448 00:24:41,200 --> 00:24:45,233 the bursts of juicy fruit flavor 449 00:24:45,366 --> 00:24:47,800 that explode within the three milks one. 450 00:24:47,933 --> 00:24:49,266 -Yeah, and I feel because we have, like, 451 00:24:49,400 --> 00:24:50,500 three different kinds of berries, 452 00:24:50,633 --> 00:24:53,000 you don't even know which one you're getting. 453 00:24:53,133 --> 00:24:54,166 -Mm-hmm. 454 00:24:54,300 --> 00:24:55,566 -And you're like, "Whoo," you know. 455 00:24:55,700 --> 00:24:58,266 -Mmm. -It's very exciting. 456 00:24:58,400 --> 00:25:01,933 -This is so very Mexico. 457 00:25:02,066 --> 00:25:04,500 Thank you so much, Fany. -Thank you so much. 458 00:25:04,633 --> 00:25:08,000 I'm just so happy to be here. I love you. 459 00:25:08,133 --> 00:25:10,166 The birria was incredible. -I love you. 460 00:25:10,300 --> 00:25:12,933 -I'm going to cry. This was amazing. 461 00:25:13,066 --> 00:25:14,166 -Birria, gelatina. 462 00:25:14,300 --> 00:25:16,300 I'll keep the gelatina. You take the birria home. 463 00:25:16,433 --> 00:25:17,566 -It's the perfect trade. 464 00:25:17,700 --> 00:25:19,533 -And then we'll keep on cooking together, Fany. 465 00:25:19,666 --> 00:25:21,366 -I'd love that. -Mm. 466 00:25:21,533 --> 00:25:29,066 ♪♪ 467 00:25:29,200 --> 00:25:32,566 For recipes and information from this episode and more, 468 00:25:32,700 --> 00:25:34,933 visit PatiJinich.com. 469 00:25:35,066 --> 00:25:36,433 And connect! 470 00:25:36,566 --> 00:25:39,266 Find me on Facebook, Twitter, Instagram, and Pinterest 471 00:25:39,400 --> 00:25:40,933 @PatiJinich. 472 00:25:41,066 --> 00:25:43,700 -"Pati's Mexican Table" is made possible by... 473 00:25:43,866 --> 00:25:50,800 ♪♪ 474 00:25:54,166 --> 00:25:56,700 ♪♪ 475 00:25:56,833 --> 00:25:59,033 -♪ Avocados from Mexico 476 00:25:59,566 --> 00:26:01,466 A tradition of authentic Latin flavors 477 00:26:01,533 --> 00:26:02,666 and family recipes. 478 00:26:02,733 --> 00:26:04,066 Tropical Cheese. 479 00:26:04,166 --> 00:26:06,533 -Stand Together -- helping every person rise. 480 00:26:06,666 --> 00:26:09,066 More information at StandTogether.org. 481 00:26:09,200 --> 00:26:13,100 -Mahatma rice lets you unite ingredients and flavors. 482 00:26:13,233 --> 00:26:15,066 Mahatma rice unites. 483 00:26:15,200 --> 00:26:16,566 -King Arthur Baking Company. 484 00:26:16,700 --> 00:26:18,233 Find out more about our masa harina 485 00:26:18,366 --> 00:26:20,066 at kingarthurbaking.com. 486 00:26:20,200 --> 00:26:23,000 -Oléico -- High Oleic Safflower Oil. 487 00:26:23,133 --> 00:26:26,300 -Tecate Alta cerveza suprema. 488 00:26:26,433 --> 00:26:28,100 Mexico is in us. 489 00:26:28,233 --> 00:26:30,400 -FEMSA Foundation. 490 00:26:30,566 --> 00:26:33,100 ♪♪ 491 00:26:33,233 --> 00:26:35,266 -Proud to support "Pati's Mexican Table" 492 00:26:35,400 --> 00:26:37,033 on public television. 493 00:26:38,933 --> 00:26:41,766 ♪♪ 494 00:26:42,900 --> 00:26:45,333 ♪♪