WEBVTT
00:01.366 --> 00:02.233 align:start position:47.5% line:84.67% size:2.5%
♪
00:02.366 --> 00:03.700 align:start position:15% line:84.67% size:70%
Pati, voice-over: Monterrey.
00:03.833 --> 00:06.633 align:start position:15% line:79.33% size:70%
Beyond the football stadiums
and craft beer,
00:06.766 --> 00:10.933 align:start position:12.5% line:79.33% size:72.5%
Mexico's industrial mecca has
a more overlooked social scene.
00:11.066 --> 00:12.733 align:start position:37.5% line:79.33% size:35%
The only thing
my home doesn't have
00:12.866 --> 00:14.433 align:start position:37.5% line:79.33% size:50%
is a poster of girls
in their underwear.
00:14.566 --> 00:15.933 align:start position:10% line:84.67% size:35%
[Man laughing]
00:16.066 --> 00:17.833 align:start position:12.5% line:79.33% size:60%
Pati, voice-over: Today,
I'm going on a cantina crawl,
00:17.966 --> 00:21.200 align:start position:22.5% line:79.33% size:42.5%
where working men
go to blow off steam.
00:21.333 --> 00:25.933 align:start position:22.5% line:74% size:65%
Wow! As long as you drink,
they'll keep bringing
you free food!
00:26.066 --> 00:28.400 align:start position:22.5% line:79.33% size:57.5%
Pati, voice-over: After
a night at the cantinas,
00:28.533 --> 00:31.633 align:start position:20% line:79.33% size:57.5%
there's no better place
to nurse a hangover
00:31.766 --> 00:34.866 align:start position:10% line:79.33% size:77.5%
than one of the best taco spots
in Monterrey:
00:35.000 --> 00:36.366 align:start position:27.5% line:84.67% size:45%
Tacos El Compadre,
00:36.500 --> 00:39.000 align:start position:30% line:79.33% size:37.5%
better known as
Tacos El Muerto
00:39.133 --> 00:40.466 align:start position:25% line:84.67% size:50%
or Tacos of the Dead
00:40.600 --> 00:43.466 align:start position:32.5% line:79.33% size:30%
to keep with
the neighborhood's theme.
00:43.600 --> 00:44.600 align:start position:20% line:84.67% size:10%
Mmm!
00:47.266 --> 00:49.366 align:start position:25% line:79.33% size:50%
Then I'm showing you
how to make your own
00:49.500 --> 00:51.233 align:start position:20% line:84.67% size:60%
crunchy, delicious tacos
00:51.366 --> 00:54.966 align:start position:17.5% line:79.33% size:65%
with red masa smothered in
a tangy salsa verde
00:55.100 --> 00:56.233 align:start position:17.5% line:84.67% size:62.5%
spiced with chili pequin.
00:56.366 --> 00:58.000 align:start position:27.5% line:84.67% size:47.5%
Oh, that looks yum!
00:58.133 --> 00:59.300 align:start position:37.5% line:84.67% size:20%
Come on!
00:59.433 --> 01:01.366 align:start position:17.5% line:79.33% size:62.5%
Pati, voice-over: And for
the perfect comfort food
01:01.500 --> 01:03.566 align:start position:22.5% line:79.33% size:55%
after a long night out
at the cantina...
01:03.700 --> 01:05.633 align:start position:60% line:79.33% size:30%
That already
looks good.
01:05.766 --> 01:10.333 align:start position:30% line:79.33% size:40%
potato hash with
corn chorizo and eggs.
01:10.466 --> 01:16.666 align:start position:47.5% line:84.67% size:2.5%
♪
01:16.800 --> 01:17.766 align:start position:10% line:84.67% size:32.5%
Doesn't stop!
01:17.900 --> 01:20.266 align:start position:10% line:79.33% size:10%
Mmm!
Ha ha ha!
01:20.400 --> 01:24.333 align:start position:47.5% line:84.67% size:2.5%
♪
01:24.466 --> 01:25.400 align:start position:20% line:84.67% size:10%
Mmm!
01:25.533 --> 01:27.900 align:start position:10% line:79.33% size:45%
Man: I am going to
give you a secret.
01:28.033 --> 01:30.000 align:start position:50% line:79.33% size:10%
Yes.
I love secrets.
01:30.133 --> 01:32.500 align:start position:30% line:79.33% size:12.5%
Pati:
Mmm. Mmm...mmm!
01:34.533 --> 01:37.433 align:start position:30% line:79.33% size:42.5%
It's like nothing
I've tasted before.
01:41.600 --> 01:44.533 align:start position:10% line:79.33% size:80%
Announcer: "Pati's Mexican Table
is brought to you by...
01:44.666 --> 01:50.766 align:start position:47.5% line:84.67% size:2.5%
♪
01:50.900 --> 01:53.633 align:start position:15% line:84.67% size:67.5%
Man: La Costeña ¡por sabor!
01:54.833 --> 01:57.400 align:start position:15% line:79.33% size:67.5%
Woman: Traditional recipes,
authentic flavors,
01:57.533 --> 01:58.600 align:start position:30% line:84.67% size:40%
and ingredients.
01:58.733 --> 02:01.233 align:start position:27.5% line:10% size:42.5%
A taste of México
in 90 seconds.
02:01.366 --> 02:03.633 align:start position:25% line:10% size:40%
SOMOS--food from
the heart of México.
02:03.766 --> 02:06.766 align:start position:47.5% line:10% size:2.5%
♪
02:06.900 --> 02:08.633 align:start position:27.5% line:10% size:47.5%
Singers: ♪ Avocados
from Mexico ♪
02:09.133 --> 02:11.400 align:start position:30% line:79.33% size:37.5%
Over 40 years,
bringing authentic
02:11.466 --> 02:12.366 align:start position:20% line:79.33% size:57.5%
Latin American flavors
to your table.
02:12.433 --> 02:13.666 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
02:13.766 --> 02:16.300 align:start position:17.5% line:10% size:57.5%
Woman: Stand Together--
helping every person rise.
02:16.433 --> 02:18.633 align:start position:27.5% line:10% size:47.5%
More information at
StandTogether.org.
02:18.766 --> 02:22.100 align:start position:17.5% line:79.33% size:60%
Woman: Here, the typical
arroz con pollo...or not!
02:22.233 --> 02:23.466 align:start position:27.5% line:84.67% size:47.5%
Unfollow la Receta.
02:23.600 --> 02:24.633 align:start position:32.5% line:84.67% size:32.5%
Mahatma rice.
02:24.766 --> 02:26.233 align:start position:27.5% line:79.33% size:45%
Woman: King Arthur
Baking Company.
02:26.366 --> 02:28.000 align:start position:25% line:10% size:47.5%
Find out more about
our Masa Harina
02:28.133 --> 02:29.766 align:start position:20% line:10% size:60%
at KingArthurBaking.com.
02:29.900 --> 02:31.600 align:start position:15% line:10% size:67.5%
["Nationwide" theme playing
on guitar]
02:34.900 --> 02:37.233 align:start position:17.5% line:10% size:65%
Man: Cozilumbre--cookware,
bakeware, and kitchenware
02:37.366 --> 02:39.833 align:start position:17.5% line:10% size:65%
for cooking up tradiciones
in your cocinas.
02:39.966 --> 02:42.466 align:start position:47.5% line:84.67% size:2.5%
♪
02:42.600 --> 02:44.433 align:start position:15% line:84.67% size:67.5%
Man: Gobierno de Monterrey.
02:44.566 --> 02:46.933 align:start position:47.5% line:84.67% size:2.5%
♪
02:47.066 --> 02:49.766 align:start position:17.5% line:79.33% size:65%
Pati, voice-over: Cantinas
are legendary in Mexico.
02:49.900 --> 02:53.500 align:start position:30% line:79.33% size:37.5%
These dive bars
have historically discouraged
02:53.633 --> 02:58.266 align:start position:10% line:79.33% size:77.5%
or prohibited women from entry,
so, naturally, I want in.
03:00.466 --> 03:03.700 align:start position:17.5% line:10% size:65%
Local author and historian
David Canales
03:03.833 --> 03:06.200 align:start position:25% line:79.33% size:37.5%
is taking me to
two of his favorites
03:06.333 --> 03:10.000 align:start position:22.5% line:79.33% size:55%
to see what these guys
are up to behind closed doors.
03:20.966 --> 03:22.400 align:start position:62.5% line:10% size:17.5%
Uh-huh.
03:24.700 --> 03:25.866 align:start position:65% line:10% size:7.5%
Ah!
03:35.700 --> 03:38.600 align:start position:10% line:79.33% size:77.5%
Pati, voice-over: Cantinas here
were born in the mid-1800s
03:38.733 --> 03:41.066 align:start position:12.5% line:84.67% size:75%
when the U.S. occupied Mexico,
03:41.200 --> 03:45.933 align:start position:10% line:79.33% size:80%
and more bars opened to meet the
demand for alcoholic beverages.
03:46.066 --> 03:50.933 align:start position:12.5% line:10% size:70%
Cantinas are also famous for
serving endless free botanas.
03:51.066 --> 03:52.400 align:start position:47.5% line:10% size:12.5%
Pati:
They give you a--
03:54.933 --> 03:56.433 align:start position:50% line:10% size:30%
Oh, my gosh!
That's so funny!
03:56.566 --> 03:58.266 align:start position:37.5% line:79.33% size:40%
As long as you--
As long as you drink,
03:58.400 --> 04:00.333 align:start position:37.5% line:79.33% size:52.5%
they'll keep bringing
you free food!
04:00.466 --> 04:01.966 align:start position:22.5% line:79.33% size:55%
Pati, voice-over: This
particular cantina
04:02.100 --> 04:04.600 align:start position:22.5% line:79.33% size:55%
is known for the giant
avocado torta
04:04.733 --> 04:06.700 align:start position:12.5% line:10% size:72.5%
from the food cart next door.
04:11.566 --> 04:12.966 align:start position:42.5% line:10% size:30%
Ha ha ha ha!
04:22.966 --> 04:24.133 align:start position:45% line:10% size:7.5%
Ah!
04:24.266 --> 04:25.366 align:start position:15% line:84.67% size:67.5%
Pati, voice-over: And look.
04:25.500 --> 04:26.966 align:start position:25% line:79.33% size:50%
More of Nuevo León's
key ingredients--
04:27.100 --> 04:28.233 align:start position:55% line:84.67% size:32.5%
That's--whoa!
04:28.366 --> 04:30.433 align:start position:22.5% line:79.33% size:55%
chili pequin delivered
right to the bar.
04:30.566 --> 04:32.300 align:start position:37.5% line:79.33% size:22.5%
You guys,
this is so much fun.
04:32.433 --> 04:35.766 align:start position:37.5% line:74% size:47.5%
I'm used to hanging
out with guys 'cause
I have 3 boys
04:35.900 --> 04:38.566 align:start position:42.5% line:79.33% size:35%
and a husband,
so I feel at home!
04:38.700 --> 04:40.300 align:start position:37.5% line:79.33% size:35%
The only thing
my home doesn't have
04:40.433 --> 04:42.300 align:start position:37.5% line:79.33% size:50%
is a poster of girls
in their underwear.
04:42.433 --> 04:43.833 align:start position:10% line:84.67% size:22.5%
Ha ha ha!
04:43.966 --> 04:45.700 align:start position:15% line:79.33% size:67.5%
Pati, voice-over: El Robles
opened in the 1920s
04:45.833 --> 04:47.533 align:start position:15% line:84.67% size:70%
and is like a history museum
04:47.666 --> 04:50.633 align:start position:20% line:79.33% size:57.5%
adorned with old photos
and memorabilia.
04:50.766 --> 04:54.300 align:start position:15% line:79.33% size:67.5%
Bartender Don Sergio Robles
is the curator.
04:54.433 --> 04:57.200 align:start position:57.5% line:10% size:7.5%
Ah!
04:57.333 --> 04:59.000 align:start position:65% line:10% size:7.5%
Ah!
05:11.900 --> 05:13.500 align:start position:10% line:10% size:7.5%
No!
05:31.933 --> 05:33.266 align:start position:20% line:84.67% size:60%
Pati: Cantinas in Mexico
05:33.400 --> 05:38.133 align:start position:10% line:79.33% size:80%
are known for having great music
and really craveworthy food.
05:38.266 --> 05:41.500 align:start position:20% line:79.33% size:57.5%
And I want to make some
craveworthy tacos for you, too,
05:41.633 --> 05:44.033 align:start position:17.5% line:79.33% size:45%
that are different
and also from Nuevo León.
05:44.166 --> 05:46.200 align:start position:15% line:10% size:70%
They're known as taco rojos,
05:46.333 --> 05:48.766 align:start position:22.5% line:10% size:55%
and that translates to
red tacos
05:48.900 --> 05:50.966 align:start position:20% line:10% size:60%
because the masa is red.
05:51.100 --> 05:54.433 align:start position:20% line:79.33% size:60%
So, I'm gonna add a ripe
Roma tomato
05:54.566 --> 05:56.833 align:start position:30% line:79.33% size:37.5%
to start making
that seasoning sauce.
05:56.966 --> 05:58.833 align:start position:17.5% line:84.67% size:62.5%
In goes, just like that--
05:58.966 --> 06:00.133 align:start position:35% line:84.67% size:30%
full tomato.
06:00.266 --> 06:02.300 align:start position:22.5% line:10% size:55%
And then I'm gonna add
3 guajillo chilies,
06:02.433 --> 06:05.433 align:start position:30% line:10% size:40%
remove the stem,
open it up,
06:05.566 --> 06:07.800 align:start position:27.5% line:10% size:42.5%
remove the seeds.
06:07.933 --> 06:10.833 align:start position:17.5% line:10% size:65%
They're going to rehydrate
at the same time
06:10.966 --> 06:12.200 align:start position:25% line:10% size:50%
as the tomato cooks.
06:12.333 --> 06:14.366 align:start position:10% line:84.67% size:77.5%
And I'm adding 2 garlic cloves.
06:14.500 --> 06:17.400 align:start position:22.5% line:79.33% size:55%
So, this is gonna take
about 10 minutes.
06:17.533 --> 06:21.166 align:start position:20% line:79.33% size:47.5%
The taco rojos have
a guajillo tomato salsa
06:21.300 --> 06:23.233 align:start position:22.5% line:79.33% size:52.5%
that are gonna season
the masa,
06:23.366 --> 06:26.200 align:start position:25% line:79.33% size:45%
but then the tacos
are completely bathed
06:26.333 --> 06:29.133 align:start position:15% line:84.67% size:67.5%
in a tomatillo green salsa.
06:29.266 --> 06:30.833 align:start position:15% line:79.33% size:67.5%
Pati, voice-over: I'm gonna
roast my ingredients
06:30.966 --> 06:33.933 align:start position:27.5% line:79.33% size:42.5%
for a few minutes
directly in my fireplace,
06:34.066 --> 06:36.933 align:start position:10% line:79.33% size:80%
because if I've learned anything
from Nuevo León,
06:37.066 --> 06:41.466 align:start position:12.5% line:79.33% size:75%
is that this is the proper way
to roast them for salsita.
06:41.600 --> 06:42.933 align:start position:45% line:84.67% size:10%
Yum!
06:43.066 --> 06:44.966 align:start position:30% line:79.33% size:40%
All I'm gonna do
is throw in
06:45.100 --> 06:48.600 align:start position:17.5% line:79.33% size:60%
these truly fire-roasted
tomatillos with everything.
06:48.733 --> 06:51.900 align:start position:27.5% line:79.33% size:45%
And these are like
tomatillo s'mores.
06:52.033 --> 06:54.966 align:start position:22.5% line:79.33% size:55%
Just removing the stem
of the serrano
06:55.100 --> 06:56.466 align:start position:12.5% line:84.67% size:72.5%
but throwing it all in there.
06:56.600 --> 06:59.033 align:start position:27.5% line:84.67% size:47.5%
Charred onion. Yum!
06:59.166 --> 07:04.300 align:start position:12.5% line:79.33% size:72.5%
I have the garlic that cooked
inside of its skin...
07:04.433 --> 07:09.900 align:start position:30% line:10% size:42.5%
and I'm gonna add
just a teaspoon of salt...
07:10.033 --> 07:11.633 align:start position:20% line:10% size:60%
a handful of cilantro...
07:11.766 --> 07:14.033 align:start position:12.5% line:10% size:72.5%
which would make about a cup,
07:14.166 --> 07:16.900 align:start position:27.5% line:10% size:32.5%
a teaspoon of
the chili pequin.
07:17.033 --> 07:20.700 align:start position:15% line:79.33% size:70%
And now I'm gonna puree this
not until completely smooth,
07:20.833 --> 07:25.000 align:start position:22.5% line:79.33% size:52.5%
because I always like
my salsa verde
07:25.133 --> 07:29.566 align:start position:12.5% line:79.33% size:75%
to the point where I can still
see the seeds of the tomatillos.
07:29.700 --> 07:33.233 align:start position:12.5% line:79.33% size:72.5%
I think they're so incredibly
charming to bite into.
07:33.366 --> 07:35.300 align:start position:37.5% line:84.67% size:25%
[Whirring]
07:37.233 --> 07:39.900 align:start position:30% line:84.67% size:40%
That is perfect!
07:42.166 --> 07:43.433 align:start position:32.5% line:84.67% size:32.5%
[Smacks lips]
07:45.366 --> 07:46.800 align:start position:45% line:84.67% size:10%
Yum.
07:46.933 --> 07:50.266 align:start position:17.5% line:79.33% size:62.5%
I guarantee you will have
never tasted
07:50.400 --> 07:52.033 align:start position:20% line:84.67% size:60%
a salsa verde like this.
07:52.166 --> 07:53.700 align:start position:17.5% line:84.67% size:65%
So, let me clear a little.
07:53.833 --> 07:55.433 align:start position:30% line:79.33% size:37.5%
I'm gonna rinse
my blender
07:55.566 --> 07:58.100 align:start position:20% line:79.33% size:57.5%
because I need to puree
the guajillo sauce
07:58.233 --> 07:59.866 align:start position:12.5% line:84.67% size:72.5%
that's gonna go into my masa.
08:00.000 --> 08:03.100 align:start position:22.5% line:79.33% size:52.5%
I'm gonna add in here
the guajillos
08:03.233 --> 08:06.200 align:start position:20% line:79.33% size:57.5%
that already rehydrated
and plumped up
08:06.333 --> 08:08.200 align:start position:15% line:84.67% size:67.5%
and the tomato that cooked.
08:08.333 --> 08:11.533 align:start position:25% line:79.33% size:50%
You can see how soft
and mushy it is.
08:11.666 --> 08:14.300 align:start position:27.5% line:79.33% size:47.5%
And then I'm adding
the 2 garlic cloves
08:14.433 --> 08:16.633 align:start position:12.5% line:84.67% size:72.5%
that are now cooked and soft.
08:16.766 --> 08:21.100 align:start position:22.5% line:79.33% size:55%
And then I'm gonna add
1 cup of the cooking liquid.
08:21.233 --> 08:25.600 align:start position:12.5% line:10% size:75%
This is the color that's gonna
go into the masa.
08:25.733 --> 08:28.933 align:start position:17.5% line:10% size:62.5%
That's why they're called
taco rojos.
08:29.066 --> 08:31.700 align:start position:22.5% line:10% size:55%
Gonna puree this until
completely smooth.
08:31.833 --> 08:33.566 align:start position:57.5% line:10% size:25%
[Whirring]
08:37.033 --> 08:40.800 align:start position:22.5% line:10% size:57.5%
I don't want it to have
any texture or extra thickness
08:40.933 --> 08:43.733 align:start position:17.5% line:79.33% size:65%
'cause I need my tortillas
to be lean and puff.
08:43.866 --> 08:48.166 align:start position:15% line:79.33% size:60%
So, I'm gonna go through
the extra step of straining.
08:48.300 --> 08:50.933 align:start position:22.5% line:79.33% size:52.5%
So, I'm hoping to get
1 1/2 cups.
08:51.066 --> 08:52.966 align:start position:27.5% line:79.33% size:42.5%
Now, if you don't
get 1 1/2 cups,
08:53.100 --> 08:55.500 align:start position:30% line:79.33% size:40%
you can just add
a little bit more water.
08:55.633 --> 09:00.366 align:start position:12.5% line:10% size:72.5%
And we are gonna start making
tortillas rojas
09:00.500 --> 09:03.300 align:start position:25% line:10% size:47.5%
for the taco rojos,
which I'm so very excited
09:03.433 --> 09:05.700 align:start position:15% line:10% size:67.5%
because it's the first time
we do this here.
09:05.833 --> 09:08.933 align:start position:22.5% line:79.33% size:55%
I want to set my comal
over medium heat.
09:09.066 --> 09:12.100 align:start position:22.5% line:79.33% size:52.5%
This needs to preheat
for at least a few minutes.
09:12.233 --> 09:14.600 align:start position:27.5% line:79.33% size:32.5%
If your comal
is not preheated,
09:14.733 --> 09:16.866 align:start position:12.5% line:84.67% size:75%
the tortillas are gonna stick.
09:17.000 --> 09:20.266 align:start position:20% line:79.33% size:57.5%
So I'm gonna add 2 cups
of Masa Harina.
09:20.400 --> 09:23.700 align:start position:15% line:10% size:67.5%
I'm just going in, and then
I'm leveling with my knife.
09:23.833 --> 09:26.866 align:start position:22.5% line:79.33% size:55%
And then I'm gonna add
1/2 teaspoon salt.
09:27.000 --> 09:29.100 align:start position:35% line:79.33% size:32.5%
And then it's
actually really good
09:29.233 --> 09:31.400 align:start position:27.5% line:79.33% size:42.5%
that we just cook
and puree this
09:31.533 --> 09:35.666 align:start position:12.5% line:79.33% size:75%
because it's good to have warm
or somewhat hot liquid
09:35.800 --> 09:38.200 align:start position:17.5% line:79.33% size:65%
going into the Masa Harina
when you mix it.
09:38.333 --> 09:40.666 align:start position:22.5% line:10% size:50%
Now, just be careful
not to burn yourself.
09:40.800 --> 09:45.200 align:start position:15% line:10% size:67.5%
We're gonna make these taco
rojos with queso fresco,
09:45.333 --> 09:47.433 align:start position:25% line:10% size:50%
but I'm gonna season
the queso fresco.
09:47.566 --> 09:50.800 align:start position:20% line:10% size:47.5%
As I'm kneading it,
it is cracking a little,
09:50.933 --> 09:53.366 align:start position:30% line:10% size:42.5%
so, I'm gonna add
a little bit more water.
09:53.500 --> 09:57.366 align:start position:22.5% line:10% size:42.5%
You want the masa
to feel like Play-Doh,
09:57.500 --> 09:59.800 align:start position:17.5% line:10% size:65%
very smooth and malleable.
09:59.933 --> 10:05.966 align:start position:22.5% line:10% size:57.5%
And now I'm gonna split
this masa into 16 balls.
10:06.100 --> 10:08.133 align:start position:27.5% line:10% size:42.5%
We have our masa.
10:08.266 --> 10:10.866 align:start position:27.5% line:10% size:42.5%
I'm gonna keep it
covered here
10:11.000 --> 10:13.100 align:start position:20% line:10% size:60%
because masa dries fast.
10:13.233 --> 10:15.500 align:start position:17.5% line:10% size:62.5%
I have my tortilla press.
10:17.066 --> 10:22.433 align:start position:10% line:10% size:77.5%
And you need to add 2 pieces of
plastic to your tortilla press.
10:22.566 --> 10:24.300 align:start position:20% line:10% size:57.5%
One goes at the bottom,
10:24.433 --> 10:27.400 align:start position:22.5% line:79.33% size:50%
and the best plastic
is really thin plastic.
10:27.533 --> 10:30.766 align:start position:27.5% line:79.33% size:40%
See? Super thin,
and you just cut some rounds.
10:30.900 --> 10:33.100 align:start position:15% line:84.67% size:67.5%
You have your ball of masa,
10:33.233 --> 10:35.266 align:start position:25% line:79.33% size:37.5%
then you put it
right in the middle,
10:35.400 --> 10:40.000 align:start position:15% line:79.33% size:67.5%
and then you make sure your
flat griddle is really hot
10:40.133 --> 10:41.433 align:start position:27.5% line:84.67% size:42.5%
over medium heat.
10:41.566 --> 10:45.366 align:start position:17.5% line:10% size:62.5%
And then you're gonna add
the top plastic, like this.
10:45.500 --> 10:50.700 align:start position:12.5% line:10% size:72.5%
So, then you just press down,
gentle but all the way down
10:50.833 --> 10:55.366 align:start position:30% line:10% size:37.5%
'cause you want
a very thin tortilla.
10:55.500 --> 11:00.333 align:start position:22.5% line:10% size:57.5%
So, you're looking for,
like, 5- to 6-inch round
11:00.466 --> 11:04.000 align:start position:17.5% line:10% size:65%
and, like, 1/8 of an inch.
11:04.133 --> 11:05.866 align:start position:10% line:84.67% size:80%
See, I'm raising the packet now.
11:06.000 --> 11:08.933 align:start position:20% line:79.33% size:60%
I'm removing the plastic
from the top.
11:09.066 --> 11:12.233 align:start position:30% line:10% size:42.5%
Put it back again
so I don't forget the next time.
11:12.366 --> 11:17.333 align:start position:15% line:79.33% size:60%
And then, I'm gonna peel
the plastic from the bottom.
11:17.466 --> 11:20.133 align:start position:10% line:84.67% size:77.5%
You just lay down the tortilla.
11:20.266 --> 11:25.300 align:start position:15% line:10% size:62.5%
You're gonna count, like,
anywhere from 45-60 seconds.
11:25.433 --> 11:28.866 align:start position:17.5% line:10% size:55%
You have to wait until
the bottom of the tortilla
11:29.000 --> 11:30.933 align:start position:27.5% line:10% size:35%
changes color,
and this is funny,
11:31.066 --> 11:35.100 align:start position:20% line:10% size:55%
because it will change
to a kind of pale color
11:35.233 --> 11:38.666 align:start position:22.5% line:10% size:52.5%
with a, like, kind of
a sand dunes texture,
11:38.800 --> 11:43.533 align:start position:12.5% line:10% size:72.5%
but you don't want the bottom
to become freckled and browned.
11:45.500 --> 11:50.700 align:start position:15% line:79.33% size:67.5%
OK. See the texture, how it
looks like sand dunes a little?
11:50.833 --> 11:54.966 align:start position:12.5% line:79.33% size:70%
I'm gonna do the second flip
after, like, 60 to 90 seconds
11:55.100 --> 11:58.866 align:start position:17.5% line:10% size:67.5%
when the bottom now becomes
really freckled and browned.
11:59.000 --> 12:02.433 align:start position:10% line:10% size:77.5%
And then after the second flip,
if you did it right,
12:02.566 --> 12:04.000 align:start position:17.5% line:10% size:62.5%
the tortilla should puff.
12:04.133 --> 12:06.533 align:start position:35% line:10% size:30%
You know why
you want that puff?
12:06.666 --> 12:09.833 align:start position:12.5% line:10% size:75%
Because you want the tortillas
to cook under, over,
12:09.966 --> 12:11.433 align:start position:30% line:10% size:37.5%
and in-between.
12:11.566 --> 12:13.566 align:start position:15% line:10% size:70%
If the tortillas don't puff,
12:13.700 --> 12:16.900 align:start position:25% line:10% size:50%
then you get a hard,
stiff tortilla
12:17.033 --> 12:18.733 align:start position:12.5% line:10% size:72.5%
that cracks when you fold it.
12:18.866 --> 12:21.166 align:start position:17.5% line:10% size:65%
So, you know those Mexican
tortillas you've eaten
12:21.300 --> 12:24.300 align:start position:17.5% line:10% size:62.5%
with tacos or quesadillas
that are so soft and delicious?
12:24.433 --> 12:26.433 align:start position:10% line:10% size:80%
That's because they puffed. See?
12:26.566 --> 12:27.966 align:start position:20% line:84.67% size:60%
That's a beautiful puff.
12:28.100 --> 12:32.666 align:start position:15% line:79.33% size:65%
And after it puffed and it
cooked for, like, 15 seconds,
12:32.800 --> 12:35.633 align:start position:20% line:10% size:52.5%
then you can store it
in your tortilla warmer.
12:35.766 --> 12:37.833 align:start position:25% line:79.33% size:50%
And then, let's just
make some more.
12:37.966 --> 12:40.266 align:start position:47.5% line:84.67% size:2.5%
♪
12:40.400 --> 12:42.933 align:start position:17.5% line:79.33% size:62.5%
Pati, voice-over: Located
a few neighborhoods over,
12:43.066 --> 12:45.166 align:start position:32.5% line:10% size:30%
El Aguacate,
or The Avocado,
12:45.300 --> 12:48.366 align:start position:17.5% line:10% size:62.5%
caters to factory workers
who stop by for a drink
12:48.500 --> 12:50.533 align:start position:22.5% line:10% size:52.5%
and games of dominoes
after work.
13:04.600 --> 13:07.866 align:start position:47.5% line:84.67% size:2.5%
♪
13:10.133 --> 13:12.366 align:start position:10% line:10% size:10%
Ahh!
Ha ha ha!
13:14.433 --> 13:16.333 align:start position:10% line:10% size:32.5%
I pay. I pay.
13:18.466 --> 13:20.800 align:start position:10% line:10% size:17.5%
Whoa...
13:20.933 --> 13:23.400 align:start position:10% line:10% size:32.5%
Oh, these are
beautiful!
13:23.533 --> 13:24.933 align:start position:10% line:10% size:27.5%
Oh, my God!
13:25.066 --> 13:27.700 align:start position:25% line:79.33% size:52.5%
Pati, voice-over: OK,
I may have lost at dominoes,
13:27.833 --> 13:29.900 align:start position:25% line:79.33% size:37.5%
but I'm winning
some fantastic food.
13:30.033 --> 13:33.500 align:start position:15% line:79.33% size:67.5%
The rule at El Aguacate is:
the more you drink,
13:33.633 --> 13:35.533 align:start position:15% line:84.67% size:67.5%
the more free food you get.
13:35.666 --> 13:37.633 align:start position:20% line:79.33% size:60%
So, with the first beer,
we got that...
13:37.766 --> 13:39.000 align:start position:50% line:84.67% size:40%
[David laughing]
13:39.133 --> 13:41.266 align:start position:10% line:79.33% size:40%
The second beer,
we got these.
13:41.400 --> 13:43.133 align:start position:30% line:84.67% size:60%
If you drink 12 beers...
13:43.266 --> 13:45.966 align:start position:10% line:79.33% size:47.5%
You get 12 courses.
Ha ha ha!
13:46.100 --> 13:49.100 align:start position:15% line:79.33% size:67.5%
Pati, voice-over: I can see
how men might appreciate
13:49.233 --> 13:52.633 align:start position:12.5% line:79.33% size:72.5%
a place to go to forget about
their troubles for a while.
13:52.766 --> 13:56.033 align:start position:20% line:79.33% size:60%
It's nice to experience,
but now that my producer and I
13:56.166 --> 13:58.000 align:start position:27.5% line:79.33% size:32.5%
are receiving
thoughtful gifts,
13:58.133 --> 14:02.033 align:start position:12.5% line:79.33% size:75%
it's probably time to let them
go back to what they were doing.
14:04.666 --> 14:06.966 align:start position:47.5% line:84.67% size:2.5%
♪
14:07.100 --> 14:09.000 align:start position:37.5% line:79.33% size:25%
Now I know
you're getting hungry.
14:09.133 --> 14:12.166 align:start position:22.5% line:79.33% size:50%
Let's finish filling
those scrumptious taco rojos.
14:12.300 --> 14:14.200 align:start position:12.5% line:84.67% size:72.5%
We have so many things ready.
14:14.333 --> 14:17.033 align:start position:20% line:79.33% size:57.5%
We have the salsa verde
con pequin.
14:17.166 --> 14:20.133 align:start position:17.5% line:84.67% size:65%
We have the red tortillas.
14:20.266 --> 14:24.133 align:start position:22.5% line:79.33% size:55%
And now I'm gonna make
my queso fresco filling.
14:24.266 --> 14:28.433 align:start position:15% line:79.33% size:67.5%
I'm gonna add 2 tablespoons
of safflower oil.
14:28.566 --> 14:35.633 align:start position:10% line:79.33% size:80%
Once it heats up, adding 1/2 cup
of finely chopped white onion.
14:35.766 --> 14:40.000 align:start position:17.5% line:79.33% size:65%
This has 2 serrano chilies
that are already chopped.
14:40.133 --> 14:43.633 align:start position:32.5% line:79.33% size:37.5%
And, of course,
I'm keeping the seeds.
14:43.766 --> 14:45.033 align:start position:37.5% line:84.67% size:25%
[Sizzling]
14:45.166 --> 14:47.233 align:start position:15% line:84.67% size:70%
You want to have enough oil.
14:47.366 --> 14:50.400 align:start position:20% line:10% size:45%
They're not bathed
or swimming in the oil,
14:50.533 --> 14:53.666 align:start position:15% line:10% size:67.5%
but they get nicely coated.
14:53.800 --> 14:57.300 align:start position:27.5% line:79.33% size:42.5%
One garlic clove,
finely chopped.
14:57.433 --> 15:01.500 align:start position:15% line:79.33% size:70%
And I add it after the onion
and the serrano soften,
15:01.633 --> 15:04.233 align:start position:20% line:79.33% size:57.5%
because the garlic just
cooks that much faster
15:04.366 --> 15:08.966 align:start position:10% line:79.33% size:80%
and we're only waiting until the
garlic becomes a little fragrant
15:09.100 --> 15:11.066 align:start position:22.5% line:84.67% size:52.5%
and changes in color.
15:11.200 --> 15:14.900 align:start position:17.5% line:84.67% size:62.5%
And then I'm combining...
15:15.033 --> 15:18.266 align:start position:20% line:84.67% size:60%
tomatoes and tomatillos.
15:18.400 --> 15:22.533 align:start position:22.5% line:79.33% size:55%
I have 2 Roma tomatoes
that I finely chopped,
15:22.666 --> 15:26.233 align:start position:15% line:79.33% size:62.5%
and I'm keeping the seeds
and the skin and everything.
15:26.366 --> 15:30.933 align:start position:17.5% line:79.33% size:47.5%
I have 3 tomatillos
that I husked and cleaned
15:31.066 --> 15:32.666 align:start position:27.5% line:84.67% size:47.5%
and finely chopped.
15:32.800 --> 15:34.866 align:start position:12.5% line:84.67% size:72.5%
They go really well together.
15:35.000 --> 15:37.666 align:start position:22.5% line:79.33% size:37.5%
Then I'm adding
a little bit of salt.
15:37.800 --> 15:40.200 align:start position:27.5% line:79.33% size:42.5%
And then you just
let this soften.
15:40.333 --> 15:43.233 align:start position:22.5% line:79.33% size:52.5%
OK, so, this is ready
because you can see
15:43.366 --> 15:48.733 align:start position:15% line:79.33% size:60%
how mushy and smushy the
tomatoes and tomatillos are.
15:48.866 --> 15:51.833 align:start position:15% line:79.33% size:67.5%
My favorite meal of the day
is breakfast
15:51.966 --> 15:54.533 align:start position:17.5% line:84.67% size:62.5%
and...breakfast in Mexico
15:54.666 --> 15:59.700 align:start position:17.5% line:79.33% size:65%
because Mexican breakfasts
are perfect for any time of day.
15:59.833 --> 16:04.633 align:start position:12.5% line:79.33% size:72.5%
I'm adding 2 cups or 8 ounces
of queso fresco.
16:04.766 --> 16:08.000 align:start position:22.5% line:10% size:40%
And queso fresco
is a beautiful cheese
16:08.133 --> 16:13.466 align:start position:22.5% line:10% size:52.5%
because it is crumbly
and it's tangy
16:13.600 --> 16:15.600 align:start position:20% line:10% size:57.5%
and it's lightly salty.
16:15.733 --> 16:19.666 align:start position:20% line:10% size:57.5%
And it is so satisfying
to bite into.
16:19.800 --> 16:23.133 align:start position:22.5% line:10% size:55%
OK, so I'm adding this
straight in here.
16:27.100 --> 16:29.800 align:start position:27.5% line:10% size:45%
It smells so nice.
16:29.933 --> 16:32.600 align:start position:12.5% line:10% size:75%
So, now I'm just combining it.
16:32.733 --> 16:35.666 align:start position:27.5% line:10% size:45%
Yum. So delicious.
16:35.800 --> 16:38.100 align:start position:32.5% line:10% size:35%
Let me bring--
Mila knows it's ready.
16:40.000 --> 16:42.333 align:start position:20% line:84.67% size:57.5%
[Pan clatters on stove]
16:42.466 --> 16:46.533 align:start position:12.5% line:79.33% size:72.5%
I really wish that Mila could
eat all of the food I make.
16:46.666 --> 16:49.000 align:start position:25% line:79.33% size:50%
You can use a comal,
a griddle.
16:49.133 --> 16:53.100 align:start position:20% line:79.33% size:57.5%
And I'm setting it over
low-medium heat.
16:53.233 --> 16:54.766 align:start position:22.5% line:10% size:55%
And this is very easy,
16:54.900 --> 16:59.400 align:start position:10% line:10% size:72.5%
'cause I'm just gonna take my
tortilla rojas that I just made.
16:59.533 --> 17:06.000 align:start position:10% line:10% size:65%
So I'm adding a sufficient
amount of queso fresco filling.
17:06.133 --> 17:11.100 align:start position:20% line:10% size:55%
Then I'm just folding.
I'm going for the next one.
17:11.233 --> 17:14.733 align:start position:37.5% line:10% size:25%
[Sizzling]
17:14.866 --> 17:16.633 align:start position:27.5% line:10% size:47.5%
Oh, that looks yum!
17:16.766 --> 17:18.133 align:start position:37.5% line:10% size:20%
Come on!
17:18.266 --> 17:19.600 align:start position:27.5% line:84.67% size:45%
OK, flipping here.
17:19.733 --> 17:21.900 align:start position:35% line:79.33% size:32.5%
We want these
to get toasty.
17:23.600 --> 17:28.200 align:start position:22.5% line:10% size:57.5%
I feel like I have like
my morning taco stand...
17:28.333 --> 17:31.433 align:start position:27.5% line:10% size:45%
for all of you who
went out last night
17:31.566 --> 17:33.000 align:start position:22.5% line:10% size:55%
and stayed up so late.
17:33.133 --> 17:35.400 align:start position:37.5% line:79.33% size:25%
[Sizzling]
Yum.
17:35.533 --> 17:38.433 align:start position:32.5% line:84.67% size:35%
Aw, so pretty!
17:40.833 --> 17:42.300 align:start position:45% line:84.67% size:10%
Yum.
17:42.433 --> 17:43.766 align:start position:27.5% line:10% size:42.5%
OK, so I'm adding
a little crema...
17:43.900 --> 17:45.533 align:start position:47.5% line:84.67% size:2.5%
♪
17:45.666 --> 17:48.266 align:start position:22.5% line:84.67% size:55%
a little queso cotija.
17:49.633 --> 17:51.433 align:start position:22.5% line:84.67% size:55%
Don't mind me if I do.
17:51.566 --> 17:54.233 align:start position:27.5% line:79.33% size:32.5%
Oh, I want to
eat it like this!
17:54.366 --> 17:58.000 align:start position:47.5% line:84.67% size:2.5%
♪
17:58.133 --> 17:59.700 align:start position:42.5% line:84.67% size:15%
Mmm...
17:59.833 --> 18:01.000 align:start position:32.5% line:84.67% size:32.5%
It's so good!
18:01.133 --> 18:02.966 align:start position:27.5% line:84.67% size:47.5%
Messy, craveworthy,
18:03.100 --> 18:06.666 align:start position:12.5% line:79.33% size:75%
perfect for breakfast, brunch,
lunch, any time, dinner.
18:06.800 --> 18:09.366 align:start position:22.5% line:84.67% size:55%
Oh! Late night dinner.
18:09.500 --> 18:13.033 align:start position:47.5% line:84.67% size:2.5%
♪
18:13.166 --> 18:14.666 align:start position:22.5% line:79.33% size:42.5%
Pati, voice-over:
Now it's time to visit
18:14.800 --> 18:18.700 align:start position:10% line:79.33% size:77.5%
what some locals tell me is the
best taco stand in Monterrey:
18:18.833 --> 18:20.533 align:start position:27.5% line:84.67% size:45%
Tacos El Compadre,
18:20.666 --> 18:23.466 align:start position:22.5% line:79.33% size:55%
more commonly known as
Tacos El Muerto
18:23.600 --> 18:25.000 align:start position:22.5% line:84.67% size:52.5%
or Tacos of the Dead.
18:25.133 --> 18:27.933 align:start position:17.5% line:79.33% size:52.5%
I'm thinking the name
comes from the neighbors.
18:28.066 --> 18:30.033 align:start position:30% line:10% size:37.5%
Pati: Ha ha ha!
18:48.366 --> 18:51.233 align:start position:15% line:79.33% size:67.5%
Pati, voice-over: Mary Rico
never expected to run
18:51.366 --> 18:52.900 align:start position:17.5% line:84.67% size:62.5%
and operate the taqueria.
18:53.033 --> 18:57.033 align:start position:10% line:79.33% size:77.5%
It all started with her in-laws
almost 50 years ago,
18:57.166 --> 18:58.733 align:start position:10% line:84.67% size:80%
selling stews out of their home.
19:23.000 --> 19:24.966 align:start position:12.5% line:79.33% size:72.5%
Pati, voice-over: They set up
a stand near the cemetery,
19:25.100 --> 19:28.333 align:start position:25% line:79.33% size:50%
and the cabeza tacos
became a big hit.
19:28.466 --> 19:32.466 align:start position:15% line:79.33% size:70%
But not long after, a series
of unexpected deaths--
19:32.600 --> 19:35.566 align:start position:20% line:79.33% size:60%
first, her father-in-law
and then her husband--
19:35.700 --> 19:39.566 align:start position:20% line:79.33% size:57.5%
left a young widow with
no business experience
19:39.700 --> 19:41.166 align:start position:15% line:84.67% size:67.5%
in charge of the operation.
19:51.733 --> 19:54.000 align:start position:60% line:10% size:22.5%
Ayy, wow!
19:54.133 --> 19:56.800 align:start position:15% line:79.33% size:70%
Pati, voice-over: Their love
for tacos and the customers
19:56.933 --> 19:59.000 align:start position:35% line:79.33% size:32.5%
kept the Rico
family business going.
20:05.800 --> 20:07.633 align:start position:10% line:79.33% size:35%
They're making
their last name proud.
20:17.900 --> 20:18.866 align:start position:35% line:84.67% size:27.5%
[Crunching]
20:19.000 --> 20:20.233 align:start position:62.5% line:84.67% size:15%
Mmm...
20:21.933 --> 20:23.666 align:start position:35% line:84.67% size:30%
Both: Mmm...
20:35.166 --> 20:36.766 align:start position:27.5% line:79.33% size:42.5%
Pati, voice-over:
I'm not making head tacos
20:36.900 --> 20:38.333 align:start position:20% line:84.67% size:60%
in my kitchen right now,
20:38.466 --> 20:40.566 align:start position:25% line:79.33% size:50%
but I am whipping up
some comfort food
20:40.700 --> 20:43.933 align:start position:10% line:79.33% size:77.5%
that you can definitely tackle,
and is a great option
20:44.066 --> 20:46.700 align:start position:17.5% line:79.33% size:62.5%
if you stayed up too late
at the cantinas.
20:46.833 --> 20:49.900 align:start position:47.5% line:84.67% size:2.5%
♪
20:50.033 --> 20:55.766 align:start position:12.5% line:10% size:72.5%
I am making hash corn chorizo
and eggs.
20:55.900 --> 21:00.200 align:start position:10% line:10% size:77.5%
It's all about craveworthy food
that you can have any time.
21:00.333 --> 21:03.533 align:start position:25% line:79.33% size:50%
So I have a pound of
Mexican chorizo.
21:03.666 --> 21:06.466 align:start position:12.5% line:84.67% size:75%
You want to remove the casing,
21:06.600 --> 21:12.400 align:start position:15% line:10% size:70%
and I have my pan preheating
at medium-high heat.
21:12.533 --> 21:14.366 align:start position:27.5% line:10% size:45%
And I'm just gonna
roughly chop.
21:14.500 --> 21:16.766 align:start position:32.5% line:10% size:35%
After I add it
into the pan,
21:16.900 --> 21:19.666 align:start position:22.5% line:10% size:52.5%
I'm going to continue
breaking it apart
21:19.800 --> 21:24.566 align:start position:12.5% line:10% size:75%
with wooden spatulas or spoons
because once it hits the pan,
21:24.700 --> 21:26.666 align:start position:27.5% line:79.33% size:45%
it wants to, like,
get back together.
21:29.166 --> 21:30.766 align:start position:20% line:84.67% size:27.5%
[Splashing]
21:30.900 --> 21:32.833 align:start position:37.5% line:79.33% size:25%
[Sizzling]
While this browns,
21:32.966 --> 21:35.400 align:start position:15% line:84.67% size:70%
I'm gonna grate my potatoes.
21:35.533 --> 21:40.133 align:start position:12.5% line:10% size:75%
So, I'm peeling 3/4 of a pound
of russet potatoes.
21:40.266 --> 21:41.933 align:start position:22.5% line:10% size:55%
This is so satisfying.
21:42.066 --> 21:42.966 align:start position:60% line:10% size:22.5%
[Grating]
21:43.100 --> 21:44.000 align:start position:57.5% line:10% size:27.5%
Hola, Mila.
21:44.133 --> 21:46.933 align:start position:10% line:79.33% size:47.5%
It's not dinnertime
yet, Mila.
21:47.066 --> 21:49.100 align:start position:22.5% line:84.67% size:55%
Gonna flip my chorizo.
21:49.233 --> 21:53.700 align:start position:12.5% line:79.33% size:72.5%
In Mexico, chorizo comes with
so much more fat.
21:53.833 --> 21:55.733 align:start position:12.5% line:84.67% size:72.5%
They make it here less fatty,
21:55.866 --> 21:58.100 align:start position:15% line:79.33% size:70%
so sometimes you need to add
a little more oil.
21:58.233 --> 22:02.200 align:start position:10% line:79.33% size:77.5%
I'm adding olive oil this time,
and I'm gonna add jalapeños
22:02.333 --> 22:03.533 align:start position:22.5% line:84.67% size:55%
that I already sliced.
22:03.666 --> 22:06.500 align:start position:27.5% line:79.33% size:47.5%
My recipe calls for
1 to 2 jalapeños,
22:06.633 --> 22:08.933 align:start position:27.5% line:79.33% size:35%
so, of course,
here that means 2.
22:09.066 --> 22:12.433 align:start position:30% line:79.33% size:37.5%
Then I'm adding
a cup of corn.
22:12.566 --> 22:13.900 align:start position:27.5% line:84.67% size:47.5%
This is fresh corn.
22:14.033 --> 22:15.800 align:start position:27.5% line:79.33% size:45%
You can use thawed
from frozen.
22:15.933 --> 22:19.100 align:start position:22.5% line:10% size:57.5%
I just want it to brown
on the outside a little.
22:19.233 --> 22:22.033 align:start position:22.5% line:10% size:55%
Ah! This is so pretty!
22:22.166 --> 22:25.566 align:start position:22.5% line:10% size:52.5%
I'm gonna scrape this
right in here,
22:25.700 --> 22:30.666 align:start position:10% line:10% size:80%
because we're making this recipe
in the same skillet.
22:30.800 --> 22:33.600 align:start position:20% line:10% size:60%
That already looks good.
22:33.733 --> 22:39.666 align:start position:15% line:10% size:67.5%
'Cause now I'm adding about
1/4 cup of olive oil
22:39.800 --> 22:41.433 align:start position:22.5% line:10% size:55%
right in the same pan.
22:41.566 --> 22:46.233 align:start position:17.5% line:10% size:65%
I'm reducing the heat here
to medium.
22:46.366 --> 22:50.066 align:start position:17.5% line:79.33% size:65%
And I have one white onion
that I already peeled
22:50.200 --> 22:53.366 align:start position:22.5% line:84.67% size:55%
and halved and sliced.
22:53.500 --> 22:57.500 align:start position:12.5% line:79.33% size:72.5%
I really want the onions here
to soften.
22:57.633 --> 22:59.466 align:start position:30% line:79.33% size:42.5%
I don't want them
to brown and crisp.
22:59.600 --> 23:02.766 align:start position:15% line:10% size:67.5%
So, I'm gonna crack 8 eggs.
23:02.900 --> 23:04.166 align:start position:40% line:10% size:17.5%
[Crack]
23:04.300 --> 23:07.166 align:start position:40% line:10% size:17.5%
Salt...
23:07.300 --> 23:08.900 align:start position:40% line:10% size:17.5%
pepper.
23:09.033 --> 23:15.233 align:start position:17.5% line:10% size:65%
You can see how the onions
have completely transformed.
23:15.366 --> 23:18.000 align:start position:12.5% line:10% size:75%
So, I'm gonna add my potatoes.
23:18.133 --> 23:22.133 align:start position:37.5% line:84.67% size:25%
[Sizzling]
23:22.266 --> 23:24.366 align:start position:17.5% line:79.33% size:65%
So, I'm gonna add a little
salt and pepper.
23:26.700 --> 23:29.566 align:start position:15% line:79.33% size:67.5%
Now, the potatoes are gonna
cook really fast
23:29.700 --> 23:33.366 align:start position:27.5% line:10% size:37.5%
because they're
nice and shredded.
23:33.500 --> 23:38.266 align:start position:15% line:10% size:67.5%
And I'm just gonna let them
sit there in the heat
23:38.400 --> 23:42.133 align:start position:12.5% line:10% size:75%
'cause I want to start getting
that hash brown texture,
23:42.266 --> 23:46.666 align:start position:15% line:10% size:65%
where the potato is cooked
but browned on the outside.
23:46.800 --> 23:51.166 align:start position:20% line:79.33% size:60%
OK, so, as that happens,
I'm gonna beat my eggs.
23:51.300 --> 23:55.333 align:start position:17.5% line:84.67% size:62.5%
Bringing in a comal here.
23:55.466 --> 23:59.866 align:start position:17.5% line:79.33% size:60%
Turning it over low heat
so I can heat my tortillas.
24:00.000 --> 24:06.300 align:start position:15% line:79.33% size:70%
I'm going to incorporate the
chorizo, corn, and jalapeño.
24:06.433 --> 24:08.566 align:start position:47.5% line:84.67% size:2.5%
♪
24:08.700 --> 24:11.133 align:start position:22.5% line:84.67% size:52.5%
Before I add my eggs,
24:11.266 --> 24:14.366 align:start position:15% line:10% size:67.5%
I like to make sure my heat
is not too high.
24:14.500 --> 24:16.200 align:start position:37.5% line:84.67% size:25%
[Sizzling]
24:18.800 --> 24:21.066 align:start position:20% line:84.67% size:57.5%
These are so beautiful!
24:21.200 --> 24:25.200 align:start position:12.5% line:84.67% size:75%
I love good, delicious messes.
24:25.333 --> 24:27.300 align:start position:15% line:84.67% size:67.5%
We need to taco this thing.
24:27.433 --> 24:30.333 align:start position:25% line:79.33% size:47.5%
I have my beautiful
tortilla rojas
24:30.466 --> 24:32.200 align:start position:22.5% line:84.67% size:52.5%
for those taco rojos.
24:32.333 --> 24:35.500 align:start position:25% line:79.33% size:52.5%
When you reheat them,
you should see a puff like this.
24:35.633 --> 24:38.533 align:start position:27.5% line:10% size:47.5%
That means you made
a good tortilla.
24:38.666 --> 24:40.833 align:start position:22.5% line:10% size:52.5%
You want to heat them
on both sides.
24:40.966 --> 24:44.166 align:start position:12.5% line:84.67% size:72.5%
And then, here's my tortilla.
24:44.300 --> 24:45.533 align:start position:45% line:84.67% size:10%
Yum.
24:45.666 --> 24:48.400 align:start position:25% line:79.33% size:50%
We make chubby tacos
in this house.
24:48.533 --> 24:57.066 align:start position:47.5% line:10% size:2.5%
♪
24:57.200 --> 24:58.800 align:start position:42.5% line:10% size:15%
Mmm...
24:58.933 --> 25:02.666 align:start position:20% line:10% size:55%
Look at the brown hash
and the caramelized onion
25:02.800 --> 25:05.666 align:start position:25% line:10% size:45%
and the sweet corn
and the spicy chorizo
25:05.800 --> 25:10.366 align:start position:12.5% line:10% size:72.5%
and--mmm!--that tangy salsita
in the tortillas.
25:10.500 --> 25:12.966 align:start position:15% line:10% size:67.5%
This is just yum, yum, yum!
25:13.100 --> 25:14.400 align:start position:45% line:10% size:10%
Mmm!
25:15.733 --> 25:17.266 align:start position:12.5% line:10% size:72.5%
Pati, voice-over: For recipes
and information
25:17.400 --> 25:21.700 align:start position:15% line:10% size:67.5%
from this episode and more,
visit PatiJinich.com.
25:21.833 --> 25:25.166 align:start position:35% line:10% size:30%
And connect!
Find me on Facebook, TikTok,
25:25.300 --> 25:29.500 align:start position:27.5% line:10% size:47.5%
Twitter, Instagram,
and Pinterest @PatiJinich.
25:29.633 --> 25:30.766 align:start position:37.5% line:10% size:25%
Announcer:
"Pati's Mexican Table"
25:30.900 --> 25:32.233 align:start position:20% line:10% size:57.5%
is brought to you by...
25:32.366 --> 25:38.800 align:start position:47.5% line:84.67% size:2.5%
♪
25:38.933 --> 25:41.366 align:start position:15% line:84.67% size:67.5%
Man: La Costeña ¡por sabor!
25:41.500 --> 25:45.166 align:start position:15% line:79.33% size:67.5%
Woman: Traditional recipes,
authentic flavors,
25:45.300 --> 25:46.333 align:start position:30% line:84.67% size:40%
and ingredients.
25:46.466 --> 25:49.066 align:start position:27.5% line:10% size:42.5%
A taste of México
in 90 seconds.
25:49.200 --> 25:51.500 align:start position:25% line:10% size:40%
SOMOS--food from
the heart of México.
25:51.633 --> 25:54.500 align:start position:47.5% line:10% size:2.5%
♪
25:54.633 --> 25:56.300 align:start position:27.5% line:10% size:47.5%
Singers: ♪ Avocados
from Mexico ♪
25:56.800 --> 25:58.700 align:start position:35% line:79.33% size:30%
A tradition
of authentic Latin flavors
25:58.766 --> 25:59.900 align:start position:25% line:84.67% size:50%
and family recipes.
25:59.966 --> 26:01.300 align:start position:27.5% line:84.67% size:42.5%
Tropical Cheese.
26:01.466 --> 26:04.200 align:start position:17.5% line:10% size:57.5%
Woman: Stand Together--
helping every person rise.
26:04.333 --> 26:06.333 align:start position:27.5% line:10% size:47.5%
More information at
StandTogether.org.
26:06.466 --> 26:09.833 align:start position:17.5% line:79.33% size:60%
Woman: Here, the typical
arroz con pollo...or not!
26:09.966 --> 26:11.133 align:start position:27.5% line:84.67% size:47.5%
Unfollow la Receta.
26:11.266 --> 26:12.366 align:start position:32.5% line:84.67% size:32.5%
Mahatma rice.
26:12.500 --> 26:14.066 align:start position:27.5% line:79.33% size:45%
Woman: King Arthur
Baking Company.
26:14.200 --> 26:15.800 align:start position:25% line:10% size:47.5%
Find out more about
our Masa Harina
26:15.933 --> 26:17.500 align:start position:20% line:10% size:60%
at KingArthurBaking.com.
26:17.633 --> 26:21.066 align:start position:15% line:10% size:67.5%
["Nationwide" theme playing
on guitar]
26:22.633 --> 26:25.000 align:start position:17.5% line:10% size:65%
Man: Cozilumbre--cookware,
bakeware, and kitchenware
26:25.133 --> 26:27.500 align:start position:17.5% line:10% size:65%
for cooking up tradiciones
in your cocinas.
26:27.633 --> 26:30.133 align:start position:47.5% line:84.67% size:2.5%
♪
26:30.266 --> 26:32.166 align:start position:15% line:84.67% size:67.5%
Man: Gobierno de Monterrey.
26:32.300 --> 26:34.066 align:start position:25% line:79.33% size:52.5%
Man: Proud to support
"Pati's Mexican Table"
26:34.200 --> 26:35.500 align:start position:22.5% line:84.67% size:52.5%
on Public Television.
26:38.800 --> 26:41.366 align:start position:47.5% line:84.67% size:2.5%
♪
26:43.300 --> 26:45.700 align:start position:47.5% line:84.67% size:2.5%
♪