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♪

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Pati, voice-over: Monterrey.

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Beyond the football stadiums 
and craft beer,

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Mexico's industrial mecca has 
a more overlooked social scene.

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The only thing 
my home doesn't have

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is a poster of girls 
in their underwear.

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[Man laughing]

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Pati, voice-over: Today, 
I'm going on a cantina crawl,

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where working men 
go to blow off steam.

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Wow! As long as you drink, 
they'll keep bringing 
you free food!

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Pati, voice-over: After 
a night at the cantinas,

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there's no better place 
to nurse a hangover

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than one of the best taco spots 
in Monterrey:

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Tacos El Compadre,

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better known as 
Tacos El Muerto

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or Tacos of the Dead

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to keep with 
the neighborhood's theme.

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Mmm!

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Then I'm showing you 
how to make your own

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crunchy, delicious tacos

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with red masa smothered in 
a tangy salsa verde

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spiced with chili pequin.

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Oh, that looks yum!

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Come on!

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Pati, voice-over: And for 
the perfect comfort food

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after a long night out 
at the cantina...

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That already 
looks good.

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potato hash with 
corn chorizo and eggs.

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♪

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Doesn't stop!

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Mmm! 
Ha ha ha!

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♪

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Mmm!

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Man: I am going to 
give you a secret.

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Yes. 
I love secrets.

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Pati: 
Mmm. Mmm...mmm!

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It's like nothing 
I've tasted before.

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

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♪

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Man: La Costeña ¡por sabor!

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Woman: Traditional recipes, 
authentic flavors,

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and ingredients.

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A taste of México 
in 90 seconds.

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SOMOS--food from 
the heart of México.

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♪

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Singers: ♪ Avocados 
from Mexico ♪

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Over 40 years, 
 bringing authentic

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Latin American flavors 
 to your table.

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Tropical Cheese.

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Woman: Stand Together-- 
helping every person rise.

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More information at 
StandTogether.org.

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Woman: Here, the typical 
arroz con pollo...or not!

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Unfollow la Receta.

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Mahatma rice.

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Woman: King Arthur 
Baking Company.

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Find out more about 
our Masa Harina

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at KingArthurBaking.com.

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["Nationwide" theme playing 
on guitar]

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Man: Cozilumbre--cookware, 
bakeware, and kitchenware

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for cooking up tradiciones 
in your cocinas.

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♪

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Man: Gobierno de Monterrey.

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♪

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Pati, voice-over: Cantinas 
are legendary in Mexico.

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These dive bars 
have historically discouraged

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or prohibited women from entry, 
so, naturally, I want in.

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Local author and historian 
David Canales

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is taking me to 
two of his favorites

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to see what these guys 
are up to behind closed doors.

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Uh-huh.

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Ah!

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Pati, voice-over: Cantinas here 
were born in the mid-1800s

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when the U.S. occupied Mexico,

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and more bars opened to meet the 
demand for alcoholic beverages.

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Cantinas are also famous for 
serving endless free botanas.

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Pati: 
They give you a--

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Oh, my gosh! 
That's so funny!

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As long as you-- 
As long as you drink,

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they'll keep bringing 
you free food!

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Pati, voice-over: This 
particular cantina

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is known for the giant 
avocado torta

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from the food cart next door.

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Ha ha ha ha!

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Ah!

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Pati, voice-over: And look.

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More of Nuevo León's 
key ingredients--

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That's--whoa!

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chili pequin delivered 
right to the bar.

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You guys, 
this is so much fun.

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I'm used to hanging 
out with guys 'cause 
I have 3 boys

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and a husband, 
so I feel at home!

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The only thing 
my home doesn't have

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is a poster of girls 
in their underwear.

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Ha ha ha!

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Pati, voice-over: El Robles 
opened in the 1920s

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and is like a history museum

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adorned with old photos 
and memorabilia.

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Bartender Don Sergio Robles 
is the curator.

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Ah!

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Ah!

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No!

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Pati: Cantinas in Mexico

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are known for having great music 
and really craveworthy food.

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And I want to make some 
craveworthy tacos for you, too,

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that are different 
and also from Nuevo León.

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They're known as taco rojos,

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and that translates to 
red tacos

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because the masa is red.

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So, I'm gonna add a ripe 
Roma tomato

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to start making 
that seasoning sauce.

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In goes, just like that--

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full tomato.

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And then I'm gonna add 
3 guajillo chilies,

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remove the stem, 
open it up,

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remove the seeds.

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They're going to rehydrate 
at the same time

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as the tomato cooks.

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And I'm adding 2 garlic cloves.

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So, this is gonna take 
about 10 minutes.

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The taco rojos have 
a guajillo tomato salsa

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that are gonna season 
the masa,

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but then the tacos 
are completely bathed

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in a tomatillo green salsa.

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Pati, voice-over: I'm gonna 
roast my ingredients

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for a few minutes 
directly in my fireplace,

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because if I've learned anything 
from Nuevo León,

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is that this is the proper way 
to roast them for salsita.

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Yum!

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All I'm gonna do 
is throw in

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these truly fire-roasted 
tomatillos with everything.

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And these are like 
tomatillo s'mores.

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Just removing the stem 
of the serrano

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but throwing it all in there.

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Charred onion. Yum!

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I have the garlic that cooked 
inside of its skin...

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and I'm gonna add 
just a teaspoon of salt...

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a handful of cilantro...

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which would make about a cup,

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a teaspoon of 
the chili pequin.

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And now I'm gonna puree this 
not until completely smooth,

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because I always like 
my salsa verde

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to the point where I can still 
see the seeds of the tomatillos.

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I think they're so incredibly 
charming to bite into.

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[Whirring]

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That is perfect!

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[Smacks lips]

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Yum.

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I guarantee you will have 
never tasted

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a salsa verde like this.

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So, let me clear a little.

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I'm gonna rinse 
my blender

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because I need to puree 
the guajillo sauce

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that's gonna go into my masa.

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I'm gonna add in here 
the guajillos

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that already rehydrated 
and plumped up

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and the tomato that cooked.

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You can see how soft 
and mushy it is.

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And then I'm adding 
the 2 garlic cloves

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that are now cooked and soft.

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And then I'm gonna add 
1 cup of the cooking liquid.

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This is the color that's gonna 
go into the masa.

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That's why they're called 
taco rojos.

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Gonna puree this until 
completely smooth.

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[Whirring]

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I don't want it to have 
any texture or extra thickness

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'cause I need my tortillas 
to be lean and puff.

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So, I'm gonna go through 
the extra step of straining.

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So, I'm hoping to get 
1 1/2 cups.

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Now, if you don't 
get 1 1/2 cups,

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you can just add 
a little bit more water.

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And we are gonna start making 
tortillas rojas

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for the taco rojos, 
which I'm so very excited

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because it's the first time 
we do this here.

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I want to set my comal 
over medium heat.

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This needs to preheat 
for at least a few minutes.

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If your comal 
is not preheated,

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the tortillas are gonna stick.

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So I'm gonna add 2 cups 
of Masa Harina.

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I'm just going in, and then 
I'm leveling with my knife.

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And then I'm gonna add 
1/2 teaspoon salt.

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And then it's 
actually really good

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that we just cook 
and puree this

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because it's good to have warm 
or somewhat hot liquid

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going into the Masa Harina 
when you mix it.

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Now, just be careful 
not to burn yourself.

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We're gonna make these taco 
rojos with queso fresco,

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but I'm gonna season 
the queso fresco.

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As I'm kneading it, 
it is cracking a little,

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so, I'm gonna add 
a little bit more water.

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You want the masa 
to feel like Play-Doh,

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very smooth and malleable.

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And now I'm gonna split 
this masa into 16 balls.

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00:10:06,100 --> 00:10:08,133
We have our masa.

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I'm gonna keep it 
covered here

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because masa dries fast.

196
00:10:13,233 --> 00:10:15,500
I have my tortilla press.

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00:10:17,066 --> 00:10:22,433
And you need to add 2 pieces of 
plastic to your tortilla press.

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00:10:22,566 --> 00:10:24,300
One goes at the bottom,

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and the best plastic 
is really thin plastic.

200
00:10:27,533 --> 00:10:30,766
See? Super thin, 
and you just cut some rounds.

201
00:10:30,900 --> 00:10:33,100
You have your ball of masa,

202
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then you put it 
right in the middle,

203
00:10:35,400 --> 00:10:40,000
and then you make sure your 
flat griddle is really hot

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00:10:40,133 --> 00:10:41,433
over medium heat.

205
00:10:41,566 --> 00:10:45,366
And then you're gonna add 
the top plastic, like this.

206
00:10:45,500 --> 00:10:50,700
So, then you just press down, 
gentle but all the way down

207
00:10:50,833 --> 00:10:55,366
'cause you want 
a very thin tortilla.

208
00:10:55,500 --> 00:11:00,333
So, you're looking for, 
like, 5- to 6-inch round

209
00:11:00,466 --> 00:11:04,000
and, like, 1/8 of an inch.

210
00:11:04,133 --> 00:11:05,866
See, I'm raising the packet now.

211
00:11:06,000 --> 00:11:08,933
I'm removing the plastic 
from the top.

212
00:11:09,066 --> 00:11:12,233
Put it back again 
so I don't forget the next time.

213
00:11:12,366 --> 00:11:17,333
And then, I'm gonna peel 
the plastic from the bottom.

214
00:11:17,466 --> 00:11:20,133
You just lay down the tortilla.

215
00:11:20,266 --> 00:11:25,300
You're gonna count, like, 
anywhere from 45-60 seconds.

216
00:11:25,433 --> 00:11:28,866
You have to wait until 
the bottom of the tortilla

217
00:11:29,000 --> 00:11:30,933
changes color, 
and this is funny,

218
00:11:31,066 --> 00:11:35,100
because it will change 
to a kind of pale color

219
00:11:35,233 --> 00:11:38,666
with a, like, kind of 
a sand dunes texture,

220
00:11:38,800 --> 00:11:43,533
but you don't want the bottom 
to become freckled and browned.

221
00:11:45,500 --> 00:11:50,700
OK. See the texture, how it 
looks like sand dunes a little?

222
00:11:50,833 --> 00:11:54,966
I'm gonna do the second flip 
after, like, 60 to 90 seconds

223
00:11:55,100 --> 00:11:58,866
when the bottom now becomes 
really freckled and browned.

224
00:11:59,000 --> 00:12:02,433
And then after the second flip, 
if you did it right,

225
00:12:02,566 --> 00:12:04,000
the tortilla should puff.

226
00:12:04,133 --> 00:12:06,533
You know why 
you want that puff?

227
00:12:06,666 --> 00:12:09,833
Because you want the tortillas 
to cook under, over,

228
00:12:09,966 --> 00:12:11,433
and in-between.

229
00:12:11,566 --> 00:12:13,566
If the tortillas don't puff,

230
00:12:13,700 --> 00:12:16,900
then you get a hard, 
stiff tortilla

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00:12:17,033 --> 00:12:18,733
that cracks when you fold it.

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00:12:18,866 --> 00:12:21,166
So, you know those Mexican 
tortillas you've eaten

233
00:12:21,300 --> 00:12:24,300
with tacos or quesadillas 
that are so soft and delicious?

234
00:12:24,433 --> 00:12:26,433
That's because they puffed. See?

235
00:12:26,566 --> 00:12:27,966
That's a beautiful puff.

236
00:12:28,100 --> 00:12:32,666
And after it puffed and it 
cooked for, like, 15 seconds,

237
00:12:32,800 --> 00:12:35,633
then you can store it 
in your tortilla warmer.

238
00:12:35,766 --> 00:12:37,833
And then, let's just 
make some more.

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00:12:37,966 --> 00:12:40,266
♪

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00:12:40,400 --> 00:12:42,933
Pati, voice-over: Located 
a few neighborhoods over,

241
00:12:43,066 --> 00:12:45,166
El Aguacate, 
or The Avocado,

242
00:12:45,300 --> 00:12:48,366
caters to factory workers 
who stop by for a drink

243
00:12:48,500 --> 00:12:50,533
and games of dominoes 
after work.

244
00:13:04,600 --> 00:13:07,866
♪

245
00:13:10,133 --> 00:13:12,366
Ahh! 
Ha ha ha!

246
00:13:14,433 --> 00:13:16,333
I pay. I pay.

247
00:13:18,466 --> 00:13:20,800
Whoa...

248
00:13:20,933 --> 00:13:23,400
Oh, these are 
beautiful!

249
00:13:23,533 --> 00:13:24,933
Oh, my God!

250
00:13:25,066 --> 00:13:27,700
Pati, voice-over: OK, 
I may have lost at dominoes,

251
00:13:27,833 --> 00:13:29,900
but I'm winning 
some fantastic food.

252
00:13:30,033 --> 00:13:33,500
The rule at El Aguacate is: 
the more you drink,

253
00:13:33,633 --> 00:13:35,533
the more free food you get.

254
00:13:35,666 --> 00:13:37,633
So, with the first beer, 
we got that...

255
00:13:37,766 --> 00:13:39,000
[David laughing]

256
00:13:39,133 --> 00:13:41,266
The second beer, 
we got these.

257
00:13:41,400 --> 00:13:43,133
If you drink 12 beers...

258
00:13:43,266 --> 00:13:45,966
You get 12 courses. 
Ha ha ha!

259
00:13:46,100 --> 00:13:49,100
Pati, voice-over: I can see 
how men might appreciate

260
00:13:49,233 --> 00:13:52,633
a place to go to forget about 
their troubles for a while.

261
00:13:52,766 --> 00:13:56,033
It's nice to experience, 
but now that my producer and I

262
00:13:56,166 --> 00:13:58,000
are receiving 
thoughtful gifts,

263
00:13:58,133 --> 00:14:02,033
it's probably time to let them 
go back to what they were doing.

264
00:14:04,666 --> 00:14:06,966
♪

265
00:14:07,100 --> 00:14:09,000
Now I know 
you're getting hungry.

266
00:14:09,133 --> 00:14:12,166
Let's finish filling 
those scrumptious taco rojos.

267
00:14:12,300 --> 00:14:14,200
We have so many things ready.

268
00:14:14,333 --> 00:14:17,033
We have the salsa verde 
con pequin.

269
00:14:17,166 --> 00:14:20,133
We have the red tortillas.

270
00:14:20,266 --> 00:14:24,133
And now I'm gonna make 
my queso fresco filling.

271
00:14:24,266 --> 00:14:28,433
I'm gonna add 2 tablespoons 
of safflower oil.

272
00:14:28,566 --> 00:14:35,633
Once it heats up, adding 1/2 cup 
of finely chopped white onion.

273
00:14:35,766 --> 00:14:40,000
This has 2 serrano chilies 
that are already chopped.

274
00:14:40,133 --> 00:14:43,633
And, of course, 
I'm keeping the seeds.

275
00:14:43,766 --> 00:14:45,033
[Sizzling]

276
00:14:45,166 --> 00:14:47,233
You want to have enough oil.

277
00:14:47,366 --> 00:14:50,400
They're not bathed 
or swimming in the oil,

278
00:14:50,533 --> 00:14:53,666
but they get nicely coated.

279
00:14:53,800 --> 00:14:57,300
One garlic clove, 
finely chopped.

280
00:14:57,433 --> 00:15:01,500
And I add it after the onion 
and the serrano soften,

281
00:15:01,633 --> 00:15:04,233
because the garlic just 
cooks that much faster

282
00:15:04,366 --> 00:15:08,966
and we're only waiting until the 
garlic becomes a little fragrant

283
00:15:09,100 --> 00:15:11,066
and changes in color.

284
00:15:11,200 --> 00:15:14,900
And then I'm combining...

285
00:15:15,033 --> 00:15:18,266
tomatoes and tomatillos.

286
00:15:18,400 --> 00:15:22,533
I have 2 Roma tomatoes 
that I finely chopped,

287
00:15:22,666 --> 00:15:26,233
and I'm keeping the seeds 
and the skin and everything.

288
00:15:26,366 --> 00:15:30,933
I have 3 tomatillos 
that I husked and cleaned

289
00:15:31,066 --> 00:15:32,666
and finely chopped.

290
00:15:32,800 --> 00:15:34,866
They go really well together.

291
00:15:35,000 --> 00:15:37,666
Then I'm adding 
a little bit of salt.

292
00:15:37,800 --> 00:15:40,200
And then you just 
let this soften.

293
00:15:40,333 --> 00:15:43,233
OK, so, this is ready 
because you can see

294
00:15:43,366 --> 00:15:48,733
how mushy and smushy the 
tomatoes and tomatillos are.

295
00:15:48,866 --> 00:15:51,833
My favorite meal of the day 
is breakfast

296
00:15:51,966 --> 00:15:54,533
and...breakfast in Mexico

297
00:15:54,666 --> 00:15:59,700
because Mexican breakfasts 
are perfect for any time of day.

298
00:15:59,833 --> 00:16:04,633
I'm adding 2 cups or 8 ounces 
of queso fresco.

299
00:16:04,766 --> 00:16:08,000
And queso fresco 
is a beautiful cheese

300
00:16:08,133 --> 00:16:13,466
because it is crumbly 
and it's tangy

301
00:16:13,600 --> 00:16:15,600
and it's lightly salty.

302
00:16:15,733 --> 00:16:19,666
And it is so satisfying 
to bite into.

303
00:16:19,800 --> 00:16:23,133
OK, so I'm adding this 
straight in here.

304
00:16:27,100 --> 00:16:29,800
It smells so nice.

305
00:16:29,933 --> 00:16:32,600
So, now I'm just combining it.

306
00:16:32,733 --> 00:16:35,666
Yum. So delicious.

307
00:16:35,800 --> 00:16:38,100
Let me bring-- 
Mila knows it's ready.

308
00:16:40,000 --> 00:16:42,333
[Pan clatters on stove]

309
00:16:42,466 --> 00:16:46,533
I really wish that Mila could 
eat all of the food I make.

310
00:16:46,666 --> 00:16:49,000
You can use a comal, 
a griddle.

311
00:16:49,133 --> 00:16:53,100
And I'm setting it over 
low-medium heat.

312
00:16:53,233 --> 00:16:54,766
And this is very easy,

313
00:16:54,900 --> 00:16:59,400
'cause I'm just gonna take my 
tortilla rojas that I just made.

314
00:16:59,533 --> 00:17:06,000
So I'm adding a sufficient 
amount of queso fresco filling.

315
00:17:06,133 --> 00:17:11,100
Then I'm just folding. 
I'm going for the next one.

316
00:17:11,233 --> 00:17:14,733
[Sizzling]

317
00:17:14,866 --> 00:17:16,633
Oh, that looks yum!

318
00:17:16,766 --> 00:17:18,133
Come on!

319
00:17:18,266 --> 00:17:19,600
OK, flipping here.

320
00:17:19,733 --> 00:17:21,900
We want these 
to get toasty.

321
00:17:23,600 --> 00:17:28,200
I feel like I have like 
my morning taco stand...

322
00:17:28,333 --> 00:17:31,433
for all of you who 
went out last night

323
00:17:31,566 --> 00:17:33,000
and stayed up so late.

324
00:17:33,133 --> 00:17:35,400
[Sizzling] 
Yum.

325
00:17:35,533 --> 00:17:38,433
Aw, so pretty!

326
00:17:40,833 --> 00:17:42,300
Yum.

327
00:17:42,433 --> 00:17:43,766
OK, so I'm adding 
a little crema...

328
00:17:43,900 --> 00:17:45,533
♪

329
00:17:45,666 --> 00:17:48,266
a little queso cotija.

330
00:17:49,633 --> 00:17:51,433
Don't mind me if I do.

331
00:17:51,566 --> 00:17:54,233
Oh, I want to 
eat it like this!

332
00:17:54,366 --> 00:17:58,000
♪

333
00:17:58,133 --> 00:17:59,700
Mmm...

334
00:17:59,833 --> 00:18:01,000
It's so good!

335
00:18:01,133 --> 00:18:02,966
Messy, craveworthy,

336
00:18:03,100 --> 00:18:06,666
perfect for breakfast, brunch, 
lunch, any time, dinner.

337
00:18:06,800 --> 00:18:09,366
Oh! Late night dinner.

338
00:18:09,500 --> 00:18:13,033
♪

339
00:18:13,166 --> 00:18:14,666
Pati, voice-over: 
Now it's time to visit

340
00:18:14,800 --> 00:18:18,700
what some locals tell me is the 
best taco stand in Monterrey:

341
00:18:18,833 --> 00:18:20,533
Tacos El Compadre,

342
00:18:20,666 --> 00:18:23,466
more commonly known as 
Tacos El Muerto

343
00:18:23,600 --> 00:18:25,000
or Tacos of the Dead.

344
00:18:25,133 --> 00:18:27,933
I'm thinking the name 
comes from the neighbors.

345
00:18:28,066 --> 00:18:30,033
Pati: Ha ha ha!

346
00:18:48,366 --> 00:18:51,233
Pati, voice-over: Mary Rico 
never expected to run

347
00:18:51,366 --> 00:18:52,900
and operate the taqueria.

348
00:18:53,033 --> 00:18:57,033
It all started with her in-laws 
almost 50 years ago,

349
00:18:57,166 --> 00:18:58,733
selling stews out of their home.

350
00:19:23,000 --> 00:19:24,966
Pati, voice-over: They set up 
a stand near the cemetery,

351
00:19:25,100 --> 00:19:28,333
and the cabeza tacos 
became a big hit.

352
00:19:28,466 --> 00:19:32,466
But not long after, a series 
of unexpected deaths--

353
00:19:32,600 --> 00:19:35,566
first, her father-in-law 
and then her husband--

354
00:19:35,700 --> 00:19:39,566
left a young widow with 
no business experience

355
00:19:39,700 --> 00:19:41,166
in charge of the operation.

356
00:19:51,733 --> 00:19:54,000
Ayy, wow!

357
00:19:54,133 --> 00:19:56,800
Pati, voice-over: Their love 
for tacos and the customers

358
00:19:56,933 --> 00:19:59,000
kept the Rico 
family business going.

359
00:20:05,800 --> 00:20:07,633
They're making 
their last name proud.

360
00:20:17,900 --> 00:20:18,866
[Crunching]

361
00:20:19,000 --> 00:20:20,233
Mmm...

362
00:20:21,933 --> 00:20:23,666
Both: Mmm...

363
00:20:35,166 --> 00:20:36,766
Pati, voice-over: 
I'm not making head tacos

364
00:20:36,900 --> 00:20:38,333
in my kitchen right now,

365
00:20:38,466 --> 00:20:40,566
but I am whipping up 
some comfort food

366
00:20:40,700 --> 00:20:43,933
that you can definitely tackle, 
and is a great option

367
00:20:44,066 --> 00:20:46,700
if you stayed up too late 
at the cantinas.

368
00:20:46,833 --> 00:20:49,900
♪

369
00:20:50,033 --> 00:20:55,766
I am making hash corn chorizo 
and eggs.

370
00:20:55,900 --> 00:21:00,200
It's all about craveworthy food 
that you can have any time.

371
00:21:00,333 --> 00:21:03,533
So I have a pound of 
Mexican chorizo.

372
00:21:03,666 --> 00:21:06,466
You want to remove the casing,

373
00:21:06,600 --> 00:21:12,400
and I have my pan preheating 
at medium-high heat.

374
00:21:12,533 --> 00:21:14,366
And I'm just gonna 
roughly chop.

375
00:21:14,500 --> 00:21:16,766
After I add it 
into the pan,

376
00:21:16,900 --> 00:21:19,666
I'm going to continue 
breaking it apart

377
00:21:19,800 --> 00:21:24,566
with wooden spatulas or spoons 
because once it hits the pan,

378
00:21:24,700 --> 00:21:26,666
it wants to, like, 
get back together.

379
00:21:29,166 --> 00:21:30,766
[Splashing]

380
00:21:30,900 --> 00:21:32,833
[Sizzling] 
While this browns,

381
00:21:32,966 --> 00:21:35,400
I'm gonna grate my potatoes.

382
00:21:35,533 --> 00:21:40,133
So, I'm peeling 3/4 of a pound 
of russet potatoes.

383
00:21:40,266 --> 00:21:41,933
This is so satisfying.

384
00:21:42,066 --> 00:21:42,966
[Grating]

385
00:21:43,100 --> 00:21:44,000
Hola, Mila.

386
00:21:44,133 --> 00:21:46,933
It's not dinnertime 
yet, Mila.

387
00:21:47,066 --> 00:21:49,100
Gonna flip my chorizo.

388
00:21:49,233 --> 00:21:53,700
In Mexico, chorizo comes with 
so much more fat.

389
00:21:53,833 --> 00:21:55,733
They make it here less fatty,

390
00:21:55,866 --> 00:21:58,100
so sometimes you need to add 
a little more oil.

391
00:21:58,233 --> 00:22:02,200
I'm adding olive oil this time, 
and I'm gonna add jalapeños

392
00:22:02,333 --> 00:22:03,533
that I already sliced.

393
00:22:03,666 --> 00:22:06,500
My recipe calls for 
1 to 2 jalapeños,

394
00:22:06,633 --> 00:22:08,933
so, of course, 
here that means 2.

395
00:22:09,066 --> 00:22:12,433
Then I'm adding 
a cup of corn.

396
00:22:12,566 --> 00:22:13,900
This is fresh corn.

397
00:22:14,033 --> 00:22:15,800
You can use thawed 
from frozen.

398
00:22:15,933 --> 00:22:19,100
I just want it to brown 
on the outside a little.

399
00:22:19,233 --> 00:22:22,033
Ah! This is so pretty!

400
00:22:22,166 --> 00:22:25,566
I'm gonna scrape this 
right in here,

401
00:22:25,700 --> 00:22:30,666
because we're making this recipe 
in the same skillet.

402
00:22:30,800 --> 00:22:33,600
That already looks good.

403
00:22:33,733 --> 00:22:39,666
'Cause now I'm adding about 
1/4 cup of olive oil

404
00:22:39,800 --> 00:22:41,433
right in the same pan.

405
00:22:41,566 --> 00:22:46,233
I'm reducing the heat here 
to medium.

406
00:22:46,366 --> 00:22:50,066
And I have one white onion 
that I already peeled

407
00:22:50,200 --> 00:22:53,366
and halved and sliced.

408
00:22:53,500 --> 00:22:57,500
I really want the onions here 
to soften.

409
00:22:57,633 --> 00:22:59,466
I don't want them 
to brown and crisp.

410
00:22:59,600 --> 00:23:02,766
So, I'm gonna crack 8 eggs.

411
00:23:02,900 --> 00:23:04,166
[Crack]

412
00:23:04,300 --> 00:23:07,166
Salt...

413
00:23:07,300 --> 00:23:08,900
pepper.

414
00:23:09,033 --> 00:23:15,233
You can see how the onions 
have completely transformed.

415
00:23:15,366 --> 00:23:18,000
So, I'm gonna add my potatoes.

416
00:23:18,133 --> 00:23:22,133
[Sizzling]

417
00:23:22,266 --> 00:23:24,366
So, I'm gonna add a little 
salt and pepper.

418
00:23:26,700 --> 00:23:29,566
Now, the potatoes are gonna 
cook really fast

419
00:23:29,700 --> 00:23:33,366
because they're 
nice and shredded.

420
00:23:33,500 --> 00:23:38,266
And I'm just gonna let them 
sit there in the heat

421
00:23:38,400 --> 00:23:42,133
'cause I want to start getting 
that hash brown texture,

422
00:23:42,266 --> 00:23:46,666
where the potato is cooked 
but browned on the outside.

423
00:23:46,800 --> 00:23:51,166
OK, so, as that happens, 
I'm gonna beat my eggs.

424
00:23:51,300 --> 00:23:55,333
Bringing in a comal here.

425
00:23:55,466 --> 00:23:59,866
Turning it over low heat 
so I can heat my tortillas.

426
00:24:00,000 --> 00:24:06,300
I'm going to incorporate the 
chorizo, corn, and jalapeño.

427
00:24:06,433 --> 00:24:08,566
♪

428
00:24:08,700 --> 00:24:11,133
Before I add my eggs,

429
00:24:11,266 --> 00:24:14,366
I like to make sure my heat 
is not too high.

430
00:24:14,500 --> 00:24:16,200
[Sizzling]

431
00:24:18,800 --> 00:24:21,066
These are so beautiful!

432
00:24:21,200 --> 00:24:25,200
I love good, delicious messes.

433
00:24:25,333 --> 00:24:27,300
We need to taco this thing.

434
00:24:27,433 --> 00:24:30,333
I have my beautiful 
tortilla rojas

435
00:24:30,466 --> 00:24:32,200
for those taco rojos.

436
00:24:32,333 --> 00:24:35,500
When you reheat them, 
you should see a puff like this.

437
00:24:35,633 --> 00:24:38,533
That means you made 
a good tortilla.

438
00:24:38,666 --> 00:24:40,833
You want to heat them 
on both sides.

439
00:24:40,966 --> 00:24:44,166
And then, here's my tortilla.

440
00:24:44,300 --> 00:24:45,533
Yum.

441
00:24:45,666 --> 00:24:48,400
We make chubby tacos 
in this house.

442
00:24:48,533 --> 00:24:57,066
♪

443
00:24:57,200 --> 00:24:58,800
Mmm...

444
00:24:58,933 --> 00:25:02,666
Look at the brown hash 
and the caramelized onion

445
00:25:02,800 --> 00:25:05,666
and the sweet corn 
and the spicy chorizo

446
00:25:05,800 --> 00:25:10,366
and--mmm!--that tangy salsita 
in the tortillas.

447
00:25:10,500 --> 00:25:12,966
This is just yum, yum, yum!

448
00:25:13,100 --> 00:25:14,400
Mmm!

449
00:25:15,733 --> 00:25:17,266
Pati, voice-over: For recipes 
and information

450
00:25:17,400 --> 00:25:21,700
from this episode and more, 
visit PatiJinich.com.

451
00:25:21,833 --> 00:25:25,166
And connect! 
Find me on Facebook, TikTok,

452
00:25:25,300 --> 00:25:29,500
Twitter, Instagram, 
and Pinterest @PatiJinich.

453
00:25:29,633 --> 00:25:30,766
Announcer: 
"Pati's Mexican Table"

454
00:25:30,900 --> 00:25:32,233
is brought to you by...

455
00:25:32,366 --> 00:25:38,800
♪

456
00:25:38,933 --> 00:25:41,366
Man: La Costeña ¡por sabor!

457
00:25:41,500 --> 00:25:45,166
Woman: Traditional recipes, 
authentic flavors,

458
00:25:45,300 --> 00:25:46,333
and ingredients.

459
00:25:46,466 --> 00:25:49,066
A taste of México 
in 90 seconds.

460
00:25:49,200 --> 00:25:51,500
SOMOS--food from 
the heart of México.

461
00:25:51,633 --> 00:25:54,500
♪

462
00:25:54,633 --> 00:25:56,300
Singers: ♪ Avocados 
from Mexico ♪

463
00:25:56,800 --> 00:25:58,700
A tradition 
 of authentic Latin flavors

464
00:25:58,766 --> 00:25:59,900
and family recipes.

465
00:25:59,966 --> 00:26:01,300
Tropical Cheese.

466
00:26:01,466 --> 00:26:04,200
Woman: Stand Together-- 
helping every person rise.

467
00:26:04,333 --> 00:26:06,333
More information at 
StandTogether.org.

468
00:26:06,466 --> 00:26:09,833
Woman: Here, the typical 
arroz con pollo...or not!

469
00:26:09,966 --> 00:26:11,133
Unfollow la Receta.

470
00:26:11,266 --> 00:26:12,366
Mahatma rice.

471
00:26:12,500 --> 00:26:14,066
Woman: King Arthur 
Baking Company.

472
00:26:14,200 --> 00:26:15,800
Find out more about 
our Masa Harina

473
00:26:15,933 --> 00:26:17,500
at KingArthurBaking.com.

474
00:26:17,633 --> 00:26:21,066
["Nationwide" theme playing 
on guitar]

475
00:26:22,633 --> 00:26:25,000
Man: Cozilumbre--cookware, 
bakeware, and kitchenware

476
00:26:25,133 --> 00:26:27,500
for cooking up tradiciones 
in your cocinas.

477
00:26:27,633 --> 00:26:30,133
♪

478
00:26:30,266 --> 00:26:32,166
Man: Gobierno de Monterrey.

479
00:26:32,300 --> 00:26:34,066
Man: Proud to support 
"Pati's Mexican Table"

480
00:26:34,200 --> 00:26:35,500
on Public Television.

481
00:26:38,800 --> 00:26:41,366
♪

482
00:26:43,300 --> 00:26:45,700
♪