Would you like to inspect the original subtitles? These are the user uploaded subtitles that are being translated:
1
00:00:01,167 --> 00:00:10,777
♪
2
00:00:30,864 --> 00:00:32,432
What's Mexican cuisine
without chillies?
3
00:00:32,432 --> 00:00:33,600
They add flavour,
4
00:00:33,600 --> 00:00:36,336
they add spice,
their intensity into a dish.
5
00:00:36,336 --> 00:00:39,406
They do taste very different
from one to another.
6
00:00:39,406 --> 00:00:41,207
I want you to take
a look into this.
7
00:00:41,207 --> 00:00:43,810
This is a chili guero,
it's an Anaheim.
8
00:00:43,810 --> 00:00:47,147
Not spicy at all.
Very, very sweet.
9
00:00:47,147 --> 00:00:48,915
And I'm going to be
roasting this today
10
00:00:48,915 --> 00:00:50,750
because I'm going to be making
arroz con chili,
11
00:00:50,750 --> 00:00:53,620
which is a chili casserole.
12
00:00:57,223 --> 00:01:05,498
♪
13
00:01:08,234 --> 00:01:10,537
Now, I want you to
take a look at this.
14
00:01:10,537 --> 00:01:11,905
See how burned they are?
15
00:01:11,905 --> 00:01:13,973
This is exactly what
I'm looking for.
16
00:01:13,973 --> 00:01:16,943
But what I don't want is
to have the ashes on it.
17
00:01:16,943 --> 00:01:18,845
And for that, I'm going
to share a little trick.
18
00:01:18,845 --> 00:01:20,280
We're going to place
the peppers in a bowl
19
00:01:20,280 --> 00:01:22,849
and we're going to cover them
with a towel on top of them.
20
00:01:22,849 --> 00:01:24,651
I want to keep them here
for a minute
21
00:01:24,651 --> 00:01:27,120
and the steam is going to help
us cleaning all the ashes
22
00:01:27,120 --> 00:01:28,822
very, very, very easy.
23
00:01:28,822 --> 00:01:30,757
While my peppers are steaming,
24
00:01:30,757 --> 00:01:32,459
I'm going to start
on my creamy sauce.
25
00:01:34,160 --> 00:01:44,170
♪
26
00:02:02,822 --> 00:02:05,492
♪ All right ♪
27
00:02:05,492 --> 00:02:07,293
Now, take a look at this.
28
00:02:07,293 --> 00:02:09,262
You see that?
29
00:02:09,262 --> 00:02:11,030
All the steam?
30
00:02:11,030 --> 00:02:13,800
All the ashes, the skin
is just turning to ashes
31
00:02:13,800 --> 00:02:15,235
and it's just comes off
32
00:02:15,235 --> 00:02:17,237
really, really, really easy.
33
00:02:17,237 --> 00:02:18,872
And I'm going to show you
another trick here.
34
00:02:18,872 --> 00:02:20,406
Look at this.
35
00:02:20,406 --> 00:02:22,308
Look at this trick, eh?
All of the seeds...
36
00:02:22,308 --> 00:02:24,544
are off.
Look at this.
37
00:02:24,544 --> 00:02:26,713
Take a look.
Isn't that beautiful?
38
00:02:27,981 --> 00:02:32,252
♪
39
00:02:33,686 --> 00:02:35,088
And there you go.
40
00:02:35,088 --> 00:02:38,525
Now, what's amazing about this,
the average Mexican eats
41
00:02:38,525 --> 00:02:41,227
30 to 35 pounds of
peppers a year.
42
00:02:41,227 --> 00:02:44,631
That is how important
peppers are in Mexico.
43
00:02:47,500 --> 00:02:51,571
♪
44
00:02:53,506 --> 00:02:56,843
Now, my mother used to make this
dish early in the morning
45
00:02:56,843 --> 00:03:00,280
before me and my
brother would wake up
46
00:03:00,280 --> 00:03:02,248
and we would have this dish
47
00:03:02,248 --> 00:03:04,284
right when we would
come back from school.
48
00:03:04,284 --> 00:03:06,352
Let me tell you,
it's delicious.
49
00:03:06,352 --> 00:03:08,488
As the corn cooks
and caramelizes a bit,
50
00:03:08,488 --> 00:03:11,424
it's going to start releasing
sweetness into it.
51
00:03:11,424 --> 00:03:14,060
It's going to pair phenomenal
with the chillies.
52
00:03:17,397 --> 00:03:21,267
Now, our guest of
honour: peppers.
53
00:03:21,267 --> 00:03:25,672
Let me tell you, this dish would
not be the same without them.
54
00:03:27,574 --> 00:03:29,409
Oh, man, this brings
a smile to my face.
55
00:03:29,409 --> 00:03:32,612
It's just... I feel like it's
early in the morning right now,
56
00:03:32,612 --> 00:03:34,314
ready to go to school.
57
00:03:34,314 --> 00:03:36,749
Now, for this casserole,
I want to add some cream.
58
00:03:36,749 --> 00:03:40,920
You know, this is just going to
get to cook down a little bit.
59
00:03:40,920 --> 00:03:42,655
I want to reduce the cream.
60
00:03:44,824 --> 00:03:54,801
♪
61
00:03:56,469 --> 00:03:58,137
(Sniffing)
I'm telling you,
62
00:03:58,137 --> 00:03:59,739
this is going to be the
creamiest chili
63
00:03:59,739 --> 00:04:01,941
you'll ever have.
64
00:04:01,941 --> 00:04:04,344
Now for this, my rice.
65
00:04:04,344 --> 00:04:05,678
I used basmati rice,
66
00:04:05,678 --> 00:04:08,381
but you can use any rice
you have or you want.
67
00:04:08,381 --> 00:04:11,117
We're going to layer our
casserole.
68
00:04:13,319 --> 00:04:15,388
But I want you to look at the
corn as well. Look at this.
69
00:04:15,388 --> 00:04:19,092
The corn, it got all
yellow, plummy, hey?
70
00:04:19,092 --> 00:04:21,327
That's all the sweetness
that comes out of it.
71
00:04:21,327 --> 00:04:24,697
Now, for this,
I'm going to introduce you
72
00:04:24,697 --> 00:04:26,332
to a good friend of mine--
73
00:04:26,332 --> 00:04:27,834
queso Oaxaca.
74
00:04:27,834 --> 00:04:31,371
This is by far my favourite,
favourite cheese.
75
00:04:31,371 --> 00:04:33,773
I think this cheese is close
to what you would have
76
00:04:33,773 --> 00:04:35,141
as a cheese sticks.
77
00:04:35,141 --> 00:04:37,944
Isn't that incredible?
Look at this.
78
00:04:37,944 --> 00:04:41,281
Mozzarella on steroids,
that's what it is.
79
00:04:41,281 --> 00:04:44,917
So, now, we're going to start
80
00:04:44,917 --> 00:04:48,154
putting up a blanket of rice on
top of this. Now, just imagine
81
00:04:48,154 --> 00:04:52,225
the creaminess of
the corn and the chillies
82
00:04:52,225 --> 00:04:54,060
being soaked by the rice
83
00:04:54,060 --> 00:04:58,431
and the cheese. And just want
to do layer after layer.
84
00:05:01,000 --> 00:05:10,943
♪
85
00:05:15,848 --> 00:05:18,117
Mom, this is for you.
86
00:05:23,556 --> 00:05:26,359
Take a look at this.
Isn't this beauty?
87
00:05:26,359 --> 00:05:29,429
Just the gooiness,
the crispiness of the cheese.
88
00:05:29,429 --> 00:05:32,665
Just look at that.
It's going to be delicious.
89
00:05:38,438 --> 00:05:40,106
Wow.
90
00:05:45,044 --> 00:05:47,747
I don't even know
where to start--
91
00:05:47,747 --> 00:05:49,782
the top of the cheese,
mix it all together,
92
00:05:49,782 --> 00:05:51,584
just the cheese on its own.
93
00:05:56,189 --> 00:05:57,590
And this is delicious.
94
00:05:57,590 --> 00:05:59,525
The cheese, the rice, the corn,
the cream,
95
00:05:59,525 --> 00:06:02,395
they make this dish really,
really good.
96
00:06:02,395 --> 00:06:04,397
But the peppers,
man, those peppers,
97
00:06:04,397 --> 00:06:07,734
they just add an
extra kick into this.
98
00:06:07,734 --> 00:06:11,003
It's like a home run. Boom.
99
00:06:11,003 --> 00:06:13,373
You got it out of the park.
100
00:06:16,709 --> 00:06:23,015
♪
101
00:06:28,154 --> 00:06:30,690
Chiles rellenos,
stuffed chillies--
102
00:06:30,690 --> 00:06:33,426
the original jalapeno popper.
103
00:06:33,426 --> 00:06:37,096
I've roasted the chillies
and I've put them in a bag
104
00:06:37,096 --> 00:06:39,599
so the steam would allow me to
peel the skin faster.
105
00:06:39,599 --> 00:06:42,068
Look at this. Perfect.
106
00:06:42,068 --> 00:06:44,170
Now, I want to make
a little incision
107
00:06:44,170 --> 00:06:47,073
'cause I'm going to
remove all the seeds.
108
00:06:47,073 --> 00:06:49,709
And I want you to
take a look at this.
109
00:06:49,709 --> 00:06:51,644
I want to get all
of the seeds here
110
00:06:51,644 --> 00:06:53,112
because this is a poblano pepper
111
00:06:53,112 --> 00:06:56,315
and it's mildly spicy.
112
00:06:56,315 --> 00:06:58,751
Now, for this particular recipe,
113
00:06:58,751 --> 00:07:02,989
I'm going to be using
Chihuahua cheese.
114
00:07:02,989 --> 00:07:04,957
Now, if you are not able
to find Chihuahua,
115
00:07:04,957 --> 00:07:08,494
you can use a mild
cheddar for this.
116
00:07:10,630 --> 00:07:13,099
We're going to finish peeling
all of our peppers.
117
00:07:14,567 --> 00:07:24,544
♪
118
00:07:35,087 --> 00:07:36,456
Not only I like my peppers,
119
00:07:36,456 --> 00:07:38,291
I love my cheese.
120
00:07:38,291 --> 00:07:42,028
And in Mexico,
everyone likes a good cheese.
121
00:07:42,028 --> 00:07:45,131
And cheese and peppers is a
match made in heaven.
122
00:07:45,131 --> 00:07:47,099
Now, I want you to take a look
at this, okay?
123
00:07:47,099 --> 00:07:48,868
'Cause this is where
we stuff these beauties.
124
00:07:48,868 --> 00:07:51,838
Just want to put as much
cheese as you can.
125
00:07:51,838 --> 00:07:53,372
The cheese is going to help me
gluing the pepper together,
126
00:07:53,372 --> 00:07:55,308
so when we go to pan searing it,
127
00:07:55,308 --> 00:07:58,211
the pepper won't open and the
cheese won't come off.
128
00:07:59,612 --> 00:08:09,622
♪
129
00:08:16,295 --> 00:08:17,530
When I came to Canada,
130
00:08:17,530 --> 00:08:20,333
you know, on the cold days
or on lonely days--
131
00:08:20,333 --> 00:08:21,601
you know, because it took
132
00:08:21,601 --> 00:08:24,370
quite a bit of time before I
could go back home
133
00:08:24,370 --> 00:08:26,105
for the first time to see my
family--
134
00:08:26,105 --> 00:08:28,908
so these, everything I would
feel a little sad or lonely,
135
00:08:28,908 --> 00:08:32,078
I would make chilis rellenos and
it would take me back home.
136
00:08:38,150 --> 00:08:39,452
Try and make a batter
with the eggs
137
00:08:39,452 --> 00:08:41,454
'cause I want to cover
the poblano peppers with it,
138
00:08:41,454 --> 00:08:45,558
and for that, I need it to be
nice and fluffy. Look at this.
139
00:08:45,558 --> 00:08:46,792
This is what you're looking for.
140
00:08:46,792 --> 00:08:48,928
And how we're going to keep that
fluffiness,
141
00:08:48,928 --> 00:08:50,596
by adding a pinch of flour.
142
00:08:56,636 --> 00:08:58,638
Perfect.
143
00:08:58,638 --> 00:09:01,040
Now, the poblano peppers
are taking a dip.
144
00:09:01,040 --> 00:09:04,443
Perfect.
145
00:09:04,443 --> 00:09:08,414
They're all covered in our
fluffy egg mixture.
146
00:09:12,985 --> 00:09:14,954
And I am ready to cook them.
147
00:09:17,189 --> 00:09:20,960
♪
148
00:09:20,960 --> 00:09:24,397
Enough oil but not too much that
you're deep-frying them.
149
00:09:24,397 --> 00:09:27,033
Now, if you deep fry these,
there's a good chance
150
00:09:27,033 --> 00:09:29,735
that the cheese may
ooze out of the pepper.
151
00:09:29,735 --> 00:09:32,038
I do not want that on mine.
152
00:09:32,038 --> 00:09:33,606
But look at this.
153
00:09:33,606 --> 00:09:36,409
Look at how the egg
is becoming fluffy
154
00:09:36,409 --> 00:09:39,045
and puffy almost.
155
00:09:39,045 --> 00:09:42,248
So, the egg mixture helps
closing down the pepper,
156
00:09:42,248 --> 00:09:44,584
keeps the cheese inside.
157
00:09:46,752 --> 00:09:56,762
♪
158
00:10:17,583 --> 00:10:19,018
Now, remember what I told
you about the cheese?
159
00:10:19,018 --> 00:10:21,253
Look at this.
160
00:10:21,253 --> 00:10:22,655
Isn't that amazing?
161
00:10:22,655 --> 00:10:26,292
The whole oozes
out of the pepper.
162
00:10:26,292 --> 00:10:28,661
Man, it's going to be delicious.
163
00:10:31,530 --> 00:10:35,935
And I'm telling you,
these peppers are addictive.
164
00:10:38,404 --> 00:10:40,306
Mmm...
165
00:10:40,306 --> 00:10:41,407
Way better,
166
00:10:41,407 --> 00:10:44,610
way better than
jalapeno poppers.
167
00:10:49,348 --> 00:10:50,683
What makes this dish so good,
168
00:10:50,683 --> 00:10:53,019
the crunchiness of the pepper
169
00:10:53,019 --> 00:10:54,887
because it's not cooked
all the way through,
170
00:10:54,887 --> 00:10:57,423
and the ooziness of the cheese.
171
00:10:57,423 --> 00:10:59,258
The texture in
your mouth is just--
172
00:10:59,258 --> 00:11:02,528
it's just like a
fiesta de sabores,
173
00:11:02,528 --> 00:11:04,530
party in my mouth.
174
00:11:10,503 --> 00:11:16,742
♪
175
00:11:23,916 --> 00:11:25,751
So, everyone's
had chillies, right?
176
00:11:25,751 --> 00:11:27,687
Well, not like this.
177
00:11:27,687 --> 00:11:29,789
This is guajillo chili.
178
00:11:29,789 --> 00:11:32,758
I'm just going to hydrate them
because when I got them,
179
00:11:32,758 --> 00:11:34,093
they're dehydrated.
180
00:11:34,093 --> 00:11:35,428
And what we want with water
181
00:11:35,428 --> 00:11:37,863
is just to get them
a little plummy.
182
00:11:37,863 --> 00:11:39,932
It's going to be a basis
for our Mexican chili.
183
00:11:39,932 --> 00:11:41,867
Now, just a couple seconds, eh?
184
00:11:41,867 --> 00:11:43,502
I want you to take
a look at this.
185
00:11:43,502 --> 00:11:46,172
Just very quickly,
as soon as I hydrate them,
186
00:11:46,172 --> 00:11:48,507
they become more
malleable, you see?
187
00:11:48,507 --> 00:11:52,344
This is going to be
chili con carne y papas.
188
00:11:56,515 --> 00:11:59,351
Now, this, my friends,
is beef chuck.
189
00:11:59,351 --> 00:12:03,856
Now, this piece of meat
tends to be very tough.
190
00:12:03,856 --> 00:12:06,358
But for that,
I'm going to braise it.
191
00:12:06,358 --> 00:12:15,701
♪
192
00:12:15,701 --> 00:12:19,405
Now that my meat is all done,
I'm going to start my sauce.
193
00:12:19,405 --> 00:12:22,174
Now, remember, for this dish,
194
00:12:22,174 --> 00:12:26,612
we want guajillo, garlic,
onions and tomato.
195
00:12:29,448 --> 00:12:39,191
♪
196
00:12:40,659 --> 00:12:43,329
See, I'm not chopping
the chillies.
197
00:12:43,329 --> 00:12:44,563
We're going to add them whole,
198
00:12:44,563 --> 00:12:48,067
as well as I'm going
to be using the liquid
199
00:12:48,067 --> 00:12:50,302
that I was hydrating
the chillies on.
200
00:12:50,302 --> 00:12:53,539
This is going to help us
creating the sauce.
201
00:12:53,539 --> 00:12:56,108
Man, can you smell that?
202
00:12:56,108 --> 00:12:58,110
Somewhere in a house in Mexico,
203
00:12:58,110 --> 00:12:59,879
I'm sure someone is
cooking this right now.
204
00:13:01,247 --> 00:13:03,149
Now, this is ready.
205
00:13:03,149 --> 00:13:04,517
Look at the colour
and how much it changed.
206
00:13:04,517 --> 00:13:07,987
Now, it's all red.
It's almost like a ruby colour.
207
00:13:07,987 --> 00:13:09,822
Now it just needs a good blitz.
208
00:13:12,324 --> 00:13:22,268
♪
209
00:13:25,871 --> 00:13:28,941
I wanted this sauce
to be very smooth
210
00:13:28,941 --> 00:13:32,144
'cause this is going to
help me braising my meat.
211
00:13:32,144 --> 00:13:36,248
(Sniffling)
The aroma, wow.
212
00:13:36,248 --> 00:13:40,085
I like to sear my meat so the
juices get trapped in it.
213
00:13:40,085 --> 00:13:42,388
You have to have
a very, very hot pan.
214
00:13:42,388 --> 00:13:45,157
Look at the smoke
coming out of it.
215
00:13:45,157 --> 00:13:49,628
'Cause if you don't do that,
the meat won't sear
216
00:13:49,628 --> 00:13:51,730
and all the juices
are going to come up.
217
00:13:51,730 --> 00:13:53,032
(Sizzling)
218
00:13:53,032 --> 00:13:55,634
Now, the other trick is
not to overload the pan, okay?
219
00:13:55,634 --> 00:13:57,002
So, we're going to
wait a little bit
220
00:13:57,002 --> 00:13:59,705
for all the first bunch
of meat to get all seared
221
00:13:59,705 --> 00:14:01,106
and then, we're going
to add the rest.
222
00:14:03,209 --> 00:14:12,985
♪
223
00:14:20,693 --> 00:14:24,096
Boy, take a look at this 'cause
this is what searing does.
224
00:14:24,096 --> 00:14:27,933
All the juices on the meat are
right there. Look at that.
225
00:14:27,933 --> 00:14:30,769
Now, done with the vegetables.
226
00:14:34,440 --> 00:14:37,576
Now, for these, because there's
so much flavour in the pan,
227
00:14:37,576 --> 00:14:40,512
I'm going to add the potatoes,
and the onions,
228
00:14:40,512 --> 00:14:43,349
the garlic and the tomatoes
that I chopped earlier into it.
229
00:14:43,349 --> 00:14:45,384
Look at this.
230
00:14:48,120 --> 00:14:50,189
So, basically,
what's going to end up happening
231
00:14:50,189 --> 00:14:52,625
is as I'm cooking the chili,
232
00:14:52,625 --> 00:14:54,193
the potatoes are going to
release the starch
233
00:14:54,193 --> 00:14:56,262
and it's going to make it
a little thick.
234
00:14:58,097 --> 00:14:59,832
And last but not least,
235
00:14:59,832 --> 00:15:02,134
the sauce. And I'm telling you,
236
00:15:02,134 --> 00:15:06,005
this is going to be
unbelievably good.
237
00:15:06,005 --> 00:15:09,241
Happy cooking.
238
00:15:14,513 --> 00:15:16,715
Oh, my God! Can you smell this?
239
00:15:16,715 --> 00:15:19,351
(Inhaling deeply)
Wow.
240
00:15:19,351 --> 00:15:22,288
Look at the potatoes, look at
the potatoes just breaking down.
241
00:15:22,288 --> 00:15:24,356
And look how thick
the chili got.
242
00:15:24,356 --> 00:15:26,358
This, my friends,
is Mexican chili.
243
00:15:32,431 --> 00:15:34,133
Now, just to finish,
244
00:15:34,133 --> 00:15:38,337
a little bit of sour cream
and cilantro,
245
00:15:38,337 --> 00:15:40,339
which I love.
246
00:15:44,343 --> 00:15:46,378
Wow.
247
00:15:46,378 --> 00:15:49,782
This dish is
so simple yet so tasty.
248
00:15:49,782 --> 00:15:52,351
This is a perfect dish
for a Sunday night.
249
00:15:52,351 --> 00:15:54,353
Mmm...
250
00:15:56,322 --> 00:15:58,590
The texture of
the meat is so tender.
251
00:15:58,590 --> 00:16:00,926
It's like a symphony of flavours
in my plate, look at this.
252
00:16:05,364 --> 00:16:08,400
Mmm. It just makes me
want to keep eating this.
253
00:16:11,303 --> 00:16:15,908
Beer, this too, the best. Salut.
254
00:16:31,190 --> 00:16:33,425
Pasilla peppers,
maybe new to you,
255
00:16:33,425 --> 00:16:35,361
but they're ancient in Mexico.
256
00:16:35,361 --> 00:16:38,397
They're more spicy
than poblano peppers
257
00:16:38,397 --> 00:16:40,733
and less spicy than guajillos.
258
00:16:42,434 --> 00:16:45,904
Now, sometimes it's a little
hard to get pasilla peppers,
259
00:16:45,904 --> 00:16:48,640
but you can use
morita, guajillos
260
00:16:48,640 --> 00:16:50,809
or even chipotle if you want to.
261
00:16:50,809 --> 00:16:53,479
So, the main thing is I want to
get all of the seeds out
262
00:16:53,479 --> 00:16:55,180
because that's
where the heat is.
263
00:16:55,180 --> 00:16:56,415
The dish that I'm making
264
00:16:56,415 --> 00:16:58,917
is cordero con salsa de pasilla,
265
00:16:58,917 --> 00:17:02,154
which is lamb
on a pasilla sauce.
266
00:17:02,154 --> 00:17:04,490
Now, I want you
to take a look at this
267
00:17:04,490 --> 00:17:06,125
beautiful piece of lamb rack.
268
00:17:06,125 --> 00:17:09,495
We use it in Mexico City
a lot of the time.
269
00:17:09,495 --> 00:17:11,296
It is delicious on the grill.
270
00:17:15,434 --> 00:17:17,936
Here goes the garlic.
271
00:17:17,936 --> 00:17:20,072
Now, I just want you to pay
close attention to this
272
00:17:20,072 --> 00:17:23,942
because I'm not chopping
the garlic or mashing it.
273
00:17:23,942 --> 00:17:26,278
I want the garlic
to be cooked whole.
274
00:17:26,278 --> 00:17:29,715
This is basically
for the chillies.
275
00:17:29,715 --> 00:17:31,884
And you know the pasillas are in
276
00:17:31,884 --> 00:17:35,354
when the aromas start being
released into the air.
277
00:17:35,354 --> 00:17:37,222
Now, at this point,
278
00:17:37,222 --> 00:17:39,925
I'm going to add some water.
279
00:17:41,493 --> 00:17:43,695
Out of these,
we're going to get our rub
280
00:17:43,695 --> 00:17:45,664
and then,
we're going to get our sauce.
281
00:17:48,000 --> 00:17:58,010
♪
282
00:18:11,623 --> 00:18:13,725
This already looks
so cool already
283
00:18:13,725 --> 00:18:15,694
and I only used two
ingredients--
284
00:18:15,694 --> 00:18:17,429
pasilla and garlic.
285
00:18:17,429 --> 00:18:19,631
And I'm going to sweeten it up
with a bit of honey.
286
00:18:19,631 --> 00:18:21,266
And don't be shy with this.
287
00:18:21,266 --> 00:18:23,402
I like my pasilla sauce
288
00:18:23,402 --> 00:18:26,171
with enough,
enough sweetness to it.
289
00:18:26,171 --> 00:18:30,409
Honey and lamb, oh, so good.
290
00:18:30,409 --> 00:18:32,945
Ooh!
291
00:18:32,945 --> 00:18:36,782
Man, that pasilla
is a bit spicy.
292
00:18:36,782 --> 00:18:40,219
For that, I'm going to add a
tiny bit of apple vinegar.
293
00:18:40,219 --> 00:18:43,455
The vinegar's going to help me
not just to tenderize the meat,
294
00:18:43,455 --> 00:18:45,190
but also-- mmm--
295
00:18:45,190 --> 00:18:49,128
just reduces the heat that
you get out of the rub.
296
00:18:49,128 --> 00:18:53,298
Now to the lamb. For this, I
want to add a bit of flavour--
297
00:18:53,298 --> 00:18:54,967
cumin and oregano.
298
00:18:54,967 --> 00:18:57,536
Once I sear this,
the whole house
299
00:18:57,536 --> 00:19:00,439
is going to smell like flowers.
300
00:19:00,439 --> 00:19:04,309
Salt.
301
00:19:09,348 --> 00:19:11,116
Perfect.
302
00:19:12,117 --> 00:19:21,994
♪
303
00:19:31,403 --> 00:19:33,105
As I speak,
304
00:19:33,105 --> 00:19:35,674
this lamb is absorbing
all of the juiciness
305
00:19:35,674 --> 00:19:38,076
and the goodness
of the pasilla sauce.
306
00:19:38,076 --> 00:19:39,778
(Sizzling)
307
00:19:39,778 --> 00:19:41,413
Listen to that sound.
308
00:19:41,413 --> 00:19:42,915
(Sizzling)
309
00:19:42,915 --> 00:19:44,883
The heat is going to
caramelize the honey
310
00:19:44,883 --> 00:19:46,151
and it's going to make it
sweeter
311
00:19:46,151 --> 00:19:50,322
with a pinch of bitterness to it
with the chili.
312
00:19:54,760 --> 00:19:56,762
Oh, this is why I love cooking.
313
00:20:01,567 --> 00:20:03,802
God, look at this beauty.
314
00:20:03,802 --> 00:20:05,804
Look at the caramelize
315
00:20:05,804 --> 00:20:08,840
that happened through the
pasilla and the honey.
316
00:20:08,840 --> 00:20:12,377
Now, as much as I want to cut
this and start eating it,
317
00:20:12,377 --> 00:20:13,712
I need to let it rest.
318
00:20:13,712 --> 00:20:18,383
I want this piece of lamb
to be succulent and juicy.
319
00:20:18,383 --> 00:20:22,888
Now, remember the pasilla
rub that we saved?
320
00:20:22,888 --> 00:20:25,857
This is what we make
our sauce with.
321
00:20:25,857 --> 00:20:27,626
Now, how incredible is this, eh?
322
00:20:27,626 --> 00:20:29,228
It's so simple.
323
00:20:29,228 --> 00:20:31,163
We had two ingredients--
324
00:20:31,163 --> 00:20:32,631
pasilla and garlic--
325
00:20:32,631 --> 00:20:36,501
and look at this, we had a rub
and now we have a sauce.
326
00:20:38,604 --> 00:20:42,207
It's perfect.
It's just perfect.
327
00:20:42,207 --> 00:20:46,311
Oh, my God, look at this,
how tender this is.
328
00:20:47,412 --> 00:20:50,282
Man, look at the juices.
Cannot wait.
329
00:20:50,282 --> 00:20:52,618
Cannot wait to try this beauty.
330
00:20:52,618 --> 00:20:54,219
And just to finalize my dish,
331
00:20:54,219 --> 00:20:57,956
my pasilla sauce.
332
00:20:57,956 --> 00:21:02,327
This, my friends, is something
you get at a restaurant.
333
00:21:08,133 --> 00:21:10,135
Mmm...
334
00:21:11,870 --> 00:21:15,340
The sweetness of the honey and
the spiciness of the pasilla,
335
00:21:15,340 --> 00:21:16,875
man, they go hand-to-hand.
336
00:21:16,875 --> 00:21:18,377
And the beauty of this dish,
once again,
337
00:21:18,377 --> 00:21:21,847
is just there's three
ingredients, basically--
338
00:21:21,847 --> 00:21:23,248
you have lamb, you have pasilla,
you have garlic,
339
00:21:23,248 --> 00:21:25,550
that's it, that's all it takes.
340
00:21:25,550 --> 00:21:29,454
Lamb is a celebration, that's
why I chose a margarita.
341
00:21:31,523 --> 00:21:33,925
But I tell you something,
342
00:21:33,925 --> 00:21:35,627
there's so many
chillies in Mexico.
343
00:21:35,627 --> 00:21:38,397
They're so versatile.
344
00:21:38,397 --> 00:21:39,998
I challenge you to find the one
that calls you the most.
345
00:21:43,802 --> 00:21:53,812
♪
39527
Can't find what you're looking for?
Get subtitles in any language from opensubtitles.com, and translate them here.