All language subtitles for The.Bobby.And.Damaris.Show.S01E08_English

Today, it's all about tacos.

It's a taco day.

It's taco day.
Who doesn't like a taco?

I'm going to make beautiful
homemade tortillas.

Look! It's already bubbling up.

Breakfast taco
with our glazed bacon.

Beautiful!
You are the best!

I'm going to make spicy beans,

Oh, my gosh.
I love that.

...and really fun dessert
tacos with ice cream.

Give it to me. Give it to me.
Give it to me.

How do you like that?

Ha! You're like a little kid.

Get your taco on.Let's taco it up.

Now...

Hi everybody, welcome to
the Bobby and Damaris show.

Taco day!

Taco's might be the perfect
food--you can walk with
it, you can talk with it.

Yep.

It's a hand held meal.
Like a sandwich, basically,

and you can fill it with
whatever you want.

That's why I like them.

I love pork tacos
with like red chili,
and like roasted pineapple.

I like carnitas.

I'll eat fish tacos.I do like fish tacos.

I make a lot
of fish tacos here.

Favorite taco? Go.Spicy bean.

Spicy bean taco?Spicy bean taco is my favorite.

A vegetarian taco?Here's the thing.

No, no, no, no.Here's the thing...

You don't get to go back.

I love tacos because you
can make a taco bar

and everybody eat, right?

I feel like you have
taco night at your house?

I do.What do you drink with it?

Margaritas.

I'm going to give you my
margarita recipe right now.

Three ingredients.

Two parts silver tequila...

One part orange liqueur...

Okay.one part fresh lime
juice, squeezed.

Nothing else.Nothing else?

Nope. I don't put agave in
there, simple syrup, no.

I don't need any extra
sugar in my tequila.

The orange liqueur
is sweet enough.

Yeah, I think
that's sweet enough.

And it doesn't give
you such a hangover if
you have six of them.

And I can drink a
handful of them.

A handful of margaritas.

No. I--honestly, we have tacos
probably once a week.

I always have
the fixin's for tacos

because it's something you
can whip up super super fast.

It's easy, it's simple,
it's great for entertaining.

Everything is flavorful.

But the best part of any taco
are the spicy beans,

so why not just make
a spicy bean taco?

I guess you should
do that today.

That's what I am gonna do today.

You know, honestly, I like
vegetarian tacos the best.

Everything is so flavorful,
I don't--

I feel like
it's one of those times you
don't have to have the meat.

I'm going to make a breakfast
taco with some scrambled eggs.

We're going to play with fresh
masa and make tortillas.

Why not?Essential elements
to a taco, Bobby...

What does it have to have?It has to have a great tortilla.

It has to have a very
flavorful filling.

It has to have some heat.

I would take all
of these and raise you

some sort of freshness.

Like a salsa?

Yeah, like a pico de gallo,
or even just like fresh lime

or my favorite,
cole slaw, on a taco.

It's really good.

Really?Oh, my god, yes...
So good.

It is! I swear to god.

No. It totally works.

It'll work, right?Yeah, absolutely.

I think you're right
about the freshness--
I think that's really key.

So, tomatillo salsa,
tomato salsa,
peach salsa,

Yeah.

So, speaking of salsa...

I made you
a little pineapple salsa.

Love it.

Mm-hm!

Mm!

Delicious!
I love the tequila in there.

Oh, thank you.I like the smokiness from
charring, the pineapple itself.

Fresh cilantro--
there's your freshness.

A little lime juice...
acidity.

Very nice--
a little red onion.

If you want the recipe
go to

foodnetwork.com/bobby
anddamarisshow.

That's right.I wish it had a little heat.

I should have put heat in it.
More heat would be good.

We have plenty of heat up there.

Let's go get some tacos.

Make some tacos.

Taco time.

You're making your
own taco shells?

I'm making tortillas.

Oh yeah. That's what I meant.
Tortillas, I keep calling them
taco shells.

Can you tell I'm from Kentucky?

Very American of you,
which is okay.

Taco shells...

If you make your
own fresh tortillas

it's going to be
lightyears ahead of buying
tortillas in a package.

So, you want me to make you
a blue corn one?

Or do you want me
to make you a yellow corn one?

I want yellow corn.

Here's the deal,
masa is ground corn

that's been soaked in lime.

Not lime juice but
like a lime solution.Yeah.

And then ground and then
water is added to it.

You can actually buy some
fresh masa from a restaurant.

Or you can just make your own
very easily.

You can go to the supermarket
and get the dry masa

and all you do is add water to
it and you get this.

You make a ball out of
it, a couple of ounces.

You need a tortilla
press, though.

I mean, you can roll it out
with a rolling pin,

but you have to be
really good at it.

We're going to take
some plastic wrap.

You just took
zipper bags, right?

Yeah, and cut them.Okay.

Or you can just take some
parchment paper if you want.

But, you want to make sure that
both sides of the tortilla
are covered.

So, I put it just
a little off center.

Okay.

Okay...and then,
I carefully close it.

All right?

Okay.

And then you go to a hot pan
nothing in it.

Nothing. No oil.

And drop it in.

Yeah...and look! It's
already bubbling up.

Yes, exactly--
that's what you want.

You're gonna cook it on one side
for about maybe like 60 seconds,

60 to 90 seconds,
and then you're going
to flip it over

and cook it for about
another 30 seconds.

And then you just keep
making one after the other.

And then you get into a rhythm.

Like, you'll see, like,
people that make tortillas
for a living,

all day long in restaurants
get into a rhythm.

Yeah.
You want to flip that over?
See what that looks like.

So, do you find
it's like a pancake,

like your first one isn't--
never works?

That looks pretty good.That does look pretty
good, actually.

You just stack them
on top of each other,

and you want to let them
sit for a little while

and steam a little bit,
so they get really pliable.

Okay.All right, lift that one up.

This is going into my side.

The blue ones will go under
the blue.

The blue ones to me
have a little bit more
of a nutty flavor.

You really think it
tastes different?

Oh, I totally do.

Flip it over, Miss.

Very nice.

I've got space for you,
don't worry about it.

Get in there.

Want me to make a blue one?Yes.

All right.

Do you salt yours?No.

You don't put any salt
in it at all?No.

You can put some salt
in the masa if you want.

I always want salt in them.

Put salt them.

Like, I'm always like,
"This is really good
but I wish I had salt."

That one's done.

I feel that way about
mozzarella cheese.

Yeah, I understand that.

Okay, hold on...getting a spot
for you, don't worry.

That looks pretty good.

All right.

So we're going to
keep making tortillas.

And then when we come
back we're going to take
these beautiful tortillas...

see they're starting to get
nice and pliable?Yep.

We're gonna--mm! Smell that.

We're gonna take
these beautiful tortillas

and we're going to make some
tacos out of them,

because why make a tortilla if
you're not going to make tacos?

Well, you could make
them into tortilla chips.

You can do that, too--
we can do that later.

Leftovers.

Come on back.

Welcome back, everybody--
today's all about tacos.

I'm going to make some bacon
for my breakfast tacos.

With a glaze
on the outside,Okay.

Kind of a honey
and chipotle glaze.

So, I'm going to put
my bacon in the oven.

Actually, this is
something that a lot of my
friends don't know to do.

Which is actually to put
bacon on a sheet pan

and put it in the oven.And bake it instead of...?

Yeah, a lot of people will put
it on top of the stove

which obviously works, but it's
not as evenly cooked,

so just lay it out on your sheet
tray and toss it in the oven.

Any time I can cook something
in the oven,

I like that, because then you
don't have to man it at all.

Exactly.

I'm going to make a very
quick glaze and then I'm
going to help you out.

Okay, what's going
in your glaze, Bobby?

So my glaze is basically two
ingredients--

a little bit of honey,

and then some chipotle puree,

smoked jalapeños

Salt and pepper

I'm going to wait until the
bacon is completely cooked.

As soon as the bacon is
cooked, and it's still hot,

I'm gonna glaze it,
and then as it cools
it's going to harden,

a little bit, and the glaze
will become part of the bacon.

It really is addicting.

So, I'm going to
make spicy beans.

Here you can chop this for me.Okay. Sure.

I have 2 cups of pinto beans
that I've soaked over night.

This is for your bean taco?

Yeah, absolutely.

I think that if your filling
is going to be beans

you gotta make
the beans from scratch, right?

I will debate you a little bit--
I do use canned beans.

Okay.

They're cooked and they're
cooked perfectly for you,

and it saves time.

Yeah, but the reason you're
making these from scratch

is you're adding a roux to them
and they're really becoming
this filling.

You're adding a roux to it?Yeah, you're thickening up
this bean,

so you really need
the cooking liquid,

and you also need the
onions and the peppers.

Got it.I love cooking beans.

The only hard part
about cooking beans
is remembering to soak them.

So, I have a small
onion, one red pepper,

a couple of tablespoons
of canola oil.

You want your onions,
and your red peppers,

and your garlic to be pretty
finely chopped up

because we're not going to
puree this at all.

I'm crying.

It's okay, they look great--
that's enough.

No, no, no. I would give you my
tears for perfectly cut onions.

They're beautiful.

When I yelled at your earlier
and told you I didn't like you

and that I didn't want to be
your bestie

I was not being truthful, okay?

You feeling better?Okay, I'll stop crying soon.

Okay, give that a
little stir for me.

Will you grab me
some dried chilies.

What do you want with this?

Drop one of those little bad
boys in there.

I think it can be
a little bit spicy.

Okay.

Here goes some garlic
into the pan--

let's put some beans in it.

This is 2 cups
of soaked pinto beans,

2 teaspoons-ish of paprika,

2 teaspoons of cumin

and then 4 teaspoon of cayenne.

You're measuring the cayenne?

Bobby, once you
perfect a recipe

you don't have to think about it
by simply measuring.

[Damaris laughing]

We're just going to cover
our beans with water.

How long is this going to take?

It's going to take an hour.

But you soaked the beans first,
which is really key.

I mean it cuts
the cooking time in half.

Yep. If you forget you can
just do, like, a quick soak.

Put them in hot water,
drain it off,

put them in cool water
do it again.

Slightly ajar.

Cook it for about an hour.

You want some of
the steam to come out,

but you're wanting these to
reduce and then,

I want you to make me a slaw,

so if you don't mind starting
on it that would be awesome.

Okay.

I love raw cabbage on my taco.

But, it's got
to have a crunch to it.

So we just need
a cup and a half of cabbage,

like a quarter of the head.

Cabbage goes such
a long way, right?

Yeah.

Just shred it real pretty.

That slaw is going on top
of my spicy bean tacos.

Got it...how's my bacon.

I'll check it for you.

It's sizzling.

Those pieces are getting crispy
and those need
a little more time.

So, let's go over this
really quickly.Okay.

Some cabbage, some green
onions, some cilantro...

Yeah.What else?

Then, I just want
a little bit of lime...Okay.

...and salt and pepper,
and canola oil.

I love making your slaw for you.

Just let it sit
for a little while?Absolutely.

It'll soften up
just a little bit.

Exactly, but it's still
going to be a little crunchy.

Absolutely.

You're just not going
to get that--

those angry pieces of cabbage
coming out of your taco.

We don't want no angry cabbage.

No angry cabbage.

Bacon's ready!

Okay, so do you glaze it now?

Now you glaze it.Oh, awesome.

So what I do is, I take
a paper towel

and just dab off the excess
bacon fat.

Okay.And this is while it's hot.

I take a brush for my glaze

and I just glaze the bacon.

Then I just let it cool

and you'll have
beautifully glazed bacon.

Serve this room temperature,
or in this case,

I'm going to serve this
in our taco.

Oh, delicious.

Perfect.

So now, we just need to finish
the spicy bean tacos.

Yes.

You've got a lot of stuff in
this taco...

cabbage, Mexican crema,
avocado...

Just pull out that.Take the chile out?

Yeah. Just put it there.
Hoo! It's hot.

Now, we are going to thicken up
these beans.

These are nice and tender.

How are you going to do that?

I'm going to show you.

We haven't seasoned them
at all, 'cause you want

to season your beans after
all the liquid is cooked out

or else they could be too salty,
right?

They can also get tough,
or something like that.

Yeah, so...we want
to thicken this.

There's still a little bit
of that cooking juice on there,

so we need a roux so it will
stay in the taco shells.

So, 2 tablespoons of butter and
then 2 tablespoons of flour.

Equal parts?Equal parts.

2 tablespoons of roux

will thicken 2 liquid cups.

Love it.

So you can actually learn,
so that even if

you're not following my recipes,
you can create your own.

Oh, yeah.

Right? So, that's why
I give measurementsOkay.

I'm just cooking in the pan
to cook off the raw
flour flavor.

But also, you don't want to
have clumps in there.

No.Right? So, it's done.

And now, that's going to go in.

It thickens up
almost immediately.

Yeah, isn't that nice?

This looks great!

Man, the pinto bean doesn't
get enough... credit.

Doesn't get love?It doesn't get enough love.

I know. People go right
past the pinto bean and go
right for the black bean,

I don't know why....or the red beans.

The pinto bean is a really
pretty bean,
they're beautiful.

And the texture of a pinto bean
is super buttery.

Yeah, I love them.

We're also going to put in one
cup of fire roasted tomatoes

and one cup of sharp cheddar.

How delicious does that look?

Now, just let that cook until
it's nice and thick.

It'll cook about
5 to 10 more minutes.

Welcome back everybody

We're making tacos today on
♪ the Bobby and Damaris Show

[Laughter]

So, we've got bacon cooling
for our breakfast taco.

Our beans are ready, but we've
got one more thing.

One of my favorite things
as a kid was an ice cream
dessert taco.

Oh, those chocolate ones?Now...yeah!

We're going to recreate themI love it!

But I'm making them
a little more upscale,

and that starts with
a dulce de leche ice cream.

Yum!Woo hoo!

I've got a couple of
pints of ice cream.

This is a really fun dessert
to make with kids.

I don't have any kids,
but you have a daughter.

Yeah, but she's not
a kid anymore,

but I love ice cream,
so that's why I'm here.

I know, Bobby.

If you can't get dulce de leche,
just get caramel ice cream.

They are very similar.

How do you like that?
Ha! Ha! You're like
a little kid!

Okay so, I just--
this is a piping bag.

I put my ice cream in there
and now you kind of

squeeze it down with your hands

because you need it to be
a little bit pliable.

Give it a twist

He is anxious to cut that!

Raring to go.
Oh!Bless his heart.

Now, you just go back and forth.

That looks perfect.
Oh my god.

Okay, ready.
You can rest that there.

You kinda take it
and squeeze so it fills it.

Now just keep fillin'...

Okay.

...and then we put it back into
the freezer

until the ice cream is firm.Can I just eat one now?

You can have this.Thank you.

You're welcome.

♪♪

Do you want me
to build my dessert tacos?

I want my ice cream taco, miss.

Okay, all we need to do
is cover them in chocolate

and then dip them in pepitas.

Toasted pumpkin seeds.

So, I have 8 ounces of
dark chocolate chips

going onto a double boiler

and we're going to mix it with
about 4 oz of cream.

Now, just let that melt.

So, you're making a ganache.I'm making a ganache,

but I want a ganache
that's gonna harden back up
on the taco.

You'll see it's gonna
melt on the bottom first

so you gotta keep stirring it so
your chocolate doesn't scorch.

I'm gonna tell you right now,
if we don't eat these
ice cream tacos

in the next 30 seconds,
I'm going to have to go

to the store
and get an ice cream cone.

So, what's up here, Miss?

Okay, look.
So, our sauce is done.

Okay.

Do you want to chop some pepitas
for me?

I love the idea of pepitas--
it's a very Mexican
and southwestern thing.

Absolutely.

I'm gonna grab the tacos
out of the freezer.

They've just been in here
so they set up nice and firm.

Okay, babies.

You little angels.

Okay now, you take
your cold taco

and you just dip it
into the chocolate

and if you need to,

you can kind of spoon chocolate
onto there.

Okay.

There. Look at that.
Oh, that looks so pretty!

This is the worst thing I've
ever seen in my life.

What do you mean?
What's wrong?

Give it to me, give it to me,
give it to me.

No! You gotta let them
firm back up.

Sorry, Bobby.What?!

[Damaris laughs]

You've got the let
the chocolate firm up.

Didn't you ever hear
of hot fudge?

Just calm down.
Slow your roll.

I thought I was going to eat
these things.

[Damaris giggles]

Look, you're really just trying
to cover that ice cream

then pepitas right--

Oh my god so beautiful.

You wanna do one?Sure.

Here. Spread it on there--
it looks good.

I like to use dark chocolate

because dulce de leche
is so sweet.

How's that?Oh, my god.
It looks great.

I like it doing like that.Okay, you can do it that way.

Will it be bad if I just ate
this, right now?

It's going to be very messy,

and the chocolate is not going
to be firmed up.

How long?About half an hour.

All right.Just until
the chocolate's firm.

Now...

Don't leave me alone
with the chocolate sauce.

I know.

Okay, breakfast taco.

Can you just turn that on
for me, please?

Absolutely.Little bit of butter...

saute some onion,

and then a little bit
of green chiles.

Okay.This is what is going into
my soft scrambled eggs.

Oh, into your taco?Yes.

How hot is that Serrano?Serrano can be hot.

I'm just gonna
take a little bit--
I want to see how hot it is.

It's hot, man.

Got a little heat.

Gonna saute those up and let
these get nice and soft.

Yep.And we're going to put the
scrambled egg over top

with a little bit of creme
fraiche, and don't forget

our honey glazed
smoked chile bacon,

which is amazing.

And we're going to also
taste your amazing...Spicy bean tacos.

Cannot wait

Let's fill some tacos, Bobby.

That one's for you.Beautiful.

A little bit a beans,
a little avocado,

slaw,

and then a little bit
of the crema.

[whispering]
That's beautiful.Mm.

You don't have to wait.I'm not waiting.

I know!

This is good.You like it?

These beans
have so much flavor in them.

Wha--what?
wha--wha--it's because
we cooked them

from dry beans, we got to
put in all the seasonings.

All that delicious...
fun time love.

You know what else
I'm loving here?

Me taking this messy bite?The cabbage.

Mmhm. Hoo!Really good.

And really important,
you don't want to
overfill your taco.

That's a rookie move--
don't put too much filling in.

That's okay.

There's no mistake
when it comes to tacos

Looks like I'm making breakfast,
but I am.

We're making a breakfast taco
right now, scrambled eggs,

some bacon I cooked with

honey and chipotle glaze.

We started with a little bit
of onion and some
green chile there.

This looks delicious.

I'm going to whisk
some eggs

and I'm going to
put some crème fraiche

right in there...Oh into, no way.

That's a nice tip, Bobby.

I've never done that....and some butter.

I want the curds of the eggs
to be very smooth.

So, we're going to
put this in there.

I don't add salt, yet.
I add salt at the very end.

So, I'm going to put
some pepper in here.

I want to watch your technique.

So, here's my technique--
so you just go around,

almost like your
folding the eggs, okay?

We want this nice silky curds,
as we like to call them.

If you add salt early it could
give it a weird texture.

Do you like them soft?

Yeah, I like soft
scrambled eggs.

All right. Now, I'm going
to add the salt.

Lets make a taco.Okay.

Blue corn tortillas...

Take some of these
soft scrambled eggs...

Those look great.Two slices of bacon...

Two?!Yes.

Give it a taste.

Okay.

You know what?What?

First things first,
I love the nuttiness
of the blue corn.

Yep.The soft,
silky scrambled eggs.

And then, you got that
sweet of honey

and the smokiness
of the chile on the bacon.

Pretty good.It's really good.

It's also surprisingly spicy--

I feel like in the morningtime

you want something to
activate your metabolism.

Sure.

Speaking of activating
our metabolism,

Can we please have
this chocolate taco?

Please?One.

I'll move these
out of the way.

I'm still eating.

Chocolate tacos
filled with ice cream

enrobed in pepitas
on the way.

Now...you know,
let's just split one.

I'm applauding that.

You want to split one?No.

Do we need
a whole chocolate taco?

Okay, let's split it--
want me to cut it?

I'm just messing with you.

I'm just kidding around.

Okay, all right.

Let's try the taco.

The chocolate taco.

The chocolate gets that
hard shell thing going.

Yep, absolutely.

This is a good time.

I love the fact that
you were saying, like,

this is great for the kids--

no, this is great for Bobby.

Bobby likes ice cream--
he wants an ice cream taco.

It doesn't end with fish tacos,
pork tacos, chicken tacos,

beef tacos--no.

Ice cream tacos, that's
the end game, right there.