Welcome back to the show.
Y'all know I love brisket and our next
guest is fusing it into a delicious Tex
Mex creation and here to show us is chef,
Stu Navarre from Jackalope
down in Columbia City.
Welcome to the show.
Thank you for having us seriously
welcome to my show. I'm so excited.
I obviously love a brisket.
I love Jacks but I love
Tex Mex more than anything.
I think maybe it's California roots.
So what are we making today?
So we're making our famous brisket
enchiladas so we take our brisket.
From Jack's barbecue.
Salt and pepper only double R Ranch
and we make our own enchilada sauce.
We roll them up with tons of
yellow cheese, just like Tex Mex.
Yep, you get it.
With refried beans, Peppers,
onions and Oh my gosh,
they are so delicious.
I don't want it unless it's a plate.
Swimming with enchilada sauce and like,
right? Like you're seeing there?
OK, so how do we get started?
Yeah, so the first thing we're gonna
do is we have to warm up the tortillas.
OK, so I'll show you the
OK I'll show you the first
one all right if you show me
well so you just gonna take
the tortilla and we're gonna
dip it in a little bit of this.
Really oil and this chilli oil
is really easy to make at home.
All it is is rehydrated guajillo
chilies and a little bit of water
and salt and blended and that's it.
OK we're gonna put it on a low
cast iron pan just to kind of warm
it just a little bit alright.
And then we're gonna start building
if you start rolling before warming
it up they crack and they break.
So This
is why I'm familiar with it.
If you've ever worked with the corn
tortilla you are familiar with the cracking
absolutely so we just warm it up
just a little bit and like you
said it's all about the sauce.
It's all about the oil.
It's all about that flavor.
So yes, don't hold back on this.
Sounds good already tortilla with chili. Well
so good. Alright,
so that's how you warm it up.
OK and then you want it good and
floppy yeah you can see how it
really starts to bind nicely and
it's not gonna break when we roll it.
Yeah, and then we're gonna
put it over here so.
From there we're gonna
take this enchilada sauce
so you don't put the cheese
on it while it's hot, right?
You don't know. Let me stop you
yeah, no, you don't do it while it's
hot we're gonna put kind of almost
like making a pizza that's what we
always tell our cooks you take the
sauce and we put it down this is
the enchilada sauce we make our own
but you can buy it at the store or
like to do when I'm gonna pinch and
I have to make dinner real quickly.
I buy it I buy it at the store and
then I blend some garlic and some
onions and I kind of make it my own.
Add more spice to it.
I've done that secretly with pasta
sauce but don't tell anyone.
Yeah call it speed scratch.
Then we're gonna put a little
bit of cheese in there, OK?
A lot of bit of cheese. How about
that? Yeah, yeah, it's like
let's not be stingy here.
Hold back on the cheese.
And then we use.
We use cheddar cheese,
so text Mex is all about
that yellow cheese, yes,
and but we we do our own blend
with wahaca cheese,
so the white cheese is
wahaca so it's super gooey.
You bite it and strings
like that. Yes, make sure you
chew it a lot so you don't choke.
That's right, and then you just put
a huge piece of of brisket in there.
Big old honker brisket right there?
Yeah, salt and pepper.
You said beautiful smoke ring I wanna cry.
We're gonna take a little
bit of onions like this.
These are caramelized onions
that we've done ahead of
time and then some Peppers.
And we're gonna roll it up.
OK, so you wanna do a
couple more tortillas and
alright. So I've just and I noticed
you didn't dip it both sides you
just dip the one side no do it
both sides just a little bit yeah and
you can predo these ahead of time too.
What I like to do at home when I
build them in a Pyrex or a baking
dish like that is I'll make a whole
stack of these and then kind of
assemble them and roll like that.
OK, so wait, you make a
whole stack while they're
hot like hot, yeah,
so make a whole stack like
we'll warm up like this.
Make a stack if I'm gonna do a dozen.
Make a stack of a
dozen. They don't get cold. Cracking
no, they'll hold their temperature.
They're really great,
especially with all that oil.
And then I start building and assembling.
Alright, so I don't know
if I flip that too soon.
No, it's perfect. All you're
doing is trying to get that.
That may ease that corn to start to warm
up and get nice and and loose.
That's right, it's like a
chemical reaction here.
I love this and this is something
you could actually prepare on a
Sunday even and have it all week
absolutely. And you can.
You can freeze them too.
I'm here for this from here for this.
What are some of the?
Well, let's talk about this first.
What is Tex Mex?
Let's explain what that is
to anyone who doesn't know.
Apparently
the text mix, so text Mex started in South
Texas, and you know, like any cuisine,
it's a blending melting pot of all different
people coming together so you know,
Tex Mex is is flavors of of Mexico
and and southern Texas. You know with
a lot of American influence too.
Yellow cheese flour tortillas,
but the big thing that makes Tex Mex
unique is the cumin that's inside of it.
The cumin spice.
I did not know that that's what.
Yeah, like like chili, you know Texas chili.
Yeah, and enchilada sauce if that it's
that one thing that you you're like,
what is that flavor?
It's cumin and that's what makes it unique.
I you know what?
All these years eating Tex
Mex had no idea that was the
part that made it unique.
What else do you have here?
I know you make a lot of other
delicious things.
It looks almost like a soup of pea Taco.
Yeah, so these are our puffy tacos.
This is a traditional Taco from San Antonio,
TX. Actually, yeah,
so we take fresh pressed corn tortillas.
And before we put them on the
plancha we throw them in a fryer,
get them crispy and these are actually
loaded up with Brussels sprouts.
We have a lot of yeah.
Adobo, Brussels sprouts, yeah,
and they have a lot of plant based options.
You also can do it with chicken tinga or
brisket picadillo you have your choice.
Gosh, and what is this here? It's Rosetta,
so this is our our rockfish ceviche.
It's got pineapple and serranos.
It's all MSC certified,
sustainable rockfish. Yeah,
sustainability is really big for us,
not you're doing good.
Sorry I forgot about that. Can't
really overcook them,
that's the good thing about it.
Alright, well meantime,
I've gotta try this because this
looks amazing and delicious and
I'm not sharing because, you know,
I always say sharing is caring,
not when it comes to breaking my friends.
Knock off so good huh?
Look clean. No OK, thank you so much, Jeff.
This was delicious, just absolutely
a pleasure cooking with you,
but it'll be even better coming
to the restaurant and eating with
you absolutely.
We also have amazing cocktails too.
Over here we have our lapena.
It's a reposado,
tequila infused cocktail
that has grilled Serrano,
chilies and pineapples.
So wow, amazing cocktails.
Ohh my goodness chef.
Thank you so much for your time.
Today, thank you for
bringing the food welcome.
Thank you for making us lunch.