Excuse me, you guys finishing up here soon? Oh, no... Sorry Chief, we're actually staying for
dinner. No actually, I already have a dinner plan with my fiancé. No dude, this
place has the best fish tacos, in the world, literally ranked! Gotta have one.
It's the pico de gallo, man. Use your hands, we're barbarians after all, men.
Every once in a while I go down to the boardwalk and I just throw my own feces
like a gorilla. Should we get a third order fish tacos? Hands down best fish taco
I've ever had in my life! God! Those tortillas were incredible. Yeah they make
them in-house it sets up the flavor for the whole dish.
Hey what's up guys. Welcome back to binging with Babish where this week we're tackling the fish
tacos from I Love You, Man. Now this one's going to be hopefully pretty easy to
recreate accurately because it's based off of a real restaurant in Venice
California. Which starts with black beans to bring to 16 ounces of dried black
beans in about three cups of boiling water for about an hour and a half in
the meantime we're going to make our taco accoutrement, Tacu-trement. We're
going to start off with pico de gallo featuring pours diced roma tomatoes, 1/2
of 1 Spanish onion diced as well, maybe 1/4 cup of minced fresh cilantro. I'm one
of those people that hates cilantro but I'm not trying to be some kind of fish
taco poser. 1/2 the jalapenos diced. Pick out the seeds if you don't want it to be
too spicy. The juice of one lime, I know a lime's sole purpose is to be used in
margaritas, but trust me it's good in food too. And now we're on to our next
accompaniment which is a tomatillo salsa or salsa verde. Slice the tomatillos in half,
toss them with a little bit of olive oil, make sure you're wearing a
protective glove like I am here tomatillos are toxic. Pour onto the
preheated baking sheet, which you can see they're sizzling right there, see 'em jumping
around- that's fun! and place under a preheated broiler and in the the time it takes
to drink one Mexican beer... You're going to have perfectly roasted tomatillos which were
then going to transform into salsa by adding to a blender bulb
along with half an onion diced, quarter cup cilantro minced, half a jalapeno
minced, the juice of one lime, some salt, and freshly ground pepper before
blending into a smooth, but still a little bit chunky, salsa now onto the
homemade tortillas which is going to start with 8 and 1/2 ounces all-purpose
flour, a teaspoon of salt, and 6 teaspoons of baking powder that we're going to
pulse together before adding 3 tablespoons of lard. then we're going to
process until the mixture resembles wet sand. next up three-quarters of a cup of
110 degree water that we're going to drizzle into the food processor as it
runs. let that go for a few seconds until a cohesive ball is formed that we're
going to wrap in plastic wrap and let rest at room temperature for 30 minutes.
before generously flowering our work surface and rolling out a golf ball
sized balls of dough into an 8 inch round that we're going to toss into a ripping
hot nonstick skillet thusly. let it sit for about 30 seconds into large bubbles
form on surface like this. Give it a good flip- now look at that isn't that so much
better than a store-bought tortilla? don't believe me I'll prove it to you...
Here's store bought, here's homemade...Here's my roommate to test which one's better..
Yeah, that's what I thought. keep your tortillas warm in a low oven while we
marinate our fish. we're going to place it in a plastic bag with the juice of
one lime, a little bit of salt, a little bit of pepper, some olive oil, and some
freshly ground toasted cumin freshly ground you asked? I'll explain. toasting
your own spices with a nonstick skillet before grinding in a dedicated spice
grinder is totally worth it. don't believe me? I'll prove it to you. here comes my
roommate again to tell us which one of these smells better. yeah that's what I thought.Now,
long last time to make our refried beans we're going to start by
sweating some onions, before adding a clove of crushed, garlic sauteing until
fragrant and adding our luscious soaked black bean that we brought to a boil in
their soaking liquid and let simmer until creamy and delicious.
go ahead mash those up, seasoning with salt and pepper and setting aside so we
can make last piece to our puzzle, which is of course guacamole. have about 4
medium avocados and remove the pits score with a butter knife and dump into a
large bowl, to which we are going to add half a seeded jalapeno, as we have with
most things in this dish. 1/4 of a Spanish onion, the juice of half a lime
some freaking cilantro of course. season with salt pepper and cumin to taste
before mashing up with a fork until it gets to this nice chunky guacamole stage.
next and last is our pan-roasted fillet of mahi mahi we're going to sear this in
a very hot pan before placing it in a preheated oven and baking until the
internal temperature reads 135 scoop some of that lovely fish onto our lovely
homemade tortilla with some refried black beans
Keigo de gallo guacamole and spicy tomatillo salsa now after nearly 6 hours
of prep work you ready wrap this thing up and shove it in your face but
something doesn't seem right tacos are after all that's shared with friends and
in the end that's what I love you men was all about spending quality time with
your Theodore Broosevelt.