- Let me go to Big Head Joe's for you.
They have the most insane burritos.
- I don't much go for ethnic food.
- Trust me.
They have one that's called the meat tornado.
Literally killed a guy last year.
- You had me at meat tornado.
(box crashing)
- Hey, what's up guys?
Welcome back to Binging With Babish
and welcome to the new Binging With Babish kitchen,
a sprawling two level garden apartment
that I have retrofitted into the play place of my dreams.
I'll be taking you guys on a proper tour of this space soon
so you can see all the new toys and tools
that as you can imagine, I wanna keep safe.
So it's fitting that this week sponsor,
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Now, before we dig into the meat tornado
we must first go back in time to the old apartment
where I enlisted some help from an expert to ensure
that this burrito could in fact kill a man.
Thank you so much for taking the time to talk with me today.
I understand that you are a doctor of nutrition.
- [Dr. Michael] Yes, I'm a medical doctor
and what they call physician nutrition specialists.
I'm recognized by the National Board
of Physician Nutrition Specialists.
- Well, it sounds like they could really use somebody
like you in Pawnee, Indiana,
because as I understand it's a very unhealthy town.
- [Dr. Michael] Well that's what they are the clip
that you showed me implies.
- Yeah. - Sure.
- According to legend of this burrito place in Pawnee,
a gentlemen was killed by a burrito
referred to as the meat tornado.
- [Dr. Michael] Horrible, yet there actually are true cases
of death by meat consumption usually plate,
and those are called cafe coronaries.
Now it's it was in a Mexican restaurant
so that it wouldn't call that a con cafe coronary
I guess you'd call that a Cocina.
- So you are a doctor of nutrition and humor
It would say,
- [Dr. Micheal] (indistinct)
But, yeah, you can die from eating.
So let's think about not just the meat
but the burrito is gonna have spices isn't, right?
So if it was a really hot chilly that could
that could somebody who has existing artery disease
and they could induce a coronary.
Yeah, that could happen.
- So assume that there are no size limitations
on this burrito,
can you think of a, just a rough idea
of you have a patient that has heart issues
don't eat this much meat or it could kill you where you sit?
- [Dr. Michael] (laughing)
I would say you're probably in that category.
Yeah, in pounds, its possible.
- All right so I think maybe the benchmark
I'm trying to hit is maybe like two pounds worth of meat.
- [Dr. Michael] All right.
Oh no (laughing)
- Wow, I mean, as long as it kills him, that's my end game.
- [Dr. Michael] Yes, they can kill him
- All right, well, I'm gonna try to do this
as true to form to a what we've determined here
and we're gonna try to have this be a message of health
because you shouldn't eat things called a meat tornado,
I don't think.
- [Dr. Michael] No, I think I wanted to stay awake
- Well, thank you so much for talking with me today, doctor.
I appreciate it.
And thanks for saving lives.
Armed with this lethal knowledge,
I set out to make a two pound spicy bean
and meat filled burrito with a licensed to kill
first up flank steak in a simple marinade of a quarter cup
each lemon juice, vegetable oil, soy sauce
and chicken stock, half a teaspoon, cayenne pepper
one tablespoon, ground cumin, a quarter cup of white sugar
two crushed cloves of garlic, and about a tablespoon
each kosher salt and freshly ground black pepper.
And because we're trying to be legit
or authentic or whatever, a whole lot
of fresh chopped cilantro, tiny whisk until homogenous.
And then we're gonna pour it over our flank steaks
make a sort of Carne asada .
Remember that marinating your meat in a bowl
or casserole helps prevent cross-contamination
in the fridge.
Once everybody's evenly bathed in the marinade
we're going to cover and fridge
for about four hours flipping once
or twice throughout the process.
Now onto the next meat of mentioned, Carnitas.
For which we're gonna need a whole bone in pork shoulder
which we must first de-bone this skin
and de-fat to some extent
basically we want to scrape as much meat
off the bone as possible remove and reserve the skin.
If you want to make Chicharrones
remove any excess fat and cut the meat into two inch pieces
which we're going to cook
and what some might call an irresponsible amounts of lard.
Two pounds of this stuff, along with one cup of water
going into a large wide, deep Dutch oven,
which we're gonna set
over medium high heat until the lard is completely melted.
And then slowly and carefully
we're going to add the pork to the party.
In addition to the pork, we're gonna add the juice
and flesh of two large navel oranges cut in half.
Just squeeze them, drop them in
and bring this whole thing to a bare simmer.
Once a similar is reached lower the heat to medium low
and maintain a bare simmer for about two hours.
At first, the pork is gonna braise
but then once all the water evaporates
it's gonna start to effectively deep fry.
After the first hour
we're gonna fish out the orange wines
and replaced them with half a large onion
roughly chopped and four large cloves
of garlic crushed for dried Bay leaves,
two sticks of cinnamon, a teaspoon
of whole cumin seeds and a tablespoon of Mexican oregano.
This as you can, well
imagine is going to smell unbelievable, but we're not done.
We're also adding a half cup, each light Mexican beer
and evaporated milk,
which at first I thought was kind of odd.
But as the pork simmered for an additional hour
it turned out to be awesome.6
All the milk proteins separated
and adhered to the meat and began to Brown gorgeously
leaving me with crispy on the outside,
juicy on the inside of tender flavorful carnitas
which I'm gonna go ahead and fridge until we're ready to use
because they're gonna reheat beautifully
right back in the oil.
Next step, our chicken representative
at the table is going to be the thing that they boil
a simple braised spicy sausage shredded chicken
which we're gonna make it as juicy
as possible by searing skin on bone in chicken breasts
which is both going to protect the delicate meat
to give us some flavor in the braise
and give us some nice fond on the bottom of the pot.
Once the chicken has some color on both sides
we're setting it aside and dumping in one large onion
roughly chopped in two cloves of garlic.
We're just sautéing those for a few minutes
letting them pick up some color
and letting them pick up all that good stuff
on the bottom of the pot.
Then we are deglazing with one cup of chicken stock,
one tablespoon of Apple cider vinegar,
a 14 ounce can of crushed fire roasted tomatoes
and one can of Chipotle chilies in adobo sauce.
We're also gonna add one teaspoon
each ground cumin and Mexican oregano
bring the whole affair
to a rolling simmer and drop the chicken breasts
back in the hot tub where they're gonna braise
for about 45 minutes
until the chicken is nice and tender and cooked through.
And so are the vegetables,
Once everybody's nice and happy.
We're gonna pull the chicken breasts out
and use an immersion blender to blend our vegetables
and chilies into a smooth, but still a little chunky sauce.
Then once we've removed the chickens bones and skin
we're going to shred it using two forks and return it.
And any accumulated juices back to the pan
season with kosher salt, freshly ground pepper
and simmer for 10 or so minutes,
just to let those flavors get to know each other
face for seasoning.
And then it's time to contend
with the final fighter in our meat cage match.
Our flank steak has finished marinading
and is ready for the grill or in this case the plunge shot
once we've removed some of the excess herbs and garlic.
So they do not burn.
This guy is going to respond especially well
to any super hot cooking surface.
I'm going with some well lubricated
and thoroughly preheated cast iron
once little wisps of smoke emerged from its surface.
We lay down the steak
and leave it undisturbed for about five minutes
until its first side has been emblazoned
with a deep dark brown char
the sugar in the marinade is what helps give this steak
its beautiful crust.
And it is going to hang out in the oven
while we prepare the final elements of our burrito
the burrito for which we're going to need
one extra large tortilla
into the bowl the food processor
goes eight and a half ounces of all-purpose flour,
a teaspoon of kosher salt,
and two ounces of refrigerator cold lard processed together
until it resembles course crumbs.
And then we're going to slowly add three quarters
of a cup of cold water
while the machine runs until a rough ball of dough forms
which we're going to knead on a lightly floured work surface
until it feels smooth and elastic.
Then we're gonna wrap it in plastic wrap
and let it rest at room temperature for about 15 minutes
because it's gluten needs to be very relaxed
for what we're about to put it through.
That's right, little ball of dough.
You are not being used
to make eight to 12 separate tortillas.
No, no you are going to make one giant tortilla.
First we get to preheat our Paella pan
maybe practice our scoop technique.
Also we've gonna make sure that it's preheated evenly
since it's so much bigger than the flame
Once it's good and smoking hot
we're gonna lower the flame a little bit.
While we roll out our tortilla
on a generously floured work surface,
I was going for a tortilla with about the same diameter
as my paella pan
which turned out to be my first of many mistakes
after gently unfurling it much like a pie crust.
I learned that it should indeed be slightly smaller
than the paella pan
Otherwise this is gonna happen.
I tried my darndest to salvage this giant tortilla
but it also turned out to be very, very tender.
And because I was focused on it tearing so easily
I forgot to help it cook evenly in the paella pan .
So it ended up being burnt in the center,
wrong in the outside's, rip torn and full of holes.
But let me ask you this last wine.
Why do we fall?
Well, Alfred it's so we can learn how to pick ourselves up
on my next try.
I used only half the batch of dough
which I rolled out thinner and smaller.
Alison needed the dough twice as long.
So as to develop the gluten,
so it wouldn't be so delicate
immediately after getting it in the pan.
I tried to evenly disperse the heat.
So the tortilla would cook evenly
and rather than use a rolling pin
I'm not entirely sure why I did that.
I used the pizza peel to flip the gargantuan tortilla
cheers emanated through the kitchen
as it was successfully flipped.
And we could all see the burrito that it was to become
once cooked there was only one thing left to do
turn it into a meat delivery system.
So back over on the worktop
we're gonna start prepping our meat
for burrito Insertion.
The flank steak is very important to slice thinly
across the grain.
If you slice it with the grain,
you're gonna end up chewing on shoestrings rather than meat.
The carnitas once reheated need only be shredded
or chopped into bite size pieces.
They're one of the most delicious substances
on planet earth, and if there's one thing to make
from this episode it's them
because as we established with Dr. Roth Korpt,
what we're about to do, you should not attempt at home.
The time has come to stack our tortilla proudly
cognate Assata followed by carnitas
Then I'm laying down the cheese and topping with that polio.
So it melts more effectively
some re fried beans to help induce cafe coronary.
And since we want this thing to be spicy
I can think of no better final topping
than a few big lugs of the last dab I was given
as a consolation prize for being on hot ones.
And as you can see, I am not being sparing
with this hot sauce that clocks in
at more than 2 million Scoville units.
Last but not least
we got to make a burrito out of this thing.
So I'm going to try my best to employ proper burrito
rolling technique, tuck in the sides
roll it over on itself
tuck in the bottom, carry the seven.
And there you have it folks, a slightly sloppy
but nonetheless legitimate meat tornado.
And I'm sorry, you can't see the numbers on the scale
but it clocks in at one pound 15.8 ounces.
So I'm comfortable with going ahead
and call them this a two pounder before we can dig in.
Of course, we have to take a look at that cross section.
And unfortunately, I got a little excited
and cut into early.
So the cheese wasn't fully melted yet
but I was still nothing short of ecstatic to dig in
and I'll tell you some folks
it was blow your pants off delicious.
It was something I would have made a Valiant effort to enter
into the clean plate club
until I remembered it was positively slathered
in the last stab.
- Oh, oh. - Oh it's hot.
(indistinct) (laughing)
Yeah, that could kill a guy.
Thanks again.
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