introducing our new every week burrito
it's not every meat beef bacon croquette
can moisten charcoal puffin crustacean
icky bull rat on every other
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tastes like chicken hey what's up guys
welcome back to binging with babish
we're this week we're celebrating two
million subscribers the only way that
seems suitable by making the every meat
burritos from regular show it wasn't
easy to procure every meet feasibly
available to the US consumer so I
thought it'd be fun to take another look
behind the scenes of Benjamin babish
because this turned out to be
potentially the most expensive and
time-consuming burrito ever made
that's test test test 'is always
hilarious all right let us embark upon
this meat journey tips for hunting meat
call ahead of time because we're driving
all the way down in Brooklyn today and
we are going to get some exotic meats we
can never get there because it's New
York City and all these people are
animals
yeah go ahead good shirt you had a red
light like 20 minutes ago all right so
now we're a little close to the Park
Slope and or maybe like Cobble Hill or
something like that no we're we're I
should look and tell you after I've
checked
we're going to rinse Paesanos meat
market where they're known for their
very exotic meats and this is where
we're hopefully gonna get some elk some
caribou rattlesnake alligator and really
round outs or every meat burritos let's
go check it out I know you guys have
some really exotic meats like
rattlesnake and stuff like that so I
need every weird so this is this all the
exotic stuff
okay let's stock up do you have like a
basket or something I can load up oh my
god this is way better than camel
EMU elk bison ostrich kangaroo a lot of
kangaroo Python filet horse rattlesnake
oh we got wild boar alligator bull fries
correct me if I'm wrong but is this not
a testicle bull testicle of course yeah
probably you know 20 different kinds of
meat and we're stocking up what's the
grand so five hundred and seventy six
dollars makes this by a wide margin the
most expensive episode for doing all
that
have a good one I can't think it's okay
sting ever and that guy was a stone-cold
pro like you didn't bad night it was
like okay yeah rattlesnake Python bull
testicle what else do you want we had to
get tortillas or so we were heading to
me body oh we're just a tortilla factory
not only do we want quality tortillas we
need a big tortilla because there's so
many meats going into this this burrito
ever in need room for all of them my
full-time job before Benjamin Pappas was
my full-time job was as a visual effects
artist in the commercial industry my
whole job was all the little things that
you're never supposed to notice like if
an actor was wearing a shirt with a Nike
swoosh on it I would get rid of that or
if they had bags under their eyes I
would lighten those up and sometimes
they'd be crazy things like can you
change the color of that guy's shirt we
don't like blue and pink stripes Willem
blue and orange or something like that
so just all the all the things and
commercials that you never supposed to
notice I was in there messing around I
either have Frasier going in the
background Star Trek next generation and
music-wise
it's a it's a collection of electronic
funk hip hop you can actually listen to
my playlist that I made called bangers
with babish search board on Spotify and
you can listen to my playlist to
preferred tunes to hear when I cook
I got into cooking as my mom taught me
how to cook at a very early age some
very simple things like chocolate chip
cookies and stew and that just sort of
implanted a love of food and cooking and
cooking for family and friends in deep
in my heart and I can't get it out she
passed away when I was very young so
it's a very nice way to just sort of
remember and feel closer to her and I'm
very happy to play a part in getting
other people to try it out too because
that's what she did for me
I had no idea I used to live like two
blocks that way I had no idea that
there's an apparently amazing tortilla
factory right here called me Mario
you need apartment is we pick
lotta the biggest when you got
we're gonna get them out the back forget
the tortillas out the back oh yeah
that's what I'm looking for
big Proteus maybe just a few keys when
you have this much frozen meat there's
only one way to defrost it so anyway
that is the journey that led us to this
point where we are now cutting up all 27
different kinds of meats and grinding
them into a burrito friendly state
making this not only the most
labor-intensive episode of binging with
babish ever but maybe the most expensive
burrito of all time
we're talking about almost $600 worth of
exotic meat all them kinds of stuff
ranging from chicken to beef - pork
lobster shrimp fish duck lamb turkey
bison Cornish game and goose pheasant
quail rabbit squab venison boar
alligator antelope caribou elk ostrich
turtle rattlesnake and kangaroo oh and
bull testicles of course what every meat
burritos is complete without bull
testicles and you may notice that I'm
also adding bacon here because it was
one of the very few meats specified by
the jimbros that I could actually get a
hold of and even this relatively small
constituency of the meat Kingdom smells
like death the only spices that seem to
make sense are a bit of chili and lime
in the hopes that they will somehow make
this cacophonous course of foreign
flavors somehow work together and while
this is a great opportunity for me to
practice my burrito rolling skills
something I've admittedly never done
before today I could tell just by the
smell that this burrito was doomed from
the start even the smell aside crumbly
overcooked ingredients and chewy
undercooked ones I suspect rattlesnake
and Python prevented me from swallowing
even the first bite I'm sorry you all
have to see this but this is the price
that we paid for science I tried to jazz
it up with some standard burrito
ingredients black beans Monterey Jack
cheese salsa and sour
cream but to no avail this mixture was
full of wild game and meats that were
meant to be simmered for hours to bring
out their tenderness and subtlety all of
which came together to make a burrito
that was at once crumbly and chewy gamey
and not much else
all that I know is that we can do a
whole lot better what about instead of
an every meat burritos in every pork
burrito something that includes
chicharones carnitas chorizo hal Pastore
and of course bacon we're starting with
chicharones a piece of pork belly that
we're going to cover in baking soda and
salt and refrigerate on a rack for two
to 24 hours during which time we'll
start to make our spice paste for the al
Pastore tacos I'm boiling Vibe each
guajillo and mesilla Julis for about 15
minutes or until they're nice and soft
at which point I'm going to strain them
and reserve their boiling liquids
wearing seemingly pointless protective
gloves while I scrape out the seeds from
each and every pepper returning them to
their soaking liquid once they've been
deemed seedless then we're having these
peppers in there soaking liquid to a
high-powered blender along with a little
shake of onion powder a few cloves of
fresh garlic a little shake of cumin
powder a generous pinch of Mexican
oregano and a spirited sprinkling of
freshly ground and not no seeds once we
blend this on high for about one minute
it's going to create the smooth and
flavorful spice paste in which our out
Pastore pork is going to live speaking
of which we now need to break down a
pork shoulder into slices no thicker
than a quarter of an inch thick we're
trying to mimic the conditions under
which out this door is normally created
which means thinly sliced pieces pork
rested for at least two to three hours
in our al Pastore marinade massage
briefly and covered in tin foil kept in
the fridge while we prepare the other
porcine players in our porky parade next
up is carnitas a kind of pork shoulder
that has been braised in orange juice
and spices and then shredded and fried
until crisp
first up the braising we're and we are
squeezing a whole
cut into quarters and then adding the
squeezed orange flesh to the meat
mixture along with a few halved serrano
peppers a whole onion roughly chopped a
generous drizzle of vegetable oil and a
healthy seasoning of kosher salt and
freshly ground pepper we're also going
to add four fresh bay leaves and six
whole cloves of garlic have I've never
made carnitas before and it seems to be
a dish that relies heavily on picking up
flavors from its surrounding aromatics
so I'll be curious to see what it ends
up tasting like we're going to give it a
little massage to what those flavors get
to know each other and I almost forgot
two cinnamon sticks underneath a tightly
foil-wrapped package that we're going to
braise it 275 degrees Fahrenheit for
three and a half hours in the meantime
let's get our chicharones ready we're
cutting our pork belly into half-inch
pieces that we're going to place in a
wok and barely cover with water bringing
to a simmer and skimming off any scum
that comes to the surface over the next
two to four hours after which all the
water will have evaporated and all that
will be left will be the fat rendered
from the pork belly in which the pork
belly itself is going to fry how
barbaric is that yet how crispy and
delicious set aside while we remove our
kaneda's from the oven removing from the
fruit and spices and shredding to a
shredded consistency which we are going
to set aside and refrigerate until
needed because in the meantime we need
to make pork out bass door we are
borrowing a relatively ingenious tip
from tasty videos placing some bamboo
skewers and a piece of pineapple and
using them to layer our meat into a sort
of makeshift shwarma that we're gonna
place in a 350 degree fahrenheit oven
right up against the side wall of the
oven rotating frequently to get that
sort of charred and schwarmann effect as
for the rice factor of our burrito we're
simply taking three cups of boiling
water adding two squeezed limes a little
shake of cumin and combining that with
two cups of long grain white rice in a
casserole tightly covered with aluminum
foil that we're going to bake for 20 to
25 minutes at four
degrees Farenheit in the meantime we've
got our pork help a store which we're
going to shave off much like a shwarma
setting aside while we prep our other
burrito ingredients we're going to start
by crisping up our chicharones and
carnitas maybe in a little bit of bacon
fat because we're feeling frisky before
spreading down our base layer of white
lime rice and a few slices of our
chorizo sausage I forgot to mention this
before but this is an every pork burrito
followed by our nice crispy chicharones
and carnitas and honestly I would have
included Puerco pibil if not for outlast
or which has a very similar marinade and
frankly a more impressive presentation
that we're going to top this off with
some Monterey Jack cheese and salsa some
sour cream and now that is what I call a
burrito I'm sorry I almost forgot the
bacon this is after all the every pork
burrito which I would venture to say is
even Meteor than the every meat in
burrito so if there's one lesson to be
taken away from this experience it's not
the amount of meat it's how you treat
the meat huh I think I'm gonna have that
put on a t-shirt
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