A St. Louis-style crunchy wrap.
So back here, I'm working on the refried beans.
This is just a little olive oil
and an onion, chopped, couple of jalapenos,
one if you want it on the mild side,
two if you want it extra spicy
and a couple of cloves of garlic
once the onion start to get soft.
Then I add water, about a half a cup or so,
and I let the water completely evaporate
and it turns it into this kind of delicious mush
at the bottom.
Then to that mushy start,
I'm going to add a little cumin, nice, smoky cumin,
touch more salt and pepper,
and I'm gonna add some cayenne pepper.
You can go a little or a lot.
My husband I like it spicy.
And then throw in the beans
and we're going to, over the break, I'm gonna puree them
and put them right back in the same pan
and thus, refry them.
Now we're gonna move along to the salsa.
We're gonna take to our hot skillet,
a giant bunch hot scallions and a couple of jalapenos
and some cracked garlic
and you want it hot.
You want the pan hot 'cause we're charring them.
For the chips portion, I have sharp cheddar and pepperjack
and we're gonna just throw that on some tortilla chips
and let them toast in the oven.
Any time you use limes or lemons,
char them up,
you get more flavor, more juice
and you just intensify their flavor as well.
So we're gonna throw into our food processor
the 14-ounce can of the fire-roasted tomatoes,
a fat squirt of the chipotle paste,
and then in a lot of Mexican salsas
that use charred vegetables or charred tomatoes,
there's a pinch of cinnamon used, sparingly, pinch.
It shouldn't taste like French toast, okay.
So we're gonna add a little pinch
and this is special because this is smoked cinnamon.
And we're gonna add a little black pepper.
And we're gonna do a little squirt of agave
or a tiny drizzle of honey.
In goes all of our charred ingredients.
Come on, fellas, get with the program, will ya?
All right, whatever, let's say that's all of them.
(food processor whirs)
So we'll add this,
and once they're cool enough to handle,
you add a little bit of lime juice
and I'm going to save a squirt for our beans as well
and rinse that out over the break.
I'm gonna swap this out for a clean bowl,
puree the refried beans, get them back in the pan.
I know this sounds confusing but it's really to that hard
and we're gonna char up in the same pan our chorizo.
I softened a large flour tortilla
only on one side,
tiniest bit of spray.
Olive oil or canola, doesn't matter, okay.
And then I take that side that's lightly browned
and that becomes now the inside of our crunchy wrap.
All right.
Then we take our charred scallion-jalapeno
fire-roasted tomato salsa,
and we spread that.
Then, you take your crunchy crispy oven-wamred tortillas
with the cheese... (audience exclaims)
I know.
(audience applauds) Then,
then you take your plant-based,
or in this case, pork-based chorizo
and put the chorizo on the nacho.
Mhmm.
And then, we put on the refried beans, mhm.
Mhm.
Then, we put on a little lettuce,
tomato, onion,
picked japaleno.
Then we take some avocado cream,
sour cream, avocado, lime juice, salt.
Then you take the big flour tortilla
and you make a little blankey
around your nachos.
Yeah, you gotta kinda manhandle it
a little bit at the end.
Then, come on down, baby.
Then spray,
pan's on medium.
You wanna melt all that stuff together and let it set.
Then you spray the opposite side.
And you wait.
(audience laughs)
Check this out!
(audience exclaims) Boom!
(audience applauds)