- Okay, so here we are.
My name is Aria.
This is Eating Your Feed.
The show where people like me are challenged to recreate
viral dishes and recipes from the internet.
Adam has brought me in to make somethin'.
I cook pasta every now and then.
This is going to go either wonderfully well
or disastrously terrible.
I've just been told that I am making
a two and a half foot Anaconda burrito
that was featured on Buzzfeed's Worth It.
This recipe was developed by Edwin and his lovely family
at Taqueria Yarelis.
The man is carrying giant tortillas.
Are those regular sized tortillas?
I've actually never made rice before.
Oh that's a lot of meat.
Ground beef I'm assuming,
chopped lettuce,
pico de gallo on top,
and then this green sauce.
Beans, more beans.
Oh, he has good technique.
He's like roll it (ticking noise)
Takes two people to carry it.
That's big.
It takes up the entire table.
Because of the char on it,
it does look like the patterns of an anaconda.
Okay a burrito seems simple enough but,
A. Never made a burrito.
B. Never made rice.
Luckily, I do have the wonderful Rie to help me here.
- Hi!
- So let's just talk very simply.
- Okay.
- How do I make rice?
- We made rice together, isn't it?
- When did we make rice?
Usually, sticky rice is cooked in a bamboo steamer.
But if you don't have one,
you can use a regular steel steamer.
We did!
- Yes!
- Yes, we did.
But we steamed it.
- We steamed it, yes.
- Yes.
- And then what do you think the sauce is though?
She's putting it in.
'Cause it's coloring and flavoring.
- They use tomato.
- Ground beef, probably just season it right?
- Yeah, you gonna season with bunch of spice.
- Baked tortilla, there's five.
Pico de gallo.
- I have really good pico de gallo recipe.
- Oh, fantastic.
- Yeah.
- Pinto beans.
- Lettuce.
- Salsa verde.
Cheese!
Swiss? No, probably not the Swiss cheese.
The final step is kind of the tricky one.
They put it on a flat top.
We take one flat top here, like a small one.
- Griddle.
- Griddle. One here, another one here.
Will that work?
- Yeah, yeah, yeah.
- Yeah, right?
- I think.
- Thank you so much, Rie. - Yeah!
- I guess now I'm gonna go get my ingredients
and then try to put this bad boy together.
(smooth jazz piano)
Right now I'm about to start working
on the Spanish rice portion of the recipe,
as found on http://www.allrecipes.com by @Ilovetocook.
This person's recipe for five servings
but we're going to basically times that by five.
I've done the math.
I think. So first I'm just going to chop up some onions.
I took a kitchen safety class before
I was allowed to do this show.
All right, so they said to hold it like this.
I was holding it like this before
when I was cooking.
I'm shaky as heck because you're not supposed to do that.
Onions have rings much like a tree
and each ring actually signifies
how old the onion is as well.
That's life.
Look at that.
Grab this and you're just gonna put it
in one of these things,
just to set aside for later.
'Cos we're gonna use onions throughout this recipe.
All right I'm just gonna heat some oil in a large heavy
thing.
Normally you cook rice in water,
this one uses chicken broth.
What? I don't know.
So it's heating up
and sometimes when you have a moment like this
what I liked to do is I like to really take the time
to really get into my head a lot
and I stress.
And this is a perfect opportunity to dip into
the stress stash.
So I don't know if any of you have done this
but I liked to take a nice little chocolate bar
and dip it in some peanut butter.
It makes me feel better.
That's good. I took my break and now the things ready to go.
Beautiful. We're gonna do a bunch of oil,
chopped onion 10 tablespoons.
(onions sizzling) Oh, that's what you wanna hear.
You wanna hear that sizzle.
In total I'm putting in seven cups of rice,
(broth splashing)
10 cups of chicken broth,
(salsa dripping)
five cups of the chunky salsa.
And then we let the rice cook down
and then we'll get started on our meat.
(smooth jazz piano)
So we got ourselves four pounds total of ground beef.
We're gonna season the meat first.
Now of course you can use taco seasoning
or anything like that.
But we're gonna try to do it the old school way.
Oh, here we go.
Great.
Oh that's a funny looking thing.
That's quite something.
This one is the cayenne.
A little bit of paprika.
This is the cumin.
Pepper.
Our old friend salt.
Now that it's all there, I'm gonna put gloves on.
Even though I'm not the most experienced chef or cook,
I do love cooking shows, travel shows.
(glove snapping)
There's something fun about cooking.
It may not seem that way but I find it very calming.
We're gonna mix.
Oh, that's fun.
Wow, I gotta do this more often.
There's something very calming about just
rolling meat in your hands.
The rice is ready.
It looks like it's getting there.
I can try it.
Still a little raw.
When we're out looking for ingredients,
I was also keeping my eye out for an electric griddle.
I actually bought two of them.
This is the closest we can do in recreation.
But for now we're going to use this to grill up the beef.
Get a little bit of oil.
You want that for flavor.
(meat sizzling)
Aw, look at that brown.
That's exciting to me.
I won't lie.
What I saw in the video is that
the meat beef really just crumbles.
And so I don't want it to stick together
like a burger patty.
I want it to crumble.
(timer beeping)
Oh, that's my rice!
There's a significant difference now.
I think it's definitely edible but could--
- See how it's all burnt there at the bottom?
- We don't want that though.
- Yeah. - Yeah.
Now I'm going to give this a thorough mix
to really get the rice everywhere.
I think it's coming together nicely.
It smells great. I'm going to start flipping it now.
I lost some.
Oh wait, you know what,
this is a perfect little nugget to try.
Little peppery, but it tastes good!
Making a mess, we're making a mess but that's cooking guys.
That's cooking.
And there we have it,
beautiful dish.
What I saw in the video is that their meat
is a little finer than this.
It's more crumbly.
I'm gonna break it up a little bit more with my hands.
It's burning my hands.
Yep, I don't think I need to do any more.
(upbeat piano music)
Refried beans. This is very new for me.
Never worked with refried beans.
(surprised yell)
Juices.
Didn't know that that's a thing.
Oh-- (beans plopping)
Oh, I didn't like that.
Okay.
(beans squishing)
Ah, here it comes.
There she goes.
(beans plopping)
Interesting, it's quite thick.
It's not very wet.
Theirs looks a lot smoother consistency.
It looks almost wetter.
How to make refried beans creamy.
Perfect one right here from
http://www.anaffairfromtheheart.com.
"How to make canned refried beans taste like a restaurant"
They say adding sour cream is the trick.
We got here crema Mexicana.
It's a more authentic Mexican sour cream.
As a back up I also have just classic sour cream.
All right, let's put some sour cream in this
and then we'll see how that works.
Oh, I feel like that already worked.
It feels smoother already.
Look, we all learn something new together here.
Isn't that cool?
I'm gonna give it a little taste.
That tastes great.
I'm gonna add a little secret ingredient.
I'm gonna add a little nugget of chocolate
and we're gonna see if it adds a little bit of flavor.
And the thing is, we won't tell Rie.
And when she tastes it,
I'm gonna see if she notices.
(smooth jazz music)
Now we're just gonna work on the pico de gallo
using Rie's recipe,
so I'd like Rie to be here with me for that.
Here's Rie!
(both laughing)
I want to try to introduce you.
- It's like we're fighting.
- Rie, thank you so much for being here.
Would you like a chocolate?
- Oh, thank you.
- I've been nibbling on these all day.
- Is this a ingredient?
- This is for my stress.
I bought all your ingredients.
- Okay. - And I times it by five.
Look at my onions,
what do you think?
- It should be a little smaller.
- Why don't you show me how.
- Yeah, let's cut tomato.
- Okay, okay.
- Yeah.
Just like, slice.
I think just want to go like dice.
- Just dice? Okay.
- You're doing great.
- Oh thank you, Rie.
You're very sweet.
Do you have any fun facts about tomatoes?
- Fun fact?
- Tomatoes feature a lot in Italian cuisine.
- That's the fun fact?
- It's a fact.
- Yeah, it's just a fact.
- Great, we have extra tomatoes
in case we want to make gazpacho.
- That's surely a bunch of tomato base.
- Yeah.
- Okay, so I recommend you to wear gloves
when we cut jalapeno.
- Okay All right so how are you cutting these?
- Try just cutting half.
- In half?
Okay, so you cut the end off and then you cut it in half.
- Yeah.
- It's an honor to cook next to you, Rie.
- Thank you.
- Mine's not quite as nice as yours.
- It's okay!
- It's so uneven.
- So I'm going to make it a little bit smaller.
- You feel free to redo whatever you need to.
- Okay. Garlic.
- Your recipe says one clove so times five, right?
Oh I can take my gloves off.
Ah, look at that.
That was cool.
This pico de gallo is going to be delightful.
I think this very well may be the very best pico de gallo
that's come out of this kitchen.
- It's going to be best burrito. Can you sprinkle some--
- Oh, that I can do, yeah.
- Cumin kind of gives nice flavor.
- Tell me when.
- Think that's good.
- I had a moment of panic right now
when I thought this might be brown sugar.
'Cause it looks like brown sugar.
- That's okay.
All right, you can stop.
- Oh, did I just keep going?
Salt now.
- Yeah, let's taste it.
More salt.
Spicy!
- Oh, great.
More?
This Anaconda burrito has to have a bite.
- Yeah.
- Yep, it has a kick.
- I think it's good.
- It's good?
- It's very hot.
- Yeah.
- Pico de gallo is done.
Thank you so much for your help with this Rie.
- Yeah!
- Look at this!
Look at that! I'm excited about how big it is.
- Beautiful. - That's cool.
(bluesy guitar music)
This is the exciting part.
Early on as part of my game plan,
I said I wanted a train of griddles.
Found these long ones so here is the train.
Choo-choo!
So there is a little design flaw in my plan.
There will be a little part here that
won't get quite so grilled.
Now it's time to get these babies together.
We've got tortillas. These were the biggest we could find.
They do seem a little smaller than the ones he had.
This is what he did in the video.
He would go "boom"
and then he would put it on top of the other one
and then he would go double it up.
Boom, wow.
So I'm going to start layering these all ready.
And then we've got this bad boy toastin' up over here.
Put this one right there.
Oh my, oh my.
Look at that.
Just to reheat it. I'm not going to go too crazy.
I'm just gonna go at a nice 200 degree Fahrenheit.
All right, this is done.
Boom.
Does it smell like Taqueria Yarelis?
Adam, you were there.
- [Adam] No.
- Well, pretend!
The first step we gotta do. Beans.
I'm gonna just dollop it
and then I'm gonna spread 'em afterwards.
This is starting to look good.
The rice, we're gonna go into dollops
and then I'll spread it out. Now we do the same thing.
We're gonna just spread all this rice out.
Could've used a little bit more I think.
- [Adam] Are you at all worried about overfilling it?
- I'm actually worried about overfilling this section.
The end here could use a little bit more.
That's a little empty over there
so I'm just gonna put a little bit more
of the refried beans and the rice.
Then next is the beef.
Aw, that looks great.
Smells great too.
I'm just gonna be a little more generous.
It looks pretty even right now.
This end is a little dry,
a little barren over there.
Making a big mess.
It's going to be fun to clean.
All right, I think the meat's done.
I put a little nub in here that's vegetarian-friendly.
Okay, then the lettuce goes on next.
And the pico de gallo might be the most exciting part
'cause it's fresh homemade pico de gallo.
What a joy in life if you're able to have fresh salsa
made from beautiful on-the-vine tomatoes
picked out by myself at a Bianchi.
And don't you worry,
the vegetarian section is going to be loaded
with pico de gallo.
So we go with the crema first,
and then last but not least,
we go with the salsa verde.
Looks like a burrito to me and that's all that matters.
We get a little cheese.
So this is not Swiss cheese.
You don't wanna use Swiss cheese in your burritos.
And then of course,
vegetarian section gets a nice little handful there.
This is the daunting part now.
I'm gonna watch how he rolls it
and then I gotta pop it on this bad boy.
(romantic piano music)
Folds this end first, like this.
And then he folds--let me fold it on this side.
Let me just...
throw this away.
Oh, what a mess.
So he folds that hunk in.
Oh these are definitely overstuffed.
Scrinch them in.
What do I do, Adam?
- [Adam] Remember 20 minutes ago when I was like,
"Are you at all worried about overfilling this?"
and then you added even more rice?
- The end here, I could use a little bit more.
That's a little empty over there.
I'll make it work.
We're just gonna take a little out of each section.
I'm gonna keep this one.
I'm gonna make a last quick little burrito here
for myself, as a treat.
I deserve this.
It looks terrible but it tastes great.
Wrap me my burrito up. I'm gonna save this for later.
There's a real technique
'cause he was like scrinching it
so that's what I'm gonna do.
He was like scrinching,
and I think then he just goes to this end.
Kind of just goes with an extra roll on each.
How does he do this?
Oh, look! It's coming together.
And it's two and a half feet I think.
Of course there's still one more portion we have to do.
We have to toast this bad boy.
I'm trying to make sure it's as tight as possible
so that way nothing leaks.
Actually, I would appreciate some help.
Okay, so what we're gonna do is we're gonna lift.
How you doin'?
Nice. It's definitely something you need to tag team.
You need to work with someone on this
if you're doing this at home.
So definitely invite a friend over,
maybe your mom,
and you guys can work on this.
Fun little Christmas activity, you know?
All right, before you work any more let's flip this over.
How does he do this?
Okay.
Cover that up, cover that up.
Okay, it's coming together.
But now we've gotta find a way to get this thing,
once it's toasted, over here.
Gonna lift--ow!
(loud beep)
- Go on three.
- No, no, wait.
Don't you have a third person in here?
Oh, thank God someone's here.
- What happened?
- So many things went wrong.
- Looks like I missed the good part.
- You really did.
- So you haven't eaten this yet?
- I have not eaten it.
- Oh, I thought you guys were like nibbling on it.
- So we just go in kind of like this.
- Sure.
- Oh no.
- [Male In background] Oh my god.
- If we're creative, we can even find a way to flip it over.
- [All] Yeah, yeah, yeah!
- [Rie] It's better.
- Yeah, look at that.
The crazy thing is that my mouth is watering.
- Yeah like, steam is leaking from it.
- It smells fine.
- And what are your thoughts?
- [Adam] It looks like a literal train wreck.
- You know if I had to rate this on a scale of 1 to ten,
I'd give us a nice 1.5.
I just think it's very impressive that they're able to
not only make this on a daily basis
but they make so many a day.
So it's a time-honed craft.
What a day, I'll remember this one.
Will I take the first bite of this beauty with me?
- I think you guys should recreate the thumbnail.
- Never did I think I'd have to relive that.
- [All] (laughing)
- Mine was all rice.
- Mine was all beef.
- It's tasty.
- It looked like garbage but...
- That's what you like.
- Come on, Adam.
- Tastes pretty good.
- This is to Edwin and the family at Taqueria Yarelis.
- I'm so sorry.
(smooth jazz piano)