FELICIA DAY: Hola.
ROBIN THORSEN: Hola.
FELICIA DAY: Do you think they're going
to guess the theme?
ROBIN THORSEN: Hopefully.
FELICIA DAY: Tex-Mex.
ROBIN THORSEN: What's the point of meeting me?
FELICIA DAY: He's eating you.
The theme is Tex-Mex.
And the blog we're using a recipe from is called the
"Homesick Texan," which is super,
supercalifragilstic yummy.
ROBIN THORSEN: And I'm pretty sure we're
going to do it right.
FELICIA DAY: I love your optimism.
ROBIN THORSEN: We're not going to mess up.
FELICIA DAY: After you say that--
ROBIN THORSEN: We're going to [BEEP].
Oh.
FELICIA DAY: Are we on TV or not?
ROBIN THORSEN: I am sorry.
FELICIA DAY: We're not.
ROBIN THORSEN: Well, that's fine.
FELICIA DAY: We're on computers.
ROBIN THORSEN: OK.
FELICIA DAY: Where porn is.
So this is fine.
ROBIN THORSEN: This is perfect.
FELICIA DAY: [BEEP].
So the first step is to make the dough for the crust.
And we are going to take flour, kosher salt, cheese.
And then basically, you work that until it becomes sort of
congealial.
This is called dual forking.
So if you can come up with a name for this, better than
dual forking, leave it in the comments.
ROBIN THORSEN: OK.
FELICIA DAY: Best me on that.
So work it.
Work it.
What are you going to do?
I'm just going to get in there, put a
little oil on my hand.
ROBIN THORSEN: OK.
FELICIA DAY: I am [INAUDIBLE].
This is my signature move.
It's the el enchiladio.
ROBIN THORSEN: Clearly, clearly that's what it is.
FELICIA DAY: We're going to put this in the fridge while
we make the filling.
Filling time.
ROBIN THORSEN: Filling time.
FELICIA DAY: We do the filling dance.
So we have some awesome filling stuffings-- chorizo.
ROBIN THORSEN: Don't stroke it like that.
FELICIA DAY: This might be too much chorizo,
12 ounces, we need.
You can never have enough sausage.
ROBIN THORSEN: You can have--
FELICIA DAY: We're going to decase it.
ROBIN THORSEN: Sure.
FELICIA DAY: Why you look at me like that-- like
suspiciously.
ROBIN THORSEN: I'm not.
I'm not looking at you like anything.
FELICIA DAY: It's sausage surgery.
Felicidado--
the happiness, which is ironic because I'm going to bone you.
I mean [INAUDIBLE].
That's not what I meant it.
ROBIN THORSEN: This is getting weird.
See this would be apropos time to make--
I don't know-- say, a Margarita.
FELICIA DAY: Oh, I didn't know you could
have them on the rocks.
ROBIN THORSEN: What are you?
What are you, you?
FELICIA DAY: I'm good at watching
people roll like this.
ROBIN THORSEN: Right.
FELICIA DAY: This is like making tiny, flat biscuits.
ROBIN THORSEN: Well, and you just turn them over, like
little tacos.
FELICIA DAY: You just make a pocket.
Oh my gosh, it's adorable.
How's that oil doing?
Oh, we're not even measuring it.
Oh, my god, people used to pour hot oil on other people.
ROBIN THORSEN: What you could do is--
FELICIA DAY: Oh god, it's ready.
It's 350.
Oh no, what do I do?
ROBIN THORSEN: All right, well, you don't panic.
FELICIA DAY: What do I do?
It's getting hotter?
ROBIN THORSEN: You don't have to do anything.
FELICIA DAY: Do I need to put ice in there?
ROBIN THORSEN: Get a grip, is what you need to do.
FELICIA DAY: We need to throw it in now.
Go, go, go.
ROBIN THORSEN: I think you need to relax.
You're dealing with hot oil.
FELICIA DAY: OK, I'm not going to splash it.
This is how I'm going to tap it.
ROBIN THORSEN: That's good.
FELICIA DAY: Oh god.
ROBIN THORSEN: Yay.
FELICIA DAY: Is that right?
ROBIN THORSEN: Yeah.
FELICIA DAY: Should I turn them now?
ROBIN THORSEN: For about a minute on each side, or until
golden brown.
FELICIA DAY: What, a minute?
ROBIN THORSEN: Oh, lightly brown until--
FELICIA DAY: Is it ready?
We are never frying anything again.
ROBIN THORSEN: What are you, what are you saying?
FELICIA DAY: Oh, god.
It looks really good.
ROBIN THORSEN: I know.
They look yummy.
FELICIA DAY: Looks like a pot-sticker.
All right, now I'm calming down.
That looks good.
This is really like how fried things are made?
ROBIN THORSEN: I'm just confused as to how
you are, why you--
FELICIA DAY: This is actually maybe a high for our segments.
I'm feeling proud.
ROBIN THORSEN: Yeah.
It's a big deal for us.
I feel like we should embrace.
I'm happy.
I'm happy with this whole thing.
FELICIA DAY: We started with a mask, and now we have victory
ROBIN THORSEN: All right.
FELICIA DAY: How legitimate does that look?
ROBIN THORSEN: They look pretty legit.
Like, I would get these at a Mexican restaurant.
FELICIA DAY: I would feel like satisfied were I to order
these at an establishment.
ROBIN THORSEN: Um-huh, totally.
FELICIA DAY: Let's try.
ROBIN THORSEN: OK.
FELICIA DAY: OK.
This looks like real food.
ROBIN THORSEN: Pretty exciting.
FELICIA DAY: Oh my god.
ROBIN THORSEN: OK.
FELICIA DAY: OK.
ROBIN THORSEN: Cheers.
I'm very happy with this product.
FELICIA DAY: I feel like I could eat all these.
Guys, these are highly recommended.
ROBIN THORSEN: Definitely make this.
Not that like, you shouldn't make anything else that we
recommend, but for sure make these.
FELICIA DAY: For suresies.
Like, priority list number one, make those fried pies.
ROBIN THORSEN: Yeah.
FELICIA DAY: Thank you, "Homesick Texan" blog for
allowing me to use your recipe.
ROBIN THORSEN: Thank you.
FELICIA DAY: OK.
We'll see you next time.
Oh my god--
really good.