Hey guys, welcome back to Basics with Babish. For this week, I've partnered with Blue Apron to help transform taco night.
Blue Apron is a meal kit delivery service that makes it easy to cook healthy meals at home and the first
hundred people to sign up using the link in this video's description will get $50 off their first two weeks of deliveries.
We're going to use this kit to make some Asian-Inspired Hoisin Chicken Tacos later.
But for now, let's get all our new toys in the fridge and get down to Basics
Okay, so first thing's first. I'm in the mood for corn tortillas.
If you want to make flour tortillas check out the Fish Tacos episode of Binging with Babish
Otherwise follow along with me as we combine 2 cups of Masa Harina with one and a quarter cups water.
Mix gently by hand and pat into a ball.
That's it. Mic Drop
Cover with plastic wrap and let it rest for 20 minutes before pressing into tortillas using a tortilla press,
and a plastic food storage bag that you have cut open like a book. This prevents the tortilla dough from
sticking to the tortilla press. So now, just roll out golf ball sized balls of dough, close the tortilla press and let it do what it does best.
"But Babish," You might be asking, "What if I didn't spend $30 on a 10 pound cast-iron unitasker that I'll probably only use once a year?"
Well, the answer lies in the heavy bottom of a good ol' fashioned skillet.
Simply press down firmly on our plastic bag contraption, oop...little bit more firmly than that.
Put you whole body into it and...Presto! You'll be greeted with the same high-quality homemade tortilla.
Once you've got your tortillas out of whatever press you're using, you'll want to bring it over to a waiting, preheated, non-stick or cast-iron skillet.
Make sure it's ripping hot and flip after 30 seconds to 1 minute, or until you've got a few brown spots.
Let it go for maybe another 20 seconds on the other side before removing from the heat and keeping warm in a
tortilla warmer or in a low oven, wrapped in foil.
Alright, so now that we've got our tortillas finished, it's time to address the matter of what to put inside them.
I'm gonna make 3 different kinds of tacos. I'm gonna start off by making a chimichurri for steak.
Into a food processor, I'm placing one Fresno pepper, a few cloves of garlic, a handful of parsley (or cilantro,
if that's your thing), a quarter cup of olive oil and a few tablespoons of red wine vinegar.
I'm also going to lightly season it with salt and freshly ground pepper, and then it's time to take it for a spin
until it is lightly chopped but not fully pureed. This is going to act as both the sauce and the marinade for
our skirt steak. Oops, do not forget to fold down the top of your bag so you don't get any meat juice on the
outside of the bag, and add about half of our chimichurri, reserving the other half for later application.
Squeeze all the air out and give it a nice deep tissue massage, making sure the marinade is evely distributed.
Place in a glass bowl and fridge for at least 30 minutes and up to overnight. Now, let's do some chicken.
We didn't have much time to shoot this episode, so I'm going to make 3 different kinds of tacos, all at once. I hope you don't mind.
We're starting by butterflying the chicken, placing it into a similarly outfitted bag, and preparing a simple marinade,
courtesy of America's Test Kitchen. A few cloves of roughly chopped garlic, the juice of two limes,
a good shake each of white pepper, cumin, smoked paprika, oregano, and for a little bit of heat, cayenne pepper.
You can omit this, if you're a wuss.
We're also gonna add a good drizzle of olive oil, a healthy sprinkling of salt, and a few twists of freshly ground black pepper.
We're also gonna add a little bit of a sugar. and toss that bad boy into the marinade bag, give it a massage, put it in a bowl, and fridge it for
1 to 4 hours. Last up, I'm going to make some tacos with chorizo and potato. For this we're gonna start by simply
peeling and chopping our potato into nice little bite-sized cubes. And then we're going to put them into a pot and
cover them with cold water, which we're going to slowly bring up to a boil. We're gonna salt the water a little bit
for flavor and expedited boiling, which takes a long time when you use a blowtorch. Just kidding.
We're also gonna add a little bit of white vinegar.
After parboiling these for about 10 minutes, drain and place them on a rimmed baking sheet to cool completely.
Next up, the accoutrements for our chicken. We're going to make Rajas Con Crema, which are poblano peppers
that have been roasted and cooked in a zesty sort of Mexican sour cream.
You can tell I'm excited to roast some peppers, because it means I get to burn things over an open flame,
and that's just what we're doing. Putting these guys right on the stove grate until they turn black on the outside.
We're then wrapping them in foil to soften them up, letting them rest for 10 minutes, unwrapping them,
and peeling off all the black stuff. I often like to leave this stuff on, but apparently it's bad for you,
Blue Apron is a meal kit delivery service that makes it easy to cook healthy meals at home and the first
hundred people to sign up using the link in this video's description will get $50 off their first two weeks of deliveries.
We're going to use this kit to make some Asian-Inspired Hoisin Chicken Tacos later.
But for now, let's get all our new toys in the fridge and get down to Basics
Okay, so first thing's first. I'm in the mood for corn tortillas.
If you want to make flour tortillas check out the Fish Tacos episode of Binging with Babish
Otherwise follow along with me as we combine 2 cups of Masa Harina with one and a quarter cups water.
Mix gently by hand and pat into a ball.
That's it. Mic Drop
Cover with plastic wrap and let it rest for 20 minutes before pressing into tortillas using a tortilla press,
and a plastic food storage bag that you have cut open like a book. This prevents the tortilla dough from
sticking to the tortilla press. So now, just roll out golf ball sized balls of dough, close the tortilla press and let it do what it does best.
"But Babish," You might be asking, "What if I didn't spend $30 on a 10 pound cast-iron unitasker that I'll probably only use once a year?"
Well, the answer lies in the heavy bottom of a good ol' fashioned skillet.
Simply press down firmly on our plastic bag contraption, oop...little bit more firmly than that.
Put you whole body into it and...Presto! You'll be greeted with the same high-quality homemade tortilla.
Once you've got your tortillas out of whatever press you're using, you'll want to bring it over to a waiting, preheated, non-stick or cast-iron skillet.
Make sure it's ripping hot and flip after 30 seconds to 1 minute, or until you've got a few brown spots.
Let it go for maybe another 20 seconds on the other side before removing from the heat and keeping warm in a
tortilla warmer or in a low oven, wrapped in foil.
Alright, so now that we've got our tortillas finished, it's time to address the matter of what to put inside them.
I'm gonna make 3 different kinds of tacos. I'm gonna start off by making a chimichurri for steak.
Into a food processor, I'm placing one Fresno pepper, a few cloves of garlic, a handful of parsley (or cilantro,
if that's your thing), a quarter cup of olive oil and a few tablespoons of red wine vinegar.
I'm also going to lightly season it with salt and freshly ground pepper, and then it's time to take it for a spin
until it is lightly chopped but not fully pureed. This is going to act as both the sauce and the marinade for
our skirt steak. Oops, do not forget to fold down the top of your bag so you don't get any meat juice on the
outside of the bag, and add about half of our chimichurri, reserving the other half for later application.
Squeeze all the air out and give it a nice deep tissue massage, making sure the marinade is evely distributed.
Place in a glass bowl and fridge for at least 30 minutes and up to overnight. Now, let's do some chicken.
We didn't have much time to shoot this episode, so I'm going to make 3 different kinds of tacos, all at once. I hope you don't mind.
We're starting by butterflying the chicken, placing it into a similarly outfitted bag, and preparing a simple marinade,
courtesy of America's Test Kitchen. A few cloves of roughly chopped garlic, the juice of two limes,
a good shake each of white pepper, cumin, smoked paprika, oregano, and for a little bit of heat, cayenne pepper.
You can omit this, if you're a wuss.
We're also gonna add a good drizzle of olive oil, a healthy sprinkling of salt, and a few twists of freshly ground black pepper.
We're also gonna add a little bit of a sugar. and toss that bad boy into the marinade bag, give it a massage, put it in a bowl, and fridge it for
1 to 4 hours. Last up, I'm going to make some tacos with chorizo and potato. For this we're gonna start by simply
peeling and chopping our potato into nice little bite-sized cubes. And then we're going to put them into a pot and
cover them with cold water, which we're going to slowly bring up to a boil. We're gonna salt the water a little bit
for flavor and expedited boiling, which takes a long time when you use a blowtorch. Just kidding.
We're also gonna add a little bit of white vinegar.
After parboiling these for about 10 minutes, drain and place them on a rimmed baking sheet to cool completely.
Next up, the accoutrements for our chicken. We're going to make Rajas Con Crema, which are poblano peppers
that have been roasted and cooked in a zesty sort of Mexican sour cream.
You can tell I'm excited to roast some peppers, because it means I get to burn things over an open flame,
and that's just what we're doing. Putting these guys right on the stove grate until they turn black on the outside.
We're then wrapping them in foil to soften them up, letting them rest for 10 minutes, unwrapping them,
and peeling off all the black stuff. I often like to leave this stuff on, but apparently it's bad for you,
0 Commentaires