＄248 vs $15 Breakfast Tacos: Pro Chef & Home Cook Swap Ingredients

And I've got my garlic sitting on my [vocalizes]

[Lorenzo cackles]

[mischievous music]

Hi. I'm Saúl.

I'm a professional chef,

and these are my $248 breakfast taco ingredients.

Hi, I'm Lorenzo.

I'm a home cook,

and these are my $15 breakfast taco ingredients.

[mischievous music]

No, no, no.

I can work with this.

[Lorenzo cackles]

[mischievous music]

我打算做一个脆皮鸭到了好莱坞

breakfast tacos.

Is that a chicken?

That's not a chicken.

[Saúl] With smokey chipotle hollandaise.

Oh, I love this butter.

[Saúl] And soft scrambled eggs with queso quesadilla,

all served in a homemade flour tortillas.

It looks like I have to make my own tortillas.

[Saúl] With a charred mango and habanero salsa.

I have no idea what these are,

but I'm sure they're hot as heck.

[Saúl] And a jar of my mother's sal de chinicuil-

Oh, that's nice.

Which is a salt made out of agave worms,

chile de arbol, and salt,

which I'm sure Lorenzo never had before. [chuckles]

With Lorenzo Recipe,

I have ingredients that you normally find

on your kitchen or in your local store.

This might be on the simpler side,

but with a little bit of technique,

and a lots of creativity, they will be delicious.

所以我最喜欢的成分在这个篮子里,

it would be the eggland's best.

These are the eggs that I use at home all the time.

I do bake a lot of eggs.

I have three kids and the three kids,

they eat the eggs differently.

I'm an eggs-pert. [giggles]

Who says that?

如果要我猜,这可能成本约19.50美元。

[register dings] $15? Wow.

So if I had to guess how much this all was,

＄198 is popping into my head.

[register dings] Wow! Where?

[mischievous tones]

So here is Chef Saúl's recipe book.

Crispy duck carnitas with smokey chipotle,

hollandaise sauce, and soft scrambled eggs.

I have never made a carnita before.

I think I've eaten it once.

I do not have any experience cooking a duck.

Lorenzo, I know you're a good cook.

You got this. [book slaps]

You know what's the worst thing that can happen?

[climactic tension music] Let's start the duck carnitas.

[Saúl] So Lorenzo,

you have a beautiful whole duck in front of you.

You're gonna spread it in half.

We've got two lovely gublies.

The duck breast, you're gonna cut it in half.

That's what you get when you have a nice knife.

Okay.

Once you butcher your duck,

you wanna put it into a bowl, season it with salt pepper.

You gonna get a pot, put some duck fat and pork lard.

The combo is cool.

Why not?

[Saúl] You gonna make it really hot.

Add your duck.

The smell that's coming off

of this already is yum, yum, yum. Okay.

So you make sure you get nice and golden duck.

Ooh, that's exactly what I'm looking for.

Now you're going to lower the heat.

You're going to add onion, garlic-

Black pepper corns.

[Saúl] Bay leaves, thyme,

[Lorenzo oohs] orange.

Ah, okay, I'm safe.

I thought it was gonna get me.

And then after that, you're gonna add some Coca-cola.

What I love about the Mexican Coca-Cola

is that it's made out of sugar cane.

That's gonna help give more color and flavor

to the duck carnitas.

And evaporate milk.

It helps tenderize the meat a little bit,

and it also, it adds another level of sweetness.

45 minutes on low.

Next!

So the taco that Lorenzo is gonna make

for breakfast tacos is gonna be egg and sausage.

I think I'm gonna do something new.

Cheesy hash brown breakfast taco,

with an open face omelet, cilantro crema.

And the first step is do sausage salsa.

So what I'm doing,

I'm removing the casing of the breakfast sausage.

Oil. [pan sizzles]

I want like little chunks of sausage.

Now this is something that we do in Mexican gastronomy.

We use chorizo, we do like a chorizo stew.

In here, I have to use what I have, which is nothing,

Die, die, die, die, die.

I am about to make Chef Saúl's

charred mango habanero salsa.

Let's get slicing.

One ringy dingy.

Two ringy dingy.

I love mango.

So I'm gonna go around the seed.

I probably didn't touch it.

Didn't touch the seed, so that was nice.

All right, I'm gonna add a little bit of oil.

Should be hot enough.

[griddle sizzles] Ooh!

I'm just gonna get a little char there.

Oh, I actually boiled my carrots already.

You guys go on there too.

And woo chihuahua, these hot harboner, ooh, they're hot.

Chef Saúl definitely knows how to layer levels of flavor.

好吧,these look absolutely delicious.

I am gonna pull these guys off.

Oh my gosh, I could just eat that right now.

My mango and my veggies look fantastic.

They're charred, they're great.

And I'm gonna do some caramelized onions.

[knife chopping] [pan sizzling]

That looks good.

Now I'm gonna do some onions.

I know I always tell you to cook with love here and there,

but you know what?

It's okay.

Relieve you stress.

Nothing is perfect at this life.

I think this is gonna be great.

Salsa verde mild.

Mild? Really?

I feel good about this. [pan sizzles]

Product of Mexico.

Oh, New Mexico you mean?

[iron scrapes]

I'm gonna mix it up.

Lovely onion, and garlic, carrot.

[Lorenzo vocalizes then giggles]

This is gonna provide some serious juiciness in this salsa.

[blender whirs] Yeah.

好吧,now it's a little thick.

I'm definitely going to add organic white vinegar.

Smidge of salt. [scuttling music]

Oh.

Wow!

I went, Wow, 'cause hot, but it's also delicious.

My charred mango habanero salsa.

I did it.

We need some, some kind of spicy,

so I'm gonna put black pepper.

[sauce sizzles]

It tastes delicious.

I'm not gonna cook it anymore longer

because when you cook a sauce for a longer period of time,

it becomes salty.

I didn't add no salt 'cause I don't want this to be salty.

And there you have it.

My stew sausage salsa verde,

with caramelized onions and breakfast sausage.

I am about to make hollandaise sauce.

So Lorenzo is gonna be making a smokey chipotle

hollandaise sauce.

Get ready, because you goin' to sweat.

I have to clarify my butter first.

Clarify butter is when you separate milk solids,

and butter fat.

So I'm just gonna easily skim the top

until the butter is completely clear.

好吧,so Lorenzo send me some sour cream and cilantro,

so you know what's coming.

Cilantro crema. [chuckles]

This is just like a fun way

to make you crema a little more excited.

So I'm using the stems, just to add more flavor, okay?

So I'm going to [indistinct] this.

A little bit of water.

[mischievous scuttling music]

I have clarified the butter, folks.

I think it's time to start my hollandaise.

I am going to add my egg yolks into my bowl,

my chipotle chiles, my sugar, lemon juice.

好吧,and a pinch of salt actually.

[Lorenzo vocalizes] [whisk whisking]

Hold onto your hats, folks.

We're gonna be whisking for quite a bit of time.

做uble boiler, and I'm gonna use a teeny bit of hot water.

I can't forget to keep whisking.

[blender whirs]

So that was pretty easy.

好了,你们,你很幸运我怀有二心的。

I'm telling you.

Here we go.

[vocalizes] I'm whipping it up,

so it's definitely getting a little thicker.

No breaks. [pants and vocalizes]

好吧,so I'm adding the cilantro here.

And the reason why I didn't put it on the blender,

because I didn't want it to be too liquidy.

And then you have it, my cilantro crema.

I'm gonna make you proud Chef Saúl.

That's nice.

It can, it's not biting me.

好吧,hollandaise sauce.

[Lorenzo chuckles]

Lorenzo was planning on making a scrambled eggs.

In this case I'm gonna make open face omelet,

because I want to be the omelet the same size

as the tortilla.

So every time you get a bite, the egg is there,

the cheese is there, the hash brown,

the everything is there.

So I'm gonna show you how to crack an egg with one hand.

Basically you gonna use these three fingers.

You crack it for one size in the middle,

and then when you open it, you kinda just flip it.

[Saúl vocalizes]

You have to make the noise [vocalizes],

otherwise it won't work.

Watch. [bowl clinks]

[Shells cracking] One. Two. See?

But here, I have to do in slow motion.

Some black pepper.

It's a little bit of salt, just a little bit, not a lot.

The more you whip them, the more will be fluffy and soft.

Just like Lorenzo was doing the hollandaise.

Oh my god!

Yeeks!

And then, [whisk whisking]

I wanna see bubbles in there.

I'm gonna add some cilantro.

That used to give a little bit of color,

and also some freshness too.

And sour cream.

Sour cream's gonna make a little bit more creamy.

[whisk whisking]

I'm going to a part that I know how to do. [chuckles]

I'm making a soft scrambled eggs.

I'm just going to break up four of these eggs into my bowl.

Whisk up these eggs. [whisk whisking]

A little bit of heavy cream.

Gonna add a little salt, a tablespoon of butter.

I'm going to constantly stir my eggs.

You're cooking it low and slow.

That's the scrambled egg I like right there.

Thank you for my Monterey jack cheese, Lorenzo.

The flavor about this Monterey jack cheese,

it's cow's milk, it's salty, it's very flavorful.

The classic cheese that we use back home

in Mexico is queso chihuahua.

In Chihuahua, it's the state where it's made.

It's no chihuahua cheese.

So here's my cheese.

I'm gonna use it for my omelet,

and I'm also gonna use it for something else.

So I am gonna add a bit of cheese.

And guess what folks?

I like a lot of cheese.

Patience with the eggs.

好吧,I think the soft scrambled eggs have been complete.

Yeah, look at that cheesy scrambled eggs.

There you go.

好吧,let's make this omelet.

We're doing two so,

there we go.

So we just going to move it to the sides.

Open face means I'm not going to fold it.

I'm gonna cover it with this.

A little bit, when it wait there, so it cooks evenly.

Low heat, very important.

Now we're gonna add little of cheese.

Layers of love, layers of flavor.

Ah, look at this.

[Saúl vocally sighs]

So pretty!

Let's do another one.

Just cover it.

好吧,that's it.

And then you have open face omelet for my breakfast tacos.

Homemade tortillas, folks.

好吧,Lorenzo, let's talk tortillas.

It's just like pizza dough.

You have a bad pizza dough, you have a really bad pizza.

Let's open this up I guess.

When you make this flour tortillas,

you need all purpose flour, pork lard, salt, and water.

Oh, I'm just incorporating the lard really, now.

[Saúl] We want a smooth dough.

And it shouldn't stick to my hand.

I know that.

[Saúl] That's a good sign that you dough is almost ready.

So I'm just gonna knead this a little bit.

I'm gonna put you back in here.

[Saúl] Put it on the side, let it sit for 15 minutes.

Now you just gonna cut it to eight little rounds.

One. [chuckles]

[Saúl] Let it sit again,

and then you gonna stretch it with your rolling pin.

Ta-da!

So Lorenzo send me these corn tortillas.

I'm going to fry these,

and give the crispiness texture that I need

for my breakfast tacos.

But Chef Saúl, if you not using the tortilla as a tortilla,

what are you going to do as a tortilla shell?

Just watch.

Keep watching.

This is not over yet.

So now I'm going to make some tortillas strips.

Fry them.

Let's get rid of all the bad energies.

More bad energies. [whooshes]

This is what the Aztecs used to do.

And then dump.

Ah, look at that.

Look at this.

Look at this beauty. [whistles]

Sprinkle some salt.

All right, my tortilla strips are done.

Now we can focus on the tortilla.

I've got a cast iron skillet, no oil whatsoever.

Cook it on the grill for like 30 seconds each side.

Keep eye on them,

make sure like nice and white, and with nice brown dots.

Now I can see bubblies.

This is what, that's how I want it.

See that?

That's how I like it.

Tortillas are done.

I'm ready to make some tacos.

So Lorenzo got me this hash browns.

I'm gonna be using this to make my own tortilla.

Woo-hoo-hoo-hoo-hoo.

Push the oil to that side, and then do the potatoes here.

And then back.

So I don't splash oil into my lovely body.

And the way how we're gonna make this into a tortilla,

we're going to do the cheese trick.

Ah, voila.

Okay. Look at this beautiful, beautiful duck,

this is a duck leg.

It's literally falling apart on me.

好吧,[gasps] that's a skin.

Tender as tender can be, but crispy bits.

I'm gonna actually chop it up in little bits,

and then I'm gonna put a little bit in with the meat,

and then sear it all together.

Add you in, mix you up, sear it up.

好吧,let's see the other side.

Oh. [pan sizzles]

Hello tortilla.

Look how lovely that looks.

Let's do the other one.

Let it rain, let it rain, let it rain.

[whistles] Hash brown cheese tortillas are done.

It is time to sear.

No oil is necessary.

The aroma that's coming off of this duck.

That's beautiful.

It's ready, Freddy.

好吧,so now I'm going to prep some garnishes

for my breakfast taco.

Every time you do this,

make sure you're lookin' at what you're doing.

好吧,now the onion.

[onion slicing] Ah! My gosh!

[chuckles]

好吧,I'm just gonna chop this a little bit

of chives up, folks.

Oh, [censored].

I'm sorry. [giggles]

Cilantro macho.

The reason why I like that cilantro,

because it has a stronger flavor of cilantro,

and it looks cool.

Wow, that's beautiful.

Agave worms are delicious.

They have that agave earthy taste.

There's agave worm in this.

Get out!

Thank you Saúl's mom.

Let's plate. [dramatic tone]

All right, so let's make this happen

before this gets too cold. [mischievous music]

My hash brown cheese tortilla.

Now I'm gonna add this number two step.

We're gonna add some cilantro here,

because this looks very sad, but now it's not sad anymore.

And now we're gonna add some of this stew with sausage,

tomatillos sauce.

I'm gonna start off with a little bit of duck,

scrambled egg with queso.

Oh, my hollandaise sauce!

[giggles] What a breeze that was, guys.

My charred mango habanero salsa.

Wow, wow, wow, wow, wow.

This is salt, peppers, and the agave worm.

[mischievous music] Holy agave.

It's yummy, but it's telling me it's there to stay.

Cilantro macho.

And then my lovely pop, pop, pop, pop, pop, chives.

The crema is gonna add some freshness to the dish.

A little of tortilla, 'cause taco without tortilla,

it's not a taco.

Onions.

This looks like an art.

Cilantro leaves.

Again, if you not a cilantro lover, don't watch this.

And here my breakfast tacos.

Hash brown and cheese tortilla shell, a open face omelet

with salsa verde and sausage sauce,

crema and cilantro, and crispy tortillas.

And let's do number two.

[plate clanking] And scallions.

Sal de gusano.

So this is my take on Chef Saúl's breakfast taco recipe.

I made it! [Lorenzo giggles]

Wassap, wassap. What's goin' on, brother?

Saúl!

Saúl in the house! [whoops]

[mischievous music]

Oh [censored].

Wow, wow!

That looks fantastic.

It looked like Michelin star tacos.

[Lorenzo wheezes] You know you have the plate.

It looks rustic, it looks authentic, it looks great.

That is the nicest thing ever.

Good job.

You are very inventive.

You're very creative, bro.

That's all I have to say.

That looks delicious.

I'm going down. [Saúl giggles]

Oh dude. [Saúl vocalizes]

That is something else.

Wow. That is so cool.

Did you do anything to the sausage?

It's yummy as heck.

I did, I did a salsa with the sausage.

With the mild, mild tomatillo that I got.

Next time, throw me a pepper.

[Both giggle]

It's really good, bro. It's great.

See now, now we talking.

That's a lot.

That's, that's not enough.

Really?

[Saúl] Come on.

[Lorenzo] Okay, okay, okay.

[mischievous music]

Wow. [indistinct]

Saúl, I spent a little time making yours.

By the way, looks great.

Yeah? Looks unique, looks clean.

My taco, you couldn't even hold it.

[Lorenzo cackles] Falls apart.

[Lorenzo] This is delicious. Oh my god,

the duck.

I think it's you.

You make this great.

It's good, you guys.

What I'm tasting now in this taco,

it's just like different types of chilies,

like smokey chili.

And the tortilla, it's sweet.

I'm surprised that you put sugar.

Yeah, I mean when you make something spicy,

spicy, spicy and sweet is good.

Yeah, yeah, yeah.

Spicy and sweet.

Always good together.

[both chuckle]

Cut. Cut!

[mischievous music]