-Welcome to
"The Cooking Show" --
"Cooking Show"
in a time of corona.
We're here at my apartment
in Brooklyn
because we can't go
into the office.
I'm here with Ian,
if we could show Ian.
[ Laughing ]
We could show you.
-Take a photo of ourselves.
-Yeah.
[ Laughs ]
Should I take a photo of him?
It is pretty good, huh?
This is life now.
[ Camera shutter clicks ]
By the time this thing airs,
you'll probably be stuck
in your apartment
for the last month,
and you'll be like,
"Man, you know what I wish
I could eat right now
is some Taco Bell."
Guess what?
You can make Taco Bell at home
now with this simple recipe.
We're gonna make
Crunchwrap Supremes.
A Crunchwrap Supreme is
a tortilla with beef,
queso on top of it,
a tostada in between --
that's where the crunch part
comes in --
sour cream, lettuce,
tomato, and cheese.
And then it gets, like,
folded up
in a nice little package.
If you're stuck at home,
and you're craving Taco Bell,
this is what you want to make.
This is funny. I wonder --
'cause I feel like my neighbors,
they're gonna be like,
"What is that bitch doing
in her apartment?"
[ Laughs ]
It's fine.
This is a little spice blend
I made.
There's cayenne,
there's paprika,
there's ground cumin,
onion powder, garlic salt,
ground coriander.
But we're gonna take this
and mix it with
about one pound of ground beef.
I'm gonna just marinate it,
and you don't want to, like,
overwork it.
Just massaging it in there.
Okay.
Let me wash my hands.
What song do we sing
while we wash our hands?
♪ Jingle bells, jingle Bells ♪
That's the only song we can sing
that artists won't get
mad at us for.
I don't even have any soap
on my hands.
♪ Oh, what fun it is to ride in
a one-horse open sleigh, hey ♪
Okay, so we're gonna
make a queso right now --
nacho cheese.
We're using Velveeta.
Look at those cubes of Velveeta.
Aren't they adorable?
We love Velveeta.
It was invented in New York,
so the rest of the world,
you're welcome.
It melts really well.
It won't separate like
a cheddar would for this.
We're also gonna use
Oaxacan cheese.
It's from Mexico, from Oaxaca,
and it's kind of, like, melty.
And I would compare it
to, like, mozzarella.
Actually, I've got some here
as snacking cheese.
Um...oh.
[ Laughs ]
Anyways, I'm gonna put it in
a double boiler over here.
Equal parts Velveeta
to Oaxacan cheese.
We're gonna add a little bit
of milk.
I'm gonna add like 1/3 cup.
If I need to add more, I can.
This is, like,
the best queso recipe.
You can use it for anything.
Look.
It's already melting away.
More snacking cheese.
Mmm. It's so good.
Okay.
Get our other ingredients ready.
You only really need, like,
one to two tomatoes.
And I'm using, like, a half
of a beefsteak.
I have nothing in my fridge
but cheese, essentially.
Like, come here for a second.
Let's look at how many kinds
of cheese we have.
Oaxacan, cheddar,
Monterey Jack,
two more things of cheddar,
Gruyère, provolone sliced
and cheddar sliced,
more Oaxacan cheese,
cream cheese,
moldy Jarlsberg,
which I'm not gonna get
rid of yet 'cause it's fine,
more Gruyère, [laughs]
mozzarella, burrata.
[ Laughs ]
More cream cheese.
I'm never gonna run out
of cheese.
I'm good to go. There might even
be more cheese in there,
but this is -- that is
pretty incredible, right?
-That's pretty good.
-Gonna prep all of
our ingredients.
And now, gonna shred
combination
of cheddar
and Monterey Jack cheese.
You're gonna have,
like I said, the queso.
And then you're also gonna
have this -- this melty cheese.
So much cheese.
We're gonna heat up
a little bit of oil in here.
You can already smell
all the things inside of it.
This is gonna be a good shot
on the wide.
I hope they use these shots with
you, like, sitting up there.
Wait. So growing up for me,
my parents didn't like
Mexican food.
They don't really like
ground cumin.
They don't like cilantro a lot.
So, like, tacos for me
were going to Sizzler.
My sister and I were like,
"Ooh, we're making taco salad,"
and we would get chips and then
put everything on top of it.
And that was --
ah, this smells so good --
that was my first experience,
or my experience
growing up with tacos.
Now it's like,
I've been to Mexico, you know?
[ Laughs ]
I know what a real taco is.
All right, I'm gonna add
a little bit of cornstarch
and I'm adding water
right into it.
It's gonna dissolve
the cornstarch into that.
This is called making a slurry.
This is gonna help
thicken this up.
I'm gonna let it just, like,
kind of cook out
a little bit, too.
So, like, I think that
marinating your beef --
you don't have to do that.
So, like, you would add the
spices in, like,
right now or whatever.
But it's adding, like,
one more layer
of, like, extra flavor to it?
you know?
It's gonna taste
a little bit better.
All right,
that's basically done.
Let me see this.
Like, it's crazy
how this is such a, like...
like, this is crazy.
[ Laughs ]
I'm gonna add a picked jalapeño
into this, too.
Totally don't have to do it,
but pickled jalapeños
are so good.
The big takeaway
from this recipe is
this queso recipe you can use --
delicious.
It's gonna taste really good,
better with a pickled jalapeño.
And then you're making your own
spice blend for taco meat.
So, what's not to love
about that?
You can survive the apocalypse
with Taco Bell still.
All right.
This is gonna go right in here.
Let's mix it on there.
This is perfect now.
Whoa! Oh!
The small things in life
that give you pleasure now.
That is good. Okay.
I'm ready to assemble.
Oh! Do a little Sicily?
Sicily.
Times are trying,
but you can still Sicily.
Sicily.
'Cause what goes better
with Taco Bell than beer,
really, at the end of the day?
Now, this is where things
don't really get tricky.
They get nothing.
It's just easy.
It's not -- this is, like --
this is the hard part.
Basically, we got tostadas,
and you've got tortillas,
and we're gonna stack them
as best we can.
And we're gonna take this, and
we're gonna cut a hole in these.
Okay?
You have this.
This is literally --
I made a breakfast sandwich out
of these scraps the other day,
which was not easy,
but you can do it.
You can make chips out of them,
cut them up and fry them.
Don't take these away.
Obviously, do not.
This is food.
It's good.
We're gonna assemble.
Let me grab my other tortillas.
I guess you could 'cause I also
have some in there.
I have some round ones.
[ Laughs ]
Wait, that's so funny.
I didn't think about that.
[ Laughing ]
I could just use these.
Son of a bitch!
Why didn't I?
I have so many!
Let's see which one
comes out better.
God damn it.
I hate you.
-[ Laughs ]
-Okay.
Sicily.
I actually need a drink now.
Mmm.
We're gonna assemble.
All of this stuff will make
about four Crunchwraps, okay?
So we're gonna do 1/2 cup
into the bottom of this,
then I'm gonna take
some queso,
and we're just gonna drizzle
queso over the top.
And then we're gonna go
with our tostada.
Actually,
I like kind of using this
'cause then it's about
the same size as the tostada
instead of that, otherwise
you'll have too much.
All right,
that's why we're doing it.
That's why.
I knew there was a reason.
On top of that,
we're gonna do some sour cream.
Just gonna lay it down thick.
-[ Laughs ]
-[ Laughs ]
Some lettuce.
We're gonna do some tomato --
spread it out
into a nice little even layer.
Gonna do a little bit more
of the shredded cheese here.
So just layers of cheese.
Then we're gonna do
that little guy.
I'm gonna smush it down
a little bit.
And now I'm gonna
heat up my pan.
And so this -- once I make
the folds on this,
I can put it directly
into the pan.
Heat up a little oil in that.
Fold one part up.
And see how this just
kind of automatically
wants to fold like that?
Then we're gonna go
like that again.
Gonna fold it there.
We're gonna fold it there.
And remember, you're kind of
keeping it all held together
with your other hand.
Fold it there,
and then just like that.
So, then you're gonna want
to cook this seam-side down.
Now we let it cook,
let it get nice and brown.
Sicily.
Ooh, okay, ready?
Gonna flip it.
-Ooh.
-Yeah, that got golden fast.
When you cook it seam-side down,
it seals everything together.
Okay, ready?
Nice and crunchy --
Crunchwrap.
Look at that.
You've got your beef,
your nacho cheese,
your tostada in the middle,
some crunchiness, sour cream,
lettuce, tomato,
and your other cheese.
So good.
I'm gonna cut
another little piece here.
It's just, like, gooey
and delicious.
This is everything you want
during coronavirus
and just life in general
because we'll get through this.
This will all end.
While we're getting
through this, you might as well
cook some fun stuff at home.
It's gonna be good.
Mmm.
It's so good.
If this is what Taco Bell
actually tasted like
all the time,
sign me up.
It's got spiciness.
It's, like, crunchy
in the middle still.
Sicily. Sicily. Sicily.
It's delicious.
Make it at home. Have fun.
For the recipe,
click the link below.
Hang in there. It's gonna
get better, everybody.
[ Clicks tongue ]
♪♪
So, we're cooking off
the other Crunchwraps
with the larger tortilla,
not the cut-out tortilla.
And this is what happened.
It kind of unravels and doesn't
stay together as well.
So...in your face!
