We Made the Best Taco that ISN'T a Taco | GOONED UP w/ The Wonton Don - video Dailymotion

The Wonton Don

The Wonton Don | Donnie Does

Transcript

00:00 Hey, how are you? Welcome back to Gooned Up, a special Mexican edition.

00:04 We got my guy Rick Ortiz from Antique Taco. Come on the set.

00:09 Antique Taco, one of the best taco places in Chicago.

00:12 Yeah, I'd say so.

00:14 I've always wanted to make an al pastor rangoon, and I've tried on my own, but I really have no idea what I'm doing.

00:21 So I thought, let's bring in an expert.

00:28 Thank you for having me. The one thing about al pastor is a lot of ingredients.

00:31 We got chile guajillos, ancho chilies, tomatillos, onions, all kinds of stuff.

00:37 How many types of chilies are there?

00:39 Oh man, there's a lot. You know, we have our ancho, our guajillos, our morita, our arbol, cascabel.

00:48 Now if you asked your average American, they could probably name jalapeño and chipotle.

00:53 Yeah, in chipotle, your chipotles are your jalapeños that are dried.

00:58 Oh, so chipotle and jalapeño are the same thing. Fun fact.

01:02 But one of our main ingredients, the pineapple.

01:04 Can you tell me a little bit about the history of al pastor?

01:07 We had in Mexico, Lebanese immigrants that settled there, and they brought their shawarma.

01:14 First it was used with lamb, and then they started stacking it like shawarma.

01:19 On that big rotating spit.

01:21 On the trompo. After, I think, about 30 years or so, it slowly changed, made its way to Mexico City,

01:28 and that's when you started seeing the pineapple, cilantro, and onion. And also pork.

01:32 Something I had no idea about Chicago was how large of a Mexican population there is.

01:38 Yeah, no, I know. I mean, I think that's why we have some of the better restaurants, you know, Mexican restaurants too.

01:43 You know, that's who's cooking in the back.

01:45 You guys rage for Mexican Independence Day.

01:48 Yeah. Like, the streets were just shut down, gridlocked traffic.

01:53 Yeah, we go crazy. I think, you know, when you start seeing the flags going around, you know it's going to be a good time.

02:04 Chicago being as cold as it is, why did Mexicans choose this city as the spot to grow up?

02:11 It was too hot over there.

02:13 You know, mainly work. It was work, you know, better life.

02:16 I know my grandfather came here and worked on the railroad until he retired.

02:19 Lived to 100 years old. But yeah, he was kicking it.

02:22 So, I know you have some pork pre-marinated, but you were also going to show us how to make an al pastor marinade from scratch?

02:28 Yep. So, all of this is going to get caramelized, toasted, and then we're going to put it in the blender with all our spices.

02:34 And then we have pineapple juice, apple cider vinegar, and orange juice. These are all fresh.

02:39 This is going to be fancy. Let's get cooking.

02:41 You don't want to burn it. You want to toast it.

02:46 So, you have your tomatillos. I like to put those on one side down first.

02:50 And then always you want some fresh garlic as well.

02:55 So, those toast a little bit more.

02:57 What I'm going to do then, we're going to add our spices to that.

03:00 So, we got canela, which is that stick, about, you know, a good two, two inch pieces.

03:05 We got fresh bay leaf and then clove.

03:08 And then we have cumin seeds.

03:11 So, look at it. See how they're already starting to brown a little bit.

03:18 What I'm going to do next is, once they're toasted, I'm going to add these to our blender.

03:22 I'm going to add a little bit of pineapple juice, just so that it doesn't get caught on the blade in the bottom.

03:29 Okay. You want to do the honors?

03:31 Add a little bit of pineapple juice right in there.

03:36 All of it? Yeah, go ahead. All of it.

03:38 Now, a little bit of apple cider. Go about three quarters of that.

03:42 And now, I'm going to finish with a little bit of fresh OJ.

03:45 Let it go a little bit.

03:47 Then we'll taste and see what we have to adjust with.

03:49 Maybe a little bit of salt, a little bit of pepper.

03:51 One of our most important ingredients, our achiote.

03:54 Now, where does someone even buy that?

03:57 So, like any Mexican grocer.

03:59 Yo puedo hablar español un poco.

04:03 Ahora tu e...

04:07 Blender.

04:09 Mix ya. We're going to blend it.

04:11 Mix ya. Yeah. Mix ya. How could I forget that?

04:14 Let's give it a taste now.

04:16 Should I just lick this?

04:18 We might have to use that again.

04:20 Do we have a spoon? A little tasting spoon?

04:23 Oh, wow. This guy comes prepared.

04:25 It's very good. It's got like a sour aftertaste, but that's probably what you want.

04:31 Yeah, that's the achiote, but also the pineapple.

04:33 It's also going to help break down the pork.

04:35 There's an enzyme in there that's going to help marinate it overnight.

04:38 So, you want it to have that sour flavor.

04:40 You know, you want it to be powerful. Fuerte.

04:42 Fuerte. I know what that means.

04:44 We got a guy, White Sox Dave, who works here.

04:46 He's fluent in Spanish. Oh, yeah. He's right here.

04:48 Como estas?

04:50 De donde eres?

04:52 Yo soy de Chicago. Mi familia es...

04:54 De Zur?

04:56 Yeah, si. De Chicago. Si, la Zu. De Chicago.

04:59 Y tu?

05:01 Veinte y cinco mias del oeste de aqui.

05:05 Okay, we...

05:07 I took him outside the country for the first time.

05:09 We went to the Dominican Republic. About a year ago.

05:12 And yeah, Dave was my official translator.

05:14 Y tengo mucha hambre.

05:18 You're still hungry? No. I forgot how to say thirsty.

05:21 He got me out of some sticky situations.

05:24 And into some sticky situations.

05:26 Yo!

05:28 That guy just tried to rob me.

05:30 So, it turns out I actually was robbed.

05:33 I'll talk to you in a bit. I'm really about to shit my pants.

05:36 Yes, okay. Yep, yep, yep.

05:38 We're making al pastor.

05:40 Tu sabes que ingredients en al pastor?

05:43 Ah, si. Tomatillos.

05:45 Tomatillos.

05:47 Poblanos.

05:49 No poblanos. No poblanos.

05:51 Piña.

05:53 Cumino. Canela. You know, all that.

05:55 What do you guys think? Good? Yeah.

05:57 That's the marinade.

05:58 Alright, Dave. It seems like he speaks pretty good English.

06:00 So, I'm not going to need your translation skills anymore.

06:03 But if you want to come back when the reign of goons is over.

06:05 I'll try some stuff when you guys are done.

06:07 Okay, great.

06:09 Mucho gusto. Mucho gusto. Okay?

06:11 Okay, so we are ready to make the goon filling.

06:14 So, I'm going to cut a pineapple.

06:16 Just to add a little bit more to our mix.

06:20 Next step is that we're going to go and start searing off our pork.

06:23 [Music]

06:27 In a minute, I'm going to move some aside.

06:29 We're going to put some onions down.

06:31 [Music]

06:33 Over here, I made a little bit of salsa.

06:36 This is tomatillos simmered with onion, jalapeño, some cilantro.

06:42 And then we actually add poblano.

06:46 [Music]

06:52 Mix and then add cheese?

06:54 Yeah, we're going to let it mix.

06:56 So, now we're cooling it off a little bit.

06:58 Now, obviously, normally you use cream cheese in a Rangoon.

07:02 With a Mexican goon, you use chihuahua cheese.

07:05 [Music]

07:07 So, a nice little fold.

07:08 Like kind of fold it in.

07:09 And then we'll start getting into assembly, right?

07:13 Wrapping and stacking.

07:14 Wrapping and stacking.

07:15 Okay, we brought in our wonton specialist, Henry.

07:19 How you doing?

07:20 We have a lot of filling to wrap up.

07:22 But first, I want to see how well you wrap a Rangoon.

07:24 I'm going to have to time your GPM, goons per minute.

07:27 I assume you've probably wrapped in empanada before?

07:30 Okay.

07:32 It's pretty similar.

07:33 I mean, hey, if you want to wrap these like an empanada, there's no wrong way to wrap a wonton.

07:36 Well, I'm going to try to create this Aztec pyramid that I was working on.

07:42 Aztec pyramid, goons?

07:44 We are in for a treat.

07:46 Do a warm-up, goon.

07:47 The first ever Aztec pyramid Rangoon, folks.

07:50 We'll see.

07:52 Oh, okay, yeah.

07:54 I call that the four-corner technique.

07:57 One, two, three, go.

08:01 [♪♪]

08:19 I think he made a mistake laying it down for all six when he might not even be able to get to the last two.

08:26 30 seconds.

08:27 Dang.

08:29 [♪♪]

08:33 Damn, it's harder than I thought.

08:35 [laughter]

08:36 Dang.

08:37 And we are done.

08:38 All right.

08:39 Yeah, it backfired on me, the assembly line.

08:41 It did, but goonery is not a speed sport, okay?

08:46 It's about quality.

08:48 No reduce?

08:50 No.

08:51 [laughter]

08:53 [♪♪]

08:56 I'm going to make a triangle, and then I just bring one corner in front of the other and pinch.

09:01 Not only are we making al pastor Rangoons, we're also making some al pastor wonton tacos.

09:08 I'm just going to use our Aztec pyramid four-corner.

09:12 Oh, okay.

09:14 So this would be like if you were at a fancy Mexican restaurant, and they were like, "Would you like our Rangoon trio?"

09:20 Hey, I'm going to run a special, and we'll name it after you.

09:23 Feel free.

09:24 [♪♪]

09:27 This looks beautiful.

09:29 Cheers, guys.

09:30 Cheers.

09:31 Cheers, Henry.

09:32 Holy shit.

09:33 Henry went heavy on the salsa.

09:35 [♪♪]

09:37 This is everything I could have hoped for in an al pastor Rangoon.

09:41 It captures the flavor of the taco that I love so much, but then you've got the crisp of the wonton wrapper.

09:48 Good job, Rick.

09:49 Thank you.

09:50 You're honorary Chinese now.

09:52 I got to try this one too.

09:54 [♪♪]

09:56 Tender is a better vessel than a tortilla.

09:58 What do you think, Rick?

09:59 That's just shitting on his whole heritage right there.

10:02 Do not speak ill of tortillas, okay?

10:07 There's enough room in this world for wonton wrappers and tortillas.

10:09 I agree.

10:10 Well, Rick, thank you so much for coming in.

10:13 I mean, we still have enough to wrap about 50 more.

10:16 Maybe I'll dress him up, see if some other people in the office want him.

10:20 I'm going to see if the Yak wants to sample these.

10:23 I don't know about Brandon.

10:24 I think he gets a little weirded out by anything that's not Chick-fil-A.

10:28 You got some al pastor Rangoons made by Al Pastor Rangoon.

10:33 Bring them over here.

10:34 Yummy, thanks.

10:35 All right.

10:36 I love them.

10:37 I love al pastor.

10:38 [♪♪]

10:44 There you go.

10:45 Thank you.

10:46 [♪♪]

We Made the Best Taco that ISN'T a Taco | GOONED UP w/ The Wonton Don

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