Professional chef Saúl Montiel and home cook Emily are swapping ingredients and hitting the kitchen to make huevos rancheros. We set Emily up with a whopping $272 worth of ingredients for her attempt at Saúl's luxury recipe. Meanwhile, a modest $18 worth of ingredients was sent back the other way to be elevated into something gourmet by our esteemed pro. Will Emily be able to execute the crispy duck carnitas Saúl intended to make? Can Saúl turn Emily's simple ingredients into a gourmet Mexican breakfast?
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LifestyleTranscript
00:00 - I like eating duck, but I also really like ducks.
00:03 You know, this is one of those ones
00:04 that walks the line for me.
00:06 - Hi, I'm Saul.
00:09 I'm a professional chef,
00:10 and these are my $272 huevos rancheros ingredients.
00:14 - Hi, I'm Emily.
00:17 I'm a home cook,
00:18 and these are my $18 huevos rancheros ingredients.
00:21 - There you go, my dreams.
00:25 - Goodbye, my friends.
00:25 I'll always love you.
00:28 Sometimes life is not fair.
00:30 - Oh, what is that?
00:33 - So I was planning on making huevos rancheros
00:39 with crispy duck carnitas and refried mayacoba beans.
00:42 - Is that a duck?
00:43 - I had a whole rohan duck to break down
00:45 and use all the parts.
00:47 - I think it's a duck.
00:48 - I was gonna make duck carnitas.
00:49 - Chef Saul, you saucy minx.
00:52 - With blood orange, a Mexican Coca-Cola.
00:54 - Coca-Cola for breakfast?
00:56 Okay.
00:57 - And a ton of herbs and spices.
00:59 I was also gonna make my own stock
01:01 to refry mayacoba beans.
01:02 - I'm gonna be here all week.
01:03 - With dry avocado leaves and fresh epazote.
01:06 I had corn tortilla for duck fat tostadas.
01:08 - Not making my own tortillas?
01:10 Another beautiful day.
01:11 - Herring tomatoes for a fresh ranchero salsa.
01:14 - Alas for Yorick, I knew him well.
01:15 - And some fresh eggs for poaching.
01:18 Emily, if you screw this up, it's okay.
01:21 People make mistakes.
01:22 With Emily's recipe, I have simpler ingredients.
01:25 Stuff you might find in your pantry
01:27 or your local store.
01:28 But with a little technique and a lot of corazon,
01:31 we can make them even better.
01:32 If I have to guess, this will all cost $21.75.
01:37 So close.
01:38 Always, so close.
01:40 - I would say that this would all cost $325.
01:44 Nards.
01:46 I have Chef Saul's recipe book
01:49 and here is what I'll be making today.
01:51 This looks like a great breakfast,
01:52 which I will look forward to having
01:53 in approximately two days.
01:55 - We're taking huevos rancheros to the next level.
01:57 - This is going to be quacktacular.
02:00 No, spquackular.
02:02 That's the one.
02:03 - We're gonna start with breaking down the duck.
02:05 - I have broken chickens down before.
02:06 I have never done a duck.
02:07 - The bones are longer,
02:09 but it's basically the same technique.
02:10 You're gonna cut between the thigh and the leg.
02:13 - There's a lot of fat and skin
02:14 to like wade through here, you know?
02:16 - Grab the thigh.
02:17 You're gonna pop up that bone attached to the hip
02:20 and then you're gonna cut through it.
02:22 - Okay, could that have gone better?
02:23 Sure.
02:24 Is it terrible?
02:25 No.
02:26 One leg down.
02:27 - So you're gonna do that twice.
02:28 - Let's butcher this duck.
02:29 - You're gonna keep the bones on that
02:31 'cause we're gonna cook the bones into the carnitas.
02:33 - I'm now going to remove the duck breast.
02:35 - Make sure the knife touches the bone all the time.
02:38 You kind of just slice little by little.
02:40 Be gentle.
02:41 - One down, one more to go.
02:42 Oh, look a little duck tender.
02:43 Chef snack.
02:44 - And then after that, you remove the other breast.
02:46 - I feel like I did a really good job on this one.
02:48 Onward.
02:49 Breaking this down into soup bits.
02:52 - I have my legs and thighs and breasts for my carnitas
02:55 and then I have my wings and carcass for my stock.
02:57 - Emily, she was gonna make a very simple huevo rancheros.
03:01 - Take a tostada, put a cheesy fried egg on top,
03:03 maybe some pico de gallo and black beans out of a can.
03:06 Call that breakfast.
03:07 - I'm gonna be making cheesy tostadas
03:09 and egg crepe huevo rancheros with egg drop ranchero sauce.
03:13 - Beans, cheese, and chips, baby.
03:14 - First of all, I'm gonna be making my own crepe.
03:17 Basically, just a thin slice of egg tortilla.
03:20 Low heat, neutral oil.
03:22 I'm going to heat up my nonstick pan
03:24 and when that's happening, we're gonna whip some eggs.
03:28 I'm not adding salt, I'm not adding pepper
03:30 because the other ingredients are gonna be
03:31 very nice seasoning, nice and fluffy.
03:34 - Next up, I need to make my carnitas.
03:35 I'm gonna start heating up my pan
03:37 and I'm going to give my duck fat a little stir.
03:40 I'm gonna put some in there.
03:41 While I wait for that to get hot,
03:42 I'm just going to season my duck.
03:44 We'll just do salt for now.
03:45 The pepper will come, don't worry.
03:47 I love pepper.
03:49 - You're gonna add the pieces of duck one by one.
03:52 - Oh yeah, it's looking pretty good.
03:54 Woo, sorry.
03:55 All right, I'm gonna pull these off.
03:56 Now I'm going to start my duck breast.
03:59 Skin side first.
04:01 Render it out a little.
04:02 Here in the old flipperoni, bing, bang, boom.
04:04 We're on our way to carnitas town.
04:06 And I'm gonna add in my little duck tenderloin now.
04:08 - So when you have a beautiful golden color
04:11 around all your duck pieces, you're gonna lower the heat.
04:14 - I'm gonna move this over
04:15 and add the rest of my duck back into the pan.
04:17 - And you're gonna add some onion, cinnamon sticks.
04:20 - Immediately the cinnamon hit and it smelled good.
04:22 - Garlic, bay leaf, cumin, oregano, salt.
04:27 - Lots of salt.
04:28 - Pepper.
04:31 - Distribute the spices a little.
04:33 - And you're gonna add some blood oranges.
04:34 It's going to add some acidity and sweetness to your dish.
04:38 (imitates grunting)
04:40 And then you're gonna drop the entire half of blood orange.
04:44 - Smells good.
04:45 - We're also gonna add some Coca-Cola.
04:47 - Mexico Coca-Cola has pure sugar cane.
04:49 So it caramelized perfect with any kind of meat.
04:52 - Got this simmering.
04:53 I've got my lid on.
04:54 - Turn off your heat.
04:56 You're gonna cover it
04:57 and you're gonna put it in the oven at 350
04:59 for like two and a half to three hours.
05:02 And you're gonna have the most beautiful, tender,
05:04 rich duck carnitas you ever see in your whole life.
05:07 - Oh, she looks good.
05:10 - How do you know your carnitas are done?
05:11 By making sure the meat falls out of the bone.
05:13 Once you have that,
05:14 you're gonna remove all the meat out of the oil
05:18 and make sure it gets a little cold.
05:21 And then you're gonna shred it.
05:22 - This is fork tender.
05:24 - Make sure you leave some of that skin.
05:26 It keeps the meat a little moist without being too dry.
05:29 And also duck skin, just like chicken skin,
05:32 tastes delicious.
05:33 - This is shredded.
05:34 I just have to sear it and make it crispy.
05:36 I'm gonna skim the fat
05:37 off of this beautiful duck braising liquid
05:38 and make that the fat that I use to crisp up my duck.
05:42 - Call me Captain Crispy 'cause this is some crispy duck.
05:45 - So this crepe is going to be one layer
05:48 of so many other layers.
05:49 You can see the oil moving.
05:50 That's hot.
05:51 And then you're gonna do the same thing
05:53 that you do to a crepe.
05:54 Just move it around.
05:55 Once I see no runny eggs,
05:56 that means it's ready to be flipped.
05:58 That's it.
05:59 Second crepe, one more egg.
06:02 And the last one.
06:04 And here's my egg crepe or my huevo rancheros.
06:08 - Next, I have to roast my bones for the duck stock.
06:11 Bake it at 350 for 30 to 40 minutes.
06:13 By roasting your duck bones,
06:15 basically you're gonna make your stock richer.
06:17 It's gonna have better color, better taste.
06:20 - I have my roasted duck bones,
06:21 which I just took out of the oven.
06:22 And now I'm going to add-
06:23 - White onion, carrots, celery, and some peppercorns.
06:28 Some apple cider vinegar.
06:30 Garlic, fresh thyme, some bay leaves.
06:32 - Salt, pepper, and lots of water.
06:36 Bring it up to a boil, down to a simmer.
06:38 Wait forever.
06:39 Goodbye.
06:40 All right, this has been simmering
06:41 for a whopping six hours.
06:42 - The color will change to more golden brown.
06:45 And once you remove all the impurities,
06:47 it's gonna be nice and clear.
06:49 - And I'm ready to strain my stock.
06:50 But are you ready?
06:51 - We're gonna remove all the bones, all the aromatics.
06:55 - This stock looks good.
06:57 - So I got some Canadian bacon.
06:58 I'm going to bake it so it will become crispy.
07:01 I'm gonna do a little bit of neutral oil.
07:03 Put this paper right here.
07:05 I'm gonna put this tray on top.
07:07 Put some pressure so it will speed the cooking process
07:10 and also it will make it nice and flat.
07:12 So I'm gonna bake this at 350 for 20 minutes.
07:15 Looks good, looks crispy enough without being too dry.
07:18 This will be great on my huevos rancheros.
07:21 - On to the beans.
07:22 - So I have some black beans in a can.
07:24 I'm gonna be using these beans to make refried beans.
07:27 So I'm gonna put some love into these beans.
07:29 Don't worry, I'll take care of you.
07:31 - My beans have been soaking.
07:32 - Turn this thing on.
07:33 - Classic first step.
07:35 - Strain all the beans.
07:36 I'm going to rinse this to get rid of all the gameyness
07:40 from the liquid.
07:41 You wanna add some water.
07:43 - Put some duck fat in here.
07:45 - We're gonna add some aromatics.
07:47 Onion, cilantro stems,
07:49 and then I'm gonna add a little bit of salt.
07:52 - Garlic.
07:53 I love a recipe where I just put things in whole.
07:55 Epazote.
07:56 Can I taste it?
07:57 It's not poisonous.
07:57 Raw, right?
07:58 Ooh.
08:01 Mint meets lemon.
08:02 Avocado leaves I'm not gonna eat 'cause they're dried.
08:04 Anyway, I'm gonna give that a stir.
08:05 - And we're gonna cook with our duck stock.
08:07 It's gonna add the beautiful richness of duck
08:10 into the beans.
08:11 So now I'm gonna let this sit for 10, 15 minutes.
08:13 Our beans looking great.
08:15 The onion looks like it got rid of all the flavors
08:17 and pass it into the black beans.
08:18 Same thing with the cilantro.
08:19 And I'm gonna get ready to refry my beans.
08:22 - I'm going to bring these up to a boil
08:24 and let them simmer until they are tender and beautiful.
08:27 And then I'm gonna cook them again.
08:29 I'm gonna refry them.
08:31 It's not over, baby.
08:33 - Okay, let's start refrying my beans.
08:35 - Got my beans.
08:36 They've been cooking away.
08:36 It's time to refry them.
08:38 It's easy enough.
08:39 I'm just gonna pull out all the things
08:41 that will become crunchy or chewy
08:43 if they were inside of our beans.
08:45 - I'm gonna start with a little bit of neutral oil.
08:47 I wish I had some duck lard, right?
08:49 - Duck fat, baby.
08:49 It's all about the duck fat.
08:51 - We're gonna throw some diced onions, some smoke.
08:53 It's okay.
08:54 I'm gonna throw some salt.
08:56 It's gonna make them sweat.
08:58 - I'm adding some garlic.
09:00 - We lower the heat.
09:01 We keep eye on this and we wait.
09:04 We're gonna cook that until you have caramelized onions.
09:08 I'm going to remove the sad onion, the sad cilantro.
09:12 They're actually really happy because they did their job.
09:14 - I'm taking out these beautiful roasted garlics.
09:15 - And then you wanna throw some of the beans
09:18 with plenty of liquid without being too liquidy.
09:22 Now I'm going to smash them.
09:23 - You might be wondering if I'm gonna show these beans
09:25 who's boss, and the answer is yes.
09:27 I have a masher.
09:32 If I'd seen this earlier,
09:33 it might've been a little faster.
09:36 - It has to be really rich bean paste, full of flavor.
09:40 And just keep cooking this, eight minutes, 10 minutes.
09:43 - And there you have it, refried beans.
09:45 I'm going to begin my salsa.
09:46 I'm going to boil some tomatoes, jalapenos,
09:49 onion, and garlic.
09:51 - We're using the Harlem tomatoes.
09:52 They're beautiful tomatoes.
09:53 They're full of tomato flavor.
09:55 You have some jalapenos, some onion, some garlic.
09:57 - And then I'm gonna let this boil for like eight minutes
10:00 until they're pretty soft.
10:01 - So I got some pico de gallo.
10:02 This is store-bought,
10:04 which I don't encourage people to do it.
10:06 You should chop your own vegetables
10:08 and make your own pico de gallo.
10:09 You save money and you have delicious food.
10:12 I'm gonna be making two sauces out of that pico de gallo.
10:15 The first one is going to be a roasted tomato salsa ranchera.
10:20 Let's remove all the liquid out of this pico de gallo
10:23 because we're gonna roast our tomatoes.
10:25 I'm gonna do a little bit of neutral oil.
10:27 This pico de gallo is actually pretty good.
10:29 It has onions.
10:30 It looks like it has cilantro.
10:32 But we're gonna make it even better.
10:33 I'm gonna throw some jalapenos in here
10:35 'cause everything tastes better with spicy.
10:38 So I'm just gonna do half onion.
10:39 I want this kind of cook almost at the same time
10:42 as the tomatoes.
10:43 So I have to have the same kind of thickness of the tomato.
10:47 You know what I'm saying?
10:48 I'm gonna take this and I'm going to broil it
10:50 for like 10, 15 minutes
10:52 until I have a beautiful caramelized charred color.
10:55 This is going to be the first step for my next sauce.
10:58 - This is looking what I can only describe as boiled.
11:01 - Once you see the skin of the tomato
11:04 kind of start breaking apart,
11:06 that's when you know your tomatoes are ready.
11:08 - I'm gonna cut the heat and pull these out.
11:11 - My tomatoes, onions, and jalapenos are ready.
11:15 It's time to make some roasted salsa ranchera.
11:18 I know this might look dry, but guess what?
11:21 That was the whole point.
11:22 It's gonna make this salsa richer with more flavor.
11:26 And I'm gonna tell you not to pull all the jalapenos
11:28 because you don't know how hot it is.
11:30 But I know it's not gonna be hot, so.
11:32 - Let's begin the salsification of our boiled mix.
11:36 - Once you put it in a blender,
11:38 we're going to add some chicken bouillon.
11:40 - Taking one cube.
11:41 - Come to life with a little bit of the juice
11:44 from the pico de gallo.
11:45 Throw some cilantro to add a little bit of freshness,
11:48 some salt, and a little bit of neutral oil.
11:51 - All right, I am ready to rock and also to roll.
11:55 - Salsa martajada is basically smashed,
11:58 roasted tomato salsa.
11:59 Process on the molcajete,
12:01 not on a blender or on your food processor.
12:04 Before we move on, I'm going to try it.
12:07 And the level of heat, it's there, it's kicking.
12:13 And it's telling you, wake up,
12:15 you're eating the best huevos rancheros of your life.
12:18 - Salsa.
12:21 Oh, it's good.
12:23 You might be thinking to yourself,
12:25 Emily, it looks like salsa, you say it tastes good,
12:28 this is done, right?
12:29 No, it isn't.
12:31 - You're going to get a pot,
12:33 you're going to throw some duck fat from your carnitas.
12:36 We're going to caramelize some julienne onions.
12:38 You're going to dump the sauce in it.
12:40 So we add in more dark flavor to our salsa.
12:44 And then you're going to simmer it
12:45 for like probably 10 minutes, no more than that.
12:47 We're going to have a semi-fresh salsa
12:50 without being too cooked.
12:52 - All right, this salsa has been cooking for a bit.
12:53 I think the consistency looks right.
12:55 We're done.
12:56 Time to fry my tortillas.
12:58 We're going to take some of that duck fat.
12:59 - There's a lot of duck fat in this recipe.
13:01 - We're going to heat it up
13:02 and we're going to just fry those tostadas
13:04 until they're nice, gold, and crispy.
13:07 - You know how it goes.
13:07 We're going to fry them on one side,
13:09 and we're going to flip them,
13:10 and we're going to fry them on the other side.
13:12 Maybe we'll flip them back, I don't know.
13:13 We'll see.
13:14 I think this guy's crunchy and ready.
13:16 I'm going to give him a little salt.
13:17 Pull this guy out.
13:18 Welcome to the world.
13:19 You're now crunchy and everybody loves you.
13:21 Let's get out of here.
13:23 I have four tostadas fried here,
13:24 and I think that's enough.
13:25 I typically, you know, use a soft tortilla.
13:28 In this case, I got some tostadas,
13:30 but I'm going to add something special.
13:32 I'm going to do the cheese trick on the tostada.
13:34 And for those who are not familiar with my cheese trick,
13:37 it's basically a fried cheese.
13:40 All right, so I'm grabbing some Mexican-style cheese.
13:44 Not one of my favorite cheese, but I have no option.
13:47 I do not know why they call it Mexican.
13:50 Because the only Mexican thing right here, it's me.
13:52 We want to sprinkle some queso.
13:55 Plate evenly and let it melt.
13:58 Low and slow.
14:01 Patience and faith.
14:02 We're going to grab our tostada.
14:04 So I see a lot of bubbles.
14:06 That means this cheese is telling me,
14:08 "Chef, I'm ready for the tostada."
14:10 You press, press, press.
14:12 We're going to grab it from the bottom.
14:13 And then you're going to flip it.
14:14 Voila.
14:15 Once again.
14:17 And there we go.
14:18 Perfecto.
14:19 Corn tostada with fried cheese for my huevos rancheros.
14:21 - If you want huevos rancheros,
14:23 you got to have huevos, baby.
14:25 We typically use sunny side up eggs,
14:27 but in this case, we elevate it in this dish, right?
14:29 So we're going to do poached eggs.
14:31 When you have boiling water,
14:32 you're going to lower your heat.
14:34 Make sure it's not boiling anymore, but it's really hot.
14:37 You're going to throw a little bit of white vinegar.
14:39 - It cures the outside just a little bit
14:41 to hold it together better.
14:42 - And then you're going to make a little tornado.
14:44 - If I mess it up, there's four more eggs.
14:47 - Once you make that little tornado,
14:48 you're going to drop an egg one by one,
14:51 cook it for three minutes.
14:52 - And here we have it, two poached eggs.
14:54 They said I couldn't do it.
14:56 - Sauce numero dos, egg drop, huevos ranchero sauce.
15:00 The special thing about this sauce,
15:02 that it's going to have eggs in the sauce.
15:05 All right, so I'm going to start with some neutral oil.
15:07 We are going to add some onion
15:09 and a mountain salt that will help sweat the onions.
15:12 Take some of the liquid out of this pico de gallo.
15:15 I'm going to add some juice
15:17 and I'm going to add a little bit of tomato.
15:20 Just to have some little texture
15:21 and a little bit of water.
15:23 I'm going to mix, mix, mix.
15:25 Simmer this for maybe two or three minutes.
15:28 In the meantime, I'm going to mix some eggs.
15:31 So I'm going to do some chopped cilantro,
15:33 Canadian bacon, and I'm going to do
15:35 just a little bit of queso.
15:37 Black pepper.
15:38 Mix it.
15:39 So now the most important part of this salsa,
15:44 the egg drop soup technique.
15:46 You shut it off.
15:47 If you add the egg when it's boiling,
15:49 the egg is going to break.
15:50 And now you're going to do this.
15:52 You make little strings.
15:54 Cover it.
15:55 Let the egg come together.
15:57 Cook.
15:58 Time to assemble.
15:59 - All right, it is time to plate.
16:02 I think that first, we're going to want the tostadas.
16:06 Next, head to Beansville.
16:09 Duck, duck, duck.
16:11 Salsa.
16:12 We don't want to put it all over the duck
16:14 'cause we want to keep the crisp.
16:16 And some of our eggs, yes.
16:20 Let's get some avocado going.
16:22 This is the queso fresco
16:23 and I'm just going to make sure there's a lot of it.
16:26 Radish, radish, radish.
16:29 You're radishing, baby.
16:30 Some cilantro macho and some sorrel.
16:33 - It adds a little bit of acidity,
16:35 but also it will make this plate look beautiful.
16:37 - And this is my take on Chef Saul's huevos rancheros.
16:40 - It's time to put all these layers together.
16:43 So I'm going to do just slices of avocado.
16:46 This is one layer.
16:48 Second layer.
16:49 So crispy con tostada with the cheese trick.
16:53 I'm going to add some refried beans and a crêpe.
16:56 Jamón.
16:58 I'm going to put the other one here.
17:00 Our roasted ranchero salsa.
17:02 Now, second tostada, the frijoles.
17:05 Now let's do the egg.
17:06 Let's do the jamón.
17:08 Let's do the avocado.
17:10 And since this is going to be the face,
17:11 we're going to do drops of salsa.
17:13 And now the egg drop ranchero salsa.
17:18 I make it more watery because the tostada is dry.
17:22 The cheese is dry.
17:23 Decoración.
17:25 Oh, it looks so pretty.
17:27 Oh wait, there is more.
17:28 Bunch of cilantro.
17:32 Oh wait, there is more.
17:33 Running from the egg yolk on top makes huevos rancheros
17:36 the best huevos rancheros.
17:38 And here's my cheesy tostada, egg crêpe huevos rancheros
17:42 with egg drop ranchero sauce.
17:44 Emily, hope you like this.
17:45 And if you don't, don't worry, I'll eat it.
17:48 Hey, how's it going?
17:51 Nice to see you.
17:54 This was really fun.
17:55 I like the smell of the kitchen right now.
17:57 I'm really excited to see what you did.
17:59 Oh!
18:02 See, this is what I mean when I say Emily,
18:04 she's ready to be a pro.
18:05 Get out of here.
18:06 Look at this.
18:07 This looks like I did it.
18:08 Oh my, I'm so proud of you.
18:10 Thank you.
18:11 I worked really hard.
18:13 You want to try it?
18:14 Yes, I want to try it.
18:15 Me too.
18:16 I want to try this one first.
18:18 I'm the luckiest chef ever.
18:21 The meat is so tender.
18:23 It looks beautiful.
18:24 It tastes really good.
18:25 I just wish I had a michelada because, you know,
18:28 it's a breakfast thing.
18:29 A Mexican Bloody Mary would be nice.
18:31 Should have put it in the recipe.
18:32 I know, I would forget.
18:34 Let's try my dish.
18:35 It is what I call a huevos rancheros heart attack.
18:38 Basically, it's layers of pure amor.
18:41 So you see all these layers?
18:42 This is what I love.
18:44 Seeing what I'm about to eat.
18:45 Yeah, that's beautiful.
18:47 It's like a sandwich for a king.
18:49 Huevos rancheros pastel.
18:51 Ah.
18:53 It's really great.
18:54 It is like tangy and crunchy and soft and chewy.
18:58 And like the layers really make it like all of the flavors
19:01 and all over the textures in one bite every time.
19:03 Let's pick quackular day.
19:05 Quack, quack.
19:07 [BLANK_AUDIO]