Up next in 10
3 Taco Truck Recipes - Mexican chef Pati Jinich joins Paula to prepare delicious Mexican food recipes that are out-of-this-world good. Paula’s Best Dishes, Season 4, Episode 4.
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00:00 Intro
1:10 Crispy Fried Tacos with Salsa Verde Recipe: https://www.pauladeen.com/recipe/crispy-fried-tacos-with-salsa-verde/
8:47 Mexican White Rice with Fried Plantains Recipe: https://www.pauladeen.com/recipe/mexican-white-rice-with-fried-plantains/
18:47 Fried Ice Cream Recipe: https://www.pauladeen.com/recipe/fried-ice-cream/
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For more episodes of Paula’s Best Dishes, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyG6WX31_riXNzo5zGJLbeTB
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Show More Show Less View Video Transcript
0:00
i'm going on new territory today y'all
0:04
mexican chef patty hench is here and
0:06
we're living la vida local y'all
0:11
with crispy fried tacos and salsa verde
0:16
a mexican white rice that we're gonna
0:18
top with fried plantains is gonna leave
0:20
us speechless
0:24
and then i'm gonna show patty how to fry
0:26
ice cream and it's gonna be delicious
0:33
this precious girl right here
0:36
is named patty
0:38
hinich
0:39
did i do it you did it paula she's got
0:42
an accent
0:44
paula i told my boys i'm coming they're
0:46
so excited that i'm here and i was
0:48
telling my friend they love paula's show
0:51
they love her cooking the thing they
0:52
love the most is her accent and my
0:54
friends
0:56
they don't see you got
0:57
[Music]
0:58
y'all patty was telling me that she's
1:01
got three little boys nine seven and two
1:04
and uh you involve them in the kitchen
1:06
don't you they love cooking wonderful
1:10
and i hear one of the things that they
1:12
love to cook with you patty are these
1:13
crispy fried tacos and salsa verde
1:17
so the first thing we have to do is pull
1:19
four cups of the chicken breast that
1:21
we've boiled along with the garlic and
1:23
salt paula let me tell you for the
1:25
chicken we're going to make a tomato
1:27
salsa okay but for to accompany the
1:30
tacos we're going to make a green salsa
1:32
salsa verde and we're going to use the
1:34
tomatoes for okay
1:37
we're going to use the tomatillos are
1:38
you familiar
1:40
i am familiar with them patty but i have
1:43
to say i've never cooked with them oh
1:45
paula let me tell you about i want you
1:47
to tell me everything okay tomatillos
1:50
they're not so attractive when you look
1:51
at them well i think they're beautiful
1:53
you think they have these they have they
1:55
have a lot
1:56
and that's papery tends to be dusty and
1:59
then the tomatillos tend to be waxy and
2:01
a little bit sticky and they smell she
2:03
said waxy y'all it's waxy and they're
2:06
smooshy we're gonna use a pound and a
2:09
half and we're gonna cook them in water
2:12
bring them to a boil and simmer for
2:13
about 10 minutes okay okay
2:15
and then you know they're ready paula
2:17
because they change from these loud
2:20
shiny green color
2:22
to these
2:24
sort of
2:25
you know it's a mild quiet green and
2:27
they're mushy they're moving they're not
2:29
they're not hot they're mushier than
2:31
they're mushy normal mushy are they
2:33
they're not hot are they no
2:36
not hot at all no
2:38
we're gonna put them in the blender i'm
2:40
just gonna pull them out with my hands
2:42
okay yeah and we're not gonna pour the
2:44
water in there this is gonna be super
2:47
mild pollo i'll tell you what what kind
2:49
of pepperoni
2:51
it's a serrano chili serrano serrano the
2:54
flavor is very concentrated it's very
2:57
spicy and this is a jalapeno oh much
3:00
milder you can substitute whichever one
3:02
is
3:04
that life is funny that way and you can
3:07
add as much chili as you want we're
3:09
gonna add just a little bit of the
3:11
serrano okay and we're gonna need about
3:13
a cup of this fresh cilantro
3:17
just the tip of the serrano chili
3:20
and then we're adding one garlic clove
3:23
as well paula can you help me peel the
3:25
garlic absolutely can honey okay i'll do
3:29
anything you want me to thank you it's a
3:31
pleasure to cook with you paula no the
3:33
pleasure's mine you're like the cutest
3:36
thing okay so i don't need to chop this
3:39
no we're just gonna how about that it's
3:40
a cilantro all right yeah that can we
3:43
chop it a little bit
3:44
more and then i'm gonna add about a
3:47
teaspoon of salt in here okay okay and
3:50
then we're just gonna pour this where do
3:52
you puree paula in your blender okay
3:54
right there
3:56
there so we're gonna pray
3:58
until
4:00
we're gonna need about a cup of chopped
4:03
onion in mexico we use the blender so
4:05
much for that
4:07
once
4:08
my blender the motor got burned and so i
4:11
called the customer service and i said
4:13
hey my blender the motor got burned and
4:15
they said well ma'am you're gonna have
4:17
to send it to a repair center in ohio i
4:21
said ohio park but you know they're
4:23
kidding me i'm not gonna send my baby to
4:25
ohio
4:27
we have these little repair shops
4:30
everywhere every neighborhood has one
4:32
what you did i packed the blender up my
4:35
husband came back from work and i said
4:37
danny i'm going to see my mother so i
4:40
went to mexico came back a couple days
4:42
later and had my blender already nice
4:45
and fixed they have an assigned seat on
4:47
the countertop when you're done with all
4:49
of your cooking okay clean your blender
4:51
you put your pajamas and you put a
4:53
pajama on the blender i i brought you
4:56
one where is it oh come on i did i did
4:59
i did we have these blender covers so
5:02
look some have faces
5:05
a little like vegetables
5:07
this is my blender's pajamas
5:11
i love it all right here we go does that
5:14
fix oh nothing yes that's a little look
5:18
night night
5:21
night night
5:24
my blender's put on a little weight
5:28
now we're going to dump it in the
5:29
mocajete
5:32
[Music]
5:37
now we're gonna add like a cup of onion
5:40
and then we're gonna add that looks like
5:43
a cup doesn't it and then we're gonna
5:44
add like a half a cup okay cilantro that
5:47
probably looks like about what i did and
5:49
then we're gonna have to pick it up
5:51
so this we're gonna use to eat with the
5:54
crispy tacos we're gonna make
5:56
now we're gonna make a second salsa and
5:58
this salsa we're gonna use to finish off
6:00
that chicken that we already cooked and
6:03
shredded now we have here two pounds of
6:06
skinned roma tomatoes that we've cooked
6:08
until they were soft yawn just into the
6:12
blender we're gonna put the tomatoes
6:15
and then we're gonna add
6:17
two whole cloves two whole cloves
6:20
okay oh it smells yummy doesn't it and
6:24
then we're gonna add about eight
6:26
peppercorns okay
6:28
okay eight
6:30
and then we're gonna add a garlic clove
6:32
okey-doke i've got some onion down here
6:35
is it going in the blender pack so it's
6:37
going in the blender about a half a cup
6:40
okay half a cup
6:42
we're gonna add some salt okay
6:45
you know like a teaspoon or so uh-huh do
6:47
you have a salt preference
6:50
well i like to use kosher i like kosher
6:52
too
6:54
yeah yes so we're gonna
6:56
there you're right
7:02
we're gonna get this fire going
7:06
and then we're gonna add about two or
7:08
three tablespoons
7:09
of corn oil or safflower oil okey dough
7:13
paula can you pour in the sauce so all
7:15
right where are we going to pour it so
7:17
we're going to pour this right into the
7:18
owl right into the oven
7:21
it's good job
7:23
yeah
7:25
oh that looks like a marinara sauce
7:28
almost and then we're gonna cook these
7:31
with the chicken okay can you help me
7:33
boil out yes i can help you pack we let
7:35
all the chicken
7:37
beautiful and we're gonna add a couple
7:39
of bay leaves okay we know that this is
7:42
gonna be ready when the sauce is gonna
7:46
change to a deep red color and it's
7:48
gonna thicken a little
7:50
now we're talking sister
7:53
coming up y'all we're gonna get started
7:55
on patty's mexican white rice and we're
7:57
frying up those crispy tacos
8:01
that's perfect
8:03
and then later have you ever seen ice
8:06
cream go into a deep fryer well stick
8:08
around
8:10
y'all i so hope y'all are enjoying the
8:13
show and if you do be sure to click like
8:18
subscribe and the notification bell so
8:21
you'll never miss a video and we'll be
8:23
right back after the break
8:28
hey y'all we're back
8:31
and i have got the cutest little girl
8:34
she's not a little girl she's got three
8:36
children but she's she looks like a
8:39
little girl she's precious her name is
8:41
patty she's from mexico and she is the
8:45
real
8:46
deal y'all
8:47
so paula we're gonna start to make a
8:50
mexican white rice okay and we're gonna
8:52
top that with fried plantains so here we
8:56
have like three tablespoons of oil and
8:58
we have two cups of white rice long or
9:02
extra long okay it looks like it's been
9:05
par cooked or something no we just
9:07
soaked it with oh you washed it oh okay
9:10
yeah so that's why it looks that way
9:12
yeah so soak it like for five minutes
9:14
okay and then drain it we're gonna let
9:17
all these grains get covered in the oil
9:19
and we're gonna add some chopped onion
9:22
it's about a half a cup of an onion and
9:25
we're gonna start cooking it with the
9:26
rice
9:27
now paula can you help me stir a little
9:29
can help you out stir but you know when
9:32
the rice is ready when the rice changes
9:34
from sort of a boring grayish white
9:38
to a milky shiny deep white then you add
9:42
the stock so i think it's ready it looks
9:45
deep and white let me okay yeah you pour
9:47
and let me start now are you using just
9:50
a box fish
9:52
freshly made four cups of chicken stock
9:55
we're gonna add some celery
9:58
okay you're not adding much one stone
10:01
we're gonna add one stock in there now
10:03
did we salt that water one spring we
10:06
need to add some salt and a spray
10:08
sprinkle of pies a fresh parsley okay
10:10
just just dump it drop it in
10:14
so then we're adding a tablespoon of
10:16
lime juice and one whole serrano chili
10:19
pepper we're just going to add it in
10:21
another i
10:22
love doing this
10:24
i'll tell you paula when the rice is
10:26
ready everybody wants to eat that chili
10:28
because it gets the flavor from the lime
10:31
juice and the stock and the parsley and
10:33
the celery this is
10:35
a heck of a good chili i love it and
10:38
just look at that beautiful pot of rice
10:41
and this is starting to simmer paula so
10:43
we're going to put the lid on
10:46
so now we have the chicken here cooking
10:48
and we waited until the sauce got really
10:51
deep a really deep bread and it's thick
10:53
and now we're gonna add three quarter
10:55
cups of cream
10:57
i see you got a measuring cup but i
10:59
think i'm just going to go for it
11:03
and you go for it how's that that's that
11:06
looks like about three quarters yeah i
11:08
was serious you know i was serious i
11:10
know you are and about a quarter cup of
11:12
breadcrumbs okay and these are just a
11:14
store-bought breadcrumb and that's gonna
11:17
bind it yeah this is gonna bind it
11:19
together y'all
11:21
you'll give it a nice thick consistency
11:23
yes so now i see that you have out one
11:26
of my favorite uh pans you've got out my
11:30
whole cake pan now are we gonna heat
11:32
these so we're gonna heat this tortilla
11:35
my mother used to cook
11:37
lace hoe cakes every meal so can we fit
11:41
two or three so yeah i think we can fit
11:43
like three and we're gonna heat the
11:45
tortillas up if you don't hit them first
11:47
they're gonna break so paula it's so
11:50
funny that you say that your mother gave
11:52
this to you you know i brought my comal
11:54
which is this one over there
11:56
let me show you this
11:58
yeah it is a
12:00
cast iron plate it's hot yeah
12:04
how grand is this show oh it is and we
12:07
use it to make tortillas and we use it
12:10
to roast and charred tomatoes tomatillos
12:12
and garlic so this my mother gave to me
12:16
when i got married and
12:19
comales for mexicans are a very personal
12:23
thing because you keep them for a
12:25
lifetime i love this yeah i love my coma
12:29
everywhere i go paula i take it with me
12:32
those are hot enough right right
12:35
and let's fill them up oh i can smell
12:37
the the corn y'all we can fill them up
12:40
right here okay
12:42
we're just gonna fill these tortillas
12:44
y'all with a tablespoon or two of that
12:46
creamy chicken roll them up close them
12:49
with a toothpick and they're all ready
12:51
to fry in our corn oil that we have at
12:53
350 degrees until they're golden brown
12:58
now if you were going to fry these in
13:00
your pan at home well how much all would
13:03
you put in you need an olive oil
13:05
depending on how big your pan is to have
13:07
about an inch of oil you know the kids
13:10
love these tacos paula because
13:12
they're such a pleasure to bite into
13:15
they're crunchy and they have these
13:17
really comforting feelings
13:22
that's perfect perfect so bring them up
13:25
perfect
13:28
yes
13:29
ah look at that
13:31
well we gotta eat those
13:33
oh
13:34
and we're gonna put that green salsa on
13:37
them
13:39
coming up y'all we're frying plantains
13:41
to finish up our mexican white rice so
13:44
look at these colors
13:46
they're beautiful look at this and later
13:48
we're keeping that fryer working for our
13:50
fried ice cream y'all
13:55
i hope y'all are enjoying the show and i
13:57
want to hear from you tell me what
13:59
recipes or videos you'd like to see me
14:01
make
14:02
by just leaving a short comment below
14:05
now let's get back to the show y'all
14:11
hey y'all we're back oh we've taken a
14:14
quick little trip to mexico actually we
14:16
brought mexico to us y'all i'm in the
14:19
kitchen with patty and she's cooking up
14:21
some wonderful things for us
14:23
and now she's fixing to show me
14:26
and you how to cook
14:28
plantains because that is another thing
14:31
that
14:32
you know i don't do so we use a lot of
14:35
fried plant things to top white rice oh
14:38
my goodness is this
14:40
not too ripe i see it juicy juicy it's
14:43
juicy you know plantains are firmer and
14:46
they're starchier and we always cook
14:48
them before we eat them so paula will
14:50
you help me peel them and i will help
14:52
you peel them
14:53
see they're starchier they're firmer
14:55
than a banana yeah and look how ugly it
14:58
looked on the outside they don't look
14:59
black it look mushy but on the inside
15:02
they're perfect pola we're gonna slice
15:04
them like about
15:05
a quarter inch okay then
15:08
kind of on the diagonal on the diagonal
15:11
okay so about a quarter of an inch and
15:13
then we're gonna fry them
15:15
in corn or safflower oil okay that's
15:18
been heating up for about eight minutes
15:19
or so and we have like a quarter of an
15:22
inch of oil
15:23
just gonna put them in
15:26
this is simple very simple paula we're
15:30
gonna fry them for about two minutes
15:32
okay
15:33
and you know that they're ready
15:35
when
15:36
when the edges start to brown
15:39
and they develop a crust in the bottom
15:42
they're nice and crusty and they start
15:44
getting mushy but a nice kind of mushy
15:46
in the middle
15:48
so we give it like a minute come on get
15:50
me a 4k yeah oh that's better so i can
15:53
kind of fork it oh see that beautiful
15:56
yes i can see it so look at this color
16:00
they're beautiful look at these look
16:01
y'all so paula i'm gonna start putting
16:04
the rice on that plate over there okay
16:06
darling
16:07
i'll keep watching these
16:10
these plantains are simply
16:13
beautiful
16:14
[Music]
16:16
so we're gonna put the plantains when
16:18
they're ready we're gonna put them right
16:20
on top well i think they're ready
16:23
[Music]
16:26
they look beautiful
16:31
you say we just lay it on the rhine just
16:33
lay it on the right okay all the smooshy
16:36
ones too
16:37
i love smushy this is a very very
16:40
popular way
16:42
to eat fries in mexico i would never
16:44
have thought this so should we try it
16:46
paula can i have some sour cream honey
16:51
she doesn't know me all that well does
16:52
she of course i've got sour cream honey
16:55
i'll be right back
16:57
okay i knew i had some
17:00
just spoon on top
17:04
[Music]
17:05
oh you got a bigger dollop of sour cream
17:10
is it good
17:10
[Music]
17:14
the rice is
17:15
hot
17:17
has so much flavor and the plantains are
17:19
smooshy and sweet and the sour
17:22
poma it's a warm of a combination you
17:25
can eat this with a taco stew mm-hmm
17:30
[Music]
17:42
this is so good jon
17:44
[Music]
17:56
now we really get it
17:58
um
18:01
[Music]
18:18
coming up i'm gonna be adding something
18:20
sweet to this mexican fiesta fried ice
18:24
cream y'all bon appetit
18:26
this might as well throw in a little
18:28
french too
18:29
[Music]
18:32
i so hope you all are enjoying the show
18:35
and if you do be sure to click like
18:38
subscribe and the notification bell
18:41
so you'll never miss a video and we'll
18:44
be right back after the break
18:49
i'm gonna fry you up some ice cream oh
18:52
boy that is
18:54
out of this world delicious this is so
18:56
simple all we have done
18:59
is scooped out us balls of vanilla ice
19:02
cream we've got a little cubed cereal
19:06
that i've crushed up and we're gonna
19:09
just put enough in our bowl to coat our
19:11
ice cream balls
19:13
we're gonna
19:14
get us some egg whites
19:16
and we just need four of these if you
19:18
would be doing this
19:21
i'm gonna go to the freezer okay and i'm
19:24
gonna get out the balls that we've got
19:26
prepped perfect
19:28
[Music]
19:31
vanilla is so nice but you know what i
19:34
eat a lot of sugar-free ice cream
19:37
and it's a way that i can enjoy
19:39
that bowl of ice cream at night without
19:41
feeling you know terribly guilty so
19:45
we're just gonna beat this up
19:48
and we've got our fryer on like
19:50
gosh close to 375 so we're just gonna
19:54
whisk
19:55
these up patty
19:57
and then we're gonna
20:00
take our balls
20:02
we're gonna run them through the egg
20:04
white i'll come help you okay and then
20:06
we're going to drop them in our crumbs
20:09
and if you want a really crispy one
20:11
y'all
20:12
do it twice
20:14
[Music]
20:21
and then we're going to slip them back
20:23
in the freezer for about two more hours
20:25
because just a little bit of handling we
20:28
did with them the warmth for my hands
20:31
softens it
20:32
now i've got these that's been in the
20:34
freezer for a couple of hours they're
20:36
ready to go and we're just gonna
20:39
slowly
20:41
do one lower these now i'm gonna i'm
20:43
gonna do them all pretty quickly honey
20:45
because
20:46
we got to eat at the same time
20:48
now we're not going to want to fry these
20:50
for very long
20:52
so how long do you fry them for like one
20:54
minute one minute you see that ice cream
20:57
already starting to melt
20:59
i'm gonna take those up
21:01
and i'm going to drop them over here
21:04
now the only thing left to do is to put
21:07
them in a bowl top them with cinnamon
21:09
honey
21:10
fresh cream and a little mint
21:14
bon appetit this might as well throw in
21:17
a little french too
21:20
do you love it
21:24
i love it paul it's so crispy and the
21:27
ice cream is still frozen
21:29
thank you paddy
21:34
hey y'all it's paula dean now if y'all
21:37
enjoyed this week's full episode friday
21:40
be sure to like it and click the
21:43
subscribe button as well as the
21:45
notification bell to be alerted when i
21:48
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21:50
love and best dishes friends
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