1 00:00:00,867 --> 00:00:02,266 I'm Bobby Flay. 2 00:00:02,333 --> 00:00:05,467 Each week, one brave chef will try to take me down in my house. 3 00:00:05,533 --> 00:00:06,767 This is my show. 4 00:00:06,767 --> 00:00:08,266 Today it is. Tomorrow, who knows? 5 00:00:08,266 --> 00:00:09,767 -Ooh. -Trash talking. 6 00:00:09,834 --> 00:00:12,667 This culinary battle's gonna shake down in two rounds. 7 00:00:12,734 --> 00:00:13,767 Round one. To get to me, 8 00:00:13,767 --> 00:00:16,266 two contenders have to go through each other 9 00:00:16,266 --> 00:00:18,166 using an ingredient of my choice. 10 00:00:18,166 --> 00:00:19,467 It's do or die, Bobby. 11 00:00:19,467 --> 00:00:21,266 [Bobby] Two people that know me well 12 00:00:21,266 --> 00:00:23,166 will decide who's got the skills to beat me. 13 00:00:23,166 --> 00:00:24,266 Yeah! 14 00:00:24,266 --> 00:00:26,066 [Bobby] Round two, I go head-to-head 15 00:00:26,066 --> 00:00:27,166 with a winning contender. 16 00:00:27,233 --> 00:00:28,667 -Let's go! -[Bobby] It's their turn 17 00:00:28,667 --> 00:00:31,066 to surprise me with their signature dish. 18 00:00:31,066 --> 00:00:32,066 What? 19 00:00:32,133 --> 00:00:33,467 -[woman] Oh, no. -Don't try this at home. 20 00:00:33,467 --> 00:00:35,967 Oh, no, you didn't, Bobby! 21 00:00:35,967 --> 00:00:36,967 [Bobby] Bottom line... 22 00:00:36,967 --> 00:00:38,667 You're gonna run out of time! 23 00:00:38,734 --> 00:00:39,867 Everyone's out to beat me. 24 00:00:43,567 --> 00:00:44,567 Welcome, everybody. 25 00:00:44,567 --> 00:00:45,767 We've got a great show tonight. 26 00:00:45,834 --> 00:00:47,367 Let's do this. 27 00:00:48,166 --> 00:00:52,767 Please welcome Food Network's, Eddie Jackson and journalist, Poppy Harlow. 28 00:00:52,834 --> 00:00:55,066 Wait, wait. We've got some breaking news coming in right now. 29 00:00:55,066 --> 00:00:56,467 Breaking news. Ah! 30 00:00:56,467 --> 00:00:58,867 -Bobby Flay's going down. -Oh, that's right. 31 00:01:00,400 --> 00:01:01,667 [Eddie] Yeah! 32 00:01:01,667 --> 00:01:03,266 I'm so glad to have you here. 33 00:01:03,333 --> 00:01:05,266 Happy to be here. 34 00:01:05,333 --> 00:01:06,667 Is your base of journalism, like, finance? 35 00:01:06,734 --> 00:01:08,100 -Yes. -Is that like the thing here? 36 00:01:08,100 --> 00:01:09,266 I started in business and economics. 37 00:01:09,266 --> 00:01:11,767 You know, I worked on the American Stock Exchange. 38 00:01:11,767 --> 00:01:12,667 You did? 39 00:01:12,667 --> 00:01:13,867 It doesn't even exist anymore. 40 00:01:13,867 --> 00:01:15,000 The nine lives of Bobby Flay. 41 00:01:15,000 --> 00:01:17,567 Learn something new about you every day, Bobby. 42 00:01:17,634 --> 00:01:18,867 Yes, you do. 43 00:01:18,934 --> 00:01:19,867 Do you like... You like to cook, right? 44 00:01:19,867 --> 00:01:20,967 I love to cook. 45 00:01:21,033 --> 00:01:22,867 -Yeah. -Watch. I'm not coming for your job. 46 00:01:22,934 --> 00:01:24,867 But I'm coming for your job. 47 00:01:24,934 --> 00:01:28,867 So my dream show is called Poppy's Kitchen in my kitchen in Brooklyn. 48 00:01:28,934 --> 00:01:31,367 But to have really interesting people like the two of you, 49 00:01:31,367 --> 00:01:33,066 and then we make, like, their favorite food, 50 00:01:33,066 --> 00:01:35,467 but we do like a serious interview about stuff. 51 00:01:35,467 --> 00:01:37,100 Get them drunk and get information. 52 00:01:37,100 --> 00:01:39,266 Well, I didn't say it, but there you go. 53 00:01:39,266 --> 00:01:40,533 You just pitched the show. 54 00:01:41,200 --> 00:01:42,100 Let's get some chefs out here. 55 00:01:42,100 --> 00:01:44,066 Let's get it, let's do it. 56 00:01:44,066 --> 00:01:47,867 This contender is bringing her personal Tex-Mex style to your kitchen. 57 00:01:47,934 --> 00:01:49,433 Chef Dayna Lee. 58 00:01:52,367 --> 00:01:53,567 [Eddie] Hello! 59 00:01:53,634 --> 00:01:55,100 All right. 60 00:01:56,767 --> 00:02:01,367 Our next contender is lighting up the culinary scene in El Paso, Texas. 61 00:02:01,433 --> 00:02:03,567 Chef Enrique Lozano. 62 00:02:05,100 --> 00:02:06,834 [all cheering] 63 00:02:12,000 --> 00:02:13,567 Dayna, Enrique, how you guys doing? 64 00:02:13,567 --> 00:02:15,166 -[both] Good. -Here's the way it's gonna work. 65 00:02:15,233 --> 00:02:16,767 I'm gonna put 20 minutes on the clock. 66 00:02:16,767 --> 00:02:18,767 I'm gonna give you an ingredient of my choice. 67 00:02:18,767 --> 00:02:21,567 And you must make that ingredient the star of your dish. 68 00:02:21,634 --> 00:02:22,333 What are you hoping for? 69 00:02:22,333 --> 00:02:23,567 -Tomatoes. -They're right there. 70 00:02:23,567 --> 00:02:24,967 How about you? Maybe a nice steak. 71 00:02:25,033 --> 00:02:26,066 Could be nice steak. 72 00:02:26,133 --> 00:02:27,867 A nice steak? [chuckles] 73 00:02:27,934 --> 00:02:29,967 How about flat iron steak? 74 00:02:30,033 --> 00:02:31,467 Oh! There we go. 75 00:02:31,467 --> 00:02:32,667 Let's go! 76 00:02:32,667 --> 00:02:35,266 A flat iron steak is tender. It's juicy, 77 00:02:35,333 --> 00:02:36,867 but has to be cooked properly. 78 00:02:36,867 --> 00:02:38,567 I would cry if I overdid my steak. 79 00:02:38,567 --> 00:02:41,166 Make the earth quake with this flat iron steak. 80 00:02:41,166 --> 00:02:42,333 [bell dinging] 81 00:02:46,600 --> 00:02:48,567 -[Eddie] This is a gift. -Yeah, good ingredient. 82 00:02:48,567 --> 00:02:50,367 Now, there's not a lot of fat in this, 83 00:02:50,367 --> 00:02:52,266 so it's gonna go quicker than they think. 84 00:02:52,266 --> 00:02:54,166 I'm thinking like a taco or fajitas-- 85 00:02:54,233 --> 00:02:56,266 With, like a homemade chimichurri sauce, 86 00:02:56,266 --> 00:02:58,667 -cilantro, olive oil, garlic, -Look at her. 87 00:02:58,667 --> 00:02:59,667 Look at you. 88 00:02:59,734 --> 00:03:01,066 All right. Enough of this journalism stuff. 89 00:03:01,066 --> 00:03:02,166 That's what I would do. 90 00:03:03,066 --> 00:03:04,567 Enrique, are you making us tacos? 91 00:03:04,634 --> 00:03:06,166 -Not quite. -Tostadas? 92 00:03:06,166 --> 00:03:07,667 -Ding, ding, ding, ding. -Oh, tostadas. 93 00:03:07,667 --> 00:03:08,567 That's what I'm talking about. 94 00:03:08,567 --> 00:03:10,767 Can I have a platter of 12, please? 95 00:03:10,767 --> 00:03:13,467 [Enrique Lozano] So I'm making a Volcane, which is a Mexican tostada 96 00:03:13,467 --> 00:03:15,467 with guacamole, flat iron steak, 97 00:03:15,467 --> 00:03:17,166 cotija cheese and a little cilantro. 98 00:03:17,233 --> 00:03:20,567 My strategy is to make sure that my steak is very well-seasoned 99 00:03:20,567 --> 00:03:22,000 and really let it speak for itself. 100 00:03:22,000 --> 00:03:24,667 -[Poppy] Big Enrique fans in the audience? -[all cheering] 101 00:03:24,734 --> 00:03:26,767 My best friend and my dad up there. 102 00:03:26,767 --> 00:03:28,967 So having my dad up in the stands, it feels great. 103 00:03:28,967 --> 00:03:31,066 You know, It feels like I have my coach in my corner. 104 00:03:33,567 --> 00:03:35,166 To me, cooking is second nature. 105 00:03:35,166 --> 00:03:37,166 And my mom was an excellent home cook, 106 00:03:37,233 --> 00:03:39,467 and my dad was a chef in Mexico. 107 00:03:39,467 --> 00:03:42,467 After culinary school, I climbed the ranks as a sous chef. 108 00:03:42,467 --> 00:03:47,367 And then I moved to Chicago and I worked at a Michelin rated restaurant next. 109 00:03:47,433 --> 00:03:50,867 Today I am the chef owner of El Charlatan in Socorro, Texas. 110 00:03:50,934 --> 00:03:53,867 We do anything from ramen to savory tacos. 111 00:03:53,867 --> 00:03:57,266 I really want to win this competition for my mom, who passed away last year. 112 00:03:57,266 --> 00:04:01,367 She really taught me that if you want to do something, you better be the best at it. 113 00:04:01,367 --> 00:04:04,734 Bobby, I'm bringing the heat, and I hope you don't get lost in the sauce. 114 00:04:06,967 --> 00:04:08,567 Dayna, what are you up to over there? 115 00:04:08,634 --> 00:04:10,266 [Dayna] I'm gonna make you a breakfast taco. 116 00:04:10,266 --> 00:04:11,467 -[Bobby] Okay. -[Eddie] Breakfast-- Oh, wow. 117 00:04:11,533 --> 00:04:13,767 -I'll take 12 of those, too. -Love that! 118 00:04:13,767 --> 00:04:17,266 I am making a Texas-style flat iron breakfast taco. 119 00:04:17,266 --> 00:04:21,266 Steak and eggs wrapped up in a flour tortilla with avocado. 120 00:04:21,333 --> 00:04:23,166 That's a perfect way to start a day. 121 00:04:23,166 --> 00:04:26,467 First, I'm gonna get my cast iron as hot as I possibly can. 122 00:04:26,533 --> 00:04:28,467 That's just gonna maintain all of the juices. 123 00:04:28,467 --> 00:04:30,367 This dish runs in my blood. 124 00:04:30,433 --> 00:04:32,767 Breakfast tacos are a part of my blood. 125 00:04:35,900 --> 00:04:37,567 I was born in Brownsville, Texas, 126 00:04:37,567 --> 00:04:39,567 right next to the border of Mexico. 127 00:04:39,567 --> 00:04:41,567 My grandmother was a fixture in the kitchen. 128 00:04:41,634 --> 00:04:44,667 She taught me the basics. Tortillas, menudo, tamales. 129 00:04:44,667 --> 00:04:47,000 It wasn't until I moved to Greenville, South Carolina, 130 00:04:47,000 --> 00:04:50,367 that I started selling breakfast tacos on the weekend. 131 00:04:50,367 --> 00:04:53,667 Today I am the owner and chef of Comal 864. 132 00:04:53,667 --> 00:04:56,100 My restaurant is community-focused. 133 00:04:56,100 --> 00:04:58,967 I feed the people around me that are in need. 134 00:04:59,033 --> 00:05:03,433 I came here to prove to Latinas everywhere that you can win. 135 00:05:05,567 --> 00:05:07,567 [Eddie] We got 16 minutes. 136 00:05:07,567 --> 00:05:09,967 Dayna, I thought I was gonna get some of that, a little bit of that. 137 00:05:10,867 --> 00:05:11,767 A little bit of this? 138 00:05:11,767 --> 00:05:12,967 [Eddie] There we go. 139 00:05:12,967 --> 00:05:14,567 Did I hear breakfast tacos? 140 00:05:14,567 --> 00:05:16,266 -That's the plan. -You're speaking to my heart. 141 00:05:16,266 --> 00:05:17,266 I'm a Texas kid. 142 00:05:17,333 --> 00:05:18,667 Got a little green sauce happening. 143 00:05:18,667 --> 00:05:19,967 We're gonna do an avocado sauce. 144 00:05:19,967 --> 00:05:21,266 Uh-huh! 145 00:05:21,266 --> 00:05:23,066 [Dayna] I don't want sugar-refined guacamole 146 00:05:23,133 --> 00:05:25,166 because I like something that's a little bit chunkier. 147 00:05:25,166 --> 00:05:29,634 I get my jalapeno, mix that in with diced-red onion and some grape tomatoes. 148 00:05:30,266 --> 00:05:32,100 Enrique, El Paso, Texas. 149 00:05:32,100 --> 00:05:33,767 -Whoo! Whoo! -We're doing tostadas! 150 00:05:33,834 --> 00:05:35,567 -[Enrique] Yes, sir. -A little blue corn action. 151 00:05:35,567 --> 00:05:36,767 Yeah, for a little color, pop. 152 00:05:36,767 --> 00:05:38,867 All right. So look, now, both of you are basically 153 00:05:38,934 --> 00:05:40,567 doing something that's very similar. 154 00:05:40,567 --> 00:05:42,467 -Are we? I don't know that. -We'll see about that. 155 00:05:42,533 --> 00:05:46,166 -You'll be the judge. -We're gonna find out in 14 minutes. 156 00:05:46,166 --> 00:05:47,667 Let's go. 157 00:05:48,800 --> 00:05:52,367 [Dayna] Next, I throw some whole milk into my eggs, got my heat going. 158 00:05:52,367 --> 00:05:56,266 I take my steak off the grill and I cover it in flour tortillas. 159 00:05:56,266 --> 00:05:58,867 It really changes the game on your tortilla. 160 00:05:58,867 --> 00:06:00,266 [Eddie] Have you ever seen that before? 161 00:06:00,266 --> 00:06:02,066 -No. Those are good flour tortillas, too. -Mmm, that's smart. 162 00:06:02,066 --> 00:06:03,467 This is gonna come down to flavor. 163 00:06:03,467 --> 00:06:05,166 Dayna's, there wasn't a lot of seasoning. 164 00:06:05,166 --> 00:06:07,367 And you really want to heavily season that flat iron. 165 00:06:09,867 --> 00:06:14,166 [Enrique] I take the steaks off the heat and I feel like they're still underdone. 166 00:06:14,166 --> 00:06:16,467 So I decided to throw some beer on them to keep 'em moist. 167 00:06:16,467 --> 00:06:18,867 And then I put them in the salamander for a quick finish. 168 00:06:18,934 --> 00:06:21,667 I feel like his pan wasn't hot enough when he put it on. 169 00:06:22,767 --> 00:06:24,367 [Enrique] I start to work on my guacamole. 170 00:06:24,367 --> 00:06:26,367 I slice some tomatoes, jalapenos and onions. 171 00:06:26,433 --> 00:06:28,533 And then cut up a couple of limes and throw the juice in there. 172 00:06:29,200 --> 00:06:30,667 Enrique! 173 00:06:30,667 --> 00:06:32,834 I see some beads of sweat. 174 00:06:33,767 --> 00:06:35,967 -What are you doing? -I'm seasoning my tostadas. 175 00:06:36,033 --> 00:06:37,767 I saw you were seasoning a lot, too, the steak. 176 00:06:37,834 --> 00:06:39,767 Yeah, I'd like to season every step of the way. 177 00:06:39,834 --> 00:06:41,367 And my favorite ingredient of all. 178 00:06:41,433 --> 00:06:43,066 -Cilantro here. -[Enrique] There you go. 179 00:06:43,133 --> 00:06:44,867 So I go grab my steaks from the salamander, 180 00:06:44,934 --> 00:06:48,266 and while they're resting, I add fresh lime juice on top. 181 00:06:49,667 --> 00:06:51,767 -Dayna, how you doing? -[chuckles] I'm alive. 182 00:06:51,834 --> 00:06:55,767 -"I'm alive." Okay. Corn tortillas or flour? -Flour for breakfast. 183 00:06:55,834 --> 00:06:57,367 You'd have to be from Texas to understand. 184 00:06:57,367 --> 00:06:59,233 -Okay. -I firmly believe that. 185 00:06:59,767 --> 00:07:01,567 Six minutes left. 186 00:07:01,567 --> 00:07:03,166 Deep breath. 187 00:07:03,166 --> 00:07:05,467 I start to slice my steak, 188 00:07:05,467 --> 00:07:07,967 and it's just a beautiful, mid or rare. 189 00:07:08,033 --> 00:07:10,066 I'm going to fold it with my eggs 190 00:07:10,133 --> 00:07:12,333 and we're going to get a really nice flavor out of that. 191 00:07:13,800 --> 00:07:15,166 [Bobby] Two and a half minutes to go. 192 00:07:16,100 --> 00:07:17,567 [Enrique] I'm pretty nervous. 193 00:07:17,567 --> 00:07:20,567 This flat iron, if they're not cooked properly, then I'm out of here. 194 00:07:20,567 --> 00:07:22,667 -[Bobby] The steak looks really good. -[Poppy] Uh-huh. 195 00:07:22,734 --> 00:07:25,000 -He fist bumped himself. -[Eddie] Yeah. 196 00:07:25,000 --> 00:07:27,066 And then we go to plating and I get the tostada. 197 00:07:27,133 --> 00:07:29,667 I wrap the guacamole and then I add the steaks, 198 00:07:29,667 --> 00:07:32,266 fresh cotija cheese, and I finish off with the cilantro. 199 00:07:32,266 --> 00:07:33,834 Forty-five seconds. 200 00:07:35,100 --> 00:07:37,266 [Dayna] I get my tortillas off of my grill, 201 00:07:37,266 --> 00:07:39,467 put that steak and egg mixture in the middle 202 00:07:39,533 --> 00:07:41,367 and then my avocado smash. 203 00:07:41,367 --> 00:07:44,967 [all] Ten, nine, eight, seven... 204 00:07:45,033 --> 00:07:47,266 And then I finish it off with cotija cheese. 205 00:07:47,333 --> 00:07:49,867 ...three, two, one! 206 00:07:49,934 --> 00:07:51,367 [all cheering] 207 00:07:51,367 --> 00:07:53,000 Good job! 208 00:07:53,000 --> 00:07:55,767 I look at Chef Enrique's plate and it looks incredible, 209 00:07:55,834 --> 00:07:58,667 but I know that my plate has corazon. 210 00:08:06,467 --> 00:08:08,367 [Poppy] All right from breaking news to breaking Bobby Flay. 211 00:08:08,433 --> 00:08:09,800 I'm here for it. 212 00:08:09,800 --> 00:08:12,266 It's all gonna come down to what you guys did with the flat iron steak. 213 00:08:12,333 --> 00:08:14,266 Chef Enrique. What'd you make? 214 00:08:14,266 --> 00:08:17,767 I made for you guys a tostada with guacamole, grilled flat iron steak, 215 00:08:17,834 --> 00:08:19,367 cotija and fresh cilantro on top. 216 00:08:19,367 --> 00:08:20,467 Can't wait. 217 00:08:21,367 --> 00:08:23,066 This is baller. 218 00:08:23,133 --> 00:08:27,166 The tortilla is crisp, this guacamole packed with flavor. 219 00:08:27,233 --> 00:08:30,934 But I think a little pop of heat will take this to the next level. 220 00:08:31,900 --> 00:08:33,266 I don't want the heat. 221 00:08:33,266 --> 00:08:36,467 I love the lime, and the steak is the star. But it's not alone. 222 00:08:36,467 --> 00:08:38,066 It's complemented by all of this. 223 00:08:38,133 --> 00:08:40,033 And cilantro, give me more of that. 224 00:08:40,700 --> 00:08:42,266 Chef Dayna. What'd you make us? 225 00:08:42,266 --> 00:08:47,533 A Texas-style flank end steak breakfast taco with a chunky avocado smash. 226 00:08:49,767 --> 00:08:51,867 The meat is cooked beautifully, 227 00:08:51,867 --> 00:08:54,166 and then the avocado gives it this freshness. 228 00:08:54,166 --> 00:08:55,266 That was a neat trick. 229 00:08:55,266 --> 00:08:56,667 Putting the tortillas right on the meat 230 00:08:56,734 --> 00:08:59,467 and letting it soak up all those juices. 231 00:08:59,533 --> 00:09:02,867 My one critique is that I feel like it needs a little bit more seasoning. 232 00:09:02,867 --> 00:09:05,367 -Okay. -This is delicious. 233 00:09:05,433 --> 00:09:07,567 I could taste the flame on the tortilla. 234 00:09:07,634 --> 00:09:10,166 The eggs and the steak cooked to perfection. 235 00:09:10,166 --> 00:09:11,567 I think I'm on the same page. 236 00:09:11,567 --> 00:09:15,166 I want to taste a little bit more flavor in here. 237 00:09:15,166 --> 00:09:17,867 -Give us a moment to discuss. Yeah. -Confer. 238 00:09:17,867 --> 00:09:21,667 [Dayna] The thing that makes me feel nervous is that I needed more seasoning 239 00:09:21,667 --> 00:09:25,367 because flavor, it's all... it's, it's all flavor. 240 00:09:25,433 --> 00:09:26,934 The chef moving forward is... 241 00:09:30,000 --> 00:09:31,066 Chef Enrique. 242 00:09:34,767 --> 00:09:36,767 I don't have any regrets. Not at all. 243 00:09:36,767 --> 00:09:38,100 I'm happy for the opportunity. 244 00:09:38,100 --> 00:09:41,467 I'm happy that two Mexicans are here to represent. 245 00:09:41,467 --> 00:09:42,567 [Eddie] All right, Enrique. 246 00:09:42,634 --> 00:09:45,767 Every component was seasoned to perfection. 247 00:09:45,767 --> 00:09:47,266 Let's see what you can do next round. 248 00:09:47,333 --> 00:09:48,400 [audience cheering] 249 00:09:55,367 --> 00:09:57,467 All right, Enrique. How do you feel about Round Two? 250 00:09:57,467 --> 00:09:58,367 I think I'm ready. 251 00:09:58,367 --> 00:09:59,767 -Really? -Yeah. 252 00:09:59,834 --> 00:10:01,066 Did he just size you up? 253 00:10:01,133 --> 00:10:02,467 He looked you up and down. 254 00:10:02,467 --> 00:10:04,266 All right, what's your signature dish? 255 00:10:04,266 --> 00:10:09,667 So my signature dish is Chile Colorado. 256 00:10:09,667 --> 00:10:13,567 -Really? In 45 minutes? -Oh, he's about to lose. 257 00:10:13,567 --> 00:10:15,367 All right, Enrique, You've got your dad here. 258 00:10:15,433 --> 00:10:16,667 You've got your best friend here. 259 00:10:16,667 --> 00:10:18,233 I've got my agent here tonight. 260 00:10:19,100 --> 00:10:20,367 Is your agent actually here? 261 00:10:20,367 --> 00:10:21,567 Yeah. John Rosen. Right there. 262 00:10:21,567 --> 00:10:22,967 Hi, John. 263 00:10:23,033 --> 00:10:26,166 All right, 45 minutes on the clock, and your time starts now. 264 00:10:31,467 --> 00:10:34,166 -Chile Colorado. -What is it? 265 00:10:34,166 --> 00:10:36,667 This stewed meat that's cooked in a red sauce 266 00:10:36,734 --> 00:10:39,967 made from dried peppers like guajillo, ancho 267 00:10:39,967 --> 00:10:43,867 with traditional flavors like cumin, Mexican oregano, bay leaves. 268 00:10:43,867 --> 00:10:46,266 They've got 45 minutes so you can't do a slow cooker. 269 00:10:46,266 --> 00:10:47,867 Two words. Pressure cooker. 270 00:10:47,934 --> 00:10:50,767 -That's the secret. Yeah. -Literal and figurative. Pressure cooker. 271 00:10:50,767 --> 00:10:53,166 Hey, Enrique. Why did you choose this dish? 272 00:10:53,166 --> 00:10:57,767 Because it was something that my mother made for me back home in El Paso. 273 00:10:57,767 --> 00:11:00,767 I'm making Chile Colorado with short ribs, 274 00:11:00,767 --> 00:11:03,166 pickled pearl onions, and a side of tomato rice. 275 00:11:03,166 --> 00:11:05,467 Typically it's stewed for a minimum of two hours. 276 00:11:05,467 --> 00:11:08,867 So I want to get the beef into the pressure cooker as soon as possible. 277 00:11:08,867 --> 00:11:11,567 Whoa! Uh, Enrique. What kind of beef is that? 278 00:11:11,634 --> 00:11:12,567 Short rib. 279 00:11:12,634 --> 00:11:13,834 Look at all that marbling. 280 00:11:13,834 --> 00:11:15,166 [Enrique] Decided to leave the fat on, on the short ribs 281 00:11:15,166 --> 00:11:16,567 'cause fat is flavor. 282 00:11:16,567 --> 00:11:18,066 Hey, Bobby. What kind of meat are you using? 283 00:11:18,066 --> 00:11:19,066 Pork shoulder. 284 00:11:19,066 --> 00:11:20,867 I love the flavor of pork shoulder, 285 00:11:20,867 --> 00:11:22,266 and I also like he texture of it 286 00:11:22,266 --> 00:11:24,066 when you cook it for a long period of time. 287 00:11:24,066 --> 00:11:24,867 I'm liking the short rib. 288 00:11:24,867 --> 00:11:28,367 I am, too. It has so much flavor. 289 00:11:28,367 --> 00:11:31,166 I like to incorporate a lot of Asian cooking into it. 290 00:11:31,166 --> 00:11:33,867 So I add fish sauce and beef stock. 291 00:11:33,867 --> 00:11:34,967 Was that fish sauce? 292 00:11:35,033 --> 00:11:36,367 -Fish sauce. -Fish sauce? 293 00:11:36,367 --> 00:11:39,066 Wow! Fish sauce is like umami in a bottle. 294 00:11:41,300 --> 00:11:42,867 Bobby seems nervous. 295 00:11:42,867 --> 00:11:44,834 This is not a 45-minute dish. 296 00:11:45,100 --> 00:11:46,767 [laughing] 297 00:11:46,834 --> 00:11:48,467 [Bobby] I've made versions of Chile Colorado before, 298 00:11:48,467 --> 00:11:50,767 but like getting that deep red chili flavor 299 00:11:50,767 --> 00:11:53,367 and also tenderizing the pork in 45 minutes... 300 00:11:53,367 --> 00:11:55,066 I'm very worried about it. 301 00:11:55,133 --> 00:11:58,567 I'm making Chile Colorado with avocado relish and homemade corn tortillas. 302 00:11:58,567 --> 00:12:01,667 I cube my pork shoulder, I get it in the pressure cooker 303 00:12:01,734 --> 00:12:04,166 with beer and chicken stock and chilies. 304 00:12:04,867 --> 00:12:06,467 So next I'm gonna start my sauce. 305 00:12:06,533 --> 00:12:10,367 Garlic and onions, chipotle chilies, chili de arbol, ancho chilies, 306 00:12:10,367 --> 00:12:12,166 some honey and some more dark beer. 307 00:12:12,166 --> 00:12:16,467 It's gonna have earthy flavors, smoky, spicy, sweet flavors. 308 00:12:16,467 --> 00:12:18,667 Let me go over here and mess with Bobby a little bit. 309 00:12:18,667 --> 00:12:21,367 Let me go. Coming up on 34 minutes. 310 00:12:23,500 --> 00:12:25,567 Bobby, I was in your green room earlier. 311 00:12:25,567 --> 00:12:29,667 I was trying to find a latte, and, uh... 312 00:12:29,667 --> 00:12:31,166 I found all this money. 313 00:12:32,567 --> 00:12:34,000 That's for triple threat. 314 00:12:34,000 --> 00:12:36,000 -This is your agent right here. -Right there. 315 00:12:36,000 --> 00:12:38,166 I need to rethink my representation, man. 316 00:12:38,166 --> 00:12:39,734 I'm trying to get to the green. 317 00:12:41,767 --> 00:12:44,166 So 45 minutes to make Chile Colorado. 318 00:12:44,233 --> 00:12:46,867 I got the pork in here. Chili sauce in here. 319 00:12:46,867 --> 00:12:47,967 -Don't taste that yet. -Why? 320 00:12:47,967 --> 00:12:50,066 -It might hurt you. -I like pain! 321 00:12:51,667 --> 00:12:52,967 -[audience laughing] -Whoo, hoo, hoo! 322 00:12:53,033 --> 00:12:54,266 [Bobby] You all right? 323 00:12:54,266 --> 00:12:56,567 Enrique, talk to me about your Chile Colorado. 324 00:12:56,634 --> 00:12:58,166 I'm gonna do what my mom did every day. 325 00:12:58,233 --> 00:13:01,367 -Every day? -At least once a week, she made Chile Colorado. 326 00:13:01,367 --> 00:13:03,266 So even if you don't win today, 327 00:13:03,333 --> 00:13:05,166 I want to give you a little something, man. 328 00:13:05,233 --> 00:13:07,166 Take that in your back pocket, man. 329 00:13:07,233 --> 00:13:08,967 There you go. Put that in your back pocket. 330 00:13:09,033 --> 00:13:10,533 You've got 30 minutes left. 331 00:13:11,767 --> 00:13:13,066 So it's time to build my sauce. 332 00:13:13,066 --> 00:13:15,767 I add onions, some cinnamon, tomatoes, 333 00:13:15,767 --> 00:13:17,867 tomatillo and guajillo chilies. 334 00:13:17,867 --> 00:13:20,567 It's got a smoky flavor, but also this brightness. 335 00:13:20,567 --> 00:13:23,367 When I look at it, Bobby's looks more traditional, 336 00:13:23,433 --> 00:13:26,767 and that's usually opposite. Enrique, is that gochujang? 337 00:13:26,767 --> 00:13:27,967 Yeah. Gochujang. 338 00:13:28,033 --> 00:13:30,867 What? Enrique, how am I doing the classic version 339 00:13:30,867 --> 00:13:32,967 and you're making it with Korean pepper paste? 340 00:13:33,033 --> 00:13:35,867 -That's what I was saying, Bobby! -What is happening? 341 00:13:35,934 --> 00:13:37,367 This is gonna be a good challenge. 342 00:13:37,367 --> 00:13:38,433 Here we go. 343 00:13:44,166 --> 00:13:46,667 27 minutes and 25 seconds. 344 00:13:46,667 --> 00:13:50,166 So Enrique is just leaning into these Asian flavors 345 00:13:50,233 --> 00:13:52,767 like fish sauce and mirin and rice wine vinegar. 346 00:13:52,767 --> 00:13:55,567 He's like flipping his Chile Colorado on its head right now. 347 00:13:55,567 --> 00:13:56,867 In the zone. 348 00:13:56,867 --> 00:13:59,667 [Enrique] The next thing I start doing is tomato rice. 349 00:13:59,667 --> 00:14:01,667 That's something that my mom always cooked. 350 00:14:01,734 --> 00:14:05,867 Slice some onions, chicken stock, fish sauce and tomato sauce. 351 00:14:05,867 --> 00:14:08,467 So at this point, I decide to get my garnishes ready. 352 00:14:08,533 --> 00:14:09,700 Grab the pearl onions, 353 00:14:09,700 --> 00:14:12,433 I add a little lime juice, vinegar, fish sauce and salt. 354 00:14:14,400 --> 00:14:16,166 Yeah. Bobby, what you doing with the flour? 355 00:14:16,166 --> 00:14:19,166 -I'm making some tortillas. -Making your own tortillas! 356 00:14:19,867 --> 00:14:21,667 -Yes, Ed. -Wow. 357 00:14:21,667 --> 00:14:22,867 Bobby's going for it. 358 00:14:22,867 --> 00:14:25,367 [Bobby] I take masa dough and I roll it into a ball, 359 00:14:25,367 --> 00:14:26,867 put it on the tortilla press, 360 00:14:26,867 --> 00:14:29,967 get 'em into a cast iron pan and let them cook. 361 00:14:30,033 --> 00:14:31,266 All right, guys, I'm coming in. 362 00:14:33,800 --> 00:14:36,266 -All right, Bobby, how we doing? -Hanging in there. 363 00:14:36,333 --> 00:14:38,867 Okay, so we were talking about the price of things. 364 00:14:38,867 --> 00:14:39,867 Yes. 365 00:14:39,934 --> 00:14:42,266 Do you even buy your own groceries? 366 00:14:42,333 --> 00:14:43,467 Yeah, I do, actually. 367 00:14:43,467 --> 00:14:45,967 Okay. So if you buy your own food, you know prices. 368 00:14:45,967 --> 00:14:47,767 -More or less. Yeah. -Okay. 369 00:14:47,834 --> 00:14:49,367 Gallon of milk, 2% milk. 370 00:14:49,433 --> 00:14:50,967 $2.69. 371 00:14:50,967 --> 00:14:52,567 You do not buy your own groceries. 372 00:14:53,767 --> 00:14:55,100 That was a terrible answer. 373 00:14:55,100 --> 00:14:56,867 -What does it say? -$4.29. 374 00:14:56,867 --> 00:14:59,266 $4.29! Like to a T! 375 00:14:59,266 --> 00:15:01,166 Okay. Eggs. A dozen eggs. 376 00:15:01,233 --> 00:15:04,266 -Uh, $3.39. -[imitates buzzer] 377 00:15:04,266 --> 00:15:06,867 -Uh, $4.21. -$4.21. 378 00:15:06,867 --> 00:15:08,033 $4.21. 379 00:15:09,367 --> 00:15:12,066 -Something's not right around here. -Lucky guess. 380 00:15:12,066 --> 00:15:13,867 [Poppy] Okay, you've lied on the show. 381 00:15:13,867 --> 00:15:15,767 You don't do your own shopping. 382 00:15:15,767 --> 00:15:17,266 Are you fact-checking me? 383 00:15:17,333 --> 00:15:18,967 Welcome to the news. 384 00:15:19,033 --> 00:15:21,967 -Yes. -[Poppy] Coming up on 15. 385 00:15:21,967 --> 00:15:24,266 Let's prop them up, guys. 386 00:15:24,266 --> 00:15:27,133 [Enrique] Then I go check on my sauce and I see that it's time to blend. 387 00:15:28,500 --> 00:15:29,767 So now my sauce is strained, 388 00:15:29,767 --> 00:15:32,667 I add some pork lard to give it a velvety texture 389 00:15:32,734 --> 00:15:34,767 and then finish it off with agave, 390 00:15:34,834 --> 00:15:36,433 add more gochujang. 391 00:15:40,166 --> 00:15:41,367 [Eddie] Look at the color difference. 392 00:15:41,367 --> 00:15:43,767 -You see how dark, dark red-- -So different. 393 00:15:43,767 --> 00:15:47,667 [Eddie] I would say that Bobby's color looks more like an actual Chile Colorado. 394 00:15:47,667 --> 00:15:49,467 Yep. 395 00:15:49,467 --> 00:15:51,266 [Bobby] So next I'm working on my avocado relish. 396 00:15:51,266 --> 00:15:56,000 Avocados, tomatillos, serrano chilies, lime juice and cilantro. 397 00:15:56,000 --> 00:15:59,567 This is going to add a cooling effect to those spicy red chilies. 398 00:15:59,567 --> 00:16:02,333 And also like a little freshness, you know, from the tomatillo. 399 00:16:04,867 --> 00:16:06,367 [Eddie] Nine minutes left. 400 00:16:06,367 --> 00:16:08,000 Whoo! 401 00:16:08,000 --> 00:16:09,100 [Enrique] I'm feeling a little nervous 402 00:16:09,100 --> 00:16:11,166 because I still don't know where my meat stands. 403 00:16:11,166 --> 00:16:12,967 Something as tough as short ribs, 404 00:16:13,033 --> 00:16:15,000 you usually have to cook for a very long time. 405 00:16:15,000 --> 00:16:17,467 All right, Enrique's opening up his pressure cooker. 406 00:16:17,467 --> 00:16:18,734 Da, da, da! 407 00:16:20,166 --> 00:16:21,367 [Enrique] The meat looks great. 408 00:16:21,433 --> 00:16:22,767 It's nice and juicy. 409 00:16:22,767 --> 00:16:24,367 [Eddie] How does it taste, Enrique? 410 00:16:24,367 --> 00:16:25,667 Great. Nice and tender. 411 00:16:25,734 --> 00:16:28,567 Uh, how about we give Enrique a little bit of love? 412 00:16:28,634 --> 00:16:30,266 [audience cheering] 413 00:16:30,266 --> 00:16:33,567 And can we play a small little violin for Bobby, please? 414 00:16:33,634 --> 00:16:34,867 [sad violin music playing] 415 00:16:36,867 --> 00:16:38,467 Bobby, you happy with the meat? 416 00:16:38,467 --> 00:16:39,867 Yeah, it tastes good. 417 00:16:39,867 --> 00:16:42,467 I take the pork out and I put it into the red chili sauce. 418 00:16:42,533 --> 00:16:46,567 I'd like it to bathe in that sauce for a lot longer, but that's not happening. 419 00:16:46,567 --> 00:16:49,166 We're coming up on seven minutes and 30 seconds. 420 00:16:51,200 --> 00:16:52,767 Are you still making tortillas, Bobby? 421 00:16:52,767 --> 00:16:53,967 Yeah, I'm still making tortillas. 422 00:16:53,967 --> 00:16:55,367 It's 45 minutes, Ed. 423 00:16:55,367 --> 00:16:56,467 This is very tedious. 424 00:16:56,467 --> 00:16:58,533 Especially when I'm trying to do 40 things at once. 425 00:17:00,767 --> 00:17:02,467 -Ruh-roh. -[Bobby] I know. 426 00:17:02,467 --> 00:17:03,867 They're too wet. 427 00:17:03,934 --> 00:17:06,867 The masa has to be the perfect, um, texture 'cause it dries out, 428 00:17:06,934 --> 00:17:08,667 then I have to add some water and then too much water, 429 00:17:08,667 --> 00:17:10,166 then they're too thin. 430 00:17:10,166 --> 00:17:11,934 That one looked like Pac-Man, Bobby. 431 00:17:13,066 --> 00:17:15,166 Enrique, you didn't make your tortillas? 432 00:17:15,166 --> 00:17:17,100 -Why? -'Cause I'm not crazy. 433 00:17:17,100 --> 00:17:18,467 Whoa! 434 00:17:18,467 --> 00:17:19,567 [Bobby] Oh, God. 435 00:17:19,634 --> 00:17:21,567 And now he's praying. 436 00:17:21,567 --> 00:17:22,867 [Eddie] We're gonna go to three commercial breaks, 437 00:17:22,867 --> 00:17:24,066 and every time we come back, 438 00:17:24,133 --> 00:17:25,967 it's gonna be you still making tortillas. 439 00:17:25,967 --> 00:17:27,066 [all laughing] 440 00:17:35,166 --> 00:17:36,667 Three minutes and 15 seconds. 441 00:17:36,667 --> 00:17:37,867 [Poppy] Whoo! 442 00:17:37,867 --> 00:17:39,467 [Bobby] I need one more of these. 443 00:17:39,467 --> 00:17:42,166 -[Eddie] Oh, wow. -You're lucky, Bobby. 444 00:17:43,667 --> 00:17:45,266 It's time to get plated. 445 00:17:45,333 --> 00:17:48,567 I put a scoop of rice, put the tortilla next to it, then add the stew. 446 00:17:48,567 --> 00:17:50,533 Get my pickled pearl onions on top. 447 00:17:51,200 --> 00:17:54,166 One minute and 30 seconds! 448 00:17:54,233 --> 00:17:58,066 So to plate, I add the pork Chile Colorado into the bowl. 449 00:17:58,066 --> 00:18:01,667 Garnish it with some of the tomatillo, avocado relish and crema. 450 00:18:01,667 --> 00:18:03,567 [Poppy] Go, go, go, cilantro, go! 451 00:18:03,567 --> 00:18:06,567 [all] Ten, nine, eight... 452 00:18:06,634 --> 00:18:09,266 [Bobby] Grate cotija cheese, and then tortillas on the side. 453 00:18:09,266 --> 00:18:12,266 ...three, two, one! 454 00:18:12,266 --> 00:18:13,367 [Eddie] Whoa! 455 00:18:13,433 --> 00:18:15,767 Whoa, whoa, whoa! 456 00:18:15,834 --> 00:18:18,166 Bro, that dish is hard! Look at that. 457 00:18:18,233 --> 00:18:19,367 [Eddie] Whoo! 458 00:18:20,867 --> 00:18:23,166 All right, Bobby, Enrique. I got to congratulate you 459 00:18:23,166 --> 00:18:25,667 on actually finishing your Chile Colorado. 460 00:18:25,667 --> 00:18:30,266 Now we'd like to introduce you to the judges, chef and owner of Melba's, 461 00:18:30,333 --> 00:18:31,967 Melba Wilson. 462 00:18:31,967 --> 00:18:35,667 Chef and cookbook author, Akhtar Nawab. 463 00:18:35,667 --> 00:18:39,367 And chef and culinary director, Katie Pickens. 464 00:18:41,400 --> 00:18:44,567 All right, you can start with the first Chile Colorado in front of you. 465 00:18:49,166 --> 00:18:51,266 This broth is so complex. 466 00:18:51,266 --> 00:18:54,767 It's so savory, but really acidic as well. 467 00:18:54,767 --> 00:18:57,367 Short rib, cooked nice and tender. 468 00:18:57,433 --> 00:18:58,433 I love it. 469 00:18:59,166 --> 00:19:00,467 For me, it's a little vinegary. 470 00:19:00,467 --> 00:19:03,000 The short ribs could have been trimmed a little more. 471 00:19:03,000 --> 00:19:04,967 Some of that sort of fat gets a little firm. 472 00:19:04,967 --> 00:19:07,433 But I like the simplicity and the homeyness of it. 473 00:19:08,667 --> 00:19:12,567 You know, to be able to take my tortilla and sop up the broth. 474 00:19:12,634 --> 00:19:13,567 Loved it. 475 00:19:13,567 --> 00:19:15,467 The short ribs, divine! 476 00:19:15,467 --> 00:19:19,066 However, we're talking Chile Colorado. Where's the heat? 477 00:19:20,200 --> 00:19:21,734 How about we switch our plates out? 478 00:19:27,400 --> 00:19:32,266 Right away you can tell you're getting into some deep chili flavor. 479 00:19:32,333 --> 00:19:35,467 The color of the sauce, it is in your face. 480 00:19:35,467 --> 00:19:37,667 But I would have liked a little bit more acidity. 481 00:19:37,667 --> 00:19:39,033 I needed a little more pop. 482 00:19:40,467 --> 00:19:42,567 So this presents a lot more like a mole 483 00:19:42,567 --> 00:19:45,867 with deeply roasted chilies and chocolaty flavors. 484 00:19:45,867 --> 00:19:49,100 The pork is cooked very nicely and really just kind of melts your mouth. 485 00:19:49,100 --> 00:19:50,266 Very unctuous. 486 00:19:50,333 --> 00:19:53,667 This dish, the chili peppers came to slay! 487 00:19:53,667 --> 00:19:55,467 And homemade tortillas? 488 00:19:55,467 --> 00:19:56,667 Come on. 489 00:19:56,667 --> 00:19:58,967 However, it's very thick. 490 00:19:58,967 --> 00:20:00,834 I wouldn't quite call this a stew. 491 00:20:03,266 --> 00:20:05,767 [Enrique] I think my chances are really 50-50 at this point. 492 00:20:05,767 --> 00:20:08,834 But the one thing making me nervous is my lack of spice. 493 00:20:10,166 --> 00:20:11,634 The winner is... 494 00:20:15,700 --> 00:20:17,166 Chef Bobby Flay. 495 00:20:17,233 --> 00:20:18,367 [man groaning] 496 00:20:18,367 --> 00:20:20,667 Thought you had it, dude. I want you to come back, dude. 497 00:20:20,667 --> 00:20:22,367 -Let's do a rematch. -Okay. 498 00:20:22,367 --> 00:20:23,367 I loved having you here. 499 00:20:23,367 --> 00:20:24,734 [all cheering] 500 00:20:25,667 --> 00:20:27,266 [Enrique] I'm feeling a little down, 501 00:20:27,333 --> 00:20:30,567 but regardless, I feel like I came to accomplish what I set out to, 502 00:20:30,567 --> 00:20:32,567 which was to represent my community 503 00:20:32,567 --> 00:20:34,934 and pay homage to my mom's dish. 504 00:20:36,166 --> 00:20:38,066 This was a really, really tough one. 505 00:20:38,066 --> 00:20:41,734 Dish B brought the heat, brought the meat, and it was great to eat. 506 00:20:41,867 --> 00:20:42,967 Argh! 507 00:20:43,567 --> 00:20:45,066 [Poppy] Bobby was sweatin'. 508 00:20:45,066 --> 00:20:47,867 -Sweating a lot. -But Enrique was confident, cool as a cucumber. 509 00:20:47,867 --> 00:20:49,166 Bobby has a cheat code. 510 00:20:49,166 --> 00:20:52,166 Up, down, up, down, back, back, forward, forward, A, B, A, B. 511 00:20:52,166 --> 00:20:53,734 It's the bribing with all the cash. 512 00:20:55,667 --> 00:20:58,700 My Chile Colorado had the judges braising the roof!