1 00:00:05,070 --> 00:00:06,180 - Got it. Hey, it's Selena, 2 00:00:06,200 --> 00:00:09,000 and I'm proud to say that I'm no longer 3 00:00:09,019 --> 00:00:11,129 a complete novice in the kitchen. 4 00:00:11,150 --> 00:00:13,020 I'm getting better every day 5 00:00:13,039 --> 00:00:14,149 thanks to the help of some of the most 6 00:00:14,169 --> 00:00:16,059 amazing chefs in the country. 7 00:00:16,079 --> 00:00:18,089 Is that the door? 8 00:00:18,109 --> 00:00:19,189 I might need your help, I might not. 9 00:00:19,210 --> 00:00:21,100 They send me the ingredients 10 00:00:21,120 --> 00:00:23,170 and take me through it step-by-step 11 00:00:23,190 --> 00:00:25,140 so that you and I can learn it together. 12 00:00:25,160 --> 00:00:27,010 Oh, yeah, definitely needed your help. 13 00:00:27,030 --> 00:00:28,140 - Oh, you need my help big time today! 14 00:00:28,160 --> 00:00:31,050 - Look, it looks like Cinco de Mayo in here. 15 00:00:31,070 --> 00:00:33,130 They're in their kitchens and I'm in mine, 16 00:00:33,149 --> 00:00:34,229 so we're going to learn 17 00:00:35,009 --> 00:00:37,009 how to make something together, apart. 18 00:00:37,030 --> 00:00:38,190 - This stuff all looks amazing. 19 00:00:38,210 --> 00:00:40,080 Wait! - Oh, wait, let's see. 20 00:00:40,100 --> 00:00:41,210 - Got some instructions. - "Hey, Selena. 21 00:00:42,000 --> 00:00:43,160 "I'm so excited to cook with you. 22 00:00:43,179 --> 00:00:44,219 "Before you do anything else, 23 00:00:45,000 --> 00:00:46,120 "I would like you to do one thing. 24 00:00:46,140 --> 00:00:49,140 "Roast some vegetables to prep for the lesson. 25 00:00:49,159 --> 00:00:52,009 I'll see you soon. XO, Marcela." 26 00:00:52,030 --> 00:00:53,110 Okay, so... 27 00:00:53,130 --> 00:00:56,220 preheat the oven to 400. 28 00:00:57,000 --> 00:00:59,170 We need two tomatoes, halved. 29 00:00:59,189 --> 00:01:01,049 Mm-hmm. 30 00:01:01,070 --> 00:01:03,210 One large onion, halved. 31 00:01:03,229 --> 00:01:07,019 Two large unpeeled garlic cloves. 32 00:01:07,040 --> 00:01:08,100 - Want to do it with the knife? 33 00:01:08,120 --> 00:01:09,190 - No, I'm scared of knives. 34 00:01:09,210 --> 00:01:11,060 - Place the tomato, onion, and garlic 35 00:01:11,079 --> 00:01:12,109 on a baking sheet. 36 00:01:12,129 --> 00:01:14,019 Drizzle lightly with olive oil 37 00:01:14,039 --> 00:01:15,999 and roast about 55 minutes. 38 00:01:16,019 --> 00:01:17,229 All righty, the first thing down. 39 00:01:18,010 --> 00:01:19,040 Let's hope we did it right. 40 00:01:19,060 --> 00:01:20,150 Okay. 41 00:01:22,159 --> 00:01:24,019 - Yeah! 42 00:01:25,049 --> 00:01:27,039 - Selena and Marcela, take one. 43 00:01:29,189 --> 00:01:31,089 Let's get her in. 44 00:01:39,120 --> 00:01:41,060 Hi, Marcela. - Hi, Selena. 45 00:01:41,079 --> 00:01:42,199 Oh, my gosh! How are you? 46 00:01:42,219 --> 00:01:44,099 - Good. How are you? 47 00:01:44,120 --> 00:01:46,020 - Good, thank you. Nice to meet you. 48 00:01:46,039 --> 00:01:48,059 Welcome to my home in Chula Vista. 49 00:01:48,079 --> 00:01:51,209 - On this episode, I'm joined by Chef Marcela Valladolid. 50 00:01:51,229 --> 00:01:54,099 She's been the host of multiple cooking shows 51 00:01:54,120 --> 00:01:55,230 and is known for championing 52 00:01:56,009 --> 00:01:58,149 the flavors of Mexican culture. 53 00:01:58,170 --> 00:02:00,050 It's a heritage we share 54 00:02:00,069 --> 00:02:02,109 and I'm so excited to learn from her. 55 00:02:02,129 --> 00:02:03,169 My best friend Raquelle is here. 56 00:02:03,189 --> 00:02:06,109 - Hi, Marcela. Raquelle. 57 00:02:06,129 --> 00:02:08,209 - Hey, Raquelle, how's it going, how's it going? 58 00:02:08,229 --> 00:02:10,029 I don't have my best friend here, 59 00:02:10,050 --> 00:02:11,170 but the family's here. 60 00:02:11,189 --> 00:02:13,109 - Yeah, that's great. - Can't wait to meet everyone. 61 00:02:13,129 --> 00:02:15,179 - We're gonna meet them all. All right, what do we do? 62 00:02:15,199 --> 00:02:18,019 Where do we get started? - For today's lesson, 63 00:02:18,039 --> 00:02:20,229 I am going to demystify mole for you. 64 00:02:21,009 --> 00:02:23,229 We're gonna make shredded chicken mole enchiladas 65 00:02:24,009 --> 00:02:25,999 topped with the traditional mole, 66 00:02:26,020 --> 00:02:28,230 Mexican crema, cilantro, white onion, 67 00:02:29,009 --> 00:02:31,089 sesame seeds, and edible flowers. 68 00:02:31,110 --> 00:02:33,000 Mole's a really special dish 69 00:02:33,020 --> 00:02:34,180 and it does take a little bit of time, 70 00:02:34,199 --> 00:02:35,999 but it's worth the effort. 71 00:02:36,020 --> 00:02:38,070 - I'm so ready. Let's do this. 72 00:02:38,090 --> 00:02:40,010 'Cause I grew up around my family 73 00:02:40,030 --> 00:02:42,030 on my Mexican side, so we would always 74 00:02:42,050 --> 00:02:44,200 make things like homemade tortillas 75 00:02:44,219 --> 00:02:47,119 and salsa and tamales, 76 00:02:47,139 --> 00:02:48,999 but since I moved here, 77 00:02:49,020 --> 00:02:51,010 nothing's the same as my grandma's, 78 00:02:51,030 --> 00:02:54,090 so this will be a little bit special to me. 79 00:02:54,110 --> 00:02:57,010 - All we want to do is, like, go back, right? 80 00:02:57,030 --> 00:02:58,230 And smell the smells and think of grandma 81 00:02:59,009 --> 00:03:02,099 and think of mom or, 82 00:03:02,120 --> 00:03:03,220 and sometimes it's just really hard 83 00:03:04,000 --> 00:03:06,030 'cause those recipes are either super complex 84 00:03:06,050 --> 00:03:08,010 or we don't have the ingredients, so. 85 00:03:08,030 --> 00:03:09,170 This isn't complex. 86 00:03:09,189 --> 00:03:11,039 It looks complex! 87 00:03:11,060 --> 00:03:12,050 - It's just a lot of, like, 88 00:03:12,069 --> 00:03:13,149 mise en place. 89 00:03:13,169 --> 00:03:15,119 Okay, so you have your grocery bags, right? 90 00:03:15,139 --> 00:03:16,229 Did you unpack stuff? 91 00:03:17,009 --> 00:03:18,129 Or, like, what's the deal? - Yeah, I did. 92 00:03:18,150 --> 00:03:20,040 - Did you see chiles? Dried chiles? 93 00:03:20,060 --> 00:03:21,160 - Let's see. 94 00:03:21,180 --> 00:03:23,050 - We're gonna start with something easy. 95 00:03:23,069 --> 00:03:24,169 You have to take off the stem, 96 00:03:24,189 --> 00:03:26,069 so you just rip off the top part. 97 00:03:26,090 --> 00:03:27,220 It should come off all by itself. 98 00:03:28,000 --> 00:03:29,180 You're just gonna take out the seeds. 99 00:03:29,199 --> 00:03:32,039 As many as you can, all of them don't need to come out. 100 00:03:32,060 --> 00:03:33,160 We need, like, 2 ounces of these, 101 00:03:33,180 --> 00:03:35,110 which is probably the whole bag. 102 00:03:35,129 --> 00:03:36,219 - Oh, no. - It's so cool. 103 00:03:37,000 --> 00:03:38,100 Do you want to try one? - Yeah, I'll try. 104 00:03:38,120 --> 00:03:40,220 - I feel like there's still some in here. 105 00:03:41,000 --> 00:03:42,100 - It's okay if you leave some in there. 106 00:03:42,120 --> 00:03:43,150 It's totally fine. 107 00:03:45,079 --> 00:03:47,099 - It's like a little rattle. - Yeah, you're right. 108 00:03:47,120 --> 00:03:50,140 - These guys have to be, kind of, flash fried. 109 00:03:50,159 --> 00:03:52,049 So grab a pot. - Okay. 110 00:03:52,069 --> 00:03:54,129 - And then any kind of vegetable oil will work, 111 00:03:54,150 --> 00:03:56,110 but I prefer avocado oil 112 00:03:56,129 --> 00:03:58,049 because of its high smoke point 113 00:03:58,069 --> 00:04:01,009 and that's just, kind of, better for your health. 114 00:04:01,030 --> 00:04:02,230 Just pour the whole thing in there. 115 00:04:03,009 --> 00:04:05,059 - The whole thing? - Yeah. 116 00:04:05,080 --> 00:04:06,180 - The whole thing? - Yeah! 117 00:04:06,199 --> 00:04:07,999 - Okay, so after that, 118 00:04:08,020 --> 00:04:09,170 you're gonna find your chile negros, 119 00:04:09,189 --> 00:04:12,129 which is literally a black-colored chile 120 00:04:12,150 --> 00:04:15,010 that's kind of--it looks like a giant raisin. 121 00:04:15,030 --> 00:04:16,070 - Oh, yeah, I found them. 122 00:04:16,089 --> 00:04:18,189 - Same thing, take off the stem 123 00:04:18,209 --> 00:04:20,229 and then pour out the seeds. 124 00:04:21,009 --> 00:04:22,209 - Where are you from originally? 125 00:04:22,230 --> 00:04:24,110 - I was born in San Diego, 126 00:04:24,129 --> 00:04:26,189 but I was actually raised in Tijuana. 127 00:04:26,209 --> 00:04:30,129 My mom wanted us to speak both languages fluently, 128 00:04:30,149 --> 00:04:32,229 so I would get up at, like, 6:00 in the morning every day 129 00:04:33,009 --> 00:04:35,019 and cross the international border, 130 00:04:35,040 --> 00:04:36,110 go to school in San Diego 131 00:04:36,129 --> 00:04:37,189 and then go back to, like, have dinner 132 00:04:37,209 --> 00:04:39,189 and sleep at home in Tijuana. 133 00:04:39,209 --> 00:04:41,049 - Whoa, that's amazing. 134 00:04:41,069 --> 00:04:43,109 - When I think about it, it's totally weird 135 00:04:43,129 --> 00:04:45,039 that I was crossing an international border, 136 00:04:45,060 --> 00:04:46,150 like, every day to get to school. 137 00:04:46,170 --> 00:04:49,010 But that's such common practice 138 00:04:49,029 --> 00:04:50,109 for folks here at the border. 139 00:04:50,129 --> 00:04:52,119 For us, it's more like a region. 140 00:04:52,139 --> 00:04:54,109 It's not like it's two different countries. 141 00:04:54,129 --> 00:04:57,039 - That's so cool. - How's your oil looking? 142 00:04:57,060 --> 00:04:59,050 - So my oil is looking good. 143 00:04:59,069 --> 00:05:01,019 - Okay, so take your wooden spoon 144 00:05:01,040 --> 00:05:03,050 and put the handle inside the oil 145 00:05:03,069 --> 00:05:05,159 and if it starts to bubble-- is it bubbling? 146 00:05:05,180 --> 00:05:07,200 - Yeah. - Then it means you're ready. 147 00:05:07,220 --> 00:05:10,100 - What? That is crazy. 148 00:05:10,120 --> 00:05:12,010 - Walk over with your chiles. 149 00:05:12,029 --> 00:05:14,109 We're gonna add all of them in there. 150 00:05:14,129 --> 00:05:15,119 Turn them a couple of times, 151 00:05:15,139 --> 00:05:16,119 you want to get them 152 00:05:16,139 --> 00:05:18,089 fully coated in oil. 153 00:05:18,110 --> 00:05:19,210 But you gotta be really careful 154 00:05:19,230 --> 00:05:22,180 because if you overcook them, they turn bitter. 155 00:05:22,199 --> 00:05:24,179 And you definitely don't want that. 156 00:05:24,199 --> 00:05:27,159 - Whoa, the smell is crazy. - Whoo! 157 00:05:27,180 --> 00:05:30,040 - Yeah, that's your abuela right there, man. 158 00:05:30,060 --> 00:05:31,140 And then after they're fried, 159 00:05:31,160 --> 00:05:33,130 they're actually gonna go into a pot. 160 00:05:33,149 --> 00:05:35,169 Get your pan nice and close. 161 00:05:35,189 --> 00:05:37,079 Drip off the excess fat, 162 00:05:37,100 --> 00:05:39,150 and then just dump all of those chiles 163 00:05:39,170 --> 00:05:41,210 in that additional pan. And here's the thing, 164 00:05:41,230 --> 00:05:45,030 now you have this beautiful chile-infused oil 165 00:05:45,050 --> 00:05:47,000 that you can use anywhere 166 00:05:47,019 --> 00:05:48,159 where you were gonna use cooking oil. 167 00:05:48,180 --> 00:05:49,230 - Wow. 168 00:05:50,009 --> 00:05:52,049 - Okay, go grab your vegetable broth. 169 00:05:52,069 --> 00:05:54,999 So you're gonna dump, like, as much of that 170 00:05:55,019 --> 00:05:57,129 in with those chiles to cover them 171 00:05:57,149 --> 00:05:59,049 and then turn it on high. 172 00:05:59,069 --> 00:06:00,049 - Great. 173 00:06:00,069 --> 00:06:02,079 - So now it's time to measure 174 00:06:02,100 --> 00:06:05,220 all of our mole spices and ingredients. 175 00:06:06,000 --> 00:06:07,110 Because they're small measurements, 176 00:06:07,129 --> 00:06:08,189 you can grab, like, a big plate. 177 00:06:08,209 --> 00:06:10,049 Something like this. 178 00:06:10,069 --> 00:06:12,049 Bring over the salted peanuts and the pepitas, 179 00:06:12,069 --> 00:06:14,169 which are these green seeds right here. 180 00:06:14,189 --> 00:06:16,119 - Peanuts... 181 00:06:16,139 --> 00:06:19,129 - And then grab sesame seeds, raisins, and almonds, 182 00:06:19,149 --> 00:06:21,079 oregano, cumin, and thyme, 183 00:06:21,100 --> 00:06:24,140 peppercorns, and coriander, the same but brown. 184 00:06:24,160 --> 00:06:25,220 - Perfect. 185 00:06:26,000 --> 00:06:27,100 - Okay, so we're just gonna measure. 186 00:06:27,120 --> 00:06:30,140 Start with 1/3 of a cup of those peanuts. 187 00:06:30,160 --> 00:06:31,200 The same with the pepitas, 188 00:06:31,220 --> 00:06:33,220 the pumpkin seeds, 1/3 of a cup. 189 00:06:34,000 --> 00:06:36,030 You got the almonds, same. 1/3 of a cup. 190 00:06:36,050 --> 00:06:38,070 And then for the next ingredients, 191 00:06:38,090 --> 00:06:41,050 do, like, a scant 1/3 cup of raisins. 192 00:06:41,069 --> 00:06:43,029 - So 1/3, right? - Yes, ma'am. 193 00:06:43,050 --> 00:06:45,070 - I've just made a few mistakes before 194 00:06:45,090 --> 00:06:46,200 so I'm double-checking. 195 00:06:46,220 --> 00:06:48,060 - Here's the thing about mole. 196 00:06:48,079 --> 00:06:50,139 Like, even with your biggest mistake here 197 00:06:50,159 --> 00:06:53,109 in terms of measuring it, you might get, like, you know, 198 00:06:53,129 --> 00:06:55,219 a little bit of extra flavor of peanuts, we'll live. 199 00:06:56,000 --> 00:06:58,000 Like, the chocolate balances everything out, 200 00:06:58,019 --> 00:06:59,229 so you really can't mess it up. 201 00:07:00,009 --> 00:07:01,149 And then sesame seeds, same deal. 202 00:07:01,170 --> 00:07:03,040 A scant 1/3 cup. 203 00:07:03,060 --> 00:07:04,090 - So pretty. 204 00:07:04,110 --> 00:07:06,090 - You're gonna grab the oregano. 205 00:07:06,110 --> 00:07:08,010 You're gonna do two teaspoons 206 00:07:08,029 --> 00:07:09,109 and then one teaspoon of cumin. 207 00:07:09,129 --> 00:07:11,109 - On a side not, you guys, I just noticed 208 00:07:11,129 --> 00:07:13,189 we're coming up to about 55 minutes 209 00:07:13,209 --> 00:07:16,009 on our vegetables that are in the oven. 210 00:07:16,029 --> 00:07:17,039 - We can take it out of the oven. 211 00:07:17,060 --> 00:07:18,060 I'll take mine out too. 212 00:07:18,079 --> 00:07:19,149 Thank you for reminding me. 213 00:07:19,170 --> 00:07:21,060 - Oh, wow. 214 00:07:21,079 --> 00:07:22,179 - Ooh. 215 00:07:22,199 --> 00:07:23,219 Yummy. - This looks great. 216 00:07:24,000 --> 00:07:25,050 - And that's just gonna end up 217 00:07:25,069 --> 00:07:26,089 going in your pan a little bit later, 218 00:07:26,110 --> 00:07:27,150 so we can let that cool down. 219 00:07:27,170 --> 00:07:29,100 So we did cumin last. 220 00:07:29,120 --> 00:07:30,230 And then we're gonna move on to thyme. 221 00:07:31,009 --> 00:07:33,039 You've got that one teaspoon of the thyme. 222 00:07:33,060 --> 00:07:35,090 And then you have peppercorns and coriander. 223 00:07:35,110 --> 00:07:37,040 So do--like a little handful, 224 00:07:37,060 --> 00:07:38,210 which'll give you, like, maybe, 225 00:07:39,000 --> 00:07:40,140 I don't know, 10 peppercorns. 226 00:07:40,159 --> 00:07:42,049 Put them there with your spices. 227 00:07:42,069 --> 00:07:44,049 Same with the coriander. 228 00:07:45,060 --> 00:07:47,040 And then you've got one cinnamon stick. 229 00:07:47,060 --> 00:07:49,070 Pick a thin one and maybe tear it in half. 230 00:07:49,090 --> 00:07:50,140 - Smells so good. 231 00:07:50,159 --> 00:07:52,079 - How long have you been cooking? 232 00:07:52,100 --> 00:07:54,210 - Professionally? Like 20 years. 233 00:07:54,230 --> 00:07:57,110 People always ask me if I used to cook with my mom, 234 00:07:57,129 --> 00:07:59,069 but in my house, it was, like, 235 00:07:59,090 --> 00:08:01,130 you weren't allowed to mess with, like, mom's cooking 236 00:08:01,149 --> 00:08:03,219 or anybody's cooking, so I wasn't really 237 00:08:04,000 --> 00:08:05,100 in the kitchen when I was younger. 238 00:08:05,120 --> 00:08:06,160 I started much later in life. 239 00:08:06,180 --> 00:08:08,030 - See, I love hearing that. 240 00:08:08,050 --> 00:08:10,160 It gives hope for us starting later in life. 241 00:08:10,180 --> 00:08:11,220 - It is what it is. 242 00:08:12,000 --> 00:08:13,110 Some of us love it, some of us don't. 243 00:08:13,129 --> 00:08:15,079 And some of us have to order it from takeout. 244 00:08:15,100 --> 00:08:16,160 Yeah. 245 00:08:16,180 --> 00:08:18,080 - We're moving on. We need a third pot. 246 00:08:18,100 --> 00:08:20,080 Do you have something like this in your kitchen? 247 00:08:20,100 --> 00:08:22,080 - This looks like the same size as yours. 248 00:08:22,100 --> 00:08:23,210 - That looks perfect. Take that one. 249 00:08:23,230 --> 00:08:25,090 - The chiles are making me hot. 250 00:08:25,110 --> 00:08:27,080 I think I'm gonna have to take off my sweater. 251 00:08:27,100 --> 00:08:28,230 - Yeah, I'm, like, sweating over here. 252 00:08:29,009 --> 00:08:30,099 Okay, so we're gonna heat up that pan 253 00:08:30,120 --> 00:08:32,160 that you just brought out over medium heat, 254 00:08:32,179 --> 00:08:33,229 and then you're gonna take 255 00:08:34,009 --> 00:08:36,089 a couple of spoonfuls of that oil. 256 00:08:36,110 --> 00:08:37,090 - Mmm. - Smells good. 257 00:08:37,110 --> 00:08:38,140 - Yeah, it smells so good. 258 00:08:38,159 --> 00:08:40,019 - Then you're gonna find a tortilla 259 00:08:40,039 --> 00:08:43,039 and break it up into maybe, like, six pieces. 260 00:08:43,059 --> 00:08:45,149 And then just throw them into that hot oil 261 00:08:45,169 --> 00:08:47,009 and then you're gonna find 262 00:08:47,029 --> 00:08:49,089 your bolillo, which should be one of these guys. 263 00:08:49,110 --> 00:08:50,210 A baguette situation that you should have 264 00:08:50,230 --> 00:08:52,100 over there with your stuff. 265 00:08:52,120 --> 00:08:54,090 You actually just need, like, 1/4 of it. 266 00:08:54,110 --> 00:08:57,030 So you can just make a lot of sandwiches when you're done. 267 00:08:57,049 --> 00:08:58,149 - Great. - Perfect. 268 00:08:58,169 --> 00:09:00,169 And then rip it off into three smaller pieces 269 00:09:00,190 --> 00:09:02,120 into the pan with the tortillas. 270 00:09:02,139 --> 00:09:03,189 - Okay. 271 00:09:03,210 --> 00:09:05,180 - Remember your roasted ingredients? 272 00:09:05,200 --> 00:09:07,130 - Yeah. - Those are going in. 273 00:09:07,149 --> 00:09:09,149 Do the garlic last, 'cause you're gonna do 274 00:09:09,169 --> 00:09:11,179 something different with them. 275 00:09:11,200 --> 00:09:13,210 Ooh, that sounds good. - Mm-hmm. 276 00:09:13,230 --> 00:09:15,140 - Take your garlic cloves 277 00:09:15,159 --> 00:09:17,019 and you're gonna take off the peel. 278 00:09:17,039 --> 00:09:19,139 It should just kind of come off on its own. 279 00:09:19,159 --> 00:09:21,169 - Whoa. So what do I do now? 280 00:09:21,190 --> 00:09:24,140 - You throw them in the pot with the "tomaters." 281 00:09:25,230 --> 00:09:28,050 - Okay, so turn that all around, mix it up. 282 00:09:28,070 --> 00:09:29,180 Try not to let anything stick. 283 00:09:29,200 --> 00:09:31,080 Just keep it moving along. 284 00:09:31,100 --> 00:09:34,040 Because whatever burns turns bitter, 285 00:09:34,059 --> 00:09:35,099 and you don't want that. 286 00:09:35,120 --> 00:09:36,220 - You look very at ease. 287 00:09:37,000 --> 00:09:38,100 - Yeah, I feel good. 288 00:09:38,120 --> 00:09:40,120 I feel like I belong. - You totally belong. 289 00:09:40,139 --> 00:09:42,019 So then what we're gonna do... 290 00:09:42,039 --> 00:09:44,029 take your beautiful plate of spices 291 00:09:44,049 --> 00:09:46,079 and you're just gonna dump that whole thing in there. 292 00:09:46,100 --> 00:09:48,160 - Oh, okay. - The whole thing. 293 00:09:48,179 --> 00:09:50,189 Wow. 294 00:09:50,210 --> 00:09:52,140 - Just very carefully... 295 00:09:52,159 --> 00:09:55,029 - That was so pretty. - And move it around. 296 00:09:55,049 --> 00:09:57,209 This one is important for you to move around. 297 00:09:57,230 --> 00:10:00,050 - I love that you're mixing with the tongs. 298 00:10:00,070 --> 00:10:02,110 - Oh, sorry. - It's very, um-- 299 00:10:02,129 --> 00:10:04,089 - That's very chef-y! You could be a chef now! 300 00:10:04,110 --> 00:10:05,230 See? 301 00:10:06,009 --> 00:10:07,189 - I love it. 302 00:10:07,210 --> 00:10:09,170 - Oh, there it is. I smell it. 303 00:10:09,190 --> 00:10:12,050 This is mole, babe. - Hi, Congo. 304 00:10:12,070 --> 00:10:13,110 - Cute. - Aww. 305 00:10:13,129 --> 00:10:14,189 - Congo's looking at the bread. 306 00:10:14,210 --> 00:10:16,090 Do not eat that bread. 307 00:10:16,110 --> 00:10:17,160 Do you have dogs? 308 00:10:17,179 --> 00:10:18,229 - I have two dogs, yeah. 309 00:10:19,009 --> 00:10:21,009 Their names are Winnie and Daisy. 310 00:10:21,029 --> 00:10:22,119 - Big dogs or little dogs? 311 00:10:22,139 --> 00:10:23,189 - Little dogs. 312 00:10:23,210 --> 00:10:26,200 - I got this big dog before Philip, 313 00:10:26,220 --> 00:10:28,070 who is my partner, 314 00:10:28,090 --> 00:10:30,080 so he was, like, the man of the house. 315 00:10:30,100 --> 00:10:32,040 Now we have an actual man of the house. 316 00:10:32,059 --> 00:10:33,209 Aww. 317 00:10:33,230 --> 00:10:35,190 - Okay, so it's starting to get a little dark 318 00:10:35,210 --> 00:10:37,120 at the bottom of the pan, 319 00:10:37,139 --> 00:10:38,169 so here's what we're gonna do. 320 00:10:38,190 --> 00:10:39,230 You're gonna turn off the heat 321 00:10:40,009 --> 00:10:41,039 for the chiles that you have 322 00:10:41,059 --> 00:10:43,009 in the pot behind you, 323 00:10:43,029 --> 00:10:44,079 and then you're gonna carefully 324 00:10:44,100 --> 00:10:45,220 kind of, dump them in there. 325 00:10:46,000 --> 00:10:47,220 You want to shake off some of the excess liquid. 326 00:10:48,000 --> 00:10:50,050 So we're gonna finish the mole, 327 00:10:50,070 --> 00:10:51,170 but we still have to blend it. 328 00:10:51,190 --> 00:10:52,230 - Do you want me to get a blender? 329 00:10:53,009 --> 00:10:54,199 - Yes, please. We're gonna blend 330 00:10:54,220 --> 00:10:57,100 everything that you just sautéed, 331 00:10:57,120 --> 00:10:59,100 but we're gonna add some of this broth 332 00:10:59,120 --> 00:11:01,100 to make you be able to blend it, 333 00:11:01,120 --> 00:11:03,010 'cause otherwise it's too thick. 334 00:11:03,029 --> 00:11:05,149 So grab, like, a bowl or a measuring cup 335 00:11:05,169 --> 00:11:07,199 and grab just, like, a chunk of it. 336 00:11:07,220 --> 00:11:09,210 And then you can just pop that in the blender. 337 00:11:09,230 --> 00:11:12,130 So then just add plenty of broth. 338 00:11:12,149 --> 00:11:14,039 Put the lid on nice and tight, 339 00:11:14,059 --> 00:11:15,169 and then turn your blender on 340 00:11:15,190 --> 00:11:18,050 and start low, and go all the way high. 341 00:11:20,029 --> 00:11:21,089 - Whoo! 342 00:11:21,110 --> 00:11:23,180 - Keep going until it's nice and smooth. 343 00:11:26,039 --> 00:11:28,009 How's it looking? Is it smooth? 344 00:11:28,029 --> 00:11:30,019 - It's smooth. - Okay, cool. 345 00:11:30,039 --> 00:11:31,229 - Yours look lighter than ours. 346 00:11:32,009 --> 00:11:33,089 - That's the thing about mole. 347 00:11:33,110 --> 00:11:35,200 You--like, when you bought those chiles, 348 00:11:35,220 --> 00:11:37,180 who knows how hydrated they were? 349 00:11:37,200 --> 00:11:39,170 When it comes to adding the broth, 350 00:11:39,190 --> 00:11:41,170 you can't really give out a measurement, 351 00:11:41,190 --> 00:11:43,050 you just kind of have to see. 352 00:11:43,070 --> 00:11:45,140 So mine kind of probably looks slightly different, 353 00:11:45,159 --> 00:11:47,029 and here's what's great about it. 354 00:11:47,049 --> 00:11:49,179 Like, you're gonna end up cooking this down so much 355 00:11:49,200 --> 00:11:52,060 that any excess liquid is gonna evaporate. 356 00:11:52,080 --> 00:11:54,020 So scoop up some more of those chiles 357 00:11:54,039 --> 00:11:55,159 and throw them into that blender. 358 00:11:55,179 --> 00:11:57,089 Now that you know what we're doing, 359 00:11:57,110 --> 00:11:59,060 just throw all of it in there. We'll figure it out. 360 00:11:59,080 --> 00:12:00,210 - Wow, I think we made a lot. 361 00:12:00,230 --> 00:12:02,100 - And just keep adding broth. 362 00:12:02,120 --> 00:12:04,000 - If you're looking at the blender, like, 363 00:12:04,019 --> 00:12:06,219 fill it up to the same height as the chiles. 364 00:12:07,000 --> 00:12:08,110 And then we're missing an ingredient 365 00:12:08,129 --> 00:12:09,219 that gets added at this stage. 366 00:12:10,000 --> 00:12:11,150 You're gonna have to find yourself this guy, 367 00:12:11,169 --> 00:12:13,079 which is a tomatillo. 368 00:12:13,100 --> 00:12:15,110 You actually need two of those, so... 369 00:12:15,129 --> 00:12:18,039 they usually come in a papery husk like this. 370 00:12:18,059 --> 00:12:19,179 - Ooh, these are cool. 371 00:12:19,200 --> 00:12:23,100 - So you take the husk off of both of them. 372 00:12:23,120 --> 00:12:24,120 Cut it up into small pieces 373 00:12:24,139 --> 00:12:26,019 and throw it in there as well. 374 00:12:26,039 --> 00:12:27,099 - I'll cut it for you. - Thank you. 375 00:12:33,070 --> 00:12:35,170 - Cut it up so it blends good. - Oh. 376 00:12:35,190 --> 00:12:37,020 Raquelle... 377 00:12:37,039 --> 00:12:39,119 Okay, okay, okay. 378 00:12:41,220 --> 00:12:43,070 What are you doing? 379 00:12:43,090 --> 00:12:45,230 - She said to chop it up more so it blends better! 380 00:12:46,009 --> 00:12:47,049 - Well, I--okay. 381 00:12:47,070 --> 00:12:49,090 - Just listening to my girl, Marcela. 382 00:12:49,110 --> 00:12:51,030 - We're getting this done. It's gonna be beautiful, 383 00:12:51,049 --> 00:12:53,109 I can feel it. - It's intense. 384 00:12:53,129 --> 00:12:55,199 It's really intense. - Just remember to start low, 385 00:12:55,220 --> 00:12:57,100 'cause I don't want you to mess up 386 00:12:57,120 --> 00:12:59,030 your beautiful face or your beautiful kitchen. 387 00:12:59,049 --> 00:13:00,069 - You're very nice. 388 00:13:02,139 --> 00:13:03,119 - Okay, are we good? 389 00:13:03,139 --> 00:13:04,189 - Yeah, I think we are. 390 00:13:04,210 --> 00:13:07,000 - Okay, cool. So pot number four. 391 00:13:07,019 --> 00:13:09,079 We need pot number four. 392 00:13:09,100 --> 00:13:11,060 So let's add that into the pot. 393 00:13:11,080 --> 00:13:13,200 - Oh, wow. - Yummy, Sel. 394 00:13:13,220 --> 00:13:15,050 - And then you're gonna turn it on 395 00:13:15,070 --> 00:13:16,150 and don't taste it yet! 396 00:13:16,169 --> 00:13:18,099 Because what makes mole so special 397 00:13:18,120 --> 00:13:20,070 is the development of flavors, 398 00:13:20,090 --> 00:13:22,000 and the only way to get that development 399 00:13:22,019 --> 00:13:24,169 is literally to put it on your stovetop 400 00:13:24,190 --> 00:13:26,000 and let it go. 401 00:13:26,019 --> 00:13:29,029 And maybe Raquelle will be in charge 402 00:13:29,049 --> 00:13:32,099 of policing the mole so it doesn't burn. 403 00:13:32,120 --> 00:13:33,200 - Mole police! 404 00:13:33,220 --> 00:13:35,220 - And then Selena will move on to tortillas. 405 00:13:36,000 --> 00:13:38,150 - Sure. - Maybe do some cleanup first? 406 00:13:38,169 --> 00:13:40,139 Okay. 407 00:13:42,139 --> 00:13:44,189 Do you like listening to a lot of Spanish music? 408 00:13:44,210 --> 00:13:46,050 - Oh, my gosh, yes. 409 00:13:46,070 --> 00:13:48,120 I like the old-school Mexican pop artists. 410 00:13:48,139 --> 00:13:50,079 Like, those are my guys. - It's funny. 411 00:13:50,100 --> 00:13:53,060 I'm actually named after Selena Quintanilla, so. 412 00:13:53,080 --> 00:13:54,130 - Oh, my gosh, like, 413 00:13:54,149 --> 00:13:56,079 the two most famous Latina women, 414 00:13:56,100 --> 00:13:58,060 like, have the same name. 415 00:13:58,080 --> 00:14:00,080 - It gives me goosebumps sometimes 416 00:14:00,100 --> 00:14:02,090 because I was obsessed with Selena. 417 00:14:02,110 --> 00:14:04,160 I knew everything about her. 418 00:14:04,179 --> 00:14:05,999 I was just such a fan, 419 00:14:06,019 --> 00:14:07,179 and my real name was gonna be Priscilla, 420 00:14:07,200 --> 00:14:11,000 and my dad said, "No, I want her name to be Selena." 421 00:14:11,019 --> 00:14:13,229 - You're living up to that saying that says, 422 00:14:14,009 --> 00:14:15,079 "Be so good at what you do, 423 00:14:15,100 --> 00:14:17,210 that your idols become your competition." 424 00:14:17,230 --> 00:14:19,090 And you got there. 425 00:14:19,110 --> 00:14:21,020 I think in some way, you saw and heard 426 00:14:21,039 --> 00:14:22,999 that it was totally possible, 427 00:14:23,019 --> 00:14:25,199 and now you're like-- this, like, megastar. 428 00:14:25,220 --> 00:14:27,090 - So cool. - Raquelle? 429 00:14:27,110 --> 00:14:28,210 Are you stirring the mole? 430 00:14:28,230 --> 00:14:31,200 - I'm loving being the mole police. 431 00:14:31,220 --> 00:14:33,010 - So listen, Raquelle. 432 00:14:33,029 --> 00:14:35,009 It's seriously like lava. 433 00:14:35,029 --> 00:14:36,109 - Is it gonna spray me? 434 00:14:36,129 --> 00:14:37,229 - Actually, like, all of, like, 435 00:14:38,009 --> 00:14:39,129 the abuelitas in Mexico 436 00:14:39,149 --> 00:14:41,129 have all of their hands with, like, 437 00:14:41,149 --> 00:14:42,219 the scars of, like, the mole 438 00:14:43,000 --> 00:14:44,110 that are, like, their battle scars. 439 00:14:44,129 --> 00:14:45,179 - Oh! Okay! 440 00:14:45,200 --> 00:14:48,130 I'm gonna put this back on. 441 00:14:48,149 --> 00:14:50,009 Wow. 442 00:14:50,029 --> 00:14:53,079 - So look for masa in your ingredients. 443 00:14:53,100 --> 00:14:54,090 - Okay. 444 00:14:54,110 --> 00:14:55,140 - And then, I actually sent you 445 00:14:55,159 --> 00:14:57,099 a tortilla press. - Yep. 446 00:14:57,120 --> 00:15:01,020 - And then the most important part of tortilla making 447 00:15:01,039 --> 00:15:04,099 is to have an incredibly hot 448 00:15:04,120 --> 00:15:06,050 nonstick pan. 449 00:15:06,070 --> 00:15:08,220 - Where's that pan we used the other day? 450 00:15:13,159 --> 00:15:15,119 Are these--I mean... 451 00:15:15,139 --> 00:15:17,099 What is-- - I know. 452 00:15:17,120 --> 00:15:19,030 No, that's a wok, babe. 453 00:15:20,090 --> 00:15:22,050 Oh, my God. 454 00:15:23,029 --> 00:15:25,069 There's these. 455 00:15:25,090 --> 00:15:26,230 - Yeah, yeah! Those are nonsticks. 456 00:15:27,009 --> 00:15:28,129 - Oh, good. - Yay, yay. 457 00:15:28,149 --> 00:15:30,209 So take the big one and crank it on high heat 458 00:15:30,230 --> 00:15:33,090 and that's where we'll make the tortillas. 459 00:15:33,110 --> 00:15:35,230 And then you need a piece of plastic 460 00:15:36,009 --> 00:15:37,089 in the shape of a circle 461 00:15:37,110 --> 00:15:39,110 that's attached at one end, like this. 462 00:15:39,129 --> 00:15:41,149 So the easiest way to do it is to take, 463 00:15:41,169 --> 00:15:43,159 like, a plastic bag from the market. 464 00:15:43,179 --> 00:15:45,099 - Okay, when-- - Or a zip-top-- 465 00:15:45,120 --> 00:15:47,130 do you have a zip-top bag? 466 00:15:47,149 --> 00:15:48,229 - Something like this? - Yeah, yeah, yeah. 467 00:15:49,009 --> 00:15:50,089 Perfect, that's awesome. 468 00:15:50,110 --> 00:15:52,090 You just need to cut the sides open 469 00:15:52,110 --> 00:15:53,180 so that you can open it up 470 00:15:53,200 --> 00:15:55,110 and it touches both the bottom surface 471 00:15:55,129 --> 00:15:58,009 and the top surface of the tortilla press. 472 00:15:58,029 --> 00:15:59,149 - Okay, we're good. - Yeah. 473 00:15:59,169 --> 00:16:00,169 - Okay, cool. - We got it. 474 00:16:00,190 --> 00:16:03,000 - So get to your masa 475 00:16:03,019 --> 00:16:05,229 and grab a small golf ball size. 476 00:16:06,009 --> 00:16:08,199 - Mmm! The dough smells so good. 477 00:16:08,220 --> 00:16:10,110 - Yeah, doesn't it? 478 00:16:10,129 --> 00:16:11,999 If you have, like, a good Mexican market 479 00:16:12,019 --> 00:16:14,119 in your neighborhood, you can buy the masa, 480 00:16:14,139 --> 00:16:16,159 and that's where I got you yours from. 481 00:16:16,179 --> 00:16:17,219 Perfect. 482 00:16:18,000 --> 00:16:20,110 Put it in the center of your press. 483 00:16:20,129 --> 00:16:22,159 And then you're gonna take the top. 484 00:16:22,179 --> 00:16:25,019 Push it down, just ever so slightly, 485 00:16:25,039 --> 00:16:28,079 and kind of shake it side to side if you can. 486 00:16:28,100 --> 00:16:29,120 Yeah. 487 00:16:29,139 --> 00:16:31,089 Let's check to see, like, our thickness. 488 00:16:31,110 --> 00:16:32,150 - Okay. - There you go. 489 00:16:32,169 --> 00:16:34,059 It's so cute! 490 00:16:34,080 --> 00:16:36,070 - So grab the whole thing and put it in your hand 491 00:16:36,090 --> 00:16:38,160 and then go straight to the griddle. 492 00:16:38,179 --> 00:16:40,189 - Do I need to put anything oil or something? 493 00:16:40,210 --> 00:16:43,220 - Not at all, especially because it's nonstick. 494 00:16:44,190 --> 00:16:46,040 - And then just keep repeating it? 495 00:16:46,059 --> 00:16:47,209 - Yeah, exactly. 496 00:16:55,230 --> 00:16:57,100 You're making tortillas, guys. 497 00:16:57,120 --> 00:17:00,020 - Oh, it's beautiful. Selena, come look. 498 00:17:00,039 --> 00:17:01,129 - That's beautiful. 499 00:17:01,149 --> 00:17:02,999 - You guys are pros. 500 00:17:03,019 --> 00:17:04,179 You guys can open up your own taco shop now. 501 00:17:04,200 --> 00:17:07,210 - Selly and Rocky's taco truck? 502 00:17:07,230 --> 00:17:10,010 I love you. - I love you. 503 00:17:10,029 --> 00:17:11,079 You're my girl. 504 00:17:11,099 --> 00:17:12,149 - Can my kids say hi? 505 00:17:12,170 --> 00:17:14,060 - Yeah, of course. 506 00:17:14,079 --> 00:17:15,119 - This is David. 507 00:17:15,140 --> 00:17:18,010 Say hi, David. - Hi! 508 00:17:18,029 --> 00:17:19,059 Hola! 509 00:17:19,079 --> 00:17:21,089 - And this is Anna. - Oh! 510 00:17:22,079 --> 00:17:23,179 - Philip. - Hello, hello. 511 00:17:23,200 --> 00:17:25,030 - Say, "Hola, Selena"! 512 00:17:25,049 --> 00:17:26,169 - Hola! 513 00:17:31,150 --> 00:17:33,010 - "Selena, nice to meet you"? 514 00:17:33,029 --> 00:17:35,119 - Nice to--nice to meet you. 515 00:17:35,140 --> 00:17:37,200 - Good job. Get outta here! 516 00:17:37,220 --> 00:17:39,040 - Adios! 517 00:17:39,059 --> 00:17:40,119 - That was the cutest thing ever. 518 00:17:40,140 --> 00:17:41,230 - I don't even understand. 519 00:17:42,009 --> 00:17:44,019 - Oh, they're so precious! - They're so cute. 520 00:17:44,039 --> 00:17:46,059 - We're keeping him for sure. - Yeah. 521 00:17:46,079 --> 00:17:48,039 - Now, just locate, maybe, 522 00:17:48,059 --> 00:17:50,999 your rotisserie chicken, 523 00:17:51,019 --> 00:17:52,189 an onion, 524 00:17:52,210 --> 00:17:54,100 and your Mexican crema. 525 00:17:54,119 --> 00:17:57,039 Mexico's version of... - Sour cream. 526 00:17:57,059 --> 00:17:58,079 But it has, like, 527 00:17:58,099 --> 00:17:59,159 a much higher fat content, 528 00:17:59,180 --> 00:18:01,060 which makes it much yummier. 529 00:18:01,079 --> 00:18:03,069 - That's why I like it better. - Yeah, of course. 530 00:18:03,089 --> 00:18:04,199 - Try the best you can to cut off 531 00:18:04,220 --> 00:18:06,110 the breast of the chicken, 532 00:18:06,130 --> 00:18:08,020 and we're gonna shred it. 533 00:18:08,039 --> 00:18:09,109 - The, like, meaning-- 534 00:18:09,130 --> 00:18:11,030 - The meaty part of the chicken. 535 00:18:11,049 --> 00:18:14,009 Just kind of try--here, we'll do it with our hands. 536 00:18:14,029 --> 00:18:16,029 I think it's upside down. 537 00:18:16,049 --> 00:18:17,139 Uhh... 538 00:18:17,160 --> 00:18:19,030 - That's the breast right there. 539 00:18:19,049 --> 00:18:20,229 Yeah, that's the top-- yeah, exactly. 540 00:18:21,009 --> 00:18:24,099 That's the meat that you want to get in there and grab. 541 00:18:24,119 --> 00:18:26,229 That's--those are the legs. 542 00:18:27,009 --> 00:18:28,109 Yeah. And then on the top 543 00:18:28,130 --> 00:18:30,050 is the breast. - Kay. 544 00:18:30,069 --> 00:18:32,119 - Those are the pieces of meat that you need. 545 00:18:32,140 --> 00:18:33,190 So we're just shredding, 546 00:18:33,210 --> 00:18:35,060 and this is gonna be the filling 547 00:18:35,079 --> 00:18:37,149 for our little enchiladas. 548 00:18:37,170 --> 00:18:39,080 So this is an easy hack, like, 549 00:18:39,099 --> 00:18:41,049 you can make the mole from scratch, 550 00:18:41,069 --> 00:18:43,219 but then purchase the rotisserie chicken. 551 00:18:44,000 --> 00:18:45,070 - Okay. 552 00:18:45,089 --> 00:18:47,999 - And then we're gonna take a white onion, 553 00:18:48,019 --> 00:18:49,219 cut it in half. 554 00:18:50,000 --> 00:18:51,120 Just watch your fingers. 555 00:18:51,140 --> 00:18:52,200 And then go crosswise. 556 00:18:52,220 --> 00:18:54,080 This is part of your garnish, 557 00:18:54,099 --> 00:18:56,159 so you want thin slices. 558 00:18:56,180 --> 00:18:59,050 Yes, yes. Okay. 559 00:18:59,069 --> 00:19:01,069 Your cilantro should be in the bag somewhere. 560 00:19:01,089 --> 00:19:02,159 You're gonna take a handful 561 00:19:02,180 --> 00:19:05,010 and we're gonna chop it up for garnish. 562 00:19:06,170 --> 00:19:08,000 Perfect. And then just... 563 00:19:08,019 --> 00:19:10,089 give it a nice chop. 564 00:19:12,009 --> 00:19:13,039 Perfect. 565 00:19:13,059 --> 00:19:15,119 So take, like, a small sauce pan. 566 00:19:15,140 --> 00:19:16,210 - Mm-hmm. 567 00:19:16,230 --> 00:19:19,160 - And I'm just gonna set it over high heat. 568 00:19:19,180 --> 00:19:21,000 - Let me turn it on. 569 00:19:21,019 --> 00:19:22,229 - I'm just gonna clean up for a moment. 570 00:19:23,009 --> 00:19:24,059 - Oh, oh! 571 00:19:24,079 --> 00:19:26,019 She's wiping on the floor again. 572 00:19:26,039 --> 00:19:28,009 - I'm sorry, this is my easy hack. 573 00:19:28,029 --> 00:19:29,209 I'm just trying to-- - This is a new thing. 574 00:19:29,230 --> 00:19:33,050 Season two, she's just been wiping things onto the floor. 575 00:19:33,069 --> 00:19:34,209 - That's fine, I do it all the time, 576 00:19:34,230 --> 00:19:36,050 and then I go back with a broom. 577 00:19:36,069 --> 00:19:37,169 It works. - Yeah. 578 00:19:37,190 --> 00:19:40,230 - Put a tablespoon of that avocado oil in there. 579 00:19:41,009 --> 00:19:44,029 Oh, we actually still have to add our chocolate here. 580 00:19:44,049 --> 00:19:45,059 Turn it off 581 00:19:45,079 --> 00:19:47,159 so it cools down a little bit. 582 00:19:47,180 --> 00:19:50,050 And then grab your Mexican chocolate. 583 00:19:50,069 --> 00:19:52,139 - So many goodies! 584 00:19:52,160 --> 00:19:54,060 - Oh. This. 585 00:19:54,079 --> 00:19:56,019 - Yes, that's it. Just take it out of the wrapper 586 00:19:56,039 --> 00:19:57,169 and cut it in half if you can. 587 00:19:57,190 --> 00:20:00,050 You're gonna use a lot of strength to cut through it. 588 00:20:01,059 --> 00:20:02,219 - Oh, my God, Sel. - It's okay. 589 00:20:03,000 --> 00:20:04,010 - Oh, is it hard? Yeah. 590 00:20:04,029 --> 00:20:05,089 Just keep--kinda push down, 591 00:20:05,109 --> 00:20:07,099 eventually it'll break. 592 00:20:07,119 --> 00:20:08,209 Or give it a whack. 593 00:20:08,230 --> 00:20:11,030 Get your--fingers, yeah, out of the way. 594 00:20:11,049 --> 00:20:12,129 There you go. 595 00:20:12,150 --> 00:20:14,140 - It's not working. - It's rock solid. 596 00:20:14,160 --> 00:20:15,220 - There we go. - Whoo! 597 00:20:16,000 --> 00:20:17,090 - There you go. 598 00:20:17,109 --> 00:20:18,999 You can literally just throw it into the pan 599 00:20:19,019 --> 00:20:20,199 and stir it until it melts. 600 00:20:20,220 --> 00:20:23,100 We're making it easy. 601 00:20:23,119 --> 00:20:25,009 That's so hot, that lava, 602 00:20:25,029 --> 00:20:27,019 but that's why I wanted you to turn the heat down 603 00:20:27,039 --> 00:20:29,189 because you don't want to burn the chocolate. 604 00:20:30,230 --> 00:20:32,030 - Oh, my gosh. 605 00:20:32,049 --> 00:20:33,189 - Oh, whoa. So much smoke. 606 00:20:33,210 --> 00:20:34,230 Will you-- 607 00:20:35,009 --> 00:20:37,089 turn the thing on? - Yeah. 608 00:20:38,039 --> 00:20:40,199 - So then you're gonna take a pinch of salt 609 00:20:40,220 --> 00:20:43,080 and put it into your mole. 610 00:20:43,099 --> 00:20:44,179 - That's better. 611 00:20:51,000 --> 00:20:52,180 - Oh, that wasn't... 612 00:20:52,200 --> 00:20:54,040 oh, so here's the deal. 613 00:20:54,059 --> 00:20:56,109 I wasn't looking, but you put the chocolate 614 00:20:56,130 --> 00:20:57,190 into the pan with the oil, 615 00:20:57,210 --> 00:20:59,150 not the pan with the mole. 616 00:21:02,039 --> 00:21:03,209 The chocolate goes in with the mole. 617 00:21:03,230 --> 00:21:05,130 - Oh! 618 00:21:06,200 --> 00:21:07,180 - Which is fine. 619 00:21:07,200 --> 00:21:09,020 Just forget that oil 620 00:21:09,039 --> 00:21:11,069 and grab a disc of the chocolate 621 00:21:11,089 --> 00:21:13,149 and cut it in half and throw it with the mole. 622 00:21:13,170 --> 00:21:15,030 - Okay. - It's totally fine. 623 00:21:15,049 --> 00:21:17,999 I was like, "Why does that look so thick?" 624 00:21:18,019 --> 00:21:19,109 Oh, my gosh. 625 00:21:19,130 --> 00:21:21,120 It's so burnt from the oil. 626 00:21:21,140 --> 00:21:23,180 - Yeah, we can forget about that pot. 627 00:21:26,089 --> 00:21:27,139 There you go. 628 00:21:27,160 --> 00:21:29,170 So to this pan is where you're gonna add 629 00:21:29,190 --> 00:21:33,040 one teaspoon of salt... 630 00:21:33,059 --> 00:21:35,119 and one tablespoon of sugar. 631 00:21:35,140 --> 00:21:37,000 - Okay, whew. 632 00:21:37,019 --> 00:21:37,999 - Raquelle, you're gonna find 633 00:21:38,019 --> 00:21:39,119 another small pot. 634 00:21:39,140 --> 00:21:41,130 - Found one. - Okay, great. 635 00:21:41,150 --> 00:21:43,190 Is the oil in the pan? 636 00:21:43,210 --> 00:21:45,010 - Yep! - Okay, cool. 637 00:21:45,029 --> 00:21:46,139 So just take, like, 638 00:21:46,160 --> 00:21:48,090 a handful of that chicken, 639 00:21:48,109 --> 00:21:49,189 throw it in that pan. 640 00:21:51,089 --> 00:21:53,159 - Oh, yeah, that sizzle is nice. 641 00:21:53,180 --> 00:21:55,180 - We're just gonna get a little cooking on the chicken. 642 00:21:55,200 --> 00:21:57,160 And then you're gonna take a ladle 643 00:21:57,180 --> 00:21:58,230 full of that mole 644 00:21:59,009 --> 00:22:00,199 and put it in with your chicken. 645 00:22:00,220 --> 00:22:03,040 You're just kind of mixing the shredded chicken 646 00:22:03,059 --> 00:22:05,019 with the mole. 647 00:22:05,039 --> 00:22:06,179 - Yum! 648 00:22:06,200 --> 00:22:08,080 - How's it looking? - Great. 649 00:22:08,099 --> 00:22:11,099 - So now it's time to put it all together on a plate. 650 00:22:11,119 --> 00:22:13,999 - Whoo-hoo! - Bring your chicken. 651 00:22:14,019 --> 00:22:17,159 Toasted sesame seeds should be in your grocery bags. 652 00:22:17,180 --> 00:22:19,150 - These. - Oh yeah, those are toasted? 653 00:22:19,170 --> 00:22:21,130 - 'Cause they're a garnish at the end. 654 00:22:21,150 --> 00:22:24,130 You're gonna grab one tortilla. - Okay. 655 00:22:24,150 --> 00:22:26,120 - And then you're gonna fill with about a tablespoon 656 00:22:26,140 --> 00:22:28,160 of that chicken stuff. 657 00:22:28,180 --> 00:22:30,070 - Yummy! - Perfect. 658 00:22:30,089 --> 00:22:31,229 And then fold that over and put it on your plate. 659 00:22:32,009 --> 00:22:33,139 We're gonna do five. 660 00:22:33,160 --> 00:22:35,090 It's so lovely that you guys are gonna get this 661 00:22:35,109 --> 00:22:38,059 with, like, fresh tortilla. - I'm so excited! 662 00:22:38,079 --> 00:22:39,199 - Look how beautiful those look! 663 00:22:39,220 --> 00:22:41,080 Okay, so you're gonna take your mole 664 00:22:41,099 --> 00:22:43,059 and you're gonna make a yummy, like, 665 00:22:43,079 --> 00:22:46,029 sauce situation down the middle. 666 00:22:46,049 --> 00:22:48,219 And you can be super, like, heavy with the sauce. 667 00:22:49,000 --> 00:22:50,110 It's all good. - Oh, my gosh. 668 00:22:50,130 --> 00:22:53,060 - The more the merrier. - It looks amazing! 669 00:22:53,079 --> 00:22:56,109 - And then you're gonna take some of that Mexican crema. 670 00:22:56,130 --> 00:22:58,080 So the way I drizzle is I take a spoon 671 00:22:58,099 --> 00:23:00,179 and then I work, like, on a diagonal. 672 00:23:00,200 --> 00:23:02,070 The fun part is, yeah, totally just, like, 673 00:23:02,089 --> 00:23:04,019 adding the crema, right? - Ooh. 674 00:23:04,039 --> 00:23:05,129 - And then you're gonna take some of those 675 00:23:05,150 --> 00:23:07,220 beautiful sliced onions that you did 676 00:23:08,000 --> 00:23:09,210 and just sprinkle them over the top 677 00:23:09,230 --> 00:23:11,080 and over the sides. 678 00:23:11,099 --> 00:23:13,209 And then take a handful of that cilantro 679 00:23:13,230 --> 00:23:15,220 and just sprinkle, sprinkle, sprinkle. 680 00:23:16,000 --> 00:23:17,230 That looks like something out of a restaurant, my friend. 681 00:23:18,009 --> 00:23:19,099 You're doing so well. - Whoo! 682 00:23:19,119 --> 00:23:21,019 - I know, you've gotta get a picture. 683 00:23:21,039 --> 00:23:23,029 - And then you take some of those sesame seeds. 684 00:23:23,049 --> 00:23:25,109 Do a nice sprinkle. 685 00:23:25,130 --> 00:23:26,220 Just a little bit. 686 00:23:27,000 --> 00:23:28,150 And then you don't have any edible flowers, 687 00:23:28,170 --> 00:23:30,030 but I do, so I'm just gonna put them over the top-- 688 00:23:30,049 --> 00:23:31,149 - We do! We--you know what? 689 00:23:31,170 --> 00:23:33,210 We do have edible flowers. - Oh, you do? 690 00:23:33,230 --> 00:23:35,220 Okay, cool, cool! Bring them on! 691 00:23:36,000 --> 00:23:37,140 - Let's do it. - Let's go restaurant-style. 692 00:23:37,160 --> 00:23:38,200 Let's go chef-y. 693 00:23:38,220 --> 00:23:42,220 - Oh, my gosh. These are beautiful. 694 00:23:43,000 --> 00:23:45,220 - We take a picture and then we're digging in. 695 00:23:46,000 --> 00:23:47,160 - Hi, honey. Would you like some of this? 696 00:23:47,180 --> 00:23:49,210 - That's why I'm here. - Okay. 697 00:23:49,230 --> 00:23:51,080 - They're cute! 698 00:23:51,099 --> 00:23:52,149 How did you guys meet? 699 00:23:52,170 --> 00:23:54,030 - Oh, my gosh. - Ah! 700 00:23:54,049 --> 00:23:56,019 - 20 years ago when I was a culinary student, 701 00:23:56,039 --> 00:23:57,229 I was 19 and I got into this sky bar 702 00:23:58,009 --> 00:23:59,139 with a fake ID, and he's like, 703 00:23:59,160 --> 00:24:01,110 "Who's that Mexican? I want to hang out with her." 704 00:24:02,210 --> 00:24:04,090 - And we hung out for a couple years 705 00:24:04,109 --> 00:24:06,229 and then I went back to Mexico, got married, 706 00:24:07,009 --> 00:24:08,149 and he stayed in L.A. and he got married 707 00:24:08,170 --> 00:24:10,150 and then we both got divorced, and 15 years later, 708 00:24:10,170 --> 00:24:12,050 we got married. - Wow! 709 00:24:12,069 --> 00:24:13,999 - We didn't get married. - We're not married yet. 710 00:24:14,019 --> 00:24:15,179 - Wait, we're not married! We got back together. 711 00:24:15,200 --> 00:24:17,110 - We just had a bunch of kids. - We just have kids 712 00:24:17,130 --> 00:24:20,180 and dogs and houses, but we don't--we're not married. 713 00:24:20,200 --> 00:24:22,080 - Wow. - Wow, I love it. 714 00:24:22,099 --> 00:24:23,199 - And mole. - And mole. 715 00:24:23,220 --> 00:24:25,150 We have mole--who needs a marriage license 716 00:24:25,170 --> 00:24:28,090 when you have mole? - Exactly! 717 00:24:30,180 --> 00:24:33,080 - Bon appétit. - Bon appétit. 718 00:24:36,140 --> 00:24:38,170 - Let's get in there. 719 00:24:38,190 --> 00:24:40,130 It's messy. 720 00:24:40,150 --> 00:24:42,160 - Mmm! - Oh, my gosh. 721 00:24:42,180 --> 00:24:45,140 - Oh, my God. - This is so delicious. 722 00:24:45,160 --> 00:24:47,000 - I saw one episode where you were like, 723 00:24:47,019 --> 00:24:48,089 "This is not good," 724 00:24:48,109 --> 00:24:49,139 so I know you're not shy about saying 725 00:24:49,160 --> 00:24:50,230 when something isn't good. 726 00:24:51,009 --> 00:24:52,059 - She's not. - No, I'm not. 727 00:24:52,079 --> 00:24:54,119 This is incredible. - Oh, yay! 728 00:24:54,140 --> 00:24:56,140 - Mmm, my God! 729 00:24:56,160 --> 00:24:58,080 - Look at that. 730 00:24:58,099 --> 00:25:00,169 - Mmm. - If we rate this one to five, 731 00:25:00,190 --> 00:25:02,130 I'm gonna give myself a four 732 00:25:02,150 --> 00:25:04,090 because I should've added more chicken. 733 00:25:04,109 --> 00:25:07,229 - I would give it a five, but I agree with Selena. 734 00:25:08,009 --> 00:25:10,019 We should have put a little bit more chicken. 735 00:25:10,039 --> 00:25:11,149 But outside of that, it's perfect. 736 00:25:11,170 --> 00:25:13,220 - Mmm! - This is why I do what I do. 737 00:25:14,000 --> 00:25:15,130 - I wanted to know a little bit 738 00:25:15,150 --> 00:25:18,030 about the charity organization that you work with. 739 00:25:18,049 --> 00:25:21,129 - I work with this organization called "The MAAC Project." 740 00:25:21,150 --> 00:25:23,090 And they look for kids 741 00:25:23,109 --> 00:25:24,219 that are of Hispanic descent. 742 00:25:25,000 --> 00:25:26,080 They have issues financially, 743 00:25:26,099 --> 00:25:28,039 but they want to get into college. 744 00:25:28,059 --> 00:25:31,209 And we help get them $1,000 scholarships 745 00:25:31,230 --> 00:25:33,030 and get them into college. 746 00:25:33,049 --> 00:25:34,169 - As a thank you to Marcela, 747 00:25:34,190 --> 00:25:38,060 we are donating $10,000 to MAAC Project. 748 00:25:38,079 --> 00:25:42,219 For more ways to support, please visit maacproject.org. 749 00:25:43,000 --> 00:25:44,040 - Thank you so much. 750 00:25:44,059 --> 00:25:45,129 I know they're incredibly grateful. 751 00:25:45,150 --> 00:25:47,070 You're gonna be helping put 752 00:25:47,089 --> 00:25:50,089 10 young men and women into college, 753 00:25:50,109 --> 00:25:51,179 and that is massive. 754 00:25:51,200 --> 00:25:53,170 - That's so cool. - That's amazing. 755 00:25:53,190 --> 00:25:56,140 - You are awesome, thank you! God bless you guys. 756 00:25:56,160 --> 00:25:58,150 - Thank you so much for letting us into your home 757 00:25:58,170 --> 00:26:01,140 and for teaching us, and I'm so happy we did this. 758 00:26:01,160 --> 00:26:03,060 - Good. You guys did such a good job. 759 00:26:03,079 --> 00:26:05,069 You did such a good job! - Whoo! 760 00:26:05,089 --> 00:26:07,109 Gracias, gracias. 761 00:26:07,130 --> 00:26:09,100 - Adios. - Adios! 762 00:26:09,119 --> 00:26:12,019 - Going back to seconds means it's good. 763 00:26:12,039 --> 00:26:13,139 Wow! 764 00:26:13,160 --> 00:26:16,160 - That is something bomb. - I know, that's amazing. 765 00:26:16,180 --> 00:26:18,060 - It's actually crazy. 766 00:26:18,079 --> 00:26:21,169 - This is literally unbelievable. 767 00:26:21,190 --> 00:26:22,170 Whoa!