$396 vs $20 Tacos: Pro Chef & Home Cook Swap Ingredients | Epicurious

Pro chef Saúl Montiel from Cantina Rooftop and home cook Gina are swapping recipes and hitting the kitchen to make tacos. We provided Gina with all the ingredients necessary to make chef Saúl’s gourmet $396 quesadilla recipe, sending only $20 worth of your typical, store-bought stuff back the other way. Will Saúl elevate Gina’s modest materials into a fancy feast? Can Gina keep up with the demands of Saúl’s recipe? Which taco looks better to you?

Director: Ian Stroud
Director of Photography: Ben Dewey
Editor: Jared Hutchinson; Micah Phillips
Featuring: Saul Montiel
Talent: Gina Kim
Director of Culinary Production: Kelly Janke
Producer: Isabel Alcantara
Culinary Producer: Jessica Do
Culinary Assistant: Christopher Liu
Line Producer: Jen McGinity
Associate Producer: Amanda Broll
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Caleb Weiss
Audio Engineer: Rachel Suffian
Production Assistant: Alex Mitchell
Researcher: Vivian Jao
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds

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I’m cooking with tequila today I might need a shot of this hi I’m Saul I’m a professional chef and these are my $396 taco ingredients hi my name is Gina I’m a home cook and these are my $20 Taco ingredients oh oh no oh this is the saddest tray I ever seen

In my whole life this is a lot so the dish that I was going to make was lambar Baka tacos de Canasta what kind of meat is it with Chiles and esav avocado and tomatillo salsa these I’ve never used before with Gina recipe we have more simple ingredients but with a

Little off and a lot of Technique we can make it even better so if I have to guess this will cost $1 19987 $20 $150 $396 very expensive Taco so here we have Chef Saul’s recipe book and if we flip through he’s written down some ingredients for me I know

Nothing about tacos de canesta Tacos de canesta it’s a taco that has been sitting on a on a basket for a long period of time basket okay so high school Spanish has led me to nowhere so I covering them they stay nice and warm and soft and delicious let’s start with

Our Barbacoa marinade we’re going to grab our chili anchos we’re going to get rid of the stumps the seeds we’re going to cut it into little pieces mcow into our mixer when to put that into a blender with garlic oranges Chipotle and a can and then a couple tablespoons of

The sauce chicken stamp Apple syrup vinegar oh my God here we go oh my God totally forgot to add these spices so let’s do that cumin ground coriander Mexican oregano smoke cinnamon cloves oh that changed the color make sure you try your marinate before you use it oh that is very strong definitely

Salty Savory uh a lot of heat so G was planning on making Korean tacos so I was going to be making some very simple tacos with things that I found in my fridge I’m not going to do that I’m going to be making crispy Korean takitos

With kimchi Sala fresa so now I’m going to make the marinade of my meat now something that I do when I chop garlic is add a little bit of salt this will help sweat the garlic and they will stick together so I have a beautiful garlic paste right here now we’re going

To do some onion I want this white part to be part of the marinade and the green part I want that to be part of the uh garnish and also the sauce you have to use everything there’s no wasting otherwise food cost will be really high

I was planning on making picko uh chill for my tacos now I have cabbage a little bit of juice it’s full of flavors look like a red Chim churi we’re going to add a little bit of sugar now what sugar is going to add to my pork it’s going to

Caramelize it so it’s going to add flavor and color and I don’t know if I want to use salt I’m going to use soy sauce instead of salt pepper a little bit of oil and it’s going to prevent it from sticking to the pan and now we’re

Going to add some nut flavor from sesame seed oil so it looks like I have a nice marinade here I wish I had lime orange pineapple juice now it’s time to add this th slices of pork make this meat happier continuing on with our lamb barboa we’re

Going to prep the meat salt and pepper your next step is searing the meat going to lift you up a big boy once you sear your meat that means that you bring in the flavors of the Lamb even better oh my God okay here you go CH one of the

Reasons why we’re using orange is going to cut a little bit of the gaminess from the lamb the reason why I putting onion and the KN because we don’t want to burn the meat orange slices on top and then put the meat on top and then bay leaves

Put it around and then my marinade we’re going to cook it at 325 for 3 and 1 half to 4 hours lamb has been cooking for 4 hours wo now I’m going to look around for the bones and remove them you’re going to pull the meat off the bone we’re going to save

Some of the oil to heat up our tortillas and now I’m going to shred the meat shredding is very easy cuz it’s so tender meat is done now it’s time to make kimchi salsa fresa first thing that I’m going to do I’m going to D some scallions normally I’ll add onion to My

Salsa so that will be my Pat onion and now AO garlic so now this lovely kimchi gracias Korea I’m going to use some of sesame oil little bit of salt and I’m going to add a little bit of water just to make My Salsa a little

Smooth o i just create something it’s so delicious all right we’re going to work on our Chili’s and esab this is very simple once you do this you can do this with any vegetable cauliflower just going to break it apart with my hands Fresno pepp first I’m going to poke

Holes in these that’s just to incorporate the vinegar and everything inside the pepper we’re going to blister these vegetables a little bit Mexican Oregan coriander seeds cloves and three pepper corns and a couple bay leaves and some thyme and salt oh it smells really good pouring in some water apple cider

Vinegar so it looks cooked and now we’re going to chill it in the refrigerator now I’m going to sear the park add some quinchi to it scallion I’m going to add a little bit of oil it’s going to be some smoking here and we’re not going to

Touch it we’re just going to let it cook now I’m just going to Dy some of the kimchi I’m going to cook the onion right there I just want the onion sweat now another kimchi o look that’s what I was talking about nice and caramel like you know

What this reminds me of tribe tacos in Mexico oh my God all right now it’s time to make our avocado and tomato salsa going to remove the papery husks off of the tomatillos and it’s like unwrapping a present I have these peppers next we have avocado cilantro and go and then

Lime oh that’s so much more easier than doing an orange with your bare hands cannot forget the Salt it’s spicy oh my god well that’s really good yeah a plus now it’s time to roll and Fry our takitos we’re just going to heat up the tortillas we want to keep them nice and flexible and the reason why oil it’s to prevent them from

Break you fold them cold they break so look now you fold them they don’t break so I’m going to grab a tortilla a little bit of stuffing push this tortilla all the way in the end and going to pull it and then we’re going to close it I want

This tortilla to be very tight because I don’t want inside to be dry and there you have my stuff takitos now we’re going to be making our lamb and potato filling the reason why I choose roasted potatoes is because they’re large they’re easy to peel and it’s easier to

Cut and have almost the same size I’m going to Salt this water I cook these until they’re tender potatoes are cooked and I’m going to mash it incorporate this potato into the lamb this looks so good that delicious okay Gina so next step is cascabel oil and and that oil is

Going to keep the tacos soft and Hot Tacos the Canasta that remain to be travel so we make those tacos here and then we travel 2 hours and then we sell them there that’s how they do it in Mexico we’re going to move on to our oil

Cut this onion in half Peppers D stem and D seed and then you’re going to cook this on boiling water until you see the onions cook and the pepper change the color so it will be more red going to spoon into the mixer okay then heat up some

Lard okay so now I’m going to pour this mixture in with the lard so now it’s time to fry our takitos I’m going to be using vegetable oil how do you know these are done when you start seeing less bubbles not enough bubbles lot of bubbles it’s ready to go please do not

Eat the toothpicks that’s crispy and now it’s time to fill our tacos I’m going to use some of this fat that I saved from earlier what the oil is going to do is going to add flavor of the lamb and also it’s going to keep the tortillas nice

And flexible now I’m going to fill the tortillas with the filling and then squish it now we’re going to fill our basket with tacos here’s our towel plastic wrap and now we have parchment paper and this prevents plastic from melting so here’s our first Taco going to layer them

Around the perimeter of the basket then onion then layer of onion then another layer of tacos and then another layer of onions oil is ready it looks like lava and now we’re going to pour it into the basket of tacos and then I’m going to wrap it all up to keep it

Warm now now it’s time to play now I’m going to dice scallions put them on ice so they’re nice and curly and crispy let’s take our salsa it’s like a nice healthy dollop kind of looks like a mole we’re going to serve a lot of takitos now the grand

Reval ooh okay I think three is a nice portion pickle veggie pepper oh it’s Christmas my Christmas tree and here you have it my crispy Cor Style takitos with kimchi salsa fresa so here’s my take on Chef sa’s tacos I hope he likes them very curious to see what he’s done with my

Ingredients hello how are you good how you doing yeah ooh wow yours look better than mine this looks like a sculpture well listen when it becomes to Tacos the Canasta I think this is what I’m picturing this is what I’m thinking of great job I’m so

Glad every looks on point it it took a very long time cheers cheers good job yummy this is worth the effort it’s pretty good enough meat enough potato vegetables point yay I’m really excited to see what you make with my ingredients this does not look like

$20 this looks like you know $120 I wish I had more ingredients like I always I like to have a lot of ingredients I don’t know why oh it did I I I learned you like a lot of ingredients okay let’s try it Sal M wow that’s really nice and you

Said you didn’t you’ve never had kimchi before you should come to my mom’s house it’s great I mean this is delicious this has been fun for me because I’m learning more about other cultures and ingredients Che done look how much I got yeah what well it was a long day