Easy Carnitas | Basics with Babish
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- čas přidán 1. 05. 2023
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Recipe: basicswithbabish.co/basicsepisodes/carnitas
Music: “Murmuration” by Blue Wednesday
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Love this episode. It felt like the reason I started watching Babish in the first place. Simple, straightforward, no nonsense Basics.
I miss the original format so much
Yeah Andrew centers himself too much in his episodes now. His whole appeal was that the videos were about the food and the media, not the chef.
and no sponsors that take up half of the video!!
@@minch5537 I like his humour though.
@@minch5537 oh no! the host shows himself too much in the show!
2:54 I love how Andrew adds cilantro to the tacos, but in the next shot (when he squeezes the lime and takes a bite), suddenly there's no cilantro on the taco he's about to eat 😂
Well...he said that he doesn't like cilantro lol
That's because the soap had done its job in sanitizing the food and could safely be removed just before eating.
@@Oddigan I feel genuinely bad for anyone whose genetics prevent them from experiencing the joys of cilantro + lime
@@oorto1393 At some point I just have to be happy my genetics made me a human and not some sort of insect that gets cannibalized after mating.
@@Oddigan imo if your genetics bequeathed you with a flaw like soapy cilantro I wouldn't be celebrating at all. It's like lactose intolerance. Just not really worth living at that point.
This will be a challenge but I would love to see Babish make Energon from Transformers in both it’s solid and liquid form
Get your Energon-O's
@@blazingstorm9351 Ener-John's
@@blazingstorm9351 even better if Babish made that
There was that powder that glows in blacklight. I think he can figure something out
@@shadowednight1600 are you sure something that glows in the dark is edible? i'd go for mirror glaze and some bright blue light behind the camera
Rr: Pork butts. They used to transport them from New England in cask-like barrels, which were also called butts, and the nom de plume stuck.
Ahhhh... very interesting. Thanks for sharing.
Neat. I always like the history of things. Thanks.
I appreciate the usage of nom de plume
Andrew, you're back in top form. A lot of your videos of late have once again had that classic Babish feel - that non-superfluous, witty, relatable tone and quick pace - but this was top notch even by that standard (and not just because I love carnitas). I was mesmerised the whole video. Hats off to you and the crew.
"You've really been showing your personality more lately.
I don't like it."
@@cameronphenix2096 another Cameron!
I agree. He's not in alot of videos lately either. These other people are not nearly as entertaining.
To each their own, pal. Don't drag everyone else's passion for cooking with your completely biased opinion.
Your timing couldn’t be more perfect, I’m cooking for a bunch of volunteers at my Church and I said I’d make them all Carnitas last night 😂
Might wanna get started right about now then 😂😂
@@steveloge8119 too right 🤣
What a blessing 🙏
Let’s goo! 💪
Update?
Breakfast with Babish! Thanks for being part of my Tuesday routine.
Easy carnitas was my nickname in high school
Andrew, you're in my head. I was literally cutting up pork shoulder for carnitas for Friday when I heard this drop. I'm going to try Kenji's sous vide method and see how that goes.
Please let us know! Yummy!
Are you trying to mess it up? He said to braise the pork! Just kidding . Hope they turn out great.
Always love a new episode to start the day
2:43 broiling is The Way! That crispiness just makes it extra awesome.
I can't believe I didn't think of this until now, but I would LOVE to see Babish do the soup from Nacho Libre.
1:33 I need those self closing oven doors myself as well
My late father and uncle would always make carnitas in the backyard for occasional parties. I think through this, I believe I can bring back the nostalgia of that time.
This whole video is pure gold and with the writing on par with a Tarantino film
One of the best foods of all time. Thank you for paying a lot of respect to the culture Andrew! I saw my dad make Carnitas once in a huge Cazo, which is a very large metal bowl that is used to create Carnitas traditionally. It's a bit overkill for many people, but it was still really cool to see something that is part of my culture, even if it may seem foolish to some, it's a nice memory.
That’s awesome
Question is the milk traditional?
@@bryantparks6634 it is! My dad made it with milk like that too
Little tip for everyone: during lent, you can get Coke made with sucrose instead of corn syrup in almost every grocery store. Just look for the bottles with the gold or yellow caps labeled as kosher. Much cheaper than the Mexican coke, but kinda hard to find the rest of the year, so stock up if you want to have some for later.
I've never seen Kosher Cola in my life.
The reason why they switch recipe is away from the corn syrup is an extra religion stringency. During Passover we're not supposed to eat leavened bread and or things made from a specific list of grains. There is a tradition to avoid things that were either grown nearby those grains and or could be mistaken for those grains as an extra stringency to avoid cross-contamination.
@@nairsheasterling9457 Most people who aren't near a big city with a sizable jewish population won't.
@@Oddigan I live in Phoenix idk
@@nairsheasterling9457 I was thinking places like NYC, Chicago or San Francisco. No clue about Phoenix.
Ive been watching Babish for years and this is a refreshing return to the fundamentals that I missed so much lately.
Okay, I made this and my husband is going crazy he loves it so much! Thanks for making it easy 😊
PLEASE. Do more basics with banish. Your skills on these we love.
This is actually Basics with Babish. Basics with Banish is the other show, the one where they tell you how to unsummon that gremlin you've accidentally conjured who is eating everything in your sock drawer
You're Commentary through this is simply Spectacular.
Made these carnitas tacos, last night. I heated the corn tortillas and put a light amount of guacamole with diced white onions and cilantro with a squeeze of lime in the mix 👌🏼 delish❤
Love the basics episodes, really missed this series
Oh man. Carnitas is one of my favs. I live in So Cal and the Taco Shop across the street from my home makes amazing carnitas tacos. I get 'em at least once a week. Your dishes all look amazing as well. Excellence as usual, Andrew! Thanks!
Great timing. I was thinking of doing some sort of large pork roast situation this weekend for my meals for the week. This might just make my pork rotation.
Nice that this has its own video now! Ive always kept going back to the meat tornado video for remembering little things on the recipe. The coke addition is new here though, I'll have to try it.
Wow I just had these yesterday, nice timing
This video is utterly amazing ❤
This is the basics ive been missing. I understand all the recent projects but this was *Italian chef kiss*
i love how blunt babish is at 4:20
This entire comment is a play on words, and I appreciate it.
That cubano carnitas technique for a group was absolutely brilliant. Loved that.
Congratulations on 10 mill
I've been making carnitas since the meat tornado episode. I love the update!
Made this a few weeks ago, it was amazing. Crisped it up in a cast iron over lump charcoal in my grill, that was literally the cherry on top! Absolutely delicious, also carnitas breakfast burritos is absolutely mandatory with this...
Thank You!
Yuppie! New Basics with Babish video!🎉
Thank you so much for sharing this! I've tried to make this a couple different times but couldn't get the flavor right, should have used lard. Now I know. Been a fan for years, love your videos. You should narrate for audible.
Carnitas with no salsa is crazy
for real carnitas con chili verde is amazing
they all looked delish
Great recipe and video, thanks for sharing!
I only missed some salsa… ♥️
Awesome bro. Looks great
sliders look amazing dude
You rock; love your attitude and videos!
heck yeah, easily one of my favorite foods thx, andy
Could you make Grandma Brownie’s Chocolate Chunker Wunker Bunkers Cereal, now with even bigger chunks of chocolate chunks, from Brain Dump?
That Dutch Oven looks awesome!
Carnitas seems perfect as a filler for both quesadillas and omelets.
Yessssss. This will make my Puerto Rican man very happy. Gracias
Great fan❤️
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Just brilliant.
🎶 Warm smell of carnitas, rising up through the air 🎵
Dude that was awesome!!!
What a throwback
great video babish!
little tip, for the flautas use toothpicks to keep them from coming undone, at the ends of the flautas. Once they are cooked the toothpicks simply slide out, just dont forget you use them or else you might end up with a small injury
Wow those carnitas cubanos at the end looked way too perfect
Loved you on the Adam Friedland show sir!
Yes! Babish at his finest
The first two are genuinely some of my favorite childhood meals, thanks Babish for triggering my nostalgia!
Great fan❤️
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I feel like you should tackle Meemaw’s Brisket from Young Sheldon. I know you did the Kosher Brisket from the Marvelous Ms. Maisel but this would be an interesting look at barbecued brisket and Texas style barbecue
Man, pretty mean subjecting him to that horrible excuse of a show, though
I have to hand it to you, man. Those cubanos look FIRE.
You should do another version where you do it just on the stove top to talk about cooking time difference. Great video as always though
A delicious idea to make is Smothered Porkchops/Chicken Fried Bacon/Chicken Fried Bananas from Everybody Hates Chris episode, "Everybody Hates The Gout"
Don't forget the salt
Some day I'd love to see something made several times just with progressively more bay leaves, to finally determine what difference bay leaves make.
That was an awesome trick with the sandwiches though for quick preparation of multiple buns.
If you steep some bay leaves in water you can find out what flavor they bring
loved you on the adam friedland show!
masterful
I'd love to see you make Volcano Smoothie from Sing 2
Just to add, there is a difference between flautas and taquitos. Flautas are usually made with flour tortillas and have more filling, while taquitos are normally smaller and made with yellow corn tortillas. Some people will use them interchangeably on occasion, though. It all looks delicious either way!!
fascinating. I never see either of those except as expensive frozen meals at the grocery store, and they do indeed seem to use them interchangeably.
Are you from Tamaulipas? 'cause thats the only place in Mexico ive seen they make flautas with flour tortillas, no hate by the way they taste awsome, just wondering if that's a thing somewhere else.
@@luisgallardo8293 Hey, no worries. I'm from Texas and I've eaten at a lot of Mexican and Tex-Mex restaurants. (I say that to clarify that I know there's a difference between Tex-Mex and the large variety of Mexican cuisines and don't lump them all together.)
My experience has been that the distinction is common at various Mexican restaurants and universal at Tex-Mex restaurants. But now that you mention Tamaulipas, that reminds me that a majority of Mexican food I tasted in Texas were in different norteño styles, so maybe the distinction is more of a borderlands thing?
Thank you for sharing that about Tamaulipeco cuisine btw!
I lived in Coahuila for almost half my life and have never heard of flautas being made with flour tortillas. 🤨
In fact Ive never heard of any dish that requires frying flour tortillas.
Also Mexican from Aguascalientes (northern center Mex) flautas are made with corn tortillas. Wheat flour tortillas are more popular on the border states but never heard about wheat flour flautas.
Tacos dorados or taquitos usually refer to frying folded in half , usually using a toothpick to keep it closed.
refer a
Amazing
Great video.
Great fan❤️
Congratulations you have been selected among my selected winners use the above name to acknowledge your prize..
This might be more of an Arcade with Alvin idea, but I'd love to see a recreation of the Grammeowster Chef's Platter from Monster Hunter World Iceborne. I remember loving the episode Babish did on the chefs choice platter from the base game
So, I did everything a little bit wrong, and it was still delicious. Highly recommend, and don't stress about doing it perfectly.
This entire video blew my mind. Didn't know carnitas were stewed /in lard/, didn't know flautas were made like that, didn't think the inverted cubano thing would work or look quite as delicious as it did. Just wow.
Happy to know that one of my favorite chefs also has the "cilantro tastes like dish soap" gene.
Taco Tuesday just glowed up!
Thank you sistah 🙏🏾….from a Cuban man that needed to up his Arros con Pollo game (my LeChong skills are more than adequate ☺️😝. Excellent vid 🙌🏾🌹
Looks yum
Incidental Babish music for the win.
Fun fact, Mexican coca cola is now high fructose corn syrup also but the stuff they export to the US is cane sugar because of marketing.
It's actually all about the water source. The absolute best is the 500ml
I appreciate the new method. I attempted these 52weeks ago and they came out dry as I neglected to acknowledge that cooktime may depend on the burner and ambient temp etc. The oven version will hopefully yield non dry carnitas.
Andrew, I’m begging. Do us people from Guadalajara a favour and make tortas ahogadas with those carnitas.
hey Andrew congrats on 10 million subscribers. got dang you have grown since a few years ago
Gonna need to try this variation. Never heard of anyone usng Evaporated milk, but could be a difference between reginional styles of Carnitas.
an alternate to making the cream thinner, mix some milk and salt with regular sour cream until you get it to the desired consistency. i've always done it like this.
Any thoughts on making these with country style pork ribs?
This pork preparation reminds me of Kenji's carnitas. He then adds a tomatillo salsa verde and pickled red onions. Delicious.
BABISH IS DIFFERENTTTT
Looks super tasty carnitas tacos are one of my favorites but making the use of the leftover pork by wasy of the Cubano sandwich is legendary. Very well done!
Rare to find a CZcams video that could make me cry lol.
As a Mexican i say Bravo babish
@babishculinaryuniverse can you make a Basics: Flavors episode that explains how to experiment with the five different categories of flavor? What sweet flavors pair with spicy flavors. Or when and how to add umami, salty, or bitter in the right amount? Maybe what foods go well with which types of flavors (or don't go well)?
You could do the last one in a large sandwich press
I need the carnachos immediately.
Woo! Get back the basics, baby! Yeah!
Idea: Books with babish:
Double cheeseburger, vanilla shakes and extra large servings of French Fries from the garden gnome emporium in The Lightning Thief. I need this.
Cubanos! Great choices! ...I do question radish on the nachos, but I've never tried it so what do I know
You should do a series where you remake early recipes with your current knowledge and experience
wonder if you could do this in a preassure cooker to cut down on the cooking time
Cupcakes from Critical Role would be amazing to see!
I'm a simple man. So bread, meat and cheese is my winner here 👏🏻
Yum