The Wonton Don | Donnie Does
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00:00 Hey, how are you? Welcome back to Gooned Up, a special Mexican edition.
00:04 We got my guy Rick Ortiz from Antique Taco. Come on the set.
00:09 Antique Taco, one of the best taco places in Chicago.
00:12 Yeah, I'd say so.
00:14 I've always wanted to make an al pastor rangoon, and I've tried on my own, but I really have no idea what I'm doing.
00:21 So I thought, let's bring in an expert.
00:28 Thank you for having me. The one thing about al pastor is a lot of ingredients.
00:31 We got chile guajillos, ancho chilies, tomatillos, onions, all kinds of stuff.
00:37 How many types of chilies are there?
00:39 Oh man, there's a lot. You know, we have our ancho, our guajillos, our morita, our arbol, cascabel.
00:48 Now if you asked your average American, they could probably name jalapeño and chipotle.
00:53 Yeah, in chipotle, your chipotles are your jalapeños that are dried.
00:58 Oh, so chipotle and jalapeño are the same thing. Fun fact.
01:02 But one of our main ingredients, the pineapple.
01:04 Can you tell me a little bit about the history of al pastor?
01:07 We had in Mexico, Lebanese immigrants that settled there, and they brought their shawarma.
01:14 First it was used with lamb, and then they started stacking it like shawarma.
01:19 On that big rotating spit.
01:21 On the trompo. After, I think, about 30 years or so, it slowly changed, made its way to Mexico City,
01:28 and that's when you started seeing the pineapple, cilantro, and onion. And also pork.
01:32 Something I had no idea about Chicago was how large of a Mexican population there is.
01:38 Yeah, no, I know. I mean, I think that's why we have some of the better restaurants, you know, Mexican restaurants too.
01:43 You know, that's who's cooking in the back.
01:45 You guys rage for Mexican Independence Day.
01:48 Yeah. Like, the streets were just shut down, gridlocked traffic.
01:53 Yeah, we go crazy. I think, you know, when you start seeing the flags going around, you know it's going to be a good time.
02:04 Chicago being as cold as it is, why did Mexicans choose this city as the spot to grow up?
02:11 It was too hot over there.
02:13 You know, mainly work. It was work, you know, better life.
02:16 I know my grandfather came here and worked on the railroad until he retired.
02:19 Lived to 100 years old. But yeah, he was kicking it.
02:22 So, I know you have some pork pre-marinated, but you were also going to show us how to make an al pastor marinade from scratch?
02:28 Yep. So, all of this is going to get caramelized, toasted, and then we're going to put it in the blender with all our spices.
02:34 And then we have pineapple juice, apple cider vinegar, and orange juice. These are all fresh.
02:39 This is going to be fancy. Let's get cooking.
02:41 You don't want to burn it. You want to toast it.
02:46 So, you have your tomatillos. I like to put those on one side down first.
02:50 And then always you want some fresh garlic as well.
02:55 So, those toast a little bit more.
02:57 What I'm going to do then, we're going to add our spices to that.
03:00 So, we got canela, which is that stick, about, you know, a good two, two inch pieces.
03:05 We got fresh bay leaf and then clove.
03:08 And then we have cumin seeds.
03:11 So, look at it. See how they're already starting to brown a little bit.
03:18 What I'm going to do next is, once they're toasted, I'm going to add these to our blender.
03:22 I'm going to add a little bit of pineapple juice, just so that it doesn't get caught on the blade in the bottom.
03:29 Okay. You want to do the honors?
03:31 Add a little bit of pineapple juice right in there.
03:36 All of it? Yeah, go ahead. All of it.
03:38 Now, a little bit of apple cider. Go about three quarters of that.
03:42 And now, I'm going to finish with a little bit of fresh OJ.
03:45 Let it go a little bit.
03:47 Then we'll taste and see what we have to adjust with.
03:49 Maybe a little bit of salt, a little bit of pepper.
03:51 One of our most important ingredients, our achiote.
03:54 Now, where does someone even buy that?
03:57 So, like any Mexican grocer.
03:59 Yo puedo hablar español un poco.
04:03 Ahora tu e...
04:07 Blender.
04:09 Mix ya. We're going to blend it.
04:11 Mix ya. Yeah. Mix ya. How could I forget that?
04:14 Let's give it a taste now.
04:16 Should I just lick this?
04:18 We might have to use that again.
04:20 Do we have a spoon? A little tasting spoon?
04:23 Oh, wow. This guy comes prepared.
04:25 It's very good. It's got like a sour aftertaste, but that's probably what you want.
04:31 Yeah, that's the achiote, but also the pineapple.
04:33 It's also going to help break down the pork.
04:35 There's an enzyme in there that's going to help marinate it overnight.
04:38 So, you want it to have that sour flavor.
04:40 You know, you want it to be powerful. Fuerte.
04:42 Fuerte. I know what that means.
04:44 We got a guy, White Sox Dave, who works here.
04:46 He's fluent in Spanish. Oh, yeah. He's right here.
04:48 Como estas?
04:50 De donde eres?
04:52 Yo soy de Chicago. Mi familia es...
04:54 De Zur?
04:56 Yeah, si. De Chicago. Si, la Zu. De Chicago.
04:59 Y tu?
05:01 Veinte y cinco mias del oeste de aqui.
05:05 Okay, we...
05:07 I took him outside the country for the first time.
05:09 We went to the Dominican Republic. About a year ago.
05:12 And yeah, Dave was my official translator.
05:14 Y tengo mucha hambre.
05:18 You're still hungry? No. I forgot how to say thirsty.
05:21 He got me out of some sticky situations.
05:24 And into some sticky situations.
05:26 Yo!
05:28 That guy just tried to rob me.
05:30 So, it turns out I actually was robbed.
05:33 I'll talk to you in a bit. I'm really about to shit my pants.
05:36 Yes, okay. Yep, yep, yep.
05:38 We're making al pastor.
05:40 Tu sabes que ingredients en al pastor?
05:43 Ah, si. Tomatillos.
05:45 Tomatillos.
05:47 Poblanos.
05:49 No poblanos. No poblanos.
05:51 Piña.
05:53 Cumino. Canela. You know, all that.
05:55 What do you guys think? Good? Yeah.
05:57 That's the marinade.
05:58 Alright, Dave. It seems like he speaks pretty good English.
06:00 So, I'm not going to need your translation skills anymore.
06:03 But if you want to come back when the reign of goons is over.
06:05 I'll try some stuff when you guys are done.
06:07 Okay, great.
06:09 Mucho gusto. Mucho gusto. Okay?
06:11 Okay, so we are ready to make the goon filling.
06:14 So, I'm going to cut a pineapple.
06:16 Just to add a little bit more to our mix.
06:20 Next step is that we're going to go and start searing off our pork.
06:23 [Music]
06:27 In a minute, I'm going to move some aside.
06:29 We're going to put some onions down.
06:31 [Music]
06:33 Over here, I made a little bit of salsa.
06:36 This is tomatillos simmered with onion, jalapeño, some cilantro.
06:42 And then we actually add poblano.
06:46 [Music]
06:52 Mix and then add cheese?
06:54 Yeah, we're going to let it mix.
06:56 So, now we're cooling it off a little bit.
06:58 Now, obviously, normally you use cream cheese in a Rangoon.
07:02 With a Mexican goon, you use chihuahua cheese.
07:05 [Music]
07:07 So, a nice little fold.
07:08 Like kind of fold it in.
07:09 And then we'll start getting into assembly, right?
07:13 Wrapping and stacking.
07:14 Wrapping and stacking.
07:15 Okay, we brought in our wonton specialist, Henry.
07:19 How you doing?
07:20 We have a lot of filling to wrap up.
07:22 But first, I want to see how well you wrap a Rangoon.
07:24 I'm going to have to time your GPM, goons per minute.
07:27 I assume you've probably wrapped in empanada before?
07:30 Okay.
07:32 It's pretty similar.
07:33 I mean, hey, if you want to wrap these like an empanada, there's no wrong way to wrap a wonton.
07:36 Well, I'm going to try to create this Aztec pyramid that I was working on.
07:42 Aztec pyramid, goons?
07:44 We are in for a treat.
07:46 Do a warm-up, goon.
07:47 The first ever Aztec pyramid Rangoon, folks.
07:50 We'll see.
07:52 Oh, okay, yeah.
07:54 I call that the four-corner technique.
07:57 One, two, three, go.
08:01 [♪♪]
08:19 I think he made a mistake laying it down for all six when he might not even be able to get to the last two.
08:26 30 seconds.
08:27 Dang.
08:29 [♪♪]
08:33 Damn, it's harder than I thought.
08:35 [laughter]
08:36 Dang.
08:37 And we are done.
08:38 All right.
08:39 Yeah, it backfired on me, the assembly line.
08:41 It did, but goonery is not a speed sport, okay?
08:46 It's about quality.
08:48 No reduce?
08:50 No.
08:51 [laughter]
08:53 [♪♪]
08:56 I'm going to make a triangle, and then I just bring one corner in front of the other and pinch.
09:01 Not only are we making al pastor Rangoons, we're also making some al pastor wonton tacos.
09:08 I'm just going to use our Aztec pyramid four-corner.
09:12 Oh, okay.
09:14 So this would be like if you were at a fancy Mexican restaurant, and they were like, "Would you like our Rangoon trio?"
09:20 Hey, I'm going to run a special, and we'll name it after you.
09:23 Feel free.
09:24 [♪♪]
09:27 This looks beautiful.
09:29 Cheers, guys.
09:30 Cheers.
09:31 Cheers, Henry.
09:32 Holy shit.
09:33 Henry went heavy on the salsa.
09:35 [♪♪]
09:37 This is everything I could have hoped for in an al pastor Rangoon.
09:41 It captures the flavor of the taco that I love so much, but then you've got the crisp of the wonton wrapper.
09:48 Good job, Rick.
09:49 Thank you.
09:50 You're honorary Chinese now.
09:52 I got to try this one too.
09:54 [♪♪]
09:56 Tender is a better vessel than a tortilla.
09:58 What do you think, Rick?
09:59 That's just shitting on his whole heritage right there.
10:02 Do not speak ill of tortillas, okay?
10:07 There's enough room in this world for wonton wrappers and tortillas.
10:09 I agree.
10:10 Well, Rick, thank you so much for coming in.
10:13 I mean, we still have enough to wrap about 50 more.
10:16 Maybe I'll dress him up, see if some other people in the office want him.
10:20 I'm going to see if the Yak wants to sample these.
10:23 I don't know about Brandon.
10:24 I think he gets a little weirded out by anything that's not Chick-fil-A.
10:28 You got some al pastor Rangoons made by Al Pastor Rangoon.
10:33 Bring them over here.
10:34 Yummy, thanks.
10:35 All right.
10:36 I love them.
10:37 I love al pastor.
10:38 [♪♪]
10:44 There you go.
10:45 Thank you.
10:46 [♪♪]