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THE EVERY-MEAT BURRITO INSPIRED BY REGULAR SHOW: 2 MILLION SUBSCRIBER SPECIAL

Picture for The Every-Meat Burrito inspired by Regular Show: 2 Million Subscriber Special

18,108,922 views  This week we're celebrating hitting 2 million subscribers with maybe the most cartoonish cartoon food ever imagined: the every-meat burrito. While we were unable to procure any giraffe, jackal, or naked mole rat, the combination of every commercially-available meat ended up tasting like something far worse than chicken. Follow along as we get that taste out of our mouth with the every-pork burrito!

US

original

metric

INGREDIENTS

Big tortillas

Big tortillas

Chicharron

Chicharron

Carnitas

Carnitas

Chorizo

Chorizo

Al pastor

Al pastor

Bacon

Bacon

Pork belly

Pork belly

Baking soda

Baking soda

Salt

Salt

Pork Shoulder

Pork Shoulder

orange

1 orange

Serrano peppers, halved

Serrano peppers, halved

Vegetable oil

Vegetable oil

onion, chopped

whole onion, chopped

Pepper

Pepper

bay leaves

4 bay leaves

cloves, halved

6 whole cloves, halved

cinnamon

2 sticks cinnamon

Bamboo skewers

Bamboo skewers

Pineapple

Pineapple

limes

2 limes

long grain white rice

2 cups long grain white rice

water

3 cups water

Salsa

Salsa

Sour cream

Sour cream

Monterey jack cheese

Monterey jack cheese

For the Spice Paste

For the Spice Paste

guajillo chiles

5 guajillo chiles

pasilla chiles

5 pasilla chiles

Onion powder

Onion powder

of garlic

3 cloves of garlic

of cumin

shake of cumin

Mexican oregano

Mexican oregano

Ground annatto seeds

Ground annatto seeds

DIRECTIONS

1.

For the Chicharron

1.

Cover meat in baking soda and salt and refrigerate on a rack for 2-24 hours.

Pork belly

Pork belly

Baking soda

Baking soda

Salt

Salt

2.

Once removed from the fridge, cut the pork belly into half inch pieces.

3.

Place the meat in a wok and barely cover with water, bring to a boil, and skim off any scum that comes to the surface for the next 2-4 hours.

4.

Cook down until pork belly is rendering in its own fat.

5.

For the Spice Paste

1.

Boil the guajillo and pasilla chiles for about 15 minutes or until they're nice and soft.

guajillo chiles

5 guajillo chiles

pasilla chiles

5 pasilla chiles

2.

Strain them and reserve their boiling liquids.

3.

Remove the seeds from each pepper.

4.

Return the peppers to the liquid once they’ve been deemed seedless.

5.

Add peppers to a high powered blender with a shake of onion powder, a few cloves of fresh garlic, a little shake of cumin powder, a generous pinch of Mexican oregano, and a spirited sprinkling of freshly ground annatto seeds

Onion powder

Onion powder

of garlic

3 cloves of garlic

of cumin

shake of cumin

Mexican oregano

Mexican oregano

Ground annatto seeds

Ground annatto seeds

6.

Blend on high for about 1 minute.

7.

For the Al Pastor

1.

Break down pork shoulder into slices no thicker than ¼ inch.

Pork Shoulder

Pork Shoulder

2.

Once broken down, add pork to a bowl along with spice paste marinade and gently massage until all the meat is coated.

3.

Cover bowl in tin foil and place in the fridge for 2-3 hours.

4.

Cut the pineapple at the bottom so you have a piece that is about 2 inches tall. Place two bamboo skewers next to each other. Place meat over the skewers making a makeshift shawarma.

Pineapple

Pineapple

Bamboo skewers

Bamboo skewers

5.

Cut the top of the pineapple and place that on top.

6.

Place in a 350°F oven, right up against the side wall of the oven, rotating frequently to get that charred shawarma effect.

7.

Remove from oven and shave off meat much like a shawarma, and set aside.

8.

For the Carnitas

1.

Preheat oven to 275°

2.

Add carnitas to a baking dish.

Carnitas

Carnitas

3.

Cut one orange into quarters and squeeze the juice over the carnitas. Take the squeezed orange flesh and add to the mixed meat mixture.

orange

1 orange

4.

Add serrano peppers (halved) to the mixture along with a whole onion (chopped), a generous pour of vegetable oil,  kosher salt, and pepper.

Serrano peppers, halved

2 Serrano peppers, halved

Vegetable oil

Vegetable oil

Salt

Salt

Pepper

Pepper

5.

Also add fresh bay leaves, garlic (halved), and cinnamon sticks.

bay leaves

4 bay leaves

cloves, halved

6 whole cloves, halved

cinnamon

2 sticks cinnamon

6.

Mix everything together and cover in tin foil.

7.

Place in the oven for 3 ½ hours.

8.

Once cooked, uncover, and remove meat from spices. Start shredding until all carnitas is shredded.

9.

Set aside and refrigerate until needed.

10.

For the Rice

1.

Take boiling water, adding squeezed limes and a shake of cumin along with long grain white rice in a casserole tightly covered with aluminum foil and bake for 20-25 minutes at 400°F.

long grain white rice

2 cups long grain white rice

limes

2 limes

of cumin

shake of cumin

water

3 cups water

2.

For the Burrito

1.

Cook some bacon in a pan. Remove bacon and use the fat to crisp up Chicharron and carnitas.

Bacon

Bacon

2.

Take a large tortilla and spread down a base layer of white lime rice and a few slices of our chorizo sausage.

Big tortillas

Big tortillas

Chorizo

Chorizo

3.

Next add the crispy chicharron and carnitas. Then comes the al pastor. Top that with some monterey jack cheese, salsa, sour cream and bacon.

Chicharron

Chicharron

Carnitas

Carnitas

Al pastor

Al pastor

Monterey jack cheese

Monterey jack cheese

Salsa

Salsa

Sour cream

Sour cream

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