Claire Corlett

Fish Food, Fish Tanks, and More
Make Tacos 3 Ways: Cola-Braised Pork, Baja Fish, Potato And Peppers  | TODAY

Make Tacos 3 Ways: Cola-Braised Pork, Baja Fish, Potato And Peppers | TODAY


>>>”TODAY FOOD” IS BROUGHT TO YOU BY RITZ CRACKERS. FOR ANY OCCASION, YOU HAVE THE STUFF TO MAKE LIFE RICH.>>WE’RE BACK WITH “TODAY FOOD.” THIS MORNING, TACOS THREE WAYS. MARCELLA IS THE CO-HOST OF “THE KITCHEN” ON THE FOOD NETWORK AND AUTHOR OF “CASA MARCELLA.” TACOS THREE WAYS. I LOVE IT. A BRAISED PARK TACO?>>I LIKE TO DO IT WITH COLA. IT GETS CARAMELIZED.>>WE HAD PEOPLE THAT MADE THE EXPERIMENT.>>WE HAVE THE PORK SHOULDER. ALL OF OUR BEAUTIFUL SEASONINGS. WE HAVE THE GARNISH. AND I LIKE TO ADD HERBS TO MY CARNITAS. SALT AND PEPPER ALL OVER. I LIKE TO DO A TON OF GARLIC POWDER. AND I DO ALL SIDES, OBVIOUSLY. I THROW THIS IN A POT. NICE, THICK, HEAVY DUTCH OVEN.>>YOU WANT THE FAT IN THERE, RIGHT? IT’S CARNITAS.>>WHEN YOU COOK CARNITAS, YOU ADD EXTRA LARD. YOU HAVE A FATTY CUT OF PARK, YOU DON’T HAVE TO ADD THE EXTRA CALORIES.>>IT’S SO DELICIOUS.>>WE ADD SOME WATER. AND THEN, THAT COLA.>>WHY THE COLA?>>WHEN IT COOKS DOWN, YOU’RE GOING TO GET CARAMELIZATION. IT’S GOING TO GET NICE AND THICK AND SYRUPY. AND IT’S GOING TO COAT YOUR MEAT SO BEAUTIFULLY. I LIKE TO ADD SOME BAY LEAVES. LATE TARRAGON AND FRESH THYME. AND LET IT COOK UNTIL IT’S NICE AND THICK.>>HOW LONG?>>A GOOD HOUR. BUT EVERY PAN IS DIFFERENT. AND EVERY PIECE OF PORK HAS A DIFFERENT AMOUNT OF MOISTURE. IT HAS TO LOOK LIKE THIS.>>GREAT.>>IT HAS TO BE COVERED. YOU LET IT COOK. WHEN IT LOOKS LIKE THIS, AFTER AN HOUR OR SO, YOU CAN SHRED THAT WITH A FORK.>>USING A DUTCH OVEN.>>IT HAS TO BE A NICE, THICK, HEAVY POT. JUST TO GET EVEN DISTRIBUTIONS OF HEAT.>>DO YOU HAVE ANY SHREDDING TECHNIQUES?>>I LIKE TO DO IT BY HAND. BUT YOU CAN USE A KNIFE AND A FOUR. THAT’S CARNITAS.>>WHAT ARE OUR GARNISHES?>>THIS IS WONDERFUL AND SHREDDED AND READY TO ROLL. AND TRADITIONAL GARNISHES. THANK YOU, MY DEAR. WE HAVE A LITTLE SALSA VERDE.>>LOVE THAT.>>THAT CAN BE HOMEMADE. OR YOU CAN BUY IT AT THE MARKET. I WON’T JUDGE. A LITTLE GREEN SAUCE. AND OF COURSE –>>BEAUTIFUL RADISHES.>>THE FRESH ONION. SOME RADISHES.>>WE HAVE OUR TASTERS? WHAT DO YOU THINK?>>AMAZING.>>WE HAVE ANOTHER ONE WE WE HAVE TO TRY. FISH TACOS.>>HE LIKES IT.>>YOU INTRODUCE FISH TACOS. ENSENADA STYLE.>>COMING FROM THE CARNITAS. I LIKE TO USE COD. YOU ASK WHAT MAKES IT AN ENSENADA FISH TACO? I USED TO DITCH SCHOOL AND ATE THESE ALL THE TIME. WHAT MAKES IT ENSENADA, THE BEER BATTER. YOU HAVE THE FLOUR. A LITTLE DRIED OREGANO. I LIKE TO ADD DIJON MUSTARD. AND YOU WANT TO ADD A LITTLE BIT OF BEER. THAT FIZZ IS GOING TO MAKE IT NICE AND –>>ANY BEER?>>I LIKE TO USE LIGHT BEER. PRETTY MUCH WHATEVER YOU WANT. IF YOU DON’T WANT TO USE BEER, TO SELTZER. YOU WANT THAT FIZZ. THAT’S WHAT WE’RE LOOKING FOR. WE HAVE THE COD. AND YOU CAN USE ANY GOOD WHITE FISH FILLET. YOU CUT IT UP INTO STRIPS. SEASON AND FLOUR. SALT, A LITTLE BIT OF PEPPER. AND GO IN THERE, THE BATTER. IT’S NOT GOING TO BE LIKE THE EXPERIMENT.>>I WAS LIKE, STAND CLEAR.>>EVERYBODY IS AFRAID.>>WE GOT IF DUTCH OVEN GOING AGAIN.>>THE OIL NICE AND HOT. THROW THOSE IN THERE. YOU’RE LOOKING FOR THE GOLDEN COLOR, TO MAKE SUREURE IT’S COO THROUGH. HERE’S OUR FISH TACOS RIGHT HERE. WE ASSEMBLE. WE HAVE THAT NICE FISH STRIP. AND I LIKE TO MAKE SOMETHING THAT’S NONTRADITIONAL, A BRUSSELS SPROUT SLAW. IT’S NICE AND GOOD FOR YOU. A LITTLE TWIST ON THE TRADITIONAL.>>WHAT DO YOU THINK OF THE FISH TACOS?>>REALLY GOOD.>>TWO FOR TWO. TELL US ABOUT THE THIRD, AS WELL.>>THIS IS JUST HOME STYLE MEXICAN COOKING. THIS IS WHAT MY MOM USED TO MAKE ME GROWING UP. POTATOES AND PLOBLANOS. YOU FOLD TACO AND FRY IT IN OIL. AND THAT’S YOUR POTATO POLABLANO TACO. IF YOU WANT THE RECIPES, GO TO TODAY.COM/FOOD. WE’RE BACK IN A MOMENT. THIS IS “TODAY” ON NBC.

4 comments on “Make Tacos 3 Ways: Cola-Braised Pork, Baja Fish, Potato And Peppers | TODAY

  1. How many hours long is the Today Show and you make a professional and celebrate cook plow through 3 different recipes like the city is being evacuated or something? So awkward.

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