Original Video: Snail meat burrito
What up you two burritos shells and stuck them together with some baking grease? Oh speaking of grease Blow my trowels a kiss. Now when you throw your burritos shells in the oven preheats, they get a little crispy and hard to fold. I learn that the hard way because That's why I have all these toothpicks to hold it in place. So when it chimney chong is up none of it leaks or falls apart. In the middle of this fucking big asperito I got some chili beans a little bit of this army brand chopped pork patties some of this cured pork liver, pork patties and pork liver, and a couple of snails. I tried the snails. I actually like the taste of snails. They're a little salty. Trying to record the video for making this burrito was a fucking disaster. Now after I layered everything all four of these meats into this burrito, and I added a small pinch of crushed nacho cheese dorinos and a sprinkle of sharp cheater cheese. What kind of sauce that I use for the burrito? Is it in here? Yes. And after I layered the middle of that burrito with everything, I added a sprinkle of the secret Ard Vark, Red Scorpion, fiery hot sauce. I tried to lick of it. It's definitely spicy. I didn't need a whole lot. I did not need a whole lot to layer the inside of that burrito. The last couple of time for seeing me make cooking videos and make these baked burritos where I cover the shell and like margarine or butter and it makes it into a chimichong kind of thing. I overbaked my base tortilla shells so I tried to fold it it crumbled. And like I said you don't gotta heat the tortilla shells so I tried to fold it it crumbled and like I said you don't go to heat the tortilla shells up too much so I'll let that bake in the oven then when it gets real crispy on top after I add the butter to it I'll put all the toothpicks out then we're gonna sprinkle some more of that nacho cheese. Look a sharp cheddar on top of the crunchiness of the gerrinos. So we're going to sprinkle like that's going to be the last bit. I got the burrito wrapped and not as pretty as I'd like it to be wrapped. But there's a hot sauce we used. In the meats. Try to watch me make this burrito was a fucking disaster. But I know enough with making these burritos the last couple of times with my cooking videos that as soon as a shell bakes after what I do my cooking videos, that as soon as the shell bakes, after what I do my next step, I'm not going to need the toothpicks for the end results. So watching me try to fold it was a complete disaster, but at least I was able to save it. However, you're going to miss me trying snails for the first time, but you'll see me try it in the superrito. Things never go as quiet as we planned. Sometimes we've got some country crock original. Every time I make these big-ass Jimmy Shanga-style burritos. every time I make these big-assney shanga style burritos, I roll a burrito. And if it needs, usually if I fold it just right, I don't need a toothpick to hold it in place. I place the creased side of the burrito down face so that everything else is facing up. is facing up.. I place the creased side of the burrito down face so that everything else is facing up. And I don't need toothpicks, but if you overcrispify your shells before preheating them, because that can happen folks, it really can. You want to like preheat your tortilla shells so they're a little bit more softer and easier to roll with but if you overheat the shells they get a little bit crispy so then when you try to fold a burrito motherfucker just falls apart man And as I said before, sometimes toothpicks are a chef's best friend. Like shit. I was barely able to save the burrito. And I'm still new to rolling burritos. I know the technique and how you like you fold it on the inside and then kind of roll it so it creates a seal on both ends kind of thing and people are so used to me doing cooking videos anymore they don't care how gross it is they almost expected at this points like oh Cobra got canned snails from his YouTube fans. That is so fucking weird. Why would you? I tried it. They're a little salty. They taste like the ocean. But I like canned fish and that sort of thing, so… that sort of thing so I thought I'd taste I thought they tasted good I like snails I like the way they taste but you see all the chef's toothpicks that I had to use to assist in rolling my burrito which wouldn't have happened if I hadn't overheated you know when I preheat the tortilla shells it's only to make them soft and pliable because normally when you do it the tortilla shells are naturally soft and pliable but you warm them up slightly just enough to make them a little bit more doughy and consistency. It just makes it easier to roll your burritos and your tacos and what have you, but if you… If you overheets the preheating process your tortilla shells get crispy and then when you don't want them to kind of thing. Now I have the oven preheated to 350. Now we're going to see me make the burritos a thousand times already. I gave you the ingredients. We're going to make this snail stuffed burrito, bake it, and after a minute, all that butter is going to melt. All that butter is going to melt, all the kanchikrok is going to melt. It's going to soak into the country crocks going to melt It's going to soak into the flower tortilla burrito shell It make the outside of it golden crispy like a chimichong. That's the secret I discovered So even if it rolled the prettiest you can use Chef's toothpicks to hold it in place. Once you it baked and held into place it doesn't go anywhere move you know it'll get to the point where that shell doesn't come undone so let that tear tortilla shell get nice and crispy before the whole thing is entirely crispy So let that tear tortilla shell get nice and crispy. Before the whole thing is entirely crispy leave like a little bit left to get nice and crisp up. When it's at that point, take it out of the oven, hit the top of it with some fresh shredded cheese. From the sharp shadow that I put in the middle of it and then crush ups at a not-so-cheseased riddos to sprinkle on top and then slap it back in the oven so by the time it's done fully crispifying the cheese is slightly crispy on top of the shell it creates a very delicious effect.