This is me, a professional chef who has spent more than a decade studying, writing and developing recipes. And this is Nicole, my friend, Ryan’s mom who has cooked for tiny humans so they can survive and thrive and grow big and strong and go off to college where they meet me and become my roommate. Today, Nicole is going to cook her signature dish and I’m going to analyze everything about it from technique to ingredients through the eyes of a professional. Why am I doing this? To see what’s a more powerful force, the love of a mother or the skill of a chef. Is this all an intense reaction to the fact that as many of you know, my mother was mostly not in my life and definitely not there to cook for me. And I should probably be saying this to a therapist instead of you all in the video camera. Yeah, probably, and the winner will receive a special prize that I’ll reveal later in the video. Welcome back to Mythical Kitchen, where we all got to eat and we all love a home cooked meal. Now, not every mom cooks, but those moms who do cook, they often cook with love. Isn’t that right, Ryan’s mom? Yes it is, Josh Nicole. She has a name. Her name’s Nicole. Hi, we’ve known each other for a while. What is your signature dish? What have you made for us today? I have made enchiritos. Incredible. Now you did put love into this. Absolutely. And I can only imagine canned black olives. Those are the two main ingredients. Yes sir. And a lot of cheese. And a lot of cheese. Absolutely. The crusty cheese corners on it. Oh, I feel like I know exactly how this is gonna taste. I’m gonna be so happy with it. It literally hugs your mouth from the inside. I can imagine just like sitting at the dinner table, football’s on, you’re yelling at me going, “Can we not watch TV during dinner? Can we talk as a family?” And I’m just shoveling this in my mouth so I can run to play like you know, video games with my friends. It’s a good wintertime meal. Football is a good assessment of the time of year this is. Wintertime in Southern California. Yes, exactly. 89 degrees and sunny. Alright, so here are the rules of this challenge. We both have to make the same dish, but since I’m coming into this as like the professional chef, I don’t have the love to add to the dish. I might be using slightly cheffier ingredients. Cheffier, huh, okay. But rule two, I have to make the dish in the same amount of time that you took to make yours. Perfect. I like this. Oh, and wait Josh, you actually won’t be cooking your dish. What? So. I will. Ryan Andrews, my former roommate and college shotput teammate, Nicole’s son. You son of a biscuit. I haven’t seen you in years, since last Saturday. Yeah, we played pickleball. That’s nice. Ryan, I will not be cooking this dish. You are because this is a family recipe show down. We’re keeping it all in the family today. I can do that. I’ve been practicing my chef skills. That was such an unconfident “I can do that.” Saw your body language shrink away. “I can do that.” You can do this. I can do this. You can do this. And we can do this. I’m gonna beat you guys. Oh, she’s not… Switch here. Yeah, exactly. Yeah yeah yeah. Y’all ready to get cooking? Let’s do it. Let’s do it. Let’s do it. All right, Nicole, you’re gonna be making your signature dish. Act like I’m not even here. That’s gonna be hard to do, but okay. So I am gonna start by browning this beautiful beef here. Would you typically not add any oil to the pan when you’re browning a beef? Never add oil. The beef’s gonna add plenty of oil to get going. We’re gonna add a little bit of this onion. Now these are like dehydrated onion flakes. Yes. Because I hate onions, literally. No one’s forcing you to use onions in your own comfort food. No, but this adds flavor without that yucky onion taste. No yucky onion taste. None. Garlic we love, we can add as much as possible. Are you cooking to other people’s taste or your own? I think I started by always doing it to my own taste. Ryan actually loves onion now. Even though I raised him to hate onion. He likes it now. That’s his big rebellion. It’s the only thing he’s ever rebelled by doing is onion. Oh, I’m sure you know better than that. But he did rebel in liking onion. Okay, so while we’ve got this browning now I am gonna come over here and start a little bit of this mixture I like to do so we can, you know, save time. And as non-judgmentally as possible. These are, I said as non-judgmentally as possible. These are canned refried beans. Canned refried beans. Got it. Canned refried beans. Okay. So one of the things I’ve always done, and I don’t know if it makes a difference, but as I mix up the beans and the sour cream together, there’s a consistency that I like to see. It looks like you’re folding in a beautiful chocolate mousse right now. There you go. You know it’s giving very pastry chef energy. Has Ryan never told you I make the best chocolate chip cookie in the whole world? He brags about you all the time. All Ryan talks about is how good you are at making chocolate chip cookies. That is a big fat lie. And I know better. Can I ask what is the difference between an enchilada and an enchirito? All of the goodies that go into an enchirito making it a little bit more comfort food in my opinion. Gotcha. So enchiladas are kind of kind of like a little bit more svelte, a little bit more austere but enchiritos is where you can really play. Make them big, robust, comforting. Good words, Josh. Thank you so much. I went to college. I didn’t graduate but I was there. I didn’t That’s right. I’ve done just fine without a college education. I’m not sure everybody needs it, but that’s okay. Yeah, we’re gonna accidentally be the anti-higher education cooking show. That’s fine. Oh shoot. I don’t know if we’re supposed to do that. Does your resume still say “Attended UCLA”? Yeah, Ryan knows the hack ’cause I never lied about graduating, but I would say “attended UCLA” for like four years and people just assume that you graduate when you say “attended”, they’d go, “What’d you get your degree in?” And I’d go, “I studied political science.” Counter your assumption with a little white lie. Okay, so we have some salsa going in with the sour cream and beans. And this is typically the texture that you’re looking for. Yes, looking a little bit on the watery side, but. How would you counteract that wateriness? I’m gonna add in a ton of cheese. That’s a great way to counteract some wateriness in a dish. Yes it is. That’s gonna add this nice comfort. Has this dish evolved for you over time? As the boys liked it for different reasons, I either increased or decreased ingredients accordingly and cheese was obviously one of the things that my boys like. And so I added a lot more cheese and beef. Over time, more beef. Honestly, more beef As the protein needs of your two football playing boys really increased as they started using their bodies as weapons more, I get it. Weapons. See I’m not shy with the cheese at all. That’s an incredible amount of cheese. Do you remember any stories when Ryan and I were roommates? Do you remember any like reviews of my cooking or my cleanliness habits? I do not remember specific stories, but generally speaking I would say that Ryan did not cook at all when he went to college. Not at all, like I can’t even remember the kid making mac and cheese or anything of that sort. And then when he was roommates with you, he started having a little bit more desire for cooking and at least eating a little bit better I would say, because of the things that you guys were making. So more like generality I think was that you gave him, I think you gave him this love for onion too. So many onions, they’re so cheap. Get a 10 pound bag. Yeah, that’s all we were eating. We were just eating onions in like 15 pound pork roast. But I’m sure that you were putting onions in your food and he was like, “Oh, oh this tastes good now. Well mom never cooked with onions. She never did any of that.” Now did that make you feel threatened as a mother? Yes. I was absolutely threatened by that, Josh. He might like your cooking better than he likes mine. And then he might love you more. And I love it, that’s exactly what we’re putting to test in today’s episode. So what do I get out of this Josh? Well I’m glad you asked. The winner of today’s challenge will receive a brand new Our Place cookware set. Thanks to Google for sponsoring this portion of the video and shout out to Our Place for making holiday gifting easy. Listen, I am not great at giving gifts. In fact, I might actually be the worst gift giver of all time. I once gifted a friend a pair of dumbbells and it turns out they hate weightlifting and have no plans to love it in the future. Well that’s why I hit up the Google Holiday 100. It helps you unwrap the holidays with the year’s top trending products based on real search trends. So you know you’re giving something they’ll actually love. The Google holiday. 100 makes holiday gift shopping easy. And I love that the Our Place cookware set is an investment in cooking together. No more going over to your friend’s house to make a frittata and all the food starts sticking. That’s the worst. Now you know they’ve got a beautiful non-stick oven safe pan set that you can use together. Wanna be the best gift giver this year? The Google Holiday 100 is an amazing resource if you struggle with gift giving like I do. I love it. Yeah, you’ve been using ’em? Thank you, yeah. Really, that means a lot buddy. You’re looking bigger. Thank you. Well thanks to Google for sponsoring this portion of the video. And shout out to Our Place for being our grand prize in today’s challenge. Check out the Google Holiday 100 at the link in the description to start your holiday shopping. Can I have one of those instead? These are actually for my other friend, but hey, keep lifting, you’ll get there one day. Okay, so now we have our ingredients. This is the goo that goes in the middle of the flour tortillas that we’re about to do. And this is roughly the consistency that you’re looking for. You’re happy with this? Yes. Yes. Beautiful. Beautiful. Now it’s not watery as you were seeing in the beginning. All that cheese has taken that up. And now I’m just gonna put this enchilada sauce right in here. Wonderful, and I see we have two different kinds of enchilada sauce. Can’t have one. This is like a master whiskey blender, sort of like, you know, taking from different casks. Absolutely because look, at the difference in consistency you have on this one. And now I’m gonna add this and wait until you see the total different consistency and look. Melding the flavors. Do you mind if I taste? It’s not even heated yet, Josh. I know this, Nicole. I’m a chef, I’m a professional. Very different, right? Yes, they’re very different. They are Josh. Hold on, hold on, hold on, hold on. Let me really get it there. Lemme put on like, the sommelier kinda nose. So this one definitely has chemical thickeners in it and this one doesn’t. That’s why you see like this one came out a little bit watery and then it has chunks in the bottom? So should I be. So that one has like, it’s not even, it’s probably corn starch, xantham gum. I actually see exactly why you’re mixing the two. And I know and I know why mixing makes a better product. And I dunno the theory behind, you’re gonna tell me aren’t you? So yeah so literally this one has like cornstarch or xantham gum in it. So it binds really well but that’s like sacrificing the pure chili flavor. This one has a really good pure chili flavor. But if you were to just use that, it would end up separating and getting a little bit watery. So you really are getting the best of both worlds in there. I know something as a momma. Wow, okay, I’m impressed. Assembly line, Josh. Flour tortilla dipped in this beautiful little sauce. And now you’re dipping that into the hot sauce. And now it’s getting too hot. Whoops. But you need to find that middle ground to where you’re not scolding your hands. Yes, exactly, which I just kind of did, but that’s all right. That’s the love, this is the pain. That’s the sacrifice. This is the exactly, exactly. You know you’re absolutely right. And this is not a clean dish. I’m gonna have to clean up after here for you guys, but, and then put a little bit of this mixture right in there, enough to make sure that it’s good. The wet tortilla, it’s gonna bake up and just get nice and sumptuous. Oh the skill on the roll. We are gonna clean these edges up just a little bit so that it doesn’t cook all over on this pan. Smart, smart, I did notice the enchilada sauce was getting a little bit everywhere, but also the fact that you did not dirty another dish to fill the enchiladas and this is going right in the oven. You got mom stuff to do. You can’t be busy cleaning other dishes, you know? Heck no. So we’re gonna garnish with some more cheese of course. And then we’re gonna put a little bit more of these black olives on the top here. No rhyme or reason, just for, you know, to make it look pretty at this point. We’re gonna stick this in the oven. Can I just feel this? I just wanna. Absolutely. The heaviness. Whoa. A little bit hardy. You could kill, a home intruder comes in, you can take this and just- Whack him over the head. How you think I got that boy who could go shotput it? We are gonna put this in the oven now for 35 minutes at 350. Yeah. We’ll put bottom a shelf for now. Alright. All right. There we are. 35 minutes. What do you got? Gauntlet has been thrown. Let’s do it. Ryan, I need you to listen. I need you to listen good ’cause I’m about to talk real, real fast because we have a lot to do. Okay, I’m ready. Okay. Lock in. Fourth quarter, game on the line. This is what’s happening. We need to make this dish in 25 minutes, which is how long your mom took to do it. Now your mom took a lot of what I can only call like delightful mom shortcuts. We are not taking a lot of their shortcuts. We’re using some of them, but you’re gonna be doing a lot more cooking. But I think you can do it because you’re a natural athlete. You’re driven to succeed and you got this and I believe in you. You taught me how to cut an onion once. I’m ready to go. All right. so I’m gonna give you the first three instructions. So what you’re going to do is you’re going to chop this onion, you’re gonna chop all that garlic and then you’re gonna start browning your beef. The minute you touch something’s when the clock starts. Do you know what you’re doing? I am cutting onion, mincing garlic, browning beef. Let’s go baby. Light it up, light it up. Let’s go. Cut that onion, Ryan. Got it. All right, time starts now. Also, Ryan, turn this burner on high real quick. Okay, how do I- Just crank that to the left. I’m not allowed to touch anything, but I’m going to be walking you through and you said no, no. Turn it. Keep turning it to the left. Oh yeah. Click on. There you go. Just let that run on hot. There we go. So I noticed your mom used obviously the dried minced onion, which is a really good product. But for me, I think when you actually get that onion to sweat in the pan with the beef, I think that’s gonna add a lot more flavor in there. Ditto with the fresh garlic. Garlic powder is a perfectly good ingredient, but I think fresh garlic’s gonna give you some extra punch in there. They might not notice off the bat. A hundred percent agree. How minced do you want this? How small do you want this onion? I’d say, you know what, instead I’m gonna give you a time limit, Ryan, you have 45 seconds to get that onion cut. Whatever you have that’s going pot. Perfect. There you go. Look at that. That’s good technique. I said you taught me how to cut an onion once in college and I’ve been using that, you know, forever. There you go. So I got it going. Tuck the fingers, make sure you don’t cut the fingers. Oh, yep. There he goes. He’s switching the grip. He’s switching the grip. Also, I texted you and asked you what techniques I needed to get going for this and you never responded and I- Yeah, if I had a nickel for every text that I have not responded to. You’re notoriously bad for that, did you know? Oh no, I really do know. Yeah, yeah. Hey I’m glad that you’re still friends with me regardless. Hey. That’s perfect. You’re ahead of schedule. You’re eight seconds ahead of schedule. Yeah, I don’t know if I even got enough. I’ll say you did only do half the onion and I feel like I did say the whole onion, but I think half the onion’s fine. Half the onion’s fine. That’s gonna make a full portion. Nope. No, no, no, no. Also you have the trash bowl. You’ve given me the instruction and I haven’t done it properly. You have a trash bowl over there. Perfect, perfect. I’d say keep your board as clean as possible. You, eyes on clock. I’m just looking down the whole time, okay? Perfect, perfect, perfect, perfect. Say pick up the speed on the onion just a little bit if you can. If you can safely, really slam it, go. Think about all the times when we would take a soda bottle and we would shake it up till it’s flat and then we put instant coffee inside that soda bottle and then we would chug all of the caffeine foam before going into the weight room and we called it hyphy mud. And then lift until we threw up. Think about those times. I should have taken some hyphy mud before we got over here. I didn’t realize how stressful this was going to be. As a bit I like dry scoop pre-workout on camera as a bit because I used to do that in college. I was like nope, “I’m not that guy anymore.” Why is my heart not stopping? That Josh is dead. Oh god. Okay. That’s looking pretty good. I’d say get some oil in this pan. We’re three minutes gone. We’re perfectly good. Put a little bit oil in the pan. Maybe like two tablespoons is gonna help the beef brown just a little bit. Yeah, I noticed she didn’t do any oil. A nice strategy. No, which is perfectly fine ’cause if beef has a little bit of that it, yeah that’s fine. That’s perfect and then now I’d say salt that beef immediately. Actually no don’t use salt. Use this premix seasoning blend. I think this is something where you’re gonna get a lot of bang for your buck ’cause you’re getting the garlic, you’re getting a little bit of spice in there. You’re getting a lot of salt. This is the extra spicy version too. You might cough. You might cough if you’re doing this. It attacks the lungs immediately like a virus. It does. Yeah. And then now just put all of the onions and garlic on top of that and then get that cutting board flown away. That’s just gonna all cook together. Oh my god. That is really latching onto the alveoli in my lungs. Mix this up I’m guessing? No, don’t even mix it up. Let that sit there. We want the beef to brown a little bit. This is on full blast right now. What you’re going to do. Put that cutting board back there. We got 20 minutes. We’re totally fine. Do not panic. I’m not. I’m not. We have to make enchilada sauce right now. You’re making me a little bit. We’re not panicking. We’re not panicking. From scratch? Get this water from scratch. Put this water. Yeah, we’re making enchilada sauce from scratch. But enchilada sauce scratch is really only like two ingredients. Put it in that pan right there. That’s wonderful to know. And then what you’re gonna do is take all of these chilies and normally I would say stem in de-seed them, normally you would toast them. We don’t have time. Just rip all that. No, no, no, no, no. Okay! Rip all this. Rip all the stems off. Put ’em in there and then put those into that and then get that covered with the lid. There you go. Got it, got it, got it, got it. You say the lid in this? That’s the wrong one! Natural hands speed, so if you’re imagining in like the shot put, right? So you want that hand speed is the final thing. A lot of the power’s coming for the legs. But if you see the way in which his hands are really flying out there, that’s the flick of the finish. Yeah, just you gotta remember to put the right end of pepper in it, you know? It’s true. Yeah, I do that sometimes. That’s awesome, leave it there, that’s fine. I’d say give it a little shake just to get it all covered in water. Do you remember I would take a giant things of, I would eat giant marshmallow treats. Was it a good shake? Yeah. Chop that up a little bit. Chop that up a little bit. You know that you have a little sugary treat to kind of keep you going. I always used to have trouble with adrenaline spikes. Yeah. And then I’d just start yawning all of a sudden like, you know, hey you’re about to go compete and you’re just like sitting there like . Yeah, shotputters are like the bears of the sports world. I need to hibernate a little bit. Go wake them up. So now we’re actually going to make refried beans ourselves a little bit. So take those beans. Put that into that pan right there. This here. Pop them in there. And then you’re gonna take maybe like a half cup of water. You just run into the sink. We ain’t got no water here. That beans’ cooking, that’s totally fine. Sink. Sink. Go Ryan. Go. We have 17 minutes. I’m actually feeling really good about this. Also- How does this thing. Oh god, the sink’s not working. No, no. That middle one. Middle. There you go. There you go. Yeah, keep going, keep going, keep going, keep going. That’s good. Let’s go. Let’s go. Okay. See I’m not used to industrial sinks. Actually we can move here. Move that pan over there. That just has to set and hydrate. We can move that to that one ’cause that burner’s hotter. Here we go. Perfect. Perfect, perfect. Then what we’re gonna do, take some oil, squirt oil into that. So it’s just gonna give you a little bit of fat and then you’re gonna take a little bit of chicken bullion. Chicken bullion is a great home cook hack. Chicken bullion. And then that’s good. That’s good, that’s good. We’re gonna let that heat up and then you’re gonna mash that. I’d say start breaking the beef as much as possible now. That’s what the potato mash is for. Okay. We figured out what it was. It’s a bean masher today! Bean masher sounds like something you’re not supposed to be doing when your room is locked. What? I didn’t. We were roommates you know? Yeah that’s fair. Now what you can do while that’s heating up, Ryan. Go here, you have a a cheese grater. Grate cheese, I know what to do. Another thing, the giant bags of grated cheese are great. I grew up eating a lot of that. But if you do grate the cheese yourself, I think you’re going to get a better sort of like browning and crust on that. Because with the grated cheese they’re coating it with what’s called cellulose, which is also known as wood pulp. It’s technically with termites eat. It’s not harmful to consume but it prevents it from actually melting well. So there you go, keep going, keep going. Faster, faster, faster. Mash those beans. And bouillon. And bouillon. Beans and bouillon. I might have made you, I might’ve told you. I think I put too much water. Too much water, too much water. What we’re gonna do now. What we wanna do? You can strain some of that water out. They got the nice little pour spouts on there. Try and like hold the beans back but drain some of the water out ’cause I do regret telling you to put that much water in. We got 14 minutes to fill. We should be fine. It doesn’t need to be perfect because this is all going to mash together. We lost some beans in the process but I think we’re okay. Yeah, yeah. Pull that, pull that. Perfect, now chop up that beef as fast as you can. We need to get the filling in about three minutes and we still haven’t made our enchilada sauce. I’d say you can even maybe use that potato masher for the beef. That’s actually a pretty good technique. Multifaceted. There you go. It’s not a potato masher, it’s an all service masher. You can mash anything you want. Gimme 20 good seconds, 20 seconds of mash. And there you go. Try and keep most of it in the pan. I’m trying but you’re telling me to mash hard. Your mom was a lot calmer. I realize that a lot of these, you know, kind of time saving hacks are probably very much worth it. I got enough experience You know, in a household to tell you that. full of children, you know you can’t really afford to mash meat everywhere. No man, your kids already like falling in the trash chute, you know, I don’t know if you have a trash chute. Who has a trash chute? Or your kid’s watching something upsetting on TV. You know, just getting indoctrinated. That seems very mashed. That’s perfect. That’s perfect. I say keep that on there Take those beans off heat. We’re gonna keep these near because it seems super useful. Give the beans like a little shake. Are those look any, that’s perfect. That’s perfect. That’s perfect. That’s the exact consistency. Effectively made your own refried beans. It’s like in there pancake. Pull that off the heat. Pull it off the heat. Now I’m just gonna shut down the stove. Take the lid off of that. Take all those chilies, put ’em in here. There we go. Perfect. Perfect, perfect. Now you’re gonna take a little bit of chicken bullion. I’ll tell you what, about that much. That’s perfect. And now a little bit of oils. Pour some oil in there because the oil’s actually gonna help sort of emulsify it. That’s perfect. Now pop the lid on. Here, take this towel just for safety. I was about to say, there was not a thing. Keep it gradually, you can just crank it high. So this is effectively the homemade enchilada sauce. I’d say crank it all the way up. All the way up. And we’ll evaluate the consistency afterwards. We’ll get a little tasty taste. See where we’re at. Alright, shut it down. Give it a taste. All right, pop that lid open. I wanna see the consistency. I’m not gonna taste it ’cause I can’t, but you just give it a little taste. It’s probably gonna be a little spicy. It needs to be thinned out for sure. But how much salt? Acid? How much acid? Maybe some like lemon something. Go grab some vinegar. Go, go grab some vinegar. Vinegar right there. Alright. Give it a little splash of vinegar. How much? About like two tablespoon. That’s perfect. I’d say add about another, like a cup of water too. And then probably a hefty pinch of salt. I’m going blind on this. You got everything else settled. We’re at 10 minutes. We’re so close. We’re so close to being in the oven, Ryan. You get a little pinch of salt. Pinch of salt. Chef’s pinch, chefs pinch. There you go. There you go. Buzz it up. Buzz it up. See I even tried to go big thinking that like, “Oh that’s enough salt.” It wasn’t. Oh no. Okay. But this one though. That’s how you taste it. Yeah. Much better. It’s good? It’s good? Much better. Okay, perfect. Do you feel like it needs any more seasoning? No, It’s good? Okay, perfect. Now get that. You have your slop bowl. This is going in slop bowl? Yeah. Going in the slop bowl ’cause then we’re gonna fill that with the sauce. I like that technique that your mom used of just using that pan directly. Add all the beans to that pot. Oh, put your enchilada sauce in there. Put your enchilada sauce in there. It’s burning, it’s burning. Put the enchilada sauce. But that’s good, you’re gonna get some brown meat flavor in there. I’d say shut the heat off. That’s gonna go real quick. It’s gonna go real quick. You have eight minutes to get this in the oven. Perfectly, perfectly fine. You’re doing great. You’re doing good. Are you feeling good about that amount? Absolutely. Now put all those beans into there, great. That just really slipped. Are we mashing again? Not yet. I love. I wanna mash! The way it makes things go everywhere. Like two tablespoon scoop of sour cream, two tablespoon scoop. We’re gonna add some sour cream. If I’m being honest, it isn’t something that I would particularly add to this dish. But also we do wanna honor mom’s. Is that two tablespoon? I’d say maybe four tablespoons, maybe another one of those. Perfect. Perfect, perfect. Now the salsa. Give the salsa like a nice shake. I noticed when your mom poured it in all the water from the top did go in, just a little bit. That’s good, that’s good, that’s good. Give that a mashup. Oh, cheese. Cheese and olives. Olives. My god, there’s so many things in here. Nicole, you did so much work. Yeah, give it like a nice, that’s perfect. That’s perfect. Just bail that in. Do like a toddler’s handful of olives. Like a six year old’s handful of olives, kindergartener’s handful of olives. That makes sense. No, a bigger kindergartner. Like one of us. Like one of us. Not like when I was- When I was in kindergarten I was thinking, I was thinking somebody else. Okay. Okay, perfect. Just give that a nice mix up. You don’t have to mash it. Okay well you know, I just like, I- Yeah, the mashing wouldn’t hurt, but you know. The masher’s just siting, staring at me. Yeah, we got seven minutes. Keep focus. Keep focus. Okay. Is this hot? Don’t get distracted by the masher. I mean similar? Similar looking slop. Similar looking slop, similar looking slop. Do you wanna taste the slop to see what we’re working with? I think so. That’s sloppy. That sloppy? Yeah. That’s good? Very good. Good slop? Good slop. Alright, perfect. So this is hot right now. So now we have seven minutes to fill. I think we’re looking good. She set up like an assembly station. I feel like we can set- Yeah, so what she did. Yeah, yeah. Assembly station she built right in there. Did you watch her technique and how she did it, ’cause I don’t know how to do that. I did. I did. I did. Okay so she gets it all set up. Well I’ve also been like watching her do it for quite a while. That’s a fair point. I’m the intruder here. Remember when your dad started home brewing beer and we tried his first batch? Oh yeah. And it was not great, but he’s made strides, you know? Yeah. It was like a triple habanero IPA? I think I’m just gonna be okay with this. Yeah, you’re right. Yeah, yeah, yeah. Alright. Put some, yeah yeah. Scoop with your hands. That’s perfectly fine. I love that. We’re just getting, You do have a utensil right next to you. I see now it’s in the bowl. Yeah, sure, sure, sure, no, but I, you know, we got the same thing. Now you just roll it up, tuck it in, and then you got like six more to fill in six minutes. We’re good, man. Oh, one a minute? Oh, come on. Come on. Ryan, we were roommates when I started my blog that kicked all of this career off. Culinarybrodown.com. Making the most asinine shit. Yeah, we would make like deep fried mac and cheese pulled pork chimichangas and like take it to a rooftop frat party. And then one day Al Roker comes to Colin, shout out Al Roker. And he wanted to maybe produce a Culinary Brodown TV show. But there’s just this guy in our apartment, just goes, “All right, so just do what you’d normally do and I’ll film it.” And we’re like, “Well normally we’d just kind of like to sit around, play FIFA.” Play FIFA and talk shit. Play some music. “And maybe listen to an episode of “Serial.”” And he goes, “Okay, no, but like for like the cooking from the blog.” It was like, “Oh, you want me to make something asinine? Great, I’ll do that.” And so we did. And this guy just filmed us and they made a sizzle reel for the Culinary Brodown TV show that went nowhere. And I’m pretty glad it didn’t. Pretty glad. It didn’t. But hey, you know what? Look at you now. Look at us now. Hey, hey, we’re here man. Look at us now. There you go. Just kinda like, pat it out. This is looking about like your mom’s. We got two minutes. Go wash your hands, go wash your hands. You are disgusting. That’s a good call. Oh, that’s nice. I don’t know why I’m leaning back like this. No, I kinda love that technique. Kinda love that technique. It’s like a Finnish javelin thrower. Exactly. Exactly. He is kind of engaging the core. Getting that sternalis muscle on there. Getting the hips through. That’s what it’s all about. What it’s all about. Getting the hips through. We played pickleball recently and we were hitting power shots bro. We were woo. It was great. Yeah, you know? My knee still hurts. Yep. Say my knee hurt too much to do my knee hurt rehab. I was afraid I was gonna reaggravate the injury. Running to the, oh gosh. Okay. Now get cheese on cheese. Throw a bunch of cheese on top. Really try and get it around the corners. Minute 12. I like how we put a lot of the stress on the beginning. So now it’s like we get to relax now. Just cheese it up. Perfect. I think it’s good. Throw some olives on there and get it in the oven. We’re set. Okay. How many child size handfuls? Oh, like a solid like 7-year-old. Like a 7-year-old. You know, they just started playing sports. They’re kind of bigger than the other kids. Yeah. Yeah, kinda gets bullied too for being bigger than everybody. And then he stop developing when he is like 13 and he’s like uh-oh. He’s no longer, that was where a self-esteem came from. That’s me. Stop growing please. All right. Get in the oven, Ryan. 10 seconds left. I opened the door for your mom. Six, five, four, three, two, one. Dude, dude, dude, dude, dude, dude. Incredible. Incredible. Now we gotta see how it tastes it. Killed it. Yeah. I told you it was good, I don’t know. It’ll be all right. I’m a pretty good judge for this because I’m a professional chef, eh? But I’m a sucker for mom cooking, so I’m excited to try both of these. enchiritos, which I’ve never heard of before. Visually they’re very different. This one is kind of one color with the black olives. This one is a lot brighter. It looked like there’s some like broiled cheese on top. So let me try. Very soft. Mm. That is so good. I want to curl up in my bed and just eat this. The beans are like making it super creamy. There’s a lot of cheese in it, but I like it. And the seasoning is really nice. Lemme try this one now. The black olives were like dispersed very the same on both of these. Hmm. Hmm? Hmm. Visually I would choose this one, but this one you can taste all of the ingredients separately in a way that I don’t really like for this type of dish. The meat is a little tough. So I think I know which is the winner. Winner is this one? No way. Nicole, you are the champion. You’ll be the recipient of the 13-piece Our Place pots and pan set. Ryan, you have to hang your head in shame. I’m sorry. Because I think you two drove together. I blame you. I think it was the recipe’s fault. Nothing wrong with execution. I don’t think I overcooked the meat and I think the enchilada sauce I tasted was fantastic, so. It’s over seasoned. Is it over seasoned? Yeah. In fairness, I’ve been- I had a light hand. cooking this for probably 35 years. It’s so good. So I have had a chance to perfect. No, honestly, I know exactly what you mean about like all of the ingredients kind of coming together as one, but in a really beautiful way. It’s a hug inside your mouth. Oh, look at you. She actually wants another bite. I do. It’s really good. I’m like, ultimately if we’re testing out, the hypothesis is a mother’s love more powerful than a chef’s skill? Absolutely and Nicole, I felt so much love from you, one in my own life, but also in this dish today. And y’all group hug, Lily, get your ass in here. Thank y’all so much for stopping by the Mythical Kitchen. Big thank you to Nicole and Ryan for coming in today. Thank you. They didn’t have to. Ah but just remember I am the winner. Don’t forget this. [Josh] Our new Mythical Kitchen Staff Collection is here. Grab yours today at mythical.com and become a part of the MK team. No culinary skills required.