Everyone’s like a little uncomfortable with you constantly being like nude from the top up and like, shirtless with like everything. Yeah. And like, honestly- Though that was just like a fun kind of- No. Welcome to Mythical Kitchen, where dreams become food. All right, so last time we decided to invent a new Taco Bell item, the Tac-rib, we made a beautiful commercial. It didn’t exactly take root at Taco Bell corporate like we thought it would. And I realized why, because no one wants a good idea. No one wants tasty pork riblets stuffed into a fried bun. No, what they want is sex. Sex sell, sex is king. You got sexy people out there selling cologne, sexy people selling beer. So today we are making the Sextuple Layer Tacos. Sex is the Latin root for six. There’s gonna be six layers in a taco… And no, it’s not the taco town sketch from Saturday Night Live, don’t even compare it to that. Don’t even put that in your own head. It’s gonna be super different. I’ve broken the recipe of you down into like three steps despite there being sex layers in it. And we got a full written recipe down to the description. So let’s get sexin’. Let’s get cooking, is what I meant to say. You may have a couple questions right now. You’re probably asking yourself, Josh, how much sex can you possibly fit into one taco? To which I’ll say, have you met my friend Al pastor? He does… I don’t know. I don’t know what that was supposed to mean but the first layer that we’re gonna do, I wanna do an al pastor taco. My theory on this, I know Taco Bell’s never gonna do this, You know, Matt Prince head of PR, you follow me on Twitter but you didn’t interact with the Taco Bell McRib. What’s up with that? Probably didn’t wanna give McDonald’s free advertising, but point is I wanna take six delicious bread wrapped items that I enjoy from all around the world and put them together into one item, to try and create the best food that has ever been made. So, first up, we’re gonna go like Al pastor, I don’t know what some people refer to as a street taco, I just like to call it a taco, ’cause I don’t know… like a lot of the best tacos you eat really come from like a food truck or like a cart on the street and something kinda like Southern California Tacoria style Al pastor, that I grew up eating. Some people think that al pastor came from like Lebanese immigrants to Mexico on the farms and all that. And that it should be cooked on a vertical spit and a lot of the best al pastor is, but there’s also a lot of Tacorias where they just like, marinade small chunks of pork in red chili and then throw it on a griddle with pineapple. And it’s really delicious. So that is what we’re taking inspiration from. We’re slicing up, this is beautiful. Look at the fat starvations on that pork leg, man. Make you look at it. I really like what’s going on here. So we start slicing up this meat. I don’t reckon Taco Bell would have the bandwidth to do this in their stores. Mostly ’cause a lot of their stuff does come in just like a bag that they squeeze. You know, like Taco Bell just gets giant beef sacks. Speaking of sex, giant beef sex. Listen, okay here, I’m gonna break the fourth wall here. When we were initially talking about this idea I was like, six layer taco, we wrap it and all… And then someone was like,” you’ve never seen the taco town, SNL sketch, have you?” And I said, no, I’m not familiar with that. I was more of like a Mad TV kid. Uh-oh hot dog! Look what I can do. You know, stuff like that. And then we realized that they did that. So now we had a quick little pivot and so now we’re in kind of uncharted territory and I don’t think any of us know what’s gonna… None of us know what’s gonna happen with this. Now real big question marks. All I know is you’re gonna at least learn how to make my favorite easy at home al pastor. And slice it up. I’m gonna like shut up and just cut this for a second. All right, beautiful. We have all of our pork chopped up in this bowl on a nice small pieces and now we’re gonna create a marinade. We got some Guajillo chilies right here that I’ve been soaking in water. Ooh, yes nice and warm. This is so they blend nice and easy in a beautiful red color there. And then speaking of beautiful red color we’ve got Achiote paste. If you’ve never had Achiote paste, just go like find it in a grocery store or you can probably order it online. But this is a really delicious combination of spices, salt and Annatto seed, which is what gives a lot of things the red color. Gonna do the old triple Palm hill strike. Now we have some clove, we got some cumin, we got black pepper, we got oregano and salt. Gonna pop some of that in there and then pineapple juice. So typically if you’re cooking al pastor on a spit you’ll put like a piece of pineapple up at the top and then that sweats and drips down the meat. And then there is a… Lemme get this right, there’s an enzyme in pineapple called Bromelyase? Bromine, sick bra, I think is what it’s called but it tenderizes meat really well. And so that is one of the the extra little benefits other than pineapples just being delicious. Gonna blender up. There it goes. And we have all the salt we need in that marinade. All right thin it out a little bit. All right, so we’re gonna take our nice little spicy Adobo right here, and we’re just gonna schlop that all over the meat. You can smell all that cumin and oregano there. That’s really nice. And then we’re just gonna mix this together. Shit, I don’t know where it went, and beautiful! Now we’re ready to fry up some tacos of… I cannot stress this enough, one of our six layers going into the sex so this was the worst idea, Why did we do this? We’re gonna take a little bit of oil splash in there. We’re gonna get our al pastor cook. We gotta go quick, because again, we do have to make six layers. I don’t even know why I’m adding… Ooh! That’s nice and spicy. That’s good news. And wipe off that there raw pork. We have to start small because we’re doing six layers of stuff. And so pro tip, anytime you’re making six layers of taco you’re gonna wanna make the first one pretty small. It’s like how you can’t fold a piece of paper in half more than 17 times. And that’s the length that it takes to travel around the globe. How many times? Eight? I can do way more than eight. So one give me a piece of paper I’mma fold it more than eight times. Give it, give it. Yeah, easy. One, two, three. I’m gonna get at least 15. Four. You’ll see, you have little faith. Five, uh-oh. Uh-oh. Six. Yeah. No. well, hold on. Stop. No, I can do it. That was six still. I mean ow. The paper almost got me. Nine! I know I’m doing it. You’re lying. Tortilla’s down. Got some nice char on that pork. I’m gonna take a piece. Ow. That’s not cooked. I don’t care. One layer down next layer. Light it up. So layer number two, we have our al pastor taco. We’re gonna make Tacos Gobernador. This is one of my favorite recipes. This comes from Sinaloa. Anyone who says that cheese and seafood don’t go together, ain’t never eaten no Tacos Gobernador because it is a delicious sauté of onions and peppers. It’s like the shrimp quesadilla of your absolute dreams. So we’re getting some bell pepper and some onion sauté in there. We’re gonna get paprika and a little bit of salt going on and then we’re gonna give this a nice toss. We wanna cook this up nice and quick and hot. Get those spices toasted. Beautiful, I’m gonna add a little bit of tomato. There’s just a lot of all these ingredients in here. I be like, we’ve only got to make one. You know what I mean? Add some tomatoes in there and then meanwhile… Aha holy schnike, that’s hot. So we’re going, kinda get a tortilla going in there. Flippy flap it around. ‘Cause we need to get the cheese nice and melty and kinda let that tortilla sit. Yeah, yeah. That’s good, that’s good. That’s good. Just want to get it a little bit hot. Nice little sauté action. Come on shrimp. Come on shrimp. Now we’re gonna get… yeah all the shrimp. Get all the shrimp in there and then we’re going with some cilantro and then we’re just gonna sauté this. Nice, quick and hot. Keep the juiciness of the shrimp. There we go. And meanwhile, yeah, that’s getting nice and toasty on one side. So we’re gonna take our queso-oaxaca beautiful, melting cheese. We’re just gonna blanket that on there. I’m gonna turn that heat down a sec. Shrimp almost cooked. Gimme a… minute. Six layers! God! Here’s the thing, Taco bell, they had the double decker taco and then they took that off the menu. They had the Triple Lupa, which was the human centipede chalupa, look up pictures, you’ll know what I’m talking about. Then they had the triple double crunch wrap. They said that science could not go past four layers in a Taco Bell item. And we’re out here proving them right. Guys, what’s this commercial gonna be? Let’s try to take my shirt off at the railroad tracks again. Right? Do you guys remember the last time we shot, there was like a cop circling and I was just shirtless covered in barbecue sauce? Just like… “ociffer.” Shrimp are nice and cooked and juicy. We’re just gonna add some of that and I have no utensils and we’re just gonna, ugh oh! Fold that, rip it off the griddle. And now we gotta take… Oh God! Hold on. No, it’s okay. All right. Now we gotta take our taco al pastor and that’s gonna go right inside. And then two layers down, four more to go. We’ve made two layers of tacos, the Gobernador and the Al pastor. But now we… it’s gonna get a little weird and hectic. Just follow along. So the next layer, these are all of my favorite flat-ish breads from around the world. We’re going to Hungarian langos with the yogurt and the cheese. And we’re just gonna fold that up. There we go, three layer taco. And then now four, we’re going chapati with paneer tikka. Shoot, hold on. Just kind of pin that under the pot. There we go. So we’re gonna take our paneer tikka and we’re gonna kinda spread it over this chapati and that’s beautiful. And then what is this gonna taste like, man? I have no idea. I don’t know what I’m doing anymore. Okay, all I know is this is sexy. Jesus. We’ll just let that rest for a sec. All right, and then now we got lavash. Lavash is very… it’s like a tortilla but there’s no fat in it. And so, no, it’s not the same. It’s the other one. Then we’re going just a nice spread of Baba ghanoush ’cause I want that interplay of hot and cold. If there were a number that were smaller than six that had sex in it, I would. If it was like a sex, we could have just called it the Four-way Taco. So we got now four layers going into five. And now for the final one, we got the biggest roti the world’s ever seen. Not really, there’s there’s probably bigger ones, but this is ours. And then we’re gonna take curry chicken. Take curry chicken on the roti and kind of get some on there. Hold on, I know you might think “Josh, if anything offensive.” Probably not. I’m just a guy. And then two, do you think these flavors go together? And here’s the thing that I’ll say that, abso-tutely. They sure do. Everybody’s just looking to feel something, you know. You got spices, you got meats, you got various cheeses and creams. And that’s really what cooking’s all about. Turns out you cannot fold a piece of paper more than eight times in half but can you fold more than six taco adjacent foods? Clear the runway, clear the runway, ’cause we’re going for it. It’s a liquidy filling, so I’m gonna have to splash it up pretty quick. And… And oh oh! And here we have our super gourmet Sextuple Layer Taco. I know what you’re saying. I know what you’re saying. This basically sells itself. But what if I told you we made the greatest world’s ever seen? You’ve heard of the double decker Taco, the triple decker Taco and even the quadruple decker Taco, but now presenting… The Sextuple Decker Taco. We’re putting the sex back in Sextuple Decker Taco. Do you like that? Now if that doesn’t sell tacos, I don’t know what will. Hey, speaking of which, this looks incredible. Let’s dig in, I’ll try and slice in the middle to get all sextuple of the layers. One. I see the pork, two, three. Okay, let’s… How do you… Man! I mean, it is very good. You don’t quite understand what’s going on in your mouth. The Hungarian lango just really dominating conversation here. With that said, I’m really into it. I mean, it’s a really tasty food, all wrapped up. It’s a little unwieldy, but you know, I think really- Josh. Yeah. Come with me for a second. Okay. Did you take your shirt off for like the commercial and like everything else? Yeah. You’re just shirtless? It’s kinda become like a thing for me. Okay. I’m gonna tell you something, but like don’t get offended or anything. No. Everyone’s like a little uncomfortable with like, you constantly being like nude from the top up and like, shirtless like, everything yeah. And like honestly- I thought was just like a fun kind of- No. And to be quite honest, it’s quite trite. So you think it’s trite? It’s trite. Yeah? Yeah. I mean, do other people feel this? Ask. Do y’all feel that way? No, I mean everyone deserves- No, I know. Yeah, I just wanna be transparent. No, now I feel bad now. Now, I feel bad. Don’t feel bad, just next time change it. Change it for the better. I can change it. I know you can. That’s that’s why I’m telling you. I know. I know. Okay. No, I mean thank you for feeling comfortable enough way to- Yeah. Thanks for me. Thank you so much for stopping by the Mythical Kitchen. We got new episodes for you, every week. We got new episodes of our podcast. A hot dog is the sandwich wherever you get your podcast. It is up on Instagram @MythicalKitchen, with pictures of your mythical dishes under hashtag ‘dreams become food’. Have open and honest conversations with your coworkers. See y’all next time use. You sloppy son of a biscuit get as messy as you want in your own kitchen when you have the mythical kitchen towels available now @mythical.com.