Any white guy that you say all three names of, he sounds like a serial killer. You know what I mean? John Wayne Gacy, John Wayne Gacy. Joshua Daniel Scherer. It just has the same ring. Ding dong, ring all the Taco Bells around the world because we’re making a fancy Cheesy Gordita Crunch with the most luxurious international ingredients. I’m a gurty boy. But will V and I be able to make something worthy of the beautiful, beefy, original? Not as hot as I thought it was gonna be. Will I be able to overcome the fact that V thinks I’m a serial killer? Give me a live fire to cook with. I swear to God, I’ll be responsible. Well, grab your carry-ons and let’s find out, because this gordita is so well traveled, it doesn’t even get jet lag anymore. You gotta pass it, so then if somebody’s like staring at you, they don’t know which hand you’re going with. You know what I mean? No. Taco Bell, Taco Bell, Taco Bell. Calm down, they’re not gonna serve us if they think we’re drunk. How can I help you? What do you mean? May I please have two Cheesy Gordita Crunches? Okay, anything else? Get the blast, get the, They got the new blasty thing. Can I have the new blue raspberry freeze? I can’t even see that. What size? The small or large? Let’s go large. Yeah. You want the regular one or the strawberry one? Oh, can I get one of each? Okay. I think it, oh yeah. Do you guys have therapy here? And that’ll do it. Thank you so much. All right, break out them CGCs. Cheesy Gordita Crunch. Dang. The CGCs. V, you gotta learn yourself some history. So the Cheesy Gordita Crunch Wait, let me grab some hot sauces first. It originally I’ll put ’em in this little, this is what this pocket is for. Hot sauces. Oh, that’s smart. All right, so the Cheesy Gordita Crunch, so it’s a flatbread that is held together with cheese on a hard taco. And then there’s spicy ranch. This was originally a promo item for like a dollar, Uh huh. And then they got rid of it. But then there was such a big following for it, Okay. That it became a secret menu item and then now it’s a real menu item. Oh, wow. Lot of history in our hands here, V. Taco Bell fans have a lot of power. Dude, no, for real. They’re like an army, man. All right. Try it. Cheese. Supple in the hand. Mm. Wow. This tastes like college. Honestly, this might be a up there with one of my favorites because it’s like half soft taco, half hard taco. It’s the best of both worlds. There’s a beautiful medley of textures because especially they’ve solved the hard taco shattering problem, right? Exactly. By holding it together. Ah, that’s a good point. Like this is, to me, a modern architectural marvel. Got that little bit of grease from the beef combined with the cheese, the sauciness from that ranch. I like that. This is a hell of an item. This is like, if Frank Lloyd Wright walked, so Taco Bell could run. But can we make it fancy Josh? With a mouthful of food. I’m so glad you asked me. Okay, I’m fascinated by the flatbread here because to me, it’s less Mexican and more Indian. It’s got that naan-quality to it. Mm sure does. I think we take a little inspo from the south Asian subcontinent area here. I think we go kind of Indian with it. There’s some really good spiced ground meat. Oh, that sounds so nice. Lamb? Mutton. Mutton. Adult lamb. Not adult lamb, like sexy lamb. Not like an adult toy shop. That’s not what you think it is. It’s the uncle. It’s not like really hard Lego builds, if you see adult toys. It’s not what it is. And then ranch. We’re going back to making mayonnaise from scratch. We got to. Man oh man, We got to. We need to push ourselves. We need to push it to the limit. I’m ready. I’m ready for the test. Let’s get to it. Vianai Celeste Austin. Dang use my government name. That’s crazy. Was that what your mom yelled when she was like mad at you? No, she would just say Via really loud. She’d be like, VIA! That’s good. That’s good. All right. So we gotta make a series of bread-like products. Actually, there’s a fun lawsuit on whether or not taco shells are bread, but point is, It’s not, I don’t think it is. We’re making, I think, I can’t remember. It was Sabritas versus, This is not about supreme court cases. Not it’s not. It’s about us. This is about the cheesy gordita crunch and it’s about us. It’s about us finding ourselves in several layers of Dough. Squishy ground meat and dough. Yes. So we have to make a hard taco shell. So we have a series of masas right here. We have four, do we have four different colors? We have four. We have four different colors. So this is from Masienda. They are one of my favorite masa producers because I’m the type of person that has multiple favorite masa producers. Very delicious. But they’re really fantastic. They do single origin heritage breed corn that is made using regenerative agricultural techniques. I’m a big fan of these guys. So we have blue masa, we have red masa, we have white masa, we have yellow masa. And you’re gonna make a tie dye corn tortilla? Yeah. I’m really excited. I do not have the artistic stones to do that. We’re using Sonoran wheat flour. My favorite tortillas in LA are from a spot called Sonora Town. They import their flour from Sonora. Oh nice. I don’t know what they’re putting in the water in Sonora, but they make fantastic wheat to make tortillas. And so we’re gonna use it to make naan. Naan. And beer. Like naan ,naan of your business. I knew you were gonna say that. Stupid. It’s stupid. I knew you were gonna say it. So stupid. I hate myself for doing that. Why? I think I’ve said that a couple times. Puns are a refuge for the talentless. You say, Looking at you, Annaliese. Have you ever tie-dyed a tortilla before? Ah, once. What? What do you mean, once? You tied dye a tortilla? Yesterday. Are people doing this? Oh yeah, we’re trying. I did it yesterday. Listen. Sometimes we gotta practice ’cause like, we can’t just come out here raw and do it, you know an NBA player, You wouldn’t want an NBA player to go out in the court without practicing, you know? Oh man. Here, smell this. This is garam masala. Wow. That’ll wake you up. Woohoohoo. I love it. Yeah. Diaspora Co House Blend garam masala. This, if you got a garam masala from a mass market grocery store, it’s just gonna be a bunch of dead spices. It’s gonna reek of clove. This is incredibly fragrant, with dried fennel, and mace, and all that stuff. We’re gonna add our yogurt. Yogurt. Gurt. Gurt. We go that gurtin’ on. I like gurtin’ on. I’m a gurty boy, man. Is there, can you eat too much yogurt? Are you a gurty boy? What? Alright, so we also have blood orange olive oil. We’re trying to get some, like, extra flavors into this naan, to really set this apart from Taco Bell. You know what I mean? Mmhmm. We can’t just do exactly what Taco Bell does. We can’t beat them at their own game. We’re never gonna be able to, you know. Yeah we can! They got, they got Pete Davidson? Pete Davidson’s dating Taco Bell now. Yeah. He dated Kim Kardashian. No way. No, like Ariana Grande. And now he’s freaking dating Taco Bell. He’s, I see all his commercials all over TikTok. What do they call him? Like, a, there’s like, you know, the manic pixie dream girl and he’s like a, what do they call him? He’s like a manic goblin line cook? Is that what they called his aesthetic? Does anybody know what I’m talking about? No, not at all. Yeah, Nicole knows what I’m talking about. That’s her. That’s her type. We’re dropping in, we’re dropping in a little bit of mustard oil. Smell that. This is pretty wild. Wow! That is pungent. Wooo! So we got garam masala, we got mustard, we got the fanciest salt, pink Himalayan sea salt in the little grinder, they sell at the Costco. Tastes no different than any other salt, but God, did smoothie places like putting that on the menu. All right. Now we’re just gonna drop in some warm water with some yeast, and I’m just gonna stir this together and start mashing at it with my hands. I made a masa ball. You wanna see it? Wow. Wow. Vianai Celeste Austin. Very good. Bro, you can’t. I’ll stop using your government name. You can’t do that. I’ll stop using your government name. You wanna call me Joshua? Uh, uh, Joshua Daniel Scherer. There’s good. Good? Okay. Listen. Any white guy that you say The Third? All three names of, he sounds like a serial killer. You know what I mean? John Wayne, John Wayne Gacy, Joshua, Daniel Scherer. It just has the same ring. All right. The naan’s coming together. This is looking a little bit more yellow than normal naan. Yeah. I’m gonna keep rolling this out until it gets a little bit bigger. So, ’cause they need to be the same size, right? We’re gonna make a big taco. Yeah. Yeah. Oh yeah. We gotta make it big. We gotta make this comically large like we do with everything. Okay. I’m gonna finish kneading this, and then we’re just gonna bag it up, ball it up, and then wrap it and tap it and, nope, not wrap it and tap it. Don’t Wrap it and tap it and dap it. That’s just responsible with two consenting adults and it’s Laugh it and clap it. Shake that Laffy Taffy. I’ll see you in a second. You having fun over there? You look like you’re doing the hand massaging. I’m trying to, is hand massaging a thing? Yeah, it is. Really? Have you ever done a hand massage? There’s one in Culver City. Yeah. You just said like, well I get, you know, manicures, So that kind of counts as a massage. They massage you? And I don’t know what a manicure is. Like, I couldn’t tell you what verbs go down in a manicure. Anyway, so we got our tie dye, we have our tie dye taco shell. Yeah Some would call that a tortilla. That’s great. You’re gonna griddle that off? Yeah. I used the plate, basically to make the shape of it. And we used the same plate for that one. Yeah. So that it can be equal. ‘Cause these are lying concentrically within each other. I, I think this is gonna work and be great. They’re aligned. Typically naan is thrown by hand, and not rolled out. But I did cheat. I did cheat and roll this out. I’m not gonna lie to you. I’ve never lied to you. Wanna see something cool? Do it. Sick. That’d be, that was the coolest thing I’ve ever seen. That was like a 360 kick flip. Where’d you learn that? Um, Tony Hawk. Tony Hawk? The Tony Hawk. I’m brushing down the naan dough with mustard oil and then I’m going to fry that up cause I wanna get, like, a little bit of texture on it from the oil. We have a hot pan, naan’s typically cooked in a tandoor, which is like a free standing oven. Tandoor. And you, have you ever seen naan being made? I haven’t actually. Dude, they take the dough and they just like, literally take their hands, and just go and flap it onto the side of the clay tandoor. And then it like cooks it, but it sticks and then they take a hook, and they just like yank it off. It’s sick. I wanna get a tandoor in here. That sounds intense. I would love to get a tandoor in here. Can we? Everybody? Email? Is it on our budget? Email? No, it’s not a budget issue. It’s the fire marshal. Email the Burbank fire marshal, say Mythical Kitchen needs a tandoor. No, they’re already probably pissed off at us. Or an Argentinian parilla-asado pole grill. Something. Something. Give me live fire to cook with. I swear to God I’ll be responsible. All right, so we’re gonna get this, instead of a tandoor, point is we’re using Shh magic’s happening. Shhh magic’s happening. Look at that. Okay. Check this out. Was that sick? I hated that. Sick bro. Come on. Ooh, we’re getting some nice color. We’re getting some nice color. We’re getting some nice color. We’re getting some nice bubbles. That is looking good right here. 1, 2, 3. Nice little flatty flatbread. We’re waiting for some more bubbles on this. Good. We’re doing good. We’re doing good. And then, okay. We’ve had so many problems with deep frying. Tortillas. Tortillas. Into a hard shell taco. Yeah, I know. Um, do you foresee any problems today? Um, I’m gonna say no, because I’m so confident in myself and my abilities to do this. I, um, do you think confidence is good or bad? Like overall? It depends on who it is. Okay, that’s a fair point, I suppose. Mine, 100% good. Yeah, that’s good. Do you think, just hear me out. Do you think other people, maybe, whose confidence is bad, also think it’s good? Say it again. All right, we got our naan, that’s looking pretty rad right there. Okay, I’m gonna drop this in the fryer. Do you need, how can I support you? Ah, it’s hot! You do it. Oh yeah, yeah. No, this is great. This is easy. But what do I do? Bro put it in there! Just drop it in? But then do I like, push it in? How do we get the shape? Like, lightly, though. What do you mean just drop it in? But am I, like, pushing it down? Wait you’re cracking it. I’m not cracking it. I’m not cracking it. I’m not cracking it. Oh my God. V, calm down okay, look I’m just gonna put it. Just. I’m just gonna put it in. That’s good. And then we’re gonna, we’re gonna push it down. Yeah. A little bit. Yeah. See then it’s gonna fluff up a little bit. Wait, wait, wait. Leave it alone. Okay. Oh my God you cracked it. No, it did not crack. Well, yeah, I feel like I didn’t have adequate direction. Oh my God. You know? I, I need direction in my life. Oh my God. Josh, you didn’t move fast enough. Good news. We’re making a fancy Taco Bell tostada that costs 79 cents. It’s just gonna be a can of refried beans on a tostada shell. And then we’re gonna let it crisp up a little bit more and then land it right away on this. Oh. And it’s gonna form into the hard shell. I see, but you didn’t give me the context. V, you have confidence. I have none. I have zero confidence in myself. I, I put on a front, of course, I’m very confident. Like all insecure people. I think I’m very sexy, you know, and I think I’m awesome. Yeah. I hate myself. I look in the mirror every day, and just try and spit on my own face and then I just have to clean it off the mirror. Oh God. You tore a big crack in this thing. No, no, no. It’s fine. Okay, one, two, three, go. And when you think of me, think of big crack. You wanna, what do we, we gotta We gotta make a lot more. make stuff to fill it with, though. Yeah, we do. I’m excited. Oh God, I just wanna go back to Taco Bell and eat. What is that? You have a little seizure. All right, let’s make some filling. Hey V, we got a large slab of meat. Yeah, I like meat. You know what my favorite meat is? What is it? It’s hotdog. Speaking of hotdogs. A Hot Dog is a Sandwich is back on YouTube. We got our brand new YouTube channel is youtube.com/@ahotdogisasandwich. Nicole, you excited about it? Hell yeah. Hell yeah. YouTube. You excited about it? Yeah. So go over, check that out. Like. Subscribe. We’re really stoked on this coming back. And the, the audio’s dropping on Wednesdays, Videos dropping on Fridays. So if, if you like our faces, you can go to the video. If you hate our faces, you can go to the podcast. Either way you will be consuming it. It will be a part of you. So this is a giant, uh, this is the whole shoulder of mutton. Mutton. Which, you know what mutton is, yeah? Lamb. Sheep. Yeah. But it’s like a, it’s an, it is an old lamb. So a lamb. Oh god. I don’t remember the, I don’t remember the legal distinctions. They, they differ by country, but lamb is a baby sheep. So I think after something like, 12 months, it’s no longer considered lamb. Maybe 18 months. I’m gonna start hacking this up. TBH, I don’t even know how this is cut and I don’t know what I’m gonna do, but I’m gonna take a boning knife to it, and then you’re gonna feed it through that grinder there. Yeah. We’re loosely basing our ground meat filling off of an Indian dish that’s also very, very popular in Pakistan called keema, but really fantastic, really fragrant. We got a bunch of spices. We got liquor. We’ll get to that right now. Yep. I’m gonna hack this up. I’m gonna feed it through there. I’m gonna watch you struggle. Yeah, I don’t, I I, I don’t even know where to start on this. I’m not good at butchery. You see, that goes back to the serial killer moment we were having. What? Okay. We’re not gonna talk about that. What? No, no. Let’s talk about it. There’s nothing to talk about. V, You obviously have thought about this. Let’s talk about it. It’s just the way you’re holding the knife. It freaks me out. It makes feel like I have to stand like eight feet back from you. You gotta you gotta, you gotta flip the grip back and forth. You gotta pass it. So then if somebody’s like staring at you, they don’t know which hand you’re going with. You know what I mean? No. There we go. Not V, just gimme, gimme. Okay. Support me. Can you gimme like affirmations? Um, you are beautiful. You are strong. You are beautiful in every single way. You are a bright woman. You have hair. You only know female affirmations? You, Yeah. I like to do what I call like, like negamations. Uh-huh, keep going. You know, it’s like a neg it’s a negative affirmation. Tell me one. You know, like you, you, you stare. You’re just like, you are a worthless piece of crap. But, through hard work, Yeah. You can reverse that process. Say it louder. And so that’s why I tell myself, it’s like, you are a huge piece of crap. And only through acts of labor More meat! Can you, what’s going on? Wait, is this working? We called our handyman Matty Matheson, and he fixed the machine. So now we got all of our mutton ground up. Here, toss some more in there. I’d love to. We’re gonna start getting this here pan going. We got a $60 jar of ghee. Yeah. Why does it cost $60? Kind of unclear. It’s made from A2 Indian cows, which means people with casein and lactase sensitivities can eat it. I don’t know about all that. Basically me. Basically. Yeah. V here. You wanna eat some butter? No, absolutely not. So I’m gonna get the, uh, spices toasting in a whole bunch of ghee here. Before I put that in, V, you have the list of spices? I do. Yeah. Read it off to the family. We couldn’t keep track of it. So we made a list. Okay, hold on. I don’t have my glasses on. Grandma forgot her glasses. Black cardamom, cinnamon, star anise, mustard powder Anise. Like the anise. Assafotida Asafoetida. That’s good. Asafoetida is the hold on. It’s the dried bar, no dried, No, no, no. It’s asafoetida is the dried, Dried resin of the giant fennel plant dried resin. Fennel plane. Dang it. Dried resin of the giant fennel plant. She’s that badass undercover detective on, um, BET. Asafoetida Jones? Yeah. Uh, Coriander. Indian mango powder. That’s good. Cumin. Um, one can of tomatoes. Yeah. That’s not a spice, but those are tomatoes. Clove powder, onion powder, garlic powder and turmeric. All right, so we’re gonna get our ghee nice and smoking hot. And we’re gonna briefly toast our spices in the ghee. That’s beautiful. Yeah, yeah. Hold on, hold on. Listen. Here we go. Okay. My, I need my special spoon. It’s just covered in raw meat and that’s fine. Okay. Just drop the, V, just drop the spices in the ghee just right in there. And then we’re immediately, immediately going with the meat. We’re just trying to get this nice and frothy. V, drop in the meat. V, drop in the meat. You gotta go. You gotta go fast. I’m coming, I’m coming. You gotta go fast. You gotta go fast. Watch for slash all right, great Great, great. More? Keep going, keep going, keep going. Yeah, more. That’s good. That’s good. That’s good. Yeah. There we go. There we go. This is gonna be pretty greasy because that lamb’s pretty fatty. Oh get the ginger garlic, ginger garlic. Gar. I have a meaty hand, Josh. I can only use one hand. Dude. We’re all covered in meat. We’ll sterilize the entire kitchen after this. We never do. We’re gonna saute this for another five minutes, Then we’re gonna add some chickpea flour. That’s gonna soak up a little bit of that grease. And then we’re gonna light it on fire. Yes. I like fire. Let’s do it. Do you smell that? It’s like a meat sauna. We should start a meat sauna business. You and I. Should we? Would it be gross to like sit in, like, Meat sauna is just called Chinese hot pot, when you go, and you’re just, like, over the bowl the whole time, and it’s just steaming into you. That’s, that’s me. It’s a good time. All right. So the keema’s looking great. It’s smelling incredible. We got Tomatoes. No, we gotta light it on fire. Liquor, liquor, liquor. Pour, So this is called feni. So this is, this is not Henney. This is feni. This is a Goan cashew apple distillate liquor. It’s, like, 86 proof. Really fantastic. Pour some in there. Pull the bottle away. Pour like two shots. Wait, guess what? What? Feni-thing is possible. All right. Got the whole squad on that one. Hey, pour it right there in the bare pan, and then pull the bottle away. And then you go, And that wasn’t as cool as I thought it would be. I’m not gonna lie. I thought it’d be like way cooler. I thought it would be too. But we got, pour some more. Pour some more. Pour some more? Pour some more. Woo! Pour some more! Pour some more! Oh, it smells like cashew apples. I feel like Rick Roth. Oh God, no, we’re Wait! You gotta tell me, Bro! Fine. We’re fine. I thought you were, I thought you were pulling it away. Okay. The stove, is on fire. The stove is a little bit on fire now. You wanna gimme some tomatoes? Oh Lord. And, and nobody’s hurt. And we’re all fine. Okay. Little bit more. Little bit more. That’s good. That’s good. That’s good. That’s good. We just want the tomatoes to add a little bit of body. And then we got this done and now we’re in the home stretch. Yeah. Assemble? We gotta, we gotta assemble. We gotta make our, we gotta make our spicy ranch Our ranch. Because that is what, that is the glue that holds the cheesy gordita crunch together. Except for the cheese is also the glue. But then the ranch is the glue. But our friendship is really the glue that holds this together. We’re friends? You’re gonna let me hug you? Yeah. Church hug. Church hug. You gotta church hug! No, we don’t touch in church hug. We have the mutton keema right here, we have our beautiful, mustard oil naan flatbreads, we have the tie dye, crispy taco shells. Those look so cool. Those look incredible. I’m stoked. And now we’ve reached our nemesis. This is, The mayo. Making mayonnaise from scratch on camera. Not any mayonnaise. We have quail eggs. Do we know that quail eggs will actually solidify? Nah, we’ve never done this before. Um, so, we’re gonna do it. We’re just gonna pop these in the blender right here. So we’re gonna try and slowly emulsify that blood orange olive oil in there. No, that’s regular olive oil. That’s regular olive oil. We don’t need blood orange in there. I’m gonna add some salt to the eggs. Okay. And then you wanna take the plunger out. Take the plunger. This is gonna be, Low and slow? Yeah, low and slow to start. Because if this heats up too much, then it’s going to really screw up the entire process. So we’re gonna start whipping it like this. Okay. And then when this about doubles in size, you should see it get a little foamy. You’re gonna start adding that in, in a very thin stream. Very thin. Very thin stream. So you want about like, like I’d say 12 cubic deciliters per 15 seconds. And so that’s, that gets you to about 48 to 50 cubic deciliters per minute. Okay. Okay. Ready? All right. Start streaming it in. It’s looking nice and whipped up. We’re doing a whole egg mayonnaise. There you go. There you go. That’s good. That’s good. Slowly but surely. V, You gotta keep a steady hand. Keep a steady hand. I’m already, want shake. Okay. No, no, that’s good. Don’t you got the shakes here? If, but you need to use my head as a rest. Oh wow. That helps tremendously, actually. You’re welcome. I’m gonna increase the speed, and you go faster. All right. Okay. It’s gonna start spraying mayonnaise in your face. It’s in my eye. Oh my God it’s doing it. Yeah? I’m gonna crank it to high. We’re doing stuff? Alright, go, go, go, go, go. Pour faster. Keep going, keep going! We’re doing it! We’re making mayonnaise! Oh God. You’re making me, you messed me up. Okay, okay. Stop pouring. Holy crap. Oh, snap. Dude. Yeah? We successfully made mayonnaise on Yeah! Anything is possible! With years and years and years of training, You, too can do basic cooking. Mayo! We’ve just got some chive. We got some parsley, ’cause this is a spicy ranch. That’s what they do at Taco Bell. Need some herbiage in your ranch. It’s spicy. We have the hot booty sauce. It’s the spicy ranch. And we have jolokia hot sauce. Jolokia is also known as the Ghost Pepper. It is from the Indian subcontinent. Put it on a spoon first. Let’s burn our b’holes. Oh God. It’s so thick and devilish. Oh. That’s just, You don’t need more than that. Actually need less than that, because we got more chili peppers up here. It’s actually really flavorful. Try it, Try it, try it. No, it’s really flavorful. Like, you actually get the flavor of the Ghost Chili, which is really cool. You wanna know something funny? Go ahead. I didn’t even put anything on my finger. I just went like this and it’s still really hot. Okay. Okay. That’s too much! No, this is good, V! No, wait. Because look, we still have the Kashmiri powder and this. I’m just gonna put, V, this much, come on. That’s too much, Bro. It’s not too much. It’s too much too Who thinks this is too much? That’s too much. Who thinks it’s too, Who thinks I should put it in anyways? No! Sorry the adrenaline. Aw, my scalp is itching. Trevor? Put, like, a smidgen of that. Oh God. You’re gonna, V, come on. Come on, V. Ride the lightning. Ride the lightning. My scalp is itching, That’s it, Bro. And I have so many ideas for T-shirts. If I can’t, if I can’t make the rest of the day, today, it’s gonna be your fault. Be all right. Put some Kashmiri chili powder in there. Okay. I’m gonna put a little bit. That’s gonna be good. That’s gonna be good. We’re gonna drop some buttermilk in there just to kinda like thin it out a little bit. And then we’re gonna whip it up. Butt milk. Just a little bit. Just do like a, Hold this. I’d say a solid, like, quarter cup. More, more, less! Okay, we’re good. Oh no, we have more. That’s what I’m saying. You thought I was playing with you right now. Okay, so this is the chocolate Naga. This is actually a really incredible pepper. I’ve tasted this fresh before, but this is a dried and ground version. The Naga is actually hot, hotter than a Ghost Chili. So the Naga Viper came after the Ghost Chili. And that was just before the Trinidad Scorpion, I believe. Oh man. Of course, after the Red Savina habanero, and much before Pepper X. My stomach’s gonna need a blessing today. And the bathroom is gonna also need a blessing. I’m gonna try this. Give me a little smidgen. It’s a hell of a flavor. And my, Oh, that’s really cool. My mouth is numb to spice right now. That, a little bit, V! Chill. Chill. Come with it, come on. Bro. We don’t have the same hot sauce palate. It’s just for, dude, this is just for color. This is not even spicy. V. Try it. It’s not even spicy. Bro. No, I’m done. Come on. I’m done with you. Mix it! Come on. No, come on. No! Gotta, uh, fake. No. I mean it looks pretty ranchy. Needs salt. Needs salt. Needs salt. But very ranchy. Very oily. Oh shoot. That’s pretty freaking ranchy. Yeah. We need salt. We need a little acid. Not as hot as I thought I was gonna be. It’s not hot. Cheese is the glue. The friendship is the other glue. Josh, what kind of cheese is this? Hot sauce, I’m so glad you asked. So we have a raw milk, uh, tongue hurts, cheddar. We have a Cheshire cheese, also, from England. And then we had two, Yeah. Drool is flowing like the river, Yeah? Of the Ganga river, like the river, the waters, Some people call it Ganges, but I think it’s pronounced Ganga more, And then we have Paneer, which doesn’t really melt, but it’s gonna add some nice texture. And then we have a koha cheese, which is, like, Oh, that’s nice. It’s almost like a farmer’s cheese that’s pressed. And this cheese is really fantastic. So we’re gonna broil this real quick, get this melted, and then we’re gonna shove the taco shell on it, then we’re gonna get the keema on it, and then we’re gonna get the ranch on it, then we’re gonna get the lettuce on it. Then we get the beans, greens, tomatoes, potatoes. Okay, great. V cheese is melted. Cheese melted! We gotta work fast. We gotta work fast. Okay? I’m ready. So get one of the taco shells. Okay. I’m gonna swing around you. I like this one. Clockwise. And then you gotta put a taco shell in the middle and then gotta fold it. It might be hot. It is hot. You got, you got hot girl fingers. It’s so hot. Oh God, it’s so hot. I’m gonna, oh God. Oh wait, we made it too big. That’s okay. Oh God. Fill it with meat V. Fill it with meat. It’s hot. Oh, I didn’t know what you were saying. It’s hot. Fill it with meat. It’s hot. Wait towel. Hold on. There’s a towel. You need a towel? There’s a towel here. Okay, well no, there’s no towel. Where’s the towel at? It’s right there. God, take it. Here, here, here. Put it. I’m gonna swaddle it in a towel. Pick it up. There we go. There we go. There we go. And now, yeah, yeah. Fill it with like a lot of meat. Oh, that’s enough meat. That’s enough meat. No. Not too, never too much meat. Okay put the meat down. There it is. Shrettuce? Good stuff. No, no, no. Ranch. Ranch. Ranch. Ranch. It goes ranch, and then shrettuce. Okay. Yeah. Okay. Ranch it up. Yeah, there you go. There you go. Yeah. Okay. There you go. Uh, shrettuce. Shrettuce. Shrettuce. Shrettuce. There you go. And then cheese. Yeah? Cheese. Yeah, yeah. Yeah. Okay. Yeah. Okay, it doesn’t look like much now, but we’re gonna make another one. It’s gonna look way better. Way better. I swear to God. I swear to God. I swear to God. V, there you have it. We got our fancy cheesy gordita crunches, with the tie dye fried masa taco shell. We have, That looks good from the front. The mustard oil naan. And the back. In there with the garam masala, And we got the three cheese Uh huh Blend inside. We have our lamb keema, uh, stuffed in there, we, we got the extra sharp raw milk cheddar on top, and then some shredded lettuce. God, that’s a lot. Oh, and our mayonnaise, And our Mayonnaise. And our quail egg boot jolokia mayonnaise. Wait, wait, it’s right here. And guess what else I have? Real ones. The OG’s. The original Gorditas. Yep. There you go. All right. We gotta crack these open just to try it, just to remember. Dang. Look at, once Oh snap. It’s so flat. There is no more crunch in this cheesy gordita. Alright. Cheers. Cheers. I like it. It’s not bad. Good memory. The flavor’s all right. I took too big of a bite. What is that? Is that the death sauce? I want it. Okay, I’m ready for this action. I’m gonna let you do that, but I wanna bite it and actually taste it first before my mouth goes numb. I got a sauce every single bite of Taco Bell. This is how it should have been made No, you gotta bite it first and then you realize how much sauce it needs, extra. Disagree. Before you add it. I’m a pre saucer. I’m a premature saucer. Wow, she thick. Okay. Oh my God. Lord, have mercy. That’s something special. It’s greasy just like a regular Taco Bell taco, but the meat is so, it like overpowers everything else, and I’m very happy. So I’m, now, I’m ready for, ranch me. That’s too much! Got the ranch. Ranch it up. Hold on. Hold on. Gimme a second. I’ll tell you about it in a second. Gimme, just let me, let me do me for a second. Wow. Okay. There we go. I’m ready for this Ghost pepper? session. Try that. That’s what it is. Oh. I’m having a great time. I’ll tell you what makes it. The meat and the ranch. The cashew apple liquor. You can’t taste that. But it’s all of those spices, Woo. It’s like, Like the fragrance of the asafoetida. I need my own hot sauce. All that cardamom that’s in there, it’s like the extra dimension that Taco Bell doesn’t have. Oh, and then the, the Ghost Pepper just makes your hair stand up. Yeah. And then, then you taste the corn from that masa. Yeah. Oh, you’re defiling it! Josh, how much did this cost? Okay. Oh, I’m so sorry. But it’s so good, for the, oh, for the, oh for the, oh, for the two of them it cost $247.81. Who can just eat one, I didn’t wanna share with you. V, thank you so much for stopping by the Mythical Kitchen. Did you know that we do new videos every week? V? Yeah! No, I didn’t. I ain’t never seen not one episode ever in my life. And if y’all haven’t subscribed, please click that subscribe button. Then, uh, then Susan Wojcicki will shove the episodes right in your face. That’s the CEO of YouTube. Nobody knows that. And also subscribe to the new Hotdog is a Sandwich channel. That’s youtube.com/a Hotdog is a sandwich. No. Youtube.com/@ a hotdog. Just search hotdog is a sandwich and subscribe to the channel, please. That’d be really fantastic. Yeah We’ll see you see you all next, it’s so hot. You’re too hot to handle. And so is your bake ware. Get a Mythical Kitchen oven mitt, Available now at mythical.com.