1 00:00:01,040 --> 00:00:02,880 MAEVE O'MEARA: It's Mexican Week on The Chefs' Line. 2 00:00:03,080 --> 00:00:04,480 Vamos! 3 00:00:04,680 --> 00:00:09,520 And tonight, we're kicking off with Mexican favourite tacos. 4 00:00:09,720 --> 00:00:10,760 BOTH: Oooh! 5 00:00:11,840 --> 00:00:14,280 Consisting of a tortilla... "Made in Mexico." 6 00:00:14,480 --> 00:00:18,120 ..folded around meat, seafood or vegetables, 7 00:00:18,320 --> 00:00:22,120 tacos are garnished with salsa and eaten by hand. 8 00:00:22,320 --> 00:00:24,160 Spicy! 9 00:00:24,360 --> 00:00:26,520 Some of Australia's best home cooks 10 00:00:26,720 --> 00:00:28,760 will be putting their culinary skills to the test 11 00:00:28,960 --> 00:00:32,120 against top Mexican restaurant Mamasita. 12 00:00:32,320 --> 00:00:34,240 The flavour, unbelievable. 13 00:00:34,440 --> 00:00:37,560 And tonight, our home cooks are facing the first stop 14 00:00:37,760 --> 00:00:40,400 in their chefs' line - apprentice chef Miguel. 15 00:00:40,600 --> 00:00:42,040 Go, Miguel! 16 00:00:42,240 --> 00:00:44,240 As the week progresses... 17 00:00:44,440 --> 00:00:45,640 Arrechisimo. 18 00:00:45,840 --> 00:00:48,080 ..the competition will escalate in difficulty, 19 00:00:48,280 --> 00:00:51,040 from the apprentice all the way... 20 00:00:51,240 --> 00:00:52,640 Vamonos. Vamonos. 21 00:00:52,840 --> 00:00:55,320 ..to the head chef. 22 00:00:55,520 --> 00:00:58,600 Judged by executive chef Dan Hong, 23 00:00:58,800 --> 00:01:00,920 renowned chef Mark Olive 24 00:01:01,120 --> 00:01:03,600 and food writer Melissa Leong. 25 00:01:03,800 --> 00:01:10,240 Whose tacos will win them the chance to reach the end of the chefs' line? 26 00:01:18,000 --> 00:01:21,080 Well, it's a food fiesta in the Chefs' Line kitchen, 27 00:01:21,280 --> 00:01:24,240 because this week we're cooking Mexican cuisine! 28 00:01:24,440 --> 00:01:26,400 (CHEERING) 29 00:01:26,600 --> 00:01:28,240 Hola, restaurant Mamasita. 30 00:01:28,440 --> 00:01:29,760 Hola. Hola. 31 00:01:29,960 --> 00:01:32,720 Head chef Michael, thanks for bringing your chefs' line tonight. 32 00:01:32,920 --> 00:01:33,920 No problem. 33 00:01:34,120 --> 00:01:35,600 Are you all excited? We're very excited. 34 00:01:35,800 --> 00:01:37,920 So who's first on your chefs' line tonight? 35 00:01:38,120 --> 00:01:39,560 We have Miguel this evening. 36 00:01:39,760 --> 00:01:44,040 Apprentice Chef Miguel, so you've made a few tacos? 37 00:01:44,240 --> 00:01:46,000 Yeah - kind of 500 a day. 38 00:01:46,200 --> 00:01:48,200 500 a day? OK. Yeah. 39 00:01:48,400 --> 00:01:51,200 Well, Miguel, you're gonna have your work cut out for you 40 00:01:51,400 --> 00:01:54,440 because when it comes to home-cooked Mexican cuisine, 41 00:01:54,640 --> 00:01:56,560 these guys are a crack team. 42 00:01:58,840 --> 00:02:02,360 Apprentice Chef Miguel, please step up to the bench. 43 00:02:03,640 --> 00:02:06,080 Dan, I know you have a lot of experience 44 00:02:06,280 --> 00:02:07,880 with tacos and travelling to Mexico, 45 00:02:08,080 --> 00:02:10,400 so you're going to be the first blind judge of the week. 46 00:02:10,600 --> 00:02:13,240 Now, head on out the back, relax to a little bit of mariachi music, 47 00:02:13,440 --> 00:02:16,080 so you'll have no idea who cooked what. 48 00:02:16,280 --> 00:02:19,480 Can't wait to see what awesome tacos you put up. Good luck. 49 00:02:22,160 --> 00:02:25,880 DAN HONG: Apprentice Chef Miguel, home cooks, 50 00:02:26,080 --> 00:02:29,640 you have 60 minutes to serve up your best tacos, 51 00:02:29,840 --> 00:02:32,120 so let's cook! 52 00:02:32,320 --> 00:02:34,600 (CHEERING, APPLAUSE) 53 00:02:46,880 --> 00:02:49,560 So, Melissa, what are they going to need to focus on out there? 54 00:02:49,760 --> 00:02:53,000 The tortillas do need to be perfect - they need to be soft and pliable. 55 00:02:54,720 --> 00:02:56,360 But then you also have the filling, 56 00:02:56,560 --> 00:02:58,840 so that will be really interesting to see what they choose, 57 00:02:59,040 --> 00:03:01,000 and then of course what they're going to serve it with. 58 00:03:01,200 --> 00:03:06,480 Traditionally a red or a green salsa, a crema, a guacamole - 59 00:03:06,680 --> 00:03:09,080 there are so many different choices there too. 60 00:03:09,280 --> 00:03:11,760 My name is Alejandra. 61 00:03:11,960 --> 00:03:14,640 I'm cooking tonight tacos de longanizas. 62 00:03:14,840 --> 00:03:16,400 'Longanizas' mean chorizo. 63 00:03:16,600 --> 00:03:19,120 The way to the heart is through the stomach. 64 00:03:19,320 --> 00:03:23,400 Oh, my God. That's so complicated in English! (LAUGHS) 65 00:03:23,600 --> 00:03:29,000 I really love Mexican and I feel so good when I cook, 66 00:03:29,200 --> 00:03:31,880 I feel so happy, because I learn something 67 00:03:32,080 --> 00:03:34,280 that I really wanted to learn when I was a kid. 68 00:03:34,480 --> 00:03:38,960 I normally put the chorizo on the frypan, turn it around a few times 69 00:03:39,160 --> 00:03:43,640 and then you grab the chorizo and you have to chop it really finely. 70 00:03:43,840 --> 00:03:47,440 I put it back on the frypan, and that's it. 71 00:03:47,640 --> 00:03:51,680 If you want to make a really yummy guacamole at home, simple, easy - 72 00:03:51,880 --> 00:03:56,440 just avocado, a little bit of onion, garlic, 73 00:03:56,640 --> 00:03:59,640 coriander, oil, vinegar and salt. 74 00:04:04,960 --> 00:04:06,640 I'm going to make the tortillas now. 75 00:04:06,840 --> 00:04:09,200 For tortillas, you have to use cornflour. 76 00:04:09,400 --> 00:04:13,000 If you don't have that at home, please don't make tortillas - 77 00:04:13,200 --> 00:04:14,920 it's going to be a disaster. 78 00:04:15,120 --> 00:04:18,800 Tortillas from scratch are really simple - 79 00:04:19,000 --> 00:04:22,120 water, flour, mix it up, and done. 80 00:04:22,320 --> 00:04:24,920 I normally do the tortillas by eyes, 81 00:04:25,120 --> 00:04:27,080 because, you know, it's really simple. 82 00:04:32,080 --> 00:04:33,520 My name is Juan. 83 00:04:33,720 --> 00:04:38,920 We're going to make tacos de bistec, which is beef taco. 84 00:04:39,120 --> 00:04:42,640 The first ingredient is... is obviously the meat. 85 00:04:42,840 --> 00:04:44,320 I am using porterhouse. 86 00:04:44,520 --> 00:04:50,120 This is a really popular marinade in the northern part of Mexico - 87 00:04:50,320 --> 00:04:53,720 just beer, lime, salt and pepper. 88 00:04:55,280 --> 00:04:57,560 Just out of circumstances of life, 89 00:04:57,760 --> 00:05:01,520 I ended up as a single father with three teenagers, 90 00:05:01,720 --> 00:05:03,000 and you know what? 91 00:05:03,200 --> 00:05:08,520 I decided I'm not going to feed them frozen food or takeaway. 92 00:05:08,720 --> 00:05:12,280 The difference between a house and a home is the cooking. 93 00:05:12,480 --> 00:05:15,640 It is what bonds the family together. 94 00:05:15,840 --> 00:05:18,400 To make a tortilla it's real simple - 95 00:05:18,600 --> 00:05:21,680 just white cornflour, 96 00:05:21,880 --> 00:05:25,080 water and a little bit of salt. 97 00:05:26,800 --> 00:05:30,040 I brought a tortilla press from Mexico, 98 00:05:30,240 --> 00:05:34,000 so tonight, I'm going... I'm going to make my own tortillas. 99 00:05:34,200 --> 00:05:35,840 "Made in Mexico." 100 00:05:38,520 --> 00:05:40,440 That's one tortilla. 101 00:05:45,960 --> 00:05:47,400 My name is Pat. 102 00:05:47,600 --> 00:05:51,360 I am making grilled chicken tacos and sirloin tacos. 103 00:05:53,040 --> 00:05:55,800 This is something I cook for my family at home often. 104 00:05:56,000 --> 00:05:59,400 Whenever anybody's craving tacos, they want these tacos. 105 00:05:59,600 --> 00:06:02,400 First thing that I need to do is get those meats marinating. 106 00:06:02,600 --> 00:06:05,280 Start off with the chicken thigh dry rub, 107 00:06:05,480 --> 00:06:08,080 so there's the cumin, the salt and pepper, of course, 108 00:06:08,280 --> 00:06:10,720 Mexican oregano, a bit of garlic powder 109 00:06:10,920 --> 00:06:13,640 and I top it all off with some fresh orange juice 110 00:06:13,840 --> 00:06:16,680 to kind of give that nice sweetness and fruitiness to it. 111 00:06:16,880 --> 00:06:19,000 I set that aside, let it marinate 112 00:06:19,200 --> 00:06:24,240 and start the beef marinade with onion, garlic, dried cumin powder, 113 00:06:24,440 --> 00:06:27,400 and also a bit of orange juice, a little bit of oil 114 00:06:27,600 --> 00:06:31,200 and put it into the blender, whizz it up and then right onto the beef. 115 00:06:31,400 --> 00:06:34,120 I always find that when I eat one taco, I want another one. 116 00:06:34,320 --> 00:06:35,760 (CHUCKLES) A little bit of variety. 117 00:06:35,960 --> 00:06:38,240 MARK OLIVE: So you're doing, um... This is the... 118 00:06:38,440 --> 00:06:39,760 Little salsa here? Pico de gallo. 119 00:06:39,960 --> 00:06:41,640 Just, you know, simple salsa. Oh, OK. 120 00:06:41,840 --> 00:06:44,200 When you have something like chicken 121 00:06:44,400 --> 00:06:47,120 that's got a bit of charcoal on it and a bit of that... burnt edges, 122 00:06:47,320 --> 00:06:49,440 you need something real fresh to bite through, 123 00:06:49,640 --> 00:06:50,920 and this does a great job with that. 124 00:06:51,120 --> 00:06:52,880 Wow. You're making your own tortillas? 125 00:06:53,080 --> 00:06:55,840 I've only made them a few times. Oh, OK. 126 00:06:56,040 --> 00:06:59,200 So, I'm not as confident with that particular part of this recipe. 127 00:06:59,400 --> 00:07:00,760 Have you got a backup? 128 00:07:00,960 --> 00:07:05,120 I do. Luckily I've got a few tortillas that I prepared earlier. 129 00:07:05,320 --> 00:07:07,120 (LAUGHS) (LAUGHS) 130 00:07:10,120 --> 00:07:13,320 My name is Maria. I'm doing tacos al pastor. 131 00:07:13,520 --> 00:07:15,240 It's a very popular from Mexico City. 132 00:07:15,440 --> 00:07:17,520 It's like a hangover tacos. 133 00:07:17,720 --> 00:07:19,800 So, to make the marinade for the pork, 134 00:07:20,000 --> 00:07:24,040 I'm using guajillo chilli, ancho chilli and chipotle chilli. 135 00:07:24,240 --> 00:07:29,720 I'm mixing it all together with orange juice and pineapple juice 136 00:07:29,920 --> 00:07:31,440 to give it a little bit of sweetness... 137 00:07:33,280 --> 00:07:35,440 ..then put the meat inside. 138 00:07:38,160 --> 00:07:43,000 I love cooking because it's the way I connect with Mexico - 139 00:07:43,200 --> 00:07:46,440 that way I connect with my friends, with my family back there. 140 00:07:46,640 --> 00:07:51,600 To make the salsa verde, I cut some onion and I clean the tomatillos 141 00:07:51,800 --> 00:07:54,600 and put it in boiling water for about 10 minutes. 142 00:07:54,800 --> 00:07:57,480 So, the tomatillos doesn't need to be fully cooked, 143 00:07:57,680 --> 00:08:00,040 so it has still that raw flavour. 144 00:08:00,240 --> 00:08:04,480 Then blend it together with avocado and jalapeno chilli. 145 00:08:07,720 --> 00:08:09,480 To make the corn tortillas, 146 00:08:09,680 --> 00:08:13,640 I mix a little bit of cornflour, 147 00:08:13,840 --> 00:08:15,520 regular plain flour 148 00:08:15,720 --> 00:08:17,720 and hot water to make the dough. 149 00:08:19,000 --> 00:08:24,560 I really want to be at the final against the chefs of Mamasita. 150 00:08:24,760 --> 00:08:29,680 I just want to show my little girl that we can do anything we want. 151 00:08:34,880 --> 00:08:38,280 MAEVE O'MEARA: First up from Mamasita is apprentice chef Miguel, 152 00:08:38,480 --> 00:08:43,240 and seeing how passionate our four home cooks are about Mexican cuisine, 153 00:08:43,440 --> 00:08:46,000 he'll have his work cut out for him. 154 00:08:46,200 --> 00:08:49,120 My apprentice chef Miguel, he's been with us just over a year. 155 00:08:49,320 --> 00:08:52,440 He's making 500, 600 tacos a day 156 00:08:52,640 --> 00:08:55,920 so putting this one taco up for Dan shouldn't be an issue. 157 00:08:56,120 --> 00:08:59,760 It's just going to be about timing and going up against the home cooks. 158 00:08:59,960 --> 00:09:05,920 Tonight I'm making a fish taco with squid ink mayonnaise. 159 00:09:06,120 --> 00:09:08,840 To make the achiote marinade for the fish, 160 00:09:09,040 --> 00:09:11,480 I put the achiote paste in the pestle 161 00:09:11,680 --> 00:09:15,640 with the garlic, orange juice and red wine vinegar. 162 00:09:15,840 --> 00:09:18,000 What are you getting on to next, Miguel? 163 00:09:18,200 --> 00:09:19,480 I'm going to make the mayonnaise. 164 00:09:19,680 --> 00:09:22,120 The mayonnaise? Nice. 165 00:09:23,880 --> 00:09:25,520 To make the squid ink mayonnaise, 166 00:09:25,720 --> 00:09:29,000 you just make a basic mayonnaise first. 167 00:09:29,200 --> 00:09:32,440 So, the mayonnaise is made out of eggs, Dijon mustard, 168 00:09:32,640 --> 00:09:34,680 salt and white vinegar, 169 00:09:34,880 --> 00:09:38,000 then you emulsify this mixture with the oil 170 00:09:38,200 --> 00:09:42,480 and then you add the squid ink to give it the colour and taste. 171 00:09:43,760 --> 00:09:45,680 How's it taste? Good. 172 00:09:45,880 --> 00:09:48,520 It might not need too much salt because the squid ink's salty, yeah? 173 00:09:48,720 --> 00:09:50,360 It's perfect. 174 00:09:52,840 --> 00:09:55,320 Is this sort of like a normal day at the office for you? 175 00:09:55,520 --> 00:09:57,240 Yeah, well, it is. (LAUGHS) 176 00:09:57,440 --> 00:09:59,720 But you don't usually have your boss over your shoulder. 177 00:09:59,920 --> 00:10:02,240 Oh, he's always there. (LAUGHS) 178 00:10:02,440 --> 00:10:05,480 (LAUGHS) Not that we're talking about you. 179 00:10:05,680 --> 00:10:07,560 No. My ears are burning. 180 00:10:07,760 --> 00:10:09,680 Well, look, you've just got over 30 minutes. 181 00:10:09,880 --> 00:10:11,480 Get going. You're focused. Good luck. 182 00:10:11,680 --> 00:10:13,280 Perfect. Thank you. 183 00:10:17,680 --> 00:10:20,360 What I love about tacos, it's just a free-for-all 184 00:10:20,560 --> 00:10:22,600 and people can make them as they like them. 185 00:10:22,800 --> 00:10:25,640 Alejandra, she's using actually a Oaxaca cheese 186 00:10:25,840 --> 00:10:27,840 and she's pairing it with a chorizo filling 187 00:10:28,040 --> 00:10:32,600 so, actually, you'll have that smoky, salty kind of cured meat 188 00:10:32,800 --> 00:10:34,680 and then you'll have that fresh cheese as well. 189 00:10:34,880 --> 00:10:36,360 So, how's Pat going? 190 00:10:36,560 --> 00:10:39,680 He's doing two types of tacos - he's doing chicken and beef, 191 00:10:39,880 --> 00:10:42,440 so that's going to be pushing it, I think. 192 00:10:42,640 --> 00:10:44,520 He's making his tortillas but if it doesn't go well, 193 00:10:44,720 --> 00:10:46,840 he's using store-bought. 194 00:10:56,240 --> 00:10:59,440 MAEVE O'MEARA: Restaurant Mamasita's apprentice chef Miguel 195 00:10:59,640 --> 00:11:03,720 is going head-to-head against our four home cooks, 196 00:11:03,920 --> 00:11:09,280 who are all preparing their own twist on Mexican favourite tacos. 197 00:11:09,480 --> 00:11:12,960 Executive chef Dan Hong will taste each dish 198 00:11:13,160 --> 00:11:15,560 without knowing who cooked what. 199 00:11:16,680 --> 00:11:19,000 DAN HONG: What I'm looking for in a great taco 200 00:11:19,200 --> 00:11:20,800 is a tortilla that's really fragrant, 201 00:11:21,000 --> 00:11:23,320 the protein has to be nicely cooked, 202 00:11:23,520 --> 00:11:25,280 and I'm looking for a great salsa, 203 00:11:25,480 --> 00:11:27,720 because the salsa's got to bring everything together. 204 00:11:27,920 --> 00:11:30,440 I've been to Mexico three times in the past year - 205 00:11:30,640 --> 00:11:32,120 I know what I'm looking for. 206 00:11:32,320 --> 00:11:35,200 I can't wait to see what gets put up on the pass. 207 00:11:37,440 --> 00:11:39,840 I want to see my tacos de longaniza 208 00:11:40,040 --> 00:11:42,520 like the proper Mexican way, 209 00:11:42,720 --> 00:11:47,000 so the tortilla has to be soft and fresh. 210 00:11:47,200 --> 00:11:49,280 Mmm! 211 00:11:49,480 --> 00:11:52,800 Now, chorizo and cheese. Yes. 212 00:11:53,000 --> 00:11:54,520 Tell me about your recipe. 213 00:11:54,720 --> 00:11:57,840 This is one of my favourite taco when I'm going to Mexico. 214 00:11:58,040 --> 00:12:01,160 You can have on the street and, oh, my God, it's so yum. 215 00:12:01,360 --> 00:12:03,240 And it's with Oaxaca cheese. Amazing. 216 00:12:03,480 --> 00:12:05,960 It's almost like a fresh mozzarella, in a way. Yes. 217 00:12:06,160 --> 00:12:09,160 I hear you love to dance. Oh, my God. 218 00:12:09,360 --> 00:12:11,440 What kind of moves do you... Show me a move. 219 00:12:11,640 --> 00:12:14,320 Let's move our caderas. Whoo! 220 00:12:14,520 --> 00:12:16,200 Whoo! (LAUGHS) (LAUGHS) 221 00:12:16,400 --> 00:12:19,200 I can't do it as good as you. Let's go up, let's go down like... 222 00:12:19,440 --> 00:12:23,080 Whoo! Oh, my God, you dance better than me! (LAUGHS) 223 00:12:23,280 --> 00:12:26,800 Save one for me, OK? I will. (LAUGHS) 224 00:12:29,320 --> 00:12:32,680 So, I'm making my chicken and beef sirloin. 225 00:12:32,880 --> 00:12:35,120 My salsas are pretty much done. I've got the chicken going. 226 00:12:35,320 --> 00:12:37,000 I want to make sure that's cooked, of course. 227 00:12:37,200 --> 00:12:40,440 The beef is a really high heat, really fast sort of cook, 228 00:12:40,640 --> 00:12:42,640 so I don't have to worry about that one as much. 229 00:12:42,840 --> 00:12:45,800 So, the tortillas have been cooking. I've flipped them over. 230 00:12:46,000 --> 00:12:47,920 I pull the first one off and I'm trying it 231 00:12:48,120 --> 00:12:50,640 and it's a little bit doughy for my liking. 232 00:12:52,480 --> 00:12:53,800 Abandoning the tortillas. 233 00:12:54,000 --> 00:12:56,040 Just not the right flavour I was looking for 234 00:12:56,240 --> 00:12:58,560 and I don't want to ruin the filling of the taco. 235 00:12:58,760 --> 00:13:01,880 I don't want to risk a bad tortilla on this. 236 00:13:02,080 --> 00:13:05,360 I think I'm going to have to go with the pre-made tortillas. 237 00:13:05,560 --> 00:13:08,640 They've got a great colour and I know they'll have a great flavour. 238 00:13:12,360 --> 00:13:16,720 The challenge for me tonight is cooking with three salsas. 239 00:13:16,920 --> 00:13:21,520 For the red salsa, I use the tomatoes, garlic and chilli 240 00:13:21,720 --> 00:13:26,800 and then mix with some coriander, salt, and that's it. 241 00:13:28,760 --> 00:13:33,480 With the green salsa, the base is the green tomato, the tomatillo. 242 00:13:33,680 --> 00:13:35,720 It has garlic, coriander as well 243 00:13:35,920 --> 00:13:40,040 but the difference is you add some avocado in the salsa. 244 00:13:40,240 --> 00:13:42,120 And I'm also making guacamole. 245 00:13:42,320 --> 00:13:44,120 What's your secret to your guacamole? 246 00:13:44,320 --> 00:13:46,800 To get the power of the onion down, 247 00:13:47,000 --> 00:13:49,640 I just mash the onion and the tomato together. 248 00:13:51,000 --> 00:13:54,040 And most people use lime in guacamole. I don't. 249 00:13:54,240 --> 00:13:56,320 You don't? I think it takes the flavour away. 250 00:13:56,520 --> 00:13:58,800 MARK OLIVE: You've got 15 minutes, everyone! 251 00:13:59,000 --> 00:14:04,200 So, now I know I have rush a little. I need to start cooking the meat. 252 00:14:06,960 --> 00:14:11,560 This is obviously still raw. We will improve on that. 253 00:14:17,760 --> 00:14:20,400 MARIA: Once I have my tortillas in the pan, 254 00:14:20,600 --> 00:14:25,360 I put my couple of pineapples on the grill and my pork loin. 255 00:14:25,560 --> 00:14:29,200 I think the pineapple will give it the sweetness 256 00:14:29,400 --> 00:14:34,360 and compensate the spicy of the chillies of the meat and the salsa. 257 00:14:34,560 --> 00:14:38,160 With the pork loin, I chop it really small pieces 258 00:14:38,360 --> 00:14:40,280 and pan fry it to finish it up. 259 00:14:41,600 --> 00:14:45,160 Smells absolutely incredible, guys. 260 00:14:46,800 --> 00:14:49,880 Yeah, so the tortilla is actually really, really soft, like this one. 261 00:14:50,080 --> 00:14:52,400 That's what makes a really good tortilla. 262 00:14:53,800 --> 00:14:55,280 No cracks? Yep, no cracks. 263 00:14:55,480 --> 00:14:56,360 Beautiful. 264 00:14:56,560 --> 00:14:59,440 It's perfect because you start seeing, like, these kind of bubbles 265 00:14:59,640 --> 00:15:01,240 when you put it into a pan. 266 00:15:01,440 --> 00:15:03,920 Use your hands, Miguel, use your hands. 267 00:15:05,680 --> 00:15:07,760 Now all the ingredients of my taco are ready 268 00:15:07,960 --> 00:15:09,360 so I'm going to cook the fish. 269 00:15:09,560 --> 00:15:12,360 So, the red snapper is already marinated over there. 270 00:15:12,560 --> 00:15:14,240 I just took it out of the marinade, 271 00:15:14,440 --> 00:15:15,840 put it into some plain flour, 272 00:15:16,040 --> 00:15:19,560 then I pass this fish through a beer batter mixture 273 00:15:19,760 --> 00:15:21,720 and then I just deep fry them. 274 00:15:21,920 --> 00:15:24,200 He looks at home now. Yeah. 275 00:15:25,920 --> 00:15:29,400 Hello, chefs' line. What are you noticing so far? 276 00:15:29,600 --> 00:15:30,880 Miguel's on track. 277 00:15:31,080 --> 00:15:33,400 We need to make sure we start putting it together now, 278 00:15:33,600 --> 00:15:35,360 but is it good enough to beat the competitors? 279 00:15:35,560 --> 00:15:36,920 We'll have to wait and see. 280 00:15:37,120 --> 00:15:39,840 These competitors really, really know what they're doing as well. 281 00:15:40,040 --> 00:15:42,160 Mmm. Arrechisimo. 282 00:15:42,360 --> 00:15:44,080 About five minutes, everyone. 283 00:15:45,440 --> 00:15:48,960 Yeah, so, at the end, everything came together how I wanted 284 00:15:49,160 --> 00:15:50,800 and I was very happy with it. 285 00:15:51,920 --> 00:15:53,320 Looking good. 286 00:15:53,520 --> 00:15:58,200 (APPLAUSE) Our first one up - Maria. Well done. 287 00:15:58,400 --> 00:16:03,520 Very happy I finish on time and that I'm showing, like, my Mexican skills. 288 00:16:03,720 --> 00:16:04,920 Push, push, push. 289 00:16:05,120 --> 00:16:08,320 ALEJANDRA: To serve the taco, put the chorizo, 290 00:16:08,520 --> 00:16:12,720 a little bit of guacamole and then cheese, and done. 291 00:16:12,920 --> 00:16:17,160 Go, Alejandra! Beautiful. 292 00:16:18,560 --> 00:16:21,200 I think they're amazing, they are delicious. 293 00:16:21,400 --> 00:16:23,160 Good luck. Ahhh! 294 00:16:25,400 --> 00:16:27,560 Hustle, hustle, hustle! 295 00:16:27,760 --> 00:16:30,000 Go, Juan. Go, Juan. 296 00:16:30,200 --> 00:16:33,360 JUAN: This is the kind of dish I would make for my kids 297 00:16:33,560 --> 00:16:35,000 and I am happy with it. 298 00:16:39,600 --> 00:16:42,360 Cutting it really fine, guys. 299 00:16:43,680 --> 00:16:46,880 You're there, Miguel. Up on the pass. 300 00:16:47,080 --> 00:16:48,600 Go, Miguel! 301 00:16:48,800 --> 00:16:51,560 MIGUEL: I'm really happy with my tacos. 302 00:16:51,760 --> 00:16:53,640 I think I did a really good job with it. 303 00:16:53,840 --> 00:16:56,480 I really hope Dan likes it. 304 00:16:56,680 --> 00:17:00,120 PAT: The tacos, the garnish, the salsa is looking beautiful. 305 00:17:00,320 --> 00:17:02,280 I'm definitely feeling really relieved 306 00:17:02,480 --> 00:17:03,800 to have taken this up there. 307 00:17:04,000 --> 00:17:07,200 And Pat! Well done. 308 00:17:08,560 --> 00:17:10,480 Well done, everybody. 309 00:17:18,360 --> 00:17:22,640 MAEVE O'MEARA: All of our cooks have served up their best Mexican tacos. 310 00:17:22,840 --> 00:17:26,760 Now it's time for judge Dan to taste all the dishes, 311 00:17:26,960 --> 00:17:30,280 with no idea of who cooked what. 312 00:17:30,480 --> 00:17:32,120 Hola, Dan. Hola! 313 00:17:32,320 --> 00:17:33,840 I am excited. 314 00:17:34,040 --> 00:17:37,680 Every single plate on the pass looks incredible. 315 00:17:37,880 --> 00:17:39,760 So which one tickles your fancy, Dan? 316 00:17:39,960 --> 00:17:42,320 Uh, let's start with the one over at the end. 317 00:17:45,640 --> 00:17:50,200 Dan, these are pastor tacos, or 'tacos al pastor'. 318 00:17:50,400 --> 00:17:51,800 Ooh, look at that. 319 00:17:52,000 --> 00:17:54,240 So, you can see the pork that's been nicely caramelised. 320 00:17:54,440 --> 00:17:56,800 There's bits of roasted pineapple. 321 00:17:57,000 --> 00:17:59,720 I'm going to put some of this salsa verde on top. 322 00:17:59,920 --> 00:18:01,640 You know the rule about eating tacos - 323 00:18:01,840 --> 00:18:05,040 you don't tilt the taco, you tilt your head. 324 00:18:10,480 --> 00:18:14,320 The tortilla beautifully fragrant from the corn, 325 00:18:14,520 --> 00:18:18,160 the meat beautifully marinated, well seasoned, well cooked, 326 00:18:18,360 --> 00:18:23,400 and the salsa just adds that acidity, that freshness, that pop. 327 00:18:23,600 --> 00:18:26,880 These are beef tacos, or 'tacos de bistec'. 328 00:18:27,080 --> 00:18:31,400 Look very, very traditional, authentic style. 329 00:18:44,000 --> 00:18:47,200 The beef - you can really taste the marinade, the beer and the lime, 330 00:18:47,400 --> 00:18:49,600 and it's nicely cooked. 331 00:18:49,800 --> 00:18:52,400 Tortilla, nice fragrance, 332 00:18:52,600 --> 00:18:55,360 but the thing is the salsa's a little bit underseasoned. 333 00:18:55,560 --> 00:18:57,400 Oh. Ooh. 334 00:18:57,600 --> 00:19:00,920 You know, they just need that bit of salt to really lift the whole taco. 335 00:19:02,200 --> 00:19:07,080 These are fish tacos with squid ink mayo. 336 00:19:08,960 --> 00:19:10,240 OK. 337 00:19:10,440 --> 00:19:13,400 I'm curious about the squid ink, Dan. 338 00:19:19,440 --> 00:19:21,920 The winner here is the tortilla. 339 00:19:22,120 --> 00:19:24,800 It's homemade and it's super thin. 340 00:19:25,000 --> 00:19:28,280 The, uh... the lime really brings out all the salad, 341 00:19:28,480 --> 00:19:30,240 brings out all the flavour. 342 00:19:30,440 --> 00:19:32,680 I love the squid ink mayonnaise. 343 00:19:32,880 --> 00:19:36,760 It's a very well balanced taco and I could eat about 50 of these. 344 00:19:36,960 --> 00:19:39,400 These are tacos with chorizo. 345 00:19:39,600 --> 00:19:40,640 Mmm! 346 00:19:42,040 --> 00:19:43,840 Edible flowers, very pretty. 347 00:19:48,560 --> 00:19:50,760 It's a very, very well made tortilla. 348 00:19:50,960 --> 00:19:53,320 The flavour of corn is there, the fragrance is there. 349 00:19:53,520 --> 00:19:58,800 I love that chorizo. It sort of gives that real saltiness, that spice. 350 00:19:59,000 --> 00:20:03,240 The cheese adds that creaminess. This one's going to be hard to beat. 351 00:20:04,320 --> 00:20:09,600 Dan, grilled chicken tacos and sirloin tacos. 352 00:20:09,800 --> 00:20:13,800 Well, I'm not going to complain with two different tacos on one plate. 353 00:20:14,000 --> 00:20:15,320 You know, I do love variety. 354 00:20:15,520 --> 00:20:18,440 I'm going to start with the chicken ones first. 355 00:20:30,000 --> 00:20:34,280 The marinade really comes through, orange juice, delicious. 356 00:20:34,480 --> 00:20:36,760 I mean, yeah, that chicken one's pretty good. 357 00:20:36,960 --> 00:20:38,800 I'm going to try the beef one. 358 00:20:44,840 --> 00:20:46,200 That's a really good taco 359 00:20:46,400 --> 00:20:48,960 but I've never really had a mincemeat taco in Mexico. 360 00:20:49,160 --> 00:20:51,520 Mincemeat is actually more of a Tex-Mex thing. 361 00:20:51,720 --> 00:20:54,720 I'd prefer that they'd cooked a nice piece of steak 362 00:20:54,920 --> 00:20:58,520 and then after it's cooked, chop it up and put it in a taco. 363 00:20:59,520 --> 00:21:03,520 So, Dan, it seems like there are three clearly fantastic ones here 364 00:21:03,720 --> 00:21:05,440 and then two that are really, really great 365 00:21:05,640 --> 00:21:07,240 but maybe lacking a little for you. 366 00:21:07,440 --> 00:21:08,720 How will you decide? 367 00:21:08,920 --> 00:21:12,040 It's going to be hard because the top three all have great qualities, 368 00:21:12,240 --> 00:21:14,440 so it's going to be tough. 369 00:21:19,600 --> 00:21:20,960 MAEVE O'MEARA: It's Mexican Week, 370 00:21:21,160 --> 00:21:23,520 and apprentice chef Miguel from restaurant Mamasita 371 00:21:23,720 --> 00:21:26,840 has faced off against our four home cooks. 372 00:21:27,040 --> 00:21:33,360 Now it's time to find out which dish had judge Dan wanting more. 373 00:21:35,440 --> 00:21:37,000 Well, home cooks, 374 00:21:37,200 --> 00:21:40,080 what a fun festival of Mexican flavour it was in here tonight, 375 00:21:40,280 --> 00:21:45,200 full of fresh ingredients, vibrant salsas and homemade tortillas. 376 00:21:45,400 --> 00:21:48,200 I wish we could have taco night every week. 377 00:21:49,680 --> 00:21:51,000 Hey, head chef Michael, 378 00:21:51,200 --> 00:21:54,480 how do you think apprentice Miguel went tonight? 379 00:21:54,680 --> 00:21:55,960 I think Miguel did pretty well. 380 00:21:56,160 --> 00:22:00,080 He's ticking all the boxes to what we'd hoped that we'd put up. 381 00:22:01,240 --> 00:22:05,000 Well, Dan, which taco rocked your world? 382 00:22:05,240 --> 00:22:09,600 Home cooks and chefs, there are three plates on the pass that really shone 383 00:22:09,800 --> 00:22:14,720 but there was one that stood out due to the finest details. 384 00:22:14,920 --> 00:22:17,880 So tonight's best plate on the pass is... 385 00:22:19,880 --> 00:22:22,280 After tasting all your delicious tacos, 386 00:22:22,480 --> 00:22:24,880 the best plate on the pass is... 387 00:22:28,000 --> 00:22:29,760 ..tacos with chorizo. 388 00:22:29,960 --> 00:22:32,400 Yes! Oh, my goodness! 389 00:22:34,000 --> 00:22:35,560 Wow! 390 00:22:36,640 --> 00:22:39,800 (LAUGHS) Look at you! How are you feeling? 391 00:22:40,000 --> 00:22:41,600 Happy! Whoo! 392 00:22:41,800 --> 00:22:43,720 (LAUGHS) Let's dance! 393 00:22:45,040 --> 00:22:46,320 Your taco was unbelievable. 394 00:22:46,520 --> 00:22:48,920 You know, I loved the spiciness of the chorizo, 395 00:22:49,120 --> 00:22:51,080 your tortilla was nice and fragrant. 396 00:22:51,280 --> 00:22:53,120 I loved the chilli powder on the lime. 397 00:22:53,320 --> 00:22:57,360 It had the perfect balance of freshness, acidity, saltiness, 398 00:22:57,560 --> 00:23:00,960 all-round deliciousness, so thank you so much. 399 00:23:01,160 --> 00:23:03,320 Thank you, guys. Thanks. 400 00:23:03,520 --> 00:23:05,920 So, Dan, sadly on to the bad news. 401 00:23:06,120 --> 00:23:09,440 Which of these tacos didn't exactly have you wanting more? 402 00:23:09,640 --> 00:23:12,200 Very hard decision for me. 403 00:23:12,400 --> 00:23:16,360 There was something to love about every single plate on the pass. 404 00:23:16,600 --> 00:23:22,120 So I'm sorry to say that the taco that didn't quite live up to the others is... 405 00:23:24,880 --> 00:23:27,240 ..the grilled chicken and sirloin tacos. 406 00:23:29,240 --> 00:23:31,840 Pat, sorry, mate. 407 00:23:32,040 --> 00:23:36,080 The chicken tacos for me were a lot better than the sirloin tacos, 408 00:23:36,280 --> 00:23:39,040 so I thought if you were putting two tacos on the plate, 409 00:23:39,240 --> 00:23:41,040 they've got to be as good as each other. 410 00:23:41,240 --> 00:23:43,880 Overall, it just didn't quite reach the heights 411 00:23:44,080 --> 00:23:46,320 of the other tacos on the pass. 412 00:23:46,520 --> 00:23:49,280 Pat, sorry to say this does mean you'll be heading home. 413 00:23:49,480 --> 00:23:51,840 It's been a great experience. Thank you. 414 00:23:52,040 --> 00:23:56,080 But congratulations, Alejandra - you beat the restaurant, 415 00:23:56,280 --> 00:23:58,000 which means that you get this trophy. 416 00:23:58,200 --> 00:23:59,560 Come on and get it! 417 00:23:59,760 --> 00:24:01,640 You've got to shimmy to get it, OK? 418 00:24:01,840 --> 00:24:03,480 Whoo! 419 00:24:03,680 --> 00:24:05,840 (LAUGHS) 420 00:24:06,040 --> 00:24:08,200 Thank you so much! Congratulations! 421 00:24:08,400 --> 00:24:11,680 Everybody come on in - the tacos are still open! 422 00:24:13,600 --> 00:24:16,240 Very nice tacos. Thank you. Yeah. No, very good. 423 00:24:16,440 --> 00:24:18,320 And, Maria, these are your al pastor? Yes. 424 00:24:18,520 --> 00:24:19,840 Delicious. Very nice. 425 00:24:20,040 --> 00:24:22,560 It actually took me back to the streets of Mexico City. 426 00:24:22,760 --> 00:24:24,120 (LAUGHS) Thank you. 427 00:24:24,320 --> 00:24:26,120 MAEVE O'MEARA: Next time on The Chefs' Line... 428 00:24:26,320 --> 00:24:27,360 Salud! 429 00:24:27,560 --> 00:24:31,400 ..it's traditional and sweet with Mexican flan. 430 00:24:31,600 --> 00:24:32,480 Wow! 431 00:24:32,680 --> 00:24:36,880 And our home cooks will be facing Mamasita's station chef, Ray. 432 00:24:37,080 --> 00:24:38,120 One portion. 433 00:24:38,320 --> 00:24:39,640 Got to pick the best out of the best. 434 00:24:39,840 --> 00:24:41,800 And at the end of the week... Hi, Michael! 435 00:24:42,000 --> 00:24:43,440 How are you? Good. How are you? 436 00:24:43,640 --> 00:24:48,760 ..we go behind the scenes for a taste of this restaurant's success. 437 00:24:49,800 --> 00:24:52,800 Oh, my goodness. What an extremely amazing dish. 438 00:24:53,000 --> 00:24:54,680 These are the ones we're really proud of.