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1 00:00:01,040 00:00:03,560 MAEVE O'MEARA: It's Mexican Week on The Chefs' Line... MAEVE O'MEARA: It's Mexican Week on The Chefs' Line...
2 00:00:03,760 00:00:05,080 (ALL SING) (ALL SING)
3 00:00:05,280 00:00:07,240 ..and tonight, we're steaming things up... ..and tonight, we're steaming things up...
4 00:00:07,440 00:00:09,280 Muy bueno. ..with tamales. Muy bueno. ..with tamales.
5 00:00:09,480 00:00:12,440 It is my grandmother's recipe. It is my grandmother's recipe.
6 00:00:12,640 00:00:15,360 A much-loved Mexican street food, A much-loved Mexican street food,
7 00:00:15,560 00:00:17,800 tamales typically have meat fillings, tamales typically have meat fillings,
8 00:00:18,000 00:00:22,520 are coated in a delicious sauce and are wrapped in a cornflour dough. are coated in a delicious sauce and are wrapped in a cornflour dough.
9 00:00:22,720 00:00:24,160 My mama's secret. My mama's secret.
10 00:00:24,360 00:00:27,360 All week, some of Australia's best home cooks All week, some of Australia's best home cooks
11 00:00:27,560 00:00:29,560 will be putting their culinary skills to the test will be putting their culinary skills to the test
12 00:00:29,760 00:00:32,440 against top Mexican restaurant, Mamasita. against top Mexican restaurant, Mamasita.
13 00:00:32,640 00:00:35,040 The flavour, unbelievable. The flavour, unbelievable.
14 00:00:35,240 00:00:37,320 And tonight, our home cooks And tonight, our home cooks
15 00:00:37,520 00:00:39,840 are up against the third stop in their Chefs' Line, are up against the third stop in their Chefs' Line,
16 00:00:40,040 00:00:41,720 sous chef Aiven. sous chef Aiven.
17 00:00:41,920 00:00:43,200 The pressure is definitely on. The pressure is definitely on.
18 00:00:43,400 00:00:46,920 As the week progresses, the competition escalates in difficulty As the week progresses, the competition escalates in difficulty
19 00:00:47,120 00:00:49,440 from the apprentice, all the way... from the apprentice, all the way...
20 00:00:49,640 00:00:51,640 Vamanos. Vamanos, si. Vamanos. Vamanos, si.
21 00:00:51,840 00:00:53,720 ..to the head chef. ..to the head chef.
22 00:00:53,920 00:00:57,080 But whose tamales will win them the chance But whose tamales will win them the chance
23 00:00:57,280 00:01:00,760 to reach the end of The Chefs' line? to reach the end of The Chefs' line?
24 00:01:06,480 00:01:08,160 Tonight in The Chefs' Line kitchen Tonight in The Chefs' Line kitchen
25 00:01:08,360 00:01:14,080 we are making the ultimate Mexican convenience food, tamales! we are making the ultimate Mexican convenience food, tamales!
26 00:01:14,280 00:01:16,360 ALL: Whoo! ALL: Whoo!
27 00:01:18,640 00:01:21,480 Because all three of you beat the restaurant last night, Because all three of you beat the restaurant last night,
28 00:01:21,680 00:01:23,080 you're all still here! you're all still here!
29 00:01:23,280 00:01:25,360 ALL: Whoo! ALL: Whoo!
30 00:01:25,560 00:01:28,880 Tonight will decide which two of you will go into the final Tonight will decide which two of you will go into the final
31 00:01:29,080 00:01:31,960 to head off against head chef Michael. to head off against head chef Michael.
32 00:01:32,160 00:01:35,480 Head chef Michael, restaurant Mamasita, good to see you again. Head chef Michael, restaurant Mamasita, good to see you again.
33 00:01:35,680 00:01:37,200 Thanks for having us. Thanks for having us.
34 00:01:37,400 00:01:40,280 Now, it's all been going the home cooks way so far, Now, it's all been going the home cooks way so far,
35 00:01:40,480 00:01:42,720 who's up next to face the home cooks? who's up next to face the home cooks?
36 00:01:42,920 00:01:45,680 Next to face the home cooks is sous chef Aiven. Next to face the home cooks is sous chef Aiven.
37 00:01:45,880 00:01:47,960 Sous chef Aivan, it's time for you to show us Sous chef Aivan, it's time for you to show us
38 00:01:48,160 00:01:50,120 why you are head chef Michael's right-hand man. why you are head chef Michael's right-hand man.
39 00:01:50,320 00:01:51,800 Please step up to the bench. Please step up to the bench.
40 00:01:53,440 00:01:55,680 Chefs' Line, please take your seats. Chefs' Line, please take your seats.
41 00:01:57,200 00:01:59,320 Tonight's blind judge will be Melissa, Tonight's blind judge will be Melissa,
42 00:01:59,520 00:02:03,280 so you better take yourself away so you don't know whose tamales is who. so you better take yourself away so you don't know whose tamales is who.
43 00:02:03,480 00:02:05,720 I can't wait. Good luck! I can't wait. Good luck!
44 00:02:09,240 00:02:11,600 Sous chef Aivan, home cooks, Sous chef Aivan, home cooks,
45 00:02:11,800 00:02:14,800 you have 90 minutes to serve up your best tamales. you have 90 minutes to serve up your best tamales.
46 00:02:15,000 00:02:17,280 Let's cook! (ALL CHEER) Let's cook! (ALL CHEER)
47 00:02:17,480 00:02:19,400 Aiven, let's go. Aiven, let's go.
48 00:02:19,600 00:02:21,800 Vamanos. Vamanos. Vamanos. Vamanos.
49 00:02:27,160 00:02:28,600 DAN HONG: Well, Mark, DAN HONG: Well, Mark,
50 00:02:28,800 00:02:31,440 tamales is one of the most popular street foods in Mexico tamales is one of the most popular street foods in Mexico
51 00:02:31,640 00:02:33,120 besides the taco besides the taco
52 00:02:33,320 00:02:35,440 and it's traditionally eaten at breakfast time, and it's traditionally eaten at breakfast time,
53 00:02:35,640 00:02:38,200 usually it's a meat filling coated in a sauce usually it's a meat filling coated in a sauce
54 00:02:38,400 00:02:40,720 then wrapped in dough and then steamed. then wrapped in dough and then steamed.
55 00:02:40,920 00:02:44,920 So it's really, like, what people eat to get through their days So it's really, like, what people eat to get through their days
56 00:02:45,120 00:02:48,600 and it's very cheap, very convenient and very delicious. and it's very cheap, very convenient and very delicious.
57 00:02:48,800 00:02:51,720 Well, their version of our egg and bacon roll basically, isn't it? Well, their version of our egg and bacon roll basically, isn't it?
58 00:02:51,920 00:02:53,360 Basically, yeah. Basically, yeah.
59 00:02:56,880 00:03:00,880 My name is Alejandra, I'm from Venezuela, South America. My name is Alejandra, I'm from Venezuela, South America.
60 00:03:03,120 00:03:04,960 Oh, I'm making chicken tamales tonight. Oh, I'm making chicken tamales tonight.
61 00:03:05,160 00:03:06,800 The tamales is really important in Mexico, The tamales is really important in Mexico,
62 00:03:07,000 00:03:08,440 it's also important in Venezuela. it's also important in Venezuela.
63 00:03:08,640 00:03:10,000 I'm going to do, like, a mixture I'm going to do, like, a mixture
64 00:03:10,200 00:03:13,880 of, you know, those two countries but two flavours. of, you know, those two countries but two flavours.
65 00:03:15,000 00:03:17,520 I feel so good when I cook. I feel so good when I cook.
66 00:03:17,720 00:03:19,800 I feel so happy because I learn something I feel so happy because I learn something
67 00:03:20,000 00:03:23,040 that I really wanted to learn when I was a kid. that I really wanted to learn when I was a kid.
68 00:03:24,440 00:03:27,000 The first thing, you have to boil the chicken. The first thing, you have to boil the chicken.
69 00:03:27,200 00:03:30,720 While the chicken is boiling, you need to cut the vegetables. While the chicken is boiling, you need to cut the vegetables.
70 00:03:30,920 00:03:34,480 So, we have to make a really good sofrito to put on the chicken first So, we have to make a really good sofrito to put on the chicken first
71 00:03:34,680 00:03:36,120 and then just cook it. and then just cook it.
72 00:03:36,320 00:03:39,240 Sofrito is, like, garlic, onion, coriander, Sofrito is, like, garlic, onion, coriander,
73 00:03:39,440 00:03:43,720 and you have to saute on... I use annatto oil. and you have to saute on... I use annatto oil.
74 00:03:45,320 00:03:48,480 And the purpose of this - it gives colour. And the purpose of this - it gives colour.
75 00:03:48,680 00:03:53,960 It doesn't give flavour, it's just colour and the food looks nice. It doesn't give flavour, it's just colour and the food looks nice.
76 00:03:54,160 00:03:56,240 I need to shred the chicken. I need to shred the chicken.
77 00:03:56,440 00:04:00,840 It's really hot, so my mum, she teach me this secret. Let's try. It's really hot, so my mum, she teach me this secret. Let's try.
78 00:04:09,280 00:04:12,080 DAN HONG: Well, I love seeing all these kitchen tricks. DAN HONG: Well, I love seeing all these kitchen tricks.
79 00:04:12,280 00:04:15,080 Out of my 18 years of cooking professionally, Out of my 18 years of cooking professionally,
80 00:04:15,280 00:04:17,600 I've never seen a technique like that in my life. I've never seen a technique like that in my life.
81 00:04:19,440 00:04:21,920 What are we doing here? No, no, no, no, no, no, no! What are we doing here? No, no, no, no, no, no, no!
82 00:04:22,120 00:04:25,880 This is mum's secret? That's my mum... my mama's secret. This is mum's secret? That's my mum... my mama's secret.
83 00:04:26,080 00:04:27,600 Shredding hot chicken. Shredding hot chicken.
84 00:04:27,800 00:04:30,280 Don't copy my secret. Smells pretty good. Don't copy my secret. Smells pretty good.
85 00:04:35,280 00:04:38,600 My name is Maria. I'm from Melbourne, Victoria. My name is Maria. I'm from Melbourne, Victoria.
86 00:04:38,800 00:04:41,200 So, tonight, I'm making green tamales. So, tonight, I'm making green tamales.
87 00:04:41,400 00:04:44,920 It's special recipe from the street foods of Mexico City. It's special recipe from the street foods of Mexico City.
88 00:04:45,120 00:04:48,480 They need to be juicy in the inside with a filling of chicken, They need to be juicy in the inside with a filling of chicken,
89 00:04:48,680 00:04:51,400 very tasty with a salsa verde. very tasty with a salsa verde.
90 00:04:51,600 00:04:53,200 One of my neighbours One of my neighbours
91 00:04:53,400 00:04:56,840 who used to work in the streets of Mexico City selling tamales, who used to work in the streets of Mexico City selling tamales,
92 00:04:57,040 00:04:58,840 she gave me the recipe for this. she gave me the recipe for this.
93 00:04:59,040 00:05:00,680 We are originally from Mexico. We are originally from Mexico.
94 00:05:02,040 00:05:04,040 I'm cooking all these traditional dishes, I'm cooking all these traditional dishes,
95 00:05:04,240 00:05:06,680 it's the way I connect with my roots. it's the way I connect with my roots.
96 00:05:06,880 00:05:10,520 So, right now I'm mixing the dough for the tamales. So, right now I'm mixing the dough for the tamales.
97 00:05:10,720 00:05:15,680 I mix cornflour, chicken stock and the lard. I mix cornflour, chicken stock and the lard.
98 00:05:15,880 00:05:20,360 It needs to have this ice-cream texture, that means it's ready. It needs to have this ice-cream texture, that means it's ready.
99 00:05:20,560 00:05:24,080 Tamales dough has to be soft and juicy Tamales dough has to be soft and juicy
100 00:05:24,280 00:05:27,760 and it will be accompanied with a green salsa. and it will be accompanied with a green salsa.
101 00:05:27,960 00:05:29,960 So, right now I'm doing the salsa verde, So, right now I'm doing the salsa verde,
102 00:05:30,160 00:05:34,400 so I'm just blending together onion, garlic, chilli, tomatillo so I'm just blending together onion, garlic, chilli, tomatillo
103 00:05:34,600 00:05:35,920 and coriander. and coriander.
104 00:05:36,120 00:05:37,840 I want Melissa to taste I want Melissa to taste
105 00:05:38,040 00:05:41,640 the real Mexican street food we eat every day. the real Mexican street food we eat every day.
106 00:05:41,840 00:05:43,400 It's good. It's good.
107 00:05:48,280 00:05:50,400 I am Juan. I am from Mexico. I am Juan. I am from Mexico.
108 00:05:51,680 00:05:58,320 Tonight, I am cooking tamales de cochinita, which is pork tamales. Tonight, I am cooking tamales de cochinita, which is pork tamales.
109 00:05:58,520 00:06:02,000 The difference between a house and a home is the cooking, The difference between a house and a home is the cooking,
110 00:06:02,200 00:06:04,920 it is what bonds the family together. it is what bonds the family together.
111 00:06:07,520 00:06:10,480 The first thing is to get the filling done. The first thing is to get the filling done.
112 00:06:10,680 00:06:15,360 I chose pork fried with onion, the tamales can be dry I chose pork fried with onion, the tamales can be dry
113 00:06:15,560 00:06:18,120 and the filling makes all the difference, and the filling makes all the difference,
114 00:06:18,320 00:06:20,360 so I have to make the sauce. so I have to make the sauce.
115 00:06:20,560 00:06:27,120 The condiment called annatto is combined with orange juice. The condiment called annatto is combined with orange juice.
116 00:06:27,320 00:06:29,720 It's very typical. It's very typical.
117 00:06:37,080 00:06:40,520 At the same time, I have to start making my dough. At the same time, I have to start making my dough.
118 00:06:41,560 00:06:44,240 This is a pork lard. This is a pork lard.
119 00:06:44,440 00:06:46,520 I'm going to add annatto to the mix I'm going to add annatto to the mix
120 00:06:46,720 00:06:51,360 so we're going to end up, like, with a... with a coloured dough. so we're going to end up, like, with a... with a coloured dough.
121 00:06:51,560 00:06:54,440 So that's the main difference. So that's the main difference.
122 00:06:56,320 00:06:59,160 It is my grandmother's recipe. It is my grandmother's recipe.
123 00:06:59,360 00:07:02,120 My grandmother made tamales for special occasions My grandmother made tamales for special occasions
124 00:07:02,320 00:07:05,120 and that's where the family tradition started. and that's where the family tradition started.
125 00:07:10,520 00:07:15,520 MAEVE O'MEARA: Our three home cooks are proving to be formidable competitors. MAEVE O'MEARA: Our three home cooks are proving to be formidable competitors.
126 00:07:15,720 00:07:17,920 Renowned restaurant Mamasita is out for the win Renowned restaurant Mamasita is out for the win
127 00:07:18,120 00:07:22,680 so now, it's up to sous chef Aiven to knock out the competition so now, it's up to sous chef Aiven to knock out the competition
128 00:07:22,880 00:07:26,080 with his modern take on a Mexican tamal. with his modern take on a Mexican tamal.
129 00:07:26,280 00:07:28,680 So, today we're doing a Veracruz-tyle fish tamal So, today we're doing a Veracruz-tyle fish tamal
130 00:07:28,880 00:07:31,280 and a chargrilled mandarin salad. and a chargrilled mandarin salad.
131 00:07:31,480 00:07:34,360 Veracruz is a region where the Spanish landed Veracruz is a region where the Spanish landed
132 00:07:34,560 00:07:37,960 so that cooking has got tonnes of Spanish influence so that cooking has got tonnes of Spanish influence
133 00:07:38,160 00:07:41,520 including using tonnes of, like, capers, olives. including using tonnes of, like, capers, olives.
134 00:07:41,720 00:07:43,760 So we're just doing a twist on the tamal So we're just doing a twist on the tamal
135 00:07:43,960 00:07:45,880 and infuse those flavours into our dish. and infuse those flavours into our dish.
136 00:07:46,080 00:07:48,800 MICHAEL: Aiven, my sous chef, is a very solid chef. MICHAEL: Aiven, my sous chef, is a very solid chef.
137 00:07:49,000 00:07:51,520 With two cooks down and no win in sight for Mamasita, With two cooks down and no win in sight for Mamasita,
138 00:07:51,720 00:07:54,040 we're really hoping that Aiven comes through with the goods. we're really hoping that Aiven comes through with the goods.
139 00:07:54,240 00:07:57,800 First of all, I will have to make a Veracruz-style marinade. First of all, I will have to make a Veracruz-style marinade.
140 00:07:58,000 00:08:01,240 I need to combine a bit of water, white wine, white wine vinegar, I need to combine a bit of water, white wine, white wine vinegar,
141 00:08:01,440 00:08:04,240 bring it up to the boil, add my carrots in bring it up to the boil, add my carrots in
142 00:08:04,440 00:08:07,080 and at the same time, I need to toast up some peppercorn, and at the same time, I need to toast up some peppercorn,
143 00:08:07,280 00:08:08,720 cumin and coriander seed. cumin and coriander seed.
144 00:08:08,920 00:08:11,720 Yeah. The spices are nice and hot there. Yeah. The spices are nice and hot there.
145 00:08:11,920 00:08:14,320 Might want to drop the temperature there a little. Might want to drop the temperature there a little.
146 00:08:14,520 00:08:18,040 It's very important to toast the cumin and coriander It's very important to toast the cumin and coriander
147 00:08:18,240 00:08:20,000 to reactivate the scent. to reactivate the scent.
148 00:08:20,200 00:08:22,960 The fragrance from coriander seed will lift the marinade itself The fragrance from coriander seed will lift the marinade itself
149 00:08:23,160 00:08:24,920 and cumin gives it a bit of body and depth. and cumin gives it a bit of body and depth.
150 00:08:25,120 00:08:28,120 The next process for me is I need to finish up my spice mix The next process for me is I need to finish up my spice mix
151 00:08:28,320 00:08:31,800 that's meant to go into the marinade. that's meant to go into the marinade.
152 00:08:33,720 00:08:37,120 So, at this stage I'm going to start on my tamal dough. So, at this stage I'm going to start on my tamal dough.
153 00:08:37,320 00:08:41,520 Uh, what I need to do is to whip pork fat into a fluffy state. Uh, what I need to do is to whip pork fat into a fluffy state.
154 00:08:41,720 00:08:45,400 Tamales is mainly made out of a masa dough. Tamales is mainly made out of a masa dough.
155 00:08:45,600 00:08:48,840 You pretty much just combine masa harina which is made out of corn, You pretty much just combine masa harina which is made out of corn,
156 00:08:49,040 00:08:51,080 just like everything else in Mexico, just like everything else in Mexico,
157 00:08:51,280 00:08:53,880 lukewarm water and a bit of pork fat lukewarm water and a bit of pork fat
158 00:08:54,080 00:08:55,480 and just kind of mix it into a dough. and just kind of mix it into a dough.
159 00:08:55,680 00:08:57,400 There's also some baking powder in there There's also some baking powder in there
160 00:08:57,600 00:08:58,880 to help aerate the dough itself to help aerate the dough itself
161 00:08:59,080 00:09:01,120 so that once we steam it it won't be too dense. so that once we steam it it won't be too dense.
162 00:09:01,360 00:09:04,000 And how's your sous chef Aiven going? He's tracking along. And how's your sous chef Aiven going? He's tracking along.
163 00:09:04,200 00:09:07,040 He's just a little bit behind from where I think he should be. He's just a little bit behind from where I think he should be.
164 00:09:07,240 00:09:08,520 Cut his carrots a little bit bigger Cut his carrots a little bit bigger
165 00:09:08,720 00:09:11,000 and they've taken a little bit longer to cook. and they've taken a little bit longer to cook.
166 00:09:11,200 00:09:13,240 There is a bit of pressure coming from the team. There is a bit of pressure coming from the team.
167 00:09:13,440 00:09:14,880 However, I'm quite confident, However, I'm quite confident,
168 00:09:15,080 00:09:17,240 so I wasn't paying too much attention to them. so I wasn't paying too much attention to them.
169 00:09:17,440 00:09:18,720 I had it all under control. I had it all under control.
170 00:09:18,920 00:09:20,520 The pressure's definitely on, The pressure's definitely on,
171 00:09:20,720 00:09:23,760 especially after we've lost the last two days. especially after we've lost the last two days.
172 00:09:23,960 00:09:26,160 And I definitely have to bring some back for the restaurant. And I definitely have to bring some back for the restaurant.
173 00:09:26,360 00:09:28,240 DAN HONG: Mexican cuisine's that type of cuisine DAN HONG: Mexican cuisine's that type of cuisine
174 00:09:28,440 00:09:30,720 where what can be better than a traditional recipe? where what can be better than a traditional recipe?
175 00:09:30,920 00:09:32,480 If it ain't broke, why fix it? If it ain't broke, why fix it?
176 00:09:32,680 00:09:34,080 And sometimes these home cooks, And sometimes these home cooks,
177 00:09:34,280 00:09:38,760 they just come in with these family recipes and they're just that good. they just come in with these family recipes and they're just that good.
178 00:09:45,440 00:09:47,960 MAEVE O'MEARA: It's a Mexican fiesta in The Chefs' Line kitchen. MAEVE O'MEARA: It's a Mexican fiesta in The Chefs' Line kitchen.
179 00:09:48,160 00:09:51,640 Our three home cooks are riding high on a winning streak. Our three home cooks are riding high on a winning streak.
180 00:09:51,840 00:09:53,080 Now it's better. Now it's better.
181 00:09:53,280 00:09:56,960 And now, up against sous chef Aiven from Mamasita, And now, up against sous chef Aiven from Mamasita,
182 00:09:57,160 00:09:58,880 they're all hoping their tamales they're all hoping their tamales
183 00:09:59,080 00:10:02,920 will have blind-tasting judge Melissa singing its praises. will have blind-tasting judge Melissa singing its praises.
184 00:10:03,120 00:10:06,040 When tamales are great, they're a parcel of absolute goodness. When tamales are great, they're a parcel of absolute goodness.
185 00:10:06,240 00:10:09,640 You know, having that layer of that beautiful kind of starchy maize You know, having that layer of that beautiful kind of starchy maize
186 00:10:09,840 00:10:12,320 and then a really gorgeous filling on the inside... and then a really gorgeous filling on the inside...
187 00:10:12,520 00:10:14,640 ..it's like the way fast food should be, you know? ..it's like the way fast food should be, you know?
188 00:10:14,840 00:10:17,040 It's sustainable packaging, it's completely recyclable It's sustainable packaging, it's completely recyclable
189 00:10:17,240 00:10:18,920 and it's delicious. and it's delicious.
190 00:10:22,000 00:10:26,240 So right now, I'm going to start wrapping the tamales. So right now, I'm going to start wrapping the tamales.
191 00:10:26,440 00:10:30,520 Tonight I'm making tamales, green salsa and atole. Tonight I'm making tamales, green salsa and atole.
192 00:10:30,720 00:10:32,920 I'm putting some of the dough in, I'm putting some of the dough in,
193 00:10:33,120 00:10:38,320 I'll put some chicken, some sauce and then I'm going to wrap it. I'll put some chicken, some sauce and then I'm going to wrap it.
194 00:10:38,520 00:10:41,280 Because I am from Mexico City I'm using the corn husk. Because I am from Mexico City I'm using the corn husk.
195 00:10:41,480 00:10:43,960 This is my favourite part. I love wrapping. This is my favourite part. I love wrapping.
196 00:10:44,160 00:10:46,000 DAN HONG: Mark, how's Maria going? DAN HONG: Mark, how's Maria going?
197 00:10:46,200 00:10:47,560 She seems really comfortable. She seems really comfortable.
198 00:10:47,760 00:10:50,160 She got this recipe off a street vendor in Mexico City... She got this recipe off a street vendor in Mexico City...
199 00:10:50,360 00:10:51,360 Ooh. Ooh.
200 00:10:51,560 00:10:53,760 ..and she's serving it with an atole. ..and she's serving it with an atole.
201 00:10:53,960 00:10:57,120 The atole, it's like a thick, uh, drink. The atole, it's like a thick, uh, drink.
202 00:10:57,320 00:11:02,040 I'm going to warm up some milk, just going to add the cajeta. I'm going to warm up some milk, just going to add the cajeta.
203 00:11:02,240 00:11:05,240 It's the Mexican caramel sauce. It's the Mexican caramel sauce.
204 00:11:05,440 00:11:07,720 So that's going to give it the flavour and the sweetness, So that's going to give it the flavour and the sweetness,
205 00:11:07,920 00:11:10,600 and I'm going to thicken it up with the cornflour. and I'm going to thicken it up with the cornflour.
206 00:11:10,800 00:11:14,520 Tonight, just enjoying it and giving my best, Tonight, just enjoying it and giving my best,
207 00:11:14,720 00:11:18,880 I feel more like I'm at home rather than in a competition. I feel more like I'm at home rather than in a competition.
208 00:11:21,160 00:11:23,720 Tonight, I am cooking pork tamales. Tonight, I am cooking pork tamales.
209 00:11:23,920 00:11:28,560 Lay the dough on the leaf, put the filling in, roll it. Lay the dough on the leaf, put the filling in, roll it.
210 00:11:28,760 00:11:31,320 One more tamal for you. One more tamal for you.
211 00:11:31,520 00:11:33,240 And then it goes into the pot. And then it goes into the pot.
212 00:11:34,400 00:11:38,080 This is my grandmother's secret - a small coin underneath. This is my grandmother's secret - a small coin underneath.
213 00:11:38,280 00:11:40,520 You can tell when it's running out of water You can tell when it's running out of water
214 00:11:40,720 00:11:43,440 because the coin stops making a sound. because the coin stops making a sound.
215 00:11:46,720 00:11:49,600 So once the tamales are happily steaming, So once the tamales are happily steaming,
216 00:11:49,800 00:11:51,360 I have to fry the black beans. I have to fry the black beans.
217 00:11:52,720 00:11:58,560 For the beans, I use onion and garlic and a little bit of oregano. For the beans, I use onion and garlic and a little bit of oregano.
218 00:11:59,680 00:12:03,000 I will fry the beans, make the red salsa I will fry the beans, make the red salsa
219 00:12:03,200 00:12:07,400 and I will have to work on the chopped habanero with onion. and I will have to work on the chopped habanero with onion.
220 00:12:07,600 00:12:10,240 When you try it make sure that you don't go for the whole chilli, When you try it make sure that you don't go for the whole chilli,
221 00:12:10,440 00:12:11,600 because it's hot. because it's hot.
222 00:12:16,720 00:12:18,560 ALEJANDRA: Tonight I'm making chicken tamales. ALEJANDRA: Tonight I'm making chicken tamales.
223 00:12:18,760 00:12:21,080 I wrap the tamales in a banana leaf I wrap the tamales in a banana leaf
224 00:12:21,280 00:12:23,640 because that's the way we do in Venezuela because that's the way we do in Venezuela
225 00:12:23,840 00:12:28,240 so I know also the banana leaf give the food a really nice flavour. so I know also the banana leaf give the food a really nice flavour.
226 00:12:28,440 00:12:31,320 I'm need to cover the tamal really properly I'm need to cover the tamal really properly
227 00:12:31,520 00:12:35,040 because it can get water inside so it's not going to be good. because it can get water inside so it's not going to be good.
228 00:12:35,240 00:12:38,000 Wrap it up and straightaway steam the tamal. Wrap it up and straightaway steam the tamal.
229 00:12:44,440 00:12:49,960 I make the salsa verde with capsicum, coriander, garlic, onion, I make the salsa verde with capsicum, coriander, garlic, onion,
230 00:12:50,160 00:12:51,960 a little bit of oil, a little bit of oil,
231 00:12:52,160 00:12:54,240 and one half of avocado. and one half of avocado.
232 00:12:54,440 00:12:55,880 And I just blend it up. And I just blend it up.
233 00:12:57,360 00:12:59,800 I leave two different salsas on the same plate. I leave two different salsas on the same plate.
234 00:13:00,000 00:13:05,160 I'm making the spicy sauce so... that's my father's recipe, I'm making the spicy sauce so... that's my father's recipe,
235 00:13:05,360 00:13:07,880 but I'm using habanero chilli, but I'm using habanero chilli,
236 00:13:08,080 00:13:11,280 red capsicum, coriander, onion, garlic. red capsicum, coriander, onion, garlic.
237 00:13:13,120 00:13:14,400 Tamal with a spicy sauce... Tamal with a spicy sauce...
238 00:13:14,600 00:13:17,000 Phew! Spot on. Phew! Spot on.
239 00:13:17,200 00:13:19,160 I'd be crying... What's that? I'd be crying... What's that?
240 00:13:19,360 00:13:20,240 Oh, love it. Oh, love it.
241 00:13:20,440 00:13:22,120 I didn't... wasn't worried about anything. I didn't... wasn't worried about anything.
242 00:13:22,320 00:13:25,480 I was so confident, everything was perfect. I was so confident, everything was perfect.
243 00:13:25,680 00:13:27,360 You want to dance a little? You want to dance a little?
244 00:13:27,560 00:13:30,120 Yeah, that was really fun when we went, you know, Yeah, that was really fun when we went, you know,
245 00:13:30,320 00:13:31,880 all three together, singing. all three together, singing.
246 00:13:32,080 00:13:35,240 ALL: ♪ Canta y no llores ALL: ♪ Canta y no llores
247 00:13:35,440 00:13:37,680 ♪ Porque cantando se alegran ♪ Porque cantando se alegran
248 00:13:37,880 00:13:39,600 ♪ Cielito lindo... ♪ ♪ Cielito lindo... ♪
249 00:13:39,800 00:13:43,680 Yeah, in Mexico, they love music, they love dance, they love drinking. Yeah, in Mexico, they love music, they love dance, they love drinking.
250 00:13:43,880 00:13:45,440 They are so much fun. They are so much fun.
251 00:13:45,640 00:13:46,640 I love them. I love them.
252 00:13:50,880 00:13:54,400 AIVEN: Tonight, I'm going to cook a Veracruz-style fish tamales AIVEN: Tonight, I'm going to cook a Veracruz-style fish tamales
253 00:13:54,600 00:13:56,680 with a chargrilled mandarin salad. with a chargrilled mandarin salad.
254 00:13:56,880 00:13:59,680 The fish I've chosen for the dish is blue eye. The fish I've chosen for the dish is blue eye.
255 00:13:59,880 00:14:02,000 The reason why we chose this fish today is The reason why we chose this fish today is
256 00:14:02,200 00:14:03,800 it's got a really firm texture it's got a really firm texture
257 00:14:04,000 00:14:06,800 and if you do cook it really well it's going to be really juicy. and if you do cook it really well it's going to be really juicy.
258 00:14:07,000 00:14:08,400 To put together the tamales, To put together the tamales,
259 00:14:08,600 00:14:12,160 I lay a small layer of masa on the banana leaf, I lay a small layer of masa on the banana leaf,
260 00:14:12,360 00:14:15,840 some marinade, the fish itself and then more marinade on top. some marinade, the fish itself and then more marinade on top.
261 00:14:16,040 00:14:18,640 The fish kind of envelope in the masa dough. The fish kind of envelope in the masa dough.
262 00:14:18,840 00:14:20,240 This has got to get in the oven, mate, This has got to get in the oven, mate,
263 00:14:20,440 00:14:23,560 We are... we are running behind and it has to be up on time now. We are... we are running behind and it has to be up on time now.
264 00:14:23,800 00:14:26,200 Si, chef. Everyone else's has been in there for a little while. Si, chef. Everyone else's has been in there for a little while.
265 00:14:26,400 00:14:29,320 The way I've constructed this tamal, it's not the traditional way, The way I've constructed this tamal, it's not the traditional way,
266 00:14:29,520 00:14:33,080 only steaming it for a short amount of time. only steaming it for a short amount of time.
267 00:14:33,280 00:14:36,280 It's all about the waiting game, waiting for the tamal to cook. It's all about the waiting game, waiting for the tamal to cook.
268 00:14:36,480 00:14:38,960 I need to get my chargrilled mandarin salad done. I need to get my chargrilled mandarin salad done.
269 00:14:39,160 00:14:40,600 The home cooks know what they're doing The home cooks know what they're doing
270 00:14:40,800 00:14:43,640 so I'm going to have to bring this one home. so I'm going to have to bring this one home.
271 00:14:43,840 00:14:46,000 We want to see your hot tamales on the plate. We want to see your hot tamales on the plate.
272 00:14:46,200 00:14:49,320 There's five minutes to go. There's five minutes to go.
273 00:14:49,520 00:14:53,360 I start on my plate with that salsa verde at the bottom. I start on my plate with that salsa verde at the bottom.
274 00:14:53,560 00:14:56,400 I unwrap my tamales, put it into the salsa verde I unwrap my tamales, put it into the salsa verde
275 00:14:56,600 00:14:59,920 drizzled with some sour cream, feta cheese drizzled with some sour cream, feta cheese
276 00:15:00,120 00:15:01,160 and I think it's ready to go. and I think it's ready to go.
277 00:15:01,360 00:15:04,680 I'm going to open one of the tamal to check if... you know. I'm going to open one of the tamal to check if... you know.
278 00:15:04,880 00:15:06,960 Yes! Yes!
279 00:15:07,160 00:15:10,320 Oh, wow. They were so delicious. Oh, wow. They were so delicious.
280 00:15:10,520 00:15:12,360 I put the tamales and two little ramekins I put the tamales and two little ramekins
281 00:15:12,560 00:15:15,920 with the two different sauce. with the two different sauce.
282 00:15:16,120 00:15:17,360 Spot on. Spot on.
283 00:15:17,560 00:15:21,480 JUAN: I'm getting the first tamal out, put one on top of the other, JUAN: I'm getting the first tamal out, put one on top of the other,
284 00:15:21,680 00:15:25,480 black beans on the side, and I'm ready to go. black beans on the side, and I'm ready to go.
285 00:15:27,120 00:15:28,800 AIVEN: I put the tamal on the chargrill AIVEN: I put the tamal on the chargrill
286 00:15:29,000 00:15:31,000 to get that banana leaf smoking to get that banana leaf smoking
287 00:15:31,200 00:15:33,800 and get that unique aroma into the fish itself. and get that unique aroma into the fish itself.
288 00:15:34,000 00:15:35,720 Come on, guys! Come on, guys!
289 00:15:35,920 00:15:39,640 I'm confident with the dish I put up, and just up to the judges now. I'm confident with the dish I put up, and just up to the judges now.
290 00:15:41,400 00:15:43,560 Fingers crossed the restaurant gets the first win. Fingers crossed the restaurant gets the first win.
291 00:15:46,280 00:15:48,160 Everyone's dishes look amazing. Everyone's dishes look amazing.
292 00:15:48,360 00:15:52,800 This is a tough competition but I'm feeling very confident. This is a tough competition but I'm feeling very confident.
293 00:15:54,200 00:15:56,440 (CHEERING, APPLAUSE) MAN: Well done. (CHEERING, APPLAUSE) MAN: Well done.
294 00:15:56,640 00:16:00,680 Sharing my passion with Mexican people is my dream. Sharing my passion with Mexican people is my dream.
295 00:16:00,880 00:16:02,960 It's always, you know, been my dream. It's always, you know, been my dream.
296 00:16:03,160 00:16:06,280 (CHEERING, APPLAUSE) (CHEERING, APPLAUSE)
297 00:16:09,320 00:16:10,600 DAN HONG: Go! Well done! DAN HONG: Go! Well done!
298 00:16:10,800 00:16:12,320 (CHEERING, APPLAUSE) (CHEERING, APPLAUSE)
299 00:16:12,520 00:16:14,040 JUAN: I feel satisfied, JUAN: I feel satisfied,
300 00:16:14,240 00:16:18,480 I really think I put the flavour I wanted to put in the dish. I really think I put the flavour I wanted to put in the dish.
301 00:16:18,680 00:16:22,120 Juan's up, everybody! Give him a clap. Well done! Juan's up, everybody! Give him a clap. Well done!
302 00:16:23,760 00:16:26,320 ALL: Viva la Mexico! Whoo! ALL: Viva la Mexico! Whoo!
303 00:16:35,120 00:16:38,800 MAEVE O'MEARA: Our home cooks, and Mamasita sous chef Aiven, MAEVE O'MEARA: Our home cooks, and Mamasita sous chef Aiven,
304 00:16:39,000 00:16:42,240 have created four impressive tamal dishes. have created four impressive tamal dishes.
305 00:16:42,440 00:16:45,640 But which one will have blind-tasting judge Melissa But which one will have blind-tasting judge Melissa
306 00:16:45,840 00:16:47,840 craving another bite? craving another bite?
307 00:16:48,040 00:16:50,120 MELISSA LEONG: Wow. Well, this looks amazing. MELISSA LEONG: Wow. Well, this looks amazing.
308 00:16:50,320 00:16:52,000 DAN HONG: Where do you want to start, Melissa? DAN HONG: Where do you want to start, Melissa?
309 00:16:52,200 00:16:53,200 Why don't we start right here? Why don't we start right here?
310 00:16:53,400 00:16:56,480 This one looks very old-school street food style. This one looks very old-school street food style.
311 00:16:57,640 00:17:00,680 These are pork annatto tamales. These are pork annatto tamales.
312 00:17:02,880 00:17:03,840 Tell me about the colour. Tell me about the colour.
313 00:17:04,040 00:17:05,480 Where does this come from? Yeah. Where does this come from? Yeah.
314 00:17:05,680 00:17:07,320 The colour's from the annatto seed The colour's from the annatto seed
315 00:17:07,520 00:17:08,800 and then the filling is actually and then the filling is actually
316 00:17:09,000 00:17:12,320 a very traditional Yucatan cochinita pilbil filling. a very traditional Yucatan cochinita pilbil filling.
317 00:17:12,520 00:17:13,840 Oh, fantastic. Oh, fantastic.
318 00:17:25,760 00:17:27,120 It's delicious. It's delicious.
319 00:17:28,320 00:17:32,840 The tamal itself, great texture. I love the cochinita pilbil filling. The tamal itself, great texture. I love the cochinita pilbil filling.
320 00:17:33,040 00:17:35,560 The pork is tender. It's well seasoned. The pork is tender. It's well seasoned.
321 00:17:35,760 00:17:38,640 I love all the accompaniments. Everything works well together, I love all the accompaniments. Everything works well together,
322 00:17:38,840 00:17:42,480 It's a lovely cohesive dish and it's got soul. It's a lovely cohesive dish and it's got soul.
323 00:17:42,680 00:17:43,600 Where are we heading now? Where are we heading now?
324 00:17:43,800 00:17:45,440 Let's try this guy. OK. Let's try this guy. OK.
325 00:17:45,640 00:17:49,720 This is tamales with green salsa and atole. This is tamales with green salsa and atole.
326 00:17:50,840 00:17:52,080 This is gorgeous. This is gorgeous.
327 00:17:52,280 00:17:56,480 Look, this is a street food so I'm going to use my hands. Look, this is a street food so I'm going to use my hands.
328 00:17:56,680 00:17:58,240 Very nice. Very nice.
329 00:17:59,600 00:18:01,680 Always need more salsa. (LAUGHS) Always need more salsa. (LAUGHS)
330 00:18:13,600 00:18:16,640 For something so humble, corn, a little bit of meat, For something so humble, corn, a little bit of meat,
331 00:18:16,840 00:18:18,760 this sort of gorgeous spiced milk drink... this sort of gorgeous spiced milk drink...
332 00:18:18,960 00:18:22,600 The tamal is lovely and petite, very, very tender. The tamal is lovely and petite, very, very tender.
333 00:18:22,800 00:18:26,040 The filling, it's really got a lovely flavour to it. The filling, it's really got a lovely flavour to it.
334 00:18:26,240 00:18:29,240 It's a subtle dish but it's quite a wonderful one too. It's a subtle dish but it's quite a wonderful one too.
335 00:18:31,400 00:18:38,400 This is a Veracruz-style fish tamale with chargrilled mandarin salad. This is a Veracruz-style fish tamale with chargrilled mandarin salad.
336 00:18:39,880 00:18:42,000 Ooh, wow. I love the presentation. Ooh, wow. I love the presentation.
337 00:18:42,200 00:18:45,240 I think that it's really rustic but modern at the same time I think that it's really rustic but modern at the same time
338 00:18:45,440 00:18:47,720 and I love the idea of sharing something like this. and I love the idea of sharing something like this.
339 00:18:47,920 00:18:50,720 You don't get to share it with me, though. You don't get to share it with me, though.
340 00:18:52,880 00:18:55,200 Flakes away quite nicely there. Gorgeous. Flakes away quite nicely there. Gorgeous.
341 00:19:04,960 00:19:06,960 That charred citrus is awesome. That charred citrus is awesome.
342 00:19:08,400 00:19:11,640 What you have here is a beautiful piece of fish, perfectly cooked. What you have here is a beautiful piece of fish, perfectly cooked.
343 00:19:11,840 00:19:13,960 That sauce is just really, really rich That sauce is just really, really rich
344 00:19:14,160 00:19:17,320 but it doesn't take away from the delicacy of the protein, but it doesn't take away from the delicacy of the protein,
345 00:19:17,520 00:19:18,600 the tamal, tender, the tamal, tender,
346 00:19:18,800 00:19:21,720 and the smokiness of the charred mandarin and the smokiness of the charred mandarin
347 00:19:21,920 00:19:24,720 really just adds this extra dimension. really just adds this extra dimension.
348 00:19:24,920 00:19:28,760 This is fantastic. This is fantastic.
349 00:19:30,800 00:19:33,520 MARK OLIVE: Melissa, these are chicken tamales. MARK OLIVE: Melissa, these are chicken tamales.
350 00:19:36,520 00:19:38,160 Ooh. Wow. Ooh. Wow.
351 00:19:38,360 00:19:40,520 That's nice and generous, that filling, isn't it? That's nice and generous, that filling, isn't it?
352 00:19:40,720 00:19:41,680 Look at that. Look at that.
353 00:19:41,880 00:19:44,440 That's a habanero salsa. That's a habanero salsa.
354 00:19:50,200 00:19:52,560 There goes the turban, Dan. There's steam coming out of there. There goes the turban, Dan. There's steam coming out of there.
355 00:19:52,760 00:19:53,880 No, no, no, no, no, no, no. No, no, no, no, no, no, no.
356 00:19:54,080 00:19:57,320 This is blowing me away, not because of the heat. This is blowing me away, not because of the heat.
357 00:19:57,520 00:20:01,000 That is amazing. I need that recipe. That is amazing. I need that recipe.
358 00:20:02,400 00:20:04,680 Let's see if this is a one-two punch right here. Let's see if this is a one-two punch right here.
359 00:20:15,040 00:20:16,520 I can't believe how good this is. I can't believe how good this is.
360 00:20:16,720 00:20:17,720 Oh, wow. Oh, wow.
361 00:20:17,920 00:20:20,800 The tamal itself, it's vibrant with colour. The tamal itself, it's vibrant with colour.
362 00:20:21,000 00:20:23,520 It's beautifully seasoned. It's extremely tender. It's beautifully seasoned. It's extremely tender.
363 00:20:23,720 00:20:27,440 They've packed so much flavour into that filling it's unbelievable. They've packed so much flavour into that filling it's unbelievable.
364 00:20:27,640 00:20:30,120 Now, by itself that was delicious, Now, by itself that was delicious,
365 00:20:30,320 00:20:34,040 but this guy, this is, like, next-level stuff. but this guy, this is, like, next-level stuff.
366 00:20:34,240 00:20:37,160 I know you do judge it on accompaniments too I know you do judge it on accompaniments too
367 00:20:37,360 00:20:40,560 but it's not a salsa battle, it's a tamal battle. but it's not a salsa battle, it's a tamal battle.
368 00:20:40,760 00:20:42,640 Correct, and I'm really going to have to think about Correct, and I'm really going to have to think about
369 00:20:42,840 00:20:45,960 what is at the heart of what we're getting at tonight. what is at the heart of what we're getting at tonight.
370 00:20:46,160 00:20:48,360 There's nothing even average on this pass. There's nothing even average on this pass.
371 00:20:48,560 00:20:49,880 This is a win all round, This is a win all round,
372 00:20:50,080 00:20:52,160 and I don't know how I'm going to choose between them. and I don't know how I'm going to choose between them.
373 00:20:56,320 00:20:59,160 MAEVE O'MEARA: It's Mexican Week in The Chefs' Line kitchen. MAEVE O'MEARA: It's Mexican Week in The Chefs' Line kitchen.
374 00:20:59,360 00:21:01,880 Sous chef Aiven from Mamasita Sous chef Aiven from Mamasita
375 00:21:02,080 00:21:03,160 and our home cooks and our home cooks
376 00:21:03,360 00:21:06,440 have created four very different tamal dishes. have created four very different tamal dishes.
377 00:21:06,640 00:21:09,880 Blind-tasting judge Melissa has tasted all of them Blind-tasting judge Melissa has tasted all of them
378 00:21:10,080 00:21:13,040 without knowing who has prepared what. without knowing who has prepared what.
379 00:21:13,240 00:21:16,560 Now it's time to reveal which tamal topped the lot. Now it's time to reveal which tamal topped the lot.
380 00:21:16,760 00:21:18,960 Chef, home cooks, you all delivered Chef, home cooks, you all delivered
381 00:21:19,160 00:21:21,600 exceptional tamales on the pass tonight. exceptional tamales on the pass tonight.
382 00:21:21,800 00:21:23,440 Well done. Well done.
383 00:21:23,640 00:21:25,320 (CHEERING, APPLAUSE) (CHEERING, APPLAUSE)
384 00:21:27,400 00:21:30,800 There are four fantastic tamales here on the pass this evening, There are four fantastic tamales here on the pass this evening,
385 00:21:31,000 00:21:36,120 each one humble, full of flavour and absolutely rich with soul. each one humble, full of flavour and absolutely rich with soul.
386 00:21:36,320 00:21:38,920 The standard here tonight blew my mind. The standard here tonight blew my mind.
387 00:21:39,120 00:21:42,440 This may be the most impressive line-up of food This may be the most impressive line-up of food
388 00:21:42,640 00:21:44,520 I've experienced so far. I've experienced so far.
389 00:21:46,280 00:21:48,000 It's a really tough call tonight. It's a really tough call tonight.
390 00:21:49,520 00:21:53,600 The best tamales on the pass are... The best tamales on the pass are...
391 00:22:03,720 00:22:05,760 MELISSA LEONG: It's a really tough call tonight. MELISSA LEONG: It's a really tough call tonight.
392 00:22:06,840 00:22:10,120 The best tamales on the pass are... The best tamales on the pass are...
393 00:22:14,000 00:22:15,040 ..the chicken tamales. ..the chicken tamales.
394 00:22:15,240 00:22:18,720 (CHEERING, APPLAUSE) (CHEERING, APPLAUSE)
395 00:22:21,160 00:22:23,520 I can't believe it. (LAUGHS) I can't believe it. (LAUGHS)
396 00:22:25,000 00:22:27,640 The tamal, that filling, what a knockout. The tamal, that filling, what a knockout.
397 00:22:27,840 00:22:30,240 Those accompaniments, you should bottle and sell Those accompaniments, you should bottle and sell
398 00:22:30,440 00:22:35,080 because it took it from fantastic to mind-blowingly amazing. because it took it from fantastic to mind-blowingly amazing.
399 00:22:35,280 00:22:39,560 Just blew me away and I feel so grateful to have eaten your food. Just blew me away and I feel so grateful to have eaten your food.
400 00:22:39,760 00:22:43,120 (TEARFULLY) I dedicate that plate to my... to my parents. (TEARFULLY) I dedicate that plate to my... to my parents.
401 00:22:43,320 00:22:47,560 They teach me how to do everything on that plate. They teach me how to do everything on that plate.
402 00:22:47,760 00:22:51,760 So that's for them. Oh, my God. So that's for them. Oh, my God.
403 00:22:53,600 00:22:55,400 (CHEERING, APPLAUSE) Thank you! (CHEERING, APPLAUSE) Thank you!
404 00:22:55,600 00:22:57,400 Thank you so much. Thank you so much.
405 00:22:57,600 00:22:59,480 Thank you. Thank you. Thank you. Thank you.
406 00:23:05,520 00:23:08,480 Head chef Michael, how do you feel about this? Head chef Michael, how do you feel about this?
407 00:23:08,680 00:23:11,600 It's amazing when people talk about food like that It's amazing when people talk about food like that
408 00:23:11,800 00:23:13,280 because it's coming from their heart, because it's coming from their heart,
409 00:23:13,480 00:23:16,640 and I think the best cooking in the world comes from your heart. and I think the best cooking in the world comes from your heart.
410 00:23:19,160 00:23:21,480 Well, Melissa, it's up to you. Well, Melissa, it's up to you.
411 00:23:21,680 00:23:25,200 Which plate didn't live up to your expectations? Which plate didn't live up to your expectations?
412 00:23:25,400 00:23:27,120 After tasting your tamales, After tasting your tamales,
413 00:23:27,320 00:23:30,840 the dish that didn't quite live up to my expectations is... the dish that didn't quite live up to my expectations is...
414 00:23:34,600 00:23:36,440 ..the pork annatto tamales. ..the pork annatto tamales.
415 00:23:36,640 00:23:37,960 Who made this? That's me. Who made this? That's me.
416 00:23:38,160 00:23:39,280 Oh, Juan. Oh, Juan.
417 00:23:39,480 00:23:41,800 The tamal was really lovely. The tamal was really lovely.
418 00:23:42,000 00:23:43,240 If anything I would have loved If anything I would have loved
419 00:23:43,440 00:23:45,360 to just see a little bit more of that filling in there, to just see a little bit more of that filling in there,
420 00:23:45,560 00:23:46,640 just a tiny little bit more, just a tiny little bit more,
421 00:23:46,840 00:23:47,920 because it was so good. because it was so good.
422 00:23:48,120 00:23:49,360 Oh, thank you. Oh, thank you.
423 00:23:49,560 00:23:52,560 We don't get to eat food like this very often here in Australia. We don't get to eat food like this very often here in Australia.
424 00:23:52,760 00:23:54,960 This was a privilege, so thank you. This was a privilege, so thank you.
425 00:23:55,160 00:23:57,680 That's fine. Thank you. (APPLAUSE) That's fine. Thank you. (APPLAUSE)
426 00:23:59,640 00:24:02,040 Juan, that does mean you are going home. Juan, that does mean you are going home.
427 00:24:02,240 00:24:04,600 Maria, we'll see you again tomorrow night. Maria, we'll see you again tomorrow night.
428 00:24:04,800 00:24:07,720 Alejandra, you know I'm going to say it! Alejandra, you know I'm going to say it!
429 00:24:07,920 00:24:10,920 Dance your way up to here and collect your trophy! Dance your way up to here and collect your trophy!
430 00:24:11,120 00:24:13,320 (SQUEALS) (CHEERING, APPLAUSE) (SQUEALS) (CHEERING, APPLAUSE)
431 00:24:13,520 00:24:15,160 Congrats. Congrats.
432 00:24:15,360 00:24:17,080 Everyone... Come in. Everyone... Come in.
433 00:24:17,280 00:24:19,120 Come and taste some tamales. Come and taste some tamales.
434 00:24:19,320 00:24:22,040 (HUBBUB, LAUGHTER) (HUBBUB, LAUGHTER)
435 00:24:22,240 00:24:24,640 I can just tell how well that chicken was shredded. I can just tell how well that chicken was shredded.
436 00:24:24,840 00:24:26,760 This is like textbook perfect. This is like textbook perfect.
437 00:24:26,960 00:24:29,040 Congratulations. Congratulations.
438 00:24:31,680 00:24:33,200 MAEVE O'MEARA: Next time on The Chefs' Line... MAEVE O'MEARA: Next time on The Chefs' Line...
439 00:24:33,400 00:24:34,520 Mm. Yum. Mm. Yum.
440 00:24:34,720 00:24:36,600 ..it's two against one... ..it's two against one...
441 00:24:36,800 00:24:38,240 Oh, my God. He is too slow. Oh, my God. He is too slow.
442 00:24:38,440 00:24:40,200 ..for the best Mexican pork. ..for the best Mexican pork.
443 00:24:40,400 00:24:42,280 Smell this. Smell this.
444 00:24:42,480 00:24:43,920 But who will win Mexican Week - But who will win Mexican Week -
445 00:24:44,120 00:24:45,960 head chef Michael, head chef Michael,
446 00:24:46,160 00:24:49,360 or home cooks Alejandra or Maria? or home cooks Alejandra or Maria?
447 00:24:49,560 00:24:51,800 BOTH: ♪ Canta y no llores... ♪ BOTH: ♪ Canta y no llores... ♪
448 00:24:52,000 00:24:53,680 (SINGS IN SPANISH) (SINGS IN SPANISH)