BA, just wanna say, I've been critical of the "takeout vs pro chef" series in the past, since I didn't see the point, but I appreciate the change in format. This new concept is so much better! I like the review of the various takeout spots in the beginning, pointing out what is typical, and what is ideal when it comes to the dish in question. And the rest is completely dedicated to making the best version of it, rather than all the focus on speed. Shoutout to whoever was involved in revamping the series.
@@jkaznosky Because I don't know why you said he sold out. So again I ask, why say that? What makes him a sellout? I wouldn't say that because I'm not aware of him being a sellout. Please enlighten me.
That burrito sucked more than the trash you get at chiplote. Meat was too big, flour was wrong size, failed wrapping technique-just like the sad wrapping at chipotle.
@@MrDW72 his wrapping technique was completely correct, he just put way too much filling in the burrito so he couldn't tuck it properly, also he was using a fake mission tortilla which doesn't help, as far as his technique though that was correct; you pull in the sides then pull over the longer side and tuck under tightly
People get offended when I trash NY Mexican food. That Mission tortilla lost me. He was hitting it point by point until the end. That burrito roll was LAZY.
Unfortunately, I can't find anything bigger than 11" tortillas in any grocery store near me. Harold and BA can probably get commercial/restaurant sized ones (13-14") but I think he wanted to do this will all things we can get in a regular grocery store.
thank you for these types of videos, masters of their cuisine cooking authentic food. i loved the asian dim sum one and i love this mexican one as well
@@poopymcpoop9945 well if you make a trip across the border you definitely don't go for a burrito. A whole range of guisados, lengua/tripa/suadero/cabeza tacos, beautiful seafood....man the list goes on.
I know that the old BA team is going to start leaving and that makes me a little sad, but knowing they are getting good people like him makes me happy.
1. Harold is the man and I love all his videos! 2. Mission tortillas are horrifying and don't need to be used ever 3. Dice the whole Serrano Harold! Don't be scared! 4. Do a California burrito next 5. Pinto is the superior bean
I share Harold's pain in not being able to get 'restaurant sized' tortillas at any grocery stores. Grocery store ones are at most 11" - restaurant ones are often 12-14", sometimes even bigger.
@@Jasontheguitarist87 There's no Walmart in my town - closest is about 45 miles away. None of the 5 grocery stores within 20 miles of me have them. There is a tortilleria about 35 miles away - I will try them first. Otherwise I will need to buy a big comal and make them myself.
on the west coast, specifically LA and San Diego, we don't wrap our burritos in foil, they usually just come wrapped in like a white deli sandwich wrap.
Si ponen a remojar los frijoles una o dos horas saben más ricos. Cuando los pongan en la instant pot agreguen un poco de aceite y ¡No Pongan Sal antes! Eso los pone duros.
He doesn’t know how to make Mexican rice lol. We don’t call it Mexican rice btw, we call it red rice because we also have green, yellow and white. Personally the blender is your ally, always use fresh tomatoes and corn kernels + peas. Also, black beans only need 3 things, epazote, salt and pepper, nothing more nothing less. This is obviously just my opinion regarding traditional Mexican cooking, his recipe looks fantastic and I wish we had burrito joints here in Mexico! Great job!!
Awesome video, I do the same thing when I make burritos, the love and care for each individual ingredient so when it all comes together, it's an explosion of all the different flavors. Hate to say this though, the tortilla you used looks like store bought American style tortillas, usually not big enough to wrap up all that goodness you put into your burrito. It's probably what they had on hand @ the Test Kitchen though ^_^
Did you say easy in the description of this? I mean, there is nothing complicated, but there is a lot involved in this. I wouldn't call it easy. Although, this is something I will likely attempt at some point.
The legit places on the west coast don't adulterate these with rice or beans or cheese (unless you request it). It's just super flavorful carne with charred edges + a very healthy amount of smooshed avocado or guac + pico in a flour tortilla. Heaven.
BA, just wanna say, I've been critical of the "takeout vs pro chef" series in the past, since I didn't see the point, but I appreciate the change in format. This new concept is so much better! I like the review of the various takeout spots in the beginning, pointing out what is typical, and what is ideal when it comes to the dish in question. And the rest is completely dedicated to making the best version of it, rather than all the focus on speed.
Shoutout to whoever was involved in revamping the series.
Agreed. This was much better than the timed ones.
you mean uncle harold?
@@Alahandrino tito harold the goat
Harold is by far my favorite cook on BA. He keeps it real and I love it!
Nah Brad!
@@scottmcfarlane7524 Brad sold out.
@@jkaznosky And why do you say that?
@@TravelingStacker why wouldn't you?
@@jkaznosky Because I don't know why you said he sold out. So again I ask, why say that? What makes him a sellout? I wouldn't say that because I'm not aware of him being a sellout. Please enlighten me.
This man just did 5 recipes in a 16 min video. I love it
That burrito sucked more than the trash you get at chiplote. Meat was too big, flour was wrong size, failed wrapping technique-just like the sad wrapping at chipotle.
@@MrDW72 100k+ people disagree with you
@@MrDW72 "flour was wrong size". good troll game.
Married to a Mexican. Every aspect of 1 Mexican recipe involves at least 5 separate recipes lol
@@MrDW72 his wrapping technique was completely correct, he just put way too much filling in the burrito so he couldn't tuck it properly, also he was using a fake mission tortilla which doesn't help, as far as his technique though that was correct; you pull in the sides then pull over the longer side and tuck under tightly
Harolds burrito is hitting for about 16 in LA forsure lol
The colour balance on this episode had me checking other sites to be sure it wasn’t my iPad. But I see Harold in a vid, I click.
10/10 ; informative and entertaining. Almost feels bad watching it for free - more harold - cheers
My boy herold killing it. He's a great chef
Harold in the BATK: _Return of the Griddle._
Bro, everything was a dub here until the Mission tortillas. I'm OFFENDED
"bro" learn to talk !
People get offended when I trash NY Mexican food. That Mission tortilla lost me. He was hitting it point by point until the end.
That burrito roll was LAZY.
It’s probably what was available :/ (however nothing beats handmade right?)
Unfortunately, I can't find anything bigger than 11" tortillas in any grocery store near me. Harold and BA can probably get commercial/restaurant sized ones (13-14") but I think he wanted to do this will all things we can get in a regular grocery store.
Harold is in the test kitchen!!!!!!
My man needs his own UA-cam channel. Killing it!!!
Harold is by far my favorite new addition
Not the mission tortillas 😂 but it looks good af
Nice touch making the beans inside a pressure cooker.
thank you for these types of videos, masters of their cuisine cooking authentic food. i loved the asian dim sum one and i love this mexican one as well
San Diego is where the true carne asada burrito magic is at.
Close to the boarder. It's a trip how uncommon the American burrito is in Mexico.
@@poopymcpoop9945 well if you make a trip across the border you definitely don't go for a burrito. A whole range of guisados, lengua/tripa/suadero/cabeza tacos, beautiful seafood....man the list goes on.
Real ones know! Don’t forget about a California burrito.
who makes the best carne asada in San Diego?
I know that the old BA team is going to start leaving and that makes me a little sad, but knowing they are getting good people like him makes me happy.
I would’ve watched but I’m leaving due to the tortilla choice. That’s mind blowing.
Protect Harold at all costs
1. Harold is the man and I love all his videos!
2. Mission tortillas are horrifying and don't need to be used ever
3. Dice the whole Serrano Harold! Don't be scared!
4. Do a California burrito next
5. Pinto is the superior bean
Agree with this whole comment 🤣
Carne Asada Burrito - Flour Tortilla, Carne Asada, Guac, Pico
Come through to San Diego, we'll show you how it's done
you putting pico on your carne asada burrito smh
I share Harold's pain in not being able to get 'restaurant sized' tortillas at any grocery stores. Grocery store ones are at most 11" - restaurant ones are often 12-14", sometimes even bigger.
They are everywhere in the southwest.
New york is weird. Lol
The Old El Paso brand makes giant ones. Walmart carries them, other stores probably do too. I think they are about 14 inches.
@@Jasontheguitarist87 There's no Walmart in my town - closest is about 45 miles away. None of the 5 grocery stores within 20 miles of me have them. There is a tortilleria about 35 miles away - I will try them first. Otherwise I will need to buy a big comal and make them myself.
He should have just made them 🤷♂️
Just now coming back to BA , this is my first time watching any of his videos and he’s already one of my favorites
This guy killed it! The real deal
So happy to see Harold in the test kitchen at last
Harold is amazing.
LA represent!!!!!! Man I forgot to go to Lowkey when I was three.
I love every video this guy is in!!
This is definitely my favorite video you have put out
got me laying here hungry asf at 2am, nice
I need Harold in my kitchen!
Wooo!!! Kuya Harold!!! Let's go Filipino!!!
You can see the love.
Looks delicious! Harold is my fav!
I just seen Harold for the first time and I want to see more.
MY DOGG FINALLY IN THE TEST KITCHEN!!!
Keep them coming love the series
chef harold drinking game. drink when chef harold says:
- flavor profile
- herbaceousness
If this dude have his own restaurant and he make these burritos like what I'm seeing! I'm going to eat there!
on the west coast, specifically LA and San Diego, we don't wrap our burritos in foil, they usually just come wrapped in like a white deli sandwich wrap.
Central/NorCal I've only ever seen foil. Foil keeps the heat in, and off your hands.
Love you chefy uncle harold.
More of this, please. 👍👍👏👏
We need more Harold.
Idk in SD not many places do rice in the burrito. Place by Torrey Pines Beach has thee best hash brown breakfast burrito ever
Burrito and watch game 💪
Burrito Master Class
My favorite chef!
This dude knows how to cook. I like him.
Tio Harold is the MAN!!!! He definitely knows what he’s doing.
This guy is legit!
First 10 seconds and I’m already hungry
He's out the hood! Goes to show what a few UA-cam comments can do. That's amazing!! Love this vid!!
I love him.
Oh man... I need a burrito now.
This guy is the real deal man
So A.... Thank you for teaching me how to make mexican rice, and b. That burrito looks good af and now imma gonna try and make it. Thank you!!!
I like this guy. More videos with him please.
Love Harold!!! This burrito looks so good!!!!
Harold is the bomb
this revamp is way more amazing
NY deserves better tortillas than Mission. Come out to CA & we’ll show you what’s up.
Seems like a lot more ingredients than a traditional carne asada burrito. In Arizona it’s just beef, guacamole and pico de gallo.
He is the greatest
I love this guy.
This guy is white Newyork hipsters flavor of the month... Dude is on all the hipster food platforms... Props to Harold tho boi does his thing 👌
Si ponen a remojar los frijoles una o dos horas saben más ricos. Cuando los pongan en la instant pot agreguen un poco de aceite y ¡No Pongan Sal antes! Eso los pone duros.
El arroz amarillo no es de Mexico sino de España donde tiene ese color por el azafrán. En Mexico es blanco o rojo
i lover him!!!!!!!!!! he's great.
Love the new format. It would be fun if he guess the price :)
This looks amazing.
Ayyyyyy. Lowkey!
First time seeing Mexican oregano, and holy sh*t it looks exactly like shake/small buds.
This man is lit
Whoa I’ve never had beans and rice in my carne asada burrito
Amazing vid thank you
Harold the BA GOAT
Bronx all day!
He doesn’t know how to make Mexican rice lol. We don’t call it Mexican rice btw, we call it red rice because we also have green, yellow and white. Personally the blender is your ally, always use fresh tomatoes and corn kernels + peas. Also, black beans only need 3 things, epazote, salt and pepper, nothing more nothing less. This is obviously just my opinion regarding traditional Mexican cooking, his recipe looks fantastic and I wish we had burrito joints here in Mexico! Great job!!
I want that right now!!!!!
Awesome video, I do the same thing when I make burritos, the love and care for each individual ingredient so when it all comes together, it's an explosion of all the different flavors. Hate to say this though, the tortilla you used looks like store bought American style tortillas, usually not big enough to wrap up all that goodness you put into your burrito. It's probably what they had on hand @ the Test Kitchen though ^_^
Bruh, Harold's looks bomb af
Did you say easy in the description of this? I mean, there is nothing complicated, but there is a lot involved in this. I wouldn't call it easy. Although, this is something I will likely attempt at some point.
have a shot whenever he says situation
Yuh
Do you have the recipe so I can try making one day
California burrito...101...sheessss
I'm surprised they store the raw meat on the top of the fridge shelf and not on the bottom! Great video though :)
Goat
wish they would give us the recipes😫
Id rather have the takeout one
Harold: "rough chop this garlic, small dice"
Harold: "a little bit of medium high heat"
Me: wat
Hey where can i get this recipe??
The legit places on the west coast don't adulterate these with rice or beans or cheese (unless you request it). It's just super flavorful carne with charred edges + a very healthy amount of smooshed avocado or guac + pico in a flour tortilla. Heaven.
Dude you kind of resemble the over weight lover Heavy D. Rock on brother.
You all know exactly who he is trying to be like 😂
I
$11 for his burrito? I would have paid way more!
Well done, Harold. You finally learned how to make a video and only get bleeped once!
What watch are you wearing? Looks like an homage to the Rolex day date.
It's an Invicta quartz model
Thank you for acknowledging this as a mission style Burrito. These are the equivalent of a Chicago Deep Dish pizza but for burritos.