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THE HOLIDAYS ARE A TIME TO ENJOY FRIENDS AND FAMILY
AND THE FOODS THAT BRING US TOGETHER.
TODAY, I'M HAVING A POSADA--
A PRE-HOLIDAY MEXICAN GET-TOGETHER
WITH ALL MY FAMILY'S FAVORITE DISHES.
FIRST, I'LL GET STARTED ON MAKING
A HEARTWARMING BEEF POSOLE-- A TRADITIONAL MEXICAN STEW
CONSISTING OF BEEF, DRIED CHILIES, AND HOMINY
INFUSED IN A RICH, SPICY BROTH.
IT'S STARTING TO SMELL LIKE THE HOLIDAYS.
NEXT, MY CLASSIC MEXICAN CHRISTMAS SALAD,
MIXED WITH FRESH APPLES, CRISPY WALNUTS,
AND SWEET RAISINS SERVED IN A FESTIVE FRUIT CUP.
YUMMY.
THEN IT'S TIME FOR DESSERT,
AS WE MAKE A CREAMY COCONUT FLAN--
SWEET AND EASY WITH A LIGHT CARAMEL SAUCE
AND A DUSTING OF TOASTED COCONUT ON TOP.
♪♪
Closed Captions provided by Scripps Networks, LLC.
Captioned by Closed Captioning Services, Inc.
SO LET'S GET EVERYTHING READY FOR THAT POSADA.
FIRST, I'M GONNA MAKE A POSOLE,
WHICH IS A REALLY HEARTY MEXICAN STEW.
WE'RE GONNA MAKE IT REALLY SIMPLE,
AND WE'RE GONNA USE A DELICIOUS BEEF SHANK
THAT WE'RE JUST GONNA BOIL FOR A WHILE,
AND IT'S GONNA BE SO SOFT AND TENDER.
OKAY, BUT FIRST UP, SO WE CAN COOK THAT SHANK,
WE NEED A REALLY FLAVORFUL BROTH,
SO I'M JUST GONNA CHOP UP SOME VEGETABLES,
AND YOU DON'T WANT TO CHOP 'EM UP TOO, TOO SMALL,
'CAUSE IN THE END, YOU WANT TO TAKE 'EM OUT.
YOU JUST WANT 'EM TO FLAVOR YOUR WATER
WHILE YOU'RE COOKING THAT SHANK. DROP IT INTO A POT.
SAME WITH THE CELERY.
JUST CHOP IT UP INTO A COUPLE PIECES.
AND THEN WE'RE JUST GONNA QUARTER AN ONION.
AND YOU DON'T NEED TO PEEL IT OR ANYTHING,
'CAUSE LIKE I SAID, WE'RE JUST GONNA TAKE EVERYTHING OUT.
WE WOULD JUST WANT A NICE FLAVORFUL BROTH.
SO ADD THIS IN.
AND THE TEST OF A GOOD POSOLE IS A REALLY CLEAR BROTH,
SO YOU WANT TO MAKE SURE
YOU HAVE NO BITS AND PIECES IN THERE.
IT'S GOTTA BE LIKE FLAVORED WATER, ALMOST.
WE'RE ALSO GONNA ADD A COUPLE OF GARLIC CLOVES.
JUST LOOSEN 'EM UP A LITTLE BIT.
AND THEN JUST SMASH 'EM UP TO RELEASE
A LITTLE BIT OF FLAVOR BEFORE WE ADD 'EM INTO THE POT.
♪♪
AND WE CAN TAKE THE PEEL OFF THIS ONE.
THIS COMBINATION RIGHT HERE,
THE CARROTS, THE ONIONS, AND THE CELERY,
IT'S CALLED A MIREPOIX, AND IT'S A GREAT BASE
FOR SOUPS AND STEWS 'CAUSE IT ADDS SUCH GREAT FLAVOR.
A NICE BALANCE, A LITTLE BIT OF SWEETNESS--REALLY GOOD.
WE WANT TO ADD THAT MEAT TO MAKE SURE, SO WE CAN EYEBALL,
'CAUSE WE JUST WANT TO COVER THAT MEAT.
♪♪
WE'VE GOT A COUPLE POUNDS
OF BONE-IN BEEF SHANK
AND WE'RE JUST GONNA ADD IT TO THOSE VEGETABLES.
NOW WHAT'S GREAT ABOUT A BEEF SHANK
IS THAT IT'S NOT ONLY REALLY DELICIOUS,
IT ALSO HAPPENS TO BE REALLY INEXPENSIVE.
YOU JUST WANT TO MAKE SURE YOU COOK IT PROPERLY.
YOU WANT TO GIVE IT ENOUGH TIME TO BREAK DOWN THAT MUSCLE
AND MAKE IT REALLY SOFT AND TENDER.
IT'S GONNA HAVE TO COME OFF THE BONE,
WHICH IS EXACTLY WHAT YOU WANT
WHEN YOU'RE MAKING A POSOLE-- TENDER MEAT.
SO JUST PUT THOSE IN THERE NICE AND SNUG
WITH THE ONIONS AND THE CARROTS AND THE CELERY.
AND THEN WE'RE JUST GONNA ADD
ENOUGH WATER TO COVER BY A COUPLE INCHES,
AND YOU WANT TO MAKE SURE THE VEGGIES AND THE MEAT
AND EVERYTHING IS COMPLETELY SUBMERGED IN THE WATER.
THERE WE GO.
AND THEN WE'RE JUST GONNA ADD A COUPLE MORE SEASONINGS--
A COUPLE BAY LEAVES
AND 2 TABLESPOONS OF SALT.
YOU'VE GOT PLENTY OF WATER AND PLENTY OF MEAT,
SO YOU NEED ALL THAT SALT IN THERE.
AND JUST A HANDFUL OF PEPPERCORNS.
SO YOU WANT TO BRING IT TO A ROLLING BOIL
AND THEN REDUCE THE HEAT AND SIMMER
AND COOK UNTIL THAT SHANK IS REALLY TENDER
AND FALLING OFF THE BONE.
NEXT WE'RE GONNA MAKE A REALLY SIMPLE PURéE
WITH A COUPLE OF CHILIES,
SOME GARLIC CLOVES, AND SOME WATER.
WE'VE GOT GUAJILLO CHILIES AND PASILLA CHILIES.
SO THIS IS WHAT A PASILLA LOOKS LIKE,
WHICH IS JUST A DRIED POBLANO, AND IT'S A LITTLE BIT SPICY,
BUT YOU'RE GONNA GET A LOT OF SMOKY, EARTHY FLAVOR.
AND FROM THE GUAJILLO, I'M GONNA GET A LITTLE MORE SWEETNESS,
SO IT'S A GREAT BALANCE OF CHILIES.
OKAY, SO WE'RE JUST GONNA TAKE OUT THE STEM
AND THE SEED AND THE VEIN,
'CAUSE WE WANT TO PURéE THIS,
AND WE WANT IT TO BE REALLY, REALLY SMOOTH.
AND ALL WE'RE GONNA DO IS SOAK 'EM IN THAT WATER--
AND WE DON'T NEED TO SOAK THESE,
'CAUSE THESE HAVE ALREADY BEEN SOAKING--
AND LEAVE THEM FOR A FEW MINUTES.
IT'S JUST A LITTLE BIT OF WARM WATER,
A COUPLE GARLIC CLOVES,
AND WE'RE JUST GONNA BLEND THIS ALL TOGETHER WITH THE LIQUID.
AND MAKE SURE YOU GET ALL THAT LIQUID IN THERE,
SO PEOPLE HAVE THE OPTION OF HAVING EITHER THAT CLEAR POSOLE
OR MAKING IT A LITTLE BIT SMOKY AND SPICY.
SO JUST ADD 'EM IN ALONG WITH THOSE GARLIC CLOVES,
AND JUST POUR IN THE LIQUID.
A PINCH OF SALT,
AND THAT'S IT.
JUST PURéE IT UNTIL IT'S REALLY, REALLY SMOOTH.
♪♪
OKAY, SO LET'S MAKE SURE WE'RE OKAY ON THE SALT.
OOH, GREAT ON THE SALT AND NICE AND SPICY.
SO WE'RE JUST GONNA PLATE IT UP.
AND ONCE THAT POSOLE IS READY,
EVERYBODY'S GOING TO HAVE THE OPTION
OF EITHER ADDING THE SPICY PURéE OR NOT.
OKAY, IT LOOKS LIKE WE'RE COMING TO A BOIL OVER HERE.
NOW A SIGN OF A GOOD POSOLE IS A CLEAR POSOLE,
SO YOU WANT TO MAKE SURE
YOU SKIM SOME OF THAT FOAM OFF OF THE TOP,
AND YOU WANT TO DO THIS A FEW TIMES IN THE COOKING PROCESS.
YOU WANT TO LET IT COOK,
BUT YOU WANT TO CHECK IT MAYBE EVERY HALF AN HOUR
TO MAKE SURE YOU HAVE NONE OF THIS FOAM ON THE TOP.
YOU JUST WANT IT TO BE VERY CLEAR, A NICE CLEAN BROTH.
I REMEMBER MY MOM DOING THIS WHEN I WAS A KID.
SHE WOULD SNEAK INTO THE KITCHEN, CLEAN UP THE BROTH.
LOOKING GOOD.
NOW THAT WE'VE COME TO THAT FULL BOIL,
WE CAN REDUCE THE HEAT,
COVER AND SIMMER, AND JUST LET IT COOK
UNTIL THAT MEAT IS REALLY TENDER.
IT'S STARTING TO SMELL LIKE THE HOLIDAYS.
WHEN WE COME BACK, I'LL SHOW YOU TWO GREAT WAYS
FOR USING AN APPLE TO MAKE THE PERFECT MEXICAN WINTER SALAD.
IT'S GOT A WHOLE BUNCH OF WONDERFUL FLAVOR.
AND THEN I'LL SWEETEN THINGS UP
BY MAKING A SMOOTH AND CREAMY COCONUT FLAN.
OKAY, SO I'M GETTING EVERYTHING READY
FOR THAT POSADA, THAT CHRISTMAS PARTY
THAT I'M GONNA HAVE ALL MY FRIENDS AND FAMILY OVER FOR,
AND WHAT I'M GOING TO MAKE RIGHT NOW
IS AN ENSALADA NAVIDAD,
WHICH IS A TRADITIONAL MEXICAN CHRISTMAS SALAD.
AND WHAT I'M DOING NOW-- I'M JUST HULLING OUT AN APPLE,
AND IT'S GOTTA BE A NICE FIRM APPLE,
LIKE A GRANNY SMITH, LIKE THIS ONE,
'CAUSE WE WANT TO USE THIS TO SERVE OUR SALAD.
THEY'RE GONNA BE REALLY, REALLY CUTE.
YOU JUST WANT TO SCOOP AND THROW OUT THE CORE,
BUT ALL THE OTHER PARTS OF THE APPLE,
WE'RE GONNA CHOP UP AND THAT'S GONNA BE OUR SALAD.
AND A REALLY GOOD TIP,
IF YOU WANT TO PREPARE THESE AHEAD OF TIME,
JUST ADD 'EM TO A LITTLE BIT OF WATER
THAT HAS SOME LIME JUICE SQUEEZED OVER,
AND THAT'S GONNA PREVENT YOUR APPLES
FROM TURNING BROWN TOO QUICKLY.
OKAY, SO I'VE GOT THESE APPLES RIGHT HERE,
OR THE SCOOPED-OUT PART, AND I'M JUST GONNA CHOP IT UP,
'CAUSE I DON'T WANT TO WASTE IT.
I'M GONNA USE IT FOR MY SALAD.
SO JUST DO A ROUGH CHOP.
NO BIG, BIG PIECES.
OKAY, SO I'VE GOT MY CHOPPED-UP PINEAPPLE--
NO CORE, NO PEEL, JUST A NICE SWEET PINEAPPLE.
AND I'M JUST GONNA ADD MY APPLES IN THERE.
AND YOU WANT TO ADD A NICE SAVORY AND CRISP CELERY STICK.
IT GIVES YOUR SALAD A REALLY NICE CRUNCH.
JUST ADD IT IN,
AND THEN WE'VE GOT SOME SWEET INGREDIENTS COMING UP.
WE NEED 1/3 OF A CUP OF SHREDDED COCONUT.
(inhales sharply) SMELLS SO GOOD.
I LOVE THE TEXTURE OF SWEETENED, DRIED COCONUT.
IT'S SO DELICIOUS.
SO IT'S KIND OF LIKE A WALDORF SALAD,
BUT YOU'RE ADDING THAT EXTRA TOUCH WITH THE COCONUT.
AND THEN 1/3 OF A CUP OF RAISINS.
1/2 CUP OF CHOPPED-UP WALNUTS...
AND THEN WE'RE GONNA ADD OUR WET INGREDIENTS.
I'M GONNA NEED 1/4 OF A CUP OF MAYO,
WHICH IS GONNA MAKE IT REALLY RICH AND CREAMY.
MY MOM USED TO MAKE THIS SALAD
OVER THE HOLIDAYS ALL THE TIME.
IT SO REMINDS ME OF GROWING UP IN MEXICO.
I THINK EVERY HOUSEHOLD IN MEXICO
HAS THEIR VERSION OF THE ENSALADA NAVIDAD.
OKAY, SO JUST ADD THAT IN THERE,
AND THEN WE JUST WANT TO LIGHTEN UP THAT MAYO A LITTLE BIT,
AND WE'RE GONNA ADD A LITTLE BIT OF SOUR CREAM,
JUST ABOUT A TABLESPOON, ABOUT THAT MUCH.
SO AS YOU CAN SEE, YOU DON'T REALLY NEED THAT MUCH DRESSING.
IT'S JUST A BEAUTIFUL, FRESH, NICE SALAD
WITH THE COCONUT AND THE CRISP CELERY
AND THOSE TART APPLES-- GREAT COMBO.
JUST MIX IT UP WITH THAT LITTLE BIT OF MAYO,
AND YOU'RE DONE WITH YOUR SALAD.
SO ABOUT A TEASPOON OF SALT,
ABOUT 1/2 A TEASPOON OF PEPPER,
AND JUST FOLD EVERYTHING TOGETHER.
AND NOW WE CAN TAKE THIS LUXURIOUS SALAD
AND FILL UP THOSE HOLLOWED-OUT APPLES
FOR THAT GREAT PRESENTATION.
SO JUST TAKE ONE OF THOSE APPLES AND DRY IT OUT A LITTLE BIT
IF YOU WERE SAVING IT IN THAT LIME WATER,
AND THEN JUST TAKE A LITTLE BIT OF THAT SALAD
AND FILL THOSE UP,
AND YOU CAN BE REALLY GENEROUS WITH THAT SALAD,
'CAUSE WHEN YOU PUT THESE OUT ON THE TABLE,
IT'S ALWAYS NICE TO SEE THE COCONUT AND THE RAISIN
AND THE CELERY JUST KIND OF FALLING OUT OF YOUR APPLE,
JUST LIKE THAT.
VERY NICE.
SO I'M JUST GONNA CONTINUE
FILLING UP THESE APPLES WITH THIS DELICIOUS MIXTURE.
♪♪
AND FOR THAT COCONUT FLAN,
YOU'RE GONNA SEE HOW EASY THIS IS TO PUT TOGETHER.
JUST START OFF WITH SIX EGGS.
AND THE WAY WE'RE GONNA ADD THAT COCONUT FLAVOR--
WE'RE JUST GONNA ADD SOME CANNED COCONUT MILK,
AND IT GETS REALLY INFUSED WITH THE FLAVORS OF THE EGGS
AND THE FLAN, AND IT'S REALLY DELICIOUS.
I THINK FLAN HAS TO BE ONE OF MY FAVORITE DESSERTS,
AND YOU'RE GONNA BE SO SURPRISED AT HOW EASY IT IS TO MAKE.
SO JUST CRACK THOSE EGGS.
YOU JUST PUT ALL THE SAME INGREDIENTS IN THE BOWL,
MIX 'EM UP, AND THAT'S IT. THAT'S YOUR COCONUT FLAN.
THEN WE'RE GONNA ADD SOME DELICIOUS RICHNESS
WITH SOME SWEETENED CONDENSED MILK, THREE CANS.
JUST ADD IT ALL IN THERE.
THIS IS PRETTY THICK, SO YOU WANT TO MAKE SURE
YOU GET ALL OF IT OUT OF THAT CAN
OR OUT OF THAT CONTAINER.
AND THEN WE'RE GONNA ADD SOME COCONUT MILK.
NOW YOU CAN FIND THIS AT EVERY SUPERMARKET ACROSS THE COUNTRY,
AND THAT'S GONNA GIVE THIS
THAT GREAT TASTE OF THE COCONUT.
YOU CAN FIND MANY DIFFERENT FLAVORED FLANS IN MEXICO.
COCONUT FLAN JUST HAPPENS TO BE ONE OF MY FAVORITES.
ONE CAN OF EVAPORATED MILK.
YOU'VE GOT A COUPLE DIFFERENT MILKS IN HERE,
AND THAT'S GONNA MAKE IT REALLY RICH AND CREAMY.
AND THEN WE'RE GONNA ADD SOME FLAVOR,
SOME REAL VANILLA EXTRACT, 1 TABLESPOON.
AND THEN JUST A PINCH OF SALT...
AND THAT'S IT. THAT'S YOUR FLAN BATTER.
NOW ALL WE NEED TO DO IS MIX THIS UP ALL TOGETHER
USING A HANDHELD MIXER.
JUST MAKE SURE EVERYTHING IS WELL INCORPORATED,
AND YOU'RE PRETTY MUCH DONE.
♪♪
THAT LOOKS REALLY RICH AND CREAMY.
NOW ALL WE HAVE TO DO IS TRANSFER THIS TO OUR PAN.
NOW BEFORE I GET THAT MIXTURE INTO THAT PAN
THAT I'VE GREASED UP JUST WITH A LITTLE BIT OF SPRAY
SO IT COMES OUT EASILY WHEN YOU FLIP,
I'M JUST GONNA ADD SOME CAJETA, WHICH IS LIKE A MEXICAN CARAMEL,
BUT IT'S MADE OUT OF GOAT'S MILK,
SO IT HAS A STRONGER, RICHER FLAVOR.
AND IF YOU CAN'T FIND CAJETA AT YOUR SUPERMARKET,
JUST SUBSTITUTE WITH REGULAR CARAMEL.
SAME THING.
AND THEN JUST POUR YOUR MIXTURE INTO YOUR PREPARED PAN,
VERY CAREFULLY.
AND THEN WHAT WE'RE GONNA DO--
WE'RE GONNA ADD A LITTLE BIT OF WATER
TO OUR GLASS DISH.
NOW WHAT YOU'RE GONNA ENSURE
BY ADDING THIS LIQUID TO THE DISH
IS THAT YOU DON'T GET ANY HARSH HEAT FROM THE OVEN.
YOU'RE GONNA COOK WITH THE HEAT FROM THE STEAM,
SO YOU'RE GONNA GET A GENTLE COOKING FOR THAT FLAN.
BUT YOU ALSO WANT TO MAKE SURE YOU COVER IT UP
NICE AND TIGHT BEFORE YOU POP IT INTO THE OVEN.
AND YOU'RE JUST GONNA POP IT INTO A 350-DEGREE OVEN
UNTIL THAT FLAN SETS, FOR ABOUT AN HOUR AND 40 MINUTES.
NEXT, WE'LL FINISH UP OUR TRADITIONAL MEXICAN BEEF STEW
THAT'S SO EASY, IT ALMOST COOKS ITSELF.
THIS IS LOOKING REALLY GOOD.
THEN I'LL DRESS UP MY FLAN FOR THE PARTY
WITH A SPRINKLING OF TOASTED COCONUT.
WE'RE ALMOST DONE WITH OUR POSOLE,
THAT REALLY HEARTY MEXICAN BEEF STEW.
I'M JUST SHREDDING UP THOSE BEEF SHANKS
THAT I LET COOK IN THAT REALLY FLAVORFUL BROTH
UNTIL THEY GOT REALLY SOFT AND TENDER, JUST LIKE THIS,
AND WE'RE JUST SHREDDING IT UP.
AND IT ALWAYS HELPS TO SHRED IT UP
WHEN IT'S A LITTLE BIT WARM,
'CAUSE THAT WAY, IT FALLS APART ALMOST BY ITSELF.
NOW, IN TERMS OF THAT POSOLE,
WE NEED TO CLEAN UP THAT BROTH A LITTLE BIT.
REMEMBER, WE HAD CARROTS AND ONIONS
AND A LITTLE BIT OF GARLIC.
WELL, WE'RE GONNA HAVE TO TAKE THAT OUT,
'CAUSE WE DON'T NEED THEM ANYMORE.
WE'VE KIND OF ABSORBED ALL THEIR FLAVOR AND NUTRIENTS,
BUT NOW THEY'RE ALL KIND OF SOFT AND MUSHY,
SO WE DON'T REALLY NEED THEM.
SO WE'RE GONNA TAKE 'EM OUT.
AND YOU'VE GOT THOSE PIECES OF BONES--
YOU DEFINITELY DON'T WANT THOSE IN YOUR POSOLE.
YOU JUST WANT THAT BROTH.
SO TAKE A LITTLE BIT OUT TO HELP YOU OUT,
AND THEN JUST GO IN THERE
AND GRAB EVERYTHING THAT YOU CAN GET.
JUST LIKE THAT.
AND NOW WE'RE GONNA ADD THAT INGREDIENT THAT'S GONNA MAKE IT
A TRADITIONAL AND REAL MEXICAN POSOLE.
NOW WHAT I'VE GOT HERE IS HOMINY,
WHICH IS JUST MEXICAN-STYLE CORN
THAT'S BEEN TREATED A LITTLE DIFFERENTLY.
AND IN TRADITIONAL POSOLE,
YOU NEED TO SOAK THE HOMINY, YOU NEED TO PARCOOK IT
BEFORE YOU ADD IT IN TO YOUR FLAVORFUL BROTH.
WE DON'T HAVE TIME FOR THAT.
WE WANT TO MAKE IT REALLY EASY, SO I'M JUST GONNA USE CANNED.
YOU JUST WANT TO MAKE SURE YOU DRAIN IT REALLY, REALLY WELL
BEFORE YOU ADD IT INTO YOUR STEW.
NOW WHAT'S GREAT ABOUT CANNED HOMINY
IS, OBVIOUSLY, IT'S ALREADY COOKED,
SO ALL YOU NEED TO DO
IS WARM IT UP A LITTLE BIT IN THAT WARM BROTH.
SO JUST ADD IT IN.
AND THEN AT THIS POINT,
YOU'D RETURN ALL THAT YUMMY SHREDDED MEAT
INTO THE POSOLE.
♪♪
IT ALREADY SMELLS LIKE TRADITIONAL POSOLE
'CAUSE I CAN SMELL THE HOMINY AND THE MEAT TOGETHER,
AND I'M JUST GONNA SEASON WITH A LITTLE BIT OF SALT AND PEPPER.
OKAY, SO WHEN YOU SERVE IT UP, YOU WANT TO BE REALLY GENEROUS
WITH THAT MEAT AND WITH THAT HOMINY,
'CAUSE IT IS A STEW AND YOU WANT IT TO BE NICE AND HEARTY.
OKAY, SO THIS IS A CLEAR POSOLE,
BUT I MADE THAT RICH, DELICIOUS, SMOKY PURéE WITH THE CHILIES,
AND I'M JUST GONNA STIR SOME IN
TO TURN THIS INTO A RED POSOLE.
I'M GONNA ADD SO MUCH FLAVOR, A LITTLE BIT OF SPICE.
MAYBE A COUPLE TEASPOONS.
SO JUST STIR THAT PURéE IN THERE.
SEE HOW IT TURNS THAT BRIGHT RED COLOR?
AND YOU'RE GONNA GET A NICE SMOKY FLAVOR.
OKAY, SO I'VE GOT
THE TRADITIONAL GARNISHES RIGHT HERE--
SOME RADISHES, A LITTLE BIT OF LIME,
SOME ONION, AND SOME CABBAGE.
WE'RE GONNA START OFF
BY CHOPPING UP A LITTLE BIT OF ONION.
YOU WANT NICE SMALL PIECES.
AND JUST SPRINKLE IT ATOP YOUR POSOLE.
SO I'M GONNA ADD SOME RADISHES.
NOW I'M JUST GONNA SLICE THESE UP.
AND THIS IS HOW YOU SERVE IT.
YOU PUT OUT YOUR BIG POT OF POSOLE, AND YOU HAVE
ALL THESE WONDERFUL GARNISHES, AND EVERYBODY PICKS AND CHOOSES
WHAT THEY WANT TO TOP THEIR POSOLE WITH.
SO SOME PEOPLE WILL JUST GRAB THE ONION.
MY SISTER DOESN'T REALLY EAT RADISHES, AND I LOVE THEM,
SO SHE STAYS AWAY FROM THE RADISH,
BUT I LIKE TO ADD PLENTY.
SO EVERYBODY DOES A DIFFERENT SITUATION
WITH THEIR OWN LITTLE POSOLE.
AND THEN I'M GONNA SQUEEZE SOME LIME OVER.
NICE AND SPICY, AND BRIGHT WITH THAT LIME JUICE,
AND YOU GOT THAT PEPPERY RADISH. MMM, SO GOOD.
AND THEN, YOU ALWAYS WANT TO ADD EITHER LETTUCE OR CABBAGE.
NOW I LIKE TO USE CABBAGE
BECAUSE IT STANDS UP TO THE HEAT,
SO IF IT'S SITTING IN YOUR SOUP FOR A COUPLE MINUTES,
IT'S NOT GONNA GET ALL SOGGY.
SPRINKLE SOME ON TOP,
AND THEN JUST TOP WITH SOME CRUMBLED MEXICAN OREGANO.
SO I DEFINITELY WANT TO GET SOME OF THAT RADISH
WHEN I TRY THIS OUT.
YUMMY.
MY FAMILY POSADA IS COMING UP, BUT BEFORE THE GROUP ARRIVES,
IT'S TIME TO FINISH UP MY CREAMY COCONUT FLAN.
SO NOW I'M JUST GONNA TOAST UP
A LITTLE BIT OF SWEETENED COCONUT
BECAUSE MY FLAN CAME OUT OF THE OVEN.
I LET IT COOL AT ROOM TEMPERATURE A LITTLE BIT,
AND THEN I POPPED IT IN THE FRIDGE
UNTIL IT WAS REALLY CHILLED SO I COULD SERVE IT UP,
AND I ALWAYS LIKE TO ADD THAT EXTRA LAYER OF FLAVOR
WITH A LITTLE BIT OF TOASTED COCONUT.
SO I JUST HEATED UP A PAN,
AND I'M JUST GONNA ADD A LITTLE BIT OF COCONUT
TO SPRINKLE OVER THAT CHILLED FLAN,
JUST ABOUT 1/2 A CUP, MAYBE A LITTLE MORE,
JUST LIKE THAT.
SO JUST GIVE IT A COUPLE MINUTES. IT'S GONNA BROWN.
YOU'RE JUST GONNA MAKE SURE YOU WATCH IT SO IT DOESN'T BURN.
SO LET ME GRAB THAT FLAN.
♪♪
AND A REALLY IMPORTANT TIP WHEN YOU'RE MAKING FLAN--
YOU DEFINITELY WANT TO GIVE IT THAT TIME TO CHILL
WHEN IT COMES OUT OF THE OVEN,
AT ROOM TEMPERATURE, AND THEN POP IT INTO THE FRIDGE
FOR A COUPLE OF HOURS FOR IT TO CHILL,
BECAUSE IF YOU DON'T LET IT SIT AT ROOM TEMPERATURE,
IT'S GONNA CRACK, AND YOU WANT A REALLY SMOOTH FLAN.
OKAY, SO THAT COCONUT IS TOASTING,
AND SEE, IT TURNS COLOR REALLY, REALLY QUICKLY,
SO JUST KIND OF TOSS IT.
AND THAT'S LOOKING GOOD. WE CAN TURN THAT OFF.
AND NOW WE'RE GONNA FLIP OUR FLAN.
IT'S FLIP THE FLAN TIME.
BEAUTIFUL-LOOKING FLAN, NO BUBBLES,
REALLY SMOOTH, AND NOW WE CAN JUST FLIP IT.
NOW CAREFULLY JUST PUT A PLATTER OVER,
AND THAT ALWAYS HELPS.
AND THEN GRAB YOUR PAN
AND JUST FLIP.
OH, AND I COULD HEAR IT COME OUT.
BEAUTIFUL. LOOK AT THAT.
SO NOW WE'RE JUST GONNA SPRINKLE IT
WITH A LITTLE BIT OF THAT COCONUT
TO GIVE IT A LITTLE BIT OF SWEET CRUNCH,
AND JUST SPRINKLE IT OVER.
NICE HOT COCONUT OVER THAT CHILLED FLAN.
OH, MY GOODNESS.
LOOK AT THAT,
ABSOLUTELY AMAZING.
OKAY, SO IT LOOKS LIKE WE HAVE ALL THE TRADITIONAL DISHES
FOR A REAL MEXICAN POSADA.
NOW I JUST HAVE TO GET EVERYTHING TOGETHER
AND HEAD OVER TO THAT PARTY.
♪♪
(glasses clinking)
SALUD, SALUD.
MAN, THIS IS FANTASTIC.
I KNOW. THIS HAS BEEN THE BEST POSADA YET.