HERE'S HOW WE BEGIN

HERE'S HOW WE BEGIN THESE ARE TOMATILLOS LOOKS LIKE A TOMATO IT'S DIFFERENT MEMBER OF THE NIGHTSHADE FAMILY WHICH ALSO INCLUDES THINGS AND POTATOES AND TOMATOES THEY COME LIKE THIS WITH THIS LITTLE PAPER SO YOU PEEL THEM BUT UNDERNEATH IS STICKY WELL THIS IS KIND AND NOW WHAT WE'RE GONNA DO IS THE TOMATILLOS ALONG WITH A COUPLE JALAPENOS AND ALONG WITH A RECIPES BELOW DON'T WRITE ANYTHING DOWN UNLESS YOU'RE SUPER ANAL WE'RE GONNA BOIL THESE FOR YOU KNOW 10 MINUTES TILL THEY SOFTEN SO LET'S GET THE BOILING IN GO OUR TOMATILLOS WE KNOW THAT THAT'S A POUND THE RECIPE THAT SURVIVAL LIKE 4,000 ENCHILADAS RECIPE IN HALF AND ONLY MADE 2,000 JALAPENOS WILL GO IN ACTUALLY IT SHOULD MAKE I 15 TO 20 COUPLE SERRANOS IF YOU DON'T LIKE TAKE THE SEEDS OUT DO IT AFTER IF BUT IT'S FINE HERE GOES THIS WE WILL BOIL FOR EIGHT TO 10 MINUTES NOTHING TO SEE HERE THESE GUYS ARE ALL DONE AS SURVIVAL GUY SAID YOU'RE WAITING FOR THE TOMATILLOS TO GET AN ODD AND THEY CERTAINLY ARE LET'S SWAP THIS FOR SOME MAGIC WE BEGIN BY TAKING THE VEGGIES OUT PUTTING THEM IN A BLENDER LIKE SO THEN WE ADD THREE CLOVES OF GARLIC NOW SURVIVAL GUIDE DOESN'T THOUGH IT'S IN THE INGREDIENT LIST FOR THE SALSA I BELIEVE THIS IS THEY WILL BE ACCOMPANIED BY A COUPLE TABLESPOONS OF CHICKEN BOUILLON PASTE OR CUBES IN LIEU YOU COULD BE ADDING CHICKEN STOCK OF COURSE BUT I'M FOLLOWING THE RECIPE MOSTLY AND READY THREE QUARTERS OF A CUP OF CRUSHED ICE WELL I HAVE ICE CUBES SO THEY'RE GONNA HAVE SO YOU CAN SEE WAY IT'LL HELP COOL AND ULTIMATELY ADD THE WATER PART THAT THE BULLION NEEDS TO RECONSTITUTE OR WHATEVER SO YOU KNOW LID GOES ON START THE ENGINE AND WE GO WE'RE GONNA PUT THIS THERE'S A LITTLE CHUNK JUST USE YOUR IMAGINATION IT'S GONNA BE GREAT OF CILANTRO CHOPPED UP AND THIS LOOK NOW IT'S CHUNKY CAN YOU SEE THE CHUNKS SEE HOW HOT THIS A LITTLE BIT TOWARDS THE WORLD'S BEST JALISCO STYLE ENCHILADAS ALRIGHT THINK YOU'RE GONNA LIKE WE PUT SOME OIL IN OUR PAN COUPLE GOOD GLUGS WE'RE GONNA ADD CHOPPED GARLIC A DECENT AMOUNT NOW TO BURN SO KEEP IT MOVING AND WHEN THIS IS FRAGRANT WHICH IS ABOUT 10 SECONDS WAIT TO SEE WHAT WE DO WHICH IS NOW SAUCE AND WE ADD IT IN THIS BRING THE WHOLE THING TO A NICE LITTLE GIVE IT A LITTLE SIMMER FOR 3 4 MINUTES I LOVE YOUR RECIPE MONTH AND AFTER 3 4 MINUTES THE HEAT PUT IT LET IT COOL A SO HERE IT IS LOOKING BEAUTIFUL AND SMELLING BEAUTIFUL MAX JUST ASKED FOR CHIPS TO DIP IN THIS SO TOUGH TOUGH BETWEEN US THIS IT'S GOING IN HERE I DON'T KNOW IF MAX JUST WENT MMM LIKE HOMER SIMPSON Mmm MIX MIX TOGETHER NOW WE'RE ALL DIGGING THIS SURVIVAL GUY RIGHT THE SIDE FOR JUST AND NOW WE FINALLY GET TO MEET OUR CHICKEN THIS IS ONE HALF OF A DELI ROASTED CHICKEN WITH THE SKIN AND SURVIVAL GUY I LIKE THAT THERE'S JUST MORE FLAVOR HERE ROASTED CHICKEN PULLED IT APART KEPT HALE THIS IS IT PUT THIS GOES IN OUR BOWL ALONG WITH A CUP OF GRATED MONTEREY JACK AND A CUP OF GRATED QUESADILLA CHEESE CAN YOU TELL THE DIFFERENCE CAUSE I CAN'T I SPECIFICALLY BOUGHT WHAT HE SAID I DON'T KNOW GUESS YOU COULD USE TWO CUPS OF EITHER ONE THAT BIG A DIFFERENCE BUT WE'RE GOING WITH GO IN A CUP OF CHOPPED CILANTRO AND NOW FOR THE FUN PART HALE OF THIS SALSA VERDE WITH THE SOUR CREAM HALE'S GONNA LOOK LIKE THAT BEAUTIFUL MIX TILL IT'S TOGETHER YOU HUNGRY FROM THE SOUNDS THAT MAX IS MAKING AND THE SMELL THAT WE'RE GETTING OFF OF THIS START BY PUTTING SOME OF THIS ON THE BOTTOM YES JUST MAKE SURE WAY AROUND RIGHT OVER HERE THESE ARE FLOUR TORTILLAS THIS IS SOME OF I THINK IT LOOKS GOOD LIKE THIS AND WE ROLL UP AND THEN SEAM SIDE DOWN IN HERE IT'S GONNA BE GREAT AND JUST GO UNTIL SO YEAH I THINK YOU'RE GETTING SOMEWHERE BETWEEN 15 AND 20 OUT RECIPE SURVIVAL GUIDE SAID YOU KNOW 35 TO 40 FOR THE WHOLE RECIPE SO I CUT IT PUT THE HALF VERSION BELOW YOU'LL BE FINE ALRIGHT SO NOW THEY GET JACK AND THE NOPE THAT'S NOT TRUE MY BAD WAIT FOR IT OF THE SAUCE GET GOD I THINK I'M GONNA LOOK AT THIS GIVE ME AN EFFING BREAK NOW MORE THE CHEESE AND FINALLY AS THE CROWNING GLORY WE CRUMBLE SOME QUESO FRESCO ON THE TOP LOOK AT THIS YOU LIKE WHAT YOU SEE BOYS OH YEAH PERFECTO SMELLING GOOD AND LOOKING GOOD MY OVEN'S ON TO 3:50 I'M GONNA TAKE THESE INSIDE COVER THEM WITH FOIL AND THEY GO FOR 15 MINUTES PULL THE FOIL OFF GIVE THEM ANOTHER 1 0 12 13 14 MINUTES AND THEN I'M BACK AND WE'RE EATING BIG WHAT DO YOU SEE THEY'RE PRETTY AF HMM THE SMELL WORLD'S GREATEST JALISCO STYLE CHICKEN ENCHILADAS ACCORDING TO SURVIVAL GUY ALRIGHT LET'S GET ONE OUT OOF LOVELY GENTLY SAM GENTLY DON'T F IT UP YOU KNOW WHAT SPRAY IT AND I FORGOT BUT IT'S OKAY THEY SO LET'S PUT IT ON A PLATE HOT AND YOU KNOW I CAN'T DO ANYTHING WITHOUT A LITTLE BIT IN THIS CASE CILANTRO LET'S JUST DO THIS CUT RIGHT HERE LOOK THERE YOU GO THERE'S YOUR INSIDES OH YES OH YES OH SO LOOKING FORWARD TO THAT STILL STEAMY HMM I HAVE NO IDEA WHAT A JALISCO STYLE CHICKEN ENCHILADA IS THERE COULD BE PEOPLE YELLING RIGHT NOW FROM JALISCO SAYING YOU HAVE NO THAT'S NOT EVEN CLOSE AND ALL I'LL SAY IT DOESN'T MATTER 'CAUSE IT'S SURVIVAL GUY THANK YOU A GOOD JOB