In-N-Out Crunchwrap Recipe

on my left hand i have covered in habanero and my right a knife which am i going to scratch with find out after the mid roll welcome to mythical kitchen where dreams become food today we are making the in and out animal style crunchwrap supreme we're taking two of my most beloved fast food items from two of my most beloved fast food chains and we are smashing them together simply to find out if the theory is true that every food is better when it's in crunchwrap form if you're following along at home we've broken the recipe down into three distinct steps the time codes of which you can find right there why do i keep saying of which it's like i sound i think i sound smarter the time codes of which you can find right there hey good looking let's get cooking so the crunchwrap supreme to me is like the modern marvel of fast food architecture right because you have all the hot ingredients you have the beef and the nacho cheese on the bottom and then you have a crispy layer of tostada shell in between that separates the cold ingredients of the lettuce the sour cream tomato so we're gonna try and do the same sort of architecture but with in and out ingredients i know what you're saying in and out ain't got anything crispy because they're french fries certainly aren't gotcha so what i'm gonna do is i'm gonna take the leftover french fries and then i'm just going to run a knife through them trying to kind of really get a fine dice on these portratos because i want to be able to mash them up with just a little bit of egg white and a little bit of flour for a sort of binding agent kind of using my bubbies latke technique keep chopping up these franco fritos or freedom fries as i call them i shouldn't align myself with that nope not freedom press the term french as least as i have heard it refers to the actual cut of the potatoes and if you think of like a french cut green means they french cut potato because fruits were actually belgian in nature and every belgian will slide into your comments if you make a how to make french fries video and they go no i am belgian you can't have to make a french fries like that that's my belgian accent no you guys know any belgians yes no you don't know no belgians just add the french fries to the bowl you could also do this in a food processor by like really getting my hands on them we're just gonna toss in egg white all that's gonna do is bind it you could probably do it without the binder but i don't wanna so we added flour a little bit of baking soda it's gonna go in there and kind of mash it with my hands gonna mash the potatoes a little bit leave some whole french fry bits in there and all we're gonna do we're gonna smash that onto a silicone lined baking sheet you can use parchment paper you can use whatever we're gonna let this set up in the freezer for about half an hour because then we're gonna fry it so this turns into that crispy layer inside of the tortilla we have to be about five and a half inches in diameter think about tostada shell that's about what it looks like there's a lot to get through stay tuned all right so if you see we got this patty it's kind of nice and half frozen all we're gonna do we got oil heating up put about a half inch oil in a pan and we're just gonna let it float there should fry up in about four minutes not should it will fry up i have to cook with more confidence all right this is done so we're just going to drain this on a rack and then we're going to hit it with a little bit of salt and then yeah just probably flip it ow if that was a little bit more salt we're going to let that hang out but now we have to make that spicy pickled habanero spread and we're gonna do some fresh flour tortillas from scratch because one of the problems with store-bought tortillas is they're never quite big enough to make the gigantic meals i want to eat this is a real problem in my life everybody no tortilla is big enough to satisfy me so i make my own let's get to it we are making a flower today i mentioned they don't have like giant flower tortillas i like a good old 14-incher if you know what i'm talking about and i'm just gonna go ahead and toss some butter what what are you guys talking about i'm adding a tiny bit of leavening agent i go back and forth on whether i want like a little bit of puffiness in my flour tortilla and if i don't this time you know i'm feeling a little puffy today so the goal here is actually to get all of the butter coating all of the flour it's like all of me you want the water to kind of soften the butter a little bit beat that up with a fork until we get a nice shaggy dose during tim allen and then we're gonna did i get that right tim allen the shaggy dog boom let's go when it's all said and done it shouldn't stick to your hands it should feel really tacky and pliable because it's warm but it should be able to fall off cleanly like you see there's none stuck to my hands and since we are going for really large big old honk and impressive looking 14-inch tortillas we want to divide this into only about three pieces so we got one and two three so we're gonna roll these into balls and then all we're gonna do is we're gonna get them covered and kind of let them hang out outside at room temperature for about half an hour if you put them in the fridge they actually kind of get hard to roll out because all that butter is kind of seizing up under the cold we wanted to stay covered in plastic wrap because then it's gonna keep hydrated otherwise you get a sort of skin on them ball it up you got nice little tortilla balls to go with your big 14 inch burrito tortilla so we're gonna let these hang out and while we're hanging out we're gonna go ahead and make the spicy spread and so we are gonna add mayonnaise i always do a two to one mayonnaise to ketchup ratio so we got our mayonnaise we got our ketchup we got a little bit of paprika we're doing a little bit of garlic powder we're doing a little bit of chipotle chili powder that's gonna add some nice that little smokiness then we're gonna add just a little bit of cumin cumin as the flavor even though it's not represented in actual mexican cuisine a lot it is in very americanized versions such as taco bell so i'm gonna give that a nice stir oh also we got a little bit of ghost pepper hot sauce just a teeny bit just like you know don't even worry about it i'm gonna mix that together and then of course the last step to making a thousand island are pickles you gotta chop up some pickles but instead of that we found some pickled habaneros that have been in our fridge for a year a year at least a year uh but that's good that means they're just only intensifying and so we're going to take some of these i'm going to try a little bit it's in the back of the tongue that's really nice we just need one of these why did i immediately get an itch in my eye and on my left hand i have covered in habanero and my right a knife which am i going to scratch with find out after the mid roll so we're going to cut this off really gets you in the back so we got some minced pickled habaneros that's gonna add a fun little flavor pop and a lot of heat but honestly you can stand a very i was gonna say heaty instead of spicy my my mouth is foaming a little bit we got this red i was gonna say since you got so many other things you got the potatoes you got the beef you got the cheese you're doing some caramelized onions got all those veggies you can add a lot of heat with the actual condiment and it can hold up to the dish just give it a little oh it's like thousand island with a little something extra i call it a thousand and one i island yeah you doing better [Music] we got a tortilla balls they've been setting up you can see they look nice and a little bit shiny so i'm gonna do is i'm gonna dust a surface oh i should explain this thing so this is a crepe maker you can use a pan but here's the problem tortillas aren't big enough pans certainly aren't big enough you need like a big old griddle to grill tortillas so i instead bought this 29 crepe maker on amazon.

com not a sponsor point is i like to use this to griddle my tortillas because it's circles and tortillas is circles as well so i'm gonna go ahead tortillas it's circles that should be the new slogan for tortillas whereas right now it's just tortillas so we're going to go ahead and we're going to press this out i like to start with my ball and then i like to round it out obviously tortillas are made with a press most times but i found with a flower tortilla i can get an extra extra thin if i just roll it out by hand and nothing is ever bad happened to our rolling pin at all [Applause] and so that's good so we have that you want to start rolling out from the middle outward and you want to get it as thin as possible occasionally you want to pick it up and kind of flip it you want to kind of shift over a couple inches sometimes when you're rolling tortillas for no reason and then keep rolling out and you'll feel it get a lot easier to roll out as you go on and you kind of work in that dough a little bit more again you want a perfect circle we're gonna consider rolling out and then one more time oh no hey no you're an all-star now this looks about big enough so now i'm gonna try and cut a perfect freehand circle out of this huh all right so now we got big old honking 14 inch flour tortilla and now i'm gonna take tortilla and flop it on our crepe makers i take it and i have to rotate it around consistently with my hands it's gonna burn a little bit but this way as you see it's dragging the uncooked edges up onto the pan as long as you keep it moving and rotating you'll get a perfectly cooked tortilla this is actually the method that i use at home because i do this a lot you want to short little pitter patters with your hands to ensure that you don't burn off your fingertips but if you do you can get away with like any crime if you really think about it because that's how they get you so we got this tortillas hey look at that we've made a total tortilla we just want it cooked just so it's pliable so to work with that's hot so now we got big ol honking tortilla and now we're going to go ahead and make our mustard fried animal style style burger patty to go in our in and out animal style crunch wrap supreme with spicy habanero spread brought to you by taco bell pizza hut and uh pfizer [Music] all right so we have to make our burger patty i'm just using a simple 80 20 ground beef figure in and out they're not using like the good organic fresh ground stuff why would i am i better than in-n-out certainly not i'm just going to kind of get this into a ball and then i'm going to put this directly on the parchment paper i really like forming my burgers on parchment paper because then i can just take the parchment and i go to dao and i slap it on the crepe maker also you'll notice the return of the crepe maker i'm making the burger on the crepe maker why i like it more better whenever you're flipping burgers i hate when you like have to dig the spatula down into the pan you got to get past the lip so i like using this just as a griddle and also it's got teflon that's never done bad to nothing we got this burger flat i like to kind of shore up the edges with the thingies i'm gonna take a little bit of salt just do a little sprinky sprinkle on there i'm gonna take a little bit of pepper as well i've said it at some point that i don't like griddling pepper because it burns it do as i say not as i do or also sometimes that i say and not do occasionally that's a good rule of thumb to follow that's my favorite things about the chef show with roy choi where road choice making stuff and then john favreau is just like but you told me you should never add the cilantro in that stuff because it bruises it and oil just goes like who cares i was like that's cooking so we're just gonna get some oil down there i'm gonna take a little bit of mustard just a tiny bit and we're just gonna smear that on top of our raw beef don't dip pretzels in this mustard later because i'm getting the beefs on the mustard you can eat tartar so we got the mustard smear and now we're gonna do the old parchment splat patted in there and then again whenever you're doing parchment paper on top of a burger you can let it sit there for a little bit it's heat resistant sometimes you try and really rip it off it's just gonna take some meat with it but just a little bit of steam makes it come off nice and easy and there you get a perfectly round uniform burger season and mustard smear the other side you can add the mustard then the salt you can add the salt then the mustard it don't matter we got the burger i'm gonna go ahead and flip it give it a one two boom that's really fantastic we still got a little bit of nice browning on that burger that's what we wanted but you still see the mustard is nice and mustard you want to keep your mustard mustard because sometimes mustard isn't mustard but here wow look it's yellows sometimes burgers has cheese on it so i'm taking two slices of american cheese right after you flip it you're going to want to add your two slices of american cheese that way the steam from the griddle is actually going to help melt the cheese poke it it seems cooked if you're cooking a big old thick burger then i'd temp check it you know do a little press on your thumb and if it feels like a human thumb then it's a burger but for this we pretty much know it's cooked so i'm just gonna pull it got some beautiful browning on it cheese is almost melted we're gonna pop a hot hash brown on there now we're gonna get to assembling a crunchwrap i like to get the extra juice [Music] all right let's go through a quick animal style checklist we got our spread we got our extra pickles we got our mustard fried patty we got our grilled onions you didn't see me grill the onions but you've seen me grill onions enough that you know how to do it so i'm going to take some of those onions i'm just going to splap them right on top of the burger that is indeed the correct verb it's a splat so we have our tortilla it's a little bit stiff right now because it's a room temp that's why i only kind of park cooked it earlier and i'm going to slap it right back on the crate maker just to get it nice and pliable yeah that's getting nice and pliable really out hey now all right there we go girl the other side a little bit do a little dj turntable tortilla is nice and pliable look at that so now we're gonna place that on the ground we gotta work quick because the tortilla is getting less flavor by the minute so what i'm gonna do is i'm gonna lay down we got our burger we got our cheese we got our onions so now we're gonna take our crispy tostada layer which is actually a bunch of repurposed in and out french fries but then we're gonna take a whole lot of spread going on that we got to separate our hot and cold layers i want a whole lot of spread to really soak into those veggies and get working in that potato and then we're gonna go ahead and take a couple rounds of tomatoes get three on there and then we're gonna take pickles animal style burger's got extra pickles on them so we're going extra pickles on our animal style crunch wrap gotta go fast someone get my time i could be in a nascar pit crew oh i don't like the exhaust though my allergies start acting up and now finally we got a little bit of shredded that shredded lettuce just nestle it right in there it's not a silent tea no such thing silent letters are bs man all right so now we're gonna take our tortilla we're gonna do six pointed fold this is where a large tortilla helps you because we're gonna get full coverage so hopefully we don't have to griddle hot lettuce pinch the last one and now we gotta flip it try not to get your knuckles we're just gonna grill it this is a large baby this is a like this is a heft this is wow we're gonna let this griddle fold side down we really want to hit it hard on those folds so it all kind of steams together and so when you open it hopefully you don't get any sort of seepage or any openage openage as the belgians say we got that griddled that's nice and golden brown we're just gonna give it one more flip and that's looking pretty gorgeous in my estimation we gotta play it we're gonna slice it in half and then we're gonna plate it and then we're gonna eat it and pull it in half with a slice all right this looks great but let's see what it looks like on the inside it's gonna go ahead and cut it open very gingerly oh that's nice quick short strokes i can't see what it looks like because i pointed to the camera but i saw i got a little peek and i think it looks really good but i don't know i can't see actually do this and go like whoa ah look at that looks so good this is very exciting for me but it's even more exciting for the person who actually gets to eat it because i don't do that on the show if i guess right do i not get to eat it ryan gets to eat it and that's what's the most important part thanks ryan for volunteering your services i'm really excited for you so i'm gonna go ahead and i'm gonna take our big old mythical spork poon camera dude how are we gonna do this let me cut off a little piece and then i could put it on there hey you hold it i'll hold this sport spork me real quick i'm going to cut cut a little nugget yeah there we go but now i got to load it onto this fork there's so much pomp and circumstance right now i'm going to step back yeah that's called a protein style animal style crumb trap just please pick that up with your hands and bite it just for me here we go i need this ryan oh god yeah how's that tell me right i need to know that is everything i wanted it to be oh my god i want it it's a perfect combination tell me i'm in and out and taco bell paint me a portrait with your words you're getting like a little bit of like a mustard coming through on the background makes me a sonnet and the tortilla like the freshness of the tortilla i'm really glad you made this from from scratch because it's very frustrating ryan's one who told me i should make a tortilla from scratch and not just use a store-bought one for context ryan thank you for complimenting me that's all i've ever wanted in life we're our own support system we think it's important for men to be able to complement each other openly and honestly and thank you so much for stopping by the mythical kitchen i'm in the weirdest stance right now we got new recipes for you every thursday we've got new episodes of our podcast every wednesday wherever you get your podcast hit us up on social media instagram at mythical kitchen with hashtag dreams become food pictures of your mythical dishes we'll see you next time you can cook up your own feast while wearing the mythical kitchen apron available now at mythical.

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