-This is crazy.
Like, this may be more intense
than Hennessy shrimp three ways.
This is such a crazy thing
going on here.
This is gonna be like quesadilla
you've ever had before.
♪♪
I spend a lot of time
in L.A.,
and I spend a lot of time
in New York.
In New York, I have a lot of
Dominican friends.
In L.A., I have a lot
of Mexican friends.
My little sick mind
came up with the idea
to make Dominican quesadillas.
I love a chimi,
which is basically
a special Dominican hamburger.
I love pollo guisado,
which is chicken stew.
I'm making a quesadilla
out of those, you know?
Merging heritage.
-Yeah.
We're gonna combine
the Latino-ness.
-What are we drinking?
-This is Mamajuana.
So, we have some Dominican
roots, some cinnamon.
And then basically you have
to, like, ferment these roots
with Dominican Brugal -- rum.
You also need some red wine --
sweet wine,
and then you have some honey.
Cheers.
I'm gonna leave now because
I don't really cook like that.
-I hear you.
I hope you eat.
Well, we're gonna set
this off with a sofrito.
I have half an onion right here.
Definitely need some garlic.
You know I need a mug.
Unh.
Unh.
Now, I've never made this
before.
Once again, this came to me
in a dream.
But, like I said, I got
a lot of Mexican friends,
I got a lot
of Dominican friends,
and I'm here bringing
the cultures together as one.
A little vinegar. Vinegar's good
for everything, really.
You can even clean
the house with vinegar.
This recipe calls for about
half this cilantro.
But you know what I'm about.
I like to sit back
and look at my creation.
♪♪
Wow.
Wow. We could end
this segment right now
if I wanted to,
but we're just getting started.
Time to season the chicken.
We like to use thigh meat
for many reasons.
One, the thigh is the best part
of the chicken.
Two, the thigh is
the best part of the chicken.
End of story.
We're gonna start
out the gate with the Sazón --
one of the most
important seasonings
in the history of seasoning.
Anything that turns
the chicken orange is fire.
Don't even question it.
You want to
distribute it evenly.
Don't be afraid to get
your hands dirty, you know?
Now that the chicken is
evenly orange,
we're about brown it.
So we're gonna let us heat up
for a minute.
[ Sizzling ]
Oh.
Oh.
So, we're just gonna brown
this quick.
Brown it,
flash-fry it, you know,
about three minutes -- a minute
and a half on each side.
Flip it. Then we're gonna add
our other ingredients.
Lime.
Lime is everything.
Oh, you thought
I was just using one.
[ Laughs ]
We're using 1 1/2.
[ Laughter ]
Now we're gonna drop
some of the sofrito in.
You're supposed
to detach the bottom.
But I want you
to remember this segment,
so I'm gonna stand out
right now.
That's a healthy ration.
Yo, right now,
I got this whole --
this whole kitchen smelling
like 37th Avenue.
Shout-out
to all my Corona thugs.
I see you.
You know what time it is.
Chipotle and adobo.
This isn't in every
pollo guisado recipe,
but being that this is a
Mexican/Dominican fusion, whoo!
You're looking at me like
that was too much.
Nah. It's all right.
All right, we'll take --
We'll take one out.
[ Woman laughs ]
And this is how you get
that beautiful color.
That beautiful brown color.
Now that we've let this cook
for about 15 1/2 minutes,
we need a little
more color to it.
We're gonna just put some
plain, peeled whole tomatoes
to just even it out,
'cause, right now, it might be
overwhelming. Like...
That's enough.
No, no.
I still need mine.
Splash!
You thought it was over.
The splash will never end.
When I'm in the building,
we got us unlimited splashes.
♪♪
Mmm.
As you see, the chicken
has fallen apart,
and that's what we want.
We want it soft, you know?
You want it softer
than the kid on the block
who won't stand up for himself.
Plántanos have
magically appeared.
I'm not exactly sure
what I'm gonna do with these,
but I know it's disrespectful
to cook anything
Dominican without these present.
So we got them in the building.
Slice it down the middle.
There's more than one way
to skin a cat.
And we're gonna soak these.
Oh, look.
It's Kryptonite.
♪♪
Whoo! Ha ha!
That's crazy.
Generally, in
the middle of cooking,
when I stick my little spoon
in the pan, pot, whatever,
I say, "Oh, man,
I need some more lime,"
or, "There's too much salt."
Right now...
[ Utensil clatters ]
...this is perfect.
I don't have to do
a damn thing but wait.
So, right now, we're gonna
get into the chimi segment.
Cabbage.
it's sliced thin.
Vinegar. Unh!
So, we're gonna let this soak.
You're not really gonna pickle
it in a period this brief,
but it is just gonna give it
a little vinegary kick.
And now we get to our patty.
We want this a little fatty.
We want this like
a classic home burger.
We're not trying
to make a chimi fancy.
We need that fat.
We need that bite.
We need that chew.
We're gonna put
three cloves in.
Even though we smashed this,
we're still gonna cut it up fine
because
it has to be blended.
Pinch of adobo.
Pinch and a half.
Ah, one more pinch.
Black pepper.
You've got to get
your hands dirty.
You have to put love into it.
You have to put love
into each patty.
We're gonna make these a little
flatter, larger than usual.
2019, this is what they would
call a plus-size model,
but it's really
a normal-size model.
Look who reappeared.
A couple of the homies
was soaking in the lounge.
Soaking in a salt lounge.
And we're gonna dry these
'cause if we don't dry these,
that oil will be a catastrophe.
You know, I don't want oil
on my little face.
I don't want oil on my sweater.
I don't want oil
dripping off my wrist.
Yo, this is crazy!
We're gonna let these fry
for approximately 12 minutes.
Some will be done at 14,
and some will be done at 9,
because I cut them
different sizes.
The best way to drain hot oil
off anything --
brown-paper-bag status.
Back in the day
I had a friend.
Shout-out to my man Luck.
I used to go to his house
when I was younger,
and his father
would make us French fries,
and he would put them in a brown
paper bag to get the oil off.
That's where I learned
this technique.
As you see,
some are lighter than others.
Some are darker than others.
And it makes sense
'cause this is a Dominican meal,
and that's how Dominicans are.
I'm going to put half of them
on a plate, and the other half,
we're gonna mash, as if we were
making a mofongo.
But I think I'm just
gonna use them to line
the inside of the tortilla.
Splash! A little adobo.
A little more adobo.
Like I said, Dominican heritage.
We out here.
Whoo!
As you notice,
there's not much left.
We're not even gonna
get into that, though.
Squeeze a little lime, too.
Now we mash.
This is like a meatless
mofongo right here.
What's next is,
I got to cook these burgers.
So, we're heating this
cast-iron skillet up
for about five minutes.
We don't need to add any oil
to it,
being that we have 80/20.
There's more than enough
fat in that beef
to do what it has to do.
As you see, a typical chimi
is usually not that round
or that large.
'Cause we're making
chimi quesadillas,
we got to switch
the game up a little somethin'.
And while we have this marvelous
piece of flesh sizzling,
we're gonna finally slice
the cheese
to apply to the quesadilla.
This is that good Mexican cheese
from Oaxaca.
That good Mexican, you heard?
So, you're supposed to always be
able to shake the burger.
Make sure it's not stuck.
[ Sizzling ]
Whoo!
So, this is a quick thing.
I'll do about a three
to four minutes on each side.
All right, we're good.
So, one of the last steps --
I want to make the chimi sauce,
which consists
primarily of ketchup and mayo.
I'm gonna add
some pepper to it
because there's variations
of everything
and this is my version.
I'm also gonna add
some lime to it
because there's variations
of everything
and this is my version.
The beginning of the equation.
We're going to apply a scoop.
We're going to apply
a second scoop.
Gonna try to even this out.
Smooth it out
as much as possible.
Okay to go a little overboard
with the cheese because...
why not?
We're gonna add some cabbage.
It's been soaking in vinegar
this whole time.
We're gonna add some onion...
on the top.
This is just like
an extra coating of tortilla.
You know?
We're gonna cover this
to help melt the cheese.
Yo, this is like a really
once-in-a-lifetime thing.
Like, nobody else
will create this.
Nobody else.
I mean, it is a lot of time
to put into this.
You know, like, usually,
a quesadilla is a quick thing.
[ Laughter ]
This is like
Thanksgiving dinner right here,
you know, but it'll be
well worth it at the end.
We're gonna prep the chicken.
We're just gonna make
this super-cheesy.
Okay, this one is almost ready.
You see
that beautiful complexion?
I believe this is ready
to be plated.
We add the chicken.
We're gonna use a wooden spoon,
'cause that's how
one of my friend's
grandmothers would do it,
so that's the kind of party
this is.
♪♪
Yeerrr!
-Yeerr!
-What's going on?
-What's going on?
-It's time to eat.
-We're ready?
-Yeah, we're ready.
-Cool. I've been waiting.
I'm starving.
I didn't have no lunch.
I think I want that mofongo.
That chimi mofongo.
Right.
-You know what that is.
-Bon appétit!
Let's do it.
Wait. That's a chimi?
-Yeah.
Ready to go in?
-We're doing it.
♪♪
It's really good.
-For real?
-This is very good.
-You're really giving me
your approval? 'Cause...
-I'm giving you approval.
-You know it's real
when she wants to finish it.
We're not editing this.
We're not Photoshopping.
This is real.
For the recipes,
click the link below.
♪♪
♪♪
