Mayo recipe brought to you by mi amigo Carlos.

>>CARLOS: Hola, hola.

>>HILAH: [laughs] Tell us what we're going to make today Carlos.

>>CARLOS: We're going to make enchiladas bandera which is like the blanca rojo, the Mexican

flag. It's avocado filling, corn tortillas, and tomatoes, and salsa.

>>HILAH: And we're going to make it all from scratch.

>>CARLOS: Yep.

>>HILAH: Just for you.

[MUSIC]

[Vegetarian Enchiladas - Enchiladas Bandera!]

>>HILAH: Okay, so the first thing we're going to make the avocado filling.

>>CARLOS: Yes.

>>HILAH: All right.

>>CARLOS: And we're going to go with the filling.

>>HILAH: Dime senor.

>>CARLOS: We're going to take two avocados. I am going to mash them with a fork.

>>HILAH: Okay.

>>CARLOS: And we're going to need some onions, serranos, and cilantro.

>>HILAH: Okay, so we're just using a regular old white onion here?

>>CARLOS: Yeah.

>>HILAH: Just a little bit or?

>>CARLOS: Probably half.

>>HILAH: Half the onion?

>>CARLOS: Yeah,

>>HILAH: And like really small.

>>CARLOS: Okay.

>>HILAH: Okay. So this is something that your mom makes?

>>CARLOS: Yeah, my mom used to make this back home because it's pretty quick, easy, and

cheap, and kind of healthy, you know?

>>HILAH: Yeah.

>>CARLOS: If you think about it, it's just veggies.

>>HILAH: Yeah, I guess avocados are probably cheaper in Guadalajara.

>>CARLOS: Yeah.

>>HILAH: Yeah. [laughs]. Okay, does that look fine enough?

>>CARLOS: Yeah.

>>HILAH: Was that enough? Do you want a little more?

>>CARLOS: Yeah, no, that's good. Then some cilantro.

>>HILAH: Do you use the stems?

>>CARLOS: A little bit, not the whole thing.

>>HILAH: Not like the whole. . . okay.

>>CARLOS: Yeah.

>>HILAH: Is that enough cilantro?

>>CARLOS: Yeah, that's good, and I put the chiles.

>>HILAH: Okay, and we're using serranos, but you said jalapeno would work too?

>>CARLOS: Jalapeno works too, yeah, it depends how much heat you want.

>>HILAH: Do you notice much of a flavor difference between the two, or is it just a heat difference?

>>CARLOS: It's the heat. It's just the heat.

>>HILAH: Okay. And I am going to leave the seeds in.

>>CARLOS: Excellent.

>>HILAH: [laughs]

>>CARLOS: Muy bien senorita.

>>HILAH: Gracias senor [laughs]. Oh, you know what my friend told me. She said that like

sort of a slang term, like, senorita doesn't just mean young lady, but it kind of implies

you're a virgin also. Is that true?

>>CARLOS: Kind of, yeah, yeah.

>>HILAH: Okay, so I am really just a senora. [laughs]

>>CARLOS: Ohhhhh. Actually senora is when you have kids already.

>>HILAH: Oh, okay. So there's. . . .

>>CARLOS: Yeah, like mother is a senora.

>>HILAH: Right.

>>CARLOS: Even when she was married. I might be wrong on this one, but when you marry,

you are senora, become a senora, you're not a senorita anymore.

>>HILAH: Okay, all right, and I'll put some lime on here just to keep it from

getting brown.

>>CARLOS: On the avocado, yeah.

>>HILAH: You ready for me?

>>CARLOS: Yeah. And you can throw any of the other ingredients. Like guacamole without

the tomato.

>>HILAH: Yeah. Do you want some salt?

>>CARLOS: Salt. Yeah. With the filling now.

>>HILAH: Cool! So we'll move on to the salsa.

>>CARLOS: Like the salsa, si, si senorita.

>>HILAH: Gracias senor. Okay, so for the salsa.

>>CARLOS: Yes.

>>HILAH: All right we have tomatoes that we cut in half and just scooped the seeds out.

Didn't even peel them.

>>CARLOS: No.

>>HILAH: And some onion.

>>CARLOS: Yep.

>>HILAH: Some big chunks here. So we'll put that in, and the garlic now too?

>>CARLOS: Yes, you can throw like four cloves, yeah.

>>HILAH: Okay.

>>CARLOS: And chiles are as hot as you want your salsa, yeah.

>>HILAH: How hot do you think?

>>CARLOS: I think that'd be medium probably. That's good.

>>HILAH: Okay, so these are our chiles de arbol, or chile arbo.

>>CARLOS: Chile de arbol since you have already serranos in the avocado mix, you don't have

to do it to hot.

>>HILAH: Okay, but it's a different kind of flavor.

>>CARLOS: It's different flavor yeah.

>>HILAH: And then just like water to cover it?

>>CARLOS: Yeah.

>>HILAH: It's pretty fun bossing me around, huh?

>>CARLOS: Yeah. [laughs]

>>HILAH: [laughs] Okay, some salt?

>>CARLOS: Salt, yeah, yeah.

>>HILAH: Just guessing here. [laughs]

>>CARLOS: Excellent, comino, how do you pronounce that in English?

>>HILAH: Cumin?

>>CARLOS: Cumin, okay.

>>HILAH: Does that look good?

>>CARLOS: Yeah, that's good. Just a pinch of oregano.

>>HILAH: Okay.

>>CARLOS: Just pour it in.

>>HILAH: Okay so we're just going to boil this until it's all soft.

>>CARLOS: Yes.

>>HILAH: Awesome!

>>CARLOS: And then a few minutes.

>>HILAH: It's been like 10 minutes maybe?

>>CARLOS: Probably yeah, yeah, yeah.

>>HILAH: I wasn't checking the clock,

>>CARLOS: Me neither.

>>HILAH: Okay, but. . .

>>CARLOS: Two drinks. Yeah.

>>HILAH: [laughs] It was two drinks worth of time, but the tomatoes were really soft,

the onions are soft.

>>CARLOS: And the chiles are probably . . .

>>HILAH: Probably soft, yeah, yeah. They seem soft.

>>CARLOS: Yeah.

>>HILAH: So I am gonna puree it with this guide, hopefully not burn myself. Okay. Is

that foamy?

>>CARLOS: Yeah.

>>HILAH: It seems like it's smooth. You want to add that?

>>CARLOS: Yeah. Some tomato puree for color.

>>HILAH: Cool! So we're ready to assemble.

>>CARLOS: Yeah. Enchiladas now.

>>HILAH: Piece of cake!

>>CARLOS: We got to make the enchiladas now. And so with tortillas, and now we'll mix some

cotija and queso fresco in this bowl.

>>HILAH: Okay.

>>CARLOS: And we'll go from there.

>>HILAH: So I just microwave these to soften them up.

>>CARLOS: Well, that's good.

>>HILAH: It's not very traditional probably.

>>CARLOS: That's fine.

>>HILAH: Okay.

>>CARLOS: I don't mind.

>>HILAH: Don't be mad.

>>CARLOS: No, no, no.

>>HILAH: [laughs]

>>CARLOS: No senorita, no. Some paprika, and . . .

>>HILAH: And neither of these is really a melting cheese?

>>CARLOS: No

>>HILAH: Okay.

>>CARLOS: But the consistency is good and cotija is salt, a little salty, and queso

fresco is creamier, so it's a good mix.

>>HILAH: But it's still. Oh, yeah, it crumbles. Kind of. . .

>>CARLOS: Yeah, it does crumble. So we're going to come over here and actually the cotija

probably is going to stick to the fresco.

>>HILAH: Is that enough?

>>CARLOS: And we have a little bit more.

>>HILAH: So like equal parts.

>>CARLOS: Yeah, kind of 50/50 thing. All right, and that's good .So now can I use the filling.

>>HILAH: Okay.

>>CARLOS: Yeah, spread it out, a little bit more. All right, and then the

next one, and roll them up.

>>HILAH: Oh, okay.

>>CARLOS: Excellent!

>>HILAH: [laughs]

>>CARLOS: And now we're going to put some crema.

>>HILAH: Okay, and that's Mexican sour cream?

>>CARLOS: Mexican crema, si, it's Mexican sour cream.

>>HILAH: So it's a little thinner.

>>CARLOS: Yeah, just a little bit on top, and then kind of spread it out. Spread it

out on top, and a little dab in tomato sauce, be generous yeah.

>>HILAH: Okay. Ah, this is good.

>>CARLOS: There you go. Perfect! Perfect!

>>HILAH: [laughs]

>>CARLOS: That's the way to go. And now we're going to top them with cheese, muy buen provecho.

Voila!

>>HILAH: We're done?

>>CARLOS: We're done.

>>HILAH: Except for the eating part.

>>CARLOS: Yeah.

>>HILAH: Okay.

>>CARLOS: And you can try those.

>>HILAH: Okay. [laughs]

>>CARLOS: They're probably hot. No crying please.

>>HILAH: I don't cry.

>>CARLOS: Okay.

>>HILAH: I am not a crybaby. You have to try it too though. Tough guy.

>>CARLOS: Tough guy. [laughs]

>>HILAH: [laughs] Oh, that's so pretty. Look at that. Cheers!

>>CARLOS: Cheers!

>>HILAH: Mmmmmm hmmm.

>>CARLOS: MMmm hmmmm.

>>HILAH: Mmmmmm. Good job!

>>CARLOS: Excellent!

>>HILAH: That is excelente.

>>CARLOS: Umm hmmm!

>>HILAH: We should have some more.

>>CARLOS: Ummmm hmmm.

>>HILAH: Mmmm hmmm!

>>CARLOS: Yeah.

>>HILAH: Yay!

>>CARLOS: Good.

>>HILAH: Awesome! Thank you so much for sharing this with us.

>>CARLOS: Anytime.

>>HILAH: All right, this dude needs another drink, so . . .

>>CARLOS: I need two more.

>>HILAH: [laughs] So we're going to go, but I hope you try this. If you have any questions

about the recipe, leave a comment below and I will try to answer it or I will call up

Carlos and be like, "Ahhhh," I'll cry then when people ask me questions that I don't

know the answer to. [laughs]

>>CARLOS: Excellent!

>>HILAH: Okay. Bye!

>>CARLOS: Bye!

[MUSIC]