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The World Cup started with 48 teams and now is down to eight. France, Morocco, Norway, England, Argentina, Switzerland, Belgium, and Spain. And all vying for the most famous little gold statue in sports. But around here, only one thing matters. What happens when each of them gets wrapped in a tortilla? Welcome to the Burrito World Cup. Yeah, I'd be lying if I didn't say I was about as excited today as I was when this whole World Cup thing started, Max. More excited. Why? Because we care about food more than we care about football soccer. You have to call it that cuz you want the whole world to know what you're saying. And some people only know it by football and some only, you know what
I'm saying? And I wanted to tell you what these eight burritos were that represented each country. But I thought we'd let it be a surprise. How's that? We're going to let it be a surprise. But at the end, we're going to bracket them properly and Max and I, as the only two referees on this burrito playing field, will determine in the bracket who wins the brackets, who goes to the semis, and who wins the burrito World Cup. So, let's not waste any more time. Who's ready for? And that, if it's not obvious, is a boneless, skinless chicken thigh. We're going chicken burrito from Morocco. But let's make a little seasoning. Get it on
here. And then we can put this on the grill into our little bowl. We'll go the following. And we're using some beautifully warm spices for this part of the world. Coriander, smoked paprika, cumin, cinnamon. Ah, yes. This is going to be great. Salt. And we'll mix. I'm just using my finger because I can. Chicken comes back, gets a little olive oil. You rub it in both sides and we season. Oh boy, this is getting me ready for well, I guess eating. Yes, the World Cup, too. But please, other side. Nooks and crannies. Give it the business in here. Let it sit for a couple minutes. In the meantime, let's get some couscous happening. All right, this is easy. That's simmering chicken broth. That's
butter. That's a little pinch of salt. And here's couscous. And it goes. We give it a mix like that. We kill the heat. We put on the lid. And in oh 5 10 minutes that'll be ready. But let's make a little harissa yogurt in the meantime. All right. This is simple. That's a bowl. That's yogurt. Greek yogurt. Plain non-fat. My favorite. And this is harissa. It's a Moroccan spice paste. And when I say spice, it's got really good heat to it. So maybe don't put too much in yet. We mix. This will be going on our tortilla, of course. We taste. Yum. Perfect. Okay, let's cook our chicken. And with a hot grill, our chicken goes on. That's what you want.
You want that sizzle. If you don't have a sizzle, your grill's not hot enough. I also say if you can't hold your hand 2 3 in above the grill for more than a few seconds, it's not hot enough. I'll show you. 1,001 1,002. Come on. Hot enough. It's been on about 15 20 seconds. We're already getting nice marks. Let's just turn. It's not going to take more than maybe three minutes aside. I do not want this to overcook. So, we're going to go somewhere around 180° and yank it. All right. Look at this. See this charring? That's called flavor, ladies and gentlemen. You want a bunch of that. Don't cook at too little of a temperature. Heat is your friend.
Remember that. I'm your friend. Remember that, too. All right. Our little friend is ready. Let's get him over and make this happen. Those are garbanzo beans. I'm going to mash these guys up a bit so they can go in our couscous, which is ready. It'll be chunky-esque. Okay, ready for our couscous? Of course you are. One, two, three. Oh, look. Lovely. And look, now we fluff. But putting this in the tortilla, I mean, it's a little loose. So that's where this comes in. We'll add the garbanzo beans. Another flavor from that part of the world. A little bit of oil. And we can give it a mix. That's
ready. Let's cut the chicken. And beautiful. So, this guy we just want to chop up a bit like this. If you could smell what was going on here. Holy s. Holy Morocco. Holy s. Here, have a little piece. Tell me. Go ahead. Oh my god. Well, new favorite chicken. What the [__] man? Hey, don't swear like that. Okay, let's get this away. The worst. All right, tortilla time. Here we go. One, two, three. Ow. Hot tortilla. Wow. First thing in our harissa yogurt right in there. Nice amount. Don't be cheap, as we love to say. Next, the couscous and garbanzo business. This is going to
be good. Our tremendous chicken. Two more things. Little fresh cool tomato, followed by some diced cucumber. Last but not least, a little sprinkle of some fresh chopped parsley. And we roll. And wow, holy smokes. There you go, ladies and gentlemen. From the country of Morocco, ladies and gentlemen, it's our chicken burrito. And we cut. That's a pretty little burrito there, isn't it, Morocco? I should have served it in a tine. All right, bite time. This guy. Wow. I'm so excited. Look how beautiful. as they might say in Marrakesash or Casablanca. Besaha to your health. Oh my god, the harissa, the spices, the chicken is so good. Pulled that off right at the right time. All right, without further ado, we got to get
through all these eight teams. We're going to France and we're having a steak fre. And we begin with some butter that will melt hopefully. Some olive oil and diced onions. There we go. And these are meant to cook nicely over the next 10 15 minutes. Start to caramelize, get sweeter, get a little golden, and get generally way the f better. Let me put this off to the side because it's going to be boring. And we'll season our steak. Remember I said steak fruits. And we're using hanger steak. Uh this was attached somewhere. I just cut it. It was weirdly attached like here. I think it doesn't matter. It was like that or something.
Doesn't matter. This is how it comes. Hanger steak is this narrow little piece. Super delicious. We're just going to give it some olive oil and kosher salt, fresh ground pepper. both sides. Even this little kid. All right, we could go cook these on the grill. All right, let's go. Eenie mey. Sorry, little guy. My typical system is just turn every minute and a half, two minutes. It's what I like. It's what works for me. It keeps it even temp top to bottom, side to side, up, down, left, right. I got any others? Diagonal to diagonal. Diagonal to corner. That's it. Top to bottom. And you can see it's only been on as to tip. It's No, not as to tip. It's only No. Gu to balls. It's only been on for 10 15 seconds and we're already getting some
some cuts. That's because to toe tip to toe with the tip to toe. There you go. And we'll flip. There you go. Look, I'm not looking for the perfect color yet. It hasn't been very long. But this is my system. And of course, the little kid's going to come off first, followed by his middle friend, and then the big boy on the end. Meanwhile, my onions, pull them off, set them aside. They're going to be a big part of this. Big part. I thought we were waiting. We could have just a little bite, a little taste. So, like a bite for me, a bite for Max. This is like 130. Here you go. You want
the And you want No. Where? I'll take it. It's insane. Salt, pepper, oil. That's it. Hangar steak. That's what you want. Go look for it. You want to know what's crazy? He's eating more. It's so good. You want what's crazy? There's only one per cow. One. It's why you don't see him very often. Oh [__] This stuff's going to be ready in a second. I'm going to pull it off. Then we'll compile this French steak and freak burrito. And we want to cut against the grain. You can see the grain runs like that. So, we go like that. Look, it's still beautiful. I like to cut this thin. You know, one of my biggest complaints with carneada burritos is the pieces of meat are too
big and they're never as tender as I want them to be. So, this is a super tender piece of meat. It's cooked beautifully. Lovely medium rare. But if you put a chunk in like that, people are going to be gnawing on it like a dog on a bone. So, I'm not going to lie. I ordered a California burrito from a place that we've shown some love in the past, Presto. Yeah. And there were huge [__] chunks of steak in it. It was awful. See, I think people look at that sometimes and they're like, "Oh, no. That's good. Now I'm getting my money's worth." But I would rather the same amount of steak. Of course, just try. It ruined the burrito experience.
Y I couldn't have a proper bite of it cuz it was like one full piece of steak per half of the burrito. Okay, let's get this and we can build. Oh boy, is this going to be good. And ow. Whoa. Excuse me. Ow. Dang, that is hot. Okay, here's how this goes down. Little mayo followed by some djon mutard because Yes. Okay. Ready for what's next? Everything's hot. Remember steak fre. So, we'll put our fre down. Nice little amount. Good. Everybody happy? I hope so. Perfecto. And now this is butter. That's parsley. That's pepper. We do this and this is
going to go here. Don't need garlic. No, it's not about garlic. It's about this. There's extra in this ten. That's excellent in French or very good in French. And now our steak. Steak fruits. Bonjour miss. This is going to be good. Meoku. That's about all my French. One thing to go. Remember what it was? Yes, the onions. For goodness sakes. Two things to go. Almost forgot the last one. And last but not least, some shredded griier cheese. Do you want the French uh national anthem now? [whistles] And we roll. Oh, mother may I. Holy ass.
Come on, everybody in. This is going to be a big boy. This is going to be a big garson. What's a garson? It's a man. like a big uh yeah I can't know how to say a boy is young girl I don't I can't remember how to say it I can't remember and ow voila here we go there you go now you're talking buddy now you're talking steak fruits in a burrito for the French team in the quarters how exciting is that and we are so off. And this one with the caramelized onions and the steak and the fruits and the mayo and the don and the griier cheese. This one we can say bonapeti, you know, the mayo, the butter on the fritz, the steak, it's all super delicious and rich. That's why the don cuts through.
It's going to be a hard time figuring out who wins this little quarterfinal. I have no idea. I'm going to take one more bite. But next, we're going to Norway for a faricole burrito. That's basically their lamb, potato, and cabbage stew in burrito form. I'm pretty jazzed for it. And our faricole begins with boiling potatoes. I just peeled the Yukon gold, cut it into wedges, and I'm just looking for it to be soft enough that I can poke my knife through, and I can't. But that's boring as h. So, let's put this off to the side and work on some gravy. And remember, this is essentially a lamb stew, and it requires lamb gravy. And I don't have lamb gravy, but I have an idea. Pay attention. These are little lamb loin
chops that I'm going to take this fat off of. Just some of the fat like this. These things are going to get thinly sliced before they go in the burrito. So, I'm not worried about preserving a beautiful layer of fat on the outside. I am interested in taking the fat to help maybe flavor this gravy the way I want it. And on the heat we go. And now there's my little lamb fat. And we're going to give this oh, I don't know, maybe 10 minutes. I'm going to give it a few drops of neutral oil, not to flavor it, but just to sort of help give it a little baby jump start. And what we want is for the fat to come out of these pieces and stay in the pot when we make our gravy. Okay. All right. It's looking
great. And look at there's way more fat in here than there was after I put those few drops of neutral oil in. So, let this continue, but we'll carry on with our potatoes. Stay there. Presto changenjo looks like this. and we'll check again. Let's see. Oh, yeah. That's it. Perfecto. All right. Let me drain these guys. And then we're going to start some butter braised cabbage. And this guy begins with a good knob of butter and some sliced cabbage. So, remember this is a Norwegian stew. We're mimicking the whole thing by making the components individually. So, this gets mixed. We're going to give it two things. little bit of salt and a nice amount of coarse ground black pepper. And give it about two minutes just in the butter. Then
we'll add some liquid and we'll carry on. And now's the point you would add some lamb stock if you had it, but we don't. I have a little stock that I've made with beef and chicken. So, oh boy. See that? What have I got? Pouring problems or what? We want this to simmer away for seven, eight, nine minutes for it to soften and for most of the liquid to go away. In the meantime, let's push this off to the side and get our gravy happening. Now, we'll add a little flour and give this about oh, you know, a minute. Next in our broth little at a time, mixing in between. I can't I did it. I spilled again. What is wrong with me? Bring this to a little simmer. In the meantime, a little salt
and pepper. We're going to let this simmer on low for four or five minutes until it thickens. This is simmering nicely. The cabbage is simmering away. The broth is reducing. It's softening. We can give it some of this. Now, let's get our lamb set up. Remember those kids? Yes, of course you do. Let's just give them a little salt and pepper. And then one more thing. Stand by. I don't know how this stew is made, but one of the things that I love with lamb is mustard. So, we're going to throw a little granny mustard on these guys before we throw them on the grill behind me. I could have used a spatula or a spoon or something. But what do I tell you? These are right at the end of your wrist. You don't have to look for
them. They're so convenient and they work better than almost any implement you've got. Okay, these guys are set. I'm set. Let's go grill them because we're close. And on they go. Oh, on they go. No difference to our grilling system other than this is lamb and not chicken or steak. We'll give these a couple minutes. Then we'll flip them in a couple minutes and flip them and just keep going. Lamb you want somewhere around 140°. Medium rare, beautiful, delicious. You get it. And we flip. I mean, they don't look, you know, they don't look anything great right this second, but come on. Let's play musical chairs. You can see this one gave better lines than this side. So, just move your food around.
Play with your food is basically what I'm trying to say. All right, keep going. Okay, we're going to flip them. But I just got it in my head. I wanted Oh, a little bit more of this mustard business. So, I mixed some with a little olive oil just to, you know, do that. Could I use a brush? Probably. Why am I not using a brush? Well, because the spoon was already here and I'd have to go inside to get a brush. Just emphasizing the flavor of this whole thing. All right, now we can flip again. and add more to this side. All right. Just a little bit of this, this, this, this, this. Great. All right, Max, you go to the other side. Give me another minute or so. These are almost there. And then
we build our fory cold burrito. There we are. Okay, let's cut these guys off. So, remember, it's like a little T-bone. Little bone goes in here. So, when you cut, cut across sort of like the foot part, right? And then take that out. Look at that. And then this side also does the same thing. It's like on a porter house or a t-bone. The porter house is made up of two cuts. The fillet is on the small side and the New York is on the big side. Kind of the same here. And I'm going to go super thin. Remember the steak fruits burrito from France? That's a little piece of fat. I don't need that. I mean, I need
that. I'll eat that. But beautiful medium rare lamb. Smells amazing. The mustard has really done a number in a very good way. All right, let's take this off. And by the way, who's ever lucky gets the bones because there's still a lot of meat on there. You got to work at it a little bit, but please, it's a prize. Let me clean and we build. And ow, we begin. Do you remember what's first? Nobody does. So, I'll tell you. First down, some sour cream. Don't go crazy, but moisture is always your friend when you're building burritos. Okay. And next, remember these guys?
Remember these guys? Do you? This is what we want to do. Remember potato lamb cabbage stew. So here's our potato. Potato lamb is here. Now here's our lamb. Lambie lamb. Potato lamb cabbage. I had a bite of this cabbage. This could be my new favorite thing. Just butter braised slowly in a pot. Eight, nine minutes. Unbelievable. And last but not least, gravy. You have to be careful. Too much, it'll be too wet. But too little, you're not going to get the benefit of it. You want the benefit of it. Oh my god. And we roll.
No cheese. I don't feel obligated to put this guy on the flat top. I mean, it's nice. It warms the whole thing up, but do we have to do it? No. And as they say in Norway, and we cut. Oh, snap. I think this might be the one. And changing things up. I'm taking this kid on the left. I'm super excited for this one. And as they might say in Oslo, Gul Appetit, which I think you can figure that out. Remember what I'm having? Having the burrito version of the far egg call lamb, potato and cabbage stew. This peppery cabbage takes it over the top. I think it's my favorite so far. My favorite so far, which is going to be in
contention with the next one because the next one is for England and it's a full English breakfast in a burrito. We begin with a couple slices of bacon. All right. So, while the bacon cooks, we're going to cook sausage, too. And it's not proper Cumberland sausage or whatever the Brits use. I'm sorry. I have breakfast sausage, but I just want to I just want to open them up a bit. I don't want them to be round. I think I'll get better coverage like this. So, I have four of them. Will I use four? I don't know. So, let's get these guys in. And then I'll explain something else. And it's going to be
good no matter what. No matter how many of anything I put in, I'm telling you right now, is going to be a 10. I'm not saying a 10 that will win from the other three. I'm just saying it's going to be great because I love the combination of all these things. And the bacon looks big right now, but you know, it's going to shrink. So, this has nothing to do, but what it's doing right now is just cooking and getting excellent. All right, so looking good. Let's give everybody a flip, shall we? Nice. I love what's happening in here with the grease. We're going to take advantage of the grease.
Let's give these guys a little flip. Oh, look at that. These guys are finishing here along the side. Nicely. We're going to use these little tater tot guys. These little flat tater tot guys. Ow. For our hash browns. Wow. This is hot as. Whoa. Telling you, you take advantage of grease like this and everything is better. All right. This is almost there. So, I'm going to take everybody off in a second. And then I'm going to cook my eggs in here. All right, here's what we're going to do. Okay, bacon comes off. We go here. Our little sausages come off and go here. And we don't need them sitting in the grease. And these crazy little guys, these guys are going to come off and go up here. I have a little more grease
than I need. Let me take a little bit out. Okay. So, with the grease in the pan and everywhere else for God's sakes, I'm going to put in my ring. Tiny bit of butter to go with the bacon sausage grease. Like that. And an egg. And this little guy is going to cook. Aren't you, buddy? Okay. While that's cooking, look what else I've got over here. These are baked beans, but not the kind you're thinking of. These are Hines British baked beans. Rich tomato sauce. They're very different. They're the kind of beans that you would have with beans on toast. And you put them in a little pot and you let them simmer very lightly for about 10 minutes. And you get rid of the
excess bean juice, which you don't want. This is how you want it. All right, eggs cooking. Everything's ready. The only other thing we're going to add is going to be HP sauce. Stands for Houses of Parliament right there. The buildings that you see by Big Ben all the time when you see pictures of London. This is the British steak sauce that I grew up with in Canada is the best thing ever. All right, the egg's cooking. Pop that. And we're just waiting. And then we build our fourth out of eight burritos. It's a big day here. It's a really big day. Three, two, and we're down. First in the beans. This is an incredible effing layer. I'm not
kidding. Then I think you got to go bacon, then hash browns, then sausage. Oh, for God's sakes. All right, egg time. Put this guy right here. Just a little extra of the drippings because we can. And last but not least, we need a little of the HP sauce because it wouldn't be a full English breakfast without it. Come on. It doesn't come out very well. Not too much. Oh, just a little taste. There you go. Okay. I have a problem. I made it too big. You wanted to have three eggs in there. Okay. So, I'm not saying it was the brightest move ever.
Yolk is dead center. Yog is dead center that way. Yeah. You ready? I'm ready. Let's cut and see how we've done. And we're there. Oh, it's falling apart. It's a mess. But come on. You put all this stuff in a burrito. What do you expect? Egg, sausage, hash browns. Bacon, HP sauce, Hines baked beans. Cheers, mate. M. Okay, so far this is my top. I'm a sucker for these Hines beans. A sucker. We cannot stop. There's four more to go. Who's ready for Argentina?
Argentina will begin with a flame. We're going to quick pickle some red onions in my pot. That's That's too Oh my god. Too small for this. Hold on. Oh. All right. Here's what we're doing. In goes some red wine vinegar. Recipes below. Some water. I got to keep a hand here. Okay, that's fine. A little bit of sugar. And a pinch of oregano. And this we just mix. Kill the heat. Put this down. These are our red onions. Thinly sliced. As you can see, look how thin these are. They're beautiful. Listen, super thin because I don't have a lot of time. I'm trying to make all this happen in just a few minutes. I'll now take boiling water and pour it over
this to super soften them right off the bat. Listen, if you had all the time in the world, you wouldn't have to get them this thin or do this, but it's going to be great. So, you got, you know, 10 seconds or so of pouring boiling water. They're softening beautifully. We'll call that a day. Shake the water off. Now, put these in our pickling liquid. And in they go. And mix to cover. And separate them a little bit because if they're stuck together, they're not going to get all the liquid in between. There you go. Now, listen. You could put this in a mason jar, let it cool, seal it up, put it in the fridge. It'd be great later. It' be better tomorrow, be better the next day. But if you're
trying to make a burrito fairly quickly, and you need pickled onions, this version is going to work great for you. So, when they're all covered and mixed, put off to the side and make some chimmy chur. Oh, did I mention that? We're going to begin with some garlic that I like to give a quick blitz to before I add anything else. Perfect. Now, the following. One bunch of parsley. Just the leaf part. And then little red wine vinegar, a little cumin, little red pepper flake, juice of a lemon, m chimmy cherry, some oregano. Could be fresh if you had it. I don't. So, that's what I'm using. Nice little whack of salt and some olive oil once it's working. So, here we go. I like to go slow. Like to watch it happen before my eyes. Come on, you.
Let's see how we look. Oh my god. Look at this. Do you know how good this is going to be? Do you even know what it's going on? Wait, I gotta have a taste. Oh my god, the garlic, the red wine vinegar right there is one of the greatest things ever. I could just drink this right now, but I won't. No, you're probably expecting me to put um this chimmy chur on some kind of beef thing. That's what the Argentinians do. Argentines. That's what Messi would do. He would grill some beef and he'd put that on it. Not today. Today, we're using sausage. Argentinian chizo.
They make a sandwich. which is called a chip pon. It's a nice sort of baguetti bread thing with a sausage on it and chim chur. We're doing this in our burrito, of course. So, let's get it. Let's cook it and uh let's call Bob your uncle. What? What am I saying? What would he be in your What would your Bob's your Thank you. Thank you, Max. Bob's your Here we go. This is Argentinian. It's pork. It's fantastic. I'm going to just give these a slit, crumble them into this pan with a little oil and they'll start a cooking. Chimmy Cher is very commonly served with beef. Well, not today. Not for us. Not for our own
little competition. We want this to be different. In Sam the cooking guy in the holy grill is a recipe called a chur pan. And it's these Argentinian sausages with chimmy chur but in a uh nice crispy roll. And it's really good. So, we're kind of doing a version of that here. But I think beef is the obvious and who wants to be obvious? So, probably too early are the going to be. Let's let these get some color before we start moving around too much because as we know, color is flavor. So is fat. Everything's flavor. All right. So, I'm going to kill the heat now. And I've got some proolone that goes beautifully with this. So, let's just do this. We'll just scatter some of these in here and let
this melt away. Wow. All right, let's get the tortilla. Okay, first up, the gorgeous chimmy chur. The chimmy. Next, this business. Oh, god. This porky goodness. Come on, everybody. Stay together, will you? For God's sake. Forgot Sigman or onions. Remember the onions? This is going to help cut through all this fatty richness. That's just a little green because it feels like I could use it. A final little bit of the chimmy. Oh, did I just get feel like I got chimmy chur all over me? And we roll. All right, let's cut and see what we got. That's what you got. Okay, I'm super jazzed for
this. Let's go, baby. Let's go. And by the way, as I'm looking at this, I'm seeing that it's a little pink. You cook pork to 145 degrees. This was well over 150 by the time I pulled it from the pan. It's just the nature of the sausage. So, don't look at it and go, "He's gonna get sick." Cuz he's not going to get sick. He might be in love, though, cuz everything that's in this right now is making me super happy. Oh man, that sausage, that chimmy cherry, that whole thing. I can't stop here. There's three more to go to complete the quarterfinals. Next, where are we going? We're going to uh Switzerland.
Switzerland. We're basically having a cheese fondue and roasty burrito. Here we go. We begin this one with some butter and olive oil. Lovely. We're making a roasty, which is essentially a Swiss crispy hash brown, but we're gonna, you know, break it up a bit and cheat and, you know, listen. Come on. Eight burritos. We got to get the work happening. We're going to add some store-bought ready to go hash browns. We all know this move, right? Listen, you can buy potatoes. You can peel them. You can boil them till they're midway done. Then you can shred them. or you can go to the store and buy one bag and open it up and bingo. So, this is probably going to take oh, you know, maybe 10 minutes
altogether to get these crispy. So, we're going to take our time. Mushrooms are going to be added separately from the potatoes once they start getting crispy. And while that's happening on this side, we can begin our cheese sauce. So, this is a super cheat of a fondue like cheese sauce. Milk goes in the pan. And as it warms, we'll start adding some Swiss cheese. Not too hot. Sam, turn it down for God's sakes. We want to stir as we add little handfuls of it to help it melt and not clump. And I'm not making a R. I intentionally chose not to make a R. And if it [__] up, it [__] up. I'm hoping it doesn't.
Okay. I've never done this not making a R thing before. I hope I'm not disappointed at the end. The R takes a minute. Why did I really wanted to try and shortcut? I was short cutting with the potatoes. I wanted to shortcut with this. I think we might be okay. I'm sure I've seen this done before. Is it fail? I don't think it's failed yet. I'm going to try a little after the fact. Today's a See if we can pull this off. Meanwhile, you can see that guy's starting to get a little crispy. All right, here we go. Can he save himself? I think he can. If you follow the recipe below, it will suggest you make a rue. Okay, we're gonna be all
right, Max. So, let's just give this guy It's Listen, Here's the thing. If I was making a roasty, a roasty would be all perfect and round and maybe a/ an inch thick, but this is going to get broken up. So, I can start breaking that up anytime. So, the fact that it's, you know, not perfect is just all right. Okay, look at my cheese sauce. We have more things to add. By the way, it's not just this. Now, put a little don in. I don't need no stinking R. Now, I do like a little white wine or vermouth in my fondue. So, we'll give it just a maybe a tablespoon. Oh, and that I'm telling you that white wine makes it official fondue. Couple more things. A
little salt and pepper and a little baby squeeze of lemon juice. All right, that's great. I'm going to put this off to the side. We will come back to that. Let's check on the roasty now and see what we're dealing with. We're doing great. So, break them up a bit and keep going. I've got mushrooms to add, but I'm going to wait a second. In fact, maybe I'll finish these guys off before I add the mushrooms. So, keep going till you got these all beautiful and crispy. Okay, but now here's this move. These come out, pan comes back. In goes some butter and more oil. And our mushrooms.
Those are creinis. just quartered. You know, because when you're having fondue mushrooms on the end of a skewer, one of those things that you poke into the cheese sauce, we're just incorporating. Little salt, pepper. We want a little color on these guys. And then we're ready to build. Hot tortilla. That's the way they all start. But this one starts with our cheese sauce. I just warmed it up. Look at how great this is. It's fondue burrito day for the Swiss. I'm just feeling like more is better in this case, man. Wow. Okay, first up, our deconstructed roasty, which looks great.
It's going to be hard to pick a winner after all this, Max. Remember our mushrooms? Of course. Okay, I'm just going to take advantage of the little bit of this butter from the mushroom cooking. Almost there. Now, one of the things that you always have with a fondue, you have those little Cornish pickles that I would show you a whole one, but Max ate them all. and these little pearl onions. So, these we're gonna add and this is going to add that really gorgeous little vinegar bite that balances the richness of the cheese sauce and the potato and the whole deal. And now I want some green onion and I don't care if it's traditional or not. So, now just a little bit more on top. Goodness gracious. And now we do this and we do
this. And what I don't like is a wet base. So dry that. Put our kid down and say, "Voila." There we are. And we cut. And we eat. As they might say in Switzerland, enuet, enjoy your meal. Yeah. Everything I was trying to say earlier, the pickles on the onions really balance out the richness of the cheese sauce. Oh, and the mushrooms and Oh, damn. [__] This competition is going to be as difficult as the actual one. Oh, Belgium's up next. And we're off to the races with our Belgium burrito with a little oil in a warming pot and some onions. And these we just want to caramelize over the next
stove 10 minutes or so. Not too hot. Medium high heat. Stirring nicely. Going to help these get some good color on them. And we'll give them a little salt. This burrito is inspired by a stew from Belgium called carbonod pleond. And it's it's beeftock and beer. We're using a Belgian beer and onions. And wait till you see the beef. It's interesting. Can I show them now? I'll show you now. Look, look. You know what these are? These are thin slices. Super thin slices. You can see of ribeye. And this is this stuff is meant for Japanese or Chinese or Korean hot pot. You just throw them in. Well, it was a really easy way to buy it. And
if your supermarket has this kind of stuff, I say you pick them up. Not just for this, but for anything. I'm sure you can find a million ways to use these. Not the least of which could be the actual hot pot itself. All right, we're staying with the onions for a few minutes. Next in is some of our left beer. We'll use this to bubble across the bottom and scrape up any little bits that were down there. Fantastic. That really stopped all the excitement, didn't it? So, Suddenly, it's so boring. We'll follow with some beeftock, some don, some thyme, give it a mix,
a bay leaf, and ready for this craziness, we're going to take a piece of hardy bread, pull off the crust, and this is going to help thicken and make it all round better. And then these pieces will just go in and they're going to break down and glorify the whole thing. It's probably the wrong words, but I don't need that simmering quite that high. Okay, five, six minutes. Bread breaks down. This gets glorious. Then I'm back. Once again, it got boring. Every time I stir, it gets boring. Come on, bubble up.
All right, let's do this. Let's take this guy out. No need for him anymore. We can turn it down just a bit. And time to add our beef, which is now defrosted. Mostly defrosted. So, these guys will just fling in and then start to do some of this and let them soak up all this ridiculously smelling stew and break down a little bit and soften and cook. And boy, this is going to be good. Is this going to be good? So, give me 2, three minutes with this and then you'll see what we're dealing with. All right. See this? Nice and thick. That's what we want. Let's finish it with two things.
One will be a couple good cranks of black pepper and the other will be some parsley. A quick mix. Oh my god, it's burrito time. Tortilla down. Don down. That stew is rich. And this is going to cut through really beautifully. Now before the stew, we're going to give it one handful of Swiss or one hand pile as Max would have said when he was a little kid. And I don't want you to judge what you think this looks like because you should taste it. And more cheese. We roll. And this guy, because of that cheese, I'm going to throw on the flat top just to help crisp up and melt a little bit. Wow, that heated it up. But I'm ready for this.
Oh, cheesy, melty goodness. It's basically a Belgium beef and cheese burrito. Andrew there. Oh god, it's still so hot. Holy ass. To our Flemish friends, I'll say smalleik. And our French friends, buatit. I'm so excited. Wow. This just kicks the ass out of a basic beef and cheese burrito here. That's stew. And these thin slices of ribeye. I'll put a link. No, no connection to me whatsoever. Go find them if you want them. I don't care. Doesn't make any difference. They don't know who I am. I'm just telling you. I'll now be keeping those in my freezer. Okay, ready for the last one? We're going to Spain for this. And our burrito will include the classic tortilla espanola.
We have a warming pan with Oops. Okay. A lot of butter and a decent amount of oil. But listen, we're we're we're cooking potatoes and onions and we need the fat in there. And now that it's almost melted, in goes the important parts of the tortilla espanola. Potato. Thin slices of potato. I mean, look, if you wanted to dice it, you could do that. But I think this is more traditional. And oh, it's going to be more better. I said more better. I know that's not right. That's what Justin Wilson used to say. And along with that, we'll go some thin sliced onions. Okay. Now, oh, Justin Wilson. Yes.
Really know him. Here's what we want to do. Sorry, I pulled out an obscure chef from the 70s. Justin Wilson. He was a Cajun guy. He used to say, "Oh, boy. That going to be good." And that's Moa. That was his move. Okay. So, now over the next 10 minutes or so, we want this to soften, the onions to soften, the potatoes to soften, everything. get more better as Justin Wilson would say. So try and separate your slices so that everything sort of gets a chance to, you know, cook. Okay, I think you get it. Turning, flipping, whatever, right? Not too much heat. We want everything just to be a gorgeous, nice, soft, beautiful combination. So leave me to do this. You can relax. And when you see me next or when you see this pan next, it'll be ready. All
right, we're soft. We're tender. We're right where I want them. I'm going to pull these off. These need to cool a couple minutes before we add them to the eggs. All right, while the onions and potato are cooling, let's make a quick little aioli, shall we? Yes, we shall. Mayo, garlic. It's a garlic ioli. Sorry if that wasn't obvious. Teeny bit of salt and pepper. Little lemon juice. Little parsley. Not that big piece. For God's sake, Sam. And I like a little olive oil. And we mix. Potatoes and onions should be ready. Let's get the eggs. But I had an idea. This is pushut. In Spain, you would have srano ham.
Finding it is difficult. So, I found pushutto. They're both cured ham. Serrano is a little longer. It's all good. It's very similar. This one, it happens to be hot honey. I couldn't believe I even saw it and I went, there's no way I'm not buying that. But imagine putting this into a burrito. when you go to take a bite of it, there's a very likely chance you're gonna get a whole piece pulling out. Like sometimes when you have that onion ring bite and you get the whole onion and you're left holding the crispy part. Well, I don't want that. So, we're going to cut these up into small sort of ribbons. Basically, thin pieces like
this. So, when we do take a bite, you're just getting what you're supposed to. All right, give me a second. Eight countries. Whose burrito will reign supreme? All right, now see that? That's four big eggs. Salt and pepper. Quick mix. And our potato and onion. And now we want this to be nicely incorporated through the eggs. Okay. All righty. Or whatever they would say in Spain in Espa, right? It's pan time. And in we go. What do you want? You want this to start to set. So, it's going to take a bit. We don't have it too hot. Now, now's your time for patience. You got to wait for it to start to set. And you'll notice that first along the edges and when it
does, we'll start to pull it in a little bit. Let the uncooked run behind. You'll see. We're going to end up flipping this kit over. It's all going to be great unless I make a mess of it. Unless I f it up. And I certainly have no intention of doing that. It's never the idea, but you know, sometimes [__] happens. See, we're starting to set around the edges. So, we'll just pull away. Pull away and let the uncooked egg start to run behind. This is a non-stick pan situation. I suppose a really good cast iron pan that you know what you're doing with and it's really well seasoned, you might be able to pull it off, but you're going to find success for any kind of egg dish,
especially one like this with nonstick. So, just keep going. Let it go. On the positive side of what we're doing, this does not have to be the most beautiful tortilla espanol ever because it's going in a burrito. But you'll get the idea by the time we're done. All right, you can see what's happening. It's now firming up quite nicely. And I'm still allowing the uncooked egg to sort of run in behind. It's not the easiest thing in the world, but you don't have to be super gentle with it. So, take your time. Uh, it's we got a little bit more to go before we flip it. If you flip it now, it's a little it's still too wibbly on top, and
there's a very good chance it'll make a mess. And you have a couple flipping options. One's transferring it onto a plate. Or you can just try and flip it. And I think I'll just try and flip it because I'm stupid. All right. Well, we're there. And we have no choice. I got to flip this. I wish this was this fly. I wish this was on that part, but one, two. Oh, beautiful. Okay, look it. That's what you wanted. Tuck these little edges in. Looks pretty good. I think it's more than pretty good for a Jewish Canadian boy who's only been to Spain for like three days. We're almost there. Just let this finish and
we're building. Look at this. This is an ancient Sam cooking guy cutting board. You can't get them. You can't buy them. They won't make them anymore. That's okay. Now, can I just leave it in here? I don't want it to f up. There we go. Look at that. That's pretty as That's so pretty. Should you see what a little piece looks like? I should probably let it cool, but I can't. So, the proper way to serve it would be in a little wedge. You can see the layers of the potato and the onion. That's pretty tremendous by itself. But we're not using wedges. We're going to cut some pieces like this. Oh, man. Is this going to be good. All right, tortilla time. And tortilla down. Super hot. We start with the garlic ioli.
Next, or tortilla espanola. Like this. Remember this nonsense? Of course you do. I don't think I need quite all of this, but this is going to be great in here. I'm loving this. Perfectomentes, they might say. Not really sure, but I think they might. Next up, some classic manego cheese, the Spanish cheese, the Spanish cheese of choice. And now just a tiny bit of green arugula and some parsley for fun. Few more cracks of pepper and we roll. Just let that sit for a second. The cheese to start to melt in. This is the last one. I'm I'm a little sentimental.
I'm a little sad. Eight. It's been a good uh It's been a good session. I can't do it. Okay, I have to do it. And [whistles] I can't I don't know what Spanish I can only think of like a waving a red cape in front of it like a bull fight. But crazy, huh? Oh, the smell of it is so good. That the ham. Oh god. I want to try and get egg and olive. Holy smokes. All right, here's what I need. I need a minute to process this and everything we've made. Won't take a minute for you. Then we'll put the brackets up. Who won? Who plays who? Who comes out on top? Max has been eating along with me. So, we're doing this together.
Y. So, if you hate my pick, hate our pick. Mostly Max. God, this is so good. All right, Max, are you ready? Let's go. Here we go. France versus Morocco. Look, I love steak fruits, but the chicken and the Moroccan one was so good. We're going with Morocco. Next up, Belgium and Spain. Look, I thought the Belgium stew was going to take it. No question. Until I had the tortilla espanola with the ham and the garlic ioli. This one goes to Spain. Norway versus England. This was easy. Both great, but I am a sucker for an English breakfast. England's got this one. And the last of our quarterfinal matchups, Argentina versus Switzerland.
Listen, chimmy chur on anything always wins until now. The Swiss fondue, the crispy hash browns and the mushrooms. That one killed it. Well done, Switzerland. Let's go to the semis. And here we go. First match in the semis. Morocco versus Spain. I have to go with Morocco. That chicken was outstanding. Second match, England versus Switzerland. Yes, I'm carrying on with the full English breakfast. Ladies and gentlemen, it's England and we're ready for our final. The final, Morocco versus England. But it's not just for bragging rights because there's a trophy. Max, please. Ladies and gentlemen, this is the burrito World Cup. I may or may not have defaced an Emmy. It's okay. And here we go. Morocco versus England.
And the winner of the 2026 Burrito World Cup is England. Well done, lads. This is coming home for you. Oi, oi, oi, oi, oi. Hey everybody, for those that have made it to the end of what's almost a 1-hour long video, thanks for hanging with us. The recipes are below. And if they're not below right now, they will be tomorrow. It's a lot to figure out. Okay, but thanks so much. Cheers, lads. Everybody played really well. Sorry. Everybody was really delicious. Can't wait to redo this again in four years. And by the way, we may or may not be accepting kickbacks.
