The process of drying and smoking lends an intense, smoky flavor to balance their spicy heat.

烘乾和煙燻的過程賦予了濃郁的煙燻味，以平衡它們的辣味。

MM dried chipotles can be brought as a paste powder or hole, which is how we use them in my big, bold lunch.

MM幹辣椒可以帶成糊粉或孔，我大年夜大年夜膽的午餐就是這麼用的。

Yeah, Chile's come in all shapes and sizes and heats and are used throughout the world.

是的，智利的有各種形狀、大小和溫度，全世界都在使用。

But if there's one, cuisine has really turned cooking them into an art form.

但如果有的話，美食真的把烹飪它們變成了一種藝術形式。

It's Mexican.

這是墨西哥的。

They're experts at building layer upon layer flavored with delicious chilies and spices.

他們是專家，用美味的辣椒和香料來構建一層又一層的味道。

So for my ultimate big and bold lunch spicy Mexican soup it's hearty, delicious, robust but served with some tortillas and the wonderful salsa.

是以，對於我的最終大而大膽的午餐辣味墨西哥湯，它是豐盛的，美味的，強大的，但與一些玉米餅和美妙的沙拉醬。

It's almost like a complete meal in one, starting with some finely chopped red onions.

這幾乎就像一個完整的飯菜，首先是一些切好的紅洋蔥。

For my soup, let's get some heat going early.

為了我的湯，讓我們早點熱起來。

These are typically so they smoky rich.

這些都是典型的，所以他們煙熏火燎的豐富。

They don't come with any warning signals, and these are seriously hot, so be adventurous.

它們沒有任何警告信號，這些都是嚴重的熱點，所以要冒險。

But beware a nice teaspoon of toasted cumin.

但要小心一茶匙烤好的小茴香。

Oregon A dried.

俄勒岡州的一個幹。

It's not flying off spices the heat.

這不是飛掉香料的熱量。

You see the chilies starts swelling out Delicious Charlie.

你看辣椒開始膨脹了 美味的查理。

Be quite generous on the oil because that helps to blow out the chili.

油要相當大方，因為這有助於吹出辣椒。

Right now, those onions and garlic are on fire.

現在，這些洋蔥和大蒜都火了。

We're going to balance the sort of heat from the chapel with sugar.

我們要用糖來平衡小教堂的那種熱量。

Turn up the heat and really start caramelizing that sugar and the chili gives off the most amazing aroma.

開大火，真正開始焦糖，辣椒就會散發出最神奇的香味。

Next Friday.

下週五

For tablespoon of tomato puree, add a can of chopped tomatoes, cooked kidney beans and vegetable or chicken stock to cover.

番茄泥一湯匙，加入一罐切碎的番茄、煮熟的芸豆和蔬菜或雞湯蓋上。

There's nothing quite exciting about big and bold flavors, because in the Russians you have to be somewhat controlled.

大而化之的味道並沒有什麼很刺激的地方，因為在俄羅斯人那裡，你必須要有一定的控制力。

You can't go crazy, so cooking these kind of dishes at home gives me that kind of release.

你不能瘋狂，所以在家裡做這種菜，讓我有一種釋放的感覺。

Chile's, particularly when they're dried, continue to swell and release their heat as they're cooked.

智利的，尤其是乾的，在烹調的過程中會繼續膨脹，釋放熱量。

So the longer you cook your dish, the hot it will be.

所以煮菜的時間越長，菜就越熱。

Mm, it's not as powerful it needs to be.

嗯，它不需要那麼強大。

Yet in every 5678 minutes actually get stronger, hotter and more delicious.

然而在每5678分鐘其實會變得更強、更熱、更好吃。

Bring it up to the ball and cook that out for 15 minutes.

拿到球上，煮15分鐘就可以了。

Whilst I allow the chili heat to infuse, I'm gonna crack on with quick, crunchy tortilla chips and a fabulously fresh and spicy tomato salsa known in Mexico as PICO de Gallo.

當我讓辣椒的熱氣瀰漫的時候，我要去吃快速的，脆脆的玉米片，還有在墨西哥被稱為 "PICO de Gallo "的新鮮辣味番茄沙司。

Yeah, yeah.

是啊，是啊。

Start by finely dicing three ripe tomatoes one or two decedent Fresh jalapeno peppers Yeah, and half a red onion, then chop a good handful of fresh coriander.

先把三個成熟的西紅柿切成細丁，一個或兩個像樣的新鮮墨西哥辣椒，對，還有半個紅洋蔥，然後切好一把新鮮的香菜。

Add the juice from two lines, salt and pepper and a drizzle of extra virgin olive oil.

加入兩條線的汁液、鹽和胡椒粉，再淋上特級初榨橄欖油。

Mhm, mhm for the tortilla chips.

嗯，嗯，玉米片的。

Robert Dill Olive oil onto six large shop bought wheat wraps sprinkled with smoked paprika and gently massage in.

羅伯特-迪爾將橄欖油塗在六個大的商店買來的小麥包上，撒上煙燻辣椒粉，輕輕按摩。

Yeah, cut each wrap into triangles and spread them onto a baking tray.

是啊，把每個包子切成三角形，然後鋪在烤盤上。

Bake for 3 to 4 minutes in a preheated oven 180 degrees until golden brown and lead to court mm to complete my Mexican lunch, I need to finish my deliciously fragrant, spicy soup.

在預熱180度的烤箱中烘烤3至4分鐘，直到金黃色，並導致法院mm完成我的墨西哥午餐，我需要完成我的美味香辣湯。

Mhm mm spices there.

嗯，嗯，香料在那裡。

It is absolutely spot on now for the cooling down process.

現在的降溫過程中，絕對是非常到位的。

The Mexicans are brilliant at building layer upon layer of flavor with delicious chilies and spices, but they're also experts at tempering their dishes with cooling ingredients like avocado, sour cream and cheese.

墨西哥人擅長用美味的辣椒和香料來構建層層疊疊的風味，但他們也是用牛油果、酸奶油和奶酪等冷卻食材來調和菜餚的專家。

That's why you can take that amount of chili.

所以你可以吃那麼多的辣椒。

You'll have a spoon of richness, spice all of a sudden avocados, almost like a little fire blanket over those chilies.

你會有一勺豐富的，辛辣的突然牛油果，幾乎像一個小火毯在這些辣椒。

To further counter the chili heat, Mexicans use a rich, tangy, crumbly cheese.

為了進一步對抗辣椒的熱度，墨西哥人使用了濃郁、香濃、碎屑的奶酪。

But I'm sprinkling on Lancashire, which is a great British substitute and last but not least, cooling fresh coriander.

但我灑上的是蘭開夏，這是一個很好的英國替代品，最後也是最重要的，是冷卻的新鮮香菜。

One delicious, spicy Mexican soup.

一道美味的墨西哥辣湯。

Serve that with your tortilla chips and your pick of the guy of salsa, a phenomenal blend of textures and layers and spice and creaminess, Big bowls and delicious spicy Mexican eggs.

配上你的玉米片和你選擇的傢伙的沙拉醬，一個現象級的混合紋理和層次和香料和奶油，大碗和美味的辣墨西哥雞蛋。

Mm, this is a very classic Mexican style brunch dish.

嗯，這是一道非常經典的墨西哥式早午餐菜。

Bold kick ass flavors, slice of chili seeds in garlic, sliced nice and thinly a tablespoon of olive oil.

大膽的踢屁股的味道，蒜蓉辣椒籽切片，切好薄薄的一湯匙橄欖油。

I'm a big fan of branches, and if you get it right, a great brunch.

我很喜歡吃樹枝，如果你做對了，就是一頓豐盛的早午餐。

You can see your right through to dinner.

你可以看到你的權利通過晚餐。

Now to start this sort of spicy, fragrant tomato sauce, get your cumin in there.

現在開始這種香噴噴的番茄醬，把你的小茴香放進去。

Garlic, chili, roasted cumin, Red onions already sounds Mexican.

大蒜、辣椒、烤孜然、紅洋蔥，聽起來已經是墨西哥風味了。

Once that starts getting really nice and crispy in with the tomatoes, let him embarrassed.

一旦開始和西紅柿一起變得很好很脆，就讓他尷尬了。

Using good canned tomatoes.

使用好的西紅柿罐頭。

I do all the time cooking at home now by reducing that sort of come down to a delicious paste.

我現在在家做飯的時候，都是把那種下來的美味糊糊。

Leave that to simmer.

讓它慢慢燉。

Next can beans called black beans.

接下來的豆子可以叫黑豆。

These are authentically Mexican, but cannellini beans or chickpeas will work just fine.

這些都是道地的墨西哥，但小豆或鷹嘴豆將工作就好了。

Just bring some a little bit of water that is beautiful.

只要帶點小水就很美。

Turn off the gas and just let it absorb.

關掉煤氣，讓它吸收就好。

Leaving the dense beans to luxuriate in the spicy tomato sauce will allow them to soften and soak up all the flavor.

讓密集的豆子在辛辣的番茄醬中盡情享受，可以讓它們軟化並吸收所有的味道。

Next.

下一個

Oil and season and ovenproof dish for my spicy egg brunch to baking and just get some of that oil around the outside.

油和調料和烤箱的盤子，我的麻辣蛋早午餐要烤，外面弄點油就可以了。

Take your corn tortillas, slice them in half and then just stick them to the side.

把你的玉米餅，切成兩半，然後貼在旁邊就行了。

These are a staple in Mexico.

這些是墨西哥的主食。

Take one.

拿一個。

Place that in the center.

把它放在中間。

Get your mix and place that on top of the tortilla.

把你的混合物放在玉米餅上。

Yeah, spread that out nice and smoothly.

是的，把它很好地、順利地攤開。

Lift up those little flaps.

掀開那些小蓋子。

I want that crisp shell on the outside.

我想要外面的脆殼。

Now your eggs and cheese.

現在你的雞蛋和奶酪。

Get the base of the egg and just make a little hole in there and then crack the egg into the again.

拿到雞蛋的底部，就在那裡開一個小洞，然後再把雞蛋敲進。

Use a little point.

用一點點。

Put your egg in there one two, three for five and one in the middle.

把雞蛋放進去，一二三五，中間放一個。

Gently crack and get the egg to sit inside almost like it's little dugout and then one for the center.

輕輕敲碎，讓雞蛋在裡面坐得差不多，就像它的小窩一樣，然後再給中間來一個。

Yeah, get a really nice, rich, delicious strong Montgomery cheddar.

是啊，得到一個非常好的，豐富的，美味的強蒙哥馬利切達。

I want a great the tortilla shut as well.

我也要一個偉大的玉米餅關。

So get generous with it on the top and the season that with these little babies, a little chili flakes, then my little secret weapon and they're going to spice up that egg, just salt touch of pepper.

所以，得到慷慨與它的頂部 和調味，這些小寶貝， 一點點辣椒片， 然後我的小祕密武器 他們將香料的雞蛋， 只是鹽觸摸胡椒。

Sit that in the oven debate for 8 to 10 minutes.

坐在烤箱裡辯論8到10分鐘。

I want 80.

我要80塊

That smells incredible.

這聞起來很不可思議。

It's a little bit of coriander to finish it off.

這是一點香菜來完成的。

And that, for me, is what branch is all about.

而對我來說，這就是支部的意義所在。

Let's go.

我們走吧

A fantastic fiery brunch to get your party started.

夢幻般的火爆早午餐，讓你的派對開始。

Spicy Mexican eggs in a crispy tortilla shell.

酥脆的玉米餅殼裡的墨西哥辣蛋。

Yeah, yeah!

對，對！