Cowboy Junkie Burrito | Diners, Drive-ins and Dives with Guy Fieri | Food Network

Now, I'm here to check out this place where a dude from Newport, Rhode Island, ended up coming to Kansas City to open up a taco place and do tacos his way. This is Kansas City Taco Company. Cowboy Junkie Burrito up. The Cowboy Junkie is Kansas City and a burrito. It's just stuffed with pork, cheesy, delicious. What are we getting into first? Smoking our mesquite pork. I don't even want to know what this is. Makeshift smoker. Very straight. We're not going to season the pork at all. It's going on just like it is. Okay, so just an hour to perfume it with the smoke. Then it's going to get a wet rub on it. We're going to start off with some chipotle and adobo, ground oregano, ground black pepper, garlic powder, salt, olive oil. Well, I'm telling you what, this is going to be lacking any flavor by any means. Garlic. Red bell pepper. This is one of the funkier taco meats that I've come across, by the way. Julienne onions. Okay. Add some cold water. Throw it in the oven at 250, overnight, 10-12 hours. Now, we're going to do our chorizo. We got our ground picnic pork, which is like the arm and the shoulder. Oregano, cinnamon. Cloves, cayenne pepper, coriander, cumin, salt, pepper. A little bit of sugar to sweeten that up. Garlic powder, chili powder, paprika. I like when the seasoning gets 50-50 on the meat. That's where we're at right about now. Puree chipotle and adobo. Okay. Apple cider vinegar. Let it rest overnight. What's our final step before we build the burrito? Queso Blanco. Okay. Red onions, salt, help those babies sweat up. Milk, our cheese. Nothing happier than a big bucket of processed cheese. That is a lot of queso. Cream here. Serrano pepper is all charred up with some milk. So this is going to cook down. Okay, let's do it. Let's see it. Flour tortilla, chorizo. We actually throw the mesquite pork on top of that so those juices flow together. Roll it up. See those little moves he did right there? Little push, pull. Drop it in the fryer. That's nice. Comes with a gym membership. Do a nice bed of our Spanish rice. The cowboy junkie burrito in the center of that. Queso Blanco. There we go. Spicy bacon pinto beans. Fresh pico de gallo. Cilantro. That's your cowboy junkie right there. You know what that's lacking? No. Nothing. Brother, you are the flavor man. It's balanced, delicious heat. The beans are definitely a plus. You've got smoke in the pork. The queso, it's creamy silky. Love the pico on there. That's a really good burrito. All right, when are we rolling that junkie? The cowboy burrito happens to be my favorite thing on the menu. Tons of flavor. You can't come to Kansas City without running into this guy, my good buddy Stan from OBR Operation Barbecue. These folks deploy barbecue rigs anywhere there's a disaster. We've got about 8,000 volunteers. It's an amazing group. Now let's be honest between you and me, this guy built his own smoker and put it on the flat top. What kind of smoke are you getting on that pulled pork? That's great. You're telling me that it's off of the cooktop. I wouldn't have believed you.