Name: Gordon Ramsay Challenges Richard Blais: Gourmet Tater Tot Nachos
Uploaded: 2026-03-06T16:52:44.000Z
Duration: 12 min 15 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Dearest Richard, it's I, Gordon, in my favourite place, the top kitchen.

Now, I know you spend a lot of time in the bottom kitchen, so today I'm sending you a challenge by flying a letter to you, Richard.

Today I want you to create something special, something delicious, a meal fit for a kid, but

Also, please make it fun, easy, and delicious.

Don't let me down, and good luck on that golf course.

My challenge today is to make something with tots.

So I think today what I'm going to do is a tater tot nachos.

Okay, yeah, one person wants tater tot nachos.

We're going to start by making some barbecue pork.

And what I have right here is a big chunk of pork shoulder.

And what I'm going to do real quick is going to make a spice rub for my pulled pork.

The great thing about pork shoulder or pork butt, it's actually the same thing, is that it's really, really fatty.

And you don't really have to do much to make it delicious except pop it in the oven or pop it out back in the smoker.

Now, usually I would smoke this in the backyard, but we're in the basement.

We don't have a backyard or a grill or a smoker.

So we're just going to cook it in this oven that's 138 years old.

We have brown sugar, we have cumin, we have a little bit of paprika.

That's going to give it a nice little smokiness, plus some great color.

We have coriander, and we have salt and pepper.

A fair amount of black pepper, A little bit of salt.

Then we're going to mix this spice mix up, add a little bit of more salt right here to the pork.

And then I'm going to just pat it with all these spices.

The brown sugar is going to give it that barbecue flavor that we really, really love.

So tater tots, to me, has to have some sort of ketchupy, sweet sort of sauce.

We're gonna add all of these spices and we just have our pork just coated in our barbecue mix.

And what we're gonna do is transfer this pork right over here to this pan that's got some parchment paper in it.

And I actually don't wanna get rid of any of these spices because this is gonna create this beautiful syrup that we can actually add to our barbecue sauce if we want.

We're gonna add a little bit of stock in here as well, and

that's just going to sort of help this steam, braise, slow cook.

All right, so we got our pork butt with our barbecue spices on it.

We're going to wrap this up, a little bit of paper, and

we're also going to grab some aluminum foil and we're just going to cover this pan up.

It's going to create this little awesome sauce in the pan.

All we have to do is pop this pork shoulder into an oven 350 degrees, let's say for three and a half to five hours.

Forget about the pork that's going on in there.

And now as our pork is cooking, we're going to make our sauces for our tachos.

First thing we're going to do is get into making our barbecue sauce.

why buy it when you can make it with just a couple of ingredients?

So here, a little bit of cola, a little bit of cola.

All the spices, allspice, nutmeg, obviously, a little bit of sugar.

We're going to add a little bit of soy sauce as well.

That's going to give it some salt, some umami, which is like the flavor that literally makes your mouth water.

It's not quite mayonnaise, but it's right up there with one of my favorite condiments.

All right, so ketchup obviously is going to have tomatoes, apples, vinegar, sugar, and

it's going to give us this great viscosity for this barbecue sauce.

We're going to add some apple cider vinegar as well to get this going.

to bring a little bit of heat to this recipe, I am going to add a nice healthy spoon of chipotle.

A little bit of chipotle and adobo sauce.

All right, I'm going to need to whisk that together.

I've only been doing this show for five seasons.

I'm actually going to add a little bit more ketchup to it.

We have our pot heating up in the back, and

we're going to make a quick melty cheese sauce.