RIck Bayless becoming a consistent content creator is quite possibly my favorite KZitem development of the past several years.
@nigelcarter6734
11 ай бұрын
Damn right!!!!!!
@btkenobi2
10 ай бұрын
Yes! This guy is amazing. I was lucky enough to eat at Frontera Grill around 1999 in Chicago Still remember the Carne Asada ribeye to this day😊
@IsaTehGothicMando
11 ай бұрын
Cochinita Pibil is my favorite taco, and this easier method to make it makes me extremely happy
@vividedwards8909
11 ай бұрын
Hey, I remember watching you on TV as a child, I’m glad you’re still around and doing well!
@MikeForce111
5 ай бұрын
Mr. Bayless, you are the Bob Ross of cooking. Absolutely amazing recipe and video, and so simple and easy to follow too. Keep up the excellent work, you've earned another subscriber.
@pamkriner5945
9 ай бұрын
I have had the good fortune to find a restaurant in Sacramento that serves Cochinita Pibil. Truly Amazing!
@xrayguy1981
15 күн бұрын
I just had the pleasure of eating your cochinita pibil at Frontera Kitchen in Disney Springs. Amazing dish and definitely worth a visit.
@danielyanezgarrido
11 ай бұрын
Wow never been so early to one of Ricks videos ! Cochinita es love !
@MartinDoudoroffLLC
11 ай бұрын
How delightfully straightforward!
@Loke2112
11 ай бұрын
I've never made these but with my gift of being able to imagine the taste in my head this might be the most appetizing taco Ive never heard of. I am so making this as soon as the weather breaks to the cooler days.
@rhsprecher
11 ай бұрын
Made it yesterday for a Birthday get-together. It was the hit of the party.
@j3annie1963
11 ай бұрын
your recipe is very simple to make. Thank you Rick for another wonderful way to satisfy taco cravings!
@DragonFruitDelish1
3 ай бұрын
Hi Rick and everyone. Achoitte (annatto) paste and seeds as well as banana leaves can be found at Asian stores, especially Filipino markets like Seafood City. This recipe reminds me of slow cooker kalua pork (from hawaii) which traditional is a pig cooked underground with banana leaves, burlap and rocks covered for a long time for a big celebration or luau Love how dishes are borderless :)
@sleightinmind
11 ай бұрын
Frontera Cocina is where I was lucky enough to try this. Rick is right with the Kut; only drops. I learned the hard way. Thank you for posting this version as I can make it for my family now, as where we live is far to the closest Frontera. Rest assured, I will visit any of your locations when close!
@kenny-op50
11 ай бұрын
Buying banana leaves was a first for me. This is such a good recipe along with the pickled onions. I squeezed a lot of limes. So many limes.
@nicolebrown5961
7 ай бұрын
I made this recipe and it was superb! One modification: I didn't have time to go to an Asian or Mexican market for the banana leaf; I wrapped the pork roast in tamale wrappers (slightly moistened). Thanks for this wonderful recipe.
@Ottawa411
11 ай бұрын
Thank-you for another great recipe video.
@jdenney79
7 ай бұрын
Cochinita Pibil was the very first dish I learned to cook years ago. I can't wait to try this one.
@daphnepearce9411
11 ай бұрын
Rick! This looks really awesome! Kind of like a Mexican luau. I'm becoming a bit of a taco snob now. Thanks Rick! p.s. I made the tacos de lengua yesterday. Never prepping a tongue before was a bit traumatic, it's hard to prep while I could barely look at what I was prepping......but I powered through my squeamishness and screaming and persevered! It was very flavorful and beefy. Now I'm looking forward to my next taco conquest. :-)
@rickbayless
11 ай бұрын
I believe in you! If you can handle tongue then you can do most anything. Keep it up!
@daphnepearce9411
11 ай бұрын
@@rickbayless Thank you!
@godlevel5495
7 ай бұрын
Love the content, been a fan of his for years now...cochinita pibil is my favorite!! Rick seems so down to earth, unlike his brother lol
@saddyh.8802
11 ай бұрын
It looks delicious! I will try it for sure. Thanks!🙏
@xthemadplumberx7110
11 ай бұрын
I finally made it today. The banana leaves I ordered were black and dead when I opened the box this morning. I went to two Mexican stores, neither sold leaves. I googled that parchment paper can substitute for banana leaves is a lot of cases. That’s what I used, I’m not sure that is what necessary since it was already in a crockpot but I was trying to do my best. The sauce was absolutely amazing when I first tasted it. I think I let it thicken up to much at the end. My sauce was noticeably thicker than the videos, and it tasted worse than I first sampled but not bad. I made two salsas today for the first time. The habanero salsa was not nearly as hot as arbol bold in my opinion and it was the first time I’ve made a great of salsa from a dried chili, something I actually loved. The pink onions with lime should be more well known around the country, it’s way to easy to have such an awesome condiment, I freaking love um.
@anthony1289
10 ай бұрын
Idk where you live, but El Super or Supériór market will have it.
@leonc.6592
9 ай бұрын
I would love to have access to banana leaves, especially for making tamales. Unfortunately they do not ship well and I have read user reviews that say the leaves usually arrive rotten or in terrible condition like yours did. I live in Montana where unfortunately there are no Mexican grocery stores.
@elizabetho9423
8 ай бұрын
I did not find at the leaves at my local Mexican store but did find them at the Asian store. Might be worth a try
@DragonFruitDelish1
3 ай бұрын
I bought mine at a Filipino super market called Seafood City. Frozen section. The culture utilizes banana leaves for some desserts, as well as tamales. Hope this helps. 🙂🙂
@51rwyatt
3 ай бұрын
I'm making this for a horror-movie night coming up. We're watching "The Descent," which is spelunking that does not go as planned. I was looking for a simple but amazing meal to offer. I was thinking carnitas but this is probably even easier and also more unique for my guests. Thank you.
@CORE1.8MINISTERIES
11 ай бұрын
I am going to have to make this
@apertoy
6 ай бұрын
Rick, some Panuchos Yucatecos next, please! I'd love to see your take on them
@DragonFruitDelish1
3 ай бұрын
Hi Rick, I’m wondering why all lime juice? Shouldn’t it be a mix of orange juice and lime to create the flavor close to sour orange ? Just curious .
@BigBobDookie
11 ай бұрын
❤❤❤
@ricksta760oside
11 ай бұрын
real ones remember when he used cochinita, mole, bbq and that rice dish to win the Top Chef show.
@andyabbott5472
11 ай бұрын
Gotta love Rick- "some lime juice" [adds $15 worth of limes]
@FunkyColdMedina12
22 күн бұрын
Please scorch the waxy side of leaves chef
@heindaddel2531
8 ай бұрын
Frozen banana leaves can easily be found in Asia stores
@DragonFruitDelish1
3 ай бұрын
I also bought from a Filipino supermarket called Seafood City,
@heindaddel2531
14 күн бұрын
And it should be mentioned that banana leaves need to be washed thoroughly before using them, because in the origin the leaves have been treated with pesticides.
@patol7525
11 ай бұрын
Chef Rick, it takes me 1 whole month to lose the weight I gain from three tacos! How in the world do you stay in such shape eating tacos after tacos? I love this recipe by the way ❤
@buffalojones341
11 ай бұрын
What does the banana leaf bring to the party?
@bwarrior83
3 ай бұрын
Their main use is to seal in moisture, but they also add scent and a subtle sweet flavor to the dish. You can even slightly toast them so the food gets a smoky flavor.
@zachrosenberg8264
11 ай бұрын
Can you post a link to a recado rojo/achiote paste recipe if we wanted to try and make our own? Google can’t seem to pull that up, as most recipes I’m finding seem to call for yucateco paste
@morrismonet3554
11 ай бұрын
Do the banana leaves actually add any flavor?
@bwarrior83
3 ай бұрын
The add a slight sweet flavor to the food, but they will help a lot to make the food fragrant.
@Eranduck
9 ай бұрын
What slow cooker is Rick using?
@williepdunn
11 ай бұрын
Looks delicious. What is the name of the hot sauce you added before serving?
@rickbayless
11 ай бұрын
Kut! aka habanero salsa.
@nickdepaul3178
11 ай бұрын
Thank you so much for showing me this! You are awesome!!
@bestsoundguyever
9 ай бұрын
How much lime juice do you put in?
@DragonFruitDelish1
3 ай бұрын
For the marinade 1/2 cup. For the pickled red onions 1/4 cup, per the recipe
@marthafuentes4267
11 ай бұрын
Can this be made with a pressure cooker and for how long ? I don’t have a slow cooker.
@elizabetho9423
8 ай бұрын
a lot of the electric pressure cookers have a slow cooker function. give it a check
@iftnation
11 ай бұрын
Who else is shocked by the size of Banana Leaves 🍃 😮
@mikechoi1577
8 ай бұрын
Are u related to Ethan Hawke?
@breth9276
11 ай бұрын
Couldn’t find Achiote paste so winging it with some thinned out mole instead.
@manuelbravo637
9 ай бұрын
I ordered on Amazon...same brand Rick used on this recipe..
@MiguelGonzalez-vz6qi
11 ай бұрын
First for cochinita
@meatgravylard
11 ай бұрын
My easier method is to walk around the corner on Sunday morning and get a third of a kilo right from the pit, but thats cheating..
@user-ss4up5kv9z
Ай бұрын
Cochinita pibil, Solo achiote , jugo de limon y sal ??? 😂😂😂😂😂😂
Пікірлер: 62