I really appreciate that you continue to do these videos. It makes learning how to cook authentic Mexican food much easier and more accessible, and your recipes are always delicious.
@maryalison1321
Жыл бұрын
Hi Jame how are you doing.
@cherilynn8852
Жыл бұрын
Thank you, thank you, thank you! I served your Oaxacan beef barbacoa street tacos at a Mexican fiesta I had tonight for my neighbors and it was the star of the dinner. How delicious that meat is! Everything else was good too and I try to cook authentically as I learn how, but the that beef was out-of-this-world. I'm passing your video on to my son. He loves to cook and he loves Mexican food. He watches you too.. I like to send him your videos. He's enjoying watching them.
@sandystevenson5912
Жыл бұрын
Interesting idea to use the short ribs. I have always made my Barbacoa using beef, tongue and beef cheeks.
@kennycraven2648
2 ай бұрын
I use cheeks.
@susyj6868
Жыл бұрын
I have been watching you since the old PBS days of Mexico One Plate at a Time. I have also been to one of your restaurants and I can tell you your recipes are amazing!
@13Voodoobilly69
Жыл бұрын
I am not sure about the future but he has still made that series on PBS until recently. Pati Jinich also has an excellent series called Pati’s Mexican Table and it is on PBS. Both have a nice presence on KZitem and Pati offers her show on Amazon Prime if you have that. 😁
@valentinaminauro352
Жыл бұрын
@@13Voodoobilly69 I absolutely adore Pati🤩
@spanqueluv9er
Жыл бұрын
@susyj6868 Oh good! Rick has been waiting for DECADES for your reckoning of his talents and whether or not he should invest in himself. Jesus Christ, woman, have you hit your head recently, or?🤔🤔🧐🧐🤷♂️🤡🤡🤦♂️
@spanqueluv9er
Жыл бұрын
@@13Voodoobilly69our off-topic comment has nothing to do with anything at all here. Pati is freaking lovely, though.
@Joesteroven
Жыл бұрын
Food network can shove it. PBS had the best cooking shows!
@Corum001
Ай бұрын
Thank you for your clear explanation and depth of why and how, your transcript is essential for none Spanish speakers like me, we are able to find the right ingredients. 😃👍
@uweschroeder
Жыл бұрын
Love it! This is pretty much what my neighbor reaches over the fence when he's having a family outing. He's doing it in the pit in the backyard. I gave him the pavers from my driveway for his pit when I was remodeling and he's handing me nice pit-roasted pork and other delicious things. An excellent deal if I might say so myself. He's not from Oaxaca but from Guerrero, but the food is just as delicious. So simple and so good.
@Obsidian9
Жыл бұрын
Thank you chef Bayless. Hope you and your family have an amazing 2023!
@teebryson2400
Жыл бұрын
Great to see you back Rick! Would love to see a Salsa Negra video!
@maryalison1321
Жыл бұрын
Hi Tee how are you doing.. what a nice comment
@jamesweatherson379
Жыл бұрын
SO GLAD YOU ARE BACK!
@maryalison1321
Жыл бұрын
Hi James how are you doing
@daniellewest265
Жыл бұрын
Growing up with RB's shows, all the way back to PBS. God bless you chef!!!!
@preppros
Жыл бұрын
This looks amazing! I know what I’m cooking tomorrow. Your Taco shell hack changed store bought corn tortillas for me
@derekandrusyna8315
Жыл бұрын
Taco shell hack?
@L.Spencer
Жыл бұрын
Perhaps the hack is coating them with oil and putting them in the microwave, I seem to recall something like that.
@dianadambrosio1
3 ай бұрын
Oh my goodness Gorgeous So fresh .. the pork ... I'm going to do this and those onions .. ty again Rick 😊
@camblinmartin3226
Жыл бұрын
Oh how I've missed your videos these past couple months. Glad to have you back Rick!
@j3annie1963
Жыл бұрын
Rick, perfect start on your new series. I love barbacoa. And now I know how to make them. I will definitely find those dried avocado leaves as I do love that bitter taste in bay leaves and you have my mouth watering for the flavor of avocado leaves now! Fresh corn tortillas and salsa verde with that punch of lime and onions sound heavenly as the toppers...even the pickled onions will work for those too. Thanks!
@maryalison1321
Жыл бұрын
Hi Jean how are you doing..
@axiomist4488
Ай бұрын
When I lived with my grandparents, as a 12 yr. old, whenever my granma made anything with sauce (salsa in Cuba), my grdfather and I would stay at table after eating and serve ourselves white rice with that sauce over it, then we'd just keep eating rice with sauce until it was all gone. That's what I'd do with that delicious salsa you just made . Those tacos are to die for ! Youre the best .
@JohnOrtynsky
2 ай бұрын
Thanks so much Rick! Barbacoa is next n my list!
@daphnepearce9411
Жыл бұрын
Rick! So glad you're back.....I was getting worried. :-) Thanks so much for this recipe. I thought it sounded very close to birria de res until you added avocado leaves. Interesting! Can't wait to go back to my Mexican grocery store. This looks fantastic plus I love that everything can be tossed in a slow cooker. Thank you!
@jlb122587
9 ай бұрын
I just made this barbacoa recipe tonight and it came out fantastic! I really like the subtle hint of cinnamon in the meat. I use chopped white onion, homemade jalapeno salsa, and lime squeezed over the top. 10/10 in my book! Thanks for the recipe! Subscribed!
@elbienchingon616
Жыл бұрын
Just watched the video and now I know what I’m doing this holiday Monday that I’m off work! Rick, you’re the best!
@pamelamarshall471
Жыл бұрын
Thank you so much for sharing this recipe and technique, Chef. Your videos are so much more than a how-to. I love the cultural education and enthusiasm for this wonderful food. It makes it an experience rather than just a meal. ❤️
@donnacreamer4123
Жыл бұрын
He really gives us amazing culinary history and recipes. It feels like I’m in the best culinary school classroom ever. I’m a very experienced cook but, I’m still learning from Rick with every video. Priceless in today’s world!
@AuntieVonn
Жыл бұрын
Thank you, Rick! ❤❤❤❤❤
@TheYardLady
Жыл бұрын
I love buying your La Frontera barbacoa ready sauce and using those in my slow cooker.
@maryalison1321
Жыл бұрын
Hi Lisa how are you doing.
@L.Spencer
Жыл бұрын
This looks so good, I wish everyone would try it! In my experience, when we lived with my mother in law in Tamaulipas, we would have barbacoa on Sunday mornings. People go buy a bag of it from whoever's selling it, take it home and have it for almuerzo. I don't think it's always made in a pit, though they do that for weddings and stuff. I found it to be super soft, but they didn't put salt or any seasoning. If you buy barbacoa tacos from someone selling them, you put your own salt and onion and cilantro. But I just didn't see why they don't cook it with at least garlic or onion. I really only like barbacoa when it's cooked with a salsa, or rather, recooked (?) in salsa. When we make it here in the US, after cooking meat in the crockpot I then put it in a pan with a nice salsa and let it stew for a while. It tastes better to me. I see Rick is going to slow cook the meat in a salsa marinade, that makes more sense taste wise. It's funny, birria is the big trend here in San Diego, probably every where. Quesabirria. Maybe the next trend will be barbacoa. I wish there would be a gordita trend, I miss eating gorditas.
@virginiaf.5764
Жыл бұрын
Get yourself some masa harina and make gorditas. They're even easier to make than tortillas (if we're talking about the same thing).
@L.Spencer
Жыл бұрын
@@virginiaf.5764 We do sometimes. My Mexican husband does, actually. I make tortillas, but not gorditas, they're too hot for my "delicate" hands. lol We miss the gorditas where we lived. There were different types, all delicious!
@sandyr1789
Жыл бұрын
Welcome back! Thank you for a delightful recipe that is so simple and obviously is going to be delicious!
@gailjordan9250
Жыл бұрын
Thank you for all the deliciousness you share, and for the tips you give to help us achieve success.
@maryalison1321
Жыл бұрын
Hi Gail how are you doing...
@hissykittycat
Жыл бұрын
Oh Rick, this recipe is exactly what my heart misses from my move here to CLE where I have struggled to find the delicious tacqueria style tacos I'd been enjoying for so many years in Grand Rapids, MI. Thank you for sharing, will be making this next week!!
@rebeca3284
Жыл бұрын
I made this traditional dish twice, and just thinking about it makes my mouth water 😅. Top notch cuisine 💯
@DenKrauten
Жыл бұрын
Thank you for sharing your recipes and techniques with us, my wife and i loved the dishes we had at frontera grill. It's wonderful to be able to replicate the flavors at home and not have to travel far from home to have a taste of the wonderful flavors and ambiance of the real thing
@jamesblair3990
Жыл бұрын
So good to see you cooking for us again, my mouth is watering like crazy....
@maryalison1321
Жыл бұрын
Hi James how are you doing...
@samuelmarquez4501
Жыл бұрын
When Mom was alive, how she adored your vigor and enthusiasm for Mexican culture. watching you here i hear her saying "mira que rico y sencillo, cuándo lo haremos?" I feel her warmth very much in the way she must have felt your love for Mexico.
@jacquelynhill1598
Жыл бұрын
Yum!
@davidlang1125
Жыл бұрын
Rick has such a passion for Mexico. He has a deep knowledge of its culture which he passes onto his audience. It’s more than just food, the way he tells it we get to feel Mexico come alive for us. Your mom was right about Rick.
@samuelmarquez4501
Жыл бұрын
@@spanqueluv9er rico here means good as in "look how good and simple that looks, when will we make it?" his dish isnt complicated, thats what it has to do with this recipe. Simple and Delicious.😃
@drewdrew4966
Жыл бұрын
@@spanqueluv9er why would you even write this knowing you used Google translate?🤷♂️🤦♂️
@serg10cuevas
Жыл бұрын
As I watch his love for food and our culture I can't help but remember mI querida Madre ! Thank You Rick Bayless !!
@berniebass3575
Жыл бұрын
Mr Rick,barbacoa is originally a beef head tongue and all, cooked in the ground over night, none better,plain old beef head , here in the states it's not a hit,it should be it's fantastic, good job 👏👏.
@maryalison1321
Жыл бұрын
Hi Bernie how are you doing
@susanasotelo5168
Жыл бұрын
I stated watching your cooking videos about two three weeks ago and absolutely love the way you cook,show and explain the whole process. I think I'm in love
@ventureoffroading
Жыл бұрын
We just made this dish. Oh my that is wonderful and so easy. This will impress our friends who already think I’m a genius with Mexican food. I do always give you credit but your recipes are so good, my cred gets elevated when I use them.
@luv3pugs
Жыл бұрын
Oh my that looks delicious. I’m going into my kitchen to cook right now!!!
@casolo8107
Жыл бұрын
Thank you so much. I loved the video and your passion for Mexican food shines through.
@JohnnyDaines
Жыл бұрын
Aww yeah! The video I’ve been waiting for 🙏🏼
@maryalison1321
Жыл бұрын
Hi John how are you doing
@shirleystevens7002
Жыл бұрын
I’m so glad to come across your channel. I have admired you for years and trust that these will be amazing.
@1848revolt
Жыл бұрын
I love this guy. But I also watch an old Mexican grandma cooking in Spanish she has some great recipes. De mi rancho a su Cocina.
@n.a.garciafamily
Жыл бұрын
Thanks for the tip.
@maryalison1321
Жыл бұрын
Hi 1848revolt how are you doing.
@cmmmnericamunoz3097
Жыл бұрын
Love your recipes 😊.
@susanuribe5479
Жыл бұрын
On my bucket list, Ricks Restaurant and drinks 🍹 🎉😊
@MrOliva-xu4im
Жыл бұрын
As always, haces una presentación de comida mexicana hermisisima! My mouth was salivating throughout the entire video. Gracias por hacer esto para aquellos como yo que no podemos ir a México para aprender como hacer estas comidas.
@marioarriaga2105
Жыл бұрын
I just Watch it last thursday and and decide to do it today, it was a total exit!!éxito!!! Thank you chef!!
@nitromartini1422
Жыл бұрын
Barbacoa in South Texas is not made from beef ribs ; it is made from the head of a cow, usually with the brains removed. The leather skin is peeled off and the entire head goes into the barbeque pit for several hours. It tends to be very oily when cooked.
@camicri4263
Жыл бұрын
Thanks Rick! This is one of my favorites dish!
@patriciamerrill-siefken877
Жыл бұрын
It’s in the oven now low and slow cooking and it smells amazing ❤
@timothyhicks2791
Жыл бұрын
Super yummy!!!!
@rgarciaf071
Жыл бұрын
Amazing recipe we'll be trying it soon thanks for sharing
@musemuser777
Жыл бұрын
In Texas, many Mexican restaurants use beef cheek and/or tongue...👍
@johnherron3961
Жыл бұрын
Luv ya Rick - keep it coming!
@maryalison1321
Жыл бұрын
Hi John how are you doing...
@HeatherValentineMsFoodie
Жыл бұрын
😱😳 I can put my insert on the stove … I need to check this out AMAZING AS ALWAYS you are oxoxox❤❤❤
@bryanmoraski7005
Жыл бұрын
Nice.
@samsona1006
Жыл бұрын
Yum
@maryalison1321
Жыл бұрын
Hi Samson how are you doing
@Sebastopolmark
Жыл бұрын
What a GREAT recipe. I am going to put this on the top of the slow cooker list! !! !!!. Toooo much salt though, a great recipe does not need that much. Just my opinion and the doctors too.
@Bagooda
Жыл бұрын
Beautiful Chef! Makes my herbed white bean and sausage stew tonight seem pale. Be making this soon. Thank you!!
@maryalison1321
Жыл бұрын
Hi Chris how are you doing
@lloydltolbert
Жыл бұрын
Ten piedad!!,
@maxlharris
Жыл бұрын
Great stuff as always, Chef. I do them in a enameled cast iron crock, but my first step, rather than the sear, is to give the meat an hour or so of smoke on the smoker. Build a bit of bark, instead of a sear, which adds that dimension. Those are some amazingly long short ribs. Really lovely. Ever use beef cheek in this treatment?
@jackwagon1798
Жыл бұрын
Beef cheeks that are smoked and then confit'd in beef tallow makes amazing barbacoa
@maryalison1321
Жыл бұрын
Hi Max how are you doing
@lmergenti
Жыл бұрын
wow
@courtneycarter4493
Жыл бұрын
Just came across your Chl I used to watch you on TV love this😀
@BenBreeg1138
Жыл бұрын
Looks amazing! I will have to go to a butcher because short ribs in my grocery store are never that big and the bang for the buck is pretty low, especially given food prices today. I may make this with chuck first just to see how it goes.
@maryalison1321
Жыл бұрын
Hi John how are you doing
@redriverraider
Жыл бұрын
Great recipe, thanks!
@christinerascati7302
Жыл бұрын
I have an avocado tree of my own. Can I just use those fresh leaves?
@jflsdknf
7 ай бұрын
Looks amazing.
@hirambernal4405
Жыл бұрын
In the north (chihuahua) we also have very good barbacoa made with cow labio,cachete y cabeza 😉
@BeauMonday
Жыл бұрын
I have an avocado tree in the back yard, but I don't know what variety it is. Can I dry those leaves and use them, or is there something unique about Mexican avocado leaves? Mahalo!
@maryalison1321
Жыл бұрын
Hi Beau how are you doing. it's nice coming across your amazing Comment
@calben007
Жыл бұрын
So excited about the new series. My veggie gf is out of town, so going to "cheat" on her with these tacos this week. Can you let us know which slow cooker you use? I can't seem to find one with a stovetop-safe liner.
@miseentrope
Жыл бұрын
Bayless appears to be using a TRU 6-1/2-Quart Oval Cast Aluminum Slow Cooker. An aluminum insert won't work on induction stove tops if that's what you have. (Side note: I was intrigued by how Rick one-handed the insert out of the cooking element early in the video. Turns out it's because insert is nonstick-coated aluminum.) There were (are?) slow cookers available with non-aluminum inserts, made of stoneware, that are stovetop safe but require no more than medium-ish heat. I purchased one about ten years ago. Happy cooking. 🍲
@maryalison1321
Жыл бұрын
Hi Ben how are you doing
@rosaarmenta4838
Жыл бұрын
Good to see you back Chef Rick. Where do I purchase you “La frontera Barbados ready sauce. I like the way you cook. Explain every step. Happy new years to you Chef Rick & your Familia… ❤️🥰🙏🏼🤗
@dougmcfee8351
Жыл бұрын
Great dish
@debbiecarleton2101
Жыл бұрын
Can you tell me the name of slow cooker that I can use on top of the stove because when I was on Amazon right Amazon didn't know what I was talking about
@das_ein
Жыл бұрын
I can just see the brand name on the handles of the insert: “Tru” Looks like they have different styles to choose from.
@brianwmcnatt
Жыл бұрын
@@das_ein where did you find this because I can't find any website for this brand
@das_ein
Жыл бұрын
@@brianwmcnatt The company that owns TRU is called Select Brands. (I’m sorry if you keep getting these replies multiple times. They seem to disappear after I enter them. 🤷🏻♀️)
@thomrivera
Жыл бұрын
Can you tell us the brand/name of your slow cooker with the stovetop safe insert? Thanks!
@maryalison1321
Жыл бұрын
Hi thom how are you doing
@oldcodger
Жыл бұрын
Good episode, thanks. We're lucky enough to be in Oaxaca this winter. Is the La Capilla restaurant you referred to the one in Zaachilla?
@maryalison1321
Жыл бұрын
Hi Marc how are you doing
@josalc84
Жыл бұрын
Where I’m from we use cachete
@bradh3770
Жыл бұрын
Fantastic!
@belialrott
Жыл бұрын
Hi guy's real Mexican here. We don't use that cut for barbcoa. We use beef cheeks. And there is very little difference in barbcoa from any region of Mexico. And we just use garlic, cilantro, salt, lime, corn tortilla's, bay leaves and salt with green and red chili. I have been everywhere man just like the Great Johnny Cash song. He fell in love with the BS story of restaurant owner. Trust me man I have been every where with a barbacoa taco in my mouth as well. First thing I get no matter where I go in the states or Mexico.
@patrickford5109
Жыл бұрын
Not toasting the chilies is different. I'm surprised it wasn't mentioned.
@IceThatJaw
Жыл бұрын
This is eerily similar to Texas Chili. Maybe the only difference is the vinegar, chipotle, short ribs instead of chuck, and the avacado leaves. Everything else is identical. It's basically Texas Red without the beef stock. Delicious Im sure.
@charleyu5506
Жыл бұрын
that's because "texas chili" is from Mexico....
@acarrillo1483
Жыл бұрын
Thank you 🤤
@jamesalanstephensmith7930
Жыл бұрын
Yum!
@lhartatt
Жыл бұрын
Looks like you salted the bone side of the ribs only. Is that correct?
@cscmolts77
Жыл бұрын
💖💖💖💖
@suzannebrown945
Жыл бұрын
❤
@halbertking2683
Жыл бұрын
Mr. B. , I remember seeing you in Mexico showing what looked like corn massa pizza with beans smushed into the middle and then grilled . What do you call those ? They looked great .
@n.a.garciafamily
Жыл бұрын
Perhaps a Huarache?
@halbertking2683
Жыл бұрын
@@n.a.garciafamily Thank you .
@duanmendizabal
Жыл бұрын
Tlacoyos
@radicalmoderate2730
9 ай бұрын
This looks like a great cook however I'm not gonna do this with DINO BONES lol. Can we get a Chuck Roast variation
@FantasyYeet
Жыл бұрын
Amazing human being unlike his brother.
@MetalMeltdown1995
Жыл бұрын
Why not cheek though? If I have an avocado tree could I use fresh leave or would dried be better?
@Klpm123
Жыл бұрын
I would love to know what’s the brand and of the crockpot
@olgasantiago-agirlfriendsguide
Жыл бұрын
❤ I have the barbacoa down! It's everyone's #1 request! I want to learn how to make corn tortillas.
@Guinnessbot
Жыл бұрын
They're super easy. Get some Masa harina and a tortilla press (I think mine was around $13?). Use whatever ratio of water to Masa that's on the package. I believe it's usually 1 1/2 water to Masa, but whatever the package indicates. Mix with your hand until a dough. Spray some parchment paper with cooking spray, use that on both sides of your dough ball to keep them from sticking in the press. I've found parchment paper works much better than a cut up zip top bag. Hot iron or enameled iron skillet, plop them down flat. You'll almost certainly mess up the first one, don't be discouraged, keep trying. You'll get the heat and method down quickly. When the edges raise on the first side, and you notice expected color on the first side, flip them and go for about 30-60 seconds. Throw into a container covered by a tea towel. Spray down the parchment again, repeat. I rarely if ever buy store bought corn tortillas any more. The difference between homemade and store bought is astounding. Keep the masa in your freezer, and it will last for years.
@n.a.garciafamily
Жыл бұрын
Rachel cooks with love or Simply mama cooks have amazing tutorials as I am sure Rick does.
@hewhoslapshoes
Жыл бұрын
Great fucking work and informative
@maryalison1321
Жыл бұрын
Hi hewhoslapshoes how are you doing
@SarahEaston-oj5mq
Жыл бұрын
Is this recipe in one of your books?
@fasttruckman
Жыл бұрын
Here in Texas we make Barbacoa with beef Cheeks.
@Pam-er4ro
Жыл бұрын
Can you use fresh avocado leaves?
@majorlazor5058
Жыл бұрын
I learned the hard way my slow cooker didn’t have a stove top insert. Broken pot and a mess all over the range.
@HeatherValentineMsFoodie
Жыл бұрын
I looked on Amazon and one big avocado leaf like you have is about three dollars each😢 I can get teeny tiny ones that look like Bay leaves
@brucelee5576
Жыл бұрын
How about them Cowboys ! Wait a minute. Never mind.
@ahjus7604
Жыл бұрын
soak the dried chiles in boiling water for 5 to 10 mins before blending them
@98682bobbyd
Жыл бұрын
Hi Rick, great video. I've never cooked or eaten Barbacoa, but I will be making some for a party this weekend. Would it be an abomination to add a little corn starch slurry to the reduced sauce, just to thicken it a bit more than the simple reduction? Also, I've watched other recipes, and the chiles were first simmered in water before blending. Is there a reason why you omit this step? Thank you, Bob
@maryalison1321
Жыл бұрын
Hi Bob how are you doing. what a nice comment
@wiwingmargahayu6831
Жыл бұрын
burger and fried chicken is more famous but avocado is available in some place Sir
@WiglyWorm
Жыл бұрын
yo dawg i can get lamb and goat. What cut do i need?!
@SanJoseDale
Жыл бұрын
Interesting, in all the other recipes, the Chiles are toasted and rehydrated. Wonder why it’s not done here?
@maryalison1321
Жыл бұрын
Hi Dale how are you doing
@robertarguello1115
Жыл бұрын
My goodness! Delicious 🌮tacos, mexican red rice, and some mashed pinto beans. 🥳
@maryalison1321
Жыл бұрын
Hi Robert how are you doing..
@DoubleDsp
5 ай бұрын
Lamb or goat? I heard traditional was beef cheek. Watched a Mexican just make his with a bay leaf and a clove of garlic. This with all the peppers and whatnot. Maybe I'll just stick with whatever dog food chipotle serves 😁
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