Відео

MSG= make shit good

I think I have the last of my birria in the fridge....gotta pay it my respects.

Hm? … The weekend is upon us. I just might make Sunday Night … steak taco night. 2tbs. of worsteshire sauce. 2tbs. of soy-sauce. 2tbs. of olive oil. An entire clump of garlic 🧄 microwaved in water. 2tbs of salt. 2-4tbs. of ground pepper and, some lime juice.

Thanks Rick! It’s so simple!

Rick: love your recipes, so this is a personal message of encouragement: Pork fat... (I'll get there...) i see catholic mary in your background... The Bible does not exalt mary to the level of worship; she was a mere creature under her Creator Jesus and ... she is dead; unconscious. The Bible, however, does make a difference between clean and unclean meat and if we eat pig we will die faster and be less healthy. Peter's vision 100% underlines new-testament health laws, which were not nailed to the cross; the handwriting of ordinances were. The difference is vital because Jesus warned us over and over that one word from the Bible is the difference between eternal life and death.

Rick, when are you going to make Sonoran-style carne asada tacos? We grill the meat over mesquite charcoal and serve it on flour tortillas made ideally with Sonora flour and pork lard. 😊

Definitely the channel I watch when looking for inspiration and great ideas, better go to than Food Network. Cheers.

As a long-time Qstoves user, I was a little skeptical about switching to Asmoke. But oh boy, was I wrong! The Asmoke pellet grill has completely transformed my grilling experience. The digital controller allows precise temperature control - something I didn't even know I needed until I had it. The wood pellet flavors have added an entirely new dimension to my food, and I am loving it! It's portable, so I've been able to take it on camping trips, and the fact that it can be battery-powered is a game-changer. Also, the fact that it's environmentally friendly with wood pellet use is a major plus. I don't think I'll ever go back to traditional grilling. #Asmoke.

Oh my goodness Gorgeous So fresh .. the pork ... I'm going to do this and those onions .. ty again Rick 😊

What brand of corn tortillas do you buy if you don't make them?

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The tacos look great!!! But what knife is that and where can I get one?

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Chuck steak, I learned that soaking in water & baking soda can tenderize the meat, yes/no? Why doesn't Rick apply the process?

Looks incredible. Honest question about scraping the cutting board with the knife: I always just flip the knife over and scrape with the back. I don't think I've ever seen anyone else do that. I assume bc of safety? That's my question, why does nobody ever use the scraper side of the knife? Thank you.

Whats wrong with MSG?

Such a great Friday night dinner. Looks so delicious ❤ and I love the oil gun I need to go pick one up 😊

That’s a lot of lime juice! If you’re the kind of person who drinks one margarita and enjoys it, tolerates the second and can’t deal with a third one, it’s going to be too much lime juice for you too. I made another recipe for steak tacos on this channel with a lot of lime juice and the tacos quickly became overwhelming. The first one was fine, the second one was pushing it and I didn’t want a third one. I would recommend using no more than 1/3 that amount of lime juice the first time if you’re unsure about your tolerance.

Thanks Rick !!Can’t wait to try this marinade. Steak tacos are a big hit here.

Thanks for the ideas, especially the marinade/sauce.

Rick, out of curiosity, what were the cuts from the mexican meat market? Thank you for great video, 🌮

You had me at steak tacos.

What make and model knife are you using?

More liquid in the smooth version.

My mouth is watering!! Thank you Chef Rick!!🥰

Thanks for sharing Rick. On the Worcestershire side, have you ever tried Bear and Burton's W Sauce? Considered America's Worcestershire. Now that I've added it to my marinades, I just can't go back to any of the other brands. Give it a try if you haven't tried it, again, really really fantastic!

And it's not even Tuesday. 🐧🍎🍏💙 #tacos #rickbayless

Always fantastic stuff, Rick ! 😀😀😀😀😀

Love this. Thanks, Chef! Will try this tomorrow night.

I've always used flank steak for tacos but they are so darn expensive ... I'll have to try a chuck steak next time.

Wow, this looks good!

This looked soooo good. Thank you.

Damn my boy rick the real deal if he usin tajin

Neato Ty

How do you make the tortillas warm and crunchy? Nice video will try soon

I was waiting for the wind to blow and ruin the day

Metal tongs on a non stick skillet is giving me the chills every time it scratches the bottom.

Too much salt is bad for people. Those cans of beans already had salt, and you just added two bunches of salt. I would also drain off one can, and then the second one use water and beans.

Big fan Rick, my Grandmother LOVED ur PBS show. We would spend hours watching and cooking together. Thx for bringing joy to our life and allowing me to spend soo much time with her 💚🙏

2 parts tequila, one part Cointreau, and one part fresh lime juice. No syrup or nectar. Tajin-rimmed glass.

These are like how i make mine super yummy

Great info! I am trying to use my blender for some veg. chopping instead of a processor as I don't have a process. I will test out a few speeds on an onion to see how that goes. Have an old Oster so it will run slower.

I love love Rick! His way of cooking authentic Mexican food is wonderful! ❤

Sharpen knife over food like that!!. Tiny metal filings in food i'm afraid.

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❤

A Mexican restaurant I worked in added milk to their refried beans as well.

Many times these are made with no Chile and it's very delicious

I never thought I'd spend 45 minutes watching someone make mole but I did and it was worth it. I admire your dedication to crafting authentic food. absolutely beautiful.

That grill has been such a mainstay of your cooking. Thanks for talking about maintenance