Episode 605: Taquisa for Ten, Rick Bayless "Mexico: One Plate at a Time"
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- Опубліковано 27 вер 2024
- From street stalls to bustling taquerias and morning to midnight, tacos are Mexico’s favorite mini-meal-a few blissful bites of something thrillingly savory, wrapped in a soft, fragrant tortilla.
And it turns out they’re also a perfect party food.
Rick and his daughter, Lanie, plan a backyard taquisa-a taco buffet centered around one of the greatest taco fillings of all, Michoacan-Style Pork Carnitas, chunks of pork, slowly simmered in oil until they’re crisp and golden on the outside and succulent inside.
Rick shows us how it’s done in Mexico in giant copper cauldrons, and then brings that idea home with the help of a surprising, cooking device-a turkey fryer. For pre-party nibbles, he shows how to turn salad-bar veggies into Mexican “Crudité” Platter, with the addition of a little store-boughtchicharrones (pork cracklings) and chamoy, a sweet-sour apricot hot sauce-flavors that go perfectly with his beer and hot sauce Micheladas.
In the spirit of a true taquisa, Rick makes fresh corn tortillas on a hot griddle.
To round out the buffet, there are black beans, Guacamole-flavored with sun-dried tomatoes and salsa, and everyone tucks into their tacos at little tables set up around the yard, taqueria-style. The meal ends with another street-food favorite, homemade Fruit “Mojito” Ice Pops made with fresh lime juice, mint and berries.
Recipes from the episode:
Carnitas at home: www.rickbayles...
Paletas: www.rickbayles...
Mexican “Crudite” Platter with Chamoy Dipping Sauce: www.rickbayles...
Micheladas: www.rickbayles...
Señor Rick anything you touch! You converted in magic mexican foods! I love that!! My saludos from the state of Maryland 👍👍👍👍👍!!!
Using the crisper drawer for a marinating vessel is ingenious. The caletas look like a perfect summer snack.
Always great to see Lanie, and Dad Rick work together
Great Video 😊
Did Lani call you papi 💕. I called my abuelito papibuelo 🥺. Lost my dad at a young age and my abuelito and tio's step up and help my mamita.
🥺
Me dió hambre de ver el vídeo, se me antojaron unos tacos de carnitas, el guacamole y las paletas
Is Rick wearing a Parliament Funkadelic t shirt? WOW.
I'm always enjoying everything you cook up thank you.🍅🥩🍝
Put the meat in the pot still in the packaging and cover with water and mark the spot when the water just cover the meat. That's the oil level for your cook. Dump the water and remove the meat. Rick forgot to show you that.
Hi lanie 😘😍
Sorry suegro Rick. Arroyo is not outside of Mexico city. Is on Isurgentes sur, South of periferico. Inside the city on the southside of the city. Great place.
She said "papi"! Neurons activated!
Micheladas are exactly how I make them, except you forgot one key ingredient, Clamato.
Was this not done before on the show???
Are your salt quantities based on using Diamond Crystal Kosher Salt, Morton Kosher Salt or regular table salt?
I dump the oil in the storm drain down the street after dark.
NOT!!!! At all!!! NOT even close to being the Carnitas capital of the world!! That would be Quiroga, Michoacán!!! Just goes to show you, not even Rick knows the best in the world…. 😎
Perfect. Thank you.
I love seeing your videos. Such a beautiful vibe. And delicious recipes. Thank you Both. ❤❤❤
I love seeing all your great tips and delicious spread of food, great jobs Lanie, In
helping your Dad!
What about people with the Soap Gene? Any suggestions for a cilantro substitution?
Is Lanie single??? damn.... just saying. The carnitas look good too.
By now she probably has kids as old as here in this video..
this is the first time i'm disappointed in Rick's recipe. Carnitas are always cooked in lard, not oil.