Everyday Steak Tacos | Rick Bayless Taco Manual
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- Опубліковано 27 чер 2024
- Say it’s Friday night and you want to do something a little special. Not “dinner party” or birthday special, but at least a feel-good exclamation point on a finished week. That’s the time for these steak tacos. All meat is special, but the cut I’m calling for here is more accessible than what you’d serve for a big steak cookout.
Here's the recipe: www.rickbayless.com/recipe/ev...
Even though many grilled steak taquerias in Mexico simply season the meat with salt, there are favorite places across the country that add more flavor. Usually it’s something with a lot of umami like one of the Knorr seasoning products (here I’m using a little Worcestershire and soy), maybe a little tang and spice, almost always a little something sweet. That’s the approach in this topical marinade-the kind you splash on and go right to grilling. Just know that the finished steak-and-onion filling is as delicious from a grill pan as it is from a grill.
I know you’ll balk at the quantity of garlic, but this marinade-very close to the one we’ve used on Frontera’s skirt steak tacos for nearly 4 decades-is just about perfect. We blanch the garlic to take away its harshness and bring out its natural sweetness, then we blend it with the other ingredients to a wonderfully clingy smoothness that coats the meat beautifully. To make this truly “everyday,” buy peeled garlic-just make sure that, for true flavor, your peeled garlic has no preservatives or additives.
00:00 Rick's Intro to Steak Tacos
01:05 Making the Garlic Marinade
05:13 Marinating the Steak
07:40 Grilling the Onion
10:22 Grilling the Steak
12:36 A Note on Grilling Time
13:21 Putting it all Together
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.
Definitely the channel I watch when looking for inspiration and great ideas, better go to than Food Network. Cheers.
Food Network is no longer a serious cooking channel. It started to get dumbed down about 15 years ago.
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. 😊
When is dinner??? 😂😋
Gracias por todas la recetas de comida Mexicana y sobretodo por respetar a México como es ; un gran país y respetado en todo el mundo , gracias de nuevo
Chef Rick !😊👍🏼😌
Me gustaba ir a Mexico pero los carteles hacen impossible a viajar.
Thanks Rick !!Can’t wait to try this marinade. Steak tacos are a big hit here.
My mouth is watering!! Thank you Chef Rick!!🥰
Thanks Rick! It’s so simple!
you literally are the man rick
This looked soooo good. Thank you.
Always fantastic stuff, Rick ! 😀😀😀😀😀
My mouth is watering. I will try this recipe.
Thanks for the ideas, especially the marinade/sauce.
Love this. Thanks, Chef! Will try this tomorrow night.
You had me at steak tacos.
Looks great, AND it uses readily available ingredients, AND DOESN’t take hours!
Such a great Friday night dinner. Looks so delicious ❤ and I love the oil gun I need to go pick one up 😊
Awesome!
Thank you. So good❤❤❤
Rick in Britain it is pronounced Wer-Ster sauce. The shire is dropped. Love the recipe. Thank you.
*adds chuck eye to grocery list* wowee. thank you chef.
Chef - We made this dish tonight (Saturday night). So easy and so tasty! You are right - the correct grill matters; we need a real cast iron grill, rather than the wannabe we have. We paired it with homemade refried beans.
Winner Winner!
Can you teach Skip to be as chill and nice as you are
Hey rick love your videos, seeing if you could make one using those dried nora peppers in something please
And it's not even Tuesday. 🐧🍎🍏💙 #tacos #rickbayless
PLEASE FOR THE LOVE OF GOD!
PLZ
LEASE
DO A COMMERCIAL FOR KFC AS COLONEL SANDERS MEXICAN VERSION
Wow, this looks good!
The tacos look great!!! But what knife is that and where can I get one?
Rick, out of curiosity, what were the cuts from the mexican meat market?
Thank you for great video, 🌮
I've always used flank steak for tacos but they are so darn expensive ... I'll have to try a chuck steak next time.
A good chuck steak can definitely be better than some flank steaks, just pick the most marbled ones
How does he keep the smoke alarm from going off?
Grilling Southeast of Austin Texas in the winter is best.
Too damned hot in the summer.
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.
Exactly, most good chefs will tell you to never use your knife and to use a scraper instead.
Same here. It saves a lot of knife sharpening.
🙏🙏🙏
Add bell peppers and it’s fajitas??? Looks amazing
Can you use a food processor instead of a blender or will the marinade not be smooth enough?
Hi does anyone know the brand of knife and spatula that he’s using thank you.
😋👍
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!
What brand of corn tortillas do you buy if you don't make them?
His are probably from a local tortilleria.
What make and model knife are you using?
toyota hilux
This guy is great as well, he`s from Harlingen Texas, along the southern border. also has a family restaurant, www.youtube.com/@ArnieTex
My question is… how do you sanitize your wood countertops?
I just use a little spit on mine. Actually, a VERY mild bleach solution works great.
Chuck steak, I learned that soaking in water & baking soda can tenderize the meat, yes/no? Why doesn't Rick apply the process?
No, it’s absolutely not needed in this situation and a cultured buttermilk brine is superior for tenderizing meats then soda water
I love him...BUT. I refuse to own a microwave. I will adapt.
I don't understand what he means by "center of stack." Why?
He preheated them and the warmest tortilla will be in the middle.
Whats wrong with MSG?
Nothing! The Food and Drug Association has changed its classification to a food ingredient that's generally safe. As it turns out, all of the brouhaha over it was nonsense with some of it bordering on racism including a made-up issue called "Chinese Restaurant Syndrome"!
Idk
MSG king of flavorrrrr FUIYOHHHH!!!
It’s an excitotoxin. Research that.
@@smctunes That might be somewhat true, but you cannot demonstrate that MSG and products that contain "natural" MSG (like Worcestershire sauce or fish sauces etc) have a substantive greater negative effect on the nervous (and other) systems.
No cilantro? For shame, Rick! Lol
MSG= make shit good
😂😂😂❤❤❤
Why not let the steak rest before slicing? Looks like a lot of lost juice.
Interesting recipe -- fast and easy. You need to rest that steak a bit before cutting it, though. You lost a fair amount of moisture, between all that steam rising off of it and a lot of juice left on the cutting board.
Rick I love you so much but omg you abused that knife 😂 stop scraping!!!! Or use the knife upside down to scrape
Yes, tell the pro chef he's wrong and you're right.
Grill pans are not grills
$400.00 steak knife..hmm.
Huh. seems both unsanitary and wear-inducing to use your actual countertop as a cutting board. My mom would have slapped me silly for doing that.
Been to many restaurants and Mom and pops just to make sure it wasn't my imagination this is one of the most awful entrees I've tasted. Disgusting flavorless trash. To clarify I cannot stand the actual traditional dish. Non so variants have been very good. To each their own.
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.
wtf are you on about?
@@codykaufman2835 WTF are you on, Cody? I don’t know how to respond to your nonsensical reply. You must be high! Ask your mom to read my comment and explain it to you when she brings you your dinner down to you in the basement.
@@codykaufman2835 I don't know what was so difficult for you, it was pretty straight forward and recommended that if people don't care for too much lime juice to use less!
@@randallmarsh1187 I’m confused on the metrics? The lime flavor/sourness doesn’t intensify with every taco you eat. So reducing the amount used doesn’t make sense homie
@@codykaufman2835 Have you never eaten anything before that eating one was OK but no way you could eat any more? Tripling the amount of something you already don't like will absolutely make things worse!
Ahhh the new popular word Umami. Annoying and pretentious. In America us normies say it tastes good and flavorful. Keep it old school
Language evolves, grow up.
Umami...how is umami pretentious? It's a loan word from Japan, that's what happens in languages 😂😂😂
There are things that taste good and flavorful that don't have "umami." The word refers to the specific sensation linked to glutamate, found in substances like MSG, Worcestershire sauce, tomato paste, anchovy, etc. It's a real thing, not just something you learned recently.
Umami is not new, it's been around for decades in English (and over a century in Japan) in both nutrition and cooking. Its a words that approximately (though not entirely) is analogous to savory and has to do with how the tongue senses glutamates and is considered one of the five basic tastes on the tongue, along with sweetness, saltiness, sourness, and bitterness.
A lot of Americans learn it as savoryness, which is similar but not quite accurate and that word's use was partially a result of people not thinking Americans would accept use of a Japanese loanword.