Episode 1204: Teaching Tortilla Soup, Rick Bayless "Mexico: One Plate at a Time"
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- Опубліковано 6 лют 2023
- Wherever you are in the world, a bowl of chicken soup is the cure for what ails you. In Mexico, that means a brothy bowl of shredded chicken with fried tortillas, earthy red chile, luscious cream, and fresh cheese. Rick shows you this big bowl of comfort at the countertop of La Corte, a workingperson’s downtown diner, and at the historically luxe San Angel Inn. At his Chicago home kitchen, Rick uses his kitchen’s pressure cooker to make two nurturing soups, a tried-and-true sopa de tortilla and a meal-in-a-bowl versio with hearty short rib and earthy pasilla chile.
*Episode Recipes*
Classic Tortilla Soup: www.rickbayless.com/recipe/cl...
Short Rib (or Lamb) Tortilla Soup with Pasilla, Cilantro and Feta: www.rickbayless.com/recipe/sh...
Chicken Broth from an Electric Pressure Cooker: www.rickbayless.com/recipe/ch...
Crema: www.rickbayless.com/recipe/me...
Queso Fresco: www.rickbayless.com/recipe/me...
Spicy Mezcal Old Fashioned: www.rickbayless.com/recipe/sp...
Official Mexico: One Plate at a Time cookbook: rickbayless.shop/products/mex...
These instructional cooking shows are a feast for my eyes as well as my stomach! The photography covers every angle of the cooking process so you know how everything should look as Rick goes step-by-step. The locations are beautifully filmed and the tips in the garden are a wonderful bonus. I stopped what I was doing today to watch this. Never disappointed watching these Pros create a beautiful show!
Well said!
I want to Thank you from the bottom of my heart for your reciepes. I've been using them for over 20 years and even made them for both of my Mexican grandmother's when they were alive. You have no idea how those dishes brought us together and opened them up about their own secret reciepes. I looked for this video because I missed my grandmother's today and one of their go to comfort foods was tortilla soup & Calabaza flower soup.
When I speak to US citizens about Mexicans and their European ancestors and diversity they are amazed, I always hear I didn't know that. The squeeze box, the mennonites, beers, John Patrick Reilly and so much more, Houston touts its diversity where Mexicos diversity was the beginning of diversity, all of the people who were not wanted in the US were welcomed in Mexico, the Irish, blacks, Germans after ww1, Swedish, Scotts the list goes on, I wish you would speak about Mexicans history
Heck, that was fun watching, now it's my turn...on my way to the kitchen...lol 🐔
Poetry in motion, bravo Chef Rick!
Epazote leaf takes all the mexican recipes to another level , amazing video
but where to get this in europe??
@@LexLuthor1234
Mexgrocer EU online sells dried epazote, I've never had it dried, so I don't know how the flavor would compare to fresh. I would suggest adding a 1/2 teaspoon (American dry measurement, you'll have to convert) per 3 liters of soup and work you way up from there until you notice a little subtle change in taste. Let it cook awhile before tasting and adding more, if needed.
@@frankkolton1780 thank you so much :) I'll give it a go ;D
20:57 such an excellent point most people miss with beef broth
What's the point you speak of? Video must be edited because there's isn't anything at that time
Hello mister Bayle. I’m love you video Wonderful You. Are excellent chef 👨🍳 in the world . Mexican. Food Wonderful wonderful ❤
Mannnn, what a bad time to be watching this video on a diet 😢😂
Tortilla soup can be diet friendly! Just go easy on the heavier garnishes.
As I watched this I was motivated to head straight across town to an amazing Mexican grocery store and might have spent more than intended….. however my pressure pot is loaded for a batch of chicken stock and I have skirt steak in a dehydrator with cold smoke added! Thank you Rick for inspiring me each time you share! ❤
I love every video! we learn so much and improve our cooking skills! God bless you Rick Bayless! 😇
Please pity us! It's supper time and I got nothing in the kitchen... My mouth is watering watching your recipes.
You are so dedicated
If reincarnation exists, I'd like to be reborn as you Chef Bayless. I would also own a property in Mexico City and cook Mexican food all day!
3:33 Son of a biscuit! Your description of the soup spoke directly to my tummy! 😃
Yeah another episode 😊
I much prefer Sopa de Lima to Tortilla Soup. The combination of the tangy lime and the chiles makes me salivate just thinking about it!
Is just diferrent
Your new kitchen is awesome and I have made this recipe 4 times now. I love to watch someone enjoy their cooking. Now both of my daughters make this and I wanted to thank to for another amazing recipe.
Incredible lesson here. Thank you sir!
Thank You!
Here in the UK it can be somewhat difficult to obtain certain products (even though we have the amazing “Mexgrocer” for the majority of items; It’s the Queso Fresco that is the elusive ingredient…Not Anymore!!!
Care to share your grocer’s name? Just relocated to the UK and am having Mexican food withdrawal.
I was thinking the exact same thing. I was actually pondering writing him an email looking for a recipe for a melting cheese, or a european suggestion. Because I haven't found a British cheese that really works for those applications (and no, mozz really isn't something that really works. Like its tasty, but its not right)
@@Lasciatemi_Guidare Mexgrocer, Cool Chile, there are a few others. None have cheese though because of import restrictions, apparently.
Also depending on your city you miiiiight have a local market that sells Mexican items. And your local Lidl will have Mexico week sometimes, just uh, don't have high expectations.
And if you haven't discovered yet, Mexican food is a great mystery here they think they've solved but they have no idea; brace yourself for wheat tortilla nachos with ketchup and/or mayo and other such nonsense. You'll see the word enchilada, they do not usually actually know what that is.... etc. (and if you go to the continent, there is a thing called a French Taco, it is not a taco but that's ok its also tasty)
Funny, when I lived in Mexico I missed cheddar cheese.
I know you'll hate me, but my first and never topped tortilla soup was at a "Houston's" restaurant in Nashville Tn. Sorry! it was so unbelievable, never been beat!
Thanks, Chef. I have long been inspired by you.
Love mexican food 😋
I love Rick. Used to watch his show on pbs as a kid good memories.
I recently had some “homemade” tortilla soup in a local Mexican restaurant and thought, I could do better than this! So I watched your video, made the chicken stock and had one of the best bowels of tortilla soup I’ve ever had. I bought the queso fresco and Mexican creama from a local market. The homemade tortilla strips were really great also. To make the stock, I bought a whole chicken and cut it up. I save the breast meat for adding to the soup later and used everything else in the Mexican stock. Thank Rick, I will make this again and again.
Pssssst Ron, I think you meant 'bowls'😎 "best bowels🤔 of tortilla soup I’ve ever had. "
Wonderful!!!!❤
RICK I JUST WANTED TO SAY THAT I SUSCRIBED TO YOU'RE CHANEL ABOUT A YEAR AGO AND IVE BEEN ENJOYING YURE VIDEOS! BLESSINGS YOURE WAY SIR!
First of all, my wife deliberately schedules layovers in chicago just so she can eat this soup. Secondly, if I ever have a well staffed Mexican restaurant, a Michelin star, and a pantry full of perfect ingredients direct from Mexico, I will definitely try to make this for her. For now, it seems a lot easier to buy the occasional plane ticket and appreciate the excellence the Baylesses have created. Truly wonderful work.
you mean what they've copied not created
#1.....Hey Rick, Awesome series.....
estoy enamorada de todas tus comidas que son autenticas de mexico tienes tienes 😊😉😃🥰😋nueva suscriptora saludos desde tijuana baja california mexico
Soup looks so delicious!
What a great way to feed those that you love!
Thank you for this! Having moved away from the Americas, Mexican cheeses are one of the big stumbling blocks for me. I can't say i recall if you've ever shown making any of the melting cheeses, I'm guessing not since they're usually aged (?) although iirc there's one that has a similar preparation to pulled mozzarella. Do you have any continental Europe substitution suggestions for the chihuahua cheese or a quesadilla style cheese? Something that melts the same way?
One of my favorite cooking shows 😋 ❤❤❤❤🥰
This looks amazing. I'm going to give it a try.
Amazing
Thank you so much for your great meals.
Interesting format for this one!
You're killing me brother. 😆
Favorite mexican soup! 😋
Amazing tortilla soup! Can't wait to make it! Just got my epazote plants. I culture my own buttermilk so I'll make the cheese and the crema from it.
10:02 I wonder how Rick stays slim with all this food around him
Bravo!
Never added vinegar into stock. Need to try it! Making me hungry as usual!! 😋😋
Went through a phase of making the stock and freezing so was ready when I had any left over tortillas for frying!
My husband, and I retired to CDMX in 2019, and are loving every minute. That said, I can't find buttermilk here to save my life. So, when I have a recipe calling for buttermilk, I have started making homemade butter, and using the leftover buttermilk for recipes. Am I correct in doing that? If so, how do I make the crema from crema para batir and the buttermilk? I have no idea if there are cultures in that buttermilk, or not. Love your videos, have a cookbook of yours, enjoy watching you enjoy what this beautiful country has to offer. Thanks for all of your videos.
I prefer my grandma and mommy cooking from Puebla.
i tried growing epazote in my garden last year but something loved on it too much. every day more & more of it was missing & i ultimately couldn't rescue it. gonna try to do a better job of protecting my future epazote plants.
The trick is do not use ultra pasteurized cremy 7:58
Cream.
I am making it 😋
Love it!!! Thank you Chef Bayless !!!
we need to know the basics of Tortilla Soup.
You make me so hungry. I would love to make my own crema and fresco. Yum. Do you grow your own Mexican Oregano? I am going to do that this year. I love the flavor. I miss Mexico.
The cream you showed in Mexico City, I can see now why you say it's like creme fraiche. But the cream we would buy in Mante, Tamaulipas, was not thick like that, it was runny. It's been a few years, so I don't remember well, but I don't think they sold that thick cream. I'm thinking particularly of the cheese shops. I tried buying heavy cream to make whipped cream (we wanted to make ice cream) but the cream we would buy never whipped up.
yum
Love these. Thank you! Is the broth/sauce the only difference from chilaquiles?
He did a video about chilaquiles recently - would recommend you just watch that. There's a lot of differences (even if the ingredient list might look similar)
My favorite soup but I make it a meal by adding rutabaga or turnips,half moons of zucchini and yellow squash, sometimes corn and black beans
Question, I noticed that in this video you said that for every 2 cups of cream to use a half cup of buttermilk. However, when I look at the recipe, you say to use a fourth cup of butter milk for ever 2 cups of cream (after doing the conversion). Is there a specific reason for this? Or is there a typo? Just wondering which you cruelly use so I can make my own
Interesting watching this video, is about Mexican cuisine, but the music is from Spain…..
Is there any substutution for epazote? I live in Austria, EU. Many thanks for the video
I have a question on the epazote. Since I live in zone 6B, does epazote winter well? or do I need to bring it in-house? or just start from seed again in the spring?
@Jean Kocur epazote grows well during late spring thru late fall in your zone, I grow it during that time frame but I start my seedlings 2 wks prior to last frost date. Transplant your plants to pots and enjoy fresh epazote in your cooking. As Rick says it'll go wild fast in your garden and the seeds will wait til next spring and your garden will have too many plants. Enjoy!
@@lindahipple4817 thanks!
@@j3annie1963 yw!
Does anyone know what kind of pressure cooker that is? I wish there was an equipment/utensil list-links of what he uses. Metate and tortilla press from other videos
Wondering why you did not use the pressure cooked chicken from the broth mix?
Is there a part for the defatting of the broths that I missed, or did he just use it all?
Wait a minute...there’s Amish people in Mexico? That blows my mind a bit. 🤯
have you ever try atole de platsno verde?? ...
🔥🔥🔥🔥🔥
Hmmmmm, I don't own an Insta-pot but after watching that very simple stock/broth tutorial I may have to breakdown and buy one. It's really nice having homemade stock available but having to babysit it all day while making it is a major turn off for me. I like this method. Thanks Rick!
I use mine almost just for broths, beans, and hardboiled eggs. It's awesome at all three.
@@katyweaver7689 What quart size is it? Is it easy to store?
@@daphnepearce9411 when I was in the US I had the small one, which worked well for cooking for two! We moved to the UK a few years ago and I didn't bring it with me because of electrical differences and now I have the standard size which I think is 6L? It's a bit smaller than the one Rick uses in the video.
I have a kitchen cart, the instant pot lives on the bottom shelf when it's not in use; I do not find this difficult to lift and move etc. In the States it went in a (really) deep drawer.
I found it handy to get a clip to attach the cord to the handle when not in use, from a storage perspective I think that's one of the few places they could improve, just a clip or area for the power cord.
@@daphnepearce9411 and really it's worth watching sales or borrowing a friend's or something and trying it out. They're awesome for stock/broth, killer at beans and some Indian cooking (I get the impression pressure cookers never went out of style there), and they make the most consistent and easy to peel hard boiled eggs. They're good at other stuff, too, but that's where I see the definite 'better not just faster' than stove top or slow cooker.
One thing to know though is that they operate at a different (lower) pressure than the stove ones of old, which means pressure cooker recipes designed for the old style will need adjustment for instant pot style ones. And they're usually not for canning, either (although I think there's models now that are)
@@katyweaver7689 Thx!
❤❤❤
God damn.
vinegar, citric acid or lime juice can be used. culturing is a good idea and you can culture it longer. the longer it cultures, the more complex and developed the flavors. too long and you'll start getting clabber instead, so limit that some.
Rick is only white guy I will listen to when it comes to Mexican food. He more Mexican than me. Lol
Are the tortillas flour or corn?
Why do I think that would work using shrimp or crab or scallops?
Can you teach Rachel Ray how to make Pozole?
lol I remember that atrocity
Did you go to Pleasant Hill High school?
Do you need to put in avocado?
nope! All those garnishes are to your taste.
*Pro tip:* You’ll typical find tortilla soup called “sopa azteca” (Aztec soup) in menus in Mexico City.
On this episode Rick is not bayless.
For me the tortilla soup was okay but a little underwhelming. I find that it just tasted like a light tomato Curry probably due to the 15 oz of tomatoes. I think next time or if I had to tell someone, I would add half tomatoes and also a lot more spices such as cumin and coriander. I would also add some corn. It did not compare to what I would expect in a restaurant that is Western but I can understand that this version may be more authentic. I did find the addition of Crema a little Overkill along with the queso fresco. I would do either or. The biggest problem I found was also that he uses chicken breast when literally you have all this leftover chicken from making the stock. It's best just to add that in there.
Seems more personable than Skip lol
Chicken breast?? Why not muslo de pollo?
Surprised he’s using canned tomatoes. I cut fresh tomatoes in half, drizzle with olive oil, salt and pepper and bake in oven then put in blender with the sautéed onions, garlic and peppers.
What's up with the suit Rick? looks like it came out of the closet waaay in the back
I was wondering about that, too.
It's whey less. ha.
Omg that tortilla soup looks so sad and basic 😢
you 're a great chef, but i pity you because you 're constrained to use canned tomatoes.