The Cheesy Choriqueso Torta
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- Опубліковано 27 чер 2024
- There are so many great tortas-from the crazy good chilaquiles torta with milanesa from the famous vendor in Mexico City to a meat-loaded torta cubana from pretty much any torteria. But this one, packed with gooey cheese and chorizo, may just be my favorite. It’s classic with a smear of beans on the bottom and another of mayo on the top. But it’s the pickled jalapeño and avocado that really make it sing. If (when) you fall in love with it, you’ll likely be motivated to make homemade teleras to sandwich all this deliciousness. Torta de Choriqueso are typically made in torterias that make tortas a la plancha, tortas made on huge griddles. The cooks split and toast the teleras on the griddle, then scatter on the chorizo and cheese, working the two together until melty, even a little crispy on the edges.
Here's the recipe!👇
www.rickbayless.com/recipe/ch...
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00:00 Rick's Intro to the Choriqueso Torta
00:58 Cooking the Chorizo
01:34 Chopping and Adding Onion
02:38 Blending the Beans
03:38 Let's Talk Teleras
05:18 Garnish Prep
06:05 Buns out of the Oven and Cheese in the Pan
07:50 Rick's Torta Tips
08:48 Building the Torta!
Rick Bayless is the Bob Ross of cooking. I've been following him since he was on PBS many many years ago and his passion for Mexican cuisine really comes through. Might have to give this recipe a try, it looks really good!
Haha yes. The Bob Ross
Me too. The most surprising thing about Rick isn't that he isn't Mexican at is that he never married one. I had always imagined he fell in love with a Mexicana and got himself immersed in the culture 😮
I was going through old emails looking for something and found this video of Rick Bayless doing a Bob Ross impersonation! ua-cam.com/video/3R-LD_WVJRU/v-deo.html
Yes, Rick Bayless the best chef of Mexican food on the world is back.
The best? 🤣 Even he would tell you that’s total BS. Stop trying to suck up so hard or at least learn how to be less obvious about it.
100% CORRECT!!
Many old ladies in the homeland are scowling at you right now.
@@TDT0188 ohh no! I hope not, I believe they would do as they have, they would welcome him! 👍
@@Lettuce-and-Tomatoes I came here looking for the comment with a giant light pole up their ass and it was the first one 😂🤣😂🤣
Rick, you are a gentleman and a Mexican food scholar. Those look devilishly good.
❤PLEASE NEVER STOP MAKING YOUR SHOWS! SPECIALLY THE TRAVEL ONES. ARE SOOOO AMAZING!! ALL OF YOUR VIDS ARE AMAZING IN EVERY WAY!❤
IM SO FREAKING GLAD I FOUND U HERE AND SEE THAT U CONTINUE TO DO THESE SHOWS! i had NO IDEA you have a YT channel! I used to watch yout tv cable shows RELIGIOUSLY. And i was sad U stopped making them! Now i see that u are here and IM THE HAPPIEST EVERRR! You have no idea how much i enjoy your pace, attention to detail in every way, and creativity. LOVE IT!!❤❤❤❤❤❤ PLEASE NEVER STOP.
Been waiting for this since the Telera bun recipe, thanks Rick!
This looks really good! Kind of like a Mexican sloppy joe
Thanks Rick!
I respect Bayless's take on Mexican cuisine because it is very close to tradition ant satisfies my latin taste buds yet he always adds that gringo touch always creative and satisfying to my decadent American taste 😂😂
I'm with Rick on chorizo & onion cooking smell. ❤
Rick I love your videos thanks so much. I have a friend who is an emergency room doctor, he told me the most common accident that he sees in the er is knife cuts from people trying to remove the avocado pit like you did here, and they miss. And slice their palm. I put it down on the table ever since I heard this.
Rick, that looks so delicious I could almost taste it from here! I got to make one.
I just happen to have all the ingredients on hand . I'm going to make it tomorrow only because I've already had dinner today.
You ain't lying I think he's better than any goddamn cook on Earth
Onions and bell peppers is the best smell cooking. Hands down.
Those look brutally good!
Thank you for fixing your recurring audio problems because those lip reading lessons I was taking were really expensive.
Great timing! I was just looking for a torta recipe earlier today to try with the telera buns I'm making for the first time!
Thank you Mr. Bayless. My family have enjoyed learning from you for many years. I now have an authentic Molcajete, a Taco Press, and make my own corn tortillas. Expanded my garden to include various chiles from all over the world. I have developed my families tastebuds to enjoy spicier food. I have roasted whole pigs in my back yard. Again . Thank you! 👍
Yes indeed! … A flavorful sandwich packed with lots of deliciousness. 😋
Happy little Taco's Soups and sandwiches, with spice and better hair!
I use to watch Rick on antenna tv
Looks good. Muy Rico!
Simple but delicious recipe, thank you chef!
Love it!!!! Making it tomorrow. Hola from Dallas, Texas! Love this recipe
That looks great!
Chef Bayless ... that sounds marvelous!
I enjoy Rick’s cooking but also recommend Pati Jinich…
just the description is enough to make a man happy
That sandwich looks delicious 😋
I ll make it tomorrow mmmmmm.
Oh my gosh those look so good.😋
it's 3am and my mouth is watering!!!!
Love me a torta. The bread used in Mexican American restaurants is sooooo good not sure it's the same here
My local taqueria up here in Boston does a choriqueso torta. It's very, very good.
reminds me I was going to try to find some fresh chorizo
While i usually go for the torta de Cubana, I need this. I might have to make this today...
Damn that looks 🔥, as usual from Rick.
My fav ..
Freaking yum!
Yammm
I remember you from PBS watching you as a kid. You and The Frugal Gourmet
❤❤❤
Please make a video on how to make teleras
Chorizo and eggs!
I put Rick up there with Lidia. Jacques and Christina
that mayonnaise is really going to elevate it.
Hi Rick just wondering is this your home kitchen ?
Do you have a recipe for a salsa borracha with beer
Rick, have you eaten molletes?
I love choriqueso, pero siempre me da chorro 😂
This looks quite flavorful, but is the saltiness too much?
dude thats to eat after some beers. Drink responsibly :)
I suggest that your camera person zooms in REALLY REALLY CLOSE to the finish product and when U are cutting it and see textures up close. We wait FOR THAT!! Specially at the end, show the masterpiece VERY UP CLOSE!!!
I would not use water with the beans! I would use a chicken, beef or vegetable stock! This is a flavor boost. Second and I don't know about Mexican traditional cooking, but in French cooking onion is almost almost always first in the pan. Anyway I'm now heading to my local market for all that I need for dinner that you definitely have inspired!