When Mom was alive, how she adored your vigor and enthusiasm for Mexican culture. watching you here i hear her saying "mira que rico y sencillo, cuándo lo haremos?" I feel her warmth very much in the way she must have felt your love for Mexico.
Rick has such a passion for Mexico. He has a deep knowledge of its culture which he passes onto his audience. It’s more than just food, the way he tells it we get to feel Mexico come alive for us. Your mom was right about Rick.
@@spanqueluv9er rico here means good as in "look how good and simple that looks, when will we make it?" his dish isnt complicated, thats what it has to do with this recipe. Simple and Delicious.😃
I have been watching you since the old PBS days of Mexico One Plate at a Time. I have also been to one of your restaurants and I can tell you your recipes are amazing!
I am not sure about the future but he has still made that series on PBS until recently. Pati Jinich also has an excellent series called Pati’s Mexican Table and it is on PBS. Both have a nice presence on UA-cam and Pati offers her show on Amazon Prime if you have that. 😁
@susyj6868 Oh good! Rick has been waiting for DECADES for your reckoning of his talents and whether or not he should invest in himself. Jesus Christ, woman, have you hit your head recently, or?🤔🤔🧐🧐🤷♂️🤡🤡🤦♂️
I really appreciate that you continue to do these videos. It makes learning how to cook authentic Mexican food much easier and more accessible, and your recipes are always delicious.
Rick's the man. I got a chance to be at his side in the kitchen of Sanfords when he participated in a celebration of great chefs. A REAL personality and super guy!
Thank you, thank you, thank you! I served your Oaxacan beef barbacoa street tacos at a Mexican fiesta I had tonight for my neighbors and it was the star of the dinner. How delicious that meat is! Everything else was good too and I try to cook authentically as I learn how, but the that beef was out-of-this-world. I'm passing your video on to my son. He loves to cook and he loves Mexican food. He watches you too.. I like to send him your videos. He's enjoying watching them.
Thank you for your clear explanation and depth of why and how, your transcript is essential for none Spanish speakers like me, we are able to find the right ingredients. 😃👍
Made Chef Bayless' barbacoa recipe this past fall for the first time. It was amazing. Since then, I have made red mole, countless adobo recipes, salsas (salsa macha, etc!). All amazing. This winter, I am making a pilgrimage to Chicago to eat at Frontera and can't wait. This summer, if all goes to plan, the wife and I are headed to Mexico! Uh, to eat.
@@L.Spencer Was thinking Oaxaca. I want to try a little of everything. Taco combinations I wouldn't otherwise see; mole as I'm not certain mine was "right," though it was delicious. Pazole. Tacos al Pastor. Carnitas.....and anything else anyone tells me to try!
@@markkahrhoff8484 Oaxaca seems to be the place for Mexican food. I was there 25 years ago but didn't notice the food. I wasn't really into eating back then, though. I lived in Queretaro and my favorite thing to eat was a cheese and avocado torta. What I do remember in Oaxaca are the chocolate stores, and eating fresh, warm chocolate with a spoon. I would go back and try the moles and a tlayuda. If you're in Mexico City, I suggest trying a pambazo. Provecho!
Love it! This is pretty much what my neighbor reaches over the fence when he's having a family outing. He's doing it in the pit in the backyard. I gave him the pavers from my driveway for his pit when I was remodeling and he's handing me nice pit-roasted pork and other delicious things. An excellent deal if I might say so myself. He's not from Oaxaca but from Guerrero, but the food is just as delicious. So simple and so good.
When I lived with my grandparents, as a 12 yr. old, whenever my granma made anything with sauce (salsa in Cuba), my grdfather and I would stay at table after eating and serve ourselves white rice with that sauce over it, then we'd just keep eating rice with sauce until it was all gone. That's what I'd do with that delicious salsa you just made . Those tacos are to die for ! Youre the best .
Rick! So glad you're back.....I was getting worried. :-) Thanks so much for this recipe. I thought it sounded very close to birria de res until you added avocado leaves. Interesting! Can't wait to go back to my Mexican grocery store. This looks fantastic plus I love that everything can be tossed in a slow cooker. Thank you!
Rick, perfect start on your new series. I love barbacoa. And now I know how to make them. I will definitely find those dried avocado leaves as I do love that bitter taste in bay leaves and you have my mouth watering for the flavor of avocado leaves now! Fresh corn tortillas and salsa verde with that punch of lime and onions sound heavenly as the toppers...even the pickled onions will work for those too. Thanks!
This looks so good, I wish everyone would try it! In my experience, when we lived with my mother in law in Tamaulipas, we would have barbacoa on Sunday mornings. People go buy a bag of it from whoever's selling it, take it home and have it for almuerzo. I don't think it's always made in a pit, though they do that for weddings and stuff. I found it to be super soft, but they didn't put salt or any seasoning. If you buy barbacoa tacos from someone selling them, you put your own salt and onion and cilantro. But I just didn't see why they don't cook it with at least garlic or onion. I really only like barbacoa when it's cooked with a salsa, or rather, recooked (?) in salsa. When we make it here in the US, after cooking meat in the crockpot I then put it in a pan with a nice salsa and let it stew for a while. It tastes better to me. I see Rick is going to slow cook the meat in a salsa marinade, that makes more sense taste wise. It's funny, birria is the big trend here in San Diego, probably every where. Quesabirria. Maybe the next trend will be barbacoa. I wish there would be a gordita trend, I miss eating gorditas.
@@virginiaf.5764 We do sometimes. My Mexican husband does, actually. I make tortillas, but not gorditas, they're too hot for my "delicate" hands. lol We miss the gorditas where we lived. There were different types, all delicious!
I just made this barbacoa recipe tonight and it came out fantastic! I really like the subtle hint of cinnamon in the meat. I use chopped white onion, homemade jalapeno salsa, and lime squeezed over the top. 10/10 in my book! Thanks for the recipe! Subscribed!
Thank you so much for sharing this recipe and technique, Chef. Your videos are so much more than a how-to. I love the cultural education and enthusiasm for this wonderful food. It makes it an experience rather than just a meal. ❤️
He really gives us amazing culinary history and recipes. It feels like I’m in the best culinary school classroom ever. I’m a very experienced cook but, I’m still learning from Rick with every video. Priceless in today’s world!
His love for the food brought my love of the food out more. Every year I cook something from a region of Mexico, but I ALWAYS come to Chef Rick for guidance. Next time I travel back home to St.Louis I'll stop into Chicago visit some family there, see if I can finally check off a bucket list item and meet one of the chef's responsible for the love of food.
Oh Rick, this recipe is exactly what my heart misses from my move here to CLE where I have struggled to find the delicious tacqueria style tacos I'd been enjoying for so many years in Grand Rapids, MI. Thank you for sharing, will be making this next week!!
Mr Rick,barbacoa is originally a beef head tongue and all, cooked in the ground over night, none better,plain old beef head , here in the states it's not a hit,it should be it's fantastic, good job 👏👏.
As always, haces una presentación de comida mexicana hermisisima! My mouth was salivating throughout the entire video. Gracias por hacer esto para aquellos como yo que no podemos ir a México para aprender como hacer estas comidas.
We just made this dish. Oh my that is wonderful and so easy. This will impress our friends who already think I’m a genius with Mexican food. I do always give you credit but your recipes are so good, my cred gets elevated when I use them.
Thank you for sharing your recipes and techniques with us, my wife and i loved the dishes we had at frontera grill. It's wonderful to be able to replicate the flavors at home and not have to travel far from home to have a taste of the wonderful flavors and ambiance of the real thing
When my family makes barbacoa it is more of a product then a dish. We bury it in the ground with maguey leaves overnight without any other seasoning, even salt. The meat is seasoned later.
I stated watching your cooking videos about two three weeks ago and absolutely love the way you cook,show and explain the whole process. I think I'm in love
I found out the hard way that my slow cooker does (or did, I should say) not have the type of insert that can be used on the stove top. Thanks for including the alternate cooking method in the recipe. I finished my barbacoa in the oven in my cast iron Dutch oven and it was phenomenal. The family loved it. I will be making this again.
This is also wonderful using beef cheeks, aka "cachete de res". The beef cheeks become tender and unctuous and simply melt in your mouth after 6-8 hours in the slow cooker.
Barbacoa in South Texas is not made from beef ribs ; it is made from the head of a cow, usually with the brains removed. The leather skin is peeled off and the entire head goes into the barbeque pit for several hours. It tends to be very oily when cooked.
Great stuff as always, Chef. I do them in a enameled cast iron crock, but my first step, rather than the sear, is to give the meat an hour or so of smoke on the smoker. Build a bit of bark, instead of a sear, which adds that dimension. Those are some amazingly long short ribs. Really lovely. Ever use beef cheek in this treatment?
This is really interesting I always thought Barbacoa is made with beef cheek. That’s how I’ve always seen it in Chihuahua, it’s always one of those things people love or they hate but that’s what cool is that there are so many variations of dishes in Mexican cuisine.
I have an avocado tree in the back yard, but I don't know what variety it is. Can I dry those leaves and use them, or is there something unique about Mexican avocado leaves? Mahalo!
Mr. Bayless, I noticed this time that you did not dry-toast your chilis, nor let them soak in the hot water for 20 minutes or so, before blending. Are those steps unnecessary when the sauce is used in a long-cooking dish? Love every recipe you've published that I've tried, thank you!
So excited about the new series. My veggie gf is out of town, so going to "cheat" on her with these tacos this week. Can you let us know which slow cooker you use? I can't seem to find one with a stovetop-safe liner.
Bayless appears to be using a TRU 6-1/2-Quart Oval Cast Aluminum Slow Cooker. An aluminum insert won't work on induction stove tops if that's what you have. (Side note: I was intrigued by how Rick one-handed the insert out of the cooking element early in the video. Turns out it's because insert is nonstick-coated aluminum.) There were (are?) slow cookers available with non-aluminum inserts, made of stoneware, that are stovetop safe but require no more than medium-ish heat. I purchased one about ten years ago. Happy cooking. 🍲
Looks amazing! I will have to go to a butcher because short ribs in my grocery store are never that big and the bang for the buck is pretty low, especially given food prices today. I may make this with chuck first just to see how it goes.
What a GREAT recipe. I am going to put this on the top of the slow cooker list! !! !!!. Toooo much salt though, a great recipe does not need that much. Just my opinion and the doctors too.
Love me some barbacoa really had gotten expensive already prepared in grocery stores. Husband and his friends and family used to make home made barbacoa from scratch or cook cow heads oven style or underground
Rick the man. I made this with chuck roast and got the exact peppers. So good and not that hard for meal prepping, it is spicier than you made it seem though but delicious
Good to see you back Chef Rick. Where do I purchase you “La frontera Barbados ready sauce. I like the way you cook. Explain every step. Happy new years to you Chef Rick & your Familia… ❤️🥰🙏🏼🤗
When Mom was alive, how she adored your vigor and enthusiasm for Mexican culture. watching you here i hear her saying "mira que rico y sencillo, cuándo lo haremos?" I feel her warmth very much in the way she must have felt your love for Mexico.
Yum!
Rick has such a passion for Mexico. He has a deep knowledge of its culture which he passes onto his audience. It’s more than just food, the way he tells it we get to feel Mexico come alive for us. Your mom was right about Rick.
@@spanqueluv9er rico here means good as in "look how good and simple that looks, when will we make it?" his dish isnt complicated, thats what it has to do with this recipe. Simple and Delicious.😃
@@spanqueluv9er why would you even write this knowing you used Google translate?🤷♂️🤦♂️
As I watch his love for food and our culture I can't help but remember mI querida Madre ! Thank You Rick Bayless !!
I have been watching you since the old PBS days of Mexico One Plate at a Time. I have also been to one of your restaurants and I can tell you your recipes are amazing!
I am not sure about the future but he has still made that series on PBS until recently. Pati Jinich also has an excellent series called Pati’s Mexican Table and it is on PBS. Both have a nice presence on UA-cam and Pati offers her show on Amazon Prime if you have that. 😁
@@13Voodoobilly69 I absolutely adore Pati🤩
@susyj6868 Oh good! Rick has been waiting for DECADES for your reckoning of his talents and whether or not he should invest in himself.
Jesus Christ, woman, have you hit your head recently, or?🤔🤔🧐🧐🤷♂️🤡🤡🤦♂️
@@13Voodoobilly69our off-topic comment has nothing to do with anything at all here.
Pati is freaking lovely, though.
Food network can shove it. PBS had the best cooking shows!
Rick, just do a collab and tell us WHICH slow cooker pot is stove top safe. Sheeeeesh
Interesting idea to use the short ribs. I have always made my Barbacoa using beef, tongue and beef cheeks.
I use cheeks.
I really appreciate that you continue to do these videos. It makes learning how to cook authentic Mexican food much easier and more accessible, and your recipes are always delicious.
Hi Jame how are you doing.
This man is one of the reasons I don't mess with taco bell! Thank you Mr. Rick love your show👍🤣
Rick's the man. I got a chance to be at his side in the kitchen of Sanfords when he participated in a celebration of great chefs. A REAL personality and super guy!
Thank you, thank you, thank you! I served your Oaxacan beef barbacoa street tacos at a Mexican fiesta I had tonight for my neighbors and it was the star of the dinner. How delicious that meat is! Everything else was good too and I try to cook authentically as I learn how, but the that beef was out-of-this-world. I'm passing your video on to my son. He loves to cook and he loves Mexican food. He watches you too.. I like to send him your videos. He's enjoying watching them.
Thank you for your clear explanation and depth of why and how, your transcript is essential for none Spanish speakers like me, we are able to find the right ingredients. 😃👍
Made Chef Bayless' barbacoa recipe this past fall for the first time. It was amazing. Since then, I have made red mole, countless adobo recipes, salsas (salsa macha, etc!). All amazing. This winter, I am making a pilgrimage to Chicago to eat at Frontera and can't wait. This summer, if all goes to plan, the wife and I are headed to Mexico! Uh, to eat.
Where to in Mexico, what foods/dishes are you hoping to try?
@@L.Spencer Was thinking Oaxaca. I want to try a little of everything. Taco combinations I wouldn't otherwise see; mole as I'm not certain mine was "right," though it was delicious. Pazole. Tacos al Pastor. Carnitas.....and anything else anyone tells me to try!
@@markkahrhoff8484 Oaxaca seems to be the place for Mexican food. I was there 25 years ago but didn't notice the food. I wasn't really into eating back then, though. I lived in Queretaro and my favorite thing to eat was a cheese and avocado torta. What I do remember in Oaxaca are the chocolate stores, and eating fresh, warm chocolate with a spoon. I would go back and try the moles and a tlayuda. If you're in Mexico City, I suggest trying a pambazo. Provecho!
@@markkahrhoff8484 Hi Mark how are you doing...
I’m so grateful that Chef Bayless puts these recipes and instructions out there. Master class chef lessons for free.
Hi Joey how are you doing?
Love it! This is pretty much what my neighbor reaches over the fence when he's having a family outing. He's doing it in the pit in the backyard. I gave him the pavers from my driveway for his pit when I was remodeling and he's handing me nice pit-roasted pork and other delicious things. An excellent deal if I might say so myself. He's not from Oaxaca but from Guerrero, but the food is just as delicious. So simple and so good.
Thank you chef Bayless. Hope you and your family have an amazing 2023!
When I lived with my grandparents, as a 12 yr. old, whenever my granma made anything with sauce (salsa in Cuba), my grdfather and I would stay at table after eating and serve ourselves white rice with that sauce over it, then we'd just keep eating rice with sauce until it was all gone. That's what I'd do with that delicious salsa you just made . Those tacos are to die for ! Youre the best .
I love your passion for Mexican Cuisine, Chef.
Oh my goodness
Gorgeous
So fresh .. the pork ... I'm going to do this and those onions .. ty again Rick 😊
Funny video here in south Texas beef barbacoa is the head ( traditional in a pozo in the ground ) never ever chuck roast
Rick! So glad you're back.....I was getting worried. :-) Thanks so much for this recipe. I thought it sounded very close to birria de res until you added avocado leaves. Interesting! Can't wait to go back to my Mexican grocery store. This looks fantastic plus I love that everything can be tossed in a slow cooker. Thank you!
Oh how I've missed your videos these past couple months. Glad to have you back Rick!
Growing up with RB's shows, all the way back to PBS. God bless you chef!!!!
SO GLAD YOU ARE BACK!
Hi James how are you doing
Rick, perfect start on your new series. I love barbacoa. And now I know how to make them. I will definitely find those dried avocado leaves as I do love that bitter taste in bay leaves and you have my mouth watering for the flavor of avocado leaves now! Fresh corn tortillas and salsa verde with that punch of lime and onions sound heavenly as the toppers...even the pickled onions will work for those too. Thanks!
Hi Jean how are you doing..
This looks so good, I wish everyone would try it! In my experience, when we lived with my mother in law in Tamaulipas, we would have barbacoa on Sunday mornings. People go buy a bag of it from whoever's selling it, take it home and have it for almuerzo. I don't think it's always made in a pit, though they do that for weddings and stuff. I found it to be super soft, but they didn't put salt or any seasoning. If you buy barbacoa tacos from someone selling them, you put your own salt and onion and cilantro. But I just didn't see why they don't cook it with at least garlic or onion. I really only like barbacoa when it's cooked with a salsa, or rather, recooked (?) in salsa. When we make it here in the US, after cooking meat in the crockpot I then put it in a pan with a nice salsa and let it stew for a while. It tastes better to me. I see Rick is going to slow cook the meat in a salsa marinade, that makes more sense taste wise.
It's funny, birria is the big trend here in San Diego, probably every where. Quesabirria. Maybe the next trend will be barbacoa. I wish there would be a gordita trend, I miss eating gorditas.
Get yourself some masa harina and make gorditas. They're even easier to make than tortillas (if we're talking about the same thing).
@@virginiaf.5764 We do sometimes. My Mexican husband does, actually. I make tortillas, but not gorditas, they're too hot for my "delicate" hands. lol We miss the gorditas where we lived. There were different types, all delicious!
Great to see you back Rick! Would love to see a Salsa Negra video!
Hi Tee how are you doing.. what a nice comment
Thank you, Rick! ❤❤❤❤❤
I just made this barbacoa recipe tonight and it came out fantastic! I really like the subtle hint of cinnamon in the meat. I use chopped white onion, homemade jalapeno salsa, and lime squeezed over the top. 10/10 in my book! Thanks for the recipe! Subscribed!
Thanks so much Rick! Barbacoa is next n my list!
Just watched the video and now I know what I’m doing this holiday Monday that I’m off work! Rick, you’re the best!
Thank you Rick! I'm learning so much about Mexican flavors from these videos
Thank you so much for sharing this recipe and technique, Chef. Your videos are so much more than a how-to. I love the cultural education and enthusiasm for this wonderful food. It makes it an experience rather than just a meal. ❤️
He really gives us amazing culinary history and recipes. It feels like I’m in the best culinary school classroom ever. I’m a very experienced cook but, I’m still learning from Rick with every video. Priceless in today’s world!
Thank you, muchas gracias.
This looks amazing! I know what I’m cooking tomorrow. Your Taco shell hack changed store bought corn tortillas for me
Taco shell hack?
Perhaps the hack is coating them with oil and putting them in the microwave, I seem to recall something like that.
His love for the food brought my love of the food out more. Every year I cook something from a region of Mexico, but I ALWAYS come to Chef Rick for guidance. Next time I travel back home to St.Louis I'll stop into Chicago visit some family there, see if I can finally check off a bucket list item and meet one of the chef's responsible for the love of food.
Thank you for all the deliciousness you share, and for the tips you give to help us achieve success.
Hi Gail how are you doing...
Welcome back! Thank you for a delightful recipe that is so simple and obviously is going to be delicious!
Oh Rick, this recipe is exactly what my heart misses from my move here to CLE where I have struggled to find the delicious tacqueria style tacos I'd been enjoying for so many years in Grand Rapids, MI. Thank you for sharing, will be making this next week!!
Mr Rick,barbacoa is originally a beef head tongue and all, cooked in the ground over night, none better,plain old beef head , here in the states it's not a hit,it should be it's fantastic, good job 👏👏.
Hi Bernie how are you doing
I love buying your La Frontera barbacoa ready sauce and using those in my slow cooker.
Hi Lisa how are you doing.
Finally some Rick
I made this traditional dish twice, and just thinking about it makes my mouth water 😅. Top notch cuisine 💯
So good to see you cooking for us again, my mouth is watering like crazy....
Hi James how are you doing...
As always, haces una presentación de comida mexicana hermisisima! My mouth was salivating throughout the entire video. Gracias por hacer esto para aquellos como yo que no podemos ir a México para aprender como hacer estas comidas.
We just made this dish. Oh my that is wonderful and so easy. This will impress our friends who already think I’m a genius with Mexican food. I do always give you credit but your recipes are so good, my cred gets elevated when I use them.
Thank you for sharing your recipes and techniques with us, my wife and i loved the dishes we had at frontera grill. It's wonderful to be able to replicate the flavors at home and not have to travel far from home to have a taste of the wonderful flavors and ambiance of the real thing
Oh my that looks delicious. I’m going into my kitchen to cook right now!!!
I'm currently in Uruapan Michoacan and you're killing me chef!
Hi Jim how are you doing
When my family makes barbacoa it is more of a product then a dish. We bury it in the ground with maguey leaves overnight without any other seasoning, even salt. The meat is seasoned later.
Rick
When you visit mexico again. I'll be glad to carry your bags for you.
Hi Wayne how are you doing...
Mexican food is incredible!
Aww yeah! The video I’ve been waiting for 🙏🏼
Hi John how are you doing
Thank you so much. I loved the video and your passion for Mexican food shines through.
I stated watching your cooking videos about two three weeks ago and absolutely love the way you cook,show and explain the whole process. I think I'm in love
I found out the hard way that my slow cooker does (or did, I should say) not have the type of insert that can be used on the stove top. Thanks for including the alternate cooking method in the recipe. I finished my barbacoa in the oven in my cast iron Dutch oven and it was phenomenal. The family loved it. I will be making this again.
This is also wonderful using beef cheeks, aka "cachete de res". The beef cheeks become tender and unctuous and simply melt in your mouth after 6-8 hours in the slow cooker.
Hi James how are you doing
Love your recipes 😊.
I’m so glad to come across your channel. I have admired you for years and trust that these will be amazing.
Rick love to watch your cooking channels ❤
On my bucket list, Ricks Restaurant and drinks 🍹 🎉😊
Love your videos!
Barbacoa in South Texas is not made from beef ribs ; it is made from the head of a cow, usually with the brains removed. The leather skin is peeled off and the entire head goes into the barbeque pit for several hours. It tends to be very oily when cooked.
I just Watch it last thursday and and decide to do it today, it was a total exit!!éxito!!! Thank you chef!!
I love this guy. But I also watch an old Mexican grandma cooking in Spanish she has some great recipes. De mi rancho a su Cocina.
Thanks for the tip.
Hi 1848revolt how are you doing.
It’s in the oven now low and slow cooking and it smells amazing ❤
Thanks Rick! This is one of my favorites dish!
Super yummy!!!!
I ❤Barbacoa!! Thank you for sharing the recipe. It looks so good!!
Barbacoa sounds like the hispanic version of BBQ.
I get so many ideas from your videos. If I wanted to use lamb, what cut would I use?
Great stuff as always, Chef.
I do them in a enameled cast iron crock, but my first step, rather than the sear, is to give the meat an hour or so of smoke on the smoker. Build a bit of bark, instead of a sear, which adds that dimension.
Those are some amazingly long short ribs. Really lovely. Ever use beef cheek in this treatment?
Beef cheeks that are smoked and then confit'd in beef tallow makes amazing barbacoa
Hi Max how are you doing
This is really interesting I always thought Barbacoa is made with beef cheek. That’s how I’ve always seen it in Chihuahua, it’s always one of those things people love or they hate but that’s what cool is that there are so many variations of dishes in Mexican cuisine.
Looking at the receipt, it says you can also use the cheeks.
I made it w beef cheek once, and it's a game changer bc its marbled with fat and that's where the flavor is 😅
Can’t wait to try this with the avocado leaves! Wondering though, since I have an avocado tree, would fresh avocado leaves give it the same flavor?
Yes! We use fresh! Dry is the sad alternative
Thank You Chef! You just made me very, very hungry for barbacoa de res!!
Garlic , bayleaf, salt. Put beef cheek in foil paper inside slowcooker. 8 hrs try it.
In Texas, many Mexican restaurants use beef cheek and/or tongue...👍
Yum
Hi Samson how are you doing
I have an avocado tree in the back yard, but I don't know what variety it is. Can I dry those leaves and use them, or is there something unique about Mexican avocado leaves? Mahalo!
Hi Beau how are you doing. it's nice coming across your amazing Comment
Amazing recipe we'll be trying it soon thanks for sharing
😱😳 I can put my insert on the stove … I need to check this out AMAZING AS ALWAYS you are oxoxox❤❤❤
Mr. Bayless, I noticed this time that you did not dry-toast your chilis, nor let them soak in the hot water for 20 minutes or so, before blending. Are those steps unnecessary when the sauce is used in a long-cooking dish?
Love every recipe you've published that I've tried, thank you!
Hi Scott
So excited about the new series. My veggie gf is out of town, so going to "cheat" on her with these tacos this week.
Can you let us know which slow cooker you use? I can't seem to find one with a stovetop-safe liner.
Bayless appears to be using a TRU 6-1/2-Quart Oval Cast Aluminum Slow Cooker. An aluminum insert won't work on induction stove tops if that's what you have. (Side note: I was intrigued by how Rick one-handed the insert out of the cooking element early in the video. Turns out it's because insert is nonstick-coated aluminum.) There were (are?) slow cookers available with non-aluminum inserts, made of stoneware, that are stovetop safe but require no more than medium-ish heat. I purchased one about ten years ago. Happy cooking. 🍲
Hi Ben how are you doing
Looks amazing! I will have to go to a butcher because short ribs in my grocery store are never that big and the bang for the buck is pretty low, especially given food prices today. I may make this with chuck first just to see how it goes.
Hi John how are you doing
Tips and adjustments to use lamb or goat, please and thank you.
What a GREAT recipe. I am going to put this on the top of the slow cooker list! !! !!!. Toooo much salt though, a great recipe does not need that much. Just my opinion and the doctors too.
Omg I know it smells and taste so goooood👏
Luv ya Rick - keep it coming!
Hi John how are you doing...
Love me some barbacoa really had gotten expensive already prepared in grocery stores. Husband and his friends and family used to make home made barbacoa from scratch or cook cow heads oven style or underground
Question: For the maridade, why wouldn't you put the water in a pan with the dried peppers and steep in the hot water til soft? Then blend it all.
It’s ok to add more vinegar later if you want more tang
Beautiful Chef! Makes my herbed white bean and sausage stew tonight seem pale. Be making this soon. Thank you!!
Hi Chris how are you doing
Rick the man. I made this with chuck roast and got the exact peppers. So good and not that hard for meal prepping, it is spicier than you made it seem though but delicious
I recently found Frontera sauces at the grocery store. Oh joy!
Hi Dave how are you doing
El Chef Rick Bayless 🤌🏽
Hi Sik how are you doing
I have an avocado tree of my own. Can I just use those fresh leaves?
Good to see you back Chef Rick. Where do I purchase you “La frontera Barbados ready sauce. I like the way you cook. Explain every step. Happy new years to you Chef Rick & your Familia… ❤️🥰🙏🏼🤗
Great recipe, thanks!
Just came across your Chl I used to watch you on TV love this😀
Good episode, thanks. We're lucky enough to be in Oaxaca this winter. Is the La Capilla restaurant you referred to the one in Zaachilla?
Hi Marc how are you doing
What a boss move. Just leaving the igniter on and FIRE!!
Hi Raymond how are you doing..
Looks amazing.
Nice.