Rick Bayless "Mexico: One Plate at a Time" Episode 709: Confessions of a Carnita-vore
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- Опубліковано 10 чер 2024
- Carnitas - chunks of pork cooked slowly in lard until they’re golden and crisp on the outside and meltingly tender inside - are a weekend family tradition in Mexico. At the Medellin Market in Mexico City, Rick gives us an insider’s look at how they’re made every Saturday and Sunday in a huge copper cauldron, and served up with fresh corn tortillas and crispychicharrón (pork cracklings). But what if a carnitas craving strikes and you’re not in Mexico on a weekend? No worries. Back in Chicago, Rick demonstrates his signature method for making fabulous carnitas right in a standard home oven. Then, thinking beyond pork, Rick shares a creative take on carnitas at the splashy seafood restaurant, Contramar, where the dish gets a deep-sea do-over with chunks of fresh-caught tuna. At his fine-dining restaurant, Topolobambo, Rick shares his own state-of-the-carnitas concept: sous vide pork (cooked very slowly in a vacuum-sealed packet), shredded, formed into a loaf, chilled, sliced and pan-seared in a stunning modern presentation. Then, in his home kitchen, he riffs on that idea, making Duck Carnitas with Crunchy Tomatillo-Avocado Salsa, a dish inspired by the classic French duck confit technique. Instead of the traditional pork cracklings, he makes ultra-easy Crispy Cheese Chicharrón, lacy cheese crisps toasted on the griddle, and takes us on a side trip to a Mexico City taquería for a look at the dramatic, giant version of these “cheese cracklings.” The elegant, yet casual, meal is served family-style with plenty of warm tortillas, so everyone can make their own succulent duck tacos.
Recipes from the Episode
- Home-Style Carnitas: www.rickbayless.com/recipe/ho...
- Duck Carnitas: www.rickbayless.com/recipe/du...
- Avocado Tomatillo Salsa: www.rickbayless.com/recipe/av...
- Cheese Chicharron: www.rickbayless.com/recipe/ch...
Man, Rick's channel is criminally underrated. How can ppl not know by now Rick is a grandmaster chef 🤦♂️.
Makes me want to go to mexico again
I agree. I sent my dad a post from his Instagram and he said who is this 🤦🏿♂️
Here’s a true Chef , a well documented man who loves what he does!
And he’s been doing this for a long time ,maybe his whole life , thanks Chef
Rick Bayless for his true dedication and love for the Mexican cuisine, thanks again !😊👍🏼😋
Love this
Pork carnitas tacos are my top 5 favorite foods ever. Great video Rick.
When in Mexico we had a carniceria that made carnitas every Sunday. I rarely missed getting some. They were still warm so I would take the package home and the missus and I would eat some right from the pkg. Later we would have a meal with all the fixins. Including Guacamole, salsas, and cabbage like coleslaw but with crema for dressing. The package of carnitas included tortillas and a bag of salsa. I will miss carnitas cada domingo.
Wow. Packed full! Great episode.
"Carnita-vore' convert // El Puerco es Rey!!
Looking good today Rick 4:16
Duck carnitas. Heaven ❤
Much as I love you Rick, I cannot not hang with eating tuna (or any seafood) in Mexico City. Especially when the frying oil was that dark.
Wow! I was the 9th LIKE! That's never happened before.😮
Get a life
@@a.leehilliard4716 Let a man be happy!
I'd love to see you driving that green an white VW.😊
Looks great Rick. To bad I ate two peanut butter and jelly sandwiches
❤
🤤🌮🤤🌮🤤🌮🤤🤤🌮🤤🌮🦆🐷
Hi Rick have you mixed Hawaiian cuisine with Mexican cuisine in a taco.
Rick and deann want 6 people to join the dinner party
I want to try this, except I'm not sure where to get duck legs.
Dartagnan
I always thought you were Ethan Hawke's brother.
Foy-Uhl
I have never been fond of carnitas that is pork carnitas or in pork in general. Born & reared in Mexican American family but for some reason avoid pork. I wonder why. Food saturated with oil not my think. Frying pork in pan & making tacos is little more enticing but still not inviting. Duck Carnitas is much more inviting. Inspiration only from the best Rick Bayles. More...:
A priest at my church is from Congo in Africa. Says he, family, many in Congo enjoy pork a lot and eat often. While in same conversation he mentioned his father died of massive heart attack. He did not equate eating pork was any cause. But I do know many Mexicans who have heart or related health troubles due to inappropriate nutrition. However, seems Rick Bayles stays healthy. Rick might say it's about moderation. 🖖
I hope they aren't using the same meat grinder for both meat and guacamole. If they are, they better be some sanitizing ninjas.
Sanitizing, that's funny. In my fifteen years living here I have yet to see that happen. I don't think it matters to the extent that Americans in particular think it does, but no chance.
@@meatgravylard Yeah, I spent enough time in markets around Michoacan and Sinaloa to already know the answer. Just watching my wife's family do food prep and cooking used to make me cringe. I had to learn a lot of Mexican dishes so I could do all the cooking. Just for self-preservation.
Not a place for
Most of the times we use the Molcajete for mashed the guacamole , Aztec Blender , we called !!😊