Claudette Makes Frijoles Charros and Flour Tortillas | From the Home Kitchen | Bon Appétit
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- Опубліковано 17 гру 2020
- Join Claudette Zepeda as she makes frijoles charros and flour tortillas. Frijoles charros are from the Northern part of Mexico and are named for the Mexican horseman or cowboy called a charro. Claudette adds bacon, smoked sausage, Spanish chorizo and smoked ham to the pinto bean base to guarantee you're getting meat in every bite. Pro tip: save some of the rendered fat from the bacon to put in the tortillas. You won't regret it.
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Her honesty is refreshing
THIS presenter is great and makes me want to find every more obscure ingredient and put the effort in... She engages you to cook and learn, not just entertains.
Give this girl her own show already. You’re great Claudette!
I need more of Claudette
My friend made the same joke, "ya mija" when we made tortillas for our suitemates. I wanna make this!!!
My favorite of the new peeps. Love homey Mexican food and her funny quirky style. Still love and follow you, Rick.
The “ya, mija” made me miss my grandma and her tortillas and now I must go make my own and cry a little bit. Loved this video.
Right in the feels
Omg Claudette is such a Queen!! She knows her stuff
Who is this woman?! Because we need more of her and her videos in our lives
! ❤️
Claudette is my favourite new BA member and her food looks so delicious
¡Brava! Claudette's casual manner stirs-up many fond childhood memories of watching mi abuela, mamá y mis tías in the kitchen. Sadly, they've all passed away, so this video hit me hard. (But, in a good way.)
I am a history major who initially wanted to be a anthropologist. Can you guys do small segment on how Claudette became a culinary anthropologist? That sounds like a career I'd love to pursue. Thanks
I save my bacon grease every time I make bacon I would've never thought to use it for my tortillas. Brilliant.
San Diegan here. Claudette is amazing. Mexican-American food is incredible and she does such a good job explaining it, cooking it, and being entertaining the entire time.
What sort of black magic did get the avocado to look that nice? I always end up making guacamole because I f* up peeling them..
I live in San Diego County and I'm so glad to see Claudette on this channel. My memories of my grandmother are always triggered when I smell good warm handmade flour tortillas. Nothing is more heart warming than reaching under grandma's tea towel and grabbing a fresh tortilla, smearing on a little butter and salt and feasting like a little king. Thanks for the video.
Ugh, wish I had seen this before I went to the store today. I do have most of the ingredients, except some of the leaves and the Spanish chorizo. Thanks Claudette for coming to BA, you're cooking style is the most relatable to my upbringing. You also have the same name as one of my besties and you remind me of a girl I used to be sweet on a couple years ago. Keep it up!
5.8 Million subscribers and only 35K views says it all.... the new format is just lackluster.
I feel it's a combination of the channel's demise and the new format which hasn't anchored the personalities of the chefs being featured. Literally every video is someone different and it isn't clear if they are guest chefs or part of the BA family. The iconic faces should continue to be featured weekly. The new direction is confusing and doesn't leave many viewers wanting more despite great recipes and upgraded talent.
@@AskMiko The majority of the iconic faces are gone. If I'm not mistaken, only Brad, Chris and Andy are still doing video
I don't even like beans, although I'm trying to a little bit at a time. This recipe may be the winner that teaches me to like them because this looks INCREDIBLE! I also absolutely LOVE Mexican food! All of the flavors and spices..... Man.... Good stuff!!!
Even my bean hating kids loved this!
* cries in mexican *
Great video! Claudette is fun to watch.
Can we submit medium-shmedium to standard measurements please?
Claudette is so dreamy
Great vid, girl! You made me think about my dear mother who made tortillas de harina quite frequently!! Thank you!
Claudette is wonderful to watch, can't wait to see more of her on this channel
Holy crap, her knife skills are amazing
Yes I'm loving Claudette!
Gurl, my mouth watered when you were putting those frijoles on that tortilla!!!!
They are even better the next day! Made me a couple of egg and bean tacos for breakfast. So so good!
Everything Claudette makes look easy and approachable. I want to make this!
Que excelente adicion a BA!
More Claudette!
Why does she not have her own show already?
Love seeing this type of food it’s different to anything I’ve tried. I’ll try Mexican food for sure soon. Claudette is dynamite too!! ❤️👍🏽
I live in South Texas and this is yummy comfort goodness. Bon appetit!
Luv this. Where can we find the full recipes? Or do we just write it down when the words pop up?
We couldn't find the recipe so we just re-watched/paused at critical points for the measurements. My lovely wife made it last night and it was AH-MAZING!
"My way"...I'll take it! I do like your style...and your food! I love that you talked about how your curiosity about your own heritage cooking, introduced you to other cultures and their food. That's fantastic!
Make sure the check doesn’t bounce back.
wut?
dumb
😂😂😂 for real.
Dude I was looking for a comment like this one!!! Never forget Bon Appetit not paying the video appearances of their poc. Hope she gets paid and treated equally.
$evere ⚠️ For Mankind 💉 🤧 ❌
P|ease Protect yourself & your Loved 0nes by Not getting Vaccinated
Please watch the Short vaccine Video 0n my channel
This is amazing just wow
Omg. I just made tortillas yesterday and bought some pinto two days ago. I've also got a salsita, shrimp and yuca..... hmmm
¡¡¡Ufff se ven deliciosos!!! Can't wait to try this recipe. My Dad used to put a whole can of jalapeños en vinagre, with all the juice, also cheese some chihuahua or manchego works great as well.
Lol wait what is a chihuahua when it’s not a dog
She is AMAZING 🤩
BRING HER BACK!!!
Love love love her!
Mmmm que rico! Looks so tasty
Claudette: "mmhh all over your face!! Making my mama really proud." Naughty editing!!! 🌶
I like her videos, you should post more of her vids.
That looks ridiculously good!
Cool just let me pop over to the grocery store to get the ingredients... oh wait. I live in Alberta. I can't make any of these recipes anymore 😫
Shes pretty cool yeah. Keep this one B.A.
Are you sure that's only 250 g of flour for the tortillas? it looks like so much more
Hi, I’m a new subscriber and glad to find you. I’ve enjoyed watching your video. Thanks.also the tortillas sound awesome. B8.
Welcome!
This Chic is so Dope!🙌🏾
Claudette and Chrissy are the only worthwhile new employees
Que rico se ve el plato!
Kombu in beans blew my mind.
Agree! I was a little skeptical, but totally convinced when we tasted it.
O.M.G. Can’t wait to make this
This looks incredible!
A sitcom disguised as a cooking show
That looks gorgeous 👍
She does what ppl rarely do:
SHES SMART COOKING
Using stuff for texture, using the bacon fat for tortillas.
Everything she does is well thought out
THAT makes a great cook
I gave up on BA when they lost half their soap opera cast, but I'll watch anything this girl's in...
I’m loving Claudette’s personality
claudettte, great food. keep it up
last time I was this early... I dunno, bon appetit was fun
@Ryan Smith yeah that's what I do now, my intentions have shifted since the big meltdown :) this recipe looks delicious
@Ryan Smith meh.
Ya se puede casar la muchacha!
Claudette is one of the best presenters on this channel, always a start to finish watch. Great natural style, rich in anecdotal history, not trying too hard like most presenters and I haven't even mentioned the food yet........
Not surprising - she's been on Top Chef. She has her own restaurant and before was a chef at a Michelin star restaurant.
Excellent Video
* cries in jericalla *
I’m happy yo see Claudette in another video. Great recipe as always. I need to make those tortillas.
Thank you for using the pressure cooker! It is such a great appliance and it allows you to cook beans unmonitored so you can concentrate on other stuff.
Agree! My wife and I were a little skeptical but it worked as demonstrated! The beans were still firm without being undercooked. Just right and just a fraction of the time!
What is this chilli like stuff?
I'd totally subscribe to your channel Claudette, if only you had your own UA-cam.
Ditto!
Lol
Awesome cultural lessons. Didn’t know there was asian cooking influence in northern Mexico....👍
There is, not eastern asian though
More than you could think of, check Mexicali, the capital of Baja California which is famous for its Mexican-Chinese food.
Siracha is the only thing that comes to mind...live on the Texas border
Chinese immigrants were brought to northern Mexico to build the irrigation systems and railroads and had grown a substantial community 3to 1. the president of Mexico at the time Porfirio Díaz thought this was a bad look and tried to populate and "whiten" the north. Of you ever get a chance look up La Chinesca.
@@CasperInkyMagoo Hopefully the new guys aren't as dumb as to not ask for a fair wage after all the crap that has happened
Those tortillas look amazing, but that seems like a LOT of kneeding. Can I do it in a stand mixer with a dough hook???
“You want like a Medium, Shmedium dice”
-Claudette
I cut mine large shmarge, cuz I like my frijoles chunky shmunky.
Is Claudette Jewish-Mexican or just New York-Mexican?
@@gnomevoyeur token-mexican
Love thissss !
Measurements please?????
Claudette, you nailed this! I'm over here in Colombia craving my frijoles charros now. Buenisima!
I must have missed the memo that said burritos are now called tacos. That's what I get for leaving California, I guess...
In Mexico city, frijoles charros is a soup
More Claudette! More Claudette! She’s amazing!
I KNOW Claudette is holding out on the salsa roja recipe.
Why are there so many dislikes?! Claudette was awesome and so was this episode. 🙂
Because people want to pretend they are protesting BA while choosing to diminish POC. Best of both worlds in a way.
@@recoil53 I couldn't have said it better.
@@recoil53
I can't tell who's out racisting who
She had me at Bacon Fat tortillas.
So right! I am not sure I am adult enough or have enough restraint to handle the superpower of making my own bacon fat tortillas. :)
I miss Rick
If my abuela saw you using a rolling pin doing tortillas she would use it to smack you in the head by hand means by hand
Very enjoyable
Ok, you guys screwed up when you lost Claire, molly, Carla, sola, gabi, and priya, but you keep showing Claudette and i might just resubscribe.
I LOVE HERRRRR
8:22 - you mean 2,500g flour?!
i assume the intention is 2.5kg yes cause that does not look like 250 grams of flour
😊😊😊
why is the comments dead
Hey Calaudette ! Love that necklace? Where did you purchase it ?😉
Hope you're paying her fairly...
I live for Claudette's perfect code switching.
I wish I could easily get everything in this recipe in Manhattan. But so far, I haven't even been able to find fresh epazote, or some mixiote leaves, so now... hoja santa... mhhh I don't think I'll get so lucky.
I was thinking the same thing, I would love to try the beans the way she made them.
No Hispanic population in a NY borough?
Girl, you have to go to Queens!! Or La Villa in Bushwick
@@palora_ ok I will try, I do live in an area with a lot of Mexicans but I can't find the herbs that she suggested in Brooklyn near my house. I would like to know substitutions.
Patricia L yeah. Before covid I would go to Queens to get all the Mexican stuff I love and miss, but nowadays I only get groceries I can get delivered. And even before the pandemia I couldn’t get fresh epazote, only the dry kind and sometimes not even that one.
Those are not frijoles charros... according to a northern mexican. Frijoles charros are more like a soup and you don't mash them.
Only thing I was confused about I was the kombu part. I've never met a native Mexican use it or any other seaweed in that matter 😭.
i hate BAs past... but i love this woman
Where can I eat this?!
Claudette is definitely my favorite of the BA newbies.
Looks gorgeous and delicious but just as general information, Jalisco is not considered “northern México” 😊