Right this way for golden, luscious pork carnitas 👉 https://www.rickbayless.com/carnitas-three-ways/****In my way of thinking, there are three ways to turn ...
RECIPE: https://www.rickbayless.com/recipe/crispy-paper-thin-fritters-with-raw-sugar-glaze/Buñuelos, the remarkably thin, golden, crispy pastry disks that ar...
Rick Bayless | Red Pozole
"Rick Bayless is award-winning chef-restaurateur, cookbook author, and television personality and has done more than any other culinary ...
Rick Bayless | Roasted Tomatillo Enchiladas
I hardly need any excuse to whip up some Mexican food, so I though I'd celebrate Cinco e Mayo with some Shredded Beef Enchiladas and use Rick Bayless Brick Red Mole napped over the top. The mole is easy as far as Mole's go, beautifully smoky, deep, rich and complex and so perfect with the enchiladas.
by A.J. Coltrane The tomatillos have been cranking out fruit. Four and a half pounds of the stuff were dominating the kitchen counters. It was time to make a salsa. It was time for a Rick Bayless recipe. In short- it's roasted tomatillos, jalapeno, and garlic, blended with water and cilantro. Minced white onion and…
This is the tomato equivalent of tomatillo salsa, which means that you’ll find cooks around Mexico (especially north of Mexico City) that traditionally boil the tomatoes and chiles rather than dry-roast them. While that turns out a good salsa, roasting everything, in my opinion and in the opinion of many Mexican cooks, is what adds deep, rich complexity to this salsa. I’m going to say the same thing of crushing everything in a mortar. Where a blender or food processor chops everything, the pestle in a mortar crushes the ingredients in a way that brings out more flavor. So use a mortar when you get a chance. Good quality Mexican molcajetes are available at lots of Mexican markets. Look for one that feels very heavy for its size (reflecting the density of the volcanic stone) and that holds about 3 cups. A production note from our restaurant kitchens. If you don’t have time or patience to crush all the tomatoes into the mortar, crush the chile and garlic to a paste, then scrape it into the blender or processor with the tomato and pulse to a coarse puree. It saves a lot of time and produces a very, very good result. Don’t feel you have to add vinegar or lime to the salsa, though some of you will want it, especially if you’re accustomed to American salsas (which tend to be more acidic than ones in Mexico.
Let’s face it: when the habaneros ripen (whether you’re growing them or buying them from the farmer’s market), there are way more than what most of us can use. I’ve had luck freezing them whole, but more likely, the abundance will find its way into this hot sauce. It’s an orange hot sauce to reflect the color of ripe habaneros, which means that it can be made with the same weight of any orange (even yellow) hot pepper you grow or find at the market. This recipe is straightforward, but feel free to embroider it with spices like cumin, allspice or black pepper. In the refrigerator, this hot sauce will keep for months Recipe from Season 5 of Mexico—One Plate at a Time
Rick Bayless Mexico One Plate At A Time [Bayless, Rick] on Amazon.com. *FREE* shipping on qualifying offers. Rick Bayless Mexico One Plate At A Time
Yes, I think I've lost my ever-loving mind. What did I decide to do? Make the MOST DIFFICULT mole recipe I could get my hands on. And ...
I freely admit that attempting to recreate Mexico’s wildly popular, frenzy-inspiring tacos al pastor at home is as cavalier as, say, attempting pressure-fried Kentucky Fried Chicken in my kitchen. We just don’t have access to the right equipment. To do the real tacos al pastor, we’d all need shawarma-like vertical spits, 40 (or more!) pounds of pork and a crowd to consume it all. Still, we can make delicious tacos with “al pastor flavors” that are close enough to the original to inspire heated debates across the table about who makes the best tacos al pastor and why. This is my version of that recipe, one that's inspired by a version from a taqueria in Mexico City. While there are many variations on the pastor theme, I think the most evocative version gives every taco a splash of both sauce and salsa. But feel free to eliminate the sauce part. If you’re using knob onions, I suggest you cut them up for your guests so they can enjoy some with every bite (I know: they never do that in taquerias). This recipe is very close to the one I did on Season 12 of Mexico: One Plate at a Time.
This traditional Oaxacan specialty that pairs runner beans with one of the famous seven moles may seem like a lot of work for a pot of beans. Alone this simp...
Yes, you could buy a mole paste, simmer it briefly with chicken stock and stir in coarsely shredded chicken for quick-and-easy, oh-so-Mexican chicken tacos. But the truth is, I haven’t found a mole paste in the United States I can whole heartedly recommend. So, to offer you the simplest path to this quintessentially Mexican flavor, I put together this unorthodox, super-streamlined mole recipe using a slow cooker, one that turns out a very respectable, satisfyingly delicious red mole to mix with chicken. I typically start the mole early in the morning, spending about 20 minutes getting everything sauteed and simmering in the slow cooker. Then I come back to it a couple of hours before serving to puree the mix, and do the final simmer seasoning. Two notes: First, this recipe gives you about 10 cups of mole, which is comically more than you need for the tacos. But it is the smallest batch you can successfully make in the slow cooker, and, besides, it freezes well and is more than welcome on a plate with poached or grilled chicken and as the sauce on enchiladas. Second, I wish I could tell you to make it with all ancho chiles—the most easily available dried chile—but the mole doesn’t come out with a true Mexican flavor; you need to have the complexity that the other two dried chiles add.
The first time I tasted this was a couple of decades ago in a market stall in Merida. It blew me away: chocolate cake on the bottom fused with a rich, creamy flan on the top. I quickly went on the hunt for a recipe, which was pretty easy to find, given that most recipes are based on prepared ingredients (chocolate cake mix, evaporated milk, sweetened condensed milk) and easy for non-bakers to execute. Recipes abound, but history does not. Given the prepared ingredients, I guessed it was first concocted in the test kitchen of a prepared foods company. But to date, I have not found one claiming it. Nor anyone else, which seems odd for such a crazy-good, crazy-fun-to-make cake. Here’s what you do: you smear caramely cajeta over a deep pan, spread in chocolate cake batter, then carefully top it with a liquidy custard. In the oven, the cake’s leavening is activated, filling the batter with bubbles causing it to rise through the flan (it does this in clumps) and reform into a chocolate cake layer. The cake batter that started out below the flan finishes on top as a beautifully cooked cake layer. You turn the whole thing out onto a platter and there it sits: chocolate cake topped with flan, the cajeta standing in for the flans typical caramelized sugar crown. Though the boxed-cake-mix recipes abound, I wanted to make chocoflan from scratch, so I contacted a professional baker friend in Puebla and asked if she had one. Hers is the recipe I’ve used for years, though it calls for a 10-inch cake pan that’s 3 inches deep, not a pan the average cook owns. Here I’ve scaled her recipe to fit in a Bundt pan (the internet tells me this is the most common way to bake chocoflan), which actually makes the baking quicker and more uniform. I’ve fiddled with the cake, too, nudging it closer to a devil’s food cake and more streamlined than my original. Some recipes call for cream cheese in the flan (making it what’s know as a flan—or queso—napolitano). My version is a little lighter, which I love. Though this recipe may appear daunting, I will relay that my mother, in her eighties, decided this was her dessert and made it for many special occasions. And she never considered herself much of a baker. This recipe is my current favorite. It's a little different from the one I did on TV in season 6.
Enchiladas Suizas (Creamy Chicken Enchiladas with Melted Cheese) - Rick Bayless
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