Im Mexican living in Mexico City and this guy taught me how to cook Mexican food hahahaha I don’t know but he makes it so simple!

@vincentmontgomery9770

Жыл бұрын

That’s actually pretty sad really

@sabrinanatalie8663

Жыл бұрын

Rick Bayless has studied in Mexico learning the authentic Mexican food he is in my opinion the best non- Latino authority on Mexican food. Mexican food is not one note there are several regions in Mexico. I am Black/Native American and Mexican cooking is my favorite to cook.

@francofuentes7484

Жыл бұрын

Ese Ricardo (Rick) es Mexicano nadamas que nació en Estados Unidos de padres Gueros 😀. Mis respetos para el señor y para lo que hace. He’s definitely a master in Mexican cuisine.

@HyperactiveNeuron

Жыл бұрын

@@vincentmontgomery9770 how is that sad? Rick is an award winning chef with his own restaurants that's studied Mexican cooking for decades.

@arthurragan1332

Жыл бұрын

@@francofuentes7484 eso no es cierto. Quien te dijo eso?

There's nothing more fun than a family tamale making party, especially around Christmas.

My mom taught me that the corn husks placed at the bottom will help steam and can also be placed on top for steam but the bottom ones will scorch if the water evaporates. They will give off a certain smell right away warning that more water is needed and she ties her masa only or sweet tamales with the tie. Some people use the tie to differentiate red or green tamales when steaming at the same time. There are lots of tricks and tips when making tamales. You have done a great job here in this video.

@rosecosio-clark3095

2 жыл бұрын

My grandmother taught me to put a penny at the bottom of the steamer. You can hear it rattle. If you don't hear the rattle, it means you're out of the water! I love the sound!

@Cheech1111

Жыл бұрын

Yep I was taught the penny trick too.

🎉 y que viva México 🇲🇽🇲🇽🇲🇽🇲🇽 Sí señor!! 🎊🪅 Es bonito ver a alguien que no es de tú país y saber qué le gustan los tamales así es México 🇲🇽 rico en toda su comidas. le recomiendo que pruebe *la cochinita pibil* 😋 saludos cordiales de puerto Vallarta Jalisco, México 🇲🇽🙏🏻🥰🙋🏻‍♀️

Rick, your explanation of making tamales was spot on. I learned to make tamales at a very young age. My mother created an assembly line with my brothers and sisters. Throughout the years we have learned to cook our meat and Chile a day or 2 before assembling tamales. My mom tends to make several pots for all of us to take to our friends and co workers. Tamales have been our family’s Christmas tradition

@mscptizzy

Жыл бұрын

Omg we have 4 tamaleras and each year we full them up. We do them like 3 days before Christmas and 3 days before new years. My hands are still hurting from all the embarradas we did!

@virginiatomasian2218

5 ай бұрын

I watch and learn so much from your shows and sometimes I watch 2 or 3 times. 🎉

I tried this recipe yesterday and it was fabulous! The chicken in chile verde was amazing, and so easy! The tamales were so fluffy and light. Fantastic recipe. Thank you, Sr. Bayless!

Pressing your hand against the masa and it not sticking, was my moms ready indicator and she made up to 400 dozen every Christmas to sell. So she could by our Christmas gifts . Only the best !!!

I was looking for a tamale recipe for Christmas and I found IT! Thanks so much. I made these yesterday and they are delicious! I've never used tomatillos before and the flavor is incredible. ❤

I made this for dinner tonight and my husband said these are the best tamales he’s ever had in his life (and he’s had plenty here and in Mexico)! He said these need to be part of our regular rotation. Thank you for taking the time to explain the components and directions. I’ve made them before, but nothing close to this. Sooooooooooo goooooood. Thanks!!!! Merry Christmas! ❤️❤️❤️

i am mexican and i loved your recipe!! It was done with so much respect! Those tamales look like tha ones you would get from your grandma. Just loved it.

Hola Mr. Bayless, lo he seguido en sus videos por muchos años y me encantan sus recetas y su forma de explicar cada paso a seguir. Quería preguntarle por su hija ya que la vi cocinar con usted cuando estaba bien jovencita. Seria una bendición volverla a ver y saber mas de ella. Gracias por su esmero en presentar buena comida y poner en alto a Mexico. Su fiel admiradora.

Rick hola me da mucho gusto encontrar tu canal .me siento orgullosa que te guste nuestra cultural soy Mexicana tu preparas los platillos originales .porque viajas a Mexico para aprender la comida Mexicana. Te felicito hablas muy bien el español.muchas bendiciones.👍😊🙏🙏🙏

Rick never fails to please and impress. You are truly one of the greats and your videos are always top notch. I’ve been watching and learning from you for years now. I grew up with Julia Child, Jacques Pepin, Rick Smith, Martin Yan, Justin Wilson, Martha Stewart and so many others. You do your homework and know your Mexican cuisine exceedingly well. Thank you for teaching us your way!

Chef Rick, plz plz plz make more videos of the different type is tamale recipes 🫔 I’m Mexican, and would love to know the variety of recipes to make for my family ❤.

Adding my praise (first) for a tamale instruction video that doesn't require recruiting one's entire extended family for the production line (although my colleagues tell me that's as much part of the special-event tamale feast as actually eating them 😄). (second)...for a delicious holiday weekend dinner project. When you mentioned alternatives to pork lard I immediately said "duck fat!" to myself. And, (third)...the coin in the steamer trick is reminiscent of placing an inverted plate into the boiling vessel for a boiled pudding. It not only kept the pudding from being in direct contact with the pot and scorching, but it also let the cooks know there was still water in the pot by it's "singing" as the pudding boiled.

Chef... the smile on your face as you try your tamale says it all! I will definitely be trying this recipe. I love tamales but have been intimidated by the process to make them at home. Thank you so much for walking me through the process start to finish. With you on my side, I know I will be making delicious tamales very soon!

You always bring sophistication, style, and class to all your cooking videos. I enjoy watching you throw down with some mean grub from around the way south of the border. Your dedication to the culinary arts is greatly appreciated for generations to come. You should be deservingly recognized and congratulated 👨🏻‍🍳🏆🥇👏🏼😃 Thanks Rick

Thank you, Rick. Heading to the Mexican grocery ( have a really nice one here in Idaho) to get the ingredients. My first try at making these. When I was living in California still, my friends mom made like 30 dozen every Christmas. She would send us all home with some. It was a whole family ( aunts, sisters, ect) affair. They all had their portion of the tamale process. It was such a great time. I looked forward to this more than Christmas itself.

@slclark209

6 ай бұрын

I noticed you're from Idaho, I'm from New Mexico and your "Double A Brand" of pinto beans from Idaho is the bomb (in a good way)! Best beans I've had in a long, long time.

This brings back memories of the Homestead in Alaska. Our whole family would be involved: We set up an assembly line, using ground moose meat and other ingredients that mom's recipe called for. We would make 25 to 30 dozen tamales at a time. Soooo Gooood!!! My mouth is watering watching your show! Thank you for an incredibly fun time! 🙏🏼🙏🏼❤ You made my day! Cheers from Alaska!!

@michaelkelly3221

2 жыл бұрын

Little known fact, If you use moose, it is then called a tamoole.

@WadersInAlaska

2 жыл бұрын

@@michaelkelly3221 LOL Could be! Grin

@mateo10734

Жыл бұрын

That sounds so cool, cause I doubt you guys have chicken or pigs up there lol.

@tamminicholson5060

Жыл бұрын

Now THAT sounds cool! I would love a moose meat tamal 😍

My friends and I do not eat pork for spiritual reasons, but I'll tell you what Rick, my friend makes some mean olive oil-based tamales that are soooo good, it's hard to not overeat them! I have also found that, beef tallow makes great tamales. Thank God, there are options I enjoy your recipes and shows. When I was a teen, my mom moved us to Mexico City (1983-1986), and towards the last year in a half of us living there, my older sister found a place that sold tamales of ALL flavors (just as there are ice creams, as you know)! I dig the sweet tamales, which are not often made here; also, I was born and raised in Texas, and we have always had tamales growing up (year-round), but when we got to Mexico City-- boy, were we CHEATED! And everything is bigger in TX, but not the tamales! LOL! I miss Mexico and the food there, so incredibly good. And yes folks, there's a HUGE difference between Mexican and Tex-Mex food, both are good, but I always prefer the Mexican one. God bless. Shalom.

Rick Bayless is the authority on authentic Mexican cuisine. My mom says anything he says, you can pretty much go with it and it's going to be great. She would be right!! Love love love -- Im gonna attempt tamales in NY, where the ingredients are scarce but I can still thankfully find Frontera brand salsas.

A good tamale is the perfect food. I learned to cook because a relative made Rick’s tamales recipe and I couldn’t find them that good anywhere around me so I asked her for the recipe.

I wasn’t planning to make tamales these holidays but I think after watching this, I will! Thank you Sir!

Rick I love that you even use the penny trick!

@rickbayless

3 жыл бұрын

I love that you use the emoji!

Thank you soooo much for giving us a reduced recipe. Now I can make my own and not have to worry about the huge amount that is usually given.

This was an answered prayer! This will be my first time ever making tamales and I am planning on making chicken with green sauce. I’ve always bought mine from the molino. Thank You chef Bayless‼️

@Fartucus

2 жыл бұрын

Your welcome

@christianoliver3572

2 жыл бұрын

It seems harder than it actually is. If you have a tortilla factory in your area you should call and see if they'll sell you prepared masa. Getting the masa the correct consistency is the hardest thing to figure out. It needs to be a more moist than you might think.

@rohtati1020

2 жыл бұрын

@@Fartucus You mean YOU'RE welcome.

@voz5585

2 жыл бұрын

@@christianoliver3572 agree! I’ve tried it even with prepared masa from the store & consistency was still no bueno. 🌽 tamales are my fav dish.

@maceroee

2 жыл бұрын

@@voz5585 Even with prepped masa you still need to add baking soda and meat juice so they can get fluffy. I tried the masa from stores and it was never fluffy. Now I add ingredients. Watch it on Abuelita kitchen on youtube.

Gracias por su recetas uno de los pocos chefs que saben de la verdadera comida mexicana

I love how you teach and explain Mexican food. I love following you and reading your books

After a long day, this is just what I needed! Love all your recipes, Chef. Can't wait to give this one a try

growing up going to posadas and watching these made and making them, this gringo knows his mexican food. he is impressive. when mexicans love your food u r a rock star. roberto.

your passion for your craft is so evident and just lovely to watch! Thank you!!

thank you i’ve watched your videos for years and enjoy them so much

I love Ricks's mexican recetas

Yo soy Mexicana y nunca aprendi hacer tamales en Mexico, Ahora que vivo en california estoy mas interesada en aprender hacer tamales. y cada vez que hacia tamales el problema era que la masa del tamal era muy dura. Ahora ya me di cuenta que la masa tiene que tener una consistencia de mas suave como usted dice, cake constancy, osea aguaga no igual a la masa con la que se hace las tortillas, tambien estoy aprendiendo hacer tortillas, gracias por sus sujerencias

Mr. Bayless: Your love of cooking is joy-fully contagious!!! THANK YOU

Outstanding Rick! Thank you so much. I really appreciate the importance of whipping up your masa. I will now do this and also I appreciate how you folded together the corn husk to form the tamale into one masa encased tamale. Perfection as always from you! P.S. I love it when we actually get to see you sampling what you make. It somehow brings the entire session to a perfect ending.

Wonderful as usual. Thank you, Rick!

Bravo, Rick. Gracias 😊

Thanks to your video, I made tamales for the first time ever. I have tried some of your recipes and they are all so simple yet so good! This video made the process so easy and with great tips!!! I didn’t have chicken but attempted rajas con queso filling. Everyone loved them and I will be making them again trying various fillings including your green chicken. Thanks Rick! This channel is awesome.

Thank you again Chef. this is one video that I have been waiting for a long time!

@rickbayless

3 жыл бұрын

Quite welcome.

Awesome as always! Thank you.

I loved this. I never understood the importance of the lightness of the structure. And imagine having so many flavor elements that you could just bight into it as it was originally meant to be eaten.

Thank you Rick. Excellente.

You made making tamales so easy and just making a few at a time fun Thank you Rick. I love red with pork but for sure I'll use your masa method. Great stuff 💘🌲💝🎄

I didn’t realize this gentleman was still around, nice guy😃

Thank you so much for such great instructions!

You are so right about the pork fat! You are better off using lard, butter and tallow than vegetable oils!

Hola Gracias por compartir la receta

Thank you for sharing each detail of the recipe to help us to get the accurate result from , in this case , our tamales !

I use a similar salsa verde that I run through a food mill. I serve my tamales with a sauce: roasted red bell, roasted corn and Morita peppers (for heat and smokiness). Simmer in chicken stock until the Moritas have rehydrated, run through the food mill, thicken and add a little heavy cream. Taste for salt (maybe a little coarse-ground black pepper for appearance)

Amazing man he knows so so much of goodness he has such amazing gift

This video was a terrific learning experience. I now feel well prepared to make tamales. Thank you!

Awesome. Love how you explain how to make tamales

Love ya Rick . Thank you!!!

Yaaay! Rick Bayless! I love him-I used to watch him on PBS-he’s amazing and knows what the heck he’s doing.

The favorite steamer shown looks like the one that came with my grandparents stove. In the place of the left back burner was a steamer hole, where the steamer pot sat. It was used to freshen day old bread, cook vegetables, and with the steamer plate removed, make soup.

chef Rick I am from Mexico I had looked at other tamale recipes but your recipe is the best explained congratulations

This episode was so good. It reminded me of Good Eats with all the great info you gave us!

Glad to find you keep true to original Mexican tamales recipe. 👍👍❤️ I help my mom when she makes them, she use to sell tamales in Mexico, she’s a great cook. Some people call a tamal “tamale” that is not right, 1= tamal 2 or more= tamales 😊

@scottscott4514

Жыл бұрын

The correct singular form of the plural noun "tamales" depends on which language you are using. In English, the singular form "tamale" is a loan word from Spanish and is officially recognized as an English word by dictionaries such as the Merriam-Webster Dictionary. The singular "tamale" has been written in educated English discourse since 1854 (from the Nahuatl "tamalli"). If you are using the Spanish language, then the singular form derived from Nahuatl is "tamal".

well explained. my mother makes tamales and you have explained exactly everything she does. good video, love it.

Thank you Chef I've been wanting to try and make tamales for awhile 😋

This is wonderful I can’t wait to try it!

Awesome channel and content Rick! Been loving your stuff for a long time, “one plate at a time”. For a possible future video didn’t know if you had a chili verde recipe to share? Happy holidays!

Using the instapot for tamales was a game changer for me! Thanks for posting this recipe. I’ve never made the masa myself but I’m going to try your recipe.

@mariaswanda4759

Жыл бұрын

How long do you steam in the instapot? An hour, just like stove top?

@sweets4mimi

Жыл бұрын

@@mariaswanda4759 l do 15 minutes and let the steam escape 15 min naturally. You will want to add about a cup of water or chicken broth in the bottom of the pot for steaming.

Los Mexicanos nacemos donde nos da la rechingada gana ❤🎉

Thank's Rick this is great!

I also make a white chocolate cheese cake with habanero jam on top. It is the most surprising taste. It’s really great

Usted es un super chef fabulous facial de aprender y deliciosa comida felicidades Chef

Ive been making tamales 🫔 for years and this was the best ever 👏🏼👏🏼👏🏼🌱

Loved the sauce man; with pork ribs that preparation is insanely good as well. Congratulations from Veracruz, Mexico and please... keep it up!!!.

Thank you, thank you for resending this link to me so quickly!! All your food is so delicious! You have truly brought the Mexican kitchen into our homes! I look forward to making tamales!

@rickbayless

3 жыл бұрын

That's what I love to hear! Thanks for watching.

I just love your channel Rick, they look great 💖

Love it!!!💗 thank you :D

On e again, great recipe! Nice to see a tamal that is moist!🤗

I like your professionalism, and I miss the TV show!! Thanks for all that 👨‍🍳 delicious recipies that you share with us!!👌👍👏

Happy new year rick for 2023

Johnson's Tamale Grotto -- tamales every day, beautiful tamales. I grew up in San Francisco where Johnson's was and had never heard about the holiday aspect of tamales until I was much older. Ooh! And then there were the Red's Tamales in the freezer section of the supermarket. Love tamales. They were a regular part of out dinner rotation. Thanks for the manageable recipe.

Love it, the extra space is for the sweet ones!! 🍍🍍🍍

Another great recipe!

I love this

Love love his cooking since I was 13 20 years ago. 🔥

I can’t wait till the weather cools down. I will try this recipe looks easy enough especially with a rotisserie chicken. Thank you for your inspiring videos. ❤😋

@rickbaylessofficial

14 күн бұрын

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

I’ve been intimidated to make tamales. I tried it with your method and it was awesome and easy to do. I didn’t make the sauce but I did my own thing on the chicken. Thank you for this post

Also, on the husk, there is a side that is smoother. Try to discern that side by rubbing your finger on it (or you can also use a towel) and put your masa and filling on that side. That helps the tamal to release easier from the husk too. ¡Buen Provecho!

@nancydaliamoralesrodriguez6122

2 жыл бұрын

33333333

Going for it Rick! Can wait

You made this look so easy. Going to try this soon.

Thanks.... Great content

Hi Mr.Rick Tanks Bicause You have many Mexican Traditions Specially, Mexican Food.

I love you Chef 😍 you are one of my favorites ❤

Good on leaving the stems on the cilantro. They're my favorite,and I've found that even people who don't like cilantro will usually enjoy the stems

Looking forward to this recipe. Watched this video this morning and now have the correct masa, better lard ( I think they laughed at me when I asked for Manteca at meat counter and it wasn't for carnitas), a chicken cooking for broth/meat, bought first tomatillos, etc. Feeling inspired.

@cynthiapm8149

2 жыл бұрын

Reserve your bacon grease. That's what my family uses instead of lard. It has a lot of flavor.

@bearpawz_

2 жыл бұрын

@@cynthiapm8149 Cynthia... I'm so glad you mentioned that! I was just thinking that I have everything I need to make them except for the lard. But... ((drumroll))... I do have a dish of bacon grease in the fridge that I wasn't sure what I was going to use it for. YAY.... I's ll make them tomorrow.. Good New Years Eve dinner! 😋

My first time making tamales. I followed your recipe, and they came out fantastic! Loved making the salsa verde too. I'm sure my wrapping technique will improve over time. Thanks for all the explanations too.

Rick. I gound him on PBS. No cable TV when we moved to AZ. Thank you for making me feel safe at home. 915. ❤

Thank you for saying you can use jar products. Also thank you for all the information it so helpful. I gives me the confidence to make them. Look delicious and going to make them in a couple of day for Christmas family gathering. Merry Christmas to you and your.

Muchas gracias por todo. I do it in steps. Meat and the broth for the sauce. Then the sauce and let cool then I combine and reward to mix and build flavors and meddle together. Then I prepare the hojas and then the masa. So about 3 to 4 days in prep but it's not the whole day and then you are ready to assemble. Steam and enjoy. 🙏

Can’t wait to make them

Thinking about making some Tamales this week. I like to use a combination of Red New Mexico Chile and Ancho for my Red sauce base. I have some whole corn that I Nixtamalize and then grind up for the Masa dough. Last time I made Tamales, after slow cooking my pork shoulder and chuck roast, I separate the fat from the cooking liquid. Use some of that along with some of the Red Sauce in the masa dough mixture. Really gives the masa dough some extra flavor. The combination of pork, beef and chicken makes for a very tasty Tamale. Also, there is a Tamale Masa Dough spreader utensil that makes doing tamales a breeze. You can evenly spread you Masa onto the corn husk in one single swipe. Then for the Tamale wrapping, I prefer the 'Baby Tuck' method. Over-fold it in-Roll it over.

I'm going to make these. The end product looks delicious.

I love watching your cooking shows the most - your stories & passion for cooking & all the fine details to presentation. Other chefs are too rushy & have such intense personalities lol. I used to try to catch your show on MTV tres I think around 11pm if I remember correctly which was a bad time to be watching you cook because everything was amazing. Glad to see your YT channel! I hope to use your recipes one day to make yummy food for my bf. Take care!

Excellent video!