I'm a simple person, I see Rick, I click 😉

Rick is an excellent instructor. Love his shirts ! Nails eye-catching in this video. More please.

@kathleen9750

Жыл бұрын

I agree! Everything is on point! ❤

The pan to the editor with the book on Masa… perfect comedic timing reminds me of the BA days ❤️

Always love Rick's videos...but the lighting??

I LOVE that you're using masienda masa harina! Can't wait to make this recipe - my wife and I can't get enough of your channel and cookbook!

Empanadas 101 ❤. Muchas Gracias Prof./Chef Rick ☺️

Greetings from Seattle! Love your teaching style and recipes Chef Rick

Just bought Ricks book, and now im even more obsessed with Mexican food!! ( book is mi cocina)

How cool, Rick! My 5 yr old was just asking me about empanadas this morning! One of his favorite books was talking about them 😋

My grandma just passed away this January and she used to make empanadas like this, filled with flor de calabaza, rajas y queso. I'm gonna miss those empanadas and so much more. I'll try this recipe to remind me of that ❤

my mom puts salt in the masa, so maybe in Jalisco it's more common to put salt in it. Hard to say since my mom kind of just made up everything since her mom didn't teach her.

So in love with the nail polish color!

You can used dried or canned Pozole to make your own "fresh" masa. Way better and fresher tasting than using dried Masa Harina.

I can't wait to try this recipe. And Rick, I absolutely LOVE your shirt!

Love it. Thanks your info was awesome!

I love empanadas and the pink tortilla press! ♥

wow,Rick,from what I ve seen so far,you re definitely my favourite guy on the food52 network! I ve never been big on cooking,but I m seriously thinking about giving your recipes a try...mexican food looks delicious...keep it up,Prof Martinez! greetings from Europe!

Rajas con crema is my absolute fave. I'm excited to try this

Awesome video

I love you. And your food. No, honestly. Makes a real difference for me every week when I make something from your book

Really great video!

Nice Rick 👍look amazing food 🤤

As always the nails are great but the gloves👍🏽

Cannot wait to make these!!!

👍 great work Rick! I like the little quiz you did too 😊

Those are what people from CDMX call quesadillas it's kinda big debate between people from CDMX and the rest of the country cause everyone but CDMX agrees that quesadillas need to have cheese.

Yum!!!

Love, love, love this! ¡Gracias! Was one of the masas you were using a red corn masa? And how do you recommend buying in the states? Dry or wet from a shop? Thanks again. (I’m familiar with blue corn and use it often but haven’t seen a red one.)

Nice

Where ya get that pink press?

I had a few Mexican coworkers tell me to use "Masa" brand flour? Mix? to make tamales. It was the ONE brand with MA on one line and SA on the next. I have never been disappointed, it turned out almost exactly like theirs, only I added more spice to the meat. One had a daughter that taught me about Valentina's hot sauce, because she dipped Doritos in it. Valentina's became my favorite hot sauce after that, and ever since. It's on my short list of hot sauce, ahead of Tabasco. I do know that one brand of Masa flour/mix is corn that has been treated and needs fat and liquid to be added to make it properly. I am very careful to use what they taught me, except I add more spice because I like spice.

I add salt, too (and sometimes chili powder) to my masa mix

is it possible to keep these in the freezer before frying?

The Spanish Inquisition of fillings.

What brand of salt do you use, and how do the measurements compare to Morton or Diamond Crystal?

What’s the brand of masa you used?

I have been so excited to see Rick's bright and colorful new kitchen but this looks like there was a Gingham filter popped on this! What happened?

why do you have to take the skin off the poblanos?

How'd you know my name? Nixtimilization. spelled poorly.