Hugely appreciate the consideration of how expensive meat and such is nowadays; it really shows you care about your audience.

Why do I forgot about this world and just drift into happiness thanks to the seemingly brief moments I get to enjoy these videos? Thank you for everything.

Proving Mexican food really is some of the best! Never gets old!

Thank you Rick for looking out for the poor little guy and finding a cheaper priced meat 😊

Oh Rick, you've done it again! DEElicious.

Years ago, I would travel frequently for work and it would often take me to O'Hare. My favorite part of any trip was visiting Tortas Frontera and enjoying a Cochinita de Pibil torta along with a Goose Island beer. Thanks Chef Bayless for bringing so much joy to so many!

Lard makes the best beans, good job man! mmmmmmm so good

Rick is My Favorite Chef 🧑‍🍳 🙏✅❤️. Absolutely Fantastic. Muchas Gracias. 😊

You have a beautiful home Rick.

Looks like another keeper chef. Thank you.

Se me antojó mucho la torta. Thank you for the amazing videos.

Aye! Que Rico!! Thank you Chef Bayless!❤👍

Gotta make this soon!! Yummy!!

Delicious!

Always great stuff ! 😀😀😀😀😀

i like the way you give the lecture in cooking

I am watching this video at 8:30 AM, I can't wait to get home and do it...... sabrooooso.

That looks delicious Rick. Mexican fast food places should have it on their menus.

Delicious

I have all of this on hand! Feast time!:)

Steak sanga! Got to go on the hunt for a nice roll today, most times we use Turkish bread for steak sandwiches in Australia.

You're making me hungry!

My favorite I use carne Asada

@davidf.8345

12 күн бұрын

Carne asada means “grilled meat”. It could be flank steak, skirt steak, ribeye, etc. Usually , the meat in steak tacos and fajitas is skirt steak. I have a Mexican grocery store near me. They sell a lot of different steaks that are thin cut, so I use those when the prices are high. Thin cut sirloin steaks make great steak tacos at a good price.

yummy!

A sprayer for oil...brilliant. Thanks for the tip

I love the trick of adding the schmear of refried beans to the bread. When I make "American-style" quesadillas, I do one side of the tortilla w/ cheese and the other w/ said bean schmear, with my other fillings (meat and/or veggies) in between. The beans have a similar adhesive property as the cheese, but add another flavor dimension. Mmmmm. Love beans!

@johncspine2787

10 күн бұрын

Check out Brian Lagerstrom’s quesadilla recipe.…(he’s got so many great recipes ) I don’t use his cheese blend as I’m lazy, but the homemade flour tortillas are awesome, I use organic sunflower oil to make them, let the dough balls rest a while, super easy, they turn out amazing! I put tons of green onion and cilantro inside, and use a big pot of really hot water to smush them down when frying..I’ve made that recipe a zillion times! I’ve gotten good at Mexican rice too..super flavorful..

Hey Rick, thanks for mentioning the cost of meats these days. Our family likes to get Chuck Roast at our local grocer when it's on sale for $5 a pound every few weeks. Can we thin slice chuck roast for this recipe, considering the insanely high costs of skirt steak?

@arthurdent6256

8 күн бұрын

If there's an in-store butcher where you get the roasts I'd ask them to cut the roast into steaks for you. With some googling I came across this in regards to chuck roast as steaks, "Cutting against the grain will result in more tender steaks. Boldly grab the chuck roast and slice it crosswise into steaks, perpendicular to the grain. Aim for steaks that are about 1 to 1 ½ inches thick. Remember to use a smooth and continuous motion when cutting to maintain the integrity of the meat."

That’s funny, I was thinking of ordering out tonight and getting a torta from the local Mexican place. I’ll tell you right now, it wouldn’t have compared to Rick Bayless’ version lol

K Rico!

I get carne Asada tortas all the time 😊

That pepper grinder looks terrific. What's the brand/model? Thanks.

we use a ribeye.... delicous

Today I learned you’re Skip Bayless’ brother.

My wife and I were really disappointed with the choriqueso one (filling was just too squishy/homogeneous for us, flavor was awesome), but I know we're going to love this one!

Interestingly, skirt steak and flank steak are the exact same price here. So I’m going with skirt. I can’t wait to try this!

Delish!

Did anyone else have an anxiety attack over the moving order and placement of those roll halves on the baking sheet?

@davidf.8345

12 күн бұрын

Why?

Looks great chef. I'm Gluten intolerant and can't eat dairy anymore but I would eat these and put up with the consequences later.

Please do a featuring with Oscar Meza, la capital is his channel, he´s the best from Mexico

Chef, surprised you have an electric oven, any particular reason you don’t use gas?

London broil or top round is a good replacement

Hold on Rick why did you put back the bark ends of the steak? Those are the cooks treat. :)

Pambazos and tortas de lar barda are next...

This guy really should fade into obscurity.

just seeing the talk about cut of meat for this. I'd say just get a New York Strip or Ribeye, which ever is on sale and slice it thin after cooking. Probably much better than eye of round or top sirloin imho.

😋👍

Well… I know what I’m making this week!

I would love to know the translations of meat cut names from Spanish to English

Chef Bayless, what’s on the wrist? 👀

No avocado!!! I don't question your skill but avocado is a must on a torta

I like eye of round way more then flap or flank. Flap to me has a strange taste and eye of round is way more beefy tasting.

@gregorymoats4007

13 күн бұрын

Beefy is why I love hardwood grilled hanger steak. When handled with deft hands onglet , another name, is fabulous!

@gregorymoats4007

13 күн бұрын

Diaphragmatic Pilar is the muscle

@rwefree9469

13 күн бұрын

Over the years I have found eye of round flavor to be very inconsistent, not good, and way too tough, even when braised. Have not bought it in years. Flank is a great choice for this recipe, as well as tri-tip.

YOU PUT LARD ON THE BEANS BUT DIDNT FRIED THEM? I WOULD HAVE DONE IT. AND BEFORE ADDING THE FRIJOLES TO THE BOLILLO, I WOULD HAVE PUT MANTEQUILLA, YUM. BUT THATS JUST ME.

I’m making his World Famous Guacamole right Now. On my channel MickCotton BBQ ✅🙏. Rick is A Master & Professor of Mexican & Latin Food. Absolutely The Best 🏆🏆

The only problem with cutting the meat that way is that when you take a bite, the whole strip is going to come out and land on your chin. You have to cut the meat much thinner, and that's hard to do when it's warm.

@randallmarsh1187

13 күн бұрын

Not really, when you cut across the grain like this the meat will tear at the grain and as big as your bite.

A chuck roast cooked sous vide for 24 hours and then seared would work well here too. I use the recipe on the Chef Steps channel and the meat comes out tasting like ribeye. Finally, try raising your hand 12” to 16” above the meat when you’re salting it and I believe that you will find that you get much better coverage that way. Excellent video!!!

@CptShiba

13 күн бұрын

Aint no way you just tried to tell a 7 time james beard award winner and michelin-starred chef how to salt some meat 😂😂😂

@Lettuce-and-Tomatoes

13 күн бұрын

@@CptShiba None of that’s true. Now, go apologize to your parents for being so ignorant. 🇺🇸🏆🥇

@meatgravylard

13 күн бұрын

​@@Lettuce-and-Tomatoes Are you really that stupid? Put your crack pipe down and ask for help.

What a weird pepper grinder

Your missing ham, cheese, lettuce, tomatoes, 😋

You didn’t even take a bite.

@peterscook1

13 күн бұрын

Seriously!

Very expensive at his restaurants and even more at the airport

@shawnp4155

11 күн бұрын

For something that would cost you 50 pesos at countless street vendors. I can't wrap my head around trying to make Mexican street food "chique".

Would be wonderful if you demonstrated more vegetarian recipes. Good for health. Good for planet. Thanks for your excellent videos.

@Jbl793

13 күн бұрын

Stop

@DiscoCatsMeow

13 күн бұрын

This would be excellent if you grilled a big portabello mushroom. Vegan/vegetarian can be good for your health and it is a personal choice. But please do your research. It is not better for the planet. Entire ecosystems are being destroyed in S.America to grow quinoa and other grains. Same in other areas. Being responsible in growing practices be it beef or grains is the only thing that is going to help.

@kellypatterson6425

13 күн бұрын

It’s a little weird you didn’t post this on any of his many vegetarian recipes. You know how to click, don’t you?

@whereRbearsTeeth

13 күн бұрын

Nonsense. Educate yourself. Vegetarian diet is NOT healthier than a diet that includes meat, nor is it better for the planet.

@kellypatterson6425

13 күн бұрын

@@whereRbearsTeeth my man. I eat meat, but I wouldn’t argue it’s good for the planet. Carbon? Land use? Fossil fuels? Maybe instead of saying “educate yourself” you could try to formulate a statement that supports your position, although it’s probably silly.