Tacos de Bistec pt. 2: Bistec Encebollado | Rick Bayless Taco Manual
These elemental tacos are the specialty of the guys who set up big griddles around dusk throughout Central Mexico. Tacos of blistered, thin-sliced beef chopped together with the deep sweetness of caramelized onions may be the only item on their menu, though many of these taqueros hang up ropes of chorizo or longaniza at their stalls, too, so they can offer a little variety or mix everything together for their version of Tacos Campechanos ( • Tacos de Bistec Pt. 1:... ).
I’m taking you through the taquero version of bistec encebollado, so you’ll need a big skillet or griddle to create that delectable sear and caramely richness. I like to add a bit of sugar to encourage onion caramelization and, though, it’s not very traditional, I really like a good dusting of Mexican añejo cheese (or Parmesan) over the finished tacos.
Whether you buy bistec (Mexican grocery) or sandwich steaks (American grocery), they should be about 1/8 inch thick. Meat from either place will likely be listed as from the chuck, sirloin or even ribeye. Chuck is my favorite for this preparation.
Try the recipe yourself! 👇
www.rickbayless.com/recipe/se...
~Order your own Frontera Grill Taco Kit via Goldbelly: www.goldbelly.com/frontera-gr...
~How to make perfect homemade tortillas: • Masienda x Rick Bayles...
~Get the best Masa Harina for Tacos: amzn.to/45NsVfq
00:00 Rick's Intro to Bistec Encebollado
00:52 Chopping Onions
01:39 Slicing and Rendering Bacon
02:46 Onions in to Caramelize
05:40 Searing the Bistec
07:52 Mixing it All Together
09:23 Seasoning and Serving!
Пікірлер: 40
Hey Rick, I hope you read this. I’ve been cooking seriously for 4 years, had dabbled in authentic Mexican but nothing too crazy. About a year ago, I met a Latina woman who I started dating for a cooking for everyday. Your recipes have TRANSFORMED my Mexican food. One of her favorite foods, her Tia’s tinga, was dethroned by your recipe! I’m making corn tortillas that puff EVERYTIME! My carnitas, sopes, salsas, thank you! You have had such a positive impact on my life in the last year, I’d probably start to tear up if I was ever able to meet you. Thank you
I've watched your show ever since the beginning, Rick. You always come up with something new in Mexican. One day, I will come to The Frontera Grill in Chicago. Would like to meet you.
Awesome! Making this recipe tonight with leftover filet mignon. Thanks for this video! I LOVE your channel!
Hmmm. Alright, I'm going to have to try this bistec taco in the taco manual. Bacon, onions and beef sounds awesome for after Thanksgiving. Thanks Rick!
🎉oh yes! I’m going to do these for thanksgiving!!!thanks!!!
@guillerminastover7099
6 ай бұрын
I hope I'm invited...hehehe...😉
Looks delicious
@NavUpNorth
6 ай бұрын
😂😂
I am a huge fan of chef bayless recipes. This series is incredible! I will make every taco I can get, but I’m a bigger lover of burritos… I ate on the go much of my career, eating burritos are one handed perfection. Tacos come in a very close 2nd for one handed eating on the go mechanic & welder.
I enjoy your videos. I learn so much about the different flavors of Mexico. Than you.
OK, now that you have my mouth watering, what next? 😂
Woooo🎉
Muy bueno
That looks like heaven on a plate
Looks yummy Rick. Thanks a bunch
Amazing
This is what I want to do for Thanksgiving dinner!
@grenslitt
6 ай бұрын
Great minds think alike!😛
@daphnepearce9411
6 ай бұрын
I remember one Thanksgiving, my husband and I were in Mexico enjoying fish tacos and beer. I was very thankful!
@Lordcamilli
6 ай бұрын
You should! In Mexico we accompany it with frijoles refritos and red rice and you have an absolute feast
@grenslitt
6 ай бұрын
Well as it were I couldn’t wait for Thanksgiving because I had to try these tacos 🌮 last evening. The results are in. These are by far the most unbelievable and amazingly fantastic tacos ever imagined. Simple full flavor profiled vessel of goodness. My only suggestion is to add a smear of guacamole and make a double recipe for they are that good!!! Thank you Rick. You are a treasure. - Tsunami Tommy
Thank you.
looking good rb
I only clicked today on this clip because it sounded so delicious
I could just take that skillet and a fork to the sofa!
any chance of getting a video on cecina?
How do you do refried beans ?
Hi Rick. Does pork lard smell or stink? Is Bacon drippings the same thing?
@simongsmith
6 ай бұрын
Hopefully Rick will reply with the best answer but 1) bacon drippings will work in place of lard but depending on the bacon may add some smoke or salt 2) if you buy lard make sure it is not hydrodginized - it needs to be fresh
🍋🌶️🧀🍺
Can I sub red onions?
@tomorExtreme
6 ай бұрын
I think you should be sweet to use red onions.
I personally would not cut up cooked meat on the same surface I cut up raw bacon on. I also would not touch nearly everything in the kitchen after handling raw bacon. Great recipe though!
@evolvegod8761
4 ай бұрын
Bacon is cured, the surface is completely safe. A lot of ppl still don’t know this.
@cbc2780
4 ай бұрын
@@evolvegod8761 M. Ingram found in 1960 that cured bacon had 100000 to 1M salt tolerant bacteria per gram. Lactobacillus and Micrococci. Other researchers found catalase positive cocci in cured bacon. However I don't think swallowing that would make one sick but they could infect a wound
What type of downdraft or extraction do you use for your stove?
Anyone happen to know the size of that cast iron skillet he's using? #12 or #14?
@sousay2000
6 ай бұрын
That’s a 12 inch. I have one
@Foghorn225
6 ай бұрын
Around 7 minutes he says 12".
@Centinel1787
6 ай бұрын
@@sousay2000 Thanks!