Seared Steak with Browned Onions & Blistered Serranos
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- เผยแพร่เมื่อ 21 ส.ค. 2024
- Can you handle the heat? Rick Bayless makes skirt steak tacos with chiles torreados (blistered serranos) that pack a flavorful punch, while browned onions provide a rich, sweet counterpoint to these speedy tacos.
RECIPE: www.rickbayless...
"Tacos Everyday" vector illustration by kostolom3000/vecteezy.com
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I married a Mexican girl, and my mantra about the spiciness of Mexican food has always been "If you ain't sweatin', you ain't livin'."
Love your shows Rick appreciate the love of Mexican food. Your more Mexican at heart than most of my cousins.
Hey Rick, as I mentioned before I have been to one of your restaurants in Chicago. I love the passion you have for Mexican food. Muchas Gracias Don Bayless.
That moment you bite into it is priceless. Bring on the heat and the flavor. Well done!
You are the man bro!
I want go to your restaurant in Chicago... Gracias por promover la cultura
Thank god you are back. I missed seeing things from you. I have been a huge fan and follower since pbs days in 2007. First time i made chili rellenos was your recipe from your cookbook. I have stayed true to that since then. My husband loves how i make them even more then his mom's. Thank you again!!
More than his mom's? That's quite a feat. Just dont let his mother hear that, she would starve him if she ever catches him saying that haha
Theres a lot of "Mexican" food out there, but not real authentic Mexican Food. I remember watching his old show called Mexico one plate at a time. Always one of my favorite chefs. This is as authentic as it gets. I really like the way he embraces the culture and the passion even in the simplest of dishes. As a Mexican, it feels awsome to see someone really understand my food. Great to see you again Mr Bayless, brought back some memories of your old show.
I just realized the show was still around... Thats awsome!!! For some reason I havent seen it in years. I have some catching up to do.
Chef Rick I used to watch your shows on pbs on the weekends when I was in school as a young kid. You started my passion now I am 20 years old chasing the chef dream and I love everyday of it. Thank you for your inspiration .
I never thought about rolling a serrano or jalapeño like a lime or lemon to get max flavor, but I will now. Enjoy watching and learning from you and Pati's Mexican Table.
One of the few people have learnt to cook typical Mexican food from... and I am Mexican... I must say, you sir, are as authentic in your kitchen as are Las abuelas en la cocina
Cayate lo sico
Adrian Robles .. compadre. Con todo respeto, te sugiero te pongas frente a un espejo.. y te preguntes a donde esta tu nivel de ignorancia.. si sabes que es un espejo?, espero
You made no sense Daniel Gomez...pero to-do esta bien
Puro.comida.del.sur,
Did Huitzilopoxtli came to you at night, pulled your blankets and asked you if you learnt mexican cooking from that gringo Bayless???
Me too!!! :O
So great to see that you are back sharing more great taco recipes as well as cultural and culinary wisdom! I have prepared many of your Taco Tuesday offerings for my family and friends and i always get the same reaction. People are just blown away! I always respond by saying, “TH-cam”, “Rick Bayless” , “Taco Tuesday”! Great stuff chef! Thanks for sharing,
Our favorite Guero is back!
You make me always want to step up my game. Your passion is contagious
Rick those tacos are making my mouth water.
Please do more long-form videos like this. I really enjoyed this one. Can't wait to see more from you!
Nothing like your KPBS shows, seeing you interact at these mercados down south. Happy to see you back chef
So good to have you back, chef!
I watch you everyday on "live well" I so love that you love the mexican culture! You're awesome!! Hugs from California
Este guero si sabe de tacos y de comida mexicana gracias por gustarte nuestra cocina mexicaba
Muchisimas gracias Señor Bayless por su passion en cocinar comida Mexicana.
Yay! Taco Tuesdays are back! My winter needs this! By the way, the chicken thighs with creamy jalapeno salsa are still my favorite tacos.
Thank you Rick; super episode!!
I love this program!! Thanks Rick.
My favorite chef. Sir you are in my bucket list of people I want to meet. Greetings from Tulsa Oklahoma
I love the end when it was spicy 🌶 that’s always my favorite! 🤤🤤
Love your passion, your work is so appreciated! Helping lacking Mexican husbands across the globe hahaha
Welcome back chef 👍🏾
I love your videos, your delicious mexican style recipes, your personality and I’m glad you’re here in TH-cam channel 😊😍
Very nice Rick, for years i have been buying aranchera meat for tacos and grilling. I recently started buying diesmillo with the bone and i cant get enough of it. Intense beautiful meat flavor
Rick is the man. Those tacos looked so good. 🇲🇽
Wow! Those tacos look delicious, authentic and bloody hot! Thanks a lot!!
Glad you are back! I have been using the most leanest cuts that didn’t render enough flavor & were too dry so thanks for the beef tutorial.
You rock Rick Bayless. Saludos desde Zacatecas Mexico.
Well, I guess there is no doubt if Rick is hardcore. DAMN.
My mouth was watering before you said it, Rick!
That looks great. Good to see you back, chef.
Yes!!! Glad to see you're back!
Hi chef, welcome back!
You're THE one!!!👍👍
Like always .... IMPRESSED!!!
I love watching you cook and learning so much from you. Keep these videos coming!
Yes!!
Jus like I grew up eating ❤🔥
You’ve earned yourself a new subscriber!!! It’s rare for me to subscribe to somebody after watching only one of their videos... but this did the trick :)
Yes , new videos!!!awesome sauce !
Glad to see you back Rick!! I follow you and your bro Skip!
I love your videos, so simple yet so delicious. Greetings from Mexico city.
One of my favorite ways to prepare steak tacos!! Que Rico!
Welcome, welcome back.
Chiles TORREADOS=extra HOT!!!! Simply love the description.... Thank you for all you do with your tacos and all things Mexican. I love this "Taco Tuesday" videos :)
My favorite Chef!!!
I remember watching him on tv . He’s awsome just subes...!
Thank god you’re back, I was wondering what’s up with you. Good video like always. 🤘🏼🤘🏼
And an awesome video ending.
Great new video. Thanks for the inspiration, and keep the new videos coming!
I love your show and the food. I will be getting these cuts. You and Alton Brown inspired me to become a chef. And i thank you.
Have you Ever made Corundas?
They have other names as
Ash tamales
Corn tamales
Corn dumpling
Jocoque
Uchepos
Packages of rolls
From Michoacano, Mexico?
I think a friend made that for us once; they were sooo good! And she made some kind of garlic, pepper, oil salsa. Wow, I'd love to know the recipe.
Loraine Spencer yes I would love to have a great recipe and see rick make it too. That will be a treat
Great looking recipe, and that is a clever, and simple, way to do serranos that I am definitely going to try.
Minor nit ... you cut the meat too soon at 8:00, and it bled out. I like to let it rest until it's warm (not hot) before cutting, then gently rewarm it in the wave, immediately before assembling the tacos.
Oh, and a tip ... instead of salt try brushing (or misting) the meat lightly with a little diluted fish sauce on the top, then point a fan at it and let it dry for 15 mins or so as you finish your mis en place ... the little dose of fish sauce helps intensify the umami and beefy flavor. Just be careful not to overdo it, or the meat might take on a dried catfood aroma.
Lo más parecido a un genuino taco mexicano felicidades! Saludos desde México
So happy for a new Taco Tuesday!! Love your videos!
My mouth is watering 😋
This makes me so hungry
I love your videos, keep them coming.
I'm so glad Taco Tuesday is back!!! Thanks Rick :)
This tacos look so good I'm craving tacos
ON GRILL OR INDOOR- This is how it's done. Auth, Simpl. Qck & Not 4THE FAINT OF HEART - PACKS MASSIV FLVR. RIFF: Use of Manteca highly encouraged (hope ur sticking to ur workout regimen) & the use of "Arrachera con Cuero" ( trans. Outer skirt - double the price/lb but worth it)
Amazing
Ranchera, you'll never look back!
Want a tip. When you eat tacos out in the woods . It tastes way better
Awesome!!!!
Blistered (or did you say "angry") serranos, I like it. Thanks for that tip!
You are amazing
If you are wondering what toreados mean. Toreando means bullfighting. So you kind of mess with the chile to make it hot like you would mess with a bull to make him mad. :)
Me gusta mucho como cocina este señor a pesar que es gabacho lo felicito me gusta verlo cocinar. Toda la comida mexicana la cocina muy sabrosa me suscribo a su canal. I lik.......
¡Que Rico!
These look delicious chef! Im gonna try and make them next week
Looks fantastic Yum!
Four greatest words in English dictionary "Fresh rendered pork lard"
Hard to disagree.
Place by me does a dish called tacos de tomas. Preperation seems the same except thwy ise chicken. Great tacos. Super hot.
Really good to learn the meats in both languages - scared of those hot peppers though...lol
My mouth is watering 👍
Chucks made great steaks!
Hell yeah! Taco Tuesday is back!
DAMN!
Rickissimo riquissimo
Wow, delicious!
Great job outstanding!!!!!!
Should be "chiles toreados" not "torreados," but they look so good!
Delicious 🖒
Super informative,thank you sir!
Thats looks so yummy😋
Smells like something that should be cooked outside whooo!😂
I'll try meat #3 nice price points! Thanks Chef!
Marimba de Chiapas! When are you making a show there (Chiapas Mexico)
Love taco Tuesday
I buy the "top round tip steak" which is the best skirt steak at Costco
Yum!!!
I can smell it through my phone
I have just recently subscribed to your channel,, and have noticed a Italian oven in the background of some of your videos. Do you have any videos using it, or will there be some in the future? Thanks
Eres el mejor! You the best! Still cooking you enchiladas verdes. Did u taste, the heat meat tacos?
👏🏼👏🏼👏🏼
And thin cut milanesa
You should make a Nayarit seafood dish
Bout time
Dig those stainless steel cabinet doors!