I’ve always loved Rick and his recipes but these latest videos I really feel like I’m getting to see the real (public persona) Rick. Slay Rick Slay, stay weird.
Every time I’m watching sweet heat I’m surprised and amazed and I’ll try them all, that’s a promise. The only thing that’s always hard to get is good chiles, but I had some success with growing my own this summer, so I’ll expand on that next year.
Made this last night with my leftover turkey and it was amazing!! Definitely did NOT seem like Thankgiving leftovers! Cranberry salsa was awesome too. Thanks for the inspiration Rick!
Looks divine Rick! Also, a quick and easy way to do the consomme would be using a pressure cooker, throwing in the bones (chop up that carcass! put your heavyweight cleaver to work) and veg/chiles/spices, cover with water, and pressure cook on high for 30 mins. This results in a 3 hour stock in 1/6 the time.
This is fucking brilliant!!!!!!! Fixin the chronically dry turkey issue!!!! I've also always wanted to try birria tacos but I can't eat red meat so I'm 100% making this this year!
Rick, we just bought a couple turkeys (post Thanksgiving sale) and want to do this and the pavo al pastor. Roughly how much meat (weight) should we save from the first recipe to make this one? Love the show, thanks!
Ok, practiced a small version with a leftover chicken last week, didn’t even have tortillas on hand & it was delish. Ready to go all the way this weekend. Rly easy, and so good. Better chiles & cheese at the ready as well. Can’t wait!
Its mexican cinnamon. It is not the same plant as cassia, which is the spicy version, originally from Vietnam, which is often sold as cinnamon, its the true cinnamon, more floral, and less spicy. Should also clarify, it is grown in Mexico, so is different than the OG from Ceylon.
We need a compilation of Rick's opening sequences.
I’ve always loved Rick and his recipes but these latest videos I really feel like I’m getting to see the real (public persona) Rick. Slay Rick Slay, stay weird.
Wasn’t expecting the horror episode to be post Halloween. Spooky theme is good for Canadian Thanksgiving leftovers, though.
These intros keep getting more and more iconic! I love it.
Thank you for watching Heather!!
Every time I’m watching sweet heat I’m surprised and amazed and I’ll try them all, that’s a promise. The only thing that’s always hard to get is good chiles, but I had some success with growing my own this summer, so I’ll expand on that next year.
These look amazing! What he's doing with the cranberries (cranberry chili crisp from last time and this cranberry salsa) is blowing my mind!
I am so making this birria with a leftover chicken carcass this weekend! Thanks Rick!
I love the campiness! This looks incredible and I am PUMPED for cookie season!!!
WE ❤️. Sweet Heat
And
Rick💖
And
His painted nails ❤️🔥🎀💯
I think chopping up the skin and sauteing it to get it crispy would make a great topping.
Loved the cranberry salsa idea. I’m definitely trying that ASAP.
Leftovers are the best part of any celebration meal!!
I cannot overstate how happy this makes me. Combines my favorite things, Thanksgiving and Mexican food.
Loved the dramatic intro! Also like how Rick ended waking up on the dog bed lol
I literally jumped and got goosebumps at the 32 seconds mark! LOL Great job! Love your videos, your recipes, and YOU so much!
Made this last night with my leftover turkey and it was amazing!! Definitely did NOT seem like Thankgiving leftovers! Cranberry salsa was awesome too. Thanks for the inspiration Rick!
These openings bring me joy. Tell Marie Kondo they're not going anywhere.
Definitely going to try this with chicken! Always love Rick's recipes and videos.
perfect after thanksgiving dish
Everything Rick makes looks so delicious.
Looks divine Rick! Also, a quick and easy way to do the consomme would be using a pressure cooker, throwing in the bones (chop up that carcass! put your heavyweight cleaver to work) and veg/chiles/spices, cover with water, and pressure cook on high for 30 mins. This results in a 3 hour stock in 1/6 the time.
Rick 😆 I always look forward to after Thanksgiving.
Happy Thanksgiving so grateful you are still cooking for us!
Choco is the star of that intro.
You crack me up! Great opening lol! Thanks for this, a great way to use up that turkey carcass etc. in a new way - love it and you!
9:58 Missed opportunity to put "BEERia" in post :v
You are one 'Wild and Crazy' Guy Rick!!!
This show has gotten sillier and sillier and I'm here for it.
The intro is almost as good as the recipe :D
This is fucking brilliant!!!!!!! Fixin the chronically dry turkey issue!!!! I've also always wanted to try birria tacos but I can't eat red meat so I'm 100% making this this year!
Ok, made this for the second yr in a row, got almost 10 quarts of broth, overwhelmed, but SO GOOD!! Froze so much, eating this several times soon.
Mexican food looks really beautiful, but I hate spicy food so I will propably hate it ( never tried Mexican food )
Need a revised thumbnail. Purple-face is not a good look for Rick.
Rick doesn't know about Thankskilling...
Oooh. Make a cranberry relish instead. Some tamarind in there would be excellent.
This was so fun to watch lol
Very creative and looks delicious
This looks absolutely scrumptious
Everything about this is glorious
EVIL TURKEY TWO: RREEDEMPTION!!!!!!
That looks so good, a definite must try!
I am living for the drama.
Wow very very very nice
Rick, we just bought a couple turkeys (post Thanksgiving sale) and want to do this and the pavo al pastor. Roughly how much meat (weight) should we save from the first recipe to make this one?
Love the show, thanks!
I think 3 lbs of cooked meat should feed 6 ppl easily
@@bosch1701 thanks, Rick. My wife and I loved this and the other turkey taco recipe so much!
Ok, practiced a small version with a leftover chicken last week, didn’t even have tortillas on hand & it was delish. Ready to go all the way this weekend. Rly easy, and so good. Better chiles & cheese at the ready as well. Can’t wait!
Rick is brilliant as always and, ok, what is that beautiful tortoiseshell ladle?
Is it possible to get a tool list?
Aren’t birria tacos supposed to be crispy? Or am I confused?
I’m still weirded out by the shape of that Turkey!
If starting with a full raw turkey, would you just let it cook longer?
non-native English speaker here: what's the difference between canela and cinnamon?
Its mexican cinnamon. It is not the same plant as cassia, which is the spicy version, originally from Vietnam, which is often sold as cinnamon, its the true cinnamon, more floral, and less spicy. Should also clarify, it is grown in Mexico, so is different than the OG from Ceylon.
So totally making this!
Bravo!!!
Love the intro and history about birria.! You have gained a new follower 🙌🏜️