I watched this with my mom who’s from Michoacán, and she was like “yep, yeah that’s right.” And she’d anticipate what he’d do next! I’m also really happy Rick kept this recipe true to traditional Mexican culture...especially when he eats the chile with a piece of tortilla, that’s how I grew up eating. And yes Chris, you’re awesome in your own right, but beans don’t belong in this chile lol they belong on the side.
lol I find it very funny that in almost all of BA's videos Morocco is at his station eating and judging others. I want a video of just Morocco chilling at his station!
the way Jesse looks at Rick, Rick talking about his mom and the love he has for her, the little bickering between Chris and Rick, this video was an emotional rollercoaster and I'm ready for another turn!
Saw this video yesterday. Bought the stuff this morning and I'm getting down in the kitchen! I'm Hispanic as is my husband but I've always been afraid to make this recipe. You made it seem so easy so here it goes. Thank you! Side note.. I totally painted my nails today so I can have your vibe lol
Having made this, a few tips: * this recipe takes a long time to actually gte the chile thick (2-3 full hours of simmering) * I typically strain my chile sauce but Rick doesn't, and I think not straining it is key to thickening the sauce * Adding a touch of flower after browning the meat would likely help thicken the sauce quicker * Smaller cubes (1/2 inch by 1/2 inch) is definitely the way to go
This video tugs at my heart strings; such a beautiful tribute to his mother, I shed a few tears watching it while learning how to make Chile Colorado via his mom.
That’s mouth watering! Yes, it’s best when it’s thick. That would make the best burritos with rice and beans. I noticed you didn’t roast the chilies prior to the soak? Is it because the they were still on the softer side? Thanks for the content, I’ll try your recipe.
As a Mexican who grew up on my grandma's homemade tortillas and Chili Colorado with a side of rice and beans, this who episode made me so unbelievably happy. Thank you for that 😭❤
At this point I'm not even sure anymore what's the best part about this channel. The awesome personalities of the people working there, the delicious food or the hilarious editing. 😄💛 Probably a combination of all three. Keeps up the great work, guys! 👨🏽🍳👩🏼🍳 👏😋
"I'm a beans in my chili kind of guy" Chris Morocco is now cancelled (I'm joking, but WOW) Also please, for the love of all that is holy, give us more Rick. I need my fly gay uncle making more Mexican food YESTERDAY.
"I made duck fat flour tortillas, feeling a little extra" This is the extra you can honestly be as much as you want to be and it only makes it better😄♥️
I think they started to realize the value of their youtube channel as a source of revenue and have invested in it more heavily. The recent uploads have been longer, more numerous, and contains more of all the talent we've been blessed by. They're taking it seriously
Ya, printed media is dying. I think they've both recognized the need to engage online media more thoroughly, and they've acknowledged the response to the incredibly charismatic crew they've got in that kitchen.
As a native New Mexican, this video made me all kinds of happy. I just made the beef (simplified - no sage, no cumin, add onion) version of this last week and it is absolutely one of my favorite things to eat/make.
the way he explains each ingredient is really really beautiful, as well as easy to understand. he makes all these comparisons that gives you a vivid visual for why each ingredient exists in the recipe and it makes me appreciate the dish so much more.
Oh get over it. It’s more important to be understood than grammatically correct and anyone watching this video knows exactly what he’s talking about. Stop acting like winning a spelling bee means anything in the real world. This isn’t a NASA mission. It’s Chili Colorado and nobody mistook it for Baklava over one letter.
According to the Chile Pepper Institute at New Mexico State University, the original Aztec spelling for these fiery fruits was "chilli." Spanish-speaking Mexicans later changed it to "chile." And today in the U.S. (except New Mexico) it's called "chili." According to CPI, "chile" refers to the plant, such as "chile pepper" and "chili" is used to define a culinary dish such as "chili and beans."
This was a very sweet video. I love the videos when we really get to know the chefs. Every one has a special mom dish thank you for sharing yours Rick.
I started a new job this year. I brought your browned butter cookies to work for Easter. 2 batches of them. All gone by the time I went to break. People couldn't stop raving about how good they were. I believe those cookies are what helped me survive the seasonal period.
Very pleased with how this turned out! Had to change up the chiles a little, as the store was out of some varieties, but still turned out great! Thank you so much for sharing!!!!
This in incredible, Rick, could really feel the love for your mom and her cooking in this dish - not to mention, my mouth is watering. Must make this when my mom and dad move here in a month! And hey, if you wanted to start a series on chillies so ppl can get over their fear of them and come to love them as much as we do, THAT WOULD BE AMAZING.
First time I've seen Rick do a recipe and I just love him. I was really curious as to what an authentic chile colorado would be like. I figured out years ago that this is not the place for chili powder. I also do from dried soaked chiles. I use ancho, guajillo, and New Mexico (yeah I'm from NM.) I will also add a dried chipotle depending on the level of heat I'm after. I always soak in hot water but now will definitely use chicken stock. And ditto with everyone else on the awesome opening!
Dude, I can taste the chili from your facial expressions. That is so freaking awesome that you can directly connect with your mom, through that dish. 💖
Thank you Rick for sharing this recipe with us! Is there no lovelier tribute to our moms than sharing the food that made us love them so much? It looks absolutely delicious!
OMG! Finally.....I stumbled upon this video....the town where I used to live had the best Chile Colorado...I used to eat there just about weekly.....then I moved away...and where I am at now...they just don't get it .... so I decided to make it myself....thank you Rick....this recipe is the way I remember it....now I have the recipe! THANK YOU!
Austin represent! I am in love with Rick's food, energy, and personality. Gosh his cooking is reminding me of when I used to visit my Abuela in west Texas.
Tried making this recipe and it didn't turn out to bad! the sauce at first was bitter, but I added some honey, vinegar, and salt, which seemed to fix the issue. the meat was super tender and full of flavor once I was done cooking. I paired it with a street corn salsa recipe to mellow out the spice for my parents. I will definitely be making this again, Thank you Señor Martinez!
It is really good. I have made it three times now. With homemade tortillas. But not duck fat...I'm all out of duck fat. If you want to make those tortillas that I make: 3 cups Organic, Unbleached Flour 1 teaspoon Salt ½ teaspoons Baking Powder ⅓ cups Canola Oil 1 cup Hot Water Preparation Instructions Mix the flour, salt, and baking powder with a whisk. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed. Cover with plastic wrap and let the dough rest for about 30 minutes. (I have also refrigerated it overnight).
Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the tortillas and serve warm.
Can we get more Rick makes please! I love getting the lessons on dried chilies, how to buy packaged tortillas, tips like getting the can taste out of hominy. I live in a small town and all we have are these terrible “Mexican” restaurants. I can’t even buy most of the ingredients in my area. I have to drive 2 hours to get it. But every time it has been so worth it. I grew up in a Mexican household, these videos help me bring the same food to my children.
Mexican oregano is in the verbena family, European oregano is in the mint family. They share many compounds and flavors, but they are botanically fairly different.
I love Ricks videos and Chili Colorado is my favorite dish especially with Mexican fried rice and flour tortillas. My mom loves to use bone-in pork chops because the bones give it more flavor. She also puts the sauce through a strainer and runs water through the strainer to get more of the sauce.
THIS RICK INTRO. 100% I'm all for the super friends/avengers/justice league pizza group. But give me rick as the Deadpool. Or some other non-chef hat wearing, blue finger nailed, luchador aproned, culinary superhero.
I've made Chile Colorado plenty of times, but I learned something today. I've always just used store bought dried Chile's, and the guajillo/passilla are always dry and brittle. But the last time I made it, the guajillo were a little damp and pliable, which I thought was bad. I still used them of course, now I know that's desirable.
i love chili colorado! my grandma makes it for christmas every year. she puts peanut butter in it to thicken the sauce and it sounds weird but it's super good. i just moved out and i made it by myself for the first time a few days ago.
This was a really beautiful tribute to Rick's mom. You could just tell how much she means to him. Wonderfully done BA
I'm glad he put on the gloves, those fingernails were too distracting.
@@Powertuber1000 Yes, your reactions to 'something different' may hinder your ability to take in things you see and hear around you.
@@Powertuber1000 lol I agree.
i refuse to believe this intro was edited. i believe with my whole heart that's just what happens every single time rick walks into a room.
Agreed!
LMAO! He's adorable.
I think Molly is the kind of person who'd just throw her arms around Rick, rather than just blow a kiss
same
"We're starving out here!"
"Simmer for 2 hrs"
l1233799 They have a swap
@@Throne030 I doubt they have a swap for that though. If it's more than a day maybe.
@@kedronmallia939 he literally said in the video that they had a swap (plus the people in the background are in the exact same position)
@@Throne030 I agree. The old "here's one I made early". But the idea is funny though :)
@@gillewit lol sorry haha you're right, i watched it in parts so i forgot 😚
This channel is slowly turning into a sitcom and I love it!
oH MY GOD THAT WAS WHAT'S GOING ON
Like I was trying to find the right word for a while
It's kinda like the office
@@Margar02 the kitchen
Little cat fight with a hangry Chris? lol
okay, pls make that rick's intro every time. every. damn. time. please.
Yes please I nearly fell off my chair laughing
But tell brad to be part of it
But don’t end the intro/start the rest of the video with “so this recipe is really my mom’s...”
@@SecondEvilEx No.
Ohhh Rick's own show but with this as the intro! 👀
when he was getting choked up about his mom UGH MY HEART
Yeah, me too.
Is she dead
@@sb7046 i think so, cuz he said "in her memory"
Bless that intro, Rick is such a fox
Do You Even Thrift? He is!
Who's the hot Latino chef who's got ALL the hottest chili recipes?
RICK!
Ya daaaamn right.
Rick needs no introduction, but I’m glad they gave him one he deserves. Lol
bless.
I watched this with my mom who’s from Michoacán, and she was like “yep, yeah that’s right.” And she’d anticipate what he’d do next! I’m also really happy Rick kept this recipe true to traditional Mexican culture...especially when he eats the chile with a piece of tortilla, that’s how I grew up eating. And yes Chris, you’re awesome in your own right, but beans don’t belong in this chile lol they belong on the side.
Chris Morocco can juggle chainsaws without his hands ever leaving his hips.
Chris is the man
And use the chainsaw exhaust to make butter sauce
And temper chocolate at the same time
Rick really hit us with the Barefoot Contessa "but store-bought is fine" at 2:51.
Just don't get storebought tortillas, that's all he asks
I mouthed it before he said it hahha
Morocco being hangry in the back is a BIG MOOD
His station is right behind where the shoot new vids. He sees and smells everything.
I'd be hangry everyday until they fed me.
Was Morocco SERIOUS? Maybe he should pack a pb&j every day.
Boarder line cringe...
I, too, found it funny. Reminded me of my own kids.
lol I find it very funny that in almost all of BA's videos Morocco is at his station eating and judging others. I want a video of just Morocco chilling at his station!
Rick: simmer for two hours
Chris (Hangry) Morocco has left the chatroom
Rick: *You're dead to me Morocco!*
🤣😂😁
Girls, girls ...
the way Jesse looks at Rick, Rick talking about his mom and the love he has for her, the little bickering between Chris and Rick, this video was an emotional rollercoaster and I'm ready for another turn!
Wow this beginning was mesmerizing. I love this crew.
Saw this video yesterday. Bought the stuff this morning and I'm getting down in the kitchen! I'm Hispanic as is my husband but I've always been afraid to make this recipe. You made it seem so easy so here it goes. Thank you!
Side note.. I totally painted my nails today so I can have your vibe lol
These edits are just getting insane!!! Bless you
Bork Bork lol his mom died
Jordan Johnston did you need to say that?
I didn't know Chris was from Boston! That explains his reserved and uptight, but hilariously cutting personality. I love him even more now.
That slight pan to Chris right after Rick mentions beans at the very end 😂😂
Having made this, a few tips:
* this recipe takes a long time to actually gte the chile thick (2-3 full hours of simmering)
* I typically strain my chile sauce but Rick doesn't, and I think not straining it is key to thickening the sauce
* Adding a touch of flower after browning the meat would likely help thicken the sauce quicker
* Smaller cubes (1/2 inch by 1/2 inch) is definitely the way to go
You can probably just skip the salt in this recipe cause Rick throws so much at Chris at the end.
Hahaha that's so funny
Snap, snap, snap! That line was worthy of one of those real housewives or sports wives shows. LOL
@@biggdaddy202003 thank you 😭😭😭 that is the nicest thing anyone has said to me 🥰🥰🥰
@@borkbork3950 🎉💐💐🌹⚘⚘
(There y'go, love)
😂😂
If I could manage a fraction of this guy's style and presence...
@Nosferatu Zodd bro you watch bbq asmr lol you are the weirdo
@Nosferatu Zodd What are you even doing here? This is a cooking channel. Stop being mad.
yea man hes dope
Throwing my hat in the ring, I’d love to see a mole recipe. Great video.
🧐 a man flavor I see!
You'd eat a mole? Gross.
Chile Colorado is technically a mole. But I agree, I'd love to see Rick tackle Mole Negro or Mole Amarillo
YesYesYes!!
Molé lol
This video tugs at my heart strings; such a beautiful tribute to his mother, I shed a few tears watching it while learning how to make Chile Colorado via his mom.
Chris Morocco in the background, as usual.
That's the patented Morocco Lurk(tm)
He's tremendously envious of other people when they're in front of the camera
That's kinda his office!
@@CurryCrave he knows they're shooting and he carefully places himself in the background shot
I think that's his station in the test kitchen.
1- his nails are so on point......
2- jesse was...straight up checking on him I KNOW IT I COULD FEEL THAT GAZE FROM HERE
Yes! I was like am I the only one who noticed that?! Thank you 🤓
Thanks god other people noticed! That was some damn blatant flirting. I mean, can’t say I blame him, Rick is an icon
omg thank you, that was a gigantic crush in the makings
His eyes were *sparkling*!
The little smile, "What was the development process?" little smile, downward cast, smile...Love it.
I think every test kitchen editor needs a personalized intro now... Ricks is so fabulous, just like him 😍
Omg yes!!!!
That’s mouth watering! Yes, it’s best when it’s thick. That would make the best burritos with rice and beans.
I noticed you didn’t roast the chilies prior to the soak? Is it because the they were still on the softer side?
Thanks for the content, I’ll try your recipe.
"I do kind of miss the rice and beans"
**Pans to Chris Morocco**
Chris is never wrong
...Morocco is always right.
@Andrew Gomez *Chris is never wrong*
@Andrew Gomez ew not refried, frijoles charros! I always associate refried beans with breakfast foods.
As a Mexican who grew up on my grandma's homemade tortillas and Chili Colorado with a side of rice and beans, this who episode made me so unbelievably happy. Thank you for that 😭❤
That intro, straight outta Bollywood 😂 so extra 😂
I think it was pretty EPIC 😂
So true! Like the beginning of a 90s Bollywood song... 😃🤣😂
I came here to say that
So much masala in that walk
At this point I'm not even sure anymore what's the best part about this channel. The awesome personalities of the people working there, the delicious food or the hilarious editing. 😄💛
Probably a combination of all three. Keeps up the great work, guys! 👨🏽🍳👩🏼🍳 👏😋
"I'm a beans in my chili kind of guy"
Chris Morocco is now cancelled (I'm joking, but WOW)
Also please, for the love of all that is holy, give us more Rick. I need my fly gay uncle making more Mexican food YESTERDAY.
SAME
My heart broke.
Nobody:
Chris: I'm definitely a "bean-in-my-chili" guy.
Disgusting. That is the WRONG WAY TO MAKE CHILI!
"I made duck fat flour tortillas, feeling a little extra"
This is the extra you can honestly be as much as you want to be and it only makes it better😄♥️
Those shoes in a kitchen is being extra. Duck fat is just more goodness.
recoil53 clogs like that are pretty standard for chefs to wear.
Had to jump on here to say that I tried the recipe this weekend and OMG... it's phenomenal!
Best intro ever!!!!!! Is it me or has BA really upped its game on these videos recently?
I think they started to realize the value of their youtube channel as a source of revenue and have invested in it more heavily. The recent uploads have been longer, more numerous, and contains more of all the talent we've been blessed by.
They're taking it seriously
Ya, printed media is dying. I think they've both recognized the need to engage online media more thoroughly, and they've acknowledged the response to the incredibly charismatic crew they've got in that kitchen.
Molly trying not to laugh at the opening. Priceless.
As a native New Mexican, this video made me all kinds of happy. I just made the beef (simplified - no sage, no cumin, add onion) version of this last week and it is absolutely one of my favorite things to eat/make.
Made this tonight -- blessings to your mother! Sun-dried chilis are a game changer ingredient... I think you may have just made my whole summer
"A love letter to my mom", wow. My mom passed at 49, and every time I use her recipes it is like she is right there with me.
Temper your beans, Rick.
I absolutely adore when anyone uses the tortilla as a utensil, it warms my heart and reminds me of family dinners.
THIS EPISODE IS SO EMOTIONAL He uses past tense for his mom. Using his moms recipe. Bring his mothers memory to people is the kitchen. BEAUTIFUL
Is it sad that I am just used to past tense when referring to one's mother that I didn't even notice? I'm only 22 and I use past tense for mine.
Takes note: “never feed Chris Morocco unseasoned/unfinished food unless you wanna get your head chopped off”
Rick is back, awesome intro!!!!
the way he explains each ingredient is really really beautiful, as well as easy to understand. he makes all these comparisons that gives you a vivid visual for why each ingredient exists in the recipe and it makes me appreciate the dish so much more.
Jesse Sparks is so sweet and friendly... That's the one friend you can always go to for long talks haha! Love him.
Somebody fix the youtube title. It's not "Chili Colorado", it's "Chile Colorado". It's correct in the video.
Bumping so they can see this comment
Actually, Polly Pedantic, Rick spells it "chili" and it's his recipe, so calm down.
Oh get over it. It’s more important to be understood than grammatically correct and anyone watching this video knows exactly what he’s talking about. Stop acting like winning a spelling bee means anything in the real world. This isn’t a NASA mission. It’s Chili Colorado and nobody mistook it for Baklava over one letter.
According to the Chile Pepper Institute at New Mexico State University, the original Aztec spelling for these fiery fruits was "chilli." Spanish-speaking Mexicans later changed it to "chile." And today in the U.S. (except New Mexico) it's called "chili." According to CPI, "chile" refers to the plant, such as "chile pepper" and "chili" is used to define a culinary dish such as "chili and beans."
Scott R well this mexican dish made from not native americans or spanish but u know the mix is chile
This was a very sweet video. I love the videos when we really get to know the chefs. Every one has a special mom dish thank you for sharing yours Rick.
rick be serving amazing dishes and looks
didn't expect to get my wig snatched in this channel. the power he has
I'm dying for that intro. Literally, I giggled still I started coughing and had to use my inhaler.
Don't feel bad, I had asthma all the way till college and then it cleared up
Omg can relate 🤣🤣🤣
I started a new job this year. I brought your browned butter cookies to work for Easter. 2 batches of them. All gone by the time I went to break. People couldn't stop raving about how good they were. I believe those cookies are what helped me survive the seasonal period.
Rick versus Chris:
Rick - "you're dead to me Morocco."
Yeah Rick won this one!
Rick is such a good teacher! I love how he explains his reasoning for ingredient choices and techniques. Can’t wait to see more!
Thank you, video editor, for blessing us with that intro. I appreciate you and the filming crew as well!
Very pleased with how this turned out! Had to change up the chiles a little, as the store was out of some varieties, but still turned out great! Thank you so much for sharing!!!!
Oh my god this looks DELICIOUS. Such a lovely way for Rick to remember his Mother 💕
I love watching Rick cook and talk. He has such a beautiful and sweet nature about him. Oh, and I'm fo sho making this. Bless up to your mom ❤
Love you and your work, Rick! Thank you for being authentic and sharing stories about your mom with us.
This in incredible, Rick, could really feel the love for your mom and her cooking in this dish - not to mention, my mouth is watering. Must make this when my mom and dad move here in a month!
And hey, if you wanted to start a series on chillies so ppl can get over their fear of them and come to love them as much as we do, THAT WOULD BE AMAZING.
8:37 - YOU WENT AWAY, YOU LEFT US!!!
Chris giving us soap opera drama!
That would be TeleNovela.
My first Rick video and I'm immediately going back to watch all the others! Love everything about him! Can't wait to see the next one!
Brb gonna go paint my nails that exact colour because I'm in love
This is a wonderful recipe. There so much emotion in Rick's voice, it's difficult to watch without tearing up a little.
Can every BA video start off with that intro?
I love Rick's videos! I love how Inclusive BA is in all they do! Thank you for being such a stand up company that many others could take note from.
I loved this video. An amazing recipe and tribute. Really need more recipes from Rick.
First time I've seen Rick do a recipe and I just love him. I was really curious as to what an authentic chile colorado would be like. I figured out years ago that this is not the place for chili powder. I also do from dried soaked chiles. I use ancho, guajillo, and New Mexico (yeah I'm from NM.) I will also add a dried chipotle depending on the level of heat I'm after. I always soak in hot water but now will definitely use chicken stock. And ditto with everyone else on the awesome opening!
Dude, I can taste the chili from your facial expressions. That is so freaking awesome that you can directly connect with your mom, through that dish. 💖
Thank you Rick for sharing this recipe with us! Is there no lovelier tribute to our moms than sharing the food that made us love them so much? It looks absolutely delicious!
Guy with the long hair was digging Rick lol
True 🤣🤣
the turn of the camera to look at chris when rick says "I do kinda miss rice and beans" makes me laugh everytime
Ricks sleeve rolls are poppin also I love how much he loves his mom ☺️
OMG! Finally.....I stumbled upon this video....the town where I used to live had the best Chile Colorado...I used to eat there just about weekly.....then I moved away...and where I am at now...they just don't get it .... so I decided to make it myself....thank you Rick....this recipe is the way I remember it....now I have the recipe! THANK YOU!
Good thing they posted this before lunch cause now I'm hungry
Austin represent! I am in love with Rick's food, energy, and personality. Gosh his cooking is reminding me of when I used to visit my Abuela in west Texas.
"I do kind of miss the beans" ..camera pans to Chris LOL
I need more videos with Rick! I love how sassy he is and the authenticity of actually cooking real Mexican food.
Pork: "I'm great for this dish!"
Ox Tail: "Hold my hoof!"
Pork>beef I’ll admit it !
Love seeing all the random people eat the food. I like seeing more of you guys. All of you have really helped my cooking. So thanks.
Rick officially has the most iconic intro of BA.
Tried making this recipe and it didn't turn out to bad! the sauce at first was bitter, but I added some honey, vinegar, and salt, which seemed to fix the issue. the meat was super tender and full of flavor once I was done cooking. I paired it with a street corn salsa recipe to mellow out the spice for my parents. I will definitely be making this again, Thank you Señor Martinez!
10/10 best BA intros. Te amo Rick!
It is really good. I have made it three times now. With homemade tortillas. But not duck fat...I'm all out of duck fat. If you want to make those tortillas that I make:
3 cups Organic, Unbleached Flour
1 teaspoon Salt
½ teaspoons Baking Powder
⅓ cups Canola Oil
1 cup Hot Water
Preparation Instructions
Mix the flour, salt, and baking powder with a whisk. Add the canola oil and mix with your fingers until all the oil is incorporated and the mixture looks like fine crumbs. Add 1 cup of hot water and mix until a ball is formed. Cover with plastic wrap and let the dough rest for about 30 minutes. (I have also refrigerated it overnight).
Divide the dough into 12 balls and roll out one at a time on a floured surface. Brush off excess flour. Cook on a hot, ungreased griddle over medium-high heat. Turn the tortilla when brown blisters form on the first side. Stack the tortillas and serve warm.
No one is commenting on the fashion interaction (11:47) between Chris and Rick and I'm upset.
The tension was THICK. And adorable!
No one commenting on his colored nails either. a little curious.Dont see alot of that in the kitchen.🤔
Can we get more Rick makes please!
I love getting the lessons on dried chilies, how to buy packaged tortillas, tips like getting the can taste out of hominy.
I live in a small town and all we have are these terrible “Mexican” restaurants. I can’t even buy most of the ingredients in my area. I have to drive 2 hours to get it. But every time it has been so worth it.
I grew up in a Mexican household, these videos help me bring the same food to my children.
dear, test kitchen,
can we have a bring your parent to work day please ??
Thank you,
Riki
riki davis yes yes yes yes yes yes pls other commenters let this thread light up so they see and maybe grant our wish
did you see Rick's dad come in for the perfect Thanksgiving stuffing recipe recently?
Mexican oregano is in the verbena family, European oregano is in the mint family. They share many compounds and flavors, but they are botanically fairly different.
There's nothing else like "the way mom did it."
I love Ricks videos and Chili Colorado is my favorite dish especially with Mexican fried rice and flour tortillas. My mom loves to use bone-in pork chops because the bones give it more flavor. She also puts the sauce through a strainer and runs water through the strainer to get more of the sauce.
THIS RICK INTRO. 100%
I'm all for the super friends/avengers/justice league pizza group.
But give me rick as the Deadpool. Or some other non-chef hat wearing, blue finger nailed, luchador aproned, culinary superhero.
This is either the Ant Man or Dr Strange to the BA Avengers (original) team.
Great job, Rick! This vid is a great tribute to your mom. Keep spreading the Mexican food love.
i want that intro on a loop, molly is the cutest thing on this planet
I've made Chile Colorado plenty of times, but I learned something today.
I've always just used store bought dried Chile's, and the guajillo/passilla are always dry and brittle. But the last time I made it, the guajillo were a little damp and pliable, which I thought was bad. I still used them of course, now I know that's desirable.
Such a beautiful authentic dish... also LIVING for his nails
This recipe was an absolute hands down family favorite. My husband had two servings which never happens :) Thank you so much!
My Sisters Closet your husband never has two servings of your food...?
@@Myacckt lol he eats like a bird.
Does Chris live in the test kitchen
Olivia covin yes.
Who else is going to sniff all the food?
i love chili colorado! my grandma makes it for christmas every year. she puts peanut butter in it to thicken the sauce and it sounds weird but it's super good. i just moved out and i made it by myself for the first time a few days ago.
I am pleased with the increase of Rick