Salsa de Molcajete | Rick Bayless Taco Manual
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- เผยแพร่เมื่อ 23 ก.พ. 2023
- A food processor or blender may get the job done, but there is nothing like hand crushing the roasted ingredients to this tomato-and-chile salsa. If you're enlisting any young kitchen helpers, just be sure wear an apron! Using a Molcajete can be as messy as it is fun.
Follow the link to my recipe below👇
www.rickbayless.com/recipe/ro...
Looking for a great molcajete? Here's one of my favorites: masienda.com/collections/all/...
~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 your own tortilla kit: masienda.com/collections/all/...
Chef Bayless cooks Mexican food better than a lot of Mexican chefs
Edit
Just NOT as good
Love Rick Bayless instructions consise no ego eccentric nonsense. Quick and to the point.I have enjoyed every segment that he has presented and never been disappointed.
And he goes by "Rick Bayless", not "Chef Rick" or some other "chef" nonsense.
Egocentric
THIS IS NOT MORTAR , IS CALLED MOLCAJETE , AND THE MASHED STONE , IS CALLED TEJOLOTE
Yes. Nice man, great chef.
brother who are you responding to@@panterpanterpanter993
My hart soared to see your cilantro chopping skills, love it.
Salsa de molcajete with fresh tortillas ...Nothing better ! My Mexican wife makes this for me with fresh tomatos from my garden. It is very rare there are any left overs, but if there is we have whevos con salsa for breakfast.
*huevos
I have become pretty good at making salsa, just from watching my mom and my aunt. The 1st salsa Iever made, I made in the molcajete. Looked just like this one. Except I put 4 serranos 4 tomatoes.
That kind of salsa is great even with only tortilla chips, simple and delicious, I prefer mine raging hot.
I went and bought a Molcajete .Great salsa Rick
Rick, You've became my go-to man for Mexican recipes. I have lived in Mexico for a while loooong time ago, but can't remember anything specific except the taste. Now, trying to bring back memories, I have made some salsa straight from Your YT channel, and they are just awesome. Tacos a la Pastor will be next.
Both thumbs up!
You took the best part of tomatoes off all the charred pieces and blackened burnt is what gives you all the flavor ask my grandma
I know you're right.❤
I'm not even sure if it counts as a "hack," because I don't know whether or not it would save any time, but my mom would often times just fire roast her tomatoes, chilies, and onions directly on the stovetop. Obviously this would only work with gas burners. And something to watch out for every time you roast chilies, especially anything with any level of heat, is that when you roast them, you're releasing and vaporizing those volatile spicy oils, so make sure your kitchen is well ventilated if you don't want to accidentally tear gas your family.
I think he referred to this as the traditional stovetop method lol or at least that’s what I thought we heard said that
Oh my, I made this tonight to go with my chicken fajitas and charro beans. Delicious, everyone loved it. Thanks Rick for the recipes, videos and entertainment.
Finally bought a molcajete (Masienda) and made salsa last night. So good!!! Im sad that its not the molcajete my mom and gramma had, those are long lost.... But at least i can hand mine down. Essential piece of equipment to a Mexican kitchen.
Riiiiick c’mon now Rick I love salsa
I cured my molcajete today , tomorrow this is the salsa I am breaking it in with..Thanks Rick..
Seltzer or salsa lol. Love this recipe. I would have loved watching this with my grandma, she would have adopted Rick. Salsa May be just as important as the tortilla
Mmmm que rico saludos desde los Ángeles california 🥰🥰🥰🥰
Yup, I'm totally making this. I used to watch your show on PBS in 04 and I'd have to admit most of my Mexican dishes were inspired by your dishes. To be honest you taught me to cook so thanks for that lol
He makes it look simple the way he shows you.
@Alex Rojas kept me from setting the house and fire and my mom kickin my ass when I was 17 lol
I’ve been watching your cooking shows for years and love the combination of cooking and historical and cultural aspects that complete the story. I made this salsa tonight and it is absolutely delicious. Thank you.
Love all the videos !!!!! The setting and just a chill cooking vibe ! 🙌🏽
Thank you Rick!!!
I’ve been making several of your recipes lately. They are all out of this world.
Thank you for these master classes!!!!!!!
Master class? This is a basic skill.
Love all your videos. I love cooking Mexican food too! I need to make my homemade salsa again.
Excellent. Simple, straight forward and delicious!
Cilantro is not optional. It's a must! 😊
Rick, you are such a great cook Thanks for the tips when making the molcaje salsa.
Thank-you! Now I want to know what the king of the salsas is.
🥰 también se puede hacer en crudo la salsa
this dude is the best
Better than skip bayless
I learned to make this one using raw green onions at the end... so good!!
Your home has an intercom. Impressed. 😜
Thumbs up for the Masienda molcajete.
The burnt skin gives it the best flavor!
This salsa says love
Thank you, Chef. Salud 🍻
Chef you are CRUSHING it 😂😂 👍🏻✌🏻🙏🏻🇺🇸
Muchas gracias yo siempre quería aprender a hacer esta salsa😋😋muchas bendiciones
Thanks for sharing ❤
Great video!
Pretty cool looking molcajete 😀👍🏽
Chef Rick be getting it in
This guy is so cool
Rick! I've recently tried salsa de molcajete and have declared it to be my all time favorite salsa. I only have a regular, smaller mortar and pestle so I guess I can crush everything one at a time. Thank you so much for this recipe, it looks so easy to make. Thank you!
My mouth is watering.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
sick house!
Quiero que este señor sea mi abuelito
Yo también!
Damn gabacho , didn’t think you’d make it look good, good job.
Perfect.
Summer is coming and from the garden all my ingredients too for this great salsa, fresh tomatoes, garlic and chiles all roasted sounds so good. No cans for me. It snowed last night in Santa Cruz mountains.
Nothing beats the roasted flavor in a Mexican salsa , kudos for you Sir , thanks for r sharing your expertise with all of us
If this is the queen of salsas, what is the king? Salsa verde? Mexicana?
with habanero chile
Sin miedo Ricardo,ponle más chiles.
Leave the charred parts in the salsa. It’s what gives it a Smokey flavor.
So true on the heat of jalapeños
Like # 301 🇲🇽🤙🏻 probando chile 🌶 en las comidas sin albur 🤣🤣🤣ya no hay punto de retorno
This is the best way to make salsa. Cilantro is a must. Sometimes I like to use 2 tomatoes and 2 tomatillos.
I see that Togiharu Gyuto. Good knife. :)
This was the winner and of course the tomatio version at the party
Thank you Rick, my Serrano is a bit spicy but delicious!!!
I make Salsa whenever my son wants this to take to work and have had so many of his workers ask me to make more. Of course, it is very HOT but that's what they like. Very tasty.
I make this salsa same way but add evoo and a splash of sherry vinegar as a secret ingredient makes em say what’s in this it tastes like a special salsa 😊
Excellent! Just watched a video of the same salsa made by a chef from Barrio Queen in Phoenix, 2 salsas in the same day, its a sign to get this done! Now the trick to find ripe tomatoes in the dead of winter. Thanks Rick!
Food city. Or El super if you're in Phoenix. It's easy to make. Thankfully we have a molcajete.
@@toolrocks10 Good ol' Food City. Yes they have very ripe produce. I bet I could buy a molcajete there, but I'm afraid of buying a counterfeit one, I've read that some are made of cement....
That’s why you grow your own
I actually like more onion in mine, and mixed onion. Favorite is to roast red onion and add raw white onion. Roma has the flavor, and if you want it really thick, add some avocado.
😋
❤
Great receipt my friend ask me for your receipe
That is a beautiful salsa! I hope you are feeling ok. You seem alittle down and not your usual self.
👍👍👍👍❤❤
Quick question: could we use black garlic? We bought several heads of same online a few months ago, but we’re finding it difficult to find recipes using them. Thanks in advance.
So my grandpa showed us to put the onion and last first salt helps break down the onions followed by garlic and then what ever else your using tomatoes, chilies, the secret to the molcajetes is grind every ingredient inside and not outside, when y’all buy a molcajete remember to season it and never use soap to wash it only rinse with water
Salsa time
How do you clean your mortar?
I’m surprised you don’t taste test on a tortilla chip Rick
Wondering how long this will keep in a jar in the fridge? Is there are non-damaging way to increase longevity?
Fresh salsa will keep for about 1-2 days. Red and green salsas will last about 3-4 days.
I do just like you but I also add a large California peper.
J. Kenji Lopez-Alt explained how the molcajete improved flavor in his guacamole video - in short, the blender or the food processor slices the ingredients, only rupturing a relative handful of cells whereas the molcajete crushes the ingredients instead and ruptures more cells, overall releasing more flavor compounds into the final dish.
I don't know how true this is, but I've also heard that because basalt is naturally slightly porous, that the acidity of things like tomatoes and lime juice naturally leach out some of the natural minerals of the volcanic rock. Like I said, I don't know how true that is, especially since one of the first things you're meant to do with a new molcajete is season/cure it by grinding down either raw rice or rock salt to cover up the micropores.
I've never thought of adding Lime juice to my salsas, but actually, that doesn't sound bad.
I mean, I always end up using lime in salsa but that's when I'm dressing my food...
Hey, Rick! Next time add diced Avocado to your Tomatillo Salsa. I won't say Cilantro because it seems you are #TeamCilantro in everything!
Also, instead of salt, try adding Knorr Suiza (or small amount of Chicken Bouillon) to add more flavor.
Knorr has MSG. Monsodium Glutamate.
@@ceecee8757 MSG is fine
NEW TO MORTARING
Would you do the same steps for a tomatillo version?
Questions don't really get answered here. I do tomatillos the same way. If you Google "roasted tomatillo salsa Bayless" you'll find his recipe for it.
I want to get a molcajete like yours. Where can I find one? Some of the ones I am finding are made in China, or are too small. Thanks for all your videos.
the originals are made of volcanic stone and the Chinese ones are made of cement and the flavor that the originals give does not compare on Amazon I remember seeing seen made of volcanic stone.
MASIENDA online, they even have a video of how they make it.
I was able to get one at my local mexican grocery store. Check your local listings for your town.
Rick, have you spent any time in San Diego? I am desperately trying to figure out how they make their Mexican fast food there. Mainly their taco sauces but also their carne asada burritos and rolled tacos too. My favorites were always Juanitas in Encinitas, Robertos and Albertos which were both chains in San Diego. Would love it if you could go there and reverse engineer all these items. :)
what to serve it with?
Question, white or yellow or any variety of onion?
He says white or red or knobs in mexican cuisine.
Can recommend a molcajete source?
I usually use half Serranos per Tomato’s and that leaves a decent heat, if the tomato’s somehow beat the serranos I’ll add 1 raw
where can you buy a molcajete?
Check your town for local mexican grocery stores.
Rick (or anyone else here) - any reason why you wouldn’t grind the cilantro in step 1 with the garlic and the Serrano?
Generally speaking, I think it's because cilantro like parsley & basil is a tender herb and is easily bruised.
Y la sal se pone con el chile sal de grano
What kind of tomatoes are those?
Looks like Roma tomato’s
@@beerman9807 he states a couple times in the video that they are not Romas.
Yeah I think they’re like the on the vine ones from the store. I’ve used them in this salsa before and they’re great. Romas don’t have quite the water content and usually result in having to add water.
why do you use only one green chilli??
Looks delicious. I’m going to make this but without cilantro.
What molcajete is that
Haven’t we seen this salsa recipe several times before?
I have a molcajete bowl, but it never gets any use, I cannot figure out how to plug mine into the wall circuit?
Needs a flavor agent pinch cumin , chile powder or dried chiles
Fun fact if making a steak out or “carne asada” use that grill fire for your salsa best flavor
Hey, Skip. You think the Dolphins will win the superbowl this year?
hey
It’s not molcajete without the molcajete.
Needs cilantro.
Almost right, but the order isnt right, first go the onions, jalapeño and garlic whith a part of salt, this gona help whit crush al the ingredients, all of them gona be a paste, and the last the tomatoes, dont need to cut them, all the tomato go, finaly taste if need more salt,