I can't believe you appeared on my TH-cam. My mom passed away almost a month ago from cancer at 44 and we used to watch you back in channel 8.2 CREATE channel on TV at 3 in the morning together. We loved watching you late nights, worth the wait and sleepless nights as a kid. Memories I forgot, and you brought them back. Thank you so much. ❤️❤️❤️
@emilyrosa7620. Sorry for your loss. I know a year isn't that long when you lose someone you love. I have you are continuing to heal. I'm sure last Mother's Day was hard.
My mom makes the richest , savory entomatadas at 92 years old , my favorite dish since I was a kid , god bless you mi querido Rick for making this video , on the money , yum yum yum 🤤 😋 oooooooffffffff
I love these simple, yet distinctive dishes. This is a notch up from a simple cheese taco with salsa, and simpler than a full cheese enchilada preparation. The epazote in the sauce is definitely a distinctive taste. Thanks, Rick!
This is my favorite dish, the simmering tomatoes smell amazing. I get Roma tomatoes and let them ripen on the table for a week or more, they have more flavor. I usually don't pass the freshly made corn tortillas through oil, but they get mushy, so I recommend doing that. Thanks Rick for doing this recipe! Everyone should know about these.
You really are a great teacher and chef. You not only give basic recipe steps but explain the “why” and the minute details, which are the things that make the home cook successful! Thank you. ❤️😎🐈⬛
Thank you so very much. There are several reasons why I’m super excited about your recipe, it’s authentic, very easy to recreate and it’s deliciously homemade!
Thanks for this! I always try to swing by Frontera at Chicago Airport between flights and I've made an exclusive stop sans Disneyworld at Frontera in Disney springs. Loved your story on Top Chef Masters, and to this day, it brings your food to life!
Awesome, Rick appreciate that you speak Spanish, respect Mexican food the way it is made by Mexicans. This recipe lil different than my moms... but looks good
Oh Rick this recipe brings back good memories of one of my good friends Abuelita who used to make this for us. I've never seen it on a menu anywhere here in Texas but I've had it in Mexico. Abuelitas was much better!!
@@yoyomi yes. Maje the frijoles a bit soupy then soak the tortilla in them put on the plate add a bit more frijoles and cheese to taste. I add some salsa too. Delish 👌🏻
@@yoyomi no they are not. The sauce for enfrijoladas is beans, but they must be soupy. You use the bean sauce as the sauce. You can add cheese in the middle, crema and salsa on top. They are amazing! 😍
Thank you. I love Rick Bayless but he always does this and it seems just a waste. The chicken stock could have just gone into the blender pitcher and be swirled around to not waste anything.
My mother’s recipe is with sour cream and queso fresco for the filling and chicken breast for the protein. My family doesn’t like sour cream, so I stuff the tortilla with shredded chicken and a lot of sauce and a wonderful green salad.
You never stop making me hungry, but I'm never bored trying your amazing recipes chef, but I need a great fire roasted salsa and in the corporate world it's " Sharky's Woodfired Mexican Grill" they have amazing salsa can you help me make it? Thank you Chef
Ok, I have a super improvement and the usual way to do entomatadas. The tortillas fried them with oil on pan until soft ant then submerge in the tomato sause while hot, one by one. Stuff them in plate and you can add extra sauce if necessary.
I can't believe you appeared on my TH-cam. My mom passed away almost a month ago from cancer at 44 and we used to watch you back in channel 8.2 CREATE channel on TV at 3 in the morning together. We loved watching you late nights, worth the wait and sleepless nights as a kid. Memories I forgot, and you brought them back. Thank you so much. ❤️❤️❤️
That’s a beautiful story. I hope you’re doing well.
@emilyrosa7620. Sorry for your loss. I know a year isn't that long when you lose someone you love. I have you are continuing to heal. I'm sure last Mother's Day was hard.
Hello Chef, Congratulations on your Topolobampo Restaurant getting it’s Michelin Star award, this week!
My mom makes the richest , savory entomatadas at 92 years old , my favorite dish since I was a kid , god bless you mi querido Rick for making this video , on the money , yum yum yum 🤤 😋 oooooooffffffff
epazote makes a big difference in richness. my fav restaurant in Oaxaca also uses it to flavor their beans
Spraying the tortillas is genius!
Hola Chef; estoy descubriendo todas tus recetas; son inmejorables; las he seguido y son deliciosas; mil gracias Chef
Thanks Mr. Bayless. I've actually had this when I visited my in laws in Mexico. I also like the ones with beans.
Great rendition of a very simply and delicious mexican dish. Exelente, chef, saludos desde México.
I have never heard of these but cannot wait to fix them. Sometimes it's the simplest dishes that are the best. Thank you for this recipe!!
I love these simple, yet distinctive dishes. This is a notch up from a simple cheese taco with salsa, and simpler than a full cheese enchilada preparation. The epazote in the sauce is definitely a distinctive taste. Thanks, Rick!
This is my favorite dish, the simmering tomatoes smell amazing. I get Roma tomatoes and let them ripen on the table for a week or more, they have more flavor. I usually don't pass the freshly made corn tortillas through oil, but they get mushy, so I recommend doing that.
Thanks Rick for doing this recipe! Everyone should know about these.
You really are a great teacher and chef. You not only give basic recipe steps but explain the “why” and the minute details, which are the things that make the home cook successful! Thank you. ❤️😎🐈⬛
MR BAYLESS YOU ROCK !!!!! AUTHENTIC.....NO nonsense BRAVO!!!!!
I missed you like crazy, 2 months is too long to be without your expertise 🙌🏾👏🏾🙌🏾👏🏾💜💜
I already like Rick’s definition of “a little cream”.
You da man! Enjoyed watching you for years! Love the life you love! Love the life you live!
Simple, elegant and my taste buds are going crazy.
Love your Recepies also the way you take time and explain stuff. Love your kitchen I like your Spanish. God bless. 👍
Great demonstration, you are a wonderful teacher, ty
Love everything you do. Great tasting food, and great taste in lighting fixtures in your awesome home.
😆
Hi there love your mexican cooking!💖💖💖🌹☺️
My family has been watching your show for years On Kpbs channel . I'm 26 years old. now keep it up
Thank you so very much. There are several reasons why I’m super excited about your recipe, it’s authentic, very easy to recreate and it’s deliciously homemade!
se antojan las voy a hacer mañana para cenar gracias por los tips 😍😋😋😋❤👍
This is a beautiful and simple meal.. and for me... easily made keto friendly...Thank you so very much!!
Happy Easter Rick and to your family 🐇
I'll try making the yummy dish. Thanks.😊
Double thumbs up 👍 👍 . I loved this. I roasted some roma tomatoes with it. The sauce reduced wonderfully and with the filling etc. so good!!!!!!
Appreciate the onion rinsing tip, will give it a try!
I've done this for years and it really works well. Whether it's for tacos, hot dogs, salads...whatever I use raw onion in.
Thanks for this! I always try to swing by Frontera at Chicago Airport between flights and I've made an exclusive stop sans Disneyworld at Frontera in Disney springs. Loved your story on Top Chef Masters, and to this day, it brings your food to life!
Great Hack for fried tortillas, you have my respect Chef Bayless
Hello! Great video. What was the temp in the oven to roast the onion garlic and serranos? It was it in broil?
Thanks Chef, really enjoyed this dish and used the extra tomato sauce to top Spanish Omelettes the next day and that was amazing!
Incredible. Can’t wait to try this one, Chef!
Awesome, Rick appreciate that you speak Spanish, respect Mexican food the way it is made by Mexicans. This recipe lil different than my moms... but looks good
Oh Rick this recipe brings back good memories of one of my good friends Abuelita who used to make this for us.
I've never seen it on a menu anywhere here in Texas but I've had it in Mexico.
Abuelitas was much better!!
I admire your passion.
These look wonderful!!! What a great video...Thank You!!!
Thanks Mexico and Perú for the Tomato.
Yes!! my favorite when I go to my mom's house 😋
Rick, I went from being not hungry to starving watching this!
Your entomatadas look better than mine, I'm going to try your recipe. You're the best!
My mom made amazing enfrijoladas I’ll try these looks awesome
Are the enfrijoladas just frijoles in the corn tortillas with cheese, and the same tomato sauce to cover? I love frijoles and want to try them too.
@@yoyomi yes. Maje the frijoles a bit soupy then soak the tortilla in them put on the plate add a bit more frijoles and cheese to taste. I add some salsa too. Delish 👌🏻
@@yoyomi no they are not. The sauce for enfrijoladas is beans, but they must be soupy. You use the bean sauce as the sauce.
You can add cheese in the middle, crema and salsa on top. They are amazing! 😍
What a wonderful recipe! Thanks Rick!
Many times these are made with no Chile and it's very delicious
I grew up devouring these😍. These are great at any time of the day. Great video!
What did you do with all the mixture that was left in the blender jar?
Thank you. I love Rick Bayless but he always does this and it seems just a waste. The chicken stock could have just gone into the blender pitcher and be swirled around to not waste anything.
Whenever I use roasted garlic, I just use the entire bulb. Never had any complaints.
Thank you for sharing this with us!!!
This will be my Easter Dinner this weekend.
Thank you Rick.
Bonus RB etymology. Love it.
This is a Simple beautiful recipe. Listening to your all too through and pedantic instruction takes all the enjoyment from preparing thus dish.
❣️ Thank you. 🥰 Making it tomorrow. 😁
It’s crazy how his brother is a famous sports analyst
My mother’s recipe is with sour cream and queso fresco for the filling and chicken breast for the protein. My family doesn’t like sour cream, so I stuff the tortilla with shredded chicken and a lot of sauce and a wonderful green salad.
looks delish and pretty simple to make, thx rick
You are a teacher¡ Thanks a lot.
What is that olive oil pourer with a cap? I need that!
Perfect recipe for a Friday!
THIS WAS INCREDIBLE 🍺
I will make these this weekend. Yummy.
Will try this dish soon. Right now ordering two apazote plants for garden! Cheeo!
You’re the best Rick. Cool house too.
Would it be possible for you to provide a link on where to purchase your oil spray bottle?
Can't wait to try! Thanks, Chef!
we normally make them with fresh tomatoes and the sauce is thinner and silkier. wanna try that thicker sauce.
Annoys me that Rick doesn’t use the broth to remove and rinse that blender jug and salvage what’s left.
You never stop making me hungry, but I'm never bored trying your amazing recipes chef, but I need a great fire roasted salsa and in the corporate world it's " Sharky's Woodfired Mexican Grill" they have amazing salsa can you help me make it? Thank you Chef
I love entomatadas.
But our dishes do change from region to region of our unique country... I will try urs with epazote it sounds tasty!
4:20 Is it possible to use a torch to "roast" the vegies?
can you use dried epazote instead of fresh and when would you apply it?
Can you replace dry
Eppasote for fresh?
Love the recipe
Love it!
Hi Chef, We used to call it "taming", the onion here in the states... for ladies who lunch, ha.
Can you make a link to the food grade stainless steel spray bottle. There is one like it on Amazon but the reviews are just okay.
It's called MISTO. I only know bc I have one.
Can someone bring me a plate of those please. Yum 😋
That looks like it'd be a great side dish to a good steak or roast.
I really don’t like cilantro so what could I use
Skip’s honest brother!
can we substitute recao for el pasote?
Ricardo!.....you have to taste it...SVP,
Rick, one of the best lessons I've ever learned from you is deflamando la cebolla. Can you recommend the best way to store fresh cilantro?
I wrap a few Sprigs in paper towels then plásticas bag shake off eccsses water before the wraping
Thank you, Chef
ok..making this tonight!!!
*adds salt*
*tastes*
“Perfect I hit that just right.”
Rick when do you not hit it right, much love
Never nuke your torts!
So good! Can’t wait to try!
Happy easter 🐰
Wow, 1st to comment! Looks good. Will have to make it!
My mouth waters!
Ok, I have a super improvement and the usual way to do entomatadas. The tortillas fried them with oil on pan until soft ant then submerge in the tomato sause while hot, one by one. Stuff them in plate and you can add extra sauce if necessary.
“Nice, I hit it just right” - of course you did, you’re Rick f’ing Bayless!
Are there any other similar dishes to enchiladas, entomatadas, and enfrijoladas?
Enmoladas
Mexican version of stuffed cannelloni - YUM
I’m all of a sudden hungry for some reason. Lol
Don’t forget enmoladas 🙌🏼
An Airfryer makes easy work of roasting onions and pepper 🌶 😋 btw