Cochinita Pibil Tacos - A Slow Cooked Classic | Rick Bayless Taco Manual

[@larrymcardle]

RIck Bayless becoming a consistent content creator is quite possibly my favorite KZbin development of the past several years.

[@nigelcarter6734]

Damn right!!!!!!

[@buggater]

Yes! This guy is amazing. I was lucky enough to eat at Frontera Grill around 1999 in Chicago Still remember the Carne Asada ribeye to this day😊

[@vividedwards8909]

Hey, I remember watching you on TV as a child, I’m glad you’re still around and doing well!

[@IsaTehGothicMando]

Cochinita Pibil is my favorite taco, and this easier method to make it makes me extremely happy

[@DragonFruitDelish1]

Hi Rick and everyone. Achoitte (annatto) paste and seeds as well as banana leaves can be found at Asian stores, especially Filipino markets like Seafood City. This recipe reminds me of slow cooker kalua pork (from hawaii) which traditional is a pig cooked underground with banana leaves, burlap and rocks covered for a long time for a big celebration or luau Love how dishes are borderless :)

[@DragonFruitDelish1]

Hi Rick, I’m wondering why all lime juice? Shouldn’t it be a mix of orange juice and lime to create the flavor close to sour orange ? Just curious .

[@MikeForce111]

Mr. Bayless, you are the Bob Ross of cooking. Absolutely amazing recipe and video, and so simple and easy to follow too. Keep up the excellent work, you've earned another subscriber.

[@daphnepearce9411]

Rick! This looks really awesome! Kind of like a Mexican luau. I'm becoming a bit of a taco snob now. Thanks Rick! p.s. I made the tacos de lengua yesterday. Never prepping a tongue before was a bit traumatic, it's hard to prep while I could barely look at what I was prepping......but I powered through my squeamishness and screaming and persevered! It was very flavorful and beefy. Now I'm looking forward to my next taco conquest. :-)

[@rickbayless]

I believe in you! If you can handle tongue then you can do most anything. Keep it up!

[@daphnepearce9411]

@@rickbayless Thank you!

[@meatgravylard]

My easier method is to walk around the corner on Sunday morning and get a third of a kilo right from the pit, but thats cheating..

[@danielyanezgarrido]

Wow never been so early to one of Ricks videos ! Cochinita es love !

[@j3annie1963]

your recipe is very simple to make. Thank you Rick for another wonderful way to satisfy taco cravings!

[@mikechoi1577]

Are u related to Ethan Hawke?

[@Loke2112]

I've never made these but with my gift of being able to imagine the taste in my head this might be the most appetizing taco Ive never heard of. I am so making this as soon as the weather breaks to the cooler days.

[@sleightinmind]

Frontera Cocina is where I was lucky enough to try this. Rick is right with the Kut; only drops. I learned the hard way. Thank you for posting this version as I can make it for my family now, as where we live is far to the closest Frontera. Rest assured, I will visit any of your locations when close!

[@MartinDoudoroffLLC]

How delightfully straightforward!

[@kenny-op50]

Buying banana leaves was a first for me. This is such a good recipe along with the pickled onions. I squeezed a lot of limes. So many limes.

[@pamkriner5945]

I have had the good fortune to find a restaurant in Sacramento that serves Cochinita Pibil. Truly Amazing!

[@xrayguy1981]

I just had the pleasure of eating your cochinita pibil at Frontera Kitchen in Disney Springs. Amazing dish and definitely worth a visit.

[@rhsprecher]

Made it yesterday for a Birthday get-together. It was the hit of the party.

[@buffalojones341]

What does the banana leaf bring to the party?

[@bwarrior83]

Their main use is to seal in moisture, but they also add scent and a subtle sweet flavor to the dish. You can even slightly toast them so the food gets a smoky flavor.

[@Ottawa411]

Thank-you for another great recipe video.

[@51rwyatt]

I'm making this for a horror-movie night coming up. We're watching "The Descent," which is spelunking that does not go as planned. I was looking for a simple but amazing meal to offer. I was thinking carnitas but this is probably even easier and also more unique for my guests. Thank you.

[@FunkyColdMedina12]

Please scorch the waxy side of leaves chef

[@nicolebrown5961]

I made this recipe and it was superb! One modification: I didn't have time to go to an Asian or Mexican market for the banana leaf; I wrapped the pork roast in tamale wrappers (slightly moistened). Thanks for this wonderful recipe.

[@godlevel5495]

Love the content, been a fan of his for years now...cochinita pibil is my favorite!! Rick seems so down to earth, unlike his brother lol

[@zachrosenberg8264]

Can you post a link to a recado rojo/achiote paste recipe if we wanted to try and make our own? Google can’t seem to pull that up, as most recipes I’m finding seem to call for yucateco paste

[@apertoy]

Rick, some Panuchos Yucatecos next, please! I'd love to see your take on them

[@andyabbott5472]

Gotta love Rick- "some lime juice" [adds $15 worth of limes]

[@ricksta760oside]

real ones remember when he used cochinita, mole, bbq and that rice dish to win the Top Chef show.

[@xthemadplumberx7110]

I finally made it today. The banana leaves I ordered were black and dead when I opened the box this morning. I went to two Mexican stores, neither sold leaves. I googled that parchment paper can substitute for banana leaves is a lot of cases. That’s what I used, I’m not sure that is what necessary since it was already in a crockpot but I was trying to do my best. The sauce was absolutely amazing when I first tasted it. I think I let it thicken up to much at the end. My sauce was noticeably thicker than the videos, and it tasted worse than I first sampled but not bad. I made two salsas today for the first time. The habanero salsa was not nearly as hot as arbol bold in my opinion and it was the first time I’ve made a great of salsa from a dried chili, something I actually loved. The pink onions with lime should be more well known around the country, it’s way to easy to have such an awesome condiment, I freaking love um.

[@anthony1289]

Idk where you live, but El Super or Supériór market will have it.

[@leonc.6592]

I would love to have access to banana leaves, especially for making tamales. Unfortunately they do not ship well and I have read user reviews that say the leaves usually arrive rotten or in terrible condition like yours did. I live in Montana where unfortunately there are no Mexican grocery stores.

[@elizabetho9423]

I did not find at the leaves at my local Mexican store but did find them at the Asian store. Might be worth a try

[@DragonFruitDelish1]

I bought mine at a Filipino super market called Seafood City. Frozen section. The culture utilizes banana leaves for some desserts, as well as tamales. Hope this helps. 🙂🙂

[@morrismonet3554]

Do the banana leaves actually add any flavor?

[@bwarrior83]

The add a slight sweet flavor to the food, but they will help a lot to make the food fragrant.

[@saddyh.8802]

It looks delicious! I will try it for sure. Thanks!🙏

[@iftnation]

Who else is shocked by the size of Banana Leaves 🍃 😮

[@Eranduck]

What slow cooker is Rick using?

[@BigBobDookie]

❤❤❤

[@heindaddel2531]

Frozen banana leaves can easily be found in Asia stores

[@DragonFruitDelish1]

I also bought from a Filipino supermarket called Seafood City,

[@heindaddel2531]

And it should be mentioned that banana leaves need to be washed thoroughly before using them, because in the origin the leaves have been treated with pesticides.

[@KfbnDhn]

Cochinita pibil, Solo achiote , jugo de limon y sal ??? 😂😂😂😂😂😂

[@marthafuentes4267]

Can this be made with a pressure cooker and for how long ? I don’t have a slow cooker.

[@elizabetho9423]

a lot of the electric pressure cookers have a slow cooker function. give it a check

[@williepdunn]

Looks delicious. What is the name of the hot sauce you added before serving?

[@rickbayless]

Kut! aka habanero salsa.

[@Awsom47Merc]

Don't listen to this guy ! You have to make your own achiote marinade (it's not hard you'll need a coffee grinder) use all fresh spices (5 tbl anatto seed, 2 tsp cummin seed, 1 tbl black peppercorn, 1/2 tsp cloves, 8 whole allspice. Powderize in coffee grinder) Add a double shot of good tequila, juice of 5 fresh lemons or limes, 1/2 cup white vinegar, 8 gloves garlic, 1/2 cup orange juice, 2-3 seeded habaneros, 2 tbl salt to blender add spice mix. Liquify. Cut meat into 2" squares. Marinate meat in plastic bags at least 24hrs in fridge. Then cook in banana leaf lined oven pan with onion quarters sealed tight with aluminum foil or in a slow cooker. 4-5 hrs at 325°. Serve over rice or in tacos. Enjoy 👊😎👍

[@CORE1.8MINISTERIES]

I am going to have to make this

[@jdenney79]

Cochinita Pibil was the very first dish I learned to cook years ago. I can't wait to try this one.

[@patol7525]

Chef Rick, it takes me 1 whole month to lose the weight I gain from three tacos! How in the world do you stay in such shape eating tacos after tacos? I love this recipe by the way ❤

[@bestsoundguyever]

How much lime juice do you put in?

[@DragonFruitDelish1]

For the marinade 1/2 cup. For the pickled red onions 1/4 cup, per the recipe

[@breth9276]

Couldn’t find Achiote paste so winging it with some thinned out mole instead.

[@manuelbravo637]

I ordered on Amazon...same brand Rick used on this recipe..

[@MiguelGonzalez-vz6qi]

First for cochinita

[@nickdepaul3178]

Thank you so much for showing me this! You are awesome!!