Tacos al Pastor | Rick Bayless Taco Manual

You’ve seen the shawarma-like vertical spit for tacos al pastor: a beautiful cone of pork, charred with a gas or charcoal flame, and topped with a dripping pineapple…there’s really nothing that compares to it!
Except, maybe this recipe. While nothing will ever replace the original, at home you can get pretty close to that classic al pastor flavor you love (and without all the equipment). See my recipe below!
~My recipe for Tacos al Pastor: www.rickbayles...
~Order your own Frontera Grill Taco Kit via Goldbelly: www.goldbelly....
~How to make perfect homemade tortillas: • Masienda x Rick Bayles...
~Get your own tortilla kit: masienda.com/c...

[@michaelvaladez6570]

Love Chef Rick Bayless tutorials because he is concise, direct and authentic recipes no over abundance of ego..keep up the great work greatly appreciated 🙏.

[@michaelmcgee4209]

I like his videos as well....I guess hos brother skip got the ego...I like watching him too though.

[@Handobolo]

Over abundance of no flavor

[@51rwyatt]

I went with 3 friends to El Huequito in Mexico City recently and we asked for a few tacos per person and ended up with 8 per person (!). Best error ever.

[@deenzmartin6695]

LUCKY

[@benfieri5600]

@@deenzmartin6695 w😂

[@edkrstic6423]

Bon appetite

[@MoltenSon]

Ricks videos are such perfect bedtime stories

[@ohmygoshez]

I am delighted by the home phone in the background. That was cherry on top of this episode! Love this series!

[@papasy3748]

the addition of pineapple to the adobo is a power move, not only does it lend flavor, but the bromelain enzyme in it is a great tenderizer as well. This is the best cooking channel on the 'Tube, cheers Chef!

[@greghansmann7659]

His series on Prime is awesome. So many recipes as well as following him all over Mexico sampling the local foods!

[@richardogrady-gk3cu]

Since day one when I saw Rick Bayless I'm a total fan

[@jamescapps4553]

I never just throw away the core from a pineapple I'm cutting up. Once I've quartered the pineapple i cut off the core pieces and chew on them while prepping the rest of the pineapple. "Waste not, want not".

[@alalesc3796]

Mexican food is awesome!

[@pixelcultmedia4252]

I'm so stoked that your recipe is close to the one I researched and made. I think the only difference was that I use some Coca-Cola in the rehydrating liquid for the chiles. I read that some taquerias in Baja do that. One purchasing tip is that you can frequently find thin-cut pork shoulder in Asian markets. It's typically prepared for Shabu Shabu, but it works great for tacos and its thinness gives more surface area for marinade and caramelization.

[@robertjasso6673]

Rick Bayless is the real deal. I once saw him eating breakfast at El Cardenal in the centro Historico with my friend Victor , who by the way is from Chicago too. What a perfect scenario that was !

[@selectooldave]

Rick is the best. Love going to his restaurants in Chicago. It's a real gift that he does what he does there.

[@armuk]

Rick - please do a Taco Manual video for Birria Tacos (& accompanying consomme) that is so popular nowadays. Would be a godsend & greatly appreciated

[@daphnepearce9411]

I've made Birria de Res con consomme so many times, in fact I'm making them next week(slow cooker). They are one of my favorite tacos....however I bet Rick can show us some chefy magic to make them absolutely out standing. :-)

[@TeamTimeRiders]

If he did birria he’d be the real *drip* Bayless

[@ennabetancourtsingh.5693]

Me encanta tu canal

[@armuk]

Fantastic as usual, thank you Rick. These videos are so helpful

[@billbubnis3128]

First of all, YUM! Second of all, thank you for leaving the little "mistakes" in like forgetting the garlic, we all do it. Its nice not to watch something always sooo polished and perfect. We home cooks make the same faux pas as well. The tip about the papertowel under the cutting board is nice too! Love your food ideas!

[@paulblichmann2791]

And all the corner-cutting options. HE KNOWS we're all going to cheat and cut corners.

[@sukabuttyahu2343]

Mr. Bayless is seriously the OG of mexican cusine if u don't know now u do. I learned from his recipes over 20yrs ago. He always pernounces mexican words perfectly better than most on YT

[@oldschoolfunkster1]

He's an excellent teacher too! Not only does he bring experience to the table, but he also gives us tidbits of history behind the ingredients he uses. Makes for an even BETTER cuisine experience! I learned many cooking tricks by watching my Mexican mama cook for us, but with Rick's footnotes, now I realize how savvy mama really was at cooking. She made EVERYTHING taste so good!! Thank you Rick for showing us how much you love Mexican food. It really is Feasts for Gods.

[@hellbenderdesign]

Al Pastor is my litmus test for Mexican restaurants. If it's great, everything is great.

[@irenehuereca1078]

Mmmmmm que rico taco 🇲🇽🇲🇽🇲🇽🇲🇽

[@frankuvlkan]

Hi Irene I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

[@ellenspn]

Trompo King!!! I’m going to do it on my smoker

[@foechicken8023]

Rick, I have been watching since I was a young woman. It has been at least 20 years.

[@saborisaha1789]

Me too 😊

[@paulblichmann2791]

After I watch Chef Bayless I get ads en Espanol for the rest of the weekend. Must be lots of Mexican viewers. Probably a good indicator.

[@azgardener79]

His recipes and tips are awesome.

[@oldschoolfunkster1]

Yes. He sticks to the authentic recipe ingredients, unlike other KZbin cooks who create their own variations. Big difference between southwestern or tex-mex cuisine compared to the real Mexican style plates. Rick does it the right way. In his old tv show he even use to travel to the places where the food and ingredients originated from. This respected chef is the real deal when it comes to authentic Mexican food. And he makes it look sooo easy! I swear I can smell his cooking when I watch! Lol.

[@timothypeters7748]

1:21 I tore my chile ancho once and ended up in the emergency room.

[@justamags]

LMAO 🤣😂

[@dapperdan2658]

The great thing about him is he actually SHOWS you the alternatives (ancho powder, pork steaks) rather than just talking about them.

[@8Scorpions]

Live the grilled pineapple it just adds a lil sweetness to a great spicy taco😋

[@armandolorian2120]

The Bayless bros. Are complete opposites. I prefer this one.

[@tomcorso2358]

hey Rick - I have followed all your youtube videos : very educational like your sense of humor : I know that your restaurant is in Chicago I am from Nw Indiana

[@mrtime49]

Very well done video, thanks Rick. Would the Ancho chiles roast well in an air fryer?

[@donaldjabibski4223]

Just made this up in Lake Forest, Rick. Didnt get the Achiote but got everything else, the smell on the marinade was so strong during cooking I thought this was going to be inedible. Get it on a warm tortilla with diced white onion and your tomatillo salsa, i put shredded mexican blend cheese because im in the midwest - and it was heaven. Tender meet, the flavor was bright and delicious without being overpowering as I feared during cooking. Wonderful charred bits to go along with bursts of sweetness from the grilled pineapple - just amazing.

[@Bagooda]

Thank you Chef! Looks like I've modified my next weeks menu.

[@jenniferspaulding5652]

I was wondering if you could make a video on how to pick out a good papaya, Mango, and pineapple. Especially, papaya. I buy them, and think they're ripe, but the end up so bitter. What am I missing? I would love your advice. I always look forward to traveling to Mexico, and the Caribbean for the ripe fruits. Thank you! Jenn.

[@ohasia]

What do you do with the other half of the marinade that was set aside?

[@TheChefmike66]

Makes me hungry, thank you chef!

[@granolitayyo]

Yummy! Thank you so much for sharing los tacos al pastor! 🇲🇽🇲🇽🇲🇽🇲🇽🌮🌮🌮🌮😋❤👌🙏🏼

[@JohnnyDaines]

Oh yes, the video I’ve been waiting for. Can’t wait to try these this week. As always, thanks chef!

[@msk4795]

So jealous! Lol. Thank you for sharing your work.

[@mcflynnful]

I’m late to the ball game but love his videos. Breakfast lunch and dinner for days. Delicious!

[@khanhlynguyen3197]

Looks amazing. Thank you. I'll try it.

[@frankuvlkan]

Hi Khanhly I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

[@Ianuarius]

Quick note: I use a piece of rug pad to hold my cutting board in place. Good things about it are... 1. you can cut it to exactly the same size as the board 2. it doesn't take an extra step to take a piece of paper and moisten it 3. it doesn't waste paper 4. since it's rubber/plastic, it's easy to clean

[@FuccoTheClown]

damn you rick! 🤣 looks amazing!! YUMMM

[@davidnunez582]

Best chef best recipes i learned alot from him

[@richj011]

A lot

[@berribella1]

thankyou for showing us both ways of preparation! best. tacos. ever!!!

[@glenneric1]

I had tacos with my pastor once. It was lovely.

[@sittingstill3578]

Were they _el pastor?_

[@oldschoolfunkster1]

I bet they were padre!

[@bitslammer]

Don't have the ingredients on hand, but I know a great local place and it's Friday. Problem solved because after watching this nothing else was going to hit the mark.

[@TuleeMaster]

Is this Skip Bayless’ brother?

[@Lulis56]

Did I miss it? How long did you marinate the pork with the adobo sauce?

[@frankuvlkan]

Hi Lulis I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

[@alexmc6568]

What brand blender is that Rick…..asking from Europe so it’s not familiar…..great recipe, franchise in Europe soon ?

[@mf8779]

Thanks for everything ~ ! Always great instruction, experience watching your videos.. Is that a maple your using for your counter - the one in which your prepping ?

[@kajem575]

Oh yeah!

[@shiroumxm2052]

Se ven espectaculares! se me hizo agua el boca jajaj

[@curtisdavidwilliams]

Maybe I missed it, but why did you save that cup of marinade before adding in the achiote? Is it used for another preparation?

[@rezathenightfly]

Hi Rick. Tangentially speaking, may I please ask as to what is the brand / model of your watch that you're wearing in this video? Thank you in advance.

[@Zoltarswim]

Longines Dolcevita? Nope, the internet tells me it's a Tiffany & CO, Grand

[@ABannerSoftly]

yum

[@jgillig]

I’m wondering if that adobo marinade could be used as an injector.? What do you all think?

[@KenHollowayshow]

These look great, but I'm curious why you don't include guajillo chiles?

[@ridesliknacho4984]

Tacos al pastor are so good! Really wish I could find somewhere that made em on a vertical spit like in Mexico though.

[@keithatkinson7649]

Hi Rick,greetings from the UK. Not sure if you'll read this or not, but would it be OK to let the pork sit in the marinade overnight in the fridge? I'm thinking of using pork loin steaks this way and cooking them over live fire...

[@frankuvlkan]

Hi Keith I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

[@justamags]

Obviously I'm not Rick, but I've made lots of tacos al pastor! And yes, I marinate overnight! Cheers!

[@sittingstill3578]

Love your content Rick but KZbin’s recent move to re-encode all 1080p movies to a much a low bit rate makes them so gritty like a low quality 480p version. The “Premium High Bit Rate” is just the old 1080p version behind a paywall.

[@irenehuereca1078]

🥰🥰🥰🥰🥰🥰🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽

[@brandongreene5674]

That meat is too chewy. Not good tacos. Meat needs to be cooked longer and lower for tacos.

[@blancanavarro2546]

thanks 👨‍👩‍👧‍👦

[@gabrieltanase9482]

Chef Bayless lost allot of weight, I Hope his health is in excellent condition.

[@CET081466]

I hate to say this, because I think Rick is an outstanding chef, but his videos are painful to watch. Low production value, meandering dialogue, excess details in some areas, and a paucity of others. He can do better. And he desperately needs a better producer. Sorry.

[@ericktellez7632]

You are entirely incorrect is painfully unfunny how off the mark you are

[@stanmoffitt9297]

Just made them yesterday and they are good but I’m going to change up my recipe to Chef Ricks. Thank You for sharing Chef! I subscribed and will follow you! Thanks again.

[@undertwotimes]

My favorite taco, can't wait to try this recipe thanks!

[@lupeangeles6986]

Me too 😳

[@Bagooda]

Chef Rick, would you consider using some mesquite when grilling the pork?

[@mikeneary4638]

Love this, only comment is . . . hot tap water? Advise against that. Generally has more metals that you'd like. Just warm up tap water.

[@JohnDoe-xu2vx]

I am sure its fantastic but its a fairly complicated recipe.

[@daphnepearce9411]

It's not really complicated, just a jillion little steps and a kitchen full of dirty pots and pans. Ha ha! Whenever I'm making an involved Mexican meal I'll usually start cooking the night before, making marinades/side dishes, etc. then meal day is not quite so stressful.

[@JohnDoe-xu2vx]

@@daphnepearce9411 I hate waking up after making a meal with lots of dirty pots to a kitchen that is a disaster. I am a good cook but always make a huge mess. The older I get I like simple recipes that I can reheat for 3 nights afterwards

[@laina6219]

Thnk U, Thnk U, Thnk U...my fav taco's past 35-40 yrs. your recipe is a bit different but is my fav

[@easein]

Thank You, Thank You, Thank You. My Al Pastor recreations have been mediocre at best, after falling in love with this dish years ago by someone who knew what they were doing. Peace

[@nataliavero5454]

Dear sir, use a towel beneath your molcajete. Other things to say, but not for today. I am mexican, thanks

[@jormasoderberg2803]

Still shook this is Skip Bayless's brother. Just goes to show, some of your kids may be cool and some of your kids may suck

[@steveparadox1]

How are you cooking outside? Isn't the weather super cold in Chicago?!?!

[@need4turbo60]

I always love how authentic you do Mexican food. I am so glad you have this channel. I would love to cook with you some day

[@savincicares]

Is he related to skip bayless ?

[@ironworkerjoewilliams1544]

My wife is allergic to pineapple what could I use to sub? Or just leave it out ?

[@iamtheteapot7405]

Is this Skip's brother?

[@LatinGhost916]

I just discovered that you had a show back in the early 2000s

[@SD-mc4mq]

Anyone know if this al pastor marinade can be frozen for later use, or how long the fridge life is?

[@egomez234]

Thank you chef!

[@donalddluckerii3147]

You mentioned that oil sprayer you're using. Where do you get

[@Eduardomd54]

Dear Rick (years of admiring you , making and understanding the Mexican cuisine . ) I am Mexican , an MD, and Like to cook. So I am just an cooking aficionado . I know we use a lot of "vegetable" oil in mexican cooking, but to my present knowledge, is the worst oil we can eat as humans, it is actually poisonous ! And it is driving a lot of cronic diseases. In my house we stop using it. I will make your recipe of tacos al Pastor, but I will be using lard, and in other recipes , when feasible; beef talow, butter, olive oil, avocado oil.

[@joshfoss7407]

you can use avocado oil interchangeably with vegetable oil.

[@cledesma135]

Tijuana has the best pastor tacos in the world.

[@satyrsak]

Would toasting the anchor powder help bring out more of its flavor?

[@frankuvlkan]

Hi Stephen I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

[@Rubio_Eric]

I just found out Skip Bayless is his brother!😲

[@leedoss6905]

There's chili powder and there's chilie powder. And the spelling is all over the map. Some people refer to use chili as the dish and chilie as the pepper. There's even a two L version such as chilli and chillies. Then we move on towards paprika and its many varieties. Some sweet and some hot and some even smoked like a chipotle.

[@TechTails]

Beef barbacoa tamarind pasilla torta please

[@travelingfool9096]

Why do I watch this when im hungry?

Does adding the fresh pineapple affect the texture of the meat . I have added fresh pineapple in the past and have had both good and bad experiences.

[@kurtpenner2362]

For me the pineapple or pineapple juice breaks down the meat surface into a gross mealy texture. This gets worse the longer it sits in the marinade. I presume this is from the bromelain enzyme in the juice. However, if I boil the juice, or the entire marinade before using it, this does not occur. I presume the enzyme denatures and deactivates in the heat. But all the yummy pineapple juice flavour remains. Works for me.

@@kurtpenner2362 I agree. Not a good texture at all!

[@kurtpenner2362]

@ Some people use canned pineapples and canned pineapple juice. I think this would avoid the problem, since they cans are heated up in the canning process, deactivating the enzyme. But fresh is better IF you can get it and IF you know about this enzyme issue.

[@GregNickoloff]

Tacos prove that God loves us.

[@chaztech9824]

gj rb come to the cape and make me some :D

[@JohnDoe-xu2vx]

Boy, thats a sharp knife

[@davidnunez582]

Waiting for u new book

[@Trentberkeley86]

Need more meat in my taco.

[@ricardonuno100]

Awesome! Lime????

[@marisaevans9487]

He is he best!!!

[@christineb8148]

Would this be the kind of adobo that you could can chipotle chiles in?

[@frankuvlkan]

Hi Christine I hope my comment didn't sound as a form of privacy invasion your comment tells of a wonderful woman with a beautiful heart which led me to comment I don't normally write in the comment section but I think you deserve this complement. If you don’t mind can we be friends? Thanks God bless you….🌹🌹

[@connorhaskell8946]

Skip vs Rick

[@sponge81235]

Could you use thinly sliced pork tenderloin?

[@Jake-dx1mf]

Yes. But, the lower fat content of pork tenderloin will result in a dry final product.

[@michaelvaladez6570]

L

[@kathyhepler382]

Looks so good yumm!!!!