Charcoal-Grilled Steak Tacos

[@eloymontoya9200]

When you grew up without cable you watched guys like this on PBS.

[@magneto228]

yup, i used to watch all of those guys on PBS, MIng Sai, Lidias Italy, xD etc

[@Salomon_G]

And Rick Steve's Europe.

[@msr1116]

Saturday afternoons had back to back cooking shows, and the reruns at other times were a joy to find when nothing else worth watching was on.

[@erminiagomez2531]

Nice outside Grill

[@johnstark9164]

Every year I asked my mom to make me his Mexican roadside chicken for my birthday :)

[@zombie7232]

I think what I really like about these videos is the amount of respect he has for Mexican food and how he uses his knowledge to make great recipes, he might throw in his spin to it but he always keeps that respect to the food there and and that’s what I appreciate of his cooking🙏

[@Alicialaucirica]

What are you taking about Rick Bayless is Mexicano

[@williamb.8059]

Hardly Mexicano. More of a Carpetbagger.

[@hbgriss]

Glad i found Rick again. Long missed on tv. Gonna be stuck here. 💪🏼🤘🏼

[@watcher3774]

Who else is jealous of that outdoor kitchen?

[@michellethorpe4000]

He worked hard for it.

[@alien6495]

Man I would love a setup like that. Anytime I cook a steak 🥩 I have to have guacamole with it. I like it spicy. Since I live in an apartment we aren’t allowed to have a pit or grill so I use a cast iron skillet. I sear my fajita meat first. Let it rest then cut it like he said. Cut up a red, green and yellow bell peppers and 1 poblano pepper. Mix them up in a bowl. Add salt, pepper, Mexican cumin. Sauté the veggies first just to get them soft then add the meat mix them altogether so that the meat gets the the flavor from the veggies take them out let them cool just for a little bit and It’s ready to serve on a nice flour or corn tortilla.

[@mrscms831]

@@alien6495 if you lived in an apt, how did you prevent the smoke alarms from going off? I can never sear anything inside my house without the alarms going off!

[@ghoulish6125]

If "envy" is always confused for "jealousy", does that mean that "envy" has no meaning anymore, or is "jealousy" the one without meaning - for it isn't even a contextual word, its just fallen to the graces of language evolution. It isn't possible for a word to have two opposite meanings, right? You can't be jealous of your neighbor's grill and then be jealous when he envies your grill, right?

[@HendersonHinchfinch]

I would never leave it

[@danielforsberg4515]

This dude is the Bob Ross of Mexican food.

[@christianoliver3572]

Great recipe!! Who else would love to be invited for dinner there in Chef Ricks's beautiful outdoor kitchen?? I'll bring the beer Chef!!!

[@brettp_DO]

it's on my bucket list lol

[@brandonnickerson8934]

As an egghead, I'm in!

[@maxlharris]

Ate at Frontera and he was eating at the next table just this past week. Was an effort not to geek out and intrude.

[@joshuabonnelle6527]

It would be a dream dinner invitation for me!

[@Kathleen5429]

I'll bring the really good Tequila and Patron Orange!

[@ronaldyeater3322]

I've been watching 20 years or more? Getting old lol, just want to say made tonight, and friends stayed to play poker, we started up again before midnight and was faster and better marinading longer 2nd time, these are amazing, will do again, one friend wants to take the sirloin cap(I guess would call it?) , flank, and little skirt steak get Off venison and make next time. I'm sure would be great, tyvm.

[@silvermediastudio]

Very nice preparation, straight forward and traditional. 100% agree, skirt/flank/hangar all benefit from being cooked medium, it breaks down the connective tissues and combined with proper cutting against the grain, all but eliminates the stringiness. Quick Tip: Press the steak onto the grill for a few seconds after you place it down. That added contact will help increase the browning.

[@Grizzleback07]

I smoke it with mesquite wood at 225 for a hour or so and it's lights out! This way you can marinade for longer and it won't matter if the meat is brown or red. The smoke really adds another dimension to Rick's recipe.

[@brandonrichard3634]

Fuck yea. Mesquite takes carne asada to another level

[@cato451]

Made steak street tacos last night. I’m old school: corn tortillas, steak, onion, cilantro with my freshly made roasted habanero sauce. Insane goodness!!

[@alien6495]

Rick, that to me is a man’s outdoor kitchen. Dang I would love a setup just like that and I mean just like that. I love watching “Mexico 1 plate at a time “ and with your daughter helping you out. Father and daughter show’s are nice. Keep up the great show. I consider these a cooking class. See you on your next vlog.

[@timkopp2268]

Took my wife for birthday dinner at Frontera Grill on Thursday night. Amazing, delicious dinner and even got to see the man himself although my wife was too shy to let me ask for a pic with him. Love the videos!!

[@tammiemaloney9474]

You should try Topolo sometime. It’s an otherworldly experience!

[@ashuael5732]

...your wife was too shy to LET you ask him for a pic? who was shy you or her... doesn't make sense

[@cr-jz2su]

I love watching your show,and seeing all the beautiful places. I have memories of my mother and grandmother cooking some good dishes. My stomach starts to get happy knowing I will cook good night. Thank you for all your videos and teaching. God bless you all.

[@rodolfomendez7202]

In my opinion he is the only..and I remark, the only chef (that I know for know)that respects so close the authentic Mexican cuisine, nothing like so called chefs, won't say names, or trash places like tacobell, taco cabana, taco bueno, or many places that say "Mexican food" Mexican-American= junk food. Northamericans trying to make Mexican food= trash food. Anyway he believes on preserve tradition with respect, not only now but he is doing his homework for years. Something drops to the kitchen floor sometimes but always with respect to the traditions.

[@grandolph9281]

Don’t disagree, but Mexico is part of North America.

[@MeesterVegas]

Ah, so these foods should only be cooked your way...gotcha.

[@craigjohnchronicles2504]

@@MeesterVegas - no room for experimentation and interpretation. I mean.... it's not like Mexican chefs aren't experimenting within their own culinary culture...

[@drewkimball9346]

Speaking to my soul.

[@DianaRodriguez-cu2lp]

Hi from Los Angeles California God bless you ❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️

[@toddbob55]

CALIFORNIA SUCKS

[@tinlocon2787]

No more stress when I see this guy .

[@alancats]

I feel the same. They're from different disciplines, but, I get echoes of Bob Ross when I watch Rick cook. Very similar relaxing vibe, laid-back style, teaching in the most friendly manner.

[@thatguy531]

i used to watch you growing up ...can't believe there's a youtube channel :D viva mexico

[@kevinhullinger8743]

It’s the only taco my wife likes and I am the cook in the house. Thank you Rick 😊🙌

[@lindamcneil711]

Rick, I love your recipes... and you are much better just cooking in your back yard than on FN. This is a great forum for you! Thank you!

[@mike7733m]

I heard Rick mentioned Lee and Perrin Worcestershire sauce is the good stuff and yes it is I will drink a whole bottle of that stuff like it is a cheap bottle of wine

[@m3xic4n91]

Thanks for honoring the classic traditional recipe!

[@10ashagirl]

Thank you Rick Bayless

[@MDOMARIO09]

Me quito el sombrero Chef! Thank you for cooking with mastery and respect! Aplausos!

[@kristopherjensen2513]

Rick Bayless is the Rick Steves of cooking

[@khanhlynguyen3197]

Whoa!!! Chef Rick, I just made this ABSOLUTELY FLAVORFUL STEAK and it's soooo delicious! I made extra marinade to brush it afterwards and so so fantastic!!! Thank you so much for your love of Mexican food and teaching us. I ❤Mexican food alot and you have helped me in this journey. You're absolutely awesome! Thank you, thank you.

[@billmason2785]

Yummy 🎉❤🎉❤🎉❤🎉❤🎉

[@tattooaddicts23]

Rick Bayless is an honorary Mexican Chingon! I doubt too many Mexicans can cook better Mexican food than Rick Bayless... always on point! El Chefe de Chefes!

[@ellap8231]

Favorite Chef for Mexican food! Rick Bayless is the best!

[@wmbrice]

Thank you, Chef! Really appreciate the care & enthusiasm that goes into these videos.

[@charlesbumcrot1476]

Used this easy marinade many, many times... sometimes with a few twists of my own, sometimes exactly like Mr. Bayless'. Love this guy, his shows, recipes and cooking!!! Grilling some skirt steak tomorrow as a matter of fact!!! 5 stars!!!!

[@treddirt335]

With your help, this south Texas gringo will cook for friends! And make a wicked good guacamole my daughter will love! Thank ya Sir, appreciate ya!!

[@steverodgers8425]

Wow Rick! That's exactly the way this Texas boy does it.

[@pazlopez8366]

🤤🤤🤤🤤

[@babyjinx37]

I can watch Rick Bayless all day....fantastic chef and teacher

[@miguelitocunsuelo7200]

Finally! You took a bite!!

[@joelbroyles6611]

You sir are my go to for quality Mexican fare and I'm Mexican! Thank you!

[@toddbarker5449]

Thanks Mr Bayless for teaching us foodies how to make such amazingly delicious food!

[@matthewgochenaur]

I was today years old when I found this channel and learned this was also skip bayless' brother. Definitely looking forward to making these tacos

[@Brad-ir7dv]

Just ordered my taco press for my homemade corn tortillas. Thank you for inspiring me!

[@Dayison]

Thank you, Mr. Bayless for sharing the awesome!

[@anthonyemmm]

Man I forgot about this guy. Glad to see him on KZbin.

[@Geeksmithing]

Always a delight good sir. Thank you!!

[@joecro1453]

Rick I love nothing more than these videos... Thank you

[@davemanone3661]

i love how this great chef does mexican food. he doesn't do americanized versions of mexican food, it's real deal food!

[@lporter2758]

I learned something new about inner and outer pieces of skirt steak. Thanks, always love your videos.

[@yolanda5543]

I learned that too watching this video. Now that meat is more expensive it's good to know.

[@justinkantner7162]

This is ASMR for me, always great to watch your stuff.

[@tico4940]

Rick and Patti are my 2 favorites for mexican food,got many cookbooks.Always mouth watering and directions on how to make them.

[@Kathleen5429]

Just perfect! I wouldn't want it any other way. Thanks so much, Chef, for always explaining each recipe and teaching us so much.

[@jimmy2thymes916]

Check out Rick's chipotle marinated skirt steak too. I grilled some last weekend and it was phenomenal.

[@titanfan12]

Glad I found you on KZbin. Used to watch your show all the time!

[@bobjones01]

Steak tacos never get old...

[@rickbayless]

Never!

[@plumbobesquire3789]

My family absolutely loves your sauces in pouches for tacos and fajitas and guacamole. Your salsas are delicious and authentic. Thank you.

[@bryson3401]

Love the recipe!!!

[@Amethyst1919]

My grandmother made steak tacos when We visited her in Mexico when I was 11... We're not mexican, they just decided to retire to Guadalajara... I can still taste those tacos... That was 40 years ago...

[@kmhill9959]

Love this vid, RIck, Thank you!

[@rumham3454]

Wow I haven't seen Rick's cooking since I was a kid.

[@marcellamcduffie8218]

I Love me some TACOS thank you for sharing your version of an awesome TACO.😘😊

[@ArmandoJF33]

Rick’s still got it!

[@johnhollis7290]

Interesting looking wood burning oven. Great looking outdoor cooking setup as well. BOL.

[@prc111]

Thank you, Chef, For these videos. I remember meeting you at events down in the Marshall Fields Pedway, coming home from work, and you are as warm and friendly in person as you are on camera. Thank you for sharing your knowledge and love for the cuisine of Mexico. You got Robbed on Iron Chef!!

[@davidrussell7917]

You are awesome! I love your outdoor setup!!!

[@leoflusa]

Definably doing this for the 4th. Just hope we get a break from rain here in Sarasota FL area. Getting some avocados now make sure they are perfectly ripe on Sunday. Thank you chef..

[@joeyricefried9621]

I could eat tacos every day for the rest of my life. So good!!

[@janislee5206]

I am from near Laredo, Tx. I know good Mexican food. Nothing beats it for taste. I'm heading to the store for skirt steak so I can satisfy my taste buds.

[@drk321]

This almost exactly how I like to serve my tacos. Pico de gallo, soft corn tortillas, aguacate and charbroiled skirt, flap or flank. We also use a slaw of green and purple cabbage, shredded carrot ans shredded green leaf. Then we have margaritas made with reposado tequila and Grand Marnier. Then we siesta.

[@mikeberg5003]

I'm coming over

[@drk321]

@@mikeberg5003 Depending on where you live it may get expensive. We live in Kona Hawaii but the margaritas alone may be worth the plane fare.....

[@robertcalamusso4218]

Always great Thx Rick 🇺🇸☮️ 🇲🇽

[@Brian_Davies]

this outdoor kitchen is heavenly

[@nexrace]

You need a, "Disco" Rick. I would love to see you work your way through how they do it down there. I'm sure the episode will ring true with the People from Mexico. Salud!

[@rickbachman993]

Beautiful Grill!! Thanks Rick. ✌🏻👍🏻 Beautiful taco!!!!

[@MM-ll5ck]

Im new to your channel. Love it. Thank you for always leaving a link to the recipe. I find that very helpful

[@berniebass3575]

Great show! Can't get enough.🤓

[@TheJustinbingham]

This dude is a natural in front of the camera. I’d like to invite him over to cook and watch with drinks like dinner and a show! This guy and Steve Rinella I’d pay to cook my dinner.

[@TV-el6uj]

Thank you Rick. I prefer a marble mortar and pestle grinder or a coffee grinder for freshly ground spices.

[@alfredsanzj2637]

I’m very glad to see corn tortillas being used for a change. Nothing against flour, but we ( Mexicans) also use corn tortillas very much. Thank you for sharing, great video! Cheers!

[@juancarlosrivera4419]

For the classic carne asada taco... it goes with a good craft made flour tortilla... thats the way it is here at north Mexico... the corn tortilla is used when we pretend to be "fit"😂😂

[@alfredsanzj2637]

@@juancarlosrivera4419 Agreed! I’m also from the North of Mexico and love flour. But in the States, flour or tostada/tortilla chip type corn shells are used. In Baja, Ensenada to be exact, fish tacos are had with customarily with corn tortillas although there are folks who prefer the flour tortillas with their fish tacos. Cheers

[@craigjohnchronicles2504]

Then the question becomes.... Yellow or White corn tortillas... :)

[@nicks5733]

I am salivating watching this video!

[@simpleLifee14]

Love this steak tacos.thanks for sharing

[@20weststudio]

Incredible video quality!

[@michaelc.3812]

terrific job. I’d just add that warming (crisping?) the corn tortillas is an absolute and authentic MUST do. And I like to use two corn tortillas as many do in Mexico. If Mexico is only known for one contribution to the world, tacos would cover them! But of course they are amazing with many other food and drink etc.

[@Alex4SiliconValley]

My favorite but you have to use freshly made warm tortillas for best flavors…..Yummm….smells awesome.

[@001SapoBBQ]

I make These all the time. Going to try your marinade. Thanks for all the instructions... Bravo on the results

[@tonyradmilovich3154]

Arrachera tacos are a staple here in San Miguel de Allende. Food of the gods. Amazingly, unlike in the U.S., where it is sadly under-appreciated and often hard to find, skirt steak (arrachera) is the most common and popular cut here.

[@tomgraham7755]

This and your corn tortillas are on my menu for the fourth of July And thanks for your recipes.

[@charleslee4361]

Wow. I just ate and I am saw this video and got hungry for that.

[@rafseljuarez-escobar6113]

I love this guy !!..

[@Jane-ms9ky]

This is a nice taco recipe 🌮 . Lots effort in making it and very nice yard too 👌

[@GCGomez]

HALLELUJAH!!!!!💕💕 (Those are some MONSTER limes!!)

[@CelexiGOON]

Freaking knowledge on this guy... Following and liking!!!

[@the_rumbum]

I love your videos Rick. Grocery stores in my area don't seem to carry anything but basic salt shaker salt, I have to order salt for my salt grinder online. I found that over in the wine aisle they have margarita salt which is nice a flaky and makes a perfect finishing salt. Just a tip I though you might want to pass on to your viewers

[@thomasjones7176]

Flank steak is the BEST💯💯♥️♥️♥️♥️♥️♥️♥️

[@cornhusker2006]

I will have to try this recipe. Thank you for another great video Sir.

[@sharronmiller451]

Yummy!!

[@juanrko]

I'm hungry now... Thanks.

[@keithbaker7097]

Beauty is in the simplicity. Well done my man

[@rperez830]

Looks good! Thank you

[@smokeye9765]

Thank you for the recipe and thank you for the high quality 1080 video.

[@gsadventures678]

Look tasty Rick!

[@bluedogguy]

Always great chef - thanks for the video.

[@MariNycity]

Yummy !!!! Perfection 👌🏼

[@michaelvaladez6570]

You are the beat.Love your culinary expertise. Very well done.

[@chuckspeer2163]

Thankyou Rick

[@sirhCseyeR]

Hey, big fan!! So I'm wondering What happened to "Mexico: One plate at a time?" It never comes on any of the channels anymore, not even the repeats...

[@olgasa6943]

I still get the reception

[@rickbayless]

rickbayless.com/tv for streaming past seasons, more nationwide distribution of the series soon.

[@sirhCseyeR]

@@rickbaylessHope nothing bad happened but yea I'm in Los Angeles btw. I have full on cable, movie channels etc and I still try n find your show on PBS, Create, livewell network... We'll thank you!! Awesome to know!

[@brandonnickerson8934]

I have missed it too. So many great episodes. One of my favorites was when he invited David Sterling. I bought his Yucatan book. Amazing. RIP

[@jbkregs2766]

@@rickbayless I would purchase them all if it became available digitally. They are classics I’d love in my library. Thanks for years of great cooking!!