Pork Picadillo | Rick Bayless Taco Manual

Picadillo is made all over Mexico-ground (or occasionally hand-chopped) beef or pork cooked with onions, garlic, chile, herbs or spices and tomato. When picadillo is served as a main course (typically with rice), it often has vegetables (often potatoes, carrots, peas) simmered in with the tomato. In Oaxaca, I found my favorite picadillo, made with pork, a local smoky chile and sweet spices instead of the often-used combo of oregano, cumin and black pepper. There’s a sweet, dark smokiness here that I really love. And there’s so much flavor that I don’t think it needs any garnish.
Check out my recipe here: www.rickbayles...
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[@Bagooda]

Hope you get to feeling better. Can tell by your voice. Thanks for this delicious recipe.

[@tuphdc8779]

Rick Bayless is an absolute phenom

[@theathjr]

Rick I hope you are feeling better amigo. You obviously have caught the typical spring allergies like us here in the Central Valley of California. Love your content. Thanks

[@gerardobrown-manrique900]

One of the interesting things about picadillo is that there are regional [in México] versions, your grandmother's versions, but more importantly, the regional [meaning in all of Latin America] versions. Any are wonderful, and left-over work well in making empanadas.

[@virginiaf.5764]

Mmm, empanadas. I love olives and raisins in my picadillo, beef or pork.

[@richardschneider9098]

This one looks great! -- and it's next on the list. I've been a fan of Cuban picadillo for several years, excited to try this. I would be really interested in a comparison of all the Hispanic cultures' picadillos, if anyone comes across one. Years ago I read that each country (if not each region) has its own picadillo (and of course it's the only right way to make & serve it🙂). It would be fun to see all the variations.

[@cpp8227]

You are an absolute treasure, Chef! Love your Taco manual series so much! I can't wait to make this!

[@angelamostardo7051]

Obviously, your brother has some issues, what I admire is that you don’t put yourself there.. keep doing what you do.. it’s great.

[@gstanley75]

Ninfa Lorenzo used to make a Oxacan style piccadillo just as you described at her Houston restaurant chain in the 1970s and stuff it in chili rellenos. I can still recall the outstanding flavors.

[@scota.griffin3888]

Rellenos en nogada? One of my favorite dishes.

[@richardschneider9098]

Ahh, Ninfa's! Nothing more to be said.

[@thesandbar9254]

Awesome recipe. Even if you don't have all the ingredients, just make these tacos. They are amazing. I have used dried anchos and pasillas, the cinnamon, cloves, and raisins take this recipe where it needs to go. Well done Chef...

[@kemitchell]

The Rick Bayless Signature Vitamix plays festive music as you blend. MXN 7,000.

[@christopherpeninger324]

I made a ground pork and chorizo picadillo inspired soup last night. With turnip, ruttabaga, carrots, mushrooms, onions and potatoes. Topped with some Mexican crema. It was great for a cold night in the PNW.

[@aliciaholborn6748]

I love Picadillo! Thank you so much for this recipe.

[@gorilla_with_jetpack4102]

Interesting recipe! The kind that my family makes is similar, but we use ground chicken/turkey, peas, potato, and carrots. Same spices! The clove adds a nice depth. Cheers Sir!

[@TechTails]

Hi Rick thank you for this. Can you possibly do a video on bolillo bread making similar to the XOCO ones?

[@moduqueRN]

Love you, Rick! Thanks for the recipe!

[@krisyallowega5487]

I think this is a wonderful recipe. I didn't have almonds on hand but it still tasted fantastic!

[@dustinmorrison6315]

Wow that knife work!

[@BackToTheCuttingBoard]

I love your cooking lessons, Rick! This recipe reminds me of Skyline chili. 😊

[@edselby]

You sound tired in this one, jefe. Take care of yourself. We need you

[@ziggybender9125]

Another garlic peeling trick I use when I don't want to crush them is to cut the root end off but not all the way through, I use my finger to press the root section against the knife and then peel downward and the most of the skin goes with the root section. From there always peel from the side of the skin not the root end or tip end.

[@KevinJDildonik]

Jacques Pepin cuts the root, then does a light crush to release the paper. You can grip the tip end and shake the garlic out. I'll resort to peeling if the shake doesn't work, or some paper skin comes off.

[@ziggybender9125]

@@KevinJDildonik As I said the technique I described is for when I don't want to crush the garlic. I like to make Hawaiian Chili Pepper water with my home grown Chili's and eat the pickled ingredients after and the garlic is more enjoyable non smashed. This also applies to a few other ways I use garlic.

[@_starryeyes6026]

Loos delicious pork tacos are the best

[@KeyserSoze0930]

Love you, Chef!!

[@scota.griffin3888]

This is a great recipe. It is easier to find dried chile moritas where I live, and we always have some in our pantry. A single chipotle en adobo might be a good substitute (morita is just dried chipotle, which is a smoked jalapeño), just don’t add much of the adobo. Coarse ground pork would have been great, but the one pound vacuum sealed packs at Trader Joe’s or Whole Foods work fine if you let them cook a little before breaking up the meat. Agree the filling stands on its own, but a little cilantro, avocado, and/or lime juice works well, and crema might be okay, too, if your chiles had some heat.

[@duanethompson2360]

Nice Rick, you cook like I do

[@deenzmartin6695]

your youtube channel is great

[@trishjohn6050]

Rick, you sound under the weather. Allergies?

[@alvaradoramos2838]

Nothing like using lard is better then oil more flavor

[@chrisdennis2571]

Is that a white onion or yellow?

[@jacobheiringsrensen5728]

Do you have a cold or something, Rick?

[@gerardobrown-manrique900]

PS: I make my version, which is never the same, but always with jalapeños so definitely more Mexican than Cuban, with various fruits [choices include apples, pears, pineapple, capers, raisins, almonds, etc.], spices [cinnamon, cloves, etc], and tomatoes/onions/garlic, and herbs [oregano, thyme, etc]. Whatever version always delicious.

[@chrisb8399]

Olives and capers?

[@armuk]

the voice audio is really quiet compared to the background music. likely an issue with either microphone or sound mixing

[@Bazerkly]

The spices you used are common in Portuguese cooking..

[@warpedspeed4517]

Siendo que los catolicos no comen carne durante la Semana Santa, que empieza la semana que entra, que platillos nos tiene preparado, Chef Bayless? 🖖

[@fermincarrasco800]

❤

[@alejandrogonzalez9000]

Thanks for what You are doing with mexican cuisine, enjoy the food

[@lindalalonde9585]

I can’t eat cilantro what else can I use?

[@virginiaf.5764]

Finely shredded cabbage would be good.

[@daphnepearce9411]

Parsley

[@jjudy5869]

To duplicate the look of cilantro, flat leaf parsley works. The cabbage is a good idea, too or even a salad green of some kind. Maybe a pickled onion

[@virginiaf.5764]

@@jjudy5869 I was going to suggest parsley, but flat leave has a distinct flavor that in my opinion would work against the picadillo. Cabbage is used other Mexican dishes. I'd use shredded lettuce over parsley, and yes, pickled onions would be great with the picadillo.

[@gitgeronimo9375]

Rick sounds sick

[@jilliemc]

Hopefully it's just a cold and he gets over it soon.

[@sharpthingsinspace9721]

Watch out for the COVID 🤪

[@WD-41469]

Noise levels, please, that music just about blasted me out of my seat. Excellent recipe though.

[@rodolfomendez7202]

Use the CC and let others enjoy the recipe.

[@WD-41469]

@@rodolfomendez7202 it’s not upon me to use captions to cover for bad editing. When the entire video is recorded at a low level, and there’s a 10 second blast of super loud music in the middle, someone isn’t doing their job.

[@irenehuereca1078]

🥰🥰🥰🥰🥰🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽👍👍👍👍

[@TheRabbit91476]

Nice house

[@natazer]

I draw the line at raisins. Whomever thought putting them in cookies and cinnamon rolls is my enemy. Raisins are for children's lunches. I have spoken.

[@brianjennings7644]

fat,..is flavor.

[@tystahl3961]

You had me until you put in the raisins.

[@fattyfat-fat6639]

Got a suggestion: Don't use - or promote - using hot water out of the tap for anything that you ingest. It comes from the hot water heater that is full of concentrated crud, AND the gross residue from the anode rod in the heater, itself. Don't buy it? Just cut open a discarded tank and you won't use hot tap water ever again!!! -- 🐝 Safe ❤

[@teridacktaljones4553]

🦝

[@michaelgrijalva8479]

Had me till vinegar.

[@thesolarengineer]

¿Quién es el más machista? ¡Rick Bayless es el más machista!😊

[@kaosmax4u]

The music comes in at volume 99 ! ... ouch, lay off the teq man ... haha