Tacos de Suadero | Rick Bayless Taco Manual

[@alejandrasilva6503]

I’m Mexican and I love that you respect the our dishes so much ❤

[@matthewsnyder77]

We've lived in southern California for 30 years, but only just discovered suadero a few months ago. Magic beefy happiness.

[@toolrammsteindeftones]

Suadero and pastor the two most popular Mexico city tacos. I never thought of making suadero at home but thanks to Rick now I can.

[@itsybitsytosan5662]

This is in fact, the only (non-mexican) chef who doesn't destroy Mexican food. He is so educated about it that he actually respects the culture (of the food). Thank you Mr Bayless for showing the world how real/ authentic mexican food is made.

[@pigslave3]

Yep, he might be the best ambassador of Mexican food from the US. He's spent decades in Mexico learning the cuisine from locals, and his demeanor is a great touch, hints of Bob Ross.

[@MiguelGonzalez-um3cx]

Agree!

[@driverdave7846]

​@@pigslave3hints of Bob Ross for sure and love it #beautifulbobross

[@emmsmom1848]

There’s nothing better than authentic Mexican food in my opinion. He’s taught me so much about it.

[@morrismonet3554]

@@pigslave3 The show "Mexico One Plate At A Time" was a great one. He featured little out of the way family run places and showcased each region's local dishes.

[@FrazierMtnCheese]

Chef Bayless, I want to thank you for making these videos. You are my go to whenever I want to make a true Mexican recipe. I have been a fan of yours for many, many years. I love your passion for the recipes you prepare. I've learned so much from you over the years. Thank you sir!

[@chilepeulla]

I’m always happy when you upload new videos Rick, it’s so relaxing watching you cook traditional Mexican dishes they way it’s supposed to be. This one looked delicious thank you for all the details and nuances that you always bring.

[@dukeallen432]

Yes, watching Rick is so much more than the food, he’s a good chimp that fosters happiness to my world.

[@colin5230]

Great video but the brisket think fatty part is called the point the thin, lean part is called the flat. But great video like always!! Keep up the great work

[@Atcraftcity]

I thought that was the case! But didn’t want to say.

[@reuelwarkov1418]

What I was thinking, he's using the flat but was talking about the point. Good video nonetheless.

[@mmallay]

Thanks Chef Rick, You're Such a great talent and teacher. Live long and prosper. Thank you for sharing your knowledge

[@RoninDosho]

Well, that was "Sweet Torture". I've never brought a chorizera back from m trips to Oaxaca, but your convincing me I need to! WOW! Nice One Rick.

[@friendcisco]

This is the guy you got to trust for authentic Mexican food, and props to you for representing but also introducing this staple to different economic backgrounds.

[@RonVMeeks]

Thank Mr. Bayless. My family have enjoyed learning from you for many years. I now have an authentic Molcajete, a Taco Press, and make my own corn tortillas. Expanded my garden to include various chiles from all over the world. I have developed my families tastebuds to enjoy spicier food. I have roasted whole pigs in my back yard. Again . Thank you! 👍 2:35

[@BootsWalken]

You had me at beef version of carnitas. Will definitely be trying my hand at this one this summer. Brown it up on the griddle out back 👍

[@daphnepearce9411]

I'm in taco heaven! Last night I made (per hubbys request) birria de res tacos, tonight(again, hubbys request) will be chilorio tacos. I guess tomorrow I will be making suadero tacos. I was a little surprised that the only seasonings is salt but then again brisket is extremely tasty. Oh yeah.....I forgot about the chorizo! And lucky for me I already made tomatillo/arbol salsa. Yum! Thanks Rick!

[@driverdave7846]

Such unique culinary technique with water controlling the temp of fat/oil. Delightful surprise of a dish 🇲🇽 👑

[@driverdave7846]

It's always used in quick cooking rarely slow. It's truly a carnitas way. Not a braise exactly.

[@garyharnish2395]

I can’t imagine having a meal cooked by him. Bucket list.

[@friendcisco]

This guy deserves a Nobel prize

[@DeflatedBronco]

Wow. What a killer recipe done a few ways. Thanks for being so equitable in giving us ways to execute this dish 🤙

[@Jodabomb24]

There was a place I went to in Mexico City, I think it was called Tacos El Paisa, and they had one of those big bubbling dome pans filled with suadero and trippa and all the rest. For each taco you got, they would dip the tortilla into the meat juices and cook it on the dome. It was so so incredible.

[@tuphdc8779]

Rick is a boss. Hope he dives into 18th century Mexican (New Spain) cooking

[@ljay4996]

Another amazing dish Chef! With your busy hectic schedule you still make time to give us such deliciousness! Thank you for the generosity you share. Wishing you all the health and success possible. We love you! 💗💗💗

[@ymeldahickey2750]

Love all your recipes you are the best ❤️

[@christopherday210]

Love the technique 👌. Nice video Mr. Rick

[@mariblu3]

Hey, just wanted to say I love your content and super easy to follow recipes! That being said I just wanted to comment on your interview about The Bear. I think somehow you were able to have an amazing career of restaurants that treated you right and chefs that were there to teach and help you climb that ladder. I say somehow, because in my experience and I think most of us cook/chefs have way more horror stories from the kitchens we worked in then good ones. I've worked in the industry for 16 years and in at least 11 different establishments. All across the board from grocery store kitchens to cafes, fine dining to farm to table and my experience has been the exact opposite. Only 3 of those were nice kitchens with happy employees and chefs who weren't narcissistic sadists. We had a chef take away out floor mats because we couldn't keep them spotless during service, Ive seen a chef throw a tray(like a whole tray out of the oven) of souffles at a coworker because he made them wrong, I've seen a chef hit a hot pan with oil in it out of a co workers hand and it splashed the scalding oil on his thumb and hand( he was too terrified to go tell HR. Against my advice he did nothing), we had our waterstation walled off during renovations and the chef cracked open a fancy glass bottle of water and proceeded to tell us if he saw any of us drinking the bottled water he would fire us(this was in Las Vegas, the kitchen was regularly 115-120°F.)...these are just a few and the list goes on and on. I just feel like you should know that your experience was rare in this industry and it's one that very few share.😉

[@daphnepearce9411]

Wow. I enjoy cooking but could never see myself actually making a living at it when I hear these horror stories.

[@dgax65]

I'm so glad you did suadero. I've seen it made on multiple Spanish language KZbin channels, but I don't speak Spanish and missed out on a lot of the background info.

[@emmsmom1848]

He’s awesome but his channel is dangerous. I get too hungry when watching him make this beautiful and delicious food 😂

[@dianaestrada5241]

This looks so good. I'm going to try it. My favorite is your chocoflan recipe, it' sooo delicious!

[@dukeallen432]

Will gives this a try. Thanks for inviting us back into your kitchen.

[@tijik]

Thank you for putting this content out, really amazing!

[@angiemtz2009]

Are you a Mexican? Am surprised that you have all the equipment that even me as a Mexican do not have. Thanks for showing the closest ways to cook ❤❤❤

[@roro5150]

Great episode, chef!

[@MauricioCarreazo]

Rick I love your channel so much, my only wish is that you do some in Spanish, my wife does not speak English and want to follow all your recepes.

[@lovingly2000]

I love Taco de Lengua. With lots of Cilantro and onions.❤❤❤

[@favidh1934]

The one time I wished you did a Rick B. video teleportation from Mexico to Chicago.... I would love to see this full scale! I have never seen this in Chicago, And I grew up here.

[@Eric-g9c5o]

As strange as this may sound, this inspired me to do a cook on my recently acquired Pellet Grill/Smoker. I think I am going to do the slow-cooker method with the fat/water solution, chorizo, and beef in a dutch oven. That dutch oven will go in the Smoker with the lid off. Hoping that may function like the choricera but also gather some smoke flavor along the way. Great video. I love Tacos!

[@elpicacho]

Thanks for the recipe 😘

[@dakkonfury]

This makes me soooooo happy!!!

[@circulolegal5165]

Estimado Rick...en vez de aceite utiliza manteca mexicana...wow...desde la Cd. de México...saludos.

[@Bojoschannel]

Si uso manteca, en el video dice

[@mrkhalua2673]

I AGREE TACOS DE SUADERO LOS MEJORES

[@squiremuldoon5462]

Love me some suadero. Viva Rick Bayless !

[@markfeathers]

I’m curious why lard and not tallow? Is it preference, more traditional? Great video! I really want to try it.

[@K1k05]

Lard is inexpensive and easy to get a hold of in Mexico, tallow not so much. Hi, from Mexico (tallow sounds like a great idea!).

[@LaniAnne402]

Just bought suadero so I can prepare tacos tomorrow! 😊

[@REY-RUM]

Did you order it online? What’s the name of the cut in English?

[@tomasnilsson866]

Fantastic! Thank you!

[@Bruzumi]

Hi Chef, you suggested using the brisket piece that has more fatty parts to it. Would that be the point vs.the flat? Also,.is suadero considered rose meat?

[@Mickcotton]

Absolutely Fantastic ❤ Thank You So Much. Muchas Gracias. ✅👍

[@at0mly]

these days my usual taco order is one suadero, one buche, and one carnitas. can't go wrong.

[@scottjackson458]

Mexican version of the Blues song "one bourbon one scotch and one beer" 😃👍

[@jomercer21113]

What is that wonderful slow cooker you use?

[@MarkK254]

This is happening at our July 4th celebration. Only question: Pasilla Salsa or the tomatillo-arbol salsa?!? Home-fermented crema is working now!!

[@dingusmagee5662]

Man that was a great video! Could u substitute Flank steak or bottom round? Brisket is 5 bucks lb on the island

[@taccosnachos]

Use a chuck roast. More flavorful

[@leedoss6905]

The flat is the thin lean part of the brisket. The point is the thick fatty part of the brisket.

[@mus0rmus1c3]

I can't imagine how good his place smelled on this day

[@rickzabala6020]

No never heard. Like discado cooking. Maybe a dish to try but for me I avoid fried foods or oily foods. Though, a different or nice way to cook brisket. I would like to see Rick's vision of smoking, BBQing, or cooking brisket. How does the chorizo add to flavor or is it too he spices in chorizo?

[@dukeallen432]

Go to the store and buy some chorizo. Crumble it up, fry it till cooked. Add eggs, scramble then put on tortilla. Your answers will come. On grease, moderation. Your body needs a little. Cheers

[@Casinowarmaster]

Would be great use for brisket trimmings

[@horaciosalinas8145]

Brisket or flank ? I wanna try to make them here in the us

[@stevesearle7530]

I'm wondering if a chuck roast would provide a similar taste?

[@5150jrc]

Hi Rick… is that Navel cut also called Rose Meat?… I’ve always heard that Suadero tacos are made from Rose meat.

[@lovingly2000]

Happy Cinco de Mayo!🇲🇽🇺🇲👍🌹❤

[@jeffshootsstuff]

The flat is the thinner part of the brisket and it’s not as fatty. The point is the thicker part and has more fat. FYI

[@leedoss6905]

I don't know where Rick came up with the name chorizer but I couldn't find it anywhere on Google. What I do know they are called is a convex comal or comal bola. The Mexican market up the street has a ton of them for sale. Concave and convex.

[@CHRISTIANSDAYSHK]

Looking forward to meet in Hong Kong

[@jimbetche7864]

Looks so good, but where would I find pork fat?

[@chicanoonthego]

Veterano CHEF RICK still going STRONG after all these years with his NEW hairstyle parted in the middle💪 Do you have to TURN the meat in the CHORIZERA within the 4 hour time period or just leave it?🤔

[@rabbyt]

I think the flat might be the leaner end cause i usually smoke my points and end up having to grind up my flats with chuck.

[@davidzavaleta7021]

Los mejores in my opinion after the pastor # 1. The best or nothing. Someone said. 😂😂😂✌️✌️

[@REY-RUM]

What is the name of Suadero cut in English or how would you order at the meat market?

[@patriciaaturner289]

I’m curious. Why use lard on beef, rather than tallow?

[@andrespedroza3206]

That looks delicious, just a little observation. Tacos de tripita is beef not pork 👍

[@JohnDoe-ff2fc]

"... suffered through this smell..." LOL poor you.

[@MJ-lv7ch]

What’s the name of the pan you cooked on where can I get one?

[@Zardyboy]

What’s that meat called I wanna try it

[@jjeffk68]

The flat is actually the thin part of the brisket

[@shortstop1231000]

Can you use beef fat instead of pork fat to cook this?

[@oravlamartin5091]

Rick loves saying suadero

[@nizarahdragon3973]

Where do you find the not slow cooker pot

[@JackMeyHoffer562]

Wait is this Skip Bayless' brother?

[@geoffball9547]

What kind of tortilla? Flour, corn or blend?

[@scottballentine1846]

Either - I think corn is going to be more popular in Mexico City. Here in Texas its normally served in flour tortillas.

[@dukeallen432]

Scott in Texas I always get corn. Every restaurant/taco stand I’ve been to in Texas had corns. Only chain Mexican restaurants catering to the masses serve flour.

[@jmelande4937]

After moving back to the United States from Mexico city, I have sampled tacos all over California, Texas, New Mexico, and Arizona or any Mexican restaurant that I could find anywhere. I've even looked in Baja. But NO PLACE has EVER replicated the suadero nor the Al pastor from Mexico City. I've found good tripas in LA, good carnitas in Salt Lake City, and good buche in Sacramento. But alas: my two favorite tacos are nowhere to be found. Hopefully I can get the suadero experience out of this recipe.

[@davidmckean955]

Where I'm at I can find navel I think if it's the same thing as beef belly (or beef bacon). I'm not even that far from you.

[@felipesoto2761]

It’s called a boneless beef short rib plate.

[@carlospiedra308]

It's also called rose meat.

[@ncooty]

@2:09: Rick seems not to know brisket. The flat is lean and thin; the point is fatter and thicker. It looks like he's got chunks of flat, but his description is backward.

[@Mike_Greentea]

👍

[@mistacoolie8481]

lol rrrriigghtttt....

[@evargas9491]

🤔 "PromoSM"

[@morrismonet3554]

He's a great cook, but a lousy butcher. The Flat Cut he is showing is the thinnest and leanest part. The fat part is the Point Cut and that's what you want, but this aint it.

[@mazdakmorati2297]

Heart attack waiting to happen 👎🏻

[@chicanoonthego]

You're more prone to get HEART disease from the processed red meats like pork and bacon and ham, and you shouldnt be SCARED to eat a little BEEF once in awhile, humans are NATURAL carnivores😄

[@BootsWalken]

Life is a heart attack waiting to happen. I'll go down enjoying myself thank you. Besides, healthwise I'll take animal fat over processed seed oils disguised as healthy food every time.

[@mazdakmorati2297]

@@BootsWalken good for you. have at that lard as much as you want. I’ll just enjoy my olive oil !!!

[@mazdakmorati2297]

@@chicanoonthego but not lard ?

[@chicanoonthego]

@@mazdakmorati2297 yeah I stay away from that LARD, I guess BUTTER would be a better substitute but too much butter can CLOG the arteries and lead to a stroke🤷‍♂️

[@TechTails]

Hi Rick! Nice seeing you at your restaurant this week. I always feel like im bothering you though lol. 😅 any chance of the recipe for the churro bun?

[@chicanoonthego]

You probably are, I'm sure he's REALLY busy at his restuarant😕

[@TechTails]

@@chicanoonthego wasn't really busy though when I went (2 people total) but im sure he is behind the scenes!

[@rodrigovazquez2538]

It would be a lie the you have suadero in USA IS PROHIBITED THIS CUT OF MEAT I BET YOU 20 DOLLAR IS JUST REGULAR MEET😂😂😂😂😂❤