Tacos de Suadero | Rick Bayless Taco Manual
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- čas přidán 28. 06. 2024
- For many of you, suadero may not immediately conjure a taco of beefy tasting bits of crisped meat, but that’s too bad! Especially in Mexico City, when you see a chorizera-that cooking vessel with a dome in the center and a gurgling moat of fat surrounding it-everyone’s mouths water for suadero.
The meat is cooked until tender confit style in the fat, then chopped and crisped on the hot dome before piling it on a tortilla, ready for salsa. A lot of folks will tell you that suadero meat is one of the beefy-tasting, tough cuts from the belly section, often a cut called navel. But I’ve seen cooks in Mexico use lots of other cuts too-pretty much anything that has a rich taste and needs a long, slow cook to tenderize it. Since many of the cuts used by the pros in Mexico aren’t easily available in States-side grocery stores, I’m calling for brisket here, preferably the brisket flat (not the point), which is most richly marbled.
Street vendors using a chorizera typically cook tripe and longaniza sausage in the same fat with the beef, creating a very rich-tasting medium for the long, slow cooking. Since a chorizera might be out of the question for a lot of you, I’m suggesting that you do that slow cooking in a slow cooker and, if it appeals to you, add a little chorizo to more closely resemble the fat of the street vendors.
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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.
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.
Agree!
@@pigslave3hints of Bob Ross for sure and love it #beautifulbobross
There’s nothing better than authentic Mexican food in my opinion. He’s taught me so much about it.
@@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.
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.
We've lived in southern California for 30 years, but only just discovered suadero a few months ago. Magic beefy happiness.
I’m Mexican and I love that you respect the our dishes so much ❤
I can’t imagine having a meal cooked by him. Bucket list.
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!
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
I thought that was the case! But didn’t want to say.
What I was thinking, he's using the flat but was talking about the point. Good video nonetheless.
Thanks Chef Rick,
You're Such a great talent and teacher. Live long and prosper.
Thank you for sharing your knowledge
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.
Yes, watching Rick is so much more than the food, he’s a good chimp that fosters happiness to my world.
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.
He’s awesome but his channel is dangerous. I get too hungry when watching him make this beautiful and delicious food 😂
This guy deserves a Nobel prize
Rick is a boss. Hope he dives into 18th century Mexican (New Spain) cooking
On my top 5 favorite taco list. I've had, and used, a choricera for many, many, years but never knew the name of it until now. Even my friends from Mexico just call it a comal.
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.
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 👍
I love Taco de Lengua. With lots of Cilantro and onions.❤❤❤
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
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!
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.
these days my usual taco order is one suadero, one buche, and one carnitas. can't go wrong.
Mexican version of the Blues song "one bourbon one scotch and one beer" 😃👍
Wow. What a killer recipe done a few ways. Thanks for being so equitable in giving us ways to execute this dish 🤙
Such unique culinary technique with water controlling the temp of fat/oil. Delightful surprise of a dish 🇲🇽 👑
It's always used in quick cooking rarely slow. It's truly a carnitas way. Not a braise exactly.
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.😉
Wow. I enjoy cooking but could never see myself actually making a living at it when I hear these horror stories.
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! 💗💗💗
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.
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 ❤❤❤
Thank you for putting this content out, really amazing!
Love all your recipes you are the best ❤️
Will gives this a try.
Thanks for inviting us back into your kitchen.
Great episode, chef!
This looks so good. I'm going to try it. My favorite is your chocoflan recipe, it' sooo delicious!
The flat is the thin lean part of the brisket.
The point is the thick fatty part of the brisket.
Thanks for the recipe 😘
Love the technique 👌. Nice video Mr. Rick
This makes me soooooo happy!!!
Fantastic! Thank you!
I'm so glad you did suadero. I've seen it made on multiple Spanish language CZcams channels, but I don't speak Spanish and missed out on a lot of the background info.
Love me some suadero.
Viva Rick Bayless !
I AGREE TACOS DE SUADERO LOS MEJORES
Absolutely Fantastic ❤ Thank You So Much. Muchas Gracias. ✅👍
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.
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!
I can't imagine how good his place smelled on this day
Just bought suadero so I can prepare tacos tomorrow! 😊
Did you order it online? What’s the name of the cut in English?
Happy Cinco de Mayo!🇲🇽🇺🇲👍🌹❤
Would be great use for brisket trimmings
The flat is actually the thin part of the brisket
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
Estimado Rick...en vez de aceite utiliza manteca mexicana...wow...desde la Cd. de México...saludos.
Si uso manteca, en el video dice
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.
What is that wonderful slow cooker you use?
Looking forward to meet in Hong Kong
Man that was a great video! Could u substitute Flank steak or bottom round? Brisket is 5 bucks lb on the island
Use a chuck roast. More flavorful
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.
I’m curious why lard and not tallow? Is it preference, more traditional? Great video! I really want to try it.
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!).
I'm wondering if a chuck roast would provide a similar taste?
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?🤔
Los mejores in my opinion after the pastor # 1. The best or nothing. Someone said. 😂😂😂✌️✌️
I’m curious. Why use lard on beef, rather than tallow?
Where do you find the not slow cooker pot
This is happening at our July 4th celebration. Only question: Pasilla Salsa or the tomatillo-arbol salsa?!? Home-fermented crema is working now!!
Hi Rick… is that Navel cut also called Rose Meat?… I’ve always heard that Suadero tacos are made from Rose meat.
Rick loves saying suadero
👍
It’s called a boneless beef short rib plate.
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?
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
"... suffered through this smell..." LOL poor you.
Looks so good, but where would I find pork fat?
What’s the name of the pan you cooked on where can I get one?
It's also called rose meat.
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.
What is the name of Suadero cut in English or how would you order at the meat market?
That looks delicious, just a little observation. Tacos de tripita is beef not pork 👍
Can you use beef fat instead of pork fat to cook this?
What kind of tortilla? Flour, corn or blend?
Either - I think corn is going to be more popular in Mexico City. Here in Texas its normally served in flour tortillas.
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.
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.
@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.
lol rrrriigghtttt....
🤔 "PromoSM"
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.
Heart attack waiting to happen 👎🏻
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😄
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.
@@BootsWalken good for you. have at that lard as much as you want. I’ll just enjoy my olive oil !!!
@@chicanoonthego but not lard ?
@@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🤷♂️
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?
You probably are, I'm sure he's REALLY busy at his restuarant😕
@@chicanoonthego wasn't really busy though when I went (2 people total) but im sure he is behind the scenes!
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😂😂😂😂😂❤