Rick Bayless Entomatadas
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- čas přidán 13. 04. 2022
- It’s hard to come up with an English translation that does justice to this incredibly delicious, homey dish, so I’m slotting in the Spanish name. It’s tortillas rolled around fresh cheese doused with a roasted tomato-green chile sauce, then more cheese and a little thick cream. Most everyone says “enchiladas!” when they see it, but they’re not, really. They get a tomato sauce, not a chile sauce. That’s why they’re entomatadas not enchiladas. And ones with a bean sauce are enfrijoladas. That’s the way things work in Mexican Spanish. The only thing you need to know is that in central Mexico a tomato isn’t a tomate, it’s a jitomate (harkening back to the fruit’s original Aztec name). So there these beauties are called enjitomatadas.
RECIPE 👉 www.rickbayless.com/recipe/en...
I can't believe you appeared on my CZcams. My mom passed away almost a month ago from cancer at 44 and we used to watch you back in channel 8.2 CREATE channel on TV at 3 in the morning together. We loved watching you late nights, worth the wait and sleepless nights as a kid. Memories I forgot, and you brought them back. Thank you so much. ❤️❤️❤️
That’s a beautiful story. I hope you’re doing well.
@emilyrosa7620. Sorry for your loss. I know a year isn't that long when you lose someone you love. I have you are continuing to heal. I'm sure last Mother's Day was hard.
Hello Chef, Congratulations on your Topolobampo Restaurant getting it’s Michelin Star award, this week!
Hola Chef; estoy descubriendo todas tus recetas; son inmejorables; las he seguido y son deliciosas; mil gracias Chef
Thanks Mr. Bayless. I've actually had this when I visited my in laws in Mexico. I also like the ones with beans.
I love these simple, yet distinctive dishes. This is a notch up from a simple cheese taco with salsa, and simpler than a full cheese enchilada preparation. The epazote in the sauce is definitely a distinctive taste. Thanks, Rick!
Spraying the tortillas is genius!
This is my favorite dish, the simmering tomatoes smell amazing. I get Roma tomatoes and let them ripen on the table for a week or more, they have more flavor. I usually don't pass the freshly made corn tortillas through oil, but they get mushy, so I recommend doing that.
Thanks Rick for doing this recipe! Everyone should know about these.
Great rendition of a very simply and delicious mexican dish. Exelente, chef, saludos desde México.
I have never heard of these but cannot wait to fix them. Sometimes it's the simplest dishes that are the best. Thank you for this recipe!!
My mom makes the richest , savory entomatadas at 92 years old , my favorite dish since I was a kid , god bless you mi querido Rick for making this video , on the money , yum yum yum 🤤 😋 oooooooffffffff
I already like Rick’s definition of “a little cream”.
Great demonstration, you are a wonderful teacher, ty
Simple, elegant and my taste buds are going crazy.
What a wonderful recipe! Thanks Rick!
MR BAYLESS YOU ROCK !!!!! AUTHENTIC.....NO nonsense BRAVO!!!!!
Thank you so very much. There are several reasons why I’m super excited about your recipe, it’s authentic, very easy to recreate and it’s deliciously homemade!
You da man! Enjoyed watching you for years! Love the life you love! Love the life you live!
Incredible. Can’t wait to try this one, Chef!
These look wonderful!!! What a great video...Thank You!!!
Thank you for sharing this with us!!!
Awesome, Rick appreciate that you speak Spanish, respect Mexican food the way it is made by Mexicans. This recipe lil different than my moms... but looks good
You really are a great teacher and chef. You not only give basic recipe steps but explain the “why” and the minute details, which are the things that make the home cook successful! Thank you. ❤️😎🐈⬛
This is a beautiful and simple meal.. and for me... easily made keto friendly...Thank you so very much!!
I missed you like crazy, 2 months is too long to be without your expertise 🙌🏾👏🏾🙌🏾👏🏾💜💜
Can't wait to try! Thanks, Chef!
Love everything you do. Great tasting food, and great taste in lighting fixtures in your awesome home.
😆
Love your Recepies also the way you take time and explain stuff. Love your kitchen I like your Spanish. God bless. 👍
Hi there love your mexican cooking!💖💖💖🌹☺️
Great Hack for fried tortillas, you have my respect Chef Bayless
Double thumbs up 👍 👍 . I loved this. I roasted some roma tomatoes with it. The sauce reduced wonderfully and with the filling etc. so good!!!!!!
se antojan las voy a hacer mañana para cenar gracias por los tips 😍😋😋😋❤👍
Happy Easter Rick and to your family 🐇
looks delish and pretty simple to make, thx rick
My family has been watching your show for years On Kpbs channel . I'm 26 years old. now keep it up
Thanks Chef, really enjoyed this dish and used the extra tomato sauce to top Spanish Omelettes the next day and that was amazing!
I admire your passion.
I'll try making the yummy dish. Thanks.😊
Oh Rick this recipe brings back good memories of one of my good friends Abuelita who used to make this for us.
I've never seen it on a menu anywhere here in Texas but I've had it in Mexico.
Abuelitas was much better!!
I grew up devouring these😍. These are great at any time of the day. Great video!
❣️ Thank you. 🥰 Making it tomorrow. 😁
Appreciate the onion rinsing tip, will give it a try!
I've done this for years and it really works well. Whether it's for tacos, hot dogs, salads...whatever I use raw onion in.
Love it!
I will make these this weekend. Yummy.
So good! Can’t wait to try!
Your entomatadas look better than mine, I'm going to try your recipe. You're the best!
Thank you Rick.
You are a teacher¡ Thanks a lot.
Thanks Mexico and Perú for the Tomato.
Thanks for this! I always try to swing by Frontera at Chicago Airport between flights and I've made an exclusive stop sans Disneyworld at Frontera in Disney springs. Loved your story on Top Chef Masters, and to this day, it brings your food to life!
Many times these are made with no Chile and it's very delicious
You’re the best Rick. Cool house too.
Yes!! my favorite when I go to my mom's house 😋
Perfect recipe for a Friday!
Love the recipe
This will be my Easter Dinner this weekend.
THIS WAS INCREDIBLE 🍺
My mom made amazing enfrijoladas I’ll try these looks awesome
Are the enfrijoladas just frijoles in the corn tortillas with cheese, and the same tomato sauce to cover? I love frijoles and want to try them too.
@@yoyomi yes. Maje the frijoles a bit soupy then soak the tortilla in them put on the plate add a bit more frijoles and cheese to taste. I add some salsa too. Delish 👌🏻
@@yoyomi no they are not. The sauce for enfrijoladas is beans, but they must be soupy. You use the bean sauce as the sauce.
You can add cheese in the middle, crema and salsa on top. They are amazing! 😍
Thank you, Chef
Rick, I went from being not hungry to starving watching this!
Bonus RB etymology. Love it.
Will try this dish soon. Right now ordering two apazote plants for garden! Cheeo!
muy rico!
Whenever I use roasted garlic, I just use the entire bulb. Never had any complaints.
It’s crazy how his brother is a famous sports analyst
*adds salt*
*tastes*
“Perfect I hit that just right.”
Rick when do you not hit it right, much love
This is a Simple beautiful recipe. Listening to your all too through and pedantic instruction takes all the enjoyment from preparing thus dish.
we normally make them with fresh tomatoes and the sauce is thinner and silkier. wanna try that thicker sauce.
My mouth waters!
My mother’s recipe is with sour cream and queso fresco for the filling and chicken breast for the protein. My family doesn’t like sour cream, so I stuff the tortilla with shredded chicken and a lot of sauce and a wonderful green salad.
You never stop making me hungry, but I'm never bored trying your amazing recipes chef, but I need a great fire roasted salsa and in the corporate world it's " Sharky's Woodfired Mexican Grill" they have amazing salsa can you help me make it? Thank you Chef
ok..making this tonight!!!
Wow, 1st to comment! Looks good. Will have to make it!
Happy easter 🐰
Added to the dinner plan!
I love entomatadas.
Ricardo!.....you have to taste it...SVP,
But our dishes do change from region to region of our unique country... I will try urs with epazote it sounds tasty!
“Nice, I hit it just right” - of course you did, you’re Rick f’ing Bayless!
Can someone bring me a plate of those please. Yum 😋
Skip’s honest brother!
That looks like it'd be a great side dish to a good steak or roast.
Never nuke your torts!
a little different than the way i make it but this looks awesome 😍
Hi Chef, We used to call it "taming", the onion here in the states... for ladies who lunch, ha.
I’m all of a sudden hungry for some reason. Lol
Hello! Great video. What was the temp in the oven to roast the onion garlic and serranos? It was it in broil?
Mastery
What did you do with all the mixture that was left in the blender jar?
Thank you. I love Rick Bayless but he always does this and it seems just a waste. The chicken stock could have just gone into the blender pitcher and be swirled around to not waste anything.
Rick, one of the best lessons I've ever learned from you is deflamando la cebolla. Can you recommend the best way to store fresh cilantro?
I wrap a few Sprigs in paper towels then plásticas bag shake off eccsses water before the wraping
Great dish, and easy to make a vegan version which I will try soon.
can you use dried epazote instead of fresh and when would you apply it?
Can you make a link to the food grade stainless steel spray bottle. There is one like it on Amazon but the reviews are just okay.
It's called MISTO. I only know bc I have one.
An Airfryer makes easy work of roasting onions and pepper 🌶 😋 btw
What is that olive oil pourer with a cap? I need that!
Mexican version of stuffed cannelloni - YUM
Ok, I have a super improvement and the usual way to do entomatadas. The tortillas fried them with oil on pan until soft ant then submerge in the tomato sause while hot, one by one. Stuff them in plate and you can add extra sauce if necessary.
😎👍
😋
Don’t forget enmoladas 🙌🏼
I used to grow epazote