Chorizo Made with Red Chile Adobo
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- Опубликовано: 27 апр 2015
- Here, Rick's versatile red chile adobo is used to make classic chorizo, but it's also the perfect marinade for fish, chicken, steaks and more. Get the recipe: www.rickbayless.com/recipe/new...
Came here from Ethan's 500k subscriber special
Great Recipe!
Shouts from ethan's 500k vid. Thanks for the vid hombre
I love the brief scene of Frontera restaurant with “open” tables....it wasn’t like that when I took my family last summer...standing room only. We enjoyed our visit immensely! Sorry my comments pertains to a previous YT video but the sentiment stands.
looking forward to making this. thanks for bringing honest mexican cuisine to the masses, chef bayless.
That looks great!! Will try it out
I just made chorizo for my first time using dried guajillo... I will make this adobo. It looks delicious.
Amazing! Living in Italy means I am only exposed to Spanish chorizo, which we know is not the same as Mexican Chorizo. I am so excited to make this! I have been craving Chorizo con Huevos!!
Valerie Torres how do you make it?
Chorizos con huevos 😂
Well done 👍
Wow, looks so easy, I'm going to try it and compare it to the local (Seattle or Portland?) Hemplers brand ground chorizo, which I do love.
Just went to the store and bought ancho powder. Took it home and tasted it. It reminded me of any average paprika both in smell and taste. Just to confirm I tasted my paprika. To me with just a little powder on my hand, they both tasted the same. Anyone agree/disagree? Perhaps once the cooking completes the flavors are discernable, but for now, I am of the opinion that chili powder is chili powder.
usually ancho is darker and has a bit of heat. Paprika in the US can be made from a variety of chiles, so maybe the one you got is ancho.
@@rickbayless Thanks, I made this and actually went and bought Ceylon cinnamon and Mexican Oregano. I also tasted each of them to mentally compare them to common cinnamon and oregano we normally use in the USA. This will be part of my meal rotation for sure.
Yes and Yes.
Looks great, Chef! When do we get the complicated method?
I uses to travel as a part of my work. I was in Texas, and up before the sun. The was a parking lot, with people selling food. I found out it was called little Saigon. They had a Vietnamese population in that part of Texas, and they sold food to the Vietnamese taste. The place was amazing, and the prices were much better than the grocery stores. Most of the food, was things you had to cook with, but I couldn't help myself. I bought a load veg, and some fruit. I just ate it. No cooking, or prep, just raw, while driving down the road. Still, it was great. Cheap too. If you want to cook a little better, it's very expensive. The highest mark--up on food is produce. What's worst, the produce in most grocery store is horrible. Ginger always has those veins in it, and lemon grass is tough as nails. If a store has dried peppers, they sell it in little bags, that if was by the pound, no one can afford to bye it. What's worst is, they buy that produce by the ton, and sell it by the ounce. They say, "Produce carries all the food in a supermarket. Without the high mark up on produce, stores wouldn't make a profit." They have farmers markets near me, but they are selling at higher prices than grocery stores. I tried growing it. Two and half months for a growing season? Yeah, I think not. Some thing are affordable in supermarkets. I can buy five or six big Jalapenos for buck. They sell'em in the nicest ziploc bags, which I never use. Between my wife and I, we eat all twelve Jalapenos at one meal. If I could grow them, It's not worth it at even the Supermarket's high price. Honestly, Jalapenos are like bell peppers, bland as hell, with a little heat. I wouldn't mind so much, but I went to Mexico when I as younger. I was pretty much broke, even for Mexico. Did it stop me from eating. Hell no. We had a hot plate in our room, and we would go shopping during the day, and buy all kinds of great stuff for almost nothing. They say, "You should eat to live, and not live to eat." That's true, because most American eat food, that's little better then cattle feed. This what I did in Mexico. We woke up, and went to the open air markets. We bought whatevery was cheap. We would go back to our rooms, and cook eggs with whatever pepper was cheap, and put on Masa shells we bought in Mexican grocery stores. We took fruit with us, to eat for lunch. We just walked aroung, and seen things. Then we would come home late at night, and fry more peppers, vegetables, and put it in Masa shells. If we had extra money, we bought meat in the grocery stores. Everything was simple, and cheap. We had battery powered radio, and have a mexican bear. I don't know. Think it was one of the high points in my life. I can't afford eat like that in the states. If it's like you want something good, you have sell your soul to get it.
Do you live in LA or some other major city? In Ohio produce is cheap and my family eats (semi-authentic) mexican food for cheap that we make with produce and meat from the grocery store
add a teaspoon of ground clintro add a lot of flavor
capital idea just keeping a batch in the frig
I use chili mexcine....
If we have the dried Ancho chilies, how much would we use instead of the powder?
Im gonna hang out here in case someone finds the answer
4 medium anchos, stemmed, seeded, toasted and soaked (you'll need less water than called for in the ancho powdered recipe)
@@rickbayless Thank you so much!
@@rickbayless how long does the marinade last in the fridge?
Hola se me hace buena la receta pero pienso que el chile ancho está muy oscuro guajillo
Rick, what about the Achiote?
Not sure what you're asking
@@rickbayless It's like this: every truly great Mexican chorizo I've ever enjoyed has had a distinct note of Achiote paste, but virtually every Mexican chorizo recipe on the Internet is just rehydrated chiles and a few typical spices, and some don't even have vinegar. They just don't taste like the good stuff I've had before. I know many will say "personal preference," but I honestly don't think it's that because both the very old recipes and the perfected commercial recipes all contain Achiote. So I was wondering where you weighed-in on this.
@@adamchurvis1 I was wondering the same thing. I think I'll make this chorizo in three parts, ancho powder only, achiote paste only, and one 50/50 each and see how I like them all.
@@brianwhite1189 Whatever you do, don't forget the vinegar. Once you get your recipe where you want it, grill some fresh pineapple well, chop it up, and serve it on your chorizo like salsa.
@@adamchurvis1 Will do. Grilled pineapple sounds really good and I will try that. Thanks!
Half a teaspoon of salt, my ass! That was like 2 4-finger pinches! That aside, that recipe looks awesome.
since he's a famous chef type guy he most likely uses diamond flake salt (you should too, it's great and still pretty cheap.). the individual salt crystals are way bigger and flatter than salts like table salt or kosher salt. which means you have to use what looks like a lot more to season the same amount. but that also gives you more control and leeway to season food correctly and not accidentally fuck up.
In another one of his many videos, Chef Rick Bayless (winner of multiple James Bear awards) said that you should use your own pinches of salt and measure them so you can come up with your one number of pinches to equal a teaspoon.
He said a teaspoon & half!
999a0s can’t find diamond salt online or elsewhere including amazon
But the dried chorizo has the best flavor.
Aar Lekz Fresh has better in my opinion. But nothing beats the smoked kind.
The 1/4 cup paprika step is not in the recipe link. I added it during the goopy stage of the recipe because I am only using this for chorizo and not concerned with flavor profile of this for other foods which might be why Bayless does not add it in the beginning marinade goop stage. As I say below, paprika and ancho powder flavor profiles are nearly indiscernible to me.
Noooooooooo canela
8th of a teaspoon cumin?!?
This is deff the gringo version 🤣🤣🤣
You are clueless, your Mama went to Taco Bell for your food. How many Restaurants do you own? Lets see your recipes pretend PEPE
@@douglaswitte4047 Doug, take a lap you're getting too heated over cumin
@@cg1906 You are so right thanks for pointing that out. Let's just have a happy hug together.
@@douglaswitte4047 dough im not gonna lie to you, this has truly been the top ten character arcs in anime.
Es mex. No indian
Wrong part of the pig and never use a gd microwave!!