I love ingredients that can last in the fridge. Thanks for another tasty spicy blend. Plus your tip for blanching garlic for one minute in microwave is terrific. I appreciate easy waysof making great food.
Great to know about the ancho powder short cut… As I typically refer to your adobo marinade (using the dried ancho chilies) in your book, Mexico, One Plate At A Time. Also so good to know that this marinade can hang out in the refrigerator for a month! Your shrimp dish looks super yum. Thanks for sharing!
Rick made this tonight and invited a buddy over at the last moment, after he finished his plate of shrimp his comment was ‘he wanted to drink the adobo sauce from the wok’. I thought the same thing. Thanks
Made this for dinner tonight. Couldn't find ancho chile powder so I made it with dried ancho chiles. Served it with corn toriillas and lime wadges to make shrimp tacos. Sensational!
I made the adobo yesterday and the shrimp tonight! They were fabulous! We ate them like tacos on flour tortillas with some avocado slices. I was afraid they’d be spicy (wife doesn’t do spicy) and they were great! She loved them and said they’re a keeper.
Loved the Chile powder short cut! I usually end up cooking something quicker and easier. Not wanting to go through the hassle of roasting and reconstituting the chiles then blending them down. This will definitely save time and effort and greatly increase the chances of my making adobo when I don't feel like going through so much trouble.
I always make with dried chili peppers I buy in bulk online. I like red on chicken or pork. For shrimp, I think Rick's green chili adobo can't be beat.
@@rickbayless Thank you. Chef, off-topic, but I have to tell you, I was doubtful about your salsa macha, but I made a half batch to see if I'd like it. So far everything thing I've drizzled it on has been delicious. Love the stuff and making a full batch today. It's so good. On cold poached shrimp or chicken is my favorite so far.
Adobada is just "marinated pork." Al Pastor is... well, marinated pork. Pastor is typically cooked on a vertical spit, whereas adobada is generally slow-cooked. But they're often used interchangeably. Probably akin to saying barbecue and/or pork butt in English.
Thanks Chef B!! You've been a part of my life for so long!!
I love ingredients that can last in the fridge. Thanks for another tasty spicy blend. Plus your tip for blanching garlic for one minute in microwave is terrific. I appreciate easy waysof making great food.
That's the whole idea! Glad you're liking it.
Great to know about the ancho powder short cut… As I typically refer to your adobo marinade (using the dried ancho chilies) in your book, Mexico, One Plate At A Time. Also so good to know that this marinade can hang out in the refrigerator for a month! Your shrimp dish looks super yum. Thanks for sharing!
Hey Rick! Been receiving a bit of rain. Picked sweet corn with huitlacoche ! Making tacos! Yum!
I have been looking for recipes that use Ancho Chile powder. Excellent recipe. Another stand alone dish that I can add to salads and tacos.
Thank you for posting so many good recipes on youtube
Thanks for watching! Subscribed yet?
@@rickbayless yes sir, subscribed with notifications 😀
Rick made this tonight and invited a buddy over at the last moment, after he finished his plate of shrimp his comment was ‘he wanted to drink the adobo sauce from the wok’. I thought the same thing. Thanks
Looks delicious Rick I love shrimp any way with white rice,that’s for the receipt and wait for the next
Made this for dinner tonight. Couldn't find ancho chile powder so I made it with dried ancho chiles. Served it with corn toriillas and lime wadges to make shrimp tacos. Sensational!
I made the adobo yesterday and the shrimp tonight! They were fabulous! We ate them like tacos on flour tortillas with some avocado slices. I was afraid they’d be spicy (wife doesn’t do spicy) and they were great! She loved them and said they’re a keeper.
That's what it's all about. More recipes on the way for these secret weapons.
Good shit Rick. Love the channel.
Loved the Chile powder short cut! I usually end up cooking something quicker and easier. Not wanting to go through the hassle of roasting and reconstituting the chiles then blending them down. This will definitely save time and effort and greatly increase the chances of my making adobo when I don't feel like going through so much trouble.
Love the hack here, I have everything in my pantry to do this already! Shrimp look delicious as well!
Great shortcut. Thanks
That looks awesome chef. I'm gonna give it a go.Thank you for another great video and recipe.
Quite welcome, Bill.
I always make with dried chili peppers I buy in bulk online. I like red on chicken or pork. For shrimp, I think Rick's green chili adobo can't be beat.
I love it with shrimp too. Great call.
How do you stay fit and skinny while enjoying good food? Just found your channel. Thank you for all the recipes!
That sounds wonderful!
blanching garlic blew my mind
You are incredible.
Rick nice wit it
Love the videos. Maybe do birria tacos next and explain why they became so popular all the sudden. Everything is just birria birria birria
Yes please do! With the history as well!
Just a simple, but true answer. Because, they are really good.
Rick I really like this cheater method of Adobe sauce. I guess some Mexican dishes don't have to take all day to make! Thank you 😊
Looks good
I make small batches of ancho chile adobo & put it in mason jars & freeze them & use as needed.
Olé Rick!....👏👏👏👏
Thank you Chef! Looks delicious. Tri-tip and potato zucchini skewers at my house tonight.
Sounds great! Brushing a little adobo on that tri-tip before grilling would be a welcome addition ...
@@rickbayless I will do that!
Do you use kosher or table salt in your recipes?
How much vinegar did you use for this recipe?
Looks amazing!
beautiful. Big fan
Through all your videos I've wondered what you use to wrap your cilantro up in. Is that just a regular cloth place mat?
Just a towel or cloth slightly moistened
Looks nice!
that burner was stressing me out
Where have u been Rick .? I made this dish last night and it was suburb
I'm so hungry 😂 must try recipe
Is this distinctly different then the Adobo sauce found in canned "chipotles in adobo sauce" ?
Yes
yes, it is.
Muy buena reseta deseo que estén en español
That's way more than a tablespoon of Agave Rick.
That's a good way to use the powder before it loses it's punch. Chef, would you leave this marinade on a protein overnight?
Not necessarily. Brushing it onto a protein before cooking usually does the trick.
@@rickbayless Thank you. Chef, off-topic, but I have to tell you, I was doubtful about your salsa macha, but I made a half batch to see if I'd like it. So far everything thing I've drizzled it on has been delicious. Love the stuff and making a full batch today. It's so good. On cold poached shrimp or chicken is my favorite so far.
Yummo 😍
gj rb
I'm still trying to figure out what is the difference between "Adobado" and "Al Pastor"... Does anyone know?
I do
Adobada is just "marinated pork." Al Pastor is... well, marinated pork. Pastor is typically cooked on a vertical spit, whereas adobada is generally slow-cooked. But they're often used interchangeably. Probably akin to saying barbecue and/or pork butt in English.
turn off the stove!
make me some :p