I do a giant Yankee pot roast with potatoes and carrots and gravy. The next day I take the leftovers, put in an iron skillet and brown them even more then add the mexican ingredients and make tacos or burritos with it. It's been a family tradition for decades and everyone loves it even better the 2nd day. The excess gets rolled into dozens of beef & potato burritos and frozen to take out as needed...way better than buying frozen burritos I don't have a slow cooker that is stovetop safe. (now on my wishlist) I use a extra giant size cast iron skillet with lid which will hold 1 or 2 chuck roasts. I will sometimes use a 7qt cast iron Dutch oven for a single roast. I normally sear the meat and slow cook on really low on top of the stove for about 4 hours. On occasion, I have also cooked on low in the oven after browning. Both ways work if you don't have a slow cooker. Loving Rick's videos and getting many ideas on additional authentic Mexican ingredient tweaks to make my Mexican dishes even better. Thanks Rick!!!
Rick, you are simply the best. From the old days of "a man, a pig, and a pit"...or whatever the particulars of the name were on the "One Plate..."episode years ago, i've seen 'em all. From your genuine down home relatability, laid back yet decidedly expert persona, and just general charisma ...no one comes close. I have learned so much, and entertained soooo many over the years because of your shows....I just want to give you a profound thanks!
I've been going through Rick's taco manual for the past 6 months, and I've become a better cook as a result. But this recipe may be my favorite. It's difficult even for me to screw up. Rick is not exaggerating: this is a guaranteed crowd pleaser.
Hola, Once again, you take me back to a happy place. Reminds me of my childhood and the parties my parents used to have You always have such great recipes that hit close to home the way cooking was around my house can't wait to try this one Thank you Rick😊
Rick! I can't keep up with all of these awesome recipes. Tonight I'm making Ensenada fish tacos. A couple of days ago I made guava cream cheese tamales and chocolate champurrado. Keep 'em coming. Thank you!
Love your videos! I’ve been a fan & watching Mexico One Plate at a Time for years! I’m so happy that you’re giving us more content on RUclips! Keep up the great work! Can we buy the entire series on DVD or digital?
Definitely adding this one to our taco filling rotation. Once the dish was ready, one of the family said it was basically Mexican Ropa Vieja. Not a bad description.
i love these videos but i did need to say, i was getting really stressed out at 9:47 with the towel being so close to the fire lol! anyway, can't wait to make these!!
I made this tonight. I only could source 0.65lb of poblano's, and a 2.33lb chuck roast. I couldn't find fresh marjoram so I used 1/2 tsp dried. As it was cooking I was really missing the aroma of garlic so I added 2 cloves of fresh minced garlic about 45min into cooking, and also added 2 diced jalapenos to make up for the lack of poblano weight. Once it was finished cooking with the potatoes, I tasted and added about 1/8 tsp of salt and a couple dashes of accent MSG. Wow, one of the best tacos I've ate. I used tapatio hot sauce and parmesan, though next time I think I'll go for valentina hot sauce with a bit more depth of flavor. Lots to use up as this was only for 2 people so there's at least 3/4 of it left!
Interesting method. I don’t think I’ve ever had potatoes in a taco filling before. I use old school pot on stove, whole tomatoes, chilis, and sliced onions with some el pato hot tomato sauce but I need to try this method. Looks fantastic.
If you've never had potatoes as filling, one of the most widespread and (in my opinion) best breakfast/lunch tacos are potatoes&chorizo (papas con chorizo). Now I want some...
@Rick Bayless I truly love your channels, thank you. I am reaching out because I had Machaca for the first time in a hotel in los algodones mexico 12-15 years ago. It was truly amazing. The cook obviously left out a ingredient or three because I have tried to replicate it many times and have fell way short of what she sold me. I have bought the dried beef several times directly from los algodones and other Mexican locations many times. I have also bought it in the US that was imported. While always eatable and reasonably good, it was far from the OMG good that she produced. Please provide your version of machaca and scrambled eggs. It would be very much appreciated. Thanks, Bill
Carne Deshebrada=American Pot Roast with some heat. We call it Mexican pot roast, and I've loved it for over 40 years. I am a product of the Grapes of Wrath, and so of course we pull the fat out and thicken it with some flour and cream to make a gravy. I am used to eating this in Northern Mexico and Baja, and it has always been served with flour tortillas?
Recipe a definite try or do. Recently I was introduced to Discada which is usually cooked over a disco. But Rick's Carne Deshebrada is more my style which is similar to Discada. But Discada is still on my to do list for the outdoors.
This looks incredible! My mouth was watering almost the whole time. I'm wondering, with the 2tsp of salt that are added, if the canned tomatoes are no salt. I tried to read the can but no luck.
A beautiful dish. Just one minor observation since music is my department. Playing flamenco music in a Mexican food video is akin to blasting Danny Boy through a shrimp and grits souther dish video, it doesn’t quite go along does it?
Very surprised that there was no additional liquid put in that. When I cook with a slow cooker I use a can of broth or a can of beer or some apple cider vinegar and water. Rick's recipe looks great without the liquid.
¿No roasted garlic in this recipe? This recipe looks wonderful and I can see many possibilities. I could add beef broth and turn it into a soup. Or I could reduce the liquid a little more and make a hash out of it then serve with fried eggs on top.
Pro tip: Brown the meat in larger chunks maybe a quarter or half of the chuck at a time. Let the browned meat cool, then cut into serving size chunks. Preserves moisture while generating fond and the crust.
Looks very good. But there is nothing in this recipe except the poblanos that hints at it being Mexican. I'm worried if I try it I will just get meat and potatoes on a tortilla. Plus the crock pot really has a bad habit of "washing out" the flavor of meat almost to the point its chalky. Has anyone tried this recipe? How did it turn out? I get the "crowd pleaser" comment because in general the less heat and spice the broader the appreciation from the audience, especially when the people you are entertaining look like me and Rick.
Well, I don't know, they eat shredded beef in Mexico, they eat potatoes and onions, all more than poblano peppers. What is your familiarity with Mexican food to say it's not? Now I haven't seen it in Mexico myself, but I am not expert enough to know, I only know a few areas well, but everything else I've seen him do is authentic. It almost reminds me of a caldo de res or barbacoa cooked in salsa, both I've seen in Tamaulipas.
![Quando Rondo - Life Goes On [Official Music Video]](http://i.ytimg.com/vi/eIf3fhMXAow/mqdefault.jpg)
I do a giant Yankee pot roast with potatoes and carrots and gravy. The next day I take the leftovers, put in an iron skillet and brown them even more then add the mexican ingredients and make tacos or burritos with it. It's been a family tradition for decades and everyone loves it even better the 2nd day. The excess gets rolled into dozens of beef & potato burritos and frozen to take out as needed...way better than buying frozen burritos I don't have a slow cooker that is stovetop safe. (now on my wishlist) I use a extra giant size cast iron skillet with lid which will hold 1 or 2 chuck roasts. I will sometimes use a 7qt cast iron Dutch oven for a single roast. I normally sear the meat and slow cook on really low on top of the stove for about 4 hours. On occasion, I have also cooked on low in the oven after browning. Both ways work if you don't have a slow cooker. Loving Rick's videos and getting many ideas on additional authentic Mexican ingredient tweaks to make my Mexican dishes even better. Thanks Rick!!!
Rick, you are simply the best. From the old days of "a man, a pig, and a pit"...or whatever the particulars of the name were on the "One Plate..."episode years ago, i've seen 'em all. From your genuine down home relatability, laid back yet decidedly expert persona, and just general charisma ...no one comes close. I have learned so much, and entertained soooo many over the years because of your shows....I just want to give you a profound thanks!
My dad is from Yucatan and loves your videos!
I trust this man with my life
I've been going through Rick's taco manual for the past 6 months, and I've become a better cook as a result. But this recipe may be my favorite. It's difficult even for me to screw up. Rick is not exaggerating: this is a guaranteed crowd pleaser.
Hola, Once again, you take me back to a happy place. Reminds me of my childhood and the parties my parents used to have You always have such great recipes that hit close to home the way cooking was around my house can't wait to try this one Thank you Rick😊
Wow you’ve been on the web for years and years glad you are still making videos
Rick is an obsessive cook. Love him!!💕
Rick! I can't keep up with all of these awesome recipes. Tonight I'm making Ensenada fish tacos. A couple of days ago I made guava cream cheese tamales and chocolate champurrado. Keep 'em coming. Thank you!
Saludos para mi chef favorito
Love your videos! I’ve been a fan & watching Mexico One Plate at a Time for years! I’m so happy that you’re giving us more content on RUclips! Keep up the great work! Can we buy the entire series on DVD or digital?
Great video Rick! Can you recommend a brand of slow cooker with the removable stove-top base? Looking to upgrade so I can make this recipe!
I love your cooking! Thanks for cooking our Mexican food!🥰🥰🥰🥲
Finally a man that doesn't throw all the flavor in the trash.
Made this last night for my brother’s birthday along with your roasted salsa, it was a huge hit. Thanks Rick!!
Very interesting. I'd never even heard of this dish before. You are the best, Rick. Looks amazing!
Definitely adding this one to our taco filling rotation. Once the dish was ready, one of the family said it was basically Mexican Ropa Vieja. Not a bad description.
i love these videos but i did need to say, i was getting really stressed out at 9:47 with the towel being so close to the fire lol! anyway, can't wait to make these!!
Wow he really made the carne, this is so tasty
Chef. Bayless. I just started watching your videos. Really good!!!!
A new "Twist " to my tacos de carne deshebrada.😊
Thanks for sharing Rick 🔥
Looks delicious!
The deshebrada that I have always seen in Mexico and that taste amazing is flank steak but sooo expensive so I use same as you.
Yeah, flank steak is very fibery.
Incredible!
I made this tonight. I only could source 0.65lb of poblano's, and a 2.33lb chuck roast. I couldn't find fresh marjoram so I used 1/2 tsp dried. As it was cooking I was really missing the aroma of garlic so I added 2 cloves of fresh minced garlic about 45min into cooking, and also added 2 diced jalapenos to make up for the lack of poblano weight. Once it was finished cooking with the potatoes, I tasted and added about 1/8 tsp of salt and a couple dashes of accent MSG. Wow, one of the best tacos I've ate. I used tapatio hot sauce and parmesan, though next time I think I'll go for valentina hot sauce with a bit more depth of flavor. Lots to use up as this was only for 2 people so there's at least 3/4 of it left!
Why do you do this to me? My Mouth is watering 😩. Hahaha. I’m gonna make this on Friday! Thanks for the recipe Rick! 🌮
Interesting method. I don’t think I’ve ever had potatoes in a taco filling before. I use old school pot on stove, whole tomatoes, chilis, and sliced onions with some el pato hot tomato sauce but I need to try this method. Looks fantastic.
If you've never had potatoes as filling, one of the most widespread and (in my opinion) best breakfast/lunch tacos are potatoes&chorizo (papas con chorizo). Now I want some...
@@LPR44 oh ya, you know what, I have had that combo before for breakfast usually in a burrito though.
I have Rick's Book Mexico One Plate at Time and others. I wish Rick had a book specially for tacos.
I definitely am going to make this very shortly
Hi Rick! Great video! There is a spelling mistake in the title. The correct spelling is “deshebrada”.
That's what he spelled
@@sharonmcgowen9761 because he corrected it.
LoL
Stop putting cheese on everything.
Looks tasty! Thanks for sharing!
@Rick Bayless I truly love your channels, thank you. I am reaching out because I had Machaca for the first time in a hotel in los algodones mexico 12-15 years ago. It was truly amazing. The cook obviously left out a ingredient or three because I have tried to replicate it many times and have fell way short of what she sold me. I have bought the dried beef several times directly from los algodones and other Mexican locations many times. I have also bought it in the US that was imported. While always eatable and reasonably good, it was far from the OMG good that she produced. Please provide your version of machaca and scrambled eggs. It would be very much appreciated. Thanks, Bill
ruclips.net/video/bBKpp-FnUKI/видео.html
Carne Deshebrada=American Pot Roast with some heat. We call it Mexican pot roast, and I've loved it for over 40 years. I am a product of the Grapes of Wrath, and so of course we pull the fat out and thicken it with some flour and cream to make a gravy. I am used to eating this in Northern Mexico and Baja, and it has always been served with flour tortillas?
Recipe a definite try or do. Recently I was introduced to Discada which is usually cooked over a disco. But Rick's Carne Deshebrada is more my style which is similar to Discada. But Discada is still on my to do list for the outdoors.
@Gift561 I wonder if this is really Rick B. If I were ever go to Chicago it would be to visit Rick's restaurants. What...
This looks incredible! My mouth was watering almost the whole time. I'm wondering, with the 2tsp of salt that are added, if the canned tomatoes are no salt. I tried to read the can but no luck.
Do you have to use bay leaves or can you go bayless? 🥁
Tatun tun!
What slow cooker is that? Looks very nice, mine from the 80s is on its last legs jaja
What is the brand of slow cooker you have
Muy bien. Excelente
@rickbayless what slow cooker are you using I would like to upgrade 😊
A beautiful dish. Just one minor observation since music is my department. Playing flamenco music in a Mexican food video is akin to blasting Danny Boy through a shrimp and grits souther dish video, it doesn’t quite go along does it?
when you put finishing hot sauce on that - thats nice im tryin but yeah serranos is a gamechanger from jalapenos haha thx
I wonder if Rick saves all those seeds for his garden and to give away to others?
thanks
What is the brand of slow cooker are you using in this video?
Crock-Pot Versaware Pro Slow Cooker SCV1600B-SS
Very surprised that there was no additional liquid put in that. When I cook with a slow cooker I use a can of broth or a can of beer or some apple cider vinegar and water. Rick's recipe looks great without the liquid.
What brand is that slow cooker?
Hatch Green Chiles?
Oh!!! I bet that would be delicious!!
Had me at poblano
Rick your doing this all wrong. Go to Mexico, bring over a Mexicana and you will never have to cook again. 😂
🌮🌮🌮
I don't think I've ever seen you use Hatch Green chilies? So much flavor and popular in the southwest.
I don't think I saw those in Mexico though
I always associate Thyme and Marjoram with Italian, or French cooking.
We do use those a lot, specially in the south. As Rick says, they are usually sold in a dry bundle along bay leaves as "hierbas de olor"
I'm always baffled how this is Skip's brother.
¿No roasted garlic in this recipe? This recipe looks wonderful and I can see many possibilities. I could add beef broth and turn it into a soup. Or I could reduce the liquid a little more and make a hash out of it then serve with fried eggs on top.
Pro tip: Brown the meat in larger chunks maybe a quarter or half of the chuck at a time. Let the browned meat cool, then cut into serving size chunks. Preserves moisture while generating fond and the crust.
Can't get any more pro than Rick B
Por favor no utilice jitomates de lata.
Hey Rick, is Skip Bayless your brother?
DUKE_OF_EARL_714 Yes, he is.
La comida mexicana nunca lleva jitomate de lata, es un pecado.
🦝
Not a celebrity chef but 6 hours is way too long on high in a crock pot.
It'll suck all the moisture out of the meat.
Looks very good. But there is nothing in this recipe except the poblanos that hints at it being Mexican. I'm worried if I try it I will just get meat and potatoes on a tortilla. Plus the crock pot really has a bad habit of "washing out" the flavor of meat almost to the point its chalky. Has anyone tried this recipe? How did it turn out? I get the "crowd pleaser" comment because in general the less heat and spice the broader the appreciation from the audience, especially when the people you are entertaining look like me and Rick.
Well, I don't know, they eat shredded beef in Mexico, they eat potatoes and onions, all more than poblano peppers. What is your familiarity with Mexican food to say it's not? Now I haven't seen it in Mexico myself, but I am not expert enough to know, I only know a few areas well, but everything else I've seen him do is authentic. It almost reminds me of a caldo de res or barbacoa cooked in salsa, both I've seen in Tamaulipas.