Oh my goodness!!! I'm from Michoacan and I'm so proud of our enchiladas placeras. We usually fill the enchiladas with potato or refried beans. On the side, we do eat them with fried chicken or beef cecina and top the enchiladas with salsa de jitomate. They are delicious!! I made these enchiladas for my husband's cousin a couple of weeks ago and he loved them. Thank you Chef Bayless for showing the world what real Mexican food is.
@@Pedrogonzalez-nh2eb Really? I've never had them with chorizo, but im gonna try that next time. What part of michoacan is your family from? I'm from Zamora.
It may just b me but does anyone notice the excitement he gets an passion that shows when he seasons something n it taste just as he wants it to ? Idk it's a special thing to me my mother in law may she rest n peace she was a Hispanic lady much much older then me im a white woman that married her son an she was an amazing cook even though my mom n grandma were great cooks of southern food not Mexican food but she was an I was lucky to have her teach me many authentic dishes ♥ but she would get that same happy excitement he gets
Thanks for mentioning that Mexican cuisine seldom has much cumin! That is one of my pet peeves with Americanized "Mexican food." People also need to be aware that toasting the dry chiles too long causes more bitterness. Just as you did it, very quickly on the comal is sufficient.
Wow, glad you have good knowledge there bud. No doubt about the cumib as well, although the northern Mexican states will use cumin and black pepper more so than the rest of the states.
@@Pedrogonzalez-nh2eb , It is true that cooks tend to use more cumin and black pepper in the northern states. As you are probably very aware, Mexican cuisine is quite diverse from region to region. Just the tamal, for example, varies a LOT from Tamaulipas, Veracruz, Sinaloa, Hidalgo, Oaxaca to Yucatan. I have traveled extensively in Mexico, having been to all but 3 states, and lived in Guadalajara for several years. I keep saying, "so many chiles, so many ways to prepare them, and so little time!" Beyond their fabulous food, Mexico has much to appreciate and to love.
Soy del norte de México y sí utilizamos comino. Especialmente en los frijoles y solo algunos guisados. La pimienta casi no. México es muy diverso, no podemos generalizar qué se usa y qué no. En diferentes regiones, se utilizan diferentes ingredientes.
@@ElenaAyala9 gracias por su respuesta y explicación acerca del uso de comino. Comprendo que sí hay lugares en México que se usa el comino más que en otros, y que hay mucha diversidad en las comidas y estilos de una región a otra. Creo que me cayó mal la cantidad exagerada de comino que utilizan algunos norteamericanos en sus intentos de imitar la cocina mexicana. Por ejemplo, si toman un queso artificial amarillo norteamericano Velveeta y agregan comino y la metan en el microondas que será una salsa mexicana.
@@CliffBell sí, completamente de acuerdo. Hoy vivo en Estados Unidos y lo más insultante es la falta de interés en llegar a conocer nuestra cultura/gastronomía y aún así atreverse a interpretarla. Por eso Chef Rick tiene todo mi respeto y admiración. Él también nos enseña cómo son algunas regiones de mi propio país que yo aún no he alcanzado a visitar.
Fabulous! I cannot wait to make these. I went to cooking school in Cuernavaca and tasted these served with the grilled chicken in Morelia. Thanks for sharing this Rick. I miss living in Chicago and eating at your restaurants I live in the Asheville, NC area now and the Mexican food is not very good except at my house.
ahhh that's sweet , i recently went to Charleston your right, no good Mexican restaurants over there .,the good thing you know how☺to make some good stuff!
This is definitely my favorite dish. Thank you for sharing, I was hoping to one day see your version. The only difference in mine is that I season the cabbage with lemon instead of ACV.
Thanks Rick! A new enchilada for our family. I learned two things from you years ago--pitch the soaking water, and strain the chile puree. Important! Ruined a mole without.
I'm always happily surprised of how accurate your recipes are! It truly shows respect to our "food culture" and it's evident not only that you have done your research and but also you truly appreciate the OG recipes! Even when you apply your own chef's twist to them! Gracias Chef! Btw I couldn't agree more with you about the cumin! It's used a lot in many recipes but in small quantities! To me cumin is a very strong spice both in taste and flavor, it kinda smells like armpit 🤭
Not quite. He takes some poetic license. For example, enchiladas have a iceberg lettuce salad, make just with shredded iceberg lettuce, tomatoes and onions. As for the sauce, there are different versions.
@@dramirezg70 There are so many regional variations when it comes to Mexican cuisine that you can't really gatekeep. I've had enchiladas placeras in Michoacan multiple times. Some places serve them with lettuce, others with cabbage. It's fine.
Finally!! Someone said it out loud. Cumin is very rarely used in Mexican cuisine! Absolutely hate it when a recipe calls for like a teaspoon of it in a single pot. It has its place when used sparingly in certain dishes. Thank you Rick!
My favorite mercado style enchiladas in morelia. filled with some cotija cheese and raw onion topped with shredded cabbage, tomatoes, onions, green salsa, crema and cotija cheese. My favorite were the potato - carrots adobado bites on the top and a chile in Vinagre on the side😋😋😋😋
Si, así me gustan. Estas las preparó muy bien. Pollo o cecina o un trozo de longaniza (fritos) o una patita de puerco en escabeche. Todos me gustaban. Gracias Rick.
This is the way my family has always made them. Love it Edit: we usually add a filling. Most of the time it’s beans but sometimes chicken, steak, or potatoes
@@josephsmith961 I've never made the sauce myself, usually my aunt or mom makes it for family gatherings. But Chef Rick usually nails that grandma's kitchen flavor that I love so much
Thank you for your recipes of the food I loved when I went to my favorite Mexican cities Tiajuana and Puerto Viallarta which I dare not visit now. Gringos are not welcome now. Thank God there's a very authentic Mexican resturant only a couple of miles from my house and your videos.
Wow! Beautiful! I spent my adolescence in Mexico, and had a very similar dish in Guanajuato (where my grandfather is from) called enchiladas mineras. I’ve seen that technique of frying the chile soaked bread when making pambazos, but never with enchiladas. I was always taught to fry the tortilla and dip in the sauce. I will have to try this. I’m sure the caramelized chile in this dish is delicious. Love watching you cook, man. Your recipes are the real deal.
Very much respect for you Chef, your love, respect and passion for authentic Mexican food is the reflection of your love for Mexico. As 100000000000% Mexican from Oaxaca ( a place you know very deeply ) I say thank you Chef
Oh different twist on this recipe. Never seen them made this way. My grandmother who is from Michoacan has been making these Enchiladas Mexicanas all her life (she's 87) and taught me how to make them the traditional way. Learned from her not to toast the chiles too long to avoid bitterness. Should be a very quick and light toast or just skipping that part and adding them directly to hot water. Our sauce is not as thick and a lot more smoother too. Nice to see different versions of this very old recipe for people to enjoy. I suggest people take a trip to Mexico and try them there. They're really delicious!
2 года назад+3
Love the tip of adding vinegar to the potatoes and carrots! Can't wait to try! My favorite enchiladas!! Gracias Chef!
I’ve just made this unique to me dish for dinner tonight and WOW! Loved it! Such delicious smoky flavour with the vinegary salad and creamy cheese on top. And this is why I am a forever Bayless fan.
Así es Rick, gracias por hablar del comino, de hecho mi mamá lo odia y lo tiene muy escondido en su alacena, mi abuelita también lo usaba con mucho cuidado, solo una pizquita en ciertas comidas, no se por qué en E.U. lo usan tanto en la comida mexicana. Saludos desde Baja California!
Thank you so much for this series of videos. I have been making enchiladas the same way for years and these recipes are challenging me to try some new things. We are just finishing our first batch of enchilada suizas in which I altered the recipe just a bit by making a cheese and onion sauce with feta and jalapeno cheddar as my cheese topping. I will say my family has lined up as very willing testers of all of these great recipes. I am becoming a better Mexican cook every day. I appreciate you!
These look lovely. My Mom made the Tex Mex style enchiladas growing up and those have so much prep and make such a mess. She filled them with everything under the sun, smothering with cheese and baking. The kitchen was a disaster area after they were assembled. These look much less messy and complicated. I would definitely make this type of enchiladas more often. I like the suggestions to fill the tortillas with a little beans or mashed potatoes. Thanks for the inspiration to change things up.
Thanks for mentioning about the lack of cumin in true Mexican cooking! I've never understood the obsession with cumin and "taco" seasonings in the US. And so much truth about spices in Mexico, they are almost never felt too much. It's usually the secret ingredient by grandmas that ends up being difficult to differentiate.
I am a loyal fan and customer every time I'm at the store and I see your logo Brand on any product I will purchase it and take it home I wish I lived in Chicago to visit your restaurant and eat to my heart's content Thank you for your hard and joy of cooking.
My mom's town has an excellent version of this. She adds a small and I mean small piece of Mexican cinnamon into the enchilada sauce mix. But the real kicker is the towns special sauce. Simple but easy to mess up. You mix finely diced onion, water, apple cider vinegar, salt and brown sugar. You than finish it with grinding a good amount or oregano in your palms and mixing it in. The tricky bit making sure not to overdue the vinegar or making it super sweet. Should be semi sweet and a good but not overwhelming punch of vinegar. Balance your looking for something balanced that would taste good all on its own. You open the tortilla place some mexican cheese and spoon some of the onion sauce on the cheese. Serve with potato rounds and chicken dipped and fried in the sauce. Add some lettuce and sour cream and your favorite salsa. It's a unique twist. In my opinion my mom makes the best I've ever had.
I grew up watching my mom make dulce mole enchiladas with potatoes and carrots but she also added the cebollitas. She'd make them out on the grill and they were crunchy n delicious!
Like I've mentioned before very informative. You also give us alternative steps while cooking with out sounding as if on the fly. Following through with steps so we get it right. Your patience to stay with proper technique does pay off. ( squaring and straining ). Thanks again Rick.
Thank you, Rick, for this recipe. I love the attention to details and your easy way of showing us how to make these delicious dishes. Would you mind sharing the brand name of the mix bowls you use? I need a new set. Also, where do you buy the dry chiles? There are so many sources and I am not sure which ones are good quality. I so appreciate you for all that you do and for all that you are. Blessings!
You can buy the dried chilis on Amazon, or see if there's a Mexican grocer near you. I'd prefer the Mexican grocer since buying local is always better for the economy.
Rick, I scratched up my same non stick All Clad pan using the same metal tongs as opposed to the new silicon tipped tongs I now use to avoid ruining an expensive pan.
Gracias Rick, me as inspirado a preparar enchiladas para la cena. Las prepararé un poco diferente a las tuyas y a las de mi mamá. A ella le gusta el chiles ancho y a mi no. Prefiero el chile Nuevo México y por supuesto k sin el comino. Tienes razón ese sabor es más Tex-Mex k el tradicional Mexicano. Gracias por compartir, Bendiciones
I was fishing a river/creek in the wilds of Utah not far from abandoned ancient Indian sites, basically in the middle of nowhere, and there were cumin plants growing alongside the creek..just thought it was interesting..you see a lot of mint growing too, like the Snake River in Idaho has a lot..
I really need to go on a hunt for napa cabbage in Mazatlán. There's a side dish I had in Beijing that was just 2 inch pieces, slightly warmed (still firm), with a little sesame oil and a touch of hoisin sauce. It's amazingly good. Thanks for the demonstration!
Enchiladas Michoacanas, been eating them entire life, but we do onions and oregano in vinegar, queso, shredded cabbage, papa frita, pickled jalapeno on the side with a piece of fried chicken.
Usually you can add to the carriots and potatos a little bit of mexican chorozo it makes super delicius and for the marinade tortilla you can fill with queso fresco o queso de rancho or with chiken
En mi pueblo se llaman enchiladas mineras, en las casas Las rellenamos con pure de papa o frijoles Fritos y se acompanan con cecina, felicidades se ve delicioso
Thank you! I cannot tolerate much cumin. It's good to hear that when I'm making my low sodium chili powder leaving out the cumin is not a uproblem. There are places locally (I'm looking at your El Famous Burrito) the cumin smell is so strong I can hardly walk into the place.
I am so excited to try these! It makes me wish I had a kitchen with an island so I can make it in front of people, lol. Maybe I can use a pan on my BBQ.... hmmm.
Mystery solved. Thanks for mentioning about the cumin. I’m always puzzled at all the cumin mentioned in Mexican recipes. I don’t recall my Mexican Mom using it. Personally I don’t like it and so now don’t feel like I’m butchering the mexican food I prepare when I leave it out.
Looks delicious! I’m vegetarian/vegan on a perfect day, but I’ll give these a try. Love that you !used whole dried chilies! Also fermented cabbage… be still my heart! How about pickling the onion? Love your channel!
In our area Mexicans, and restaurants, they use cumin as their staple, so interesting your experience is different, by area I suppose...I love love love cumin and it was because I was introduced to this spice through my area of Mexico.
The Mexican restaurant where I live in NC has really good everything...I asked them one day what cheese they used expecting some special Mexican cheese...he said it's land o lakes white American, mind blown.
I make the best enchiladas in the world ha ha jk! Great recipe I have to try it… enchiladas are my favorite!!! 😋 when my parents took me to Michoacán they took us to the street vendors and that is exactly how they fried the tortillas… except they used Manteca omg so delicious
@3:21 I don’t recommend using hot water out of the tap for cooking, as residue from inside the pipes or water heater can flow with it. Better to use the microwave or stove to heat it up. Just say’n, Chef. 😉
We stuff our enchiladas with crumble queso fresco and small chopped square onions… and we bathe them in red salsa and top them with with fresh shredded lettuces and more crumble cheese on top…. And a small scoop of sour cream 😃 to make it less spicy…😃😃
![[TF2] The Russian Bear Trap](http://i.ytimg.com/vi/YFNSwz2_rOA/mqdefault.jpg)
Oh my goodness!!! I'm from Michoacan and I'm so proud of our enchiladas placeras. We usually fill the enchiladas with potato or refried beans. On the side, we do eat them with fried chicken or beef cecina and top the enchiladas with salsa de jitomate. They are delicious!! I made these enchiladas for my husband's cousin a couple of weeks ago and he loved them. Thank you Chef Bayless for showing the world what real Mexican food is.
My grandfather’s side as well from Michoacan but we tend to add chorizo with the potatoes and carrots as well.
@@Pedrogonzalez-nh2eb Really? I've never had them with chorizo, but im gonna try that next time. What part of michoacan is your family from? I'm from Zamora.
@@irmaarellanez8080 Oh, those sound delicious! And what a small world! I'm from Jacona.
@@irmaarellanez8080 Thank you, likewise
@@sanlic2968 San Diego...lol
It may just b me but does anyone notice the excitement he gets an passion that shows when he seasons something n it taste just as he wants it to ? Idk it's a special thing to me my mother in law may she rest n peace she was a Hispanic lady much much older then me im a white woman that married her son an she was an amazing cook even though my mom n grandma were great cooks of southern food not Mexican food but she was an I was lucky to have her teach me many authentic dishes ♥ but she would get that same happy excitement he gets
Thanks for mentioning that Mexican cuisine seldom has much cumin! That is one of my pet peeves with Americanized "Mexican food." People also need to be aware that toasting the dry chiles too long causes more bitterness. Just as you did it, very quickly on the comal is sufficient.
Wow, glad you have good knowledge there bud. No doubt about the cumib as well, although the northern Mexican states will use cumin and black pepper more so than the rest of the states.
@@Pedrogonzalez-nh2eb , It is true that cooks tend to use more cumin and black pepper in the northern states. As you are probably very aware, Mexican cuisine is quite diverse from region to region. Just the tamal, for example, varies a LOT from Tamaulipas, Veracruz, Sinaloa, Hidalgo, Oaxaca to Yucatan. I have traveled extensively in Mexico, having been to all but 3 states, and lived in Guadalajara for several years. I keep saying, "so many chiles, so many ways to prepare them, and so little time!" Beyond their fabulous food, Mexico has much to appreciate and to love.
Soy del norte de México y sí utilizamos comino. Especialmente en los frijoles y solo algunos guisados. La pimienta casi no. México es muy diverso, no podemos generalizar qué se usa y qué no. En diferentes regiones, se utilizan diferentes ingredientes.
@@ElenaAyala9 gracias por su respuesta y explicación acerca del uso de comino. Comprendo que sí hay lugares en México que se usa el comino más que en otros, y que hay mucha diversidad en las comidas y estilos de una región a otra. Creo que me cayó mal la cantidad exagerada de comino que utilizan algunos norteamericanos en sus intentos de imitar la cocina mexicana. Por ejemplo, si toman un queso artificial amarillo norteamericano Velveeta y agregan comino y la metan en el microondas que será una salsa mexicana.
@@CliffBell sí, completamente de acuerdo. Hoy vivo en Estados Unidos y lo más insultante es la falta de interés en llegar a conocer nuestra cultura/gastronomía y aún así atreverse a interpretarla. Por eso Chef Rick tiene todo mi respeto y admiración. Él también nos enseña cómo son algunas regiones de mi propio país que yo aún no he alcanzado a visitar.
Fabulous! I cannot wait to make these. I went to cooking school in Cuernavaca and tasted these served with the grilled chicken in Morelia. Thanks for sharing this Rick. I miss living in Chicago and eating at your restaurants I live in the Asheville, NC area now and the Mexican food is not very good except at my house.
Was the grilled chicken served on the enchiladas with the cabbage, carrots, and potatoes?
ahhh that's sweet , i recently went to Charleston your right, no good Mexican restaurants over there .,the good thing you know how☺to make some good stuff!
@@edzmuda6870 yea, in the majority of Mexican dishes meat is a side and not really a part of the dish itself.
This is definitely my favorite dish. Thank you for sharing, I was hoping to one day see your version. The only difference in mine is that I season the cabbage with lemon instead of ACV.
Thanks Rick! A new enchilada for our family.
I learned two things from you years ago--pitch the soaking water, and strain the chile puree. Important! Ruined a mole without.
I'm always happily surprised of how accurate your recipes are! It truly shows respect to our "food culture" and it's evident not only that you have done your research and but also you truly appreciate the OG recipes! Even when you apply your own chef's twist to them! Gracias Chef!
Btw I couldn't agree more with you about the cumin! It's used a lot in many recipes but in small quantities! To me cumin is a very strong spice both in taste and flavor, it kinda smells like armpit 🤭
Not quite. He takes some poetic license. For example, enchiladas have a iceberg lettuce salad, make just with shredded iceberg lettuce, tomatoes and onions. As for the sauce, there are different versions.
@@dramirezg70 There are so many regional variations when it comes to Mexican cuisine that you can't really gatekeep. I've had enchiladas placeras in Michoacan multiple times. Some places serve them with lettuce, others with cabbage. It's fine.
Finally!! Someone said it out loud. Cumin is very rarely used in Mexican cuisine! Absolutely hate it when a recipe calls for like a teaspoon of it in a single pot. It has its place when used sparingly in certain dishes. Thank you Rick!
My favorite mercado style enchiladas in morelia. filled with some cotija cheese and raw onion topped with shredded cabbage, tomatoes, onions, green salsa, crema and cotija cheese. My favorite were the potato - carrots adobado bites on the top and a chile in Vinagre on the side😋😋😋😋
Si, así me gustan. Estas las preparó muy bien. Pollo o cecina o un trozo de longaniza (fritos) o una patita de puerco en escabeche. Todos me gustaban. Gracias Rick.
This is the way my family has always made them. Love it
Edit: we usually add a filling. Most of the time it’s beans but sometimes chicken, steak, or potatoes
Do you do the sauce the same way, or do you have any additions/deletions your family uses? Thanks!
@@josephsmith961 I've never made the sauce myself, usually my aunt or mom makes it for family gatherings. But Chef Rick usually nails that grandma's kitchen flavor that I love so much
I have had them with the carrots and potatoes and purple yams or potatoes and or sweet potato. Delicioso 🌮
Thank you for your recipes of the food I loved when I went to my favorite Mexican cities Tiajuana and Puerto Viallarta which I dare not visit now. Gringos are not welcome now. Thank God there's a very authentic Mexican resturant only a couple of miles from my house and your videos.
Viva!! Rick Bayless!!! Pretty similar like enchiladas potosinas!!! Looks!! Really good!!
Your love of Mexican food and the way you explain things it makes a pleasure to watch you!!
Wow! Beautiful! I spent my adolescence in Mexico, and had a very similar dish in Guanajuato (where my grandfather is from) called enchiladas mineras. I’ve seen that technique of frying the chile soaked bread when making pambazos, but never with enchiladas. I was always taught to fry the tortilla and dip in the sauce. I will have to try this. I’m sure the caramelized chile in this dish is delicious. Love watching you cook, man. Your recipes are the real deal.
Very much respect for you Chef, your love, respect and passion for authentic Mexican food is the reflection of your love for Mexico. As 100000000000% Mexican from Oaxaca ( a place you know very deeply ) I say thank you Chef
Oh different twist on this recipe. Never seen them made this way. My grandmother who is from Michoacan has been making these Enchiladas Mexicanas all her life (she's 87) and taught me how to make them the traditional way. Learned from her not to toast the chiles too long to avoid bitterness. Should be a very quick and light toast or just skipping that part and adding them directly to hot water. Our sauce is not as thick and a lot more smoother too. Nice to see different versions of this very old recipe for people to enjoy. I suggest people take a trip to Mexico and try them there. They're really delicious!
Love the tip of adding vinegar to the potatoes and carrots! Can't wait to try! My favorite enchiladas!! Gracias Chef!
I’ve just made this unique to me dish for dinner tonight and WOW! Loved it! Such delicious smoky flavour with the vinegary salad and creamy cheese on top. And this is why I am a forever Bayless fan.
Así es Rick, gracias por hablar del comino, de hecho mi mamá lo odia y lo tiene muy escondido en su alacena, mi abuelita también lo usaba con mucho cuidado, solo una pizquita en ciertas comidas, no se por qué en E.U. lo usan tanto en la comida mexicana. Saludos desde Baja California!
Thank you so much for this series of videos. I have been making enchiladas the same way for years and these recipes are challenging me to try some new things. We are just finishing our first batch of enchilada suizas in which I altered the recipe just a bit by making a cheese and onion sauce with feta and jalapeno cheddar as my cheese topping. I will say my family has lined up as very willing testers of all of these great recipes. I am becoming a better Mexican cook every day. I appreciate you!
Muenter cheese it's good too.
For enchiladas suizas
@@jjrobles3154 Hmmm... Yes... that sounds amazing. I just normally do the "use what is in the fridge" method.
Thank you again for these videos Rick. they are so interesting and fun to watch. They inspire me to cook things I have never tried to make before.
I made this last night and it was fantastic! I used goat cheese and this is now a new favorite of mine/ours.
These look lovely. My Mom made the Tex Mex style enchiladas growing up and those have so much prep and make such a mess. She filled them with everything under the sun, smothering with cheese and baking. The kitchen was a disaster area after they were assembled.
These look much less messy and complicated. I would definitely make this type of enchiladas more often. I like the suggestions to fill the tortillas with a little beans or mashed potatoes. Thanks for the inspiration to change things up.
That was my first meal when I was traveling through Mexico in the 70's. Now I know how to make it!
Thanks for mentioning about the lack of cumin in true Mexican cooking! I've never understood the obsession with cumin and "taco" seasonings in the US. And so much truth about spices in Mexico, they are almost never felt too much. It's usually the secret ingredient by grandmas that ends up being difficult to differentiate.
I started making my own taco seasonings because of all the cumin in the store bought ones. I don't put any in mine.
I am a loyal fan and customer every time I'm at the store and I see your logo Brand on any product I will purchase it and take it home I wish I lived in Chicago to visit your restaurant and eat to my heart's content Thank you for your hard and joy of cooking.
Quesadillas made to the NEXT LEVEL... thank you for sharing these options. I'll get the book!
rick is a genius, thx for all your ideas, i've learned so much from you.
This looks great. Never seen these before but am looking forward to making them!
You are a master of instruction and guidance, Chef! It just inspires one to want to try your recipes. Thank you for sharing.
Thanks' you have always been one of my favorite chefs.
Thanks Rick - another new one learned from you - and inspiring in ways I would never have come up with myself.
Those look amazing
My mom's town has an excellent version of this. She adds a small and I mean small piece of Mexican cinnamon into the enchilada sauce mix.
But the real kicker is the towns special sauce. Simple but easy to mess up. You mix finely diced onion, water, apple cider vinegar, salt and brown sugar. You than finish it with grinding a good amount or oregano in your palms and mixing it in.
The tricky bit making sure not to overdue the vinegar or making it super sweet. Should be semi sweet and a good but not overwhelming punch of vinegar. Balance your looking for something balanced that would taste good all on its own.
You open the tortilla place some mexican cheese and spoon some of the onion sauce on the cheese. Serve with potato rounds and chicken dipped and fried in the sauce. Add some lettuce and sour cream and your favorite salsa.
It's a unique twist. In my opinion my mom makes the best I've ever had.
Will be making for sure!
I grew up watching my mom make dulce mole enchiladas with potatoes and carrots but she also added the cebollitas. She'd make them out on the grill and they were crunchy n delicious!
🤯❤❤❤ Thank you Chef Bayless!
Like I've mentioned before very informative.
You also give us alternative steps while cooking with out sounding as if on the fly.
Following through with steps so we get it right. Your patience to stay with proper technique does pay off. ( squaring and straining ). Thanks again Rick.
Can’t wait to try these! Now, tell more more about that pepper mill!! Brilliant idea to have it grind right into a container. Love it!
Hands down utterly delicious! Gracias Chef Bayless.
Thank you, Rick, for this recipe. I love the attention to details and your easy way of showing us how to make these delicious dishes. Would you mind sharing the brand name of the mix bowls you use? I need a new set. Also, where do you buy the dry chiles? There are so many sources and I am not sure which ones are good quality. I so appreciate you for all that you do and for all that you are. Blessings!
You can buy the dried chilis on Amazon, or see if there's a Mexican grocer near you. I'd prefer the Mexican grocer since buying local is always better for the economy.
Amazon
So many time saving tricks...the potatoes or garlic in the microwave...even how you cut things has taught me alot. Ty senpai
Rick, I scratched up my same non stick All Clad pan using the same metal tongs as opposed to the new silicon tipped tongs I now use to avoid ruining an expensive pan.
In the world of Tex Mex this just makes me want to get cooking real Mexico. Thanks Rick
I have never seen enchiladas like that, but I will try them out!
Yummmmm. I can’t wait to make these! BTW! You have been my favorite Chef forever!
Ty for sharing this delicious recipe🤤🤤🤤
Gracias Rick, me as inspirado a preparar enchiladas para la cena. Las prepararé un poco diferente a las tuyas y a las de mi mamá. A ella le gusta el chiles ancho y a mi no. Prefiero el chile Nuevo México y por supuesto k sin el comino. Tienes razón ese sabor es más Tex-Mex k el tradicional Mexicano. Gracias por compartir, Bendiciones
I was fishing a river/creek in the wilds of Utah not far from abandoned ancient Indian sites, basically in the middle of nowhere, and there were cumin plants growing alongside the creek..just thought it was interesting..you see a lot of mint growing too, like the Snake River in Idaho has a lot..
I really need to go on a hunt for napa cabbage in Mazatlán. There's a side dish I had in Beijing that was just 2 inch pieces, slightly warmed (still firm), with a little sesame oil and a touch of hoisin sauce. It's amazingly good. Thanks for the demonstration!
That dish sounds great!
“ Most delicious thing in the world”, Rick says. I say that every time I make a new Rick Bayless recipe! Ha ha
Mouth watering! I’m making these tomorrow. Thank you chef! ❤
Chef as always 😋 yummo!!! Your friends from San Antonio tx.. miss those flavors, over here just tex mex..😏
Gracias amigo!!!
Excited to try this one out!
Very nice 👌 I'm from Michigan yummmmm
Thank you!!! I have been wanting a recipe like this for a long time.
Enchiladas Michoacanas, been eating them entire life, but we do onions and oregano in vinegar, queso, shredded cabbage, papa frita, pickled jalapeno on the side with a piece of fried chicken.
Usually you can add to the carriots and potatos a little bit of mexican chorozo it makes super delicius and for the marinade tortilla you can fill with queso fresco o queso de rancho or with chiken
Another hit for the whole family to add in the rotation! We added in chicken as you mentioned and it was muy delicioso! Muchas gracias!
En mi pueblo se llaman enchiladas mineras, en las casas Las rellenamos con pure de papa o frijoles Fritos y se acompanan con cecina, felicidades se ve delicioso
I think this is the first time I've seen you cut a carrot chef! Hahahhaa Can't wait to make these. Thank you.
I’m not super into carrots ...
@@rickbayless Me neither, hahaha.
Thank you Rick
Thank you! I cannot tolerate much cumin. It's good to hear that when I'm making my low sodium chili powder leaving out the cumin is not a uproblem. There are places locally (I'm looking at your El Famous Burrito) the cumin smell is so strong I can hardly walk into the place.
I agree. we in Mexico don't use too much cumin in our food just few seeds without overpowering with the smell.
Se ven deliciosas, gracias Rick!
My mom makes these. They’re great.
😊delicioso
I am so excited to try these! It makes me wish I had a kitchen with an island so I can make it in front of people, lol. Maybe I can use a pan on my BBQ.... hmmm.
Sounds like a great idea!
@@rickbayless I made them tonight and they were amazing! I thought the timing at the end would be tough, but it was easier than I thought it would be.
an amazing recipe!!
Thank you, Chef!!!
Looks delicious I cant wait to try it!
I noticed you have the utensils in water. Wondering why that is?
I remember seeing you eat these at a restaurant on the show, I'm going to make these this weekend.
Mystery solved. Thanks for mentioning about the cumin. I’m always puzzled at all the cumin mentioned in Mexican recipes. I don’t recall my Mexican Mom using it. Personally I don’t like it and so now don’t feel like I’m butchering the mexican food I prepare when I leave it out.
Funny, cumin and chicken broth is how I make pozole, and thought it was rather authentic.
You're so much cooler than your brother LOL! Love your videos!
Mr Bayless!!!! I'm drooling over my phone!!! YUMMY!!!!!
I wish you would do Enchiladas Rancheras. Wajio, oregano, onion, vinegar, cabbage and dried cheese in a taco format. Yum 😋
Looks sooo good! Always looking for vegetarian options! TY!
Looks so good!
That looks really good. Cheers, Rick!
Looks delicious! I’m vegetarian/vegan on a perfect day, but I’ll give these a try. Love that you !used whole dried chilies! Also fermented cabbage… be still my heart! How about pickling the onion?
Love your channel!
Looks delicious Chef! 😋
In our area Mexicans, and restaurants, they use cumin as their staple, so interesting your experience is different, by area I suppose...I love love love cumin and it was because I was introduced to this spice through my area of Mexico.
Are you in the North?
Hey Rick im watching alot of your od vids because we need more from you. Theres nothing like your cooking videos out there, more p;s...
My favorite, but I like them with chicken and chiles jalapeños.
The Mexican restaurant where I live in NC has really good everything...I asked them one day what cheese they used expecting some special Mexican cheese...he said it's land o lakes white American, mind blown.
I like to make enchiladas A la Chingada.
Lucky you got those thick homemade tortillas that won't tear so easily!
I make the best enchiladas in the world ha ha jk! Great recipe I have to try it… enchiladas are my favorite!!! 😋 when my parents took me to Michoacán they took us to the street vendors and that is exactly how they fried the tortillas… except they used Manteca omg so delicious
Thank you very much for this.
Quite welcome! Thanks for watching.
@3:21 I don’t recommend using hot water out of the tap for cooking, as residue from inside the pipes or water heater can flow with it. Better to use the microwave or stove to heat it up. Just say’n, Chef. 😉
Omg I am mexicana and I never seen enchiladas like that !!!
That's how enchiladas are made in Michoacán.
Beyond yum. Gonna add some fresh local chorizo. Done.
I like with a lot of cheese.
Thank you
We stuff our enchiladas with crumble queso fresco and small chopped square onions… and we bathe them in red salsa and top them with with fresh shredded lettuces and more crumble cheese on top…. And a small scoop of sour cream 😃 to make it less spicy…😃😃
Le faltó la cremita encima y los muslos de pollo refritos y sazonados aun lado de las deliciosas enchiladas plazeras..!
This is gonna be a raw vegan heaven for me 💟💞❤️☮️🕊😋🌸‼️
....oh well,..yeah...
💜