I can see your passion for mexican food! I like the way you cook. I'm mexican & I tell that you are the one single who know how to cook a delicious mexican food. Congrats! Greetings from Mexico!
A little off subject but I thought maybe you'd want to know... Rick sold Frontera Foods to ConAgra for a cool 109 million back in 2016. Some people say the quality dropped off afterwards, but I'm not so sure. I like the habanero salsa and salsa verde, I just hate the price so I don't buy it much. Over $5 for a 16oz jar is pretty spendy.
That was one of my favorite childhood breakfast meals. Even better if you spread some retried beans onto the tortilla before spooning on the chorizo.. My mom would also scramble eggs into the “chorizo con papas” mixture. Delicious.
Snowed in so I made this and added some egg for a delicious breakfast. Thank you for posting this video and I look forward to more from the taco Tuesday series!
Hi Rick, my go too quick breakfast with chorizo , onion, potatoes and scramble eggs mixed in on dry toasted tortillas (just store bought ) topped with cilantro, tomatillo salsa and jack cheese. :) Oh and I added one pablano pepper skin chard cleaned and a chard large jalapeno pepper diced.
Superb! Made it per directions, & served it with your roasted tomatillo salsa & grated cotija. My only regret is all the wasted years that I didn't know about this.
How this doesn't have 300K views already baffles me. Delicious. Scramble some eggs, combine in a flour tortilla, and you've got a deadly breakfast burrito.
I am getting hungry as I watch Rick cooking tacos....Probably one of my very favorite foods since arriving in California....oh those tacos at the Tamale Factory in San Diego hooked me for life....I think there are not any tacos I do not love...your shrimp tacos looked fantastic...
+Rick Bayless I think this might be one of my favorite dishes from you, but the carnitas is tough to beat. It combines two of my favorite ingredients in a dish reminiscent of the another favorite, picadillo tacos. A couple places in the DFW area do them similar to this, and I'd recommend making the potatoes smaller, almost in a dice, as the locals here do. I think it adds a more consistent texture to the meat/potato mixture. You had some great tips, like using the microwave for the potatoes and the way you cut the avocado (great for saving the rest for the next day without having to make guacamole) I've really been enjoying Taco Tuesday, so I look forward to more great recipes! thanks for sharing. You've got me interested though, now I wanna know how to make my own chorizo!
You said shiitake and I about died of hunger! I'm Mexican and New Mexican and my husband is Japanese I'm always looking into ways to do fusions of each culture and this would be perfect for a dinner party!
Looks great! 😃 I make this a lot for my family. But to me the best chorizo is from the Mexican markets. Because it’s whole food from good lean meat. Not the ones that turn to just grease.
Rick Bayless get down Rick! I live in San Diego right along the U.S. Mexico border, so you can imagine how much authentic Mexican food we have through out our city, not to mention being raised in a Mexican family household, your cooking is on point! I'm a big fan of your work. You bring authenticity to the Midwest.
Oh my God Rick I moved on since I haven’t had cable I had my kid but I grew up racing time gone. My daughter grew up on you she doesn’t remember too much but I do I’m so happy that she came in tonight asking if the avocado was right. To eat then I thought of you and I was like oh my God LOL I have to find him on RUclips you look amazing you must be a vampire because you do not age. Always loved your dishes always loved the garden and the herbs just you motivate people to....Want to cook and start with little lemon grass little basil. Love from Seattle
I make this all the time for breakfast, and TBH I’ve never had a need to par-cook the potatoes (papas). If you use a pan with a lid on it, and your potato cubes aren’t too huge, they will cook fine with the chorizo and reach the right internal consistency with the desired crispy or crunch texture on the outside of the potato. That’s my experience having made it hundreds of times. But I think it does require a pan with a lid on it (which I’m sure creates it’s own “steaming” effect as the chorizo grease evaporates.)
Rick Bayless....your the best.... Excellent recepies.... Chorizo potatoes tacos... are the best....but they don't get alot of respect... from Mexican fan...
You dont need salt as chorizo already has salt. Now add a couple of eggs in the mix and you got chorizo, potato and eggs. But this is a great recipe too. Make sure tortillas are freshly heated.
These tacos are sooo good!! Try frying the taco. Fold it in half or roll it up ( with filling inside) to make yourself flautas or tacos dorados. Add sour cream on top Cotija cheese, tomatillo sauce and avocado or home made guacamole and some lettuce/ tomato on the side. Great easy dinner
I used russet potatoes, not the best for this, but not bad at all. Also, store bought stuff is fine here (halfway between Austin and SA), turned out great.. Just don't be afraid of using more peppers, serranos are good, but jalapenos have more flavor, and you can always add more.
CowTaurog I tried the russet kind too and they were horrible. The best I've used have been Yukon gold potatoes. They come out really creamy and only take about 20 minutes to cook
Dear Rick', This looks amazing !! What would be a good vegetarian substitute for Chorizo? Doesn't necessarily have to be one of those soy based textured protein.
He mentions getting chorizo from a local Mexican grocery store here in Chicago, any specific name recommendations on the grocery stores where they make their own chorizo?
+Lisa Martinez That might actually work pretty well. Keep in mind that the grease is what helps cook those potatoes and spread all that spice around, so if the veggie stuff isn't greasy enough (might be, never tried it), it might help to add just a tiny bit of extra oil to the pan
Valerie Torres you would need access to ancho chiles. Hope this helps: honestcooking.com/authentic-homemade-mexican-chorizo/ I will say that preferably, the ancho chile is bought dried and then seeped in boiling water to rehydrate. Then added to a blender to make into a paste that is then mixed to the pork. But I think the recipe with ancho powder will suffice.
Cilantro is going in the green sauce better than the top and no avocado is delicious but not for chorizo and potatoes sorry you still make mistake Whit the real Mexican food
![Megan Thee Stallion - Mamushi (Remix) [feat. TWICE] [Official Audio]](http://i.ytimg.com/vi/5c0_u9PsrsQ/mqdefault.jpg)
I can see your passion for mexican food! I like the way you cook. I'm mexican & I tell that you are the one single who know how to cook a delicious mexican food. Congrats! Greetings from Mexico!
When I don't make my own salsa verde Rick's Frontera brand from the grocery is really good for store bought.
A little off subject but I thought maybe you'd want to know... Rick sold Frontera Foods to ConAgra for a cool 109 million back in 2016. Some people say the quality dropped off afterwards, but I'm not so sure. I like the habanero salsa and salsa verde, I just hate the price so I don't buy it much. Over $5 for a 16oz jar is pretty spendy.
@@Snake-filledChimp Thanks, already knew that.
End result is spot on and the chef looks proud of his work!
That was one of my favorite childhood breakfast meals. Even better if you spread some retried beans onto the tortilla before spooning on the chorizo..
My mom would also scramble eggs into the “chorizo con papas” mixture. Delicious.
Snowed in so I made this and added some egg for a delicious breakfast. Thank you for posting this video and I look forward to more from the taco Tuesday series!
Yes, please! These look delicious and super simple!
Hi Rick, my go too quick breakfast with chorizo , onion, potatoes and scramble eggs mixed in on dry toasted tortillas (just store bought ) topped with cilantro, tomatillo salsa and jack cheese. :) Oh and I added one pablano pepper skin chard cleaned and a chard large jalapeno pepper diced.
Chorizo con papas! Reminds me of my childhood.
Superb! Made it per directions, & served it with your roasted tomatillo salsa & grated cotija. My only regret is all the wasted years that I didn't know about this.
I have NEVER seen pappas & chorizo made this way! Definitely going to have to try it!
Getting in touch with my roots. This looks absolutely delicious I can't wait to cook it at home. Thank you!
+Lizzie Vital pochita
Cook it...it is excellent
How this doesn't have 300K views already baffles me. Delicious. Scramble some eggs, combine in a flour tortilla, and you've got a deadly breakfast burrito.
Fit even for the Aztec gods!... Well done!
I am getting hungry as I watch Rick cooking tacos....Probably one of my very favorite foods since arriving in California....oh those tacos at the Tamale Factory in San Diego hooked me for life....I think there are not any tacos I do not love...your shrimp tacos looked fantastic...
I LOVE YOU RICK BAYLESS
+Rick Bayless I think this might be one of my favorite dishes from you, but the carnitas is tough to beat. It combines two of my favorite ingredients in a dish reminiscent of the another favorite, picadillo tacos. A couple places in the DFW area do them similar to this, and I'd recommend making the potatoes smaller, almost in a dice, as the locals here do. I think it adds a more consistent texture to the meat/potato mixture. You had some great tips, like using the microwave for the potatoes and the way you cut the avocado (great for saving the rest for the next day without having to make guacamole) I've really been enjoying Taco Tuesday, so I look forward to more great recipes! thanks for sharing. You've got me interested though, now I wanna know how to make my own chorizo!
You said shiitake and I about died of hunger! I'm Mexican and New Mexican and my husband is Japanese I'm always looking into ways to do fusions of each culture and this would be perfect for a dinner party!
Made these a while back, and loved them. Gonna do this recipe again real soon. Good eats...
I love your show! You are the only person I have seen are the good authentic Mexican food! Wish I had some of it now!
My mouth is watering....I am going to make that dish for dinner tonight. Gracias Rick!
Hooray! This is an awesome segment idea for your channel. Great work! I hope this becomes a regular thing.
increíble el amor que sientes por la comida mexicana.
saludos!
It looks delicious
Looks great! 😃 I make this a lot for my family. But to me the best chorizo is from the Mexican markets. Because it’s whole food from good lean meat. Not the ones that turn to just grease.
#TacoTuesday begins NOW!
yummy can't wait to.try
Omg que rico!!!!!!! Saludos
Rick Bayless
I'm glad I finally was able to find Rick Bayless in RUclips. I'm always happy to learn new recipes!!!! Way to go Rick
Rick Bayless get down Rick! I live in San Diego right along the U.S. Mexico border, so you can imagine how much authentic Mexican food we have through out our city, not to mention being raised in a Mexican family household, your cooking is on point! I'm a big fan of your work. You bring authenticity to the Midwest.
Chorizo and potatoes on top of fried eggs is my Dad's fav. The old Mexican has had switch to soyrizo though ;-)
My mouth is watering!!! I grew up with chorizo and potatoes.
first taco tuesday!!! starting off with a bang ...... CHORIZO! your sunday is my sunday! love it!!
Oh my God Rick I moved on since I haven’t had cable I had my kid but I grew up racing time gone. My daughter grew up on you she doesn’t remember too much but I do I’m so happy that she came in tonight asking if the avocado was right. To eat then I thought of you and I was like oh my God LOL I have to find him on RUclips you look amazing you must be a vampire because you do not age. Always loved your dishes always loved the garden and the herbs just you motivate people to....Want to cook and start with little lemon grass little basil. Love from Seattle
I make this all the time for breakfast, and TBH I’ve never had a need to par-cook the potatoes (papas). If you use a pan with a lid on it, and your potato cubes aren’t too huge, they will cook fine with the chorizo and reach the right internal consistency with the desired crispy or crunch texture on the outside of the potato. That’s my experience having made it hundreds of times. But I think it does require a pan with a lid on it (which I’m sure creates it’s own “steaming” effect as the chorizo grease evaporates.)
Wow thanks for sharing! Looks so easy to make! I definitely need to recreate this! Looking forward to future taco Tuesday videos! ☺️
My favorite breakfast. My little girl loves it too.
Rick Bayless....your the best.... Excellent recepies.... Chorizo potatoes tacos... are the best....but they don't get alot of respect... from Mexican fan...
One of my favorite breakfast while growing up
You really appreciate our food (real Mexico City guy here, no tex-mex BS), good job
Love chorizo con papas. Eat it anytime of the day.
my friend i just start watching your videos, and i just love it, thanks for share our culture, muchas gracias Dios te bendiga
Looks outstanding!! Sound like dinner this weekend
Awesome! Looking forward to seeing this series progress!
Looks mouthwatering
Damn, my mom used to cook this for us when we were growing up, looks so good i gotta go make some. Nice vid!
Dam i know eaxactly what you mean brother!:)
Because today is Taco Tuesday, I am making this for tonight's dinner.
+Charles Henk That's the spirit!
U've earned my sub Hermano much respect keep up the Mexican cooking lessons
Delicious! Thank you for this wonderful recipe 👏👏
Oh God, it's like I'm home! Haven't ate like that in a long, long time. Go ahead, put the egg in there!
Chorizo snd bean bring me back to my childhood
boy, that looks terrific.
+Trevor Marty it is terrific man, get your ass in the kitchen
You dont need salt as chorizo already has salt. Now add a couple of eggs in the mix and you got chorizo, potato and eggs. But this is a great recipe too. Make sure tortillas are freshly heated.
These tacos are sooo good!! Try frying the taco. Fold it in half or roll it up ( with filling inside) to make yourself flautas or tacos dorados. Add sour cream on top Cotija cheese, tomatillo sauce and avocado or home made guacamole and some lettuce/ tomato on the side. Great easy dinner
As a Swede, that intro was a bummer 😄 I guess hunting down some Mexican oregano is my next quest
My local grocery makes the BEST chorizo! I know, them's fightin' words
Now I know what to make for dinner tonight!
you're making me hungry lol.
I used russet potatoes, not the best for this, but not bad at all. Also, store bought stuff is fine here (halfway between Austin and SA), turned out great.. Just don't be afraid of using more peppers, serranos are good, but jalapenos have more flavor, and you can always add more.
CowTaurog I tried the russet kind too and they were horrible. The best I've used have been Yukon gold potatoes. They come out really creamy and only take about 20 minutes to cook
Im mexican and i love chorizo con papas
You cook so delicious what brand of chorizo do you used .
Thank you for sharing sir!
sounds delicious!
Oh my lord looks yummy
Complete breakfast for me. 4 of those please😌😌😌😌😌
Dear Rick', This looks amazing !! What would be a good vegetarian substitute for Chorizo? Doesn't necessarily have to be one of those soy based textured protein.
Arun Sathanur you can use quinoa just have to whip of the chorizo seasonings together
Magnífico.
Thank God for you
Love it!
Oh man thx for that par cook trick. Nice hack
This is the taco filling known in our house as "chorizo helper."
liked chorizo helper❗😄
Yummmmm
Nice... Instant subscribe man.
nice take on chorizo con papas
Meanwhile brother Skip is off somewhere eating a God damn rice cake.
I'm making this as soon as I wake up
@1:09. Fried up a little crispy with a runny fried egg on top. So good.
follow you since l saw in lron chef
Chorizo con papas!!
love chorizo!!! :)
+eggs = a 🔥 breakfast
Tremendo.
He mentions getting chorizo from a local Mexican grocery store here in Chicago, any specific name recommendations on the grocery stores where they make their own chorizo?
+Evelyn Ramos I was wondering this as well. I would love to pick some up.
any Mexican super market has chorizo or even jewel has chorizo.
it would also be good as a filling for an omelette or Spanish tortilla.
Mmmm que ricoooo
I fry my potatoes then I add the chorizo until the chorizo is fully cooked. Then I open a can of jalapeños.
I can't wait for u to make tacos campechanos my favorite
with chorizo and carne asada?
+brayan palacios yes
Chorizo is the Mexican version of bacon. It's just that good.
Are there any creative recipes for "hueveos, Ranchero's"? I love the basic dish; but perhaps there are others.
You need refried beans with that.
Is there a recipe for Chroizo Sausage with out all the gland material?
have you tried soyrizo?
Mmmmmm!
This white man knows how to make chorizo potato taco looks good
Do you have a recipe for the salsa verde?
He does, it's quite simple and looks very good. Just look it up.
This is killing me! Can't wait till my stomach is all better from the flu.
😍
😍🌮
Awesome way to start your Taco-Tuesday series, but whoever is filming this could use some work on their camera skills.
yum! i'm inspired to use a vegan chorizo and give these a try!
+Lisa Martinez That might actually work pretty well. Keep in mind that the grease is what helps cook those potatoes and spread all that spice around, so if the veggie stuff isn't greasy enough (might be, never tried it), it might help to add just a tiny bit of extra oil to the pan
@@CowTaurog even though i eat meat, ive always like to do it with Soyrizo and always came out just as delicious
A la salsa le faltan mas chiles, que pinche hambre ya me dio
How do you make chorizo??????? I live in Italy and there is no such thing. The chorizo from Spain is NOT the same!
Valerie Torres you would need access to ancho chiles. Hope this helps:
honestcooking.com/authentic-homemade-mexican-chorizo/
I will say that preferably, the ancho chile is bought dried and then seeped in boiling water to rehydrate. Then added to a blender to make into a paste that is then mixed to the pork. But I think the recipe with ancho powder will suffice.
chorizo is not the same in different countries and mexican chorizo is really different than all of them
A real Mexican kitchen doesn't use a microwave. 🤦🏽♂️
Well I think thats not very true now buddy
Cilantro is going in the green sauce better than the top and no avocado is delicious but not for chorizo and potatoes sorry you still make mistake Whit the real Mexican food
If you can't properly pronounce it, you have no business cooking it.Look's like a dogs dinner.