Who came after watching the skip bayless show?

So much respect for Chef Bayless who has helped de-mystify the art of Mexican cuisine. I have really stepped up my game thanks to watching Chef Bayless’ videos and shows. There is nothing like making delicious Mexican food from scratch! Thank you Chef Bayless! You are my culinary hero 🫡

Rick is an amazing Chef, Top 5. You know it and I know it!

Hi Rick, I came here after watching your brother say a full monologue about your relationship and upbringing. Very nice to see to brothers who went completely separate ways suceed.

These are absolutely the best taquitos EVER! I grew up in So. Cal with access to the best Mexican food in the country and these are mouth watering delicious! Making tonight for the 4th or 5th time since finding this recipe! Rick, you ROCK! Always make the best Mexican dishes, no one compares, imo! ❤

One of my favorite chefs. Used to watch him all the time almost 20 years ago on PBS.

Respect to you and your brother. Fully grinding and having a extremely successful career both of you!

Dropping Rick’s name is the best thing skip has ever done.

New subscriber here… Who came here from the skip Bayless show 🤣

I LOVE the fact that you embrace the microwave and even lean into it unlike most chef's that pretend that it doesn't exist although I'll never spend $400 in a blender because it just doesn't make sense for my budget.

I love the stems of cilantro. They have even more flavor than the leaves. Great recipe.

Here after watching Skip Bayless show

Freaking Rick Bayless I love you. This recipe saves so much time and is freaking genius. Mass frying taquitos like that, placing oiled up tortillas in the microwave, and buying already made carnitas!!! I never thought of ever doing that while making taquitos. Thank you for this recipe and all your tips! Especially about the Napa cabbage. I can see how far you have moved from your super authentic Mexican recipes to a recipe that is able to reach the masses. It was thanks to you that I learned how to make my first tomatillo salsa without a comal. After that my suegra gave me a real comal to feed her son. I hope to one day be as knowledgeable as you in Mexican cooking so I can make my Suegrita proud. Now I will be heading to a tortilleria to make these taquitos!

My OCD made it hard to tune out the open door of the microwave oven in the background that stayed wide open for like two-thirds of this video. The delicious food in the foreground helped considerably. ROFL.

i have binged-watched this channel all day

I came here from the Skip Bayless show and I liked these receipes

I also have a rough relatinship with my brothers but I know the love is always there no matter what. Just watched skip's podcast and I can tell he loves and is proud of you rick

These are seriously the BEST ever!!! No need for quac they’re perfect as is!

Rick I've been your number one.fan for over twenty years. I love your great recipes. I was born in Mexico. My family and I came here when I was 6rs old.I don't remember living there, so when I see your wonderful videos of Mexico I really enjoy them thankyou 💓

Watching your brother speak candidly about growing up, and the situation you children were in was very interesting to me and hit home. I came here because of that... I subscribed, watched and rewatched, even planned dinner, because I love the way you are presenting your recipes, explaining everything, and seeing your passion.... truly can't wait to watch more of your content and make as much as I can! Thank you, hope you and your family are well.

Thanks so much, Chef Bayless!!! I made this tonight and it was delicious, the entire family loved it!!!!

This is like an alternate universe skip 😂

Absolutely love this video there were sooo many tips that I will now use regularly. YOU are the best Rick Bayless!

Authentic enthusiasm is a so much fun.

Love you Rick

I love watching your videos because I always learn something from them. You’re a very good teacher when it comes to cooking and I love your style of cooking.

These are great with some purple cabbage

Such a awesome chef, love to here you cook and you make our family feel like we are at home.so comforting.

Been following you for years. You are an inspiration for my cooking. Thanks bunches my good friend.

This looks so ridiculously good

I love your videos

Wow! This guy is good!! Loved the video

These look amazing! I've never seen anything like it!!

Looks tasty! I will be trying those later this week! Thanks Chef!!

That looks like a beautiful home.

Will be trying these on the weekend 👊

Oh man Rick you rule !

going to use the blanching tip for sure

Another winner!!

Wow Looks So Good Amaizing Thanks for Sharing With Us 😊

Rick… really miss your tv show

I made these tonight. I took a picture but I don’t know how to upload. They are fantastic. I poached my chicken in spices and then threw it in the Traeger to smoke. 😊

Hey Chef, Whenever I prepare taquitos, part of my mise is equal parts corn masa and wheat flour with a bit of water added to make a smooth paste - usually seasoned with a little salt. When I roll them up I smear a bit of the paste on the edge of the tortilla and then, with my finger tip add a bit of the paste to each end of the tortilla creating a plug. Then of course placing them seam side down. The paste on the seam seals the taquito, eliminating the need to skewer, and creates more of a crispy exterior because they were fried without touching, and no oil infiltrates the inside, thereby retaining moisture and eliminating some of the fat calories. Great, easy going delivery as always. Cheers

Simple delicious genius

Enjoy everything you post. Thank you.

Dang, those look excellent, and love the topping. For those of us who are not really unto frying, I've found taquitos are still very good oven baked at 425 for 15-20 minutes (with the other prep remaining the same). Gracias!

omg!!!, Rick you Raza? You can throw down❤❤❤❤❤❤❤❤

Love you Rick--you're the best!

I make something similar to this that I use as a Dressing. Mine is more like Green Goddess & Pesto had a baby with Cilantro. My Daughter uses it as mayo on her chicken breast tortas. Delicious😋

I'm making these tonight for dinner. I have some leftover carnitas so I appreciate a new way to use up the meat. Thank you for this new recipe!!

We need a reunion with you and your brother Skip!!

There is a place called Chico's tacos in El Paso Texas that kind of makes the same stuff but yours looks so much tasty and flavourful I am going to try it .I thought it was hard but it looks so easy the way you , cooked it up thanks chef!

so good got to make these soon keep making delicious food with great friends we love it

En el norte le decimos flautas

Might use the chicken broth to rinse out the blender before adding it to the sauce pan

Looks amazing, can't wait to make these!!

Hopefully you and Skip will be able to mend fences. Just remember you are not alone when it comes to having estrange family members. You both have had successful careers. Just whenever you two decide to take the step then that's when the healing starts.

Yummo 💛

I've only ever had these in Mexico City and I really liked them. I'm going to have to make these maybe tomorrow night.

Rick ya need to make up before it’s to late💯💯💯💯

I'd use the chicken stock to rinse out the blender.

Salivating like Homer Simpson

Love you cooking videos 👏🏽 Does you brother @SkipBayless like #MexicanFood?

These remind me of the taquitos from Olvera Street but way better love you and your content Chef!

me at 11:30. Start the microwave, start the microwave, why aren't you starting the microwave...

Puerto Rico costco sells them

Lol dude you legit just microwaved a zip lock bag 🙃 glad your normal like us lolll

Thank your brother skip for sending everyone over here 😂😂

Ouch y yo con hambre

Skiiiuuuup brought me here.

I use a toothpick to secure the taquitos nicely tight!

Rick, Canola oil is very inflammatory in the body. Instead use avocado oil which is for high heat.

I love all your cooking tips!! Have you also tried avocado oil? That's great for high heat, too!

I’m from Chicago. What factory do you get the tortillas from?

Rick I need one of your books, which one??

👍😋

Reminds me of the famous Chicos rolled tacos in El Paso Texas, except theirs are covered with shredded cheese

Peppers in the microwave make tear gas! Experienced this so many times.

I’m in Chicago. Where can I get those exact tortillas?

Delicious food gracias congratulations

Por que no queso blanco?

another one out of the park rb gj \o/

Can you use the stems for thai style soups?

This guy looks so much healthier than Skip and he’s only 2 years younger

Yumm, I live in Mexico and we don't have these here, where I live... Interestingly enough though, when I go to the States these are a must have. "Hmmm I'll have to try this at home!!!" Puerto Penasco, Mx

I love all your videos and tips! Where can I find a salt / pepper box like yours?

Rick is this filmed at your home or at one of your restaurants? It’s some I always wonder while I’m learning a new recipe🤣💕Cathy

do you deliver.....😂😢😅, absolutely awesome as always

They sell frozen tortillas to make tacos dorados in the mexican store. Just ask for them I live in Georgia I am sure they have them in other states with more Mexican population. They have them in the frozen fridge.

I saw that you forgot to start the microwave 😉 These look great!

You should have poured the chicken broth into the blender jar and get the rest out

Must be the inspiration for chicos tacos

Hi Rick, have you ever thought of going with electric induction range instead of gas?

I have a twin and our relationship is exactly the same.

Skips a raging narcissist where as just the tone of your voice, you can tell you were always humble.

🤤🤤🤤🤤👍

How to make that kind of tortilla?

LOL....the timing on this one was on the spot for me. We're going on vacation end of the week and I was looking at what I need to use up out of the fridge. This dish pretty much covered it all.

We call these flautas en chihuahua

Thanks now I know how not to crack the corn tortillas