Watch free Rick Bayless cooking classes.
Rick Bayless is hosting a cooking class, now every few days, from their test kitchen at 1 p.m. Central time. You can access the Chef Rick Bayless Facebook page here or links to all episodes (through May 8) below. You can also watch segments from his PBS cooking chow, Mexico One Plate at a Time” on his YouTube channel.
Watch free Rick Bayless cooking classes
Rick Bayless has been cooking on Facebook for the last few weeks. I finally got a chance to watch some of the episodes (there are 30 so far) and they are excellent. He goes through how to cook some basic Mexican dishes and he explains the process and talks about the ingredients, history and more. He also gives cooking tips and tricks. Also most Mexican food is inexpensive to make. I’m fairly proficient at Mexican cooking and I’ve learned some things. And like many of these new shows these days there are comical moments like when the camera goes sideways or points to the ground.
You can make his food by skipping some steps
The key here is you can make many of these dishes but you can skip some of steps that he shows. How? You can use Frontera salsas and sauces from the grocery store as a shortcut. As an example he makes tomatillo salsa. Just use this:
When he makes red enchiladas you don’t have to buy dried chili’s and make the sauce from scratch just use this:
He sells (well the company is owned by Conagra now) all kinds of salsa and sauces.
Start at the first episode
I would recommend scrolling down to the first episode because he is adding techniques as he goes along. And if you want to make all the sauces from scratch you can find dried chili’s in the larger grocery stores in the Mexican section of the International aisle. They also sell them at the Target on State Street in the Mexican aisle. They aren’t selling them online. If you want the good tortillas they are located near the bread in most grocery stores. Don’t buy the ones in the refrigerated section! He recommends El Popocatepetl tortillas. Also good and locally made (like El Popo) are El Milagro and La Bandarita. Just check the package and if they are made in Chicago buy those.
I’ve seen ancho chili powder in the regular grocery store. Many of the spices he talks about and some dried chili’s can be purchased from Spice House (mail order only) Use my link and get 15% off first purchase. And I have no idea where you can find fresh epazote except probably in Pilsen.
All Facebook cooking shows through May 8:
May 8: Grilled Chipotle Beef Tacos with Onions + Smoky Chipotle Salsa
May 2: Red Chile Enchiladas with Chicken and Melted Cheese
May 1: Shrimp Cocktail + Verdita Cocktail
April 30: Crusty Choriqueso Tortas
April 29: Quick Red Chile Adobo + Roasted Tomato Salsa + Grilled Fish in Tangy Yucatecan Achiote
April 28: Black Bean Sauced Enchiladas with Chorizo and Salsa Verde
April 25: Huevos Ahogados (Mexican Shakshuka)
April 24: Bar Sótano’s Jalapeño Grapefruit Cocktail + Ceviche with Avocado, Cilantro & Green Chile
April 23: Grilled Duck in Red Pipían
April 22: Green Chilaquiles
April 21: Grilled Chicken Salad With Rustic Guacamole, Romaine And Aged Mexican Cheese
April 18: Red Peanut Mole
April 17: Crispy Taquitos with Guacamole, Thick Cream and Fresh Cheese
April 16: Red Chile Chicken & Rice with Black Beans
April 15: Trout with Macadamias, Serrano & Green Beans
April 14: Classic Tortilla Soup
April 11: Quick-Seared Poblano Beef Tips + Tequila-Lime “Espuma”
April 10: Guacamole Master Class + Classic Margarita + Spicy Mezcal Margarita
April 9: Chipotle Meatballs
April 8: Shrimp with Toasty Garlic Mojo
April 7: Creamy Poblano Rajas, Greens & Chicken and Corn Tortillas
April 4: Chipotle Huevos Rancheros with Chorizo, Goat Cheese and Plantains
April 3: Seared Pork Tenderloin with Roasted Tomatillo Sauce
April 2: Seared Fish with Tomatoes, Olives and Pickled Jalapeños
April 1: Spicy Beans & Greens & Masa Dumplings
March 28: Creamy Queso Añejo (Or Goat Cheese) Dressing + Classic Mexican White Rice +
March 27: Creamy Corn Soup with Chicken (or Ham) and Poblano Chile
March 26: Tomatillo-Sauced Enchiladas with Spinach and Mushrooms
March 25: Chicken in Tangy Escabeche of Caramelized Onions, Carrots and Jalapeños
March 24: Red Chile Steak with Beans