Rick Makes Double-Pork Carnitas and Corn Tortillas From the Test Kitchen
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Date: 2019-10-25
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Comments and reviews: 10
Belina Garcia
OMG, here we go again with aberrations in Mexican Cooking This is NOT how you make carnitas (chicken stock hahahahaha) never Carnitas are made in LARD and we use every part of the pork. It's more Confit that what this is and confit means cooked in it's own fat. I am supremely disillusioned in Bon Apetit for having such a poor representation of what is one of the world's great cuisines and I am only speaking for Mexican food and not the others that he presents. Shame, I've only watched 1 or 2 of the other chefs and they seem ok but there are so many flaws with Rick's cooking and his BS I find it insulting. Doesn't even know how to make tortillas And his chilaquiiles are not traditional and that sauce I can see adaptations for the home cook but there are better ways of doing this, believe me, that would be closer to true recipes. Or just say this is my take on what I think is. Very disrespectful. In case you're saying what does she know? I am an experienced, classicaly trained, award winning Mexican Chef with over 40 years experience, teaching and in my own restaurants in Mexico and the USA. I currently live in CDMX and have lived all over the world and most of Mexico. Just saying.
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OMG, here we go again with aberrations in Mexican Cooking This is NOT how you make carnitas (chicken stock hahahahaha) never Carnitas are made in LARD and we use every part of the pork. It's more Confit that what this is and confit means cooked in it's own fat. I am supremely disillusioned in Bon Apetit for having such a poor representation of what is one of the world's great cuisines and I am only speaking for Mexican food and not the others that he presents. Shame, I've only watched 1 or 2 of the other chefs and they seem ok but there are so many flaws with Rick's cooking and his BS I find it insulting. Doesn't even know how to make tortillas And his chilaquiiles are not traditional and that sauce I can see adaptations for the home cook but there are better ways of doing this, believe me, that would be closer to true recipes. Or just say this is my take on what I think is. Very disrespectful. In case you're saying what does she know? I am an experienced, classicaly trained, award winning Mexican Chef with over 40 years experience, teaching and in my own restaurants in Mexico and the USA. I currently live in CDMX and have lived all over the world and most of Mexico. Just saying.
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Max Rizzuto
I love this. thank you, Rick. Making it for our party tonight. It's my friends birthday party. His birthday was on the 4th and it is the 12th now but nobody would be able to come if we had the party on the 4th because most people spend the 4th with their families because they have barbeques and whatnot. Personally, I'm feeling a little down on America, but if you want to celebrate, Go for it. Anyway, Rick, looking forward to tonight. Going to make some delish food. I will let you know how the party goes and how the dish is received. Best, Max Addendum, We are actually going to make the pico at 7, because guests will be coming over at 8 and I don't want it to get soggy. So yeah, the fresher - the better
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I love this. thank you, Rick. Making it for our party tonight. It's my friends birthday party. His birthday was on the 4th and it is the 12th now but nobody would be able to come if we had the party on the 4th because most people spend the 4th with their families because they have barbeques and whatnot. Personally, I'm feeling a little down on America, but if you want to celebrate, Go for it. Anyway, Rick, looking forward to tonight. Going to make some delish food. I will let you know how the party goes and how the dish is received. Best, Max Addendum, We are actually going to make the pico at 7, because guests will be coming over at 8 and I don't want it to get soggy. So yeah, the fresher - the better
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brasil10103
Okay okay now I'm upset you know full well this is not the way they making in Mexico this is a water down American nonsense. Everyone knows that carnitas a cooked in lard. That is the whole point and that's what makes them different they're not braised in their own fat okay and I'm not a hater I just hate when people don't do it the authentic way and you have the nerve to call yourself bone appetit.
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Okay okay now I'm upset you know full well this is not the way they making in Mexico this is a water down American nonsense. Everyone knows that carnitas a cooked in lard. That is the whole point and that's what makes them different they're not braised in their own fat okay and I'm not a hater I just hate when people don't do it the authentic way and you have the nerve to call yourself bone appetit.
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Ultraman's Inspirational Recipes
The tortilla press that Rick is using was made by a company called Central Coast Woodworks. You can find these presses for sale on Amazon by searching using the company name. I purchased one of them and it works great. The company is owned by a man named Jason and hes a super nice guy. If you need a tortilla press, I suggest that you consider this one. You will love it.
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The tortilla press that Rick is using was made by a company called Central Coast Woodworks. You can find these presses for sale on Amazon by searching using the company name. I purchased one of them and it works great. The company is owned by a man named Jason and hes a super nice guy. If you need a tortilla press, I suggest that you consider this one. You will love it.
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LadyMaltese
Got myself an iron tortilla press (not as pretty as his wood press but functional) and even the ones that broke tasted better than any corn tortilla I've purchased. Just added the broken ones to chili. Plastic didn't work for me. I sprayed some parchment paper and that worked better. I need more practice. not marriage material but at my age, whatever.
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Got myself an iron tortilla press (not as pretty as his wood press but functional) and even the ones that broke tasted better than any corn tortilla I've purchased. Just added the broken ones to chili. Plastic didn't work for me. I sprayed some parchment paper and that worked better. I need more practice. not marriage material but at my age, whatever.
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Delphi Michaels
Im confused. Though this meat looks delicious, I thought that what made pork into carnitas was the addition of something sweet, like brown sugar and/or orange juice? Thats how Ive always made my carnitas (though Im no expert) and thought they were delish. Pork belly addition is next level, great idea. But, really. no sweet ingredient?
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Im confused. Though this meat looks delicious, I thought that what made pork into carnitas was the addition of something sweet, like brown sugar and/or orange juice? Thats how Ive always made my carnitas (though Im no expert) and thought they were delish. Pork belly addition is next level, great idea. But, really. no sweet ingredient?
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Kera Logan
I love that this video is showing how to make tortillas. Cause without a good tortilla, then your whole foundation is just crap. I would like to ask if it's possible to do a full tortilla from scratch, start to finish cause where I live it isn't possible to buy fresh masa.
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I love that this video is showing how to make tortillas. Cause without a good tortilla, then your whole foundation is just crap. I would like to ask if it's possible to do a full tortilla from scratch, start to finish cause where I live it isn't possible to buy fresh masa.
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Paula Jaramillo
I just made this for my friends today and they all loved it Thank you so much for bringing home a taste of Mexico here in the U. K I switched out the pico for mango habanero just for some more spice. It was messy but so worth it
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I just made this for my friends today and they all loved it Thank you so much for bringing home a taste of Mexico here in the U. K I switched out the pico for mango habanero just for some more spice. It was messy but so worth it
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James Orr
So what's the benefit to slow cooking the meat first and then browning it? I always thought you brown the meat first and then let it slow cook? Is that just something you do for recipes where the meat needs to hold it's shape?
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So what's the benefit to slow cooking the meat first and then browning it? I always thought you brown the meat first and then let it slow cook? Is that just something you do for recipes where the meat needs to hold it's shape?
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The Food Craftsmen Presents:
The carnitas look amazing. His apron is great. But all I could think about was the blue nail polish. Coming from a servsafe instructor POV nail polish drives me batty. Great presentation and recipe.
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The carnitas look amazing. His apron is great. But all I could think about was the blue nail polish. Coming from a servsafe instructor POV nail polish drives me batty. Great presentation and recipe.
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