Taco Tuesday: "North of the Border" Tacos 

Why has the RU-vid algorithm not recommended me any of Rick's videos until 2 weeks ago? I feel like I've been living under a rock. Great recipes, he is fun to watch, there's great production value. 10/10. I really wish Rick had 1 million subscribers or more by now, he really deserves it

Metal tongs on a non stick skillet is giving me the chills every time it scratches the bottom.

To die for...old school tacos of fond memories

Made this recipe . Followed exactly It was oh so delicious!!! All recipes I have tried so far are easy for me to make. Texture and taste always the best I’ve made when I follow your instructions. Thank you 🙏 😊🎉

He is right about Cumin. Way different and way better if ground up yourself versus already ground up.

"A little bit of sour cream..." LOL he put a fuckton on those. Love Rick Bayless, just thought that was funny,

Oh my. Nearly my Dad's recipe from the mid-50's in Southern Cal. Thanks for the fresh spice recipe. Will try it next. Always felt guilty using the packet. One granddaughter always asks for my tacos every time she eats here. How do you feel about deep frying the tortillas... still soft but hot and nice and greasy?

I’m Mexican we just put onions, salt and pepper. Put onions in first then put in the meat wait for meat dry up and boom great tasting meat

You got a hand licker right there! And I like it!

The man is a master teacher, master chef.

Using Valentina sauce, bold move! I want those tacos!!!

** NEW SUB I saw the name... and I was like that must be Skip's brother. He mentioned on the show that his brother was an award winning Chef.... so I clicked. I am so glad. Those tacos look absolutely delicious. I just started making my own taco/fajita seasoning. There is so much salt and preservatives in those packages. I love the ancho chili powder that is what I use. I like to try different chili powders. I just read your wikipedia.... wow I am so grateful that you took the time to make this video(s) for YT. Thank You

That's how ya do it! Now I'm hungry...lol

It looks delicios. A bit different thatn they way i made this kind of tacos, so am trying this way😋. Thanks for sharing.

Now, I wanna eat this! Yummy Tummy Snacks for celebration.

4:17 classic human seasoning.

Looks crazy delish! 😋 thank u

One day I hope to din @ one of your restaurants it’s on my bucket list ! It’s well known that you are the Mac daddy of the mex menu .

There’s angels in heaven asking if ..........” we can , you know....., maybe have a “ taco night” ?

I buy 1lb 80% and 1/2-1lb 97% and mix them together. I going to buy chuck and try grounding it 😋

I love your recipes and have enjoyed many for past few years..and I DO love your spicy guacamole mix i have bought it at sprouts 85032 zip code however, the last couple months they have seemed to stop carrying it...ugh..can you help me with this issue?

A young guy to whom I subscribe calls these "Gringo Tacos". I'm with Rick....grind your own beef for burgers, meatballs, tacos, chili or anything else. You can control the fat to lean ratio and you'll know 100% what's in your ground meat. Ground beef is a mystery mix of trimmings and scraps.

Hello Rick. I don't know if you've come across a Tunisian chili paste, Harissa. At Trader Joe's they sell it both, as a salsa or as a paste. I have eaten something similar to Taco Tuesday style since I was a kid. i'm in my 60's now. This week for breakfast I have been stirring a couple of eggs with a tablespoon of any salsa with a teaspoon of harissa, any grated cheese. Flour tortillas and homemade refried beans. just scramble the eggs and start heating the tortillas at the same time. the beans are on low heat, elsewhere. When the eggs start to look cooked, add the cheese. Hahaha, nobody is up yet. To die for!

My God that has to be off the chain, i'm definitely gonna give this a go

I cannot get Uncle Roger out of my head.

Watching metal tongs scratch against a non stick pan is like finger nails on a chalk board. That was painful...

The stiff question really suspend because brochure fascinatingly launch along a nebulous dead. magical, tender tense nylon

I’ve never been a fan of this guy

Looks disgusting, worse ever tacos I have ever seen

You're a bad boy. Metal in a non stick

In a way you remind of what old school food network use to be. Nothing crazy just a great host, making great and amazing recipes. I use to watch a lot of food network as a kid and in the age of streaming and the rise of overproduced media your videos are a nice reminder and refresher. Thank you for all your videos 🙏

This guy deserves so many more subscribers and views. Great channel

What a fun Taco Tuesday!! I love how I can pick up little tricks (like the brush in the molcajete) along the way.

I love this channel. Fantastic food! I've been looking for a restaurant style ground beef taco recipe on RU-vid and haven't found one like the places in Ohio. It's a mild taste without much spice but with lots of flavor. Do you know how to do this? I've heard it's from cooking in it's own juices all day. I just love the flavor.

He is the most underrated chef I’ve ever seen

Wow so smart when you use the brush en el molcajete, your Tex-Mex tacos looks so good

Growing up New Mexican we did ground beef tacos all the time but never used the packet but pretty much we used the seasoning he used except we would use New Mexican red Chile or red Chile powder or use jalapeños or Hatch Green Chile Also we sometimes would add other vegetables like potato or corn Another version I loved was when added green beans with tomato sauce sounds weird but it’s so yummy great for stuffed sopapillas 🤤 Omg I got to make some 🤤

Gotta have that cilantro, tho!

This is one of my very favorite gringo/gringa taco filling recipes. It's packed with amazing flavors!

Classic 1980's Midwest family taco night tacos. The only hot sauce choice we had was Tabasco. Putting the boxed shells into the oven to crisp them up. Still enjoy getting together with family for "taco night." Thanks Chef.

I was hoping Rick was going to fry the tortillas. Love tacos 🌮 I

Been watching you on PBS for years Rick, keep killin' it

We also addes diced potatoes

Well done sir, from the presentation to the preparation I'm very good in the kitchen ,and on the pit , grill etc.. it's not too much I haven't done, or seen, but your professionalism,and confidence had me press that subscribe button . I am looking forward to Future videos.

This is miles ahead of all the recipes from the at home dads and Mexican maids ya see everywhere in utubes

That looks amazing Chef Bayless.

I am kicking myself for never going to any of his restaurants when I had the chance 😩

Cool! I didn't know you had a RU-vid channel. Love to watch you on PBS. I hate taco shells, thanks for this

Can’t wait to try this recipe, how about some avocado 🤗 think I’ll add it. You are Brilliant 👏🏻😃

Valentina is my favorite....I got tired of Tapatio haha

Like this man's videos so more people can learn to make real Mexican food

When I make these, I flavor the meat with the juices from the salsa that I had made......Don't need soupy salsa for tacos, but the mixed juice makes great flavor for the meat......Also gives the meat a way better texture......You of course ,cook the meat til the liquid is almost all gone...………..Oh, and I NEVER use crunchy shells...…….Always softened corn tortillas...………(Flour tortillas is a sacrilege as far as I'm concerned.)……….I don't put cheese, but I definitely do put guacamole.

The real mexican taco in the Gringo's way

Did he say he was cooking pork @ 5:13? Thought you was talking bout ground beef

We grew up calling them okie tacos

Yes you are bringing back memories of childhood. When Mom said we were having tacos, I was never late for dinner.

So many tips and tricks this man had taught us. He is the everymans cook.

I tried this & it tasted just like the spice packets.

I like how he assembles the tacos overlapping

Could u please make a video on how mexican resturaunts make tacos , having a ton of trouble to get the proper process, all I know is the meat is boiled , thanks for cool content

NO, my mom didn't use no Stinking "Taco Seasoning Packets", Ground Beef, White onion, chopped Serrano Chile's, a little garlic. WHAT... SUGAR ? GROUND PORK ?, "TACO SHELLS®" ? Flour Tortilla "TACOS" ! Man do I have a master chef episode for you to see. "I'm hungry, Let's get a taco" - Reservoir Dogs

I love u n your love for cookn i also love cookn wish u can cook for me your amazing❤

Love this man

Hooolllaaa amigo.... long time no see... I have been your fan for years since tv here in l.a ch 7- 2 . Great video 😉😉😉👍👍👍👍🍻 tacos & beer....

Rick, I grew up with you -- My late father and I would watch you on tv as much as we could. We cooked from your cookbooks together :) There are so many more videos you've made that are more 'authentic' (South of the border, obviously) and that I've made, but this one has a funny "hit home" type of feel. What inspired me to make this comment is that the final presentation you made in this video looks almost comically unlike you. It was a little sloppy, a little not-so-picture-perfect --- which is actually PERFECT for this style of taco. I don't know if you did that intentionally, but either way, it seemed right. Much love, and thank you for all the recipes and inspiration throughout the years. May be somewhat obscure/random, but your pork cooked in banana leaf with wax chilies and plantains is a regular crowd-pleaser I've made.

Hey Rick I'm not hating But you seem pretty hip... Why are you cooking on plastic nonstick nonsense? We have known about endocrine disruptors and estrogen mimickers for years... It doesn't seem good. But hey... I am a simple guy who swings a hammer and carries heavy things. Please explain.

I love this guy! Its so funny how he describes taco shells "U shaped" and "crunchy ingredients" for the top...he acts like he's almost too good to even say it!! Lmaoooooooo!!!!!!

I grew up in a very gringo suburb of Syracuse, NY, many years ago. Taco night was always one of my favorite dinner experiences, though I honestly don't know why (maybe because I got to assemble my tacos the way I wanted them). But my mom did indeed use what we would now call 80% ground beef and the McCormick brand seasoning packet. Years later, I found myself living in Phoenix, AZ, for a few years and got to experience some of the best Mexican and Tex-Mex cuisine imaginable. And while I now live in the Mid-Atlantic region, I still adore a plate of authentic tacos - though now I prefer the 'al pastor' variety - with all of the extras. Thank you, Rick!

Those look so damn good!!!

Just made this... irresistably good! Made flour tortillas according to Rick's other videos in addition. Thanks Rick!

I cooked the ground beef as recommended, then added a can of diced tomatoes/green chiles, and added a can of thoroughly rinsed black beans for the filling of a Mexican casserole, and it was freaking amazing. My wife took a bite and got that look you get when you want everyone to know how good something is. She said she had never eaten a casserole with that much flavor. Disclaimer: I used one T of Chipotle powder and one T of regular chili powder in place of the two T ancho powder because I didn't have powdered ancho. I ate thirds on this it was so addictive! Great recipe! Rick is the go to on authentic or updated Mexican dishes.

Love the recipe, but if cross contamination glowed his kitchen would be neon city. OK fine he's 80 his genes are good, forget salmonella. Lots of metal utensils on that nonstick pan. Yumm who wants some forever chemicals tacos.

How about fresh diced jalapeño or serrano, diced red onions, rough chopped cilantro, sliced and salted cherub or sweetie cherry tomatoes, grated cheddar or Jack cheese, real Mexican crema, Cholula (or choice), and a squeeze of fresh lime juice

Texmex taco

Well that's an Americanized Taco (taco bell, del taco) and then u ruined it with Valentina salsa WTF!

If I have to buy ground beef then I go to my favorite butcher and get 85% but I mainly make tacos with chicken, onions and a blend of chiles

Good video but wash your hands after handling raw meat. Rick should know better.

Looks great. I like to add 1/2 can of beer while cooking to incorporate. Good move adding chz to pan.

Almost perfect but you forgot the sliced black olives! For me, they make the taco!

Gringo tacos are fantástico

How do you make the tortillas warm and crunchy? Nice video will try soon

Why not just server them on a tostada or on nachos? Adds crunch without using taco shells.

We always put in a little more seasoning and a can of refried beans to make it go further.

Fave food Mexican. Fave Mexican chef ? Rick Bayless

I bet these would be perfect in hard taco shells haha

It’s scary how much you sound like Fred Willard

"This might not be what you grew up on" but who cares ? These tacos are to die for !!!

Because I like spice I'm going to add some Mexican ketchup

Great vid Rick,always love them.YUM FROM TEXAS !!!! :) :)

I love taco Tuesday!

Wow! Great job! Looks amazing! Keep up the great videos Mr. Bayless! Always a fan. 👍

love this dude

valentina ? i think a just a maxican salsa will be better than Valentina salsa sorry

I always add a little chorizo to my ground beef. Curious why you don't use cast iron or a comal to cook with Rick.

That valentina hot sauce he's got is pretty good. A really mild sauce, but it's super cheap and has great flavor.

The thing about gringo tacos, as I call them, you need the crunch from the cheap store bought taco shells. Mine are pretty simple, ground beef with a few seasonings, cheese, onion, tomato, cilantro, lettuce and salsa. squeeze of fresh lime juice and a sprinkle of salt. One of my favorite meals, and I can demolish a platter full of them. lol

Rick, Thank You with all the super authentic and more exotic tacos it is nice to see something more like the taco I grew up with, in Southern California. I live in Australia now and it is hard to find a corn tortilla that isn't one of those folded corn chips. We have a few companies that make really great ones, but they are small and not carried in many stores. All the best.

Una salsa en el molcajete... nombre....

I'm curious to try an american taco.

sometimes there is just nothing better than a simple taco