Rick Bayless
7 recipes converted from their YouTube cooking videos.
BIRRIA TACOS
Slow‑braised lamb shoulder in a rich guajillo‑chili broth, shredded and lightly crisped, served in corn tortillas with onion, cilantro, lime and a side of consommé. A classic Jalisco‑style birria taco made by Rick Bayless.
Rick Bayless Beginner's Mole
A streamlined, small‑batch version of classic Mole Poblano that captures the deep, complex flavors of traditional Mexican mole without the multi‑day effort. Made with three dried chilies, toasted nuts, raisins, Mexican chocolate, and a blend of warm spices, this sauce can be served over chicken, pork, enchiladas, or vegetables.
Rick Bayless Chilaquiles Class
A master‑recipe for authentic Mexican chilaquiles featuring crispy tortilla wedges tossed in a rich guajillo‑tomato sauce, topped with crema, queso añejo, onion, and fresh epazote. Perfect for breakfast, brunch, or any comforting meal.
Tacos al Pastor
A home‑cooked version of the classic Mexican street‑food tacos al pastor. This recipe recreates the bright, smoky flavor of the traditional vertical‑spit tacos using a red chili adobo made from toasted ancho chilies, achiote, pineapple, and a hint of agave. Pork shoulder is marinated, then quickly grilled or pan‑seared for caramelized edges, and served on warm corn tortillas with fresh onion, cilantro, and optional chipotle salsa.
Rick Bayless Torta Ahogada
A classic Guadalajara street‑food sandwich drenched in a spicy tomato broth and topped with smoky arbol chile salsa, pickled white onions, creamy bean spread and tender carnitas. This recipe deconstructs the iconic Torta Ahogada so you can control the heat and assemble it at home.
Fall in love with Torta Ahogada
A classic Mexican street‑food sandwich where a crusty bolillo is filled with refried beans, tender pork, pickled white onions and then drenched in a rich tomato‑chili sauce and a fiery Arbol chile salsa. This recipe follows Rick Bayless’s tutorial and includes every detail for a flavorful, authentic Torta Ahogada.
Chamoy
A vibrant, sweet‑spicy‑salty Mexican condiment made from dried hibiscus, apricots, chilies, lime, and Tajín. Perfect as a dip for fresh fruit, a drizzle for sorbet, or a flavor boost for snacks.