MEXICOONE PLATE AT A TIME WITH RICK BAYLESS
Episode 5: Tacos from the Ground Up
Homey tacos de cazuelasoft corn tortillas rolled around fillings simmered slowly in earthenware potsare the soul of Mexican comfort food. And nothing makes them more appealing than just-baked tortillas, fragrant with the earthy aroma of freshly ground masa. How field corn is dried and transformed into the daily bread of Mexico is a remarkable, centuries-old story, and Rick tells that story, taking us on a “field trip” from market to tortilla factory, and finally to his own kitchen, where he shares the secrets of mixing, pressing, flipping and griddling perfect Homemade Tortillas
made from fresh masa. To make great tacos de cazuela, it helps to have a cazuela, or earthenware cooking vessel. Rick picks one out in the Oaxaca market, then at home, he prepares two classics: Guajillo-Spiked Pork and Potato Tacos
and Mexican-Style Zucchini Tacos
. The show ends with Rick improvising the ultimate Bayless late-night snackChipotle Chicken Salad Tacosprepared and eaten by the light of the fridge.