Cheesy Roasted Poblano Tacos | Rick Bayless Taco Manual
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- Опубліковано 20 сер 2024
- Scooping up a bit of the melty, gooey Chihuahua cheese, wrapping it in a warm tortilla, and layering on a splash of salsa is my idea of the perfect comfort food. A delicious alternative to a more classic Queso Fundido, this recipe is a sure-fire crowd-pleaser. Just be sure to serve it hot! Half the flavor is found in the mouth-watering cheese pull.
Link to my recipe right here👇
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I’ve been eating poblano chilies, all my life, peeled and roasted in a corn tortilla with Monterey Jack cheese, and warmed up delicious
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I learned from a Mexican home cook, to remove the seeds, and veins before roasting, which makes the cleaning infinitely easier. You should try it a time or two. Love your videos. Watching you in Coyoacan, Mexico City.
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Rick, you are one of my favorite chefs. Keep up the good work. I made a habanero roasted garlic salsa you made a video on and it was delicious. Roasting the garlic definitely kept the fruity flavor of the habaneros the star of the show.
Those look yummy, Rick. I buy poblanos, then roast and freeze them. They keep very well and thaw quickly. They're good with so many dishes. One of my favorite peppers.
❤😉oh yuuuum! 3 of my favorite things, poblano, cheese and tacos!!! WINNER!!! I always have poblanos. I'm going to make some for dinner! Rick, thank you for sharing these recipes with you. I watched you about 30years ago on PBS trying to learn how to cook for my new mexican husband. Thank you!
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So very tasty I add sometimes Mexican chorizo to the cheese and poblanos mmmhh
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Totally doing that for Super Bowl using a fondue pot and adding some chorizo.
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rb is the best mexican food chef/teacher in the world imo, love his simple recipes the best, gracias chef!
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Looks simple & delicious, thx. I love the poblano pepper.
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I love heat, but the poblano is pretty much my favorite chile when it comes to taste. Looking forward to doing this one over the weekend.
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Thankyou My friend for the recipes and inside secrets to true Mexican cooking
Made this last night and it was delicious! Will definitely fix this more often. This would also be good in a fondue pot for dipping chips!
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My favorite
You make the best food ever
I feel like this would make a great dip.
Outside of throwing the poblano directly on coals, the air fryer is the best way I've found. Max temp, 6 minutes (steak button preset on mine), flip, 6 more minutes. Place in bowl, cover & allow to cool. Remember to poke a hole in the top to keep peppers from bursting.
The kiddos are horrified that something other than nuggets can be cooked in the air fryer & a veggie on top of that!!!!
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I’ve been following since KQED days in the Bay Area , California. Love the recent consistent uploads. Hope to visit Frontera next year
Fantastic!
You are great!!!
I guess if you're Rick Bayless it's OK to use metal utensils in your nonstick pan.
You earned it man.
Making these this evening.
Thanks, Rick!
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Tried this today and it was extremely easy to do and pretty good. I found out you need about 2 good size Poblano Peppers per person for either 2 well loaded tacos or 3 a little light.
You have. a talent for gettin people hungry.
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OH YEAH!!!!💕
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Hello Rick enjoy every video you compose yum😍👩🍳👍
Your so awesome Rick!
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Rick will you please write a vegetarian cookbook!
I know, I know... but, please!!!
winner!
Now that's a fondue pot-full that I could devour! Make some chile cornbread croutons for dunking...
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Made these tonight. Simple, fantastic recipe!
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Excellent 🎉
Poblanos are so good, and I have never seen this kind of taco in Mexico or anywhere. It looks amazing! I've had a great cheesy poblano soup, recipe from Marcy Inspired youtube channel.
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Question, can I put these on an open grill with the tortillas and the chilies in the cheese and just melt them on the open grill flat grill love you channel by the way thanks for everything
Rick, next Time adedd, onion, and corn and mix with the poblano uuff ITS so suuuuper good!
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Kind of an open face chile relleno... without the breading but with tortilla
I was thinking the same. Easier than Chile rellenos
Trying this with hatch chiles.
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Chef, what type of cheese are you using?
Looks fun, delicious and easy.
Thanks...
Chihuahua cheese
super bowl appeteeeazers!
Add some browned crumbled chorizo, keep in a slow cooker with chips and tortillas alongside, and your guests will be very happy. Homemade chorizo is best.
+ potatos mmmm
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Mmm taco
I have everything for this recipe except the friends 😢
Here in California they're still calling the Poblano chile a Pasilla chile, this falsehood seems to be moving eastward.
In California the Albertson's grocery stores are the same as Jewel foods in Chicago, they're owned by the same company.
When I show people the package of dry chiles, labled Pasilla, in the Mexican section of the store they think that those are a dry version of fresh Poblanos.
We know that a dry Poblano is an Ancho chile, we also know that a dry Pasilla comes from a fresh Chilaca chile.
What's funny is the California grower's association calls the chiles that you're using in this video Poblano chiles but the restaurant's and grocery stores in California are calling them Pasillas.
A couple of weeks ago I bought some fresh Poblanos and a batch came in that were long and slender much like a Chilaca chile, maybe this is where the confusion happens.
The other part of the problem is that fresh Chilaca chiles aren't available in the stores, you'd have to grow your own.
Restaurant's in Colorado and New Mexico are already starting to relabel Poblanos as Pasilla chiles on their menus.
Now they're starting to put the name Poblano/Pasilla on the dry Pasilla chile packaging.
I even see them called Padilla in Mexican border towns around Yuma AZ.
Here in Utah everywhere calls them pasillas too.
Are you using a metal spoon in a non-stick skillet? Does that damage the surface?
I think Rick and I agree on this, yes it wears but truth be told they wear no matter how careful you are. Daily use they will only work correctly before they start to loose the anti friction smoothness that makes them no stick after 3 years.
He's incredibly gentle with it. I think some coatings are more durable than others, don't know about other people's experience.
I could see corn🌽/hominy going into that.
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Rick Bayless please can do you make SEMITAS POBLANAS they are so good, and nobody got videos making them, and is a dish that nobody talks about... i hope you can read my comment and you can make them, saludos y gracias.
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Rick, great video. What cheese are you using?
❤️
Here in Santa Barbara the stores don't sell Chihuahua cheese because Monterey Jack is more popular, I haven't seen it at the Mexican grocery stores here either.
I checked the Walmart website and Chihuahua cheese should be available in their stores.
Costco used to sell pre shredded Chihuahua cheese but now the packaging reads Quesadilla cheese and it doesn't melt very well.
Hey Rick, love you videos. Me and the GF are in the Baja (San Lucas, La Paz) for 10 days. Wondering if you know of any delicious food spots worth checking out.
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Any tours done by Rick Bayless in Mexico City?
Señor Bayless, where can I get a Tortillero like yours? I love it. Please share a link. Thanks!!
Amazon.
@@luluc.5820 looked…Did not see. But found it on Etsy.
rick, metal utensil with a non stick pan is a no no
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You're telling Rick Bayless what to do in the kitchen? Talk about ego.
😋😘
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We'll send him cheesy tacos, the worst we can find. La la la...
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Like # 436 🇲🇽🤙🏻
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He also suggested avoiding shredded cheese. I discovered many years ago most shredded cheese available in the US has antibiotics added. Usually the last ingredient listed on the label.
Antibiotics? Lmfao. Maybe an anti caking agent 🤨.
Yeah ... that's anti-caking stuff so the shreds don't stick together.
@@nerffej Natamycin is regulated as a food additive (class 3 preservative) when applied to cheese to control mould growth.
@@billmiller9145 that's not an antibiotic. It's to help with food preservation like how you said, prevent mold growth. It's used all over the world not just the US.
Why you look like brendal fly in that thumbnail lol
Will you be my friend?
Don't rinse your poblanos, you wash off a lot of the flavor. Wipe them off with a paper towel instead.
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anyone else staring at that metal spoon on that teflon?
Nope
@@ellenspn Me neither ... too busy looking at the ingredients.
You do realize that with the new nonstick pans you don't need to worry about scratching them, right? The coating is much more durable than with the older pans.
@@shawnvogt888 That's right. But also ... if you watch carefully, you can see he was being very gentle in the way he was stirring. And no matter what kind of non-stick pans you use, even using plastic utensils, they eventually get scratched and need to be replaced. That's why I never buy the expensive ones - waste of money.
@@virginiaf.5764 use wood utensils for long time use
Looks more like a cheese taco with a little bit of peppers. Way too much cheese and not enough other ingredients for my liking.
I love the combo chile poblano and queso Manchego or gouda
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I hate your pine cabinets.
Can you name a channel where a Mexican makes Caucasian food and play their authentic music while cooking????
I don't know why, but you look creepy when you bite into something and you look right into the camera while you do it. You should look down or off center. Just saying.
Guy-puts anything on a tortilla....LOOK EVERYBODY I MADE TACO!!!! Ddeeeerrrpppp!!!!!
Most pretentious chief on UA-cam