Using vinegar for the pickled onions is one of the things that "only restaurants do" because its cheaper and faster. At home we do it with lemons (you know them as limes) we don't use vinegar unless we are in a pinch. Pickling the onions in lime with oregano and peppercorns is the most delicious thing ever. Ditch the vinegar and do a batch with lime.
I’ve done both ways and agree limes are best, however not always practical/cheap to juice about 6/8+? Limes to fill that canister. I think Vinegar is a good easy alternative to the lime flavorful version.
After Christmas: recalentado New year: recalentado Rosca de reyes: mother effin recalentado And the funny thing is that recalentado seems to taste even better than the day the meal was made haha
I’m Mexican and loving this!! Two tips for beans: if you forgot to soak overnight (or you just don’t like that) you can boil some water and soak the beans in that hot water for like 30 minutes, throw that soak water out and then cook normally in clean water for an hour or in the pressure cooker for 30 to 40 min. The second tip is to not add the salt until after the cooking is done, this makes softer beans :) A tip for poblano peppers: instead of roasting in the oven, burn them directly over the fire, making sure it’s black all over, then put them in a plastic bag to “sweat” for like 10 min. Removing the skin will then be even easier and as an added bonus, your house will smell delicious. Also poblano rajas, which are literally just these burnt poblano peppers cut into strips, make for another excellent meal prep item that can be added to many dishes to make them absolutely delicious
Pero estás de acuerdo conmigo en que no necesita tantos condimentos??? Frijoles, agua, epazote. Ya después los puedes sazonar de acuerdo a lo que quieras hacer. Paprika? Comino? Ni al caso.
Oooo sounds good! Might be good with mango too, but I'm not sure about pickled mango taste. We use pico de gallo made with mango and thinly sliced habaneros which is another great topping for tacos. Also pickled onion with lemon juice and thinly sliced habaneros(remove some seeds if you don't want it too spicy)
We have a rule to cook beans in Brazil… never add salt to the pot! That’ll mess up with the texture of the grain. The salt come after they are cooked and tender.
Honestly this could be its own series. I would love Italian, Chinese, Japanese, Greek, Russian, German, etc. Food prep ideas. Because your cooking IQ is like 9001, I think it would be totally awesome. Either way I'll keep watching. :)
I saw pickled onions in the thumbnail and immediately though, "Ethan should do a segment in this video, haha I wish" And then it happened!!! I always have a batch in my fridge!
As a Mexican myself, you did a great job by not putting any salt at the beginning. That way, you get really spongy and delicious beans. If you had done it otherwise, you'd have been left with harder than normal beans. Also, you can freeze your made leftover tortillas. That way, when you need them, you can just heat them in a pan and you're ready to go~. Nice video! ✨
this is an old ranch myth, and completely wrong. adding salt from the beginning not only will make the beans softer, it will also help them absorb seasoning instead of just water. This doesn't really matter if you are making refried beans and plan to use the cooking liquid, but it will make much better whole beans.
@@ogarza3 might work in a pressure cooker but without one you will get harder beans no matter how long you cook them if add the salt first, especially if they weren't soaked first
@@jamesredfield555 I have always cooked my beans with salt from the beginning and my beans cook perfectly soft. They are so creamy when I mash them too. This is literally the first time in my life I’m hearing this about salt at the end. My Mexican mom cooks everything from scratch and she’s never waited to add the salt at the end. In fact I feel my beans are ruined if I don’t put enough salt and the beans are bland when cooked. They just don’t taste the same anymore even if I add salt later.
For the poblano peppers you can put them directly on the fire after brushing them with olive oil, when they turn black, remove them from the heat and put them in a plastic bag for 5 minutes, then you can easily peel them. I use them regularly for various dishes and that is the method passed from generation to generation in Mexican cuisine.
As a Mexican I can say that most of the recipes shown here aren't very authentic but they do look good 👍. In Mexico it's a sin to use canned tomatoes for salsa but I understand it saves cooking time. Thanks for the recipes! 😀
@@danigrumbles520 I can assure you that the mexican food he is trying is not a real mexican food, and yes, we do NOT use any canned tomates and sugar at all.
My abuelita would beat this kid with her chancla for using Chili powder on his frijoles - this guy put chili powder 🤦♂️ use a couple of fresh jalapeño peppers if you want a bit of a spicy flavor.
Mike, I'm dying here. No food tuber I follow has yet to explore Ethiopian cuisine. Please make my dreams come ture and give us your take on Ethiopian food. I love you and all that you do.
@@kyllianholder Messob. Dans le 6ème. Ils ont les rouleaux d'un type de pain/crêpe qu'il faut déchirer et utiliser pour manger les sauces, haricots etc.
As mexican: I'm impressed with how accurate the beans are like, that's exactly it (the spices are the novelty which sounds awesome) but if you want a bit of a more rural mexico taste look for herbs, epazote if you can find it or oregano, even rosemary, you add it when you are sizzling the onions and it will be just classic Veracruz style. (And that's more a gringa than a quesadilla)
Yeah I left a comment saying the same thing about the gringa vs quesadilla thing haha. It’s seems most people see a tortilla and cheese and assume it’s a quesadilla, and don’t get me started on the “quesadillas” from Mexico City xD
It’s not a gringa or quesadilla - it’s just a Frankenstein concoction. The whole thing seemed promising and then he just slapped the least appetizing and nonsense combination of ingredients possible: white meat with what looks like zucchini and beans and cheese??? Also, that chipotle Mayo thing, another bastardized gringo palate concoction - I don’t know a specific recipe but what you’re looking for in a creamy element might be achieved with a peanut salsa that I’ve had in many steak taco restaurants in Mexico. It looks similar a similar earthy tone but probably a little stronger in a reddish color, and with a creamier texture that has a slight coarseness from the peanuts. Heck, I even remember having some sort of tuna appetizer in a California pizza kitchen and they had a similar spicy peanut thing that tasted quite good, but it was more of a dip than a salsa, and it had a much less complex and interesting flavor than the Mexican peanut salsa I suggested (while still being a much better realized idea than the watery Mayo chipotle concoction in this video).
Everything looks freaking delicious! Just an observation, the little white bag is not masa, that's corn flour (harina de maiz). Masa is what you get when you mix corn flour, water and salt (dough). Not trying to be rude with this comment, I love this channel.
Great Chile Yogurt sauce! My Ukrainian wife says it's the best sauce ever... BTW, I'm an American from CA who's been living Ukraine for ten years and since we got married 6 years ago, I have introducing my wife and her parents to Mexican food. My wife is basically an expert now at making flour tortillas!
You do know a lot of mexican cuisine, im proud of that, love your vids! on the pickled onions we use some peppercorns and dried bay leaves to get more flavor, but is optional! Greetings from Yucatán!
I'm Mexican and I approved. Perfect example had our first gathering this weekend after a year and I made barbacoa, rice, beans, red and green salsa. Saturday we had chilaquiles for breakfast, leftover tacos for lunch, egg scramble with salsa for dinner, Sunday chilaquiles again but different sauce, lunch beans and rice with naan avocado toast, and dinner barbacoa quesadillas with a side salad and sauce to dip. Love it!
I’m obsessed with this guys channel. I am so happy I randomly found this. He needs his own show on food network!!! Everyone can benefit from him. Love this!!! Just started growing my own herbs and veggies so I’m hoping to never rely on a grocery store for too much. Thank u so much for sharing your knowledge and recipes
My life changed when I discovered pickled red onions, there's a permanent jar in my fridge all the time now. I've tried a few different vinegars and my favorite is apple cider. I also add whole peppercorns and coriander to the jar for aromatics.
As a Mexican I'm actually impressed by your tortilla making skills. Most of the recipes would call them Mexican inspired, 7/10. You should try making "frijoles refritos" to step up your bean game, its basically cooked beans fried in lard/oil, and even better, add chorizo. P.S Please look for real "Huevos rancheros"
I'm Puertorican and a big fan of mexican cuisine. Definitively Mexican inspired. La Capital on youtube is a Great Mexican food channel and Taco Chronicles in Netflix is a banger.
Indeed those huevos rancheros and that "quesadilla" made me cringe. That is TEX mex. But the cilantro chipotle sauce IS good. Not for real Mexican food, but nice tasting.
@@antonio_a87 I did like the yogurt option though because it gave it a good acidity, if you can't get REAL crema, because store bought is not as good. Using it for fish tacos today
when my mom makes salsa she uses fresh tomatoes and cooks them along with the chilis (wrap them in foil so the liquid doesn't get all over). you can also use jalapenos instead of poblanos if you want it spicy
I have never watched a meal video and actually stopped to go make one of the recipes. I did for the Chipotle Yogurt Sauce! As a Mexican American who has been making home salsa for years, This was a take on salsa that I had never hear of or tried and it was AMAZING!!! Great job!!!!
It's similar except for the yoghurt to the classic salsa in tacos baja those are fish tacos from the north of mexico if you haven't try them there are really good recipes if you speak spanish la capital have a good one
I skipped the yogurt and Mayo and was lazy af and just used Crema mexicano, way easier and just as delicious 🤤 aaaaand I don’t usually have greek yogurt but I always have crema on hand
I'm Mexican-american and was very inspired to do that yogurt sauce. I don't like Chipotle and will use Chile (dry) Morita. milder sweeter version of chipotle.
Hey great video! For a twist to pickled red onions my family tends to add shredded habanero and dry oregano and it tastes so much better! Also for the chile poblano you can put it in a bag after they are cooked and the steam helps the skin to peel faster Hope that helps :)
Well, I just made all of them for my meal tonight. The sauce was awesome & also the best salsa I've made. I ran out of onions & cilantro before I got to the slaw, but it was still pretty tasty. First time I've used dry beans & also the first time I've made tortillas from scratch. Needless to say, I will be making many more meals from this channel! So very tasty!!!
I love this focus on meal prep. You gave me a great tip/inspiration to rethink meal prep outside of making one big meal, rather making components. I feel like my fridge is a salad bar now which is great!
I feel like you. I used to prepare 4 or 5 "finished" dishes and then get bored midweek. Now I do a similar thing as shown here, prepare a few "elements" and mix and match. For example, during the colder seasons, I roast a few vegetables (sweet potatoes, Brussels sprouts, turnips, bell peppers, or carrots) make some of stew that I can eat as is or use to top polenta, mashed potatoes, or rice with, cook a couple of grains (rice, couscous, quinoa are favorites) and at least one kind of bean (chickpeas, lentils, black beans) and prepare a couple of sauces with different flavor profiles (yogurt and cilantro, sesame ginger, masala-inspired, etc.) and 2-3 proteins that I keep very neutrally-seasoned (chicken breasts or thighs, steak, pulled pork, ground beef browned with onions) Then, during the week, I mix and match to make salads, omelettes, Buddha bowls, lettuce wraps, stuffed avocados or peppers, ripe plantain or zucchini boats...having a variety of sauces, vinaigrettes, and "vessels" is important because they fool me into thinking that the same couscous-Brussels sprouts-pulled pork combo (for example) is a completely different meal if I drizzle a chipotle sauce on top or a lemony "Greek" vinaigrette or if I wrap it in lettuce leaves vs. stuffing it inside a potato and broil it.
Hello. I'm a Mexican and an every day cook for my family. I've cooked literally all my life. I'm afraid to say this is NOT Mexican food. Either way, it looks interesting. These are fun and sparkling interpretations of our recipies, of course, based on tortillas. I will give these versions a try!
Hey mike, Brazilians eat black beans as a base of their meals (with rice) and we often use bay leafs as flavouring together with onions and garlic. we cook it in pressure together with the beans and save it for later (when we'll eat it we boil it a little with the garlic and onion to finish the flavouring). First time seeing someone cooking black beans made me happy as they made part of my childhood.
As a fellow Mexican I like and enjoy the fact that he really keeps things authentic and doesn't really mix things up and add so many unnecessary things
They may have said it already, but “masa” is the name of the whole final mixture. That is just corn flour, but they process it to get it to that point. In the center of Mexico they just grind the corn with water and it comes out kinda yellow, also has a different texture than just the flour one.
As a proud Mexican, non of the recepies/meals were… correct in a Mexican perspective? But they still look pretty darn good! You got the spirit and that’s all that matters, great video! :D
For me, it's an insult he dares to say those things are mexican. That's white stuff mixed with beans and maseca. And, if you're real mexican, then you know what really the maseca is 🤮
I just prepped this. I used chipotles in adobo instead of the chilis for the sauce. These are the ABSOLUTE BEST recipes I have ever swooped off the internet. It only took me an hour. Thank you so much.
Two things: 1. I love that you and Ethan keep collaborating off and on. You are both awesome cooks! 2. I really shouldn't watch these videos before going to work because now I'm hungry!
I love when people appreciate Mexican flavors. This is such a good video and I plan on making all of these recipes. The beans and tortillas are such a nostalgic combo for me. I remember going into my grandmas kitchen in the morning and eating the beast bean tacos with homemade salsa. So simple and so good.
This is probably the best meal prep video I have ever seen. Don’t you just love the texture of raw corn tortillas? I am going to watch this again and make most of this. Thanks a million for this. How about an Italian meal prep on a budget? You can do it. I believe in you! 😋
@@fcplop98 what?? No!! I said texture, not taste! I like the feel of the dough when I am working with it lol. I like the feel of silk too, but I don’t eat it..🤣
Love the way you put all this together! Mexican food is one of our favorites because of the versatility of building different meals that all use the same ingredients... Think about it a taco, burrito, chalupa, flauta, enchilada and chimichanga all are made of the same ingredients, just prepared a bit different! Brillient!
Actually not, the thing they share in common is tortilla, but you need to make different preparations apart from tortillas to complement the dishes. Plus chimichangas an burritos use flour tortillas, not corn. I think the "oversimplification" of Mexican food is actually a very American thing to do
I used your spices to make Kidney beans and soaked them first with a bay leaf and 2 cloves of garlic. I cooked the garlic with the onion. They cooked for 40 minutes in the instant pot. They were so good. My husband gave a 4 out of 5 which is a very high rating for him. Thank you!
I am mexican and loved what you did. Adding your own style to the recipes let me see other ways to use some common flavors. I need to try the beans and the yoghurt sauce but with a little more of spicyness jaja. Some tips: don´t be afraid to cook your tortillas a little bit more, i prefer it more like the 8:30 one, you could try it. You can put cilantro and onion when cooking the beans. Another good prep is "Chiles en vinagre".
Props for including Ethan Chlebowski in your video. Love seeing his channel grow. Highly recommend you check out the rest of his content if you haven't already!
These have to be the best cooking videos on the internet, he covers so many cuisines and topics. I’ve been making a version of that chipotle yogurt sauce with sour cream, and it’s delicious. Have to try the rest of this
Awesome ideas! I make my black beans in the slow cooker (i dont have an instant pot). First i put them in a bowl with water for a good few hours (at least 3 to 4 hrs) to soften… you could do it overnight… then i put them in the slow cooker with a bit of water once they are cooked i add a quick mix of cooked onions and red peppers which i season with salt and pepper (make sure they’re chopped very small) and a bit of fresh cilantro and add some salt to the black beans. Leave in the pot maybe for an hour in the low setting and it’s ready to eat
Great meal prep ideas. I love the Mexican cuisine! I have a challenge for you: could you do a similar meal prep video where you prep a few things, but then where you'll be able to use these components to make dishes from different cuisines throughout the week? I would love to see how you would do this with your creativety 😊
Pro tip: if you're using the stove and blender for the poblano salsa, you can also roast the tomatoes and throw them in the blender too. That way you can use some more fresh ingredients with no additional effort.
Mexican here. Barring the type of bread that looks like an actual amazing torta! I wanted to tell you I enjoy your channel so much. :) Tip: add some bay leaves and black peppercorns to the pickled onions to add more flavor. If you're feeling fancy you can use red wine vinegar instead of white vinegar.
I'm mexican and I've watched the video with my mom, it was funny because she was all grumpy because "those huevos rancheros don't have salsa" and "the salsa should be spicier" haha It's a good take on mexican food, thanks!!
Well I’m with your mom. It was a good video and good tips but it bothers me when people who are cooking them the food don’t even bother learning how to pronounce the name of the food they’re cooking. “Juevos” rancheros. 😱 me muero!
As a mexican I've never thought of pickled red onions as a must in my fridge, because I have always known them as extremley spicy, they're usually made with habaneros. I wil definitely try them like this 10/10 great video!!
Small tip for the cooking the dried black beans prep (And any other beans as a matter of fact)! Use a bit of Baking soda (depending on hand size a 4 finger pinch or two of baking soda) during the cooking to make it easier to digest and avoid the gas! Believe me it WILL make your tummies happier and the flavour/Flavor doesn't suffer at all! Other tip about dry beans: DO NOT salt the beans when boiling to cook and soften them, always AFTER they get soft and yummy. Salt will make it harder to cook and can end up with making them to hard to eat and not cooking at all.
You could do Tejuino with the masa you saved, is basically fermented masa with something called piloncillo, which is sugar cones not refined coming from cane. From masa you can make gorditas, which is kind of like gyros or the like. Frijoles once cooked you can freeze them and unfreeze once you want to use them, flavor wise they do not lack specially if you will fry them mexican style. Molcajete sauce made with fresh ingredients will be even more mind blowing once you taste it. Im so proud that our cuisine is consider a patrimony of humanity!
I’m Mexican, there’s some ingredients you use and we also use and ad to the recipes but honestly you can’t call that Mexican cuisine, and also we never ad sugar to a salsa, but then again most of those ingredients we do use in our kitchens and are versatile . Maybe you can research a little bit more in Mexican food. Greetings, and also, the meals you prep do look mouth- watering.
Exactly, I would call this more like "Mexican inspired" that real Mexican food, and then he used those canned tomatoes omg no no never ever!! anyway, he does still an ok job.
Yesss. Mexican food is seriously king. You've no idea how much I love it. I could eat it everyday. And honestly traditional is amazing, but trying new things with it is great too. You can't go wrong with the complex ingredients and flavors of Mexican food. I'd love to see you make a molé or more complex dishes eventually (:
I love making stews cuz you just drop everything to the pot and leave it for 1-3 hours depending what you making..... No complications at all if you see some recipe with lots steps better look for other one
They're really not, especially if you have a crock pot. Just do your seasoning mix and vegetable prep the night before and throw it all in the crock pot with your protein in the morning. It's even easier if you have a digital crock that shuts off with a timer.
@@angelicaramirez2555 We're talking basics here. An asada is definitely doable. Basic carnitas and birria are as well, especially if you have an Instant Pot. She needs the confidence to know they're possible, but please, continue to be discouraging.
I just realized that tortillas are like really thin arepas, even the flour looks similar. I realize that's not the same thing, but it gave me an awesome idea to try with "harina P.A.N". Love your content!! Love from Bogotá.
Thanks for the inspo! I actually made ALL of this today. Smoking chicken thighs for tacos and tostadas tomorrow night. That yoghurt sauce is killer. Also made Kenji’s chile paste which is a staple in our fridge and so incredibly versatile. Freeze it into cubes, store in a ziplock. Can’t wait to get into all this. Thank you - keep up the great work.
my parents owned a little home town cafe. they had a full "Mexican" menu. you could take the same 10 ingredients and turn them i to so many different meals. it was great. they were known all over central eastern Colorado for their green chili burritos.
hey Mexican here, you don't need a pressure cooker for the beans, you can use any pot, only remember to use 2 parts of water for every 1 bean part, this takes 2 hours to cook, another tip is to put the beans in water all the night to soften them, you cut the cook time in a half
I've seen Indians cook a big batch of very mildly spiced lentils for one meal and then add spices and complexity for lunch, dinner, etc. Some Syrians I met made meals out of various pickles that their family prepared. I think the way that that worked was the pickles just slowly changed as they were consumed, one or two replaced by another. Meats and cheeses also kind of slowly changed. Only thing that might need cooked was the meat, but even that can be pickled or cured.
Best thing about Mexican food is that you can stick with traditional or create what you like and still have a beautiful meal. I always use IP for my beans- so much faster! Loved your mulitas!
This worked so well! Your way of modular cooking is so easy. I just nuked mason jars of all of the prepped food and shmeared it on the air-fryer warmed tostadas. I made the black beans using your recipe (I'm diabetic so subbed black soy beans for lower carb), and the coleslaw (used a pre-cut broccoli slaw mix), and subbed the shrimp for taco ground beef. A meal I will gladly put in my face any day. Thanks so much! Edit: spiked my blood sugar, though, so will have to reconsider the tostada shells.
My abuelita always added the salt in the last 5 minutes of cooking the beans, also, if you’re meal prepping the beans... remember that they will get saltier as you reheat them. And a suggestion for the slaw.... oregano? I think it could work. Mexican dishes mix cabbage with oregano.
I'm watching your videos (instead of Netflix) for months now... and I made this Chipotle Sauce (with Chipotle in Adobo) and it definitely BLEW my mind. My boyfriend is obsessed with it. I had to make it like 3 times just this week(!) Thank you so much for these awesome videos! They're making my day better. ☺️
"All you need is to soak them the night before." Well, that's where it goes wrong. I don't decide on what I'm gonna cook till the day I'm cooking, so then it's too late to soak them. Got a whole pantry full of dried beans that I want to use but because I always keep forgetting to soak them. I also forget to prep them because I don't think about them, out of sight out of mind kind of thing. Good to know that a pressure cooker can solve that issue for me!
If you add a little flour, the tortillas become more flexible. Also. You can make the tortillas and save them in the plastic where you pressed them individually and just cook when you need them.
The Tangy Slaw has become a staple in the fridge. Over the last two weeks, I've made this at least four times. It doesn't last very long either, as it's eaten up in a few days. The latest way to serve, is to dice mango over the top of the tangy slaw. Great in the fajitas too! Thanks so much for this meal prep idea.
You’re Mexican and don’t know the masa can be stored in the fridge? Have you ever been to a rural town in Mexico? When they make the nixtamal sometimes they don’t use it right away or that day, so they preserve it…..
@@Pineapplelesspineapplepizza I have been in rural towns like a tourist or lived in towns not that rural, sadly I really don't know a lot of my country. When my mom made masa she always finished it the same day, so I grow up with that idea.
@@danykalifornya5640 oh hahah it’s the typical Mexican family finishing the tortillas haha. Well if you get a chance to visit let me know, there are some beautiful and interesting places off the tourist path here in Mexico.
Cat you create a playlist that only showcases meal prep. It would great help me when trying to search you videos. Thanks if you can and if not thanks for the content.
My favorite condiment to keep on hand is a fermented Cuban coleslaw. My brother found this recipe for Cuban coleslaw for tacos and burrito bowls, but it was time consuming to make and didn’t last very long, so I decided: let’s ferment it. Shredded red cabbage, jicama, and a little carrot, massage w/ salt just like making sauerkraut, stir in some oregano, top with water, and a bit of AC vinegar. Let ferment a few days to a week and then throw it in the fridge. So delicious.
Love this channel so much. Everything came out delicious except the tortillas. They were really dry even after I added more water. Should I have added a bit of oil or lard?
I make the chipotle yogurt sauce all the time, my man, bc of this video! I did it the first couple times with dried chipotle peppers but that can of Goya chipotle peppers is unreal.. and last night I just winged it without watching your vid again and I put the whole can in there with a huge scoop of yogurt (and everything else) and my husband says it’s the best one I’ve made so far. And it made sooo much, I’m super stoked. Roasting a chicken tn and you bet it’ll be on my plate, plus last night we had steak fajitas.
I've made the pickled red onions 3 times this summer, after watching this video...SO easy, delicious, and versatile! I've put them on sandwiches, thrown into a salad, added to side dishes like rice or quinoa....it's now a staple in my kitchen. I also made the poblano salsa, and it's also easy and amazing...but I made too much, and it lacto-fermented in the fridge (which sounds like it might be good, but it's not) Yesterday, I found a $5 tortilla press at the thrift store...I'm off to buy some masa right now!
I used your black bean recipe and some on-hand basics (store bought tortillas, cabbage, onion, cilantro, lettuce, green salsa, shredded cheese, canned diced tomatoes and ground beef) for tacos. We had it for both lunch and dinner. I hadn't made tacos in about a decade simply because they weren't seasoned well and rather boring. Using your tips, they came out great and there were no leftovers. Thanks so much for the suggestion.
the cool thing about mexican cuisine is that you can prepare pretty much what you want that is condimented and kinda thick and you put it on a tortilla, add some sauce, and you´re ready to go Pd: You should try tortillas de nixtamal, which is dry corn cooked in boiling water and minced together, with that you get the dough for the tortillas, and those are definitely a step up from the tortillas that you can make with maseca or as you call it masa
Thank you for these great recipes as I will be incorporating them into my meal prep. The only way I eat beans is cooking them from scratch…my bean cook hack is no soaking and in the crockpot overnight...OR for the ones who work from home…just start them before noon for dinner) My crockpot is digital so I just set the timer for about 5 hours overnight for a entire bag of beans (this is when cooking with smoked meat like neck bones etc…it will be less time without including a meat).
Using vinegar for the pickled onions is one of the things that "only restaurants do" because its cheaper and faster. At home we do it with lemons (you know them as limes) we don't use vinegar unless we are in a pinch. Pickling the onions in lime with oregano and peppercorns is the most delicious thing ever. Ditch the vinegar and do a batch with lime.
Do u add water to it? I m curious abt your home making recipe
@@luciaz0113 No water! The juices of the onion will help, only use lime, a bit of salt.
This needs more likes
My dad loves onion with chile and lemon with salt uffff 10/10 in the morning with egg, ham and frijoles
I’ve done both ways and agree limes are best, however not always practical/cheap to juice about 6/8+? Limes to fill that canister. I think Vinegar is a good easy alternative to the lime flavorful version.
Mexicans are known for “el recalentado”🥘 we have a party after the party just to eat the leftovers lol
Recalentado and “itacate” the packed leftovers the guest take after a party ☺️
After Christmas: recalentado
New year: recalentado
Rosca de reyes: mother effin recalentado
And the funny thing is that recalentado seems to taste even better than the day the meal was made haha
Me. Right now.
La buena vida, si o no?
@@jbgra2566 bc all the flavors been sitting n marinating 😋
I’m Mexican and loving this!!
Two tips for beans: if you forgot to soak overnight (or you just don’t like that) you can boil some water and soak the beans in that hot water for like 30 minutes, throw that soak water out and then cook normally in clean water for an hour or in the pressure cooker for 30 to 40 min. The second tip is to not add the salt until after the cooking is done, this makes softer beans :)
A tip for poblano peppers: instead of roasting in the oven, burn them directly over the fire, making sure it’s black all over, then put them in a plastic bag to “sweat” for like 10 min. Removing the skin will then be even easier and as an added bonus, your house will smell delicious. Also poblano rajas, which are literally just these burnt poblano peppers cut into strips, make for another excellent meal prep item that can be added to many dishes to make them absolutely delicious
The bean tip is the method I've been using to cook beans for a while now and even my gran has adopted my method
Both tips are GOLDEN!!
Mi abuelita kind of style!!
Soy mexicana y no sabía lo de la sal y los frijoles 😅 gracias youtube
Pero estás de acuerdo conmigo en que no necesita tantos condimentos??? Frijoles, agua, epazote. Ya después los puedes sazonar de acuerdo a lo que quieras hacer. Paprika? Comino? Ni al caso.
if you add habaneros and pineapple to the onion on vinegar, you get a spicy and sweet combination with the onions that's just beyond delicious
Yeah he should've done the spicy sweet version which is bomb in every taco truck or taquería
I did this today; this was excellent advice, thank you
Omfg
Oooo sounds good! Might be good with mango too, but I'm not sure about pickled mango taste. We use pico de gallo made with mango and thinly sliced habaneros which is another great topping for tacos. Also pickled onion with lemon juice and thinly sliced habaneros(remove some seeds if you don't want it too spicy)
Sounds delicious as fuck
We have a rule to cook beans in Brazil… never add salt to the pot! That’ll mess up with the texture of the grain. The salt come after they are cooked and tender.
Same in Mexico, it was a happy accident
I came here to say this…from Guatemala. 😊
Same rule in Mexico.
Nop in my family for generations you add salt just a little bit and the flavor gets at the top.
Same rule in Honduras
Honestly this could be its own series. I would love Italian, Chinese, Japanese, Greek, Russian, German, etc. Food prep ideas. Because your cooking IQ is like 9001, I think it would be totally awesome. Either way I'll keep watching. :)
Love this series idea!!
That’s what I was thinking!! All of the different possibilities for different cuisines!
I would watch every episode !
@@Earthlybell So would I!!!
+1
This is my kind of meal prep 👍 Thanks for having me on for the pickled onion segment!
ETHAAAAAAAAAN
At the beginning of this video i really though how cool it would be if ethan gave some tips since he is another mexican food enthusiast
I saw pickled onions in the thumbnail and immediately though, "Ethan should do a segment in this video, haha I wish"
And then it happened!!!
I always have a batch in my fridge!
Subbed cause of Ethan
How long does the pickling take?
As a Mexican myself, you did a great job by not putting any salt at the beginning. That way, you get really spongy and delicious beans. If you had done it otherwise, you'd have been left with harder than normal beans.
Also, you can freeze your made leftover tortillas. That way, when you need them, you can just heat them in a pan and you're ready to go~.
Nice video! ✨
this is an old ranch myth, and completely wrong. adding salt from the beginning not only will make the beans softer, it will also help them absorb seasoning instead of just water. This doesn't really matter if you are making refried beans and plan to use the cooking liquid, but it will make much better whole beans.
@@ogarza3 might work in a pressure cooker but without one you will get harder beans no matter how long you cook them if add the salt first, especially if they weren't soaked first
@@jamesredfield555 nope, 100% wrong
@@ogarza3 ok buddy ur right, difference is i actually cook them
@@jamesredfield555 I have always cooked my beans with salt from the beginning and my beans cook perfectly soft. They are so creamy when I mash them too. This is literally the first time in my life I’m hearing this about salt at the end. My Mexican mom cooks everything from scratch and she’s never waited to add the salt at the end. In fact I feel my beans are ruined if I don’t put enough salt and the beans are bland when cooked. They just don’t taste the same anymore even if I add salt later.
For the poblano peppers you can put them directly on the fire after brushing them with olive oil, when they turn black, remove them from the heat and put them in a plastic bag for 5 minutes, then you can easily peel them. I use them regularly for various dishes and that is the method passed from generation to generation in Mexican cuisine.
As a Mexican I can say that most of the recipes shown here aren't very authentic but they do look good 👍. In Mexico it's a sin to use canned tomatoes for salsa but I understand it saves cooking time. Thanks for the recipes! 😀
Not to mention using sugar ?!?! My great grandma is rolling in her grave
@@eddiesizer really? Both sugar and canned tomatoes are usually used here in Argentina
Canned tomatoes are too expensive in mexico in comparison to fresh ones
@@danigrumbles520 I can assure you that the mexican food he is trying is not a real mexican food, and yes, we do NOT use any canned tomates and sugar at all.
My abuelita would beat this kid with her chancla for using Chili powder on his frijoles - this guy put chili powder 🤦♂️ use a couple of fresh jalapeño peppers if you want a bit of a spicy flavor.
We love the versatility of the Mexican ingredients gives us. How about a meal prep video for Asian inspired dishes?!
Yes pls
Plus you can do both because the flavors fuse so well many items could be used in dishes for both cuisines, an Asian inspired video would be awesome
Maybe thai or vietnamese?
If you go back in his archives he has a few videos like that
plllzzzz
Mike, I'm dying here. No food tuber I follow has yet to explore Ethiopian cuisine. Please make my dreams come ture and give us your take on Ethiopian food. I love you and all that you do.
love Ethiopian food but I certainly don't have enough knowledge on that cuisine at this point to do a full video breakdown. Maybe one day!
@@LifebyMikeG I look forward to that day. It's our favorite tied with Japanese in this house. Be well, stay safe.
Ah yeah. There's an Etheopian restaurant in Lyon (France) near where I live... It's great.
@@Flyingjaffacake il s'appelle comment ?
@@kyllianholder Messob. Dans le 6ème. Ils ont les rouleaux d'un type de pain/crêpe qu'il faut déchirer et utiliser pour manger les sauces, haricots etc.
As mexican: I'm impressed with how accurate the beans are like, that's exactly it (the spices are the novelty which sounds awesome) but if you want a bit of a more rural mexico taste look for herbs, epazote if you can find it or oregano, even rosemary, you add it when you are sizzling the onions and it will be just classic Veracruz style.
(And that's more a gringa than a quesadilla)
Gringa needs carne al pastor though
@@Fr0zzer depends of where in Mexico
Con pura sal alv
Yeah I left a comment saying the same thing about the gringa vs quesadilla thing haha. It’s seems most people see a tortilla and cheese and assume it’s a quesadilla, and don’t get me started on the “quesadillas” from Mexico City xD
It’s not a gringa or quesadilla - it’s just a Frankenstein concoction. The whole thing seemed promising and then he just slapped the least appetizing and nonsense combination of ingredients possible: white meat with what looks like zucchini and beans and cheese??? Also, that chipotle Mayo thing, another bastardized gringo palate concoction - I don’t know a specific recipe but what you’re looking for in a creamy element might be achieved with a peanut salsa that I’ve had in many steak taco restaurants in Mexico. It looks similar a similar earthy tone but probably a little stronger in a reddish color, and with a creamier texture that has a slight coarseness from the peanuts. Heck, I even remember having some sort of tuna appetizer in a California pizza kitchen and they had a similar spicy peanut thing that tasted quite good, but it was more of a dip than a salsa, and it had a much less complex and interesting flavor than the Mexican peanut salsa I suggested (while still being a much better realized idea than the watery Mayo chipotle concoction in this video).
Everything looks freaking delicious! Just an observation, the little white bag is not masa, that's corn flour (harina de maiz). Masa is what you get when you mix corn flour, water and salt (dough). Not trying to be rude with this comment, I love this channel.
Great Chile Yogurt sauce! My Ukrainian wife says it's the best sauce ever... BTW, I'm an American from CA who's been living Ukraine for ten years and since we got married 6 years ago, I have introducing my wife and her parents to Mexican food. My wife is basically an expert now at making flour tortillas!
Hope you’re okay right now.
You do know a lot of mexican cuisine, im proud of that, love your vids! on the pickled onions we use some peppercorns and dried bay leaves to get more flavor, but is optional! Greetings from Yucatán!
Saca los tacos de cochinita pibil!!! 🤤🤤🤤🤤🤤🤤
thanks for the tips!
Pero jajaja le dice nada a la harina en lugar de a la preparación final 🤣
I miss Josh but I have mad respect for the direction you've gone with the channel and the quality of your videos
Miss you too
@@YOUENJOYLIFE when he was introducing the guest. I 100% thought it was gonna be you. Since you made a video on the topic right before you left.
I'm Mexican and I approved. Perfect example had our first gathering this weekend after a year and I made barbacoa, rice, beans, red and green salsa. Saturday we had chilaquiles for breakfast, leftover tacos for lunch, egg scramble with salsa for dinner, Sunday chilaquiles again but different sauce, lunch beans and rice with naan avocado toast, and dinner barbacoa quesadillas with a side salad and sauce to dip. Love it!
I’m obsessed with this guys channel. I am so happy I randomly found this. He needs his own show on food network!!! Everyone can benefit from him. Love this!!! Just started growing my own herbs and veggies so I’m hoping to never rely on a grocery store for too much. Thank u so much for sharing your knowledge and recipes
he had a mtv show
My life changed when I discovered pickled red onions, there's a permanent jar in my fridge all the time now. I've tried a few different vinegars and my favorite is apple cider. I also add whole peppercorns and coriander to the jar for aromatics.
They are great over fried green plantain chips. Yum! Those are sold all over the streets of Honduras
As a Mexican I'm actually impressed by your tortilla making skills.
Most of the recipes would call them Mexican inspired, 7/10.
You should try making "frijoles refritos" to step up your bean game, its basically cooked beans fried in lard/oil, and even better, add chorizo.
P.S Please look for real "Huevos rancheros"
I'm Puertorican and a big fan of mexican cuisine. Definitively Mexican inspired. La Capital on youtube is a Great Mexican food channel and Taco Chronicles in Netflix is a banger.
those huevo rancheros where insane and not in a good way, im sure they tasted great but in no way where they huevos rancheros
Indeed those huevos rancheros and that "quesadilla" made me cringe. That is TEX mex. But the cilantro chipotle sauce IS good. Not for real Mexican food, but nice tasting.
@@marleneg.7128 yeah it did seem pretty good, you can replace the yogurt with crema and it would be a bit more legit Mexican
@@antonio_a87 I did like the yogurt option though because it gave it a good acidity, if you can't get REAL crema, because store bought is not as good. Using it for fish tacos today
when my mom makes salsa she uses fresh tomatoes and cooks them along with the chilis (wrap them in foil so the liquid doesn't get all over). you can also use jalapenos instead of poblanos if you want it spicy
o serranos xD
I have never watched a meal video and actually stopped to go make one of the recipes. I did for the Chipotle Yogurt Sauce! As a Mexican American who has been making home salsa for years, This was a take on salsa that I had never hear of or tried and it was AMAZING!!! Great job!!!!
It's similar except for the yoghurt to the classic salsa in tacos baja those are fish tacos from the north of mexico if you haven't try them there are really good recipes if you speak spanish la capital have a good one
I skipped the yogurt and Mayo and was lazy af and just used Crema mexicano, way easier and just as delicious 🤤 aaaaand I don’t usually have greek yogurt but I always have crema on hand
I'm Mexican-american and was very inspired to do that yogurt sauce. I don't like Chipotle and will use Chile (dry) Morita. milder sweeter version of chipotle.
I did the same. Paused it and made the onions!
Hey great video!
For a twist to pickled red onions my family tends to add shredded habanero and dry oregano and it tastes so much better!
Also for the chile poblano you can put it in a bag after they are cooked and the steam helps the skin to peel faster
Hope that helps :)
I love seeing other people's take on Mexican food. It's extremely honoring and I hope to see more videos on Mexican food :)
it's so satisfying
Well, I just made all of them for my meal tonight. The sauce was awesome & also the best salsa I've made. I ran out of onions & cilantro before I got to the slaw, but it was still pretty tasty. First time I've used dry beans & also the first time I've made tortillas from scratch. Needless to say, I will be making many more meals from this channel! So very tasty!!!
🎊 mate I have a (Mystery Box) package for you, Text the above username for acknowledgment.
Dude I am mexican and even I learn some tricks here. I will try somethin of this to mix with my food.
I love this focus on meal prep. You gave me a great tip/inspiration to rethink meal prep outside of making one big meal, rather making components. I feel like my fridge is a salad bar now which is great!
I feel like you. I used to prepare 4 or 5 "finished" dishes and then get bored midweek. Now I do a similar thing as shown here, prepare a few "elements" and mix and match. For example, during the colder seasons, I roast a few vegetables (sweet potatoes, Brussels sprouts, turnips, bell peppers, or carrots) make some of stew that I can eat as is or use to top polenta, mashed potatoes, or rice with, cook a couple of grains (rice, couscous, quinoa are favorites) and at least one kind of bean (chickpeas, lentils, black beans) and prepare a couple of sauces with different flavor profiles (yogurt and cilantro, sesame ginger, masala-inspired, etc.) and 2-3 proteins that I keep very neutrally-seasoned (chicken breasts or thighs, steak, pulled pork, ground beef browned with onions) Then, during the week, I mix and match to make salads, omelettes, Buddha bowls, lettuce wraps, stuffed avocados or peppers, ripe plantain or zucchini boats...having a variety of sauces, vinaigrettes, and "vessels" is important because they fool me into thinking that the same couscous-Brussels sprouts-pulled pork combo (for example) is a completely different meal if I drizzle a chipotle sauce on top or a lemony "Greek" vinaigrette or if I wrap it in lettuce leaves vs. stuffing it inside a potato and broil it.
Hello. I'm a Mexican and an every day cook for my family. I've cooked literally all my life. I'm afraid to say this is NOT Mexican food. Either way, it looks interesting. These are fun and sparkling interpretations of our recipies, of course, based on tortillas. I will give these versions a try!
Hey mike, Brazilians eat black beans as a base of their meals (with rice) and we often use bay leafs as flavouring together with onions and garlic. we cook it in pressure together with the beans and save it for later (when we'll eat it we boil it a little with the garlic and onion to finish the flavouring).
First time seeing someone cooking black beans made me happy as they made part of my childhood.
I have made this all a half dozen times. I love this video and often come back to it. Just want to let you know how much I appreciate it.
As a fellow Mexican I like and enjoy the fact that he really keeps things authentic and doesn't really mix things up and add so many unnecessary things
Bruh, when have you eaten a quesadilla or huevos rancheros that looked like the ones he made. I’m sure they taste aight but authentic it is not
Mexican cuisine reigns supreme! Also, that digital train time sign above you door is awesome!
They may have said it already, but “masa” is the name of the whole final mixture. That is just corn flour, but they process it to get it to that point. In the center of Mexico they just grind the corn with water and it comes out kinda yellow, also has a different texture than just the flour one.
🎊 mate I have a (Mystery Box) package for you, Text the .above username for acknowledgment...
As a proud Mexican, non of the recepies/meals were… correct in a Mexican perspective? But they still look pretty darn good! You got the spirit and that’s all that matters, great video! :D
For me, it's an insult he dares to say those things are mexican. That's white stuff mixed with beans and maseca. And, if you're real mexican, then you know what really the maseca is
🤮
I agree, I would love to try those black beans, probably not adding paprika…. But I loved the video!
None* perro
@@habibifather7681 leave him alone, perro macabro
Bro, I feel like more food snobs need to adopt your attitude. “Not authentic, but still looks great!”
I just prepped this. I used chipotles in adobo instead of the chilis for the sauce. These are the ABSOLUTE BEST recipes I have ever swooped off the internet. It only took me an hour. Thank you so much.
Two things:
1. I love that you and Ethan keep collaborating off and on. You are both awesome cooks!
2. I really shouldn't watch these videos before going to work because now I'm hungry!
as a Mexican home cook. I'm proud of you, you nailed everything and made it almost identical to how it's done here
This guy has literally taught me so much, love this channel
Dio!
I love ALL the things you cook. The world needs more men like you to feed the hungry women around the globe.
I love when people appreciate Mexican flavors. This is such a good video and I plan on making all of these recipes. The beans and tortillas are such a nostalgic combo for me. I remember going into my grandmas kitchen in the morning and eating the beast bean tacos with homemade salsa. So simple and so good.
This is probably the best meal prep video I have ever seen. Don’t you just love the texture of raw corn tortillas? I am going to watch this again and make most of this. Thanks a million for this. How about an Italian meal prep on a budget? You can do it. I believe in you! 😋
Raw?? I heard Americans eat tortilla raw. Please don’t tell me you’re on of those
@@fcplop98 what?? No!! I said texture, not taste! I like the feel of the dough when I am working with it lol. I like the feel of silk too, but I don’t eat it..🤣
Love the way you put all this together! Mexican food is one of our favorites because of the versatility of building different meals that all use the same ingredients... Think about it a taco, burrito, chalupa, flauta, enchilada and chimichanga all are made of the same ingredients, just prepared a bit different! Brillient!
Actually not, the thing they share in common is tortilla, but you need to make different preparations apart from tortillas to complement the dishes. Plus chimichangas an burritos use flour tortillas, not corn. I think the "oversimplification" of Mexican food is actually a very American thing to do
Half the things you mentioned aren’t even Mexican lmao
Your last video did actually inspire me to try pickling some red onions, and they’ve been the star of every meal since
Loving these videos
I used your spices to make Kidney beans and soaked them first with a bay leaf and 2 cloves of garlic. I cooked the garlic with the onion. They cooked for 40 minutes in the instant pot. They were so good. My husband gave a 4 out of 5 which is a very high rating for him. Thank you!
I am mexican and loved what you did. Adding your own style to the recipes let me see other ways to use some common flavors. I need to try the beans and the yoghurt sauce but with a little more of spicyness jaja.
Some tips: don´t be afraid to cook your tortillas a little bit more, i prefer it more like the 8:30 one, you could try it. You can put cilantro and onion when cooking the beans. Another good prep is "Chiles en vinagre".
Props for including Ethan Chlebowski in your video. Love seeing his channel grow. Highly recommend you check out the rest of his content if you haven't already!
Ethan is amazing! He has such a good channel.
I had time to watch Ethan's new video or this one. Didn't know I was getting a twofer.
Great channel loaded with cooking knowledge! go follow Ethan!
why are we all watching the same channels? :-)
Now I know what I'm prepping this weekend and eating all of next week!
I’m obsessed with these meal prep/ingredients prep videos
Some recomendations?
These have to be the best cooking videos on the internet, he covers so many cuisines and topics. I’ve been making a version of that chipotle yogurt sauce with sour cream, and it’s delicious. Have to try the rest of this
Awesome ideas! I make my black beans in the slow cooker (i dont have an instant pot). First i put them in a bowl with water for a good few hours (at least 3 to 4 hrs) to soften… you could do it overnight… then i put them in the slow cooker with a bit of water once they are cooked i add a quick mix of cooked onions and red peppers which i season with salt and pepper (make sure they’re chopped very small) and a bit of fresh cilantro and add some salt to the black beans. Leave in the pot maybe for an hour in the low setting and it’s ready to eat
Great meal prep ideas. I love the Mexican cuisine!
I have a challenge for you: could you do a similar meal prep video where you prep a few things, but then where you'll be able to use these components to make dishes from different cuisines throughout the week? I would love to see how you would do this with your creativety 😊
I'm happy to inform you that steak torta is a thing, we call it "torta de bistec". But of course, your version is like a fancy take on it jajaja.
Useful tip when storing your masa, take out the air bubbles on the side for even longer lengths of time 👌✨
Pro tip: if you're using the stove and blender for the poblano salsa, you can also roast the tomatoes and throw them in the blender too. That way you can use some more fresh ingredients with no additional effort.
Mexican here. Barring the type of bread that looks like an actual amazing torta! I wanted to tell you I enjoy your channel so much. :)
Tip: add some bay leaves and black peppercorns to the pickled onions to add more flavor. If you're feeling fancy you can use red wine vinegar instead of white vinegar.
I'm mexican and I've watched the video with my mom, it was funny because she was all grumpy because "those huevos rancheros don't have salsa" and "the salsa should be spicier" haha
It's a good take on mexican food, thanks!!
Hahaha I had that same thought!...Like, dónde está la salsa eso es solo un taco de huevo estrellado!
Same! I can ignore the over-enunciation of a silent h but I’m like huevos rancheros? ¿Por donde?
Well I’m with your mom. It was a good video and good tips but it bothers me when people who are cooking them the food don’t even bother learning how to pronounce the name of the food they’re cooking. “Juevos” rancheros. 😱 me muero!
lol me too, my mom's like azúcar en la salsa y tomates de lata? that's catsup
When you're lazy? Sir, I do not think you are ever lazy. Respect.
If this is him lazy, i wanna see him be not lazy lmao
You know what I have realised early in my cooking career? Just do what this man tells you to do
No
Before you put your chiles in the oven you can put them in a bag to make them “sweat”, it’ll enhance the flavor and it’ll be easier to peel them off.
As a mexican I've never thought of pickled red onions as a must in my fridge, because I have always known them as extremley spicy, they're usually made with habaneros. I wil definitely try them like this
10/10 great video!!
ni al caso, tambien hay sin chile
Being Mexican bro, I give you two thumbs up 👍👍 👌excellent job I might add!!
Small tip for the cooking the dried black beans prep (And any other beans as a matter of fact)! Use a bit of Baking soda (depending on hand size a 4 finger pinch or two of baking soda) during the cooking to make it easier to digest and avoid the gas! Believe me it WILL make your tummies happier and the flavour/Flavor doesn't suffer at all!
Other tip about dry beans: DO NOT salt the beans when boiling to cook and soften them, always AFTER they get soft and yummy. Salt will make it harder to cook and can end up with making them to hard to eat and not cooking at all.
Have you tried Queso Fresco before? I recommend trying it for your mexican dishes! Especially for the torta.
Y si! I just had one and had to throw in the queso fresco 😎
You could do Tejuino with the masa you saved, is basically fermented masa with something called piloncillo, which is sugar cones not refined coming from cane. From masa you can make gorditas, which is kind of like gyros or the like. Frijoles once cooked you can freeze them and unfreeze once you want to use them, flavor wise they do not lack specially if you will fry them mexican style. Molcajete sauce made with fresh ingredients will be even more mind blowing once you taste it. Im so proud that our cuisine is consider a patrimony of humanity!
The only thing wrong with this video, is I watched it just before going to bed and now I am so hungry and keen to get in the kitchen and get cooking.
I’m Mexican, there’s some ingredients you use and we also use and ad to the recipes but honestly you can’t call that Mexican cuisine, and also we never ad sugar to a salsa, but then again most of those ingredients we do use in our kitchens and are versatile . Maybe you can research a little bit more in Mexican food. Greetings, and also, the meals you prep do look mouth- watering.
Exactly, I would call this more like "Mexican inspired" that real Mexican food, and then he used those canned tomatoes omg no no never ever!!
anyway, he does still an ok job.
He never said it was mexican cooking/cuisine..
Yesss. Mexican food is seriously king. You've no idea how much I love it. I could eat it everyday. And honestly traditional is amazing, but trying new things with it is great too. You can't go wrong with the complex ingredients and flavors of Mexican food. I'd love to see you make a molé or more complex dishes eventually (:
Watching this being Mexican is so weird, y feel that Mexican stews are rlly complicated but then again you can do anything and put them on a taco
They're really not. Just need to practice.
I love making stews cuz you just drop everything to the pot and leave it for 1-3 hours depending what you making..... No complications at all if you see some recipe with lots steps better look for other one
They're really not, especially if you have a crock pot. Just do your seasoning mix and vegetable prep the night before and throw it all in the crock pot with your protein in the morning. It's even easier if you have a digital crock that shuts off with a timer.
You can't make a menudo or pozole by just dropping everything in the crockpot 😂 a real good sopa Aztec requires a few steps as well
@@angelicaramirez2555 We're talking basics here. An asada is definitely doable. Basic carnitas and birria are as well, especially if you have an Instant Pot. She needs the confidence to know they're possible, but please, continue to be discouraging.
I just realized that tortillas are like really thin arepas, even the flour looks similar. I realize that's not the same thing, but it gave me an awesome idea to try with "harina P.A.N".
Love your content!!
Love from Bogotá.
Thanks for the inspo! I actually made ALL of this today. Smoking chicken thighs for tacos and tostadas tomorrow night. That yoghurt sauce is killer. Also made Kenji’s chile paste which is a staple in our fridge and so incredibly versatile. Freeze it into cubes, store in a ziplock.
Can’t wait to get into all this. Thank you - keep up the great work.
my parents owned a little home town cafe. they had a full "Mexican" menu. you could take the same 10 ingredients and turn them i to so many different meals. it was great. they were known all over central eastern Colorado for their green chili burritos.
exactly! so versatile
I have a bag of black beans and was looking for a good pressure cooker beans recipe. Thank you, dude.
hey Mexican here, you don't need a pressure cooker for the beans, you can use any pot, only remember to use 2 parts of water for every 1 bean part, this takes 2 hours to cook, another tip is to put the beans in water all the night to soften them, you cut the cook time in a half
I've seen Indians cook a big batch of very mildly spiced lentils for one meal and then add spices and complexity for lunch, dinner, etc. Some Syrians I met made meals out of various pickles that their family prepared. I think the way that that worked was the pickles just slowly changed as they were consumed, one or two replaced by another. Meats and cheeses also kind of slowly changed. Only thing that might need cooked was the meat, but even that can be pickled or cured.
Best thing about Mexican food is that you can stick with traditional or create what you like and still have a beautiful meal. I always use IP for my beans- so much faster! Loved your mulitas!
This worked so well! Your way of modular cooking is so easy. I just nuked mason jars of all of the prepped food and shmeared it on the air-fryer warmed tostadas.
I made the black beans using your recipe (I'm diabetic so subbed black soy beans for lower carb), and the coleslaw (used a pre-cut broccoli slaw mix), and subbed the shrimp for taco ground beef. A meal I will gladly put in my face any day. Thanks so much!
Edit: spiked my blood sugar, though, so will have to reconsider the tostada shells.
omg when i saw the pickled onions i was thinking "Ethan would approve"....didnt expect that though! awesome crossover.
I saw the maseca and my hands instantly knew what I'm making for dinner.. pupusa night😁
Did I just watch this video about 5 times? So inspiring you are! Thank you!
My abuelita always added the salt in the last 5 minutes of cooking the beans, also, if you’re meal prepping the beans... remember that they will get saltier as you reheat them. And a suggestion for the slaw.... oregano? I think it could work. Mexican dishes mix cabbage with oregano.
I'm watching your videos (instead of Netflix) for months now... and I made this Chipotle Sauce (with Chipotle in Adobo) and it definitely BLEW my mind. My boyfriend is obsessed with it. I had to make it like 3 times just this week(!) Thank you so much for these awesome videos! They're making my day better. ☺️
🎊 mate I have a (Mystery Box) package for you, Text the above username for acknowledgment.
Love Mexican cuisines awesome meal prep recipes love this idea of storing stuff? 😍 😋👌
"All you need is to soak them the night before." Well, that's where it goes wrong. I don't decide on what I'm gonna cook till the day I'm cooking, so then it's too late to soak them. Got a whole pantry full of dried beans that I want to use but because I always keep forgetting to soak them. I also forget to prep them because I don't think about them, out of sight out of mind kind of thing. Good to know that a pressure cooker can solve that issue for me!
Me, watching from Mexico, writing everything down, like, I must try these... ✍🏼😋
If you add a little flour, the tortillas become more flexible. Also. You can make the tortillas and save them in the plastic where you pressed them individually and just cook when you need them.
The Tangy Slaw has become a staple in the fridge. Over the last two weeks, I've made this at least four times. It doesn't last very long either, as it's eaten up in a few days. The latest way to serve, is to dice mango over the top of the tangy slaw. Great in the fajitas too! Thanks so much for this meal prep idea.
Mango salsa on tacos is underrated!!!
Eyyyy ethan is in this video! I like seeing my foodtubers collabing somehow
Oh yeah, everything is coming together. *Rubs hands
I'm Mexican and I didn't know that the Masa could be stored in the fridge, all the food look delicious.
Saaaaame. Life changing. The one thing that stops me from making tortillas all the time is having to make 50 lol
I saw Mexican meal prep... And was like no .... We slave 3 hours for fresh food and live in kitchen. Meal prep??!?! Opened my Mexican eyes
You’re Mexican and don’t know the masa can be stored in the fridge? Have you ever been to a rural town in Mexico? When they make the nixtamal sometimes they don’t use it right away or that day, so they preserve it…..
@@Pineapplelesspineapplepizza I have been in rural towns like a tourist or lived in towns not that rural, sadly I really don't know a lot of my country.
When my mom made masa she always finished it the same day, so I grow up with that idea.
@@danykalifornya5640 oh hahah it’s the typical Mexican family finishing the tortillas haha. Well if you get a chance to visit let me know, there are some beautiful and interesting places off the tourist path here in Mexico.
Cat you create a playlist that only showcases meal prep. It would great help me when trying to search you videos. Thanks if you can and if not thanks for the content.
My favorite condiment to keep on hand is a fermented Cuban coleslaw. My brother found this recipe for Cuban coleslaw for tacos and burrito bowls, but it was time consuming to make and didn’t last very long, so I decided: let’s ferment it. Shredded red cabbage, jicama, and a little carrot, massage w/ salt just like making sauerkraut, stir in some oregano, top with water, and a bit of AC vinegar. Let ferment a few days to a week and then throw it in the fridge. So delicious.
Love this channel so much. Everything came out delicious except the tortillas. They were really dry even after I added more water. Should I have added a bit of oil or lard?
I make the chipotle yogurt sauce all the time, my man, bc of this video! I did it the first couple times with dried chipotle peppers but that can of Goya chipotle peppers is unreal.. and last night I just winged it without watching your vid again and I put the whole can in there with a huge scoop of yogurt (and everything else) and my husband says it’s the best one I’ve made so far. And it made sooo much, I’m super stoked. Roasting a chicken tn and you bet it’ll be on my plate, plus last night we had steak fajitas.
🎊 mate I have a (Mystery Box) package for you, Text the above username for acknowledgment...
Love the Ethan inclusion! Both channels are awesome and bring my cooking a level up!
"Even if you don't like Mexican food" I'M SORRY WHAT?
I don't like making Mexican food.
(Because I always ruin it.)
Exactly! Huuh? Not like Mexican food? Never heard of such a person ;)
My partner doesn't like Mexican food, it's the weirdest thing ever
It's like hating serotonin
@@Silverstreamhomecrafts you need a new partner 😂😂 JK
Would love to see a re-exploration of Filipino food!
I've made the pickled red onions 3 times this summer, after watching this video...SO easy, delicious, and versatile! I've put them on sandwiches, thrown into a salad, added to side dishes like rice or quinoa....it's now a staple in my kitchen. I also made the poblano salsa, and it's also easy and amazing...but I made too much, and it lacto-fermented in the fridge (which sounds like it might be good, but it's not) Yesterday, I found a $5 tortilla press at the thrift store...I'm off to buy some masa right now!
I used your black bean recipe and some on-hand basics (store bought tortillas, cabbage, onion, cilantro, lettuce, green salsa, shredded cheese, canned diced tomatoes and ground beef) for tacos. We had it for both lunch and dinner. I hadn't made tacos in about a decade simply because they weren't seasoned well and rather boring. Using your tips, they came out great and there were no leftovers. Thanks so much for the suggestion.
the cool thing about mexican cuisine is that you can prepare pretty much what you want that is condimented and kinda thick and you put it on a tortilla, add some sauce, and you´re ready to go
Pd: You should try tortillas de nixtamal, which is dry corn cooked in boiling water and minced together, with that you get the dough for the tortillas, and those are definitely a step up from the tortillas that you can make with maseca or as you call it masa
Oh I actually love a repetitive task, it can be really relaxing.
Oh my gosh, this is great! Could you do the same with Italian and another for Lebanese? 🤗👏🏻
Hey Mike, black beans need to be washed before cooking to remove a layer of antinutrient they have(not washing that out is a common mistake).
Thank you for these great recipes as I will be incorporating them into my meal prep. The only way I eat beans is cooking them from scratch…my bean cook hack is no soaking and in the crockpot overnight...OR for the ones who work from home…just start them before noon for dinner) My crockpot is digital so I just set the timer for about 5 hours overnight for a entire bag of beans (this is when cooking with smoked meat like neck bones etc…it will be less time without including a meat).