The two ingredient taco filling everyone should know how to make.
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- Опубліковано 13 чер 2024
- Everyone should know how to make the poblano con queso taco, why? Well, it takes less than 10 minutes, it's vegetarian as is, but is also fantastic with steak or chicken added to the melty goodness.
RECIPE & SOURCES LINK:
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INGREDIENTS LIST
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0:00 Episode premise
0:31 Intro
1:15 The base Poblano con queso
4:13 Adding meat to the taco
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MISC. DETAILS
Music: Provided by Epidemic Sound
Filmed on: Sony a6600 & Sony A6400 w/ Sigma 16mm F1.4
Voice recorded on Zoom H4n with Behringer Mic
Edited in: Premiere Pro
Affiliate Disclosure:
Ethan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to [Amazon.com](amazon.com/) and affiliated sites.
It's so cool seeing an 80's era cop who moonlights as a cook.
Oh I’ve definitely had an intense face off in the showers with this guy. He was chewing gum and ended up walking away laughing, while I was between a rocks and a hard place in the second act.
I love how bruce Willis was a cop in the 80s, and was also in a show called moonlighting.
Never had a moustache though....
Even his name..
He’s actually a cop, a fireman, a pool boy, a pizza delivery man and is actually very always willing to help out his step mother and sister.
Nah. Acab.
I just REALLY appreciate your music volume and overall sound balance. There are too many creators who have sort of quiet dialogue then blow my speakers out with the royalty-free intro-outro-timelapse music.
This is the first video of this creator that I've seen, but that struck me immediately. 100% agreed.
@@matthewmccloud5257 UA-cam in real time: "Everyone can make videos!" ... "Oh no... ANYONE can make videos!"
Agreed. The fact that he doesn't have a 30 second obnoxious intro that is 140 decibels and just gets right to business is why I keep coming back.
I had to scroll through again after already watching it, just to check to see if there actually was music, I didn't even remember any
You are correct.
I scrambled two eggs with the chopped chile and cheese for the best breakfast tacos I've ever made. One change I made to your technique was to core out the stem instead of cutting off the end of the chile. This leaves a lip around the end that helps to keep the molten cheese from spilling out onto the stove burner. Thanks for posting this. These are phenomenally good!
I do the same.
the pickled onion is definitely your "chef john cayenne" lol
100%
The white wine to his Adam Ragusea.
@@tjenadonn6158 whoa whoa whoa. You know- ya can’t say that here, they’ll kill ya for it. People hate Adam here
Pickled onions are a staple on Mexican tables and Taquerias. Ethan is keeping it real!😋
Or the Green Onion for Aaron from Aaron and Claire
ethan esta invitado a el asado
Aguante el asado!
BARBECUE AH
Sin duda 😉
I learned spanish for 5 years.... I shouldn't have missed most of the classes. :D
@@TheSlavChef Google translate my friend
As an Indian, I try to adapt these to my kitchen. Used a Capsicum with a tandoori paste smeared over it and mozzarella cheese. The result was mind bogglingly good. Also made one with added tandoori chicken and some mint chutney !
As an Indian living in Texas, I would love to try to make this with Indian Mexican fusion taste... Maybe Poblano Pepper and Monterey Jack cheese with leftover roti and Aachar 🤔
There's so many similarities between Desi food and Mexican food. I'm planning on substituting the tortilla for roti if I make this.
@@veermistartmkwinstagramvee7067 I can tell you from experience that this is great with lime aachar and naan (but roti would definitely work) - you definitely want lime aachar. (I live in Canada and can get naan and aachar at my little village grocery, but fresh tortillas don't exist.)
Uh oh, the Indians have discovered cheese!
That sounds amazing
I'm married to myself and you've saved my marriage once again.
That's a good thing.
Getting separated for you would probably be really, really painful.
Lmfao the best comment 😂
Honestly the only smart marriage these days brother!
I hope u don't cook and serve people food with your right hand!
@@evanharrison4054 you're a big guy
This video has inspired me to create a "cooking videos I'm actually gonna use" playlist
Great idea!
Share the playlist
Make it public?
You lied it never happend
@@ecomog4735 what do I gain by lying lmao
Anyways the reason I never shared it was because I stopped watching cooking videos and havent added anything else to it, so if you wanna just watch this video again, go right ahead, no need for my playlist
Ingredient Report:
Pickled onions were seen at 0:16 - 0:30, 0:32 - 1:15, 1:24 - 1:27, 3:53, 3:58 - 4:13, 5:18 - 5:50.
Mayo was seen at 4:25.
BONUS: Cast iron pans were seen at 0:00 - 0:04, 0:06 - 0:12, 0:21 - 0:25, 0:31 - 0:41, 0:45 - 1:15, 1:17 - 1:20, 1:21, 2:08 - 2:10, 2:21 - 2:23, 2:58 - 3:05, 3:16 - 3:20, 3:31 - 3:51, 4:13 - 4:17, 4:24 - 4:34, 4:37 - 5:27, 5:34 - 5:50.
This has been your ingredient/equipment report. Let me know if you want the cast iron pan report, or if you just want to keep it simple.
Real heroes do not wear capes.
Keep it simple
😂😂😂
I prefer when you keep it simple. but anyway, good job
Enjoyed the novelty today, but just ingredients is better long term imo. Thank you as always x
After making the Brussel Sprout Salad and Orzo Salad, you have my total trust. I'll make this soon
I thought you said Oreo Salad there for a sec
The Orzo salad is a staple for me now.
@@Dogflamingo my fav salad
Ive been eyeing down that recipe for weeks now I'm so excited to try it
I’ve been meaning to make the orzo salad, but my boi Ethan has never published a bad recipe that I’ve made
As a Mexican, I approve this video. This dude is well versed in the taco making.
U could be a white washed Mexican so ur opinion doesn't matter
@@pizzamasterf5 And here we have it folks, a hater in his natural habitat, hating on others as that is the only way they can cope with their own pathetic life.
@@pizzamasterf5 Us Mexicans share the same culture, blood and language. In my group of hispanic friends we all look like from other countries like India, brazil, spain, Israel, argentina, china, australia. Yet no one bats an eye
@@pizzamasterf5 🤡
@@pizzamasterf5 naw that looks about right for the basic charring the poblano and manchego cheese taco. I disagree a little on his marinade but it is a good Mexican taco. Maybe a little oil and water in a squeeze bottle and if he could fry those tortillas a little before putting them on the mixture.
I'm so glad to see Manchego cheese from my hometown in La Mancha, Alcázar de San Juan. That's the real deal. I'm happy that you can get that cheese in the US.
These are all just ads for the pickled onions you're still too shy to sell. I'm onto you Ethan.
I make them constantly after watching his video. They're super easy to make and the pickled onion and peanut butter sandwich is surprisingly good!
I've keep making these and my really picky indian mum keeps finishing them. Love it with bread n butter
@@landon136 pickled onion and peanut butter???
@@bren9193 yup! I was highly skeptical of his suggestion until I tried it. It has a good balance to it and even kiddos like it!
I mean, you're not wrong ;)
I swear my Mexican mom has been getting cravings just from me watching your videos(she usually tunes out when videos are in English). She’s made picked onions twice in the last two weeks
❤
The Italian have a word for the crispy cheese bits that I love, it's "frico".
Just tried this recipe with my wife for lunch. Delicious. We added beef but she stated numerous times in between bites that this is a recipe that needs to stay in rotation. Ingredients came in under 20$ and took less than an hour to prep/cook. Great work.
Also tried these with jalapenos and shrimp. Chronic for sure.
I made these tacos a while back, and they really are amazing for the minimal amount of effort you put in. One thing to note though is that if you do decide to remove the charred skin of the poblano, running the pepper under water definitely removes a lot of the flavor. I would highly recommend just roughing it out and peeling them dry.
My thoughts exactly! I always used to rinse my charred peppers with water since it was so easy, but after reading that it removes a lot of the roasting flavor I did a side-by-side comparison and it was a surprisingly notable difference. Another recommendation is to get a propane torch and use that to char peppers as that allows one to roast a whole pepper in under a minute without fail.
If you add some kind of diced beef, they're like a Philly cheese steak, only about 500% better, IMO.
Char capsicums whole then close in a sealed container or bag for 15 minutes, and you can peel skin off easily by hand.
Agreed, rinsing the pepper washes the delicious charred flavor off. Just cover the pepper in a bowl or plastic after charring and the peel easily comes off.
@@alenyaclassic are you from Australia? I've never heard someone irl call peppers that before
My mom calls this “Rajas con queso” and she puts it in tamales also or just as a side dish with whatever we’re eating
This sounds awesome for a tamale! When using it as a tamale filling does she cook it a bit first or just stuff them with the fresh cheese and peppers?
@@SunosTheBard she roasts the peppers and then puts It in the tamale with fresh cheese and the cheese melts while the tamale cooks. They always come out really good!
@@SunosTheBard It's really good
My mom does too epset the tamales filling she usually does with serano pepper
It is so great as a side. Yum!
It's nice to see someone with such a perfect first name also have a successful channel, I have no bias
Poblanos are underrepresented… my favorite pepper by far! I make an unstoppable Chile Relleno with poblanos that is to die for!
Ethan I have the absolute respect for you! Not only do you respect the simple recipes in every culture but you absolutely enjoy it!
Ethan drinks his coffee in the morning with pickled onions.
he uses the coffee as a dipping sauce for the onions
Doesn't everyone..? I mean pickled onions rock.
I saw this recipe on the pro home cooks 15 minute meals video featuring Ethan, and I was immediately like, I must make this. In that video he also makes a red salsa where he roasts the tomatoes and onion along with the poblano & cheese under the broiler. I highly recommend that version of the recipe. Also, this is so simple, usually I always have to follow recipes when I cook (even ones I know pretty well) because otherwise I forget stuff. But I literally made this again a few days later (including making more of the salsa) and I didn’t need to read the recipe again at all. All the thumbs up on this one.
Yes, loved that simple salsa with it, too. And easy to make, especially if you are using the broiler to blister your poblanos.
OK, I know this video is a year or more old, but I just want to say that my son and I had an Ethan Chlebowski dinner tonight and it was awesome! We made this poblano pepper dish, cooked some mayo-basted boneless chicken thighs and some home-refried black beans inspired by his pintos he made one time. Oh and we used his Chilaquiles "salsa" (w/o the broth) as topping.
OMG! It was sooo good. We made it into four servings with corn tortillas and the meat and beans totally filled us up. I promise I really meant to put some pickled onions on them that I made two days ago, but I didn't slow down eating them to get them out of the fridge. Yeah. they were that good.
I'll have to make more of the Chilaquiles salsa to actually eat it as proper Chilaquiles because it's so good on everything else. I should can or freeze some. That stuff is delicious.
Well, thanks a lot, sir, for the cooking inspiration. My taste buds thank you. 🙂
I like that you brown the tortillas! I hate a tortilla right out of the package with no brown on them, corn or flour!
Exactly! If is there anything I wish more people would do is to brown the tortillas like we do in Mexico. Or even just heat them, Ive seen some people just use the tortillas right out of the package at room temperature and make their tacos like that..,
Corn tortillas should never be eaten cold. You ALWAYS heat them up. We have a griddle that we warm and slightly brown them on before eating.
@@petedavis7970 theyre so mealy w out the browning lol
@@finnegan728 They're mealy and they crumble to pieces if they're cold.
two minutes ago, ethan graced our eyes once more with fantastic content
Made them yesterday and they are ridiculously good.
Good thing I have a freezer full of homegrown poblanos. Also I experimented and you can just sauté the cut up pepper until browned/blackened and throw on the cheese.
Ethan, you ain't lying. I made this with Pasillas and Monterey Jack, and It is one of those rare things that I could eat every single day.
Looks great! I wouldn’t rinse the peppers under water after charring - that might be why you don’t like it. It should come off easily without running water after you’ve covered it. The water pulls away the flavor you’ve built charring it.
This ^^^ a spoon or sturdy medium-size silicone spatula works well. And you don’t have to remove it all.
I do thiese peppers all the time when I fire up the grill and have never used water to take the char off.
I just rub off most of the char with my hands and then wash them, not the chili.
I’ve been having tummy issues. Usually I have zero appetite.
This is legitimately making me drool. You just may be a magician.
I'm only three months late but you may want to look into taking Probiotics. Perhaps your system just needs to be cleared out. I'd ask a doctor first though, assuming you're still having tum tum issues right now.
@@OldBloodRKR626
She just needs some good ass tacos.
Bro you just made taqueria level tacos at home! you are soooo invited to the asado or the baptism, which ever comes first
If he put on aviator sunglasses it would cause the Liberty Mutual commercial and quite frankly I absolutely love it
Just made this. HIGHLY RECOMMEND
Don't rinse the blackened skin off! Just rub it off.
Just made this for my lunch and I can confirm it's absolutely amazing. Thanks for the tip!
This is the best lunchtime recipe ever for me. I'm not vegetarian, but another good filling is some chopped up mushrooms. I'll saute them while blackening the pepper. If I do that, I like to add a little extra seasoning (salt, cumin, and cayenne).
I’ve really enjoyed learning about different tacos around the internet! To me, a taco used to be hard shell, ground beef and the toppings. Tacos get better than that...
Your comment makes me happy.
I was lucky. My dad was a fireman in the late 50s and early 60s in LA, and learned how to make tacos from Hispanic firemen he worked with.
Nothing better!😋
I'm Japanese, live in the States. I always believed Taco is made with ground beef too. WOW！ I'll try your this way. And you used Japanese mayo, I guess😄
@@monamama8765 Japanese mayo is an easy way to add umami to a dish since they add MSG into it
You can make tacos out of anything as long as you put it in a tortilla.
Tacos de asada
Tacos al pastor
Vegetarian tacos
Tacos de guisado
Tacos de chicharrón en salsa verde
Chicken tacos
Beef tacos
Pork tacos
Chorizo with scrambled eggs tacos
Beans tacos
Pulled pork tacos
Rib eye tacos
A tortilla is a white canvas.
That's more like an american style taco
I love how he looks almost a little anxious while laying them out, like he can't wait to eat them.
13th floor elevators 👊
I made these tonight with some pre-marinated carne asada flat steak from my local Mexican market. These were BY FAR the best tacos I've ever had and very close to the best meal I've ever made at home. Thank you for posting this.
Made this last night with marinated flat iron steak and homemade pico de gallo on a blackstone griddle after scorching the peppers on a kamado. Top notch. Thanks for the idea. My wife has been bored with everything we make lately and craving something to get excited about. It really scratched that itch. Thanks again
I just tried these tonight and they were amazing. I have learned alot of techniques from your channel. Thank you Ethan.
Perfect combo! Not only for tacos. Cheese with peppers goes perfect even in slav cuisine also!
Again great video!
I just made this for my wife and myself. I want to say they really were incredible. Thanks! I found a simple pickled onion recipe and made that just before making the tacos. She is a vegetarian and I am not. I did not miss the meat at all and was completely satisfied.
Ethan, you have outdone yourself once again! I love your recipes. Usually people say " I want to make this", but I will say that I've already made it, and hands down this is 100% worth making and spectacular! Will make this again & again. I've already made a huevos rancheros breakfast meal with it by adding eggs, caramelized onions, cilantro, sour cream, pico de gallo & guacamole on street tacos. Everyone LOVED them. Thanks for sharing!!!!!!!
I LOVE these tacos! I’ve made them half a dozen times already and they’re so damn good. Especially with the lime juice pickled onions 💀🧅
This looks absolutely phenomenal! Will def be making!
I saw this last year and had to come back and thank you because you've introduced me to the concept of just roasting vegetables (especially peppers mmm) on the burner; as well as the goodness that is crispy pan fried cheese. Thank you!
Made these tonight for family taco Tuesday. I have an induction cook top, so I did the peppers and cheese with a blowtorch in a cast iron and then chopped them in place. You are right, this is maximum goodness for minimal effort.
Daaaamn the sound of that crispy cheese. I'm sold
As a Brit, this really makes me wanna up my taco game! Good Mexican food is so rare here ;(
You got that right, mate.
Came across your channel a month ago and this was the first video i actually saw of yours. Tried this recipe for my girlfriend, who is vegetarian, and was having a tough time choosing what to make her for lunch. Tried this and she loved them. They are super good and easy to make. Now she has me make them often for her. Thanks Ethan
Your recipe videos continue to blow my mind, not only does the final product look amazing, but the ones I’ve made, including this one and the detroit style pizza (multiple times now), taste fantastic and I’m sure to try more!😋
This looks fantastic. I have heard that what takes the flavor away is running it under water while you take off the skin. I’ll probs just keep the skin on. Love your work
Kenji Lopez-Alt recommended scraping the burnt skin off instead of running it under water, and that’s good enough for me.
@@MartinThmpsn I just rub it off with a dry paper towel. Works great.
That skin isn't a texture I want with melted cheese. Also, steaming the chile in a container doesn't just help the skin come off, it further cooks the chile to a soft texture. I thought the product in this video looked terribly undercooked.
He looks little like “Super Troopers” is his favorite movie.
Thank meow for that.
Meow, i dunno if we should be saying that
Coming in to say I’ve been making these like crazy for the past couple months. So simple and so good.
Made these tonight (including steak and generous amount of pickled onions) and MAN they were so delicious! Can't wait to try some more recipes. Great for a veg lover and a meat eater.
I loove that you do hear the advise, this time you did mention how to remove the peppers skin just how we Mexicans do it, that’s awesome :). Just another piece of advise, unless it is al pastor meat, in Mexico taco meat is rarely seasoned with other thing than salt. Those those taco seasoning and chili powders they sell here in US regularly have A LOT of cumin and that changes the flavor for worse, just remember from your Mexico trip, do you recall tasting cumin? Yup we almost don’t use it, unless it is a very specific dish, and even then it’s just a pinch
i agree, im mexican too but he knows, he probably just prefers it that way.
Yes, there are places in Mexico that use cumin as a seasoning in certain things (the same influx of Lebanese people that brought us al pastor also brought over cumin) but I agree in general that those "taco seasoning" packets etc just aren't great.
Mexican here, born and grown in México. I live in the US and I keep saying this, cumin is not largely used in Mexican gastronomy as a main ingredient or spice, like they make it sound here in the States. When cumin is used, it is only minimal, due to the strong, over powering flavor it has. It is used in lights amounts. I totally hate cumin flavor.
@@sofisa11 and also they put it on freaking everything in the “Mexican” restaurants
Wow. Serious Sunday food. Thanks, friend!❤️
I love how simple your recipes are. Made these today... excellent recipe! Very quick and tasty. Thank you!
I will be trying this on my cast iron skillet this summer. This seems like a great version of simple and authentic Mexican food. The crunch and browning of the tortilla you achieved by letting it soak up everything previously cooked on the skillet is brilliant. Ever since I tried your french fry recipe they have been the best fries I make over and over and I am confident these will also be a hit.
Ethan thanks for all the work you do. I struggle these days with making low calorie side dishes. I am mostly eating chicken, but when it comes to what to eat on the side I am stuck with only forzen veggies & it sucks! THE ORZO SALAD was great. Please please more of this
You should try this taco, too. I charr the poblanos, peeled them, and sliced them crosswise int 1/2 inch slices. Then I freeze them in smaller portions. I take them out in the morning and they’re ready to put on a corn tortilla with melty cheese. I usually top with kosher salt to bring back some flavor. Super delicious and a great quick veggie snack/lunch! You can probably heat them again directly on the grill for better flavor, but I’m too lazy to wait or clean that up.
Huh? Just look up “low calorie (whatever youre craving).” Why are people still eating the stupid unseasoned chicken and broccoli shit(unless thats what they like)? There low cal pizza recipes, lasgana/baked pastas, chinese “fakeaway” dishes etc. that are lower in cals, taste 100x better than unseasoned chicken, broccoli and brown rice, AND is healthier cuz provides you with more variety in your diet
I've been making this ever since I saw your earlier video about it. So delicious and not at all hard to make. Tried out different cheeses and really you can't go wrong so long as said cheese melts good. Edit: I also use metal tongs to cook them on my stove's burner. I keep it hovering about an inch from the burner on high heat and rotate every 30 or so seconds. Comes out perfectly charred for me. Great stuff.
ty because i don't want to sit it directly on my burner
Just made this...omg so good. Never thought to use mayo as a a base of a marinade , and now my life is forever bettered. Thank you!
I made this today, with a green pepper and pepper jack cheese. Added salsa and sour cream. Absolutely delicious! Thank you for the video!
"Mouth actually just started watering"
*same*
Thanks, Ethan! Sadly all hot peppers in my country are titchy at best so I had to use bell peppers (learning the hard way that salt should not be taken for granted, but some hot sauce that was already salty solved that a bit) and I also learned that some cheeses (I used a smoked local variety) don't hold up all that well to heat. But on the flip side, they still pulled through and were quite delicious. I'm definitely adding this to my repertoire of food, especially since I can easily prepare dinner and breakfast for next day as well in just one hour of easy work.
I'm a taco freak and also love pablano peppers. I've got to make this. Great content!
I appreciate how thorough you are! Can’t wait to try this
This sort of reminds me of a philly cheesesteak taco lol. Will have to test this!
Once my covid results come in and hopefully it’s negative, I’m getting ingredients for this because my body wants it.
Wish you they are negative.
@@TheSlavChef you look like a promising youtube chef that will blow up
@@HussiAli123
Thanks!
We are close to the middle east, but let's hope there won't be another blow up. still having flashbacks from Chernobyl.
Hope you don’t lose smell my dude. I just ate a bunch of flavorless carbs for a month and food was just depressing for me
@@sillybilly4710 spice is probably something that you want to eat because you can taste that
I just finished eating these, insanely easy to make and every bit as good as you claimed.
I used flour tortillas and added a little fresh tomato and green chilula at the end, 10/10.
We made this and added ground beef and onion and it was amazing! Thanks for the great recipe!
Glad you explained the charcoal health effects as well and gave a way to remove it easily too 👍
I made this in my dorms kitchen and the place was filled with smoke and the fire alarm almost deafened me. The meal was great tho!
Open windows and turn on fan if there is one
Hi Ethan, me and my boyfriend just made these with actual pablano peppers and Oaxaca cheese and OMG we have been having this twice a week! For those who like some spice, I would suggest adding in another pepper that's hotter (we used serrano) and it was very hot and 🥵 🔥. Thank you so much! Instead of beef we used chicken breast and we marinated with the mayonnaise marinade than Ethan does Everytime. Please keep these videos coming ♥️
These looked so good and simple to make that I decided to do some with marinated beef last night after watching the video and they turned out spectacular. One of the few new recipes that both my wife and I both absolutely loved.
checks fridge...
Monterey jack: check
poblano pepper: no but i got a bell pepper and a jalapeno. close enough, check.
tortilla: does sourdough bread count?
meat: your pick, deli ham or kielbasa.
oh no this is starting to not sound like a taco anymore.
Same 😂😂
Still sounds good
The meat is honestly unnecessary with these tbh, good addition if you got it but it's still filling without
I'd do it anyhow: just treat the sourdough like a torta and the kielbasa like any salchicha, and you're good to go!
No but it sounds hella delicious
As a French, I find the concept of "neutral tasting cheese" quite intriguing 😂😂
@@ndrewv you must be right. These guys who put French gastronomy on the UNESCO world heritage list really don't know what they're talking about
That duster on your lip is the stuff of legends!
Just gotta say, I got inspired after watching this, and had a go at making them. They are so simple and so delicious! Thanks for sharing!
I live in a very small mountain town, sure hope the grocery store knows there’s more to life than just Jalapeños.
I'm sure they do, but...isn't pared-back access part of the deal one makes to live in remote hinterland villages?
@@ndzapruder yes, when I chose to live here to be near my granddaughter I did chose everything that came with that choice. And everything that didn’t.
I also live in a small town thats why I have over 60 pepper plants and 22 different types of peppers!
@@403outdoors4 I’ll be looking for a little place with garden this summer when lease is up. I will so be planting a yard full of veggies. I helped my son build a greenhouse which is on their property. They grow an amazing amount of food there. I don’t think we have a long enough heat spell here for peppers, but I’ll give it a go.
The hot spicy part of Jalapeños are the "veins" and seeds. If you open the jalapeño and remove the seeds and use only the fleshy shell of the pepper you'll find it's not very spicy and even kind of sweet once cooked.
If you can find large jalapeños just clean out the seeds and veins and substitute the poblanos for jalapeños, and do the recipe in the video. You'll be pleasantly surprised.
Holy molly, he told us the calories. GOD BLESS YOU.
RIGHT??
Well..... roughly ..... to the closest 200 calories probably .....+ not minus.... depending on the cheese, meat and the tortilla.... and if you add extras it can go up even further.... but hey your body is actually very good at keeping your weight at a baseline so just eat real food until you've had enough, don't mess with the natural mechanisms and you'll be fine, there's really no need to count calories
This channel is a goldmine
Omg this recipe turned out so amazing, I had to leave a comment! I used poblano peppers and vegan mozzarella and it was sooo good! Served it with salsa and cilantro. Vegan, delicious and easy! Thank you!
This concoction would also make for a delicious omelet.
What exactly does putting the cheese inside the pepper at the beginning accomplish? I'd imagine the result is the same if you just introduce the cheese in the pan searing step, and you wouldn't risk melty cheese on your stove burner :).
I was wondering the same thing - I can't imagine there would be any transfer of flavour that wouldn't also happen when it's fried.
The video he had from his trip had it prepared that way so I'm sure he just went with it. I can't imagine there's too much flavor added unless you're cooking it over coals. What I think COULD be handy is using it as a guide for the cheese to pepper ratio.
My preferred method is to get rid of the seeds and whatever veins come out easily, slice up the poblano and start cooking it on a high heat skillet or pan. Adding some sliced onion is highly recommended. Once the pepper has gone tender and aromatic I just add shredded cheese and let them melt together. At this point just finish through just like ethan did here. I will point out that I always cook my tortillas a bit to make sure I get some browned spots on them. I find it helps a lot with flavor and tear resistance. Finally, for an extra texture and flavor kick you can brown the cheese into a crust. Something peculiar is that may like the mixture's texture more once it's cooled and firmed up a bit.
I'd be surprised if anyone actually follwed my advice but hey, I wrote it out and got it out of my system. Ethan's method works just as well, I was just surprised that he did this recipe (rajas con queso) and wanted to compare it to my process which I think is a bit easier and less messy.
My first thought is it heats the cheese up early, and starts it melting, but I would need testing to see if that hypothesis holds. Delicious delicious testing.
Found your channel when trying to learn how to use a whetstone. Now I bought a cast griddle and made these for lunch today with the chicken and they are amazing! I also signed up for Noom.
Thank you for all you are doing.
Ethan, I just made this, and it is outstanding! I used smoked pork carnitas for the meat, and served it with sour cream, cilantro, and pickled onions. They were the best tacos I've ever made!
Add the tomato, onion and jalapeño when cooking and you’ve made Rajas.
I’m one upping myself...add chorizo 🤤
The fat difference between the cheeses... i learned something today.
I’m glad he cleared that up for the audience because I eat a wedge of the Spanish / sheep’s milk variety a month and it is NOT a melting cheese.
An interesting “same but different” twist would be to try “manzanas con manchego,” which is also green and cream colored (manzanas=apples, I like Granny Smiths) with cheese, but slices and cold, like a kid’s snack but much better. Enjoy!
I have made these tacos for my family, extended family, chosen family and friends. Everybody absolutely loves them. I make them using Oaxaca cheese. Thanks for the video.
Love. Love. Love the visuals. I can now share a cooking video that is simple to follow and shows you side by side comparisons. This is good.
I'm thinking about going the easy route with stuff already in my house. So jalapenos, Mozzarella cheese sticks, roti, pickled jalapenos, and pickled onions (yes I made them after THAT video)
I really don't see mozzarella working with this much at all especially since the cheese sticks have a binding agent that makes them slower to melt. Probably better off just picking up some shredded cheese
Thank you Mr FBI for recommending this video after buying buying poblano peppers and soft mozzarella. I didn’t even have to say it out loud, you simply read my receipt; made the connection with my debit card; which is linked to my phone; which also has my email; that I use for my chrome and UA-cam account. Thanks.
I made these twice in the last couple weeks. They're so good
My first experience with your channel....as a former professional cook I am impressed with this....I'll be trying this ASAP.
I would love to make this, but I discovered my love of Chile rellenos lead to some unpleasant digestion. I think I could sub hatch and get a similar flavor.
Wait you don’t use green chiles for your rellenos?
@@Tyler-rs1mt I’ve never made them, but I’ve had them at restaurants and they’re made with poblanos. I can’t eat poblanos.
@@DavidJones-xf5ff I forget not everyone lives in nm lol I eat it with mainly everything but the rellenos made down here with them are so good. It’s pretty much as common as ketchup down here, but maybe look online for some roasted and frozen chiles from either hatch or deming. Even if you have to roast them yourself it would be worth it. I’d avoid the canned stuff but if you can’t find anything I could send you a care package come chile season if you wanted to try some fresh
@@Tyler-rs1mt I always grab hatch chiles when they’re available here in Texas. I’ve just never made rellenos with them. Usually make a tomatillo salsa
I thought you were gonna make Chiles rellenos cause the thumbnail 😭 Chiles Rellenos are just a big chile stuffed with cheese and then batter in just egg and fried
Facts a taco with that is what he should’ve made. This isn’t as impressive or good. And there’s a lot of Mexicans looking at this like “ okay way to make this your idea “
Just made these tonight. Took a bit of practice with the flame to be able to get the crispy parts just right, but they were really good! I make vegetarian tamales with roasted Pasillas and oaxaca, so I was optimistic.
In case anyone was on the fence about trying these, you definitely should. Thank you for the vegetarian taco option.
I love poblano peppers and have never used in cooking. Now I want to try this recipe and looks delicious. Thank you