Dear chef, you seem to have forgotten to mention an essential ingredient: your love for Mexican cuisine! In my book, you're an honorary Mexican and an terrific Chef; thank you for your kindness and knowledge of our traditions.
Except when he uses canned fired roasted tomatoes and other canned food items or replaces mexican cheese with Jack, American, or Cheddar, that to me looses its authenticity, mexican flavor.
Chiles rellenos is by far my favorite Mexican dish, and is the test of any restaurant. If they can do that right, they will most often do everything right.
I love love love chile rellenos! I've made them a number of times, yes it's a jillion steps but so worth it! I like to stuff my chiles with just cheese. I don't even bother to remove the seed pod, mainly because every time I do I end up mutilating the poblano. And if you think it taste too hot, well, you're a wimp, get outta my kitchen ha ha! Thanks Rick!
Hey Rick, I'm assuming you've tried Chile en Nogada, a typical dish in September for Independence Day. The pomegranate seeds that are sprinkled on the "nogada" (creamy walnut sauce) are in season then down here. It's one of my absolute favorite dishes, 2nd only to green pozole!!
Picadillo con chile pasilla , carne molida de res, chile pasilla un poco de ajo , unos pocos de tomate verde todo , licuado y se incorpora todo y queda muy rico saludos 🥰🥰🥰🇲🇽🇲🇽🇲🇽🇲🇽
My mother was taught in Mexico 60 years ago to make a “home style” puffy omelet version, not deep fried but cooked on a griddle. Not as crispy but sooo delicious!
I LOVE chile relenos but hate the deep frying part. I often shallow fry them but really don’t like that amount of left over oil either. I am going to try your moms way. Sounds great and I love just about any egg dish anyway. So was her batter the same but just cooked on the griddle with as much oil as say you were making a traditional omelette?
These are my parents favorite. My mom made them for the family and I learned from her. It was always fun for me as a teenager learning from her. I still make them to this day ❤Being a vegetarian now, I appreciate the veggie ones you made. Muchas gracias 😊
I have always much preferred the spicier anaheim/new mexico chiles over the bigger but blander poblano for chiles rellenos. For the sauce, besides cinnamon, I like to add a little cloves too.
You’re the best I love all your tips but I love the first part of your videos when you actually go to the restaurants in Mexico it shows the culture so much I never been in Mexico City so I can’t wait to go and try all this delicious food, love all your videos
Can I suggest re-titling these videos to have the Episode number and name FIRST? Something like, Episode 1208: Choosing Chile Rellenos - Rick Bayless 'Mexico: One Plate at a Time'. The RU-vid title cuts off after a certain number of characters and I never know what the episode will be about when scrolling my home feed. Thanks for listening!
Like General's Chicken isy benchmark for Chinese Restaurants, Chilies rellenjos are my benchmark for Mexican Restaurants. Thanks for the recipe and tips.
I de-seed and pull the core of the poblano before roasting because you can pull it out in a single chunk and thusly you dont ruin the smoky char of the chiles by rinsing them in tap water
I love your segments. You always provide essential information and season it with wonderful cultural notes. My only critique on the rinsing of the peppers is that you lose flavor. Even if it takes longer, it is worth removing the seeds with a spoon and paper towel. This will preserve the pepper's own serum of flavors released when roasting/blanching.
I’ve got to try the pork Picadillo chiles rellenos. I had a recipe for chicken picadillo chiles rellenos but with jalapeños. They were really good but I’ve misplaced the recipe 😩. Have you ever come across the jalapeño version? Thank you for all the great recipes. I have a couple of your cookbooks but really like seeing you on RU-vid, helps with details. ❤️😎🐈⬛ BTW, those veggie chiles look fantastic.
I'd like any of those for m Mexico, but i LOVE New Mexican chiles, stuffed with cheese, dipped into a batter like a beer batter ( rather than show's eggy-tasting, deflateable soufflé batter), and fried.
I love Chili Rellenos but I struggle with them SO bad. The chili always falls apart when I try to clean the seeds out. I can't get the batter to stick. I can't get them closed back up correctly. It's such a struggle. 😕☹️
You need thick-fleshed chile peppers - like Poblanos, or New Mexican CHILES. Try removing seeds with fingers, spoon, &/or paper towels. Dusting/dredging the chiles in four first before dipping into batter gives the batter something to hold onto. And often people will spoon a little more batter onto the chile while frying to cover bare areas. You can succeed, so try, try again. 😀
In mexico we don't rinse the chiles to remove the seeds, doing so removes alot of flavor, leave the seeds in there. Best way to prep chiles is to broil them in the oven on a baking sheet. You can do many all at once. Turn them over and in only a few min you have them perfectly done.
¡Woow!, hasta casita en el DF, que chido, yo tengo mi jacalito allá por Galerías Coapa pero vivo en Texas, US, y acá les da terror siquiera ir a visitar Nuevo Laredo, dicen que los van a matar los aborígenes mexicanos 😄
