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Ricotta Poblano | Rick Bayless Taco Manual

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A not-so-common treat straight from the market stalls of Southern and Central Mexico, these herby ricotta tacos get their flavor from the charred poblano, roasted garlic, and, of course, the creamy, fresh ricotta. Be sure to keep away from soupy, factory-made ricotta -- if you have a local dairy or a farmer's market you can visit, this is your perfect excuse. Otherwise, stick around to the end of the video for my recipe for *homemade ricotta*!
Check out my recipe here: www.rickbayles...
~Order your own Frontera Grill Taco Kit via Goldbelly: www.goldbelly....
~How to make perfect homemade tortillas: • Masienda x Rick Bayles...
~Make your own tortilla kit: masienda.com/c...

Опубликовано:

28 авг 2024

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Комментарии : 64

@asherbeal8357 Год назад

Long story short. I have been watching you for years on PBS etc. I started cooking professionally in 1990. You have always inspired me. Thank you! 🤘🌶🤘

@bradcampbell624 Год назад

Brother, you are hitting all of the taste sensations here. I have everything except the gallon of milk. Fixing that right now.

@RobMyself Год назад

Another good idea for that soft store bought ricotta is to scoop some on some cheese cloth, add pressure and let it strain for a while However, making it is definitely best. So easy too

@shaunballagh196 Год назад

I am yet to find a more thorough or well spoken online teacher of technique in Mexican cuisine. Thank you for sharing Rick.

@MrRufusjax Год назад

Exactly!

@ChiIeboy Год назад

In other words, if the teacher doesn't have clear, anglo diction, they are not worth listening to and learning from. Got it.

@shaunballagh196 Год назад

@@ChiIeboy no, that is not what I said. it is however what you interpreted from the compliment I was passing on for another excellent upload. My words, "thorough and well spoken", were referring to the content, not a cultural language issue. I often click the subtitle icon, and read the spoken content when the information in an upload is of a high level and of interest to me. So, before you jump to concussions of cultural prejudice, and make a public accusation of this on social media, you could take a moment to realise that people just like to give compliments to people who provide good content. have a nice day.

@mattrocush6786 Год назад

Love this video. I've been steaming my peppers for years as I thought that was how to make the skins easier to peel. Not anymore! And that bonus ricotta tutorial? Gold! And Rick makes it look so easy. Can't wait to try that myself. What a cool guy.

@lovemy2babies Год назад

I’ve been steaming my poblanos forever too! No more. That’s probably why I always feel they’re kind of fragile when I make chiles rellenos. Just removing the seeds and veins and I felt they would tear apart!

@juliansegall8861 Год назад

Rick thank for posting, I don't know where else I'd ever find this much on Mexican cuisine.

@angelacarrera3330 Год назад

miss you on TV so this is awesome. love the recipe!! wow

@ennabetancourtsingh.5693 Год назад

Thank you very much for sharing this DELICIOSAS recipes. Gracias n happy Easter 🐣 to everyone 🙏🏻

@virginiaf.5764 Год назад

Thanks Rick. There's always roasted poblanos in my freezer, so I'll give this a try. I use lemon juice for homemade ricotta. Other acids like vinegar will work, too. Changes the flavor profile. If you stir it smooth, it's better than cream cheese on a toasted bagel or bread.

@Emustall Год назад

Tried this today... so good! Thanks for sharing your gifted palette with us, Rick!

@juniordiverkat1825 Год назад

I would imagine if we can’t find a dry ricotta that a good substitution would be queso fresco? I understand that queso fresco typically has salt in it so that would be adjusted. Great idea and video Rick.🎉

@arturoh953 Год назад

Rick, thank you for what you do. I have tried to follow your recipes. The food tasted great.

@br4653 Год назад

Learn so much from your tutorials! Can’t wait to make this!

@ncmartinez_his Год назад

Hope you're feeling better, Rick!

@lovemy2babies Год назад

I make my ricotta with white vinegar, I’ll give the lime juice a try!!

@HBrooks Год назад

the best thing about making cheese yourself is eating it. so goooood!

@cherylcalac8485 Год назад

Awesome and original- at least I’ve never heard of these kind of tacos 🙂

@shaunballagh196 Год назад

Love the pepper grinder!

@teresalomeli1575 Год назад

Rick , I’m going to be more alert to find the radish that it was mentioned. Thank you for both delicious recipes

@michaelhagemann5999 Год назад

I have never steamed my fire roasted Poblanos or Jalapeños because I noticed that it over cooks the flesh of the chilé pepper. Rick, I'm glad to see that you now agree.

@MrRufusjax Год назад

You sound like you got a cold or allergies. Take care of yourself Rick. We love you!

@jamesgaul3544 Год назад

Rick, these look amazing... the only thing I would do differently, I would add more lobster!!

@2075vj Год назад

I have never been a fan of ricotta or cottage cheese for some reason, but I may give this a try. Thanks for sharing.

@civilwarwasaninsidejob7405 Год назад

Cottage cheese with some peaches is amazing! Much better than by itself.

@2075vj Год назад

@@civilwarwasaninsidejob7405 Thanks for sharing that. I love peaches.

@jjudy5869 Год назад

Not a fan of cottage cheese either. It's the smell and texture. Becoming a mother finished me off on the cottage cheese. Ricotta is a different story; love the stuff in lasagna, tiramisu and stuffed pasta.

@RoninDosho Год назад

Nice One, I was lucky to come across a similar version of these tacos in Oaxaca, but with Queso Fresco, I think. I'm definitely going to try the Ricotta version!

@ElizabethMendz Год назад

Yum,…..you had me at cheese and poblano taco yay!

@sjmsark Год назад

Definitely trying the homemade ricotta!!

@jomercer21113 Год назад

I put soupy mass market ricotta in my Greek yogurt strainer overnight to make it more suitable for traditional recipes.

@AlfredoLopez-gd9wi Год назад

Made this recipe this weekend. Made Made my own ricotta and corn tortillas. Overall, it was very delicious. Thanks for sharing. Think I would keep the salt added to the cheese mixture at around 3/4 tsp instead of 1 tsp. 1 tsp seemed to make it a little too salty for my tastes.

@DiaRoCo Год назад

taquitos de requeson...asi los conocemos aca en mi casa, solo le ponen cebollita y cilantro, pero mi mama lo guisa un poco. el requeson no es tan cremoso como el ricotta.

@annmc3878 Год назад

Thanks for occasionally having a meatless taco.

@mjz16 Год назад

We used to have rajas con requesón. I think it’s the same idea.

@SolidStateWorkshop Год назад

Nice! Do you have other tasty meatless recipes?

@Amethyst1919 Год назад

My pico de gallo specifically has half the garlic roasted and half raw to get both flavors...

@boxerdawg1818 Год назад

could you use the roasted green chiles from the side of the road here in Colorado?

@jjudy5869 Год назад

They are probably Hatch chilies, so they have a different flavor profile. Therefore, you would end up with Ricotta Hatch tacos instead of Ricotta Poblano tacos.

@kylemeyer4266 Год назад

My family uses so much raw garlic. Almost all our vegetables are finished with some garlic and herbs or spices at the end of cooking. Even the recipes where we roast garlic I will add some raw garlic at the end or else I feel something is missing.