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.
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.
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!
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.
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).
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!
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!
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.
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.
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.
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!
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 🤮
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!!!
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 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
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.
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!
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
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
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..🤣
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 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.
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 😊
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 (:
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’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.
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.
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
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 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".
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.
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!!
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.
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.
in a few months me and a friend are moving into an apartment together and Im learning as much as i can about cooking so that we can both eat good food. Interesting video !
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.
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
When I didn't have a pressure cooker, I would make dried beans/peas in the crockpot. Put a pinch or two of powerded ginger into whatever bean dish you are cooking (works with canned beans as well) and that will make them "gasless". For those who don't want the "music".
This video came up as I’m enjoying a late night snack of salad made from taco party leftovers. The already chopped lettuce needed to be used up, so I added some shaved red onion, shaved cucumber, and roasted chickpeas; and dressed with a little guacamole and salsa verde, thinned with lime juice. Yummy, and so much more nutritious than my typical late night snack!
My favorite way to make beans (usually pinto but it works with many kinds) is to sort them, rinse them, put them in an oven safe pot with tight fitting lid, throw in some salty meat, some broth, some spices, and then bake them. No soaking required.They bake in a few hours and come out creamy and perfect.
Hopefully this helps someone, I see a lot of confused cooks saying that: 1) you should pre-soak beans. 2) only add salt after cooking them. This are in fact wrong and the complete opposite of what you want to do. By soaking the beans overnight you are just dumping a whole bunch of flavor the next day that leached into the water, and if you don't soak them it will just take a bit more time to cook, like 30 minutes. Adding salt from the beginning will make softer beans and they will also absorb seasoning instead of just water, calcium and magnesium in the beans is replaced by sodium while cooking, allowing the beans to better absorb water making them swell up less, have less beans burst their skin, and taste better. I recommend adding some epazote or avocado leaves to the pot when cooking the beans. You can also make refried beans by blending them in some of the cooking liquid and fry them in some lard or duck fat. You can also reduce the cooking liquid and use it to make enfrijoladas (basically enchiladas but instead of chile liquid use a bean liquid).
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.
Korean Food also dominates in meal prep. With just a few ingredients you can make so many dishes. ggochujjang, ggochugaru, kimchi, soy sauce, mirin. KBBQ, soups, fried chicken, fried rice.
Hello! Mexican here 👋 Is not that we are experts in meal prep, we learn to use what we have and make other types of meals to feed ourselves and/or our families. Also, don't call it a torta if it is actually a steak sandwich 🤔 lol Also, we use more pinto beans than black beans. I like the creative ways you used all those ingredients.
Yea it's more Mexican inspired but the concept of meal prep plays out. Definitively it is only using the same basic ingredients to create a good variation of plates.
I think I’ve watched this like 10 times now. I ended up finding your videos because I’m trying to meal prep and yours popped up! This was in the recommended. I’ve watched several of your videos now but I’ve come back to this one so much. We went out last night and bought a lot of this stuff (stuff for chipotle yogurt, red onions, and beans) and am looking forward to eating good this week!! Thank you for your videos - they are beautifully done and satisfying. I had lost my passion for cooking for a while but I am actually excited to make all this stuff!! Thanks again 😊
First time watching. I love our Mexican cuisine, so versatile. Having frijoles on hand is a blessing! I like to pickle red onions and radish slices together. My kids love it. Any leftover tortillas are toasted on comal and used as tostadas with frijoles, can top with slaw, queso and salsa, mmm, mmm!
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!
One thing about raw beans, if you don't soak them up overnight in water, you are gonna be eating the oligosaccharides that are removed with the water soak, those are the main cause of gas in the intestine (flatulence) Also, dont cook with the soak water, use new and clean water
I've watched this video before and completely forgot about it. Found it again today and saved it. Headed to the grocery store to see if I can find those Poblano Peppers. I have everything else. I will be making ALL this today. Awesome video.
Mexican pro tip to peel the skin after roasting the poblano pepper is to put them in a plastic bag for a a few minutes, and then it becomes way easier to peel the skin off.
Here's a twist to that chipotle dip, once rehydrated the Chipotle's, put them into a pan with some oil, once you lightly fried them put them into the blender with a little more oil and add sour cream instead of mayo and yogurt, you will get a more rich and smokey flavour this way
It would be really cool if you collab with a food stylist to teach us the art of food presentation. The whole “eat with your eyes” thing can really affect how people react
My family is loving Mexican week. The chipotle yogurt, pickled onions, and homemade tortilla recipes are awesome and make it so easy to throw meals together. Thanks for sharing.
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 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?
for your picked red onions, try lime juice and salt instead of water and vinegar, add a finely minced habanero pepper for that kick. let them rest in the fridge for a few hours and they will last you about a week.
Have you thought about going beyond the “familiar” international cuisines? Lots of years on your channel and no real forays into really any African food. Just an idea
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!
I just found your channel….I’m from Texas, we eat a ton of Mexican food…I love all your recipes I’ve tried! I also love your kitchen set up….I’m ready to trash my cabinets and go with shelves!! 😁
As a Mexican I can tell you that you have to do the next salsa Fried red sauce INGREDIENTS • 2 medium tomatoes • 2 serrano peppers •1 clove garlic • ¼ of a medium-sized white onion • 2 tablespoons of vegetable oil •Salt to taste. INSTRUCTIONS 1.Cut the tomatoes, serrano peppers, garlic clove and onion. 2.Place them in the blender with ¼ cup of water, and blend until smooth (or slightly thick, if you prefer). 3.Heat the oil in a medium skillet over medium-high heat, and pour in the sauce and stir. 4.Once the sauce starts to boil, reduce the heat and simmer for about 13-15 minutes, stirring occasionally, until all the ingredients are cooked through. If needed, add more water; This will depend on how juicy the tomatoes are. 5.Once done, season with salt and serve 6.This sauce will keep well for about 3 days in your refrigerator. 7. Serve with warm tortillas or use tacos, fried eggs, tostadas, etc. NOTES • If you don't have Serrano peppers available, use 1 jalapeño pepper. • You can add coriander. If you are going to use it, use about ¼ cup of chopped coriander and add to the rest of the ingredients in the blender.
