Dude, I remember the first time I had sopas crispy like that. It was mind blowing. I’ve made chorizo and potatoes tacos but you just blended the two into my mouth. I love you man!
We call them chile peron! They have black seeds and are difficult to reproduce in the garden. Germination is tough but I grow them in San Diego JUST for a recipe like this one. One of my fav chiles of all time.
I would need chop sticks to disect that beautiful dish Pablo created!
YUUUM! You got me again 😂
Chef Bayless is kind of a professor, too. Loved this one. Also somebody edited the bejesus out of it. Production values are striking. Really good.
Just WOW
Those chorizo sopas look so yummy. I'd make them for an entree with a salad and rice. Thanks Rick!
Dude, I remember the first time I had sopas crispy like that. It was mind blowing. I’ve made chorizo and potatoes tacos but you just blended the two into my mouth. I love you man!
Of course the white chocolate worked he’s a master chef for Mexicanquense food
If I were to prep these for a pay, would it be ok to keep them warm in a low oven? Obviously leave out the salsa and queso until serving.
We call them chile peron! They have black seeds and are difficult to reproduce in the garden. Germination is tough but I grow them in San Diego JUST for a recipe like this one. One of my fav chiles of all time.
What in the devil was the bright green sausage in the market in the beginning of the video?
Or the other one later on.
Chorizo verde. A specialty sausage from Toluca, Mexico. Usually made from a combination of green chilli peppers, cilantro, spinach, seeds and garlic.
@@jamesleng6231 thank you.
I figured it had cilantro in it.