We are from New Mexico. My mom made this with NM green chiles, onions, spinach, and just a hint of queso fresco. It was amazing with a side of arroz verde or in corn tortillas.
Rick, you missed one of the greatest tricks for poblano peppers: after you took them out of the fire, you should've wrapped them in a plastic bag for a few minutes to "sweat" and blister. That way, it is really easy to peel them. You may not even need water to cleaning.
@@conniefaith I just put it to the maximum 400 degrees and watch it closely. I think it's about 4 minutes on a Cosori 5.8lt air fryer. Look for bubbly loose skin. Then I immediately put them in tin foil.
I have poblanos in my house at all times! I’m gonna make this with my leftover AL PASTOR CHRISTMAS HAM on the side sliced up real pretty. 🎉 thank you so much 🙌🏽🎊 delicious
Man I've been looking for a new kind of taco to try and this video came up at just the right time. Just finished my first attempt. Burnt the onions a little and got a giant squirt of the poblano juice in my eye while cutting them, (And man, that burns brutha!) but holy smokes what a fantastic recipe. Made my own queso fresco to go on top, was just absolutely amazing. Thanks so much for this!
My mother and uncle LOVED this dish!! So tasty! Now in Mexico you can buy the poblanos roasted and cut in strips in a frozen bag. You can make this often ❤️
Love your channel, your thorough explanation of history and authentic food from different regions, and enthusiasm! I'm going to be visiting Taino Bay Puerto Plata. I know you are well traveled. Could you recommend a Rick Bayless-worthy eating place?
I was just in a restaurant that offered tamales rajas. I imagine you could just cook it down a bit or use a slotted spoon. I’d like to try this in tamales, too.
Always a fan of everything Rick does. Tip: after roasting the poblanos put them in a heatproof bowl with some cling film for 10 minutes, Makes the skins easier to peel. And if you do need to get some charred skin off that won't peel easily, you can use a dry or slightly damp paper towel. Side note: anyone else notice the cordless landline phone on the desk behind him? Old school!
As an alternative for blackening the Poblanos, how about using one of those small, hand held blow torches used for Creme Brule? Just a thought. I use one when I make Chili Rolleno's. BTW GREAT videos.
I think I would toss some tomato paste in with the cream, and also season with paprika, cumin, black pepper, and garlic/onion powder. Love the base recipe! I make a similar dish weekly for my family.
If you let the roasted poblanos rest in a paper sandwich bag with the top folded for 10 minutes, you can rub the skin off really well. It steams it off.
Rick, the reason why you are adding an additional step by washing the poblanos, is because you did not allow them to sweat. Place them in a plastic bag cover by a cloth napkin, let them “sweat” for 10 minutes, after that the peel comes off very fast, not needing to wash them, and also when they sweat, they become softer.
This is my favorite taco recipe. My family of carnivores devour it everytime. When Rick says trust me on a taco one should listen!
One of the best chefs, if not the best. He is a great teacher. Teaching every step of the way.
We want a house tour! That room behind you is very Intriguing.
You, Rick, are a national treasure.
We are from New Mexico. My mom made this with NM green chiles, onions, spinach, and just a hint of queso fresco. It was amazing with a side of arroz verde or in corn tortillas.
chef for 20 years.....now I have to make this......damn you Bayless!!!!!
Husband had this at Frontera this past Friday. First thing I did when I got home from Chicago was make this! It is such an easy but delicious recipe!
Love you channel been a fan when there was no TH-cam!!!!
Rick, you missed one of the greatest tricks for poblano peppers: after you took them out of the fire, you should've wrapped them in a plastic bag for a few minutes to "sweat" and blister.
That way, it is really easy to peel them. You may not even need water to cleaning.
Poblanos are my favorite chile and one of my favorite flavors of all time.
I just discovered Rick's channel today. I always loved watching this guy traveling and cooking. Love his recipes.
I've lately streamlined the roasting of the peppers by using my airfryer. Super quick and easier
Great idea!
Can you please make how to short ?
@kippywylie, what temp and timing do you use for air frying the peppers??
@@conniefaith I just put it to the maximum 400 degrees and watch it closely. I think it's about 4 minutes on a Cosori 5.8lt air fryer. Look for bubbly loose skin. Then I immediately put them in tin foil.
My partner is from Cabo’s Mexico and makes this so yummy! Your recipe is excellent btw. Your genuinely the go to for all authentic Mexican recipes
I have poblanos in my house at all times! I’m gonna make this with my leftover AL PASTOR CHRISTMAS HAM on the side sliced up real pretty. 🎉 thank you so much 🙌🏽🎊 delicious
Merry Christmas and Happy New Year and wish you the best of 2024 hello from Parma family from Charlotte North Carolina❤❤❤❤❤
Man I've been looking for a new kind of taco to try and this video came up at just the right time. Just finished my first attempt. Burnt the onions a little and got a giant squirt of the poblano juice in my eye while cutting them, (And man, that burns brutha!) but holy smokes what a fantastic recipe. Made my own queso fresco to go on top, was just absolutely amazing. Thanks so much for this!
Would make a great chimichanga or burrito. Absolutely incredible combination of flavors!
I love your detailed instructions. Love this channel!
I love tacos rajas! So incredibly flavorful and satisfying!
This recipe was awesome! Easy weeknight taco that the whole family enjoyed. Thanks Chef!
Mushrooms makes this shine! And if you have no crema then any salsa! Try it for breakfast
My mother and uncle LOVED this dish!! So tasty! Now in Mexico you can buy the poblanos roasted and cut in strips in a frozen bag. You can make this often ❤️
Mexican Oregano. So good.
Love your channel, your thorough explanation of history and authentic food from different regions, and enthusiasm! I'm going to be visiting Taino Bay Puerto Plata. I know you are well traveled. Could you recommend a Rick Bayless-worthy eating place?
we've been having poblanos with onions and garlic and now I'm so going to add some crema! Thank you! My mouth is watering!
Make this with chard and potatoes. Delicious.
Thank You for such precise and concise teaching!❤
Thank you, have a happy new years
❤una pizza de rajas al pesto con tres quesos😊
Informative, sincere, and no doubt delicious from a most charming Cocinero !
Mmm I love rajas con crema, Muchas Gracias! 🙏🏽
This looks so delicious....Could this be used to fill tamales or does it have too much liquid? Happy New Year to you and yours!
gina
I was just in a restaurant that offered tamales rajas. I imagine you could just cook it down a bit or use a slotted spoon. I’d like to try this in tamales, too.
The best tamales, in my opinion. Add mild dry cheese.
Thank you for doing all these videos!
Congratulations, happy new year, it is delicious.
I will be making this soon. Yum.
This looks amazingly tasty!
Hello Jackqueline, Happy New Year !😊🎇 Can I ask you a question?
Hello Jackqueline, Happy New Year !😊🎇 Can I ask you a question?
Always a fan of everything Rick does. Tip: after roasting the poblanos put them in a heatproof bowl with some cling film for 10 minutes, Makes the skins easier to peel. And if you do need to get some charred skin off that won't peel easily, you can use a dry or slightly damp paper towel.
Side note: anyone else notice the cordless landline phone on the desk behind him? Old school!
Yeah, im sorta surprised Rick doesn't know about the plastic bag trick after roasting them.
I wrap mine immediately in tin foil while I'm working on rest. 3 minutes and they peal nicely
Yeah, poblanos always peel nicely if I cover them after blistering them. I miss the old landlines, heck, I miss rotary dial phones!
Wrap in (paper) towel and put in paper bag. Allow to steam. Then use same paper towel to just gently rub off charred skin.
I just made it, I really wish I would have put chicken in it. It would have been amazing.
Looks delicious 😋
As an alternative for blackening the Poblanos, how about using one of those small, hand held blow torches used for Creme Brule? Just a thought. I use one when I make Chili Rolleno's. BTW GREAT videos.
I used a chef torch to blister poblanos but it took forever, at least for me. I usually throw them under the broiler.
Thanks for the oregano explanation. How about “Cuban oregano”? Is that like either Mediterranean or Mexican oregano?
I think I would toss some tomato paste in with the cream, and also season with paprika, cumin, black pepper, and garlic/onion powder.
Love the base recipe! I make a similar dish weekly for my family.
Sounds good, but that's a completely different dish, not a true mexican food.
Is this guy related to the sports tv personality Skip Bayless? Kinda looks like him
Yes. They are brothers.
Wow 👌
Skip the kale and chicken for some sweet yellow corn 😊
Thank you chef merry xmas
I wish I had those skills. It looks so delicious.
What skills? That is so easy even a child could do it.
YOU HAVE THEM
@randallmarsh1187 and don't forget to measure carefully!
@@daphnepearce9411 LOL! And don't forget, everything is better with butter!
@@randallmarsh1187 including crema tacos!
If you let the roasted poblanos rest in a paper sandwich bag with the top folded for 10 minutes, you can rub the skin off really well. It steams it off.
Hello Ashley, Happy New Year !😊🎇 Can I ask you a question?
Why do you use a metal utensil in a nonstick pan?
Link to recipe doesn’t work, and can’t find it on your website-
1:40 can you 'roast' the peppers with a torch?
Short answer: No.
Ese método es impráctico para asar chiles, no queda bien.
What happens if you eat the char on the plablano?
It's bitter
You generally don't want to eat the charred skin, on the tough side.. won't hurt you though..
Dude, imma pass on creamy tacos 😂😂😂
What No Chile ? 🤷🏽♂️
rinsing the poblanos under the faucet, you got to be shitting me! Never! Your"e washing flavor away!
🦝
Rick, the reason why you are adding an additional step by washing the poblanos, is because you did not allow them to sweat. Place them in a plastic bag cover by a cloth napkin, let them “sweat” for 10 minutes, after that the peel comes off very fast, not needing to wash them, and also when they sweat, they become softer.
Please Rick never go woke again. Just keep your food ethic. (And thank the good lord he is using natural gas).
Rick Noooo! A yellow onion instead of white? Why man? Why? LoL!
Most excellent, except for the kale 🤮 I just can't find a way to enjoy kale, sorry.
Same. I use Swiss Chard instead.... or spinach
@@kippywylie Popeye can't be wrong, spinach sounds good 💯
my family adds a tiny bit of corn