Oh I’ve definitely had an intense face off in the showers with this guy. He was chewing gum and ended up walking away laughing, while I was between a rocks and a hard place in the second act.
Hi Ethan, me and my boyfriend just made these with actual pablano peppers and Oaxaca cheese and OMG we have been having this twice a week! For those who like some spice, I would suggest adding in another pepper that's hotter (we used serrano) and it was very hot and 🥵 🔥. Thank you so much! Instead of beef we used chicken breast and we marinated with the mayonnaise marinade than Ethan does Everytime. Please keep these videos coming ♥️
Ethan, you have outdone yourself once again! I love your recipes. Usually people say " I want to make this", but I will say that I've already made it, and hands down this is 100% worth making and spectacular! Will make this again & again. I've already made a huevos rancheros breakfast meal with it by adding eggs, caramelized onions, cilantro, sour cream, pico de gallo & guacamole on street tacos. Everyone LOVED them. Thanks for sharing!!!!!!!
hey ethan-- you have any advice on care and use of your cast iron flat top? I have one but I have always struggled to use it. I always end up burning stuff or having it stick no matter what I do. Its seasoned and I try to keep it seasoned after each use but the oil dries on weird. I don't have this problem with any if my other cast iron stuff. Would love to make these!
I think I'm gonna make this right now lol Edit: I made this with shredded Mexican cheese and leftover shredded chicken I had in my fridge. It was very good 👍
I scrambled two eggs with the chopped chile and cheese for the best breakfast tacos I've ever made. One change I made to your technique was to core out the stem instead of cutting off the end of the chile. This leaves a lip around the end that helps to keep the molten cheese from spilling out onto the stove burner. Thanks for posting this. These are phenomenally good!
I just REALLY appreciate your music volume and overall sound balance. There are too many creators who have sort of quiet dialogue then blow my speakers out with the royalty-free intro-outro-timelapse music.
@@ecomog4735 what do I gain by lying lmao Anyways the reason I never shared it was because I stopped watching cooking videos and havent added anything else to it, so if you wanna just watch this video again, go right ahead, no need for my playlist
@@pizzamasterf5 And here we have it folks, a hater in his natural habitat, hating on others as that is the only way they can cope with their own pathetic life.
@@pizzamasterf5 Us Mexicans share the same culture, blood and language. In my group of hispanic friends we all look like from other countries like India, brazil, spain, Israel, argentina, china, australia. Yet no one bats an eye
@@pizzamasterf5 naw that looks about right for the basic charring the poblano and manchego cheese taco. I disagree a little on his marinade but it is a good Mexican taco. Maybe a little oil and water in a squeeze bottle and if he could fry those tortillas a little before putting them on the mixture.
As an Indian, I try to adapt these to my kitchen. Used a Capsicum with a tandoori paste smeared over it and mozzarella cheese. The result was mind bogglingly good. Also made one with added tandoori chicken and some mint chutney !
As an Indian living in Texas, I would love to try to make this with Indian Mexican fusion taste... Maybe Poblano Pepper and Monterey Jack cheese with leftover roti and Aachar 🤔
I'm so glad to see Manchego cheese from my hometown in La Mancha, Alcázar de San Juan. That's the real deal. I'm happy that you can get that cheese in the US.
I swear my Mexican mom has been getting cravings just from me watching your videos(she usually tunes out when videos are in English). She’s made picked onions twice in the last two weeks
@@SunosTheBard she roasts the peppers and then puts It in the tamale with fresh cheese and the cheese melts while the tamale cooks. They always come out really good!
checks fridge... Monterey jack: check poblano pepper: no but i got a bell pepper and a jalapeno. close enough, check. tortilla: does sourdough bread count? meat: your pick, deli ham or kielbasa. oh no this is starting to not sound like a taco anymore.
I made these tacos a while back, and they really are amazing for the minimal amount of effort you put in. One thing to note though is that if you do decide to remove the charred skin of the poblano, running the pepper under water definitely removes a lot of the flavor. I would highly recommend just roughing it out and peeling them dry.
My thoughts exactly! I always used to rinse my charred peppers with water since it was so easy, but after reading that it removes a lot of the roasting flavor I did a side-by-side comparison and it was a surprisingly notable difference. Another recommendation is to get a propane torch and use that to char peppers as that allows one to roast a whole pepper in under a minute without fail.
Agreed, rinsing the pepper washes the delicious charred flavor off. Just cover the pepper in a bowl or plastic after charring and the peel easily comes off.
Looks great! I wouldn’t rinse the peppers under water after charring - that might be why you don’t like it. It should come off easily without running water after you’ve covered it. The water pulls away the flavor you’ve built charring it.
Exactly! If is there anything I wish more people would do is to brown the tortillas like we do in Mexico. Or even just heat them, Ive seen some people just use the tortillas right out of the package at room temperature and make their tacos like that..,
Thank you Mr FBI for recommending this video after buying buying poblano peppers and soft mozzarella. I didn’t even have to say it out loud, you simply read my receipt; made the connection with my debit card; which is linked to my phone; which also has my email; that I use for my chrome and TH-cam account. Thanks.
Just tried this recipe with my wife for lunch. Delicious. We added beef but she stated numerous times in between bites that this is a recipe that needs to stay in rotation. Ingredients came in under 20$ and took less than an hour to prep/cook. Great work.
I’ve really enjoyed learning about different tacos around the internet! To me, a taco used to be hard shell, ground beef and the toppings. Tacos get better than that...
Your comment makes me happy. I was lucky. My dad was a fireman in the late 50s and early 60s in LA, and learned how to make tacos from Hispanic firemen he worked with. Nothing better!😋
I'm Japanese, live in the States. I always believed Taco is made with ground beef too. WOW！ I'll try your this way. And you used Japanese mayo, I guess😄
You can make tacos out of anything as long as you put it in a tortilla. Tacos de asada Tacos al pastor Vegetarian tacos Tacos de guisado Tacos de chicharrón en salsa verde Chicken tacos Beef tacos Pork tacos Chorizo with scrambled eggs tacos Beans tacos Pulled pork tacos Rib eye tacos A tortilla is a white canvas.
I'm only three months late but you may want to look into taking Probiotics. Perhaps your system just needs to be cleared out. I'd ask a doctor first though, assuming you're still having tum tum issues right now.
This looks fantastic. I have heard that what takes the flavor away is running it under water while you take off the skin. I’ll probs just keep the skin on. Love your work
That skin isn't a texture I want with melted cheese. Also, steaming the chile in a container doesn't just help the skin come off, it further cooks the chile to a soft texture. I thought the product in this video looked terribly undercooked.
What exactly does putting the cheese inside the pepper at the beginning accomplish? I'd imagine the result is the same if you just introduce the cheese in the pan searing step, and you wouldn't risk melty cheese on your stove burner :).
The video he had from his trip had it prepared that way so I'm sure he just went with it. I can't imagine there's too much flavor added unless you're cooking it over coals. What I think COULD be handy is using it as a guide for the cheese to pepper ratio.
My preferred method is to get rid of the seeds and whatever veins come out easily, slice up the poblano and start cooking it on a high heat skillet or pan. Adding some sliced onion is highly recommended. Once the pepper has gone tender and aromatic I just add shredded cheese and let them melt together. At this point just finish through just like ethan did here. I will point out that I always cook my tortillas a bit to make sure I get some browned spots on them. I find it helps a lot with flavor and tear resistance. Finally, for an extra texture and flavor kick you can brown the cheese into a crust. Something peculiar is that may like the mixture's texture more once it's cooled and firmed up a bit. I'd be surprised if anyone actually follwed my advice but hey, I wrote it out and got it out of my system. Ethan's method works just as well, I was just surprised that he did this recipe (rajas con queso) and wanted to compare it to my process which I think is a bit easier and less messy.
My first thought is it heats the cheese up early, and starts it melting, but I would need testing to see if that hypothesis holds. Delicious delicious testing.
OK, I know this video is a year or more old, but I just want to say that my son and I had an Ethan Chlebowski dinner tonight and it was awesome! We made this poblano pepper dish, cooked some mayo-basted boneless chicken thighs and some home-refried black beans inspired by his pintos he made one time. Oh and we used his Chilaquiles "salsa" (w/o the broth) as topping. OMG! It was sooo good. We made it into four servings with corn tortillas and the meat and beans totally filled us up. I promise I really meant to put some pickled onions on them that I made two days ago, but I didn't slow down eating them to get them out of the fridge. Yeah. they were that good. I'll have to make more of the Chilaquiles salsa to actually eat it as proper Chilaquiles because it's so good on everything else. I should can or freeze some. That stuff is delicious. Well, thanks a lot, sir, for the cooking inspiration. My taste buds thank you. 🙂
I thought you were gonna make Chiles rellenos cause the thumbnail 😭 Chiles Rellenos are just a big chile stuffed with cheese and then batter in just egg and fried
Facts a taco with that is what he should’ve made. This isn’t as impressive or good. And there’s a lot of Mexicans looking at this like “ okay way to make this your idea “
Made them yesterday and they are ridiculously good. Good thing I have a freezer full of homegrown poblanos. Also I experimented and you can just sauté the cut up pepper until browned/blackened and throw on the cheese.
Awesome video! I would recommend if you want to peel the poblano instead to use a ziplock baggie, throw in like a tsp of water, and cover it with a kitchen towel. It will sweat the skin off and you can pull it off without washing it and losing that char flavor.
@@403outdoors4 I’ll be looking for a little place with garden this summer when lease is up. I will so be planting a yard full of veggies. I helped my son build a greenhouse which is on their property. They grow an amazing amount of food there. I don’t think we have a long enough heat spell here for peppers, but I’ll give it a go.
The hot spicy part of Jalapeños are the "veins" and seeds. If you open the jalapeño and remove the seeds and use only the fleshy shell of the pepper you'll find it's not very spicy and even kind of sweet once cooked. If you can find large jalapeños just clean out the seeds and veins and substitute the poblanos for jalapeños, and do the recipe in the video. You'll be pleasantly surprised.
I love this idea. Especially adding meat.. but why stew meat? You like chewy tacos? Stew meat is for slow cooking to break down the collagen. I would recommend a cut that is more tender if you are not taking the time to properly cook the stew meat.
Ethan thanks for all the work you do. I struggle these days with making low calorie side dishes. I am mostly eating chicken, but when it comes to what to eat on the side I am stuck with only forzen veggies & it sucks! THE ORZO SALAD was great. Please please more of this
You should try this taco, too. I charr the poblanos, peeled them, and sliced them crosswise int 1/2 inch slices. Then I freeze them in smaller portions. I take them out in the morning and they’re ready to put on a corn tortilla with melty cheese. I usually top with kosher salt to bring back some flavor. Super delicious and a great quick veggie snack/lunch! You can probably heat them again directly on the grill for better flavor, but I’m too lazy to wait or clean that up.
Huh? Just look up “low calorie (whatever youre craving).” Why are people still eating the stupid unseasoned chicken and broccoli shit(unless thats what they like)? There low cal pizza recipes, lasgana/baked pastas, chinese “fakeaway” dishes etc. that are lower in cals, taste 100x better than unseasoned chicken, broccoli and brown rice, AND is healthier cuz provides you with more variety in your diet
I would love to make this, but I discovered my love of Chile rellenos lead to some unpleasant digestion. I think I could sub hatch and get a similar flavor.
@@DavidJones-xf5ff I forget not everyone lives in nm lol I eat it with mainly everything but the rellenos made down here with them are so good. It’s pretty much as common as ketchup down here, but maybe look online for some roasted and frozen chiles from either hatch or deming. Even if you have to roast them yourself it would be worth it. I’d avoid the canned stuff but if you can’t find anything I could send you a care package come chile season if you wanted to try some fresh
Well..... roughly ..... to the closest 200 calories probably .....+ not minus.... depending on the cheese, meat and the tortilla.... and if you add extras it can go up even further.... but hey your body is actually very good at keeping your weight at a baseline so just eat real food until you've had enough, don't mess with the natural mechanisms and you'll be fine, there's really no need to count calories
This is the best lunchtime recipe ever for me. I'm not vegetarian, but another good filling is some chopped up mushrooms. I'll saute them while blackening the pepper. If I do that, I like to add a little extra seasoning (salt, cumin, and cayenne).
I loove that you do hear the advise, this time you did mention how to remove the peppers skin just how we Mexicans do it, that’s awesome :). Just another piece of advise, unless it is al pastor meat, in Mexico taco meat is rarely seasoned with other thing than salt. Those those taco seasoning and chili powders they sell here in US regularly have A LOT of cumin and that changes the flavor for worse, just remember from your Mexico trip, do you recall tasting cumin? Yup we almost don’t use it, unless it is a very specific dish, and even then it’s just a pinch
Yes, there are places in Mexico that use cumin as a seasoning in certain things (the same influx of Lebanese people that brought us al pastor also brought over cumin) but I agree in general that those "taco seasoning" packets etc just aren't great.
Mexican here, born and grown in México. I live in the US and I keep saying this, cumin is not largely used in Mexican gastronomy as a main ingredient or spice, like they make it sound here in the States. When cumin is used, it is only minimal, due to the strong, over powering flavor it has. It is used in lights amounts. I totally hate cumin flavor.
All of these videos be like "2 iNgReDiEnT something" and then it starts off "so you start with the baking soda, flour, and the treasured black truffle from Peru"
I’m glad he cleared that up for the audience because I eat a wedge of the Spanish / sheep’s milk variety a month and it is NOT a melting cheese. An interesting “same but different” twist would be to try “manzanas con manchego,” which is also green and cream colored (manzanas=apples, I like Granny Smiths) with cheese, but slices and cold, like a kid’s snack but much better. Enjoy!
I'm thinking about going the easy route with stuff already in my house. So jalapenos, Mozzarella cheese sticks, roti, pickled jalapenos, and pickled onions (yes I made them after THAT video)
I really don't see mozzarella working with this much at all especially since the cheese sticks have a binding agent that makes them slower to melt. Probably better off just picking up some shredded cheese
I've been making this ever since I saw your earlier video about it. So delicious and not at all hard to make. Tried out different cheeses and really you can't go wrong so long as said cheese melts good. Edit: I also use metal tongs to cook them on my stove's burner. I keep it hovering about an inch from the burner on high heat and rotate every 30 or so seconds. Comes out perfectly charred for me. Great stuff.
Just made this exactly how it was in the video and it was TERRIBLE. NO FLAVOR AT ALL. Bland as all get out. Makes me question all the videos on this channel.
Try marinading with fresh pineapple juice, chili powder (ideally freshly-ground), lime, cilantro, and salt for 30 minutes. The pineapple helps break down the proteins in the meat to make it extra tender, especially useful if you're using outside skirt or stew meat.
It's so cool seeing an 80's era cop who moonlights as a cook.
Oh I’ve definitely had an intense face off in the showers with this guy. He was chewing gum and ended up walking away laughing, while I was between a rocks and a hard place in the second act.
I love how bruce Willis was a cop in the 80s, and was also in a show called moonlighting.
Never had a moustache though....
Even his name..
He’s actually a cop, a fireman, a pool boy, a pizza delivery man and is actually very always willing to help out his step mother and sister.
Nah. Acab.
Hi Ethan, me and my boyfriend just made these with actual pablano peppers and Oaxaca cheese and OMG we have been having this twice a week! For those who like some spice, I would suggest adding in another pepper that's hotter (we used serrano) and it was very hot and 🥵 🔥. Thank you so much! Instead of beef we used chicken breast and we marinated with the mayonnaise marinade than Ethan does Everytime. Please keep these videos coming ♥️
Ethan drinks his coffee in the morning with pickled onions.
he uses the coffee as a dipping sauce for the onions
Doesn't everyone..? I mean pickled onions rock.
Ethan, you have outdone yourself once again! I love your recipes. Usually people say " I want to make this", but I will say that I've already made it, and hands down this is 100% worth making and spectacular! Will make this again & again. I've already made a huevos rancheros breakfast meal with it by adding eggs, caramelized onions, cilantro, sour cream, pico de gallo & guacamole on street tacos. Everyone LOVED them. Thanks for sharing!!!!!!!
I'm definitely adding this to my arsenal for camp skillet meals while overlanding offroad...
Ya se que voy a cocinar hoy ¡Gracias Ethan!
Those tacos looks so tasty, especially with the pico de gallo.
Subscribed! ps: you, my friend, are an honorary Mexican!
They char every pepper for salsa my mom chars everything 👌🏼
0:27 headshake while eating says it all.
I love that a Ginger Super Trooper looking dude just taught me how to make tacos.
Wow fabulous
Add some chopped onion 🧅 and scramble it in some egg. Serrano is more aromatic than jalapeño. Retried beans can accompany on the side.
hey ethan-- you have any advice on care and use of your cast iron flat top? I have one but I have always struggled to use it. I always end up burning stuff or having it stick no matter what I do. Its seasoned and I try to keep it seasoned after each use but the oil dries on weird. I don't have this problem with any if my other cast iron stuff. Would love to make these!
Pick the spicier peppers because I don't really taste anything. But that could also be COVID 🤣. Really easy to cook
I think I'm gonna make this right now lol
Edit: I made this with shredded Mexican cheese and leftover shredded chicken I had in my fridge. It was very good 👍
Looks tasty. If only I enjoyed veggies
Going to try it with eggs.
As a Mexican I approve 👍
Put this on a burger!!
My husband directly stuffs the poblano with cheese and grill it.
Does this work with pepper jack cheese?
On sale at the grocery store = my kinda recipe videos
Chorizo would be good too b
I thought that was a bar of Duke Cannon soap for a second.
THESE TACOS WERE SO FUCKING GOOD
I'm married to myself and you've saved my marriage once again.
That's a good thing.
Getting separated for you would probably be really, really painful.
Lmfao the best comment 😂
Honestly the only smart marriage these days brother!
I hope u don't cook and serve people food with your right hand!
@@evanharrison4054 you're a big guy
ethan esta invitado a el asado
Aguante el asado!
BARBECUE AH
Sin duda 😉
I learned spanish for 5 years.... I shouldn't have missed most of the classes. :D
@@TheSlavChef Google translate my friend
the pickled onion is definitely your "chef john cayenne" lol
100%
The white wine to his Adam Ragusea.
@@tjenadonn6158 whoa whoa whoa. You know- ya can’t say that here, they’ll kill ya for it. People hate Adam here
Pickled onions are a staple on Mexican tables and Taquerias. Ethan is keeping it real!😋
Or the Green Onion for Aaron from Aaron and Claire
These are all just ads for the pickled onions you're still too shy to sell. I'm onto you Ethan.
I make them constantly after watching his video. They're super easy to make and the pickled onion and peanut butter sandwich is surprisingly good!
I've keep making these and my really picky indian mum keeps finishing them. Love it with bread n butter
@@landon136 pickled onion and peanut butter???
@@bren9193 yup! I was highly skeptical of his suggestion until I tried it. It has a good balance to it and even kiddos like it!
I mean, you're not wrong ;)
I scrambled two eggs with the chopped chile and cheese for the best breakfast tacos I've ever made. One change I made to your technique was to core out the stem instead of cutting off the end of the chile. This leaves a lip around the end that helps to keep the molten cheese from spilling out onto the stove burner. Thanks for posting this. These are phenomenally good!
I do the same.
Good advice, thanks!
I just REALLY appreciate your music volume and overall sound balance. There are too many creators who have sort of quiet dialogue then blow my speakers out with the royalty-free intro-outro-timelapse music.
This is the first video of this creator that I've seen, but that struck me immediately. 100% agreed.
@@matthewmccloud5257 TH-cam in real time: "Everyone can make videos!" ... "Oh no... ANYONE can make videos!"
Agreed. The fact that he doesn't have a 30 second obnoxious intro that is 140 decibels and just gets right to business is why I keep coming back.
I had to scroll through again after already watching it, just to check to see if there actually was music, I didn't even remember any
You are correct.
Ingredient Report:
Pickled onions were seen at 0:16 - 0:30, 0:32 - 1:15, 1:24 - 1:27, 3:53, 3:58 - 4:13, 5:18 - 5:50.
Mayo was seen at 4:25.
BONUS: Cast iron pans were seen at 0:00 - 0:04, 0:06 - 0:12, 0:21 - 0:25, 0:31 - 0:41, 0:45 - 1:15, 1:17 - 1:20, 1:21, 2:08 - 2:10, 2:21 - 2:23, 2:58 - 3:05, 3:16 - 3:20, 3:31 - 3:51, 4:13 - 4:17, 4:24 - 4:34, 4:37 - 5:27, 5:34 - 5:50.
This has been your ingredient/equipment report. Let me know if you want the cast iron pan report, or if you just want to keep it simple.
Real heroes do not wear capes.
Keep it simple
😂😂😂
I prefer when you keep it simple. but anyway, good job
Enjoyed the novelty today, but just ingredients is better long term imo. Thank you as always x
This video has inspired me to create a "cooking videos I'm actually gonna use" playlist
Great idea!
Share the playlist
Make it public?
You lied it never happend
@@ecomog4735 what do I gain by lying lmao
Anyways the reason I never shared it was because I stopped watching cooking videos and havent added anything else to it, so if you wanna just watch this video again, go right ahead, no need for my playlist
After making the Brussel Sprout Salad and Orzo Salad, you have my total trust. I'll make this soon
I thought you said Oreo Salad there for a sec
The Orzo salad is a staple for me now.
@@Dogflamingo my fav salad
Ive been eyeing down that recipe for weeks now I'm so excited to try it
I’ve been meaning to make the orzo salad, but my boi Ethan has never published a bad recipe that I’ve made
As a Mexican, I approve this video. This dude is well versed in the taco making.
U could be a white washed Mexican so ur opinion doesn't matter
@@pizzamasterf5 And here we have it folks, a hater in his natural habitat, hating on others as that is the only way they can cope with their own pathetic life.
@@pizzamasterf5 Us Mexicans share the same culture, blood and language. In my group of hispanic friends we all look like from other countries like India, brazil, spain, Israel, argentina, china, australia. Yet no one bats an eye
@@pizzamasterf5 🤡
@@pizzamasterf5 naw that looks about right for the basic charring the poblano and manchego cheese taco. I disagree a little on his marinade but it is a good Mexican taco. Maybe a little oil and water in a squeeze bottle and if he could fry those tortillas a little before putting them on the mixture.
As an Indian, I try to adapt these to my kitchen. Used a Capsicum with a tandoori paste smeared over it and mozzarella cheese. The result was mind bogglingly good. Also made one with added tandoori chicken and some mint chutney !
As an Indian living in Texas, I would love to try to make this with Indian Mexican fusion taste... Maybe Poblano Pepper and Monterey Jack cheese with leftover roti and Aachar 🤔
There's so many similarities between Desi food and Mexican food. I'm planning on substituting the tortilla for roti if I make this.
Uh oh, the Indians have discovered cheese!
That sounds amazing
@@hxhdfjifzirstc894 paneer has been a thing forever
I'm so glad to see Manchego cheese from my hometown in La Mancha, Alcázar de San Juan. That's the real deal. I'm happy that you can get that cheese in the US.
I swear my Mexican mom has been getting cravings just from me watching your videos(she usually tunes out when videos are in English). She’s made picked onions twice in the last two weeks
❤
My mom calls this “Rajas con queso” and she puts it in tamales also or just as a side dish with whatever we’re eating
This sounds awesome for a tamale! When using it as a tamale filling does she cook it a bit first or just stuff them with the fresh cheese and peppers?
@@SunosTheBard she roasts the peppers and then puts It in the tamale with fresh cheese and the cheese melts while the tamale cooks. They always come out really good!
@@SunosTheBard It's really good
My mom does too epset the tamales filling she usually does with serano pepper
It is so great as a side. Yum!
checks fridge...
Monterey jack: check
poblano pepper: no but i got a bell pepper and a jalapeno. close enough, check.
tortilla: does sourdough bread count?
meat: your pick, deli ham or kielbasa.
oh no this is starting to not sound like a taco anymore.
Same 😂😂
Still sounds good
The meat is honestly unnecessary with these tbh, good addition if you got it but it's still filling without
I'd do it anyhow: just treat the sourdough like a torta and the kielbasa like any salchicha, and you're good to go!
No but it sounds hella delicious
I made these tacos a while back, and they really are amazing for the minimal amount of effort you put in. One thing to note though is that if you do decide to remove the charred skin of the poblano, running the pepper under water definitely removes a lot of the flavor. I would highly recommend just roughing it out and peeling them dry.
My thoughts exactly! I always used to rinse my charred peppers with water since it was so easy, but after reading that it removes a lot of the roasting flavor I did a side-by-side comparison and it was a surprisingly notable difference. Another recommendation is to get a propane torch and use that to char peppers as that allows one to roast a whole pepper in under a minute without fail.
If you add some kind of diced beef, they're like a Philly cheese steak, only about 500% better, IMO.
Char capsicums whole then close in a sealed container or bag for 15 minutes, and you can peel skin off easily by hand.
Agreed, rinsing the pepper washes the delicious charred flavor off. Just cover the pepper in a bowl or plastic after charring and the peel easily comes off.
@@alenyaclassic are you from Australia? I've never heard someone irl call peppers that before
The Italian have a word for the crispy cheese bits that I love, it's "frico".
New show: Frico & E - Than ( riffing Chico & The Man )
Looks great! I wouldn’t rinse the peppers under water after charring - that might be why you don’t like it. It should come off easily without running water after you’ve covered it. The water pulls away the flavor you’ve built charring it.
This ^^^ a spoon or sturdy medium-size silicone spatula works well. And you don’t have to remove it all.
I do thiese peppers all the time when I fire up the grill and have never used water to take the char off.
I just rub off most of the char with my hands and then wash them, not the chili.
Don't rinse the blackened skin off! Just rub it off.
I like that you brown the tortillas! I hate a tortilla right out of the package with no brown on them, corn or flour!
Exactly! If is there anything I wish more people would do is to brown the tortillas like we do in Mexico. Or even just heat them, Ive seen some people just use the tortillas right out of the package at room temperature and make their tacos like that..,
Corn tortillas should never be eaten cold. You ALWAYS heat them up. We have a griddle that we warm and slightly brown them on before eating.
@@petedavis7970 theyre so mealy w out the browning lol
@@finnegan728 They're mealy and they crumble to pieces if they're cold.
two minutes ago, ethan graced our eyes once more with fantastic content
Thank you Mr FBI for recommending this video after buying buying poblano peppers and soft mozzarella. I didn’t even have to say it out loud, you simply read my receipt; made the connection with my debit card; which is linked to my phone; which also has my email; that I use for my chrome and TH-cam account. Thanks.
Poblanos are underrepresented… my favorite pepper by far! I make an unstoppable Chile Relleno with poblanos that is to die for!
Just tried this recipe with my wife for lunch. Delicious. We added beef but she stated numerous times in between bites that this is a recipe that needs to stay in rotation. Ingredients came in under 20$ and took less than an hour to prep/cook. Great work.
Also tried these with jalapenos and shrimp. Chronic for sure.
Bro you just made taqueria level tacos at home! you are soooo invited to the asado or the baptism, which ever comes first
I’ve really enjoyed learning about different tacos around the internet! To me, a taco used to be hard shell, ground beef and the toppings. Tacos get better than that...
Your comment makes me happy.
I was lucky. My dad was a fireman in the late 50s and early 60s in LA, and learned how to make tacos from Hispanic firemen he worked with.
Nothing better!😋
I'm Japanese, live in the States. I always believed Taco is made with ground beef too. WOW！ I'll try your this way. And you used Japanese mayo, I guess😄
@@monamama8765 Japanese mayo is an easy way to add umami to a dish since they add MSG into it
You can make tacos out of anything as long as you put it in a tortilla.
Tacos de asada
Tacos al pastor
Vegetarian tacos
Tacos de guisado
Tacos de chicharrón en salsa verde
Chicken tacos
Beef tacos
Pork tacos
Chorizo with scrambled eggs tacos
Beans tacos
Pulled pork tacos
Rib eye tacos
A tortilla is a white canvas.
That's more like an american style taco
Just made this. HIGHLY RECOMMEND
If he put on aviator sunglasses it would cause the Liberty Mutual commercial and quite frankly I absolutely love it
As a Brit, this really makes me wanna up my taco game! Good Mexican food is so rare here ;(
You got that right, mate.
You just washed off all the flavor. Don’t wash chile! You just have to light scrape off the seeds!
He looks little like “Super Troopers” is his favorite movie.
Thank meow for that.
Meow, i dunno if we should be saying that
I’ve been having tummy issues. Usually I have zero appetite.
This is legitimately making me drool. You just may be a magician.
I'm only three months late but you may want to look into taking Probiotics. Perhaps your system just needs to be cleared out. I'd ask a doctor first though, assuming you're still having tum tum issues right now.
@@OldBloodRKR626
She just needs some good ass tacos.
Just made this for my lunch and I can confirm it's absolutely amazing. Thanks for the tip!
This looks fantastic. I have heard that what takes the flavor away is running it under water while you take off the skin. I’ll probs just keep the skin on. Love your work
Kenji Lopez-Alt recommended scraping the burnt skin off instead of running it under water, and that’s good enough for me.
@@MartinThmpsn I just rub it off with a dry paper towel. Works great.
That skin isn't a texture I want with melted cheese. Also, steaming the chile in a container doesn't just help the skin come off, it further cooks the chile to a soft texture. I thought the product in this video looked terribly undercooked.
This sort of reminds me of a philly cheesesteak taco lol. Will have to test this!
What exactly does putting the cheese inside the pepper at the beginning accomplish? I'd imagine the result is the same if you just introduce the cheese in the pan searing step, and you wouldn't risk melty cheese on your stove burner :).
I was wondering the same thing - I can't imagine there would be any transfer of flavour that wouldn't also happen when it's fried.
The video he had from his trip had it prepared that way so I'm sure he just went with it. I can't imagine there's too much flavor added unless you're cooking it over coals. What I think COULD be handy is using it as a guide for the cheese to pepper ratio.
My preferred method is to get rid of the seeds and whatever veins come out easily, slice up the poblano and start cooking it on a high heat skillet or pan. Adding some sliced onion is highly recommended. Once the pepper has gone tender and aromatic I just add shredded cheese and let them melt together. At this point just finish through just like ethan did here. I will point out that I always cook my tortillas a bit to make sure I get some browned spots on them. I find it helps a lot with flavor and tear resistance. Finally, for an extra texture and flavor kick you can brown the cheese into a crust. Something peculiar is that may like the mixture's texture more once it's cooled and firmed up a bit.
I'd be surprised if anyone actually follwed my advice but hey, I wrote it out and got it out of my system. Ethan's method works just as well, I was just surprised that he did this recipe (rajas con queso) and wanted to compare it to my process which I think is a bit easier and less messy.
My first thought is it heats the cheese up early, and starts it melting, but I would need testing to see if that hypothesis holds. Delicious delicious testing.
OK, I know this video is a year or more old, but I just want to say that my son and I had an Ethan Chlebowski dinner tonight and it was awesome! We made this poblano pepper dish, cooked some mayo-basted boneless chicken thighs and some home-refried black beans inspired by his pintos he made one time. Oh and we used his Chilaquiles "salsa" (w/o the broth) as topping.
OMG! It was sooo good. We made it into four servings with corn tortillas and the meat and beans totally filled us up. I promise I really meant to put some pickled onions on them that I made two days ago, but I didn't slow down eating them to get them out of the fridge. Yeah. they were that good.
I'll have to make more of the Chilaquiles salsa to actually eat it as proper Chilaquiles because it's so good on everything else. I should can or freeze some. That stuff is delicious.
Well, thanks a lot, sir, for the cooking inspiration. My taste buds thank you. 🙂
Once my covid results come in and hopefully it’s negative, I’m getting ingredients for this because my body wants it.
Wish you they are negative.
@@TheSlavChef you look like a promising youtube chef that will blow up
@@HussiAli123
Thanks!
We are close to the middle east, but let's hope there won't be another blow up. still having flashbacks from Chernobyl.
Hope you don’t lose smell my dude. I just ate a bunch of flavorless carbs for a month and food was just depressing for me
@@sillybilly4710 spice is probably something that you want to eat because you can taste that
I made this in my dorms kitchen and the place was filled with smoke and the fire alarm almost deafened me. The meal was great tho!
Open windows and turn on fan if there is one
I thought you were gonna make Chiles rellenos cause the thumbnail 😭 Chiles Rellenos are just a big chile stuffed with cheese and then batter in just egg and fried
Facts a taco with that is what he should’ve made. This isn’t as impressive or good. And there’s a lot of Mexicans looking at this like “ okay way to make this your idea “
Made them yesterday and they are ridiculously good.
Good thing I have a freezer full of homegrown poblanos. Also I experimented and you can just sauté the cut up pepper until browned/blackened and throw on the cheese.
Do not wash the peper off after you remove the chard skin, this remove a ton of flavor, just wipe it off with a paper towel.
Ethan I have the absolute respect for you! Not only do you respect the simple recipes in every culture but you absolutely enjoy it!
Awesome video! I would recommend if you want to peel the poblano instead to use a ziplock baggie, throw in like a tsp of water, and cover it with a kitchen towel. It will sweat the skin off and you can pull it off without washing it and losing that char flavor.
It's nice to see someone with such a perfect first name also have a successful channel, I have no bias
I live in a very small mountain town, sure hope the grocery store knows there’s more to life than just Jalapeños.
I'm sure they do, but...isn't pared-back access part of the deal one makes to live in remote hinterland villages?
@@ndzapruder yes, when I chose to live here to be near my granddaughter I did chose everything that came with that choice. And everything that didn’t.
I also live in a small town thats why I have over 60 pepper plants and 22 different types of peppers!
@@403outdoors4 I’ll be looking for a little place with garden this summer when lease is up. I will so be planting a yard full of veggies. I helped my son build a greenhouse which is on their property. They grow an amazing amount of food there. I don’t think we have a long enough heat spell here for peppers, but I’ll give it a go.
The hot spicy part of Jalapeños are the "veins" and seeds. If you open the jalapeño and remove the seeds and use only the fleshy shell of the pepper you'll find it's not very spicy and even kind of sweet once cooked.
If you can find large jalapeños just clean out the seeds and veins and substitute the poblanos for jalapeños, and do the recipe in the video. You'll be pleasantly surprised.
I love how he looks almost a little anxious while laying them out, like he can't wait to eat them.
13th floor elevators 👊
I love this idea. Especially adding meat.. but why stew meat? You like chewy tacos? Stew meat is for slow cooking to break down the collagen.
I would recommend a cut that is more tender if you are not taking the time to properly cook the stew meat.
I LOVE these tacos! I’ve made them half a dozen times already and they’re so damn good. Especially with the lime juice pickled onions 💀🧅
Ethan thanks for all the work you do. I struggle these days with making low calorie side dishes. I am mostly eating chicken, but when it comes to what to eat on the side I am stuck with only forzen veggies & it sucks! THE ORZO SALAD was great. Please please more of this
You should try this taco, too. I charr the poblanos, peeled them, and sliced them crosswise int 1/2 inch slices. Then I freeze them in smaller portions. I take them out in the morning and they’re ready to put on a corn tortilla with melty cheese. I usually top with kosher salt to bring back some flavor. Super delicious and a great quick veggie snack/lunch! You can probably heat them again directly on the grill for better flavor, but I’m too lazy to wait or clean that up.
Huh? Just look up “low calorie (whatever youre craving).” Why are people still eating the stupid unseasoned chicken and broccoli shit(unless thats what they like)? There low cal pizza recipes, lasgana/baked pastas, chinese “fakeaway” dishes etc. that are lower in cals, taste 100x better than unseasoned chicken, broccoli and brown rice, AND is healthier cuz provides you with more variety in your diet
I would love to make this, but I discovered my love of Chile rellenos lead to some unpleasant digestion. I think I could sub hatch and get a similar flavor.
Wait you don’t use green chiles for your rellenos?
@@Tyler-rs1mt I’ve never made them, but I’ve had them at restaurants and they’re made with poblanos. I can’t eat poblanos.
@@DavidJones-xf5ff I forget not everyone lives in nm lol I eat it with mainly everything but the rellenos made down here with them are so good. It’s pretty much as common as ketchup down here, but maybe look online for some roasted and frozen chiles from either hatch or deming. Even if you have to roast them yourself it would be worth it. I’d avoid the canned stuff but if you can’t find anything I could send you a care package come chile season if you wanted to try some fresh
@@Tyler-rs1mt I always grab hatch chiles when they’re available here in Texas. I’ve just never made rellenos with them. Usually make a tomatillo salsa
Add the tomato, onion and jalapeño when cooking and you’ve made Rajas.
I’m one upping myself...add chorizo 🤤
Holy molly, he told us the calories. GOD BLESS YOU.
RIGHT??
Well..... roughly ..... to the closest 200 calories probably .....+ not minus.... depending on the cheese, meat and the tortilla.... and if you add extras it can go up even further.... but hey your body is actually very good at keeping your weight at a baseline so just eat real food until you've had enough, don't mess with the natural mechanisms and you'll be fine, there's really no need to count calories
Not too many recipe videos can go from "ho hum" to "WOWZERS" in only 6 mins.
This is the best lunchtime recipe ever for me. I'm not vegetarian, but another good filling is some chopped up mushrooms. I'll saute them while blackening the pepper. If I do that, I like to add a little extra seasoning (salt, cumin, and cayenne).
Perfect combo! Not only for tacos. Cheese with peppers goes perfect even in slav cuisine also!
Again great video!
It’s so dumb how most stores only sell crumbling cheese like does anyone else feel the same way. Just got queso fresco and it’s not even close
I loove that you do hear the advise, this time you did mention how to remove the peppers skin just how we Mexicans do it, that’s awesome :). Just another piece of advise, unless it is al pastor meat, in Mexico taco meat is rarely seasoned with other thing than salt. Those those taco seasoning and chili powders they sell here in US regularly have A LOT of cumin and that changes the flavor for worse, just remember from your Mexico trip, do you recall tasting cumin? Yup we almost don’t use it, unless it is a very specific dish, and even then it’s just a pinch
i agree, im mexican too but he knows, he probably just prefers it that way.
Yes, there are places in Mexico that use cumin as a seasoning in certain things (the same influx of Lebanese people that brought us al pastor also brought over cumin) but I agree in general that those "taco seasoning" packets etc just aren't great.
Mexican here, born and grown in México. I live in the US and I keep saying this, cumin is not largely used in Mexican gastronomy as a main ingredient or spice, like they make it sound here in the States. When cumin is used, it is only minimal, due to the strong, over powering flavor it has. It is used in lights amounts. I totally hate cumin flavor.
@@sofisa11 and also they put it on freaking everything in the “Mexican” restaurants
As a French, I find the concept of "neutral tasting cheese" quite intriguing 😂😂
@@ndrewv you must be right. These guys who put French gastronomy on the UNESCO world heritage list really don't know what they're talking about
I totally tried this recipe may and it was delicious this is probably one of the most favourites for my own which 1 of you guys like this video's well
"Mouth actually just started watering"
*same*
Now, I just have to find poblanos and monterey jack in Norway
Dip it in egg and fry it and you have Chile relleno.
Fawn man that sounds good
beaten egg whites, no?
All of these videos be like "2 iNgReDiEnT something" and then it starts off "so you start with the baking soda, flour, and the treasured black truffle from Peru"
The fat difference between the cheeses... i learned something today.
I’m glad he cleared that up for the audience because I eat a wedge of the Spanish / sheep’s milk variety a month and it is NOT a melting cheese.
An interesting “same but different” twist would be to try “manzanas con manchego,” which is also green and cream colored (manzanas=apples, I like Granny Smiths) with cheese, but slices and cold, like a kid’s snack but much better. Enjoy!
Sorry, who would want a taco without meat? Had to stop this video in it's track.
PICKLED ONION!!!!!
I am getting a panic attack, every time i run out of them...
funny to see Garcia Baquero in the US. It's like the lowest quality mass produced cheese in Spain.
I'm thinking about going the easy route with stuff already in my house. So jalapenos, Mozzarella cheese sticks, roti, pickled jalapenos, and pickled onions (yes I made them after THAT video)
I really don't see mozzarella working with this much at all especially since the cheese sticks have a binding agent that makes them slower to melt. Probably better off just picking up some shredded cheese
I've been making this ever since I saw your earlier video about it. So delicious and not at all hard to make. Tried out different cheeses and really you can't go wrong so long as said cheese melts good. Edit: I also use metal tongs to cook them on my stove's burner. I keep it hovering about an inch from the burner on high heat and rotate every 30 or so seconds. Comes out perfectly charred for me. Great stuff.
ty because i don't want to sit it directly on my burner
Just made this exactly how it was in the video and it was TERRIBLE. NO FLAVOR AT ALL. Bland as all get out. Makes me question all the videos on this channel.
I came so early that the comments are fresh
Mmmmmmm😋 Fresh comments. Yumm😋
Try marinading with fresh pineapple juice, chili powder (ideally freshly-ground), lime, cilantro, and salt for 30 minutes. The pineapple helps break down the proteins in the meat to make it extra tender, especially useful if you're using outside skirt or stew meat.
Daaaamn the sound of that crispy cheese. I'm sold