Just saw this episode. I grew up in the Southwest eating rellenos at a place called Chope’s. The lady that made the rellenos taught me to freeze them after stuffing, they were so much easier to flour and batter, like battering a hotdog. Fried up exactly the same.
De mi Rancho a tu Cocina is amazing! Love to see her getting a shout out. For anyone intimidated by the videos being in Spanish, on some of the older ones they have added closed captioning in English translation. Though if you are learning Spanish, or want to practice, Dona Angela is great to listen to!
In addition, even though some of her videos eventually get captioned in English, she is so clear and purposeful in her actions, Dona Angela makes it easy to follow what she is doing. :)
I literally gasped out loud when he shouted out De mi Rancho a tu Cocina. I am subscribed to only 2 different cooking channels: Kenji, and De mi Rancho.
I write this without sarcasm - something I really appreciate about these videos is that other than some wait time, Kenji shows the whole process, start to finish, without cuts or editing so you know exactly what you're in store for and how long each bit will take, as well as what dishes and other mess you're probably going to generate from making the dishes He doesn't have sous chefs or behind the scenes people working on stuff - it's all Kenji from start to finish Maybe it's just me, but I appreciate the full transparency here - I feel like too many cooking shows glaze over that because they just want you to make it and so they hold back on the reality of making it
I have worked in a few restaurants myself. I recognize the speed with which Kenji does everything. Every step, every gesture, every reach -- if he can do two things with that one step or reach, he always will, better yet if he can do three, and he does them at top speed. I used to work so fast that it got me a job on the New York commodity trading floor at the World Trade Center. (This is a very long time ago.) The chairman of the exchange came into my restaurant frequently, as did a ton of English guys who were commodity traders. And he saw me doing what Kenji does in these videos, and offered me a job. Which I took, but only for a year. I had three or four phone lines going all the time. Learned to listen to two people at once. It was quite incredible, and very educational.
Kenji I can’t put into words how influential your cooking videos are. Since I started watching your videos I’ve had so many people tell me the food I make is the best that they’ve had. And literally every video I watch from you teaches me eons of stuff I would likely never discover (even though I always try and experiment) in the kitchen. You are are master educator but obviously an even better chef and the universe is grateful for you!
I've always been a pretty good cook, and I recognize that Kenji is a fantastic and extremely knowledgeable one -- he always seems to know WHY something is so. Consequently, I trust him above everyone else -- and so does everyone in my family. I was very happily surprised when my son gave us The Food Lab for Christmas one year. What a great book!
@@JonLesser I think the things he hates about it here are safety features other people might enjoy. The fact that it looks brand new and he's using a lighter to start there burner, on the other hand...
I'm seeing those knobs and thinking "yes!", then hearing the beeps and watching the oven defy the user and realizing it is another fail of the electronic era. Please, mfgrs, just make an oven with knobs that reliably control the current to the burners, and save the electronics (that are destined to obsolete or fail in less than 10 years) for informational purposes only. A tricycle shouldn't fail to work because the bell won't ding.
Note for the folks in the audience: dried poblanos are actually called ancho chilies. Pasillas are the dried form of the chilaca chili. In the US, Poblanos and Ancho peppers are often missold as pasillas, but the two are distinct. Pasillas are very thin and usually spicier than actual poblanos, but kinda similar in flavor.
There are so many types of peppers, which I am mostly unfamiliar with. I thought Scotch Bonnet and habaneros were the same, but apparently they are only closely related. I have a list to take with me to the store. Funny, on his list Kenji describes some as mild which are called hot on other lists --- or vice versa. So I'm not sure everybody is using the same names! (Too many names!)
Pro abuelita tip: add a 1/2 a teaspoon of cornstarch for every egg. Your egg whites stay firmer and hold together better while frying. The taste is not affected. Game changer.
I was wondering why some people say to put baking soda in the eggs -- but they put it in the yolks before they were added to the whites. Maybe the same idea?
I use cornstarch in my relleno batter but mine doesn't have the flour separate, so this method is super fascinating! Edit- I was wrongish lol here's the step I misremembered 3. In a medium bowl, combine flour, salt, sugar, and baking soda. In a cup, beat egg, oil and cold water together with fork. Combine with flour mixture. Do not over mix. Use at once.
@@tedsteiner you just made me laugh out loud! I just pictured Kenji wearing a traditional delantal and cooking in front of a firewood stove, just like Doña Angela, but with the GoPro on his head, Lol.
Yay!! Thank you for the shout out to “De mi rancho a tu cocina” channel. That sweet woman deserves lots of credit for sharing our traditional Mesoamerican cuisine as it is: humble, uncomplicated, and delicious. She’s Mexican, but many of her dishes, such as chiles rellenos, are also a staple of Central American traditional food, too.
My grandparents would bring Hatch Green Chiles by the bushel back to Az when they went to Tx for family reunions. We would spend all weekend roasting them on a hibachi on the back porch, peeling, and freezing .. and have amazing chile rellenos all year long!
Would you be interested in doing a review of household appliances that you recommend (and why), such as a good oven, microwave, dishwasher, maybe blender, etc. Would be really interesting to get your opinion on which features are essential, which brands have the best XYZ, etc... Love the videos!
Kenji - when I'm slicing tomatoes that are ultimately going to be blended, I like to cut just to the left/right of the stalk-root so I only have to cut out one side. It speeds things up by removing the need to do both sides.
@@tubulartuber Yeah sure - in the video you see Kenji slicing the tomatoes from top to bottom evenly slicing across the stem root (1:19), and then for each side of the tomato, he cut in a V cut and removed the woody part (1:21 and 1:26). I was just making the observation that when I'm not too concerned about making the 2 sides perfect half-tomato pieces, I normally cut the top/bottom slice so that it doesn't intersect with the stem root at all, leaving one side without anything to cut away, and the other side is just one v cut to remove the whole woody piece.
I always think it and just want to express it, but I love most everything about you. I imagine we would argue and debate everything, but almost always agree on each other’s points of view. Thank you for being kind, empathetic, academic, and proud.
Have you ever had fried cauliflower with this egg batter? You have to par cook the florets, then into the batter and fryer. Served with the same tomato salsa, it is heaven on a plate. At a loncheria in Guanajuato, the selection of the day was a whole head of cauliflower, steamed I think, with that red sauce. I think cauliflower is a neglected Mexican ingredient here in the US.
We can them tortas de coliflor. You don't need to steam or precook the cauliflower. You crush the cauliflower into small pieces and make patties out of them with egg and deep fry it.
0:10 - Poblanos being referred to as pasillas is a misnomer. Pasillas are dried chilaca peppers and dried poblanos are called anchos. Source: am mexican
This is so authentic! My family and I are from Michoacán and they made them exactly like this all my life, and my wife does also. Delicious! We love them with queso fresco or cotija. I recently discovered De Mi Rancho a Tu Cocina and love it. Planning to make her mole recipe soon.
Humon (not sure of spelling) just always looks like the sweetest, most chill doggo on youtube. Just patiently waits for his treats and takes them so gently.
I love chiles rellenos, but often I don't want to deal with making the batter and using a pan of hot oil. Several years ago, I picked up a copy of Janos Wilder's small-format cookbook, "The Great Chiles Rellenos Book." One of the recipes has you just roast the stuffed chiles in an oven. Skeptical, I tried it, and discovered that I hardly missed the batter; it was really the flavors of the roasted chile, filling, and toppings that I most loved. This led me to make chiles rellenos much more often. I'll roast and peel the peppers in batches of six or eight, and freeze them to pull out as singles or pairs for dinner. Kenji linked to De mi Rancho a tu Cocina's cheles rellenos video. Well, she also has one with the unbattered ("sin capear," "without a cape") chiles simmered in salsa made with roasted tomatoes and cream: th-cam.com/video/eQpAi5CogiQ/w-d-xo.html. So that's another option for a simpler, no-batter/no-oil chile relleno. -Tom
@@Propane_Acccessoriesmy step mom used to add bread crumbs to her batter to prevent the sog, but I don't and they turn out pretty good. I am more rigid about getting the excess oil off than she is, so I wonder if that might have something to do with it? Because I agree, soggy rellenos are not a good time
Your comment about the texture of the batter in the sauce reminds me of my favourite thing about proper Fish and Chips, the texture of the batter after having malt vinegar and the steam from the fish is amazing, and soaks up so much flavour.
I was recently hospitalized & there’s a Mexican restaurant across the street that I was drooling to get to for some rellenos after a week of lackluster hospital food... of course I wasn’t discharged in time for their lunch special, so I did what any self-respecting pro-am Kitchener would do... made them at home, but way more basic than this. Sadly my apartmebt’s kitchenette’s workspace is smaller than Kenji’s cutting board. Delish 😙
Wow a shout out to Mi Rancho..I'll bet she's pleased. I love watching her and her daughter's videos. I live 10 miles from Mexico in Arizona so I get to eat a LOT of Mexican food...and make it as well. I've made chile rellenos in the air fryer before and they came out great. I make my sauce with the tomatoes, onions, jalapenos, garlic small can of tomato sauce and cilantro in a pan on the stove, I don't blend it as that's the way I was taught and I like the chunkiness of it as well.
Kenji, this is a tough cook, but these chiles are awesome, old school prep just like my granma used to make. btw, chiles en nogada should be your next challene.
I love chiles rellenos. It's a dish you really can't rush thru or cut corners. The only thing extra I do is saute some diced tomato and onions and mix them with the cheese for stuffing.
I love poblanos, and rellenos have long been my favorite hot-plate Mexican restaurant meal, so I'm not really sure why I'd never tried making them before. So I happily followed this method tonight, and they came out incredible-- some of the best I've ever had. Family loved them, too. Thanks, Kenji!
My very first job was at a restaurant in New Mexico and when there weren't dishes to wash the cooks would have me help them with prep work. We would peel hundreds of hot hatch green chiles for rellenos. When I make them at home I do it just like this but they would just fill the fryer baskets with chiles and dunk them into the deep fryer and that would blister the skins so well they would just come right off. The cooks didn't tell me about the latex gloves I could wear until after my third day of my hands being on fire and they thought it was hilarious. But since I didn't complain they taught me so many fun techniques and dishes.
Made this last night! Really appreciate your style of videos, being able to see what you're seeing is a major confidence booster when it comes to doing stuff I've never done. Definitely used the toothpicks, though.
I was going to recommend that you put the peppers in a plastic container with a lid to catch all the moisture they release after being charred, and incorporate that “sweat” in your sauce to increase that delicious smokey flavor, but what you did with the peels could work as well. I’ll have to try it out the next time I make chiles rellenos.
You're a brave man to dive into those chilies right out of the pan. My fragile mouth hurts looking at the stream coming off this bad boys. More power to you.
Chiles rellanos vary widely from restaurant to restaurant. The restaurants I return to are the ones that make the best ones. Kenji, yours look as good or better than any I’ve enjoyed.
Love chile rellenos! Question on sauces. As many have pointed out they would never use store-bought tomatoes for an Italian sauce, but the method here for salsa seems to bring out a little more flavor in those store bought tomatoes by scorching in smoking hot oil for your salsa. Have you ever tried doing that but with Italian red sauce ingredients? Seems like it could work or would you just stick with DOP canned for Italian red sauce?
21:06 wow, i thought the only reason to do this is to avoid oil splatter and never knew about the floating thing. i guess i never really looked it up and somehow any cooking video i've seen that showed it never mentioned that. TIL. in the philippines, we have "dynamite" lumpia, usually served while drinking alcohol. long green chili peppers / finger chilis are slit open lengthwise and seeded then stuffed (with cheese or cooked ground meat , or both), wrapped in spring roll wrappers, then deep fried i'm curious to try out different variations derived from both dishes
I’m sure this recipe is great as all of Kenji’s seem to be. But my all time favorite relleno recipe is Diana Kennedy’s. It’s stuffed with a pork picadillo and the tomato sauce is sublime. That version can be found all over Oaxaca and often uses dried pasilla oaxaqueno chiles instead of the fresh poblanos.
Yes, ancho is the dried form of the poblano. I don't know where the story came from where pasilla meant poblano (you see this everywhere on store labels and on restaurant menus in the southwest US), but the pasilla is a *distinctly* different chile. The actual pasilla is the dried version of the chilaca and is thin and narrow like a serrano.
Love chile rellenos one of my fave dishes that my parents make for me, you should try it in a burrito but instead of the salsa just place the chile relleno in a flour tortilla, with some mexican orange rice we add a can of corn to the rice,and some pico de gallo and mexican crema. Love your videos!!!
There's a place in Lake Jackson TX called La Casona that does that. They take it a step further and basically turn the dish into enchiladas. I'm sure that's sacrilegious, but it is amazing.
Whenever I go to a new Latin restaurant, I order the Chili Relleno. How good it is is usually a good indicator of the effort they put into all of their food.
I never know what to do with test dishes. What if it isn't good? Do you leave? I was always told to get the egg or kappamaki at a sushi restaurant for the same reason. But I'm not going to just order those and walk out if they're bad.
I have been making chiles rellenos for years. I learned some things from you today, Kenji! I will try the chili skin tea in my next batch of sauce. And the blender! Have you ever tried adding a pinch of cinnamon and ground cloves?
Hey, Kenji. Any chance we can get a video for risotto soon? I've been wanting to try my hand at making it. As with most of the stuff I cook for the first time, though, I usually wait for you to weigh in on the "industry secrets" in a video. Would appreciate it immensely.
My mom would always have extra egg batter, so she would fry up the egg and fold the leftover cheese in. This would be for my baby sister who did not like the chile roulette. Also, my mom makes the caldo with oregano and thickened up with a bit of flour roux. Delicate and delicious!
You can tell he was really wanting to eat these because he usually takes a quick bites and ends the video but even though it was scaldingly hot he was MUNICHIN
Kenji! We make it our calling to expose all of our friends to good chili rejenos! How about the other recipe with cashews and pomegranate seeds too! I’ll ask my wife if she knows of this! So lucky to be wed to Hispanic cook!
One of my all time favorite mexican dishes or just in general! Thanks for sharing Kenji. Would love to see a chiles en nogada video in the future p.s. best place I've ever found for rellenos is Albuquerque, NM. Just about wherever you go in that city has bangin chile rellenos on the menu
Correct me if I'm wrong, but those are not Pasilla chiles. Pasilla chiles are the dried form of the Chilaca pepper. Those are no doubt Poblanos, which when dried are either Ancho or Mulato depending on whether they were dried green or ripened.
11:20 Kenji talking about peeling the chillies : "I love this part of the process. It's always so appealing to me." Haha was that an intentional appealing/ a-peeling pun?
looks tasty. I love that Mexican dishes always have an element of danger I.e. The cooking of chillies over an open gas flame or the spluttering salsa :D
Something that's interesting is that individual flavours are more highlighted when not using stock. This is mostly true when making any Indian style curry or subji. Try making any spicy curry with regular water and then stock. The water one will have a much more pronounced flavour. It's a weird less is more kinda deal. So I can see a similar thing with that salsa.
I am eons underneath you in cooking, which in itself is a major understatement. I’ve only recently found your channel, and your video on a chopped cheese is the video I followed to make my first attempt at the sandwich. Needless to say the family loved it, and now I’m watching your videos religiously. Thank you for your expertise in cooking and helping us home cooks broaden the horizons in their kitchens!
Great video Kenji, chiles rellenos are one of my all time favorite dishes. Growing up my aunt would stuff them with a mixture of low moisture mozzarella, and what was essentialy mashed potatoes. They were phenomenal. The pure cheese versions are delicious, don't get me wrong, they just don't hit the same for me though.
Kenji, I love all your vids. But the Rancho a tu Cocina was amazing. How she used her hand to hold the onion while she sliced it, separating the yokes and whites, beating egg whites with a whisk and so no... great stuff!
I stole the “pepper skin tea” technique for a roasted red pepper cream sauce and it was amazing! Just soak the skins in reserved pasta water and strain it into to your sauce along with the peppers.
One the best ways is to get an "oil treatment powder" type of product. It makes the oil into a semi-solid, which you can dispose of via a bag in the garbage. If not that, then you can use my mom's technique: put the old oil in an old yogurt container, freeze it, and then toss it out on the day the garbage goes out. Hope that helps!
I did this for a while, and my pizza stone ended up breaking, but I'm unsure if the two things are related. My understanding is that your oven turns on and off to try to maintain the temperature you set it to, and having a big piece of hot stone or metal in your oven helps keep the temperature more consistent when your oven turns off.
I saw that and was wondering the same thing. But in this case he's just using the broiler so the temp of the oven doesn't really matter, just the top heating elements. That's probably why he left them in there. If he was baking and needed the oven preheated that'd probably affect the oven's efficiency.
@@jtavrisov yup, i have a cheaper oven since i rent in an apartment, and that’s exactly what happens. Pretty nice when i want a consistent set temp, but a pain in the ass to preheat. Also leaving it in enhances the nonstick seasoning on the griddle side
My gf is obsessed with chile rellenos but she's yet to find a good one in Oklahoma City. I've never ordered one in my life, but I'm going to make these for her as an awesome weekend surprise! Thank you for the recipe and demo!
Mine came out more puffy than yours, but how oily is normal? Mine really soaked up oil. The temp was kept between 350 to 375. I just roughly made the sauce using what I normally do, but I appreciate you pointing out that it is rather liquidly and in the past I kept my sauce too thick. Also, dipping the fried chiles in the sauce I did not know. In the past, I was trying hard to keep the crust and spooned the sauce on. I also used the leftover batter and fried up some cauliflowers and asparagus. Reminded me of some beer battered fried foods. Thanks for good video.
I am shocked - the first video, where Kenji got something wrong. Pasilla chiles is a whole different chile - and it is an US American thing (nobody really knows why). Dried Poblano chiles are Ancho chiles. The fresh version of a pasilla is the rarely seen chilaca chile….
Just saw this episode. I grew up in the Southwest eating rellenos at a place called Chope’s. The lady that made the rellenos taught me to freeze them after stuffing, they were so much easier to flour and batter, like battering a hotdog. Fried up exactly the same.
De mi Rancho a tu Cocina is amazing! Love to see her getting a shout out. For anyone intimidated by the videos being in Spanish, on some of the older ones they have added closed captioning in English translation. Though if you are learning Spanish, or want to practice, Dona Angela is great to listen to!
Checked out the video - got an immediate subscribe from me. I might even learn some Spanish.
In addition, even though some of her videos eventually get captioned in English, she is so clear and purposeful in her actions, Dona Angela makes it easy to follow what she is doing. :)
its an excuse for me to practice spanish listening - thank you for spelling it out since kenji said it too fast
I literally gasped out loud when he shouted out De mi Rancho a tu Cocina. I am subscribed to only 2 different cooking channels: Kenji, and De mi Rancho.
@@banananonos you should also checkout La Capital. Oscar is a great guy and his food is delicious, he mostly uses a bbq for cooking
I write this without sarcasm - something I really appreciate about these videos is that other than some wait time, Kenji shows the whole process, start to finish, without cuts or editing so you know exactly what you're in store for and how long each bit will take, as well as what dishes and other mess you're probably going to generate from making the dishes
He doesn't have sous chefs or behind the scenes people working on stuff - it's all Kenji from start to finish
Maybe it's just me, but I appreciate the full transparency here - I feel like too many cooking shows glaze over that because they just want you to make it and so they hold back on the reality of making it
I have worked in a few restaurants myself. I recognize the speed with which Kenji does everything. Every step, every gesture, every reach -- if he can do two things with that one step or reach, he always will, better yet if he can do three, and he does them at top speed. I used to work so fast that it got me a job on the New York commodity trading floor at the World Trade Center. (This is a very long time ago.) The chairman of the exchange came into my restaurant frequently, as did a ton of English guys who were commodity traders. And he saw me doing what Kenji does in these videos, and offered me a job. Which I took, but only for a year. I had three or four phone lines going all the time. Learned to listen to two people at once. It was quite incredible, and very educational.
@@etm567damn that actually sounds like a movie plot haha
Kenji I can’t put into words how influential your cooking videos are. Since I started watching your videos I’ve had so many people tell me the food I make is the best that they’ve had. And literally every video I watch from you teaches me eons of stuff I would likely never discover (even though I always try and experiment) in the kitchen. You are are master educator but obviously an even better chef and the universe is grateful for you!
Glad to see you think you are learning something of Value.
I’ve also hit home runs with his dishes here with my family. Excellent recipes.
Me too! I didn’t know a thing before I started watching Kenji. Fast forward a year and I just got my first job as a cook!
I've always been a pretty good cook, and I recognize that Kenji is a fantastic and extremely knowledgeable one -- he always seems to know WHY something is so. Consequently, I trust him above everyone else -- and so does everyone in my family. I was very happily surprised when my son gave us The Food Lab for Christmas one year. What a great book!
Me: damn that's a nice ass oven.
Kenji: I hate this oven
Me: yea it sucks!
Same! Looks like an LG oven, specifically LSSG3017ST.
@@JonLesser I think the things he hates about it here are safety features other people might enjoy. The fact that it looks brand new and he's using a lighter to start there burner, on the other hand...
The tune sounds like my washing machine which is a Samsung...
@@JonLesser I’ve got one. The “features” are a pain in the a…
I'm seeing those knobs and thinking "yes!", then hearing the beeps and watching the oven defy the user and realizing it is another fail of the electronic era.
Please, mfgrs, just make an oven with knobs that reliably control the current to the burners, and save the electronics (that are destined to obsolete or fail in less than 10 years) for informational purposes only. A tricycle shouldn't fail to work because the bell won't ding.
Note for the folks in the audience: dried poblanos are actually called ancho chilies. Pasillas are the dried form of the chilaca chili. In the US, Poblanos and Ancho peppers are often missold as pasillas, but the two are distinct. Pasillas are very thin and usually spicier than actual poblanos, but kinda similar in flavor.
There are so many types of peppers, which I am mostly unfamiliar with. I thought Scotch Bonnet and habaneros were the same, but apparently they are only closely related. I have a list to take with me to the store. Funny, on his list Kenji describes some as mild which are called hot on other lists --- or vice versa. So I'm not sure everybody is using the same names! (Too many names!)
Pro abuelita tip: add a 1/2 a teaspoon of cornstarch for every egg. Your egg whites stay firmer and hold together better while frying. The taste is not affected. Game changer.
I was wondering why some people say to put baking soda in the eggs -- but they put it in the yolks before they were added to the whites. Maybe the same idea?
Some also recommend adding a teaspoon of cream of tartar in the eggs before fluffing.
I use cornstarch in my relleno batter but mine doesn't have the flour separate, so this method is super fascinating!
Edit- I was wrongish lol here's the step I misremembered
3. In a medium bowl, combine flour, salt, sugar, and baking soda. In a cup, beat egg, oil and cold water together with fork. Combine with flour mixture. Do not over mix. Use at once.
Omg I was so happy when you shouted out De Mi Rancho a Tu Cocina! She's bomb and I love that you're spreading the word!
She reminds me so much of my mother-in-law, que descanse en paz.
Yes! I subscribe to her channel, she is pretty bomb.
Would have been hilarious if Kenji started with "hola mi gente, bienvenidos a mi cocina"
@@tedsteiner you just made me laugh out loud! I just pictured Kenji wearing a traditional delantal and cooking in front of a firewood stove, just like Doña Angela, but with the GoPro on his head, Lol.
Yay!! Thank you for the shout out to “De mi rancho a tu cocina” channel. That sweet woman deserves lots of credit for sharing our traditional Mesoamerican cuisine as it is: humble, uncomplicated, and delicious. She’s Mexican, but many of her dishes, such as chiles rellenos, are also a staple of Central American traditional food, too.
My grandparents would bring Hatch Green Chiles by the bushel back to Az when they went to Tx for family reunions. We would spend all weekend roasting them on a hibachi on the back porch, peeling, and freezing .. and have amazing chile rellenos all year long!
I order mine from Hatch every year because even though I've moved away from New Mexico, I still need my green chile fix lol
I order mine from Hatch, New Mexico every year. Need to get that green chile fix lol 😊
Would you be interested in doing a review of household appliances that you recommend (and why), such as a good oven, microwave, dishwasher, maybe blender, etc. Would be really interesting to get your opinion on which features are essential, which brands have the best XYZ, etc... Love the videos!
Important part of the “hot plate” restaurant experience is touching to plate to see if it is actually that hot.
"Aah fuck! ...I don't know what I was expecting."
You have to be a real dumb anus to do that.
But then you also have to realize first that whatever is on the hot plate is actually sizzling, lol.
Usually is the case when I order hot sisig.
every fucking time. god damnit
@@maniswolftoman okay Mr Krabs…
Jamon patiently watching in the back gave me so much joy
I love that Kenji always thinks of a way of feeding his dogs a snack from the meal. I’m the same way when I’m cooking.
My dog waits expectantly every morning for his pieces of banana when I cut up fruit for my breakfast. (Also bits of apple).
I'm always looking forward to that part of the video.
@@sidd0123 I read comments to while I watch the video lol
@@TamarLitvot You eat breakfast together! My dog doesn’t like fruit. But she loves veggies.
Haha ya. Everybody eats :)
Kenji - when I'm slicing tomatoes that are ultimately going to be blended, I like to cut just to the left/right of the stalk-root so I only have to cut out one side. It speeds things up by removing the need to do both sides.
@@tubulartuber Yeah sure - in the video you see Kenji slicing the tomatoes from top to bottom evenly slicing across the stem root (1:19), and then for each side of the tomato, he cut in a V cut and removed the woody part (1:21 and 1:26). I was just making the observation that when I'm not too concerned about making the 2 sides perfect half-tomato pieces, I normally cut the top/bottom slice so that it doesn't intersect with the stem root at all, leaving one side without anything to cut away, and the other side is just one v cut to remove the whole woody piece.
Thanks for the shout-out to De Mi Rancho a tu Cocina. Doña Ángela is a national treasure.
I always think it and just want to express it, but I love most everything about you.
I imagine we would argue and debate everything, but almost always agree on each other’s points of view.
Thank you for being kind, empathetic, academic, and proud.
Have you ever had fried cauliflower with this egg batter? You have to par cook the florets, then into the batter and fryer. Served with the same tomato salsa, it is heaven on a plate.
At a loncheria in Guanajuato, the selection of the day was a whole head of cauliflower, steamed I think, with that red sauce. I think cauliflower is a neglected Mexican ingredient here in the US.
sounds really healthy and comforting
My goodness, sounds incredible. Will absolutely give that a try!
We can them tortas de coliflor. You don't need to steam or precook the cauliflower. You crush the cauliflower into small pieces and make patties out of them with egg and deep fry it.
0:10 - Poblanos being referred to as pasillas is a misnomer. Pasillas are dried chilaca peppers and dried poblanos are called anchos. Source: am mexican
Made this for mother's day today and my wife loved it. Thanks so much for all the help!
I love the smoky chili skin water adding flavor every way you can. I will most definitely be doing that.
I love "de mi rancho a tu cocina" too. Great channel for real cooking.
This is so authentic! My family and I are from Michoacán and they made them exactly like this all my life, and my wife does also. Delicious! We love them with queso fresco or cotija.
I recently discovered De Mi Rancho a Tu Cocina and love it. Planning to make her mole recipe soon.
Humon (not sure of spelling) just always looks like the sweetest, most chill doggo on youtube. Just patiently waits for his treats and takes them so gently.
It's spelled Jamón, which is spanish for ham.
@@lorenzoanaya992 Ahh, that's an incredibly fitting name.
I love chiles rellenos, but often I don't want to deal with making the batter and using a pan of hot oil. Several years ago, I picked up a copy of Janos Wilder's small-format cookbook, "The Great Chiles Rellenos Book." One of the recipes has you just roast the stuffed chiles in an oven. Skeptical, I tried it, and discovered that I hardly missed the batter; it was really the flavors of the roasted chile, filling, and toppings that I most loved. This led me to make chiles rellenos much more often. I'll roast and peel the peppers in batches of six or eight, and freeze them to pull out as singles or pairs for dinner. Kenji linked to De mi Rancho a tu Cocina's cheles rellenos video. Well, she also has one with the unbattered ("sin capear," "without a cape") chiles simmered in salsa made with roasted tomatoes and cream: th-cam.com/video/eQpAi5CogiQ/w-d-xo.html. So that's another option for a simpler, no-batter/no-oil chile relleno. -Tom
Nice suggestion, thanks for sharing :)
Yeah, the batter doesn't add much unless you really execute the dish to perfection. I've only ever had soggy batter at restaurants.
@@Propane_Acccessoriesmy step mom used to add bread crumbs to her batter to prevent the sog, but I don't and they turn out pretty good. I am more rigid about getting the excess oil off than she is, so I wonder if that might have something to do with it? Because I agree, soggy rellenos are not a good time
I often bake them bacon wrapped, like I do for jalapeño poppers
Your comment about the texture of the batter in the sauce reminds me of my favourite thing about proper Fish and Chips, the texture of the batter after having malt vinegar and the steam from the fish is amazing, and soaks up so much flavour.
I was recently hospitalized & there’s a Mexican restaurant across the street that I was drooling to get to for some rellenos after a week of lackluster hospital food... of course I wasn’t discharged in time for their lunch special, so I did what any self-respecting pro-am Kitchener would do... made them at home, but way more basic than this. Sadly my apartmebt’s kitchenette’s workspace is smaller than Kenji’s cutting board. Delish 😙
Treat yourself next time
Wow a shout out to Mi Rancho..I'll bet she's pleased. I love watching her and her daughter's videos. I live 10 miles from Mexico in Arizona so I get to eat a LOT of Mexican food...and make it as well. I've made chile rellenos in the air fryer before and they came out great. I make my sauce with the tomatoes, onions, jalapenos, garlic small can of tomato sauce and cilantro in a pan on the stove, I don't blend it as that's the way I was taught and I like the chunkiness of it as well.
Kenji, this is a tough cook, but these chiles are awesome, old school prep just like my granma used to make. btw, chiles en nogada should be your next challene.
I love chiles rellenos. It's a dish you really can't rush thru or cut corners. The only thing extra I do is saute some diced tomato and onions and mix them with the cheese for stuffing.
Kenjiiii!!! My wife and I make chile rellenos at home for special occasions and we learned a couple of new tricks watching you! Thanks so much !
escuchar a uno de mis héroes culinarios hablar de De Mi Rancho A Tu Cocina simplemente no tiene precio
I genuinely love your videos not only for the cooking but for the interesting and encapsulating commentary
I love your cooking and your explanations and expertise but I can't deny that having your dogs in videos is also a highlight for me
Was worried because shabu wasn’t there (and didn’t see her in a previous video). So glad she showed up at the end ready for her snack.
I love poblanos, and rellenos have long been my favorite hot-plate Mexican restaurant meal, so I'm not really sure why I'd never tried making them before. So I happily followed this method tonight, and they came out incredible-- some of the best I've ever had. Family loved them, too. Thanks, Kenji!
My very first job was at a restaurant in New Mexico and when there weren't dishes to wash the cooks would have me help them with prep work. We would peel hundreds of hot hatch green chiles for rellenos. When I make them at home I do it just like this but they would just fill the fryer baskets with chiles and dunk them into the deep fryer and that would blister the skins so well they would just come right off. The cooks didn't tell me about the latex gloves I could wear until after my third day of my hands being on fire and they thought it was hilarious. But since I didn't complain they taught me so many fun techniques and dishes.
Im so glad you knew about "mi rancho".🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽
Made this last night! Really appreciate your style of videos, being able to see what you're seeing is a major confidence booster when it comes to doing stuff I've never done. Definitely used the toothpicks, though.
My dad makes these all the time. Its a trip to watch kenji make them🥺🤌👨🍳 De Mi Rancho a Tu cocina is the GOAT
I was going to recommend that you put the peppers in a plastic container with a lid to catch all the moisture they release after being charred, and incorporate that “sweat” in your sauce to increase that delicious smokey flavor, but what you did with the peels could work as well. I’ll have to try it out the next time I make chiles rellenos.
You're a brave man to dive into those chilies right out of the pan. My fragile mouth hurts looking at the stream coming off this bad boys. More power to you.
Took your recommendation Kenji and just subscribed to the “De mi rancho a tu cocina” YT channel. Thanks for the info ✌️
Chiles rellanos vary widely from restaurant to restaurant. The restaurants I return to are the ones that make the best ones. Kenji, yours look as good or better than any I’ve enjoyed.
Love chile rellenos! Question on sauces. As many have pointed out they would never use store-bought tomatoes for an Italian sauce, but the method here for salsa seems to bring out a little more flavor in those store bought tomatoes by scorching in smoking hot oil for your salsa. Have you ever tried doing that but with Italian red sauce ingredients? Seems like it could work or would you just stick with DOP canned for Italian red sauce?
Kenji this reminds me of the Indian dish "mirchi pakodas " where we stuff the chillies with mashed and spiced potatoes and fry em in gram flour batter
Now that is an interesting idea.
21:06 wow, i thought the only reason to do this is to avoid oil splatter and never knew about the floating thing. i guess i never really looked it up and somehow any cooking video i've seen that showed it never mentioned that. TIL.
in the philippines, we have "dynamite" lumpia, usually served while drinking alcohol.
long green chili peppers / finger chilis are slit open lengthwise and seeded then stuffed (with cheese or cooked ground meat , or both), wrapped in spring roll wrappers, then deep fried
i'm curious to try out different variations derived from both dishes
Many restaurants I cherish put a bit of cinnamon in the salsa for chile rellenos, it is a lovely touch.
I’m sure this recipe is great as all of Kenji’s seem to be. But my all time favorite relleno recipe is Diana Kennedy’s. It’s stuffed with a pork picadillo and the tomato sauce is sublime. That version can be found all over Oaxaca and often uses dried pasilla oaxaqueno chiles instead of the fresh poblanos.
I thought poblanos were called ancho chiles when dried, aren't pasillas a different verity?
Yeah I misspoke.
Yes, ancho is the dried form of the poblano. I don't know where the story came from where pasilla meant poblano (you see this everywhere on store labels and on restaurant menus in the southwest US), but the pasilla is a *distinctly* different chile. The actual pasilla is the dried version of the chilaca and is thin and narrow like a serrano.
@@tedsteiner Damn, thanks I never knew that
It's regional too. Here in Los Angeles dried poblanos are often labeled Pasilla-Anchos. The true pasillas are a similar narrower variety.
Love chile rellenos one of my fave dishes that my parents make for me, you should try it in a burrito but instead of the salsa just place the chile relleno in a flour tortilla, with some mexican orange rice we add a can of corn to the rice,and some pico de gallo and mexican crema. Love your videos!!!
There's a place in Lake Jackson TX called La Casona that does that. They take it a step further and basically turn the dish into enchiladas. I'm sure that's sacrilegious, but it is amazing.
Whenever I go to a new Latin restaurant, I order the Chili Relleno. How good it is is usually a good indicator of the effort they put into all of their food.
I never know what to do with test dishes. What if it isn't good? Do you leave?
I was always told to get the egg or kappamaki at a sushi restaurant for the same reason. But I'm not going to just order those and walk out if they're bad.
Hot and sour soup at the Chinese places. Sometimes it looks and tastes like dish water, other times it is an umami bomb.
I have been making chiles rellenos for years. I learned some things from you today, Kenji! I will try the chili skin tea in my next batch of sauce. And the blender! Have you ever tried adding a pinch of cinnamon and ground cloves?
You know what's up w the cinnamon
One of my favorite dishes my mom makes at home 😋
I like the diced up tomatoes and queso fresco cheese she puts in them
Hey, Kenji. Any chance we can get a video for risotto soon? I've been wanting to try my hand at making it. As with most of the stuff I cook for the first time, though, I usually wait for you to weigh in on the "industry secrets" in a video. Would appreciate it immensely.
Hey Kenji, I love De Mi Rancho as well! Thank you for giving her a nice endorsement :)
My mom would always have extra egg batter, so she would fry up the egg and fold the leftover cheese in. This would be for my baby sister who did not like the chile roulette. Also, my mom makes the caldo with oregano and thickened up with a bit of flour roux. Delicate and delicious!
You can tell he was really wanting to eat these because he usually takes a quick bites and ends the video but even though it was scaldingly hot he was MUNICHIN
Kenji! We make it our calling to expose all of our friends to good chili rejenos! How about the other recipe with cashews and pomegranate seeds too! I’ll ask my wife if she knows of this! So lucky to be wed to Hispanic cook!
Love your shout out to one of the best channels on YT.
One of my all time favorite mexican dishes or just in general! Thanks for sharing Kenji.
Would love to see a chiles en nogada video in the future
p.s. best place I've ever found for rellenos is Albuquerque, NM. Just about wherever you go in that city has bangin chile rellenos on the menu
Kenji, could you please make Lomo Saltado? I love your other Peruvian dishes.
Correct me if I'm wrong, but those are not Pasilla chiles. Pasilla chiles are the dried form of the Chilaca pepper. Those are no doubt Poblanos, which when dried are either Ancho or Mulato depending on whether they were dried green or ripened.
That is what I was thinking as well.
You are right. I misspoke.
50 points to Gryffindor
11:20 Kenji talking about peeling the chillies : "I love this part of the process. It's always so appealing to me."
Haha was that an intentional appealing/ a-peeling pun?
Of course it was, it's Kenji lol
knowing kenji def intentional
ofc... hes a master of dadjokes.
"I love this process. It's always so aPEALing to me"
-Kenji
As soon as I heard it I went in the comments to see if anybody else caught it
"We're going to peel these! I love this part, it's always A PEELING to me..."
You punny nut, hahahaha love ya
Imagine being Kenjis neighbor always seeing him eating food directly in front of the window.
With a GoPro on his head no less
and imagine not knowing what he do on internet… and you struggle with cooking 😂
Asserting dominance.
looks tasty. I love that Mexican dishes always have an element of danger I.e. The cooking of chillies over an open gas flame or the spluttering salsa :D
Something that's interesting is that individual flavours are more highlighted when not using stock. This is mostly true when making any Indian style curry or subji. Try making any spicy curry with regular water and then stock. The water one will have a much more pronounced flavour.
It's a weird less is more kinda deal.
So I can see a similar thing with that salsa.
Thanks for the tips on the batter, Kenji. This is one area that I always have trouble with.
I am eons underneath you in cooking, which in itself is a major understatement. I’ve only recently found your channel, and your video on a chopped cheese is the video I followed to make my first attempt at the sandwich. Needless to say the family loved it, and now I’m watching your videos religiously. Thank you for your expertise in cooking and helping us home cooks broaden the horizons in their kitchens!
One of the greatest dishes of all time.
Nice one Kenj, love these long ones. Thanks man
Great video Kenji, chiles rellenos are one of my all time favorite dishes. Growing up my aunt would stuff them with a mixture of low moisture mozzarella, and what was essentialy mashed potatoes. They were phenomenal. The pure cheese versions are delicious, don't get me wrong, they just don't hit the same for me though.
Love the bowl tek. I normally use the reusuable ziploc containers to skin my roasted capsicums but I'll try the bowl tek.
De mi rancho a tu rancho!!
Uff lo mejor
Great show. Very instructive technique.
Kenji, I love all your vids. But the Rancho a tu Cocina was amazing. How she used her hand to hold the onion while she sliced it, separating the yokes and whites, beating egg whites with a whisk and so no... great stuff!
I stole the “pepper skin tea” technique for a roasted red pepper cream sauce and it was amazing! Just soak the skins in reserved pasta water and strain it into to your sauce along with the peppers.
Jamon's cameo at @3:30 really makes this video that much better
Happy 1M subscribers Kenji.
My mom always makes two versions ones witch cheese similar to these and one with ground beef and potatoes, which I prefer
So nice- my favorite Chicago-style Mexican place did a relleno burrito that was just awesome.
Love the shout out to Casa Romero! I’ve eaten many of their chiles rellenos.
Hi Kenji. Can you show us the proper way to dispose of used cooking oil? - Big Fan!
One the best ways is to get an "oil treatment powder" type of product. It makes the oil into a semi-solid, which you can dispose of via a bag in the garbage. If not that, then you can use my mom's technique: put the old oil in an old yogurt container, freeze it, and then toss it out on the day the garbage goes out. Hope that helps!
used to eat chile relleno burritos in the mission district in San Francisco, couldn't get enough of that stuff
Grew up in Tucson, this recipe speaks to me. Can’t wait to make it.
Kenji…Question:
You store pizza stones and pans in your oven. Does that affect the efficiency or dynamics of the oven? Thanks!!!
I've wondered the same thing
I did this for a while, and my pizza stone ended up breaking, but I'm unsure if the two things are related. My understanding is that your oven turns on and off to try to maintain the temperature you set it to, and having a big piece of hot stone or metal in your oven helps keep the temperature more consistent when your oven turns off.
I imagine it'll act as big heatsink making it take longer to preheat but will keep the temperature stable
I saw that and was wondering the same thing. But in this case he's just using the broiler so the temp of the oven doesn't really matter, just the top heating elements. That's probably why he left them in there. If he was baking and needed the oven preheated that'd probably affect the oven's efficiency.
@@jtavrisov yup, i have a cheaper oven since i rent in an apartment, and that’s exactly what happens. Pretty nice when i want a consistent set temp, but a pain in the ass to preheat. Also leaving it in enhances the nonstick seasoning on the griddle side
My gf is obsessed with chile rellenos but she's yet to find a good one in Oklahoma City. I've never ordered one in my life, but I'm going to make these for her as an awesome weekend surprise! Thank you for the recipe and demo!
Mine came out more puffy than yours, but how oily is normal? Mine really soaked up oil. The temp was kept between 350 to 375. I just roughly made the sauce using what I normally do, but I appreciate you pointing out that it is rather liquidly and in the past I kept my sauce too thick. Also, dipping the fried chiles in the sauce I did not know. In the past, I was trying hard to keep the crust and spooned the sauce on. I also used the leftover batter and fried up some cauliflowers and asparagus. Reminded me of some beer battered fried foods. Thanks for good video.
Really love the wide view for occasional context .
... and to reduce the head camera whipping back and forward repeatedly, making me feel sick 🤢
I don't know how people eat food right when it's done without burning themselves. Looks delicious!
I am shocked - the first video, where Kenji got something wrong.
Pasilla chiles is a whole different chile - and it is an US American thing (nobody really knows why). Dried Poblano chiles are Ancho chiles.
The fresh version of a pasilla is the rarely seen chilaca chile….
My favorite Mexican dish.
Making a smoked chilli tea is goddamn GENIUS!
Awesome video as usual. Please do a video of your "Best Chili Ever" recipe that I saw on serious eats. Love your channel!
Ooo that cheese pull 🤤
Love your videos. I’d like to know, what is that wooden brush that is in your sink?
Very similar to how Rick Bayless demonstrates it. Just picked a bunch of pablanos so the timing is great.
Damn, as a mexican myself I'm really impressed! Nice video :)
Hi Kenji. Just wanted to say Hi and that your my favourite TH-cam !
Lol I left a comment on one of your earlier videos in your new place asking if you missed your old cooktop/oven in SM sounds like you do!