After just watching your version a few days ago and then following up with ordering Chilis Rellenos for dinner, I guess we're having Chilis Rellenos again tonight. The craving is too strong to resist.
When a local Mexican restaurant changed ownership, the quality of the food plummeted. I ordered a dish with a chili relleno and what I received was a pile of mush with a sliver of bell pepper on top. I have not been back, so I am delighted to find Rick's presentation. I have been following his show on PBS since the early 2000s and have several of his cookbooks and I trust him. Thank you!
Rick all I can say is my parents were from Mexico City my mother couldn't cook anything when they got married But I'll tell you what after I came along she was an excellent cook and real estate entrepreneur and I just want you to know that your recipes are the most authentic That I have ever Had the pleasure of making And it takes me back to my childhood Thank you for all the hard work you put in to make these recipes available to us keep up the good work 👏
My mother made her Chiles Rellenos, Oaxacan style. Our neighbor was from Oaxaca and she taught her how to make them. We happen to like the Anaheim chili stuffed with Jack and Colby cheese. Sometimes I stuff with pepper jack just to be different. Thank you for sharing these two techniques for making Chili Rellenos. Muy delicioso.
One of my favorite foods. When I first discovered them they became my measure of quality for new Mexican restaurants. If they did this difficult thing well, everything else was probably well made, too.
Chili Rellenos are my base test for a new restaurant. Easy to screw these things up. The batter shown here is way too thick for my tastes. The sauce for the entrees is very important too. I like rich chile based sauce, and not tomato based. I spent most of my life in the Southwest, and am very picky. Rick seems to not like much spice, and would run screaming at the hotness of Texas or New Mexico food!
A twist to the tomato sauce for the Chiles Rellenos and also Tortitas de papa capeadas , is to add a pinch of sugar, and cinamon it makes the whole difference . My mom did it like this . I love your enthusiasm for the mexican food , as a mexican I have not found any flaw on your recipes . You are very thoughtful and have all the little details and ingredients . Congratulations . Our cuisine is so rich and varied .
I made these Chili Rellenos yesterday. I used the freezing technique, it's a game changer. these were better than restaurant quality. Thank you MR. Bayless.
I used to eat at a place in Hilo Hawaii called Ruben‘s Mexican Restaurant , the owner was Ruben he was from Mexico City and this is how he used to do chili Relleno’s I believe it is the only way to do them. It’s so simple but not many people can do it right. Rick Bayless always hits the mark👌🏻
These were LEGENDARY at the Frontera Grill. You had to wait in line before the restaurant opened if you wanted to stand a chance of getting one before they ran out. Went there in the late 80's GREAT FOOD!
I love these, and throughout our 35 years of marriage, my cooking of chiles rellenos has always been the evening associated with romantic closeness. Your video is helpful for me because traditionally I will dirty every pot, pan, bowl and utensil in the entire kitchen
I have always made rellenos with Hatch New Mexico green chiles, as my mother and grandmother did. We use basically the same recipe as you with cheese but we also add raw chopped onions to the stuffing. We use New Mexico green chiles which we roast and peel. Instead of the tomato sauce we use Hatch New Mexico red chiles to make a smooth, spicy or mild, red chile sauce or using Hatch New Mexico Green chiles we make a smooth, spicy or mild, green chile sauce. Either sauce is delicious. Loved watching this video!
One important step that Rick missed is cutting a tiny slit on the surface of the peppers before the initial deep fry. This will significantly reduce the possibility of the poblano peppers bursting from the accumulated heat inside. It can lead to some really nasty burns, take it from a Mexican cook!! Rick rocks!!
I lived in Texas for 40+ years and became accustomed to Mexican food. I also became a fan of Rick's various TV shows. I love his enthusiasm and techniques. He always explains things and why you need to do them. probably the best chef out there.
I just made this! Omg! Thank you for all the techniques! Before, in the past, my rellenos were a disaster 😢😂 I never used flour 🤦🏻♀️ I love you!! You’re one of my favorite chefs!!
I spent 15 years in Arizona's Sonoran desert and learned so many Mexican dishes, but this is my absolute favorite. El Charro' is one of the most authentic restaurants in Tucson.
I have lived in Tucson all my life (75 years of it). El Charro and Mi Nidito are my favorite. By the way Mi Nidito has been sold. I hope the new owners keep the same menu.
I always use the freezing method then finishing in the oven after frying. I thought I was cheating, nice to know it's your method as well, make me feel respectable about doing it that way.
I’ve used your recipe for years and it’s always a joy. I seem to recall that the sauce recipe in at least one of your books calls for a hint of cinnamon and touch of Mexican oregano - both of which make the flavor just a little more complex.
This brought back memories of my mom making chile rellenos. She'd use canned chiles, stuff them with long sticks of Monterey jack, shallow-fry them with an egg coat. Fried eggs, chiles, cheese and tomato sauce is a winning combination, regardless of technique.
I've been working on making Chile rellenos for decades bc they're my all time favorite Mexican dish. This video has helped me a lot! I love the idea of the batter being all the 3 things together. All other recipes will call for dipping the Chile 3 x. And I love the tip of freezing them a bit before hand. Great ideas and I can't wait to made some again soon.
These ones are really fluffy and beautiful!!! Some people think chiles rellenos are not spicy and all (which is actually true), so there's a version of these with jalapeño chile, which is my mom's go-to recipe. In my family, we don't like them soaked in anything, so my mom serves them over red rice and we make tacos of rice and chile. I think this variation is also common since I've seen them with rice in Veracruz, although my mom is from Guerrero and many more in our family cook them like that.
Holy cats, jalapeño rellano poppers would be amazing with a tomato/guajillo dipping sauce; like a sauce I made last week for chillaquiles - that's inspired! No one steal my idea!!! 🤣🤣🤣 Or, just call them jalapeños Mulege (moo-la- HAY); my town in beautiful Baja Sur 🏝 🦎 🪰🪰🪰🪰🪰🪰 Or stuff the jalapeños w/ sautéed chorizo & piped mashed potato & use a cheese sauce... could do a lot w/ these techniques.
More often than not, the Poblano chilies are not hot. Sometimes, you will get a batch that for what ever reason, they are spicy hot. If you like the spicy hotness, try adding some sliced Jalapeño to the tomato sauce this will give it a new kick. When I make them, I make the sauce a bit more watery (more broth) and drop the Rellenos into a large pan and soak them in the sauce. These are known as Chile Rellenos Aguados or “drowned”. By sitting in the sauce, the cheese will remain hot and melted. Other than that, well down once again Rick! You are a master!
Chiles rellenos are my fave!!! I buy poblano peppers with the intention of making them chiles rellenos but I always give up and end up making rajas con crema instead... never fails 🤦🏻♀️😅
Hay que tener paciencia yo sé hacer unos Chiles en relleno yo solito me enseñé yo soy mexicano de Jalisco si hacer una birria de res que hasta Los dedos se chupan si hacer UN caldo There is rickissimo se hace mucha comida gracias A mí mama que me enseñó YA mi papa Y soy hombre me encanta cocinar
It’s amazing, how many (otherwise excellent) YT cooks ignore that most critical detail: heat/temperature. Much appreciated. I think all of my great cooking failures have been due to incorrect temperature management.
In many decades of our travels throughout all of Mexico it's a treat when you find a cook is a little family run place who knows by decades of experience the precious oil temperature for the best deep fry.... No fancy thermometer or high science, just years of cooking every night. Once we were in Dolores Hidalgo and we found this tiny little one table place where an ancient woman deep fried gorditas. They were heaven.... Not greasy, just the perfect crispy golden with fillings warmed ideal.
Thank you, Rick! I just discovered you recently. I was on my porch cleaning jalepenos, aji, Anaheim and poblanos wondering if I could even dare to make rellenos. Your video is today's evidence that there is a God and he loves me :) THANK you!
Love the way you explain and give background info. My Mexican mama has always made it very similar but to serve she reheats the battered Chile in the heated sauce for a few minutes on each side. Not to long so the batter stays in tackt. I prefer it this way. The egg batter soaks up the tomato sauce. Also we always add garlic to any sauce or salsa.. love the way you respect the traditional Mexican cuisine ❤❤
Chef Bayless, thankyou for the video! My first paying job was at a Mexican restaurant in Southern California in the early 70's. While they called me a cook all I pretty much did was plate and heat the dishes in the oven before service. The Chile relleno we served were prepared by older ladies in the mornings before the resturant would open. In preparing for service we floated a few at a time in a large pan with sauce. The chilies used were Anaheim with a slice of a mild cheddar cheese inserted into the chile before dipping into the egg batter. The sauce we floated the rellenos in was unlike anything I've seen/tasted since. The sauce was tan colored with copious amounts of ring sliced onions and was of a color pretty much matching the lightly colored fried relleno. The sauce was not tomato based. I know the cook was from Tijuana, Mexico and thinking it was perhaps a regional thing I have sought out and have asked others from the area if they were aware of the sauce, the answer so far has been no. I'm wondering if this was perhaps an Americanized version for the sauce. Are you aware of the sauce I'm speaking of? Can you point me in the direction to find such a recipe?
I’ve been making Chile rellenos for more then 25 years, they are absolutely my favorite!!!! You seriously just taught me so many new tricks! Thank you!
Just made these for dinner tonight along with Mexican rice and black beans - easier than the way I was making them in the past! The skewers instead of toothpicks works much better than toothpicks and after freezing can be removed before battering and frying - the freezing sure does make them easier to work with. Thank you sir for this great video recipe!
My mom chars the chile first then she lets them steam in a plastic grocery bag then when they cool she scrapes the skin off. My grandmother also makes these but with beans inside in a tomato caldo no breading or frying. This is my favorite way to consume them
Interesting, normally I do not like watery tomatoe sauce, because it makes the batter soggy, but your grandmother made a caldo no batter or frying, so chili is not swimming getting soggy in tomato sauce. It is a caldo! ! , 😊 I will try it. Thank uou
Here's why I love this channel: "The oil's already hot"- so why not blister the skins in it? (Why didn't I think of that about 3 tries ago??? I've been using the broiler.) I strain the oil and keep it in the fridge. That's another one that I should've thought-of. All Rick's experience leads him to express these pearls of wisdom that accomplished beginners, like me, would have to give a lot of thought to. Rick explains why things work, or won't work, alternative methods and ingredients included. Another big thanks! (Now if I could only find a Mexican Grocer in Metro Phoenix- Google isn't much help- now I have to ask some Mexican friends).
I love this video, Rick! Thank you ❤ I love chiles rellanos. My dad, a scientist at Los Alamos lab made the best I've ever had. I always think that making a great rellanos is the true test of a Mexican restaurant. I'm going to try both your methods. Ive never seen the laddling of the batter into the frying pan before.
Rick, I made these for the family tonight. Ohhh my goodness! So much better than any restaurant I’ve had them at. This is our new favorite! Thank you so much!
My father taught me how to make them. Egg whites only merengue then dip cheese stuffed (Monterey jack sticks) Anaheim or better Hatch chiles. I buy a box every year and roast them, sweat the skins off then seal them and freeze till I need them, set on oil covered skillet. Use a spatula to drench while frying turn over until golden brown. Serve with very simple sauce of onions, bell pepper, tomatoes, salt and pepper, Mexican oregano and can of tomato sauce cooked about 20 minutes. Pour sauce over relleño. The best you’ll ever have I personally guarantee. Thanks for the 🎥. 🙏💪🌎🌏🌍❤️🇺🇸🖖
Love making and eating Chile Rellanos! Like Tamales, a labor of love! It seemed your oil blistering method left a sturdier pepper compared to broiling. I've taken to using Oaxacan string cheese as my filler to make it a bit easier with the softer walled peppers. I'll have to give the oil blistering method a try. And those pan fried Oaxacan Rellanos, thats on my definete list to try. Holy mole'(y) they look fantastic! Thanks Rick!
There are very few things tastier than a well made chili relleno. I've been making them for years suffering to get them all made , hurrying to keep them warm to serve everyone. Now I see I can freeze them filled, cook them and then reheat them in the oven. Thank you Rick, I will make them more often now that I know your methods💘
Easiest way to peel the Chile after blistering them is to put them inside a sealed plastic bag, that is to sweat them…. By doing that., the skin becomes lose faster! Everything else was done gracefully and those chiles look very appealing! Felicidades 👩🍳
Rick they look very good. What we do home cooking we put the chiles to heat inside de sauce, so the sauce will have a different taste, try that way. God bless you and your family
To prep poblanos: I set my handy-dandy, DIYer’s plumbers torch on my cooktop with the fan running and fire it up. Then I grasp a chile in a pair of metal kitchen tongs and move/rotate it through the torch’s flame, changing the tong’s grip to get at the part of the chile previously covered by the tongs. Takes about a minute to blister the outside of a pepper; then, I drop it into a paper bag and fold the top over to keep in the ”steam” from the warmed pepper. Repeat as needed until all peppers are blistered. Once the last one has cooled, the “steaming” has loosened the skins on all the peppers and they pretty much slide off. A quick pass over the flame takes care of any stubborn spots.
Thank you very much, Rick ! I've watched many videos of Chiles Rellenos, yet, I can say I've learned so much from your video. Chiles Rellenos is my favorite of all Mexican cuisine.
Mr. Bayless, I had my first Chiles Rellenos in Tubac, AZ (ever been?). It was the plain cheese version. In terms of food experiences, it was life-changing because of the comfort it gave me while being simple. Add rice and beans and it's a full meal, right? Keep up the good work. You're appreciated. -Stephen
I'm now going to appreciate my mom more when she makes these. I have watched her make this many times and know the steps but for some reason I guess I just developed the idea that it wasn't that complicated until I saw this video!
I don't think this a complicated dish, it just has a zillion steps with lots of food prep. Tedious, yes but in the end it's so worth it, especially when everyone loves it. :-)
My husband loves chile rellenos, but I don’t make them very well and are labor-intensive. After watching you, Mr. Bayless, I’m going to give it another try. Thank you for your videos! ❤️
@@MissHappiness36 Good Heavens NO! What I did do was research recipes for Chili Rellenos CASSEROLES. Much less work....same great taste. Good luck to you. p.s. do not use his method to prepare your chilies. Not good. Best to roast over open flame or in broiler. Then put into a sealed bag to steam for 15 min. Then scrape with the rim of a spoon or wadded up paper towels. SO MUCH EASIER.
Rick, in Central Mexico the shredded cheese is mixed with chopped raw onion before stuffing the chiles. Unfortunately, you can very seldom find Chiles Rellenos prepared like this in the United States. Other than that, the rest of the preparation is typical in Mexico with the exception of serving it with a sauce. Thank you for your delicious recipes fellow, Chicagoan!!!
the part of mexico my mom is from Jalisco they serve it with tomato sauce. I have seen both dry and wet versions of the chile relleno though. That is the cool thing about the different states (or even from city to city too) is they put their own touch sometimes
Rick I've been watching you at least 30 years and your aging gracefully I wanna say that my father is a chef or was he didn't do the freezing method and I think in Mexico people don't do that but I will say that is a really good thing I love how you visit Mexico and learn about the food and culture thank you so much so glad for RUclips and PBS where I started watching you.
I love chiles rellenos but I am so lazy to make them 😭😭 but when I make them... they are so delicious. My mom used to make them with ancho chiles hydrated.... soooo good! I just remember she also makes jalapeños rellenos.... 😋😋😋😋
Hi Rick, I'm obsessed with rellenos! I'm a gluten free gal and have used cassava flour as a sub. It works well I'm relieved to say. i also make a rellenos casserole, using same ingredients and method and it is awesome and no frying involved.
Wow....thank you so much chef for taking the time to educate us and passing all your culinary knowledge....cannot wait to try this....gonna get cool in chicago soon....perfect dish to warm us up
Sometimes I use a paper towel to grip the skin when peeling and I prefer to use queso Oaxaca (quesadillo) for stuffing. Your Colby/Jack chees is awesome too.
Always loved to eat them & always wondered how to make them. You really answered all of the questions I had. Thanks for sharing your talent. Keep up the great cooking! 👍😎🔥🔥🔥❤️🙏
A labor of love for sure. I did pretty good frying, peeling, & stuffing. Froze them overnight last night. However, I think I made my egg whites a bit too stiff. The batter didn't want to quite grab onto the floured chiles, so I had to kind of paint the batter onto them. Not quite so pretty as yours Rick, but I think they will taste delicious.
Delicious recipe, I love the way Rick respects the cuisine and even those of us born in Mexico have lots to learn from him. I think it's important to cut a small slit on the chile before putting it in the oil because if you don't, they sometimes explode and splatter hot oil all over the place. Adding salt to the skin helps with the blistering and makes it easier to peel. Usually in Mexico, we roast them directly over the fire rather than deep frying them, then place them inside a plastic bag to help with the blistering, and also it helps soften the flesh.
Rick, chile rellenos are my favorite Mexican food since i ordered one in a restaurant in Puerto Vallarta 30 years ago. I will try to make this recipe. Wish me luck.
Okay, New Mexico native here, and I just started the video. I grew up eating and making chiles rellenos, so I'm interested to see what you've got for us. I'll be back... Okay...interesting. We always used a cornmeal batter, not flour. And we've been doing that for over 70 years (my mother). So I am also surprised to see the first sources of recipes in a quick search use flour. There _are_ recipes that call for cornmeal, but they're apparently not the most common. Well, you learn something every day! I enjoyed the video, and I look forward to trying this new old recipe!
Been making these for years. Love them. Being a native Texas I do use pablano However I love subbing with Hatch green chiles. Also I roast the chilies and throw in a zip bag for a few minute hot that makes pealing a breeze.
My favorite Mexican dish, always get it, but all over the map from so-so to great, always a gamble it seems ordering these. I love to cook and learned so much I didn't know before, will be employing this at home. Thank You!
Another great video! I love seeing these authentic recipes come together and hearing your descriptions about the history and regional variations of the dish. Two questions: Do you remove the toothpick after freezing? What meat would you typically stuff them with? All the recipes I find seem to be cheese only. Thanks!
Interesting . Things I’ve learned when making these: This is a very humbling recipe. I’ve made them several times. My first 3 times was a failure. I’ve made the mistake of having the flour fall inside of my chiles- and it ruins them….that’s why the toothpicks are so important! Another mistake is not having the oil hot enough before you place the Chile in. I heat my chiles on the direct heat, but I noticed your frying technique keeps the shape of the Chile intact so I may try it your way. Chile rellenos come out better if you use fresh cheeses like cotija or queso fresco. You don’t have to worry about the cheese melting and running outside of the Chile- it happened to me once. You can always make the Chile without the egg batter just with the cheese inside and just serve it with the tomato sauce. It saves A LOT of time. EDIT: I make these weekly now , and the secret is deep oil sauté pan and lots of oil. If the flour gets inside the chile, no big deal, the oil will cook it.
I love the idea of using queso fresco and no egg batter. Cher’s will soften, but melt and make things harder, When I do use egg I was taught the meringue method.
The flour on the peppers, and dipping them into the batter is the part I needed to see. Anyone who makes these is a winner. When we fly back to the states from Padova, Italy, I make sure my first plate of food has a chile rellenos on it. Now I can make my own much better. Rick, you are the Rick Steves of Mexican cuisine. Bravo!
I've only tried the CR casserole, but am encouraged to " try the fry !" I have a new benchmark now for evaluating the CR at my favorite Mexican restaurant. Thanks !!
Growing up my parents would make them with queso fresco and chopped onions, and I continue making them that way. Oh, my dad would whip the egg whites with two forks.
Every real Mexican knows how to do it!!! I learned when I was 12 to cook!!! And I can beat the eggs with a fork…… takes a lot of time….. and skill…… sore arms after!
I love Chile Rellenos. The best one I ever ate was this little hole in the wall Mexican Joint. The recipe was his mom's and she was from the Baja region west coast. It was almost pastry like with a fried empanada cross hatch over the egg soufflé. That version was only on the menu when mom was in town working in the kitchen otherwise you got the standard version. Too bad the Baja Bistro went out of business during the plandemic... RIP...
I’ve always made my rellenos the Oaxacan way. I didn’t know it had a name until now! I use Anaheims or New Mexico greens and smother them with a New Mexican red chile sauce (no tomatoes). I think rellenos are my favorite Mexican food!
I am going to assume your New Mexican cause that’s how we make them here, with Hatch green chiles and a red chile sauce. Plus, you spelled chile correctly and not like Tex-Mex chili.
Your final products were beautiful; though my friend from Hermosillo, Mexico Norte skipped about half of those steps, and would no more freeze his nice peppers than you would a rib-eye. Additionally, the Tex-Mex craze w/ food slathered in Cheddar/Jack is delicious, and I am not knocking it in any way; but is nowhere near original Mexican cooking in my limited American opinion. Alfredo, from the Universidad(culinary) stuffed his rellenos w/ a delicious micro-cubed potato in an onion heavy pico-esque filling. Cheese came as a topping in the form of queso fresca. Do love how scientific you are and your passion shines through!
I hope that Oaxaca relleno had Oaxaca cheese in it. Oaxaca cheese is my all time favorite. I have been to Oaxaca twice and both times we ate at a restaurant that served Oaxaca cheese and tortillas as an appetizer. It was to die for. Beautiful video, thanks!
Hack..for crisper chillies..cut stuffing slit first before grilling/ chatting.Use corn starch instead of flour in all parts of recipe. Buena suerte Dee
Yum one of my all time fav dish. That is a beautiful batter. I’ve never blistered in oil though, opened flame was my method prior to this vid. Not all restaurants make good batter & sauces for these. I’m picky w/ the batter & how cooked the chiles are. The only time I could truly enjoy it would be when my bf’s mother feels like making them which is very very rare . I have a feeling her methods are very much like yours. So glad you have a vid on one of my fav dish! I will have to try! This dish definitely takes technique, time, and patience. Thank you!
My favorite restaurant is in Maryland and they have the best Chili Rellenos I've ever had in any country. A true cheese rellenos. Its sooooo divine. I've asked other Mexican restaurants why they don't serve it and they say it's too labor intensive! If you ever visit the Baltimore area please visit El Saltos Mexican Restaurant. The one in Brooklyn Park is the flagship of the trio and has the best in my opinion! Then let me know how it compares? I'm addicted. The pepper, the hot melted cheese, the batter, the sauce on top! Ahhhhh. Divine perfection for a dish!
These are my absolute favorite.
Sup Kenji ✌
After just watching your version a few days ago and then following up with ordering Chilis Rellenos for dinner, I guess we're having Chilis Rellenos again tonight. The craving is too strong to resist.
Rick hits me in my Chef John spot, just that calm, friendly reassurance. I imagine hanging out with both of them would be like meeting Santa.
Kenji just stopping by to show some love haha,... my fav, as well.
@@esrevinu. Love it!
My Italian mother learned the Oaxaca-style to perfection. Restaurants couldn’t come close to home. What a labor of love.
When a local Mexican restaurant changed ownership, the quality of the food plummeted. I ordered a dish with a chili relleno and what I received was a pile of mush with a sliver of bell pepper on top. I have not been back, so I am delighted to find Rick's presentation. I have been following his show on PBS since the early 2000s and have several of his cookbooks and I trust him. Thank you!
I put a a fire roasted Serrano and a clove or two of garlic in the blender, for that heat! But to each their own. Spot on Rick!
Gracias Maestro!
Rick all I can say is my parents were from Mexico City my mother couldn't cook anything when they got married But I'll tell you what after I came along she was an excellent cook and real estate entrepreneur and I just want you to know that your recipes are the most authentic That I have ever Had the pleasure of making And it takes me back to my childhood Thank you for all the hard work you put in to make these recipes available to us keep up the good work 👏
My mother made her Chiles Rellenos, Oaxacan style. Our neighbor was from Oaxaca and she taught her how to make them. We happen to like the Anaheim chili stuffed with Jack and Colby cheese. Sometimes I stuff with pepper jack just to be different. Thank you for sharing these two techniques for making Chili Rellenos. Muy delicioso.
Similar style to Mew Mexico
One of my favorite foods. When I first discovered them they became my measure of quality for new Mexican restaurants. If they did this difficult thing well, everything else was probably well made, too.
Most of my family members and me judge a Mexican restaurant on their salsa, salsa not good, then we don’t think anything else will be.
I have that exact same standard. :D
I totally agree. The worst Mexican restaurants leave the seeds in the chiles. 😩
Chili Rellenos are my base test for a new restaurant. Easy to screw these things up. The batter shown here is way too thick for my tastes. The sauce for the entrees is very important too. I like rich chile based sauce, and not tomato based. I spent most of my life in the Southwest, and am very picky. Rick seems to not like much spice, and would run screaming at the hotness of Texas or New Mexico food!
@@loboheeler I made these and the batter isn't to thick at all. make them his way and then critique. They were the best.
A twist to the tomato sauce for the Chiles Rellenos and also Tortitas de papa capeadas , is to add a pinch of sugar, and cinamon it makes the whole difference . My mom did it like this . I love your enthusiasm for the mexican food , as a mexican I have not found any flaw on your recipes . You are very thoughtful and have all the little details and ingredients . Congratulations . Our cuisine is so rich and varied .
I think Rick was Mexican in a past life. His passion and mad respect for Mexican cuisine oozes through all his recipes and videos.
I like a good pinch of cinnamon in my sauce as well.
👍🇲🇽🏁
I made these Chili Rellenos yesterday. I used the freezing technique, it's a game changer. these were better than restaurant quality. Thank you MR. Bayless.
If you would have put your chilies in a plastic bag you would have better luck peeling them
I used to eat at a place in Hilo Hawaii called Ruben‘s Mexican Restaurant , the owner was Ruben he was from Mexico City and this is how he used to do chili Relleno’s I believe it is the only way to do them. It’s so simple but not many people can do it right. Rick Bayless always hits the mark👌🏻
These were LEGENDARY at the Frontera Grill. You had to wait in line before the restaurant opened if you wanted to stand a chance of getting one before they ran out. Went there in the late 80's GREAT FOOD!
I love these, and throughout our 35 years of marriage, my cooking of chiles rellenos has always been the evening associated with romantic closeness. Your video is helpful for me because traditionally I will dirty every pot, pan, bowl and utensil in the entire kitchen
I have always made rellenos with Hatch New Mexico green chiles, as my mother and grandmother did. We use basically the same recipe as you with cheese but we also add raw chopped onions to the stuffing. We use New Mexico green chiles which we roast and peel. Instead of the tomato sauce we use Hatch New Mexico red chiles to make a smooth, spicy or mild, red chile sauce or using Hatch New Mexico Green chiles we make a smooth, spicy or mild, green chile sauce. Either sauce is delicious. Loved watching this video!
Yes. Being from New Mexico and having lived near Hatch, they're the best. However there's no comparison to fire roasting IMO.
One important step that Rick missed is cutting a tiny slit on the surface of the peppers before the initial deep fry. This will significantly reduce the possibility of the poblano peppers bursting from the accumulated heat inside. It can lead to some really nasty burns, take it from a Mexican cook!! Rick rocks!!
I lived in Texas for 40+ years and became accustomed to Mexican food. I also became a fan of Rick's various TV shows. I love his enthusiasm and techniques. He always explains things and why you need to do them. probably the best chef out there.
I couldn’t agree more! 👍
Nah. Master Chef Jacques Pepin is (imo) numero uno. Rick is #2.
Lo siento..... Not gonna argue.😊
I just made this! Omg! Thank you for all the techniques! Before, in the past, my rellenos were a disaster 😢😂 I never used flour 🤦🏻♀️ I love you!! You’re one of my favorite chefs!!
Yes! It was so difficult to coat them for me before watching this video. Adding flour to the batter👌🏾👌🏾
@@zenaidagarcia1585 right! thank God for you tube!
I spent 15 years in Arizona's Sonoran desert and learned so many Mexican dishes, but this is my absolute favorite. El Charro' is one of the most authentic restaurants in Tucson.
Yes, I lived in Tucson for 16 years, El Charro is awesome!
@@billthebutcher2 I have el charro in Michigan and it’s not really authentic
@@NewtonHamming they are not related
I have lived in Tucson all my life (75 years of it). El Charro and Mi Nidito are my favorite. By the way Mi Nidito has been sold. I hope the new owners keep the same menu.
I am 😂from green valley. Love Mexican food. Thank you for the tip.
I always use the freezing method then finishing in the oven after frying. I thought I was cheating, nice to know it's your method as well, make me feel respectable about doing it that way.
I’ve used your recipe for years and it’s always a joy. I seem to recall that the sauce recipe in at least one of your books calls for a hint of cinnamon and touch of Mexican oregano - both of which make the flavor just a little more complex.
This brought back memories of my mom making chile rellenos. She'd use canned chiles, stuff them with long sticks of Monterey jack, shallow-fry them with an egg coat. Fried eggs, chiles, cheese and tomato sauce is a winning combination, regardless of technique.
I've been working on making Chile rellenos for decades bc they're my all time favorite Mexican dish. This video has helped me a lot! I love the idea of the batter being all the 3 things together. All other recipes will call for dipping the Chile 3 x. And I love the tip of freezing them a bit before hand. Great ideas and I can't wait to made some again soon.
These ones are really fluffy and beautiful!!! Some people think chiles rellenos are not spicy and all (which is actually true), so there's a version of these with jalapeño chile, which is my mom's go-to recipe. In my family, we don't like them soaked in anything, so my mom serves them over red rice and we make tacos of rice and chile. I think this variation is also common since I've seen them with rice in Veracruz, although my mom is from Guerrero and many more in our family cook them like that.
Holy cats, jalapeño rellano poppers would be amazing with a tomato/guajillo dipping sauce; like a sauce I made last week for chillaquiles - that's inspired! No one steal my idea!!! 🤣🤣🤣 Or, just call them jalapeños Mulege (moo-la- HAY); my town in beautiful Baja Sur 🏝 🦎 🪰🪰🪰🪰🪰🪰
Or stuff the jalapeños w/ sautéed chorizo & piped mashed potato & use a cheese sauce... could do a lot w/ these techniques.
More often than not, the Poblano chilies are not hot. Sometimes, you will get a batch that for what ever reason, they are spicy hot. If you like the spicy hotness, try adding some sliced Jalapeño to the tomato sauce this will give it a new kick. When I make them, I make the sauce a bit more watery (more broth) and drop the Rellenos into a large pan and soak them in the sauce. These are known as Chile Rellenos Aguados or “drowned”. By sitting in the sauce, the cheese will remain hot and melted. Other than that, well down once again Rick! You are a master!
You can just taste the pepper raw and you'll know whether you got spicy ones or not
I agree that Poblano are just better bell peppers.
Chiles rellenos are my fave!!! I buy poblano peppers with the intention of making them chiles rellenos but I always give up and end up making rajas con crema instead... never fails 🤦🏻♀️😅
Lmao sometimes this happens to me too 😂
Or espagueti verde! Lol ! I thought I was the only one!
Me too! Lol
Or rajas con papas! Lol
Hay que tener paciencia yo sé hacer unos Chiles en relleno yo solito me enseñé yo soy mexicano de Jalisco si hacer una birria de res que hasta Los dedos se chupan si hacer UN caldo There is rickissimo se hace mucha comida gracias A mí mama que me enseñó YA mi papa Y soy hombre me encanta cocinar
It’s amazing, how many (otherwise excellent) YT cooks ignore that most critical detail: heat/temperature. Much appreciated. I think all of my great cooking failures have been due to incorrect temperature management.
It really comes down to experience. I'm sure you know that already, but you are right, a good set point for beginners is immensely helpful.
In many decades of our travels throughout all of Mexico it's a treat when you find a cook is a little family run place who knows by decades of experience the precious oil temperature for the best deep fry.... No fancy thermometer or high science, just years of cooking every night. Once we were in Dolores Hidalgo and we found this tiny little one table place where an ancient woman deep fried gorditas. They were heaven.... Not greasy, just the perfect crispy golden with fillings warmed ideal.
Thank you, Rick! I just discovered you recently. I was on my porch cleaning jalepenos, aji, Anaheim and poblanos wondering if I could even dare to make rellenos. Your video is today's evidence that there is a God and he loves me :) THANK you!
Love this comment.
Plus above and beyond God's love is The Holy Spirit's sense of humor. Aren't we Believers blessed? Hope we get Mexican food in The Afterlife. 😋
Rick, that you so much for posting AND thank you for your many years of dedication to encouraging us to make these beautiful dishes from Mexico!
I just did this with fire charred jalapenos,home made chorizo, and super sharp cheddar. Thank you Rick!
That sounds nice with some sunny side up eggs for breakfast
Love the way you explain and give background info. My Mexican mama has always made it very similar but to serve she reheats the battered Chile in the heated sauce for a few minutes on each side. Not to long so the batter stays in tackt. I prefer it this way. The egg batter soaks up the tomato sauce. Also we always add garlic to any sauce or salsa.. love the way you respect the traditional Mexican cuisine ❤❤
Chef Bayless, thankyou for the video! My first paying job was at a Mexican restaurant in Southern California in the early 70's. While they called me a cook all I pretty much did was plate and heat the dishes in the oven before service. The Chile relleno we served were prepared by older ladies in the mornings before the resturant would open. In preparing for service we floated a few at a time in a large pan with sauce. The chilies used were Anaheim with a slice of a mild cheddar cheese inserted into the chile before dipping into the egg batter. The sauce we floated the rellenos in was unlike anything I've seen/tasted since. The sauce was tan colored with copious amounts of ring sliced onions and was of a color pretty much matching the lightly colored fried relleno. The sauce was not tomato based. I know the cook was from Tijuana, Mexico and thinking it was perhaps a regional thing I have sought out and have asked others from the area if they were aware of the sauce, the answer so far has been no. I'm wondering if this was perhaps an Americanized version for the sauce.
Are you aware of the sauce I'm speaking of? Can you point me in the direction to find such a recipe?
Was the sauce creamy or watery?
@@sciencelabvideosl7558 Watery
Yeah that sounds Americanized. I’ve eaten something like that but only in the states.
I’ve been making Chile rellenos for more then 25 years, they are absolutely my favorite!!!! You seriously just taught me so many new tricks! Thank you!
Thank you Chef. This is the reason you are a legend!
Just made these for dinner tonight along with Mexican rice and black beans - easier than the way I was making them in the past! The skewers instead of toothpicks works much better than toothpicks and after freezing can be removed before battering and frying - the freezing sure does make them easier to work with. Thank you sir for this great video recipe!
Best cooking show on RUclips. Love all his little details for us to be successful cooking his recipes. Such a nice guy.
My mom chars the chile first then she lets them steam in a plastic grocery bag then when they cool she scrapes the skin off. My grandmother also makes these but with beans inside in a tomato caldo no breading or frying. This is my favorite way to consume them
Interesting, normally I do not like watery tomatoe sauce, because it makes the batter soggy, but your grandmother made a caldo no batter or frying, so chili is not swimming getting soggy in tomato sauce. It is a caldo! ! , 😊 I will try it. Thank uou
Here's why I love this channel: "The oil's already hot"- so why not blister the skins in it? (Why didn't I think of that about 3 tries ago??? I've been using the broiler.) I strain the oil and keep it in the fridge. That's another one that I should've thought-of. All Rick's experience leads him to express these pearls of wisdom that accomplished beginners, like me, would have to give a lot of thought to. Rick explains why things work, or won't work, alternative methods and ingredients included. Another big thanks! (Now if I could only find a Mexican Grocer in Metro Phoenix- Google isn't much help- now I have to ask some Mexican friends).
I love this video, Rick! Thank you ❤ I love chiles rellanos. My dad, a scientist at Los Alamos lab made the best I've ever had. I always think that making a great rellanos is the true test of a Mexican restaurant. I'm going to try both your methods. Ive never seen the laddling of the batter into the frying pan before.
Rick, I made these for the family tonight. Ohhh my goodness! So much better than any restaurant I’ve had them at. This is our new favorite! Thank you so much!
I have a cast iron skillet that I am the third generation using it. It is great to use something that my Gran and Mom used!
My father taught me how to make them. Egg whites only merengue then dip cheese stuffed (Monterey jack sticks) Anaheim or better Hatch chiles. I buy a box every year and roast them, sweat the skins off then seal them and freeze till I need them, set on oil covered skillet. Use a spatula to drench while frying turn over until golden brown. Serve with very simple sauce of onions, bell pepper, tomatoes, salt and pepper, Mexican oregano and can of tomato sauce cooked about 20 minutes. Pour sauce over relleño. The best you’ll ever have I personally guarantee. Thanks for the 🎥. 🙏💪🌎🌏🌍❤️🇺🇸🖖
Thats the One. From my childhood also. Purfecto!!!
Sounds perfect . I live on Mexican Border so grew up 65 years eating Mexican food and that is the best and simplest way to make delicious sauce.
What a treasure you are to preserve these timeless dishes.
Most underrated mainstream chef. So much investment into the knowledge of the culture and recipes.
Rick - I just made your recipe for Chiles Rellenos and they were "STELLAR"!!!! - I mean out on the prairie good - Much Appreciation Brother!!!!!!!
Love making and eating Chile Rellanos! Like Tamales, a labor of love! It seemed your oil blistering method left a sturdier pepper compared to broiling. I've taken to using Oaxacan string cheese as my filler to make it a bit easier with the softer walled peppers. I'll have to give the oil blistering method a try. And those pan fried Oaxacan Rellanos, thats on my definete list to try. Holy mole'(y) they look fantastic! Thanks Rick!
There are very few things tastier than a well made chili relleno. I've been making them for years suffering to get them all made , hurrying to keep them warm to serve everyone. Now I see I can freeze them filled, cook them and then reheat them in the oven. Thank you Rick, I will make them more often now that I know your methods💘
Easiest way to peel the Chile after blistering them is to put them inside a sealed plastic bag, that is to sweat them…. By doing that., the skin becomes lose faster! Everything else was done gracefully and those chiles look very appealing! Felicidades 👩🍳
Rick they look very good. What we do home cooking we put the chiles to heat inside de sauce, so the sauce will have a different taste, try that way. God bless you and your family
Chili rellenos is my absolute favorite Mexican dish technique is absolutely everything
To prep poblanos: I set my handy-dandy, DIYer’s plumbers torch on my cooktop with the fan running and fire it up. Then I grasp a chile in a pair of metal kitchen tongs and move/rotate it through the torch’s flame, changing the tong’s grip to get at the part of the chile previously covered by the tongs. Takes about a minute to blister the outside of a pepper; then, I drop it into a paper bag and fold the top over to keep in the ”steam” from the warmed pepper. Repeat as needed until all peppers are blistered. Once the last one has cooled, the “steaming” has loosened the skins on all the peppers and they pretty much slide off. A quick pass over the flame takes care of any stubborn spots.
Wow! Brilliant! I will be trying this.
Sounds so much easier than Rick's method. He uses too much oil. Roasting or direct scorching the peppers is the best method. You're right on!!
Thank you very much, Rick ! I've watched many videos of Chiles Rellenos, yet, I can say I've learned so much from your video. Chiles Rellenos is my favorite of all Mexican cuisine.
Thanx 4 being a great detailed teacher
Absolutely gorgeous and delicious dish. That didn't even feel like 30 minutes. Well done Chef.
Mr. Bayless, I had my first Chiles Rellenos in Tubac, AZ (ever been?). It was the plain cheese version. In terms of food experiences, it was life-changing because of the comfort it gave me while being simple. Add rice and beans and it's a full meal, right? Keep up the good work. You're appreciated. -Stephen
I'm now going to appreciate my mom more when she makes these. I have watched her make this many times and know the steps but for some reason I guess I just developed the idea that it wasn't that complicated until I saw this video!
I don't think this a complicated dish, it just has a zillion steps with lots of food prep. Tedious, yes but in the end it's so worth it, especially when everyone loves it. :-)
Yes. After watching this I'll have so much more respect for this item in a restaurant. Who knew?
I really like that natural wood look of the kitchen cabinets and everything. It looks really nice.
My husband loves chile rellenos, but I don’t make them very well and are labor-intensive. After watching you, Mr. Bayless, I’m going to give it another try. Thank you for your videos! ❤️
How did you do? Did they come out OK?
@@joannaedwards6325 I still haven’t tackled Chile rellenos yet. That’s definitely a Saturday afternoon endeavor! Have you tried it yet?
@@MissHappiness36
Good Heavens NO! What I did do was research recipes for
Chili Rellenos CASSEROLES. Much less work....same great taste. Good luck to you.
p.s. do not use his method to prepare your chilies. Not good.
Best to roast over open flame or in broiler. Then put into a sealed bag to steam for 15 min. Then scrape with the rim of a spoon or wadded up paper towels. SO MUCH EASIER.
Rick, in Central Mexico the shredded cheese is mixed with chopped raw onion before stuffing the chiles. Unfortunately, you can very seldom find Chiles Rellenos prepared like this in the United States. Other than that, the rest of the preparation is typical in Mexico with the exception of serving it with a sauce. Thank you for your delicious recipes fellow, Chicagoan!!!
the part of mexico my mom is from Jalisco they serve it with tomato sauce. I have seen both dry and wet versions of the chile relleno though. That is the cool thing about the different states (or even from city to city too) is they put their own touch sometimes
@@MissConcepti0n same my family is from jalisco and we serve it with a tomato sauce or broth, I can't imagine it without it
Great idea to add the onions.
Rick I've been watching you at least 30 years and your aging gracefully I wanna say that my father is a chef or was he didn't do the freezing method and I think in Mexico people don't do that but I will say that is a really good thing I love how you visit Mexico and learn about the food and culture thank you so much so glad for RUclips and PBS where I started watching you.
I love chiles rellenos but I am so lazy to make them 😭😭 but when I make them... they are so delicious. My mom used to make them with ancho chiles hydrated.... soooo good!
I just remember she also makes jalapeños rellenos.... 😋😋😋😋
Jalapenos rellenos sound like chiles capones? I eat those whenever i need myself a good macho cry.
Those sound delicious 😊
Yep, me too. I love this dish but I'm known for dirtying every pot, pan, bowl and utensil in the kitchen so I make these rarely
@@kippywylie you know how some people have a tamale party... we should do the same for chiles rellenos. More people to get it accomplished
Hi Rick, I'm obsessed with rellenos! I'm a gluten free gal and have used cassava flour as a sub. It works well I'm relieved to say. i also make a rellenos casserole, using same ingredients and method and it is awesome and no frying involved.
Wow....thank you so much chef for taking the time to educate us and passing all your culinary knowledge....cannot wait to try this....gonna get cool in chicago soon....perfect dish to warm us up
Sometimes I use a paper towel to grip the skin when peeling and I prefer to use queso Oaxaca (quesadillo) for stuffing. Your Colby/Jack chees is awesome too.
Always loved to eat them & always wondered how to make them. You really answered all of the questions I had. Thanks for sharing your talent. Keep up the great cooking! 👍😎🔥🔥🔥❤️🙏
A labor of love for sure. I did pretty good frying, peeling, & stuffing. Froze them overnight last night. However, I think I made my egg whites a bit too stiff. The batter didn't want to quite grab onto the floured chiles, so I had to kind of paint the batter onto them. Not quite so pretty as yours Rick, but I think they will taste delicious.
Delicious recipe, I love the way Rick respects the cuisine and even those of us born in Mexico have lots to learn from him. I think it's important to cut a small slit on the chile before putting it in the oil because if you don't, they sometimes explode and splatter hot oil all over the place. Adding salt to the skin helps with the blistering and makes it easier to peel. Usually in Mexico, we roast them directly over the fire rather than deep frying them, then place them inside a plastic bag to help with the blistering, and also it helps soften the flesh.
Excellent job Rick, although being from southern New Mexico I was raised on another type of chiles rellenos , but I would NEVER turn down one,
Rick, chile rellenos are my favorite Mexican food since i ordered one in a restaurant in Puerto Vallarta 30 years ago. I will try to make this recipe. Wish me luck.
I can think of a lot of uses for that Batter! This just jumped to the top of my day off cooking list. Thanks.
Okay, New Mexico native here, and I just started the video. I grew up eating and making chiles rellenos, so I'm interested to see what you've got for us. I'll be back...
Okay...interesting. We always used a cornmeal batter, not flour. And we've been doing that for over 70 years (my mother). So I am also surprised to see the first sources of recipes in a quick search use flour. There _are_ recipes that call for cornmeal, but they're apparently not the most common. Well, you learn something every day! I enjoyed the video, and I look forward to trying this new old recipe!
Been making these for years. Love them. Being a native Texas I do use pablano However I love subbing with Hatch green chiles. Also I roast the chilies and throw in a zip bag for a few minute hot that makes pealing a breeze.
I like roasting them too.
Yeah it's an easier method. I got nervous watching Rick work sooo hard.
My favorite Mexican dish, always get it, but all over the map from so-so to great, always a gamble it seems ordering these. I love to cook and learned so much I didn't know before, will be employing this at home. Thank You!
Another great video! I love seeing these authentic recipes come together and hearing your descriptions about the history and regional variations of the dish.
Two questions:
Do you remove the toothpick after freezing?
What meat would you typically stuff them with? All the recipes I find seem to be cheese only.
Thanks!
Pork chicken
Mad love here, grew up watching this man. He knows what’s up, authentically speaking, of course!! 😋
You are a fine chef and teacher, thank you
Thank You Rick for these wonderful variations of Chile Relleno's. They look great and I'm inspired.
True work of art Rick
Rick this video is a godsend. Thank you so much for this content--the best cooking show on youtube!
The most beautiful Chiles rellenos I have seen and I know they taste delicious! Thanks fir sharing your talent with us. I will definitely make them!
Que bien le quedaron esos chiles sr. Rick se antojan felicidades ❤😊
Absolute perfection! Works of art….but don’t hang them on the wall….calmly sit down and savor the miracle. 🥳
Interesting . Things I’ve learned when making these: This is a very humbling recipe. I’ve made them several times. My first 3 times was a failure. I’ve made the mistake of having the flour fall inside of my chiles- and it ruins them….that’s why the toothpicks are so important! Another mistake is not having the oil hot enough before you place the Chile in. I heat my chiles on the direct heat, but I noticed your frying technique keeps the shape of the Chile intact so I may try it your way. Chile rellenos come out better if you use fresh cheeses like cotija or queso fresco. You don’t have to worry about the cheese melting and running outside of the Chile- it happened to me once. You can always make the Chile without the egg batter just with the cheese inside and just serve it with the tomato sauce. It saves A LOT of time.
EDIT: I make these weekly now , and the secret is deep oil sauté pan and lots of oil. If the flour gets inside the chile, no big deal, the oil will cook it.
I love the idea of using queso fresco and no egg batter. Cher’s will soften, but melt and make things harder,
When I do use egg I was taught the meringue method.
The flour on the peppers, and dipping them into the batter is the part I needed to see. Anyone who makes these is a winner. When we fly back to the states from Padova, Italy, I make sure my first plate of food has a chile rellenos on it. Now I can make my own much better. Rick, you are the Rick Steves of Mexican cuisine. Bravo!
I've only tried the CR casserole, but am encouraged to " try the fry !" I have a new benchmark now for evaluating the CR at my favorite Mexican restaurant. Thanks !!
I made two of these today Rick and they look fantastic...I didn't how much energy goes into this kind of cooking.My favorite for sure
Growing up my parents would make them with queso fresco and chopped onions, and I continue making them that way. Oh, my dad would whip the egg whites with two forks.
Lacy.
Brave, hard working dad! My niece tried the fork method...it took a long long time to never making it. 😮
Every real Mexican knows how to do it!!! I learned when I was 12 to cook!!! And I can beat the eggs with a fork…… takes a lot of time….. and skill…… sore arms after!
I love Chile Rellenos. The best one I ever ate was this little hole in the wall Mexican Joint. The recipe was his mom's and she was from the Baja region west coast. It was almost pastry like with a fried empanada cross hatch over the egg soufflé. That version was only on the menu when mom was in town working in the kitchen otherwise you got the standard version. Too bad the Baja Bistro went out of business during the plandemic... RIP...
I’ve always made my rellenos the Oaxacan way. I didn’t know it had a name until now! I use Anaheims or New Mexico greens and smother them with a New Mexican red chile sauce (no tomatoes). I think rellenos are my favorite Mexican food!
I am going to assume your New Mexican cause that’s how we make them here, with Hatch green chiles and a red chile sauce. Plus, you spelled chile correctly and not like Tex-Mex chili.
@@TheBLGL I’m a Californian but I lived in New Mexico for 29 years!
Your final products were beautiful; though my friend from Hermosillo, Mexico Norte skipped about half of those steps, and would no more freeze his nice peppers than you would a rib-eye. Additionally, the Tex-Mex craze w/ food slathered in Cheddar/Jack is delicious, and I am not knocking it in any way; but is nowhere near original Mexican cooking in my limited American opinion. Alfredo, from the Universidad(culinary) stuffed his rellenos w/ a delicious micro-cubed potato in an onion heavy pico-esque filling. Cheese came as a topping in the form of queso fresca. Do love how scientific you are and your passion shines through!
Chiles rellenos are my favorite Mexican food. Thanks for showing me how to do them myself.
I hope that Oaxaca relleno had Oaxaca cheese in it. Oaxaca cheese is my all time favorite. I have been to Oaxaca twice and both times we ate at a restaurant that served Oaxaca cheese and tortillas as an appetizer. It was to die for. Beautiful video, thanks!
Going to try this when I am out next time. Thank you Rick .
These look so good! I wish you had cut them open so we could see the inside after they were done.
Yes me too!!
Thank you chef Bayless for sharing another delicious (step by step) Mexican classic with your artfulness and expert cooking skills...Yum!
Hack..for crisper chillies..cut stuffing slit first before grilling/ chatting.Use corn starch instead of flour in all parts of recipe.
Buena suerte
Dee
Flour in the egg batter.... mind blown! thanks rick!!
Try a little cornstarch instead. Game changer!! The egg whites keep their shape. They don’t separate at all.
Yum one of my all time fav dish. That is a beautiful batter. I’ve never blistered in oil though, opened flame was my method prior to this vid. Not all restaurants make good batter & sauces for these. I’m picky w/ the batter & how cooked the chiles are. The only time I could truly enjoy it would be when my bf’s mother feels like making them which is very very rare . I have a feeling her methods are very much like yours.
So glad you have a vid on one of my fav dish! I will have to try! This dish definitely takes technique, time, and patience. Thank you!
I make a lot of complicated stuff but this is beyond my pay grade! That is a masterpiece 😮
Best looking chiles I’ve seen in my life. 💙
Hats off Mr Bayless
Your chile rellenos came out perfect. Chile rellenos are time consuming to make, so are alot of Mexican dishes. But well worth every bite! 👌
My favorite restaurant is in Maryland and they have the best Chili Rellenos I've ever had in any country. A true cheese rellenos. Its sooooo divine. I've asked other Mexican restaurants why they don't serve it and they say it's too labor intensive! If you ever visit the Baltimore area please visit El Saltos Mexican Restaurant. The one in Brooklyn Park is the flagship of the trio and has the best in my opinion! Then let me know how it compares? I'm addicted. The pepper, the hot melted cheese, the batter, the sauce on top! Ahhhhh. Divine perfection for a dish!