Ricotta Poblano | Rick Bayless Taco Manual

[@asherbeal8357]

Long story short. I have been watching you for years on PBS etc. I started cooking professionally in 1990. You have always inspired me. Thank you! 🤘🌶🤘

[@shaunballagh196]

I am yet to find a more thorough or well spoken online teacher of technique in Mexican cuisine. Thank you for sharing Rick.

[@MrRufusjax]

Exactly!

[@ChiIeboy]

In other words, if the teacher doesn't have clear, anglo diction, they are not worth listening to and learning from. Got it.

[@shaunballagh196]

@@ChiIeboy no, that is not what I said. it is however what you interpreted from the compliment I was passing on for another excellent upload. My words, "thorough and well spoken", were referring to the content, not a cultural language issue. I often click the subtitle icon, and read the spoken content when the information in an upload is of a high level and of interest to me. So, before you jump to concussions of cultural prejudice, and make a public accusation of this on social media, you could take a moment to realise that people just like to give compliments to people who provide good content. have a nice day.

[@bradcampbell624]

Brother, you are hitting all of the taste sensations here. I have everything except the gallon of milk. Fixing that right now.

[@juliansegall8861]

Rick thank for posting, I don't know where else I'd ever find this much on Mexican cuisine.

[@mattrocush6786]

Love this video. I've been steaming my peppers for years as I thought that was how to make the skins easier to peel. Not anymore! And that bonus ricotta tutorial? Gold! And Rick makes it look so easy. Can't wait to try that myself. What a cool guy.

[@lovemy2babies]

I’ve been steaming my poblanos forever too! No more. That’s probably why I always feel they’re kind of fragile when I make chiles rellenos. Just removing the seeds and veins and I felt they would tear apart!

[@RobMyself]

Another good idea for that soft store bought ricotta is to scoop some on some cheese cloth, add pressure and let it strain for a while However, making it is definitely best. So easy too

[@ennabetancourtsingh.5693]

Thank you very much for sharing this DELICIOSAS recipes. Gracias n happy Easter 🐣 to everyone 🙏🏻

[@angelacarrera3330]

miss you on TV so this is awesome. love the recipe!! wow

[@HBrooks]

the best thing about making cheese yourself is eating it. so goooood!

[@ncmartinez_his]

Hope you're feeling better, Rick!

[@virginiaf.5764]

Thanks Rick. There's always roasted poblanos in my freezer, so I'll give this a try. I use lemon juice for homemade ricotta. Other acids like vinegar will work, too. Changes the flavor profile. If you stir it smooth, it's better than cream cheese on a toasted bagel or bread.

[@juniordiverkat1825]

I would imagine if we can’t find a dry ricotta that a good substitution would be queso fresco? I understand that queso fresco typically has salt in it so that would be adjusted. Great idea and video Rick.🎉

[@br4653]

Learn so much from your tutorials! Can’t wait to make this!

[@Emustall]

Tried this today... so good! Thanks for sharing your gifted palette with us, Rick!

[@shaunballagh196]

Love the pepper grinder!

[@arturoh953]

Rick, thank you for what you do. I have tried to follow your recipes. The food tasted great.

[@michaelhagemann5999]

I have never steamed my fire roasted Poblanos or Jalapeños because I noticed that it over cooks the flesh of the chilé pepper. Rick, I'm glad to see that you now agree.

[@cherylcalac8485]

Awesome and original- at least I’ve never heard of these kind of tacos 🙂

[@jomercer21113]

I put soupy mass market ricotta in my Greek yogurt strainer overnight to make it more suitable for traditional recipes.

[@Elizabeth-simplyGreat]

Yum,…..you had me at cheese and poblano taco yay!

[@AlfredoLopez-gd9wi]

Made this recipe this weekend. Made Made my own ricotta and corn tortillas. Overall, it was very delicious. Thanks for sharing. Think I would keep the salt added to the cheese mixture at around 3/4 tsp instead of 1 tsp. 1 tsp seemed to make it a little too salty for my tastes.

[@RoninDosho]

Nice One, I was lucky to come across a similar version of these tacos in Oaxaca, but with Queso Fresco, I think. I'm definitely going to try the Ricotta version!

[@teresalomeli1575]

Rick , I’m going to be more alert to find the radish that it was mentioned. Thank you for both delicious recipes

[@jamesgaul3544]

Rick, these look amazing... the only thing I would do differently, I would add more lobster!!

[@2075vj]

I have never been a fan of ricotta or cottage cheese for some reason, but I may give this a try. Thanks for sharing.

[@civilwarwasaninsidejob7405]

Cottage cheese with some peaches is amazing! Much better than by itself.

[@2075vj]

@@civilwarwasaninsidejob7405 Thanks for sharing that. I love peaches.

[@jjudy5869]

Not a fan of cottage cheese either. It's the smell and texture. Becoming a mother finished me off on the cottage cheese. Ricotta is a different story; love the stuff in lasagna, tiramisu and stuffed pasta.

[@sjmsark]

Definitely trying the homemade ricotta!!

[@MrRufusjax]

You sound like you got a cold or allergies. Take care of yourself Rick. We love you!

[@annmc3878]

Thanks for occasionally having a meatless taco.

[@mjz16]

We used to have rajas con requesón. I think it’s the same idea.

[@SolidStateWorkshop]

Nice! Do you have other tasty meatless recipes?

[@Amethyst1919]

My pico de gallo specifically has half the garlic roasted and half raw to get both flavors...

[@boxerdawg1818]

could you use the roasted green chiles from the side of the road here in Colorado?

[@jjudy5869]

They are probably Hatch chilies, so they have a different flavor profile. Therefore, you would end up with Ricotta Hatch tacos instead of Ricotta Poblano tacos.

[@kylemeyer4266]

My family uses so much raw garlic. Almost all our vegetables are finished with some garlic and herbs or spices at the end of cooking. Even the recipes where we roast garlic I will add some raw garlic at the end or else I feel something is missing.

[@VinnieC262]

Does the winter radish have the same flavor profile as a summer radish

[@KJ4RMZ]

I could see those topped with some pickled shrimp.

[@ellenspn]

That is the type of ricotta I make at home

[@ellenspn]

But I pour directly into ricotta baskets

[@DiaRoCo]

taquitos de requeson...asi los conocemos aca en mi casa, solo le ponen cebollita y cilantro, pero mi mama lo guisa un poco. el requeson no es tan cremoso como el ricotta.

[@thebitterfig9903]

Forget controversy over whether or not a taco is a sandwich. Does this count as a cannoli? ;)

[@emilywong4601]

I use no dairy milk and coffee filters to make vegan ricotta,

[@irenehuereca1078]

🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🥰🥰🥰🥰🥰🥰

[@L.Spencer]

Sounds like you've had a cold or allergies. Hope you feel better.

[@MrRufusjax]

Yup. Thought the same thing. Or maybe Rick is really tired. Hope he's ok.

[@georgedignan2490]

Why not wash off garlic like onion and use raw?

[@alexandersolla]

this is the whey

[@MrRufusjax]

Lol

[@acaciomadeira5147]

Isn't that question fresco

[@soupnfresh]

Have you tried making it with oat milk?

[@jjudy5869]

You need the casein protein that is in milk for the curds.

[@soupnfresh]

They have it in almond milk and it can also be made with soy milk.

[@steveaustin4013]

No one may be able to have glass flames soon :(

[@teridacktaljones4553]

🦝

[@alinadc]

Have to say we Mexicans don’t eat ricotta, we eat requesón, not the same 🥹

[@ronaldprat]

Just say requesón.