These Cheese Crust tacos (costras) always put me in a good mood.

[@phillipbrandvold9164]

The way Ethan absolutely goes after the food he makes is so relatable. His aggressive bites really sells that the food doesn't just look incredible, it's beyond tasty.

[@CookWellEthan]

Big bites only.

[@lorathbane]

put that on a shirt​@@CookWellEthan

[@Arauge1981]

I mentioned this one one of his older videos on the main channel. Most people take a bite or two and talk about how good it is. Ethan MURDERS it.

[@gchomuk]

Ethan The Inhaler. Agreed. This guy's got bite.

[@FUNwithaCH]

I love how Ethan is such an authentic cook here. He makes a little bit of a mess, he improvises and just presents what he has, and it looks great. Super happy to see the person and the brand grow.

[@stuponfucious7]

The Big Chlebowski!

[@hashimbokhamseen7877]

made something similar the other day, with homemade corn tortillas sliced sauteed peppers, boneless skinless chicken thighs pan seared, and some sharp grated cheddar like you did, Frank's red hot and some Turkish baharat spice. the tortillas were a bit stale but the taste and crunch from the peppers and cheese was incredible, i let the cheese brown on both sides and it was glassy in texture, crazy good🤯

[@NickCombs]

Browned cheese comes off stainless real easy. I don't know what Ethan's talking about with preferring Teflon. That matters more with something delicate like eggs.

[@EricCullins-qh3zn]

Definitely making this for my keto diet. These would go great with some CarbMaster tortillas.

[@AlexandraAndStuff]

Cool keto option if you leave out the flour tortilla

[@Chris90.]

the unhealthy version of keto, but yeah

[@AlexandraAndStuff]

@Chris90. If you can tolerate cheese it is very nutritious. But i'm not gonna argue with anyone here, because I don't care, lol

[@Chris90.]

@@AlexandraAndStuff it has nutritional values, but very "nutritious" would depend on your definition.

[@miguelguillen1123]

I prefer costras without tortilla, you already have the cheese acting like a tortilla. Both options are great tbh

[@Chris90.]

@@miguelguillen1123 especially for the contrast in textures!

[@Tvaikah]

For ages, I'd melt cheese right in a skillet to crisp and call it 'homemade Cheez-its'. Finding out it's an actual technique in proper dishes has been wonderful. I still make homemade Cheez-its though. Slices of cheddar on a baking sheet, optionally sprinkled with MSG and some seasoning (rosemary's brilliant with it), 375 degrees Fahrenheit for 5-10 minutes. Pop 'em off the tray with a spatula then let 'em cool and cut 'em into bite-size squares (or not).

[@taccosnachos]

Would love to see some breakfast tacos or mexican stews like carne guisada

[@CookWellEthan]

I did some migas tacos for the very first video, but carne guisada would be a great video to do this winter too.

[@taccosnachos]

@@CookWellEthan oh nice! Will go back and watch that, thanks

[@callmewisdom]

@@CookWellEthan I used the carne guisada recipe from your website as a jump off point for a meal I prepared for my family around christmas, and it was great.

[@TheChloe8461]

In our household, we’re trying to cut back on heating cheap plastic around our food. Just wondering if you’ve looked into that or just never considered it? The deli container in the microwave caught my eye.

[@aaronbailey23]

Just made this tonight for the whole fam. Big hit! Had 2 pans going for the cheese, otherwise it would take forever 😂.

[@bubrub23]

My boy loves these he's had to post it 3 times

[@WG1417Gaming]

I made these a lot in college from your recipe years ago. Unfortunately I don’t have a gas stove anymore and I find the broiler doesn’t char the peppers fast enough for my tastes

[@Dexy83]

Cheese blanket... Yes, please 😂

[@noway5266]

Love a good kwesadilla

[@Gorbinex]

Btw really like ur videos keep it up!also tho, the fact that your microwave seemingly doesnt make sound, have a bisible clock/timer, or even have a light turn on weirds me out, and its crazy cause anything ive seen you put in there comes out steaming in seconds.

[@CookWellEthan]

I think my mic doesn't pic up the whirring sound and then I usually stop it before the timer goes off!

[@contrariangrin]

lLOVE THE workflow real life how to fit cooking into your life tie ins

[@shrewdcritic83]

Ngl that's straight litty ethan oooossshhh

[@guppyshark1375]

Small thing, but outside the Americas the international audience doesn't have the ubiquitous experience of Mexican cuisine, so a lot of terminology used in these videos requires us to look them up on search engines etc.

[@Twisted_Logic]

Genuinely curious if you had some examples. That way if I'm ever describing a recipe to some of my European and Asian friends I know ahead of time what to describe in more detail

[@notgiorgi]

i’d say same about ingredients

[@hanford_adventures]

Very tiny thing

[@rickybryan1759]

@@Twisted_Logicpoblanos, Mexican varieties of cheese, queso

[@indyphoto1]

Yum!

[@GryphonDes]

Absolutely going to make these --> like today hehe

[@Donttrackmebruh]

My in laws bring back menonita cheese every time they go to Mexico and they say it's made by a group of menonite people. Might be bullshit but I always like that idea haha.

[@horrorhotel46290]

Ooof... Your eyes look SO dead and devoid of joy in that thumbnail - I'd consider redoing that one

[@zachpayne3572]

Is it bad that I don't de-skin my roasted Poblano? 😅 I've only done it twice so far and now im worried the skin isn't safe to eat or something

[@fenner1122]

Why remove the skin of the pepper?

[@jonathanhuang5365]

I believe it’s for texture. Although it’s probably edible the skin is likely a little tougher to chew through than the flesh of the pepper so he removes it for an easier eating experience. It’s kind of like how mashed potatoes can be made with or without peeling the potatoes. It just changes the texture and eating experience

[@chariot2523]

It's also for flavor. By removing the skin, you remove the burnt/heavy caramelized flavor but keep the smokiness. Otherwise it would overpower most of the flavor in the tacos and generally wouldn't be enjoyable

[@chariot2523]

And quick advice: to remove the skin more easily, use a paper towel to scrape it off.

[@hashimbokhamseen7877]

1- it's carcinogenic 2-maybe he doesn't like the texture the first reason is the most valid i personally try to keep some as i like the charred flavor, but too much is risky

[@gchomuk]

Everyone has frozen cooked chicken in takeout containers...

[@certainstrength]

Chlebowski's got a bit of chleb going...chonky boi. No hate, he's cultivating mass.

[@Tvaikah]

Not related to the recipe but on Ethan's note about prep and making cooking easier: If you've got a pasta dish in mind, put the pasta in a bath to soak overnight (or even just a couple hours in advance). Most of the cook time on dried pasta is just rehydration so you can turn that into a passive step and cut down the cook time later. Also, you don't need 6-8 freakin' quarts of water. 1.5 quarts (1.4 liters) per 1 pound (16 oz, or 0.45 kg, or 454 grams) of pasta works perfectly fine and the water only needs to simmer, not boil, so anywhere 180 or up will do. Standard package directions are designed to be fool-proof in the most literal sense so they leave WIDE room for error but there's just no functional need for that wasted time or water.

[@wanderingnovels]

Why is grating cheese so much more difficult for me??? It's blowing my mind that you did half a block in 5 seconds

[@frcShoryuken]

How old is your grater? They get dull over time, so maybe it's time for a new one

[@gchomuk]

Huh. I thought he was going for a frico crusted tortilla, which sounds awesome, but that's not what this is. Brown soggy cheese wrap.

[@neutronfluxlabs1]

my wife says you did your pickled onions wrong.

[@Brionkendo]

POG CHEESE CRUST MEME FACE OUIIII GOOEY GOODNESS!! WOW! OMG! POGGGG!!

[@jackdavies4478]

You ok?

[@Brionkendo]

@@jackdavies4478 nope

[@Lost_inTime]

Video.

[@ValerianAndStuff]

Audio

[@frogman_slim3871]

Disco

[@nocsaknocska5531]

Tons of melted/burnt cheese as .. healthy?! My cholesterol ran out of the room after a few minutes. Also.. voice is way too weak, yeah, I could raise the volume but other videos have no problem so.. not happy.