The two ingredient taco filling everyone should know how to make.

everyone needs to know how to make this poblano con queso taco why well it takes less than 10 minutes it's vegetarian as is but is also fantastic with steak or chicken added to the melty goodness for a standard plate of three tacos from one poblano pepper and 75 grams of monterey jack it clocks in at 407 calories and 22 grams of protein quite simply you just need to make these on a scale of effort to satisfaction these are all the way in the top left hey everyone i'm ethan a home cooking nerd who likes to find better ways to cook and share them with all of you so i've covered this taco in a video i did almost a year ago now from mexico city it was my favorite taco that i learned how to make there but i kind of wanted to do this refresh quick hitter video because every time i come back and make this again i'm just like damn this is so easy it's so good it's just it's a taco that should be in everyone's rotation so we're going to cover the basic equation on how to make it at home with a ton of different variations and i'll also show you how to add meat to it if you want to because that's something i didn't show in the earlier video but is commonly done with the offerings at the taqueria that i got it from so with that let's dive into the video so this taco is quite literally cut open a poblano pepper insert cheese add a bunch of heat chop it up then pan fry and fill a tortilla but you have a lot of options within these basic components starting with the pepper so like i said the poblano is the most common but you could use an anaheim pepper as a fairly direct substitute or a bell pepper if you absolutely do not like any spice or a jalapeno if you want extra spice next is the cheese so in mexico city this taco used mexican manchego which is a perfect melting cheese but the best direct substitute that i've found is monterey jack however if you do look for manchego make sure it is the mexican version as it is quite different from the manchego from spain that is typically made with sheep's milk and is typically dry aged for example if you compare the spanish manchego to this monterey jack you can see that it has a much higher fat content that splits as it melts which is not what we want now i've also seen this taco made with oaxaca cheese and the best direct substitute for that would be mozzarella but really any neutral tasting melting cheese is going to work great next is the heat source which is a high heat for charring and then a medium low one for finishing it for the first heat source you want a way that will blacken the skin for that extra charred flavor now at home i use my gas grill to blacken them but you could place them right on the coals like they do in mexico city or put them on a pan and broil them or just do a simple cast iron over high heat now i don't remove the charred skin as i really like the flavor and that's how they were served to me in mexico but for those worried blackened vegetables don't have the same hca carcinogen compounds that can be on burnt meat though there are some other amounts of other compounds i'll accept the health risk because no matter what this men's health article says i do think less char equals less flavor that being said if you do want to remove the skin just roast the whole poblano pepper as normal over the flame and get it nice and blackened once you have it toasted toss it in a covered bowl or container for 15 minutes and then that skin should come right off so after blackening with the first heat source the pepper is chopped up with the cheese and then added to a pan or griddle now you can do low heat but i definitely like doing a medium heat so i can get some crispy brown cheesy bits [Music] finally all you have to do is portion out the filling on the grill throw a warm corn tortilla over top and then once it's on your plate you can hit them with some hot sauce pickled onions or a little fresh salsa and you have a delicious taco now if you do want to add some meat i just get that going during the blackening of the pepper so here i have a bit of usda choice stew meat that was just on sale at the grocery store so i sliced that up into strips and added it to a bowl next i made a little marinade of mayo lime zest lime juice chili powder garlic powder and some cumin and a little sprinkle of salt once everything's mixed you're just going to pop that onto a hot griddle to get it browned up nicely [Music] once that's done i add my chopped up roasted poblano with the cheese and just stir everything together until it's nice and melty and that may our reaction goodness arrives then same as before you just load those tacos up and away we go these things are so damn good you just gotta make them so if any of you guys make a poblano con queso taco in any variation send me a picture on instagram i love seeing when you guys are actually making this stuff but i now have a lot of tacos to make these are like perfectly crispy on the exterior i will catch you in the next one peace you

Channel: Ethan Chlebowski

Views: 2,039,724

Keywords: Ethan Chlebowski, the two ingredient taco, poblano con queso, poblano tacos, mexico city tacos, mexico city street food, poblano tacos recipe, poblano con queso tacos, poblanos, tacos, 2 ingredient tacos, easy tacos, homemade tacos, ground beef tacos, how to make tacos

Id: YtkyC2Ctz6E

Length: 6min 4sec (364 seconds)

Published: Sun Jan 17 2021

Reddit Comments

[u/ryantendo]

This caught my attention. Made them and threw in some chicken. Delicious.