Veg tacos are awesome, I am generally disappointed that taco places (in Austin!!!) think that "veg tacos" should be half-cooked zucchini and carrots with no salt. But things like this recipe is where we need to be going.
@@rickbayless Me three. I always have roasted poblanos in my freezer. Roast a big batch, then separate on a tray and when frozen put them in a zip lock bag. They're so good with so many things..
I get a lot of lacinato kale from my CSA each week and i am all about transforming the hearty greens. Thanks, Rick! Update: Made this tonight. Was very good! Made with some bacon fat, kale and used ricotta and some sour cream, then feta and a store bought green salsa. I will remove the kale stems next time though, as they remained hard to chew. Will make again in my taco rotation!
I frequently eat lambs quarters greens from my garden so I’m excited to try this! It’s a weed here in West Texas so grows very well with just a little supplemental watering. I can imagine serving this to my grandchildren but serving the poblanos separately for those with young tender mouths! They WILL eat chips (a rare treat in their house) with hot salsa saying “hot, hot!” So we are trying to train their palates. 🙂
I'm just learning that adobada is the same as pastor. Found out because I was remembering all the pastor tacos we had in Mexico but never see the spits here in San Diego. But it basically does exist, just in a different form.
My wife Martha was watching over my shoulder and was asking where are the garbanzos? I love this and will try to convince her to make it. Our local go to called Zocalos in Roseville has klke bowls which are great. I can't get past their guaymas ceviche or their tacos de cauzulea with chorizo. House made tortillas.
Chef, we made this dish tonight just like you presented it, with herby spicy tomatillo salsa. It was exquisite! Easy to make and full of flavor. You were right about it becoming an instant family favorite. Thank you so much for sharing this recipe and your technique:)
Honestly the best thing I found lately is light avocado oil spray on them and in air fryer for few minutes and the skins just peel right off so easy. No charred bits and black mess. That does impart flavor but more difficult….
As always, I can recognise this dish as one authentic one. OK, chard is not something we add to this, and we always prepare the _crema_ before (we fry some blended _jitomate_ with garlic and salt, and after it is cooked we add the cream to avoid the curdling) adding the _rajas_ and potatoes, but I will give it a try. Especially the chard addition.
@@rickbayless thank you, Chef! Was an honor meeting you at Xoco this past year when I visited Chicago. I ordered two of them in one sitting for myself 😊
Pickling them will “cook” them in a way. The vinegar and salt break them down and take away some of that fresh pepper bite. I’m sure you’d be fine cooking them beforehand as well but either way it doesn’t matter too much in my experience
Considering the ones that go on the heat... they are thicker. If you put the sour cream on the heat you'd probably get a watery mix. You could do an experiment with a few tablespoons of the veggies.
What does sea water taste like? I live like 1000 miles from the ocean, tell me how many tablespoons to how many cups. "Taste like seawater" means nothing!
A simpler shorthand to me is whether it tastes well-seasoned, like you would season a soup. Volume measurements for salt are unreliable because table salt, morton kosher and diamond crystal kosher will all yield different amounts of salt at the same volume. Weight measurements work though; pasta water should be around a 1% salt solution, so 10g salt per 1L water
Have you ever tasted tears? Kinda like that. Heavily salted is not so salted you want to spit it out. But, like Rick said 2 or 3 tablespoons of salt. Kosher salt sounds right. If you are using table salt or sea salt I'd use about 1-1/2 tablespoons.... test it! Don't tell me you have never gone swimming in an ocean. It is a unique experience.
Veg tacos are awesome, I am generally disappointed that taco places (in Austin!!!) think that "veg tacos" should be half-cooked zucchini and carrots with no salt. But things like this recipe is where we need to be going.
Try papalote, nixta, or melizzos
@@Detoneato Nixta is awesome. Any recommendations for the other two spots? I've driven by papalotes so many times, but never tried em.
@@dpclerks09 cauliflower at Papalote, fried avocado at Melizzoz (I dream about that one)
I love these veggie dishes. Keep 'em coming.
Really love the veg oriented taco's. Keep them coming!
love the smell of roasting peppers!
Me too. I love walking into our restaurants every morning and getting hit with that aroma.
@@rickbayless Me three. I always have roasted poblanos in my freezer. Roast a big batch, then separate on a tray and when frozen put them in a zip lock bag. They're so good with so many things..
I get a lot of lacinato kale from my CSA each week and i am all about transforming the hearty greens. Thanks, Rick! Update: Made this tonight. Was very good! Made with some bacon fat, kale and used ricotta and some sour cream, then feta and a store bought green salsa. I will remove the kale stems next time though, as they remained hard to chew. Will make again in my taco rotation!
That's the trick when it comes to the stems and the midribs. How small and tender are they or how thick and tough they are.
If I don't use the broiler, I use a cake rack over an electric coil ... it works very well.
You have given new meaning to salting water. 🥰 Thank you for being your natural self. 🌞
YES! More veggies, please!
Love this recipe.
Sweating them is a important step for me. Hot blistered pepper in bag for about 15 minutes
I've been making your veggie dishes so much recently it accidentally turned me vegetarian. They're all so good!
I frequently eat lambs quarters greens from my garden so I’m excited to try this! It’s a weed here in West Texas so grows very well with just a little supplemental watering. I can imagine serving this to my grandchildren but serving the poblanos separately for those with young tender mouths! They WILL eat chips (a rare treat in their house) with hot salsa saying “hot, hot!” So we are trying to train their palates. 🙂
I love learning new dishes
I'm just learning that adobada is the same as pastor. Found out because I was remembering all the pastor tacos we had in Mexico but never see the spits here in San Diego. But it basically does exist, just in a different form.
My wife Martha was watching over my shoulder and was asking where are the garbanzos? I love this and will try to convince her to make it. Our local go to called Zocalos in Roseville has klke bowls which are great. I can't get past their guaymas ceviche or their tacos de cauzulea with chorizo. House made tortillas.
this looks sooo good!!! I think adding some calabacitas would be even better!
Looks great!
I will definitely be making this. I'm already hungry. Thank you for sharing. 😊
Thank you for watching.
Love it!!!
Chef, we made this dish tonight just like you presented it, with herby spicy tomatillo salsa. It was exquisite! Easy to make and full of flavor. You were right about it becoming an instant family favorite. Thank you so much for sharing this recipe and your technique:)
I am always looking for very flavorful veggie dish. I love this one. 🤬👏🏽
Made this, it was fantastic. I was worried about the kale, b/c the hubs doesn’t like it. But, he liked these tacos. Thanks, Rick!
Delicious 😋
Mmmm, delicious
Honestly the best thing I found lately is light avocado oil spray on them and in air fryer for few minutes and the skins just peel right off so easy. No charred bits and black mess. That does impart flavor but more difficult….
Crema, creme fraiche, etc are generally too rich for my taste, so I´ve been using Labne. Very flavorful, and with bit more accidity
As always, I can recognise this dish as one authentic one. OK, chard is not something we add to this, and we always prepare the _crema_ before (we fry some blended _jitomate_ with garlic and salt, and after it is cooked we add the cream to avoid the curdling) adding the _rajas_ and potatoes, but I will give it a try. Especially the chard addition.
I loved it. I just had to add corn.
i just love the veggies Rick, i am laying off dairy, take care
This looks amazing! Will definitely try.
Thanks Chef! Can you please do a video on the Xoco Chicken Torta?
Good idea!
@@rickbayless thank you, Chef! Was an honor meeting you at Xoco this past year when I visited Chicago. I ordered two of them in one sitting for myself 😊
Great experience!
Hey! Where's the taco building and tasting at the end? A must!
Rick I know this a weird question but I was wondering is there a mexican version of kimchi? I think mexican flavors could work in that application
It's called escabeche or just look up mexican pickled vegetables. I pickle jalapeños with carrots, red onions, and radishes. It's really simple.
I pickled Raw poblano‘s for the first time. Should I cook them first before pickling?
Pickling them will “cook” them in a way. The vinegar and salt break them down and take away some of that fresh pepper bite. I’m sure you’d be fine cooking them beforehand as well but either way it doesn’t matter too much in my experience
💓😋
👍
Can you be my maestro!!!? Great videos
What happens if you put the sour cream straight on the heat?
Considering the ones that go on the heat... they are thicker. If you put the sour cream on the heat you'd probably get a watery mix. You could do an experiment with a few tablespoons of the veggies.
It's not as stable and is more acidic. This means it will break down and curdle over high heat.
🤤😍🥰
🤗🥰😍
What if I have an electric stove...how do I roast the chilies?
You can do them under the broiler.
See my reply. I roast them on a rack placed over the electric coil. Sometimes it's too hot to turn the oven on. This method works just as well.
Looks like a good side dish to go with some corn bread and chicken tonight.
🦊
What does sea water taste like? I live like 1000 miles from the ocean, tell me how many tablespoons to how many cups. "Taste like seawater" means nothing!
A simpler shorthand to me is whether it tastes well-seasoned, like you would season a soup. Volume measurements for salt are unreliable because table salt, morton kosher and diamond crystal kosher will all yield different amounts of salt at the same volume. Weight measurements work though; pasta water should be around a 1% salt solution, so 10g salt per 1L water
Have you ever tasted tears? Kinda like that. Heavily salted is not so salted you want to spit it out. But, like Rick said 2 or 3 tablespoons of salt. Kosher salt sounds right. If you are using table salt or sea salt I'd use about 1-1/2 tablespoons.... test it! Don't tell me you have never gone swimming in an ocean. It is a unique experience.
He, said that he used a couple of tablespoon.