Chiles Rellenos | Basics with Babish

Blue Wednesday - Sweet Berry Wine, Murmuration, 90s Kid

My playlist of preferred cooking tunes, Bangers with Babish!

[ezgarrth]

"Your gas stove", "your pizza oven, " "your gas grill"
Andrew, I don't have any cooking fires, let alone multiple.

[TheCatWitch]

I will give you a tip: incorporate in your sauce all the moisture that your blackened peppers “sweat” after being roasted. That will amp up the flavor of the sauce immensely, adding more smokiness and chile flavor to it.

[rubendevereaux]

The smell of toasting Chili's is the best smell in my memory banks. We always look forward to the time that Mom would make these. It's a little bit of word seeing as how she had to make 10 + us and the kids

[noreloliva]

Propane torch is the best way to char the chillies. Then add them to a sealed plastic bag for 10 minutes the steam will help release the skin from the pepper. Fyi queso fresco is grate cheese for the relleno as well . When stewed the cheese firms but is still soft and gooey.

[ploppyjr]

This isn’t basics anymore but just everything andrew wants to make. Not that you hear me complaining

[NickSquaredTV]

One of Babish's best cheese pulls right here. We just witnessed history

[mortuarymami]

I love this video so much, I grew up making Chile rellenos with my mom and sister. Since it is a very taxing dish to make we would split the tasks and make like 10/15 of them for our family to eat.

[RevocerGM]

It's such a small thing, but, honestly, I really appreciate the switch from 'plastic wrap' to covering with a plate.

[FlagCutie]

"If you don't want to smoke out your kitchen and freak out your neighbors."
Oh but Andy, that is part of making it an authentic experience! Bonus points if you start making them early Saturday morning and wake up the kids with the smoke lol

[jefescdo]

Andrew: “chiles rehenos”
Me: *It’s ok, Ik you’re trying your best~*

[ElZamo]

FINALLY CHILES RELLENOS… true Mexican food right here…

[CaffienatedMothman]

As a Texan, this is one of my absolute favorite dishes from a local buffet chain called "Panchos".

Unfortunately this once very popular chain only has two locations remaining, so this video was much needed.

Thank you Andrew.

[dgvf]

My mom used to make these when I was growing up. Man do I miss this dish :( also you are missing the rice, it’s what makes it come together.

[ericsundell]

Literally been waiting all summer for my Polbano's to finish growing so I Can make a batch of Rellenos!

I think I may have to try your recipe, looks amazing.

[pyromaniac]

As Mexican, I can tell you that this recipe is way to accurate, I love it!! it remember me the way my abuelita makes them, but we usually quit the veins and seed before roating the chiles, Amazing video <333

[chrominox]

At 6:06, it looks like a little insect buddy is gliding on the edge of the plate, but it's, in fact, a delicious charred bit from the salsa.

This observation was brought to you by … me. Thanks, now please go and make this delicious dish, and you too can make your own observations.

And thank you, Mexico, for offering the world, these fantastic and fresh recipes.

[deficit]

"Optionally garnish with some crumbled cotija cheese, which if you can't find, feta is an acceptable substitute."

Sorry Babby but I gotta disagree with you on that one. Cotija or no-tija

[NickKoutonias]

"In what I'm sure is a very confusing process from their perspective" was a great joke

4:44

[InsanelySarcastic]

I'd love to see you do a Basics episode over Filipino Adobo, but it's such a simple dish I'm not sure you could get a whole episode out of it. Definitely one of my favorite effort-to-flavor ratios in a dish, though.

[SladeWeston]

As a native New Mexican whose made Chile Rellenos dozens of times I can say the recipe is pretty solid. That being said, you're going to get far better flavor if you can get some Hatch green chiles over those pablanos. Every year when I'm cleaning my boxes of green chiles for freezing, I always set aside the nicest, thickest wall boys for rellenos and it's always worth it.