Me: damn that's a nice ass oven. Kenji: I hate this oven Me: yea it sucks!

Pro abuelita tip: add a 1/2 a teaspoon of cornstarch for every egg. Your egg whites stay firmer and hold together better while frying. The taste is not affected. Game changer.

I write this without sarcasm - something I really appreciate about these videos is that other than some wait time, Kenji shows the whole process, start to finish, without cuts or editing so you know exactly what you're in store for and how long each bit will take, as well as what dishes and other mess you're probably going to generate from making the dishes He doesn't have sous chefs or behind the scenes people working on stuff - it's all Kenji from start to finish Maybe it's just me, but I appreciate the full transparency here - I feel like too many cooking shows glaze over that because they just want you to make it and so they hold back on the reality of making it

Note for the folks in the audience: dried poblanos are actually called ancho chilies. Pasillas are the dried form of the chilaca chili. In the US, Poblanos and Ancho peppers are often missold as pasillas, but the two are distinct. Pasillas are very thin and usually spicier than actual poblanos, but kinda similar in flavor.

Important part of the “hot plate” restaurant experience is touching to plate to see if it is actually that hot.

Kenji I can’t put into words how influential your cooking videos are. Since I started watching your videos I’ve had so many people tell me the food I make is the best that they’ve had. And literally every video I watch from you teaches me eons of stuff I would likely never discover (even though I always try and experiment) in the kitchen. You are are master educator but obviously an even better chef and the universe is grateful for you!

Hey Kenji。I’ve got an idea. I’d like an episode where you’d explain the best way to clean the stovetop, greases, refrigerating tips for various produces, meats and other things. Cooked or raw.

De mi Rancho a tu Cocina is amazing! Love to see her getting a shout out. For anyone intimidated by the videos being in Spanish, on some of the older ones they have added closed captioning in English translation. Though if you are learning Spanish, or want to practice, Dona Angela is great to listen to!

Just saw this episode. I grew up in the Southwest eating rellenos at a place called Chope’s. The lady that made the rellenos taught me to freeze them after stuffing, they were so much easier to flour and batter, like battering a hotdog. Fried up exactly the same.

Omg I was so happy when you shouted out De Mi Rancho a Tu Cocina! She's bomb and I love that you're spreading the word!

"I love this process. It's always so aPEALing to me" -Kenji

Yay!! Thank you for the shout out to “De mi rancho a tu cocina” channel. That sweet woman deserves lots of credit for sharing our traditional Mesoamerican cuisine as it is: humble, uncomplicated, and delicious. She’s Mexican, but many of her dishes, such as chiles rellenos, are also a staple of Central American traditional food, too.

Jamon patiently watching in the back gave me so much joy

Would you be interested in doing a review of household appliances that you recommend (and why), such as a good oven, microwave, dishwasher, maybe blender, etc. Would be really interesting to get your opinion on which features are essential, which brands have the best XYZ, etc... Love the videos!

I love that Kenji always thinks of a way of feeding his dogs a snack from the meal. I’m the same way when I’m cooking.

Imagine being Kenjis neighbor always seeing him eating food directly in front of the window.

My very first job was at a restaurant in New Mexico and when there weren't dishes to wash the cooks would have me help them with prep work. We would peel hundreds of hot hatch green chiles for rellenos. When I make them at home I do it just like this but they would just fill the fryer baskets with chiles and dunk them into the deep fryer and that would blister the skins so well they would just come right off. The cooks didn't tell me about the latex gloves I could wear until after my third day of my hands being on fire and they thought it was hilarious. But since I didn't complain they taught me so many fun techniques and dishes.

Kenji - when I'm slicing tomatoes that are ultimately going to be blended, I like to cut just to the left/right of the stalk-root so I only have to cut out one side. It speeds things up by removing the need to do both sides.

"We're going to peel these! I love this part, it's always A PEELING to me..." You punny nut, hahahaha love ya

Have you ever had fried cauliflower with this egg batter? You have to par cook the florets, then into the batter and fryer. Served with the same tomato salsa, it is heaven on a plate. At a loncheria in Guanajuato, the selection of the day was a whole head of cauliflower, steamed I think, with that red sauce. I think cauliflower is a neglected Mexican ingredient here in the US.

There was a nice Mexican Restaurant downtown SF by our Commercial Art/Writing Studio that made Chili Rellenos Burritos... they were so yummers. Amazing Pupusas too. We shut down our office a year before the pandemic and almost all of us work from home now. It was amazingly fortuitous, but I sure miss the Downtown SF food... sigh.

Thanks for the shout-out to De Mi Rancho a tu Cocina. Doña Ángela is a national treasure.

Kenji, this is a tough cook, but these chiles are awesome, old school prep just like my granma used to make. btw, chiles en nogada should be your next challene.

I love chiles rellenos, but often I don't want to deal with making the batter and using a pan of hot oil. Several years ago, I picked up a copy of Janos Wilder's small-format cookbook, "The Great Chiles Rellenos Book." One of the recipes has you just roast the stuffed chiles in an oven. Skeptical, I tried it, and discovered that I hardly missed the batter; it was really the flavors of the roasted chile, filling, and toppings that I most loved. This led me to make chiles rellenos much more often. I'll roast and peel the peppers in batches of six or eight, and freeze them to pull out as singles or pairs for dinner. Kenji linked to De mi Rancho a tu Cocina's cheles rellenos video. Well, she also has one with the unbattered ("sin capear," "without a cape") chiles simmered in salsa made with roasted tomatoes and cream: kzfaq.info/get/bejne/m7egdMxmqNXLmYU.html. So that's another option for a simpler, no-batter/no-oil chile relleno. -Tom

Humon (not sure of spelling) just always looks like the sweetest, most chill doggo on youtube. Just patiently waits for his treats and takes them so gently.

I was recently hospitalized & there’s a Mexican restaurant across the street that I was drooling to get to for some rellenos after a week of lackluster hospital food... of course I wasn’t discharged in time for their lunch special, so I did what any self-respecting pro-am Kitchener would do... made them at home, but way more basic than this. Sadly my apartmebt’s kitchenette’s workspace is smaller than Kenji’s cutting board. Delish 😙

I love "de mi rancho a tu cocina" too. Great channel for real cooking.

I love the smoky chili skin water adding flavor every way you can. I will most definitely be doing that.

I always think it and just want to express it, but I love most everything about you. I imagine we would argue and debate everything, but almost always agree on each other’s points of view. Thank you for being kind, empathetic, academic, and proud.

My grandparents would bring Hatch Green Chiles by the bushel back to Az when they went to Tx for family reunions. We would spend all weekend roasting them on a hibachi on the back porch, peeling, and freezing .. and have amazing chile rellenos all year long!

escuchar a uno de mis héroes culinarios hablar de De Mi Rancho A Tu Cocina simplemente no tiene precio

I love your cooking and your explanations and expertise but I can't deny that having your dogs in videos is also a highlight for me

You can tell he was really wanting to eat these because he usually takes a quick bites and ends the video but even though it was scaldingly hot he was MUNICHIN

A dried poblano is actually called an ancho pepper, but it is also often labeled as a pasilla in the southwest US. The confusion is about the sweet smell they give off after being dehydrated, anchos are renown for the aroma of raisin they emit and pasilla I think translates into English as “little raisin.” I could be wrong but I believe chilaca, poblano, Anaheim and Hatch chiles are fairly closely related, anyway.

I genuinely love your videos not only for the cooking but for the interesting and encapsulating commentary

Made this for mother's day today and my wife loved it. Thanks so much for all the help!

This is so authentic! My family and I are from Michoacán and they made them exactly like this all my life, and my wife does also. Delicious! We love them with queso fresco or cotija. I recently discovered De Mi Rancho a Tu Cocina and love it. Planning to make her mole recipe soon.

Your comment about the texture of the batter in the sauce reminds me of my favourite thing about proper Fish and Chips, the texture of the batter after having malt vinegar and the steam from the fish is amazing, and soaks up so much flavour.

Nice one Kenj, love these long ones. Thanks man

Kenjiiii!!! My wife and I make chile rellenos at home for special occasions and we learned a couple of new tricks watching you! Thanks so much !

You're a brave man to dive into those chilies right out of the pan. My fragile mouth hurts looking at the stream coming off this bad boys. More power to you.

Great show. Very instructive technique.

Awesome Rellenos, Kenji!

Wow a shout out to Mi Rancho..I'll bet she's pleased. I love watching her and her daughter's videos. I live 10 miles from Mexico in Arizona so I get to eat a LOT of Mexican food...and make it as well. I've made chile rellenos in the air fryer before and they came out great. I make my sauce with the tomatoes, onions, jalapenos, garlic small can of tomato sauce and cilantro in a pan on the stove, I don't blend it as that's the way I was taught and I like the chunkiness of it as well.

11:20 Kenji talking about peeling the chillies : "I love this part of the process. It's always so appealing to me." Haha was that an intentional appealing/ a-peeling pun?

Happy 1M subscribers Kenji.

looks tasty. I love that Mexican dishes always have an element of danger I.e. The cooking of chillies over an open gas flame or the spluttering salsa :D

Kenji this reminds me of the Indian dish "mirchi pakodas " where we stuff the chillies with mashed and spiced potatoes and fry em in gram flour batter

I love poblanos, and rellenos have long been my favorite hot-plate Mexican restaurant meal, so I'm not really sure why I'd never tried making them before. So I happily followed this method tonight, and they came out incredible-- some of the best I've ever had. Family loved them, too. Thanks, Kenji!

Many restaurants I cherish put a bit of cinnamon in the salsa for chile rellenos, it is a lovely touch.

Made this last night! Really appreciate your style of videos, being able to see what you're seeing is a major confidence booster when it comes to doing stuff I've never done. Definitely used the toothpicks, though.

My favorite Mexican dish.

I started to get hungry.They look delicious. Thank you

Love the shout out to Casa Romero! I’ve eaten many of their chiles rellenos.

Im so glad you knew about "mi rancho".🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽🇲🇽

I thought poblanos were called ancho chiles when dried, aren't pasillas a different verity?

One of the greatest dishes of all time.

Making a smoked chilli tea is goddamn GENIUS!

Correct me if I'm wrong, but those are not Pasilla chiles. Pasilla chiles are the dried form of the Chilaca pepper. Those are no doubt Poblanos, which when dried are either Ancho or Mulato depending on whether they were dried green or ripened.

So nice- my favorite Chicago-style Mexican place did a relleno burrito that was just awesome.

One of my favorite dishes my mom makes at home 😋 I like the diced up tomatoes and queso fresco cheese she puts in them

Really love the wide view for occasional context .

My dad makes these all the time. Its a trip to watch kenji make them🥺🤌👨‍🍳 De Mi Rancho a Tu cocina is the GOAT

Whenever I go to a new Latin restaurant, I order the Chili Relleno. How good it is is usually a good indicator of the effort they put into all of their food.

Took your recommendation Kenji and just subscribed to the “De mi rancho a tu cocina” YT channel. Thanks for the info ✌️

yet another great video

De mi rancho a tu rancho!! Uff lo mejor

Hey Kenji, I love De Mi Rancho as well! Thank you for giving her a nice endorsement :)

One of my all time favorite mexican dishes or just in general! Thanks for sharing Kenji. Would love to see a chiles en nogada video in the future p.s. best place I've ever found for rellenos is Albuquerque, NM. Just about wherever you go in that city has bangin chile rellenos on the menu

Kenji for President 2024 🇺🇸

Thanks for the tips on the batter, Kenji. This is one area that I always have trouble with.

Jamon's cameo at @3:30 really makes this video that much better

de mi rancho a tu cocina shoutout let's goooo

Grew up in Tucson, this recipe speaks to me. Can’t wait to make it.

I was going to recommend that you put the peppers in a plastic container with a lid to catch all the moisture they release after being charred, and incorporate that “sweat” in your sauce to increase that delicious smokey flavor, but what you did with the peels could work as well. I’ll have to try it out the next time I make chiles rellenos.

Great video Kenji, chiles rellenos are one of my all time favorite dishes. Growing up my aunt would stuff them with a mixture of low moisture mozzarella, and what was essentialy mashed potatoes. They were phenomenal. The pure cheese versions are delicious, don't get me wrong, they just don't hit the same for me though.

I am shocked - the first video, where Kenji got something wrong. Pasilla chiles is a whole different chile - and it is an US American thing (nobody really knows why). Dried Poblano chiles are Ancho chiles. The fresh version of a pasilla is the rarely seen chilaca chile….

Chiles rellanos vary widely from restaurant to restaurant. The restaurants I return to are the ones that make the best ones. Kenji, yours look as good or better than any I’ve enjoyed.

I have made this once.and it is an amazing meal.

Kenji, could you please make Lomo Saltado? I love your other Peruvian dishes.

Love your shout out to one of the best channels on YT.

I’m sure this recipe is great as all of Kenji’s seem to be. But my all time favorite relleno recipe is Diana Kennedy’s. It’s stuffed with a pork picadillo and the tomato sauce is sublime. That version can be found all over Oaxaca and often uses dried pasilla oaxaqueno chiles instead of the fresh poblanos.

Gosh I haven’t had Chiles rellenos in forever!! Making me so hungry.

Kenji: If you're familiar with Ichazuke where the fried puffy batter absorbs the sauce and gets a lovely soft texture. Me a pleb: chiles rellenos is cereal for salsa

I have been making chiles rellenos for years. I learned some things from you today, Kenji! I will try the chili skin tea in my next batch of sauce. And the blender! Have you ever tried adding a pinch of cinnamon and ground cloves?

Love the bowl tek. I normally use the reusuable ziploc containers to skin my roasted capsicums but I'll try the bowl tek.

3:31 🤣🤣🤣🤣 the dog was like wtf

My mom would always have extra egg batter, so she would fry up the egg and fold the leftover cheese in. This would be for my baby sister who did not like the chile roulette. Also, my mom makes the caldo with oregano and thickened up with a bit of flour roux. Delicate and delicious!

Insulation, and the Leidenfrost effect! Science is wonderful =D

Love chile rellenos one of my fave dishes that my parents make for me, you should try it in a burrito but instead of the salsa just place the chile relleno in a flour tortilla, with some mexican orange rice we add a can of corn to the rice,and some pico de gallo and mexican crema. Love your videos!!!

That looks divine 🤤

Thanks for this video.

Something that's interesting is that individual flavours are more highlighted when not using stock. This is mostly true when making any Indian style curry or subji. Try making any spicy curry with regular water and then stock. The water one will have a much more pronounced flavour. It's a weird less is more kinda deal. So I can see a similar thing with that salsa.

That's my boy kenji, doing it right. Just gotta bring back the hatch chiles.

used to eat chile relleno burritos in the mission district in San Francisco, couldn't get enough of that stuff

Oh my GOSH! I’m making this on Sunday!,,

Love chile rellenos! Question on sauces. As many have pointed out they would never use store-bought tomatoes for an Italian sauce, but the method here for salsa seems to bring out a little more flavor in those store bought tomatoes by scorching in smoking hot oil for your salsa. Have you ever tried doing that but with Italian red sauce ingredients? Seems like it could work or would you just stick with DOP canned for Italian red sauce?

Damn, as a mexican myself I'm really impressed! Nice video :)

21:06 wow, i thought the only reason to do this is to avoid oil splatter and never knew about the floating thing. i guess i never really looked it up and somehow any cooking video i've seen that showed it never mentioned that. TIL. in the philippines, we have "dynamite" lumpia, usually served while drinking alcohol. long green chili peppers / finger chilis are slit open lengthwise and seeded then stuffed (with cheese or cooked ground meat , or both), wrapped in spring roll wrappers, then deep fried i'm curious to try out different variations derived from both dishes

You're killing me Kenji!