Gloria Vargas demonstrates how to make chile rellenos using Anaheim peppers, which often have a nice ‘kick’ of heat. Visit Cooking Up a Story, and get the 2 …
Video Rating: 4 / 5
This looks absolutely delicious :-)?
The Mexican restaurant my family goes to puts egg on them so that they’re
almost like an omelette,but you didn’t use egg is there two types or is the
Restaurant making it a different way? ?
Tasty looking and thanks for sharing. My fam and I love your channel. ?
Oh man those look so good!?
Oh how I miss eating spicy hot foods : (?
wow that looked good, I love Mexican food. thanks for sharing?
You didn’t roast the chilie long enough ?
try with pickle… ;)?
Usually for the chile relleno is the bell pepper or the poblano chile a
little bit more spicy?
todo estaba bien rico ybien echo pero la estufa la parte de las hornillas
muy manchadas dale prestijio a tu cocina con un poco mas de higiene y te
felicito tomalo como un consejo de un amigo espero no te enojes .?
THAT’S MY AUNT! she is the best cook in the world! I love it when she
come’s over because she cooks the most amazing things. I have personally
tasted these chile rellenos and it is like heaven in your mouth. I would
definitely recomend making these! They are soooooo easy fun to do.?
Thanks for the tip of adding cornstarch to the batter. I usually dip my
chiles in flour then in the egg mixture. I’ll try your method the next
time I make rellanos.?
En México existen diversas clases de chiles rellenos, el mas común es el
poblano, pero también se usa el cuaresmeño, el guerito, el Anaheim, y
algunos chile secos reconstituidos y los rellenos van desde picadillo,
queso, pescado y mariscos capeados o sin el capeado, calientes o fríos son
una delicia ?
Gloria’s rellenos are the best on the planet.?
I understand that this is very rustic, farm lifestyle and what not… but
this lady has no technique or hygiene. From separating the egg yolk from
the whites to grabbing the entire pepper coated in the batter and placing
it hand first on the pan…. I’m sure its the culture and upbringing that
differentiates her style of cooking from the one I learned. But come on, at
least clean the kitchen before showing it to the world. Thanks for the