Rick, of course you know, but this is for everyone else. This recipe is off the hook! The blending of tomatillo's,plobano's and nopalles is mind blowing 🤯

Thank you. I made your chili relleños tonight, it is my sons favorite food. He said it was better than any restaurant. I beamed. Gracias, cocinero de me alma.

I appreciate leaving in those odd bits like when he takes the sheet pan out of the oven and not everything is cooked all the way. These kind of things happen all the time and it helps to hear how Rick deals with it and see what he looks for.

I am pregnant craving nopales every day and this sounds AMAZING. Will be trying 🤤

Anything in tomatillo is amazing. I grew up eating cactus.

For years I did watch and enjoyed your tv Cooke shows I now like to said thank very much you know how to cook and are excellent profesor you no how to teach

Relocating to Mexico was one of the smartest things that I have ever done and learning from you has made it that much better. Thanks Chef!

@L.Spencer

2 жыл бұрын

Where'd you relocate to?

@jimdolen225

2 жыл бұрын

@@L.Spencer Bucerias Nayarit

@L.Spencer

2 жыл бұрын

@@jimdolen225 Cool. I've lived in different parts of Mexico and visited many more areas, but that was one of the areas I've not seen. And it looks really neat! Disfruta! :)

Rick, my wife wanted me to thank you for finally getting me to use poblanos in a recipe.. she loves them and I haven't used any in over a month. Great dish, we both enjoyed this last night.

Made this tonight. Some of best pork chops I have ever had. Could not have done it without the excellent instructions. Thanks so much.

I love how Chef shows how to fix screw ups... This is real cooking. Keep showings me great food cooked simply

I can't wait to try this recipe.

He broke chefs cardinal rule. Never overcrowd while browning meat

We live in central Mexico and love nopales!

A feast for the eyes. And it looks easy enough to try.

Wonderful presentation! I live alone, just getting hungry for meat; this is perfect. I found the Epazote, as well - always enjoy new herbal flavors. Thanks Rick; you're a jewel!

Looks sooooooooooooooooooo delicious!!!!!!!!!!!!!!!!!!!!! Thank you so much for the recipe, prep tips, and cooking lesson Rick!!!

Your tip of placing the meat on a wire rack to insure the juices stay in the meat was new to me..ty! Oh and this dish looks delicious..hope I can find the 🌵

Incredible recipe!!! Yummy!!! Tasty like grandma's!!! Thanks for the good vibes!!😋😋😋👍

Looks delicious chef your amazing 👍😉

Thank you for the recipe. I'm lucky enough to be able to grow my own nopales. Can't wait to make this 😋

Just. Freaking. Wow! I SO miss the foods from native Tejas. But, I'm now a Yankee. In Oklahoma. Awesome vid!

I can pick my own wild in the spring and early summer. Fresh growth no thorns and tender.

This looks very tasty! My preferred meat in a tomatillo sauce is lengua, but pork is a close second! And thank you for not overcooking the pork. I wish more of the chefs on television would stress the fact that pink, juicy pork is not a bad thing!

This looks delicious. I'm going to make this Saturday 👌

You can live on these

This looks awesome Chef. Making this tonight for dinner!

I love these cooking sessions

I enjoy your wonderful recipes. Thank you for sharing them 😊

As a southern Ontarian it’s impossible to find cactus but im sure this will taste amazing with or without

Nicely done, thanks!

I know now not to over cook my Chops or Pork . Thanks Rick

Nopales are amazing!

amazing!

Looks awesome! My #1 tip for good chops is always to start with a brine - I go with an open-air dry brine on a rack in the fridge until the salt absorbs into the meat and the surface dries out, which takes about 5-6 hours at least, but I like overnight best... the surface gets very dry which makes for an incredible crust. If you're not worried about a dry surface, 2-3 hours is probably ok. If I'm in a real hurry I'd go with a wet brine like this - it does work faster for sure. * Almost forgot my #2 tip - if you're not cooking your chops to 145 like Rick says, you're doing it wrong 😛

Pizza pan works as a cover for skillet also for oven roasting!

Wow

Yum!

This looks amazing! I think I am going to make this one night this week. But I am wondering if it would also be great with Hatch Chiles.

I’m sorry but I watch him and Skip on KZread and they are polar opposite on screen. Much love Rick from NM

OMG! This looks like it will be delicious even when I cook it.

What do you think of using bacon fat in place of the rendered pork fat?

Rick, WHERE can I get the Pyrex measuring cup that you have? I love it!!! PS, the recipe looks fabulous.

Wish you had those Mexican leaves name in your recipe breakdown

@K1k05

2 жыл бұрын

Epazote

ok... need help. I grow my own nopales but find that the nodes don't really stand proud of the surface. I have to dig in to get them. I have fibromyalgia and carpal tunnel so this really hurts my hands and takes far too long. I recently bought a doohickey designed to take skin samples, to hopefully help scoop out the nodes without drastic effort. Haven't tried it yet since it's a bit off season for nopales and I have several paddles in my freezer. Any tips for cleaning "innie" nodes? Luckily my cactuses don't have the large spines, just the timy ones that plague you for a week if they get on you...

I'm wondering if I can use the little nopales that come in the small plastic bags vs. the large cactus...I'm a chicken about the splinters!

@Fondofmelobster

2 жыл бұрын

You can. He mentions it in the video

Do you have any video to cook o fried beef liver ?

the uneven broiling has to do with the layout of the electric heating elements. I struggle with this all the time when I make my roasted tomatillos. have gotten into the habit of arranging them on the sheet pan in such a way as to optimize for proximity to the elements.

Hola Rick, thank you for this, I don't recall where I heard this from but it was said that pork must be cooked thoroughly because of parasites in the meat that we can then in turn contract these parasites, is this not true? Also, the meat therm you swear by what is the brand? Gracias from Mexico!

I was wondering if you cooked nopales and the video popped up.

Rick ever wonder about the first person that thought about eating cactus

@sullivanspapa1505

2 жыл бұрын

People don’t understand or appreciate the struggles to survive, no supermarkets, no convenience stores, not even refrigeration! China, Korea and other regions eat cats, dogs and insects to feed themselves and their children. What would you do survive without readily available food?

@L.Spencer

2 жыл бұрын

Ha! I bet they had a time.

This is like a deconstructed chile verde.

Cuando limpias los nopales usa el cuchillo de ladito,y talvez comprar los más tiernitos/ en California ay bastantes en los cerritos oh en la orilla d cartera pero no sé si seran comestibles🤔.( Posible si porque son d nuestros antepasados)y si no es prohibido cortarlos

🤤🤤🤤🤤🐖🔪🍽

6:30 Rick, I noticed you don't wash the residue from the Tomatillos? I was told that's very important? What am I missing?

I’d throw the bone away , rather than put it on the plate. It’s obviously not edible.

Leave out the problems. I don't know why everyone is thinks every dish has to have a spicy 🔥 hot kick to it. What happens if you have a guest who cannot eat hot spicy foods?👿

@MrLadyMaroles

2 жыл бұрын

Poblanos are actually not spicy at all, they’re really flavourful but I promise it’s not hot.

Ok, so ....I love your channel, have learned a lot.....but the comment continues to come up, "if you live next to a Mexican market"...when you live in Chicago, good point..../ when you live in Montana, really? Cactus paddles?....I will try again on another episode, sorry, but I have to "click off" on this one

@L.Spencer

2 жыл бұрын

You've got El Mercadito in Bozeman and Abarrotes Asuncion in Billings if you're ever in those areas.

@jerryk9266

2 жыл бұрын

Amazon sells them - enter Cactus paddles

Bayless is typical of the rich Mexicans I have known -- utterly oblivious to the suffering of the impoverished millions, while lolling in luxury and excess.