Added: 3 years ago
From: ilovetocookalot
Views: 18,635
Sort by time | Sort by thread (beta)

Link to this comment:

Share to:

All Comments (49)

Sign In or Sign Up now to post a comment!
  • I wish my local Mexican restaurant would make watch this video, they are doing it all wrong. Perfect recipe and a professional presentation.

  • looks very good. you explain your recipe very well. I thank you for this video, and i will make it tonight!

  • lol @ "Rage-Commenting". She clearly states at the beginning that this is her version of the recipe. Do you complain when you see someone else driving down the road in a car you don't like? I defy you to post a better Verde video. Let's be constructive. Anyway, thanks for all the cooking videos.

  • I liked your video! You explain well and clearly and show the ingredients and how to do it as well. I enjoy learning everyone's version of how they do their take on some popular and delicious dishes. I enjoy cooking Mexican and I try different preparations. So keep doing what you are doing regardless of what people say negatively. Then again there are no 1 way of doing the recipe even in the same country! You did say it was your version and that is ok! =)

  • people need to realize that a recipe can be altered in many ways to make your own variation of the dish. The tacos here in North America are very different then the tacos in South America but it is still a taco... just enjoy the video and stop all the nit picking for heck sakes ... : )

  • I like you but you can't cook Chile Verde worth a damn ! Totally wrong way to do it. But you are cute as hell

  • Another Mexican Recipe GONE WRONG. Right ingredients except for the green chile it should be chile guerro, you forgot the cominos, WRONG PREPARATION. Also there is no such thing as TEX-MEX Food, it’s either Mexican or is not. It like if we where to label Italian Food, Ita-Ame meaning Italian American there is no such thing, let’s call thing for what they are. Let’s have respect for tradition even in the kitchen PLEASE.

  • I made this tonight right along with the video and it was a big hit. I did make it a little hotter. I like a kick to my verde...

  • Just the way my mum does it, awesome, few people have such respect for the original mexican recipes, you want a tip with your recipee? deep fry a tortilla in oil just before it goes crispy, set it appart, fry an egg sunny side up, and put it over the fried tortilla, and finish with some of your chilli over the egg, and you made yourself "huevos rancheros"

  • Peeko di guyo. Tome a teeyo....

  • My friend gave me a quick idea of how to prepare this dish,, but i needed to be sure of a couple things,,, thanks for the help!!

  • In Los Angeles, King Taco eatery has some really good chile verde I would love to know what ingredients they use?

  • were is the chile???????????????

  • Never had Chili Verde without Hatch Green Chilis. I make mine similar accept I put about 12 to 15 roasted green chili's in it.

  • I make Chile Verde, Enchiladas, Tacos, Buritos pancakes! jk but pretty much any mexican dish can go with some spicy Chile Verde. I normally use 3 raw jalapenos to every tomatillo it's just perfect not too spicy. LOOOOOVE your method of roasting the tomatillos in the oven!!! Oh ONE MORE THING, try adding a pinch of whole cumin to the blend it is DELISH!!!!

  • the jalapeno seeds make the chili verde what it is. love your version of it though.

  • Thanks so much for sharing! I had this food at a mexican restaurant and wanted so much to learn how to make it. Thanks for making my dreams come true!

  • This was a great video.  I can't wait to give it a try in soft tacos.

    Thanks for posting.

  • This was a great video. I've been served chili Verde in soft tacos in restaurants before and loved it so I look forward to trying your recipe.

  • Hahah! That was definitely a funny video. I still can&TBPSQUOt stop laughing right now. It&TBPSQUOs amazing what kind of videos you find on you tube....

  • real mexican food is made in new mexico with hatch green chile not that gringo shit tex-mex that a joke....

  • you pud. grow up moron.

  • mio70 you are a mexican mental midget.

  • This is really good,simple and very well explained keep up the good work and thanx for the recipes.

  • Hey guys the reason they call us Americans is because were afraid to eat spicy foods--we can't keep up with you guys cause we might have to go and buy spices at the store-er, um, I mean the farmers market. So cook us some real Tex-Mex and don't forget the ice water!!!!

  • Great show, thanks.

  • Vidalia Onions seem unecessary. The onions are sweet, which the peppers would probably nullify. Also, there are a lot of companies that label onions as being "Vidalia Onions". Most are rather strong, and there is a season for Vidalis. Some companies will freeze them, taking away from the taste, and could be strong as well, depending on how long they remain frozen.

  • jalapeno's arent that hot

  • I get a kick out of these gringos trying to cook mexican food . Yeah that's how my abuelita makes it yeah right! This pendeja says spanish or mexican rice babosa. This shit cracks me up.

  • @mio70

    If you have a better way of making Chili Verde then why don't you post your own video

    Instead of putting down this lady's recipe... I get a kick out of people like you who can't even make a taco and you put other people down for their great recipe's.

  • I get a kick out of these gringos trying to cook mexican food. Yeah that's how my grandma makes it yeah right. This shit cracks me up.

  • that's yummy in my big fat tummy

  • /watch?v=LAQY1WvAlqA

  • is this the kraft foods/taco bell version of a mexican dish?

  • u cant cook green chilis in real life

  • i tried it n it tastes great n delicious.

  • This looks so good -- I absolutely love tomatillos!! I'm going to try making this tomorrow.

  • Great video, I'll have to try this recipe. I love my magic bullet too. It's quick and easy.

  • looks great!

  • just made some enchiladas verdes the other day - they turned out well! i just used too many serranos in the salsa (it called for 5, i used 4, still too hot!). but yes, i do love salsa verde. the smallest tomatillos are the best - the smaller they are, the better flavor they have, and the larger, the more bitter they are! useful tip for anyone! go for the marble sized ones =)

  • yumm !!! must make !

  • Looks great; I have to try making this soon!

    FYI, the spanish double-l gets pronounced as a 'y', (or 'j' in some regions). So tomatillos are pronounced as 'tomatiyos' and 'pica de gallo' is 'pica de gayo'

  • That looks delicious! Would've gone good with mexican rice :)

Loading...
Alert icon
0 / 00Unsaved Playlist Return to active list
    1. Your queue is empty. Add videos to your queue using this button:
      or sign in to load a different list.
    Loading...Loading...Saving...
    • Clear all videos from this list
    • Learn more