Christopher Kimball travels across Mexico City and learns how to make Cheese Enchiladas with Salsa Roja, featuring an easy, blender-blitzed red salsa that also offers a lesson in charring vegetables. Then, it’s Mexican Cowboy Beans (Frijoles Charros), flavored with bacon and chipotle. Finally, inspired by a popular street snack, we make Mexican-Style Corn with Chili and Lime (Esquites).
Get the recipes:
Cheese Enchiladas with Salsa Roja: https://bit.ly/4py5ZLh
Mexican Cowboy Beans: (Frijoles Charros): https://bit.ly/4ql0NvA
Mexican-Style Corn with Chili and Lime (Esquites): https://bit.ly/3NaaUEM
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19 Comments
Your website changes, and your deletion of all my saved recipes has caused me to immediately cancel by subscription and to delete you from my YouTube subscribed channels. You have dropped behind ATK now, and they plummeted after CK left.
Love this channel…. best wishes ❤
All of these dishes are doable at home! Mmmmmm!
This looks incredible and very weeknight friendly. I also prefer a cheese stuffed enchiladas with some chopped raw onion on top, perfection. Thank you! 🙂
These cheese enchiladas would be a side dish normally to a main meat protein.
So much salsa-making info in just a couple of minutes… grácias!
Wow!! Chef Kimball, those enchiladas look delicious!! I really enjoy MILK STREET Tv!!👍
What happened to the eggs in the tortilla?
I want to go to Mexico 🇲🇽 for this same reason: the food! 🥰😋I just learned what the word tatemar means 🙌🏽
I think a mistake people make is that "beans last a long time in your saddlebag." Beans do get old and aren't fresh years later. I'm a fan of Rancho Gordo beans because of the excellent variety and they are always fresh.
How do we shop for the chilis? If I had to keep one variety on hand what would it be. I cook for a family that likes flavor and spice but not heat.
What happens if you cook the filled tortillas in the sauce?
Is eskitte the same as elote?
My local Mexican folks suggested MUNSTER cheese for enchilada. I was so disappointed. I wanted to use a Mexican cheese. But hey, it works GREAT.
In San Diego at taquerias, the cheese enchiladas are filled with unmelted cheese and doused completely with a heated sauce then covered (of all things) with shredded lettuce and topped with crumbled cotija cheese. Nothing like what you would get at a Mexican restaurant there. I was skeptical at first, but it's pretty darn good! I tried making them like that at home and sure enough, it's fast and delicious! No need to bake them at all. In fact, baking them just makes them soggy and fall apart.
I love them all! I just found your channel and am so happy 😊 Thank you for sharing. So creative and lovely❤
…I see your touch in the video production quality …high standards make for superior results…👍…
Thank you for never saying (unless I missed it, but I don't think so) "Now we're going in with ….". I hear that on so many videos, now even culinary videos, and it seems so ridiculous, like they're soldiers storming beaches. I appreciate y'all so much. THANK YOU. 🙌🏼
7:59 MEXICAN Oregano!