Weeknight Mexican
Weeknight Mexican Christopher Kimball’s Milk Street Television
Christopher Kimball travels to Mexico City to find new favorite weeknight suppers, where Chef Esmeralda Brinn demonstrates Mexico’s version of a meatball. Back in the kitchen, Milk Street cooks teach Chris to make Chicken Tinga, shredded chicken in a smoky tomato sauce that’s an excellent filling for tacos; and Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.
About the Program
Christopher Kimball’s Milk Street Television
The editors of Christopher Kimball’s Milk Street Magazine search the world over for techniques and ingredients that can transform your home cooking, producing bigger, bolder dishes with less time and effort.
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