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Christopher Kimball’s Milk Street Television
Weeknight Mexican
Season 4
Episode 410
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.
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25:47
Learn baking from cookbook author and owner of Back in the Day Bakery—Cheryl Day!
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25:52
This episode is a carnivore’s delight, as we spotlight our favorite meat-centered dishes.
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25:49
Christopher Kimball travels to seaside Jalisco to learn from some local chefs.
