How to Make Ground Beef and Cheese Enchiladas and Tacos al Carbón
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- Опубліковано 10 чер 2024
- Test cook Erin McMurrer shows host Julia Collin Davison how to make ground beef and cheese enchiladas. Tasting expert Jack Bishop conducts a tasting of 6-inch flour tortillas. Finally, test cook Keith Dresser makes tacos al carbón.
Get the recipe for Ground Beef and Cheese Enchiladas: cooks.io/3vsZYEU
Get the recipe for Tacos al Carbón: cooks.io/3tltnPl
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I am obsessed with these full-length ATK episodes. I don't watch anything else anymore, just Cook's Country and ATK on UA-cam.
ATK is on PBS and the Create network weekly.
@@Todd-of-Luna-farms unfortunately I live outside the US so no PBS or Create network :(
@@mrlapageisyourman Sorry to hear that you can't get them. Chef Christopher Kimball started both of these cooking shows. He has a new one called Christopher Kimball's Milk Street. It's set up the same but in this one her travels around the world than comes back and breaks it down and shows us how to make it. His channel playlist has the all the full length shows.
Happy cooking my friend.
@@Todd-of-Luna-farms Yep, I watch only the Create Channel on antenna TV, no cable. I watch both Cook's Country and Test Kitchen every day. Create repeats them several times a day. The only bad thing is that they don't get the episodes until after they have aired on PBS. I also watch the various segments and full shows here on YT. I like Kimball's Milk Street. The recipes are unique and geared to the home cook. I love the chefs/cooks he has on his show. But on Test Kitchen shows, I am sorry to say I often have to mute Julia. Always love Bridget.
@@Todd-of-Luna-farms ?.
It’s absolutely amazing how much formation they can teach in 23 minutes
I consider ATK to be the "Gold Standard" for anything I attempt to make or suggest other that are make.
What I like most is that it's a proven recipe, done by many and perfected and commented of by industry pros before I get to see the final product.
And seeing the final product is SOOOO important (seeing the steps too)!!
If I don't review the process by ATK and finish process ..it's just a stab in the dark! and I'm totally responsible for the product outcome !! AND I HATE LOOKING LIKE AN IDIOT !!!
Same. And after getting their process for a recipe down (like fundamentals), you can then start tweaking it and making it your own. But you always have that proven baseline to return to if need be.
Just in time when I was looking for ideas of what to make for dinner. Excellent.
Thank you for all of these videos. Would love it if you did some more with Indian cuisines. I love Indian food and would love some authentic (but maybe a little healthier) versions of the classics.
Finally a winning product that I can buy in the UK👍🏾
I just made these enchiladas and they are so good!! Thank you for this recipe!!
I love Bridget's reactions to the food she eats.
Ya, same reaction every freaking time. Do you think she practices it? or they just use the same clip over and over?
Realistically they're all getting paid money so there's a lot of fake "that's good" or " wow that's amazing!"
Easily the best ground beef enchiladas I’ve ever eaten or fixed. Thank you so much Erin and ATK! The only thing I did different was add a little more broth to the sauce. The routine with the tortillas worked perfectly.
you guys are the besttt
Another amazing kitchen tutorial 🙏🏻
My husband loves your recipes.
Thanx for the smell test recommendation!
Two great recipes. I'm anxious to try them both 😋
😍
Chef Rick yours is one of my favorites also. I subscribe to your channel and love it.
Nice I didn’t realize that this is filmed in Boston I live right outside of Boston
Saving this video!
All those Le Crueset Dutch ovens and kitchen Aid stand mixers just casually hanging around in the background as part of the production design. Is there anyway ATK can sell these off in their website as second hand? I’d buy them, whose with me😂😂😂👍🏾
They could at least do a giveaway! Yeah thanks for telling me those are the best, I can’t afford them. Or there is a bargain option? Yeah still can’t afford that 🤣
😂
yummy and tempting enchiladas
All time favorite......😋
My husband liked this!
I love Erin :)
Wow guys 😊
WoW - Erin has become the whole enchilada !
I’m making these tacos tonight! I’ve got some tri-tip in the freezer that will work just fine
Erin is awesome
Nice to see Keith. 😜
DID THAT MAN REALLY START EATING HIS TACO FROM THE TOP CENTER?!😱
I had to pause the video..but yes he did. Thats the weirdest thing i have ever seen
Yum 😋 now I want some. I wish I worked at American Test Cooking to taste 👅 all the food
Wow 🤩 nice
Just a little thing, but why did Erin add the tomato paste to the onions and mix before she added the cumin? You'd think you would want to bloom the cumin in the oil first.
It can burn the spice. It blooms just fine once added after tomato paste, as long as you cook it for a minute.
I loved the 9x13 baking dish for the enchladas. Where can you buy it ? I did not see the link.
I have to admit, love everyone, but I absolutely ADORE Julia Colin Davison!!!
The best tortillas are corn tortillas from "El Milagro " in Chicago here in Pilsen
Except for the chiles, YUM!
Some TV magic there. If you watch the tasting portion you see that the brand name cards are turned around during parts of the conversation and not during others... even though it is played as one long explanation.
We just made these enchiladas. I think we ended up using too many ancho chilis, because it wasn't clear if you use 1.5 oz whole anchos (ended up making .8 oz once seeded) or 1.5 ounces once seeded and stemmed. We opted for the latter, and the enchiladas were still tasty, but much too spicy and chili forward. We're going to try it again this weekend with the proper chili amount. Still, as recipe mishaps go, this one was still tasty!
You do not have to have cilantro when you have enchiladas and there are MANY canned enchilada sauces that are high quality and DELICIOUS.
Where's the Mexican rice for those beautiful enchiladas?
Maybe a nice fresh pico de gallo?
Makes me miss the Mexican Tv dinner
I'd soak chilis in water then discard so bitterness goes with the water, garlic in too early and ended up burnt(brown garlic is burnt garlic).
Not sure why anyone would be down on enchiladas. Our family loves them and this recipe would make a tasty version.
Don't sweat it Bridget. I prefer Mission to Old El Paso as well.
again another great video. I'm going to try and simplify and skip the blender, and just chop them finer....
Flank steak is great for stir frys. I think Chinese restaurants used flank steak back in the day. The meat was easy to chew!
What happen to El Milagro? I like those.
Aren't those only available in IL
What manufacturer of grill are you using ATK?
You guys missed the opportunity to tell people how much better raw flour tortillas are. Tortilla Land are okay, but the ones Costco carries (Fresca) or the Canasta brand are waaaay better.
Yummy ive never had these with ground beef. These enchiladas are Tex-mex style enchiladas, not authentic Mexican enchiladas. I suggest to use fresh corn tortillas and first cook them in a skillet in a bit of oil to make them pliable and pat exess. They do look so delicious and I'm open for new recipes so I will be making them soon. 😋
Julia's hair is beautiful
Enchilda sauce in New Mexico is nothing more than 2 Tblsp lard, 1/4 cup AP Flour, 1 tsp salt, 3 cloves minced garlic then blended dry red chile.
Bridget is my ❤
The method is good, but hamburger meat is not traditional in Mexico, I think this is TexMex, I make these with chicken or just cheese and onion filling.
What frypan are you
@11:47 am I the only one who noticed they revealed the brands for one shot, lol?
If you live in a community with a Mexican community, you can find much better tortillas than these national brands. I am lucky enough to live in Chicago and can get great Mexican ingredients even at chain grocery stores.
I live in San Diego and I'm able to get fresh incredible tortillas all the time, it's amazing
I live in Cleveland , Ohio there's a lot of Mexicans here
Where do you find minced adobo and jalapeño?
In the Latin American aisle, if you don't have one in the canned or jarred food aisle. They're easy to miss because they're small cans. Should say chipotles in adobo. If you don't use the whole can you can use an ice cube tray to freeze the rest. One pepper and a spoonful of adobo in each cube.
Note also that the peppers come whole in the can or jar. You will have to mince them yourself.
Don’t think those jalapeños were cooked to much, cause when he was slicing them he wasn’t gagging. Every time I roast jalapeños I can barely breathe when cutting them up.
Maybe you're just sensitive to it.
@@jusssayin480 I can eat them fine, might just be my lungs can’t take them.
Ahh ... the one with the pony tail always gets my vote !
as a born and bred 7th generation Texan, this looks pretty dang good.
Can y’all add those timeline names?
I made this and wasn’t crazy about the sauce. I thought the ancho chiles overpowered the sauce. Next time I’ll use New Mexico chiles and more chipotle peppers.
This is taco bell food. Traditionally we use carne de res, shredded beef. Oh so much more sabrosas!
Milagros flour tortillas are BEST & their Milagros corn tortillas are BEST. . . Y'all must not've tried them
Thanks for the tip
They are limited to brands which are available across the US. If you have a local tortilla maker then it'll probably be better than a national brand, definitely! But the brands they showed are available nationwide. El Milagro is only available in some areas.
Personally, my favorite tortillas are from Frontier Restaurant in Albuquerque, but I only can get those when I visit my parents.
@@fluffycritter oh ur right I forgot that Milagros isn't as well known
Where can you buy them ?
@@DeborahRose2885 Target and Amazon let you order them from anywhere although who knows if they'll still be fresh by the time they get to you...
Sonora is a state, not a town. It is a big state too!
Doubt if this has passed your notice, but some of us do not like Cilento, at all. Substitutes?
Born and raised Tex Mex here. There is NO CILANTRO anywhere in an enchilada or on the top as a GARNISH. TOTAL BULLSHIT. NO SCALLIONS OR GREEN ONIONS EITHER! Also, sour cream is a CALI thing. Having said that, of you want to eat your enchiladas with some pico de gallo(which has cilantro) that's a taste choice I can't knock. These people generally do recipes well but the ethnic ones are sketchy. REAL SKETCHY.
@@aidacadena Oh please. At no point do they say there are making authentic anything. They're making food with international flavors that are easy to make and wonderful to eat.
@@aidacadena I guess personal taste and preference always has to take a far back seat to "authentic," or be nonexistent altogether, even if you're making a dish for yourself?
I personally do not like cilantro (I'm of those people to whom it tastes like soap, and sometimes tar), but who hell made you judge, jury, and executioner, huh? How dare you appoint yourself the arbiter of what people should or should not be allowed to do with their own recipes? Especially when, as the other commenter points out, they never claimed they were aiming for "authenticity."
@@aidacadena And another thing: If authenticity were a requirement, TexMex cuisine itself would never be allowed to exist, as even it is a clash and intermingling of different traditions that eventually came into its own. So please, get off your high horse and spare us all your sermon.
Good technique and recipe - but how do you not understand that not everyone can eat cilantro - as in it makes some of us Hispanics gag. So - I think I'd try that recipe without the cilantro.
Hello.
So, like is Julia's father Stephen Frey or Bernard Cribbins?
So what you are saying is that the enchiladas are not a week night meal. Couple other things; what is the smell test? I only have 80/20 ground beef, what can I do? What about some different chilli suggestions.
Drain the ground beef after browning it.
............................................Who makes the thinnest tortillas ?? ...................................
I only buy La Banderita because it's made in Norcross Georgia, so I know it's made by 'real' mexicans.
MMMM Cilantro , I always enjoy adding something to make the food taste like dirt .
Something I dislike about US processed foods is that everything contains corn syrup, CORN SYRUP in flour tortillas!!! Grrr!
The problem is people in focus groups. They give the corn-syrup-added samples higher marks for taste.
(Reminds me of stereo speakers. Until things start distorting, people nearly always rate them higher at higher volume.)
U were order this JOSEPH for lunch and ur coffee always 🥲 but u wouldn't eat ur food because u were just talking and staring at me all the time lol omg hunting me down huh xxx
ATK, HI,,,,Why is it that you guys REALLY LOVE VEVETABLE OIL ? The LAST time this was in my home was 20 years ago, why ? It’s a GMO,AS IS CANOLA SOY,, ALL I USE , are EVOO,AVOCADO,GRAPE SEED, GHEE & ORGANIC COCONUT OIL, , my salads , AVOCADA, & SHERRY VINEGAR ! 🇺🇸🇺🇸🇺🇸🇺🇸
No cilantro! EVER!
I agree. I'm allergic to it.
Tastes like soap to me. I read somewhere that it’s a genetic thing.
@@ekraszewski Same here, I've also heard that it has something to do with a missing chromosome
the issue is genetic. These people have a variation in a group of olfactory-receptor genes that allows them to strongly perceive the soapy-flavored aldehydes in cilantro leaves. Thanks Google!
Mom’s Easy Lemon Meringue Pies
Ingredients
FOR THE LEMON PIE:
2 pkg lemon pudding mix, cook & serve (4.3 oz each)
1 1/2 c sugar
6 large egg yolks; lightly beaten
Full recipe ⬇️
cookingfoodhome.com/?p=612
In Mexico we don’t have ground beef enchiladas, never! The most common filling is chicken, but it could be farmers cheese, potatoes, mushrooms, even scrambled eggs ....tomato paste? Cumin? Green onions? This is Tex-mex I guess.... I don’t understand why change something good, soooo simple and already tried by so many people?
I don't like cilantro. Is there a substitute?
Blessings
Me too but what I notice was it gives a different and amazing taste to a dish if used right. I’d suggest you use it a little and I’m sure you will like it.
Otherwise, I’d use parsley instead.
@@tasadem20 Second the parsley! It also has a citrusy "brightness" like the chefs say without the nasty soapy cilantroness haha. I hate cilantro lol.
@@tasadem20
Thank you for the suggestions 🍽👍
@@thestellarelite
Thank you for that suggestion.
It does taste like soap to me!!👍🍽
Licorice tastes like medicine to me but if you force yourself to try things in small batches you'll learn to be less disgusted. I can now tolerate fennel basil and a little star anise but still cant handle licorice.
Such a great program but sadly not as interesting as it was during Christopher Kimball's time. Once he left it just not the same.
best by dates on two bags say 2019
Oops
EDIT - I made an error in original air time. Sorry about that.
@@sandrah7512 Thanks, Sandra. Yes. My bad. Not sure what I was looking at. There are multiple sites that list original PBS air dates I always reference. Still not sure how I made the error.
There are roughly 10,000 tastebuds in the human mouth. Literally.
Take the basic recipe contents and - unlike moms all over the World always said - play with your food, right people?
👏 🙃 👏
Hey... mom isn't watching right now, and it's your kitchen and all 10,000 tastebuds.
Play with your food, people...
⚘ 🙏❤🙏 ⚘
Practice makes perfect... or really yummy meals. 👏
If you aren’t going to make your own tortillas just go to the dairy section of Walmart and buy the raw tortillas. Trust me you don’t want to eat that packaged garbage
I was wondering why they didn't do a tasting of the raw tortillas. They are so much better.
Yankees put sour cream on everything
Where the al carbon? Thats the whole point of the steak taco.🙄🤔🤨
Can you suggest a substitute for the cilantro? I can't stand it, it ruins any dish it's in for me.
No Mexican for you.
You can use parsley or just go without. If you go without, it will be fine. I can't handle a lot of cilantro either. For me, a little is fine, but add too much and it tastes like soap or tar and, like you said, will ruin a dish.
haha you can tell he's not mexican because he's flipping those tortillas with utensils instead of bare handed!
hilarious
Wait, this doesn't taste like soap, better put more cilantro on it!
I taste soap in coriander/cilantro too, but most people don't. (Luckily it's free of this taste when cooked, and when raw in tiny quantities.)
Tacos al carbon????!!! Where is the carbon🤔🤔🤔
I’m sure y’all know this already but usually you’re supposed to take the meat and literally place it right on top of the hot coals
@@Jantonvid ..on a gas grill?! Ok, you first. I'll watch ..(or not).
Looks pretty good from ATK ..why do it any other way?? (unless your on the freedom trail to America) ..in that case, knock yourself out !!!
Those enchiladas cost $5 each, when all costs are factored in, something totally unaffordable for cafeterias.
hmm...ground meat(hamburger) is probably the cheapest meat in america. My question is what can you serve in a cafeteria that is cheaper than this...
@@waynewilliamson4212 ,
The amount of labor involved sends the cost per serving too high. Most lost cost ground beef is 73/27, not 90/10. 90/10 is probably 200% the cost of 73/27 per kilogram. Taking apart dried chilies and heating them? Costs too much.
The average cafeteria uses 73/27ground beef and the generic Mexican Taco/Chili/Enchilada ground dry spice mixture that comes in 55 gallon drums. The cheese is whatever melts easiest with the least amount of energy usage, usually a generic Velveeta type that comes by the pallet in 10 pound bricks.
None of the above torillas all are bad they have hydrogenated fats. GMO oils.
Sonora is a state not a town. The garnish isn't swiss chard and all that mess, it's chopped white onions and cilantro. That salsa is pretty sad too
I’m sorry, we never use ground beef on enchiladas. You would be hanged if you ever did in our fam. No american cheese nor Black Olives. You make them seperately not like you made them, its a enchiladas cassarole
This is an Americanized version.
They didn't say it was an authentic Mexican approved recipe. Watch the video before you show your stupidity.
Cilantro is disgusting. You do not have to have it in your food, unless you like eating soap.
Omg these are not New Mexico enchiladas. I love this channel but no
Really need some POC on this show especially when making food from other cultures. Take a lesson from bon appetite.
Lady Erin & Sir Keith are absolutely wrong about cilantro & sour cream.... For those of us who either don't like or are allergic to or have a dietary restriction or more to either of these two ingredients, they are not being used or consumed. Other than that, I personally would boil my beef broth on the stove instead of the microwave.... It just means I didn't take any other shortcuts, it's all about being authentic.
That’s not the way we Hispanic or Mexican people cook enchiladas ! And that lady cooking never have liked the way she is she extremely stuck up