How to Make Crispy Tacos Dorados and Roasted Poblano and Black Bean Enchiladas
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- Опубліковано 2 бер 2020
- Hosts Bridget Lancaster and Julia Collin Davison unlock the secrets to making a Mexican staple: Crispy Tacos Dorados and gadget critic Lisa McManus reviews a must-have for home cooks: fire extinguishers. Science expert Dan Souza then gives a demonstration of fast-freezing liquid nitrogen, and test cook Erin McMurrer makes the perfect Roasted Poblano and Black Bean Enchiladas for Bridget.
Get the recipe for Tacos Dorados: cooks.io/2vMCkZw
Get the recipe for Roasted Poblano and Black Bean Enchiladas: cooks.io/2SEa7wZ
Buy our winning nonstick skillet: cooks.io/2HkDAnc
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Bridget & Julia - one of the greatest screen pairings, I love you two together!
that was one of my favorite episodes...I fell smitten by you both...oh, and there were tacos!
My Mother only made tacos in this way. This happened 100 years ago There were many filling variations. Your way is too fussy but for today cooks these are great instructions. My Mother's were a favorite at gatherings and she usually made dozens already filled and ready for salsa. These were what I believed to be New Mexico style Mexican food always served with freshly made red Chile sauce. For many this was the first time they ever had seen or tasted tacos. Thanks for your expertise. Mexican food is the best contribution to the food table ever.
😁 And that was she said 😋😍😘❤💔🥵🥵🥰🥳🌹🌸🌷🌻🌼🍂🍁🍀🌿🌾✟✟
The tacos dorados and poblano enchiladas are my go to meals for family of 4. Everyone loved them and wanted more especially on the weekend. I wish you can do an easy to make birria de res and an easy mole base with the tacos dorados. That would be amazingly good for future episodes.
This episode is chockfull of great tips and ideas along with two brilliant recipes. Time to gather up the ingredients! Thank you!!!❤
Love the baking soda tip. Good to know. The enchilada recipe looks delicious!
That flip technique will come in handy when I inevitably make these shirtless
And pantsless. Let it all hang out when cooking
Just saying
So, you like to live dangerously, don't you?
I tried to be sexy with my hubby 26 years ago and fried chicken with ONLY an apron on. The grease popped me and burned a small patch on my right boobie. The hubby is now an ex, but the scar on my boobie remains. And I never fried chicken again (seriously). Wear a shirt, my friend. 🤗😁
Thank you for your recipe. I made the tacos and came out delicious, the best we have ever had. However, to make the tacos crispy I fried them first without the meat. The technique I used is using a cannoli cylinder in the middle of the tortilla and folding the taco, once is crispy you remove the cylinder and you get a perfect and crispy taco. Works fast and perfect. Once you can hold it you fill it with the meat and other fixings. Thank you again
I make chicken enchiladas all the time for the boyfriend (and recently his parents too), but he's started growing tomatillos and poblanos in their garden this month, so I'll be saving this recipe for the harvest in a few months!
Diana Martinez Yummy!
God, I love Erin’s voice. So soothing, matter-of-fact, and calming.
My first time making vegetarian enchiladas. I thank you for the new recipe and I really enjoyed the enchilada. ☺️
I love that new technique for tacos. I'm going to try that! 😋
Omg, I definitely need to try those enchiladas ASAP. 😍
These Two Recipes are a must make they were absolutely Delicious 😋🤤....
Love y'all!! I never miss an episode...lol...
Love these recipe videos. Loved the facts about freezing Berries, great info. Wonderful and very useful review of extinguishers, thanks for the safety tips.
This recipe looks really yummy 🤤 I’m gonna try it for my veg kids 💗 Thank you!
wow those enchiladas sound delicious
The onion flip tip is genius! Thanks! ♥️
These were amazing, I’m kinda obsessed since I made them the first time a few weeks ago.
I can’t wait to make it!! Thank you 😊❤️❤️
Just awesome 👏
Looks AWESOME!!!!!!!
The salsa verdi Sauce is delicious and Now I put it on EVERYTHING 🤤🌮😊...😮
My Spanish aunt fries her masa taco shells in olive oil. They are REALLY good! Her recipe is quite like this except for the type of oil used.
Why not corn oil?
Looks great helpful information 🕊
Thank you! I think that Tomatillo sauce recipe is going to change my life! -Homer Simpson drooling noises-
Now I want make enchiladas.:)
Omg it’s 4AM and I want it all!!!!!!
Great recipes.
I love your term for cheese --- nature's glue!
Delicious 😋
Amazing!
What a great place to work in!
Yum Sooooo good 😊
I'm roasting radishes and brussel sprouts to go with my pork chops and now thinking of making them coated with cereal but thinking of rice krispies since I don't have corn flakes. Very much enjoyed this video. Thanks.
I can't be the only one who noticed the 2 subtle innuendos in this video. The first was "Can I give you a little hot sauce in your taco? How about some sour cream?" during the building of the tacos dorados and "Oh you're a peeker?" during the prep of the tomatillos for the enchiladas.
Yummy 😋!!
Delicious!
Look great but I would have thrown them under the broiler at the end to brown the cheese a little.
I have GOT to try that recipe this weekend. Thank you!
Happy Cooking!
Those superfast frozen raspberry orbs would make an amazing vinaigrette addition. Like raspberry caviar -- or a less-tired pomegranate...
Great easy recipe but I can’t do the fry thing so I would stop at the warmed tortilla and eat them up. Yummmmm
I have never been more hungry in my life
Seriously. I just ate dinner too and I'm drooling over the enchiladas!
13:31 lol Erin, I am Bridget, ok Erin
Those tacos looked magnificent 😍😍😍🤤
Not usually a fan of texmex but those look damn good 😋👍
We are making the enchiladas tonight! Thank you so much for the delicious recipe.
I love those tacos so much and they are probably better than the ones from Taco Bell, and I love theirs so much.
Looks so yummy!
Wow the tacos dorados and enchiladas looks so delicious, I grew up eating all the different types of Mexican tacos dorados and different types of enchiladas that my mom would always make as I was growing up here in The Mexican neighborhood of Pilsen in the Heart of Chicago. My respects to you Bridget and Julia you both make an awesome cooking team 👍👍
Taco Bell is great for anyone wanting quick and easy tacos, but your way is far better.
Thank you for tacos!! You guys are the best!
Let us know how you like them!
I wonder if they’ll ever make authentic Michoacán style tacos
Hello from Savannah ga ❤❤❤
Do you have to finely chop all the ingredients for the sauce if it’s going to be blended anyway?
"Mexican food the best in the world" Anthony Bourdain
For someone who does not, can not, stand cilantro, (because it tastes like used dish water to me), I will substitute parsley for that herb...
Love ATK!
Now I'm hungry.
In Texas we eat a lot of tacos!
I'm sure the ABC fire extinguisher worked well on both types of fires. Were the other ones not ABC? Maybe explain the difference.
Im British and loved the use of the description "Brilliant"!
Most of the authentic Mexican foods either have pork or chicken. Especially tamales! 😋
My new favorite video of all time
I love tacos Doritos!
Thank you, a thousandfold! I love my taco tortillas crispy, but every technique I have tried results in an uneven fold. Hanging them over the two bars on the oven rack just doesn't work. Tacos, this weekend!!
The seeds don't have the heat. The pith does.
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Very nice can't wait to try it, Also other than vegetable oil, what's the best alternative?
I use avocado oil as my go to for everything!!
So, is the baking soda trick for the ground beef from Elle Simone? She used it in her sloppy joe recipe to surprise of her technique at the time. Now it’s presented as ‘new’, but her contribution isn’t mentioned. Just curious.
Can you bake them in the oven
"Yes" is the only acceptable answer when asked how many tacos you want
no body:
ATK chefs: now we're going to add baking soda
At least they've tested it
And there's a scientific reason it works well where it's used.
The one with the pony tail can make my Tacos ANYTIME !
Do you wash your onions, if so, when.
I’ve seen you add baking soda to meat before. Does that work only with red meat or any meat? Ground turkey?
Asian technique also used with poultry.
What is the healthier Vegtable oil
For a cheaper option, avocado oil is definitely the best.
But if your budget allows, you could just use extra virgin olive oil exclusively. It doesn't really impart a flavor to the food being cooked, and it retains most of its antioxidants during cooking. Most commercial vegetable oils are already rancid (full of free radicals) and need deodorizing before bottling, and many also contain trans fats as well, contrary to labeling.
You can't really go wrong with either avocado oil or extra virgin olive oil. They're the best for cooking.
What is you wanted to finish cooking them in the oven instead of frying them on the stove top?
Do you mean the tacos doratos? She mentioned not letting the tortillas get cold, otherwise they started to rip apart if too cold.
Did you just place cooked ground beef back into the bowl you had raw ground beef in?
I often wonder how they wash all those little tiny glass bowls. Is there a set of employees who do nothing but wash those things? Or do they put them in dishwashers - except that you’d fill up a dishwasher pretty quickly with just those, and the time it would take to load and unload them wouldn’t seem to make that a very smart option. Heck, maybe they just throw them away, huh? Ah, the questions! Would love an answer!
That's a mouthful!
... seriously. 😉
Extra sauce, please!
Hello!
If you put the pablanos in a ziplock bag for about 10 to 15 minutes right after cooking, the skin will fall off automatically.
Great tip! Make em sweat!
Keep onions in the fridge. No more tears! Just not with potatoes. There's some bad reaction and potatoes can find other accommodations.
W
Can you make the meat mixture in advance?
Yes!!!
When you tell us a winning item, it would be helpful if you’d tell us how it’s spelled so we can go online to find it. In most cases, I can eventually guess it, but if you spelled it, it would be much appreciated! (Or put it in the description - I don’t see the fire extinguisher - kida? Kidda? Kita, kitta...etc.)
Judy Vallas kidde
Janice Carey Thanks. I did find it. This was a general request for all videos, because it happens to me a bit. It’s just easier to be told than to need to figure it out.
Judy Vallas so true
8:01 Brigitte: How many tacos do you want?
Julia: YES!
😂😂😂
I love them and I am glad the lesbian moment is back at the end of the video!
8:01 ;D
You seem to fry a lot in oil. Is this healthy?
I can't easily get poblano peppers at the grocery store. Could I substitute for a green pepper and jalapeno?
Poblanos have a very unique flavor, you can look for canned ones online instead. Also if there are no mexican/latin stores in your area, I would check in the asian markets.
Hell no! You're on the internet; learn how to use it.
It might work. They have a similar flavor, but ATK recommends you try making the recipe the first time as they say.
@@srsantoyo Thank you!
@@JoeStuffz Thanks!
I don't do black beans. That is odd for me because I will eat anything put in front of me except black beans and those little baby ears of corn that you get in Chinese food.
i watched this
This is soo bizarre, I cooked Tacos Dorados from the August 2018 issue of Cooks Illustrated. I turn on UA-cam and the first video is this one - coincidence; hmmmmm?
They're monitoring you.
But who wants watery meat? This is the same problem with brining: it dilutes flavor.
Based on the idea and concept of the taco north of the Río Bravo, these are very well done - Kudos!
If I might be allowed to share some "pointers" for more "authentic" tacos dorados for ATK and their guests here in the comment section, which can easily be done up North, let me know ... if not, no worries, enjoy!
Thanks for sharing!
Please do! Thanks.
That's why I like Steve Bayless. He sometimes creates modern interpretations of dishes, but he really strives to be authentic with his Mexican dishes.
@@ellengregory8002 I have his book from 1987 First Edition. Since I live in Mexico, I have checked these recipes with my friends and their "abuelitas", and sure enough - BOOM! Spot on. :D
@@kenmore01 Hi Ken, thanks ... The only place I have found exceptional tacos dorados is in the greater Guadalajara area in Jalisco, specificially Sta. Anita, Tlaq. and a little place across from Tec de Monterrey on Gral. Ramón Corona in Zapopan.
They use a "barbacoa" that tastes very similar to their birria, and the meat is moist but has no additives like cheese, etc. They put some in the doubled corn tortilla (which sadly are night and day between the two countries unless you invest the time to make your own from masa). OK, they have a "plancha" or griddle that is smokng hot, and after they fill the taco, they dip it in the "caldo" or the broth the barbacoa came from, and then put some oil on the plancha and "dorado" away. When the outside have even burned a little bit, they are served with grilled WHITE onions, never yellow and with some grilles serrano chiles. Now, here's the part where everyone goes wrong. "Everybody" here makes these things, but the secret is in the specific "SALSAS" they have "invented". If the salsa is good, the "puesto" food place is a HIT!!! So, study salsas, and when you have that done, whatever you make will shine in the Mexican world.
OK, now the tips. You might need to learn to make corn tortillas from scratch using "Masa Harina" whatever brand is pretty good. Corn tortillas in the fridge after 4-5 days should beging to mold. If not, you are eating chimicals. After that, if you have a Mexican store in the neighbourhood, get EVERYTHING from there. They often import lots of stuff. If not, go to a "whole food" store of some type for the freshest tomatoes (red and green), cilantro (coriander), serranos, jalapeños, and even "árbol", "ancho", "guajillo", and "pasilla". They are indispensible. Of course white "Mexican" onions are all I have used from Cd. Juárez to Guadalajara to Mexico City.
Once you have the best ingredients, you can use flank steak - really cheap normally - and cook it down in a bunch of bay leaves and a pretty good shot of oregano. If you have a pressure cooker, better still. Cook in max. pressure for 40 mins. to an hour. The meat will be completely tender. Cook down the meat till the liquid is right, and add salt and pepper. Use that to fill the tacos. Remember "double the tortilla". That way the inner tortilla will get really moist - part of the amazing flavour - and the out will crunch up. Use a griddle on max or a cast iron pan on hig heat (not hot enough to burst the oil into flames but smoking). They as you add a little oil to the pan put the taco there, and even put a little juice on the top so that when you turn them, they will absorb the flavour as they "crisp up". Turn over and do the same till they're as dark as you like them. When you serve them on a plate, add some more juice to them - they are eaten sloppy - and have plenty of chopped onion, cilantro, and spicy salsa (normally green, árbol, and guajillo in GDL).
Lots of info, sorry, but that can get you started.
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The tacos are overcooked, way too brown.
I wondered if my monitor colors were wrong... they really look overdone. 😎
Agree!
I agree, many things ATK cooks looks overdone. From Biscuits to pie crusts now tacos. At least from the color on my phone. But so have many other cooking shows. have done
@@frankchaney4872 ....one pizza video had the bottom crust so overbrowned they didn't dare show it.
A Mexican would never use cheddar cheese on a taco dorado that’s too American
Brenda Alvarado ikr queso Oaxaca (melting cheese) would have been great on these!
That's why the show is called : AMERICA'S test kitchen
@@liberumabitrium2383 Then they are appropriating the dish. Every ethnic group that comes to this country gets their cusine watered down by those who don't hyphenate.
Black women appropriate blonde straight hair from Europeans. Do you hear European people complaining? No! Intelligent people don't give a rats a**..
@Jeff, the God of Biscuits you stop!