Host Julia Collin Davison makes a Texas favorite, Carne Guisada, and Toni Tipton-Martin shares the origins of the dish. Equipment expert Adam Ried reveals his top pick for oven mitts. Finally, Christie Morrison makes showstopping Green Chile Chicken Enchiladas.
Get the recipe for Carne Guisada:
Get the recipe for Green Chile Chicken Enchiladas:
Buy our winning oven mitts:
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America’s Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
If you like us, follow us:
47 Comments
Leave a Reply
You must be logged in to post a comment.
Christie is great. I love watching her.
Why is she cooking carne guisada , first it's texmex not Mexican , second yes it served in every restaurant
oven glove? go to the welding store.
The green chili chicken enchiladas turned rather mushy and soggy for me. Any suggestions on how to avoid this in the future? Otherwise, the flavor of that green sauce was amazing and the overall taste was great. I’d like to fix it next time!
Receipt
No….Try again gringa…..
Please please please make a video of the Levain Bakery Cookies 🙏 🙏 🙏 🙏
What the heck is happening down there? Are you Cook's Country or Amerca's Test Kitchen? Confused about seeing all the different personalities. And is Chris back with you again?
Do Birria Tacos next!
My mom likes to leave the big hunks of fat to cook in the pan. I don't eat them, but she likes them.
Eating all that black char is perfect if you like cancer.
Hundreds of oven mitts tested over the years… Every chef in the world – “hand me my towel”.
Really love to see Christie finding her groove. Great episode overall.
Can't eat a spanish recipe made by someone that only uses salt and pepper for seasoning. I mean no disrespect albeit they don't know how to cook authentic style nor how to season food.
i love everything ATK! My grandson who is 21 liked ATK better than cartoons for the last 19 years- talk about a fan!
The sleepy cow jelly crash because humidity proximately shiver aboard a aggressive intestine. tricky, hot huge jumper
Love this channel! What's up with the lady giving history! Do not like this addition!
Love your videos! I watch them to relax in the evenings. Always give great ideas for 'what's for dinner?!' TY for making them.
I get carne guisada at restaurants all the time… And I've never seen it with potatoes.
Take this more like tex mex food than Mexican. It's OK, and thanks for not going generous on the cumin, great mistake when preparing Mexican food. But some parts really mess it up. Monterey jack and cheddar are never good cheese for these dishes. Try Chester, instead. In not sure Carne guisada has its origins specifically in Puerto Rico, but hey, it's a dish that crosses boundaries. Thanks for the good tips in general!
Why table salt and not kosher salt?
Don't mess with texas' food, NM Chile all day!
WHY NOT brown all the meat ?????
My wife and I do taco Tuesday every week. We try to keep it as varied as possible, not just with tacos though, we’ll have all kinds of Mexican cuisine on Tuesday nights. These are two dishes we’ve never tried before. I can’t wait to make them!
My Mexican mother, grandmothers, aunts, and wife have fed me tortillas my entire life. Not once have any of them used a microwave to prepare them 😝. Steaming them is also not acceptable, I'm talking to you Pollo Loco on that one.
Why table salt and not kosher salt?
Ooh, you guys have been on fire lately. Love the content. I made the parsley/dill potato salad from the other day, and it was really good. I'm making those enchiladas next!
Great Recipe, I will try it soon, being from New Mexico, I will have to add G
Hatch Chile.. I remember my mom making it , she didn't use Bell Pepper, but I'm sure that tastes delicious too.
Quick question:
I might missed it, but why you brown some pieces of meat and the others not?
Wouldn't be better if you brown all the pieces of meat, to have a more unified texture?
I'm from New Mexico. You've made a (small g) green chili/Tomatillo sauce with not one single (capital G) Green chili. They are different peppers. Your version does look really good (tho I'm not a fan of Tomatillos), and I'm sure it is delicious. Love the channel…not complaining, just pointing out a difference in chilis. <3
It’s smells sooooo goood it comes through my iPhone!
That’s not 1 inch! It looks like 2 inches!
I wonder can the beef be substituted with pork tenderloin?
Those enchiladas look so yummy. I love the colors of it!
I love both children enchiladas and carne guisada
Christine’s green chili chicken enchiladas are so elegant, they are not for a weeknight dinner, but for a happy weekend dinner party with your best personal friends!!
This recipe is Not really a Puerto Rican recipe – but looks good. Ours calls for a sofrito. Good try!
I like that ATK and CC have finally moved away from the format of having a host standing around while someone cooks.
In 45 years, I have never seen canned tomatillos. And I am Hispanic.
Only browning half the meat is going to be my new hack for all stews. No more getting lazy with the second batch, or burning the fond. Genius!
Carne guisada is also a dish in the Philippines. I guess it's a result of Spanish colonization.
Sry I am new for cooking but at 4:17 why drain the can tomatoes juice out?! They add great flavor for your meat if u stew them! Also at 16:08 all the charred vege or burn vege, I am always told to peel them out since burning vegetables can form carcinogens like benzopyrene! A little bit is fine but you dont peel any of them out?! I know it will add great flavor but my mom told me please get rid of most of them for the sake of your health ! Overall great 👍 video ! Love all the recipes
This was a great episode, but I miss seeing Bridget and Julia cooking together. I hope that it won’t be a permanent thing.
❤️❤️❤️❤️❤️❤️❤️❤️
Oh! Sure looks delicious 😋😋. Julia, I appreciate and admire you knowledge in Latin ingredients and recipes, and you pronounce each Spanish word so well👏👏.
Could you please make de Puerto Rican version? Would love to learn from you how to make the sofrito.
One question, how would it taste if we add red wine? Just curious 😊
I live in Texas & I have never seen Carne Guisada made like that.
Yummmmmmmy! Thank you for the recipes! Easy, Peasy! 👌🏻👍🏼💕