How to Make Crispy Tacos Dorados and Roasted Poblano and Black Bean Enchiladas

Byamazingfoodstv


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.

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45 Comments

  3. I'm on holiday, and back tracking on my channels l subscribe to, cutting off the ones that has become boring in the new year along with my followers. Starting with ATK. Julia Collin Davison & Bridget Lancaster older, not interesting & BORING!!! Where's your fresh faces?

  6. 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.

  8. Why has America's Test Kitchen so reluctant to use their hands when preparing and mixing ingredients. You have made cooking an unappetizing sterile environment for "home cooking". It is like you are afraid of the food you preparing to EAT. Home cooks are not operating restaurants. Washing hands is the easiest practice in any kitchen.

  10. 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.

  22. 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.

  26. 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 👍👍

  28. You keep using chili powder. You never say which chili you are using the powder from. There are hundreds if not thousands of different varieties of chilis. Are you using the "chili powder" sold as chili powder but contains many ingredients of which one of them is actually chili powder. If that is the case wouldn't you be better off to add the other spices in controlled quantities and separately? "Chili powder" contains many spices. Some are – Cumin, garlic powder, onion powder, etc. They won't even tell you what they put in. They just say "spices". I prefer to add the things I want instead of their choice. I especially like to use specific chili powder of my choice, especially when making enchilada sauce. That is where I use Albuquerque chili powder which is just the dried peppers that are ground into a powder, no other added ingredients. It is just like using an Italian seasoning. Would you do that if you were showing how to make Spaghetti sauce? I don't think so, I think you would add all the spices individually giving quantities on each ingredient.

  41. You got to stop using ground beef for tacos or enchiladas. Its just plain bad. Use shreded beef of chicken but of course that takes time and its worth it. We never use ground beef on those items mentioned.
    I’m sorry ATK , this is like eating tacos at Taco Bell👎🏻 or Del Taco👎🏻.

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