How to Make Carne Guisada and Green Chile Chicken Enchiladas

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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: cooks.io/37OI5sO
Get the recipe for Green Chile Chicken Enchiladas: cooks.io/3D3KvPF
Buy our winning oven mitts: cooks.io/3nosKRy
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.
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Опубликовано:

7 июл 2024

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Комментарии : 141

@quedizzle7378 2 года назад

I really love ATK and Cook's Country! These videos are extremely informative to helping ppl learn how to cook better

@v.k.winner7766 2 года назад

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.

@VincentMurphy000 2 года назад

If it isn't Hatch, it ain't Green Chile!

@b-genspinster7895 2 года назад

It’s true. Green chile has a different connotation in NM and southern CO with regional variations.

@zonacrs Год назад

In Arizona we call what she made Chile Verde or Salsa Verde. I love it because it's common and delicious. That being said if stewed with meat it's called Chile Verde vs. Green Chile Stew that uses Hatch or other varieties of a roasted Anaheim peppers (can't always get the Hatch good stuff here). Pork is most common.

@tergar1 2 года назад

Looks so good, thank you for the recipes and over mitts info! 👍

@jeanmcinerney6993 2 года назад

i love everything ATK! My grandson who is 21 liked ATK better than cartoons for the last 19 years- talk about a fan!

@LA70S 2 года назад

Love your videos! I watch them to relax in the evenings. Always give great ideas for 'what's for dinner?!' TY for making them.

@meri8746 2 года назад

Yummmmmmmy! Thank you for the recipes! Easy, Peasy! 👌🏻👍🏼💕

@joshua.alvane 2 года назад

Those enchiladas look so yummy. I love the colors of it!

@dtpugliese318 2 года назад

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!

@user-ke4kz3in9j 2 года назад

Wow a Puerto Rican dish. Loving this. Saw you did a pastelon recipe recently too. Making us boricuas proud!

@Exiled_Rouge 2 года назад

They made the Tex-Mex version.

@joshuagonzalez5901 2 года назад

It's a MEXICAN dish cuz! Not Puerto Rican.

@user-ke4kz3in9j 2 года назад

@@joshuagonzalez5901 look at 4:50 - not to mention my family makes it all the time. This version is a bit different than ours, but as is stated in the video it’s “a classic of Puerto Rican cooking”

@phyllisbowen3698 2 года назад

I live in Texas & I have never seen Carne Guisada made like that.

@trogddor 2 года назад

Agreed. Lived in Austin my whole life, and never seen potato’s in Carne Guidada. I’d probably also swap out the bell pepper for something like a poblano and let it stew down with the tomatoes.

@trogddor 2 года назад

Although, I will say y’all’s version looks delicious. Just not what I’ve ever seen served in central Texas.

@chelleroberson3222 Год назад

Right ?

@berthaz2583 2 года назад

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 😊

@maryfranciscajones3312 2 года назад

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.

@lorassorkin 2 года назад

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!

@elizabethferrari3647 Год назад

Christie is great. I love watching her.

@juanitahooker132 2 года назад

I love both children enchiladas and carne guisada

@marsolgomez317 2 года назад

Me encanta gracias

@lindac7146 2 года назад

Love this video. Can't wait to try both the guisado and enchilada recipes.

@chelleroberson3222 Год назад

It's not guisado it's guisada big difference of prepared properly

@bobk4438 2 года назад

I love Ove Gloves.

@blatinoboi426 2 года назад

Lol I’ve never clicked an ATK recipe video so fast! Please do a mangú recipe for us Dominicans 🇩🇴

@ericawkerman3801 2 года назад

Would this sauce work well with shrimp? If so would you sauté the shrimp ahead of time or would they cook okay during the oven time?

@vnette9777 2 года назад

Julia is so beautiful and such a talented cook.Love her.💖

@cindyo6298 2 года назад

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!

@rudyvel 2 года назад

I made the same salad and it was so delicious that I made it again yesterday for Easter!

@cindyo6298 2 года назад

@@rudyvel I actually also made this enchilada recipe, and I thought it came out really good. I prefer this to the store bought sauce

@rudyvel 2 года назад

@@cindyo6298 was there enough sauce? I plan on making it but was thinking of more sauce because that's how we like it. To me, shredding the meat make it dry. My dad taught me to chop instead or the sauce gets too absorbed.

@cindyo6298 2 года назад

@@rudyvel It actually was not very saucy, so I really would recommend making more sauce!

@rudyvel 2 года назад

@@cindyo6298 thank you so much for the feedback! I may double the sauce.

@skippymagrue 2 года назад

I get carne guisada at restaurants all the time... And I've never seen it with potatoes.

@chelleroberson3222 Год назад

That's because it's not

@Becks316 2 года назад

I love this recipe for Carne Guisada. What can I add in place of the flour to make this gluten free? Thank you!

@sweeney60 Год назад

Cornstarch, use half the amount though.

@anthonyfigueroa7869 2 года назад

She is awesome ☆☆☆☆

@user-yc4fp6ij8l Год назад

How all do you have to cook for in the stove

@user-ds9gc4rm7g 11 месяцев назад

I add the discarded tomato liquid to the rice I make.

@JesusSalazar 2 года назад

Don't mess with texas' food, NM Chile all day!

@damianrhea8875 2 года назад

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!!

@chassanaly 2 года назад

Please please please make a video of the Levain Bakery Cookies 🙏 🙏 🙏 🙏

@Exiled_Rouge 2 года назад

In 45 years, I have never seen canned tomatillos. And I am Hispanic.

@rudyvel 2 года назад

I couldn't find any either but today I bought two cans. I found them at Chavez Market. I live in California bay area and there's a chain of them here.

@Taricus 2 года назад

La Costeña has them (edit: I got on my phone, so I was able to put the accent mark over the n lol)

@Taricus 2 года назад

I should add, the canned ones are good, but I honestly think they do taste different. for some things, I like them more than the normal ones, but for other ones I prefer the fresh ones. it just depends on the flavor u want 😋 and you can't roast the canned ones... they are like canned tomatoes almost in consistency. you aren't going to be able to do much except blend them or cook them on the stove in liquid--unlike the fresh ones. but they are really convenient and make good salsa (if u don't need a roasted flavor) oh, and they are hard not to steal one out of the can to snack on when u are making stuff lol they really do taste good, even tho they are canned.

@susiethomas6909 2 года назад

Question: for the enchiladas, can I use fresh tomatillos instead of canned? Would I add in 28 ounces of fresh ones?

@louisrios5546 2 года назад

Yes, a different America's Test Kitchen recipe for Enchiladas Verdes calls for 1 ½ pounds of fresh tomatillos (16 to 20 medium), with husks and stems removed and rinsed well. Otherwise, the ingredients for the sauce are almost identical. I've made it that way before, and it's also very good.

@serenabussell8489 2 года назад

I use fresh tomatillos too, but I toast them on the Comal or on an iron griddle with the husks on till they're pretty charred .

@puritychalice 2 года назад

Do Birria Tacos next!

@raquelaguillon5336 2 года назад

❤️❤️❤️❤️❤️❤️❤️❤️

@Xs0tk4pX 2 года назад

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?

@Xs0tk4pX 2 года назад

@@sandrah7512 Thanks for the reply!

@sandybarrera4764 2 года назад

Nice to hear you speak in Spanish

@roberttelarket4934 2 года назад

It’s smells sooooo goood it comes through my iPhone!

@huchencourouleau7304 2 года назад

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

@kfc1951 2 года назад

I wonder can the beef be substituted with pork tenderloin?

@jasonbean2764 Год назад

While I miss Chris, I'm enjoying the new hosts.:)

@luisfranco8424 2 года назад

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.

@pammartin6077 2 года назад

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!

@hortenciawall-salas9831 2 года назад

There is a great tip on the video of the ground beef enchiladas (on this channel) so that tortillas don’t get soggy and mushi!!

@barbaracholak5204 2 года назад

Hello ATK Greetings from California 🤗 Salutations 😋

@TheTerryE 2 года назад

Is this from the new season?

@johnhpalmer6098 2 года назад

Not the current season (2022), but last year's season (2021).

@TheTerryE 2 года назад

@@johnhpalmer6098 Thank you!

@lynettemenezes443 2 года назад

Carne guisada is also a dish in the Philippines. I guess it's a result of Spanish colonization.

@mattbussen 2 года назад

Why table salt and not kosher salt?

@madamerosario 2 года назад

Really love to see Christie finding her groove. Great episode overall.

@Nocturne22 2 года назад

I like that ATK and CC have finally moved away from the format of having a host standing around while someone cooks.

@condeerogers5858 2 года назад

The fond on the bottom is "The Maillard reaction". Pronounced : my-YAR; French....The Maillard reaction is a form of non-enzymatic browning that occurs in foods when proteins and/or amino acids chemically react with carbohydrates of reducing sugars. Applying heat during cooking accelerates and continues this intricate process, which elevates the taste, aromas, and appearance of food.

@janetwilkinson1216 2 года назад

Condee…you’re close, but the fond on the bottom of a pot is CAUSED by the Maillard reaction, it is not the reaction itself. The reaction itself is found in the browning of the food.

@leronadams9667 2 года назад

Receipt

@SandiHooper 2 года назад

This was a great episode, but I miss seeing Bridget and Julia cooking together. I hope that it won’t be a permanent thing.

@adamcravets5408 2 года назад

Hundreds of oven mitts tested over the years… Every chef in the world - “hand me my towel”.

@eelcj1 9 месяцев назад

save the juices and add waters. don't forget the beers and smell the airs.... modern english.

@3MasterG 2 года назад

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!

@nancycy9039 2 года назад

What is Chester cheese? Can you elaborate? I’ve never seen it.

@sopraltenass13 2 года назад

My mom likes to leave the big hunks of fat to cook in the pan. I don't eat them, but she likes them.

@melisnl 2 года назад

I wish they would have more diversity in their cooks, especially when it’s foreign food

@MissDarleneRae 2 года назад

Then they would have to do that across the board. That would mean that ALL foods cooked would have to have people from those countries cooking the food except for a few exceptions. This is an AMERICAN cooking show.

@aidacadena 2 года назад

@@MissDarleneRae TRUE, it is an AMERICAN show but this show always manages to screw up ethnic foods . They have no respect for the food and it shows. This channel is great for mainstream American classics but pretty much nothing else. Now I'm not saying that a non ethnic person can't cook ethnic food properly. For example one person that comes immediately to mind that does ethnic food really well is Alton Brown. Another person on RU-vid that comes to mind is Laura in the Kitchen. Both have a love and respect for the foods they are presenting.

@aidacadena 2 года назад

Yeah, I'm tired of seeing them FU my food.

@WatchingNinja 2 года назад

@@aidacadena It's an American show. It was made so that the average Americans in small towns could make these recipes. Many small towns simply do not have the ingredients that foreign countries have. It's going to be different. We also have many ethnic groups who created these recipes based on what they had when they moved to America. On top of that, those who are cooking don't always develop the recipe.

@mr.a. 2 года назад

Oxxo wins again!

@mbrez4271 2 года назад

oven glove? go to the welding store.

@lupevela5453 8 месяцев назад

Your sauce needed to be a little more thiner it was actually way too thick and Monterrey Jack is more preferable try this next time

@MikeFLHT 2 года назад

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?

@Taricus 2 года назад

They're two different shows that America's Test Kitchen makes. They have a couple other ones too.

@asweetnspicyginger2443 2 года назад

Why just brown 1/2 the meat?

@markrosenzweig1103 2 года назад

that what i'd like to know !

@thomasw3285 2 года назад

If the testers took into account ability to be used as hand puppets, that middle one would have stolen the show. Its basically already a shark.

@ator2659 5 месяцев назад

This lady and Rachel Ray must be friends 🤦🏻‍♀️ that’s a very American carne guisada.

@roberttelarket4934 2 года назад

That’s not 1 inch! It looks like 2 inches!

@ranchsailor721 2 года назад

Love this channel! What's up with the lady giving history! Do not like this addition!

@JesseWard1979 2 года назад

Why? Learning is fun!

@jocelynetoxe3836 2 года назад

The sleepy cow jelly crash because humidity proximately shiver aboard a aggressive intestine. tricky, hot huge jumper

@Dr.Nagyonfaj 2 года назад

Good respond in return of this difficulty with solid arguments and telling everything on the topic of that.

@kathrynhenry2836 2 года назад

The chefs always use kitchen towels for instead of any of these gloves

@toddwambach7652 2 года назад

If Julia thinks those chunks of beef r one inch her husband is in good shape

@IzThizThingOn 2 года назад

Your comment was as unexpected as it is hilarious! 👍

@toddwambach7652 2 года назад

@@IzThizThingOn I was hoping it wasn't inappropriate lol

@asweetnspicyginger2443 2 года назад

😂

@IzThizThingOn 2 года назад

@@toddwambach7652 Wait, wait, wait ... I didn't say anything about it being appropriate. 😂

@toddwambach7652 2 года назад

@@IzThizThingOn ha

@chelleroberson3222 Год назад

Why is she cooking carne guisada , first it's texmex not Mexican , second yes it served in every restaurant

@ItsMyWorld617 2 года назад

No....Try again gringa.....

@MrEquusQuagga Год назад

WHAT

@markrosenzweig1103 2 года назад

WHY NOT brown all the meat ?????

@MissDarleneRae 2 года назад

She stated in the video it was just to get a fond for the sauce.

@markrosenzweig1103 2 года назад

@@MissDarleneRae Ah yes...so she did...i made this last night....EXCELLENT !

@art.of.segura 2 года назад

sugar should NEVER going into a tomatillo salsa

@jusssayin480 2 года назад

Call the salsa police!

@Stellaperez658 2 года назад

This recipe is Not really a Puerto Rican recipe - but looks good. Ours calls for a sofrito. Good try!

@Charlie-nd9ef 2 года назад

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.

@patricklarry6645 2 года назад

Mexicans, do you approve?

@mjrios6306 2 года назад

Lol , my grandmother would smack me if I used chile powder to make a sauce !!

@maryg3068 2 года назад

I live in San Antonio, Texas and our recipe is different.

@mjrios6306 2 года назад

@@maryg3068 In my opinion , most professional cooks just cut corners and call it a day .

@arandaj 2 года назад

The response will depend on which region of Mexico you get the response from. I am from Baja and never heard of carne guisada as a dish but as a cooking method. We "guisamos la carne" as in "we brown it in grease with or without flour" and then it gets combined with other ingredients. The simplest one is "chile con carne" on which we guisamos la carne and then we add a sauce made with toasted dry chiles and tomatoes, garlic and "pinch" not teaspoons of cumin. Then again, this is my own experience, with my own family, in my own community in my own birth state.

@maryg3068 2 года назад

@@mjrios6306 While I’m sure her recipe is good, I’m thinking my mom would use the chancla on me if I cooked it for her using this recipe, lol!

@idkidk8278 2 года назад

Cilantro is a sin

@cxa340 2 года назад

Carne Guisada is not Mexican - it is Latin, and in Central America we have our own versions that pre-date the Mexican versions. The Salvadoran version has a stronger tasting spiced sauce that can include pumpkin seeds, includes green beans, and is served with tortillas. No - guisada is not “Mexican” nor did it originate in Mexico.

@SorayaEsfandiary_ 2 года назад

WHO CARES?? It's just a recipe.

@cxa340 2 года назад

@@SorayaEsfandiary_ if you constantly suffered from xenophobia, as Central Americans do from Mexico, the it would matter a great deal to you to have your cultural and ethnic heritage constantly being stolen by a country/people who constantly oppress you.