Weeknight Mexican (Season 4, Episode 10)

[@sheilag6530]

I’ve made this many, many times and it is delicious. For dinner everyone makes their own “Mexican Meatball” bowl a la Chipotle. Make some rice and put out guacamole, cheese, sour cream, cilantro, etc. and it’s so easy and delicious!

[@51rwyatt]

On topic of tortilla size, after my trip to Mexico City I really enjoyed the small size street tortillas so have been making mine about 28 to 32 grams of masa. I love that size for being able to having multiple tacos in a 2 or 3-bite package.

[@passiveagressive4983]

Egg in a meatball is a new twist. I love it.❤️

[@wwoods66]

Isn't it more-or-less a Scotch egg?

[@megntx1]

The egg in the albondigas is VERY traditional in Mexico!

[@kmimoso696]

Wish I could get the written recipe here

[@saanchip305]

Sylvia's Tinga looked so good 👍

[@jillbarker9895]

it is awesome! And Easy. It is my favorite new recipe of 2021, in fact making it up tonight

[@CashierWasHere29727]

Wish I could see her recipe for meatballs (The head chef from Mexico). For the salsa specifically. I saw roasted onion and tomatoes but what else. Saw some cilantro on top? Annoying because looks amazing!

[@dantean]

I wish that entrees could be served with their accompanying starch EACH AND EVERY TIME. Not because I cannot imagine rice on the plate next to the protein, but because it is better television in every way.

[@612buddha]

use the chicken fat and broth to make rice

[@scottbarnes9877]

Re chicken tinga: this recipe seemed awesome, but here's the problem I had (multiple tries) with slow-simmering a thick bone-in chicken breast: nine times out of ten, by the time the breast's center reached160° F, the flesh nearer the skin was overcooked = tough and stringy. I couldn't find a way around this.

[@ace625]

Cook at a lower heat? I have had luck with poaching boneless skinless breasts. Generally I try to stop the water from getting above 180

[@jacquelined.1611]

What happened to the Cloves and cinnamon? The American version is very American :(

[@megntx1]

My Mother in Law, who was from Mexico City, had 9 children and made big batches of food... did not use the Cloves and Cinnamon! (nor the pestle and mortar!) That is extra work that is not always necessary! And her Albondigas were beyond compare! I have yet to find any that come close and I have lived on the Border with real authentic Mexican food.

[@tiinkybinki7861]

Cloves, what, and cinnamon ?

[@sheershtenl7372]

Did anyone else pick up on the sheer ignorance/slight racism of the second American cook? She first insinuated that Esmeralda cooked outside and over an open flame-Kimball had to correct her. She secondly said she ‘improved’ the recipe by adding the soaked panko- and lastly she kind of dismissed the chichirones as ‘optional’.

[@pmussof]

19:45 serial killer vibes from her 😂

[@passiveagressive4983]

Yep let’s denigrate hard working professional women who kick ass at their craft. You are not remotely funny.

[@uhenoalvarez3480]

I noticed she changed the recipe from the chef from Mexico. Typical, you change the taste when you Americanize recipes from Mexico, they will never taste the same, close but no cigar! I notice that a lot here in USA.