Ep 6. Tex-Mex Favorites

In season 11 episode 6 of Cook's Country from America's Test Kitchen, the hosts explore Tex-Mex Favorites- a cuisine that is hearty, spicy, and loaded with bold flavors. The episode is packed with mouth-watering recipes and cooking tips that will leave you craving for more.

The episode starts with a visit to Webb's Refreshments in Goliad, Texas, where Chris Kimball learns the secret behind their famous Frito pie. He then heads back to the kitchen to recreate this classic Tex-Mex dish by layering seasoned ground beef, chili, cheese, and Fritos in a casserole dish, which is then baked to perfection. The result is a delicious and satisfying dish that's perfect for game-day parties or a quick weeknight dinner.

Next up, Julia Collin Davison takes on a Tex-Mex classic- homemade tortillas. She shows viewers how to make their own tortilla dough from scratch using masa harina and water, and then presses them into thin, round tortillas using a tortilla press. The end result is tender and flavorful tortillas that are perfect for serving with any number of Tex-Mex dishes.

Then, Bridget Lancaster shares her recipe for a classic Tex-Mex breakfast- huevos rancheros. She starts by making a homemade ranchero sauce, which is a spicy tomato-based sauce that's perfect for topping eggs. She then shows viewers how to cook the eggs perfectly, and assembles the dish using a crispy corn tortilla as the base. The result is a hearty and flavorful breakfast that's perfect for a lazy weekend morning.

Later in the episode, we see Erin McMurrer make an easy and delicious side dish- corn and poblano salad. She roasts fresh corn and poblano peppers, then tosses them with red onion, cilantro, and a simple dressing made with lime juice and olive oil. This colorful and flavorful salad is a great accompaniment to any Tex-Mex meal.

Lastly, Dan Souza demonstrates his recipe for carne guisada, which is a Mexican beef stew that's bursting with flavor. He starts by searing beef chuck in a dutch oven, then adds a mixture of spices, tomatoes, and beer to create a rich and fragrant sauce. The stew simmers slowly on the stovetop for a few hours until the beef is tender and the flavors are well-developed. Dan serves it up with warm tortillas, rice, and beans, making for a satisfying and delicious meal.

Overall, this episode of Cook's Country from America's Test Kitchen offers a great introduction to the world of Tex-Mex cooking. From classic dishes like huevos rancheros and carne guisada, to fun twists like Frito pie and corn and poblano salad, viewers are sure to find plenty of inspiration for their next Tex-Mex meal.