Milk Street Television Season 4 Episode 10 Weeknight Mexican

In Christopher Kimball's Milk Street season 4 episode 10, titled "Weeknight Mexican," viewers are taken on a flavorful journey through classic Mexican dishes with a twist that make them perfect for quick and easy weeknight dinners.

First up is a recipe for Chicken Tinga Tacos with Pickled Onions. The chicken is cooked in a flavorful tomato and chipotle sauce, then topped with tangy pickled onions and served on warm tortillas. Viewers will learn how to make the sauce from scratch and how to easily shred chicken for a quick and satisfying meal.

Next, the show explores a new take on a classic dish with a recipe for Chicken Enchiladas with Tomatillo Sauce and Queso Fresco. The tomatillo sauce is made with fresh lime juice and cilantro, giving the enchiladas a vibrant, zesty flavor. The addition of queso fresco adds a creamy, slightly salty element that perfectly balances out the tangy tomatillo sauce.

For a vegetarian option, the show presents a recipe for Sweet Potato and Black Bean Tostadas with Avocado. The sweet potatoes and black beans are paired with a smoky chipotle-lime crema and fresh avocado slices, making for a colorful and satisfying meal that is easy to assemble.

Finally, the episode concludes with a recipe for Mexican Street Corn Salad with Pickled Shallots. This fresh and bright salad is a perfect side dish for any Mexican-inspired meal. The sweet corn is paired with tangy shallots and dressed in a zesty lime vinaigrette, making for a refreshing and flavorful combination.

Throughout the episode, host Christopher Kimball and his team of chefs provide viewers with helpful tips and techniques for preparing these dishes quickly and efficiently. With its easy-to-follow recipes and creative takes on classic dishes, "Weeknight Mexican" is sure to inspire viewers to add some bold and delicious flavors to their weeknight dinner routine.