Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) by Cook's Illustrated Magazine

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  • Black bean soup (page 5)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Soups; Cooking ahead; Mexican
    • Ingredients: black beans; ham steak; bay leaves; onions; carrots; celery; garlic; dried red pepper flakes; ground cumin; chicken broth; limes
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  • Black bean soup with chipotle chiles (page 5)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Soups; Cooking ahead; Mexican
    • Ingredients: black beans; ham steak; bay leaves; onions; carrots; celery; garlic; ground cumin; chicken broth; limes; canned chipotle chiles in adobo sauce
    show

  • Tortilla soup (page 7)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Soups; Mexican
    • Ingredients: corn tortillas; chicken breasts; chicken broth; white onions; cilantro; oregano; tomatoes; jalapeño chiles; canned chipotle chiles in adobo sauce; avocados; cotija cheese; limes; Mexican crema
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  • Chili verde with pork and hominy (Posole) (page 9)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Stews & one-pot meals; Main course; Mexican
    • Ingredients: tomatillos; poblano chiles; dried oregano; ground cumin; ground cloves; ground cinnamon; pork butt; chicken broth; canned white hominy; bay leaves; cilantro; limes; radishes; onions
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  • Chicken chimichangas (page 11)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Sandwiches & burgers; Main course; American; Mexican
    • Ingredients: chicken broth; canned chipotle chiles in adobo sauce; rice; chicken breasts; peanut oil; chili powder; ground cumin; canned pinto beans; sharp cheddar cheese; cilantro; flour tortillas; onions
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  • Grilled skirt steak fajitas (page 13)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Grills & BBQ; Sandwiches & burgers; Main course; American; Mexican
    • Ingredients: limes; soy sauce; ground cumin; jalapeño chiles; cilantro; beef skirt steaks; onions; bell peppers; flour tortillas
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  • Guacamole salad (page 13)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Salads; Side dish; Mexican; Vegan; Vegetarian
    • Ingredients: grape tomatoes; scallions; limes; poblano chiles; avocados; cilantro
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  • Baja-style grilled fish tacos (page 15)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Grills & BBQ; Sandwiches & burgers; Main course; Mexican
    • Ingredients: green cabbage; cilantro; scallions; apple cider vinegar; mayonnaise; canned chipotle chiles in adobo sauce; limes; chili powder; ground coriander; ground cumin; mahi-mahi; corn tortillas
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  • Marinated tomato salad with jalapeño and queso blanco (page 15)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Salads; Side dish; Mexican; Vegetarian
    • Ingredients: tomatoes; limes; jalapeño chiles; avocados; cilantro; queso blanco
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  • Sopa seca (page 16)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Pasta, baked; Main course; Mexican
    • Ingredients: vermicelli pasta; ground cumin; canned diced tomatoes; canned chipotle chiles in adobo sauce; chicken broth; Monterey Jack cheese; cilantro; sour cream; onions
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  • Sopa seca with black beans (page 16)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Pasta, baked; Main course; Mexican; Vegetarian
    • Ingredients: vermicelli pasta; ground cumin; canned diced tomatoes; canned chipotle chiles in adobo sauce; Monterey Jack cheese; cilantro; sour cream; canned black beans
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  • Cheesy nachos (page 17)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Appetizers / starters; American; Mexican; Vegetarian
    • Ingredients: tortilla chips; cheddar cheese; jalapeño chiles; scallions; sour cream; limes
    • Accompaniments: Chunky guacamole; One-minute salsa
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  • One-minute salsa (page 17)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Dips, spreads & salsas; Appetizers / starters; Mexican; Vegan; Vegetarian
    • Ingredients: jalapeño chiles; red onions; cilantro; limes; tomatoes
    • Accompaniments: Cheesy nachos
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  • Grilled chicken fajitas (page 19)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Grills & BBQ; Sandwiches & burgers; Main course; Mexican
    • Ingredients: limes; jalapeño chiles; Worcestershire sauce; chicken breasts; red onions; bell peppers; flour tortillas; cilantro
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  • Corn and cheese tamales (page 21)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Main course; Mexican
    • Ingredients: quick-cooking grits; masa harina; corn husks; frozen corn; lard; Monterey Jack cheese; jarred jalapeño chiles
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  • Mexican pulled pork (Carnitas) (page 23)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Main course; Cooking ahead; Mexican
    • Ingredients: pork butt; limes; dried oregano; ground cumin; bay leaves; oranges; corn tortillas; onions; cilantro; radishes; sour cream
    • Accompaniments: Chunky guacamole
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  • Mexican seared shrimp (page 24)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Main course; Cooking ahead; Mexican
    • Ingredients: tomatoes; scallions; cilantro; canned chipotle chiles in adobo sauce; shrimp; limes; avocados
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  • Quesadillas (page 25)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Sandwiches & burgers; Lunch; Main course; Appetizers / starters; Mexican; Vegetarian
    • Ingredients: flour tortillas; Monterey Jack cheese; jarred jalapeño chiles
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  • Cheddar, bacon, and scallion quesadillas (page 25)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Sandwiches & burgers; Main course; Lunch; Appetizers / starters; Mexican
    • Ingredients: flour tortillas; jarred jalapeño chiles; cheddar cheese; bacon; scallions
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  • Corn and black bean quesadillas with pepper Jack (page 25)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Sandwiches & burgers; Appetizers / starters; Lunch; Main course; Mexican; Vegetarian
    • Ingredients: flour tortillas; jarred jalapeño chiles; scallions; frozen corn; chili powder; canned black beans; limes; pepper Jack cheese; red onions
    show

  • Ground beef tacos (page 27)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Sandwiches & burgers; Main course; Mexican
    • Ingredients: onions; chili powder; ground cumin; ground coriander; dried oregano; ground cayenne pepper; ground beef; tomato sauce; cheddar cheese; iceberg lettuce; tomatoes; sour cream; avocados; cilantro; hot sauce; apple cider vinegar
    • Accompaniments: Home-fried taco shells
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  • Home-fried taco shells (page 27)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: How to...; Mexican; Vegan; Vegetarian
    • Ingredients: vegetable oil; corn tortillas
    • Accompaniments: Ground beef tacos
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  • Enchiladas verdes (page 29)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Main course; Mexican
    • Ingredients: ground cumin; chicken broth; chicken breasts; poblano chiles; tomatillos; cilantro; pepper Jack cheese; corn tortillas; scallions; sour cream; radishes; onions
    show

  • Spicy shredded pork tostadas (page 31)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Main course; Cooking ahead; Mexican
    • Ingredients: pork butt; onions; garlic; thyme; dried oregano; tomato sauce; ground chipotle chiles; bay leaves; corn tortillas; sour cream; avocados; limes; queso fresco; cilantro
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  • Spicy shredded pork tostadas with homemade chorizo (page 31)

    from Cook's Illustrated Magazine Special Issue: Mexican Favorites (2012) Cook's Illustrated Magazine Special Issue by Cook's Illustrated Magazine

    • Categories: Main course; Cooking ahead; Mexican
    • Ingredients: pork butt; onions; garlic; thyme; dried oregano; tomato sauce; bay leaves; corn tortillas; sour cream; avocados; limes; red wine vinegar; chili powder; hot paprika; ground cumin; queso fresco; cilantro; chipotle chile powder
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Notes about Recipes in this book

  • Beef enchiladas

    • BethNH on May 06, 2018

      These are the best enchiladas I've ever eaten. Although the meat takes a while to cook the meal is very simple to make. The sauce is delicious because of the meat simmering in it. The filling is nicely flavored with just the right amount of heat. We loved every single thing about these.

    • foodgloriousfood on April 09, 2022

      We love these and I sometimes make them with the chicken enchiladas from the same issue. Plenty of Cilantro-Sour Cream (recipe also on pg 122) and it feeds a large family. The only issue is which one to eat more of. Both are excellent!

  • Cilantro-lime sour cream

    • foodgloriousfood on April 09, 2022

      I make this all the time. Not just to have with the enchiladas from this issue but with lots of other mexican dishes also. The flavor is improved when it sits in the refrigerator for a day the flavors blend and it becomes so much more than the sum of its parts. I usually use more lime zest than the recipe calls for.

  • Enchiladas verdes

    • foodgloriousfood on April 07, 2022

      These are wonderful! I have made them a number of times. The same recipe is also in Vegetables Illustrated but they increased the oil from 4tsp here, to 3tbs. I don't think the recipe needs that much, although I do add a little more than the recommended 2tsps to fry the onion and spices. The recipe calls for serving with plain sour cream but I always borrow the lime, cilantro sour cream from the Beef Enchiladas pg 39 for these chicken enchiladas too. For a huge family enchilada feast, I make both the chicken and the beef enchiladas. It's hard to choose between the two as they are both terrific so you have to eat double. Be warned :)

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  • Published Aug 01 2012
  • Format Magazine
  • Page Count 64
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

Cook's Illustrated Mexican Favorites
Price: 7.95

Fans of the bold, fresh flavors of Mexican cooking will love this collection of foolproof recipes developed and perfected by the test cooks and editors at America's Test Kitchen.

Mexican restaurant menu staples get the test kitchen treatment as do less familiar, but authentic Mexican dishes. As always, we test every recipe 10, 20, sometimes 50 times to get it just right, so they cook up perfectly for you every time.

Cook's Illustrated Mexican Favorites includes over 40 foolproof recipes for appetizers, main dishes, sides, and desserts including Quick and Easy Quesadillas, Cheesy Nachos, Huevos Rancheros, Steak Fajitas, Black Bean Soup, Chicken Mole, Fresh and Grilled Tomato Salsa, Chunky Guacamole, Flan, Queso Fundido, Chicken Chilaquiles, Mexican Shredded Pork, Carnitas, Chili Verde, Flan, Tres Leches Cake, Mexican Wedding Cookies, and many more. Make your own homemade corn and flour tortillas (they're easy and the flavor is incredible!), and our version of Mexico's best-known cocktail, the Margarita (we include fresh pineapple and fresh strawberry variations, too).

A "Chilis 101" section tells you all you need to know about choosing between and cooking with over a dozen different chili peppers. Ratings of additional related ingredients, cookware, and tools are included to help you shop smart, and save time and money.

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