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

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  • 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!

  • 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 :)

  • 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.

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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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