Christopher Kimball's Milk Street Television

Weeknight Mexican

Christopher Kimball travels to Mexico City to find new favorite weeknight suppers. He meets with Chef Esmeralda Brinn, who shows him Mexico's version of a meatball. Back in the kitchen, Milk Street Cook Catherine Smart teaches Chris to make Chicken Tinga (Tinga Poblana de Pollo), shredded chicken in a smoky tomato sauce that's an excellent filling for tacos. Then, Milk Street Cook Lynn Clark makes Egg-Stuffed Mexican Meatballs with Salsa Roja in a flavorful chipotle sauce.