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The Milk Street Cookbook

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Season 3, Episode 09
Nov 2, 2019

Enchiladas, Salsas and Molletes

Enchiladas, Salsas and Molletes

In this episode, Christopher Kimball visits an Oaxacan open-air market to eat local favorites. He visits the market’s resident Frida Kahlo impersonator, Beatriz Vázquez, who cooks him her specialty, Enchiladas Verdes. Later in the market, he tastes Molletes, a delicious open-faced sandwich served on thick-cut bread with refried beans and melted cheese. Back at the kitchen, Milk Street Cook Catherine Smart draws from the flavors of Oaxaca to make Green Enchiladas with Chicken and Cheese (Enchiladas Verdes). Milk Street Cook Matthew Card teaches us how to make a quick Tomatillo-Avocado Salsa, and Milk Street Cook Bianca Borges shows us how to make Oaxacan-style Molletes with Pico de Gallo using ingredients easily found in the USA.

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NOVEMBER 2019
CHRISTOPHER KIMBALL BY REGAL WARE 12" SKILLET AND 8-QUART STOCKPOT

This 5-ply professional-quality cookware is made in Wisconsin, will last for generations, and is the brand of cookware that we use here at Milk Street. Tools may not make the cook but top-quality cookware makes a much better cook.

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