Dulce de Leche Cheesecake

Posted on by Pati Jinich
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5 from 11 votes

Dulce de Leche Cheesecake

Dulce de Leche Cheesecake recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cheesecake, cream cheese, Dulce de Leche, Maria Cookies, pati's mexican table, pecans, sour cream, Sweetened Condensed Milk
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the crust:

  • 1 1/2 cups finely ground Maria cookies vanilla wafers or graham crackers
  • 6 tablespoons unsalted butter melted, plus more for greasing the pan

For the cream cheese filling:

  • 1 pound cream cheese at room temperature
  • 1 14-ounce can sweetened condensed milk
  • 3 large eggs at room temperature

For the dulce de leche topping:

  • 1 1/2 cups sour cream
  • 1 14-ounce can dulce de leche or cajeta
  • 1 cup chopped pecans

Instructions

  • Butter a 9- to 10-inch springform pan and set aside.

To make the crust:

  • In a large bowl combine the ground cookies and melted butter until thoroughly mixed. Turn the cookie mixture into the springform pan. With your fingers, pat it evenly around the bottom of the pan, gently pushing it up the sides to make a crust 1/2- to 1-inch tall. Refrigerate while you make the cream cheese filling and dulce de leche topping.

To make cream cheese filling:

  • Place the cream cheese in the bowl of an electric mixer and beat at medium speed until smooth and light, 3 to 4 minutes. Add the sweetened condensed milk and continue beating until well mixed, scraping down the bowl as needed. Add the eggs one at a time, again scraping down the bowl as needed, and continue beating until the mixture is well blended and smooth, set aside.

To make the dulce de leche topping:

  • In a medium bowl, mix the sour cream with the dulce de leche until combined.
  • Adjust the oven rack to the lower third of the oven and preheat to 350°F.
  • Remove the springform pan from the refrigerator. Gently spread the cream cheese filling evenly, trying not to distress the crust. Place the cheesecake in the oven and bake for 35 minutes, or until it is set and the top is lightly browned. Remove from the oven and let cool for at least 10 minutes before you add the dulce de leche topping.
  • Spoon the dulce de leche topping over the cream cheese filling, add the pecans all around the edge and place the pan back in the oven for 10 more minutes. Remove from the oven and let the cheesecake cool to room temperature. Cover and refrigerate for at least 4 hours before serving. It tastes even better if it chills overnight.
  • Before serving, run the tip of a wet knife around the edge of the pan to release the cheesecake. Remove the ring, then slice and serve the cake.

Notes

Pay de Queso con Dulce de Leche

Pico de Gallo Salsa

Posted on by Pati Jinich
pico de gallo pati jinich
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4 from 6 votes

Pico de Gallo Salsa

Pico de Gallo Salsa recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, jalapeno, lime, onion, Pico de Gallo, serrano chiles, Tomatoes
Servings: 4 cups
Author: Pati Jinich

Ingredients

  • 1 pound ripe tomatoes cored and chopped (about 3 cups)
  • 1/2 cup finely chopped white onion
  • 1 jalapeño or serrano chile finely chopped, or to taste
  • 1/2 cup coarsely chopped cilantro leaves and top part of stems or to taste
  • 2 to 3 tablespoons freshly squeezed lime juice or to taste
  • 2 tablespoons olive oil optional
  • 1 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Place the tomatoes, onion, chile, cilantro, lime juice, olive oil (if using) and salt in a bowl and toss well. Let it sit for at least 5 minutes before serving. Store any leftovers, covered, in the refrigerator.

Notes

Pico de Gallo

Grilled Cheese and Bean Heroes

Posted on by Pati Jinich
molletes pati jinich
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4.80 from 5 votes

Grilled Cheese and Bean Heroes

Grilled Cheese and Bean Heroes recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Avocado, bacon, bolillo, bread, Chorizo, ham, Monterrey Jack cheese, mozzarella, Mushroom, Oaxaca cheese, Pico de Gallo, refried beans, telera, turkey
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 4 teleras, bolillos, Portuguese buns, or baguettes cut into 5- to 6-inch pieces
  • 2 cups refried beans homemade or store-bought
  • 2 cups (about 8 ounces) shredded Oaxaca cheese, mozzarella, Monterrey Jack or mild cheddar
  • Traditional pico de gallo or other salsa of your choice

Optional extra toppings:

  • Mexican-style chorizo crumbled and fried
  • Crisped bacon
  • Turkey or ham
  • Sautéed mushrooms
  • Sliced avocado

Instructions

  • Preheat the oven to 350°F. Slice the bread in half lengthwise. Spread each piece with 3 to 4 tablespoons of refried beans and top with 3 to 4 tablespoons of grated cheese. Arrange the molletes on a baking sheet as you make them. If you want to add more toppings like ham, turkey, bacon or chorizo, sprinkle them on top of the cheese.
  • When they are all assembled, bake until the cheese has melted and the bread has a nice toasted crust on the bottom and around the edges, 8 to 10 minutes. Eat while hot. Serve with pico de gallo, or your favorite salsa, on the side.

Notes

Molletes

Alphabet Soup

Posted on by Pati Jinich
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3.80 from 10 votes

Alphabet Soup

Alphabet Soup recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken broth, fideo, onion, pasta, pati's mexican table, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds fresh ripe tomatoes quartered, or whole canned tomatoes, drained
  • 1 garlic clove peeled
  • 1/4 cup coarsely chopped white onion
  • 1 cup water
  • 3 tablespoons vegetable oil
  • 2 cups alphabet-shaped pasta or any other small-shaped pasta, 12 ounces
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 8 cups chicken or vegetable broth

Instructions

  • Place the tomatoes, garlic, onion and water in a blender or food processor. Puree until smooth.
  • Heat the oil in a large soup pot over medium-high heat. When the oil is hot, but not smoking, add the pasta, stirring continuously. As you fry the pasta, it will change in color from a deep white to a deep brown. Take care not to burn it! You want to cook it until it smells toasty, but not bitter like burned toast, about 2 to 3 minutes.
  • Pour the tomato puree over the pasta, sprinkle in the salt, and stir. Be careful, as the puree will want to jump all over your burners, it’s a good idea to cover it partially with a lid. Let the tomato base cook and thicken for about 6 minutes, stirring often, until it becomes a deeper red and has thickened to the consistency of a thick puree. Keep on stirring, so the pasta doesn’t stick to the bottom of the pot. You will see the base of the pot as you stir, but the sauce will not be dried out. Cooking the tomato puree to this point will give the soup a really nice depth of flavor.
  • Pour in the broth, stir, and when it comes to a boil, reduce the heat to medium and simmer for another 10 minutes. Taste for seasoning and serve.

Notes

Sopa de Letras

Orange Vanilla Flan

Posted on by Pati Jinich
orange vanilla flan pati jinich
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4.43 from 7 votes

Orange Vanilla Flan

Orange Vanilla Flan recipe from Pati's Mexican Table Season 3, Episode 1 “Born in The Kitchen”
Prep Time10 minutes
Cook Time2 hours 50 minutes
Total Time3 hours
Course: Dessert
Cuisine: Mexican
Keyword: evaporated milk, flan, mexican vanilla, orange, orange juice, pati's mexican table, Sweetened Condensed Milk, vanilla
Servings: 10 individual flans
Author: Pati Jinich

Ingredients

  • 1 cup granulated sugar
  • 1 12- ounce can of evaporated milk
  • 1 14- ounce can of sweetened condensed milk
  • 6 large eggs
  • 2/3 cup fresh squeezed orange juice
  • Zest of 1 orange
  • 1 tablespoon vanilla extract
  • Orange sections or supremes for garnish

Instructions

  • In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spatula, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour onto bottom of individual ramekins, swirling around the bottom to coat each one.
  • Preheat oven to 350°F. In the jar of a blender, or in a mixing bowl stirring energetically with a whisk, combine evaporated milk, sweetened condensed milk, eggs, orange juice, orange zest and vanilla. Pour into prepared ramekins and place them in a large baking dish or roasting pan; fill the roasting pan with hot water to about 1-inch depth. Cover the roasting pan lightly with aluminum foil.
  • Bake for 50 minutes. Remove from the oven, remove the aluminum foil, and let cool. Remove each ramekin from the water bath, I use a pair of tongs to do so. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving.
  • When ready to eat, run a small knife around the edge of each flan. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all of the caramel sauce can run over the flan. You may garnish with orange sections.

Notes

Flan de Naranja con Vainilla

Mexican Chocolate Donuts

Posted on by Pati Jinich
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4.17 from 6 votes

Mexican Chocolate Donuts

Mexican Chocolate Donuts recipe from Pati's Mexican Table Season 3, Episode 2 “Pati’s Texican”
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, Doughnuts, Dulce de Leche, jam, mexican chocolate, pati's mexican table
Servings: 12 mini donuts or pancakes
Author: Pati Jinich

Ingredients

  • 1 cup milk
  • 2 Mexican chocolate bars, 3 ounces each cut into large chunks
  • 1 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of kosher or coarse sea salt
  • 3 tablespoons melted unsalted butter plus more for greasing the pan
  • 1 large egg
  • Special equipment optional – Ebleskiver filled pancake pan
  • Fillings dulce de leche or cajeta, chocolate and hazelnut spread, jams or preserves
  • Confectioners' sugar optional for dusting

Instructions

  • In a medium saucepan, heat milk over medium-low heat. Add chocolate chunks and stir occasionally until it has dissolved, a few minutes. Remove from heat and using a molinillo or whisk, emulsify or foam as much as you can. Set aside.
  • In a mixing bowl, combine the flour with the sugar, baking powder, baking soda and salt. Add the melted butter to the dry ingredients as well as the beaten egg and start to mix with a spatula. Slowly, pour the Mexican chocolate milk, mixing fast so the egg will not cook (!) if the milk is still hot. Continue to combine until you get an even and homogeneous batter, just a minute or so. You should have a shiny and a bit runny batter. Taste it: it’s so good! Let it sit for a few minutes, it will fluff up a bit, which is what you want.
  • Meanwhile, heat your special pan or skillet over low to medium-low heat until very hot, about 4 or 5 minutes. Butter the pan and spoon batter into each hole, about 3/4 of the way up each cup. Once you can move the balloons around (like when pancakes are ready to flip), but the batter in the center can still be runny, you can add a half a teaspoon of a filling of your choice. Cover with a bit more batter to fill the cups just a tad beyond the rim. Using two spoons or two wooden skewers, flip the donuts to the other side. Give them a minute or two and remove from the pan. Dust with confectioners' sugar, if desired, (I always do!) and eat while hot.
  • If making normal pancakes, cook as regular pancakes. Heat the skillet over medium-low heat until very hot. Grease with unsalted butter and ladle batter into the pan. Flip once the top shows bubbles and the bottom is cooked enough to be released from the pan. Cook on the other side for a minute or two and serve. Add the fillings as toppings instead of as a filling.

Notes

Donas de Chocolate Mexicano

Poblano, Bacon and Cheddar Skillet Cornbread

Posted on by Pati Jinich
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4.63 from 8 votes

Poblano, Bacon and Cheddar Skillet Cornbread

Poblano, Bacon and Cheddar Skillet Cornbread recipe from Pati's Mexican Table Season 3, Episode 2 “Pati’s Texican”
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: bacon, cheddar, Corn, corn bread, pati's mexican table, Poblano
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 3 poblano chiles charred, sweated, peeled, seeded and diced
  • 6 to 8 slices center cut bacon
  • 1/2 cup yellow cornmeal
  • 1 1/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 eggs well beaten
  • 2 cups grated cheddar cheese
  • 2 cups corn kernels preferably fresh, or thawed from frozen

Instructions

  • Preheat the oven to 375°F.
  • In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat.
  • In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well.
  • Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.

Notes

Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar

Tex-Mex Chili

Posted on by Pati Jinich
tex mex chili pati jinich
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4.75 from 12 votes

Tex-Mex Chili

Tex-Mex Chili recipe from Pati's Mexican Table Season 3, Episode 2 “Pati’s Texican”
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: beans, beef, bell peppers, cayenne pepper, chili, chipotles in adobo, ground beef, jalapeno, onion, pati's mexican table, pinto beans, pork
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil plus one tablespoon set aside
  • 1 pound beef stew meat cubed into 1-inch chunks
  • 1 pound ground pork or beef
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 1/4 teaspoon freshly ground black pepper or more to taste
  • 1 white onion chopped
  • 1 red bell pepper chopped
  • 1 tablespoon chopped jalapeño seeding optional
  • 4 cloves garlic finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon Chili powder such as ancho or chipotle chile powder
  • 1 tablespoon chipotle chiles in adobo sauce or more to taste
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 28- ounce can crushed tomatoes
  • 1 tablespoon dark brown sugar
  • 1 tablespoon distilled white vinegar
  • 4 cups beef stock
  • 2 15-ounce cans pinto beans drained and rinsed (or about 4 cups homemade)

To garnish:

  • sour cream
  • Chopped fresh cilantro
  • Shredded cheddar cheese
  • Tortilla chips
  • Green onions sliced thin

Instructions

  • In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.
  • Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.
  • Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.
  • Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.

Notes

Chili Tex-Mex

Mexican Rice with Prawns

Posted on by Pati Jinich
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4.41 from 5 votes

Mexican Rice with Prawns

Mexican Rice with Prawns recipe from Pati's Mexican Table Season 3, Episode 1 “Born in The Kitchen”
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: carrots, Corn, jalapeno, Mexican rice, onion, pati's mexican table, peas, rice, serrano chiles, Shrimp, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups white rice or jasmine rice
  • 1 pound ripe tomatoes quartered
  • 1/3 cup roughly chopped white onion
  • 2 cloves garlic
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 3 tablespoons vegetable oil
  • 3 cups chicken or vegetable broth or enough to make 4total liquid including the strained tomato puree, see step 2 below
  • 2 sprigs fresh parsley
  • 3/4 cup peeled and diced carrots optional
  • 1/2 cup shelled green peas fresh or frozen (optional)
  • 1/2 cup corn kernels fresh or frozen (optional)
  • 1 whole jalapeño or serrano chile optional
  • 6 to 8 head-on prawns
  • Half a lime optional

Instructions

  • Place rice in a bowl, cover with hot water, and soak for about 5 minutes. Strain and rinse under cold running water until the water runs clear; drain well. If you don’t have time to soak and drain the rice, you can skip this step…
  • In a blender or food processor, puree the tomatoes along with the onion, garlic and salt until thoroughly smooth. Pass through a strainer into a measuring cup and reserve. In another measuring cup, add enough chicken broth to make altogether 4 cups of liquid, but keep the 2 measuring cups separate.
  • Heat the oil in a medium saucepan or casserole, over medium-high heat until hot but not smoking. Add the drained rice and cook, stirring often, until the rice becomes milky white and feels heavy in the pan as you stir, about 3 to 4 minutes.
  • Pour in the strained tomato puree, mix gently and cook until the color of the puree darkens, thickens, and is mostly absorbed, about 3 to 4 more minutes. Stir in the pre-measured chicken broth and add the parsley, carrots, peas, corn and whole chile, if using.
  • Bring to a rolling boil, reduce heat, add the prawns, squeeze the juice of half a lime all over if using, cover, and reduce heat to the lowest setting. Cook until most of the liquid has been absorbed, yet there is still some moisture in the pan. The rice should be cooked and tender; if not, but the liquid is totally absorbed, add a couple tablespoons of water, cover again, and continue to cook for a couple more minutes.
  • Remove from the heat and let the rice rest, covered, for at least 5 minutes before you fluff with a fork and serve.

Notes

Arroz Rojo con Langostinos

Shredded Flank Steak with Potatoes in Green Salsa

Posted on by Pati Jinich
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4.43 from 7 votes

Shredded Flank Steak with Potatoes in Green Salsa

Shredded Flank Steak with Potatoes in Green Salsa recipe from Pati's Mexican Table Season 3, Episode 1 “Born in The Kitchen”
Prep Time10 minutes
Cook Time1 hour 45 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cilantro, corn tortillas, jalapeno, pati's mexican table, potatoes, serrano chiles, steak, stew, tomatillos
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds flank steak cut into 3- to 4-inch chunks
  • 2 bay leaves
  • Half of a white onion
  • 3 garlic cloves peeled
  • 1 teaspoon kosher or coarse sea salt
  • 10 black peppercorns optional
  • 1 pound tomatillos husks removed and rinsed
  • 1 garlic clove peeled
  • 1 jalapeño or serrano chile or to taste
  • 1/3 cup coarsely chopped white onion
  • 1 cup cilantro leaves and top part of stems
  • 1/2 teaspoon kosher or coarse sea salt or more to taste
  • 2 tablespoons vegetable oil
  • 1 pound baby red potatoes if they are not so small, halved or quartered to be bite size

Instructions

  • Place meat in a soup pot or large, heavy pot along with the bay leaves, half an onion, 3 garlic cloves, 1 teaspoon salt and black peppercorns. Cover with water up to 2 inches above top of the meat. Bring to a boil over medium-high heat, reduce the heat to medium and simmer, partially covered, for 50 minutes to an hour, until the meat is thoroughly cooked and soft. Strain, reserving 3 cups of the meat cooking liquid. Once the meat has cooled enough to handle, shred it into pieces.
  • Place the tomatillos, 1 garlic clove and chiles in a saucepan and cover with water. Bring to a simmer over medium heat, and cook until the tomatillos have changed their color from bright green to pale green and are soft and thoroughly cooked but not coming apart, about 10 minutes. Drain and place in a blender or food processor, adding only one chile to begin. Add the onion, cilantro and salt to the blender and puree until smooth. Taste for heat, adding more chile until you have the desired amount of heat.
  • Heat the oil in a large casserole pan over medium heat. When the oil is hot but not smoking, pour the salsa into the pan, along with the potatoes and cook, partially covered, until the sauce thickens slightly, about 5 to 6 minutes. Toss in the shredded meat and pour in 2 cups of the meat cooking liquid. Stir and cook uncovered for about 25 minutes, or until the potatoes are completely cooked through and soft and the stew has thickened considerably. Add more cooking liquid if the sauce is thickening too much.
  • Serve with a side of warm corn tortillas.

Notes

Guisado de Carne en Salsa Verde