Pastel de Dulce de Leche
Pastel de Dulce de Leche
Dulce de Leche Coffee Cake recipe from Pati’s Mexican Table Episode 1401 “My Heart, My Home”
Servings: 12 servings
Ingredients
Cake:
- 2½ cups all-purpose flour
- 1¼ teaspoons baking powder
- 1¼ teaspoons baking soda
- ¾ teaspoon kosher salt
- 3 Eggland’s Best eggs
- 1¼ cups sour cream
- 1 tablespoon vanilla extract
- 10 tablespoons unsalted butter plus more for greasing the pan
- 1¼ cup granulated sugar
Crumble and topping:
- ¾ cup finely chopped pecans
- 2 teaspoons ground canela or true cinnamon
- 1 tablespoon all-purpose flour
- ⅓ cup granulated sugar
- ½ cup cajeta or dulce de leche
Instructions
- Preheat oven to 350°F with a rack in the middle.
To make the cake batter:
- In a medium bowl, mix the flour, baking powder, baking soda and salt. In a small bowl, crack the eggs and mix them with the sour cream and the vanilla.
- In a stand mixer, beat the butter at medium speed for a couple minutes until completely softened. Reduce speed to low and incorporate the sugar, continue beating until incorporated and smooth. Then alternating, add the dry ingredients and the egg mixture and beat until fully incorporated. Set aside.
To make the crumble:
- In a small bowl, combine the pecans, cinnamon, flour and sugar.
To assemble the coffee cake:
- Butter the bottom and sides of a 9×9” pan and cover the bottom with parchment paper, leaving an overhang on two sides of the pan. Pour about half the batter and gently spread to even it out. Sprinkle about half the crumble over it. Add the remaining batter, gently spreading it without pressing. Top with the remaining crumble, reserving a tablespoon for a last addition.
- Bake for 40 minutes, until the top is golden. Remove from the oven, drizzle the cajeta or dulce de leche all over the top and sprinkle the remaining tablespoon of crumble on top.
- Place back in the oven for another 5 to 8 minutes, until a wooden toothpick inserted in the middle comes out barely moist, but not wet, and the top has darkened a bit more. Remove from the oven and let cool.
- Once cool, run a dinner knife all over the sides of the cake and lift to transfer to a platter.
Notes
Dulce de Leche Coffee Cake
Tacos de Lengua en Salsa Martajada
Tacos de Lengua en Salsa Martajada
Tacos de Lengua en Salsa Martajada recipe from Pati’s Mexican Table Episode 1401 “My Heart, My Home”
Servings: 16 to 18 tacos
Ingredients
For the tongue:
- 1 whole beef tongue about 3 to 4 pounds, rinsed in cold water
- 1 head of garlic outer dry peel removed, horizontally halved
- 1 white onion outer peel removed, halved
- 3 dried bay leaves
- 1 teaspoon black peppercorns
- 1 teaspoon dried marjoram
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 tablespoon kosher or sea salt plus more for seasoning
- 2 teaspoons vegetable oil
For the salsa:
- 1 pound ripe roma tomatoes
- ¼ pound tomatillos husked and rinsed
- 1 to 2 jalapeño or serrano chiles stemmed
- 1 garlic clove unpeeled
- ¼ white onion
- 1 teaspoon kosher or sea salt
- 1 chipotle chile in adobo sauce
For the tacos:
- 16 to 18 corn tortillas
- 1 ripe avocado halved, pitted and sliced
- ½ cup finely chopped white onion
- ½ cup fresh cilantro leaves and upper part of stems coarsely chopped
Instructions
Cook the tongue:
- Place the tongue, garlic, onion, bay leaves, peppercorns, marjoram, thyme, oregano and 1 tablespoon salt in a soup pot or casserole pan and cover with water.
- Bring to a rolling boil over high heat, then reduce to medium-low and simmer covered with a tight-fitting lid for 4 to 5 hours, checking halfway through and adding more hot water if needed to keep the tongue mostly covered. It’s done when the tongue is completely tender, soft, and a small knife inserts easily. Turn off heat.
Make the salsa:
- Toast the tomatoes, tomatillos, jalapeño or serrano, garlic and onion on a preheated comal or skillet for about 15 minutes, flipping as necessary, until soft and completely charred on all sides. Alternatively, you can place the ingredients on a baking sheet and broil for about 10 to 12 minutes, flipping as needed, until completely charred. Carefully remove the garlic and the chiles, if they are ready before the tomatoes, tomatillos and onion.
- Peel the garlic when cool enough to handle and transfer all the ingredients to the blender, along with the salt and chipotle in adobo and pulse until well blended, but still with a coarse and chunky texture. Alternatively, you can mash the salsa in a molcajete.
- Clean and slice the tongue: Remove the tongue from the broth and place on a chopping board. It’s easier to clean the tongue while still warm. Using a small sharp knife and your hands, remove the outer layer of skin, as well as the bottom part of the tongue, which would attach it to the mouth, as it tends to be harder and greasy. Cut into 1/4-inch slices.
- Heat the vegetable oil in a large casserole pan over high heat. Add the sliced tongue and sear for half a minute or so before flipping, then sear another half minute or so. Reduce heat to medium and add the salsa. Let it cook at a medium simmer for 3 to 4 minutes.
Make the tacos:
- Heat the corn tortillas on a preheated comal over medium heat. Make sure the tortillas are thoroughly heated and lightly browned on both sides. Wrap in a clean kitchen towel to keep warm, or place in a tortilla warmer.
- To assemble the tacos, ladle a generous amount of tongue in salsa into the middle of a tortilla and garnish with avocado slices and fresh chopped onion and cilantro.
Notes
Beef Tongue Tacos with Salsa Martajada
Salsa Tatemada de Guacamole con Chile de Árbol
Salsa Tatemada de Guacamole con Chile de Árbol
Charred Chile de Árbol Guacamole Salsa recipe from Pati’s Mexican Table Episode 1402 “Colors of Creativity”
Servings: 2 cups
Ingredients
- 1 pound tomatillos husked and rinsed
- 1 garlic clove unpeeled
- ½ white onion quartered
- 2 to 3 chiles de árbol stemmed and lightly toasted
- 1 cup fresh cilantro leaves and upper stems
- 1 or 2 large avocados halved, pitted, meat scooped out
- Juice of half a lime
- 1 teaspoon kosher salt more to taste
Instructions
- On a small baking sheet, place the tomatillos, unpeeled garlic clove and onion. Place under the broiler for about 10 minutes, until the ingredients are charred and mushy, flip once in between. Keep an eye on the garlic, which may be ready before the other ingredients. Alternatively, you can toast the ingredients on a preheated comal or skillet over medium heat, but they may take more time and you may need to flip them more frequently.
- Peel the garlic clove and place it in the blender with the roasted tomatillos, onion, toasted chiles de árbol, cilantro, avocado, lime juice, and salt, and puree until completely smooth. Pour into a bowl and serve.
Notes
Charred Chile de Árbol Guacamole Salsa
Tacos de Alambre de Carne con Chorizo y Queso
Tacos de Alambre de Carne con Chorizo y Queso
Tacos de Alambre de Carne con Chorizo y Queso recipe from Pati’s Mexican Table Episode 1402 “Colors of Creativity”
Servings: 10 tacos
Ingredients
- 1½ pounds beef top sirloin sliced into ½” steaks, cut into 1” pieces
- Juice of a lime about 2 tablespoons
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 8 ounces thick bacon cut in bite-sized pieces
- 8 ounces Tropical® Mexican Chorizo casings removed, chopped
- 1 white onion halved and slivered (about 2 cups)
- 1 red bell pepper stemmed, seeded, and cut into matchsticks or julienne
- 1 poblano chile stemmed, seeded, and cut into matchsticks or julienne
- 12 ounces Tropical® Oaxaca cheese pulled apart or cut into small pieces
- Corn tortillas
- Salsa Tatemada de Guacamole con Chile de Árbol
Instructions
- In a large bowl, mix the lime juice, soy sauce, Worcestershire sauce, salt and pepper. Add the cut beef, mix well to coat, and let it marinate for at least 15 minutes.
- Meanwhile, in a large cast iron pan or casserole, cook the bacon over medium-high heat until it starts to brown and crisp, stirring occasionally, about 4 to 5 minutes. Add the chorizo and brown in the rendered bacon fat, until also browned and crisped. Transfer to a bowl with a slotted spoon or spider, leaving the rendered bacon and chorizo fat behind. Add the onion, bell pepper, and poblano, and cook until they soften, about 3 to 4 minutes. With a slotted spoon or spider, transfer to the same bowl as the bacon and chorizo.
- Raise heat to high and add the meat in batches, making sure to not overcrowd, leaving any marinade behind. Cook for about 4 minutes, stirring and flipping the meat as it browns, then transferring the cooked batch to a bowl. When all the meat has cooked, reduce heat to low and return the meat, vegetables, chorizo and bacon to the pan. Incorporate the cheese all over and cover with a lid for a few minutes, just until the cheese melts. Turn off heat.
- On a preheated comal or skillet over medium heat, heat the corn tortillas until completely heated through and lightly browned on both sides.
- Assemble the tacos with as much Alambre de Carne con Queso as you like, and dress with the Charred Chile de Árbol Guacamole Salsa.
Notes
Beef, Chorizo and Cheese Alambre Tacos
Tlapique de Pescado con Nopales (Tamales)
Tlapique de Pescado con Nopales (Tamales)
Tlapique de Pescado con Nopales (Tamales) recipe from Pati's Mexican Table Episode 1402 “Colors of Creativity”
Servings: 10 tamales
Ingredients
- 2 pounds whitefish filets such as grouper, rockfish, or flounder, skin removed
- 24 large dried corn husks
- 2 tablespoons vegetable oil divided, plus more for rubbing the fish
- 1 pound cactus paddles or nopales cleaned, trimmed and cut into small dice of about ½”
- 2 teaspoons kosher salt divided
- ½ pound tomatillos husked and rinsed, and cut into small dice of about ½”
- 3 scallions white and light green parts only, thinly sliced
- 1 jalapeño stemmed and finely chopped
- 6 pickled jalapeños or serranos stemmed and finely chopped
- 1 cup cilantro leaves and upper part of stems, coarsely chopped
- ½ teaspoon coarsely ground black pepper plus more to season fish
- Cooked white rice for serving
- Warm corn tortillas for serving
Instructions
- Soak the corn husks in lukewarm water in a large bowl for at least 15 minutes, until soft and pliable.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add the diced nopalitos, sprinkle with ½ teaspoon salt, and cook for about 10 minutes, until they gently brown and their viscous liquid has evaporated, but they still have a snappy crunch. Scrape into a bowl and add the tomatillos, scallions, jalapeño, pickled jalapeños or serranos, cilantro, 1 tablespoon of vegetable oil, 1 teaspoon salt, and black pepper.
- Cut the fish filets into 10 pieces of about 2”x4” and gently rub with oil. Sprinkle with the remaining ½ teaspoon salt and black pepper to taste.
- Grab 1 or 2 corn husks and cut vertical threads or pieces of about ½” width to tie the wrapped tamales. Preheat a comal or griddle over medium-low heat.
- Working with 2 corn husks at a time, lay them out overlapping with the tapered ends pointing towards you. Portion 1 piece of fish in the middle of the husk, leaving at least 1” around the bottom and sides. Top with 3 to 4 tablespoons of the nopalito mix.
- Pick up the two long sides of the corn husk and bring them together snugly. Fold the joined sides of the husk together to one side of the tamal, wrapping them in the same direction around the tamal. Fold up the empty tapering end of the husk to close the bottom and the top will be left open. Grab 1 or 2 of the corn husk threads and tie around to hold the tamal together. Repeat the assembly with the remaining filets.
- Cook the tamales on the hot comal for about 20 minutes, flipping every 6 or 7 minutes as needed, until the fish has cooked and the tamales have come together. Serve with white rice and warm corn tortillas.
Notes
Fish and Nopalitos Tamales
Pipián Verde con Verduras
Pipián Verde con Verduras
Pipián Verde con Verduras recipe from Pati’s Mexican Table Episode 1403 “Living Legacy”
Servings: 6 servings
Ingredients
For the Pipián Verde:
- 1 pound tomatillos husks removed, rinsed
- 3 garlic cloves
- 2 jalapeño or serrano chiles stemmed
- 1⅓ cups hulled raw pumpkin seeds
- ⅓ cup sesame seeds lightly toasted
- 3 scallions white and light green parts, roughly chopped
- 1 cup packed cilantro leaves and upper parts of stems
- 1 cup parsley leaves
- 10 fresh epazote leaves
- ½ cup radish leaves
- 2 teaspoons kosher salt
- 3 tablespoons vegetable oil
- 3 cups chicken or vegetable broth
For the Vegetables:
- 1 pound chayote squash peeled and cut into julienne or matchsticks
- 1 pound green beans tips removed and cut into diagonal pieces of about 1½”
- 1 pound zucchini halved lengthwise and cut into half moons
- 3 radishes stemmed and thinly sliced, to garnish
Instructions
To Make the Pipián:
- Cover the tomatillos, garlic, and chiles with water in a medium saucepan and bring to a simmer over medium-high heat. Cook until the tomatillos change from bright to dull green and are soft but not breaking apart, about 10 minutes. Remove from the heat.
- Preheat a small saute pan over medium heat and toast the pumpkin seeds, stirring frequently, until slightly browned and they start to pop.
- In a blender or food processor, pulse the pumpkin seeds until finely ground. Add the sesame seeds and grind once more. Add the tomatillos, garlic, chiles, 1 cup of the tomatillo cooking liquid, scallions, cilantro, parsley, epazote, radish leaves, and salt. Puree until completely smooth.
- Heat the oil in a large pot or casserole over medium-high heat. When the oil is hot, pour in the puree and broth and stir well. Once it comes to a simmer, reduce to a medium simmer, and cook, partially covered, for 30 minutes or so, stirring often, until the sauce has thickened enough to coat the back of a wooden spoon and has “broken” with little pools of oil on top.
To Cook the Vegetables:
- Bring salted water to a boil in a medium saucepan. Starting from the firmer to the softer, first add the chayote sticks, cook for 3 to 4 minutes and remove with a slotted spoon. Next, add the green beans, cook for a couple minutes and remove with a slotted spoon.
- Add the cooked chayote and green beans to the simmering pipián verde, along with the zucchini, and let it all finish cooking together, 3 to 4 minutes.
- Serve garnished with radish slices. You can serve with white rice on the side and warm corn tortillas.
Notes
Green Pipián with Vegetables
Salsa Verde con Chiles Mixtos
Salsa Verde con Chiles Mixtos
Salsa Verde con Chiles Mixtos recipe from Pati’s Mexican Table Episode 1404 “Building the Future”
Servings: 2 cups
Ingredients
- 2 pounds tomatillos husked and rinsed
- 2 garlic cloves peeled
- 1 jalapeño
- 1 serrano chile
- 2 chipotles in adobo sauce
- 1 to 2 chiles de árbol stemmed
- 1 packed cup cilantro leaves and upper part of stems
- Slice of a white onion about 1 ounce
- 1 teaspoon kosher salt
Instructions
- Cover the tomatillos, garlic, jalapeño, and serrano with water in a saucepan over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, until the tomatillos change from a bright to pale green and are cooked through and soft, but are not coming apart.
- Transfer the tomatillos, garlic, jalapeño, and serrano to a blender, along with ½ cup of their cooking liquid, the chipotles in adobo, and chiles de árbol (you may want to add only one chile de árbol at first) and pulse until coarsely pureed.
- Add the cilantro, onion, and salt, and process again until more smooth, but you can still see the tomatillo seeds. Taste for salt and heat, and adjust as needed.
Notes
Mixed Chile Salsa Verde
Chile Ancho Relleno de Queso
Chile Ancho Relleno de Queso
Chile Ancho Relleno de Queso recipe from Pati’s Mexican Table Episode 1403 “Living Legacy”
Servings: 8 to 10 chiles rellenos
Ingredients
- 1½ teaspoons kosher salt divided
- 1 tablespoon grated piloncillo or brown sugar
- 2 tablespoons white vinegar
- 8 to 10 large ancho chiles rinsed
- 12 ounces Tropical® Queso Panela cut in ½” slices
- ⅔ cup all-purpose flour
- ½ teaspoon allspice
- ½ teaspoon dried oregano
- ½ teaspoon coarsely ground black pepper
- 5 eggs separated
- Vegetable oil for frying
- Large corn tortillas homemade or store-bought
- Shredded lettuce
- Ripe avocado halved, pitted, sliced
- Tropical® Crema Mexicana
- Tropical® Cotija Cheese crumbled
Instructions
To prepare the chiles for stuffing:
- In a large pot or casserole, bring about 8 cups of water to a boil. Add 1 teaspoon salt, piloncillo and vinegar, stir, and reduce to a medium simmer. Add the ancho chiles, gently pressing down with a wooden spoon so they get soaked in the water, and simmer for 5 minutes. Turn off the heat. Remove the chiles with a slotted spoon to a colander and let drain.
- Once cool enough to handle, one by one, make a slit down one side of the chile and remove the cluster of seeds near the top and the stem. Pat dry with paper towels.
- Stuff each chile with a slice of panela cheese – you may need to adjust your slices to fit the chile, adding as much cheese as will fit allowing them to close. You can seal them with a wooden toothpick.
Prepare the flour and the batter:
- On a large plate, mix the flour with the remaining ½ teaspoon salt, allspice, oregano and black pepper. Roll the stuffed chiles in the flour mixture.
- In a mixer, beat the egg whites until they hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.
- In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. When the oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper towel covered drying rack or platter.
To make tacos:
- Heat the corn tortillas on a preheated comal, or skillet, over medium heat for about a minute per side, until thoroughly heated and lightly browned on both sides. Place a whole chile relleno (or cut them in pieces!) in a corn tortilla and top with shredded lettuce, avocado, crema, and crumbled queso Cotija.
- Note: If you are going to eat later, you may warm up the chiles rellenos on a baking dish in a 300°F oven for 10 minutes.
Notes
Ancho Chile Relleno
Tacos de Suadero con Salsa Verde con Chiles Mixtos
Tacos de Suadero con Salsa Verde con Chiles Mixtos
Tacos de Suadero con Salsa Verde con Chiles Mixtos recipe from Pati’s Mexican Table Episode 1404 “Building the Future”
Servings: 16 to 18 tacos
Ingredients
- 3 to 4 pounds brisket most of the fat trimmed, cut in 2” pieces
- Juice of an orange about ¼ cup
- Juice of a lime about 2 tablespoons
- 3 garlic cloves pressed or minced
- 2 teaspoons kosher salt
- 1 teaspoon coarsely ground black pepper
- 2 to 3 tablespoons vegetable oil to sear meat
- 3 bay leaves
- 16-18 warm corn tortillas
- Salsa Verde con Chiles Mixtos or your salsa of your choice
- Chopped white onion to garnish
- Chopped cilantro to garnish
Instructions
- In a large bowl, combine the orange and lime juice, garlic, salt, and pepper. Add the meat and toss to coat. Let marinate for a half hour to 24 hours (if more than an hour, cover and refrigerate). Bring to room temperature before cooking.
- Heat oil in a large and extended casserole over high heat. Once hot, cooking in batches if necessary to not overcrowd the pan, add the meat and brown for 4 to 5 minutes, flipping as it does. Remove browned meat with a slotted spoon or spider.
- Once you have browned all the meat, return it to the casserole and add enough water to barely cover it. Add the bay leaves and stir. Bring to a rolling boil, then reduce the heat to medium low, cover, and cook for a couple hours, until the meat is completely cooked through and very tender. If there is still liquid in the casserole, continue cooking uncovered until it has cooked off.
- Place the meat on a chopping board and chop into small pieces, then return it to the casserole and cover so it will remain hot.
- Serve on a plate covered with warm corn tortillas, along with Mixed Chile Salsa Verde and onion and cilantro on the side for people to add to taste.
Notes
Suadero Tacos with Mixed Chile Salsa Verde
Salsa Roja con Chile de Árbol y Ajo
Salsa Roja con Chile de Árbol y Ajo
Salsa Roja con Chile de Árbol y Ajo recipe from Pati’s Mexican Table Episode 1404 “Building the Future”
Servings: 1 1/3 cups approximately
Ingredients
- 2 tablespoons vegetable oil
- 4 to 5 chiles de árbol stemmed and chopped
- 3 to 4 garlic cloves finely chopped
- ¼ cup finely chopped white onion
- 1 pound ripe tomatoes cored and finely chopped
- ¾ teaspoon kosher salt more to taste
Instructions
- Heat oil in a medium saucepan, add the chile de árbol and garlic, and cook for a minute, until fragrant and color has darkened. Incorporate the onions, tomatoes, and salt, stir, and cover. Reduce heat to medium low and cook for about 10 to 12 minutes, until the tomatoes are completely mushy and cooked through and the salsa has come together.
Notes
Chile de Árbol and Garlic Salsa Roja
Esquites con Pepitas y Chile de Árbol
Esquites con Pepitas y Chile de Árbol
Esquites con Pepitas y Chile de Árbol recipe from Pati’s Mexican Table Episode 1405 “A Sense of Beauty”
Servings: 8 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 3 to 5 chiles de árbol stemmed and chopped
- 8 cups fresh white corn kernels from about 12 ears of corn
- 2 cups water
- 2 tablespoons chopped fresh epazote leaves or cilantro
- 1 teaspoon kosher salt or more to taste
- ⅔ cup raw hulled pumpkin seeds
- 2 tablespoons chopped fresh cilantro leaves and upper part of the stems
- 2 tablespoons chopped fresh basil leaves
Garnishes:
- 2 limes quartered
- ½ cup mayonnaise
- ½ cup Tropical® Crema Mexicana
- 1 cup crumbled Tropical® Queso Fresco Mexicano
- 1 cup crumbled Tropical® Cotija Cheese
- Dried ground chile piquín or chiltepín
Instructions
- Heat the butter and oil together in a large saucepan or casserole over medium-high heat. Once the butter is melted and bubbling, add the chopped chile de árbol and cook for a minute, stirring frequently, until softened.
- Incorporate the corn and cook for a couple more minutes. Pour in the water and add the epazote and salt. Stir and bring to a simmer, cover, reduce heat to medium-low and cook for 10 to 12 minutes, until the corn is completely cooked. Turn off the heat.
- In a small sauté pan or comal, preheated over medium heat, toast the pumpkin seeds, stirring occasionally, until gently browned and beginning to pop and jump. Remove from heat. Once cool enough to handle, finely chop. Add to the cooked corn and mix.
- Before serving, add the cilantro and basil and give it a stir. Serve in cups or small bowls. Let your guests add fresh lime juice, mayonnaise, crema, crumbled queso fresco and Cotija, and ground chile piquín to their liking.
Notes
Esquites with Pepitas and Chile de Árbol
Tlacoyos de Masa Azul de Haba con Huevo y Nopales
Tlacoyos de Masa Azul de Haba con Huevo y Nopales
Tlacoyos de Masa Azul de Haba con Huevo y Nopales recipe from Pati’s Mexican Table Episode 1404 “Building the Future”
Servings: 8 tlacoyos
Ingredients
For the filling:
- 1 cup dried yellow fava beans rinsed (they will become 3 cups after soaking 24 hours)
- 3 tablespoons vegetable oil
- 1 thick slice of a white onion about 1 ounce
- 1 jalapeño or serrano chile stemmed and finely chopped
- 2 garlic cloves peeled and finely chopped
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- ½ cup chicken or vegetable broth or water, more if needed
For the nopalitos:
- 1 tablespoon vegetable oil
- 1 pound cactus paddles or nopales cleaned, sliced into ½” by 2-3” strips
- ½ teaspoon kosher salt
- Juice of half a lime about 1 tablespoon
For the masa:
- 2 cups blue masa harina
- ½ teaspoon kosher salt
- 1½ cups water more if needed
- 1 tablespoon vegetable oil or shortening
To assemble:
- 8 Eggland’s Best eggs
- Salsa Roja con Chile de Árbol y Ajo or your favorite salsa roja
- ½ cup crumbled queso fresco
- ¼ cup finely chopped cilantro
- ¼ cup finely chopped white onion
Instructions
To make the filling:
- Cover fava beans generously with water in a bowl and soak for 24 to 48 hours. Drain and place in the food processor and pulse constantly until finely ground, but not turned into a paste. Scrape into a bowl and reserve.
- Heat oil in a skillet over medium heat. Add the onion slice and cook until completely browned on both sides, about 5 minutes. Remove and discard. Add the jalapeño and garlic, and cook for less than a minute, stirring, until fragrant. Incorporate the ground favas, salt, and pepper and cook for a couple minutes, until the fava mixture starts changing color. Pour in the broth, mix well, and cook for 6 to 7 more minutes, until it is cooked and turns into a consistent grainy paste. Scrape into a bowl, cover, and reserve.
To make the nopalitos:
- Heat oil in a large skillet over medium heat and add the nopales, sprinkle with salt, and let them cook for about 10 to 15 minutes, flipping and stirring occasionally, until their viscous liquid has come out and dried up, and the nopalitos are cooked but still snappy. Squeeze the juice of half a lime and continue cooking until it dries up, another minute. Set aside.
To make the masa and tlacoyos:
- In a medium bowl, combine the masa harina and salt. Add the water and knead until incorporated, about 2 minutes, adding more water if the masa seems too dry. Add the vegetable oil and knead until thoroughly combined. Cover with a wet kitchen towel and let rest until ready to shape.
- Preheat a comal, cast iron, or nonstick skillet over medium-low heat.
- Line your tortilla press with a couple pieces of plastic (such as produce bags from the grocery store) cut into rounds. Divide masa into 8 pieces. One by one, roll each piece of masa into a ball, using water to moisten your hands as needed.
- Open the tortilla press, set a piece of plastic on the base, place a ball of masa on top in the center, and cover with the second piece of plastic. Gently press down, one or two times, until you get a chubby tortilla of about ¼” thick and about 5” round.
- Without removing from the tortilla press, add a couple tablespoons of fava bean filling right in the center, fold as if it were a quesadilla, and then roll in your hands, trying to give it an oval shape, like a football. Then press down in between the plastic in the tortilla press, gently, leaving it chubby, about ½”. Alternatively, you may shape the tlacoyos with your hands.
- Place the tlacoyo on the comal and cook for about 4 to 6 minutes per side, until masa is cooked through and has brown spots. Continue with all the tlacoyos and keep them wrapped in a clean kitchen towel or tortillero.
To assemble:
- Cook the eggs, one at a time, sunny side up, to your desired donneness. One by one, top each tlacoyo with nopalitos, a sunny side up egg, salsa, crumbled queso, cilantro and onion.
Notes
Fava Bean Tlacoyos with Nopalitos and Sunny Side Up Eggs (Recipe courtesy Rufina and Felicitas)
Buñuelos de Viento con Crema Batida y Fresas
Buñuelos de Viento con Crema Batida y Fresas
Buñuelos de Viento con Crema Batida y Fresas recipe from Pati’s Mexican Table Episode 1405 “A Sense of Beauty”
Servings: 40 buñuelos
Ingredients
For the buñuelos:
- 4 eggs
- 2 tablespoons granulated sugar plus 1 cup for coating
- ½ teaspoon kosher salt
- ½ teaspoon true cinnamon or canela plus 1 teaspoon for coating
- 2 teaspoons vanilla extract
- 2 cups milk
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- Vegetable oil for frying
For the strawberries and whipped cream:
- 1 tablespoon lime juice
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- 3 cups quartered strawberries
- 1½ cups heavy cream chilled
- 2 tablespoons confectioners’ sugar
Instructions
To make the buñuelos:
- In a bowl, whisk the eggs with 2 tablespoons sugar, salt, and ½ teaspoon cinnamon, until foamy. Add the vanilla, then alternate whisking in the milk and flour a little at a time. Add the baking powder, and continue whisking until thoroughly combined and there are no lumps. The consistency of the batter should be in between a thin crepe batter and a thicker pancake mix batter. Cover and let rest in the refrigerator for at least 1 hour and up to 24 hours.
- When ready to cook, heat about 1½” oil (deeper than the buñuelo mold) over medium heat in a large casserole or cast iron pan for about 4 to 5 minutes. Set out two small baking sheets. Cover one with paper towels. In the other, mix 1 cup sugar and 1 teaspoon cinnamon. Remove the batter from the refrigerator and whisk until well mixed.
- Test the oil with a teaspoon of batter, the oil should be actively bubbling all around it.
- Preheat your buñuelo mold by slowly, but diligently, dipping it into the hot oil and, for the first buñuelo, leave it in at least a couple minutes for it to get very hot. Then dab the mold on a paper towel to remove excess oil and immediately dip it into the buñuelo batter deep enough to coat the bottom and the walls of the mold, but not the top.
- Slowly, but with determination, dip the battered mold straight into the hot oil, and fry for about 30 to 35 seconds until it achieves a rich golden-brown color. Take it out of the oil and release the buñuelo onto the paper-towel-lined baking sheet to drain the oil (use a fork to help push the buñuelo off if necessary).
- For the rest of the buñuelos, dip the unbattered mold in the oil for 5 to 10 to reheat, dab excess oil off on a paper towel, then dip into the batter and fry the buñuelos as you did the first one.
- Meanwhile, as soon as you see that the fried buñuelos have drained, move them to the cinnamon sugar and thoroughly coat them, while they are still hot so the sugar sticks.
To make the strawberries and whipped cream:
- In a medium bowl, combine the lime juice, sugar, and vanilla extract, add the strawberries and toss to coat. Cover and refrigerate until ready to use. Before serving, using a mixer, beat the heavy cream with the confectioners’ sugar until it holds stiff peaks.
- Serve the buñuelos with whipped cream and strawberries.
Notes
Buñuelos with Strawberries and Cream
Guacamole con Todo
Guacamole con Todo
Guacamole con Todo recipe from Pati’s Mexican Table Episode 1406 “Rhythms of the City”
Servings: 6 servings
Ingredients
- 2 ripe avocados halved, pitted and diced
- 2 tablespoons finely chopped red onion
- 1 jalapeño stemmed and finely chopped
- 1 serrano chile stemmed and finely chopped
- 2 chiles de árbol stemmed and finely chopped
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon kosher salt
- ¼ cup cilantro leaves coarsely chopped, plus more for garnish
- ¼ cup chives finely chopped
Instructions
- In a molcajete or a bowl, mix and mash the onion with the chiles, lime juice, salt, cilantro, and chives until almost a paste. Incorporate the avocado and mash and combine. Garnish with finely chopped cilantro.
Notes
All-In Guacamole
Chamorros de Cerdo en Adobo de Chipotle
Chamorros de Cerdo en Adobo de Chipotle
Chamorros de Cerdo en Adobo de Chipotle recipe from Pati’s Mexican Table Episode 1406 “Rhythms of the City”
Servings: 4 servings
Ingredients
- 4 pork shanks about 1 pound each
- ½ cup all-purpose flour
- 1½ teaspoons kosher salt divided
- 1½ teaspoons coarsely ground black pepper divided
- 2 chipotles in adobo sauce finely chopped
- 3 tablespoons sauce from the chipotles in adobo
- 2 tablespoons apple cider vinegar
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 2 tablespoons vegetable oil
- 1 cup chopped white onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 3 garlic cloves finely chopped
- 1 cup beer
- 3 cups chicken broth
- Warm corn tortillas to serve
- Guacamole con Todo or guacamole of your choice, to serve
Instructions
- Preheat oven to 350°F with a rack in the bottom third. On a plate, mix the flour with 1 teaspoon salt and 1 teaspoon pepper, and dredge and coat the pork shanks in the mixture, shaking off excess flour.
- In a small bowl, combine the chipotles in adobo, chipotles in adobo sauce, vinegar, tomato paste, oregano, and the remaining ½ teaspoon salt and pepper.
- Heat the oil in a large ovenproof casserole over high heat. Once hot, brown the shanks a couple minutes per side, about 8 to 10 minutes altogether. Transfer to a bowl or platter.
- Reduce heat to medium, add the onion, celery and carrots and cook for 4 to 5 minutes, stirring occasionally, until softened and beginning to brown. Add the garlic and cook for another minute until fragrant. Pour in the beer and bring to a simmer, scraping up the bits and pieces from the bottom of the casserole with a wooden spoon. Simmer for about 3 minutes until the alcohol cooks off.
- Pour in the broth, bring to a simmer, and add the chipotle mixture and stir well. Add the browned pork shanks, spooning some of the cooking sauce and vegetables over them. Cover and place in the oven for 2½ to 3 hours, until the meat is completely tender and falling apart.
- Remove from the oven and serve with warm corn tortillas and guacamole.
Notes
Chipotle Adobo Pork Shanks
Ajonjoli Garapiñado
Ajonjoli Garapiñado
Ajonjoli Garapiñado recipe from Pati’s Mexican Table Episode 1406 “Rhythms of the City”
Servings: 1 cup
Ingredients
- 1 cup sesame seeds
- ¾ cup water
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat a medium skillet over medium heat. Add the sesame seeds, and toast, stirring constantly, until they are fragrant and begin to brown, 3 to 4 minutes.
- Add the water, sugar, and vanilla extract, and cook, stirring constantly with a wooden spoon or spatula, for about 10 minutes until the water evaporates. Continue cooking and stirring as sugar starts to caramelize, feels heavier, and begins to lump together, about another 5 minutes.
- Continue cooking and stirring until those lumps begin to break apart again, shaking the pan as you stir as if it were thick sand, for about another 5 minutes. Once it is completely dried and broken up, like really coarse sand, remove from heat.
- Scrape onto a small baking sheet, spread it out and let cool. Once it cools, you can scoop it with your hands and break it apart even more. If there are some stubborn clumps, rub it between your hands as if you were warming up your hands from the cold. Once it is all broken apart, store tightly covered or serve.
Notes
Candied Sesame Seeds
Michelada con Mugre y Ajonjolí Garapiñado
Michelada con Mugre y Ajonjolí Garapiñado
Michelada con Mugre y Ajonjolí Garapiñado recipe from Pati's Mexican Table Episode 1406 "Rhythms of the City"
Servings: 4 micheladas
Ingredients
For the Mugre:
- 2 tablespoons hot sauce like Tabasco, Cholula or Valentina
- 2 tablespoons soy sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Maggi sauce
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
For the Micheladas:
- 1 cup Ajonjoli Garapiñado or candied sesame seeds, for coating the rim
- Chamoy sauce for coating the rim
- Ice cubes
- ½ cup freshly squeezed lime juice more to taste
- 4 Mexican-style beers chilled
- 4 lime wedges to garnish
Instructions
To make the Mugre:
- Combine the hot sauce, soy sauce, Worcestershire, Maggi sauce, salt, and pepper in a small bowl and mix well.
To make the Micheladas:
- Pour the candied sesame seeds onto a small plate. Pour a thick layer of chamoy sauce on another small plate and gently dip the rim of a chilled beer glass into it to coat, then dip it into the sesame seeds to coat.
- Place ice cubes into the glass. Pour about 2 tablespoons of the Mugre and about 2 tablespoons lime juice over the ice, then pour the beer on top. Garnish with a lime wedge.
Notes
Spiced Michelada with Candied Sesame Seeds
Tacos de Papa, Nopal y Huevo
Tacos de Papa, Nopal y Huevo
Tacos de Papa, Nopal y Huevo recipe from Pati’s Mexican Table Episode 1407 “The Rural Heart”
Servings: 8 tacos
Ingredients
- 3 guajillo chiles stemmed and seeded
- 1 pound ripe tomatoes
- 1 garlic clove peeled
- Slice of white onion about 1 ounce
- 1½ teaspoons kosher salt divided
- 3 tablespoons vegetable oil divided
- ¾ pound Yukon Gold potatoes peeled, cut into ¼” x 2” matchsticks
- 1 pound cactus paddles or nopales cleaned, cut into about ¼” x 2” matchsticks
- ½ teaspoon coarsely ground black pepper
- 8 Eggland’s Best eggs
- 8 large corn tortillas homemade or store bought
- Crumbled queso fresco to serve
Instructions
- On a preheated skillet or comal, set over medium heat, toast the guajillos for about a minute per side, until fragrant and toasted. Transfer the chiles to a medium saucepan, along with the tomatoes and garlic, and cover with water and bring to a boil. Reduce to a medium simmer and cook for 10 minutes, until the chiles have rehydrated and the tomatoes have softened and cooked through.
- Use a slotted spoon to transfer the guajillos, tomatoes, and garlic to a blender, add the onion and 1 teaspoon salt, and puree until completely smooth.
- Heat 1 tablespoon of oil in a medium saucepan. Once hot, pour in the tomato sauce and cook partially covered with a lid for about 5 to 6 minutes, until thickened and seasoned.
- Heat the remaining 2 tablespoons of oil in a large non-stick skillet over medium heat. Once hot, add the potato and nopal sticks, sprinkle with the remaining ½ teaspoon salt and black pepper. Cook, stirring occasionally, about 15 minutes until gently browned on the outside and softened inside – the liquid of the nopales will have come out and dried up, and the potatoes will have started to brown all over. Add the tomato sauce, toss well, and cook for 6 to 7 minutes more, until the sauce has thickened, absorbed, and mostly dried.
- In a small skillet, cook the eggs sunny side up, one at a time, to desired doneness.
- On a preheated comal, set over medium heat, heat the tortillas on both sides for about a minute until completely heated through.
- Assemble the tacos by adding a big scoop of the nopalito and potato mix in the center of a tortilla, top with an egg, and sprinkle queso fresco on top. Continue with the rest of the tortillas!
Notes
Tacos with Potatoes, Nopalitos and Sunny Side Up Eggs
Enmoladas de Pollo de Milpa Alta
Enmoladas de Pollo de Milpa Alta
Enmoladas de Pollo de Milpa Alta recipe from Pati’s Mexican Table Episode 1407 “The Rural Heart”
Servings: 10 to 12 enmoladas
Ingredients
For the Mole Paste:
- Vegetable oil to fry ingredients
- 1 teaspoon thyme
- 1 teaspoon marjoram
- 1 teaspoon anise seeds
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 teaspoons whole allspice berries
- 8 whole cloves
- ¾ cup sesame seeds
- 5 bay leaves
- ½ cup dark raisins
- 1 whole stick true cinnamon or canela broken into pieces
- ½ cup unhulled pumpkin seeds
- 5 garlic cloves
- ¾ cup raw peanuts
- ¾ cup raw hazelnuts skin on
- ¾ cup pinenuts
- ¾ cup raw pecans
- 8 Maria cookies
- 4 corn tortillas cut into quarters
- 10 ancho chiles stemmed and seeded
- 10 mulato chiles stemmed and seeded
- 10 pasilla chiles stemmed and seeded
- 5 morita chiles or dried chipotle chiles
- 3 bars Mexican chocolate 6 ounces, like Abuelita, broken into pieces
- 1 cup granulated sugar
- 2 tablespoons kosher salt
For the Enmoladas de Pollo:
- 2 cups of the mole paste
- 2 cups homemade chicken broth more if needed
- 10 to 12 corn tortillas
- 3 cups finely shredded cooked chicken
- Mexican crema to garnish
- Toasted sesame seeds to garnish
- Chopped cilantro optional to garnish
- Thinly sliced scallions optional to garnish
Instructions
To make the Mole Paste:
- In a large cast iron pan or casserole, heat about 2” vegetable oil over medium heat for about 6 to 8 minutes. To test, dip in a piece of a corn tortilla and, if the oil happily and actively bubbles around it, it is ready.
- In a heat resistant spider or fine strainer, place the thyme and insert into the hot oil and fry for about 5 to 6 seconds, until you see the oil bubbling around it and changing color. Remove from the hot oil and place in an extra large bowl. Repeat, one by one, with the marjoram, anise seeds, cumin seeds, coriander seeds, allspice berries, and whole cloves.
- Then repeat the same process, one by one, with the sesame seeds, bay leaves, raisins, cinnamon stick pieces, and pumpkin seeds (which will begin popping and announce they are ready!). These may take between 5 and 15 seconds to transform.
- One by one, continue with the rest of the larger ingredients: the garlic, peanuts, hazelnuts, pinenuts, and pecans. These may take 15 to 30 seconds, as they are getting larger.
- As you continue with larger ingredients, you can drop them directly into the oil and scoop them out with a spider, once they have transformed and gently browned: Maria cookies, corn tortillas, all the chiles (which will puff up really fast!). Leave the chocolate until the end, it will only take a few seconds, in batches, let the chocolate transform but not melt away.
- Once you are done, add the sugar and salt into the bowl with all the ingredients. Mix very well.
- In batches, grind everything in the food processor for a first round. Once you have ground all the ingredients, take another pass, to grind the ingredients even finer, and take as many turns, until turned into a paste. You have made the mole paste. You can store it in a sealed container in the refrigerator for months.
To make the Enmoladas:
- In a medium saucepan over medium heat, combine a couple cups of the mole paste along with a couple cups of chicken broth, and start mixing it. Let it come to a simmer and continue cooking it for 5 minutes, until it comes together into a thick, velvety sauce. Set aside.
- On a preheated comal, heat the corn tortillas about a minute per side until completely heated through. Alternatively, you could pass the tortillas through the hot oil you used to fry the mole ingredients and drain on a paper towel covered plate.
- In a medium bowl, combine the shredded chicken with some of the mole sauce and mix until the chicken is coated in the sauce.
- On a large platter, one by one, place a tortilla, add about ¼ cup shredded chicken with mole sauce, close the tortilla in a half moon shape, and continue with the remaining tortillas. Coat with a generous amount of mole sauce and dress with Mexican crema and toasted sesame seeds. If you like, garnish with chopped cilantro and scallions, but this is optional.
Notes
Milpa Alta Chicken Enmoladas (Mole recipe adapted from Martha Alvarez Cordero from Moles Don Luis)
Tarta de Jamon con Queso, Jalapeños y Habaneros
Tarta de Jamon con Queso, Jalapeños y Habaneros
Tarta de Jamon con Queso, Jalapeños y Habaneros recipe from Pati’s Mexican Table Episode 1408 “Passion in Every Bite”
Servings: 4 servings
Ingredients
For the crust:
- ¾ cup all-purpose flour plus more to roll out dough
- 1 tablespoon fresh chives finely chopped
- 1 tablespoon fresh parsley finely chopped
- ½ teaspoon kosher salt
- 4 tablespoons cold unsalted butter diced
- 3 tablespoons cold vegetable shortening diced
- ¼ cup cold water more or less as needed
- 1 cup dried beans to par-bake
- 1 egg white reserve the yolk for the filling
For the quiche:
- 3 eggs plus reserved egg yolk from crust
- 1½ cups whole milk
- Pinch of kosher salt
- ½ teaspoon coarsely ground black pepper
- ¾ cup diced ham
- ½ cup sliced pickled jalapeños
- 1 to 2 tablespoons sliced pickled habaneros
- ⅓ cup shredded Oaxaca cheese
- ⅓ cup crumbled queso fresco
- ⅓ cup crumbled queso Cotija
Instructions
To make the crust:
- In a medium bowl, mix the flour with the fresh herbs and salt. Incorporate the butter and the shortening into the flour with your fingers, until the mix resembles coarse meal. A tablespoon at a time, add the cold water, and incorporate it into the mix, until you can gather the dough into a ball. Pat into a flat thick circle of about 5” to 6” and wrap in plastic wrap or wax paper. Chill in the refrigerator for at least an hour and up to 48 hours.
- When ready to use, set the rack in the middle of the oven and preheat to 375°F.
- Roll out dough on a lightly floured surface into a circle of about 11” to 12” and transfer it to a 9” pie dish. Press so that the dough covers the bottom and sides and has an overhang around the edge of about ½”. Shape it either by pressing with a fork, or by crimping with your fingers as if making empanadas.
- Prick the dough all over with a fork. Cover it with parchment paper or aluminum foil all over, including the sides, and add a cup of dried beans to weigh it down. Par-bake in the oven for 8 to 9 minutes.
- Meanwhile, beat the egg white with a whisk or fork until frothy.
- Remove crust from the oven, remove beans and paper. Brush crust with the beaten egg white and bake for another 10 minutes.
To make the quiche:
- In a medium bowl, whisk together the eggs, the egg yolk you had set aside, milk, salt and pepper.
- Spread the ham and pickled jalapeños and habaneros all over the pre-baked crust. Pour in about half of the egg mixture. Spread the cheeses all over and then pour in the remaining egg mixture.
- Bake until the top is pillowy and has a golden brown, about 30 to 35 minutes. Serve with a greens salad on the side.
Notes
Ham and Cheese Quiche with Jalapeño and Habanero
Gefilte Fish a la Veracruzana
Gefilte Fish a la Veracruzana
Gefilte Fish a la Veracruzana recipe from Pati’s Mexican Table Episode 1409 “For Love and Family”
Servings: 20 patties
Ingredients
For the fish patties:
- 1 pound red snapper fillets skin and bones removed
- 1 pound flounder fillets skin and bones removed
- ½ white onion about ½ pound, quartered
- 2 carrots about ¼ pound, peeled and roughly chopped
- 3 eggs
- ½ cup matzo meal
- 2 teaspoons kosher salt or to taste
- 1 teaspoon ground white pepper or to taste
For the red sauce:
- 3 tablespoons vegetable oil
- 1 cup chopped white onion
- 1 28oz. can crushed tomatoes
- 3 cups fish broth or water
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt or to taste
- 1 teaspoon ground white pepper or to taste
- 1 cup manzanilla olives stuffed with pimientos
- 12 to 15 pepperoncini peppers in vinegar brine or more to taste
- 2 tablespoons capers
Instructions
To prepare the fish patty mixture:
- Rinse the fish fillets under a thin stream of cool water. Slice into smaller pieces and place in the food processor. Pulse for 5-10 seconds until the fish is finely chopped but hasn’t turned into a paste.
- Turn the fish mixture into a large mixing bowl. Then place the onion, carrots, eggs, matzo meal, salt and white pepper into the same bowl of the food processor. Process until smooth and turn into the fish mixture. Combine thoroughly.
To prepare the red sauce:
- Heat the oil in a large pot over medium-high heat. Add the chopped onion and let it cook for 5-6 minutes, stirring, until soft and translucent. Pour the crushed tomatoes into the pot, stir, and let the mix season and thicken for about 5 minutes. Incorporate the fish broth, tomato paste, salt and white pepper. Give it a good stir and bring to a boil. Reduce to a gentle medium simmer, while you roll the gefilte fish.
- Place a small bowl with lukewarm water to the side of the simmering sauce. Start making the patties. I make them about 3” long, 2” wide and 1” high, in oval shapes. Wet your hands as necessary, so the fish mixture will not stick to your hands. As you make them, gently slide each into the simmering sauce.
- Once you finish making the patties, cover the pot and turn the heat to low. Cook for 25 minutes more. Take off the lid, incorporate the manzanilla olives, pepperoncini peppers and capers. Give it a gentle stir and simmer uncovered for 10 more minutes, so the gefilte fish will be thoroughly cooked and the sauce will have seasoned and thickened nicely.
- Serve hot with slices of challah and pickles.
Notes
Mexican Style Gefilte Fish
Sandwich de Helado de Dulce de Leche
Sandwich de Helado de Dulce de Leche
Sandwich de Helado de Dulce de Leche recipe from Pati’s Mexican Table Episode 1408 “Passion in Every Bite”
Servings: 12 sandwiches
Ingredients
For the Cajeta Ice Cream:
- 2 large eggs
- ¼ cup granulated sugar
- ½ cup cajeta or dulce de leche
- 1½ cups heavy whipping cream
- 1 cup whole milk
- 2 teaspoons vanilla extract
For the Ice Cream Sandwiches:
- 24 Maria cookies
- 8 ounces bittersweet chocolate broken into pieces, or chocolate chips
Instructions
To make the Cajeta Ice Cream:
- Crack the eggs into a medium bowl and whisk for a minute or two until foamy. Whisk in the sugar. Pour in the cajeta and mix until well combined. Add the cream, milk, and vanilla, and mix well until thoroughly combined.
- Use your favorite ice cream maker, following its instructions to churn and freeze the ice cream. Store in an airtight container in the freezer until ready to eat.
To make Ice Cream Sandwiches:
- Line a large baking sheet with parchment paper. Place 12 of the cookies on the parchment paper. Top each with a scoop of cajeta ice cream, then top with a second cookie. Keep in the freezer while you prepare the dipping chocolate.
- For the dipping chocolate, put the broken chocolate pieces in a small heatproof bowl and set over a saucepan with simmering water, making a bain marie. Stir occasionally as it melts and reaches about 115°F (use a candy thermometer). Remove it from the heat.
- Take the ice cream sandwiches out of the freezer and dip them in the melted chocolate, which should now be about 88-95°F. If it hasn’t reduced that much, you can add some more chocolate and mix it to melt and lower to that temperature. Dip as many sandwiches as you can, returning them to the parchment-lined baking sheet. If the temperature drops to under 87-88°F degrees, place the bowl back on the bain marie to bring it up again.
- Place the dipped ice cream sandwiches back in the freezer. Once the chocolate has frozen, you can wrap them in parchment paper and keep in a sealed container in the freezer for weeks.
Notes
Dulce de Leche Ice Cream Sandwich
Challah de Mazapán y Naranja
Challah de Mazapán y Naranja
Challah de Mazapán y Naranja recipe from Pati’s Mexican Table Episode 1409 “For Love and Family”
Servings: 2 loaves
Ingredients
For the Dough:
- 1⅓ cups water at room temperature
- 2 teaspoons active dry yeast
- 2 tablespoons orange blossom water
- 5½ cups all-purpose flour plus more for kneading
- 2 large eggs plus 1 for eggwash
- ⅓ cup granulated sugar
- 2 teaspoons kosher salt plus more for sprinkling on top
- 4 tablespoons unsalted butter at room temperature
For the Orange Marzipan Filling:
- 7 ounces marzipan of the best possible quality
- ½ cup granulated sugar
- 7 tablespoons unsalted butter at room temperature, cut into small pieces
- 3 tablespoons all-purpose flour
- 1 tablespoon orange zest
Instructions
Make the Dough:
- Pour the water along with the yeast into the bowl of a stand mixer fitted with the bread hook. Mix with a small whisk or fork. Incorporate the orange blossom water and stir. Add the flour, 2 eggs, sugar, and salt.
- Start mixing at medium speed. After a couple minutes, add the butter and continue mixing until the dough comes together around the hook, about 3-4 more minutes, scraping the sides if needed.
- Lightly dust your counter with flour and scrape the dough from the mixing bowl. Using both hands, knead the dough in a stretch and pull action and then fold it, turn the dough a quarter turn clockwise, and repeat 3 more times. Sprinkle some flour into a bowl and add the stretched and folded dough. Cover with a clean kitchen towel and place in a warm area of your kitchen, with no drafts, for an hour. The dough will have almost doubled in size.
Make the Marzipan Filling:
- While the dough rises, in a medium bowl, break the marzipan into small pieces and incorporate the sugar, pressing and mixing until well combined. Add the butter, using your fingers to mix and press into a paste. Lastly, add the flour and orange zest and mix to combine.
Assemble the Challah:
- Punch down the risen dough and turn onto a lightly floured surface. Cut into 6 pieces, as evenly as you can. One by one, roll out each of the pieces of dough into a long rectangle of about 15” by 4-5”. Spread ⅙ of the marzipan filling along an edge of the rectangle and then roll so the marzipan is encased in the dough. Pinch along the edges and ends so it is tightly sealed. You can roll it a few times to shape it. Repeat with remaining dough and marzipan.
- Line two baking sheets with parchment paper. Connect three of the dough and marzipan strands at one end to make a braid. Braid the strands and pinch and seal the strands at the end to close the braid. You can tuck both ends of the braid under to make them snug. Repeat with the other challah.
- Place each challah on a prepared baking sheet, cover with a clean kitchen towel, and place in a warm area of your kitchen with no drafts for a couple hours. They should nearly double in size.
Bake the Challah:
- Preheat the oven to 350°F with racks in the lower and upper thirds.
- In a small bowl, lightly beat an egg. Brush the loaves with the egg wash and sprinkle lightly with salt.
- Place the loaves in the oven and bake for 15 minutes. Rotate the loaves from lower to upper thirds, and vice versa, and continue baking for 10 more minutes until browned. Remove from the oven. Once they are cool enough to handle, place them on a serving plate. Serve still warm from the oven or leave covered until ready to eat.
- Leftover challah will stay deliciously soft for about 5 days, if kept in an air tight container.
Notes
Orange and Marzipan Challah
