Mashed Sweet Potatoes with Caramelized Pineapple

Posted on by Pati Jinich
Mashed Sweet Potatoes with Caramelized Pineapple
Print Recipe
4.84 from 6 votes

Mashed Sweet Potatoes with Caramelized Pineapple

Dulce de camote, candied sweet potatoes mashed with fruit and topped with toasted nuts, is a cherished dish throughout Mexico, eaten for breakfast with coffee and for dessert.
Cook Time1 hour 15 minutes
Course: Dessert, Side Dish
Cuisine: Mexican
Keyword: sweet potato
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 4 pounds sweet potatoes scrubbed
  • 1 medium-to-large pineapple peeled, cored, and diced, with its juice
  • 3/4 cup packed dark brown sugar or grated piloncillo
  • 1/2 teaspoon kosher salt
  • 2/3 cup pine nuts or slivered almonds

Instructions

  • Preheat the oven to 425℉, with a rack in the middle. Cover a baking sheet with foil or parchment paper. Prick the sweet potatoes 5 or 6 times each with a fork or the tip of a paring knife and arrange on the baking sheet.
  • Bake the sweet potatoes for 50 minutes to an hour, depending on the size, until they are very soft, with juices beginning to ooze and caramelize on the baking sheet. Remove from the oven and let cool until you can handle them.
  • Carefully remove the skins from the sweet potatoes. Place the potatoes in a large bowl and mash with a potato masher or fork until very smooth.
  • Place the diced pineapple with all of its juice in a blender, and puree until smooth. Transfer to a large saucepan or Dutch oven, add the brown sugar, and bring to a simmer over medium heat. Attach a candy thermometer to the side of the pan and simmer until the mixture thickens, caramelizes, and reaches 210℉, usually 12 to 15 minutes. Stir in the sweet potatoes and salt and mix together thoroughly with a sturdy whisk. Cook for another 5 to 6 minutes, stirring and folding until you have a rich puree.
  • Meanwhile, toast the pine nuts or almonds in a small skillet over medium-low heat for a couple of minutes, stirring or shaking the pan, until lightly toasted and fragrant. Immediately remove from the pan.
  • Scrape the sweet potatoes into a serving bowl, garnish with the toasted nuts, and serve.

Notes

Dulce de Camote con Piña

Hominy and Pinto Bean Stew

Posted on by Pati Jinich
Hominy and Pinto Bean Stew
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5 from 2 votes

Hominy and Pinto Bean Stew

Hominy and Pinto Bean Stew recipe from Pati’s Mexican Table Season 13, Episode 9 “Hidden Guachochi”
Cook Time1 hour 45 minutes
Course: Soup
Cuisine: Mexican
Keyword: beans, Corn, pozole, Salsa, soup
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • ½ pound dried hominy, giant white corn, or maiz mote pelado or use 3 15oz. cans hominy, drained and rinsed
  • 5 large garlic cloves if using dried hominy
  • 4 teaspoons kosher or coarse sea salt divided (if using dried hominy and beans), or to taste
  • 1 pound dried pinto beans rinsed, or use 4 15oz. cans pinto beans, rinsed and drained
  • ½ of a white onion if using dried pinto beans
  • 2 tablespoons vegetable oil or lard
  • 6 to 8 scallions or small spring onions white parts finely chopped, and light green parts thinly sliced and separated
  • 3 cups chicken or vegetable broth or water if using canned hominy and beans
  • 2 jalapeños stemmed and halved vertically
  • Chopped cilantro for garnish
  • Queso fresco crumbled into big pieces
  • Salsa Roja with Oregano and Chile de Árbol

Instructions

  • Place dried hominy in a bowl and pour in boiling hot water to generously cover. Let soak anywhere from 2-3 hours.
  • Drain, place in a large pot, add 12-14 cups water and 5 large garlic cloves. Bring to a rolling boil, reduce the heat to medium, cover partially so steam can escape, and cook for about 1 hour and 30 minutes, just until the hominy softens and it is barely attempting to open or bloom. It should still be firm and toothy and sweet. Turn off the heat, add 2 teaspoons of salt and stir. Fish out the cooked garlic and discard. (Skip this step if using canned hominy.)
  • Place dried pinto beans in a large pot, cover with the water, and add the white onion half. Bring to a rolling boil, reduce heat to medium, and cover partially so steam can escape. Cook for about 1 hour until the beans are tender, but still slightly firm and not breaking or falling apart. Add the remaining 2 teaspoons of salt and stir. Fish out the cooked onion and discard. (Skip this step if using canned beans.)
  • In a large pot set over medium heat, add oil. Once hot add the chopped white parts of the scallions. Cook until wilted and barely starting to brown around the edges, about 3-4 minutes. Using a slotted spoon, add all the cooked pintos, and add about 3 cups of their cooking liquid using a ladle or measuring cup. Alternatively, add the 4 cans of beans. Using a slotted spoon, incorporate all the cooked hominy, and add about 3 cups of their cooking liquid using a ladle or measuring cup. Alternatively, add the 3 cans of hominy, along with 3 cups of broth or water.
  • Raise heat to medium-high and incorporate the sliced jalapeños. Let it all come to a simmer and cook for another 12-14 minutes, until the broth has thickened and become soupy, and the chiles have cooked. Taste for salt and adjust if needed. Turn off heat.
  • Serve and let your guests garnish their bowls with abundant chopped cilantro, the scallion greens, queso fresco, and Tomato Salsa with Oregano and Chile de Árbol.

Notes

Muni-Pozole

Salsa Roja with Oregano and Chile de Árbol

Posted on by Pati Jinich
Salsa Roja with Oregano and Chile de Árbol
Print Recipe
5 from 1 vote

Salsa Roja with Oregano and Chile de Árbol

Salsa Roja with Oregano and Chile de Árbol recipe from Pati’s Mexican Table Season 13, Episode 9 “Hidden Guachochi”
Cook Time20 minutes
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, oregano, Salsa, Tomato
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1½ pounds ripe Roma tomatoes charred
  • 4 to 6 chiles de árbol stemmed
  • 1 tablespoon dried oregano
  • 1 garlic clove peeled
  • 1 teaspoon kosher or coarse sea salt

Instructions

  • On a preheated comal, skillet, or cast iron pan set over medium heat, char the tomatoes for about 15 to 20 minutes, flipping frequently, until completely mushy and charred on all sides. Alternatively, you can roast them under the broiler for about 10-12 minutes. Without removing the skin, core, or seeds from the tomatoes, transfer them to a blender.
  • If using a comal, skillet or cast iron pan, toast the chiles de árbol for a couple minutes, flipping, until toasted, browned and fragrant, being careful not to let them burn. Reduce heat to low and toast the dried oregano for just 5-20 seconds, until fragrant and slightly browned, stirring constantly so it doesn’t burn and remove immediately.
  • Add the chiles de árbol with their seeds, the oregano, garlic clove, and salt to the blender with the tomatoes, and puree until smooth. Scrape into a bowl and serve. The salsa will keep covered in the refrigerator for up to 5 days.

Notes

Salsa Roja con Orégano y Chile de Árbol

Sweet Gorditas

Posted on by Pati Jinich
Sweet Gorditas
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5 from 1 vote

Sweet Gorditas

Think of Sweet Gorditas as like a pancake that’s often the breakfast of choice in Chihuahua and borderland communities.
Cook Time30 minutes
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: gorditas, pancakes
Servings: 16 gorditas
Author: Pati Jinich

Ingredients

  • 3½ cups whole wheat flour (about 1 pound), plus more as needed
  • 2 teaspoons baking powder
  • 1 teaspoon kosher or coarse sea salt
  • 2 teaspoons ground canela or true cinnamon divided
  • 2/3 cup unsalted butter at room temperature, diced, plus more for serving
  • 1 cup sugar divided
  • 1 cup whole milk
  • 1 egg lightly beaten
  • 1 teaspoon vanilla extract
  • Honey, maple syrup, jam, or Nutella optional, for serving
  • Confectioners’ sugar optional, for serving

Instructions

  • Combine the flour, baking powder, salt and 1 teaspoon of the canela or cinnamon in a medium bowl. Add the diced butter and combine with the flour with your fingers or a fork until the mixture resembles coarse meal. Stir in ½ cup of the sugar. Add the milk, egg and vanilla and mix it into the flour in circular motions, scraping from the bottom and folding and kneading the dough. At first it will be sticky and lumpy, but as you continue to knead, it will become a little bit more elastic and malleable. Add more flour, a tablespoon at a time, if needed. Cover with a towel and let rest for 20 to 30 minutes.
  • Preheat a comal, griddle, or skillet over low heat for 10 minutes. On a flat plate, combine the remaining ½ cup sugar and 1 teaspoon canela or cinnamon and set aside.
  • Divide the dough into 16 even pieces. Roll them into balls, place them on a plate or baking sheet, and cover with a towel.
  • Either using a tortilla press lined with 2 pieces of plastic (cut from supermarket produce bags is perfect), as if making tortillas, or lightly flouring your work surface and your rolling pin, press or roll out each ball into approximately 5-inch rounds about ⅛-inch thick. They gain volume and thicken as they cook.
  • Lay the gordita on the preheated comal, griddle, or skillet and cook for about 5 to 6 minutes, until the bottom seems cooked and is golden brown and the gordita has slightly puffed and gained some volume. Flip and cook another 5 to 6 minutes, until golden brown. Remove from the heat and dredge both sides in the cinnamon sugar. Repeat with the remaining gorditas and serve hot.
  • Drizzle them with honey or maple syrup or serve them with fresh fruit or jam (I like peach jam or apple butter), sprinkle them with confectioners’ sugar, or spread them with Nutella.

Note:

  • You can make the dough ahead, divide into the 16 balls, and set aside in the refrigerator for about 20 minutes or up to 3 days in a lidded container or sealed plastic bag. In fact, refrigerating them before helps them press or roll out more evenly.

Notes

Gorditas Dulces

Chihuahua-Style Potato Soup

Posted on by Pati Jinich
Chihuahua-Style Potato Soup
Print Recipe
4 from 7 votes

Chihuahua-Style Potato Soup

Chihuahua-Style Potato Soup (Caldo de Papa) recipe from Pati’s Mexican Table Season 13, Episode 8 “Chihuahua’s Cheesiest Cheese”
Cook Time45 minutes
Course: Soup
Cuisine: Mexican
Keyword: cheese, chile verde, Potato
Servings: 5 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound fresh chiles verdes such as chilaca, Anaheim, California, New Mexico or Hatch
  • 1 pound ripe plum tomatoes
  • 2 garlic cloves peeled
  • 1 dried morita or chipotle chile stemmed and seeded
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or coarse sea salt
  • ½ teaspoon coarsely ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • ½ of a white onion thinly sliced
  • 2 pounds Yukon Gold, baby golden or russet potatoes peeled and cut into ½-inch dice
  • 6 cups chicken broth
  • 8 ounces Mennonite, Chihuahua or Monterey Jack cheese cut into small dice (about 1 cup), or more to taste

Instructions

  • Put the chiles verdes on a small baking sheet and place under the broiler, about 2-inches from the heat source, for about 12 minutes, flipping in between, until the chiles have softened and their skin is completely charred and blistered. Alternatively, you can char them on a preheated comal or skillet over medium heat, turning often to char on all sides.
  • Place the charred chiles in a sealed plastic bag or covered bowl and let them sweat for about 10 minutes. Peel off their skin, then make a slit in their side and remove the seeds and stem. You may do this under a thin stream of water, or use a bowl of water, to make it easier. Pat the chiles dry and slice into strips of about ½ inch by 1½ inches.
  • Place the tomatoes, garlic and morita chile in a medium saucepan, cover with water, and set over medium-high heat. Let it come to a boil and then simmer for about 10 minutes, until the tomatoes are completely cooked through, the chile has rehydrated, and the garlic has softened.
  • Using a slotted spoon, transfer the tomatoes, garlic and morita chile to a blender along with 1 cup of the cooking liquid, oregano, salt and pepper. Puree until completely smooth. Set aside.
  • Heat the oil and butter in a large soup pot or casserole over medium heat. Once the butter melts and starts to bubble, add the onion and cook for 3-4 minutes until softened. Add the potatoes, stir to coat with the oil, and pour in the tomato puree. Once it comes to a simmer, stir and cook at a medium simmer for 10-12 minutes. The tomato puree should have thickened, seasoned and darkened.
  • Incorporate the chicken broth along with the fire-roasted chile verde strips, stir, and once it comes back to a medium simmer, cook for another 10 minutes. Taste for salt and adjust if needed. Serve piping hot with a handful of diced cheese in every bowl.

Notes

Caldo de Papa de Chihuahua

Peach and Pinole Cheesecake

Posted on by Pati Jinich
peach and pinole cheesecake
Print Recipe
5 from 5 votes

Peach and Pinole Cheesecake

Peach and Pinole Cheesecake recipe from Pati’s Mexican Table Season 13, Episode 8 “Chihuahua’s Cheesiest Cheese”
Cook Time35 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cheesecake, peaches
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 2½ cups Sweet Orange Pinole plus more for topping
  • 8 tablespoons (1 stick) unsalted butter melted
  • 1 pound cream cheese
  • ½ cup sugar
  • 2 eggs
  • ⅓ cup heavy cream
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 cup freshly squeezed orange juice
  • 2 tablespoons brown sugar
  • 1 pound fresh peaches or thawed from frozen, pitted and diced

Instructions

  • In a medium bowl, mix the pinole and melted butter until completely combined. Scrape into a 9-inch pie dish and press it all over the bottom and sides up to the rim. Refrigerate for at least 30 minutes.
  • Meanwhile, preheat the oven to 350°F with a rack in the middle.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese at medium speed until completely smooth and soft. Add the sugar and continue beating until well mixed. Add the eggs, cream, and vanilla, and continue beating until well incorporated. Add the salt and lime juice and beat until incorporated. Scrape the filling into the prepared pinole covered pie dish.
  • Place in the oven and bake for 35 minutes, until the top is golden brown and the cheesecake has puffed. Remove from the oven and let cool completely.
  • In a small bowl, mix the cornstarch with the water until it completely dilutes and turns into a slurry. In a medium saucepan set over medium heat, add the orange juice and bring to a simmer, then stir in the brown sugar. Once the sugar dissolves, whisk in the cornstarch slurry and continue simmering and whisking for about 2 minutes, until it thickens considerably. Remove from the heat and incorporate the chopped peaches, toss well. Set aside and let cool completely.
  • Pour the peach mixture over the cheesecake, cover loosely and refrigerate for at least 6 hours or overnight. Serve chilled.

Notes

Pay de Queso con Duraznos y Pinole

Sweet Orange Pinole

Posted on by Pati Jinich
Print Recipe
4.75 from 4 votes

Sweet Orange Pinole

Sweet Orange Pinole recipe from Pati’s Mexican Table Season 13, Episode 8 “Chihuahua’s Cheesiest Cheese”
Cook Time10 minutes
Course: Basic Recipe
Cuisine: Mexican
Keyword: orange, popcorn
Servings: 8 cups approximately
Author: Pati Jinich

Ingredients

  • 1/2 pound 1 cup popcorn kernels yellow, blue, pink, or white
  • 2 ounces (¼ cup) packed grated piloncillo or dark brown sugar
  • 1 2-inch piece of canela or true cinnamon stick broken into pieces
  • Rind of half of an orange

Instructions

  • Preheat a heavy casserole over medium heat for a few minutes. Add the popcorn kernels and start to heat, stirring frequently. Once the kernels start to pop, reduce heat to medium-low and cover. Let the corn continue to pop, shaking the casserole a few times as it does, until you hear the sound of popping practically stop. Remove the popcorn from the heat and uncover. Transfer to a large bowl or baking sheet and let cool.
  • In batches, process the popcorn along with the piloncillo, cinnamon, and orange rind in a blender or food processor until finely ground. Store in an airtight container.

Notes

Pinole con Naranja

Pecan, Date, Apple and Chocolate Snack Cake

Posted on by Pati Jinich
Pecan, Date, Apple and Chocolate Bars
Print Recipe
4.50 from 6 votes

Pecan, Date, Apple and Chocolate Snack Cake

Pecan, Date, Apple and Chocolate Snack Cake recipe from Pati’s Mexican Table Season 13, Episode 6 “Paquimé & Pecans”
Cook Time30 minutes
Course: Dessert
Cuisine: Mexican
Keyword: apple, Chocolate, date, Pecan
Servings: 18 bars approximately
Author: Pati Jinich

Ingredients

  • 2 Granny Smith apples (about 1 pound) peeled and finely grated
  • 1 teaspoon ground canela or true cinnamon
  • 1 tablespoon cocoa powder
  • 1½ cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1¼ cups unsalted butter plus more to butter baking dish
  • ¾ cup sugar
  • 2 large eggs beaten
  • 1¼ cups (about 8 ounces) chopped pitted dates
  • 1½ cups (about 6 ounces) coarsely chopped pecans
  • 1 cup (6 ounces) bittersweet chocolate chips or chunks

Instructions

  • In a small mixing bowl, mix the grated apples with the cinnamon and cocoa powder. Set aside and let sit while you prepare the rest, or for at least 10 minutes.
  • Preheat the oven to 350°F with a rack in the middle. Butter and flour a 9×13-inch baking dish and line the bottom with parchment paper.
  • In a medium bowl, combine the flour, baking powder, and salt and set aside.
  • In a medium saucepan or casserole, melt the butter over medium heat. Remove from the heat and incorporate the sugar, mixing with a whisk or spatula until combined. Add the beaten eggs and stir until well combined. Add the dates and mix until fully incorporated and the dates are not clumped. Fold in the dry ingredients with a spatula until well mixed. Add apple mixture, pecans, and chocolate chips, and mix until fully combined. Pour into the prepared baking dish.
  • Bake for 28-30 minutes, until the top has puffed up and is golden brown, and a wooden toothpick comes out clean. Remove from the oven and allow to cool.
  • Run a dinner knife around the edge of the pan, turn out onto a cutting board, then flip again onto a platter or board. Cut into rectangles or square bars as you eat it. They will keep, covered, for up to a week.

Notes

Barritas de Nuez, Dátil, Manzana y Chocolate

Chihuahua-Style Charro Beans

Posted on by Pati Jinich
Chihuahua-Style Charro Beans
Print Recipe
4.75 from 4 votes

Chihuahua-Style Charro Beans

Chihuahua-Style Charro Beans recipe from Pati’s Mexican Table Season 13, Episode 6 “Paquimé & Pecans”
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beans, jalapeno, pork
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound dried pinto beans or 3 15oz. cans pinto beans
  • 3½ quarts (14 cups) water if using dried beans
  • 1 white onion half left whole (if using dried beans), half finely chopped
  • 2 teaspoons kosher or coarse sea salt
  • ½ pound (about 5 to 6 slices) thick-cut, wood-smoked bacon chopped
  • ½ pound Mexican chorizo casings removed and chopped
  • ¼ pound turkey hot dogs halved and sliced
  • ¼ pound thick-sliced deli ham diced
  • 4 to 6 whole pickled jalapeños
  • ½ cup brine from pickled jalapeños
  • 2 ounces chicharrones or pork rinds broken into bite-sized pieces
  • Warm corn or flour tortillas

Instructions

  • Rinse the dried beans and put them in a large pot, cover with the water, and add the white onion half. Bring to a rolling boil, reduce the heat to medium, and partially cover with a lid so steam can escape. Simmer until the beans are completely tender, 1 hour to 1 hour and 15 minutes, depending on the size and age of the beans. Stir in the salt and fish out the onion and discard. If using canned beans, skip this step.
  • In a large casserole or pot, set over medium-high heat, cook the bacon and chorizo for 4-5 minutes, until they start releasing their fat and have begun to brown. Add the hot dogs and ham, stir, and continue cooking for another 3-4 minutes; they should be coated in the fat and gain some color. Incorporate the chopped onion, stir, and cook until softened, for about 3-4 minutes.
  • Incorporate all of the beans with their broth (if using canned, add water or broth as needed to make the dish soupy). Bring to a simmer, add the jalapeños and their brine, and continue cooking for 3-4 minutes more. Lastly, add the broken chicharrón pieces, stir and serve with warm corn or flour tortillas.

Notes

Frijoles Charros estilo Chihuahua

Colorado Chile Short Rib Volcanes

Posted on by Pati Jinich
Colorado Chile Short Rib Volcanes
Print Recipe
5 from 2 votes

Colorado Chile Short Rib Volcanes

Colorado Chile Short Rib Volcanes recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life”
Cook Time10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cheese, chile colorado, corn tortillas, ribs
Servings: 8 to 10 volcanes
Author: Pati Jinich

Ingredients

Instructions

  • Preheat your grill or set your grill pan over medium heat.
  • Brush the corn tortillas with water and sprinkle with salt to taste on both sides. Place on the grill and toast for a couple minutes on one side. Remove and top the toasted side with 3-4 tablespoons grated cheese, then place back on the grill cheese side up. Toast until the cheese melts and the tortillas become crusty and browned.
  • Transfer to a platter, top with a generous amount of diced short ribs, and let your guests top with guacamole to their liking.

Notes

Volcanes de Costillas en Chile Colorado

Jalapeño and Chile de Árbol Guacamole

Posted on by Pati Jinich
Jalapeño and Chile de Árbol Guacamole
Print Recipe
5 from 1 vote

Jalapeño and Chile de Árbol Guacamole

Jalapeño and Chile de Árbol Guacamole recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life”
Cook Time0 minutes
Course: Antojos, Dip, Snack
Cuisine: Mexican
Keyword: chile de arbol, guacamole, jalapeno
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 dried chile de árbol stemmed
  • 1 slice white onion (about 1 ounce) finely chopped
  • 1 jalapeño chile stemmed and finely chopped, with or without seeds
  • ¼ cup finely chopped cilantro leaves and upper stems
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 3 ripe avocados halved, pitted, meat scooped out, and diced
  • 1 plum tomato cored, seeded and finely diced

Instructions

  • Toast the chile de árbol on a preheated comal or skillet over medium heat for a couple minutes, until slightly darker and fragrant. Remove from the heat and finely chop.
  • Mix and mash the chile de árbol, onion, jalapeño, cilantro, lime juice, and salt in a molcajete or a bowl, until juicy but still coarse. Add the avocado and mash to your desired texture. Add the tomato and mix well. Taste for salt and add more, if desired. Serve immediately.

Notes

Guacamole de Jalapeño y Chile de Árbol

Colorado Chile Short Ribs

Posted on by Pati Jinich
Colorado Chile Short Ribs
Print Recipe
5 from 4 votes

Colorado Chile Short Ribs

Colorado Chile Short Ribs recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life”
Cook Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef, chile colorado, ribs
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 pounds beef short ribs cut flanken-style ½ to ⅔ inch thick, rinsed and patted dry
  • 10 to 12 (about 2 ounces) dried Colorado, Guajillo, New Mexico, or California chiles stemmed and seeded
  • 6 garlic cloves peeled
  • 1 tablespoon dried oregano or 3 tablespoons fresh
  • 1 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Rinse the short ribs under a thin stream of cold water. Pat dry and place in a container.
  • To make the marinade, heat a comal, griddle, or cast-iron skillet over medium heat. Toast the chiles for a few minutes, flipping, until they darken slightly and smell fragrant. Transfer to a medium saucepan, cover with water, and add the garlic cloves. Bring to a boil over medium-high heat and simmer for about 10 minutes, until the chiles have rehydrated.
  • Using a slotted spoon, transfer the chiles and garlic to a blender, along with ½ cup of their cooking liquid. Add the oregano and salt and puree until smooth. Once the marinade has cooled to room temperature, pour it over the meat, making sure it is entirely covered. Cover with a lid or plastic wrap and refrigerate for at least 2 hours or up to 48 hours. When you’re ready to grill, remove the meat from the refrigerator.
  • Preheat your grill or a grill pan over medium-high heat. If cooking on the grill, using tongs, rub a quarter of a white onion over the grill to clean and season it. Dab a bit of vegetable oil on the onion and rub the grill again with it.
  • Place the ribs, in batches if necessary, on the grill or grill pan and cook (covered if on a grill), for 3-4 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices start to bubble. Flip and grill the other side for 2-4 minutes for medium. Transfer to a plate or platter. Cover and keep warm if you have more meat to grill.
  • Remove the bones and cut the meat into ½-inch dice. Serve with warm corn tortillas to tuck in to tacos, or use as the topping for Colorado Chile Short Rib Volcanes.

Notes

Costillitas con Chile Colorado

Pumpkin Apple Empanadas

Posted on by Pati Jinich
Pumpkin Apple Empanadas
Print Recipe
4.84 from 6 votes

Pumpkin Apple Empanadas

Pumpkin Apple Empanadas recipe from Pati’s Mexican Table Season 13, Episode 4 “Revolutionary Bites”
Cook Time1 hour
Course: Dessert
Cuisine: Mexican
Keyword: apple, Empanadas, pumpkin
Servings: 44 empanadas approximately
Author: Pati Jinich

Ingredients

Pumpkin Apple Filling:

  • 2 piloncillo cones (16 ounces) or 2 cups brown sugar
  • 1 cup water
  • Juice of an orange (about ½ cup)
  • 1 2-inch piece of canela or true cinnamon stick
  • 2 whole cloves stems discarded
  • 1½ pounds (3 to 4) Granny Smith apples peeled and cut into small dice
  • Juice of 2 limes (about ¼ cup)
  • 1 teaspoon vanilla extract
  • 1 15oz. can pumpkin puree or see note to make your own
  • ½ cup finely chopped pecans

Empanada Dough:

  • 2.2 pounds (about 8 cups) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups vegetable shortening or lard
  • 1 cup sugar
  • 1½ cups whole milk
  • 3 large eggs divided

Instructions

To make the pumpkin apple filling:

  • Place the piloncillo cones, 1 cup water, orange juice and cinnamon in a medium saucepan over medium heat. Once it starts to simmer, reduce to medium-low heat, cover and let the piloncillo completely melt, about 8-10 minutes. Add the clove berries, mashing with your fingers as you do, along with the apples and lime juice, and stir. Raise heat to medium and simmer uncovered for 20 minutes, stirring occasionally, until the syrup has thickened and the apples have gained an amber color.
  • Add the vanilla and pumpkin puree, stir, cover partially (as the mixture will get jumpy), reduce to medium-low, and continue cooking for another 10-12 minutes, stirring occasionally. The mixture will look like a soft puree with apple chunks. Set aside and let cool uncovered. As it cools, it will thicken a bit more.

To make the empanada dough:

  • In a large mixing bowl, combine the flour, baking powder and salt. Add the shortening and break it apart with your fingers, combining it with the flour, until it feels like a fine coarse meal. Add the sugar and mix again. Add the milk and one of the eggs, lightly beaten, incorporating as you knead for a couple minutes, until you get a homogeneous dough. Set aside.
  • Preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a small bowl, beat the remaining 2 eggs to use for sealing the empanadas and the egg wash.
  • Cut the dough into quarters. On a lightly floured surface with a floured rolling pin, roll out a quarter of the dough at time to under ¼-inch thick. Then cut out circles of about 4½-inches in diameter.
  • One by one, add a tablespoon of apple filling and a ½ teaspoon of chopped pecans. Brush around the edges of the dough circles with the beaten egg. Close the empanadas, encasing the filling and sealing the edges with your fingers, and then seal the deal by pinching with a fork. Place the formed empanadas on the prepared baking sheets. Repeat with the rest of the dough and the filling; you can gather scraps of dough together and reuse. You will need to bake in two batches.
  • Brush the tops of the empanadas with egg wash, then place in the oven. Bake for 23-24 minutes, until lightly golden on top and a bit more browned on the bottom.
  • You can eat empanadas hot or at room temperature. They will keep for 5 days in a tightly sealed container.

Note:

  • If you want to make your own pumpkin puree, halve a 2½ – 3 pound pumpkin and remove the seeds and strings. Place the pumpkin halves skin side up on a small baking sheet. Roast in a 375°F oven 45-60 minutes until completely cooked, lightly golden brown and fork tender. Once cool enough to handle, scoop the flesh into a bowl. While still hot or warm, completely mash with a fork or potato masher until it’s as smooth as you can get it.

Notes

Empanadas de Calabaza y Manzana

Egg Scramble with Greens, Chiles, Scallions and Tomato

Posted on by Pati Jinich
Egg Scramble with Greens, Chiles, Scallions and Tomato
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5 from 4 votes

Egg Scramble with Greens, Chiles, Scallions and Tomato

Egg Scramble with Greens, Chiles, Scallions and Tomato recipe from Pati’s Mexican Table Season 13, Episode 9 “Hidden Guachochi”
Cook Time15 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: chile, Eggs, Tomato
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound quelite leaves and tender part of stems such as purslane, amaranth leaves, chepil or chipilín, romeritos, chaya, or huauzontle, or can substitute for tender watercress or baby spinach (it can also be a combination)
  • 3 tablespoons vegetable oil
  • 1 fresh chile verde such as chilaca, Anaheim, California, New Mexico or Hatch, stemmed, seeded and finely chopped
  • 1 jalapeño stemmed and finely chopped
  • 8 scallions white and light green parts thinly sliced
  • ½ pound ripe plum tomatoes cored and finely chopped
  • 1 teaspoon kosher or coarse sea salt divided
  • ½ teaspoon coarsely ground black pepper divided
  • 8 large eggs
  • Chopped chives for garnish
  • Warm corn or flour tortillas
  • Ripe avocado slices

Instructions

  • Bring water to a boil in a large pot. Add the quelites or greens, press down into the water and cook for just a minute. Pour into a large colander and completely drain.
  • Heat the oil in a large skillet set over medium heat. Once hot, add the chiles verdes, jalapeño, and scallions, and cook for 3-4 minutes until softened. Add the tomatoes and continue cooking until they become a bit pasty and darken in color, about 4 minutes.
  • Meanwhile, press the greens with the back of a wooden spoon to press out excess liquid. Transfer to a chopping board and chop. Add the greens to the chile verde mix, along with ½ teaspoon of the salt and ¼ teaspoon of the black pepper and stir. Cook for about 3 minutes, until the mixture is not wet anymore.
  • Lightly beat the eggs in a bowl and season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Pour the eggs into the skillet with the greens and scramble until the eggs are set and tender, about 3-5 minutes depending on how you like your eggs. Garnish with the chives.
  • Serve with warm corn or flour tortillas and ripe avocado slices.

Notes

Huevo con Quelites, Chiles, Cebollitas y Jitomate

Chile Verde Stacked Enchiladas with Eggs

Posted on by Pati Jinich
Chile Verde Stacked Enchiladas with Egg
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4.67 from 3 votes

Chile Verde Stacked Enchiladas with Eggs

Chile Verde Stacked Enchiladas with Eggs recipe from Pati’s Mexican Table Season 13, Episode 4 “Revolutionary Bites”
Cook Time20 minutes
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: cheese, chile verde, enchiladas
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons vegetable oil plus more for frying tortillas
  • 1 tablespoon unsalted butter
  • 3/4 of a white onion halved and slivered (about 2 cups), plus more chopped for assembling the enchiladas
  • 2 garlic cloves thinly sliced
  • 1 tablespoon all-purpose flour
  • 2 pounds fresh green chiles such as chilaca, California, Anaheim, New Mexico, or poblano roasted, sweated, peeled, seeded, and cut into 2-x-½-inch strips
  • 1 teaspoon kosher or coarse sea salt
  • 1½ teaspoons dried marjoram or 3 tablespoons fresh
  • 2 cups chicken or vegetable broth
  • 12 corn tortillas
  • 8 Eggland’s Best eggs
  • 6 ounces (1½ cups) shredded Mennonite, Chihuahua, or Monterey Jack cheese
  • 2 tablespoons chopped fresh chives for garnish

Instructions

  • Heat the oil and butter in a large saucepan over medium heat. Add the slivered onion and cook, stirring occasionally, for 3-4 minutes until softened. Add the garlic, cook for another couple minutes, until the onion is completely wilted and the garlic has changed color. Stir in the flour, mix, and cook for another minute, until it smells a bit toasty. Add the chile strips, salt and marjoram, and cook for 3-4 minutes until moist but not wet. Stir in the broth, bring to a simmer and cook 5-6 minutes more. Remove from heat.
  • Transfer the chile mixture to a blender and puree until completely smooth. Return the chile verde sauce to the same saucepan and keep warm over low heat.
  • Heat ¼-inch oil in a large skillet over medium heat. Once hot, quick fry the tortillas, one at a time, 20-30 seconds per side, until lightly browned. The oil should be bubbling around the tortillas. Place on a paper towel covered plate to drain. Alternatively, you can heat the tortillas on a preheated comal or skillet set over medium heat.
  • Separately, cook two sunny side up eggs per person to desired doneness.
  • One by one, dip a tortilla in the chile verde sauce and place on a plate. Top with 2 tablespoons cheese and 1 tablespoon onion. Follow with the next tortilla and repeat a couple more times to make a stack with layers of cheese and onion in between. Top with more sauce, two eggs, and garnish with cheese, onions and chives.

Notes

Enchiladas Montadas de Chile Verde con Huevos

Bride’s Fingers Cookies

Posted on by Pati Jinich

Bride’s Fingers Cookies
Print Recipe
4.25 from 4 votes

Bride’s Fingers Cookies

Bride’s Fingers Cookies (Dedos de Novia) recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors”
Cook Time11 minutes
Course: Dessert
Cuisine: Mexican
Keyword: butter, confectioners’ sugar, cookies, Eggs
Servings: 70 cookies
Author: Pati Jinich

Ingredients

  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • 8 tablespoons vegetable shortening
  • 1 cup (about 4 ounces) confectioners’ sugar plus more for coating the cookies
  • 2 Eggland’s Best eggs yolks only
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher or coarse sea salt

Instructions

  • Beat the butter, vegetable shortening, and confectioners’ sugar in a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer. Start on low speed, so the sugar doesn’t fly out of the bowl, and increase to medium-low and continue beating about a minute or two, until soft and creamy. Add the egg yolks and vanilla extract and continue beating until incorporated, about another minute. Reduce speed to low and add the flour, baking powder, and salt. Continue to mix until all the ingredients are incorporated, another minute. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. (You can make the dough up to 2 days ahead.)
  • When you’re ready to bake, preheat the oven to 350°F with a rack set in the middle. Line two baking sheets with parchment paper.
  • Cut the dough in half leaving one half in the refrigerator. Gently flatten the dough and place between two sheets of parchment, wax paper, or plastic wrap. Using a rolling pin, roll out to about ½-inch thick (any thinner and the cookies will be too fragile to work with), aiming for a rectangular shape. Using a sharp knife or a bench scraper, cut the dough into rectangles of about ½-inch wide by 2-inches long. Using a dinner knife, carve two shallow lines down the length of each cookie.
  • Transfer the cookies to the baking sheets, placing them an inch apart and bake for 11-13 minutes, until lightly golden on the sides and bottoms. While the first batch bakes, you can roll out and shape the remaining dough, then bake. Cool on racks.
  • When the cookies are cool enough to handle, gently dredge them in a bowl of confectioners’ sugar. Store at room temperature in an airtight container.

Notes

Dedos de Novia

Chihuahua-Style Barbacoa

Posted on by Pati Jinich
Chihuahua Style Barbacoa
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5 from 4 votes

Chihuahua-Style Barbacoa

Chihuahua-Style Barbacoa recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors”
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef, Potato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 pounds sirloin cap (see note) fat cap trimmed to ¼-inch thick, cut into 2-inch chunks
  • 2 pounds beef short ribs with bone
  • 1 plum tomato fresh or canned whole, quartered
  • 1/2 white onion peeled and quartered
  • 3 garlic cloves peeled
  • 1 to 2 jalapeño chiles with seeds, stemmed and halved lengthwise
  • 3 bay leaves
  • 2 sprigs fresh rosemary
  • 1 tablespoon kosher or coarse sea salt or to taste
  • 1 teaspoon coarsely ground black pepper
  • 3½ cups water
  • 1 large Yukon Gold potato quartered

For serving:

Instructions

  • Put the sirloin chunks, short ribs, tomato, onion, garlic, jalapeños, bay leaves, rosemary, salt and pepper in a large Dutch oven or deep lidded pot. Pour in the 3½ cups water and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 1 hour.
  • Stir and add the quartered potato. Cover and continue cooking for another hour and 15 minutes to an hour and a half, until the meat falls apart when pulled with a fork. Remove from the heat.
  • When you’re ready to eat, remove the potato pieces and enjoy as a cook’s treat or share with your guests. Remove and discard the bay leaves and rosemary. The tomato, onion, garlic, and jalapeño will have cooked down and melted into the cooking juices. Transfer the meat with a slotted spoon to a small bowl or a baking sheet and with two dinner forks or your hands, finely shred it; discard the bones. Return the meat to the pot and serve hot with the salsas, chopped cilantro and white onion, avocado slices, and tortillas or bread in tacos or tortas.

Note:

  • Tri-tip steak is similar to sirloin cap and works too. It comes with a hard, thick layer of fat on top; some is needed for flavor, but you’ll want to trim most of it off.

Notes

Barbacoa Chihuahuense

Chile de Árbol Mixed Salsa

Posted on by Pati Jinich

Chile de Árbol Mixed Salsa
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4 from 5 votes

Chile de Árbol Mixed Salsa

Chile de Árbol Mixed Salsa (Salsa Mixta) recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors”
Cook Time10 minutes
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, tomatillos, Tomato
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • ½ pound tomatillos husked and rinsed
  • ½ pound ripe plum tomatoes
  • 10 to 12 dried chiles de árbol or to taste, stemmed (with seeds)
  • 3 garlic cloves peeled
  • ¾ teaspoon kosher or coarse sea salt or to taste

Instructions

  • Place the tomatillos, tomatoes, chiles de árbol, and garlic cloves in a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium and cook for about 10 minutes, until the tomatillos and tomatoes are soft, cooked, and their skins are just starting to peel, and the chiles have rehydrated.
  • Using a slotted spoon, transfer the ingredients to a blender, add the salt, and pulse until fairly smooth but the tomatillo seeds are still visible. The salsa will keep, covered, in the refrigerator for 5 days.

Notes

Salsa Mixta de Chile de Árbol

Jalapeño Salsa Verde with Cumin

Posted on by Pati Jinich
Jalapeño Salsa Verde with Cumin
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5 from 2 votes

Jalapeño Salsa Verde with Cumin

Jalapeño Salsa Verde with Cumin recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors”
Cook Time10 minutes
Course: Salsa
Cuisine: Mexican
Keyword: jalapeno, tomatillos
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 3 to 4 jalapeños to taste
  • 3 garlic cloves unpeeled
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon dried oregano
  • ¾ teaspoon kosher or coarse sea salt or to taste
  • ½ cup coarsely chopped cilantro leaves and tender upper stems

Instructions

  • Preheat the broiler with a rack 2-3 inches from it. Place the tomatillos, jalapeños, and garlic cloves on a baking sheet. Broil for about 10-15 minutes, flipping halfway through, until the tomatillos are charred and mushy. Alternatively, you can char them on a preheated comal, griddle, or skillet preheated over medium heat, but it will take a few minutes more.
  • When cool enough to handle, peel the garlic cloves and remove the stems from the jalapeños. Drop the tomatillos, garlic and 1 or 2 jalapeños into a blender.
  • Set a small skillet, griddle, or comal over medium-low heat. Once it’s hot, toast the cumin seeds and oregano for less than a minute, stirring constantly until fragrant and browned; don’t let them burn. Scrape into the blender, along with the salt. Pulse until fairly smooth but you can still see the tomatillo seeds. Taste and add the remaining jalapeños as desired.
  • Pour into a bowl. Stir in the cilantro and serve. The salsa will keep for up to 5 days, covered, in the refrigerator.

Notes

Salsa Verde de Jalapeño con Comino

Fire-Roasted Tomato Cracked Corn and Cheese

Posted on by Pati Jinich
Fire-Roasted Tomato Cracked Corn and Cheese
Print Recipe
4.75 from 4 votes

Fire-Roasted Tomato Cracked Corn and Cheese

Fire-Roasted Tomato Cracked Corn and Cheese (Chacales) recipe from Pati’s Mexican Table Season 13, Episode 2 “Canyon Cuisine”
Cook Time1 hour
Course: Main Course, Soup
Cuisine: Mexican
Keyword: cheese, Corn, Tomato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound dried golden or white cracked hominy corn maiz trillado amarillo o blanco
  • 10 cups water
  • 1 white onion halved, divided
  • 3 unpeeled garlic cloves plus 1 peeled
  • 1¾ teaspoons kosher or coarse sea salt divided, plus more to taste
  • 1½ pounds ripe plum tomatoes
  • 2 tablespoons vegetable oil or lard
  • 1 cup chicken or vegetable broth or water, optional
  • ½ pound (about 2 cups) diced Mennonite or Chihuahua cheese or Asadero, quesadilla, Monterey Jack or Muenster cheese, or more to taste
  • ½ cup chopped cilantro leaves and upper stems
  • Crushed chiltepin chiles to taste, optional

Instructions

  • Rinse the cracked corn thoroughly under warm water. Drain.
  • In a large soup or stock pot, bring the 10 cups water to a boil over high heat, along with half of the onion, the peeled garlic clove and 1 teaspoon of the salt. Then stir in the cracked corn, and once it returns to a boil, reduce heat to medium, cover partially and let simmer for 30-35 minutes, until the corn has softened but still has a toothy bite. Discard the onion and garlic and set aside.
  • Meanwhile, quarter the remaining onion half and place it on a baking sheet along with the tomatoes and unpeeled garlic cloves. Place under the broiler for about 10 to 12 minutes, flipping in between, until the ingredients are charred and the tomatoes are juicy and wrinkled. Alternatively, you can char them on a comal or skillet over medium heat, flipping frequently.
  • Once cool enough to handle, peel and finely chop the garlic, and chop the onion and tomatoes without discarding any juices, skin or seeds.
  • In a large pot or casserole, heat the oil over medium heat. Once hot, add the chopped garlic, onion, and tomatoes and cook for about 5 minutes, stirring occasionally. Incorporate the cooked cracked corn and its broth, along with the cup broth if adding, and the remaining ¾ teaspoon salt. Stir and let cook for another 7-8 minutes. Serve in bowls with diced cheese, top with fresh cilantro, and sprinkled on crushed chiltepin if desired.

Notes

Chacales con Jitomate Rostizado y Queso

Red Gorditas with Creamy Chipotle Chicken

Posted on by Pati Jinich
Red Gorditas
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4.67 from 3 votes

Red Gorditas with Creamy Chipotle Chicken

Red Gorditas with Creamy Chipotle Chicken recipe from Pati’s Mexican Table Season 13, Episode 2 “Canyon Cuisine”
Cook Time30 minutes
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: chicken, Chipotle, gorditas, masa
Servings: 10 gorditas
Author: Pati Jinich

Ingredients

  • 2 cups masa harina
  • 1 tablespoon ground dried colorado chile or guajillo, New Mexico or Hatch chile
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 1/2 cups hot water plus 2 tablespoons
  • 1 tablespoon vegetable oil or vegetable shortening or lard
  • 1 batch Creamy Chipotle Chicken or filling of your choice, warmed up
  • Shredded lettuce to garnish
  • Ripe avocado slices to garnish
  • Crumbled queso fresco to garnish

Instructions

  • In a medium bowl, combine the masa harina, ground chile and salt. Add the water and knead until completely incorporated and smooth, about 2 to 3 minutes. Add the vegetable oil and knead until thoroughly combined. It should be as soft as playdough and hold its shape when rolled into a ball. Cover with a wet kitchen towel and let rest for at least 20 to 30 minutes to fully hydrate.
  • Preheat a comal, cast iron, or nonstick skillet over medium-low heat. Line your tortilla press with a couple pieces of plastic cut into rounds (produce bags from the grocery store are perfect for this). Place a small bowl of water next to you. Divide the masa into 10 pieces, keeping it in the bowl and covered. One by one, roll each piece of masa into a ball of about 2¼ inches, using the water to moisten your hands as needed.
  • Open the tortilla press, set a piece of plastic on the base, place a ball of mass on top in the center, and cover with the second piece of plastic. Gently press down, one or two times, until you get a very chubby tortilla of about ¼ to ⅓ inch thick and about 4 to 4¼ inches around. Alternatively, you may shape the gorditas with your hands.
  • Transfer the gordita to the preheated comal and let it cook, without moving it, for about 5-6 minutes on the first side, until the bottom half seems cooked and has changed in color slightly and started to freckle. Flip and cook another 5-6 minutes, until the second side begins to freckle and brown. Flip again and cook another 2 minutes per side until they are ready, taking care not to burn the outside. You know they’ve cooked when they seem to want to puff if you press them with your fingers.
  • Remove from the comal. Holding with a kitchen towel, if need be, run a small sharp knife through the gordita about ⅔ of the way, without cutting all the way through, to create a pocket. You may want to wet the knife to help slice through, as the masa may still be doughy in some areas.
  • Wrap the gorditas in a clean kitchen towel, or place in a tortilla holder, as you move along to keep warm. Once ready, fill the gorditas with the Creamy Chipotle Chicken, or your preferred filling, and place back on the comal for a minute to completely heat through. Then garnish with shredded lettuce, avocado slices and crumbled queso fresco.
  • Note: To make your own chile powder: Remove the stems and seeds from 2 ounces dried colorado, guajillo, New Mexico or Hatch chiles. On a preheated comal or skillet, set over medium heat, toast the chiles for about 1-2 minutes, flipping as they toast and brown, being careful not to let them burn. Remove from the heat once they are fragrant, browned and toasted, and their fumes have released. When cool enough to handle, process in a spice or coffee grinder, or small food processor, until finely ground. This will make ¼ cup or about 4 tablespoons.

Notes

Gorditas Rojas con Pollo Enchipotlado

Creamy Chipotle Chicken

Posted on by Pati Jinich
Creamy Chipotle Chicken
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5 from 4 votes

Creamy Chipotle Chicken

Creamy Chipotle Chicken recipe from Pati’s Mexican Table Season 13, Episode 2 “Canyon Cuisine”
Cook Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, Chipotle
Servings: 5 to 6 cups
Author: Pati Jinich

Ingredients

  • 1½ pounds boneless skinless chicken breasts
  • 1 white onion halved, half left whole, half thinly sliced
  • 2 garlic cloves peeled
  • 2 bay leaves
  • 1¼ teaspoons kosher or coarse sea salt divided
  • 3 cups water
  • 1 pound ripe plum tomatoes
  • 3 to 4 chipotle chiles in adobo sauce seeded, plus 3 to 4 tablespoons of the adobo sauce
  • ½ teaspoon coarsely ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1 cup Mexican crema crème fraîche, or heavy cream
  • 1 batch Red Gorditas if serving in gorditas

Instructions

  • Put the chicken breasts, whole onion half, garlic cloves, bay leaves, 1 teaspoon of the salt, and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes.
  • Add the tomatoes, cover again, and cook for 10 minutes more, until the tomatoes are completely cooked, mushy and the skins start to break apart. Remove the chicken breasts and transfer to a bowl.
  • With a slotted spoon, transfer the tomatoes, garlic, onion, bay leaves and ½ cup of the cooking liquid (that the chicken cooked in) to a blender. Add the chipotle chiles and the adobo sauce, the remaining ¼ teaspoon salt, and the pepper, and puree until smooth. Set aside.
  • Once the chicken has cooled enough to handle, finely shred with your hands or two forks. You should have about 5-6 cups.
  • Heat the oil and butter in a large skillet or casserole over medium-high heat. Once the butter has melted, add the sliced onion and cook for 3 to 4 minutes, until softened. Stir in the chicken and pureed tomato mixture, mix well, reduce the heat to medium and simmer for 10 minutes, until it darkens and thickens. Reduce the heat to low and slowly stir in the cream. Once incorporated, increase heat to medium-low and continue cooking for another 10 minutes, stirring occasionally. The sauce will have thickened further.
  • Remove from heat and serve as a filling for Red Gorditas, tacos, tortas, or eat as is with a side of rice, or beans, or both.

Notes

Pollo Enchipotlado

Skirt Steak Nachos

Posted on by Pati Jinich
Skirt Steak Nachos
Print Recipe
4 from 7 votes

Skirt Steak Nachos

Skirt Steak Nachos recipe from Pati’s Mexican Table Season 13, Episode 1 “Swinging Spirits”
Cook Time10 minutes
Course: Antojos, Snack
Cuisine: Mexican
Keyword: beans, nachos, skirt steak, tortilla chips
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 2 pounds skirt steak
  • 3 tablespoons soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves finely chopped
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • Vegetable oil for the grill or pan
  • Totopos or tortilla chips made from 30 corn tortillas
  • 5 to 6 cups refried pinto beans homemade or store-bought, warmed
  • 1 pound grated Mennonite, Chihuahua, asadero, quesadilla, or Monterey Jack cheese (about 4 cups)
  • 10 to 20 pickled jalapeños thinly sliced, or to taste
  • 2 ripe avocados halved, pitted, and diced

Instructions

  • Cut the skirt steak into 4 to 6 pieces.
  • For the marinade, whisk together the soy sauce, lime juice, Worcestershire, Dijon, garlic, salt, and pepper in a large bowl. Add the meat, toss well, and let marinate while you heat the grill or grill pan.
  • Preheat the oven to 400°F with racks in the lower and upper third.
  • Preheat the grill, grill pan, or a large cast-iron pan over high heat. (If using an outdoor grill, you can grease it with a halved onion – using a paper towel, rub the cut side of the onion with some oil and use it to grease the grill.) If using a grill pan or cast-iron, lightly oil it. Once hot, add the steak pieces, working in batches if necessary; do not crowd. Grill or sear for 2 to 3 minutes per side. Remove and cut into bite-size pieces, and cover to keep warm.
  • Place the tortilla chips on two large baking sheets. Spoon refried beans over all of the chips, cover with the shredded cheese, and top each chip with 1 or 2 pickled jalapeño slices. Bake 5 to 6 minutes until the cheese completely melts and begins to lightly brown around the edges. Remove from the oven and scatter the steak over the top. Scatter the diced avocado on top as well. Serve immediately.

Notes

Nachos con Carne Asada

Shredded Beef and Egg Burritos

Posted on by Pati Jinich
Shredded Beef and Egg Burritos
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5 from 5 votes

Shredded Beef and Egg Burritos

Shredded Beef and Egg Burritos (Burrito de Deshebrada) recipe from Pati’s Mexican Table Season 13, Episode 1 “Swinging Spirits”
Cook Time1 hour 30 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: burritos, Eggs, meat
Servings: 6 large burritos
Author: Pati Jinich

Ingredients

  • 1 pound flank steak cut into 1” to 1½” chunks
  • 1 white onion half left whole, half finely chopped, divided
  • 3 garlic cloves
  • 2 bay leaves
  • 2 teaspoons kosher or coarse sea salt divided, or to taste
  • 2 tablespoons vegetable oil
  • 1 to 2 jalapeño chiles stemmed and finely chopped (with seeds)
  • 1 pound ripe tomatoes cored and finely chopped (about 2½ cups)
  • 1/2 teaspoon coarsely ground black pepper
  • 12 Eggland’s Best eggs
  • 6 Flour Tortillas or 10” store-bought flour tortillas

Instructions

  • Place steak in a large pot with the half onion, garlic cloves, bay leaves, and 1 teaspoon of the salt. Fill with water to cover the meat by about 2 inches. Bring to a boil and skim any foam from the top. Cover, reduce the heat to medium, and simmer for about 1 hour to 1 hour 15 minutes, until the meat is soft and easily shreds. Drain. Once cool enough to handle, finely shred the meat with two forks or your fingers.
  • Heat the oil in a large skillet over medium heat. Add the chopped onion and jalapeños and cook for about 3 to 4 minutes, until softened. Stir in the tomatoes, the remaining 1 teaspoon of salt, and the pepper and cook for 8 to 10 minutes, until the tomatoes start to break down. Add the shredded meat, stir, and cook for a few minutes.
  • Meanwhile, in a medium bowl, crack the eggs. Season with salt and black pepper to taste and whisk until foamy. Stir the beaten eggs into the meat, reduce heat to medium low, and scramble gently as the eggs cook to your desired doneness. I cook them until set but not dry, about 3 to 4 minutes.
  • Heat a comal, griddle, or nonstick skillet over medium-low heat. Heat the tortillas about a minute per side, until brown spots develop and they puff slightly. Keep warm.
  • To assemble the burritos, spread about 1 cup of filling in a thick strip on one side of the tortilla. Tuck in the top and bottom, and roll up into a burrito shape or leave untucked and just roll it up and serve.

Notes

Burrito de Deshebrada con Huevo

Sopaipillas

Posted on by Pati Jinich
Sopaipillas
Print Recipe
5 from 3 votes

Sopaipillas

Sopaipillas recipe from Pati’s Mexican Table Season 13, Episode 7 “The Magic of Mata Ortiz”
Cook Time30 minutes
Course: Dessert
Cuisine: Mexican
Keyword: confectioners’ sugar, flour tortillas, honey
Servings: 16 pieces approximately
Author: Pati Jinich

Ingredients

  • 1 pound (about 3⅔ cups ) all-purpose flour
  • 1 teaspoon kosher or coarse sea salt
  • 1 teaspoon baking powder
  • 4 ounces (⅔ cup) vegetable shortening, lard or unsalted butter or a combination, at room temperature
  • 1¼ cups hot water
  • 2 tablespoons sour cream
  • Vegetable oil for frying
  • ½ cup sugar for coating
  • 1 teaspoon ground cinnamon for coating
  • Confectioners’ sugar optional, for topping
  • Honey optional, for topping

Instructions

  • Combine the flour, salt, and baking powder in a medium bowl.
  • Put the fat in a large bowl and stir vigorously with your hand in a circular motion for about a minute, until it is creamed and there are no lumps. Add in the flour mixture, mixing it with the fat with your hands in circular motions, until the fat is evenly distributed throughout the flour, about a minute or two; it should resemble a fine meal.
  • Distribute the water over the mixture and mix it into the flour in circular motions, scraping from the bottom and folding and kneading the dough. Add the sour cream and continue kneading. At first it will be sticky and lumpy, but as you continue to knead, it will become elastic, soft, homogenous, and springy to the touch, about 2-3 minutes. Cover with a towel and let rest for 20 minutes.
  • Heat about ½-inch of oil in a large cast iron skillet or extended deep casserole over medium heat for at least 5 minutes. Place a cooling rack over a baking sheet or cover it with paper towels.
  • Pinch off 16 golf-ball-sized pieces of dough and roll them into balls. Leave in the bowl, covered, as you work with one ball at a time.
  • Lightly flour your work surface and your rolling pin. Roll out each ball into an approximately 8-inch round, rotating it on your work surface and rolling from the center out, adding more flour as needed. Cut into diamond or triangle shapes of about 1½ to 2-inches; they don't have to be even or look all the same. Make a couple 2 to 3¼-inch slits in each piece.
  • Test the oil by adding a piece of dough; if it bubbles all around it, it’s ready. Add 8-10 pieces of dough into the hot oil and fry anywhere from 30-40 seconds, until golden brown, flip and brown the other side for 30-40 seconds. Place on the cooling rack or paper towels to drain for a few seconds.
  • Combine the sugar and cinnamon on a plate and toss with the fried tortilla pieces to coat in batches, moving them to a serving platter. Continue with the rest of the dough.
  • Sopaipillas taste the best when freshly made and eaten on the spot, but are wonderful at room temperature as well. Top with confectioner’s sugar and honey, if desired. The dough can be wrapped in plastic wrap, or kept in a sealed container, for 24 hours.

Chihuahua-Style Mixed Meat Grill

Posted on by Pati Jinich
Chihuahua-Style Mixed Meat Grill (Discada)
Print Recipe
4.60 from 5 votes

Chihuahua-Style Mixed Meat Grill

Chihuahua-Style Mixed Meat Grill (Discada) recipe from Pati’s Mexican Table Season 13, Episode 7 “The Magic of Mata Ortiz”
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bacon, beef, Chipotle, Chorizo, pork, Potato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 8 ounces (about 10 slices) bacon coarsely chopped
  • 1 pound Mexican chorizo casings removed, chopped
  • 1 pound Yukon gold, baby gold or yellow potatoes peeled and cut into ¾ to ½ inch pieces (if mini potatoes, keep skin on)
  • 1¾ teaspoons kosher or coarse sea salt divided, or to taste
  • ½ teaspoon coarsely ground black pepper divided, or to taste
  • ½ large white onion coarsely chopped (about 1½ cups)
  • 1/2 pound fresh chiles verdes such as Chilaca, Anaheim, California, New Mexico or Hatch stemmed, seeded and diced
  • 1 fresh jalapeño stemmed and chopped
  • 2 garlic cloves finely chopped
  • 3/4 pound ripe plum tomatoes cored, seeded and diced
  • 2 chipotle chiles in adobo sauce seeded and chopped
  • 1 pound pork tenderloin cut into bite-sized pieces
  • 1 pound beef tenderloin cut into bite-sized pieces
  • ½ teaspoon ground cumin
  • 2 tablespoons vegetable oil
  • Warm corn tortillas

Instructions

  • Heat a large, wide, heavy casserole or deep, heavy skillet, or a large paella pan over medium-high heat. Once hot, add the bacon and cook until it begins to brown and has rendered some of its fat, about 3-4 minutes. Add the chorizo, cooking and breaking into smaller pieces for about 2 minutes, or until it begins to render its fat and darken in color.
  • Add the potatoes, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper. Toss and cook for 3-4 minutes, so the potatoes begin to soften as the chorizo continues to cook and brown. Add the onion and cook for another 2-3 minutes, until it softens a bit. Add the chiles verdes and jalapeño, stir, and cook a couple minutes more. Add the garlic, stir, and cook for a minute. Add the tomatoes and chipotles, stir, and cook for another 3-4 minutes. With a slotted spoon or spider, remove all the cooked ingredients and scrape them into a large bowl.
  • Season the pork and beef tenderloin with the remaining ¾ teaspoon salt, ¼ teaspoon pepper, and cumin.
  • Set the same pan over high heat and add the vegetable oil. Once hot, add the pork and beef and brown on all sides, about 5 to 6 minutes. Add all of the chorizo-potato mix back to the pan, toss, and heat thoroughly. Serve with warm corn tortillas for people to tuck into tacos.

Notes

Discada Chihuahuense

Candied Orange and Pineapple Empanadas

Posted on by Pati Jinich
Candied Orange and Pineapple Empanadas
Print Recipe
5 from 7 votes

Candied Orange and Pineapple Empanadas

Candied Orange and Pineapple Empanadas from Pati’s Mexican Table Season 11, Episode 4 “Maestros del Pan”
Cook Time1 hour 35 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Empanadas, orange, pineapple
Servings: 18 empanadas
Author: Pati Jinich

Ingredients

For the dough:

  • 1 pound (or 3 ½ cups ) all-purpose flour
  • 1 tablespoon grated piloncillo or dark brown sugar
  • ½ teaspoon kosher or coarse sea salt
  • ½ teaspoon baking powder
  • ¼ cup unsalted butter diced
  • ¼ cup vegetable shortening diced
  • 1 cup light beer

For the filling:

  • 1 orange
  • 1 lime
  • 1 large pineapple peeled, cored and cut into small dice (about 6 cups)
  • 1 cup piloncillo about 7 ounces (can be in a chunk or grated), or dark brown sugar

For the topping:

  • 1 egg
  • ¼ cup granulated sugar
  • 1 teaspoon ground canela or true cinnamon

Instructions

To make the dough:

  • In a large bowl, combine the flour, sugar, salt, and baking powder. Add the butter and vegetable shortening and mix them with your hands with the flour mixture, you will get a crumbly consistency. Pour the beer into the mixture and knead with the rest of the ingredients, until it is all well incorporated, it may feel a bit lumpy. Shape into a ball, wrap in plastic wrap, and refrigerate anywhere from 30 minutes to overnight.

To make the orange and pineapple filling:

  • Peel the rind from the orange and lime. Reserve. Peel the pith from the orange and lime and discard. Cut oranges and limes into segments, removing membranes in between with the help of a paring knife or small sharp knife. Place the rinds and seeds (if any) in a cheesecloth and tie with kitchen twine.
  • Place the pineapple, orange and lime segments and piloncillo in a medium saucepan over medium-high heat. Tuck the cheesecloth with the rind and seeds amongst the fruit. Cook until it starts boiling and you see a considerable amount of juices on the bottom of the pan, about 5 to 6 minutes.
  • Reduce heat to medium-low and continue cooking for about an hour until the pineapple looks caramelized, and the orange and lime segments have broken down into the mixture and there is very little juice, which will have turned into a runny syrup in the bottom of the pan. Turn off the heat, set aside and let cool.

To make the empanadas:

  • Remove the dough from the refrigerator. Divide the dough into 18 portions and shape them into balls placing each one on a baking sheet as you form them. Cover with a kitchen towel and let rest for 10 to 15 minutes.
  • Preheat the oven to 350℉ and set racks on the upper and lower thirds. Cover two large baking sheets with parchment paper.
  • Flour your countertop and one by one, roll out each ball of dough to about a 5-inch round. Set a small bowl with water on the side. Spoon a very generous tablespoon of the orange and pineapple filling in the center of the round, wet the edges with water using a brush or your fingers. Tightly close the edges and shape the empanada either using the folding method or by pressing the edge with a fork. Place on the parchment-lined baking sheets as you move along.
  • In a small bowl, beat an egg. In another bowl, combine the sugar with the cinnamon. Brush the empanadas with the egg wash and sprinkle with the cinnamon sugar mixture. Bake for 35 minutes or until golden brown. Eat solo, or with ice cream!

Notes

Empanadas de Naranja con Piña

Roasted Charred Chicken

Posted on by Pati Jinich
Roasted Charred Chicken
Print Recipe
3.84 from 6 votes

Roasted Charred Chicken

Roasted Charred Chicken from Pati's Mexican Table Season 11, Episode 9 "A Day with Hugo"
Cook Time45 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: chicken, oregano
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons fresh squeezed lime juice
  • 10 garlic cloves
  • 1 serrano or jalapeño chile stemmed, cut into pieces (seeding optional)
  • 2 teaspoons dried piquín chiles
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin seeds
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons kosher or coarse sea salt or to taste
  • 1 teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 1 4-5 pound whole chicken patted dry
  • 1 celery stick coarsely chopped
  • 1/4 white onion coarsely chopped
  • 1 cup parsley leaves and upper part of stems coarsely chopped
  • Serve with Super Greens Salad with Oregano Vinaigrette or at least the Oregano Vinaigrette for dipping or drizzling over the chicken

Instructions

  • In the jar of a blender, add the lime juice, garlic, serrano chile, piquín chiles, oregano, cumin, Dijon, Worcestershire, soy sauce, salt, pepper, and oil. Puree until completely smooth.
  • Gently, use your fingers to separate the chicken skin from the flesh wherever possible, so you can add the marinade. Completely cover the chicken with the wet rub/marinade, inside the chicken cavity and under and over the skin. Stuff the cavity with the chopped celery, onion, and parsley. You can roast immediately or place in a container, cover, and refrigerate for up to 48 hours.
  • When ready to cook, preheat the oven to 450℉ with the rack in the lower position. Remove the chicken from the refrigerator and place on a rack in a roasting pan. Crisscross the legs and tie with twine, and tuck the wings behind the back.
  • Roast for 45 to 55 minutes, or until the chicken reaches an internal temperature of 165℉, and when pierced with a knife, the juices run completely clear, if any. Remove from the oven, cover with foil and let sit for at least 10 minutes before carving.
  • Carve the chicken and serve with the Super Greens Salad and a generous amount of the Oregano Vinaigrette drizzled on top.

Notes

Pollo Rostizado Norteño

Wedding Rice

Posted on by Pati Jinich
Wedding Rice
Print Recipe
3.80 from 5 votes

Wedding Rice

Wedding Rice from Pati’s Mexican Table Season 11, Episode 10 “Top Chefs and Ancient Cliffs”
Cook Time15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: rice
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • ½ cup raisins
  • ½ cup fresh squeezed orange juice
  • 1 pound ripe tomatoes
  • ¼ large white onion
  • 2 garlic cloves unpeeled
  • 6 ounces thick slices of bacon diced
  • 6 ounces Mexican chorizo casings removed, coarsely chopped
  • 2 cups white rice
  • 1 teaspoon cumin seeds coarsely crushed or chopped
  • 2½ cups chicken or vegetable broth
  • 1 cup peeled and diced carrots
  • 1 cup peas fresh or thawed from frozen
  • 1 cup corn kernels fresh or thawed from frozen
  • ⅔ cup slivered almonds
  • 1 teaspoon kosher or coarse sea salt
  • ½ teaspoon black pepper
  • Fresh chives chopped for garnish, optional

Instructions

  • Soak raisins in the orange juice, anywhere from 15 to 30 minutes. Set aside.
  • Roast and char tomatoes, onion, and unpeeled garlic cloves under the broiler or on a preheated comal set over medium-low heat, for about 10 minutes, flipping as they char and soften. Remove from heat. Once cool enough to handle, peel the garlic cloves. Add tomatoes, onion, and peeled garlic to the blender and puree until completely smooth.
  • Set a large skillet or wok style pan over medium-high heat. Once hot, add the bacon and cook for 3 to 4 minutes, stirring occasionally until browned and crispy. Leave the rendered fat in the pan and using a slotted spoon remove bacon and reserve it in a bowl.
  • Add the chorizo to the pan with the rendered bacon fat, and cook for 3 to 4 minutes, breaking it into smaller pieces with a wooden spoon, until browned and crispy. Remove with a slotted spoon and set aside along with bacon, leaving all the rendered fat in the pan.
  • Add rice to the rendered fat and cook, stirring often, for 2 to 3 minutes, until it changes its color to a deep white and the grains feel and sound heavier. Make space in the middle of the pan, add the crushed cumin seeds, stir, and cook with the rice for a minute. Pour in the tomato puree, mix well, and cook for a couple minutes, until its color darkens and it is completely absorbed by the rice.
  • Pour in the chicken broth and add the raisins along with the orange juice where they soaked, carrots, peas, corn, almonds, salt and pepper, and stir well. Let it all come to a rolling boil, cover, reduce heat to low, and cook for about 15 to 20 minutes, until the rice is completely cooked and all the liquid has been absorbed. Top with the browned bacon and chorizo, stir, and serve. Optionally, you can garnish with chives.

Notes

Arroz de Boda

Grilled Queso Fundido Potatoes

Posted on by Pati Jinich
Grilled Queso Fundido Potatoes
Print Recipe
4.20 from 5 votes

Grilled Queso Fundido Potatoes

Grilled Queso Fundido Potatoes from Pati’s Mexican Table Season 11, Episode 1 “The Fire Kings”
Cook Time30 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: cheese, chile piquín, potatoes, sausage
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds baby potatoes halved
  • 4 tablespoons unsalted butter diced
  • 1 teaspoon kosher or coarse sea salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ½ pound smoked Kielbasa or another cooked sausage
  • 1 pound Oaxaca cheese shredded
  • ½ cup Mexican crema or to taste
  • ¼ cup crumbled Cotija cheese or to taste
  • ½ cup crisp and browned chopped bacon
  • ¼ cup chopped fresh chives or to taste
  • Ground dried piquín chile or chiltepín chile or red chile flakes

Instructions

  • Preheat the grill to medium or medium high.
  • Place the potatoes in the middle of a large piece of aluminum foil. Top with butter, salt, and pepper. Close the aluminum foil and completely seal the edges as if folding an envelope (or twisting the edges of an empanada). Place on the grill, close the lid, and cook for 15 minutes, until potatoes are cooked, soft and a sharp knife can cut through any one piece.
  • Place the Kielbasa on the grill turning until lightly browned on both sides, about 2 to 3 minutes per side. Remove from the grill and cut into bite size pieces.
  • Remove the potato packet, open carefully. Add the kielbasa pieces and cover entirely with the Oaxaca cheese. Close the packet again, place on the grill and close the lid. Let it cook for 15 to 20 more minutes, until the cheese has completely melted.
  • Remove the packet from the grill, open it and dress it with the crema, Cotija, bacon, chives and ground piquín. Bring it to the center of the table and share!

Notes

Papitas con Queso Fundido