I’m so grateful for this lovely video clip by Liliana González-Ramírez. Continue reading “Univisión Entravisión”
The Kitchen Sisters: Pati’s Mexican Jewish Table
Such a joy talking to Davia and Nikki of The Kitchen Sisters. We talked about my childhood in Mexico, family, life, and of course cooking!
Continue reading “The Kitchen Sisters: Pati’s Mexican Jewish Table”
Chocolate, Chocolate Chunk Banana Bread
Chocolate, Chocolate Chunk Banana Bread
Chocolate, Chocolate Chunk Banana Bread recipe from Pati's Mexican Table Season 6, Episode 11 "Juju’s Chocolate-Covered Life"
Servings: 8 servings
Ingredients
- 1/2 cup unsalted butter at room temperature plus more to butter pan
- 1/2 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 large ripe bananas peeled and mashed
- 1/4 cup cream cheese
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour plus more to butter pan
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon kosher or coarse sea salt
- 1/4 cup boiling water
- 2 tablespoons cocoa powder
- 1/2 cup chocolate chunks or chocolate chips
Instructions
- Pre-heat oven to 350 degrees Fahrenheit, and set a rack in the middle. Butter and flour a 9x5-inch loaf pan, shaking off any excess flour.
- In a stand mixer, set with the paddle attachment, beat the butter and sugar on medium speed until completely creamy and smooth, about 3 to 4 minutes. Add the egg and give it a minute to mix in. Add the bananas, cream cheese and vanilla, continue mixing for a minute.
- Reduce the speed to low, add the flour, baking soda, baking powder and salt and continue beating for another 3 to 4 minutes, scraping down the sides if need be.
- In a small bowl, combine the boiling water with the cocoa powder and stir until well mixed. Add to the mixer and beat for another couple minutes. Lastly, add the chocolate chunks and beat for another minute until fully incorporated.
- Scrape into the prepared loaf pan, shake a few times to level the batter. Place into the oven and bake anywhere from 55 minutes to an hour, until a toothpick comes out moist but not wet, the top of bread has browned and is springy to the touch.
- Remove from the oven and let cool. Run a butter knife along sides of the pan, turn out onto plate, and then flip onto serving platter, so it is right side up.
Notes
Panqué de Plátano y Doble Chocolate
Realscreen: Exclusive Clip – A seat at “Pati’s Mexican Table” on PBS
In the latest season, Jinich is taking on yet another uncharted course. The 13-episode season features her travels through the Mexican state of Oaxaca. “It’s the most exciting, diverse rich region in Mexico, both culturally and gastronomically,” says Jinich.
Continue reading “Realscreen: Exclusive Clip – A seat at “Pati’s Mexican Table” on PBS”
Señor Breakfast Sandwich
Señor Breakfast Sandwich
Señor Breakfast Sandwich recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy"
Servings: 4 servings
Ingredients
For the chipotle béchamel:
- 2 tablespoons unsalted butter plus more to butter baking sheet
- 2 tablespoons all-purpose flour
- 1 1/3 cup cold milk
- 1 tablespoon dijon mustard
- 2 tablespoons sauce from chipotles in adobo sauce or chopped chipotles in adobo
- 1/4 teaspoon kosher or coarse sea salt more to taste
- Freshly ground black pepper to taste
For the sandwiches:
- 8 slices of sandwich bread
- 1 1/3 cup shredded Oaxaca cheese or 8 slices of muenster
- 8 thin slices of baked ham
- 8 eggs
- Vegetable oil for cooking the eggs
- Slices of ripe avocado for garnish
Instructions
To make the chipotle béchamel:
- In a small saucepan set over medium heat, melt the butter. Once it begins to bubble, incorporate the flour. Cook for a couple of minutes, stirring constantly, until it turns into a paste and begins to smell toasty, and the color begins to turn amber.
- Add the cold milk and continue cooking, stirring occasionally, until the sauce thickens, another 2 to 3 minutes. Add the Dijon, chipotles in adobo, salt, and pepper to taste, and mix well. Once it has reached the desired thickness, about the consistency of a pudding, turn off the heat and set aside.
To make the sandwiches:
- Pre-heat the oven to 375 degrees Fahrenheit. Butter a baking sheet.
- Place the slices of bread on the baking sheet and spread a couple tablespoons of the chipotle béchamel onto 4 slices. Put a couple slices of ham onto each of the other 4 slices of bread. Top all 8 slices of bread with cheese, splitting about 1/3 cup of shredded cheese per sandwich. Place in the oven and bake until bread is toasty and cheese is melted, about 5 to 6 minutes.
- Meanwhile, set small skillet over low heat. Once hot, add a few drops of oil. Once the oil is hot, 2 at a time, crack the eggs into the skillet and season with salt and pepper. Cover with a lid and cook until desired doneness. I do about 4 minutes for sunny side up eggs with runny yolks and set egg whites.
- Remove the sandwiches from oven, close the sandwiches and put a pair of sunny side up eggs on top.
Notes
Señor Sándwich
Sopes
Sopes
Sopes recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Servings: 12 sopes
Ingredients
To make the Sopes:
- 2 cups masa harina or corn tortilla flour such as Maseca
- 2 cups water more if needed
- Pinch kosher or coarse sea salt
To serve:
- 1 cup refried beans
- 1/2 cup finely chopped white onion
- 1/2 cup crumbled queso fresco or cotija
- 1/2 cup shredded romaine lettuce
- 1 recipe Quick Roasted Tomatillo Salsita
Instructions
- Heat a comal or skillet over medium heat until very hot.
To make the sopes:
- Combine the masa harina, water and salt, kneading in a revolving motion with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water.
- Divide the dough into 12 balls, each about 2-inches in diameter. Line the bottom of a tortilla press with circles cut from a thin plastic bag (like the ones from the produce section of your grocery store). One at a time, place a ball of dough onto the plastic lining the bottom of the tortilla press, and top with another layer of plastic. Press down to make a flat disk as thick as a pancake, about 1/4-inch thick (much thicker than a tortilla). You can also flatten and form them by hand. Repeat with all 12 balls.
- As you make them, place each sope on the hot comal or skillet. Let them cook about one to two minutes on each side, until opaque and speckled, and they can be flipped without sticking.
- Take them off the comal and place them on a chopping board. Using a kitchen towel to protect your fingers, make a rim around each sope by pressing and pinching with your fingers along the edges. Return them to the comal or skillet, and let them cook for one or two more minutes per side, until thoroughly cooked.
- If eaten the same day, they may be kept wrapped in a clean kitchen towel. If not, wrap them in a kitchen towel or paper towel, and store inside a closed plastic bag in the refrigerator. They will keep for up to 3 days, afterwards they will turn too hard. Reheat on hot comal or skillet for a couple minutes before eating. They can also be frozen and kept for months.
To serve:
- Once the sopes have been thoroughly cooked and warmed, place on a platter and add a generous tablespoon of refried beans, shredded lettuce, crumbled cheese, chopped onion and Quick Roasted Salsita. Salsa may be left on the side for people to add as much as they like.
Chipotle Goat Cheese Spread
Chipotle Goat Cheese Spread
Chipotle Goat Cheese Spread recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Servings: 1 generous cup
Ingredients
- 1 tablespoon olive oil
- 1/3 cup white onion thinly sliced
- 1/4 cup walnuts
- 2 tablespoons sundried tomatoes packed in oil coarsely chopped
- 6 ounces goat cheese
- 2 tablespoons chipotle chiles in adobo chopped
- 1/2 teaspoon kosher or coarse sea salt
- Freshly ground black pepper to taste
Instructions
- In a small skillet, heat the oil over medium heat. Once hot, add the onion, reduce heat to low and cook, stirring occasionally, until completely softened and caramelized, about 5 to 7 minutes. Scrape the onions into the bowl of a food processor.
- Place the skillet back over low heat, add the walnuts and let them toast, stirring occasionally, for 3 minutes. Add the walnuts to the food processor along with the chipotle chiles, sundried tomatoes, goat cheese, salt, and freshly ground black pepper to taste. Process until smooth. Use immediately or store covered in the refrigerator.
Notes
Dip de Queso de Cabra con Chipotle
BLT with Chipotle Goat Cheese Spread
BLT with Chipotle Goat Cheese Spread
BLT with Chipotle Goat Cheese Spread recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Servings: 4 sandwiches
Ingredients
- 1 cup Chipotle Goat Cheese Spread
- 8 slices white bread lightly toasted
- 12 thick slices of bacon cooked until crispy
- 1 head Bibb lettuce rinsed and drained
- 1 ripe beefsteak tomato cut into slices
- 8 eggs cooked sunny side up
Instructions
- Spread the Chipotle Goat Cheese Spread onto one side of 8 slices of toast. On four of the pieces of toast, add 3 slices of bacon, two leaves of Bibb lettuce, a thick tomato slice, and 2 sunny side up eggs. Top each sandwich with the remaining toasts.
Notes
Sándwich de Tocino, Lechuga y Tomate con Dip de Queso de Cabra con Chipotle
Eggs in Salsa Martajada
Eggs in Salsa Martajada
Eggs in Salsa Martajada recipe from Pati's Mexican Table Season 6, Episode 9 "Oaxaca Breakfast: Messy & Delicious"
Servings: 6 servings
Ingredients
- 2 pounds ripe Roma tomatoes
- 5 banana chiles or 2 chiles de agua
- 1 teaspoon kosher or coarse sea salt plus more to season the eggs
- 2 tablespoons vegetable oil plus 2 teaspoons to cook the eggs
- 12 eggs
Instructions
- Place the tomatoes and chiles on a sheet pan and under the broiler, or on an already heated comal, griddle or skillet set over medium heat. Roast or char for 10 minutes, flipping in between, until completely charred, cooked and mushy.
- Place the chiles in a plastic bag, close tightly and let them sweat. After 10 to 15 minutes, peel off their skin under a thin stream of water. Then make a slit down the sides of the chiles with a knife and remove the seeds. Cut them into horizontal slices.
- In the jar of a blender, place the charred tomatoes and their juices, 1 of the cleaned banana peppers, and the salt. Pulse for only a few seconds, until coarse, rustic and chunky (not a smooth puree).
- Heat the oil in a large skillet or casserole set over medium-high heat. Once hot, add the salsa and incorporate the remaining slices of chile. Cook for 5 to 6 minutes.
- Meanwhile, beat the eggs in 2 batches of 6 eggs each and season with salt. Heat one teaspoon oil in a non-stick skillet set over medium-high heat. Once hot, add the first batch of 6 scrambled eggs and cook as you would a messy omelet. Once cooked but still tender, about 2 to 3 minutes later, scrape onto casserole with salsa. Repeat with the second batch of eggs. Cover the eggs with the salsa and serve.
Notes
Huevos en Salsa Martajada
Corn Soup with Queso
Corn Soup with Queso
Corn Soup with Queso recipe from Pati's Mexican Table Season 6, Episode 8 "In Search of La Mixteca"
Servings: 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil
- 1/2 cup white onion finely chopped
- 1 to 2 serrano or jalapeño chiles stemmed and finely chopped
- 4 cups fresh corn kernels from 5 to 6 ears of corn or substitute with thawed from frozen
- 1/2 teaspoon kosher or coarse sea salt
- 1/4 cup fresh epazote leaves chopped, or substitute with cilantro
- 8 cups chicken broth
- 1 cup diced queso fresco
Instructions
- In a soup pot set over medium-high heat, melt the butter with the oil. Once it sizzles, add the onion and chile and cook for 3 to 4 minutes, until completely wilted and beginning to brown.
- Add the corn and salt, stir, and cook for another 3 minutes. Add the epazote or cilantro and stir.
- Pour in the chicken broth and bring to a simmer. Then cover, reduce the heat to low, and cook for 7 to 8 minutes. Turn off the heat.
- Pour the soup into bowls and serve hot. Top with queso fresco.
Notes
Sopa de Elote con Queso
Mole Verde with Pork and White Beans
Mole Verde with Pork and White Beans
Mole Verde with Pork and White Beans recipe from Pati's Mexican Table Season 6, Episode 7 "The Art of Mole"
Servings: 6 to 8 servings
Ingredients
For the Pork and Beans:
- 4 pounds country style ribs cut into 2-inch chunks, no bones
- 1 head of garlic cut in half lengthwise
- 1 white onion halved
- 3 bay leaves
- 10 black peppercorns
- 1 tablespoon kosher or coarse sea salt
- 1 pound dry small white beans such as navy beans
For the Mole Verde:
- 2 pounds tomatillos husked and rinsed
- 1 to 2 serrano or jalapeño chiles stemmed
- 3 garlic cloves
- 1/2 cup white onion coarsely chopped
- 1 teaspoon kosher or coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 4 whole cloves
- 4 cups of pork broth reserved from cooking the pork, divided
- 2 tablespoons vegetable oil
- 1/2 cup coarsely chopped fresh epazote leaves and upper parts of stems
- 1/2 cup coarsely chopped fresh parsley leaves and upper parts of stems
- 3 to 4 teaspoons fresh hoja santa leaves torn into pieces, or substitute 1 teaspoon dried and crumbled, or skip
- Chopped white onion to garnish
- Thinly sliced radishes to garnish
- Quartered limes to squeeze to garnish
Instructions
To cook the pork and beans:
- Place the pork, garlic, onion, bay leaves, peppercorns and salt into a large soup pot. Cover generously with water. Set over high heat and bring to a rolling boil. Skim off any foam that forms on top, then cover, reduce heat to low and cook until meat is tender, about an hour. Take off the heat. Remove the pork chunks and place in a bowl, set aside.
- Strain the pork cooking liquid into a large bowl. Set aside 4 cups to use for making the mole verde, and pour the rest of the liquid back into the soup pot. Set over high heat, incorporate the beans, and bring to a boil. Reduce heat to low, cover and cook for an hour or until tender. Remove from the heat and set aside.
To make the mole verde:
- Place the tomatillos and chiles on a baking sheet and set under the broiler until they are completely charred, soft and mushy, anywhere from 8 to 10 minutes.
- Place the roasted tomatillos and chiles along with the garlic, onion, salt and pepper in the jar of a blender. Remove and discard the stems from the whole cloves, and add the tops or “berries” (may have already been crumbled) into the jar as well. Add 1 cup of the reserved pork broth and puree until completely smooth.
- Heat the oil in a large casserole over medium-high heat. Once hot, but not smoking, add the tomatillo puree. Cover partially with a lid and cook for 10 minutes, stirring occasionally, until thickened considerably and has deepened in color.
- In the jar of the blender, place the epazote, parsley and hoja santa along with remaining 3 cups of broth, and puree until completely smooth. Add to the casserole with the sauce and stir. When it comes to a simmer, add the reserved pork chunks and beans.
- Continue cooking at a medium simmer for 25 minutes or until meat is completely coming apart and mole verde has thickened again. Serve and let people garnish as they please with onion, radishes and squeezes of lime.
Notes
Mole Verde con Puerco y Frijol Blanco
Marinated Pork
Marinated Pork
Marinated Pork recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Servings: 6 servings
Ingredients
- 12 guajillo chiles stemmed and seeded
- 4 garlic cloves
- 2 tablespoons apple cider vinegar
- 2 teaspoons dried oregano
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried thyme
- 1 1/2 teaspoons kosher or coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1 pound pork cutlets thinly sliced
- Vegetable oil to grill
Instructions
- Place chiles on an already hot comal or skillet set over medium heat. Toast for about 1 minute per side, flipping as they toast. Place in bowl and cover with boiling hot water. Let them soak until they plump and rehydrate, for about 20 to 30 minutes.
- Place the re-hydrated chiles and 1 cup of their soaking liquid in the blender, along with the garlic, vinegar, oregano, marjoram, thyme, salt and pepper and puree until completely smooth. Pour into a container and set aside. It can be stored covered in the refrigerator for up to a couple months.
- One by one, or two by two, place the meat slices on a chopping board in between sheets of parchment paper. With a meat mallet, pound until very thin, until you can see the paper under the meat, but it is not completely breaking apart thin, about 1/8-inch thick.
- Once you are done, one by one, generously brush with the marinade on both sides of the meat to completely cover. You may cook immediately or refrigerate covered for up to 24 hours.
- When ready to cook, set the charcoal or gas grill, outside, to medium-high heat. Or to cook indoors, place a grill pan over medium-high heat. When hot, brush with vegetable oil. Grill the meat for about 1 to 2 minutes per side until completely cooked.
Notes
Cecina
Oaxaca Style Refried Beans
Oaxaca Style Refried Beans
Oaxaca Style Refried Beans recipe from Pati's Mexican Table Season 6, Episode 9 "Oaxaca Breakfast: Messy & Delicious"
Servings: 6 servings
Ingredients
- 1 pound black beans rinsed
- 1 white onion halved
- 1 tablespoon kosher or coarse sea salt or to taste
- A couple sprigs fresh epazote or cilantro
- 5 dried avocado leaves
- 3 dried chiles de arbol
- 2 tablespoons lard or vegetable oil
- 1/2 cup white onion finely chopped
- For garnish queso fresco
- For garnish ripe avocado
Instructions
- Place the black beans and the onion in a large soup pot or casserole and add enough water to cover by at least 2- to 3-inches. Bring to a rolling boil over high heat and cover with a lid, leaving it slightly open. Reduce heat to medium-low and cook for an hour to an hour and 15 minutes – making sure there is always sufficient water (if you need to add a cup, make sure it is boiling hot).
- Once the beans are cooked and tender, add 1 tablespoon salt and a couple sprigs of fresh epazote or cilantro. Cook for another 15 minutes. Turn off heat.
- In a hot comal or skillet set over medium heat, toast the avocado leaves and chiles de arbol for a couple of minutes until fragrant and browned, flipping as they toast. Remove from the heat. Break the leaves into pieces. Remove the stem from the chiles and break into pieces without discarding the seeds.
- Working in batches if necessary, add the cooked beans and at least 1 1/2 cups of their cooking liquid (or add water if need be) to the jar of a blender, as well as the avocado leaves and chiles. Puree until a little chunky.
- In a large skillet or casserole set over medium-high heat, heat the lard or vegetable oil. Once hot, but not smoking, add the chopped onion. Cook until translucent and edges are beginning to brown, about 6 to 7 minutes. Incorporate pureed beans and reduce heat to medium. Cook, stirring occasionally, until they thicken to your liking. I cook them for about 10 to 12 minutes.
Notes
Frijoles Oaxaqueños
Sweet and Sour Mexican Style Fish
Sweet and Sour Mexican Style Fish
Sweet and Sour Mexican Style Fish recipe from Pati's Mexican Table Season 6, Episode 8 "In Search of La Mixteca"
Servings: 6 servings
Ingredients
- 4 tablespoons olive oil divided
- 1 cup white onion slivered
- 4 garlic cloves finely chopped
- 1 pound ripe Roma tomatoes diced
- 1 pound tomatillos husked and rinsed, diced
- 1 teaspoon kosher or coarse sea salt plus more to season fish
- 1 teaspoon brown sugar
- 1/4 teaspoon ground allspice
- 1/4 teaspoon Ground ceylon cinnamon or canela
- 1/4 cup slivered almonds
- 1/4 cup sliced manzanilla olives stuffed with pimientos
- 2 pounds halibut filet skin on, cut into 6 pieces
Instructions
- Heat 2 tablespoons of oil in a large skillet set over medium heat. Once hot, add the onion and cook for a couple minutes, until it starts to wilt. Add the garlic and cook for another minute, until fragrant. Incorporate the tomatoes, tomatillos and sprinkle in the salt, sugar, allspice, and cinnamon. Mix well and cook for another 5 minutes, stirring occasionally, until the vegetables have softened.
- Incorporate the almonds and olives and continue cooking for another 7 to 8 minutes. Turn off the heat.
- Season fish with salt to taste. Heat the remaining 2 tablespoons of oil in a large casserole set over medium-high heat. Once hot, add the fish skin side down and cook for one to two minutes, until the skin begins to brown.
- Scrape the chunky sauce over the fish, cover the casserole and reduce heat to low. Cook for 10 minutes. I like to serve it over rice or steamed potatoes.
Notes
Pescado Agridulce
Almendrado with Chicken
Almendrado with Chicken
Almendrado with Chicken recipe from Pati's Mexican Table Season 6, Episode 7 "The Art of Mole"
Servings: 4 to 5 servings
Ingredients
- 1/2 large white onion cut into pieces
- 6 cloves garlic unpeeled
- 2 pounds (about 7 or 8) roma tomatoes
- 5 whole cloves
- 12 black peppercorns
- 1 1-inch stick ceylon cinnamon or canela
- 1 teaspoon dried oregano
- 1/2 cup vegetable oil
- 1 3-pound chicken cut into serving pieces (wings removed for later use and breasts cut in half)
- 1 teaspoon kosher or coarse sea salt
- 2 cups chicken broth divided
- 1 cup slivered almonds
- 1/2 cup black raisins
- 1/2 cup manzanilla olives stuffed with pimiento sliced
- 1/4 cup capers chopped
- 1/2 cup pickled jalapeño rajas or slices
Instructions
- Place onion, garlic and tomatoes under the broiler, or on an already heated skillet, griddle or comal set over medium heat. Roast or char for about 10 minutes, flipping in between, until ingredients are completely charred, cooked and mushy. Set aside and peel the garlic cloves when cool enough to handle.
- In a small skillet set over medium heat, toast the cloves, peppercorns and cinnamon stick for a couple minutes, moving and flipping them around to toast evenly. Set aside. Toast the oregano for 10 to 15 seconds and remove from the heat.
- In the jar of a blender, place the charred onion, peeled garlic and charred tomatoes, along with the tops from the whole cloves (discard the stems), the peppercorns, cinnamon and oregano. Puree until completely smooth.
- Heat the oil in a large casserole set over medium-high heat until very hot, but not smoking. Season the chicken with the salt and brown the chicken pieces for 2 to 3 minutes per side. You may need to do this in batches in order to not to crowd the casserole. Once you have removed all the chicken, immediately pour the tomato sauce into the hot oil and cover, as it will splatter. Reduce heat to medium.
- Add a cup of chicken broth to the blender and puree for a few seconds to get all the remaining thick sauce out of the blender, pour into the simmering sauce and cover again. Cook for 10 minutes, stirring occasionally. Incorporate the remaining cup of chicken broth, almonds, raisins, olives and capers. Add the browned chicken pieces, cover and reduce heat to low and cook for 20 more minutes.
- Remove the lid and add the pickled jalapeño slices. Increase heat to medium and cook for another 10 minutes, allowing all the flavors to blend and the sauce to thicken. Serve with rice.
Notes
Almendrado con Pollo
Creamy Slaw
Creamy Slaw
Creamy Slaw recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Servings: 3 cups
Ingredients
- 1/2 cup Mexican crema, crème fraîche, or sour cream
- 1/2 cup mayonnaise
- 3 tablespoons freshly squeezed lime juice
- 1/4 teaspoon sugar
- Kosher or coarse sea salt to taste
- Freshly ground black pepper to taste
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
Instructions
- Combine the cream, mayonnaise, lime juice, sugar, salt and pepper in a large bowl and mix well. Add the green and red cabbage and toss with the dressing. Taste and adjust the salt to taste. Serve.
Notes
Ensalada Cremosita de Col
Quick Roasted Tomatillo Salsita
Quick Roasted Tomatillo Salsita
Quick Roasted Tomatillo Salsita recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Servings: 2 cups
Ingredients
- 1 pound tomatillos husked and rinsed
- 1 garlic clove unpeeled
- 1 thick slice of a large white onion (about 2 ounces)
- 1 whole jalapeño or serrano chile or more to taste
- 1/2 cup fresh cilantro leaves and upper stems coarsely chopped
- 1/2 teaspoon kosher or coarse sea salt or more to taste
Instructions
- Pre-heat the broiler.
- On a small baking dish or baking sheet lined with aluminum foil, place the tomatillos, garlic, onion slice and chile. Place under the broiler for 8 to 10 minutes, flipping the ingredients once in between, until completely charred and mushy. Watch out for the garlic as you may need to remove it a few minutes before the rest of the ingredients. When cool enough to handle, peel the husk off the garlic cloves and remove stem from the chile.
- In the jar of a blender, place the tomatillos and their juices, chile, onion and garlic. Also add cilantro and salt. Puree to your desired texture, you may leave it chunky or puree until smooth.
Notes
Salsita Asada de Tomatillo
Oaxacan Yolk Bread
Oaxacan Yolk Bread
Oaxacan Yolk Bread recipe from Pati's Mexican Table, Season 6 Episode 9 "Oaxaca Breakfast: Messy & Delicious"
Servings: 16 buns
Ingredients
- 3 envelopes active dry yeast granules
- 2/3 cup sugar, plus 1 teaspoon
- 1 1/4 cup lukewarm water
- 6 cups all-purpose flour, divided,
plus more for shaping dough - 1 cup unsalted butter, plus more for greasing a large bowl and baking sheets
- 9 egg yolks
- 2 large eggs plus 1 for egg wash
- Pinch of kosher or coarse sea salt
Instructions
- In a small bowl, combine the yeast granules with the 1 teaspoon of sugar and the lukewarm water (make sure it is not cold or hot, or the yeast will not react). Stir, let it sit in a warm area of your kitchen with no wind drafts, and after a few minutes, mix to dissolve. Let it sit again (in the same place) for a couple minutes more, until the mixture has reacted and looks frothy on top. Incorporate 1 cup of the flour and mix well. Cover with a clean kitchen towel and let it rise for an hour.
- In a mixer fitted with the paddle attachment, beat the butter with the 2/3 cup sugar on medium speed until soft and creamy. Reduce speed to low, add yeast mixture along with the egg yolks, 2 eggs, the rest of the flour, and a pinch of salt.
- After a few minutes, switch the paddle attachment for the hook attachment. Let the mixer knead the dough on low to medium speed for about 10 to 12 minutes, until the dough is very soft, smooth and shiny, and you can gather it into a ball.
- Butter a large bowl. Gather the dough into a ball and place it in the bowl. Cover with a clean kitchen towel and place in the warm area of your kitchen with no drafts. Let it rise for about an hour until it doubles in size.
- Pre-heat the oven to 350 degrees Fahrenheit and butter 3 baking sheets.
- Uncover the dough and punch it down. Divide it in half, and consecutively halve the pieces until you have 16 pieces of dough. Roll each one into a ball and set on the buttered baking sheets. Place in the warm area of your kitchen for 45 minutes to an hour for a final rise.
- In a small bowl, beat the remaining egg with a tablespoon of water. Make a 3 slashes on the top of each bun and brush with egg wash. Bake for 20 minutes, until cooked through and browned on top.
Notes
Pan de Yema
Marinated Pork and Creamy Slaw Ciabatta Sandwich
Marinated Pork and Creamy Slaw Ciabatta Sandwich
Marinated Pork and Creamy Slaw Ciabatta Sandwich recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Servings: 1 sandwich
Ingredients
- 2 pieces Cecina grilled
- 1 ciabatta roll, or one 3-inch piece of ciabatta bread halved and toasted
- 1/2 cup Creamy Slaw
- 6 slices ripe avocado
Instructions
- Add a couple slices of warm Cecina to the bottom half of a toasted ciabatta roll. Top with Creamy Slaw and the avocado slices. Serve immediately.
Notes
Chapata con Cecina y Ensalada Cremosita de Col
Caramelized Pasilla Brisket
Caramelized Pasilla Brisket
Caramelized Pasilla Brisket recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Servings: 6 servings
Ingredients
- 2 ounces (about 5 to 6) dried pasilla chiles stemmed and seeded
- 3 pounds beef brisket trimmed
- 2 teaspoons kosher or coarse sea salt divided
- Freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 1/2 pounds tomatillos husked, rinsed, quartered
- 1 large white onion cut into chunks
- 10 garlic cloves peeled
- 4 cups chicken broth
- 4 ounces (or 1/2 cup) grated piloncillo or brown sugar
- 1 1/2 pounds baby potatoes halved
- 1 1/2 pounds carrots peeled and cut diagonally into 1-inch pieces
- Greens of your choice for salad
- Freshly squeezed lime juice and olive oil to dress the salad
Instructions
- Pre-heat the oven to 350°F.
- Heat up a comal or skillet over medium heat, then toast the pasilla chiles for about 1 to 2 minutes, flipping with tongs as they toast. Remove from heat and place in a bowl.
- Season the meat with 1 teaspoon salt and freshly ground black pepper to taste. Heat oil in a large casserole or roasting pan set over high heat. Brown the meat for about 2 to 3 minutes per side. Add the toasted pasilla chiles, tomatillos, onion, garlic, chicken broth, piloncillo, the remaining teaspoon salt, and freshly ground black pepper to taste. Make sure chiles are covered with the broth.
- Cover and seal tight with a lid or aluminum foil. Place in the oven and braise for 3 to 3-and-a-half hours, or until meat is tender. Remove from the oven. Remove the meat and place on a chopping board.
- In a pot with salted boiling water, cook the potatoes and the carrots for 15 to 20 minutes, until tender. Drain and reserve.
- Pour all the remaining contents of the roasting pan into the jar of a blender and puree until completely smooth. Pour the sauce back into roasting pan.
- Slice the meat against the grain into about 1/2 to 3/4-inch slices and return it to the roasting pan. Add the potatoes and carrots, cover everything with the sauce. Cover the dish and return to oven for another 30 minutes. Remove the lid or aluminum foil, return to the oven and cook uncovered for another 30 minutes.
- Toss the greens of your choice with lime juice and olive oil to taste. Serve the brisket with the side salad.
Notes
Brisket en Salsa de Chile Pasilla
Pickled Poblanos
Pickled Poblanos
Pickled Poblanos recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Servings: 6 to 8 servings
Ingredients
- 8 poblano chiles charred, sweated, peeled & seeded (but left as whole as you can)
- 1/2 cup olive oil
- 1 1/2 cup white onion thinly sliced
- 3 garlic cloves thinly sliced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 bay leaves
- 5 whole cloves
- 10 whole black peppercorns
- 1/2 cup rice vinegar
- 1/2 cup white distilled vinegar
- 1 tablespoon kosher or coarse sea salt
- 1/2 teaspoon brown sugar
Instructions
- Place the prepared poblano chiles in a heatproof container deep enough to hold liquid.
- In a large 12-inch, deep skillet, heat the oil over medium heat. Add the onions and let them cook, as you stir occasionally, for about 8 to 10 minutes, until completely cooked, softened and the edges are barely beginning to brown. Add the garlic, stir and cook for a minute, until it has softened and become fragrant. Add the the oregano, thyme, bay leaves, whole cloves and peppercorns, stir and let them cook for a minute.
- Pour in the vinegars, salt and sugar and stir. Bring to a simmer and continue cooking for about 3 to 4 minutes. Turn off the heat.
- Pour the pickling marinade on top of the chiles and let cool. Once it cools, cover with a lid or plastic wrap and refrigerate. If using same day, let them marinate for at least an hour. The pickled chiles will keep in the refrigerator for a couple weeks.
Notes
Chiles Poblanos en Escabeche
Three Cheese Chicken Pasta
Three Cheese Chicken Pasta
Three Cheese Chicken Pasta recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy"
Servings: 8 to 10 servings
Ingredients
- 2 garlic cloves minced or pressed
- 1 tablespoon ancho chili powder
- 1 teaspoon dried oregano
- 1 tablespoon kosher or coarse sea salt plus more for salting the water
- To taste freshly ground black pepper
- 2 boneless skinless chicken breasts cut into 1-inch cubes
- 1 pound dried spaghetti
- 2 tablespoons butter
- 2 tablespoons olive oil
- 3 tablespoons flour
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup cubed Oaxaca cheese
- 1 cup cubed asadero or muenster cheese
- Fresh cilantro chopped, for serving
- 1/2 cup crumbled queso añejo or cotija for garnish
Instructions
- Bring a large pot of salted water to boil over high heat.
- In a medium bowl combine the garlic, chili powder, oregano, salt, and freshly ground black pepper to taste. Add chicken to the bowl and toss until chicken is coated in the rub.
- Once the water is boiling, cook the spaghetti until al dente, or according to package instructions. Strain, reserving 1 cup of the pasta cooking water.
- In a large casserole set over medium-high heat, melt the butter with the oil. Once it melts, add the chicken and cook until all sides are browned, about 4 to 5 minutes. Add the flour and continue to brown for another 30 seconds.
- Pour in the milk and cream, scraping the bottom and sides of the pan to remove browned bits. Add 1/2 cup of the reserved pasta water – or more if desired. Let the liquids come to a simmer and reduce until they begin to thicken.
- Add the Oaxaca and muenster cheese, saving the cojita for the topping. Once the cheese is slightly melted, take off the heat and stir in pasta. Stir until the pasta is completely coated and the cheese is melted. Serve hot. Garnish with a sprinkle of cilantro and cotija cheese.
Notes
Pasta con Pollo a los Tres Quesos
Chocolate Crepe Tower
Chocolate Crepe Tower
Chocolate Crepe Tower recipe from Pati's Mexican Table Season 6, Episode 11 "Juju's Chocolate-Covered Life"
Servings: 14 to 18 servings
Ingredients
For the crepes:
- 1 cup melted unsalted butter plus more to grease the pan
- 3 cups all-purpose flour
- 6 large eggs
- 3 large egg yolks
- 3 cups whole milk
- 1/3 cup granulated sugar
- 1/2 teaspoon kosher or coarse sea salt or to taste
- 1 1/2 cups water
For the chocolate pastry cream:
- 1/3 cup cornstarch
- 4 cups whole milk divided
- 1/2 cup heavy cream
- 1 cup granulated sugar divided
- 6 large egg yolks
- 6 tablespoons unsalted butter
- 1 tablespoon vanilla extract
- 8 ounces (or 1 cup) dark or semi-sweet chocolate finely chopped
For the chocolate ganache:
- 1/2 cup heavy whipping cream
- 4 ounces bittersweet chocolate chopped
Optional garnishes:
- 2 tablespoons confectioners' sugar for dusting
- Sliced strawberries
Instructions
To make the crepes:
- In a small saucepan, heat the butter over low heat until it melts.
- Place the flour, eggs, egg yolks, milk, sugar, salt and melted butter in the blender and purée until smooth, about 10 seconds. Add the water and blend again until smooth. You can also mix the ingredients by hand, following the same order.
- Place the batter in a container, cover and refrigerate for at least half an hour, or up to 12 hours. Once ready to make the crepes, whisk the batter well with a fork or a whisk.
- Set a crepe pan or 7 1/2- to 8-inch nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about 1/4 cup of batter into it. Instead of working from the center to the sides, tilt the pan and pour the batter over one side and spread it as quickly as possible to the rest of the pan, so that it covers the entire surface.
- Cook for about 25 seconds, until edges are cooked and begin to dry out and the bottom of the crepe is lightly browned. With a small spatula or fork, lift one edge of the crepe and turn it over quickly with your fingers. Cook the second side for about 15 seconds, or until it has lightly browned. Flip the crepe onto a plate.
- Repeat with the rest of the batter. After 3 or 4 crepes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for each one. Stack the crepes on top of each other with the first/darker side down. You should have about 35 to 40 crepes.
To make the chocolate pastry cream:
- In a small bowl, mix together the cornstarch and 2/3 cup of the milk. Using your fingers might be easiest. This creates a slurry to prevent lumps in your cream.
- In a large pot over medium-high heat, bring the remaining milk, cream and 1/2 cup of the sugar to a simmer. In a medium bowl, whisk together the remaining 1/2 cup sugar and the egg yolks.
- Ladle 1/2 cup of the simmering milk mixture into the eggs, whisking into the eggs while you pour in order to temper the eggs, so they won’t curdle. Once completely combined, pour the egg mixture into the pot with the milk mixture and add your cornstarch slurry. Stirring frequently, cook until mixture is thickened. Remove from the heat, stir in the butter, vanilla and chocolate, until it is all melted and combined. Set aside to cool until ready to use. If it will be more than a few hours, cover with plastic wrap and refrigerate until ready to use.
- On a cake stand or serving platter, place a crepe and spread or pipe about 3 tablespoons of pastry cream onto the crepe. Repeat until all the crepes and cream are used up. Refrigerate the cake for at least 8 hours or overnight.
To make the chocolate ganache (make this after the cake has been refrigerated):
- Place the chopped chocolate in a large heat-proof bowl. In a small saucepan, bring 1/2 cup cream to a boil. Pour the hot cream over the chocolate. Let it sit for 5 minutes undisturbed, then fold with a rubber spatula until the chocolate and cream are mixed completely.
- Pour ganache onto the top of the refrigerated cake, letting it drip slightly down the sides. If desired, top with a dusting of confectioners’ sugar and serve with sliced strawberries.
Notes
Torre de Crepas de Chocolate
Pickled Poblano Rajas Tuna Melt
Pickled Poblano Rajas Tuna Melt
Pickled Poblano Rajas Tuna Melt recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Servings: 4 sandwiches
Ingredients
- 2 7-ounce cans of tuna in water or oil drained
- 2 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lime juice
- To taste kosher or coarse sea salt
- 8 slices rye bread lightly toasted
- 2 Pickled Poblanos stems removed and sliced into strips
- 4 thick slices muenster cheese or 8 thin slices
Instructions
- In a mixing bowl, mash the tuna with a fork until well shredded. Combine it with the mayo, lime juice and salt to taste.
- Pre-heat the broiler, or you can use toaster oven.
- Divide the tuna mixture between four slices of bread. Divide the poblano strips on top of the tuna, and top with the cheese. Place under broiler, or in the toaster oven, until the cheese is melted.
- Place the remaining slices of toasted bread on top to close the sandwiches and serve.
Notes
Sándwich de Atún con Rajas de Poblano en Escabeche
Tiger Pound Cake
Tiger Pound Cake
Tiger Pound Cake recipe from Pati’s Mexican Table Season 6, Episode 10 "How I Got to Now"
Servings: 10 Servings
Ingredients
- 2 cups unsalted butter plus more to grease a 10 x 3.5 inch bundt pan
- 2 1/2 cups granulated sugar
- 3 cups all-purpose flour plus more to dust the bundt pan
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch kosher or coarse sea salt
- 8 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/2 cup boiling water
- 1/2 cup cocoa powder
- 2 tablespoons grated orange zest
- 1 teaspoon almond extract
- 1/2 cup freshly squeezed orange juice
- Confectioners' sugar for dusting
Instructions
- Pre-heat oven to 350 degrees Fahrenheit. Butter a bundt pan and coat with flour, dusting off any excess flour.
- In a stand mixer, beat the butter using the paddle attachment on medium-high speed until soft and creamy, anywhere from 2 to 3 minutes. Add the sugar and continue beating until fluffy and puffy.
- Combine the flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the eggs with vanilla and sour cream.
- Reduce the mixer speed to low, and take turns adding flour mixture and egg mixture. Continue beating until thoroughly combined, scraping down the sides with a rubber spatula if need be. Transfer 1/3 the dough to another bowl, leaving the remaining 2/3 of the dough in the mixer.
- In a small bowl, thoroughly combine the hot water and cocoa. With a rubber spatula, fold the cocoa mixture into the 1/3 of the batter set aside in an extra bowl until thoroughly mixed. Set aside.
- To the batter left in the mixer, add the orange zest, almond extract and orange juice, and beat until completely mixed.
- With two ice cream scoops or measuring cups, alternate dropping the chocolate batter and the orange-almond batter into the bundt pan. When all the batter is in the pan, run a butter knife or a skewer through it to create the marbled look.
- Bake the cake for 50 to 60 minutes, until springy to the touch, lightly browned and a toothpick inserted comes out moist, but not wet. Remove the cake from the oven and let cool.
- Once cool, run a butter knife around the cake and invert onto a platter. Sprinkle with confectioners’ sugar and serve.
Notes
Panqué de Naranja y Chocolate
Bacon Cheese Dogs with Avocado Relish
Bacon Cheese Dogs with Avocado Relish
Bacon Cheese Dogs with Avocado Relish recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy"
Servings: 2 hot dogs
Ingredients
For the avocado relish:
- 1 large (about 3 ounces) tomatillo husked, rinsed, cut into small dice
- 4 scallions white and light green parts thinly sliced
- 1/4 cup cilantro leaves and upper parts of stems chopped
- 3 pickled whole jalapeños chopped, plus 2 sliced for garnish
- 1 tablespoon brine from pickled jalapeños
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon kosher or coarse sea salt or to taste
- 1 ripe avocado halved, pitted, cut into small dice
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish or more to taste
For the hot dogs:
- 2 slices bacon
- 2 hot dogs
- 2 cups Oaxaca cheese shredded
- 2 hot dog buns
Instructions
To make the avocado relish:
- In a medium bowl, add the tomatillo, scallions, cilantro, chopped pickled jalapeños, pickled jalapeño brine, lime juice, olive oil, and salt. Mix well. Incorporate the avocado and toss gently with a spoon to combine. Set aside.
- In a small bowl, combine the mayonnaise with the prepared horseradish. Set aside.
- On a cutting board, roll one slice of bacon around each sausage link. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around on the diagonal so that the bacon wraps around it and covers it entirely.
To make the hot dogs:
- Heat a large skillet or griddle over medium heat. Add the bacon-wrapped hot dogs and cook, turning every couple minutes, until crisped and browned on all sides. Remove from the heat. When cool enough to handle, cut a slit lengthwise down the middle of each, without cutting completely through.
- Raise heat to medium-high. Add two piles of about 1 cup shredded cheese onto the skillet and top each with a hotdog, slit-side down. Cook for 2 to 3 minutes until the cheese has completely melted and browned creating a cheese crust.
- Meanwhile, open the buns but try not to separate the tops from the bottoms. Lightly toast the buns in the toaster or griddle. Spread a generous tablespoon of the horseradish mayonnaise onto each bun.
- When bacon cheese hot links are ready, using a spatula, flip onto the bun, cheese side up. Top with a generous amount of the avocado relish, garnish with the pickled jalapeño slices and serve.
Notes
Hot dogs con Tocino, Queso y Aderezo de Aguacate
Overloaded Mexican Chocolate Milkshake
Overloaded Mexican Chocolate Milkshake
Overloaded Mexican Chocolate Milkshake recipe from Pati's Mexican Table, Season 6 Episode 11 "Juju’s Chocolate-Covered Life"
Servings: 2 servings
Ingredients
- 1 1/2 cups milk
- 1 pint chocolate ice cream
- 2 ounces Mexican chocolate plus more for garnish
- 3 tablespoons Cajeta or dulce de leche divided
- 4 chocolate graham crackers divided
- Whipped cream for garnish
Instructions
- To the jar of a blender, add the milk, ice cream, Mexican chocolate, 1 tablespoon of the cajeta or dulce de leche. Blend until smooth. Crumble two graham crackers into the jar and pulse a few times to combine.
- Spread the remaining cajeta or dulce de leche on the remaining graham crackers and sandwich together. Break up into pieces and use for a garnish.
- Split the milkshake between two glasses. Spoon a large dollop of whipped cream on top. Top with the graham cracker sandwich pieces and shave some Mexican chocolate on top.
Notes
Malteada de Chocolate Mexicano
Coloradito Chicken and a New Season
Oaxaca is a place I have been to countless times, but always leave wanting to go back. No wonder I was eager to bring the crew, so they could experience all that I kept telling them about. And mostly, so they could help me capture it to bring to you.
My series director, Dan, must have been dizzy from me telling him how things are “different” in Oaxaca so many times. There is something in the air, and there is something in the way the light hits Oaxaca. It makes everything you think is familiar gain a completely different dimension. Maybe that is why Oaxaca is one of Mexico’s main cradles of art.
The blue in the sky seems a deeper shade of blue. The green in the plants, mountains and herbs looks more intense and has more saturated hues of green. When you wake up in the morning and open a window, the air smells fresher and feels more crisp. The sun shines brighter. And the word “diverse” has never had a better match.
Oaxaca is one of the – or the – most ethnically and culturally diverse places in all of Mexico. It has eight defined and distinctively different regions and 18 ethnic communities – each with their own culture, cuisine, language and pre-Hispanic forms of self governance and organization for life and society.
To put it simply, as my dad would say, Oaxaca is another world.
One of the common sayings related to Oaxaca is “the land of 7 moles.” But, the irony is that there are many more moles than that. There are dozens and dozens of them. Each mole has so many different versions, depending on the cook, the family or the town.
Here, I am sharing a Coloradito Mole with Chicken. I tested it many times at home to get the exact taste I experienced in the city of Oaxaca. So many times that Sami, my middle son, would joke “coloradito, mami, coloradito?” every time he walked in the kitchen and saw a large pot simmering.
Silky, delightfully sweet, savory, tangy, and with a light spice, it is a small window into the beautiful complex layers that Oaxaca has all around.
Try it at home and join me for the new season that is about to premiere! Check your local listings here.
Coloradito Chicken
Here I am sharing a Coloradito Mole with Chicken. I tested it many times at home to get the exact taste I experienced in the city of Oaxaca. Silky, delightfully sweet, savory, tangy, and with a light spice, it is a small window into the beautiful complex layers that Oaxaca has all around.
Servings: 6 servings
Ingredients
- 1 ripe plantain
- 6 ancho chiles stemmed and seeded
- 5 guajillo chiles stemmed and seeded
- 1 pound (or 3 to 4) ripe Roma tomatoes
- 5 cloves garlic unpeeled
- 1 1/2-inch thick slice of white onion
- 1 1-inch-long stick ceylon cinnamon or canela (or 1/2 teaspoon ground ceylon cinnamon)
- 3 whole cloves
- 6 black peppercorns
- 1/4 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 teaspoon dried oregano
- 2 tablespoons raisins
- 1 tablespoon grated piloncillo or dark brown sugar
- 2 teaspoons kosher or coarse sea salt divided
- 1 3-pound chicken cut into 8 serving pieces (wings removed for later use and breasts cut in half)
- Vegetable oil for cooking the chicken
- 2 cups chicken broth
- 1 3-ounce bar of Mexican chocolate broken into pieces
- 1 pound chayote squash peeled and sliced into 1-inch strips
- 1 pound green beans trimmed and cut into 1-inch pieces
- Tortillas or rice to serve
Instructions
- Pre-heat the oven to 400°F. Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside.
- Heat a comal, griddle or skillet over medium heat. Once hot, toast the ancho and guajillo chiles for about 30 to 45 seconds per side, until fragrant and lightly toasted. Place chiles in a saucepan along with the whole tomatoes, cover with water and set over medium-high heat. Simmer for 12 to 15 minutes, until the chiles are rehydrated and plumped up, and the tomatoes are cooked and mushy.
- On the same comal, griddle or skillet, char the unpeeled garlic cloves and the onion slice, until completely charred and softened, about 8 to 10 minutes, flipping a couple of times in between. Set aside to cool. Peel the garlic when cool enough to handle.
- On a small skillet set over medium heat, toast the cinnamon stick for a minute or two until fragrant, flipping once. Next, toast the cloves and peppercorns for a minute, moving them around the entire time. Toast the almonds for a couple of minutes, until lightly browned, as well as sesame seeds. Lastly, toast the oregano for 5 to 10 seconds.
- As each ingredient is finished being toasted, place it in the jar of the blender: the cinnamon, garlic, onion, cloves, peppercorns, almonds, sesame seeds, and oregano. Add the rehydrated chiles, cooked tomatoes and 1 cup of their cooking broth, and the plantain to the blender, as well. Incorporate the raisins, sugar and 1 teaspoon salt, and puree at least for a couple minutes until completely smooth. If your blender is on the smaller side, puree it in batches.
- Set a large casserole over medium-high heat and heat enough oil to have about 1/8-inch of depth. Season the chicken with the remaining teaspoon of salt. Once the oil is hot, brown the chicken pieces in batches, making sure to not crowd the casserole. Cook until they have created a crust on the skin and are easy to flip, about 3 minutes per side. Place the finished pieces in a large bowl.
- Once you are done browning the chicken, reduce the heat to medium-low. Carefully, and using the casserole’s lid as a shield (there will be splatters), pour the mole sauce into the oil. Stir and cover with the lid, leaving it slightly open, and cook for about 6-7 minutes, stirring occasionally (still protecting yourself with the lid), until the sauce is very thick and seasoned. Add the chicken broth, chocolate pieces, and the browned chicken pieces, and cook for another 20 minutes. Add the chayote squash and green beans, give it a good stir, and cook until vegetables are cooked yet tender, another 10 minutes.
- Serve with tortillas and/or rice.
Notes
Mole Coloradito con Pollo
Coloradito Chicken
Coloradito Chicken
Coloradito Chicken recipe from Pati's Mexican Table Season 6, Episode 6 “Women of Oaxaca”
Servings: 6 servings
Ingredients
- 1 ripe plantain
- 6 ancho chiles stemmed and seeded
- 5 guajillo chiles stemmed and seeded
- 1 pound (or 3 to 4) ripe Roma tomatoes
- 5 cloves garlic unpeeled
- 1 1/2-inch thick slice of white onion
- 1 1-inch-long stick ceylon cinnamon or canela (or 1/2 teaspoon ground ceylon cinnamon)
- 3 whole cloves
- 6 black peppercorns
- 1/4 cup slivered almonds
- 3 tablespoons sesame seeds
- 1 teaspoon dried oregano
- 2 tablespoons raisins
- 1 tablespoon grated piloncillo or dark brown sugar
- 2 teaspoons kosher or coarse sea salt divided
- 1 3-pound chicken cut into 8 serving pieces (wings removed for later use and breasts cut in half)
- Vegetable oil for cooking the chicken
- 2 cups chicken broth
- 1 3-ounce bar of Mexican chocolate broken into pieces
- 1 pound chayote squash peeled and sliced into 1-inch strips
- 1 pound green beans trimmed and cut into 1-inch pieces
- Tortillas or rice to serve
Instructions
- Pre-heat the oven to 400 degrees Fahrenheit. Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside.
- Heat a comal, griddle or skillet over medium heat. Once hot, toast the ancho and guajillo chiles for about 30 to 45 seconds per side, until fragrant and lightly toasted. Place chiles in a saucepan along with the whole tomatoes, cover with water and set over medium-high heat. Simmer for 12 to 15 minutes, until the chiles are rehydrated and plumped up, and the tomatoes are cooked and mushy.
- On the same comal, griddle or skillet, char the unpeeled garlic cloves and the onion slice, until completely charred and softened, about 8 to 10 minutes, flipping a couple of times in between. Set aside to cool. Peel the garlic when cool enough to handle.
- On a small skillet set over medium heat, toast the cinnamon stick for a minute or two until fragrant, flipping once. Next, toast the cloves and peppercorns for a minute, moving them around the entire time. Toast the almonds for a couple of minutes, until lightly browned, as well as sesame seeds. Lastly, toast the oregano for 5 to 10 seconds.
- As each ingredient is finished being toasted, place it in the jar of the blender: the cinnamon, garlic, onion, cloves, peppercorns, almonds, sesame seeds, and oregano. Add the rehydrated chiles, cooked tomatoes and 1 cup of their cooking broth, and the plantain to the blender, as well. Incorporate the raisins, sugar and 1 teaspoon salt, and puree at least for a couple minutes until completely smooth. If your blender is on the smaller side, puree it in batches.
- Set a large casserole over medium-high heat and heat enough oil to have about 1/8-inch of depth. Season the chicken with the remaining teaspoon of salt. Once the oil is hot, brown the chicken pieces in batches, making sure to not crowd the casserole. Cook until they have created a crust on the skin and are easy to flip, about 3 minutes per side. Place the finished pieces in a large bowl.
- Once you are done browning the chicken, reduce the heat to medium-low. Carefully, and using the casserole’s lid as a shield (there will be splatters), pour the mole sauce into the oil. Stir and cover with the lid, leaving it slightly open, and cook for about 6-7 minutes, stirring occasionally (still protecting yourself with the lid), until the sauce is very thick and seasoned. Add the chicken broth, chocolate pieces, and the browned chicken pieces, and cook for another 20 minutes. Add the chayote squash and green beans, give it a good stir, and cook until vegetables are cooked yet tender, another 10 minutes.
- Serve with tortillas and/or rice.
Notes
Mole Coloradito con Pollo
Meatballs in Guajillo Sauce
Meatballs in Guajillo Sauce
Meatballs in Guajillo Sauce recipe from Pati's Mexican Table Season 6, Episode 5 "From Pueblo to City"
Servings: 6 to 8 servings
Ingredients
- 6 guajillo chiles stemmed and seeded
- 2 pounds tomatillos husked and rinsed
- 3 garlic cloves peeled
- 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
- 2 tablespoons canola or safflower oil
- 1 1/4 cups finely chopped onion divided
- 2 pounds ground turkey breast
- 1/2 cup unseasoned breadcrumbs
- 1 large egg lightly beaten
- 1/4 teaspoon freshly ground black pepper
- 3 cups chicken broth
- 2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves
Instructions
- Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.
- Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.
- Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.
- Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.
- When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.
- Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.
Notes
Albóndigas en Salsa de Chile Guajillo
Chipotle Simple Syrup
Chipotle Simple Syrup
Chipotle Simple Syrup recipe from Pati's Mexican Table Season 6, Episode 604 "The Mezcal Trail"
Servings: 1 cup
Ingredients
- 1 cup sugar
- 1 cup water
- 1 dried chipotle chile
Instructions
- In a small pot over medium heat, bring the sugar, water and chipotle to a boil. Stir until the sugar dissolves, then take off the heat. Pour into a heat-proof container and let cool.
- Once cool, you may cover tightly and store in the refrigerator. Make it at least 48 hours ahead of time and if you can, a week ahead. It can store in the refrigerator for months. The more it sits, the more flavor it will have.
Notes
Jarabe Simple de Chipotle
Mexican Grilled Steak Salad
Mexican Grilled Steak Salad
Mexican Grilled Steak Salad recipe from Pati's Mexican Table Season 6, Episode 4 "The Mezcal Trail"
Servings: 6 servings
Ingredients
For the salad:
- 2 to 3 pounds flank steak
- 1 teaspoon kosher or coarse sea salt or more to taste
- To taste freshly ground black pepper
- 3 (about 1/2 pound) medium carrots peeled, halved lengthwise and sliced
- 3 (about 1 pound) medium red potatoes peeled and cubed
- 1/2 pound green beans ends trimmed, cut diagonally into thirds
- 1 cup peas fresh or thawed from frozen
- 6 radishes halved and cut into matchsticks
- 2 tablespoons cilantro leaves and upper part of stems chopped
- 1 ripe avocado halved, pitted, meat scooped out and sliced
- To taste pickled jalapeños
- To taste chipotle chiles in adobo sauce
For the vinaigrette: (If you like salad juicy double the vinaigrette!)
- 1/3 cup distilled white vinegar
- 1/3 cup olive oil plus more to grill the meat
- 1/3 cup vegetable oil
- 1 teaspoon kosher or coarse sea salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon brown sugar
- 1 clove garlic finely minced or pressed
- 2/3 cup red onion slivered
To serve:
- 1 head romaine lettuce leaves rinsed and chopped
- Warm corn tortillas for serving
Instructions
- Preheat the grill over medium-high heat. Brush the flank steak with olive oil and season with salt and pepper. Grill the meat for 5 to 6 minutes per side for medium (about 145 degrees Fahrenheit on a meat thermometer). Let rest for 5-10 minutes, then thinly slice against the grain and set aside.
- Bring salted water to a boil in a medium saucepan. Cook the carrots for about 3 to 4 minutes until tender, remove with a spider or slotted spoon and place in a bowl. Repeat with the potatoes and green beans, adding them to the same bowl with the carrots. Lastly, cook the peas for just one minute, then drain and place in the bowl with the other cooked vegetables.
- In a bowl, whisk the vinegar with the oils, salt, pepper, sugar and garlic, until emulsified. Add the onion and let macerate for at least 15 minutes. You may cover and place in the fridge for up to a couple weeks. Shake before using. If you like your salad very juicy and dressed, double the vinaigrette!
- Dress the lettuce with some of the vinaigrette and place on an extended platter. Pour some of the vinaigrette on to the cooked vegetables, incorporate the radishes and cilantro, mix well and place on lettuce. Place the sliced meat on top, add the avocado, dress with more of the vinaigrette. Add some of the pickled jalapeños and chipotles in adobo on the sides of the plate or to your liking. Serve with warm corn tortillas on the side.
Notes
Salpicón de Carne
Oaxacan Chicken with Oregano and Garlic
Oaxacan Chicken with Oregano and Garlic
Oaxacan Chicken with Oregano and Garlic recipe from Pati's Mexican Table Season 6, Episode 3 "A Queen in the Land of Gods"
Servings: 4 to 6 servings
Ingredients
- 30 garlic cloves
- 1 cup fresh oregano leaves
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lime juice
- 1 1/2 teaspoon kosher or coarse sea salt
- To taste freshly ground black pepper
- 1 3-pound chicken cut into 10 serving pieces breasts cut in half
- 1 1/2 cups chicken broth
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Using a food processor or molcajete, process or mash the garlic, oregano, olive oil, lime juice, salt and pepper until coarse and well mixed, yet not completely pureed.
- Rub the garlic mixture all over chicken and place skin side down on a non-stick baking sheet. If you don’t cook right away, you may marinate the chicken up to 24 hours, covered in the refrigerator.
- Place in the oven and bake for 15 minutes. Remove from the oven and reduce temperature to 375 degrees. Flip over the chicken pieces, pour the chicken broth on the bottom of the sheet, and return to the oven for 45 minutes or until chicken is cooked through and the juices run clear when pierced with a knife.
Notes
Pollo Oaxaqueño con Orégano y Ajo
Sweet Potato and Black Bean Tamales
Sweet Potato and Black Bean Tamales
Sweet Potato and Black Bean Tamales recipe from Pati's Mexican Table Season 6, Episode 2 "History of Oaxaca Cuisine"
Servings: 12 to 16 tamales
Ingredients
- 2 pounds sweet potatoes
- 1 cup lard or vegetable shortening
- 1/2 teaspoon kosher or coarse sea salt
- 1 teaspoon baking powder
- 1 tablespoon brown sugar
- 1 2/3 cups corn masa flour or masa harina (such as Maseca)
- 1/2 cup chicken or vegetable broth
- 24 dried corn husks
- 2 cups refried beans
- 1 cup Mexican crema
- 1 cup queso fresco crumbled
Instructions
- Preheat oven to 450 degrees Fahrenheit.
- Wrap the sweet potatoes in aluminum foil. Bake for 45 to 50 minutes or until completely cooked and soft. Remove from the oven. When cool enough to handle, cut open and scoop out the cooked pulp into a bowl. Set aside to cool.
To make the tamal masa:
- Place the lard or vegetable shortening and 1/2 teaspoon of salt into a mixer, and beat over medium speed until very light, about 1 minute. Reduce speed to low, add baking powder and sugar, and take turns adding the corn masa flour and the broth. Raise speed back to medium and continue beating another 6 to 7 minutes, until the dough is homogeneous. In batches, add the cooled sweet potato pulp and continue beating for another 5 to 6 minutes, until the masa looks fluffed up.
To assemble the tamales:
- Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 1/3 cup masa into about a 2” to 3” square, the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides. Place about 2 teaspoons of refried beans in the middle of the masa square.
- Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold them to one side, rolling them in same direction around tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open. Gently squeeze from the bottom to the top to even the filling out without pressing to hard. As you assemble all the tamales, place them as upright as you can in a container.
To prepare the tamalera or steamer:
- Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.
To cook the tamales:
- When you have all tamales ready, place them as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks – you will see the moisture, like when you remove good moist muffins from their paper baking cups.
- Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.
- You can serve with a spoonful of Mexican crema and crumbled queso fresco on top.
Notes
Tamales de Camote con Frijol
Tasajo
Tasajo
Tasajo recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"
Servings: 6 Servings
Ingredients
- 2 pounds flank steak
- 2 to 3 teaspoons kosher or coarse sea salt
- Vegetable oil for cooking
Instructions
- Cut the flank steak against the grain into slices of about 1/4-inch thick, or as thin as you can. One by one, place the slices between two sheets of parchment or wax paper. Use a meat pounder to pound them very thin, less than 1/8-inch, or until you start to see the bottom sheet of paper through the meat (but not so thin that it is completely breaking apart).
- As you move along, place the pounded slices on a cooling rack set on top of a large sheet pan or chopping board. Once done, sprinkle 1 1/2 teaspoons salt on one side. Flip over and sprinkle with remaining 1 1/2 teaspoons salt.
- Leave to air dry and cure for at least 3 hours and up to 8 hours. (Alternately, you can leave at room temperature for 2 hours and refrigerate for the remaining time.)
- When ready, pre-heat a grill or grill pan over medium-high heat. Once hot, brush the meat with vegetable oil and cook in batches for 1 to 2 minutes per side. Rest under aluminum foil until ready to use.
Arroz con Chepil
Chepil Rice
Chepil Rice recipe from Pati's Mexican Table Season 6, Episode 5 "From Pueblo to City"
Servings: 4 to 6 servings
Ingredients
- 3 tablespoons vegetable oil
- 2 cups jasmine white rice or extra long white rice
- 1/2 cup white onion finely chopped
- 3 garlic cloves finely chopped
- 1 to 2 serrano or jalapeño chiles finely chopped
- 4 cups chicken broth
- 1 teaspoon kosher or coarse sea salt
- 1 cup chepil or chipilin leaves or substitute for baby watercress
Instructions
- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until it becomes milky white, crackles and feels heavier as you stir it in the pan, about 3 minutes. Make room in the center of the pan, add the onion, garlic and chile, and cook for 2 to 3 minutes, stirring and mixing with the rice, until the onion begins to soften.
- Add the chicken broth and salt and stir once. Raise the heat to high, bring to a rolling boil, add the chepil leaves, stir, cover and reduce the heat to the lowest setting. Simmer 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not, but all the liquid has been absorbed, add 2 tablespoons of water, cover again, and cook for a couple more minutes.
- Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a fork, and serve.
Notes
Arroz con Chepil
Avocado, Watercress and Pecan Salad
Avocado, Watercress and Pecan Salad
Avocado, Watercress and Pecan Salad recipe from Pati's Mexican Table Season 6, Episode 2 "History of Oaxaca Cuisine"
Servings: 4 to 6 servings
Ingredients
- 1/2 cup pecans
- 1 clove garlic unpeeled
- 1 chile guajillo stemmed and seeded
- 2 to 3 Chiles de Arbol stemmed but not seeded
- 2 tablespoons sesame seeds
- 1 teaspoon kosher or coarse sea salt or to taste
- 1 teaspoon maple syrup or honey
- 2 tablespoons apple cider vinegar
- 3 tablespoons freshly squeezed lime juice
- 3 tablespoons olive oil
- 2 tablespoons vegetable oil
- 4 ounces watercress leaves and upper part of stems coarsely chopped
- 3 ripe avocados halved, pitted, cut into large chunks
- 2 scallions white and light green parts only, thinly sliced
Instructions
- Heat a comal or saute pan over medium heat. Once hot, add the pecans and toast for a couple minutes, flipping a few times. Remove from the heat. When cool enough to handle, coarsely chop and set aside.
- On the same heated comal or pan, toast the garlic clove in its husk for about 8 to 10 minutes, flipping every once in a while until charred and softened. Then, toast the gaujillo and arbol chiles for about one minute per side, until completely toasted but not burnt. Finally, toast the sesame seeds for a minute or two, stirring, until lightly browned.
- Break the toasted chiles into pieces, place them into a food processor and pulse until ground. Add the sesame seeds and pulse until finely ground. Add garlic clove, salt, honey, vinegar, lime juice, and olive oil and vegetable oil, and process until smooth. Set aside.
- In a salad bowl, place the watercress. Pour in some of the vinaigrette and toss to moisten the leaves. Incorporate the avocados and pecans, drizzle in the rest of the vinaigrette and gently toss. Garnish with the scallions and serve.
Notes
Ensalada de Aguacate con Berros y Nuez
Mashed Potato Cazuela
Mashed Potato Cazuela
Mashed Potato Cazuela recipe from Pati's Mexican Table Season 6, Episode 6 "Women of Oaxaca"
Servings: 6 to 8 servings
Ingredients
- 3 pounds Idaho or Yukon Gold potatoes peeled and diced
- 1/2 pound carrots peeled and cut into small dice
- 1 cup fresh peas or thawed from frozen
- 3 tablespoons unsalted butter
- 1 cup chopped white onion
- 1 tablespoon yellow mustard
- 2/3 cup Mexican crema
- 1 large egg lightly beaten
- 1 teaspoon kosher or coarse sea salt
- To taste freshly ground black pepper
- 1/3 cup chopped manzanilla olives stuffed with pimientos or more to taste
- 1/3 cup chopped pickled jalapeños or more to taste
Instructions
- Bring a large pot of salted water to a boil. Carefully drop in the diced potatoes and cook until a fork or pairing knife slides in easily, but the potatoes are still holding their shape, about 12 minutes. Remove with a slotted spoon or spider and place in a large bowl.
- Drop in the diced carrots and cook for just one minute, remove and set aside in a smaller bowl. Finally drop in the peas and cook for one minute, then remove and place in the bowl with carrots.
- Melt the butter in a small skillet over medium heat. Once it sizzles, add the onion and cook until wilted, stirring occasionally, about 3 to 4 minutes. Remove from the heat.
- Pre-heat the oven to 350 degrees Fahrenheit.
- Add the cooked onions, mustard, cream, egg, salt and pepper to the bowl with the potatoes, and gently mix and mash until well incorporated. Add the peas, carrots, olives and pickled jalapeños and mix well. Scrape into a 9” x 11” baking dish or into small individual ramekins.
- Bake for 20 to 25 minutes, until the top has slightly browned. Serve or keep warm.
Notes
Cazuela Istmeña de Puré de Papa
Oaxacan Sour
Oaxacan Sour
Oaxacan Sour recipe from Pati's Mexican Table Season 6, Episode 4 "The Mezcal Trail"
Servings: 4 cocktails
Ingredients
- 1 1/2 cups mezcal
- 3/4 cups freshly squeezed lime juice
- 1/2 cup pineapple juice
- 1/2 cup chipotle simple syrup
- Lime peel for garnish
Instructions
- Add all ingredients (except the lime peel) to a pitcher filled with ice. Stir vigorously and pour into a glass over ice. Garnish with the lime peel.
- Note: Chipotle Simple Syrup is best if made 48 hours ahead of time.
Notes
Sour Oaxaqueño
Smoky Guacamole
Smoky Guacamole
Smoky Guacamole recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"
Servings: 4 Servings
Ingredients
- 1 serrano or jalapeño chile or more to taste
- 2 garlic cloves unpeeled
- 1 slice of white onion about 1/2-inch thick
- 1 tablespoon freshly squeezed lime juice
- 1 teaspoon kosher or coarse sea salt or to taste
- 3 tablespoons cilantro leaves and upper stems coarsely chopped
- 3 ripe avocados halved, pitted, meat scooped out
Instructions
- Place the chile, unpeeled garlic and onion slice on a pre-heated comal or skillet set over medium heat, or place under the broiler on a sheet pan. Char or roast for about 10 minutes, flipping occasionally so they char evenly, until blackened. Remove from heat and set aside to cool.
- When cool enough to handle, peel the garlic and cut the stem from the chile.
- Coarsely chop, chile, garlic and onion. Place in bowl or molcajete, along with the lime juice and salt, and mash or mix until pasty. Incorporate the cilantro and avocados, and mash until you reach your desired consistency (I like it chunky). Done!
Notes
Guacamole Ahumado