Sweet Potato and Pecan Puree

Posted on by Pati Jinich
sweet potato puree
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4 from 7 votes

Sweet Potato and Pecan Puree

Sweet Potato and Pecan Puree recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: chipotles in adobo, mashed potatoes, mexican crema, nutmeg, pati's mexican table, pecans, sweet potato, Thanksgiving
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 1 cup pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1 cup whole milk
  • 3 pounds sweet potatoes peeled, cut into 3/4-inch pieces
  • 2 tablespoons adobo sauce from chipotles in adobo
  • 1/4 teaspoon kosher or coarse sea salt plus more to salt water
  • 4 tablespoons unsalted butter
  • 1/4 cup Mexican crema

Instructions

  • Place pecans, thyme and nutmeg in a small saucepan and cover with the milk. Set over low heat, once it comes to a gentle simmer, turn off heat and cover. Let it sit while the sweet potatoes cook.
  • Bring salted water to a rolling boil over high heat in a large pot. Carefully add the sweet potatoes, making sure the water covers them, and reduce heat to medium. Continue cooking at a medium simmer until the sweet potatoes are completely cooked through, soft, and the tip of a paring knife can easily slide through any piece, about 15 to 20 minutes. Drain.
  • Place half of the sweet potatoes and half of the pecan and milk mixture in a food processor. Puree until completely smooth, scrape onto a bowl. Repeat with the remaining half of the sweet potatoes and pecan and milk mixture, but this time add the adobo sauce and 1/4 teaspoon salt. Puree until completely smooth and scrape into the same bowl.
  • Set the same large pot that the sweet potatoes were cooked in over medium heat. Add the butter, and once it melts and bubbles, add the pureed sweet potatoes. Stirring with a spatula, pour in the crema and cook for a couple minutes more, until completely heated through. Serve.

Notes

Puré de Camote y Nueces

Spicy Brussel Sprouts with Pork Belly and Habanero

Posted on by Pati Jinich
spicy brussel sprouts with pork belly and habanero
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4.56 from 9 votes

Spicy Brussel Sprouts with Pork Belly and Habanero

Spicy Brussel Sprouts with Pork Belly and Habanero recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Cook Time3 hours
Total Time15 hours
Course: Side Dish
Cuisine: American, Mexican
Keyword: brussel sprouts, habanero, pati's mexican table, pork belly, Thanksgiving
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the pork belly:

  • 3 cups water plus 1/2 cup for baking
  • 1/4 cup kosher or coarse sea salt
  • 1/4 cup granulated sugar
  • 1 pound pork belly skinless and boneless
  • 1/2 cup homemade chicken broth or store bought

For the sauce:

  • 4 tablespoons unsalted butter
  • 4 cloves garlic finely minced
  • 1/3 cup soy sauce
  • 4 tablespoons sherry vinegar
  • 4 tablespoons agave syrup
  • 1/3 cup freshly squeezed orange juice
  • 1 habanero chile

For the brussel sprouts:

  • 4 tablespoons peanut oil
  • 2 pounds brussel sprouts trimmed and halved
  • Kosher or coarse sea salt to taste
  • Freshly ground pepper to taste
  • 2 scallions thinly sliced

Instructions

  • Place the pork belly in a large sealable plastic bag. Mix 3 cups of the water with the salt and sugar, and pour it into the bag. Seal tightly and let marinate 12 to 24 hours in the refrigerator. 
  • When ready to cook the pork belly, preheat the oven to 300 degrees Fahrenheit with the rack in the middle of the oven.
  • Remove the pork belly from the brine and place in a small baking dish. Add the chicken broth and remaining 1/2 cup of water. Cover tightly with aluminum foil and roast for 2 to 2 1/2 hours until pork belly is fork tender. Remove the aluminum foil, increase heat to 450 and roast for about 20 minutes until the top has crisped and browned and the inner fat has mostly melted. Remove from oven and let cool. Once cool enough to handle, slice into 1-inch pieces.
  • To a saucepan set over medium-low heat, add the butter. Once it has melted and is bubbling, add the garlic and cook until fragrant, about 1 minute. Add the soy sauce, sherry vinegar, agave syrup and orange juice, and stir to mix well. Poke a few holes in the habanero with a paring knife and add it to the sauce whole. It will release the flavor of the pepper without making the sauce super spicy. Bring to a simmer and let cook about 8 to 10 minutes until the sauce thickens and coats the back of a spoon.
  • In a large cast iron pan set over medium-high heat, heat the peanut oil. Add the brussel sprouts, season with salt and pepper to taste, and cook for about 12-15 minutes until crispy and browned on the outside and tender inside.
  • Plate the brussels sprouts on a large platter and top with the pork belly, drizzle with the sauce, and garnish with freshly sliced scallions.

Notes

Coles de Bruselas con Pork Belly y Habanero

Pepita and Cilantro Pesto

Posted on by Pati Jinich
pepita and cilantro pesto
Print Recipe
4.84 from 6 votes

Pepita and Cilantro Pesto

Pepita and Cilantro Pesto recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, pati's mexican table, pepitas, pesto, pumpkin seeds
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 cups cilantro leaves
  • 1 cup parsley leaves
  • 1 small clove garlic
  • 1/2 cup raw and hulled pumpkin seeds or pepitas
  • 1 cup olive oil
  • Kosher or coarse sea salt to taste

Instructions

  • In a food processor, add the cilantro, parsley, garlic, and pumpkin seeds. Turn on the processor and pour in the olive oil slowly in a thin stream. Season with salt to taste.

Notes

Pesto de Pepita y Cilantro

Serrano Chile in Lemon and Oil

Posted on by Pati Jinich

Serrano Chile in Lemon and Oil

Serranos en Aceite y Limón
1 / 2 cup approx.
Pati Jinich
Course: Sauce
Cuisine: Mexican
Keyword: lemon, olive oil, pati’s mexican table, serrano chiles
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Serrano Chile in Lemon and Oil recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”

Ingredients

  • 2 serrano chiles, deveined, seeds removed, and thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher or coarse sea salt

To Prepare

  • In a small bowl, add the chiles, lemon juice, olive oil and salt. Mix together and let marinate for at least 1 hour.
molcajete
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3.86 from 7 votes

Shrimp Rolls with Pepita and Cilantro Pesto

Posted on by Pati Jinich

shrimp rolls with pepita and cilantro pesto recipe
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4 from 8 votes

Shrimp Rolls with Pepita and Cilantro Pesto

Shrimp Rolls with Pepita and Cilantro Pesto recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, cilantro, grill recipes, grilling, pati's mexican table, Shrimp
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 teaspoon olive oil plus more for brushing buns
  • 1 small clove garlic finely chopped
  • 1 tablespoon cilantro finely chopped
  • Pinch kosher or coarse sea salt
  • 1 pound shrimp cleaned, deveined, tails removed
  • 2 tablespoons mayonnaise
  • 4 potato hot dog buns
  • 1 ripe avocado peeled and sliced
  • Pepita and Cilantro Pesto as desired
  • Serrano Chile in Lime and Oil as desired

Instructions

  • Preheat the grill to medium high.
  • In a large mixing bowl, add olive oil, garlic, cilantro and a pinch of salt. Mix together and add the shrimp. Toss to coat well and keep refrigerated until ready to grill.
  • Place the shrimp on the grill. You can skewer them so they’re easier to flip. Cook until they’re opaque in color, a few minutes per side. Remove from grill and let cool.
  • In a bowl, toss the grilled shrimp with the mayonnaise. Season with salt and pepper to taste.
  • Brush the insides of the hot dog buns with olive oil and place open faced onto the grill to lightly toast.
  • To the toasted buns, add a few slices of avocado and a good amount of the grilled shrimp with mayonnaise. Top with a drizzle of pepita pesto and a few – or many (depending on how spicy you like it) - drops of serrano chile oil.

Notes

Rollos de Camarón con Pesto de Pepita y Cilantro, recipe courtesy of Alisa Romano

Grilled Potato and Radicchio Salad

Posted on by Pati Jinich

grilled potato and radicchio salad
Print Recipe
4 from 5 votes

Grilled Potato and Radicchio Salad with Dijon Tarragon Vinaigrette

Grilled Potato and Radicchio Salad with Dijon Tarragon Vinaigrette recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: Mexican
Keyword: grill recipes, grilled salads, grilling, pati's mexican table, potatoes, Radicchio, tarragon, vinaigrette
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 1 shallot minced
  • 1/4 cup white wine vinegar
  • Pinch kosher or coarse sea salt
  • 2 tablespoons fresh tarragon minced
  • 2 tablespoons dijon mustard
  • 1/3 cup olive oil

For the salad:

  • 2 Yukon Gold potatoes washed and cut into 1-inch pieces
  • 3 tablespoons olive oil divided
  • 1/2 teaspoon kosher or coarse sea salt divided
  • 1/2 teaspoon freshly ground black pepper divided
  • 1/2 head radicchio cut into 2 wedges

Instructions

  • Preheat the grill to medium high.

For the vinaigrette:

  • In a medium size bowl, add the minced shallot, vinegar, salt, tarragon and mustard. Add olive oil in thin steady stream whisking as you pour to emulsify. Set it aside.

For the salad:

  • Place the potatoes in a large piece of aluminum foil, drizzle with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Then fold and seal the potatoes, as if creating a large aluminum foil package or envelope. Put it directly on the grill and cook for 30 minutes, flipping it once.
  • In a large bowl, season the radicchio with the remaining 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the radicchio for about 3 minutes per side. Remove from the grill and cut it into 1/2-inch slices.
  • Remove the potatoes from the grill, opening the package carefully as the steam will be piping hot. Transfer to a salad bowl, combine with the cut radicchio and toss with the prepared vinaigrette.

Notes

Ensalada de Papa y Achicoria con Vinagreta de Estragón

Grilled Pineapple with Mint and Vanilla Syrup

Posted on by Pati Jinich

Print Recipe
4.75 from 4 votes

Grilled Pineapple with Mint and Vanilla Syrup

Grilled Pineapple with Mint and Vanilla Syrup recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time40 minutes
Cook Time10 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: grill recipes, grilling, ice cream, mint, pati's mexican table, pineapple, vanilla
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the vanilla and mint syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1 vanilla bean
  • 2 cups fresh mint leaves  plus more for garnish

To serve:

  • 1 ripe pineapple cut into 1-inch slices
  • Canola oil for brushing on the pineapple
  • Vanilla ice cream for topping

Instructions

For the vanilla and mint syrup:

  • To make the mint and vanilla syrup, in a saucepan, add the water and sugar and let boil until sugar is completely dissolved. Remove from the heat.
  • Slice the vanilla bean lengthwise and carefully with a knife, scrape out the seeds. Add the seeds, the bean and mint leaves to the syrup. Let steep for at least a half hour.

To serve:

  • Preheat the grill to medium high.
  • Brush the pineapple slices with a little canola oil and place on the grill for 3 to 4 minutes per side, until the pineapple has grill marks and the juices start to caramelize.
  • Lay the grilled pineapple in a baking dish and pour the syrup over it, making sure to cover all of the slices. You can make this ahead and keep in the refrigerator.
  • To serve, place a slice of pineapple on a plate, add a generous scoop of vanilla ice cream on top. Drizzle on some more of the syrup on top and garnish with a couple of mint leaves.

Notes

Piña a la Parrilla con Jarabe de Menta y Vainilla, recipe courtesy of Alisa Romano

OREO Conchas

Posted on by Pati Jinich

I am happily torn between two countries.

Being a Mexican who has lived in the US for more than 18 years and is raising Mexican-American kids, I have gotten a sense of what fuels cravings for both the Mexican and the American palate. Because, like many others, my family and I live and breathe in the midst of the two cultures.

We live in a flavorful world where Spanglish thrives and food conveys so much emotion. It’s a type of borderless space where a distinct humor helps you laugh at things that could make you sad. A place where there are vibrant colors all around, sparkly prose, and the new mainstream Latin tastes.

So I was so excited when Nabisco asked me to come up with a few treats that combine both cultures into flavorful and meaningful meriendas (super delicious and special light meals or treats). The challenge was to find the perfect balance that could really showcase the Mexico in America and just how tasty it is.

And after some testing… I came up with a C-R-A-Z-Y treat!

It combines a craving from each country. Both cravings are responsible for many childhood memories. Both cravings shine even brighter with a side of cold milk for sipping, splashing or dunking. Both are loved by kids, and both make us grown ups feel like kids when we bite into them. Both make the people we love feel cared for and deliciously spoiled.

On the Mexico side, that craving is the concha (what Mexican on the face of this planet doesn’t love a concha?). In the US, it’s the OREO cookie (hands down!). Put them together and it is insane!

So, with much satisfaction, I hereby introduce you to the new OREO Concha. Aside from being irresistible, they are easy to make and will fill your house with an aroma that will take you back to Mexican panaderías.

I am one happy tester.

Please, go on, take a chance on these!

oreo conchas recipe
Print Recipe
4.41 from 5 votes

OREO Conchas

These OREO conchas combine a craving from each country I’m happily torn between. Both cravings are responsible for many childhood memories. Both shine even brighter with a side of cold milk for sipping, splashing or dunking. Both are loved by kids, and both make us grown ups feel like kids when we bite into them. Both make the people we love feel cared for and deliciously spoiled.
Prep Time2 hours 15 minutes
Cook Time15 minutes
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: bread, conchas, cookies, Mexican sweet breads, oreos, pan dulce, pati's mexican table
Servings: 24 mini conchas
Author: Pati Jinich

Ingredients

  • 2 packets (7 grams or .25oz each) active dry yeast
  • 2/3 cup whole milk lukewarm
  • 3 cups all-purpose flour divided
  • 1/3 cup granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • Pinch kosher or coarse sea salt
  • 1/2 cup unsalted butter cut into small cubes softened, plus more to butter the bowl
  • 3/4 cup unsalted butter softened
  • 10 OREO cookies finely crushed
  • 1/2 cup confectioners' sugar

Instructions

  • In a small bowl, combine the yeast and milk, stir, and let stand until ready to use. Make sure the milk is lukewarm (or room temperature) or the yeast will not react.
  • Butter a large mixing bowl, set aside.
  • Add 2 1/2 cups of the flour and the granulated sugar to the bowl of a stand mixer fitted with the dough hook. Add the whole egg, egg yolk and a pinch of salt, and beat on low speed for 1 minute. Gradually add the milk and yeast mixture and the butter cubes, a few at a time, mixing well after each addition. Beat on medium speed for about 7 to 8 minutes, or until the dough looks shiny and pulls away from the sides of the bowl and is beginning to form a ball around the hook.
  • Transfer the dough to the large buttered bowl and cover with a clean kitchen towel. Place it in the warmest part of your kitchen, away from any drafts. Let rise anywhere from 1 to 1 1/2 hours, or until it has doubled in size.
  • Meanwhile, with a fork, mash the remaining 3/4 cup of butter in a medium bowl until smooth. Add the cookie crumbs, confectioners' sugar, and the remaining flour and mix thoroughly. Form into a ball and wrap in plastic wrap. Let stand at room temperature until ready to use.
  • Once it has risen, roll the dough into 24 balls and place them on 2 parchment-lined baking sheets. Moisten your hands in water and roll the cookie crumb mixture into 24 small balls, then press each one to flatten and place on the tops of the dough balls - pressing gently into the dough to secure. Use the tip of a sharp knife to cut crisscross marks on top of each slightly flattened ball.
  • Let the conchas rise in the warmest part of your kitchen for 40 to 45 minutes or until doubled in size. About 10 to 15 minutes before ready to bake, preheat your oven to 350 degrees fahrenheit.
  • Bake the conchas for 15 minutes or until lightly browned. Transfer to wire racks and let cool until you can't resist biting into them!

Achiote Rubbed Fish

Posted on by Pati Jinich

Tikin Xic or Achiote Rubbed Fish recipe
Print Recipe
4 from 8 votes

Achiote Rubbed Fish

Achiote Rubbed Fish recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, allspice, bitter orange juice, bronzino, corn tortillas, fish, guajillo chiles, pati's mexican table, red snapper, sea bass, snook
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 red snapper, snook, sea bass, or bronzino fillets deboned (about 6 ounces each)
  • 2 dried guajillo chiles stemmed and seeded
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons white distilled vinegar
  • 4 ounces (or 6 tablespoons) achiote paste
  • 9 cloves garlic
  • 1/4 cup white onion coarsely chopped
  • 5 whole cloves hard stems removed
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon kosher or coarse sea salt divided
  • 1 tablespoon vegetable oil
  • Warm corn tortillas optional

Instructions

  • Place the fish in a large baking dish.
  • Toast the guajillo chiles on a pre-heated comal or skillet, set over medium heat, for about 30 seconds per side. Place the toasted chiles in a saucepan, cover with water, and set over medium-high heat. Simmer until chiles rehydrate, soften and plump up, about 10 to 12 minutes.
  • In the jar of a blender, add rehydrated guajillos, plus a couple tablespoons from their simmering liquid, as well as the orange juice, lime juice, vinegar, achiote paste, garlic, onion, cloves, allspice, pepper and salt. Purée until completely smooth.
  • Pour the marinade over the fish, making sure the fish is completely covered in the marinade on both sides. Cover with plastic wrap and let it marinate in the refrigerator anywhere from 30 minutes to 12 hours.
  • When ready to bake, remove from the refrigerator at least 15 minutes ahead of time to bring to room temperature. Preheat oven to 450 degrees Fahrenheit.
  • Butter a large baking dish and place the marinated fish, skin side down. Reserve the remaining marinade.
  • Bake the fish anywhere from 10 to 15 minutes, depending on the thickness of the fish, until it flakes the fish with a fork. It should be moist and look opaque, but don't let it get dry and overdone.
  • While the fish cooks, place a saucepan over medium heat and heat the oil. Once it is hot, pour in the marinade; it will splatter so you may want to use a lid as a shield. Simmer for 8 to 10 minutes, partially covered, stirring often, until the marinade has thickened to a light puree or thick sauce consistency. Serve in a small bowl with a spoon, for your guests to add more sauce to the fish as they eat it, or to spoon over the tacos if making.

Notes

Tikin Xic

Roasted Broccoli & Cauliflower with Queso Cotija Dressing

Posted on by Pati Jinich

Roasted Broccoli and Cauliflower with Queso Cotija dressing recipe
Print Recipe
4.67 from 6 votes

Roasted Broccoli & Cauliflower with Queso Cotija Dressing

Roasted Broccoli & Cauliflower with Queso Cotija Dressing recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: broccoli, cauliflower, chiles de arbol, cotija cheese, mexican crema, pati's mexican table, roasted vegetables, Vegetarian
Servings: 5 to 6 servings
Author: Pati Jinich

Ingredients

For the vegetables:

  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed orange juice
  • 3 chopped chiles de arbol or 1 generous teaspoon red pepper flakes
  • 1/2 cup olive oil plus more for brushing
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds broccoli cut into 1/4" vertical slices, including thick part of stem
  • 2 pounds cauliflower cut into 1/4" vertical slices, including thick part of stem

For the dressing:

  • 1/2 cup crumbled queso cotija
  • 2/3 cup Mexican crema
  • 1/2 cup vegetable oil
  • 2 teaspoons sherry vinegar
  • 2 tablespoons water
  • 1 clove garlic
  • 1/2 teaspoon kosher or coarse sea salt or to taste

Instructions

For the vegetables:

  • Preheat oven to 475 degrees Fahrenheit.
  • Mix the lime juice, orange juice, olive oil, chile de arbol, 1 teaspoon salt and freshly ground black pepper.
  • Brush 2 large baking sheets with olive oil. Place the broccoli and cauliflower on each baking sheet, making sure that it is well spread out and not crowded. Evenly pour the orange juice mixture all over the vegetables.
  • Place in the oven and bake for 25 to 30 minutes, flipping once in between, until well roasted and considerably charred. Remove from the oven.

For the dressing:

  • In the jar of the blender, combine the queso cotija, Mexican crema, vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt. Puree until smooth.
  • Serve the broccoli and cauliflower in an extended platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking.

Notes

Brócoli y Coliflor Rostizadas con Aderezo de Queso Cotija

Hard Waffer Rolls

Posted on by Pati Jinich

Hard Waffer Rolls or Marquesitas recipe
Print Recipe
4 from 8 votes

Hard Waffer Rolls

Hard Waffer Rolls recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cheese, Chocolate, Crepes, marquesitas, pati's mexican table, Yucatán Peninsula
Servings: 6 to 8 rolls
Author: Pati Jinich

Ingredients

For the batter:

  • 4 eggs plus 2 egg whites
  • 2/3 cup granulated sugar
  • 3/4 cup canola oil
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher or coarse sea salt
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract

For the filling:

  • 2 cups Edam cheese shredded, optional
  • 1 cup chocolate hazelnut spread optional
  • Jam of your choice optional

Instructions

  • Add all of the batter ingredients to a blender and puree until smooth. Set aside and let rest for 10 minutes, or cover and refrigerate up to 12 hours. Stir before using.
  • Heat a 10” crepe pan or flat bottomed non-stick skillet over medium-high heat. Once hot, pour about 1/4 cup of batter and spread out in a circular shape to cover the entire pan. You want to create a very thin layer. Once the bottom begins to become toasted and golden, loosen the edges with a spatula and flip to toast the other side. Continue to flip another 2 times until the batter starts to crisp.
  • Add desired filling - chocolate hazelnut spread and Edam cheese are traditional to the Yucatán Peninsula. Roll up into a big and wide roll. As soon as, you remove it from the heat it will begin to crisp up like a wafer cone. Enjoy!

Notes

Marquesitas

Lima Soup

Posted on by Pati Jinich

lima soup or sopa de lima
Print Recipe
4.25 from 8 votes

Lima Soup

Lima Soup recipe from Pati's Mexican Table Season 5, Episode 8  “Valladolid: A Day to Explore”
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken, cilantro, corn tortillas, habanero, lima, pati's mexican table, sofrito, soup
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the broth:

  • 5 cloves garlic unpeeled
  • 2 chicken breasts (about 1 1/2 pounds)
  • 12 cups water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3 bay leaves
  • 3 whole cloves
  • 2 1/2 teaspoons kosher or coarse sea salt or more to taste
  • 1/4 teaspoon freshly ground black pepper

For the sofrito:

  • 2 tablespoons vegetable oil plus more for frying tortilla strips
  • 1/2 red onion chopped (about 1 cup)
  • 1 green or yellow bell pepper stemmed, seeded and chopped
  • 1/2 pound ripe tomatoes chopped
  • 1/2 teaspoon kosher or coarse sea salt

To serve:

  • 6 to 8 Corn tortillas cut into 2"x1/2" strips
  • 1 thinly sliced lima (lemon or lime) for garnish
  • 2 to 3 limas (lemon or lime) to add right before serving
  • 1/2 cup fresh cilantro leaves and upper stems chopped, for garnish
  • 1 habanero chile finely chopped (optional)

Instructions

For the broth:

  • Place the unpeeled garlic cloves under the broiler, or on a pre-heated comal set over medium heat, and roast or char for 10 minutes, flipping a couple times in between, until completely blackened. Set aside.
  • Place chicken breasts in a soup pot and cover with 12 cups water. Add the charred garlic cloves, oregano, thyme, bay leaves, whole cloves, salt and pepper, and bring to a simmer over medium heat. Partially cover with a lid and cook for 40 minutes, until the chicken is completely cooked through yet still tender. Remove from the heat. Remove the chicken breasts and once cool enough to handle, shred into fine pieces. Strain the broth into a large bowl, incorporate the shredded chicken, and reserve.

For the sofrito:

  • Rinse and dry the soup pot. Heat the oil over medium-high heat. Once hot, add the onion, bell pepper, tomato and 1/2 teaspoon salt. Cook, stirring often, for about 10 minutes until the vegetables are completely cooked through and practically mashed and mushy.
  • Pour the reserved chicken broth and shredded chicken into the pot with the sofrito, bring back to a simmer, and cook partially covered for 8 to 10 minutes, until all the flavors have come together.
  • Heat about 1/4" of oil in a deep skillet or casserole and set over medium heat. Once hot, working in batches, flash fry the corn tortilla strips for 10 to 15 seconds until lightly golden, and remove with a slotted spoon or spider. Place on a plate covered with paper towels, drain and lightly season with salt. Alternatively, you spread the tortilla strips on a baking sheet and bake at 275 degrees Fahrenheit for 10 to 15 minutes, flipping once in between.

To serve:

  • Ladle the soup into bowls and add a couple very thin slices of lima. Top with tortilla strips, and give everyone a half a lima to squeeze into their soup right before they eat it. Additionally, you may set out chopped cilantro and habanero for everyone to garnish as they please.

Notes

Sopa de Lima

Tomato and Onion Pork Loins

Posted on by Pati Jinich

lomitos de valladolid
Print Recipe
4.86 from 7 votes

Tomato and Onion Pork Loins

Tomato and Onion Pork Loins recipe from Pati's Mexican Table Season 5, Episode 8  “Valladolid: A Day to Explore”
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, black beans, corn tortillas, onion, pati's mexican table, pork, Tomatoes
Servings: 5 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons lard or vegetable oil
  • 2 pounds pork tenderloin cut into 1/2" chunks, remaining fat left on
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup white onion chopped
  • 2 1/2 pounds very ripe tomatoes cored and diced, don't discard juices or seeds

To Serve:

Instructions

  • Heat the lard or vegetable oil in a large casserole set over medium-high heat. Add the pork pieces, sprinkle with salt and pepper, and let the meat cook for a minute or two. Add the onion, stir and let cook for a minute or two. Incorporate the diced tomatoes, mix well, cover and reduce heat to medium low.
  • Cook, stirring occasionally, until the meat is completely cooked through and the tomatoes have cooked down into a mushy paste, about an hour to an hour and 10 minutes. Remove the lid, taste for salt and add more if need be, stir, and continue cooking until there is almost no moisture in the casserole.
  • To serve, place two toasted corn tortillas on a plate, spoon refried black beans on top and ladle the meat on top of the beans. Place a couple avocado slices on the side.

Notes

Lomitos de Valladolid

Tropical Mint Pineapple Lime Smoothie

Posted on by Pati Jinich

Tropical Mint Pineapple Lime Smoothie
Print Recipe
4.60 from 5 votes

Tropical Mint Pineapple Lime Smoothie

Tropical Mint Pineapple Lime Smoothie recipe from Pati's Mexican Table Season 5, Episode 8 "Valladolid: A Day to Explore"
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Mexican
Keyword: lime, mint, pati's mexican table, pineapple
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 4 to 5 cups fresh pineapple cut into chunks
  • 1 lime zested and juiced
  • 1/4 cup mint leaves packed, plus extra for garnish
  • 1 cup ice
  • 1 tablespoon agave syrup (optional)

Instructions

  • Add all ingredients to a blender and puree until smooth. Garnish with mint and/or pineapple cubes and serve.

Notes

Licuado de Menta, Piña y Limón

Latin-Style Tamarind Syrup

Posted on by Pati Jinich

Print Recipe
3.88 from 8 votes

Latin-Style Tamarind Syrup

Latin-Style Tamarind Syrup recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time2 hours 10 minutes
Cook Time35 minutes
Course: Sauce
Cuisine: Mexican
Keyword: lime, pati's mexican table, Tamarind
Servings: 1 cup
Author: Pati Jinich

Ingredients

  • 1/2 pound dried tamarind pods with their shell
  • 2 cups boiling water
  • 3/4 cup granulated sugar
  • 1 tablespoon freshly squeezed lime juice

Instructions

  • Remove the outer pod from the tamarinds, discard, and place the pulp in a bowl. Cover them with 2 cups boiling water and let them sit anywhere from 2 to 24 hours.
  • With your hands, clean then tamarinds of the large seeds and strains/threads. Strain in a colander, pressing with your hands or a spoon to get as much pulp as possible.
  • Place the resulting tamarind juice in a saucepan. Bring to a boil, add the sugar, and let it simmer over medium heat for 30 minutes. The juice should have thickened considerably, to a thick syrup consistency.
  • Squeeze in the fresh lime juice, let it simmer for a couple more minutes and let it cool. Refrigerate and store in a tight lid container. The concentrate will keep for months.

Charred Red Onion Salsa

Posted on by Pati Jinich

charred red onion salsa recipe
Print Recipe
4.84 from 6 votes

Charred Red Onion Salsa

Charred Red Onion Salsa recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: cilantro, pati's mexican table, red onion, Salsa
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 red onions unpeeled
  • 3 limes juiced (about 1/4 cup)
  • 2 to 3 tablespoons cilantro chopped
  • Kosher or coarse sea salt to taste

Instructions

  • Preheat grill to high.
  • Char onions until skins are blackened and they soften. When cool enough to handle, peel and cut into 1-inch pieces. Place in a bowl and stir to combine with lime juice, cilantro and salt to taste.

Notes

Salsa de Cebollas Encurtidas

Yucatecan Grilled Pork

Posted on by Pati Jinich

yucatecan grilled pork or pok chuk recipe
Print Recipe
5 from 4 votes

Yucatecan Grilled Pork

Yucatecan Grilled Pork recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time2 hours 10 minutes
Cook Time6 minutes
Total Time2 hours 16 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bitter orange juice, black beans, chiltomate, corn tortillas, garlic, pati's mexican table, pork
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

To Serve:

Instructions

  • In a blender, combine bitter orange juice, garlic, salt and pepper, and puree until smooth. Place pork in a dish and pour marinade over. Cover and refrigerate for at least 2 hours or up to overnight.
  • Heat a grill to high. Drain pork from marinade and grill until cooked through, about 2 to 3 minutes per side. Serve with a side of Chiltomate, red onion salsa, a wedge of bitter orange or lime, tortillas and black bean puree.

Notes

Pok Chuc, recipe courtesy of Kinich Restaurant

Yucatecan Style Lasagna

Posted on by Pati Jinich

yucatecan style lasagna recipe
Print Recipe
5 from 7 votes

Yucatecan Style Lasagna

Yucatecan Style Lasagna recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, beer, Chorizo, edam cheese, ground beef, Lasagna, orange juice, pasta, pati's mexican table, ricotta, Yucatán Peninsula
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup olive oil
  • 1 pound Mexican chorizo casings removed, coarsely chopped
  • 1 pound ground beef
  • 1 large red onion finely chopped
  • 5 cloves garlic finely chopped
  • 1 green bell pepper finely chopped (about 1 cup)
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons achiote paste
  • 1 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher or coarse sea salt
  • 4 cups homemade chicken broth or store bought, divided
  • 1 cup light beer
  • 1 28-ounce can crushed tomatoes
  • 1 pound lasagna noodles
  • 2 cups ricotta cheese
  • 3 cups Edam cheese grated

Instructions

  • Heat oil in a casserole over medium-high heat. Add chorizo and beef and cook for 6 to 7 minutes until it starts to brown. Make room in the middle, add onion, garlic and bell pepper, and cook for 9 to 10 minutes until vegetables have completely softened, juices have all been absorbed, and meat has browned further.
  • Meanwhile, in a blender, puree orange juice, lime juice, achiote paste, tomato paste, oregano, salt and a cup of the chicken broth, until completely smooth.
  • Pour beer into the casserole with the meat and cook for 4 to 5 minutes, until it starts cooking off. Reduce heat to medium and pour in the achiote paste mixture. Stir and cook for 4 to 5 minutes, until sauce is very thick. Add crushed tomatoes and the rest of the chicken broth, mix very well, reduce heat to lowest possible setting and cover. Cook for 20 minutes, uncover, raise heat to medium heat and cook for 10 more minutes, then turn off heat.
  • Place rack in the middle of the oven. Preheat to 375 degrees Fahrenheit.
  • Cook 1 pound of lasagna noodles in salted water with a splash of olive oil until al dente. Drain.
  • Coat the bottom of a 9x13 baking dish with about one cup of meat sauce. Drape pasta sheets, covering bottom of the pan entirely. Cover with about 1/3 of the remaining sauce, then add 1/3 of the ricotta cheese in dollops all spread out. Cover with more draped pasta, repeat with 1/3 of the sauce and 1/3 of the ricotta cheese. Repeat one more time and add the Edam cheese on top.
  • Lightly cover the pan with aluminum foil and place in the oven for 40 minutes. Remove foil and leave in the oven for another 20 minutes, until cheese is completely melted, crisp and browned and lasagna is completely set.

Notes

Lasaña Yucateca

Pepita Brittle

Posted on by Pati Jinich

pepita brittle recipe
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4 from 7 votes

Pepita Brittle

Pepita Brittle recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Mexican
Keyword: pati's mexican table, pepitas, piloncillo, pumpkin seeds, Sweet, Yucatán Peninsula
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 2 cups raw hulled pumpkin seeds or pepitas, lightly toasted
  • 1 tablespoon unsalted butter at room temperature divided
  • 1/2 cup water
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons piloncillo grated or more brown sugar
  • 2 tablespoons corn syrup
  • Vegetable oil to grease the spatula
  • 1/2 teaspoon baking soda
  • Sprinkle of kosher or coarse sea salt optional

Instructions

  • Heat a medium skillet over medium-low heat. Add the pumpkin seeds and let them toast, slightly, until they start making popping sounds and have begun to darken, 3 to 4 minutes. Scrape onto a bowl and let cool.
  • Use 1/2 tablespoon of the butter to grease a 6” x 10” nonstick rimmed baking sheet.
  • In a medium saucepan set over medium-low heat, combine the water, brown sugar, granulated sugar, piloncillo and corn syrup. Stir with a wooden spoon or spatula until the sugars dissolve. After 15 minutes or so, the mixture will have achieved a very thick syrup consistency and will be actively bubbling. Check with a candy thermometer to make sure it reaches 290 degrees Fahrenheit (but no more than 300 degrees), or the sugar is at “punto de bola” or “hard crack” stage, then, turn off the heat.
  • Now you have to move fast: Grease a spatula with vegetable oil. Remove the saucepan from the heat, add the baking soda, the remaining butter, and the pumpkin seeds, and quickly stir as fast as you can. The mixture will be bubbling for a few seconds. Stir well and immediately scrape the mixture onto the buttered baking sheet, as it hardens incredibly fast. Spread evenly with the greased spatula to about 1/4" thickness. Sprinkle salt on top if desired.
  • Let cool for 20 to 25 minutes and break into pieces. If you want to cut the brittle in even square or rectangle shapes, use a moist knife to do so a few minutes after you poured, before it really hardens. Leave it to further cool, dry and harden.
  • The brittle will keep for a month in an air-tight container.

Notes

Palanqueta de Pepita

Avocado Crema

Posted on by Pati Jinich

Avocado Crema
Print Recipe
4.72 from 7 votes

Avocado Crema

Avocado Crema recipe from Pati's Mexican Table Season 5, Episode 6 "Ancient Yucatán with my Boys"
Prep Time3 minutes
Cook Time5 minutes
Total Time8 minutes
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, lime, mexican crema, pati's mexican table
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 ripe avocados halved, pitted and meat scooped out
  • 1/2 cup Mexican crema
  • 1 clove garlic
  • 1/4 cup freshly squeezed lime juice
  • 1/2 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Combine the avocado, crema, garlic, lime juice and salt in a blender or food processor and puree until smooth.

Notes

Crema de Aguacate

Pickled Red Onions a la Yucateca

Posted on by Pati Jinich

Pickled Red Onions A La Yucateca
Print Recipe
4.84 from 6 votes

Pickled Red Onions a la Yucateca

Pickled Red Onions a la Yucateca recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: allspice, banana chiles, bitter orange juice, jalapeno, pati's mexican table, pickled, pickled red onions, red onion, Yucatán Peninsula
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 cup bitter orange juice or its substitute
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 large red onion thinly sliced
  • 2 bay leaves
  • 1 banana pepper or jalapeño roasted, broiled, or charred

Instructions

  • Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.
  • Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.
  • Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.

Notes

Cebollas Encurtidas Yucatecas

Fast Track Chicken Pibil Sandwich

Posted on by Pati Jinich

Fast Track Chicken Pibil Sandwich
Print Recipe
4.84 from 6 votes

Fast Track Chicken Pibil Sandwich

Fast Track Chicken Pibil Sandwich recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, Avocado, chicken, pati's mexican table, pibil, pickled red onions, Sandwich, Tomatoes, Yucatán Peninsula
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 1/2 pound ripe tomatoes
  • 1/4 red onion outer layer removed
  • 3 cloves garlic unpeeled
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 2 cups homemade chicken broth or store bought, divided
  • 2 tablespoons canola or safflower oil
  • 1/4 cup freshly squeezed grapefruit juice
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup white distilled vinegar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • Freshly ground pepper to taste
  • 2 tablespoons achiote paste chopped (the paste that comes in a bar, not a jar!)
  • 6 cups cooked shredded chicken from homemade broth or rotisserie chicken (may substitute turkey)
  • Soft buns (hamburger or potato buns)
  • Avocado Crema
  • Pickled Red Onions a la Yucateca

Instructions

  • Preheat the broiler. Line a baking sheet or roasting pan with foil. Place the whole tomatoes, onion and unpeeled garlic cloves on the foil and set under the broiler, 3 to 4 inches from the heat. Broil for 4 to 5 minutes, until charred on one side. Flip over and broil for another 4 to 5 minutes, until the skin is blistered and completely charred. The tomatoes should be very soft with the juices beginning to run out. Remove from heat.
  • Once cool enough to handle, quarter the tomatoes and place in a blender jar along with any juices from the baking sheet. Peel the garlic cloves and add to the blender along with the onion, salt and 1 cup of the chicken broth. Puree until completely smooth.
  • Heat the oil over medium heat in a casserole or soup pot until hot but not smoking. Pour in the puree and cover partially, as the sauce will sizzle and jump. Cook, stirring occasionally, for 7 to 8 minutes, or until the sauce thickens and darkens considerably.
  • Meanwhile, combine the grapefruit juice, orange juice, lime juice, vinegar, oregano, cumin, allspice, pepper, chopped achiote paste, and the remaining cup of chicken broth in the blender and puree until completely smooth.
  • Stir the puree into the tomato sauce and bring back to a simmer. Simmer 5 minutes, then add the shredded chicken. Mix together well and continue to cook, uncovered, until the chicken has absorbed most of the sauce, about 5 minutes. The finished dish should be very moist but not wet or soupy.
  • To serve, scoop about 1 cup of the chicken pibil onto the bottom half of a soft bun. Top with avocado crema and a few pickled red onions a la Yucateca. Cover with the top half of the bun to form a sandwich.

Notes

Sandwich de Pollo Pibil Rápido

Carrot and Sweet Potato Oven Fries

Posted on by Pati Jinich

carrot and sweet potato oven fries
Print Recipe
4.80 from 5 votes

Carrot and Sweet Potato Oven Fries

Carrot and Sweet Potato Oven Fries recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: carrots, chiles de arbol, fries, pati's mexican table, roasted vegetables, sweet potato, Vegetarian, Yucatán Peninsula
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 2 large carrots peeled and cut into 1/4-inch thick coins
  • 1 sweet potato peeled, quartered, and sliced into 1/4-inch thick triangles
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 dried chiles de arbol thinly sliced

Instructions

  • Preheat your oven to 450 degrees Fahrenheit, put the rack in the top third position.
  • Place carrots and sweet potatoes on baking sheet and toss with oil, salt and chiles.
  • Spread into a single layer and roast for 15-20 minutes until crisply and lightly browned, turning vegetables halfway through. Sprinkle with more salt to taste if needed. Serve right away.

Notes

Doraditos de Camote y Zanahoria

Mango Habanero Hot Sauce

Posted on by Pati Jinich

mango habanero hot sauce
Print Recipe
4.67 from 6 votes

Mango Habanero Hot Sauce

Mango Habanero Hot Sauce recipe from Pati's Mexican Table Season 5, Episode 5 "Campeche: Tale of a Pirate City"
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Sauce
Cuisine: Mexican
Keyword: carrots, habanero, hot sauce, mango, pati's mexican table, Salsa
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 carrot cut into 1-inch chunks
  • 1/2 white onion chopped in large pieces
  • 1/2 cup water
  • 3 mangoes cut into 1-inch chunks
  • 1-2 habanero chiles keep whole, stems removed
  • 1/2 cup white distilled vinegar
  • 1 tablespoon agave syrup or honey or sugar
  • 1 teaspoon kosher or coarse sea salt

Instructions

  • Place the carrots, onion and water in a blender and puree. Add the mangoes and puree until smooth. Carefully, adding one at a time, blend in the habaneros for one more minute until smooth.
  • Pour the mixture into a large saucepan, add the vinegar, agave syrup and salt. Bring to a boil, reduce heat to low, cover partially with a lid and simmer until the sauce coats the back of a wooden spoon, about 30 minutes. Stir every 8 to 10 minutes to make sure doesn't stick to the bottom of the pan.
  • Remove from the heat and let cool before serving.

Notes

Salsa Picante de Mango y Habanero

Coconut Shrimp

Posted on by Pati Jinich

Coconut Shrimp
Print Recipe
4.67 from 6 votes

Coconut Shrimp

Coconut Shrimp recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: coconut, corn flakes, fried food, pati's mexican table, Shrimp
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 cup unsweetened coconut flakes
  • 1 cup sweetened coconut flakes
  • 1 cup corn flake crumbs
  • 1 teaspoon kosher or coarse sea salt divided
  • Freshly ground pepper to taste
  • 4 large eggs well beaten
  • 1 cup all-purpose flour
  • Vegetable oil for frying
  • 2 pounds extra large shrimp tails on
  • Serve with Mango Habanero Hot Sauce

Instructions

  • On a large plate, combine unsweetened and sweetened coconut flakes with the corn flake crumbs and ½ teaspoon salt and freshly ground black pepper. Set aside.
  • Crack the eggs into a mixing bowl and beat them well with a whisk or fork along with the remaining ½ teaspoon salt. Set aside.
  • Pour the all-purpose flour onto another large plate and set aside.
  • Add enough oil to a large frying pan or casserole to get about 3/4-inch height. Set over medium heat.
  • One by one, dredge the shrimp in the flour so they are completely covered and shake off the excess. Then, dip them completely in the beaten egg mixture. Immediately coat them with the coconut mix, but do so gently so the coconut won’t fall off: place each egg coated shrimp on the plate and with your hands add some of the coconut mix on top, pressing lightly so they are completely covered. Don’t shake them off at this point. Set them aside on a plate or board.
  • Once you are done coating the shrimp, check your oil. If you have a thermometer, it should be around 350 degrees Fahrenheit. You may raise the temperature to medium-high if it isn’t still there. Another way to test is to dip in the tip of a shrimp, the oil should actively and happily bubble all around it.
  • Fry the shrimp in batches, without overcrowding the pan, until they are cooked through, crisp and golden brown, about 1 to 2 minutes per side. Flip them using rubber tip tongs from the tail, so you don’t break the beautiful coconut coating. Don’t over cook them either! Place them on a drying rack or platter covered with paper towel, and serve.

Notes

Camarones al Coco

To-Die-For Ceviche

Posted on by Pati Jinich

To Die For Ceviche
Print Recipe
4.86 from 7 votes

To-Die-For Ceviche

To-Die-For Ceviche recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, cacao nibs, Ceviche, flounder, grouper, jalapeno, mango, pati's mexican table, red snapper, rock fish, tomatillos, trout
Servings: 2 to 4 servings
Author: Pati Jinich

Ingredients

  • 3/4 cup freshly squeezed lime juice
  • 3/4 cup freshly squeezed orange juice
  • 1/4 cup olive oil
  • 2 jalapeño chiles stemmed and coarsely chopped, seeding optional
  • 1/2 cup celery sliced
  • 1/2 cup red onion halved and thinly sliced, divided
  • 1/2 cup cilantro leaves and upper stems chopped, divided
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1 pound red snapper filet cut into about 1/2-inch dice (may substitute another mild flavored fish like grouper, trout, flounder, sole or rock fish)
  • 1 cup (about 1 large) ripe mango diced
  • 1 cup (about 1 large) ripe avocado diced
  • 1/3 cup (about 2) tomatillos husked, scrubbed, and diced
  • 2 tablespoons cacao nibs optional
  • Tortilla chips or tostadas

Instructions

  • Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.
  • Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
  • When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

Notes

Ceviche Que Te Mueres

Fish in Green Sauce

Posted on by Pati Jinich

fish in green sauce recipe
Print Recipe
4.67 from 6 votes

Fish in Green Sauce

Fish in Green Sauce recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bitter orange juice, cilantro, fish, fish broth, green sauce, pati's mexican table, snook
Servings: 2 servings
Author: Pati Jinich

Ingredients

For the Fish:

  • 1/4 cup cilantro leaves
  • 1/4 cup water
  • 1/4 cup freshly squeezed lime juice
  • 3 cloves garlic
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 8-ounce snook filets skins removed
  • 2 tablespoons olive oil

For the Sauce:

Instructions

  • In a blender, puree cilantro, water, lime juice, garlic, salt and pepper until smooth. Place fish on a rimmed plate and pour marinade over, turning to coat. Let sit 5 minutes.
  • To prepare the sauce, in a blender, puree olive oil, bitter orange juice, cilantro, parsley, chives, salt and a pinch of pepper until smooth. Pour into a small saucepan and place over medium-high heat. When sauce starts to boil, add broth and season to taste with salt and pepper.
  • Heat oil in a skillet over medium high heat. Sear fish filets until golden and cooked through, about 2-3 minutes per side. Transfer to plates and spoon over warm green sauce to serve.

Notes

Pescado en Salsa Verde, recipe courtesy of La Pigua

Radish Pico

Posted on by Pati Jinich

radish pico
Print Recipe
4.70 from 10 votes

Radish Pico

Radish Pico  recipe from Pati's Mexican Table Season 5, Episode 4 "Sunday Family Food"
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: jalapeno, lime, pati's mexican table, Pico de Gallo, radish, serrano chiles
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 10 to 12 radishes cut into matchsticks (about 2 cups)
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Chopped fresh cilantro (optional)
  • Finely chopped jalapeño or serrano (optional)

Instructions

  • Mix all the ingredients in a bowl. Let sit for at least 5 minutes and serve.

Notes

Pico de Rábanos

Pork Tenderloin Enchiladas with Mole Verde

Posted on by Pati Jinich

pork tenderloin enchiladas
Print Recipe
5 from 8 votes

Pork Tenderloin Enchiladas with Mole Verde

Pork Tenderloin Enchiladas with Mole Verde recipe from Pati's Mexican Table Season 5, Episode 4 “Sunday Family Food”
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, Enchilada, jalapeno, mole verde, pati's mexican table, pepitas, pork, pumpkin seeds, serrano chiles, tomatillos
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the Pork Tenderloin:

  • 2 pounds pork tenderloin either 1 large or 2 smaller tenderloins
  • 5 garlic cloves minced or pressed
  • 3 tablespoons finely chopped fresh sage or 1 tablespoon dried
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons olive oil divided

For the Mole Verde:

  • 1 pound tomatillos husked, scrubbed and rinsed
  • 2 garlic cloves peeled
  • 2 serrano or jalapeño chiles or to taste
  • 3/4 cup raw hulled pumpkin seeds
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 cup coarsely chopped white onion
  • 3 romaine lettuce leaves rinsed, dried and torn into pieces
  • 1 1/2 cups cilantro leaves and upper part of stems
  • 1 cup parsley leaves and upper part of stems
  • 2 tablespoons canola or safflower oil
  • 1 1/2 cups meat juices from cooked tenderloin or substitute chicken broth or water

To Assemble and Serve:

Instructions

To prepare the tenderloin:

  • Preheat the oven to 375 degrees Fahrenheit.
  • Using a sharp knife, make an approximately 1/4-inch deep slit down the length of the tenderloin(s), from one end to the other.
  • In a small bowl, mix the garlic with the sage, salt, pepper and 4 tablespoons of the olive oil. And spread this seasoning paste all over the meat, including inside of the slit.
  • Tie the meat with kitchen twine, or if you have two smaller pork tenderloin pieces, tie them together one on top of the other. To tie, cut a long string of kitchen twine and wrap it around the meat at one end, about 1-inch from the end. Tie a knot leaving two long ends, and with the remaining string, criss-cross over and around the meat down the length of the meat. Wrap around one more time at the other end and tie another knot. (Though no marinating time is necessary, you may cover and refrigerate for up to 24 hours in advance.)
  • Heat a large, ovenproof casserole or a deep, 12-inch skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the tenderloin and brown on all sides, about 6 minutes total.
  • If you used a skillet to brown the meat, transfer it to an ovenproof casserole or baking dish. Add 3 cups of water and place in the oven. Roast for 30 minutes, or until the meat is cooked through and the internal temperature reads 150 to 160 degrees Fahrenheit. Remove from the oven.
  • When cool enough to handle, place the meat on a chopping board and cover with aluminum foil to keep warm. Pour the meat juices into a measuring cup and set aside.

To make the mole verde:

  • Place the tomatillos, garlic and chiles in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer for 10 to 12 minutes, until the ingredients are completely cooked through and soft, and the color of the tomatillos has changed from light or bright green to olive.
  • Meanwhile, heat a small skillet over medium-low heat. Add the pumpkin seeds and toast, stirring often, until you hear popping sounds, like popcorn, and they begin to brown lightly, about 3 to 4 minutes. Take care not to burn them. Immediately transfer to a bowl or plate and set aside.
  • Drain the tomatillos, garlic and chiles and place in a blender (add only one chile at first). Add the salt and puree until smooth. Then add the toasted pumpkin seeds, onion, lettuce, cilantro and parsley to the blender and puree until completely smooth. Taste and blend in the second chile if desired.
  • Heat the canola or safflower oil in a casserole or heavy soup pot over medium heat. When the oil is hot, add the puree and stir well, being careful as this sauce really likes to jump around; use your lid as a shield. Stir in 1 1/2 cups of the meat juices (or broth or water) and bring to a simmer, cover partially and simmer for 15 to 20 minutes. Stir every 4 to 5 minutes, to prevent the sauce from sticking to the bottom.
  • If the sauce appears to be cooking too fast and sticking, reduce the heat to low and continue to simmer until very thick. It should coat the back of a wooden spoon heavily. Taste and adjust salt. Turn off heat and keep covered.

To assemble the enchiladas:

  • Slice and dice, or coarsely chop, the cooked pork tenderloin. If the meat is cold, you may place it back in the casserole after you dice it with any remaining meat juices and heat through over low heat.
  • Prepare the tortillas for the enchiladas, either heating them on an already heated comal or skillet set over medium heat, or “passing" them through hot oil.
  • If necessary, reheat the mole verde. One by one, dip a tortilla into the mole verde and place on a plate or chopping board. Place about 1/4 cup of diced meat in the middle and roll into a chubby enchilada. Then place it seam side down on a serving platter. Continue with the rest of the tortillas. Pour the remaining mole verde on top. Garnish with the radish pico and serve.

Notes

Enchiladas de Lomito de Cerdo con Mole Verde

White Beans with Roasted Cherry Tomatoes

Posted on by Pati Jinich

white beans with roasted cherry tomatoes
Print Recipe
4.50 from 6 votes

White Beans with Roasted Cherry Tomatoes

White Beans with Roasted Cherry Tomatoes recipe from Pati's Mexican Table Season 5, Episode 4 “Sunday Family Food”
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Salad
Cuisine: Mexican
Keyword: beans, bitter orange juice, canellini beans, Chorizo, cilantro, pati's mexican table, red onion, Tomatoes, xcatic chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pints cherry tomatoes
  • 4 tablespoons olive oil divided
  • Kosher or coarse sea salt to taste
  • 2 cups cooked canellini beans
  • 1/2 red onion peeled and sliced into thin strips
  • 2 fresh xcatic chiles (or blond or banana chiles) charred or roasted, seeded and cut into thin strips
  • 1/4 pound Longaniza chorizo (or Mexican chorizo) casings removed
  • 1/2 cup bitter orange juice or its substitute
  • 1/2 cup chopped cilantro

Instructions

  • Preheat oven to broil. In a small roasting dish, toss to combine tomatoes, 2 tablespoons olive oil and a pinch of salt. Broil until tomatoes are charred and softened but still hold their shape, about 10 minutes. Transfer tomatoes to a large bowl and fold in beans, onions and chiles.
  • Heat the remaining 2 tablespoons olive oil in a small sauté pan over medium heat and cook the chorizo until crisp and browned, about 5 to 6 minutes. Add to bowl with bean mixture and gently fold to combine. Finish with bitter orange juice, cilantro and salt to taste.

Notes

Alubias con Jitomatitos Asados, recipe courtesy Chef Roberto Solís

LALO!

Posted on by Pati Jinich

By Eduardo | @cazadordelomejor

Now-a-days, pan francés (French toast) is commonly said in Mexico City’s culinary neighborhoods thanks to Chef Eduardo García, one of Mexico’s most creative and admired chefs, highly known for his product-focused philosophy.

Lalo (Eduardo’s nickname in Spanish) grew up as a migrant worker in the US, he gained valuable kitchen experience from Chef Eric Ripert in New York and was deported back to Mexico on several occasions. Upon his last deportation, Eduardo came across an opportunity to work with Enrique Olvera as Chef de Cuisine at Pujol restaurant in Mexico City. Today, Lalo and his wife Gabriela own and operate three of the best restaurants in Mexico: Maximo Bistrot Local, Havre 77 and LALO!

Three years ago, Garcia’s iconic pan francés was introduced at LALO! – the more casual concept of the group. The first glance, walking into the restaurant, is of bright and colorful walls covered with graffiti by Belgian artist Bue The Warrior and a long communal wooden table filled with locals and foreigners alike. You’ll be able to spot lots of orders of pan francés on the table.

a look inside Lalo in Mexico City

A lot of Mexicans, including myself, will line up for up to an hour on weekends just to have a bite and satisfy the craving. In fact, a lot of the restaurant’s hype and success is due to the large and thick slice of homemade brioche soaked in a vanilla-milk-egg-sugar mixture, fried in butter until crispy on the outside and topped with fresh whipped cream, mixed berries and blueberry compote. The most important component, what makes it so addictive, is the house-made brioche. Buttery, soft and moist, it took the team at LALO! time to perfect it.

putting the finishing touches on french toast at pan frances lalo

Despite all the mouth-watering breakfast options there are in Mexico, I make room for pan francés at least once a week. Usually on Sunday mornings, with a side of bacon and two fried eggs to accompany.

LALO!, Zacatecas 173, Roma Norte, Ciudad de México

Chayote, Apple and Jícama Salad with Avocado and Pepita Dressing

Posted on by Pati Jinich

chayote apple jicama salad
Print Recipe
4.43 from 7 votes

Chayote, Apple and Jícama Salad

Chayote, Apple and Jícama Salad recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mexican
Keyword: apple, Avocado, chayote, cilantro, Jicama, lime, pati's mexican table, pepitas, pumpkin seeds
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup pepitas or raw and hulled pumpkin seeds
  • 1/4 cup olive oil
  • 7 tablespoons freshly squeezed lime juice
  • 1 garlic clove peeled
  • 1/4 cup (packed) coarsely chopped cilantro leaves and upper stems plus more for garnish
  • 2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
  • 1 ripe avocado halved, pitted and meat scooped out
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 teaspoon kosher or coarse sea salt
  • 1 teaspoon whole grain mustard
  • 1 pound (about 2) chayote squash peeled and julienned
  • 1 pound (about 2) tart green apples peeled and julienned
  • 1 jicama peeled and julienned

Instructions

  • In a small pan set over low-medium heat, toast the pepitas, stirring occasionally, until they start making popping sounds and are very lightly browned, about 3 to 4 minutes. Remove from heat.
  • For the avocado dressing, in the jar of a blender, add 1/2 cup of water and the oil, lime juice, garlic, cilantro, dill, avocado, pepper, salt, mustard, and the toasted pepitas, and puree until completely smooth.
  • In a bowl, toss the julienned chayote squash, apple, and jícama with the avocado dressing. Garnish with some cilantro and dill and serve.

Notes

Ensalada de Chayote, Manzana y Jícama con Aderezo de Aguacate y Pepitas

Banana Leaf Wrapped Whole Fish

Posted on by Pati Jinich

banana leaf wrapped whole fish
Print Recipe
4.50 from 8 votes

Banana Leaf Wrapped Whole Fish

Banana Leaf Wrapped Whole Fish recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: banana leaves, bitter orange juice, cilantro, epazote, grill recipes, grilling, mint, red snapper, snook
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 3 garlic cloves
  • 1 cup cilantro leaves
  • 1/4 cup bitter orange juice or its substitute
  • 1/4 cup olive oil
  • 2 teaspoons kosher or coarse salt plus more to season the fish
  • 6 Banana leaves stems removed
  • 1 whole 3-pound fish, red snapper or snook, scaled and gutted
  • Ground black pepper to taste
  • 1/2 cup dried oregano leaves
  • 2 cups packed fresh mint leaves
  • 1 cup fresh epazote leaves

Instructions

  • Preheat a grill or grill pan on medium-high heat.
  • To make the "mojo," place the garlic, cilantro leaves, bitter orange juice, olive oil and salt in a molcajete and mash into a paste. Alternatively, you may add these ingredients to a food processor or blender and process until fully combined but still chunky.
  • To make a wrap for the fish, arrange the banana leaves overlapping on a work surface. Season the fish all over with salt and pepper, and place in the center of the leaves. Pour the "mojo" over both sides of the fish, then top with the oregano, mint and epazote. Fold the banana leaves over fish to cover and tie or tuck leaves around fish to enclose.
  • Place the fish on the grill and cook for 15 to 20 minutes, then turn and continue to cook for another 15 to 20 minutes until the fish is cooked through. To serve, unfold leaves and filet the fish.

Notes

Pescado Envuelto en Hoja de Plátano, recipe courtesy of Pedro Evia

Everything But The Kitchen Sink Rice

Posted on by Pati Jinich

everything but the kitchen sink seafood rice stew
Print Recipe
4.86 from 7 votes

Everything But The Kitchen Sink Rice

Everything But The Kitchen Sink Rice recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: clams, epazote, garlic, grouper, jalapeno, mussels, pati's mexican table, red snapper, rice, rock fish, seafood, seafood broth, serrano chiles, Shrimp, squid, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 whole (about 3 pounds) white-fleshed, mild-flavored fish, such as red snapper, grouper, or rock fish, boned and filleted OR 1 pound fish fillets
  • 1 1/2 pounds ripe tomatoes
  • 2 jalapeño or serrano chiles or to taste
  • 8 garlic cloves, 5 finely chopped, 3 peeled and left whole
  • 1/2 cup coarsely chopped white onion
  • 2 1/4 teaspoons kosher or coarse salt or to taste, divided
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 pound cleaned squid rinsed and sliced into 1/4" rings
  • 1 pound medium shrimp peeled, shells and tails reserved if making broth
  • 2 cups white rice or jasmine white rice
  • 5 cups seafood or fish broth homemade or store bought
  • 1 large fresh epazote sprig or 3 cilantro sprigs
  • 12 small to medium fresh clams scrubbed and rinsed
  • 12 small to medium fresh mussels scrubbed and rinsed

Instructions

  • NOTE: If you plan on making the seafood or fish broth, get the whole fish and ask your fish monger to clean it for you and to give you the head, bones and tail to use for the broth. Also, save the shrimp shells and tails to use in the broth, as well.
  • Cut the fish fillets so that you have 6 more or less equally sized pieces. Season with ¼ teaspoon salt and freshly ground black pepper to taste. Set aside.
  • Place the tomatoes, jalapeños, and the 3 whole garlic cloves in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer until the tomatoes are fully cooked and very soft, about 10 minutes. Transfer the tomatoes, garlic cloves, and only 1 of the jalapeños (puree one chile at a time, taste for heat, and add the other if desired) to a blender, and add the onion and 1 teaspoon of the salt. Puree until completely smooth.
  • Rinse and dry the saucepan and heat 2 tablespoons of the olive oil in it over medium heat. Once hot, add the tomato puree and cover the pan partially with a lid, as the puree will sputter and jump. Cook, stirring occasionally, until thick, dark and fragrant, about 6 to 7 minutes. Remove from the heat and set aside.
  • In a large, wide casserole, heat 1/4 cup of the olive oil over high heat. Once hot, toss in the squid, sprinkle with 1/2 teaspoon of salt, add half of the finely chopped garlic, and cook for 2 minutes, stirring halfway through. Remove the squid and the garlic with a slotted spoon and place in a heatproof bowl.
  • Add the shrimp to the casserole, along with another 1/2 teaspoon of salt and half of the remaining chopped garlic, and cook for 2 minutes, stirring and flipping the shrimp over halfway through. Remove with a slotted spoon and place in the bowl with the squid.
  • Reduce the heat to medium and add 1/4 cup of the remaining olive oil to the casserole. Once hot, add the rice and cook for about 3 to 4 minutes, stirring often and scraping the bottom of the casserole, until the rice is crackling and coated with oil, feels heavier in the pan as you stir it, and the color of the grains has changed from a pale white to a deep milky white.
  • Pour the cooked-down tomato puree over the rice; it will sizzle and smoke a bit, which is what you want. Cover partially with a lid and cook, stirring a couple of times, until the rice absorbs most of the sauce, about 2 to 3 minutes. Add the seafood broth and stir the rice, scraping the bottom of the casserole. Add the epazote or cilantro sprigs and reduce the heat to medium-low. Gently arrange the reserved shrimp and squid on top of the rice, adding any of their juices from the bowl, as well as the clams, mussels and seasoned fish fillets.
  • Cover and simmer over medium-low heat for 10 to 12 minutes, until the fish is cooked through and can be easily pulled apart with a fork, and the clams and mussels have opened up. Turn off the heat and serve immediately in soup plates. The rice should be tender and the mixture very soupy.

Notes

Arroz con Mariscos

Seafood Broth

Posted on by Pati Jinich

broth or caldo
Print Recipe
5 from 3 votes

Seafood Broth

Seafood Broth recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”
Prep Time5 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 35 minutes
Course: Soup
Cuisine: Mexican
Keyword: fish broth, pati's mexican table, seafood broth
Servings: 5 to 6 cups
Author: Pati Jinich

Ingredients

  • 1 to 2 pounds fish heads, bones, and tails preferably from fresh white-fleshed fish
  • Shrimp shells and tails optional
  • 1 white onion peeled and halved
  • 3 garlic cloves peeled
  • 2 to 3 carrots peeled and halved
  • 3 celery stalks rinsed and halved
  • 1 ripe tomato
  • 5 to 6 sprigs fresh parsley or cliantro
  • 3 bay leaves
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 5 black peppercorns
  • 1 tablespoon kosher or coarse sea salt or to taste

Instructions

  • Place all of the ingredients in a large, heavy soup pot. Fill with enough cold water to cover by at least 2 inches.
  • Bring to a boil over medium-high heat and skim away any foam. Reduce the heat to medium-low, cover partially, and simmer for 45 minutes to an hour.
  • Remove from heat and strain through a fine-mesh strainer or cheesecloth-lined colander.

Notes

Caldo de Mariscos

Chaya Empanadas

Posted on by Pati Jinich

chaya empanadas
Print Recipe
4.29 from 7 votes

Chaya Empanadas

Chaya Empanadas recipe from Pati's Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: chaya, edam cheese, Empanadas, masa, pati's mexican table, salsa roja, Yucatán Peninsula
Servings: 8 empanadas
Author: Pati Jinich

Ingredients

  • 2 cups fresh corn masa
  • 1/2 cup chopped chaya leaves (may substitute spinach or watercress)
  • 1 teaspoon kosher or coarse sea salt
  • 4 cups grated Dutch edam cheese (may substitute Gouda or Muenster)
  • Vegetable oil for frying
  • Salsa roja of your choice, warmed, optional

Instructions

  • In a large bowl, combine the masa, chaya, and salt by kneading with your hands.
  • Pinch off a large, golf-ball sized piece of masa and roll it into a ball, then gently flatten with your palms. Place the flattened masa on a piece of plastic wrap and use your fingers to press it into a flat round tortilla about 1/8" thick (alternatively, use a tortilla press). Repeat until all of the remaining masa has been used up.
  • Place 1/2 cup of the grated cheese on one side of the masa round, then fold over to make a half-moon shape. Press around the edges with your fingers to close, using the plastic to help you out. Repeat with all the masa rounds.
  • In a large casserole or heavy bottomed pan, heat ½” of oil to 325 degrees Fahrenheit. If you don't have a fry thermometer, test by dropping a small ball of masa in the oil; if the oil actively bubbles around it, it's ready.
  • Working in batches, fry the empanadas in the oil until crisp, about 2 to 3 minutes per side. Place the fried empanadas on a paper towel lined plate to drain off the excess oil. You may serve them with a side of warm salsa roja or salsa of your choice.

Notes

Empanadas de Chaya, recipe courtesy Chef David Cetina

Pork and Beans

Posted on by Pati Jinich

pork and beans
Print Recipe
4.15 from 7 votes

Pork and Beans

Pork and Beans recipe from Pati's Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, black beans, chiltomate, corn tortillas, epazote, habanero, lime, pati's mexican table, pork, radish, Yucatán Peninsula
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 2 pounds black beans rinsed and drained
  • 4 pounds pork shoulder, butt, or country-style ribs (or a combination) cut into 2" chunks
  • 1 white onion outer peel removed and cut in half crosswise without cutting ends off
  • 4 fresh epazote sprigs or 15 cilantro sprigs, tied with kitchen twine
  • 1 tablespoon kosher or coarse sea salt
  • 8 to 10 radishes julienned or cut into thin strips
  • 1 cup coarsely chopped cilantro leaves and upper stems
  • 1 ripe avocado halved, pitted, meat scooped out and diced
  • 4 limes quartered
  • Yucatecan tomato sauce or Chiltomate to taste, optional
  • Habanero chiles to taste, either "dipped" or finely chopped optional
  • Warm corn tortillas

Instructions

  • Add 6 liters of water and the rinsed beans to a large casserole or Dutch oven. Bring to a simmer over medium heat and cook at a steady rolling simmer, with the lid slightly ajar, for 45 minutes.
  • Incorporate the pork chunks, halved white onion, epazote or cilantro sprigs, and salt and stir. Continue simmering for another hour and a half, partially covered, until the pork is completely cooked and tender, making sure the broth does not dry out – I add another 4 cups of boiling water after I add the pork. Turn off the heat. Taste for salt and add more if need be.
  • Serve with garnishes of julienned radishes, chopped cilantro, diced avocado, lime quarters, Chiltomate, and habaneros (they can just be cut and dipped into individual bowls to add a bit of heat, called "chuk" or "remojar"). Each person can “puuch” or mash and mix the garnishes of their choice in their bowl. It is customary to serve along with warm corn tortillas.

Notes

Frijol con Puerco