Jamaica Water

Posted on by Pati Jinich
jamaica water
Print Recipe
4.75 from 8 votes

Jamaica Water

Jamaica Water recipe from Pati's Mexican Table Season 1, Episode 6 "Hibiscus Flowers"
Cook Time10 minutes
Total Time10 minutes
Course: Drinks
Cuisine: Mexican
Keyword: agua fresca, beverage, coconut water, drink, hibiscus, jamaica, Mexican, non-alcoholic, refreshing, water
Servings: 4 to 5 cups
Author: Pati Jinich

Ingredients

Jamaica Concentrate (makes about 5 cups):

  • 8 cups water
  • 2 cups dried hibiscus or jamaica flowers about 2-3 ounces, depending on how tightly you pack the cups
  • 1 1/2 cups sugar or to taste
  • 2 tablespoons fresh lime juice or to taste

Jamaica Water:

  • 1 cup of the Jamaica Concentrate
  • 3 to 4 cups water

Instructions

To make the concentrate:

  • In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 to 12 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.
  • It will keep in the refrigerator for at least 3 months.

To make the jamaica water:

  • When ready to serve, dilute 1 cup concentrate with 3 to 4 cups water, or to your liking, and some ice cubes.

Notes

Agua de Jamaica

Flourless Almond and Porto Cake

Posted on by Pati Jinich
flourless almond porto cake
Print Recipe
4.50 from 6 votes

Flourless Almond and Porto Cake

Flourless Almond and Porto Cake recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Mexican
Keyword: almond, apricot, cake, flourless cake, pati's mexican table, port, vanilla, whipped cream
Servings: 12 to 15 servings
Author: Pati Jinich

Ingredients

  • 2 cups slivered almonds
  • 3/4 cup sugar
  • 4 eggs
  • 1/2 cup butter at room temperature
  • 1 tbsp vanilla extract
  • 1 tbsp Porto wine optional or more to taste
  • 1/4 cup apricot marmalade
  • 1 tbsp lime juice freshly squeezed
  • 1/4 cup sliced almonds lightly toasted
  • Whipped cream optional
  • Fruit of your choice optional (I love it with berries!)

Instructions

  • Butter a round 9 to 10 inch spring-form pan, and cover the bottom of the pan with parchment paper.
  • Preheat the oven to 350 degrees.
  • Place the almond and sugar into a food processor. Pulse until finely ground. Crack the eggs on top of the mixture. Pulse until well combined. Stir in the vanilla extract and Porto wine, if you will use it. Drop in the butter chunks, and process until smooth and thoroughly combined.
  • Pour the batter into the cake pan. Place on a rack in the middle of the oven and bake for 30 minutes. The top will be nicely tanned, the cake will feel springy to the touch and a toothpick should come out clean if inserted in the cake.
  • Remove from the oven and let the cake cool for 10 to 15 minutes. Unmold the cake, invert onto a platter and remove the parchment paper. Invert the cake again onto another platter to have the top of the cake right side up.
  • In a small saucepan, mix the apricot glaze with the lime juice. Set over medium heat and simmer for a couple minutes, just until it dissolves.
  • With a brush, spread the apricot glaze on the outer circumference, about 1 to 2 inches in depth, on the top of the cake. Sprinkle the glazed area with the toasted almonds. You may serve the cake with whipped cream on the side, or on the top of the cake. Any fruit of your choice will be lovely too!

Notes

Pastel de Almendras con Porto

Picadillo Empanadas of the Immaculate Conception

Posted on by Pati Jinich
picadillo empanadas
Print Recipe
4.04 from 25 votes

Picadillo Empanadas

Picadillo Empanadas recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: almonds, cinnamon, cloves, cream cheese, cumin, Empanadas, nata, olives, onion, pati's mexican table, Picadillo, pork, raisins
Servings: 15 medium empanadas
Author: Pati Jinich

Ingredients

For the dough:

  • 1 cup unsalted butter at room temperature
  • 8 oz, about 185 g cream cheese or fresh nata at room temperature
  • 2 1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 egg lightly beaten
  • 1/2 cup sesame seeds

For the picadillo (makes about 4 cups):

  • 3 tbsp olive oil
  • 1/4 cup white onion chopped
  • 1 garlic clove finely chopped
  • 1 lb pork shoulder or butt or combination of pork, beef and veal, ground
  • 3/4 tsp kosher or sea salt
  • 1 lb ripe tomatoes pureed, or about 2 cups tomato puree
  • 2 cups chicken broth or water
  • Pinch of cumin
  • Pinch of ground cloves
  • 1/2 tsp cinnamon ground
  • 1/4 cup slivered almonds lightly toasted
  • 1/4 cup raisins
  • 1/4 cup Manzilla olives chopped

Instructions

To make the dough:

  • Beat the cream cheese with the butter in a mixer at medium speed, until it is creamy. Gently add the flour and salt and continue mixing for a minute more. Turn dough onto a lightly floured surface and knead for a minute. Form the dough into a ball, wrap in plastic wrap and refrigerate from 15 minutes up to 24 hours.
  • After refrigerating, sprinkle flour over the countertop and roll out half the dough until its about 1/4 inch thick. For medium sized empanadas, cut out rounds of 4 to 5 inches in diameter. Continue until all of the dough is used.
  • Grease a baking sheet with butter. Preheat the oven to 375 degrees.
  • Spoon about 1 1/2 tablespoons of the picadillo filling into the center of each round. Brush the edges of the round with the beaten egg. Fold a side of the circle over the filling across the other side. Press with your fingers as you close. Without breaking the dough, press with a fork over the edges to seal and make a design.
  • Place the empanadas on the baking sheet. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.
  • Bake the empanadas anywhere from 20 to 25 minutes, until the tops have a golden tan and dough is cooked through. Serve hot.

To make the picadillo:

  • Heat olive oil in a large saute pan set over medium-high heat. Add onion and saute for a couple of minutes, until it becomes translucent and soft. Incorporate chopped garlic and saute for about a minute until it becomes fragrant. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned.
  • Pour in tomato puree and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor. Pour in the chicken broth or water, cumin, cloves and cinnamon. Stir well and let it cook 15 minutes more.
  • Add the raisins, almond and olives, mix well and taste for seasoning. Cook for 5 more minutes. If needed, add more salt. The filling should be nice and moist.
  • Just remember, once it cools, it will dry a little more as it will absorb the juices. Turn off the heat. You can make the filling up to two days ahead of time, let it cool, cover and refrigerate.

Notes

Empanadas de Picadillo

White Rice and Poblano Rajas Casserole

Posted on by Pati Jinich
white rice poblano rajas casserole
Print Recipe
3.75 from 8 votes

White Rice and Poblano Rajas Casserole

White Rice and Poblano Rajas Casserole recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, Corn, mexican crema, Oaxaca cheese, onion, pati’s mexican table, poblanos, queso fresco, rice, Tomatoes
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 4 cups cooked white rice
  • 2 tbsp butter and a bit more to butter the baking dish
  • 1 cup white onion slivered
  • 3 (about 3/4 lb) poblano chiles charred, skinned, stemmed, seeded, and sliced
  • 1 1/2 cup roma tomatoes chopped
  • 1 cup corn kernels fresh, thawed from frozen or canned and drained
  • 1 tsp kosher salt or to taste
  • 1/2 cup Mexican style cream or Latin, creme fraiche or heavy cream
  • 1/2 cup queso fresco can substitute with farmers, or ricotta cheese
  • 1 1/2 cup Oaxaca cheese shredded

Instructions

  • Place the butter in a saute pan set over medium heat. Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft. Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes. Stir in the chile poblano rajas or strips, corn, salt and black pepper and cook for about 3 more minutes. Add the cream and queso fresco and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 2 to 3 minutes.
  • Preheat the oven to 375 degrees. Butter a 8 x 11 or 9 x 9 baking dish. Layer the white rice in the baking dish and press it down gently with a spatula. Pour the poblano mixture on top. For the last layer, sprinkle the shredded cheese on top.
  • Bake the casserole in the oven for about 20 minutes or until the cheese has completely melted. Serve hot.

Notes

Cazuela de Arroz con Rajas de Chile Poblano 

Tomatillo and Lime Jam

Posted on by Pati Jinich

tomatillo and lime jam
Print Recipe
4.15 from 7 votes

Tomatillo and Lime Jam

Tomatillo and Lime Jam recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Sauce
Cuisine: Mexican
Keyword: jam, lime, pati's mexican table, tomatillos
Servings: 1 1/4 cup
Author: Pati Jinich

Ingredients

  • 1 lb tomatillos husks removed, rinsed and roughly chopped
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 4 tbsp fresh squeezed lime juice
  • Rind of a lime whole or chopped
  • A pinch of salt

Instructions

  • Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.
  • Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.

Notes

Mermelada de Tomate Verde con Limon

Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce

Posted on by Pati Jinich

chicken in tomatillo salsa
Print Recipe
4.34 from 9 votes

Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce

Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: brown sugar, chicken, chicken broth, chipotles in adobo, garlic, onion, pati's mexican table, piloncillo, tomatillos
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 chicken leg quarters or 3 drumsticks and 3 thighs, rinsed and patted dry
  • 1/2 tsp kosher or sea salt more or less to taste
  • 1/4 tsp black pepper freshly ground
  • 1/4 cup safflower or corn oil
  • 2 cups white onion sliced
  • 2 garlic cloves chopped
  • 2 lbs tomatillos husks removed and rinsed, quartered
  • 4 tbsp piloncillo shredded, or substitute for brown sugar
  • 1 chipotle chile in adobo sauce plus more sauce if desired
  • 2 cups chicken broth or water

Instructions

  • Sprinkle the chicken pieces with salt and pepper.
  • In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat. Once hot, add the chicken pieces. Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don’t try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl. You may remove the skin if you wish, I don’t.
  • Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened. Add the garlic and saute until fragrant, for about 20 seconds. Make room in the pan and add the tomatillos. Let it cook all together, for about 6 to 8 minutes. Add the piloncillo, the chipotles and their sauce and stir well. Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked.

Notes

Pollo con Tomate Verde, Chipotle y Piloncillo

Salsa Verde with Avocado and Queso Fresco

Posted on by Pati Jinich

salsa verde or tomatillo salsa
Print Recipe
5 from 5 votes

Salsa Verde with Avocado and Queso Fresco

Salsa Verde with Avocado and Queso Fresco recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, cilantro, corn tortillas, feta, garlic, queso fresco, Salsa, salsa verde, serrano chiles, tomatillos, tortilla chips
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 lb tomatillos husks removed and rinsed
  • 1 garlic clove
  • 1 or 2 chiles serranos can adjust for desired spiciness level
  • 1/2 cup cilantro leaves
  • 2 tbsp white onion roughly chopped
  • 1 1/2 tsp kosher or sea salt or to taste
  • 1/2 lb queso fresco diced or can use farmer’s cheese or mild feta instead
  • 1 ripe Mexican avocado halved, pitted and sliced or cut into chunks
  • Warm corn tortillas or tortilla chips

Instructions

  • Place tomatillos in a sauce pan and cover with water. Bring to a simmer and cook until the tomatillos are soft and mushy, but not coming apart, about 10 minutes.
  • Place the tomatillos, garlic, chiles serranos (add one by one to taste for spiciness desired and adjust the heat as you go), cilantro, onion and salt in the blender. Blend until smooth. You may also mash it all up in a molcajete.
  • Serve in a bowl or molcajete, along with the queso fresco and avocado slices. Offer warm corn tortillas or tortilla chips on the side.
  • This salsa may be used to spoon on top of thousands of things; including tacos, quesadillas, eggs in the morning, or grilled meats.

Notes

Salsa Verde con Aguacate y Queso Fresco

Avocado and Coconut Ice Cream

Posted on by Pati Jinich

Print Recipe
4.86 from 7 votes

Avocado and Coconut Ice Cream

Avocado and Coconut Ice Cream recipe from Pati's Mexican Table Season 1, Episode 3 “Avocado”
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Avocado, coconut, coconut milk, ice cream, lime, pati's mexican table
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 cups coconut milk
  • 3/4 cups sugar or more to taste
  • 3 large ripe avocados halved, pitted, meat diced (about 3 cups)
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup dried shredded coconut or sweetened coconut flakes lightly toasted, optional for garnish, or toasted almonds, pine nuts or pistachios

Instructions

  • Pour the coconut milk in a sauce pan along with the sugar and place over medium heat. Stir, once the sugar dissolves, turn off heat. Cut the avocados in half, remove the pit and scoop the pulp out. Cut the pulp into chunks and place it in the blender or food processor. Add the coconut milk mixture and lime juice, and puree until completely smooth.
  • Process the avocado-coconut puree in you ice cream maker, according to the manufacturers instructions. Place in the freezer for a couple hours for firmer ice cream. If you don’t have an ice cream maker you can serve it as a cold mousse, or you can also freeze it and serve it as ice cream, but it will be a little less fluffy. But its still good!
  • Lightly toast the shredded coconut on a small saute pan set over medium-low heat, stirring constantly so it does not burn. It will take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove and set aside. Sprinkle over the ice cream.

Notes

Helado de Aguacate y Coco

Steak & Avocado Torta

Posted on by Pati Jinich

pepito
Print Recipe
4.86 from 7 votes

Steak & Avocado Torta

Steak & Avocado Torta, from Pati's Mexican Table Season 1, Episode 3 "Avocado"
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, flank steak, guacamole, Sandwich, steak, Torta
Servings: 4 to 6 generous tortas
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds flank steak
  • 3 tablespoons soy sauce
  • 1 teaspoon dijon mustard
  • 3 garlic cloves finely chopped or pressed
  • 1 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
  • Pinch kosher or sea salt
  • 2 tablespoons olive oil
  • 4 teleras, bolillos, petite baguettes or baguettes sliced into 3- to 4-inch pieces and cut in half
  • 6 ounces Monterey jack cheese muenster or mild cheddar
  • 1 cup guacamole see below
  • 1 cup refried beans store bought or homemade

For the Guacamole:

  • 2 ripe Mexican avocados halved, pit removed, meat scooped out and mashed
  • 3 scallions rinsed, tops removed, white and light green parts thinly sliced (about 2 tablespoons)
  • 2 tablespoons coarsely chopped cilantro leaves optional
  • 3 tablespoons jalapeño or serrano chile more or less to taste, minced (seeding is optional)
  • 2 tablespoons lime juice freshly squeezed
  • Kosher or sea salt to taste

Instructions

  • Marinate the flank steak with the soy sauce, olive oil, Dijon mustard, garlic, rosemary and black pepper. You may marinate it anywhere from 1/2 hour to overnight in the refrigerator. Remove the meat from the refrigerator and sprinkle with salt when you are ready to cook it.
  • Preheat the grill pan or grill at medium-high heat. Once it is hot, place the meat and let it cook anywhere from 4 to 5 minutes per side, depending on how well done you want the meat. You can drizzle any extra marinade right over the top of the meat while it cooks. For medium, its closer to 4 minutes per side, for over medium, closer to 5 minutes per side. Remove the meat from the heat and place it on a cutting board. Let it rest for 5 to 10 minutes, slightly covered. Thinly slice across the grain.
  • Preheat the oven to 350°F degrees.
  • Slice the baguettes, teleras or bolillos in half lengthwise and place in a baking sheet. Spread about 3 tablespoons of refried beans on the bottom half of each bread. Cover with about 3 to 4 tablespoons shredded cheese. Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes. Remove from the oven.
  • Top the pepitos with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of the guacamole. Place the tops on top! Eat while hot.

For the guacamole:

  • Gently mix guacamole ingredients in a bowl or molcajete and serve. It can be prepared up to 12 hours in advance if covered and stored in the refrigerator.

Notes

Pepito

Avocado Martini

Posted on by Pati Jinich

avocado martini
Print Recipe
3.50 from 4 votes

Avocado Martini

Avocado Martini recipe from Pati's Mexican Table Season 1, Episode 3 “Avocado”
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: Avocado, Cajeta, cocktail, martini, pati's mexican table, Sweetened Condensed Milk, vermouth, vodka
Servings: 1 martini
Author: Pati Jinich

Ingredients

  • 2 oz vodka
  • 1/2 oz dry vermouth
  • 1/2 cup ripe pulp from a Mexican avocado
  • 2 tbsp Cajeta or dulce de leche
  • 2 tbsp sweetened condensed milk
  • 1/4 cup milk

Instructions

  • Pour all of the ingredients into a blender and puree until smooth. Pour into a cocktail shaker with ice. Shake it and strain into chilled martini glasses.

Notes

Martini de Aguacate

Avocado & Hearts of Palm Chop Chop Salad

Posted on by Pati Jinich

avocado hearts of palm chop chop salad
Print Recipe
4.13 from 8 votes

Avocado & Hearts of Palm Chop Chop Salad

Avocado & Hearts of Palm Chop Chop Salad recipe from Pati's Mexican Table Season 1, Episode 3 “Avocado”
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mexican
Keyword: apple cider vinegar, Avocado, Corn, hearts of palm, pati's mexican table, pepitas, pumpkin seeds, red onion, Tomatoes, vinaigrette
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 3 ripe Mexican avocados or about 2 pounds, pulp cut into large chunks
  • 14 oz, or about 1 1/3 cups, hearts of palm drained, rinsed and thickly sliced
  • 1 cup corn kernels from 2 large freshly cooked ears of corn or thawed and cooked from frozen
  • 1 tbsp red onion chopped
  • 6 oz cherry tomatoes or about 1 cup, whole or halved according to your preference
  • Vinaigrette dressing see below
  • 3 tbsp pumpkin seeds toasted

For the vinaigrette dressing:

  • 2 tsp apple cider vinegar
  • 1 tbsp lime juice
  • 1/4 tsp dried oregano
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp brown sugar
  • 2 tbsp olive oil
  • 2 tbsp safflower oil

Instructions

To make the vinaigrette:

  • Pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using.

To make the salad:

  • To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don’t burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl.
  • In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve.
  • The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.

Notes

Ensalada de Aguacate y Palmitos

Anise Cookies

Posted on by Pati Jinich

sweet anise ropes or rosquitas
Print Recipe
3.63 from 8 votes

Anise Cookies

Anise Cookies recipe from Pati's Mexican Table Season 1, Episode 2 “Foods of the Mexican Revolution”
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Mexican
Keyword: anise, cookies, pati's mexican table
Servings: 24 cookies
Author: Pati Jinich

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • A pinch of salt
  • 1 tsp anise seeds
  • 4 oz, or 1/2 cup, butter cut into chunks
  • 4 oz, or 1/2 cup, vegetable shortening
  • 1/2 cup sugar
  • 2 egg yolks
  • 1/3 cup warm water
  • confectioners' sugar optional

Instructions

  • Mix the all purpose flour, baking powder, salt and anise seeds in a large mixing bowl. Toss in the butter chunks and the vegetable shortening in spoonfuls. Begin to mix it with your hands, until the butter and vegetable shortening are mixed in with the rest of the ingredients.
  • Add the sugar, egg yolks and warm water, working everything together with your hands. In less than a minute, the dough should be soft and malleable enough to be turned into a ball. Don’t knead it more than necessary, as soon as it all comes together in a homogeneous mass it is good enough.
  • Butter a large cookie sheet. Preheat the oven to 350 degrees.
  • One by one, make cookie balls with the palms of your hands, of about 1 1/2″. Then roll it out either with your hands or on a lightly floured surface, into a short rope form, of about 3 to 4″ long and less than 1″ wide. Twist the rope a bit and close the two ends making a loop. It is very easy! Like a doughnut shape!
  • Place the finished rosquitas on a buttered cookie sheet until you have finished the dough. Place them in the oven anywhere from 20 to 25 minutes, or until cooked and lightly browned on top. Remove them from the oven, let them cool, and sprinkle with confectioners’ sugar.

Notes

Rosquitas de Anís

Chunky Guacamole

Posted on by Pati Jinich

chunky guacamole
Print Recipe
4.60 from 10 votes

Chunky Guacamole

Chunky Guacamole recipe from Pati's Mexican Table Season 1, Episode 2 “Foods of the Mexican Revolution"
Prep Time10 minutes
Total Time10 minutes
Course: Antojos, Sauce
Cuisine: Mexican
Keyword: Avocado, cilantro, guacamole, jalapeno, onion, pati's mexican table, serrano chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ripe Mexican avocados halved, pitted and pulp cut into chunks or roughly mashed
  • 3 tbsp white onion finely chopped
  • 1 chile serrano or jalapeño or to taste, minced (seeding is optional)
  • 2 tbsp cilantro leaves roughly chopped
  • 3 tbsp fresh squeezed lime juice
  • 1 tsp salt more or less to taste

Instructions

  • Mix all the ingredients in a bowl and serve!

Notes

Guacamole

Cowboy Charro Beans

Posted on by Pati Jinich

Cowboy Charro Beans
Print Recipe
4.23 from 9 votes

Cowboy Charro Beans

Cowboy Charro Beans recipe from Pati's Mexican Table Season 1, Episode 2 “Foods of the Mexican Revolution”
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: bacon, beans, black beans, Chorizo, jalapeno, pati's mexican table, Peruvian beans, pinto beans, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 oz sliced uncooked bacon chopped
  • 8 oz fresh uncooked Mexican chorizo casings removed, chopped
  • 1/2 cup white onion chopped
  • 1 jalapeño pepper finely chopped more or less to taste, seeded if desired
  • 1/2 lb roma tomatoes about 2 to 3 tomatoes, chopped
  • 1 tsp kosher or sea salt plus more as needed
  • 5 cups cooked pinto beans and their cooking liquid or substitute with black or Peruvian beans

Instructions

  • Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes, until it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon or spatula to break it into smaller pieces.
  • Add the chopped onion and jalapeño; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.
  • Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.

Notes

Frijoles Charros con Tocino y Chorizo

Chilorio Burritos

Posted on by Pati Jinich

shredded pork
Print Recipe
4.50 from 6 votes

Chilorio Burritos

Chilorio Burritos from Pati's Mexican Table, Season 1, Episode 2 "Foods of the Mexican Revolution"
Prep Time20 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, burritas, burritos, orange juice, pati's mexican table, pork, tortillas
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 pounds boneless pork butt shoulder or loin (with some fat on!), cut into 2″ chunks, or substitute for chicken
  • 1 1/4 cup fresh orange juice
  • 1 1/4 cup water
  • 1 teaspoon kosher or sea salt
  • 5 dried ancho chiles tops and seeds removed, about 55 grams
  • 1 1/2 cup of the chile soaking liquid see below
  • 1/2 cup white onion roughly chopped
  • 4 garlic cloves peeled
  • 1/2 cup fresh parsley leaves
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper or to taste
  • 2/3 cup cider vinegar or distilled white vinegar
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon kosher or sea salt or more to taste
  • Flour tortillas warmed, optional

Instructions

  • Place rinsed meat chunks in an extended heavy pot. Barely cover with the orange juice and water, add a teaspoon of salt and set over high heat. Once it comes to a boil, bring the heat down to medium and let is simmer for about 40 to 45 minutes, or until most of the liquid has cooked off and the meat is thoroughly cooked, and has rendered most of its fat.
  • Meanwhile, remove the stems from the chiles, make a slit down their sides and remove their seeds and veins. Place them in a bowl, cover them with boiling hot water, and let them sit and rehydrate for about 15 minutes. Place the chiles and 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until smooth.
  • Once the meat is ready, place it in a bowl along with any remaining cooking broth. Once it is cool enough to handle, shred it with your hands or using two forks.
  • In the same pot, heat oil over medium heat. Pour in the chile sause and let it season and simmer for 4 to 5 minutes. Toss in the shredded meat along with any of its remaining cooking broth. Sprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed color to a much darker tone. It will take about 20 minutes. Taste for salt and add more if need be.
  • Serve with warmed flour tortillas on the side. If you wish, spoon chilorio on tortillas and roll them into burritas or burras. They are wonderful with refried beans and Mexican avocado or guacamole on the side as well.

Notes

Burritos de Chilorio

Plantain and Refried Bean Quesadillas

Posted on by Pati Jinich

Pati Jinich Plantain and Refried Bean Quesadillas
Print Recipe
4.80 from 5 votes

Plantain and Refried Bean Quesadillas

Plantain and Refried Bean Quesadillas recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: pati's mexican table, Plantains, Quesadilla, refried beans
Servings: 6 to 8 quesadillas
Author: Pati Jinich

Ingredients

  • 1 pound yellow mature plantains
  • 3 1/2 teaspoons sugar
  • 2/3 cup refried beans store bought or home-made
  • Safflower or corn oil to fry

Instructions

  • Place the whole plantains in a large pot filled with boiling water. Simmer, partially covered, for 20 to 30 minutes, until they are thoroughly cooked. Remove from the water and let cool. Peel the plantains, slice, and place in a food processor along with the sugar. Process until smooth. If the dough seems to soft and runny, you may add some all purpose flour to thicken it a bit. You may also let it sit in the refrigerator, covered, for a half an hour so it will harden too.
  • Make round balls of about 1 to 2″. Press in between plastic rounds in a tortilla press or roll with a roller until you get a flat disk of about ¼”. Place about a tablespoon of refried beans right in the center and fold like a turnover. Press down along the edges so they will be tightly sealed.
  • In a large deep skillet set over medium heat, heat enough oil to have about an inch high. About 3 to 4 minutes later, when it is hot but not smoking, insert the quesadillas a few at a time. The oil should be bubbling around the quesadillas as you do. Let them fry, about 2 minutes on each side until nicely tanned and lightly crisped. Don’t let them brown too much. Remove them and place on a paper towel to drain excess of oil.
  • Serve with your favorite salsa.

Notes

Quesadillas de Plátano Macho con Frijolitos Refritos

Guajillo Chile Salsa

Posted on by Pati Jinich

pati jinich guajillo chile salsa from pati's mexican table
Print Recipe
4.89 from 9 votes

Guajillo Chile Salsa

Guajillo Chile Salsa recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Sauce
Cuisine: Mexican
Keyword: cumin, garlic, guajillo chiles, onion, oregano, pati's mexican table, Salsa, Tomatoes, tortilla chips
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 3 guajillo chiles (about 1 ounce), stemmed and seeded
  • 1 pound roma tomatoes or about 4 or 5 tomatoes
  • 1 garlic clove peeled
  • 1/4 cup white onion roughly chopped
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon ground cumin
  • 1 teaspoon kosher or sea salt or to taste
  • 1 tablespoon safflower or corn oil

Instructions

  • Toast guajillo chiles for about 20 seconds per side over an already hot pan or comal set over medium low heat. Be careful not to burn them or they will taste bitter.
  • Place toasted chiles, tomatoes and garlic in a pan covered with hot water and simmer for about 10 minutes until the guajillos are softened and tomatoes are cooked through. Place the chiles, tomatoes and garlic in the blender with about ½ cup of the cooking liquid, the onion, oregano, cumin and salt and puree until smooth. Strain the sauce.
  • Heat oil in a sauce pan set over medium high heat. Once hot, pour in the sauce, careful because it will jump a bit, and simmer for about 12 to 15 minutes, or until the sauce thickens and seasons. Taste for seasoning and add more salt if needed. Once cooled down, the sauce may be refrigerated for a couple weeks.

Notes

Salsa de Chile Guajillo

Oaxacan Mushroom and Cheese Quesadillas

Posted on by Pati Jinich

Print Recipe
4.41 from 5 votes

Oaxacan Mushroom and Cheese Quesadillas

Oaxacan Mushroom and Cheese Quesadillas recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: corn tortillas, epazote, jalapeno, Monterrey Jack cheese, mozzarella, Muenster cheese, Mushroom, Oaxaca cheese, onion, pati's mexican table, Quesadilla, serrano chiles
Servings: 12 quesadillas
Author: Pati Jinich

Ingredients

  • 1 tbsp safflower or corn oil
  • 1 tbsp unsalted butter
  • 1/2 cup white onion chopped
  • 1 chile serrano or jalapeño, finely chopped (seeding optional)
  • 2 garlic cloves finely chopped
  • 1 lb fresh mushrooms white or baby bello or any that you prefer, cleaned and thinly sliced
  • 2 tbsp fresh epazote leaves chopped, optional
  • 2 tsp kosher or sea salt or to taste
  • 1 cup Oaxaca cheese shredded (also good with mozzarella, muenster or monterey jack)
  • Corn tortillas store bought or homemade
  • Salsa of your choice

Instructions

  • Heat the oil and butter in a large sauté pan, set over medium-high heat. When butter starts to sizzle, add white onion and cook until soft and translucent, about 3 to 4 minutes. Add the serrano chile and chopped garlic and cook until fragrant, for about a minute.
  • Incorporate the thinly sliced mushrooms and cook them for about 5 minutes, stirring often. Their juices will begin to come out and after a couple minutes they will begin to dry out. When they do, mix in the epazote leaves if using, and salt, stir and cook for another minute. The mushroom mix should be moist, not wet or too dry, which will be perfect for filling the quesadillas.
  • Heat the tortillas on a hot comal or dry skillet over medium heat for about 20 seconds. Place a tablespoon or two of the mushroom mix and a tablespoon or two of the shredded cheese (depending on how chubby you want them!) on the center of each tortilla. Fold it as if it were a turnover and press down. Cook for about 2 minutes per side, until cheese is completely melted and tortillas have begun to crisp a bit on the outside.
  • Serve with a side of a salsa of your choice.

Notes

Quesadillas Oaxaqueñas de Hongos con Queso

Ham and Cheese Sincronizadas with Flour Tortillas

Posted on by Pati Jinich

Ham and Cheese Sincronizadas with Flour Tortillas
Print Recipe
5 from 3 votes

Ham and Cheese Sincronizadas with Flour Tortillas

Ham and Cheese Sincronizadas with Flour Tortillas recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, Chihuahua cheese, flour tortillas, ham, Monterrey Jack cheese, Muenster cheese, Oaxaca cheese, pati's mexican table, Quesadilla, sincronizadas, turkey
Servings: 6 sincronizadas
Author: Pati Jinich

Ingredients

  • 12 Flour tortillas
  • safflower or corn oil optional
  • 8 oz Chihuahua Oaxaca, Monterey Jack, Muenster, or melty cheese of your choice
  • 6 to 12 thin slices ham or turkey
  • Mexican avocado slices optional
  • Salsa of your choice

Instructions

  • Heat a non-stick sauté pan or a comal over medium heat. Place a couple flour tortillas, many as will fit in the pan or comal, top with a generous amount of shredded cheese and one or two slices of ham or turkey. Cover with a second flour tortilla.
  • Heat until the flour tortillas in the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip them to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters.
  • Serve with a salsa of your choice and slices of ripe avocado on the side.

Notes

Sincronizadas de Jamon con Queso

Fluffy Plantain and Pecan Bread

Posted on by Pati Jinich

fluffy plantain bread
Print Recipe
4.50 from 6 votes

Fluffy Plantain and Pecan Bread

Fluffy Plantain and Pecan Bread recipe from Pati's Mexican Table Season 2, Episode 13 “Naturally Vegetarian Mexican”
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: banana bread, pati's mexican table, pecans, Plantains, vanilla
Servings: 1 10-inch loaf
Author: Pati Jinich

Ingredients

  • 1 1/2 sticks or 6 oz unsalted butter plus more for the pan
  • 2/3 cup granulated sugar
  • 4 large eggs at room temperature
  • 1 pound ripe plantains peeled, sliced, and roughly mashed (about 1 1/2 cups mashed)
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 1 cup roughly chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • Butter sides and bottom of the loaf pan and lightly dust it with flour; set it aside.
  • In the bowl of an electric mixer, beat the butter on medium-high speed for about 3 to 4 minutes, or until soft. Stir in the sugar and keep beating until fluffy. Beat in the eggs until well mixed.
  • In a large bowl, sift together the flour, baking powder, baking soda and salt. Lower the speed on the mixer. Alternate between adding the plantains and the sifted dry ingredient mixture.
  • Add the vanilla and pecans and mix until thoroughly combined.
  • Pour the batter into the prepared loaf pan and gently place a piece of aluminum foil on top. Place the pan in the oven and cook for 40 minutes. Remove the foil and cook for an additional 15 to 18 minutes, or until the top of the bread looks golden brown and puffed-out. If you inset a toothpick, it should come out moist but not wet.

Notes

Pan de Plátano Macho y Nuez

Cactus Paddle Tostadas

Posted on by Pati Jinich

cactus paddle tostada
Print Recipe
4 from 5 votes

Cactus Paddle Tostadas

Cactus Paddle Tostadas recipe from Pati's Mexican Table Season 2, Episode 13 “Naturally Vegetarian Mexican”
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cactus, cilantro, jalapeno, nopales, onion, pati's mexican table, refried beans, Tomatoes, tostadas
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower or corn oil
  • 3 pounds fresh nopales rinsed, cleaned and diced; or, if canned, rinsed thoroughly
  • 1/2 pound ripe tomato chopped
  • 3 tablespoons white onion chopped
  • 1 tablespoon cilantro chopped, optional
  • 1 jalapeño pepper chopped, seeding optional
  • 1 to 2 tablespoons fresh squeezed lime juice
  • Salt to taste

For the tostadas:

Instructions

To clean fresh cactus paddles:

  • Rinse fresh cactus paddles under cold water, being careful not to prick your fingers with the small thorns on its surface. Using a vegetable peeler or small sharp knife, peel away the darker bumps where thorns grow, as well as the thorns, trying not to peel off all the outer dark green skin. Lay the paddles flat on a chopping board, then trim around approximately 1/4 inch of the edges and 1/2 inch of the thick base. Once cleaned, rinse and dice into 1/2-to-1-inch squares, to your liking.

To use cactus from a can, bag or jar:

  • After you have removed the diced cactus from the jar or can, rinse it under water and drain well.

To cook the cactus:

  • Heat two tablespoons of the oil in a thick, large-sized skillet (one that has a lid) over medium-high heat. Add the diced cactus, stir in the salt and stir for a minute or two. Place the lid on the skillet.
  • Reduce the heat to medium and let the cactus cook and sweat for about 20 minutes, until it has exuded a gelatinous liquid that will begin to dry out (NOTE: If using cactus from a can or jar, already cleaned and cooked, just cook for an additional five minutes).
  • Take the lid off the skillet, stir and make sure most of that gelatinous substance has dried up. If it hasn’t, let the cactus cook for a few more minutes until it does. Let the cactus cool slightly. In a mixing bowl, toss the cactus with the tomato, onion, jalapeño, cilantro, lime juice and salt. Like this, it can be eaten as a cactus paddle, nopal salad!

To assemble the tostadas:

  • Spread a layer of refried beans on each tostada. Spoon some the cooked cactus mixture on top, and add the garnishes of your choice. I add avocado slices, queso fresco, Mexican crema and salsa verde!

Notes

Tostadas de Nopales

Zucchini Soup with Tortilla Crisps

Posted on by Pati Jinich

zucchini soup
Print Recipe
4.86 from 7 votes

Zucchini Soup with Tortilla Crisps

Zucchini Soup with Tortilla Crisps recipe from Pati's Mexican Table Season 2, Episode 13 “Naturally Vegetarian Mexican”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Keyword: jalapeno, leeks, mozzarella, Oaxaca cheese, onion, pati's mexican table, tortilla chips, Vegetarian, Zucchini
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the soup:

  • 1 tablespoon corn or safflower oil
  • 2 tablespoons unsalted butter
  • 1 cup white onion chopped
  • 1 cup leeks white and light green parts, sliced
  • 1 jalapeno chile sliced in half, seeding optional
  • 3 pounds green zucchini ends removed, diced
  • 5 cups vegetable broth
  • 1 teaspoon kosher or sea salt more or less to taste
  • 1/2 teaspoon black pepper freshly ground, or more to taste

For the garnish:

  • 1 1/2 cups tortilla crisps or totopos optional
  • 1 cup Oaxaca cheese or mozarella, diced, optional

Instructions

  • In a soup pot set over medium-low heat, add butter and oil. Once the butter bubbles, stir in the onion, leeks and jalapeño. Cook, stirring sporadically, until the onion has softened, its color has become translucent, and the edges are beginning to brown lightly, about 12 to 15 minutes.
  • Raise the heat to medium, incorporate the zucchini and cook for about 3 to 4 minutes, stirring here and there. Pour in the broth, sprinkle with salt and pepper. Let it simmer for about 10 minutes, until the zucchini is thoroughly cooked and the soup has seasoned. Remove from the heat and let it cool slightly.
  • Place it all in the blender in batches and purée until smooth. Return the soup to the pot and let it thoroughly heat over medium heat. Serve very hot. Either spoon some diced cheese and totopos into each soup bowl right before eating, or let your guests add as much as they fancy.

Notes

Sopa de Calabacitas con Totopos

Adobo Fish Tacos with Grilled Pineapple Salsa

Posted on by Pati Jinich

adobo fish tacos with grilled pineapple salsa
Print Recipe
4.84 from 6 votes

Adobo Fish Tacos with Grilled Pineapple Salsa

Adobo Fish Tacos with Grilled Pineapple Salsa recipe from Pati's Mexican Table Season 2, Episode 12 “Tacos, Tacos, Tacos”
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, apple cider vinegar, cilantro, corn tortillas, fish, jalapeno, onion, pati's mexican table, pineapple, red snapper, rockfish, sea bass, serrano chiles, snook, tacos, Tilapia
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 2 oz or 3 ancho chiles rinsed, stemmed and seeded
  • 1/2 cup white onion coarsely-chopped
  • 2 garlic cloves peeled
  • 1 tablespoon dried oregano
  • 1/2 cup apple cider vinegar
  • 1 teaspoon brown sugar
  • 3/4 teaspoon kosher or sea salt
  • 2 tablespoons vegetable oil
  • 1 pound of mild and firm fish fillets like snapper striped bass, rock fish, snook or tilapia
  • 4 pineapple slices
  • 1 jalapeño or serrano chile chopped, or to taste
  • 3 tablespoons chopped cilantro
  • 1 tablespoon freshly squeezed lime juice or to taste
  • 1 tablespoon olive oil
  • To taste kosher or coarse sea salt
  • corn tortillas

Instructions

To make the Adobo Sauce:

  • Cover the chiles with boiling hot water and let them soak for 10 minutes. Pace the chiles along with 1/2 cup of soaking liquid, onion, garlic, oregano, vinegar, sugar and salt in the blender. Purée until smooth.
  • In a saucepan set over medium heat, heat the oil. Once hot, pour the sauce into the oil; cover the saucepan, leaving it slightly open, and let the sauce season and thicken for 6 to 8 minutes, stirring here and there. Remove from the heat.

To make the Fish:

  • Baste the fish fillets with the adobo sauce; you may refrigerate them and let them marinate for up to 24 hours.
  • In a large skillet coated with oil and set over medium-high heat, cook the fish for about 3 to 4 minutes per side.

To make the Salsa:

  • Heat a grill pan, a grill or a nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Cook the pineapple slices for about 4 minutes per side until they are slightly charred. Remove from the heat, once cool enough to handle cut into bite-size chunks. Place in a mixing bowl and toss with the cilantro, chile, lime juice, oil and salt to taste.

To assemble Tacos:

  • Place the warm tortillas, the pineapple salsa and the fish on the table, then assemble the tacos!

Notes

Tacos de Pescado Adobado con Salsa de Piña

Lime-Rubbed Chicken Tacos with Corn Guacamole

Posted on by Pati Jinich

lime rubbed chicken tacos
Print Recipe
4.29 from 7 votes

Lime-Rubbed Chicken Tacos with Corn Guacamole

Lime-Rubbed Chicken Tacos with Corn Guacamole recipe from Pati's Mexican Table Season 2, Episode 12 “Tacos, Tacos, Tacos”
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, chicken, Corn, corn tortillas, guacamole, jalapeno, lime, pati's mexican table, tacos, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the chicken:

  • 1 1/2 pounds boneless chicken breasts
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 tablespoon chopped fresh rosemary, or 1/4 teaspoon dried

For the corn guacamole:

  • 2 large ripe Mexican avocados halved, pitted and diced
  • 1 jalapeno chile roasted, chopped, or to taste
  • 2 garlic cloves roasted with the skin on, peeled and minced
  • 3/4 cup corn kernels shaved from corn, or cooked from thawed
  • 3/4 cup cherry or grape tomatoes halved or chopped
  • 1 tablespoon fresh squeezed lime juice
  • 3/4 teaspoon kosher or sea salt or to taste

To assemble tacos:

Instructions

To make the chicken:

  • Mix the lime juice with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon ground pepper and rosemary in a bowl. Pour on top of the chicken, in a container. Cover and refrigerate anywhere from 1/2 hour up to 12 hours.
  • Heat a medium-sized sauté or grill pan over medium-high heat. Add corn or safflower oil; once it is hot but not smoking, add the chicken. Sauté until golden brown and cooked through, about 5 minutes per side. Remove from the pan, place on chopping board to cool. When cool enough to handle, slice into diagonal strips about a 1/2-inch wide.

To make the guacamole:

  • Place the jalapeño and garlic cloves in a small baking dish under the broiler, for 6 to 9 minutes, until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.
  • Place diced avocado in a mixing bowl. Add the charred and minced garlic and jalapeños, gently tossing everything together well. Incorporate the corn and tomatoes. Squeeze the lime juice on top and sprinkle the salt. Mix it all together.

To assemble tacos:

  • In an already hot skillet or comal set over medium-low heat, heat the tortillas. It will take about 1 minute per side.
  • Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin. Serve them together with the guacamole and the chicken at the table and assemble your tacos!

Notes

Tacos de Pollo con Guacamole y Elote

Bricklayer-Style Beef Tacos

Posted on by Pati Jinich

bricklayer tacos
Print Recipe
5 from 6 votes

Bricklayer-Style Beef Tacos

Bricklayer-Style Beef Tacos recipe from Pati's Mexican Table Season 2, Episode 12 “Tacos, Tacos, Tacos”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bacon, beef, corn tortillas, flour tortillas, jalapeno, onion, pati's mexican table, peppers, tacos, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 8 ounces bacon sliced
  • 2 pounds beef sirloin or tenderloin cut into 1″ pieces
  • To taste kosher or sea salt
  • To taste freshly ground black pepper
  • 2 cups white onion slivered or sliced
  • 2 garlic cloves chopped
  • 1 jalapeno chile sliced, seeding optional, or to taste
  • 1 pound ripe Roma tomatoes
  • Flour or corn tortillas

Instructions

  • Place tomatoes in a baking dish and under the broiler for 6 to 9 minutes, until charred, mushy and juices have begun to run. Once cool, roughly chop, but don’t discard the juices.
  • Heat the skillet, add the bacon and cook until it is crisp and browned, about 5 minutes. Add the meat and season with salt and pepper and sear for about 2 minutes per side.
  • Add in the onion and jalapeño and let them soften for 2 to 3 minutes. Add the garlic and before it browns, in less than a minute, add the chopped tomatoes. Stir here and there and let it all season for about 4 to 5 minutes.
  • In a skillet or comal, set over medium-low heat, heat the tortillas. It will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin.
  • Serve along with the tenderloin tips; guests can fill the tortillas with the amount of filling they desire.

Notes

Tacos al Albañil

Glazed Santa Clara Cookies

Posted on by Pati Jinich

santa clara cookies
Print Recipe
4.60 from 5 votes

Glazed Santa Clara Cookies

Glazed Santa Clara Cookies recipe from Pati's Mexican Table Season 2, Episode 11 “Puebla: Food From a Colonial Jewel”
Prep Time50 minutes
Cook Time10 minutes
Total Time1 hour
Course: Dessert
Cuisine: Mexican
Keyword: almonds, cookies, dough, pati's mexican table, pepitas, pumpkin seeds
Servings: 24 3-inch round cookies
Author: Pati Jinich

Ingredients

For the dough:

  • 1 stick unsalted butter (4 oz)
  • 1 cup confectioners' sugar
  • 1/4 teaspoon baking powder
  • 3 cups flour plus more for rolling out dough
  • 3 egg yolks
  • 1/2 cup lukewarm water

For the glaze:

  • 2 cups sugar
  • 1/2 cup water
  • 3 cups raw and hulled pumpkin seeds or slivered almonds
  • 1/2 cup milk

To blanch the pumpkin seeds:

  • 1/2 teaspoon baking powder or baking soda

Instructions

To prepare the cookies:

  • In the bowl of a mixer, beat the butter on medium speed until creamy. Reduce speed to lowest setting and gently add the confectioners’ sugar and baking powder. Continue mixing until everything is incorporated.
  • Add the flour, one cup at a time, and then the egg yolks, one at a time; continue beating for a minute. Pour in the water and continue mixing until the dough is smooth and can form a ball. Wrap the dough in plastic wrap and place it in the refrigerator. Let it cool until it hardens enough to be manageable, at least 1/2 hour (can refrigerate up to a couple of days).
  • When ready to bake, preheat the oven to 375 degrees and cover a baking sheet with parchment paper.
  • Place half the dough on a piece of lightly floured parchment paper, sprinkle some flour over it and then place another piece of parchment paper on top. Use a rolling pin to gently roll out the dough, to about 1/4-inch thick. Remove the top piece of parchment paper and cut out circles with a round, 3-inch cookie cutter. With a smaller cookie cutter, make a circular indention in the middle of each cookie, without cutting all the way through the dough (there should be about a 1/4-inch space between the indentation and the edge). Press the edges of each cookie with a fork, as if marking the edges of a pie. Repeat the process with the remaining dough and roll it out again, making as many cookies as possible.
  • Space the cookies at least 1/4-inch apart on a cookie sheet and bake for about 10 minutes, until they are fully cooked and the bottoms are lightly browned. Remove from the oven and let cool; repeat with the remaining cookies.

To prepare the base for the glaze:

  • To make the candied pumpkin seed glaze white, as the nuns of the Santa Clara convent traditionally used to, prepare the pumpkin seeds this way:
  • Bring water to a boil in a small saucepan, add pumpkin seeds, simmer about 5 minutes and turn off the heat. Let it cool, stir in baking soda or powder and let it sit overnight. With your hands, rub the pumpkin seeds between your fingers and thumbs to try to release their skins. The skins will float in the water. Carefully pour off the water, cover again with clean water and drain again. With a slotted spatula, place the pumpkin seeds on a clean kitchen towel, rubbing them so that the remaining skins come entirely off. Place the seeds in a bowl, cover them with water, rinse and place them on a cloth towel or paper towels to dry.

To make the pumpkin seed glaze:

  • To make the candied pumpkin seed glaze green, which is a lot less work, prepare the seeds this way:
  • Place hulled, unsalted pumpkin seeds in the jar of a blender or food processor and grind completely.

To make the a almond glaze:

  • To make the a white glaze that’s even easier, just:
  • Place already-blanched, slivered almonds in the jar of a blender or food processor and grind completely.

To prepare the glaze:

  • In a medium saucepan, place the sugar and 1/4 cup of water over medium low heat. Cook until the sugar has completely melted into the water, is no longer granulated and appears to be light syrup, 8 to 10 minutes.
  • Add the ground pumpkin seeds or almonds and stir well, creating a thick paste. Let the mixture cook for another 3 to 4 minutes — it will thicken and become even more pasty. Turn off the heat, pour in the milk and stir well. It should be thick yet shiny and a bit more liquid.
  • Remove the mixture from the heat and let it cool until it slightly thickens and can top the cookie without spilling all over. It will spread as it settles, but if it has cooled enough it will not be too runny. Yet, before it completely cools and hardens. If it does harden, just heat the mixture over low heat with a tablespoon of water until it becomes runny again.

To assemble the cookies:

  • Once the cookies have cooled, add about one tablespoon glaze to each cookie.

Notes

Tortitas de Santa Clara

Chicken Tinga

Posted on by Pati Jinich

Pati Jinich Chicken Tinga
Print Recipe
4.86 from 7 votes

Chicken Tinga

Chicken Tinga recipe from Pati's Mexican Table Season 2, Episode 11 "Puebla: Food From a Colonial Jewel"
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, chipotles in adobo, tomatillos, Tomatoes, tostadas
Servings: 5 cups
Author: Pati Jinich

Ingredients

For the Chicken Tinga:

  • 3 tablespoons safflower or corn oil
  • 1/2 white onion slivered
  • 2 garlic cloves chopped
  • 8 roma tomatoes or 2 lbs, rinsed
  • 2 tomatillos or 1/4 lb, husked and rinsed
  • 1/2 teaspoon crumbled dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoon sea or kosher salt or to taste
  • 1/4 teaspoon fresh ground black pepper or more to taste
  • 2 tablespoons sauce from chipotle chiles in adobo sauce
  • 1 whole chipotle chile in adobo sauce, optional
  • 5 cups cooked shredded chicken

To Serve: quantities as desired

Instructions

To make the Chicken Tinga:

  • Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring it to a simmer and cook for about 10 minutes, or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.
  • Remove tomatoes and tomatillos with a slotted spoon, and place them in the jar of a blender or food processor and process until smooth.
  • Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.
  • Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
  • Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.

To assemble the Tostadas:

  • Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.

Notes

Tinga de Pollo

Creamy Poblano Soup

Posted on by Pati Jinich

creamy poblano soup
Print Recipe
4.46 from 11 votes

Creamy Poblano Soup

Creamy Poblano Soup recipe from Pati's Mexican Table Season 2, Episode 11 “Puebla: Food From a Colonial Jewel”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken broth, Corn, onion, pati's mexican table, poblanos, queso fresco
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 2 cups white onion chopped
  • 5 to 6 poblano peppers roasted, sweated, peeled, seeded and diced
  • 2 cups corn kernels fresh or thawed
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • Freshly ground pepper to taste
  • 3 cups chicken broth
  • 1 cup milk
  • Queso fresco, crumbled optional

Instructions

  • Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.
  • Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
  • Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.
  • Reduce the heat to low, wait for about a minute, and gently pour in the milk. Heat the soup through, for about 6 to 8 minutes, and serve. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

Notes

Crema Poblana

Impossible Chocoflan

Posted on by Pati Jinich

impossible chocoflan
Print Recipe
4.84 from 6 votes

Impossible Chocoflan

Impossible Chocoflan recipe from Pati's Mexican Table Season 2, Episode 10 “Lip-Smacking Mexican Meal”
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cake, Chocolate, chocolate cake, Dulce de Leche, flan, pati's mexican table, pecans, Sweetened Condensed Milk, vanilla
Servings: 12 servings
Author: Pati Jinich

Ingredients

For the Molds or Ramekins:

For the cake:

  • 4 oz or 1 stick of unsalted butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup buttermilk

For the Flan:

  • 1 12- oz can evaporated milk
  • 1 14- oz can sweetened condensed milk
  • 4 eggs
  • 1 teaspoon vanilla

For the Garnish:

  • 1/3 cup toasted pecans chopped

Instructions

  • Set the oven to 350 degrees. Butter the bottom and sides of each ramekin or mold until evenly spread. Pour the cajeta into the buttered molds, distributing evenly between all 12.

To Make the Cake Base:

  • In a mixing bowl, beat the butter and sugar with an electric mixer at medium-high speed until fluffy. Then, beat in the egg. In a separate bowl, mix the flour, cocoa, baking powder, baking soda and salt.
  • At medium-low speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture. Then, beat in the remaining halves. Make sure you scrape the side of the bowl so all of the ingredients mix evenly. Put the mixer on medium-high speed and beat for an additional minute.

To Make the Flan:

  • Place the eggs, vanilla, evaporated milk and sweetened condensed milk in a blender and puree until smooth.

To Prepare the Entire Dish:

  • Pour the cake batter into each ramekin or mold. Then, pour the flan mixture on top, it will look messy, but don’t worry, that’s how it’s supposed to be! Place the ramekins in a large pan or baking dish. Pour hot water into the dish up to halfway the height of the molds. Cover the dish with aluminum foil and seal.
  • Place the in the oven and bake for about 50 to 55 minutes, or until the surface of each cake feels solid, looks baked and a wooden toothpick comes out moist but not wet.
  • Remove from the oven. Be careful when you open the aluminum foil as the steam will be very hot. Once cool enough to handle, remove the ramekins out of the water bath. Once cool, cover with plastic and refrigerate at least 2 hours before eating.
  • When ready to serve, run the tip of a knife around the ramekin and place it cake-side down onto a plate. Lift the mold up. Drizzle with any cajeta from the mold and decorate with chopped pecans.

Notes

Chocoflan Imposible

Everyday Green Salad

Posted on by Pati Jinich

Everyday Green Salad
Print Recipe
5 from 6 votes

Everyday Green Salad

Everyday Green Salad recipe from Pati's Mexican Table Season 2, Episode 10 “Lip-Smacking Mexican Meal”
Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Course: Salad
Cuisine: Mexican
Keyword: Avocado, carrots, cucumber, mustard, pati's mexican table, red onion, salad, Tomatoes, vinaigrette, vinegar
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 1/3 cup white distilled vinegar
  • 1/3 cup vegetable oil
  • 1/3 cup olive oil
  • 1/2 teaspoon dijon mustard
  • 1 garlic clove minced
  • 1/3 cup red onion thinly sliced
  • 1 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/2 teaspoon granulated sugar or to taste

For the salad:

  • 1 head butter lettuce or red leaf lettuce
  • 4 carrots or 3/4 lb, peeled, thinly sliced
  • 1 large cucumber or 3/4 lb, peeled, seeded, sliced
  • 2 ripe tomatoes or 3/4 lb, quartered, seeded, sliced
  • 1 large ripe Mexican avocado halved, pitted, sliced

Instructions

  • In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, onion, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.
  • Place the lettuce, carrots, cucumber and tomato in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it.
  • Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.

Notes

Ensalada de Diario

Chicken À La Trash

Posted on by Pati Jinich

chicken a la trash
Print Recipe
3.67 from 6 votes

Chicken À La Trash

Chicken À La Trash recipe from Pati's Mexican Table Season 2, Episode 10 “Lip-Smacking Mexican Meal”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, onion, pepitas, poblanos, potatoes, prunes, pumpkin seeds, sunflower seeds
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 skinless and boneless chicken breast halves
  • 1/4 cup vegetable oil
  • 2 cups white onion roughly chopped
  • 3 garlic cloves chopped
  • 1 pound poblano chiles charred, sweated, peeled, seeded, cut into strips, 3 to 4
  • 1 1/2 pounds red potatoes about 4 cups, peeled, cubed, and cooked in salted water
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • freshly ground black pepper to taste
  • 2/3 cup prunes pitted and chopped
  • 1/3 cup water
  • 1/4 cup raw and hulled pumpkin seeds
  • 1/4 cup raw sunflower seeds

Instructions

  • Season the chicken with 1 teaspoon of salt, or to taste, and black pepper.
  • Heat the oil in a large non-stick, 12-inch skillet or casserole over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces for about 2 minutes on one side. Flip to the other side and stir in the onion; cook until the onions are completely softened and beginning to brown, about 6 to 8 minutes, stirring the onions often. Add the garlic; and cook for another minute.
  • Add the poblano chiles and cook another 2 to 3 minutes. Stir in the potatoes and give the entire mixture another good stir. Add the prunes. Pour in the water, add the remaining 1/2 teaspoon of salt (or to taste) into the mixture, cover and cook for 12 to 15 minutes more, stirring once or twice in between.
  • Meanwhile, toast the seeds. Place a small, sauté pan over medium-low heat. When hot, add the pumpkin and sunflower seeds, stirring often and taking care not to burn them, until you hear popping sounds and they begin to brown lightly, about 3 to 4 minutes. Remove the seeds from the heat and place in a small bowl.
  • Once the chicken is ready, add the pumpkin and sunflower seeds, gently mix. Taste for seasoning and serve.

Notes

Pollo a la Basura

Rose Petal, Marshmallow, Mango and Pistachio Ice Cream

Posted on by Pati Jinich

rose petal marshmallow mango and pistachio ice cream
Print Recipe
4.67 from 3 votes

Rose Petal, Marshmallow, Mango and Pistachio Ice Cream

Rose Petal, Marshmallow, Mango and Pistachio Ice Cream recipe from Pati's Mexican Table Season 2, Episode 9 “Xochimilco: Cooking with Flowers”
Prep Time30 minutes
Cook Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: Mexican
Keyword: flowers, ice cream, mango, marshmallow, pati's mexican table, pistachios, rose
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 1/2 cups loosely packed rose petals rinsed
  • 1 10-oz bag mini-marshmallows
  • 3 cups diced mango (about 3 mangoes)
  • 6 egg yolks
  • 1/2 cup roughly chopped pistachios toasted

Instructions

  • Pour the milk and heavy cream into a medium-sized saucepan; set it over medium-low heat. Once hot, add the rose petals, marshmallows and mangos, cooking for about 10-15 minutes until the marshmallows have dissolved, stirring occasionally, but don’t let mixture come to a boil. Remove the saucepan from the heat.
  • In a large mixing bowl, whisk the egg yolks until they become thick and spongy.
  • Slowly stir 1/3 of the milk/cream mixture into the egg yolk, whisking, until thoroughly combined. Pour the egg mixture back into the saucepan with the remaining milk/cream mixture.
  • Set the saucepan over low to low-medium heat, stirring frequently with a whisk or spoon until the mixture thickens, about 15 minutes. Remove the saucepan from the heat. Once it cools, refrigerate.
  • Once chilled, process in an ice cream maker following the manufacturer’s instructions, and add the toasted pistachios 5 to 10 minutes before the ice cream is ready. Alternatively, freeze the entire mix.

Notes

Helado de Pétalos de Rosa, Malvavisco, Mango y Pistache

Hibiscus and Pecan Mole

Posted on by Pati Jinich

hibiscus and pecan mole
Print Recipe
4.50 from 6 votes

Hibiscus and Pecan Mole

Hibiscus and Pecan Mole recipe from Pati's Mexican Table Season 2, Episode 9 “Xochimilco: Cooking with Flowers”
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, chicken broth, cinnamon, corn tortillas, hibiscus, jamaica, Mole, pasilla, pati's mexican table, pecans, piloncillo, Plantains, prunes
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 9 oz ancho chiles stemmed and seeded
  • 6 oz pasilla chiles stemmed and seeded
  • 6 cups boiling water
  • 1/2 cup vegetable oil or shortening
  • 1 cup white onion chopped
  • 4 garlic cloves chopped
  • 2 cups dried hibiscus flowers
  • 1 cup pecans
  • 1 cup pitted prunes
  • 1 1/4 cup ripe plantain peeled and sliced
  • 3 Corn tortillas cut into squares
  • 4 cups chicken broth
  • 1 cup grated or chopped piloncillo or brown sugar
  • 1 tsp ground cinnamon
  • 5 cloves whole
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper
  • Toasted sesame seeds to decorate

Instructions

  • Preheat a comal, cast iron pan or nonstick skillet over low-medium heat. Toast chiles gently for about 10 seconds per side, being careful not to let them burn. Place them in a mixing bowl, cover them with boiling hot water and let them soak for 20 to 30 minutes until rehydrated, place chiles and water in batches in the food processor or blender and puree until smooth.
  • In a large, extended sauté pan, add oil and set over medium-high heat until hot, 1 or 2 minutes. Add onion and sauté for 2 to 3 minutes, until the onion starts to soften. Add garlic and sauté for 1 minute. Stir in the hibiscus flowers and cook for 3 to 4 minutes; until lightly crunchy.
  • Add the tortillas, let them cook for 1 minute. Stir in the pecans, and cook for 1 minute. Add the plantains and prunes, stir and let them start to cook and brown, for about 2 to 3 minutes. Each time you add a new ingredient, let it start to cook and season, before adding the next.
  • Stir in the puréed chiles along with the chicken broth.
  • Once the whole mixture starts simmering, add the piloncillo, cinnamon, cloves and salt. Lower the heat to medium-low and continue to cook for 20 to 25 minutes. In batches, purée the mixture in the blender or food processor until smooth. Serve over the cooked meat, poultry or seafood of your choice.

Notes

Mole de Jamaica y Nuez, adapted from Patricia Quintana

Squash Blossom Quesadillas

Posted on by Pati Jinich

squash blossom quesadillas
Print Recipe
4.50 from 4 votes

Squash Blossom Quesadillas

Squash Blossom Quesadillas recipe from Pati's Mexican Table Season 2, Episode 9 "Xochimilco: Cooking with Flowers"
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Antojos, Appetizer, Main Course
Cuisine: Mexican
Keyword: cheese, Chiles, Mexico City, Oaxaca, Poblano, Quesadilla, queso, squash blossom
Servings: 12 quesadillas
Author: Pati Jinich

Ingredients

  • 2 poblano chiles charred, peeled, seeded and diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon safflower or corn oil
  • 1/4 cup white onion chopped
  • 1 teaspoon garlic finely chopped
  • 12 ounces fresh squash blossoms rinsed, dried and chopped (about 8 cups)
  • 1 teaspoon kosher or sea salt or to taste
  • 8 ounces Oaxaca or mozzarella cheese shredded
  • 2 cups instant Maseca corn masa flour if making fresh masa tortillas, or substitute 1 package store-bought corn tortillas
  • 1 3/4 cups water for the masa, if making fresh masa tortillas

Instructions

To Prepare Filling:

  • Place the poblano chiles on a tray under the broiler, directly on the grill, or directly on the open flame or on a comal or skillet set over medium heat. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes, until they are charred and blistered all over. Transfer them to a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Working under a thin stream of cold water, peel off their skin; make a slit down the sides to remove and discard the seeds and veins, then remove and discard the stem. Cut them into 1/2-inch-wide strips or squares.
  • Add butter and oil in a medium sauté pan over medium heat. When the butter is bubbling, add the onion and garlic and cook until softened and fragrant, for about 3 to 4 minutes. Add the prepared poblano chiles, then the squash blossoms and salt. Cook for about 5 minutes, stirring often, until the blossoms exude their juices and the mixture begins to dry out. Remove from the heat.

If Using Fresh Corn Masa:

  • Mix Maseca or instant corn dough masa with the water and knead for a few minutes until soft. Make 1-inch balls and flatten between plastic rounds on a tortilla press.
  • Place 1 tablespoon of the cheese and 2 tablespoons of the filling at the center of the dough disk and, leaving it on the plastic round of the tortilla press, fold it over and press to seal the edges. Repeat to form the rest of the quesadillas, using all the dough and filling.
  • In a deep and large skillet, add enough oil so that it’s at least ¾-inch deep; heat over medium heat. Once the oil is hot, about 3 to 4 minutes later, add a few quesadillas at a time to the hot oil, making sure not to crowd the skillet. Cook for 2 to 4 minutes per side, or until golden brown and crisp. Transfer, with a slotted spoon, to a paper towel-lined platter to drain. Serve hot, with the salsa of your choice.

If Using Store-Bought Tortillas:

  • If using pre-made corn tortillas, add the cheese and filling to the center of the tortilla. Place on an already hot comal, griddle or skillet, and let them cook until the cheese has melted and the tortilla has begun to lightly crisp, about 2 to 3 minutes per side.

Notes

Quesadillas de Flor de Calabaza

Fresh Jí­cama and Orange Pico de Gallo

Posted on by Pati Jinich

jicama and orange pico
Print Recipe
4 from 4 votes

Fresh Jicama and Orange Pico de Gallo

Fresh Jicama and Orange Pico de Gallo recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Jicama, lime, orange, Peanuts, Pico de Gallo, piquí­n chiles, tajin
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1 large or 2 small jí­camas 1 1/2 pounds, peeled and cut into sticks
  • 3 oranges peeled and separated into segments or sliced
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablspoons olive oil
  • 1 teaspoon kosher or sea salt or more taste
  • 1 tablespoon dried ground chile Piquí­n or Tají­n or to taste
  • 1/2 cup shelled roasted peanuts chopped and toasted, not salted

Instructions

  • In a mixing bowl, whisk together the lime juice, olive oil, salt and pepper to create a vinaigrette.
  • Place the jí­camas and oranges in a salad bowl. Toss with the vinaigrette. Let it all marinate for about 10 minutes, either inside or outside of the refrigerator. Sprinkle with the peanuts and serve.

Notes

Pico de Jí­cama y Naranja

Ancho Chile and Orange Juice Tequila Chaser

Posted on by Pati Jinich

ancho chile chaser
Print Recipe
4.60 from 5 votes

Ancho Chile and Orange Juice Tequila Chaser

Ancho Chile and Orange Juice Tequila Chaser recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time5 minutes
Cook Time12 minutes
Total Time17 minutes
Course: Drinks
Cuisine: Mexican
Keyword: ancho chiles, cocktail, lime, onion, orange juice, pati's mexican table, tequila
Servings: 10 to 12 small servings
Author: Pati Jinich

Ingredients

  • 1 or 2 ancho chiles (about 1 ounce)
  • 3 cups fresh squeezed orange juice
  • 1/4 cup white onion chopped
  • 1 tablespoon fresh squeezed lime juice
  • 1 tablespoon kosher or sea salt or to taste

Instructions

  • Heat a comal or dry skillet over low-medium heat until hot.
  • Remove the stems, seeds and veins from the ancho chiles. Toast over the hot comal or dry skillet, over medium heat, for about 15 seconds per side, until chiles have softened and then begin to toast, have changed their color and released their aroma. Be careful not to burn them.
  • Place the chiles in a saucepan and cover them with water. Bring to a boil and simmer over medium heat for 10 minutes, until they rehydrate and look plump; let cool.
  • Place chiles and 1/2 cup of their cooking liquid in a blender along with the orange juice, lime juice, white onion and salt. Purée until smooth.
  • Serve as a drink alongside tequila in caballitos or straight, poured over ice cubes. Sangrita can be refrigerated for up to a week.

Notes

Sangrita

Derek Brown’s ‘Satin Sheets’ Cocktail

Posted on by Pati Jinich

satin sheets cocktail
Print Recipe
3.75 from 4 votes

Derek Brown’s ‘Satin Sheets’ Cocktail

Derek Brown’s ‘Satin Sheets’ Cocktail recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: agave syrup, cocktail, lime, pati's mexican table, tequila, Velvet Falernum
Servings: 1 cocktail
Author: Pati Jinich

Ingredients

  • 1 1/2 oz silver tequila
  • 1/2 oz Velvet Falernum
  • 3/4 oz fresh lime juice
  • 1/2 oz agave syrup
  • ice
  • Fresh lime wheel

Instructions

  • Mix the liquors, lime juice, agave syrup and ice in a cocktail mixer. Strain and add the fresh lime wheel.

Notes

"Sábanas de Satín" de Derek Brown

Coffee Flan with Tequila Whipped Cream

Posted on by Pati Jinich

coffee flan
Print Recipe
4.67 from 6 votes

Coffee Flan with Tequila Whipped Cream

Coffee Flan with Tequila Whipped Cream recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time10 minutes
Cook Time48 minutes
Total Time58 minutes
Course: Dessert
Cuisine: Mexican
Keyword: coffee, flan, mexican vanilla, pati's mexican table, Sweetened Condensed Milk, tequila, whipped cream
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the flan:

  • 1 cup sugar
  • 1 14oz can sweetened condensed milk
  • 1 12oz can evaporated milk
  • 1 cup whole milk
  • 6 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons Mexican instant coffee dissolved in 2 tablespoons boiling water

For the whipped cream:

  • 1 1/2 cups cold heavy cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons white or silver tequila

Instructions

To prepare the flan:

  • In a heavy medium saucepan, cook the sugar over medium heat, stirring frequently, until melted and golden brown, 6 to 8 minutes. Quickly pour the caramelized sugar syrup into individual molds. Set aside. Preheat the oven to 350 degrees.
  • Place all three milks, the eggs, vanilla and coffee in a blender. Mix until completely blended and smooth. Pour into the caramel-lined molds or ramekins. Set the molds into a larger baking dish or pan. Carefully pour boiling water (it is very important that the water already be very hot) into the larger holding pan up to at least half the height of the molds. Place on the middle rack of the oven.
  • Bake, uncovered, about 40 minutes, or until the center comes out moist but clean. Remove the individual molds from the water bath and let them cool completely. Refrigerate the molds, covered with plastic.
  • To serve, run a thin knife around the edge of the pan between the custard and the pan. Invert the flans onto plates to unmold them. Carefully lift up the molds to allow the syrup to run over the flan.

To prepare the whipped cream:

  • Whip the cold cream in the bowl of an electric mixer. When it starts to hold peaks, add the confectioners’ sugar, vanilla, and tequila. Continue to whip until it forms stiff peaks. Serve flan with a generous dollop of whipped cream; serve cold.

Notes

Flan de Café con Crema Batida al Tequila

Tequila, Mexican Cream and Chipotle Shrimp

Posted on by Pati Jinich

tequila shrimp
Print Recipe
5 from 6 votes

Tequila, Mexican Cream and Chipotle Shrimp

Tequila, Mexican Cream and Chipotle Shrimp recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chipotles in adobo, mexican crema, pati's mexican table, Shrimp, tequila
Servings: 3 to 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound large shrimp peeled and deveined
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 clove garlic finely minced
  • 1/4 cup Tequila Reposado
  • 1/4 cup Mexican cream Latin style cream, crème fraiche or heavy cream
  • 1 tablespoon chipotle chiles in adobo sauce or to taste
  • 1 chipotle chile in adobo sauce optional, seeded and minced
  • 10 chives sliced

Instructions

  • Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.
  • In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant.
  • Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don’t let them overcook; they should be browned on the outside but barely cooked through.
  • Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using).
  • Serve immediately, with the chives sprinkled on top.

Notes

Camarones al Tequila

Green Chilaquiles in Roasted Tomatillo Sauce

Posted on by Pati Jinich

chilaquiles verdes
Print Recipe
4.82 from 11 votes

Green Chilaquiles in Roasted Tomatillo Sauce

Green Chilaquiles in Roasted Tomatillo Sauce recipe from Pati's Mexican Table Season 2, Episode 7 “Family-Style Breakfast"
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: cotija cheese, feta, garlic, jalapeno, mexican crema, onion, queso fresco, serrano chiles, tomatillos, tortilla chips
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 18 5″ corn tortillas
  • 2 pounds green tomatillos husked and rinsed
  • 1/2 of a large white onion
  • 1 or 2 serrano or jalapeño chiles
  • 1 garlic clove
  • 2 or 3 cilantro sprigs
  • 2 cups vegetable or chicken broth
  • 3 tablespoons vegetable oil plus more for brushing tortillas

To garnish:

  • 1/2 cup onion thinly sliced
  • 1/4 cup cilantro chopped
  • 1/2 cup queso fresco or cotija or substitute with Farmer’s cheese or mild feta, crumbled
  • 1/4 cup Mexican cream

Instructions

To prepare the tortillas:

  • Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.

To prepare the tomatillo sauce:

  • Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.
  • Bake until tomatillos are soft and plump and all the ingredients look charred. Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.
  • Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.

To serve:

  • When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.
  • Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.

Notes

Chilaquiles verdes