Fish over Fennel Salad with Jalapeño and Olive Salsa

Posted on by Pati Jinich
fish over fennel salad with olive salsa
Print Recipe
4.72 from 7 votes

Fish over Fennel Salad with Jalapeño and Olive Salsa

Fish over Fennel Salad with Jalapeño and Olive Salsa recipe from Pati's Mexican Table Season 3, Episode 11 “Mex-Italian!”
Prep Time20 minutes
Cook Time7 minutes
Total Time27 minutes
Course: Main Course
Cuisine: Mexican
Keyword: fennel, fish, grouper, olives, oranges, pati's mexican table, pepitas, pumpkin seeds, raisins, red onion, red snapper, rockfish, tequila, Tilapia
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 2 tablespoons pumpkin seeds
  • 1 fennel bulb thinly sliced
  • 1/4 cup thinly sliced red onion about 1/4 of a red onion
  • 2 oranges peeled and thinly sliced or cut into segments, plus juice
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste

For the salsa:

  • 1/4 cup golden raisins
  • 1 tablespoon tequila
  • 1/4 cup pitted black Italian olives in brine, chopped
  • 1 jalapeno chile thinly sliced
  • 1/4 cup fresh cilantro leaves and upper stems, chopped
  • 1/4 cup fresh parsley leaves and upper stems, chopped
  • Freshly squeezed juice of 2 limes
  • 2 tablespoons olive oil
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste

For the fish:

  • 1/2 cup all-purpose flour
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste
  • 4 6-ounce red snapper fillets or any mild fish of your choice, such as tilapia, rockfish or grouper
  • 3 tablespoons olive oil

Instructions

To prepare the salad:

  • To toast the pumpkin seeds, place them in an already hot, small sauté pan set over low heat. Stir often, being careful that they don’t burn, until you start to hear popping sounds (similar to popcorn), and they begin to turn from green to a toasty brown, about 4 to 5 minutes. Remove from the heat and place in a bowl.
  • Combine fennel, red onion, orange segments and juice in a mixing bowl. Add the olive oil, balsamic vinegar, salt and pepper. Toss to combine. Add the toasted pumpkin seeds. Toss once more and wait to serve with the fish.

To prepare the salsa:

  • Place the golden raisins in a medium mixing bowl and pour the tequila over the raisins. Allow the raisins to plump up in the tequila for a few minutes while prepping the remaining ingredients. Then add the olives, jalapeño, cilantro, parsley, lime juice, olive oil, salt and pepper to the bowl with the raisins and tequila. Combine well and serve with the fish.

To prepare the fish:

  • Combine the flour, a pinch salt and a pinch pepper on a flat plate and spread. Using a small knife, score each fish filet, cutting 3 shallow horizontal lines into the skin of each fillet – do not cut through the fillets. Dust the fillets on each side with a thin layer of the flour mixture.
  • Heat the oil in a skillet over medium heat. When oil is hot and ready (test by dipping a piece of the fish to see if it happily bubbles), place the fillets in the pan skin-side down. Cook until the skin is crisped and lightly browned, about 3 minutes. If at any point the fish begins to curl, use a spatula to press the fish firmly down in the pan. Flip with a spatula or tongs and cook on the other side until done, about another 4 minutes. Transfer the fish to a plate covered in paper towels to drain. Serve on top of the fennel salad and with the salsa on the side.

Notes

Pescado con Ensalada de Eneldo y Salsa de Jalapeño y Aceitunas

Yucatán-Style French Toast

Posted on by Pati Jinich
Yucatan style french toast
Print Recipe
4.17 from 6 votes

Yucatán-Style French Toast

Yucatán-Style French Toast recipe from Pati's Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: almonds, bread, ceylon, cinnamon, cloves, pati's mexican table, raisins, Sherry, Sweetened Condensed Milk
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 4 cups water
  • 1 1/2 cups granulated sugar
  • 1/4 cup raisins or to taste
  • 1 ceylon or true cinnamon stick
  • 3 whole cloves
  • 2 tablespoons Dry Sherry optional
  • 6 eggs separated
  • 1 cup milk
  • 1 14-ounce can sweetened condensed milk
  • 1 tablespoon vanilla extract
  • Vegetable oil for frying
  • 1 large French baguette or thick baguette of your choice cut into 3/4-inch slices
  • 1/2 cup chopped almonds

Instructions

  • Place a medium saucepan with the water, sugar, raisins, cinnamon and cloves over medium heat. Bring to a simmer and let it cook until it achieves the consistency of a light syrup and the flavors from the spices have infused the liquid, about 35 minutes. Turn off the heat. If you like a hint of alcohol in your dessert, add the sherry. Remove the cinnamon stick and cloves. Cover to keep warm.
  • Meanwhile, beat the egg whites in the bowl of an electric mixer or with a hand mixer over medium-high speed until they hold stiff peaks. Reduce the speed to low, add the yolks one by one and continue beating just until incorporated, so the volume will not decrease much.
  • In a large bowl, combine the milk, sweetened condensed milk and vanilla, stir until incorporated.
  • Set the bowl with the milk mixture beside the bowl with the beaten egg whites and yolks.
  • Fill a large sauté pan with about 1/4-inch of oil and heat over medium heat until hot, but not smoking, and you see ripples in the oil when you tilt the pan.
  • One at a time, dunk each piece of bread in the milk mixture until soaked, immediately dip into the egg mixture to completely cover, and place the coated slice in the hot oil. Fry for about a minute on one side, until golden brown, flip to the other side and do the same. Add as many bread pieces as will fit into the pan without over-crowding. When finished frying, place the bread pieces on a baking dish covered with paper towels to drain.
  • Traditionally, the “poor gentleman” pieces are placed on a platter, covered with the syrup and refrigerated. But I think they are a thousand times tastier served hot! Cover the pieces with warm syrup, sprinkle chopped almonds on top and serve.
  • If you have leftovers, cover the battered and fried bread pieces with the remaining syrup and almonds, and store covered in the refrigerator. I admit they are also fabulous cold.

Notes

Caballeros Pobres

Huevos Rancheros with Zucchini

Posted on by Pati Jinich
huevos rancheros with zucchini
Print Recipe
5 from 5 votes

Huevos Rancheros with Zucchini

Huevos Rancheros with Zucchini recipe from Pati's Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Eggs, jalapeno, onion, pati's mexican table, Tomatoes, Zucchini
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 1 cup chopped white onion
  • 1 jalapeño finely chopped, more or less to taste
  • 1 1/2 pounds ripe Roma tomatoes cored and chopped, don’t discard the seeds (about 5 to 7 tomatoes)
  • 1 large or 2 medium zucchinis chopped (about 2 cups)
  • 8 eggs
  • 1/2 teaspoon vegetable oil to cook the eggs

Instructions

To make the salsa:

  • In a large skillet, heat 3 tablespoons of oil over medium heat until hot, but not smoking, then add the onion and jalapeño, cook, stirring occasionally, until completely soft and translucent, about 6 to 8 minutes. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes.
  • Reduce the heat to low, add the zucchini, cover, and cook for about 6 minutes or until zucchini is cooked through but still with a crisp bite, and the tomatoes are completely mushy. Remove the lid and turn off the heat.

To make the eggs:

  • Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes. Add half a teaspoon oil, once hot, crack two eggs at a time into the pan, sprinkle with salt to taste, cover with a lid, and cook to your preferred doneness. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny. Serve with a generous amount of salsa on top.

Notes

Huevos Rancheros con Calabacitas

Mexican-Style Gravlax with Cilantro and Tequila

Posted on by Pati Jinich
mexican style gravlax with cilantro and tequila
Print Recipe
4.84 from 6 votes

Mexican-Style Gravlax with Cilantro and Tequila

Mexican-Style Gravlax with Cilantro and Tequila recipe from Pati's Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”
Cook Time2 days
Course: Antojos, Breakfast
Cuisine: Mexican
Keyword: brown sugar, Chipotle, cumin, flour tortillas, lime, pati's mexican table, salmon, tequila
Servings: 24 small toasts
Author: Pati Jinich

Ingredients

  • 1 teaspoon ground cumin
  • 2 teaspoons chipotle chile powder ancho chile powder, or a Mexican mix
  • 2 tablespoons kosher or coarse sea salt plus more for seasoning
  • 1 tablespoon freshly ground black pepper
  • 2 tablespoons dark brown sugar
  • 1 cup finely chopped cilantro
  • Zest of 1 lime
  • 1 pound fresh salmon skin on, bones removed
  • 2 tablespoons silver tequila
  • 6 5-inch Flour tortillas or whole grain bread, toasted
  • 1 cup Mexican crema
  • 1 ripe avocado halved, pitted, chopped
  • 1 lime halved

Instructions

  • Combine the cumin, chile powder, salt, pepper, sugar, lime zest and cilantro in a small bowl. Place the salmon flat, skin-side up, in a long baking dish. Make 10 to 12 1-inch slashes in the skin with the tip of a knife, just deep enough to reach the flesh. Rub 1/3 of the salt mixture into skin, then flip the fish over, spoon the tequila over the fish and rub the remaining 2/3 of the salt mixture on the salmon.
  • Cover the fish tightly with plastic wrap, then place a slightly smaller baking dish directly on top of fish and weigh it down with heavy unopened cans. Refrigerate for 2-3 days, basting with the resulting juices each night and re-covering and weighing back down again.
  • When ready to serve, remove the gravlax from the refrigerator. Thinly slice the salmon flesh, taking care not to cut through the skin and arrange the pieces on a platter. Serve with lightly toasted flour tortillas or toasted whole grain bread (keep warm in a clean kitchen towel, bread basket or tortillero), and let everyone garnish with the crema, avocado and a squeeze of fresh lime juice.

Notes

Gravlax con Cilantro y Tequila

Spiced Sweet Mexican Coffee

Posted on by Pati Jinich
spiced sweet mexican coffee or cafe de olla
Print Recipe
4.17 from 6 votes

Spiced Sweet Mexican Coffee

Spiced Sweet Mexican Coffee recipe from Pati's Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”
Cook Time15 minutes
Total Time15 minutes
Course: Drinks
Cuisine: Mexican
Keyword: brown sugar, ceylon, cinnamon, coffee, pati's mexican table, piloncillo
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 8 cups water
  • 6 tablespoons coarsely ground dark-roasted coffee beans
  • 8 tablespoons grated or finely chopped piloncillo or dark brown sugar or to taste
  • 1 ceylon or true cinnamon stick

Instructions

  • Bring the water to a rolling boil in a pot. Reduce the heat to low and add the coffee, piloncillo and cinnamon stick. Simmer partially covered for about 10 minutes, stirring occasionally, then turn off the heat and let sit, covered, for 5 minutes.
  • Strain through a fine sieve or cheesecloth and serve. Alternatively, remove the cinnamon stick and pour the drink into a French press; press down on the plunger and serve.

Notes

Café de Olla

Drunken Pasilla, Prune and Orange Salsa

Posted on by Pati Jinich
drunken pasilla prune orange salsa
Print Recipe
5 from 6 votes

Drunken Pasilla, Prune and Orange Salsa

Drunken Pasilla, Prune and Orange Salsa recipe from Pati's Mexican Table Season 3, Episode 9 “Pot Luck Party”
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Sauce
Cuisine: Mexican
Keyword: beer, garlic, orange juice, pasilla, pati's mexican table, prunes
Servings: 3 cups
Author: Pati Jinich

Ingredients

  • 6 to 8 pasilla chiles stemmed and seeded, about 2 ounces
  • 2 cloves garlic with husks on
  • 1 cup boiling water
  • 1 cup beer
  • 1 cup freshly squeezed orange juice
  • 1 1/2 cups pitted prunes
  • 1 teaspoon kosher or coarse sea salt

Instructions

  • Set a skillet or comal over medium heat and, once hot, toast the chiles for about 1 minute per side, being careful not to burn them. Remove from heat.
  • Roast, or char, the garlic cloves for about 6 to 8 minutes either on the same skillet or comal, or under a broiler for 3 to 4 minutes. Set aside and peel away the husks once the cloves have cooled.
  • Place the toasted chiles in a medium saucepan and cover with the boiling water, beer and orange juice. Add the prunes to the pan and simmer for 8 to 10 minutes. Put the chiles, prunes and cooking liquid into a blender, along with the garlic and salt. Puree until smooth and serve.

Notes

Salsa Borracha

Stuffed Potatoes with Avocado Sauce

Posted on by Pati Jinich
papa rellenas with avocado sauce
Print Recipe
4.72 from 7 votes

Stuffed Potatoes with Avocado Sauce

Stuffed Potatoes with Avocado Sauce recipe from Pati's Mexican Table Season 3, Episode 9 “Pot Luck Party”
Prep Time3 hours 40 minutes
Cook Time4 minutes
Total Time3 hours 44 minutes
Course: Antojos
Cuisine: Mexican
Keyword: Avocado, cumin, fried, ground beef, jalapeno, lime, olives, onion, pati's mexican table, pimento chiles, potatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups diced white onion
  • 1 small jar of pimento chiles
  • 2 cups seeded and finely chopped green pepper
  • 2 tablespoons olive oil for sauteing
  • 4 cloves garlic minced
  • 2 pounds ground beef
  • 3 large Roma tomatoes peeled, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 cup chopped green olives
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 4 large potatoes peeled and quartered
  • 1 tablespoon warm milk
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 eggs beaten with 1 tablespoon water
  • 1 cup plain bread crumbs
  • 1/4 cup all-purpose flour
  • vegetable oil for frying

For the avocado sauce:

  • 2 ripe Mexican avocados
  • Freshly squeezed juice from 4 limes just over 1/2 cup lime juice
  • 1 medium bunch of cilantro leaves and upper stems, roughly chopped
  • 2 jalapeño chiles seeded
  • 3 garlic cloves crushed
  • 1/2 cup olive oil
  • 1 teaspoon ground cumin
  • kosher or coarse sea salt to taste

Instructions

To make the Cuban picadillo:

  • Heat olive oil in in a large skillet over medium-high heat. Add the onion, pimento chiles and green pepper and sauté for about 5 minutes, until the onion has softened. Add the garlic and ground beef to the pan, stirring to break up the meat and combine it with the onion and peppers, and cook until the meat has browned, about 5 to 7 minutes. Add the tomatoes, cumin and oregano to the pan, stir to combine and reduce heat to low. Cover and simmer for 12 to 15 minutes to thicken. Stir in the olives and simmer 5 minutes longer. Season with salt and pepper to taste.

To make the papas rellenas:

  • Place the quartered potatoes in a large saucepan and add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are soft, then drain. Mash the potatoes with the salt and warm milk, and let cool enough to handle.
  • Grab a handful of the mashed potato mixture and form into a little “bowl” in your hand. Fill the “bowl” with some of the Cuban picadillo and cover with more of the mashed potato mixture - forming a ball about the size of a small baseball. Repeat until all the mashed potato mixture is used up.
  • Combine the bread crumbs and flour on a plate. In a small bowl, beat the egg with 1 tablespoon of water.
  • Dip a ball into the beaten egg and roll to coat, then roll in the flour and bread crumb mixture until lightly covered. Dip the same ball, again, into the egg and roll a second time in the flour and bread crumb mixture to coat thoroughly. Repeat with each ball.
  • Refrigerate the balls for about 3 hours.
  • Add enough vegetable oil to a heavy skillet to come about halfway up the potato balls and heat over medium-high heat until hot, but not smoking, about 2 to 3 minutes. Carefully place as many balls into the oil as possible without crowding the pan, working in batches if need be. Fry the balls for about 2 minutes or until the submerged half is golden brown, turn the balls and cook another 2 minutes until golden brown. Remove the balls from the pan and set them on a paper-towel-covered plate or wire rack. Serve hot with avocado sauce on the side.

To make the avocado sauce:

  • Place the avocado, lime juice, cilantro, jalapeño chiles, garlic cloves, olive oil and cumin and puree until smooth. Season with salt, to taste.

Notes

Papas Rellenas con Salsa de Aguacate, recipe courtesy Sabrina Soto

Beef Barbacoa Sliders

Posted on by Pati Jinich
beef barbacoa sliders
Print Recipe
4.75 from 8 votes

Beef Barbacoa Sliders

Beef Barbacoa Sliders recipe from Pati's Mexican Table Season 3, Episode 9 “Pot Luck Party”
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, apple cider vinegar, banana leaves, beef, beer, burger, cinnamon, cloves, guajillo chiles, onion, pati's mexican table, Pickled Jalapeños, Tomatoes
Servings: 24 sliders
Author: Pati Jinich

Ingredients

  • 10 guajillo chiles stemmed and seeded
  • 10 ancho chiles stemmed and seeded
  • 5 cups water
  • 1/3 cup apple cider vinegar
  • 1 medium Roma tomato quartered
  • 1/2 medium white onion coarsely chopped (about 1/2 cup)
  • 3 medium cloves garlic
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • 5 whole cloves stems removed
  • 2 1/2 teaspoons kosher or coarse sea salt
  • 3 tablespoons safflower or vegetable oil
  • 4 pounds beef round roast or brisket cut into 4-inch chunks
  • 1 pound Banana leaves or aluminum foil
  • 12 ounces light beer 1 bottle
  • 24 small slider buns brioche or challah buns are specially good with this!
  • Pickled jalapeños optional

Instructions

For the marinade:

  • Heat a large skillet or comal over medium heat. Add the dried guajillo and ancho chiles and toast them for no more than 20 seconds per side, taking care not to burn them. Transfer the toasted chiles to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the chiles have softened and rehydrated.
  • Transfer the chiles to a blender, and add 2 cups of their cooking liquid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves and salt. Puree until smooth.
  • Wipe out the medium saucepan and add the oil. Place over medium heat for 1 to 2 minutes, then add the pureed chile mixture, being careful to avoid any splatters. Partially cover and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a paste-like consistency.

For the meat:

  • Place the beef in a large bowl and cover it with the marinade. If you will not cook it that day, cover and place in the refrigerator for up to 48 hours. Wrap the individual meat chunks in pieces of banana leaf or aluminum foil as you would wrap burritos or tamales - making sure to add a generous amount of marinade in each packet.
  • Preheat the oven to 350°F. Place the meat packets inside a large, heavy ovenproof French oven or casserole, pour in the beer and cover with a tight-fitting lid. Roast for about 3 hours, until the meat is succulent and comes apart when pulled with a fork. Transfer to the stovetop (off of the heat), and let everything rest for 10 to 15 minutes before opening the meat packets.
  • Serve on slider buns with drunken salsa and/or pickled jalapeños.

Notes

Hamburguesitas de Barbacoa

Crab, Cucumber and Jícama Salad

Posted on by Pati Jinich
crab, cucumber and jicama salad
Print Recipe
4.60 from 5 votes

Crab, Cucumber and Jícama Salad

Crab, Cucumber and Jícama Salad recipe from Pati's Mexican Table Season 3, Episode 9 “Pot Luck Party”
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: cayenne pepper, cilantro, crab, cucumber, honey, Jicama, lime, Peanuts, tostadas, vinegar
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 6 tablespoons freshly squeezed lime juice
  • Zest of 2 limes
  • 1/4 teaspoon cayenne pepper or to taste
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 3 tablespoons extra virgin olive oil
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste
  • 1 small jícama peeled and julienned
  • 1 large English cucumber peeled, seeded and julienned
  • 3 scallions thinly sliced
  • 1/4 cup roasted peanuts crushed , or more to taste
  • 2 tablespoons chopped cilantro
  • 1 pint jumbo lump crab meat picked through thoroughly for cartilage and shells
  • Romain lettuce to accompany (optional)
  • Tostadas homemade or store-bought, or crackers, to accompany (optional)

Instructions

  • In a large bowl, combine the lime juice and zest, cayenne pepper, rice wine vinegar and honey. Whisk in the olive oil and season with salt and pepper to taste.
  • Add the jícama, cucumber, scallions, peanuts and cilantro and toss well to combine. Then, add the crab and gently toss, taking care not to break up the crab meat. Serve over lettuce or in individual cups accompanied by tostadas or crackers.

Notes

Ensalada de Cangrejo, Pepino y Jícama

Dressed Up Mexican Beer

Posted on by Pati Jinich
dressed up Mexican beer or michelada
Print Recipe
5 from 4 votes

Dressed Up Mexican Beer

Dressed Up Mexican Beer recipe from Pati's Mexican Table Season 3, Episode 9 “Pot Luck Party”
Prep Time1 minute
Cook Time2 minutes
Total Time3 minutes
Course: Drinks
Cuisine: Mexican
Keyword: beer, hot sauce, lime, Maggi sauce, pati's mexican table, soy sauce, Worcestershire sauce
Servings: 1 beer
Author: Pati Jinich

Ingredients

  • 1 beer mug chilled
  • Kosher or sea salt for coating the rim
  • 1 lime wedge
  • Ice cubes (optional)
  • 2 to 3 tablespoons freshly squeezed lime juice
  • 1 beer preferably Mexican, chilled
  • Dash of hot sauce like Tabasco Cholula or Valentina (optional)
  • Dash of a salty sauce like soy sauce Worcestershire or Maggi Sauce (optional)
  • Pinch of freshly ground black pepper (optional)
  • Pinch of kosher or coarse sea salt (optional)

Instructions

  • Pour a layer of salt onto a small plate. Rub the rim of a chilled beer mug with the lime wedge and dip the rim gently into the salt to coat. Place the ice cubes, if using, into the mug. If making a basic michelada, add the lime juice on top of the ice, then pour in the beer.
  • If making a michelada especial, salt the rim of a chilled beer mug as directed above, then place the optional ingredients, to taste, into the mug. Stir the mixture lightly then pour in the beer.

Notes

Michelada

Sriracha Mezcal Cocktail

Posted on by Pati Jinich
Sriracha Mezcal Cocktail
Print Recipe
4.84 from 6 votes

Sriracha Mezcal Cocktail

Sriracha Mezcal Cocktail recipe from Pati's Mexican Table Season 3, Episode 8 “Asian Influences in Mexican Cooking”
Prep Time2 minutes
Cook Time3 minutes
Total Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, hot suace, lime, mezcal, pati's mexican table, Sriracha sauce
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 cup mezcal joven (young mezcal)
  • 1/2 cup freshly squeezed lime juice plus more for coating the glass rims
  • 1 liter lime- or lemon-flavored sparkling soda
  • 1/4 cup Sriracha sauce
  • kosher or coarse sea salt for coating the glass rims

Instructions

  • Mix the mezcal, lime juice, soda and Sriracha sauce in a large pitcher. Stir well and add a few ice cubes.
  • Pour a layer of salt onto a small plate. Onto another small plate, squeeze enough lime juice to wet the top rims of the serving glasses. And, one by one, gently dip the top rims of the glasses first into the lime juice, then into the salt to coat. Add a few ice cubes to each glass and pour the cocktail.

Notes

Coctel de Mezcal con Sriracha

Five Spice Pecan Plum Empanadas

Posted on by Pati Jinich
five spice plum empanadas
Print Recipe
4.84 from 6 votes

Five Spice Pecan Plum Empanadas

Five Spice Pecan Plum Empanadas recipe from Pati's Mexican Table Season 3, Episode 8 “Asian Influences in Mexican Cooking”
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: apricot, Cajeta, dough, Dulce de Leche, Empanadas, five spice, lime, pati's mexican table, pecans, piloncillo, plums, sour cream
Servings: 10 empanadas
Author: Pati Jinich

Ingredients

  • 2 cups all-purpose flour plus more for dusting
  • 1/2 cup granulated sugar
  • Pinch of kosher or coarse sea salt
  • 12 tablespoons (1 1/2 stick) unsalted butter diced
  • 1 egg
  • 3 tablespoons sour cream
  • 1/2 pound plums pitted and diced (about 1 1/2 cups)
  • 1/4 pound apricots pitted and diced (about 3/4 cup)
  • 1/2 cup pecans finely chopped
  • 1/4 cup dark brown sugar or shredded piloncillo
  • 1 1/2 teaspoons cornstarch
  • 1 1/2 teaspoons freshly squeezed lime juice
  • 1/8 teaspoon five spice powder
  • 1 egg beaten for brushing
  • Granulated sugar for dusting or you may use turbinado or dark brown sugar
  • Dulce de leche or cajeta to drizzle on top or on the side for dipping (optional)

Instructions

  • In a large mixing bowl, combine the flour, sugar and salt. In a small bowl, beat together the egg and sour cream.
  • With your fingers, combine the butter into the dry ingredients until it resembles a coarse meal (it should be crumbly). Rinse your hands and pour the beaten egg and sour cream into the large bowl with the crumbly butter mixture. Mix with a spatula until it comes together into smooth malleable dough. Wrap in plastic wrap and refrigerate for at least an hour.
  • In a large bowl, combine the plums, apricots, pecans, brown sugar, cornstarch, lime juice and five spice powder and mix well.
  • Preheat the oven to 350°F.
  • Generously flour your kitchen counter and rolling pin. Roll out the dough about a to 1/4- to 1/8-inch thickness. Cut the dough into rounds about 4-inches in diameter. Repeat the rolling and cutting process with any leftover dough scraps until you have used up all your dough. Place a heaping tablespoon of the plum filling in the middle of each circle to make chubby empanadas, brush around the edges with the beaten egg and fold to make a half moon, gently pressing with your fingers to close the edges. Finally, use the back of a fork to seal the dough without breaking it.
  • Line a couple baking sheets with parchment paper and arrange the empanadas on them, as you may need to bake 2 batches or use 2 baking sheets. Brush the tops of the empanadas with the beaten egg and sprinkle with sugar.
  • Bake the empanadas for 20 minutes or until they are golden brown. Serve warm or cooled and, if desired, drizzle with dulce de leche or cajeta.

Notes

Empanadas de Ciruela y Nuez

Green Beans with Peanuts and Chile de Arbol

Posted on by Pati Jinich
green beans with peanuts and chile de arbol
Print Recipe
5 from 4 votes

Green Beans with Peanuts and Chile de Arbol

Green Beans with Peanuts and Chile de Arbol recipe from Pati's Mexican Table Season 3, Episode 8 “Asian Influences in Mexican Cooking”
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: chicken broth, chiles de arbol, garlic, green beans, pati's mexican table, Peanuts, scallions, soy sauce, Vegetable, Vegetarian
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound green beans or Chinese long beans ends removed and diagonally cut into about 2-inch pieces
  • 1 tablespoon soy sauce
  • 1/4 cup chicken broth
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 tablespoons peanut oil
  • 1/2 cup roasted unsalted peanuts
  • 4 garlic cloves minced or pressed
  • 3 Chiles de Arbol stemmed and thinly sliced
  • 4 to 6 scallions thinly sliced, light green and white parts only

Instructions

  • Bring salted water to a boil, then add the sliced green beans and cook uncovered for 2 to 3 minutes until al dente. Strain beans and set aside.
  • Combine the soy sauce, chicken broth, sugar and salt and mix well.
  • Heat the peanut oil over high heat in a large heavy skillet until hot but not smoking. Add the peanuts and fry, stirring constantly, for about 20 seconds (careful, they brown faster than it seems!). Add the garlic, stir, add the chiles de árbol, stir, add the scallions and stir.
  • Add the green beans to skillet and mix to combine all the ingredients, and finally pour in soy sauce mixture. Let it all cook for 3 to 4 minutes. Serve immediately or turn off the heat and cover to keep warm.

Notes

Ejotes con Cacahuate y Chile de Árbol

Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce

Posted on by Pati Jinich
Amaranth Panko Crispy Chicken
Print Recipe
5 from 3 votes

Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce

Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce recipe from Pati's Mexican Table Season 3, Episode 8 “Asian Influences in Mexican Cooking”
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Main Course
Cuisine: Mexican
Keyword: amaranth seeds, chicken, fried, Maggi sauce, mexican crema, panko, pati's mexican table, Sriracha sauce, Sweetened Condensed Milk
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the chicken:

  • 2 large eggs
  • 1/4 cup milk
  • 1 cup panko breadcrumbs
  • 1 cup amaranth seeds (if not using amaranth, add another cup of panko)
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 6 boneless skinless chicken breasts pounded thin
  • vegetable oil for cooking the chicken

For the dipping sauce:

  • 1/4 cup Sriracha sauce
  • 1 cup Mexican crema or Latin-style cream or substitute sour cream
  • 1 teaspoon Maggi sauce
  • 1 tablespoon sweetened condensed milk

Instructions

To make the dipping sauce:

  • In a mixing bowl, combine the Sriracha sauce with the Mexican crema, the Maggi sauce and the sweetened condensed milk until fully mixed.

To make the chicken:

  • Place 1 chicken breast at a time in between 2 sheets of parchment paper or plastic wrap and pound with a meat mallet or skillet, or roll with rolling pin, to flatten. In a medium-to-large bowl, beat together the eggs and milk. In another bowl or on a plate, combine the panko breadcrumbs, amaranth seeds and salt.
  • Submerge each chicken breast in the egg mixture, then coat it on both sides, pressing slightly, with the panko-amaranth mixture so the whole breast is covered. Set aside on a cutting board or baking sheet. If making ahead, layer sheets of plastic wrap or parchment paper between the prepared breasts, wrap tightly, and refrigerate or freeze.
  • Pour enough oil into a large skillet to reach 1/4-inch up the sides. Heat the oil over medium heat for about 2 to 3 minutes until it is hot but not smoking, then place as many chicken breasts as will fit in a single layer without crowding the pan. If the edges aren’t bubbling in the oil, raise the heat to medium-high. Resist the urge to move the breasts around in the pan, as this my cause the amaranth coating to fall off. Cook for 2 to 3 minutes on one side until golden brown, then gently flip and repeat on the other side. When the second side has crisped, remove the breasts from the pan and set them on a paper-towel-covered plate or wire rack. Repeat with remaining chicken pieces, adding more oil if needed.
  • If you’re not eating immediately, place the fried chicken breasts in a baking dish and keep them warm in a 250°F oven. Serve with the dipping sauce.

Notes

Pollo Empanizado con Panko y Amaranto con Crema Picante

Nana Jose’s Flourless Chocolate Pecan Cake

Posted on by Pati Jinich
flourless chocolate pecan cake
Print Recipe
4 from 11 votes

Nana Jose’s Flourless Chocolate Pecan Cake

Nana Jose’s Flourless Chocolate Pecan Cake recipe from Pati's Mexican Table Season 3, Episode 7 “Sugar for Hubby”
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, Chocolate, flourless cake, pati's mexican table, pecans, whipped cream
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup unsalted butter plus 1 tablespoon for buttering the pan
  • 6 ounces bittersweet chocolate
  • 1 cup pecans
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • Pinch of kosher or coarse sea salt
  • Confectioners' sugar optional
  • Lightly sweetened whipped cream optional
  • Berries optional

Instructions

  • Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment paper.
  • Bring about 2-inches of water to a simmer in the bottom half of a double boiler or in a medium saucepan. Place the top half of the double boiler, or a metal bowl or heatproof pan if not using a double boiler, over the simmering water and melt together the chocolate and the 1/4 cup butter. Set aside to cool.
  • Using a blender, chop the pecans finely. Add the eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour the batter into the buttered springform pan and bake until a toothpick inserted in center comes out moist but not wet, about 40 minutes.
  • Once it has cooled a little, run the tip of a knife around the pan and release the cake from the pan. Invert onto a plate, and then again, or serve directly onto plates if left on bottom part of springform pan. If desired, sprinkle with confectioners’ sugar and serve with whipped cream and berries.

Notes

Pastel de Chocolate y Nuez de la Nana Jose

Rodrigo-Style Fish

Posted on by Pati Jinich
Print Recipe
4.50 from 8 votes

Rodrigo-Style Fish

Rodrigo-Style Fish recipe from Pati's Mexican Table Season 3, Episode 7 "Sugar for Hubby"
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cilantro, fish, jalapeno, Maggi sauce, Mexican, Mexico City, Pescado, Rodrigo, seafood, Tilapia
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the sauce:

  • 1/2 cup scallions thinly sliced, white and light green parts only
  • 1/2 cup cilantro leaves and upper stems chopped
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 2 tablespoons chopped jalapeño or serrano chile or to taste
  • 1 tablespoon Maggi sauce or soy sauce
  • Kosher or sea salt to taste

For the fish:

  • 6 tilapia fillets about 6 ounces each, or other mild white fish fillets (sea bass, grouper, red snapper or rockfish), rinse and pat dry
  • 1/4 teaspoon kosher or sea salt or to taste
  • Pinch of freshly ground black pepper or to taste
  • All-purpose flour to coat fish fillets
  • Vegetable oil
  • 12 corn tortillas store-bought or homemade

Instructions

To make the sauce:

  • In a small bowl, combine the scallions, cilantro, lime juice, olive oil, chile, and Maggi sauce, and stir to mix well. Set aside for at least 15 minutes. Season with salt to taste, if need be.

For the fish:

  • Sprinkle the fish fillets with the salt and pepper. Spread flour on a large plate and coat each fillet thoroughly on both sides.
  • Heat 1/4-inch of vegetable oil in a large skillet over medium-high heat until hot but not smoking. Add the fish, in batches to avoid crowding, and sear for about 3 minutes, until crisped and browned on the bottom. Don’t fiddle with the fillets, let them brown so they don’t stick to the bottom and can be released. Turn and brown for about 3 minutes on the second side. The fish is ready when the thickest part is cooked through and it flakes easily with a fork. Put the fish on a paper towel-lined baking sheet. Keep warm in a low (250°F) oven, if you won’t eat it in the next 10 minutes.
  • Transfer the fish to a platter and pour the sauce on top. Or, you can do as I do, flake the fish and serve drizzled with the sauce, ready to make tacos. Serve with corn tortillas.

Notes

Pescado Rodrigo

Shrimp Cocktail Pacifico

Posted on by Pati Jinich
shrimp cocktail pacifico
Print Recipe
4.38 from 8 votes

Shrimp Cocktail Pacifico

Shrimp Cocktail Pacifico recipe from Pati's Mexican Table Season 3, Episode 7 “Sugar for Hubby”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Antojos
Cuisine: Mexican
Keyword: jalapeno, ketchup, lime, Maggi sauce, olives, pati's mexican table, serrano chiles, Shrimp, soy sauce, Tomatoes, tortilla chips, Worcestershire sauce
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound medium shrimp peeled
  • 1 cup Ketchup
  • 3/4 cup freshly squeezed lime juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Maggi sauce or soy sauce
  • 2 tablespoons olive oil
  • 1/4 cup finely chopped white onion
  • 1 jalapeño or serrano chile finely chopped, or to taste
  • 1/2 cup pimiento-stuffed olives coarsely chopped
  • 1/2 cup ripe tomato seeded and chopped
  • 2 tablespoons fresh Italian parsley chopped
  • 2 tablespoons cilantro leaves chopped
  • 1 teaspoon dried oregano preferably Mexican, or 1/4 teaspoon finely chopped fresh
  • 1/4 teaspoon kosher or coarse sea salt or to taste
  • 1 ripe Mexican avocado halved, pitted, meat scooped out and cubed
  • Tortilla chips store-bought or homemade, or saltines

Instructions

  • Bring a large pot of salted water to a rolling boil over high heat. Add the shrimp and cook for 1 minute. Immediately drain the shrimp and let cool.
  • In a large bowl, combine the ketchup, lime juice, Worcestershire sauce, Maggi sauce and olive oil. Add the shrimp and toss to combine. Add the onion, chile, olives, tomato, parsley, cilantro, oregano and salt, and mix gently until well blended. Cover and refrigerate for at least 30 minutes or up to 12 hours.
  • When ready to serve, stir the avocado into the shrimp cocktail. Serve with tortilla chips or saltines.

Notes

Coctel de Camarones del Pacífico

WAMU The Kojo Nnamdi Show: Preserving Cuisine As Cultural Heritage

Posted on by Pati Jinich

I really enjoyed taking part in this fascinating discussion led by guest-host Jennifer Goldbeck, from the University of Maryland, on the preserving culinary culture and the merits of the United Nations’ cultural arm UNESCO’s commitment to culinary traditions. Other guests included Frank Proschan, from UNESCO, and Matt Goulding, chief editor and publisher of Roads & Kingdoms.

To listen, click here.

Caramelized Pecans

Posted on by Pati Jinich
caramelized pecans recipe pati jinich
Print Recipe
4.17 from 6 votes

Caramelized Pecans

Caramelized Pecans recipe from Pati's Mexican Table Season 3, Episode 6 “American Classics, My Way”
Prep Time2 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Dessert, Side Dish
Cuisine: Mexican
Keyword: brownies, pati's mexican table, Peanuts, pecans, sugared nuts
Servings: 2 1/2 cups
Author: Pati Jinich

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups pecans or peanuts you may use other nuts as well

Instructions

  • In a medium saucepan, set over medium heat, add the sugar, water, vanilla and pecans. Stir with a wooden spoon or spatula, occasionally, as it heats. It will come to a simmer, continue to cook for about 6 to 8 minutes. The pecans will be entirely covered by the transparent liquid and there will be a strong simmer.
  • Suddenly, the mixture will appear as if completely covered in sand: grainy and you will think you have messed it up! You have not. Continue to cook, and that clumped up sugar will begin to melt and caramelize around the already hardened and covered pecans. Stir continuously and don’t let the pecans burn. Adjust the heat if need be. You should continue until you see no more white sugar, and it is all melted and caramel covered, about 10 minutes more.
  • Pour the mixture onto parchment paper. Separate the pecans as you do, using a wooden spoon, or help yourself with another wooden spoon, using them as extensions of your hands. The caramel dries fast, and you will want to have the individual hardened pecans, not many clumped up. Though, nothing happens if a few clump up...
  • Once they have completely cooled and dried, you can store them at room temperature in a tight container.

Notes

Nueces Garapiñadas

Extreme Brownies with Caramelized Pecans

Posted on by Pati Jinich
extreme brownies with pecans pati jinich
Print Recipe
4.43 from 7 votes

Extreme Brownies with Caramelized Pecans

Extreme Brownies with Caramelized Pecans recipe from Pati's Mexican Table Season 3, Episode 6 “American Classics, My Way”
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American, Mexican
Keyword: brownies, Caramelized Pecans, Chocolate, coffee, pati's mexican table, pecans, sour cream, tequila, vanilla
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 1/2 pound (2 sticks) unsalted butter cut into pieces
  • 5 ounces unsweetened chocolate broken into pieces
  • 1 tablespoon instant coffee may be decaf if desired
  • 2 tablespoons coffee liquor or coffee tequila may be substituted with water
  • 4 large eggs
  • 3 tablespoons sour cream
  • 1 tablespoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher or coarse sea salt
  • 2 1/2 cups halved caramelized pecans store-bought or homemade
  • confectioners' sugar optional

Instructions

  • Preheat the oven to 375°F. Butter a 9x13-inch baking dish, dust with flour and shake excess flour off.
  • In a double boiler or water bath, melt the butter with the chocolate, stirring occasionally until completely mixed.
  • In a small cup, combine the instant coffee with the coffee liquor or water, stir until almost dissolved and pour into the chocolate mixture, it will finish dissolving in the melted chocolate. Mix with a spatula and remove from the heat. Let cool.
  • In a medium mixing bowl, beat the eggs with a fork or whisk until they have gained some volume and seem foamy. Add the sour cream, vanilla and sugar. Mix with a spatula until thoroughly combined.
  • In a large mixing bowl, combine the all-purpose flour, baking powder and salt. Stir.
  • Slowly pour the chocolate mix into egg mixture, mixing with a spatula as you do, until completely combined. Pour that mixture into the dry ingredients and mix until thoroughly combined. Finally, toss in the caramelized pecans and gently fold. Pour into the prepared baking dish and place in the oven. Bake for 20 minutes or until the top has lightly crisped, and the brownies are still moist but not wet (test with a toothpick).
  • Remove from the oven, let cool and slice into squares. Sprinkle with confectioners’ sugar, if desired.

Notes

Brownies Extremos con Nueces Garapiñadas

Chipotle Agave Chicken Wings

Posted on by Pati Jinich
Print Recipe
3.88 from 8 votes

Chipotle Agave Chicken Wings

Chipotle Agave Chicken Wings recipe from Pati's Mexican Table Season 3, Episode 6 “American Classics, My Way”
Prep Time2 hours
Cook Time40 minutes
Total Time2 hours 40 minutes
Course: Antojos, Side Dish
Cuisine: American, Mexican
Keyword: agave syrup, apple cider vinegar, chicken, chicken wings, chipotles in adobo, feta, mexican crema, orange juice, pati's mexican table, queso fresco
Servings: 6 servings
Author: Pati Jinich

Ingredients

To make the marinade for the wings:

  • 2 cups buttermilk
  • 3 cloves garlic minced or pressed
  • 2 chipotle chiles from chipotles chiles in adobo sauce seeded and minced
  • 1 tablespoon sauce from chipotle chiles in adobo sauce
  • 1/4 cup orange juice
  • Zest of an orange
  • 1 tablespoon kosher or coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 3 pounds chicken wings

To make the chicken wing sauce:

  • 4 tablespoons agave syrup or maple syrup
  • 1 garlic clove minced
  • 1 teaspoon Tabasco sauce
  • 2 tablespoons sauce from chipotle chiles in adobo sauce
  • 1 1/2 teaspoon apple cider vinegar
  • 3 tablespoons olive oil
  • 1/4 teaspoon kosher or coarse sea salt or to taste

To make the dipping sauce:

  • 1 cup Mexican crema crème fraiche or sour cream
  • 1/2 cup crumbled queso fresco or a mild feta cheese
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons chopped cilantro leaves and upper parts of stems
  • 2 tablespoons chopped chives
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste
  • Carrot and celery sticks to eat along with the wings and dip in the dipping sauce

Instructions

  • In a large bowl or baking dish, add all the ingredients for the wing marinade: buttermilk, garlic, chipotle chiles, sauce from chipotles in adobo, orange juice, orange zest, salt and pepper, mix to combine. Add the chicken wings and mix well to make sure all of the wings are coated. Cover tightly with plastic wrap and refrigerate for a couple hours or overnight.
  • Preheat oven to 450°F. Place a cooling rack onto a lined (with aluminum foil or parchment paper) rimmed baking sheet and brush the cooling rack with vegetable oil. Remove the wings from the marinade and place them directly onto the cooling rack. Bake for 40 to 45 minutes, flipping once after 25 minutes, until crisp and browned on all sides.
  • While the wings are baking, place a small saucepan over medium heat and add all of the ingredients for the chicken wing sauce: agave syrup, garlic, Tabasco sauce, sauce from chipotles in adobo, vinegar, olive oil and salt, bring to a simmer. Whisk to emulsify and combine. Turn off the heat and set aside.
  • In a small bowl, combine the crema, queso fresco, lime juice, cilantro, chives and salt and pepper to taste. Stir well and set aside.
  • Once the wings are ready, place them in a large bowl. Whisk the agave wing sauce once more with a fork or whisk, then pour it over the wings and toss well so that all the wings are coated. Serve with the crema dipping sauce on the side.

Notes

Alitas de Pollo con Chipotle y Agave

Mac ‘N Cheese Mexicano

Posted on by Pati Jinich
mac n cheese mexicano recipe pati jinich
Print Recipe
4.25 from 8 votes

Mac 'N Cheese Mexicano

Mac 'N Cheese Mexicano recipe from Pati's Mexican Table Season 3, Episode 6 “American Classics, My Way”
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: bacon, cheese, Corn, Monterrey Jack cheese, mozzarella, onion, pasta, pati's mexican table, poblanos, Zucchini
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 1 pound penne or elbow-shaped pasta
  • 3 large poblano chiles rinsed, stemmed, seeded and cut into large chunks, about 3/4 pound
  • 3 cups milk
  • 4 tablespoons unsalted butter plus more for buttering the dish
  • 6 tablespoons all-purpose flour
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • freshly ground black pepper to taste
  • 3 cups grated Monterey Jack or mozzarella cheese plus 1 cup for topping
  • 1 cup grated Pecorino Romano or Parmesano-Reggiano cheese plus 1/2 cup for topping
  • 2 tablespoons olive oil
  • 1 cup chopped white onion
  • 1 cup corn kernels shaved from the cob or thawed from frozen
  • 1/2 pound chopped zucchini (about 1 medium zucchini)
  • 5 to 6 slices of bacon fried and cut into chunks (optional)
  • 1/4 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Bring salted water to a boil in a large pot and cook pasta until al dente, about 8 to 10 minutes. Drain.
  • Preheat the oven to 400°F. Butter a large baking dish.
  • In the jar of a blender, puree the poblano chiles and milk until completely smooth. Strain into a bowl, pressing with the back of a wooden spoon to make sure you get mostly liquid.
  • In a medium saucepan, heat the butter over medium heat. Once it has melted and begins to bubble, add the flour. Cook, stirring continuously to make a roux or paste until you get the desired color (I go for light brown and a toasty aroma), about 2 minutes. Pour the poblano chile mixture into the roux or paste, stirring as you do. Add salt and freshly ground pepper and cook until the sauce thickens, about 10 to 12 minutes, occasionally stirring. If it gets lumpy, you can smooth the sauce by beating with a whisk. Add 3 cups of Monterey Jack cheese and 1 cup of Pecorino Romano, mix well, remove from heat and stir until well combined.
  • In a large skillet set over medium heat, heat the olive oil. Add the onion and cook until completely soft and translucent, about 6 to 8 minutes. Add the corn kernels and cook for a couple minutes. Add the zucchini, sprinkle with the remaining 1/4 teaspoon salt, mix well and set aside. We don’t want to cook the zucchini here, as it will cook in the oven.
  • In the large pot, where the pasta was cooked, add the drained pasta, poblano chile sauce and sautéed vegetables, gently toss to mix. If using fried bacon, add it in here! Pour into a buttered baking dish, top with the remaining grated cheeses and place in the oven until the top layer of cheese has melted and begun to crisp along the edges, about 25 to 30 minutes. Serve hot.

Notes

Pasta a la Mexicana

My Favorite Tamal of All Time: Chicken in Green Salsa

Posted on by Pati Jinich

Tamales are it. If you’ve eaten one, you know it.

Simple. When ready and steaming hot, unwrap the edible bundle and eat swiftly, no fork, no knife, bite by bite.  So good.

Yet as simple as it may sound to write a post about tamales, I could dedicate an entire series of cookbooks to their endless possibilities, and in the end, not have covered them all.

Ancestral, iconic, yet humble, is each single tamal. And the tamal universe, immense, imagine: tamal refers to anything wrapped and cooked in a husk or leave. Usually made with masa, typically corn masa, either mixed with or swaddling ingredients, or both! As you move through Mexico, and increasingly outside, you find them in different shapes (round, square, flat, puffed up, even triangular like Michoacán corundas); with different wraps (corn husks, either fresh or dried, banana leaves and even fresh edible leafy greens like chaya in Chiapas); with an infinity of ingredients, from savory, like chicken, meat, seafood, vegetables, beans, all sort of grains, salsas and cheese, to sweet ingredients, like fresh and dried fruits, nuts, chocolate, and cajeta.

The consistency and texture vary greatly, too, from thin and dense like tamales found in Oaxaca; to sticky and gelatinous from Yucatán; to spongy and cakey like the ones from northern and central Mexico, where I grew up.

Tamales are so big in our kitchens that entire meals are devoted to them: the famous Tamaladas! Festive get-togethers we all get very excited about, where all you eat are different kinds of tamales, from beginning to end. Trust me, where there is a variety of tamales, you want to eat them all.

Aside from Tamaladas, tamales are present in all sorts of celebrations and holidays including Quinceañeras, Posadas, Christmas Eve and New Years parties, they have been fiesta food since pre-Hispanic times, when they were considered gifts from the Gods.

But tamales are also everyday food, for an entire country, an entire culture. Accessible to everyone and anyone who can get to the corner stand and has 20 pesos (about a dollar) in their pocket for a quick breakfast, a filling lunch or an easy merienda (light dinner).

See photo below…. I was with my school friends eating tamales at the tamal stand on the street right outside our middle school. I used to day dream about those tamales; they were so alluring we used to sneak out of school to eat them.

Pati eating tamales with her school friends

Tamales are as fascinating and varied as the stars above. So to land this philosophical rambling about tamales somewhere practical and edible, for you, I will focus on my favorite tamal of all time. The Tamal de Pollo con Salsa Verde.

The easiest way to make tamales is to prepare your filling(s) first. In fact you can make it a day or two in advance. For the ones I feature here, make your cooked salsa verde, pictured in the molcajete below. Combine it with cooked shredded chicken to make a wet mix. No, you don’t want it dry! The tamal masa will soak up some of that salsa. After the tamales cook for almost an hour, you want to bite into a tamal that has a saucy, moist filling.

salsa verde

Then get your hands on dried corn husks, pictured below. You can get them in the Latin aisles of your supermarket, at many Latin or international stores, or online. No excuse. Soak those husks in warm water, so they will become malleable and pliable. You don’t want them to crack as you use them to wrap the dough and roll the tamal. You will also need to place some of the leaves in the tamalera or steamer.

Get the tamalera ready. Pour water and drop a coin in there. That’s a passed down trick from endless generations. It works as an alarm for when the tamales may be running out of water, so you won’t need to open up the pot and let all that precious steam come out: if the water is running out, the coin will start jumping up and down and make loud clinking noises.

dried corn husks

Then you work to make your masa. Or let the mixer help you out! I have the complete recipe below, but let me just highlight a few things.

In Mexico, you can go into the tortillería and buy fresh masa, made from scratch. And wouldn’t it be heavenly if there were tortillerías in all towns and cities in the US, so we could all indulge? But the truth is many, if not most, people in Mexican kitchens make their own masa at home from the instant corn masa flour, and you can get fabulous results.

Traditionally, tamal masa is made with lard. If top quality and fresh, it adds a delicious taste and texture and doesn’t have as much cholesterol as people think. If you ask me, I think it is a matter of moderation. Yet, many people prefer vegetable shortening and you can use it too. Now, vegetable shortening has, as of late, been questioned even more than lard.

If you don’t want to use either, I have a wonderful solution: use vegetable oil, substitute exact amounts, but to maintain depth of flavor and dimension, season the oil by heating it over medium heat and cooking a slice of onion and a couple garlic cloves in it for 15 minutes. Then remove the onion and garlic before using. Great trick for vegetarians as well. In fact, before the Spanish arrived to Mexico, and there was no pork, oils extracted from fruits, vegetables and seeds, were used to moisten and season tamales, so feel free to play around with oils you like!

The most important thing about the masa, aside from being well seasoned, is that it needs to be as fluffy as fluffy can get. It has to be so airy that, if you take a cup of cold water and drop half a teaspoon of the masa in it, it floats!  You can only achieve this by beating it for a long time at a good speed. That’s why I recommend a mixer in the recipe below, but of course, you are welcome to get a good work out from the masa mixing by hand or with a sturdy spatula.

Then, follow my detailed instructions below on how to fill and wrap the tamales, place them in the tamalera and hold your horses for 50 minutes until they are ready.

Hopefully, you make more than what you need. I can think of few foods that have as much warmth, sustenance and meaning than tamales. They are food that is meant to be shared. So I suggest you try a Tamalada gathering! Tamaladas don’t only happen on February 2nd (when according to tradition you must host a Tamalada and invite EVERYBODY, if you got the baby hidden in the Rosca de Reyes eaten on January 6th), they can happen anytime (but I am writing this post before February 2nd, just in case!).

Make many fillings ahead of time. Make your masa. Invite friends over and have a tamal-making party before the Tamalada. Everyone will have gifts to open and eat, as that is what tamales are, indeed. And the best gift of them all will be any leftover tamales that a lucky guest gets to take along. Or be a bit greedy, keep them at home.

Note: I’ve been asked for a quick casserole version in a few emails; all you need to do, is spread half the masa in the recipe below in a large baking dish, then add a layer of the chicken in salsa verde, top with remaining half masa dough. Cover well with aluminum foil, and bake in a 400 degree oven for 1 hour. Remove from the oven and if you want, drizzle with some Mexican crema and crumbled queso fresco. Serve in squares.

Print Recipe
4.72 from 7 votes

Chicken in Salsa Verde Tamales

Tamales are it. If you’ve eaten one, you know it. Simple. When ready and steaming hot, unwrap the edible bundle and eat swiftly, no fork, no knife, bite by bite.  So good. Yet as simple as it may sound to write a post about tamales, I could dedicate an entire series of cookbooks to their endless possibilities, and in the end, not have covered them all.
Prep Time45 minutes
Cook Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, masa, pati's mexican table, salsa verde, Tamales, tomatillos
Servings: 18 tamales
Author: Pati Jinich

Ingredients

For the tamales:

  • 25 dried corn husks soaking in warm water
  • 3/4 cup lard, vegetable shortening or seasoned vegetable oil (to make seasoned oil, heat oil over medium heat and cook a slice of onion and 3 to 4 garlic cloves for 15 minutes, strain before using)
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 teaspoon cold water
  • 1 teaspoon baking powder
  • 1 pound (about 3 1/4 cups) instant corn masa for tortillas or tamales
  • 3 1/2 cups chicken stock add more if needed

For the filling:

  • 1 recipe for cooked salsa verde
  • 2 cups shredded cooked chicken

Instructions

To make the filling:

  • Make the salsa verde, combine it with the shredded chicken, and set aside or refrigerate, if made ahead of time.

To make masa for the tamales:

  • Place lard, vegetable shortening or seasoned oil in a mixer and beat, until very light, about 1 minute. Add salt and 1 teaspoon cold water, and continue beating until it is white and spongy, a couple more minutes. Add baking powder, and then take turns adding the instant corn masa and the chicken stock. Continue beating until dough is homogeneous and as fluffy as can get.
  • You know the tamal masa is ready if, when you drop 1/2 teaspoon of the masa in a cup of cold water, it floats.

To prepare the tamalera or steamer:

  • Place hot water in the bottom pan of a steamer (only enough so the water is just under the basket with the tamales and not touching them) and bring it to a simmer. Line the steamer basket with one or two layers of soaked corn husks. Use dough to form about 18 cornhusk wrapped tamales.

To make the tamales:

  • Soak dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2- to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.
  • Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them on same direction around tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.
  • Prepare all the tamales and place them as vertically as you can in a container. When you have them all ready, place them again, as vertically as you can on the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moistness, like when you remove good moist muffins from their paper baking cups.
  • Finished tamales will stay warm for about 1 to 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 15 minutes, and for frozen tamales about 45 minutes.

Notes

Tamales de Pollo con Salsa Verde

Grilled Pineapple Margarita

Posted on by Pati Jinich
grilled pineapple margarita pati jinich
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4 from 7 votes

Grilled Pineapple Margarita

Grilled Pineapple Margarita recipe from Pati's Mexican Table Season 3, Episode 5 “Family Fiesta”
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Drinks
Cuisine: Mexican
Keyword: agave syrup, cilantro, cocktail, grill recipes, jalapeno, lime, pati's mexican table, pineapple, piquí­n chiles, tequila
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • Vegetable oil for greasing the grill
  • 1 pineapple peeled, cored, and cut into 1/2-inch rings, crosswise
  • 1 jalapeño chopped, or more to taste
  • 1/4 cup chopped cilantro leaves and upper stems
  • 3 cups pineapple juice
  • 1 cup white or silver tequila
  • 3/4 cup freshly squeezed lime juice
  • 1/2 cup agave syrup or simple syrup
  • 2 tablespoons kosher or coarse sea salt
  • 2 tablespoons ground piquín chile or Mexican dried ground chile
  • 1/2 cup turbinado or dark brown sugar

Instructions

  • Preheat a grill to medium-high heat. Brush the grill with oil and place the pineapple rings flat on the grill, and cook, flipping once, until charred on both sides, about 3 minutes. Set aside to cool while you mix the cocktail.
  • In a large pitcher, add the jalapeño, cilantro and 2 tablespoons of the brown sugar. Using a muddler or the handle of a wooden spoon, begin to muddle or crush the ingredients together. Chop all but 2 pieces of the pineapple (will be used for garnish) into 1-inch pieces and muddle those with the jalapeño mixture. Add the tequila, pineapple juice, lime juice and syrup and stir well to combine. Let sit for at least 10 minutes or place in the refrigerator until ready to serve.
  • In a small saucer, combine the remaining sugar, salt and chile powder. Dip the rims of the margarita glasses into another saucer with water to wet the rims, alternately rub rims with half a lime, then dip into the sugar, salt and chile mixture. Fill each glass with the chunky margarita (making sure you are adding the chunks of muddled fruits and vegetables) and garnish with a wedge of pineapple.

Notes

Margarita de Piña Asada

Morelia-Style Fruit Salad

Posted on by Pati Jinich
morelia style fruit salad or gazpacho pati jinich
Print Recipe
4.15 from 7 votes

Morelia-Style Fruit Salad

Morelia-Style Fruit Salad recipe from Pati's Mexican Table Season 3, Episode 5 “Family Fiesta”
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Antojos
Cuisine: Mexican
Keyword: cotija, fruit, Jicama, lime, mango, onion, orange juice, pati's mexican table, pineapple, piquí­n chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 cups peeled and diced ripe mango
  • 2 cups peeled and diced pineapple
  • 2 cups peeled and diced jícama
  • 3 cups freshly squeezed orange juice
  • 6 tablespoons freshly squeezed lime juice
  • 6 tablespoons finely chopped white onion
  • 3/4 cup finely crumbled queso Cotija or substitute queso fresco, mild feta, dried ricotta or Romano cheese
  • To taste kosher or coarse sea salt
  • To taste dried ground piquín chile or Mexican dried ground chile

Instructions

To make individual gazpachos:

  • In a cup, add a layer of mango, pineapple, jícama, a tablespoon of onion, a tablespoon of queso; then another layer of mango, pineapple, jícama, and another tablespoon of queso. Pour in 1/2 cup orange juice, a tablespoon of lime juice, and sprinkle salt and ground chile to taste. Repeat to make 6 individual cups.

To make for all:

  • Mix all the ingredients in a large mixing bowl to your taste!

Notes

Gazpacho Moreliano

Raw Salsa Verde with Avocado

Posted on by Pati Jinich
salsa verde or tomatillo salsa
Print Recipe
4.86 from 7 votes

Raw Salsa Verde with Avocado

Raw Salsa Verde with Avocado recipe from Pati's Mexican Table Season 3, Episode 5 “Family Fiesta”
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, cilantro, jalapeno, onion, pati's mexican table, Salsa, serrano chiles, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husks removed, rinsed and halved
  • 1 ripe Mexican avocado halved, pitted, meat scooped out
  • 2 tablespoons coarsely chopped white onion
  • 1/4 cup coarsely chopped cilantro leaves and top part of stems
  • 1 jalapeño or serrano chile
  • 3/4 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Combine the tomatillos, avocado, onion, cilantro, chile (you can add half of the chile first, and add more if you want more heat…) and salt in a blender or food processor. Puree until smooth.

Notes

Salsa Verde Cruda con Aguacate

Carnitas

Posted on by Pati Jinich
Print Recipe
4.88 from 16 votes

Carnitas

Carnitas recipe from Pati's Mexican Table Season 3, Episode 5 “Family Fiesta”
Prep Time10 minutes
Cook Time1 hour 50 minutes
Total Time2 hours
Course: Main Course
Cuisine: Mexican
Keyword: marjoram, onion, orange juice, pati's mexican table, pork, Sweetened Condensed Milk
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1/2 a white onion peeled and coarsely chopped
  • 1 1/2 cups water
  • 6 cloves garlic
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon freshly ground black pepper
  • Pinch cumin
  • 4 whole cloves stems removed
  • 1 tablespoon kosher or coarse sea salt or to taste
  • 1 tablespoon lard vegetable shortening or oil
  • 4 to 5 pounds boneless pork shoulder or butt cut into 4-inch chunks, fat on!
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 bay leaves
  • 1 cup freshly squeezed orange juice
  • 2 tablespoons sweetened condensed milk

Instructions

  • In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.
  • Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.
  • Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium-low to low and cover.
  • Cook covered, stirring and scraping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, serve straight from the pot.
  • Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side.

Papaya Fruit Cocktail

Posted on by Pati Jinich
Print Recipe
5 from 2 votes

Papaya Fruit Cocktail

Papaya Fruit Cocktail recipe from Pati's Mexican Table Season 3, Episode 4 “Meals in a Minute”
Prep Time10 minutes
Total Time10 minutes
Course: Dessert, Sauce
Cuisine: Mexican
Keyword: agave syrup, honey, lime, mint, papaya, pati's mexican table
Servings: 4 servings as cocktail, 10 as relish
Author: Pati Jinich

Ingredients

  • 6 cups ripe papaya diced peeled and seeded
  • Zest of 1 lime
  • 6 tablespoons freshly squeezed lime juice
  • 1 to 2 tablespoons agave syrup or honey maple syrup, or sugar, or to taste
  • 2 tablespoons finely chopped fresh mint leaves

Instructions

  • In a large mixing bowl, combine diced papaya, lime zest, lime juice, and agave syrup, or other sweetener, and toss well. Sprinkle on finely chopped fresh mint to garnish. Serve with the pound cake or on its own.

Notes

Coctel de Papaya

Triple Lime Pound Cake

Posted on by Pati Jinich
triple lime poundcake pati jinich
Print Recipe
4.50 from 6 votes

Triple Lime Pound Cake

Triple Lime Pound Cake recipe from Pati's Mexican Table Season 3, Episode 4 “Meals in a Minute”
Prep Time25 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: Mexican
Keyword: lime, pati's mexican table, pound cake, vanilla
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the pound cake:

  • 1 cup unsalted butter preferably at room temperature, plus more for buttering the pan
  • 1 cup granulated sugar
  • 7 eggs separated
  • Zest of 1 lime
  • 1 3/4 cup all-purpose flour plus more for dusting the pan
  • Pinch of kosher or coarse sea salt
  • 1 1/2 teaspoon baking powder

For the syrup:

  • 1/2 cup freshly squeezed lime juice
  • 1/3 cup granulated sugar

For the glaze:

  • 2 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon vanilla extract
  • 2/3 cup confectioners' sugar

Instructions

To make the pound cake:

  • In a mixer set with the paddle attachment, beat the butter over medium speed until soft and creamy, about 5 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, another 2 to 3 minutes. Beat in the egg yolks, add the lime zest and continue to beat until fully incorporated, another 2 minutes or so. Reduce the speed to low, and gently add the all-purpose flour, salt and baking powder. Continue to beat for another couple minutes. The batter should be completely homogeneous and feel a bit dense and heavy.
  • Transfer the batter to a large mixing bowl. Rinse the bowl of the mixer well and change the paddle attachment to the whisk attachment. Beat the egg whites on medium-high speed, until they hold stiff peaks, about 4 to 5 minutes. Slowly, incorporate a bit of the fluffed-up egg whites into the heavy batter. Repeat with the rest of the whites, folding them gently but persistently, until the batter is completely incorporated and seems lighter and fluffier. Don’t over mix, or you will remove the puff effect form the beaten egg whites!
  • Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan and lightly coat with all-purpose flour. Shake out any extra flour.
  • Pour the batter into the prepared mold and bake in the oven about 50 minutes, or until the pound cake is golden brown on top, seems beautifully fluffy and a toothpick comes out clean. Remove from the oven. Let cool for at least 10 minutes.

To make the lime syrup:

  • Combine the 1/2 cup lime juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes, just until sugar has diluted. Run the tip of a knife around the edges of the pound cake. Place an inverted platter or board on top of the loaf pan. Invert to release the pound cake and immediately invert another platter on top of the upside down pound cake, flip over to have straight side up. With a toothpick, poke holes all over its surface, going as deep as the toothpick will go. Pour the entire lime syrup evenly over the pound cake. Let it sit for 10 minutes.

To make the lime glaze:

  • In a small mixing bowl, combine the 2 tablespoons lime juice with the vanilla and confectioners’ sugar until thoroughly mixed. With a tablespoon, add one tablespoon at a time over the pound cake and rub it gently with the back of the spoon to spread it over the top. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Let the glaze dry for at least 10 minutes. Enjoy!
  • Cover the pound cake, so it will remain moist, if there is any left over.

Notes

Panque Triple de Limón

Tuna Minilla Casserole

Posted on by Pati Jinich
tuna minilla casserole pati jinich
Print Recipe
4.43 from 7 votes

Tuna Minilla Casserole

Tuna Minilla Casserole recipe from Pati's Mexican Table Season 3, Episode 4 “Meals in a Minute”
Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: capers, Casserole, olives, onion, pati's mexican table, Pickled Jalapeños, puff pastry, raisins, Tomatoes, tuna
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup vegetable oil
  • 3/4 cup chopped white onion
  • 1 garlic clove finely chopped
  • 1 1/2 pounds (about 6) ripe Roma tomatoes chopped
  • 2 7-ounce cans tuna drained and shredded
  • 2 bay leaves
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 cup roughly chopped raisins
  • 1/4 cup manzanilla olives stuffed with pimientos roughly chopped
  • 1/4 cup pickled jalapeño chiles store-bought or homemade, seeded and roughly chopped
  • 1 tablespoon capers
  • 3 tablespoons Italian or flat-leaf parsley chopped
  • 1 1.2-pound package frozen puff pastry thawed, or homemade puff pastry
  • all-purpose flour for rolling out the puff pastry
  • 1 egg optional
  • 2 tablespoons water optional

Instructions

  • In a large skillet, heat the oil over medium heat. Once hot, but not smoking, stir in the onion and cook until it is soft and translucent, about 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Stir in the chopped tomatoes and cook, stirring often, until completely cooked, softened and mashed-up and pasty looking, about 15 minutes.
  • Toss in the tuna, and with a spatula or wooden spoon, mix it well with the tomato mixture, making sure there are no big chunks. Add the bay leaves, brown sugar, oregano, thyme, salt and mix well. Add the raisins, olives, pickled jalapenos, capers, fresh parsley and mix well. Cover the skillet and reduce the heat to medium low. Cook for about 10 minutes, the mixture should be very moist but not watery. Taste for salt and add more if needed. Remove the bay leaves and set aside.
  • Preheat oven to 425°F.
  • Lightly flour a rolling pin and roll out 1 thawed sheet of pastry about 1/8-inch thick to line the bottom and sides of a round baking dish (you may wish to add a pastry sheet in the bottom and top of the casserole, or only on the top!). Add the tuna filling to the puff pastry lined baking dish, using a rubber spatula to evenly spread the filling. Roll out another thawed sheet of pastry and use to cover the tuna filling – pinching the edges of the 2 sheets of pastry together to seal.
  • Optional: In a small mixing bowl, beat the egg along with the water. Brush the top of the casserole with the egg wash.
  • Cut 4 to 5 vents on the top. Place the casserole in the oven and bake for about 20 minutes, until crisp, puffed up and golden brown.

Notes

Cazuela de Minilla de Atún

Tortilla Soup

Posted on by Pati Jinich
Print Recipe
4.37 from 11 votes

Tortilla Soup

Tortilla Soup recipe from Pati's Mexican Table Season 3, Episode 4 “Meals in a Minute”
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Soup
Cuisine: Mexican
Keyword: ancho chiles, Avocado, chicken broth, guajillo chiles, mexican crema, onion, pasilla, pati's mexican table, queso fresco, Tomatoes, tortilla chips
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 guajillo chiles stemmed and seeded
  • 1 pound ripe tomatoes
  • 1 clove garlic
  • 1/2 cup roughly chopped white onion
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 2 tablespoons vegetable oil
  • 6 cups chicken broth
  • 1 sprig fresh parsley
  • 12 corn tortillas cut into 1- to 2-inch strips
  • 1 ancho or pasilla chile stemmed, seeded, cut into 1-inch strips and quickly fried (optional, for garnish)
  • vegetable oil for frying
  • 8 ounces queso fresco diced
  • 1/2 cup Mexican style cream crème fraiche or sour cream
  • 1 ripe Mexican avocado halved, pitted, meat scooped out and diced

Instructions

  • Set a comal or skillet over medium heat. Once it is hot, toast the guajillo chiles for about a minute per side.
  • In a medium saucepan, place the toasted guajillos, tomatoes, and garlic clove and cover with water. Place over medium-high heat and bring to a boil. Reduce heat to medium and simmer anywhere from 12 to 15 minutes, until tomatoes are fully cooked and mushy, and the guajillos have rehydrated and plumped up.
  • Place the guajillos, tomatoes, garlic and onion in a blender, along with 1 cup of the simmering liquid and salt. Puree until completely smooth.
  • In a large soup pot, heat the 2 tablespoons oil over medium-high heat. Once hot, but not smoking, pour in the tomato puree. It will sizzle, make noise and smoke. Partially cover with a lid, if you need to. Let the puree cook, season and thicken, changing from a bright red to a darker red and thicker consistency, for about 12 minutes, stirring occasionally. Pour in the chicken broth, add the parsley sprig and once it comes to a simmer, continue simmering for another 10 minutes. Before serving, remove the parsley sprig.
  • To prepare the garnishes: Fry or bake the tortilla strips. Flash fry the ancho or pasilla chile strips, literally 5 seconds in already hot oil in a skillet set over medium heat, drain in a paper towel.
  • Serve in soup bowls. Add a handful of tortilla crisps, and let people decide how much cream, queso fresco, chile crisps and avocado to add to their bowls. Or, if you don’t want to give anyone a choice, place all the garnishes in the soup plates, and pour the hot soup into the bowls at the table.

Notes

Sopa de Tortilla

Dulce de Leche Cheesecake

Posted on by Pati Jinich
Print Recipe
4.50 from 12 votes

Dulce de Leche Cheesecake

Dulce de Leche Cheesecake recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cheesecake, cream cheese, Dulce de Leche, Maria Cookies, pati's mexican table, pecans, sour cream, Sweetened Condensed Milk
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the crust:

  • 1 1/2 cups finely ground Maria cookies vanilla wafers or graham crackers
  • 6 tablespoons unsalted butter melted, plus more for greasing the pan

For the cream cheese filling:

  • 1 pound cream cheese at room temperature
  • 1 14-ounce can sweetened condensed milk
  • 3 large eggs at room temperature

For the dulce de leche topping:

  • 1 1/2 cups sour cream
  • 1 14-ounce can dulce de leche or cajeta
  • 1 cup chopped pecans

Instructions

  • Butter a 9- to 10-inch springform pan and set aside.

To make the crust:

  • In a large bowl combine the ground cookies and melted butter until thoroughly mixed. Turn the cookie mixture into the springform pan. With your fingers, pat it evenly around the bottom of the pan, gently pushing it up the sides to make a crust 1/2- to 1-inch tall. Refrigerate while you make the cream cheese filling and dulce de leche topping.

To make cream cheese filling:

  • Place the cream cheese in the bowl of an electric mixer and beat at medium speed until smooth and light, 3 to 4 minutes. Add the sweetened condensed milk and continue beating until well mixed, scraping down the bowl as needed. Add the eggs one at a time, again scraping down the bowl as needed, and continue beating until the mixture is well blended and smooth, set aside.

To make the dulce de leche topping:

  • In a medium bowl, mix the sour cream with the dulce de leche until combined.
  • Adjust the oven rack to the lower third of the oven and preheat to 350°F.
  • Remove the springform pan from the refrigerator. Gently spread the cream cheese filling evenly, trying not to distress the crust. Place the cheesecake in the oven and bake for 35 minutes, or until it is set and the top is lightly browned. Remove from the oven and let cool for at least 10 minutes before you add the dulce de leche topping.
  • Spoon the dulce de leche topping over the cream cheese filling, add the pecans all around the edge and place the pan back in the oven for 10 more minutes. Remove from the oven and let the cheesecake cool to room temperature. Cover and refrigerate for at least 4 hours before serving. It tastes even better if it chills overnight.
  • Before serving, run the tip of a wet knife around the edge of the pan to release the cheesecake. Remove the ring, then slice and serve the cake.

Notes

Pay de Queso con Dulce de Leche

Pico de Gallo Salsa

Posted on by Pati Jinich
pico de gallo pati jinich
Print Recipe
4.34 from 6 votes

Pico de Gallo Salsa

Pico de Gallo Salsa recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, jalapeno, lime, onion, Pico de Gallo, serrano chiles, Tomatoes
Servings: 4 cups
Author: Pati Jinich

Ingredients

  • 1 pound ripe tomatoes cored and chopped (about 3 cups)
  • 1/2 cup finely chopped white onion
  • 1 jalapeño or serrano chile finely chopped, or to taste
  • 1/2 cup coarsely chopped cilantro leaves and top part of stems or to taste
  • 2 to 3 tablespoons freshly squeezed lime juice or to taste
  • 2 tablespoons olive oil optional
  • 1 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Place the tomatoes, onion, chile, cilantro, lime juice, olive oil (if using) and salt in a bowl and toss well. Let it sit for at least 5 minutes before serving. Store any leftovers, covered, in the refrigerator.

Notes

Pico de Gallo

Grilled Cheese and Bean Heroes

Posted on by Pati Jinich
molletes pati jinich
Print Recipe
4.80 from 5 votes

Grilled Cheese and Bean Heroes

Grilled Cheese and Bean Heroes recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Avocado, bacon, bolillo, bread, Chorizo, ham, Monterrey Jack cheese, mozzarella, Mushroom, Oaxaca cheese, Pico de Gallo, refried beans, telera, turkey
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 4 teleras, bolillos, Portuguese buns, or baguettes cut into 5- to 6-inch pieces
  • 2 cups refried beans homemade or store-bought
  • 2 cups (about 8 ounces) shredded Oaxaca cheese, mozzarella, Monterrey Jack or mild cheddar
  • Traditional pico de gallo or other salsa of your choice

Optional extra toppings:

  • Mexican-style chorizo crumbled and fried
  • Crisped bacon
  • Turkey or ham
  • Sautéed mushrooms
  • Sliced avocado

Instructions

  • Preheat the oven to 350°F. Slice the bread in half lengthwise. Spread each piece with 3 to 4 tablespoons of refried beans and top with 3 to 4 tablespoons of grated cheese. Arrange the molletes on a baking sheet as you make them. If you want to add more toppings like ham, turkey, bacon or chorizo, sprinkle them on top of the cheese.
  • When they are all assembled, bake until the cheese has melted and the bread has a nice toasted crust on the bottom and around the edges, 8 to 10 minutes. Eat while hot. Serve with pico de gallo, or your favorite salsa, on the side.

Notes

Molletes

Alphabet Soup

Posted on by Pati Jinich
Print Recipe
4.08 from 13 votes

Alphabet Soup

Alphabet Soup recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”
Prep Time5 minutes
Cook Time18 minutes
Total Time23 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken broth, fideo, onion, pasta, pati's mexican table, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds fresh ripe tomatoes quartered, or whole canned tomatoes, drained
  • 1 garlic clove peeled
  • 1/4 cup coarsely chopped white onion
  • 1 cup water
  • 3 tablespoons vegetable oil
  • 2 cups alphabet-shaped pasta or any other small-shaped pasta, 12 ounces
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 8 cups chicken or vegetable broth

Instructions

  • Place the tomatoes, garlic, onion and water in a blender or food processor. Puree until smooth.
  • Heat the oil in a large soup pot over medium-high heat. When the oil is hot, but not smoking, add the pasta, stirring continuously. As you fry the pasta, it will change in color from a deep white to a deep brown. Take care not to burn it! You want to cook it until it smells toasty, but not bitter like burned toast, about 2 to 3 minutes.
  • Pour the tomato puree over the pasta, sprinkle in the salt, and stir. Be careful, as the puree will want to jump all over your burners, it’s a good idea to cover it partially with a lid. Let the tomato base cook and thicken for about 6 minutes, stirring often, until it becomes a deeper red and has thickened to the consistency of a thick puree. Keep on stirring, so the pasta doesn’t stick to the bottom of the pot. You will see the base of the pot as you stir, but the sauce will not be dried out. Cooking the tomato puree to this point will give the soup a really nice depth of flavor.
  • Pour in the broth, stir, and when it comes to a boil, reduce the heat to medium and simmer for another 10 minutes. Taste for seasoning and serve.

Notes

Sopa de Letras

Orange Vanilla Flan

Posted on by Pati Jinich
orange vanilla flan pati jinich
Print Recipe
4.88 from 8 votes

Orange Vanilla Flan

Orange Vanilla Flan recipe from Pati's Mexican Table Season 3, Episode 1 “Born in The Kitchen”
Prep Time10 minutes
Cook Time2 hours 50 minutes
Total Time3 hours
Course: Dessert
Cuisine: Mexican
Keyword: evaporated milk, flan, mexican vanilla, orange, orange juice, pati's mexican table, Sweetened Condensed Milk, vanilla
Servings: 10 individual flans
Author: Pati Jinich

Ingredients

  • 1 cup granulated sugar
  • 1 12- ounce can of evaporated milk
  • 1 14- ounce can of sweetened condensed milk
  • 6 large eggs
  • 2/3 cup fresh squeezed orange juice
  • Zest of 1 orange
  • 1 tablespoon vanilla extract
  • Orange sections or supremes for garnish

Instructions

  • In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spatula, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour onto bottom of individual ramekins, swirling around the bottom to coat each one.
  • Preheat oven to 350°F. In the jar of a blender, or in a mixing bowl stirring energetically with a whisk, combine evaporated milk, sweetened condensed milk, eggs, orange juice, orange zest and vanilla. Pour into prepared ramekins and place them in a large baking dish or roasting pan; fill the roasting pan with hot water to about 1-inch depth. Cover the roasting pan lightly with aluminum foil.
  • Bake for 50 minutes. Remove from the oven, remove the aluminum foil, and let cool. Remove each ramekin from the water bath, I use a pair of tongs to do so. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving.
  • When ready to eat, run a small knife around the edge of each flan. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all of the caramel sauce can run over the flan. You may garnish with orange sections.

Notes

Flan de Naranja con Vainilla

Mexican Chocolate Donuts

Posted on by Pati Jinich
Print Recipe
4 from 7 votes

Mexican Chocolate Donuts

Mexican Chocolate Donuts recipe from Pati's Mexican Table Season 3, Episode 2 “Pati’s Texican”
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, Doughnuts, Dulce de Leche, jam, mexican chocolate, pati's mexican table
Servings: 12 mini donuts or pancakes
Author: Pati Jinich

Ingredients

  • 1 cup milk
  • 2 Mexican chocolate bars, 3 ounces each cut into large chunks
  • 1 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of kosher or coarse sea salt
  • 3 tablespoons melted unsalted butter plus more for greasing the pan
  • 1 large egg
  • Special equipment optional – Ebleskiver filled pancake pan
  • Fillings dulce de leche or cajeta, chocolate and hazelnut spread, jams or preserves
  • Confectioners' sugar optional for dusting

Instructions

  • In a medium saucepan, heat milk over medium-low heat. Add chocolate chunks and stir occasionally until it has dissolved, a few minutes. Remove from heat and using a molinillo or whisk, emulsify or foam as much as you can. Set aside.
  • In a mixing bowl, combine the flour with the sugar, baking powder, baking soda and salt. Add the melted butter to the dry ingredients as well as the beaten egg and start to mix with a spatula. Slowly, pour the Mexican chocolate milk, mixing fast so the egg will not cook (!) if the milk is still hot. Continue to combine until you get an even and homogeneous batter, just a minute or so. You should have a shiny and a bit runny batter. Taste it: it’s so good! Let it sit for a few minutes, it will fluff up a bit, which is what you want.
  • Meanwhile, heat your special pan or skillet over low to medium-low heat until very hot, about 4 or 5 minutes. Butter the pan and spoon batter into each hole, about 3/4 of the way up each cup. Once you can move the balloons around (like when pancakes are ready to flip), but the batter in the center can still be runny, you can add a half a teaspoon of a filling of your choice. Cover with a bit more batter to fill the cups just a tad beyond the rim. Using two spoons or two wooden skewers, flip the donuts to the other side. Give them a minute or two and remove from the pan. Dust with confectioners' sugar, if desired, (I always do!) and eat while hot.
  • If making normal pancakes, cook as regular pancakes. Heat the skillet over medium-low heat until very hot. Grease with unsalted butter and ladle batter into the pan. Flip once the top shows bubbles and the bottom is cooked enough to be released from the pan. Cook on the other side for a minute or two and serve. Add the fillings as toppings instead of as a filling.

Notes

Donas de Chocolate Mexicano

Poblano, Bacon and Cheddar Skillet Cornbread

Posted on by Pati Jinich
Print Recipe
4.34 from 9 votes

Poblano, Bacon and Cheddar Skillet Cornbread

Poblano, Bacon and Cheddar Skillet Cornbread recipe from Pati's Mexican Table Season 3, Episode 2 “Pati’s Texican”
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: bacon, cheddar, Corn, corn bread, pati's mexican table, Poblano
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 3 poblano chiles charred, sweated, peeled, seeded and diced
  • 6 to 8 slices center cut bacon
  • 1/2 cup yellow cornmeal
  • 1 1/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 eggs well beaten
  • 2 cups grated cheddar cheese
  • 2 cups corn kernels preferably fresh, or thawed from frozen

Instructions

  • Preheat the oven to 375°F.
  • In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat.
  • In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well.
  • Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.

Notes

Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar

Tex-Mex Chili

Posted on by Pati Jinich
tex mex chili pati jinich
Print Recipe
4.67 from 15 votes

Tex-Mex Chili

Tex-Mex Chili recipe from Pati's Mexican Table Season 3, Episode 2 “Pati’s Texican”
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: beans, beef, bell peppers, cayenne pepper, chili, chipotles in adobo, ground beef, jalapeno, onion, pati's mexican table, pinto beans, pork
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil plus one tablespoon set aside
  • 1 pound beef stew meat cubed into 1-inch chunks
  • 1 pound ground pork or beef
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 1/4 teaspoon freshly ground black pepper or more to taste
  • 1 white onion chopped
  • 1 red bell pepper chopped
  • 1 tablespoon chopped jalapeño seeding optional
  • 4 cloves garlic finely chopped
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1 teaspoon Chili powder such as ancho or chipotle chile powder
  • 1 tablespoon chipotle chiles in adobo sauce or more to taste
  • 1/2 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1 tablespoon tomato paste
  • 1 28- ounce can crushed tomatoes
  • 1 tablespoon dark brown sugar
  • 1 tablespoon distilled white vinegar
  • 4 cups beef stock
  • 2 15-ounce cans pinto beans drained and rinsed (or about 4 cups homemade)

To garnish:

  • sour cream
  • Chopped fresh cilantro
  • Shredded cheddar cheese
  • Tortilla chips
  • Green onions sliced thin

Instructions

  • In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.
  • Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.
  • Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.
  • Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.

Notes

Chili Tex-Mex

Mexican Rice with Prawns

Posted on by Pati Jinich
Print Recipe
4.80 from 5 votes

Mexican Rice with Prawns

Mexican Rice with Prawns recipe from Pati's Mexican Table Season 3, Episode 1 “Born in The Kitchen”
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: carrots, Corn, jalapeno, Mexican rice, onion, pati's mexican table, peas, rice, serrano chiles, Shrimp, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups white rice or jasmine rice
  • 1 pound ripe tomatoes quartered
  • 1/3 cup roughly chopped white onion
  • 2 cloves garlic
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 3 tablespoons vegetable oil
  • 3 cups chicken or vegetable broth or enough to make 4total liquid including the strained tomato puree, see step 2 below
  • 2 sprigs fresh parsley
  • 3/4 cup peeled and diced carrots optional
  • 1/2 cup shelled green peas fresh or frozen (optional)
  • 1/2 cup corn kernels fresh or frozen (optional)
  • 1 whole jalapeño or serrano chile optional
  • 6 to 8 head-on prawns
  • Half a lime optional

Instructions

  • Place rice in a bowl, cover with hot water, and soak for about 5 minutes. Strain and rinse under cold running water until the water runs clear; drain well. If you don’t have time to soak and drain the rice, you can skip this step…
  • In a blender or food processor, puree the tomatoes along with the onion, garlic and salt until thoroughly smooth. Pass through a strainer into a measuring cup and reserve. In another measuring cup, add enough chicken broth to make altogether 4 cups of liquid, but keep the 2 measuring cups separate.
  • Heat the oil in a medium saucepan or casserole, over medium-high heat until hot but not smoking. Add the drained rice and cook, stirring often, until the rice becomes milky white and feels heavy in the pan as you stir, about 3 to 4 minutes.
  • Pour in the strained tomato puree, mix gently and cook until the color of the puree darkens, thickens, and is mostly absorbed, about 3 to 4 more minutes. Stir in the pre-measured chicken broth and add the parsley, carrots, peas, corn and whole chile, if using.
  • Bring to a rolling boil, reduce heat, add the prawns, squeeze the juice of half a lime all over if using, cover, and reduce heat to the lowest setting. Cook until most of the liquid has been absorbed, yet there is still some moisture in the pan. The rice should be cooked and tender; if not, but the liquid is totally absorbed, add a couple tablespoons of water, cover again, and continue to cook for a couple more minutes.
  • Remove from the heat and let the rice rest, covered, for at least 5 minutes before you fluff with a fork and serve.

Notes

Arroz Rojo con Langostinos