Candied Orange and Pineapple Empanadas
Candied Orange and Pineapple Empanadas
Candied Orange and Pineapple Empanadas from Pati’s Mexican Table Season 11, Episode 4 “Maestros del Pan”
Servings: 18 empanadas
Ingredients
For the dough:
- 1 pound (or 3 ½ cups ) all-purpose flour
- 1 tablespoon grated piloncillo or dark brown sugar
- ½ teaspoon kosher or coarse sea salt
- ½ teaspoon baking powder
- ¼ cup unsalted butter diced
- ¼ cup vegetable shortening diced
- 1 cup light beer
For the filling:
- 1 orange
- 1 lime
- 1 large pineapple peeled, cored and cut into small dice (about 6 cups)
- 1 cup piloncillo about 7 ounces (can be in a chunk or grated), or dark brown sugar
For the topping:
- 1 egg
- ¼ cup granulated sugar
- 1 teaspoon ground canela or true cinnamon
Instructions
To make the dough:
- In a large bowl, combine the flour, sugar, salt, and baking powder. Add the butter and vegetable shortening and mix them with your hands with the flour mixture, you will get a crumbly consistency. Pour the beer into the mixture and knead with the rest of the ingredients, until it is all well incorporated, it may feel a bit lumpy. Shape into a ball, wrap in plastic wrap, and refrigerate anywhere from 30 minutes to overnight.
To make the orange and pineapple filling:
- Peel the rind from the orange and lime. Reserve. Peel the pith from the orange and lime and discard. Cut oranges and limes into segments, removing membranes in between with the help of a paring knife or small sharp knife. Place the rinds and seeds (if any) in a cheesecloth and tie with kitchen twine.
- Place the pineapple, orange and lime segments and piloncillo in a medium saucepan over medium-high heat. Tuck the cheesecloth with the rind and seeds amongst the fruit. Cook until it starts boiling and you see a considerable amount of juices on the bottom of the pan, about 5 to 6 minutes.
- Reduce heat to medium-low and continue cooking for about an hour until the pineapple looks caramelized, and the orange and lime segments have broken down into the mixture and there is very little juice, which will have turned into a runny syrup in the bottom of the pan. Turn off the heat, set aside and let cool.
To make the empanadas:
- Remove the dough from the refrigerator. Divide the dough into 18 portions and shape them into balls placing each one on a baking sheet as you form them. Cover with a kitchen towel and let rest for 10 to 15 minutes.
- Preheat the oven to 350℉ and set racks on the upper and lower thirds. Cover two large baking sheets with parchment paper.
- Flour your countertop and one by one, roll out each ball of dough to about a 5-inch round. Set a small bowl with water on the side. Spoon a very generous tablespoon of the orange and pineapple filling in the center of the round, wet the edges with water using a brush or your fingers. Tightly close the edges and shape the empanada either using the folding method or by pressing the edge with a fork. Place on the parchment-lined baking sheets as you move along.
- In a small bowl, beat an egg. In another bowl, combine the sugar with the cinnamon. Brush the empanadas with the egg wash and sprinkle with the cinnamon sugar mixture. Bake for 35 minutes or until golden brown. Eat solo, or with ice cream!
Notes
Empanadas de Naranja con Piña
Roasted Charred Chicken
Roasted Charred Chicken
Roasted Charred Chicken from Pati's Mexican Table Season 11, Episode 9 "A Day with Hugo"
Servings: 4 servings
Ingredients
- 3 tablespoons fresh squeezed lime juice
- 10 garlic cloves
- 1 serrano or jalapeño chile stemmed, cut into pieces (seeding optional)
- 2 teaspoons dried piquín chiles
- 1 tablespoon dried oregano
- 1 teaspoon cumin seeds
- 2 teaspoons Dijon mustard
- 2 teaspoons Worcestershire sauce
- 1 tablespoon soy sauce
- 1 ½ teaspoons kosher or coarse sea salt or to taste
- 1 teaspoon freshly ground black pepper
- ¼ cup olive oil
- 1 4-5 pound whole chicken patted dry
- 1 celery stick coarsely chopped
- 1/4 white onion coarsely chopped
- 1 cup parsley leaves and upper part of stems coarsely chopped
- Serve with Super Greens Salad with Oregano Vinaigrette or at least the Oregano Vinaigrette for dipping or drizzling over the chicken
Instructions
- In the jar of a blender, add the lime juice, garlic, serrano chile, piquín chiles, oregano, cumin, Dijon, Worcestershire, soy sauce, salt, pepper, and oil. Puree until completely smooth.
- Gently, use your fingers to separate the chicken skin from the flesh wherever possible, so you can add the marinade. Completely cover the chicken with the wet rub/marinade, inside the chicken cavity and under and over the skin. Stuff the cavity with the chopped celery, onion, and parsley. You can roast immediately or place in a container, cover, and refrigerate for up to 48 hours.
- When ready to cook, preheat the oven to 450℉ with the rack in the lower position. Remove the chicken from the refrigerator and place on a rack in a roasting pan. Crisscross the legs and tie with twine, and tuck the wings behind the back.
- Roast for 45 to 55 minutes, or until the chicken reaches an internal temperature of 165℉, and when pierced with a knife, the juices run completely clear, if any. Remove from the oven, cover with foil and let sit for at least 10 minutes before carving.
- Carve the chicken and serve with the Super Greens Salad and a generous amount of the Oregano Vinaigrette drizzled on top.
Notes
Pollo Rostizado Norteño
Wedding Rice
Wedding Rice
Wedding Rice from Pati’s Mexican Table Season 11, Episode 10 “Top Chefs and Ancient Cliffs”
Servings: 6 servings
Ingredients
- ½ cup raisins
- ½ cup fresh squeezed orange juice
- 1 pound ripe tomatoes
- ¼ large white onion
- 2 garlic cloves unpeeled
- 6 ounces thick slices of bacon diced
- 6 ounces Mexican chorizo casings removed, coarsely chopped
- 2 cups white rice
- 1 teaspoon cumin seeds coarsely crushed or chopped
- 2½ cups chicken or vegetable broth
- 1 cup peeled and diced carrots
- 1 cup peas fresh or thawed from frozen
- 1 cup corn kernels fresh or thawed from frozen
- ⅔ cup slivered almonds
- 1 teaspoon kosher or coarse sea salt
- ½ teaspoon black pepper
- Fresh chives chopped for garnish, optional
Instructions
- Soak raisins in the orange juice, anywhere from 15 to 30 minutes. Set aside.
- Roast and char tomatoes, onion, and unpeeled garlic cloves under the broiler or on a preheated comal set over medium-low heat, for about 10 minutes, flipping as they char and soften. Remove from heat. Once cool enough to handle, peel the garlic cloves. Add tomatoes, onion, and peeled garlic to the blender and puree until completely smooth.
- Set a large skillet or wok style pan over medium-high heat. Once hot, add the bacon and cook for 3 to 4 minutes, stirring occasionally until browned and crispy. Leave the rendered fat in the pan and using a slotted spoon remove bacon and reserve it in a bowl.
- Add the chorizo to the pan with the rendered bacon fat, and cook for 3 to 4 minutes, breaking it into smaller pieces with a wooden spoon, until browned and crispy. Remove with a slotted spoon and set aside along with bacon, leaving all the rendered fat in the pan.
- Add rice to the rendered fat and cook, stirring often, for 2 to 3 minutes, until it changes its color to a deep white and the grains feel and sound heavier. Make space in the middle of the pan, add the crushed cumin seeds, stir, and cook with the rice for a minute. Pour in the tomato puree, mix well, and cook for a couple minutes, until its color darkens and it is completely absorbed by the rice.
- Pour in the chicken broth and add the raisins along with the orange juice where they soaked, carrots, peas, corn, almonds, salt and pepper, and stir well. Let it all come to a rolling boil, cover, reduce heat to low, and cook for about 15 to 20 minutes, until the rice is completely cooked and all the liquid has been absorbed. Top with the browned bacon and chorizo, stir, and serve. Optionally, you can garnish with chives.
Notes
Arroz de Boda
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Grilled Queso Fundido Potatoes
Grilled Queso Fundido Potatoes
Grilled Queso Fundido Potatoes from Pati’s Mexican Table Season 11, Episode 1 “The Fire Kings”
Servings: 4 to 6 servings
Ingredients
- 2 pounds baby potatoes halved
- 4 tablespoons unsalted butter diced
- 1 teaspoon kosher or coarse sea salt or to taste
- ½ teaspoon freshly ground black pepper or to taste
- ½ pound smoked Kielbasa or another cooked sausage
- 1 pound Oaxaca cheese shredded
- ½ cup Mexican crema or to taste
- ¼ cup crumbled Cotija cheese or to taste
- ½ cup crisp and browned chopped bacon
- ¼ cup chopped fresh chives or to taste
- Ground dried piquín chile or chiltepín chile or red chile flakes
Instructions
- Preheat the grill to medium or medium high.
- Place the potatoes in the middle of a large piece of aluminum foil. Top with butter, salt, and pepper. Close the aluminum foil and completely seal the edges as if folding an envelope (or twisting the edges of an empanada). Place on the grill, close the lid, and cook for 15 minutes, until potatoes are cooked, soft and a sharp knife can cut through any one piece.
- Place the Kielbasa on the grill turning until lightly browned on both sides, about 2 to 3 minutes per side. Remove from the grill and cut into bite size pieces.
- Remove the potato packet, open carefully. Add the kielbasa pieces and cover entirely with the Oaxaca cheese. Close the packet again, place on the grill and close the lid. Let it cook for 15 to 20 more minutes, until the cheese has completely melted.
- Remove the packet from the grill, open it and dress it with the crema, Cotija, bacon, chives and ground piquín. Bring it to the center of the table and share!
Notes
Papitas con Queso Fundido
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Cacao Horchata
Cacao Horchata
Bitter and crunchy of the cacao nibs play deliciously with sweet and silky horchata.
Servings: 26 cups approximately
Ingredients
- 2 pounds sugar
- 8 cups warm water
- 2 pounds basmati white rice
- 6 ounces slivered almonds (about 3/4 cup)
- 1 canela or true cinnamon stick
- 1 cup cacao nibs
Instructions
- In a large container, add the sugar and hot water and stir for a minute. Add the rice, slivered almonds and cinnamon stick, and let the mixture sit for at least 4 hours and up to 24 hours.
- Stir the mixture well before pureeing. In batches, puree until completely smooth in a blender, strain into a large bowl. When done, pour into pitchers, add cacao nibs, and leave in the refrigerator until ready to serve. Serve in glasses with ice cubes.
Notes
Horchata Cacao
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Sweet Potato and Meat Salpicón
Sweet Potato and Meat Salpicón
Sweet Potato and Meat Salpicón recipe from Pati’s Mexican Table Season 12, Episode 10 “A Mayan League of their Own”
Servings: 4 to 6 servings
Ingredients
For the meat:
- 2 pounds flank steak cut into 1 1/2” to 2” chunks
- 1 white onion peeled
- 3 garlic cloves peeled
- 2 bay leaves
- 2 teaspoons kosher or coarse sea salt
For the vinaigrette:
- 1 cup bitter orange juice or 1/3 cup each orange, lemon and lime juice
- 3 tablespoons white distilled vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon kosher or coarse sea salt
- 1/2 teaspoon coarsely ground black pepper
- 1 red onion slivered
For the salad:
- 1 1/2 cups fresh or thawed from frozen peas
- 2 pounds sweet potatoes cut into 1/2” dice or bite sized pieces
- 2 cups radishes cut into sticks
- 1/2 cup coarsely chopped cilantro leaves and upper part of the stems plus more for garnish
To serve:
- Warm corn tortillas or corn tostadas
- Ripe avocado slices optional, for topping tostadas or tucking into tacos
Instructions
To cook the meat:
- Combine the flank steak, onion, garlic, and bay leaves in a large soup pot or casserole and cover generously with water. Bring to a boil, remove any foam that may have risen to the surface, and add the salt. Stir, lower the heat to medium low, cover, and cook for 1 1/2 hours, or until the meat is so tender it comes apart easily when poked with a fork.
- With a slotted spoon, transfer the meat to a bowl. Strain the broth and reserve for another use. When the meat is cool enough to handle, shred it and set aside.
To make the vinaigrette:
- In a medium bowl, mix the bitter orange juice or its substitute, vinegar, olive oil, salt and pepper, and whisk until emulsified. Incorporate the red onion and let sit for at least 15 minutes, for the onion to macerate a bit.
To assemble the salad:
- Bring salted water to a boil in a medium saucepan. Cook the peas for one minute, remove with a slotted spoon, and set aside in a bowl. Cook the sweet potatoes for 4 to 5 minutes, until cooked and soft but not falling apart. Remove with a slotted spoon and transfer to a bowl to cool slightly.
- Mix the vinaigrette with the meat and toss until it is all covered. Incorporate the radishes, the cilantro, and the peas, and toss. Lastly add the sweet potato cubes. Gently mix well. You can garnish with a bit more cilantro.
- Eat along with warm corn tortillas or tostadas and avocado slices.
Notes
Salpicón de Carne con Camote
Fiesta Turkey with Chorizo and Cashew Stuffing
Fiesta Turkey with Chorizo and Cashew Stuffing
If you need a stunner for Thanksgiving dinner, here’s your recipe, which is modeled on the traditions of coastal Veracruz. It results in a moist, juicy bird, with an irresistible adobo marinade and a to-die-for stuffing.
Servings: 10 servings
Ingredients
For the adobo marinade and turkey:
- 4 dried guajillo chiles stemmed and seeded
- 4 dried ancho chiles stemmed and seeded
- 8 garlic cloves peeled
- 4 cups chopped peeled and cored fresh pineapple
- 1 cup coarsely chopped white onion
- 1/2 cup packed dark brown sugar or grated piloncillo
- 1/4 cup white vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground canela or cinnamon
- 1 tablespoon kosher salt or more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- 2 cups freshly squeezed orange juice from 5 to 6 medium oranges
- 1 cup chicken broth
- 1 14- to 16-pound turkey rinsed and patted dry, giblets removed, neck reserved
For the stuffing:
- 1/4 cup olive oil
- 8 cups diced brioche or challah 1/2-inch dice
- 3/4 teaspoon kosher salt plus more for the croutons
- 1/2 teaspoon freshly ground black pepper plus more for the croutons
- 1/4 cup vegetable oil
- 1 pound Mexican chorizo casings removed and chopped
- 2 cups finely chopped white onions
- 1 cup finely chopped celery
- 3 garlic cloves finely chopped
- 1 pound ripe tomatoes finely chopped, or 1 (15-ounce) can crushed tomatoes
- 1/2 teaspoon anise seeds
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground canela or cinnamon
- 2 cups chicken broth
- 1 cup pitted prunes finely chopped
- 1 cup cashews finely chopped
For roasting the turkey and the gravy:
- 1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes
- 4 celery stalks chopped
- 3 medium carrots peeled and chopped
- 2 medium white onions chopped
- 2 cups chicken broth
Instructions
To marinate the turkey:
- One to two days ahead, combine the ancho and guajillo chiles and garlic cloves in a medium saucepan, cover with water, and bring to a boil. Reduce the heat to medium and simmer for about 10 minutes, until the chiles and garlic are softened. Drain and transfer the chiles and garlic to a blender.
- Add the pineapple, onion, brown sugar, vinegar, oregano, canela or cinnamon, salt, and pepper to the blender and puree until smooth.
- Heat the oil in a medium saucepan over medium heat. Add the chile puree and orange juice, stir, bring to a simmer, and simmer, stirring occasionally, for 15 minutes, or until the mixture has thickened and darkened in color and the flavors have intensified. Add the chicken broth, stir, and set aside to cool to room temperature.
- Slide the turkey and the neck into a large brining bag or plastic bag (you can use a kitchen garbage bag) and place in a large bowl, with the turkey breast side down. Open up the bag and pour in the marinade. Reach in and massage the marinade into and over the turkey, working it into the cavity and all the crevasses. Seal the bag (leave it in the bowl). Place the bowl in the refrigerator and marinate for at least 12 hours and up to 48 hours (the longer the better), turning the turkey in the bag a couple of times to redistribute marinade.
To make the stuffing:
- Preheat the oven to 375℉, with a rack in the middle. Brush a large baking sheet with 2 tablespoons of the olive oil. Put the bread in a large bowl, sprinkle with salt and pepper to taste, drizzle the remaining 2 tablespoons olive oil over the bread, and toss well with your hands.
- Spread the bread evenly on the baking sheet and bake for 5 to 6 minutes. Remove the baking sheet from the oven, turn the pieces of bread over, and return to the oven for another 5 to 6 minutes, or until golden. Return the croutons to the bowl and set aside. Move the oven rack to the lowest position and increase the heat to 400℉.
- Heat 2 tablespoons of the vegetable oil in a large skillet over medium heat. Add the chorizo and cook, breaking it apart with a couple of wooden spoons or spatulas, until it has browned, 7 to 8 minutes. Using a slotted spoon, transfer the chorizo to the bowl with the croutons, leaving as much of the fat as you can in the skillet.
- Add another 2 tablespoons vegetable oil to the skillet. Add the onions and celery and cook for about 5 minutes, until softened and just beginning to brown. Clear a space in the center of the skillet, add the garlic, and cook until fragrant, less than a minute, then mix with the onion and celery. Add the tomatoes and cook until they begin to soften, about 2 minutes. Stir in the anise seeds, thyme, marjoram, oregano, cinnamon, 3⁄4 teaspoon salt, and 1⁄2 teaspoon pepper and cook, stirring occasionally, for a minute or two.
- Stir in the chicken broth and prunes and cook for another 2 to 3 minutes to heat through. Scrape the mixture into the bowl with the croutons, add the cashews, and stir until well combined. Let cool before stuffing the turkey.
To stuff and roast the turkey:
- Spread the tomatoes, celery, carrots, onions, and turkey neck in a large roasting pan and pour in the chicken broth. Remove the turkey from the bag. Stuff it with as much stuffing as will fit. Scrape any remaining stuffing into a bowl and set aside. Close the cavity by crossing the legs and tying them with butcher’s twine. Set a roasting rack over the vegetables and place the turkey breast side up on the rack. Tuck the wing tips under the turkey. Pour all the marinade remaining in the bag over the turkey.
- Transfer the turkey to the oven and roast for 30 minutes.
- Reduce the heat to 350℉, cover the turkey loosely with foil, and roast for about 3 1⁄2 to 4 hours longer, basting halfway through, until the temperature in the thickest part of a thigh reaches 165℉. Remove the turkey from the oven and move the oven rack to the middle. Transfer the turkey, on the roasting rack, to a baking sheet, cover loosely with foil, and let rest while you prepare the remaining stuffing and the gravy.
- Strain the liquid in the roasting pan through a sieve set over a bowl, pressing on the solids with the back of a wooden spoon to get as much flavor as possible. Measure out 1 cup and pour that over the stuffing you set aside in the bowl. Mix well and spoon the stuffing into an oiled or buttered baking dish. Place in the oven and bake until it’s heated through and the top is lightly browned, 20 to 25 minutes.
- Meanwhile, pour the remaining strained cooking liquid into a saucepan, bring to a simmer over medium heat, and simmer, stirring occasionally, until it has reduced by half, 15 to 20 minutes.
- Carve the turkey and serve with the stuffing (from inside the turkey and the baking dish). Serve the adobo sauce on the side.
Notes
Pavo de Fiesta con Chorizo y Nuez de la India
Green Beans in Corn Sauce with Pumpkin Seeds
Green Beans in Corn Sauce with Pumpkin Seeds
Green beans are cooked in a creamy fresh corn and epazote puree, topped with a chunky, spicy cooked tomato salsa, and garnished with pumpkin seeds.
Servings: 4 servings
Ingredients
- 1/2 cup raw hulled pumpkin seeds
- 1 1/4 teaspoons kosher salt
- 1 cup fresh corn kernels from 1 large ear
- 1 cup water
- 3 to 4 fresh sprigs epazote or cilantro
- 3 tablespoons vegetable oil
- 1 pound green beans trimmed
- 1/2 cup finely chopped white onion
- 1 fresh habanero, serrano or jalapeño chile finely chopped
- 1 garlic clove finely chopped
- 1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes
Instructions
- Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast until they are lightly colored and starting to jump or pop, 4 to 5 minutes. Transfer to a bowl and let cool.
- Transfer the pumpkin seeds to a food processor, add 1⁄4 teaspoon of the salt, and pulse until finely ground. Set aside.
- Combine the fresh corn, water, and epazote or cilantro in a blender and puree until smooth.
- Heat 2 tablespoons of the oil in a large skillet over medium-high to high heat. Add the green beans, sprinkle with 1⁄2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn brighter green. Pour the pureed corn over the green beans, reduce the heat to medium, and cook for 8 to 10 minutes, stirring often so that the sauce doesn’t stick to the pan, until the beans are tender and the puree has reduced to a creamy, thick sauce.
- Meanwhile, heat the remaining tablespoon of oil in a medium saucepan or skillet over medium-high heat. Add the onion and chile and cook until softened and starting to color, 3 to 4 minutes. Add the garlic and cook until translucent, less than a minute. Add the tomatoes and the remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until the tomatoes are softened and pasty, 5 to 8 minutes.
- Scrape the beans with the corn sauce onto a platter. Top with the tomato salsa, garnish with the ground pumpkin seeds, and serve.
Notes
Chulibul
Canela Carajillo
Canela Carajillo
A spiced up take on the Mexican coffee cocktail Carajillo with cinnamon, star anise, and tequila.
Servings: 1 serving
Ingredients
For the spiced simple syrup:
- 1 cup sugar
- 1 cup water
- 1 canela or true cinnamon stick
- 1 whole star anise
For the cocktail:
- 1 cup ice
- ½ ounce spiced simple syrup
- 1 ounce Gran Centenario® Tequila Añejo
- ½ cup hot espresso
Instructions
To make the spiced simple syrup:
- Combine the sugar, water, cinnamon stick, and star anise in a small saucepan. Bring to a simmer over medium heat and let it cook for 5 minutes. Let steep until it completely cools down, then strain. (You may store it in a closed container in the fridge.)
To make the cocktail:
- Place ice in glass. Pour in the simple syrup and tequila, sir. Pour the hot espresso over the top.
Mint, Vanilla & Pear Cocktail
Mint, Vanilla & Pear Cocktail
A delicious cocktail with muddled mint, pear, vanilla, honey and tequila.
Servings: 1 serving
Ingredients
- 5 fresh mint leaves plus more to garnish
- 1 ounce fresh squeezed lime juice
- 2 ounces pear juice
- 1 ounce honey
- Dash of vanilla extract
- 2 ounces Gran Centenario® Cristalino Tequila
- 1 cup ice
- Pear slice to garnish
Instructions
- In a shaker add the mint leaves and lime juice. Using a muddler, muddle intensely until mashed. Incorporate the pear juice, honey, vanilla extract, tequila and ice. Shake until well mixed.
- Pour into glass with ice. Garnish with a pear slice and a mint leaf.
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Chunky Pepita and Coconut Rice
Chunky Pepita and Coconut Rice
Chunky Pepita and Coconut Rice recipe from Pati’s Mexican Table Season 12, Episode 9 “Pink”
Servings: 4 to 6 servings
Ingredients
- 2 tablespoons vegetable oil
- 1/2 cup finely chopped white onion
- 1 cup unsweetened coconut flakes
- 3 cups coconut water
- 1/2 cup cream of coconut
- 1/2 teaspoon kosher or coarse sea salt or to taste
- 2 cups basmati white rice
- 3/4 cup raw pumpkin seeds lightly toasted
Instructions
- Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the onion and coconut flakes and cook, stirring occasionally, until the onion softens and the coconut browns, about 6 to 7 minutes.
- Pour in the coconut water, cream of coconut and salt, and stir well. Once it comes to a strong simmer, add the rice, stir, and cover and reduce the heat to the lowest setting. Cook for 16 to 18 minutes, until most of the liquid has been absorbed, but there is still some moisture in the pan. The rice should be cooked and tender; if it is not, but all the liquid has been absorbed, add 2 tablespoons of water, cover again, and cook for a couple more minutes.
- Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a fork and add the pumpkin seeds. Gently mix and serve.
Notes
Arroz con Coco y Pepitas
Baked Fish with Pepita Habanero Pesto
Baked Fish with Pepita Habanero Pesto
Baked Fish with Pepita Habanero Pesto recipe from Pati’s Mexican Table Season 12, Episode 9 “Pink”
Servings: 4 servings
Ingredients
- Unsalted butter to grease the baking dish
- 1 1/2 pounds mild flaky fresh fish filets like grouper, flounder, or tilapia
- Juice of 1 lime
- Kosher or coarse sea salt to taste
- Coarsely ground black pepper
- 1 cup Pepita Habanero Pesto
- Pine nuts, cilantro, or basil for garnish, optional
Instructions
- Set the rack in the middle of the oven and preheat to 400°F.
- Butter a baking dish big enough to hold the fish in a single layer. Place the fish filets in the baking dish. Squeeze the lime juice over the fish and sprinkle with just a bit of salt and pepper.
- When ready to bake, cover each fish filet with 3 to 4 tablespoons of the pesto. Bake the fish for 10 to 15 minutes depending on the thickness of the fish, until it’s cooked and flakes easily with a fork. Serve immediately, garnished with pine nuts, cilantro, or basil, if desired.
Notes
Pescado al Horno con Pesto de Pepita y Habanero
Green Ceviche
Green Ceviche
Green Ceviche recipe from Pati’s Mexican Table Season 12, Episode 9 “Pink”
Servings: 4 servings
Ingredients
For the sauce:
- 1 habanero
- 1/2 red onion quartered
- 2 garlic cloves unpeeled
- 1 1/2 cups bitter orange juice or sub for 1/2 cup each lime, lemon and orange juice
- 1/4 cup olive oil
- 1 teaspoon kosher or coarse sea salt or to taste
- 1/2 cup cilantro leaves and upper part of stems chopped
- 1 large cucumber peeled and seeded, coarsely chopped
- 1 celery stalk coarsely chopped
For the ceviche:
- 1 pound red snapper filet or mild fish like grouper, trout, flounder, sole or rockfish, cut into 1/2“ dice
- 1 cup (about 1 large) cucumber finely diced and seeded
- 1 cup (about 1 large) avocado finely diced
- 1/2 cup peeled and finely diced green apple
For garnish:
- 1/4 cup fresh chives
- 1/4 cup cilantro leaves
- 1/2 cup raw shelled pepitas lightly toasted and coarsely chopped
- Tortilla chips or tostadas to serve
Instructions
To make the sauce:
- On a preheated comal set over medium heat, toast the habanero, onion and unpeeled garlic for about 6 to 8 minutes, or until charred on the outside and soft inside. Remove from the heat.
- Peel the garlic cloves, stem the chile, and add to the jar of a blender along with the toasted onion, bitter orange juice, olive oil, salt, cilantro, cucumber and celery. Puree until completely smooth.
To make the ceviche:
- Place fish in a medium bowl. Pour bitter orange sauce over it. Let it sit for at least 15 minutes outside the refrigerator, or up to 24 hours covered in the refrigerator. When ready to eat. Add the diced cucumber, avocado and apple. Garnish with chives, cilantro and pepitas. Eat with tostadas or tortilla chips.
Notes
Ceviche Verde
Pepita Habanero Pesto
Pepita Habanero Pesto
Pepita Habanero Pesto recipe from Pati’s Mexican Table Season 12, Episode 9 “Pink”
Servings: 2 cups
Ingredients
- 1/3 cup raw and hulled pumpkin seeds or pepitas
- 1/3 cup pine nuts
- 1 habanero stemmed
- 1 cup cilantro leaves
- 3 cups basil leaves
- 2 small garlic cloves
- 1 cup olive oil
- 1/2 cup Parmigiano Reggiano, Pecorino Romano, or queso Cotija
- 1/2 teaspoon kosher or coarse sea salt or to taste
Instructions
- On a preheated small skillet, comal, or griddle, set over medium low heat, gently toast the pumpkin seeds and pine nuts for just 2 to 3 minutes, stirring often, until they start changing color, don’t let them brown.
- Scrape into the jar of a blender or food processor, add the habanero, cilantro, basil, garlic, olive oil, cheese and salt. Puree until smooth.
Notes
Pesto de Pepita con Habanero
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Chaya Soup
Chaya Soup
Chaya Soup recipe from Pati’s Mexican Table Season 12, Episode 8 “Maya Today”
Servings: 4 to 6 servings
Ingredients
- 1/2 cup raw hulled pumpkin seeds
- 1 teaspoon kosher or coarse sea salt divided, or to taste
- 1 fresh habanero
- Juice of one sweet lime or a combination of lemon and lime juice
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped white onion
- 1 xcatic, güero, banana, or jalapeño chile stemmed, seeded and finely chopped
- 2 liters (8 cups) chicken broth
- 4 cups chaya leaves torn into pieces, can sub for chard, spinach or watercress, or a mix
- Fresh Herb Corn Tortillas or quesadillas
Instructions
- In a small saute pan or comal, set over medium-low heat, toast the pepitas for 3 to 4 minutes, until they are lightly toasted. Don’t let them brown or burn. Remove from the heat. Once they cool down, either finely chop or coarsely grind them in a spice mill or food processor along with 1/2 teaspoon of the salt. Scrape into a bowl. Set aside.
- Toast or char the habanero chile on a preheated comal set over medium heat, or under the broiler, 6 to 8 minutes, flipping as necessary. Remove from the heat, stem, seed and finely chop. Place in a small bowl, add the sweet lime juice and the remaining 1/2 teaspoon salt, and mix. Set aside.
- Heat the oil in a soup pot or large casserole over medium heat. Once hot, add the onion and xcatic chile and cook for 5 to 6 minutes until softened. Raise the heat to medium high, pour in the chicken broth, and once it comes to a boil, add the chaya leaves. Cook for a couple minutes, just until they wilt. Taste and add salt to taste.
- Serve in bowls and let your guests add the ground pepitas, habanero in sweet lime juice, and salt to taste. Eat chasing, dunking, or adding pieces of the fresh herb corn tortillas (or quesadillas).
Notes
Sopa de Chaya
Fresh Herb Corn Tortillas
Fresh Herb Corn Tortillas
Fresh Herb Corn Tortillas recipe from Pati’s Mexican Table Season 12, Episode 8 “Maya Today”
Servings: 16 corn tortillas
Ingredients
- 2 1/2 cups (231g) masa harina
- 1/4 teaspoon kosher or coarse sea salt
- 1 2/3 cups warm water plus more as needed
- 1/2 cup finely chopped cilantro, epazote or chives or a mix of any of them
- Grated melty cheese such as Oaxaca, Monterey Jack, Muenster or mozzarella, optional, if making quesadillas
Instructions
To make the dough:
- In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring with your hands to make a cohesive dough. Add the finely chopped herbs. Using your hands, knead the dough in the bowl until it’s smooth, about a minute or so. If the dough sticks to your hands and feels wet, add more masa harina a teaspoon at a time. If it crumbles when you roll a piece into a ball, add more water a teaspoon at a time.
To shape the tortillas:
- Preheat a comal, a cast iron or nonstick pan, or a griddle, over medium heat for 5 minutes, or until evenly hot. Cut two round or square pieces of plastic – from a plastic produce or zip-top bag – to a size about 1/2″ larger than the diameter of your press. Set aside.
- Divide the dough into 16 pieces and roll each piece into a ball. Cover them with a kitchen towel to keep them moist.
- Working with one ball of dough at a time, place one piece of plastic on the bottom of the tortilla press, place the ball of dough, and top it with the second piece of plastic. Gently, squeeze the handle of the press until the dough is about 1/16” to 1/8” thick and about 5” in diameter. To achieve a nicely round tortilla, jiggle the handle of your press just as you near the bottom. You may need to press it a couple of times to get the desired thinness.
To cook the tortillas:
- Open the tortilla press, peel off the top piece of plastic, and then take the tortilla on the bottom piece of plastic next to the comal, so that you can pass the tortilla to one hand as you remove the bottom plastic with the other hand and quickly but gently lay the tortilla on the hot pan. Don’t worry if it isn’t perfectly flat (you’ll get better as you practice), and don’t try to move it, which will cause it to tear. Return the piece of plastic to the bottom of the tortilla press.
- Cook the tortilla until it releases easily from the pan and its color has lightened and become opaque, 40 to 45 seconds; you don’t want the tortilla to brown or become freckled at this point.
- Using a spatula or your fingers, flip the tortilla and cook it until the bottom starts to brown and freckle, 70 to 90 seconds more. Flip the tortilla one more time and cook it until it puffs, 10 to 15 seconds. If the tortilla doesn’t puff on its own, gently poke it a few times near the center. Once it puffs, let the tortilla cook for 15 seconds longer, until fully set and soft. Remove the tortilla from the heat and wrap it in a clean kitchen towel, or transfer it to a cloth-lined tortillero.
- Repeat the pressing and cooking process with the remaining dough.
- If making quesadillas, add melty cheese, and if you want, a fresh leaf of epazote, to the center of a freshly made tortilla. Either fold in half or cover with a second tortilla and heat on the comal until the cheese is completely melted, flipping in between.
Notes
Tortillas con Hierbas Frescas
Pepita, Egg and Chaya Tamales
Pepita, Egg and Chaya Tamales
Pepita, Egg and Chaya Tamales recipe from Pati’s Mexican Table Season 12, Episode 10 “A Mayan League of their Own”
Servings: 14 to 16 tamales
Ingredients
For the masa:
- 1 pound chaya leaves can sub Swiss chard or spinach
- 3 1/4 cups (about 1 pound) masa harina
- 2 3/4 cups chicken or vegetable broth
- 1 cup lard or vegetable shortening
- 2 1/2 teaspoons kosher or coarse sea salt or to taste, divided
- 3 stems fresh epazote about 15 leaves, or sub cilantro, coarsely chopped
For the tamales:
- 1/2 cup hulled raw pumpkin seeds lightly toasted
- banana leaves cut into 12” long pieces, rinsed, plus more for steaming tamales
- 4 large eggs hardboiled, cooled, peeled, and cut lengthwise into 6 pieces
- 1 cup Roasted Tomato and Habanero Salsa for filling, plus more for garnish
Instructions
To make the masa:
- Bring salted water to a boil in a large pot over high heat. Once boiling, add the chaya leaves and let them cook for 2 minutes. Drain completely. Let them sit as you make the masa. Press with your hands to remove excess liquid as much as you can. Coarsely chop.
- In a large bowl, combine the masa harina with the broth, using your hands to knead the dough until thoroughly mixed and very smooth, not “grainy.” Add the lard or vegetable shortening, and work it in, kneading, for a few minutes. Add 2 teaspoons of the salt, the chopped chaya and epazote, and mix until fully incorporated.
To assemble the tamales:
- In a small saute pan or comal, set over medium-low heat, toast the pumpkin seeds for 3 to 4 minutes, until they are lightly toasted. Don’t let them brown or burn. Remove from the heat. Once they cool down, either finely chop or coarsely grind them in a spice mill or food processor along with the remaining 1/2 teaspoon salt. Scrape onto a bowl.
- To prepare the banana leaves, turn a burner on to medium-low heat. Slowly pass each banana-leaf piece over the flame on both sides, until they change color and become fragrant, and set aside (so they will be resilient, malleable, and will not break).
- One by one, set each leaf piece on your counter with the shiny, outer side down. Spoon about 1/3 cup of masa onto the center and spread to form a rectangle of about 5”x 3.” With the spoon, or your finger, make a shallow channel down the middle, creating a stripe in the masa. Add a couple teaspoons ground pepita, a couple pieces of hard boiled egg, and top with a tablespoon of salsa. Gently close each tamal by folding the longer sides first and then the short sides as if making a flat and tight package, but being careful not to press on the tamal too much.
- Prepare your tamalera or steamer by adding just enough water to touch the bottom of the steaming basket. Line the steaming basket with a few banana-leaf pieces to gently cover the base. One by one, add the tamales, stacking them as evenly as you can, staggered in the same position as when you made them: laying them flat. Once you are done, cover with a few more pieces of banana leaves. Set the steamer uncovered over high heat, once there is a bit of steam coming out and the water starts boiling a few minutes later, cover, reduce heat to medium, and cook for an hour.
- The leaves will have changed to a much darker color and will have completely wilted to wrap themselves as a second skin over the tamales, and the tamales should feel firm. Turn off the heat. Let the tamales sit for at least 15 minutes before serving so they will settle. Serve the tamales with the roasted tomato and habanero salsa.
Notes
Tamales Dzotobichay
Black Bean Tamales with Pibil Pork
Black Bean Tamales with Pibil Pork
Black Bean Tamales with Pibil Pork recipe from Pati’s Mexican Table Season 12, Episode 7 “Recados”
Servings: 14 to 16 tamales
Ingredients
For the pibil pork filling:
- 3 cups chicken broth
- 3 tablespoons achiote paste broken into small pieces
- 2 tablespoons white distilled vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 2 tablespoons vegetable oil
- 1 pound pork loin or tenderloin cut into 1 1/2 to 2” chunks
- 1 teaspoon kosher or coarse sea salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup chopped white onion
- 1 habanero stemmed, finely chopped
- 1/2 pound ripe Roma tomatoes diced or crushed
For the masa:
- 3 1/4 cups masa harina about 1 pound
- 2 3/4 cups chicken or vegetable broth
- 1 cup lard or vegetable shortening
- 2 teaspoons kosher or coarse sea salt or to taste
- 1 1/2 cups cooked black beans
- 1/4 cup chopped cilantro or epazote leaves
To assemble the tamales and serve:
- 16 to 18 pieces of fresh or thawed banana leaves of about 12” length rinsed, plus more for steaming tamales
- Roasted Tomato and Habanero Salsa to serve
Instructions
To make the filling:
- In the jar of a blender, add the chicken broth, achiote paste, vinegar, oregano, cumin and allspice, and puree until completely smooth. Set aside.
- Heat the oil in a large deep skillet or casserole over medium-high heat. Once it shimmers, add the pork pieces and season with the salt and pepper. Cook for 5 to 6 minutes, flipping as it browns on all sides and starts letting out its juice. Add the onion, stir, and cook for a minute. Add the habanero and tomato and cook for another 4 to 5 minutes, until vegetables soften.
- Pour in the achiote mixture and stir. Once it comes to a boil, reduce heat to medium-low, place the lid on, and cook for 30 minutes, until the liquid has thickened considerably and darkened. Remove the lid, stir, place the lid ajar, and continue cooking for another 10 to 15 minutes. The mix should still be wet but the sauce should have thickened and darkened a lot more. Remove from the heat. Shred the meat into the sauce with a couple forks. Let it cool down.
To make the masa:
- In a large bowl, combine the masa harina with the chicken broth. Using your hands, knead the dough until thoroughly mixed and very smooth, not “grainy.” Add the lard or vegetable shortening, and work it in, kneading, for a few minutes. Add the salt, black beans and cilantro, and mix until fully incorporated.
To assemble the tamales:
- To prepare the banana leaves, turn a burner on to medium-low heat. Slowly pass each banana-leaf piece over the flame on both sides, until they change color and become fragrant and set aside (so they will be resilient, malleable and not break).
- One by one, set each leaf piece on your counter with the shiny, outer side down. Spoon about 1/3 cup of masa onto the center and spread it to form a rectangle of about 5”x 3.” With the spoon, or your finger, make a shallow channel down the middle, creating a stripe in the masa. Add a couple tablespoons of pibil pork. Gently close each tamal by folding the longer sides first and then the shorter sides, as if making a flat and tight package, but being careful not to press on the tamal too much.
- Prepare your tamalera or steamer by adding just enough water to touch the bottom of the steaming basket. Line the steaming basket with a few banana-leaf pieces to gently cover the base. One by one, add the tamales, stacking them as evenly as you can, staggered in the same position as when you made them: laying them flat. Once you are done, cover with a few more pieces of banana leaves.
- Set the steamer uncovered over high heat, once there is a bit of steam coming out and the water starts boiling a few minutes later, cover, reduce heat to medium, and cook for an hour. The leaves will have changed to a much darker color and will have completely wilted to wrap themselves as a second skin over the tamales, and the tamales should feel firm. Turn off the heat. Let the tamales sit for at least 15 minutes before serving so they will settle. Serve the tamales with the Roasted Tomato and Habanero Salsa.
Notes
Vaporcitos de Xpelón con Cochinita Pibil
Roasted Tomato and Habanero Salsa
Roasted Tomato and Habanero Salsa
Roasted Tomato and Habanero Salsa recipe from Pati’s Mexican Table Season 12, Episode 10 “A Mayan League of their Own”
Servings: 3 cups
Ingredients
- 2 pounds ripe tomatoes
- 1/2 white onion
- 2 garlic cloves unpeeled
- 1 to 2 habaneros
- 1 teaspoon kosher or coarse sea salt or to taste
- 1 tablespoon vegetable oil
Instructions
- On a preheated comal, skillet or griddle, set over medium heat, toast the tomatoes, onion, unpeeled garlic cloves and habaneros. Let them cook for 8 to 10 minutes, until the skin is completely charred and the ingredients have completely softened. Alternatively, you can roast under the broiler, flipping them halfway in between. Remove from the heat. Peel the garlic.
- Place the peeled garlic in a jar of the blender along with tomatoes (don’t remove anything from them!), onion and salt. Stem the chiles, and add half at a time to taste for heat. Pulse with the blender until salsa has a coarse pureed texture.
- Heat the oil in a medium saucepan set over medium-high heat. Once hot, add the tomato mixture, cook, stirring occasionally, for 6 to 7 minutes, until the salsa has darkened in color and thickened a bit.
Notes
Salsa Asada de Jitomate y Habanero
Jicama and Greens Salad with a Creamy Honey Citrus Vinaigrette
Jicama and Greens Salad with a Creamy Honey Citrus Vinaigrette
Jicama and Greens Salad with a Creamy Honey Citrus Vinaigrette recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Servings: 4 to 5 servings
Ingredients
For the vinaigrette:
- 1 fresh xcatic, güero, or banana chile
- 1 fresh habanero optional
- 2 tablespoons lime juice
- 4 tablespoons lemon juice
- 2 tablespoons white distilled vinegar
- 4 tablespoons olive oil
- 1 tablespoon honey
- 1 ripe avocado halved, pitted, chopped
- 1 teaspoon kosher or coarse sea salt
- 1/2 teaspoon freshly ground black pepper
For the salad:
- 2 tender lettuces such as Boston and baby romaine, washed and torn into pieces (4 to 6 cups)
- 1 jicama about 1 pound, peeled and cut into matchsticks (about 2 cups)
- 1 grapefruit peeled and cut into supremes (about 1 cup)
- 1 orange peeled and cut into supremes (about 1 cup)
Instructions
To make the vinaigrette:
- On a preheated comal, skillet, or griddle set over medium heat, toast the güero chile and habanero, if using, for 6 to 8 minutes, flipping as needed, until skin is charred and chile is softened. Remove from the heat and remove stem and seeds, if desired.
- In the jar of a blender, add the roasted chiles (making sure you add a piece of habanero at a time, to taste, for desired heat level), lime and lemon juices, vinegar, olive oil, honey, avocado, salt and pepper. Puree until completely smooth. Scrape into a bowl.
To assemble the salad:
- In a salad bowl, add the lettuce, jicama, and half of the grapefruit and orange supremes. Toss with some of the dressing until completely covered but not soaked. Add the remaining grapefruit and orange supremes on top. Add more dressing as needed.
Notes
Ensalada de Jícama y Lechugas con Vinagreta de Cítricos y Miel
Chorizo Black Rice
Chorizo Black Rice
Chorizo Black Rice recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Servings: 6 servings
Ingredients
- 3 tablespoons vegetable oil
- 1 pound Mexican chorizo or Longaniza-style sausage
- 1/2 cup finely chopped white onion
- 1 to 2 fresh xcatic, banana, yellow wax, or güero chiles stemmed, seeded and chopped
- 2 cups jasmine white rice
- 2 sprigs fresh epazote or cilantro stems removed, leaves coarsely chopped, plus more for garnish
- 4 cups cooking broth from Black Beans from the Pot
- 1/2 teaspoon kosher or sea salt or to taste
Instructions
- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the chorizo, and cook for 5 to 6 minutes, until cooked through, browned, and it has rendered its fat. Remove with a slotted spoon and set aside.
- Add the onion and chile and cook for a few minutes, stirring a couple times, until they soften. Add the cooking broth from the black beans and rice, stir, and add in the epazote or cilantro and salt, and stir again.
- Bring to a rolling boil, cover the pan, and reduce the heat to the lowest setting. Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add a couple tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes.
- Fluff the rice with a fork, add the chorizo and mix. Top with more fresh cilantro or epazote and serve.
Notes
Arroz Negro con Chorizo
Habanero Pork Belly Tacos
Habanero Pork Belly Tacos
Habanero Pork Belly Tacos recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Servings: 4 to 6 servings
Ingredients
- 4 cups water plus 1 cup for roasting
- 1/2 cup kosher or coarse sea salt
- 1/2 cup granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon coarsely ground black pepper
- 1/4 teaspoon ground allspice
- 1 bay leaf
- 1 habanero
- 2 pounds pork belly boneless
- 8 to 12 corn tortillas
- 2 cups grated melty cheese such as Oaxaca, Monterey Jack, Muenster or Mozzarella
- Pickled Onion with Fire Roasted Chiles and Garlic optional, to garnish
- Ripe avocado slices optional, to garnish
- Salsa of your choice optional, to garnish
Instructions
- To make the brine, in a small saucepan, combine 4 cups of water with the salt, sugar, oregano, black pepper, allspice, bay leaf, and whole habanero. Set over medium-high heat. Once it comes to a boil, stir and turn off heat. Set aside until cooled.
- Using a sharp knife, score the top of the pork belly in a diagonal pattern, without cutting into the meat. Place the pork belly in a medium baking dish, pour in the brine along with the habanero, making a slit in the habanero. Cover and refrigerate anywhere from 12 to 48 hours.
- When ready to cook, preheat the oven to 300°F with the rack in the middle of the oven.
- Take the pork belly out of the refrigerator, remove it from the brine and place it in a clean or rinsed baking dish. Pour a clean cup of water over it and add the whole habanero from the brine.
- Cover tightly with aluminum foil and roast for 2 1/2 hours, or until the pork belly is fork tender. Remove the aluminum foil, increase heat to 450°F, and roast for about 15 minutes or until the top has crisped and browned and the inner fat has mostly melted. Remove from the oven. Once cool enough to handle, cut into 1” slices and chop into bite size pieces.
- Heat a comal, griddle, or skillet over medium heat. One by one heat the tortillas on both sides, add a couple of generous tablespoons of cheese and a couple generous tablespoons of pork belly. Once the cheese is melted, fold and let the tacos crisp on both sides. Serve with pickled onion with fire roasted chiles and garlic, ripe avocado slices, and/or your favorite salsa.
Notes
Tacos de Castacán al Habanero
Pickled Onion with Fire Roasted Chiles and Garlic
Pickled Onion with Fire Roasted Chiles and Garlic
Pickled Onion with Fire Roasted Chiles and Garlic recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Servings: 4 cups approximately
Ingredients
- 3 to 4 garlic cloves unpeeled
- 2 to 3 fresh xcatic, banana, yellow wax, güero, or jalapeño chiles
- 2 cups white distilled vinegar
- 2 large or 3 medium red onions halved and slivered
- 2 bay leaves
- 2 teaspoons kosher or coarse sea salt
- 1/2 teaspoon ground black pepper
Instructions
- On a preheated comal, griddle, or skillet set over medium heat, toast the unpeeled garlic cloves and chiles until they have completely softened and their skin is completely charred, about 6 to 8 minutes. Remove from the heat. Peel the garlic cloves and stem the chiles.
- Pour the vinegar into a medium saucepan and incorporate the toasted chiles and garlic, the sliced onions, bay leaves, salt and pepper. Set over medium-high heat, let it come to a rolling boil and then immediately turn off heat. Let cool. Can keep in the refrigerator for up to a couple weeks in an airtight container.
Notes
Cebollas Encurtidas con Ajo y Chile Xcatic
Edam Cheese Poundcake
Edam Cheese Poundcake
A delicious, rich poundcake with Dutch Edam cheese, which is widely used in Yucatán.
Servings: 10 servings
Ingredients
To make the cake:
- 3 cups all-purpose flour plus more for dusting the pan
- 2 teaspoons baking powder
- 8 ounces finely grated Edam cheese about 2 cups, divided
- 1 cup sweetened condensed milk
- 1/3 cup water
- 2 sticks unsalted butter plus more to grease the pan
- 1 cup sugar
- 4 large eggs
To make the glaze:
- 2 tablespoons unsalted butter softened to room temperature
- 1/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar
Instructions
- Adjust the rack to the bottom third of your oven and preheat to 325°F. Grease the bottom of a tube or bundt cake pan (that holds 10 cups of liquid) with a very generous amount of butter, dust with flour and shake off excess.
- In a medium bowl, combine the flour with the baking powder. Set aside.
- In the jar of a blender, combine 1 1/2 cups of grated Edam cheese, 1 cup sweetened condensed milk, and the water. Puree until completely smooth.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft at medium speed. Incorporate the sugar and continue beating until creamed and very soft. Reduce speed and incorporate the eggs, one at a time.
- In 3 to 4 batches, alternate incorporating the flour mixture and the condensed milk mixture until thoroughly combined. Turn the batter into the prepared pan. Rotate it so the batter will settle.
- Bake for 55 minutes to 1 hour, or until the top has browned and a toothpick comes out moist but not wet. Remove from the oven. Let cool completely.
- Meanwhile, make the glaze. Place the softened butter in a medium bowl. Add the 1/3 cup sweetened condensed milk, teaspoon vanilla, and confectioners’ sugar and combine with a plastic spatula until fully incorporated.
- Run the tip of a dinner knife around the mold to loosen the poundcake. Turn onto a cake platter. Pour the glaze on top and immediately sprinkle with the remaining 1/2 cup finely grated cheese.
Notes
Panqué de Queso Bola
Chaya Egg Scramble
Chaya Egg Scramble
Chaya and Egg Scramble recipe from Pati’s Mexican Table Season 12, Episode 5 “Ode to the Egg”
Servings: 2 servings
Ingredients
- 1 to 2 tablespoons vegetable oil
- 1/2 cup chopped red onion
- 4 cups finely sliced chaya leaves may sub with swiss chard, spinach or watercress
- 10 to 15 fresh mint leaves thinly sliced, or 1/4 teaspoon dried mint
- 6 large eggs
- 1/2 teaspoon kosher or coarse sea salt or to taste
- 1/4 teaspoon coarsely ground black pepper or to taste
To serve:
- Warm corn tortillas
- Habanero Table Salsa
- Ripe avocado slices
- Colado Black Beans or refried beans
Instructions
- Heat the oil in a medium skillet set over medium heat. Once oil is hot and shimmers, add the onion and cook for 2 to 3 minutes, until wilted but not browned. Incorporate the chaya and mint, mix, and continue cooking for a couple minutes, until completely cooked and wilted.
- Meanwhile, in a small bowl, beat the eggs and season with the salt and pepper.
- Reduce heat to medium low, pour the eggs over the onion and chaya mixture and, as they cook, scramble with a wooden spoon or spatula. Cook until desired doneness. I like my eggs tender, so I cook them for 2 to 3 minutes.
- Serve with warm corn tortillas, habanero table salsa, ripe avocado slices, and colado black beans or refried beans.
Notes
Huevos Revueltos con Chaya
Habanero Table Salsa
Habanero Table Salsa
Habanero Table Salsa recipe from Pati’s Mexican Table Season 12, Episode 5 “Ode to the Egg”
Servings: 1 /2 cup approximately
Ingredients
- 6 to 8 habanero chiles
- 2 to 3 garlic cloves unpeeled, optional
- 1/2 cup bitter orange juice or substitute 2 tablespoon each of orange, lime and lemon juice, and white distilled vinegar
- 1 teaspoon kosher or coarse sea salt or to taste
Instructions
- On a preheated comal, skillet or griddle set over medium heat, toast the habaneros for 6 to 8 minutes, flipping as needed, until their skin is completely charred and the chiles are completely softened inside. Remove from heat. Remove the stems and keep or discard the seeds, as desired. Transfer the chiles to a molcajete and mash, or finely chop and place in a small bowl. (If using garlic, toast on the comal as well, then peel and mince.)
- Add the garlic into the molcajete or bowl with the chiles, if using. Pour in the bitter orange juice or its substitute, season with the salt, stir, and let it sit for at least 30 minutes before serving. You may store in an airtight container in the refrigerator for a couple weeks.
Notes
Salsa de Mesa de Habanero
