This week’s worth of meals from the PBS star starts with a chile-orange roast chicken that makes fantastic tortas the next day.
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Melted Cheese with Guajillo and Garlic Mushrooms
Melted Cheese with Guajillo and Garlic Mushrooms
This queso fundido with mushrooms has the craziest cheese pull in the middle and an irresistible crunchy, cheesy crust all around.
Servings: 4 to 6 servings
Ingredients
- 1/4 cup olive oil
- 6 cloves garlic peeled, plus 2 tablespoons finely chopped garlic
- 3/4 cup finely chopped white onion
- 2 dried guajillo chiles stemmed, seeded and finely chopped or snipped with scissors
- 1 lb mixed mushrooms such as white button, baby bella, and wild mushrooms, thinly sliced
- 3/4 tsp kosher salt or more to taste
- 1/4 tsp freshly ground black pepper or to taste
- 4 cups grated mixed melting cheeses such as asadero, Oaxaca, Monterey Jack, or mozzarella
- 8 to 10 flour and/or corn tortillas
- Guacamole or 1 ripe avocado halved, pitted, and sliced (optional)
- Salsa of your choice for serving (optional)
Instructions
- Preheat the oven to 450 degrees F, with a rack in the upper third. Lightly oil a large shallow baking dish.
- Heat the oil in a medium saucepan over medium heat. Add the whole garlic cloves and cook, stirring occasionally, until they soften and brown, 7 to 8 minutes. Remove with a slotted spoon and discard, leaving the flavored oil behind.
- Add the onion and guajillo chiles and cook, stirring, for 1 to 2 minutes, just until the onion begins to soften. Add the chopped garlic, stir, and cook for a minute, until fragrant. Stir in the mushrooms, salt, and black pepper and cook, stirring occasionally, until all the mushroom juices have been released and begun to evaporate and the mushrooms have begun to color, 8 to 10 minutes. Remove from the heat, taste, and adjust the salt.
- Combine the cheeses thoroughly and arrange in the baking dish. Bake for 12 to 15 minutes, or until the cheese is completely melted. Top with the mushrooms, return to the oven, and bake for another 7 to 8 minutes, until the cheese is bubbling, the edges are crusty, and the top is lightly browned.
- Meanwhile, heat a comal or large skillet over medium-low heat for at least 5 minutes. One or two at a time, depending on the size of your comal or pan, heat the tortillas, making sure they are not overlapping, until warm, puffed, and browned in spots, about a minute per side. Place in a tortilla warmer or wrap in a clean cloth or kitchen towel.
- Serve the queso bubbling hot from the oven, with the warm tortillas and guacamole or avocado slices and salsa, if desired. Let everyone assemble their own tacos at the table.
Notes
Queso Fundido con Hongos al Ajillo con Guajillo
Paloma Tricolor
Paloma Tricolor
The paloma is one of Mexico’s favorite ways to drink tequila, and this one with lime juice and grapefruit is the signature drink of the Mexican National Team!
Servings: 1 serving
Ingredients
- Salt to rim glass
- Chili salt to rim glass
- 2 ounces Gran Centenario® Reposado Tequila
- 1/4 ounce fresh lime juice
- Top with grapefruit soda
- Lime wedge to garnish
Instructions
- Rim half of a 12-ounce collins glass with white salt and half with chili salt. Fill with ice. Add the tequila, lime juice, and grapefruit soda. Place lime wedge garnish between the two colors of salt (so the order of colors resembles the Mexican flag). Stir briefly and serve.
Red Tortillas
Red Tortillas
Red Tortillas from Pati's Mexican Table Season 11, Episode 7 "Cantina Culture"
Servings: 16 tortillas
Ingredients
- 3 guajillo chiles stemmed and seeded
- 2 garlic cloves
- 1 ripe Roma tomato
- 2 cups masa harina
- 1/2 teaspoon kosher or coarse sea salt
Instructions
- In a small saucepan, add the guajillos, garlic and tomato. Cover with water. Bring to a boil over medium-high heat and cook for about 10 minutes, until the tomato has softened and become mushy and chiles have rehydrated. Place the tomato, chiles, and garlic along with a cup of the cooking liquid in the jar of a blender and puree until completely smooth. Pass through a strainer into a 2 cup measuring cup. You will use 1½ cups, if there isn't enough, add a bit more of the cooking liquid.
- In a medium bowl, combine the masa harina and salt. Gradually stir in the 1½ cups guajillo sauce as you knead it all in. Continue to knead, until completely incorporated and smooth, about 2 to 3 minutes. Set aside and cover with a kitchen towel.
- Preheat a comal, cast iron, or nonstick skillet over medium-high heat. Line your tortilla press with a couple plastic pieces cut into rounds (produce bags from the grocery bags are perfect candidates for this). Place a small bowl with water next to you.
- Divide the masa balls into 16 pieces, keep in the bowl and keep covered. One by one, roll each piece of dough into a ball, use water to moisten your hands if you need to. Open the tortilla press, set a piece of plastic on the base. Top with a ball of dough and cover the ball with the second piece of plastic. Gently press down, one or two times, until you get a thin tortilla of about ⅛-inch thick and 5 to 6-inches round.
- Let it cook without moving for about 40 to 60 seconds on the first side, until you see a change in the color of the bottom of the tortilla and it begins to speckle as if making sand dunes, but not dark brown specks. Flip the tortilla and cook for about 60 to 90 seconds, until beginning to freckle and brown. Flip again, and on this second flip, after 15 to 20 seconds, the tortilla should puff. If it doesn't, you can gently poke with your fingers. Let it cook for another 20 to 30 seconds more, until it is fully cooked and place it in a clean kitchen towel or tortilla holder. Repeat with the rest of the masa balls.
Notes
Tortillas Rojas
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Potato Hash with Corn, Chorizo and Eggs
Potato Hash with Corn, Chorizo and Eggs
Potato Hash with Corn, Chorizo and Eggs from Pati's Mexican Table Season 11, Episode 7 "Cantina Culture"
Servings: 4 servings
Ingredients
- 1 pound Mexican chorizo or longaniza casings removed, chopped
- 1 cup corn kernels fresh or thawed from frozen
- 1 to 2 jalapeños stemmed and sliced
- 4 tablespoons olive oil
- 1 large white onion halved and slivered
- ¾ pound Yukon Gold or russet potatoes peeled and grated
- 1 teaspoon kosher or coarse sea salt or to taste, divided
- ½ teaspoon freshly ground black pepper
- 8 eggs
Instructions
- In a large skillet set over medium-high heat, cook the chorizo for about 3 to 4 minutes, breaking it into smaller pieces with a wooden spoon, until it starts to crisp and brown. Add the corn and jalapeños, stirring to coat in the rendered chorizo fat, and cook for 2 to 3 minutes until the jalapeños soften and corn begins to brown. Scrape the chorizo, corn, and jalapeños into a bowl and set aside.
- Pour the olive oil into the same skillet and reduce heat to medium. Add the onion and cook, stirring occasionally, for about 15 minutes, until they are completely wilted and their edges have begun to brown. Incorporate the potatoes, add ½ teaspoon salt and pepper and continue to cook, stirring frequently, for another 15 minutes, until the potatoes are completely cooked and mixture has browned a bit more. Incorporate the chorizo, corn and jalapeño mixture.
- In a medium bowl, beat the eggs with the remaining ½ teaspoon salt. Pour over potato and chorizo mixture and cook, stirring to give it your desired scrambled texture and until it cooks to your liking. I like my eggs soft cooked, not runny, but not dry, which takes about 3 to 4 minutes. Serve while hot.
Notes
Huevos con Hash de Papa, Elote y Chorizo
Grapefruit Tequila Mimosa
Grapefruit Tequila Mimosa
The boozy brunch favorite with a couple twists, using grapefruit juice and adding a splash of tequila.
Servings: 1 serving
Ingredients
- 3 ounces freshly squeezed grapefruit juice chilled
- 1 1/2 ounces Gran Centenario® Plata tequila
- 1/2 ounce honey
- 2 ounces Prosecco or other sparkling wine, chilled
- Grapefruit slice for garnish (optional)
Instructions
- In a cocktail shaker, combine the grapefruit juice, tequila, and honey. Shake until well mixed and pour into a mimosa glass. Pour Prosecco or sparkling wine on top. Garnish with a grapefruit slice and serve.
Spiked Agua de Mango
Spiked Agua de Mango
A grown up mangonada with a splash of tequila.
Servings: 1 serving
Ingredients
Chile Piquín Syrup:
- 1 cup sugar
- 1 cup water
- 1 teaspoon dried chile piquín or any Mexican dried chile powder
Agua de Mango:
- 1 ripe mango peeled, pitted and cut into chunks (about 1 cup), plus more for garnish
- 1/2 cup cold water
- 1/2 ounce freshly squeezed lime juice
- 1/2 ounce of the Chile Piquín Syrup
- 2 ounces Gran Centenario® Reposado tequila
- Kosher salt to rim glass
- Mango slice to garnish (optional)
- Lime wheel to garnish (optional)
Instructions
To make the Chile Piquín Syrup:
- Combine the sugar and water in a small saucepan. Set over medium heat, add the chile piquín, stir, and bring to a simmer. Reduce heat and simmering for 5 minutes until the sugar dissolves into the water. Turn off heat and let it sit for at least an hour before using. Strain before using.
To make the Agua de Mango:
- In a blender, combine the mango chunks, 1/2 cup cold water, lime juice, 1/2 ounce of the chile piquín syrup, and the tequila. Puree until completely smooth.
- Wet the rim of a glass with water, or rub with half a lime, and dip into salt. Add ice cubes to the glass and pour in the agua de mango. Garnish with a slice of mango and a lime wheel.
Citrus Margarita
Citrus Margartia
A refreshing twist on a margarita with not one, not two, but five different types of fresh citrus juice – lime, lemon, orange, grapefruit, and tangerine.
Servings: 1 serving
Ingredients
- Kosher salt to rim glass
- Zest of a lime to rim glass
- 2 ounces Gran Centenario® Plata tequila
- 1/2 ounce fresh lime juice
- 1/2 ounce fresh lemon juice
- 1/2 ounce fresh orange juice
- 1/2 ounce fresh grapefruit juice
- 1/2 ounce fresh tangerine juice
- 1 ounce maple syrup
- Twisted lime wheel to garnish (optional)
Instructions
- Combine salt and lime zest on a small plate. Wet the rim of a glass with water, or rub rim with half a lime, then dip into salt and lime zest mixture.
- Add the tequila, all the juices, and maple syrup to a cocktail shaker with ice and shake until well mixed. Strain into the rimmed glass over fresh ice. Garnish with a twisted lime wheel and serve.
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Red Tacos with Queso Fresco and Piquín Salsa Verde
Red Tacos with Queso Fresco and Piquín Salsa Verde
Red Tacos with Queso Fresco and Piquín Salsa Verde from Pati's Mexican Table Season 11, Episode 7 "Cantina Culture"
Servings: 16 tacos
Ingredients
For the filling:
- 2 tablespoons vegetable oil
- ½ cup finely chopped white onion
- 1 serrano chile stemmed and finely chopped
- 1 garlic clove pressed or finely chopped
- 2 ripe Roma tomatoes (½ pound) cored and finely chopped
- 2 to 3 tomatillos (⅓ pound) cored and finely chopped
- ½ teaspoon kosher or coarse sea salt or to taste
- 2 cups crumbled queso fresco (8 ounces)
For assembling:
- 1 batch Red Tortillas
- Vegetable oil for greasing the comal
- 1 batch Salsa Verde con Piquín to sauce the tacos
- Mexican crema to drizzle over the tacos
- Crushed dried chile piquín optional, garnish
Instructions
To make the filling:
- Heat 2 tablespoons of oil in a large skillet set over medium-high heat. Add the onion and serrano and cook for 3 to 4 minutes, until wilted. Stir in the garlic, stir and cook for a minute, until fragrant but not burnt. Add the tomatoes, tomatillos, and salt and cook stirring often, until they have completely softened and released their juices and then begin to dry up turning into a moist but mushy paste, about 7 to 8 minutes. Turn off the heat. Add the queso fresco and combine well. Set aside.
To assemble and dress the tacos:
- Set your comal, cast iron, or nonstick skillet over medium heat. If desired, add a tablespoon of oil and spread throughout (you can also make the tacos without oil). Place a couple tortillas and add a couple tablespoons of the queso filling in the center of each. Fold the tortillas to close, and let the tacos cook and begin to crisp for a couple minutes on each side. Repeat with all the tortillas.
- Serve, completely sauced with the Salsa Verde con Piquín. You may drizzle on Mexican crema and sprinkle some crushed dried Piquín on top.
Notes
Tacos Rojos de Queso Fresco con Salsa Verde con Piquín
Piquin Salsa Verde
Piquin Salsa Verde
Piquin Salsa Verde from Pati's Mexican Table Season 11, Episode 7 "Cantina Culture"
Servings: 2 1/2 cups approximately
Ingredients
- 1½ pounds tomatillos husks removed, rinsed
- 2 garlic cloves unpeeled
- ¼ white onion
- 1 to 2 serrano chiles stemmed
- 1 to 2 teaspoons dried piquín chiles
- 1 cup coarsely chopped cilantro leaves and upper part of stems
- 1 teaspoon kosher or coarse sea salt
Instructions
- Place the tomatillos, garlic, onion, and serranos on a small baking sheet. Place under the broiler and char or roast for about 10 minutes, flipping as needed in between, until charred on the outsides and completely softened. Remove from the oven.
- Alternatively, you can char or roast on a preheated comal set over medium-low heat or directly on the grill.
- Once cool enough to handle, peel the garlic cloves. Place tomatillos, peeled garlic, onion, and serranos along with piquín chiles, cilantro, and salt into a blender and puree to your desired consistency (I like it to still be able to see the tomatillo seeds).
Notes
Salsa Verde con Piquín
Good Morning America: Pati Jinich shares 3 guacamole recipes you can try at home
Avocado and Panela Cheese Salad
Avocado and Panela Cheese Salad
Avocado and Panela Cheese Salad from Pati’s Mexican Table Season 11, Episode 2 “Sisters, Stew and Sass”
Servings: 6 servings
Ingredients
- 1 finely chopped shallot
- 1 tablespoon coarsely chopped capers
- ¼ cup coarsely chopped fresh cilantro
- ¼ cup chopped pickled jalapeños
- 2 tablespoons brine from pickled jalapeños
- ⅓ cup freshly squeezed lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon kosher or coarse sea salt
- ¼ teaspoon freshly ground black pepper
- 3 ripe avocados halved, pitted and diced
- 5 ounces panela cheese diced
Instructions
- In a large bowl, place the shallot, capers, cilantro and pickled jalapeños and cover with the pickled jalapeño brine, lime juice, olive oil, salt and pepper. Whisk until well incorporated. Add diced avocados and panela cheese and toss to coat. You can refrigerate up to 24 hours until ready to eat.
Notes
Ensalada de Aguacate con Panela
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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
Sugar and Cinnamon Cookies
Sugar and Cinnamon Cookies
Sugar and Cinnamon Cookies from Pati’s Mexican Table Season 11, Episode9 “A Day with Hugo”
Servings: 30 cookies
Ingredients
For the cookies:
- 8 ounces piloncillo (about a generous cup)
- 1 cup water
- 1 inch stick true cinnamon or canela
- 2 cups all-purpose flour
- 1½ cups masa harina
- ¼ teaspoon kosher or coarse sea salt
- 1/2 cup unsalted butter
- ½ cup vegetable shortening
- 1 egg
- ¼ cup milk
For the coating:
- ¼ cup granulated sugar
- 1 teaspoon ground canela or true cinnamon
Instructions
- Place the piloncillo in a small saucepan along with the cinnamon stick. Cover with 1 cup water and set over low-medium heat, and let it cook and strongly simmer, covered with a lid, for about 10 minutes. Remove the lid, the piloncillo should be mostly dissolved, and continue cooking at a strong simmer, now uncovered, for another 3 to 4 minutes. Strain the piloncillo syrup into a measuring cup and discard the cinnamon stick. (You should have about ½ cup. If you have less, add a bit of water. If you have more, use only ½ cup.) Set aside.
- In a bowl, mix the all-purpose flour, masa harina, and salt.
- In the bowl of a stand mixer set with the paddle attachment, beat the butter and vegetable shortening over medium speed for 3 to 4 minutes until very creamy. Reduce speed to low, add the piloncillo syrup (it may have solidified a little bit, but it should still be soft and malleable) and continue beating for a minute until it incorporates. Add the egg and beat for another minute until it is completely incorporated.
- Using a large spoon or measuring cup, add the flour mixture in batches. Lastly, add the milk and continue beating for a minute or two until you have a soft, malleable, and homogeneous dough. Gather it into a ball, wrap it in plastic wrap, and refrigerate anywhere from 30 minutes to 24 hours.
- When ready to bake, remove dough from refrigerator. Place two racks in the upper and lower thirds of the oven and preheat to 350℉. Cover two large cookie sheets with parchment paper.
- To make the coating, in an extended bowl, mix the sugar with the cinnamon.
- Generously flour your countertop, your hands, and a rolling pin. Split the dough into four pieces. One at a time, roll the dough out to about ⅓-inch thickness. You may flip it gently once or twice as you do. The dough will look as if it cracks as you roll, that is ok! You can pinch it or press it back together.
- Use a cookie cutter of any shape you like, to cut the dough into pieces of about 2-inches in diameter. One by one, dip the cookies, gently, as they may want to crumble, in the cinnamon sugar mixture.
- Place on the parchment-lined cookie sheets and bake for 20 minutes, until they turn a light golden brown on the edges. Remove from the oven, sprinkle more cinnamon sugar on top if you want, and let cool.
Notes
Hojarascas
Orange and Piloncillo Adobo Pork Roast Pizza
Orange and Piloncillo Adobo Pork Roast Pizza
Orange and Piloncillo Adobo Pork Roast Pizza from Pati’s Mexican Table Season 11, Episode 5 “The Magic of Piloncillo”
Servings: 2 12-inch pizzas
Ingredients
- 1 batch '00' Flour Pizza Dough
- 1⅓ cup Orange Piloncillo Adobo Pizza Sauce
- 1 pound (4 cups) shredded Oaxaca or mozzarella cheese divided
- 3 cups shredded Orange and Piloncillo Adobo Pork Roast
- ½ cup grated Cotija cheese divided
- ½ cup sliced pickled jalapeños divided, or to taste
- 1 ripe avocado halved, pitted, sliced
Instructions
- Place rack in the center of the oven and preheat to 500℉.
- Working with one ball of pizza dough at a time, place on a generously floured countertop. Stretch the dough into a 12-inch circle, by pressing it from the center and pushing it to the edges as you go in a circular motion, leaving a rim around the edge. Then stretch it to make a round. Transfer to a floured pizza stone or baking sheet and bake for 7 to 8 minutes until the top has browned and started to create pockets of air. Don’t turn off your oven.
- Spread about ⅔ of the pizza sauce onto each pizza crust. Top each pizza with 1 cup Oaxaca cheese, 1½ cups shredded pork roast, and cover with another cup of Oaxaca cheese. Lastly, top each with ¼ cup Cotija cheese and ¼ cup sliced pickled jalapeños, or to taste. Place the pizzas back in the oven for another 8 to 9 minutes until the cheeses are completely melted. Remove from the oven, slice, and serve topped with slices of ripe avocado.
Notes
Pizza de Pierna de Cerdo en Adobo de Naranja y Piloncillo
Orange Piloncillo Adobo Pizza Sauce
Orange Piloncillo Adobo Pizza Sauce
Orange Piloncillo Adobo Pizza Sauce from Pati’s Mexican Table Season 11, Episode 5 “The Magic of Piloncillo”
Servings: 4 cups approximately
Ingredients
- 4 tablespoons rendered fat from Orange and Piloncillo Adobo Pork Roast
- ¼ cup finely chopped white onion
- 1 28-ounce can crushed tomatoes or tomato sauce
- 1 cup adobo sauce from Orange and Piloncillo Adobo Pork Roast
- 1 teaspoon dried oregano
- ½ teaspoon kosher or coarse sea salt
- ¼ teaspoon black pepper
Instructions
- In a medium saucepan, heat the rendered fat over medium heat. Once hot, cook the onion until completely softened, about 3 minutes. Add the crushed tomatoes, adobo sauce, oregano, salt and black pepper, stir. Let cook for about 8 to 10 minutes, stirring occasionally, until thickened and darkened in color.
Notes
Salsa para Pizza con Adobo de Naranja
Orange and Piloncillo Adobo Pork Roast
Orange and Piloncillo Adobo Pork Roast
Servings: 10 servings
Ingredients
- 1 10-pound pork picnic shoulder bone in, with skin and fat on
- 8 guajillo chiles stemmed and seeded
- 6 ounces piloncillo
- 2 cups freshly squeezed orange juice
- ¼ white onion coarsely chopped
- 4 garlic cloves
- 8 whole cloves stems discarded
- 2 teaspoons dried oregano
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- ½ teaspoon whole allspice
- ½ teaspoon whole black peppercorns
- 1 tablespoon kosher or coarse sea salt
- 2 dried bay leaves
Instructions
- To make the adobo sauce, on a preheated comal set over medium-low heat, toast the guajillos for about a minute per side. Place them in a medium saucepan, cover with water, bring to a boil over medium-high heat, and cook for 8 to 10 minutes until chiles plump up and rehydrate. Set aside.
- In a small saucepan, place the piloncillo and pour a cup of water over it. Set it over low heat, cover and let it simmer 6 to 8 minutes until the piloncillo has completely dissolved into the water creating a syrup. Set aside.
- In the jar of a blender, add the chiles along with 2 cups of their cooking liquid, orange juice, piloncillo syrup, onion, garlic, stemmed whole cloves, oregano, cumin seeds, coriander seeds, allspice, black peppercorns, and salt. Puree until completely smooth.
- Preheat oven to 450℉ and place a rack in the lowest part of the oven.
- With a very sharp knife, score through the skin and fat of the pork shoulder, but not into the meat, in a diamond pattern. Place in a large dutch oven or braiser, with the skin side up. Cover with the adobo sauce, making sure there is sauce under the meat as well. Toss in the bay leaves.
- Roast in the oven uncovered for 1 hour. Then remove from the oven, flip the pork skin side down, and cover with a lid. Reduce the oven temperature to 350℉, return the pork to the oven, and cook for 2 more hours. Remove from the oven, flip the pork again so it’s back to skin side up. Cover with the lid and return it to the oven for another 2 hours.
- At this point, the meat should be falling from the bone if you insert a fork or take a piece with a pair of tongs. If not, place back in the oven for another half hour. Remove from the oven, uncover, and let cool slightly (skim 4 tablespoons of fat from the surface and set aside to make the Orange Adobo Pizza Sauce).
- Once cool enough to handle, remove the pork from the braiser and place on a large chopping board. Leave the adobo sauce in the braiser (set aside 1 cup of adobo sauce for the Orange Adobo Pizza Sauce). Discard the bay leaves.
- Using a meat fork and a sharp knife, thinly slice the meat, which should be falling apart. Discard the bone. Place all the meat back in the adobo sauce left in the braiser. Toss to coat.
- Eat the meat with tacos, enchiladas, tostadas, nachos, on top of rice, or use it as a topping for pizza!
Notes
Pierna de Cerdo en Adobo de Naranja y Piloncillo
‘00’ Flour Pizza Dough
‘00’ Flour Pizza Dough
‘00’ Flour Pizza Dough from Pati’s Mexican Table Season 11, Episode 5 “The Magic of Piloncillo”
Servings: 2 12-inch pizza doughs
Ingredients
- 2 teaspoons active dry yeast
- 1 teaspoon sugar
- 1½ teaspoons kosher or coarse sea salt
- 1 cup lukewarm water
- 2 tablespoons extra virgin olive oil divided, plus more for greasing the bowls
- 3 cups (380 grams) ‘00’ pizza flour plus more if needed
Instructions
- In a large bowl, combine the yeast with the sugar, salt, lukewarm water, and the oil. Add the flour and use your hands to incorporate it all together, knead until it is fully combined, about 2 to 3 minutes.
- Turn onto floured countertop and knead for 20 to 30 seconds. If it feels too sticky add a bit more flour, it should be smooth and elastic and not sticky at this point.
- Grease a large mixing bowl with olive oil. Place dough in the bowl, cover with a clean kitchen cloth and let it sit and rise anywhere from 1 to 2 hours, until it has ballooned, risen to a dome, and is very puffy.
- Grease another medium bowl with a bit of olive oil. Divide dough into two pieces. Shape each piece into a ball by gently stretching it around itself in a circular motion. Place each ball in a bowl, cover and let it sit and rise again for another 30 minutes to an hour (or you can cover with plastic wrap and keep in the refrigerator for up to 48 hours).
Notes
Masa para Pizza con Harina ‘00’
Skillet Corn Tamal with Duck Fat and Roasted Garlic
Skillet Corn Tamal with Duck Fat and Roasted Garlic
Skillet Corn Tamal with Duck Fat and Roasted Garlic from Pati’s Mexican Table Season 11, Episode 6 “Pioneering from Farm to Table”
Servings: 6 servings
Ingredients
- 8 cups corn kernels fresh or thawed from frozen, preferably white corn, divided
- ½ cup chicken broth divided
- 1 whole head of garlic roasted until completely soft and peeled (can use the roasted garlic from the duck recipe linked below)
- 1 ½ cups masa harina
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher or coarse sea salt
- 1 cup duck fat rendered from Spicy Honey Garlic and Orange Roasted Duck divided, or can use unsalted butter or lard
- 2 tablespoons grated piloncillo or brown sugar
Instructions
- In the jar of a blender, coarsely puree 4 cups of the corn kernels with ¼ cup of the chicken broth and the peeled roasted garlic and puree until completely smooth, scrape onto a bowl. Add the remaining 4 cups of corn kernels and ¼ cup chicken broth and pulse to blend into a very coarse mixture. Scrape onto the same bowl. Set aside.
- In a bowl, mix the masa harina, baking powder, baking soda, and salt.
- To the bowl of a stand mixer set with the paddle attachment, add 3/4 cups of the duck fat and the piloncillo or dark brown sugar. Start beating over low speed until well mixed. Incorporate the masa harina mixture and beat for a minute. Incorporate the corn mixture, increase speed to medium, and continue beating for 5 to 6 minutes. Until completely mixed.
- Preheat the oven to 375℉ with the rack in the middle position. Set a cast iron skillet over medium heat. Once hot, add the remaining ¼ cup duck fat. Once hot but not smoking, pour in the corn mixture. Let it cook over medium heat for 4 to 5 minutes.
- Then carefully cover with aluminum foil, transfer to the oven, and bake for 30 minutes. Remove the aluminum foil and cook for another 5 to 8 minutes, until the top gains a bit of a golden brown color. Remove from the oven and serve hot.
Notes
Tamal de Elote en Cazuela con Manteca de Pato y Ajo Rostizado
Chimichurri with a Mexican Accent
Chimichurri with a Mexican Accent
Chimichurri with a Mexican Accent from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Servings: 2 cups approximately
Ingredients
- 2 garlic cloves finely chopped
- 4 scallions or 2 spring onions, rooted ends removed, white and light green parts finely chopped
- 1 fresh jalapeño or more to taste, stemmed and finely chopped
- 1 to 2 pickled jalapeños stemmed, seeded and finely chopped
- 1 cup cilantro leaves and upper stems finely chopped
- 1 cup parsley leaves and upper stems finely chopped
- 2 tablespoons fresh oregano leaves finely chopped, or 2 teaspoons dried
- ½ cup pepitas or pumpkin seeds chopped
- Zest of 1 lime
- Juice of 1 lime
- 3/4 cup olive oil
- ½ cup red wine vinegar
- 1 teaspoon kosher or coarse sea salt or more to taste
- ½ teaspoon black pepper
Instructions
- Combine all ingredients in a bowl. Let sit for at least 5 minutes before serving. Can be refrigerated for up to a week.
Notes
Chimichurri Mexa
Pork Stew Stacked in Corn Tortillas
Pork Stew Stacked in Corn Tortillas
Pork Stew Stacked in Corn Tortillas from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Servings: 6 servings
Ingredients
For the asado de puerco:
- 3 pounds pork loin fat on, cut into 3/4” cubes
- 2 bay leaves
- 2 peeled garlic cloves
- 10 whole allspice
- 1 teaspoon kosher or coarse sea salt
For the chile sauce:
- 4 ancho chiles stemmed and seeded
- 4 guajillo chiles stemmed and seeded
- 1 pound ripe Roma tomatoes
- 2 unpeeled garlic cloves
- 1 thick slice of a white onion about 2 ounces
- 1 jalapeño or serrano chile
- 1 teaspoon dried oregano
- ½ teaspoon cumin seeds
- 1 teaspoon kosher or coarse sea salt or to taste
- Rind of an orange
To make empalmes (corn stacks):
- Corn tortillas
- Frijoles con Veneno to taste
Instructions
To make the asado de puerco:
- Place the meat in a large, heavy casserole. In a piece of cheesecloth, wrap the bay leaves, 2 peeled garlic cloves, and the whole allspice. Tie with a piece of kitchen twine and place over the pork. Cover the pork with water and add 1 teaspoon salt. Give it a stir. Set over high heat and let it come to a boil. Remove any foam that rises to the surface. Reduce the heat to medium high and continue cooking until water has completely cooked off, about 45 minutes.
To make the chile sauce:
- Meanwhile, prepare the sauce. On a preheated comal or medium skillet set over medium heat, toast the ancho and guajillo chiles for about a minute per side. Until they toast, change color and begin to fume, but don’t let them burn. Transfer them to a small saucepan and cover them generously with water. Place over medium-high heat and let cook for about 10 minutes, until they plump up and rehydrate. Turn off the heat and set aside.
- On the same comal, place the tomatoes, 2 unpeeled garlic cloves, onion and jalapeño. Let them cook for about 8 to 10 minutes, and flip every 2 to 3 minutes as they char (alternatively you roast or char them under the broiler or on a grill for a similar amount of time). Once the skin is completely charred, and the tomatoes are very mushy and the onion and jalapeño are very soft, transfer them all to the jar of a blender, making sure to remove the skin of the charred garlic cloves. Add the rehydrated ancho and guajillo chiles along with 1 cup of their simmering liquid, an additional cup of water, the oregano, cumin seeds, and 1 teaspoon salt. Purée until completely smooth.
- Once the water has completely cooked off from the pork, remove the cheesecloth packet and let the meat cook in its own fat for about 3 to 4 minutes, until it has browned on all sides. You may add a bit of lard or oil if the pork didn’t have much fat to begin with.
- Reduce the heat to medium low and add the chile sauce. Stir well and incorporate the orange rind. Let it cook for 15 to 20 minutes, until the sauce has thickened and seasoned and the pork is completely tender. The stew should be very saucy.
To make the empalmes:
- For crunchy empalmes – In a skillet or comal preheated over medium heat, place a couple of corn tortillas and spread a tablespoon of Frijoles con Veneno on each tortilla. Top them generously with asado de puerco and cover with another corn tortilla on top. Let the tortillas gently brown on the bottom for about a minute or two. Gently flip and let them brown on the other side for a minute or two. You have a single-stack empalme. If you want a double-stack empalme, add one tortilla, frijoles, asado, another tortilla, frijoles, asado, and another tortilla on top.
- For a soft empalme platter – Serve a hot corn tortilla on a plate, spread Frijoles con Veneno onto the tortilla, and add a generous amount of asado de puerco on top. Then add 3 to 4 more warm corn tortillas on top of the asado.
Notes
Asado de Puerco con Empalmes
Substitute for Sauce from Asado de Puerco
Substitute for Sauce from Asado de Puerco
Substitute for Sauce from Asado de Puerco from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Servings: 1 cup approximately
Ingredients
- 1 ancho chile stemmed and seeded
- 1 guajillo chile stemmed and seeded
- 1 garlic clove
- ½ teaspoon dried oregano
- Pinch cumin seeds
- ¼ teaspoon kosher or coarse sea salt
Instructions
- On a preheated comal over medium heat toast the ancho and guajillo chiles for about a minute per side. Transfer to a small saucepan and add the garlic clove, cover with water, and set over medium-high heat. Cook for about 10 minutes, until the chiles are rehydrated.
- Place the chiles and garlic in the jar of a blender along with a cup of their cooking liquid and the oregano, cumin, and salt. Puree until completely smooth.
Poison Beans
Poison Beans
Poison Beans from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Servings: 8 servings
Ingredients
- 1 pound dried pinto beans or three 19.75-ounce cans pinto beans
- Half of a white onion
- 1 tablespoon kosher or coarse sea salt
- 14 cups of water
- 3 tablespoons lard or vegetable oil
- Dried chile piquín or crumbled chicharrón, optional garnish
- ½ cup sauce from Asado de Puerco
- or Substitute for Sauce from Asado de Puerco
Instructions
- Rinse and drain the beans. Place in a large cooking pot and cover with 14 cups of water and add half of a white onion. Bring to a rolling boil over high heat, reduce heat to medium, cover partially and cook for about an hour and a half, or until beans are completely soft and broth has become soupy. Add salt, and stir.
- Or you may use 3 cans of pinto beans and begin from the next step.
- Transfer the cooked beans to the jar of a blender, along with 3 cups of their cooking liquid (if you don’t have enough liquid, you can add water). Puree until smooth, or until coarsely smooth if you like your refrieds with more texture. You may puree the beans in batches if necessary.
- Set a large skillet over medium-high heat. Add lard, once it has melted, add the pureed beans. Incorporate the sauce from Asado de Puerco (or its substitute) and cook until the beans have seasoned and thickened considerably, stirring often, to a texture of potato puree, about 12 to 15 minutes. Serve with chile piquín or crumbled chicharrón, or both, to garnish.
Note:
- Rather than incorporate the Asado de Puerco sauce, you can choose to add it to the cooked refried beans once you serve them as a topping.
Notes
Frijoles con Veneno
Argentinian Chorizo and Carne Asada Torta
Argentinian Chorizo and Carne Asada Torta
Argentinian Chorizo and Carne Asada Torta from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Servings: 6 tortas
Ingredients
- 2 pounds skirt steak
- Olive oil for brushing the steak
- Kosher or sea salt to taste
- Freshly ground black pepper to taste
- 6 Argentinian chorizo sausages
- 6 telera or bolillo breads cut in half
- 1 cup Frijoles con Veneno
- 1 ripe avocado halved, pitted and thinly sliced
- 1 batch Chimichurri Mexa
Instructions
- Preheat your grill to medium-high heat. Clean the grill grates by rubbing them with half or a quarter of a white onion. Brush the skirt steak with olive oil and season with salt and black pepper to taste.
- Once the grill is hot, add the skirt steak. Cook for about 4 minutes per side for medium, or more or less depending on desired doneness. Once cooked, transfer to a chopping board and cover with aluminum foil until ready to slice.
- Place the chorizos on the cooler sides of the grill, or on the second level of indirect cooking if your grill has one, and cook them for about 15 minutes, turning a couple times in between. Remove when ready.
- When ready to make the tortas, cut the skirt steak into strips of about 2 inches, then slice each of the strips into thin pieces against the grain and set aside. Slice the chorizos in half from tip to tip.
- Place the bread on the grill for about a minute per side. Spread a couple tablespoons of the Frijoles con Veneno on the bottom half, top with a generous amount of the skirt steak and a sliced chorizo. Garnish with slices of avocado and copious amounts of Chimichurri Mexa.
Notes
Choripan con Carne Asada
Roasted Tomato Rice with Cumin and Oregano
Roasted Tomato Rice with Cumin and Oregano
Servings: 6 to 8 servings
Ingredients
For the roasted tomatoes:
- 1 ½ pounds ripe cherry or grape tomatoes
- 6 garlic cloves thinly sliced
- 1 teaspoon crushed dried piquín chiles
- 1 teaspoon dried oregano
- ½ teaspoon cumin seeds crushed with a mortar or knife
- ½ cup olive oil
- 1 ½ teaspoons kosher or coarse sea salt
For the rice:
- 2 cups jasmine white rice
- 3 tablespoons vegetable oil
- ¼ cup finely chopped white onion
- 3 cups chicken broth vegetable broth or water
- ½ cup fresh squeezed orange juice
- 1 teaspoon kosher or coarse sea salt
Instructions
To make the roasted tomatoes:
- Preheat oven to 450℉. Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well. Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.
To make the rice:
- Heat the vegetable oil in a medium saucepan over medium to medium-high heat. Once hot, add the rice and stir to coat as it cooks for a minute. Make room in the middle and add the onion, stir to mix with the rice, and continue cooking until the rice grains change color to a deep bright white and feel heavier and make a louder sound as you stir, about 4 to 5 minutes.
- Add the chicken broth, orange juice, and salt and stir. Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top. Give it the gentlest stir, cover, and reduce the heat to low. Cook for 15 minutes, or until all liquid has been absorbed and you see no more at the bottom of the pan. Turn off heat and keep covered until you serve.
Notes
Arroz con Jitomates Rostizados en Comino y Orégano
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
Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice
Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice
Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice from Pati's Mexican Table Season 11, Episode 8 "Texas BBQ in the Orange Belt"
Servings: 6 to 8 servings
Ingredients
- 4 cups water divided
- 1/3 cup honey for pork belly brine, plus 1 tablespoon for cooking sauce
- 1/4 cup kosher or coarse sea salt plus more for seasoning
- 1 pound pork belly
- 1 pound skirt steak diced into bite-sized pieces
- Freshly ground black pepper to taste
- 1 pound medium-sized shrimp peeled and patted dry
- ¼ cup soy sauce
- 2 tablespoons unseasoned rice vinegar
- 3 tablespoons sauce from chipotles in adobo sauce
- Zest of an orange
- ¼ cup fresh squeezed orange juice
- 3 garlic cloves pressed or minced
- 1 tablespoon grated fresh ginger
- 1 to 2 serrano or jalapeño chiles stemmed, finely chopped (seeds on optional)
- 1 teaspoon dried piquín chiles chopped or crushed (seeds on optional)
- 3 eggs lightly beaten
- 1 cup diced carrots from about 2 medium peeled carrots
- 2 cups fresh asparagus dry bottoms removed, stalks peeled below the tops, and cut into 1-inch pieces
- 1 cup shelled peas
- 8 scallions root ends removed, thinly sliced, reserve a tablespoon for garnish
- 4½ cups cooked white rice cooked from 1½ cup uncooked rice
Instructions
- Mix 3 cups water with the honey and ¼ cup salt in a saucepan. Bring to a simmer over medium-high heat and stir until the honey dilutes and the salt dissolves, just a minute. Remove from heat and set aside until it cools.
- Place the pork belly in a container that fits it. Pour cooled honey brine over pork belly, cover, and marinate for 12 to 24 hours in the refrigerator.
- When ready to cook the pork belly, remove it from the refrigerator. Preheat the oven to 300℉ with the rack in the middle position.
- Uncover the container that has the pork belly in the brine and pour the remaining cup of water onto the bottom of the dish. Cover tightly with aluminum foil and roast for 2 hours and 30 minutes, or until pork belly is fork tender.
- Remove the aluminum foil, increase heat to 400℉ and roast for about 20 minutes until the top has crisped and browned and the inner fat has melted considerably. Remove from the oven and let cool.
- Once cool enough to handle, remove the pork belly from the baking dish and cut into 1-inch pieces. Pour all the pork belly fat from the baking dish into a bowl. Set aside both the pork belly and its fat.
- Place the diced skirt steak in a bowl and season with salt and pepper to taste. Place cleaned shrimp in another bowl and season with salt and pepper to taste.
- In a small bowl combine the soy sauce, remaining tablespoon of honey, rice vinegar, sauce from chipotles in adobo, orange zest and juice, garlic, ginger, serrano chile, and dried piquín chile and mix well to combine. Set aside.
- In a small nonstick skillet set over medium heat, add a tablespoon of the rendered pork belly fat. Once hot, add the beaten eggs and sprinkle with salt and pepper to taste. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked on the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite sized pieces. Set aside.
- In an extended wok or large saute pan over high heat, heat 2 tablespoons of the rendered pork belly fat (or vegetable oil). Once very hot but not smoking, add the skirt steak and cook for about 2 minutes per side, it should brown all over, but you don’t want to overcook it. Scrape onto a bowl.
- Add 2 more tablespoons of the rendered pork belly fat (or vegetable oil). Add the shrimp and cook for about 1 minute per side, just like the steak, it should brown a bit all over, but you don’t want to overcook them. Scrape into the same bowl as the steak.
- Reduce heat to medium high. Add 2 more tablespoons of the rendered pork belly fat (or vegetable oil), add the asparagus and carrots, sprinkle with a bit of salt and pepper, and cook for 3 to 4 minutes, until softened but still with a firm bite. Incorporate the peas and scallions and cook for a couple minutes.
- Raise heat to high, add the rice and stir. Pour in the soy sauce mixture, add the steak, shrimp, reserved pork belly, and omelet, and toss well to combine. Let it cook for another couple of minutes.
- Garnish with the reserved scallions and serve. This dish makes amazing leftovers!
Notes
Arroz Frito con Pork Belly con Miel, Arrachera y Camarones
Super Greens Salad with Oregano Vinaigrette
Super Greens Salad with Oregano Vinaigrette
Super Greens Salad with Oregano Vinaigrette from Pati's Mexican Table Season 11, Episode 9 "A Day with Hugo"
Servings: 6 servings
Ingredients
Oregano Vinaigrette:
- 1 teaspoon dried oregano
- ¼ teaspoon cumin seeds
- 1 garlic clove pressed or finely chopped
- 2 tablespoons capers finely chopped
- ½ cup fresh squeezed lime juice
- ¼ cup olive oil
- 2 teaspoons soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon grated piloncillo or dark brown sugar
- 1 teaspoon kosher or coarse sea salt
- ½ teaspoon freshly ground black pepper
- 1 shallot thinly sliced
Salad:
- 2 cups arugula rinsed and drained
- 2 cups baby spinach leaves rinsed and drained
- 2 cups watercress rinsed and drained
- 1 cup basil leaves rinsed and drained
- 1 cup cilantro leaves and upper part of stems rinsed and drained
- 1 cup parsley leaves and upper part of stems rinsed and drained
- ½ cup mint leaves rinsed and drained
- 4 to 5 radishes rinsed and drained, bulbs thinly sliced, leaves coarsely chopped
Instructions
To make the oregano vinaigrette:
- In a small saucepan preheated over medium-low heat for a few minutes, toast the oregano and cumin for 20 to 30 seconds, stirring occasionally, just until fragrant and toasty, don’t let them burn. Remove from heat set aside to cool. When cooled, finely chop or crush with a sharp knife.
- In a small bowl, combine the oregano, cumin, garlic, capers, lime juice, olive oil, soy sauce, Worcestershire, piloncillo, salt and pepper. Whisk well until completely emulsified. Add the shallots, mix and let sit for at least 10 minutes.
To make the salad
- In a large salad bowl, place the arugula, spinach, watercress, basil, cilantro, parsley, mint, radish leaves, and sliced radish bulbs. Pour the vinaigrette over, toss well, and serve.
Notes
Ensalada Verde con Vinagreta de Orégano
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
Chicken Livers with Chipotle Caramelized Onions
Chicken Livers with Chipotle Caramelized Onions
Chicken Livers with Chipotle Caramelized Onions from Pati’s Mexican Table Season 11, Episode 2 “Sisters, Stew and Sass”
Servings: 4 servings
Ingredients
- 1 pound chicken livers
- 1/2 cup whole milk
- 4 tablespoons unsalted butter divided
- 4 tablespoons vegetable oil divided
- 3 large white onions slivered
- 1 teaspoon kosher or coarse sea salt divided, or more to taste
- 3 tablespoons sherry vinegar
- ¼ cup chicken broth
- 2 to 3 tablespoons sauce from chipotles in adobo sauce
- 1 tablespoon tomato paste
- 1 teaspoon Dijon mustard
- ½ teaspoon freshly ground black pepper or to taste
- Chopped fresh chives for garnish, optional
- Fresh oregano leaves for garnish, optional
Instructions
- Place the chicken livers in a bowl and gently cover with cold water. One by one, using a chopping board and a sharp knife, remove any connective tissue and cut them into lobes. Place them into a different bowl and cover with cold milk. Let them sit anywhere from 1/2 hour to overnight, if more than an hour, cover and place in the refrigerator.
- When ready to cook the livers, gently drain and place on a chopping board or sheet pan covered with paper towels and pat dry.
- In a large non-stick skillet set over medium heat, add 2 tablespoons of butter and 2 tablespoons of oil. Once the butter has melted, add the onions and ½ teaspoon salt. Cook stirring regularly for about 35 to 40 minutes, until completely softened, caramelized, and their color has turned to light brown and they are slightly browning more along the edges. Scrape into a bowl and reserve.
- Season the livers with the remaining ½ teaspoon salt and ½ teaspoon black pepper. In the same skillet, add 1 tablespoon of butter and 1 tablespoon of oil and raise heat to medium high. Cook the livers for about 2 to 3 minutes per side, until just cooked through but browned outside. Scrape into a bowl and set aside.
- In the same skillet, reduce heat to medium, add the remaining tablespoon of oil and butter. Once melted, add the vinegar and cook, scraping the pan for about 10 to 15 seconds. Add chicken broth, chipotle sauce, tomato paste, and Dijon and stir until well mixed, continuing to scrape the bottom of the pan. Cook for a minute, until it strongly bubbles. Add the cooked onions, stir well to thoroughly combine with the sauce. Incorporate the chicken livers and any of their juices, toss to combine, and let it all cook for a minute. Turn off the heat, garnish with fresh chives and oregano. Serve with rice.
Note:
- I like to chop any leftover chicken livers into chopped liver. I also like to have some extra roasted cherry tomatoes to reserve. Then I’ll spread the chopped liver on some toasted slices of bread and top with roasted cherry tomatoes.
Notes
Higaditos Encebollados y Enchipotlados
Spicy Honey, Garlic and Orange Roasted Duck
Spicy Honey, Garlic and Orange Roasted Duck
Spicy Honey, Garlic and Orange Roasted Duck from Pati’s Mexican Table Season 11, Episode 6 “Pioneering from Farm to Table”
Servings: 2 servings
Ingredients
- 1 5-6 pound whole duck thawed
- 1 tablespoon kosher or coarse sea salt plus more to salt the water
- 1 teaspoon freshly ground black pepper
- 2 teaspoons finely chopped dried piquín chiles or chiltepin or chile de árbol, plus 1 more teaspoon whole dried piquín chiles
- 2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried and crushed, plus 3 to 4 whole rosemary sprigs
- Zest of an orange plus its juice
- Zest of a lime plus its juice
- 1 whole orange halved and each half cut into quarters
- 1 whole head of garlic
- 3 tablespoons unsalted butter
- 2 tablespoons honey
Instructions
To prepare the duck for roasting:
- Make sure the duck is completely thawed (defrost in the refrigerator for a couple days). Remove giblets and neck from cavity. Rinse in cold water. Pat dry.
- Bring salted water to a boil in a large soup pot or casserole that fits the duck. Once it comes to a boil, insert the duck and let it sit there for 3 minutes without turning the heat off. This will help tighten the skin. Remove from the water. Drain and pat dry.
- With a sharp paring or small knife and taking a diagonal or side angle, prick the skin all over front and back without cutting into the meat. This will help release the fat as the duck cooks. Then, score the skin in a diamond shape with lines about every inch making sure you are cutting the skin and the fat, but not the meat, all over front and back.
- Preheat the oven to 425℉ with the rack in the lowest position.
To prepare the spice mixture:
- In a small bowl, combine the salt, black pepper, crushed dried Piquín chiles, chopped rosemary, and orange and lime zest. Mix well.
- Rub the spice mixture all over the duck, making sure to go into the diamond pattern through the skin and fat as well as inside of the cavity. Stuff the cavity with the cut oranges, rosemary sprigs (reserving one sprig for the glaze), and lastly, the head of garlic.
- Place the duck on a rack in a roasting pan, breast side up. Fold neck skin under the body. Crisscross the legs and secure with kitchen twine. Tuck the wings under their sides. Roast the duck for 30 minutes. Then remove the roasting pan from the oven, flip the duck back side up, reduce the heat to 350℉, and continue roasting for an additional hour and a half.
Meanwhile, make the glaze:
- In a small saucepan over medium heat, melt the butter. Once it bubbles, add a teaspoon dried Piquín chiles, stir and cook for a minute, so they can gently brown. Add the orange and lime juices and the honey, and stir. Add the rosemary sprig. Let it all cook for about 7 to 8 over medium-low heat, or until it thickens to a syrup consistency. Remove the rosemary sprig and Piquín chiles with a spoon, or strain into a bowl.
- Remove the roasting pan from the oven. Tilt the duck to get all the fat onto the roasting pan and scrape all the duck fat into a bowl. Cut the twine from the duck legs and remove the roasted garlic from the cavity.
- Brush the duck with the glaze, generously, all over, and place back on rack, flipping it so it is breast side up again. Return to the oven and continue to roast for another 15 to 30 minutes, or until the thermometer reads 165℉ to 170℉ and the skin is golden brown. Remove from the oven. Cover with aluminum foil and let rest for 10 to 15 minutes before carving.
Notes
Pato Rostizado con Miel, Ajo y Naranja
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
Green Piquin Chile and Oregano Salsa
Green Piquin Chile and Oregano Salsa
Green Piquín Chile and Oregano Salsa from Pati's Mexican Table Season 11, Episode 1 "The Fire Kings"
Servings: 1 1/2 cups approximately
Ingredients
- 1 cup fresh squeezed lime juice
- ½ cup olive oil
- 2 garlic cloves peeled and minced or pressed
- 1/3 cup fresh oregano leaves finely chopped
- ¼ cup fresh green piquín chiles stemmed and finely chopped (may be substituted for fresh serrano or jalapeño chiles)
- 1 tablespoon kosher or coarse sea salt or more to taste
- ½ teaspoon freshly ground black pepper
Instructions
- In a small bowl, combine all ingredients and whisk until well emulsified. You may keep this in a closed glass jar or container with a lid in the refrigerator for up to a week.
Notes
Salsa Cruda de Chile Piquín Verde con Orégano
Chile-Lime Baby Back Ribs
Chile-Lime Baby Back Ribs
Chile-Lime Baby Back Ribs recipe from Pati's Mexican Table Season 11, Episode 1 "The Fire Kings"
Servings: 4 servings
Ingredients
- 4 pounds baby back ribs
- 1 cup fresh squeezed lime juice
- 2 tablespoons white distilled vinegar
- 1/2 cup olive oil
- 10 to 12 garlic cloves peeled
- 2 to 3 teaspoons dried piquín chile or to taste
- 1 tablespoon dried oregano
- 1 tablespoon plus 1 teaspoon kosher or coarse sea salt or more to taste
- 1 teaspoon freshly ground black pepper
- Green Piquín Chile and Oregano Salsa to serve
Instructions
- Ask your butcher to cut the baby back rib racks in half, making them half their width. Once at home, remove their back membrane. Cut them into pieces with 3 ribs per piece and place them in a bowl.
- Make the marinade: In the jar of a blender, add the lime juice, vinegar, oil, garlic, dried piquín, oregano, salt, and pepper. Puree until completely smooth.
- Pour the marinade over the ribs and toss to coat. Cover with plastic wrap and place in the refrigerator anywhere from 2 to 24 hours.
- When ready to cook, remove the ribs from the refrigerator. Preheat your grill to medium. Brush the grill grates clean with a large piece of white onion.
- Place the ribs in 3 to 4 large pieces of aluminum foil, in a single layer and seal the tops tightly, making flat packets. Place them over direct heat and cook for 1 hour, flipping the packets over once in between.
- Remove the packets from the grill, open them up, and place the ribs directly on the grates, bone sides down first. Grill for about 4 to 5 more minutes per side, with the lid closed, until they char and brown for a delicious crunch along the edges.
- Serve with the Green Piquín Chile and Oregano Salsa on the side, to dip the ribs as you eat them.
Notes
Costillitas con Sal, Chile y Limón