Orange Habanero Margarita
Orange Habanero Margarita
Another twist on a margarita, this time with sweet orange juice and just a little spicy habanero.
Servings: 1 serving
Ingredients
- Half a lime to rim the glass
- Salt and sugar to rim the glass
- 1 slice of a fresh habanero
- 2 ounces fresh squeezed orange juice
- 1 ounce agave syrup
- 2 ounces Gran Centenario® Añejo Tequila
- Candied orange to garnish
Instructions
- Rim a glass with lime and dip into a 50/50 mix of salt and sugar. Add ice to the glass.
- In a shaker, add the slice of habanero and orange juice. Gently muddle using a muddler. Incorporate the agave syrup and tequila. Shake until well mixed. Pour into the rimmed glass with ice. Garnish with a wedge of candied orange.
Pumpkin Seed, Roasted Tomato and Habanero Dip
Pumpkin Seed, Roasted Tomato and Habanero Dip
Pumpkin Seed, Roasted Tomato and Habanero Dip recipe from Pati’s Mexican Table Season 12, Episode 8 “Maya Today”
Servings: 1 2/3 cups
Ingredients
- 1 pound ripe Roma tomatoes
- 1 fresh habanero
- 2 ounces or 3/4 cup pumpkin seeds with their shells
- 1 teaspoon kosher or coarse sea salt or to taste
- 1/4 cup coarsely chopped cilantro leaves and top of the stems
- 1/4 cup coarsely chopped fresh chives
- Serve with tortilla chips or vegetable sticks such as raw zucchini, cucumber, carrots, jicama
Instructions
- Preheat a comal, skillet, or griddle over medium heat. Once hot, add the tomatoes, habanero and pumpkin seeds. Toss and flip the pumpkin seeds as they toast, for a couple of minutes, just until they seem to puff up with a bit of air, about 2 to 3 minutes. They should be crunchy and taste toasty. Don’t let them brown too much or burn. Scrape them into a bowl and set aside.
- Let the tomatoes and habanero continue to char and toast, for a total of about 8 minutes, flipping as needed, until completely softened and the skin is completely charred and blistered. Remove from the heat.
- Using a food processor or spice or coffee grinder, grind the toasted pumpkin seeds with a teaspoon of salt until finely ground. If using the food processor, you can add the tomatoes, half of the habanero at a time, the cilantro and chives, and continue pulsing until everything is mashed together into a paste. Or, you can transfer the ground pumpkin seeds to a molcajete and mash the tomatoes and habaneros there, tasting as you go, then adding and mashing the cilantro and chives. Serve with tortilla chips or vegetable sticks.
- Note: In west Yucatán they make it with cilantro, and in east Yucatán they make it with chives. Some people mix the two. Some people add the habanero raw, some roasted or charred.
Notes
Sikil Pak
Motuleño Eggs
Motuleño Eggs
Motuleño Eggs recipe from Pati’s Mexican Table Season 12, Episode 5 “Ode to the Egg”
Servings: 4 servings
Ingredients
- 4 tablespoons vegetable oil divided, plus 1 teaspoon for the eggs, more if needed
- 1 white onion finely chopped
- 2 pounds ripe tomatoes chopped
- 1 teaspoon kosher or coarse sea salt or to taste, plus more for the eggs
- 4 ounces diced deli ham
- 1 to 2 fresh habaneros or to taste
- 3/4 cup fresh peas or thawed frozen peas
- 1 to 2 very ripe large plantains peeled and cut on the diagonal into 1/4” slices
- 8 toasted or fried corn tortillas
- 8 eggs
- Freshly ground black pepper
- 1 cup Colado Black Beans or refried beans, warmed up
- 1/2 cup crumbled queso fresco
Instructions
- To make the sauce, heat 2 tablespoons of the oil in a medium saucepan over medium-low heat. Once it shimmers, add the onion and cook for 2 to 3 minutes, until it starts to soften, then add the tomatoes and salt. Cook for 15 minutes, with the lid on, stirring occasionally until the tomatoes start to break down and change color.
- Add the ham and habaneros, cover, and continue cooking for another 10 minutes, until the sauce has a more cooked aroma and looks darkened. Add the peas, cover, and continue cooking for another 3 to 4 minutes, turn off the heat.
- To cook the plantains, heat the remaining 2 tablespoons of oil in a medium-sized skillet over medium heat. Once hot, add the plantain slices and cook for about 2 to 3 minutes per side, until softened, cooked through, and beautifully browned and caramelized. Transfer to a paper towel-lined plate. Set aside.
- You can crisp the tortillas by shallow frying in a couple of tablespoons of oil, or you may heat them for a few minutes on a dry skillet or comal over medium heat, until completely toasted and crunchy.
- To cook the eggs, I like to use a small nonstick pan with a lid. Set over medium-low heat and add a teaspoon of oil. Once hot, add a couple of cracked eggs at a time, season with salt and pepper and cover with the lid. Cook until egg whites are completely cooked and egg yolks are cooked but still runny if cut with a fork, about 3 to 4 minutes. You can also cook the eggs easy over if you prefer.
- To serve, place two toasted or fried corn tortillas on each plate. Cover them with 1/4 cup warm refried beans. Top one of them with two fried eggs, a generous amount of the tomato sauce, add a chile if you’d like, and sprinkle with queso fresco. Cover with the second tortilla spread with beans, as if it were a crunchy tortilla sandwich. Arrange the plantains on the side and serve at once.
Notes
Huevos Motuleños
Fried and Puffed Tortillas
Fried and Puffed Tortillas
Fried and Puffed Tortillas recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”
Servings: 16 salbutes
Ingredients
To make the salbutes:
- Vegetable oil for frying
- 3/4 pound masa harina about 2 1/2 cups
- 2 ounces all-purpose flour about 1/4 cup
- 1/4 teaspoon kosher or coarse sea salt
- 2 1/2 cups lukewarm water more if needed
To serve:
- Colado Black Beans
- Boston lettuce or a small lettuce, thinly sliced
- Pibil Picadillo
- Ripe avocado slices
- Chunky Tomato and Habanero Salsa
Instructions
- Cut two round pieces of plastic — from produce or zip-lock bags — to a size about 1/2” larger than the diameter of your tortilla press and set aside. In a large skillet or cast iron pan, start heating about 3/4” vegetable oil, to have ready for frying the salbutes.
- In a large mixing bowl, stir together the masa harina, all- purpose flour and salt. Add the lukewarm water and, using your hands, mix and knead the dough in the bowl until it is smooth and somewhat firm, about a minute. If the dough sticks to your hands and feels wet, add a bit more masa harina. If it crumbles and cracks when you roll a piece into a ball, or when you start pressing into tortillas, add more water a teaspoon at a time.
- Once the dough is ready, divide into 16 pieces and roll each piece into a ball. Cover the bowl with a towel as you move along, so the dough won’t dry out much.
- Working with one ball 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 tortilla press until the dough is 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.
- Open the tortilla press, peel off the top piece of plastic. Then take the tortilla on the bottom piece of plastic next to the skillet, so that you can pass it to one hand as you remove the bottom plastic with the other hand and quickly but gently lay the tortilla in the oil. The oil should be bubbling all around the tortilla.
- Using a large cooking spoon, actively and gently spoon hot oil over the top of the tortilla, so that you are helping it puff and also cook on the top side. Fry for about 30 to 35 seconds until it has puffed up on the top and browned on the bottom. Remove using the large spoon or a spatula and place on a paper towel covered drying rack or baking sheet. Continue with the rest of the tortillas.
- Once they are fried this way, they are called salbutes. Eat while hot! Top with a spread of colado black beans, lettuce, pibil picadillo, avocado slices, and chunky tomato and habanero salsa.
Notes
Salbutes
Chunky Tomato and Habanero Salsa
Chunky Tomato and Habanero Salsa
Chunky Tomato and Habanero Salsa recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”
Servings: 2 cups
Ingredients
- 1 1/2 pounds ripe tomatoes
- 2 tablespoons vegetable oil
- 2 to 3 whole fresh habanero chiles
- 1/2 cup finely chopped white onion
- 1 teaspoon kosher or coarse sea salt or to taste
Instructions
- Place the tomatoes in a medium saucepan and cover with water. Set over high heat, bring to a boil, and let simmer over medium heat for 7 to 8 minutes, until completely cooked and softened. Using a slotted spoon, transfer the tomatoes to the jar of a blender or food processor and puree just until coarsely chopped. Or you may chop them with a knife, but don’t discard the juices, skin or seeds. Set aside.
- Heat the oil in a medium saucepan set over medium heat. Once hot, add the chiles, cook for 3 minutes, stirring occasionally, until they start to change color. Add the onion and continue to cook until softened and beginning to brown, about 7 to 8 minutes. Incorporate the chopped tomatoes, add the salt, and cook for 5 to 6 minutes more, until the color becomes deeper and it thickens. Taste for salt and add more if need be.
Notes
Salsa de Tomate con Habanero
Pibil Picadillo
Pibil Picadillo
Pibil Picadillo recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”
Servings: 6 servings
Ingredients
- 1 ripe Roma tomato
- 1 tablespoon achiote paste cut or broken into small pieces
- 3 tablespoons bitter orange juice or 1 tablespoon each lime juice, orange juice and white distilled vinegar
- 1 teaspoon kosher or coarse sea salt
- 1 pound ground pork or finely chopped pork loin or tenderloin
- 2 tablespoons vegetable oil
- 3/4 cup finely chopped white onion
- 1 garlic clove peeled and finely chopped
Instructions
- Place the tomato in a small saucepan, cover with water, bring to a boil, and cook over medium heat for 7 to 8 minutes, until completely cooked and softened but not falling apart. With a slotted spoon, place the cooked tomato into the jar of a blender along with the achiote paste, bitter orange juice or its substitute, and salt. Puree until completely smooth.
- Place the meat in a bowl. Cover with the achiote mixture and mix well until thoroughly combined. Set aside.
- Heat the oil in a large skillet set over medium-high heat. Once hot, add the onion and cook for a couple minutes, until softened and beginning to brown. Add the garlic, stir, and cook for 10 or 15 seconds until fragrant. Incorporate the meat and cook, breaking it apart with one or two wooden spatulas, for about 6 to 8 more minutes. As the meat cooks, it will let out all its juices, continue cooking until the liquid dries out and the meat begins to brown. Turn off the heat and set aside.
- You can use this pibil picadillo for topping salbutes, tucking into tortas or tacos, or spooning on top of rice and/or beans.
Notes
Picadillo Rojo
Colado Black Beans
Colado Black Beans
Colado Black Beans recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”
Servings: 6 to 8 servings
Ingredients
- 1 pound black beans rinsed
- 1/2 white onion
- 8 to 10 sprigs fresh epazote or cilantro
- 14 cups water
- 1 teaspoon kosher or coarse sea salt
- 3 tablespoons vegetable oil or lard
- 1/2 cup finely chopped white onion
- 2 to 3 xcatic, güero, or banana chiles you may add a habanero, too
Instructions
- In a large pot, add the beans, half of an onion and epazote, and cover with 14 cups of water. Set over high heat, bring to a rolling boil, cover, and reduce the heat to medium low. Cook for an hour, remove the lid to check if beans are cooked and soft. If they aren’t, continue cooking for another 10 to 15 minutes and make sure there is still sufficient liquid. If not, add a couple more cups of hot water. Once the beans have completely softened, add the salt, stir, cover the pot, and cook for 5 more minutes. Turn off the heat and let cool.
- Remove the epazote and onion. In batches, using a blender or food processor, puree the beans and their liquid until completely smooth.
- In a large skillet or saute pan, heat the oil over medium heat until it shimmers. Add the chopped onion and whole chiles, and cook until the onion is translucent and begins to brown, and the chiles soften and start changing color. Add the pureed beans and continue cooking, stirring occasionally until thickened to your liking. Taste for seasoning and set aside.
Notes
Frijol Colado
Pea Soup with Basil and Mint Crema
Pea Soup with Basil and Mint Crema
Pea Soup with Basil and Mint Crema recipe from Pati’s Mexican Table Season 12, Episode 3 “Flavors of Merida”
Servings: 4 to 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chopped white onion
- 2 cups thinly sliced leeks white and light green parts only
- 6 cups chicken broth
- 4 cups fresh peas or thawed from frozen
- 1 cup fresh mint leaves packed, reserve 1/4 cup finely chopped for cream garnish
- 1 cup fresh basil leaves packed, reserve 1/4 cup finely chopped for cream garnish
- 1 teaspoon kosher or coarse sea salt plus 1/4 teaspoon for garnish cream
- 1/2 teaspoon ground black pepper plus 1/4 teaspoon for garnish cream
- 1 cup Mexican crema or creme fraiche
- Donde crackers or soup crackers
Instructions
- In a large soup pot set over medium heat, heat the butter and oil. Once the butter bubbles and melts, add the onion and leek, and cook stirring occasionally for 10 minutes, until completely wilted.
- Pour in the chicken broth, raise heat to medium high and let it come to a simmer. Once it does, add the peas, 3/4 cup of the mint, 3/4 cup of the basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir and cook for 3 to 4 more minutes. Turn off heat.
- Transfer the mixture to a blender, in batches, and puree until completely smooth. Return to the soup pot.
- Make the basil and mint cream in a small bowl by combining the Mexican crema with the reserved 1/4 cup each of finely chopped basil and mint. Season with 1/4 teaspoon each of salt and black pepper, or to taste.
- When ready to eat, heat the soup until it is simmering. Serve garnished with the basil and mint crema and crackers.
Notes
Sopa de Chícharos con Crema de Albahaca y Menta
Edam Cheese Potato Galette
Edam Cheese Potato Galette
Edam Cheese Potato Galette recipe from Pati’s Mexican Table Season 12, Episode 2 “Guayabera World”
Servings: 6 servings
Ingredients
- 2 tablespoons unsalted butter cut into small dice, plus more to butter the dish
- 1 cup white onion finely chopped
- 3 garlic cloves finely chopped
- 1 xcatic, güero, or banana chile stemmed, seeded and finely chopped, or may sub or add habanero for more heat
- 4 cups thinly sliced chaya leaves may sub for spinach or swiss chard
- 2 cups heavy cream
- 2 cups milk
- 1 1/4 teaspoons kosher or coarse sea salt divided, or to taste
- 1/2 teaspoon coarsely ground black pepper or to taste
- 3 pounds russet or yellow potatoes
- 6 ounces (or 1 1/2 cups) finely grated Edam Cheese
Instructions
- Adjust the rack to the middle of the oven and preheat to 400°F. Melt the butter in a large skillet set over medium heat. Once it is bubbling, add the onion. Cook for 3 to 4 minutes until it softens. Add the garlic and chile, stir and cook for another minute. Add chaya leaves and 1/4 teaspoon of the salt, stir and cook until the chaya leaves soften, let out juices and almost dry out, about 5 minutes. Remove from the heat.
- In a large measuring cup or bowl, combine the heavy cream and milk, season with the remaining teaspoon salt and the black pepper, and stir.
- Peel the potatoes and slice them into thin rounds using a knife or mandolin, place them in a bowl with cold water as you move along so they won’t turn brown.
- Butter a round baking dish or cast iron pan and pour about a cup of the cream mixture into the bottom. Start spreading the potato slices in a circular pattern, evenly at the bottom. Once they have covered the cream, pour another cup of cream and repeat with more potatoes. Once you are about halfway through, add the chaya mixture in a single layer. Continue with the potatoes and cream mixture until you are all done. Press the potatoes down slightly into the milk so they will soak in the milk.
- Place the baking dish on a baking sheet to prevent spills. Bake in the oven for 30 minutes. Remove from the oven, sprinkle the cheese all over the top. Place back in the oven for another 30 minutes, or until the potatoes are completely cooked and soft, most of the liquid has been absorbed and thickened, and the cheese is melted and has begun to brown. Remove from the oven. Cover to keep warm until ready to serve, or let it settle for at least 5 minutes before diving in.
Notes
Tarta de Papas con Queso Edam
Tequila and Lime Skirt Steak Tips
Tequila and Lime Skirt Steak Tips
Tequila and Lime Skirt Steak Tips recipe from Pati’s Mexican Table Season 12, Episode 2 “Guayabera World”
Servings: 4 servings
Ingredients
- 1/4 teaspoon ground allspice
- 1/2 teaspoon coarsely ground black pepper
- 1/2 teaspoon dried oregano
- 2 whole cloves stems removed and peppercorns crushed
- Pinch ground true cinnamon or canela
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 1/4 teaspoon kosher or coarse sea salt or to taste
- 1 1/2 pounds skirt steak cut into 2 to 3” x ½” strips
- 2 tablespoons vegetable oil divided
- 1 large white onion halved and slivered
- 3 xcatic, güero, banana, or jalapeño chiles stemmed, seeded and cut lengthwise into thin strips
- Splash of Gran Centenario® Plata tequila
- Juice of 1/2 lime
- Juice of 1/2 lemon
- Warm corn tortillas to serve, optional
- Sweet Lime and Chile de Árbol Guacamole or ripe avocado slices, to serve, optional
Instructions
- In a small bowl, combine allspice, black pepper, oregano, crushed cloves, cinnamon, cumin, coriander and salt. Place sliced meat in a container and rub the seasoning all over. Set aside.
- Heat a tablespoon of oil in a large skillet or cast iron pan set over medium heat. Once it shimmers, add the onion and chile slices, and cook for 4 to 5 minutes, until softened. Scrape into a bowl and return the skillet to the heat.
- Raise heat to high, add the remaining tablespoon of oil. Once it shimmers, add the meat and sear, for 2 to 3 minutes until it starts to sweat on the surface, flip and sear for another minute. Pour in a splash of tequila, tilt to the flame, and let it catch fire being careful not to burn your hands. It will ignite for a few seconds until alcohol evaporates.
- Add the lime and lemon juice, incorporate the cooked onion and jalapeño, and stir for a minute. Remove from the heat and serve. You can tuck into tacos with ripe avocado slices or guacamole.
Notes
Puntas de Filete al Tequila y Limón
Sweet Lime and Chile de Árbol Guacamole
Sweet Lime and Chile de Árbol Guacamole
Sweet Lime and Chile de Árbol Guacamole recipe from Pati’s Mexican Table Season 12, Episode 2 “Guayabera World”
Servings: 4 to 6 servings
Ingredients
- 2 to 3 chiles de árbol toasted, stems removed
- 1 teaspoon kosher or coarse sea salt or to taste
- 2 tablespoons fresh squeezed sweet lime juice or 1 each of lime and lemon juice
- Zest of 1 sweet lime or a mix of lime and lemon zest
- 2 to 3 ripe avocados halved pitted and pulp cut into chunks or roughly mashed
- 2 to 3 tablespoons thinly sliced chives
Instructions
- On a preheated skillet, comal or griddle, toast the chiles de árbol until browned and crisp. Stem and finely chop the chiles and place in a bowl, or crush and mash them in a molcajete. Mix or mash the chiles with the salt, sweet lime juice, and zest. Once mixed, incorporate and mash the avocado. Top with chopped chives.
Notes
Guacamole con Lima y Chile de Árbol
Lemon, Honey and Basil Agua Fresca
Lemon, Honey and Basil Agua Fresca
Lemon, Honey and Basil Agua Fresca from Pati’s Mexican Table Season 12, Episode 1 “The Nectar of the Mayan Gods”
Servings: 4 to 6 servings
Ingredients
- 1/2 cup fresh squeezed lime juice plus 1 full lime, seeded and quartered
- 1/2 cup fresh squeezed lemon juice plus 1 full lemon, seeded and quartered
- 1 cup fresh squeezed orange juice
- 1 cup fresh basil leaves packed
- 3 cups water
- 1 cup honey
- 3 cups sparkling water or two 12-ounce bottles Mineragua
Instructions
- Pour the lime, lemon and orange juices into the jar of a blender. Add the quartered and seeded lime and lemon, as well as the basil leaves. Puree until completely smooth. Pass through a fine mesh strainer.
- Pour the liquid back into the jar of the blender and add the water and the honey. Puree until completely smooth. Pour into a pitcher, keep in the refrigerator until ready to serve, or pour into glasses filled 3/4 of the way up with ice and top with sparkling water.
Notes
Agua Fresca de Cítricos y Albahaca
Honey Habanero Rice with Peas
Honey Habanero Rice with Peas
Honey Habanero Rice with Peas recipe from Pati’s Mexican Table Season 12, Episode 1 “The Nectar of the Mayan Gods”
Servings: 6 to 8 servings
Ingredients
- 2 garlic cloves skin on
- 1/4 white onion cut in half
- 1 fresh habanero chile
- 1 tablespoon vegetable oil
- 3 cups chicken or vegetable broth homemade or store-bought
- 1 tablespoon honey
- 1 teaspoon kosher or coarse sea salt or to taste
- 2 cups jasmine white rice
- 1 1/2 cup fresh or frozen green peas
- 2 sprigs fresh cilantro
Instructions
- On a preheated comal or skillet, toast the unpeeled garlic cloves, onion and habanero, until they are charred on all sides and softened, about 5 to 6 minutes, flipping as needed. Remove from the heat. Peel the garlic. Stem and seed the habanero. Finely chop the garlic, habanero and onion, set aside.
- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the chopped roasted garlic, habanero and onion, and cook for a minute. Pour in the broth along with the honey and the salt. Once it comes to a strong boil, add the rice and peas and stir. Once it comes to a rolling boil again, add the cilantro sprigs, placing them to the side. 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 and serve.
Notes
Arroz con Miel, Habanero y Chícharos
Sweet Lime Roasted Chicken with Broccolini
Sweet Lime Roasted Chicken with Broccolini
Sweet Lime Roasted Chicken with Broccolini recipe from Pati’s Mexican Table Season 12, Episode 1 “The Nectar of the Mayan Gods”
Servings: 4 servings
Ingredients
- 3 garlic cloves skin on
- 3 to 4 chiles de árbol
- 1 teaspoon dried oregano
- 1 1/2 cups sweet lime juice or substitute with half lemon juice and half lime juice
- 1 tablespoon white distilled vinegar
- 1/3 cup extra virgin olive oil
- 3 tablespoons honey
- 1 tablespoon kosher or coarse sea salt or to taste, plus more to season broccolini
- 1 teaspoon ground black pepper or to taste, plus more to season broccolini
- 1 3- to 4- pound whole chicken
- 1 cup chicken broth or water
- 1 1/2 pounds broccolini or broccoli cut into stems
Instructions
- In a preheated comal set over medium heat, toast the garlic cloves, until skin is charred and garlic has softened, about 5 to 6 minutes. Also toast the chiles de árbol, about 20 to 30 seconds per side. And the oregano for a few seconds. Peel the garlic and place in the jar of a blender along with the chile de árbol, oregano, sweet lime juice (or lemon and lime juice), vinegar, oil, honey, salt and black pepper. Puree until smooth. Reserve 2/3 cup of the marinade.
- Spatchcock the chicken – to do this, remove the chicken backbone with kitchen shears. Flip skin side up and flatten the bird by pressing down on the breast. Before flattening make a small cut into the breast bone plate, so that when you flatten the bird, it cracks evenly down the middle. You will hear a crack as you press.
- Place the chicken in a roasting pan or on a baking sheet skin side up. Pour the rest of the marinade over the chicken. Marinate anywhere from 30 minutes to 12 hours. If more than 30 minutes, cover and place in the refrigerator, and you can flip a few times as it marinates.
- When ready to roast, preheat the oven to 425°F.
- Place the chicken skin side down, add the chicken broth and roast for 25 minutes. Pull the baking sheet out of the oven, flip the chicken and arrange the broccolini around it. Pour the reserved marinade over the chicken and broccolini, sprinkle with salt and pepper, and place back on the oven for 20 minutes. The chicken should have browned on top and be fully cooked (at least 165°F in the thickest part of the thigh) and the broccoli should be roasted and tender.
Notes
Pollo Rostizado con Lima y Brócoli
To Dine For the Podcast: Pati Jinich
Orange and Lime Ranch Water
Orange and Lime Ranch Water
I love things from Texas, like the super refreshing Ranch Water cocktail. There are many versions and I like to add orange juice to sweeten it up.
Servings: 1 serving
Ingredients
- Juice of an orange
- Juice of a lime
- 2 ounces Gran Centenario® Plata Tequila
- Sparkling water to taste
- Orange and lime wedges for garnish
Instructions
- Fill a glass with ice. Add the orange and lime juice, tequila, and top with sparkling water. Garnish with a lime wedge and an orange wedge.
Your Last Meal Podcast: How PBS host Pati Jinich went from politics to cooking
Basil and Mango Margarita
Basil and Mango Margarita
Servings: 1 serving
Ingredients
- Lime and salt for rimming the glass
- 10 fresh basil leaves torn into pieces
- 1 slice fresh serrano or jalapeño chile more to taste
- 1.5 ounces fresh squeezed lemon juice
- 3 ounces mango nectar
- 2 ounces Gran Centenario® Plata Tequila
- 1 ounce agave syrup
- 1 cup ice plus more for the glass
- Mango slice and fresh basil leaves for garnish
Instructions
- Rub the rim of a glass with half a lime, then dip into salt. Add ice to the glass.
- In a shaker add the basil leaves, chile and lemon juice. Using a muddler, muddle intensely until the basil is mashed. Incorporate the mango nectar, tequila, agave syrup and ice. Shake until well mixed.
- Pour into the rimmed glass with ice. Garnish with a mango slice and basil leaf.
