Yellow Rice
Yellow Rice
From the two main kinds of Yellow rice in Mexican cooking, one has a saffron base and the other an achiote or annatto seeds base. Ironically, although saffron was brought to Mexico by the Spaniards almost five centuries ago and achiote seeds are native to Mexico, it is the saffron based rice which is considered to be the Traditional Yellow Rice in regions like Yucatán.
Servings: 3 to 4 servings
Ingredients
- 1/2 teaspoon saffron threads crumbled, or may substitute achiote seeds
- 2 tablespoons boiling hot water
- 1 cup jasmine white rice
- 2 tablespoons safflower or corn oil
- 1/4 cup chopped white onion
- 1/4 cup chopped tomato
- 1 garlic clove minced or pressed
- 2 cups chicken broth
- 3/4 teaspoon kosher or sea salt more or less to taste
Instructions
- Place saffron threads in a small mixing bowl along with the boiling hot water. Mix and let soak for 10 to 15 minutes.
- Place rice in a bowl, cover with very hot water, and let soak for 5 to 10 minutes. Drain, rinse with cold water, and drain thoroughly.
- Heat the oil in a 3 to 4 quart pan over medium-high heat. (If you are using achiote seeds instead of saffron, just let a teaspoon of them cook in the oil for 2 to 3 minutes before adding the rice.) Once the oil is hot, add the dried rice and saute for 1 to 2 minutes. Incorporate the onion, tomato, and garlic, stir, and continue to cook until the rice changes color to a milky white. It should sound and feel heavier, as if you were moving sand in the pot, about 4 to 5 more minutes.
- Pour in the chicken broth, saffron mix, and salt and stir everything together. When the liquid starts to boil, cover the pot, lower the heat to low and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.
- If the grains don’t seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn the heat off and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.
- Rice can be made ahead of time and reheated later the same day. Before reheating, add 1 tablespoon of water and heat, covered over the lowest heat possible. Once it has cooled down, it can be kept in a closed container in the refrigerator for up to 2 days.
Notes
Arroz Amarillo
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Mixed Nut Salsa Macha
Mixed Nut Salsa Macha
Salsa macha defies anypreconception you may have about salsas. Instead of tomatoes ortomatillos, it has nuts – tons of them! Use it as a topping for avocado toast,guacamole, soft scrambled eggs, or whatever else you can dream up.
Servings: 3 cups approximately
Ingredients
- 1 cup olive oil
- 9 dried guajillo chiles stemmed, seeded, and cut into small squares with scissors
- 4 to 5 dried chiles de árbol stemmed and cut into small rings (with seeds)
- 8 garlic cloves chopped
- 1/2 cup walnuts coarsely chopped
- 1/2 cup unsalted pistachios coarsely chopped
- 1/2 cup amaranth seeds
- 4 tablespoons apple cider vinegar
- 4 teaspoons dark brown sugar or grated piloncillo
- 1 tablespoon kosher salt or to taste
Instructions
- Heat the oil in a medium skillet over medium-low heat. Add the chiles, garlic, and nuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Turn off the heat and stir in the amaranth seeds. Scrape into a bowl and let cool.
- Mix the vinegar, brown sugar, and salt into the chile mixture. Let sit, covered, for at least 8 hours before serving to allow the chiles to soften.
- The salsa will keep, tightly covered, for a few weeks in the refrigerator.
Notes
Salsa Macha con Muchas Nueces
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Shrimp Enchiladas in a Rich Tomato Sauce
Shrimp Enchiladas in a Rich Tomato Sauce
Shrimp Enchiladas in a Rich Tomato Sauce, from Pati’s Mexican Table Season 7, Episode 11 "New York"
Servings: 6 Servings
Ingredients
For enchiladas:
- 1 1/2 pounds medium shrimp
- 5 sprigs fresh parsley
- 2 garlic cloves peeled
- 3 to 4 bay leaves
- 1 teaspoon kosher or sea salt divided, or to taste
- 1 1/2 pounds ripe tomatoes
- 1 to 2 serrano or jalapeño chiles to taste
- 4 scallions trimmed and coarsely chopped
- 1/2 teaspoon grated nutmeg
- 3 tablespoons canola or safflower oil divided
- 1 cup Mexican cream Latin style crema, or heavy cream, plus a bit more for garnish
- 12 Corn tortillas
- 2 tablespoons unsalted butter
For garnish:
- 4 scallions trimmed and light green and white parts thinly sliced
- 1 ripe avocado halved, pitted, meat scooped out and sliced
- 2 ounces queso fresco farmer’s cheese or mild feta, crumbled (½ cup)
Instructions
- Remove the shells and tails from the shrimp and reserve. Rinse the shrimp and pat dry. Cut each one into 3 or 4 bite-size pieces.
- In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon of the salt. Cover with water, place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 20 minutes. Strain the broth into a large measuring cup or heat-proof bowl.
- Combine the tomatoes, remaining garlic, and chile(s) in a medium saucepan. Cover with water, and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer uncovered until the tomatoes are thoroughly soft, about 10 minutes.
- Using a slotted spoon, transfer the tomatoes and garlic clove to a blender. Add the 4 coarsely chopped scallions; if you have simmered 2 chiles, begin by adding only 1 of them to the blender, then once you taste the finished puree you can decide if you want to add the other. Add ½ teaspoon salt, the grated nutmeg, and 1 cup of the strained shrimp shell broth. Purée until completely smooth, taste and add the other chile if you would like more chile presence and heat (the sauce will become milder as it cooks and other ingredients are added).
- Rinse and dry the saucepan, add a tablespoon of the oil and heat over medium heat until hot but not smoking. Add the pureed tomato sauce, being careful to avoid sputters, and cover partially with a lid. Simmer, stirring occasionally, until the sauce thickens, seasons and deepens in color to a much darker red, about 10 minutes. Uncover, reduce heat to medium-low and stir in the cream. Keep at a steady low simmer for 8 to 10 more minutes, or until the sauce is thick, creamy, and coats the back of a wooden spoon. Taste and adjust salt. Remove from the heat and keep warm.
- Prepare the tortillas for enchiladas by either heating them in a comal or passing them through hot oil.
- To cook the shrimp, work in batches so that they will sear and not steam. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over high heat until hot, but not smoking, and the butter is bubbling. Add half the shrimp and season with salt. Cook for just a couple of minutes, stirring and flipping a few times, until just cooked through and lightly browned. Remove with a slotted spoon, add the remaining tablespoon of oil and butter to the skillet, and once the butter is foaming, cook the remaining shrimp.
- Reheat the sauce if necessary. One by one, sauce and fill the tortillas. Glide each prepared tortilla through the sauce and place on a plate. Spoon about 3 tablespoons of the seared shrimp down the middle and fold in a half like a quesadilla. Place on a platter and continue with remaining the tortillas, overlapping the half moon-shaped enchiladas slightly. Once all of the enchiladas are filled, spoon the remaining tomato sauce on top. They should be sauced generously. Garnish with the sliced scallions, slices of avocado and crumbled cheese.
Notes
Entomatadas con Camarones
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Chocolate and Vanilla Three Kings’ Bread
Chocolate and Vanilla Three Kings’ Bread
Rosca de Reyes is the Mexican version of Three Kings’ Bread. I wanted to create a version for my family, featuring just the parts we love. So why not make a chocolate-and-vanilla marbled bread with a chocolate-and-vanilla sugar coating?
Servings: 15 servings; makes 1 large ring-shaped bread
Ingredients
For the starter:
- 1/2 cup whole milk heated to lukewarm
- 1 tablespoon active dry yeast
- 1 teaspoon granulated sugar
- 1/2 cup all-purpose flour
For the dough:
- 1 tablespoon orange blossom water or rose water (optional)
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest
- 4 large eggs
- 3 1/2 cups all-purpose flour plus more for dusting
- 1/2 cup granulated sugar
- 1 teaspoon kosher salt
- 1/2 pound (2 sticks) unsalted butter cut into 1⁄2-inch cubes, at room temperature, plus more for the bowls
- 3 tablespoons unsweetened cocoa powder
For the topping:
- 1 cup all-purpose flour
- 1 cup confectioners’ sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter or 1/2 cup plus 2 tablespoons vegetable shortening, at room temperature
- 1 teaspoon vanilla extract
- 1 heaping tablespoon unsweetened cocoa powder
- 1 large egg beaten with 1 tablespoon milk, for brushing
Instructions
To make the starter:
- Whisk the milk, yeast, and granulated sugar together in the bowl of a stand mixer. Whisk in the flour. Cover with a clean kitchen towel, set in a warm, draft-free place, and let stand until the mixture begins to bubble, 20 to 25 minutes.
To make the dough:
- Attach the bowl to the mixer stand and fit it with the paddle attachment. Add the orange flower or rose water (if using), vanilla, orange zest, eggs, flour, granulated sugar, and salt to the starter and beat on low speed just until combined. Scrape the bowl and beater and switch to the dough hook. Beat on medium speed for 10 to 12 minutes, until the dough pulls away from the sides of the bowl and starts to make a slapping sound.
- On low speed, add the butter in 4 to 6 additions, incorporating each addition before adding the next one. From time to time, scrape the bowl. When all of the butter has been added, increase the speed to medium and beat for another 8 to 10 minutes, until the dough slaps against the sides of the bowl again. It will still be sticky, but don’t be tempted to add more flour.
- Butter two medium bowls. Remove the dough from the mixer bowl, divide it in half, and return one half to the bowl. Shape the other piece into a ball and transfer to one of the buttered bowls.
- Add the cocoa powder to the dough in the mixer bowl and mix on low speed until incorporated. Turn the dough out, shape it into a ball, and place in the other buttered bowl. Cover each bowl with plastic or a clean kitchen towel and let the dough rise in a warm, draft-free place until doubled, 1 to 1 1⁄2 hours.
- Gently deflate both portions of dough with your fist and shape into balls again. Cover and let rise in the refrigerator for at least 3 hours, or for as long as overnight.
- Remove the dough from the refrigerator and set, still covered, in a warm, draft-free spot for about an hour so it comes to room temperature and rises.
- Line a baking sheet with parchment paper. Remove the doughs from the bowls and shape each one into a ball. Press each ball down to flatten it slightly. Place the vanilla round on top of the chocolate round and stretch it so that it completely envelops the chocolate round, turning the dough over to stretch it over the bottom. Make a hole in the center of the dough by pushing your fist through it, then gently stretch the dough out to make a 9-x-13-inch oval.
- Place the dough on the baking sheet. Insert a couple of plastic Baby Jesus figurines into the dough, if using. Cover with a clean kitchen towel and let rise for an hour or so, until the dough has puffed.
- Meanwhile, preheat the oven to 350℉ degrees, with a rack in the middle.
To make the topping:
- Combine the flour, confectioners’ sugar, butter or shortening, and vanilla in a medium bowl and mix together into a smooth paste with your hands. Divide the paste in half. Add the cocoa powder to one half and knead and mix well until evenly incorporated. Divide each of the pastes into about 6 portions and shape into balls.
- Gently brush the bread with the egg wash. Roll each paste ball into a log and then press to flatten it into a strip about 7 inches long, 1 inch wide, and 1⁄8 to 1⁄4 inch thick. Arrange them on the bread, alternating chocolate and vanilla strip, at approximately 2-inch intervals.
- Bake for about 45 minutes, or until the bread is golden brown and makes a hollow sound when tapped on the bottom. Cool on a rack before slicing.
Notes
Rosca de Reyes de Chocolate y Vainilla
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Frozen Tequila Piña Colada
Frozen Tequila Piña Colada
My take on a Piña Colada. Being Mexican, I opted for Reposado tequila over rum and since I like it super smooth and creamy, I use coconut gelato.
Servings: 1 serving
Ingredients
- 2 2-ounce scoops coconut gelato or sorbet
- ½ cup frozen pineapple
- 2 ounces Gran Centenario® Reposado Tequila
- 1 ounce pineapple juice
- 1 ounce fresh squeezed lime juice
- ½ cup ice
- 2 to 3 pieces candied pineapple on a skewer to garnish, optional
- Flaky sea salt optional
Instructions
- Put the gelato, frozen pineapple, tequila, pineapple juice, and lime juice in the blender and puree until smooth. Add the ½ cup of ice and pulse until desired consistency. Pour into a chilled glass. Garnish with candied pineapple on a skewer and a sprinkle with the sea salt, if desired.
Notes
Piña Colada con Tequila
Tequila Sunrise Spritz
Tequila Sunrise Spritz
A fizzy twist on the world-famous Tequila Sunrise, which I call a Tequila Sunrise Spritz because it’s topped off with sparkling white wine.
Servings: 1 serving
Ingredients
- 2 ounces Gran Centenario® Reposado Tequila
- 3 ounces fresh squeezed orange juice
- 1/2 ounce fresh squeezed lime juice
- 1 ounce Aperol
- 2 ounces Prosecco or any white sparkling wine
- Splash seltzer water
Instructions
- In a mixing glass, add the tequila, orange juice, and lime juice and stir to combine. Add ice to a tall chilled glass, such as a highball glass, and pour in the Aperol. Follow with the tequila mixture, and top with the Prosecco and a splash of seltzer.
Lime Paleta Charro Negro
Lime Paleta Charro Negro
The name Charro Negro references the beautiful black suits that the Mexican horsemen or “charros” wear, and it’s made with Mexican cola, fresh lime juice, and tequila. I garnish it with a lime paleta that you can bite into at the end.
Servings: 1 serving
Ingredients
- 2 ounces Gran Centenario® Plata Tequila
- 1/2 ounce fresh squeezed lime juice
- Mexican Cola to top
- Lime paleta for garnish
Instructions
- Add tequila and lime juice to a glass, stir, and top with Mexican Cola. Insert the lime paleta and serve. Eat the paleta as you sip the drink!
Notes
Charro Negro con Paleta de Limón
Tangerine Chile Gran Paloma
Tangerine Chile Gran Paloma
The Paloma is one of Mexico’s favorite ways to drink tequila, and I put my own spin on it using tangerine and a chile de árbol infused agave syrup.
Servings: 1 serving
Ingredients
For the chile de árbol agave syrup:
- 6 chiles de árbol
- 1 cup agave nectar
- ¾ cup water
For the paloma:
- Lime slice to rim the glass
- Salt to rim the glass
- 2 ounces Gran Centenario® Añejo Tequila
- 1 ounce fresh squeezed lime juice
- 2 ounces fresh squeezed tangerine juice
- Seltzer water to top
- Tangerine slice for garnish
Instructions
To make the chile de árbol agave syrup:
- Add the chile de árbol, agave, and water to a small saucepan and set over medium heat, bring to a simmer. Lower heat to medium and let simmer for 3-5 minutes. Remove from heat, let cool to room temperature (do not refrigerate, the mixture will seize) and strain.
To make the paloma:
- Rim a chilled glass with lime and salt. Add the tequila, lime juice, tangerine juice, and 1 ounce of the chile de árbol agave syrup to a shaker, add ice, and shake. Strain into the rimmed glass with ice. Top with a splash of seltzer water and garnish with a tangerine slice.
Notes
Gran Paloma de Mandarina con Chile
Honey Ginger Margarita
Honey Ginger Margarita
A twist on the margarita with a delicious honey ginger syrup.
Servings: 1 serving
Ingredients
For the honey ginger syrup:
- 1 cup honey
- ¼ cup fresh ginger peeled and sliced
- ½ cup water
For the margarita:
- Salt to rim the glass
- Crushed ice to put in the glass
- 2 ounces Gran Centenario® Reposado Tequila
- 1 ounce Honey ginger syrup
- 1 ounce fresh squeezed lime juice
- 1 ounce orange liqueur
- 1 cup crushed ice
- Lime wedge for garnish
Instructions
To make the honey ginger syrup:
- Add the honey, ginger, and water to a small saucepan and bring to a boil over medium heat. Lower heat to medium low and simmer for 3-5 minutes. Let cool to room temperature and strain before using.
To make the margarita:
- Rim a glass by dipping it into honey ginger syrup and then into salt. Add crushed ice to the glass.
- In a shaker add the tequila, lime juice, orange liqueur, and 1 ounce of the honey ginger syrup. Shake until well mixed. Pour into the rimmed glass with ice. Garnish with a lime wedge and serve.
Notes
Margarita de Miel con Jengibre
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Meat, Pinto Bean and Bacon Stew
Meat, Pinto Bean and Bacon Stew
Meat, Pinto Bean and Bacon Stew recipe from Pati’s Mexican Table Season 10, Episode 4 “Los Mariachis”
Servings: 4 to 6 servings
Ingredients
- 1 pound tomatillos husked and rinsed
- 1 to 2 fresh serrano chiles stemmed
- 1 cup cilantro leaves and upper part of stems
- 1 teaspoon kosher salt or to taste
- 1 pound thick bacon slices chopped
- 2 pounds sirloin steak thinly sliced and cut into small bite size pieces
- 1 cup finely chopped onion
- 2 to 3 cups chicken or beef broth
- 5 to 6 cups Frijoles de Olla or beans from the pot (cooked pinto beans)
To serve:
- Finely chopped white onion
- Finely chopped cilantro
- Quartered limes
- Warm corn tortillas optional
- Fresh chunky guacamole optional
Instructions
- Place tomatillos and serrano chiles in a medium saucepan. Cover with water and bring to a boil over medium-high heat, then reduce heat to medium and cook for 8 to 10 minutes until completely cooked through and soft. Using a slotted spoon, transfer the tomatillos and chiles to the jar of a blender along with the cilantro and a teaspoon of salt. Puree until completely smooth and set aside.
- In a large casserole or Dutch oven, fry the chopped bacon over medium heat until crisp. Transfer to a bowl with a slotted spoon and set aside. Reduce heat to medium, add the streak to bacon fat and cook until it starts to render all its juices. Once it does, add the onion and the broth. Continue cooking for about 15 minutes.
- Incorporate the tomatillo puree and continue cooking for another 15 minutes, until meat is completely tender and broth has seasoned.
- Serve the carne en su jugo in bowls along with a ladle of cooked pinto beans, and top with the crisp bacon. Place chopped white onion, cilantro, and lime wedges on the table for everyone to add as they please. You can serve with warm corn tortillas and a side of fresh guacamole.
Notes
Carne en su Jugo
