Bean and Cheese Burrito
The Wall Street Journal: This Instant Pot Taco Recipe Inspired by ‘Nine Perfect Strangers’ Makes the Best TV Dinner
“Birria comes from a word that literally means mess, and it really has a cult following within Mexico,” said the Mexican chef Pati Jinich. She includes variations in her forthcoming book, “Treasures of the Mexican Table” (Nov. 2, Mariner Books), and the new season of her PBS show, “Pati’s Mexican Kitchen” (premiering Sept. 18).
Read the full article here.
People En Español: Queso fundido con rajas y chorizo al estilo de la chef Patricia Jinich
La célebre chef mexicana nos enseña a preparar este rico plato que se prepara en un segundo y se sirve calientito con tortillas ¡perfecto para una cena casual o reunión!
Read the full article here.
NPR All Things Considered: For 200 Years, Chiles En Nogada Has Been An Iconic, And Patriotic, Mexican Meal
Shortly after signing the August 1821 treaty that formally established Mexico’s independence from Spain, Agustín de Iturbide paid a visit to the city of Puebla.
Legend has it that the nuns of a local convent prepared the leader of the Mexican Army — and soon to be the country’s first emperor — a pepper dish that reflected the three colors of the Mexican flag…
Read the full article here.
Eater: The 17 Best Cookbooks of Fall 2021
New titles from Pati Jinich, Dorie Greenspan, Zoe Adjonyoh, and more to shake up your fall cooking.
Read the full article here.
Tostadas
Tostadas
Tostadas recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Servings: 10 tostadas
Ingredients
- Vegetable oil
- 10 corn tortillas (5-6 inch in diameter), homemade or store bought
- ¼ teaspoon kosher salt or to taste
Instructions
To fry:
- In a deep 12-inch skillet, heat ½ inch of oil over medium-high heat until hot but not smoking.
- Fry the tortillas in the hot oil for 1½ to 2 minutes per side. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Sprinkle immediately with salt.
To bake:
- Preheat the oven to 350℉. Lightly grease a baking sheet. Place tortillas on the baking sheet. Gently brush the tops with oil and sprinkle with salt. Bake for 20 minutes, flipping occasionally, until golden brown and crispy. Allow to cool.
Ceviche Tostadas Puerto Vallarta
Ceviche Tostadas Puerto Vallarta
Ceviche Tostadas Puerto Vallarta recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Servings: 10 tostadas
Ingredients
- 1 pound very fresh mackerel fillets or other saltwater fish fillets, such as grouper, halibut, striped bass, red snapper, or fluke, skinned, rinsed, and cut into 1-2 inch pieces
- 1 cup peeled and coarsely chopped carrots
- 1 cup fresh squeezed lime juice
- 1 jalapeño or serrano chile halved, seeded if desired, and finely chopped
- 2 tablespoons finely chopped white onion
- 3 tablespoons chopped cilantro leaves
- ½ teaspoon dried Mexican oregano
- 1 teaspoon kosher salt
- Pinch of freshly ground black pepper
- 10 tostadas homemade or store bought
- 1 large ripe tomato thinly sliced
- 1 large ripe avocado halved, pitted, meat scooped out, and sliced
Instructions
- Place the fish and carrots in a food processor and pulse 5-6 times, or until the mixture is finely chopped, taking care not to turn it into a puree. Alternatively you could mince with a sharp knife.
- Place the fish mixture in a large bowl, pour the lime juice over it, and gently toss. Cover and marinate at room temperature for 30-45 minutes.
- Drain the fish mixture through a fine mesh sieve, pressing out as much liquid as possible with the back of a spoon. Return the fish to the bowl and stir in the chile, onion, cilantro, oregano, salt, and pepper. Mix well. Cover and refrigerate for at least 30 minutes, or up to 12 hours, so all the flavors come together.
- When ready to serve, taste the ceviche for salt and pepper and add more if necessary.
- Mound 2-3 tablespoons of ceviche on top of each tostada. Top each with a slice of tomato and avocado and a final sprinkling of salt.
Notes
Tostadas de Ceviche Puerto Vallarta
Guacamole Salsa
Guacamole Salsa
Guacamole Salsa recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Servings: 2 cups
Ingredients
- 1 pound tomatillos husked and rinsed
- 1 garlic clove peeled
- 1 jalapeño chile
- 1 serrano chile
- 2 tablespoons coarsely chopped onion
- 1 cup coarsely chopped fresh cilantro leaves and upper stems
- 1 large avocado halved pitted, meat scooped out, and chopped
- 1 teaspoon kosher salt or more to taste
Instructions
- Place the tomatillos, garlic clove, and chiles in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 to 12 minutes, until the tomatillos are mushy and very soft but have not begun to break apart.
- With a slotted spoon, transfer the tomatillos, chiles, and garlic to a blender. Add the onion, cilantro, avocado, and salt and puree until smooth.
- Serve at once, or transfer to a container, placing a sheet of plastic wrap directly against the surface before topping with the lid to keep the nice green color. The salsa can be refrigerated for a couple of days. Stir before you use it.
Notes
Salsa de Guacamole
Apple Jicama Cucumber Slaw
Apple Jicama Cucumber Slaw
Apple Jicama Cucumber Slaw recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Servings: 5 servings
Ingredients
For the slaw:
- 1 Granny Smith apple
- 1/2 English cucumber
- 1/2 small jicama
- 1/3 cup slivered red onion
- 1 serrano or jalapeño chile thinly sliced into rounds
For the dressing:
- ¼ cup mayonnaise
- 3 tablespoons Mexican crema
- 1 tablespoon apple cider vinegar
- 1 tablespoon yellow mustard
- Juice of 2 limes
- 1 tablespoon sauce from chipotles in adobo
- 1/4 teaspoon celery seed
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
To make the slaw:
- Cut the apple, cucumber, and jicama into thin 3-inch matchsticks. Toss in a large bowl with the red onion and chile.
To make the dressing:
- In a small bowl, whisk together the mayonnaise, crema, vinegar, mustard, lime juice, adobo sauce, celery seed, salt, and pepper.
- Pour the dressing over the vegetables and toss. This is best served within one hour of preparing.
Notes
Ensalada de Jícama, Manzana y Pepino
Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa
Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa
Fried Shrimp Tacos recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Servings: 4 to 6
Ingredients
For the shrimp:
- 1 cup all purpose flour
- 1 teaspoon ground cumin
- 1 teaspoon ground chipotle chile
- 2 teaspoons kosher salt plus more to season shrimp
- 1 1/4 cups seltzer
- 1 pound large shrimp peeled and deveined (tails off)
- Safflower oil
To serve:
Instructions
- Combine the flour, cumin, chipotle, and salt together in a medium bowl. Whisk in the seltzer water to make a batter.
- Season the shrimp with salt.
- In a heavy, wide skillet or casserole, pour oil to a depth of 4 inches and heat over medium for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of shrimp into the oil — it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.
- Dip the shrimp into the batter and carefully drop into the hot oil. Fry until golden and crisp, turning once, about 2-3 minutes. Transfer to the cooling rack and season with salt.
- Serve the shrimp on a warm tortilla topped with the slaw and guacamole salsa.
Notes
Tacos de Camarón con Ensalada de Jícama, Manzana y Pepino y Salsa de Guacamole
Mushroom Tacos with Chile de Arbol Salsa
Mushroom Tacos with Chile de Arbol Salsa
Mushroom Tacos with Chile de Arbol Salsa recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Servings: 6 tacos
Ingredients
- 3 tablespoons safflower oil
- 3 garlic cloves peeled and roughly chopped
- 2 teaspoons fresh thyme leaves roughly chopped
- 1 pound mixed mushrooms such as maitake, crimini, shitake, sliced into ¾ inch pieces
- Kosher salt to taste
- 3 tablespoons Chile de Árbol Salsa plus more to serve
- 1 tablespoon sherry vinegar
- 2 tablespoons cilantro leaves and upper stems, chopped, plus more to garnish
- 6 warm corn or flour tortillas
- Cilantro flowers to garnish (optional)
Instructions
- Heat oil in a large skillet over medium heat. Once hot add the garlic and thyme and once the garlic begins to just lightly brown around the edges, add the mushrooms. Let them cook for 3 minutes, then stir and season with salt. Again, let them sit undisturbed for 2-3 minutes, or as needed, allowing any liquid to cook off and until they are deeply browned. Once browned, stir in the chile de árbol salsa and cook for one minute while stirring, so the mushrooms absorb the flavor. Stir in the vinegar and the chopped cilantro. Remove from heat.
- Spoon onto warm corn tortillas and garnish with cilantro and/or cilantro flowers, if using. Serve with extra chile de árbol salsa.
Notes
Tacos de Champiñones con Salsa de Chile de Árbol
Red Rice
Red Rice
Red Rice recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Servings: 6 to 8 servings
Ingredients
- 1 pound ripe tomatoes quartered, or one 14.5-ounce can tomatoes
- 1/3 cup coarsely chopped white onion
- 2 garlic cloves
- 1 teaspoon kosher salt or to taste
- 3 cups chicken broth or vegetable broth, homemade or store-bought
- 3 tablespoons vegetable oil
- 2 cups white rice
- 2 fresh Italian parsley sprigs
- 1 to 2 whole pickled jalapeños
- ¾ cup peeled and diced carrots optional
- ½ cup fresh or frozen peas optional
- ½ cup fresh or frozen corn kernels optional
- 2 tablespoons water if needed
Instructions
- In a blender or food processor, puree the tomatoes with the onion, garlic, and salt until smooth. Pass the puree through a strainer into a large liquid measuring cup; note the amount and reserve. Pour enough chicken broth into another liquid measuring cup to make 4 cups liquid total—you want to keep the two liquids separate, since you will add the puree first.
- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the rice becomes milky white, 3 to 4 minutes. Pour in the tomato puree, mix gently, and cook until the puree darkens, thickens, and has mostly been absorbed by the rice, about 3 minutes.
- Stir in the chicken broth and add the parsley and pickled jalapeños, as well as the carrots, peas, and corn, if using. 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 the 2 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 Rojo
Corn Tortilla Egg Nests
Corn Tortilla Egg Nests
Corn Tortilla Egg Nests recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Servings: 8 servings
Ingredients
- 8 homemade corn tortillas fresh from the comal right when they puff
- 8 eggs
- Kosher salt to taste
- Freshly ground black pepper to taste
Toppings:
- 1 batch Chile de Árbol Salsa Verde
- Crumbled queso fresco or Cotija cheese
- Mexican crema
- Ripe avocado slices
Instructions
- Follow the process for making the homemade tortillas in the recipe linked in the ingredients. You’ll want to make the nests as you are cooking the tortillas. One by one crack an egg in a ¼ measuring cup that is easy to pour from and sprinkle with salt and black pepper to taste. Once the tortilla puffs, make a slit with a sharp knife, such as a paring knife to open the tortilla pocket, make an opening of about 1 to 2 inches. You may use a soup spoon to open the pocket more fully.
- Pour the cracked egg in the pocket and place back on the comal or pan. Let it cook for a couple minutes. If desired, flip the egg filled tortilla to the other side to cook a couple minutes on the other side, or until desired doneness. You can cook the egg in the tortilla without flipping as well. Repeat with the remaining tortillas and eggs.
- Place on a plate, cover with the chile de árbol salsa verde and garnish with crumbled queso fresco or Cotija, Mexican crema, and slices of ripe avocado.
Notes
Huevos Tapados al Comal
Chile de Arbol Salsa Verde
Chile de Arbol Salsa Verde
Chile de Arbol Salsa Verde recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Servings: 2 cups
Ingredients
- 2 pounds tomatillos husked and rinsed
- 4 chiles de árbol stemmed
- 1 thin slice of white onion
- 1 teaspoon kosher salt or to taste
Instructions
- Place the tomatillos on a baking sheet and place under the broiler. Roast and char for 8 to 10 minutes, flipping in between, until completely charred, juicy and softened. Alternatively, char them on a grill or a hot comal.
- Transfer to a blender along with chiles de árbol, a thin slice of white onion and salt. Puree until smooth.
Notes
Salsa Verde de Chile de Árbol
Homemade Corn Tortillas
Homemade Corn Tortillas
Homemade Corn Tortillas recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Servings: 16 tortillas
Ingredients
- 2 1/2 cups (231g) masa harina
- ¼ teaspoon kosher salt
- 1 2/3 cups warm water plus more as needed
Instructions
To make the dough:
- In a large, shallow mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring with your hands to make a cohesive dough.
- Using your hands, mix and knead the dough in the bowl until it’s smooth and somewhat firm, about a minute or so. If the dough sticks to your hands and feels wet, add more masa harina a teaspoon at a time. If it crumbles when you roll a piece into a ball, add more water a teaspoon at a time.
To shape the tortillas:
- Preheat a comal, a cast iron or nonstick pan, or a griddle, over medium heat for 5 minutes, or until evenly hot.
- Cut two round or square pieces of food-safe plastic – from a plastic produce or zip-top bag – to a size about 1/2″ larger than the diameter of your tortilla press (see “tips,” below). Set aside.
- Divide the dough into 16 pieces (about 35g to 40g each) and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic wrap or a damp kitchen towel to keep them moist.
- Working with one ball of dough at a time, place one piece of plastic on the bottom of the tortilla press, place the ball of dough, and top it with the second piece of plastic. Gently, squeeze the handle of the press until the dough is about 1/16” to 1/8” thick and about 5” in diameter. To achieve a nicely round tortilla, jiggle the handle of your press just as you near the bottom. You may need to press it a couple of times to get the desired thinness.
To cook the tortillas:
- Open the tortilla press, peel off the top piece of plastic, and then take the tortilla on the bottom piece of plastic next to the comal, so that you can pass the tortilla to one hand as you remove the bottom plastic with the other hand and quickly but gently lay the tortilla on the hot pan. Don’t worry if it isn’t perfectly flat (you’ll get better as you practice), and don’t try to move it, which will cause it to tear. Return the piece of plastic to the bottom of the tortilla press.
- Cook the tortilla until it releases easily from the pan and its color has lightened and become opaque, 40 to 45 seconds; you don’t want the tortilla to brown or become freckled at this point.
- Using a spatula or your fingers, flip the tortilla and cook it until the bottom starts to brown and freckle, 70 to 90 seconds more.
- Flip the tortilla one more time and cook it until it puffs, 10 to 15 seconds. If the tortilla doesn’t puff on its own, gently poke it a few times near the center. Once it puffs, let the tortilla cook for 15 seconds longer, until fully set and soft.
- Remove the tortilla from the heat and wrap it in a clean kitchen towel, or transfer it to a cloth-lined tortillero.
- Repeat the pressing and cooking process with the remaining dough.
Notes
Tortillas de Maíz
Conchas
Conchas
Francisco Migoya’s Conchas recipe from Pati’s Mexican Table Season 10, Episode 7 “Getting to the Roots”
Servings: 15 conchas
Ingredients
For the dough:
- ½ cup (115g) whole milk, cold
- ⅓ cup (75g) water
- 2 teaspoons (8g) instant dry yeast
- 3½ cups (480g) bread flour
- 4 eggs cold (190g)
- ½ cup (120g) unsalted butter softened
- ⅓ cup, plus 2 teaspoons, (75g), sugar
- 2¼ teaspoons (12g) fine salt
- 2½ teaspoons (10g) vanilla extract
For the topping:
- 1¾ cups (200g) powdered sugar
- 1⅔ cups (200g) pastry flour
- ¾ cup, plus 1 tablespoon, plus 1 teaspoon (200g) vegetable shortening
- 2½ teaspoons (10g) vanilla extract
Optional flavorings:
- ¼ cup, plus 2 tablespoons, plus 2 teaspoons (60g) any freeze-dried fruit powder such as dragon fruit
- ¼ cup, plus 2 teaspoons (30g) cocoa powder
- 2 tablespoons (12g) matcha powder
- 1⅛ teaspoons (3g) any powdered spice such as cinnamon, pumpkin spice mix, etc.
- 1½ teaspoons (3g) any citrus zest
- 1½ teaspoons (3g) any tea finely ground
Instructions
To make the dough:
- Dissolve the yeast in the milk and water in an electric mixer bowl using a whisk. Put the remaining ingredients on top. Start mixing on low speed using the hook attachment.
- Once the dough ingredients have formed a homogenous mass, turn the speed up to medium high for 10-15 minutes until the dough reaches full gluten development. To check if the dough has reached this stage, first check if the dough looks smooth and uniform in the mixer. The second is whether the dough is “slapping” the sides of the bowl while it mixes. The third and definite test is to perform the windowpane test, which consists in taking a small piece of dough and gently stretching it with your fingers to get it to stretch as thinly as possible without tearing. If it can form a thin translucent membrane without tearing, the dough is ready to come off the mixer.
- While the dough mixes, prepare a flat sheet pan by lining it with a lightly oiled non-stick rubber mat or plastic wrap.
- After mixing the dough, take it out of the mixer and place it on a flat work surface area that has been lightly greased with spray oil to keep it from sticking. Perform a four-fold on the dough (this consists of flattening the dough with the palms of your hand into a square or rectangle shape as best as you possibly can folding each end in towards the center of the dough to create a smooth surface), then place the folded dough on the prepared sheet pan, seam side down.
- Lightly oil the surface of the dough with spray oil and cover it with plastic wrap. Let the dough rest at room temperature for 30 minutes.
- Flatten the dough as best you can to about 1 inch/2.5cm using the palms of your hands. Cover the dough again with plastic wrap and chill for at least 2 hours or overnight in refrigeration.
Meanwhile, make the topping:
- Sift the powdered sugar and flour together in a mixer bowl, then add the shortening on top plus the vanilla extract and whatever additional optional flavorings. Using the paddle attachment, mix on low speed until the dough comes together to form one mass.
- Place the concha topping dough between two sheets of plastic wrap or parchment paper. Roll the dough out to 4mm. Place on a sheet pan and into the freezer for 15 minutes (this helps with achieving a clean cut disc).
- Cut the cold concha topping with a 2.4 inch/6 cm round cutter (weighing about 15g each). Place each topping disc on a sheet pan lined with parchment paper or a silpat and keep at room temperature until needed. If you are not using within 6-8 hours, wrap the sheet pan in plastic and place in refrigeration. It is important to note, when going to assemble the topping onto the dough balls, the topping must be at room temperature so it can be secured easily to the dough and stamped/scored in an even and clear design.
- Alternatively, you can form the concha topping into 15g balls and reserve on a small sheet pan, wrapped with plastic, at room temperature, until needed. If you are not going to use the topping that day, keep it wrapped well with plastic in refrigeration.
To assemble the conchas:
- Once it’s time to take the concha dough out of the refrigerator, remove the plastic wrap and flip it out onto a clean worktable. Peel off the non-stick rubber mat or plastic wrap that was used to line the sheet pan. Using a bench scraper or small knife, divide the dough into 70g pieces and shape each piece into a ball.
- Place the dough balls onto three or four separate half sheet pans lined with oiled parchment paper with enough space between the dough balls to expand during proofing and eventually baking; five balls maximum per sheet pan, ideally four if you have enough sheet pans.
- Take one disc of previously rolled out and cut concha topping. Center and place on top of a dough ball then press down lightly so it attaches well to the top and sides of the dough.
- NOTE: If you do not roll out and pre-cut your concha topping, you can also use a tortilla press or your hands. Place a 15g room temperature ball of concha topping between two lightly oiled plastic sheets and press it gently using a tortilla press to about 2.4 inch/6 cm. If you do not have a tortilla press, press the topping with your hands, that are lightly oiled, until you achieve the proper diameter disc. Center and place the concha topping disc on the dough then press down lightly so it attaches well to the top and sides of the dough.
- Directly after securing a disc of topping on the dough, use a concha cutter and press it onto the topping, forming the traditional shell-like pattern. If you do not have this cutter, use the tip of a paring knife to score the pattern on the topping. Continue, one at a time, securing a topping disc to the dough and stamping/scoring the topping directly after.
- NOTE: It helps to achieve a nice even design with the topping if it is stamped/scored right after placing on the dough while the topping is still room temperature. Since the dough is cold, the topping quickly takes on that temperature as well making it firmer. The colder the topping gets, the more difficult it is to achieve a nice design on your conchas.
- Proof the dough: If you are doing this at room temperature, cover the dough with a lightly tented clean plastic bag or a clean kitchen towel. It will take between 2-3 hours. If proofing in a fermenter/proof box, set it to 27℃/80℉ with 75% relative humidity it will take 1-1.5 hours.
- During the last 30 minutes of proofing, turn a convection oven on to 175℃/350℉ or a still (home) oven to 190℃/375℉.
- Bake in the convection or still oven for 20-25 minutes or until golden brown.
Notes
Conchas, recipe courtesy of Francisco Migoya
Pellizcadas
Pellizcadas
Pellizcadas recipe from Pati’s Mexican Table Season 10, Episode 7 “Getting to the Roots”
Servings: 18 pellizcadas
Ingredients
- 2 1/2 cups (231g) masa harina
- 1/2 teaspoon kosher salt
- 1 2/3 cups warm water plus more as needed
- vegetable oil
Toppings:
- 1 batch Chicharrón in Three Chiles Salsa
- 2 cups refried beans warmed up
- 1/2 cup (57g) crumbled queso fresco or cotija
- 1/2 cup (71g) finely chopped white onion
Instructions
To make the dough:
- In a large, shallow mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring with your hands, to make a cohesive dough.
- Mix and knead the dough with your hands in the bowl until it’s smooth and somewhat firm, about a minute or so. If the dough is sticking to your hands and feels wet, add more masa harina a teaspoon at a time. If the dough crumbles when you roll a piece into a ball, add more water a teaspoon at a time.
- Cut the side seams of a quart-sized zip-top bag or plastic produce bag so that it opens flat along the bottom seam and then cut along the bottom seam to make two pieces of plastic. You can reuse this bag every time you make pellizcadas, sopes or tortillas. Set aside.
- Divide the dough evenly into 18 pieces and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic wrap or a damp kitchen towel to keep them moist.
- Preheat a comal, cast iron skillet, nonstick pan, or a griddle, over medium heat for 5 minutes, or until evenly hot.
To press the pellizcadas:
- Working with one ball of dough at a time, sandwich it in between the plastic bag pieces on the bottom plate of a tortilla press. There should be a piece of plastic under the ball and another piece of plastic on top of the ball. Gently close the tortilla press until the dough is about 1/4” thick and about 3” to 4” in diameter. You may need to press it a couple times to get the desired thinness.
To cook pellizcadas:
- Peel the top layer of plastic away from the pellizcada. Remove the pellizcada along with the bottom layer of plastic and place it in your palm with the plastic side up. Peel away the plastic and quickly, but gently, lay the pellizcada on the preheated pan. Cook for about 2 minutes on each side, until opaque and speckled, and they can easily be flipped without sticking to the pan.
- Remove from the heat and place it on a flat surface or cutting board. At this point, it will not be cooked all the way through. Using a kitchen towel or cloth napkin to protect your fingers from the heat, press and gently pinch a rim around the edge of the pellizcada; the masa should still be soft enough to do this.
- When finished forming all the pellizcadas, add oil to the comal or skillet, or brush each pellizcada with oil, and cook for one minute more on each side or until it’s cooked through and freckled with brown spots.
- To serve immediately, remove pellizcadas from the heat and top each with a tablespoon of warm refried beans, some chicharrón en salsa, crumbled cheese, and chopped onion.
- To serve later, wrap pellizcadas in a clean kitchen towel, seal in a plastic bag and refrigerate for up to 3 days. They can also be frozen for longer storage. Reheat on a hot surface (comal, pan, or griddle) for a few minutes before serving. If desired, reheat in a bit of oil to crisp up the outside of the pellizcada.
Chicharrón in Three Chiles Salsa
Chicharrón in Three Chiles Salsa
Chicharrón in Three Chiles Salsa recipe from Pati’s Mexican Table Season 10, Episode 7 “Getting to the Roots”
Servings: 4 to 5 servings
Ingredients
- 2 pounds tomatillos husks removed and washed
- 1 cup cilantro leaves and upper part of the stems
- 1 poblano chile stemmed, seeded, and coarsely chopped
- 1 jalapeño chile stemmed and coarsely chopped
- 1 serrano chile stemmed and coarsely chopped
- 1 cup chicken broth
- 1 teaspoon kosher salt
- 1 tablespoon vegetable oil
- 5 ounces chicharrón broken into pieces
Instructions
- Place the tomatillos in the medium saucepan, cover with water, and set over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 8 to 10 minutes, until the tomatillos are soft and cooked through. Using a slotted spoon, transfer the tomatillos to the jar of a blender along with the cilantro, poblano, jalapeño, serrano, chicken broth, and salt. Puree until smooth.
- In a medium saucepan, heat the oil over medium heat. Add the pureed three chiles salsa and let simmer for 2 to 3 minutes. Add the chicharrón in pieces and continue cooking for a couple minutes more.
- Use it as a filling for tacos or quesadillas, or as a topping for sopes or pellizcadas.
Notes
Chicharrón en Salsa de Tres Chiles
Chile Relleno Rice with Salsa Roja
Chile Relleno Rice with Salsa Roja
Chile Relleno Rice with Salsa Roja recipe from Pati’s Mexican Table Season 10, Episode 6 “Tradition and Innovation”
Servings: 6 to 8 servings
Ingredients
For the chiles rellenos:
- 6 to 8 poblano chiles about 2 pounds
- 3 to 4 cups grated melty cheese such as Oaxaca Monterey Jack, mozzarella, or Muenster
For the rice:
- 3 tablespoons vegetable oil
- 2 cups jasmine white rice
- 1/2 cup white onion finely chopped
- 4 cups chicken or vegetable broth homemade or store-bought
- 1½ teaspoons kosher salt or to taste
For the salsa roja:
- 2 pounds ripe tomatoes
- 2 garlic cloves
- 1 1-inch thick slice of a large white onion outer skin peeled off (about 2 ounces)
- 1 chile de árbol optional
- 3/4 teaspoon kosher salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 cup chicken or vegetable broth homemade or store-bought
Instructions
Make and assemble the chiles rellenos:
- Place the chiles on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, while the flesh must be cooked but not burnt. Place them immediately in a plastic bag, close it tightly, and let them sweat for 10 to 20 minutes. Lastly, under a thin stream of cold water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins. Once cleaned, pat them dry.
- Stuff each of the poblano chiles with about 1/2 cup grated cheese, or as much as will fit allowing them to close. You may seal with a toothpick.
Prepare the rice:
- Heat the oil in a saucepan over medium-high heat. Add the rice and cook, stirring softly for 2 to 3 minutes. Incorporate the onion and stir, from time to time, until the rice begins to change to a milky-white color and feels and feels heavier, as if it were grains of sand; about 3 to 4 more minutes. Pour in 4 cups of broth and salt.
- When it comes to a rolling boil, place the chiles rellenos into the pot. Cover the pot, reduce the heat to the lowest setting, and cook until the rice is cooked through and the liquid has been absorbed, about 15 to 20 minutes. If the rice grains don’t seem soft and cooked through, add a bit more chicken broth or water and let it cook for another 5 more minutes or so. Once the rice is cooked, remove the pan from the heat and let it sit, covered, for 5 to 10 minutes.
Meanwhile, make the salsa roja:
- Place the tomatoes and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes until the tomatoes are completely smooth, cooked and mushy.
- Place tomatoes and garlic in a blender along with the onion, chile de árbol if using, salt, and pepper, and puree until completely smooth.
- Heat the oil in a medium saucepan, set over medium heat. Once the oil is hot, pour in the tomato sauce, cover with a lid partially and simmer for 5 to 6 minutes, stirring here and there. Add the chicken broth, stir and cook for another 6 to 8 minutes, until well seasoned and lightly thickened.
To serve:
- Spoon some rice on a plate and place a chile relleno on top. Cover with salsa roja.
Notes
Arroz con Chile Relleno y Salsa Roja
Jalisco-Style Chicken Tamales
Jalisco-Style Chicken Tamales
Jalisco-style Chicken Tamales recipe from Pati’s Mexican Table Season 10, Episode 6 “Tradition and Innovation”
Servings: 16 tamales
Ingredients
Tamal dough:
- 3½ cups (326g) masa harina
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (184g) lard or vegetable shortening
- 3¼ cups (738g) chicken broth
Filling:
- 3 poblano chiles
- 1 pound ripe tomatoes or one 14.5-ounce can of fire roasted tomatoes
- 2 tablespoons vegetable oil
- 1/2 cup (71g) chopped white onion
- 2 garlic cloves peeled and finely chopped
- 1/4 teaspoon ground cumin
- 4 whole cloves stemmed and crushed
- 1/2 teaspoon salt
- 1/2 cup (70g) chopped manzanilla olives stuffed with pimentos
- 1/4 cup (46g) coarsely chopped capers
- 1/4 cup diced pickled jalapeños
- 3 cups (330g) shredded cooked chicken
For assembly:
- 30 to 36 dried corn husks
Instructions
To make the tamal dough:
- Whisk together the masa harina, baking powder and salt in a medium bowl.
- Place the lard or vegetable shortening in a mixer set with the paddle attachment and beat on high until very light, about 1 to 2 minutes. Reduce the speed and add the chicken broth and masa harina mixture alternately, stopping to scrape down the sides of the bowl as needed. Once it has all been added, raise speed to medium and continue beating for about 4 to 8 minutes, until the dough is homogeneous, very fluffy, and aerated.
- To test if the dough is ready, drop 1/2 teaspoon into a cup of cold water. If it floats, it is ready. If it sinks, beat longer to aerate further.
To make the filling:
- Place poblano chiles and tomatoes (if using fresh) on a baking sheet covered with aluminum foil. Place under the broiler and char for 8 to 10 minutes, flipping a couple times in between, until charred, soft, and wrinkled.
- Remove the poblanos and tomatoes from the oven. Place the poblanos in a plastic bag, close the bag, and set aside to allow the poblanos to steam and sweat for at least 10 minutes, and up to 2 hours. Remove the poblanos from the bag and in a bowl of water, or under a gentle stream of running water, peel away the charred skin. Next, cut a slit down the side of each poblano and remove the seeds and stems before cutting into strips of about 1” x 1/4”. Set aside.
- Chop the broiled tomatoes into 1/2″ pieces. If using canned tomatoes, simply chop them.
- In a large skillet, heat the vegetable oil over medium heat. Once hot, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, a minute or two longer.
- Add the chopped tomatoes (including the skins, seeds, and juices), cumin, crushed tops of the whole cloves, and salt. Cook for 3 to 4 minutes, until the mixture is dark red and thickened. Add poblanos, olives, capers, pickled jalapeños and chicken, stirring to combine. Cook for 5 more minutes.
To assemble tamales:
- In a large bowl, soak the dried corn husks in hot water for at least 10 minutes, or until soft and pliable, drain.
- Working with one corn husk at a time, lay it out with the tapered end pointing towards you. Portion about 1/4 cup (50g) masa onto the husk – a scone or muffin scoop works well here. Spread the masa into a rectangle, about 3” x 5”; the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides and at least 1” on the bottom. Place 2 tablespoons of the filling (about 40g) in the middle of the rectangle.
- Pick up the two long sides of the corn husk and bring them together (the masa will start to swaddle the filling). Fold the joined sides of the husk together to one side of the tamal, wrapping them in the same direction around the tamal. Fold up the empty section of the husk, with the tapering end from the bottom up and spread the tamal gently so it is evenly distributed. This will form a closed bottom and the top will be left open. Place the tamales as vertically as you can in a container (open side up) and repeat the assembly with the remaining masa and filling.
To steam tamales:
- Fill a steamer with water right up to the bottom of the steaming base or basket and bring the water to a simmer over medium heat. Line the steamer base or basket with a layer of soaked corn husks. Place the prepared tamales as vertically as you can into the prepared steamer with the open end facing up. If there is space left in the steamer, tuck in some more corn husks, so the tamales will be snug and not shift around. Cover the tamales with more soaked corn husks and steam, covered with a lid, for about an hour.
- Turn off the heat and let them rest and settle in the steamer for at least 10 minutes. You can test the tamales for doneness by unwrapping one and checking to see that it releases easily from the husk. If it doesn’t, return the steamer to the heat, checking them at 5-minutes increments. Finished tamales will stay warm for about 2 hours in the steamer.
Storage information:
- Tamales can be made ahead several days before and stored in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer; for refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.
Notes
Tamales Tapatíos
Mosaic Jell-O
Mosaic Jell-O
Fany Gerson’s Mosaic Jell-O recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Servings: 2 large bundt mold portions
Ingredients
For each fruit flavored Jell-O (you’ll want to make 3 flavors):
- 1/3 cup cool water
- 1 tablespoon, plus 2 teaspoons, powdered gelatin
- 1 1/2 pounds fresh or frozen fruit such as mango, raspberries, strawberries, blackberries, pineapple, passion fruit, peeled and/or roughly chopped as necessary
- 1/2 cup granulated sugar
- Pinch salt
For the milk gelatin:
- 4 tablespoons unflavored gelatin
- 1 cup cold water
- 4¼ cups milk
- 1 12-ounce can evaporated milk
- 2 14-ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- Pinch salt
Instructions
To make the fruit flavored Jell-Os:
- Place the water in a wide, shallow bowl, and evenly sprinkle the powdered gelatin over it. Let bloom for a few minutes.
- In a large pot, combine the fruit, sugar, and salt. Heat the mixture over medium-low heat, stirring occasionally, until the fruit breaks down and releases its juices, about 5-10 minutes.
- Strain the juice through a fine mesh strainer. Measure the juice – you should have about 2 cups of liquid. If you have less, add enough water to have at least 2 cups. Take the temperature of the liquid to make sure it’s not above 212°F.
- Melt the gelatin in the microwave or over a double boiler being careful that it doesn’t boil. Stir the melted gelatin into the fruit juice liquid, and pour the liquid into heat resistant containers that hold at least two cups of liquid.
- Transfer to the refrigerator and let the gelatin set until fully chilled and firm, at least 4 hours or overnight.
- Repeat this same process to make all three flavors of Jell-O.
- Once the fruit gelatins are set, using a small knife, cut each fruit flavor into squares, triangles, or rectangles, or a combination (this is a matter of preference). Carefully scoop the cubes out into a container and set aside in the fridge.
To make the milk gelatin:
- Pour the gelatin powder into a bowl. Mix in 1 cup of cold water. Stir quickly with a fork or whisk until dissolved and allow to sit for 10 minutes until set.
- In a medium-sized saucepan, add the milk and bring to a boil. Once the milk starts to simmer, turn off and remove from heat. Stir in the evaporated milk, sweetened condensed milk, vanilla, and salt to combine.
- Once the gelatin has set, microwave it on high for 30 to 40 seconds (or heat in double boiler) until it becomes liquid form but be careful that it doesn’t boil. When ready, pour the gelatin into the milk mixture and stir to combine. Let the mixture cool down without refrigerating.
- Get your preferred mold ready. You can use something like a bundt pan or glasses if you want individual portions. Pour in a little bit of milk/gelatin mixture. Add some of the cut up fruit gelatin and pour in more milk-gelatin mixture. Continue layering until you fill the pan. You may have just a little of the milk leftover depending on the size of your pan. Chill in the refrigerator overnight.
- Once the gelatin has set and you are ready to unmold, you can dip the mold into warm water for about 10 seconds, then use a paring knife or small spatula to release one edge of the Jell-O from the mold. This action combined with the heat usually causes the gelatin to slip right out. You can have it unmolded and refrigerated until you are ready to enjoy.
Notes
Gelatina Mosaico, recipe courtesy of Fany Gerson
Salsita Tapatía
Salsita Tapatía
Salsita Tapatía recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Servings: 2 cups
Ingredients
- 2 ripe roma tomatoes
- 1 pound tomatillos husked and rinsed
- 4 to 5 chiles de árbol stemmed
- 1 tablespoon fresh oregano or 1 teaspoon dried oregano
- 1 thin slice of white onion
- 1 teaspoon kosher salt or to taste
Instructions
- In a medium saucepan add the tomatoes and tomatillos and cover with water. Bring to a boil, then reduce to a simmer, and cook until soft, about 10 minutes.
- Place the cooked tomatoes and tomatillos in a blender along with the chiles de árbol, oregano, onion slice, and salt, and puree until smooth. Adjust salt if necessary.
Birriadillas
Birriadillas
Birriadillas recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Servings: 2 birriadillas
Ingredients
- 4 5-inch corn or flour tortillas
- ⅔ cup Jalisco-Style Birria shredded
- ⅔ cup shredded cheese such as asadero, Oaxaca, or quesadilla
- Salsita Tapatía or salsa of your choice
Instructions
- Heat a large non-stick sauté pan or comal over medium heat. Add two tortillas and top with shredded cheese and a generous scoop of shredded birria. Cover with the remaining two tortillas.
- Heat until the tortillas on the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters. Serve with salsita tapatía or salsa of your choice.
Jalisco-style Birria
Jalisco-style Birria
Jalisco-style Birria recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Servings: 8 to 10 servings
Ingredients
- 4 to 5 pounds bone-in lamb shoulder ribs, or leg, or a combination, cut into approximately 3 inch pieces
- ⅓ cup white distilled vinegar
- 4 teaspoons kosher salt or more to taste
- 4 dried ancho chiles stemmed and seeded
- 4 dried guajillo chiles stemmed and seeded
- 4 dried cascabel chiles stemmed and seeded
- 3 dried morita chipotle chiles stemmed
- 6 garlic cloves
- 3 tablespoons fresh oregano or 1 tablespoon dried oregano
- 1 teaspoon cumin seeds
- 1 teaspoon grated nutmeg
- ½ teaspoon ground black pepper
- 4 whole cloves stemmed
For serving:
- Warm corn tortillas
- 2 cups finely chopped white onion
- 2 cups chopped fresh cilantro leaves
- 2 or 3 limes quartered
- Salsita Tapatía or salsa of your choice
Instructions
- Place the meat in a large roasting pan, pour on the vinegar and sprinkle the salt, and rub it all over the meat. Let it sit as you prepare the marinade.
- Heat a comal or small skillet over medium-low heat. Toast the dried chiles for a minute per side, or until lightly toasted. Place in a saucepan along with the garlic and cover with 4 cups of water. Bring to a boil over medium-high heat, then lower heat to medium and simmer for 10 minutes until the chiles have softened and plumped up.
- Using a slotted spoon, transfer the chiles and garlic to the jar of a blender, along with the 4 cups of cooking liquid and the oregano, cumin, nutmeg, black pepper, and cloves and puree until smooth. Cool to room temperature.
- Cover the meat with the adobo, making sure it is all well rubbed. Cover and let sit in the refrigerator, ideally, anywhere from 24 to 48 hours (or at least 2 hours).
- Remove the meat from the refrigerator. Preheat the oven to 375℉.
- Place the meat and all of the marinade in a roasting pan, tightly cover with aluminum foil, and roast in the oven for 2½ to 3 hours. Uncover and continue roasting for another 35 minutes, or until the meat is so tender it is falling off the bones and it is browned on the top. Taste the broth and adjust the salt. You may need to add some water to the pan if it has reduced too much during the cooking.
- When it comes to serving, you have many choices: You can transfer the meat to a platter, moisten with the remaining broth, and assemble the meat in tacos or make birria-dillas (or quesa-birrias). You can garnish the tacos or quesadillas with the onion, cilantro, lime and salsita of your choice, such as the tapatía.
Notes
Birria Estilo Jalisco
Masa Berry Shortcake
Masa Berry Shortcake
Masa Berry Shortcake recipe from Pati’s Mexican Table Season 10, Episode 4 “Los Mariachis”
Servings: 6 servings
Ingredients
For the berry topping:
- 3 cups strawberries hulled and sliced ¼ inch thick
- 1 cup blueberries
- Juice of half a lemon
- 2 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract
For the biscuits:
- 1 cup masa harina
- 1¼ cups all purpose flour plus more to dust work surface
- 1½ tablespoons granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¾ teaspoon kosher salt
- 1⅓ cups heavy cream plus 1 tablespoon for brushing tops of biscuits
- 1½ teaspoons turbinado sugar or brown sugar for sprinkling
For the whipped cream:
- ½ cup heavy whipped cream
- ½ cup sour cream
- ¼ tablespoon confectioners’ sugar
- ½ teaspoon pure vanilla extract
Instructions
To make the berry topping:
- Combine the berries in a large bowl with the lemon juice, sugar, and vanilla. Toss and let sit out at room temperature while you prepare the biscuits and whipped cream.
To make the biscuits:
- Preheat oven to 375℉. Whisk together the masa, flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and stir in 1⅓ cups heavy cream until incorporated. Dust your work surface with flour and knead the dough for one minute until it fully comes together.
- Pat the dough into a ¾ inch thick square. Use a 3 inch biscuit cutter and cut out 6 biscuits. Repat the dough together to cut the last few biscuits. Place on a parchment lined baking sheet. Brush with the remaining tablespoon heavy cream and sprinkle with sugar. Bake for 15-18 minutes, until lightly golden brown. Cool before serving.
To make the whipped cream:
- Combine the heavy cream and sour cream in a large bowl. Use a hand mixer to whip it until it thickens. Add the sugar and vanilla and continue to whip it until it reaches soft peaks.
- To serve, split the biscuits in half after they have cooled. Top with the juicy berries and whipped cream.
Notes
Pastelito con Fresas y Moras
Three Chiles Guacamole
Three Chiles Guacamole
Three Chiles Guacamole recipe from Pati’s Mexican Table Season 10, Episode 4 “Los Mariachis”
Servings: 6 servings
Ingredients
- 1 jalapeño minced
- 1 dried chile de árbol minced
- 1 serrano minced
- Juice and zest of 1 lime
- ¼ cup roughly chopped cilantro
- 2 teaspoons kosher salt
- 4 large ripe Mexican avocados pitted and diced
- 5 ounces (1 cup) multi-colored cherry tomatoes halved
Instructions
- Place all ingredients, except for the avocado and tomatoes, in a molcajete and mash or mix until pasty. Add the avocado and mash until you reach your desired consistency. Fold in the tomatoes, taste and adjust seasoning as needed.
Notes
Guacamole con Tres Chiles
Dulce de Leche Custard
Dulce de Leche Custard
Dulce de Leche Custard recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”
Servings: 8 individual custards
Ingredients
- 4 cups whole milk
- 2 teaspoons vanilla extract
- 1 cup cajeta or dulce de leche
- 8 egg yolks
- 1/2 cup sugar
Instructions
- Place the milk, vanilla extract and cajeta in a medium saucepan over medium heat. Once it comes to a simmer, reduce the heat to low, and cook for 2 minutes more, stirring. Remove from the heat and let it sit until it cools down.
- Preheat the oven to 350℉.
- In a medium bowl, beat the egg yolks with a fork or whisk, until pale yellow and thick, about a minute. Add the cooled milk a ladle at a time, incorporating with the fork or whisk.
- Pour the mixture into the individual ramekins, dividing evenly among all. Place in a baking dish or roasting pan and create a water bath by pouring enough boiling water to reach halfway up the ramekins. Carefully place into the oven. Bake for about 50 minutes, or until the custard has begun to set and the top has created an evident thick layer. It will still look jiggly in the center.
- Remove the pan from the oven, sprinkle the top of each jericalla with sugar. Set oven to broil, return pan with ramekins to broil for 30 seconds or until sugar has melted and browned. Remove from the oven, let cool slightly and remove the ramekins from the water bath.
- The jericalla should be creamy and smooth, but more runny than a pudding. Let cool and chill in the fridge before serving. It will continue to set as it chills.
Notes
Jericalla de Cajeta
Fermented Pineapple Drink
Fermented Pineapple Drink
Fermented Pineapple Drink recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”
Servings: 8 to 10 servings
Ingredients
- 4 liters, or 16 cups, water
- 1 pound piloncillo or dark brown sugar
- 1 cinnamon stick
- 5 whole cloves
- 1 ripe pineapple or about 3 cups
- 1 cup lager beer
Instructions
- Using the traditional big earthenware jug (or a large pot), bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. Simmer, stirring once in a while, for about 10 minutes or until the piloncillo has dissolved.
- While the water is simmering, wash the pineapple thoroughly, and remove the stem and bottom. Cut it into 2 inch cubes, without taking off its rind.
- Once the flavored water is ready, turn off heat and add in the pineapple chunks and cover. Let rest for 2 days, or 48 hours, in a warm area of your kitchen. The mixture will begin to ferment and bubble on the surface. Add a cup of lager beer, stir well, and let it sit for up to 12 hours more. Don’t let it ferment much longer, or you may end up with vinegar instead!
- Strain tepache through a fine strainer or cheesecloth, and serve very cold. You can either refrigerate it or serve over ice cubes.
Notes
Tepache
Red Menudo
Red Menudo
Red Menudo recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”
Servings: 8 servings
Ingredients
For the soup:
- 1/2 cup white distilled vinegar
- 4 cups, plus 5 quarts, water
- 1 tablespoon, plus 1 teaspoon, kosher salt more to taste
- 3 pounds beef tripe preferably equal parts honeycomb tripe and book (bible) tripe
- 2 pounds calves’ feet cut into 2 to 4 pieces, optional
- 1/2 white onion
- 1 head of garlic cut in half horizontally, loose papery outer layer removed
- 1 teaspoon dried oregano
- 15 sprigs fresh mint tied with kitchen twine
For the chile puree:
- 4 dried guajillo chiles stemmed and seeded
- 2 garlic cloves peeled
- 1/2 teaspoon cumin seeds lightly toasted
- 1/2 teaspoon coriander seeds lightly toasted
Garnishes:
- 2 cups coarsely chopped fresh mint leaves
- 2 cups coarsely chopped fresh cilantro leaves and upper stems
- 1 cup finely chopped white onion
- 5 or 6 limes halved
- Ground or crushed dried chiltepín chile or dried chile piquín or chile de árbol
- Dried oregano
- Warm corn tortillas corn tostadas, or crunchy bread, to serve
Instructions
To make the soup:
- Rinse the tripe and calves’ feet, if using, in several changes of cold water.
- In a bowl large enough to hold the tripe and calves’ feet, combine the vinegar, 4 cups of water, and 1 tablespoon of salt, stir to dissolve the salt. Add the tripe, calves’ feet, and enough additional water to cover and soak for 30 minutes. Drain in a colander and rinse well.
- Cut the tripe into bite-size pieces, 1 to 1 1/2 inches.
- Add 5 quarts of water and the onion and garlic in a very large soup pot or a stockpot. If using the calves’ feet, add them to the pot and bring the water to a boil over high heat. Reduce the heat to medium and simmer, partially covered, for 20 minutes. Skim off any foam.
- Add the tripe to the pot, along with the remaining 1 teaspoon salt, the oregano, and mint-sprig bundle, and bring to a boil. Reduce the heat to low and simmer, partially covered, for 4 hours, or until the tripe is soft and tender but still has some texture. Remove the garlic and onion and discard.
Meanwhile, make the chile puree:
- Place the dried chiles and garlic in a small saucepan, cover with water, and bring to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the chiles are softened. Remove from the heat and transfer the chiles and garlic to a blender, along with 1/2 cup of the cooking water. Add the cumin and coriander seeds and puree until smooth. Set aside.
To finish the soup:
- If you used them, remove the calves’ feet from the pot with a slotted spoon and set aside to cool until you can handle them. Then remove the meaty and gelatinous pieces and discard the bones. Cut the meat and gelatinous bits into smaller pieces and stir back into the pot.
- Bring back to a simmer. Add the chile puree, stir well to combine, and simmer for another 20 to 30 minutes to blend the flavors. Taste and adjust the salt.
- Arrange the garnishes in small bowls on the table, and set out the tortillas, tostadas, or bread. Serve and let your guests customize their menudo.
Notes
Menudo Rojo
Chicken a la Valentina
Chicken a la Valentina
Chicken a la Valentina recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Servings: 4 to 5 servings
Ingredients
- 1 4-5 pound chicken cut into serving pieces
- 1 half of a white onion
- 3 garlic cloves
- 2 bay leaves
- 3 teaspoons kosher salt divided
- 4 to 5 large potatoes peeled and cut into cubes
- 1½ pounds ripe tomatoes
- 1½ teaspoons dried oregano
- 3 tablespoons brine from the pickled jalapeños
- 5 tablespoons safflower oil divided
- 1 head romaine lettuce leaves rinsed and dried, thinly sliced
- 4 to 6 radishes halved, thinly sliced
- Pickled jalapeños and carrots
- Bolillos or birotes, homemade or store bought, to serve
Instructions
- In a large pot, place the chicken pieces, along with the onion, garlic, bay leaves, and 2 teaspoons of the salt, and cover with water. Set over high heat. Once it comes to a boil, reduce to medium heat, add the cubed potatoes and simmer for 20 minutes, until the chicken is just cooked through and the potatoes are soft. Using a slotted spoon, transfer the chicken into a strainer and let cool. Transfer the cubed potatoes into another strainer and let cool.
- In a medium saucepan, add the tomatoes and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until completely cooked and soft. Transfer the tomatoes to the jar of a blender along with the oregano, pickled jalapeño brine, and the remaining teaspoon of salt and puree until smooth.
- Rinse and wipe dry the same saucepan used for the tomatoes and set over medium-high heat. Add 1 tablespoon of the oil, once hot, add the pureed tomato sauce and simmer for 5 to 6 minutes until darkened in color and thickened in consistency. Scrape onto a bowl.
- In a large non-stick saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, dunk the potatoes into the tomato sauce, then place in the saute pan and fry for 3 to 4 minutes per side, or until crisped and browned. Scrape onto a large platter and set aside.
- Add the remaining 2 tablespoons of oil to the saute pan, and one by one, dunk the chicken pieces into the tomato sauce, then add to the saute pan. Fry for 3 to 4 minutes per side, flipping as need be, until completely crisped and browned. Place on the same platter as the potatoes.
- Reduce heat to medium, pour in the remaining tomato sauce and simmer for 1 to 2 minutes, stirring constantly, while it bubbles and thickens. Pour the thickened tomato sauce over the chicken and toss to coat.
- Serve with the potatoes, shredded lettuce, radishes and pickled jalapeños. Bring bolillos or birotes to the table to eat along with the chicken, sides and garnishes.
Notes
Pollo a la Valentina
Rice with Poblanos and Corn
Rice with Poblanos and Corn
Rice with Poblanos and Corn recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Servings: 6 servings
Ingredients
- 3 tablespoons vegetable oil
- 2 cups jasmine white rice
- 1 tablespoon unsalted butter
- 2/3 cup finely chopped white onion
- 1 1/2 cups corn kernels from about 2 ears
- 1 1/4 teaspoons kosher salt or more to taste
- 1/2 teaspoon ground allspice
- 4 cups chicken broth or water plus more if needed
- 4 fresh poblano chiles roasted, sweated, peeled, seeded, and cut into 1-x-1/4-inch strips
Instructions
- Heat the oil in a large saucepan over medium-high heat, until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, crackles, and feels heavier as you stir it, 2 to 3 minutes.
- Clear a space in the center of the pan and add the butter. Once it melts, add the onion and corn and cook, stirring and mixing with the rice, for 2 to 3 minutes, until the onion begins to soften. Add the salt and allspice, stir well, and stir in the broth or water. Bring to a boil, add the poblanos, stir once, cover, and reduce the heat to the lowest setting.
- Simmer for 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be tender; if it is not but all the liquid has been absorbed, add 2 tablespoons or so of broth or water, cover again, and cook for a couple more minutes.
- Remove from the heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, taste and adjust the salt, and serve.
Notes
Arroz con Elote y Poblano
Almond Tres Leches Cake
Almond Tres Leches Cake
Almond Tres Leches Cake recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Servings: 1 two-layer 9”x13” cake
Ingredients
Cake:
- 1 1/2 cups (180g) cake flour
- 1 cup (96g) almond flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 large eggs separated
- 1/2 cup (99g) vegetable oil
- 3/4 cup (170g) unsweetened almond milk
- 1 teaspoon almond extract
- 1 cup (198g) sugar
- 1 teaspoon cream of tartar
Tres Leches Soak:
- 1 cup (227g) unsweetened almond milk
- 1 12-ounce can evaporated milk
- 1 14-ounce can sweetened condensed milk
To Assemble:
- 1 cup (340g) apricot jam or marmalade
- 1 cup (114g) slivered almonds, lightly toasted and chopped
- All of the Tres Leches Soak from above
Topping:
- 2 cups (454g) heavy cream
- 1/4 cup (28g) confectioners’ sugar
- 2 teaspoons lime zest
Instructions
- Preheat the oven to 350°F. Lightly grease two 9″x13″ pans; line with parchment and grease the parchment. If you only have one 9”x13” pan, you will need to bake the batter in two batches.
To make the cake:
- In a medium bowl, combine the flours, baking powder, baking soda and salt. Set aside.
- In a large bowl, whisk the egg yolks until creamy and pale. Add the oil, almond milk, and almond extract and continue whisking to combine. Fold the dry ingredients into the egg yolk mixture and mix gently until completely combined.
- In a separate large bowl, using a whisk or a mixer with the whisk attachment, combine the egg whites and cream of tartar and whip until soft peaks form. Slowly add the sugar and continue whipping until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture, stirring until no streaks of white show.
- Divide the batter among the two pans (about 560 grams per pan), gently smoothing the top. Bake for 20 to 22 minutes until a toothpick comes out moist but not wet. Remove the cakes from the oven and let cool completely.
To make the tres leches soak:
- Whisk together the almond milk, evaporated milk, and sweetened condensed milk. Set aside until you are ready to assemble the cake.
To assemble the cake:
- Once the cakes have cooled to room temperature, transfer one 9”x13” layer to a large serving platter. You can also assemble and serve the cake from a clean 9”x13” pan if you don’t have a large platter.
- Poke the cake all over with a fork, and slowly pour on about a cup of the tres leches soak, then spread the apricot jam over the surface. Sprinkle the toasted, chopped almonds over the jam. Place the second 9”x13” layer on top of the first layer and again, poke the cake all over with a fork.
- Slowly pour half of the remaining tres leches soak over the cakes. Let the liquid seep in for 10 to 15 minutes. Pour the remaining tres leches soak over the cakes, cover, and place in the refrigerator for at least 8 hours, or overnight.
To make the topping:
- When ready to serve the cake, whip the cream, confectioners’ sugar and lime zest until the cream holds a medium peak. Spread over the top of the cake and serve.
- Refrigerate any leftover cake, covered, for up to a week.
Notes
Pastel de Tres Leches con Almendras
Avocado and Cucumber Salad
Avocado and Cucumber Salad
Avocado and Cucumber Salad recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Servings: 4 to 6
Ingredients
- 3 large ripe Mexican avocados halved, pitted and cut into chunks
- 1 large English cucumber cut into chunks
- 3 to 4 scallions thinly sliced
- 5 tablespoons Mexican crema
- 2 tablespoons plain yogurt
- Juice and zest of one lime
- 1 small garlic clove peeled and pressed or minced
- 1 jalapeño stemmed and minced
- 2 tablespoons finely chopped cilantro
- 1 teaspoon kosher salt or to taste
- Crumbled cotija cheese for garnish
Instructions
- Combine the avocado, cucumber, and scallion in a large bowl.
- In a small bowl, whisk together the crema, yogurt, lime juice and zest, garlic, jalapeño, cilantro, and salt.
- Pour the crema dressing over the avocado and cucumber salad and toss to combine. Adjust seasoning, sprinkle with cotija, and serve immediately.
Notes
Ensalada de Aguacate y Pepino
Chile Charred Pork Sandwich with Panela Cheese, Crema and Pickled Jalapeños
Chile Charred Pork Sandwich with Panela Cheese, Crema and Pickled Jalapeños
Chile Charred Pork Sandwich recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Servings: 6 to 8 sandwiches
Ingredients
- 6 to 8 bolillos or teleras, homemade or store bought
- 1 cup refried beans
- 1 batch Chile Charred Pork
- 6 to 8 slices of queso panela
- ½ cup Mexican crema
- Sliced pickled jalapeños
Instructions
- Slice bolillos in half lengthwise. Spread a couple tablespoons of refried beans on the bottom halves. Top each bottom half with a generous amount of shredded Chile Charred Pork, a slice of panela cheese, a drizzle of Mexican crema, and a few pickled jalapeños slices. Add the top layer of bread, cut in half, and serve.
Notes
Lonche de Tatemado de Puerco, con Queso Panela, Crema y Jalapeños
Chile Charred Pork
Chile Charred Pork
Chile Charred Pork recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Servings: 6 to 8 servings
Ingredients
- 1 pound pork butt cut into 1- 2 inch cubes
- 1 pound pork ribs cut into individual ribs
- 1/3 cup apple cider vinegar
- 1 tablespoon kosher salt
- 4 guajillo chiles stemmed and seeded
- 2 chiles de árbol preferably Chile de Yahualica from Jalisco, stemmed
- 4 whole cloves stemmed
- 1 teaspoon cumin seeds
- 1 tablespoon sesame seeds
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- 1" piece of true cinnamon or canela or substitute 1 teaspoon ground canela
- 2 garlic cloves peeled
- 1 tablespoon peeled and coarsely chopped fresh ginger
- 2 ounces grated Mexican chocolate
- ½ teaspoon freshly ground black pepper
Instructions
- Place the pork butt and ribs in a large bowl, cover with the vinegar, sprinkle with the salt, and mix. Cover and let sit in the refrigerator for one hour.
- On a preheated comal or skillet set over medium heat, toast the guajillos and chiles de árbol for a minute per side, until lightly toasted and their texture and color have changed (but don’t let them burn), set aside. On the same comal or skillet, toast the stemmed cloves, cumin seeds, sesame seeds, oregano and thyme for just a minute, stirring constantly so they don’t burn. If using the piece of canela stick, toast it for a minute or two.
- Place the toasted chiles as well as the garlic cloves and ginger in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until rehydrated and plumped up.
- In the jar of a blender, add the rehydrated chiles, cooked garlic and ginger, and a cup of the cooking liquid. Add the toasted cloves, cumin seeds, sesame seeds, oregano, thyme, canela stick or ground cinnamon, grated chocolate, ground black pepper and puree until completely smooth. Let cool to room temperature, then cover the pork with this mixture and marinate in the refrigerator anywhere from 24 to 48 hours.
- When ready to cook the meat, preheat the oven to 375°F. Remove the pork from the refrigerator. Once the oven is hot, place the pork in a baking pan or dish, cover with aluminum foil, and roast for 2 hours.
- Remove the foil and roast uncovered for another 30 minutes. The meat should completely fall apart when you shred it with a fork. Eat it in lonches or tortas, or tuck it into soft corn tortillas for tacos.
Notes
Tatemado de Puerco
Mexican Bread Rolls
Mexican Bread Rolls
Mexican Bread Rolls recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Servings: 8 rolls
Ingredients
- 3 1/4 cups (340g) all-purpose flour
- 3 leveled teaspoons instant yeast
- 2 1/2 teaspoons sugar
- 2 teaspoons salt
- 1 1/4 cups (284g) lukewarm water
Instructions
- Mix and knead all of the ingredients — by hand, stand mixer with dough hook, or bread machine — to make a smooth, elastic dough.
- Cover the dough and let it rise until doubled in bulk, about 45 to 60 minutes.
- Gently deflate the dough and turn out onto a lightly floured surface, shape into a ball and divide it into 8 equal pieces (about 85g each).
- One by one, gently flatten each piece a little by pressing it with your fingers against the surface. Bring all the edges inwards, pinching it into a ball shape and pressing to seal. Flip it to have the sealed part on the bottom and roll it a little bit over the top to make it round, then place onto a parchment-lined baking sheet keeping the sealed part on the bottom. Continue with the rest of the dough. Once you are done, brush or spray the 8 balls with water so they will not dry out, cover, and let rest for 10 minutes.
- Preheat the oven to 400°F. Lightly grease (or line with parchment) one baking sheet.
- Working with one piece of dough at a time, use your hands to flatten it into a 4” to 4 1/2″ round. Starting at the bottom edge, lift the two “corners” and fold inward, as if making a folded triangle. Press lightly to seal, then roll up and over again and repeat by folding the bottom edge inward, continuing as if you are making a folded triangle. When finished, you will have a somewhat oval piece of dough that is chubbier in the center.
- Use the palms of your hands to roll out the ends of the oval further, making the ends much thinner than the center.
- Place the bolillos on the prepared baking sheet as you shape them. Repeat with the remaining pieces of dough.
- Brush or spray the 8 shaped bolillo balls with water so they will not dry out, cover and let rise until puffy, 30 to 45 minutes.
- When ready to bake, brush or spray the bolillos with water one more time and take a sharp knife, or lame, and score the bolillos with one long slash from end to end, about 1/4” deep. The bread may deflate a bit; that’s OK, it’ll pick right up in the hot oven.
- Bake until golden, about 20 to 22 minutes.
- Remove the bread from the oven and cool on a rack.
- Store bread, securely wrapped, at room temperature for a couple days or so; freeze for longer storage.
Notes
Bolillos
Chicken and Shrimp Fried Rice Mexicano
Chicken and Shrimp Fried Rice Mexicano
A quick and easy fried rice with chicken and shrimp, incorporating a few Mexican ingredients I always have on hand.
Servings: 4 to 6 servings
Ingredients
- 1½ pounds skinless boneless chicken breasts, cut into bite size pieces
- 1 pound peeled medium sized shrimp cleaned and patted dry
- ½ cup soy sauce
- 1 tablespoon brown sugar or grated piloncillo
- 2 tablespoons unseasoned rice vinegar
- 3 tablespoons sauce from chipotles in adobo sauce more to taste
- 4 garlic cloves peeled and pressed or finely chopped
- 2 tablespoons grated fresh ginger
- 1 serrano or jalapeño chile stemmed and finely chopped
- 9 tablespoons vegetable oil divided
- 3 eggs lightly beaten
- 1 cup diced carrots from about 2 medium sized carrots
- 1½ cups diced fresh asparagus bottoms of stalks peeled and dry base cut off
- 1 cup shelled peas
- 8 to 10 scallions root ends removed, white, light green and green parts sliced, reserving a tablespoon or so for garnish
- 4½ cups cooked white rice cooked from 1½ cups raw rice
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Place the chicken in a bowl, season with salt and pepper to taste. In another bowl, place the cleaned shrimp and season with salt and pepper to taste.
- In a small bowl, combine the soy sauce, brown sugar, rice vinegar, chipotle in adobo sauce, garlic, ginger and chile, and mix well to combine. Set aside.
- In a medium non-stick skillet, heat one tablespoon of the oil. Once hot, add the beaten eggs, sprinkle with a bit of salt and pepper. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked in the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite size pieces. Set aside.
- In an extended large sauté pan or wok, set over high heat, heat 2 tablespoons of the oil. Once very hot but not smoking, add the chicken, cooking it in batches if need be to avoid overcrowding the pan. Cook for 2 to 3 minutes per side, scrape onto a large bowl. Add 2 more tablespoons of the oil. Repeat with the shrimp, cooking them in batches if need be, for 1 to 2 minutes per side, just until browned and crisp on the outside but not over cooked. Scrape onto the bowl with the chicken.
- In the same pan, add 2 more tablespoons the oil, reduce the heat to medium high and add the carrots and asparagus. Sprinkle with salt and pepper to taste, and let them cook for 3 to 4 minutes until softened but still with a firm bite. Add the peas and the scallions, stir, and cook for another couple minutes. Scrape onto a separate bowl and set aside.
- Heat the remaining 2 tablespoons of oil in the same pan and raise heat to high. Once hot, add the rice, cook it in the oil for a minute or two as you stir. Whisk the soy sauce mixture and pour it over the rice. Add the vegetables, the chicken, the shrimp and the omelet pieces, and toss to combine. Let it all cook together for a minute or two and serve. Garnish with the reserved scallion slices.
Notes
Arroz frito mexicano con pollo y camarón
My Favorite Green Rice
My Favorite Green Rice
Flavored with poblano chile, cilantro, and onion, the arroz verde will change any notion you may have that rice is aboring side dish.
Servings: 6 to 8 servings
Ingredients
- 2 cups white rice or jasmine white rice
- 2 poblano chiles seeded and cut into chunks
- 1/2 cup water plus 2 tablespoons more if needed
- 2/3 cup cilantro leaves
- 2 garlic cloves
- 1 1/2 teaspoons kosher or sea salt
- 2 1/2-3 cups homemade chicken broth or store bought
- 3 tablespoons vegetable oil
- 1/3 cup coarsely chopped white onion
- 1 tablespoon freshly squeezed lime juice or more to taste
- 1/2 cup crumbled queso fresco Cotija, farmer cheese, or mild feta (optional)
Instructions
- Soak the rice in a bowl of hot water to cover for about 5 minutes. Drain in a sieve and rinse under cold water until the water runs clear; drain well.
- In a blender or food processor, puree the chiles with the 1/2 cup water, cilantro, garlic, and salt until smooth. Pass the puree through a fine sieve into a large liquid measuring cup; note the amount and set aside. Pour enough of the chicken broth into another liquid measuring cup to make 4 cups liquid total—you want to keep the two liquids separate, since you will add the puree first.
- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the color changes to a milky white, 3 to 4 minutes. Add the onion and sauté until slightly softened, 1 to 2 minutes.
- Pour in the poblano puree and cook until it darkens, thickens, and has mostly been absorbed by the rice, 2 to 3 minutes. Stir in the chicken broth and lime juice, bring to a rolling boil, cover, and reduce the heat to the lowest possible setting. Cook until most of the liquid has been absorbed but there is still some moisture in the pan, about 15 minutes. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add 2 tablespoons water, cover again, and cook for a couple more minutes. Let the rice rest, covered, for at least 5 minutes.
- Fluff the rice with a fork and serve with the crumbled cheese on top, if using.
Notes
Arroz Verde
The New York Times: Camarones Embarazados, the Grilled Shrimp Recipe That Brings the Beach to You
You’d have to try to miss the camarones embarazados on a walk along the beaches of Banderas Bay. Makeshift grills encased in bricks or rocks, exhaling the last puffs of smoke from early-morning cooking sessions, dot the shores. Soaked in a rich, burnished-red adobo sauce, head-on shrimp are threaded onto extra-long skewers, grilled until crisp and stuck in sand mounds, tempting passers-by.
Ask locals and they’ll tell you camarones embarazados have been part of the culture of Puerto Vallarta, Mexico, “desde siempre” — since forever. Juan Manuel Gómez Encarnación, a renowned local historian, recalled kids selling them at the beach as early as the 1940s.
Read the full story here.