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Blog
Mexican cuisine is riding such a high wave these days.…
Recipes
Colorado Chile Short Rib Volcanes Colorado Chile Short Rib Volcanes recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life” 8 to 10 corn tortillasKosher or coarse sea salt to taste1 pound Mennonite, Chihuahua, Asadero, quesadilla, or Monterey Jack cheese (grated)1 batch Colorado Chile Short RibsJalapeño and Chile de…
Recipes
Jalapeño and Chile de Árbol Guacamole Jalapeño and Chile de Árbol Guacamole recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life” 1 dried chile de árbol (stemmed)1 slice white onion ((about 1 ounce) finely chopped)1 jalapeño chile (stemmed and finely chopped, with or without seeds)¼ cup finely chopped…
Recipes
Colorado Chile Short Ribs Colorado Chile Short Ribs recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life” 3 pounds beef short ribs (cut flanken-style ½ to ⅔ inch thick, rinsed and patted dry)10 to 12 (about 2 ounces) dried Colorado, Guajillo, New Mexico, or California chiles (stemmed and…
Recipes
Pumpkin Apple Empanadas Pumpkin Apple Empanadas recipe from Pati’s Mexican Table Season 13, Episode 4 “Revolutionary Bites” Pumpkin Apple Filling:2 piloncillo cones ((16 ounces) or 2 cups brown sugar)1 cup waterJuice of an orange ((about ½ cup))1 2-inch piece of canela or true cinnamon stick2 whole cloves (stems discarded)1½ pounds…
Recipes
Egg Scramble with Greens, Chiles, Scallions and Tomato Egg Scramble with Greens, Chiles, Scallions and Tomato recipe from Pati’s Mexican Table Season 13, Episode 9 “Hidden Guachochi” 1 pound quelite leaves and tender part of stems (such as purslane, amaranth leaves, chepil or chipilín, romeritos, chaya, or huauzontle, or can…
Recipes
Chile Verde Stacked Enchiladas with Eggs Chile Verde Stacked Enchiladas with Eggs recipe from Pati’s Mexican Table Season 13, Episode 4 “Revolutionary Bites” 2 tablespoons vegetable oil (plus more for frying tortillas)1 tablespoon unsalted butter3/4 of a white onion (halved and slivered (about 2 cups), plus more chopped for assembling…
Recipes
Bride’s Fingers Cookies Bride’s Fingers Cookies (Dedos de Novia) recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors” 8 tablespoons (1 stick) unsalted butter (at room temperature)8 tablespoons vegetable shortening1 cup (about 4 ounces) confectioners’ sugar (plus more for coating the cookies)2 Eggland’s Best eggs (yolks only)2…
Recipes
Chihuahua-Style Barbacoa Chihuahua-Style Barbacoa recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors” 3 pounds sirloin cap ((see note) fat cap trimmed to ¼-inch thick, cut into 2-inch chunks)2 pounds beef short ribs (with bone)1 plum tomato (fresh or canned whole, quartered)1/2 white onion (peeled and quartered)3…
Recipes
Chile de Árbol Mixed Salsa Chile de Árbol Mixed Salsa (Salsa Mixta) recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors” ½ pound tomatillos (husked and rinsed)½ pound ripe plum tomatoes10 to 12 dried chiles de árbol (or to taste, stemmed (with seeds))3 garlic cloves (peeled)¾ teaspoon…