Entree

Chicken a la Valentina

Posted on by Pati Jinich
Pollo a la Valentina
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4.88 from 8 votes

Chicken a la Valentina

Chicken a la Valentina recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Cook Time45 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: chicken, jalapeno, Potato, Tomato
Servings: 4 to 5 servings
Author: Pati Jinich

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

Picadillo

Posted on by Pati Jinich
picadillo recipe
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4.58 from 7 votes

Picadillo

Picadillo recipe from Pati's Mexican Table Season 9, Episode 901 "Tucson: Gateway to Sonora"
Prep Time20 minutes
Cook Time20 minutes
Course: Basic Recipe, Filling
Cuisine: Mexican
Keyword: almonds, capers, carne, cerdo, filling, ground pork, olives, Picadillo, pork, raisins, spiced
Servings: 4 cup approximately
Author: Pati Jinich

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup white onion finely chopped (usually 1/2 onion)
  • 3 garlic cloves peeled and finely chopped or pressed
  • 1 pound pork loin or tenderloin finely chopped or ground
  • 3/4 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 5 whole cloves stem removed and top ground
  • 1 pound ripe tomatoes diced (can substitute a 15-ounce canned crushed or diced)
  • 1/4 cup slivered almonds
  • 1/4 cup diced manzanilla olives stuffed with pimentos
  • 1/4 cup diced pickled jalapeños
  • 3 tablespoons capers chopped
  • 3 tablespoons raisins

Instructions

  • Heat the oil in a large sauté pan or skillet over medium high heat. Once hot add the onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and cook for another minute, until softened. Add the meat, salt, pepper, allspice, cinnamon and cloves, and cook for about 6 to 8 minutes, stirring often, until the meat browns a little and its juices begin to evaporate.
  • Add the tomatoes and cook for another 8 to 10 minutes, until they release their juices and soften. Stir in the almonds, olives, pickled jalapeños, capers and raisins, mix well and cook for another 10 or 12 minutes, stirring often, until all the ingredients and flavors are nicely blended. The mixture should be moist but not wet.

Birria

Posted on by Pati Jinich
Birria
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4.88 from 8 votes

Goat Meat Stew Tacos

Birria recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa's Countryside”
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: avocado leaves, birria, cilantro, corn tortillas, goat, guajillo chiles, lamb, lime, onion, tacos
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

For the Birria:

  • 4 to 5 pounds goat meat bone-in, cut into about 3-inch pieces (you may substitute lamb)
  • 1/4 cup white distilled vinegar
  • 6 teaspoons kosher or sea salt divided
  • 3 quarts water plus more to soak the meat
  • 4 to 5 large dried avocado leaves
  • 3 ounces (about 10) guajillo chiles stemmed and seeded

For serving:

  • Warm corn tortillas
  • 2 cups finely chopped white onion
  • 2 cups chopped cilantro leaves
  • 2 to 3 limes quartered

Instructions

  • Place the meat in a large bowl and cover with cool water. Add the vinegar and 2 teaspoons salt and let sit for 20 to 30 minutes. Rinse well with cold water.
  • Place the rinsed meat in a large casserole, cover with at least 3 quarts water, add 4 teaspoons salt, and stir. Set over high heat and let it come to a rolling boil, reduce the heat to low, remove whatever foam may have come to the surface, cover, and cook for 2 hours.
  • Set a comal or small saute pan over medium-low heat. Once hot, toast the avocado leaves, flipping as they cook, for about a minute until fragrant.
  • Place the chiles in a small saucepan, cover with water, and set over medium-high heat. Simmer for 10 minutes, until the chiles are completely rehydrated and plumped up. Place the chiles in the jar of a blender, along with a cup of the cooking liquid, and puree until completely smooth.
  • Uncover the meat, add the guajillo chile puree, stir, and drop in the toasted avocado leaves. Cover again and continue cooking for another 2 hours, or until the meat is succulent, juicy, tender, and falling apart when a fork is inserted.
  • Serve the meat in bowls along with the broth. At the table, have warm corn tortillas, chopped white onion, chopped cilantro, and quartered limes for people to assemble their birria tacos and to season the broth. You can also chase the tacos with the broth.

Notes

Birria

Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce

Posted on by Pati Jinich

Amaranth Panko Crispy Chicken
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5 from 3 votes

Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce

Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce recipe from Pati's Mexican Table Season 3, Episode 8 “Asian Influences in Mexican Cooking”
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Main Course
Cuisine: Mexican
Keyword: amaranth seeds, chicken, fried, Maggi sauce, mexican crema, panko, pati's mexican table, Sriracha sauce, Sweetened Condensed Milk
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the chicken:

  • 2 large eggs
  • 1/4 cup milk
  • 1 cup panko breadcrumbs
  • 1 cup amaranth seeds (if not using amaranth, add another cup of panko)
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 6 boneless skinless chicken breasts pounded thin
  • vegetable oil for cooking the chicken

For the dipping sauce:

  • 1/4 cup Sriracha sauce
  • 1 cup Mexican crema or Latin-style cream or substitute sour cream
  • 1 teaspoon Maggi sauce
  • 1 tablespoon sweetened condensed milk

Instructions

To make the dipping sauce:

  • In a mixing bowl, combine the Sriracha sauce with the Mexican crema, the Maggi sauce and the sweetened condensed milk until fully mixed.

To make the chicken:

  • Place 1 chicken breast at a time in between 2 sheets of parchment paper or plastic wrap and pound with a meat mallet or skillet, or roll with rolling pin, to flatten. In a medium-to-large bowl, beat together the eggs and milk. In another bowl or on a plate, combine the panko breadcrumbs, amaranth seeds and salt.
  • Submerge each chicken breast in the egg mixture, then coat it on both sides, pressing slightly, with the panko-amaranth mixture so the whole breast is covered. Set aside on a cutting board or baking sheet. If making ahead, layer sheets of plastic wrap or parchment paper between the prepared breasts, wrap tightly, and refrigerate or freeze.
  • Pour enough oil into a large skillet to reach 1/4-inch up the sides. Heat the oil over medium heat for about 2 to 3 minutes until it is hot but not smoking, then place as many chicken breasts as will fit in a single layer without crowding the pan. If the edges aren’t bubbling in the oil, raise the heat to medium-high. Resist the urge to move the breasts around in the pan, as this my cause the amaranth coating to fall off. Cook for 2 to 3 minutes on one side until golden brown, then gently flip and repeat on the other side. When the second side has crisped, remove the breasts from the pan and set them on a paper-towel-covered plate or wire rack. Repeat with remaining chicken pieces, adding more oil if needed.
  • If you’re not eating immediately, place the fried chicken breasts in a baking dish and keep them warm in a 250°F oven. Serve with the dipping sauce.

Notes

Pollo Empanizado con Panko y Amaranto con Crema Picante