Entrees

Pan Seared Halibut with Five Pepper Sauce

Posted on by Pati Jinich
Pan Seared Halibut with Five Pepper Sauce
Print Recipe
4.23 from 9 votes

Pan Seared Halibut with Five Pepper Sauce

Pan Seared Halibut with Five Pepper Sauce from Pati's Mexican Table, Season 7,  Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time30 minutes
Cook Time5 minutes
Total Time35 minutes
Keyword: fish, halibut, peppers, red snapper, rockfish, white fish
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1 red onion halved and slivered
  • 1 yellow bell pepper stemmed, seeded, julienned
  • 1 red bell pepper stemmed, seeded, julienned
  • 1 green bell pepper stemmed, seeded, julienned
  • 1 chile manzano stemmed, seeded, julienned
  • 1 jalapeño sliced into rounds
  • 1 cup peanut oil plus more for searing the fish
  • 2 tablespoons toasted sesame oil
  • 1 cup white wine vinegar
  • 1/4 cup brown sugar or grated piloncillo
  • 1 cup fish chicken, or vegetable broth
  • 2 teaspoons kosher or sea salt plus more to season the fish
  • 2 tablespoons freshly squeezed lime juice
  • 6 6-oz halibut rockfish or red snapper fillets (or any mild white fish)
  • 1 cup fresh basil leaves thinly sliced, for garnish
  • Corn tortillas for serving

Instructions

  • To make the five pepper sauce: Place the red onion, bell peppers, chile manzano and jalapeño in a medium heatproof bowl and set aside. Heat the peanut oil and sesame oil in a saucepan set over medium heat for a couple minutes. Once hot, pour in the vinegar, stir, and cook for a minute. Add the sugar, stir, and cook until it completely dilutes. Add the broth and the salt, stir, and cook for another 3 to 4 minutes, until the liquid has reduced and thickened. Remove from the heat. Pour it over the vegetables while hot. Add the lime juice, taste for salt, stir and let sit while you cook the fish.
  • Heat a couple tablespoons of peanut oil in a nonstick skillet set over medium-high heat. Season the fish fillets with salt and pepper to taste. Sear the fish for 5 to 6 minutes per side, depending on the thickness of the fish, or until it can be flaked with a fork.
  • Transfer the fish to a platter and dress with the five pepper sauce. Serve with warmed corn tortillas.

Notes

Pescado con Salsa Agridulce Picante

Cali-Baja Fish Tacos

Posted on by Pati Jinich
Cali-Baja Fish Tacos
Print Recipe
4.45 from 9 votes

Cali-Baja Fish Tacos

Cali-Baja Fish Tacos recipe from Pati's Mexican Table Season 7, Episode 3 "Ensenada's Epic Seafood"
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: Antojo, Baja, California, Cod, fish, Mexican, Taco, Tilapia
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 2 egg whites
  • 1 cup all-purpose flour plus extra flour for dusting the fish
  • 1 teaspoon kosher salt or sea salt or to taste, plus more to season the fish
  • 1/8 teaspoon ground cumin
  • 1 cup Mexican beer preferably a light beer (but anything short of a very dark bitter beer will work)
  • Safflower or canola oil for frying
  • 1 pound mild firm white fish such as cod, haddock, or halibut, cut into 1x4-inch strips
  • Freshly ground black pepper to taste

To Serve:

Instructions

  • In the bowl of a standing mixer, set with the paddle attachment, beat the egg whites at medium speed until stiff, but not dry, peaks form. Remove the bowl from the mixer.
  • In another bowl, combine the all-purpose flour with the salt and cumin and whisk in the Mexican beer. In 4 additions, gently fold the flour mixture into the egg whites, taking care not to deflate the egg whites.
  • Pour the oil into a heavy, wide skillet or casserole to a depth of ¼” and heat over medium heat for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of fish 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.
  • While the oil is heating, you can season and flour the fish strips. Season them lightly with salt and pepper. Place flour on a plate, and gently press each fish strip into the flour, flip over and flour the other side. Tap off excess flour and place on the rack.
  • When the oil is hot, one by one, dip the floured fish strips into the batter and immediately, but gently, place into the hot oil. Add as many as you can without crowding the pan. Fry until crisp and lightly golden brown, which should take 2 to 3 minutes; then flip and fry on the other side, for another 2 to 3 minutes or until crisp and lightly golden.
  • Remove with tongs - the type with the heat-proof coating on the ends are best, if you want to avoid tearing the batter - or a slotted spoon and place on the paper towel-covered rack. Cover loosely with foil to keep warm. Serve on a flour tortilla with salsa macha and creamy slaw. Optional, pickled red onion and a jalapeño marinated in fresh squeezed lime juice and salt to taste.

Notes

Tacos de Pescado Cali-Baja

Whole Fried Snapper with Hibiscus, Epazote and Oregano

Posted on by Pati Jinich
Huachinango Frito con Jamaica, Epazote y Oregano
Print Recipe
5 from 6 votes

Whole Fried Snapper with Hibiscus, Epazote and Oregano

Whole Fried Snapper with Hibiscus, Epazote and Oregano from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chiles de arbol, fish, flowers, hibiscus, mojarras, pati's mexican table, red snapper
Servings: 4 to 6 Servings
Author: Pati Jinich

Ingredients

  • 1 cup dried hibiscus flowers chopped
  • 1/4 cup dried epazote leaves
  • 1/4 cup dried oregano
  • 2 to 3 chiles de arbol stemmed, toasted and chopped
  • 1 cup tablespoon all-purpose flour plus 1 tablespoon to coat the fish
  • 2 1/2 teaspoons kosher or sea salt divided, more to taste
  • 1 teaspoon freshly ground black pepper
  • Zest of 1 lime
  • Zest of 1 orange
  • Vegetable oil for frying fish
  • 4 to 6 whole mojarras (or 2-3 pounds red snapper) opened and cleaned up
  • Juice of 2 limes
  • Juice of 2 oranges
  • 1/2 cup sliced scallions white and light green parts
  • 1/2 cup chopped cilantro leaves and upper part of the stems
  • Corn tortillas to serve

Instructions

  • To make the hibiscus powder: In a food processor, add the chopped hibiscus flowers, dried epazote, dried oregano, chiles de arbol, 1 tablespoon flour, 2 teaspoons of the salt and the black pepper. Pulse until completely ground. Incorporate the lime and orange zest, pulse again until mixed. Set aside.
  • Fill a large heavy cast iron pan or casserole halfway with oil set over medium heat to preheat.
  • Meanwhile, spread 1 cup of flour on a baking sheet. Rinse the fish and pat dry very well. Using a sharp knife, make 3 to 4 diagonal slices into both sides of the fish, going into the skin and meat, but stopping at the bones. Reserve 3 tablespoons of the hibiscus powder and set aside. Use the remaining hibiscus powder to season inside of the slices and over the fish. Then, one by one, place the seasoned fish on the baking sheet and pat them with the flour, giving them a light coat.
  • Test the oil with a small piece of fish to make sure that it will actively bubble around the fish. Then, one by one or two by two, without crowding the pan, drop in the fish and fry for 6 to 8 minutes per side, making sure that it is completely cooked – the meat should flake with a fork.
  • Transfer to a cooling rack or a cutting board covered with paper towel. Once you are done with all the fish, and they have drained, place on a large platter.
  • To make the hibiscus citrus chunky, chunky sauce: Combine the 3 reserved tablespoons of hibiscus powder, the lime juice, orange juice, and ½ teaspoon of the salt in a small mixing bowl. Stir and add the scallions and cilantro, mix well. Taste and add more salt if need be.
  • Serve the fish along with the hibiscus citrus chunky, chunky sauce and warm corn tortillas.

Notes

Huachinango Frito con Jamaica, Epazote y Orégano 

Veggie Loaded Mexican Lasagna

Posted on by Pati Jinich
Veggie Loaded Mexican Lasagna
Print Recipe
4.56 from 9 votes

Veggie Loaded Mexican Lasagna

Veggie Loaded Mexican Lasagna recipe from Pati's Mexican Table Season 7, Episode 9 "The Godmother of Cabo Cuisine"
Prep Time45 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: Italian, Mexican
Keyword: Corn, Lasagna, Mushroom, Poblano, Spinach, Vegetable, Vegetarian, Zucchini
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

For the Spinach and Mushroom filling:

  • 1 pound baby spinach
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 leek halved, rinsed, thinly sliced (about 2 cups)
  • 14-16 scallions white and light green parts thinly sliced (about 1 ½ cups)
  • 2 garlic cloves peeled and finely chopped or pressed
  • 8 ounces mushrooms cleaned and sliced
  • 2 teaspoons kosher or sea salt or to taste
  • Freshly ground black pepper
  • 2 eggs lightly beaten
  • 2 cups requesón or ricotta cheese

For the Zucchini, Poblano and Corn filling:

  • 2 zucchinis (about 1 pound) diagonally and thinly sliced to about 1/8”
  • 1 1/2 teaspoons kosher or sea salt or to taste, divided
  • Freshly ground black pepper to taste
  • 4 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 1 1/2 large white onions halved, slivered
  • 4 poblano peppers roasted, sweated, cleaned, peeled and cut into julienne or slices
  • 1 ear of corn kernels shaved off (about 1 cup)

For the Salsa Roja (makes about 4 cups):

  • 2 pounds ripe tomatoes
  • 2 garlic cloves
  • 1 serrano or jalapeño chile more to taste
  • 1 1-inch thick slice of a large white onion (about 2 ounces), peeled
  • 1 teaspoon kosher or sea salt or to taste
  • 3 tablespoons tomato paste
  • 1 tablespoon vegetable oil
  • 1 cup chicken or vegetable broth

To assemble the Lasagna:

  • 2 tablespoons unsalted butter for greasing baking dish
  • 1 pound lasagna noodles
  • 2 cups grated Oaxaca or mozzarella cheese
  • 1 cup (8 ounces) grated Cotija cheese or Parmesano Reggiano

Instructions

To make the spinach and mushroom filling:

  • Bring salted water to boil in a medium saucepan. Once it is boiling, add the spinach and cook just for a minute, until it completely wilts. Drain and squeeze out as much water as possible with cheesecloth, a clean kitchen towel, or a wooden spoon. When cool enough to handle, coarsely chop and set aside.
  • Heat the olive oil and butter in a large skillet over medium heat, add the leek and scallions and cook for 4 to 5 minutes, until softened. Add the garlic, stir, and cook for a minute, until fragrant. Raise the heat to medium high, wait a minute, and add the sliced mushrooms. Sprinkle in a teaspoon salt and black pepper, let them brown for a minute or two, and continue to cook until they let out their juices and begin to brown again, 4 to 5 minutes more. Once their juices have almost evaporated, add the chopped spinach, mix well, and continue cooking for another 4 to 5 minutes, until all the spinach juices evaporate. Turn off the heat, set aside, and let cool to room temperature.
  • In a small bowl, beat the eggs, add the requeson or ricotta cheese, the remaining teaspoon salt, and mix well. Combine with the spinach and mushroom mixture and set aside.

To make the zucchini, poblano and corn filling:

  • Heat 2 tablespoons of olive oil in a large nonstick skillet set over medium-high heat and season the zucchini slices with about ½ teaspoon salt and pepper to taste. Once the oil is hot, working in batches, brown the zucchini slices for a minute or so per side and transfer to a platter covered with paper towels. Set aside when you are done.
  • Reduce the heat to medium, add 2 more tablespoons of olive oil and the butter. Once the butter has melted, stir in the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 7 to 8 minutes, until they have completely wilted and have browned around the edges. Add the poblano pepper strips and 1 teaspoon salt, stir, and continue to cook for another couple minutes. Make room in the middle of the pan, add the corn kernels and cook for a couple minutes, stirring to combine with the rest of the mix. Remove from the heat and taste for salt, adding more if need be. Set aside.

To make the salsa roja:

  • Place the tomatoes, garlic and chiles in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 10 minutes, until the tomatoes are cooked and mushy. Place the tomatoes, garlic and chiles into a blender, along with the onion and salt and process until completely smooth.
  • Heat the oil in medium saucepan set over medium heat. Once the oil is hot, pour in the pureed tomato mixture, cover partially with a lid and simmer for 5 minutes, stirring here and there. Add the tomato paste and mix well. Pour in the chicken broth, stir, and cook for another 5 minutes, until well seasoned and thickened. Set aside.

To assemble the lasagna:

  • Generously butter a 9”x13” baking dish. Bring salted water to a boil in a large pot. Cook the lasagna noodles per package instructions, or for 8 to 9 minutes, stirring them as they cook so they won’t stick. Drain and immediately lay them out them on an oiled baking sheet.
  • Set a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
  • Spread about 1/2 cup tomato sauce onto the bottom of the buttered baking dish. Place a layer of cooked lasagna noodles over the sauce, draping them so they coat the entire surface. Spread half the spinach and mushroom filling over the noodles.
  • Place a second layer of cooked lasagna noodles. Top with half of the poblano and corn mixture and half of the zucchini slices. Cover with about a cup of the salsa roja.
  • Place a third layer of cooked lasagna noodles. Top with the other half of the spinach and mushroom filling.
  • Place a fourth layer of cooked lasagna noodles. Add the remaining half of the poblano and corn mixture, the rest of the zucchini slices, and about a cup of the salsa roja.
  • Place fifth layer of cooked lasagna noodles and cover with the remaining cup of tomato sauce. Add the grated Oaxaca or mozzarella cheese, and top with the Cotija cheese or parmesano reggiano.
  • Cover the baking dish loosely with aluminum foil, making sure it is tight all around the edges, but that there is a lot of space over the cheese - like a tent or bubble - so the aluminum is not very close to the cheese on top.
  • Place baking dish on a baking sheet and put into the oven. Bake for 40 minutes, then carefully remove the aluminum foil and return to the oven for another 25 to 30 minutes. The top should have melted, browned and begun to crisp along the edges. Remove from the oven and let the lasagna sit for 10 minutes before cutting into it.

Notes

Lasaña de Verduras a la Mexicana

Chipotle Butternut Squash Risotto

Posted on by Pati Jinich
Chipotle Butternut Squash Risotto
Print Recipe
4.84 from 6 votes

Chipotle Butternut Squash Risotto

Chipotle Butternut Squash Risotto, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: butternut squash, pati's mexican table, Recipe, rice, risotto, Vegetarian
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1 butternut squash (2 to 3 pounds) peeled seeded, cut into 1/4” dice
  • 1/4 cup olive oil plus 3 tablespoons
  • 1 teaspoon chipotle chile powder
  • 2 teaspoons kosher or sea salt divided, or to taste
  • 6 to 7 cups chicken broth
  • 1 cup requesón or mascarpone cheese
  • 1 to 2 tablespoons sauce from chipotles in adobo
  • 1 tablespoon maple syrup
  • 1 1/2 cup finely chopped leeks
  • 1 1/2 cup finely chopped white onion
  • 1/2 cup water
  • 2 cups Arborio rice
  • 1 cup white wine
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Cotija cheese
  • 1/4 cup chopped fresh epazote leaves
  • 1/4 cup chopped fresh cilantro leaves

Instructions

  • Set a rack in upper third part of the oven and preheat to 400 degrees Fahrenheit.
  • Place the butternut squash on baking sheet, drizzle 3 tablespoons of olive oil, sprinkle with the chipotle chile powder and 1 teaspoon of the salt and toss. Place in the oven and roast for 20 to 25 minutes, until cooked and very soft. Scrape onto a bowl and set aside.
  • Pour the chicken broth into a saucepan set over medium-low heat. Bring to a simmer, then reduce heat to low.
  • While your both comes to a simmer, combine the requeson or mascarpone cheese with the sauce from chipotles in adobo and the maple syrup in a small bowl. Season with salt to taste and set aside.
  • Before moving on, be ready with your roasted butternut squash and chicken broth that should be at a low simmer, if need be, raise heat to medium.
  • Heat ¼ cup olive oil in an extended casserole or Dutch oven set over medium heat. Once hot, add the leeks, onion and ½ teaspoon of the salt, and cook for 8 to 10 minutes, stirring often, until softened and wilted. Pour in the water and continue to cook and stir until the water has completely evaporated, the vegetables have become even softer, and they begin to glisten with the oil.
  • Incorporate the rice and stir well to combine with the vegetables and coat in the oil. Add the remaining ½ teaspoon salt, stir, and cook 3 to 4 minutes. The rice should start to smell toasty, but it shouldn’t brown.
  • Pour in the wine, stir, and cook 2 to 3 minutes more until it completely evaporates, then immediately add a large ladleful of the simmering broth. Cook at a simmer until it is absorbed and you can see the bottom of the casserole when you stir.
  • Add the next ladle of broth, along with about a fourth of the roasted butternut squash, simmer and cook until the liquid is absorbed again. Repeat 3 more times, adding another ladle of broth and a fourth of the squash each time, until all the squash has been added.
  • Continue adding broth by the ladleful until the risotto is cooked al dente. Add a cup more broth and stir before you turn it off; it should be quite soupy, yet the broth should be thick.
  • You may have used only 6 cups of the broth or all 7 cups, depending on the heat of your stovetop and the weather where you live. What matters is the rice is still al dente and the consistency still seems a bit soupy.
  • Turn off the heat, top with the butter and the seasoned requeson or mascarpone cheese. Stir well to mix. Sprinkle on the grated cotija and the epazote and cilantro and serve.

Notes

Risotto de Calabaza al Chipotle

Almond, Guajillo and Garlic Flounder

Posted on by Pati Jinich
Almond, Guajillo and Garlic Flounder
Print Recipe
4.25 from 4 votes

Almond, Guajillo and Garlic Flounder

Almond, Guajillo and Garlic Flounder, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: almond, fish, flounder, Guajillo, pati's mexican table, Recipe, seafood, sole
Servings: 4 Servings
Author: Pati Jinich

Ingredients

  • 1 pound flounder or sole fish fillets
  • 1/2 teaspoon kosher or sea salt
  • Freshly Ground black pepper to taste
  • 3 tablespoons unsalted butter divided
  • 3 tablespoons vegetable oil divided
  • 15 garlic cloves peeled and sliced
  • 2 chiles guajillo stemmed, seeded, thinly sliced
  • 1/3 cup slivered almonds
  • 2 limes halved

Instructions

  • Season the fish fillets with the salt and pepper.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick skillet set over medium-high heat. Once the butter melts and bubbles, add the fish fillets in a single layer, without overcrowding the pan (you can also cook them in two batches).
  • Sear for 1 to 2 minutes per side. Before flipping, run a metal spatula under the fish to make sure there is a layer of butter and oil beneath the fish to make it easier to turn. Flip and cook for 1 or 2 minutes on the other side, until the fish is cooked though and can be flaked with a fork.
  • Place the cooked fish on a serving platter.
  • Add the remaining 1 tablespoon butter and 1 tablespoon oil to skillet, scrape the bottom of the pan well. Add the garlic and chiles guajillo, stir, and cook for half a minute before adding the slivered almonds. Stir as it all browns and crisps, no more than a minute. Scrape over the fish. Serve with halved limes and insist that your guests squeeze lime juice over the fish before they eat it.

Notes

Pescado al Ajillo con Almendras y Guajillo 

Sanborns’ Swiss Chicken Enchiladas

Posted on by Pati Jinich
Sanborns’ Swiss Chicken Enchiladas
Print Recipe
4.30 from 10 votes

Sanborns’ Swiss Chicken Enchiladas

Sanborns’ Swiss Chicken Enchiladas, from Pati’s Mexican Table Season 7, Episode 12 "Photographic Food Memories"
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, corn tortillas, Enchilada, Oaxaca cheese, pati's mexican table, Recipe, serrano chiles, tomatillos
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds tomatillos husked, scrubbed and rinsed, and quartered
  • 2 garlic cloves peeled
  • 1/2 cup coarsely chopped white onion
  • 1 to 2 serrano chiles stemmed, seeding optional
  • 1 1/2 cups coarsely chopped cilantro leaves and upper part of stems
  • 1 teaspoon kosher or sea salt or to taste
  • 1/4 cup water
  • 1 tablespoon canola or safflower oil
  • 1 cup chicken broth, or vegetable broth, or water homemade or store-bought
  • 1 cup Mexican style cream, Latin-style cream or heavy cream
  • 12 Corn tortillas
  • 3 cups shredded cooked chicken
  • 3 cups Oaxaca or Muenster cheese, grated

Instructions

  • In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), cilantro, salt and water. Puree until completely smooth.
  • Heat the oil in a medium saucepan set over medium heat until hot but not smoking. Add the pureed tomatillo mixture, being careful as it will sear and splutter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.
  • Stir in the broth, cover partially, and simmer for 5 minutes more. Turn off the heat and stir in the cream. Set aside.
  • Prepare the tortillas for enchiladas by either heating them on a comal or passing them through hot oil.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Pour about 1 cup of the cooked salsa verde into a 9”x13” baking dish. One by one, place a tortilla on a plate or cutting board and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in the baking dish. Continue with the rest of the tortillas.
  • Pour the remaining cooked salsa verde over the enchiladas and sprinkle the grated cheese on top. Place in the oven and bake for 10 to 15 minutes, or until the cheese has completely melted and begun to lightly brown.

Notes

Enchiladas de Pollo Suizas Sanborns

Spicy Mexican Southern Fried Chicken

Posted on by Pati Jinich
Spicy Mexican Southern Fried Chicken
Print Recipe
4.12 from 9 votes

Spicy Mexican Southern Fried Chicken

Spicy Mexican Southern Fried Chicken, from Pati’s Mexican Table Season 7, Episode 13 "Mex’d Up American Regional Favorites"
Prep Time4 hours 10 minutes
Cook Time20 minutes
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken, chiles de arbol, fried chicken, Guajillo, habanero, honey, pati's mexican table, Recipe
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 4 chiles de arbol, stemmed
  • 4 guajillo chiles, stemmed and seeded
  • 1 3-4 pound chicken cut into 10 pieces
  • 3 cups buttermilk
  • 1/2 cup sauce from chipotles in adobo
  • Vegetable oil for frying
  • 3 cups all-purpose flour
  • 1 teaspoon paprika
  • 2 teaspoons kosher or sea salt plus more to season the chicken
  • 1/2 teaspoon pepper plus more to season the chicken
  • 1/2 cup honey
  • 1/4 cup canned sliced habanero chiles

Instructions

  • Heat a comal or cast iron skillet over medium high. Toast the chile de arbol and the guajillo until both sides are slightly charred. Remove from heat and let cool. Once the chiles have cooled, add them to a spice or coffee grinder and finely grind.
  • Add chicken pieces to a large bowl. Season with salt and pepper and 1 tablespoon of the ground chile mixture (reserve the rest). Pour the buttermilk and sauce from chipotles in adobo over the chicken and mix gently to combine. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to 48 hours. The longer the chicken marinates, the more the flavors will soak in.
  • When you are ready to cook the chicken, fill a dutch oven or heavy bottomed pan a little less than halfway full with oil and preheat until the temperature reaches 365 degrees Fahrenheit on a fry thermometer (or test the oil by dropping in a small piece of chicken, it should actively bubble around it).
  • Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with a rack.
  • Add the remaining chile mixture to a large bowl, along with the flour, paprika, salt and pepper, and whisk to combine. Remove the chicken one piece at a time from the buttermilk - shaking off any excess buttermilk - and put it into the bowl with the flour mix, rotating it to coat.
  • Once all the chicken is in the bowl and fully coated with the flour mix, one at a time, place 2 to 3 pieces into the hot oil, depending on the size of your pan. Be careful not to overcrowd the pan. Fry for 3 to 4 minutes, then flip and fry for 3 more minutes, or until it is a dark golden brown. Transfer to the sheet pan with a rack and place into the oven. Let the oil return to 365 degrees Fahrenheit and repeat the process with remaining chicken pieces.
  • Use a meat thermometer to check the internal temperature of the chicken. They should all be at least 165 degrees Fahrenheit. If the chicken is not fully cooked, leave it in the oven for another 10 to 15 minutes, flipping halfway through.
  • When chicken is ready to serve, heat the honey in a saucepan or in the microwave. Add habaneros with a little of their liquid and stir together. Place the fried chicken on a serving platter and drizzle the habanero honey over the chicken. Serve immediately with extra habanero honey sauce on the side.

Notes

Pollo Empanizado Mexa

Story Goes… Governor Shrimp Tacos

Posted on by Pati Jinich

The story goes, governor shrimp tacos, or tacos gobernador de camarón, were created in the state of Sinaloa in the early 1990s to surprise governor Francisco Labastida Ochoa, after he told a few friends how much he loved his wife’s shrimp tacos. That bit of information was passed on to the owners of Los Arcos in Mazatlán restaurant, before he headed there to visit.

The chef was given the quest not only try to match the governor’s wife’s tacos, which no one besides the governor had tried, but to beat them. So quite a few taco recipes were developed and tested. When the governor showed up to eat, he liked them so much he named them “tacos gobernador.”

Now, I do not know if that story is entirely true. But, what I do know is, these tacos became so popular you no longer only find them at Los Arcos in Mazatlán. They are all over Sinaloa and beyond. I had them as far away as Los Angeles and Miami.  Yet, I saw the most renditions on the 800 mile drive throughout the entire Baja Peninsula.

I felt more than obliged to offer my take on tacos gobernador, since my travels in Baja are featured on “Pati’s Mexican Table” in my new season premiering in a few weeks (you can watch the trailer here). And I am thrilled to share my recipe with you, as we all love these tacos in my home!

So what’s in tacos gobernador? First, a combination of shrimp and cheese makes them a cross between a taco and a quesadilla. A ton of cheese is really essential.

Second, cooked onion that is often accompanied by other vegetables, typically bell peppers and sometimes poblano chiles. If you ask me what I prefer, hands down, not even a second of hesitation, poblano chiles. I absolutely adore them. I feel lukewarm about green bell peppers to put it mildly. So my take has a combination of slivered onions and poblanos with just a bit of tomato.

Third, the seasonings. Some renditions have no sauce, only salt and pepper. Some have a simple to a more seasoned tomato sauce. I go for a seasoned, very thick sauce that is almost a paste, really. It combines tomato paste, La Costeña chipotles in adobo and the W sauce — Worcestershire — or as we call it in Mexico “salsa inglesa.”

Lastly, you can opt for corn or flour tortillas. There are no strict guidelines here, different from other kinds of tacos.

There are so many reasons why I like these tacos so much. They end up being a complete meal, they are so easy to prepare, they are irresistibly delicious and messy, the cheese creates an inviting crust as it melts… and they have a great story behind them. I do love a good story.

Governor Shrimp Tacos
Print Recipe
4.50 from 6 votes

Governor Shrimp Tacos

Governor Shrimp Tacos recipe from Pati's Mexican Table Season 7, Episode 1 "Tijuana’s Culinary Revolution" 
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Antojo, Mexican, pati’s mexican table, Shrimp, Sinaloa, Taco
Servings: 6 Tacos
Author: Pati Jinich

Ingredients

  • 4 tablespoons unsalted butter
  • 1 1/2 white onion slivered
  • 2 poblano chiles stemmed, seeded, slivered
  • 5 garlic cloves finely chopped
  • 2 ripe Roma tomatoes cored, seeded, slivered
  • 3 tablespoons sauce from chipotles in adobo
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 1/2 pounds (about 11-15) shelled large shrimp cut into large chunks
  • 3 cups shredded Oaxaca, mozzarella, asadero or Muenster cheese
  • 6 to 8 flour or corn tortillas
  • Sliced avocado for garnish
  • 1 Chile Manzano sliced and mixed with the juice of a lime, 1/4 red onion and salt to taste

Instructions

  • Heat the butter in a large nonstick skillet set over medium-high heat. Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from the chipotles in adobo, tomato paste, Worcestershire sauce, salt and pepper. Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes. Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.
  • On a preheated comal set over low heat, heat the tortillas on both sides for a minute. Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.
  • Serve with sliced avocado and Manzano chiles and onion.

Video

Notes

Tacos Gobernador de Camarón

Sardine Empanadas

Posted on by Pati Jinich

What to do with a couple cans of sardines? Do what the people from landlocked Aguascalientes do: make the tastiest empanadas.

Over the past dozen years, I have been amazed by so many things, as I’ve ventured into a deep exploration of Mexico’s cuisine to share it with the world – or whoever will listen. Its richness, its diversity, its depth, its accessibility, its generosity… One thing that has also stood out, everywhere, is the resourcefulness of its people.

You know the saying, if all you have are lemons, make lemonade. That exponentially applies to the Mexican spirit.

Take the state of Nuevo Leon that is so rich in oranges. You will find everything from orange cake, orange cookies, orange drinks, orange chicken, orange candy, to amazing orange preserves.

Aguascalientes is a place deeply inland, with no water outside its borders and no water within its borders – no lakes, no rivers. Bien tierra adentro, as we say. Historically, the only fish and seafood that has been available there, for the most part, is that which can be preserved: salted, dried, pickled, or canned. Hence, these sardine empanadas, a dish that truly embellishes the sardines.

I was intrigued when I stumbled upon this recipe as a specialty of the region. It jumped out at me like a jack-in-the-box screaming: test me please! See, I inherited a deep taste for sardines. A funny ingredient to dig, I know. Pretty basic and not much glamour about them…

Oh, but it’s the lightly salty, oily, peculiar rich taste and kind of pasty consistency to them that I grew to appreciate from two men I love. My father, whose favorite torta – and he is a heck of a torta maker – has sardines, avocado, onion and pickled jalapeños. And my grandfather, my father’s father, who was an angel that happened to land on earth – ok, fine, he was a Polish man fleeing persecution, who found refuge in Mexico when he was merely a teen – loved eating sardines on saltine crackers smeared with butter.

Pati with her Grandpa
With my grandfather, like 25 years ago…

Turns out, you really only need basic ingredients to make these empanadas. And they end up gorgeous, inside and out.

Here is a bird’s eye view of the empanadas.

sardine empanadas

You know why they have such deep and shimmering golden brown color on the top? Because in Aguascalientes, they brush the empanadas with only the egg yolks. No worries, you won’t waste the egg whites. You can use them to help seal the inner seam of the empanada.

As far as the filling: Sardines are combined with mushrooms that are seasoned and browned over softened onions and mixed with mushy cooked tomatoes, olives and pickled jalapeños. The sardine flavor is nuanced by the combination, yet not hidden. It is embellished in a way.

The mushrooms are a non-competing companion that makes the filling more substantial and adds a nice soft bite. The puff pastry becomes the perfect wrapping to envelop the savory, lightly spicy, teasingly rich mixture.

Ok, here is an inside photo, so you can see the chunky and moist filling too.

sardine empanadas

You can make them for lunch or dinner and eat them with a green salad on the side. You can also make them mini and have them as appetizers. You can eat them hot, right out of the oven. Or you can eat them at room temperature. And you know I am going to say this: they are actually also delicious cold.

The best thing is, if you have leftovers, everyone will have a delicious to-go lunch for school or work.

Sardine Empanadas
Print Recipe
4.34 from 12 votes

Sardine Empanadas

Sardine Empanadas from Pati's Mexican Table, Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Snack
Cuisine: Mexican
Keyword: Empanadas, fish, pati’s mexican table, sardines
Servings: 20 Empanadas
Author: Pati Jinich

Ingredients

  • 1 pound frozen puff pastry
  • 2 tablespoons vegetable oil
  • 1/2 cup white onion chopped
  • 2 cups white button mushrooms cleaned and diced 8 ounces
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup ripe Roma tomatoes chopped about 1/2 pound
  • 1/2 cup manzanilla olives stuffed with pimientos chopped
  • 1/4 cup pickled jalapeños chopped
  • 2 cans (3-4 ounces) of sardines in oil broken into chunks
  • 2 eggs separated
  • All-purpose flour for rolling out puff pastry

Instructions

  • Remove the puff pastry from the freezer and let it thaw on your countertop.
  • Heat the oil in a medium casserole or a sauté pan set over medium heat. Once hot, cook the onion for 3 to 4 minutes until it softens. Incorporate the mushrooms, sprinkle in the salt and pepper, and cook for another 5 to 6 minutes, until the juices come out and they begin to dry out, and the mushrooms start browning a bit. Add the tomatoes and cook for 6 to 7 minutes, until they start breaking down and becoming mushy and soft. Add the olives and jalapeños, mix well, and cook for another minute.
  • Remove from the heat, add the sardines, combine well and set aside.
  • Separate the egg whites from the egg yolks in two small bowls. Use a fork or a whisk to beat them separately.
  • Place the racks in the lower and upper thirds of the oven. Preheat the oven to 400 degrees Fahrenheit. Line a couple of baking sheets with parchment paper.
  • Lightly sprinkle flour on the countertop and rub some on the rolling pin. Roll out the puff pastry to thinner than 1/4-inch and use a 4-to-5-inch round mold to cut circles. Add a generous tablespoon of the sardine filling in the middle of each round. Brush a bit of the beaten egg white around the edges each round. Fold each one into a half moon shape and press the sides.
  • Using a fork, press the side of the empanada to help seal and decorate it. Brush the egg yolk on top of the empanadas and place them on the prepared baking sheets. Place the empanadas in the oven. Bake anywhere from 20 to 22 minutes, until the tops of the empanadas have puffed and are a shiny golden brown.

Notes

Empanadas de Sardina 

Sweet Potato and Black Bean Tamales

Posted on by Pati Jinich

Just when you think you completely understand something, life proves you wrong. Does that happen to you? It happens to me all the time, especially when it comes to food.

A cuisine as rich and diverse as Mexico’s needs for us to make an effort to preserve what has been passed on. But, you also have to keep an open mind to new ideas that may in turn become classics.

In that sense, I find the kitchen to be one of the most humbling places because food is always growing and evolving and taking you along, if you let it. You get to constantly learn, apply what you learn, share it, and then start all over again.

Take tamales for example. I have made countless kinds from all regions of Mexico and from different historical times. I have wrapped them in dried and fresh corn husks, banana leaves, hoja santa leaves…practically any and every edible leaf I know of in Mexico. I have learned to make them with raw masa, with masa colada, with rice flour masa, with normal wheat flour masa and even with no masa! I have done savory and sweet, with fillings that range from picadillo to marzipan and beyond. You name it, I have probably tried it.

I thought I had the tamales from the city of Oaxaca nailed down. Then, a few months ago, as we were filming Season 6 of Pati’s Mexican Table there, I was amazed to try a new tamal at Criollo, Chef Luis Arellano’s new restaurant. Its masa was made with pumpkin and filled with sweet refried beans laced with piloncillo. The only way to describe it is brilliant!

Back in my kitchen, I was inspired by the possibility of not only flavoring the masa, but enriching it with a starchy vegetable to lend taste, consistency and color. I came up with this sweet potato tamal filled with savory refried beans.

When the time came to test and play around with it, I was reminded of how important it is to appreciate the lessons that have stood the test of time. In the case of tamales: to review our technique for steaming, for assembling, for achieving a good masa. So we can still call our new creation something worthy of the name TAMAL.

Given the addition of the starchy sweet potatoes, I ended up having to test the idea quite a few times to achieve a very fluffy, yet tasty masa.

In the end, I am very happy with this one! The masa is puffy and moist, and its barely sweet flavor contrasts nicely with the savory, earthy taste of the refried beans. I also took the liberty of drizzling them with crema and topping with salty queso fresco.

Pati Jinich sweet potato black bean tamales
Print Recipe
4 from 5 votes

Sweet Potato and Black Bean Tamales

I thought I had the tamales from the city of Oaxaca nailed down. Then, a few months ago, as we were filming Season 6 of Pati’s Mexican Table there, I was amazed to try a new tamal at Criollo, Chef Luis Arellano’s new restaurant. Its masa was made with pumpkin and filled with sweet refried beans laced with piloncillo. The only way to describe it is brilliant! Back in my kitchen, I was inspired by the possibility of not only flavoring the masa, but enriching it with a starchy vegetable to lend taste, consistency and color. I came up with this sweet potato tamal filled with savory refried beans.
Prep Time1 hour 30 minutes
Cook Time55 minutes
Total Time2 hours 25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: black beans, pati's mexican table, queso fresco, sweet potato, Tamales
Servings: 12 tamales
Author: Pati Jinich

Ingredients

  • 2 pounds sweet potatoes
  • 1 cup lard or vegetable shortening
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1 2/3 cups corn masa flour or masa harina (such as Maseca)
  • 1/2 cup chicken or vegetable broth
  • 24 dried corn husks
  • 2 cups refried beans
  • 1 cup Mexican crema
  • 1 cup queso fresco crumbled

Instructions

  • Preheat oven to 450 degrees Fahrenheit.
  • Wrap the sweet potatoes in aluminum foil. Bake for 45 to 50 minutes or until completely cooked and soft. Remove from the oven. When cool enough to handle, cut open and scoop out the cooked pulp into a bowl. Set aside to cool.

To make the tamal masa:

  • Place the lard or vegetable shortening and 1/2 teaspoon of salt into a mixer, and beat over medium speed until very light, about 1 minute. Reduce speed to low, add baking powder and sugar, and take turns adding the corn masa flour and the broth. Raise speed back to medium and continue beating another 6 to 7 minutes, until the dough is homogeneous. In batches, add the cooled sweet potato pulp and continue beating for another 5 to 6 minutes, until the masa looks fluffed up.

To assemble the tamales:

  • Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 1/3 cup masa into about a 2” to 3” square, the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides. Place about 2 teaspoons of refried beans in the middle of the masa square.
  • Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold them to one side, rolling them in same direction around tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open. Gently squeeze from the bottom to the top to even the filling out without pressing to hard. As you assemble all the tamales, place them as upright as you can in a container.

To prepare the tamalera or steamer:

  • Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To cook the tamales:

  • When you have all tamales ready, place them as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks – you will see the moisture, like when you remove good moist muffins from their paper baking cups.
  • Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in 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.
  • You can serve with a spoonful of Mexican crema and crumbled queso fresco on top.

Notes

Tamales de Camote con Frijol

Sopes

Posted on by Pati Jinich

Pati Jinich sopes
Print Recipe
5 from 5 votes

Sopes

Sopes recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time10 minutes
Cook Time8 minutes
Total Time18 minutes
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: cotija, queso fresco, refried beans, sopes, Tomatillo Salsita
Servings: 12 sopes
Author: Pati Jinich

Ingredients

To make the Sopes:

  • 2 cups masa harina or corn tortilla flour such as Maseca
  • 2 cups water more if needed
  • Pinch kosher or coarse sea salt

To serve:

Instructions

  • Heat a comal or skillet over medium heat until very hot.

To make the sopes:

  • Combine the masa harina, water and salt, kneading in a revolving motion with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water.
  • Divide the dough into 12 balls, each about 2-inches in diameter. Line the bottom of a tortilla press with circles cut from a thin plastic bag (like the ones from the produce section of your grocery store). One at a time, place a ball of dough onto the plastic lining the bottom of the tortilla press, and top with another layer of plastic. Press down to make a flat disk as thick as a pancake, about 1/4-inch thick (much thicker than a tortilla). You can also flatten and form them by hand. Repeat with all 12 balls.
  • As you make them, place each sope on the hot comal or skillet. Let them cook about one to two minutes on each side, until opaque and speckled, and they can be flipped without sticking.
  • Take them off the comal and place them on a chopping board. Using a kitchen towel to protect your fingers, make a rim around each sope by pressing and pinching with your fingers along the edges. Return them to the comal or skillet, and let them cook for one or two more minutes per side, until thoroughly cooked.
  • If eaten the same day, they may be kept wrapped in a clean kitchen towel. If not, wrap them in a kitchen towel or paper towel, and store inside a closed plastic bag in the refrigerator. They will keep for up to 3 days, afterwards they will turn too hard. Reheat on hot comal or skillet for a couple minutes before eating. They can also be frozen and kept for months.

To serve:

  • Once the sopes have been thoroughly cooked and warmed, place on a platter and add a generous tablespoon of refried beans, shredded lettuce, crumbled cheese, chopped onion and Quick Roasted Salsita. Salsa may be left on the side for people to add as much as they like.

Eggs in Salsa Martajada

Posted on by Pati Jinich

Pati Jinich eggs in salsa martajada
Print Recipe
3.50 from 6 votes

Eggs in Salsa Martajada

Eggs in Salsa Martajada recipe from Pati's Mexican Table Season 6, Episode 9 "Oaxaca Breakfast: Messy & Delicious"
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: banana chiles, chiles de agua, Eggs, pati's mexican table, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds ripe Roma tomatoes
  • 5 banana chiles or 2 chiles de agua
  • 1 teaspoon kosher or coarse sea salt plus more to season the eggs
  • 2 tablespoons vegetable oil plus 2 teaspoons to cook the eggs
  • 12 eggs

Instructions

  • Place the tomatoes and chiles on a sheet pan and under the broiler, or on an already heated comal, griddle or skillet set over medium heat. Roast or char for 10 minutes, flipping in between, until completely charred, cooked and mushy.
  • Place the chiles in a plastic bag, close tightly and let them sweat. After 10 to 15 minutes, peel off their skin under a thin stream of water. Then make a slit down the sides of the chiles with a knife and remove the seeds. Cut them into horizontal slices.
  • In the jar of a blender, place the charred tomatoes and their juices, 1 of the cleaned banana peppers, and the salt. Pulse for only a few seconds, until coarse, rustic and chunky (not a smooth puree).
  • Heat the oil in a large skillet or casserole set over medium-high heat. Once hot, add the salsa and incorporate the remaining slices of chile. Cook for 5 to 6 minutes.
  • Meanwhile, beat the eggs in 2 batches of 6 eggs each and season with salt. Heat one teaspoon oil in a non-stick skillet set over medium-high heat. Once hot, add the first batch of 6 scrambled eggs and cook as you would a messy omelet. Once cooked but still tender, about 2 to 3 minutes later, scrape onto casserole with salsa. Repeat with the second batch of eggs. Cover the eggs with the salsa and serve.

Notes

Huevos en Salsa Martajada

Mole Verde with Pork and White Beans

Posted on by Pati Jinich

Pati Jinich mole verde with pork and white beans
Print Recipe
4.50 from 6 votes

Mole Verde with Pork and White Beans

Mole Verde with Pork and White Beans recipe from Pati's Mexican Table Season 6, Episode 7 "The Art of Mole"
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: Mexican
Keyword: beans, Mexican, Mole, pork, stew, tomatillos, verde
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the Pork and Beans:

  • 4 pounds country style ribs cut into 2-inch chunks, no bones
  • 1 head of garlic cut in half lengthwise
  • 1 white onion halved
  • 3 bay leaves
  • 10 black peppercorns
  • 1 tablespoon kosher or coarse sea salt
  • 1 pound dry small white beans such as navy beans

For the Mole Verde:

  • 2 pounds tomatillos husked and rinsed
  • 1 to 2 serrano or jalapeño chiles stemmed
  • 3 garlic cloves
  • 1/2 cup white onion coarsely chopped
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole cloves
  • 4 cups of pork broth reserved from cooking the pork, divided
  • 2 tablespoons vegetable oil
  • 1/2 cup coarsely chopped fresh epazote leaves and upper parts of stems
  • 1/2 cup coarsely chopped fresh parsley leaves and upper parts of stems
  • 3 to 4 teaspoons fresh hoja santa leaves torn into pieces, or substitute 1 teaspoon dried and crumbled, or skip
  • Chopped white onion to garnish
  • Thinly sliced radishes to garnish
  • Quartered limes to squeeze to garnish

Instructions

To cook the pork and beans:

  • Place the pork, garlic, onion, bay leaves, peppercorns and salt into a large soup pot. Cover generously with water. Set over high heat and bring to a rolling boil. Skim off any foam that forms on top, then cover, reduce heat to low and cook until meat is tender, about an hour. Take off the heat. Remove the pork chunks and place in a bowl, set aside.
  • Strain the pork cooking liquid into a large bowl. Set aside 4 cups to use for making the mole verde, and pour the rest of the liquid back into the soup pot. Set over high heat, incorporate the beans, and bring to a boil. Reduce heat to low, cover and cook for an hour or until tender. Remove from the heat and set aside.

To make the mole verde:

  • Place the tomatillos and chiles on a baking sheet and set under the broiler until they are completely charred, soft and mushy, anywhere from 8 to 10 minutes.
  • Place the roasted tomatillos and chiles along with the garlic, onion, salt and pepper in the jar of a blender. Remove and discard the stems from the whole cloves, and add the tops or “berries” (may have already been crumbled) into the jar as well. Add 1 cup of the reserved pork broth and puree until completely smooth.
  • Heat the oil in a large casserole over medium-high heat. Once hot, but not smoking, add the tomatillo puree. Cover partially with a lid and cook for 10 minutes, stirring occasionally, until thickened considerably and has deepened in color.
  • In the jar of the blender, place the epazote, parsley and hoja santa along with remaining 3 cups of broth, and puree until completely smooth. Add to the casserole with the sauce and stir. When it comes to a simmer, add the reserved pork chunks and beans.
  • Continue cooking at a medium simmer for 25 minutes or until meat is completely coming apart and mole verde has thickened again. Serve and let people garnish as they please with onion, radishes and squeezes of lime.

Notes

Mole Verde con Puerco y Frijol Blanco

Marinated Pork

Posted on by Pati Jinich

Pati Jinich cesina or marinated pork
Print Recipe
4 from 7 votes

Marinated Pork

Marinated Pork recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Prep Time45 minutes
Cook Time5 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: apple cider vinegar, cecina, guajillo chiles, pati's mexican table, pork
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 12 guajillo chiles stemmed and seeded
  • 4 garlic cloves
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound pork cutlets thinly sliced
  • Vegetable oil to grill

Instructions

  • Place chiles on an already hot comal or skillet set over medium heat. Toast for about 1 minute per side, flipping as they toast. Place in bowl and cover with boiling hot water. Let them soak until they plump and rehydrate, for about 20 to 30 minutes.
  • Place the re-hydrated chiles and 1 cup of their soaking liquid in the blender, along with the garlic, vinegar, oregano, marjoram, thyme, salt and pepper and puree until completely smooth. Pour into a container and set aside. It can be stored covered in the refrigerator for up to a couple months.
  • One by one, or two by two, place the meat slices on a chopping board in between sheets of parchment paper. With a meat mallet, pound until very thin, until you can see the paper under the meat, but it is not completely breaking apart thin, about 1/8-inch thick.
  • Once you are done, one by one, generously brush with the marinade on both sides of the meat to completely cover. You may cook immediately or refrigerate covered for up to 24 hours.
  • When ready to cook, set the charcoal or gas grill, outside, to medium-high heat. Or to cook indoors, place a grill pan over medium-high heat. When hot, brush with vegetable oil. Grill the meat for about 1 to 2 minutes per side until completely cooked.

Notes

Cecina 

Sweet and Sour Mexican Style Fish

Posted on by Pati Jinich

Pati Jinich pescado agridulce or sweet and sour Mexican style fish
Print Recipe
4.72 from 7 votes

Sweet and Sour Mexican Style Fish

Sweet and Sour Mexican Style Fish recipe from Pati's Mexican Table Season 6, Episode 8 "In Search of La Mixteca"
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: canela, cinnamon, fish, olives, tomatillos
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 4 tablespoons olive oil divided
  • 1 cup white onion slivered
  • 4 garlic cloves finely chopped
  • 1 pound ripe Roma tomatoes diced
  • 1 pound tomatillos husked and rinsed, diced
  • 1 teaspoon kosher or coarse sea salt plus more to season fish
  • 1 teaspoon brown sugar
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon Ground ceylon cinnamon or canela
  • 1/4 cup slivered almonds
  • 1/4 cup sliced manzanilla olives stuffed with pimientos
  • 2 pounds halibut filet skin on, cut into 6 pieces

Instructions

  • Heat 2 tablespoons of oil in a large skillet set over medium heat. Once hot, add the onion and cook for a couple minutes, until it starts to wilt. Add the garlic and cook for another minute, until fragrant. Incorporate the tomatoes, tomatillos and sprinkle in the salt, sugar, allspice, and cinnamon. Mix well and cook for another 5 minutes, stirring occasionally, until the vegetables have softened.
  • Incorporate the almonds and olives and continue cooking for another 7 to 8 minutes. Turn off the heat.
  • Season fish with salt to taste. Heat the remaining 2 tablespoons of oil in a large casserole set over medium-high heat. Once hot, add the fish skin side down and cook for one to two minutes, until the skin begins to brown.
  • Scrape the chunky sauce over the fish, cover the casserole and reduce heat to low. Cook for 10 minutes. I like to serve it over rice or steamed potatoes.

Notes

Pescado Agridulce

Almendrado with Chicken

Posted on by Pati Jinich

Print Recipe
4.25 from 8 votes

Almendrado with Chicken

Almendrado with Chicken recipe from Pati's Mexican Table Season 6, Episode 7 "The Art of Mole"
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: almonds, canela, capers, chicken, cinnamon, olives, pati's mexican table, Pickled Jalapeños, raisins
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 1/2 large white onion cut into pieces
  • 6 cloves garlic unpeeled
  • 2 pounds (about 7 or 8) roma tomatoes
  • 5 whole cloves
  • 12 black peppercorns
  • 1 1-inch stick ceylon cinnamon or canela
  • 1 teaspoon dried oregano
  • 1/2 cup vegetable oil
  • 1 3-pound chicken cut into serving pieces (wings removed for later use and breasts cut in half)
  • 1 teaspoon kosher or coarse sea salt
  • 2 cups chicken broth divided
  • 1 cup slivered almonds
  • 1/2 cup black raisins
  • 1/2 cup manzanilla olives stuffed with pimiento sliced
  • 1/4 cup capers chopped
  • 1/2 cup pickled jalapeño rajas or slices

Instructions

  • Place onion, garlic and tomatoes under the broiler, or on an already heated skillet, griddle or comal set over medium heat. Roast or char for about 10 minutes, flipping in between, until ingredients are completely charred, cooked and mushy. Set aside and peel the garlic cloves when cool enough to handle.
  • In a small skillet set over medium heat, toast the cloves, peppercorns and cinnamon stick for a couple minutes, moving and flipping them around to toast evenly. Set aside. Toast the oregano for 10 to 15 seconds and remove from the heat.
  • In the jar of a blender, place the charred onion, peeled garlic and charred tomatoes, along with the tops from the whole cloves (discard the stems), the peppercorns, cinnamon and oregano. Puree until completely smooth.
  • Heat the oil in a large casserole set over medium-high heat until very hot, but not smoking. Season the chicken with the salt and brown the chicken pieces for 2 to 3 minutes per side. You may need to do this in batches in order to not to crowd the casserole. Once you have removed all the chicken, immediately pour the tomato sauce into the hot oil and cover, as it will splatter. Reduce heat to medium.
  • Add a cup of chicken broth to the blender and puree for a few seconds to get all the remaining thick sauce out of the blender, pour into the simmering sauce and cover again. Cook for 10 minutes, stirring occasionally. Incorporate the remaining cup of chicken broth, almonds, raisins, olives and capers. Add the browned chicken pieces, cover and reduce heat to low and cook for 20 more minutes.
  • Remove the lid and add the pickled jalapeño slices. Increase heat to medium and cook for another 10 minutes, allowing all the flavors to blend and the sauce to thicken. Serve with rice.

Notes

Almendrado con Pollo

Marinated Pork and Creamy Slaw Ciabatta Sandwich

Posted on by Pati Jinich

Pati Jinich
Print Recipe
4.34 from 6 votes

Marinated Pork and Creamy Slaw Ciabatta Sandwich

Marinated Pork and Creamy Slaw Ciabatta Sandwich recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Cook Time2 minutes
Total Time2 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cecina, pati's mexican table, pork, Sandwich
Servings: 1 sandwich
Author: Pati Jinich

Ingredients

  • 2 pieces Cecina grilled
  • 1 ciabatta roll, or one 3-inch piece of ciabatta bread halved and toasted
  • 1/2 cup Creamy Slaw
  • 6 slices ripe avocado

Instructions

  • Add a couple slices of warm Cecina to the bottom half of a toasted ciabatta roll. Top with Creamy Slaw and the avocado slices. Serve immediately.

Notes

Chapata con Cecina y Ensalada Cremosita de Col

Caramelized Pasilla Brisket

Posted on by Pati Jinich

Pati Jinich caramelized pasilla brisket
Print Recipe
4.78 from 9 votes

Caramelized Pasilla Brisket

Caramelized Pasilla Brisket recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, beef, braised, brisket, carrots, pasilla, potatoes, stew, tomatillos
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ounces (about 5 to 6) dried pasilla chiles stemmed and seeded
  • 3 pounds beef brisket trimmed
  • 2 teaspoons kosher or coarse sea salt divided
  • Freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds tomatillos husked, rinsed, quartered
  • 1 large white onion cut into chunks
  • 10 garlic cloves peeled
  • 4 cups chicken broth
  • 4 ounces (or 1/2 cup) grated piloncillo or brown sugar
  • 1 1/2 pounds baby potatoes halved
  • 1 1/2 pounds carrots peeled and cut diagonally into 1-inch pieces
  • Greens of your choice for salad
  • Freshly squeezed lime juice and olive oil to dress the salad

Instructions

  • Pre-heat the oven to 350°F.
  • Heat up a comal or skillet over medium heat, then toast the pasilla chiles for about 1 to 2 minutes, flipping with tongs as they toast. Remove from heat and place in a bowl.
  • Season the meat with 1 teaspoon salt and freshly ground black pepper to taste. Heat oil in a large casserole or roasting pan set over high heat. Brown the meat for about 2 to 3 minutes per side. Add the toasted pasilla chiles, tomatillos, onion, garlic, chicken broth, piloncillo, the remaining teaspoon salt, and freshly ground black pepper to taste. Make sure chiles are covered with the broth.
  • Cover and seal tight with a lid or aluminum foil. Place in the oven and braise for 3 to 3-and-a-half hours, or until meat is tender. Remove from the oven. Remove the meat and place on a chopping board.
  • In a pot with salted boiling water, cook the potatoes and the carrots for 15 to 20 minutes, until tender. Drain and reserve.
  • Pour all the remaining contents of the roasting pan into the jar of a blender and puree until completely smooth. Pour the sauce back into roasting pan.
  • Slice the meat against the grain into about 1/2 to 3/4-inch slices and return it to the roasting pan. Add the potatoes and carrots, cover everything with the sauce. Cover the dish and return to oven for another 30 minutes. Remove the lid or aluminum foil, return to the oven and cook uncovered for another 30 minutes.
  • Toss the greens of your choice with lime juice and olive oil to taste. Serve the brisket with the side salad.

Notes

Brisket en Salsa de Chile Pasilla

Three Cheese Chicken Pasta

Posted on by Pati Jinich

Print Recipe
4.91 from 10 votes

Three Cheese Chicken Pasta

Three Cheese Chicken Pasta recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy"
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, cheese, chicken, cotija cheese, Muenster cheese, Oaxaca cheese, pasta, pati's mexican table, queso anejo
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 2 garlic cloves minced or pressed
  • 1 tablespoon ancho chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher or coarse sea salt plus more for salting the water
  • To taste freshly ground black pepper
  • 2 boneless skinless chicken breasts cut into 1-inch cubes
  • 1 pound dried spaghetti
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup cubed Oaxaca cheese
  • 1 cup cubed asadero or muenster cheese
  • Fresh cilantro chopped, for serving
  • 1/2 cup crumbled queso añejo or cotija for garnish

Instructions

  • Bring a large pot of salted water to boil over high heat.
  • In a medium bowl combine the garlic, chili powder, oregano, salt, and freshly ground black pepper to taste. Add chicken to the bowl and toss until chicken is coated in the rub.
  • Once the water is boiling, cook the spaghetti until al dente, or according to package instructions. Strain, reserving 1 cup of the pasta cooking water.
  • In a large casserole set over medium-high heat, melt the butter with the oil. Once it melts, add the chicken and cook until all sides are browned, about 4 to 5 minutes. Add the flour and continue to brown for another 30 seconds.
  • Pour in the milk and cream, scraping the bottom and sides of the pan to remove browned bits. Add 1/2 cup of the reserved pasta water – or more if desired. Let the liquids come to a simmer and reduce until they begin to thicken.
  • Add the Oaxaca and muenster cheese, saving the cojita for the topping. Once the cheese is slightly melted, take off the heat and stir in pasta. Stir until the pasta is completely coated and the cheese is melted. Serve hot. Garnish with a sprinkle of cilantro and cotija cheese.

Notes

Pasta con Pollo a los Tres Quesos

Pickled Poblano Rajas Tuna Melt

Posted on by Pati Jinich

Pati Jinich poblano rajas tuna melt
Print Recipe
4.50 from 6 votes

Pickled Poblano Rajas Tuna Melt

Pickled Poblano Rajas Tuna Melt recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Prep Time2 minutes
Cook Time5 minutes
Total Time7 minutes
Course: Main Course
Cuisine: Mexican
Keyword: pati's mexican table, Poblano, Sandwich, tuna, tuna melt
Servings: 4 sandwiches
Author: Pati Jinich

Ingredients

  • 2 7-ounce cans of tuna in water or oil drained
  • 2 tablespoons mayonnaise
  • 2 tablespoons freshly squeezed lime juice
  • To taste kosher or coarse sea salt
  • 8 slices rye bread lightly toasted
  • 2 Pickled Poblanos stems removed and sliced into strips
  • 4 thick slices muenster cheese or 8 thin slices

Instructions

  • In a mixing bowl, mash the tuna with a fork until well shredded. Combine it with the mayo, lime juice and salt to taste.
  • Pre-heat the broiler, or you can use toaster oven.
  • Divide the tuna mixture between four slices of bread. Divide the poblano strips on top of the tuna, and top with the cheese. Place under broiler, or in the toaster oven, until the cheese is melted.
  • Place the remaining slices of toasted bread on top to close the sandwiches and serve.

Notes

Sándwich de Atún con Rajas de Poblano en Escabeche

Bacon Cheese Dogs with Avocado Relish

Posted on by Pati Jinich

Print Recipe
4.50 from 6 votes

Bacon Cheese Dogs with Avocado Relish

Bacon Cheese Dogs with Avocado Relish recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy"
Course: Main Course, Snack
Cuisine: American, Mexican
Keyword: Avocado, bacon, cheese, Hot Dog, Mexican, Oaxaca, Pickled Jalapeños, queso, relish
Servings: 2 hot dogs
Author: Pati Jinich

Ingredients

For the avocado relish:

  • 1 large (about 3 ounces) tomatillo husked, rinsed, cut into small dice
  • 4 scallions white and light green parts thinly sliced
  • 1/4 cup cilantro leaves and upper parts of stems chopped
  • 3 pickled whole jalapeños chopped, plus 2 sliced for garnish
  • 1 tablespoon brine from pickled jalapeños
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 ripe avocado halved, pitted, cut into small dice
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared horseradish or more to taste

For the hot dogs:

  • 2 slices bacon
  • 2 hot dogs
  • 2 cups Oaxaca cheese shredded
  • 2 hot dog buns

Instructions

To make the avocado relish:

  • In a medium bowl, add the tomatillo, scallions, cilantro, chopped pickled jalapeños, pickled jalapeño brine, lime juice, olive oil, and salt. Mix well. Incorporate the avocado and toss gently with a spoon to combine. Set aside.
  • In a small bowl, combine the mayonnaise with the prepared horseradish. Set aside.
  • On a cutting board, roll one slice of bacon around each sausage link. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around on the diagonal so that the bacon wraps around it and covers it entirely.

To make the hot dogs:

  • Heat a large skillet or griddle over medium heat. Add the bacon-wrapped hot dogs and cook, turning every couple minutes, until crisped and browned on all sides. Remove from the heat. When cool enough to handle, cut a slit lengthwise down the middle of each, without cutting completely through.
  • Raise heat to medium-high. Add two piles of about 1 cup shredded cheese onto the skillet and top each with a hotdog, slit-side down. Cook for 2 to 3 minutes until the cheese has completely melted and browned creating a cheese crust.
  • Meanwhile, open the buns but try not to separate the tops from the bottoms. Lightly toast the buns in the toaster or griddle. Spread a generous tablespoon of the horseradish mayonnaise onto each bun.
  • When bacon cheese hot links are ready, using a spatula, flip onto the bun, cheese side up. Top with a generous amount of the avocado relish, garnish with the pickled jalapeño slices and serve.

Notes

Hot dogs con Tocino, Queso y Aderezo de Aguacate

Coloradito Chicken and a New Season

Posted on by Pati Jinich

Oaxaca is a place I have been to countless times, but always leave wanting to go back.  No wonder I was eager to bring the crew, so they could experience all that I kept telling them about. And mostly, so they could help me capture it to bring to you.

My series director, Dan, must have been dizzy from me telling him how things are “different” in Oaxaca so many times. There is something in the air, and there is something in the way the light hits Oaxaca. It makes everything you think is familiar gain a completely different dimension. Maybe that is why Oaxaca is one of Mexico’s main cradles of art.

The blue in the sky seems a deeper shade of blue. The green in the plants, mountains and herbs looks more intense and has more saturated hues of green. When you wake up in the morning and open a window, the air smells fresher and feels more crisp. The sun shines brighter. And the word “diverse” has never had a better match.

Oaxaca is one of the – or the – most ethnically and culturally diverse places in all of Mexico. It has eight defined and distinctively different regions and 18 ethnic communities – each with their own culture, cuisine, language and pre-Hispanic forms of self governance and organization for life and society.

To put it simply, as my dad would say, Oaxaca is another world.

One of the common sayings related to Oaxaca is “the land of 7 moles.” But, the irony is that there are many more moles than that. There are dozens and dozens of them. Each mole has so many different versions, depending on the cook, the family or the town.

Here, I am sharing a Coloradito Mole with Chicken. I tested it many times at home to get the exact taste I experienced in the city of Oaxaca. So many times that Sami, my middle son, would joke “coloradito, mami, coloradito?” every time he walked in the kitchen and saw a large pot simmering.

Silky, delightfully sweet, savory, tangy, and with a light spice, it is a small window into the beautiful complex layers that Oaxaca has all around.

Try it at home and join me for the new season that is about to premiere! Check your local listings here.

pati jinich coloradito chicken
Print Recipe
4.25 from 8 votes

Coloradito Chicken

Here I am sharing a Coloradito Mole with Chicken. I tested it many times at home to get the exact taste I experienced in the city of Oaxaca. Silky, delightfully sweet, savory, tangy, and with a light spice, it is a small window into the beautiful complex layers that Oaxaca has all around.
Prep Time30 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: Ancho, chayote, chicken, Chiles, Coloradito, green beans, Guajillo, Mole, Oaxaca, Pollo, Tomato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 ripe plantain
  • 6 ancho chiles stemmed and seeded
  • 5 guajillo chiles stemmed and seeded
  • 1 pound (or 3 to 4) ripe Roma tomatoes
  • 5 cloves garlic unpeeled
  • 1 1/2-inch thick slice of white onion
  • 1 1-inch-long stick ceylon cinnamon or canela (or 1/2 teaspoon ground ceylon cinnamon)
  • 3 whole cloves
  • 6 black peppercorns
  • 1/4 cup slivered almonds
  • 3 tablespoons sesame seeds
  • 1 teaspoon dried oregano
  • 2 tablespoons raisins
  • 1 tablespoon grated piloncillo or dark brown sugar
  • 2 teaspoons kosher or coarse sea salt divided
  • 1 3-pound chicken cut into 8 serving pieces (wings removed for later use and breasts cut in half)
  • Vegetable oil for cooking the chicken
  • 2 cups chicken broth
  • 1 3-ounce bar of Mexican chocolate broken into pieces
  • 1 pound chayote squash peeled and sliced into 1-inch strips
  • 1 pound green beans trimmed and cut into 1-inch pieces
  • Tortillas or rice to serve

Instructions

  • Pre-heat the oven to 400°F. Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside.
  • Heat a comal, griddle or skillet over medium heat. Once hot, toast the ancho and guajillo chiles for about 30 to 45 seconds per side, until fragrant and lightly toasted. Place chiles in a saucepan along with the whole tomatoes, cover with water and set over medium-high heat. Simmer for 12 to 15 minutes, until the chiles are rehydrated and plumped up, and the tomatoes are cooked and mushy.
  • On the same comal, griddle or skillet, char the unpeeled garlic cloves and the onion slice, until completely charred and softened, about 8 to 10 minutes, flipping a couple of times in between. Set aside to cool. Peel the garlic when cool enough to handle.
  • On a small skillet set over medium heat, toast the cinnamon stick for a minute or two until fragrant, flipping once. Next, toast the cloves and peppercorns for a minute, moving them around the entire time. Toast the almonds for a couple of minutes, until lightly browned, as well as sesame seeds. Lastly, toast the oregano for 5 to 10 seconds.
  • As each ingredient is finished being toasted, place it in the jar of the blender: the cinnamon, garlic, onion, cloves, peppercorns, almonds, sesame seeds, and oregano. Add the rehydrated chiles, cooked tomatoes and 1 cup of their cooking broth, and the plantain to the blender, as well. Incorporate the raisins, sugar and 1 teaspoon salt, and puree at least for a couple minutes until completely smooth. If your blender is on the smaller side, puree it in batches.
  • Set a large casserole over medium-high heat and heat enough oil to have about 1/8-inch of depth. Season the chicken with the remaining teaspoon of salt. Once the oil is hot, brown the chicken pieces in batches, making sure to not crowd the casserole. Cook until they have created a crust on the skin and are easy to flip, about 3 minutes per side. Place the finished pieces in a large bowl.
  • Once you are done browning the chicken, reduce the heat to medium-low. Carefully, and using the casserole’s lid as a shield (there will be splatters), pour the mole sauce into the oil. Stir and cover with the lid, leaving it slightly open, and cook for about 6-7 minutes, stirring occasionally (still protecting yourself with the lid), until the sauce is very thick and seasoned. Add the chicken broth, chocolate pieces, and the browned chicken pieces, and cook for another 20 minutes. Add the chayote squash and green beans, give it a good stir, and cook until vegetables are cooked yet tender, another 10 minutes.
  • Serve with tortillas and/or rice.

Notes

Mole Coloradito con Pollo

Coloradito Chicken

Posted on by Pati Jinich

pati jinich coloradito chicken
Print Recipe
5 from 7 votes

Coloradito Chicken

Coloradito Chicken recipe from Pati's Mexican Table Season 6, Episode 6 “Women of Oaxaca”
Prep Time50 minutes
Cook Time45 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: almonds, ancho chiles, canela, chayote, chicken, Chocolate, guajillo chiles, mexican chocolate, Mole, pati's mexican table, piloncillo, Plantains, raisins, sesame seeds
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 ripe plantain
  • 6 ancho chiles stemmed and seeded
  • 5 guajillo chiles stemmed and seeded
  • 1 pound (or 3 to 4) ripe Roma tomatoes
  • 5 cloves garlic unpeeled
  • 1 1/2-inch thick slice of white onion
  • 1 1-inch-long stick ceylon cinnamon or canela (or 1/2 teaspoon ground ceylon cinnamon)
  • 3 whole cloves
  • 6 black peppercorns
  • 1/4 cup slivered almonds
  • 3 tablespoons sesame seeds
  • 1 teaspoon dried oregano
  • 2 tablespoons raisins
  • 1 tablespoon grated piloncillo or dark brown sugar
  • 2 teaspoons kosher or coarse sea salt divided
  • 1 3-pound chicken cut into 8 serving pieces (wings removed for later use and breasts cut in half)
  • Vegetable oil for cooking the chicken
  • 2 cups chicken broth
  • 1 3-ounce bar of Mexican chocolate broken into pieces
  • 1 pound chayote squash peeled and sliced into 1-inch strips
  • 1 pound green beans trimmed and cut into 1-inch pieces
  • Tortillas or rice to serve

Instructions

  • Pre-heat the oven to 400 degrees Fahrenheit. Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside.
  • Heat a comal, griddle or skillet over medium heat. Once hot, toast the ancho and guajillo chiles for about 30 to 45 seconds per side, until fragrant and lightly toasted. Place chiles in a saucepan along with the whole tomatoes, cover with water and set over medium-high heat. Simmer for 12 to 15 minutes, until the chiles are rehydrated and plumped up, and the tomatoes are cooked and mushy.
  • On the same comal, griddle or skillet, char the unpeeled garlic cloves and the onion slice, until completely charred and softened, about 8 to 10 minutes, flipping a couple of times in between. Set aside to cool. Peel the garlic when cool enough to handle.
  • On a small skillet set over medium heat, toast the cinnamon stick for a minute or two until fragrant, flipping once. Next, toast the cloves and peppercorns for a minute, moving them around the entire time. Toast the almonds for a couple of minutes, until lightly browned, as well as sesame seeds. Lastly, toast the oregano for 5 to 10 seconds.
  • As each ingredient is finished being toasted, place it in the jar of the blender: the cinnamon, garlic, onion, cloves, peppercorns, almonds, sesame seeds, and oregano. Add the rehydrated chiles, cooked tomatoes and 1 cup of their cooking broth, and the plantain to the blender, as well. Incorporate the raisins, sugar and 1 teaspoon salt, and puree at least for a couple minutes until completely smooth. If your blender is on the smaller side, puree it in batches.
  • Set a large casserole over medium-high heat and heat enough oil to have about 1/8-inch of depth. Season the chicken with the remaining teaspoon of salt. Once the oil is hot, brown the chicken pieces in batches, making sure to not crowd the casserole. Cook until they have created a crust on the skin and are easy to flip, about 3 minutes per side. Place the finished pieces in a large bowl.
  • Once you are done browning the chicken, reduce the heat to medium-low. Carefully, and using the casserole’s lid as a shield (there will be splatters), pour the mole sauce into the oil. Stir and cover with the lid, leaving it slightly open, and cook for about 6-7 minutes, stirring occasionally (still protecting yourself with the lid), until the sauce is very thick and seasoned. Add the chicken broth, chocolate pieces, and the browned chicken pieces, and cook for another 20 minutes. Add the chayote squash and green beans, give it a good stir, and cook until vegetables are cooked yet tender, another 10 minutes.
  • Serve with tortillas and/or rice.

Notes

Mole Coloradito con Pollo

Meatballs in Guajillo Sauce

Posted on by Pati Jinich

Print Recipe
4.46 from 11 votes

Meatballs in Guajillo Sauce

Meatballs in Guajillo Sauce recipe from Pati's Mexican Table Season 6, Episode 5 "From Pueblo to City"
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Albondigas, epazote, guajillo chiles, meatballs, tomatillos, turkey
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 6 guajillo chiles stemmed and seeded
  • 2 pounds tomatillos husked and rinsed
  • 3 garlic cloves peeled
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • 2 tablespoons canola or safflower oil
  • 1 1/4 cups finely chopped onion divided
  • 2 pounds ground turkey breast
  • 1/2 cup unseasoned breadcrumbs
  • 1 large egg lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups chicken broth
  • 2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves

Instructions

  • Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.
  • Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.
  • Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.
  • Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.
  • When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.
  • Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.

Notes

Albóndigas en Salsa de Chile Guajillo

Mexican Grilled Steak Salad

Posted on by Pati Jinich

Print Recipe
4.67 from 9 votes

Mexican Grilled Steak Salad

Mexican Grilled Steak Salad recipe from Pati's Mexican Table Season 6, Episode 4 "The Mezcal Trail"
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Salad
Cuisine: Mexican
Keyword: carne, carrots, flank steak, pati's mexican table, Pickled Jalapeños, potatoes, Salpicon, vinaigrette
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 2 to 3 pounds flank steak
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • To taste freshly ground black pepper
  • 3 (about 1/2 pound) medium carrots peeled, halved lengthwise and sliced
  • 3 (about 1 pound) medium red potatoes peeled and cubed
  • 1/2 pound green beans ends trimmed, cut diagonally into thirds
  • 1 cup peas fresh or thawed from frozen
  • 6 radishes halved and cut into matchsticks
  • 2 tablespoons cilantro leaves and upper part of stems chopped
  • 1 ripe avocado halved, pitted, meat scooped out and sliced
  • To taste pickled jalapeños
  • To taste chipotle chiles in adobo sauce

For the vinaigrette: (If you like salad juicy double the vinaigrette!)

  • 1/3 cup distilled white vinegar
  • 1/3 cup olive oil plus more to grill the meat
  • 1/3 cup vegetable oil
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon brown sugar
  • 1 clove garlic finely minced or pressed
  • 2/3 cup red onion slivered

To serve:

  • 1 head romaine lettuce leaves rinsed and chopped
  • Warm corn tortillas for serving

Instructions

  • Preheat the grill over medium-high heat. Brush the flank steak with olive oil and season with salt and pepper. Grill the meat for 5 to 6 minutes per side for medium (about 145 degrees Fahrenheit on a meat thermometer). Let rest for 5-10 minutes, then thinly slice against the grain and set aside.
  • Bring salted water to a boil in a medium saucepan. Cook the carrots for about 3 to 4 minutes until tender, remove with a spider or slotted spoon and place in a bowl. Repeat with the potatoes and green beans, adding them to the same bowl with the carrots. Lastly, cook the peas for just one minute, then drain and place in the bowl with the other cooked vegetables.
  • In a bowl, whisk the vinegar with the oils, salt, pepper, sugar and garlic, until emulsified. Add the onion and let macerate for at least 15 minutes. You may cover and place in the fridge for up to a couple weeks. Shake before using. If you like your salad very juicy and dressed, double the vinaigrette!
  • Dress the lettuce with some of the vinaigrette and place on an extended platter. Pour some of the vinaigrette on to the cooked vegetables, incorporate the radishes and cilantro, mix well and place on lettuce. Place the sliced meat on top, add the avocado, dress with more of the vinaigrette. Add some of the pickled jalapeños and chipotles in adobo on the sides of the plate or to your liking. Serve with warm corn tortillas on the side.

Notes

Salpicón de Carne

Oaxacan Chicken with Oregano and Garlic

Posted on by Pati Jinich

oaxacan chicken with oregano and garlic
Print Recipe
3.79 from 14 votes

Oaxacan Chicken with Oregano and Garlic

Oaxacan Chicken with Oregano and Garlic recipe from Pati's Mexican Table Season 6, Episode 3 "A Queen in the Land of Gods"
Prep Time15 minutes
Cook Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: chicken, garlic, oregano, pati's mexican table
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 30 garlic cloves
  • 1 cup fresh oregano leaves
  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1 1/2 teaspoon kosher or coarse sea salt
  • To taste freshly ground black pepper
  • 1 3-pound chicken cut into 10 serving pieces breasts cut in half
  • 1 1/2 cups chicken broth

Instructions

  • Preheat oven to 450 degrees Fahrenheit.
  • Using a food processor or molcajete, process or mash the garlic, oregano, olive oil, lime juice, salt and pepper until coarse and well mixed, yet not completely pureed.
  • Rub the garlic mixture all over chicken and place skin side down on a non-stick baking sheet. If you don’t cook right away, you may marinate the chicken up to 24 hours, covered in the refrigerator.
  • Place in the oven and bake for 15 minutes. Remove from the oven and reduce temperature to 375 degrees. Flip over the chicken pieces, pour the chicken broth on the bottom of the sheet, and return to the oven for 45 minutes or until chicken is cooked through and the juices run clear when pierced with a knife.

Notes

Pollo Oaxaqueño con Orégano y Ajo

Sweet Potato and Black Bean Tamales

Posted on by Pati Jinich

Pati Jinich sweet potato and black bean tamales
Print Recipe
4 from 8 votes

Sweet Potato and Black Bean Tamales

Sweet Potato and Black Bean Tamales recipe from Pati's Mexican Table Season 6, Episode 2 "History of Oaxaca Cuisine"
Cook Time1 hour 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: masa, mexican crema, pati's mexican table, sweet potato, Tamales
Servings: 12 to 16 tamales
Author: Pati Jinich

Ingredients

  • 2 pounds sweet potatoes
  • 1 cup lard or vegetable shortening
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1 2/3 cups corn masa flour or masa harina (such as Maseca)
  • 1/2 cup chicken or vegetable broth
  • 24 dried corn husks
  • 2 cups refried beans
  • 1 cup Mexican crema
  • 1 cup queso fresco crumbled

Instructions

  • Preheat oven to 450 degrees Fahrenheit.
  • Wrap the sweet potatoes in aluminum foil. Bake for 45 to 50 minutes or until completely cooked and soft. Remove from the oven. When cool enough to handle, cut open and scoop out the cooked pulp into a bowl. Set aside to cool.

To make the tamal masa:

  • Place the lard or vegetable shortening and 1/2 teaspoon of salt into a mixer, and beat over medium speed until very light, about 1 minute. Reduce speed to low, add baking powder and sugar, and take turns adding the corn masa flour and the broth. Raise speed back to medium and continue beating another 6 to 7 minutes, until the dough is homogeneous. In batches, add the cooled sweet potato pulp and continue beating for another 5 to 6 minutes, until the masa looks fluffed up.

To assemble the tamales:

  • Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 1/3 cup masa into about a 2” to 3” square, the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides. Place about 2 teaspoons of refried beans in the middle of the masa square.
  • Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold them to one side, rolling them in same direction around tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open. Gently squeeze from the bottom to the top to even the filling out without pressing to hard. As you assemble all the tamales, place them as upright as you can in a container.

To prepare the tamalera or steamer:

  • Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To cook the tamales:

  • When you have all tamales ready, place them as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks – you will see the moisture, like when you remove good moist muffins from their paper baking cups.
  • Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in 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.
  • You can serve with a spoonful of Mexican crema and crumbled queso fresco on top.

Notes

Tamales de Camote con Frijol

Tasajo

Posted on by Pati Jinich

Pati Jinich tesajo
Print Recipe
4.38 from 8 votes

Tasajo

Tasajo recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"
Prep Time10 minutes
Cook Time2 hours 40 minutes
Total Time2 hours 50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef, flank steak, meat, pati's mexican table, tasajo
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 2 pounds flank steak
  • 2 to 3 teaspoons kosher or coarse sea salt
  • Vegetable oil for cooking

Instructions

  • Cut the flank steak against the grain into slices of about 1/4-inch thick, or as thin as you can. One by one, place the slices between two sheets of parchment or wax paper. Use a meat pounder to pound them very thin, less than 1/8-inch, or until you start to see the bottom sheet of paper through the meat (but not so thin that it is completely breaking apart).
  • As you move along, place the pounded slices on a cooling rack set on top of a large sheet pan or chopping board. Once done, sprinkle 1 1/2 teaspoons salt on one side. Flip over and sprinkle with remaining 1 1/2 teaspoons salt.
  • Leave to air dry and cure for at least 3 hours and up to 8 hours. (Alternately, you can leave at room temperature for 2 hours and refrigerate for the remaining time.)
  • When ready, pre-heat a grill or grill pan over medium-high heat. Once hot, brush the meat with vegetable oil and cook in batches for 1 to 2 minutes per side. Rest under aluminum foil until ready to use.

Tasajo Torta with Smoky Guacamole

Posted on by Pati Jinich

Pati Jinich tasajo torta with smoky guacamole
Print Recipe
4.20 from 5 votes

Tasajo Torta with Smoky Guacamole

Tasajo Torta with Smoky Guacamole recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef, guacamole, meat, pati's mexican table, refried beans, Sandwich, steak, tasajo, Torta
Servings: 6 Tortas
Author: Pati Jinich

Ingredients

Instructions

  • Slice the bread in half. Toast under the broiler, on the grill, or on a hot comal until warmed and slightly browned. Remove from heat.
  • Spread refried beans on each of the bottom half of each roll. On top of the refried beans, place the meat, shredded cheese, a tomato slice and a generous dollop of the guacamole. Top with the other toasted bread half and serve!

Notes

Torta de Tasajo con Guacamole Ahumado  

Bacon Cheese Dogs with Avocado Relish

Posted on by Pati Jinich

By now it is common knowledge that Mexico and Mexicans love to taco anything and everything. So much so that a few years ago, when the hashtag #TacoTuesday became a thing, I would laugh when people asked me if I was doing taco night on Tuesdays at home.

“We practically taco every night,” I’d respond. It is a fact: I always have a comal handy to warm corn tortillas just in case we get the urge to tuck anything into them. But what many people may not know is how much we love our hot dogs.

Ok, yes, hot dogs are originally yours, America. But we have found a way to make them our very own, too, and we’d love for you to add them to your repertoire, if you are so inclined.

Take it as a compliment. We love hot dogs so much that they have also become part of our street food. This isn’t something new. Not even from a decade ago. Hot dogs have existed in Mexico for at least a century. So right next to a taco stand, you are likely to run into a hot dog stand. I have told you the story of the Galán hot dog my sisters and I used to eat that drew me to tears last time we were filming in Mexico.

Yet, there are so many more ways to Mex up your hot dogs. At home, our latest favorite is one we call Bacon Cheese Dogs with Avocado Relish. It has a hot dog wrapped in bacon. It is then browned until super crisp. Then sliced in half, stuffed with queso Oaxaca, put back in the pan with all that flavorful bacon fat, cheese side down, until the cheese completely melts and the corners crisp up. That hot link sits on a layer of horseradish mayo in a toasted bun and is garnished with a quick avocado relish: diced tart tomatillos, soft buttery avocado, grassy cilantro and the irresistible bite of pickled jalapeños.

Plating Bacon Cheese Hot Dogs with Avocado Pickle

Print Recipe
4.50 from 6 votes

Bacon Cheese Dogs with Avocado Relish

Bacon Cheese Dogs with Avocado Relish recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy"
Course: Main Course, Snack
Cuisine: American, Mexican
Keyword: Avocado, bacon, cheese, Hot Dog, Mexican, Oaxaca, Pickled Jalapeños, queso, relish
Servings: 2 hot dogs
Author: Pati Jinich

Ingredients

For the avocado relish:

  • 1 large (about 3 ounces) tomatillo husked, rinsed, cut into small dice
  • 4 scallions white and light green parts thinly sliced
  • 1/4 cup cilantro leaves and upper parts of stems chopped
  • 3 pickled whole jalapeños chopped, plus 2 sliced for garnish
  • 1 tablespoon brine from pickled jalapeños
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 ripe avocado halved, pitted, cut into small dice
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared horseradish or more to taste

For the hot dogs:

  • 2 slices bacon
  • 2 hot dogs
  • 2 cups Oaxaca cheese shredded
  • 2 hot dog buns

Instructions

To make the avocado relish:

  • In a medium bowl, add the tomatillo, scallions, cilantro, chopped pickled jalapeños, pickled jalapeño brine, lime juice, olive oil, and salt. Mix well. Incorporate the avocado and toss gently with a spoon to combine. Set aside.
  • In a small bowl, combine the mayonnaise with the prepared horseradish. Set aside.
  • On a cutting board, roll one slice of bacon around each sausage link. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around on the diagonal so that the bacon wraps around it and covers it entirely.

To make the hot dogs:

  • Heat a large skillet or griddle over medium heat. Add the bacon-wrapped hot dogs and cook, turning every couple minutes, until crisped and browned on all sides. Remove from the heat. When cool enough to handle, cut a slit lengthwise down the middle of each, without cutting completely through.
  • Raise heat to medium-high. Add two piles of about 1 cup shredded cheese onto the skillet and top each with a hotdog, slit-side down. Cook for 2 to 3 minutes until the cheese has completely melted and browned creating a cheese crust.
  • Meanwhile, open the buns but try not to separate the tops from the bottoms. Lightly toast the buns in the toaster or griddle. Spread a generous tablespoon of the horseradish mayonnaise onto each bun.
  • When bacon cheese hot links are ready, using a spatula, flip onto the bun, cheese side up. Top with a generous amount of the avocado relish, garnish with the pickled jalapeño slices and serve.

Notes

Hot dogs con Tocino, Queso y Aderezo de Aguacate

Thanksgiving Turkey

Posted on by Pati Jinich

Right after we got married, we moved from Mexico City to Dallas, Texas. It was in the middle of the very hot summer, oh how I remember that.

I had always been a great eater… but not a great cook. The youngest of four daughters, I had always been labeled the intellectual one, while each one of my older sisters jumped into the cooking and lifestyle field in one way or another.

Back then, I was focusing all my efforts on finishing my political science thesis to become an academic. But not knowing anyone, with my husband traveling all the time, and sort of locking myself in the duplex we lived in to write most of the time, I became insanely nostalgic for my family and the foods that we ate back home. So I jumped in the kitchen, and started to chat with anyone and everyone who seemed open to share recipes with me, in an attempt to recreate the soups, the stews, the dishes, and the nurturing flavors that I knew would help me feel at home.

Then came October. Like a sudden rain fall, I started seeing luscious Thanksgiving menu images everywhere: in stores, at the mall, on TV, on glossy books and cooking magazines in grocery stores. “A festive turkey meal in October,” I wondered. In Mexico, turkey is eaten for Christmas! “Oh boy,” I thought, “here they really do plan ahead of time.”

I had never heard of Thanksgiving before. Yet intrigued by the photos and recipes I was seeing, I made a full Thanksgiving meal for my husband and I. That was the very first one. Since then, we have sat down for a Thanksgiving meal every single year. Fast forward 19 years, and by now, I can tell you that Thanksgiving has become my favorite American holiday.

It is not only because of the food, but because of how friends and family come together around the table. How everyone seems to contribute in what is almost a communal effort. How the holiday is so timeless, with classic dishes that need to remain classics. But there is also an open window for flavors and ingredients that can enrich the meal.

Now, so many years later, I get the meaning of Thanksgiving more than ever. Here is my humble offer for your table: a turkey recipe packed with the sazón of some of my favorite flavor combinations and the tastiest Chorizo, Apple and Cornbread Stuffing.

Oh, by the way, for Season 5 of Pati’s Mexican Table, we made a Thanksgiving episode. I really do hope you catch it! Here is the episode.

Bacalao Navideño

Posted on by Pati Jinich

Bacalao Navideno
Print Recipe
4.43 from 7 votes

Christmas Salted Cod

Christmas Salted Cod recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over"
Prep Time2 days
Cook Time45 minutes
Total Time2 days 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: almonds, Bacalao, chiles güeros, Christmas dishes, olives, pati's mexican table, potatoes, salted cod fish
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound dried salted cod
  • 1/2 cup olive oil
  • 1 white onion peeled, halved, thinly sliced
  • 4 cloves garlic finely chopped or pressed
  • 1 1/2 pounds ripe tomatoes chopped, or a 28-ounce can crushed tomatoes
  • 2 red bell peppers roasted, sweated, peeled and diced
  • 1 pound baby potatoes peeled, halved if larger than 1-inch
  • 2 teaspoons white distilled vinegar
  • 1/4 cup fresh Italian parsley chopped
  • 1/3 cup slivered almonds
  • 1/4 cup manzanilla olives stuffed with pimientos thinly sliced
  • 8 to 10 pickled pepperoncini peppers or chiles güeros plus more for serving
  • French baguette to slice and toast

Instructions

  • 48 hours before you wish to make the dish, begin preparing your salt cod for cooking. Place in a bowl, cover with water and place in the refrigerator. The next day drain, rinse and cover with water again. Place it back in the refrigerator for 10 to 12 hours. Drain, rinse and cover with water again. Refrigerate for another 10 to 12 hours, drain and rinse. Shred the fish and it is ready to use.
  • Heat the olive oil in a large casserole over medium heat. Once hot, add the onion and cook for 5 minutes, stirring often, until softened and beginning to brown around the edges. Stir in the garlic and cook until fragrant, about a minute. Stir in the tomatoes and roasted red bell peppers, cover partially and cook, stirring from time to time, for 10 minutes, or until the mixture has thickened and darkened in color. It should look somewhat chunky.
  • Meanwhile, in a separate, medium saucepan, boil the potatoes in salted water for about 10 minutes, until just tender; when you insert the tip of a knife it should go all the way in, but the potatoes should not fall apart. Drain and set aside.
  • Stir the shredded cod into the tomato mixture. Add the vinegar, parsley, almonds and olives, stir together and continue to cook, partially covered for another 10 to 12 minutes, stirring occasionally and scraping the bottom of the pan, until the ingredients are well amalgamated and the sauce has thickened even more.
  • Reduce heat to low, stir in the cooked potatoes and the pickled pepperoncini peppers, cover the casserole and simmer for 5 more minutes. The mixture should be very moist and juicy, but not soupy. No need to add salt. Serve with additional pickled pepperoncini, and if you’d like, white rice on the side.

Notes

Bacalao Navideño

Snapper Ceviche “Veracruz”

Posted on by Pati Jinich

ceviche veracruz
Print Recipe
4.84 from 6 votes

Snapper Ceviche "Veracruz"

Snapper Ceviche "Veracruz" recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over"
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: capers, Ceviche, fish, jalapeno, José Andrés, olives, pati's mexican table, pickled red onions, red snapper, serrano chiles
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 cup kosher salt divided, plus more for seasoning
  • 3/4 pound red snapper filet
  • 4 white pearl onions peeled into petals
  • 2 Roma or plum tomatoes
  • 2/3 cup Spanish manzanilla olives
  • 1/3 cup freshly squeezed lime juice (about 3 large limes)

To garnish:

  • 4 Spanish manzanilla olives sliced into very thin round slivers
  • 28 Pickled Red Onion Slices
  • 28 fresh capers
  • 1 jalapeño or serrano chile sliced very thinly (optional)
  • 20 cilantro leaves
  • 12 nasturtium leaves
  • 12 sorrel leaves
  • 12 watercress leaves
  • Pinch edible flowers such as nasturtium blossom, mustard blossom, marigold petals
  • Pinch ground chile piquín
  • Extra-virgin olive oil and Maldon sea salt to finish

Instructions

  • Cover the bottom of a small rectangular pan with half of the salt. Place fish on top of the salt layer and cover with the remaining salt. Cover pan with plastic wrap and place in refrigerator for one hour.
  • To a pot of heavily salted boiling water, add the onion petals and cook for 20 seconds. Using a wire skimmer or spider, remove the onions, season with salt and submerge them in a bowl of ice water to halt the cooking process and set aside for garnish.
  • Using a sharp knife, slice off the top and bottom of each plum tomato. Locate the fleshy dividing wall of one segment inside the tomato. Slice alongside the dividing wall and open up the flesh of the tomato to expose the seeds. Remove the seeds and their pulp by slicing around the core of the tomato. Keep the seeds and their surrounding gel intact to create tomato seed “hearts” and set the "hearts" aside for garnish. Roughly chop the remaining outer tomato flesh.
  • Drain the 2/3 cup olives and remove pits. Add the chopped outer tomato flesh, the pitted olives, and lime juice to a blender and puree until smooth. Pass the mixture through a fine mesh strainer, then set aside.
  • Remove the fish from the refrigerator and rinse away the excess salt with water. Pat the fish dry with a paper towel. Holding a sharp knife at a 45-degree angle, cut the fish into thin slices.
  • Spoon the olive tomato puree onto serving dishes. With tongs, place snapper slices on top of the dressing. Add olive slivers, pickled onion slices, onion petals, capers, tomato hearts, and (if desired) jalapeño slices. Drizzle on more puree, then garnish with cilantro, nasturtium, sorrel, watercress, and edible blossoms. Finish with ground chile piquín, olive oil, and sea salt. Serve immediately.

Notes

Ceviche "Veracruz", recipe courtesy of José Andrés

Fried Egg Taco with Pine Nut Pipián

Posted on by Pati Jinich

fried egg taco
Print Recipe
4.75 from 4 votes

Fried Egg Taco with Pine Nut Pipián

Fried Egg Taco with Pine Nut Pipián recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over”
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chorizo, fried egg, pickled red onions, Pine Nut Pipián, radish, tacos
Servings: 4 tacos
Author: Pati Jinich

Ingredients

Instructions

  • Prepare the chorizo: With a knife cut the chorizo link on one side, allowing it to split open. Squeeze the meat from the casing. In a pot over medium heat, gently cook the chorizo for 4 to 5 minutes, until cooked through and lightly browned. Set aside.
  • Heat a non-stick pan over medium heat. Add a generous amount of olive oil. Once the pan is hot, gently crack open the egg into the middle of the oil, tilting the pan to allow the yolk to be centered. Cook on medium heat, using a slotted spoon to prevent egg from sticking to the pan. Cover if needed to allow the white to cook through, leaving the yolk runny, about 1 1/2 minutes. Using the slotted spoon, scoop egg out of the frying oil, dab on a towel to allow any excess oil to drain away, and place the fried egg on a plate. Repeat cooking process for each of the four eggs.
  • Cut off a 4-inch piece from the baguette. Slice off the crust and then slice the inner bread into 1/2-inch strips. Toast in a pan with oil.
  • Top each egg taco with slice of toasted bread, radish, cilantro, Pickled Red Onion Slices, Pine Nut Pipián, and chorizo. Serve immediately.

Notes

Tacos de Huevo con Pipián de Piñón, recipe courtesy of José Andrés

Dry Rub Skirt Steak

Posted on by Pati Jinich

Dry Rub Skirt Steak
Print Recipe
3.80 from 10 votes

Dry Rub Skirt Steak

Dry Rub Skirt Steak recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: adobo, cumin, dry rub, oregano, paprika, pati's mexican table, skirt steak, steak
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground cumin
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 7- to 8-ounce skirt steaks about 1/2-inch thick, at room temperature
  • 2 tablespoons unsalted butter

Instructions

  • In a small bowl, mix all the spices with salt and pepper.
  • Pat the steaks dry and apply the spice rub on both sides. Let steaks sit for a few minutes or up to 2 hours (if more than a half an hour place in the refrigerator).
  • Heat a skillet over high heat. Add the butter and as soon as it melts, add the steaks. Sear for about 4 minutes on one side, and between 2 to 3 minutes on the second side (for medium). Adjust timing to your liking.
  • Let it rest for 3 to 4 minutes before serving.

Notes

Falda de Res Asada

Thanksgiving Turkey

Posted on by Pati Jinich

Achiote Adobo Thanksgiving Turkey
Print Recipe
3.34 from 6 votes

Thanksgiving Turkey

Thanksgiving Turkey recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time12 hours
Cook Time5 hours
Total Time17 hours
Course: Main Course
Cuisine: American, Mexican
Keyword: achiote paste, allspice, banana leaves, bitter orange juice, cumin, oregano, pati's mexican table, Thanksgiving, turkey
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the marinade:

  • 6 tablespoons achiote paste from a bar
  • 6 cups bitter orange juice or its substitute
  • 6 cups homemade chicken broth or store bought
  • 12 cloves garlic charred, broiled or toasted with the skin on, and then peeled
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 2 teaspoons kosher or coarse sea salt or to taste
  • 2 teaspoons freshly ground black pepper

For the turkey:

  • 1 16- to 18-pound turkey rinsed and patted dry
  • 4 whole red onions peeled and sliced
  • 8 ripe tomatoes roughly chopped
  • 2 to 3 banana leaves (optional)
  • 1 brining bag large enough for a turkey (or an extra-large plastic bag)
  • Chorizo, Apple and Corn Bread Stuffing

Instructions

To make the marinade:

  • In a blender or food processor, working in 2 batches, add the achiote paste, bitter orange juice or its substitute, chicken broth, garlic, oregano, cumin, allspice, salt, and pepper and puree until smooth.
  • Slide the turkey, with the breast side down, into the brining bag. Pour the marinade into the bag and massage it into the bird, working it into the cavity and all the crevasses. Place the bag in a mixing bowl or roasting pan and refrigerate for 12 to 48 hours, turning the turkey a couple of times to redistribute the marinade.

To make the turkey:

  • Set the oven rack at the lowest position and preheat the oven to 450 degrees Fahrenheit.
  • Spread the onions and tomatoes in a large roasting pan. Sit the turkey on the vegetables breast side up. Stuff the main cavity with as much stuffing as it can hold and place the rest in a buttered baking dish. Close the cavity by crossing and tying the legs with butcher’s twine. Tuck the wing tips under the turkey. Pour as much of the remaining marinade over the turkey as will fit halfway up the pan.
  • Roast the turkey for 30 minutes. Cover the turkey with layers of banana leaves, if you are using them, and then cover the entire pan with aluminum foil, sealing it as best as you can. The less steam that is able to escape the better.
  • Reduce the oven to 350 degrees Fahrenheit. Place turkey back in the oven and roast for 3 1/2 hours, or for at least 12 minutes per pound. Remove from the oven and carefully remove the leaves and/or the foil, being careful as the steam is hot. Return to the oven and roast for 20 more minutes. The turkey should be completely cooked through and nearly falling off the bone.
  • Remove turkey from the oven and let it rest for at least 15 to 20 minutes, loosely covered with the aluminum foil.
  • Strain all the cooked vegetables and juice into a medium 3-quart saucepan, pressing with the back of the spoon to get as much liquid as possible. Set aside 1 cup for the stuffing. Simmer the remaining sauce for 15 to 20 minutes, until it has reduced by half.
  • While the turkey rests, pour the reserved marinade over the stuffing in the baking dish and place it in the oven for 20 minutes, or until it is hot and the top is crisped.
  • Carve the turkey and serve with the stuffing.

Notes

Pavo de Acción de Gracias

Shrimp Rolls with Pepita and Cilantro Pesto

Posted on by Pati Jinich

shrimp rolls with pepita and cilantro pesto recipe
Print Recipe
4 from 8 votes

Shrimp Rolls with Pepita and Cilantro Pesto

Shrimp Rolls with Pepita and Cilantro Pesto recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, cilantro, grill recipes, grilling, pati's mexican table, Shrimp
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 teaspoon olive oil plus more for brushing buns
  • 1 small clove garlic finely chopped
  • 1 tablespoon cilantro finely chopped
  • Pinch kosher or coarse sea salt
  • 1 pound shrimp cleaned, deveined, tails removed
  • 2 tablespoons mayonnaise
  • 4 potato hot dog buns
  • 1 ripe avocado peeled and sliced
  • Pepita and Cilantro Pesto as desired
  • Serrano Chile in Lime and Oil as desired

Instructions

  • Preheat the grill to medium high.
  • In a large mixing bowl, add olive oil, garlic, cilantro and a pinch of salt. Mix together and add the shrimp. Toss to coat well and keep refrigerated until ready to grill.
  • Place the shrimp on the grill. You can skewer them so they’re easier to flip. Cook until they’re opaque in color, a few minutes per side. Remove from grill and let cool.
  • In a bowl, toss the grilled shrimp with the mayonnaise. Season with salt and pepper to taste.
  • Brush the insides of the hot dog buns with olive oil and place open faced onto the grill to lightly toast.
  • To the toasted buns, add a few slices of avocado and a good amount of the grilled shrimp with mayonnaise. Top with a drizzle of pepita pesto and a few – or many (depending on how spicy you like it) - drops of serrano chile oil.

Notes

Rollos de Camarón con Pesto de Pepita y Cilantro, recipe courtesy of Alisa Romano

Achiote Rubbed Fish

Posted on by Pati Jinich

Tikin Xic or Achiote Rubbed Fish recipe
Print Recipe
4 from 8 votes

Achiote Rubbed Fish

Achiote Rubbed Fish recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, allspice, bitter orange juice, bronzino, corn tortillas, fish, guajillo chiles, pati's mexican table, red snapper, sea bass, snook
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 red snapper, snook, sea bass, or bronzino fillets deboned (about 6 ounces each)
  • 2 dried guajillo chiles stemmed and seeded
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons white distilled vinegar
  • 4 ounces (or 6 tablespoons) achiote paste
  • 9 cloves garlic
  • 1/4 cup white onion coarsely chopped
  • 5 whole cloves hard stems removed
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon kosher or coarse sea salt divided
  • 1 tablespoon vegetable oil
  • Warm corn tortillas optional

Instructions

  • Place the fish in a large baking dish.
  • Toast the guajillo chiles on a pre-heated comal or skillet, set over medium heat, for about 30 seconds per side. Place the toasted chiles in a saucepan, cover with water, and set over medium-high heat. Simmer until chiles rehydrate, soften and plump up, about 10 to 12 minutes.
  • In the jar of a blender, add rehydrated guajillos, plus a couple tablespoons from their simmering liquid, as well as the orange juice, lime juice, vinegar, achiote paste, garlic, onion, cloves, allspice, pepper and salt. Purée until completely smooth.
  • Pour the marinade over the fish, making sure the fish is completely covered in the marinade on both sides. Cover with plastic wrap and let it marinate in the refrigerator anywhere from 30 minutes to 12 hours.
  • When ready to bake, remove from the refrigerator at least 15 minutes ahead of time to bring to room temperature. Preheat oven to 450 degrees Fahrenheit.
  • Butter a large baking dish and place the marinated fish, skin side down. Reserve the remaining marinade.
  • Bake the fish anywhere from 10 to 15 minutes, depending on the thickness of the fish, until it flakes the fish with a fork. It should be moist and look opaque, but don't let it get dry and overdone.
  • While the fish cooks, place a saucepan over medium heat and heat the oil. Once it is hot, pour in the marinade; it will splatter so you may want to use a lid as a shield. Simmer for 8 to 10 minutes, partially covered, stirring often, until the marinade has thickened to a light puree or thick sauce consistency. Serve in a small bowl with a spoon, for your guests to add more sauce to the fish as they eat it, or to spoon over the tacos if making.

Notes

Tikin Xic

Tomato and Onion Pork Loins

Posted on by Pati Jinich

lomitos de valladolid
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4.86 from 7 votes

Tomato and Onion Pork Loins

Tomato and Onion Pork Loins recipe from Pati's Mexican Table Season 5, Episode 8  “Valladolid: A Day to Explore”
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, black beans, corn tortillas, onion, pati's mexican table, pork, Tomatoes
Servings: 5 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons lard or vegetable oil
  • 2 pounds pork tenderloin cut into 1/2" chunks, remaining fat left on
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup white onion chopped
  • 2 1/2 pounds very ripe tomatoes cored and diced, don't discard juices or seeds

To Serve:

Instructions

  • Heat the lard or vegetable oil in a large casserole set over medium-high heat. Add the pork pieces, sprinkle with salt and pepper, and let the meat cook for a minute or two. Add the onion, stir and let cook for a minute or two. Incorporate the diced tomatoes, mix well, cover and reduce heat to medium low.
  • Cook, stirring occasionally, until the meat is completely cooked through and the tomatoes have cooked down into a mushy paste, about an hour to an hour and 10 minutes. Remove the lid, taste for salt and add more if need be, stir, and continue cooking until there is almost no moisture in the casserole.
  • To serve, place two toasted corn tortillas on a plate, spoon refried black beans on top and ladle the meat on top of the beans. Place a couple avocado slices on the side.

Notes

Lomitos de Valladolid