Entrees

Yucatecan Grilled Pork

Posted on by Pati Jinich
yucatecan grilled pork or pok chuk recipe
Print Recipe
5 from 4 votes

Yucatecan Grilled Pork

Yucatecan Grilled Pork recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time2 hours 10 minutes
Cook Time6 minutes
Total Time2 hours 16 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bitter orange juice, black beans, chiltomate, corn tortillas, garlic, pati's mexican table, pork
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

To Serve:

Instructions

  • In a blender, combine bitter orange juice, garlic, salt and pepper, and puree until smooth. Place pork in a dish and pour marinade over. Cover and refrigerate for at least 2 hours or up to overnight.
  • Heat a grill to high. Drain pork from marinade and grill until cooked through, about 2 to 3 minutes per side. Serve with a side of Chiltomate, red onion salsa, a wedge of bitter orange or lime, tortillas and black bean puree.

Notes

Pok Chuc, recipe courtesy of Kinich Restaurant

Yucatecan Style Lasagna

Posted on by Pati Jinich
yucatecan style lasagna recipe
Print Recipe
5 from 7 votes

Yucatecan Style Lasagna

Yucatecan Style Lasagna recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, beer, Chorizo, edam cheese, ground beef, Lasagna, orange juice, pasta, pati's mexican table, ricotta, Yucatán Peninsula
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup olive oil
  • 1 pound Mexican chorizo casings removed, coarsely chopped
  • 1 pound ground beef
  • 1 large red onion finely chopped
  • 5 cloves garlic finely chopped
  • 1 green bell pepper finely chopped (about 1 cup)
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons achiote paste
  • 1 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher or coarse sea salt
  • 4 cups homemade chicken broth or store bought, divided
  • 1 cup light beer
  • 1 28-ounce can crushed tomatoes
  • 1 pound lasagna noodles
  • 2 cups ricotta cheese
  • 3 cups Edam cheese grated

Instructions

  • Heat oil in a casserole over medium-high heat. Add chorizo and beef and cook for 6 to 7 minutes until it starts to brown. Make room in the middle, add onion, garlic and bell pepper, and cook for 9 to 10 minutes until vegetables have completely softened, juices have all been absorbed, and meat has browned further.
  • Meanwhile, in a blender, puree orange juice, lime juice, achiote paste, tomato paste, oregano, salt and a cup of the chicken broth, until completely smooth.
  • Pour beer into the casserole with the meat and cook for 4 to 5 minutes, until it starts cooking off. Reduce heat to medium and pour in the achiote paste mixture. Stir and cook for 4 to 5 minutes, until sauce is very thick. Add crushed tomatoes and the rest of the chicken broth, mix very well, reduce heat to lowest possible setting and cover. Cook for 20 minutes, uncover, raise heat to medium heat and cook for 10 more minutes, then turn off heat.
  • Place rack in the middle of the oven. Preheat to 375 degrees Fahrenheit.
  • Cook 1 pound of lasagna noodles in salted water with a splash of olive oil until al dente. Drain.
  • Coat the bottom of a 9x13 baking dish with about one cup of meat sauce. Drape pasta sheets, covering bottom of the pan entirely. Cover with about 1/3 of the remaining sauce, then add 1/3 of the ricotta cheese in dollops all spread out. Cover with more draped pasta, repeat with 1/3 of the sauce and 1/3 of the ricotta cheese. Repeat one more time and add the Edam cheese on top.
  • Lightly cover the pan with aluminum foil and place in the oven for 40 minutes. Remove foil and leave in the oven for another 20 minutes, until cheese is completely melted, crisp and browned and lasagna is completely set.

Notes

Lasaña Yucateca

Coconut Shrimp

Posted on by Pati Jinich
Coconut Shrimp
Print Recipe
4.67 from 6 votes

Coconut Shrimp

Coconut Shrimp recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: coconut, corn flakes, fried food, pati's mexican table, Shrimp
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 cup unsweetened coconut flakes
  • 1 cup sweetened coconut flakes
  • 1 cup corn flake crumbs
  • 1 teaspoon kosher or coarse sea salt divided
  • Freshly ground pepper to taste
  • 4 large eggs well beaten
  • 1 cup all-purpose flour
  • Vegetable oil for frying
  • 2 pounds extra large shrimp tails on
  • Serve with Mango Habanero Hot Sauce

Instructions

  • On a large plate, combine unsweetened and sweetened coconut flakes with the corn flake crumbs and ½ teaspoon salt and freshly ground black pepper. Set aside.
  • Crack the eggs into a mixing bowl and beat them well with a whisk or fork along with the remaining ½ teaspoon salt. Set aside.
  • Pour the all-purpose flour onto another large plate and set aside.
  • Add enough oil to a large frying pan or casserole to get about 3/4-inch height. Set over medium heat.
  • One by one, dredge the shrimp in the flour so they are completely covered and shake off the excess. Then, dip them completely in the beaten egg mixture. Immediately coat them with the coconut mix, but do so gently so the coconut won’t fall off: place each egg coated shrimp on the plate and with your hands add some of the coconut mix on top, pressing lightly so they are completely covered. Don’t shake them off at this point. Set them aside on a plate or board.
  • Once you are done coating the shrimp, check your oil. If you have a thermometer, it should be around 350 degrees Fahrenheit. You may raise the temperature to medium-high if it isn’t still there. Another way to test is to dip in the tip of a shrimp, the oil should actively and happily bubble all around it.
  • Fry the shrimp in batches, without overcrowding the pan, until they are cooked through, crisp and golden brown, about 1 to 2 minutes per side. Flip them using rubber tip tongs from the tail, so you don’t break the beautiful coconut coating. Don’t over cook them either! Place them on a drying rack or platter covered with paper towel, and serve.

Notes

Camarones al Coco

To-Die-For Ceviche

Posted on by Pati Jinich
To Die For Ceviche
Print Recipe
4.86 from 7 votes

To-Die-For Ceviche

To-Die-For Ceviche recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, cacao nibs, Ceviche, flounder, grouper, jalapeno, mango, pati's mexican table, red snapper, rock fish, tomatillos, trout
Servings: 2 to 4 servings
Author: Pati Jinich

Ingredients

  • 3/4 cup freshly squeezed lime juice
  • 3/4 cup freshly squeezed orange juice
  • 1/4 cup olive oil
  • 2 jalapeño chiles stemmed and coarsely chopped, seeding optional
  • 1/2 cup celery sliced
  • 1/2 cup red onion halved and thinly sliced, divided
  • 1/2 cup cilantro leaves and upper stems chopped, divided
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1 pound red snapper filet cut into about 1/2-inch dice (may substitute another mild flavored fish like grouper, trout, flounder, sole or rock fish)
  • 1 cup (about 1 large) ripe mango diced
  • 1 cup (about 1 large) ripe avocado diced
  • 1/3 cup (about 2) tomatillos husked, scrubbed, and diced
  • 2 tablespoons cacao nibs optional
  • Tortilla chips or tostadas

Instructions

  • Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.
  • Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
  • When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

Notes

Ceviche Que Te Mueres

Fish in Green Sauce

Posted on by Pati Jinich
fish in green sauce recipe
Print Recipe
4.67 from 6 votes

Fish in Green Sauce

Fish in Green Sauce recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bitter orange juice, cilantro, fish, fish broth, green sauce, pati's mexican table, snook
Servings: 2 servings
Author: Pati Jinich

Ingredients

For the Fish:

  • 1/4 cup cilantro leaves
  • 1/4 cup water
  • 1/4 cup freshly squeezed lime juice
  • 3 cloves garlic
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 8-ounce snook filets skins removed
  • 2 tablespoons olive oil

For the Sauce:

Instructions

  • In a blender, puree cilantro, water, lime juice, garlic, salt and pepper until smooth. Place fish on a rimmed plate and pour marinade over, turning to coat. Let sit 5 minutes.
  • To prepare the sauce, in a blender, puree olive oil, bitter orange juice, cilantro, parsley, chives, salt and a pinch of pepper until smooth. Pour into a small saucepan and place over medium-high heat. When sauce starts to boil, add broth and season to taste with salt and pepper.
  • Heat oil in a skillet over medium high heat. Sear fish filets until golden and cooked through, about 2-3 minutes per side. Transfer to plates and spoon over warm green sauce to serve.

Notes

Pescado en Salsa Verde, recipe courtesy of La Pigua

Pork Tenderloin Enchiladas with Mole Verde

Posted on by Pati Jinich
pork tenderloin enchiladas
Print Recipe
5 from 8 votes

Pork Tenderloin Enchiladas with Mole Verde

Pork Tenderloin Enchiladas with Mole Verde recipe from Pati's Mexican Table Season 5, Episode 4 “Sunday Family Food”
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, Enchilada, jalapeno, mole verde, pati's mexican table, pepitas, pork, pumpkin seeds, serrano chiles, tomatillos
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the Pork Tenderloin:

  • 2 pounds pork tenderloin either 1 large or 2 smaller tenderloins
  • 5 garlic cloves minced or pressed
  • 3 tablespoons finely chopped fresh sage or 1 tablespoon dried
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons olive oil divided

For the Mole Verde:

  • 1 pound tomatillos husked, scrubbed and rinsed
  • 2 garlic cloves peeled
  • 2 serrano or jalapeño chiles or to taste
  • 3/4 cup raw hulled pumpkin seeds
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 cup coarsely chopped white onion
  • 3 romaine lettuce leaves rinsed, dried and torn into pieces
  • 1 1/2 cups cilantro leaves and upper part of stems
  • 1 cup parsley leaves and upper part of stems
  • 2 tablespoons canola or safflower oil
  • 1 1/2 cups meat juices from cooked tenderloin or substitute chicken broth or water

To Assemble and Serve:

Instructions

To prepare the tenderloin:

  • Preheat the oven to 375 degrees Fahrenheit.
  • Using a sharp knife, make an approximately 1/4-inch deep slit down the length of the tenderloin(s), from one end to the other.
  • In a small bowl, mix the garlic with the sage, salt, pepper and 4 tablespoons of the olive oil. And spread this seasoning paste all over the meat, including inside of the slit.
  • Tie the meat with kitchen twine, or if you have two smaller pork tenderloin pieces, tie them together one on top of the other. To tie, cut a long string of kitchen twine and wrap it around the meat at one end, about 1-inch from the end. Tie a knot leaving two long ends, and with the remaining string, criss-cross over and around the meat down the length of the meat. Wrap around one more time at the other end and tie another knot. (Though no marinating time is necessary, you may cover and refrigerate for up to 24 hours in advance.)
  • Heat a large, ovenproof casserole or a deep, 12-inch skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the tenderloin and brown on all sides, about 6 minutes total.
  • If you used a skillet to brown the meat, transfer it to an ovenproof casserole or baking dish. Add 3 cups of water and place in the oven. Roast for 30 minutes, or until the meat is cooked through and the internal temperature reads 150 to 160 degrees Fahrenheit. Remove from the oven.
  • When cool enough to handle, place the meat on a chopping board and cover with aluminum foil to keep warm. Pour the meat juices into a measuring cup and set aside.

To make the mole verde:

  • Place the tomatillos, garlic and chiles in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer for 10 to 12 minutes, until the ingredients are completely cooked through and soft, and the color of the tomatillos has changed from light or bright green to olive.
  • Meanwhile, heat a small skillet over medium-low heat. Add the pumpkin seeds and toast, stirring often, until you hear popping sounds, like popcorn, and they begin to brown lightly, about 3 to 4 minutes. Take care not to burn them. Immediately transfer to a bowl or plate and set aside.
  • Drain the tomatillos, garlic and chiles and place in a blender (add only one chile at first). Add the salt and puree until smooth. Then add the toasted pumpkin seeds, onion, lettuce, cilantro and parsley to the blender and puree until completely smooth. Taste and blend in the second chile if desired.
  • Heat the canola or safflower oil in a casserole or heavy soup pot over medium heat. When the oil is hot, add the puree and stir well, being careful as this sauce really likes to jump around; use your lid as a shield. Stir in 1 1/2 cups of the meat juices (or broth or water) and bring to a simmer, cover partially and simmer for 15 to 20 minutes. Stir every 4 to 5 minutes, to prevent the sauce from sticking to the bottom.
  • If the sauce appears to be cooking too fast and sticking, reduce the heat to low and continue to simmer until very thick. It should coat the back of a wooden spoon heavily. Taste and adjust salt. Turn off heat and keep covered.

To assemble the enchiladas:

  • Slice and dice, or coarsely chop, the cooked pork tenderloin. If the meat is cold, you may place it back in the casserole after you dice it with any remaining meat juices and heat through over low heat.
  • Prepare the tortillas for the enchiladas, either heating them on an already heated comal or skillet set over medium heat, or “passing" them through hot oil.
  • If necessary, reheat the mole verde. One by one, dip a tortilla into the mole verde and place on a plate or chopping board. Place about 1/4 cup of diced meat in the middle and roll into a chubby enchilada. Then place it seam side down on a serving platter. Continue with the rest of the tortillas. Pour the remaining mole verde on top. Garnish with the radish pico and serve.

Notes

Enchiladas de Lomito de Cerdo con Mole Verde

Banana Leaf Wrapped Whole Fish

Posted on by Pati Jinich
banana leaf wrapped whole fish
Print Recipe
4.50 from 8 votes

Banana Leaf Wrapped Whole Fish

Banana Leaf Wrapped Whole Fish recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: banana leaves, bitter orange juice, cilantro, epazote, grill recipes, grilling, mint, red snapper, snook
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 3 garlic cloves
  • 1 cup cilantro leaves
  • 1/4 cup bitter orange juice or its substitute
  • 1/4 cup olive oil
  • 2 teaspoons kosher or coarse salt plus more to season the fish
  • 6 Banana leaves stems removed
  • 1 whole 3-pound fish, red snapper or snook, scaled and gutted
  • Ground black pepper to taste
  • 1/2 cup dried oregano leaves
  • 2 cups packed fresh mint leaves
  • 1 cup fresh epazote leaves

Instructions

  • Preheat a grill or grill pan on medium-high heat.
  • To make the "mojo," place the garlic, cilantro leaves, bitter orange juice, olive oil and salt in a molcajete and mash into a paste. Alternatively, you may add these ingredients to a food processor or blender and process until fully combined but still chunky.
  • To make a wrap for the fish, arrange the banana leaves overlapping on a work surface. Season the fish all over with salt and pepper, and place in the center of the leaves. Pour the "mojo" over both sides of the fish, then top with the oregano, mint and epazote. Fold the banana leaves over fish to cover and tie or tuck leaves around fish to enclose.
  • Place the fish on the grill and cook for 15 to 20 minutes, then turn and continue to cook for another 15 to 20 minutes until the fish is cooked through. To serve, unfold leaves and filet the fish.

Notes

Pescado Envuelto en Hoja de Plátano, recipe courtesy of Pedro Evia

Everything But The Kitchen Sink Rice

Posted on by Pati Jinich
everything but the kitchen sink seafood rice stew
Print Recipe
4.86 from 7 votes

Everything But The Kitchen Sink Rice

Everything But The Kitchen Sink Rice recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: clams, epazote, garlic, grouper, jalapeno, mussels, pati's mexican table, red snapper, rice, rock fish, seafood, seafood broth, serrano chiles, Shrimp, squid, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 whole (about 3 pounds) white-fleshed, mild-flavored fish, such as red snapper, grouper, or rock fish, boned and filleted OR 1 pound fish fillets
  • 1 1/2 pounds ripe tomatoes
  • 2 jalapeño or serrano chiles or to taste
  • 8 garlic cloves, 5 finely chopped, 3 peeled and left whole
  • 1/2 cup coarsely chopped white onion
  • 2 1/4 teaspoons kosher or coarse salt or to taste, divided
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 pound cleaned squid rinsed and sliced into 1/4" rings
  • 1 pound medium shrimp peeled, shells and tails reserved if making broth
  • 2 cups white rice or jasmine white rice
  • 5 cups seafood or fish broth homemade or store bought
  • 1 large fresh epazote sprig or 3 cilantro sprigs
  • 12 small to medium fresh clams scrubbed and rinsed
  • 12 small to medium fresh mussels scrubbed and rinsed

Instructions

  • NOTE: If you plan on making the seafood or fish broth, get the whole fish and ask your fish monger to clean it for you and to give you the head, bones and tail to use for the broth. Also, save the shrimp shells and tails to use in the broth, as well.
  • Cut the fish fillets so that you have 6 more or less equally sized pieces. Season with ¼ teaspoon salt and freshly ground black pepper to taste. Set aside.
  • Place the tomatoes, jalapeños, and the 3 whole garlic cloves in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer until the tomatoes are fully cooked and very soft, about 10 minutes. Transfer the tomatoes, garlic cloves, and only 1 of the jalapeños (puree one chile at a time, taste for heat, and add the other if desired) to a blender, and add the onion and 1 teaspoon of the salt. Puree until completely smooth.
  • Rinse and dry the saucepan and heat 2 tablespoons of the olive oil in it over medium heat. Once hot, add the tomato puree and cover the pan partially with a lid, as the puree will sputter and jump. Cook, stirring occasionally, until thick, dark and fragrant, about 6 to 7 minutes. Remove from the heat and set aside.
  • In a large, wide casserole, heat 1/4 cup of the olive oil over high heat. Once hot, toss in the squid, sprinkle with 1/2 teaspoon of salt, add half of the finely chopped garlic, and cook for 2 minutes, stirring halfway through. Remove the squid and the garlic with a slotted spoon and place in a heatproof bowl.
  • Add the shrimp to the casserole, along with another 1/2 teaspoon of salt and half of the remaining chopped garlic, and cook for 2 minutes, stirring and flipping the shrimp over halfway through. Remove with a slotted spoon and place in the bowl with the squid.
  • Reduce the heat to medium and add 1/4 cup of the remaining olive oil to the casserole. Once hot, add the rice and cook for about 3 to 4 minutes, stirring often and scraping the bottom of the casserole, until the rice is crackling and coated with oil, feels heavier in the pan as you stir it, and the color of the grains has changed from a pale white to a deep milky white.
  • Pour the cooked-down tomato puree over the rice; it will sizzle and smoke a bit, which is what you want. Cover partially with a lid and cook, stirring a couple of times, until the rice absorbs most of the sauce, about 2 to 3 minutes. Add the seafood broth and stir the rice, scraping the bottom of the casserole. Add the epazote or cilantro sprigs and reduce the heat to medium-low. Gently arrange the reserved shrimp and squid on top of the rice, adding any of their juices from the bowl, as well as the clams, mussels and seasoned fish fillets.
  • Cover and simmer over medium-low heat for 10 to 12 minutes, until the fish is cooked through and can be easily pulled apart with a fork, and the clams and mussels have opened up. Turn off the heat and serve immediately in soup plates. The rice should be tender and the mixture very soupy.

Notes

Arroz con Mariscos

Pork and Beans

Posted on by Pati Jinich
pork and beans
Print Recipe
4.15 from 7 votes

Pork and Beans

Pork and Beans recipe from Pati's Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, black beans, chiltomate, corn tortillas, epazote, habanero, lime, pati's mexican table, pork, radish, Yucatán Peninsula
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 2 pounds black beans rinsed and drained
  • 4 pounds pork shoulder, butt, or country-style ribs (or a combination) cut into 2" chunks
  • 1 white onion outer peel removed and cut in half crosswise without cutting ends off
  • 4 fresh epazote sprigs or 15 cilantro sprigs, tied with kitchen twine
  • 1 tablespoon kosher or coarse sea salt
  • 8 to 10 radishes julienned or cut into thin strips
  • 1 cup coarsely chopped cilantro leaves and upper stems
  • 1 ripe avocado halved, pitted, meat scooped out and diced
  • 4 limes quartered
  • Yucatecan tomato sauce or Chiltomate to taste, optional
  • Habanero chiles to taste, either "dipped" or finely chopped optional
  • Warm corn tortillas

Instructions

  • Add 6 liters of water and the rinsed beans to a large casserole or Dutch oven. Bring to a simmer over medium heat and cook at a steady rolling simmer, with the lid slightly ajar, for 45 minutes.
  • Incorporate the pork chunks, halved white onion, epazote or cilantro sprigs, and salt and stir. Continue simmering for another hour and a half, partially covered, until the pork is completely cooked and tender, making sure the broth does not dry out – I add another 4 cups of boiling water after I add the pork. Turn off the heat. Taste for salt and add more if need be.
  • Serve with garnishes of julienned radishes, chopped cilantro, diced avocado, lime quarters, Chiltomate, and habaneros (they can just be cut and dipped into individual bowls to add a bit of heat, called "chuk" or "remojar"). Each person can “puuch” or mash and mix the garnishes of their choice in their bowl. It is customary to serve along with warm corn tortillas.

Notes

Frijol con Puerco

Pan de Cazón

Posted on by Pati Jinich
Pan De Cason
Print Recipe
4.41 from 5 votes

Pan de Cazón

Pan de Cazón recipe from Pati's Mexican Table Season 5, Episode 1 “Chachi’s Champotón Kitchen”
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bitter orange juice, black beans, cazon, Cod, corn tortillas, dogfish, epazote, habanero, mahi mahi, pati's mexican table, swordfish, Yucatán Peninsula
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 2 pounds cazon or dogfish fillets cut into 2-inch pieces (may substitute cod, swordfish or mahi mahi)
  • 3 sprigs fresh epazote
  • 1 teaspoon kosher or coarse sea salt
  • 6 tablespoons lard divided, may substitute vegetable oil
  • 2 whole white onions 1 chopped and 1 havled and sliced thin
  • 1 cup fresh epazote leaves roughly chopped, plus another 1/4 cup for tomato sauce
  • 2 tablespoons bitter orange juice or its substitute
  • 8 large tomatoes chopped
  • 16 corn tortillas warmed
  • 2 cups black bean puree warmed
  • 4 habanero chiles roasted or charred
  • 1 ripe avocado pitted and sliced

Instructions

  • To prepare the cazon filling, bring a large pot of water to a boil and add the fish, epazote sprigs and salt. Simmer on low until the fish is cooked through, about 10 to 12 minutes. Drain the fish and set aside to cool slightly, then remove the skin and shred. Set aside.
  • Heat 3 tablespoons of the lard in a large sauté pan and cook the chopped onion and chopped epazote leaves until soft, about 5 minutes. Add the shredded fish and the remaining 3 tablespoons of lard, and cover and cook until warmed through, about 5 to 6 minutes. Remove from heat and stir in the bitter orange juice.
  • Meanwhile, prepare the tomato sauce. In a blender, puree 2 cups of the chopped tomatoes. Transfer the puree to a medium pot set over medium-high heat and add the remaining chopped tomatoes, 3 tablespoons of lard, thinly sliced onion, 1/4 cup chopped epazote leaves and salt. Bring to a boil, reduce to a simmer and cook until the onions and tomatoes are soft, about 15-20 minutes.
  • To assemble, dip a tortilla into the black bean puree and coat lightly on both sides. Place in the center of a plate. Top with about 2 tablespoons of the cazon filling, then repeat the process of dipping a tortilla and topping with the cazon filling two more times for a total of 3 layers. ingredients.
  • Coat a fourth tortilla on one side only lightly with bean puree, and place bean-side down on the top of the stack. Ladle about 1 1/2 cups of the tomato sauce over the top. Top with a charred habanero, and garnish with avocado slices on the side. Repeat the process 3 more times for 4 servings.
  • NOTE: The most authentic version of this recipe uses roasted cazón or dog fish. However, substitutes work wonderful, as well.

Notes

Pan de Cazón, recipe Courtesy of Chachi

Mexican Overloaded Double-Baked Potatoes

Posted on by Pati Jinich

So, we are about to start another school year. This time around may be one of the most bittersweet for me, yet.

The sweet side: Season 5 of Pati’s Mexican Table premieres nationwide this September (here’s a sneak peek)!

I can’t believe we have gone from a first season, born out of the sheer passion to share everything from my native country with my new home country, to a fifth season that comes right on the heels of two unexpected Emmy nominations and two James Beard nominations.

Super sweet because, I’m guessing that like during past seasons, the boys and I will jump on the couch in front of our TV to watch every new Season 5 episode right after our late Saturday morning breakfast. (The time and day you get the episodes depends on where you are.)

Super duper sweet because the boys have always watched the episodes with me despite knowing them by heart. They know the episodes names, have eaten the recipes (many times, countless times) and when possible they have tagged along with me to Mexico.

Since this season’s theme is the Maya World, they were able to experience some of the magic of the Yucatán Peninsula: From diving into cenotes, to exploring ancient ruins, to eating the most traditional and the most modern foods from the region.

pati-mexican-table-season-five-yucatan

Now, about the bitter: This is the last season Alan will have been a part of while living at home. This is his last year in high school (can you believe it?!?). So I have been worrying about passing on to him as many skills as I can, so he can cook for himself at college.

The truth is I even wondered what it would be like if we moved back to Mexico, where kids tend to stay at home until they finish college, or even until they get married (yeah, that was me, after our wedding my husband and I went back to my mom’s house to pick up the bags I had packed that morning).

Anyway. I may have already gotten his head spinning trying to explain how to buy every single piece of produce in the market each time we are there. So it was only natural that we ended up with an episode called “Alan Goes to College,” where I tried to show him how easy it is to make some of his favorite things, including these insanely good double-baked potatoes.

It is truly ridiculous how good those potatoes are, with crispy bacon, Mexican crema and melty Oaxaca cheese. You can make them a whole meal on any school night, too!

Pati Jinich with her son before his prom

That’s for the sweet and the bitter in my bittersweet start of this school year. But to end on a more sweet than bitter note…

I recently asked Alan, “when you are off to college, do you think you will want to be part of the next season, if I am lucky enough and work hard enough to continue?” I knew I could get a “nah, ma, it will be complicated,” so I pretended not to be beyond delighted to hear his “of course, ma” with that look of his that really says, “you are the silliest mom ever.”

(P.S. I hope you will go ahead and try these crazy good double-baked potatoes, as a taste of what’s to come in Season 5. If you’re a fan of spicing it up, like me, feel free to add in a couple of chipotle chiles.)

Overloaded Double Baked Potato
Print Recipe
4 from 9 votes

Mexican Overloaded Double-Baked Potatoes

This is Alan’s last year in high school. So it is only natural that we ended up with an episode in the new season of Pati’s Mexican Table called “Alan Goes to College,” where I try to show him how easy it is to make some of his favorite things including these Mexican overloaded double-baked potatoes…It is truly ridiculous how good they are, and you can make them a whole meal on any school night.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: bacon, baked potato, chipotles in adobo, mexican crema, Oaxaca cheese, pati's mexican table
Servings: 2 potatoes
Author: Pati Jinich

Ingredients

  • 2 large russet potatoes washed and scrubbed
  • 2 teaspoons olive oil
  • 5 thick slices of bacon coarsely chopped
  • 3/4 cup Mexican crema
  • 3 tablespoons sauce from chipotles in adobo sauce
  • 2 chipotle chiles in adobo sauce minced, optional
  • 1/2 teaspoon kosher or coarse sea salt plus some to season the potatoes
  • 1/2 cup Oaxaca cheese grated

Instructions

  • Preheat oven to 400 degrees.
  • Using a fork, pierce potatoes all around, about 6 to 8 times. Rub potatoes with olive oil, season with salt, and place on a baking sheet. Bake for 1 hour until tender on the inside and crisp on the outside.
  • In a medium skillet set over medium heat, cook the bacon until crisp and lightly browned. Transfer to a paper-towel-lined plate and set aside.
  • In a small bowl, mix the crema with the sauce from chipoltles in adobo and minced chiles, if using (I do!). Set aside.
  • Remove the potatoes from the oven. Using a knife, cut each one open lengthwise and carefully push the ends together, causing the center to open. Scoop out a couple spoonfuls of the cooked potato meat from each and transfer to a bowl. Sprinkle with salt and mix well.
  • Inside the scooped potatoes, layer a spoonful of the chipotle crema mixture, a spoonful of grated cheese and a spoonful of the seasoned potato meat. Repeat with the crema, cheese and potato meat. End with a bit of crema and cheese.
  • Raise the oven temperature to 500 degrees, or turn on the broiler. Place the stuffed potatoes back on the baking sheet. Return to the oven for 5 more minutes until the cheese has completely melted and has started to crisp. Remove from the oven, sprinkle with bacon and serve immediately.

Mexican Dreamboat Hot Dogs

Posted on by Pati Jinich

The first time (there’s been two…) my PBS TV series director saw me cry, it was over a Mexican hot dog.

We were filming for Season 3 in Morelia, the capital of the state of Michoacán. We had heard from many locals that the best Mexican-style hot dogs in the city were the ones at Richard’s.

You shouldn’t be surprised about Mexican-style hot dogs in the Mexican culinary repertoire. We love our hot dogs! In every city or town in Mexico, no matter how small or big, a few feet away from the top-selling taco stand, you are likely to find a top-selling hot dog stand. And once you try one, I bet that’s how you will want to prepare them in the future.

So anyway, we headed to Richard’s to meet him, film how he makes his hot dogs and try them. When we travel, I can’t help but share the food I love with my production team. I ask the sound guy, Dave, to take a bite, hoping he understands why I moan so much… I ask the camera guy, James, to take a bite too, so he can see why I keep on insisting that things are this or that good… The same goes for the director, Dan, the producer, Allie, and, well, pretty much everyone on board. If I taste something magnificent, I really want to share it with my team, mostly because I want them to experience it along with me. But this time it was different.

We got to Richard’s, he was super friendly, and he made an insane hot dog. Different from usual, I was not sharing a single bite with anyone and was very quiet. Not my normal self for sure. To the point that the director started asking, “Hey Pati, are you ok…?” And “why aren’t you showing it to camera,” and “…do you want to give James or Dave a bite?” I was zoned out. I was just shaking my head and eating the hot dog, so very slowly.

See, Mexican hot dogs and I go a long way back, as most Mexicans I guess. But in my case, rewind like 30 years ago. I was a girl, and my oldest sister started driving my sisters and me to school. Enjoying our newly found freedom, we started stopping at El Galán hot dog stand on our way back home. Though our intention was to have just one, it ended up being at least two or three. And, con todo, with all the trimmings.

El Galán translates to dreamboat or a hunk, which he was not, but his hot dogs were to die for. He would drizzle some oil on his hot plancha, or griddle, and throw on some chopped white onions, pickled jalapeños, and tomatoes. Then, as they sizzled, he’d squirt on some yellow mustard and ketchup with a secret sweet ingredient (we later found out it was orange soda!) and mix everything up. Onto that delicious mess, he threw a slice of American cheese and, once it melted, he piled everything onto a soft bun and topped it with a steaming turkey hot dog wrapped in crisp bacon. If you wanted your hot dog extra especial, a couple more crispy bacon slices would also show up at the party.

Then we would head home. Once there, we weren’t that hungry anymore. Once my dad figured out our shenanigans, he took out a $100 MN pesos bill, gave it to my oldest sister and announced that since we weren’t eating my mom’s planned home made meals, we were to eat at El Galán every day for that month. We were delighted to hear that, though we really tried not to show it… Now, I know what it feels like to be a parent that takes a disciplining measure that does nothing but fail, and then doesn’t know how to take it back.

In any case, we soon stopped going every day and left that hot dog rendez vous for Fridays, not to make my mom sad. It was a truly special time in our lives. And I am telling you those hot dogs were INSANE.

Then life happened. Then our parents divorced. Then we grew up.

Fast forward 30 years and I am eating Richard’s hot dog in Morelia. After a few minutes later, I snapped out of it, and we started filming again. I showed my hot dog to camera and ate some and shared most.  As we wrapped the day up, I asked Richard for an extra hot dog. I walked to the van, sat in the back, closed the door, and ate it by myself. A few minutes later, the director opened the door to find me weeping. When I saw his concerned look, I just said, “it is nothing really, it was just the hot dog.”

Here is the recipe as good as I remember it, minus the orange soda which I find to be really not necessary. Do try it at home!

p.s. Oh… pictured to the left of the dreamboat hot dog is a hot dog del mercado or market style hot dog, which is also phenomenal, and it is included in my new cookbook Mexican Today.

Mexican Dreamboat Hot Dog with bacon and cheddar by Pati Jinich
Print Recipe
4.75 from 4 votes

Mexican Dreamboat Hot Dogs

You shouldn’t be surprised about Mexican-style hot dogs in the Mexican culinary repertoire. We love our hot dogs! In every city or town in Mexico, no matter how small or big, a few feet away from the top-selling taco stand, you are likely to find a top-selling hot dog stand. And once you try one, I bet that’s how you will want to prepare them in the future.
Prep Time15 minutes
Cook Time15 minutes
Course: Main Course, Snack
Cuisine: American, Mexican
Keyword: bacon, cheddar, cheese, Hot Dog, Pickled Jalapeños, Turkey Hot Dog
Servings: 6 to 8 hot dogs
Author: Pati Jinich

Ingredients

  • 6 to 8 slices bacon
  • 6 to 8 turkey hot dogs
  • 2 tablespoons canola or safflower oil
  • 1 white onion chopped
  • 1 tomato seeded and chopped
  • 1/4 cup chopped pickled jalapeños or to taste
  • 1 cup ketchup
  • 1/4 cup yellow mustard
  • 6 to 8 hot dog buns
  • 6 to 8 thick slices cheddar cheese

Instructions

  • On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog.
  • Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the heat.
  • To make the salsa especial, heat the oil in a medium skillet over medi-um heat. Add the onion and cook, stirring occasionally, until it is tender and the edges are beginning to brown, 5 to 6 minutes. Stir in the tomato and cook for another minute or so, until the tomato has softened a bit. Stir in the jalapeños, ketchup, and mustard and cook just until heated through, about 1 minute. Remove from the heat.
  • Preheat the oven or a toaster oven to 350°F.
  • Open the buns but try not to separate the tops from the bottoms. Top the bottom or both halves (to taste) with cheese (break up the cheese if desired) and place on a baking sheet. Bake for 2 to 3 minutes, until the cheese has melted and the buns are lightly toasted.
  • Place a bacon-wrapped hot dog on the bottom half of each bun and top with a generous amount of salsa especial. Cover with the top halves and serve right away.

Notes

Hot Dogs del Galán

To Die For Ceviche

Posted on by Pati Jinich

My present career began with ceviche.

After years as an academic, with two degrees and many policy research papers under my belt, with a husband, two kids and one on the way, I resigned from a prestigious think tank to walk a completely uncharted path.

I had been professionally frustrated for over a year and just continued to get involved in more projects in the office thinking I just had to work harder.

What triggered my career change was this: I had been asked to write a research paper comparing the democratic transitions of Mexico and Peru. Yet something was really off with me. Instead of doing my research on the political processes and crisis resolution tactics, I felt myself pulled to research the differences between Mexican and Peruvian ceviche.

Both countries boast to have the best ceviches, and both countries insist that they came up with the dish. I wondered about the true origins of ceviche in both countries. It has been recorded that the people of both countries had been eating raw fish since pre-Hispanic times…

But who got citrus first? How did their people come to use citrus to “cook” the fish, since citrus is native to neither country? What about chiles? Why is the spelling “ceviche” in one country and “cebiche” in the other, and what is the meaning and origin of the word? Why do Mexicans marinate their fish for a while, whereas Peruvians serve the citrus-dressed fish right away?

All I wanted to do was research, write about, and cook Mexican food – the food I missed so much. I knew it was time to pursue my passion in a more serious way.

My dad was perplexed about this change of direction. “After so many years of study, Pati, you are going into a kitchen to rinse pots and pans?”

Now I give him a hard time and respond, “…and to make the best ever ceviches.”

I have made many a ceviche over the course of the more than a decade since I switched careers. And I’ve liked each and every one.

But this one is truly special. And it is my very favorite one.

Red Snapper Ceviche with Mango, Avocado and Tomatillo
Print Recipe
4.84 from 6 votes

To Die For Ceviche

I have made many a ceviche over the course of the more than a decade since I switched careers. And I’ve liked each and every one. But this one is truly special. And it is my very favorite one.
Prep Time10 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, cacao nibs, Ceviche, flounder, grouper, jalapeno, mango, pati's mexican table, red snapper, rock fish, sole, tomatillos, tortilla chips, trout
Servings: 2 to 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound red snapper filet (or another mild flavored fish like grouper, trout, flounder, sole or rock fish), cut in small (about 1/2 inch) dice
  • 3/4 cup freshly squeezed lime juice
  • 3/4 cup freshly squeezed orange juice
  • 1/4 cup olive oil
  • 1 jalapeno chile stemmed and coarsely chopped, or to taste, seeding optional
  • 1/2 cup celery sliced
  • 1/2 cup red onion halved and thinly sliced
  • 1/2 cup cilantro leaves and upper part of stems, chopped
  • 1 cup (about 1 large) ripe mango diced
  • 1 cup (about 1 large) ripe avocado diced
  • 1/3 cup (about 2) tomatillos husked and scrubbed, and diced
  • 2 tablespoons cacao nibs optional
  • 1 teaspoon kosher or coarse salt or to taste
  • Tortilla chips or tostadas

Instructions

  • Combine the lime juice, orange juice, olive oil, jalapeño, celery, 1/4 cup of the sliced red onion, 1/4 cup of the chopped cilantro, and the salt in a blender and puree until completely smooth.
  • Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
  • When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

Notes

Ceviche Que Te Mueres

Shrimp, Mango, and Avocado Rolls in Mexican Today!

Posted on by Pati Jinich

This recipe and its accompanying photo make me so very happy, and I think that they will make you so very happy, too. Here’s why in case you are in need of a list of reasons to make such a beautiful looking and yummy thing.

  1. These shrimp rolls are gorgeous! And if I may say, this is a gorgeous photo too, isn’t it? It is bright and bold and colorful, and it has so much life and texture. Of course, I did not take the photo. Credit goes to Ellen Silverman, who I was lucky to work with on my upcoming cookbook Mexican Today which is out April 12th, that is: in a matter of hours!
  2. These rolls are so delicious it is almost ridiculous! Wait until you bite into one! Tender shrimp gets quickly seared in the rendered fat from bacon, until browned outside yet still plump and juicy inside. Then, that crisp and meaty bacon is broken into pieces and mixed with diced smooth avocados and tangy mangoes in a super tasty vinaigrette. Grab a soft bun or a hard roll, open it up, add the shrimp, generously spoon on some of that bacon, avocado, mango mix and you are set for one after another bite of bold flavors. Plus, brunch, lunch or dinner is ready in 15 minutes.
  3. These rolls help break misconceptions about what Mexican food is. They showcase the evolution of Mexican cuisine north and south of the border and the beautiful place where we stand today. Mexican cuisine has such strong pillars to stand on that it welcomes playful uses of its ingredients.
  4. I am taking these rolls on book tour! I will be making these rolls, and many other new recipes from my new book, and giving you all a taste in some of the 20+ cities I am headed to for the tour!  I hope you will be able to come meet me at some of these events! There are still some cities and events in the works, so please check back to see what cities have been added.

Mexican Today is a book three years in the making that I am so proud to share with you. It is a book that I am dying for you to see, to read and to cook from. I was so excited about it as I was working on it that I over delivered the number of recipes to my editor! I cannot wait to hear what you think of the tacos, enchiladas, tortas, soups, stews, salads, casseroles, sides, desserts and drinks. There are many traditional recipes and many new takes that are part of this new collection, which is fun and super accessible too.

Every single one of the recipes is a favorite at home, and I can’t wait for them to be part of yours. Please do tag #MexicanToday on social media, so I can connect with you and see what you are whipping up in your kitchen either from my book or from your own Mexican cooking inspiration.

Warmest, always,

Pati

shrimp mango and avocado rolls
Print Recipe
4.34 from 3 votes

Shrimp, Mango, and Avocado Rolls

Tender shrimp gets quickly seared in the rendered fat from bacon, until browned outside yet still plump and juicy inside. Then, that crisp and meaty bacon is broken into pieces and mixed with diced smooth avocados and tangy mangoes in a super tasty vinaigrette. Grab a soft bun or a hard roll, open it up, add the shrimp, generously spoon on some of that bacon, avocado, mango mix and you are set for one after another bite of bold flavors.
Prep Time20 minutes
Cook Time15 minutes
Course: Main Course, Snack
Cuisine: Mexican
Keyword: Avocado, bacon, mango, Roll, Sandwich, Shrimp, Torta
Servings: 6 rolls
Author: Pati Jinich

Ingredients

  • 12 bacon slices
  • 1/4 cup finely chopped shallot
  • 2 garlic cloves finely chopped
  • 1 tablespoon, plus 1 teaspoon, sherry vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon dijon mustard
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 2 large ripe Mexican avocados halved, pitted, flesh scooped out and diced
  • 2 ripe Champagne or Kent mangoes peeled, sliced off the pits, and diced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds fresh or thawed frozen medium shrimp shells and tails removed
  • 6 hot dog buns or soft rolls

Instructions

  • Heat a large skillet over medium heat. Add the bacon and cook for 3 to 4 minutes per side, until browned and crisp. Transfer the bacon to a paper towel–lined plate, leaving the fat in the skillet, and set aside.
  • Return the pan with the fat to medium heat, add the shallot and garlic and cook for about 2 minutes, until fragrant, tender, and just beginning to brown. Scrape the garlic and shallot into a medium heatproof bowl, along with the fat. Don’t wash the pan; just set it aside.
  • To prepare the vinaigrette: Add the vinegar, honey, mustard, ½ tea-spoon salt, and pepper to taste to the bowl with the garlic and shallot. Whisk or mix with a fork until well emulsified. Add the avocados and mangoes, gently toss together, and set aside.
  • Heat the oil and butter over high heat in the skillet you used for the bacon until the oil is hot but not smoking and the butter has begun to foam. Add the shrimp, without crowding the pan (cook them in two batches if necessary). Season with ½ teaspoon salt and pepper to taste, and cook, flipping them over once, until seared and browned, no more than 2 minutes. Transfer to a bowl.
  • Open the buns or rolls, trying not to separate the tops from the bot-toms, and arrange a layer of cooked shrimp on the bottom of each one. Top the shrimp with the avocado and mango mix and crown each with a couple of slices of bacon. Close the sandwiches and serve.

Notes

Rollos de Camarones al Ajillo, Mango, y Aguacate

Chiles Rellenos

Posted on by Pati Jinich
chile rellenos pati jinich
Print Recipe
3.84 from 6 votes

Chiles Rellenos

Chiles Rellenos recipe from Pati's Mexican Table Season 4, Episode 11 "Family Favorites"
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, cheese, chiles rellenos, chilis, chillis, fried, poblanos, stuffed
Servings: 6 to 8 chiles rellenos
Author: Pati Jinich

Ingredients

  • 6 to 8 poblano chiles (about 2 pounds)
  • 1 batch red sauce or salsa roja
  • 3 to 4 cups grated melty cheese such as Oaxaca, Monterey Jack, mozzarella or Muenster
  • 4 eggs separated
  • 1/2 cup all-purpose flour
  • Vegetable oil for frying

Instructions

To prepare the poblano chiles:

  • Place chiles on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, while the flesh must be cooked but not burnt. Place them immediately in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Lastly, under a thin stream of cold water, remove the charred skin, which should come right off. Make a slit down one side of the pepper and remove the cluster of seeds and veins. Once cleaned, pat them dry.
  • Stuff each of the poblano chiles with about 1/2 cup grated cheese, or as much as will fit, allowing them to close. You may seal with a toothpick. Place 1/2 cup flour on a plate, roll the stuffed chiles in the flour and let them sit. The flour coating will help the batter coat and stay on the chiles.

To prepare the batter:

  • In a stand mixer, beat the egg whites until they hold stiff peaks. Gently, on low speed, fold in the egg yolks and only beat enough so that they are incorporated, a few seconds.

To cook the chiles:

  • In a large casserole, heat about 1/2-inch of oil over medium to medium-high heat. Once hot, test the oil, by dipping a teaspoon of batter into the oil; if there are active bubbles all around it, it’s ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.
  • In batches, place them in the hot oil without overcrowding, trying to have the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Fry for about 2 minutes per side, flipping genly with a slotted spoon, until golden brown. Transfer to a paper-towel covered drying rack or platter.

To serve:

  • Heat the salsa roja. Serve the chiles with a generous amount of salsa roja spooned on top. Alternatively, you can place the chiles in a casserole and top with the heated salsa roja. Eat while hot and melty!

Chicken Tinga

Posted on by Pati Jinich
chicken tinga or tinga de pollo
Print Recipe
4.80 from 5 votes

Chicken Tinga

One of the tastiest ways to eat chicken in Mexican kitchens, no doubt about it, is Chicken Tinga. Although it comes from the state of Puebla, it is so popular, that it is eaten throughout the country. So of course there are countless variations. I have a favorite version. One that I have tweaked through the years until I found a balance of flavors that needs no more tweaking, if you ask me…
Prep Time1 hour 10 minutes
Cook Time30 minutes
Total Time1 hour 40 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: chicken, chipotles in adobo, Pollo, Puebla, quesadillas, Recipe, tacos, tinga, tortas, tostadas
Servings: 4 servings (makes about 5 cups)
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower or corn oil
  • 1/2 white onion about 1/4 pound, slivered
  • 2 garlic cloves chopped
  • 8 roma tomatoes or about 2 pounds, rinsed
  • 2 tomatillos or about 1/4 pound, husks removed, rinsed
  • 1/2 teaspoon crumbled dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 1/2 to 2 teaspoons kosher or sea salt or more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons sauce from chipotle chiles in adobo can add whole chiles if more heat is desired
  • 5 cups cooked shredded chicken

Instructions

  • Place the rinsed tomatoes and tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes, or until the tomatoes and tomatillos are soft, thoroughly cooked, and smooshy but not coming apart. Remove them with a slotted spoon. Place in the jar of a blender or food processor and blend until smooth.
  • Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until it becomes fragrant and lightly browned, about 1 minute.
  • Pour the tomato/tomatillo sauce on top and sprinkle the oregano, marjoram, thyme, salt and black pepper. Spoon in the chipotle Chiles in Adobo sauce. If you want it spicy, you may drop a whole Chipotle Chile in Adobo in there as well. Let the sauce simmer, stirring now and then until it seasons and deepens its red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce may want to jump out over your burners.
  • Toss in the chicken and combine with the sauce. Let it cook, stirring casually, until the chicken has absorbed almost all of the juices and the mix is moist but not juicy.

Notes

Tinga de Pollo

Pork Tenderloin in a Sweet Citrus Sauce

Posted on by Pati Jinich
Print Recipe
4.50 from 6 votes

Pork Tenderloin in a Sweet Citrus Sauce

Pork Tenderloin in a Sweet Citrus Sauce recipe from Pati's Mexican Table Season 1, Episode 13 “Wrapped Treats”
Prep Time2 hours 5 minutes
Cook Time1 hour 45 minutes
Total Time3 hours 50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: apple cider vinegar, banana leaves, cloves, lime, orange juice, pati's mexican table, piloncillo, pork
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 1 cup orange juice
  • 1/4 cup lime juice
  • 4 tbsp apple cider vinegar
  • 1 cup shredded piloncillo or brown sugar
  • 5 garlic cloves pressed or minced
  • 1/2 tsp kosher or sea salt or more to taste
  • 1/2 tsp ground black pepper
  • 5 bay leaves
  • 3 whole banana leaves
  • 5 lbs pork tenderloin
  • 1/2 tsp kosher or sea salt or more to taste
  • 1/4 tsp ground black pepper or to taste
  • 2 tbsp safflower or corn oil

Instructions

  • To make the marinade, mix together the orange and lime juice, vinegar, piloncillo, garlic, salt, pepper and bay leaves in a bowl.
  • Begin to layer the banana leaves in a large baking dish, one by one. Place the first one vertically so it covers the whole dish, leaving the sides hanging over the dish on both ends. Layer the second leaf horizontally so it covers half or so of the dish, with the sides hanging over the dish on both ends. Layer the third one horizontally the the bottom of the baking dish is fully covered with leaves, with extra hanging over the sides to wrap up the meat.
  • If you can’t find banana leaves, you can use tin foil.
  • Place the meat in the middle of the leaf bundle. Pour the marinade on the top and cover the meat with each of the banana leaf layers on all sides. Let it marinate anywhere from 2 to 24 hours in the refrigerator.
  • Preheat the oven to 350 degrees and unwrap the pork from the banana leaves.
  • Heat the oil in a large skillet over high heat, until it is hot but not smoking. Sprinkle the pork with salt and pepper, place it in the pan, and sear for about 1 to 2 minutes on all sides.
  • Place it back in the banana leaves and bundle it back up. Place the wrapped pork into the oven and cook for 1 hour and 30 minutes. Remove it from the oven, carefully open up and unfold the banana leaves, tucking them on the sides until you expose most of the meat. Remove the meat from the dish to rest on a cutting board. Pour all the marinade into a sauce pan and set over medium high heat, for about 10 to 15 minutes, to reduce up to 1/3 of its volume.
  • Meanwhile, slice the meat at about 1/2″ thickness or to your liking. Place the slices on a platter, drizzle some of the sauce on top and serve.

Notes

Lomo de Cerdo con Salsa Dulce de Cítricos

Chicken with Tamarind, Apricots and Chipotle Sauce

Posted on by Pati Jinich
Print Recipe
3.84 from 6 votes

Chicken with Tamarind, Apricots and Chipotle Sauce

Chicken with Tamarind, Apricots and Chipotle Sauce recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time10 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: apricot, chicken, chipotles in adobo, Tamarind
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 4 chicken quarters or 8 chicken pieces of your choice with skin and bones
  • 1/2 cup vegetable oil
  • 1 teaspoon kosher or coarse sea salt or to taste, plus more to season chicken
  • Freshly ground pepper to taste to season chicken
  • 4 cups water
  • 1/2 pound dried apricots roughly chopped (about 3/4 cup)
  • 2 tablespoons apricot preserves
  • 3/4 cup homemade Latin-style tamarind syrup or store bought
  • 2 tablespoons sauce from chipotles in adobo or more to taste

Instructions

  • Thoroughly rinse chicken pieces with cold water and pat dry. Sprinkle with salt and pepper.
  • In a large skillet, heat the oil over medium-low heat. Add the chicken pieces skin side down in one layer, and slowly brown the chicken pieces for 40 minutes. Flip them over, once they have crisped and created a crust, halfway through. This is not a quick sear or browning, this is low heat cooking for a good 40 minutes.
  • Pour water over the chicken, raise the heat to medium-high to bring to a simmer. Incorporate apricots, apricot preserve, Latin-style tamarind syrup, chipotle sauce, and 1 teaspoon salt, stir, and keep it at a medium simmer for 35 minutes until the sauce has thickened to a thick syrup consistency and can coat the back of a wooden spoon. You may need to reduce the heat.
  • Taste for salt and heat and adjust to your liking.

Notes

Pollo con Salsa de Tamarindo, Chabacano y Chipotle

Amarillito Mole with Chicken

Posted on by Pati Jinich
Print Recipe
4.88 from 8 votes

Amarillito Mole with Chicken

Amarillito Mole with Chicken recipe from Pati's Mexican Table Season 1, Episode 10 “Cinnamon”
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, chicken, cinnamon, dumplings, garlic, guajillo chiles, hoja santa, masa, Mole, pati's mexican table, tomatillos, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 ancho chiles stemmed and seeded
  • 2 guajillo chiles stemmed and seeded
  • 1 lb, or about 8 to 10 tomatillos husked and rinsed
  • 1 Roma tomato
  • 4 garlic cloves
  • 2 whole cloves
  • 1 tsp ground cinnamon
  • 1 tsp oregano
  • 2 tsp kosher or sea salt or to taste
  • 1/4 tsp black pepper ground
  • 3 tbsp vegetable oil
  • 8 chicken pieces with skin and bones
  • 1/4 cup white onion chopped
  • 5 cups chicken broth
  • 3 medium fresh hoja santa or 5 dried optional
  • Corn Masa Dumplings optional

Instructions

  • On an already hot comal or dry skillet set over medium heat, toast the chiles for about 10 to 15 seconds per side. They will become more pliable and release their aroma. Remove the chiles from the pan and place them in a cooking pot along with the tomatillos, tomato and garlic cloves. Cover with water and bring to a boil over medium-high heat, and simmer for 10 minutes, until they are soft and cooked. Transfer to a blender along with 2 whole cloves, ground cinnamon, oregano, salt and pepper. Puree until smooth and set aside.
  • In a large skillet, heat 3 tablespoons of oil over medium-high heat. Gently add the chicken pieces skin side down first, and brown on each side for 3 to 4 minutes. Incorporate the onion and cook 2 to 3 minutes, until soft and translucent. Pour the reserved pureed sauce on top, add the hojas santas if using, and cook until it has seasoned and thickened, about 8 to 10 minutes.
  • Add the chicken stock, bring to a simmer and keep at a steady simmer on medium heat for about 15 to 20 minutes. Reduce the heat to medium-low, add the masa dumplings one by one to the pan. Cook for another 12 to 15 minutes, or until the dumplings are cooked and the mole thickens enough to coat the back of a wooden spoon.

Notes

Mole Amarillito con Pollo

Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce

Posted on by Pati Jinich
chicken in tomatillo salsa
Print Recipe
4.34 from 9 votes

Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce

Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: brown sugar, chicken, chicken broth, chipotles in adobo, garlic, onion, pati's mexican table, piloncillo, tomatillos
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 chicken leg quarters or 3 drumsticks and 3 thighs, rinsed and patted dry
  • 1/2 tsp kosher or sea salt more or less to taste
  • 1/4 tsp black pepper freshly ground
  • 1/4 cup safflower or corn oil
  • 2 cups white onion sliced
  • 2 garlic cloves chopped
  • 2 lbs tomatillos husks removed and rinsed, quartered
  • 4 tbsp piloncillo shredded, or substitute for brown sugar
  • 1 chipotle chile in adobo sauce plus more sauce if desired
  • 2 cups chicken broth or water

Instructions

  • Sprinkle the chicken pieces with salt and pepper.
  • In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat. Once hot, add the chicken pieces. Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don’t try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl. You may remove the skin if you wish, I don’t.
  • Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened. Add the garlic and saute until fragrant, for about 20 seconds. Make room in the pan and add the tomatillos. Let it cook all together, for about 6 to 8 minutes. Add the piloncillo, the chipotles and their sauce and stir well. Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked.

Notes

Pollo con Tomate Verde, Chipotle y Piloncillo

Chilorio Burritos

Posted on by Pati Jinich
shredded pork
Print Recipe
4.50 from 6 votes

Chilorio Burritos

Chilorio Burritos from Pati's Mexican Table, Season 1, Episode 2 "Foods of the Mexican Revolution"
Prep Time20 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, burritas, burritos, orange juice, pati's mexican table, pork, tortillas
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 pounds boneless pork butt shoulder or loin (with some fat on!), cut into 2″ chunks, or substitute for chicken
  • 1 1/4 cup fresh orange juice
  • 1 1/4 cup water
  • 1 teaspoon kosher or sea salt
  • 5 dried ancho chiles tops and seeds removed, about 55 grams
  • 1 1/2 cup of the chile soaking liquid see below
  • 1/2 cup white onion roughly chopped
  • 4 garlic cloves peeled
  • 1/2 cup fresh parsley leaves
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper or to taste
  • 2/3 cup cider vinegar or distilled white vinegar
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon kosher or sea salt or more to taste
  • Flour tortillas warmed, optional

Instructions

  • Place rinsed meat chunks in an extended heavy pot. Barely cover with the orange juice and water, add a teaspoon of salt and set over high heat. Once it comes to a boil, bring the heat down to medium and let is simmer for about 40 to 45 minutes, or until most of the liquid has cooked off and the meat is thoroughly cooked, and has rendered most of its fat.
  • Meanwhile, remove the stems from the chiles, make a slit down their sides and remove their seeds and veins. Place them in a bowl, cover them with boiling hot water, and let them sit and rehydrate for about 15 minutes. Place the chiles and 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until smooth.
  • Once the meat is ready, place it in a bowl along with any remaining cooking broth. Once it is cool enough to handle, shred it with your hands or using two forks.
  • In the same pot, heat oil over medium heat. Pour in the chile sause and let it season and simmer for 4 to 5 minutes. Toss in the shredded meat along with any of its remaining cooking broth. Sprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed color to a much darker tone. It will take about 20 minutes. Taste for salt and add more if need be.
  • Serve with warmed flour tortillas on the side. If you wish, spoon chilorio on tortillas and roll them into burritas or burras. They are wonderful with refried beans and Mexican avocado or guacamole on the side as well.

Notes

Burritos de Chilorio

Chicken Tinga

Posted on by Pati Jinich
Pati Jinich Chicken Tinga
Print Recipe
4.86 from 7 votes

Chicken Tinga

Chicken Tinga recipe from Pati's Mexican Table Season 2, Episode 11 "Puebla: Food From a Colonial Jewel"
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, chipotles in adobo, tomatillos, Tomatoes, tostadas
Servings: 5 cups
Author: Pati Jinich

Ingredients

For the Chicken Tinga:

  • 3 tablespoons safflower or corn oil
  • 1/2 white onion slivered
  • 2 garlic cloves chopped
  • 8 roma tomatoes or 2 lbs, rinsed
  • 2 tomatillos or 1/4 lb, husked and rinsed
  • 1/2 teaspoon crumbled dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoon sea or kosher salt or to taste
  • 1/4 teaspoon fresh ground black pepper or more to taste
  • 2 tablespoons sauce from chipotle chiles in adobo sauce
  • 1 whole chipotle chile in adobo sauce, optional
  • 5 cups cooked shredded chicken

To Serve: quantities as desired

Instructions

To make the Chicken Tinga:

  • Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring it to a simmer and cook for about 10 minutes, or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.
  • Remove tomatoes and tomatillos with a slotted spoon, and place them in the jar of a blender or food processor and process until smooth.
  • Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.
  • Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
  • Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.

To assemble the Tostadas:

  • Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.

Notes

Tinga de Pollo

Chicken À La Trash

Posted on by Pati Jinich
chicken a la trash
Print Recipe
3.67 from 6 votes

Chicken À La Trash

Chicken À La Trash recipe from Pati's Mexican Table Season 2, Episode 10 “Lip-Smacking Mexican Meal”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, onion, pepitas, poblanos, potatoes, prunes, pumpkin seeds, sunflower seeds
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 skinless and boneless chicken breast halves
  • 1/4 cup vegetable oil
  • 2 cups white onion roughly chopped
  • 3 garlic cloves chopped
  • 1 pound poblano chiles charred, sweated, peeled, seeded, cut into strips, 3 to 4
  • 1 1/2 pounds red potatoes about 4 cups, peeled, cubed, and cooked in salted water
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • freshly ground black pepper to taste
  • 2/3 cup prunes pitted and chopped
  • 1/3 cup water
  • 1/4 cup raw and hulled pumpkin seeds
  • 1/4 cup raw sunflower seeds

Instructions

  • Season the chicken with 1 teaspoon of salt, or to taste, and black pepper.
  • Heat the oil in a large non-stick, 12-inch skillet or casserole over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces for about 2 minutes on one side. Flip to the other side and stir in the onion; cook until the onions are completely softened and beginning to brown, about 6 to 8 minutes, stirring the onions often. Add the garlic; and cook for another minute.
  • Add the poblano chiles and cook another 2 to 3 minutes. Stir in the potatoes and give the entire mixture another good stir. Add the prunes. Pour in the water, add the remaining 1/2 teaspoon of salt (or to taste) into the mixture, cover and cook for 12 to 15 minutes more, stirring once or twice in between.
  • Meanwhile, toast the seeds. Place a small, sauté pan over medium-low heat. When hot, add the pumpkin and sunflower seeds, stirring often and taking care not to burn them, until you hear popping sounds and they begin to brown lightly, about 3 to 4 minutes. Remove the seeds from the heat and place in a small bowl.
  • Once the chicken is ready, add the pumpkin and sunflower seeds, gently mix. Taste for seasoning and serve.

Notes

Pollo a la Basura

Hibiscus and Pecan Mole

Posted on by Pati Jinich
hibiscus and pecan mole
Print Recipe
4.50 from 6 votes

Hibiscus and Pecan Mole

Hibiscus and Pecan Mole recipe from Pati's Mexican Table Season 2, Episode 9 “Xochimilco: Cooking with Flowers”
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, chicken broth, cinnamon, corn tortillas, hibiscus, jamaica, Mole, pasilla, pati's mexican table, pecans, piloncillo, Plantains, prunes
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 9 oz ancho chiles stemmed and seeded
  • 6 oz pasilla chiles stemmed and seeded
  • 6 cups boiling water
  • 1/2 cup vegetable oil or shortening
  • 1 cup white onion chopped
  • 4 garlic cloves chopped
  • 2 cups dried hibiscus flowers
  • 1 cup pecans
  • 1 cup pitted prunes
  • 1 1/4 cup ripe plantain peeled and sliced
  • 3 Corn tortillas cut into squares
  • 4 cups chicken broth
  • 1 cup grated or chopped piloncillo or brown sugar
  • 1 tsp ground cinnamon
  • 5 cloves whole
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper
  • Toasted sesame seeds to decorate

Instructions

  • Preheat a comal, cast iron pan or nonstick skillet over low-medium heat. Toast chiles gently for about 10 seconds per side, being careful not to let them burn. Place them in a mixing bowl, cover them with boiling hot water and let them soak for 20 to 30 minutes until rehydrated, place chiles and water in batches in the food processor or blender and puree until smooth.
  • In a large, extended sauté pan, add oil and set over medium-high heat until hot, 1 or 2 minutes. Add onion and sauté for 2 to 3 minutes, until the onion starts to soften. Add garlic and sauté for 1 minute. Stir in the hibiscus flowers and cook for 3 to 4 minutes; until lightly crunchy.
  • Add the tortillas, let them cook for 1 minute. Stir in the pecans, and cook for 1 minute. Add the plantains and prunes, stir and let them start to cook and brown, for about 2 to 3 minutes. Each time you add a new ingredient, let it start to cook and season, before adding the next.
  • Stir in the puréed chiles along with the chicken broth.
  • Once the whole mixture starts simmering, add the piloncillo, cinnamon, cloves and salt. Lower the heat to medium-low and continue to cook for 20 to 25 minutes. In batches, purée the mixture in the blender or food processor until smooth. Serve over the cooked meat, poultry or seafood of your choice.

Notes

Mole de Jamaica y Nuez, adapted from Patricia Quintana

Squash Blossom Quesadillas

Posted on by Pati Jinich
squash blossom quesadillas
Print Recipe
4.50 from 4 votes

Squash Blossom Quesadillas

Squash Blossom Quesadillas recipe from Pati's Mexican Table Season 2, Episode 9 "Xochimilco: Cooking with Flowers"
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Antojos, Appetizer, Main Course
Cuisine: Mexican
Keyword: cheese, Chiles, Mexico City, Oaxaca, Poblano, Quesadilla, queso, squash blossom
Servings: 12 quesadillas
Author: Pati Jinich

Ingredients

  • 2 poblano chiles charred, peeled, seeded and diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon safflower or corn oil
  • 1/4 cup white onion chopped
  • 1 teaspoon garlic finely chopped
  • 12 ounces fresh squash blossoms rinsed, dried and chopped (about 8 cups)
  • 1 teaspoon kosher or sea salt or to taste
  • 8 ounces Oaxaca or mozzarella cheese shredded
  • 2 cups instant Maseca corn masa flour if making fresh masa tortillas, or substitute 1 package store-bought corn tortillas
  • 1 3/4 cups water for the masa, if making fresh masa tortillas

Instructions

To Prepare Filling:

  • Place the poblano chiles on a tray under the broiler, directly on the grill, or directly on the open flame or on a comal or skillet set over medium heat. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes, until they are charred and blistered all over. Transfer them to a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Working under a thin stream of cold water, peel off their skin; make a slit down the sides to remove and discard the seeds and veins, then remove and discard the stem. Cut them into 1/2-inch-wide strips or squares.
  • Add butter and oil in a medium sauté pan over medium heat. When the butter is bubbling, add the onion and garlic and cook until softened and fragrant, for about 3 to 4 minutes. Add the prepared poblano chiles, then the squash blossoms and salt. Cook for about 5 minutes, stirring often, until the blossoms exude their juices and the mixture begins to dry out. Remove from the heat.

If Using Fresh Corn Masa:

  • Mix Maseca or instant corn dough masa with the water and knead for a few minutes until soft. Make 1-inch balls and flatten between plastic rounds on a tortilla press.
  • Place 1 tablespoon of the cheese and 2 tablespoons of the filling at the center of the dough disk and, leaving it on the plastic round of the tortilla press, fold it over and press to seal the edges. Repeat to form the rest of the quesadillas, using all the dough and filling.
  • In a deep and large skillet, add enough oil so that it’s at least ¾-inch deep; heat over medium heat. Once the oil is hot, about 3 to 4 minutes later, add a few quesadillas at a time to the hot oil, making sure not to crowd the skillet. Cook for 2 to 4 minutes per side, or until golden brown and crisp. Transfer, with a slotted spoon, to a paper towel-lined platter to drain. Serve hot, with the salsa of your choice.

If Using Store-Bought Tortillas:

  • If using pre-made corn tortillas, add the cheese and filling to the center of the tortilla. Place on an already hot comal, griddle or skillet, and let them cook until the cheese has melted and the tortilla has begun to lightly crisp, about 2 to 3 minutes per side.

Notes

Quesadillas de Flor de Calabaza

Tequila, Mexican Cream and Chipotle Shrimp

Posted on by Pati Jinich
tequila shrimp
Print Recipe
5 from 6 votes

Tequila, Mexican Cream and Chipotle Shrimp

Tequila, Mexican Cream and Chipotle Shrimp recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chipotles in adobo, mexican crema, pati's mexican table, Shrimp, tequila
Servings: 3 to 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound large shrimp peeled and deveined
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 clove garlic finely minced
  • 1/4 cup Tequila Reposado
  • 1/4 cup Mexican cream Latin style cream, crème fraiche or heavy cream
  • 1 tablespoon chipotle chiles in adobo sauce or to taste
  • 1 chipotle chile in adobo sauce optional, seeded and minced
  • 10 chives sliced

Instructions

  • Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.
  • In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant.
  • Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don’t let them overcook; they should be browned on the outside but barely cooked through.
  • Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using).
  • Serve immediately, with the chives sprinkled on top.

Notes

Camarones al Tequila

Green Chilaquiles in Roasted Tomatillo Sauce

Posted on by Pati Jinich
chilaquiles verdes
Print Recipe
4.82 from 11 votes

Green Chilaquiles in Roasted Tomatillo Sauce

Green Chilaquiles in Roasted Tomatillo Sauce recipe from Pati's Mexican Table Season 2, Episode 7 “Family-Style Breakfast"
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: cotija cheese, feta, garlic, jalapeno, mexican crema, onion, queso fresco, serrano chiles, tomatillos, tortilla chips
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 18 5″ corn tortillas
  • 2 pounds green tomatillos husked and rinsed
  • 1/2 of a large white onion
  • 1 or 2 serrano or jalapeño chiles
  • 1 garlic clove
  • 2 or 3 cilantro sprigs
  • 2 cups vegetable or chicken broth
  • 3 tablespoons vegetable oil plus more for brushing tortillas

To garnish:

  • 1/2 cup onion thinly sliced
  • 1/4 cup cilantro chopped
  • 1/2 cup queso fresco or cotija or substitute with Farmer’s cheese or mild feta, crumbled
  • 1/4 cup Mexican cream

Instructions

To prepare the tortillas:

  • Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.

To prepare the tomatillo sauce:

  • Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.
  • Bake until tomatillos are soft and plump and all the ingredients look charred. Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.
  • Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.

To serve:

  • When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.
  • Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.

Notes

Chilaquiles verdes

Meatballs in Chipotle Sauce

Posted on by Pati Jinich
meatballs in chipotle sauce
Print Recipe
4.50 from 6 votes

Meatballs in Chipotle Sauce

Meatballs in Chipotle Sauce recipe from Pati's Mexican Table Season 2, Episode 6 “Fonda Favorites”
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: Chipotle, chipotles in adobo, garlic, ground beef, meatballs, onion, pati's mexican table, Tomatoes
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds ground beef
  • 2 garlic cloves minced
  • 2 eggs lightly beaten
  • 1/4 cup unseasoned breadcrumbs
  • 1 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 2 pounds ripe tomatoes
  • 2 garlic cloves
  • 3 tablespoons white onion chopped
  • 1 to 2 tablespoons chipotle chiles in adobo sauce or to taste
  • 1 chipotle chile in adobo sauce optional
  • 2 tablespoons vegetable oil
  • 1 cup chicken broth
  • 2 to 3 fresh cilantro sprigs or to taste

Instructions

  • In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.
  • Place tomatoes in a saucepan and cover with water; simmer over medium-high heat for 8 to 10 minutes, until cooked through and mushy.
  • In a blender, add the cooked tomatoes along with 1/4 cup of their cooking liquid, 2 garlic cloves, white onion, the sauce from the chipotle chiles in adobo and, if desired, one whole seeded chipotle chile. Purée until smooth.
  • Pour the oil into a large soup pot and place over medium-high heat. Once hot, pour in the puréed tomato mix. It will sizzle and jump, that is ok! Let it simmer, with the lid ajar, anywhere from 6 to 8 minutes, or until it has changed its color to a deeper red, thickened in consistency and lost its raw flavor. Add the chicken broth and salt to taste and reduce heat to medium low.
  • Place a small mixing bowl with water to the side of the soup pot with the simmering tomato broth. Wet your hands and start to make the meatballs, one by one. They should be anywhere from 1 to 2″. Gently place the meatballs in the simmering tomato broth.
  • Once you have shaped all the meatballs, add the cilantro sprigs to the pot, then simmer over medium-low heat for 25 to 30 minutes.
  • Serve hot with a side of Mexican avocado slices, some warm corn tortillas and, if desired, frijoles de olla or white rice and plantains.

Notes

Albóndigas al Chipotle

Dressed-up Chicken Milanesa

Posted on by Pati Jinich
milanesa chicken
Print Recipe
4.29 from 7 votes

Dressed-up Chicken Milanesa

Dressed-up Chicken Milanesa recipe from Pati's Mexican Table Season 2, Episode 4 “Easy Comfort Food”
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, chile piquín, cotija cheese, fried chicken, pati's mexican table, queso fresco
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 boneless skinless chicken breasts pounded thin
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup bread crumbs
  • 1/2 cup finely crumbled queso fresco cotija, ricotta salata, or romano
  • 1 tablespoon dried ground chile piquí­n or a mix or to taste
  • 1/4 teaspoon kosher or sea salt or to taste
  • Vegetable oil for frying

Instructions

  • To flatten the chicken breasts, in between two layers of parchment or plastic paper, flatten the chicken breasts with a meat mallet or a skillet.
  • On a plate, beat 2 eggs together with the milk. On another plate, combine the breadcrumbs with the cheese, ground chile and salt.
  • Dip both sides of each flattened chicken breast in the egg mixture, then gently coat both sides with the breadcrumb mixture so that the entire piece is covered. Set the coated breasts aside on a chopping board or platter.
  • Heat enough oil, in a large 12-inch skillet over medium heat, for it to be ¼ inch deep. After about 3 to 4 minutes, when the oil is hot but not smoking, place as many chicken breasts as will fit in a single layer without crowding the pan. If the edges of the chicken breasts aren’t bubbling in the oil, raise the heat closer to medium-high.
  • Cook for about 3 minutes on one side until golden brown. Gently flip and repeat on the other side. When the second side has crisped, remove it from the pan and set it on a plate covered with a paper towel. Repeat with the remaining milanesas.

Notes

Milanesa de pollo bien vestida

Snapper in a Poblano Chile Sauce

Posted on by Pati Jinich
Pati Jinich Snapper in Poblano Chile Sauce
Print Recipe
4.86 from 7 votes

Snapper in a Poblano Chile Sauce

Snapper in a Poblano Chile Sauce recipe from Pati's Mexican Table Season 2, Episode 3 “A French Twist on Mexico”
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cheese, fish, grouper, lime, mahi mahi, mexican crema, nutmeg, pati's mexican table, poblanos, red snapper, sea bass, Tilapia
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 6-ounce red snapper filets or another mild-flavored fish like sea bass, grouper, tilapia or mahi-mahi
  • 2 garlic cloves finely chopped
  • Juice of 1 lime about 2-3 tablespoons
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 1 cup Mexican cream or Latin style cream, crème fraiche or heavy cream
  • 1 cup milk
  • 2 poblano chiles
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon nutmeg grated
  • 1 cup shredded cheese (Monterey Jack, Muenster, or Mozzarella)

Instructions

  • Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container, drizzle with the lime juice, garlic, salt and black pepper. Let it marinate anywhere from 15 minutes up to two hours in the refrigerator.
  • Slice the poblanos in half, removing the stem, seeds and veins. Roughly chop and place in the blender along with the milk, purée until smooth.
  • In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2 to 3 minutes. Add the chile purée, Mexican cream and nutmeg and cook on low heat until it thickens, about 10 to 12 minutes. Season with salt to taste.
  • Preheat the oven to 375 degrees Fahrenheit. Butter the bottom of baking dish and place the marinated fish there, without extra marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.
  • Bake just until the fish is cooked and flakes with a fork, 15 to 20 minutes, depending on the thickness of the filets.

Notes

Pescado con Salsa de Chile Poblano

Tampico-Style Steak Combo

Posted on by Pati Jinich
tampico steak combo
Print Recipe
5 from 5 votes

Tampico-Style Steak Combo

Tampico-Style Steak Combo recipe from Pati's Mexican Table Season 2, Episode 1 “Classic Mexican Food Battles”
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, beef, onion, panela cheese, pati's mexican table, peppers, poblanos, steak
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the steak:

  • 6 (6 ounce) beef tenderloin slices, 2″ to 3″ thick
  • 2 tablespoons fresh squeezed lime juice
  • 2 garlic cloves minced
  • To taste kosher or sea salt
  • To taste freshly ground black pepper
  • Vegetable oil to cook the meat

For the poblano strips or rajas:

  • 6 poblano chiles
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 cup white onion thinly-sliced
  • To taste kosher or sea salt
  • 1 teaspoon white distilled vinegar
  • 1 slice panela cheese (or asadero or blanco)
  • 1 ripe Mexican avocado halved, scooped and sliced

Instructions

To cut and prepare the meat:

  • On a large cutting board, hold one piece of beef upright and, with a sharp knife, make a vertical cut into the meat about 1/4″ deep. Continue slicing around the circumference of the piece, unrolling a thin layer of beef as you go, stopping to turn it when you need to, until you get a long strip 1/4″ thick and about 2″ wide. Continue with the rest of the pieces.
  • Season the meat on both sides with the lime juice, garlic, salt and pepper.
  • When the meat is ready, lightly coat a griddle or large 12″ skillet with vegetable oil and set over medium-high heat. Once it is very hot, cook the meat for about 1 to 2 minutes on each side, depending on your desired done-ness level.

To prepare the poblano strips or rajas:

  • Place the poblano chiles on a tray under the broiler, directly on a grill or directly on an open flame. I prefer to broil them, it’s faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They’ll seem charred and blistered on the outside; the flesh must be cooked but not burnt — like roasting marshmallows over a fire.
  • Once charred and hot, place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Then, and preferably under a thin stream of cold water, remove the charred skin, make a slit down one side of the pepper and remove the cluster of seeds and veins. Cut the stem off and make slices that are about a 1/2″ inch wide.
  • Heat the oil and butter in a sauté pan over medium heat. Add the onion, cook for 6 to 8 minutes. Add the rajas (the poblano pepper strips) and cook for a few more minutes. Add the vinegar, cook another minute. Season with salt and pepper to taste.

To prepare the grilled cheese:

  • Heat a griddle, grill pan or nonstick or seasoned cast iron skillet over medium heat until hot. Place the cheese slice on the grill pan and cook until lightly browned. Cut the cheese into 6 slices.

To serve:

  • Prepare each plate with one piece of steak, some poblano pepper strips, two enchiladas and a slice of the grilled cheese. The meal is traditionally served with a side of tortillas, refried beans sprinkled with cheese, a slice of avocado and the salsa of your choice.

Notes

Carne a la Tampiqueña

Eat your Tacos de Lengua, or else I will

Posted on by Pati Jinich

When it comes to eating meat, Mexico goes from nose to tail. From menudo to pancita, and from tostadas de pata to tacos de cabeza, not only do we know how to cook each part well, we go on to dress and celebrate it on the plate.

As for me, the only part I haven’t warmed up to is sesos. My dad tricked me into eating some, when I was around 8 years old, in a quesadilla from a street stand that he said was filled with potatoes (…caught you on the first bite, papi!).

No doubt, one of the most popular and tastiest parts is the tongue.

Not a fan? Then you just haven’t given it a real try. With abandon and an open mind.

Oh, what’s that? You tried it and haven’t been converted yet? Then I assure you, what you have tried wasn’t cooked right.

If you are not a meat eater…go ahead, skip this post. Or by the time you are done, you will have witnessed an ode to the tongue.

Take one of the simplest ways we prepare it: cooked in a gently simmering broth, seasoned with a subtle combination of herbs and spices, until utterly tender. Then it is peeled, diced, and given a quick sear along with chopped onions and a sprinkle of salt. It ends up a perfectly browned, melt in your mouth, crazy good tasting filling for tacos when generously spooned on warm corn tortillas…

tacos de lengua

Having a gamey taste and that ridiculously tender texture, the best salsa to pair it with is a tangy and punchy cooked salsa verde…

tacos de lengua with salsa

And a must: garnish with fresh, bright cilantro.

tacos de lengua with salsa and cilantro

Also a must: top it off with crunchy, sweet white onion.

finished tacos de lengua

That is your basic, most exquisite tongue taco.

After tacos de lengua, my favorite way of eating tongue is in a stew, either with salsa verde and potatoes or a la veracruzana. But we have to leave something for a next time…

tacos de lengua
Print Recipe
4.67 from 6 votes

Tongue Tacos

If you are not a meat eater…go ahead, skip this post. Or by the time you are done, you will have witnessed an ode to the tongue. Take one of the simplest ways we prepare it: cooked in a gently simmering broth, seasoned with a subtle combination of herbs and spices, until utterly tender. Then it is peeled, diced, and given a quick sear along with chopped onions and a sprinkle of salt. It ends up a perfectly browned, melt in your mouth, crazy good tasting filling for tacos when generously spooned on warm corn tortillas…
Prep Time10 minutes
Cook Time2 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef, cilantro, corn tortillas, garlic, lime, onion, salsa verde, tongue
Servings: 5 to 6 tacos
Author: Pati Jinich

Ingredients

  • 1 whole beef tongue, about 3 to 4 pounds cut into 2 to 3 pieces(ask the butcher or do it yourself)
  • 1 head of garlic outer dry peel removed split in half horizontally
  • 1 white onion outer peel removed, split in half horizontally
  • 5 whole dried bay leaves
  • 15 black peppercorns
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher or coarse sea salt plus more for seasoning
  • To taste freshly ground black pepper
  • 2 teaspoons vegetable oil
  • 1/2 cup finely chopped white onion, divided (1/4 for cooking with the meat and 1/4 to reserve for garnish)
  • 1/4 cup fresh cilantro leaves and upper part of stems coarsely chopped
  • 1 batch of Cooked Salsa Verde
  • 1 lime cut in quarters, optional garnish
  • 10 to 12 corn tortillas

Instructions

  • Place tongue, garlic, onion, bay leaves, peppercorns, marjoram, thyme, oregano and 1 tablespoon salt in a casserole or soup pot. Cover with water up to 2 inches above the tongue.
  • Bring to a rolling boil over high heat, then reduce to a gentle medium simmer, cover with a tight fitting lid and cook for 3 hours, or until the tongue is completely tender and soft. Check the water halfway through and add more hot water if need be to keep the tongue mostly covered.
  • Turn off the heat. Let cool slightly in the liquid until you are ready to eat.
  • Remove the tongue from the broth and place on a chopping board. Using a small sharp knife and your hands, remove the outer layer of skin, as well as the bottom part of the tongue, which would attach it to the mouth, as it tends to be harder and greasy. The tongue is easier to peel if it is still warm or hot.
  • Slice into 1/4-inch slices and cut into about a 1/4-inch dice.
  • Heat oil in a medium-sized skillet over medium-high heat. Add 1/4 cup of the chopped onion and cook for a couple minutes, until softened. Incorporate diced tongue, season with salt and pepper to taste, and cook for about 4 to 5 minutes, stirring occasionally, until lightly browned and the onion has completely softened. Turn off the heat.
  • Heat corn tortillas on an already heated comal over medium heat. Make sure the tortillas are thoroughly heated and lightly browned on both sides. Place in a clean kitchen towel and wrap to keep warm, or keep in a tortilla warmer.
  • Place the tongue in a bowl and start assembling the tacos: spoon a generous amount of tongue in the middle of the tortilla, spoon a generous amount of salsa verde on top, and garnish with fresh chopped onion and cilantro. If desired, add a gentle squeeze of fresh lime juice.

Notes

Tacos de Lengua

Huitlacoche, Corn & Squash Blossom Crepes with Poblano Sauce

Posted on by Pati Jinich

Funny that one of the most classic Mexico City dishes is a crepe dish. It is such a favorite for Chilango (a.k.a. people who live in Mexico City) weddings that, if my memory doesn’t fail me, one out of every two weddings I’ve been to has served this dish. It is considered special, delicate and celebratory.

Though it might sound strange at first, when you turn back the pages of Mexico’s history, you find that the love affair between Mexican kitchens and French cuisine goes way back.

Here’s how the story – the shortest version ever – goes: Napoleon III had wild world expansion ambitions. He sent Maximilian and Carlota to install a European monarchy in Mexico with the support of the Mexican conservative faction. They even built a grand castle for their residence: The Castillo de Chapultepec.

Chapultepec Castle
Source: Wikimedia Commons

The experiment lasted from 1864 to 1867 with rather tragic results. “Emperor” Maximilian was captured and executed by the liberals, and his wife Carlota set off on a road that led nowhere but to her losing her mind.

maximilian and carlota
Source: Wikimedia Commons

There was, however, no tragedy for Mexico’s culinary legacy. A large part of the entourage that Maximilian and Carlota brought from Europe included chefs, cooks, cheese-mongers, bakers and butchers. Many of them didn’t go back to Europe. Some opened up shop, while others trained locals in their trade.

So it is no surprise that what we know as the French baguette came to be adapted in Mexico as the telera or bolillo, which is Mexico’s daily bread. Crepes have also received signature Mexican tones. When they have a sweet rendition, their most popular take bathes them in a silky cajeta sauce. Crepas con Cajeta adorn dessert sections of menus in a large number of traditional Mexican restaurants.

Now, when crepes are taken on a savory ride, the results are just as extraordinary. The most famous is the one I am sharing here. Crepes filled with ingredients considered to be deeply Mexican and true delicacies: huitlacoche and squash blossoms. That’s just the beginning, the filled crepes are then covered with an exuberant poblano chile sauce made richer by yet another French technique: roux, to thicken the sauce.

pati and her husband daniel at their wedding

When my husband and I got married, we served Red Pozole at the end of the night – it’s either pozole or chilaquiles that are usually served to close the party. But for the main wedding meal, we served these crepes – like they do at 50% of Mexico City weddings, I guess, if my calculations are right. At least in my time…

You know how many people say they didn’t even think about eating during their weddings? That was definitely not my case: I cleaned my plate.

Though I love the dish, I had never made it at home. The idea of them being only for celebrations, for special occasions, and well, my wedding dish, sort of stopped me. But, it was about time I made them. We loved eating them so much at home I had to put the recipe up on my blog in the hopes that you will give it a go.

I have learned, as the years go by, that one should celebrate any day. Every single day is worthy of a celebration.

huitlacoche, corn and squash blossom crepes

huitlacoche corn and squash blossom crepes
Print Recipe
4.34 from 3 votes

Huitlacoche, Corn & Squash Blossom Crepes with Poblano Sauce

Funny that one of the most classic Mexico City dishes is a crepe dish. It is such a favorite for Chilango (a.k.a. people who live in Mexico City) weddings that, if my memory doesn’t fail me, one out of every two weddings I’ve been to has served this dish. It is considered special, delicate and celebratory. Though it might sound strange at first, when you turn back the pages of Mexico’s history, you find that the love affair between Mexican kitchens and French cuisine goes way back.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Corn, Crepes, huitlacoche, mexican crema, pati's mexican table, Poblano, queso fresco, squash blossom
Servings: 8 to 10 crepes
Author: Pati Jinich

Ingredients

For the sauce:

  • 4 poblano chiles roasted or charred sweated, stemmed and seeded
  • 1 1/2 cups milk
  • 2 tablespoons unsalted butter divided
  • 1 tablespoon, plus 1 teaspoon, all-purpose flour
  • 1 cup Mexican cream Latin-style cream, crème fraîche or heavy cream
  • 3/4 teaspoon kosher or coarse sea salt or to taste, divided
  • 1/2 teaspoon ground nutmeg

For the filling:

  • 1 tablespoon vegetable oil
  • 1 cup chopped white onion
  • 1 garlic clove finely chopped or pressed
  • 3 cups fresh huitlacoche shaved off the cob, thawed from frozen, or 2 7-ounce cans
  • 6 cups rinsed drained and coarsely chopped squash blossoms, or 1 1-pound jar squash blossoms, rinsed and drained
  • 1 cup corn kernels shaved from cob, or thawed from frozen

To assemble:

  • 1 batch of homemade crepes
  • 1/2 cup crumbled queso fresco or mild feta cheese for garnish

Instructions

To make the sauce:

  • Coarsely chop the prepared poblano chiles. Place them in the blender along with the milk and purée until completely smooth.
  • In a saucepan over medium heat, melt 1 tablespoon of the butter. Once bubbly, add the flour to make a roux: stir it often until the paste smells toasty, its color turns a pale golden brown, and it appears to be a bit foamy, about 2 to 3 minutes.
  • Pour the chile purée over the roux paste, reduce heat to medium low and stir well, so that it is fully combined and has no lumps. Stir in the Mexican cream, 1/2 teaspoon of the salt and nutmeg. Continue to cook over medium-low heat, stirring occasionally and making sure it doesn’t stick to the bottom of the pan, until it thickens, about 8 to 10 minutes.

To prepare the filling:

  • Heat a skillet over medium heat. Add remaining tablespoon of butter along with the oil. Once it is melted and bubbly, add the onion. Cook for 8 to 10 minutes until completely wilted and the edges are barely beginning to brown. Add the garlic, stir and cook for another minute. Stir in the huitlacoche, the squash blossoms and the corn and sprinkle with the remaining 1/4 teaspoon salt. Let it all cook, stirring often, until it is completely heated through and the squash blossoms have wilted entirely, about 3 minutes.

To assemble the crepes:

  • Heat the crepes one by one over an already hot non-stick skillet set over medium-low heat, about 10 seconds per side. Place on a plate, add 3 tablespoons of filling and roll as if it were a chubby taco. Place seam side down on a platter. Continue with all remaining crepes. Pour the heated poblano sauce all over the top and sprinkle with the queso fresco. Serve while hot.
  • NOTE: You can also place the filled crepes in a buttered baking dish, cover with the sauce, and instead of queso fresco use grated melty cheese to cover. Place in a 400 degree oven for 10 minutes and serve.

Notes

Crepas de Huitlacoche, Elote y Flor de Calabaza con Salsa Poblana

Huevos Rancheros Casserole

Posted on by Pati Jinich
baked egg casserole pati jinich
Print Recipe
5 from 8 votes

Huevos Rancheros Casserole

Huevos Rancheros Casserole recipe from Pati's Mexican Table Season 4, Episode 12 “Baked!”
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: cheese, Eggs, ham, Monterrey Jack cheese, mozzarella, Oaxaca cheese, pati's mexican table, refried beans, Salsa, Tomatoes, turkey
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • Vegetable oil for frying eggs
  • 8 eggs
  • To taste kosher or coarse sea salt
  • 3 cups refried beans
  • 8 slices of turkey or ham
  • 1 batch salsa ranchera
  • 2 cups (about 8 ounces) grated cheese such as Oaxaca, mozzarella or Monterrey Jack

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • In a medium skillet set over medium-low heat, heat a teaspoon of vegetable oil. Once hot, crack in 4 eggs, sprinkle with salt, and cover with a lid. Cook for about 3 minutes, until eggs are set, but not fully done, and the yolk is gooey. Repeat with the remaining 4 eggs, or make two skillets at once.
  • In an individual casserole, ovenproof bowl or large ramekin, spoon 3/4 cup refried beans, add a slice of turkey or ham, and a pair of the cooked eggs. Ladle in a generous amount of salsa ranchera to completely cover, and add shredded cheese on top. Assemble the rest of the casseroles. Alternatively, it can be made in a large casserole for everyone to share.
  • Place in the oven until the cheese has completely melted, about 4 to 5 minutes.

Notes

Cazuela de Huevos Rancheros

Drunken Rice with Chicken

Posted on by Pati Jinich
drunken rice chicken pati jinich
Print Recipe
4.91 from 10 votes

Drunken Rice with Chicken

Drunken Rice with Chicken recipe from Pati's Mexican Table Season 4, Episode 11 “Family Favorites”
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: beer, chicken, chicken broth, cinnamon, cloves, garlic, onion, pati's mexican table, peas, peppers, rice, saffron, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1/2 teaspoon saffron threads crumbled
  • 2 tablespoons boiling water
  • 6 tablespoons safflower or corn oil divided
  • 6 skinless boneless chicken thighs
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • freshly ground black pepper to taste
  • 2 cups white rice
  • 1/2 cup chopped white onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped tomato
  • 2 garlic cloves minced or pressed
  • Pinch of ground cumin
  • Pinch of ground cinnamon
  • 2 whole cloves stems removed and tops crushed
  • 1 cup beer
  • 3 1/2 cups chicken broth
  • 1/2 cup peas fresh or thawed from frozen

Instructions

  • Place the saffron threads in a small mixing bowl along with the boiling water. Mix and let soak for 10 to 15 minutes.
  • Heat the oil in a large and thick casserole over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper to taste. Once the oil is hot, brown the chicken for 3 to 4 minutes per side. Remove and place in a bowl. Add a couple more tablespoons of oil to the casserole and scrape drippings, don’t remove them though.
  • Add the uncooked rice and sauté for 2 to 3 minutes, until its color starts to change to milky white and the grains separate. Incorporate the onion, green and red bell peppers, tomato and garlic and stir. Add the cumin, cinnamon, crushed cloves, 1/2 teaspoon salt and continue to cook for 4 to 5 more minutes, until vegetables have softened. Pour in the beer, and let it cook and reduce until it is almost absorbed and the alcohol has evaporated, a couple minutes.
  • Place the chicken pieces on top of the rice, pour the chicken broth on top and the saffron and its liquid, as well as the remaining 1/2 teaspoon salt, and stir. When liquid starts to boil, add the peas and cover the pot, reduce heat to low, and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.
  • If the rice grains don’t seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn heat off, and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.

Notes

Arroz Borracho con Pollo

Mole de Olla

Posted on by Pati Jinich
Print Recipe
4 from 5 votes

Mole de Olla

Mole de Olla recipe from Pati's Mexican Table Season 4, Episode 10 “Modern Mexico"
Prep Time10 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, beef, chayote, cilantro, Corn, green beans, mint, Mole, onion, pasilla, pati's mexican table, tomatillos, Tomatoes, Zucchini
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 3 pounds beef stew meat cut or beef shank meat cut into 1 1/2-inch to 2-inch chunks and bones added to the pot
  • 1/2 white onion
  • 3 bay leaves
  • 3 cloves garlic
  • 1 tablespoon kosher or coarse sea salt or to taste
  • 10 cups water
  • 1 large sprig of fresh mint or between 10 and 12 leaves
  • 3 dried ancho chiles stemmed and seeded
  • 3 dried pasilla chiles stemmed and seeded
  • 1 pound (about 4) ripe tomatoes preferably roma
  • 1/4 pound tomatillos (about 1 or 2 depending on size)
  • 2 tablespoons sesame seeds lightly toasted
  • 2 chayote squashes peeled and cubed (about 3 cups)
  • 1 large zucchini cubed (about 3 cups)
  • 3/4 pound green beans trimmed and cut into about 1-inch pieces (about 2 cups)
  • 3 ears of fresh corn husked and cut into thirds
  • 3/4 cup finely chopped white onion for garnish
  • 3/4 cup Chopped fresh cilantro for garnish
  • 3 to 4 limes quartered, for garnish

Instructions

  • In a large heavy-bottomed casserole or pot, place the meat, half onion, garlic cloves, bay leaves, mint and a tablespoon of salt. Cover with 10 cups of water and bring to a rolling boil over medium-high heat. Skim off any foam that rises to the surface, and reduce the heat to low or medium-low heat, cover and simmer for an hour.
  • Meanwhile, place the ancho and pasilla chiles in a medium bowl, cover with boiling water and let them rehydrate for 10 to 15 minutes. Place the tomatoes and tomatillos in baking dish under the broiler, until they are completely charred and mushy, about 10 minutes. In a small skillet set over medium heat, place the sesame seeds and toast, stirring constantly, anywhere from 1 to 2 minutes until they start to become golden brown, but not completely dark brown.
  • In the jar of a blender, place the soaked chiles, along with 1/4 cup of the soaking liquid, the broiled tomatoes and tomatillos, and the toasted sesame seeds, and puree until completely smooth.
  • Remove the lid from the large casserole, remove the cooked onion, mint and garlic cloves (if some remains, it is totally fine) and pour the chile mixture in with the meat. Stir, cover again and cook for another half hour.
  • Remove the lid, raise heat to medium heat, add the cubed chayote squash and the corn, and cook partially covered for 15 minutes. Add the green beans and zucchini, and cook partially covered for another 10 minutes. Taste for salt and add more if need be.
  • Serve in bowls, making sure that each bowl has a serving of meat, corn, chayote, green beans and zucchini. Place white onion, cilantro and halved limes at the table, for people to add as last seasonings and garnishes.
  • Note: Traditionally, this recipe uses xoconostles, which are hard to find in the US. Instead, I use tomatillos, which have a similar tart flavor.

Enchiladas Mineras

Posted on by Pati Jinich
enchiladas mineras or miner style enchiladas pati jinich
Print Recipe
5 from 6 votes

Enchiladas Mineras

Enchiladas Mineras recipe from Pati's Mexican Table Season 4, Episode 8 “Street Food Favorites”
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: carrots, cotija, Enchilada, guajillo chiles, onion, pati's mexican table, pepperoncini, Pickled Jalapeños, potatoes, queso fresco, Tomatoes, vinegar
Servings: 12 enchiladas
Author: Pati Jinich

Ingredients

For the guajillo chile salsa:

  • 15 guajillo chiles stemmed and seeded
  • 1 garlic clove peeled
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 tablespoons vegetable oil
  • 1 1/2 cups chicken or vegetable broth

For the enchiladas:

  • 2 cups crumbled queso fresco ranchero or cotija, or farmer’s cheese, crumbled (about 8 ounces)
  • 4 tablespoons finely chopped white onion
  • 1 pound red potatoes peeled and cut into small dice
  • 1 pound carrots peeled and cut into small dice
  • 4 radishes rinsed thoroughly and cut into small dice
  • 4 romaine lettuce leaves rinsed and thinly sliced
  • 2 tablespoons white distilled vinegar
  • 4 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher or coarse sea salt or to taste, plus more to salt the water
  • Freshly ground black pepper to taste
  • Pinch of sugar
  • 12 corn tortillas
  • Pickled blond peppers or pepperoncini or pickled jalapeños

Instructions

  • On an already hot comal or skillet set over medium-low heat, toast the chiles for about 15 seconds per side. The inner skin will turn opaque and the outer skin will crisp. Place them in a medium saucepan, cover with hot water and set over medium-high heat. Let them simmer for 10 to 15 minutes until they rehydrate, soften and plump up.
  • In the jar of a blender, place chiles along with 1 1/2 cups of their soaking liquid, the garlic, oregano and 1/2 teaspoon salt. Puree until completely smooth. In a medium saucepan set over medium-high heat, pour the oil. Once hot, but not smoking, add the guajillo chile sauce and cover with a lid ajar, as the sauce will be jumping. Cook for 3 to 4 minutes, add the chicken broth and cook a couple minutes more. Turn off the heat and keep covered.
  • In a mixing bowl, combine the queso fresco with the chopped onion. Set aside.
  • In a medium saucepan, bring salted water to a rolling boil over medium-high heat. Add the potatoes and cook for 4 to 5 minutes until cooked through but not mushy. Scoop out with a spider or a slotted spoon and place in a bowl. In the same water, add the carrots and cook for 3 to 4 minutes until cooked but still firm. Scoop them out, place in the same bowl and set aside. Once the vegetables have cooled a little bit, add the radishes and lettuce. In a small bowl, mix the vinegar with the oils, 1/4 teaspoon salt, pepper to taste, and a pinch of sugar. Whisk well and pour over the vegetables.
  • When ready to eat, have the guajillo salsa warmed up. Place a comal or skillet over medium-low heat and wait until it is very hot. One by one heat the corn tortillas, about 15 to 20 seconds per side, until they barely begin to toast. With a pair of tongs, dip each tortilla into the guajillo salsa on one side and then the other. The tortilla will barely get “wet” and soften in the sauce. You don’t want to pour this sauce on top, as it is rather bitter, it should just be a light coating.
  • On a plate, set the “wet” tortilla and place 2 to 3 tablespoons of the queso fresco in the middle. Fold the tortilla making a half moon shape. Prepare one by one, or all one after the other, and place on a platter.
  • Garnish with the dressed potatoes, carrots, radishes and lettuce. Place pickled peppers on the side.

Crab Cakes with Jalapeño Aioli

Posted on by Pati Jinich
jalapeno crab cakes
Print Recipe
4.84 from 6 votes

Crab Cakes with Jalapeño Aioli

Crab Cakes with Jalapeño Aioli recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”
Prep Time15 minutes
Cook Time6 minutes
Total Time21 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: aioli, cilantro, crab, jalapeno, lime, pati's mexican table, serrano chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the crab cakes:

  • 1 jalapeño or serrano chile seeded and finely chopped, or to taste
  • 2 teaspoons freshly squeezed lime juice
  • 2 teaspoons chopped fresh cilantro leaves and upper part of stems
  • 3 tablespoons breadcrumbs
  • 1 large egg
  • 2 teaspoons mayonnaise
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 pound jumbo lump crab meat cartilage removed and meat broken into smaller pieces with your hands
  • 1 tablespoon butter
  • 1 tablespoon olive oil

For the jalapeño aioli:

  • 1 jalapeño or serrano chile seeded optional, or to taste
  • 1 tablespoon freshly squeezed lime juice
  • 1 cup mayonnaise store bought or homemade
  • 1/4 cup cilantro leaves
  • 1/4 teaspoon kosher or coarse sea salt or to taste
  • freshly ground black pepper to taste

For garnish:

  • 2 cups watercress
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons olive oil
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste

Instructions

To make the crab cakes:

  • In a mixing bowl, combine the jalapeño, lime juice, cilantro, breadcrumbs, egg, mayonnaise, salt and pepper, and mix well. Gently fold in the crab meat until blended and the mixture holds together. Using your hands, shape into six 3-inch cakes, about 1-inch thick and somewhat flattened on the top and bottom.
  • Set a large 12-inch skillet over medium-high heat and add the butter and oil. When the butter begins to foam, add as many crab cakes as will fit without crowding. Cook 2 to 3 minutes per side. The outside should be lightly browned and the inside cooked, but moist and firm when pressed with a finger. Remove the crab cakes from the pan.

To make the jalapeño aioli:

  • Place the jalapeño, lime juice, mayonnaise, cilantro, salt and pepper in a blender or food processor and puree until smooth.

To garnish:

  • In a medium bowl, mix the watercress with the lime juice and olive oil. Season with salt and pepper and toss.

Notes

Tortitas de Cangrejo con Aioli de Jalapeño

Chef Rod’s Chorizo Burger

Posted on by Pati Jinich
Print Recipe
5 from 5 votes

Chef Rod’s Chorizo Burger

Chef Rod’s Chorizo Burger recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: bacon, beef, burger, chipotle mayo, Chorizo, ground beef, pati's mexican table, pepper jack cheese
Servings: 5 burgers
Author: Pati Jinich

Ingredients

For the burger:

  • 1 1/4 pounds ground beef
  • 3/4 pounds Mexican chorizo
  • 1/2 onion chopped
  • 1/4 tablespoon black pepper
  • 1/4 tablespoon kosher salt
  • 1/4 teaspoon cumin
  • 2 cloves of garlic whole and peeled
  • 1/4 cup water

To Serve:

  • 5 slices bacon cooked
  • 5 slices pepper jack cheese
  • Tomato slices to garnish
  • Red onion slices to garnish
  • Green leaf lettuce to garnish
  • Hamburger buns

For the Chipotle Mayo:

  • 1 chipotle pepper from chipotle chiles in adobo sauce
  • 1 cup of heavy mayonnaise

Instructions

To make the burger:

  • Pre-heat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, combine the ground beef and the chorizo.
  • In a blender, add the onions, black pepper, salt, cumin, and garlic and mix at medium speed adding water. Pour the blender mixture into the beef mixture, mix well, and form into burger patties by hand.
  • Cook burger on a skillet, grill pan, or grill to desired temperature. Butter the buns and heat in the oven for 5 minutes.

To make the chipotle mayo:

  • Using a blender, mix the mayonnaise and chipotle pepper on low speed.
  • Spread chipotle mayo on both halves of the buns.

To assemble burger:

  • To assemble burger, start with the base of the bun and layer on the lettuce, a slice of tomato, sliced onions, the cooked burger patty, pepper jack cheese, cooked bacon, and the top of half of the bun.

Notes

Hamburguesa de Chorizo del Chef Rod, recipe courtesy of Chef Rodrigo Albarrán-Torres, Mission Restaurant