Sides

Grilled Queso Fundido Potatoes

Grilled Queso Fundido Potatoes
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4.80 from 5 votes

Grilled Queso Fundido Potatoes

Grilled Queso Fundido Potatoes from Pati’s Mexican Table Season 11, Episode 1 “The Fire Kings”
Cook Time30 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: cheese, chile piquín, potatoes, sausage
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds baby potatoes halved
  • 4 tablespoons unsalted butter diced
  • 1 teaspoon kosher or coarse sea salt or to taste
  • ½ teaspoon freshly ground black pepper or to taste
  • ½ pound smoked Kielbasa or another cooked sausage
  • 1 pound Oaxaca cheese shredded
  • ½ cup Mexican crema or to taste
  • ¼ cup crumbled Cotija cheese or to taste
  • ½ cup crisp and browned chopped bacon
  • ¼ cup chopped fresh chives or to taste
  • Ground dried piquín chile or chiltepín chile or red chile flakes

Instructions

  • Preheat the grill to medium or medium high.
  • Place the potatoes in the middle of a large piece of aluminum foil. Top with butter, salt, and pepper. Close the aluminum foil and completely seal the edges as if folding an envelope (or twisting the edges of an empanada). Place on the grill, close the lid, and cook for 15 minutes, until potatoes are cooked, soft and a sharp knife can cut through any one piece.
  • Place the Kielbasa on the grill turning until lightly browned on both sides, about 2 to 3 minutes per side. Remove from the grill and cut into bite size pieces.
  • Remove the potato packet, open carefully. Add the kielbasa pieces and cover entirely with the Oaxaca cheese. Close the packet again, place on the grill and close the lid. Let it cook for 15 to 20 more minutes, until the cheese has completely melted.
  • Remove the packet from the grill, open it and dress it with the crema, Cotija, bacon, chives and ground piquín. Bring it to the center of the table and share!

Notes

Papitas con Queso Fundido

Mashed Sweet Potatoes with Caramelized Pineapple

Mashed Sweet Potatoes with Caramelized Pineapple
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5 from 5 votes

Mashed Sweet Potatoes with Caramelized Pineapple

Dulce de camote, candied sweet potatoes mashed with fruit and topped with toasted nuts, is a cherished dish throughout Mexico, eaten for breakfast with coffee and for dessert.
Cook Time1 hour 15 minutes
Course: Dessert, Side Dish
Cuisine: Mexican
Keyword: sweet potato
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 4 pounds sweet potatoes scrubbed
  • 1 medium-to-large pineapple peeled, cored, and diced, with its juice
  • 3/4 cup packed dark brown sugar or grated piloncillo
  • 1/2 teaspoon kosher salt
  • 2/3 cup pine nuts or slivered almonds

Instructions

  • Preheat the oven to 425℉, with a rack in the middle. Cover a baking sheet with foil or parchment paper. Prick the sweet potatoes 5 or 6 times each with a fork or the tip of a paring knife and arrange on the baking sheet.
  • Bake the sweet potatoes for 50 minutes to an hour, depending on the size, until they are very soft, with juices beginning to ooze and caramelize on the baking sheet. Remove from the oven and let cool until you can handle them.
  • Carefully remove the skins from the sweet potatoes. Place the potatoes in a large bowl and mash with a potato masher or fork until very smooth.
  • Place the diced pineapple with all of its juice in a blender, and puree until smooth. Transfer to a large saucepan or Dutch oven, add the brown sugar, and bring to a simmer over medium heat. Attach a candy thermometer to the side of the pan and simmer until the mixture thickens, caramelizes, and reaches 210℉, usually 12 to 15 minutes. Stir in the sweet potatoes and salt and mix together thoroughly with a sturdy whisk. Cook for another 5 to 6 minutes, stirring and folding until you have a rich puree.
  • Meanwhile, toast the pine nuts or almonds in a small skillet over medium-low heat for a couple of minutes, stirring or shaking the pan, until lightly toasted and fragrant. Immediately remove from the pan.
  • Scrape the sweet potatoes into a serving bowl, garnish with the toasted nuts, and serve.

Notes

Dulce de Camote con Piña

Green Beans in Corn Sauce with Pumpkin Seeds

Green Beans in Corn Sauce with Pumpkin Seeds
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4.25 from 4 votes

Green Beans in Corn Sauce with Pumpkin Seeds

Green beans are cooked in a creamy fresh corn and epazote puree, topped with a chunky, spicy cooked tomato salsa, and garnished with pumpkin seeds.
Cook Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Corn, green beans, pumpkin seeds
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup raw hulled pumpkin seeds
  • 1 1/4 teaspoons kosher salt
  • 1 cup fresh corn kernels from 1 large ear
  • 1 cup water
  • 3 to 4 fresh sprigs epazote or cilantro
  • 3 tablespoons vegetable oil
  • 1 pound green beans trimmed
  • 1/2 cup finely chopped white onion
  • 1 fresh habanero, serrano or jalapeño chile finely chopped
  • 1 garlic clove finely chopped
  • 1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes

Instructions

  • Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast until they are lightly colored and starting to jump or pop, 4 to 5 minutes. Transfer to a bowl and let cool.
  • Transfer the pumpkin seeds to a food processor, add 1⁄4 teaspoon of the salt, and pulse until finely ground. Set aside.
  • Combine the fresh corn, water, and epazote or cilantro in a blender and puree until smooth.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high to high heat. Add the green beans, sprinkle with 1⁄2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn brighter green. Pour the pureed corn over the green beans, reduce the heat to medium, and cook for 8 to 10 minutes, stirring often so that the sauce doesn’t stick to the pan, until the beans are tender and the puree has reduced to a creamy, thick sauce.
  • Meanwhile, heat the remaining tablespoon of oil in a medium saucepan or skillet over medium-high heat. Add the onion and chile and cook until softened and starting to color, 3 to 4 minutes. Add the garlic and cook until translucent, less than a minute. Add the tomatoes and the remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until the tomatoes are softened and pasty, 5 to 8 minutes.
  • Scrape the beans with the corn sauce onto a platter. Top with the tomato salsa, garnish with the ground pumpkin seeds, and serve.

Notes

Chulibul

Chunky Pepita and Coconut Rice

Chunky Pepita and Coconut Rice
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4.80 from 5 votes

Chunky Pepita and Coconut Rice

Chunky Pepita and Coconut Rice recipe from Pati’s Mexican Table Season 12, Episode 9 “Pink”
Cook Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: coconut, pumpkin seeds, rice, Vegetarian
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons vegetable oil
  • 1/2 cup finely chopped white onion
  • 1 cup unsweetened coconut flakes
  • 3 cups coconut water
  • 1/2 cup cream of coconut
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 2 cups basmati white rice
  • 3/4 cup raw pumpkin seeds lightly toasted

Instructions

  • Heat the oil in a medium saucepan over medium heat until hot but not smoking. Add the onion and coconut flakes and cook, stirring occasionally, until the onion softens and the coconut browns, about 6 to 7 minutes.
  • Pour in the coconut water, cream of coconut and salt, and stir well. Once it comes to a strong simmer, add the rice, stir, and cover and reduce the heat to the lowest setting. Cook for 16 to 18 minutes, until most of the liquid has been absorbed, but there is still some moisture in the pan. The rice should be cooked and tender; if it is not, but all the liquid has been absorbed, add 2 tablespoons of water, cover again, and cook for a couple more minutes.
  • Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a fork and add the pumpkin seeds. Gently mix and serve.

Notes

Arroz con Coco y Pepitas

Chorizo Black Rice

Chorizo Black Rice
Print Recipe
4 from 4 votes

Chorizo Black Rice

Chorizo Black Rice recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Cook Time20 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: beans, Chorizo, rice
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 1 pound Mexican chorizo or Longaniza-style sausage
  • 1/2 cup finely chopped white onion
  • 1 to 2 fresh xcatic, banana, yellow wax, or güero chiles stemmed, seeded and chopped
  • 2 cups jasmine white rice
  • 2 sprigs fresh epazote or cilantro stems removed, leaves coarsely chopped, plus more for garnish
  • 4 cups cooking broth from Black Beans from the Pot
  • 1/2 teaspoon kosher or sea salt or to taste

Instructions

  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the chorizo, and cook for 5 to 6 minutes, until cooked through, browned, and it has rendered its fat. Remove with a slotted spoon and set aside.
  • Add the onion and chile and cook for a few minutes, stirring a couple times, until they soften. Add the cooking broth from the black beans and rice, stir, and add in the epazote or cilantro and salt, and stir again.
  • Bring to a rolling boil, cover the pan, and reduce the heat to the lowest setting. Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add a couple tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes.
  • Fluff the rice with a fork, add the chorizo and mix. Top with more fresh cilantro or epazote and serve.

Notes

Arroz Negro con Chorizo

Colado Black Beans

Colado Black Beans
Print Recipe
4.25 from 4 votes

Colado Black Beans

Colado Black Beans recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”
Cook Time1 hour 30 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: beans, Vegetarian, Yucatán Peninsula
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound black beans rinsed
  • 1/2 white onion
  • 8 to 10 sprigs fresh epazote or cilantro
  • 14 cups water
  • 1 teaspoon kosher or coarse sea salt
  • 3 tablespoons vegetable oil or lard
  • 1/2 cup finely chopped white onion
  • 2 to 3 xcatic, güero, or banana chiles you may add a habanero, too

Instructions

  • In a large pot, add the beans, half of an onion and epazote, and cover with 14 cups of water. Set over high heat, bring to a rolling boil, cover, and reduce the heat to medium low. Cook for an hour, remove the lid to check if beans are cooked and soft. If they aren’t, continue cooking for another 10 to 15 minutes and make sure there is still sufficient liquid. If not, add a couple more cups of hot water. Once the beans have completely softened, add the salt, stir, cover the pot, and cook for 5 more minutes. Turn off the heat and let cool.
  • Remove the epazote and onion. In batches, using a blender or food processor, puree the beans and their liquid until completely smooth.
  • In a large skillet or saute pan, heat the oil over medium heat until it shimmers. Add the chopped onion and whole chiles, and cook until the onion is translucent and begins to brown, and the chiles soften and start changing color. Add the pureed beans and continue cooking, stirring occasionally until thickened to your liking. Taste for seasoning and set aside.

Notes

Frijol Colado

Edam Cheese Potato Galette

Edam Cheese Potato Galette
Print Recipe
4.41 from 5 votes

Edam Cheese Potato Galette

Edam Cheese Potato Galette recipe from Pati’s Mexican Table Season 12, Episode 2 “Guayabera World”
Cook Time1 hour
Course: Side Dish
Cuisine: Mexican
Keyword: Potato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter cut into small dice, plus more to butter the dish
  • 1 cup white onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 xcatic, güero, or banana chile stemmed, seeded and finely chopped, or may sub or add habanero for more heat
  • 4 cups thinly sliced chaya leaves may sub for spinach or swiss chard
  • 2 cups heavy cream
  • 2 cups milk
  • 1 1/4 teaspoons kosher or coarse sea salt divided, or to taste
  • 1/2 teaspoon coarsely ground black pepper or to taste
  • 3 pounds russet or yellow potatoes
  • 6 ounces (or 1 1/2 cups) finely grated Edam Cheese

Instructions

  • Adjust the rack to the middle of the oven and preheat to 400°F. Melt the butter in a large skillet set over medium heat. Once it is bubbling, add the onion. Cook for 3 to 4 minutes until it softens. Add the garlic and chile, stir and cook for another minute. Add chaya leaves and 1/4 teaspoon of the salt, stir and cook until the chaya leaves soften, let out juices and almost dry out, about 5 minutes. Remove from the heat.
  • In a large measuring cup or bowl, combine the heavy cream and milk, season with the remaining teaspoon salt and the black pepper, and stir.
  • Peel the potatoes and slice them into thin rounds using a knife or mandolin, place them in a bowl with cold water as you move along so they won’t turn brown.
  • Butter a round baking dish or cast iron pan and pour about a cup of the cream mixture into the bottom. Start spreading the potato slices in a circular pattern, evenly at the bottom. Once they have covered the cream, pour another cup of cream and repeat with more potatoes. Once you are about halfway through, add the chaya mixture in a single layer. Continue with the potatoes and cream mixture until you are all done. Press the potatoes down slightly into the milk so they will soak in the milk.
  • Place the baking dish on a baking sheet to prevent spills. Bake in the oven for 30 minutes. Remove from the oven, sprinkle the cheese all over the top. Place back in the oven for another 30 minutes, or until the potatoes are completely cooked and soft, most of the liquid has been absorbed and thickened, and the cheese is melted and has begun to brown. Remove from the oven. Cover to keep warm until ready to serve, or let it settle for at least 5 minutes before diving in.

Notes

Tarta de Papas con Queso Edam

Honey Habanero Rice with Peas

Honey Habanero Rice
Print Recipe
4.50 from 6 votes

Honey Habanero Rice with Peas

Honey Habanero Rice with Peas recipe from Pati’s Mexican Table Season 12, Episode 1 “The Nectar of the Mayan Gods”
Cook Time15 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: habanero, peas, rice
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 garlic cloves skin on
  • 1/4 white onion cut in half
  • 1 fresh habanero chile
  • 1 tablespoon vegetable oil
  • 3 cups chicken or vegetable broth homemade or store-bought
  • 1 tablespoon honey
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 2 cups jasmine white rice
  • 1 1/2 cup fresh or frozen green peas
  • 2 sprigs fresh cilantro

Instructions

  • On a preheated comal or skillet, toast the unpeeled garlic cloves, onion and habanero, until they are charred on all sides and softened, about 5 to 6 minutes, flipping as needed. Remove from the heat. Peel the garlic. Stem and seed the habanero. Finely chop the garlic, habanero and onion, set aside.
  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the chopped roasted garlic, habanero and onion, and cook for a minute. Pour in the broth along with the honey and the salt. Once it comes to a strong boil, add the rice and peas and stir. Once it comes to a rolling boil again, add the cilantro sprigs, placing them to the side. Cover the pan and reduce the heat to the lowest setting.
  • Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add a couple tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes. Fluff the rice with a fork and serve.

Notes

Arroz con Miel, Habanero y Chícharos

Skillet Corn Tamal with Duck Fat and Roasted Garlic

Skillet Corn Tamal
Print Recipe
4.41 from 5 votes

Skillet Corn Tamal with Duck Fat and Roasted Garlic

Skillet Corn Tamal with Duck Fat and Roasted Garlic from Pati’s Mexican Table Season 11, Episode 6 “Pioneering from Farm to Table”
Cook Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: duck, garlic, honey
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 8 cups corn kernels fresh or thawed from frozen, preferably white corn, divided
  • ½ cup chicken broth divided
  • 1 whole head of garlic roasted until completely soft and peeled (can use the roasted garlic from the duck recipe linked below)
  • 1 ½ cups masa harina
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher or coarse sea salt
  • 1 cup duck fat rendered from Spicy Honey Garlic and Orange Roasted Duck divided, or can use unsalted butter or lard
  • 2 tablespoons grated piloncillo or brown sugar

Instructions

  • In the jar of a blender, coarsely puree 4 cups of the corn kernels with ¼ cup of the chicken broth and the peeled roasted garlic and puree until completely smooth, scrape onto a bowl. Add the remaining 4 cups of corn kernels and ¼ cup chicken broth and pulse to blend into a very coarse mixture. Scrape onto the same bowl. Set aside.
  • In a bowl, mix the masa harina, baking powder, baking soda, and salt.
  • To the bowl of a stand mixer set with the paddle attachment, add 3/4 cups of the duck fat and the piloncillo or dark brown sugar. Start beating over low speed until well mixed. Incorporate the masa harina mixture and beat for a minute. Incorporate the corn mixture, increase speed to medium, and continue beating for 5 to 6 minutes. Until completely mixed.
  • Preheat the oven to 375℉ with the rack in the middle position. Set a cast iron skillet over medium heat. Once hot, add the remaining ¼ cup duck fat. Once hot but not smoking, pour in the corn mixture. Let it cook over medium heat for 4 to 5 minutes.
  • Then carefully cover with aluminum foil, transfer to the oven, and bake for 30 minutes. Remove the aluminum foil and cook for another 5 to 8 minutes, until the top gains a bit of a golden brown color. Remove from the oven and serve hot.

Notes

Tamal de Elote en Cazuela con Manteca de Pato y Ajo Rostizado

Poison Beans

Poison Beans
Print Recipe
4.75 from 4 votes

Poison Beans

Poison Beans from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Cook Time1 hour 30 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: beans
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound dried pinto beans or three 19.75-ounce cans pinto beans
  • Half of a white onion
  • 1 tablespoon kosher or coarse sea salt
  • 14 cups of water
  • 3 tablespoons lard or vegetable oil
  • Dried chile piquín or crumbled chicharrón, optional garnish
  • ½ cup sauce from Asado de Puerco
  • or Substitute for Sauce from Asado de Puerco

Instructions

  • Rinse and drain the beans. Place in a large cooking pot and cover with 14 cups of water and add half of a white onion. Bring to a rolling boil over high heat, reduce heat to medium, cover partially and cook for about an hour and a half, or until beans are completely soft and broth has become soupy. Add salt, and stir.
  • Or you may use 3 cans of pinto beans and begin from the next step.
  • Transfer the cooked beans to the jar of a blender, along with 3 cups of their cooking liquid (if you don’t have enough liquid, you can add water). Puree until smooth, or until coarsely smooth if you like your refrieds with more texture. You may puree the beans in batches if necessary.
  • Set a large skillet over medium-high heat. Add lard, once it has melted, add the pureed beans. Incorporate the sauce from Asado de Puerco (or its substitute) and cook until the beans have seasoned and thickened considerably, stirring often, to a texture of potato puree, about 12 to 15 minutes. Serve with chile piquín or crumbled chicharrón, or both, to garnish.

Note:

  • Rather than incorporate the Asado de Puerco sauce, you can choose to add it to the cooked refried beans once you serve them as a topping.

Notes

Frijoles con Veneno

Roasted Tomato Rice with Cumin and Oregano

Roasted Tomato Rice with Cumin and Oregano
Print Recipe
4.67 from 6 votes

Roasted Tomato Rice with Cumin and Oregano

Cook Time45 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: rice
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the roasted tomatoes:

  • 1 ½ pounds ripe cherry or grape tomatoes
  • 6 garlic cloves thinly sliced
  • 1 teaspoon crushed dried piquín chiles
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin seeds crushed with a mortar or knife
  • ½ cup olive oil
  • 1 ½ teaspoons kosher or coarse sea salt

For the rice:

  • 2 cups jasmine white rice
  • 3 tablespoons vegetable oil
  • ¼ cup finely chopped white onion
  • 3 cups chicken broth vegetable broth or water
  • ½ cup fresh squeezed orange juice
  • 1 teaspoon kosher or coarse sea salt

Instructions

To make the roasted tomatoes:

  • Preheat oven to 450℉. Place tomatoes on a small baking sheet and cover with the garlic, piquín, oregano, cumin, olive oil and salt. Toss well. Place in the oven and let the tomatoes roast until completely wrinkled, mushy and slightly charred, about 25 minutes. Remove them from the oven.

To make the rice:

  • Heat the vegetable oil in a medium saucepan over medium to medium-high heat. Once hot, add the rice and stir to coat as it cooks for a minute. Make room in the middle and add the onion, stir to mix with the rice, and continue cooking until the rice grains change color to a deep bright white and feel heavier and make a louder sound as you stir, about 4 to 5 minutes.
  • Add the chicken broth, orange juice, and salt and stir. Increase heat to medium high, and once it is bubbling strongly, add the roasted tomatoes with all their juices on top. Give it the gentlest stir, cover, and reduce the heat to low. Cook for 15 minutes, or until all liquid has been absorbed and you see no more at the bottom of the pan. Turn off heat and keep covered until you serve.

Notes

Arroz con Jitomates Rostizados en Comino y Orégano

Yellow Rice

yellow rice
Print Recipe
3.67 from 6 votes

Yellow Rice

From the two main kinds of Yellow rice in Mexican cooking, one has a saffron base and the other an achiote or annatto seeds base. Ironically, although saffron was brought to Mexico by the Spaniards almost five centuries ago and achiote seeds are native to Mexico, it is the saffron based rice which is considered to be the Traditional Yellow Rice in regions like Yucatán.
Cook Time20 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: chicken broth, garlic, onion, Recipe, rice, saffron, Tomato
Servings: 3 to 4 servings
Author: Pati Jinich

Ingredients

  • 1/2 teaspoon saffron threads crumbled, or may substitute achiote seeds
  • 2 tablespoons boiling hot water
  • 1 cup jasmine white rice
  • 2 tablespoons safflower or corn oil
  • 1/4 cup chopped white onion
  • 1/4 cup chopped tomato
  • 1 garlic clove minced or pressed
  • 2 cups chicken broth
  • 3/4 teaspoon kosher or sea salt more or less to taste

Instructions

  • Place saffron threads in a small mixing bowl along with the boiling hot water. Mix and let soak for 10 to 15 minutes.
  • Place rice in a bowl, cover with very hot water, and let soak for 5 to 10 minutes. Drain, rinse with cold water, and drain thoroughly.
  • Heat the oil in a 3 to 4 quart pan over medium-high heat. (If you are using achiote seeds instead of saffron, just let a teaspoon of them cook in the oil for 2 to 3 minutes before adding the rice.) Once the oil is hot, add the dried rice and saute for 1 to 2 minutes. Incorporate the onion, tomato, and garlic, stir, and continue to cook until the rice changes color to a milky white. It should sound and feel heavier, as if you were moving sand in the pot, about 4 to 5 more minutes.
  • Pour in the chicken broth, saffron mix, and salt and stir everything together. When the liquid starts to boil, cover the pot, lower the 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 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 the heat off and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.
  • Rice can be made ahead of time and reheated later the same day. Before reheating, add 1 tablespoon of water and heat, covered over the lowest heat possible. Once it has cooled down, it can be kept in a closed container in the refrigerator for up to 2 days.

Notes

Arroz Amarillo

Apple Jicama Cucumber Slaw

fried shrimp tacos
Print Recipe
4.50 from 6 votes

Apple Jicama Cucumber Slaw

Apple Jicama Cucumber Slaw recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Course: Garnish, Side Dish
Cuisine: Mexican
Keyword: apple, chipotles in adobo, cucumber, jalapeno, Jicama, mexican crema
Servings: 5 servings
Author: Pati Jinich

Ingredients

For the slaw:

  • 1 Granny Smith apple
  • 1/2 English cucumber
  • 1/2 small jicama
  • 1/3 cup slivered red onion
  • 1 serrano or jalapeño chile thinly sliced into rounds

For the dressing:

  • ¼ cup mayonnaise
  • 3 tablespoons Mexican crema
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • Juice of 2 limes
  • 1 tablespoon sauce from chipotles in adobo
  • 1/4 teaspoon celery seed
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

To make the slaw:

  • Cut the apple, cucumber, and jicama into thin 3-inch matchsticks. Toss in a large bowl with the red onion and chile.

To make the dressing:

  • In a small bowl, whisk together the mayonnaise, crema, vinegar, mustard, lime juice, adobo sauce, celery seed, salt, and pepper.
  • Pour the dressing over the vegetables and toss. This is best served within one hour of preparing.

Notes

Ensalada de Jícama, Manzana y Pepino

Red Rice

red rice
Print Recipe
4.65 from 14 votes

Red Rice

Red Rice recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time20 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: chicken broth, Tomato
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound ripe tomatoes quartered, or one 14.5-ounce can tomatoes
  • 1/3 cup coarsely chopped white onion
  • 2 garlic cloves
  • 1 teaspoon kosher salt or to taste
  • 3 cups chicken broth or vegetable broth, homemade or store-bought
  • 3 tablespoons vegetable oil
  • 2 cups white rice
  • 2 fresh Italian parsley sprigs
  • 1 to 2 whole pickled jalapeños
  • ¾ cup peeled and diced carrots optional
  • ½ cup fresh or frozen peas optional
  • ½ cup fresh or frozen corn kernels optional
  • 2 tablespoons water if needed

Instructions

  • In a blender or food processor, puree the tomatoes with the onion, garlic, and salt until smooth. Pass the puree through a strainer into a large liquid measuring cup; note the amount and reserve. Pour enough chicken broth into another liquid measuring cup to make 4 cups liquid total—you want to keep the two liquids separate, since you will add the puree first.
  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the rice becomes milky white, 3 to 4 minutes. Pour in the tomato puree, mix gently, and cook until the puree darkens, thickens, and has mostly been absorbed by the rice, about 3 minutes.
  • Stir in the chicken broth and add the parsley and pickled jalapeños, as well as the carrots, peas, and corn, if using. Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add the 2 tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes.
  • Fluff the rice with a fork and serve.

Notes

Arroz Rojo

Rice with Poblanos and Corn

Rice with Poblanos and Corn
Print Recipe
4.63 from 8 votes

Rice with Poblanos and Corn

Rice with Poblanos and Corn recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Cook Time20 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Corn, Poblano
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups jasmine white rice
  • 1 tablespoon unsalted butter
  • 2/3 cup finely chopped white onion
  • 1 1/2 cups corn kernels from about 2 ears
  • 1 1/4 teaspoons kosher salt or more to taste
  • 1/2 teaspoon ground allspice
  • 4 cups chicken broth or water plus more if needed
  • 4 fresh poblano chiles roasted, sweated, peeled, seeded, and cut into 1-x-1/4-inch strips

Instructions

  • Heat the oil in a large saucepan over medium-high heat, until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, crackles, and feels heavier as you stir it, 2 to 3 minutes.
  • Clear a space in the center of the pan and add the butter. Once it melts, add the onion and corn and cook, stirring and mixing with the rice, for 2 to 3 minutes, until the onion begins to soften. Add the salt and allspice, stir well, and stir in the broth or water. Bring to a boil, add the poblanos, stir once, cover, and reduce the heat to the lowest setting.
  • Simmer for 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be tender; if it is not but all the liquid has been absorbed, add 2 tablespoons or so of broth or water, cover again, and cook for a couple more minutes.
  • Remove from the heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, taste and adjust the salt, and serve.

Notes

Arroz con Elote y Poblano

My Favorite Green Rice

My Favorite Green Rice
Print Recipe
4.17 from 6 votes

My Favorite Green Rice

Flavored with poblano chile, cilantro, and onion, the arroz verde will change any notion you may have that rice is aboring side dish.
Cook Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: arroz verde, poblanos, rice
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups white rice or jasmine white rice
  • 2 poblano chiles seeded and cut into chunks
  • 1/2 cup water plus 2 tablespoons more if needed
  • 2/3 cup cilantro leaves
  • 2 garlic cloves
  • 1 1/2 teaspoons kosher or sea salt
  • 2 1/2-3 cups homemade chicken broth or store bought
  • 3 tablespoons vegetable oil
  • 1/3 cup coarsely chopped white onion
  • 1 tablespoon freshly squeezed lime juice or more to taste
  • 1/2 cup crumbled queso fresco Cotija, farmer cheese, or mild feta (optional)

Instructions

  • Soak the rice in a bowl of hot water to cover for about 5 minutes. Drain in a sieve and rinse under cold water until the water runs clear; drain well.
  • In a blender or food processor, puree the chiles with the 1/2 cup water, cilantro, garlic, and salt until smooth. Pass the puree through a fine sieve into a large liquid measuring cup; note the amount and set aside. Pour enough of the chicken broth into another liquid measuring cup to make 4 cups liquid total—you want to keep the two liquids separate, since you will add the puree first.
  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the color changes to a milky white, 3 to 4 minutes. Add the onion and sauté until slightly softened, 1 to 2 minutes.
  • Pour in the poblano puree and cook until it darkens, thickens, and has mostly been absorbed by the rice, 2 to 3 minutes. Stir in the chicken broth and lime juice, bring to a rolling boil, cover, and reduce the heat to the lowest possible setting. Cook until most of the liquid has been absorbed but there is still some moisture in the pan, about 15 minutes. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add 2 tablespoons water, cover again, and cook for a couple more minutes. Let the rice rest, covered, for at least 5 minutes.
  • Fluff the rice with a fork and serve with the crumbled cheese on top, if using.

Notes

Arroz Verde

Pickled Grape Salad

Pickled Grape Salad
Print Recipe
4.50 from 8 votes

Pickled Grape Salad

Pickled Grape Salad Recipe from Pati's Mexican Table Season 9, Episode 10 Sabores Norteños"
Prep Time10 minutes
Cook Time0 minutes
Course: Salad
Cuisine: Mexican
Keyword: Comino, cumin, divine flavor, Ensalada, grapes, Mexico, orange juice, pati’s mexican table, pickled, salad, serrano chiles, Sonora, Sonoran, uva
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 cups Cotton Candy grapes or green seedless grapes, halved
  • 1 serrano chile halved and thinly sliced
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon orange zest
  • 1 teaspoon cumin seeds toasted and crushed
  • 1/2 red onion sliced
  • 1 rib celery sliced
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons olive oil
  • 1/2 cup cilantro leaves roughly chopped
  • 1/2 cup fresh mint leaves roughly chopped

Instructions

  • In a medium bowl, toss the grapes with the serrano, lime and orange juices and zests, cumin, red onion, celery, salt and olive oil and toss until fully coated. Add the cilantro and mint and toss to incorporate.

Notes

Ensalada de Uvas con Comino

Asparagus with Chiltepín

Asparagus with Chiltepin
Print Recipe
4.25 from 8 votes

Asparagus with Chiltepín

Asparagus with Chiltepín recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Prep Time5 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: asparagus, chiltepín chiles, Espárragos, Mexico, pati’s mexican table, pecans, Sonora, Sonoran
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound asparagus stalks peeled and trimmed of dry ends
  • 1/4 teaspoon kosher or sea salt or to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/3 cup coarsely chopped pecans
  • 4 to 5 dried chiltepin chiles crushed
  • 1 tablespoon freshly squeezed lime juice

Instructions

  • Preheat grill or griddle to medium high heat. Brush asparagus with oil and season with the salt.
  • Grill for about 8 to 10 minutes, flipping as they char and begin to soften.
  • Meanwhile, heat a small saute pan over medium heat. Add the olive oil and butter and once it begins to bubble, add the pecans, cook for about a minute. Add the crushed chiltepin chiles, mix and cook for another minute. Remove from the heat. Add the lime juice and stir.
  • Place grilled asparagus on a plate, spoon butter pecan mixture on top.

Notes

Espárragos con Chiltepín

Fiesta Refried Beans

fiesta refried beans
Print Recipe
4.34 from 6 votes

Fiesta Refried Beans

Fiesta Refried Beans recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Prep Time5 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: beans, Chipotle, Chorizo, fiesta, Mexico, pati’s mexican table, refried beans, Sonora, Sonoran
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 to 4 dried chiles colorados a.k.a. New Mexico chiles, California chiles, dried anaheim chiles, stemmed and seeded
  • 1 recipe Frijoles de Olla made with pintos
  • 3 chipotle chiles in adobo sauce
  • 3 tablespoons lard or vegetable oil
  • 1 1/2 cups (6 ounces) shredded Chihuahua, asadero or Monterey Jack cheese or melty cheese of your choice
  • 1/2 pound Mexican chorizo or longaniza peeled, coarsely chopped (optional)

Instructions

  • Place the dried chiles colorados in a small saucepan, cover with water, and bring to a simmer over medium-high heat. Reduce heat and simmer until softened and plumped, about 10 to 12 minutes.
  • In batches, puree the cooked beans and 2 cups of their cooking liquid, the rehydrated chiles and the chipotle chiles in adobo.
  • Heat the lard or oil in a large casserole or sauté pan set over medium heat. Once hot, add the bean puree, cook for about 15 minutes, stirring and scraping the bottom of the pan as it thickens. Stir in the cheese and continue to cook, stirring and scraping the bottom of the pan, until the beans have thickened into a soft puree and the cheese is completely incorporated and melted.
  • If adding chorizo, in a small pan set over medium-high heat, cook the chorizo or longaniza until brown and crisp, about 5 to 6 minutes. Top the beans with the chorizo or mix it in.
  • Taste and adjust seasoning. Serve hot.

Notes

Frijoles de Fiesta

Sonoran Roasted Salsa

Sonoran Roasted Salsa
Print Recipe
4.58 from 7 votes

Sonoran Roasted Salsa

Sonoran Roasted Salsa recipe from Pati's Mexican Table Season 9 Episode 904 "Carne Asada with La Familia"
Prep Time0 minutes
Cook Time10 minutes
Course: Salsa, Sauce
Cuisine: Mexican
Keyword: anaheim chiles, carne asada, Mexico, new mexico, pati’s mexican table, Salsa, Sonora, Sonoran, tacos
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound ripe roma tomatoes
  • 1/2 pound fresh chile verde or Anaheim, Fresno or New Mexico chiles
  • 1/4 large white onion peeled and cut into two
  • 2 unpeeled garlic cloves
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon kosher or sea salt or to taste

Instructions

  • Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and place on the tomatoes, chiles, white onion and garlic cloves. Broil for about 10 minutes, flipping the vegetables over halfway through, until charred and the tomatoes are mushy and beginning to release their juices. Remove from the heat.
  • Alternatively, you can toast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.
  • Place the chiles in a plastic bag, or in a bowl and cover tightly with plastic. Allow the chiles sweat and cool. Then stem, peel and seed the chiles under a thin stream of water. Peel the garlic cloves.
  • Coarsely chop the roasted tomatoes (don’t remove the skin, seeds or core), onion and cleaned chiles and place in a bowl, along with the garlic, and mix with a fork. Alternatively, you can mash them all together in a molcajete. Add the lemon juice and salt to taste, and serve. The salsa will keep for 5 days in the refrigerator.

Notes

Salsa Tatemada

Chile Verde Guacamole

chile verde guacamole
Print Recipe
4.17 from 6 votes

Chile Verde Guacamole

Chile Verde Guacamole Recipe from Pati's Mexican Table Season 9 Episode, 4 "Carne Asada con La Familia"
Prep Time5 minutes
Cook Time5 minutes
Course: Basic Recipe, Salsa
Cuisine: Mexican
Keyword: anaheim chiles, Avocado, chile verde, cilantro, guacamole, Mexico, pati’s mexican table, Salsa, serrano, serrano chiles, Sonora, Sonoran
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 serrano chile finely chopped
  • 1/2 cup coarsely chopped cilantro leaves and upper part of stems
  • 1/4 cup finely chopped white onion
  • 3/4 teaspoon kosher or sea salt or to taste
  • 3 ripe avocados halved, pitted, meat scooped out
  • 1 chile verde such as Anaheim, Fresno or New Mexico, roasted or charred, stemmed, peeled and diced

Instructions

  • Combine the serrano chile, cilantro, onion, and salt in a bowl or a molcajete and mash and mix together. Add the avocado and mash and mix together. Add the roasted, diced Anaheim chile and stir and mash until the ingredients are nicely incorporated. Taste, adjust salt, and serve.

Notes

Guacamole de Chile Verde

Sonora Style Macaroni Salad

Sonora style macaroni salad
Print Recipe
4.78 from 9 votes

Sonora Style Macaroni Salad

Sonora Style Macaroni Salad Recipe from Pati's Mexican Table Season 9, Episode 4 Carne Asada con la Familia
Prep Time10 minutes
Cook Time15 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: ham, macaroni, Mexico, noodles, pasta, pati’s mexican table, salad, Sonora, Sonoran, sopa
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound uncooked macaroni noodles
  • 1 cup fresh peas
  • 1 8-ounce jar roasted red peppers drained
  • 3/4 cup mayonnaise
  • 1/4 cup Mexican crema
  • 2 tablespoons sauce from sweet chipotles in adobo
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces thick cut ham
  • 2-3 ears fresh corn husked
  • 1/2 red onion diced
  • 2 ribs celery diced
  • 1/2 cup muenster cheese or your favorite cheese, diced
  • 2 scallions thinly sliced

Instructions

  • Bring salted water to a boil over high heat in a large pot. Add macaroni noodles and cook according to package instructions, adding in the peas in the last minute of cooking. Drain the macaroni and peas into a colander and rinse with cold water until cooled.
  • Add the roasted peppers, mayonnaise, crema, chipotle sauce, yellow mustard, salt and pepper to a blender. Blend until very smooth. Pour the mixture into a large bowl, set aside.
  • Heat a grill or grill pan to medium-high. Add the ham and corn to the grill and cook for 3-4 minutes, tossing and flipping occasionally, until the ham is browned on all sides and the corn starts to char. Remove the ham and corn from the grill. Chop the ham into 1/2-inch cubes and cut the corn from the cob. Transfer the corn and ham into the mayonnaise mixture. Add in the cooked macaroni and peas, along with the onion, celery, cheese and scallions. Toss everything together until coated. Serve immediately or cover and refrigerate until ready to serve.

Notes

Sopa Fría

Colorado Chile Salsa

colorado chile salsa recipe
Print Recipe
3.78 from 9 votes

Colorado Chile Salsa

Colorado Chile Salsa recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Prep Time5 minutes
Cook Time20 minutes
Course: Basic Recipe, Salsa, Sauce
Cuisine: Mexican
Keyword: basic recipe, chile colorado, guajillo chiles, red sauce, Salsa, salsa roja, sauce, Tomatoes
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound ripe tomatoes
  • 2 colorado or guajillo chiles stemmed and seeded
  • 2 garlic cloves peeled
  • 1 1-inch thick slice of a large white onion about 2 ounces, peeled of outer skin
  • 1 teaspoon kosher or sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil

Instructions

  • Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until tomatoes are completely cooked and mushy and the chiles are plumped and rehydrated.
  • Transfer the tomatoes, chiles and garlic to a blender, add the onion, salt and pepper, and purée until completely smooth.
  • Heat the oil in a medium saucepan over medium heat. Once hot, pour in the tomato sauce, cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the flavors and color have deepened and the sauce has thickened slightly. Serve hot, warm, room temperature or chilled. The salsa will keep for 5 days in the refrigerator.

Notes

Salsa de Chile Colorado

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad
Print Recipe
5 from 9 votes

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa's Countryside”
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mexican
Keyword: basil, jalapeno, lime, mango, pati’s mexican table, red onion, rice vinegar, tomatillos, Tomatoes, vinaigrette
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup slivered red onion
  • 1 to 2 jalapeños halved and thinly sliced

For assembling the salad:

  • 2 large mangoes peeled and sliced (about 4 cups)
  • 1 large tomato cut into segment slices
  • 3 tomatillos husked, rinsed, cut into thin segment slices
  • 15 basil leaves thinly sliced

Instructions

To make the vinaigrette:

  • In a mixing bowl, whisk the rice vinegar, lime juice, olive oil, vegetable oil, salt and pepper. Add the red onion and jalapeños, mix, and let sit and macerate for at least 5 minutes.

To assemble the salad:

  • Assemble the mangoes, tomatoes, tomatillos, and basil on a platter. Dress with the vinaigrette and macerated onions and jalapeños. Serve.

Notes

Ensalada de Mango, Tomate, Tomate Verde, Albahaca y Jalapeño

French Fries with Chiltepín Salt and Cotija

French Fries with Chiltepín Salt and Cotija
Print Recipe
4.67 from 6 votes

French Fries with Chiltepín Salt and Cotija

French Fries with Chiltepín Salt and Cotija recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats”
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: chiltepín chiles, cotija cheese, fries, ketchup, lime, potatoes, tartar sauce
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • Vegetable or peanut oil for frying
  • 4 russet potatoes washed and scrubbed
  • 1 teaspoon dried chiltepín chiles
  • 1 tablespoon kosher or sea salt
  • Zest of 1 lime
  • Freshly ground black pepper
  • 1 cup grated Cotija cheese
  • Habanero Tartar Sauce or ketchup for serving

Instructions

  • Fill a large Dutch oven or casserole a little less than halfway with oil. Place over medium heat and bring to 325°F degrees — or test by dropping in a small piece of potato, if the oil bubbles all around it, it’s ready.
  • While the oil is heating up, fill a large bowl with ice water. Place a cooling rack on a baking sheet lined with paper towels. Cut the potatoes into 1/4-inch to 1/3-inch matchsticks. Add them to the ice water immediately after cutting, stirring occasionally to make sure the potatoes are not sticking to each other.
  • Remove about a quarter of the potatoes from the water. Pat dry with clean kitchen towels or paper towels. Once dry, carefully add them to the hot oil and fry for 2 to 3 minutes, stirring with tongs or a spider to make sure they aren’t sticking to each other. The fries should start to look creamy and matte in color. If they begin to brown, take them out. Transfer the fries to the baking sheet with the cooling rack and repeat the process with the remaining potatoes.
  • When all the potatoes have been fried and transferred to the baking sheet with the rack, raise the heat of the oil to 375°F to 400°F, or raise the heat under the casserole to medium-high.
  • While the oil is heating, crush the chiltepín chiles and mix with the salt, lime zest, a few cracks of black pepper, and the Cotija cheese. Set aside.
  • Once the oil is ready, add the fries back into the oil in 4 batches. Cook each batch for 3 to 4 minutes, or until the fries are golden brown. Transfer the fries back to the baking sheet with the rack.
  • If you are not going to eat immediately, keep warm in a 250°F oven. Just before serving, toss the finished fries in the cheese mixture until coated. Serve with habanero tartar sauce and/or ketchup.

Notes

Papas Fritas con Sal de Chiltepín y Queso Cotija

Potato Hash Cake

Potato Hash Cake
Print Recipe
4.34 from 6 votes

Potato Hash Cake

Potato Hash Cake recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Prep Time30 minutes
Cook Time40 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: onion, pati’s mexican table, potato hash, potatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • Unsalted butter to grease the baking dish
  • 4 pounds red bliss potatoes peeled and grated
  • 1/2 white onion grated
  • 3 tablespoons all-purpose flour plus more to dust the baking dish
  • 3 eggs lightly beaten
  • 1 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • Olive oil to brush the top of the potato hash

Instructions

  • Grease a small baking dish or quarter sheet pan with butter and dust all over with flour, shaking off any excess flour.
  • Set rack in the middle of the oven and preheat at 400°F.
  • Place the grated potatoes in a strainer and press out as much moisture as you can — repeat a couple times until almost dry. In a medium bowl, mix the strained potatoes, onion, flour, eggs, salt, pepper, and baking powder very well.
  • Press the potato mixture into the prepared baking dish. Brush olive oil generously over the top.
  • Place in the oven and bake until completely cooked and golden brown on top and bottom, about 40 to 45 minutes.

Notes

Hash de Papa al Horno

Matador Guacamole

Matador Guacamole
Print Recipe
4.50 from 8 votes

Matador Guacamole

Matador Guacamole recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, chiles toreados, cilantro, guacamole, jalapeno, lime, pati’s mexican table, scallions
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 2 jalapeño chiles
  • 4 scallions
  • 1/4 cup soy sauce
  • 1/4 cup freshly squeezed lime juice
  • 3 ripe avocados halved, meat scooped out and diced
  • 2 tablespoons chopped cilantro leaves

Instructions

  • Char the jalapeños and scallions on a preheated comal or skillet over medium-low heat for about 10 minutes, flipping often, until completely charred, wrinkled and softened. You can also do this under the broiler.
  • Once nicely softened and charred, slice the jalapeños and scallions and place in a medium bowl with the soy sauce and lime juice. Stir and let marinate for at least 10 minutes, this makes for matador chiles or chiles toreados.
  • In a medium bowl or in a molcajete, mash the avocados. Mix in the matador chiles, scallions, 1/4 cup of the soy and lime mixture (reserve the remaining 1/4 cup for the milanesa torta if making), and the cilantro.

Notes

Guacamole con Chiles Toreados

Texas Caviar

Texas Caviar
Print Recipe
4.43 from 7 votes

Texas Caviar

Texas Caviar recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”
Prep Time10 minutes
Total Time10 minutes
Course: Antojos, Salad, Side Dish
Cuisine: American
Keyword: black eyed peas, brown sugar, field peas, oregano, parsley, scallions, serrano chiles, Tomatoes
Servings: 4 cups
Author: Pati Jinich

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon light brown sugar
  • 2 cups dried field peas or black eyed peas cooked, drained and rinsed
  • 1 cup small-diced cocktail tomatoes plus 1/4 cup of their liquid*
  • 1/2 cup thinly sliced scallions
  • 1 serrano chile stemmed and chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped oregano
  • 1/4 cup olive oil

Instructions

  • In a medium bowl, gently stir together the ingredients. Serve right away, or let the caviar marinate refrigerated overnight or up to 3 days before serving. Serve at room temperature with chips, endive, celery, or as a side.
  • *Note: If you don’t have cocktail tomatoes and would still like to make this caviar, marinate 1 cup of quartered cherry tomatoes in 2 tablespoons rice vinegar, 1 teaspoon honey, 1 teaspoon lemon juice and 1/2 teaspoon salt for 30 minutes.

Notes

Caviar Texano, recipe courtesy of Vivian Howard

Salsa de Guacamole

Smooth Guacamole
Print Recipe
5 from 5 votes

Salsa de Guacamole

Salsa de Guacamole recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”
Prep Time10 minutes
Total Time10 minutes
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, jalapeno, lime, onion, serrano chiles, tomatillos
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 2 large avocados halved, pitted, meat scooped out and chopped
  • 1 tomatillo husked, rinsed and quartered
  • 1 to 2 jalapeños or serrano chiles stemmed, coarsely chopped
  • 2 tablespoons coarsely chopped onion
  • 2 tablespoons fresh squeezed lime juice
  • 3/4 teaspoon kosher or sea salt or more to taste
  • 2 to 3 ice cubes

Instructions

  • Place all ingredients in the jar of the blender and pulse until completely smooth. You may add a chile at a time to taste for your desired heat level.

Notes

Salsa de Guacamole

Turnip Roots and Greens

Turnip Roots and Greens
Print Recipe
4.80 from 5 votes

Turnip Roots and Greens

Turnip Roots and Greens recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: American
Keyword: pati’s mexican table, sausage, turnips
Servings: 5 cups
Author: Pati Jinich

Ingredients

  • 8 ounces semi-dry country-style link sausage removed from casings
  • 1 tablespoon olive oil
  • 2 quarts water
  • 2 pounds turnip roots with their greens attached
  • 1 teaspoon salt

Instructions

  • Heat a large saucepan over medium-high heat. Add the sausage and 1 tablespoon olive oil. Cook until the sausage starts to brown. Pour in the water, cover, and bring it up to a boil. Cook for 15 minutes.
  • Meanwhile, wash the roots and greens thoroughly. If you’re using Purple Top or another variety of large turnip, separate the roots from the greens and cut the roots into quarters. If you’re using Hakureis, you can leave them whole.
  • Make sure you still have 2 quarts of water in the saucepan and add the roots and greens at the same time. They will not be completely submerged right away, but check back in a minute or two and stir things around. The greens will have cooked down, and both the roots and greens should be submerged in the cooking liquid. If they are not, add just enough water to barely cover them.
  • Simmer covered for about 10-15 minutes. You’re looking for the roots to be quite tender and the greens to be soft. Once they’re done, drain off all but 1/2 cup — pot liquour is the life-fixing chicken soup of the South.
  • Add the salt. If you have a collard chopper, roughly work through the roots, greens and sausage. The end product ain’t gonna be pretty, but it is delicious. If you don’t have a collard chopper, get one, and use a large fork in the meantime. Serve warm.

Notes

Recipe courtesy of Vivian Howard

Border Pintos

Border Pintos
Print Recipe
4.63 from 8 votes

Border Pintos

Border Pintos from Pati’s Mexican Table Season 7,  Episode 4 "Baja Breakfast"
Prep Time1 hour
Cook Time20 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Side Dish
Cuisine: Mexican
Keyword: Chorizo, pati's mexican table, pinto beans
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

  • 1 pound pinto beans rinsed
  • 1/2 white onion
  • 2 teaspoons kosher or sea salt or to taste
  • 2 tablespoons vegetable oil
  • 1/2 pound Mexican chorizo casings removed, chopped
  • 1/2 pound thick sliced bacon chopped
  • 1 ripe Roma tomato cored and diced
  • 2 to 3 poblano chiles charred, sweated, skin removed, cut into strips
  • 1 cup queso fresco crumbled, for garnish

Instructions

To cook the pintos:

  • Place rinsed pintos in a large pot, cover with 3 liters of water, drop in the onion half and bring to a boil over medium-high heat. Reduce heat to medium and keep at a constant simmer, covering partially with a lid, for an hour. Check the beans from time to time to make sure they are not drying out. If they are, add a couple cups of hot water. Once they are cooked and soft, and should be very soupy, add the salt, remove the onion, stir and set aside.

Note:

  • You may substitute for 2 15-ounce cans of already cooked pintos. Heat with 2 cups water, season with salt to taste and set aside.

To make the Border Pintos:

  • Heat the oil in an extended skillet or casserole over medium-high heat. Once hot, add the chorizo and cook for 4 to 5 minutes, stirring occasionally, until it has started to brown and has rendered its fat. Add the bacon, stir and cook for 3 to 4 minutes, until it begins to brown. Add the tomato and poblanos, stir and cook for a couple minutes. Incorporate the cooked pintos and all their cooking broth, let them come to a simmer, then reduce to medium heat and cook for 7 to 8 minutes. Until the beans are nicely seasoned, all the flavors have come together, and you see some lovely puddles of red fat over the top. Turn off heat. Crumble the queso fresco over the top before serving.

Notes

Frijoles Fronterizos

Bananas and Raspberries in Lime Syrup

Bananas and Raspberries in Lime Syrup
Print Recipe
4.60 from 5 votes

Bananas and Raspberries in Lime Syrup

Bananas and Raspberries in Lime Syrup from Pati’s Mexican Table Season 7, Episode 4 "Baja Breakfast"
Prep Time5 minutes
Total Time5 minutes
Course: Breakfast
Cuisine: American, Mexican
Keyword: banana, fruit, lime, pati's mexican table, raspberries
Servings: 4 Servings
Author: Pati Jinich

Ingredients

  • 2 bananas peeled, sliced
  • 1 cup raspberries
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon grated piloncillo or brown sugar or to taste
  • 1 tablespoons fresh mint torn

Instructions

  • Add banana and raspberries to a medium bowl. Sprinkle in the lime juice, lime zest, and piloncillo over the fruit and toss until coated. Sprinkle with fresh mint.

Notes

Plátano y Frambuesas con Jarabe de Limón

Arugula Avocado Salad with Date and Walnut Vinaigrette

Arugula Avocado Salad with Date and Walnut Vinaigrette
Print Recipe
4.80 from 5 votes

Arugula Avocado Salad with Date and Walnut Vinaigrette

Arugula Avocado Salad with Date and Walnut Vinaigrette from Pati's Mexican Table, Season 7,  Episode 5 "Mexican Wine Country"
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mexican
Keyword: Avocado, date, pati's mexican table, salad, walnut
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup vegetable oil
  • 6 unpeeled garlic cloves
  • 2 to 3 chiles de arbol stemmed
  • 1 copious spoonful fresh oregano leaves or from 2 to 3 sprigs of oregano
  • 1/3 cup sherry vinegar
  • 1/4 teaspoon dijon mustard
  • 1 teaspoon kosher or sea salt
  • 4 to 6 medjool dates pitted and finely chopped
  • 2/3 cup walnuts
  • 5 to 6 ounces baby arugula
  • 1 to 2 ripe avocados halved, pitted, diced
  • 1/2 cup crumbled queso fresco

Instructions

  • Heat the olive oil and vegetable oil in a small saucepan set over low heat, add the unpeeled garlic cloves and chiles de arbol and let them cook for 8 to 10 minutes. The oils should be gently bubbling. Remove from heat and add in the fresh oregano leaves. Set aside to cool slightly.
  • With a slotted spoon, remove the garlic cloves from the oil and, when cool enough to handle, peel off their skin. Place them into the jar of a blender along with the oils, chiles de arbol, oregano leaves, vinegar, mustard and salt. Puree until completely smooth. Scrape into a bowl and set the vinaigrette aside.
  • Place a saute pan over medium-low heat. Once hot, add the walnuts and toast for 2 to 3 minutes, stirring as they begin to lightly brown. Remove from the heat, let cool and chop.
  • Incorporate the chopped walnuts and dates into the vinaigrette, toss and let sit. You can make the vinaigrette 12 hours ahead of time. Stir before using.
  • In a salad bowl, toss the arugula with the vinaigrette. Top with avocado chunks and queso fresco. Serve.

Notes

Ensalada de Arúgula y Aguacate con Vinagreta de Dátil y Nuez de Castilla

Grilled Calamari, Radicchio and Endive Salad

Grilled Calamari, Radicchio and Endive Salad
Print Recipe
4.86 from 7 votes

Grilled Calamari, Radicchio and Endive Salad

Grilled Calamari, Radicchio and Endive Salad from Pati's Mexican Table, Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: calamari, cannellini beans, chiles de arbol, endive, lettuce, pati's mexican table, pistachios, Radicchio, salad, squid
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds calamari cleaned
  • Kosher or sea salt to taste
  • Freshly cracked black pepper to taste
  • 1/2 cup extra virgin olive oil plus more to oil grill and drizzle on lettuces
  • 2 chiles de arbol coarsely chopped
  • 3 garlic cloves sliced
  • 1/4 cup pistachios coarsely chopped
  • 1 lemon halved
  • 1 small head radicchio quartered
  • 2 heads endive halved
  • 2 tablespoons red wine vinegar
  • 1 15.5-ounce can cannellini beans rinsed and drained
  • 1/4 cup chopped cilantro

Instructions

  • Clean the calamari bodies, season with salt and pepper, and place on a paper towel-lined baking sheet. Pat dry thoroughly.
  • In a small skillet, heat the oil over low heat. Add the chile de arbol, garlic, pistachios and lemon, and cook for about 5 minutes, or until everything is toasted and the oil is infused with flavor. Remove from the heat. Use a slotted spoon to remove the lemon, pistachio, garlic and chiles and reserve. Pour the remaining oil into a large bowl.
  • Heat a grill or grill pan on high heat. Oil grill thoroughly. Add the calamari to the grill in batches. Grill until lightly charred and crispy on the edges. Transfer to a cutting board and repeat with the remaining calamari. Slice the calamari into ½-inch rings.
  • Drizzle the radicchio and endive with olive oil and season with salt and pepper. Add them to the hot grill and grill for 1 to 2 minutes per side or until lightly charred and wilted. Remove from the grill and place on a platter.
  • In the large bowl with the seasoned oil, whisk in the red wine vinegar and squeeze in the juice from the fried lemon. Add the reserved pistachio mixture and the cannellini beans to the bowl and toss to coat. Spread over the grilled lettuces already on the platter, top with the calamari, and sprinkle with cilantro.

Notes

Ensalada de Calamar, Achicoria y Endivias Asadas

Coconut Rice

Coconut Rice
Print Recipe
4.88 from 8 votes

Coconut Rice

Coconut Rice from Pati’s Mexican Table Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: coconut, pati's mexican table, rice
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups jasmine white rice or extra long white rice
  • 1/2 cup white onion finely chopped
  • 3 garlic cloves finely chopped
  • 3 cups chicken broth
  • 1 cup cream of coconut
  • 1 teaspoon kosher or sea salt or to taste
  • Salted and toasted coconut flakes to garnish

Instructions

  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until it becomes milky white, crackles and feels heavier as you stir it, about 3 minutes. Make room in the center of the pan, add the onion and garlic and cook for 2 to 3 minutes, stirring and mixing with the rice, until the onion begins to soften.
  • Add the chicken broth, cream of coconut and salt and stir well. Raise the heat to high, bring to a rolling boil, stir, cover and reduce the heat to the lowest setting. Simmer 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not, but all the liquid has been absorbed, add 2 tablespoons of water, cover again, and cook for a couple more minutes.
  • Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with salted and toasted coconut flakes, and serve.

Notes

Arroz con Coco

Creamy Green Slaw

Creamy Green Slaw
Print Recipe
4.72 from 7 votes

Creamy Green Slaw

Creamy Green Slaw from Pati’s Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"
Prep Time5 minutes
Total Time5 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: coleslaw
Servings: 3 cups approximately
Author: Pati Jinich

Ingredients

  • 1/4 cup Mexican style cream or crema
  • 1/4 cup mayonnaise
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon white vinegar
  • Freshly ground black pepper to taste
  • Kosher or sea salt to taste
  • 3 cups shredded green cabbage
  • 3 thinly sliced scallions

Instructions

  • Combine the cream, mayonnaise, orange juice, vinegar, black pepper and salt in a large bowl and mix well. Add the cabbage and scallions and toss with the dressing. Taste and adjust salt.

Notes

Ensaladita de Col

Jalapeño Garlic Crispy Potatoes

Jalapeño Garlic Crispy Potatoes
Print Recipe
4.30 from 10 votes

Jalapeño Garlic Crispy Potatoes

Jalapeño Garlic Crispy Potatoes from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Prep Time15 minutes
Cook Time2 hours 10 minutes
Total Time2 hours 25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: garlic, jalapeno, pati's mexican table, potatoes, roasted potatoes
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 3 pounds red bliss potatoes rinsed, cut into bite size chunks
  • 5 tablespoons olive oil divided
  • 1 1/4 teaspoons kosher or sea salt divided, more to taste
  • 7 cloves of garlic pressed or finely chopped
  • 1 jalapeño stemmed and finely chopped (keep the seeds)

Instructions

  • Set a rack on the upper third of the oven and preheat to 425 degrees Fahrenheit.
  • Place the potatoes in 9”x13” baking dish. Toss with 3 tablespoons of the olive oil and a teaspoon of the salt. Roast for 45 minutes.
  • In a small bowl, combine the remaining 2 tablespoons olive oil with the garlic, jalapeño, and the remaining ¼ teaspoon salt, mix well.
  • After 45 minutes, remove potatoes them from the oven and toss with the jalapeño mix, scraping the bottom of the baking dish as you do. Mix well and place back in the oven for another 35 minutes, flipping and scraping once in between, until completely crisped up. Serve.

Notes

Papas Crujientes con Ajo y Jalapeño

Jalapeño Garlic Cheesy Bread

Jalapeño and Garlic Cheesy Bread
Print Recipe
5 from 6 votes

Jalapeño Garlic Cheesy Bread

Jalapeño Garlic Cheesy Bread from Pati’s Mexican Table Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: garlic bread, jalapeno, pati's mexican table
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 1 baguette
  • 4 tablespoons butter softened
  • 1 jalapeño seeded and minced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1 cup crumbled Cotija cheese
  • 1 cup Oaxaca cheese shredded
  • 1 cup muenster cheese shredded

Instructions

  • Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil.
  • Cut slits three-quarters of the way through a baguette about 1-inch apart, making sure not to cut all the way through the baguette.
  • In a bowl, mix together the butter, jalapeno, garlic and salt. In a separate bowl, mix together the cheeses. Spread a little of the butter mixture into each of the slits, and press the cheese mixture into the slits, using all the cheese and butter and filling all the slits.
  • Put the baguette onto the baking sheet lined with foil and place in the oven. Bake for 10 to 15 minutes, or until the cheese is bubbling and the baguette is golden brown.

Notes

Pan de Ajo con Jalapeños y Queso

Tomato and Avocado Salad with Queso Fresco

Tomato and Avocado Salad with Queso Fresco
Print Recipe
5 from 6 votes

Tomato and Avocado Salad with Queso Fresco

Tomato and Avocado Salad with Queso Fresco from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mexican
Keyword: Avocado, cheese, mexican cheese, pati's mexican table, queso fresco, salad, Tomato
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 4 large beefsteak or heirloom tomatoes cut into wedges
  • 1/4 red onion slivered
  • 1 ripe avocado sliced
  • 1/2 teaspoon kosher or sea salt plus more to season the dressing
  • Freshly cracked black pepper to taste
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon brown sugar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup queso fresco crumbled

Instructions

  • Arrange the tomatoes, onion and avocado on a platter. Season with 1/2 teaspoon salt and a few cracks of pepper.
  • In a large bowl, whisk together the vinegar, lime juice, sugar and oil. Season with salt and pepper to taste. Set aside.
  • Drizzle the dressing over the platter and sprinkle the queso fresco evenly over the top. Finish with a little more salt and pepper. Serve at room temperature.

Notes

Ensalada de Jitomate y Aguacate con Queso Fresco

Flour Tortillas

Flour Tortillas
Print Recipe
3.91 from 11 votes

Flour Tortillas

Flour Tortillas from Pati’s Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"
Prep Time40 minutes
Cook Time2 minutes
Total Time42 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: pati's mexican table, tortillas
Servings: 16 Tortillas
Author: Pati Jinich

Ingredients

  • 1 pound all-purpose flour or about 4 cups plus more to roll out tortillas
  • 1 teaspoon kosher or sea salt
  • 2/3 cup vegetable shortening or lard
  • 1 cup lukewarm water

Instructions

  • In a mixing bowl, combine the flour, salt and vegetable shortening with your hands, slowly incorporate the lukewarm water and mix until it can come together into a ball. Transfer to the counter and knead for about 2 to 4 minutes, until it is smooth like play dough.
  • Divide the dough into halves until you have 16 balls of dough. Place them on a floured sheet or board, cover with a clean kitchen towel and let them rest for 25 to 35 minutes.
  • Heat your comal or ungreased cast iron or non-stick skillet over low heat. On a lightly floured surface, roll out each ball with a floured rolling pin, rotating 5 or 6 times until you get a 7” round.
  • Place the tortilla on the already heated comal or skillet. You will hear a faint sizzle. After 40 to 50 seconds, when there are brown freckles on the bottom side and there are air bubbles puffed up all over the tortilla, flip over. Cook for 40 to 50 seconds more, until the other side is freckled and the tortilla puffs up even more, like pita bread.

Notes

Tortillas de Harina