Sides

Potato and Poblano Rajas Salad

Posted on by Pati Jinich
potato poblano rajas salad
Print Recipe
4.58 from 7 votes

Potato and Poblano Rajas Salad

Potato and Poblano Rajas Salad recipe from Pati's Mexican Table Season 4, Episode 13 “Backyard Picnic”
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: allspice, pati's mexican table, poblanos, potatoes, rajas, red onion, sesame oil, tarragon, vinegar
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds baby red potatoes
  • 3 poblano chiles charred, sweated, peeled and cut into strips
  • 1/2 cup olive oil
  • 1 tablespoon sesame oil
  • 1 1/2 cups halved and thinly sliced red onion
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon ground allspice
  • 1/4 cup sesame seeds
  • 2 tablespoons white wine vinegar
  • 1 tablespoon unseasoned rice vinegar
  • 1/2 teaspoon kosher or coarse sea salt

Instructions

  • Bring a large pot of salted water to a rolling boil over medium-high heat. Drop in the red potatoes and cook for about 20 minutes, until they are cooked through and the tip of a knife goes in without much resistance, but the potatoes are not falling apart. When ready, drain into a colander. Once the potatoes are cool enough to handle, cut into halves.
  • In a large deep skillet or casserole, heat the olive oil over medium heat. Once it is hot, add the sesame oil. Stir in the red onion and cook for about 12 minutes, stirring once in a while, until they have completely softened and edges have begun to slightly brown. Incorporate the poblano chile rajas (strips), stir, cook for a minute or two.
  • Add the tarragon, allspice and sesame seeds and cook for a couple minutes. Pour in the white wine vinegar and rice vinegar, stir, cook for another minute and turn off the heat.
  • Place the potatoes in a large bowl, pour the onion, rajas, oil and vinegar mixture on top, and gently toss. Serve warm, at room temperature (how I like them the best) or cold.

Notes

Ensalada de Papitas con Rajas

Baked Fruit Mixiote

Posted on by Pati Jinich
baked fruit mixiote
Print Recipe
5 from 4 votes

Baked Fruit Mixiote

Baked Fruit Mixiote recipe from Pati's Mexican Table Season 4, Episode 12 “Baked!”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: baked fruit, banana leaves, blackberry, blueberries, fruit, mint, orange juice, pati's mexican table, peaches, vanilla, Vegetarian
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 cups freshly squeezed orange juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon agave or maple syrup or honey
  • 2 large peaches pitted and cut into 6 wedges each
  • 1 cup blueberries
  • 1 cup blackberries
  • Banana leaves thawed from frozen
  • 12 fresh mint leaves
  • kosher or coarse sea salt
  • Kitchen twine

Instructions

  • In a small saucepan set over medium heat, bring the orange juice, vanilla and agave syrup to a simmer. Leave it at a steady simmer for 15 minutes or until it has reduced by half (to about 3/4 cup). Remove from the heat.
  • In a bowl, place all the fruit. Pour in the orange juice syrup and gently toss.
  • Pass the banana leaves over the open flame, steadily, without toasting them. Pass them slowly, just until you see them shine and they become fragrant. It’s steady and slow and should only take a few seconds.
  • Preheat the oven to 375 degrees.
  • Place one banana leaf in the bottom of a large baking dish.
  • Cut 12 pieces of about 14-inches in length. They should be between 8 and 10-inches wide. Arrange two cut pieces on top of each other, crossing one another. Place about 1/6 of the fruit mixture right in the middle, place a couple mint leaves on top and add a pinch of salt. Close as in a bundle, making a package and tying a piece of twine around it to close the package. Repeat with each bundle and place them in the baking dish.
  • Bake in the oven for about 20 to 25 minutes. Remove from the oven. Serve the bundles by themselves, or alongside ice cream, pound cake or cinnamon rolls.

Notes

Mixiote de Frutas 

Boston Lettuce Salad with Avocado Dressing

Posted on by Pati Jinich
Print Recipe
4.17 from 6 votes

Boston Lettuce Salad with Avocado Dressing

Boston Lettuce Salad with Avocado Dressing recipe from Pati's Mexican Table Season 4, Episode 10 “Modern Mexico"
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mexican
Keyword: Avocado, boston lettuce, garlic, lime, mexican crema, pati’s mexican table, pineapple, pumpkin seeds
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ripe Mexican avocados halved, pitted and meat scooped out
  • 1/2 cup milk
  • 1/2 cup Mexican crema Latin-style cream, crème fraîche, or sour cream
  • 1 garlic clove
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher or coarse sea salt or more to taste
  • 2 heads boston lettuce leaves separated, washed, dried, and torn into pieces
  • 1/2 cup chopped candied pineapple or other candied fruits like papaya or mango
  • 1/2 cup spicy pumpkin seeds

Instructions

  • Combine the avocado, milk, cream, garlic, lime juice and salt in a blender or food processor and puree until smooth.
  • Place the lettuce in a generous-sized serving bowl, and toss with the dressing until the leaves are lightly coated. Sprinkle with the pineapple and pumpkin seeds and serve.

Notes

Ensalada con Aderezo de Aguacate

Sami’s Smashed Potatoes

Posted on by Pati Jinich

Sami's Smashed Potatoes
Print Recipe
4.86 from 7 votes

Sami's Smashed Potatoes

Sami's Smashed Potatoes recipe from Pati's Mexican Table Season 4, Episode 9 “Sami’s Big Day”
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Side Dish
Cuisine: Mexican
Keyword: Ancho, baked potato, Chipotle, garlic, pati's mexican table, potatoes, queso anejo, roasted potatoes, rosemary
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds baby potatoes
  • 6 tablespoons olive oil plus more to brush dish
  • 8 to 10 garlic cloves pressed or finely chopped
  • 1/2 teaspoon ground ancho or chipotle chile powder or more to taste
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried and crumbled rosemary
  • 1 cup grated parmeggiano reggiano or queso añejo

Instructions

  • In a large pot, bring salted water to a boil over medium-high heat. Drop in the potatoes and cook until completely cooked and soft, about 20 minutes. The tip of a sharp knife should be able to completely and easily go through one.
  • Brush olive oil on a large baking sheet or dish. Place the potatoes, one by one, on the baking sheet. With the back of a soup spoon, smash each potato lightly but firmly until it flattens, albeit unevenly, halfway; as if just lightly smashed, but not completely broken apart. Continue with all the potatoes. Don’t let them cool too much, or it won’t be as easy to smash and lightly flatten them.
  • Place the oven rack in the upper third tier and preheat the oven to 400 degrees.
  • In a bowl, mix the olive oil with the pressed or finely chopped garlic, chile powder, rosemary and salt. Spoon some of the garlic mixture on top of each lightly smashed potato. Cover with grated parmesan cheese.
  • Place the potatoes in the oven and bake for 25 to 30 minutes, until they are golden and crisp. Serve hot.

Notes

Papas Aplastadas para Sami

Esquites

Posted on by Pati Jinich

Print Recipe
4.72 from 7 votes

Esquites

Esquites recipe from Pati's Mexican Table Season 4, Episode 8 “Street Food Favorites”
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: chile piquín, Corn, cotija cheese, epazote, feta, jalapeno, mayonnaise, mexican crema, pati's mexican table, queso fresco, serrano chiles
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon safflower or corn oil
  • 1 serrano or jalapeño chile or more to taste, chopped, seeding optional
  • 8 cups fresh corn kernels from about 12 ears of corn
  • 2 cups water
  • 2 tablespoons chopped fresh epazote leaves or 1 teaspoon dried (may substitute cilantro, which gives a different flavor, but it also works!)
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 2 limes quartered, optional for garnish
  • 1/2 cup mayonnaise or Mexican crema optional for garnish
  • 1/2 cup crumbled queso fresco cotija, or mild feta cheese, optional for garnish
  • Dried ground chile piquín optional for garnish

Instructions

  • Heat the butter together with the oil in a large saucepan or casserole over medium-high heat. Once the butter has melted and is bubbling, add the chopped chile and cook for a minute, stirring frequently, until softened.
  • Incorporate the corn and cook for a couple more minutes. Pour the water over the corn mix, add the chopped fresh or dried epazote (or cilantro) and salt. Stir and bring to a simmer, cover, reduce heat to medium-low and cook for 12 to 14 minutes, until the corn is completely cooked. Turn off the heat. You may leave the corn in the pot for a couple hours.
  • Serve the corn in cups or small bowls. Let your guests add fresh lime juice, mayonnaise or Mexican crema, crumbled cheese, powdered chile piquín, and salt to their liking.

Green Rice

Posted on by Pati Jinich

Print Recipe
4.50 from 6 votes

Green Rice

Green Rice recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: basil, cilantro, garlic, jalapeno, onion, pati's mexican table, rice, serrano chiles, Spinach
Servings: 3 1/2 cups
Author: Pati Jinich

Ingredients

For the rice:

  • 3 cups water
  • 1/2 cup coarsely chopped white onion
  • 1 clove garlic coarsely chopped
  • To taste kosher or coarse sea salt
  • 1 1/2 tablespoons vegetable or olive oil
  • 1 1/2 cups long-grain white rice
  • 1 whole serrano chile

For the green sauce:

  • 3 cups packed baby spinach washed and drained
  • 1 jalapeno chile coarsely chopped
  • 1/3 cup chopped fresh basil or chopped cilantro or both
  • 3 cloves garlic
  • kosher or coarse sea salt to taste

Instructions

To make the rice:

  • Combine the water, onion, garlic and salt in a blender and puree until smooth.
  • Heat the oil in a medium saucepan over medium heat.
  • Add the rice and cook, stirring constantly, until it is translucent. (There should be an occasional crackle and sizzle, but don’t let your rice color and pop. This means you should lower the heat.)
  • Pour in the onion/garlic puree and add the whole chile. Bring to a boil, reduce heat and simmer for about 20 minutes until all the liquid is absorbed and the rice is cooked though.

To make the green sauce:

  • In a large saucepan, put enough water to cover the bottom, approximately 1/4 cup, add the spinach and set over medium heat. Cover and let cook until the spinach is wilted, about 2-3 minutes, checking to make sure the spinach looks bright green. If it turns a deep green, it has cooked for too long.
  • Put the spinach and water into a blender and add cilantro or basil, jalapeño and garlic cloves. Puree until smooth.
  • When you are ready to serve the rice, pour the green sauce over the rice and mix thoroughly, so all grains are coated in the sauce.

Notes

Arroz Verde, recipe courtesy of Tamara Belt

Bell Peppers, Cucumber and Chickpea Salad

Posted on by Pati Jinich

Print Recipe
4.50 from 6 votes

Bell Peppers, Cucumber and Chickpea Salad

Bell Peppers, Cucumber and Chickpea Salad recipe from Pati's Mexican Table Season 4, Episode 4 “Summer Evening Party”
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: bell peppers, chickpeas, cucumber, garbanzo beans, jalapeno, mint, peppers, red onion, red wine vinegar, vinaigrette
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup fresh squeezed lime juice
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped red onion
  • 1 jalapeno chile stemmed, seeded and finely chopped, or to taste
  • 1 teaspoon kosher or coarse sea salt or to taste
  • freshly ground black pepper to taste
  • 1 15.5-ounce can chickpeas rinsed and drained (or about 2 cups home-cooked chickpeas)
  • 1 red bell pepper stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
  • 1 yellow bell pepper stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
  • 1 orange bell pepper stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
  • 1 green bell pepper stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
  • 1 cucumber peeled, seeded, halved and sliced into 1/4- to 1/2-inch pieces

Instructions

  • In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.
  • When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.

Notes

Ensalada de Pepino, Pimiento y Garbanzo

Tomatillo Salsita

Posted on by Pati Jinich

salsa verde or tomatillo salsa
Print Recipe
4.34 from 6 votes

Tomatillo Salsita

Tomatillo Salsita recipe from Pati's Mexican Table Season 4, Episode 3 “Taco Night”
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: Mexican
Keyword: chiles de arbol, cilantro, garlic, onion, pati's mexican table, Tomatillo Salsita, tomatillos
Servings: 3 cups
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 chile de arbol or more to taste
  • 1 clove garlic
  • 1/4 cup cilantro leaves and upper part of stems
  • 1 thin slice of white onion or about 2 tablespoons roughly chopped white onion

Instructions

  • In a medium saucepan, place the tomatillos, chile de arbol and garlic clove. If you are unsure of how much heat you want, add 2 chiles de arbol. Cover generously with water and bring to a simmer over medium heat. Cook for 12 to 15 minutes, or until thoroughly cooked and tomatillos are mushy, but not coming apart.
  • Transfer the tomatillos, garlic and 1 chile de arbol to a blender. Add the cilantro, onion and salt. Puree until smooth. Taste for salt and adjust if need be. If you want more heat, add the second chile de arbol.

Notes

Salsita Verde

Orange Blossom Rice

Posted on by Pati Jinich

Print Recipe
4.50 from 6 votes

Orange Blossom Rice

Orange Blossom Rice recipe from Pati's Mexican Table Season 4, Episode 2 “Adventures in San Miguel”
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: chicken broth, orange, orange blossom water, pati's mexican table, pepitas, pumpkin seeds, rice, scallions
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups long-grain white rice
  • 3 tablespoons corn or safflower oil
  • 1/2 cup finely chopped scallions
  • 4 cups chicken broth store-bought or homemade, or veggie broth or water
  • 2 tablespoons orange blossom water or the rind of an orange (trying to get the least amount of white pith, mostly the orange peel), agua de naranjo o de azahar
  • 1 teaspoon kosher salt or coarse sea salt
  • 1/2 cup raw and hulled pumpkin seeds lightly toasted

Instructions

  • Place rice in a bowl, cover with hot water, and soak for about 5 minutes. Strain and rinse under cold running water until the water runs clear; drain well. If you don’t have time to soak and drain the rice, you can skip this step…
  • Heat the oil in a medium saucepan or casserole, over medium-high heat until hot but not smoking. Add the drained rice and cook, stirring often, until the rice becomes milky white and feels heavy in the pan as you stir, about 3 to 4 minutes. Add the scallions and stir and cook until softened, 2 to 3 more minutes.
  • Add the chicken broth, orange blossom water or orange peel, salt and stir. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.
  • 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 more minutes or so. Remove the pan from the heat and let it sit covered for 5 to 10 minutes. Fluff with a fork and set aside.
  • Serve and decorate with the lightly toasted pumpkin seeds.

Notes

Arroz con Flor de Azahar y Pepitas

Warm Nopalitos with Sauteed Corn and Guajillo

Posted on by Pati Jinich

Print Recipe
4.43 from 7 votes

Warm Nopalitos with Sauteed Corn and Guajillo

Warm Nopalitos with Sauteed Corn and Guajillo recipe from Pati's Mexican Table Season 4, Episode 1 "Good Morning, Mexico!"
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Aguachile, cactus, cactus paddles, Corn, grill recipes, Guajillo, Mexican, Nopalitos, noplales
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower or corn oil separated
  • 3 pounds fresh nopales rinsed, cleaned and diced
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 2 garlic cloves peeled and finely chopped
  • 1/2 cup chopped white onion
  • 2 ounces (about 7 or 8 chiles) guajillo chiles cleaned, seeded and chopped
  • 2 cups fresh corn kernels from about 3 cobs, or thawed from frozen
  • 1 tablespoon fresh squeezed lime juice

Instructions

  • Heat two tablespoons of the oil in a large heavy skillet (that has a lid) over medium-high heat. Add the diced nopales, sprinkle the salt and stir for a minute or two. Place the lid on, reduce the heat to medium and let the nopales cook and sweat for about 20 minutes, stirring once or twice. They will have exuded a gelatinous liquid that will begin to dry out. Take off the lid, stir and make sure most of the liquid has dried up; if it hasn’t, let them cook for a couple more minutes until it does.
  • Pour in the third tablespoon of oil, mix with the nopales and incorporate the garlic, chopped onion, guajillo chiles and corn. Mix well and let it cook for about 3 to 4 minutes. Squeeze in a tablespoon of fresh lime juice, mix and place the lid back on. Let the nopales cook for another 3 to 4 minutes and turn off the heat. Taste for salt and add more if need be.
  • If you have any leftovers, they make a wonderful filling for quesadillas.

Notes

Nopales con Elote y Guajillo Salteado

Black Beans from the Pot

Posted on by Pati Jinich

frijoles de olla or black beans from the pot
Print Recipe
4.75 from 8 votes

Black Beans from the Pot

Black Beans from the Pot recipe from Pati's Mexican Table Season 4, Episode 1 “Good Morning, Mexico!”
Prep Time5 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: black beans, cilantro, epazote, onion, pati's mexican table
Servings: 5 cups, plus cooking liquid
Author: Pati Jinich

Ingredients

  • 1 pound dried black beans rinsed
  • 1/2 white onion
  • A few sprigs of cilantro or epazote optional
  • kosher or coarse sea salt to taste

Instructions

  • Place the beans in a big heavy pot and cover with enough water to cover the beans by at least 3-inches, about 12 cups of water. Incorporate the onion and bring to a rolling boil. You may also add cilantro or epazote. Let the beans simmer over medium heat, partially covered, for about 1 hour and 15 minutes, until the beans are soft and then add the salt. Don’t add the salt in the beginning, or it will toughen the beans.
  • Let them continue simmering for another couple minutes, or until the beans are so soft, they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more hot water. Remove the cooked onion and herbs with a slotted spoon before serving.

Notes

Frijoles de Olla

Potato and Poblano Rajas Salad

Posted on by Pati Jinich

If you are going to try a new potato salad, it has to be this one.

It’s rich. It’s filling. Yet at the same time, it’s light and bright. How can this happen? You may wonder…

Soft tender potatoes are combined with an exuberant poblano chile rajas, or strips, and lightly caramelized red onion mix. It’s not a creamy salad, but one that has an unexpected vinegary kick, laced with olive and sesame oils.

In my kitchen, it’s a well documented fact that poblano chiles love the company of allspice. And it is no secret that potatoes love to be showered with tarragon. Mix it all up, and I want to eat the entire serves-six-people bowl.

Of course, potato salad is as familiar and old-fashioned as apple pie, but you have never tried one like this. It brings the character of Central Mexico, where the combination of papas con (poblano) rajas has a long history at the table. But this may be the first time you see that combination in a salad form.

I dreamed it up while sitting at my desk wondering how I could bring the legendary combination of potatoes and poblano rajas to your table. Maybe it was the seesawing March forecast teasing spring, after the coldest winter in years here in Washington, DC, that put the idea of potato salad in my head…

Perfect, I thought, if it comes out as I am hoping, to bring this substantial salad to your table for Easter, or Passover, or a cookout, or any occasion you may have in mind this spring, where a big bowl of the best-ever potato salad will come in handy. And: I loved it!

Don’t think about this as a potato salad with chile peppers.

No.

poblano chiles

We are not using a spicy chile for the heat. We are adding the grand poblano chile, which is more like a stunning vegetable with mild heat than what many people consider all chiles to be.

Not only is the poblano a large, shiny, curvy, dark green beauty – it also has the most extraordinary rich, fruity, spirited flavor.

However, the poblano chile is a bit timid in it’s raw form and calls for a little coaxing, or prep work, before it can bring out its finest flavor, color and texture. Though, not to worry, it’s very easy to master the process of charring, sweating, and peeling the chiles.

prepping poblano chiles

Once you prep the poblanos a couple of times, you’ll see it’s no harder than roasting a red bell pepper. And the reward is in the deepened flowery, smoky, mildly spicy flavor of your transformed poblanos.

This salad is versatile, too. I like it warm, but you can eat it any way you prefer or best suits the occasion: warm, room temperature, or cold.

And it’s filling enough to eat as a main course for a quick lunch or as a side dish for a celebration table, for sandwich night, or for a backyard BBQ.

Seriously, give it a try.

potato and poblano rajas salad

Print Recipe
4 from 6 votes

Potato and Poblano Rajas Salad

If you are going to try a new potato salad, it has to be this one. It’s rich. It’s filling. Yet at the same time, it’s light and bright. How can this happen? You may wonder…Soft tender potatoes are combined with an exuberant poblano chile rajas, or strips, and lightly caramelized red onion mix. It’s not a creamy salad, but one that has an unexpected vinegary kick, laced with olive and sesame oils.
Prep Time10 minutes
Cook Time35 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: onion, pati's mexican table, poblanos, potatoes, vinegar
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds baby red potatoes
  • 3 poblano chiles charred, sweated, peeled and cut into strips
  • 1/2 cup olive oil
  • 2 tablespoons sesame oil
  • 1 1/2 cups halved and thinly sliced red onion
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon ground allspice
  • 1/4 cup sesame seeds
  • 3 tablespoons white wine vinegar
  • 1 tablespoon unseasoned rice vinegar
  • 1/2 teaspoon kosher or coarse sea salt

Instructions

  • Bring a large pot of salted water to a rolling boil over medium-high heat. Drop in the red potatoes and cook for about 20 minutes, until they are cooked through and the tip of a knife goes in without much resistance, but the potatoes are not falling apart. When ready, drain into a colander. Once the potatoes are cool enough to handle, cut into halves.
  • In a large deep skillet or casserole, heat the olive oil over medium heat. Once it is hot, add the sesame oil. Stir in the red onion and cook for about 12 minutes, stirring once in a while, until they have completely softened and edges have begun to slightly brown. Incorporate the poblano chile rajas (strips), stir, cook for a minute or two.
  • Add the tarragon, allspice and sesame seeds and cook for a couple minutes. Pour in the white wine vinegar and rice vinegar, stir, cook for another minute and turn off the heat.
  • Place the potatoes in a large bowl, pour the onion, rajas, oil and vinegar mixture on top, and gently toss. Serve warm, at room temperature (how I like them the best) or cold.

Notes

Ensalada de Papitas con Rajas

Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette

Posted on by Pati Jinich

watermelon tomatillo mozzarella skewers
Print Recipe
5 from 4 votes

Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette

Watermelon, Tomatillo and Mozzarella Skewers with Lime-Honey Vinaigrette recipe from Pati's Mexican Table Season 3, Episode 13 “My Piñata Party”
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Antojos, Side Dish
Cuisine: Mexican
Keyword: ginger, honey, lime, Maggi sauce, mozzarella, pati's mexican table, tomatillos, vinaigrette, watermelon
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 2 tablespoons chopped cilantro
  • 1 teaspoon grated ginger
  • 1/2 cup honey
  • Zest of 2 limes
  • 5 tablespoons freshly squeezed lime juice
  • 1 tablespoon Maggi sauce

For the skewers:

  • 6 cups seeded and cubed ripe watermelon
  • About 12 ounces tomatillos husks removed, rinsed, and thinly sliced (about 3 cups)
  • 1 large package of small fresh mozzarella balls (about 8 ounces)

Instructions

To make the vinaigrette:

  • Place the cilantro, ginger, honey, lime zest and juice, and Maggi sauce into a large mason jar and shake vigorously to emulsify. Alternatively, place all of the ingredients in a bowl and whisk to emulsify.

To make the skewers:

  • Slide the watermelon cubes, tomatillo slices and mozzarella balls onto wooden toothpicks or small plastic skewers, alternating between each ingredient. Serve with the lime-honey vinaigrette as a dipping sauce.

Notes

Brochetas de Sandía, Tomate Verde y Mozzarella con Vinagreta de Miel y Limón

Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese

Posted on by Pati Jinich

grilled romain salad
Print Recipe
4.41 from 5 votes

Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese

Grilled Romaine and Red Bell Peppers with Ancho Chile Vinaigrette and Cheese recipe from Pati's Mexican Table Season 3, Episode 12 "Girls Just Wanna Have Fun"
Prep Time8 hours 10 minutes
Cook Time12 minutes
Total Time8 hours 22 minutes
Course: Salad
Cuisine: Mexican
Keyword: ancho chiles, bell peppers, feta, grill recipes, grilled salads, lettuce, pati's mexican table, piloncillo, queso fresco, vinaigrette, vinegar
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 6 to 8 (about 3 ounces) ancho chiles rinsed, stemmed and seeded
  • 1/2 cup finely chopped white onion
  • 1 clove garlic finely chopped
  • 1/4 cup unseasoned rice vinegar
  • 1/4 cup distilled white vinegar
  • 1/2 cup vegetable oil
  • 1 1/2 teaspoons kosher or coarse sea salt or to taste
  • 2 teaspoons brown sugar or grated piloncillo or to taste

For the salad:

  • 3 red bell peppers
  • 3 heads romaine lettuce
  • olive oil to drizzle
  • 1/2 cup queso fresco mild feta or farmers’ cheese, crumbled

Instructions

To make the vinaigrette:

  • Using kitchen scissors or a sharp knife, cut the stemmed and seeded chiles lengthwise into thin strips and place them in a mixing bowl. Add the onion, garlic, vinegars, oil, salt and sugar to the bowl and toss to mix well. Transfer everything to a container with a tight-fitting lid and refrigerate for at least 8 hours before using.

To make the salad:

  • Place the red bell peppers either on a tray under the broiler, on a heated grill, or on a heated comal on the stovetop, and char on all sides, flipping as each side chars, about 10 minutes. Remove from the heat. Once cool enough to handle, remove the stems and cut into slices (without removing the skin or discarding the juices).
  • Slice the romaine lettuces in half lengthwise. Drizzle each half with a small amount of olive oil and sprinkle on a pinch of salt and pepper. Place them on a heated grill or comal and quickly char, about 1 minute per side.
  • Serve lettuces on a platter along with the red bell pepper strips, ladle the ancho chile vinaigrette on top and sprinkle with the cheese.

Notes

Ensalada de Lechuga y Pimientos Asados con Vinagreta de Chile Ancho y Queso

Stuffed Potatoes with Avocado Sauce

Posted on by Pati Jinich

papa rellenas with avocado sauce
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4.72 from 7 votes

Stuffed Potatoes with Avocado Sauce

Stuffed Potatoes with Avocado Sauce recipe from Pati's Mexican Table Season 3, Episode 9 “Pot Luck Party”
Prep Time3 hours 40 minutes
Cook Time4 minutes
Total Time3 hours 44 minutes
Course: Antojos
Cuisine: Mexican
Keyword: Avocado, cumin, fried, ground beef, jalapeno, lime, olives, onion, pati's mexican table, pimento chiles, potatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups diced white onion
  • 1 small jar of pimento chiles
  • 2 cups seeded and finely chopped green pepper
  • 2 tablespoons olive oil for sauteing
  • 4 cloves garlic minced
  • 2 pounds ground beef
  • 3 large Roma tomatoes peeled, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 cup chopped green olives
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 4 large potatoes peeled and quartered
  • 1 tablespoon warm milk
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 eggs beaten with 1 tablespoon water
  • 1 cup plain bread crumbs
  • 1/4 cup all-purpose flour
  • vegetable oil for frying

For the avocado sauce:

  • 2 ripe Mexican avocados
  • Freshly squeezed juice from 4 limes just over 1/2 cup lime juice
  • 1 medium bunch of cilantro leaves and upper stems, roughly chopped
  • 2 jalapeño chiles seeded
  • 3 garlic cloves crushed
  • 1/2 cup olive oil
  • 1 teaspoon ground cumin
  • kosher or coarse sea salt to taste

Instructions

To make the Cuban picadillo:

  • Heat olive oil in in a large skillet over medium-high heat. Add the onion, pimento chiles and green pepper and sauté for about 5 minutes, until the onion has softened. Add the garlic and ground beef to the pan, stirring to break up the meat and combine it with the onion and peppers, and cook until the meat has browned, about 5 to 7 minutes. Add the tomatoes, cumin and oregano to the pan, stir to combine and reduce heat to low. Cover and simmer for 12 to 15 minutes to thicken. Stir in the olives and simmer 5 minutes longer. Season with salt and pepper to taste.

To make the papas rellenas:

  • Place the quartered potatoes in a large saucepan and add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are soft, then drain. Mash the potatoes with the salt and warm milk, and let cool enough to handle.
  • Grab a handful of the mashed potato mixture and form into a little “bowl” in your hand. Fill the “bowl” with some of the Cuban picadillo and cover with more of the mashed potato mixture - forming a ball about the size of a small baseball. Repeat until all the mashed potato mixture is used up.
  • Combine the bread crumbs and flour on a plate. In a small bowl, beat the egg with 1 tablespoon of water.
  • Dip a ball into the beaten egg and roll to coat, then roll in the flour and bread crumb mixture until lightly covered. Dip the same ball, again, into the egg and roll a second time in the flour and bread crumb mixture to coat thoroughly. Repeat with each ball.
  • Refrigerate the balls for about 3 hours.
  • Add enough vegetable oil to a heavy skillet to come about halfway up the potato balls and heat over medium-high heat until hot, but not smoking, about 2 to 3 minutes. Carefully place as many balls into the oil as possible without crowding the pan, working in batches if need be. Fry the balls for about 2 minutes or until the submerged half is golden brown, turn the balls and cook another 2 minutes until golden brown. Remove the balls from the pan and set them on a paper-towel-covered plate or wire rack. Serve hot with avocado sauce on the side.

To make the avocado sauce:

  • Place the avocado, lime juice, cilantro, jalapeño chiles, garlic cloves, olive oil and cumin and puree until smooth. Season with salt, to taste.

Notes

Papas Rellenas con Salsa de Aguacate, recipe courtesy Sabrina Soto

Crab, Cucumber and Jícama Salad

Posted on by Pati Jinich

crab, cucumber and jicama salad
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4.20 from 5 votes

Crab, Cucumber and Jícama Salad

Crab, Cucumber and Jícama Salad recipe from Pati's Mexican Table Season 3, Episode 9 “Pot Luck Party”
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: cayenne pepper, cilantro, crab, cucumber, honey, Jicama, lime, Peanuts, tostadas, vinegar
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 6 tablespoons freshly squeezed lime juice
  • Zest of 2 limes
  • 1/4 teaspoon cayenne pepper or to taste
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon honey
  • 3 tablespoons extra virgin olive oil
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste
  • 1 small jícama peeled and julienned
  • 1 large English cucumber peeled, seeded and julienned
  • 3 scallions thinly sliced
  • 1/4 cup roasted peanuts crushed , or more to taste
  • 2 tablespoons chopped cilantro
  • 1 pint jumbo lump crab meat picked through thoroughly for cartilage and shells
  • Romain lettuce to accompany (optional)
  • Tostadas homemade or store-bought, or crackers, to accompany (optional)

Instructions

  • In a large bowl, combine the lime juice and zest, cayenne pepper, rice wine vinegar and honey. Whisk in the olive oil and season with salt and pepper to taste.
  • Add the jícama, cucumber, scallions, peanuts and cilantro and toss well to combine. Then, add the crab and gently toss, taking care not to break up the crab meat. Serve over lettuce or in individual cups accompanied by tostadas or crackers.

Notes

Ensalada de Cangrejo, Pepino y Jícama

Green Beans with Peanuts and Chile de Arbol

Posted on by Pati Jinich

green beans with peanuts and chile de arbol
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5 from 4 votes

Green Beans with Peanuts and Chile de Arbol

Green Beans with Peanuts and Chile de Arbol recipe from Pati's Mexican Table Season 3, Episode 8 “Asian Influences in Mexican Cooking”
Prep Time5 minutes
Cook Time6 minutes
Total Time11 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: chicken broth, chiles de arbol, garlic, green beans, pati's mexican table, Peanuts, scallions, soy sauce, Vegetable, Vegetarian
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound green beans or Chinese long beans ends removed and diagonally cut into about 2-inch pieces
  • 1 tablespoon soy sauce
  • 1/4 cup chicken broth
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 tablespoons peanut oil
  • 1/2 cup roasted unsalted peanuts
  • 4 garlic cloves minced or pressed
  • 3 Chiles de Arbol stemmed and thinly sliced
  • 4 to 6 scallions thinly sliced, light green and white parts only

Instructions

  • Bring salted water to a boil, then add the sliced green beans and cook uncovered for 2 to 3 minutes until al dente. Strain beans and set aside.
  • Combine the soy sauce, chicken broth, sugar and salt and mix well.
  • Heat the peanut oil over high heat in a large heavy skillet until hot but not smoking. Add the peanuts and fry, stirring constantly, for about 20 seconds (careful, they brown faster than it seems!). Add the garlic, stir, add the chiles de árbol, stir, add the scallions and stir.
  • Add the green beans to skillet and mix to combine all the ingredients, and finally pour in soy sauce mixture. Let it all cook for 3 to 4 minutes. Serve immediately or turn off the heat and cover to keep warm.

Notes

Ejotes con Cacahuate y Chile de Árbol

Caramelized Pecans

Posted on by Pati Jinich

caramelized pecans recipe pati jinich
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4.67 from 6 votes

Caramelized Pecans

Caramelized Pecans recipe from Pati's Mexican Table Season 3, Episode 6 “American Classics, My Way”
Prep Time2 minutes
Cook Time20 minutes
Total Time22 minutes
Course: Dessert, Side Dish
Cuisine: Mexican
Keyword: brownies, pati's mexican table, Peanuts, pecans, sugared nuts
Servings: 2 1/2 cups
Author: Pati Jinich

Ingredients

  • 1 cup granulated sugar
  • 1/4 cup water
  • 1 teaspoon vanilla extract
  • 2 cups pecans or peanuts you may use other nuts as well

Instructions

  • In a medium saucepan, set over medium heat, add the sugar, water, vanilla and pecans. Stir with a wooden spoon or spatula, occasionally, as it heats. It will come to a simmer, continue to cook for about 6 to 8 minutes. The pecans will be entirely covered by the transparent liquid and there will be a strong simmer.
  • Suddenly, the mixture will appear as if completely covered in sand: grainy and you will think you have messed it up! You have not. Continue to cook, and that clumped up sugar will begin to melt and caramelize around the already hardened and covered pecans. Stir continuously and don’t let the pecans burn. Adjust the heat if need be. You should continue until you see no more white sugar, and it is all melted and caramel covered, about 10 minutes more.
  • Pour the mixture onto parchment paper. Separate the pecans as you do, using a wooden spoon, or help yourself with another wooden spoon, using them as extensions of your hands. The caramel dries fast, and you will want to have the individual hardened pecans, not many clumped up. Though, nothing happens if a few clump up...
  • Once they have completely cooled and dried, you can store them at room temperature in a tight container.

Notes

Nueces Garapiñadas

Morelia-Style Fruit Salad

Posted on by Pati Jinich

morelia style fruit salad or gazpacho pati jinich
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4.72 from 7 votes

Morelia-Style Fruit Salad

Morelia-Style Fruit Salad recipe from Pati's Mexican Table Season 3, Episode 5 “Family Fiesta”
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Antojos
Cuisine: Mexican
Keyword: cotija, fruit, Jicama, lime, mango, onion, orange juice, pati's mexican table, pineapple, piquí­n chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 cups peeled and diced ripe mango
  • 2 cups peeled and diced pineapple
  • 2 cups peeled and diced jícama
  • 3 cups freshly squeezed orange juice
  • 6 tablespoons freshly squeezed lime juice
  • 6 tablespoons finely chopped white onion
  • 3/4 cup finely crumbled queso Cotija or substitute queso fresco, mild feta, dried ricotta or Romano cheese
  • To taste kosher or coarse sea salt
  • To taste dried ground piquín chile or Mexican dried ground chile

Instructions

To make individual gazpachos:

  • In a cup, add a layer of mango, pineapple, jícama, a tablespoon of onion, a tablespoon of queso; then another layer of mango, pineapple, jícama, and another tablespoon of queso. Pour in 1/2 cup orange juice, a tablespoon of lime juice, and sprinkle salt and ground chile to taste. Repeat to make 6 individual cups.

To make for all:

  • Mix all the ingredients in a large mixing bowl to your taste!

Notes

Gazpacho Moreliano

Poblano, Bacon and Cheddar Skillet Cornbread

Posted on by Pati Jinich

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4.50 from 8 votes

Poblano, Bacon and Cheddar Skillet Cornbread

Poblano, Bacon and Cheddar Skillet Cornbread recipe from Pati's Mexican Table Season 3, Episode 2 “Pati’s Texican”
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: bacon, cheddar, Corn, corn bread, pati's mexican table, Poblano
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 3 poblano chiles charred, sweated, peeled, seeded and diced
  • 6 to 8 slices center cut bacon
  • 1/2 cup yellow cornmeal
  • 1 1/4 cup all-purpose flour
  • 1/3 cup brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 4 eggs well beaten
  • 2 cups grated cheddar cheese
  • 2 cups corn kernels preferably fresh, or thawed from frozen

Instructions

  • Preheat the oven to 375°F.
  • In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat.
  • In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well.
  • Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.

Notes

Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar

Potato, Sweet Potato and Granny Smith Latkes

Posted on by Pati Jinich

A Mexican immigrant cooking Thanksgiving and Hanukkah on the same night in the cold Eastern region of the United States may sound a bit odd to some. For me, it turns out to be an unexpected opportunity to bring all my pieces together. Which has my mind reeling about the just as unexpected possibilities for the menu.

See… ever since I can remember, I have felt like I am treading between worlds. The Mexican. The Jewish. The immigrant in the U.S. Not from here, not from there. Yet, as time goes by, the different parts of my identity feel increasingly solid, in all those worlds and their intersections. It turns out that where those intersections make the most sense is in the kitchen.

I admit, though, that I am a hopeless romantic. That’s why every year when my husband asks what I want for my birthday, I say: the most passionate love letter, ever. Haven’t seen it, since he has seen me everyday in one way or another for the past 17 years. So, when my birthday comes close, I offer to pack my bags and leave, just to pretend… so he can write that super duper passionate love letter.

Potato, Sweet Potato and Granny Smith Latkes with Salsa Macha and Fennel Crema
That romantic nature of mine may be why little things mean a lot to me. Remember when 12/12/12 happened? I was wild about the beauty of the 1,2,1,2,1,2 pattern and the chances of that happening again being zero. Of course, realists immediately pointed out the fact that every single day in the calendar will never, ever, be repeated again. Yet, it is the highlighted uniqueness of the 1,2,1,2,1,2 pattern that brings us the opportunity to realize just how precious that day, and any other day, is.

No surprise, then, that I am beyond ecstatic about Hanukkah and Thanksgiving happening at the same time. The chances of that happening again are so few and far in between (the next time, in 2070, it will be pretty likely that neither I nor Daniel will be here, so that is another reason for getting to that love letter) that it allows us to see these holidays under a different perspective: an enhanced sense of light, an expanded feeling of gratitude, a new vision of  what sharing at the table can mean, a new chance to continue to build bridges, and what’s best, we can eat it all along the way.

One dish that I came up with, for this once in a lifetime meal, are these Potato, Sweet Potato and Granny Smith Latkes.

Potato, Sweet Potato and Granny Smith Latkes with Salsa Macha and Fennel Crema

It is a recipe that has no fuss. It lets these three ingredients shine through and, at the same time, complement each other with the help of a bit of ancho chile  powder and true cinnamon. You can choose to eat them just like that, on their own, or you can serve them with a thick, chunky, fresh and citrusy Fennel and Lime Crema or with this rustic and nutty Salsa Macha.

Here’s a thought: you can do what I do. Eat them on their own as I am cooking them, and then eat them with both the Crema and the Salsa Macha once they are at the table.

sweet potato and granny smith apple latkes
Print Recipe
4 from 4 votes

Potato, Sweet Potato and Granny Smith Latkes

One dish that I came up with, for this once in a lifetime meal, are these Potato, Sweet Potato and Granny Smith Latkes. It is a recipe that has no fuss. It lets these three ingredients shine through and, at the same time, complement each other with the help of a bit of ancho chile  powder and true cinnamon. You can choose to eat them just like that, on their own, or you can serve them with a thick, chunky, fresh and citrusy Fennel and Lime Crema or with this rustic and nutty Salsa Macha.
Prep Time15 minutes
Cook Time20 minutes
Keyword: Antojo, chile, Jewish Mexican, Potato, Recipe, Salsa, Vegetarian
Servings: 16 to 18 latkes
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds russett potatoes about 2
  • 1 1/2 pounds sweet potatoes about 1
  • 1/2 pound Granny Smith apples about 1
  • 1/2 cup grated white onion about 1
  • 1 1/2 teaspoons kosher or sea salt
  • 2 large eggs well beaten
  • 1/2 teaspoon ancho chile powder preferably, but may substitute with another dried ground chile powder that you may have handy
  • Pinch ground ceylon or true cinnamon
  • 2 teaspoons baking powder
  • 1/4 cup all-purpose flour
  • Fennel & Lime Crema optional
  • Salsa Macha optional

Instructions

  • Wash and peel the potatoes, sweet potatoes, apple and onion and grate them, placing them as you go, into a large bowl filled halfway with ice water. After you are finished, let it all sit for a few minutes and thoroughly drain with a strainer. Wrap all the grated ingredients in cheesecloth or a clean kitchen towel and wring energetically, squeezing out as much liquid as you can.
  • Transfer to a bowl and combine with eggs, ancho chile powder, salt, cinnamon, baking powder and flour. Mix well.
  • Fill a large, heavy casserole or skillet with ½ inch of oil and place over medium-high heat. After 3 to 4 minutes, test the oil by adding a teaspoon of the mix. If it bubbles happily all around the edges, it is ready. Working in small batches, to not crowd the casserole, spoon latkes of about 3 tablespoons each into the hot oil. (I use large serving spoon or my hands and shape them in flattened ovals.)
  • Cook until the first side is crisp and golden brown, about 4 to 5 minutes, and flip to the other side, letting it crisp and brown as well, about 3 to 4 minutes. Transfer to a wire rack set over a baking sheet. Once you are finished, you may keep them warm in a 250-degree oven, or you may cover and reheat later on.

Notes

Tortitas de Papa, Camote y Manzana Verde

Tortillas: Make Flour Tortillas at Home

Posted on by Pati Jinich

There are so many ways that you can have and enjoy tortillas de harina at home. You can make them the traditional way, the fast-track-modern way (if you have an electric tortilla maker such as the REVEL…), or buy them ready made at the store. Different from corn tortillas, which rule Mexico’s south and are made with a base of nixtamalized corn, flour tortillas rule Mexico’s north and are wheat flour based. The latter also have an element of fat (either lard, vegetable shortening or oil) and are milder, sweeter and softer.

Sometimes both kinds of tortillas, flour and corn, work interchangeably for a dish, say cheese quesadillas or chicken tacos, and may depend on the preference of the eater. However, beware, there are other times when either the flour or corn tortilla should be the prime choice. Take Chilorio, it needs to be tucked in a flour tortilla. Yet any kind of enchiladas, enfrijoladas, or casserole must, REALLY MUST, be made with corn tortillas because they withhold the sauce much better than wheat flour ones, and sweetness may be uncalled for.

I have been surprised with how many requests I’ve received from people on how to make “good tasting,” “authentic homemade,” “white flour” tortillas, being both, that one can find them already made at the stores practically all over the US, and that it is time consuming. That, being said, the feel and taste of a homemade tortilla de harina does happen to be a galaxy away from a store bought one. So, if you can spare the time, and you like playing with your hands, give them a try.

As you will see, the trick is not only in the right amounts of ingredients, it’s also in the kneading and mostly in the cooking: don’t over cook them or they will lose ALL their appeal.

Of course, once you master the technique, you can flavor them with ingredients like fresh or dried chiles, tomatoes and even nopales. You can also experiment with making them using whole wheat flour. Though, I do prefer the plain, original taste.

homemade flour tortillas

homemade flour tortillas
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3.86 from 7 votes

Homemade Flour Tortillas

There are so many ways that you can have and enjoy tortillas de harina at home. You can make them the traditional way, the fast-track-modern way (if you have an electric tortilla maker such as the REVEL…), or buy them ready made at the store. Different from corn tortillas, which rule Mexico’s south and are made with a base of nixtamalized corn, flour tortillas rule Mexico’s north and are wheat flour based. The latter also have an element of fat (either lard, vegetable shortening or oil) and are milder, sweeter and softer.
Prep Time40 minutes
Cook Time2 minutes
Course: Antojos, Side Dish
Cuisine: Mexican
Keyword: flour tortillas, Recipe, tortilla
Servings: 18 to 20 tortillas
Author: Pati Jinich

Ingredients

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

Instructions

Traditional Version:

  • In a mixing bowl, combine flour, salt and vegetable shortening with your hands until incorporated. Slowly incorporate water to the dough, 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. (You may do the same process in a food processor, pulsing until dough is incorporated!)
  • Divide into 18-20 ball shaped portions. Set them on a floured board or plate, cover them with plastic wrap or 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 medium heat. On a floured surface roll out one of the balls with a rolling pin, rotating 5 or 6 times until you get a 6 to 7 inch circle. Lay tortilla on the already hot comal or skillet. You will hear a faint sizzle. After 30 to 40 seconds, when there are brown freckles on the bottom side and there is some puffing up in some areas of the tortilla, flip over. Cook for 30 to 40 seconds, until the other side is freckled and the tortilla puffs up, again, like pita bread. Don’t overcook, or they will become crisp and stiff (and lose all their appeal).
  • As they are ready, place in a tortilla warmer or clean kitchen towel. If you will not eat them within the hour, wrap them in a plastic bag and refrigerate. Reheat in a hot comal or skillet.

Fast-Track-Modern Version:

  • If you have an electric tortilla maker, such as the REVEL, instead of rolling them out with a rolling pin, place your flour dough balls in the tortilla maker, press for 1 to 2 seconds. This will roll and precook them; you will hear the hiss. Finish them off for about 30 seconds on each side on the comal or skillet, where they should also puff.

Easiest version:

  • Buy them already made at the store!

Notes

Tortillas de Harina

A Taste of Barrio Chino: Green Beans with Peanuts and Chile de Arbol

Posted on by Pati Jinich

Before she died, my maternal grandmother, whom we called Lali (remember I’ve told you about her before?) gave me Gloria Miller’s Thousand Recipe Chinese Cookbook. She was fascinated with Chinese cookery. She was also very good at it. What she loved the most were the stir-fry dishes: fast, tasty and healthy.

So, she bought herself a wok.

I couldn’t begin to count how many wok-made dishes I ate at her house during those long summers I visited her and my grandfather, after they moved to the Californian desert.

After she passed away, that wok found its way into my kitchen. I’ve cherished it. I’ve prized it. I haven’t used it! I’ve dragged it through so many house moves that I’ve also managed to lose its cord. It’s an electric wok. It’s real pretty, too. It’s hers. And in my mind, it is inseparable from her Miller’s cookbook, so I didn’t try to cook “her” Chinese dishes for years. And here and there, I’ve looked for that cord…

Fast-forward many, many years. You know I am on a continuous mission to find fascinating topics to teach for my culinary program at the Mexican Cultural Institute in Washington, DC. As we planned this year’s classes, the topic came up: Asian Influence in Mexican cooking.

Map of Manila-Galeon trading route
{Photo courtesy, Wikimedia Commons}

As a former Mexican policy analyst, I am very familiar with the history of the 250 year-long Acapulco-Manila trading route, which connected China and Mexico early on. How tasty would it be to build a menu that showcased the influence of Asian populations in Mexico, and the beautiful fusions of their cuisines and ours?

The Chinese and the Filipinos were the first ones to come to Mexico, through that Acapulco-Manila trading route, which was the result of the Spaniards’ thirst for more than gold, for more than silver; it was their thirst to find what they called the “Spice Islands.” Find them, they did, in Manila.

For 250 years, huge Spanish-built Manila Galleon ships (known in Mexico as Naos de China) were the means of an incredibly rich exchange that forever changed the culture and cooking of Mexico and Asia. Through trips that lasted for more than six months and carried more than 600 people, in came silk, porcelain, exotic fruits and herbs, huge amounts of spices and new ways of preserving ingredients and cooking techniques; out went tomatoes, zucchini, corn, chiles, avocados, beans, Mexican herbs and many culinary traditions.

Spanish Galeon ship
{Photo courtesy, Wikimedia Commons}

Like many in the Chinese populations in Mexico, my grandmother was an immigrant. She moved to Mexico City from her native Austria, by boat as well, and in her kitchen, became fluent in bridging Austrian and Mexican food. Much in the same way that Chinese immigrants, have built bridges between their cuisine and Mexican food – adapting dishes to use ingredients from the nearest market (jícama instead of watercress, anyone?) and to please the tastes of their Mexican neighbors (chile peppers, please…). It seems to me that it was an understanding and solidarity amongst immigrants that inspired my grandmother’s great appreciation for Chinese cooking.

Well, not only was my grandmother fascinated with Chinese cooking, but a gazillion other Mexicans are, too. We visit Chinese restaurants and cafes, which are proliferated in Mexico City’s Barrio Chino (Chinatown) but even more in the state of Baja California. They tend to have the red lamps and paper dragons and optional chopsticks (thankfully, because as to this day, I haven’t learned to use them…embarrassing, I know) and they have coffee, if you would rather drink it, instead of tea.

This recipe for Green Beans with Cacahautes and Chile de Arbol is one of its highlights. Thanks to Miller’s basics, I could brush up on my stir-frying technique, so the dish turns out just like my grandmother liked her stir fries: tender, crunchy, fresh and full of flavor.

stir fried green beans with peanuts and chile de arbol

I added a double peanut layer, by using peanut oil, that becomes very nutty as the beans cook, as well as a healthy dose of garlic and chile de árbol. It’s become a staple at home.

And you know what? It turns out you don’t need a wok to make stir fries. You just need a thick pot that can withstand high heat and has a large surface: a la Mexican. I found out because, NO, I have not found that electric cord, and NO, I will not buy another wok. In my kitchen, it is only my grandmother’s wok that will remain king: If only in theory, until I find that electric cord…

stir fried green beans with peanuts and chile de arbol
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4.41 from 5 votes

Green Beans with Peanuts and Chile de Arbol

The topic of Asian influence in Mexican cooking turned out to be so fascinating to research, in and out of my kitchen, that I devoted an entire episode of my upcoming Third Season of Pati’s Mexican Table, on Public TV, to this menu. (Yey! It’s in production now. I will be able to share the sizzle reel soon, and it will air in January!) This recipe for Green Beans with Cacahautes and Chile de Arbol is one of its highlights. Thanks to Miller’s basics, I could brush up on my stir-frying technique, so the dish turns out just like my grandmother liked her stir fries: tender, crunchy, fresh and full of flavor.
Prep Time5 minutes
Cook Time6 minutes
Course: Side Dish
Cuisine: Chinese, Mexican
Keyword: chiles de arbol, green bean, Peanuts, Recipe, scallions, soy sauce, stir fry
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound green beans ends cut and diagonally sliced in about 2” pieces, or Chinese long beans
  • 1 tablespoon soy sauce
  • 1/4 cup chicken broth
  • 1/2 teaspoon brown sugar
  • 1/2 teaspoon kosher or sea salt
  • 2 tablespoons peanut oil
  • 1/2 cup roasted peanuts
  • 4 garlic cloves minced or pressed
  • 3 to 4 chiles de arbol stemmed and thinly sliced
  • 4 to 6 scallions thinly sliced, light green and white parts only

Instructions

  • Bring salted water to a boil in a large pot, add the sliced green beans and cook, uncovered for 2 to 3 minutes until al dente, drain and set aside.
  • Combine the soy sauce, chicken broth, sugar and salt in a small bowl and mix well.
  • Heat the peanut oil over high heat in a large heavy skillet until hot but not smoking. Add the peanuts, stirring constantly, as they begin to fry for about 20 seconds. Beware, peanuts burn faster than you would think... so don't wait until they look browned. Add the garlic and the chiles de arbol, stir for about 10 seconds, and add the scallions and stir for another 10 to 15 seconds. Add the green beans, stir to combine all the ingredients and finally pour soy sauce mixture, let it all cook for 3 to 4 minutes. Serve immediately.

Notes

Ejotes con Cacahuates y Chile de Arbol

Hearty Bean & Corn Salad with Cilantro Vinaigrette

Posted on by Pati Jinich

One of the things that I’m most enthusiastic about in what I do is breaking down myths about Mexican food and also about Mexicans. One of the biggest misconceptions is that Mexican food is greasy, fatty, cheesy and overloaded in heavy amounts of condiments. Some of the dishes that crossed the Mexican border and have become popular in the US, have been re-interpreted and promoted by the US fast food industry. Yet, mega burrito bombs, nachos smothered in cheese, and sizzling fajitas with scoops of sour cream on top are things you will have a really hard time finding in Mexico.

One thing that surprises people who delve a bit more into the Mexican culinary world is how crazy we are about salads. Not taco salads, no, no, no… Wholesome salads that use vegetables and beans and grains and flowers and all kinds of dried chiles and herbs…

It may be that the Mexican use of the word salad “ensalada” doesn’t help much to spread this good information because we usually call “ensalada” when there is lettuce or leafy greens in it. This leaves out chayote en vinagre, calabacitas en escacheche (pickled zucchini salad), nopalitos, and a gazillion other salads named simply by their main ingredient.

Mexican salads are so fascinating that I dedicated an entire chapter to them in my cookbook. They tend to be easy to make, and there always tends to be something exotic or interesting going on. A hibiscus flower vinaigrette, crunchy and watery jícama, or quickly pickled ancho chiles, super crispy and sweet garnishes like caramelized pecans or peanuts, spiced pepitas, or toasted sunflower seeds, just to name some.

Salads are usually dressed up in an oil and vinegar treatment, and Mexican cooks get very creative with them. We whip up vinaigrettes quickly, either in the blender or simply shaking them up in a jar. After they are made they can be refrigerated and re-used, with just a re-shake to emulsify. Every Mexican home that I know, has their home staple vinaigrettes of choice.

Pick a flavor of your choice: say, cilantro! Fresh, grassy, strong.

cilantro

Don’t like cilantro? Pick another one, such as chives, tarragon, mint, parsley… a combination of many.

But stick with me on cilantro for this one. This is one of my regular vinaigrettes. All you do is add the ingredients in a blender, puree, done. Don’t be deterred. In less time than it takes to run to the store for a bottle, you have a tastier one made at home.

cilantro vinaigrette

You can use it in a regular green salad, over tomato and mozzarella, soaking up other cooked vegetables like green beans or asparagus and sprinkled with fresh cheese. I tried it with this combination of corn, hearts of palm and black and garbanzo beans, and we all went wild over it. So many textures, so many flavors, so many colors, so very playful.

It can be your main dish, anytime of the year, with some crusty bread on the side. It can also be a great side salad for your barbecues and picnics in the summertime.

bean and corn salad

bean and corn salad
Print Recipe
4.50 from 4 votes

Hearty Bean & Corn Salad with Cilantro Vinaigrette

Salads are usually dressed up in an oil and vinegar treatment, and Mexican cooks get very creative with them. We whip up vinaigrettes quickly, either in the blender or simply shaking them up in a jar. After they are made they can be refrigerated and re-used, with just a re-shake to emulsify. Every Mexican home that I know, has their home staple vinaigrettes of choice. Pick a flavor of your choice: say, cilantro! Fresh, grassy, strong.
Prep Time5 minutes
Cook Time5 minutes
Course: Salad
Cuisine: Mexican
Keyword: bell peppers, black beans, chickpeas, cilantro, Corn, garbanzo beans, hearts of palm, Recipe, red onion, red wine vinegar, salad, vinaigrette
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 1 15.5oz can black beans drained and rinsed, or 1 ¾ cups black beans from the pot , drained
  • 1 15.5oz can garbanzo beans or chickpeas drained and rinsed, or 1 ¾ cups cooked garbanzo beans, drained
  • 1 15.2oz can corn drain and rinsed, or 1 ¾ cup fresh or frozen corn kernels cooked
  • 1 14oz can hearts of palm rinsed and cut into 1/4-inch rounds
  • 1 cup chopped red bell pepper
  • 2 tablespoons finely chopped red onion

For the vinaigrette:

  • 1/2 cup cilantro leaves and upper stems, roughly chopped
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 1/4 cup red wine vinegar
  • 1 garlic clove peeled
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon kosher or sea salt or more to taste

Instructions

  • Place all the ingredients for the vinaigrette in a blender and puree until smooth. You may make the vinaigrette up to a week ahead and store covered in the refrigerator. If made ahead, whisk with a fork or whisk to re-emulsify prior to using. You may also shake it in the covered container.
  • In a large mixing bowl, combine black beans, garbanzo beans, corn, red bell pepper and red onion. Pour vinaigrette and combine well. Add hearts of palm, gently toss and serve.

Notes

Ensalada de Frijol, Garbanzo y Elote con Vinagreta de Cilantro

Tuna Minilla Empanadas

Posted on by Pati Jinich

Insanely practical, that’s what these empanadas are. Perfect to make ahead for gatherings, as you can eat them hot or not. And they are oh, so, comforting: think of a tuna casserole in the good old style, but revamped with great Mexican flair and then flipped and turned into individual size. They withstand hours of travel and will remain delicious until you are ready to take a bite.

With that in mind, I made a full batch last Saturday to bring to a friend’s house. So thrilled were the boys, and I, with the packets as they came out of the oven (crispy on top, soft layers of barely sweet dough as you get close to the middle and a rich tasting filling) that by the time we put our jackets on, and I went back to the kitchen to transfer the empanadas from the baking sheet to a platter, I gasped at the sight of the only two remaining…

Tuna Minilla Empanadas 1

Lessons learned:

1. Make a double batch.

2. If you don’t, refrain from telling your friends about the fabulous thing you prepared but couldn’t bring because you finished it before hopping in the car. They won’t like it.

A simple way to describe an empanada is a turnover-looking packet stuffed with one or another kind of filling. The story goes that they’ve existed since the Spanish Crusades as they were perfect travel food. It was the Spaniards who brought them to Mexico.

From the Spanish word “empanar,” which can translate as “the act of covering something with bread or bread dough,” aside from practical, they are also versatile. They can go from mini to giant, from savory to sweet, from a tasty appetizer or funky main meal to a sweet bite, depending on the fillings.

Tuna Minilla Empanadas 2

I can think of three things that distinguish empanadas from quesadillas. First, whereas quesadillas are made with flour or corn dough (or flour or corn tortillas) empanadas are made with flour dough. That doesn’t make empanada variations limited. Oh no. There are as many fillings and as many flour doughs as one can think of. One of the fluffiest ones are made with puff pastry, called hojaldre in Spanish.

Delightful, because as it bakes, the seemingly flat dough develops its multilayered structure: paper-thin layers of dough puff up with air, and delicious butter, in between them.

You can make your own puff pastry or simply buy it at the frozen section at the store. Just be sure to thaw before you roll out.

Then make rounds. You can make them as big or as little as you like. Here I am cutting 5” rounds. Brush with egg wash (just a beaten mix of egg and water) around the edges. Then add the filling.

Tuna Minilla Empanadas 3

A second difference between empanadas and quesadillas is that it is pretty hard to find a quesadilla that is sweet, for a good reason. Whereas not only are there plenty of sweet empanadas but even when they are savory, they have a sweet element to them, like the Tuna Minilla that is going in here….

Tuna Minilla Empanadas 4

Minilla is a very popular way of cooking fresh fish and also canned tuna along the Mexican Gulf Coast, especially in Veracruz.

It is so tasty and its flavor shows the impact that kitchens in Veracruz received from it being a port of entry to the Spaniards. It has a base of cooked onion, garlic, plenty of tomatoes, pickled jalapeños, along with the capers, olives, raisins and herbs the Spaniards brought. Pretty much like the Fish a la Veracruzana style. The sauce gets cooked until moist and the flavors have been completely absorbed and combined.

You can eat Minilla as a main dish on top of rice. You can use it to make sandwiches or tortas. But my favorite way to use it is inside of empanadas. And I like to add generous amounts…

Tuna Minilla Empanadas 5

Then seal the empanadas by folding the circle over the filling. Then use a fork to not only decorate the edges but to seal them even better. In Mexico, many cooks know a fancy technique of decorating and sealing the edges of the empanadas so they look like encaje or embroidery. I go with the good old fork….

Tuna Minilla Empanadas 6

The third thing that distinguishes empanadas from quesadillas, is that empanadas are mostly baked. Not fried or cooked over the stovetop on a comal or skillet.

Once in the oven, the puff pastry layers do what they must… puff and puff and puff, the top crisps, the middle gets moist, and the filling bonds with the packet.

Tuna Minilla Empanadas 7

Off you go!

Tuna Minilla Empanadas main
Print Recipe
4.67 from 6 votes

Tuna Minilla Empanadas

Minilla is a very popular way of cooking fresh fish and also canned tuna along the Mexican Gulf Coast, especially in Veracruz. It is so tasty and its flavor shows the impact that kitchens in Veracruz received from it being a port of entry to the Spaniards. It has a base of cooked onion, garlic, plenty of tomatoes, pickled jalapeños, along with the capers, olives, raisins and herbs the Spaniards brought. Pretty much like the Fish a la Veracruzana style. The sauce gets cooked until moist and the flavors have been completely absorbed and combined.
Prep Time10 minutes
Cook Time1 hour
Course: Antojos
Cuisine: Mexican
Keyword: capers, Empanadas, olives, onion, pati's mexican table, Pickled Jalapeños, puff pastry, raisins, Tomatoes, tuna
Servings: 16 empanadas
Author: Pati Jinich

Ingredients

For the filling:

  • 1/4 cup vegetable oil
  • 3/4 cup chopped white onion
  • 1 clove garlic finely chopped
  • 1 1/2 pounds chopped ripe tomatoes or about 6 roma tomatoes
  • 2 7-ounce cans tuna drained and shredded
  • 2 bay leaves
  • 1 teaspoon brown sugar
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 cup roughly chopped raisins
  • 1/4 cup roughly chopped manzanilla olives stuffed with pimientos
  • 1/4 cup seeded and roughly chopped pickled jalapeño chiles store bought or make your own, more to taste
  • 1 tablespoon capers
  • 3 tablespoons chopped Italian or flat-leaf parsley

To form the empanadas:

  • 1 egg
  • 2 tablespoons water
  • 1 1.2 pound package frozen puff pastry thawed, or homemade puff pastry

Instructions

  • In a large skillet, heat the oil over medium heat. Once hot, but not smoking, stir in the onion and cook until it is soft and translucent, about 5 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Stir in the chopped tomatoes and cook, stirring often, until completely cooked, softened and mashed up and pasty looking, about 15 minutes.
  • Toss in the tuna and with a spatula or fork, mix it well with the tomato mix, making sure there are no big chunks. Add the bay leaves, sugar, oregano, thyme, salt and mix well. Add the raisins, olives, pickled jalapenos, capers, fresh parsley and mix well. Cover the skillet and reduce the heat to medium-low. Cook for about 10 minutes, the mixture should be very moist but not too watery. Taste for salt and add more if needed. Remove the bay leaves and set aside.
  • Line two baking sheets with parchment paper. Preheat oven to 350. In a small mixing bowl beat the egg along with the water.
  • Gently flour your countertop and rolling pin and roll out one thawed sheet of pastry to about 1/8” thick. Cut out 5” to 6” rounds with a cookie cutter or anything that can act as a mold. With a pastry brush, brush the edges of the rounds with the egg wash. Spoon about 2 tablespoons of tuna in the center of each round, fold as a turnover or quesadilla to make a half moon, pushing the tuna inside of the empanada at the same time as you press the edges of the dough to seal it. Gently press the edge with the tip of a fork, this will act as decoration but also help seal the edges. Place the empanada on a lined baking sheet and repeat with the rest of the rounds and the second sheet of puff pastry. When all empanadas are formed, brush their tops with the remaining egg wash.
  • Place them in the oven and bake for about 30 minutes, until crisp, puffed up and golden brown.

Notes

Empanadas de Minilla de Atún

Sweet Potato Rounds with a Punch

Posted on by patiadmin

I hadn’t heard about Thanksgiving until I moved to Texas. Yet, I took my first shot at cooking the meal that cold fall of 1997 in the vast yellow plains of Dallas. Inspired by the glossy food magazines, cookbooks and TV shows, and wanting to immerse myself in the American experience, I baked, cooked and stirred while feeling homesick for my family’s home-cooking. It took years of living in the US for me to grasp the depth and warmth of the holiday and the menu, many failed turkeys and side dishes along the way.

It turns out, fifteen years later, the Thanksgiving feast has become such a relevant part of our lives that if we ever moved back to Mexico, I’d have to bring it back with us.

The connection wasn’t instantaneous. Slowly, some elements began to resonate within me. Take the bird: Turkey is an indigenous ingredient in Mexican cookery and a center piece for Christmas and the New Year. Both are holidays which also happen near the end of the year, during the coldest season, and have to do with gathering family and friends around a plentiful table. And being thankful. And hopeful.

Regardless of the many recommended takes on turkey I tried, it wasn’t until I came up with my own Mexican version (it’s in my new cookbook please get it!) that the Thanksgiving turkey felt like part of our home and our home grew deeper roots in the United States.

Now my Mexican turkey is part of the Thanksgiving menu, we eat every year with our same dear American friends, along with Debra’s butternut squash soup; Tamara’s fennel, pear and parmesan salad; Sean’s changing sides (as my turkey replaced his, he is finding his way on the sides territory – sorry Sean, but you’re the one who chose mine…); Viviana and Mario’s very berry sauce; and David’s chocolate pecan pie and home made ice creams.

This year, I have some sweet potato rounds with a punch to share.

Sweet Potato Rounds with a Punch 1

I realize the Thanksgiving menu has a permanent side to it: dishes that become part of it tend to be recurring for decades and very few get added or replaced along the way.

I envision these sweet potato rounds will have the same fate as my turkey: repeated appearances and a big chance of permanent status.

Just like turkey, sweet potatoes are so familiar to me. Called Camote in Spanish, from the náhuatl Camotli, they’ve been part of Mexico’s culinary lingo since pre-Hispanic times.

Mostly eaten cloaked in sugar or with a sweet spin, baked or roasted, they are culturally linked to the figure of the Camotero, a street vendor selling warm and soft sweet potatoes and plantains to order on a pushing cart, that moves around the city on cold evenings, turning people’s cravings on with the tune of its piercing whistle sound.

Sweet Potato Rounds with a Punch 2

Here in the US, I’ve come up with a speedy, savory, irresistible take that can be a companion to whatever you may serve on your Thanksgiving table and will perk up the entire meal.

The best part: this will be a stress-free dish. It takes only four basic ingredients and it can be eaten warm, lukewarm or completely cooled.

Just slice the sweet potatoes into rounds, you can do that ahead of time. Brush them with a combination of melted unsalted butter and olive oil. Yes, please use both, it tastes so good, trust me.

 

Sweet Potato Rounds with a Punch 3

Generously sprinkle your favorite ground chile blend to cover on both sides.

The rounds will fly off of your platter, so bake plenty: they are thin and soft with a sweet bite on the inside, and lightly crispy on the outside with that lightly spicy, deliciously tart and barely salty seasoning.

Sweet Potato Rounds with a Punch 4

It is during Thanksgiving when I most realize how fully Mexican I can be in the United States, and how much the US has grown on me. And I feel immensely thankful.

Having come from Mexican grandparents who were once immigrants too, who made their home in Mexico, missing my Mexican parents and family, and now raising my Mexican-American family in the US… now I get it!

Just like so many people, I can’t be pigeonholed. And rather than feeling at a loss, I relish in the diversity of it all.

Wishing you a happy and plentiful Thanksgiving (with some punchy bites).

Sweet Potato Rounds with a Punch main
Print Recipe
4.67 from 3 votes

Sweet Potato Rounds with a Punch

Just like turkey, sweet potatoes are so familiar to me. Called Camote in Spanish, from the náhuatl Camotli, they’ve been part of Mexico’s culinary lingo since pre-Hispanic times. Mostly eaten cloaked in sugar or with a sweet spin, baked or roasted, they are culturally linked to the figure of the Camotero, a street vendor selling warm and soft sweet potatoes and plantains to order on a pushing cart, that moves around the city on cold evenings, turning people’s cravings on with the tune of its piercing whistle sound.
Prep Time10 minutes
Cook Time35 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: ancho chiles, Chipotle, Recipe, sweet potato, Vegetarian
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds sweet potatoes
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 tablespoon ground ancho or chipotle chile
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon brown sugar

Instructions

  • Rinse and peel the sweet potatoes. Slice them into thin rounds of about ¼ inch.
  • Place oven racks on lower and upper thirds. Preheat oven to 400 degrees.
  • In a small saucepan melt the butter over low heat. Once it melts pour in the olive oil, combine and remove from the heat.
  • Brush the butter/oil mix onto the bottom of two large baking sheets. Place the sweet potato rounds in a single layer. Brush the tops with more of the butter/oil mix. In a small bowl, combine the ground chile, the salt and the sugar. Sprinkle the sweet potatoes generously with ground chile blend. Flip rounds on to the other side and sprinkle generously with ground chiles. Place in the oven for about 20 minutes, or until they have started to brown. Remove baking sheets. With a set of tongs or a pair of forks, flip the sweet potato rounds. Place back in the oven for 12 to 15 minutes more, until they have browned on both sides. Don't let them burn.
  • Remove them from the oven. As they cool a little, their edges will crisp a bit more. Serve hot or not: either way they are delicious!

Notes

Rueditas de Camote

Summertime Watermelon & Tomatillo Salad: Beat the Heat!

Posted on by patiadmin

This year I promised my boys we would plant goodies in the backyard to harvest ourselves. At the nursery, jumping up and down as in a candy shop, they dragged so many plants to the counter, I had to give an absolute NO to half of them.

We ended up with thyme, oregano, bay leaves, rosemary, mint, parsley, and cilantro.  Ok, and tomatoes, cherry and roma. Fine… corn too, don’t know what I was thinking. And wait! We couldn’t leave without jalapeños, which led me to run for some tomatillos. And scallions. I stopped there. I did.

Then Sami came back with a little watermelon plant.  That was the wildest idea, oh, that monster of mine. We’ve no room to grow watermelon. I told him about the big wide fields in Northern Mexico, in states like Sonora, Chihuahua, Jalisco and Sinaloa where watermelon is grown extensively. Our backyard is… not so big.

Beats me.

We brought home Sami’s watermelon plant.

chopped up watermelon
As the weeks went by, we saw many of the plants thrive, except the watermelon which seemed to take an awful long time to  grow. Then one day the editors from Babble asked me for a custom recipe. By then, I was eagerly thinking about what would make the sweet, watery crunch from that soon to grow watermelon shine the most.

This is what I came up with…

tomatillos
Thinly sliced, raw, punchy and tart tomatillos. Much firmer than the watermelon, and just look at the color contrast. Not to say about the flavor combination.

To coat this unconventional pairing, I wanted a vinaigrette with some some gentle heat. I got it from the jalapeños, which you will never have trouble finding in our backyard as Juju made markers for each plant… I am proud to say, the boy knows his Ñ’s.

jalapenos in the garden
I coarsely chopped the chiles, as I like to feel their friendly bite. But you can give them a finer chop and even remove the seeds.

jalapeno

With the already unusual watermelon and tomatillo pairing, I went unusual again, and added some chopped fresh mint.

Mint  has been growing wild here, as all mint tends to… Although we planted ours in the ground while still in their protective pots, to keep them in check. It doesn’t seem to give a hoot. Its wild.

mint
Soaked the jalapeño and the mint with fresh squeezed lime juice, a bit of straight forward white distilled vinegar which makes everything it coats more crisp, the oils and salt… Gave it a bit of time, 5 to 10 minutes, to sit and get acquainted.

limes
Poured the vinaigrette over the red and green. Yet not only was the salad screaming for some white (partly to round the colors of the Mexican flag, for one thing…) but also for some salty taste with some heartiness to it. Hence the Feta Cheese. Now you can go for anything tangy, salty and crumbly: queso fresco or farmers’ cheese works well too.

feta cheese
While we had the chance to harvest and eat the jalapeño, mint and tomatillos from our backyard, that watermelon never came to be… some bunnies got to it before we did.

But just day dreaming about it made me come up with one of my favorite recipes. It is so bright, so alive, so peppy and so summery!

Luckily there are plenty of amazing watermelons at the stores… we will have to give it another go next summer to harvest our own.

watermelon and tomatillo salad
Meanwhile I can’t help but repeat this salad that hits all the taste buds!  Sweet from the watermelon, salty from the cheese, spicy from the chile, tart from the lime and tomatillos and refreshing from the mint. Oh, you just have to give it a try…

watermelon and tomatillo salad with feta cheese
Print Recipe
4.34 from 6 votes

Summertime Watermelon & Tomatillo Salad

I can’t help but repeat this salad that hits all the taste buds!  Sweet from the watermelon, salty from the cheese, spicy from the chile, tart from the lime and tomatillos and refreshing from the mint. Oh, you just have to give it a try…
Prep Time15 minutes
Cook Time5 minutes
Course: Salad
Cuisine: Mexican
Keyword: feta, jalapeno, lime, mint, pati's mexican table, queso fresco, tomatillos, vinaigrette, vinegar, watermelon
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 4 cups watermelon cut into bite size chunks or cubes
  • 2 cups, about 1/2 pound tomatillos husks removed, thoroughly rinsed, quartered and thinly sliced
  • 2/3 cup, about 3 ounces mild feta or queso fresco crumbled or cut into small dice

For the vinaigrette:

  • 1 tablespoon fresh mint leaves about 5 to 6, chopped
  • 1 tablespoon jalapeño or serrano chile or to taste (seeding optional)
  • 2 tablespoons fresh squeezed lime juice
  • 1 teaspoon white distilled vinegar
  • 1 teaspoon salt
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil

Instructions

  • Place the watermelon cubes and tomatillo slices in a large bowl.
  • In a small bowl, add the chopped mint and jalapeno. Squeeze the fresh lime juice on top, stir in the vinegar, sprinkle the salt and mix. Pour the olive oil and vegetable oil, and mix with a whisk or fork until well emulsified.
  • Pour the vinaigrette on top of the watermelon and tomatillos, toss well and sprinkle the cheese on top.

Notes

Ensalada de Sandía y Tomate Verde

Picadillo Empanadas

Posted on by patiadmin

With a soft, crumbly and almost sweet dough that embraces a moist, tasty and meaty filling, it is hard not to eat one after the other. These Empanadas do have a curious name though. Especially when you consider their addicting nature.

I didn’t choose their name. No.The nuns from the Mexican Convent of our Lady of the Immaculate Conception are to blame.It all began with Beatriz da Silva, the Portuguese woman who founded the order in Toledo, Spain.

Known to be shockingly beautiful, although destined to be the companion to Queen Isabel from Spain, she was locked up because of the Queen’s jealousy and alleged admiration from the King. Legend goes, that when Beatriz managed to flee, she was more beautiful and had a new found strength she used to establish a new Conceptionist order.The three Conceptionist nuns who arrived in Mexico City around the 1540’s, were also known to be strong. If not as pretty.

Aside from trying to evangelize the population, they combined Spanish and Mexican ingredients in their kitchens, as most Spanish nuns, with an intense passion and a ton of imagination. As most Spanish nuns, as well, their cooking instincts were led by an insatiable sweet tooth. That may explain the sweet elements both in the dough and the filling of these Empanadas, that were served time and again to entertain guests in this convent.And now you know, where the name comes from…


The dough can be used both for sweet or savory Empanadas. As its sweetness is so mild, it enhances the flavors in savory fillings, such as the Meat Picadillo in this one, and it dances along sweet dessert ones.

It can be made in a snap by mixing cream cheese, butter, all purpose flour and a pinch of salt in the mixer. Or by hand.


It was originally made with Nata instead of Cream Cheese. Nata, which is a thin layer formed after boiling fresh raw milk, and found throughout Mexico in Haciendas and Ranchos, is sweet, extremely white and thick.

And oh so irresistible.

If you have access to Nata, use it instead of Cream Cheese, as those pioneer Conceptionist nuns did. But truth is, many nuns use Cream Cheese these days too…

The dough is malleable and soft. Juju made one batch with his hands. Proud monster.


It is easy to roll out as it is elastic, soft and not so sticky. But do sprinkle some flour as you roll…


To cut the rounds, you can use a pastry cutter. I found the size I wanted, a 4 inch round, in a Tupperware. Which was also easy for Juju to use.


As you separate the rounds…


…brush the edges with a lightly beaten egg.


Spoon the filling right down the center.

The Meat Picadillo is included in the recipe below. Picadillo, has many variations, but it typically has as a base of ground meat seasoned with garlic, onion, tomato puree, spices and sometimes nuts, olives and sweet ingredients like raisins or dried fruits. A complex version of Picadillo is used in the legendary Chiles en Nogada.


This is a simpler version, that can be made a couple days ahead of time. Just take it out of the refrigerator when you are ready to fill those Empanadas (If you have leftover Picadillo, you can make tacos, stuff chiles, tamales… or eat it with a side of rice or tortillas!)

Close up the bundle in the shape of a turnover.


Seal the edges pressing your fingers.


To really seal the deal, go around with a fork, gently, so as not to make many holes in the dough…


Give the Empanada a final egg wash.


Here we go, one after the other…


Sprinkle with sesame seeds. It makes them look beautiful. I think Beatriz da Silva would approve.

The sesame seeds also give the Empanadas a light nutty and toasty accent.


And in the oven they go. You can also make them ahead of time and place them in the refrigerator (for a couple of days) or freezer (for weeks!) before baking them.

Take them out as you need them and eat them freshly baked. As they should.

Pati Jinich picadillo empanadas
I think that you do taste all of the flavor, all of it, behind the history of these Empanadas, in each single bite.

picadillo empanadas
Print Recipe
4 from 25 votes

Picadillo Empanadas

Picadillo Empanadas recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”
Prep Time45 minutes
Cook Time20 minutes
Total Time1 hour 5 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: almonds, cinnamon, cloves, cream cheese, cumin, Empanadas, nata, olives, onion, pati’s mexican table, Picadillo, pork, raisins
Servings: 15 medium empanadas
Author: Pati Jinich

Ingredients

For the dough:

  • 1 cup unsalted butter at room temperature
  • 8 oz, about 185 g cream cheese or fresh nata at room temperature
  • 2 1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 egg lightly beaten
  • 1/2 cup sesame seeds

For the picadillo (makes about 4 cups):

  • 3 tbsp olive oil
  • 1/4 cup white onion chopped
  • 1 garlic clove finely chopped
  • 1 lb pork shoulder or butt or combination of pork, beef and veal, ground
  • 3/4 tsp kosher or sea salt
  • 1 lb ripe tomatoes pureed, or about 2 cups tomato puree
  • 2 cups chicken broth or water
  • Pinch of cumin
  • Pinch of ground cloves
  • 1/2 tsp cinnamon ground
  • 1/4 cup slivered almonds lightly toasted
  • 1/4 cup raisins
  • 1/4 cup Manzilla olives chopped

Instructions

To make the dough:

  • Beat the cream cheese with the butter in a mixer at medium speed, until it is creamy. Gently add the flour and salt and continue mixing for a minute more. Turn dough onto a lightly floured surface and knead for a minute. Form the dough into a ball, wrap in plastic wrap and refrigerate from 15 minutes up to 24 hours.
  • After refrigerating, sprinkle flour over the countertop and roll out half the dough until its about 1/4 inch thick. For medium sized empanadas, cut out rounds of 4 to 5 inches in diameter. Continue until all of the dough is used.
  • Grease a baking sheet with butter. Preheat the oven to 375 degrees.
  • Spoon about 1 1/2 tablespoons of the picadillo filling into the center of each round. Brush the edges of the round with the beaten egg. Fold a side of the circle over the filling across the other side. Press with your fingers as you close. Without breaking the dough, press with a fork over the edges to seal and make a design.
  • Place the empanadas on the baking sheet. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.
  • Bake the empanadas anywhere from 20 to 25 minutes, until the tops have a golden tan and dough is cooked through. Serve hot.

To make the picadillo:

  • Heat olive oil in a large saute pan set over medium-high heat. Add onion and saute for a couple of minutes, until it becomes translucent and soft. Incorporate chopped garlic and saute for about a minute until it becomes fragrant. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned.
  • Pour in tomato puree and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor. Pour in the chicken broth or water, cumin, cloves and cinnamon. Stir well and let it cook 15 minutes more.
  • Add the raisins, almond and olives, mix well and taste for seasoning. Cook for 5 more minutes. If needed, add more salt. The filling should be nice and moist.
  • Just remember, once it cools, it will dry a little more as it will absorb the juices. Turn off the heat. You can make the filling up to two days ahead of time, let it cool, cover and refrigerate.

Notes

Empanadas de Picadillo

Running to Catch the Fresh Fruit Cart!

Posted on by patiadmin

Every year, just as summer peeks its warm face in Washington DC, I begin to crave fresh fruits and vegetables Mexican street cart style. One of the times when I have enjoyed it the most was last April.  We were traveling through the Copper Canyon route, on a week long trip, from Chihuahua to Sinaloa. We had been waiting at the station in the town of Creel to catch the Chepe train to go to the next town.

As the station officer let out a scream that the train was approaching, out of the corner of my eye, I saw the fruit and vegetable cart. It was hot, we were tired and thirsty, and I saw Mr. Fruit Cart Man peeling some ripe and juicy mangoes. I grew weak in my knees.

Just that second, I saw Daniel’s face panic. He knew I was going to make a run for it.  Along with his camera.

Fresh Fruit Cart 1

Although I could hear him scream: “NO PATI!!! You are going to be left behind!” I ran for it.

Fresh Fruit Cart 2
The fruit cups had watermelon, jí­cama, canteloupe and mangoes. Since Mr. Fruit Cart Man watched me run, he politely suggested I take one fruit cup just like that. But I was dying for one of those mangoes. Plus…, please! If you have tried a Mexican cart style fruit or vegetable, you must know, that without the salt, ground chile and freshly squeezed lime juice, there is no reason to run for it.

I filmed Mr. Fruit Cart Man with the FLIP (sorry friends, took me a year to learn how to upload it, and hopefully my videos will get better too… ) so you can see how beautifully he cuts and shapes the mango… As he was almost done, we heard the train come…

There are many ground chiles you can use. They all add that something that makes the flavor of the fruit come out and pop. There is the typical chile piquí­n.

There are also some liquid chile sauces you can use, and are found in many Fruit Carts. Such as La Valentina, Bufalo, or Cholula. These days, it is incredible, but one can find all of these chile mixes and sauces throughout the US.

That day Mr Fruit Cart Man added a ton of the chile, a bit of the salt and a giant squeeze of the fresh lime juice. By the time he was done, all the travelers had hopped on…

Fresh Fruit Cart 3

I am so lucky, because my monsters waited for me. It was a close call, but we made it.

See, Juju is licking his fingers from that last piece of mango…

Fresh Fruit Cart 4

And we did make it to our next stop…

Fresh Fruit Cart 5

Now that the summer is pumping up, you can make some too…

You will have made a wonder to run home for.

Fresh Fruit Cart main
Print Recipe
5 from 1 vote

Fresh Fruits and Vegetables from the Cart

Every year, just as summer peeks its warm face in Washington DC, I begin to crave fresh fruits and vegetables Mexican street cart style. One of the times when I have enjoyed it the most was last April.  We were traveling through the Copper Canyon route, on a week long trip, from Chihuahua to Sinaloa. We had been waiting at the station in the town of Creel to catch the Chepe train to go to the next town.
Prep Time10 minutes
Cook Time1 minute
Course: Antojos
Cuisine: Mexican
Keyword: Antojo, carrots, Chiles, cucumber, Dessert, Jicama, lime, mango, pineapple, Recipe, tajin, Vegetable, Vegetarian, watermelon
Author: Pati Jinich

Ingredients

  • Any fruits or vegetables that you are craving!
  • Pineapple watermelon, mango, jicama, cucumber, carrots or any of your choice, peeled and sliced or diced
  • Salt to sprinkle throughout
  • Ground spiced up chile such as Tajín, or a sauce like Valentina, Buffalo or Cholula
  • Fresh squeezed lime juice

Instructions

  • Peel and slice the fruits and vegetables. Sprinkle salt and chile to taste. Bathe with fresh squeezed lime juice. Eat up!

Notes

Frutas y Verduras de Carrito

Beans: Frijoles de Olla or Beans from the Pot

Posted on by patiadmin

The uses of beans in Mexican cooking are immense. Although you can buy them already made, if you make them at home they have a much nicer flavor and you will give your kitchen an irresistible smell. You can make a lot of them and refrigerate a batch which should last in the refrigerator for about 4 to 5 days. You can freeze another batch which will last for months.

I will give you two tips, included in the recipe below, if you make them at home:

1. Don’t add the salt in the beginning or it will toughen the beans. Add it at least after an hour of cooking when the beans are already a bit soft.

2. You don’t need to soak them the night before cooking. Yes, that helps to reduce the cooking time, but it is not necessary. If you do soak them, don’t soak them more than 12 to 14 hours, because they may begin to ferment and you will finish with a Chinese rather than Mexican tasting dish.

I like making them with either Black beans, traditional in the South of Mexico, Peruvian beans, which are more used in the Central part of Mexico, or with Pinto beans which are more customary in the North. The latter ones have a creamier feel and more subtle flavor.

Traditionally Frijoles de la Olla are cooked in an earthenware pot. It does impart a special Pueblo style flavor.

Many cooks in Mexican kitchens make them in pressure cookers, as it cuts the time almost in half, but I am a bit weary of them, as I have seen one too many explode!! Plus, cooking beans only requires you to be home for a certain amount of time, you don’t need to do anything but peek in every once in a while to make sure that there is still enough liquid.

I cook mine sometimes in an old earthenware pot and sometimes in a normal large cooking pot. They both work very well.

beans from the pot or frijoles de olla
Print Recipe
5 from 6 votes

Beans from the Pot

The uses of beans in Mexican cooking are immense. Although you can buy them already made, if you make them at home they have a much nicer flavor and you will give your kitchen an irresistible smell. You can make a lot of them and refrigerate a batch which should last in the refrigerator for about 4 to 5 days. You can freeze another batch which will last for months.
Cook Time1 hour 45 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: beans, onion, pati's mexican table, pinto beans, Recipe, refried beans
Servings: 5 cups beans, 2 cups cooking broth
Author: Pati Jinich

Ingredients

  • 1 pound (or about 2 1/4 cups) pinto peruvian or black beans
  • 1/2 white onion about 1/2 pound, outer skin peeled off
  • 10 cups water may add more if necessary
  • 1 tablespoon kosher or coarse sea salt or to taste

Instructions

  • Rinse the beans in cold water and drain. Place them in a big heavy pot and cover with enough water to come up to at least 3″ above the top of beans, about 10 cups of water. Incorporate the onion and bring to a boil. Let the beans simmer, partially covered, for about 1 1/2 hours, until the beans are soft and then add the salt. Don’t add the salt in the beginning or it will toughen the beans.
  • Let them continue simmering, for about another 15 minutes, or until the beans are so soft they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more water. Before eating, remove the cooked onion with a slotted spoon.

Notes

Frijoles de Olla

Beans: Frijoles Colados or Strained Beans

Posted on by patiadmin

The Frijoles Colados or Strained Beans, are what the Yucatecans call Frijoles de Olla that have been pureed and then seasoned by being cooked in sauteed onion. They are cooked just for a couple minutes as they season. So its like a gently seasoned and lightly thickened Bean Puree.

They are like a dish made in between the Bean Puree and the Refried Beans. If you continue to cook the Frijoles Colados, you get to a consistency of a smooth version of Refried Beans.

strained beans or frijoles colados
Print Recipe
5 from 1 vote

Strained Beans

The Frijoles Colados or Strained Beans, are what the Yucatecans call Frijoles de Olla that have been pureed and then seasoned by being cooked in sauteed onion. They are cooked just for a couple minutes as they season. So its like a gently seasoned and lightly thickened Bean Puree.
Prep Time1 minute
Cook Time7 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: beans, beans from the pot, onion, pati's mexican table, pinto beans
Servings: 4 cups
Author: Pati Jinich

Ingredients

  • 1 portion basic bean puree (see basic pureed beans post)
  • 1/2 white onion chopped
  • 3 tablespoons safflower or corn oil
  • Kosher or sea salt to taste

Instructions

  • In a large saute pan over medium heat, pour the oil and heat until hot but not smoking, about 1 to 2 minutes. Add the onions and let them saute for 3 to 4 minutes, until they have softened, become translucent, and have started to slightly brown along the edges.
  • Add a cupful of the basic bean puree at a time, over the sauteed onion, and let them season for 3 to 4 minutes.

Notes

Frijoles Colados

Beans: Basic Pureed Beans

Posted on by patiadmin

Pureed beans are made with Frijoles de la Olla that are placed in a blender or food processor and pureed until smooth. They serve many purposes such as bases for soups and enfrijoladas. But also, they can be seasoned and turned into what the Yucatecan people call Frijoles Colados or Strained Beans.

Frijoles Colados are pureed beans that are seasoned by being cooked and thickened a bit over sauteed onion. If you keep on cooking the Frijoles Colados about 15 minutes more, you get to to have a smooth version of the Refried Beans.

 

basic pureed beans
Print Recipe
4.67 from 6 votes

Basic Pureed Beans

Pureed beans are made with Frijoles de la Olla that are placed in a blender or food processor and pureed until smooth. They serve many purposes such as bases for soups and enfrijoladas. But also, they can be seasoned and turned into what the Yucatecan people call Frijoles Colados or Strained Beans.
Cook Time5 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: beans, beans from the pot, pati's mexican table, pinto beans, refried beans
Servings: 5 cups
Author: Pati Jinich

Ingredients

  • 1 portion Beans from the Pot or 5 cups precooked beans and 2 cups of cooking liquid (including their liquid and enough water to make 2 cups)

Instructions

  • In batches, place beans and their cooking liquid in the blender or food processor and puree until smooth.

Old World and New World: Yellow Rice

Posted on by patiadmin

Though I am no painter, this I know to be true:

Throw in four primary colors onto a painting palette and mix randomly. Whatever combination you come up with, there will be a Mexican rice that catches the spirit of those tones.

Red rice, cooked in a rich base of tomato puree, onion and garlic, and sometimes chopped vegetables.  Depending on the cook and the style, sometimes red rice may end up a bit on the orange side. Green rice, either based on Poblano chile, cilantro, parsley or a combination of those, giving a beautiful range of flavors along those grassy lines.  Black rice, seasoned with cooking broth from beans in the pot. White rice, the classic yet flavorful Mexican take that can be an unpretentious yet comforting side to almost anything. And we are not even getting started.

What many people don’t know is that Mexico also has its versions of 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.

Yellow Rice 1
But given saffron’s high price tag, many cooks opt for achiote which is ridiculously cheap. Although it can be sometimes a bit hard to find in mainstream stores, most Latino, international or ethnic stores have it. You can always opt to click an online button to find it too…

With a similar color, and the same range of flavors, achiote seeds are a great substitute.

Yellow Rice 2
The difference aside from price, is the way in which both ingredients are used to bring out their unique flavors, aromas and colors, when making rice.

Saffron threads are soaked in water…

Yellow Rice 3
…and added to the rice after it has been sauteed in oil and the broth poured on top….

Achiote seeds, instead, are sauteed in oil for 2 to 3 minutes. Once they paint the oil and let out their flavors, they are removed with a slotted spoon before they become too bitter and right before the rice is poured in the pan. Some cooks dilute powdered achiote seeds in water, which can also be found in some stores, and do the same as with saffron. I prefer the version that uses the whole seeds much more.

Both ingredients, one from the Old World and one from the New World, have hard to describe flavors that somehow escape my words. But let me give it a shot: A bit smokey, a bit pungent, a bit bitter and strong, with a defined personality. What’s more, both ingredients help make an exotic, beautiful and tasty Yellow rice.

Here is a take on the saffron based rice that I love and that won over a great crowd. Try it, then you can tell me if it is really that good, or it may very well be that the great crowd had been waiting too long to eat during class, and that’s why they liked it so.

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

Chipotle Guacamole for any Party (or Disaster)

Posted on by patiadmin

I am not one to prepare for disasters.

People can tell me a thousand times that severe thunderstorms are approaching, that a dry spell is forcasted or that a shortage of something essential like water (or coffee) will happen, and no, I will not be among the first to run for shelter nor stock up on provisions. I don’t know if it is my continuous belief that despite humps and downs eventually things turn out OK or if I am lacking an alarm button…I just don’t panic.

When I took it as a serious matter to go to the grocery store in the middle of my work day, at a rather inconvenient time, it wasn’t because there is a strong snowstorm coming (though my boys did give me an absurdly long grocery list to prepare for it), it was because we ran out of Mexican avocados.

The grocery store was wild: an insane crowd was moving around the isles, lines like I have never seen at the cashiers and empty shelves throughout. But oh!…there they were: some beautiful ripe Mexican Hass avocados waiting for me to bring them home.

Although we use avocados at home for an infinity of things… we also love guacamole. It just never gets old around here, nor I think, anywhere. Yet, one of the versions I like the most uses Chipotle Chilies in Adobo instead of fresh Jalapeños or Serranos.

Chipotle Guacamole 1

The creamy, silky and mild nature of the avocados takes a jump into the sky when paired with the smoky, spicy, rich and complexly flavored Chipotles in Adobo.

It may be that avocados work so well with chiles, because avocados are one of their natural soothing counterpart: the spicy element in chiles called capsaicin which is an oily substance, dissolves best in other oily elements, alcohol or milk products. Avocados, being oily in such a wholesome way are the remedy to the heat in the same bowl. This being said, if you feel like pumping up the heat and flavor by adding more chipotle chiles, you may want to pair this guacamole with a nice cold beer. And while you are at it, why not scoop some Mexican style cream or sour cream on top of the guacamole too. YUM.

Needless to say, this recipe takes less than 5 minutes to prepare. But most importantly given the date, this is my loved contribution for your Super Bowl gathering… whether it turns out to be a disaster or a party (!).

Make extra portions as it flies as soon as you mix it all up. And since no guacamole is complete without corn tortilla totopos or chips, here is a link to help you make some at home.

Print Recipe
5 from 1 vote

Chipotle Guacamole

Although we use avocados at home for an infinity of things… we also love guacamole. It just never gets old around here, nor I think, anywhere. Yet, one of the versions I like the most uses Chipotle Chilies in Adobo instead of fresh Jalapeños or Serranos.
Prep Time5 minutes
Course: Antojos, Side Dish
Cuisine: Mexican
Keyword: Antojo, Avocado, chile, chipotles in adobo, cilantro, guacamole, lime, onion, Recipe, Salsa, tortilla chips, Vegetarian
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 large ripe Mexican avocados about 1 1/2 lb, halved, seeded, meat scooped out and diced
  • 1/3 cup white onion chopped
  • 1/3 cup roughly chopped cilantro
  • 2 tablespoons lime juice freshly squeezed
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons Chipotles in adobo sauce seeded and chopped, more if desired
  • Tortilla chips toast squares, pita chips, crackers or vegetable sticks, optional

Instructions

  • Gently mix ingredients in a bowl and serve.
  • Guacamole can be prepared up to 12 hours in advance if covered and stored in the refrigerator. Eat on its own, as a side, as a topping, or scooped with tortilla chips, toast squares, pita chips, crackers or vegetable sticks.

Notes

Guacamole al Chipotle

More Chorizo to Love

Posted on by patiadmin

Right off the bat, you must understand: I heart chorizo. Especially the kind I grew up eating in Mexico. It comes in deep-burnt-reddish links of fresh, moist, exotically seasoned ground meat that, once fried, becomes crisp and filling bites with bold flavors and a thousand uses. My oldest son’s quick choice for breakfast is chorizo fried until it browns and crisps, with a side of white toast.  Add some lightly beaten eggs as the chorizo is starting to brown and some ripe and creamy avocado slices on the side, and that’s my kind of rich-tasting brunch dish. Of course chorizo is delicious in sandwiches, in tacos and quesadillas, on top of enchiladas, in mashed potatoes, as a topping for heartier salads, in some of the tastiest bean dishes I have tried, in pastas with a ton of personality and on pizzas with pickled jalapeño peppers on top.

I am really trying to stop myself here…

When I moved to the United States, more than a dozen years ago, I was thrilled to find chorizo in international grocery stores. Lately, I have been intrigued and surprised to see that my Mexican chorizo is now accompanied by many other kinds in the refrigerated sections of bigger, more mainstream stores: Argentine, Colombian, Guatemala, Salvadoran and Honduran chorizos have arrived. Like the Mexican kind, some of those varieties are being made with chicken, turkey or beef in addition to pork. There is even kosher chorizo, made with beef, at Koshermart in Rockville and vegan chorizo at Trader Joe’s (which I haven’t felt the urge to try). Many come in spicy, spicier, spiciest and hotter than hot.

Through Sunday afternoon asados, or grilling parties, at friends’ houses and trips to Argentina, I had become familiar with the garlicky chorizo Argentinians are so proud of. But I was clueless about the other kinds. So I shocked my regular grocer by buying a variety of links, then cooked them at home to sample the differences, filling my kitchen with chorizo-tinged smoke. Later, on a cold and rainy day in November, I set out to explore the chorizo universe, including local manufacturers, in this part of the Americas.

It was clear from the start that Latin chorizos share a common difference from Spanish ones. Most Latin chorizos are made with heavily spiced, freshly ground meat, and the must be cooked. Spanish chorizos typically are dried and smoked cured links of chopped meat, seasoned mainly with garlic and paprika; they tend to be ready-to-eat and have a salami-like soft and chewy bite.

Although Spaniards introduced the pid and the techniques of making chorizo to most of Latin America, through the centuries chorizos were adapted with local flavors and ingredients. (The Spaniards, for their part, borrowed paprika from those new lads and made it one of their signature chorizo seasonings.) Interestingly, the version that took root in Latin soil was raw and uncured, which is the least-common kind in Spain.

Latin chorizos differ greatly from one another in flavor. Mexican is the spiciest of the lot. It also has the most complex layering of flavors, and I won’t deny that it’s my favorite. Mexican chorizos can have variations as well, but they generally contain dried chili peppers such as ancho, pasilla, guajillo and/or chipotle; a mix of spices that might include oregano, cumin, thyme, marjoram, bay leaf, cinnamon, coriander seed, allspice, paprika, achiote and cloves; most times garlic and sometimes onion; and always vinegar, which makes the meat flake or crumble as it browns and gives it a welcome hint of acidity.

If you like really spicy sausage, Chorizo Cabal of Fairfax produces a Mexican one called Perrón, which translates from Mexican-Spanish slang as brave or aggressive. It’s clear as soon as you see the label: A fierce dog looks ready to give you the bite of your life.

For a chorizo that isn’t spicy but has a colorful pungency, the way to go is Salvadoran. That happens to be the favorite of Clifford Logan Jr., vice president of the Logan Sausage Co. in Alexandria. His company sold 50,000 to 60,000 pounds of its Latin-style fresh chorizos in the Washington area last month. Logan is so passionate about chorizos that when asked to describe them, he seemed to be poetically describing bottles of wine: “The Salvadoran,” he began, with a deep romantic sigh and a sudden distant gaze, “has a robust flavor and a subtle finish.”

It seems that around Washington, Mexican and Salvadoran chorizos have been wrestling for bragging rights for a long time. Chorizo Cabal sells more Salvadoran chorizo than Mexican (except in grilling season, when the Argentine chorizo is most popular); Logan Sausage sells twice as much Mexican chorizo as Salvadoran. But the choice has as much to do with flavor and recipes as with the local immigrant population and the popularity of each cuisine. Companies often start to produce chorizos based on where the owner or employees come from; immigrants nostalgic for the flavors of home find a way to replicate their native recipes.

The companies’ Mexican, Honduran and Salvadoran chorizos are made with vinegar, yet the Honduran kind is much more sedate. The Guatemalan, Logan says, is somewhere in between the Salvadoran and Honduran, flavor-wise. Betty Guerrero, who runs Chorizo Cabal, agrees, and revealed to me that a bit of spearmint is added to Cabal’s Guatemalan spice mix. Colombian chorizo is plain and quite salty. The Argentine kind has white wine and a heavy dose of garlic in its mix, as well as oregano, nutmeg and a bit of cayenne or crushed red pepper flakes. It seems to me that Argentine-style chorizo really lets the flavor of the meat shine through. (See “Use this for that,” above.)

Of course, different brands and regions have different variations, which some purists question, especially when borders are crossed. Guerrero says, “My mother tells me that this is not the way chorizo is made in Mexico, that I am changing the ingredients, that I am changing its ways.” But Guerrero, an experienced chorizo maker, says her company sells about 50,000 pounds of chorizo per month.

One thing I have noticed is that chorizos made in the United States have less fat than those I knew and ate in Latin America. Logan and Guerrero confirmed that, saying their chorizos are made with no more than 20 percent fat. Typically, Mexican chorizo contains at least 30 percent fat. Whole Foods Market makes its own chorizo with no more than 15 percent fat, according to company spokeswoman Katie Hunsberger.

Another thing purists might question is why parts of the chorizo-making process are simplified here. For example, chorizo shops in Mexico soak and puree whole dried chili peppers and add fresh garlic and onion. Chorizo makers here, including Cabal and Logan, generally use custom-made prepared spice mixes that come with already-ground chili peppers and dehydrated garlic.

According to these producers, the mixes not only are convenient but also help ensure quality: “Dried garlic imparts flavor and doesn’t turn black as quickly as fresh garlic does,” Clifford Logan says. They also promote consistency. Hunsberger says that Whole Foods works with Barron’s spices to create a spice mix for its house brand.

No wonder chorizo makers are hesitant to share ingredient information. Their recipes are treated as highly classified state secrets that outsourced spice companies are legally forbidden to share. Dealing with such sacred formulas also may explain why many chorizo companies have longstanding and loyal employees.

Or maybe they just heart chorizo, like me.

Article written for and published by The Washington Post click here. 

Cowboy Charro Beans
Print Recipe
4.75 from 8 votes

Cowboy Charro Beans

Cowboy Charro Beans recipe from Pati's Mexican Table Season 1, Episode 2 “Foods of the Mexican Revolution”
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: bacon, beans, black beans, Chorizo, jalapeno, pati’s mexican table, Peruvian beans, pinto beans, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 oz sliced uncooked bacon chopped
  • 8 oz fresh uncooked Mexican chorizo casings removed, chopped
  • 1/2 cup white onion chopped
  • 1 jalapeño pepper finely chopped more or less to taste, seeded if desired
  • 1/2 lb roma tomatoes about 2 to 3 tomatoes, chopped
  • 1 tsp kosher or sea salt plus more as needed
  • 5 cups cooked pinto beans and their cooking liquid or substitute with black or Peruvian beans

Instructions

  • Cook the bacon in a large, deep skillet over medium-high heat for 3 to 4 minutes, until it is lightly browned and starting to crisp. Add the chopped chorizo; cook for 4 to 5 minutes, until it starts to brown and crisp. As it cooks, use a wooden spoon or spatula to break it into smaller pieces.
  • Add the chopped onion and jalapeño; mix well and cook for 1 or 2 more minutes, letting them soften a bit. Add the tomatoes and mix well; cook for 3 to 4 minutes, stirring, until the tomatoes soften and appear mushy.
  • Add the cooked beans and their cooking liquid; mix well and reduce the heat to medium. Cook for 8 to 10 minutes, until the beans are moist but not soupy. Add a bit more water if needed. Taste, and add more salt to your taste. Serve hot.

Notes

Frijoles Charros con Tocino y Chorizo
Mexican style pasta
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5 from 4 votes

Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream

Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream recipe from Pati's Mexican Table Season 1, Episode 9 “Chorizo”
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, chipotles in adobo, Chorizo, mexican crema, pasta, pati’s mexican table, queso fresco, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 lbs ripe Roma tomatoes about 6 to 8 tomatoes
  • 1 medium clove garlic
  • 1/2 cup tomato cooking liquid
  • 1/2 medium white onion coarsely chopped (about 1/2 cup)
  • 3/4 tsp kosher or sea salt
  • 1/4 tsp freshly ground black pepper
  • 8 oz fresh uncooked Mexican chorizo casings removed and coarsely chopped
  • 1 tbsp safflower or corn oil
  • 8 oz dried spaghetti, angel hair or fettuccine broken into smaller pieces
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 to 2 tbsp sauce from canned chipotles in adobo plus 1 whole canned chipotle chile for more heat (optional)
  • 6 oz queso fresco, farmer’s cheese, or a mild feta crumbled
  • Mexican or Latin cream as much as needed (!) or substitute for creme fraiche or sour cream
  • 1 ripe Mexican avocado halved, peeled, cut into slices

Instructions

  • Place tomatoes and garlic in a medium saucepan. Add water to cover and bring to a boil over medium-high heat. Simmer for about 10 minutes, until the tomatoes are thoroughly cooked, they look mushy and the skins have started to come off.
  • Transfer the tomatoes, 1/2 cup of the cooking liquid and garlic to a blender along with the onion, salt and pepper. Let cool slightly and puree until smooth.
  • Cook the chorizo in a large, deep skillet over medium-high heat for 5 to 6 minutes, until it has browned and crisped; use a wooden spoon or spatula to break it into smaller pieces as it cooks. Use a slotted spoon to transfer the cooked chorizo to a bowl.
  • Add oil to the same skillet used to cook the chorizo, over medium-high heat. Add the spaghetti or fettuccine pieces and cook for a few minutes, stirring often, until the pasta changes color and starts to brown. Do not let it burn!!
  • Pour the tomato puree on the pasta. Cook for about 5 minutes, stirring often, until the sauce thickens and the color darkens to a deeper red. Add the chicken broth, bay leaves and adobo sauce, plus a whole chipotle chile in adobo, if desired.
  • Mix well, cook uncovered for 10 to 12 minutes, stirring often to keep the pasta from sticking, until the pasta is cooked through and the tomato sauce has thickened considerably. Discard the bay leaves.
  • Add the chorizo and stir to incorporate. Divide among individual plates; serve hot, topped with crumbled cheese, fresh cream and avocado slices.

Notes

Fideo Seco
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4.58 from 7 votes

Potato, Scallion & Chorizo Crispy Tacos

Potato, Scallion & Chorizo Crispy Tacos recipe from Pati's Mexican Table Season 1, Episode 9 “Chorizo”
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chorizo, corn tortillas, pati’s mexican table, potatoes, salsa verde, scallions, Taco
Servings: 5 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 lb red bliss potatoes peeled and cut into 1-inch pieces
  • 8 oz fresh uncooked Mexican chorizo sausage casings removed, coarsely chopped
  • 8 scallions white and light green parts thinly sliced (1/2 cup)
  • 1 tsp kosher or sea salt or more to taste
  • 10-12 Corn tortillas
  • safflower oil for frying
  • Salsa verde or any salsa of your choice

Instructions

  • Bring a medium pot of water to a boil over medium-high heat. Add the potato pieces, once the water returns to a boil, cook for 10 to 12 minutes or until the potatoes are tender. Drain.
  • Place the chorizo in a large skillet over medium-high heat. As it cooks, use a wooden spoon or spatula to crumble it into smaller pieces. Once it browns and crisps, 5 to 6 minutes, add the scallions and stir to combine; cook for about 1 minute or until the scallions begin to soften.
  • Add the cooked potatoes and salt, mashing them into the chorizo mixture with a potato masher or a wooden spoon, for about 1 minute until well combined. Remove from the heat. Taste, add salt as needed.
  • Heat a dry, medium skillet over medium heat. Warm the tortillas in the skillet one at a time for 15 to 30 seconds on each side, to soften them for rolling and so they will not crack as you assemble tacos.
  • Place a few tablespoons of the filling on the center of each heated tortilla, and roll, as tightly as you can, into a taco. Insert a wooden toothpick through taco pairs, through the seams to help them retain their roll shape as they cook. When they have all been rolled, finish the tacos by either frying or toasting them.

To fry the tacos:

  • Pour enough oil into a large skillet to a depth of about 1 inch, place over medium heat. Once the oil is hot, 4 to 6 minutes, fry the tacos in batches, placing them in the skillet, without crowding them. They oil should be bubbling as they cook. Cook for about 2 to 3 minutes on the first side, until the bottom and sides have crisped and turned golden. Use tongs to turn over the tacos, cook for another 2 to 3 minutes. Transfer them to a plate lined with paper towels. Continue until all the tacos have been fried.

To toast the tacos:

  • Heat a large, dry skillet or comal over medium heat. Working in batches, place the tacos in the skillet. Let them toast and heat for about 3 to 4 minutes or until the tacos are browned and crisped, then flip to the other side and toast until evenly browned and crisp.
  • Remove all toothpicks; serve warm.

Notes

Taquitos de Papa, Cebollita y Chorizo
sweet potato salad
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4.60 from 5 votes

Warm Sweet Potato Salad with Chorizo

Warm Sweet Potato Salad with Chorizo recipe from Pati's Mexican Table Season 1, Episode 9 "Chorizo"
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Salad
Cuisine: Mexican
Keyword: Chorizo, cilantro, jalapeno, orange juice, pati’s mexican table, sweet potato
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 lbs sweet potatoes peeled and cut into bite-size chunks, about 3 large sweet potatoes
  • 3 tbsp olive oil
  • 1 cup orange juice preferably freshly squeezed
  • 1/2 tsp brown sugar
  • 3/4 tsp kosher or sea salt
  • 1/4 tsp freshly ground black pepper
  • 8 oz fresh uncooked Mexican chorizo, casings removed and coarsely chopped
  • 1 jalapeño pepper stemmed and seeded if less heat is desired
  • 1/3 cup red onion chopped
  • 1/3 cup cilantro chopped

Instructions

  • Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces, once it comes back to a boil, reduce the heat to medium; simmer for about 10 minutes, until almost tender and a knife can go through without breaking a piece. Drain, and transfer to a baking dish large enough to hold the pieces almost in a single layer.
  • Preheat oven to 400 degrees.
  • Whisk together orange juice, oil, sugar, salt and pepper in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after about 10 minutes, until the potato pieces have started to brown and the sauce has thickened. Remove from the oven.
  • Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5 to 6 minutes, when it has nicely browned and crisped, use a slotted spoon to top the hot sweet potatoes.
  • Sprinkle the jalapeño, red onion and cilantro on top, and toss gently to combine. Serve warm.

Notes

Ensalada Calientita de Camote y Chorizo

Guest: Cristina Potters’ Refried Beans

Posted on by patiadmin

In this post, I have invited Cristina Potters to be a guest and share one of her favorite recipes. Cristina is the author of Mexico Cooks!, a culinary and cultural website about all things Mexico. She is also known for giving outstanding tours. 

A Chicago native who arrived in Mexico in 1981, she was first a social worker in Tijuana.  Now, after 30 years, she is a permanent fixture in Morelia, Michoacan.  She learned the cuisines of the central highlands of Mexico from the Mayoras (Michoacan home cooks). Now, without further ado, here is Cristina…

I’d like to offer my personal recipes for frijoles refritos and frijoles de la olla. The following recipe for refried beans is not only simple and delicious; it converts people who turn up their noses at ordinary refried beans into folks who insist on another helping!

Christina Potters Refried Beans 1

In central Mexico, the most commonly eaten bean is the peruano (peh-roo-AH-noh), an oval, yellow bean that cooks to a pale beige color with a creamy consistency.  I like frijoles de la olla (freshly cooked beans, straight from the pot) served with a big spoonful of salsa fresca (chopped tomato, minced onion and chile serrano, salt, and roughly chopped cilantro).  I often steam white rice, fill a bowl with it, add frijoles de la olla, salsa fresca, and crumble cotija cheese and call it comida (main meal of the day).

Cristina Potters Refried Beans 2

For breakfast, I often prepare frijoles refritos (refried beans).  Served with scrambled eggs, sliced Mexican avocado, and a stack of hot tortillas, beans are a great way to start the morning.

Here’s some fun bean trivia: frijoles refritos doesn’t really mean ‘refried’ beans. Mexican Spanish often uses the prefix ‘re-‘ to describe something exceptional.  ‘Rebueno’ means ‘really, really good’.  ‘Refrito’ means–you guessed it–well-fried.

Frijoles de la olla are very easy to cook and the fresh-cooked flavor is a million times better than canned beans! In my kitchen I prepare about a pound of dried beans at a time.  After cooking, I serve some as frijoles de la olla, prepare some as refried beans, and freeze the rest in plastic sandwich bags.  The cooked beans and their pot liquid freeze very well.

To make frijoles de la olla, the traditional cooking method I use has no onions, no garlic, no salt, and no other seasonings–just water and dried beans. First, pick carefully through your beans.  Put the cleaned beans in a strainer and wash well under running water.  Now, to soak or not to soak?  I have tried both soaking and not soaking and have noticed that the cooking time is about the same either way. I never soak my beans.  My olla de barro (clay bean pot) holds about a half kilo of frijol plus enough water to cook them.  If you don’t have an olla de barro, a heavy metal soup pot will work almost as well.  After the beans are in the pot, add 6 to 8 cups of cold water.

Over a high flame, bring the pot of beans to a rolling boil.  Turn the flame to a medium simmer and cover the pot.  Allow the beans to cook for about an hour and check the water level.  If you need to add more water, be sure it is boiling before you pour it into the bean pot; adding cold water can cause the beans to toughen.  Continue to cook the beans until, when you bite into one, it is soft and creamy.  The pot liquid will thicken slightly.

Cristina Potters Refried Beans 3(Frijoles de la Olla, already cooked over the fried chilies, ready to be turned into refried beans)

Now’s the time to salt your beans–after cooking, but while the beans are still hot. I use Espuma del Mar (Mexican sea salt from the state of Colima) for its wonderful sweetly salty flavor, but any salt will do.  Add a little less salt than you think is correct–you can always add more later, and you don’t want to over salt your beans.

If you live in the United States or Canada, you’ll want to order the fabulous heritage dried beans sold by Rancho Gordo.  Its owner, my friend Steve Sando, has nearly single-handedly brought delicious old-style beans to new popularity in home and restaurant kitchens.  If you’ve tasted ordinary beans and said, “So what?”, try Rancho Gordo beans for a huge WOW! of an eye opener.

Following is a recipe for turning these frijoles de la olla into refried beans.

Cristina Potters Refried Beans 4 (Refried beans ready to eat)

 

Christina Potters Refried Beans Main
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4 from 4 votes

Refried Beans

I’d like to offer my personal recipes for frijoles refritos and frijoles de la olla. The following recipe for refried beans is not only simple and delicious; it converts people who turn up their noses at ordinary refried beans into folks who insist on another helping!
Prep Time2 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: beans, Peruvian beans, pinto beans, refried beans, serrano chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 cups recently cooked frijoles peruanos de la olla
  • 1 or 2 chiles serranos depending on your heat tolerance
  • 1 or 2 tablespoons lard or vegetable oil -- preferably lard and definitely NOT olive oil
  • Bean cooking liquid
  • Sea salt to taste

Instructions

  • Melt the lard in an 8-inch skillet. Split the chile(s) from the tip almost to the stem and add to the melted lard. Saute over a medium flame until the chile is dark brown, almost black. Allow the lard or oil and chile to cool a bit before the next step.
  • Now add the beans and a little of the bean liquid. When the beans begin to simmer, mash them and the chile with a potato or bean masher until they are smooth. Add more liquid if necessary to give the beans the consistency you prefer. Add sea salt to taste, stir well, and serve.

Notes

Frijoles Refritos

Sweet potatoes with orange-piloncillo syrup and chile de árbol

Posted on by patiadmin

Our friends Tamara and Sean are crazy foodies and fans of the richness and versatility of chilies. So after receiving the invitation to join them next week for their Thanksgiving feast, I started playing with options on what to bring; with chilies of course.

This is one of the things I came up with and can’t wait for them to try:  creamy and soft sweet potatoes bathed in a buttery orange-piloncillo syrup sprinkled, with toasted chile de arbol. How good are they? That fork in the picture I just shot accounts for my third consecutive serving today. How easy are they to make? Read below…

sweet potatoes
I am fond of sweet potatoes. Called camotes in Mexico, and eaten since Pre-Hispanic times, they tend to be eaten with a sweet spin. The most popular versions are either steamed and drizzled with sweetened condensed milk, honey or syrup as the plantains I recently posted; or cooked into a sweetened paste, molded, caramelized and turned into addictive candies.

However, they are also cooked in many other ways. Through my travels and research I have tasted them in soups, puddings, warm salads, purees and even flans. Yet one of my favorite versions is how my mother makes them.

syrup ingredients for sweet potatoes with chile de arbol

She boils, peels and slices them. Then she adds chunks of butter, brown sugar or piloncillo, chile de arbol and into the oven they go. I started from her idea, but opted to make a syrup with what you see in the photo above: butter, brown sugar or shredded piloncillo, orange and lime juice for an extra layer of flavor.

Its simple: just place those ingredients in a saucepan over medium-low heat. Once the butter dissolves, let the mix turn into a light syrup, which takes about 4 minutes of gentle simmer. This syrup is so good, it could be drank out of a cup…

Instead of drinking it all…  you can drizzle most of it over the sliced sweet potatoes in a buttered baking dish. For an incredibly earthy, deep and spicy kick, sprinkle some toasted and chopped chile de arbol on top.

If you are not familiar with the chile de arbol, this is what they look like.

chiles de arbol

Chile de arbol have become widely available outside of Mexico. They are thin, elongated, have a beautiful red/orange color, and are spicy with a rich, deep flavor.

To use them for this dish just remove the stems, make a slit down their sides and take the seeds off. See how I am opening them up? The seeds just come right off. It takes a minute.

opening chile de arbol

In an already hot dry skillet or comal set over medium-low heat (takes 3 to 4 minutes to heat up), toast the chilies for about 20 to 30 seconds on each side. Their inner skin will become opaque, they will let some aroma loose, and their outside skin will gain a toasty dark brown tan. Be careful not to let them burn all over.

They should look similar to this…

toasted chiles de arbol

Then, just give them a friendly chop. And after you do, wash your hands with soap and water… you don’t want to rub your eyes with chile de arbol. If you made more than you need, store them in a closed bag or container. They will keep forever.

Once you drizzle the syrup and sprinkle the chopped chile de arbol, add a bit of salt on top. Place in a 425 degree oven for 15 to 20 minutes. And you are set.

sweet potatoes with chile de arbole in baking dish

Ok, that’s before my fork went in!  These are sweet potatoes with a delicious citrusy sweet spin and a flavorful spicy kick.

By boiling the sweet potatoes before placing them in the oven, you are getting a creamy and soft texture that can’t be achieved by just roasting them in the oven. The quick finish in the oven, thickens the syrup further as it gives the already soft sweet potatoes a nicer outer finish. It is a great combination. I might as well finish what’s on the plate…

Pati Jinich sweet potatoes with chile de arbol
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4.80 from 5 votes

Sweet potatoes with orange-piloncillo syrup and chile de árbol

This is one of the things I came up with and can’t wait for them to try:  creamy and soft sweet potatoes bathed in a buttery orange-piloncillo syrup sprinkled, with toasted chile de arbol. How good are they? That fork in the picture I just shot accounts for my third consecutive serving today. How easy are they to make? Read below…
Prep Time10 minutes
Cook Time45 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: chiles de arbol, lime, orange juice, piloncillo, Potato, Recipe, sweet potato, Vegetarian
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 pounds sweet potatoes
  • 1/2 cup orange juice preferably fresh
  • 2 tablespoons fresh squeezed lime juice
  • 3/4 cup grated piloncillo or brown sugar
  • 1/4 cup 2 ounces unsalted butter
  • 4 to 6 chiles de arbol stems and seeds removed, toasted and chopped
  • 1/4 teaspoon kosher or sea salt more or less to taste

Instructions

  • Rinse and scrub the sweet potatoes. Place them in a large pot, cover them with water, over medium heat. Once it comes to a boil, reduce heat to low, cover the pot, and let it simmer for about 25 to 35 minutes. You will know they are ready, just like with boiling potatoes, when the tip of a knife can easily go through. Drain and let cool.
  • Remove the stems from the chile de arbol, make a slit down their sides and take out the seeds. On a preheated comal or dry skillet over medium-low heat, toast the chiles for about 20 to 30 seconds per side. Their inner skin will have become opaque and the outer skin will achieve a brown tan. Be careful to not let them burn.
  • To make the syrup, place the butter, piloncillo or brown sugar, orange and lime juice in a sauce pan over medium-low heat. Once the butter dissolves, let it simmer 4 to 5 minutes until it gains a light syrupy consistency.
  • Preheat the oven to 425 degrees and butter a baking dish (I use a 9" x 13").
  • Once the sweet potatoes have cooled, peel and slice them into about 1/2 to 1 inch rounds. Layer them in rows, pour the syrup on top, sprinkle the toasted and chopped chile de arbol and sprinkle some salt on top. Place the dish in the oven and bake anywhere from 15 to 20 minutes. Halfway through, spoon some of the syrup on top of the sweet potatoes. Bake them until the syrup has thickened to your liking and they have achieved a glazed crust. They are specially delicious if eaten while still hot.

Notes

Camote con Jarabe de Piloncillo y Chile de Arbol

Zucchini Torte for You and Me (and turns out my mother too)

Posted on by patiadmin

Each time a vegetable torte is included in the menu of one of my classes, I have noticed a similar trend: tortes have a warm and friendly reception, that turns into a loving embrace once participants make the recipe at home and find out they want to make it again and again.

Not to be confused with the other kind of tortas, (tortes translates to tortas in Spanish…) Mexico’s favorite sandwich made with a crispy bread roll adapted from the baguette; tortes are a cross between a fluffy and moist bread, a savory pudding, and now that I think of it, also a souffle.

Although there are quite a few variations, tortes have a few things in common. For one thing, they are easy to prepare. Next, they are versatile since they can be a side to both dry or saucy entrees, they can become the main dish accompanied by a salad and they can travel solo in grand style. What’s more, and crucial around home, they help eager parents deceive picky eaters who don’t like vegetables that much.

Zucchini Torte 1

(Two kinds of zucchini posing in my backyard)

Tortes swaddle vegetables in a comforting cushion of eggs (sometimes beaten separately), one or another kind of flour, at times milk, cream or cheese and a nice dose of sugar, some salt, and depending on the spin, other spices. Despite the variations, the signature of each torte is typically given by the vegetable that predominates. The most common ones that come to mind are pea, carrot, spinach, zucchini and corn. The last two are the ones I repeat the most and since I found such beautiful zucchini in the market yesterday, that’s what is going in the mixer today.

Zucchini Torte 2(The zucchini mostly found in Mexican markets, calabacita italiana, sometimes called Pipian in Latin stores throughout the US.)

Though in Mexico the zucchini that is mostly used is the calabacita italiana, which translates to italian zucchini, the one I find most often in the US is the larger, dark green zucchini. The first is smaller, a bit rounder, with a lighter green color speckled with cream. The second tends to be longer and with a deeper, darker and more uniform green color. Both work just as well, but the first tends to be a bit milder and sweeter than the latter.

There are countless ways in which calabacitas, or different kinds of zucchinis, are used. It may just be one of the most used vegetables in Mexican cooking. And all of its parts are used: the vegetable, the shoots (especially in tasty soups) and the seeds.

grating(While my youngest son loves to mash away with the molcajete, or anything else, my oldest has graduated to use the grater, which he does with worldly pride.)

Making this torte is as simple as can be: Grate and drain the zucchini.

grated zucchini
(Grated and drained zucchini. You can use a cheese cloth or a strainer and squeeze the juice out with your hands or a spoon)

Then mix it with the already beaten butter, eggs, a mix of rice flour, baking soda, baking powder, pinch of salt and sugar.

Then, into the oven, and that’s it.
zucchini torte mix
(There you go, a dangerous shot from an unexperienced photographer to give you that close up…)zucchini torte
(The zucchini bread before adding the powdered sugar, my preferred topping.)
I have been making this torte for quite some time now. The original recipe comes from Diana Kennedy’s The Art of Mexican Cooking, but it has gone through some adaptations over time.

And from what I can tell, it is about to go through even more: I was nicely surprised last week when I brought it to Ilana’s dinner. As she asked for details on it, she screamed out loud: Its gluten free! Thanks to the rice flour, which also gives the torte such a welcome grainy texture. So I called my mother to say I had accidentally found something else she can make, as she eats gluten free. As I described it, she decided it would be irresistible with grated Mexican Manchego, a cheese similar to Monterey Jack, on top. Turns out, it makes for a deliciously tanned, crispy cheesy top. Who can say no to that?

Though Diana Kennedy likes to eat it with a spoonful of creme fraiche seasoned with salt and pepper on top, I prefer to eat it with powdered sugar. But please, go ahead and choose what you are in the mood for…

Zucchini Torte main
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4.60 from 5 votes

Zucchini Torte

Each time a vegetable torte is included in the menu of one of my classes, I have noticed a similar trend: tortes have a warm and friendly reception, that turns into a loving embrace once participants make the recipe at home and find out they want to make it again and again. Not to be confused with the other kind of tortas, (tortes translates to tortas in Spanish…) Mexico’s favorite sandwich made with a crispy bread roll adapted from the baguette; tortes are a cross between a fluffy and moist bread, a savory pudding, and now that I think of it, also a souffle.
Prep Time10 minutes
Cook Time40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: mexican crema, pati's mexican table, Recipe, rice flour, Torta, Vegetarian, Zucchini
Servings: 10 to 12 people
Author: Pati Jinich

Ingredients

  • 1 1/2 pound zucchini ends trimmed, grated and strained, about 4 cups
  • 1/4 pound plus 4 tablespoons unsalted butter
  • 3 eggs at room temperature
  • 1 1/2 cup rice flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch Kosher or sea salt
  • 1/3 cup sugar
  • Powdered sugar optional
  • Creme fraiche or Mexican style cream seasoned with salt and pepper, optional

Instructions

  • Butter a 9x12 baking pan. Heat the oven to 350 degrees and place the rack in the middle of the oven.
  • Trim the ends off the zucchini and grate. Place in a colander and strain the juice either pushing with your hands or the back of a spoon, set aside.
  • In a bowl combine the rice flour, baking soda, baking powder and salt.
  • In a mixer, beat the butter at medium high speed for a couple minutes until creamy. Reduce the speed to low and incorporate the eggs one by one. After each egg add about 1/3 of the flour mixture, keep beating until thoroughly mixed. Lastly, add the strained zucchini and the sugar. Beat for another minute until the batter is well mixed and pour onto greased baking dish.
  • Place into the oven and bake for 40 minutes or until torte starts to show a nice golden tan and a toothpick comes out a bit moist but not wet. Remove from the oven, cut in squares and serve.
  • It can be eaten with sprinkled powdered sugar on top for a nice sweet spin, or with spoonfuls of creme fraiche or Mexican style cream seasoned with salt and pepper. Can be eaten hot, warm or cold. If there is any left, it can be kept covered outside of the refrigerator for a couple days.

Notes

Torta de Calabacitas

Three tasty ways to eat ripe plantains

Posted on by patiadmin

Ay, ay, ay! Patita, espérate mamacita! My nanny repeated, as she snatched the hot plantain tightly wrapped in aluminum foil, from my hands. Her hands were more resistant, she insisted, as they were older and had cooked so much. She would hold my chosen package with an open hand, so the camotero (sweet potato street cart man, who also sold plantains) could tear up the foil. As the steam flew up to the skies, he poured a more-than-any-child-could-wish-for amount sweetened condensed milk… and so it fell, sweet ounce, by thick ounce, onto that moist, rich, filling and immensely satisfying treat. Sheer joy, that was.

I devoured it in what seemed a couple bites, just to lick the last but yummiest remains from the crumbled foil. There we were, standing on the street corner where my family lived, mischievously laughing: it was already getting dark, almost dinnertime, and no, no, no, I wasn’t supposed to be having any. Oh dear, how I miss that woman! Now every time I eat a plantain, I get a sparkle of that sheer joy.

So I understand my boys when they rush out to the street, their heartbeats pumping so loud I can clap their rhythms, as I scream out wait, wait, wait!, as that annoying ice cream truck song approaches. Yes, right before dinner, thank you Mr. Ice Cream Man. I once felt that too, with an even more shrilling whistle coming out from the camotero street cart.

We used to eat cooked ripe plantains throughout the year, and ironically, they seemed to taste even better during the hot and rainy summer months.  As some people say, sometimes hot, beats the heat…

White Rice and Fried Plantains 1(Plantains on my dining room table, the one covered in black spots is ripe and ready to be cooked)

Plantains, called macho bananas, plátano macho, in many areas of Mexico, can just change gears and move from one course to another. Eaten as described above, they make an original dessert or an anytime sweet treat. Covered in foil and thrown on the grill, and along some grilled meat or chicken with a spicy kick, they make an incredible side. All you need is a simple salad and you have a wholesome tasty meal. If you forgot to eat them and you are already moving to dessert, just drizzle some sweet condensed milk, honey, sugar, Rompope, or ice cream on top! I don’t think one can say this about many other ingredients… maybe sweet potatoes or grilled pineapples…

Another option to eat ripe plantains, which is extremely popular, is to fry them, plátanos fritos. They are peeled, thickly and diagonally sliced (to make them pretty, why not?) and as they brown in the hot oil, their sugar caramelizes. So when you start to bite in, you get a sweet crunch, and when you are deep into the bite, you get a gently mushy and soft finish.

In Mexican cooking, fried plantains are famously eaten on top of white rice, as in the main post photo. This brings a nice contrast of sweet and soft with savory and coarse. If you want to go over the top, drizzle some Mexican or Latin style cream or sour cream as a finishing touch. Try that… and you will have a piece of sheer bliss too.

NOTE: Click here to read about plantains, how to buy them and how to recognize when they are ripe. Of course, there are other ways to eat them when they are not ripe, as they do in the Gulf Coast, but that is a topic for a future post… meanwhile enjoy one of these three ways to eat them ripe, or try them all!

fried plantains
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5 from 3 votes

Baked Plantains for Dessert

Plantains, called macho bananas, plátano macho, in many areas of Mexico, can just change gears and move from one course to another. They make an original dessert or an anytime sweet treat. Just drizzle some sweet condensed milk, honey, sugar, Rompope, or ice cream on top! 
Cook Time25 minutes
Course: Dessert, Snack
Cuisine: Latin American, Mexican
Keyword: Baked, Dessert, Plantains, Sweet, Sweetened Condensed Milk
Servings: 2 to 4 servings
Author: Pati Jinich

Ingredients

  • 2 ripe plantains
  • Sweetened condensed milk to your liking or honey, sugar, ice cream or rompope

Instructions

  • Preheat oven to 400°F. Individually wrap the plantains, with their skin on, in aluminum foil and place in a baking sheet in the oven (some people bake them without the aluminum foil, you can try it both ways).
  • Bake for about 25 minutes, until plantains are completely cooked through, very soft and sugar has begun to caramelize. Carefully open up the foil making a slit down the middle, open it up, and pour the condensed milk on top.

Notes

Platano Macho al Horno
fried plantains
Print Recipe
5 from 1 vote

Grilled Plantains

Plantains, called macho bananas, plátano macho, in many areas of Mexico, can just change gears and move from one course to another. Covered in foil and thrown on the grill, and along some grilled meat or chicken with a spicy kick, they make an incredible side. All you need is a simple salad and you have a wholesome tasty meal.
Prep Time0 minutes
Cook Time20 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Plantains, Platanos
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 2 ripe plantains

Instructions

  • Preheat grill to medium heat. Individually wrap the unpeeled plantains in aluminum foil and place on the grill.
  • Let them cook for about 20 to 25 minutes, until they are soft and cooked through. You may also cook them on the upper rack of the grill at a different temperature, but it may take more or less time.
  • You know they are ready when they feel extremely soft to the touch and the sugar has begin to caramelize.

Notes

Platanitos Fritos
Print Recipe
5 from 4 votes

White Rice and Fried Plantains

White Rice and Fried Plantains recipe from Pati's Mexican Table Season 2, Episode 6 “Fonda Favorites”
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: celery, chicken broth, onion, pati’s mexican table, Plantains, rice, serrano chiles, sour cream
Author: Pati Jinich

Ingredients

  • 2 cups white rice
  • 3 tablespoons vegetable oil plus more for frying plantains
  • 1/2 cup white onion finely chopped
  • 4 cups chicken stock prepared or homemade
  • 1 celery stalk cut in half
  • 1 fresh parsley sprig
  • 1 tablespoon lime juice or to taste
  • 1 1/2 teaspoons kosher salt or to taste
  • 2 ripe plantains peeled and sliced
  • 1 serrano chile
  • sour cream to garnish, optional

Instructions

To prepare the rice:

  • Place the rice in a large bowl and cover with very hot water; let it soak anywhere from 5 to 10 minutes. Drain, rinse with cold water and drain again.
  • Heat the oil in a saucepan over medium-high heat. Add the rice and cook, stirring softly for 2 to 3 minutes. Incorporate the onion and stir, from time to time, until the rice begins to change to a milky-white color and feels and sounds heavier, as if it were grains of sand; about 3 to 4 more minutes.Pour in the chicken stock, along with the celery, parsley, lime juice, salt and whole chile.
  • When it comes to a rolling boil, cover the pot, reduce the heat to the lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 15 to 20 minutes. If the rice grains don’t seem soft and cooked through, add a bit more chicken broth or water and let it cook for another 5 more minutes or so.
  • Remove the pan from the heat and let it sit, covered, for 5 to 10 minutes. Fluff with a fork when ready to serve. Place the cooked plantains (below) on top. Place sour cream on the side for people to add to their rice and plantains if they like.

To prepare the plantains:

  • Note: The skin of the plantain should be almost entirely black when it is mature and ready to use in this recipe.
  • Peel the plantains and slice them diagonally into 1/4-inch thick slices.
  • In a sauté pan, over medium heat, add about 1/4-inch of oil. Heat the oil until hot but not smoking. Add the plantain slices and fry until browned but not blackened, about 2 minutes per side, the oil should be bubbling around their edges of the plantain slices as they cook.
  • Remove the plantains from the oil and drain them on a plate covered with paper towels.

Notes

Arroz Blanco con Plátanos Fritos

Unforgettable Rice from El Chepe

Posted on by patiadmin

I wish each day had ten more hours so I could tell you about so many dishes already.

This is how behind I feel in all I want to share: Six weeks ago our family came back from the Copper Canyon in Mexico. I took notes, pictures, short videos, interviewed cooks, planted myself in their kitchens until forcefully uprooted by my husband, and ate like a mad woman from any interesting sounding dish, which was practically everything (partly with the purpose to come and tell you all about it…).

Then we came home, and life got in the way… I took longer to launch this site because I wanted to add more sections. By the time it was ready, so many weeks had gone by, I was eager to share more recent food excursions from my kitchen.

Yesterday, these red tomatoes reminded me of my delayed purpose. They looked perfectly ripe to become the base for that Mexican Style Rice we ate at the Chepe train (formally known as the Chihuahua al Pací­fico). It was unbelievable. Not only how good it tasted, but where and how it is made, every day.

Unforgettable rice from el chepe 2-thumb-510x342-1914
I expected to find scrumptious food along the Copper Canyon, but not aboard the train.  Used to pre-packaged sandwiches and microwaved hot dogs on the Amtrak, it was such a treat to choose from a full menu of home-style food.

As we sat on the cushy blue seats, we were amazed at how the individual place settings set on the wooden tables jumped without falling as the train rocked on the old wooden tracks.  With the light from the sun peeking through the window, the formally dressed waiters coming out of the kitchen appeared to step out from the Mexican 19th century, with charming mustaches in the like of the long gone Profirian era and all.

Unforgettable rice from el chepe 3-thumb-510x342-1916
More amazement, as they poured coffee, dancing as on a tight rope with the steaming pots at least 10 inches away from the cups they were aiming to fill. But even more amazement, after we tasted the food. Such good food on a train? I had puntas de filete with a side of refried beans, quesadillas and the best ever Mexican style rice. Even before dessert, this felt like a trip within the trip itself.

Each time, I would ask the waiter to introduce me to the cook in turn. There were not one but three cooks in a fully sized and stocked kitchen. Balancing as if on steady ground, up and down bridges, inside tunnels and around curves, they made some of the most comforting foods I can think of.

Unforgettable rice from el chepe 4-thumb-510x342-1918
Here is a tip:  when you go to the Chepe, disregard when train officers say the Restaurant is closed.  It seems to be a technique to help guests avoid long waits (or a bottleneck in the kitchen).  Go check it out yourself, there is typically no line and by the time they announce its open, the train ride may be over.  If you are not planning on going to the Chepe train soon, here is the recipe for that deliciously satisfying Mexican rice, shared by the chef in charge of the Chepe’s food and menu, Jesus Ley.

unforgettable rice from el chepe 5-thumb-510x342-1920
There are of course many variations to this dish. You can substitute fresh tomato puree for 1 1/2 cups of canned puree. Except for few rice dishes, I always add some fresh squeezed lime juice. It makes it crisp and helps the flavors of the other ingredients shine through, but it is optional.You can include the carrots and peas, exclude them or change that vegetable such as by adding green beans and red bell peppers.

And yes, that chile serrano you see in the picture is optional. You can omit it, substitute it for a jalapeño, and can add a couple more if you like. But if you are having Mexicans over, watch out: those chiles that have absorbed the flavors from all the ingredients in that pot, are the rice treasure we all hunt for.

mexican red rice
Print Recipe
4.67 from 6 votes

Mexican Style Rice

Arroz Rojo
Prep Time10 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: carrots, chicken broth, lime, Mexican rice, pati's mexican table, peas, rice, serrano chiles, Tomatoes
Servings: 6 to 8 people
Author: Pati Jinich

Ingredients

  • 2 cups white rice
  • 2 tomatoes or about 1 pound, quartered
  • 1/3 cup white onion roughly chopped
  • 2 garlic cloves peeled
  • 1 1/2 teaspoons kosher or sea salt or more to taste
  • 3 tablespoons safflower or corn oil
  • 3 1/2 cups chicken or vegetable broth or water
  • 1 tablespoon fresh lime juice optional
  • 2 parsley sprigs
  • 3/4 cup carrots peeled and diced, optional
  • 1/2 cup shelled green peas fresh of frozen, optional
  • 1 or 2 chiles serranos optional

Instructions

  • In a bowl, soak the rice in hot water for about 5 minutes. Rinse with cold water and drain very well.
  • While the rice soaks, purée the tomatoes in the blender along with the onion, garlic and salt. Pass through a strainer and reserve.
  • Heat the oil in a thick heavy skillet (if you have one with a transparent lid, pick that one) over medium high heat until hot but not smoking. Add the rice and sauté, stirring often, until the color of the rice changes to a strong milky white and it shows more resistance and makes a heavier sound as you stir it around, probably about 3 to 4 minutes.
  • Pour in the strained tomato purée, mix it gently and let it cook until the color of the purée has darkened, thickened and is mostly absorbed, about 3 more minutes.
  • Stir in the chicken or vegetable broth and lime juice, give it a gentle stir and top with the parlsey sprig, the diced carrots, peas and serrano chiles, if so desired.
  • Let it all come to a boil, and when it does, put the cover on and reduce the heat to low and cook for about 20 minutes. Here is where that transparent lid becomes so handy, as you can see what is going on inside the pot without losing steam. You know the rice is ready when it is cooked through and tender, most of the liquid has been absorbed, but there is a lot of moisture in the pot. If the rice is not yet tender and the liquid has dried up, add a couple tablespoons more water, cover again and let it cook for a couple more minutes.
  • Let the rice sit covered for at least 5 minutes before you fluff with a fork and serve. You may also make it beforehand and reheat it covered over low heat with a tablespoon of water.