Tortas & Sandwiches

Chihuahua-Style Barbacoa

Posted on by Pati Jinich
Chihuahua Style Barbacoa
Print Recipe
4.75 from 4 votes

Chihuahua-Style Barbacoa

Chihuahua-Style Barbacoa recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors”
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef, Potato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 pounds sirloin cap (see note) fat cap trimmed to ¼-inch thick, cut into 2-inch chunks
  • 2 pounds beef short ribs with bone
  • 1 plum tomato fresh or canned whole, quartered
  • 1/2 white onion peeled and quartered
  • 3 garlic cloves peeled
  • 1 to 2 jalapeño chiles with seeds, stemmed and halved lengthwise
  • 3 bay leaves
  • 2 sprigs fresh rosemary
  • 1 tablespoon kosher or coarse sea salt or to taste
  • 1 teaspoon coarsely ground black pepper
  • 3½ cups water
  • 1 large Yukon Gold potato quartered

For serving:

Instructions

  • Put the sirloin chunks, short ribs, tomato, onion, garlic, jalapeños, bay leaves, rosemary, salt and pepper in a large Dutch oven or deep lidded pot. Pour in the 3½ cups water and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 1 hour.
  • Stir and add the quartered potato. Cover and continue cooking for another hour and 15 minutes to an hour and a half, until the meat falls apart when pulled with a fork. Remove from the heat.
  • When you’re ready to eat, remove the potato pieces and enjoy as a cook’s treat or share with your guests. Remove and discard the bay leaves and rosemary. The tomato, onion, garlic, and jalapeño will have cooked down and melted into the cooking juices. Transfer the meat with a slotted spoon to a small bowl or a baking sheet and with two dinner forks or your hands, finely shred it; discard the bones. Return the meat to the pot and serve hot with the salsas, chopped cilantro and white onion, avocado slices, and tortillas or bread in tacos or tortas.

Note:

  • Tri-tip steak is similar to sirloin cap and works too. It comes with a hard, thick layer of fat on top; some is needed for flavor, but you’ll want to trim most of it off.

Notes

Barbacoa Chihuahuense

Argentinian Chorizo and Carne Asada Torta

Posted on by Pati Jinich
Argentinian Chorizo and Carne Asada Torta
Print Recipe
3.75 from 4 votes

Argentinian Chorizo and Carne Asada Torta

Argentinian Chorizo and Carne Asada Torta from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Cook Time15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: carne asada, Chorizo, Torta
Servings: 6 tortas
Author: Pati Jinich

Ingredients

  • 2 pounds skirt steak
  • Olive oil for brushing the steak
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 6 Argentinian chorizo sausages
  • 6 telera or bolillo breads cut in half
  • 1 cup Frijoles con Veneno
  • 1 ripe avocado halved, pitted and thinly sliced
  • 1 batch Chimichurri Mexa

Instructions

  • Preheat your grill to medium-high heat. Clean the grill grates by rubbing them with half or a quarter of a white onion. Brush the skirt steak with olive oil and season with salt and black pepper to taste.
  • Once the grill is hot, add the skirt steak. Cook for about 4 minutes per side for medium, or more or less depending on desired doneness. Once cooked, transfer to a chopping board and cover with aluminum foil until ready to slice.
  • Place the chorizos on the cooler sides of the grill, or on the second level of indirect cooking if your grill has one, and cook them for about 15 minutes, turning a couple times in between. Remove when ready.
  • When ready to make the tortas, cut the skirt steak into strips of about 2 inches, then slice each of the strips into thin pieces against the grain and set aside. Slice the chorizos in half from tip to tip.
  • Place the bread on the grill for about a minute per side. Spread a couple tablespoons of the Frijoles con Veneno on the bottom half, top with a generous amount of the skirt steak and a sliced chorizo. Garnish with slices of avocado and copious amounts of Chimichurri Mexa.

Notes

Choripan con Carne Asada

Habanero Shrimp Burger with Habanero Tartar Sauce

Posted on by Pati Jinich
Habanero Shrimp Burger
Print Recipe
3.84 from 6 votes

Habanero Shrimp Burger with Habanero Tartar Sauce

Habanero Shrimp Burger with Habanero Tartar Sauce recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats"
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, bacon, burger, carrots, cilantro, habanero, lime, mayonnaise, pati’s mexican table, Shrimp, tartar sauce
Servings: 6 burgers
Author: Pati Jinich

Ingredients

  • 1 habanero chile seeded and finely chopped (about 1 tablespoon)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon coarsely chopped cilantro leaves and upper part of stems
  • 1 tablespoon mayonnaise
  • 1/2 cup peeled and chopped carrot
  • 1 large egg
  • 3 tablespoons bread crumbs
  • 3/4 teaspoon kosher or sea salt plus more to sprinkle on burgers
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds medium-sized shrimp rinsed, peeled and patted dry, divided
  • Vegetable oil to brush on the burgers
  • 6 brioche or burger buns lightly toasted before serving
  • 6 butter lettuce leaves
  • 1 batch Habanero Tartar Sauce
  • 12 slices of bacon cooked until crisp
  • 1 ripe avocado halved, pitted, thinly sliced

Instructions

  • In the bowl of a food processor, add the habanero, lime juice, cilantro, mayonnaise, carrot, egg, bread crumbs, salt, pepper, and a quarter pound of the shrimp. Pulse until completely smooth. Add the remaining shrimp and pulse a couple times, until you have a coarse ground meat mixture.
  • Cover a small sheet pan or tray with wax paper. Put some lukewarm water in a bowl and use it to wet your hands as you shape the mixture onto 6 burger patties. Place them on the prepared baking sheet, cover with plastic wrap, and refrigerate for at least 15 to 30 minutes.
  • Heat a grill or grill pan on medium heat. Generously brush the shrimp burger patties with oil and sprinkle with salt. Place on the grill or grill pan and cook for about 5 minutes per side, until browned on both sides and the color inside has changed to a darker pink.
  • Lightly toast the buns in the oven or on a heated skillet. On the bottom half, place a lettuce leaf, some habanero tarter sauce, a shrimp burger, a couple slices of bacon, a couple slices of avocado, more tartar sauce to taste, and top with the top bun. Repeat with the rest of the burgers.

Notes

Hamburguesa de Camarón con Salsa Tártara de Habanero

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce

Posted on by Pati Jinich
Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce
Print Recipe
4.50 from 6 votes

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce recipe from Pati’s Mexican Table Season 8, Episode 6 "El Fuerte, Magic Town"
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: celery, Chipotle Mayonnaise, lobsters, pati’s mexican table, Pickled Jalapeños, red onion
Servings: 8 lobster rolls
Author: Pati Jinich

Ingredients

  • Kosher or sea salt
  • 4 1-and-a-quarter to 1-and-a-half pound live lobsters or substitute for thawed lobster tails
  • 2 sticks of celery cleaned and finely chopped (about 1 cup)
  • 2 tablespoons finely chopped red onion
  • 3/4 cup chopped pickled jalapeños
  • 1/2 cup Homemade Chipotle Mayonnaise
  • Freshly ground black pepper to taste
  • Unsalted butter
  • 8 brioche buns or hot dog rolls
  • Salted potato chips
  • Serrano Cocktail Sauce

Instructions

  • Fill a large stock pot three-quarters of the way full with water, counting how many quarts of water you pour. Add 1 tablespoon salt per quart of water. Bring to a rolling boil over high heat.
  • Place the lobsters in the water, head first, cover, and reduce heat to medium. Cook for 10 minutes, at a medium simmer, until the lobsters shells have turned completely red. Carefully remove them from the pot with the help of tongs, place on a baking sheet, and let cool.
  • When the lobsters have cooled enough to handle, remove their meat. First, remove the tail and place it upside down on a chopping board, stick a fork into the tail and pull out the meat. You can break the shell with a lobster or nut cracker. Use the cracker to break the claws and take out their meat.
  • Coarsely chop the meat and place in a bowl. Mix in the celery, red onion, pickled jalapeños, and chipotle mayonnaise. Season with salt and pepper to taste.
  • Put a large skillet over medium-low heat. Rub with butter. Place on the closed buns and let them toast for a minute per side. Remove and gently open without breaking them apart. Break potato chips and use them to make a first base layer, then spoon in a generous amount of the lobster salad. Serve with the serrano cocktail sauce and let your guests decide if and how much they would like.

Notes

Rollos de Langosta con Mayonesa de Chipotle, Jalapeños en Vinagre y Salsa Coctel de Serrano

Milanesa Torta with Matador Guacamole and Melty Cheese

Posted on by Pati Jinich
Milanesa Torta with Matador Guacamole and Melty Cheese
Print Recipe
5 from 8 votes

Milanesa Torta with Matador Guacamole and Melty Cheese

Milanesa Torta with Matador Guacamole and Melty Cheese recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bolillo, chicken, chiltepín chiles, cotija cheese, fried, fried chicken, guacamole, mayonnaise, Oaxaca cheese, pati’s mexican table, Sandwich, telera, Torta
Servings: 4 tortas
Author: Pati Jinich

Ingredients

  • Vegetable oil for frying
  • 4 boneless skinless chicken breasts pounded to 1/4-inch thickness
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 1 cup all-purpose flour
  • 3 eggs
  • A splash of milk
  • 2 cups crushed butter crackers
  • 8 to 10 dried chiltepín chiles crushed (or substitute 3 to 4 chiles de árbol)
  • 1 cup mayonnaise
  • 2 cups grated Oaxaca cheese
  • 1/2 cup crumbled Cotija cheese
  • 4 bolillo or telera rolls split in half with insides scooped out
  • 2 cups baby arugula
  • 1 batch Matador Guacamole
  • 1/4 cup soy and lime mixture from the Matador Guacamole

Instructions

  • Preheat the oven to 450°F.
  • In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes.
  • Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do. Place them on a baking sheet and continue with the remaining chicken.
  • Fry the chicken breasts in the heated oil one or two at a time, making sure the pan is not over crowded, for about 3 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate or rack and repeat with the remaining chicken breasts.
  • In another bowl, mix the mayonnaise with Oaxaca and Cotija cheeses.
  • To build the torta, place the split bread rolls on a baking sheet. Spread the cheese and mayonnaise mixture on the split sides of the rolls. Bake until the cheese is bubbling and melted, about 4 to 5 minutes.
  • Toss the arugula with 1/4 cup of the soy and lime mixture from the Matador Guacamole. Top the bottom half rolls, with the cheese already melted on them, with the chicken, Matador Guacamole, and the dressed arugula. Cover with the top half of the rolls.

Notes

Torta de Milanesa con Guacamole de Chiles Toreados y Chicharron de Queso

Drowned Tortas

Posted on by Pati Jinich

Tortas Ahogadas
Print Recipe
4.63 from 8 votes

Drowned Tortas

Drowned Tortas, recipe from Pati's Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"
Prep Time25 minutes
Cook Time20 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Ahogadas, Carnitas, Mexican, Salsa, Sandwich, Tomato, Torta
Servings: 8 to 10 Servings
Author: Pati Jinich

Ingredients

To make the tomato salsa:

  • 1 1/2 pounds ripe Roma tomatoes coarsely chopped
  • 1 garlic clove
  • 1/4 cup chopped white onion
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 2 whole cloves
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 cups chicken broth or water more or less to taste

To make the spicy salsa:

  • 5 to 8 chiles de arbol stemmed, more or less to taste
  • 1 pound ripe Roma tomatoes
  • 3 garlic cloves
  • 1/2 cup coarsely chopped white onion
  • 2 tablespoons white distilled vinegar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1 tablespoon vegetable oil

To assemble:

Instructions

To make the tomato salsa:

  • Place all the tomatoes, garlic, onion, marjoram, oregano, cloves, salt, and pepper into the jar of a blender and puree until completely smooth.
  • Heat the oil in a saucepan over medium heat. Once very hot, but not smoking, pour in the tomato sauce. Cover partially with a lid and cook for 5 minutes, until the sauce thickens and seasons. Add the chicken broth, stir, and cook a couple minutes more. Turn off the heat and set aside.

To make the spicy salsa:

  • Heat a comal or skillet over medium heat. Once hot, add the chiles de arbol, and toast for about 1 minute, flipping them around as they do. Remove and set aside.
  • Place the tomatoes and garlic in a saucepan, cover with water, and place over medium-high heat. Simmer for about 10 minutes, until the tomatoes are cooked and mushy. Using a slotted spoon or tongs, transfer the tomatoes and garlic to the jar of a blender, along with a cup of their cooking liquid, the toasted chiles de arbol (you can add gradually if you choose), onion, vinegar, cumin and salt. Puree until completely smooth. Taste for vinegar, salt and heat, and adjust accordingly.
  • Heat the oil in saucepan over medium heat. Once hot, add the pureed sauce, partially cover, and cook for 2 to 3 minutes, until thickened, darkened and seasoned.

To assemble the tortas ahogadas:

  • Have the warm carnitas shredded, the bread lightly toasted and the salsas heated.Slice the birotes to create a pocket for the filling, without cutting all the way through. One at a time, with the opening towards the ceiling, tuck in copious amounts of carnitas. Cut in half, place in a soup bowl or deep plate that can withhold sauces. Pour the tomato sauce on top first, and then ladle on as much spicy sauce as each guest desires.

Notes

Tortas Ahogadas

Señor Breakfast Sandwich

Posted on by Pati Jinich

Print Recipe
4.84 from 6 votes

Señor Breakfast Sandwich

Señor Breakfast Sandwich recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy" 
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: chipotles in adobo, Eggs, ham, Oaxaca cheese, pati's mexican table
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the chipotle béchamel:

  • 2 tablespoons unsalted butter plus more to butter baking sheet
  • 2 tablespoons all-purpose flour
  • 1 1/3 cup cold milk
  • 1 tablespoon dijon mustard
  • 2 tablespoons sauce from chipotles in adobo sauce or chopped chipotles in adobo
  • 1/4 teaspoon kosher or coarse sea salt more to taste
  • Freshly ground black pepper to taste

For the sandwiches:

  • 8 slices of sandwich bread
  • 1 1/3 cup shredded Oaxaca cheese or 8 slices of muenster
  • 8 thin slices of baked ham
  • 8 eggs
  • Vegetable oil for cooking the eggs
  • Slices of ripe avocado for garnish

Instructions

To make the chipotle béchamel:

  • In a small saucepan set over medium heat, melt the butter. Once it begins to bubble, incorporate the flour. Cook for a couple of minutes, stirring constantly, until it turns into a paste and begins to smell toasty, and the color begins to turn amber.
  • Add the cold milk and continue cooking, stirring occasionally, until the sauce thickens, another 2 to 3 minutes. Add the Dijon, chipotles in adobo, salt, and pepper to taste, and mix well. Once it has reached the desired thickness, about the consistency of a pudding, turn off the heat and set aside.

To make the sandwiches:

  • Pre-heat the oven to 375 degrees Fahrenheit. Butter a baking sheet.
  • Place the slices of bread on the baking sheet and spread a couple tablespoons of the chipotle béchamel onto 4 slices. Put a couple slices of ham onto each of the other 4 slices of bread. Top all 8 slices of bread with cheese, splitting about 1/3 cup of shredded cheese per sandwich. Place in the oven and bake until bread is toasty and cheese is melted, about 5 to 6 minutes.
  • Meanwhile, set small skillet over low heat. Once hot, add a few drops of oil. Once the oil is hot, 2 at a time, crack the eggs into the skillet and season with salt and pepper. Cover with a lid and cook until desired doneness. I do about 4 minutes for sunny side up eggs with runny yolks and set egg whites.
  • Remove the sandwiches from oven, close the sandwiches and put a pair of sunny side up eggs on top.

Notes

Señor Sándwich

BLT with Chipotle Goat Cheese Spread

Posted on by Pati Jinich

Pati Jinich BLT sandwich with chipotle goat cheese spread
Print Recipe
4.34 from 6 votes

BLT with Chipotle Goat Cheese Spread

BLT with Chipotle Goat Cheese Spread recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal" 
Cook Time5 minutes
Course: Breakfast, Main Course
Cuisine: American, Mexican
Keyword: bacon, BLT, chipotles in adobo, Eggs, goat cheese, pati's mexican table
Servings: 4 sandwiches
Author: Pati Jinich

Ingredients

  • 1 cup Chipotle Goat Cheese Spread
  • 8 slices white bread lightly toasted
  • 12 thick slices of bacon cooked until crispy
  • 1 head Bibb lettuce rinsed and drained
  • 1 ripe beefsteak tomato cut into slices
  • 8 eggs cooked sunny side up

Instructions

  • Spread the Chipotle Goat Cheese Spread onto one side of 8 slices of toast. On four of the pieces of toast, add 3 slices of bacon, two leaves of Bibb lettuce, a thick tomato slice, and 2 sunny side up eggs. Top each sandwich with the remaining toasts.

Notes

Sándwich de Tocino, Lechuga y Tomate con Dip de Queso de Cabra con Chipotle

Marinated Pork and Creamy Slaw Ciabatta Sandwich

Posted on by Pati Jinich

Pati Jinich
Print Recipe
4.84 from 6 votes

Marinated Pork and Creamy Slaw Ciabatta Sandwich

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

Ingredients

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

Instructions

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

Notes

Chapata con Cecina y Ensalada Cremosita de Col

Pickled Poblano Rajas Tuna Melt

Posted on by Pati Jinich

Pati Jinich poblano rajas tuna melt
Print Recipe
4.41 from 5 votes

Pickled Poblano Rajas Tuna Melt

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

Ingredients

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

Instructions

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

Notes

Sándwich de Atún con Rajas de Poblano en Escabeche

Tasajo Torta with Smoky Guacamole

Posted on by Pati Jinich

Pati Jinich tasajo torta with smoky guacamole
Print Recipe
4.25 from 4 votes

Tasajo Torta with Smoky Guacamole

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

Ingredients

Instructions

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

Notes

Torta de Tasajo con Guacamole Ahumado  

Fast Track Chicken Pibil Sandwich

Posted on by Pati Jinich

Fast Track Chicken Pibil Sandwich
Print Recipe
4.67 from 6 votes

Fast Track Chicken Pibil Sandwich

Fast Track Chicken Pibil Sandwich recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, Avocado, chicken, pati's mexican table, pibil, pickled red onions, Sandwich, Tomatoes, Yucatán Peninsula
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 1/2 pound ripe tomatoes
  • 1/4 red onion outer layer removed
  • 3 cloves garlic unpeeled
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 2 cups homemade chicken broth or store bought, divided
  • 2 tablespoons canola or safflower oil
  • 1/4 cup freshly squeezed grapefruit juice
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup white distilled vinegar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • Freshly ground pepper to taste
  • 2 tablespoons achiote paste chopped (the paste that comes in a bar, not a jar!)
  • 6 cups cooked shredded chicken from homemade broth or rotisserie chicken (may substitute turkey)
  • Soft buns (hamburger or potato buns)
  • Avocado Crema
  • Pickled Red Onions a la Yucateca

Instructions

  • Preheat the broiler. Line a baking sheet or roasting pan with foil. Place the whole tomatoes, onion and unpeeled garlic cloves on the foil and set under the broiler, 3 to 4 inches from the heat. Broil for 4 to 5 minutes, until charred on one side. Flip over and broil for another 4 to 5 minutes, until the skin is blistered and completely charred. The tomatoes should be very soft with the juices beginning to run out. Remove from heat.
  • Once cool enough to handle, quarter the tomatoes and place in a blender jar along with any juices from the baking sheet. Peel the garlic cloves and add to the blender along with the onion, salt and 1 cup of the chicken broth. Puree until completely smooth.
  • Heat the oil over medium heat in a casserole or soup pot until hot but not smoking. Pour in the puree and cover partially, as the sauce will sizzle and jump. Cook, stirring occasionally, for 7 to 8 minutes, or until the sauce thickens and darkens considerably.
  • Meanwhile, combine the grapefruit juice, orange juice, lime juice, vinegar, oregano, cumin, allspice, pepper, chopped achiote paste, and the remaining cup of chicken broth in the blender and puree until completely smooth.
  • Stir the puree into the tomato sauce and bring back to a simmer. Simmer 5 minutes, then add the shredded chicken. Mix together well and continue to cook, uncovered, until the chicken has absorbed most of the sauce, about 5 minutes. The finished dish should be very moist but not wet or soupy.
  • To serve, scoop about 1 cup of the chicken pibil onto the bottom half of a soft bun. Top with avocado crema and a few pickled red onions a la Yucateca. Cover with the top half of the bun to form a sandwich.

Notes

Sandwich de Pollo Pibil Rápido

Ancho Chile Mexican Hamburgers with Lime Aioli

Posted on by Pati Jinich

hamburger ancho
Print Recipe
5 from 5 votes

Ancho Chile Mexican Hamburgers with Lime Aioli

Ancho Chile Mexican Hamburgers with Lime Aioli recipe from Pati's Mexican Table Season 1, Episode 7 “Mexican Picnic”
Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, burger, ground beef, hamburger, lime, lime aioli, mayo, pati's mexican table, veal
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the burger:

  • 1 1/2 lbs ground beef
  • 1 1/2 lbs ground veal
  • 1 1/2 cup white onion roughly chopped
  • 3 garlic cloves
  • 4 ancho chiles rinsed, stemmed, seeded
  • 1 1/2 tsp kosher or sea salt or to taste
  • 1/2 tsp black pepper freshly ground, or to taste
  • 2 eggs
  • vegetable oil

For the lime aioli:

  • 1 cup mayonnaise
  • Juice of 1 lime about 2 tbsp
  • 1 tsp grated lime rind
  • 3 garlic cloves pressed or finely minced
  • 1 tsp kosher or sea salt
  • 1/4 tsp black pepper

For the garnishes:

  • 8 hamburger buns
  • Yellow mustard
  • Ketchup
  • 2 red tomatoes sliced
  • 8 iceberg or romaine lettuce leaves rinsed and dried
  • 1/2 cup white onion sliced

Instructions

  • Place chiles in a small bowl and cover with boiling hot water. Let it soak for 10 to 15 minutes. Places chiles in the blender along with 1/2 cup of the soaking liquid, onion and garlic, and puree until smooth.
  • In a mixing bowl, combine the ground beef and veal. Add the chile mixture, two lightly beaten eggs, salt and pepper. Mix until it is all well incorporated.
  • Heat the grill or pan over medium heat until very hot and brush some oil. With your hands, mold the patties and place them on the hot grill or pan. Cook for about 4 to 6 minutes per side, depending on how well cooked you like your burgers. I like them medium-well, so it is about 5 minutes per side for me.
  • Place the garnishes on the table so that everyone can choose to their liking.
  • To make the lime aioli, place everything in a mixing bowl, and just mix it all up!
  • If you want to make this hamburger into a cheeseburger, Monterey Jack is a great companion. Just place a slice of cheese on to the patties once you flipped them on the pan or grill and let it melt as it finishes cooking.

Notes

Hamburguesas con Chile Ancho y Aioli de Limón

Steak & Avocado Torta

Posted on by Pati Jinich

pepito
Print Recipe
4.86 from 7 votes

Steak & Avocado Torta

Steak & Avocado Torta, from Pati's Mexican Table Season 1, Episode 3 "Avocado"
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, flank steak, guacamole, Sandwich, steak, Torta
Servings: 4 to 6 generous tortas
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds flank steak
  • 3 tablespoons soy sauce
  • 1 teaspoon dijon mustard
  • 3 garlic cloves finely chopped or pressed
  • 1 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
  • Pinch kosher or sea salt
  • 2 tablespoons olive oil
  • 4 teleras, bolillos, petite baguettes or baguettes sliced into 3- to 4-inch pieces and cut in half
  • 6 ounces Monterey jack cheese muenster or mild cheddar
  • 1 cup guacamole see below
  • 1 cup refried beans store bought or homemade

For the Guacamole:

  • 2 ripe Mexican avocados halved, pit removed, meat scooped out and mashed
  • 3 scallions rinsed, tops removed, white and light green parts thinly sliced (about 2 tablespoons)
  • 2 tablespoons coarsely chopped cilantro leaves optional
  • 3 tablespoons jalapeño or serrano chile more or less to taste, minced (seeding is optional)
  • 2 tablespoons lime juice freshly squeezed
  • Kosher or sea salt to taste

Instructions

  • Marinate the flank steak with the soy sauce, olive oil, Dijon mustard, garlic, rosemary and black pepper. You may marinate it anywhere from 1/2 hour to overnight in the refrigerator. Remove the meat from the refrigerator and sprinkle with salt when you are ready to cook it.
  • Preheat the grill pan or grill at medium-high heat. Once it is hot, place the meat and let it cook anywhere from 4 to 5 minutes per side, depending on how well done you want the meat. You can drizzle any extra marinade right over the top of the meat while it cooks. For medium, its closer to 4 minutes per side, for over medium, closer to 5 minutes per side. Remove the meat from the heat and place it on a cutting board. Let it rest for 5 to 10 minutes, slightly covered. Thinly slice across the grain.
  • Preheat the oven to 350°F degrees.
  • Slice the baguettes, teleras or bolillos in half lengthwise and place in a baking sheet. Spread about 3 tablespoons of refried beans on the bottom half of each bread. Cover with about 3 to 4 tablespoons shredded cheese. Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes. Remove from the oven.
  • Top the pepitos with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of the guacamole. Place the tops on top! Eat while hot.

For the guacamole:

  • Gently mix guacamole ingredients in a bowl or molcajete and serve. It can be prepared up to 12 hours in advance if covered and stored in the refrigerator.

Notes

Pepito

Ham and Cheese Tortas

Posted on by Pati Jinich

ham and cheese torta
Print Recipe
4.67 from 6 votes

Ham and Cheese Tortas

Ham and Cheese Tortas recipe from Pati's Mexican Table Season 2, Episode 2 “School Lunch with a Mexican Twist”
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, bolillo, cheese, chicken, ham, mexican crema, mozzarella, Oaxaca cheese, pati's mexican table, Pickled Jalapeños, queso fresco, refried beans, Sandwich, telera, Tomato, Torta, turkey
Servings: 2 sandwiches
Author: Pati Jinich

Ingredients

  • 2 Mexican bolillo or telera rolls or small baguettes
  • 1/2 cup refried beans
  • 1/2 ripe Mexican avocado scooped and sliced
  • 4 slices Mexican queso fresco Oaxaca or Mozzarella
  • 4 to 6 slices ham, turkey or cooked chicken
  • 1 tomato sliced and seeded
  • A couple of thin slices of onion optional
  • Pickled jalapeño peppers to taste optional
  • Salt to taste optional
  • 2 tablespoons Mexican style cream optional

Instructions

  • Slice the rolls in half lengthwise. If they’re not fresh, toast them slightly for a few minutes. On one side, spread a tablespoon of refried beans; on the other, mash 1/4 of an avocado with a fork.
  • Top the bottom half of the bread with a few slices of cheese, 2 or 3 slices of ham or cold cuts of your choice, it may also be shredded chicken or meat, and a couple of slices of tomato.
  • Drizzle a tablespoon of Mexican-style cream and crown your package with as many pickled jalapeños as you wish. Sprinkle a bit of salt on top.
  • Place the top half of the roll on the sandwich and slice the torta horizontally. Eat it or wrap it up so that it can travel along with you.

Notes

Tortas de Jamón y Queso

Crazy Chicken and Plantain Torta

Posted on by Pati Jinich

crazy chicken plantain torta pati jinich
Print Recipe
3.50 from 4 votes

Crazy Chicken and Plantain Torta

Crazy Chicken and Plantain Torta recipe from Pati's Mexican Table Season 4, episode 13 "Backyard Picnic"
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, Mexican, Plantains, refried beans, Torta
Servings: 6 tortas
Author: Pati Jinich

Ingredients

  • 6 boneless skinless chicken thighs or breast filets
  • 2 teaspoons white vinegar
  • 2 tablespoons vegetable oil plus 3 tablespoons if frying chicken, plus more for plantains
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 4 whole cloves
  • 2 very ripe plantains peeled and diagonally sliced
  • 1 1/2 cups refried beans homemade or store bought
  • 6 bolillos teleras, individual baguettes, or large baguettes cut into 4-inch pieces and halved
  • 2 large ripe Mexican avocados halved, pitted, meat scooped out and sliced

Instructions

  • Place the chicken in a container or dish.
  • In a small bowl, combine the vinegar, oil, cumin, cinnamon, allspice black pepper and salt. With your hands, pulverize the tops of the cloves into the mix and discard the stems. Whisk with a fork or whisk until thoroughly combined. Pour the mixture all over the chicken, making sure it is entirely covered. You may marinate it for up to 24 hours in the refrigerator, or cook immediately.
  • Preheat oven to 425 degrees. Make sure your chicken thighs are not rolled out before you bake them; they should be in their normal shape, as if there were a bone still in them. Place the baking dish with the chicken in the oven and roast for 25 minutes. Raise the oven temperature to 500 and roast for 5 more minutes, until the chicken has browned on top and bottom and the meat is thoroughly cooked. Alternatively, heat 3 tablespoons of oil in a large casserole or frying pan set over medium high heat. Once hot, cook the chicken for about 4 to 5 minutes per side.
  • Let the chicken rest for a few minutes before you slice. Once it is cool enough to handle, cut each thigh into 1/2-inch slices across the grain.
  • Heat about 1/2-inch oil in a large casserole or frying pan over medium to medium-high heat. Once it is hot, test with a plantain slice to see if there are active bubbles all around it (without foaming over). Fry the plantain slices, without crowding the pan (you may need to do it in batches), for about 2 to 3 minutes per side until they are golden brown, a bit caramelized and crisp. Remove and place on a paper towel covered plate.
  • Heat your refried beans!
  • To assemble the tortas: If the bread is fresh, just slice it in half, no need to toast. If it isn’t fresh, toast it for a few minutes. Spread about 2 to 3 tablespoons refried beans on the bottom half, top with 4 to 5 cooked plantain slices, then a chicken thigh and then 3 to 4 slices of avocado. Place top half on bread on. Cut in half and eat, or pack and take it to go.

Notes

Torta Loca de Pollo y Plátano Macho

Sandwich Rollups

Posted on by Pati Jinich

sandwich rollups pati jinich
Print Recipe
4 from 6 votes

Sandwich Rollups

Sandwich Rollups recipe from Pati's Mexican Table Season 4, Episode 13 “Backyard Picnic”
Prep Time10 minutes
Cook Time3 minutes
Total Time13 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Avocado, bread, chipotles in adobo, ham, Monterrey Jack cheese, Muenster cheese, pati's mexican table, Sandwich, turkey
Servings: 4 whole rollups, 8 halves
Author: Pati Jinich

Ingredients

  • 1 ripe Mexican avocado halved, pitted, meat scooped out, diced and mashed in a bowl
  • 1 teaspoon mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon adobo sauce from chipotles in adobo sauce optional, or more to taste
  • 4 sandwich bread slices whole wheat or white
  • 4 thin slices ham or turkey
  • 4 slices Muenster or Monterey Jack cheese

Instructions

  • In a bowl, mash the avocado and mix with the mayonnaise, mustard and adobo sauce until completely smooth and combined.
  • To assemble the sandwich rolls: With a rolling pin, roll out each sandwich bread slice until completely flattened. Leaving at least 1 inch around the edges of the bread, spread on a generous tablespoon of the avocado mixture and top with a slice of ham and cheese. Roll up the sandwich and pat to flatten a bit with your hand once you are done. With a sharp knife, cut off the ends of the sandwich roll (less than 1/4-inch) and cut the sandwich roll in half, diagonally.
  • If sending them to school, pack as is and lay flat on their side.
  • If you are eating them at home, you can place them in the toaster oven for 2 to 3 minutes and stand them up on the cut flat side.

Notes

Rollitos de Sandwich

Salmon, Bacon and Avocado Sandwich

Posted on by Pati Jinich

Salmon Bacon and Avocado Sandwich
Print Recipe
5 from 6 votes

Salmon, Bacon and Avocado Sandwich

Salmon, Bacon and Avocado Sandwich recipe from Pati's Mexican Table Season 4, Episode 9 “Sami’s Big Day”
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, bacon, chipotles in adobo, fish, honey, lime, maple syrup, mustard, pati's mexican table, salmon, Sandwich
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 4 tablespoons freshly squeezed lime juice divided
  • 5 tablespoons olive oil divided, plus more to grease dish
  • 1/4 teaspoon dijon mustard
  • 1 teaspoon agave or maple syrup or honey
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper divided, or to taste
  • 1/4 red onion slivered or thinly sliced
  • 3 tablespoons adobo sauce from chipotle chiles in adobo
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves pressed or finely chopped
  • 3 8-ounce salmon fillets
  • 12 slices bacon
  • 3 cups baby greens
  • 12 slices of whole-wheat sandwich bread
  • 1 large ripe Mexican avocado halved, pitted, meat scooped out and sliced

Instructions

  • Preheat oven to 400°F.
  • In a medium mixing bowl, whisk together 2 tablespoons freshly squeezed lime juice, 3 tablespoons olive oil, Dijon mustard, agave syrup, 1/4 teaspoon salt and 1/4 teaspoon pepper. Incorporate the onion, mix, and let it sit so it will pickle or macerate while the rest of the ingredients are prepared.
  • In another medium mixing bowl, combine the adobo sauce from chipotle chiles in adobo, 2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, cumin, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper until well mixed. Taste for salt and add more if need be.
  • Brush a baking dish with olive oil, place the salmon on it, and pour the chipotle sauce over it, spreading it throughout. Bake anywhere from 12 to 15 minutes, depending on thickness of the fish, until the salmon is cooked through, yet still very moist. Remove from the oven and cut into 2 equal pieces.
  • On a large skillet or grill pan set over medium heat, cook the bacon for 3 to 4 minutes per side, until crisp and browned. Transfer to a plate lined with a paper towel.
  • When ready to make the sandwiches, mix the vinaigrette with the red onion and incorporate the baby greens, toss well. Toast the bread. On each bottom slice, place a cooked salmon filet, top with a couple bacon slices broken in half, a serving of a baby greens, 2 to 3 avocado slices, and the top bread layer to finish making the sandwich.

Notes

Sandwich de Salmón, Tocino y Aguacate

Beef Barbacoa Sliders

Posted on by Pati Jinich

beef barbacoa sliders
Print Recipe
4.88 from 8 votes

Beef Barbacoa Sliders

Beef Barbacoa Sliders recipe from Pati's Mexican Table Season 3, Episode 9 “Pot Luck Party”
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, apple cider vinegar, banana leaves, beef, beer, burger, cinnamon, cloves, guajillo chiles, onion, pati's mexican table, Pickled Jalapeños, Tomatoes
Servings: 24 sliders
Author: Pati Jinich

Ingredients

  • 10 guajillo chiles stemmed and seeded
  • 10 ancho chiles stemmed and seeded
  • 5 cups water
  • 1/3 cup apple cider vinegar
  • 1 medium Roma tomato quartered
  • 1/2 medium white onion coarsely chopped (about 1/2 cup)
  • 3 medium cloves garlic
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • 5 whole cloves stems removed
  • 2 1/2 teaspoons kosher or coarse sea salt
  • 3 tablespoons safflower or vegetable oil
  • 4 pounds beef round roast or brisket cut into 4-inch chunks
  • 1 pound Banana leaves or aluminum foil
  • 12 ounces light beer 1 bottle
  • 24 small slider buns brioche or challah buns are specially good with this!
  • Pickled jalapeños optional

Instructions

For the marinade:

  • Heat a large skillet or comal over medium heat. Add the dried guajillo and ancho chiles and toast them for no more than 20 seconds per side, taking care not to burn them. Transfer the toasted chiles to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the chiles have softened and rehydrated.
  • Transfer the chiles to a blender, and add 2 cups of their cooking liquid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves and salt. Puree until smooth.
  • Wipe out the medium saucepan and add the oil. Place over medium heat for 1 to 2 minutes, then add the pureed chile mixture, being careful to avoid any splatters. Partially cover and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a paste-like consistency.

For the meat:

  • Place the beef in a large bowl and cover it with the marinade. If you will not cook it that day, cover and place in the refrigerator for up to 48 hours. Wrap the individual meat chunks in pieces of banana leaf or aluminum foil as you would wrap burritos or tamales - making sure to add a generous amount of marinade in each packet.
  • Preheat the oven to 350°F. Place the meat packets inside a large, heavy ovenproof French oven or casserole, pour in the beer and cover with a tight-fitting lid. Roast for about 3 hours, until the meat is succulent and comes apart when pulled with a fork. Transfer to the stovetop (off of the heat), and let everything rest for 10 to 15 minutes before opening the meat packets.
  • Serve on slider buns with drunken salsa and/or pickled jalapeños.

Notes

Hamburguesitas de Barbacoa

Grilled Cheese and Bean Heroes

Posted on by Pati Jinich

molletes pati jinich
Print Recipe
4.80 from 5 votes

Grilled Cheese and Bean Heroes

Grilled Cheese and Bean Heroes recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Avocado, bacon, bolillo, bread, Chorizo, ham, Monterrey Jack cheese, mozzarella, Mushroom, Oaxaca cheese, Pico de Gallo, refried beans, telera, turkey
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 4 teleras, bolillos, Portuguese buns, or baguettes cut into 5- to 6-inch pieces
  • 2 cups refried beans homemade or store-bought
  • 2 cups (about 8 ounces) shredded Oaxaca cheese, mozzarella, Monterrey Jack or mild cheddar
  • Traditional pico de gallo or other salsa of your choice

Optional extra toppings:

  • Mexican-style chorizo crumbled and fried
  • Crisped bacon
  • Turkey or ham
  • Sautéed mushrooms
  • Sliced avocado

Instructions

  • Preheat the oven to 350°F. Slice the bread in half lengthwise. Spread each piece with 3 to 4 tablespoons of refried beans and top with 3 to 4 tablespoons of grated cheese. Arrange the molletes on a baking sheet as you make them. If you want to add more toppings like ham, turkey, bacon or chorizo, sprinkle them on top of the cheese.
  • When they are all assembled, bake until the cheese has melted and the bread has a nice toasted crust on the bottom and around the edges, 8 to 10 minutes. Eat while hot. Serve with pico de gallo, or your favorite salsa, on the side.

Notes

Molletes

Sean’s Cheesy Chipotle Pork Sliders with Avocado Spread

Posted on by Pati Jinich

It was my friend Tamara´s birthday party. Her husband, Sean, an American who speaks and acts like a Mexico City native (says a Mexico City native), made the dinner for the 40+ guests. The guests were drinking, eating and laughing until their stomachs were hurting, usual for their home. Sean came up to me when he saw me walk in, gave me a plate, placed two of these sliders on and said, “You are going to like these.”

I ate one. YUM.
I said, “There’s chipotle in them!”
I ate two. OMG.
I said, “I can take that platter”, and ate the remaining four. Of course, he was grilling some more.

No, I didn’t even try his Asian tuna sliders. No, I didn’t try his regular cheeseburger sliders. No, of course, I didn’t try his vegetarian sliders. All I wanted were these Chipotle Pork Sliders. I was hooked.

After I had my fill, I told Sean I had to post his recipe on my blog, as I was sure you all would love them just like I did. He obliged, and I tested his recipe many times giving it a few tweaks (hey, you know, I can’t help myself). I added a bit of onion, garlic and oregano to the meat mix and more chipotle (come on Sean, you talk like a Mexican!). I took some of the mayo out of the avocado spread and added the refreshing chives.

It’s what happens when you share recipes: they’re not yours anymore. They’re under the domain of the recipients who can do whatever they want with them. You killed yourself to make the best-ever sandwich and you hate mustard? Well, the next person printing your recipe may think all the sandwich needs is a little, or a lot of, mustard. I know this to be true, for I’ve heard from many of you wonderful personal touches and spins on my recipes through the comments on this blog. That’s the beauty of passing down recipes!

If you don’t go head over heels over these sliders, tweak them, and go ahead, make them your very own. The underlying notes for these sliders, for me, are: meat, especially pork, and chipotle are heavenly together; the melted cheese adds a rich welcome layer (all of my boys thought so too), and the avocado spread brings in a creaminess and freshness to everything inside that soft bun, it brightens it up (one of my beastly beasts skipped the avocado part, see? oh well..).

Sean uses brioche buns, which have a light sweetness and a soft and fluffy bite. If you find them, great! If you don’t, any mini hamburger buns work just fine. And then again, you may decide to turn these sliders into jumbo size burgers.

Want to go crazy? Top with crumbles of chorizo!

Sean's Cheesy Chipotle Chorizo Sliders

Sean's Cheesy Chipotle Sliders
Print Recipe
5 from 4 votes

Sean’s Cheesy Chipotle Pork Sliders with Avocado Spread

If you don’t go head over heels over these sliders, tweak them, and go ahead, make them your very own. The underlying notes for these sliders, for me, are: meat, especially pork, and chipotle are heavenly together; the melted cheese adds a rich welcome layer (all of my boys thought so too), and the avocado spread brings in a creaminess and freshness to everything inside that soft bun, it brightens it up (one of my beastly beasts skipped the avocado part, see? oh well..).
Prep Time10 minutes
Cook Time7 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, burger, chipotles in adobo, lime, mayonnaise, Monterrey Jack cheese, Muenster cheese, pati's mexican table, pork
Servings: 16 sliders
Author: Pati Jinich

Ingredients

  • 2 pounds ground pork
  • 2 tablespoons finely chopped white onion
  • 3 garlic cloves finely chopped or pressed in garlic press
  • 3 tablespoons sauce from chipotles in adobo sauce
  • 1 chipotle chile in adobo sauce seeded and finely chopped, more to taste
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • olive oil to grease the grill
  • 1 large Mexican avocado halved, pit removed
  • 2 tablespoons mayonnaise
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons chopped chives
  • 1/4 teaspoon kosher salt or to taste
  • 8 slices Monterey Jack or Muenster cheese
  • 16 mini brioche or mini hamburger buns

Instructions

  • Prepare your grill or grill pan over medium heat. While it heats, in a large mixing bowl mix the pork with the onion, garlic, adobo sauce, chipotle chile in adobo sauce, oregano, salt and pepper until well combined. With your hands (I find it helpful if hands are wet), make 16 round patties, about 3/4-inch thick, and place them on a baking sheet or platter.
  • In a medium-mixing bowl, place the avocado pulp and mash with a fork until smooth. Combine with the mayonnaise, lime juice, chives and salt, blend well. Set aside.
  • Once the grill or grill pan is hot, brush generously with olive oil. Place the patties on the grill and flip after 3 to 4 minutes. If adding cheese, place a thin slice of cheese on the already grilled side of the patties. Cook for another 4 minutes.
  • A couple minutes before the patties are ready, place the opened hamburger buns on the upper part of the grill (or after you remove the patties, will be fine too!), and let them warm up.
  • Slather a generous tablespoon or so of the avocado spread on the bottom bun, place a patty on top, and put on the top part of the bun. Eat them while hot!

Notes

Hamburguesitas de Cerdo con Chipotle, Queso y Crema de Aguacate

Molletes with Pico: No Way not to Fall in Love

Posted on by patiadmin

It takes three ingredients, plus any extra topping that you fancy, 8 minutes in the toaster or oven and you get one of the most comforting foods I have eaten since I can remember: Molletes.

One of the most popular Mexican anytime antojitos or cravings, Molletes can be eaten for breakfast, brunch, lunch, a hearty afternoon snack or dinner.  It used to be a standard option for breakfast or dinner at my house growing up in Mexico City, just as quesadillas were. But I also used to crave Molletes from my school cafeteria.

So yes, even if I had some at home in the morning, I would have more for lunch at school.

First, you need the earthy and filling refried beans. You can make your own at home -I make a weekly double batch of beans and use it all week long- or buy ready made at the store. I usually go for Pintos, from photo below, or Black beans.

molletes 1

Secondly, you need crispy bread. In Mexico it is always a bolillo or telera, the Mexican adaptation of the baguette (since times of Maximilian in the 1860’s). But you can use petite baguettes or cut individual portions from a large baguette. Portuguese buns are similar too.

Slice the breads in half lengthwise and slather 2 to 4 tablespoons of refried beans on each half.

Molletes 2

Lastly, add a generous amount of shredded, melting cheese. Something flavorful, but not too overpowering, like Oaxaca, Mozzarella (but not the fresh wet one), Monterey Jack, Light Cheddar or Muenster. In Mexico I would also go for the Chihuahua or Mexican Manchego, but those are hard to come by in the US.

Then in the toaster or oven they go, for about 8 minutes. Until the bread crisps on the outside even more, the earthy beans have heated up and the cheese is oozing on top of it all.

Molletes 3
As with most antojitos, they can be messed around with. You can add extra toppings like crumbled bacon, chorizo, turkey or ham.

My boys love to have those choices! It makes them feel empowered in the kitchen, different from one another and like they are fully enforcing their free will on my territory. Which honestly, is more and more theirs, as the years go by. And I just love that, I can’t begin to tell you how much.

In restaurants and coffee shops Molletes are usually served with a side of Pico de Gallo.

Molletes 4

Talk about a way to make them even more wholesome and colorful. A healthy mix of ripe tomatoes, a bit of onion, cilantro and fresh chile, all mixed with fresh squeezed lime juice. But sometimes I will serve them along a Salsa Verde or Chipotles in Adobo. Delicious as well.

There is no way not to fall in love with this quick, fun and tasty meal. There’s just… none.

Enjoy!

Print Recipe
5 from 4 votes

Grilled Bean and Cheese Heros

It takes three ingredients, plus any extra topping that you fancy, 8 minutes in the toaster or oven and you get one of the most comforting foods I have eaten since I can remember: Molletes.
Prep Time5 minutes
Cook Time8 minutes
Course: Antojos
Cuisine: Mexican
Keyword: Antojo, beans, Monterrey Jack cheese, mozzarella, Oaxaca cheese, pati's mexican table, Pico de Gallo, Recipe, refried beans, telera
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 4 teleras bolillos, petite baguettes or large baguettes cut into 6" portions
  • 2 cups refried beans homemade or store bought
  • 2 cups Oaxaca cheese mozzarella or Monterrey jack, grated (any melting cheese of your liking will do)
  • Serve with pico de gallo salsa or another salsa of your choice

Instructions

  • Preheat the oven to 350 degrees.
  • Slice the bread in half lengthwise to have 8 pieces. Spread each piece with 3 to 4 tablespoons of refried beans and add 3 to 4 tablespoons of grated cheese on top. Arrange Molletes on a baking sheet as you make them. If you want, add additional toppings like ham, turkey, bacon or chorizo. Sprinkle them on top of the cheese. When they are all assembled, place the baking sheet into the oven.
  • Bake for 8 to 10 minutes, or until the cheese has melted and the bread has a nice toasted crust around the edges. Serve with Pico de Gallo salsa, or a salsa of your choice, on the side or on top.

Notes

Molletes

I am packing my own Torta…

Posted on by patiadmin

Some people get motion sickness when they travel. Some people get hungry. I am among the latter.

The minute I step on whatever will transport me from one place to another, my mind swims through related food memories… and I just have to eat. So since I know I will have a craving for something other than a moist, soggy, chewy and never-ever crunchy baguette from the Amtrak train, and after being so spoiled with the food from El Chepe Train, I am packing my own Torta.

Torta (according to me…): A satisfying and delicious, self contained, easy to transport, edible package filled with tasty ingredients that just love to schmooze together.

I guess we owe a big part of the Torta to the French, since the bolillo or telera bread used to make them, is the Mexican adaptation of the French Baguette. Brought to Mexico City in the 1860s by Emperor Maximilian’s troupe of cooks, its use quickly spread out throughout the country. Maximilian ruled over Mexico’s very own, very last and very short-lived European Monarchy. Although it was unfortunate politically (he ended up executed for one thing…), it was blissful in a culinary sense.

When it comes to Tortas, I have eaten a fair share of variations. There are outstanding long established Torta stands and shops where I grew up, each with a peculiar signature twist. Moreover, my father is famous in our food-centered family for making blow-your-mind-away ones (his favorite has sardines, Mexican avocado, white onion and pickled Jalapeños).

But I think the best Torta I ever had (sorry Papi…) was in the state of Michoacán at the home of Diana Kennedy. Aside from an outstanding Torta maker, she is also one of the most respected authorities in Mexican cooking, and a woman whose books I have happily swallowed whole.

I ate Diana’s Torta almost ten years ago, when I was a production assistant for a PBS cooking series based in Texas. I traveled with the production team to different locations in Mexico, as each show focused on the foods of a specific region. There was of course one show about Diana and the food from Michoacán, her beloved and adopted home. She prepared many dishes to feature on the show and by the time lunch came, she assembled a Torta for each of the by then desperately famished members of the crew.

It tasted like a little piece of Michoacano heaven.

The bread, if freshly baked that day, doesn’t need to be toasted. Most of the ingredients Diana used were brought from the nearby Pueblo that morning, including the fresh cheese and the farm style ham. She had homemade refried beans and pickled Jalapeños which I think were the biggest treat of it all.

Pack my own torta 1

Here is how I assembled mine for today, in memory of Diana’s:

I sliced the bolillos in half, but since I bought them yesterday I toasted them slightly. On one side I spread home made pinto refried beans (I had leftover from sopes I made last night). On the other side, some fork smashed slices of avocado. Then went a layer of queso fresco or fresh cheese and one of smoked turkey (what could be found in my refrigerator), slices of tomato, onion, a very generous spoonful of Mexican style cream and a layer of homemade pickled Jalapeños, so packed, it seemed like a Torta wallpaper.

Right before adding the top half, I sprinkled a bit of salt, a habit I got from my father. It seems to help the flavors from all the ingredients shine through.

NOTE: For the bread you can use bolillo, telera, Portuguese rolls or small baguettes. the refried beans as well as the pickled Jalapeños can be homemade or there are excellent brands of already made ones at the stores.

Pack my own torta main
Print Recipe
4.34 from 3 votes

TORTA

Some people get motion sickness when they travel. Some people get hungry. I am among the latter. The minute I step on whatever will transport me from one place to another, my mind swims through related food memories… and I just have to eat. So since I know I will have a craving for something other than a moist, soggy, chewy and never-ever crunchy baguette from the Amtrak train, and after being so spoiled with the food from El Chepe Train, I am packing my own Torta.
Prep Time5 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Antojo, Avocado, bolillo, cheese, chicken, ham, mexican crema, mozzarella, Oaxaca cheese, onion, Pickled Jalapeños, queso fresco, Recipe, refried beans, Sandwich, telera, Tomatoes, Torta, turkey
Servings: 1 hungry traveler
Author: Pati Jinich

Ingredients

  • 2 bolillos teleras, Portuguese rolls or small baguettes
  • 2 tablespoons refried beans
  • 1/2 ripe Mexican avocado peeled and sliced
  • 4 slices of queso fresco or fresh cheese farmers cheese, Oaxaca or Mozzarella
  • 4 cups to 6 slices of turkey ham or 1/2 cooked shredded chicken
  • 1 sliced and seeded tomato
  • 2 to 4 thin slices of white onion
  • 2 generous tablespoons of Mexican or any Latin style cream
  • Pickled Jalapeños homemade or storebought to taste ( Jalapeños en Escabeche/Vinagre)
  • Salt to taste optional

Instructions

  • Slice the bolillos in half lengthwise. If not fresh, toast them slightly for a couple minutes. On one side spread a tablespoon of refried beans and on the other mash 1/4 of an avocado with a fork. Top the base half with a couple slices of cheese, 2 or 3 slices of turkey, a couple slices of tomato and onion.
  • Drizzle a tablespoon of Mexican style cream and crown your package with as many pickled Jalapeños as your heart desires. Sprinkle a bit of salt if you want. Place the top half and slice the Torta horizontally.
  • Eat it or wrap it up so it may travel along with you.

Tex Mex or Mex Tex: Take Two

Posted on by patiadmin

Talking about American foods enriched by Mexican ingredients, I can’t leave out those tasty, juicy and smoky Ancho Chile hamburgers. My mother used to make them for our birthday parties as me and my sisters grew into teenagers. We felt more hip having funky burgers instead of kid sized tacos. Plus, they were a hit with our friends.

They are a snap to make and for the Mexican spin you just need to prepare a seasoning paste with Ancho Chiles.  Anchos, being ultra mild and somewhat fruity with a hint of prunes, make an instant click with the meat.

My mother used to mix half veal and half beef, when making hamburgers, meatloaf or meatballs. It works out well, but it is not necessary. She used to serve these hamburgers with the traditional American trimmings: sliced onions, tomatoes, fresh lettuce, ketchup and mustard.

But when I was reminiscing with my friend Andrea about these Mexicanized American dishes, she suggested we try a citrusy mayo spread. What a surprise! That tangy spread makes these tasty hamburgers bounce off the walls out of happiness…

I wouldn’t dare call this hamburger traditional Mexican food, although the recipe has been in my family for more than four decades. When you think about it, once an ingredient or a dish of a country enters another country and becomes accepted, it gains a life of its own.

I don’t think there ever is a right or wrong take in the kitchen (Diana Kennedy may just be aiming at me with a rifle now… ). It seems to me that it is all fair game as long as you get to know your ingredients and how to use them. And of course…there has to be a worthwhile and delicious result.

Print Recipe
4.50 from 2 votes

Ancho Chile Mexican Hamburgers with Lime Aioli

Talking about American foods enriched by Mexican ingredients, I can’t leave out those tasty, juicy and smoky Ancho Chile hamburgers. My mother used to make them for our birthday parties as me and my sisters grew into teenagers. We felt more hip having funky burgers instead of kid sized tacos. Plus, they were a hit with our friends. They are a snap to make and for the Mexican spin you just need to prepare a seasoning paste with Ancho Chiles.  Anchos, being ultra mild and somewhat fruity with a hint of prunes, make an instant click with the meat.
Prep Time15 minutes
Cook Time8 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, beef, chile, hamburger, lime, lime aioli, mayonnaise, Recipe, veal
Servings: 8 burgers
Author: Pati Jinich

Ingredients

For the burgers:

  • 1 1/2 pounds ground beef
  • 1 1/2 pounds ground veal
  • 1 1/2 cup white onion roughly chopped
  • 3 cloves garlic
  • 4 ancho chiles rinsed, seeded and soaked (explanation follows)
  • 1 1/2 teaspoons kosher or sea salt or to taste
  • 1/2 teaspoon black pepper freshly ground, or to taste
  • 2 eggs lightly beaten
  • safflower or corn oil

For the lime aioli:

  • 1 cup mayonnaise
  • Juice of 1 lime about 2 tablespoons
  • 1 teaspoon grate lime rind
  • 3 garlic cloves pressed
  • 1 teaspoon kosher or sea salt
  • 1/4 teaspoon black pepper

For the garnishes:

  • 8 hamburger buns
  • yellow mustard
  • ketchup
  • 2 red tomatoes sliced
  • 8 iceberg or romaine lettuce leaves rinsed and dried
  • 1/2 white onion sliced

Instructions

  • Rinse the ancho chiles. On a chopping board, make a slit down their side and take out all of their seeds, veins and stems. Place the cleaned chiles in a small bowl and cover with 1/2 cup boiling hot water. Let it soak for 10 to 15 minutes. Places chiles in the blender along with the soaking liquid, onion and garlic, and puree until smooth.
  • In a mixing bowl, combine the ground beef and veal. Add the chile mixture, two lightly beaten eggs, salt and pepper. Mix until it is all well incorporated.
  • Heat the griddle or pan over medium heat until very hot, about 6 to 8 minutes. Brush some oil on the griddle or pan.
  • With your hands, mold the patties and place them on the hot griddle or pan. Cook for about 4 to 6 minutes per side, depending on how well cooked you like your burgers. I like them medium-well, so it is about 5 minutes per side for me.
  • Place the garnishes on the table so that everyone can choose to their liking.
  • To make the lime aioli, place everything in a mixing bowl, and just mix it all up!
  • If you want to make this hamburger into a cheeseburger, Monterey jack is a great companion. Just place a slice of cheese on to the burger once you flipped it and let it melt as it finishes cooking.

Notes

Hamburguesas con Chile Ancho y Aioli de Limon