Vegetarian

Mashed Sweet Potatoes with Caramelized Pineapple

Posted on by Pati Jinich
Mashed Sweet Potatoes with Caramelized Pineapple
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5 from 4 votes

Mashed Sweet Potatoes with Caramelized Pineapple

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

Ingredients

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

Instructions

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

Notes

Dulce de Camote con Piña

Green Beans in Corn Sauce with Pumpkin Seeds

Posted on by Pati Jinich
Green Beans in Corn Sauce with Pumpkin Seeds
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3.25 from 4 votes

Green Beans in Corn Sauce with Pumpkin Seeds

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

Ingredients

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

Instructions

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

Notes

Chulibul

Chunky Pepita and Coconut Rice

Posted on by Pati Jinich
Chunky Pepita and Coconut Rice
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5 from 4 votes

Chunky Pepita and Coconut Rice

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

Ingredients

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

Instructions

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

Notes

Arroz con Coco y Pepitas

Pepita Habanero Pesto

Posted on by Pati Jinich
Print Recipe
5 from 4 votes

Pepita Habanero Pesto

Pepita Habanero Pesto recipe from Pati’s Mexican Table Season 12, Episode 9 “Pink”
Cook Time0 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: cilantro, habanero, pumpkin seeds
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1/3 cup raw and hulled pumpkin seeds or pepitas
  • 1/3 cup pine nuts
  • 1 habanero stemmed
  • 1 cup cilantro leaves
  • 3 cups basil leaves
  • 2 small garlic cloves
  • 1 cup olive oil
  • 1/2 cup Parmigiano Reggiano, Pecorino Romano, or queso Cotija
  • 1/2 teaspoon kosher or coarse sea salt or to taste

Instructions

  • On a preheated small skillet, comal, or griddle, set over medium low heat, gently toast the pumpkin seeds and pine nuts for just 2 to 3 minutes, stirring often, until they start changing color, don’t let them brown.
  • Scrape into the jar of a blender or food processor, add the habanero, cilantro, basil, garlic, olive oil, cheese and salt. Puree until smooth.

Notes

Pesto de Pepita con Habanero

Fresh Herb Corn Tortillas

Posted on by Pati Jinich
Fresh Herb Corn Tortillas
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4.34 from 3 votes

Fresh Herb Corn Tortillas

Fresh Herb Corn Tortillas recipe from Pati’s Mexican Table Season 12, Episode 8 “Maya Today”
Cook Time30 minutes
Course: Antojos
Cuisine: Mexican
Keyword: tortillas, Vegetarian, Yucatán Peninsula
Servings: 16 corn tortillas
Author: Pati Jinich

Ingredients

  • 2 1/2 cups (231g) masa harina
  • 1/4 teaspoon kosher or coarse sea salt
  • 1 2/3 cups warm water plus more as needed
  • 1/2 cup finely chopped cilantro, epazote or chives or a mix of any of them
  • Grated melty cheese such as Oaxaca, Monterey Jack, Muenster or mozzarella, optional, if making quesadillas

Instructions

To make the dough:

  • In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring with your hands to make a cohesive dough. Add the finely chopped herbs. Using your hands, knead the dough in the bowl until it’s smooth, about a minute or so. If the dough sticks to your hands and feels wet, add more masa harina a teaspoon at a time. If it crumbles when you roll a piece into a ball, add more water a teaspoon at a time.

To shape the tortillas:

  • Preheat a comal, a cast iron or nonstick pan, or a griddle, over medium heat for 5 minutes, or until evenly hot. Cut two round or square pieces of plastic – from a plastic produce or zip-top bag – to a size about 1/2″ larger than the diameter of your press. Set aside.
  • Divide the dough into 16 pieces and roll each piece into a ball. Cover them with a kitchen towel to keep them moist.
  • Working with one ball of dough at a time, place one piece of plastic on the bottom of the tortilla press, place the ball of dough, and top it with the second piece of plastic. Gently, squeeze the handle of the press until the dough is about 1/16” to 1/8” thick and about 5” in diameter. To achieve a nicely round tortilla, jiggle the handle of your press just as you near the bottom. You may need to press it a couple of times to get the desired thinness.

To cook the tortillas:

  • Open the tortilla press, peel off the top piece of plastic, and then take the tortilla on the bottom piece of plastic next to the comal, so that you can pass the tortilla to one hand as you remove the bottom plastic with the other hand and quickly but gently lay the tortilla on the hot pan. Don’t worry if it isn’t perfectly flat (you’ll get better as you practice), and don’t try to move it, which will cause it to tear. Return the piece of plastic to the bottom of the tortilla press.
  • Cook the tortilla until it releases easily from the pan and its color has lightened and become opaque, 40 to 45 seconds; you don’t want the tortilla to brown or become freckled at this point.
  • Using a spatula or your fingers, flip the tortilla and cook it until the bottom starts to brown and freckle, 70 to 90 seconds more. Flip the tortilla one more time and cook it until it puffs, 10 to 15 seconds. If the tortilla doesn’t puff on its own, gently poke it a few times near the center. Once it puffs, let the tortilla cook for 15 seconds longer, until fully set and soft. Remove the tortilla from the heat and wrap it in a clean kitchen towel, or transfer it to a cloth-lined tortillero.
  • Repeat the pressing and cooking process with the remaining dough.
  • If making quesadillas, add melty cheese, and if you want, a fresh leaf of epazote, to the center of a freshly made tortilla. Either fold in half or cover with a second tortilla and heat on the comal until the cheese is completely melted, flipping in between.

Notes

Tortillas con Hierbas Frescas

Pepita, Egg and Chaya Tamales

Posted on by Pati Jinich
Pepita, Egg and Chaya Tamales
Print Recipe
4.75 from 4 votes

Pepita, Egg and Chaya Tamales

Pepita, Egg and Chaya Tamales recipe from Pati’s Mexican Table Season 12, Episode 10 “A Mayan League of their Own”
Cook Time1 hour
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Eggs, pumpkin seeds, Tamales
Servings: 14 to 16 tamales
Author: Pati Jinich

Ingredients

For the masa:

  • 1 pound chaya leaves can sub Swiss chard or spinach
  • 3 1/4 cups (about 1 pound) GOYA® Masarica
  • 2 3/4 cups chicken or vegetable broth
  • 1 cup lard or vegetable shortening
  • 2 1/2 teaspoons kosher or coarse sea salt or to taste, divided
  • 3 stems fresh epazote about 15 leaves, or sub cilantro, coarsely chopped

For the tamales:

  • 1/2 cup hulled raw pumpkin seeds lightly toasted
  • GOYA® Banana Leaves cut into 12” long pieces, rinsed, plus more for steaming tamales
  • 4 large eggs hardboiled, cooled, peeled, and cut lengthwise into 6 pieces
  • 1 cup Roasted Tomato and Habanero Salsa for filling, plus more for garnish

Instructions

To make the masa:

  • Bring salted water to a boil in a large pot over high heat. Once boiling, add the chaya leaves and let them cook for 2 minutes. Drain completely. Let them sit as you make the masa. Press with your hands to remove excess liquid as much as you can. Coarsely chop.
  • In a large bowl, combine the masa harina with the broth, using your hands to knead the dough until thoroughly mixed and very smooth, not “grainy.” Add the lard or vegetable shortening, and work it in, kneading, for a few minutes. Add 2 teaspoons of the salt, the chopped chaya and epazote, and mix until fully incorporated.

To assemble the tamales:

  • In a small saute pan or comal, set over medium-low heat, toast the pumpkin seeds for 3 to 4 minutes, until they are lightly toasted. Don’t let them brown or burn. Remove from the heat. Once they cool down, either finely chop or coarsely grind them in a spice mill or food processor along with the remaining 1/2 teaspoon salt. Scrape onto a bowl.
  • To prepare the banana leaves, turn a burner on to medium-low heat. Slowly pass each banana-leaf piece over the flame on both sides, until they change color and become fragrant, and set aside (so they will be resilient, malleable, and will not break).
  • One by one, set each leaf piece on your counter with the shiny, outer side down. Spoon about 1/3 cup of masa onto the center and spread to form a rectangle of about 5”x 3.” With the spoon, or your finger, make a shallow channel down the middle, creating a stripe in the masa. Add a couple teaspoons ground pepita, a couple pieces of hard boiled egg, and top with a tablespoon of salsa. Gently close each tamal by folding the longer sides first and then the short sides as if making a flat and tight package, but being careful not to press on the tamal too much.
  • Prepare your tamalera or steamer by adding just enough water to touch the bottom of the steaming basket. Line the steaming basket with a few banana-leaf pieces to gently cover the base. One by one, add the tamales, stacking them as evenly as you can, staggered in the same position as when you made them: laying them flat. Once you are done, cover with a few more pieces of banana leaves. Set the steamer uncovered over high heat, once there is a bit of steam coming out and the water starts boiling a few minutes later, cover, reduce heat to medium, and cook for an hour.
  • The leaves will have changed to a much darker color and will have completely wilted to wrap themselves as a second skin over the tamales, and the tamales should feel firm. Turn off the heat. Let the tamales sit for at least 15 minutes before serving so they will settle. Serve the tamales with the roasted tomato and habanero salsa.

Notes

Tamales Dzotobichay 

Roasted Tomato and Habanero Salsa

Posted on by Pati Jinich
Roasted Tomato and Habanero Salsa
Print Recipe
5 from 5 votes

Roasted Tomato and Habanero Salsa

Roasted Tomato and Habanero Salsa recipe from Pati’s Mexican Table Season 12, Episode 10 “A Mayan League of their Own”
Cook Time15 minutes
Course: Salsa
Cuisine: Mexican
Keyword: habanero, Salsa, Tomato, Yucatán Peninsula
Servings: 3 cups
Author: Pati Jinich

Ingredients

  • 2 pounds ripe tomatoes
  • 1/2 white onion
  • 2 garlic cloves unpeeled
  • 1 to 2 habaneros
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1 tablespoon GOYA® Vegetable Oil

Instructions

  • On a preheated comal, skillet or griddle, set over medium heat, toast the tomatoes, onion, unpeeled garlic cloves and habaneros. Let them cook for 8 to 10 minutes, until the skin is completely charred and the ingredients have completely softened. Alternatively, you can roast under the broiler, flipping them halfway in between. Remove from the heat. Peel the garlic.
  • Place the peeled garlic in a jar of the blender along with tomatoes (don’t remove anything from them!), onion and salt. Stem the chiles, and add half at a time to taste for heat. Pulse with the blender until salsa has a coarse pureed texture.
  • Heat the oil in a medium saucepan set over medium-high heat. Once hot, add the tomato mixture, cook, stirring occasionally, for 6 to 7 minutes, until the salsa has darkened in color and thickened a bit.

Notes

Salsa Asada de Jitomate y Habanero

Jicama and Greens Salad with a Creamy Honey Citrus Vinaigrette

Posted on by Pati Jinich
Jicama and Greens Salad with a Honey Citrus Vinaigrette
Print Recipe
5 from 2 votes

Jicama and Greens Salad with a Creamy Honey Citrus Vinaigrette

Jicama and Greens Salad with a Creamy Honey Citrus Vinaigrette recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Cook Time0 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: salad, Vegetarian
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 1 fresh xcatic, güero, or banana chile
  • 1 fresh habanero optional
  • 2 tablespoons lime juice
  • 4 tablespoons lemon juice
  • 2 tablespoons white distilled vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • 1 ripe avocado halved, pitted, chopped
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper

For the salad:

  • 2 tender lettuces such as Boston and baby romaine, washed and torn into pieces (4 to 6 cups)
  • 1 jicama about 1 pound, peeled and cut into matchsticks (about 2 cups)
  • 1 grapefruit peeled and cut into supremes (about 1 cup)
  • 1 orange peeled and cut into supremes (about 1 cup)

Instructions

To make the vinaigrette:

  • On a preheated comal, skillet, or griddle set over medium heat, toast the güero chile and habanero, if using, for 6 to 8 minutes, flipping as needed, until skin is charred and chile is softened. Remove from the heat and remove stem and seeds, if desired.
  • In the jar of a blender, add the roasted chiles (making sure you add a piece of habanero at a time, to taste, for desired heat level), lime and lemon juices, vinegar, olive oil, honey, avocado, salt and pepper. Puree until completely smooth. Scrape into a bowl.

To assemble the salad:

  • In a salad bowl, add the lettuce, jicama, and half of the grapefruit and orange supremes. Toss with some of the dressing until completely covered but not soaked. Add the remaining grapefruit and orange supremes on top. Add more dressing as needed.

Notes

Ensalada de Jícama y Lechugas con Vinagreta de Cítricos y Miel

Pickled Onion with Fire Roasted Chiles and Garlic

Posted on by Pati Jinich
Pickled Onion with Fire Roasted Chiles and Garlic
Print Recipe
4.41 from 5 votes

Pickled Onion with Fire Roasted Chiles and Garlic

Pickled Onion with Fire Roasted Chiles and Garlic recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Cook Time5 minutes
Course: Salsa
Cuisine: Mexican
Keyword: pickled, Salsa, Vegetarian, Yucatán Peninsula
Servings: 4 cups approximately
Author: Pati Jinich

Ingredients

  • 3 to 4 garlic cloves unpeeled
  • 2 to 3 fresh xcatic, banana, yellow wax, güero, or jalapeño chiles
  • 2 cups white distilled vinegar
  • 2 large or 3 medium red onions halved and slivered
  • 2 bay leaves
  • 2 teaspoons kosher or coarse sea salt
  • 1/2 teaspoon ground black pepper

Instructions

  • On a preheated comal, griddle, or skillet set over medium heat, toast the unpeeled garlic cloves and chiles until they have completely softened and their skin is completely charred, about 6 to 8 minutes. Remove from the heat. Peel the garlic cloves and stem the chiles.
  • Pour the vinegar into a medium saucepan and incorporate the toasted chiles and garlic, the sliced onions, bay leaves, salt and pepper. Set over medium-high heat, let it come to a rolling boil and then immediately turn off heat. Let cool. Can keep in the refrigerator for up to a couple weeks in an airtight container.

Notes

Cebollas Encurtidas con Ajo y Chile Xcatic

Chaya Egg Scramble

Posted on by Pati Jinich
Chaya Egg Scramble
Print Recipe
3.34 from 3 votes

Chaya Egg Scramble

Chaya and Egg Scramble recipe from Pati’s Mexican Table Season 12, Episode 5 “Ode to the Egg”
Cook Time5 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, Eggs, Vegetarian
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 to 2 tablespoons vegetable oil
  • 1/2 cup chopped red onion
  • 4 cups finely sliced chaya leaves may sub with swiss chard, spinach or watercress
  • 10 to 15 fresh mint leaves thinly sliced, or 1/4 teaspoon dried mint
  • 6 large eggs
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon coarsely ground black pepper or to taste

To serve:

Instructions

  • Heat the oil in a medium skillet set over medium heat. Once oil is hot and shimmers, add the onion and cook for 2 to 3 minutes, until wilted but not browned. Incorporate the chaya and mint, mix, and continue cooking for a couple minutes, until completely cooked and wilted.
  • Meanwhile, in a small bowl, beat the eggs and season with the salt and pepper.
  • Reduce heat to medium low, pour the eggs over the onion and chaya mixture and, as they cook, scramble with a wooden spoon or spatula. Cook until desired doneness. I like my eggs tender, so I cook them for 2 to 3 minutes.
  • Serve with warm corn tortillas, habanero table salsa, ripe avocado slices, and colado black beans or refried beans.

Notes

Huevos Revueltos con Chaya

Habanero Table Salsa

Posted on by Pati Jinich
Habanero Table Salsa
Print Recipe
5 from 3 votes

Habanero Table Salsa

Habanero Table Salsa recipe from Pati’s Mexican Table Season 12, Episode 5 “Ode to the Egg”
Cook Time6 minutes
Course: Salsa
Cuisine: Mexican
Keyword: habanero, Salsa, Vegetarian, Yucatán Peninsula
Servings: 1 /2 cup approximately
Author: Pati Jinich

Ingredients

  • 6 to 8 habanero chiles
  • 2 to 3 garlic cloves unpeeled, optional
  • 1/2 cup bitter orange juice or substitute 2 tablespoon each of orange, lime and lemon juice, and white distilled vinegar
  • 1 teaspoon kosher or coarse sea salt or to taste

Instructions

  • On a preheated comal, skillet or griddle set over medium heat, toast the habaneros for 6 to 8 minutes, flipping as needed, until their skin is completely charred and the chiles are completely softened inside. Remove from heat. Remove the stems and keep or discard the seeds, as desired. Transfer the chiles to a molcajete and mash, or finely chop and place in a small bowl. (If using garlic, toast on the comal as well, then peel and mince.)
  • Add the garlic into the molcajete or bowl with the chiles, if using. Pour in the bitter orange juice or its substitute, season with the salt, stir, and let it sit for at least 30 minutes before serving. You may store in an airtight container in the refrigerator for a couple weeks.

Notes

Salsa de Mesa de Habanero

Pumpkin Seed, Roasted Tomato and Habanero Dip

Posted on by Pati Jinich
Pumpkin Seed, Roasted Tomato and Habanero Dip
Print Recipe
4 from 4 votes

Pumpkin Seed, Roasted Tomato and Habanero Dip

Pumpkin Seed, Roasted Tomato and Habanero Dip recipe from Pati’s Mexican Table Season 12, Episode 8 “Maya Today”
Cook Time10 minutes
Course: Antojos, Appetizer, Dip, Salsa
Cuisine: Mexican
Keyword: habanero, pumpkin seeds, Tomato, Yucatán Peninsula
Servings: 1 2/3 cups
Author: Pati Jinich

Ingredients

  • 1 pound ripe Roma tomatoes
  • 1 fresh habanero
  • 2 ounces or 3/4 cup pumpkin seeds with their shells
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 cup coarsely chopped cilantro leaves and top of the stems
  • 1/4 cup coarsely chopped fresh chives
  • Serve with tortilla chips or vegetable sticks such as raw zucchini, cucumber, carrots, jicama

Instructions

  • Preheat a comal, skillet, or griddle over medium heat. Once hot, add the tomatoes, habanero and pumpkin seeds. Toss and flip the pumpkin seeds as they toast, for a couple of minutes, just until they seem to puff up with a bit of air, about 2 to 3 minutes. They should be crunchy and taste toasty. Don’t let them brown too much or burn. Scrape them into a bowl and set aside.
  • Let the tomatoes and habanero continue to char and toast, for a total of about 8 minutes, flipping as needed, until completely softened and the skin is completely charred and blistered. Remove from the heat.
  • Using a food processor or spice or coffee grinder, grind the toasted pumpkin seeds with a teaspoon of salt until finely ground. If using the food processor, you can add the tomatoes, half of the habanero at a time, the cilantro and chives, and continue pulsing until everything is mashed together into a paste. Or, you can transfer the ground pumpkin seeds to a molcajete and mash the tomatoes and habaneros there, tasting as you go, then adding and mashing the cilantro and chives. Serve with tortilla chips or vegetable sticks.
  • Note: In west Yucatán they make it with cilantro, and in east Yucatán they make it with chives. Some people mix the two. Some people add the habanero raw, some roasted or charred.

Notes

Sikil Pak

Chunky Tomato and Habanero Salsa

Posted on by Pati Jinich
Chunky Tomato and Habanero Salsa
Print Recipe
3.80 from 5 votes

Chunky Tomato and Habanero Salsa

Chunky Tomato and Habanero Salsa recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”
Cook Time25 minutes
Course: Salsa
Cuisine: Mexican
Keyword: habanero, Salsa, Tomato
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds ripe tomatoes
  • 2 tablespoons vegetable oil
  • 2 to 3 whole fresh habanero chiles
  • 1/2 cup finely chopped white onion
  • 1 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Place the tomatoes in a medium saucepan and cover with water. Set over high heat, bring to a boil, and let simmer over medium heat for 7 to 8 minutes, until completely cooked and softened. Using a slotted spoon, transfer the tomatoes to the jar of a blender or food processor and puree just until coarsely chopped. Or you may chop them with a knife, but don’t discard the juices, skin or seeds. Set aside.
  • Heat the oil in a medium saucepan set over medium heat. Once hot, add the chiles, cook for 3 minutes, stirring occasionally, until they start to change color. Add the onion and continue to cook until softened and beginning to brown, about 7 to 8 minutes. Incorporate the chopped tomatoes, add the salt, and cook for 5 to 6 minutes more, until the color becomes deeper and it thickens. Taste for salt and add more if need be.

Notes

Salsa de Tomate con Habanero

Colado Black Beans

Posted on by Pati Jinich
Colado Black Beans
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4.25 from 4 votes

Colado Black Beans

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

Ingredients

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

Instructions

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

Notes

Frijol Colado

Edam Cheese Potato Galette

Posted on by Pati Jinich
Edam Cheese Potato Galette
Print Recipe
4.41 from 5 votes

Edam Cheese Potato Galette

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

Ingredients

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

Instructions

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

Notes

Tarta de Papas con Queso Edam

Sweet Lime and Chile de Árbol Guacamole

Posted on by Pati Jinich
Sweet Lime and Chile de Árbol Guacamole
Print Recipe
4.50 from 4 votes

Sweet Lime and Chile de Árbol Guacamole

Sweet Lime and Chile de Árbol Guacamole recipe from Pati’s Mexican Table Season 12, Episode 2 “Guayabera World”
Cook Time0 minutes
Course: Drinks
Cuisine: Mexican
Keyword: Avocado, chile de arbol, guacamole
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 to 3 chiles de árbol toasted, stems removed
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 2 tablespoons fresh squeezed sweet lime juice or 1 each of lime and lemon juice
  • Zest of 1 sweet lime or a mix of lime and lemon zest
  • 2 to 3 ripe avocados halved pitted and pulp cut into chunks or roughly mashed
  • 2 to 3 tablespoons thinly sliced chives

Instructions

  • On a preheated skillet, comal or griddle, toast the chiles de árbol until browned and crisp. Stem and finely chop the chiles and place in a bowl, or crush and mash them in a molcajete. Mix or mash the chiles with the salt, sweet lime juice, and zest. Once mixed, incorporate and mash the avocado. Top with chopped chives.

Notes

Guacamole con Lima y Chile de Árbol

Honey Habanero Rice with Peas

Posted on by Pati Jinich

Honey Habanero Rice
Print Recipe
4 from 6 votes

Honey Habanero Rice with Peas

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

Ingredients

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

Instructions

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

Notes

Arroz con Miel, Habanero y Chícharos

Melted Cheese with Guajillo and Garlic Mushrooms

Posted on by Pati Jinich
Print Recipe
3.60 from 5 votes

Melted Cheese with Guajillo and Garlic Mushrooms

This queso fundido with mushrooms has the craziest cheese pull in the middle and an irresistible crunchy, cheesy crust all around.
Cook Time30 minutes
Course: Dip, Snack
Cuisine: Mexican
Keyword: cheese, Guajillo, Mushroom, queso, Queso Fundido
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup olive oil
  • 6 cloves garlic peeled, plus 2 tablespoons finely chopped garlic
  • 3/4 cup finely chopped white onion
  • 2 dried guajillo chiles stemmed, seeded and finely chopped or snipped with scissors
  • 1 lb mixed mushrooms such as white button, baby bella, and wild mushrooms, thinly sliced
  • 3/4 tsp kosher salt or more to taste
  • 1/4 tsp freshly ground black pepper or to taste
  • 4 cups grated mixed melting cheeses such as asadero, Oaxaca, Monterey Jack, or mozzarella
  • 8 to 10 flour and/or corn tortillas
  • Guacamole or 1 ripe avocado halved, pitted, and sliced (optional)
  • Salsa of your choice for serving (optional)

Instructions

  • Preheat the oven to 450 degrees F, with a rack in the upper third. Lightly oil a large shallow baking dish.
  • Heat the oil in a medium saucepan over medium heat. Add the whole garlic cloves and cook, stirring occasionally, until they soften and brown, 7 to 8 minutes. Remove with a slotted spoon and discard, leaving the flavored oil behind.
  • Add the onion and guajillo chiles and cook, stirring, for 1 to 2 minutes, just until the onion begins to soften. Add the chopped garlic, stir, and cook for a minute, until fragrant. Stir in the mushrooms, salt, and black pepper and cook, stirring occasionally, until all the mushroom juices have been released and begun to evaporate and the mushrooms have begun to color, 8 to 10 minutes. Remove from the heat, taste, and adjust the salt.
  • Combine the cheeses thoroughly and arrange in the baking dish. Bake for 12 to 15 minutes, or until the cheese is completely melted. Top with the mushrooms, return to the oven, and bake for another 7 to 8 minutes, until the cheese is bubbling, the edges are crusty, and the top is lightly browned.
  • Meanwhile, heat a comal or large skillet over medium-low heat for at least 5 minutes. One or two at a time, depending on the size of your comal or pan, heat the tortillas, making sure they are not overlapping, until warm, puffed, and browned in spots, about a minute per side. Place in a tortilla warmer or wrap in a clean cloth or kitchen towel.
  • Serve the queso bubbling hot from the oven, with the warm tortillas and guacamole or avocado slices and salsa, if desired. Let everyone assemble their own tacos at the table.

Notes

Queso Fundido con Hongos al Ajillo con Guajillo

Red Tacos with Queso Fresco and Piquín Salsa Verde

Posted on by Pati Jinich
Red Tacos
Print Recipe
4.50 from 4 votes

Red Tacos with Queso Fresco and Piquín Salsa Verde

Red Tacos with Queso Fresco and Piquín Salsa Verde from Pati's Mexican Table Season 11, Episode 7 "Cantina Culture"
Cook Time1 hour 15 minutes
Course: Antojos
Cuisine: Mexican
Keyword: red tacos, tacos, tacos rojos
Servings: 16 tacos
Author: Pati Jinich

Ingredients

For the filling:

  • 2 tablespoons vegetable oil
  • ½ cup finely chopped white onion
  • 1 serrano chile stemmed and finely chopped
  • 1 garlic clove pressed or finely chopped
  • 2 ripe Roma tomatoes (½ pound) cored and finely chopped
  • 2 to 3 tomatillos (⅓ pound) cored and finely chopped
  • ½ teaspoon kosher or coarse sea salt or to taste
  • 2 cups crumbled queso fresco (8 ounces)

For assembling:

  • 1 batch Red Tortillas
  • Vegetable oil for greasing the comal
  • 1 batch Salsa Verde con Piquín to sauce the tacos
  • Mexican crema to drizzle over the tacos
  • Crushed dried chile piquín optional, garnish

Instructions

To make the filling:

  • Heat 2 tablespoons of oil in a large skillet set over medium-high heat. Add the onion and serrano and cook for 3 to 4 minutes, until wilted. Stir in the garlic, stir and cook for a minute, until fragrant but not burnt. Add the tomatoes, tomatillos, and salt and cook stirring often, until they have completely softened and released their juices and then begin to dry up turning into a moist but mushy paste, about 7 to 8 minutes. Turn off the heat. Add the queso fresco and combine well. Set aside.

To assemble and dress the tacos:

  • Set your comal, cast iron, or nonstick skillet over medium heat. If desired, add a tablespoon of oil and spread throughout (you can also make the tacos without oil). Place a couple tortillas and add a couple tablespoons of the queso filling in the center of each. Fold the tortillas to close, and let the tacos cook and begin to crisp for a couple minutes on each side. Repeat with all the tortillas.
  • Serve, completely sauced with the Salsa Verde con Piquín. You may drizzle on Mexican crema and sprinkle some crushed dried Piquín on top.

Notes

Tacos Rojos de Queso Fresco con Salsa Verde con Piquín

Piquin Salsa Verde

Posted on by Pati Jinich
Piquín Salsa Verde
Print Recipe
3.80 from 5 votes

Piquin Salsa Verde

Piquin Salsa Verde from Pati's Mexican Table Season 11, Episode 7 "Cantina Culture"
Cook Time10 minutes
Course: Salsa
Cuisine: Mexican
Keyword: chile piquín, Salsa
Servings: 2 1/2 cups approximately
Author: Pati Jinich

Ingredients

  • 1½ pounds tomatillos husks removed, rinsed
  • 2 garlic cloves unpeeled
  • ¼ white onion
  • 1 to 2 serrano chiles stemmed
  • 1 to 2 teaspoons dried piquín chiles
  • 1 cup coarsely chopped cilantro leaves and upper part of stems
  • 1 teaspoon kosher or coarse sea salt

Instructions

  • Place the tomatillos, garlic, onion, and serranos on a small baking sheet. Place under the broiler and char or roast for about 10 minutes, flipping as needed in between, until charred on the outsides and completely softened. Remove from the oven.
  • Alternatively, you can char or roast on a preheated comal set over medium-low heat or directly on the grill.
  • Once cool enough to handle, peel the garlic cloves. Place tomatillos, peeled garlic, onion, and serranos along with piquín chiles, cilantro, and salt into a blender and puree to your desired consistency (I like it to still be able to see the tomatillo seeds).

Notes

Salsa Verde con Piquín

Roasted Tomato Rice with Cumin and Oregano

Posted on by Pati Jinich

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

Roasted Tomato Rice with Cumin and Oregano

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

Ingredients

For the roasted tomatoes:

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

For the rice:

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

Instructions

To make the roasted tomatoes:

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

To make the rice:

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

Notes

Arroz con Jitomates Rostizados en Comino y Orégano

Super Greens Salad with Oregano Vinaigrette

Posted on by Pati Jinich
Super Greens Salad
Print Recipe
4.80 from 5 votes

Super Greens Salad with Oregano Vinaigrette

Super Greens Salad with Oregano Vinaigrette from Pati's Mexican Table Season 11, Episode 9 "A Day with Hugo"
Cook Time0 minutes
Course: Salad
Cuisine: Mexican
Keyword: cilantro, oregano
Servings: 6 servings
Author: Pati Jinich

Ingredients

Oregano Vinaigrette:

  • 1 teaspoon dried oregano
  • ¼ teaspoon cumin seeds
  • 1 garlic clove pressed or finely chopped
  • 2 tablespoons capers finely chopped
  • ½ cup fresh squeezed lime juice
  • ¼ cup olive oil
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon grated piloncillo or dark brown sugar
  • 1 teaspoon kosher or coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 shallot thinly sliced

Salad:

  • 2 cups arugula rinsed and drained
  • 2 cups baby spinach leaves rinsed and drained
  • 2 cups watercress rinsed and drained
  • 1 cup basil leaves rinsed and drained
  • 1 cup cilantro leaves and upper part of stems rinsed and drained
  • 1 cup parsley leaves and upper part of stems rinsed and drained
  • ½ cup mint leaves rinsed and drained
  • 4 to 5 radishes rinsed and drained, bulbs thinly sliced, leaves coarsely chopped

Instructions

To make the oregano vinaigrette:

  • In a small saucepan preheated over medium-low heat for a few minutes, toast the oregano and cumin for 20 to 30 seconds, stirring occasionally, just until fragrant and toasty, don’t let them burn. Remove from heat set aside to cool. When cooled, finely chop or crush with a sharp knife.
  • In a small bowl, combine the oregano, cumin, garlic, capers, lime juice, olive oil, soy sauce, Worcestershire, piloncillo, salt and pepper. Whisk well until completely emulsified. Add the shallots, mix and let sit for at least 10 minutes.

To make the salad

  • In a large salad bowl, place the arugula, spinach, watercress, basil, cilantro, parsley, mint, radish leaves, and sliced radish bulbs. Pour the vinaigrette over, toss well, and serve.

Notes

Ensalada Verde con Vinagreta de Orégano

Chocolate and Vanilla Three Kings’ Bread

Posted on by Pati Jinich
Chocolate and Vanilla Rosca de Reyes
Print Recipe
3.72 from 7 votes

Chocolate and Vanilla Three Kings’ Bread

Rosca de Reyes is the Mexican version of Three Kings’ Bread. I wanted to create a version for my family, featuring just the parts we love. So why not make a chocolate-and-vanilla marbled bread with a chocolate-and-vanilla sugar coating?
Cook Time45 minutes
Course: Dessert, Side Dish, Snack
Cuisine: Mexican
Keyword: bread, Chocolate, vanilla
Servings: 15 servings; makes 1 large ring-shaped bread
Author: Pati Jinich

Ingredients

For the starter:

  • 1/2 cup whole milk heated to lukewarm
  • 1 tablespoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1/2 cup all-purpose flour

For the dough:

  • 1 tablespoon orange blossom water or rose water (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 4 large eggs
  • 3 1/2 cups all-purpose flour plus more for dusting
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 pound (2 sticks) unsalted butter cut into 1⁄2-inch cubes, at room temperature, plus more for the bowls
  • 3 tablespoons unsweetened cocoa powder

For the topping:

  • 1 cup all-purpose flour
  • 1 cup confectioners’ sugar
  • 10 tablespoons (1 1/4 sticks) unsalted butter or 1/2 cup plus 2 tablespoons vegetable shortening, at room temperature
  • 1 teaspoon vanilla extract
  • 1 heaping tablespoon unsweetened cocoa powder
  • 1 large egg beaten with 1 tablespoon milk, for brushing

Instructions

To make the starter: 


  • Whisk the milk, yeast, and granulated sugar together in the bowl of a stand mixer. Whisk in the flour. Cover with a clean kitchen towel, set in a warm, draft-free place, and let stand until the mixture begins to bubble, 20 to 25 minutes.

To make the dough: 


  • Attach the bowl to the mixer stand and fit it with the paddle attachment. Add the orange flower or rose water (if using), vanilla, orange zest, eggs, flour, granulated sugar, and salt to the starter and beat on low speed just until combined. Scrape the bowl and beater and switch to the dough hook. Beat on medium speed for 10 to 12 minutes, until the dough pulls away from the sides of the bowl and starts to make a slapping sound.
  • On low speed, add the butter in 4 to 6 additions, incorporating each addition before adding the next one. From time to time, scrape the bowl. When all of the butter has been added, increase the speed to medium and beat for another 8 to 10 minutes, until the dough slaps against the sides of the bowl again. It will still be sticky, but don’t be tempted to add more flour.
  • Butter two medium bowls. Remove the dough from the mixer bowl, divide it in half, and return one half to the bowl. Shape the other piece into a ball and transfer to one of the buttered bowls.
  • Add the cocoa powder to the dough in the mixer bowl and mix on low speed until incorporated. Turn the dough out, shape it into a ball, and place in the other buttered bowl. Cover each bowl with plastic or a clean kitchen towel and let the dough rise in a warm, draft-free place until doubled, 1 to 1 1⁄2 hours.
  • Gently deflate both portions of dough with your fist and shape into balls again. Cover and let rise in the refrigerator for at least 3 hours, or for as long as overnight.
  • Remove the dough from the refrigerator and set, still covered, in a warm, draft-free spot for about an hour so it comes to room temperature and rises.
  • Line a baking sheet with parchment paper. Remove the doughs from the bowls and shape each one into a ball. Press each ball down to flatten it slightly. Place the vanilla round on top of the chocolate round and stretch it so that it completely envelops the chocolate round, turning the dough over to stretch it over the bottom. Make a hole in the center of the dough by pushing your fist through it, then gently stretch the dough out to make a 9-x-13-inch oval.
  • Place the dough on the baking sheet. Insert a couple of plastic Baby Jesus figurines into the dough, if using. Cover with a clean kitchen towel and let rise for an hour or so, until the dough has puffed.
  • Meanwhile, preheat the oven to 350℉ degrees, with a rack in the middle.

To make the topping:

  • Combine the flour, confectioners’ sugar, butter or shortening, and vanilla in a medium bowl and mix together into a smooth paste with your hands. Divide the paste in half. Add the cocoa powder to one half and knead and mix well until evenly incorporated. Divide each of the pastes into about 6 portions and shape into balls.
  • Gently brush the bread with the egg wash. Roll each paste ball into a log and then press to flatten it into a strip about 7 inches long, 1 inch wide, and 1⁄8 to 1⁄4 inch thick. Arrange them on the bread, alternating chocolate and vanilla strip, at approximately 2-inch intervals.
  • Bake for about 45 minutes, or until the bread is golden brown and makes a hollow sound when tapped on the bottom. Cool on a rack before slicing.

Notes

Rosca de Reyes de Chocolate y Vainilla

Guacamole Salsa

Posted on by Pati Jinich
guacamole salsa
Print Recipe
4 from 9 votes

Guacamole Salsa

Guacamole Salsa recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time10 minutes
Course: Salsa
Cuisine: Mexican
Keyword: Avocado, cilantro, jalapeno, serrano, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 garlic clove peeled
  • 1 jalapeño chile
  • 1 serrano chile
  • 2 tablespoons coarsely chopped onion
  • 1 cup coarsely chopped fresh cilantro leaves and upper stems
  • 1 large avocado halved pitted, meat scooped out, and chopped
  • 1 teaspoon kosher salt or more to taste

Instructions

  • Place the tomatillos, garlic clove, and chiles in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 to 12 minutes, until the tomatillos are mushy and very soft but have not begun to break apart.
  • With a slotted spoon, transfer the tomatillos, chiles, and garlic to a blender. Add the onion, cilantro, avocado, and salt and puree until smooth.
  • Serve at once, or transfer to a container, placing a sheet of plastic wrap directly against the surface before topping with the lid to keep the nice green color. The salsa can be refrigerated for a couple of days. Stir before you use it.

Notes

Salsa de Guacamole

Mushroom Tacos with Chile de Arbol Salsa

Posted on by Pati Jinich
Mushroom Tacos
Print Recipe
5 from 6 votes

Mushroom Tacos with Chile de Arbol Salsa

Mushroom Tacos with Chile de Arbol Salsa recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time10 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: chile de arbol, cilantro, corn tortillas, Mushroom, Salsa
Servings: 6 tacos
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower oil
  • 3 garlic cloves peeled and roughly chopped
  • 2 teaspoons fresh thyme leaves roughly chopped
  • 1 pound mixed mushrooms such as maitake, crimini, shitake, sliced into ¾ inch pieces
  • Kosher salt to taste
  • 3 tablespoons Chile de Árbol Salsa plus more to serve
  • 1 tablespoon sherry vinegar
  • 2 tablespoons cilantro leaves and upper stems, chopped, plus more to garnish
  • 6 warm corn or flour tortillas
  • Cilantro flowers to garnish (optional)

Instructions

  • Heat oil in a large skillet over medium heat. Once hot add the garlic and thyme and once the garlic begins to just lightly brown around the edges, add the mushrooms. Let them cook for 3 minutes, then stir and season with salt. Again, let them sit undisturbed for 2-3 minutes, or as needed, allowing any liquid to cook off and until they are deeply browned. Once browned, stir in the chile de árbol salsa and cook for one minute while stirring, so the mushrooms absorb the flavor. Stir in the vinegar and the chopped cilantro. Remove from heat.
  • Spoon onto warm corn tortillas and garnish with cilantro and/or cilantro flowers, if using. Serve with extra chile de árbol salsa.

Notes

Tacos de Champiñones con Salsa de Chile de Árbol

Red Rice

Posted on by Pati Jinich
red rice
Print Recipe
4.50 from 14 votes

Red Rice

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

Ingredients

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

Instructions

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

Notes

Arroz Rojo

Chile de Arbol Salsa Verde

Posted on by Pati Jinich
chile de arbol salsa verde
Print Recipe
4.56 from 9 votes

Chile de Arbol Salsa Verde

Chile de Arbol Salsa Verde recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time10 minutes
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 pounds tomatillos husked and rinsed
  • 4 chiles de árbol stemmed
  • 1 thin slice of white onion
  • 1 teaspoon kosher salt or to taste

Instructions

  • Place the tomatillos on a baking sheet and place under the broiler. Roast and char for 8 to 10 minutes, flipping in between, until completely charred, juicy and softened. Alternatively, char them on a grill or a hot comal.
  • Transfer to a blender along with chiles de árbol, a thin slice of white onion and salt. Puree until smooth.

Notes

Salsa Verde de Chile de Árbol

Homemade Corn Tortillas

Posted on by Pati Jinich
Homemade Corn Tortillas
Print Recipe
4.75 from 8 votes

Homemade Corn Tortillas

Homemade Corn Tortillas recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time30 minutes
Course: Basic Recipe
Cuisine: Mexican
Keyword: corn tortillas, masa
Servings: 16 tortillas
Author: Pati Jinich

Ingredients

  • 2 1/2 cups (231g) masa harina
  • ¼ teaspoon kosher salt
  • 1 2/3 cups warm water plus more as needed

Instructions

To make the dough:

  • In a large, shallow mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring with your hands to make a cohesive dough.
  • Using your hands, mix and knead the dough in the bowl until it’s smooth and somewhat firm, about a minute or so. If the dough sticks to your hands and feels wet, add more masa harina a teaspoon at a time. If it crumbles when you roll a piece into a ball, add more water a teaspoon at a time.

To shape the tortillas:

  • Preheat a comal, a cast iron or nonstick pan, or a griddle, over medium heat for 5 minutes, or until evenly hot.
  • Cut two round or square pieces of food-safe plastic – from a plastic produce or zip-top bag – to a size about 1/2″ larger than the diameter of your tortilla press (see “tips,” below). Set aside.
  • Divide the dough into 16 pieces (about 35g to 40g each) and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic wrap or a damp kitchen towel to keep them moist.
  • Working with one ball of dough at a time, place one piece of plastic on the bottom of the tortilla press, place the ball of dough, and top it with the second piece of plastic. Gently, squeeze the handle of the press until the dough is about 1/16” to 1/8” thick and about 5” in diameter. To achieve a nicely round tortilla, jiggle the handle of your press just as you near the bottom. You may need to press it a couple of times to get the desired thinness.

To cook the tortillas:

  • Open the tortilla press, peel off the top piece of plastic, and then take the tortilla on the bottom piece of plastic next to the comal, so that you can pass the tortilla to one hand as you remove the bottom plastic with the other hand and quickly but gently lay the tortilla on the hot pan. Don’t worry if it isn’t perfectly flat (you’ll get better as you practice), and don’t try to move it, which will cause it to tear. Return the piece of plastic to the bottom of the tortilla press.
  • Cook the tortilla until it releases easily from the pan and its color has lightened and become opaque, 40 to 45 seconds; you don’t want the tortilla to brown or become freckled at this point.
  • Using a spatula or your fingers, flip the tortilla and cook it until the bottom starts to brown and freckle, 70 to 90 seconds more.
  • Flip the tortilla one more time and cook it until it puffs, 10 to 15 seconds. If the tortilla doesn’t puff on its own, gently poke it a few times near the center. Once it puffs, let the tortilla cook for 15 seconds longer, until fully set and soft.
  • Remove the tortilla from the heat and wrap it in a clean kitchen towel, or transfer it to a cloth-lined tortillero.
  • Repeat the pressing and cooking process with the remaining dough.

Notes

Tortillas de Maíz

Chile Relleno Rice with Salsa Roja

Posted on by Pati Jinich
chile relleno rice
Print Recipe
4 from 18 votes

Chile Relleno Rice with Salsa Roja

Chile Relleno Rice with Salsa Roja recipe from Pati’s Mexican Table Season 10, Episode 6 “Tradition and Innovation”
Cook Time20 minutes
Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: chile, Oaxaca cheese, Poblano, Tomato
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the chiles rellenos:

  • 6 to 8 poblano chiles about 2 pounds
  • 3 to 4 cups grated melty cheese such as Oaxaca Monterey Jack, mozzarella, or Muenster

For the rice:

  • 3 tablespoons vegetable oil
  • 2 cups jasmine white rice
  • 1/2 cup white onion finely chopped
  • 4 cups chicken or vegetable broth homemade or store-bought
  • 1½ teaspoons kosher salt or to taste

For the salsa roja:

  • 2 pounds ripe tomatoes
  • 2 garlic cloves
  • 1 1-inch thick slice of a large white onion outer skin peeled off (about 2 ounces)
  • 1 chile de árbol optional
  • 3/4 teaspoon kosher salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup chicken or vegetable broth homemade or store-bought

Instructions

Make and assemble the chiles rellenos:

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

Prepare the rice:

  • 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 feels heavier, as if it were grains of sand; about 3 to 4 more minutes. Pour in 4 cups of broth and salt.
  • When it comes to a rolling boil, place the chiles rellenos into the pot. 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. Once the rice is cooked, remove the pan from the heat and let it sit, covered, for 5 to 10 minutes.

Meanwhile, make the salsa roja:

  • Place the tomatoes and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes until the tomatoes are completely smooth, cooked and mushy.
  • Place tomatoes and garlic in a blender along with the onion, chile de árbol if using, salt, and pepper, and puree until completely smooth.
  • Heat the oil in a medium saucepan, set over medium heat. Once the oil is hot, pour in the tomato sauce, cover with a lid partially and simmer for 5 to 6 minutes, stirring here and there. Add the chicken broth, stir and cook for another 6 to 8 minutes, until well seasoned and lightly thickened.

To serve:

  • Spoon some rice on a plate and place a chile relleno on top. Cover with salsa roja.

Notes

Arroz con Chile Relleno y Salsa Roja

Salsita Tapatía

Posted on by Pati Jinich
Salsita Tapatía
Print Recipe
4.45 from 9 votes

Salsita Tapatía

Salsita Tapatía recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time10 minutes
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, tomatillos, Tomato
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 ripe roma tomatoes
  • 1 pound tomatillos husked and rinsed
  • 4 to 5 chiles de árbol stemmed
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano
  • 1 thin slice of white onion
  • 1 teaspoon kosher salt or to taste

Instructions

  • In a medium saucepan add the tomatoes and tomatillos and cover with water. Bring to a boil, then reduce to a simmer, and cook until soft, about 10 minutes.
  • Place the cooked tomatoes and tomatillos in a blender along with the chiles de árbol, oregano, onion slice, and salt, and puree until smooth. Adjust salt if necessary.

Roasted Tomatoes on Everything

Posted on by Pati Jinich
Roasted Tomatoes on Everything
Print Recipe
4.80 from 5 votes

Roasted Tomatoes on Everything

These roasted tomatoes can be used on avocado toast, pasta, grilled asparagus, an egg scramble or a cheese omelet.
Cook Time45 minutes
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds ripe cherry tomatoes
  • 1 to 2 dried chiles de árbol stemmed, thinly sliced
  • 3 to 4 shallots about 1/2 pound, outer layer peeled, thinly sliced
  • 2 garlic cloves peeled, thinly sliced
  • 1/2 cup olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper

Instructions

  • Set the rack in the middle of the oven and preheat to 400°F.
  • On a small baking sheet, combine the tomatoes, chiles de árbol, shallots, garlic, oil, salt and pepper and toss to combine.
  • Place in the oven and roast for 45 to 50 minutes, until tomatoes have completely softened and almost fallen apart and are charred on the outside.
  • The roasted tomatoes can be used on avocado toast, pasta, grilled asparagus, an egg scramble or a cheese omelet.
  • Note: It is important that the tomatoes be ripe for full flavor. If they seem hard or a bit unripe, leave them in a bowl on your countertop for a few days so they can continue ripening until fully colored and softened. 

Notes

Jitomatitos Rostizados para Todo

Divorced Eggs

Posted on by Pati Jinich
Divorced Eggs
Print Recipe
4 from 5 votes

Huevos Divorciados

A classic Mexican way of eating eggs, served sunny side up with salsa roja over one egg and salsa verde over the other egg.
Cook Time15 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Eggs, Salsa
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • Vegetable oil
  • 8 corn tortillas store-bought or homemade
  • 8 large eggs at room temperature
  • Kosher or coarse sea salt
  • 2 cups salsa verde homemade or store-bought, heated
  • 2 cups salsa ranchera or salsa roja, homemade or store-bought, heated
  • 2 cups refried beans homemade or store-bought, heated
  • 1/4 cup crumbled queso fresco or Cotija, farmer cheese, or mild feta

Instructions

  • Heat ¼ inch of oil in a medium skillet over medium-high heat until hot but not smoking. The oil is ready if when you dip the edge of a tortilla into it, it bubbles happily around the edges without going wild. Using tongs, dip the tortillas one at a time in the oil for 10 to 15 seconds per side. The tortillas will first appear to soften and then begin to crisp. Drain on paper towels and cover with aluminum foil or an inverted plate to keep warm. (Alternatively, you can lightly toast the tortillas on a well-heated comal or in a skillet over medium heat for 30 seconds per side.)
  • Pour off all but 2 tablespoons of the oil you used for the tortillas if you fried them. If you toasted the tortillas, add 2 tablespoons oil. Heat the oil over medium heat. Crack 2 eggs into the pan, sprinkle with salt to taste, and cook to your preferred doneness. Keep warm while you repeat with the remaining eggs.
  • To serve, place 2 of the warmed tortillas on four plates and top with 2 eggs. Ladle a generous amount of green sauce over one of the eggs on each plate and red sauce over the other. Serve with the refried beans on the side and a sprinkling of the cheese.

Notes

Divorced Eggs

Wild Crunchy Granola

Posted on by Pati Jinich
Wild Crunchy Granola
Print Recipe
4.41 from 5 votes

Wild Crunchy Granola

A crunchy granola loaded with nuts, sunflower seeds, pepitas, amaranth, and quinoa. You can sweeten it up with dried cherries, chocolate chips, and coconut flakes as you please. 
Cook Time55 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: granola
Servings: 6 to 7 cups
Author: Pati Jinich

Ingredients

  • 2 cups rolled oats
  • 1 cup pecans very coarsely chopped
  • 1 cup raw cashews very coarsely chopped
  • 1/2 cup shelled, unsalted peanuts very coarsely chopped
  • 2/3 cup hulled, raw pumpkin seeds or pepitas
  • 1/3 cup sunflower seeds
  • 1/2 cup amaranth
  • 1/3 cup white quinoa
  • 1 tablespoon kosher salt
  • 2/3 cup honey
  • 1/2 cup safflower oil
  • 1/2 cup dried sour cherries optional to taste
  • Bittersweet chocolate chips optional to taste
  • Sweetened coconut flakes optional to taste

Instructions

  • Set the baking rack in the middle of the oven and preheat to 300°F. Line a baking sheet with parchment paper.
  • In a medium bowl, add the rolled oats, pecans, cashews, peanuts, pumpkin seeds, sunflower seeds, amaranth seeds, and quinoa along with the salt. Toss to combine. 
  • In a small saucepan, combine the honey with the oil. Set over low heat and stir for a minute or so, until completely dissolved. 
  • Pour the honey and oil mixture over the nuts and seeds mixture and toss to coat. Spread over the prepared baking sheet and place in the oven. Bake until lightly golden brown, about 55 minutes, stirring once in between.
  • Remove from the oven and let cool. Scrape onto a bowl and add the dried sour cherries, chocolate chips and coconut flakes to taste. Store in a closed container with a tight lid.
  • Use the granola as a snack to munch on its own, on top of yogurt, ice cream, over fruit, or mixed with queso fresco or on top of fresh ricotta cheese.

Notes

Granola crujiente

Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

Posted on by Pati Jinich
Print Recipe
4.58 from 7 votes

Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

The tortillas are dipped into the luscious mole and wrapped around the filling of seared mushrooms and crisp-tender asparagus seasoned with orange zest and thyme, and goat cheese, which melts when the enchiladas are topped with the hot mole sauce. When you have vegetarians coming over for dinner, this dish is a must.
Cook Time30 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: enchiladas, Vegetarian
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the Pine Nut Mole:

  • 1/4 cup olive oil
  • 1/4 cup chopped white onion
  • 1 cup raw pine nuts
  • 1 garlic clove chopped
  • 1 pound ripe tomatoes coarsely chopped
  • 2 ancho chiles stemmed, seeded, and coarsely chopped or broken into pieces
  • 1/2 cup freshly squeezed orange juice
  • 4 cups vegetable or chicken broth homemade or store-bought
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon packed brown sugar or to taste

For the Filling:

  • 1 tablespoon olive oil
  • 1 pound white button or baby bella (cremini) mushrooms cleaned and diced
  • 1 tablespoon unsalted butter
  • 1 pound asparagus tough ends removed, peeled from just below the tips tothe bottom, and cut into 1-inch pieces
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon kosher or sea salt
  • Freshly ground black pepper

To assemble:

  • 12 corn tortillas
  • 6 ounces goat cheese cut into chunks (about 3/4 cup)
  • 2 tablespoons chopped chives for garnish
  • 2 tablespoons pine nuts toasted, for garnish

Instructions

To make the mole:

  • Heat 2 tablespoons of the oil in a large casserole or heavy pot over medium heat. Add the onion and cook for 3 to 4 minutes, until completely softened. Stir in the pine nuts and garlic and cook for 2 to 3 minutes, until the garlic becomes fragrant and changes color and the pine nuts are light brown and smell toasty. Raise the heat to medium-high, add another tablespoon of olive oil and the tomatoes, and cook, stirring occasionally, until the tomatoes soften and break down, 7 to 8 minutes. Add the ancho chiles, orange juice, broth, salt, and brown sugar and bring to a simmer. Simmer, stirring occasionally, until the chiles have rehydrated and plumped up and the sauce has thickened, about 8 minutes more.
  • Transfer the contents of the pot to a blender and let cool for a few minutes, then puree, in batches if necessary, until completely smooth.
  • Rinse out and dry the pot, add the remaining 1 tablespoon oil, and heat over medium heat. Add the pine nut mole, cover partially, and simmer for 5 to 6 minutes, stirring occasionally, until the sauce has darkened and thickened a bit more. Cover and set aside.

To make the filling:

  • Heat the oil in a large skillet or casserole over medium-high heat. Add the mushrooms and let them sear and brown, without stirring, for 3 to 4 minutes. Push the mushrooms to the sides of the pan and add the butter to the middle. When the butter begins to foam, add the asparagus, thyme, orange zest, salt, and pepper to taste, stir together with the mushrooms, and cook, stirring occasionally, until the asparagus is crisp-tender, 3 to 4 minutes. Remove from the heat.

To assemble:

  • Heat and lightly toast the tortillas on a hot comal or skillet.
  • Dip a tortilla in the mole, place it on a plate, and top with 2 to 3 tablespoons of the mushroom and asparagus mixture and a tablespoon of crumbled goat cheese. Roll up into a chubby enchilada and place seam side down on a serving platter. Continue with the remaining tortillas and filling.
  • Reheat the sauce if necessary. Spoon a generous amount of sauce on top of the enchiladas (use it all if you wish), garnish with the chives and toasted pine nuts, and serve.

Notes

Enchiladas de Espárragos, Cahmiñones y Queso de Cabra con Mole de Piñón

Pickled Poblanos

Posted on by Pati Jinich

Print Recipe
3.80 from 5 votes

Pickled Poblanos

Pickled Poblanos recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: pati's mexican table, pickled, Poblano
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 8 poblano chiles charred, sweated, peeled & seeded (but left as whole as you can)
  • 1/2 cup olive oil
  • 1 1/2 cup white onion thinly sliced
  • 3 garlic cloves thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3 bay leaves
  • 5 whole cloves
  • 10 whole black peppercorns
  • 1/2 cup rice vinegar
  • 1/2 cup white distilled vinegar
  • 1 tablespoon kosher or coarse sea salt
  • 1/2 teaspoon brown sugar

Instructions

  • Place the prepared poblano chiles in a heatproof container deep enough to hold liquid.
  • In a large 12-inch, deep skillet, heat the oil over medium heat. Add the onions and let them cook, as you stir occasionally, for about 8 to 10 minutes, until completely cooked, softened and the edges are barely beginning to brown. Add the garlic, stir and cook for a minute, until it has softened and become fragrant. Add the the oregano, thyme, bay leaves, whole cloves and peppercorns, stir and let them cook for a minute.
  • Pour in the vinegars, salt and sugar and stir. Bring to a simmer and continue cooking for about 3 to 4 minutes. Turn off the heat.
  • Pour the pickling marinade on top of the chiles and let cool. Once it cools, cover with a lid or plastic wrap and refrigerate. If using same day, let them marinate for at least an hour. The pickled chiles will keep in the refrigerator for a couple weeks.

Notes

Chiles Poblanos en Escabeche 

Arroz con Chepil

Posted on by Pati Jinich

Print Recipe
4.84 from 6 votes

Chepil Rice

Chepil Rice recipe from Pati's Mexican Table Season 6, Episode 5 "From Pueblo to City"
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: arroz, Chepil, jalapeno, pati's mexican table, rice, serrano chiles
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups jasmine white rice or extra long white rice
  • 1/2 cup white onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 to 2 serrano or jalapeño chiles finely chopped
  • 4 cups chicken broth
  • 1 teaspoon kosher or coarse sea salt
  • 1 cup chepil or chipilin leaves or substitute for baby watercress

Instructions

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

Notes

Arroz con Chepil 

Quick Charred Green Beans

Posted on by Pati Jinich

Quick Charred Green Beans
Print Recipe
4.20 from 5 votes

Quick Charred Green Beans

Quick Charred Green Beans recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: chile piquín, green beans, lemon, pati's mexican table
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 8 ounces green beans ends trimmed
  • 2 lemons one thinly sliced, one halved
  • 2 to 3 tablespoons olive oil
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • Pinch crushed red pepper flakes or ground chile piquín

Instructions

  • Preheat the broiler. Place oven rack 4 to 5 inches from the heat source.
  • Spread the green beans evenly on a baking sheet. Add lemon slices, drizzle with olive oil and salt, and toss well.
  • Broil green beans for 6 to 7 minutes, tossing and flipping once in between. Transfer to a plate, season with the red pepper flakes or chile piquín, and let each guest squeeze on as much of the remaining lemon as they would like.

Notes

Ejotes Asados con Limón

Spiced Up Pumpkin Seeds

Posted on by Pati Jinich

Spiced Up Pumpkin Seeds
Print Recipe
4.75 from 4 votes

Spiced Up Pumpkin Seeds

One of my favorite ways to eat Pepitas is hulled, toasted or lightly fried and tossed with ground dried chile piquín, salt and sugar. It takes five minutes to make this tasty crunchy nibble.
Prep Time0 minutes
Cook Time5 minutes
Total Time5 minutes
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: chile piquín, pepitas, pumpkin seeds, snack, spiced
Servings: 1 1/2 cups of pepitas
Author: Pati Jinich

Ingredients

  • 1 1/2 cup hulled raw pumpkin seeds
  • 1 tablespoon corn, safflower or vegetable oil
  • 1 teaspoon ground chile piquín or ground Mexican chile, more or less to taste
  • 1 1/2 teaspoon kosher or coarse sea salt more or less to taste
  • 1 1/2 teaspoon sugar more or less to taste

Instructions

  • Heat the oil in a saute pan over medium heat. Once it is hot but not smoking add the pumpkin seeds. Saute, stirring often, for about 4 to 5 minutes, they will have begun making popping sounds and some of them will begin gaining a nice tanned brown color.
  • Transfer to a mixing bowl with a slotted spoon, leaving the remains of the oil behind in the pan. Sprinkle with the ground chile, salt and sugar and toss to coat. As they cool down, they will dry up and become crunchier. Eat or store covered with a lid. They will keep for about a week, if you don't finish them before then.

Notes

Pepitas

Refried Bean and Cheese Chimichangas

Posted on by Pati Jinich

Print Recipe
4.67 from 6 votes

Refried Bean and Cheese Chimichangas

Refried Bean and Cheese Chimichangas recipe from Pati's Mexican Table Season 1, Episode 8 “Mexican Brunch”
Prep Time25 minutes
Cook Time8 minutes
Total Time33 minutes
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: Brunch, Chihuahua cheese, flour tortillas, jalapeno, Mexican Manchego, Monterrey Jack cheese, onion, pati's mexican table, refried beans, serrano chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 4 tbsp vegetable oil divided
  • 1/4 cup white onion chopped
  • 1 jalapeño or serrano chile seeded and chopped (more or less to taste)
  • 1 garlic clove minced
  • 2 cups refried beans
  • 1/4 cup water
  • 2 cups Mexican Manchego Chihuahua, Monterey jack or light chedder, shredded
  • 12 Flour tortillas medium size
  • salsa of your choice

Instructions

  • Pour 2 tablespoons of oil into a medium sized skillet set over medium heat. Once hot, add the onion and let it cook 4 to 5 minutes, until softened and translucent. Add the chile, give it a couple stirs and add the garlic. Cook until fragrant, about 15 to 30 seconds more. Incorporate refried beans along with 1/4 cup water and mix well. Let it cook and season for a couple minutes as you mash it all together. Turn off the heat.
  • In a comal or skillet set over medium-low heat, heat flour tortillas one at a time, about 15 seconds on each side, to soften so they won’t break when folded. Add about 2 heaping tablespoons each of refried beans and cheese near the edge of the tortilla, one at a time. Begin rolling as if making a chubby taco, after the first fold, tuck in both edges of the tortilla, continuing to roll to make a thick bundle. Flatten a bit with your hand.
  • Reheat remaining oil in the same saute pan or comal, over medium-low heat. Place chimichangas in batches and cook for about 3 to 4 minutes on each side, until they achieve a lightly browned crust on both sides. You may also use more oil and deep-fry them over medium heat for less time, but I like the first option more…
  • Serve along the side of the Rabo de Mestiza eggs and spoon some of its sauce on top, or serve with the salsa of your choice.

Notes

Chimichangas de Frijoles con Queso

Avocado and Coconut Ice Cream

Posted on by Pati Jinich

Print Recipe
4.72 from 7 votes

Avocado and Coconut Ice Cream

Avocado and Coconut Ice Cream recipe from Pati's Mexican Table Season 1, Episode 3 “Avocado”
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Avocado, coconut, coconut milk, ice cream, lime, pati's mexican table
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 cups coconut milk
  • 3/4 cups sugar or more to taste
  • 3 large ripe avocados halved, pitted, meat diced (about 3 cups)
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup dried shredded coconut or sweetened coconut flakes lightly toasted, optional for garnish, or toasted almonds, pine nuts or pistachios

Instructions

  • Pour the coconut milk in a sauce pan along with the sugar and place over medium heat. Stir, once the sugar dissolves, turn off heat. Cut the avocados in half, remove the pit and scoop the pulp out. Cut the pulp into chunks and place it in the blender or food processor. Add the coconut milk mixture and lime juice, and puree until completely smooth.
  • Process the avocado-coconut puree in you ice cream maker, according to the manufacturers instructions. Place in the freezer for a couple hours for firmer ice cream. If you don’t have an ice cream maker you can serve it as a cold mousse, or you can also freeze it and serve it as ice cream, but it will be a little less fluffy. But its still good!
  • Lightly toast the shredded coconut on a small saute pan set over medium-low heat, stirring constantly so it does not burn. It will take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove and set aside. Sprinkle over the ice cream.

Notes

Helado de Aguacate y Coco