Vegetarian

Melted Cheese with Guajillo and Garlic Mushrooms

Posted on by Pati Jinich
Print Recipe
4.41 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 mins
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
4.67 from 3 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 hr 15 mins
Course: Antojos
Cuisine: Mexican
Keyword: tacos
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

Piquín Salsa Verde

Posted on by Pati Jinich
Piquín Salsa Verde
Print Recipe
3.75 from 4 votes

Piquín Salsa Verde

Piquín Salsa Verde from Pati's Mexican Table Season 11, Episode 7 "Cantina Culture"
Cook Time10 mins
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 Piquin

Roasted Tomato Rice with Cumin and Oregano

Posted on by Pati Jinich

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

Roasted Tomato Rice with Cumin and Oregano

Cook Time45 mins
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 Mahatma® Rice 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
4.5 from 4 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 mins
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
4.15 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 mins
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
4.84 from 6 votes

Guacamole Salsa

Guacamole Salsa recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time10 mins
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 Árbol Salsa

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

Mushroom Tacos with Chile de Árbol Salsa

Mushroom Tacos with Chile de Árbol Salsa recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time10 mins
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 Arbol

Red Rice

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

Red Rice

Red Rice recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: chicken broth, Mahatma Rice, 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 Mahatma® Rice 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 Árbol Salsa Verde

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

Chile de Árbol Salsa Verde

Chile de Árbol Salsa Verde recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time10 mins
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.

Homemade Corn Tortillas

Posted on by Pati Jinich
Homemade Corn Tortillas
Print Recipe
5 from 7 votes

Homemade Corn Tortillas

Homemade Corn Tortillas recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time30 mins
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
4.32 from 16 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 mins
Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: chile, Mahatma Rice, 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 Mahatma® Rice 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
4.75 from 8 votes

Salsita Tapatía

Salsita Tapatía recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time10 mins
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 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 mins
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
4.25 from 4 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 mins
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 mins
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
4.17 from 6 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 mins
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
3.8 from 5 votes

Pickled Poblanos

Pickled Poblanos recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
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
4.86 from 7 votes

Chepil Rice

Chepil Rice recipe from Pati's Mexican Table Season 6, Episode 5 "From Pueblo to City"
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
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 Mahatma® Rice 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
4.41 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 mins
Cook Time7 mins
Total Time12 mins
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 mins
Cook Time5 mins
Total Time5 mins
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
4.34 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 mins
Cook Time8 mins
Total Time33 mins
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
4.58 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 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
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

Plantain and Refried Bean Quesadillas

Posted on by Pati Jinich

Pati Jinich Plantain and Refried Bean Quesadillas
Print Recipe
4.6 from 5 votes

Plantain and Refried Bean Quesadillas

Plantain and Refried Bean Quesadillas recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: pati's mexican table, Plantains, Quesadilla, refried beans
Servings: 6 to 8 quesadillas
Author: Pati Jinich

Ingredients

  • 1 pound yellow mature plantains
  • 3 1/2 teaspoons sugar
  • 2/3 cup refried beans store bought or home-made
  • Safflower or corn oil to fry

Instructions

  • Place the whole plantains in a large pot filled with boiling water. Simmer, partially covered, for 20 to 30 minutes, until they are thoroughly cooked. Remove from the water and let cool. Peel the plantains, slice, and place in a food processor along with the sugar. Process until smooth. If the dough seems to soft and runny, you may add some all purpose flour to thicken it a bit. You may also let it sit in the refrigerator, covered, for a half an hour so it will harden too.
  • Make round balls of about 1 to 2″. Press in between plastic rounds in a tortilla press or roll with a roller until you get a flat disk of about ¼”. Place about a tablespoon of refried beans right in the center and fold like a turnover. Press down along the edges so they will be tightly sealed.
  • In a large deep skillet set over medium heat, heat enough oil to have about an inch high. About 3 to 4 minutes later, when it is hot but not smoking, insert the quesadillas a few at a time. The oil should be bubbling around the quesadillas as you do. Let them fry, about 2 minutes on each side until nicely tanned and lightly crisped. Don’t let them brown too much. Remove them and place on a paper towel to drain excess of oil.
  • Serve with your favorite salsa.

Notes

Quesadillas de Plátano Macho con Frijolitos Refritos

Oaxaca-style Mushroom and Cheese Quesadillas

Posted on by Pati Jinich

Print Recipe
4.8 from 5 votes

Oaxaca-style Mushroom and Cheese Quesadillas

Oaxaca-style Mushroom and Cheese Quesadillas recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: corn tortillas, epazote, jalapeno, Monterrey Jack cheese, mozzarella, Muenster cheese, Mushroom, Oaxaca cheese, onion, pati's mexican table, Quesadilla, serrano chiles
Servings: 12 quesadillas
Author: Pati Jinich

Ingredients

  • 1 tbsp safflower or corn oil
  • 1 tbsp unsalted butter
  • 1/2 cup white onion chopped
  • 1 chile serrano or jalapeño, finely chopped (seeding optional)
  • 2 garlic cloves finely chopped
  • 1 lb fresh mushrooms white or baby bello or any that you prefer, cleaned and thinly sliced
  • 2 tbsp fresh epazote leaves chopped, optional
  • 2 tsp kosher or sea salt or to taste
  • 1 cup Oaxaca cheese shredded (also good with mozzarella, muenster or monterey jack)
  • Corn tortillas store bought or homemade
  • Salsa of your choice

Instructions

  • Heat the oil and butter in a large sauté pan, set over medium-high heat. When butter starts to sizzle, add white onion and cook until soft and translucent, about 3 to 4 minutes. Add the serrano chile and chopped garlic and cook until fragrant, for about a minute.
  • Incorporate the thinly sliced mushrooms and cook them for about 5 minutes, stirring often. Their juices will begin to come out and after a couple minutes they will begin to dry out. When they do, mix in the epazote leaves if using, and salt, stir and cook for another minute. The mushroom mix should be moist, not wet or too dry, which will be perfect for filling the quesadillas.
  • Heat the tortillas on a hot comal or dry skillet over medium heat for about 20 seconds. Place a tablespoon or two of the mushroom mix and a tablespoon or two of the shredded cheese (depending on how chubby you want them!) on the center of each tortilla. Fold it as if it were a turnover and press down. Cook for about 2 minutes per side, until cheese is completely melted and tortillas have begun to crisp a bit on the outside.
  • Serve with a side of a salsa of your choice.

Notes

Quesadillas de Hongos con Queso Estilo Oaxaca

Fluffy Plantain and Pecan Bread

Posted on by Pati Jinich

fluffy plantain bread
Print Recipe
4.5 from 6 votes

Fluffy Plantain and Pecan Bread

Fluffy Plantain and Pecan Bread recipe from Pati's Mexican Table Season 2, Episode 13 “Naturally Vegetarian Mexican”
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: banana bread, pati's mexican table, pecans, Plantains, vanilla
Servings: 1 10-inch loaf
Author: Pati Jinich

Ingredients

  • 1 1/2 sticks or 6 oz unsalted butter plus more for the pan
  • 2/3 cup granulated sugar
  • 4 large eggs at room temperature
  • 1 pound ripe plantains peeled, sliced, and roughly mashed (about 1 1/2 cups mashed)
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 1 cup roughly chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • Butter sides and bottom of the loaf pan and lightly dust it with flour; set it aside.
  • In the bowl of an electric mixer, beat the butter on medium-high speed for about 3 to 4 minutes, or until soft. Stir in the sugar and keep beating until fluffy. Beat in the eggs until well mixed.
  • In a large bowl, sift together the flour, baking powder, baking soda and salt. Lower the speed on the mixer. Alternate between adding the plantains and the sifted dry ingredient mixture.
  • Add the vanilla and pecans and mix until thoroughly combined.
  • Pour the batter into the prepared loaf pan and gently place a piece of aluminum foil on top. Place the pan in the oven and cook for 40 minutes. Remove the foil and cook for an additional 15 to 18 minutes, or until the top of the bread looks golden brown and puffed-out. If you inset a toothpick, it should come out moist but not wet.

Notes

Pan de plátano macho y nuez

Cactus Paddle Tostada

Posted on by Pati Jinich

cactus paddle tostada
Print Recipe
4 from 5 votes

Cactus Paddle Tostada

Cactus Paddle Tostada recipe from Pati's Mexican Table Season 2, Episode 13 “Naturally Vegetarian Mexican”
Cook Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: cactus, cilantro, jalapeno, nopales, onion, pati's mexican table, refried beans, Tomatoes, tostadas
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower or corn oil
  • 3 pounds fresh nopales rinsed, cleaned and diced; or, if canned, rinsed thoroughly
  • 1/2 pound ripe tomato chopped
  • 3 tablespoons white onion chopped
  • 1 tablespoon cilantro chopped, optional
  • 1 jalapeño pepper chopped, seeding optional
  • 1 to 2 tablespoons fresh squeezed lime juice
  • Salt to taste

For the tostadas:

Instructions

To clean fresh cactus paddles:

  • Rinse fresh cactus paddles under cold water, being careful not to prick your fingers with the small thorns on its surface. Using a vegetable peeler or small sharp knife, peel away the darker bumps where thorns grow, as well as the thorns, trying not to peel off all the outer dark green skin. Lay the paddles flat on a chopping board, then trim around approximately 1/4 inch of the edges and 1/2 inch of the thick base. Once cleaned, rinse and dice into 1/2-to-1-inch squares, to your liking.

To use cactus from a can, bag or jar:

  • After you have removed the diced cactus from the jar or can, rinse it under water and drain well.

To cook the cactus:

  • Heat two tablespoons of the oil in a thick, large-sized skillet (one that has a lid) over medium-high heat. Add the diced cactus, stir in the salt and stir for a minute or two. Place the lid on the skillet.
  • Reduce the heat to medium and let the cactus cook and sweat for about 20 minutes, until it has exuded a gelatinous liquid that will begin to dry out (NOTE: If using cactus from a can or jar, already cleaned and cooked, just cook for an additional five minutes).
  • Take the lid off the skillet, stir and make sure most of that gelatinous substance has dried up. If it hasn’t, let the cactus cook for a few more minutes until it does. Let the cactus cool slightly. In a mixing bowl, toss the cactus with the tomato, onion, jalapeño, cilantro, lime juice and salt. Like this, it can be eaten as a cactus paddle, nopal salad!

To assemble the tostadas:

  • Spread a layer of refried beans on each tostada. Spoon some the cooked cactus mixture on top, and add the garnishes of your choice. I add avocado slices, queso fresco, Mexican crema and salsa verde!

Notes

Tostadas de nopales

Zucchini Soup with Tortilla Crisps

Posted on by Pati Jinich

zucchini soup
Print Recipe
4.72 from 7 votes

Zucchini Soup with Tortilla Crisps

Zucchini Soup with Tortilla Crisps recipe from Pati's Mexican Table Season 2, Episode 13 “Naturally Vegetarian Mexican”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Mexican
Keyword: jalapeno, leeks, mozzarella, Oaxaca cheese, onion, pati's mexican table, tortilla chips, Vegetarian, Zucchini
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the soup:

  • 1 tablespoon corn or safflower oil
  • 2 tablespoons unsalted butter
  • 1 cup white onion chopped
  • 1 cup leeks white and light green parts, sliced
  • 1 jalapeno chile sliced in half, seeding optional
  • 3 pounds green zucchini ends removed, diced
  • 5 cups vegetable broth
  • 1 teaspoon kosher or sea salt more or less to taste
  • 1/2 teaspoon black pepper freshly ground, or more to taste

For the garnish:

  • 1 1/2 cups tortilla crisps or totopos optional
  • 1 cup Oaxaca cheese or mozarella, diced, optional

Instructions

  • In a soup pot set over medium-low heat, add butter and oil. Once the butter bubbles, stir in the onion, leeks and jalapeño. Cook, stirring sporadically, until the onion has softened, its color has become translucent, and the edges are beginning to brown lightly, about 12 to 15 minutes.
  • Raise the heat to medium, incorporate the zucchini and cook for about 3 to 4 minutes, stirring here and there. Pour in the broth, sprinkle with salt and pepper. Let it simmer for about 10 minutes, until the zucchini is thoroughly cooked and the soup has seasoned. Remove from the heat and let it cool slightly.
  • Place it all in the blender in batches and purée until smooth. Return the soup to the pot and let it thoroughly heat over medium heat. Serve very hot. Either spoon some diced cheese and totopos into each soup bowl right before eating, or let your guests add as much as they fancy.

Notes

Sopa de calabacita con totopos

Squash Blossom Quesadillas

Posted on by Pati Jinich

squash blossom quesadillas
Print Recipe
4.5 from 4 votes

Squash Blossom Quesadillas

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

Ingredients

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

Instructions

To Prepare Filling:

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

If Using Fresh Corn Masa:

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

If Using Store-Bought Tortillas:

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

Notes

Quesadillas de Flor de Calabaza

Green Chilaquiles in Roasted Tomatillo Sauce

Posted on by Pati Jinich

chilaquiles verdes
Print Recipe
4.5 from 10 votes

Green Chilaquiles in Roasted Tomatillo Sauce

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

Ingredients

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

To garnish:

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

Instructions

To prepare the tortillas:

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

To prepare the tomatillo sauce:

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

To serve:

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

Notes

Chilaquiles verdes

Chayote Squash and Pickled Onion Salad

Posted on by Pati Jinich

chayote squash salad
Print Recipe
4.5 from 4 votes

Chayote Squash and Pickled Onion Salad

Chayote Squash and Pickled Onion Salad recipe from Pati's Mexican Table Season 2, Episode 4 “Easy Comfort Food”
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Salad
Cuisine: Mexican
Keyword: chayote, oregano, pati's mexican table, pickled red onions, red wine vinegar
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds chayote squash
  • 3 tablespoons vegetable oil
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon sugar or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/4 teaspoon dried oregano or 1 fresh oregano
  • 1/2 cup red onion thinly sliced

Instructions

  • Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through. A knife will cleanly go through them, but they won’t be completely soft or mushy.
  • Drain, and once cool, peel the chayotes. Cut them in half, then slice into sticks.
  • Combine the remaining ingredients, except for the onions, and whisk into a vinaigrette. Add the onions, mix well and let it sit for 5 to 10 minutes. It can also be made ahead a day before and left in the refrigerator.
  • Toss the chayote sticks with the vinaigrette and onions. Serve or cover and refrigerate for up to 12 hours.

Notes

Ensalada de chayote y cebolla morada

Baked Fruit Mixiote

Posted on by Pati Jinich

baked fruit mixiote
Print Recipe
5 from 4 votes

Baked Fruit Mixiote

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

Ingredients

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

Instructions

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

Notes

Mixiote de Frutas 

Sami’s Smashed Potatoes

Posted on by Pati Jinich

Sami's Smashed Potatoes
Print Recipe
4.58 from 7 votes

Sami's Smashed Potatoes

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

Ingredients

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

Instructions

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

Notes

Papas Aplastadas para Sami

Warm Nopalitos with Sauteed Corn and Guajillo

Posted on by Pati Jinich

Print Recipe
3.5 from 6 votes

Warm Nopalitos with Sauteed Corn and Guajillo

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

Ingredients

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

Instructions

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

Notes

Nopales con Elote y Guajillo Salteado

Black Beans from the Pot

Posted on by Pati Jinich

frijoles de olla or black beans from the pot
Print Recipe
4.58 from 7 votes

Black Beans from the Pot

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

Ingredients

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

Instructions

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

Notes

Frijoles de Olla

Green Beans with Peanuts and Chile de Arbol

Posted on by Pati Jinich

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

Green Beans with Peanuts and Chile de Arbol

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

Ingredients

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

Instructions

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

Notes

Ejotes con Cacahuate y Chile de Árbol

Papaya Fruit Cocktail

Posted on by Pati Jinich

Print Recipe
5 from 2 votes

Papaya Fruit Cocktail

Papaya Fruit Cocktail recipe from Pati's Mexican Table Season 3, Episode 4 “Meals in a Minute”
Prep Time10 mins
Total Time10 mins
Course: Dessert, Sauce
Cuisine: Mexican
Keyword: agave syrup, honey, lime, mint, papaya, pati's mexican table
Servings: 4 servings as cocktail, 10 as relish
Author: Pati Jinich

Ingredients

  • 6 cups ripe papaya diced peeled and seeded
  • Zest of 1 lime
  • 6 tablespoons freshly squeezed lime juice
  • 1 to 2 tablespoons agave syrup or honey maple syrup, or sugar, or to taste
  • 2 tablespoons finely chopped fresh mint leaves

Instructions

  • In a large mixing bowl, combine diced papaya, lime zest, lime juice, and agave syrup, or other sweetener, and toss well. Sprinkle on finely chopped fresh mint to garnish. Serve with the pound cake or on its own.

Notes

Cocktail de Papaya

Pico de Gallo Salsa

Posted on by Pati Jinich

pico de gallo pati jinich
Print Recipe
4.34 from 6 votes

Pico de Gallo Salsa

Pico de Gallo Salsa recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, jalapeno, lime, onion, Pico de Gallo, serrano chiles, Tomatoes
Servings: 4 cups
Author: Pati Jinich

Ingredients

  • 1 pound ripe tomatoes cored and chopped (about 3 cups)
  • 1/2 cup finely chopped white onion
  • 1 jalapeño or serrano chile finely chopped, or to taste
  • 1/2 cup coarsely chopped cilantro leaves and top part of stems or to taste
  • 2 to 3 tablespoons freshly squeezed lime juice or to taste
  • 2 tablespoons olive oil optional
  • 1 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Place the tomatoes, onion, chile, cilantro, lime juice, olive oil (if using) and salt in a bowl and toss well. Let it sit for at least 5 minutes before serving. Store any leftovers, covered, in the refrigerator.

Notes

Pico de Gallo

Summertime Watermelon & Tomatillo Salad: Beat the Heat!

Posted on by patiadmin

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

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

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

Beats me.

We brought home Sami’s watermelon plant.

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

This is what I came up with…

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

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

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

jalapeno

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

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

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

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

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

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

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

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

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

Summertime Watermelon & Tomatillo Salad

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

Ingredients

For the salad:

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

For the vinaigrette:

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

Instructions

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

Notes

Ensalada de Sandía y Tomate Verde

Fava Bean Soup: Time to go Mainstream!

Posted on by patiadmin

When I think about my mother, I think about her fava bean soup (fine, and a couple other things too…). That’s how strong an impact that soup has had on me.

But not many people are wild about favas, habas in Spanish. Different from pasta or potatoes, Favas haven’t gone mainstream.

Okay. I can see why.

First, the fact that they come in many forms can be confusing (fresh in their pod, fresh out of the pod, dried with their skin on, or dried and peeled). Also, the ways to cook them in their different forms haven’t been widely publicized. On top of that, favas have a strong flavor that can be overpowering, and to some, hard to bear.

Now, bear with me here. If you know what form of favas to get for which kind of dish, the confusion is almost gone. With the right recipe, the confusion evaporates further and their overpowering flavor is tamed. Thus… beloved cooks, favas become what they must: filling, rich, wholesome and deliciously intense.

dried and peeled favas

Since we are almost in the middle of winter, and I started talking about my mother’s soup, let’s consider dried favas which can be found year round and store forever in your pantry (fresh ones are found from Spring to Summer).

You can find them with shells on, like these on top. They are pretty, but you need to soak them, cook them and peel them. Quoting my mother: “Ay no Pati, eso de pelar una por una es una monserga” (translates to something like: peeling them one by one is a pain).

If you are looking for a relaxing therapy that will take hours, that’s fine. If you are not, go for the already peeled dried favas, like the ones below. They don’t look as pretty, but have more personality.

dried favas skin on
To cook: Soak them in cold water anywhere from 2 to 12 hours. If you forgot to soak them, they will take a bit longer to cook, that’s all.

soaking favas
Now, drain them and place them in a pot with chicken broth and let them simmer, with the cover ajar, for about 50 to 55 minutes. They will be soft, thoroughly cooked and coming apart. That’s what you want.

See the broth? Its thick and lightly hay colored. Soothing looking already…

cooked fava beans
Next step, seasoning base: tomatoes, onion and garlic. My mom makes a rustic kind of soup. She chops the tomatoes, onion and garlic, cooks them with a little oil for 5 minutes and adds it to the cooked fava beans and broth.

I prefer a more smooth version of the soup because:
a) It lets me trick my monsters into eating the beans.
b) It looks more fancy if I want to serve it to guests.
c) With this cold, I find it much more comforting.
d) I like creamy things, so let me indulge myself.

So, I puree the fava beans with the broth once they are ready.

pureed fava beans
As for the seasoning base, with the blender in working mode, I puree the tomatoes with the onion and the garlic too….

tomatoes garlic onion
Cook that nice and thick puree over medium high heat for 5 or 6 minutes, until it thickens and darkens its color. Which means that the ingredients have seasoned and transformed from having a raw flavor to a cooked one.