Vegetarian

Salsa Tatemada de Guacamole con Chile de Árbol

Posted on by Pati Jinich
Salsa Tatemada de Guacamole con Chile de Árbol
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5 from 1 vote

Salsa Tatemada de Guacamole con Chile de Árbol

Charred Chile de Árbol Guacamole Salsa recipe from Pati’s Mexican Table Episode 1402 “Colors of Creativity”
Cook Time10 minutes
Course: Antojos, Salsa
Cuisine: Mexican
Keyword: Avocado, chile de arbol, guacamole, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 garlic clove unpeeled
  • ½ white onion quartered
  • 2 to 3 chiles de árbol stemmed and lightly toasted
  • 1 cup fresh cilantro leaves and upper stems
  • 1 or 2 large avocados halved, pitted, meat scooped out
  • Juice of half a lime
  • 1 teaspoon kosher salt more to taste

Instructions

  • On a small baking sheet, place the tomatillos, unpeeled garlic clove and onion. Place under the broiler for about 10 minutes, until the ingredients are charred and mushy, flip once in between. Keep an eye on the garlic, which may be ready before the other ingredients. Alternatively, you can toast the ingredients on a preheated comal or skillet over medium heat, but they may take more time and you may need to flip them more frequently.
  • Peel the garlic clove and place it in the blender with the roasted tomatillos, onion, toasted chiles de árbol, cilantro, avocado, lime juice, and salt, and puree until completely smooth. Pour into a bowl and serve.

Notes

Charred Chile de Árbol Guacamole Salsa

Pipián Verde con Verduras

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Pipián Verde con Verduras
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5 from 1 vote

Pipián Verde con Verduras

Pipián Verde con Verduras recipe from Pati’s Mexican Table Episode 1403 “Living Legacy”
Cook Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Mole, pepitas, pumpkin seeds, sauce, Vegetable, Vegetarian
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the Pipián Verde:

  • 1 pound tomatillos husks removed, rinsed
  • 3 garlic cloves
  • 2 jalapeño or serrano chiles stemmed
  • 1⅓ cups hulled raw pumpkin seeds
  • ⅓ cup sesame seeds lightly toasted
  • 3 scallions white and light green parts, roughly chopped
  • 1 cup packed cilantro leaves and upper parts of stems
  • 1 cup parsley leaves
  • 10 fresh epazote leaves
  • ½ cup radish leaves
  • 2 teaspoons kosher salt
  • 3 tablespoons vegetable oil
  • 3 cups chicken or vegetable broth

For the Vegetables:

  • 1 pound chayote squash peeled and cut into julienne or matchsticks
  • 1 pound green beans tips removed and cut into diagonal pieces of about 1½”
  • 1 pound zucchini halved lengthwise and cut into half moons
  • 3 radishes stemmed and thinly sliced, to garnish

Instructions

To Make the Pipián:

  • Cover the tomatillos, garlic, and chiles with water in a medium saucepan and bring to a simmer over medium-high heat. Cook until the tomatillos change from bright to dull green and are soft but not breaking apart, about 10 minutes. Remove from the heat.
  • Preheat a small saute pan over medium heat and toast the pumpkin seeds, stirring frequently, until slightly browned and they start to pop.
  • In a blender or food processor, pulse the pumpkin seeds until finely ground. Add the sesame seeds and grind once more. Add the tomatillos, garlic, chiles, 1 cup of the tomatillo cooking liquid, scallions, cilantro, parsley, epazote, radish leaves, and salt. Puree until completely smooth.
  • Heat the oil in a large pot or casserole over medium-high heat. When the oil is hot, pour in the puree and broth and stir well. Once it comes to a simmer, reduce to a medium simmer, and cook, partially covered, for 30 minutes or so, stirring often, until the sauce has thickened enough to coat the back of a wooden spoon and has “broken” with little pools of oil on top.

To Cook the Vegetables:

  • Bring salted water to a boil in a medium saucepan. Starting from the firmer to the softer, first add the chayote sticks, cook for 3 to 4 minutes and remove with a slotted spoon. Next, add the green beans, cook for a couple minutes and remove with a slotted spoon.
  • Add the cooked chayote and green beans to the simmering pipián verde, along with the zucchini, and let it all finish cooking together, 3 to 4 minutes.
  • Serve garnished with radish slices. You can serve with white rice on the side and warm corn tortillas.

Notes

Green Pipián with Vegetables

Chile Ancho Relleno de Queso

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Chile Ancho Relleno de Queso
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4 from 4 votes

Chile Ancho Relleno de Queso

Chile Ancho Relleno de Queso recipe from Pati’s Mexican Table Episode 1403 “Living Legacy”
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, chile relleno, cotija cheese, mexican crema, panela cheese
Servings: 8 to 10 chiles rellenos
Author: Pati Jinich

Ingredients

  • 1½ teaspoons kosher salt divided
  • 1 tablespoon grated piloncillo or brown sugar
  • 2 tablespoons white vinegar
  • 8 to 10 large ancho chiles rinsed
  • 12 ounces Tropical® Queso Panela cut in ½” slices
  • ⅔ cup all-purpose flour
  • ½ teaspoon allspice
  • ½ teaspoon dried oregano
  • ½ teaspoon coarsely ground black pepper
  • 5 eggs separated
  • Vegetable oil for frying
  • Large corn tortillas homemade or store-bought
  • Shredded lettuce
  • Ripe avocado halved, pitted, sliced
  • Tropical® Crema Mexicana
  • Tropical® Cotija Cheese crumbled

Instructions

To prepare the chiles for stuffing:

  • In a large pot or casserole, bring about 8 cups of water to a boil. Add 1 teaspoon salt, piloncillo and vinegar, stir, and reduce to a medium simmer. Add the ancho chiles, gently pressing down with a wooden spoon so they get soaked in the water, and simmer for 5 minutes. Turn off the heat. Remove the chiles with a slotted spoon to a colander and let drain.
  • Once cool enough to handle, one by one, make a slit down one side of the chile and remove the cluster of seeds near the top and the stem. Pat dry with paper towels.
  • Stuff each chile with a slice of panela cheese – you may need to adjust your slices to fit the chile, adding as much cheese as will fit allowing them to close. You can seal them with a wooden toothpick.

Prepare the flour and the batter:

  • On a large plate, mix the flour with the remaining ½ teaspoon salt, allspice, oregano and black pepper. Roll the stuffed chiles in the flour mixture.
  • In a mixer, beat the egg whites until they hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.
  • In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. When the oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper towel covered drying rack or platter.

To make tacos:

  • Heat the corn tortillas on a preheated comal, or skillet, over medium heat for about a minute per side, until thoroughly heated and lightly browned on both sides. Place a whole chile relleno (or cut them in pieces!) in a corn tortilla and top with shredded lettuce, avocado, crema, and crumbled queso Cotija.
  • Note: If you are going to eat later, you may warm up the chiles rellenos on a baking dish in a 300°F oven for 10 minutes.

Notes

Ancho Chile Relleno

Salsa Verde con Chiles Mixtos

Posted on by Pati Jinich
Salsa Verde con Chiles Mixtos
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5 from 1 vote

Salsa Verde con Chiles Mixtos

Salsa Verde con Chiles Mixtos recipe from Pati’s Mexican Table Episode 1404 “Building the Future”
Cook Time10 minutes
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, Chipotle, jalapeno, serrano, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 pounds tomatillos husked and rinsed
  • 2 garlic cloves peeled
  • 1 jalapeño
  • 1 serrano chile
  • 2 chipotles in adobo sauce
  • 1 to 2 chiles de árbol stemmed
  • 1 packed cup cilantro leaves and upper part of stems
  • Slice of a white onion about 1 ounce
  • 1 teaspoon kosher salt

Instructions

  • Cover the tomatillos, garlic, jalapeño, and serrano with water in a saucepan over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, until the tomatillos change from a bright to pale green and are cooked through and soft, but are not coming apart.
  • Transfer the tomatillos, garlic, jalapeño, and serrano to a blender, along with ½ cup of their cooking liquid, the chipotles in adobo, and chiles de árbol (you may want to add only one chile de árbol at first) and pulse until coarsely pureed.
  • Add the cilantro, onion, and salt, and process again until more smooth, but you can still see the tomatillo seeds. Taste for salt and heat, and adjust as needed.

Notes

Mixed Chile Salsa Verde

Salsa Roja con Chile de Árbol y Ajo

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Salsa Roja con Chile de Árbol y Ajo
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Salsa Roja con Chile de Árbol y Ajo

Salsa Roja con Chile de Árbol y Ajo recipe from Pati’s Mexican Table Episode 1404 “Building the Future”
Cook Time10 minutes
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, garlic, Salsa, Tomato
Servings: 1 1/3 cups approximately
Author: Pati Jinich

Ingredients

  • 2 tablespoons vegetable oil
  • 4 to 5 chiles de árbol stemmed and chopped
  • 3 to 4 garlic cloves finely chopped
  • ¼ cup finely chopped white onion
  • 1 pound ripe tomatoes cored and finely chopped
  • ¾ teaspoon kosher salt more to taste

Instructions

  • Heat oil in a medium saucepan, add the chile de árbol and garlic, and cook for a minute, until fragrant and color has darkened. Incorporate the onions, tomatoes, and salt, stir, and cover. Reduce heat to medium low and cook for about 10 to 12 minutes, until the tomatoes are completely mushy and cooked through and the salsa has come together.

Notes

Chile de Árbol and Garlic Salsa Roja

Tlacoyos de Masa Azul de Haba con Huevo y Nopales

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Tlacoyos de Masa Azul de Haba con Huevo y Nopales
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Tlacoyos de Masa Azul de Haba con Huevo y Nopales

Tlacoyos de Masa Azul de Haba con Huevo y Nopales recipe from Pati’s Mexican Table Episode 1404 “Building the Future”
Cook Time40 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Eggs, fava beans, Nopalitos, tlacoyo
Servings: 8 tlacoyos
Author: Pati Jinich

Ingredients

For the filling:

  • 1 cup dried yellow fava beans rinsed (they will become 3 cups after soaking 24 hours)
  • 3 tablespoons vegetable oil
  • 1 thick slice of a white onion about 1 ounce
  • 1 jalapeño or serrano chile stemmed and finely chopped
  • 2 garlic cloves peeled and finely chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon coarsely ground black pepper
  • ½ cup chicken or vegetable broth or water, more if needed

For the nopalitos:

  • 1 tablespoon vegetable oil
  • 1 pound cactus paddles or nopales cleaned, sliced into ½” by 2-3” strips
  • ½ teaspoon kosher salt
  • Juice of half a lime about 1 tablespoon

For the masa:

  • 2 cups blue masa harina
  • ½ teaspoon kosher salt
  • 1½ cups water more if needed
  • 1 tablespoon vegetable oil or shortening

To assemble:

Instructions

To make the filling:

  • Cover fava beans generously with water in a bowl and soak for 24 to 48 hours. Drain and place in the food processor and pulse constantly until finely ground, but not turned into a paste. Scrape into a bowl and reserve.
  • Heat oil in a skillet over medium heat. Add the onion slice and cook until completely browned on both sides, about 5 minutes. Remove and discard. Add the jalapeño and garlic, and cook for less than a minute, stirring, until fragrant. Incorporate the ground favas, salt, and pepper and cook for a couple minutes, until the fava mixture starts changing color. Pour in the broth, mix well, and cook for 6 to 7 more minutes, until it is cooked and turns into a consistent grainy paste. Scrape into a bowl, cover, and reserve.

To make the nopalitos:

  • Heat oil in a large skillet over medium heat and add the nopales, sprinkle with salt, and let them cook for about 10 to 15 minutes, flipping and stirring occasionally, until their viscous liquid has come out and dried up, and the nopalitos are cooked but still snappy. Squeeze the juice of half a lime and continue cooking until it dries up, another minute. Set aside.

To make the masa and tlacoyos:

  • In a medium bowl, combine the masa harina and salt. Add the water and knead until incorporated, about 2 minutes, adding more water if the masa seems too dry. Add the vegetable oil and knead until thoroughly combined. Cover with a wet kitchen towel and let rest until ready to shape.
  • Preheat a comal, cast iron, or nonstick skillet over medium-low heat.
  • Line your tortilla press with a couple pieces of plastic (such as produce bags from the grocery store) cut into rounds. Divide masa into 8 pieces. One by one, roll each piece of masa into a ball, using water to moisten your hands as needed.
  • Open the tortilla press, set a piece of plastic on the base, place a ball of masa on top in the center, and cover with the second piece of plastic. Gently press down, one or two times, until you get a chubby tortilla of about ¼” thick and about 5” round.
  • Without removing from the tortilla press, add a couple tablespoons of fava bean filling right in the center, fold as if it were a quesadilla, and then roll in your hands, trying to give it an oval shape, like a football. Then press down in between the plastic in the tortilla press, gently, leaving it chubby, about ½”. Alternatively, you may shape the tlacoyos with your hands.
  • Place the tlacoyo on the comal and cook for about 4 to 6 minutes per side, until masa is cooked through and has brown spots. Continue with all the tlacoyos and keep them wrapped in a clean kitchen towel or tortillero.

To assemble:

  • Cook the eggs, one at a time, sunny side up, to your desired donneness. One by one, top each tlacoyo with nopalitos, a sunny side up egg, salsa, crumbled queso, cilantro and onion.

Notes

Fava Bean Tlacoyos with Nopalitos and Sunny Side Up Eggs (Recipe courtesy Rufina and Felicitas)

Esquites con Pepitas y Chile de Árbol

Posted on by Pati Jinich
Esquites con Pepitas y Chile de Árbol
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5 from 1 vote

Esquites con Pepitas y Chile de Árbol

Esquites con Pepitas y Chile de Árbol recipe from Pati’s Mexican Table Episode 1405 “A Sense of Beauty”
Cook Time15 minutes
Course: Antojos, Snack
Cuisine: Mexican
Keyword: chile de arbol, Corn, elote, pepitas, pumpkin seeds
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 3 to 5 chiles de árbol stemmed and chopped
  • 8 cups fresh white corn kernels from about 12 ears of corn
  • 2 cups water
  • 2 tablespoons chopped fresh epazote leaves or cilantro
  • 1 teaspoon kosher salt or more to taste
  • ⅔ cup raw hulled pumpkin seeds
  • 2 tablespoons chopped fresh cilantro leaves and upper part of the stems
  • 2 tablespoons chopped fresh basil leaves

Garnishes:

Instructions

  • Heat the butter and oil together in a large saucepan or casserole over medium-high heat. Once the butter is melted and bubbling, add the chopped chile de árbol and cook for a minute, stirring frequently, until softened.
  • Incorporate the corn and cook for a couple more minutes. Pour in the water and add the epazote and salt. Stir and bring to a simmer, cover, reduce heat to medium-low and cook for 10 to 12 minutes, until the corn is completely cooked. Turn off the heat.
  • In a small sauté pan or comal, preheated over medium heat, toast the pumpkin seeds, stirring occasionally, until gently browned and beginning to pop and jump. Remove from heat. Once cool enough to handle, finely chop. Add to the cooked corn and mix.
  • Before serving, add the cilantro and basil and give it a stir. Serve in cups or small bowls. Let your guests add fresh lime juice, mayonnaise, crema, crumbled queso fresco and Cotija, and ground chile piquín to their liking.

Notes

Esquites with Pepitas and Chile de Árbol

Guacamole con Todo

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Guacamole con Todo
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5 from 1 vote

Guacamole con Todo

Guacamole con Todo recipe from Pati’s Mexican Table Episode 1406 “Rhythms of the City”
Cook Time0 minutes
Course: Antojos, Side Dish
Cuisine: Mexican
Keyword: Avocado, chile, chile de arbol, guacamole, jalapeno, serrano
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ripe avocados halved, pitted and diced
  • 2 tablespoons finely chopped red onion
  • 1 jalapeño stemmed and finely chopped
  • 1 serrano chile stemmed and finely chopped
  • 2 chiles de árbol stemmed and finely chopped
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon kosher salt
  • ¼ cup cilantro leaves coarsely chopped, plus more for garnish
  • ¼ cup chives finely chopped

Instructions

  • In a molcajete or a bowl, mix and mash the onion with the chiles, lime juice, salt, cilantro, and chives until almost a paste. Incorporate the avocado and mash and combine. Garnish with finely chopped cilantro.

Notes

All-In Guacamole

Ajonjoli Garapiñado

Posted on by Pati Jinich
Ajonjoli Garapiñado
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Ajonjoli Garapiñado

Ajonjoli Garapiñado recipe from Pati’s Mexican Table Episode 1406 “Rhythms of the City”
Cook Time25 minutes
Course: Garnish
Cuisine: Mexican
Keyword: Sesame Seed
Servings: 1 cup
Author: Pati Jinich

Ingredients

  • 1 cup sesame seeds
  • ¾ cup water
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract

Instructions

  • Preheat a medium skillet over medium heat. Add the sesame seeds, and toast, stirring constantly, until they are fragrant and begin to brown, 3 to 4 minutes.
  • Add the water, sugar, and vanilla extract, and cook, stirring constantly with a wooden spoon or spatula, for about 10 minutes until the water evaporates. Continue cooking and stirring as sugar starts to caramelize, feels heavier, and begins to lump together, about another 5 minutes.
  • Continue cooking and stirring until those lumps begin to break apart again, shaking the pan as you stir as if it were thick sand, for about another 5 minutes. Once it is completely dried and broken up, like really coarse sand, remove from heat.
  • Scrape onto a small baking sheet, spread it out and let cool. Once it cools, you can scoop it with your hands and break it apart even more. If there are some stubborn clumps, rub it between your hands as if you were warming up your hands from the cold. Once it is all broken apart, store tightly covered or serve.

Notes

Candied Sesame Seeds

Tacos de Papa, Nopal y Huevo

Posted on by Pati Jinich
Tacos de Papa, Nopal y Huevo
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5 from 2 votes

Tacos de Papa, Nopal y Huevo

Tacos de Papa, Nopal y Huevo recipe from Pati’s Mexican Table Episode 1407 “The Rural Heart”
Cook Time30 minutes
Course: Breakfast, Main Dish
Cuisine: Mexican
Keyword: guajillo chiles, nopales, Potato, tacos
Servings: 8 tacos
Author: Pati Jinich

Ingredients

  • 3 guajillo chiles stemmed and seeded
  • 1 pound ripe tomatoes
  • 1 garlic clove peeled
  • Slice of white onion about 1 ounce
  • 1½ teaspoons kosher salt divided
  • 3 tablespoons vegetable oil divided
  • ¾ pound Yukon Gold potatoes peeled, cut into ¼” x 2” matchsticks
  • 1 pound cactus paddles or nopales cleaned, cut into about ¼” x 2” matchsticks
  • ½ teaspoon coarsely ground black pepper
  • 8 Eggland’s Best eggs
  • 8 large corn tortillas homemade or store bought
  • Crumbled queso fresco to serve

Instructions

  • On a preheated skillet or comal, set over medium heat, toast the guajillos for about a minute per side, until fragrant and toasted. Transfer the chiles to a medium saucepan, along with the tomatoes and garlic, and cover with water and bring to a boil. Reduce to a medium simmer and cook for 10 minutes, until the chiles have rehydrated and the tomatoes have softened and cooked through.
  • Use a slotted spoon to transfer the guajillos, tomatoes, and garlic to a blender, add the onion and 1 teaspoon salt, and puree until completely smooth.
  • Heat 1 tablespoon of oil in a medium saucepan. Once hot, pour in the tomato sauce and cook partially covered with a lid for about 5 to 6 minutes, until thickened and seasoned.
  • Heat the remaining 2 tablespoons of oil in a large non-stick skillet over medium heat. Once hot, add the potato and nopal sticks, sprinkle with the remaining ½ teaspoon salt and black pepper. Cook, stirring occasionally, about 15 minutes until gently browned on the outside and softened inside – the liquid of the nopales will have come out and dried up, and the potatoes will have started to brown all over. Add the tomato sauce, toss well, and cook for 6 to 7 minutes more, until the sauce has thickened, absorbed, and mostly dried.
  • In a small skillet, cook the eggs sunny side up, one at a time, to desired doneness.
  • On a preheated comal, set over medium heat, heat the tortillas on both sides for about a minute until completely heated through.
  • Assemble the tacos by adding a big scoop of the nopalito and potato mix in the center of a tortilla, top with an egg, and sprinkle queso fresco on top. Continue with the rest of the tortillas!

Notes

Tacos with Potatoes, Nopalitos and Sunny Side Up Eggs

Tahini Preparado

Posted on by Pati Jinich
Tacos Arabes
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4.67 from 3 votes

Tahini Preparado

This delicious tahini sauce is much like its Middle Eastern counterpart, with lime juice standing in for the lemon juice.
Cook Time0 minutes
Course: Sauce
Cuisine: Mexican, Middle Eastern
Keyword: lime, tahini
Servings: 1 1/2 cups approximately
Author: Pati Jinich

Ingredients

  • 1/2 cup tahini
  • 1/2 cup freshly squeezed lime juice or more to taste
  • 1/2 cup water or more as needed to thin out
  • 1 tablespoon olive oil
  • 1 garlic clove finely chopped
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon chipotle chile powder
  • 1 teaspoon kosher salt or to taste
  • Pinch of freshly ground black pepper

Instructions

  • Whisk together all the ingredients in a small bowl. If the sauce isn’t smooth and thin enough to be drizzled over the tacos, add a bit more water to thin it out, or more lime juice if you’d like it a bit more sour.
  • The sauce can be kept, tightly covered, in the refrigerator for up to 5 days.

Notes

Puebla Tahini Sauce

Salsa de Chipotle y Cacahuate

Posted on by Pati Jinich
Salsa de Chipotle y Cacahuate
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4.20 from 5 votes

Salsa de Chipotle y Cacahuate

This Salsa de Chipotle y Cacahuate (Chipotle Peanut Salsa) feels luxurious in the mouth, thick and velvety, crunchy and substantial, with a smoky, spicy, nutty flavor. Plus, it’s easy and quick to make.
Cook Time20 minutes
Course: Antojos, Sauce
Cuisine: Mexican
Keyword: Peanuts, Salsa
Servings: 3 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound tomatoes (see note)
  • 2 garlic cloves unpeeled
  • 1/4 large white onion cut into large chunks
  • 6 to 7 dried chipotle chiles preferably moritas, stemmed
  • 3/4 cup raw unsalted peanuts (see note)
  • 1/2 teaspoon dried oregano
  • 1 tablespoon unseasoned rice vinegar or white vinegar
  • 1/2 cup water
  • 1 teaspoon kosher salt or to taste

Instructions

  • Preheat the broiler, with the rack 2 to 3 inches from the heat source. Put the tomatoes, garlic cloves, and onion on a baking sheet lined with foil and broil, turning the vegetables halfway through, until they are charred and the tomatoes are mushy, 5 to 7 minutes for the garlic, and 10 to 12 minutes for the other vegetables. Remove the garlic when charred and softened and when it is cool enough to handle, peel it. Alternatively, you can toast the vegetables on a hot comal or skillet over medium heat, turning them every 4 to 5 minutes, until charred and soft. Transfer the tomatoes, onion, and garlic to a blender, along with any juices on the baking sheet.
  • Set a comal or small skillet over medium-low heat. Add the chipotles and peanuts and toast, stirring the peanuts and turning the chiles from time to time, just until the chiles soften, puff, and begin to lightly toast but not burn, 4 to 5 minutes. The peanuts should be slightly toasted, but that will barely show. Transfer to the blender.
  • Toast the oregano on the hot pan for 10 to 15 seconds, until fragrant and just beginning to darken, and add to the blender.
  • Add the vinegar, water, and salt to the blender and puree until smooth. Taste and adjust the salt.
  • The salsa will keep, tightly covered, for up to 5 days in the refrigerator. Stir well before using.

Notes:

  • You can substitute 1 (15-ounce) can fire-roasted tomatoes for the roasted fresh tomatoes. Add them to the blender along with the roasted onion and garlic.
  • If you can only find salted and roasted peanuts, toast them with the chipotles as directed in the recipe, but reduce the salt in the recipe to 1⁄2 teaspoon, then season to taste with more salt if necessary.

Notes

Chipotle Peanut Salsa

Mashed Sweet Potatoes with Caramelized Pineapple

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Mashed Sweet Potatoes with Caramelized Pineapple
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5 from 6 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

Hominy and Pinto Bean Stew

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Hominy and Pinto Bean Stew
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5 from 6 votes

Hominy and Pinto Bean Stew

Hominy and Pinto Bean Stew recipe from Pati’s Mexican Table Season 13, Episode 9 “Hidden Guachochi”
Cook Time1 hour 45 minutes
Course: Soup
Cuisine: Mexican
Keyword: beans, Corn, pozole, Salsa, soup
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • ½ pound dried hominy, giant white corn, or maiz mote pelado or use 3 15oz. cans hominy, drained and rinsed
  • 5 large garlic cloves if using dried hominy
  • 4 teaspoons kosher or coarse sea salt divided (if using dried hominy and beans), or to taste
  • 1 pound dried pinto beans rinsed, or use 4 15oz. cans pinto beans, rinsed and drained
  • ½ of a white onion if using dried pinto beans
  • 2 tablespoons vegetable oil or lard
  • 6 to 8 scallions or small spring onions white parts finely chopped, and light green parts thinly sliced and separated
  • 3 cups chicken or vegetable broth or water if using canned hominy and beans
  • 2 jalapeños stemmed and halved vertically
  • Chopped cilantro for garnish
  • Queso fresco crumbled into big pieces
  • Salsa Roja with Oregano and Chile de Árbol

Instructions

  • Place dried hominy in a bowl and pour in boiling hot water to generously cover. Let soak anywhere from 2-3 hours.
  • Drain, place in a large pot, add 12-14 cups water and 5 large garlic cloves. Bring to a rolling boil, reduce the heat to medium, cover partially so steam can escape, and cook for about 1 hour and 30 minutes, just until the hominy softens and it is barely attempting to open or bloom. It should still be firm and toothy and sweet. Turn off the heat, add 2 teaspoons of salt and stir. Fish out the cooked garlic and discard. (Skip this step if using canned hominy.)
  • Place dried pinto beans in a large pot, cover with the water, and add the white onion half. Bring to a rolling boil, reduce heat to medium, and cover partially so steam can escape. Cook for about 1 hour until the beans are tender, but still slightly firm and not breaking or falling apart. Add the remaining 2 teaspoons of salt and stir. Fish out the cooked onion and discard. (Skip this step if using canned beans.)
  • In a large pot set over medium heat, add oil. Once hot add the chopped white parts of the scallions. Cook until wilted and barely starting to brown around the edges, about 3-4 minutes. Using a slotted spoon, add all the cooked pintos, and add about 3 cups of their cooking liquid using a ladle or measuring cup. Alternatively, add the 4 cans of beans. Using a slotted spoon, incorporate all the cooked hominy, and add about 3 cups of their cooking liquid using a ladle or measuring cup. Alternatively, add the 3 cans of hominy, along with 3 cups of broth or water.
  • Raise heat to medium-high and incorporate the sliced jalapeños. Let it all come to a simmer and cook for another 12-14 minutes, until the broth has thickened and become soupy, and the chiles have cooked. Taste for salt and adjust if needed. Turn off heat.
  • Serve and let your guests garnish their bowls with abundant chopped cilantro, the scallion greens, queso fresco, and Tomato Salsa with Oregano and Chile de Árbol.

Notes

Muni-Pozole

Salsa Roja with Oregano and Chile de Árbol

Posted on by Pati Jinich
Salsa Roja with Oregano and Chile de Árbol
Print Recipe
5 from 4 votes

Salsa Roja with Oregano and Chile de Árbol

Salsa Roja with Oregano and Chile de Árbol recipe from Pati’s Mexican Table Season 13, Episode 9 “Hidden Guachochi”
Cook Time20 minutes
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, oregano, Salsa, Tomato
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1½ pounds ripe Roma tomatoes charred
  • 4 to 6 chiles de árbol stemmed
  • 1 tablespoon dried oregano
  • 1 garlic clove peeled
  • 1 teaspoon kosher or coarse sea salt

Instructions

  • On a preheated comal, skillet, or cast iron pan set over medium heat, char the tomatoes for about 15 to 20 minutes, flipping frequently, until completely mushy and charred on all sides. Alternatively, you can roast them under the broiler for about 10-12 minutes. Without removing the skin, core, or seeds from the tomatoes, transfer them to a blender.
  • If using a comal, skillet or cast iron pan, toast the chiles de árbol for a couple minutes, flipping, until toasted, browned and fragrant, being careful not to let them burn. Reduce heat to low and toast the dried oregano for just 5-20 seconds, until fragrant and slightly browned, stirring constantly so it doesn’t burn and remove immediately.
  • Add the chiles de árbol with their seeds, the oregano, garlic clove, and salt to the blender with the tomatoes, and puree until smooth. Scrape into a bowl and serve. The salsa will keep covered in the refrigerator for up to 5 days.

Notes

Salsa Roja con Orégano y Chile de Árbol

Sweet Gorditas

Posted on by Pati Jinich
Sweet Gorditas
Print Recipe
4.50 from 2 votes

Sweet Gorditas

Think of Sweet Gorditas as like a pancake that’s often the breakfast of choice in Chihuahua and borderland communities.
Cook Time30 minutes
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: gorditas, pancakes
Servings: 16 gorditas
Author: Pati Jinich

Ingredients

  • 3½ cups whole wheat flour (about 1 pound), plus more as needed
  • 2 teaspoons baking powder
  • 1 teaspoon kosher or coarse sea salt
  • 2 teaspoons ground canela or true cinnamon divided
  • 2/3 cup unsalted butter at room temperature, diced, plus more for serving
  • 1 cup sugar divided
  • 1 cup whole milk
  • 1 egg lightly beaten
  • 1 teaspoon vanilla extract
  • Honey, maple syrup, jam, or Nutella optional, for serving
  • Confectioners’ sugar optional, for serving

Instructions

  • Combine the flour, baking powder, salt and 1 teaspoon of the canela or cinnamon in a medium bowl. Add the diced butter and combine with the flour with your fingers or a fork until the mixture resembles coarse meal. Stir in ½ cup of the sugar. Add the milk, egg and vanilla and mix it into the flour in circular motions, scraping from the bottom and folding and kneading the dough. At first it will be sticky and lumpy, but as you continue to knead, it will become a little bit more elastic and malleable. Add more flour, a tablespoon at a time, if needed. Cover with a towel and let rest for 20 to 30 minutes.
  • Preheat a comal, griddle, or skillet over low heat for 10 minutes. On a flat plate, combine the remaining ½ cup sugar and 1 teaspoon canela or cinnamon and set aside.
  • Divide the dough into 16 even pieces. Roll them into balls, place them on a plate or baking sheet, and cover with a towel.
  • Either using a tortilla press lined with 2 pieces of plastic (cut from supermarket produce bags is perfect), as if making tortillas, or lightly flouring your work surface and your rolling pin, press or roll out each ball into approximately 5-inch rounds about ⅛-inch thick. They gain volume and thicken as they cook.
  • Lay the gordita on the preheated comal, griddle, or skillet and cook for about 5 to 6 minutes, until the bottom seems cooked and is golden brown and the gordita has slightly puffed and gained some volume. Flip and cook another 5 to 6 minutes, until golden brown. Remove from the heat and dredge both sides in the cinnamon sugar. Repeat with the remaining gorditas and serve hot.
  • Drizzle them with honey or maple syrup or serve them with fresh fruit or jam (I like peach jam or apple butter), sprinkle them with confectioners’ sugar, or spread them with Nutella.

Note:

  • You can make the dough ahead, divide into the 16 balls, and set aside in the refrigerator for about 20 minutes or up to 3 days in a lidded container or sealed plastic bag. In fact, refrigerating them before helps them press or roll out more evenly.

Notes

Gorditas Dulces

Jalapeño and Chile de Árbol Guacamole

Posted on by Pati Jinich
Jalapeño and Chile de Árbol Guacamole
Print Recipe
5 from 6 votes

Jalapeño and Chile de Árbol Guacamole

Jalapeño and Chile de Árbol Guacamole recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life”
Cook Time0 minutes
Course: Antojos, Dip, Snack
Cuisine: Mexican
Keyword: chile de arbol, guacamole, jalapeno
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 dried chile de árbol stemmed
  • 1 slice white onion (about 1 ounce) finely chopped
  • 1 jalapeño chile stemmed and finely chopped, with or without seeds
  • ¼ cup finely chopped cilantro leaves and upper stems
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 3 ripe avocados halved, pitted, meat scooped out, and diced
  • 1 plum tomato cored, seeded and finely diced

Instructions

  • Toast the chile de árbol on a preheated comal or skillet over medium heat for a couple minutes, until slightly darker and fragrant. Remove from the heat and finely chop.
  • Mix and mash the chile de árbol, onion, jalapeño, cilantro, lime juice, and salt in a molcajete or a bowl, until juicy but still coarse. Add the avocado and mash to your desired texture. Add the tomato and mix well. Taste for salt and add more, if desired. Serve immediately.

Notes

Guacamole de Jalapeño y Chile de Árbol

Egg Scramble with Greens, Chiles, Scallions and Tomato

Posted on by Pati Jinich
Egg Scramble with Greens, Chiles, Scallions and Tomato
Print Recipe
5 from 5 votes

Egg Scramble with Greens, Chiles, Scallions and Tomato

Egg Scramble with Greens, Chiles, Scallions and Tomato recipe from Pati’s Mexican Table Season 13, Episode 9 “Hidden Guachochi”
Cook Time15 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: chile, Eggs, Tomato
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound quelite leaves and tender part of stems such as purslane, amaranth leaves, chepil or chipilín, romeritos, chaya, or huauzontle, or can substitute for tender watercress or baby spinach (it can also be a combination)
  • 3 tablespoons vegetable oil
  • 1 fresh chile verde such as chilaca, Anaheim, California, New Mexico or Hatch, stemmed, seeded and finely chopped
  • 1 jalapeño stemmed and finely chopped
  • 8 scallions white and light green parts thinly sliced
  • ½ pound ripe plum tomatoes cored and finely chopped
  • 1 teaspoon kosher or coarse sea salt divided
  • ½ teaspoon coarsely ground black pepper divided
  • 8 large eggs
  • Chopped chives for garnish
  • Warm corn or flour tortillas
  • Ripe avocado slices

Instructions

  • Bring water to a boil in a large pot. Add the quelites or greens, press down into the water and cook for just a minute. Pour into a large colander and completely drain.
  • Heat the oil in a large skillet set over medium heat. Once hot, add the chiles verdes, jalapeño, and scallions, and cook for 3-4 minutes until softened. Add the tomatoes and continue cooking until they become a bit pasty and darken in color, about 4 minutes.
  • Meanwhile, press the greens with the back of a wooden spoon to press out excess liquid. Transfer to a chopping board and chop. Add the greens to the chile verde mix, along with ½ teaspoon of the salt and ¼ teaspoon of the black pepper and stir. Cook for about 3 minutes, until the mixture is not wet anymore.
  • Lightly beat the eggs in a bowl and season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Pour the eggs into the skillet with the greens and scramble until the eggs are set and tender, about 3-5 minutes depending on how you like your eggs. Garnish with the chives.
  • Serve with warm corn or flour tortillas and ripe avocado slices.

Notes

Huevo con Quelites, Chiles, Cebollitas y Jitomate

Chile Verde Stacked Enchiladas with Eggs

Posted on by Pati Jinich
Chile Verde Stacked Enchiladas with Egg
Print Recipe
4.17 from 6 votes

Chile Verde Stacked Enchiladas with Eggs

Chile Verde Stacked Enchiladas with Eggs recipe from Pati’s Mexican Table Season 13, Episode 4 “Revolutionary Bites”
Cook Time20 minutes
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: cheese, chile verde, enchiladas
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons vegetable oil plus more for frying tortillas
  • 1 tablespoon unsalted butter
  • 3/4 of a white onion halved and slivered (about 2 cups), plus more chopped for assembling the enchiladas
  • 2 garlic cloves thinly sliced
  • 1 tablespoon all-purpose flour
  • 2 pounds fresh green chiles such as chilaca, California, Anaheim, New Mexico, or poblano roasted, sweated, peeled, seeded, and cut into 2-x-½-inch strips
  • 1 teaspoon kosher or coarse sea salt
  • 1½ teaspoons dried marjoram or 3 tablespoons fresh
  • 2 cups chicken or vegetable broth
  • 12 corn tortillas
  • 8 Eggland’s Best eggs
  • 6 ounces (1½ cups) shredded Mennonite, Chihuahua, or Monterey Jack cheese
  • 2 tablespoons chopped fresh chives for garnish

Instructions

  • Heat the oil and butter in a large saucepan over medium heat. Add the slivered onion and cook, stirring occasionally, for 3-4 minutes until softened. Add the garlic, cook for another couple minutes, until the onion is completely wilted and the garlic has changed color. Stir in the flour, mix, and cook for another minute, until it smells a bit toasty. Add the chile strips, salt and marjoram, and cook for 3-4 minutes until moist but not wet. Stir in the broth, bring to a simmer and cook 5-6 minutes more. Remove from heat.
  • Transfer the chile mixture to a blender and puree until completely smooth. Return the chile verde sauce to the same saucepan and keep warm over low heat.
  • Heat ¼-inch oil in a large skillet over medium heat. Once hot, quick fry the tortillas, one at a time, 20-30 seconds per side, until lightly browned. The oil should be bubbling around the tortillas. Place on a paper towel covered plate to drain. Alternatively, you can heat the tortillas on a preheated comal or skillet set over medium heat.
  • Separately, cook two sunny side up eggs per person to desired doneness.
  • One by one, dip a tortilla in the chile verde sauce and place on a plate. Top with 2 tablespoons cheese and 1 tablespoon onion. Follow with the next tortilla and repeat a couple more times to make a stack with layers of cheese and onion in between. Top with more sauce, two eggs, and garnish with cheese, onions and chives.

Notes

Enchiladas Montadas de Chile Verde con Huevos

Fire-Roasted Tomato Cracked Corn and Cheese

Posted on by Pati Jinich
Fire-Roasted Tomato Cracked Corn and Cheese
Print Recipe
4.20 from 5 votes

Fire-Roasted Tomato Cracked Corn and Cheese

Fire-Roasted Tomato Cracked Corn and Cheese (Chacales) recipe from Pati’s Mexican Table Season 13, Episode 2 “Canyon Cuisine”
Cook Time1 hour
Course: Main Course, Soup
Cuisine: Mexican
Keyword: cheese, Corn, Tomato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound dried golden or white cracked hominy corn maiz trillado amarillo o blanco
  • 10 cups water
  • 1 white onion halved, divided
  • 3 unpeeled garlic cloves plus 1 peeled
  • 1¾ teaspoons kosher or coarse sea salt divided, plus more to taste
  • 1½ pounds ripe plum tomatoes
  • 2 tablespoons vegetable oil or lard
  • 1 cup chicken or vegetable broth or water, optional
  • ½ pound (about 2 cups) diced Mennonite or Chihuahua cheese or Asadero, quesadilla, Monterey Jack or Muenster cheese, or more to taste
  • ½ cup chopped cilantro leaves and upper stems
  • Crushed chiltepin chiles to taste, optional

Instructions

  • Rinse the cracked corn thoroughly under warm water. Drain.
  • In a large soup or stock pot, bring the 10 cups water to a boil over high heat, along with half of the onion, the peeled garlic clove and 1 teaspoon of the salt. Then stir in the cracked corn, and once it returns to a boil, reduce heat to medium, cover partially and let simmer for 30-35 minutes, until the corn has softened but still has a toothy bite. Discard the onion and garlic and set aside.
  • Meanwhile, quarter the remaining onion half and place it on a baking sheet along with the tomatoes and unpeeled garlic cloves. Place under the broiler for about 10 to 12 minutes, flipping in between, until the ingredients are charred and the tomatoes are juicy and wrinkled. Alternatively, you can char them on a comal or skillet over medium heat, flipping frequently.
  • Once cool enough to handle, peel and finely chop the garlic, and chop the onion and tomatoes without discarding any juices, skin or seeds.
  • In a large pot or casserole, heat the oil over medium heat. Once hot, add the chopped garlic, onion, and tomatoes and cook for about 5 minutes, stirring occasionally. Incorporate the cooked cracked corn and its broth, along with the cup broth if adding, and the remaining ¾ teaspoon salt. Stir and let cook for another 7-8 minutes. Serve in bowls with diced cheese, top with fresh cilantro, and sprinkled on crushed chiltepin if desired.

Notes

Chacales con Jitomate Rostizado y Queso

Green Beans in Corn Sauce with Pumpkin Seeds

Posted on by Pati Jinich
Green Beans in Corn Sauce with Pumpkin Seeds
Print Recipe
5 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
Print Recipe
4 from 5 votes

Chunky Pepita and Coconut Rice

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

Ingredients

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

Instructions

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

Notes

Arroz con Coco y Pepitas

Pepita Habanero Pesto

Posted on by Pati Jinich
Print Recipe
4.60 from 5 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
Print Recipe
4.20 from 5 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
5 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) masa harina
  • 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
  • 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 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
4 from 3 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
4.84 from 6 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
3.50 from 4 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
4.67 from 6 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
4.50 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
4 from 6 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
Print Recipe
4.25 from 4 votes

Colado Black Beans

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

Ingredients

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

Instructions

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

Notes

Frijol Colado

Edam Cheese Potato Galette

Posted on by Pati Jinich
Edam Cheese Potato Galette
Print Recipe
4.80 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
4.75 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
4.34 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
3.80 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
4.75 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
4.34 from 6 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 from 10 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