Antojos or Snacks

Corn, Cheese and Chile Verde Tamales

Corn, Cheese and Chile Verde Tamales
Print Recipe
3.67 from 6 votes

Corn, Cheese and Chile Verde Tamales

Corn, Cheese and Chile Verde Tamales recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Prep Time30 mins
Cook Time1 hr 40 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: anaheim chiles, cheese, chile verde, Corn, corn husks, elote, masa, Mexico, pati’s mexican table, poblanos, queso, rajas, Sonora, Sonoran, tamal, Tamales
Servings: 15 tamales
Author: Pati Jinich

Ingredients

For the fresh corn masa:

  • 4 cups white corn kernels fresh or thawed frozen
  • 1/2 cup evaporated milk
  • 1/2 cup unsalted butter at room temperature
  • 1 tablespoon sugar
  • 1 cup corn flour for tamales or masa harina
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 1 teaspoon vegetable oil

For the filling:

  • 1 tablespoon vegetable oil
  • 1 cup slivered white onion
  • 1 pound fresh Anaheim chiles roasted, sweated, peeled, stemmed, seeded and cleaned, sliced into thin strips
  • 1/2 teaspoon kosher or sea salt

To assemble the tamales:

  • 30 dried corn husks plus more for lining the steamer
  • 1 1/2 cups grated melting cheese such as asadero, quesadilla, Oaxaca, Monterey Jack, or mozzarella

Instructions

To make the fresh corn masa:

  • Coarsely puree the corn kernels along with the evaporated milk in a food processor or blender. The mixture should be a bit chunky, not completely smooth.
  • Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until very soft and creamy, about 2 minutes. Scrape down the bowl and beaters.
  • In a medium bowl, combine the masa harina, the baking soda and 1/2 teaspoon of salt.
  • Reduce the mixer speed to low and alternate adding the ground corn mixture with the masa harina mixture. Once all is incorporated, add 1 teaspoon of vegetable oil, increase the speed to medium and continue beating until completely amalgamated, creamy and fluffy, about 7 to 8 more minutes.

To make the filling:

  • Heat 1 tablespoon of vegetable oil in a skillet or sauté pan over medium heat. Add the onion and cook, stirring often, until it begins to soften, about 3 to 4 minutes. Stir in the sliced roasted Anaheim chiles, sprinkle with 1/2 teaspoon salt, and continue to cook for another 3 to 4 minutes, stirring often, until the onions are very soft and all of the flavors have combined. Remove from the heat and scrape into a bowl.

To assemble the tamales:

  • Remove about 30 good size corn husks from the package and place in a large bowl of hot water. Soak for a couple of minutes, or until they are pliable, and drain. One by one, lay out a corn husk with the tapering end towards you. If the husks seem thin, layer a second corn husk on top. Leaving a 1 to 1 1/2-inch space at the bottom, a minimum of 1/2 inch space on the sides and a little more than that at the top, spread about 1/4 cup masa into an approximately 2×3-inch rectangle. The masa layer will be a little thicker than 1/4 inch. Place a very generous tablespoon of the Anaheim and onion filling along with a very generous tablespoon of the grated cheese lengthwise down the middle of the masa.
  • Pick up the two long sides of the corn husk and bring them together (you will see how the masa swaddles the filling) and fold the joined edges to one side, rolling them around the tamal. Fold up the empty tapering end, from the bottom up. This will form a closed bottom and the top will be left open. If the tamale won’t hold, you can tear strips from unused tamale wrappers and tie them around the bottom. Gently press from the bottom to the top to even the filling out, without squeezing too hard.
  • If not steaming right away, place on a plate or sheet pan, cover with plastic, and refrigerate. You can assemble them a day ahead of steaming. You can also steam them ahead and reheat (see below).
  • To prepare the tamalera or steamer: Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. If you want to be reassured that the water hasn’t all evaporated during the long steaming time, place a penny in it so you can hear it dancing around. Line the steamer with one or two layers of soaked corn husks.

To cook the tamales:

  • When you have all tamales ready, place them as vertically as you can in the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, cover tightly with a lid, and steam covered for 1 1/2 hours. Allow the finished tamales to rest for 10 to 15 minutes. You know the tamales are ready when they come away easily from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.
  • Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead and stored for several days in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Notes

Tamal de Elote con Rajas y Queso

Double Stacked Shrimp and Cheese Tacos

Double Stacked Shrimp and Cheese Tacos
Print Recipe
4.41 from 5 votes

Double Stacked Shrimp and Cheese Tacos

Double Stacked Shrimp and Cheese Tacos recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time20 mins
Cook Time30 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: Avocado, cheese, Chiles, corn tortillas, Mexico, Oaxaca cheese, pati’s mexican table, Shrimp, Sonora, Sonoran, tacos
Servings: 6 to 8 double tacos
Author: Pati Jinich

Ingredients

  • 2 pounds ripe tomatoes
  • 4 garlic cloves peeled
  • 2 to 3 chiles de árbol stemmed, keep the seeds (more to taste)
  • 2 teaspoons oregano
  • 2 tablespoons tomato paste
  • 1 teaspoon kosher or sea salt or to taste, plus more for seasoning the shrimp
  • 3 tablespoons vegetable oil divided, plus more to cook the tacos
  • 2 pounds medium shrimp rinsed, shelled, and butterflied
  • Freshly ground pepper to taste
  • 2 tablespoons unsalted butter divided
  • 12 to 16 corn tortillas
  • 3 cups melty shredded cheese such as mozzarella, asadero, Oaxaca, quesadilla, or Monterey Jack
  • 1 large ripe avocado halved, pitted, thinly sliced

Instructions

  • Combine the tomatoes, garlic and chiles de árbol in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and cook for about 10 minutes, until the tomatoes and garlic are completely soft and the chiles are plump and rehydrated. Transfer to a blender with 1 cup of the cooking liquid. Add the oregano, tomato paste and salt, and puree until completely smooth.
  • Heat the 1 tablespoon of the oil in a medium saucepan over medium heat. Once hot, pour in the tomato puree, cover partially and cook, stirring occasionally, for 5 to 6 minutes, until the mixture has thickened and darkened, and the flavors have intensified. Turn off the heat.
  • Season the butterflied shrimp with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in a large sauté pan over high heat. Once the butter begins to foam, add half the shrimp and quickly sear for a minute or so per side. They should be browned and just cooked through. Be careful not to overcook or the shrimp will be rubbery. Scrape into a bowl. Melt another tablespoon butter and oil together and repeat with the second batch.
  • Heat a comal, griddle or large skillet, preferably nonstick or cast iron, over medium heat. Add a tablespoon or two of oil to the surface.
  • One by one, lightly sauce the tortillas: briefly dip them into the tomato sauce, making sure the entire tortilla is coated (I like to use a pair of rubber tipped tongs but you could also just use you hands) and lay as many as will fit on the comal or griddle without overlapping. Top each tortilla with 2 to 3 tablespoons shredded cheese. Leave for a couple of minutes, until the cheese begins to melt and the bottoms of the sauced tortillas begin to dry and brown a little. Then, using a spatula, stack two sauced, browned and cheese-topped tortillas, one on top of another.
  • Don’t worry if the tortilla that you scrape up to stack on top of the other one sticks and tears a little bit or if it is not sitting evenly on top. Spoon some seared shrimp on top of each stack, gently fold with a spatula and continue cooking for a couple of minutes, until the cheese has completely melted and begun to ooze out and create a crust.
  • Remove from the heat and serve hot. Top with slices of ripe avocado.

Notes

Tacos Bravos de Toño

Sonoran Style Shrimp and Scallop Tostada

Sonoran Style Shrimp and Scallop Tostada
Print Recipe
3.8 from 5 votes

Sonoran Style Shrimp and Scallop Tostada

Sonoran Style Shrimp and Scallop Tostada recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time10 mins
Cook Time10 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: Cachoreada, chiltepín chiles, mayonnaise, Mexico, pati’s mexican table, Salsa, Scallops, Shrimp, Sonora, Sonoran, tostadas
Servings: 6 to 8 big tostadas
Author: Pati Jinich

Ingredients

For the mayonnaise:

  • 1/2 cup mayonnaise
  • Zest of 1 lime
  • Pinch of kosher or sea salt
  • Freshly ground black pepper to taste

For the tostadas:

Instructions

To make the mayonnaise:

  • In a small bowl, combine the mayonnaise with the lime zest. Season with salt and black pepper. Mix well and set aside.

To make the tostadas:

  • Have the three salsas prepared and ready to use, and the tostadas within reach.
  • Season the shrimp and scallops with the salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil in a very large skillet over high heat. Once the butter has begun to foam, add the shrimp. Cook for 1 or 2 minutes per side, just until nicely seared and browned on the outside but not overcooked inside. Scrape into a bowl. Return the skillet to the heat, add the remaining butter and oil, and once the butter foams, add the scallops. Cook for a minute per side, until the tops and bottoms are browned and the middles are no longer translucent, and remove from the heat. The scallops should be medium rare. As soon as you can handle them, slice thin and set aside.
  • Spread about a tablespoon of the mayonnaise on each tostada, top with a layer of sliced scallops, a couple of tablespoons of the salsa bandera, and then a layer of the shrimp. Crown with avocado slices. Top the avocado slices with a couple of tablespoons of salsa negra and add apple chiltepin salsita or another hot sauce to taste. Serve immediately, passing more salsa negra around the table for people to add as desired.

Notes

Cachoreada

Beef, Potato and Anaheim Chimichanga

beef, potato, and anaheim chile chimichanga
Print Recipe
4.8 from 5 votes

Beef, Potato and Anaheim Chimichanga

Beef, Potato and Anaheim Chimichanga recipe from Pati's Mexican Table Season 9, Episode 6 "Sonoran Family Favorites for Sami"
Prep Time20 mins
Cook Time2 hrs 30 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: beef, chimichanga, flour tortillas, mexican crema, Mexico, pati’s mexican table, Potato, queso fresco, Sonora, Sonoran
Servings: 8 to 12 chimichangas
Author: Pati Jinich

Ingredients

For the cooked meat:

  • 2 pounds beef chuck round or stewing meat, cut into 1- to 2-inch pieces
  • 1/2 white onion
  • 6 garlic cloves peeled
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon whole black peppercorns
  • 3 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds

For the seasoned cooked meat:

  • 2 tablespoons vegetable oil
  • 1 cup chopped white onion
  • 3/4 pound, 3 medium, potatoes peeled and diced (about 2 cups)
  • 1 teaspoon kosher or sea salt divided
  • 1/2 pound ripe roma tomatoes cored and diced
  • 4 fresh Anaheim chiles roasted, peeled, seeded and diced

For the chimichangas:

  • 8 to 12 large flour tortillas
  • 2 tablespoons vegetable oil
  • 2 cups shredded romaine or iceberg lettuce
  • 1 cup crumbled queso fresco
  • Mexican crema optional
  • Diced tomato optional
  • Ripe diced avocado optional
  • Sonoran Roasted Salsa or salsa of your choice

Instructions

To cook the meat:

  • Place the meat in a large soup pot or casserole and bring to a rolling boil over high heat. Skim off any foam. Add the halved onion, garlic cloves, 2 teaspoons salt, black peppercorns, bay leaves, oregano, coriander and cumin seeds, and stir well. Reduce heat to medium low, cover and cook for 1 1/2 hours, or until the meat is fork tender and shreds easily. Remove from the heat.
  • Remove the meat from the broth, set aside, and strain the broth. Reserve 1 1/2 cups of the broth for later use and store or freeze the rest if you want to use it for something else. Once the meat has cooled enough to handle, shred or chop into smaller pieces.

To make the seasoned cooked meat:

  • Heat the oil in a large wide casserole or skillet over medium heat. Add the onion and the potatoes, season with 1/2 teaspoon salt, and cook for about 10 minutes, stirring occasionally, until the onions have softened and the potatoes have begun to brown. Stir in the tomatoes and cook for 3 to 5 minutes, or until the tomatoes are soft and mushy. Add the chiles and the other 1/2 teaspoon salt and cook for another 3 to 4 minutes, stirring often, until the mixture is nicely seasoned and blended together. Stir in the shredded meat and reserved meat broth and cook until the broth is mostly absorbed, the potatoes have completely softened, and the mixture is nicely amalgamated and delicious. It should be moist but not wet.

To make the chimichangas:

  • Heat a comal, griddle or skillet over medium low heat for at least 3 to 4 minutes. Heat the flour tortillas a couple at a time (or 1 at a time if that’s all you can fit in the skillet or on the griddle in a single layer) for about a minute per side, until completely heated through. Remove tortillas and one by one, top with a couple of generous spoonfuls of the shredded cooked beef. Roll to enclose the filling, and after the first roll, fold in the sides and continue to roll, making an elongated burrito-shaped package.
  • Once the packets are ready, heat 2 tablespoons oil in a skillet over medium heat. When the oil is hot, place the chimichangas in the pan seam side down and fry for a minute on each side, until lightly colored. Serve garnished with lettuce, queso, and if desired crema, tomato, avocado and salsa.

Notes

Chimichanga de Guisado de Res

My Favorite Queso Fundido paired with Gran Centenario Añejo Tequila

Jaw-dropping. As soon as you set it on a table it will fly off. Guaranteed. Especially if I am around!

Queso fundido is the epitome of an antojo. What we Mexicans call a food craving that can be eaten anytime of day as a quick snack, or a full meal if eaten in a big enough amount. Antojo literally translates to craving, and I don’t know a single Mexican that doesn’t drool over the thought of a queso fundido.

Queso fundido is not a cheese dip. Queso fundido is not a cheese sauce. Queso fundido is the real deal. It is real cheese. Tons of it. You throw a combination of deliciously flavorful melty cheeses onto a baking dish or a traditional earthenware cazuela. Then place it on a heat source — it can be on a burner, in the oven, under the broiler — until the cheese not only melts, but becomes super bubbly on top and starts making a crust all around the edges.

Wait. Then come the toppings. The most typical and popular toppings in restaurants in Mexico City, where I grew up, are poblano rajas, chorizo and mushrooms. They are separate offerings, so you choose if you want your queso with chorizo or with rajas or mushrooms. Different restaurants have their variations, for example, it can be rajas with caramelized onions, different kinds of chorizo, cultivated or wild mushrooms cooked with epazote or dried chiles, to name some.

When I make queso at home, I like to make a combo of my favorite toppings. No one can stop me and no one should stop you! My take combines caramelized onions and poblano chiles, throws in a bit of seeded and diced tomato for an added juicy bite and tons of crisp chunks of flavorful chorizo.

Most people I know like their queso fundido on flour tortillas. But it is you and your guests’ choice if they want corn tortillas, too. If you have some some salsas and guacamole, place them on the table for optional add ons.

Whichever way, have your Gran Centenario Añejo Tequila out to chase your queso fundido tacos and to wash down that queso fundido. I like to serve it neat or on the rocks as it has such a smooth taste.

Once everything is on the table, all bets are off. Run for it, if you want a chance to make a queso fundido taco before it disappears.

Poblano Rajas Chorizo Queso Fundido

poblano rajas chorizo queso fundido
Print Recipe
4.15 from 7 votes

Poblano Rajas and Chorizo Queso Fundido

The popular Mexican antojo, or craving, Queso Fundido topped with chorizo, onion, poblano rajas, and tomato. 
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: Antojo, Chorizo, Queso Fundido
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 tablespoon vegetable oil plus more to grease the baking dish
  • 1/3 pound Mexican chorizo casings removed, coarsely chopped
  • 1 tablespoon unsalted butter
  • 1/4 white onion halved and thinly sliced (about 1 cup)
  • 1 poblano chile roasted, sweated, peeled, cut into strips
  • 1 ripe Roma tomato cored, seeded, cut into small dice
  • 1/4 teaspoon kosher or sea salt or to taste
  • 1 pound (or 4 cups) combination of shredded Mexican-style melty cheeses such as Asadero, quesadilla and Oaxaca (can sub with mozzarella, Muenster and Monterey Jack)
  • 8 to 10 flour or corn tortillas
  • 1 ripe avocado sliced
  • Serve with salsa of your choice optional
  • Pair with Gran Centenario Añejo Tequila neat or on the rocks

Instructions

  • Heat the oil in a medium skillet over medium-high heat. Once hot, add the chorizo, cook for 4 to 5 minutes, breaking it into smaller pieces with a couple of spatulas or wooden spoons until crisp and brown. Remove from the heat and scrape into a bowl.
  • Set a rack on upper third tier of the oven and preheat to 450 degrees Fahrenheit.
  • Return the skillet to medium heat, add the butter and once it melts, add the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 6 to 7 minutes, until they have wilted and begun to brown around the edges. Add the poblano pepper strips, tomato, and salt, and cook for another 3 to 4 minutes. Remove from the heat and transfer to a bowl.
  • Place shredded cheese in a gently oiled shallow baking dish that can comfortably hold it. Bake for 12 to 15 minutes, or until completely melted. Remove from the oven. Top with the crispy chorizo and poblano rajas mixture. Place back in the oven and bake for another 7 to 8 minutes, until cheese is oozing and browned along the edges and part of the top.
  • Meanwhile, preheat a comal or large skillet over medium-low heat. Heat the tortillas, making sure they are not on top of each other, until completely warmed, puffed and slightly browned. Place in a tortilla warmer or wrap in a clean cloth or kitchen towel.
  • Remove the queso from the oven and place on the table along with the warm tortillas, ripe avocado slices, and salsa of choice, if desired. Let everyone assemble their tacos!

Notes

Queso Fundido

Sonoran Hot Dogs

Sonoran Hot Dog
Print Recipe
4.5 from 6 votes

Sonoran Hot Dogs

Sonoran Hot Dogs, courtesy of Daniel Contreras of El Güero Canelo Restaurant, from Pati's Mexican Table, Episode 13, "How Do You Say Tucson?"
Prep Time20 mins
Cook Time10 mins
Course: Antojos, Main Course
Cuisine: American, Mexican
Keyword: Arizona, bacon, Hot Dog, Mexican, Sonoran, Tucson, Turkey Hot Dog
Servings: 4 hot dogs
Author: Pati Jinich

Ingredients

  • 4 slices bacon
  • 4 turkey hot dogs
  • 1 tablespoon vegetable oil
  • 1 cup chopped white onion
  • 4 güero chiles or banana peppers
  • 4 hot dog buns
  • 1 cup cooked pinto beans warmed up

Toppings:

  • Chopped raw white onion
  • Chopped tomato
  • Jalapeño hot sauce or salsa of your choice
  • Mustard
  • Mayonnaise

Instructions

  • On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the hot dog around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog.






  • Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the skillet and set aside.



  • In the same skillet, heat the vegetable oil and add the 1 cup chopped white onion. Sauté the onion until it softens and becomes translucent, about 5 minutes. Scrape into a small bowl and set aside.
  • Meanwhile, char the güero chiles on a hot comal or skillet set over medium heat for 3
    to 6 minutes. Turn it once or twice, until its skin has lightly charred. Remove from heat.

To assemble:

  • Place one bacon-wrapped hot dog in a bun, then spoon on a generous tablespoon of warm pinto beans and about a tablespoon of the cooked onion. Top with some chopped raw onion, chopped tomato, hot sauce or salsa, mustard, and mayonnaise. Repeat with the remaining hot dogs and serve each one with a charred güero chile on the side.

Notes

Courtesy Daniel Contreras, El Güero Canelo Restaurant

Canela Pumpkin Torito

Over the years, and traveling all around to different cities, I’ve realized it’s incredible how much you can learn about Mexican food being in the US. Because Mexicans you meet here come from so many different parts of Mexico, each with their own unique regional cuisine and traditions.

Such was the case when Nándo and Germán responded to my post on social media wondering if anyone in New York would be willing to invite me over for lunch, while I was there for work earlier this month.

Nándo and Germán generously welcomed me into their home in Brooklyn. Where their friends were waiting, including Cristina who traveled all the way from Arizona. I was so thrilled to meet them!

Germán, whose family is in Puebla, made his mom’s adobo for me. Meanwhile, since they were so kind to open their doors to me and do the cooking, drinks were on me. So I brought the tequila. I whipped up a version of a traditional drink from Veracruz for everyone, called a torito. A name I love because torito translates to “little bull,” which refers to the little kick it gives. It can be deceiving because it’s so sweet and creamy.

Since pumpkin is such an essential ingredient in Mexico, I did a pumpkin torito this time. It has pumpkin puree, canela or true cinnamon, nutmeg, cloves, vanilla, and sweetened condensed milk. To give it that kick, I use Gran Centenario Añejo Tequila – its deep, rustic, caramelly flavor goes harmoniously with the pumpkin.

When the meal was ready, I felt like I was in a fonda back in Mexico. Nándo made my arroz rojo to go with Germán’s adobo chicken, and we had pinto beans on the side. It was phenomenal, really delicious and comforting.

I felt honored Germán made his mom’s adobo for me, as sharing family recipes truly means a lot.

If Nándo and Germán weren’t already kind enough, they let me bring along my production team and their cameras. So you can watch what happened in the video below…

And, of course, I want you to be able to try my spiced up canela pumpkin torito for the holidays. The recipe is below, so invite over some friends, grab a bottle of tequila, and whip up a batch.

Canela Pumpkin Tortito
Canela Pumpkin Torito
Print Recipe
4.17 from 6 votes

Canela Pumpkin Torito

Since pumpkin is such an essential ingredient in Mexico, I did a pumpkin torito. It has pumpkin puree, canela or true cinnamon, nutmeg, cloves, vanilla, sweetened condensed milk, and a splash of tequila (or leave it out if you choose).
Prep Time5 mins
Cook Time0 mins
Course: Drinks
Cuisine: Mexican
Keyword: canela, cinnamon, cocktail, Fall, frappe, holiday, pumpkin, spiced, tequila, torito
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3/4 cup Gran Centenario Añejo Tequila
  • 2 12-ounce cans evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 3/4 cup smooth pumpkin puree
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground canela or true cinnamon
  • Pinch ground nutmeg
  • Pinch ground cloves
  • Ice to serve

Instructions

  • Place the tequila, evaporated milk, condensed milk, pumpkin puree, vanilla extract, canela or cinnamon, nutmeg, and cloves in the blender and puree until smooth. Transfer to a pitcher, cover and refrigerate until chilled.
  • Alternatively, you may pour directly over ice cubes or add some ice cubes to your blender and make it a frappé! In any case, serve very cold.

Notes

Torito de Calabaza y Canela

Chilorio Sincronizadas

Chilorio Sincronizadas
Print Recipe
4.34 from 6 votes

Chilorio Sincronizadas

Chilorio Sincronizadas recipe from Pati's Mexican Table Season 8, Episode 9 "Mocorito, The Land of ChilorioMocorito, The Land of Chilorio"
Prep Time0 mins
Cook Time5 mins
Course: Antojos
Cuisine: Mexican
Keyword: Avocado, cheese, chilorio, flour tortillas, Quesadilla, sincronizada, tortillas
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 4 flour tortillas homemade or store-bought
  • 1/2 cup shredded melty cheese like Asadero, quesadilla, Oaxaca, or Monterey Jack
  • 1/2 cup Sinaloa Style Chilorio
  • 1 teaspoon chilorio fat or vegetable oil
  • Ripe avocado slices to serve
  • Guacamole or salsa of your choice to serve

Instructions

  • Preheat large skillet or comal over medium-low heat for at least 5 minutes. Place two of the flour tortillas on the heated skillet or comal and top each with a 1/4 cup of the cheese and 1/4 cup of the chilorio. Place the other two flour tortillas on top, and let them heat until the cheese starts to melt and the bottom tortillas begin to gently brown. Spread chilorio fat or vegetable oil on top of each, then flip and cook for another minute.
  • Transfer to plates and serve with slices of ripe avocado and the guacamole or salsa of your choice.

Notes

Sincronizadas de Chilorio

French Fries with Chiltepín Salt and Cotija

French Fries with Chiltepín Salt and Cotija
Print Recipe
4.34 from 6 votes

French Fries with Chiltepín Salt and Cotija

French Fries with Chiltepín Salt and Cotija recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats”
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American, Mexican
Keyword: chiltepín chiles, cotija cheese, fries, ketchup, lime, potatoes, tartar sauce
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • Vegetable or peanut oil for frying
  • 4 russet potatoes washed and scrubbed
  • 1 teaspoon dried chiltepín chiles
  • 1 tablespoon kosher or sea salt
  • Zest of 1 lime
  • Freshly ground black pepper
  • 1 cup grated Cotija cheese
  • Habanero Tartar Sauce or ketchup for serving

Instructions

  • Fill a large Dutch oven or casserole a little less than halfway with oil. Place over medium heat and bring to 325°F degrees — or test by dropping in a small piece of potato, if the oil bubbles all around it, it’s ready.
  • While the oil is heating up, fill a large bowl with ice water. Place a cooling rack on a baking sheet lined with paper towels. Cut the potatoes into 1/4-inch to 1/3-inch matchsticks. Add them to the ice water immediately after cutting, stirring occasionally to make sure the potatoes are not sticking to each other.
  • Remove about a quarter of the potatoes from the water. Pat dry with clean kitchen towels or paper towels. Once dry, carefully add them to the hot oil and fry for 2 to 3 minutes, stirring with tongs or a spider to make sure they aren’t sticking to each other. The fries should start to look creamy and matte in color. If they begin to brown, take them out. Transfer the fries to the baking sheet with the cooling rack and repeat the process with the remaining potatoes.
  • When all the potatoes have been fried and transferred to the baking sheet with the rack, raise the heat of the oil to 375°F to 400°F, or raise the heat under the casserole to medium-high.
  • While the oil is heating, crush the chiltepín chiles and mix with the salt, lime zest, a few cracks of black pepper, and the Cotija cheese. Set aside.
  • Once the oil is ready, add the fries back into the oil in 4 batches. Cook each batch for 3 to 4 minutes, or until the fries are golden brown. Transfer the fries back to the baking sheet with the rack.
  • If you are not going to eat immediately, keep warm in a 250°F oven. Just before serving, toss the finished fries in the cheese mixture until coated. Serve with habanero tartar sauce and/or ketchup.

Notes

Papas Fritas con Sal de Chiltepín y Queso Cotija

Chocolate Dipped Orejas

Orejas
Print Recipe
4.2 from 5 votes

Chocolate Dipped Orejas

Chocolate Dipped Orejas recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Dessert
Cuisine: Mexican
Keyword: canela, Chocolate, cinnamon, cookies, pati’s mexican table, puff pastry
Servings: 40 orejas approximately
Author: Pati Jinich

Ingredients

  • 1 1/2 cups granulated sugar
  • 1 teaspoon freshly ground canela or true cinnamon
  • 1 large pinch of kosher or sea salt
  • All-purpose flour for dusting the countertop and rolling pin
  • 1 recipe Easy Homemade Puff Pastry
  • 1/2 cup heavy cream
  • 4 ounces dark chocolate chopped, or chocolate chips
  • Rainbow sprinkles optional

Instructions

  • Place racks in the upper and lower thirds of the oven and preheat to 425°Line 4 baking sheets with parchment paper (or cook in batches).
  • Mix the sugar, cinnamon, and salt together in a bowl.
  • Sprinkle a light coating of flour on your countertop, then spread 1 cup of the cinnamon-sugar mixture on top, right where the puff pastry will go. Place the puff pastry in the center of the cinnamon-sugar mixture. Lightly flour your rolling pin and roll the puff pastry out into a large rectangle, about 12-by-26-inches with a 1/4-inch thickness, adding a bit of flour as needed while you roll. Sprinkle the top with the remaining cinnamon-sugar mixture.
  • Mark a line horizontally across the center of the puff pastry with a knife or ruler, without cutting all the way through. Roll the bottom of the puff pastry toward the center line, creating a layered spiral. Repeat with the top of the puff pastry, rolling in toward the center line, then press both rolls towards the center. The shape should resemble a pretzel.
  • Cut in half horizontally, across the two rolls, and wrap in plastic wrap. Place in the refrigerator for at least 30 minutes. Scrape any leftover cinnamon-sugar mixture onto a small plate.
  • Slice the chilled rolls into 1/2-inch slices. Dip both sides of slices in the remaining cinnamon-sugar mixture and place on a baking sheet, making sure to leave about an inch between the slices.
  • Bake for 10 to 12 minutes, then remove from the oven, flip the orejas, and return to the oven (swapping the baking sheet that was on top with the bottom). Bake for 10 to 12 minutes more, until both sides are golden brown. Transfer to a metal cooling rack and cool completely.
  • While the orejas are cooling, bring the heavy cream to a simmer in a small pot. Place the chocolate in a medium heatproof bowl and pour the hot cream over the chocolate. Let sit for 5 minutes, then stir until smooth. If using rainbow sprinkles, place them on a small plate.
  • Dip the tops of the orejas in the chocolate. If using rainbow sprinkles, lightly press the chocolate-dipped side into the sprinkles and return to the rack. Repeat with about half of the remaining cookies, leaving some plain, some chocolate dipped, and some dipped and with sprinkles.
  • Note: If you do not want to bake all of them at once, you may store the rolled oreja dough tightly wrapped in the refrigerator for a couple days, or freeze in a tight plastic bag for up to a month. Thaw in the refrigerator before baking.

Notes

Orejas con Chocolate

Texas Caviar

Texas Caviar
Print Recipe
4.84 from 6 votes

Texas Caviar

Texas Caviar recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”
Prep Time10 mins
Total Time10 mins
Course: Antojos, Salad, Side Dish
Cuisine: American
Keyword: black eyed peas, brown sugar, field peas, oregano, parsley, scallions, serrano chiles, Tomatoes
Servings: 4 cups
Author: Pati Jinich

Ingredients

  • 1 teaspoon salt
  • 1 teaspoon light brown sugar
  • 2 cups dried field peas or black eyed peas cooked, drained and rinsed
  • 1 cup small-diced cocktail tomatoes plus 1/4 cup of their liquid*
  • 1/2 cup thinly sliced scallions
  • 1 serrano chile stemmed and chopped
  • 2 tablespoons chopped parsley
  • 1 tablespoon chopped oregano
  • 1/4 cup olive oil

Instructions

  • In a medium bowl, gently stir together the ingredients. Serve right away, or let the caviar marinate refrigerated overnight or up to 3 days before serving. Serve at room temperature with chips, endive, celery, or as a side.
  • *Note: If you don’t have cocktail tomatoes and would still like to make this caviar, marinate 1 cup of quartered cherry tomatoes in 2 tablespoons rice vinegar, 1 teaspoon honey, 1 teaspoon lemon juice and 1/2 teaspoon salt for 30 minutes.

Notes

Courtesy Vivian Howard

Homemade Horchata

Horchata
Print Recipe
3.86 from 7 votes

Homemade Horchata

Homemade Horchata recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”
Prep Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: Mexican
Keyword: canela, ceylon, cinnamon, horchata, milk, pati’s mexican table, rice
Servings: 8 1/4 cups approximately
Author: Pati Jinich

Ingredients

  • 2 cups Mahatma® Rice white rice
  • 1 stick canela ceylon or true cinnamon, broken into pieces
  • 3 cups boiling hot water
  • 4 cups whole milk
  • 1 cup sugar

Instructions

  • Place the rice and cinnamon in a heatproof bowl and cover with the hot water. Let sit anywhere from 2 to 8 hours.
  • When ready to puree the mixture, add the milk and sugar to the rice mixture and stir well. Place in a blender, in batches, and completely puree. Strain into a pitcher as you move along. Serve over ice filled glasses and/or store in the refrigerator.

Notes

Horchata Casera

Café Horchata

Cafe Horchata
Print Recipe
4.8 from 5 votes

Café Horchata

Café Horchata recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”
Prep Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: Mexican
Keyword: canela, ceylon, cinnamon, coffee, espresso, horchata, milk, pati’s mexican table, rice
Servings: 1 serving
Author: Pati Jinich

Ingredients

Instructions

  • Pour horchata into a glass filled with the ice. Pour in the espresso, stir and drink!

Notes

Horchata con Café

Grandma Hill’s Hoecakes

Grandma Hill's Hoecakes
Print Recipe
4.41 from 5 votes

Grandma Hill’s Hoecakes

Grandma Hill’s Hoecakes recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Antojos, Main Course
Cuisine: American
Keyword: buttermilk, cornmeal, onion, pati’s mexican table
Servings: 12 to 16 hoecakes
Author: Pati Jinich

Ingredients

  • 1 cup self-rising cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/2 cup buttermilk
  • 1/4 yellow onion diced
  • 3/4 cup water divided
  • 1/4 cup vegetable oil divided

Instructions

  • If you plan to serve these within 20 minutes of cooking, preheat your oven to 200°In a medium bowl, sift together the cornmeal, salt, and sugar. Put the buttermilk and the onion in a blender and puree till it’s a homogenous liquid. Pour that plus 1/2 cup of the water into the cornmeal mixture and whisk to combine.
  • You’re looking for something akin to slightly loose pancake batter — a batter that, when you drop it into the skillet, spreads on its own, bubbles up around the edges, splatters a little. If you need to add more water to accomplish this, add the remaining water increments.
  • Heat 1 tablespoon of the oil in a 10-inch cast-iron skillet over medium heat. Spoon 2 tablespoons of batter onto the edge of the pan to form 1 corn cake. If the batter sizzles a little, the pan’s ready. Continue to drop the batter around the perimeter of the pan, finishing off with one in the middle. Make sure you get as many of them in there as you can without letting them touch. Lower your heat slightly and cook on one side for about 3 minutes. When they’re brown on the cast-iron side and little bubbles are shooting up through the center of batter, flip and cook an additional 3 minutes. Transfer the browned hoecakes to a baking sheet and hold them in the oven till you’re ready to eat. Add another tablespoon of oil and continue with the next batch.
  • If you, like my grandma, want to make these ahead and serve them a few hours later, warm them in a 375°F oven for 12-15 minutes. Do not use a microwave. The results will disappoint.

Notes

Courtesy Vivian Howard

Melon Basil Margarita

I love that my work takes me to different cities throughout the United States. And I love having a chance to meet people I’ve connected with, whether through social media or email. Sometimes they will tell me they tried some of my recipes…

The last time I went to Los Angeles, one of our producers reached out to Liz and Ramon, who have watched my show for a long time, talk me regularly on Facebook, and even made the trip all the way from Los Angeles to San Diego to come to one of my live events. They were asked if they’d like to make some of my recipes on camera, but weren’t told that I was going to be there.

So it was a great surprise when I walked in. And it was so exciting for me to see how they have made my recipes their own and are now part of their weekly meals. They had invited their family and friends and were making my Cali-Baja Fish Tacos and my Queso Fundido with homemade chorizo from Ramon’s brother. I cannot even begin to tell you how delicious that chorizo was!

In return for them welcoming us into their home and feeding me and my team, well, drinks were on me! I decided come up with a new drink to share with them, a Melon Basil Margarita. It has the fresh taste of the basil, the sweet from the honeydew melon, and the tangy lime juice you crave in a margarita.

When I took out the bottle of Gran Centenario Añejo Tequila, Ramon told me it was the drink his father-in-law offered the first time he was invited into his home. Of course, I now had to know the story of how him and Liz met… Turns out, Ramon was planning to become a priest when he saw Liz for the first time in church and fell for her. Eight months later they were engaged and gone where Ramon’s plans to be a priest.

He wasn’t invited over to his father-in-law’s for that drink, until after he took Liz to church and married her. But it just goes to show how not only dishes, but ingredients, in this case the Gran Centenario Añejo Tequila, really tie families and friends together.

You can watch all that happened in the video below…

I loved that Melon Basil Margarita so much, I’m sharing it with all of you right here. I hope you’ll grab some tequila and give it a try.

Melon Basil Margarita
Melon Basil Margarita
Print Recipe
4.8 from 5 votes

Melon Basil Margarita

This Melon Basil Margarita has the fresh taste of the basil, the sweet from the honeydew melon, and the tangy lime juice you crave in a margarita.
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Drinks
Cuisine: Mexican
Keyword: albahaca, basil, cocktail, honeydew, lime, Margarita, melon, tequila
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1 cup fresh squeezed lime juice
  • 1 cup Gran Centenario Añejo Tequila
  • 1 cup orange liquor
  • 1 cup maple syrup
  • 3 cups diced fresh honeydew melon
  • 8 to 10 fresh basil leaves
  • 1 to 2 jalapeños coarsely chopped, seeds on (you can add jalapeño
    to taste)
  • 1 cup ice cubes
  • Lime quarters and coarse salt to rim glasses

Instructions

  • Rim glasses with lime and salt.
  • In the jar of a blender, pour the lime juice, tequila, orange liquor, and maple syrup. Incorporate the honeydew, basil, jalapeño and a cup of ice. Puree until completely smooth.
  • Pour into prepared glasses.

Notes

Margarita de Melón con Albahaca

Hora de Celebrar! Pomegranate, Tequila, Chile y Limón

The leaves have already turned orange, yellow, red and brown here in DC meaning it’s the most celebration-packed time of year. There is Hispanic Heritage Month, Fall and Harvest celebrations, Day of the Dead, Thanksgiving, Passover, Christmas and New Years, just to mention some. I did not even include all of the year end office, school, neighborhood and friend get-togethers.

Boy did this year fly by! I’ve had no time to think about my 2019 New Years resolutions. Not that I ever follow through on them, but I used to at least think about them…

Lately, I’m telling my boys how amazed I am at how fast the time passes. When I was in middle school like Juju, I remember feeling every hour of every day pass, as if churning ice cream by hand… so slow. Coming home from school was a long awaited haul, and getting to the weekend an eternity. As I got older though, time seemed to be marked by the weeks. By college the months seemed to run into each other, only to stop and catch their breath during school breaks.

When I got married and moved to the US, I was so stunned by the change of seasons. It was their passing the baton from one to the other that seemed to mark my pace. Witnessing the seasons changing was new to me having come from Mexico City, where there seems to be one eternal season with a crazy rainy interruption.

Well, the last few years I’ve barely been able to grasp what the marks of time are and can only feel it whirling on! I blink an eye and it’s summer. I blink again, and we seem to be speeding like mad to wrap up the year. I swear the entire year feels like what an hour used to feel like when I was Juju’s age. No surprise then, the faster the years seem to go, the more I want to celebrate anything and everything.

For us Mexicans, celebrating means having tequila around. We even joke about it. You got a promotion at work? Come over for some tequila! You are getting married? Do you have enough tequila?!? You have a dinner at home and are having me over? Can’t show up without your favorite tequila because, frankly, you probably don’t have enough.

Aside from sipping it neat, I love coming up with one new and fabulous cocktail every year to mark our holidays. It has become a trendy thing around here and now my friends expect it. So this year, this is the one. I was daring and bold and it paid off. I call it Spiced Up Pomegranate, Chile y Limón and it is a delight! And it’s very easy to make. You could even make it ahead of time, too.

I start off with a flavored simple syrup. Many people seem baffled when they hear the term simple syrup. Mixologist jargon for sure, it sounds like something complex to prepare or something you get at a hard to find specialty store. But simple syrup is nothing more than sugar dissolved in water! And you can flavor it any way you want. For this cocktail, I flavor it with whole allspice berries, true cinnamon also known as canela, a whole clove, and the rind of a lemon. It makes for a simple syrup that is fragrant, citrusy, lightly spiced up, and has warm comforting tones from the canela. The more you let the simple syrup sit and become infused, the more the lemon rind will also absorb the simple syrup and become candied. Then it is a treat of a garnish to bite into as you sip your cocktail.

Once you have the spiced up simple syrup, you blend it with the lively and tart pomegranate juice, an entire fresh and grassy jalapeño – do not remove the seeds please – and fresh squeezed lemon juice. For the tequila, I use Gran Centenario Reposado, which is mildly fruity and teasingly sweet. It has a woody fragrance, and you can taste an echo of almond and vanilla in it that compliments the syrup and the pomegranate. They have a page on Facebook and Instagram, if you want to know more about them.

This Spiced Up Pomegranate, Chile y Limón cocktail is so multilayered and irresistible it’s never an afterthought. You want to savor every single sip. It will claim its delicious place at center stage of your celebration.

spiced up pomegranate cocktail

Spiced Up Pomegranate, Chile y Limón Cocktail
Print Recipe
4.5 from 4 votes

Spiced Up Pomegranate, Chile y Limón Cocktail

This Spiced Up Pomegranate, Chile y Limón cocktail is so multilayered and irresistible it’s never an afterthought. You want to savor every single sip. It will claim its delicious place at center stage of your celebration.
Prep Time15 mins
Total Time15 mins
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, lime, pomegranate, tequila
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 4 allspice berries
  • 1/2 stick (about a 1” piece) true cinnamon or canela
  • 1 whole clove
  • Rind of a lemon plus a quarter of the lemon to rim the glasses
  • 3/4 cup Centenario Reposado Tequila
  • 1 1/2 cups pomegranate juice
  • 3/4 cup fresh squeezed lemon juice
  • 1/2 fresh jalapeño stemmed (seeding optional) more to taste
  • 2 cups ice
  • 2 tablespoons turbinado sugar
  • 1 tablespoon kosher or sea salt
  • 1/2 teaspoon ground true cinnamon or canela

Instructions

  • In a small saucepan, combine the granulated sugar, water, allspice berries, cinnamon, whole clove and lemon rind. Set over medium heat and let the sugar dissolve, stirring occasionally for 3 to 4 minutes, until you cannot see the sugar granules anymore.
  • Remove from the heat. Let it steep anywhere from 30 minutes to 12 hours. When ready to use, strain the spiced syrup into a small bowl or measuring cup. Reserve the lemon peel and cut it into 6 pieces.
  • In the jar of a blender, add the tequila, pomegranate juice, lemon juice, jalapeño and strained spiced syrup. Puree until completely smooth. Add the ice and puree again.
  • On a small plate, combine the turbinado sugar, salt and ground cinnamon. Rub the top of 6 glasses with a quarter lemon or water and rim with the sugar mixture. Fill each glass with the pomegranate drink, garnish each with one piece of the sweetened lemon peel, and serve!

Notes

Coctel Picosito de Granada, Chile y Limón

Sardine Empanadas

Sardine Empanadas
Print Recipe
4.15 from 7 votes

Sardine Empanadas

Sardine Empanadas from Pati's Mexican Table, Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Snack
Cuisine: Mexican
Keyword: Empanadas, fish, pati's mexican table, sardines
Servings: 20 Empanadas
Author: Pati Jinich

Ingredients

  • 1 pound frozen puff pastry
  • 2 tablespoons vegetable oil
  • 1/2 cup white onion chopped
  • 2 cups white button mushrooms cleaned and diced 8 ounces
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup ripe Roma tomatoes chopped about 1/2 pound
  • 1/2 cup manzanilla olives stuffed with pimientos chopped
  • 1/4 cup pickled jalapeños chopped
  • 2 cans (3-4 ounces) of sardines in oil broken into chunks
  • 2 eggs separated
  • All-purpose flour for rolling out puff pastry

Instructions

  • Remove the puff pastry from the freezer and let it thaw on your countertop.
  • Heat the oil in a medium casserole or a sauté pan set over medium heat. Once hot, cook the onion for 3 to 4 minutes until it softens. Incorporate the mushrooms, sprinkle in the salt and pepper, and cook for another 5 to 6 minutes, until the juices come out and they begin to dry out, and the mushrooms start browning a bit. Add the tomatoes and cook for 6 to 7 minutes, until they start breaking down and becoming mushy and soft. Add the olives and jalapeños, mix well, and cook for another minute.
  • Remove from the heat, add the sardines, combine well and set aside.
  • Separate the egg whites from the egg yolks in two small bowls. Use a fork or a whisk to beat them separately.
  • Place the racks in the lower and upper thirds of the oven. Preheat the oven to 400 degrees Fahrenheit. Line a couple of baking sheets with parchment paper.
  • Lightly sprinkle flour on the countertop and rub some on the rolling pin. Roll out the puff pastry to thinner than 1/4-inch and use a 4-to-5-inch round mold to cut circles. Add a generous tablespoon of the sardine filling in the middle of each round. Brush a bit of the beaten egg white around the edges each round. Fold each one into a half moon shape and press the sides.
  • Using a fork, press the side of the empanada to help seal and decorate it. Brush the egg yolk on top of the empanadas and place them on the prepared baking sheets. Place the empanadas in the oven. Bake anywhere from 20 to 22 minutes, until the tops of the empanadas have puffed and are a shiny golden brown.

Notes

Empanadas de Sardina 

Mary-Mex Crab Dip

Mary-Mex Crab Dip
Print Recipe
4.75 from 4 votes

Mary-Mex Crab Dip

Mary-Mex Crab Dip, from Pati’s Mexican Table Season 7, Episode 13 "Mex’d Up American Regional Favorites"
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: Antojo, chiles toreados, cotija cheese, crab, dip, Recipe, seafood
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1/4 cup Mexican crema
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled Cotija cheese divided
  • 1/2 cup shredded Muenster cheese
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cayenne pepper
  • 3 tablespoons chiles toreados chopped and drained
  • 1 pound jumbo lump crab meat picked through to remove any shells
  • 4 scallions, thinly sliced
  • Crackers, crostini, or chips for serving

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a medium bowl, stir together the crema, mayonnaise, ¼ cup of Cotija cheese, Muenster cheese, lime juice, Worcestershire and cayenne until combined.
  • Fold in the chiles, crab meat, and the white and light green parts of the scallions (reserve the rest for garnish), being careful not to break the crab up too much.
  • Transfer the mixture to an oven safe dish. Sprinkle remaining Cotija cheese on the top. Bake for 30 to 35 minutes, or until it is bubbly and golden brown. Sprinkle on the reserved scallions. Serve with crostini, crackers or chips.

Notes

Dip de Cangrejo Mary-Mex

Story Goes… Governor Shrimp Tacos

The story goes, governor shrimp tacos, or tacos gobernador de camarón, were created in the state of Sinaloa in the early 1990s to surprise governor Francisco Labastida Ochoa, after he told a few friends how much he loved his wife’s shrimp tacos. That bit of information was passed on to the owners of Los Arcos in Mazatlán restaurant, before he headed there to visit.

The chef was given the quest not only try to match the governor’s wife’s tacos, which no one besides the governor had tried, but to beat them. So quite a few taco recipes were developed and tested. When the governor showed up to eat, he liked them so much he named them “tacos gobernador.”

Now, I do not know if that story is entirely true. But, what I do know is, these tacos became so popular you no longer only find them at Los Arcos in Mazatlán. They are all over Sinaloa and beyond. I had them as far away as Los Angeles and Miami.  Yet, I saw the most renditions on the 800 mile drive throughout the entire Baja Peninsula.

I felt more than obliged to offer my take on tacos gobernador, since my travels in Baja are featured on “Pati’s Mexican Table” in my new season premiering in a few weeks (you can watch the trailer here). And I am thrilled to share my recipe with you, as we all love these tacos in my home!

So what’s in tacos gobernador? First, a combination of shrimp and cheese makes them a cross between a taco and a quesadilla. A ton of cheese is really essential.

Second, cooked onion that is often accompanied by other vegetables, typically bell peppers and sometimes poblano chiles. If you ask me what I prefer, hands down, not even a second of hesitation, poblano chiles. I absolutely adore them. I feel lukewarm about green bell peppers to put it mildly. So my take has a combination of slivered onions and poblanos with just a bit of tomato.

Third, the seasonings. Some renditions have no sauce, only salt and pepper. Some have a simple to a more seasoned tomato sauce. I go for a seasoned, very thick sauce that is almost a paste, really. It combines tomato paste, La Costeña chipotles in adobo and the W sauce — Worcestershire — or as we call it in Mexico “salsa inglesa.”

Lastly, you can opt for corn or flour tortillas. There are no strict guidelines here, different from other kinds of tacos.

There are so many reasons why I like these tacos so much. They end up being a complete meal, they are so easy to prepare, they are irresistibly delicious and messy, the cheese creates an inviting crust as it melts… and they have a great story behind them. I do love a good story.

Governor Shrimp Tacos
Print Recipe
4.6 from 5 votes

Governor Shrimp Tacos

Governor Shrimp Tacos recipe from Pati's Mexican Table Season 7, Episode 1 "Tijuana’s Culinary Revolution" 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Antojo, Mexican, pati’s mexican table, Shrimp, Sinaloa, Taco
Servings: 6 Tacos
Author: Pati Jinich

Ingredients

  • 4 tablespoons unsalted butter
  • 1 1/2 white onion slivered
  • 2 poblano chiles stemmed, seeded, slivered
  • 5 garlic cloves finely chopped
  • 2 ripe Roma tomatoes cored, seeded, slivered
  • 3 tablespoons sauce from chipotles in adobo
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 1/2 pounds (about 11-15) shelled large shrimp cut into large chunks
  • 3 cups shredded Oaxaca, mozzarella, asadero or Muenster cheese
  • 6 to 8 flour or corn tortillas
  • Sliced avocado for garnish
  • 1 Chile Manzano sliced and mixed with the juice of a lime, 1/4 red onion and salt to taste

Instructions

  • Heat the butter in a large nonstick skillet set over medium-high heat. Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from the chipotles in adobo, tomato paste, Worcestershire sauce, salt and pepper. Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes. Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.
  • On a preheated comal set over low heat, heat the tortillas on both sides for a minute. Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.
  • Serve with sliced avocado and Manzano chiles and onion.

Video

Notes

Tacos Gobernador de Camarón

Sopes

The very first class I taught at the Mexican Cultural Institute, after I switched from being a policy analyst at the Inter American Dialogue, was October 18, 2007.

I remember the date exactly, because it was a day after Sami’s 6th birthday. For months, I had been teaching him and his two brothers, Alan who was then 8 and Juju who was just 1, how to make sopes every night for at least 3 months.

I had been so nervous about teaching in front of a live audience that, instead of telling them our usual bed time story about an imaginary and mischievous monkey called Waba-Waba, I had switched to a nightly cooking demo. They were as loving and kind and patient as they are with me to this day, did not complain, and pretended to be making sopes along with me.

I started the classes at the Institute in an attempt to share my love for Mexican cuisine and culture and to try to open a much wider window into its richness, diversity and surprising accessibility. I wanted to help break misconceptions about our food and our people and invite people north of the border to make use of our ingredients, techniques and recipes to enrich their own kitchens.

The very first dish that I shared was sopes. I even found a photo of that day… and you can see Rosa and I showing how to make sopes many ways, with our hands, using a rolling pin, with a tortilla press…

Pati and Rosa making sopes at the Mexican Cultural Institute

Why did I choose sopes? To begin with, because they are one of my favorite things to eat! But also, because sopes helped me shine a light on so many crucial elements of Mexican cuisine…

Sopes are part of a category of dishes we Mexicans call antojos, or antojitos, which translates to little cravings. An antojo is something you can eat anytime of day and can either be a quick bite or make a full meal, depending on what you top them with… and how many you eat.

Sopes are made of corn masa, which is a cornerstone of Mexican cuisine that has existed for thousands of years. Made of nixtamalized corn, corn masa renders corn nutritious and versatile. You don’t need to nixtamalize corn yourself, you can buy masa harina, which simply mixed with water makes masa!

Sopes show how playful and versatile masa can be. They are similar to a tortilla, but they are much thicker, and the rim around it that helps contain its garnishes. They are like little edible plates.

Sopes are easy to make. Different from a corn tortilla, someone who is making sopes for the first time, doesn’t need to worry about knowing how to use a tortilla press, the correct thickness, or the technique for making them puff up. They are much more forgiving.

Sopes are also accessible: you can make them ahead of time, vary the toppings, assemble in a few minutes, dress them up or dress them down. I always, always, add a layer of refried beans, a tasty salsa and either tangy, salty and crumbly queso cotija or queso fresco, crumbled on top.

To boot, sopes are super fun to make by yourself or with friends or with your kids.

So as you can see, sopes helped me achieve many things: they helped me show how accessible, forgiving, fun, filling, nutritious, versatile, rich and delicious Mexican food is.

You can follow along with this video too…

[embedyt] https://www.youtube.com/watch?v=2Zlm3lsNPF4[/embedyt]

To this day, I am still proudly teaching at the Institute where I am the resident chef 11 years after I started. I am also serving sopes any chance I get.

Pati Jinich sopes
Print Recipe
4.8 from 5 votes

Sopes

Sopes recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: cotija, queso fresco, refried beans, sopes, Tomatillo Salsita
Servings: 12 sopes
Author: Pati Jinich

Ingredients

To make the Sopes:

  • 2 cups masa harina or corn tortilla flour such as Maseca
  • 2 cups water more if needed
  • Pinch kosher or coarse sea salt

To serve:

Instructions

  • Heat a comal or skillet over medium heat until very hot.

To make the sopes:

  • Combine the masa harina, water and salt, kneading in a revolving motion with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water.
  • Divide the dough into 12 balls, each about 2-inches in diameter. Line the bottom of a tortilla press with circles cut from a thin plastic bag (like the ones from the produce section of your grocery store). One at a time, place a ball of dough onto the plastic lining the bottom of the tortilla press, and top with another layer of plastic. Press down to make a flat disk as thick as a pancake, about 1/4-inch thick (much thicker than a tortilla). You can also flatten and form them by hand. Repeat with all 12 balls.
  • As you make them, place each sope on the hot comal or skillet. Let them cook about one to two minutes on each side, until opaque and speckled, and they can be flipped without sticking.
  • Take them off the comal and place them on a chopping board. Using a kitchen towel to protect your fingers, make a rim around each sope by pressing and pinching with your fingers along the edges. Return them to the comal or skillet, and let them cook for one or two more minutes per side, until thoroughly cooked.
  • If eaten the same day, they may be kept wrapped in a clean kitchen towel. If not, wrap them in a kitchen towel or paper towel, and store inside a closed plastic bag in the refrigerator. They will keep for up to 3 days, afterwards they will turn too hard. Reheat on hot comal or skillet for a couple minutes before eating. They can also be frozen and kept for months.

To serve:

  • Once the sopes have been thoroughly cooked and warmed, place on a platter and add a generous tablespoon of refried beans, shredded lettuce, crumbled cheese, chopped onion and Quick Roasted Salsita. Salsa may be left on the side for people to add as much as they like.

Scallop Aguachile at the James Beard House

Photo courtesy Clay Williams (@ultraclay)

Mexican cuisine is riding such a high wave these days.

Compared to when I first moved to the US, 20 years ago, you can now find all the ingredients you need to prepare Mexican food. People are not only eating Mexican food out, but are bringing it into their home kitchens. There’s the #tacotuesday and the #taconight. Wherever you travel to in the US, there’s Mexican food to be found in airports, restaurants, hotels, fast food chains, and the offerings continue to increase and get better. It seems like the more people get to know Mexican cuisine, the more they want to taste it, to cook it, to explore its depth.

It is such a thrill to be part of this movement. I particularly enjoy traveling through the US to cook whenever I get an invitation. And I was beyond ecstatic when I got the request from the James Beard House in New York City to whip up their Cinco de Mayo dinner. What an honor! But of course, the pressure was on. What theme, which menu, what drinks? So much to share!

To be sure, Cinco de Mayo is not a big celebration in Mexico. It is a somber occasion honored in the state of Puebla, where the Cinco de Mayo Battle took place in 1862. It was a battle between a small Mexican militia against a big French army, and while the Mexicans won, with the odds stacked against them, the French won right back. Yet, move the clock forward a few years and Mexico regained its Independence.

Now, for whatever reason, which many have unsuccessfully tried to explain, Cinco has become the biggest Mexican-themed party abroad. I was bewildered at first when I started getting invites to Cinco de Mayo parties from our American friends. But then, of course, happily joined the excitement of the Cinco train. Listen, if there is an open door to celebrate anything and everything that we love and are proud of about Mexico, and share our food, cuisine and culture: count me in!

menu from the dinner at the James Beard House
Photo courtesy Clay Williams (@ultraclay)

As a Mexican immigrant, to be invited to the James Beard House, such a prestigious place and institution, made me feel proud and like my food is worth it. But, it also made me feel like Mexican food has really started to earn its rightful place in the eyes of the culinary world of the US.

You can see the menu above. Because I really couldn’t choose a Mexican region to focus on, I opted for what I called a Mexican culinary compass: different foods from different places from Mexico, a few childhood favorites, and a couple new dishes from my kitchen. Carnitas from Michoacán, caldo de camarón from Acapulco, gorditas from Oaxaca…

The first course of the formal sit-down dinner menu, after the cocktail hour, was a scallop aguachile inspired by the coastal region of the Sea of Cortez.

The team from the James Beard House is a joy to work with. We prepped the day before, as it was a long menu! Then my production team and I got so excited with the occasion that we decided to make it part of an episode of the next season of Pati’s Mexican Table, which will premiere in September 2018.

Pati Jinich plating her classic scallop aguachile at the James Beard House
Photo courtesy Clay Williams (@ultraclay)

But meanwhile, I leave you with the scallop aguachile recipe. It is SO GOOD. And it could not be simpler. It helps break so many myths about Mexican food. Not all Mexican food is fried, or laborious, or covered in cheese, or severely spiced up, or takes forever to prepare. In fact, most Mexican food is healthy, soulful, delicious, nutritious. It gives beautiful ingredients, like the plump, silky and sweet fresh sea scallops a chance to shine by just dressing them beautifully, lightly and kindly.

scallop aguachile
Photo courtesy Clay Williams (@ultraclay)

Mexican cuisine is indeed riding such a high wave today. And I can see the high tide ahead, with the wave getting even bigger and higher. So excited and honored to have the possibility to continue to ride it and bring the fruits of this journey to your shore.

Print Recipe
4.6 from 5 votes

Scallop Aguachile

The first course from Pati's Cinco de Mayo dinner at the James Beard House in New York was a scallop aguachile inspired by the Mexican coastal region of the Sea of Cortez.
Prep Time15 mins
Resting Time15 mins
Course: Appetizer
Cuisine: Mexican
Keyword: Aguachile, Ceviche, jalapeno, lime, Scallops
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound large fresh scallops
  • 1/4 cup lime juice freshly squeezed
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup red onion slivered
  • 1 serrano or jalapeño chile thinly sliced
  • 1/2 teaspoon kosher or sea salt or more to taste

Instructions

  • In a bowl, combine the lime juice, olive oil, onion, serrano and salt. Whisk and let sit for at least 15 minutes, or cover and refrigerate up to 12 hours.
  • When ready to serve, remove lime juice mix from the refrigerator. Slice the fresh scallops thinly and horizontally, up to 1/8” width. Spread on a platter. Whisk the lime juice sauce and pour in its entirety over the scallops, arranging so that the onion and chile are spread evenly throughout. Serve immediately.

Notes

Aguachile de Callo de Hacha

Sardine Empanadas

What to do with a couple cans of sardines? Do what the people from landlocked Aguascalientes do: make the tastiest empanadas.

Over the past dozen years, I have been amazed by so many things, as I’ve ventured into a deep exploration of Mexico’s cuisine to share it with the world – or whoever will listen. Its richness, its diversity, its depth, its accessibility, its generosity… One thing that has also stood out, everywhere, is the resourcefulness of its people.

You know the saying, if all you have are lemons, make lemonade. That exponentially applies to the Mexican spirit.

Take the state of Nuevo Leon that is so rich in oranges. You will find everything from orange cake, orange cookies, orange drinks, orange chicken, orange candy, to amazing orange preserves.

Aguascalientes is a place deeply inland, with no water outside its borders and no water within its borders – no lakes, no rivers. Bien tierra adentro, as we say. Historically, the only fish and seafood that has been available there, for the most part, is that which can be preserved: salted, dried, pickled, or canned. Hence, these sardine empanadas, a dish that truly embellishes the sardines.

I was intrigued when I stumbled upon this recipe as a specialty of the region. It jumped out at me like a jack-in-the-box screaming: test me please! See, I inherited a deep taste for sardines. A funny ingredient to dig, I know. Pretty basic and not much glamour about them…

Oh, but it’s the lightly salty, oily, peculiar rich taste and kind of pasty consistency to them that I grew to appreciate from two men I love. My father, whose favorite torta – and he is a heck of a torta maker – has sardines, avocado, onion and pickled jalapeños. And my grandfather, my father’s father, who was an angel that happened to land on earth – ok, fine, he was a Polish man fleeing persecution, who found refuge in Mexico when he was merely a teen – loved eating sardines on saltine crackers smeared with butter.

Pati with her Grandpa
With my grandfather, like 25 years ago…

Turns out, you really only need basic ingredients to make these empanadas. And they end up gorgeous, inside and out.

Here is a bird’s eye view of the empanadas.

sardine empanadas

You know why they have such deep and shimmering golden brown color on the top? Because in Aguascalientes, they brush the empanadas with only the egg yolks. No worries, you won’t waste the egg whites. You can use them to help seal the inner seam of the empanada.

As far as the filling: Sardines are combined with mushrooms that are seasoned and browned over softened onions and mixed with mushy cooked tomatoes, olives and pickled jalapeños. The sardine flavor is nuanced by the combination, yet not hidden. It is embellished in a way.

The mushrooms are a non-competing companion that makes the filling more substantial and adds a nice soft bite. The puff pastry becomes the perfect wrapping to envelop the savory, lightly spicy, teasingly rich mixture.

Ok, here is an inside photo, so you can see the chunky and moist filling too.

sardine empanadas

You can make them for lunch or dinner and eat them with a green salad on the side. You can also make them mini and have them as appetizers. You can eat them hot, right out of the oven. Or you can eat them at room temperature. And you know I am going to say this: they are actually also delicious cold.

The best thing is, if you have leftovers, everyone will have a delicious to-go lunch for school or work.

Sardine Empanadas
Print Recipe
4.15 from 7 votes

Sardine Empanadas

Sardine Empanadas from Pati's Mexican Table, Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Snack
Cuisine: Mexican
Keyword: Empanadas, fish, pati’s mexican table, sardines
Servings: 20 Empanadas
Author: Pati Jinich

Ingredients

  • 1 pound frozen puff pastry
  • 2 tablespoons vegetable oil
  • 1/2 cup white onion chopped
  • 2 cups white button mushrooms cleaned and diced 8 ounces
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup ripe Roma tomatoes chopped about 1/2 pound
  • 1/2 cup manzanilla olives stuffed with pimientos chopped
  • 1/4 cup pickled jalapeños chopped
  • 2 cans (3-4 ounces) of sardines in oil broken into chunks
  • 2 eggs separated
  • All-purpose flour for rolling out puff pastry

Instructions

  • Remove the puff pastry from the freezer and let it thaw on your countertop.
  • Heat the oil in a medium casserole or a sauté pan set over medium heat. Once hot, cook the onion for 3 to 4 minutes until it softens. Incorporate the mushrooms, sprinkle in the salt and pepper, and cook for another 5 to 6 minutes, until the juices come out and they begin to dry out, and the mushrooms start browning a bit. Add the tomatoes and cook for 6 to 7 minutes, until they start breaking down and becoming mushy and soft. Add the olives and jalapeños, mix well, and cook for another minute.
  • Remove from the heat, add the sardines, combine well and set aside.
  • Separate the egg whites from the egg yolks in two small bowls. Use a fork or a whisk to beat them separately.
  • Place the racks in the lower and upper thirds of the oven. Preheat the oven to 400 degrees Fahrenheit. Line a couple of baking sheets with parchment paper.
  • Lightly sprinkle flour on the countertop and rub some on the rolling pin. Roll out the puff pastry to thinner than 1/4-inch and use a 4-to-5-inch round mold to cut circles. Add a generous tablespoon of the sardine filling in the middle of each round. Brush a bit of the beaten egg white around the edges each round. Fold each one into a half moon shape and press the sides.
  • Using a fork, press the side of the empanada to help seal and decorate it. Brush the egg yolk on top of the empanadas and place them on the prepared baking sheets. Place the empanadas in the oven. Bake anywhere from 20 to 22 minutes, until the tops of the empanadas have puffed and are a shiny golden brown.

Notes

Empanadas de Sardina 

Twice Spiced Deviled Eggs

I don’t know if I have shared this with you before, but I am obsessed with eggs. I just love them. In fact, many of my favorite childhood memories have eggs in them.

Like sitting next to my mom before she left for work, so many mornings, as she ate her usual scrambled eggs with ham, always cooked until tender, along with a piece of black toast with a thin spread of honey.

Like when my dad taught me how to crack a soft boiled egg, using a coffee spoon in such a way as to impeccably remove the top, revealing the still runny yolk that seemed to be waiting for soft butter and a sprinkle of salt to be mixed in. Then, he rushed to dip a piece of toast in the hot yolk and gave me the first bite.

Like the very first time my mom obliged my plea to let me cook and commissioned me to make the Sunday brunch scrambled eggs. She gave me the eggs. The bowl. The pan. The butter. The salt that she took from the spice cupboard and left it open. Temptation was too hard to resist, and I added more than a dash of every bottle in it. Bright red paprika, beautiful star anise, deep yellow cumin, fragrant crumbled cinnamon, and on and on… You know how those eggs turned out. Since then, I have tried to tame my enthusiasm when cooking.

I find eggs to be one of the most fascinating ingredients. They are affordable. They are beautiful. They are accessible. They are versatile, too, and can be eaten for any meal of the day, any time of day, taken for a sweet or savory spin, taking center stage or as a crucial ingredient. To boot, they are, along with milk and seeds, amongst the most nutritious foods on earth. Oh, and if that wasn’t enough, they can be used for so many purposes aside from being eaten as eggs: they can act as a binding ingredient (think meatballs), as a thickener (such as in chocolate mousse), as a volume booster (like in a soufflé!) or as the medium that makes other ingredients shine (like in a frittata or omelet).

It is no surprise then that I have a hard time starting my day without eggs. My most common quick breakfast is, like my mom, scrambled eggs with ham. Followed by Huevos a la Mexicana, sometimes straight and sometimes adding crunchy green beans, slightly sweet diced zucchini or thinly sliced woody mushrooms. I can’t resist huevos ahogados or drunken in one or another salsa, like salsa verde, martajada or in a chunky tomato and poblano rajas salsa. Enchiladas stuffed with one or another kind of scrambled eggs for a sumptuous brunch are king for when you have guests. Any form eggs can take for a morning concoction, such as breakfast crepes, tortas, sandwiches or tacos, I will eat them up.

OK: getting to the point of this post. I love eggs so very much that the fact that there is something such as deviled eggs makes me beyond ecstatic. One of the best ways to honor the egg that can be eaten post breakfast and is so pretty, tasty and a classic finger food.

If there are deviled eggs on a menu, you know I am ordering some. If there is a tray being passed around at a cocktail hour or party, you know who that crazy woman is trailing the deviled egg tray.

Here is my version: I called them Twice Spiced, as they benefit from two of my favorite spicy Mexican condiments: Chipotles in adobo sauce and pickled jalapeños. You know you have nowhere else to go than to the kitchen to whip some up.

Print Recipe
4.17 from 6 votes

Twice Spiced Deviled Eggs

My version of deviled eggs: I called them Twice Spiced, as they benefit from two of my favorite spicy Mexican condiments - Chipotles in adobo sauce and pickled jalapeños.
Prep Time15 mins
Cook Time10 mins
Course: Appetizer, Hors d'oeuvre, Snack
Cuisine: American, Mexican
Keyword: bacon, Chipotle, Deviled, Eggs, jalapeno
Servings: 16 halves
Author: Pati Jinich

Ingredients

  • 8 eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons Mexican crema
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons sauce from chipotles in adobo sauce
  • 2 teaspoons pickling vinegar from pickled jalapeños
  • 2 teaspoons white vinegar
  • 1 tablespoon unsalted butter
  • 1 scallion white and light green parts sliced
  • 1/2 teaspoon sugar
  • 3 bacon slices cooked until crisp and finely minced
  • Pickled jalapeños sliced or diced, for garnish

Instructions

  • Place the eggs in a saucepan and cover them with water by a couple inches. Bring to a boil over medium high heat. Let the water boil for a minute, turn off the heat, cover and let the eggs steep for 9 to 10 minutes. Remove the eggs from the water and let cool. Once they are cool enough to handle, peel and place on a chopping board. Using a sharp knife, slice each egg in half vertically.
  • With a spoon, remove the yolks and place them in a food processor. Along with the yolks, add the mayonnaise, crema, mustard, chipotles in adobo sauce, pickling vinegar from pickled jalapeños, white vinegar, unsalted butter, scallion and sugar. Process until completely smooth and fluffy. Give it a full minute of your time.
  • Place the egg yolk mixture in a pastry tube or use a plastic or piping bag. I like to use the star tip, but you can use a tip with whichever shape you like - you can also use a teaspoon. Add some of the minced bacon at the bottom of each white half. Pipe or spoon the egg yolk mixture on top. Garnish with the jalapeños and serve.

Notes

Huevos Rellenos Doblemente Sazonados

Sweet Potato and Black Bean Tamales

Just when you think you completely understand something, life proves you wrong. Does that happen to you? It happens to me all the time, especially when it comes to food.

A cuisine as rich and diverse as Mexico’s needs for us to make an effort to preserve what has been passed on. But, you also have to keep an open mind to new ideas that may in turn become classics.

In that sense, I find the kitchen to be one of the most humbling places because food is always growing and evolving and taking you along, if you let it. You get to constantly learn, apply what you learn, share it, and then start all over again.

Take tamales for example. I have made countless kinds from all regions of Mexico and from different historical times. I have wrapped them in dried and fresh corn husks, banana leaves, hoja santa leaves…practically any and every edible leaf I know of in Mexico. I have learned to make them with raw masa, with masa colada, with rice flour masa, with normal wheat flour masa and even with no masa! I have done savory and sweet, with fillings that range from picadillo to marzipan and beyond. You name it, I have probably tried it.

I thought I had the tamales from the city of Oaxaca nailed down. Then, a few months ago, as we were filming Season 6 of Pati’s Mexican Table there, I was amazed to try a new tamal at Criollo, Chef Luis Arellano’s new restaurant. Its masa was made with pumpkin and filled with sweet refried beans laced with piloncillo. The only way to describe it is brilliant!

Back in my kitchen, I was inspired by the possibility of not only flavoring the masa, but enriching it with a starchy vegetable to lend taste, consistency and color. I came up with this sweet potato tamal filled with savory refried beans.

When the time came to test and play around with it, I was reminded of how important it is to appreciate the lessons that have stood the test of time. In the case of tamales: to review our technique for steaming, for assembling, for achieving a good masa. So we can still call our new creation something worthy of the name TAMAL.

Given the addition of the starchy sweet potatoes, I ended up having to test the idea quite a few times to achieve a very fluffy, yet tasty masa.

In the end, I am very happy with this one! The masa is puffy and moist, and its barely sweet flavor contrasts nicely with the savory, earthy taste of the refried beans. I also took the liberty of drizzling them with crema and topping with salty queso fresco.

And, because my friends from FUD USA and I want to hear what your favorite tamales are, and mostly, we want you to be able to make them for the holidays, we’re giving away 5 tamaleras and each with a copy of my cookbook. Are you in? Go right here to enter.

Pati Jinich sweet potato black bean tamales
Print Recipe
5 from 4 votes

Sweet Potato and Black Bean Tamales

I thought I had the tamales from the city of Oaxaca nailed down. Then, a few months ago, as we were filming Season 6 of Pati’s Mexican Table there, I was amazed to try a new tamal at Criollo, Chef Luis Arellano’s new restaurant. Its masa was made with pumpkin and filled with sweet refried beans laced with piloncillo. The only way to describe it is brilliant! Back in my kitchen, I was inspired by the possibility of not only flavoring the masa, but enriching it with a starchy vegetable to lend taste, consistency and color. I came up with this sweet potato tamal filled with savory refried beans.
Prep Time1 hr 30 mins
Cook Time55 mins
Total Time2 hrs 25 mins
Course: Main Course
Cuisine: Mexican
Keyword: black beans, pati's mexican table, queso fresco, sweet potato, Tamales
Servings: 12 tamales
Author: Pati Jinich

Ingredients

  • 2 pounds sweet potatoes
  • 1 cup lard or vegetable shortening
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1 2/3 cups corn masa flour or masa harina (such as Maseca)
  • 1/2 cup chicken or vegetable broth
  • 24 dried corn husks
  • 2 cups refried beans
  • 1 cup Mexican crema
  • 1 cup queso fresco crumbled

Instructions

  • Preheat oven to 450 degrees Fahrenheit.
  • Wrap the sweet potatoes in aluminum foil. Bake for 45 to 50 minutes or until completely cooked and soft. Remove from the oven. When cool enough to handle, cut open and scoop out the cooked pulp into a bowl. Set aside to cool.

To make the tamal masa:

  • Place the lard or vegetable shortening and 1/2 teaspoon of salt into a mixer, and beat over medium speed until very light, about 1 minute. Reduce speed to low, add baking powder and sugar, and take turns adding the corn masa flour and the broth. Raise speed back to medium and continue beating another 6 to 7 minutes, until the dough is homogeneous. In batches, add the cooled sweet potato pulp and continue beating for another 5 to 6 minutes, until the masa looks fluffed up.

To assemble the tamales:

  • Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 1/3 cup masa into about a 2” to 3” square, the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides. Place about 2 teaspoons of refried beans in the middle of the masa square.
  • Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold them to one side, rolling them in same direction around tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open. Gently squeeze from the bottom to the top to even the filling out without pressing to hard. As you assemble all the tamales, place them as upright as you can in a container.

To prepare the tamalera or steamer:

  • Place water in the bottom pan of a steamer, so that water is under the steamer basket or rack, and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To cook the tamales:

  • When you have all tamales ready, place them as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks – you will see the moisture, like when you remove good moist muffins from their paper baking cups.
  • Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.
  • You can serve with a spoonful of Mexican crema and crumbled queso fresco on top.

Notes

Tamales de Camote con Frijol

Chipotle Goat Cheese Spread

Pati Jinich chipotle goat cheese spread
Print Recipe
4.29 from 7 votes

Chipotle Goat Cheese Spread

Chipotle Goat Cheese Spread recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal" 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish, Snack
Cuisine: Mexican
Keyword: chipotles in adobo, goat cheese, pati's mexican table, sundried tomatoes, walnuts
Servings: 1 generous cup
Author: Pati Jinich

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup white onion thinly sliced
  • 1/4 cup walnuts
  • 2 tablespoons sundried tomatoes packed in oil coarsely chopped
  • 6 ounces goat cheese
  • 2 tablespoons chipotle chiles in adobo chopped
  • 1/2 teaspoon kosher or coarse sea salt
  • Freshly ground black pepper to taste

Instructions

  • In a small skillet, heat the oil over medium heat. Once hot, add the onion, reduce heat to low and cook, stirring occasionally, until completely softened and caramelized, about 5 to 7 minutes. Scrape the onions into the bowl of a food processor.
  • Place the skillet back over low heat, add the walnuts and let them toast, stirring occasionally, for 3 minutes. Add the walnuts to the food processor along with the chipotle chiles, sundried tomatoes, goat cheese, salt, and freshly ground black pepper to taste. Process until smooth. Use immediately or store covered in the refrigerator.

Notes

Dip de Queso de Cabra con Chipotle

Bacon Cheese Dogs with Avocado Relish

Print Recipe
4.17 from 6 votes

Bacon Cheese Dogs with Avocado Relish

Bacon Cheese Dogs with Avocado Relish recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy"
Course: Main Course, Snack
Cuisine: American, Mexican
Keyword: Avocado, bacon, cheese, Hot Dog, Mexican, Oaxaca, Pickled Jalapeños, queso, relish
Servings: 2 hot dogs
Author: Pati Jinich

Ingredients

For the avocado relish:

  • 1 large (about 3 ounces) tomatillo husked, rinsed, cut into small dice
  • 4 scallions white and light green parts thinly sliced
  • 1/4 cup cilantro leaves and upper parts of stems chopped
  • 3 pickled whole jalapeños chopped, plus 2 sliced for garnish
  • 1 tablespoon brine from pickled jalapeños
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 ripe avocado halved, pitted, cut into small dice
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared horseradish or more to taste

For the hot dogs:

Instructions

To make the avocado relish:

  • In a medium bowl, add the tomatillo, scallions, cilantro, chopped pickled jalapeños, pickled jalapeño brine, lime juice, olive oil, and salt. Mix well. Incorporate the avocado and toss gently with a spoon to combine. Set aside.
  • In a small bowl, combine the mayonnaise with the prepared horseradish. Set aside.
  • On a cutting board, roll one slice of bacon around each sausage link. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around on the diagonal so that the bacon wraps around it and covers it entirely.

To make the hot dogs:

  • Heat a large skillet or griddle over medium heat. Add the bacon-wrapped hot dogs and cook, turning every couple minutes, until crisped and browned on all sides. Remove from the heat. When cool enough to handle, cut a slit lengthwise down the middle of each, without cutting completely through.
  • Raise heat to medium-high. Add two piles of about 1 cup shredded cheese onto the skillet and top each with a hotdog, slit-side down. Cook for 2 to 3 minutes until the cheese has completely melted and browned creating a cheese crust.
  • Meanwhile, open the buns but try not to separate the tops from the bottoms. Lightly toast the buns in the toaster or griddle. Spread a generous tablespoon of the horseradish mayonnaise onto each bun.
  • When bacon cheese hot links are ready, using a spatula, flip onto the bun, cheese side up. Top with a generous amount of the avocado relish, garnish with the pickled jalapeño slices and serve.

Notes

Hot dogs con Tocino, Queso y Aderezo de Aguacate

Bacon Cheese Dogs with Avocado Relish

By now it is common knowledge that Mexico and Mexicans love to taco anything and everything. So much so that a few years ago, when the hashtag #TacoTuesday became a thing, I would laugh when people asked me if I was doing taco night on Tuesdays at home.

“We practically taco every night,” I’d respond. It is a fact: I always have a comal handy to warm corn tortillas just in case we get the urge to tuck anything into them. But what many people may not know is how much we love our hot dogs.

Ok, yes, hot dogs are originally yours, America. But we have found a way to make them our very own, too, and we’d love for you to add them to your repertoire, if you are so inclined.

Take it as a compliment. We love hot dogs so much that they have also become part of our street food. This isn’t something new. Not even from a decade ago. Hot dogs have existed in Mexico for at least a century. So right next to a taco stand, you are likely to run into a hot dog stand. I have told you the story of the Galán hot dog my sisters and I used to eat that drew me to tears last time we were filming in Mexico.

Yet, there are so many more ways to Mex up your hot dogs. At home, our latest favorite is one we call Bacon Cheese Dogs with Avocado Relish. It has a FUD hot link – you won’t believe how packed with flavor it is – wrapped in bacon. It is then browned until super crisp. Then sliced in half, stuffed with queso Oaxaca, put back in the pan with all that flavorful bacon fat, cheese side down, until the cheese completely melts and the corners crisp up. That hot link sits on a layer of horseradish mayo in a toasted bun and is garnished with a quick avocado relish: diced tart tomatillos, soft buttery avocado, grassy cilantro and the irresistible bite of pickled jalapeños.

Plating Bacon Cheese Hot Dogs with Avocado Pickle

Print Recipe
4.17 from 6 votes

Bacon Cheese Dogs with Avocado Relish

Bacon Cheese Dogs with Avocado Relish recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy"
Course: Main Course, Snack
Cuisine: American, Mexican
Keyword: Avocado, bacon, cheese, Hot Dog, Mexican, Oaxaca, Pickled Jalapeños, queso, relish
Servings: 2 hot dogs
Author: Pati Jinich

Ingredients

For the avocado relish:

  • 1 large (about 3 ounces) tomatillo husked, rinsed, cut into small dice
  • 4 scallions white and light green parts thinly sliced
  • 1/4 cup cilantro leaves and upper parts of stems chopped
  • 3 pickled whole jalapeños chopped, plus 2 sliced for garnish
  • 1 tablespoon brine from pickled jalapeños
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 ripe avocado halved, pitted, cut into small dice
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared horseradish or more to taste

For the hot dogs:

Instructions

To make the avocado relish:

  • In a medium bowl, add the tomatillo, scallions, cilantro, chopped pickled jalapeños, pickled jalapeño brine, lime juice, olive oil, and salt. Mix well. Incorporate the avocado and toss gently with a spoon to combine. Set aside.
  • In a small bowl, combine the mayonnaise with the prepared horseradish. Set aside.
  • On a cutting board, roll one slice of bacon around each sausage link. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around on the diagonal so that the bacon wraps around it and covers it entirely.

To make the hot dogs:

  • Heat a large skillet or griddle over medium heat. Add the bacon-wrapped hot dogs and cook, turning every couple minutes, until crisped and browned on all sides. Remove from the heat. When cool enough to handle, cut a slit lengthwise down the middle of each, without cutting completely through.
  • Raise heat to medium-high. Add two piles of about 1 cup shredded cheese onto the skillet and top each with a hotdog, slit-side down. Cook for 2 to 3 minutes until the cheese has completely melted and browned creating a cheese crust.
  • Meanwhile, open the buns but try not to separate the tops from the bottoms. Lightly toast the buns in the toaster or griddle. Spread a generous tablespoon of the horseradish mayonnaise onto each bun.
  • When bacon cheese hot links are ready, using a spatula, flip onto the bun, cheese side up. Top with a generous amount of the avocado relish, garnish with the pickled jalapeño slices and serve.

Notes

Hot dogs con Tocino, Queso y Aderezo de Aguacate

Pomegranate Short Rib Tacos

This meal makes for a beast of a taco. Well, quite a few beastly tacos.

Melt in your mouth chunks of short ribs, braised in wine and pomegranate and topped with a scoop of a one of a kind guacamole, get tucked into warm corn tortillas. The guacamole has a mashed ripe avocado base seasoned with fresh ginger, jalapeño, shallots and a dash of lime juice, then tossed with salty chunks of queso fresco and sweet and juicy pomegranate seeds. You can garnish the final thing with chopped fresh mint.

This can practically be your whole meal! It makes me really happy to make it on cold winter nights, when we want something filling, satisfying, luscious, packed with flavor, and fun.

I cooked up this recipe in an attempt to use pomegranate seeds in a different way than I was used to and out of a bit of frustration. See, in Mexico, pomegranate is the crown jewel of Chiles en Nogada. The signature dish of Mexico’s Independence Day celebrations in September. If you are a Mexican and you see a pomegranate, I bet the first thing you think of is that dish, which bears all the colors of the Mexican flag. The pomegranates must be there.

Funny how things are. I love making Chiles en Nogada here in the states. Yet, pomegranate season in Mexico is July to October and here in Washington, DC, I have struggle to find pomegranates in September. In DC, pomegranate is at its peak way past September, not until very into the early winter months. So, I feel a little ridiculous making Chiles en Nogada which most absolutely, definitely, without a doubt, NEED to be made in September.

But I absolutely adore pomegranates. Everything about them. Their shape. Their hard skin. Ho challenging it can be to get the seeds out. How your fingers and nails remain red long after you have eaten them. Mostly, their sharp and sparkly tart and sweet flavor. Hence… I came up with this recipe to expand my pomegranate horizons during the time that I can easily find them. It turns out, I expanded my taco, my guacamole and dinner horizons as well.

Here you go, if you are a meat eater, this taco is a must. If you are not, make the guacamole and eat it with chips.

pomegranate short ribs
Print Recipe
4.5 from 4 votes

Pomegranate Short Ribs and Queso Fresco Guacamole Tacos

This meal makes for a beast of a taco. Well, quite a few beastly tacos. Melt in your mouth chunks of short ribs, braised in wine and pomegranate and topped with a scoop of a one of a kind guacamole, get tucked into warm corn tortillas. The guacamole has a mashed ripe avocado base seasoned with fresh ginger, jalapeño, shallots and a dash of lime juice, then tossed with salty chunks of queso fresco and sweet and juicy pomegranate seeds. You can garnish the final thing with chopped fresh mint.
Prep Time15 mins
Cook Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, ginger, jalapeno, lime, mint, onion, pati's mexican table, pomegranate, pork, red wine, rosemary, short ribs, tacos
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds country-style boneless pork short ribs
  • 1 teaspoon kosher or coarse sea salt divided, or to taste
  • Freshly ground pepper to taste
  • 4 tablespoons canola or safflower oil divided
  • 1 cup white onion finely chopped
  • 4 garlic cloves finely chopped
  • 2 cups pomegranate juice
  • 1 1/2 cups red wine
  • 1 teaspoon dried rosemary crushed
  • 1 tablespoon shallot finely chopped
  • 1 tablespoon fresh ginger finely chopped
  • 1 whole jalapeño or to taste, finely chopped, stemmed and seeded optional
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 3 large ripe avocados halved, pitted, meat scooped out and diced
  • 1/2 cup queso fresco crumbled or diced, divided
  • 1/2 cup pomegranate seeds divided
  • corn tortillas
  • 1 tablespoon fresh mint coarsely chopped, to garnish

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Season the short ribs with 1/2 teaspoon of the salt and pepper to taste.
  • Heat 3 tablespoons oil in an ovenproof casserole over medium heat. Once hot, add the meat and cook until browned on each side, about 7 to 8 minutes per side. If necessary, do it in batches. Remove the meat from the casserole and place in a bowl.
  • Add the remaining tablespoon of oil to the casserole and cook the onion, stirring occasionally, until completely softened, about 4 to 5 minutes. Add the garlic and cook for another minute, until fragrant and lightly browned. Pour in the pomegranate juice and wine, stir well, scraping the bottom of the pan to incorporate all the browned bits.
  • Return the meat to the casserole, add the crushed rosemary, and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1 1/2 hours, until the meat is completely tender.
  • Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat comes falls apart when pulled with a fork, and the liquid has thickened considerably. Remove from the oven. Using a couple forks, shred the meat finely into small bite size chunks and let it sit in the sauce.
  • In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and remaining 1/2 teaspoon salt. Incorporate the avocado and gently mash with a fork until well combined. Add half of the cheese and pomegranate seeds and toss well. Reserve.
  • Heat the corn tortillas on a comal, griddle or skillet set over medium heat, until completely heated through and pliable.
  • Assemble tacos with the guacamole and the braised ribs, garnish with the remaining cheese and chopped mint.

Notes

Tacos de Costillitas a la Granada y Guacamole con Queso Fresco

Tamales Coloraditos

Tamales are practically required on so many December holidays. Take Posadas. And Christmas. Not to mention New Year’s. Wait, of course, that spills over to January with Día de Reyes. Then it continues in February for Día de la Candelaria

There’s also any morning after a big Mexican wedding… and all Mexican weddings are big! I could go on with every month of the year, but tamales are especially craved in December.

Of course, tamales are also everyday food for Mexicans. All sorts of tamales are found daily in lots of places, from markets, to food stands, to restaurants. Why then, if they can be eaten everyday, is there that crucial need for having tamales in December?

Well, I do not know. But what I can say is that I can eat tamales every day of the year and then feel the desperate need to have them for Christmas. To the point that it can be a pretty sad Christmas if tamales aren’t there.

Since the tamal love is spreading beyond Mexico, let me give you the recipe for a tamal I am pretty sure you haven’t tried. Unless you are Norteño, from the Mexican north.

The tamal coloradito, which translates to “infused with color,” takes its name from the filling of meat cooked in a mole sauce by the same name, coloradito. It has an intense color and a deep, rich, complex taste. It is made with ancho and guajillo chiles, tomatoes, onion, garlic, cinnamon, cumin and cloves. Then it coats the meat and simmers with olives, almonds and raisins, resulting in a teasingly sweet/spicy, savory and crunchy mix. The full-blown exotic flavors of the filling contrast beautifully with the mild, fluffy tamal dough.

It seems to me that this tamal is particularly festive because, aside from tamales screaming out for celebration on their own, even with no filling, this one is filled with quite a stunner of a mole sauce. And moles are cause for celebration, too! Pair the two into one bite, and you have a happy crowd.

tamales coloraditos
Print Recipe
4.6 from 5 votes

Tamales Coloraditos

The tamal coloradito, which translates to "infused with color," takes its name from the filling of meat cooked in a mole sauce by the same name, coloradito. It has an intense color and a deep, rich, complex taste. It is made with ancho and guajillo chiles, tomatoes, onion, garlic, cinnamon, cumin and cloves. Then it coats the meat and simmers with olives, almonds and raisins, resulting in a teasingly sweet/spicy, savory and crunchy mix. The full-blown exotic flavors of the filling contrast beautifully with the mild, fluffy tamal dough.
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Ancho, Coloraditos, Guajillo, Mole, pork, Tamales, Tomato, Tomatoes
Servings: 25 tamales
Author: Pati Jinich

Ingredients

For the tamal dough or masa:

  • 1 cup lard vegetable shortening, or seasoned oil*
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 3 1/2 cups homemade chicken broth or store bought, divided, more as needed
  • 1 1/2 teaspoons baking powder
  • 1 pound (about 3 1/4 cups) instant corn masa flour preferably for tamales

For the filling:

  • 3 guajillo chiles stemmed, halved and seeded
  • 3 ancho chiles stemmed, halved and seeded
  • 1 ripe Roma tomato
  • 1/2 teaspoon dried oregano preferably Mexican
  • 2 whole cloves
  • 1/2 teaspoon ground ceylon cinnamon or canela
  • Pinch cumin
  • 1 tablespoon white distilled vinegar
  • 2 tablespoons vegetable oil
  • 1/3 cup white onion chopped
  • 2 cloves garlic finely chopped
  • 1 pound pork tenderloin diced **
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Freshly ground pepper to taste
  • 1 1/2 cups homemade chicken broth or store bought
  • 1/3 cup raisins
  • 1/3 cup slivered almonds
  • 1/3 cup manzanilla olives stuffed with pimientos chopped
  • 1/2 teaspoon brown sugar
  • 25 dried corn husks

Instructions

To make the tamal dough or masa:

  • Place the lard or vegetable shortening in a mixer and beat until very light, about 1 minute. Add 1/2 teaspoon salt and a tablespoon of the broth and continue to beat until it is white and fluffy, about 2 more minutes. Add the baking powder and beat in, then take turns adding the instant corn masa and the broth in 3 or 4 additions. Continue beating for about 10 minutes at medium speed, until the dough is homogeneous and very fluffy and aerated.
  • To test to see if the tamal masa is ready, drop 1/2 teaspoon into a cup of cold water. It should float. If it does not, beat for an additional 4 or 5 minutes and do the test again.

To make the filling:

  • Heat a comal or skillet over medium heat and toast the guajillo and ancho chiles for about 1 minute, flipping them over a few times, until they become more pliable, lightly toasted, fragrant and their inner skin turns opaque. Transfer to a medium saucepan. Add the tomato, cover with water and bring to a simmer over medium heat. Simmer for 10 to 12 minutes, or until the tomato is very soft and the chiles are fully hydrated, plumped up and soft.
  • Place the chiles, tomato and 1/2 cup of the chile simmering water in a blender jar. Add the oregano, whole cloves, cinnamon, cumin and vinegar, and puree until smooth.
  • Heat the oil over medium high heat in a large, deep skillet. Add the onion and cook, stirring occasionally, until tender and the edges begin to brown, about 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the meat, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 8 to 10 minutes.
  • Reduce heat to medium, pour the chile puree over the meat, and stir in the broth. Add the raisins, almonds, olives and brown sugar, stir together, reduce the heat to medium low, cover and cook for 12 to 15 minutes, stirring occasionally. The mixture should cook down and have the consistency of chile con carne.

To assemble the tamales:

  • Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.
  • Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.
  • Assemble all the tamales and place them as vertically as you can in a container.

To prepare the tamalera or steamer:

  • Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To cook the tamales:

  • When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.
  • Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.
  • * Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.
  • ** Note: You can substitute the pork for any other meat of your choice, you can also combine different kinds of meat, like ground beef and diced pork, like my mother does.

Carrot and Sweet Potato Oven Fries

carrot and sweet potato oven fries
Print Recipe
4.6 from 5 votes

Carrot and Sweet Potato Oven Fries

Carrot and Sweet Potato Oven Fries recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mexican
Keyword: carrots, chiles de arbol, fries, pati's mexican table, roasted vegetables, sweet potato, Vegetarian, Yucatán Peninsula
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 2 large carrots peeled and cut into 1/4-inch thick coins
  • 1 sweet potato peeled, quartered, and sliced into 1/4-inch thick triangles
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 dried chiles de arbol thinly sliced

Instructions

  • Preheat your oven to 450 degrees Fahrenheit, put the rack in the top third position.
  • Place carrots and sweet potatoes on baking sheet and toss with oil, salt and chiles.
  • Spread into a single layer and roast for 15-20 minutes until crisply and lightly browned, turning vegetables halfway through. Sprinkle with more salt to taste if needed. Serve right away.

Notes

Doraditos de Camote y Zanahoria

Radish Pico

radish pico
Print Recipe
5 from 4 votes

Radish Pico

Radish Pico  recipe from Pati's Mexican Table Season 5, Episode 4 "Sunday Family Food"
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: jalapeno, lime, pati's mexican table, Pico de Gallo, radish, serrano chiles
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 10 to 12 radishes cut into matchsticks (about 2 cups)
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Chopped fresh cilantro (optional)
  • Finely chopped jalapeño or serrano (optional)

Instructions

  • Mix all the ingredients in a bowl. Let sit for at least 5 minutes and serve.

Notes

Pico de Rábanos

Chaya Empanadas

chaya empanadas
Print Recipe
4.6 from 5 votes

Chaya Empanadas

Chaya Empanadas recipe from Pati's Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: chaya, edam cheese, Empanadas, masa, pati's mexican table, salsa roja, Yucatán Peninsula
Servings: 8 empanadas
Author: Pati Jinich

Ingredients

  • 2 cups fresh corn masa
  • 1/2 cup chopped chaya leaves (may substitute spinach or watercress)
  • 1 teaspoon kosher or coarse sea salt
  • 4 cups grated Dutch edam cheese (may substitute Gouda or Muenster)
  • Vegetable oil for frying
  • Salsa roja of your choice, warmed, optional

Instructions

  • In a large bowl, combine the masa, chaya, and salt by kneading with your hands.
  • Pinch off a large, golf-ball sized piece of masa and roll it into a ball, then gently flatten with your palms. Place the flattened masa on a piece of plastic wrap and use your fingers to press it into a flat round tortilla about 1/8" thick (alternatively, use a tortilla press). Repeat until all of the remaining masa has been used up.
  • Place 1/2 cup of the grated cheese on one side of the masa round, then fold over to make a half-moon shape. Press around the edges with your fingers to close, using the plastic to help you out. Repeat with all the masa rounds.
  • In a large casserole or heavy bottomed pan, heat ½” of oil to 325 degrees Fahrenheit. If you don't have a fry thermometer, test by dropping a small ball of masa in the oil; if the oil actively bubbles around it, it's ready.
  • Working in batches, fry the empanadas in the oil until crisp, about 2 to 3 minutes per side. Place the fried empanadas on a paper towel lined plate to drain off the excess oil. You may serve them with a side of warm salsa roja or salsa of your choice.

Notes

Recipe courtesy Chef David Cetina

Mexican Dreamboat Hot Dogs

The first time (there’s been two…) my PBS TV series director saw me cry, it was over a Mexican hot dog.

We were filming for Season 3 in Morelia, the capital of the state of Michoacán. We had heard from many locals that the best Mexican-style hot dogs in the city were the ones at Richard’s.

You shouldn’t be surprised about Mexican-style hot dogs in the Mexican culinary repertoire. We love our hot dogs! In every city or town in Mexico, no matter how small or big, a few feet away from the top-selling taco stand, you are likely to find a top-selling hot dog stand. And once you try one, I bet that’s how you will want to prepare them in the future.

So anyway, we headed to Richard’s to meet him, film how he makes his hot dogs and try them. When we travel, I can’t help but share the food I love with my production team. I ask the sound guy, Dave, to take a bite, hoping he understands why I moan so much… I ask the camera guy, James, to take a bite too, so he can see why I keep on insisting that things are this or that good… The same goes for the director, Dan, the producer, Allie, and, well, pretty much everyone on board. If I taste something magnificent, I really want to share it with my team, mostly because I want them to experience it along with me. But this time it was different.

We got to Richard’s, he was super friendly, and he made an insane hot dog. Different from usual, I was not sharing a single bite with anyone and was very quiet. Not my normal self for sure. To the point that the director started asking, “Hey Pati, are you ok…?” And “why aren’t you showing it to camera,” and “…do you want to give James or Dave a bite?” I was zoned out. I was just shaking my head and eating the hot dog, so very slowly.

See, Mexican hot dogs and I go a long way back, as most Mexicans I guess. But in my case, rewind like 30 years ago. I was a girl, and my oldest sister started driving my sisters and me to school. Enjoying our newly found freedom, we started stopping at El Galán hot dog stand on our way back home. Though our intention was to have just one, it ended up being at least two or three. And, con todo, with all the trimmings.

El Galán translates to dreamboat or a hunk, which he was not, but his hot dogs were to die for. He would drizzle some oil on his hot plancha, or griddle, and throw on some chopped white onions, pickled jalapeños, and tomatoes. Then, as they sizzled, he’d squirt on some yellow mustard and ketchup with a secret sweet ingredient (we later found out it was orange soda!) and mix everything up. Onto that delicious mess, he threw a slice of American cheese and, once it melted, he piled everything onto a soft bun and topped it with a steaming turkey hot dog wrapped in crisp bacon. If you wanted your hot dog extra especial, a couple more crispy bacon slices would also show up at the party.

Then we would head home. Once there, we weren’t that hungry anymore. Once my dad figured out our shenanigans, he took out a $100 MN pesos bill, gave it to my oldest sister and announced that since we weren’t eating my mom’s planned home made meals, we were to eat at El Galán every day for that month. We were delighted to hear that, though we really tried not to show it… Now, I know what it feels like to be a parent that takes a disciplining measure that does nothing but fail, and then doesn’t know how to take it back.

In any case, we soon stopped going every day and left that hot dog rendez vous for Fridays, not to make my mom sad. It was a truly special time in our lives. And I am telling you those hot dogs were INSANE.

Then life happened. Then our parents divorced. Then we grew up.

Fast forward 30 years and I am eating Richard’s hot dog in Morelia. After a few minutes later, I snapped out of it, and we started filming again. I showed my hot dog to camera and ate some and shared most.  As we wrapped the day up, I asked Richard for an extra hot dog. I walked to the van, sat in the back, closed the door, and ate it by myself. A few minutes later, the director opened the door to find me weeping. When I saw his concerned look, I just said, “it is nothing really, it was just the hot dog.”

Here is the recipe as good as I remember it, minus the orange soda which I find to be really not necessary. Do try it at home!

p.s. Oh… pictured to the left of the dreamboat hot dog is a hot dog del mercado or market style hot dog, which is also phenomenal, and it is included in my new cookbook Mexican Today.

Mexican Dreamboat Hot Dog with bacon and cheddar by Pati Jinich
Print Recipe
4.25 from 4 votes

Mexican Dreamboat Hot Dogs

You shouldn’t be surprised about Mexican-style hot dogs in the Mexican culinary repertoire. We love our hot dogs! In every city or town in Mexico, no matter how small or big, a few feet away from the top-selling taco stand, you are likely to find a top-selling hot dog stand. And once you try one, I bet that’s how you will want to prepare them in the future.
Prep Time15 mins
Cook Time15 mins
Course: Main Course, Snack
Cuisine: American, Mexican
Keyword: bacon, cheddar, cheese, Hot Dog, Pickled Jalapeños, Turkey Hot Dog
Servings: 6 to 8 hot dogs
Author: Pati Jinich

Ingredients

  • 6 to 8 slices bacon
  • 6 to 8 turkey hot dogs
  • 2 tablespoons canola or safflower oil
  • 1 white onion chopped
  • 1 tomato seeded and chopped
  • 1/4 cup chopped pickled jalapeños or to taste
  • 1 cup ketchup
  • 1/4 cup yellow mustard
  • 6 to 8 hot dog buns
  • 6 to 8 thick slices cheddar cheese

Instructions

  • On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog.
  • Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the heat.
  • To make the salsa especial, heat the oil in a medium skillet over medi-um heat. Add the onion and cook, stirring occasionally, until it is tender and the edges are beginning to brown, 5 to 6 minutes. Stir in the tomato and cook for another minute or so, until the tomato has softened a bit. Stir in the jalapeños, ketchup, and mustard and cook just until heated through, about 1 minute. Remove from the heat.
  • Preheat the oven or a toaster oven to 350°F.
  • Open the buns but try not to separate the tops from the bottoms. Top the bottom or both halves (to taste) with cheese (break up the cheese if desired) and place on a baking sheet. Bake for 2 to 3 minutes, until the cheese has melted and the buns are lightly toasted.
  • Place a bacon-wrapped hot dog on the bottom half of each bun and top with a generous amount of salsa especial. Cover with the top halves and serve right away.

Notes

Hot Dogs del Galán

Tequileras

It is getting close to Father’s Day and, yes, I am thinking about mi padre.

My dad is not your typical guy. No, no, no.

In order to prepare my sisters and me to start going out on dates, he wanted to teach us how to hold our liquor. Let no man ever get us drunk!

He taught us how to play Backgammon. And cards.  And Dominoes and Blackjack and Rummikub and Crazy Dice.

He taught me how a single taco, made with a fresh corn tortilla and a sprinkle of the right amount of salt, can be the best meal of your life.

But, maybe most importantly of all, he taught me to get up no matter how many times life whirls you around and throws you down.

PatiwFather

A few years ago, he came to visit and stayed with my boys, while my husband and I went on a trip. After three nights away, I came back to find boys who knew how to play Backgammon, cards, Dominoes, Blackjack, Rummikub and Crazy Dice.

And, also, boys who started swearing in Spanish at bad drivers (which I reversed right back!). He knew better than to teach them how to hold their liquor…He knows that, just like him, I am an Aries who can show my temper. Or maybe he just didn’t have enough time.

I know my dad would love to have these Tequileras on the Backgammon table. Or as he plays cards, Dominoes, Blackjack, Rummikub or Crazy Dice.

These Tequileras, as I baptized them, are a grown up sandwich cookie with deep chocolate flavored biscuits that aren’t too sweet, and the gentle bitterness of the cocoa comes through the slightest bit. Between the two crunchy, chocolatey biscuits is a rich, sweet buttercream made sophisticated by a dash of orange tequila liquor.

These cookies are sweet, complex, and full of life…kind of like the guy I had in mind when I was creating them.

Pati's Dad
One of hundreds of weekends I spent with my dad in Valle de Bravo, getting some serious Backgammon training!

This one is for you, Pa, I know you read all my blog posts by now.

chocolate and tequila sandwich cookies

chocolate tequila sandwich cookies
Print Recipe
4.75 from 4 votes

Tequileras

I know my dad would love to have these Tequileras on the Backgammon table. They are a grown up sandwich cookie with deep chocolate flavored biscuits that aren’t too sweet, and the gentle bitterness of the cocoa comes through the slightest bit. Between the two crunchy, chocolatey biscuits is a rich, sweet buttercream made sophisticated by a dash of orange tequila liquor.
Prep Time45 mins
Cook Time15 mins
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, cookies, Orange Liqueur, pati's mexican table, vanilla
Servings: 20 to 24 sandwich cookies
Author: Pati Jinich

Ingredients

For the cookies:

  • 9 tablespoons unsalted butter at room temperature
  • 1/3 cup brown sugar plus 1 tablespoon
  • 1/4 cup granulated sugar plus 2 tablespoons for sprinkling
  • 1 teaspoon vanilla
  • 1 large egg at room temperature
  • 1/2 cup cocoa powder
  • 1 cup all-purpose flour
  • Pinch of salt

For filling:

  • 3 ounces bittersweet chocolate cut into chunks
  • 8 tablespoons unsalted butter at room temperature
  • 1 cup confectioners' sugar
  • 1 tablespoon Agavero Orange Liqueur

Instructions

To make the cookies:

  • In the bowl of a mixer, beat the butter with the brown sugar and ¼ cup of the granulated sugar at medium speed until soft. Add the vanilla and the egg, reduce the speed, and incorporate the cocoa powder. Scrape the sides of the bowl if need be, add the salt and the flour, and continue beating until it is all thoroughly combined. The dough should be soft and a bit cakey. Gather into a ball, wrap in plastic and place in the fridge anywhere from 20 to 30 minutes.
  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set the oven racks in the upper and lower thirds of the oven.
  • Flour the countertop and a rolling pin generously. Roll out the dough into a rectangle of about 1/8” thick. Cut into rectangles of about 2” by 1½”. With the help of a metal spatula, place on the baking sheets. With the tip of a pencil or a toothpick, mark a “T” with 3 to 4 dots going up and then 1 to 2 on each side of the top of the line to mark a T. Sprinkle with the remaining 2 tablespoons of granulated sugar. You can reuse any scraps of dough and roll out again.
  • Bake anywhere from 7 to 8 minutes, until firm. Remove from the oven and let cool.

To make the filling:

  • Place the chocolate in bowl in a double boiler over simmering water until it melts.
  • In the bowl of a mixer set with the paddle attachment, beat the butter until creamy. Incorporate the confecioners’ sugar and beat until completely mixed. Add the melted chocolate and the Agavero and continue beating until completely mixed and very creamy.
  • To assemble: Turn half the cookies upside down so sugar coating is on the bottom, cover with a dollop of filling, and top with half of cookies upside down. Store covered at room temperature.

Notes

Galletas Tequileras

To Die For Ceviche

My present career began with ceviche.

After years as an academic, with two degrees and many policy research papers under my belt, with a husband, two kids and one on the way, I resigned from a prestigious think tank to walk a completely uncharted path.

I had been professionally frustrated for over a year and just continued to get involved in more projects in the office thinking I just had to work harder.

What triggered my career change was this: I had been asked to write a research paper comparing the democratic transitions of Mexico and Peru. Yet something was really off with me. Instead of doing my research on the political processes and crisis resolution tactics, I felt myself pulled to research the differences between Mexican and Peruvian ceviche.

Both countries boast to have the best ceviches, and both countries insist that they came up with the dish. I wondered about the true origins of ceviche in both countries. It has been recorded that the people of both countries had been eating raw fish since pre-Hispanic times…

But who got citrus first? How did their people come to use citrus to “cook” the fish, since citrus is native to neither country? What about chiles? Why is the spelling “ceviche” in one country and “cebiche” in the other, and what is the meaning and origin of the word? Why do Mexicans marinate their fish for a while, whereas Peruvians serve the citrus-dressed fish right away?

All I wanted to do was research, write about, and cook Mexican food – the food I missed so much. I knew it was time to pursue my passion in a more serious way.

My dad was perplexed about this change of direction. “After so many years of study, Pati, you are going into a kitchen to rinse pots and pans?”

Now I give him a hard time and respond, “…and to make the best ever ceviches.”

I have made many a ceviche over the course of the more than a decade since I switched careers. And I’ve liked each and every one.

But this one is truly special. And it is my very favorite one.

Red Snapper Ceviche with Mango, Avocado and Tomatillo
Print Recipe
4.25 from 4 votes

To Die For Ceviche

I have made many a ceviche over the course of the more than a decade since I switched careers. And I’ve liked each and every one. But this one is truly special. And it is my very favorite one.
Prep Time10 mins
Cook Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, cacao nibs, Ceviche, flounder, grouper, jalapeno, mango, pati's mexican table, red snapper, rock fish, sole, tomatillos, tortilla chips, trout
Servings: 2 to 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound red snapper filet (or another mild flavored fish like grouper, trout, flounder, sole or rock fish), cut in small (about 1/2 inch) dice
  • 3/4 cup freshly squeezed lime juice
  • 3/4 cup freshly squeezed orange juice
  • 1/4 cup olive oil
  • 1 jalapeno chile stemmed and coarsely chopped, or to taste, seeding optional
  • 1/2 cup celery sliced
  • 1/2 cup red onion halved and thinly sliced
  • 1/2 cup cilantro leaves and upper part of stems, chopped
  • 1 cup (about 1 large) ripe mango diced
  • 1 cup (about 1 large) ripe avocado diced
  • 1/3 cup (about 2) tomatillos husked and scrubbed, and diced
  • 2 tablespoons cacao nibs optional
  • 1 teaspoon kosher or coarse salt or to taste
  • Tortilla chips or tostadas

Instructions

  • Combine the lime juice, orange juice, olive oil, jalapeño, celery, 1/4 cup of the sliced red onion, 1/4 cup of the chopped cilantro, and the salt in a blender and puree until completely smooth.
  • Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
  • When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

Notes

Ceviche Que Te Mueres

Shrimp, Mango, and Avocado Rolls in Mexican Today!

This recipe and its accompanying photo make me so very happy, and I think that they will make you so very happy, too. Here’s why in case you are in need of a list of reasons to make such a beautiful looking and yummy thing.

  1. These shrimp rolls are gorgeous! And if I may say, this is a gorgeous photo too, isn’t it? It is bright and bold and colorful, and it has so much life and texture. Of course, I did not take the photo. Credit goes to Ellen Silverman, who I was lucky to work with on my upcoming cookbook Mexican Today which is out April 12th, that is: in a matter of hours!
  2. These rolls are so delicious it is almost ridiculous! Wait until you bite into one! Tender shrimp gets quickly seared in the rendered fat from bacon, until browned outside yet still plump and juicy inside. Then, that crisp and meaty bacon is broken into pieces and mixed with diced smooth avocados and tangy mangoes in a super tasty vinaigrette. Grab a soft bun or a hard roll, open it up, add the shrimp, generously spoon on some of that bacon, avocado, mango mix and you are set for one after another bite of bold flavors. Plus, brunch, lunch or dinner is ready in 15 minutes.
  3. These rolls help break misconceptions about what Mexican food is. They showcase the evolution of Mexican cuisine north and south of the border and the beautiful place where we stand today. Mexican cuisine has such strong pillars to stand on that it welcomes playful uses of its ingredients.
  4. I am taking these rolls on book tour! I will be making these rolls, and many other new recipes from my new book, and giving you all a taste in some of the 20+ cities I am headed to for the tour!  I hope you will be able to come meet me at some of these events! There are still some cities and events in the works, so please check back to see what cities have been added.

Mexican Today is a book three years in the making that I am so proud to share with you. It is a book that I am dying for you to see, to read and to cook from. I was so excited about it as I was working on it that I over delivered the number of recipes to my editor! I cannot wait to hear what you think of the tacos, enchiladas, tortas, soups, stews, salads, casseroles, sides, desserts and drinks. There are many traditional recipes and many new takes that are part of this new collection, which is fun and super accessible too.

Every single one of the recipes is a favorite at home, and I can’t wait for them to be part of yours. Please do tag #MexicanToday on social media, so I can connect with you and see what you are whipping up in your kitchen either from my book or from your own Mexican cooking inspiration.

Warmest, always,

Pati

shrimp mango and avocado rolls
Print Recipe
5 from 1 vote

Shrimp, Mango, and Avocado Rolls

Tender shrimp gets quickly seared in the rendered fat from bacon, until browned outside yet still plump and juicy inside. Then, that crisp and meaty bacon is broken into pieces and mixed with diced smooth avocados and tangy mangoes in a super tasty vinaigrette. Grab a soft bun or a hard roll, open it up, add the shrimp, generously spoon on some of that bacon, avocado, mango mix and you are set for one after another bite of bold flavors.
Prep Time20 mins
Cook Time15 mins
Course: Main Course, Snack
Cuisine: Mexican
Keyword: Avocado, bacon, mango, Roll, Sandwich, Shrimp, Torta
Servings: 6 rolls
Author: Pati Jinich

Ingredients

  • 12 bacon slices
  • 1/4 cup finely chopped shallot
  • 2 garlic cloves finely chopped
  • 1 tablespoon, plus 1 teaspoon, sherry vinegar
  • 1/2 teaspoon honey
  • 1/2 teaspoon dijon mustard
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 2 large ripe Mexican avocados halved, pitted, flesh scooped out and diced
  • 2 ripe Champagne or Kent mangoes peeled, sliced off the pits, and diced
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds fresh or thawed frozen medium shrimp shells and tails removed
  • 6 hot dog buns or soft rolls

Instructions

  • Heat a large skillet over medium heat. Add the bacon and cook for 3 to 4 minutes per side, until browned and crisp. Transfer the bacon to a paper towel–lined plate, leaving the fat in the skillet, and set aside.
  • Return the pan with the fat to medium heat, add the shallot and garlic and cook for about 2 minutes, until fragrant, tender, and just beginning to brown. Scrape the garlic and shallot into a medium heatproof bowl, along with the fat. Don’t wash the pan; just set it aside.
  • To prepare the vinaigrette: Add the vinegar, honey, mustard, ½ tea-spoon salt, and pepper to taste to the bowl with the garlic and shallot. Whisk or mix with a fork until well emulsified. Add the avocados and mangoes, gently toss together, and set aside.
  • Heat the oil and butter over high heat in the skillet you used for the bacon until the oil is hot but not smoking and the butter has begun to foam. Add the shrimp, without crowding the pan (cook them in two batches if necessary). Season with ½ teaspoon salt and pepper to taste, and cook, flipping them over once, until seared and browned, no more than 2 minutes. Transfer to a bowl.
  • Open the buns or rolls, trying not to separate the tops from the bot-toms, and arrange a layer of cooked shrimp on the bottom of each one. Top the shrimp with the avocado and mango mix and crown each with a couple of slices of bacon. Close the sandwiches and serve.

Notes

Rollos de Camarones al Ajillo, Mango, y Aguacate

Malted Tequila Milkshake

Why a malted tequila milkshake, you may ask? Because we can!

And because it is outrageously delicious and silky and smooth and a true treat.

And because we have so much to celebrate: Mexican cuisine is stepping out of the “ethnic” denomination and proudly stepping into the mainstream as people’s appetite has increased to the point of wanting to get to know it better…

And because misconceptions about Mexicans, Mexican food and Mexican ingredients continue to be broken, and the beauty, diversity, richness and wealth of what “Mexican” encompasses is being acknowledged.

And because the myth that tequila is only worthwhile for being drunk as shots during Spring Break no longer holds true. There is not only good, but phenomenal quality tequila that can be sipped as the finest of whiskeys. To boot, it can also be used as a fine ingredient for mixed drinks, and it has so much versatility that there is even exquisite tequila liqueur that can be sipped as an apéritif or used for desserts.

And because we have the freedom to play in our kitchens, with much respect for our heritage and the ingredients that come along with it, I have taken the liberty of creating this glorious grown up milkshake! I wish I could have made it in time for inclusion in my upcoming cookbook Mexican Today. But every single recipe in there is a recipe I am proud of, whether a rediscovered classic or a new dish. My hope is you will savor every bite of what you try from it, as we do at home.

And because I want to make a toast to you all, with all my gratitude, for coming to this site to visit, for watching any or many of the episodes of my PBS series and  letting me come into your home. Hopefully, I will get to meet many of you during my upcoming 20-plus city book tour.

And because my promise to you is to keep on working as hard as I can to make every single recipe you try here completely worth it.

With much love,

Pati

 

malted tequila milkshake
Print Recipe
5 from 4 votes

Malted Tequila Milkshake

Why a malted tequila milkshake, you may ask? Because we can! And because it is outrageously delicious and silky and smooth and a true treat. And because we have so much to celebrate: Mexican cuisine is stepping out of the “ethnic” denomination and proudly stepping into the mainstream as people’s appetite has increased to the point of wanting to get to know it better…
Cook Time5 mins
Course: Dessert, Drinks
Cuisine: Mexican
Keyword: ice cream, malted milk, milkshake, pati's mexican table, tequila, vanilla
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • 1/2 cup whole milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons Agavero Tequila Liqueur
  • 2 tablespoons malted milk powder
  • 1 1/4 cup good quality vanilla bean ice cream

Instructions

  • Pour the milk, vanilla extract, Agavero tequila liqueur, and malted milk powder in the blender and puree until completely blended. Incorporate the ice cream and blend on low speed, just until combined. Pour into a milkshake glass and serve along with a straw or large spoon.

Notes

Malteada de Tequila

Blackberry and Pecan Tamales

Print Recipe
5 from 3 votes

Blackberry and Pecan Tamales

Blackberry and Pecan Tamales recipe from Pati's Mexican Table Season 1, Episode 13 “Wrapped Treats”
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert, Main Course
Cuisine: Mexican
Keyword: blackberry, cinnamon, corn husks, masa, pati's mexican table, pecans, Tamales
Servings: 20 tamales
Author: Pati Jinich

Ingredients

  • 25 dried corn husks
  • 1 cup vegetable shortening or good quality lard
  • Pinch of salt
  • 1 tbsp cold water
  • 1 tsp baking powder
  • 1 lb instant corn masa mix for tamales or about 3 1/4 cups, such as Maseca
  • 3 cups warm water
  • 1 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 cup pecans roughly chopped
  • 12 oz blackberries rinsed

Instructions

To make masa for tamales:

  • Place the vegetable shortening or lard with 1 tablespoon of cold water in a mixer and beat, until very light and spongy, about 1 minute. Add the baking powder and salt, and then take turns adding the instant corn masa mix and the water. Continue beating until the dough is homogeneous and fluffy.
  • Mix in the sugar and cinnamon and continue beating until everything is well mixed. You may also do it by hand.
  • You know the tamal masa is ready if: 1. When you lift a big spoon with masa, drop it into the dough it falls “de golpe” or heavy. 2. It has the consistency of a medium thick cake batter. 3. If you place 1/2 teaspoon of masa in a cup of cold water and it floats.

To prepare the steamer:

  • Place water in the pan of a steamer and bring it to a simmer. Line the steamer with one or two layers of corn husks. Use the dough to form about 20 corn husk wrapped tamales.

To make tamales:

  • Soak the dried corn husks in hot water for a couple of minutes, until they are pliable and drain. Lay out a corn husk with the tapered ends facing towards you. Spread 3 to 4 tablespoons of the masa into a 2 to 3 inch square, the layer should be about 1/4 inch, leaving a boarder of at least 1/2 inch on the sides. Place 1 to 2 blackberries in the middle of the masa filling and sprinkle about a teaspoon of the pecans on top.
  • Pick up the two long sides of the corn husk and bring them together, causing the masa to surround the berries and pecans and fold them to one side, rolling them in the same direction around the tamal. Fold up the empty section of the husk with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.
  • Prepare the tamales and then place them vertically in a container. When you have them all ready, place them as vertically as you can in the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in more corn husks so the tamales will not dance around. Cover with more corn husks and steam, covered for 50 minutes to an hour over medium heat. You know the tamales are ready when the tamales come easily free from the husks.
  • Finished tamales will stay warm for about 1 to 2 hours in the steamer. They can be made ahead several days before and stored in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in the steamer. For refrigerated tamales it will take about 15 minutes, and for frozen tamales about 45 minutes.

Notes

Tamales de Zarzamora y Nuez

Spiced Sweet Mexican Coffee

spiced sweet mexican coffee or cafe de olla
Print Recipe
4.75 from 4 votes

Spiced Sweet Mexican Coffee

Spiced Sweet Mexican Coffee recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Drinks
Cuisine: Mexican
Keyword: cinnamon, coffee, mexican coffee, olla, pati's mexican table, piloncillo
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 cups water
  • 6 tbsp coarsely ground dark roasted coffee
  • 4 oz piloncillo can substitute for brown sugar
  • 1 cinnamon stick

Instructions

  • Heat the water in a pot set over medium heat (using a clay pot is the traditional way to prepare it and it gives it a very unique flavor, but it isn’t necessary). When the water comes to a boil, lower the heat and add the coffee, piloncillo, and a cinnamon stick.
  • Simmer for 5 to 10 minutes, stirring until the piloncillo dissolves. Remove from the heat, let it stand covered for 5 to 10 minutes and strain before serving. Alternatively, you may remove the cinnamon and use a French press to strain the coffee as well.

Notes

Café de Olla

Potato, Scallion & Chorizo Crispy Tacos

Print Recipe
4.29 from 7 votes

Potato, Scallion & Chorizo Crispy Tacos

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

Ingredients

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

Instructions

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

To fry the tacos:

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

To toast the tacos:

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

Notes

Tacos Crujientes de Papa, Cebollita y Chorizo


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