Desserts

Mashed Sweet Potatoes with Caramelized Pineapple

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

Mashed Sweet Potatoes with Caramelized Pineapple

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

Ingredients

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

Instructions

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

Notes

Dulce de Camote con Piña

Edam Cheese Poundcake

Posted on by Pati Jinich
Edam Cheese Poundcake
Print Recipe
5 from 3 votes

Edam Cheese Poundcake

A delicious, rich poundcake with Dutch Edam cheese, which is widely used in Yucatán.
Cook Time1 hour
Course: Dessert
Cuisine: Mexican
Keyword: cake
Servings: 10 servings
Author: Pati Jinich

Ingredients

To make the cake:

  • 3 cups all-purpose flour plus more for dusting the pan
  • 2 teaspoons baking powder
  • 8 ounces finely grated Edam cheese about 2 cups, divided
  • 1 cup sweetened condensed milk
  • 1/3 cup water
  • 2 sticks unsalted butter plus more to grease the pan
  • 1 cup sugar
  • 4 large eggs

To make the glaze:

  • 2 tablespoons unsalted butter softened to room temperature
  • 1/3 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioners’ sugar

Instructions

  • Adjust the rack to the bottom third of your oven and preheat to 325°F. Grease the bottom of a tube or bundt cake pan (that holds 10 cups of liquid) with a very generous amount of butter, dust with flour and shake off excess.
  • In a medium bowl, combine the flour with the baking powder. Set aside.
  • In the jar of a blender, combine 1 1/2 cups of grated Edam cheese, 1 cup sweetened condensed milk, and the water. Puree until completely smooth.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft at medium speed. Incorporate the sugar and continue beating until creamed and very soft. Reduce speed and incorporate the eggs, one at a time.
  • In 3 to 4 batches, alternate incorporating the flour mixture and the condensed milk mixture until thoroughly combined. Turn the batter into the prepared pan. Rotate it so the batter will settle.
  • Bake for 55 minutes to 1 hour, or until the top has browned and a toothpick comes out moist but not wet. Remove from the oven. Let cool completely.
  • Meanwhile, make the glaze. Place the softened butter in a medium bowl. Add the 1/3 cup sweetened condensed milk, teaspoon vanilla, and confectioners’ sugar and combine with a plastic spatula until fully incorporated.
  • Run the tip of a dinner knife around the mold to loosen the poundcake. Turn onto a cake platter. Pour the glaze on top and immediately sprinkle with the remaining 1/2 cup finely grated cheese.

Notes

Panqué de Queso Bola

Candied Orange and Pineapple Empanadas

Posted on by Pati Jinich
Candied Orange and Pineapple Empanadas
Print Recipe
4.34 from 6 votes

Candied Orange and Pineapple Empanadas

Candied Orange and Pineapple Empanadas from Pati’s Mexican Table Season 11, Episode 4 “Maestros del Pan”
Cook Time1 hour 35 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Empanadas, orange, pineapple
Servings: 18 empanadas
Author: Pati Jinich

Ingredients

For the dough:

  • 1 pound (or 3 ½ cups ) all-purpose flour
  • 1 tablespoon grated piloncillo or dark brown sugar
  • ½ teaspoon kosher or coarse sea salt
  • ½ teaspoon baking powder
  • ¼ cup unsalted butter diced
  • ¼ cup vegetable shortening diced
  • 1 cup light beer

For the filling:

  • 1 orange
  • 1 lime
  • 1 large pineapple peeled, cored and cut into small dice (about 6 cups)
  • 1 cup piloncillo about 7 ounces (can be in a chunk or grated), or dark brown sugar

For the topping:

  • 1 egg
  • ¼ cup granulated sugar
  • 1 teaspoon ground canela or true cinnamon

Instructions

To make the dough:

  • In a large bowl, combine the flour, sugar, salt, and baking powder. Add the butter and vegetable shortening and mix them with your hands with the flour mixture, you will get a crumbly consistency. Pour the beer into the mixture and knead with the rest of the ingredients, until it is all well incorporated, it may feel a bit lumpy. Shape into a ball, wrap in plastic wrap, and refrigerate anywhere from 30 minutes to overnight.

To make the orange and pineapple filling:

  • Peel the rind from the orange and lime. Reserve. Peel the pith from the orange and lime and discard. Cut oranges and limes into segments, removing membranes in between with the help of a paring knife or small sharp knife. Place the rinds and seeds (if any) in a cheesecloth and tie with kitchen twine.
  • Place the pineapple, orange and lime segments and piloncillo in a medium saucepan over medium-high heat. Tuck the cheesecloth with the rind and seeds amongst the fruit. Cook until it starts boiling and you see a considerable amount of juices on the bottom of the pan, about 5 to 6 minutes.
  • Reduce heat to medium-low and continue cooking for about an hour until the pineapple looks caramelized, and the orange and lime segments have broken down into the mixture and there is very little juice, which will have turned into a runny syrup in the bottom of the pan. Turn off the heat, set aside and let cool.

To make the empanadas:

  • Remove the dough from the refrigerator. Divide the dough into 18 portions and shape them into balls placing each one on a baking sheet as you form them. Cover with a kitchen towel and let rest for 10 to 15 minutes.
  • Preheat the oven to 350℉ and set racks on the upper and lower thirds. Cover two large baking sheets with parchment paper.
  • Flour your countertop and one by one, roll out each ball of dough to about a 5-inch round. Set a small bowl with water on the side. Spoon a very generous tablespoon of the orange and pineapple filling in the center of the round, wet the edges with water using a brush or your fingers. Tightly close the edges and shape the empanada either using the folding method or by pressing the edge with a fork. Place on the parchment-lined baking sheets as you move along.
  • In a small bowl, beat an egg. In another bowl, combine the sugar with the cinnamon. Brush the empanadas with the egg wash and sprinkle with the cinnamon sugar mixture. Bake for 35 minutes or until golden brown. Eat solo, or with ice cream!

Notes

Empanadas de Naranja con Piña

Sugar and Cinnamon Cookies

Posted on by Pati Jinich
Sugar and Cinnamon Cookies
Print Recipe
4.72 from 7 votes

Sugar and Cinnamon Cookies

Sugar and Cinnamon Cookies from Pati’s Mexican Table Season 11, Episode9 “A Day with Hugo”
Cook Time20 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cinnamon, cookies, hojarasca, piloncillo
Servings: 30 cookies
Author: Pati Jinich

Ingredients

For the cookies:

  • 8 ounces piloncillo (about a generous cup)
  • 1 cup water
  • 1 inch stick true cinnamon or canela
  • 2 cups all-purpose flour
  • 1½ cups masa harina
  • ¼ teaspoon kosher or coarse sea salt
  • 1/2 cup unsalted butter
  • ½ cup vegetable shortening
  • 1 egg
  • ¼ cup milk

For the coating:

  • ¼ cup granulated sugar
  • 1 teaspoon ground canela or true cinnamon

Instructions

  • Place the piloncillo in a small saucepan along with the cinnamon stick. Cover with 1 cup water and set over low-medium heat, and let it cook and strongly simmer, covered with a lid, for about 10 minutes. Remove the lid, the piloncillo should be mostly dissolved, and continue cooking at a strong simmer, now uncovered, for another 3 to 4 minutes. Strain the piloncillo syrup into a measuring cup and discard the cinnamon stick. (You should have about ½ cup. If you have less, add a bit of water. If you have more, use only ½ cup.) Set aside.
  • In a bowl, mix the all-purpose flour, masa harina, and salt.
  • In the bowl of a stand mixer set with the paddle attachment, beat the butter and vegetable shortening over medium speed for 3 to 4 minutes until very creamy. Reduce speed to low, add the piloncillo syrup (it may have solidified a little bit, but it should still be soft and malleable) and continue beating for a minute until it incorporates. Add the egg and beat for another minute until it is completely incorporated.
  • Using a large spoon or measuring cup, add the flour mixture in batches. Lastly, add the milk and continue beating for a minute or two until you have a soft, malleable, and homogeneous dough. Gather it into a ball, wrap it in plastic wrap, and refrigerate anywhere from 30 minutes to 24 hours.
  • When ready to bake, remove dough from refrigerator. Place two racks in the upper and lower thirds of the oven and preheat to 350℉. Cover two large cookie sheets with parchment paper.
  • To make the coating, in an extended bowl, mix the sugar with the cinnamon.
  • Generously flour your countertop, your hands, and a rolling pin. Split the dough into four pieces. One at a time, roll the dough out to about ⅓-inch thickness. You may flip it gently once or twice as you do. The dough will look as if it cracks as you roll, that is ok! You can pinch it or press it back together.
  • Use a cookie cutter of any shape you like, to cut the dough into pieces of about 2-inches in diameter. One by one, dip the cookies, gently, as they may want to crumble, in the cinnamon sugar mixture.
  • Place on the parchment-lined cookie sheets and bake for 20 minutes, until they turn a light golden brown on the edges. Remove from the oven, sprinkle more cinnamon sugar on top if you want, and let cool.

Notes

Hojarascas

Chocolate and Vanilla Three Kings’ Bread

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

Chocolate and Vanilla Three Kings’ Bread

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

Ingredients

For the starter:

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

For the dough:

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

For the topping:

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

Instructions

To make the starter: 


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

To make the dough: 


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

To make the topping:

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

Notes

Rosca de Reyes de Chocolate y Vainilla

Mosaic Jell-O

Posted on by Pati Jinich
Print Recipe
4.56 from 9 votes

Mosaic Jell-O

Fany Gerson’s Mosaic Jell-O recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time20 minutes
Course: Dessert
Cuisine: Mexican
Keyword: berries, evaporated milk, pineapple, Sweetened Condensed Milk, Vainilla
Servings: 2 large bundt mold portions
Author: Pati Jinich

Ingredients

For each fruit flavored Jell-O (you’ll want to make 3 flavors):

  • 1/3 cup cool water
  • 1 tablespoon, plus 2 teaspoons, powdered gelatin
  • 1 1/2 pounds fresh or frozen fruit such as mango, raspberries, strawberries, blackberries, pineapple, passion fruit, peeled and/or roughly chopped as necessary
  • 1/2 cup granulated sugar
  • Pinch salt

For the milk gelatin:

  • 4 tablespoons unflavored gelatin
  • 1 cup cold water
  • 4¼ cups milk
  • 1 12-ounce can evaporated milk
  • 2 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch salt

Instructions

To make the fruit flavored Jell-Os:

  • Place the water in a wide, shallow bowl, and evenly sprinkle the powdered gelatin over it. Let bloom for a few minutes.
  • In a large pot, combine the fruit, sugar, and salt. Heat the mixture over medium-low heat, stirring occasionally, until the fruit breaks down and releases its juices, about 5-10 minutes.
  • Strain the juice through a fine mesh strainer. Measure the juice – you should have about 2 cups of liquid. If you have less, add enough water to have at least 2 cups. Take the temperature of the liquid to make sure it’s not above 212°F.
  • Melt the gelatin in the microwave or over a double boiler being careful that it doesn’t boil. Stir the melted gelatin into the fruit juice liquid, and pour the liquid into heat resistant containers that hold at least two cups of liquid.
  • Transfer to the refrigerator and let the gelatin set until fully chilled and firm, at least 4 hours or overnight.
  • Repeat this same process to make all three flavors of Jell-O.
  • Once the fruit gelatins are set, using a small knife, cut each fruit flavor into squares, triangles, or rectangles, or a combination (this is a matter of preference). Carefully scoop the cubes out into a container and set aside in the fridge.

To make the milk gelatin:

  • Pour the gelatin powder into a bowl. Mix in 1 cup of cold water. Stir quickly with a fork or whisk until dissolved and allow to sit for 10 minutes until set.
  • In a medium-sized saucepan, add the milk and bring to a boil. Once the milk starts to simmer, turn off and remove from heat. Stir in the evaporated milk, sweetened condensed milk, vanilla, and salt to combine.
  • Once the gelatin has set, microwave it on high for 30 to 40 seconds (or heat in double boiler) until it becomes liquid form but be careful that it doesn’t boil. When ready, pour the gelatin into the milk mixture and stir to combine. Let the mixture cool down without refrigerating.
  • Get your preferred mold ready. You can use something like a bundt pan or glasses if you want individual portions. Pour in a little bit of milk/gelatin mixture. Add some of the cut up fruit gelatin and pour in more milk-gelatin mixture. Continue layering until you fill the pan. You may have just a little of the milk leftover depending on the size of your pan. Chill in the refrigerator overnight.
  • Once the gelatin has set and you are ready to unmold, you can dip the mold into warm water for about 10 seconds, then use a paring knife or small spatula to release one edge of the Jell-O from the mold. This action combined with the heat usually causes the gelatin to slip right out. You can have it unmolded and refrigerated until you are ready to enjoy.

Notes

Gelatina Mosaico, recipe courtesy of Fany Gerson

Masa Berry Shortcake

Posted on by Pati Jinich
Masa Berry Shortcake
Print Recipe
5 from 6 votes

Masa Berry Shortcake

Masa Berry Shortcake recipe from Pati’s Mexican Table Season 10, Episode 4 “Los Mariachis”
Cook Time15 minutes
Course: Dessert
Cuisine: Mexican
Keyword: berries, masa, vanilla
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the berry topping:

  • 3 cups strawberries hulled and sliced ¼ inch thick
  • 1 cup blueberries
  • Juice of half a lemon
  • 2 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract

For the biscuits:

  • 1 cup masa harina
  • 1¼ cups all purpose flour plus more to dust work surface
  • 1½ tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1⅓ cups heavy cream plus 1 tablespoon for brushing tops of biscuits
  • 1½ teaspoons turbinado sugar or brown sugar for sprinkling

For the whipped cream:

  • ½ cup heavy whipped cream
  • ½ cup sour cream
  • ¼ tablespoon confectioners’ sugar
  • ½ teaspoon pure vanilla extract

Instructions

To make the berry topping:

  • Combine the berries in a large bowl with the lemon juice, sugar, and vanilla. Toss and let sit out at room temperature while you prepare the biscuits and whipped cream.

To make the biscuits:

  • Preheat oven to 375℉. Whisk together the masa, flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and stir in 1⅓ cups heavy cream until incorporated. Dust your work surface with flour and knead the dough for one minute until it fully comes together.
  • Pat the dough into a ¾ inch thick square. Use a 3 inch biscuit cutter and cut out 6 biscuits. Repat the dough together to cut the last few biscuits. Place on a parchment lined baking sheet. Brush with the remaining tablespoon heavy cream and sprinkle with sugar. Bake for 15-18 minutes, until lightly golden brown. Cool before serving.

To make the whipped cream:

  • Combine the heavy cream and sour cream in a large bowl. Use a hand mixer to whip it until it thickens. Add the sugar and vanilla and continue to whip it until it reaches soft peaks.
  • To serve, split the biscuits in half after they have cooled. Top with the juicy berries and whipped cream.

Notes

Pastelito con Fresas y Moras

Dulce de Leche Custard

Posted on by Pati Jinich
Jericalla de Cajeta
Print Recipe
4.29 from 7 votes

Dulce de Leche Custard

Dulce de Leche Custard recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”
Cook Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Dulce de Leche, Eggs
Servings: 8 individual custards
Author: Pati Jinich

Ingredients

  • 4 cups whole milk
  • 2 teaspoons vanilla extract
  • 1 cup cajeta or dulce de leche
  • 8 egg yolks
  • 1/2 cup sugar

Instructions

  • Place the milk, vanilla extract and cajeta in a medium saucepan over medium heat. Once it comes to a simmer, reduce the heat to low, and cook for 2 minutes more, stirring. Remove from the heat and let it sit until it cools down.
  • Preheat the oven to 350℉.
  • In a medium bowl, beat the egg yolks with a fork or whisk, until pale yellow and thick, about a minute. Add the cooled milk a ladle at a time, incorporating with the fork or whisk.
  • Pour the mixture into the individual ramekins, dividing evenly among all. Place in a baking dish or roasting pan and create a water bath by pouring enough boiling water to reach halfway up the ramekins. Carefully place into the oven. Bake for about 50 minutes, or until the custard has begun to set and the top has created an evident thick layer. It will still look jiggly in the center.
  • Remove the pan from the oven, sprinkle the top of each jericalla with sugar. Set oven to broil, return pan with ramekins to broil for 30 seconds or until sugar has melted and browned. Remove from the oven, let cool slightly and remove the ramekins from the water bath.
  • The jericalla should be creamy and smooth, but more runny than a pudding. Let cool and chill in the fridge before serving. It will continue to set as it chills.

Notes

Jericalla de Cajeta

Almond Tres Leches Cake

Posted on by Pati Jinich
Almond Tres Leches Cake
Print Recipe
4.78 from 9 votes

Almond Tres Leches Cake

Almond Tres Leches Cake recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Cook Time20 minutes
Course: Dessert
Cuisine: Mexican
Keyword: almonds, apricot, cake, Eggs, milk
Servings: 1 two-layer 9”x13” cake
Author: Pati Jinich

Ingredients

Cake:

  • 1 1/2 cups (180g) cake flour
  • 1 cup (96g) almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 large eggs separated
  • 1/2 cup (99g) vegetable oil
  • 3/4 cup (170g) unsweetened almond milk
  • 1 teaspoon almond extract
  • 1 cup (198g) sugar
  • 1 teaspoon cream of tartar

Tres Leches Soak:

  • 1 cup (227g) unsweetened almond milk
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk

To Assemble:

  • 1 cup (340g) apricot jam or marmalade
  • 1 cup (114g) slivered almonds, lightly toasted and chopped
  • All of the Tres Leches Soak from above

Topping:

  • 2 cups (454g) heavy cream
  • 1/4 cup (28g) confectioners’ sugar
  • 2 teaspoons lime zest

Instructions

  • Preheat the oven to 350°F. Lightly grease two 9″x13″ pans; line with parchment and grease the parchment. If you only have one 9”x13” pan, you will need to bake the batter in two batches.

To make the cake:

  • In a medium bowl, combine the flours, baking powder, baking soda and salt. Set aside.
  • In a large bowl, whisk the egg yolks until creamy and pale. Add the oil, almond milk, and almond extract and continue whisking to combine. Fold the dry ingredients into the egg yolk mixture and mix gently until completely combined.
  • In a separate large bowl, using a whisk or a mixer with the whisk attachment, combine the egg whites and cream of tartar and whip until soft peaks form. Slowly add the sugar and continue whipping until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture, stirring until no streaks of white show.
  • Divide the batter among the two pans (about 560 grams per pan), gently smoothing the top. Bake for 20 to 22 minutes until a toothpick comes out moist but not wet. Remove the cakes from the oven and let cool completely.

To make the tres leches soak:

  • Whisk together the almond milk, evaporated milk, and sweetened condensed milk. Set aside until you are ready to assemble the cake.

To assemble the cake:

  • Once the cakes have cooled to room temperature, transfer one 9”x13” layer to a large serving platter. You can also assemble and serve the cake from a clean 9”x13” pan if you don’t have a large platter.
  • Poke the cake all over with a fork, and slowly pour on about a cup of the tres leches soak, then spread the apricot jam over the surface. Sprinkle the toasted, chopped almonds over the jam. Place the second 9”x13” layer on top of the first layer and again, poke the cake all over with a fork.
  • Slowly pour half of the remaining tres leches soak over the cakes. Let the liquid seep in for 10 to 15 minutes. Pour the remaining tres leches soak over the cakes, cover, and place in the refrigerator for at least 8 hours, or overnight.

To make the topping:

  • When ready to serve the cake, whip the cream, confectioners’ sugar and lime zest until the cream holds a medium peak. Spread over the top of the cake and serve.
  • Refrigerate any leftover cake, covered, for up to a week.

Notes

Pastel de Tres Leches con Almendras

Flaky Round Empanadas with Piloncillo

Posted on by Pati Jinich
flaky round empanadas with piloncillo
Print Recipe
4.63 from 8 votes

Flaky Round Empanadas with Piloncillo

Flaky Round Empanadas with Piloncillo recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Prep Time15 minutes
Cook Time20 minutes
Resting Time2 hours 30 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cookies, coyotas, Empanadas, Mexico, pati’s mexican table, piloncillo, Sonora, Sonoran
Servings: 12 coyotas
Author: Pati Jinich

Ingredients

For the starter:

  • 1/2 cup lukewarm water
  • 1 tablespoon grated piloncillo or dark brown sugar
  • 1 scant tablespoon active dry yeast 1/4 ounce, or 1 package
  • 1/2 cup all purpose flour

For the dough:

  • 1/4 cup water
  • 3 cups all purpose flour
  • 1/2 teaspoon kosher or sea salt
  • 1 cup unsalted butter at room temperature and cut into 1/2-inch pieces (may use half vegetable shortening and half butter, or may use all vegetable shortening)

For the filling:

  • 1/2 pound grated piloncillo or dark brown sugar about 1 3/4 cups
  • 2 tablespoons all purpose flour

Instructions

To prepare the starter:

  • Combine the lukewarm water, 1 tablespoon piloncillo or dark brown sugar, and the yeast in the bowl of a stand mixer and whisk together until the yeast has dissolved. Whisk in the 1/2 cup flour and combine well. Cover and place in a warm, draft-free spot until foamy and bubbling, about 1/2 hour.

To make the dough:

  • Add the 1/4 cup water, the 3 cups flour, salt, and butter to the starter and place the bowl on the stand mixer fitted with the dough hook. Turn on low speed and as soon as the ingredients are blended together turn the speed to medium. Beat for 5 to 6 minutes, until the dough gathers around the dough hook, slaps against the bowl and is very smooth.
  • Remove the dough and shape into a ball. Butter one or two baking sheets. Divide the dough into three equal pieces, then divide each of these pieces into 8 equal pieces (24 in all). Roll each of the small pieces into a ball and place on the buttered baking sheet or sheets. Cover with a clean kitchen towel and place in a warm, draft free area of your kitchen for at least an hour and up to 2 hours.
  • Arrange your oven racks in the lower and upper thirds, and preheat to 375°F. Cover two baking sheets with parchment.
  • Using a rolling pin, roll out each ball into a 5-inch tortilla-like round, about 1/8-inch thick. If you want perfect rounds you can trim your rolled out rounds with a 4 1/2- to 5-inch cookie cutter.

To make the filling:

  • In a bowl, combine the grated piloncillo or dark brown sugar with the 2 tablespoons flour and mix well.
  • Spoon 2 tablespoons filling onto the center of twelve of the dough rounds. Cover with the other 12 rounds and press together well to seal. Go around the edges with a fork and press to seal and also to decorate. Make a small hole in the center of each coyote with the tip of a small knife, or gently cut an approximately 1/2-inch line through the top dough, taking care not to cut through to the bottom round. Place six coyotas on each parchment covered baking sheet.
  • Bake in the oven for 20 to 22 minutes, switching the sheet trays front to back and upper to lower halfway through, until golden brown and filling is bubbling and bursting out of the hole or cut line on top.
  • Remove from the oven and let cool.
  • Once completely cooled, keep covered.

Notes

Coyotas

Peanut Butter and Jelly Grape Galette

Posted on by Pati Jinich
peanut butter and jelly grape gallete
Print Recipe
4.20 from 5 votes

Peanut Butter and Jelly Grape Galette

Peanut Butter and Jelly Grape Galette recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Prep Time15 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: French, Mexican
Keyword: crust, galette, grapes, jelly, Jellyberries, Mexico, pati’s mexican table, peanut butter, Peanuts, tart, tarta
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

For the crust:

  • 1 1/4 cups all purpose flour plus more to work the dough
  • Pinch kosher or sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (1/2 cup) cold unsalted butter diced
  • 1/4-1/3 cup cold water

For the galette:

  • 4 cups Jellyberries Grapes or red seedless grapes, about one bunch
  • 1 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • Juice and zest of 1 lemon about 1/4 cup juice
  • Pinch kosher or sea salt
  • 2 tablespoons cornstarch
  • 1/2 cup roasted, salted peanuts coarsely chopped
  • 1 egg lightly beaten
  • 1/4 cup turbinado sugar

Topping:

  • 1/2 cup smooth peanut butter
  • 1/4 cup confectioners’ sugar
  • 1 1/2 cups heavy whipping cream divided
  • 2 tablespoons salted, roasted peanuts chopped

Instructions

To prepare the crust:

  • Place the flour, salt, granulated sugar and diced cold butter in a food processor. Pulse a few times, until the mixture looks like a coarse meal. Add the cold water while pulsing again a few times until the dough starts to come together and becomes more moist. Turn out of the food processor and gather into a ball. Lightly dust your countertop with flour, and knead the dough 3 to 4 times until it comes together. Shape into a large, flat disk, wrap in plastic wrap and refrigerate until firm, about an hour.

To make the galette:

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper and remove the dough from the refrigerator.
  • In a large bowl, add the grapes, vanilla, granulated sugar, lemon zest and salt. In a small bowl mix the lemon juice and cornstarch together, then add it to the grape mixture. Stir to combine and set aside.
  • Sprinkle your work surface and rolling pin with flour and roll the dough out into about a 14-inch circle.
  • Carefully transfer the dough to the lined baking sheet. Spread the 1/2 cup of chopped peanuts onto the dough in a single layer, leaving a 2-inch border. Spread the grape mixture on top of the peanut layer. Fold up the sides of the dough to create a slightly overlapping, pleated crust of about 2 inches over the fruit. Brush the dough with the egg and sprinkle with the turbinado sugar (pressing the sugar into the crust a little with your hands).
  • Bake for 45-50 minutes until the crust is golden brown and the filling is bubbling. Remove from the oven and transfer to a cooling rack to cool for 10-15 minutes.

To make the topping:

  • While the galette is cooling, make the topping. In a large bowl stir the peanut butter and confectioners’ sugar with 1/2 cup of the heavy cream until completely smooth and combined. Pour in the remaining heavy cream and beat with an electric mixer until soft peaks form.
  • Cut the cooled galette into wedges and top with peanut butter whipped cream. Sprinkle around the 2 tablespoons of chopped peanuts.

Notes

Tarta de Uvas con Crema de Cacahuate

Chickpea Poundcake

Posted on by Pati Jinich
Chickpea Poundcake
Print Recipe
3.88 from 8 votes

Chickpea Poundcake

Chickpea Poundcake recipe from Pati’s Mexican Table Season 8, Episode 12 “Home Cooking Sinaloa Style”
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Mexican
Keyword: banana, canela, ceylon, chickpeas, cinnamon, garbanzo beans, poundcake, whipped cream
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

For the poundcake:

  • 1 cup (2 sticks) unsalted butter plus more for greasing the pan
  • 1 cup granulated sugar
  • 1/2 teaspoon ground canela or true cinnamon
  • 6 eggs separated into yolks and whites
  • 1 cup cooked chickpeas rinsed and pureed*
  • 1/2 cup all-purpose flour plus more to flour cake pan
  • 2 teaspoons baking powder
  • Pinch kosher or sea salt

For the banana and whipped cream topping:

  • 1 cup heavy whipping cream
  • 5 tablespoons confectioners’ sugar divided
  • 1/2 teaspoon ground canela or true cinnamon
  • 2 tablespoons unsalted butter
  • 2 bananas peeled and sliced into thick rounds

Instructions

To make the poundcake:

  • Set a rack in the middle of the oven and preheat to 350°Line a 9-inch round cake pan with parchment paper, then grease the bottom and sides with butter and sprinkle with flour, shaking off any excess flour.
  • In the bowl of a mixer set with the paddle attachment, beat the butter on medium speed until soft and creamy, a couple minutes. Incorporate the sugar and cinnamon and continue beating until well mixed and fluffy, a few minutes more. Add the egg yolks and pureed chickpeas and continue beating.
  • In a small bowl, combine the flour, baking powder, and salt. Add into the mixer and continue beating until well incorporated and you have a homogenous batter.
  • In another bowl, whisk the egg whites until they hold stiff peaks, or do it in the mixer in a clean bowl using the whisk attachment. Fold the egg whites into the chickpea batter gently, until completely incorporated.
  • Pour into the prepared cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the middle comes out moist but not wet. Cool for at least 10 minutes before removing from the pan. Invert from the cake pan onto a plate, then invert from the plate onto a platter so the cake is right side up.

To make the banana and whipped cream topping:

  • Whip the heavy whipping cream along with the 3 tablespoons confectioners’ sugar until it holds stiff peaks.
  • In a small bowl, combine the 2 remaining tablespoons confectioners’ sugar with the cinnamon.
  • Melt the butter in a large nonstick skillet over medium-high heat. Add the banana slices and cook on one side until caramelized and brown, about 2 minutes. Flip and brown on the other side. Keep warm until ready to serve.
  • Serve a slice of cake with the browned bananas and a dollop of the whipped cream. Shake the cinnamon and confectioners’ sugar mixture on top using a small sieve or fine-mesh strainer to sprinkle evenly.
  • *Note: When rinsing the chickpeas, remove as much of the outer skin as possible, as this creates a smoother puree.

Notes

Panqué de Garbanzo

Dulce de Leche Flower Sugar Cookies

Posted on by Pati Jinich
Dulce de Leche Flower Sugar Cookie Sandwich
Print Recipe
3.40 from 10 votes

Dulce de Leche Flower Sugar Cookies

Dulce de Leche Flower Sugar Cookies recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cookies, Dulce de Leche, pati’s mexican table, vanilla
Servings: 30 sandwich cookies
Author: Pati Jinich

Ingredients

  • 1 pound unsalted butter at room temperature, sliced, plus more to grease baking sheets
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 8 cups all-purpose flour
  • 2 tablespoons baking powder
  • Pinch kosher or sea salt
  • 1 cup whole milk
  • 1 1/2 cups white coarse sugar or sugar crystals
  • 1 cup cajeta or dulce de leche homemade or store-bought

Instructions

  • In the bowl of a mixer, beat the butter along with the granulated sugar at medium speed for a couple minutes until smooth, creamy, and puffed up. Add the vanilla and the eggs one at a time, beating until well incorporated.
  • In a bowl combine the flour, baking powder, and salt.
  • With the mixer running at low speed, add the flour mixture and milk in multiple additions, alternating between the two. Continue beating until well incorporated and you have a homogenous dough. Turn off mixer and gather dough into a ball.
  • Preheat oven to 350°F with the two racks set in the lower and upper thirds. Pour the sugar crystals onto small plate and grease a couple non-stick baking sheets with butter.
  • Use your hands to make small balls of dough of about 1 1/2- to 2-inches. Flatten slightly and cut 5 short lines around the edge of the disk with scissors, as if making petals, without cutting all the way into the center. Press down gently in the center to make a flower shape. Then flip over and press the top into the sugar crystals and then place right side up on the baking sheet. Repeat with all the dough balls, leaving about an inch of space between the cookies on the baking sheet.
  • Bake cookies for 30 to 32 minutes, until cooked and barely beginning to brown around the edges. Remove from the oven and let them cool on a cooling rack.
  • Once cool, make sandwiches with a couple teaspoons of cajeta or dulce de leche in between of two cookies with the sugar side facing outwards.

Notes

Bizcotela Vestida

Flan Napolitano

Posted on by Pati Jinich
Flan Napolitano
Print Recipe
4.91 from 11 votes

Flan Napolitano

Flan Napolitano recipe from Pati’s Mexican Table Season 8, Episode 11 “Flan Napolitano”
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: Mexican
Keyword: cream cheese, custard, evaporated milk, flan, pati’s mexican table, Sweetened Condensed Milk, vanilla
Servings: 8 individual flans
Author: Pati Jinich

Ingredients

  • 1 and 1/4 cups granulated sugar
  • One 14- ounce can sweetened condensed milk
  • One 12- ounce can evaporated milk
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 4 ounces (or 1/2 cup) cream cheese

Instructions

  • Preheat oven to 350°Position rack in the middle of the oven.
  • Heat the sugar in a medium saucepan over medium-high heat. Swirl occasionally, but do not stir. Cook until the sugar is melted and turns to caramel, about 5 to 7 minutes. Pour the caramel evenly into eight 6-ounce ramekins. Let the caramel cool slightly while you make the batter.
  • Add the sweetened condensed milk, evaporated milk, eggs, vanilla, and cream cheese to a blender and puree until smooth. Pour the mixture into the ramekins with the caramel, dividing it evenly among them.
  • Place the filled ramekins into a roasting pan. Pour boiling water into the roasting pan filling to about halfway up the sides of the ramekins — making sure not to get any water in them. Cover the whole pan tightly with aluminum foil and very carefully and evenly lower into the oven, as to not splash the water. Bake for 45 to 50 minutes, or until the flan has set.
  • Very carefully take the baking pan out of the oven to not splash the water. Also, be careful removing the foil as there will be hot steam escaping. Use tongs or an oven mitt to remove the flans from the roasting pan (the ramekins will be hoand allow to cool to room temperature. Transfer to the refrigerator and chill for at least a couple hours. They will keep for up to 1 week.
  • Once the flan has chilled, run a wet knife around the rim to loosen it from the ramekin. Invert the ramekin onto a plate and let the flan slide out onto the plate, caramel side up. Repeat with remaining flans. Serve cold.

Notes

Classic Creamy Flan

Traditional Capirotada with Mango and Plantains

Posted on by Pati Jinich
Traditional Capirotada with Mango and Plantains
Print Recipe
4.38 from 8 votes

Traditional Capirotada with Mango and Plantains

Traditional Capirotada with Mango and Plantains recipe from Pati’s Mexican Table Season 8, Episode 7 “Jinetes, Adventure in the Mountains”
Prep Time15 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: baguette, banana, bolillo, bread, brown sugar, canela, capirotada, ceylon, cinnamon, cloves, cotija cheese, mango, pati’s mexican table, Peanuts, piloncillo, Plantains, raisins, star anise, telera
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 6 tablespoons unsalted butter divided
  • 5 to 6 bolillos teleras or Portuguese buns, or 1 large baguette cut into 1-inch slices
  • 1 pound piloncillo grated, or substitute for 2 cups packed dark brown sugar
  • 1 stick canela ceylon or true cinnamon
  • 1 whole star anise
  • 3 whole cloves
  • 1/4 cup raisins
  • 2 quarts (or 8 cups) water
  • 1 tablespoon vegetable oil
  • 3 ripe plantains peeled and cut into 1/2-inch diagonal slices (about 3 cups)
  • 1 to 2 large ripe mangoes peeled and sliced (about 2 cups)
  • 1 cup finely crumbled or grated queso Cotija
  • 2/3 cups roasted peanuts
  • Confectioners’ sugar for serving

Instructions

  • Place racks on upper and lower thirds of the oven and preheat to 350°F.
  • Melt 4 tablespoons of the butter in a small pan. Brush the surface of two large baking sheets with some of the melted butter and place the bread slices onto the buttered baking sheets in a single layer. Use the remaining butter to brush on top of the bread slices. Bake for 20 minutes until golden brown on the bottom and remove from the oven.
  • In a medium saucepan, place the piloncillo, cinnamon, star anise, cloves, and raisins, cover with the 8 cups of water, and set over medium-high heat. Once it comes to a simmer, stir occasionally, and let simmer for 30 minutes or until reduced by half. Turn off the heat. With a slotted spoon, remove the cinnamon stick, star anise, and, cloves and discard. Set the piloncillo syrup aside.
  • Add 1 tablespoon butter and 1 tablespoon oil to a large saute pan set over medium-high heat. Once the pan is hot, cook the plantain slices in a couple batches for about a minute per side, or until golden brown on both sides. Place the browned plantains on a paper towel covered plate and set aside.
  • Use the remaining tablespoon of butter to grease a 9×13-inch baking dish. Add a third of the bread to make the first layer covering the bottom of the baking dish. Distribute all around half of the plantains, half of the mango, half of the Cotija, and half of the peanuts. Pour on about a third of the piloncillo syrup. Start another layer, adding a third of the bread and the remaining half of the plantains, mango, Cotija, and peanuts. Pour another third of the syrup, trying to get all of the raisins in. Finally, cover with the remaining third of the bread and pour the rest of the syrup on top. Cover with aluminum foil.
  • Set oven rack in the middle of the oven. Bake the capirotada for 25 minutes, then remove it from the oven, carefully uncover, and press down with a spatula so it all bakes in the syrup. Cover again with aluminum foil and return to the oven. After another 25 minutes, carefully remove the foil, and bake for about 10 minutes more so the top browns. Cool slightly before serving and sprinkle with confectioners’ sugar.

Notes

Capirotada con Mango y Plátano Macho

Guava Pie

Posted on by Pati Jinich
Guava Pie
Print Recipe
3.70 from 10 votes

Guava Pie

Guava Pie recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cream cheese, Dulce de Leche, guava, Maria Cookies, pati’s mexican table, pecans, Pie, whipped cream
Servings: 2 pies
Author: Pati Jinich

Ingredients

For the crust:

  • 3 1/3 cups (about 10 ounce) crumbled Maria cookies
  • 1 1/2 sticks (12 tablespoons) unsalted butter

For the filling:

  • 1 envelope (about 7 grams or .25 ounce) unflavored gelatin
  • 2 tablespoons water
  • 1 pound (about 2 cups) cream cheese
  • 2 cups plus 2 tablespoons heavy whipping cream
  • 3 tablespoons granulated sugar

For the topping:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 4 cups fresh guava cleaned and diced
  • 1/2 cup roughly chopped pecans
  • Cajeta or dulce de leche homemade or store-bought

Instructions

To make the crust:

  • Set rack in the middle of the oven and preheat to 350°F.
  • Place the crumbled cookies in a medium bowl. Melt the butter over low heat, pour over the crumbled cookies, and mix well. Split the mixture between two pie molds and press into the bottom and sides of the molds to form a crust. Bake for 18 minutes until set and golden, then remove from oven and let cool.

To make the filling:

  • In a small bowl, combine the gelatin with the water. Let it puff up and rehydrate, then mix until diluted. If the gelatin won’t dissolve completely, you may want to place over a water bath for a minute or two.
  • Fit a mixer with the whisk attachment and whip the cream cheese on medium speed for a couple minutes to soften. Incorporate the heavy whipping cream and sugar, continue beating until well mixed and it holds steady and hard peaks, as if you were making whipped cream, being careful not to over beat.
  • Reduce speed to low, add the rehydrated gelatin and mix just until it is all incorporated, puffed up and uniform.
  • Turn out into the cooled pie crusts and chill for at least an hour.

To make the topping:

  • Combine the sugar and water in a small saucepan and set over medium heat, once it comes to a simmer, cook for 3 minutes until the sugar dissolves, making a simple syrup. Remove from heat and let cool.
  • Place the guava in a bowl, pour the cooled simple syrup over it, and mix well. Strain the guava in a colander for a few minutes to drain off excess simple syrup.
  • Top the chilled pies with the guava, sprinkle pecans all around, and drizzle with cajeta.

Notes

Pay de Guayaba del Restaurante Panamá, recipe courtesy of Chef Luis Osuna and Chef Olivia Vidaurri

Cuatro Leches Cake with Plums and Apricots

Posted on by Pati Jinich
Cuatro Leches Cake with Plums and Apricots
Print Recipe
4.43 from 7 votes

Cuatro Leches Cake with Plums and Apricots

Cuatro Leches Cake with Plums and Apricots, a type of tres leches cake with not one but four milks, recipe from Pati’s Mexican Table Season 8, Episode 3 "South by South of the Border with Vivian Howard"
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Dessert
Cuisine: American, Mexican
Keyword: apricot, Cajeta, cake, evaporated milk, milk, pati’s mexican table, plums, Sweetened Condensed Milk, whipped cream
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 8 eggs separated
  • 1/2 cup vegetable oil
  • 1 1/4 cups whole milk divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour extra to flour pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 1/2 cups Cajeta or Dulce de Leche
  • 6 plums pitted and thinly sliced (about 2 cups)
  • 6 apricots pitted and thinly sliced (about 2 cups)
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners sugar
  • Unsalted butter to butter pans

Instructions

  • Set oven rack in the middle of the oven and preheat to 350°Butter and flour two 9×13” baking pans.
  • In a large bowl, whisk the egg yolks until creamy, thickened and intensely yellow. Incorporate the oil, 1/4 cup of the milk, and vanilla and continue beating until well mixed. In another bowl, combine the flour, baking powder, baking soda, and salt.
  • In another large bowl, with a hand mixer or a whisk, beat the egg whites until they hold soft peaks, add the sugar and continue beating until they hold stiff peaks. Taking turns, with a rubber spatula, gently fold the flour mixture and the beaten egg whites into the yolk mixture until well incorporated. Scrape the mixture onto the two prepared pans.
  • Bake for 22 to 24 minutes until a toothpick comes out moist but not wet. Remove the cakes from the oven and let cool.
  • Meanwhile, make the milk mixture in a bowl by combining the sweetened condensed milk, evaporated milk, and the remaining 1 cup whole milk. Mix well with a whisk.
  • Once cakes cool to room temperature, poke holes in both cakes with a toothpick or fork. Pour half the milk mixture onto one of the cakes. Let the milks seep in for at least 10 minutes.
  • Drizzle the cajeta or dulce de leche all over the wet cake and place on all the sliced plums and apricots. Top with the second cake. Pour the rest of the milk mixture on top and let it soak up the sauce. Cover with plastic wrap and place in the fridge until ready to eat.
  • When ready to eat, whip the heavy cream with the confectioners’ sugar until stiff peaks form. Spread the whipped cream over the cake and serve.

Notes

Pastel de Cuatro Leches con Ciruelas y Chabacanos

Dulce de Leche Chocolate Pecan Pie

Posted on by Pati Jinich

Thanksgiving has become my favorite American holiday.

Though when I first arrived to the US, more than 20 years ago to Texas, I had never heard of the celebration. I was a bit perplexed as to why people where roasting turkeys so early in the year (in Mexico turkey is a Christmas tradition). Now, I totally get it.

I love how everything seems to stop and be put on hold. I love how attention shifts almost entirely to food and the kitchen takes center stage. I love the intense emotions that surround the holiday. I love the time of year. And, since Alan left for college, I love that our family will all be together for a few days, mostly eating.

I especially love how Thanksgiving opens the door to celebrate the contributions that immigrants have historically brought to the American table. Now, more than ever, this is deeply meaningful to me.

I love how Thanksgiving embraces and holds onto to classic recipes and traditions that have been passed down through generations. But I also love how it welcomes new and surprising additions that complement the rest.

In that spirit, I created a Dulce de Leche Caramel Cinnamon Chocolate Pecan Pie.

I had never tasted pecan pie before moving to the US. And then about a decade ago, my dear friend Debra introduced us to her dark chocolate version of pecan pie… which we devoured so fast that she started bringing, not one, but two each year. Last year, I told her I was tempted to make it a bit more outrageous and decadent by incorporating Dulce de Leche Caramel to that super gooey filling.

Dulce de leche caramel, or Mexican cajeta, is an iconic ingredient in Mexican kitchens. We Mexicans are crazy about it. Made from goats’ milk, rather than cows’ milk, as in some other countries, it is also made in a traditional way – cooked down slowly as layers of flavor build into each other in a single product. It’s so good you can eat it with a spoon, or top your bananas or apples with it.

Pati measuring the Coronado Dulce de Leche Caramel

In this recipe, dulce de leche caramel makes for a more gooey, more sticky, more chewy filling with a rich, deep and intrinsic rustic caramel taste. The pecans have a better cushion to sit on and be coated in. The chocolate chunks can shine even more.

[embedyt] https://www.youtube.com/watch?v=8b38KOrEUnY[/embedyt]

Below is the recipe, and above is a video clip from an upcoming episode of the new season, where I make it. And we all eat it. We are going to be making it again for our Thanksgiving table, and my hopes are that you will give it a try too…

Dulce de Leche Caramel Chocolate Pecan Pie
Print Recipe
4.13 from 8 votes

Dulce de Leche Chocolate Pecan Pie

In this pecan pie recipe, dulce de leche caramel or cajeta makes for a more gooey, more sticky, more chewy filling with a rich, deep and intrinsic rustic caramel taste. The pecans have a better cushion to sit on and be coated in. The chocolate chunks can shine even more.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cajeta, Caramel, Chocolate, Dulce de Leche, Pecan, Pie, Thanksgiving
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the crust:

  • 1 1/4 cups all-purpose flour plus more to work the dough
  • Pinch of kosher or sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (or 1/2 cup) cold unsalted butter diced
  • 1/4 cup cold water

For the filling:

  • 3 eggs
  • 1 cup Dulce de Leche or Cajeta
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 4 tablespoons unsalted butter melted
  • 1/2 teaspoon kosher or sea salt
  • 2 cups (or 8 ounces) pecan halves coarsely chopped
  • 2 ounces (or 1/3 cup) chopped bittersweet chocolate

Instructions

To prepare the crust:

  • Place the flour, salt, sugar and diced cold butter in a food processor. Process a few times, until the mixture looks like a coarse meal. Add the cold water and process again a few times. The dough should become more moist. Turn out of the food processor and gather into a ball. Lightly dust your countertop with flour, and knead the dough 3 to 4 times until it comes together. Shape into a flat ball, wrap in plastic wrap and refrigerate for until firm, about an hour.

To prepare the filling:

  • In a bowl, beat the eggs with a whisk until foamy. Incorporate the Dulce de Leche, brown sugar, corn syrup, melted butter and salt and whisk until it is well blended. Add the chopped pecans and chocolate and mix well.

To assemble the pie:

  • Set an oven rack in the middle of the oven and preheat to 375 degrees Fahrenheit. Remove the dough from the refrigerator. Lightly dust your countertop, hands and a rolling pin with flour. Roll out the dough into about an 11” to 12” round. Place it in a pie mold, pressing the bottom and sides into the mold and crimp the edge on top.
  • Pour the filling into pie crust. Cover the pie loosely with aluminum foil and place in the oven. Bake for 55 minutes, or until the pie is set and edges have lightly browned. Remove from the oven and let cool before serving.

Video

Notes

Pay de Dulce de Leche y Chocolate con Nuez

Mexican-Style Rice Pudding

Posted on by Pati Jinich

Mexican-Style Rice Pudding
Print Recipe
4.67 from 12 votes

Mexican-Style Rice Pudding

Mexican-Style Rice Pudding from Pati’s Mexican Table, Season 7, Episode 3 "Ensenada’s Epic Seafood"
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cinnamon, pati's mexican table, rice pudding
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

  • 1 cup white rice
  • 2 cups water
  • 4 cups milk
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Full rind of an orange
  • 1 cinnamon stick about 2” long
  • 1/4 teaspoon kosher or sea salt
  • 3 tablespoons sugar or more to taste
  • 1/4 cup raisins optional
  • Fresh fruit such as berries optional
  • Whipped cream optional
  • Ground cinnamon to taste to sprinkle on the end optional
  • Chocolate syrup optional

Instructions

  • Place the rice in a thick saucepan, cover with the water and place over medium heat. Once it comes to a boil, simmer for 5 minutes. Incorporate the milk, the sweetened condensed milk, vanilla extract, rind of an orange, cinnamon stick, salt and sugar.
  • As soon as it starts simmering, reduce the heat to low. Once the rice is cooked through and soft, anywhere from 35 to 40 minutes, turn off the heat. If you wish to add raisins, do so at this point.
  • There should still be a considerable amount of liquid in the pot. Once the rice cools down, it will puff up and the liquid will be further absorbed.
  • You can serve the arroz con leche with fresh fruits such as berries, whipped cream, sprinkled ground cinnamon, or for a more over the top concoction, with chocolate syrup!

Notes

Arroz con Leche

Dulce de Leche Banana Bread

Posted on by Pati Jinich

Dulce de Leche Caramel Banana Bread
Print Recipe
4 from 7 votes

Dulce de Leche Banana Bread

Dulce de Leche Banana Bread from Pati’s Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: American, Mexican
Keyword: banana bread, Cajeta, Dulce de Leche, pati's mexican table
Servings: 8 to 10 Servings
Author: Pati Jinich

Ingredients

  • 1/2 cup (or 1 stick) unsalted butter at room temperature plus more to grease the pan
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 ripe bananas peeled, sliced and completely mashed
  • 1/2 cup Dulce de Leche or Cajeta
  • 1/4 cup boiling water
  • For garnish confectioners' sugar

Instructions

  • Place rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Grease a 9”x5” nonstick loaf pan with butter.
  • In the bowl of a standing mixer, set with the paddle attachment, beat the butter at medium speed until light and fluffy, about 3 to 4 minutes. Add the brown sugar and granulated sugar and continue beating until smooth. Add the eggs and vanilla and continue beating for a couple minutes.
  • In a bowl, combine the flour, baking soda, baking powder and salt. Reduce the mixer speed to low, and add the flour mixture ¼ cup at a time. Continue beating until well incorporated. You will have a very dry batter.
  • Remove a third of the batter and set aside in a separate bowl. Add the mashed bananas to the remaining batter in the mixer bowl and continue beating until the batter is fluffy and mixed. Pour the banana batter into the prepared pan.
  • Rinse the mixer bowl and paddle attachment. Add the reserved batter and the Dulce de Leche to the mixer bowl and beat at medium speed, for a minute, until blended. Reduce speed, pour in the boiling water and continue beating until completely smooth. Pour the dulce de leche caramel batter in the pan over the banana batter.
  • Place in the oven and bake for an hour, until the top is puffed up, golden brown and a toothpick comes out moist but not wet on a corner of the bread. Remove from the oven, let cool and flip out of the pan onto a platter. Garnish with confectioners’ sugar. Once it has cooled completely, cover it, so it retains and even gains more moisture.

Notes

Pan de Plátano con Dulce de Leche

Mango Lime Tart

Posted on by Pati Jinich

Mango Lime Tart
Print Recipe
4.25 from 8 votes

Mango Lime Tart

Mango Lime Tart from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American, Mexican
Keyword: coconut, mango, pati's mexican table, Pie, tart
Servings: 8 Servings
Author: Pati Jinich

Ingredients

  • 6 ounces Maria Cookies ground to a fine crumb about 2 cups cookie crumbs
  • 8 tablespoons unsalted butter melted
  • 1/2 cup granulated sugar divided
  • 1/2 teaspoon kosher or sea salt
  • 1 large ripe mango peeled, cored and cut into chunks (about 1-1½ cups)
  • 1/3 cup freshly squeezed lime juice
  • 3 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1 cup heavy cream divided
  • 1/4 cup cream of coconut

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9” tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
  • Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
  • While tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
  • When ready to serve, remove the tart from the pan and top with the coconut whipped cream. Slice and serve.

Notes

Tarta de Mango y Limón

Chocolate Custards

Posted on by Pati Jinich

Jericalla Chocolate Custards
Print Recipe
3.58 from 7 votes

Chocolate Custards

Chocolate Custards, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Cook Time1 hour
Total Time1 hour
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, custard, Dessert, Jericalla, pati's mexican table
Servings: 10 Custards
Author: Pati Jinich

Ingredients

  • 5 cups whole milk
  • 1 tablespoon vanilla extract
  • 1 2- inch stick ceylon cinnamon or canela
  • 8 ounces semi-sweet chocolate broken or cut into small (1/4-inch) pieces
  • 9 egg yolks
  • 1 cup granulated sugar
  • Pinch of fine sea salt
  • 1 batch Blackberry, Mint and Lime Coulis (optional)

Instructions

  • Place the milk, vanilla extract and cinnamon stick in a medium saucepan and bring to barely a simmer over medium heat. Once it begins to bubble and simmer around the edges, reduce the heat to the lowest possible setting and simmer for 5 more minutes. Remove from the heat and set aside to cool. Once cool, remove the cinnamon stick.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the chocolate in the top part of a double boiler, or in a metal bowl set over a saucepan filled with 1 inch of water. Make sure that the bottom of the bowl is not touching the water. Bring the water to a simmer and melt the chocolate. Stir with a rubber spatula to make sure all of the chocolate is evenly melted.
  • In a medium bowl, using a whisk or fork, combine the egg yolks, sugar, and salt and whisk or beat until thickened and the color has gone from bright to pale yellow, about 1 minute (or count 60 Mississippi’s at your own leisure). Slowly whisk in the melted chocolate and combine thoroughly. A ladleful at a time, whisk in the cooled milk.
  • Fill a baking dish or roasting pan, large enough to accommodate ten 6-ounce ramekins or flan or custard molds, with ½-inch of hot water. Place the molds in the water bath. Using a ladle, carefully fill the molds with the custard up to about ¼-inch below the rims.
  • Carefully place the baking dish in the oven and bake for 40 minutes, or until the custard has begun to set. The top layer should be thick and resemble the top of a brownie. It should not be browned, although there can be a few small spots here and there.
  • Very carefully remove the pan from the oven and the ramekins from the water bath. The jericalla will jiggle and will look a bit runny under the thickened tops, like a thin pudding. They will thicken as they cool.
  • Serve at room temperature, or once cool, chill in the refrigerator and serve cold. Serve with Blackberry, Mint and Lime Coulis if you desire.
  • Variation: Some Mexican cooks brown or caramelize the top layer of their jericallas by briefly running them under a broiler (I prefer a top layer that thickens as it bakes but doesn’t brown). If you want the darker caramelized topping, place the custards under the broiler for 30 seconds after they have cooled.

Notes

Jericalla de Chocolate

Blackberry, Mint and Lime Coulis

Posted on by Pati Jinich

Blackberry, Mint and Lime Coulis
Print Recipe
4.50 from 6 votes

Blackberry, Mint and Lime Coulis

Blackberry, Mint and Lime Coulis, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Cook Time5 minutes
Course: Dessert
Cuisine: Mexican
Keyword: blackberry, coulis, Dessert, lime, mint, pati's mexican table, sauce
Servings: 1 cup, approximately
Author: Pati Jinich

Ingredients

  • 2 cups blackberries, rinsed and drained
  • 2 tablespoons granulated sugar or to taste
  • 2 tablespoons (about 16 large leaves) coarsely chopped mint leaves plus more for garnish
  • 1 teaspoon freshly squeezed lime juice or to taste

Instructions

  • Place the blackberries, sugar, and mint in a blender and puree until smooth. Pass the mixture through a fine strainer set over a bowl. Stir in the lime juice. Cover and refrigerate until ready to use.

Notes

Salsita de Zarzamora con Menta y Limón

Dulce de Leche Mousse

Posted on by Pati Jinich

Dulce de Leche Caramel Mousse
Print Recipe
4.43 from 7 votes

Dulce de Leche Mousse

Dulce de Leche Mousse from Pati’s Mexican Table Season 7, Episode 11 "New York"
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Dessert, Dulce de Leche, mousse, pati's mexican table, Recipe
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1/3 cup water
  • 1 envelope or about 1 tablespoon, unflavored gelatin granules
  • 1/2 cup whole milk
  • 1 cup Dulce de Leche or Cajeta
  • 1 cup heavy whipping cream
  • 1 cup diced fresh strawberries or berries of your choice optional for garnish

Instructions

  • Pour the water into a medium heatproof bowl and add unflavored gelatin. Stir and let it sit until the mixture puffs up, about 2 minutes. Fill a small saucepan, that can hold the heatproof bowl, with a couple inches of water and bring to a simmer. Place the bowl with gelatin on top, stirring occasionally, until gelatin completely dissolves, about 2 minutes. Remove from heat.
  • Add the milk and Dulce de Leche to a small saucepan set over medium heat. Stir until fully combined, about 1 to 2 minutes.
  • Pour the mixture into the bowl with the diluted gelatin and mix well. Set the bowl over an ice bath and let mixture cool and begin to set.
  • In a stand mixer, fitted with the whisk attachment, beat the heavy whipping cream until it holds soft peaks. Be careful not to overbeat.
  • Gently fold the cooled dulce de leche caramel mixture into the whipped cream until fully combined. Don’t overmix, so you won’t lose much volume. Pour the mixture into a 6 cup ring mold, bundt pan, or 6 individual ramekins (of 6 to 7 ounces). Cover with plastic wrap and chill for at least 2 to 3 hours before serving.
  • When ready to serve, remove mousse from refrigerator. If using a mold or bundt pan, invert the mousse onto a platter. Top with berries, if desired, or chocolate salami.

Notes

Mousse de Dulce de Leche

Chocolate Salami

Posted on by Pati Jinich

Chocolate Salami
Print Recipe
4.43 from 7 votes

Chocolate Salami

Chocolate Salami from Pati's Mexican Table, Season 7, Episode 11 "New York"
Cook Time10 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, James Beard House, Maria Cookies, pati's mexican table
Servings: 2 logs (serves 6 to 8 people)
Author: Pati Jinich

Ingredients

  • 8 ounces (or 225 grams) bittersweet chocolate
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup unsalted butter
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 5 egg yolks
  • 12 ounces Maria Cookies broken into small pieces
  • 1/2 cup pecans lightly toasted and coarsely chopped optional
  • confectioners' sugar optional

Instructions

  • In a double boiler set over simmering water, melt the chocolate and cocoa powder along with the butter. Remove from the heat, stir, and transfer the mix to a large heatproof bowl. Add the sugar and vanilla and combine with a spatula in a circular motion. Slowly add the egg yolks, one by one, mixing very well after each addition. Fold in the broken cookie chunks. If adding pecans, fold them all in as well. You will have a moist and chunky, rough looking mix.
  • Cut 2 pieces of waxed or parchment paper of about 15" length. Spoon half of the mixture onto each piece of paper. Shape them into logs with your hands and roll them in the paper to give them a salami shape of about 2" thickness. Having the paper cover makes it easy to give them a quick roll to give them a round shape. To finish, twist the ends of the paper in opposite directions.
  • Wrap each one in a layer of plastic wrap. Place them in the freezer for about 2 or 3 hours or until frozen.
  • If you wish, roll each log in confectioners’ sugar before slicing to make the slices resemble salami. Slice them as thin or thick as you like, while frozen, and serve.
  • Chocolate salami will keep in the freezer, tightly wrapped, for about 6 months. Remove from the freezer about 10 minutes before you want to slice it.
  • If you want to give them as gifts, you may want to buy colored paper to give them a festive feel. Though, I also like to use brown unbleached parchment paper - it gives them a deli style. In any case, if you traveled with them for a while, don't forget to tell your friends to place the chocolate salamis in the freezer or refrigerator as soon as you give it to them(!).

Notes

Salami de Chocolate

Tita Chelo’s Frosted Flake Cookies

Posted on by Pati Jinich

Tita Chelo’s Frosted Flake Cookies
Print Recipe
4 from 11 votes

Tita Chelo’s Frosted Flake Cookies

Tita Chelo’s Frosted Flake Cookies, from Pati’s Mexican Table Season 7, Episode 12 "Photographic Food Memories"
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cereal, cookies, Dessert, frosted flakes, pati's mexican table, Recipe
Servings: 20 Cookies
Author: Pati Jinich

Ingredients

  • 1 1/3 cups unsalted butter at room temperature
  • 1 1/4 cups granulated sugar
  • 3 eggs at room temperature, cracked into a small bowl
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 3 cups all-purpose flour plus an additional 1/4 cup for shaping the dough
  • 4 to 5 cups frosted flakes cereal of your choice

Instructions

  • In a stand mixer, fitted with the paddle attachment, whip the butter until soft and fluffy, about 2 minutes. Add the sugar 1/4 cup at a time, beating well after each addition.
  • Scrape down the sides of the bowl and the beaters. Add the eggs and continue beating until well mixed, another minute. Beat in the vanilla and salt. Add the flour 1/4 cup at a time, beating for a few seconds after each addition, and continue to beat until the flour is incorporated. The batter should be very smooth, homogenous and soft. Remove the bowl from the mixer.
  • Cover 2 large baking sheets with parchment paper. Preheat the oven to 325 degrees Fahrenheit and position the oven racks in the middle and bottom thirds.
  • Place 2 cups of frosted flakes on a large dinner plate or baking sheet and using your hands, squeeze and crumble the flakes to make them smaller, taking care not to grind them up completely. Place 1/4 cup flour on another plate and set it next to the plate with the frosted flakes, and have the parchment-covered baking sheets nearby.
  • Dust your hands with the flour on the plate and scoop up about 1/4 cup of dough. Roll it into a ball and flatten the ball slightly in your hands, then put it into the crumbled frosted flakes to “bread” the cookie. Gently press the ball of dough into the flakes as you add about a teaspoon of crumbs to the top, then press into a ¼-inch thick, 3- to 4-inch round. Transfer to the baking sheet and repeat with rest of the dough.
  • Bake 20 to 25 minutes, rotating the pans from top to bottom and front to back halfway through, until the cookies are light golden brown around the edges. Remove from the oven and allow to cool. Store in a tin or a jar.

Notes

Galletas de Zucaritas de la Tita Chelo 

Dulce de Leche Chocolate Pecan Pie

Posted on by Pati Jinich

Dulce de Leche Caramel Chocolate Pecan Pie
Print Recipe
3.88 from 8 votes

Dulce de Leche Chocolate Pecan Pie

Dulce de Leche Chocolate Pecan Pie, from Pati’s Mexican Table Season 7, Episode 13 "Mex’d Up American Regional Favorites"
Cook Time55 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, Mexican
Keyword: Cajeta, Caramel, Chocolate, cinnamon, Dessert, Dulce de Leche, Pecan, Pie, Recipe
Servings: 10 Servings
Author: Pati Jinich

Ingredients

For the crust:

  • 1 1/4 cups all-purpose flour plus more to work the dough
  • Pinch of kosher or sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (or 1/2 cup) cold unsalted butter diced
  • 1/4 cup cold water

For the filling:

  • 3 eggs
  • 1 cup Dulce de Leche or Cajeta
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher or sea salt
  • 2 cups (or 8 ounces) pecan halves coarsely chopped
  • 2 ounces (or 1/3 cup) chopped bittersweet chocolate

Instructions

To prepare the crust:

  • Place the flour, salt, sugar and diced cold butter in a food processor. Process a few times, until the mixture looks like a coarse meal. Add the cold water and process again a few times. The dough should become more moist. Turn out of the food processor and gather into a ball. Lightly dust your countertop with flour, and knead the dough 3 to 4 times until it comes together. Shape into a flat ball, wrap in plastic wrap and refrigerate until firm, about an hour.

To prepare the filling:

  • In a bowl, beat the eggs with a whisk until foamy. Incorporate the Dulce de Leche, brown sugar, corn syrup, melted butter and salt and whisk until it is well blended. Add the chopped pecans and chocolate and mix well.

To assemble the pie:

  • Set an oven rack in the middle of the oven and preheat to 375 degrees Fahrenheit. Remove the dough from the refrigerator. Lightly dust your countertop, hands and a rolling pin with flour. Roll out the dough into about an 11” to 12” round. Place it in a pie mold, pressing the bottom and sides into the mold and crimp the edge on top.
  • Pour the filling into the pie crust. Cover the pie loosely with aluminum foil and place in the oven. Bake for 55 minutes, or until the pie is set and edges have lightly browned. Remove from the oven and let cool before serving.

Notes

Pay de Dulce de Leche y Chocolate con Nuez  

Chocolate, Chocolate Chunk Banana Bread

Posted on by Pati Jinich

pati jinich chocolate chunk banana bread
Print Recipe
4.63 from 8 votes

Chocolate, Chocolate Chunk Banana Bread

Chocolate, Chocolate Chunk Banana Bread recipe from Pati's Mexican Table Season 6, Episode 11 "Juju’s Chocolate-Covered Life" 
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, Mexican
Keyword: banana bread, Chocolate, pati's mexican table
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup unsalted butter at room temperature plus more to butter pan
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 large ripe bananas peeled and mashed
  • 1/4 cup cream cheese
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour plus more to butter pan
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/4 cup boiling water
  • 2 tablespoons cocoa powder
  • 1/2 cup chocolate chunks or chocolate chips

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit, and set a rack in the middle. Butter and flour a 9x5-inch loaf pan, shaking off any excess flour.
  • In a stand mixer, set with the paddle attachment, beat the butter and sugar on medium speed until completely creamy and smooth, about 3 to 4 minutes. Add the egg and give it a minute to mix in. Add the bananas, cream cheese and vanilla, continue mixing for a minute.
  • Reduce the speed to low, add the flour, baking soda, baking powder and salt and continue beating for another 3 to 4 minutes, scraping down the sides if need be.
  • In a small bowl, combine the boiling water with the cocoa powder and stir until well mixed. Add to the mixer and beat for another couple minutes. Lastly, add the chocolate chunks and beat for another minute until fully incorporated.
  • Scrape into the prepared loaf pan, shake a few times to level the batter. Place into the oven and bake anywhere from 55 minutes to an hour, until a toothpick comes out moist but not wet, the top of bread has browned and is springy to the touch.
  • Remove from the oven and let cool. Run a butter knife along sides of the pan, turn out onto plate, and then flip onto serving platter, so it is right side up.

Notes

Panqué de Plátano y Doble Chocolate

Chocolate Crepe Tower

Posted on by Pati Jinich

Print Recipe
4.15 from 7 votes

Chocolate Crepe Tower

Chocolate Crepe Tower recipe from Pati's Mexican Table Season 6, Episode 11 "Juju's Chocolate-Covered Life"
Prep Time1 hour
Cook Time1 hour 30 minutes
Resting Time6 hours
Total Time8 hours 30 minutes
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: cake, Chocolate, Crepes, Dessert, Ganache
Servings: 14 to 18 servings
Author: Pati Jinich

Ingredients

For the crepes:

  • 1 cup melted unsalted butter plus more to grease the pan
  • 3 cups all-purpose flour
  • 6 large eggs
  • 3 large egg yolks
  • 3 cups whole milk
  • 1/3 cup granulated sugar
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 1/2 cups water

For the chocolate pastry cream:

  • 1/3 cup cornstarch
  • 4 cups whole milk divided
  • 1/2 cup heavy cream
  • 1 cup granulated sugar divided
  • 6 large egg yolks
  • 6 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 8 ounces (or 1 cup) dark or semi-sweet chocolate finely chopped

For the chocolate ganache:

  • 1/2 cup heavy whipping cream
  • 4 ounces bittersweet chocolate chopped

Optional garnishes:

  • 2 tablespoons confectioners' sugar for dusting
  • Sliced strawberries

Instructions

To make the crepes:

  • In a small saucepan, heat the butter over low heat until it melts.
  • Place the flour, eggs, egg yolks, milk, sugar, salt and melted butter in the blender and purée until smooth, about 10 seconds. Add the water and blend again until smooth. You can also mix the ingredients by hand, following the same order.
  • Place the batter in a container, cover and refrigerate for at least half an hour, or up to 12 hours. Once ready to make the crepes, whisk the batter well with a fork or a whisk.
  • Set a crepe pan or 7 1/2- to 8-inch nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about 1/4 cup of batter into it. Instead of working from the center to the sides, tilt the pan and pour the batter over one side and spread it as quickly as possible to the rest of the pan, so that it covers the entire surface.
  • Cook for about 25 seconds, until edges are cooked and begin to dry out and the bottom of the crepe is lightly browned. With a small spatula or fork, lift one edge of the crepe and turn it over quickly with your fingers. Cook the second side for about 15 seconds, or until it has lightly browned. Flip the crepe onto a plate.
  • Repeat with the rest of the batter. After 3 or 4 crepes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for each one. Stack the crepes on top of each other with the first/darker side down. You should have about 35 to 40 crepes.

To make the chocolate pastry cream:

  • In a small bowl, mix together the cornstarch and 2/3 cup of the milk. Using your fingers might be easiest. This creates a slurry to prevent lumps in your cream.
  • In a large pot over medium-high heat, bring the remaining milk, cream and 1/2 cup of the sugar to a simmer. In a medium bowl, whisk together the remaining 1/2 cup sugar and the egg yolks.
  • Ladle 1/2 cup of the simmering milk mixture into the eggs, whisking into the eggs while you pour in order to temper the eggs, so they won’t curdle. Once completely combined, pour the egg mixture into the pot with the milk mixture and add your cornstarch slurry. Stirring frequently, cook until mixture is thickened. Remove from the heat, stir in the butter, vanilla and chocolate, until it is all melted and combined. Set aside to cool until ready to use. If it will be more than a few hours, cover with plastic wrap and refrigerate until ready to use.
  • On a cake stand or serving platter, place a crepe and spread or pipe about 3 tablespoons of pastry cream onto the crepe. Repeat until all the crepes and cream are used up. Refrigerate the cake for at least 8 hours or overnight.

To make the chocolate ganache (make this after the cake has been refrigerated):

  • Place the chopped chocolate in a large heat-proof bowl. In a small saucepan, bring 1/2 cup cream to a boil. Pour the hot cream over the chocolate. Let it sit for 5 minutes undisturbed, then fold with a rubber spatula until the chocolate and cream are mixed completely.
  • Pour ganache onto the top of the refrigerated cake, letting it drip slightly down the sides. If desired, top with a dusting of confectioners’ sugar and serve with sliced strawberries.

Notes

Torre de Crepas de Chocolate

Tiger Pound Cake

Posted on by Pati Jinich

Pati Jinich tiger pound cake
Print Recipe
4.09 from 12 votes

Tiger Pound Cake

Tiger Pound Cake recipe from Pati’s Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, Chocolate, orange, pati's mexican table
Servings: 10 Servings
Author: Pati Jinich

Ingredients

  • 2 cups unsalted butter plus more to grease a 10 x 3.5 inch bundt pan
  • 2 1/2 cups granulated sugar
  • 3 cups all-purpose flour plus more to dust the bundt pan
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch kosher or coarse sea salt
  • 8 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1/2 cup boiling water
  • 1/2 cup cocoa powder
  • 2 tablespoons grated orange zest
  • 1 teaspoon almond extract
  • 1/2 cup freshly squeezed orange juice
  • Confectioners' sugar for dusting

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit. Butter a bundt pan and coat with flour, dusting off any excess flour.
  • In a stand mixer, beat the butter using the paddle attachment on medium-high speed until soft and creamy, anywhere from 2 to 3 minutes. Add the sugar and continue beating until fluffy and puffy.
  • Combine the flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the eggs with vanilla and sour cream.
  • Reduce the mixer speed to low, and take turns adding flour mixture and egg mixture. Continue beating until thoroughly combined, scraping down the sides with a rubber spatula if need be. Transfer 1/3 the dough to another bowl, leaving the remaining 2/3 of the dough in the mixer.
  • In a small bowl, thoroughly combine the hot water and cocoa. With a rubber spatula, fold the cocoa mixture into the 1/3 of the batter set aside in an extra bowl until thoroughly mixed. Set aside.
  • To the batter left in the mixer, add the orange zest, almond extract and orange juice, and beat until completely mixed.
  • With two ice cream scoops or measuring cups, alternate dropping the chocolate batter and the orange-almond batter into the bundt pan. When all the batter is in the pan, run a butter knife or a skewer through it to create the marbled look.
  • Bake the cake for 50 to 60 minutes, until springy to the touch, lightly browned and a toothpick inserted comes out moist, but not wet. Remove the cake from the oven and let cool.
  • Once cool, run a butter knife around the cake and invert onto a platter. Sprinkle with confectioners’ sugar and serve.

Notes

Panqué de Naranja y Chocolate

Overloaded Mexican Chocolate Milkshake

Posted on by Pati Jinich

Pati Jinich overloaded mexican chocolate milkshake
Print Recipe
5 from 6 votes

Overloaded Mexican Chocolate Milkshake

Overloaded Mexican Chocolate Milkshake recipe from Pati's Mexican Table, Season 6 Episode 11 "Juju’s Chocolate-Covered Life"
Cook Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, ice cream, milkshake, pati's mexican table
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 cups milk
  • 1 pint chocolate ice cream
  • 2 ounces Mexican chocolate plus more for garnish
  • 3 tablespoons Cajeta or dulce de leche divided
  • 4 chocolate graham crackers divided
  • Whipped cream for garnish

Instructions

  • To the jar of a blender, add the milk, ice cream, Mexican chocolate, 1 tablespoon of the cajeta or dulce de leche. Blend until smooth. Crumble two graham crackers into the jar and pulse a few times to combine.
  • Spread the remaining cajeta or dulce de leche on the remaining graham crackers and sandwich together. Break up into pieces and use for a garnish.
  • Split the milkshake between two glasses. Spoon a large dollop of whipped cream on top. Top with the graham cracker sandwich pieces and shave some Mexican chocolate on top.

Notes

Malteada de Chocolate Mexicano 

Chocolate and Almond Cake

Posted on by Pati Jinich

Pati Jinich almond and chocolate leche cake
Print Recipe
4.36 from 14 votes

Chocolate and Almond Cake

Chocolate and Almond Cake recipe from Pati's Mexican Table Season 6, Episode 6 “Women of Oaxaca"
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: almonds, cake, Chocolate, Sweetened Condensed Milk
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 1 cup unsalted butter
  • 6 ounces bittersweet chocolate
  • 4 large eggs
  • 1 14-ounce can, plus 1/4 cup, sweetened condensed milk
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch of kosher or coarse sea salt
  • 1/4 cup boiling water
  • Confectioners' sugar for dusting

Instructions

  • Preheat oven to 350 degrees Fahrenheit with the rack set in the middle. Butter a round 9-inch springform pan and cover bottom with parchment paper.
  • In a double boiler, melt the butter and bittersweet chocolate, stirring occasionally to blend. Keep an eye on it and turn off the heat as soon as it’s all melted.
  • In the jar of a blender, place the eggs and sweetened condensed milk. Puree until smooth. Incorporate the melted chocolate and puree again. Then add the almond flour, baking soda, baking powder, salt, and puree again. Lastly add the boiling water and puree again.
  • Pour the batter into the prepared cake pan and bake for 40 minutes, until top is fluffy and springy to the touch, and a toothpick comes out moist but not wet.

Notes

Pastel de Chocolate y Almendras

Burnt Milk Ice Cream with Animal Crackers

Posted on by Pati Jinich

Pati Jinich burnt milk ice cream with animal crackers
Print Recipe
4.50 from 6 votes

Burnt Milk Ice Cream with Animal Crackers

Burnt Milk Ice Cream with Animal Crackers recipe from Pati's Mexican Table Season 6, Episode 3 "A Queen in the Land of Gods"
Prep Time15 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: Mexican
Keyword: animal crackers, burnt milk, canela, ice cream, pati's mexican table
Servings: 1 generous quart
Author: Pati Jinich

Ingredients

  • 1 1/2 cups milk
  • 1/2 teaspoon vanilla extract
  • 1 stick ceylon cinnamon or canela
  • 3/4 cup sugar plus 2 tablespoons
  • 2 large eggs
  • 1 1/2 cups heavy cream
  • Animal crackers for garnish

Instructions

  • In a small saucepan set over medium heat, heat the milk, vanilla and cinnamon stick until a thin skin (called nata) forms on top and it barely begins to simmer, about 6 to 7 minutes. Don’t let it boil. Reduce to the lowest possible heat.
  • Meanwhile, in a medium saucepan, add 3/4 cups sugar and place over medium to medium-low heat. Let the sugar begin to dissolve, swirling around and moving the whole sauce pan occasionally, but not stirring, until the sugar melts into a caramel syrup, about 7 to 8 minutes. Remove from heat.
  • Immediately, remove the cinnamon stick from the milk mixture, and pour it in a very thin stream into the hot caramel, whisking as fast as you can to incorporate it. The caramel will react very aggressively, but you need to continue pouring the milk at a steady slow pace and whisking fast with determination until it is all well combined. If for any reason, any caramel hardened on the bottom of the pan, place back over medium heat and whisk until diluted. Remove from the heat.
  • In another bowl, whisk the eggs until thick and foamy. Add the remaining 2 tablespoons of sugar and continue to mix. In a very thin stream, and very slowly, alternate incorporating the caramel milk and the heavy cream into the eggs, whisking continuously until it is all incorporated.
  • Pour the mixture into your ice cream maker and follow the manufacturer’s instructions (in my ice cream maker, it takes about 1 hour 15 minutes). Eat right away or freeze until ready to serve.
  • Serve with whole or crumbled animal crackers.

Notes

Helado de Leche Quemada con Galletas de Animalitos

Natilla with Fresh Berries

Posted on by Pati Jinich

Pati Jinich natilla with fresh berries
Print Recipe
4.10 from 10 votes

Natilla with Fresh Berries

Natilla with Fresh Berries recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca" 
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Dessert
Cuisine: Mexican
Keyword: berries, canela, cinnamon, custard, natilla, pati's mexican table
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1 liter milk
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • 1 12-ounce can evaporated milk
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Ground ceylon cinnamon or canela optional for garnish
  • Berries of your choice for garnish

Instructions

  • In a large saucepan, combine the milk and vanilla. Place over medium heat and bring to a simmer.
  • Meanwhile, in a large bowl, beat the egg yolks with a whisk until thickened and the color has turned from bright yellow to pale yellow. Incorporate the evaporated milk, sugar and cornstarch, whisk until cornstarch has dissolved and the mixture is smooth and combined.
  • After about 15 minutes, the milk will begin to form a thin film on top (called nata) and start to come to a simmer. Remove from the heat at this point.
  • To temper the egg yolk mixture, constantly whisk the egg mixture while adding the hot milk into the bowl one ladle full at a time. Then return it all into the saucepan and set over medium heat. Continue to cook for about 10 to 12 minutes, stirring constantly with a spatula or whisk and making sure mixture doesn’t stick to sides or bottom of the pot, until it has thickened to the consistency of a very thin pudding.
  • Remove from the heat. Ladle into ramekins and sprinkle cinnamon on top. You can serve it at room temperature or let cool, cover with plastic wrap, place in the refrigerator and serve chilled. Garnish with fresh berries.

Notes

Natilla con Moras

Blackberry Cheesecake

Posted on by Pati Jinich

During the summer months, which is the rainy season, gigantic blackberries take over the culinary stage in the town of Valle de Bravo, Mexico. They can be the size of a plum, bursting with wine colored juice that is at once sweet and tart and addicting. Literally every morning, women come down from the mountains and valleys to the town’s market with buckets of these fresh picked gems. Of course, they sell out in a matter of minutes.

What to do with them? Oh first of all, eat them by the handfuls straight from the buckets. Just like that. Or puree them raw, maybe with a bit of mint and pour them over vanilla ice cream or pound cake. Or you can eat it like a cold soup! But one of my favorite things is to use them as a topping for cheesecake.

Blackberry cheesecake is definitely a thing Mexican kitchens have been doing for a while. Yes, we have chocolate cheesecake, cajeta cheesecake, strawberry cheesecake… but what is considered the traditional topping in Valle de Bravo is a kind of blackberry jam.

Here I am trying to replicate my favorite ones from Valle de Bravo, as Juju and I just went blackberry picking a few days ago.

Blackberry picking with my youngest boy, Juju… He was showing me how to do Instagram Stories as he is much more tech-savvy than me. You can view our stories on my Instagram.

There are three parts to this dessert – all super simple to make. But each one needs to be just right, so here are my notes on that.

For the crust: After the crumbled crackers are mixed with the melted butter and dash of cinnamon, they need to be applied with pressure to the bottom of the mold creating a somewhat even bottom crust with a gentle rim going up the side. And it is absolutely necessary for the crust to set and chill before the cheesecake mixture is added. If not, the crust will not stand tall underneath it, and it will lose presence.

For the filling: I like it rich and super moist. For me, that means adding sour cream, which also gives it a refreshing tang, and cottage cheese, which adds a gentle saltiness. With this kind of mixture, it is important to not over bake. As your timer kicks the 55-minute mark, stand at the ready to take it out. It should look puffed up and gently browned on top and a toothpick inserted in the middle should come out just moist, but not with any of the filling covering it.

For the topping: I like to add unflavored gelatin to help it set. This creates a defined layer that will not run all over the place. After the blackberry mixture has boiled, and it has been mashed and the gelatin added, let it cool just to room temperature and then pour onto the cheesecake and chill. You don’t want the blackberry topping to begin to set in the saucepan.

Of course you can make the cheesecake with many other toppings, but before you consider that, give this one a try.

Pati Jinich blackberry cheesecake

Print Recipe
2.75 from 4 votes

Blackberry Cheesecake

One of my favorite things to do with blackberries is to use them as a topping for cheesecake. Blackberry cheesecake is definitely a thing Mexican kitchens have been doing for a while. Yes, we have chocolate cheesecake, cajeta cheesecake, strawberry cheesecake… but what is considered the traditional topping in Valle de Bravo is a kind of blackberry jam.
Prep Time15 minutes
Cook Time1 hour
Course: Dessert
Cuisine: American, Mexican
Keyword: blackberry, cheesecake, graham cracker
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

Crust:

  • 6 tablespoons unsalted butter melted
  • 1 1/2 cups crumbled graham crackers
  • 1/2 teaspoon ground true cinnamon or canela

Filling:

  • 3 eggs
  • 1 1/2 cups (or 12 ounces) cottage cheese
  • 1 1/2 cups (or 12 ounces) sour cream
  • 1 1/2 cups (or 12 ounces) cream cheese
  • 3/4 cup granulated sugar
  • 2 teaspoons vanilla extract
  • 2 tablespoons cornstarch
  • Pinch of kosher or coarse sea salt

Blackberry Topping:

  • 4 cups ripe blackberries
  • Juice of a lime (about 3 tablespoons)
  • 1/2 cup granulated sugar
  • 1 envelope (about 1 tablespoon) of unflavored gelatin

Instructions

For the crust:

  • In a bowl, combine the melted butter with the graham cracker crumbs and cinnamon.
  • Scrape onto a ring mold pan. Press around with your hands or the back of a tablespoon to make the bottom crust as even as you can, and push on the sides, to give the crust a short gentle border of about 1/2-inch in height. Cover and place in the refrigerator to chill while you make the filling.
  • Preheat the oven to 350°F and set the rack in the middle.

For the filling:

  • In the jar of a blender, add the eggs, cottage cheese and sour cream. Process until smooth, Incorporate the cream cheese, sugar, vanilla extract, cornstarch and salt, and puree again until fully incorporated.
  • Remove the crust from the refrigerator, pour the mix from the blender on top, jiggle a few times for it to spread evenly. Place in the oven and bake anywhere from 55 minutes to an hour until set. A toothpick inserted in the middle should come out just moist, but not with any of the filling covering it.
  • Remove from the oven. The cheesecake will be very puffed up. As you take it out of the oven it will settle and deflate a little, and cracks may appear on its surface, which is totally normal. Set aside and let cool.

For the topping:

  • In a medium saucepan, combine the blackberries, lime juice and sugar and set over high heat. Once it comes to a full boil, stir and let it continue to cook for 2 to 3 minutes while mashing with a potato masher or mallet.
  • Remove from the heat, add the contents from one envelope of unflavored gelatin. Stir well until fully dissolved and let cool until lukewarm or at room temperature.

To assemble:

  • Pour the cooled blackberry mixture onto the cooled cheesecake. Cover with plastic wrap and place in the refrigerator for at least a couple of hours so that the cheesecake chills and the blackberry topping sets.
  • Remove cheesecake from the refrigerator. Have a cup with lukewarm water and wet a normal dinner or butter knife. Run it around the edge of the mold all the way around and going down to the bottom. Release the mold and serve. Leftovers can be stored covered in the refrigerator.

Notes

Pay de Queso con Zarzamora

Mango Pecan Tart

Posted on by Pati Jinich

My favorite mango, by far, is the one called Ataulfo in Mexico. It also goes by the name of champagne or honey mango in other countries. When ripe, its meat is intensely golden yellow with a nice thick bite. It is juicy and has a lightly tart, yet intense, sweetness that is hard not to love. Different from other mangoes, it is not fibrous at all.

Being obsessed with words and names, I did a bit of research on the origin of the name Ataulfo, as it doesn’t mean or translate to anything. Well, it turns out that Ataulfo is a name. The Ataulfo mango was first discovered and historically recorded on a man named Ataulfo Morales’ property in the town of Tapachula in the southeastern tropical state of Chiapas.

The story goes that, in the late 1940s, he found a few of these fruits and became smitten with how sweet and succulent they are. Now, there were other mangoes in Mexico, brought by the Spanish through their trade with the East when Mexico was a colony of Spain. Yet, it seems that the Ataulfo came to be from a natural mutation or hybridization process.

A decade after it was found on Ataulfo Morales’ property, an agronomist named Hector Cano Flores helped popularize it by growing a large quantity of the Atauflo mango trees. And then, another decade later, the first commercial project took place.

By the 1970s, when yours truly was born, this mango had extended its reach well beyond the state of Chiapas and was being consumed in Mexico City, where I lived. Still, Chiapas remains the main producer and the biggest exporter of the fruit, and it also has a denomination of origin, just like champagne!

Oh how we loved Ataulfos. Me and my sisters used to eat them in so many ways. We’d have them in fruit salads, or we’d eat the sides sliced and covered in thick and creamy rompope – Mexican style eggnog – or garnished with lime, salt and ground chile. But, the most frequent way was just stuck on a special mango fork, peeled and gobbled up.

Did you know there is a special kind of fork just for mangoes? It is long and shaped like a trident. The two outer prongs are short and help hold the mango meat in place, while the middle prong is much longer and meant to go through the seed to hold the mango steady.

When I was a teenager, I became a fan of fruit tarts. I had found a recipe for a light and elegant fruit tart in one of my mom’s Austrian cookbooks – that she inherited from her mother – and made it my showpiece.

Whenever I needed to bring something to a dinner or a party, the fruit tart would come. I had mastered it! However, the recipe, of course, didn’t have mango. And I felt like the fruit that needed to be in there the most was the glorious Ataulfo mango. So, I started adding it in addition to the grapes, bananas and kiwis.

Slowly, but surely, the mango started taking over. Until finally, a few years ago, I decided to make a full-fledged mango tart. Why pretend that it was a fruit tart when the only fruit I wanted in there was mango? I could stop coveting the mango pieces from other people’s slices.

While I was at it, I also decided to make the crust entirely pecan. Of course, the traditional pastry cream stays right in the middle of the two.

Oh how I love this tart. It merely does justice to its crown, the Ataulfo mango from Chiapas.

chardonnay mango tart
Print Recipe
4.43 from 7 votes

Mango Pecan Tart

Mango Pecan Tart recipe from Pati's Mexican Table Season 4, Episode 2 "Adventures in San Miguel"
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast, Dessert
Cuisine: American, Latin American, Mexican
Keyword: apricot, champagne, jamaica, Kent, mango, pastry cream, Pecan, Pie, tart
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 3 large, ripe champagne or Kent mangoes

For the crust:

  • 1 1/2 cups pecans
  • 1 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • Pinch kosher or coarse sea salt
  • 1 large egg
  • 4 tablespoons cold butter

For the Pastry Cream:

  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch

For the glaze:

  • 1/4 cup apricot jam
  • 1/4 cup white wine from a bottle that you would like to drink

Instructions

For the crust:

  • Preheat the oven to 375°F. Place the pecans in the bowl of a food processor. Pulse a few times until finely ground. Add the flour, sugar and salt and pulse again a few times until combined. Add an egg and the butter, pulse again a few times until thoroughly mixed and the butter has broken into the smallest of pieces, making it hard to distinguish it from the mix. The mix should resemble a coarse meal; it will not appear to be a homogeneous dough, but it will be all crumbles. That’s what you want.
  • Turn all the pecan mix into a tart pan with a removable ring. Press into bottom of the pan with your hands, leveling it all around. As you press, the mix will start looking like dough. Press a bit to the sides to form a 1/4-inch border all around.
  • Bake for 15 minutes, until cooked through and appears to be lightly golden. Let it cool completely.

For the pastry cream:

  • In a medium saucepan, set over medium heat, pour in the milk and vanilla, stir well with a whisk and let it come to a simmer. Just until it begins bubbling around the edges. Remove from heat.
  • In a medium bowl, beat the egg yolks along with the sugar and the cornstarch. Slowly, in a thin stream and with the help of a ladle, pour the milk into the beaten eggs, whisking along to combine thoroughly until all the milk mixture has been poured. Transfer it all back into saucepan. Set over medium heat, stirring occasionally and keeping a good eye on it, let it come to a simmer. Simmer for about 1 to 2 minutes, until it thickens to thick cream consistency. You may stir with a spatula as it simmers so it doesn’t stick to the bottom. Remove from heat. Let it cool, wrap with plastic wrap and place in refrigerator until ready to use.

For the glaze:

  • In a small saucepan, combine the jam with the wine. Set it over medium heat. Stir or whisk a couple times, until it dissolves and it begins to simmer. Let it simmer 1 to 2 minutes. Set aside.

To assemble the tart:

  • When ready to assemble the tart, vertically slice the cheeks of the mangoes. With a small knife, cut around the cheeks to make it easy to remove from the skin, and scoop out with a spoon. Cut the cheeks into slices.
  • Pour the pastry cream onto the crust. Place the mango slices, going around the tart until you reach the center. With a pastry brush, brush the glaze all over the mangoes. If the glaze has cooled, heat for a few seconds until it becomes liquid again.
  • Place the tart in the refrigerator at least for an hour to set and chill.

Notes

Tarta de Nuez con Mango

Pan de Arena

Posted on by Pati Jinich

I am fascinated with a few things to the point that I obsess about them. Well, it may be more than a few things. One of them is words.

I become amazed with the beauty a word may have. With the way it sounds. With the way that pronouncing that word may change the way I breathe or make me pout my mouth. With how much power a word can hold. With the diverse meanings it can contain, depending on who you say it to, how you say it, or by which words it is accompanied by.

I absolutely adore words. I once started a “favorite words list” and just couldn’t keep up with how many I was adding. There were the words I had forgotten and had suddenly rediscovered. There were the words I had never ever heard of. I have a tendency to stop someone in the middle of a sentence to ask them about that word they just used. Where is it from, what exactly does it mean, how else can one use it? Always on the hunt for new words, when I find a great one, I fall in love with it. And once I do, I never fall out of love with it.

This may all have to do with my being a Spanish speaker until I moved to the US. Once here, I started noticing the beauty of words I was getting nostalgic about because I couldn’t find a good substitute in English. And once I started getting a bit more fluent in English, I would find the use of a certain English word so extraordinary that I couldn’t find the right substitute in Spanish. So I sort of blame it all on my move to the US because I certainly wasn’t obsessed with words when I lived in Mexico.

Anyway. This recipe has two words I adore in Spanish: pan and arena. Pan translates to bread and arena to sand. The funny thing is sometimes words and names play tricks on reality. This pan de arena is no bread and has no sandy texture.

More like a pound cake, pan de arena’s texture is really perfect. When you slice it, it feels like it came from a professional bakery. With just the right amount of moist and just the right amount of crumbly. It may be that because the texture is so evenly moist and crumbly throughout, it got named after sand. Its taste is also so well balanced. Just enough sweetness and a buttery taste that gets nuanced, but not over powered, by lime zest and lime juice. Yet it doesn’t taste citrusy at all.

This pan de arena comes from the state of Chiapas in Mexico. You can find it there from morning ‘til night. Sometimes it comes in individual sizes – that may be why it is also called bizcocho chiapaneco, as bizcocho refers to a sweet roll – but it is mostly cut from a bigger loaf into square or rectangular pieces.

Just like your favorite pound cake, it can be eaten on its own or topped with ice cream, fruit compote, fresh fruit coulis, or whipped cream. It is also ideal sliced and tucked away in your kid’s lunch box.

I am just as enamored with this poundcake’s charming taste and texture as I am with the beauty of its name. And for the life of me, I cannot find out why or who named it pan de arena.

Pati Jinich pan de arena or sand pound cake
Print Recipe
4.50 from 6 votes

Sand Pound Cake

More like a pound cake, pan de arena’s texture is really perfect. When you slice it, it feels like it came from a professional bakery. With just the right amount of moist and just the right amount of crumbly. It may be that because the texture is so evenly moist and crumbly throughout, it got named after sand. Its taste is also so well balanced. Just enough sweetness and a buttery taste that gets nuanced, but not over powered, by lime zest and lime juice. Yet it doesn’t taste citrusy at all.
Prep Time10 minutes
Cook Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, lime, pati's mexican table, pound cake
Servings: 16 servings
Author: Pati Jinich

Ingredients

  • 3 1/2 cups all-purpose flour plus more for dusting pan
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • Pinch of salt
  • 2 1/2 cups unsalted butter at room temperature, plus more for greasing pan
  • 1 1/2 cups granulated sugar
  • 6 large eggs
  • Grated zest of a large lime
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup whole milk

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Butter the sides and bottom of a 9x13-inch baking pan and lightly coat with flour. Shake excess flour off.
  • In a medium bowl, combine your dry ingredients: the flour with the baking powder, baking soda and salt.
  • Beat the butter in a stand mixer with the paddle attachment over medium speed until very creamy and soft, at least 2 or 3 minutes. Incorporate the sugar, continue beating until well mixed. Add the eggs, one at a time, and continue beating until they are all incorporated.
  • Reduce speed to low, and add a cup of your dry ingredients, then add the lime zest and juice. Continue adding the rest of the flour, and finally add the milk. Scrape the sides of the bowl with a spatula if need be, and continue beating the mix until it is spongy, fluffy and very well mixed.
  • Pour the batter into the prepared pan and bake in the oven for 50 minutes, or until the pound cake is puffed up, golden brown on top, and a toothpick comes out clean and moist, but not wet.
  • Remove from the oven. Let cool and serve. It keeps very well covered for up to a week.

Notes

Pan de Arena

No Bake Chocolate Pie

Posted on by Pati Jinich

No Bake Chocolate Pie
Print Recipe
4.56 from 18 votes

No Bake Chocolate Pie

No Bake Chocolate Pie recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American, Mexican
Keyword: Chocolate, no bake pie, pati's mexican table, Pie, ricotta
Servings: 8 to 10 slices
Author: Pati Jinich

Ingredients

  • 7 ounces chocolate wafer cookies
  • 6 tablespoons unsalted butter
  • Pinch kosher or coarse sea salt
  • 8 ounces semi-sweet chocolate chips
  • 2 cups ricotta cheese
  • 1/4 cup heavy whipping cream

Instructions

  • In a food processor, (or mashing inside a plastic bag with a rolling pin or mug) pulse the chocolate wafers until finely ground, transfer to a mixing bowl.
  • In a small saucepan, melt the butter, then pour it over the ground wafers. Add a pinch of salt and mix with a rubber spatula or wooden spoon. Turn the mixture into to a 9-inch glass pie or baking dish. Press with your hands or a mug, to create a crust that covers the bottom and goes up the sides of the dish. Refrigerate for 20 minutes, or pop it in the freezer for 5 minutes, to form a firm crust.
  • Melt the chocolate in a double boiler. Set aside.
  • In a food processor, pulse the ricotta for a few seconds until fluffed up. Add the melted chocolate and puree for about 45 seconds more, until creamy and thoroughly mixed.
  • Using a whisk or fork, whip 1/4 cup of whipping cream in a large bowl until it thickens. Add the ricotta chocolate mixture to the whipped cream, stir it well to combine.
  • Remove the crust from refrigerator and spread the filling inside. Place it back in the refrigerator for a couple of hours before serving.

Notes

Pay de Chocolate

Grilled Pineapple with Mint and Vanilla Syrup

Posted on by Pati Jinich

Print Recipe
4.75 from 4 votes

Grilled Pineapple with Mint and Vanilla Syrup

Grilled Pineapple with Mint and Vanilla Syrup recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time40 minutes
Cook Time10 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: grill recipes, grilling, ice cream, mint, pati's mexican table, pineapple, vanilla
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the vanilla and mint syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1 vanilla bean
  • 2 cups fresh mint leaves  plus more for garnish

To serve:

  • 1 ripe pineapple cut into 1-inch slices
  • Canola oil for brushing on the pineapple
  • Vanilla ice cream for topping

Instructions

For the vanilla and mint syrup:

  • To make the mint and vanilla syrup, in a saucepan, add the water and sugar and let boil until sugar is completely dissolved. Remove from the heat.
  • Slice the vanilla bean lengthwise and carefully with a knife, scrape out the seeds. Add the seeds, the bean and mint leaves to the syrup. Let steep for at least a half hour.

To serve:

  • Preheat the grill to medium high.
  • Brush the pineapple slices with a little canola oil and place on the grill for 3 to 4 minutes per side, until the pineapple has grill marks and the juices start to caramelize.
  • Lay the grilled pineapple in a baking dish and pour the syrup over it, making sure to cover all of the slices. You can make this ahead and keep in the refrigerator.
  • To serve, place a slice of pineapple on a plate, add a generous scoop of vanilla ice cream on top. Drizzle on some more of the syrup on top and garnish with a couple of mint leaves.

Notes

Piña a la Parrilla con Jarabe de Menta y Vainilla, recipe courtesy of Alisa Romano

OREO Conchas

Posted on by Pati Jinich

I am happily torn between two countries.

Being a Mexican who has lived in the US for more than 18 years and is raising Mexican-American kids, I have gotten a sense of what fuels cravings for both the Mexican and the American palate. Because, like many others, my family and I live and breathe in the midst of the two cultures.

We live in a flavorful world where Spanglish thrives and food conveys so much emotion. It’s a type of borderless space where a distinct humor helps you laugh at things that could make you sad. A place where there are vibrant colors all around, sparkly prose, and the new mainstream Latin tastes.

So I was so excited when Nabisco asked me to come up with a few treats that combine both cultures into flavorful and meaningful meriendas (super delicious and special light meals or treats). The challenge was to find the perfect balance that could really showcase the Mexico in America and just how tasty it is.

And after some testing… I came up with a C-R-A-Z-Y treat!

It combines a craving from each country. Both cravings are responsible for many childhood memories. Both cravings shine even brighter with a side of cold milk for sipping, splashing or dunking. Both are loved by kids, and both make us grown ups feel like kids when we bite into them. Both make the people we love feel cared for and deliciously spoiled.

On the Mexico side, that craving is the concha (what Mexican on the face of this planet doesn’t love a concha?). In the US, it’s the OREO cookie (hands down!). Put them together and it is insane!

So, with much satisfaction, I hereby introduce you to the new OREO Concha. Aside from being irresistible, they are easy to make and will fill your house with an aroma that will take you back to Mexican panaderías.

I am one happy tester.

Please, go on, take a chance on these!

oreo conchas recipe
Print Recipe
4.41 from 5 votes

OREO Conchas

These OREO conchas combine a craving from each country I’m happily torn between. Both cravings are responsible for many childhood memories. Both shine even brighter with a side of cold milk for sipping, splashing or dunking. Both are loved by kids, and both make us grown ups feel like kids when we bite into them. Both make the people we love feel cared for and deliciously spoiled.
Prep Time2 hours 15 minutes
Cook Time15 minutes
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: bread, conchas, cookies, Mexican sweet breads, oreos, pan dulce, pati's mexican table
Servings: 24 mini conchas
Author: Pati Jinich

Ingredients

  • 2 packets (7 grams or .25oz each) active dry yeast
  • 2/3 cup whole milk lukewarm
  • 3 cups all-purpose flour divided
  • 1/3 cup granulated sugar
  • 1 whole egg
  • 1 egg yolk
  • Pinch kosher or coarse sea salt
  • 1/2 cup unsalted butter cut into small cubes softened, plus more to butter the bowl
  • 3/4 cup unsalted butter softened
  • 10 OREO cookies finely crushed
  • 1/2 cup confectioners' sugar

Instructions

  • In a small bowl, combine the yeast and milk, stir, and let stand until ready to use. Make sure the milk is lukewarm (or room temperature) or the yeast will not react.
  • Butter a large mixing bowl, set aside.
  • Add 2 1/2 cups of the flour and the granulated sugar to the bowl of a stand mixer fitted with the dough hook. Add the whole egg, egg yolk and a pinch of salt, and beat on low speed for 1 minute. Gradually add the milk and yeast mixture and the butter cubes, a few at a time, mixing well after each addition. Beat on medium speed for about 7 to 8 minutes, or until the dough looks shiny and pulls away from the sides of the bowl and is beginning to form a ball around the hook.
  • Transfer the dough to the large buttered bowl and cover with a clean kitchen towel. Place it in the warmest part of your kitchen, away from any drafts. Let rise anywhere from 1 to 1 1/2 hours, or until it has doubled in size.
  • Meanwhile, with a fork, mash the remaining 3/4 cup of butter in a medium bowl until smooth. Add the cookie crumbs, confectioners' sugar, and the remaining flour and mix thoroughly. Form into a ball and wrap in plastic wrap. Let stand at room temperature until ready to use.
  • Once it has risen, roll the dough into 24 balls and place them on 2 parchment-lined baking sheets. Moisten your hands in water and roll the cookie crumb mixture into 24 small balls, then press each one to flatten and place on the tops of the dough balls - pressing gently into the dough to secure. Use the tip of a sharp knife to cut crisscross marks on top of each slightly flattened ball.
  • Let the conchas rise in the warmest part of your kitchen for 40 to 45 minutes or until doubled in size. About 10 to 15 minutes before ready to bake, preheat your oven to 350 degrees fahrenheit.
  • Bake the conchas for 15 minutes or until lightly browned. Transfer to wire racks and let cool until you can't resist biting into them!