Dinner

Red Tacos with Queso Fresco and Piquín Salsa Verde

Red Tacos
Print Recipe
4.67 from 3 votes

Red Tacos with Queso Fresco and Piquín Salsa Verde

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

Ingredients

For the filling:

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

For assembling:

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

Instructions

To make the filling:

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

To assemble and dress the tacos:

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

Notes

Tacos Rojos de Queso Fresco con Salsa Verde con Piquín

Orange and Piloncillo Adobo Pork Roast Pizza

Orange and Piloncillo Adobo Pork Roast Pizza
Print Recipe
4.2 from 5 votes

Orange and Piloncillo Adobo Pork Roast Pizza

Orange and Piloncillo Adobo Pork Roast Pizza from Pati’s Mexican Table Season 11, Episode 5 “The Magic of Piloncillo”
Cook Time20 mins
Course: Main Course
Cuisine: Italian, Mexican
Keyword: adobo, pizza, pork
Servings: 2 12-inch pizzas
Author: Pati Jinich

Ingredients

Instructions

  • Place rack in the center of the oven and preheat to 500℉.
  • Working with one ball of pizza dough at a time, place on a generously floured countertop. Stretch the dough into a 12-inch circle, by pressing it from the center and pushing it to the edges as you go in a circular motion, leaving a rim around the edge. Then stretch it to make a round. Transfer to a floured pizza stone or baking sheet and bake for 7 to 8 minutes until the top has browned and started to create pockets of air. Don’t turn off your oven.
  • Spread about ⅔ of the pizza sauce onto each pizza crust. Top each pizza with 1 cup Oaxaca cheese, 1½ cups shredded pork roast, and cover with another cup of Oaxaca cheese. Lastly, top each with ¼ cup Cotija cheese and ¼ cup sliced pickled jalapeños, or to taste. Place the pizzas back in the oven for another 8 to 9 minutes until the cheeses are completely melted. Remove from the oven, slice, and serve topped with slices of ripe avocado.

Notes

Pizza de Pierna de Cerdo con Adobo de Naranja y Piloncillo

Orange and Piloncillo Adobo Pork Roast

Orange and Piloncillo Adobo Pork Roast
Print Recipe
4.2 from 5 votes

Orange and Piloncillo Adobo Pork Roast

Cook Time5 hrs
Course: Main Course
Cuisine: Mexican
Keyword: adobo, pork
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 1 10-pound pork picnic shoulder bone in, with skin and fat on
  • 8 guajillo chiles stemmed and seeded
  • 6 ounces piloncillo
  • 2 cups freshly squeezed orange juice
  • ¼ white onion coarsely chopped
  • 4 garlic cloves
  • 8 whole cloves stems discarded
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon whole allspice
  • ½ teaspoon whole black peppercorns
  • 1 tablespoon kosher or coarse sea salt
  • 2 dried bay leaves

Instructions

  • To make the adobo sauce, on a preheated comal set over medium-low heat, toast the guajillos for about a minute per side. Place them in a medium saucepan, cover with water, bring to a boil over medium-high heat, and cook for 8 to 10 minutes until chiles plump up and rehydrate. Set aside.
  • In a small saucepan, place the piloncillo and pour a cup of water over it. Set it over low heat, cover and let it simmer 6 to 8 minutes until the piloncillo has completely dissolved into the water creating a syrup. Set aside.
  • In the jar of a blender, add the chiles along with 2 cups of their cooking liquid, orange juice, piloncillo syrup, onion, garlic, stemmed whole cloves, oregano, cumin seeds, coriander seeds, allspice, black peppercorns, and salt. Puree until completely smooth.
  • Preheat oven to 450℉ and place a rack in the lowest part of the oven.
  • With a very sharp knife, score through the skin and fat of the pork shoulder, but not into the meat, in a diamond pattern. Place in a large dutch oven or braiser, with the skin side up. Cover with the adobo sauce, making sure there is sauce under the meat as well. Toss in the bay leaves.
  • Roast in the oven uncovered for 1 hour. Then remove from the oven, flip the pork skin side down, and cover with a lid. Reduce the oven temperature to 350℉, return the pork to the oven, and cook for 2 more hours. Remove from the oven, flip the pork again so it’s back to skin side up. Cover with the lid and return it to the oven for another 2 hours.
  • At this point, the meat should be falling from the bone if you insert a fork or take a piece with a pair of tongs. If not, place back in the oven for another half hour. Remove from the oven, uncover, and let cool slightly (skim 4 tablespoons of fat from the surface and set aside to make the Orange Adobo Pizza Sauce).
  • Once cool enough to handle, remove the pork from the braiser and place on a large chopping board. Leave the adobo sauce in the braiser (set aside 1 cup of adobo sauce for the Orange Adobo Pizza Sauce). Discard the bay leaves.
  • Using a meat fork and a sharp knife, thinly slice the meat, which should be falling apart. Discard the bone. Place all the meat back in the adobo sauce left in the braiser. Toss to coat.
  • Eat the meat with tacos, enchiladas, tostadas, nachos, on top of rice, or use it as a topping for pizza!

Notes

Pierna de Cerdo en Adobo de Naranja y Piloncillo

Skillet Corn Tamal with Duck Fat and Roasted Garlic

Skillet Corn Tamal
Print Recipe
4.8 from 5 votes

Skillet Corn Tamal with Duck Fat and Roasted Garlic

Skillet Corn Tamal with Duck Fat and Roasted Garlic from Pati’s Mexican Table Season 11, Episode 6 “Pioneering from Farm to Table”
Cook Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: duck, garlic, honey
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 8 cups corn kernels fresh or thawed from frozen, preferably white corn, divided
  • ½ cup chicken broth divided
  • 1 whole head of garlic roasted until completely soft and peeled (can use the roasted garlic from the duck recipe linked below)
  • 1 ½ cups masa harina
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher or coarse sea salt
  • 1 cup duck fat rendered from Spicy Honey Garlic and Orange Roasted Duck divided, or can use unsalted butter or lard
  • 2 tablespoons grated piloncillo or brown sugar

Instructions

  • In the jar of a blender, coarsely puree 4 cups of the corn kernels with ¼ cup of the chicken broth and the peeled roasted garlic and puree until completely smooth, scrape onto a bowl. Add the remaining 4 cups of corn kernels and ¼ cup chicken broth and pulse to blend into a very coarse mixture. Scrape onto the same bowl. Set aside.
  • In a bowl, mix the masa harina, baking powder, baking soda, and salt.
  • To the bowl of a stand mixer set with the paddle attachment, add 3/4 cups of the duck fat and the piloncillo or dark brown sugar. Start beating over low speed until well mixed. Incorporate the masa harina mixture and beat for a minute. Incorporate the corn mixture, increase speed to medium, and continue beating for 5 to 6 minutes. Until completely mixed.
  • Preheat the oven to 375℉ with the rack in the middle position. Set a cast iron skillet over medium heat. Once hot, add the remaining ¼ cup duck fat. Once hot but not smoking, pour in the corn mixture. Let it cook over medium heat for 4 to 5 minutes.
  • Then carefully cover with aluminum foil, transfer to the oven, and bake for 30 minutes. Remove the aluminum foil and cook for another 5 to 8 minutes, until the top gains a bit of a golden brown color. Remove from the oven and serve hot.

Notes

Tamal de Elote en Cazuela con Manteca de Pato y Ajo Rostizado

Pork Stew Stacked in Corn Tortillas

Pork Stew Stacked in Corn Tortillas
Print Recipe
5 from 5 votes

Pork Stew Stacked in Corn Tortillas

Pork Stew Stacked in Corn Tortillas from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Cook Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: beans, chile, corn tortillas, pork
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the asado de puerco:

  • 3 pounds pork loin fat on, cut into 3/4” cubes
  • 2 bay leaves
  • 2 peeled garlic cloves
  • 10 whole allspice
  • 1 teaspoon kosher or coarse sea salt

For the chile sauce:

  • 4 ancho chiles stemmed and seeded
  • 4 guajillo chiles stemmed and seeded
  • 1 pound ripe Roma tomatoes
  • 2 unpeeled garlic cloves
  • 1 thick slice of a white onion about 2 ounces
  • 1 jalapeño or serrano chile
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin seeds
  • 1 teaspoon kosher or coarse sea salt or to taste
  • Rind of an orange

To make empalmes (corn stacks):

Instructions

To make the asado de puerco:

  • Place the meat in a large, heavy casserole. In a piece of cheesecloth, wrap the bay leaves, 2 peeled garlic cloves, and the whole allspice. Tie with a piece of kitchen twine and place over the pork. Cover the pork with water and add 1 teaspoon salt. Give it a stir. Set over high heat and let it come to a boil. Remove any foam that rises to the surface. Reduce the heat to medium high and continue cooking until water has completely cooked off, about 45 minutes.

To make the chile sauce:

  • Meanwhile, prepare the sauce. On a preheated comal or medium skillet set over medium heat, toast the ancho and guajillo chiles for about a minute per side. Until they toast, change color and begin to fume, but don’t let them burn. Transfer them to a small saucepan and cover them generously with water. Place over medium-high heat and let cook for about 10 minutes, until they plump up and rehydrate. Turn off the heat and set aside.
  • On the same comal, place the tomatoes, 2 unpeeled garlic cloves, onion and jalapeño. Let them cook for about 8 to 10 minutes, and flip every 2 to 3 minutes as they char (alternatively you roast or char them under the broiler or on a grill for a similar amount of time). Once the skin is completely charred, and the tomatoes are very mushy and the onion and jalapeño are very soft, transfer them all to the jar of a blender, making sure to remove the skin of the charred garlic cloves. Add the rehydrated ancho and guajillo chiles along with 1 cup of their simmering liquid, an additional cup of water, the oregano, cumin seeds, and 1 teaspoon salt. Purée until completely smooth.
  • Once the water has completely cooked off from the pork, remove the cheesecloth packet and let the meat cook in its own fat for about 3 to 4 minutes, until it has browned on all sides. You may add a bit of lard or oil if the pork didn’t have much fat to begin with.
  • Reduce the heat to medium low and add the chile sauce. Stir well and incorporate the orange rind. Let it cook for 15 to 20 minutes, until the sauce has thickened and seasoned and the pork is completely tender. The stew should be very saucy.

To make the empalmes:

  • For crunchy empalmes – In a skillet or comal preheated over medium heat, place a couple of corn tortillas and spread a tablespoon of Frijoles con Veneno on each tortilla. Top them generously with asado de puerco and cover with another corn tortilla on top. Let the tortillas gently brown on the bottom for about a minute or two. Gently flip and let them brown on the other side for a minute or two. You have a single-stack empalme. If you want a double-stack empalme, add one tortilla, frijoles, asado, another tortilla, frijoles, asado, and another tortilla on top.
  • For a soft empalme platter – Serve a hot corn tortilla on a plate, spread Frijoles con Veneno onto the tortilla, and add a generous amount of asado de puerco on top. Then add 3 to 4 more warm corn tortillas on top of the asado.

Notes

Asado de Puerco con Empalmes

Roasted Tomato Rice with Cumin and Oregano

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

Roasted Tomato Rice with Cumin and Oregano

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

Ingredients

For the roasted tomatoes:

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

For the rice:

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

Instructions

To make the roasted tomatoes:

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

To make the rice:

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

Notes

Arroz con Jitomates Rostizados en Comino y Orégano

Wedding Rice

Wedding Rice
Print Recipe
4.6 from 5 votes

Wedding Rice

Wedding Rice from Pati’s Mexican Table Season 11, Episode 10 “Top Chefs and Ancient Cliffs”
Cook Time15 mins
Course: Main Course
Cuisine: Mexican
Keyword: rice
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • ½ cup raisins
  • ½ cup fresh squeezed orange juice
  • 1 pound ripe tomatoes
  • ¼ large white onion
  • 2 garlic cloves unpeeled
  • 6 ounces thick slices of bacon diced
  • 6 ounces Mexican chorizo casings removed, coarsely chopped
  • 2 cups Mahatma® Rice white rice
  • 1 teaspoon cumin seeds coarsely crushed or chopped
  • cups chicken or vegetable broth
  • 1 cup peeled and diced carrots
  • 1 cup peas fresh or thawed from frozen
  • 1 cup corn kernels fresh or thawed from frozen
  • cup slivered almonds
  • 1 teaspoon kosher or coarse sea salt
  • ½ teaspoon black pepper
  • Fresh chives chopped for garnish, optional

Instructions

  • Soak raisins in the orange juice, anywhere from 15 to 30 minutes. Set aside.
  • Roast and char tomatoes, onion, and unpeeled garlic cloves under the broiler or on a preheated comal set over medium-low heat, for about 10 minutes, flipping as they char and soften. Remove from heat. Once cool enough to handle, peel the garlic cloves. Add tomatoes, onion, and peeled garlic to the blender and puree until completely smooth.
  • Set a large skillet or wok style pan over medium-high heat. Once hot, add the bacon and cook for 3 to 4 minutes, stirring occasionally until browned and crispy. Leave the rendered fat in the pan and using a slotted spoon remove bacon and reserve it in a bowl.
  • Add the chorizo to the pan with the rendered bacon fat, and cook for 3 to 4 minutes, breaking it into smaller pieces with a wooden spoon, until browned and crispy. Remove with a slotted spoon and set aside along with bacon, leaving all the rendered fat in the pan.
  • Add rice to the rendered fat and cook, stirring often, for 2 to 3 minutes, until it changes its color to a deep white and the grains feel and sound heavier. Make space in the middle of the pan, add the crushed cumin seeds, stir, and cook with the rice for a minute. Pour in the tomato puree, mix well, and cook for a couple minutes, until its color darkens and it is completely absorbed by the rice.
  • Pour in the chicken broth and add the raisins along with the orange juice where they soaked, carrots, peas, corn, almonds, salt and pepper, and stir well. Let it all come to a rolling boil, cover, reduce heat to low, and cook for about 15 to 20 minutes, until the rice is completely cooked and all the liquid has been absorbed. Top with the browned bacon and chorizo, stir, and serve. Optionally, you can garnish with chives.

Notes

Arroz de Boda

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice
Print Recipe
4.2 from 5 votes

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice from Pati's Mexican Table Season 11, Episode 8 "Texas BBQ in the Orange Belt"
Cook Time3 hrs
Course: Main Dish
Cuisine: Mexican
Keyword: meat, pork belly, rice, Shrimp
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 4 cups water divided
  • 1/3 cup honey for pork belly brine, plus 1 tablespoon for cooking sauce
  • 1/4 cup kosher or coarse sea salt plus more for seasoning
  • 1 pound pork belly
  • 1 pound skirt steak diced into bite-sized pieces
  • Freshly ground black pepper to taste
  • 1 pound medium-sized shrimp peeled and patted dry
  • ¼ cup soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 3 tablespoons sauce from chipotles in adobo sauce
  • Zest of an orange
  • ¼ cup fresh squeezed orange juice
  • 3 garlic cloves pressed or minced
  • 1 tablespoon grated fresh ginger
  • 1 to 2 serrano or jalapeño chiles stemmed, finely chopped (seeds on optional)
  • 1 teaspoon dried piquín chiles chopped or crushed (seeds on optional)
  • 3 eggs lightly beaten
  • 1 cup diced carrots from about 2 medium peeled carrots
  • 2 cups fresh asparagus dry bottoms removed, stalks peeled below the tops, and cut into 1-inch pieces
  • 1 cup shelled peas
  • 8 scallions root ends removed, thinly sliced, reserve a tablespoon for garnish
  • cups cooked Mahatma® Rice white rice cooked from 1½ cup uncooked rice

Instructions

  • Mix 3 cups water with the honey and ¼ cup salt in a saucepan. Bring to a simmer over medium-high heat and stir until the honey dilutes and the salt dissolves, just a minute. Remove from heat and set aside until it cools.
  • Place the pork belly in a container that fits it. Pour cooled honey brine over pork belly, cover, and marinate for 12 to 24 hours in the refrigerator.
  • When ready to cook the pork belly, remove it from the refrigerator. Preheat the oven to 300℉ with the rack in the middle position.
  • Remove the pork belly from the brine and place in a small baking dish. Pour the remaining cup of water onto the bottom of the dish. Cover tightly with aluminum foil and roast for 2 hours and 30 minutes, or until pork belly is fork tender.
  • Remove the aluminum foil, increase heat to 400℉ and roast for about 20 minutes until the top has crisped and browned and the inner fat has melted considerably. Remove from the oven and let cool.
  • Once cool enough to handle, remove the pork belly from the baking dish and cut into 1-inch pieces. Pour all the pork belly fat from the baking dish into a bowl. Set aside both the pork belly and its fat.
  • Place the diced skirt steak in a bowl and season with salt and pepper to taste. Place cleaned shrimp in another bowl and season with salt and pepper to taste.
  • In a small bowl combine the soy sauce, remaining tablespoon of honey, rice vinegar, sauce from chipotles in adobo, orange zest and juice, garlic, ginger, serrano chile, and dried piquín chile and mix well to combine. Set aside.
  • In a small nonstick skillet set over medium heat, add a tablespoon of the rendered pork belly fat. Once hot, add the beaten eggs and sprinkle with salt and pepper to taste. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked on the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite sized pieces. Set aside.
  • In an extended wok or large saute pan over high heat, heat 2 tablespoons of the rendered pork belly fat (or vegetable oil). Once very hot but not smoking, add the skirt steak and cook for about 2 minutes per side, it should brown all over, but you don’t want to overcook it. Scrape onto a bowl.
  • Add 2 more tablespoons of the rendered pork belly fat (or vegetable oil). Add the shrimp and cook for about 1 minute per side, just like the steak, it should brown a bit all over, but you don’t want to overcook them. Scrape into the same bowl as the steak.
  • Reduce heat to medium high. Add 2 more tablespoons of the rendered pork belly fat (or vegetable oil), add the asparagus and carrots, sprinkle with a bit of salt and pepper, and cook for 3 to 4 minutes, until softened but still with a firm bite. Incorporate the peas and scallions and cook for a couple minutes.
  • Raise heat to high, add the rice and stir. Pour in the soy sauce mixture, add the steak, shrimp, reserved pork belly, and omelet, and toss well to combine. Let it cook for another couple of minutes.
  • Garnish with the reserved scallions and serve. This dish makes amazing leftovers!

Notes

Arroz Frito con Pork Belly con Miel, Arrachera y Camarones

Super Greens Salad with Oregano Vinaigrette

Super Greens Salad
Print Recipe
4.75 from 4 votes

Super Greens Salad with Oregano Vinaigrette

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

Ingredients

Oregano Vinaigrette:

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

Salad:

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

Instructions

To make the oregano vinaigrette:

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

To make the salad

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

Notes

Ensalada Verde con Vinagreta de Orégano

Roasted Charred Chicken

Roasted Charred Chicken
Print Recipe
4.41 from 5 votes

Roasted Charred Chicken

Roasted Charred Chicken from Pati's Mexican Table Season 11, Episode 9 "A Day with Hugo"
Cook Time45 mins
Course: Main Dish
Cuisine: Mexican
Keyword: chicken, oregano
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons fresh squeezed lime juice
  • 10 garlic cloves
  • 1 serrano or jalapeño chile stemmed, cut into pieces (seeding optional)
  • 2 teaspoons dried piquín chiles
  • 1 tablespoon dried oregano
  • 1 teaspoon cumin seeds
  • 2 teaspoons Dijon mustard
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 ½ teaspoons kosher or coarse sea salt or to taste
  • 1 teaspoon freshly ground black pepper
  • ¼ cup olive oil
  • 1 4-5 pound whole chicken patted dry
  • 1 celery stick coarsely chopped
  • 1/4 white onion coarsely chopped
  • 1 cup parsley leaves and upper part of stems coarsely chopped
  • Serve with Super Greens Salad with Oregano Vinaigrette or at least the Oregano Vinaigrette for dipping or drizzling over the chicken

Instructions

  • In the jar of a blender, add the lime juice, garlic, serrano chile, piquín chiles, oregano, cumin, Dijon, Worcestershire, soy sauce, salt, pepper, and oil. Puree until completely smooth.
  • Gently, use your fingers to separate the chicken skin from the flesh wherever possible, so you can add the marinade. Completely cover the chicken with the wet rub/marinade, inside the chicken cavity and under and over the skin. Stuff the cavity with the chopped celery, onion, and parsley. You can roast immediately or place in a container, cover, and refrigerate for up to 48 hours.
  • When ready to cook, preheat the oven to 450℉ with the rack in the lower position. Remove the chicken from the refrigerator and place on a rack in a roasting pan. Crisscross the legs and tie with twine, and tuck the wings behind the back.
  • Roast for 45 to 55 minutes, or until the chicken reaches an internal temperature of 165℉, and when pierced with a knife, the juices run completely clear, if any. Remove from the oven, cover with foil and let sit for at least 10 minutes before carving.
  • Carve the chicken and serve with the Super Greens Salad and a generous amount of the Oregano Vinaigrette drizzled on top.

Notes

Pollo Rostizado Norteño

Chicken Livers with Chipotle Caramelized Onions

Chicken Livers with Chipotle Caramelized Onions
Print Recipe
4.67 from 6 votes

Chicken Livers with Chipotle Caramelized Onions

Chicken Livers with Chipotle Caramelized Onions from Pati’s Mexican Table Season 11, Episode 2 “Sisters, Stew and Sass”
Cook Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: caramelized onions, Chipotle
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound chicken livers
  • 1/2 cup whole milk
  • 4 tablespoons unsalted butter divided
  • 4 tablespoons vegetable oil divided
  • 3 large white onions slivered
  • 1 teaspoon kosher or coarse sea salt divided, or more to taste
  • 3 tablespoons sherry vinegar
  • ¼ cup chicken broth
  • 2 to 3 tablespoons sauce from chipotles in adobo sauce
  • 1 tablespoon tomato paste
  • 1 teaspoon Dijon mustard
  • ½ teaspoon freshly ground black pepper or to taste
  • Chopped fresh chives for garnish, optional
  • Fresh oregano leaves for garnish, optional

Instructions

  • Place the chicken livers in a bowl and gently cover with cold water. One by one, using a chopping board and a sharp knife, remove any connective tissue and cut them into lobes. Place them into a different bowl and cover with cold milk. Let them sit anywhere from 1/2 hour to overnight, if more than an hour, cover and place in the refrigerator.
  • When ready to cook the livers, gently drain and place on a chopping board or sheet pan covered with paper towels and pat dry.
  • In a large non-stick skillet set over medium heat, add 2 tablespoons of butter and 2 tablespoons of oil. Once the butter has melted, add the onions and ½ teaspoon salt. Cook stirring regularly for about 35 to 40 minutes, until completely softened, caramelized, and their color has turned to light brown and they are slightly browning more along the edges. Scrape into a bowl and reserve.
  • Season the livers with the remaining ½ teaspoon salt and ½ teaspoon black pepper. In the same skillet, add 1 tablespoon of butter and 1 tablespoon of oil and raise heat to medium high. Cook the livers for about 2 to 3 minutes per side, until just cooked through but browned outside. Scrape into a bowl and set aside.
  • In the same skillet, reduce heat to medium, add the remaining tablespoon of oil and butter. Once melted, add the vinegar and cook, scraping the pan for about 10 to 15 seconds. Add chicken broth, chipotle sauce, tomato paste, and Dijon and stir until well mixed, continuing to scrape the bottom of the pan. Cook for a minute, until it strongly bubbles. Add the cooked onions, stir well to thoroughly combine with the sauce. Incorporate the chicken livers and any of their juices, toss to combine, and let it all cook for a minute. Turn off the heat, garnish with fresh chives and oregano. Serve with rice.

Note:

  • I like to chop any leftover chicken livers into chopped liver. I also like to have some extra roasted cherry tomatoes to reserve. Then I’ll spread the chopped liver on some toasted slices of bread and top with roasted cherry tomatoes.

Notes

Higaditos Encebollados y Enchipotlados

Spicy Honey, Garlic and Orange Roasted Duck

Spicy Honey, Garlic and Orange Roasted Duck
Print Recipe
5 from 5 votes

Spicy Honey, Garlic and Orange Roasted Duck

Spicy Honey, Garlic and Orange Roasted Duck from Pati’s Mexican Table Season 11, Episode 6 “Pioneering from Farm to Table”
Cook Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: duck, garlic, honey
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 5-6 pound whole duck thawed
  • 1 tablespoon kosher or coarse sea salt plus more to salt the water
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons finely chopped dried piquín chiles or chiltepin or chile de árbol, plus 1 more teaspoon whole dried piquín chiles
  • 2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried and crushed, plus 3 to 4 whole rosemary sprigs
  • Zest of an orange plus its juice
  • Zest of a lime plus its juice
  • 1 whole orange halved and each half cut into quarters
  • 1 whole head of garlic
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey

Instructions

To prepare the duck for roasting:

  • Make sure the duck is completely thawed (defrost in the refrigerator for a couple days). Remove giblets and neck from cavity. Rinse in cold water. Pat dry.
  • Bring salted water to a boil in a large soup pot or casserole that fits the duck. Once it comes to a boil, insert the duck and let it sit there for 3 minutes without turning the heat off. This will help tighten the skin. Remove from the water. Drain and pat dry.
  • With a sharp paring or small knife and taking a diagonal or side angle, prick the skin all over front and back without cutting into the meat. This will help release the fat as the duck cooks. Then, score the skin in a diamond shape with lines about every inch making sure you are cutting the skin and the fat, but not the meat, all over front and back.
  • Preheat the oven to 425℉ with the rack in the lowest position.

To prepare the spice mixture:

  • In a small bowl, combine the salt, black pepper, crushed dried Piquín chiles, chopped rosemary, and orange and lime zest. Mix well.
  • Rub the spice mixture all over the duck, making sure to go into the diamond pattern through the skin and fat as well as inside of the cavity. Stuff the cavity with the cut oranges, rosemary sprigs (reserving one sprig for the glaze), and lastly, the head of garlic.
  • Place the duck on a rack in a roasting pan, breast side up. Fold neck skin under the body. Crisscross the legs and secure with kitchen twine. Tuck the wings under their sides. Roast the duck for 30 minutes. Then remove the roasting pan from the oven, flip the duck back side up, reduce the heat to 350℉, and continue roasting for an additional hour and a half.

Meanwhile, make the glaze:

  • In a small saucepan over medium heat, melt the butter. Once it bubbles, add a teaspoon dried Piquín chiles, stir and cook for a minute, so they can gently brown. Add the orange and lime juices and the honey, and stir. Add the rosemary sprig. Let it all cook for about 7 to 8 over medium-low heat, or until it thickens to a syrup consistency. Remove the rosemary sprig and Piquín chiles with a spoon, or strain into a bowl.
  • Remove the roasting pan from the oven. Tilt the duck to get all the fat onto the roasting pan and scrape all the duck fat into a bowl. Cut the twine from the duck legs and remove the roasted garlic from the cavity.
  • Brush the duck with the glaze, generously, all over, and place back on rack, flipping it so it is breast side up again. Return to the oven and continue to roast for another 15 to 30 minutes, or until the thermometer reads 165℉ to 170℉ and the skin is golden brown. Remove from the oven. Cover with aluminum foil and let rest for 10 to 15 minutes before carving.

Notes

Pato rostizado con Miel, Ajo y Naranja

Chile-Lime Baby Back Ribs

Chile Lime Babyback Ribs
Print Recipe
4.8 from 5 votes

Chile-Lime Baby Back Ribs

Chile-Lime Baby Back Ribs recipe from Pati's Mexican Table Season 11, Episode 1 "The Fire Kings"
Cook Time1 hr 5 mins
Course: Main Course
Cuisine: Mexican
Keyword: pork, ribs
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 4 pounds baby back ribs
  • 1 cup fresh squeezed lime juice
  • 2 tablespoons white distilled vinegar
  • 1/2 cup olive oil
  • 10 to 12 garlic cloves peeled
  • 2 to 3 teaspoons dried piquín chile or to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon plus 1 teaspoon kosher or coarse sea salt or more to taste
  • 1 teaspoon freshly ground black pepper
  • Green Piquín Chile and Oregano Salsa to serve

Instructions

  • Ask your butcher to cut the baby back rib racks in half, making them half their width. Once at home, remove their back membrane. Cut them into pieces with 3 ribs per piece and place them in a bowl.
  • Make the marinade: In the jar of a blender, add the lime juice, vinegar, oil, garlic, dried piquín, oregano, salt, and pepper. Puree until completely smooth.
  • Pour the marinade over the ribs and toss to coat. Cover with plastic wrap and place in the refrigerator anywhere from 2 to 24 hours.
  • When ready to cook, remove the ribs from the refrigerator. Preheat your grill to medium. Brush the grill grates clean with a large piece of white onion.
  • Place the ribs in 3 to 4 large pieces of aluminum foil, in a single layer and seal the tops tightly, making flat packets. Place them over direct heat and cook for 1 hour, flipping the packets over once in between.
  • Remove the packets from the grill, open them up, and place the ribs directly on the grates, bone sides down first. Grill for about 4 to 5 more minutes per side, with the lid closed, until they char and brown for a delicious crunch along the edges.
  • Serve with the Green Piquín Chile and Oregano Salsa on the side, to dip the ribs as you eat them.

Notes

Costillitas con Sal, Chile y Limón

Shrimp Enchiladas in a Rich Tomato Sauce

Shrimp Enchiladas in a Rich Tomato Sauce
Print Recipe
4.92 from 12 votes

Shrimp Enchiladas in a Rich Tomato Sauce

Shrimp Enchiladas in a Rich Tomato Sauce, from Pati’s Mexican Table Season 7, Episode 11 "New York"
Prep Time5 mins
Cook Time1 hr 20 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, Enchilada, pati's mexican table, Recipe, red sauce, seafood, Shrimp
Servings: 6 Servings
Author: Pati Jinich

Ingredients

For enchiladas:

  • 1 1/2 pounds medium shrimp
  • 5 sprigs fresh parsley
  • 2 garlic cloves peeled
  • 3 to 4 bay leaves
  • 1 teaspoon kosher or sea salt divided, or to taste
  • 1 1/2 pounds ripe tomatoes
  • 1 to 2 serrano or jalapeño chiles to taste
  • 4 scallions trimmed and coarsely chopped
  • 1/2 teaspoon grated nutmeg
  • 3 tablespoons canola or safflower oil divided
  • 1 cup Mexican cream Latin style crema, or heavy cream, plus a bit more for garnish
  • 12 Corn tortillas
  • 2 tablespoons unsalted butter

For garnish:

  • 4 scallions trimmed and light green and white parts thinly sliced
  • 1 ripe avocado halved, pitted, meat scooped out and sliced
  • 2 ounces queso fresco farmer’s cheese or mild feta, crumbled (½ cup)

Instructions

  • Remove the shells and tails from the shrimp and reserve. Rinse the shrimp and pat dry. Cut each one into 3 or 4 bite-size pieces.
  • In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon of the salt. Cover with water, place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 20 minutes. Strain the broth into a large measuring cup or heat-proof bowl.
  • Combine the tomatoes, remaining garlic, and chile(s) in a medium saucepan. Cover with water, and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer uncovered until the tomatoes are thoroughly soft, about 10 minutes.
  • Using a slotted spoon, transfer the tomatoes and garlic clove to a blender. Add the 4 coarsely chopped scallions; if you have simmered 2 chiles, begin by adding only 1 of them to the blender, then once you taste the finished puree you can decide if you want to add the other. Add ½ teaspoon salt, the grated nutmeg, and 1 cup of the strained shrimp shell broth. Purée until completely smooth, taste and add the other chile if you would like more chile presence and heat (the sauce will become milder as it cooks and other ingredients are added).
  • Rinse and dry the saucepan, add a tablespoon of the oil and heat over medium heat until hot but not smoking. Add the pureed tomato sauce, being careful to avoid sputters, and cover partially with a lid. Simmer, stirring occasionally, until the sauce thickens, seasons and deepens in color to a much darker red, about 10 minutes. Uncover, reduce heat to medium-low and stir in the cream. Keep at a steady low simmer for 8 to 10 more minutes, or until the sauce is thick, creamy, and coats the back of a wooden spoon. Taste and adjust salt. Remove from the heat and keep warm.
  • Prepare the tortillas for enchiladas by either heating them in a comal or passing them through hot oil.
  • To cook the shrimp, work in batches so that they will sear and not steam. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over high heat until hot, but not smoking, and the butter is bubbling. Add half the shrimp and season with salt. Cook for just a couple of minutes, stirring and flipping a few times, until just cooked through and lightly browned. Remove with a slotted spoon, add the remaining tablespoon of oil and butter to the skillet, and once the butter is foaming, cook the remaining shrimp.
  • Reheat the sauce if necessary. One by one, sauce and fill the tortillas. Glide each prepared tortilla through the sauce and place on a plate. Spoon about 3 tablespoons of the seared shrimp down the middle and fold in a half like a quesadilla. Place on a platter and continue with remaining the tortillas, overlapping the half moon-shaped enchiladas slightly. Once all of the enchiladas are filled, spoon the remaining tomato sauce on top. They should be sauced generously. Garnish with the sliced scallions, slices of avocado and crumbled cheese.

Notes

Entomatadas con Camarones

Carne en su Jugo

carne en su jugo
Print Recipe
5 from 6 votes

Carne en su Jugo

Carne en su Jugo recipe from Pati’s Mexican Table Season 10, Episode 4 “Los Mariachis”
Cook Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: bacon, beef, corn tortillas, guacamole, serrano chiles, tomatillos
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 to 2 fresh serrano chiles stemmed
  • 1 cup cilantro leaves and upper part of stems
  • 1 teaspoon kosher salt or to taste
  • 1 pound thick bacon slices chopped
  • 2 pounds sirloin steak thinly sliced and cut into small bite size pieces
  • 1 cup finely chopped onion
  • 2 to 3 cups chicken or beef broth
  • 5 to 6 cups Frijoles de Olla or beans from the pot (cooked pinto beans)

To serve:

  • Finely chopped white onion
  • Finely chopped cilantro
  • Quartered limes
  • Warm corn tortillas optional
  • Fresh chunky guacamole optional

Instructions

  • Place tomatillos and serrano chiles in a medium saucepan. Cover with water and bring to a boil over medium-high heat, then reduce heat to medium and cook for 8 to 10 minutes until completely cooked through and soft. Using a slotted spoon, transfer the tomatillos and chiles to the jar of a blender along with the cilantro and a teaspoon of salt. Puree until completely smooth and set aside.
  • In a large casserole or Dutch oven, fry the chopped bacon over medium heat until crisp. Transfer to a bowl with a slotted spoon and set aside. Reduce heat to medium, add the streak to bacon fat and cook until it starts to render all its juices. Once it does, add the onion and the broth. Continue cooking for about 15 minutes.
  • Incorporate the tomatillo puree and continue cooking for another 15 minutes, until meat is completely tender and broth has seasoned.
  • Serve the carne en su jugo in bowls along with a ladle of cooked pinto beans, and top with the crisp bacon. Place chopped white onion, cilantro, and lime wedges on the table for everyone to add as they please. You can serve with warm corn tortillas and a side of fresh guacamole.

Notes

Meat, Pinto Bean and Bacon Stew

Ceviche Tostadas Puerto Vallarta

ceviche tostadas
Print Recipe
4.58 from 7 votes

Ceviche Tostadas Puerto Vallarta

Ceviche Tostadas Puerto Vallarta recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time0 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Avocado, cilantro, fish, jalapeno, lime, serrano, Tomato
Servings: 10 tostadas
Author: Pati Jinich

Ingredients

  • 1 pound very fresh mackerel fillets or other saltwater fish fillets, such as grouper, halibut, striped bass, red snapper, or fluke, skinned, rinsed, and cut into 1-2 inch pieces
  • 1 cup peeled and coarsely chopped carrots
  • 1 cup fresh squeezed lime juice
  • 1 jalapeño or serrano chile halved, seeded if desired, and finely chopped
  • 2 tablespoons finely chopped white onion
  • 3 tablespoons chopped cilantro leaves
  • ½ teaspoon dried Mexican oregano
  • 1 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 10 tostadas homemade or store bought
  • 1 large ripe tomato thinly sliced
  • 1 large ripe avocado halved, pitted, meat scooped out, and sliced

Instructions

  • Place the fish and carrots in a food processor and pulse 5-6 times, or until the mixture is finely chopped, taking care not to turn it into a puree. Alternatively you could mince with a sharp knife.
  • Place the fish mixture in a large bowl, pour the lime juice over it, and gently toss. Cover and marinate at room temperature for 30-45 minutes.
  • Drain the fish mixture through a fine mesh sieve, pressing out as much liquid as possible with the back of a spoon. Return the fish to the bowl and stir in the chile, onion, cilantro, oregano, salt, and pepper. Mix well. Cover and refrigerate for at least 30 minutes, or up to 12 hours, so all the flavors come together.
  • When ready to serve, taste the ceviche for salt and pepper and add more if necessary.
  • Mound 2-3 tablespoons of ceviche on top of each tostada. Top each with a slice of tomato and avocado and a final sprinkling of salt.

Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa

fried shrimp tacos
Print Recipe
5 from 5 votes

Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa

Fried Shrimp Tacos recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time10 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: Chipotle, cucumber, flour tortillas, guacamole, Jicama, Salsa, Shrimp
Servings: 4 to 6
Author: Pati Jinich

Ingredients

For the shrimp:

  • 1 cup all purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chipotle chile
  • 2 teaspoons kosher salt plus more to season shrimp
  • 1 1/4 cups seltzer
  • 1 pound large shrimp peeled and deveined (tails off)
  • Safflower oil

Instructions

  • Combine the flour, cumin, chipotle, and salt together in a medium bowl. Whisk in the seltzer water to make a batter.
  • Season the shrimp with salt.
  • In a heavy, wide skillet or casserole, pour oil to a depth of 4 inches and heat over medium for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of shrimp into the oil — it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.
  • Dip the shrimp into the batter and carefully drop into the hot oil. Fry until golden and crisp, turning once, about 2-3 minutes. Transfer to the cooling rack and season with salt.
  • Serve the shrimp on a warm tortilla topped with the slaw and guacamole salsa.

Notes

Tacos de Camarón con Ensalada de Jícama, Manzana y Pepino y Salsa de Guacamole

Mushroom Tacos with Chile de Árbol Salsa

Mushroom Tacos
Print Recipe
4.17 from 6 votes

Mushroom Tacos with Chile de Árbol Salsa

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

Ingredients

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

Instructions

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

Notes

Tacos de Champiñones con Salsa de Chile de Arbol

Red Rice

red rice
Print Recipe
4.65 from 14 votes

Red Rice

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

Ingredients

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

Instructions

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

Notes

Arroz Rojo

Pellizcadas

Pellizcadas
Print Recipe
4.75 from 4 votes

Pellizcadas

Pellizcadas recipe from Pati’s Mexican Table Season 10, Episode 7 “Getting to the Roots”
Cook Time30 mins
Course: Antojos
Cuisine: Mexican
Keyword: cotija cheese, masa, queso fresco, refried beans
Servings: 18 pellizcadas
Author: Pati Jinich

Ingredients

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

Toppings:

Instructions

To make the dough:

  • In a large, shallow mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring with your hands, to make a cohesive dough.
  • Mix and knead the dough with your hands in the bowl until it’s smooth and somewhat firm, about a minute or so. If the dough is sticking to your hands and feels wet, add more masa harina a teaspoon at a time. If the dough crumbles when you roll a piece into a ball, add more water a teaspoon at a time.
  • Cut the side seams of a quart-sized zip-top bag or plastic produce bag so that it opens flat along the bottom seam and then cut along the bottom seam to make two pieces of plastic. You can reuse this bag every time you make pellizcadas, sopes or tortillas. Set aside.
  • Divide the dough evenly into 18 pieces and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic wrap or a damp kitchen towel to keep them moist.
  • Preheat a comal, cast iron skillet, nonstick pan, or a griddle, over medium heat for 5 minutes, or until evenly hot.

To press the pellizcadas:

  • Working with one ball of dough at a time, sandwich it in between the plastic bag pieces on the bottom plate of a tortilla press. There should be a piece of plastic under the ball and another piece of plastic on top of the ball. Gently close the tortilla press until the dough is about 1/4” thick and about 3” to 4” in diameter. You may need to press it a couple times to get the desired thinness.

To cook pellizcadas:

  • Peel the top layer of plastic away from the pellizcada. Remove the pellizcada along with the bottom layer of plastic and place it in your palm with the plastic side up. Peel away the plastic and quickly, but gently, lay the pellizcada on the preheated pan. Cook for about 2 minutes on each side, until opaque and speckled, and they can easily be flipped without sticking to the pan.
  • Remove from the heat and place it on a flat surface or cutting board. At this point, it will not be cooked all the way through. Using a kitchen towel or cloth napkin to protect your fingers from the heat, press and gently pinch a rim around the edge of the pellizcada; the masa should still be soft enough to do this.
  • When finished forming all the pellizcadas, add oil to the comal or skillet, or brush each pellizcada with oil, and cook for one minute more on each side or until it’s cooked through and freckled with brown spots.
  • To serve immediately, remove pellizcadas from the heat and top each with a tablespoon of warm refried beans, some chicharrón en salsa, crumbled cheese, and chopped onion.
  • To serve later, wrap pellizcadas in a clean kitchen towel, seal in a plastic bag and refrigerate for up to 3 days. They can also be frozen for longer storage. Reheat on a hot surface (comal, pan, or griddle) for a few minutes before serving. If desired, reheat in a bit of oil to crisp up the outside of the pellizcada.

Chicharrón in Three Chiles Salsa

Pellizcadas
Print Recipe
4.34 from 6 votes

Chicharrón in Three Chiles Salsa

Chicharrón in Three Chiles Salsa recipe from Pati’s Mexican Table Season 10, Episode 7 “Getting to the Roots”
Cook Time15 mins
Course: Filling, Main Dish
Cuisine: Mexican
Keyword: cilantro, jalapeno, Poblano, serrano, tomatillos
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 2 pounds tomatillos husks removed and washed
  • 1 cup cilantro leaves and upper part of the stems
  • 1 poblano chile stemmed, seeded, and coarsely chopped
  • 1 jalapeño chile stemmed and coarsely chopped
  • 1 serrano chile stemmed and coarsely chopped
  • 1 cup chicken broth
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable oil
  • 5 ounces chicharrón broken into pieces

Instructions

  • Place the tomatillos in the medium saucepan, cover with water, and set over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 8 to 10 minutes, until the tomatillos are soft and cooked through. Using a slotted spoon, transfer the tomatillos to the jar of a blender along with the cilantro, poblano, jalapeño, serrano, chicken broth, and salt. Puree until smooth.
  • In a medium saucepan, heat the oil over medium heat. Add the pureed three chiles salsa and let simmer for 2 to 3 minutes. Add the chicharrón in pieces and continue cooking for a couple minutes more.
  • Use it as a filling for tacos or quesadillas, or as a topping for sopes or pellizcadas.

Notes

Chicharrón en Salsa de Tres Chiles

Chile Relleno Rice with Salsa Roja

chile relleno rice
Print Recipe
4.25 from 16 votes

Chile Relleno Rice with Salsa Roja

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

Ingredients

For the chiles rellenos:

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

For the rice:

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

For the salsa roja:

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

Instructions

Make and assemble the chiles rellenos:

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

Prepare the rice:

  • Heat the oil in a saucepan over medium-high heat. Add the rice and cook, stirring softly for 2 to 3 minutes. Incorporate the onion and stir, from time to time, until the rice begins to change to a milky-white color and feels and feels heavier, as if it were grains of sand; about 3 to 4 more minutes. Pour in 4 cups of broth and salt.
  • When it comes to a rolling boil, place the chiles rellenos into the pot. Cover the pot, reduce the heat to the lowest setting, and cook until the rice is cooked through and the liquid has been absorbed, about 15 to 20 minutes. If the rice grains don’t seem soft and cooked through, add a bit more chicken broth or water and let it cook for another 5 more minutes or so. Once the rice is cooked, remove the pan from the heat and let it sit, covered, for 5 to 10 minutes.

Meanwhile, make the salsa roja:

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

To serve:

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

Notes

Arroz con Chile Relleno y Salsa Roja

Jalisco-Style Chicken Tamales

Jalisco-Style Chicken Tamales
Print Recipe
4.25 from 8 votes

Jalisco-Style Chicken Tamales

Jalisco-style Chicken Tamales recipe from Pati’s Mexican Table Season 10, Episode 6 “Tradition and Innovation”
Cook Time1 hr
Course: Antojos, Breakfast, Snack
Cuisine: Mexican
Keyword: chicken, jalapeno, masa, Poblano, Tamales, Tomato
Servings: 16 tamales
Author: Pati Jinich

Ingredients

Tamal dough:

  • cups (326g) masa harina
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (184g) lard or vegetable shortening
  • cups (738g) chicken broth

Filling:

  • 3 poblano chiles
  • 1 pound ripe tomatoes or one 14.5-ounce can of fire roasted tomatoes
  • 2 tablespoons vegetable oil
  • 1/2 cup (71g) chopped white onion
  • 2 garlic cloves peeled and finely chopped
  • 1/4 teaspoon ground cumin
  • 4 whole cloves stemmed and crushed
  • 1/2 teaspoon salt
  • 1/2 cup (70g) chopped manzanilla olives stuffed with pimentos
  • 1/4 cup (46g) coarsely chopped capers
  • 1/4 cup diced pickled jalapeños
  • 3 cups (330g) shredded cooked chicken

For assembly:

  • 30 to 36 dried corn husks

Instructions

To make the tamal dough:

  • Whisk together the masa harina, baking powder and salt in a medium bowl.
  • Place the lard or vegetable shortening in a mixer set with the paddle attachment and beat on high until very light, about 1 to 2 minutes. Reduce the speed and add the chicken broth and masa harina mixture alternately, stopping to scrape down the sides of the bowl as needed. Once it has all been added, raise speed to medium and continue beating for about 4 to 8 minutes, until the dough is homogeneous, very fluffy, and aerated.
  • To test if the dough is ready, drop 1/2 teaspoon into a cup of cold water. If it floats, it is ready. If it sinks, beat longer to aerate further.

To make the filling:

  • Place poblano chiles and tomatoes (if using fresh) on a baking sheet covered with aluminum foil. Place under the broiler and char for 8 to 10 minutes, flipping a couple times in between, until charred, soft, and wrinkled.
  • Remove the poblanos and tomatoes from the oven. Place the poblanos in a plastic bag, close the bag, and set aside to allow the poblanos to steam and sweat for at least 10 minutes, and up to 2 hours. Remove the poblanos from the bag and in a bowl of water, or under a gentle stream of running water, peel away the charred skin. Next, cut a slit down the side of each poblano and remove the seeds and stems before cutting into strips of about 1” x 1/4”. Set aside.
  • Chop the broiled tomatoes into 1/2″ pieces. If using canned tomatoes, simply chop them.
  • In a large skillet, heat the vegetable oil over medium heat. Once hot, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, a minute or two longer.
  • Add the chopped tomatoes (including the skins, seeds, and juices), cumin, crushed tops of the whole cloves, and salt. Cook for 3 to 4 minutes, until the mixture is dark red and thickened. Add poblanos, olives, capers, pickled jalapeños and chicken, stirring to combine. Cook for 5 more minutes.

To assemble tamales:

  • In a large bowl, soak the dried corn husks in hot water for at least 10 minutes, or until soft and pliable, drain.
  • Working with one corn husk at a time, lay it out with the tapered end pointing towards you. Portion about 1/4 cup (50g) masa onto the husk – a scone or muffin scoop works well here. Spread the masa into a rectangle, about 3” x 5”; the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides and at least 1” on the bottom. Place 2 tablespoons of the filling (about 40g) in the middle of the rectangle.
  • Pick up the two long sides of the corn husk and bring them together (the masa will start to swaddle the filling). Fold the joined sides of the husk together to one side of the tamal, wrapping them in the same direction around the tamal. Fold up the empty section of the husk, with the tapering end from the bottom up and spread the tamal gently so it is evenly distributed. This will form a closed bottom and the top will be left open. Place the tamales as vertically as you can in a container (open side up) and repeat the assembly with the remaining masa and filling.

To steam tamales:

  • Fill a steamer with water right up to the bottom of the steaming base or basket and bring the water to a simmer over medium heat. Line the steamer base or basket with a layer of soaked corn husks. Place the prepared tamales as vertically as you can into the prepared steamer with the open end facing up. If there is space left in the steamer, tuck in some more corn husks, so the tamales will be snug and not shift around. Cover the tamales with more soaked corn husks and steam, covered with a lid, for about an hour.
  • Turn off the heat and let them rest and settle in the steamer for at least 10 minutes. You can test the tamales for doneness by unwrapping one and checking to see that it releases easily from the husk. If it doesn’t, return the steamer to the heat, checking them at 5-minutes increments. Finished tamales will stay warm for about 2 hours in the steamer.

Storage information:

  • Tamales can be made ahead several days before and stored in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer; for refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.

Notes

Tamales Tapatíos

Birriadillas

Birriadillas
Print Recipe
4.84 from 6 votes

Birriadillas

Birriadillas recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time5 mins
Course: Antojos, Side Dish
Cuisine: Mexican
Keyword: Ancho, corn tortillas, Guajillo, lamb, lime
Servings: 2 birriadillas
Author: Pati Jinich

Ingredients

Instructions

  • Heat a large non-stick sauté pan or comal over medium heat. Add two tortillas and top with shredded cheese and a generous scoop of shredded birria. Cover with the remaining two tortillas.
  • Heat until the tortillas on the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters. Serve with salsita tapatía or salsa of your choice.

Jalisco-style Birria

Jalisco-style Birria
Print Recipe
4.3 from 10 votes

Jalisco-style Birria

Jalisco-style Birria recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time3 hrs
Course: Main Course
Cuisine: Mexican
Keyword: Ancho, cilantro, corn tortillas, Guajillo, lamb, lime, morita chiles, Salsa
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 4 to 5 pounds bone-in lamb shoulder ribs, or leg, or a combination, cut into approximately 3 inch pieces
  • cup white distilled vinegar
  • 4 teaspoons kosher salt or more to taste
  • 4 dried ancho chiles stemmed and seeded
  • 4 dried guajillo chiles stemmed and seeded
  • 4 dried cascabel chiles stemmed and seeded
  • 3 dried morita chipotle chiles stemmed
  • 6 garlic cloves
  • 3 tablespoons fresh oregano or 1 tablespoon dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated nutmeg
  • ½ teaspoon ground black pepper
  • 4 whole cloves stemmed

For serving:

  • Warm corn tortillas
  • 2 cups finely chopped white onion
  • 2 cups chopped fresh cilantro leaves
  • 2 or 3 limes quartered
  • Salsita Tapatía or salsa of your choice

Instructions

  • Place the meat in a large roasting pan, pour on the vinegar and sprinkle the salt, and rub it all over the meat. Let it sit as you prepare the marinade.
  • Heat a comal or small skillet over medium-low heat. Toast the dried chiles for a minute per side, or until lightly toasted. Place in a saucepan along with the garlic and cover with 4 cups of water. Bring to a boil over medium-high heat, then lower heat to medium and simmer for 10 minutes until the chiles have softened and plumped up.
  • Using a slotted spoon, transfer the chiles and garlic to the jar of a blender, along with the 4 cups of cooking liquid and the oregano, cumin, nutmeg, black pepper, and cloves and puree until smooth. Cool to room temperature.
  • Cover the meat with the adobo, making sure it is all well rubbed. Cover and let sit in the refrigerator, ideally, anywhere from 24 to 48 hours (or at least 2 hours).
  • Remove the meat from the refrigerator. Preheat the oven to 375℉.
  • Place the meat and all of the marinade in a roasting pan, tightly cover with aluminum foil, and roast in the oven for 2½ to 3 hours. Uncover and continue roasting for another 35 minutes, or until the meat is so tender it is falling off the bones and it is browned on the top. Taste the broth and adjust the salt. You may need to add some water to the pan if it has reduced too much during the cooking.
  • When it comes to serving, you have many choices: You can transfer the meat to a platter, moisten with the remaining broth, and assemble the meat in tacos or make birria-dillas (or quesa-birrias). You can garnish the tacos or quesadillas with the onion, cilantro, lime and salsita of your choice, such as the tapatía.

Notes

Birria

Red Menudo

red menudo
Print Recipe
4.13 from 8 votes

Red Menudo

Red Menudo recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”
Cook Time5 hrs
Course: Main Course, Soup
Cuisine: Mexican
Keyword: beef, chile de arbol, chile piquín, Guajillo
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the soup:

  • 1/2 cup white distilled vinegar
  • 4 cups, plus 5 quarts, water
  • 1 tablespoon, plus 1 teaspoon, kosher salt more to taste
  • 3 pounds beef tripe preferably equal parts honeycomb tripe and book (bible) tripe
  • 2 pounds calves’ feet cut into 2 to 4 pieces, optional
  • 1/2 white onion
  • 1 head of garlic cut in half horizontally, loose papery outer layer removed
  • 1 teaspoon dried oregano
  • 15 sprigs fresh mint tied with kitchen twine

For the chile puree:

  • 4 dried guajillo chiles stemmed and seeded
  • 2 garlic cloves peeled
  • 1/2 teaspoon cumin seeds lightly toasted
  • 1/2 teaspoon coriander seeds lightly toasted

Garnishes:

  • 2 cups coarsely chopped fresh mint leaves
  • 2 cups coarsely chopped fresh cilantro leaves and upper stems
  • 1 cup finely chopped white onion
  • 5 or 6 limes halved
  • Ground or crushed dried chiltepín chile or dried chile piquín or chile de árbol
  • Dried oregano
  • Warm corn tortillas corn tostadas, or crunchy bread, to serve

Instructions

To make the soup:

  • Rinse the tripe and calves’ feet, if using, in several changes of cold water.
  • In a bowl large enough to hold the tripe and calves’ feet, combine the vinegar, 4 cups of water, and 1 tablespoon of salt, stir to dissolve the salt. Add the tripe, calves’ feet, and enough additional water to cover and soak for 30 minutes. Drain in a colander and rinse well.
  • Cut the tripe into bite-size pieces, 1 to 1 1/2 inches.
  • Add 5 quarts of water and the onion and garlic in a very large soup pot or a stockpot. If using the calves’ feet, add them to the pot and bring the water to a boil over high heat. Reduce the heat to medium and simmer, partially covered, for 20 minutes. Skim off any foam.
  • Add the tripe to the pot, along with the remaining 1 teaspoon salt, the oregano, and mint-sprig bundle, and bring to a boil. Reduce the heat to low and simmer, partially covered, for 4 hours, or until the tripe is soft and tender but still has some texture. Remove the garlic and onion and discard.

Meanwhile, make the chile puree:

  • Place the dried chiles and garlic in a small saucepan, cover with water, and bring to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the chiles are softened. Remove from the heat and transfer the chiles and garlic to a blender, along with 1/2 cup of the cooking water. Add the cumin and coriander seeds and puree until smooth. Set aside.

To finish the soup:

  • If you used them, remove the calves’ feet from the pot with a slotted spoon and set aside to cool until you can handle them. Then remove the meaty and gelatinous pieces and discard the bones. Cut the meat and gelatinous bits into smaller pieces and stir back into the pot.
  • Bring back to a simmer. Add the chile puree, stir well to combine, and simmer for another 20 to 30 minutes to blend the flavors. Taste and adjust the salt.
  • Arrange the garnishes in small bowls on the table, and set out the tortillas, tostadas, or bread. Serve and let your guests customize their menudo.

Notes

Menudo Rojo

Pollo a la Valentina

Pollo a la Valentina
Print Recipe
4.43 from 7 votes

Pollo a la Valentina

Pollo a la Valentina recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Cook Time45 mins
Course: Main Dish
Cuisine: Mexican
Keyword: chicken, jalapeno, Potato, Tomato
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 1 4-5 pound chicken cut into serving pieces
  • 1 half of a white onion
  • 3 garlic cloves
  • 2 bay leaves
  • 3 teaspoons kosher salt divided
  • 4 to 5 large potatoes peeled and cut into cubes
  • pounds ripe tomatoes
  • teaspoons dried oregano
  • 3 tablespoons brine from the pickled jalapeños
  • 5 tablespoons safflower oil divided
  • 1 head romaine lettuce leaves rinsed and dried, thinly sliced
  • 4 to 6 radishes halved, thinly sliced
  • Pickled jalapeños and carrots
  • Bolillos or birotes, homemade or store bought, to serve

Instructions

  • In a large pot, place the chicken pieces, along with the onion, garlic, bay leaves, and 2 teaspoons of the salt, and cover with water. Set over high heat. Once it comes to a boil, reduce to medium heat, add the cubed potatoes and simmer for 20 minutes, until the chicken is just cooked through and the potatoes are soft. Using a slotted spoon, transfer the chicken into a strainer and let cool. Transfer the cubed potatoes into another strainer and let cool.
  • In a medium saucepan, add the tomatoes and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until completely cooked and soft. Transfer the tomatoes to the jar of a blender along with the oregano, pickled jalapeño brine, and the remaining teaspoon of salt and puree until smooth.
  • Rinse and wipe dry the same saucepan used for the tomatoes and set over medium-high heat. Add 1 tablespoon of the oil, once hot, add the pureed tomato sauce and simmer for 5 to 6 minutes until darkened in color and thickened in consistency. Scrape onto a bowl.
  • In a large non-stick saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, dunk the potatoes into the tomato sauce, then place in the saute pan and fry for 3 to 4 minutes per side, or until crisped and browned. Scrape onto a large platter and set aside.
  • Add the remaining 2 tablespoons of oil to the saute pan, and one by one, dunk the chicken pieces into the tomato sauce, then add to the saute pan. Fry for 3 to 4 minutes per side, flipping as need be, until completely crisped and browned. Place on the same platter as the potatoes.
  • Reduce heat to medium, pour in the remaining tomato sauce and simmer for 1 to 2 minutes, stirring constantly, while it bubbles and thickens. Pour the thickened tomato sauce over the chicken and toss to coat.
  • Serve with the potatoes, shredded lettuce, radishes and pickled jalapeños. Bring bolillos or birotes to the table to eat along with the chicken, sides and garnishes.

Rice with Poblanos and Corn

Rice with Poblanos and Corn
Print Recipe
5 from 7 votes

Rice with Poblanos and Corn

Rice with Poblanos and Corn recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Cook Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Corn, Mahatma Rice, Poblano
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups Mahatma® Rice jasmine white rice
  • 1 tablespoon unsalted butter
  • 2/3 cup finely chopped white onion
  • 1 1/2 cups corn kernels from about 2 ears
  • 1 1/4 teaspoons kosher salt or more to taste
  • 1/2 teaspoon ground allspice
  • 4 cups chicken broth or water plus more if needed
  • 4 fresh poblano chiles roasted, sweated, peeled, seeded, and cut into 1-x-1/4-inch strips

Instructions

  • Heat the oil in a large saucepan over medium-high heat, until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, crackles, and feels heavier as you stir it, 2 to 3 minutes.
  • Clear a space in the center of the pan and add the butter. Once it melts, add the onion and corn and cook, stirring and mixing with the rice, for 2 to 3 minutes, until the onion begins to soften. Add the salt and allspice, stir well, and stir in the broth or water. Bring to a boil, add the poblanos, stir once, cover, and reduce the heat to the lowest setting.
  • Simmer for 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be tender; if it is not but all the liquid has been absorbed, add 2 tablespoons or so of broth or water, cover again, and cook for a couple more minutes.
  • Remove from the heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, taste and adjust the salt, and serve.

Notes

Arroz con Elote y Poblano

Avocado and Cucumber Salad

Avocado and Cucumber Salad
Print Recipe
5 from 7 votes

Avocado and Cucumber Salad

Avocado and Cucumber Salad recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Cook Time0 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, cotija, cucumber, jalapeno, mexican crema
Servings: 4 to 6
Author: Pati Jinich

Ingredients

  • 3 large ripe Mexican avocados halved, pitted and cut into chunks
  • 1 large English cucumber cut into chunks
  • 3 to 4 scallions thinly sliced
  • 5 tablespoons Mexican crema
  • 2 tablespoons plain yogurt
  • Juice and zest of one lime
  • 1 small garlic clove peeled and pressed or minced
  • 1 jalapeño stemmed and minced
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon kosher salt or to taste
  • Crumbled cotija cheese for garnish

Instructions

  • Combine the avocado, cucumber, and scallion in a large bowl.
  • In a small bowl, whisk together the crema, yogurt, lime juice and zest, garlic, jalapeño, cilantro, and salt.
  • Pour the crema dressing over the avocado and cucumber salad and toss to combine. Adjust seasoning, sprinkle with cotija, and serve immediately.

Chile Charred Pork

Chile Charred Pork Sandwich
Print Recipe
4.41 from 5 votes

Chile Charred Pork

Chile Charred Pork recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Cook Time2 hrs 30 mins
Cuisine: Mexican
Keyword: pork
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound pork butt cut into 1- 2 inch cubes
  • 1 pound pork ribs cut into individual ribs
  • 1/3 cup apple cider vinegar
  • 1 tablespoon kosher salt
  • 4 guajillo chiles stemmed and seeded
  • 2 chiles de árbol preferably Chile de Yahualica from Jalisco, stemmed
  • 4 whole cloves stemmed
  • 1 teaspoon cumin seeds
  • 1 tablespoon sesame seeds
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1" piece of true cinnamon or canela or substitute 1 teaspoon ground canela
  • 2 garlic cloves peeled
  • 1 tablespoon peeled and coarsely chopped fresh ginger
  • 2 ounces grated Mexican chocolate
  • ½ teaspoon freshly ground black pepper

Instructions

  • Place the pork butt and ribs in a large bowl, cover with the vinegar, sprinkle with the salt, and mix. Cover and let sit in the refrigerator for one hour.
  • On a preheated comal or skillet set over medium heat, toast the guajillos and chiles de árbol for a minute per side, until lightly toasted and their texture and color have changed (but don’t let them burn), set aside. On the same comal or skillet, toast the stemmed cloves, cumin seeds, sesame seeds, oregano and thyme for just a minute, stirring constantly so they don’t burn. If using the piece of canela stick, toast it for a minute or two.
  • Place the toasted chiles as well as the garlic cloves and ginger in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until rehydrated and plumped up.
  • In the jar of a blender, add the rehydrated chiles, cooked garlic and ginger, and a cup of the cooking liquid. Add the toasted cloves, cumin seeds, sesame seeds, oregano, thyme, canela stick or ground cinnamon, grated chocolate, ground black pepper and puree until completely smooth. Let cool to room temperature, then cover the pork with this mixture and marinate in the refrigerator anywhere from 24 to 48 hours.
  • When ready to cook the meat, preheat the oven to 375°F. Remove the pork from the refrigerator. Once the oven is hot, place the pork in a baking pan or dish, cover with aluminum foil, and roast for 2 hours.
  • Remove the foil and roast uncovered for another 30 minutes. The meat should completely fall apart when you shred it with a fork. Eat it in lonches or tortas, or tuck it into soft corn tortillas for tacos.

Notes

Tatemado de Puerco

Chicken and Shrimp Fried Rice Mexicano

chicken and shrimp fried rice mexicano
Print Recipe
4.16 from 13 votes

Chicken and Shrimp Fried Rice Mexicano

A quick and easy fried rice with chicken and shrimp, incorporating a few Mexican ingredients I always have on hand.
Cook Time15 mins
Course: Main Course
Cuisine: Chinese
Keyword: chicken, Eggs, rice, Shrimp
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • pounds skinless boneless chicken breasts, cut into bite size pieces
  • 1 pound peeled medium sized shrimp cleaned and patted dry
  • ½ cup soy sauce
  • 1 tablespoon brown sugar or grated piloncillo
  • 2 tablespoons unseasoned rice vinegar
  • 3 tablespoons sauce from chipotles in adobo sauce more to taste
  • 4 garlic cloves peeled and pressed or finely chopped
  • 2 tablespoons grated fresh ginger
  • 1 serrano or jalapeño chile stemmed and finely chopped
  • 9 tablespoons vegetable oil divided
  • 3 eggs lightly beaten
  • 1 cup diced carrots from about 2 medium sized carrots
  • cups diced fresh asparagus bottoms of stalks peeled and dry base cut off
  • 1 cup shelled peas
  • 8 to 10 scallions root ends removed, white, light green and green parts sliced, reserving a tablespoon or so for garnish
  • cups cooked Mahatma® Rice white rice cooked from 1½ cups raw rice
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Place the chicken in a bowl, season with salt and pepper to taste. In another bowl, place the cleaned shrimp and season with salt and pepper to taste.
  • In a small bowl, combine the soy sauce, brown sugar, rice vinegar, chipotle in adobo sauce, garlic, ginger and chile, and mix well to combine. Set aside.
  • In a medium non-stick skillet, heat one tablespoon of the oil. Once hot, add the beaten eggs, sprinkle with a bit of salt and pepper. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked in the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite size pieces. Set aside.
  • In an extended large sauté pan or wok, set over high heat, heat 2 tablespoons of the oil. Once very hot but not smoking, add the chicken, cooking it in batches if need be to avoid overcrowding the pan. Cook for 2 to 3 minutes per side, scrape onto a large bowl. Add 2 more tablespoons of the oil. Repeat with the shrimp, cooking them in batches if need be, for 1 to 2 minutes per side, just until browned and crisp on the outside but not over cooked. Scrape onto the bowl with the chicken.
  • In the same pan, add 2 more tablespoons the oil, reduce the heat to medium high and add the carrots and asparagus. Sprinkle with salt and pepper to taste, and let them cook for 3 to 4 minutes until softened but still with a firm bite. Add the peas and the scallions, stir, and cook for another couple minutes. Scrape onto a separate bowl and set aside.
  • Heat the remaining 2 tablespoons of oil in the same pan and raise heat to high. Once hot, add the rice, cook it in the oil for a minute or two as you stir. Whisk the soy sauce mixture and pour it over the rice. Add the vegetables, the chicken, the shrimp and the omelet pieces, and toss to combine. Let it all cook together for a minute or two and serve. Garnish with the reserved scallion slices.

Notes

Arroz frito mexicano con pollo y camarón


My Favorite Green Rice

My Favorite Green Rice
Print Recipe
4.6 from 5 votes

My Favorite Green Rice

Flavored with poblano chile, cilantro, and onion, the arroz verde will change any notion you may have that rice is aboring side dish.
Cook Time25 mins
Course: Side Dish
Cuisine: Mexican
Keyword: arroz verde, poblanos, rice
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups Mahatma® Rice white rice or jasmine white rice
  • 2 poblano chiles seeded and cut into chunks
  • 1/2 cup water plus 2 tablespoons more if needed
  • 2/3 cup cilantro leaves
  • 2 garlic cloves
  • 1 1/2 teaspoons kosher or sea salt
  • 2 1/2-3 cups homemade chicken broth or store bought
  • 3 tablespoons vegetable oil
  • 1/3 cup coarsely chopped white onion
  • 1 tablespoon freshly squeezed lime juice or more to taste
  • 1/2 cup crumbled queso fresco Cotija, farmer cheese, or mild feta (optional)

Instructions

  • Soak the rice in a bowl of hot water to cover for about 5 minutes. Drain in a sieve and rinse under cold water until the water runs clear; drain well.
  • In a blender or food processor, puree the chiles with the 1/2 cup water, cilantro, garlic, and salt until smooth. Pass the puree through a fine sieve into a large liquid measuring cup; note the amount and set aside. Pour enough of the chicken broth into another liquid measuring cup to make 4 cups liquid total—you want to keep the two liquids separate, since you will add the puree first.
  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the color changes to a milky white, 3 to 4 minutes. Add the onion and sauté until slightly softened, 1 to 2 minutes.
  • Pour in the poblano puree and cook until it darkens, thickens, and has mostly been absorbed by the rice, 2 to 3 minutes. Stir in the chicken broth and lime juice, bring to a rolling boil, cover, and reduce the heat to the lowest possible setting. Cook until most of the liquid has been absorbed but there is still some moisture in the pan, about 15 minutes. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add 2 tablespoons water, cover again, and cook for a couple more minutes. Let the rice rest, covered, for at least 5 minutes.
  • Fluff the rice with a fork and serve with the crumbled cheese on top, if using.

Notes

Arroz Verde

Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

Print Recipe
4.67 from 6 votes

Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

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

Ingredients

For the Pine Nut Mole:

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

For the Filling:

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

To assemble:

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

Instructions

To make the mole:

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

To make the filling:

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

To assemble:

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

Notes

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

Carne con Chile Burritos

carne con chile burritos
Print Recipe
3.84 from 6 votes

Carne con Chile Burritos

Carne con Chile Burritos recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Prep Time40 mins
Cook Time1 hr 30 mins
Course: Main Dish
Cuisine: Mexican
Keyword: beef, brisket, burritos, carne, chile, chile colorado, flour tortillas, mexican crema, Pico de Gallo, queso fresco, Sonora, Sonoran
Servings: 8 to 10 burritos
Author: Pati Jinich

Ingredients

For the meat:

  • 6 pounds beef brisket trimmed of some of the fat and cut into 2-inch chunks
  • 1/2 white onion
  • 5 garlic cloves peeled
  • 2 bay leaves
  • 1 tablespoon kosher or sea salt
  • 1/2 teaspoon black peppercorns

For the carne con chile:

  • 10 to 12 dried chiles colorados a.k.a. New Mexico chiles, California chiles and dried Anaheim chiles, stemmed and seeded (if unavailable, substitute guajillos)
  • 2 large ripe roma tomatoes about 1/2 pound
  • 2 peeled garlic cloves
  • 1/4 cup coarsely chopped onion
  • 5 dried chiltepin chiles if available (ideal but can skip them if you don’t find them)
  • 2 dried chiles de árbol stemmed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher or sea salt or to taste
  • 4 cups beef broth from cooking the meat
  • 2 tablespoons lard or vegetable oil
  • 2 tablespoons all purpose flour

For the burritos:

  • 8 to 10 flour tortillas
  • Sliced or diced avocado
  • Queso fresco crumbled
  • Mexican crema
  • Pico de gallo salsa or salsa of your choice
  • Shredded romaine lettuce

Instructions

To cook the meat:

  • Place the meat in a large pot and cover with at least 12 cups water. Add the white onion half, 5 garlic cloves, bay leaves, salt and black peppercorns. Bring to a rolling boil over high heat. Skim off any foam that rises to the top, reduce the heat to medium-low, cover and cook until the meat is completely cooked through and tender enough to pull apart easily with your fingers, about 1 1/4 to 1 1/2 hours.
  • Using a slotted spoon, remove the meat from the broth and place in a bowl. Strain the broth into a separate bowl or container. Measure out 4 cups and freeze the rest for another use. Once the meat is cool enough to handle, shred into smaller bite size pieces and remove and discard the fat. Set aside.

To make the carne con chile:

  • Place the chiles colorados, tomatoes, and 2 garlic cloves in a medium saucepan. Cover with water and bring to a simmer over medium-high heat. Reduce heat slightly and simmer for 10 to 12 minutes until the chiles have plumped up and rehydrated, and the tomatoes are fully cooked and mushy. Transfer the chiles, tomatoes, garlic and a 1/2 cup of their cooking liquid to a blender. Add the chopped white onion, chiltepin chiles, chiles de árbol, oregano and salt. Puree until completely smooth.
  • Heat the lard or oil in a large heavy-bottomed pot or Dutch oven set over medium-high heat. Add the flour and stir together well to create a roux. Cook, stirring, for a minute or two until bubbling and lightly browned. Add the chile colorado puree. Cook, stirring often, making sure the mixture doesn’t stick and burn on the bottom of the pan, until it has thickened and darkened slightly, about 5 to 6 minutes. Stir in the beef broth and the shredded cooked meat and bring to a simmer, stirring. Reduce heat to medium, cover partially, and continue to cook, stirring often and scraping the bottom of the pot until the sauce has thickened and the meat is well seasoned, coated with the chile mixture, and so tender it is falling apart, about 30 minutes. Taste and adjust salt. Remove from the heat.

To make the burritos:

  • Heat the tortillas on a preheated comal or skillet. Top with 1/4 to 1/3 cup of the carne con chile and roll into burritos. Once assembled, you can heat them for another minute if you want them a bit toasted, or eat them soft, just as soon as they are assembled.
  • Serve with sliced or diced avocado, crumbled queso fresco, crema, salsa and lettuce, and let people garnish to taste.

Notes

Burritos de Carne con Chile

Chile Rubbed Pork Chop

Chile Rubbed Pork Chop
Print Recipe
4 from 9 votes

Chile Rubbed Pork Chop

Chile Rubbed Pork Chop recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Prep Time5 mins
Cook Time15 mins
Course: Main Dish
Cuisine: Mexican
Keyword: ancho chiles, cerdo, grill recipes, Mexico, pati’s mexican table, pork, pork chop, Sonora, Sonoran
Servings: 4 pork chops
Author: Pati Jinich

Ingredients

  • 4 1-inch thick bone-in pork chops
  • 1 tablespoon ancho chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Pickled Grape Salad to serve

Instructions

  • Place pork chops on a baking sheet or cutting board. Stir ancho chile powder, oregano, salt and pepper in a small bowl. Rub the pork chops with the spice mixture. Set aside.
  • Preheat the grill to medium high, or heat a grill pan over medium-high heat.
  • Brush the grill or grill pan with 1 tablespoon of vegetable oil. Add pork chops, cook for 7 to 8 minutes, then flip and cook on the other side for another 6 to 7 minutes. The meat should be at 145°F to 150°F if checked with a meat thermometer.
  • Transfer the pork chops to a plate to rest for about 5 minutes. Slice and serve with the Pickled Grape Salad.

Notes

Chuleta de Cerdo con Chile

Pickled Grape Salad

Pickled Grape Salad
Print Recipe
3.88 from 8 votes

Pickled Grape Salad

Pickled Grape Salad Recipe from Pati's Mexican Table Season 9, Episode 10 Sabores Norteños"
Prep Time10 mins
Cook Time0 mins
Course: Salad
Cuisine: Mexican
Keyword: Comino, cumin, divine flavor, Ensalada, grapes, Mexico, orange juice, pati’s mexican table, pickled, salad, serrano chiles, Sonora, Sonoran, uva
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 cups Cotton Candy grapes or green seedless grapes, halved
  • 1 serrano chile halved and thinly sliced
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon orange zest
  • 1 teaspoon cumin seeds toasted and crushed
  • 1/2 red onion sliced
  • 1 rib celery sliced
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons olive oil
  • 1/2 cup cilantro leaves roughly chopped
  • 1/2 cup fresh mint leaves roughly chopped

Instructions

  • In a medium bowl, toss the grapes with the serrano, lime and orange juices and zests, cumin, red onion, celery, salt and olive oil and toss until fully coated. Add the cilantro and mint and toss to incorporate.

Notes

Ensalada de Uva con Comino

Sonora Cheese Soup

Sonora Cheese Soup
Print Recipe
5 from 5 votes

Sonora Cheese Soup

Sonora Cheese Soup recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Prep Time20 mins
Cook Time20 mins
Course: Soup
Cuisine: Mexican
Keyword: anaheim chiles, caldo, cheese, chicken broth, Mexico, pati’s mexican table, pay de queso, poblanos, queso, queso fresco, Sonora, Sonoran, sopa, soup
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons canola or safflower oil
  • 1 to 1 1/4 pounds potatoes about 4 medium, peeled and diced (about 3 cups)
  • 1 1/2 cups chopped white onion
  • 1 ripe medium-sized tomato cored and diced without discarding seeds and juices
  • 4 fresh Anaheim or poblano chiles about 1 pound, charred or roasted, sweated, peeled, seeded and cut into strips
  • 3/4 teaspoon kosher or sea salt or to taste
  • 4 cups homemade chicken broth
  • 2 cups milk
  • 1/2 pound queso regional fresco de Sonora or queso fresco

Instructions

  • Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.
  • Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt.