Dinner

Chicken a la Valentina

Posted on by Pati Jinich
Pollo a la Valentina
Print Recipe
4.75 from 8 votes

Chicken a la Valentina

Chicken a la Valentina recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Cook Time45 minutes
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
  • 1½ pounds ripe tomatoes
  • 1½ 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.

Notes

Pollo a la Valentina

Rice with Poblanos and Corn

Posted on by Pati Jinich
Rice with Poblanos and Corn
Print Recipe
4.50 from 8 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 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Corn, Poblano
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups 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

Posted on by Pati Jinich
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 minutes
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.

Notes

Ensalada de Aguacate y Pepino

Chile Charred Pork

Posted on by Pati Jinich
Chile Charred Pork Sandwich
Print Recipe
3.84 from 6 votes

Chile Charred Pork

Chile Charred Pork recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Cook Time2 hours 30 minutes
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

Posted on by Pati Jinich
chicken and shrimp fried rice mexicano
Print Recipe
4.31 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 minutes
Course: Main Course
Cuisine: Chinese
Keyword: chicken, Eggs, rice, Shrimp
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1½ 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
  • 1½ 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
  • 4½ cups cooked 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

Posted on by Pati Jinich
My Favorite Green Rice
Print Recipe
4.50 from 6 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 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: arroz verde, poblanos, rice
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups 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

Posted on by Pati Jinich
Print Recipe
4.58 from 7 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 minutes
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

Posted on by Pati Jinich
carne con chile burritos
Print Recipe
4 from 7 votes

Carne con Chile Burritos

Carne con Chile Burritos recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Prep Time40 minutes
Cook Time1 hour 30 minutes
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

Posted on by Pati Jinich
Chile Rubbed Pork Chop
Print Recipe
4.12 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 minutes
Cook Time15 minutes
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

Posted on by Pati Jinich
Pickled Grape Salad
Print Recipe
4.38 from 8 votes

Pickled Grape Salad

Pickled Grape Salad Recipe from Pati's Mexican Table Season 9, Episode 10 Sabores Norteños"
Prep Time10 minutes
Cook Time0 minutes
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 Uvas con Comino

Sonora Cheese Soup

Posted on by Pati Jinich
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 minutes
Cook Time20 minutes
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. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted – or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.

Notes

Caldo de Queso

Chicken in a Pecan and Ancho Chile Sauce

Posted on by Pati Jinich
Chicken in a Pecan and Ancho Chile Sauce
Print Recipe
4.20 from 10 votes

Chicken in a Pecan and Ancho Chile Sauce

Chicken in a Pecan and Ancho Chile Sauce recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Prep Time15 minutes
Cook Time1 hour
Course: Main Dish
Cuisine: Mexican
Keyword: ancho chiles, chicken, Mexico, nuez, Pecan, Pollo, prunes, sauce
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 3 dried ancho chiles stemmed and seeded
  • 1/2 white onion
  • 1 unpeeled garlic clove
  • 4 cups homemade chicken broth or store bought
  • 1 cup shelled pecans
  • 6 to 8 pitted prunes about 1/4 cup tightly packed
  • 1 teaspoon kosher or sea salt more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 4- to 5- pound chicken cut up, breasts split and cut in half (10 pieces)

Instructions

  • Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.
  • Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened. Set aside and let cool. Transfer to a blender, add the charred onion and garlic, and puree. If your blender is small, do this in batches.
  • Season the chicken with the salt and pepper.
  • Heat the oil in a large casserole or wide, heavy lidded skillet over medium high heat. Once hot, brown the chicken pieces, in batches, skin side down first then skin side up, until nicely colored, about 4 to 5 minutes on each side. Transfer to a bowl or plate as each batch is done.
  • Reduce heat to low, and using the lid of the casserole or pan as a shield for splatters, pour in the pureed pecan sauce. It should bubble and splutter dramatically. Stir well, scraping all the bits up from the bottom of the pan, and return the chicken pieces to the pan. Cover, turn down the heat to medium low, and simmer for 40 minutes, stirring and scraping the bottom of the pan from time to time, until the chicken is completely cooked through and the sauce is thick and delicious. Taste and adjust seasoning.

Notes

Pollo con Salsa de Nuez y Chile Ancho

Asparagus with Chiltepín

Posted on by Pati Jinich
Asparagus with Chiltepin
Print Recipe
4.25 from 8 votes

Asparagus with Chiltepín

Asparagus with Chiltepín recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Prep Time5 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: asparagus, chiltepín chiles, Espárragos, Mexico, pati’s mexican table, pecans, Sonora, Sonoran
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound asparagus stalks peeled and trimmed of dry ends
  • 1/4 teaspoon kosher or sea salt or to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/3 cup coarsely chopped pecans
  • 4 to 5 dried chiltepin chiles crushed
  • 1 tablespoon freshly squeezed lime juice

Instructions

  • Preheat grill or griddle to medium high heat. Brush asparagus with oil and season with the salt.
  • Grill for about 8 to 10 minutes, flipping as they char and begin to soften.
  • Meanwhile, heat a small saute pan over medium heat. Add the olive oil and butter and once it begins to bubble, add the pecans, cook for about a minute. Add the crushed chiltepin chiles, mix and cook for another minute. Remove from the heat. Add the lime juice and stir.
  • Place grilled asparagus on a plate, spoon butter pecan mixture on top.

Notes

Espárragos con Chiltepín

Chicken, Hominy and Pinto Bean Stew

Posted on by Pati Jinich
Chicken Hominy and Pinto Bean Stew
Print Recipe
4.72 from 7 votes

Chicken, Hominy and Pinto Bean Stew

Chicken, Hominy and Pinto Bean Stew recipe from Pati's Mexican Table Season 9, Episode 8 "Super Sonoran"
Prep Time30 minutes
Cook Time3 hours
Course: Soup, stew
Cuisine: Mexican
Keyword: anaheim chiles, chicken, frijoles de la olla, gallina, gallina pinta, hominy, Mexico, pati’s mexican table, pinto beans, pozole, Sonora, soup, stew
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1/2 pound dried hominy soaked in water to cover for 8 to 24 hours, or 4 cups cooked (2 15-ounce cans )
  • 1 head of garlic with peel on, halved horizontally (if cooking hominy only)
  • 3/4 teaspoon kosher or sea salt if cooking hominy
  • 1/2 recipe frijoles de olla using pinto beans (3 cups cooked beans), or 2 15-ounce cans

For the chicken:

  • 1 4- to 5- pound whole chicken cut up into 8 to 10 serving pieces
  • 1/2 white onion
  • 4 garlic cloves peeled
  • 1 fresh Anaheim chile stemmed, seeded, cut in quarters
  • 10 stems fresh cilantro
  • 2 teaspoons kosher or sea salt

For the Anaheim seasoning sauce:

  • 1 fresh Anaheim chile
  • 1/4 white onion halved
  • 2 garlic cloves unpeeled
  • 10 sprigs cilantro

For garnish:

  • 1 cup chopped white onion
  • 1 cup coarsely chopped cilantro leaves and top part of stems
  • Crushed chiletpin chiles may substitute finely chopped chiles de arbol, ground chile piquin or red pepper flakes
  • 2 limes quartered

Instructions

  • Strain soaked hominy and rinse. Place in a large pot, add water to cover by at least 4 to 5 inches, and add the halved head of garlic. Set over high heat and bring to a rolling boil. Reduce to medium heat, skim off foam, cover partially and simmer for 2 1/2 to 3 hours, until the hominy “blooms” or opens up. Once the kernels are very soft and you see them opening on the top like a flower, add salt, stir, turn off the heat, and set aside and let cool. Do not continue to cook or the hominy will fall apart. If making the frijoles de olla, you may do so while the hominy cooks. If using canned hominy and beans, you may skip this step.

To cook the chicken:

  • Do this while the hominy and beans are cooking. Place the cut up chicken in a large soup pot or casserole. Cover generously with water by at least 2 to 3 inches. Bring to a boil over high heat, reduce heat to medium-low, skim off foam and add the halved onion, 4 peeled garlic cloves, the quartered fresh Anaheim chile, 10 stems of cilantro and 2 teaspoons salt. Cover partially and simmer for 1 hour, until the chicken is falling away from the bone. Remove from heat, transfer the chicken pieces to a bowl and let cool until you can handle them. Strain the broth, set aside 1 cup, and return the rest to the soup pot.
  • Discard the onion, garlic, Anaheim and cilantro. Remove the skin from the chicken and discard. Remove meat from the bones, tear it into small pieces, and return it to the strained broth.

To make seasoning sauce:

  • Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and top with the fresh Anaheim chile, the onion quarter, and the 2 unpeeled garlic cloves. Broil for about 10 to 12 minutes, flipping the vegetables over halfway through, until completely charred on the outside and soft on the inside. The garlic will be done before the other ingredients, usually halfway through, and should be removed from the baking sheet when you see that it is charred and softened. Alternatively, you can roast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.
  • Place the chile in a plastic bag and let it sweat for 5 to 10 minutes. Remove the skin, stem and seeds from the chile and peel the garlic. Cut the chile into pieces and place it in a blender along with the charred onion, the peeled roasted garlic cloves and 10 sprigs of fresh cilantro. Add the cup of strained chicken broth that you set aside, and puree until completely smooth. Pour back into the soup pot or casserole with the chicken and remaining broth.
  • Remove the onion from the pinto beans and stir the beans into the soup pot, along with 1 cup of their broth (or more, to taste). If using canned beans, rinse and add to the soup pot. Discard the halved head of garlic you added to the hominy and add the cooked hominy along with 1 cup of its liquid (or more to taste) to the soup pot. If using canned hominy, drain, rinse, and add to the pot.
  • Return the pot to medium heat, bring to a simmer and simmer, partially covered, for 15 to 20 minutes. You will know it’s ready when the seasoning sauce pools on the surface into tiny dark green puddles that are a darker green than the rest of the soup. Taste and adjust salt.
  • Serve and let everyone garnish with chopped white onion, cilantro, chiltepin chiles and a squeeze of fresh lime.

Notes

Gallina Pinta

Beachside Snapper

Posted on by Pati Jinich
Beachside Snapper
Print Recipe
4.80 from 5 votes

Beachside Snapper

Beachside Snapper recipe from Pati's Mexican Table Season 9, Episode 8 "Super Sonoran"
Prep Time30 minutes
Cook Time30 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: anaheim chiles, Beach, corn tortillas, fish, lime, mexican crema, Mexico, pati’s mexican table, Pescado, red snapper, snapper, Sonora, Sonoran, tacos, whole fish, Worcestershire sauce, Zarandeado
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 4 1/2 to 5 pounds whole red snapper split in half and deboned, with the skin left on
  • 1 ripe tomato
  • 1/2 white onion peeled and quartered
  • 6 garlic cloves unpeeled
  • 2 fresh Anaheim chiles
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup mayonnaise
  • 2 tablespoons Mexican crema
  • 3 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 2 tablespoons unsalted butter softened
  • 1 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • Vegetable oil for brushing the aluminum foil
  • 1 red bell pepper stemmed, seeded and cut in 2-inch matchsticks
  • 1 yellow bell pepper stemmed, seeded and cut in 2-inch matchsticks
  • 1 green bell pepper stemmed, seeded and cut in 2-inch matchsticks
  • 1/2 red onion peeled, slivered

To serve:

  • 10 to 12 corn tortillas homemade or store bought
  • 2 or 3 limes quartered
  • Your favorite hot sauce

Instructions

  • Preheat the broiler. Cover a baking sheet with foil. Place the tomato, white onion, garlic and Anaheim chiles on the baking sheet and roast under the broiler for about 10 minutes, turning the vegetables halfway through, until charred and the tomatoes have begun to release their juices. The garlic will probably be done before the other vegetables. Remove them from the heat when charred. Alternatively, you can char everything on a preheated comal, skillet or griddle set over medium-low heat, or on a grill. Remove from the heat.
  • Transfer the Anaheim chiles to a bowl and cover tightly or to a plastic bag, and seal. Allow to sweat for 10 minutes, then peel, stem and seed. Peel the garlic when it’s cool enough to handle.
  • Place the roasted vegetables, including any juices from the baking sheet or bowl, in a blender. Add the lime juice, mayonnaise, crema, mustard, Worcestershire sauce, soy sauce, butter, salt and pepper. Puree until completely smooth.
  • Position the rack in the middle of the oven and preheat to 450°F. Cover a large baking sheet with aluminum foil. Brush the foil with vegetable oil.
  • Rinse the fish fillets, pat dry, and place skin side down on the baking sheet. Reserve 1/2 cup of the sauce and spread the rest very generously over the fish, creating a very thick layer.
  • Bake the fish anywhere from 20 to 30 minutes –- depending on the thickness of the fish, until the fish is cooked through and flakes easily when poked with a fork, and the sauce is nicely browned and a little crusty on top.
  • Meanwhile, preheat a comal over medium heat, and in a medium bowl combine the bell peppers, slivered red onion and reserved sauce. Toss well.
  • Heat the corn tortillas on the hot comal for about a minute per side, or until they are heated through and beginning to speckle and very lightly toast on both sides. Place in a tortilla warmer or wrap in a clean kitchen towel.
  • Place the bell pepper/sauce mix and the tortillas on the table along with the quartered limes and your favorite hot sauce.
  • Bring the fish to the table as soon as it is ready. Let everyone assemble their tacos with a piece of fish, the peppers and sauce, a squeeze of lime and hot sauce to taste.

Notes

Pescado Zarandeado

Dirty Rice with Clams

Posted on by Pati Jinich
Dirty Rice with Clams
Print Recipe
4.80 from 5 votes

Dirty Rice with Clams

Dirty Rice with Clams recipe from Pati's Mexican Table Season 9, Episode 8 "Super Sonoran"
Prep Time25 minutes
Cook Time45 minutes
Course: Main Dish, Side Dish
Cuisine: Mexican
Keyword: Almejas, arroz, chile colorado, clams, Colorado chiles, dirty rice, guajillo chiles, Mexican rice, Mexico, new mexico, pati’s mexican table, Sonora, Sonoran
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 5 dozen littleneck clams
  • 2 dried Colorado, New Mexico or guajillo chiles stemmed and seeded
  • 1 pound ripe roma tomatoes
  • 3 peeled garlic cloves
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 1/2 teaspoons salt divided, or to taste
  • 5 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 2/3 cup finely chopped white onion
  • 2/3 cup finely chopped red bell pepper
  • 2/3 cup finely chopped leeks white and light green parts
  • 2/3 cup peeled and finely chopped carrots
  • 2/3 cup beer
  • 1 to 2 cups water or your choice of chicken, vegetable or seafood broth, or as needed
  • 2 cups white rice or jasmine white rice
  • Fresh parsley or cilantro leaves or a combination of both for garnish

Instructions

  • Rinse and scrub the clams under a thin stream of cold water. Discard any that are open or broken. Drain well.
  • Place the chiles, tomatoes and garlic cloves in a medium saucepan, cover with water and bring to a boil over medium high heat. Cook for 10 to 12 minutes, until the chiles have plumped and rehydrated and the garlic and tomatoes are fully cooked, soft and mushy, but not falling apart. Using a slotted spoon, transfer the tomatoes, chiles and garlic to a blender, along with 1 cup of the cooking liquid, and allow to cool slightly. Add the cumin, oregano and 1 teaspoon salt. Puree until completely smooth. Set aside.
  • Heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat in a large wide casserole or lidded sauté pan. When the butter begins to foam add the onion, bell pepper, leek and carrot, and cook, stirring often, for about 5 to 6 minutes, until the vegetables have fully softened and begun to lightly brown along the edges. Stir in the wine or beer and 1/2 teaspoon salt, and simmer until the wine or beer has just about evaporated, about 4 to 5 minutes. The vegetables should be quite soft and moist but not wet.
  • Pour the tomato puree over the vegetables, bring to a boil and add all the clams. Cover the pot, reduce the heat to medium and cook for 7 to 8 minutes, until the shells open. Turn off heat and leave undisturbed for 5 more minutes. Uncover and, using a slotted spoon or tongs, remove all the clams and place in a bowl. Transfer the sauce and vegetables to a bowl or a large heatproof measuring cup and wipe the casserole or sauté pan clean. Add enough water or broth to the sauce to measure 5 cups.
  • Remove about 3 dozen clams from the shells and discard the shells.
  • Heat the remaining 3 tablespoons olive oil over medium-high heat in the casserole or sauté pan until hot but not smoking. Add the rice and cook, stirring often, until it crackles, becomes milky white, and feels heavier as you stir it, about 3 to 4 minutes. Don’t let it brown. Stir in the reserved sauce and veggies and the remaining teaspoon salt. Stir well, add all the clams, both shelled and those still in their shells, bring back to a boil, cover and reduce heat to low. Cook for 15 minutes, until most of the liquid has evaporated and the rice has cooked. Taste the rice, and if it seems a bit too dente or not fully cooked and all of the liquid has almost evaporated, add another 1/4 to 1/2 cup water or broth, scrape the bottom, cover and cook for a few more minutes.
  • When ready to serve fluff with a fork, garnish with fresh parsley or cilantro or both and dig in.

Notes

Arroz con Almejas

Double Stacked Shrimp and Cheese Tacos

Posted on by Pati Jinich
Double Stacked Shrimp and Cheese Tacos
Print Recipe
4.50 from 6 votes

Double Stacked Shrimp and Cheese Tacos

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

Ingredients

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

Instructions

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

Notes

Tacos Bravos de Toño

Sonoran Style Shrimp and Scallop Tostada

Posted on by Pati Jinich
Sonoran Style Shrimp and Scallop Tostada
Print Recipe
4.80 from 5 votes

Sonoran Style Shrimp and Scallop Tostada

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

Ingredients

For the mayonnaise:

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

For the tostadas:

Instructions

To make the mayonnaise:

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

To make the tostadas:

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

Notes

Cachoreada

Beef, Potato and Anaheim Chimichanga

Posted on by Pati Jinich
beef, potato, and anaheim chile chimichanga
Print Recipe
4.43 from 7 votes

Beef, Potato and Anaheim Chimichanga

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

Ingredients

For the cooked meat:

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

For the seasoned cooked meat:

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

For the chimichangas:

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

Instructions

To cook the meat:

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

To make the seasoned cooked meat:

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

To make the chimichangas:

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

Notes

Chimichanga de Guisado de Res

Rice with Lentils and Caramelized Onions

Posted on by Pati Jinich
rice with lentils and caramelized onions
Print Recipe
4.78 from 9 votes

Rice with Lentils and Caramelized Onions

Rice with Lentils and Caramelized Onions recipe from Pati's Mexican Table Season 9, Episode 6 "Sonoran Family Favorites for Sami"
Prep Time5 minutes
Cook Time55 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: caramelized onions, lentils, Mexico, pati’s mexican table, rice
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 cup lentils rinsed and drained
  • 3 bay leaves
  • 6 tablespoons olive oil divided
  • 2 large white onions coarsely chopped
  • 2 cups jasmine white rice or extra long white rice
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground ancho chile or more to taste
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground coriander
  • 1 teaspoon kosher or sea salt or to taste
  • 5 cups chicken broth vegetable broth or water

Instructions

  • In a medium saucepan, bring 4 cups water with the bay leaves to a boil. Add the lentils, reduce the heat to medium, cover partially with a lid and cook for 15 to 20 minutes, or until the lentils are just cooked and tender but not mushy or falling apart. Drain, remove the bay leaves and set aside.
  • In a large wide casserole or heavy sauté pan that has a tight fitting lid, heat 4 tablespoons olive oil over medium heat. Once hot, add the onions and sauté, stirring occasionally, for about 20 minutes. The onions will first soften and become translucent and then they will brown, which is what you want. Stir and make room in the middle, add the remaining olive oil, and add the rice. Cook for 2 to 3 minutes, gently stirring with the browned onions. The rice will quickly change from a grayish white to a bright white color and feel heavier in the spoon. Don’t let it brown. Make room in the middle once again, and add the cooked lentils, cumin, oregano, ground ancho chile, turmeric, coriander and salt, and stir well. Add the broth, bring to a boil, reduce the heat to the lowest possible setting, cover, and cook for 20 to 25 minutes, until most or all of the liquid has been absorbed and the rice is cooked. Remove the lid and check to see that the rice is cooked. If it is, fluff with a fork, and serve. If it is still a bit al dente, add a couple of more tablespoons of water, cook for a few more minutes, and test.
  • Taste and adjust salt, and serve.

Notes

Arroz con Lentejas

Avocado and Radish Salad

Posted on by Pati Jinich
avocado and radish salad
Print Recipe
4.56 from 9 votes

Avocado and Radish Salad

Avocado and Radish Salad recipe from Pati's Mexican Table Season 9, Episode 6 "Sonoran Family Favorites for Sami"
Prep Time10 minutes
Cook Time0 minutes
Course: Salad
Cuisine: Mexican
Keyword: Avocado, cucumber, Mexico, pati’s mexican table, radish, salad, vinaigrette
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • Juice of 1 lime
  • Juice of 1 lemon
  • 2 tablespoons vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon kosher or sea salt or more to taste
  • 1/2 teaspoon black pepper
  • 1 bunch radishes washed, stemmed and cut into thin wedges
  • 1 bunch radish leaves washed and dried, coarsely chopped
  • 1/2 English cucumber halved and sliced
  • 2 ripe avocados halved, pitted, meat cut into 1-inch pieces

Instructions

  • In a large bowl, whisk together lime and lemon juice, vegetable and sesame oil, salt and pepper. Add the radishes, radish leaves, cucumber and avocado and toss to coat. Serve immediately.

Notes

Ensalada de Aguacate con Rabanitos

Fiesta Refried Beans

Posted on by Pati Jinich
fiesta refried beans
Print Recipe
4.17 from 6 votes

Fiesta Refried Beans

Fiesta Refried Beans recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Prep Time5 minutes
Cook Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: beans, Chipotle, Chorizo, fiesta, Mexico, pati’s mexican table, refried beans, Sonora, Sonoran
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 to 4 dried chiles colorados a.k.a. New Mexico chiles, California chiles, dried anaheim chiles, stemmed and seeded
  • 1 recipe Frijoles de Olla made with pintos
  • 3 chipotle chiles in adobo sauce
  • 3 tablespoons lard or vegetable oil
  • 1 1/2 cups (6 ounces) shredded Chihuahua, asadero or Monterey Jack cheese or melty cheese of your choice
  • 1/2 pound Mexican chorizo or longaniza peeled, coarsely chopped (optional)

Instructions

  • Place the dried chiles colorados in a small saucepan, cover with water, and bring to a simmer over medium-high heat. Reduce heat and simmer until softened and plumped, about 10 to 12 minutes.
  • In batches, puree the cooked beans and 2 cups of their cooking liquid, the rehydrated chiles and the chipotle chiles in adobo.
  • Heat the lard or oil in a large casserole or sauté pan set over medium heat. Once hot, add the bean puree, cook for about 15 minutes, stirring and scraping the bottom of the pan as it thickens. Stir in the cheese and continue to cook, stirring and scraping the bottom of the pan, until the beans have thickened into a soft puree and the cheese is completely incorporated and melted.
  • If adding chorizo, in a small pan set over medium-high heat, cook the chorizo or longaniza until brown and crisp, about 5 to 6 minutes. Top the beans with the chorizo or mix it in.
  • Taste and adjust seasoning. Serve hot.

Notes

Frijoles de Fiesta

Sonora Style Carne Asada Tacos

Posted on by Pati Jinich
Sonora style carne asada tacos
Print Recipe
4.34 from 6 votes

Sonora Style Carne Asada Tacos

Sonora Style Carne Asada Tacos recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Prep Time5 minutes
Cook Time5 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: beef, carne asada, flour tortillas, Sonora, Sonoran, tacos
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the carne asada:

  • 1/4 large white onion for cleaning the grill
  • Beef fat cut from the meat if fatty, tallow or vegetable oil, for greasing the grill
  • 2 pounds beef top sirloin sliced into 1/2-inch steaks
  • 2 pounds beef chuck eye roll sliced into 1/2-inch steaks
  • 4 teaspoons kosher or sea salt or to taste (about 1 teaspoon per pound of meat)

For the tacos:

Instructions

To grill the carne asada:

  • Start a charcoal or gas grill. Gas should be set to high, charcoal is ready when the coals are red but entirely covered with gray ash and you can only hold your hand above them, about 5 or 6 inches away, for about 4 to 5 seconds before it becomes too hot.
  • Clean and season the grill by rubbing a quarter of a white onion over the grill, using a pair of tongs. Next, rub the beef fat, tallow or vegetable oil over the grill to further season it.
  • Working in batches if necessary, place the meat on the hot grill. Season the top of the meat generously with salt just before you put it on the grill, salted side up. Or salt it once it is on the grill.
  • Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip over and grill for another 3 to 4 minutes for medium-rare. Remove the meat and place in a lidded dish or container. Cover while you grill the remaining meat. Allow the meat to rest for 5 minutes before cutting.
  • One by one, take out the pieces of meat and cut into 1/2-inch dice or slice thin. Place the cut up meat back into the dish and cover to keep warm as you work.
  • Reduce the heat of the grill to medium if using gas. If using charcoal, set the tortillas on a cooler part of the grill. Heat the flour tortillas for about 1 minute per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.

To assemble the tacos:

  • Spread some refried beans on the middle of a warm flour tortilla, add a generous amount of meat, then top the meat with salsa and guacamole to taste. Your taco should be so full that it’s difficult to close it!

Notes

Tacos de Carne Asada Estilo Sonora

Carne Asada Lorenza

Posted on by Pati Jinich
carne asada lorenza
Print Recipe
4.67 from 6 votes

Carne Asada Lorenza

Carne Asada Lorenza recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Prep Time5 minutes
Cook Time5 minutes
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: beef, carne asada, corn tortillas, Lorenza, Mexico, Oaxaca cheese, pati’s mexican table, Salsa, Sonora, Sonoran
Servings: 12 tacos
Author: Pati Jinich

Ingredients

Instructions

  • Cut the prepared carne asada into 1/2-inch dice and keep warm in a covered dish.
  • Reduce the heat to medium if using a gas grill, and if using charcoal use a cooler part of the grill for heating the tortillas. Brush the tortillas with water and sprinkle with salt to taste on both sides. Toast on the grill for 2 to 3 minutes per side, or until lightly browned and crispy on both sides.
  • Slather about 2 heaped tablespoons of refried beans on each crisp corn tortilla. Top with 1/4 cup grated cheese. Place back on the grill, cheese side up, and heat until the cheese melts and the tortilla turns a darker brown. Transfer to a platter, top with a generous amount of meat, and bring to the table. Let your guests add salsa tatemada and chile verde guacamole to taste.

Notes

Lorenza de Carne Asada

Sonora Style Macaroni Salad

Posted on by Pati Jinich
Sonora style macaroni salad
Print Recipe
4.63 from 8 votes

Sonora Style Macaroni Salad

Sonora Style Macaroni Salad Recipe from Pati's Mexican Table Season 9, Episode 4 Carne Asada con la Familia
Prep Time10 minutes
Cook Time15 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: ham, macaroni, Mexico, noodles, pasta, pati’s mexican table, salad, Sonora, Sonoran, sopa
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound uncooked macaroni noodles
  • 1 cup fresh peas
  • 1 8-ounce jar roasted red peppers drained
  • 3/4 cup mayonnaise
  • 1/4 cup Mexican crema
  • 2 tablespoons sauce from sweet chipotles in adobo
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces thick cut ham
  • 2-3 ears fresh corn husked
  • 1/2 red onion diced
  • 2 ribs celery diced
  • 1/2 cup muenster cheese or your favorite cheese, diced
  • 2 scallions thinly sliced

Instructions

  • Bring salted water to a boil over high heat in a large pot. Add macaroni noodles and cook according to package instructions, adding in the peas in the last minute of cooking. Drain the macaroni and peas into a colander and rinse with cold water until cooled.
  • Add the roasted peppers, mayonnaise, crema, chipotle sauce, yellow mustard, salt and pepper to a blender. Blend until very smooth. Pour the mixture into a large bowl, set aside.
  • Heat a grill or grill pan to medium-high. Add the ham and corn to the grill and cook for 3-4 minutes, tossing and flipping occasionally, until the ham is browned on all sides and the corn starts to char. Remove the ham and corn from the grill. Chop the ham into 1/2-inch cubes and cut the corn from the cob. Transfer the corn and ham into the mayonnaise mixture. Add in the cooked macaroni and peas, along with the onion, celery, cheese and scallions. Toss everything together until coated. Serve immediately or cover and refrigerate until ready to serve.

Notes

Pasta Fría

Picadillo Chile Relleno

Posted on by Pati Jinich
picadillo chile relleno recipe
Print Recipe
4.41 from 5 votes

Picadillo Chile Relleno

Picadillo Chile Relleno recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Prep Time20 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, cerdo, chile, chile relleno, chili, ground pork, Picadillo, pork, stuffed
Servings: 8 to 10 chiles rellenos
Author: Pati Jinich

Ingredients

  • 8 to 10 fresh anaheim chiles about 3 pounds
  • 3 to 4 cups pork picadillo
  • 1/2 cup all purpose flour
  • 4 eggs separated
  • Vegetable oil for frying

For serving:

Instructions

First, prepare the chiles for stuffing:

  • Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. 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, and the flesh must be cooked but not burnt.
  • Once charred and hot, place the chiles in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Lastly, under a thin stream of cold water, or using a bowl of 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.

Second, stuff your chiles:

  • Stuff each chile with about 1/3 cup picadillo or as much as will fit allowing them to close. You may seal with a toothpick.
  • Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat and stay on the chiles later on.

Third, prepare your batter:

  • In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.

Fourth, batter and fry the chiles:

  • In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.
  • (Note: If you are going to eat later, you may warm up the chiles in a baking dish in a 300℉ oven for 10 minutes.)
  • To make tacos, place the chiles rellenos in flour tortillas and top with shredded cabbage, colorado chile salsa, Mexican crema, and crumbled queso Cotija or queso fresco.

Notes

Chile Relleno de Picadillo

Picadillo

Posted on by Pati Jinich
picadillo recipe
Print Recipe
4.50 from 6 votes

Picadillo

Picadillo recipe from Pati's Mexican Table Season 9, Episode 901 "Tucson: Gateway to Sonora"
Prep Time20 minutes
Cook Time20 minutes
Course: Basic Recipe, Filling
Cuisine: Mexican
Keyword: almonds, capers, carne, cerdo, filling, ground pork, olives, Picadillo, pork, raisins, spiced
Servings: 4 cup approximately
Author: Pati Jinich

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup white onion finely chopped (usually 1/2 onion)
  • 3 garlic cloves peeled and finely chopped or pressed
  • 1 pound pork loin or tenderloin finely chopped or ground
  • 3/4 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 5 whole cloves stem removed and top ground
  • 1 pound ripe tomatoes diced (can substitute a 15-ounce canned crushed or diced)
  • 1/4 cup slivered almonds
  • 1/4 cup diced manzanilla olives stuffed with pimentos
  • 1/4 cup diced pickled jalapeños
  • 3 tablespoons capers chopped
  • 3 tablespoons raisins

Instructions

  • Heat the oil in a large sauté pan or skillet over medium high heat. Once hot add the onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and cook for another minute, until softened. Add the meat, salt, pepper, allspice, cinnamon and cloves, and cook for about 6 to 8 minutes, stirring often, until the meat browns a little and its juices begin to evaporate.
  • Add the tomatoes and cook for another 8 to 10 minutes, until they release their juices and soften. Stir in the almonds, olives, pickled jalapeños, capers and raisins, mix well and cook for another 10 or 12 minutes, stirring often, until all the ingredients and flavors are nicely blended. The mixture should be moist but not wet.

Cheese Chile Relleno

Posted on by Pati Jinich
cheese chile relleno recipe
Print Recipe
5 from 4 votes

Cheese Chile Relleno

Cheese Chile Relleno recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Prep Time20 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, cheese, chile, chiles rellenos, chili, chilli, queso, queso Oaxaca, relleno, stuffed, Vegetarian
Servings: 8 to 10 chiles rellenos
Author: Pati Jinich

Ingredients

  • 8 to 10 fresh anaheim chiles about 3 pounds
  • 3 cups shredded queso Oaxaca or asadero, quesadilla or melty cheese of your choice
  • 1/2 cup all purpose flour
  • 4 eggs separated
  • Vegetable oil for frying

For serving:

Instructions

First, prepare the chiles for stuffing:

  • Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. 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, and the flesh must be cooked but not burnt.
  • Once charred and hot, place the chiles in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Lastly, under a thin stream of cold water, or using a bowl of 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.

Second, stuff your chiles:

  • Stuff each chile with about 1/3 cup cheese or as much as will fit allowing them to close. You may seal with a toothpick.
  • Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat and stay on the chiles later on.

Third, prepare your batter:

  • In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.

Fourth, batter and fry the chiles:

  • In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.
  • (Note: If you are going to eat later, you may warm up the chiles in a baking dish in a 300℉ oven for 10 minutes.)
  • To make tacos, place the chiles rellenos in flour tortillas and top with shredded cabbage, colorado chile salsa, Mexican crema, and crumbled queso Cotija or queso fresco.

Notes

Chile Relleno de Queso

Sonoran Hot Dogs

Posted on by Pati Jinich
Sonoran Hot Dog
Print Recipe
2.86 from 7 votes

Sonoran Hot Dogs

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

Ingredients

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

Toppings:

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

Instructions

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






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



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

To assemble:

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

Notes

Hot Dogs Sonorenses, recipe courtesy of Daniel Contreras of El Güero Canelo Restaurant

Carne con Chile Burritos

Posted on by Pati Jinich
chile con carne burrito
Print Recipe
4.38 from 8 votes

Carne con Chile Burritos

Carne con Chile Burritos recipe, courtesy of Lourdes Sanchez of Soto’s Outpost, from Pati's Mexican Table Season 8, Episode 13, "How Do You Say Tucson?"
Prep Time15 minutes
Cook Time3 hours
Course: Main Course
Cuisine: Mexican
Keyword: brisket, burritos, carne
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 6 pounds pork or beef brisket cut into large pieces 
  • 2 garlic cloves
  • 1/4 of a large white onion
  • 3 bay leaves
  • 5 Roma tomatoes
  • Kosher or sea salt to taste
  • 15 chiltepin chiles
  • 3 to 4 chiles de arbol stemmed, seeded and rinsed
  • 3 cascabel chiles stemmed, seeded and rinsed
  • 3 pasilla chiles stemmed, seeded and rinsed
  • 2 dried morita or chipotle chiles stemmed, seeded and rinsed
  • 4 ounces California chiles, chile de sarta, or Colorado
    chiles     stemmed, seeded and rinsed
  • 1/2 cup lard or vegetable shortening
  • 1/4 cup all-purpose flour
  • 10 large flour tortillas

Instructions

  • Place the meat, garlic, onion, bay leaves, tomatoes, and salt in a large, thick
    saucepan and cover with water by about an inch. Set over medium-high heat, bring to a boil, then reduce to a simmer and cook until the meat is completely cooked through and tender, about 2 to 3 hours. Remove the meat from the saucepan and chop into small, bite-sized pieces. Reserve the cooking liquid, discarding the bay leaves.



  • To make the red sauce, put all the chiles in a medium saucepan. Cover them with water and simmer over medium-high heat until they´ve rehydrated and plumped up, about 10 minutes. Once they´re soft and rehydrated, transfer to a blender along with the tomato, garlic and onion from cooking the meat, as well as 1 cup of the reserved meat cooking liquid. Puree until smooth and strain through a fine-mesh sieve or strainer into the remaining cooking liquid from the meat. Stir to combine.






  • Melt the lard or vegetable oil in a dutch oven or a large pan over medium heat. Once it´s hot, whisk in the flour and cook until it starts to smell toasty and has a sandy consistency. Add the red sauce, mix well with the whisk, and let it simmer for a few minutes until it thickens to a consistency that will coat the back of a spoon. Turn off heat. Add the chopped, cooked meat. Mix well to completely cover the meat with the sauce.



  • Spoon a couple of tablespoons of the meat with sauce onto large, flour tortillas and roll them to make burritos.






Notes

Burritos de Carne con Chile, recipe courtesy of Lourdes Sánchez of Soto´s Outpost

Cheese and Shrimp Pasta Bake

Posted on by Pati Jinich
Cheese and Shrimp Pasta Bake
Print Recipe
4.89 from 9 votes

Cheese and Shrimp Pasta Bake

Cheese and Shrimp Pasta Bake recipe from Pati’s Mexican Table Season 8, Episode 12 “Home Cooking Sinaloa Style"
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, asadero cheese, chile de arbol, chiltepín chiles, green onions, mexican crema, Monterrey Jack cheese, Oaxaca cheese, pasta, pati’s mexican table, queso anejo, scallions, Shrimp, tomato paste, Tomatoes
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 fresh Anaheim chiles
  • 4 tablespoons olive oil divided
  • 1 white onion diced
  • 3 pounds ripe on the vine tomatoes washed and quartered
  • 4 garlic cloves finely chopped or pressed
  • 1 teaspoon kosher or sea salt or to taste, divided, plus more to season shrimp
  • 1 6- ounce can tomato paste
  • 1 teaspoon crushed dried chiltepín chiles chile de árbol, or red pepper flakes
  • 1 pound short and small pasta such as rigatoni or shells
  • 2 tablespoons unsalted butter
  • 2 pounds large shrimp peeled and deveined
  • Freshly ground black pepper to taste
  • 2 cups Mexican crema
  • 1 cup grated asadero or quesadilla cheese can also substitute with Monterey Jack or Muenster
  • 1 1/2 cup grated Oaxaca cheese
  • 1/2 cup grated añejo cheese or parmesan
  • 3 to 4 scallions white and light green parts thinly sliced, for garnish

Instructions

  • Bring a large pot of salted water to a boil.
  • Place the Anaheim chiles on a baking sheet lined with aluminum foil. Put under the broiler for about 10 minutes, flipping a couple times in between, until charred on all sides. Immediately transfer the charred chiles to a plastic bag and seal tightly to sweat them for at least 5 minutes. Take the chiles out of the bag, let cool slightly, then peel off the skin and remove the stems and seeds. Coarsely chop the chiles and set aside.
  • Heat an oven-proof heavy bottomed skillet or casserole over medium-high heat. Add 2 tablespoons oil and heat until the oil is rippling. Add the onion and cook for 3 to 4 minutes until it is translucent and starts to brown at the edges.
  • While the onion is cooking, add the tomatoes to a blender. Pulse in the blender until the tomatoes are crushed but are still a little chunky. Set aside until ready to use.
  • Add the garlic and chopped Anaheim chiles to the pan with the onion, stir, and season with 1/4 teaspoon salt. Cook for another couple minutes until the garlic starts to brown. Add the tomato paste, stir it into the vegetables, and let it cook and season for another minute. Pour in the crushed tomatoes from the blender and stir making sure to scrape the bottom of the pan to scrape up any browned bits. Season with the remaining 3/4 teaspoon salt and the crushed dried chiles. Bring to a boil, and then reduce heat to medium-low and simmer for 30 minutes until the sauce has thickened and is flavorful. Turn off the heat when ready.
  • Set a rack on the upper third of the oven and preheat to 450°F.
  • Add the pasta to the boiling water and cook according to the package instructions for al dente. Drain and set aside.
  • Heat a large nonstick skillet over high heat. Melt the butter and the remaining 2 tablespoons oil. When melted, sizzling, and hot, add the shrimp in a couple batches and season with salt and pepper to taste. Saute a couple minutes until the shrimp are just cooked. Transfer the shrimp to a bowl or plate and repeat with the remaining shrimp. Chop half of the shrimp, leaving half whole to top the pasta.
  • Add the pasta to the sauce along with the chopped shrimp and the crema and toss to coat. Top with the remaining whole shrimp and cover with the grated asadero, Oaxaca, and añejo cheeses. Bake for 10 to 15 minutes, or until the top is bubbling and golden brown. Sprinkle the top with scallions.

Notes

Cazuela de Pasta con Camarones y Queso

Sinaloa Style Chilorio

Posted on by Pati Jinich
Sinaloa Style Chilorio
Print Recipe
4.70 from 10 votes

Sinaloa Style Chilorio

Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, guajillo chiles, pati’s mexican table, pork, Tomatoes
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 4 pounds boneless pork shoulder or butt fat on, cut into 1-inch pieces
  • 1 1/2 teaspoons kosher or sea salt divided
  • 5 cups water
  • 4 ounces (about 14 to 15) guajillo chiles stemmed and seeded
  • 2 bay leaves
  • 8 garlic cloves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon freshly ground back pepper
  • Pinch ground cumin
  • 1/4 cup white distilled vinegar
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles seeded and chopped
  • 4 ripe Roma tomatoes cored and chopped

Instructions

  • Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce heat to medium, pour in 5 cups of water, cover and cook for another hour and a half.
  • Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.
  • Place rehydrated guajillos, garlic, and bay leaves in the jar of a blender, along with 1 cup of the cooking liquid, and the oregano, coriander seeds, remaining 1/2 teaspoon salt, black pepper, cumin, and vinegar. Puree until completely smooth.
  • Pour the chile puree onto the meat, mix well, and continue to cook, partially covered, for another 10 to 15 minutes. Stir energetically, but occasionally. By the end, the meat should be so tender and luscious that it falls apart completely and will break into very thin and almost shredded pieces. Turn off the heat.
  • This is the prepared chilorio base. You can let it cool and scrape into a colander, set over a bowl or pot, to drain the fat. Reserve the fat for later use. You can refrigerate the chilorio and the fat until ready to use.
  • If you are ready to eat it, set a casserole over medium heat, add a tablespoon or two of the reserved fat from the chilorio. Once hot, add the onion, Anaheim chiles, and tomatoes, stir and cook for 8 to 9 minutes until softened. Add the chilorio, mix well, and continue to cook for 10 more minutes.
  • Serve with flour or corn tortillas or use for any other type of filling or dish (such as pasta, lasagna, tortas, sandwiches, burritos).

Notes

Chilorio Estilo Sinaloa, recipe courtesy of Victoria Eugenia González of Mely Restaurante

Chilorio Migas

Posted on by Pati Jinich
Chilorio Migas
Print Recipe
4.17 from 6 votes

Chilorio Migas

Chilorio Migas recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, corn tortillas, Eggs, lime, Migas, onion, pati’s mexican table, red onion, Salsa, Tomatoes
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the garnish:

  • 1 cup slivered red onion
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon white distilled vinegar
  • 1 tablespoon vegetable oil
  • Kosher or sea salt to taste

For the sopitas:

  • 2 tablespoons chilorio fat or vegetable oil
  • 12 corn tortillas store-bought or homemade, broken into small pieces
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped
  • 4 ripe Roma tomatoes cored and diced
  • 1 cup Sinaloa Style Chilorio
  • 8 large eggs beaten
  • 1 ripe avocado halved, pitted, diced
  • Salsa of your choice optional

Instructions

To make the garnish:

  • Prepare the garnish at least a half hour before making the sopitas. In a bowl, combine the red onion with the lime juice, vinegar, oil, and salt. Mix and let it sit and macerate.

To make the sopitas:

  • In a large saute pan, add the chilorio fat and heat over medium-high heat. Once very hot, add the broken corn tortillas and let them heat, toast, and season, stirring occasionally, for about 4 to 5 minutes. Add the onion and Anaheim chiles, and cook for a couple minutes. Add the tomatoes and cook for 4 to 5 minutes, until completely softened.
  • Incorporate the prepared chilorio and cook for a couple more minutes. Pour in the beaten eggs and cook, stirring occasionally, until set as in messy scrambled eggs. Serve, topped with avocado, the red onion garnish, and, if you wish, a salsa of your choice.

Notes

Migas con Huevo y Chilorio

Birria

Posted on by Pati Jinich
Birria
Print Recipe
4.75 from 8 votes

Goat Meat Stew Tacos

Birria recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa's Countryside”
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: avocado leaves, birria, cilantro, corn tortillas, goat, guajillo chiles, lamb, lime, onion, tacos
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

For the Birria:

  • 4 to 5 pounds goat meat bone-in, cut into about 3-inch pieces (you may substitute lamb)
  • 1/4 cup white distilled vinegar
  • 6 teaspoons kosher or sea salt divided
  • 3 quarts water plus more to soak the meat
  • 4 to 5 large dried avocado leaves
  • 3 ounces (about 10) guajillo chiles stemmed and seeded

For serving:

  • Warm corn tortillas
  • 2 cups finely chopped white onion
  • 2 cups chopped cilantro leaves
  • 2 to 3 limes quartered

Instructions

  • Place the meat in a large bowl and cover with cool water. Add the vinegar and 2 teaspoons salt and let sit for 20 to 30 minutes. Rinse well with cold water.
  • Place the rinsed meat in a large casserole, cover with at least 3 quarts water, add 4 teaspoons salt, and stir. Set over high heat and let it come to a rolling boil, reduce the heat to low, remove whatever foam may have come to the surface, cover, and cook for 2 hours.
  • Set a comal or small saute pan over medium-low heat. Once hot, toast the avocado leaves, flipping as they cook, for about a minute until fragrant.
  • Place the chiles in a small saucepan, cover with water, and set over medium-high heat. Simmer for 10 minutes, until the chiles are completely rehydrated and plumped up. Place the chiles in the jar of a blender, along with a cup of the cooking liquid, and puree until completely smooth.
  • Uncover the meat, add the guajillo chile puree, stir, and drop in the toasted avocado leaves. Cover again and continue cooking for another 2 hours, or until the meat is succulent, juicy, tender, and falling apart when a fork is inserted.
  • Serve the meat in bowls along with the broth. At the table, have warm corn tortillas, chopped white onion, chopped cilantro, and quartered limes for people to assemble their birria tacos and to season the broth. You can also chase the tacos with the broth.

Notes

Birria

Habanero Shrimp Burger with Habanero Tartar Sauce

Posted on by Pati Jinich
Habanero Shrimp Burger
Print Recipe
3.67 from 6 votes

Habanero Shrimp Burger with Habanero Tartar Sauce

Habanero Shrimp Burger with Habanero Tartar Sauce recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats"
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, bacon, burger, carrots, cilantro, habanero, lime, mayonnaise, pati’s mexican table, Shrimp, tartar sauce
Servings: 6 burgers
Author: Pati Jinich

Ingredients

  • 1 habanero chile seeded and finely chopped (about 1 tablespoon)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon coarsely chopped cilantro leaves and upper part of stems
  • 1 tablespoon mayonnaise
  • 1/2 cup peeled and chopped carrot
  • 1 large egg
  • 3 tablespoons bread crumbs
  • 3/4 teaspoon kosher or sea salt plus more to sprinkle on burgers
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds medium-sized shrimp rinsed, peeled and patted dry, divided
  • Vegetable oil to brush on the burgers
  • 6 brioche or burger buns lightly toasted before serving
  • 6 butter lettuce leaves
  • 1 batch Habanero Tartar Sauce
  • 12 slices of bacon cooked until crisp
  • 1 ripe avocado halved, pitted, thinly sliced

Instructions

  • In the bowl of a food processor, add the habanero, lime juice, cilantro, mayonnaise, carrot, egg, bread crumbs, salt, pepper, and a quarter pound of the shrimp. Pulse until completely smooth. Add the remaining shrimp and pulse a couple times, until you have a coarse ground meat mixture.
  • Cover a small sheet pan or tray with wax paper. Put some lukewarm water in a bowl and use it to wet your hands as you shape the mixture onto 6 burger patties. Place them on the prepared baking sheet, cover with plastic wrap, and refrigerate for at least 15 to 30 minutes.
  • Heat a grill or grill pan on medium heat. Generously brush the shrimp burger patties with oil and sprinkle with salt. Place on the grill or grill pan and cook for about 5 minutes per side, until browned on both sides and the color inside has changed to a darker pink.
  • Lightly toast the buns in the oven or on a heated skillet. On the bottom half, place a lettuce leaf, some habanero tarter sauce, a shrimp burger, a couple slices of bacon, a couple slices of avocado, more tartar sauce to taste, and top with the top bun. Repeat with the rest of the burgers.

Notes

Hamburguesa de Camarón con Salsa Tártara de Habanero

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce

Posted on by Pati Jinich
Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce
Print Recipe
4.34 from 6 votes

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce recipe from Pati’s Mexican Table Season 8, Episode 6 "El Fuerte, Magic Town"
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: celery, Chipotle Mayonnaise, lobsters, pati’s mexican table, Pickled Jalapeños, red onion
Servings: 8 lobster rolls
Author: Pati Jinich

Ingredients

  • Kosher or sea salt
  • 4 1-and-a-quarter to 1-and-a-half pound live lobsters or substitute for thawed lobster tails
  • 2 sticks of celery cleaned and finely chopped (about 1 cup)
  • 2 tablespoons finely chopped red onion
  • 3/4 cup chopped pickled jalapeños
  • 1/2 cup Homemade Chipotle Mayonnaise
  • Freshly ground black pepper to taste
  • Unsalted butter
  • 8 brioche buns or hot dog rolls
  • Salted potato chips
  • Serrano Cocktail Sauce

Instructions

  • Fill a large stock pot three-quarters of the way full with water, counting how many quarts of water you pour. Add 1 tablespoon salt per quart of water. Bring to a rolling boil over high heat.
  • Place the lobsters in the water, head first, cover, and reduce heat to medium. Cook for 10 minutes, at a medium simmer, until the lobsters shells have turned completely red. Carefully remove them from the pot with the help of tongs, place on a baking sheet, and let cool.
  • When the lobsters have cooled enough to handle, remove their meat. First, remove the tail and place it upside down on a chopping board, stick a fork into the tail and pull out the meat. You can break the shell with a lobster or nut cracker. Use the cracker to break the claws and take out their meat.
  • Coarsely chop the meat and place in a bowl. Mix in the celery, red onion, pickled jalapeños, and chipotle mayonnaise. Season with salt and pepper to taste.
  • Put a large skillet over medium-low heat. Rub with butter. Place on the closed buns and let them toast for a minute per side. Remove and gently open without breaking them apart. Break potato chips and use them to make a first base layer, then spoon in a generous amount of the lobster salad. Serve with the serrano cocktail sauce and let your guests decide if and how much they would like.

Notes

Rollos de Langosta con Mayonesa de Chipotle, Jalapeños en Vinagre y Salsa Coctel de Serrano

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

Posted on by Pati Jinich
Mango, Tomato, Tomatillo, Basil and Jalapeño Salad
Print Recipe
4.67 from 9 votes

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa's Countryside”
Prep Time15 minutes
Total Time15 minutes
Course: Salad
Cuisine: Mexican
Keyword: basil, jalapeno, lime, mango, pati’s mexican table, red onion, rice vinegar, tomatillos, Tomatoes, vinaigrette
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup slivered red onion
  • 1 to 2 jalapeños halved and thinly sliced

For assembling the salad:

  • 2 large mangoes peeled and sliced (about 4 cups)
  • 1 large tomato cut into segment slices
  • 3 tomatillos husked, rinsed, cut into thin segment slices
  • 15 basil leaves thinly sliced

Instructions

To make the vinaigrette:

  • In a mixing bowl, whisk the rice vinegar, lime juice, olive oil, vegetable oil, salt and pepper. Add the red onion and jalapeños, mix, and let sit and macerate for at least 5 minutes.

To assemble the salad:

  • Assemble the mangoes, tomatoes, tomatillos, and basil on a platter. Dress with the vinaigrette and macerated onions and jalapeños. Serve.

Notes

Ensalada de Mango, Tomate, Tomate Verde, Albahaca y Jalapeño

Campechano Tacos with Street Style Salsa

Posted on by Pati Jinich
Campechano Tacos with Street Style Salsa
Print Recipe
3.88 from 8 votes

Campechano Tacos with Street Style Salsa

Campechano Tacos with Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”
Prep Time10 minutes
Cook Time1 hour 45 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicharrón, cilantro, corn tortillas, flank steak, garlic, longaniza, onion, pati’s mexican table, Salsa Callejera, tacos
Servings: 8 tacos
Author: Pati Jinich

Ingredients

  • 2 pounds flank steak cut into 1-inch pieces
  • 2 garlic cloves
  • 1/2 white onion
  • 3 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher or sea salt
  • 1 tablespoon vegetable oil
  • 1/2 pound longaniza casings removed, chopped (or substitute Mexican chorizo)
  • 1/2 pound pork chicharrón crumbled or chopped into small pieces
  • 8 corn tortillas store-bought or homemade
  • 1 cup finely chopped white onion for garnish
  • 1 cup chopped cilantro leaves for garnish
  • Salsa Callejera

Instructions

  • Place the meat, garlic, onion, bay leaves, peppercorns, and a teaspoon of salt in a large casserole or pot. Cover generously with water and place over high heat. Once it comes to a simmer, reduce heat to medium low, remove any foam that may have risen to the top, cover, and cook for an hour and a half until the meat is completely tender and falling apart. Turn off heat and set aside.
  • Once cool enough to handle, remove the meat with a slotted spoon and chop into small pieces. Set aside.
  • Set a large saute pan over medium-high heat, once hot add a tablespoon of oil. Add the longaniza or chorizo and brown, crumbling into smaller pieces with a couple wooden spoons or spatulas as it cooks, for about 5 minutes until crisp and brown. Add the chopped meat, stir, and cook for a couple minutes until it starts to brown as well. Incorporate the chicharrón, mix it all up and turn off the heat.
  • Preheat a comal or skillet over medium-low heat. Heat the tortillas for about a minute per side until completely hot with brown specks on both sides. Assemble the tacos, or let people assemble their own, by adding some of the meat mix and topping with chopped onion, cilantro, and salsa callejera.

Notes

Tacos Campechanos de Suadero, Longaniza y Chicharrón con Salsa Callejera

Street Style Salsa

Posted on by Pati Jinich
Street Style Salsa
Print Recipe
4.43 from 14 votes

Street Style Salsa

Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites"
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: Mexican
Keyword: chiles de arbol, cilantro, cumin, garlic, jalapeno, onion, Salsa, tomatillos, Tomatoes
Servings: 3 generous cups
Author: Pati Jinich

Ingredients

  • 2 chiles de árbol stemmed, or more to taste
  • 1 1/2 pound about 5 or 6 ripe Roma tomatoes
  • 1/2 pound about 4 tomatillos husked and rinsed
  • 1 to 2 jalapeños or to taste
  • 1 garlic clove
  • 2 tablespoons coarsely chopped white onion
  • 1/2 cup coarsely chopped cilantro leaves and upper stems
  • 1/8 teaspoon ground cumin
  • 3/4 teaspoon kosher or sea salt or more to taste
  • 1 tablespoon vegetable oil

Instructions

  • Preheat a comal or small saute pan over medium-low heat. Once hot, toast chiles de árbol for about a minute until toasted and fragrant. Remove from the heat.
  • Place the tomatoes, tomatillos, jalapeños, and garlic in a medium saucepan. Cover with water and set over medium-high heat, simmer for about 10 minutes until the tomatoes and tomatillos are cooked and mushy and the jalapeños have softened and changed their color.
  • Using a slotted spoon, transfer the tomatoes, tomatillos, jalapeños, and garlic to blender. Incorporate the chiles de árbol, onion, cilantro, cumin, and salt and puree until smooth.
  • Set a medium saucepan over medium heat, once hot add the oil. Once the oil is hot, pour in the salsa and be ready to partially cover with the lid as it will jump. Cook for 4 to 5 minutes, until thickened and seasoned and color has deepened.

Notes

Salsa Callejera

Milanesa Torta with Matador Guacamole and Melty Cheese

Posted on by Pati Jinich
Milanesa Torta with Matador Guacamole and Melty Cheese
Print Recipe
5 from 7 votes

Milanesa Torta with Matador Guacamole and Melty Cheese

Milanesa Torta with Matador Guacamole and Melty Cheese recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bolillo, chicken, chiltepín chiles, cotija cheese, fried, fried chicken, guacamole, mayonnaise, Oaxaca cheese, pati’s mexican table, Sandwich, telera, Torta
Servings: 4 tortas
Author: Pati Jinich

Ingredients

  • Vegetable oil for frying
  • 4 boneless skinless chicken breasts pounded to 1/4-inch thickness
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 1 cup all-purpose flour
  • 3 eggs
  • A splash of milk
  • 2 cups crushed butter crackers
  • 8 to 10 dried chiltepín chiles crushed (or substitute 3 to 4 chiles de árbol)
  • 1 cup mayonnaise
  • 2 cups grated Oaxaca cheese
  • 1/2 cup crumbled Cotija cheese
  • 4 bolillo or telera rolls split in half with insides scooped out
  • 2 cups baby arugula
  • 1 batch Matador Guacamole
  • 1/4 cup soy and lime mixture from the Matador Guacamole

Instructions

  • Preheat the oven to 450°F.
  • In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes.
  • Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do. Place them on a baking sheet and continue with the remaining chicken.
  • Fry the chicken breasts in the heated oil one or two at a time, making sure the pan is not over crowded, for about 3 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate or rack and repeat with the remaining chicken breasts.
  • In another bowl, mix the mayonnaise with Oaxaca and Cotija cheeses.
  • To build the torta, place the split bread rolls on a baking sheet. Spread the cheese and mayonnaise mixture on the split sides of the rolls. Bake until the cheese is bubbling and melted, about 4 to 5 minutes.
  • Toss the arugula with 1/4 cup of the soy and lime mixture from the Matador Guacamole. Top the bottom half rolls, with the cheese already melted on them, with the chicken, Matador Guacamole, and the dressed arugula. Cover with the top half of the rolls.

Notes

Torta de Milanesa con Guacamole de Chiles Toreados y Chicharron de Queso