Lunch

Spring Onion and Tomato Soup with Melty Cheese

Spring Onion and Tomato Soup with Melty Cheese
Print Recipe
4.41 from 5 votes

Spring Onion and Tomato Soup with Melty Cheese

Think of this soup as a cross between a rich, creamy tomato soup and an onion soup. Oh, and did I mention lots of melty cheese?
Cook Time30 minutes
Course: Soup
Cuisine: Mexican
Keyword: soup
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 5 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 30 spring onions or 60 scallions (about 8 bunches), white and light green parts only, thinly sliced (about 8 cups; reserve 1 cup of light green parts for garnish)
  • 3 garlic cloves finely chopped
  • teaspoons kosher salt or more to taste
  • ½ teaspoon freshly ground black pepper
  • 2 pounds ripe tomatoes coarsely pureed in a blender or food processor, or 1 (28-ounce) can crushed tomatoes
  • cups chicken broth
  • ½ cup crema or heavy cream
  • 2 cups grated melting cheese such as asadero, Oaxaca, Monterey Jack, or mozzarella (8 ounces)

Instructions

  • Heat the butter and olive oil in a large pot over medium heat until the butter is bubbling. Add the spring onions or scallions and cook for about 10 minutes, stirring occasionally, until completely softened. Clear a space in the middle of the pot, add the garlic, and cook for a minute or two, until fragrant. Add 1 teaspoon of the salt and the pepper and stir well.
  • Stir in the tomatoes and cook for 9 to 10 minutes, stirring occasionally, until they have cooked down and darkened in color.
  • Add the chicken broth, stir well, and bring to a boil. Reduce the heat to medium-low and simmer for 3 to 4 minutes. Stir in the cream and cook at a gentle simmer for another 5 minutes. Add the remaining 1/4 teaspoon salt, or more to taste, then add the cheese and stir so that it melts into the soup. Ladle the soup into bowls, garnish with the reserved spring onions or scallions, and serve.

Notes

Sopa de Cebollitas con Queso

Tacos Árabes

Tacos Arabes
Print Recipe
5 from 2 votes

Tacos Árabes

Tacos Árabes (Puebla-Style Pork Tacos) are a specialty of Puebla, home to one of Mexico’s most significant Lebanese communities. Thinly sliced pork is marinated in a lemony, oniony herbal marinade. Then the meat and onions are placed on (or in) pitas and topped with salsa. The final embellishment is a Mexicanized tahini drizzle, which is tart, creamy, and rich.
Cook Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: pork, tacos
Servings: 6 to 8 large tacos
Author: Pati Jinich

Ingredients

For the marinade:

  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1/3 cup freshly squeezed lime juice
  • 1/4 cup olive oil
  • 1 tablespoon white vinegar
  • 4 garlic cloves peeled
  • 1/4 cup slivered white onion
  • 4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups coarsely chopped fresh parsley leaves
  • 2 cups coarsely chopped fresh mint leaves

For the pork and tacos:

  • 4 pounds boneless pork butt very thinly sliced, 1/4 inch or thinner (see note)
  • 2 3/4 cups slivered white onions
  • Vegetable oil for cooking the pork
  • 6 to 12 large thin pita breads or 6 to 8 large 8- to 10-inch flour tortillas
  • Salsa de Chipotle y Cacahuate
  • Puebla Tahini Sauce

Instructions

To make the marinade:

  • Heat a small skillet over medium-low heat. Add the cumin and coriander seeds and toast, shaking the pan or stirring, for 20 to 30 seconds. Add the oregano and thyme and cook, stirring, for another 10 to 15 seconds, until fragrant. Transfer to a blender.
  • Add the lime juice, olive oil, vinegar, garlic, onion, salt, and pepper to the blender and puree until smooth. Add the parsley and mint and pulse a few times, just until the herbs are coarsely pureed. You want a textured marinade.

To marinate the pork:

  • Place a layer of the meat in a large bowl. Cover with some of the marinade and then a layer of onions. Cover with more of the marinade. Continue with the layers, making sure that both the meat and the onions are covered with marinade. Cover, refrigerate, and marinate for at least 4 hours, and up to 24 hours.

To make the tacos:

  • Prepare a hot fire in a charcoal or gas grill. Or heat a large nonstick skillet over high heat. Brush the cooking surface with oil. Cook the meat in batches (leave the onions in the bowl, or most of them—it’s fine if some of the onions stick to the meat), taking care not to overcrowd the grill or pan, turning the meat once, for 3 to 5 minutes per side, until it is cooked through and has a nice char all over the surface. As you cook, transfer the cooked meat to a lidded container, or transfer to a platter and cover tightly with foil.
  • If using a grill, use a vegetable grill pan to cook the onions. Grill the onions, turning with tongs, until tender and lightly browned, about 5 minutes. Or cook the onions in the skillet. Scrape the cooked onions over the meat.
  • Slice the meat into approximately 1-x-1⁄4-inch strips. As you cut it, return it to the covered container so it stays warm.
  • Heat a comal or large skillet over medium-low heat. Working in batches, heat the pita bread or tortillas, turning once, until warmed through and lightly browned on both sides. Wrap the first batches in a clean kitchen towel to keep warm, or use a tortilla warmer.
  • To assemble the tacos, arrange a generous amount of meat and onions on the middle of or inside each pita bread or tortilla (the traditional way is to top the pitas as if they were tortillas). Top with the salsa, drizzle on the tahini sauce, and serve.

Note:

  • Some carnicerias sell pork butt already thinly sliced (bistec de cerdo), or you can ask your butcher to slice it for you.

Notes

Puebla-Style Pork Tacos

Hominy and Pinto Bean Stew

Hominy and Pinto Bean Stew
Print Recipe
5 from 4 votes

Hominy and Pinto Bean Stew

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

Ingredients

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

Instructions

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

Notes

Muni-Pozole

Chihuahua-Style Charro Beans

Chihuahua-Style Charro Beans
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5 from 4 votes

Chihuahua-Style Charro Beans

Chihuahua-Style Charro Beans recipe from Pati’s Mexican Table Season 13, Episode 6 “Paquimé & Pecans”
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beans, jalapeno, pork
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound dried pinto beans or 3 15oz. cans pinto beans
  • quarts (14 cups) water if using dried beans
  • 1 white onion half left whole (if using dried beans), half finely chopped
  • 2 teaspoons kosher or coarse sea salt
  • ½ pound (about 5 to 6 slices) thick-cut, wood-smoked bacon chopped
  • ½ pound Mexican chorizo casings removed and chopped
  • ¼ pound turkey hot dogs halved and sliced
  • ¼ pound thick-sliced deli ham diced
  • 4 to 6 whole pickled jalapeños
  • ½ cup brine from pickled jalapeños
  • 2 ounces chicharrones or pork rinds broken into bite-sized pieces
  • Warm corn or flour tortillas

Instructions

  • Rinse the dried beans and put them in a large pot, cover with the water, and add the white onion half. Bring to a rolling boil, reduce the heat to medium, and partially cover with a lid so steam can escape. Simmer until the beans are completely tender, 1 hour to 1 hour and 15 minutes, depending on the size and age of the beans. Stir in the salt and fish out the onion and discard. If using canned beans, skip this step.
  • In a large casserole or pot, set over medium-high heat, cook the bacon and chorizo for 4-5 minutes, until they start releasing their fat and have begun to brown. Add the hot dogs and ham, stir, and continue cooking for another 3-4 minutes; they should be coated in the fat and gain some color. Incorporate the chopped onion, stir, and cook until softened, for about 3-4 minutes.
  • Incorporate all of the beans with their broth (if using canned, add water or broth as needed to make the dish soupy). Bring to a simmer, add the jalapeños and their brine, and continue cooking for 3-4 minutes more. Lastly, add the broken chicharrón pieces, stir and serve with warm corn or flour tortillas.

Notes

Frijoles Charros estilo Chihuahua

Colorado Chile Short Rib Volcanes

Colorado Chile Short Rib Volcanes
Print Recipe
5 from 4 votes

Colorado Chile Short Rib Volcanes

Colorado Chile Short Rib Volcanes recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life”
Cook Time10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cheese, chile colorado, corn tortillas, ribs
Servings: 8 to 10 volcanes
Author: Pati Jinich

Ingredients

Instructions

  • Preheat your grill or set your grill pan over medium heat.
  • Brush the corn tortillas with water and sprinkle with salt to taste on both sides. Place on the grill and toast for a couple minutes on one side. Remove and top the toasted side with 3-4 tablespoons grated cheese, then place back on the grill cheese side up. Toast until the cheese melts and the tortillas become crusty and browned.
  • Transfer to a platter, top with a generous amount of diced short ribs, and let your guests top with guacamole to their liking.

Notes

Volcanes de Costillas en Chile Colorado

Chihuahua-Style Barbacoa

Chihuahua Style Barbacoa
Print Recipe
5 from 4 votes

Chihuahua-Style Barbacoa

Chihuahua-Style Barbacoa recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors”
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef, Potato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 pounds sirloin cap (see note) fat cap trimmed to ¼-inch thick, cut into 2-inch chunks
  • 2 pounds beef short ribs with bone
  • 1 plum tomato fresh or canned whole, quartered
  • 1/2 white onion peeled and quartered
  • 3 garlic cloves peeled
  • 1 to 2 jalapeño chiles with seeds, stemmed and halved lengthwise
  • 3 bay leaves
  • 2 sprigs fresh rosemary
  • 1 tablespoon kosher or coarse sea salt or to taste
  • 1 teaspoon coarsely ground black pepper
  • cups water
  • 1 large Yukon Gold potato quartered

For serving:

Instructions

  • Put the sirloin chunks, short ribs, tomato, onion, garlic, jalapeños, bay leaves, rosemary, salt and pepper in a large Dutch oven or deep lidded pot. Pour in the 3½ cups water and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 1 hour.
  • Stir and add the quartered potato. Cover and continue cooking for another hour and 15 minutes to an hour and a half, until the meat falls apart when pulled with a fork. Remove from the heat.
  • When you’re ready to eat, remove the potato pieces and enjoy as a cook’s treat or share with your guests. Remove and discard the bay leaves and rosemary. The tomato, onion, garlic, and jalapeño will have cooked down and melted into the cooking juices. Transfer the meat with a slotted spoon to a small bowl or a baking sheet and with two dinner forks or your hands, finely shred it; discard the bones. Return the meat to the pot and serve hot with the salsas, chopped cilantro and white onion, avocado slices, and tortillas or bread in tacos or tortas.

Note:

  • Tri-tip steak is similar to sirloin cap and works too. It comes with a hard, thick layer of fat on top; some is needed for flavor, but you’ll want to trim most of it off.

Notes

Barbacoa Chihuahuense

Fire-Roasted Tomato Cracked Corn and Cheese

Fire-Roasted Tomato Cracked Corn and Cheese
Print Recipe
4.80 from 5 votes

Fire-Roasted Tomato Cracked Corn and Cheese

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

Ingredients

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

Instructions

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

Notes

Chacales con Jitomate Rostizado y Queso

Red Gorditas with Creamy Chipotle Chicken

Red Gorditas
Print Recipe
4.67 from 3 votes

Red Gorditas with Creamy Chipotle Chicken

Red Gorditas with Creamy Chipotle Chicken recipe from Pati’s Mexican Table Season 13, Episode 2 “Canyon Cuisine”
Cook Time30 minutes
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: chicken, Chipotle, gorditas, masa
Servings: 10 gorditas
Author: Pati Jinich

Ingredients

  • 2 cups masa harina
  • 1 tablespoon ground dried colorado chile or guajillo, New Mexico or Hatch chile
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 1/2 cups hot water plus 2 tablespoons
  • 1 tablespoon vegetable oil or vegetable shortening or lard
  • 1 batch Creamy Chipotle Chicken or filling of your choice, warmed up
  • Shredded lettuce to garnish
  • Ripe avocado slices to garnish
  • Crumbled queso fresco to garnish

Instructions

  • In a medium bowl, combine the masa harina, ground chile and salt. Add the water and knead until completely incorporated and smooth, about 2 to 3 minutes. Add the vegetable oil and knead until thoroughly combined. It should be as soft as playdough and hold its shape when rolled into a ball. Cover with a wet kitchen towel and let rest for at least 20 to 30 minutes to fully hydrate.
  • Preheat a comal, cast iron, or nonstick skillet over medium-low heat. Line your tortilla press with a couple pieces of plastic cut into rounds (produce bags from the grocery store are perfect for this). Place a small bowl of water next to you. Divide the masa into 10 pieces, keeping it in the bowl and covered. One by one, roll each piece of masa into a ball of about 2¼ inches, using the water to moisten your hands as needed.
  • Open the tortilla press, set a piece of plastic on the base, place a ball of mass on top in the center, and cover with the second piece of plastic. Gently press down, one or two times, until you get a very chubby tortilla of about ¼ to ⅓ inch thick and about 4 to 4¼ inches around. Alternatively, you may shape the gorditas with your hands.
  • Transfer the gordita to the preheated comal and let it cook, without moving it, for about 5-6 minutes on the first side, until the bottom half seems cooked and has changed in color slightly and started to freckle. Flip and cook another 5-6 minutes, until the second side begins to freckle and brown. Flip again and cook another 2 minutes per side until they are ready, taking care not to burn the outside. You know they’ve cooked when they seem to want to puff if you press them with your fingers.
  • Remove from the comal. Holding with a kitchen towel, if need be, run a small sharp knife through the gordita about ⅔ of the way, without cutting all the way through, to create a pocket. You may want to wet the knife to help slice through, as the masa may still be doughy in some areas.
  • Wrap the gorditas in a clean kitchen towel, or place in a tortilla holder, as you move along to keep warm. Once ready, fill the gorditas with the Creamy Chipotle Chicken, or your preferred filling, and place back on the comal for a minute to completely heat through. Then garnish with shredded lettuce, avocado slices and crumbled queso fresco.
  • Note: To make your own chile powder: Remove the stems and seeds from 2 ounces dried colorado, guajillo, New Mexico or Hatch chiles. On a preheated comal or skillet, set over medium heat, toast the chiles for about 1-2 minutes, flipping as they toast and brown, being careful not to let them burn. Remove from the heat once they are fragrant, browned and toasted, and their fumes have released. When cool enough to handle, process in a spice or coffee grinder, or small food processor, until finely ground. This will make ¼ cup or about 4 tablespoons.

Notes

Gorditas Rojas con Pollo Enchipotlado

Creamy Chipotle Chicken

Creamy Chipotle Chicken
Print Recipe
5 from 6 votes

Creamy Chipotle Chicken

Creamy Chipotle Chicken recipe from Pati’s Mexican Table Season 13, Episode 2 “Canyon Cuisine”
Cook Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, Chipotle
Servings: 5 to 6 cups
Author: Pati Jinich

Ingredients

  • pounds boneless skinless chicken breasts
  • 1 white onion halved, half left whole, half thinly sliced
  • 2 garlic cloves peeled
  • 2 bay leaves
  • teaspoons kosher or coarse sea salt divided
  • 3 cups water
  • 1 pound ripe plum tomatoes
  • 3 to 4 chipotle chiles in adobo sauce seeded, plus 3 to 4 tablespoons of the adobo sauce
  • ½ teaspoon coarsely ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1 cup Mexican crema crème fraîche, or heavy cream
  • 1 batch Red Gorditas if serving in gorditas

Instructions

  • Put the chicken breasts, whole onion half, garlic cloves, bay leaves, 1 teaspoon of the salt, and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes.
  • Add the tomatoes, cover again, and cook for 10 minutes more, until the tomatoes are completely cooked, mushy and the skins start to break apart. Remove the chicken breasts and transfer to a bowl.
  • With a slotted spoon, transfer the tomatoes, garlic, onion, bay leaves and ½ cup of the cooking liquid (that the chicken cooked in) to a blender. Add the chipotle chiles and the adobo sauce, the remaining ¼ teaspoon salt, and the pepper, and puree until smooth. Set aside.
  • Once the chicken has cooled enough to handle, finely shred with your hands or two forks. You should have about 5-6 cups.
  • Heat the oil and butter in a large skillet or casserole over medium-high heat. Once the butter has melted, add the sliced onion and cook for 3 to 4 minutes, until softened. Stir in the chicken and pureed tomato mixture, mix well, reduce the heat to medium and simmer for 10 minutes, until it darkens and thickens. Reduce the heat to low and slowly stir in the cream. Once incorporated, increase heat to medium-low and continue cooking for another 10 minutes, stirring occasionally. The sauce will have thickened further.
  • Remove from heat and serve as a filling for Red Gorditas, tacos, tortas, or eat as is with a side of rice, or beans, or both.

Notes

Pollo Enchipotlado

Chihuahua-Style Mixed Meat Grill

Chihuahua-Style Mixed Meat Grill (Discada)
Print Recipe
4.80 from 5 votes

Chihuahua-Style Mixed Meat Grill

Chihuahua-Style Mixed Meat Grill (Discada) recipe from Pati’s Mexican Table Season 13, Episode 7 “The Magic of Mata Ortiz”
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bacon, beef, Chipotle, Chorizo, pork, Potato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 8 ounces (about 10 slices) bacon coarsely chopped
  • 1 pound Mexican chorizo casings removed, chopped
  • 1 pound Yukon gold, baby gold or yellow potatoes peeled and cut into ¾ to ½ inch pieces (if mini potatoes, keep skin on)
  • teaspoons kosher or coarse sea salt divided, or to taste
  • ½ teaspoon coarsely ground black pepper divided, or to taste
  • ½ large white onion coarsely chopped (about 1½ cups)
  • 1/2 pound fresh chiles verdes such as Chilaca, Anaheim, California, New Mexico or Hatch stemmed, seeded and diced
  • 1 fresh jalapeño stemmed and chopped
  • 2 garlic cloves finely chopped
  • 3/4 pound ripe plum tomatoes cored, seeded and diced
  • 2 chipotle chiles in adobo sauce seeded and chopped
  • 1 pound pork tenderloin cut into bite-sized pieces
  • 1 pound beef tenderloin cut into bite-sized pieces
  • ½ teaspoon ground cumin
  • 2 tablespoons vegetable oil
  • Warm corn tortillas

Instructions

  • Heat a large, wide, heavy casserole or deep, heavy skillet, or a large paella pan over medium-high heat. Once hot, add the bacon and cook until it begins to brown and has rendered some of its fat, about 3-4 minutes. Add the chorizo, cooking and breaking into smaller pieces for about 2 minutes, or until it begins to render its fat and darken in color.
  • Add the potatoes, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper. Toss and cook for 3-4 minutes, so the potatoes begin to soften as the chorizo continues to cook and brown. Add the onion and cook for another 2-3 minutes, until it softens a bit. Add the chiles verdes and jalapeño, stir, and cook a couple minutes more. Add the garlic, stir, and cook for a minute. Add the tomatoes and chipotles, stir, and cook for another 3-4 minutes. With a slotted spoon or spider, remove all the cooked ingredients and scrape them into a large bowl.
  • Season the pork and beef tenderloin with the remaining ¾ teaspoon salt, ¼ teaspoon pepper, and cumin.
  • Set the same pan over high heat and add the vegetable oil. Once hot, add the pork and beef and brown on all sides, about 5 to 6 minutes. Add all of the chorizo-potato mix back to the pan, toss, and heat thoroughly. Serve with warm corn tortillas for people to tuck into tacos.

Notes

Discada Chihuahuense

Wedding Rice

Wedding Rice
Print Recipe
4.20 from 5 votes

Wedding Rice

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

Ingredients

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

Instructions

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

Notes

Arroz de Boda

Sweet Potato and Meat Salpicón

Sweet Potato and Meat Salpicón
Print Recipe
3.75 from 4 votes

Sweet Potato and Meat Salpicón

Sweet Potato and Meat Salpicón recipe from Pati’s Mexican Table Season 12, Episode 10 “A Mayan League of their Own”
Cook Time1 hour 30 minutes
Course: Main Dish, Salad
Cuisine: Mexican
Keyword: beef, salad, sweet potato
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the meat:

  • 2 pounds flank steak cut into 1 1/2” to 2” chunks
  • 1 white onion peeled
  • 3 garlic cloves peeled
  • 2 bay leaves
  • 2 teaspoons kosher or coarse sea salt

For the vinaigrette:

  • 1 cup bitter orange juice or 1/3 cup each orange, lemon and lime juice
  • 3 tablespoons white distilled vinegar
  • 1/4 cup  extra virgin olive oil
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 red onion slivered

For the salad:

  • 1 1/2 cups fresh or thawed from frozen peas
  • 2 pounds sweet potatoes cut into 1/2” dice or bite sized pieces
  • 2 cups radishes cut into sticks
  • 1/2 cup coarsely chopped cilantro leaves and upper part of the stems plus more for garnish

To serve:

  • Warm corn tortillas or corn tostadas
  • Ripe avocado slices optional, for topping tostadas or tucking into tacos

Instructions

To cook the meat:

  • Combine the flank steak, onion, garlic, and bay leaves in a large soup pot or casserole and cover generously with water. Bring to a boil, remove any foam that may have risen to the surface, and add the salt. Stir, lower the heat to medium low, cover, and cook for 1 1/2 hours, or until the meat is so tender it comes apart easily when poked with a fork.
  • With a slotted spoon, transfer the meat to a bowl. Strain the broth and reserve for another use. When the meat is cool enough to handle, shred it and set aside.

To make the vinaigrette:

  • In a medium bowl, mix the bitter orange juice or its substitute, vinegar, olive oil, salt and pepper, and whisk until emulsified. Incorporate the red onion and let sit for at least 15 minutes, for the onion to macerate a bit.

To assemble the salad:

  • Bring salted water to a boil in a medium saucepan. Cook the peas for one minute, remove with a slotted spoon, and set aside in a bowl. Cook the sweet potatoes for 4 to 5 minutes, until cooked and soft but not falling apart. Remove with a slotted spoon and transfer to a bowl to cool slightly.
  • Mix the vinaigrette with the meat and toss until it is all covered. Incorporate the radishes, the cilantro, and the peas, and toss. Lastly add the sweet potato cubes. Gently mix well. You can garnish with a bit more cilantro.
  • Eat along with warm corn tortillas or tostadas and avocado slices.

Notes

Salpicón de Carne con Camote

Green Beans in Corn Sauce with Pumpkin Seeds

Green Beans in Corn Sauce with Pumpkin Seeds
Print Recipe
5 from 4 votes

Green Beans in Corn Sauce with Pumpkin Seeds

Green beans are cooked in a creamy fresh corn and epazote puree, topped with a chunky, spicy cooked tomato salsa, and garnished with pumpkin seeds.
Cook Time25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Corn, green beans, pumpkin seeds
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup raw hulled pumpkin seeds
  • 1 1/4 teaspoons kosher salt
  • 1 cup fresh corn kernels from 1 large ear
  • 1 cup water
  • 3 to 4 fresh sprigs epazote or cilantro
  • 3 tablespoons vegetable oil
  • 1 pound green beans trimmed
  • 1/2 cup finely chopped white onion
  • 1 fresh habanero, serrano or jalapeño chile finely chopped
  • 1 garlic clove finely chopped
  • 1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes

Instructions

  • Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast until they are lightly colored and starting to jump or pop, 4 to 5 minutes. Transfer to a bowl and let cool.
  • Transfer the pumpkin seeds to a food processor, add 1⁄4 teaspoon of the salt, and pulse until finely ground. Set aside.
  • Combine the fresh corn, water, and epazote or cilantro in a blender and puree until smooth.
  • Heat 2 tablespoons of the oil in a large skillet over medium-high to high heat. Add the green beans, sprinkle with 1⁄2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn brighter green. Pour the pureed corn over the green beans, reduce the heat to medium, and cook for 8 to 10 minutes, stirring often so that the sauce doesn’t stick to the pan, until the beans are tender and the puree has reduced to a creamy, thick sauce.
  • Meanwhile, heat the remaining tablespoon of oil in a medium saucepan or skillet over medium-high heat. Add the onion and chile and cook until softened and starting to color, 3 to 4 minutes. Add the garlic and cook until translucent, less than a minute. Add the tomatoes and the remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until the tomatoes are softened and pasty, 5 to 8 minutes.
  • Scrape the beans with the corn sauce onto a platter. Top with the tomato salsa, garnish with the ground pumpkin seeds, and serve.

Notes

Chulibul

Chaya Soup

Chaya Soup
Print Recipe
3.84 from 6 votes

Chaya Soup

Chaya Soup recipe from Pati’s Mexican Table Season 12, Episode 8 “Maya Today”
Cook Time20 minutes
Course: Soup
Cuisine: Mexican
Keyword: habanero, pumpkin seeds, soup
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup raw hulled pumpkin seeds
  • 1 teaspoon kosher or coarse sea salt divided, or to taste
  • 1 fresh habanero
  • Juice of one sweet lime or a combination of lemon and lime juice
  • 1 tablespoon vegetable oil
  • 1/2 cup finely chopped white onion
  • 1 xcatic, güero, banana, or jalapeño chile stemmed, seeded and finely chopped
  • 2 liters (8 cups) chicken broth
  • 4 cups chaya leaves torn into pieces, can sub for chard, spinach or watercress, or a mix
  • Fresh Herb Corn Tortillas or quesadillas

Instructions

  • In a small saute pan or comal, set over medium-low heat, toast the pepitas for 3 to 4 minutes, until they are lightly toasted. Don’t let them brown or burn. Remove from the heat. Once they cool down, either finely chop or coarsely grind them in a spice mill or food processor along with 1/2 teaspoon of the salt. Scrape into a bowl. Set aside.
  • Toast or char the habanero chile on a preheated comal set over medium heat, or under the broiler, 6 to 8 minutes, flipping as necessary. Remove from the heat, stem, seed and finely chop. Place in a small bowl, add the sweet lime juice and the remaining 1/2 teaspoon salt, and mix. Set aside.
  • Heat the oil in a soup pot or large casserole over medium heat. Once hot, add the onion and xcatic chile and cook for 5 to 6 minutes until softened. Raise the heat to medium high, pour in the chicken broth, and once it comes to a boil, add the chaya leaves. Cook for a couple minutes, just until they wilt. Taste and add salt to taste.
  • Serve in bowls and let your guests add the ground pepitas, habanero in sweet lime juice, and salt to taste. Eat chasing, dunking, or adding pieces of the fresh herb corn tortillas (or quesadillas).

Notes

Sopa de Chaya

Jicama and Greens Salad with a Creamy Honey Citrus Vinaigrette

Jicama and Greens Salad with a Honey Citrus Vinaigrette
Print Recipe
5 from 3 votes

Jicama and Greens Salad with a Creamy Honey Citrus Vinaigrette

Jicama and Greens Salad with a Creamy Honey Citrus Vinaigrette recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Cook Time0 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: salad, Vegetarian
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 1 fresh xcatic, güero, or banana chile
  • 1 fresh habanero optional
  • 2 tablespoons lime juice
  • 4 tablespoons lemon juice
  • 2 tablespoons white distilled vinegar
  • 4 tablespoons olive oil
  • 1 tablespoon honey
  • 1 ripe avocado halved, pitted, chopped
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper

For the salad:

  • 2 tender lettuces such as Boston and baby romaine, washed and torn into pieces (4 to 6 cups)
  • 1 jicama about 1 pound, peeled and cut into matchsticks (about 2 cups)
  • 1 grapefruit peeled and cut into supremes (about 1 cup)
  • 1 orange peeled and cut into supremes (about 1 cup)

Instructions

To make the vinaigrette:

  • On a preheated comal, skillet, or griddle set over medium heat, toast the güero chile and habanero, if using, for 6 to 8 minutes, flipping as needed, until skin is charred and chile is softened. Remove from the heat and remove stem and seeds, if desired.
  • In the jar of a blender, add the roasted chiles (making sure you add a piece of habanero at a time, to taste, for desired heat level), lime and lemon juices, vinegar, olive oil, honey, avocado, salt and pepper. Puree until completely smooth. Scrape into a bowl.

To assemble the salad:

  • In a salad bowl, add the lettuce, jicama, and half of the grapefruit and orange supremes. Toss with some of the dressing until completely covered but not soaked. Add the remaining grapefruit and orange supremes on top. Add more dressing as needed.

Notes

Ensalada de Jícama y Lechugas con Vinagreta de Cítricos y Miel

Chorizo Black Rice

Chorizo Black Rice
Print Recipe
4.20 from 5 votes

Chorizo Black Rice

Chorizo Black Rice recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Cook Time20 minutes
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: beans, Chorizo, rice
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 1 pound Mexican chorizo or Longaniza-style sausage
  • 1/2 cup finely chopped white onion
  • 1 to 2 fresh xcatic, banana, yellow wax, or güero chiles stemmed, seeded and chopped
  • 2 cups jasmine white rice
  • 2 sprigs fresh epazote or cilantro stems removed, leaves coarsely chopped, plus more for garnish
  • 4 cups cooking broth from Black Beans from the Pot
  • 1/2 teaspoon kosher or sea salt or to taste

Instructions

  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the chorizo, and cook for 5 to 6 minutes, until cooked through, browned, and it has rendered its fat. Remove with a slotted spoon and set aside.
  • Add the onion and chile and cook for a few minutes, stirring a couple times, until they soften. Add the cooking broth from the black beans and rice, stir, and add in the epazote or cilantro and salt, and stir again.
  • Bring to a rolling boil, cover the pan, and reduce the heat to the lowest setting. Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add a couple tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes.
  • Fluff the rice with a fork, add the chorizo and mix. Top with more fresh cilantro or epazote and serve.

Notes

Arroz Negro con Chorizo

Habanero Pork Belly Tacos

Castacan (Habanero Pork Belly Taco)
Print Recipe
3.40 from 5 votes

Habanero Pork Belly Tacos

Habanero Pork Belly Tacos recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Cook Time2 hours 45 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: habanero, pork, tacos
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 4 cups water plus 1 cup for roasting
  • 1/2 cup kosher or coarse sea salt
  • 1/2 cup granulated sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon coarsely ground black pepper
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 1 habanero
  • 2 pounds pork belly boneless
  • 8 to 12 corn tortillas
  • 2 cups grated melty cheese such as Oaxaca, Monterey Jack, Muenster or Mozzarella
  • Pickled Onion with Fire Roasted Chiles and Garlic optional, to garnish
  • Ripe avocado slices optional, to garnish
  • Salsa of your choice optional, to garnish

Instructions

  • To make the brine, in a small saucepan, combine 4 cups of water with the salt, sugar, oregano, black pepper, allspice, bay leaf, and whole habanero. Set over medium-high heat. Once it comes to a boil, stir and turn off heat. Set aside until cooled.
  • Using a sharp knife, score the top of the pork belly in a diagonal pattern, without cutting into the meat. Place the pork belly in a medium baking dish, pour in the brine along with the habanero, making a slit in the habanero. Cover and refrigerate anywhere from 12 to 48 hours.
  • When ready to cook, preheat the oven to 300°F with the rack in the middle of the oven.
  • Take the pork belly out of the refrigerator, remove it from the brine and place it in a clean or rinsed baking dish. Pour a clean cup of water over it and add the whole habanero from the brine.
  • Cover tightly with aluminum foil and roast for 2 1/2 hours, or until the pork belly is fork tender. Remove the aluminum foil, increase heat to 450°F, and roast for about 15 minutes or until the top has crisped and browned and the inner fat has mostly melted. Remove from the oven. Once cool enough to handle, cut into 1” slices and chop into bite size pieces.
  • Heat a comal, griddle, or skillet over medium heat. One by one heat the tortillas on both sides, add a couple of generous tablespoons of cheese and a couple generous tablespoons of pork belly. Once the cheese is melted, fold and let the tacos crisp on both sides. Serve with pickled onion with fire roasted chiles and garlic, ripe avocado slices, and/or your favorite salsa.

Notes

Tacos de Castacán al Habanero

Pea Soup with Basil and Mint Crema

Pea Soup with Basil and Mint Crema
Print Recipe
4.80 from 5 votes

Pea Soup with Basil and Mint Crema

Pea Soup with Basil and Mint Crema recipe from Pati’s Mexican Table Season 12, Episode 3 “Flavors of Merida”
Cook Time20 minutes
Course: Soup
Cuisine: Mexican
Keyword: mexican crema, peas, soup
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 1 cup chopped white onion
  • 2 cups thinly sliced leeks white and light green parts only
  • 6 cups chicken broth
  • 4 cups fresh peas or thawed from frozen
  • 1 cup fresh mint leaves packed, reserve 1/4 cup finely chopped for cream garnish
  • 1 cup fresh basil leaves packed, reserve 1/4 cup finely chopped for cream garnish
  • 1 teaspoon kosher or coarse sea salt plus 1/4 teaspoon for garnish cream
  • 1/2 teaspoon ground black pepper plus 1/4 teaspoon for garnish cream
  • 1 cup Mexican crema or creme fraiche
  • Donde crackers or soup crackers

Instructions

  • In a large soup pot set over medium heat, heat the butter and oil. Once the butter bubbles and melts, add the onion and leek, and cook stirring occasionally for 10 minutes, until completely wilted.
  • Pour in the chicken broth, raise heat to medium high and let it come to a simmer. Once it does, add the peas, 3/4 cup of the mint, 3/4 cup of the basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir and cook for 3 to 4 more minutes. Turn off heat.
  • Transfer the mixture to a blender, in batches, and puree until completely smooth. Return to the soup pot.
  • Make the basil and mint cream in a small bowl by combining the Mexican crema with the reserved 1/4 cup each of finely chopped basil and mint. Season with 1/4 teaspoon each of salt and black pepper, or to taste.
  • When ready to eat, heat the soup until it is simmering. Serve garnished with the basil and mint crema and crackers.

Notes

Sopa de Chícharos con Crema de Albahaca y Menta

Tequila and Lime Skirt Steak Tips

Tequila and Lime Skirt Steak Tips
Print Recipe
4.60 from 5 votes

Tequila and Lime Skirt Steak Tips

Tequila and Lime Skirt Steak Tips recipe from Pati’s Mexican Table Season 12, Episode 2 “Guayabera World”
Cook Time10 minutes
Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: beef, tacos, tequila
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 whole cloves stems removed and peppercorns crushed
  • Pinch ground true cinnamon or canela
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 1/4 teaspoon kosher or coarse sea salt or to taste
  • 1 1/2 pounds skirt steak cut into 2 to 3” x ½” strips
  • 2 tablespoons vegetable oil divided
  • 1 large white onion halved and slivered
  • 3 xcatic, güero, banana, or jalapeño chiles stemmed, seeded and cut lengthwise into thin strips
  • Splash of Gran Centenario® Plata tequila
  • Juice of 1/2 lime
  • Juice of 1/2 lemon
  • Warm corn tortillas to serve, optional
  • Sweet Lime and Chile de Árbol Guacamole or ripe avocado slices, to serve, optional

Instructions

  • In a small bowl, combine allspice, black pepper, oregano, crushed cloves, cinnamon, cumin, coriander and salt. Place sliced meat in a container and rub the seasoning all over. Set aside.
  • Heat a tablespoon of oil in a large skillet or cast iron pan set over medium heat. Once it shimmers, add the onion and chile slices, and cook for 4 to 5 minutes, until softened. Scrape into a bowl and return the skillet to the heat.
  • Raise heat to high, add the remaining tablespoon of oil. Once it shimmers, add the meat and sear, for 2 to 3 minutes until it starts to sweat on the surface, flip and sear for another minute. Pour in a splash of tequila, tilt to the flame, and let it catch fire being careful not to burn your hands. It will ignite for a few seconds until alcohol evaporates.
  • Add the lime and lemon juice, incorporate the cooked onion and jalapeño, and stir for a minute. Remove from the heat and serve. You can tuck into tacos with ripe avocado slices or guacamole.

Notes

Puntas de Filete al Tequila y Limón

Red Tacos with Queso Fresco and Piquín Salsa Verde

Red Tacos
Print Recipe
4.50 from 4 votes

Red Tacos with Queso Fresco and Piquín Salsa Verde

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

Ingredients

For the filling:

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

For assembling:

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

Instructions

To make the filling:

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

To assemble and dress the tacos:

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

Notes

Tacos Rojos de Queso Fresco con Salsa Verde con Piquín

Avocado and Panela Cheese Salad

Avocado and Panela Cheese Salad
Print Recipe
4.20 from 5 votes

Avocado and Panela Cheese Salad

Avocado and Panela Cheese Salad from Pati’s Mexican Table Season 11, Episode 2 “Sisters, Stew and Sass”
Cook Time0 minutes
Course: Salad
Cuisine: Mexican
Keyword: Avocado, panela cheese, salad
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 finely chopped shallot
  • 1 tablespoon coarsely chopped capers
  • ¼ cup coarsely chopped fresh cilantro
  • ¼ cup chopped pickled jalapeños
  • 2 tablespoons brine from pickled jalapeños
  • cup freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher or coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 ripe avocados halved, pitted and diced
  • 5 ounces panela cheese diced

Instructions

  • In a large bowl, place the shallot, capers, cilantro and pickled jalapeños and cover with the pickled jalapeño brine, lime juice, olive oil, salt and pepper. Whisk until well incorporated. Add diced avocados and panela cheese and toss to coat. You can refrigerate up to 24 hours until ready to eat.

Notes

Ensalada de Aguacate con Panela

Orange and Piloncillo Adobo Pork Roast Pizza

Orange and Piloncillo Adobo Pork Roast Pizza
Print Recipe
3.34 from 6 votes

Orange and Piloncillo Adobo Pork Roast Pizza

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

Ingredients

Instructions

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

Notes

Pizza de Pierna de Cerdo en Adobo de Naranja y Piloncillo

Orange and Piloncillo Adobo Pork Roast

Orange and Piloncillo Adobo Pork Roast
Print Recipe
4.17 from 6 votes

Orange and Piloncillo Adobo Pork Roast

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

Ingredients

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

Instructions

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

Notes

Pierna de Cerdo en Adobo de Naranja y Piloncillo

Skillet Corn Tamal with Duck Fat and Roasted Garlic

Skillet Corn Tamal
Print Recipe
4.80 from 5 votes

Skillet Corn Tamal with Duck Fat and Roasted Garlic

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

Ingredients

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

Instructions

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

Notes

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

Pork Stew Stacked in Corn Tortillas

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

Pork Stew Stacked in Corn Tortillas

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

Ingredients

For the asado de puerco:

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

For the chile sauce:

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

To make empalmes (corn stacks):

Instructions

To make the asado de puerco:

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

To make the chile sauce:

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

To make the empalmes:

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

Notes

Asado de Puerco con Empalmes

Argentinian Chorizo and Carne Asada Torta

Argentinian Chorizo and Carne Asada Torta
Print Recipe
3.75 from 4 votes

Argentinian Chorizo and Carne Asada Torta

Argentinian Chorizo and Carne Asada Torta from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Cook Time15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: carne asada, Chorizo, Torta
Servings: 6 tortas
Author: Pati Jinich

Ingredients

  • 2 pounds skirt steak
  • Olive oil for brushing the steak
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 6 Argentinian chorizo sausages
  • 6 telera or bolillo breads cut in half
  • 1 cup Frijoles con Veneno
  • 1 ripe avocado halved, pitted and thinly sliced
  • 1 batch Chimichurri Mexa

Instructions

  • Preheat your grill to medium-high heat. Clean the grill grates by rubbing them with half or a quarter of a white onion. Brush the skirt steak with olive oil and season with salt and black pepper to taste.
  • Once the grill is hot, add the skirt steak. Cook for about 4 minutes per side for medium, or more or less depending on desired doneness. Once cooked, transfer to a chopping board and cover with aluminum foil until ready to slice.
  • Place the chorizos on the cooler sides of the grill, or on the second level of indirect cooking if your grill has one, and cook them for about 15 minutes, turning a couple times in between. Remove when ready.
  • When ready to make the tortas, cut the skirt steak into strips of about 2 inches, then slice each of the strips into thin pieces against the grain and set aside. Slice the chorizos in half from tip to tip.
  • Place the bread on the grill for about a minute per side. Spread a couple tablespoons of the Frijoles con Veneno on the bottom half, top with a generous amount of the skirt steak and a sliced chorizo. Garnish with slices of avocado and copious amounts of Chimichurri Mexa.

Notes

Choripan con Carne Asada

Roasted Tomato Rice with Cumin and Oregano

Roasted Tomato Rice with Cumin and Oregano
Print Recipe
4.45 from 9 votes

Roasted Tomato Rice with Cumin and Oregano

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

Ingredients

For the roasted tomatoes:

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

For the rice:

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

Instructions

To make the roasted tomatoes:

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

To make the rice:

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

Notes

Arroz con Jitomates Rostizados en Comino y Orégano

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice
Print Recipe
4.67 from 6 votes

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice

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

Ingredients

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

Instructions

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

Notes

Arroz Frito con Pork Belly con Miel, Arrachera y Camarones

Super Greens Salad with Oregano Vinaigrette

Super Greens Salad
Print Recipe
4.60 from 5 votes

Super Greens Salad with Oregano Vinaigrette

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

Ingredients

Oregano Vinaigrette:

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

Salad:

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

Instructions

To make the oregano vinaigrette:

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

To make the salad

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

Notes

Ensalada Verde con Vinagreta de Orégano

Chicken Livers with Chipotle Caramelized Onions

Chicken Livers with Chipotle Caramelized Onions
Print Recipe
4.89 from 9 votes

Chicken Livers with Chipotle Caramelized Onions

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

Ingredients

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

Instructions

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

Note:

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

Notes

Higaditos Encebollados y Enchipotlados

Shrimp Enchiladas in a Rich Tomato Sauce

Shrimp Enchiladas in a Rich Tomato Sauce
Print Recipe
4.74 from 15 votes

Shrimp Enchiladas in a Rich Tomato Sauce

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

Ingredients

For enchiladas:

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

For garnish:

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

Instructions

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

Notes

Entomatadas con Camarones

Meat, Pinto Bean and Bacon Stew

carne en su jugo
Print Recipe
4.86 from 7 votes

Meat, Pinto Bean and Bacon Stew

Meat, Pinto Bean and Bacon Stew recipe from Pati’s Mexican Table Season 10, Episode 4 “Los Mariachis”
Cook Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bacon, beef, corn tortillas, guacamole, serrano chiles, tomatillos
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

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

To serve:

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

Instructions

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

Notes

Carne en su Jugo

Ceviche Tostadas Puerto Vallarta

ceviche tostadas
Print Recipe
4.50 from 8 votes

Ceviche Tostadas Puerto Vallarta

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

Ingredients

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

Instructions

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

Notes

Tostadas de Ceviche Puerto Vallarta

Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa

fried shrimp tacos
Print Recipe
4.17 from 6 votes

Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa

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

Ingredients

For the shrimp:

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

Instructions

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

Notes

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

Mushroom Tacos with Chile de Arbol Salsa

Mushroom Tacos
Print Recipe
5 from 6 votes

Mushroom Tacos with Chile de Arbol Salsa

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

Ingredients

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

Instructions

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

Notes

Tacos de Champiñones con Salsa de Chile de Árbol

Red Rice

red rice
Print Recipe
4.36 from 14 votes

Red Rice

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

Ingredients

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

Instructions

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

Notes

Arroz Rojo

Pellizcadas

Pellizcadas
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5 from 4 votes

Pellizcadas

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

Ingredients

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

Toppings:

Instructions

To make the dough:

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

To press the pellizcadas:

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

To cook pellizcadas:

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

Chicharrón in Three Chiles Salsa

Pellizcadas
Print Recipe
4.17 from 6 votes

Chicharrón in Three Chiles Salsa

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

Ingredients

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

Instructions

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

Notes

Chicharrón en Salsa de Tres Chiles

Chile Relleno Rice with Salsa Roja

chile relleno rice
Print Recipe
4.28 from 18 votes

Chile Relleno Rice with Salsa Roja

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

Ingredients

For the chiles rellenos:

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

For the rice:

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

For the salsa roja:

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

Instructions

Make and assemble the chiles rellenos:

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

Prepare the rice:

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

Meanwhile, make the salsa roja:

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

To serve:

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

Notes

Arroz con Chile Relleno y Salsa Roja

Jalisco-Style Chicken Tamales

Jalisco-Style Chicken Tamales
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