Lunch

Bacalao Navideño

Posted on by Pati Jinich
Bacalao Navideno
Print Recipe
4.43 from 7 votes

Christmas Salted Cod

Christmas Salted Cod recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over"
Prep Time2 days
Cook Time45 minutes
Total Time2 days 45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: almonds, Bacalao, chiles güeros, Christmas dishes, olives, pati's mexican table, potatoes, salted cod fish
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound dried salted cod
  • 1/2 cup olive oil
  • 1 white onion peeled, halved, thinly sliced
  • 4 cloves garlic finely chopped or pressed
  • 1 1/2 pounds ripe tomatoes chopped, or a 28-ounce can crushed tomatoes
  • 2 red bell peppers roasted, sweated, peeled and diced
  • 1 pound baby potatoes peeled, halved if larger than 1-inch
  • 2 teaspoons white distilled vinegar
  • 1/4 cup fresh Italian parsley chopped
  • 1/3 cup slivered almonds
  • 1/4 cup manzanilla olives stuffed with pimientos thinly sliced
  • 8 to 10 pickled pepperoncini peppers or chiles güeros plus more for serving
  • French baguette to slice and toast

Instructions

  • 48 hours before you wish to make the dish, begin preparing your salt cod for cooking. Place in a bowl, cover with water and place in the refrigerator. The next day drain, rinse and cover with water again. Place it back in the refrigerator for 10 to 12 hours. Drain, rinse and cover with water again. Refrigerate for another 10 to 12 hours, drain and rinse. Shred the fish and it is ready to use.
  • Heat the olive oil in a large casserole over medium heat. Once hot, add the onion and cook for 5 minutes, stirring often, until softened and beginning to brown around the edges. Stir in the garlic and cook until fragrant, about a minute. Stir in the tomatoes and roasted red bell peppers, cover partially and cook, stirring from time to time, for 10 minutes, or until the mixture has thickened and darkened in color. It should look somewhat chunky.
  • Meanwhile, in a separate, medium saucepan, boil the potatoes in salted water for about 10 minutes, until just tender; when you insert the tip of a knife it should go all the way in, but the potatoes should not fall apart. Drain and set aside.
  • Stir the shredded cod into the tomato mixture. Add the vinegar, parsley, almonds and olives, stir together and continue to cook, partially covered for another 10 to 12 minutes, stirring occasionally and scraping the bottom of the pan, until the ingredients are well amalgamated and the sauce has thickened even more.
  • Reduce heat to low, stir in the cooked potatoes and the pickled pepperoncini peppers, cover the casserole and simmer for 5 more minutes. The mixture should be very moist and juicy, but not soupy. No need to add salt. Serve with additional pickled pepperoncini, and if you’d like, white rice on the side.

Notes

Bacalao Navideño

Snapper Ceviche “Veracruz”

Posted on by Pati Jinich
ceviche veracruz
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4.84 from 6 votes

Snapper Ceviche "Veracruz"

Snapper Ceviche "Veracruz" recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over"
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: capers, Ceviche, fish, jalapeno, José Andrés, olives, pati's mexican table, pickled red onions, red snapper, serrano chiles
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 cup kosher salt divided, plus more for seasoning
  • 3/4 pound red snapper filet
  • 4 white pearl onions peeled into petals
  • 2 Roma or plum tomatoes
  • 2/3 cup Spanish manzanilla olives
  • 1/3 cup freshly squeezed lime juice (about 3 large limes)

To garnish:

  • 4 Spanish manzanilla olives sliced into very thin round slivers
  • 28 Pickled Red Onion Slices
  • 28 fresh capers
  • 1 jalapeño or serrano chile sliced very thinly (optional)
  • 20 cilantro leaves
  • 12 nasturtium leaves
  • 12 sorrel leaves
  • 12 watercress leaves
  • Pinch edible flowers such as nasturtium blossom, mustard blossom, marigold petals
  • Pinch ground chile piquín
  • Extra-virgin olive oil and Maldon sea salt to finish

Instructions

  • Cover the bottom of a small rectangular pan with half of the salt. Place fish on top of the salt layer and cover with the remaining salt. Cover pan with plastic wrap and place in refrigerator for one hour.
  • To a pot of heavily salted boiling water, add the onion petals and cook for 20 seconds. Using a wire skimmer or spider, remove the onions, season with salt and submerge them in a bowl of ice water to halt the cooking process and set aside for garnish.
  • Using a sharp knife, slice off the top and bottom of each plum tomato. Locate the fleshy dividing wall of one segment inside the tomato. Slice alongside the dividing wall and open up the flesh of the tomato to expose the seeds. Remove the seeds and their pulp by slicing around the core of the tomato. Keep the seeds and their surrounding gel intact to create tomato seed “hearts” and set the "hearts" aside for garnish. Roughly chop the remaining outer tomato flesh.
  • Drain the 2/3 cup olives and remove pits. Add the chopped outer tomato flesh, the pitted olives, and lime juice to a blender and puree until smooth. Pass the mixture through a fine mesh strainer, then set aside.
  • Remove the fish from the refrigerator and rinse away the excess salt with water. Pat the fish dry with a paper towel. Holding a sharp knife at a 45-degree angle, cut the fish into thin slices.
  • Spoon the olive tomato puree onto serving dishes. With tongs, place snapper slices on top of the dressing. Add olive slivers, pickled onion slices, onion petals, capers, tomato hearts, and (if desired) jalapeño slices. Drizzle on more puree, then garnish with cilantro, nasturtium, sorrel, watercress, and edible blossoms. Finish with ground chile piquín, olive oil, and sea salt. Serve immediately.

Notes

Ceviche "Veracruz", recipe courtesy of José Andrés

Pine Nut Pipián

Posted on by Pati Jinich
Print Recipe
3.84 from 6 votes

Pine Nut Pipián

Pine Nut Pipián recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over”
Prep Time5 minutes
Cook Time35 minutes
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, José Andrés, pati's mexican table, Pine Nut Pipián, pine nuts, pumpkin seeds, serrano chiles, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 small clove garlic peeled
  • 1/4 bunch cilantro
  • 1/4 pound iceberg lettuce leaves roughly chopped
  • 1/4 cup white onion roughly chopped
  • 1/4 cup serrano chile roughly chopped
  • 1 radish top
  • 3 1/2 teaspoons kosher salt
  • 3 1/2 teaspoons hulled raw pumpkin seeds
  • 1/3 cup pine nuts
  • 2 cups tomatillos husked and chopped
  • 1 1/4 cups water divided
  • 1 tablespoon olive oil

Instructions

  • Combine garlic, cilantro, lettuce, onion, serrano, radish top, salt, pumpkin seeds, pine nuts, and tomatillos in a blender. Add 1/2 cup of the water and blend until as smooth as possible. There might still be some texture to the mixture. Leave contents in blender and set aside.
  • Heat the olive oil over high heat in a wide pan until it is smoking. Then add the contents of the blender and continue to cook over high heat, stirring constantly for five to seven minutes.
  • Add the remaining water to the pan, drop the flame to low, and allow to simmer for half an hour. Season with salt to taste.
  • Optional: If you prefer a very smooth texture, you can return the contents of the pan to the blender, working in batches, and blend until even more smooth.
  • The Pine Nut Pipián can be made ahead of time and keeps for five days in the refrigerator or freezer. After thawing, whisk or blend to restore consistency.

Notes

Recipe courtesy José Andrés

Dry Rub Skirt Steak

Posted on by Pati Jinich
Dry Rub Skirt Steak
Print Recipe
3.80 from 10 votes

Dry Rub Skirt Steak

Dry Rub Skirt Steak recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: adobo, cumin, dry rub, oregano, paprika, pati's mexican table, skirt steak, steak
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground cumin
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 7- to 8-ounce skirt steaks about 1/2-inch thick, at room temperature
  • 2 tablespoons unsalted butter

Instructions

  • In a small bowl, mix all the spices with salt and pepper.
  • Pat the steaks dry and apply the spice rub on both sides. Let steaks sit for a few minutes or up to 2 hours (if more than a half an hour place in the refrigerator).
  • Heat a skillet over high heat. Add the butter and as soon as it melts, add the steaks. Sear for about 4 minutes on one side, and between 2 to 3 minutes on the second side (for medium). Adjust timing to your liking.
  • Let it rest for 3 to 4 minutes before serving.

Notes

Falda de Res Asada

Overloaded Double Baked Mexican Potatoes

Posted on by Pati Jinich
mexican overloaded double baked potatoes
Print Recipe
4 from 6 votes

Overloaded Double Baked Mexican Potatoes

Overloaded Double Baked Mexican Potatoes recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Cook Time1 hour
Total Time1 hour
Course: Side Dish
Cuisine: American, Mexican
Keyword: bacon, baked potato, chipotles in adobo, mexican crema, Oaxaca cheese, pati's mexican table
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 2 large russett potatoes rinsed and scrubbed
  • 2 teaspoons olive oil
  • 5 thick slices bacon coarsely chopped
  • 3/4 cup Mexican crema
  • 3 tablespoons adobo sauce from chipotles in adobo
  • 2 chipotle chiles in adobo sauce (optional)
  • 1/2 teaspoon kosher or coarse sea salt plus more to season potatoes
  • 1/2 cup Oaxaca cheese grated

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Using a fork, pierce potatoes all around, about 6 to 8 times. Rub potatoes with olive oil, season with salt, and place on a baking sheet. Bake for 1 hour until tender on the inside and crisp on the outside.
  • In a medium skillet set over medium heat, cook the bacon until crisp and lightly browned. Transfer to a paper-towel-lined plate and set aside.
  • In a small bowl, mix the crema with the sauce from chipotles in adobo and minced chiles, if using (I do!). Set aside.
  • Remove the potatoes from the oven. Using a knife, cut each one open lengthwise and carefully push the ends together, causing the center to open. Scoop out a couple spoonfuls of the cooked potato meat from each and transfer to a bowl. Sprinkle with salt and mix well.
  • Inside the scooped potatoes, layer a spoonful of the chipotle crema mixture, a spoonful of grated cheese and a spoonful of the seasoned potato meat. Repeat with the crema, cheese and potato meat. End with a bit of crema and cheese.
  • Raise the oven temperature to 500 degrees, or turn on the broiler. Place the stuffed potatoes back on the baking sheet. Return to the oven for 5 more minutes until the cheese has completely melted and has started to crisp. Remove from the oven, sprinkle with bacon and serve immediately.

Notes

Papas al Horno con Crema al Chipotle y Queso Derretido

Quick Charred Green Beans

Posted on by Pati Jinich
Quick Charred Green Beans
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4.50 from 6 votes

Quick Charred Green Beans

Quick Charred Green Beans recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Prep Time5 minutes
Cook Time7 minutes
Total Time12 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: chile piquín, green beans, lemon, pati's mexican table
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 8 ounces green beans ends trimmed
  • 2 lemons one thinly sliced, one halved
  • 2 to 3 tablespoons olive oil
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • Pinch crushed red pepper flakes or ground chile piquín

Instructions

  • Preheat the broiler. Place oven rack 4 to 5 inches from the heat source.
  • Spread the green beans evenly on a baking sheet. Add lemon slices, drizzle with olive oil and salt, and toss well.
  • Broil green beans for 6 to 7 minutes, tossing and flipping once in between. Transfer to a plate, season with the red pepper flakes or chile piquín, and let each guest squeeze on as much of the remaining lemon as they would like.

Notes

Ejotes Asados con Limón

Thanksgiving Turkey

Posted on by Pati Jinich
Achiote Adobo Thanksgiving Turkey
Print Recipe
3.75 from 8 votes

Thanksgiving Turkey

Thanksgiving Turkey recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time12 hours
Cook Time5 hours
Total Time17 hours
Course: Main Course
Cuisine: American, Mexican
Keyword: achiote paste, allspice, banana leaves, bitter orange juice, cumin, oregano, pati's mexican table, Thanksgiving, turkey
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the marinade:

  • 6 tablespoons achiote paste from a bar
  • 6 cups bitter orange juice or its substitute
  • 6 cups homemade chicken broth or store bought
  • 12 cloves garlic charred, broiled or toasted with the skin on, and then peeled
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 2 teaspoons kosher or coarse sea salt or to taste
  • 2 teaspoons freshly ground black pepper

For the turkey:

  • 1 16- to 18-pound turkey rinsed and patted dry
  • 4 whole red onions peeled and sliced
  • 8 ripe tomatoes roughly chopped
  • 2 to 3 banana leaves (optional)
  • 1 brining bag large enough for a turkey (or an extra-large plastic bag)
  • Chorizo, Apple and Corn Bread Stuffing

Instructions

To make the marinade:

  • In a blender or food processor, working in 2 batches, add the achiote paste, bitter orange juice or its substitute, chicken broth, garlic, oregano, cumin, allspice, salt, and pepper and puree until smooth.
  • Slide the turkey, with the breast side down, into the brining bag. Pour the marinade into the bag and massage it into the bird, working it into the cavity and all the crevasses. Place the bag in a mixing bowl or roasting pan and refrigerate for 12 to 48 hours, turning the turkey a couple of times to redistribute the marinade.

To make the turkey:

  • Set the oven rack at the lowest position and preheat the oven to 450 degrees Fahrenheit.
  • Spread the onions and tomatoes in a large roasting pan. Sit the turkey on the vegetables breast side up. Stuff the main cavity with as much stuffing as it can hold and place the rest in a buttered baking dish. Close the cavity by crossing and tying the legs with butcher’s twine. Tuck the wing tips under the turkey. Pour as much of the remaining marinade over the turkey as will fit halfway up the pan.
  • Roast the turkey for 30 minutes. Cover the turkey with layers of banana leaves, if you are using them, and then cover the entire pan with aluminum foil, sealing it as best as you can. The less steam that is able to escape the better.
  • Reduce the oven to 350 degrees Fahrenheit. Place turkey back in the oven and roast for 3 1/2 hours, or for at least 12 minutes per pound. Remove from the oven and carefully remove the leaves and/or the foil, being careful as the steam is hot. Return to the oven and roast for 20 more minutes. The turkey should be completely cooked through and nearly falling off the bone.
  • Remove turkey from the oven and let it rest for at least 15 to 20 minutes, loosely covered with the aluminum foil.
  • Strain all the cooked vegetables and juice into a medium 3-quart saucepan, pressing with the back of the spoon to get as much liquid as possible. Set aside 1 cup for the stuffing. Simmer the remaining sauce for 15 to 20 minutes, until it has reduced by half.
  • While the turkey rests, pour the reserved marinade over the stuffing in the baking dish and place it in the oven for 20 minutes, or until it is hot and the top is crisped.
  • Carve the turkey and serve with the stuffing.

Notes

Pavo de Acción de Gracias

Chorizo, Apple and Corn Bread Stuffing

Posted on by Pati Jinich
chorizo apple and corn bread stuffing
Print Recipe
4.75 from 8 votes

Chorizo, Apple and Cornbread Stuffing

Chorizo, Apple and Cornbread Stuffing recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: apple, Chorizo, corn bread, Pan de Elote, pati's mexican table, stuffing, Thanksgiving
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 1 pound Mexican chorizo casings removed, coarsely chopped
  • 1 1/2 whole white onions peeled and chopped
  • 4 cloves garlic peeled, coarsely chopped
  • 4 stalks celery rinsed and sliced
  • 2 Granny Smith apples cored and chopped
  • 1 cup slivered almonds or chopped pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 1/2 pounds corn bread cubed (about 8 cups)
  • 1 1/2 cups homemade chicken broth or store bought
  • 1 cup cooking juices from the Thanksgiving Turkey (or substitute 1 additional cup chicken broth)

Instructions

  • Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
  • Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
  • Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
  • Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.

Notes

Relleno de Chorizo, Manzana y Pan de Elote

Sweet Potato and Pecan Puree

Posted on by Pati Jinich
sweet potato puree
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4 from 7 votes

Sweet Potato and Pecan Puree

Sweet Potato and Pecan Puree recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: chipotles in adobo, mashed potatoes, mexican crema, nutmeg, pati's mexican table, pecans, sweet potato, Thanksgiving
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 1 cup pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1 cup whole milk
  • 3 pounds sweet potatoes peeled, cut into 3/4-inch pieces
  • 2 tablespoons adobo sauce from chipotles in adobo
  • 1/4 teaspoon kosher or coarse sea salt plus more to salt water
  • 4 tablespoons unsalted butter
  • 1/4 cup Mexican crema

Instructions

  • Place pecans, thyme and nutmeg in a small saucepan and cover with the milk. Set over low heat, once it comes to a gentle simmer, turn off heat and cover. Let it sit while the sweet potatoes cook.
  • Bring salted water to a rolling boil over high heat in a large pot. Carefully add the sweet potatoes, making sure the water covers them, and reduce heat to medium. Continue cooking at a medium simmer until the sweet potatoes are completely cooked through, soft, and the tip of a paring knife can easily slide through any piece, about 15 to 20 minutes. Drain.
  • Place half of the sweet potatoes and half of the pecan and milk mixture in a food processor. Puree until completely smooth, scrape onto a bowl. Repeat with the remaining half of the sweet potatoes and pecan and milk mixture, but this time add the adobo sauce and 1/4 teaspoon salt. Puree until completely smooth and scrape into the same bowl.
  • Set the same large pot that the sweet potatoes were cooked in over medium heat. Add the butter, and once it melts and bubbles, add the pureed sweet potatoes. Stirring with a spatula, pour in the crema and cook for a couple minutes more, until completely heated through. Serve.

Notes

Puré de Camote y Nueces

Spicy Brussel Sprouts with Pork Belly and Habanero

Posted on by Pati Jinich
spicy brussel sprouts with pork belly and habanero
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4.56 from 9 votes

Spicy Brussel Sprouts with Pork Belly and Habanero

Spicy Brussel Sprouts with Pork Belly and Habanero recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Cook Time3 hours
Total Time15 hours
Course: Side Dish
Cuisine: American, Mexican
Keyword: brussel sprouts, habanero, pati's mexican table, pork belly, Thanksgiving
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the pork belly:

  • 3 cups water plus 1/2 cup for baking
  • 1/4 cup kosher or coarse sea salt
  • 1/4 cup granulated sugar
  • 1 pound pork belly skinless and boneless
  • 1/2 cup homemade chicken broth or store bought

For the sauce:

  • 4 tablespoons unsalted butter
  • 4 cloves garlic finely minced
  • 1/3 cup soy sauce
  • 4 tablespoons sherry vinegar
  • 4 tablespoons agave syrup
  • 1/3 cup freshly squeezed orange juice
  • 1 habanero chile

For the brussel sprouts:

  • 4 tablespoons peanut oil
  • 2 pounds brussel sprouts trimmed and halved
  • Kosher or coarse sea salt to taste
  • Freshly ground pepper to taste
  • 2 scallions thinly sliced

Instructions

  • Place the pork belly in a large sealable plastic bag. Mix 3 cups of the water with the salt and sugar, and pour it into the bag. Seal tightly and let marinate 12 to 24 hours in the refrigerator. 
  • When ready to cook the pork belly, preheat the oven to 300 degrees Fahrenheit with the rack in the middle of the oven.
  • Remove the pork belly from the brine and place in a small baking dish. Add the chicken broth and remaining 1/2 cup of water. Cover tightly with aluminum foil and roast for 2 to 2 1/2 hours until pork belly is fork tender. Remove the aluminum foil, increase heat to 450 and roast for about 20 minutes until the top has crisped and browned and the inner fat has mostly melted. Remove from oven and let cool. Once cool enough to handle, slice into 1-inch pieces.
  • To a saucepan set over medium-low heat, add the butter. Once it has melted and is bubbling, add the garlic and cook until fragrant, about 1 minute. Add the soy sauce, sherry vinegar, agave syrup and orange juice, and stir to mix well. Poke a few holes in the habanero with a paring knife and add it to the sauce whole. It will release the flavor of the pepper without making the sauce super spicy. Bring to a simmer and let cook about 8 to 10 minutes until the sauce thickens and coats the back of a spoon.
  • In a large cast iron pan set over medium-high heat, heat the peanut oil. Add the brussel sprouts, season with salt and pepper to taste, and cook for about 12-15 minutes until crispy and browned on the outside and tender inside.
  • Plate the brussels sprouts on a large platter and top with the pork belly, drizzle with the sauce, and garnish with freshly sliced scallions.

Notes

Coles de Bruselas con Pork Belly y Habanero

Shrimp Rolls with Pepita and Cilantro Pesto

Posted on by Pati Jinich
shrimp rolls with pepita and cilantro pesto recipe
Print Recipe
4 from 8 votes

Shrimp Rolls with Pepita and Cilantro Pesto

Shrimp Rolls with Pepita and Cilantro Pesto recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, cilantro, grill recipes, grilling, pati's mexican table, Shrimp
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 teaspoon olive oil plus more for brushing buns
  • 1 small clove garlic finely chopped
  • 1 tablespoon cilantro finely chopped
  • Pinch kosher or coarse sea salt
  • 1 pound shrimp cleaned, deveined, tails removed
  • 2 tablespoons mayonnaise
  • 4 potato hot dog buns
  • 1 ripe avocado peeled and sliced
  • Pepita and Cilantro Pesto as desired
  • Serrano Chile in Lime and Oil as desired

Instructions

  • Preheat the grill to medium high.
  • In a large mixing bowl, add olive oil, garlic, cilantro and a pinch of salt. Mix together and add the shrimp. Toss to coat well and keep refrigerated until ready to grill.
  • Place the shrimp on the grill. You can skewer them so they’re easier to flip. Cook until they’re opaque in color, a few minutes per side. Remove from grill and let cool.
  • In a bowl, toss the grilled shrimp with the mayonnaise. Season with salt and pepper to taste.
  • Brush the insides of the hot dog buns with olive oil and place open faced onto the grill to lightly toast.
  • To the toasted buns, add a few slices of avocado and a good amount of the grilled shrimp with mayonnaise. Top with a drizzle of pepita pesto and a few – or many (depending on how spicy you like it) - drops of serrano chile oil.

Notes

Rollos de Camarón con Pesto de Pepita y Cilantro, recipe courtesy of Alisa Romano

Grilled Potato and Radicchio Salad

Posted on by Pati Jinich
grilled potato and radicchio salad
Print Recipe
4 from 5 votes

Grilled Potato and Radicchio Salad with Dijon Tarragon Vinaigrette

Grilled Potato and Radicchio Salad with Dijon Tarragon Vinaigrette recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: Mexican
Keyword: grill recipes, grilled salads, grilling, pati's mexican table, potatoes, Radicchio, tarragon, vinaigrette
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 1 shallot minced
  • 1/4 cup white wine vinegar
  • Pinch kosher or coarse sea salt
  • 2 tablespoons fresh tarragon minced
  • 2 tablespoons dijon mustard
  • 1/3 cup olive oil

For the salad:

  • 2 Yukon Gold potatoes washed and cut into 1-inch pieces
  • 3 tablespoons olive oil divided
  • 1/2 teaspoon kosher or coarse sea salt divided
  • 1/2 teaspoon freshly ground black pepper divided
  • 1/2 head radicchio cut into 2 wedges

Instructions

  • Preheat the grill to medium high.

For the vinaigrette:

  • In a medium size bowl, add the minced shallot, vinegar, salt, tarragon and mustard. Add olive oil in thin steady stream whisking as you pour to emulsify. Set it aside.

For the salad:

  • Place the potatoes in a large piece of aluminum foil, drizzle with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Then fold and seal the potatoes, as if creating a large aluminum foil package or envelope. Put it directly on the grill and cook for 30 minutes, flipping it once.
  • In a large bowl, season the radicchio with the remaining 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the radicchio for about 3 minutes per side. Remove from the grill and cut it into 1/2-inch slices.
  • Remove the potatoes from the grill, opening the package carefully as the steam will be piping hot. Transfer to a salad bowl, combine with the cut radicchio and toss with the prepared vinaigrette.

Notes

Ensalada de Papa y Achicoria con Vinagreta de Estragón

Achiote Rubbed Fish

Posted on by Pati Jinich
Tikin Xic or Achiote Rubbed Fish recipe
Print Recipe
4 from 8 votes

Achiote Rubbed Fish

Achiote Rubbed Fish recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, allspice, bitter orange juice, bronzino, corn tortillas, fish, guajillo chiles, pati's mexican table, red snapper, sea bass, snook
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 red snapper, snook, sea bass, or bronzino fillets deboned (about 6 ounces each)
  • 2 dried guajillo chiles stemmed and seeded
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 2 tablespoons white distilled vinegar
  • 4 ounces (or 6 tablespoons) achiote paste
  • 9 cloves garlic
  • 1/4 cup white onion coarsely chopped
  • 5 whole cloves hard stems removed
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon kosher or coarse sea salt divided
  • 1 tablespoon vegetable oil
  • Warm corn tortillas optional

Instructions

  • Place the fish in a large baking dish.
  • Toast the guajillo chiles on a pre-heated comal or skillet, set over medium heat, for about 30 seconds per side. Place the toasted chiles in a saucepan, cover with water, and set over medium-high heat. Simmer until chiles rehydrate, soften and plump up, about 10 to 12 minutes.
  • In the jar of a blender, add rehydrated guajillos, plus a couple tablespoons from their simmering liquid, as well as the orange juice, lime juice, vinegar, achiote paste, garlic, onion, cloves, allspice, pepper and salt. Purée until completely smooth.
  • Pour the marinade over the fish, making sure the fish is completely covered in the marinade on both sides. Cover with plastic wrap and let it marinate in the refrigerator anywhere from 30 minutes to 12 hours.
  • When ready to bake, remove from the refrigerator at least 15 minutes ahead of time to bring to room temperature. Preheat oven to 450 degrees Fahrenheit.
  • Butter a large baking dish and place the marinated fish, skin side down. Reserve the remaining marinade.
  • Bake the fish anywhere from 10 to 15 minutes, depending on the thickness of the fish, until it flakes the fish with a fork. It should be moist and look opaque, but don't let it get dry and overdone.
  • While the fish cooks, place a saucepan over medium heat and heat the oil. Once it is hot, pour in the marinade; it will splatter so you may want to use a lid as a shield. Simmer for 8 to 10 minutes, partially covered, stirring often, until the marinade has thickened to a light puree or thick sauce consistency. Serve in a small bowl with a spoon, for your guests to add more sauce to the fish as they eat it, or to spoon over the tacos if making.

Notes

Tikin Xic

Roasted Broccoli & Cauliflower with Queso Cotija Dressing

Posted on by Pati Jinich
Roasted Broccoli and Cauliflower with Queso Cotija dressing recipe
Print Recipe
4.67 from 6 votes

Roasted Broccoli & Cauliflower with Queso Cotija Dressing

Roasted Broccoli & Cauliflower with Queso Cotija Dressing recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: broccoli, cauliflower, chiles de arbol, cotija cheese, mexican crema, pati's mexican table, roasted vegetables, Vegetarian
Servings: 5 to 6 servings
Author: Pati Jinich

Ingredients

For the vegetables:

  • 1/2 cup freshly squeezed lime juice
  • 1/2 cup freshly squeezed orange juice
  • 3 chopped chiles de arbol or 1 generous teaspoon red pepper flakes
  • 1/2 cup olive oil plus more for brushing
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds broccoli cut into 1/4" vertical slices, including thick part of stem
  • 2 pounds cauliflower cut into 1/4" vertical slices, including thick part of stem

For the dressing:

  • 1/2 cup crumbled queso cotija
  • 2/3 cup Mexican crema
  • 1/2 cup vegetable oil
  • 2 teaspoons sherry vinegar
  • 2 tablespoons water
  • 1 clove garlic
  • 1/2 teaspoon kosher or coarse sea salt or to taste

Instructions

For the vegetables:

  • Preheat oven to 475 degrees Fahrenheit.
  • Mix the lime juice, orange juice, olive oil, chile de arbol, 1 teaspoon salt and freshly ground black pepper.
  • Brush 2 large baking sheets with olive oil. Place the broccoli and cauliflower on each baking sheet, making sure that it is well spread out and not crowded. Evenly pour the orange juice mixture all over the vegetables.
  • Place in the oven and bake for 25 to 30 minutes, flipping once in between, until well roasted and considerably charred. Remove from the oven.

For the dressing:

  • In the jar of the blender, combine the queso cotija, Mexican crema, vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt. Puree until smooth.
  • Serve the broccoli and cauliflower in an extended platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking.

Notes

Brócoli y Coliflor Rostizadas con Aderezo de Queso Cotija

Lima Soup

Posted on by Pati Jinich
lima soup or sopa de lima
Print Recipe
4.25 from 8 votes

Lima Soup

Lima Soup recipe from Pati's Mexican Table Season 5, Episode 8  “Valladolid: A Day to Explore”
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken, cilantro, corn tortillas, habanero, lima, pati's mexican table, sofrito, soup
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the broth:

  • 5 cloves garlic unpeeled
  • 2 chicken breasts (about 1 1/2 pounds)
  • 12 cups water
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 3 bay leaves
  • 3 whole cloves
  • 2 1/2 teaspoons kosher or coarse sea salt or more to taste
  • 1/4 teaspoon freshly ground black pepper

For the sofrito:

  • 2 tablespoons vegetable oil plus more for frying tortilla strips
  • 1/2 red onion chopped (about 1 cup)
  • 1 green or yellow bell pepper stemmed, seeded and chopped
  • 1/2 pound ripe tomatoes chopped
  • 1/2 teaspoon kosher or coarse sea salt

To serve:

  • 6 to 8 Corn tortillas cut into 2"x1/2" strips
  • 1 thinly sliced lima (lemon or lime) for garnish
  • 2 to 3 limas (lemon or lime) to add right before serving
  • 1/2 cup fresh cilantro leaves and upper stems chopped, for garnish
  • 1 habanero chile finely chopped (optional)

Instructions

For the broth:

  • Place the unpeeled garlic cloves under the broiler, or on a pre-heated comal set over medium heat, and roast or char for 10 minutes, flipping a couple times in between, until completely blackened. Set aside.
  • Place chicken breasts in a soup pot and cover with 12 cups water. Add the charred garlic cloves, oregano, thyme, bay leaves, whole cloves, salt and pepper, and bring to a simmer over medium heat. Partially cover with a lid and cook for 40 minutes, until the chicken is completely cooked through yet still tender. Remove from the heat. Remove the chicken breasts and once cool enough to handle, shred into fine pieces. Strain the broth into a large bowl, incorporate the shredded chicken, and reserve.

For the sofrito:

  • Rinse and dry the soup pot. Heat the oil over medium-high heat. Once hot, add the onion, bell pepper, tomato and 1/2 teaspoon salt. Cook, stirring often, for about 10 minutes until the vegetables are completely cooked through and practically mashed and mushy.
  • Pour the reserved chicken broth and shredded chicken into the pot with the sofrito, bring back to a simmer, and cook partially covered for 8 to 10 minutes, until all the flavors have come together.
  • Heat about 1/4" of oil in a deep skillet or casserole and set over medium heat. Once hot, working in batches, flash fry the corn tortilla strips for 10 to 15 seconds until lightly golden, and remove with a slotted spoon or spider. Place on a plate covered with paper towels, drain and lightly season with salt. Alternatively, you spread the tortilla strips on a baking sheet and bake at 275 degrees Fahrenheit for 10 to 15 minutes, flipping once in between.

To serve:

  • Ladle the soup into bowls and add a couple very thin slices of lima. Top with tortilla strips, and give everyone a half a lima to squeeze into their soup right before they eat it. Additionally, you may set out chopped cilantro and habanero for everyone to garnish as they please.

Notes

Sopa de Lima

Tomato and Onion Pork Loins

Posted on by Pati Jinich
lomitos de valladolid
Print Recipe
4.86 from 7 votes

Tomato and Onion Pork Loins

Tomato and Onion Pork Loins recipe from Pati's Mexican Table Season 5, Episode 8  “Valladolid: A Day to Explore”
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, black beans, corn tortillas, onion, pati's mexican table, pork, Tomatoes
Servings: 5 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons lard or vegetable oil
  • 2 pounds pork tenderloin cut into 1/2" chunks, remaining fat left on
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup white onion chopped
  • 2 1/2 pounds very ripe tomatoes cored and diced, don't discard juices or seeds

To Serve:

Instructions

  • Heat the lard or vegetable oil in a large casserole set over medium-high heat. Add the pork pieces, sprinkle with salt and pepper, and let the meat cook for a minute or two. Add the onion, stir and let cook for a minute or two. Incorporate the diced tomatoes, mix well, cover and reduce heat to medium low.
  • Cook, stirring occasionally, until the meat is completely cooked through and the tomatoes have cooked down into a mushy paste, about an hour to an hour and 10 minutes. Remove the lid, taste for salt and add more if need be, stir, and continue cooking until there is almost no moisture in the casserole.
  • To serve, place two toasted corn tortillas on a plate, spoon refried black beans on top and ladle the meat on top of the beans. Place a couple avocado slices on the side.

Notes

Lomitos de Valladolid

Yucatecan Grilled Pork

Posted on by Pati Jinich
yucatecan grilled pork or pok chuk recipe
Print Recipe
5 from 4 votes

Yucatecan Grilled Pork

Yucatecan Grilled Pork recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time2 hours 10 minutes
Cook Time6 minutes
Total Time2 hours 16 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bitter orange juice, black beans, chiltomate, corn tortillas, garlic, pati's mexican table, pork
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

To Serve:

Instructions

  • In a blender, combine bitter orange juice, garlic, salt and pepper, and puree until smooth. Place pork in a dish and pour marinade over. Cover and refrigerate for at least 2 hours or up to overnight.
  • Heat a grill to high. Drain pork from marinade and grill until cooked through, about 2 to 3 minutes per side. Serve with a side of Chiltomate, red onion salsa, a wedge of bitter orange or lime, tortillas and black bean puree.

Notes

Pok Chuc, recipe courtesy of Kinich Restaurant

Yucatecan Style Lasagna

Posted on by Pati Jinich
yucatecan style lasagna recipe
Print Recipe
5 from 7 votes

Yucatecan Style Lasagna

Yucatecan Style Lasagna recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time15 minutes
Cook Time2 hours
Total Time2 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, beer, Chorizo, edam cheese, ground beef, Lasagna, orange juice, pasta, pati's mexican table, ricotta, Yucatán Peninsula
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup olive oil
  • 1 pound Mexican chorizo casings removed, coarsely chopped
  • 1 pound ground beef
  • 1 large red onion finely chopped
  • 5 cloves garlic finely chopped
  • 1 green bell pepper finely chopped (about 1 cup)
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons achiote paste
  • 1 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher or coarse sea salt
  • 4 cups homemade chicken broth or store bought, divided
  • 1 cup light beer
  • 1 28-ounce can crushed tomatoes
  • 1 pound lasagna noodles
  • 2 cups ricotta cheese
  • 3 cups Edam cheese grated

Instructions

  • Heat oil in a casserole over medium-high heat. Add chorizo and beef and cook for 6 to 7 minutes until it starts to brown. Make room in the middle, add onion, garlic and bell pepper, and cook for 9 to 10 minutes until vegetables have completely softened, juices have all been absorbed, and meat has browned further.
  • Meanwhile, in a blender, puree orange juice, lime juice, achiote paste, tomato paste, oregano, salt and a cup of the chicken broth, until completely smooth.
  • Pour beer into the casserole with the meat and cook for 4 to 5 minutes, until it starts cooking off. Reduce heat to medium and pour in the achiote paste mixture. Stir and cook for 4 to 5 minutes, until sauce is very thick. Add crushed tomatoes and the rest of the chicken broth, mix very well, reduce heat to lowest possible setting and cover. Cook for 20 minutes, uncover, raise heat to medium heat and cook for 10 more minutes, then turn off heat.
  • Place rack in the middle of the oven. Preheat to 375 degrees Fahrenheit.
  • Cook 1 pound of lasagna noodles in salted water with a splash of olive oil until al dente. Drain.
  • Coat the bottom of a 9x13 baking dish with about one cup of meat sauce. Drape pasta sheets, covering bottom of the pan entirely. Cover with about 1/3 of the remaining sauce, then add 1/3 of the ricotta cheese in dollops all spread out. Cover with more draped pasta, repeat with 1/3 of the sauce and 1/3 of the ricotta cheese. Repeat one more time and add the Edam cheese on top.
  • Lightly cover the pan with aluminum foil and place in the oven for 40 minutes. Remove foil and leave in the oven for another 20 minutes, until cheese is completely melted, crisp and browned and lasagna is completely set.

Notes

Lasaña Yucateca

Fast Track Chicken Pibil Sandwich

Posted on by Pati Jinich
Fast Track Chicken Pibil Sandwich
Print Recipe
4.84 from 6 votes

Fast Track Chicken Pibil Sandwich

Fast Track Chicken Pibil Sandwich recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, Avocado, chicken, pati's mexican table, pibil, pickled red onions, Sandwich, Tomatoes, Yucatán Peninsula
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 1/2 pound ripe tomatoes
  • 1/4 red onion outer layer removed
  • 3 cloves garlic unpeeled
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 2 cups homemade chicken broth or store bought, divided
  • 2 tablespoons canola or safflower oil
  • 1/4 cup freshly squeezed grapefruit juice
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup white distilled vinegar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • Freshly ground pepper to taste
  • 2 tablespoons achiote paste chopped (the paste that comes in a bar, not a jar!)
  • 6 cups cooked shredded chicken from homemade broth or rotisserie chicken (may substitute turkey)
  • Soft buns (hamburger or potato buns)
  • Avocado Crema
  • Pickled Red Onions a la Yucateca

Instructions

  • Preheat the broiler. Line a baking sheet or roasting pan with foil. Place the whole tomatoes, onion and unpeeled garlic cloves on the foil and set under the broiler, 3 to 4 inches from the heat. Broil for 4 to 5 minutes, until charred on one side. Flip over and broil for another 4 to 5 minutes, until the skin is blistered and completely charred. The tomatoes should be very soft with the juices beginning to run out. Remove from heat.
  • Once cool enough to handle, quarter the tomatoes and place in a blender jar along with any juices from the baking sheet. Peel the garlic cloves and add to the blender along with the onion, salt and 1 cup of the chicken broth. Puree until completely smooth.
  • Heat the oil over medium heat in a casserole or soup pot until hot but not smoking. Pour in the puree and cover partially, as the sauce will sizzle and jump. Cook, stirring occasionally, for 7 to 8 minutes, or until the sauce thickens and darkens considerably.
  • Meanwhile, combine the grapefruit juice, orange juice, lime juice, vinegar, oregano, cumin, allspice, pepper, chopped achiote paste, and the remaining cup of chicken broth in the blender and puree until completely smooth.
  • Stir the puree into the tomato sauce and bring back to a simmer. Simmer 5 minutes, then add the shredded chicken. Mix together well and continue to cook, uncovered, until the chicken has absorbed most of the sauce, about 5 minutes. The finished dish should be very moist but not wet or soupy.
  • To serve, scoop about 1 cup of the chicken pibil onto the bottom half of a soft bun. Top with avocado crema and a few pickled red onions a la Yucateca. Cover with the top half of the bun to form a sandwich.

Notes

Sandwich de Pollo Pibil Rápido

Coconut Shrimp

Posted on by Pati Jinich
Coconut Shrimp
Print Recipe
4.67 from 6 votes

Coconut Shrimp

Coconut Shrimp recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: coconut, corn flakes, fried food, pati's mexican table, Shrimp
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 cup unsweetened coconut flakes
  • 1 cup sweetened coconut flakes
  • 1 cup corn flake crumbs
  • 1 teaspoon kosher or coarse sea salt divided
  • Freshly ground pepper to taste
  • 4 large eggs well beaten
  • 1 cup all-purpose flour
  • Vegetable oil for frying
  • 2 pounds extra large shrimp tails on
  • Serve with Mango Habanero Hot Sauce

Instructions

  • On a large plate, combine unsweetened and sweetened coconut flakes with the corn flake crumbs and ½ teaspoon salt and freshly ground black pepper. Set aside.
  • Crack the eggs into a mixing bowl and beat them well with a whisk or fork along with the remaining ½ teaspoon salt. Set aside.
  • Pour the all-purpose flour onto another large plate and set aside.
  • Add enough oil to a large frying pan or casserole to get about 3/4-inch height. Set over medium heat.
  • One by one, dredge the shrimp in the flour so they are completely covered and shake off the excess. Then, dip them completely in the beaten egg mixture. Immediately coat them with the coconut mix, but do so gently so the coconut won’t fall off: place each egg coated shrimp on the plate and with your hands add some of the coconut mix on top, pressing lightly so they are completely covered. Don’t shake them off at this point. Set them aside on a plate or board.
  • Once you are done coating the shrimp, check your oil. If you have a thermometer, it should be around 350 degrees Fahrenheit. You may raise the temperature to medium-high if it isn’t still there. Another way to test is to dip in the tip of a shrimp, the oil should actively and happily bubble all around it.
  • Fry the shrimp in batches, without overcrowding the pan, until they are cooked through, crisp and golden brown, about 1 to 2 minutes per side. Flip them using rubber tip tongs from the tail, so you don’t break the beautiful coconut coating. Don’t over cook them either! Place them on a drying rack or platter covered with paper towel, and serve.

Notes

Camarones al Coco

To-Die-For Ceviche

Posted on by Pati Jinich
To Die For Ceviche
Print Recipe
4.86 from 7 votes

To-Die-For Ceviche

To-Die-For Ceviche recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, cacao nibs, Ceviche, flounder, grouper, jalapeno, mango, pati's mexican table, red snapper, rock fish, tomatillos, trout
Servings: 2 to 4 servings
Author: Pati Jinich

Ingredients

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

Instructions

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

Notes

Ceviche Que Te Mueres

Fish in Green Sauce

Posted on by Pati Jinich
fish in green sauce recipe
Print Recipe
4.67 from 6 votes

Fish in Green Sauce

Fish in Green Sauce recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bitter orange juice, cilantro, fish, fish broth, green sauce, pati's mexican table, snook
Servings: 2 servings
Author: Pati Jinich

Ingredients

For the Fish:

  • 1/4 cup cilantro leaves
  • 1/4 cup water
  • 1/4 cup freshly squeezed lime juice
  • 3 cloves garlic
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 8-ounce snook filets skins removed
  • 2 tablespoons olive oil

For the Sauce:

Instructions

  • In a blender, puree cilantro, water, lime juice, garlic, salt and pepper until smooth. Place fish on a rimmed plate and pour marinade over, turning to coat. Let sit 5 minutes.
  • To prepare the sauce, in a blender, puree olive oil, bitter orange juice, cilantro, parsley, chives, salt and a pinch of pepper until smooth. Pour into a small saucepan and place over medium-high heat. When sauce starts to boil, add broth and season to taste with salt and pepper.
  • Heat oil in a skillet over medium high heat. Sear fish filets until golden and cooked through, about 2-3 minutes per side. Transfer to plates and spoon over warm green sauce to serve.

Notes

Pescado en Salsa Verde, recipe courtesy of La Pigua

Pork Tenderloin Enchiladas with Mole Verde

Posted on by Pati Jinich
pork tenderloin enchiladas
Print Recipe
5 from 8 votes

Pork Tenderloin Enchiladas with Mole Verde

Pork Tenderloin Enchiladas with Mole Verde recipe from Pati's Mexican Table Season 5, Episode 4 “Sunday Family Food”
Cook Time1 hour 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, Enchilada, jalapeno, mole verde, pati's mexican table, pepitas, pork, pumpkin seeds, serrano chiles, tomatillos
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the Pork Tenderloin:

  • 2 pounds pork tenderloin either 1 large or 2 smaller tenderloins
  • 5 garlic cloves minced or pressed
  • 3 tablespoons finely chopped fresh sage or 1 tablespoon dried
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons olive oil divided

For the Mole Verde:

  • 1 pound tomatillos husked, scrubbed and rinsed
  • 2 garlic cloves peeled
  • 2 serrano or jalapeño chiles or to taste
  • 3/4 cup raw hulled pumpkin seeds
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 cup coarsely chopped white onion
  • 3 romaine lettuce leaves rinsed, dried and torn into pieces
  • 1 1/2 cups cilantro leaves and upper part of stems
  • 1 cup parsley leaves and upper part of stems
  • 2 tablespoons canola or safflower oil
  • 1 1/2 cups meat juices from cooked tenderloin or substitute chicken broth or water

To Assemble and Serve:

Instructions

To prepare the tenderloin:

  • Preheat the oven to 375 degrees Fahrenheit.
  • Using a sharp knife, make an approximately 1/4-inch deep slit down the length of the tenderloin(s), from one end to the other.
  • In a small bowl, mix the garlic with the sage, salt, pepper and 4 tablespoons of the olive oil. And spread this seasoning paste all over the meat, including inside of the slit.
  • Tie the meat with kitchen twine, or if you have two smaller pork tenderloin pieces, tie them together one on top of the other. To tie, cut a long string of kitchen twine and wrap it around the meat at one end, about 1-inch from the end. Tie a knot leaving two long ends, and with the remaining string, criss-cross over and around the meat down the length of the meat. Wrap around one more time at the other end and tie another knot. (Though no marinating time is necessary, you may cover and refrigerate for up to 24 hours in advance.)
  • Heat a large, ovenproof casserole or a deep, 12-inch skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the tenderloin and brown on all sides, about 6 minutes total.
  • If you used a skillet to brown the meat, transfer it to an ovenproof casserole or baking dish. Add 3 cups of water and place in the oven. Roast for 30 minutes, or until the meat is cooked through and the internal temperature reads 150 to 160 degrees Fahrenheit. Remove from the oven.
  • When cool enough to handle, place the meat on a chopping board and cover with aluminum foil to keep warm. Pour the meat juices into a measuring cup and set aside.

To make the mole verde:

  • Place the tomatillos, garlic and chiles in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer for 10 to 12 minutes, until the ingredients are completely cooked through and soft, and the color of the tomatillos has changed from light or bright green to olive.
  • Meanwhile, heat a small skillet over medium-low heat. Add the pumpkin seeds and toast, stirring often, until you hear popping sounds, like popcorn, and they begin to brown lightly, about 3 to 4 minutes. Take care not to burn them. Immediately transfer to a bowl or plate and set aside.
  • Drain the tomatillos, garlic and chiles and place in a blender (add only one chile at first). Add the salt and puree until smooth. Then add the toasted pumpkin seeds, onion, lettuce, cilantro and parsley to the blender and puree until completely smooth. Taste and blend in the second chile if desired.
  • Heat the canola or safflower oil in a casserole or heavy soup pot over medium heat. When the oil is hot, add the puree and stir well, being careful as this sauce really likes to jump around; use your lid as a shield. Stir in 1 1/2 cups of the meat juices (or broth or water) and bring to a simmer, cover partially and simmer for 15 to 20 minutes. Stir every 4 to 5 minutes, to prevent the sauce from sticking to the bottom.
  • If the sauce appears to be cooking too fast and sticking, reduce the heat to low and continue to simmer until very thick. It should coat the back of a wooden spoon heavily. Taste and adjust salt. Turn off heat and keep covered.

To assemble the enchiladas:

  • Slice and dice, or coarsely chop, the cooked pork tenderloin. If the meat is cold, you may place it back in the casserole after you dice it with any remaining meat juices and heat through over low heat.
  • Prepare the tortillas for the enchiladas, either heating them on an already heated comal or skillet set over medium heat, or “passing" them through hot oil.
  • If necessary, reheat the mole verde. One by one, dip a tortilla into the mole verde and place on a plate or chopping board. Place about 1/4 cup of diced meat in the middle and roll into a chubby enchilada. Then place it seam side down on a serving platter. Continue with the rest of the tortillas. Pour the remaining mole verde on top. Garnish with the radish pico and serve.

Notes

Enchiladas de Lomito de Cerdo con Mole Verde

Chayote, Apple and Jícama Salad with Avocado and Pepita Dressing

Posted on by Pati Jinich
chayote apple jicama salad
Print Recipe
4.43 from 7 votes

Chayote, Apple and Jícama Salad

Chayote, Apple and Jícama Salad recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: Mexican
Keyword: apple, Avocado, chayote, cilantro, Jicama, lime, pati's mexican table, pepitas, pumpkin seeds
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup pepitas or raw and hulled pumpkin seeds
  • 1/4 cup olive oil
  • 7 tablespoons freshly squeezed lime juice
  • 1 garlic clove peeled
  • 1/4 cup (packed) coarsely chopped cilantro leaves and upper stems plus more for garnish
  • 2 tablespoons (packed) coarsely chopped fresh dill plus more for garnish
  • 1 ripe avocado halved, pitted and meat scooped out
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/4 teaspoon kosher or coarse sea salt
  • 1 teaspoon whole grain mustard
  • 1 pound (about 2) chayote squash peeled and julienned
  • 1 pound (about 2) tart green apples peeled and julienned
  • 1 jicama peeled and julienned

Instructions

  • In a small pan set over low-medium heat, toast the pepitas, stirring occasionally, until they start making popping sounds and are very lightly browned, about 3 to 4 minutes. Remove from heat.
  • For the avocado dressing, in the jar of a blender, add 1/2 cup of water and the oil, lime juice, garlic, cilantro, dill, avocado, pepper, salt, mustard, and the toasted pepitas, and puree until completely smooth.
  • In a bowl, toss the julienned chayote squash, apple, and jícama with the avocado dressing. Garnish with some cilantro and dill and serve.

Notes

Ensalada de Chayote, Manzana y Jícama con Aderezo de Aguacate y Pepitas

Banana Leaf Wrapped Whole Fish

Posted on by Pati Jinich
banana leaf wrapped whole fish
Print Recipe
4.50 from 8 votes

Banana Leaf Wrapped Whole Fish

Banana Leaf Wrapped Whole Fish recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: banana leaves, bitter orange juice, cilantro, epazote, grill recipes, grilling, mint, red snapper, snook
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 3 garlic cloves
  • 1 cup cilantro leaves
  • 1/4 cup bitter orange juice or its substitute
  • 1/4 cup olive oil
  • 2 teaspoons kosher or coarse salt plus more to season the fish
  • 6 Banana leaves stems removed
  • 1 whole 3-pound fish, red snapper or snook, scaled and gutted
  • Ground black pepper to taste
  • 1/2 cup dried oregano leaves
  • 2 cups packed fresh mint leaves
  • 1 cup fresh epazote leaves

Instructions

  • Preheat a grill or grill pan on medium-high heat.
  • To make the "mojo," place the garlic, cilantro leaves, bitter orange juice, olive oil and salt in a molcajete and mash into a paste. Alternatively, you may add these ingredients to a food processor or blender and process until fully combined but still chunky.
  • To make a wrap for the fish, arrange the banana leaves overlapping on a work surface. Season the fish all over with salt and pepper, and place in the center of the leaves. Pour the "mojo" over both sides of the fish, then top with the oregano, mint and epazote. Fold the banana leaves over fish to cover and tie or tuck leaves around fish to enclose.
  • Place the fish on the grill and cook for 15 to 20 minutes, then turn and continue to cook for another 15 to 20 minutes until the fish is cooked through. To serve, unfold leaves and filet the fish.

Notes

Pescado Envuelto en Hoja de Plátano, recipe courtesy of Pedro Evia

Everything But The Kitchen Sink Rice

Posted on by Pati Jinich
everything but the kitchen sink seafood rice stew
Print Recipe
4.86 from 7 votes

Everything But The Kitchen Sink Rice

Everything But The Kitchen Sink Rice recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: clams, epazote, garlic, grouper, jalapeno, mussels, pati's mexican table, red snapper, rice, rock fish, seafood, seafood broth, serrano chiles, Shrimp, squid, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 whole (about 3 pounds) white-fleshed, mild-flavored fish, such as red snapper, grouper, or rock fish, boned and filleted OR 1 pound fish fillets
  • 1 1/2 pounds ripe tomatoes
  • 2 jalapeño or serrano chiles or to taste
  • 8 garlic cloves, 5 finely chopped, 3 peeled and left whole
  • 1/2 cup coarsely chopped white onion
  • 2 1/4 teaspoons kosher or coarse salt or to taste, divided
  • 1/2 cup plus 2 tablespoons olive oil
  • 1 pound cleaned squid rinsed and sliced into 1/4" rings
  • 1 pound medium shrimp peeled, shells and tails reserved if making broth
  • 2 cups white rice or jasmine white rice
  • 5 cups seafood or fish broth homemade or store bought
  • 1 large fresh epazote sprig or 3 cilantro sprigs
  • 12 small to medium fresh clams scrubbed and rinsed
  • 12 small to medium fresh mussels scrubbed and rinsed

Instructions

  • NOTE: If you plan on making the seafood or fish broth, get the whole fish and ask your fish monger to clean it for you and to give you the head, bones and tail to use for the broth. Also, save the shrimp shells and tails to use in the broth, as well.
  • Cut the fish fillets so that you have 6 more or less equally sized pieces. Season with ¼ teaspoon salt and freshly ground black pepper to taste. Set aside.
  • Place the tomatoes, jalapeños, and the 3 whole garlic cloves in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer until the tomatoes are fully cooked and very soft, about 10 minutes. Transfer the tomatoes, garlic cloves, and only 1 of the jalapeños (puree one chile at a time, taste for heat, and add the other if desired) to a blender, and add the onion and 1 teaspoon of the salt. Puree until completely smooth.
  • Rinse and dry the saucepan and heat 2 tablespoons of the olive oil in it over medium heat. Once hot, add the tomato puree and cover the pan partially with a lid, as the puree will sputter and jump. Cook, stirring occasionally, until thick, dark and fragrant, about 6 to 7 minutes. Remove from the heat and set aside.
  • In a large, wide casserole, heat 1/4 cup of the olive oil over high heat. Once hot, toss in the squid, sprinkle with 1/2 teaspoon of salt, add half of the finely chopped garlic, and cook for 2 minutes, stirring halfway through. Remove the squid and the garlic with a slotted spoon and place in a heatproof bowl.
  • Add the shrimp to the casserole, along with another 1/2 teaspoon of salt and half of the remaining chopped garlic, and cook for 2 minutes, stirring and flipping the shrimp over halfway through. Remove with a slotted spoon and place in the bowl with the squid.
  • Reduce the heat to medium and add 1/4 cup of the remaining olive oil to the casserole. Once hot, add the rice and cook for about 3 to 4 minutes, stirring often and scraping the bottom of the casserole, until the rice is crackling and coated with oil, feels heavier in the pan as you stir it, and the color of the grains has changed from a pale white to a deep milky white.
  • Pour the cooked-down tomato puree over the rice; it will sizzle and smoke a bit, which is what you want. Cover partially with a lid and cook, stirring a couple of times, until the rice absorbs most of the sauce, about 2 to 3 minutes. Add the seafood broth and stir the rice, scraping the bottom of the casserole. Add the epazote or cilantro sprigs and reduce the heat to medium-low. Gently arrange the reserved shrimp and squid on top of the rice, adding any of their juices from the bowl, as well as the clams, mussels and seasoned fish fillets.
  • Cover and simmer over medium-low heat for 10 to 12 minutes, until the fish is cooked through and can be easily pulled apart with a fork, and the clams and mussels have opened up. Turn off the heat and serve immediately in soup plates. The rice should be tender and the mixture very soupy.

Notes

Arroz con Mariscos

Pork and Beans

Posted on by Pati Jinich
pork and beans
Print Recipe
4.15 from 7 votes

Pork and Beans

Pork and Beans recipe from Pati's Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”
Prep Time10 minutes
Cook Time2 hours 15 minutes
Total Time2 hours 25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, black beans, chiltomate, corn tortillas, epazote, habanero, lime, pati's mexican table, pork, radish, Yucatán Peninsula
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 2 pounds black beans rinsed and drained
  • 4 pounds pork shoulder, butt, or country-style ribs (or a combination) cut into 2" chunks
  • 1 white onion outer peel removed and cut in half crosswise without cutting ends off
  • 4 fresh epazote sprigs or 15 cilantro sprigs, tied with kitchen twine
  • 1 tablespoon kosher or coarse sea salt
  • 8 to 10 radishes julienned or cut into thin strips
  • 1 cup coarsely chopped cilantro leaves and upper stems
  • 1 ripe avocado halved, pitted, meat scooped out and diced
  • 4 limes quartered
  • Yucatecan tomato sauce or Chiltomate to taste, optional
  • Habanero chiles to taste, either "dipped" or finely chopped optional
  • Warm corn tortillas

Instructions

  • Add 6 liters of water and the rinsed beans to a large casserole or Dutch oven. Bring to a simmer over medium heat and cook at a steady rolling simmer, with the lid slightly ajar, for 45 minutes.
  • Incorporate the pork chunks, halved white onion, epazote or cilantro sprigs, and salt and stir. Continue simmering for another hour and a half, partially covered, until the pork is completely cooked and tender, making sure the broth does not dry out – I add another 4 cups of boiling water after I add the pork. Turn off the heat. Taste for salt and add more if need be.
  • Serve with garnishes of julienned radishes, chopped cilantro, diced avocado, lime quarters, Chiltomate, and habaneros (they can just be cut and dipped into individual bowls to add a bit of heat, called "chuk" or "remojar"). Each person can “puuch” or mash and mix the garnishes of their choice in their bowl. It is customary to serve along with warm corn tortillas.

Notes

Frijol con Puerco

Pan de Cazón

Posted on by Pati Jinich
Pan De Cason
Print Recipe
4.41 from 5 votes

Pan de Cazón

Pan de Cazón recipe from Pati's Mexican Table Season 5, Episode 1 “Chachi’s Champotón Kitchen”
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bitter orange juice, black beans, cazon, Cod, corn tortillas, dogfish, epazote, habanero, mahi mahi, pati's mexican table, swordfish, Yucatán Peninsula
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 2 pounds cazon or dogfish fillets cut into 2-inch pieces (may substitute cod, swordfish or mahi mahi)
  • 3 sprigs fresh epazote
  • 1 teaspoon kosher or coarse sea salt
  • 6 tablespoons lard divided, may substitute vegetable oil
  • 2 whole white onions 1 chopped and 1 havled and sliced thin
  • 1 cup fresh epazote leaves roughly chopped, plus another 1/4 cup for tomato sauce
  • 2 tablespoons bitter orange juice or its substitute
  • 8 large tomatoes chopped
  • 16 corn tortillas warmed
  • 2 cups black bean puree warmed
  • 4 habanero chiles roasted or charred
  • 1 ripe avocado pitted and sliced

Instructions

  • To prepare the cazon filling, bring a large pot of water to a boil and add the fish, epazote sprigs and salt. Simmer on low until the fish is cooked through, about 10 to 12 minutes. Drain the fish and set aside to cool slightly, then remove the skin and shred. Set aside.
  • Heat 3 tablespoons of the lard in a large sauté pan and cook the chopped onion and chopped epazote leaves until soft, about 5 minutes. Add the shredded fish and the remaining 3 tablespoons of lard, and cover and cook until warmed through, about 5 to 6 minutes. Remove from heat and stir in the bitter orange juice.
  • Meanwhile, prepare the tomato sauce. In a blender, puree 2 cups of the chopped tomatoes. Transfer the puree to a medium pot set over medium-high heat and add the remaining chopped tomatoes, 3 tablespoons of lard, thinly sliced onion, 1/4 cup chopped epazote leaves and salt. Bring to a boil, reduce to a simmer and cook until the onions and tomatoes are soft, about 15-20 minutes.
  • To assemble, dip a tortilla into the black bean puree and coat lightly on both sides. Place in the center of a plate. Top with about 2 tablespoons of the cazon filling, then repeat the process of dipping a tortilla and topping with the cazon filling two more times for a total of 3 layers. ingredients.
  • Coat a fourth tortilla on one side only lightly with bean puree, and place bean-side down on the top of the stack. Ladle about 1 1/2 cups of the tomato sauce over the top. Top with a charred habanero, and garnish with avocado slices on the side. Repeat the process 3 more times for 4 servings.
  • NOTE: The most authentic version of this recipe uses roasted cazón or dog fish. However, substitutes work wonderful, as well.

Notes

Pan de Cazón, recipe Courtesy of Chachi

Mini Pibis

Posted on by Pati Jinich
Mini Pibis
Print Recipe
4.75 from 8 votes

Mini Pibis

Mini Pibis recipe from Pati's Mexican Table Season 5, Episode 1 “Chachi’s Champotón Kitchen”
Prep Time1 hour
Cook Time1 hour
Total Time2 hours
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, banana leaves, chicken, masa, onion, pati's mexican table, Tamales, Tomatoes, Yucatán Peninsula
Servings: 14 to 16 tamales
Author: Pati Jinich

Ingredients

  • 3 1/4 cups (about 1 pound) corn masa flour for tortillas or tamales (masa harina)
  • 2 3/4 cups chicken broth for masa, plus 1/2 cup for chicken filling
  • 1 1/2 teaspoon kosher or coarse sea salt or to taste, divided
  • 1 cup lard or vegetable shortening
  • 3 tablespoons (or 2 ounces) achiote paste
  • 3/4 pound (about 3) ripe Roma tomatoes cut into chunks
  • 4 garlic cloves
  • 1/4 cup white onion coarsely chopped
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 3 cups cooked shredded chicken
  • Banana leaves, fresh or thawed from frozen cut into 15 pieces, 10-inches in length, plus more for covering the steamer

Instructions

To make the masa:

  • In a large bowl, combine the masa flour with 2 3/4 cups chicken broth using your hands, kneading the dough until thoroughly mixed and very smooth, not “grainy.”
  • Put 1 1/2 cups water and 1/2 teaspoon of the salt in a large casserole or pot and set over medium heat. Once it begins to simmer, reduce heat to low and add the masa in batches, working it as you go with the wooden spatula to blend with the water, until it is all incorporated. Add the lard, and work it with the wooden spatula for about 3 to 4 minutes until it is all incorporated and the masa appears “cooked." The masa should smell like cooked corn tortillas and appear to be lightly browning and very thick. Remove from heat.

To make the filling:

  • In a blender, add the remaining 1/2 cup chicken broth, achiote paste, tomatoes, garlic cloves, white onion, oregano, allspice, remaining teaspoon of salt, and black pepper. Puree until completely smooth.
  • Heat the oil in a pot or casserole over medium heat. Once hot, carefully add the puree (because it will splatter) and cook partially covered for about 10 minutes, stirring frequently, until it thickens and darkens. Add the shredded chicken, stir, and continue to cook for 8 to 10 minutes more, stirring occasionally, until the mixture is very moist but not wet – like a sloppy Joe - and most liquid has been absorbed. Set aside.

To make the tamales:

  • Turn a burner on to low heat. Using tongs, slowly pass each banana-leaf piece over the flame on both sides and set aside (so they will be resilient, malleable and not break).
  • One by one, set each leaf piece on your counter with the shiny, outer side down. Spoon about 1/4 cup of masa into the center and spread to form a rectangle of about 4”x 3”. With the spoon, make a shallow channel down the middle, creating a stripe in the masa. Spoon a couple tablespoons of the seasoned shredded chicken right down the middle. Gently close each tamal by folding the longer sides first and then the sides as if making a flat and tight package, but being careful not to press on the tamal too much.
  • Prepare your tamalera or steamer: Add just enough water to touch the bottom of steaming basket and a coin (it will jump and make noise to let you know if water runs out). Line the steaming basket with a few banana-leaf pieces to gently cover the base. One by one, add the tamales, stacking them as evenly as you can, staggered in the same position as when you made them: laying them flat, with opening side on the top. Once you are done, cover with a few more pieces of banana leaves.
  • Set the steamer uncovered over high heat, once there is a bit of steam coming out and the water starts boiling a few minutes later, cover, reduce heat to medium, and cook for 50 minutes to an hour. The leaves will have changed to a much darker color and will have completely wilted to wrap themselves as a second skin over the tamales, and the tamales should feel firm. Turn off the heat.
  • Let the tamales sit covered for 10 to 15 minutes - so they firm up - or until ready to serve. The tamales can be made ahead of time, and reheated in steamer. They can be refrigerated up to 5 days, or frozen in sealed plastic bags for 6 months, and reheated the same way.

Notes

Tamales Colados de Pollo

Black Bean Puree

Posted on by Pati Jinich
Print Recipe
4.80 from 5 votes

Black Bean Puree

Black Bean Puree recipe from Pati's Mexican Table Season 5
Prep Time5 minutes
Cook Time1 hour 40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: black beans, epazote, pati's mexican table
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 pound dried black beans
  • 1/2 white onion
  • 2 sprigs fresh epazote (may substitute fresh cilantro)
  • Kosher or coarse sea salt to taste
  • 1/4 cup lard (may substitute with vegetable oil)

Instructions

  • Rinse the black beans and place in a large pot, along with the onion and epazote. Cover with 10 cups of water and bring to a boil over medium-high heat. Reduce heat to low and simmer partially covered until the beans are tender, about 1 1/2 hours. Check periodically to make sure beans are covered with enough water, adding more if necessary.
  • Allow the beans to cool slightly, then carefully drain the beans over a large bowl or pot to reserve the cooking liquid.
  • Using a blender or food processor, puree the cooked beans with 1/2 cup of the reserved cooking liquid and the lard. Add more cooking liquid, as needed, to achieve a thick but moist puree. Season to taste with salt.

Mexican Overloaded Double-Baked Potatoes

Posted on by Pati Jinich

So, we are about to start another school year. This time around may be one of the most bittersweet for me, yet.

The sweet side: Season 5 of Pati’s Mexican Table premieres nationwide this September (here’s a sneak peek)!

I can’t believe we have gone from a first season, born out of the sheer passion to share everything from my native country with my new home country, to a fifth season that comes right on the heels of two unexpected Emmy nominations and two James Beard nominations.

Super sweet because, I’m guessing that like during past seasons, the boys and I will jump on the couch in front of our TV to watch every new Season 5 episode right after our late Saturday morning breakfast. (The time and day you get the episodes depends on where you are.)

Super duper sweet because the boys have always watched the episodes with me despite knowing them by heart. They know the episodes names, have eaten the recipes (many times, countless times) and when possible they have tagged along with me to Mexico.

Since this season’s theme is the Maya World, they were able to experience some of the magic of the Yucatán Peninsula: From diving into cenotes, to exploring ancient ruins, to eating the most traditional and the most modern foods from the region.

pati-mexican-table-season-five-yucatan

Now, about the bitter: This is the last season Alan will have been a part of while living at home. This is his last year in high school (can you believe it?!?). So I have been worrying about passing on to him as many skills as I can, so he can cook for himself at college.

The truth is I even wondered what it would be like if we moved back to Mexico, where kids tend to stay at home until they finish college, or even until they get married (yeah, that was me, after our wedding my husband and I went back to my mom’s house to pick up the bags I had packed that morning).

Anyway. I may have already gotten his head spinning trying to explain how to buy every single piece of produce in the market each time we are there. So it was only natural that we ended up with an episode called “Alan Goes to College,” where I tried to show him how easy it is to make some of his favorite things, including these insanely good double-baked potatoes.

It is truly ridiculous how good those potatoes are, with crispy bacon, Mexican crema and melty Oaxaca cheese. You can make them a whole meal on any school night, too!

Pati Jinich with her son before his prom

That’s for the sweet and the bitter in my bittersweet start of this school year. But to end on a more sweet than bitter note…

I recently asked Alan, “when you are off to college, do you think you will want to be part of the next season, if I am lucky enough and work hard enough to continue?” I knew I could get a “nah, ma, it will be complicated,” so I pretended not to be beyond delighted to hear his “of course, ma” with that look of his that really says, “you are the silliest mom ever.”

(P.S. I hope you will go ahead and try these crazy good double-baked potatoes, as a taste of what’s to come in Season 5. If you’re a fan of spicing it up, like me, feel free to add in a couple of chipotle chiles.)

Overloaded Double Baked Potato
Print Recipe
4 from 9 votes

Mexican Overloaded Double-Baked Potatoes

This is Alan’s last year in high school. So it is only natural that we ended up with an episode in the new season of Pati’s Mexican Table called “Alan Goes to College,” where I try to show him how easy it is to make some of his favorite things including these Mexican overloaded double-baked potatoes…It is truly ridiculous how good they are, and you can make them a whole meal on any school night.
Prep Time15 minutes
Cook Time1 hour 5 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: bacon, baked potato, chipotles in adobo, mexican crema, Oaxaca cheese, pati's mexican table
Servings: 2 potatoes
Author: Pati Jinich

Ingredients

  • 2 large russet potatoes washed and scrubbed
  • 2 teaspoons olive oil
  • 5 thick slices of bacon coarsely chopped
  • 3/4 cup Mexican crema
  • 3 tablespoons sauce from chipotles in adobo sauce
  • 2 chipotle chiles in adobo sauce minced, optional
  • 1/2 teaspoon kosher or coarse sea salt plus some to season the potatoes
  • 1/2 cup Oaxaca cheese grated

Instructions

  • Preheat oven to 400 degrees.
  • Using a fork, pierce potatoes all around, about 6 to 8 times. Rub potatoes with olive oil, season with salt, and place on a baking sheet. Bake for 1 hour until tender on the inside and crisp on the outside.
  • In a medium skillet set over medium heat, cook the bacon until crisp and lightly browned. Transfer to a paper-towel-lined plate and set aside.
  • In a small bowl, mix the crema with the sauce from chipoltles in adobo and minced chiles, if using (I do!). Set aside.
  • Remove the potatoes from the oven. Using a knife, cut each one open lengthwise and carefully push the ends together, causing the center to open. Scoop out a couple spoonfuls of the cooked potato meat from each and transfer to a bowl. Sprinkle with salt and mix well.
  • Inside the scooped potatoes, layer a spoonful of the chipotle crema mixture, a spoonful of grated cheese and a spoonful of the seasoned potato meat. Repeat with the crema, cheese and potato meat. End with a bit of crema and cheese.
  • Raise the oven temperature to 500 degrees, or turn on the broiler. Place the stuffed potatoes back on the baking sheet. Return to the oven for 5 more minutes until the cheese has completely melted and has started to crisp. Remove from the oven, sprinkle with bacon and serve immediately.

Mexican Dreamboat Hot Dogs

Posted on by Pati Jinich

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Mexican Dreamboat Hot Dogs

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

Ingredients

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

Instructions

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

Notes

Hot Dogs del Galán

To Die For Ceviche

Posted on by Pati Jinich

My present career began with ceviche.

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

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

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

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

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

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

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

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

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

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

Red Snapper Ceviche with Mango, Avocado and Tomatillo
Print Recipe
4.84 from 6 votes

To Die For Ceviche

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

Ingredients

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

Instructions

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

Notes

Ceviche Que Te Mueres

Shrimp, Mango, and Avocado Rolls in Mexican Today!

Posted on by Pati Jinich

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

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

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

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

Warmest, always,

Pati

shrimp mango and avocado rolls
Print Recipe
4.34 from 3 votes

Shrimp, Mango, and Avocado Rolls

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

Ingredients

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

Instructions

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

Notes

Rollos de Camarones al Ajillo, Mango, y Aguacate

Chiles Rellenos

Posted on by Pati Jinich
chile rellenos pati jinich
Print Recipe
4 from 7 votes

Chiles Rellenos

Chiles Rellenos recipe from Pati's Mexican Table Season 4, Episode 11 "Family Favorites"
Prep Time45 minutes
Cook Time15 minutes
Total Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, cheese, chiles rellenos, chilis, chillis, fried, poblanos, stuffed
Servings: 6 to 8 chiles rellenos
Author: Pati Jinich

Ingredients

  • 6 to 8 poblano chiles (about 2 pounds)
  • 1 batch red sauce or salsa roja
  • 3 to 4 cups grated melty cheese such as Oaxaca, Monterey Jack, mozzarella or Muenster
  • 4 eggs separated
  • 1/2 cup all-purpose flour
  • Vegetable oil for frying

Instructions

To prepare the poblano chiles:

  • Place 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 pepper 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. Place 1/2 cup flour on a plate, roll the stuffed chiles in the flour and let them sit. The flour coating will help the batter coat and stay on the chiles.

To prepare the batter:

  • In a stand mixer, beat the egg whites until they hold stiff peaks. Gently, on low speed, fold in the egg yolks and only beat enough so that they are incorporated, a few seconds.

To cook the chiles:

  • In a large casserole, heat about 1/2-inch of oil over medium to medium-high heat. Once hot, test the oil, by dipping a teaspoon of batter into the oil; if there are active bubbles all around it, it’s ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.
  • In batches, place them in the hot oil without overcrowding, trying to have the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Fry for about 2 minutes per side, flipping genly with a slotted spoon, until golden brown. Transfer to a paper-towel covered drying rack or platter.

To serve:

  • Heat the salsa roja. Serve the chiles with a generous amount of salsa roja spooned on top. Alternatively, you can place the chiles in a casserole and top with the heated salsa roja. Eat while hot and melty!

Carne Asada and Cebollitas Pizza

Posted on by Pati Jinich
carne asada pizza
Print Recipe
4 from 5 votes

Carne Asada and Cebollitas Pizza

Carne Asada and Cebollitas Pizza recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”
Prep Time2 hours 30 minutes
Cook Time25 minutes
Total Time2 hours 55 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: Avocado, beef, carne asada, chiles de arbol, Maggi sauce, pati's mexican table, pizza, steak
Servings: 1 10- to 12-inch pizza
Author: Pati Jinich

Ingredients

  • 1 chile de arbol stemmed
  • 2 garlic cloves roughly chopped
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup Maggi sauce or soy sauce
  • 1/2 cup freshly squeezed lime juice
  • 8 ounces flank steak or skirt steak
  • 3 spring onions or 1 bunch scallions (5 to 6), trimmed to bite size pieces, including white and light green part of stems, plus more for garnish
  • 8 ounces pizza dough
  • All-purpose flour for dusting work surface
  • 1/2 cup tomato pizza sauce
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 ripe Mexican avocado pitted, meat scooped out and sliced, for garnish
  • cilantro leaves for garnish
  • 1 lime cut into wedges, for garnish

Instructions

  • To make the marinade, toast the chile on a small skillet over medium heat for less than a minute per side, until toasted but not burnt. In a blender or food processor, puree the chile with the garlic, Worcestershire sauce, Maggi sauce and lime juice. Divide marinade, reserving 1/4 cup for the onions and the rest for the steak.
  • Place the steak in a zip-lock bag or shallow dish and pour all but 1/4 cup marinade over it to coat. Cover (if in a dish) and refrigerate for at least 2 hours and up to overnight, turning the meat once.
  • Remove the steak from the marinade. Place in an oven-proof dish and broil for 3 minutes per side. Alternatively, you can grill it for the same amount of time over medium-high heat. You want to cook the meat to somewhere between rare and medium rare. Set aside to rest for 5 to 10 minutes, then slice and cut into 1 to 2-inch pieces, across the grain.
  • Place the spring onions or scallions in a medium bowl with remaining 1/4 cup marinade.
  • Preheat the oven to 425 degrees. On a lightly floured surface, stretch dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spead on 1/2 cup of the pizza sauce leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, place the meat and onions (without their marinade) all over. Reserve the onion marinade for people to add as extra sauce once the pizza is done. Add the remaining mozzarella cheese. Transfer back to the oven and bake until cheese is melted and crust is crisp, about 12 to 14 more minutes.
  • Transfer to a cutting board and serve the pizza topped with sliced avocado, cilantro leaves, sliced scallions and lime wedges. Drizzle on some reserved onion marinade, too.

Notes

Pizza de Carne Asada con Cebollitas

Poblano, Corn and Zucchini Pizza

Posted on by Pati Jinich
poblano corn zucchini pizza
Print Recipe
4.75 from 4 votes

Poblano, Corn and Zucchini Pizza

Poblano, Corn and Zucchini Pizza recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: Corn, pati's mexican table, pizza, poblanos, requesón, ricotta, Zucchini
Servings: 1 10- to 12-inch pizza
Author: Pati Jinich

Ingredients

  • 1 poblano chile roasted, sweated, peeled and cut into 1 inch strips
  • 1 small zucchini shaved into zucchini ribbons with a peeler or mandoline (about 1 1/4 cups)
  • 1/3 cup corn kernels fresh or thawed from frozen
  • 1/4 cup slivered red onion
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 teaspoon chipotle or ancho chile powder
  • 1/4 teaspoon kosher or coarse sea salt or to taste
  • All-purpose flour for dusting work surface
  • 1/2 pound pizza dough
  • 1/2 cup tomato pizza sauce
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/4 cup fresh ricotta cheese or requesón
  • 2 tablespoons roughly chopped Italian flat-leaf parsley for garnish

Instructions

  • Preheat oven to 425 degrees.
  • In a medium bowl, toss to combine the poblano chile strips, zucchini ribbons, corn, red onion, olive oil, lime juice, chile powder and salt.
  • On a lightly floured surface, stretch the dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spread on 1/2 cup pizza sauce, leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, then using a slotted spoon to leave the juices in the bowl, spoon on the poblano, zucchini and corn mixture. Add the remaining mozzarella cheese, and then place about 8 mounds, about a heaping teaspoon each, of ricotta cheese on top. Transfer back to the oven and bake until the cheese is melted and the crust is crisp, about 12 to 14 more minutes.
  • Transfer to a cutting board, sprinkle with chopped parsley if desired, and serve.

Notes

Pizza de Chile Poblano, Elote y Calabacitas

Chicken in Green Salsa Tamales

Posted on by Pati Jinich
chicken in green salsa tamal
Print Recipe
4.72 from 7 votes

Chicken in Green Salsa Tamales

Chicken in Green Salsa Tamales recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, masa, pati's mexican table, salsa verde, Tamales
Servings: 18 tamales
Author: Pati Jinich

Ingredients

For the tamal dough or masa:

  • 3/4 cup lard, vegetable shortening, or seasoned oil (see note at end of recipe)
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 teaspoon cold water
  • 1 teaspoon baking powder
  • 1 pound (about 3 1/4 cups) instant corn masa flour (masa harina) for tortillas or tamales
  • 3 1/2 cups homemade chicken broth add more if needed

For the filling:

  • 1 batch salsa verde
  • 2 cups shredded cooked chicken from homemade chicken broth

To assemble the tamales:

  • 25 dried corn husks soaking in hot water

Instructions

To make the tamal dough or masa:

  • Place lard, vegetable shortening or seasoned oil in an electric mixer and beat until very light, about 1 minute. Add salt and 1 teaspoon of cold water and continue beating until it is white and spongy, a couple more minutes. Add the baking powder and then alternate adding the instant corn masa and the chicken broth a little at a time. Continue beating until dough is homogeneous and as fluffy as can get. You know the tamal masa is ready when you can drop 1/2 teaspoon of the masa in a cup of cold water and it floats.

To make the filling:

  • Combine the salsa verde with the cooked shredded chicken.

To assemble the tamales:

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

To prepare the tamalera or steamer:

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

To cook the tamales:

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

Notes

Tamales de Pollo en Salsa Verde

Tacos al Pastor

Posted on by Pati Jinich
Pati Jinich Tacos al Pastor
Print Recipe
4 from 7 votes

Tacos al Pastor

Tacos al Pastor recipe from Pati's Mexican Table Season 4, Episode 3 “Taco Night”
Cook Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, cheese, cilantro, corn tortillas, lime, pati's mexican table, pineapple, pork, tacos
Servings: 12 to 14 tacos
Author: Pati Jinich

Ingredients

  • 3 pounds pork shoulder or butt sirloin cutlets or butterfly chops, cut into 1/2-inch slices
  • 3 cups achiote adobo marinade
  • Half of a pineapple peeled, cut into 1/2-inch slices
  • 2 tablespoons vegetable oil divided
  • To taste kosher or coarse sea salt
  • 12 to 14 corn tortillas (or flour tortillas to make them “gringas” style)
  • Shredded queso asadero, Mexican Oaxaca or Chihuahua or mozzarella, Monterey Jack, or any melty cheese of your choice (optional, for making them “gringas” style)
  • 1 cup cilantro roughly chopped, to garnish
  • 1 cup white onion roughly chopped, to garnish
  • 2 limes cut into quarters, to garnish
  • Serve with a salsa of your choice

Instructions

  • Marinate the meat in the adobo marinade for at least 3 hours, or up to 48 hours, in the refrigerator. Reserve 3/4 cup of marinade to brush on the pineapple before grilling/cooking and to finish off meat.
  • When ready to make tacos, remove the meat from the refrigerator. Brush some of the reserved marinade on the pineapple slices. Reserve the remaining marinade.
  • Heat a large heavy skillet over medium-high heat. Once hot, add a tablespoon of oil. Place as many pineapple slices as will fit on the skillet and sear for about 3 minutes per side, until juicy and lightly charred on both sides. Remove from heat. When cool enough to handle, cut the pineapple into thin slices about 1 to 2-inches long and 1/4-inch wide, removing the core. Place in a bowl and cover.
  • Drizzle another tablespoon of oil onto the skillet. Lightly sprinkle the meat with salt to taste. Sear as many slices of meat as will fit in the pan, without over crowding, for about 2 minutes per side until browned on both sides. Cook in batches if necessary. Place the meat on a chopping board. Cut it crosswise into thin slices about 1/4-inch thick and 1-inch wide.
  • Once done with all the meat, reduce the heat to medium, place the meat back in the skillet and pour the rest of the unused marinade on top. Stir and cook for another minute. Cover and set on the table.
  • On a pre-heated cast iron skillet or comal set over medium heat, heat the corn tortillas 1 to 2 minutes per side until thoroughly cooked, lightly browned and crisp on the outside. Place them in a tortilla warmer and bring to the table along with the meat, pineapple, chopped cilantro, chopped onion, lime wedges, and salsa of your choice. Let everyone assemble their own tacos.
  • Note: If you want to offer some “gringas,” heat flour tortillas on the comal and, once hot, add the melty cheese, fold, and let it melt as if it were a quesadilla. Once melted, re-open the tortilla, add a generous tablespoon or two of the sliced meat, fold again and serve.

Chicken Tinga

Posted on by Pati Jinich
chicken tinga or tinga de pollo
Print Recipe
4.80 from 5 votes

Chicken Tinga

One of the tastiest ways to eat chicken in Mexican kitchens, no doubt about it, is Chicken Tinga. Although it comes from the state of Puebla, it is so popular, that it is eaten throughout the country. So of course there are countless variations. I have a favorite version. One that I have tweaked through the years until I found a balance of flavors that needs no more tweaking, if you ask me…
Prep Time1 hour 10 minutes
Cook Time30 minutes
Total Time1 hour 40 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: chicken, chipotles in adobo, Pollo, Puebla, quesadillas, Recipe, tacos, tinga, tortas, tostadas
Servings: 4 servings (makes about 5 cups)
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower or corn oil
  • 1/2 white onion about 1/4 pound, slivered
  • 2 garlic cloves chopped
  • 8 roma tomatoes or about 2 pounds, rinsed
  • 2 tomatillos or about 1/4 pound, husks removed, rinsed
  • 1/2 teaspoon crumbled dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 1/2 to 2 teaspoons kosher or sea salt or more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons sauce from chipotle chiles in adobo can add whole chiles if more heat is desired
  • 5 cups cooked shredded chicken

Instructions

  • Place the rinsed tomatoes and tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes, or until the tomatoes and tomatillos are soft, thoroughly cooked, and smooshy but not coming apart. Remove them with a slotted spoon. Place in the jar of a blender or food processor and blend until smooth.
  • Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until it becomes fragrant and lightly browned, about 1 minute.
  • Pour the tomato/tomatillo sauce on top and sprinkle the oregano, marjoram, thyme, salt and black pepper. Spoon in the chipotle Chiles in Adobo sauce. If you want it spicy, you may drop a whole Chipotle Chile in Adobo in there as well. Let the sauce simmer, stirring now and then until it seasons and deepens its red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce may want to jump out over your burners.
  • Toss in the chicken and combine with the sauce. Let it cook, stirring casually, until the chicken has absorbed almost all of the juices and the mix is moist but not juicy.

Notes

Tinga de Pollo