{"id":25388,"date":"2019-08-28T12:14:32","date_gmt":"2019-08-28T16:14:32","guid":{"rendered":"https:\/\/patijinich.com\/pati_2020\/?p=25388"},"modified":"2021-03-19T17:19:09","modified_gmt":"2021-03-19T21:19:09","slug":"lobster-chilaquiles","status":"publish","type":"post","link":"https:\/\/patijinich.com\/pati_2020\/lobster-chilaquiles\/","title":{"rendered":"Lobster Chilaquiles"},"content":{"rendered":"<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-25389\" class=\"wprm-recipe-container\" data-recipe-id=\"25389\" data-servings=\"4\"><div class=\"wprm-recipe wprm-recipe-template-pati-default\"><div class=\"single-recipe\">\n  <div id=\"recipeId\" class=\"single-recipe__header\">\n    <div class=\"single-recipe__header__left\">\n      <h2 class=\"wprm-recipe-name wprm-block-text-bold\">Lobster Chilaquiles<\/h2>\n      <div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><div class=\"wprm-recipe-notes\"><span style=\"display: block;\"><i><span style=\"font-weight: 400\">Chilaquiles con Langosta<\/span><\/i><\/span><\/div><\/div>\n    <\/div>\n    <div class=\"single-recipe__header__right\">\n      <div class=\"single-recipe__header__right__left\">\n        <a href=\"https:\/\/patijinich.com\/pati_2020\/wprm_print\/recipe\/25389\" style=\"color: #333333;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal\" data-recipe-id=\"25389\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#FFFFFF\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z 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class=\"wprm-recipe-details-unit wprm-recipe-details-unit-hours wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-hours\">hour<\/span> <span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">10<\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\">minutes<\/span>\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\n      <div class=\"single-recipe__header__aux__item\">\n        <h3 class=\"single-recipe__header__aux__item__title\">Rate this recipe<\/h3>\n        <style>.wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #FFFFFF; }<\/style><div class=\"wprm-recipe-rating wprm-user-rating wprm-recipe-rating-separate wprm-user-rating-allowed\" data-recipe=\"25389\" data-average=\"5\" data-count=\"3\" data-total=\"15\" data-user=\"0\"><span class=\"wprm-rating-star wprm-rating-star-1 wprm-rating-star-full\" data-rating=\"1\" 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class=\"wprm-rating-star wprm-rating-star-5 wprm-rating-star-full\" data-rating=\"5\" data-color=\"#FFFFFF\" role=\"button\" tabindex=\"0\" aria-label=\"Rate this recipe 5 out of 5 stars\" onmouseenter=\"window.WPRecipeMaker.userRating.enter(this)\" onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#FFFFFF\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><div class=\"wprm-recipe-rating-details wprm-block-text-normal\"><span class=\"wprm-recipe-rating-average\">5<\/span> from <span class=\"wprm-recipe-rating-count\">3<\/span> votes<\/div><\/div>\n      <\/div>\n    <\/div>\n  <\/div>\n  <div class=\"single-recipe__body\">\n    <div class=\"single-recipe__body__left\">\n      <div class=\"wprm-recipe-ingredients-container wprm-recipe-25389-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular\" data-recipe=\"25389\" data-servings=\"4\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">For the salsa:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2 to 3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">dried morita or chipotle chiles<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pounds<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">about 6 ripe Roma tomatoes<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1 1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">pounds<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">about 12 tomatillos, husked and rinsed<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">white onion<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">cut into large pieces<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2 to 3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">fresh jalape\u00f1os<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">stemmed<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">unpeeled garlic cloves<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">kosher or coarse sea salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or to taste<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">vegetable oil<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">For the tortilla chips:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tablespoons<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">vegetable oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">12<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/homemade-corn-tortillas\/\" class=\"wprm-recipe-ingredient-link\" target=\"_blank\">corn tortillas<\/a><\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">cut into triangles<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">kosher or sea salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or to taste<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">For the lobsters:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">4 1-<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">and-a-quarter to 1-and-a-half pound live lobsters<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or you can substitute thawed lobster tails<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-faded\">For the toppings:<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">crumbled queso fresco<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">finely chopped white onion<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">chopped fresh cilantro<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Mexican crema<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to taste<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"single-recipe__body__right\">\n      <div class=\"wprm-recipe-instructions-container wprm-recipe-25389-instructions-container wprm-block-text-normal\" data-recipe=\"25389\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">To Prepare<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To make the salsa:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25389-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Place the morita chiles in a small bowl, cover with hot water, and let them sit and soften for at least 10 minutes.<\/div><\/li><li id=\"wprm-recipe-25389-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Place the tomatoes, tomatillos, onion chunks, jalape\u00f1os, and unpeeled garlic cloves on an aluminum foil lined baking sheet. Place under the broiler and roast 12 to 15 minutes, flipping a couple times in between, until the skin of tomatoes and tomatillos has completely blistered and charred, they seem very mushy, and their juices have started to come out. The garlic cloves and chiles must also have blackened and charred. Remove from the broiler and let cool.<\/div><\/li><li id=\"wprm-recipe-25389-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">When cool enough to handle, peel the garlic cloves and place in a blender along with the jalape\u00f1os, tomatoes, tomatillos, and onion. Take the morita chiles out of the soaking water, remove their stems and seeds, and add to the blender with the rest of the ingredients. Add salt and puree until completely smooth. If you want, you can add the chiles one at a time and taste for heat.<\/div><\/li><li id=\"wprm-recipe-25389-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">In a medium saucepan, heat one tablespoon oil over medium heat. Once hot, pour in the salsa and quickly cover partially with a lid, as it will splatter all over the place. Cook for 4 to 5 minutes, stirring a couple times in between.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To make the tortilla chips:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25389-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Place rack in the middle of oven and preheat to 375\u00b0F.<\/div><\/li><li id=\"wprm-recipe-25389-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Brush a baking sheet with a couple tablespoons oil. Spread the tortilla pieces all over and sprinkle with 1\/2 teaspoon salt or to taste. Bake the tortilla chips for 25 to 30 minutes or until crisp and golden brown, flipping in between. Remove from the oven when ready.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To cook the lobsters:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25389-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Place lobsters on a baking sheet in the freezer for 10 minutes before cooking.<\/div><\/li><li id=\"wprm-recipe-25389-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">When ready to cook, place a lobster in the center of a chopping board with the head towards you (you can put some paper towels or a thin kitchen towel under so it will be steady and will soak up any juices that come out). Hold the lobster tightly in place by the tail and place the tip of a very sharp knife where the head separates from the body, with the sharp edge of the knife facing the head. With much determination jab the tip of the knife in and pull the blade down straight between the eyes and onto the chopping board. Repeat with the other 3 lobsters.<\/div><\/li><li id=\"wprm-recipe-25389-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Then, flip the lobsters over and cut the tail right down the middle. Clean the inner parts with a spoon.<\/div><\/li><li id=\"wprm-recipe-25389-step-2-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Preheat an outdoor or indoor grill, or grill pan, on medium-high heat. Generously brush the lobsters with the prepared salsa. Place cut side down flat on the grill and cook for 5 to 6 minutes. Flip to the other side, and cook for another 5 to 6 minutes. Remove from the heat.<\/div><\/li><li id=\"wprm-recipe-25389-step-2-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Leave 4 halves of the lobsters intact, just as they came off the grill. Remove the meat from the remaining 4 halves, both from the tail and the claws and coarsely chop.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To make the queso topping:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25389-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">In a small bowl, combine the crumbled queso, white onion, and cilantro.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-normal\">To assemble:<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-25389-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\">Pour the salsa into a large bowl, add the tortilla chips and chopped lobster meat and toss. Divide the chilaquiles among 4 plates and place one of the intact lobster halves on each. Top with the queso topping and Mexican crema to taste.<\/div><\/li><\/ul><\/div><\/div>\n      \t\t\n\t\n    <\/div>\n  <\/div>\n<\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"<p>Lobster Chilaquiles recipe from Pati\u2019s Mexican Table Season 8, Episode 6 &#8220;El Fuerte, Magic Town&#8221;<\/p>\n","protected":false},"author":4,"featured_media":25264,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":""},"categories":[327,1246],"tags":[],"dish":[7554],"meal":[7545],"event_type":[],"recipe-ingredient":[7572],"region":[7570],"time":[7610],"series":[6910],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.1 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Lobster Chilaquiles - Pati Jinich<\/title>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lobster Chilaquiles - Pati Jinich\" \/>\n<meta property=\"og:description\" content=\"Lobster Chilaquiles recipe from Pati\u2019s Mexican Table Season 8, Episode 6 &quot;El Fuerte, Magic Town&quot;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/patijinich.com\/pati_2020\/lobster-chilaquiles\/\" \/>\n<meta property=\"og:site_name\" content=\"Pati Jinich\" \/>\n<meta property=\"article:published_time\" content=\"2019-08-28T16:14:32+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-03-19T21:19:09+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/patijinich.com\/pati_2020\/wp-content\/uploads\/2019\/08\/806-lobster-chilaquiles.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"3000\" \/>\n\t<meta property=\"og:image:height\" content=\"2000\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Pati Jinich\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/patijinich.com\/pati_2020\/#website\",\"url\":\"https:\/\/patijinich.com\/pati_2020\/\",\"name\":\"Pati Jinich\",\"description\":\"Pati Jinich is host of the popular James Beard Award winning and Emmy nominated PBS series Pati&#039;s Mexican Table, author of two cookbooks, and resident chef at the Mexican Cultural Institute in Washington, DC. 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