Avocados

Avocado and Panela Cheese Salad

Posted on by Pati Jinich
Avocado and Panela Cheese Salad
Print Recipe
4.2 from 5 votes

Avocado and Panela Cheese Salad

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

Ingredients

  • 1 finely chopped shallot
  • 1 tablespoon coarsely chopped capers
  • ¼ cup coarsely chopped fresh cilantro
  • ¼ cup chopped pickled jalapeños
  • 2 tablespoons brine from pickled jalapeños
  • ⅓ cup freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher or coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 ripe avocados halved, pitted and diced
  • 5 ounces panela cheese diced

Instructions

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

Notes

Ensalada de Aguacate con Panela

Orange and Piloncillo Adobo Pork Roast Pizza

Posted on by Pati Jinich
Orange and Piloncillo Adobo Pork Roast Pizza
Print Recipe
4.2 from 5 votes

Orange and Piloncillo Adobo Pork Roast Pizza

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

Ingredients

Instructions

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

Notes

Pizza de Pierna de Cerdo con Adobo de Naranja y Piloncillo

Ginger and Pistachio Guacamole

Posted on by Pati Jinich
Ginger and Pistachio Guacamole
Print Recipe
4.6 from 5 votes

Ginger and Pistachio Guacamole

Ginger and Pistachio Guacamole from Pati’s Mexican Table Season 11, Episode 10 “Top Chefs and Ancient Cliffs”
Cook Time0 mins
Course: Side Dish
Cuisine: Mexican
Keyword: guacamole
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 tablespoon honey
  • 2 tablespoons fresh squeezed lime juice
  • 1 to 2 teaspoons dried piquín chiles crushed or chopped
  • 1 teaspoon kosher or coarse sea salt
  • 3 large ripe avocados halved, pitted and diced
  • ¼ cup coarsely chopped pistachios plus a couple tablespoons for garnish
  • 1 to 2 tablespoons chopped fresh chives

Instructions

  • In a medium bowl, mix the ginger with the honey, lime juice, dried piquín, and salt until thoroughly combined. Add the diced avocado, mash and mix. Add the pistachios and mix until well combined. Pass to serving bowl and garnish with the remaining pistachios and fresh chives.

Notes

Guacamole con Pistaches y Gengibre

Guacamole Salsa

Posted on by Pati Jinich
guacamole salsa
Print Recipe
4.67 from 6 votes

Guacamole Salsa

Guacamole Salsa recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time10 mins
Course: Salsa
Cuisine: Mexican
Keyword: Avocado, cilantro, jalapeno, serrano, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 garlic clove peeled
  • 1 jalapeño chile
  • 1 serrano chile
  • 2 tablespoons coarsely chopped onion
  • 1 cup coarsely chopped fresh cilantro leaves and upper stems
  • 1 large avocado halved pitted, meat scooped out, and chopped
  • 1 teaspoon kosher salt or more to taste

Instructions

  • Place the tomatillos, garlic clove, and chiles in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 to 12 minutes, until the tomatillos are mushy and very soft but have not begun to break apart.
  • With a slotted spoon, transfer the tomatillos, chiles, and garlic to a blender. Add the onion, cilantro, avocado, and salt and puree until smooth.
  • Serve at once, or transfer to a container, placing a sheet of plastic wrap directly against the surface before topping with the lid to keep the nice green color. The salsa can be refrigerated for a couple of days. Stir before you use it.

Notes

Salsa de Guacamole

Tres Chiles Guacamole

Posted on by Pati Jinich
Tres Chiles Guacamole
Print Recipe
3.67 from 6 votes

Tres Chiles Guacamole

Tres Chiles Guacamole recipe from Pati’s Mexican Table Season 10, Episode 4 “Los Mariachis”
Cook Time0 mins
Course: Antojos, Snack
Cuisine: Mexican
Keyword: Avocado, cilantro, jalapeno, lime, serrano
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 jalapeño minced
  • 1 dried chile de árbol minced
  • 1 serrano minced
  • Juice and zest of 1 lime
  • ¼ cup roughly chopped cilantro
  • 2 teaspoons kosher salt
  • 4 large ripe Mexican avocados pitted and diced
  • 5 ounces (1 cup) multi-colored cherry tomatoes halved

Instructions

  • Place all ingredients, except for the avocado and tomatoes, in a molcajete and mash or mix until pasty. Add the avocado and mash until you reach your desired consistency. Fold in the tomatoes, taste and adjust seasoning as needed.

Notes

Guacamole con Tres Chiles

Avocado and Cucumber Salad

Posted on by Pati Jinich
Avocado and Cucumber Salad
Print Recipe
5 from 7 votes

Avocado and Cucumber Salad

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

Ingredients

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

Instructions

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

Avocado and Radish Salad

Posted on by Pati Jinich
avocado and radish salad
Print Recipe
4.17 from 6 votes

Avocado and Radish Salad

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

Ingredients

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

Instructions

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

Notes

Ensalada de Aguacate con Rabanitos

Chile Verde Guacamole

Posted on by Pati Jinich
chile verde guacamole
Print Recipe
4 from 6 votes

Chile Verde Guacamole

Chile Verde Guacamole Recipe from Pati's Mexican Table Season 9 Episode, 4 "Carne Asada con La Familia"
Prep Time5 mins
Cook Time5 mins
Course: Basic Recipe, Salsa
Cuisine: Mexican
Keyword: anaheim chiles, Avocado, chile verde, cilantro, guacamole, Mexico, pati’s mexican table, Salsa, serrano, serrano chiles, Sonora, Sonoran
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 serrano chile finely chopped
  • 1/2 cup coarsely chopped cilantro leaves and upper part of stems
  • 1/4 cup finely chopped white onion
  • 3/4 teaspoon kosher or sea salt or to taste
  • 3 ripe avocados halved, pitted, meat scooped out
  • 1 chile verde such as Anaheim, Fresno or New Mexico, roasted or charred, stemmed, peeled and diced

Instructions

  • Combine the serrano chile, cilantro, onion, and salt in a bowl or a molcajete and mash and mix together. Add the avocado and mash and mix together. Add the roasted, diced Anaheim chile and stir and mash until the ingredients are nicely incorporated. Taste, adjust salt, and serve.

Notes

Guacamole de Chile Verde

Matador Guacamole

Posted on by Pati Jinich
Matador Guacamole
Print Recipe
4.38 from 8 votes

Matador Guacamole

Matador Guacamole recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, chiles toreados, cilantro, guacamole, jalapeno, lime, pati’s mexican table, scallions
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 2 jalapeño chiles
  • 4 scallions
  • 1/4 cup soy sauce
  • 1/4 cup freshly squeezed lime juice
  • 3 ripe avocados halved, meat scooped out and diced
  • 2 tablespoons chopped cilantro leaves

Instructions

  • Char the jalapeños and scallions on a preheated comal or skillet over medium-low heat for about 10 minutes, flipping often, until completely charred, wrinkled and softened. You can also do this under the broiler.
  • Once nicely softened and charred, slice the jalapeños and scallions and place in a medium bowl with the soy sauce and lime juice. Stir and let marinate for at least 10 minutes, this makes for matador chiles or chiles toreados.
  • In a medium bowl or in a molcajete, mash the avocados. Mix in the matador chiles, scallions, 1/4 cup of the soy and lime mixture (reserve the remaining 1/4 cup for the milanesa torta if making), and the cilantro.

Notes

Guacamole con Chiles Toreados

Salsa de Guacamole

Posted on by Pati Jinich
Smooth Guacamole
Print Recipe
4.5 from 4 votes

Salsa de Guacamole

Salsa de Guacamole recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”
Prep Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, jalapeno, lime, onion, serrano chiles, tomatillos
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 2 large avocados halved, pitted, meat scooped out and chopped
  • 1 tomatillo husked, rinsed and quartered
  • 1 to 2 jalapeños or serrano chiles stemmed, coarsely chopped
  • 2 tablespoons coarsely chopped onion
  • 2 tablespoons fresh squeezed lime juice
  • 3/4 teaspoon kosher or sea salt or more to taste
  • 2 to 3 ice cubes

Instructions

  • Place all ingredients in the jar of the blender and pulse until completely smooth. You may add a chile at a time to taste for your desired heat level.

Notes

Guacamole

Enchiladas de Suelo

Posted on by Pati Jinich
Enchiladas de Suelo or Enchiladas from the Floor
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4.72 from 7 votes

Enchiladas from the Floor

Enchiladas de Suelo recipe from Pati's Mexican Table Season 8, Episode 801 "A Local's Tour of Culiacán"
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: ancho chiles, Avocado, cheese, Chorizo, corn tortillas, enchiladas, queso, Sinaloa, Tomatoes, Zucchini
Servings: 12 open enchiladas, serves 6 as a main dish
Author: Pati Jinich

Ingredients

  • 3 tablespoons distilled white vinegar divided
  • 2 tablespoons vegetable oil plus more for frying
  • 2 teaspoons kosher or sea salt divided, plus more for boiling water
  • Freshly ground black pepper
  • 1 cup slivered red onion
  • 5 ancho chiles stemmed and seeded
  • 1 garlic clove
  • 2 ripe tomatoes divided, 1 whole and 1 cut into thin slices
  • 1 tablespoon coarsely chopped white onion
  • 1 teaspoon dried oregano
  • 1 pound zucchini halved lengthwise and cut into half-moons of about 1/2-inch
  • 1 pound Mexican chorizo casings removed, chopped
  • 12 corn tortillas store-bought or homemade
  • 6 leaves of romaine lettuce rinsed and thinly sliced
  • 6 ounces (about 5 to 6) radishes halved lengthwise and cut into half-moons of about 1/2-inch
  • 1 ripe avocado halved, pitted, cut into thin slices
  • 1 cucumber peeled, halved lengthwise and cut into slices
  • 1 cup crumbled queso Cotija, ranchero or fresco

Instructions

  • In a small bowl, whisk 2 tablespoons of white vinegar with the vegetable oil, a teaspoon of salt, and a dash of black pepper. Add the red onion, stir, and let macerate for at least 15 minutes or while you prepare the rest of the dish. 
  • Place the ancho chiles, garlic clove, and the whole tomato in a medium saucepan and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until the chiles have rehydrated and the tomato is cooked and mushy.
  • Transfer the chiles, tomato, and garlic clove, along with 1 cup of their cooking liquid, to a blender. Add the chopped onion, oregano, remaining tablespoon of vinegar, 1 teaspoon salt, and a dash of black pepper and puree until completely smooth. Pour into a medium skillet and set aside.
  • Bring salted water to a boil in a medium saucepan over medium-high heat. Add the sliced zucchini and blanch for 30 seconds. Strain, or remove with a spider, and set aside in a bowl. 
  • In a medium skillet or saute pan, fry the chorizo over medium-high heat, crumbling it into smaller pieces with a wooden spoon, for about 6 minutes until crisp and brown. Add a tablespoon or so of vegetable oil if the chorizo doesn’t have enough fat to fry. Scrape into a bowl and set aside. 
  • Pour about 1/2-inch of vegetable oil in a large deep skillet set over medium heat. Once hot, dip each tortilla one-by-one into the ancho chile sauce until drenched, then gently place it into the hot oil and let fry for about 20 seconds, remove with a slotted spatula and set on a plate. Arrange 2 per person on dinner plates. Cover each tortilla with lettuce, zucchini, radishes and arrange slices of avocado, tomato, cucumber on top. Finally, top with the chorizo, pickled red onions, and crumbled queso.

Notes

Enchiladas de Suelo

Arugula Avocado Salad with Date and Walnut Vinaigrette

Posted on by Pati Jinich

Arugula Avocado Salad with Date and Walnut Vinaigrette
Print Recipe
4.8 from 5 votes

Arugula Avocado Salad with Date and Walnut Vinaigrette

Arugula Avocado Salad with Date and Walnut Vinaigrette from Pati's Mexican Table, Season 7,  Episode 5 "Mexican Wine Country"
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, date, pati's mexican table, salad, walnut
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup vegetable oil
  • 6 unpeeled garlic cloves
  • 2 to 3 chiles de arbol stemmed
  • 1 copious spoonful fresh oregano leaves or from 2 to 3 sprigs of oregano
  • 1/3 cup sherry vinegar
  • 1/4 teaspoon dijon mustard
  • 1 teaspoon kosher or sea salt
  • 4 to 6 medjool dates pitted and finely chopped
  • 2/3 cup walnuts
  • 5 to 6 ounces baby arugula
  • 1 to 2 ripe avocados halved, pitted, diced
  • 1/2 cup crumbled queso fresco

Instructions

  • Heat the olive oil and vegetable oil in a small saucepan set over low heat, add the unpeeled garlic cloves and chiles de arbol and let them cook for 8 to 10 minutes. The oils should be gently bubbling. Remove from heat and add in the fresh oregano leaves. Set aside to cool slightly.
  • With a slotted spoon, remove the garlic cloves from the oil and, when cool enough to handle, peel off their skin. Place them into the jar of a blender along with the oils, chiles de arbol, oregano leaves, vinegar, mustard and salt. Puree until completely smooth. Scrape into a bowl and set the vinaigrette aside.
  • Place a saute pan over medium-low heat. Once hot, add the walnuts and toast for 2 to 3 minutes, stirring as they begin to lightly brown. Remove from the heat, let cool and chop.
  • Incorporate the chopped walnuts and dates into the vinaigrette, toss and let sit. You can make the vinaigrette 12 hours ahead of time. Stir before using.
  • In a salad bowl, toss the arugula with the vinaigrette. Top with avocado chunks and queso fresco. Serve.

Notes

Ensalada de Arugula y Aguacate con Vinagreta de Dátil y Nuez de Castilla

Tomato and Avocado Salad with Queso Fresco

Posted on by Pati Jinich

Tomato and Avocado Salad with Queso Fresco
Print Recipe
4.5 from 6 votes

Tomato and Avocado Salad with Queso Fresco

Tomato and Avocado Salad with Queso Fresco from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, cheese, mexican cheese, pati's mexican table, queso fresco, salad, Tomato
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 4 large beefsteak or heirloom tomatoes cut into wedges
  • 1/4 red onion slivered
  • 1 ripe avocado sliced
  • 1/2 teaspoon kosher or sea salt plus more to season the dressing
  • Freshly cracked black pepper to taste
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon brown sugar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup queso fresco crumbled

Instructions

  • Arrange the tomatoes, onion and avocado on a platter. Season with 1/2 teaspoon salt and a few cracks of pepper.
  • In a large bowl, whisk together the vinegar, lime juice, sugar and oil. Season with salt and pepper to taste. Set aside.
  • Drizzle the dressing over the platter and sprinkle the queso fresco evenly over the top. Finish with a little more salt and pepper. Serve at room temperature.

Notes

Ensalada de Jitomate y Aguacate con Queso Fresco

Avocado, Watercress and Pecan Salad

Posted on by Pati Jinich

Print Recipe
4.5 from 6 votes

Avocado, Watercress and Pecan Salad

Avocado, Watercress and Pecan Salad recipe from Pati's Mexican Table Season 6, Episode 2 "History of Oaxaca Cuisine"
Prep Time20 mins
Cook Time5 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, chiles de arbol, pati's mexican table, Pecan, watercress
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup pecans
  • 1 clove garlic unpeeled
  • 1 chile guajillo stemmed and seeded
  • 2 to 3 Chiles de Arbol stemmed but not seeded
  • 2 tablespoons sesame seeds
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1 teaspoon honey
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 4 ounces watercress leaves and upper part of stems coarsely chopped
  • 3 ripe avocados halved, pitted, cut into large chunks
  • 2 scallions white and light green parts only, thinly sliced

Instructions

  • Heat a comal or saute pan over medium heat. Once hot, add the pecans and toast for a couple minutes, flipping a few times. Remove from the heat. When cool enough to handle, coarsely chop and set aside.
  • On the same heated comal or pan, toast the garlic clove in its husk for about 8 to 10 minutes, flipping every once in a while until charred and softened. Then, toast the gaujillo and arbol chiles for about one minute per side, until completely toasted but not burnt. Finally, toast the sesame seeds for a minute or two, stirring, until lightly browned.
  • Break the toasted chiles into pieces, place them into a food processor and pulse until ground. Add the sesame seeds and pulse until finely ground. Add garlic clove, salt, honey, vinegar, lime juice, and olive oil and vegetable oil, and process until smooth. Set aside.
  • In a salad bowl, place the watercress. Pour in some of the vinaigrette and toss to moisten the leaves. Incorporate the avocados and pecans, drizzle in the rest of the vinaigrette and gently toss. Garnish with the scallions and serve.

Notes

Ensalada de Aguacate con Berros y Nuez

Smoky Guacamole

Posted on by Pati Jinich

Print Recipe
5 from 5 votes

Smoky Guacamole

Smoky Guacamole recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"
Prep Time12 mins
Total Time12 mins
Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: Avocado, guacamole, jalapeno, serrano chiles
Servings: 4 Servings
Author: Pati Jinich

Ingredients

  • 1 serrano or jalapeño chile or more to taste
  • 2 garlic cloves unpeeled
  • 1 slice of white onion about 1/2-inch thick
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 3 tablespoons cilantro leaves and upper stems coarsely chopped
  • 3 ripe avocados halved, pitted, meat scooped out

Instructions

  • Place the chile, unpeeled garlic and onion slice on a pre-heated comal or skillet set over medium heat, or place under the broiler on a sheet pan. Char or roast for about 10 minutes, flipping occasionally so they char evenly, until blackened. Remove from heat and set aside to cool.
  • When cool enough to handle, peel the garlic and cut the stem from the chile.
  • Coarsely chop, chile, garlic and onion. Place in bowl or molcajete, along with the lime juice and salt, and mash or mix until pasty. Incorporate the cilantro and avocados, and mash until you reach your desired consistency (I like it chunky). Done!

Notes

Guacamole Ahumado

Bacon Cheese Dogs with Avocado Relish

Posted on by Pati Jinich

By now it is common knowledge that Mexico and Mexicans love to taco anything and everything. So much so that a few years ago, when the hashtag #TacoTuesday became a thing, I would laugh when people asked me if I was doing taco night on Tuesdays at home.

“We practically taco every night,” I’d respond. It is a fact: I always have a comal handy to warm corn tortillas just in case we get the urge to tuck anything into them. But what many people may not know is how much we love our hot dogs.

Ok, yes, hot dogs are originally yours, America. But we have found a way to make them our very own, too, and we’d love for you to add them to your repertoire, if you are so inclined.

Take it as a compliment. We love hot dogs so much that they have also become part of our street food. This isn’t something new. Not even from a decade ago. Hot dogs have existed in Mexico for at least a century. So right next to a taco stand, you are likely to run into a hot dog stand. I have told you the story of the Galán hot dog my sisters and I used to eat that drew me to tears last time we were filming in Mexico.

Yet, there are so many more ways to Mex up your hot dogs. At home, our latest favorite is one we call Bacon Cheese Dogs with Avocado Relish. It has a FUD hot link – you won’t believe how packed with flavor it is – wrapped in bacon. It is then browned until super crisp. Then sliced in half, stuffed with queso Oaxaca, put back in the pan with all that flavorful bacon fat, cheese side down, until the cheese completely melts and the corners crisp up. That hot link sits on a layer of horseradish mayo in a toasted bun and is garnished with a quick avocado relish: diced tart tomatillos, soft buttery avocado, grassy cilantro and the irresistible bite of pickled jalapeños.

Plating Bacon Cheese Hot Dogs with Avocado Pickle

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5 from 6 votes

Bacon Cheese Dogs with Avocado Relish

Bacon Cheese Dogs with Avocado Relish recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy"
Course: Main Course, Snack
Cuisine: American, Mexican
Keyword: Avocado, bacon, cheese, Hot Dog, Mexican, Oaxaca, Pickled Jalapeños, queso, relish
Servings: 2 hot dogs
Author: Pati Jinich

Ingredients

For the avocado relish:

  • 1 large (about 3 ounces) tomatillo husked, rinsed, cut into small dice
  • 4 scallions white and light green parts thinly sliced
  • 1/4 cup cilantro leaves and upper parts of stems chopped
  • 3 pickled whole jalapeños chopped, plus 2 sliced for garnish
  • 1 tablespoon brine from pickled jalapeños
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 ripe avocado halved, pitted, cut into small dice
  • 1/4 cup mayonnaise
  • 1 tablespoon prepared horseradish or more to taste

For the hot dogs:

Instructions

To make the avocado relish:

  • In a medium bowl, add the tomatillo, scallions, cilantro, chopped pickled jalapeños, pickled jalapeño brine, lime juice, olive oil, and salt. Mix well. Incorporate the avocado and toss gently with a spoon to combine. Set aside.
  • In a small bowl, combine the mayonnaise with the prepared horseradish. Set aside.
  • On a cutting board, roll one slice of bacon around each sausage link. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around on the diagonal so that the bacon wraps around it and covers it entirely.

To make the hot dogs:

  • Heat a large skillet or griddle over medium heat. Add the bacon-wrapped hot dogs and cook, turning every couple minutes, until crisped and browned on all sides. Remove from the heat. When cool enough to handle, cut a slit lengthwise down the middle of each, without cutting completely through.
  • Raise heat to medium-high. Add two piles of about 1 cup shredded cheese onto the skillet and top each with a hotdog, slit-side down. Cook for 2 to 3 minutes until the cheese has completely melted and browned creating a cheese crust.
  • Meanwhile, open the buns but try not to separate the tops from the bottoms. Lightly toast the buns in the toaster or griddle. Spread a generous tablespoon of the horseradish mayonnaise onto each bun.
  • When bacon cheese hot links are ready, using a spatula, flip onto the bun, cheese side up. Top with a generous amount of the avocado relish, garnish with the pickled jalapeño slices and serve.

Notes

Hot dogs con Tocino, Queso y Aderezo de Aguacate

Avocado Crema

Posted on by Pati Jinich

Avocado Crema
Print Recipe
5 from 5 votes

Avocado Crema

Avocado Crema recipe from Pati's Mexican Table Season 5, Episode 6 "Ancient Yucatán with my Boys"
Prep Time3 mins
Cook Time5 mins
Total Time8 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, lime, mexican crema, pati's mexican table
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 ripe avocados halved, pitted and meat scooped out
  • 1/2 cup Mexican crema
  • 1 clove garlic
  • 1/4 cup freshly squeezed lime juice
  • 1/2 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Combine the avocado, crema, garlic, lime juice and salt in a blender or food processor and puree until smooth.

Notes

Crema de Aguacate

Chayote, Apple and Jícama Salad with Avocado and Pepita Dressing

Posted on by Pati Jinich

chayote apple jicama salad
Print Recipe
4.72 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 mins
Cook Time10 mins
Total Time20 mins
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 Jicama con Aderezo de Aguacate y Pepitas

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
4.5 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 mins
Cook Time25 mins
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
5 from 2 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 mins
Cook Time15 mins
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

Salsa Verde with Avocado and Queso Fresco

Posted on by Pati Jinich

salsa verde or tomatillo salsa
Print Recipe
5 from 5 votes

Salsa Verde with Avocado and Queso Fresco

Salsa Verde with Avocado and Queso Fresco recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, cilantro, corn tortillas, feta, garlic, queso fresco, Salsa, salsa verde, serrano chiles, tomatillos, tortilla chips
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 lb tomatillos husks removed and rinsed
  • 1 garlic clove
  • 1 or 2 chiles serranos can adjust for desired spiciness level
  • 1/2 cup cilantro leaves
  • 2 tbsp white onion roughly chopped
  • 1 1/2 tsp kosher or sea salt or to taste
  • 1/2 lb queso fresco diced or can use farmer’s cheese or mild feta instead
  • 1 ripe Mexican avocado halved, pitted and sliced or cut into chunks
  • Warm corn tortillas or tortilla chips

Instructions

  • Place tomatillos in a sauce pan and cover with water. Bring to a simmer and cook until the tomatillos are soft and mushy, but not coming apart, about 10 minutes.
  • Place the tomatillos, garlic, chiles serranos (add one by one to taste for spiciness desired and adjust the heat as you go), cilantro, onion and salt in the blender. Blend until smooth. You may also mash it all up in a molcajete.
  • Serve in a bowl or molcajete, along with the queso fresco and avocado slices. Offer warm corn tortillas or tortilla chips on the side.
  • This salsa may be used to spoon on top of thousands of things; including tacos, quesadillas, eggs in the morning, or grilled meats.

Notes

Salsa Verde con Aguacate y Queso Fresco

Avocado and Coconut Ice Cream

Posted on by Pati Jinich

Print Recipe
4.58 from 7 votes

Avocado and Coconut Ice Cream

Avocado and Coconut Ice Cream recipe from Pati's Mexican Table Season 1, Episode 3 “Avocado”
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: Mexican
Keyword: Avocado, coconut, coconut milk, ice cream, lime, pati's mexican table
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 cups coconut milk
  • 3/4 cups sugar or more to taste
  • 3 large ripe avocados halved, pitted, meat diced (about 3 cups)
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup dried shredded coconut or sweetened coconut flakes lightly toasted, optional for garnish, or toasted almonds, pine nuts or pistachios

Instructions

  • Pour the coconut milk in a sauce pan along with the sugar and place over medium heat. Stir, once the sugar dissolves, turn off heat. Cut the avocados in half, remove the pit and scoop the pulp out. Cut the pulp into chunks and place it in the blender or food processor. Add the coconut milk mixture and lime juice, and puree until completely smooth.
  • Process the avocado-coconut puree in you ice cream maker, according to the manufacturers instructions. Place in the freezer for a couple hours for firmer ice cream. If you don’t have an ice cream maker you can serve it as a cold mousse, or you can also freeze it and serve it as ice cream, but it will be a little less fluffy. But its still good!
  • Lightly toast the shredded coconut on a small saute pan set over medium-low heat, stirring constantly so it does not burn. It will take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove and set aside. Sprinkle over the ice cream.

Notes

Helado de Aguacate y Coco

Pepito: Steak & Avocado Sandwich

Posted on by Pati Jinich

pepito
Print Recipe
4.43 from 7 votes

Pepito: Steak & Avocado Sandwich

Pepito, or Steak & Avocado Sandwich, from Pati's Mexican Table Season 1, Episode 3 "Avocado"
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, flank steak, guacamole, Sandwich, steak, Torta
Servings: 4 to 6 generous tortas
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds flank steak
  • 3 tablespoons soy sauce
  • 1 teaspoon dijon mustard
  • 3 garlic cloves finely chopped or pressed
  • 1 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
  • Pinch kosher or sea salt
  • 2 tablespoons olive oil
  • 4 teleras, bolillos, petite baguettes or baguettes sliced into 3- to 4-inch pieces and cut in half
  • 6 ounces Monterey jack cheese muenster or mild cheddar
  • 1 cup gucamole see below
  • 1 cup refried beans store bought or homemade

For the Guacamole:

  • 2 ripe Mexican avocados halved, pit removed, meat scooped out and mashed
  • 3 scallions rinsed, tops removed, white and light green parts thinly sliced (about 2 tablespoons)
  • 2 tablespoons coarsely chopped cilantro leaves optional
  • 3 tablespoons jalapeño or serrano chile more or less to taste, minced (seeding is optional)
  • 2 tablespoons lime juice freshly squeezed
  • Kosher or sea salt to taste

Instructions

  • Marinate the flank steak with the soy sauce, olive oil, Dijon mustard, garlic, rosemary and black pepper. You may marinate it anywhere from 1/2 hour to overnight in the refrigerator. Remove the meat from the refrigerator and sprinkle with salt when you are ready to cook it.
  • Preheat the grill pan or grill at medium-high heat. Once it is hot, place the meat and let it cook anywhere from 4 to 5 minutes per side, depending on how well done you want the meat. You can drizzle any extra marinade right over the top of the meat while it cooks. For medium, its closer to 4 minutes per side, for over medium, closer to 5 minutes per side. Remove the meat from the heat and place it on a cutting board. Let it rest for 5 to 10 minutes, slightly covered. Thinly slice across the grain.
  • Preheat the oven to 350°F degrees.
  • Slice the baguettes, teleras or bolillos in half lengthwise and place in a baking sheet. Spread about 3 tablespoons of refried beans on the bottom half of each bread. Cover with about 3 to 4 tablespoons shredded cheese. Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes. Remove from the oven.
  • Top the pepitos with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of the guacamole. Place the tops on top! Eat while hot.

For the guacamole:

  • Gently mix guacamole ingredients in a bowl or molcajete and serve. It can be prepared up to 12 hours in advance if covered and stored in the refrigerator.

Notes

Pepito

Avocado Martini

Posted on by Pati Jinich

avocado martini
Print Recipe
4.67 from 3 votes

Avocado Martini

Avocado Martini recipe from Pati's Mexican Table Season 1, Episode 3 “Avocado”
Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Drinks
Cuisine: Mexican
Keyword: Avocado, Cajeta, cocktail, martini, pati's mexican table, Sweetened Condensed Milk, vermouth, vodka
Servings: 1 martini
Author: Pati Jinich

Ingredients

  • 2 oz vodka
  • 1/2 oz dry vermouth
  • 1/2 cup ripe pulp from a Mexican avocado
  • 2 tbsp Cajeta or dulce de leche
  • 2 tbsp sweetened condensed milk
  • 1/4 cup milk

Instructions

  • Pour all of the ingredients into a blender and puree until smooth. Pour into a cocktail shaker with ice. Shake it and strain into chilled martini glasses.

Notes

Martini de Aguacate

Avocado & Hearts of Palm Chop Chop Salad

Posted on by Pati Jinich

avocado hearts of palm chop chop salad
Print Recipe
4.34 from 6 votes

Avocado & Hearts of Palm Chop Chop Salad

Avocado & Hearts of Palm Chop Chop Salad recipe from Pati's Mexican Table Season 1, Episode 3 “Avocado”
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Keyword: apple cider vinegar, Avocado, Corn, hearts of palm, pati's mexican table, pepitas, pumpkin seeds, red onion, Tomatoes, vinaigrette
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 3 ripe Mexican avocados or about 2 pounds, pulp cut into large chunks
  • 14 oz, or about 1 1/3 cups, hearts of palm drained, rinsed and thickly sliced
  • 1 cup corn kernels from 2 large freshly cooked ears of corn or thawed and cooked from frozen
  • 1 tbsp red onion chopped
  • 6 oz cherry tomatoes or about 1 cup, whole or halved according to your preference
  • Vinaigrette dressing see below
  • 3 tbsp pumpkin seeds toasted

For the vinaigrette dressing:

  • 2 tsp apple cider vinegar
  • 1 tbsp lime juice
  • 1/4 tsp dried oregano
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp brown sugar
  • 2 tbsp olive oil
  • 2 tbsp safflower oil

Instructions

To make the vinaigrette:

  • Pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using.

To make the salad:

  • To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don’t burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl.
  • In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve.
  • The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.

Notes

Ensalada de Aguacate y Palmitos

Chunky Guacamole

Posted on by Pati Jinich

chunky guacamole
Print Recipe
4.56 from 9 votes

Chunky Guacamole

Chunky Guacamole recipe from Pati's Mexican Table Season 1, Episode 2 “Foods of the Mexican Revolution"
Prep Time10 mins
Total Time10 mins
Course: Antojos, Sauce
Cuisine: Mexican
Keyword: Avocado, cilantro, guacamole, jalapeno, onion, pati's mexican table, serrano chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ripe Mexican avocados halved, pitted and pulp cut into chunks or roughly mashed
  • 3 tbsp white onion finely chopped
  • 1 chile serrano or jalapeño or to taste, minced (seeding is optional)
  • 2 tbsp cilantro leaves roughly chopped
  • 3 tbsp fresh squeezed lime juice
  • 1 tsp salt more or less to taste

Instructions

  • Mix all the ingredients in a bowl and serve!

Notes

Guacamole en Trozos

Everyday Green Salad

Posted on by Pati Jinich

Everyday Green Salad
Print Recipe
4.17 from 6 votes

Everyday Green Salad

Everyday Green Salad recipe from Pati's Mexican Table Season 2, Episode 10 “Lip-Smacking Mexican Meal”
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, carrots, cucumber, mustard, pati's mexican table, red onion, salad, Tomatoes, vinaigrette, vinegar
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 1/3 cup white distilled vinegar
  • 1/3 cup vegetable oil
  • 1/3 cup olive oil
  • 1/2 teaspoon dijon mustard
  • 1 garlic clove minced
  • 1/3 cup red onion thinly sliced
  • 1 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/2 teaspoon granulated sugar or to taste

For the salad:

  • 1 head butter lettuce or red leaf lettuce
  • 4 carrots or 3/4 lb, peeled, thinly sliced
  • 1 large cucumber or 3/4 lb, peeled, seeded, sliced
  • 2 ripe tomatoes or 3/4 lb, quartered, seeded, sliced
  • 1 large ripe Mexican avocado halved, pitted, sliced

Instructions

  • In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, onion, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.
  • Place the lettuce, carrots, cucumber and tomato in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it.
  • Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.

Notes

Ensalada de todos los dí­as

Chicken Flautas

Posted on by Pati Jinich

Pati Jinich Chicken Flautas recipe
Print Recipe
5 from 7 votes

Chicken Flautas

Chicken Flautas recipe from Pati's Mexican Table Season 2, Episode 5 “Mexican-Style Kids’ Party”
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, corn tortillas, guacamole, lettuce, mexican crema, pati's mexican table, queso fresco, Tomatoes
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 16 corn tortillas
  • 2 cups cooked and shredded chicken
  • Vegetable oil for frying
  • 1 cup Mexican cream
  • 1 cup salsa of your choice
  • 1 head romaine lettuce sliced
  • 1 cup queso fresco crumbled
  • Serve with guacamole or salsa verde

Instructions

  • In a deep skillet, preheat 1 inch deep of oil to 350 degrees, set over medium heat. Or you can also test if the oil is ready for frying the flautas, by dipping a flauta or tortilla to see if the oil actively bubbles around it.
  • Place a comal or a dry skillet over medium heat until hot, then heat the tortillas on the comal for about 30 seconds per side; this will prevent them from breaking when rolling them into flautas.
  • Place 1 to 2 tablespoons of shredded chicken on each tortilla and roll them tightly. They should be thin, not chubby rolls. You can insert wooden toothpicks through 2 to 3 flautas at a time, so they will fry evenly and hold their shape.
  • Once the oil is hot, gently dip the flautas in it. Fry them until they have crisped and turned golden, about 2 to 3 minutes. Flip them over so they will brown evenly, for another minute. Remove the flautas from the oil and put them on a plate or tray lined with paper towels.
  • Alternatively, you may want to toast the flautas on a comal or bake in the oven lightly brushed with oil at 375, for 15 to 20 minutes.
  • Arrange them on a serving platter and garnish with lettuce, cheese, Mexican cream and salsa, or let your guests tailor to their taste.

Notes

Flautas de pollo

Ham and Cheese Torta Sandwiches

Posted on by Pati Jinich

ham and cheese torta
Print Recipe
4.67 from 6 votes

Ham and Cheese Torta Sandwiches

Ham and Cheese Torta Sandwiches recipe from Pati's Mexican Table Season 2, Episode 2 “School Lunch with a Mexican Twist”
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, bolillo, cheese, chicken, ham, mexican crema, mozzarella, Oaxaca cheese, pati's mexican table, Pickled Jalapeños, queso fresco, refried beans, Sandwich, telera, Tomato, Torta, turkey
Servings: 2 sandwiches
Author: Pati Jinich

Ingredients

  • 2 Mexican bolillo or telera rolls or small baguettes
  • 1/2 cup refried beans
  • 1/2 ripe Mexican avocado scooped and sliced
  • 4 slices Mexican queso fresco Oaxaca or Mozzarella
  • 4 to 6 slices ham, turkey or cooked chicken
  • 1 tomato sliced and seeded
  • A couple of thin slices of onion optional
  • Pickled jalapeño peppers to taste optional
  • Salt to taste optional
  • 2 tablespoons Mexican style cream optional

Instructions

  • Slice the rolls in half lengthwise. If they’re not fresh, toast them slightly for a few minutes. On one side, spread a tablespoon of refried beans; on the other, mash 1/4 of an avocado with a fork.
  • Top the bottom half of the bread with a few slices of cheese, 2 or 3 slices of ham or cold cuts of your choice, it may also be shredded chicken or meat, and a couple of slices of tomato.
  • Drizzle a tablespoon of Mexican-style cream and crown your package with as many pickled jalapeños as you wish. Sprinkle a bit of salt on top.
  • Place the top half of the roll on the sandwich and slice the torta horizontally. Eat it or wrap it up so that it can travel along with you.

Notes

Tortas de jamón y queso

Enchiladas in Red Tomato Sauce

Posted on by Pati Jinich

Print Recipe
4.67 from 6 votes

Enchiladas in Red Tomato Sauce

Enchiladas in Red Tomato Sauce recipe from Pati's Mexican Table Season 2, Episode 1 “Classic Mexican Food Battles”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: cheese, corn tortillas, cotija cheese, Enchilada, garlic, jalapeno, mexican crema, onion, pati's mexican table, queso fresco, salsa roja, serrano chiles, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the sauce:

  • 1 pound ripe tomatoes
  • 1 garlic clove skin on
  • 1 1/4"-thick thick slice white onion about 1 ounce
  • 1 jalapeño or serrano chile or to taste
  • 3/4 teaspoon kosher or sea salt or to taste

For the enchiladas:

  • Oil for frying the tortillas optional
  • 12 corn tortillas
  • 1/2 cup Mexican cream
  • 1/2 cup queso fresco or cotija crumbled
  • 1/3 cup white onion chopped
  • Ripe Mexican avocado halved, scooped, sliced (optional garnish)

Instructions

  • Place the tomatoes, garlic, onions, and chile on a medium baking dish, roasting pan or ovenproof skillet. Place them under a hot broiler and char the ingredients for about 9 to 10 minutes, turning them halfway through as the pieces brown thoroughly. The tomatoes’ skin should be charred, wrinkled, and the juices begin to run. The chile and onions should be softened and nicely charred; the papery husk of the garlic should be burned and the clove softened inside.
  • Remove the skin from the garlic clove and discard. Place the garlic in the blender along with the tomatoes, onion, and chile (start with half chile first, adding the other half or more if you feel you want more heat later), and the salt. Purée until smooth, set aside.
  • In a large sauté pan, over medium heat, add enough oil to reach 1/2-inch deep; let it heat for about 3 minutes. Gently glide each tortilla through the oil, one by one, for about 15 seconds on each side, so that they soften and become resilient. You should be able to fold them without breaking them. Transfer the tortillas to a paper towel-covered plate. Alternately, you can lightly toast them on an already hot comal or skillet set over medium heat, for about 20 seconds per side.
  • Glide the tortillas through the salsa. Fold and then cover, generously, with more of the red sauce. Sprinkle with the crumbled cheese, the cream, and the chopped onion.

Notes

Enchiladas en Salsa Roja

Rosura Salad

Posted on by Pati Jinich

rosura salad
Print Recipe
4.5 from 2 votes

Rosura Salad

This award winning recipe, adapted from caterer Marí­a Dolores Torres Izabal is festive and colorful. You can prepare all the ingredients ahead of time and assemble right before serving.
Prep Time45 mins
Cook Time0 mins
Total Time45 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, beets, Jicama, red cabbage, Rosura, salad, Spinach, vinaigrette
Servings: 12 servings
Author: Pati Jinich

Ingredients

Vinaigrette:

  • 1/4 cup tarragon vinegar
  • 1 garlic clove pressed or finely chopped
  • 2 tablespoons finely chopped white onion
  • 1 tablespoon kosher or sea salt
  • 1 teaspoon sugar
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil

Avocado dressing:

  • 1 cup milk
  • 1 garlic clove
  • 2 tablespoons fresh lime juice
  • 1 cup Mexican crema
  • 2 ripe avocados
  • 1 tablespoon kosher or sea salt or to taste
  • 1 tablespoon finely chopped chives

To serve:

  • 5 cups (or about 1 pound) thinly sliced red cabbage
  • 3 cups peeled and shredded raw beets from about 2 beets
  • 5 cups (or about 8 ounces) spinach rinsed and thinly sliced
  • 5 cups jícama peeled and cut into small sticks (from about 1 jícama)
  • 1/4 of a white onion thinly sliced
  • 3 ounces candied pineapple or other candied fruit
  • 1 cup croutons
  • 1/2 cup lightly toasted sesame seeds

Instructions

For the vinaigrette:

  • Add the vinegar, garlic, chopped onion, salt, and sugar to a small bowl, then whisk in the oils to emulsify.

For the avocado dressing:

  • Place milk and garlic in a blender and puree. Add the lime juice, crema, avocados and salt to taste and blend until smooth. Pour avocado dressing in a bowl and stir in the chives. 

To serve:

  • Combine the cabbage, beets, spinach, jícama, onion and dried pineapple or dried fruit in a salad bowl. 
  • Lightly dress the salad with some of the vinaigrette. Place the salad on the table and leave the avocado dressing, croutons and toasted sesame seeds on the side for people to add as they please.  

Notes

Adapted from Marí­a Dolores Torres Izabal

A Crazy Good Dip

Posted on by Pati Jinich

It comes in handy to have a couple of lick-your-bowl-clean dips under your sleeve. That way when you know you are going to entertain a large crowd, or a small crowd of big eaters like the ones who live under my roof, you can whip up one of them fast while you figure out the rest of the meal.

This one has become a big hit at home. It combines ripe and mashed smooth avocado with a creamy and very tangy base of goat cheese. It is then beefed up with a generous amount of tasty crisp bacon bites and a judicious amount of jalapeño and shallots. On top of the dip you can drizzle a bit of rich sesame oil and sesame seeds. Continue reading “A Crazy Good Dip”

Sandwich Rollups

Posted on by Pati Jinich

sandwich rollups pati jinich
Print Recipe
4 from 4 votes

Sandwich Rollups

Sandwich Rollups recipe from Pati's Mexican Table Season 4, Episode 13 “Backyard Picnic”
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Avocado, bread, chipotles in adobo, ham, Monterrey Jack cheese, Muenster cheese, pati's mexican table, Sandwich, turkey
Servings: 4 whole rollups, 8 halves
Author: Pati Jinich

Ingredients

  • 1 ripe Mexican avocado halved, pitted, meat scooped out, diced and mashed in a bowl
  • 1 teaspoon mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon adobo sauce from chipotles in adobo sauce optional, or more to taste
  • 4 sandwich bread slices whole wheat or white
  • 4 thin slices ham or turkey
  • 4 slices Muenster or Monterey Jack cheese

Instructions

  • In a bowl, mash the avocado and mix with the mayonnaise, mustard and adobo sauce until completely smooth and combined.
  • To assemble the sandwich rolls: With a rolling pin, roll out each sandwich bread slice until completely flattened. Leaving at least 1 inch around the edges of the bread, spread on a generous tablespoon of the avocado mixture and top with a slice of ham and cheese. Roll up the sandwich and pat to flatten a bit with your hand once you are done. With a sharp knife, cut off the ends of the sandwich roll (less than 1/4-inch) and cut the sandwich roll in half, diagonally.
  • If sending them to school, pack as is and lay flat on their side.
  • If you are eating them at home, you can place them in the toaster oven for 2 to 3 minutes and stand them up on the cut flat side.

Notes

Rollitos de Sandwich

Boston Lettuce Salad with Avocado Dressing

Posted on by Pati Jinich
Print Recipe
4.17 from 6 votes

Boston Lettuce Salad with Avocado Dressing

Boston Lettuce Salad with Avocado Dressing recipe from Pati's Mexican Table Season 4, Episode 10 “Modern Mexico"
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, boston lettuce, garlic, lime, mexican crema, pati’s mexican table, pineapple, pumpkin seeds
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ripe Mexican avocados halved, pitted and meat scooped out
  • 1/2 cup milk
  • 1/2 cup Mexican crema Latin-style cream, crème fraîche, or sour cream
  • 1 garlic clove
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher or coarse sea salt or more to taste
  • 2 heads boston lettuce leaves separated, washed, dried, and torn into pieces
  • 1/2 cup chopped candied pineapple or other candied fruits like papaya or mango
  • 1/2 cup spicy pumpkin seeds recipe below

Instructions

  • Combine the avocado, milk, cream, garlic, lime juice and salt in a blender or food processor and puree until smooth.
  • Place the lettuce in a generous-sized serving bowl, and toss with the dressing until the leaves are lightly coated. Sprinkle with the pineapple and pumpkin seeds and serve.

Notes

Ensalada con Aderezo de Aguacate
Spiced Up Pumpkin Seeds
Print Recipe
4.75 from 4 votes

Spiced Up Pumpkin Seeds

One of my favorite ways to eat Pepitas is hulled, toasted or lightly fried and tossed with ground dried chile piquín, salt and sugar. It takes five minutes to make this tasty crunchy nibble.
Prep Time0 mins
Cook Time5 mins
Total Time5 mins
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: chile piquín, pepitas, pumpkin seeds, snack, spiced
Servings: 1 1/2 cups of pepitas
Author: Pati Jinich

Ingredients

  • 1 1/2 cup hulled raw pumpkin seeds
  • 1 tablespoon corn, safflower or vegetable oil
  • 1 teaspoon ground chile piquín or ground Mexican chile, more or less to taste
  • 1 1/2 teaspoon kosher or coarse sea salt more or less to taste
  • 1 1/2 teaspoon sugar more or less to taste

Instructions

  • Heat the oil in a saute pan over medium heat. Once it is hot but not smoking add the pumpkin seeds. Saute, stirring often, for about 4 to 5 minutes, they will have begun making popping sounds and some of them will begin gaining a nice tanned brown color.
  • Transfer to a mixing bowl with a slotted spoon, leaving the remains of the oil behind in the pan. Sprinkle with the ground chile, salt and sugar and toss to coat. As they cool down, they will dry up and become crunchier. Eat or store covered with a lid. They will keep for about a week, if you don’t finish them before then.

Notes

Pepitas

Salmon, Bacon and Avocado Sandwich

Posted on by Pati Jinich

Salmon Bacon and Avocado Sandwich
Print Recipe
4.84 from 6 votes

Salmon, Bacon and Avocado Sandwich

Salmon, Bacon and Avocado Sandwich recipe from Pati's Mexican Table Season 4, Episode 9 “Sami’s Big Day”
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, bacon, chipotles in adobo, fish, honey, lime, maple syrup, mustard, pati's mexican table, salmon, Sandwich
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 4 tablespoons freshly squeezed lime juice divided
  • 5 tablespoons olive oil divided, plus more to grease dish
  • 1/4 teaspoon dijon mustard
  • 1 teaspoon agave or maple syrup or honey
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper divided, or to taste
  • 1/4 red onion slivered or thinly sliced
  • 3 tablespoons adobo sauce from chipotle chiles in adobo
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves pressed or finely chopped
  • 3 8-ounce salmon fillets
  • 12 slices bacon
  • 3 cups baby greens
  • 12 slices of whole-wheat sandwich bread
  • 1 large ripe Mexican avocado halved, pitted, meat scooped out and sliced

Instructions

  • Preheat oven to 400°F.
  • In a medium mixing bowl, whisk together 2 tablespoons freshly squeezed lime juice, 3 tablespoons olive oil, Dijon mustard, agave syrup, 1/4 teaspoon salt and 1/4 teaspoon pepper. Incorporate the onion, mix, and let it sit so it will pickle or macerate while the rest of the ingredients are prepared.
  • In another medium mixing bowl, combine the adobo sauce from chipotle chiles in adobo, 2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, cumin, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper until well mixed. Taste for salt and add more if need be.
  • Brush a baking dish with olive oil, place the salmon on it, and pour the chipotle sauce over it, spreading it throughout. Bake anywhere from 12 to 15 minutes, depending on thickness of the fish, until the salmon is cooked through, yet still very moist. Remove from the oven and cut into 2 equal pieces.
  • On a large skillet or grill pan set over medium heat, cook the bacon for 3 to 4 minutes per side, until crisp and browned. Transfer to a plate lined with a paper towel.
  • When ready to make the sandwiches, mix the vinaigrette with the red onion and incorporate the baby greens, toss well. Toast the bread. On each bottom slice, place a cooked salmon filet, top with a couple bacon slices broken in half, a serving of a baby greens, 2 to 3 avocado slices, and the top bread layer to finish making the sandwich.

Notes

Sandwich de Salmón, Tocino y Aguacate

Pico de Guac

Posted on by Pati Jinich

pico de guacamole pati jinich
Print Recipe
4.75 from 8 votes

Pico de Guac

Pico de Guac recipe from Pati's Mexican Table Season 4, Episode 7 “Cooking with the Fans”
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Sauce, Side Dish
Cuisine: Mexican
Keyword: Avocado, celery, cilantro, cucumber, green apple, guacamole, jalapeno, lime, onion, Pico de Gallo, serrano chiles, tomatillos
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 cucumber peeled, seeded and diced (about 1 pound)
  • 4 tomatillos husked, thoroughly rinsed, diced (about 1/2 pound)
  • 1 tart green apple, such as Granny Smith rinsed, diced (about 1/2 pound)
  • 2 celery sticks thoroughly rinsed, cleaned off strings, thinly sliced
  • 1/2 cup diced red onion
  • 1 to 2 jalapeño or serrano chiles or to taste, seeding optional, minced
  • 1/2 cup chopped cilantro leaves and upper part of stems
  • 1/2 cup freshly squeezed lime juice
  • 3 tablespoons olive oil
  • 2 teaspoons kosher or coarse sea salt or to taste
  • 3 ripe Mexican avocados halved, pitted, meat scooped out and diced

Instructions

  • In a large mixing bowl, combine all ingredients except the avocados and mix well. When it is all thoroughly combined, incorporate the avocados and gently mix. Serve immediately or you may cover and chill until ready to serve.

Notes

Pico de Guacamole

Mango Guacamole with Grilled Tortilla Wedges

Posted on by Pati Jinich

mango guacamole
Print Recipe
5 from 5 votes

Mango Guacamole with Grilled Tortilla Wedges

Mango Guacamole with Grilled Tortilla Wedges recipe from Pati's Mexican Table Season 3, Episode 12 “Girls Just Wanna Have Fun”
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Avocado, cilantro, corn tortillas, flour tortillas, guacamole, jalapeno, lime, mango, onion, serrano chiles, tortilla chips
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ripe Mexican avocados halved, pitted, meat scooped out and roughly mashed or diced
  • 1 cup fresh ripe mango peeled and diced
  • 3 tablespoons chopped white onion
  • 2 tablespoons coarsely chopped cilantro leaves
  • 2 tablespoons finely chopped jalapeño or serrano chile seeded optional, or to taste
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon kosher or coarse sea salt or to taste
  • Corn or flour tortillas cut into wedges and grilled

Instructions

  • Gently mix the avocado, mango, onion, cilantro, chile, lime juice and salt in a bowl, or mash in a molcajete. Serve with grilled tortilla wedges.

Notes

Guacamole de Mango

Papas Rellenas with Avocado Sauce

Posted on by Pati Jinich

papa rellenas with avocado sauce
Print Recipe
4.58 from 7 votes

Papas Rellenas with Avocado Sauce

Papas Rellenas with Avocado Sauce recipe from Pati's Mexican Table Season 3, Episode 9 “Pot Luck Party”
Prep Time3 hrs 40 mins
Cook Time4 mins
Total Time3 hrs 44 mins
Course: Antojos
Cuisine: Mexican
Keyword: Avocado, cumin, fried, ground beef, jalapeno, lime, olives, onion, pati's mexican table, pimento chiles, potatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups diced white onion
  • 1 small jar of pimento chiles
  • 2 cups seeded and finely chopped green pepper
  • 2 tablespoons olive oil for sauteing
  • 4 cloves garlic minced
  • 2 pounds ground beef
  • 3 large Roma tomatoes peeled, seeded and chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 cup chopped green olives
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 4 large potatoes peeled and quartered
  • 1 tablespoon warm milk
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 eggs beaten with 1 tablespoon water
  • 1 cup plain bread crumbs
  • 1/4 cup all-purpose flour
  • vegetable oil for frying

For the avocado sauce:

  • 2 ripe Mexican avocados
  • Freshly squeezed juice from 4 limes just over 1/2 cup lime juice
  • 1 medium bunch of cilantro leaves and upper stems, roughly chopped
  • 2 jalapeño chiles seeded
  • 3 garlic cloves crushed
  • 1/2 cup olive oil
  • 1 teaspoon ground cumin
  • kosher or coarse sea salt to taste

Instructions

To make the Cuban picadillo:

  • Heat olive oil in in a large skillet over medium-high heat. Add the onion, pimento chiles and green pepper and sauté for about 5 minutes, until the onion has softened. Add the garlic and ground beef to the pan, stirring to break up the meat and combine it with the onion and peppers, and cook until the meat has browned, about 5 to 7 minutes. Add the tomatoes, cumin and oregano to the pan, stir to combine and reduce heat to low. Cover and simmer for 12 to 15 minutes to thicken. Stir in the olives and simmer 5 minutes longer. Season with salt and pepper to taste.

To make the papas rellenas:

  • Place the quartered potatoes in a large saucepan and add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are soft, then drain. Mash the potatoes with the salt and warm milk, and let cool enough to handle.
  • Grab a handful of the mashed potato mixture and form into a little “bowl” in your hand. Fill the “bowl” with some of the Cuban picadillo and cover with more of the mashed potato mixture - forming a ball about the size of a small baseball. Repeat until all the mashed potato mixture is used up.
  • Combine the bread crumbs and flour on a plate. In a small bowl, beat the egg with 1 tablespoon of water.
  • Dip a ball into the beaten egg and roll to coat, then roll in the flour and bread crumb mixture until lightly covered. Dip the same ball, again, into the egg and roll a second time in the flour and bread crumb mixture to coat thoroughly. Repeat with each ball.
  • Refrigerate the balls for about 3 hours.
  • Add enough vegetable oil to a heavy skillet to come about halfway up the potato balls and heat over medium-high heat until hot, but not smoking, about 2 to 3 minutes. Carefully place as many balls into the oil as possible without crowding the pan, working in batches if need be. Fry the balls for about 2 minutes or until the submerged half is golden brown, turn the balls and cook another 2 minutes until golden brown. Remove the balls from the pan and set them on a paper-towel-covered plate or wire rack. Serve hot with avocado sauce on the side.

To make the avocado sauce:

  • Place the avocado, lime juice, cilantro, jalapeño chiles, garlic cloves, olive oil and cumin and puree until smooth. Season with salt, to taste.

Notes

Papas Rellenas con Salsa de Aguacate, Recipe courtesy Sabrina Soto

Raw Salsa Verde with Avocado

Posted on by Pati Jinich

salsa verde or tomatillo salsa
Print Recipe
4.5 from 6 votes

Raw Salsa Verde with Avocado

Raw Salsa Verde with Avocado recipe from Pati's Mexican Table Season 3, Episode 5 “Family Fiesta”
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, cilantro, jalapeno, onion, pati's mexican table, Salsa, serrano chiles, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husks removed, rinsed and halved
  • 1 ripe Mexican avocado halved, pitted, meat scooped out
  • 2 tablespoons coarsely chopped white onion
  • 1/4 cup coarsely chopped cilantro leaves and top part of stems
  • 1 jalapeño or serrano chile
  • 3/4 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Combine the tomatillos, avocado, onion, cilantro, chile (you can add half of the chile first, and add more if you want more heat…) and salt in a blender or food processor. Puree until smooth.

Notes

Salsa Verde Cruda con Aguacate

A National Public Television Series and an Avocado Chop Chop Salad: Take a Peek!

Posted on by patiadmin

I’ve been wanting to write this post for days. Every time I try, it feels like hundreds of flowers bloom in my head, clouding my thoughts. My tongue gets tied too. Which is not common. I usually don’t hesitate to express my thoughts.

So, pushing aside the flowers and the thing with the tongue…

Dearest friends, here’s the news: if you like Mexican food, if you like Public Television, if you like my approach to cooking, then… I hope you’ll like to hear that Pati’s Mexican Table is premiering on National Public Television, this spring.

I can tell you so many things about how the series came together and why I am so passionate about it. It’s been a fascinating journey: radically switching careers, launching the Culinary Program at the Institute, starting the blog, and now, embarking on the TV series.

What a wild zigzag. But with each turn I’ve confirmed that I want to keep on sharing and exploring Mexican food and all that surrounds it for as long as I can.

Avocado Chop Chop Salad 1

It pleases me to no end to watch my students devour the food at the Institute’s events, and more so when they write to say they’ve made the recipes at home. I love the stories you’ve shared in the blog’s comments and your requests for different cravings. I try to give you the most reliable recipe for that special cookie, dish, soup, or drink that brings you good memories or that you’ve been dying to try. Your filled and happy tummies, stories and requests, fuel my appetite to cook and share more.

See… there is a side of Mexican cuisine that is yet to be fully savored and appreciated: home-style Mexican food.  And for that, thankfully, many preconceptions become broken.

Take this Avocado, Tomato, Corn and Hearts of Palm Chop Chop Salad. One of the first recipes I thought of including in the series.

Avocado Chop Chop Salad 2

The buttery and luxurious Mexican avocados, the plump and fresh tomatoes, the sweet and crunchy corn, are all native Mexican ingredients. The hearts of palm are not, but its an ingredient that has been popular in Mexican kitchens for ages. Called palmitos, or little palm trees, when I was growing up in Mexico city, my grandmother and mother used to pair Palmitos and avocado for special occasions, just like many restaurants do.

See the mix! It is colorful, it is fresh, it is wholesome. Not many adjectives given to Mexican food outside of Mexico.

This salad is not laborious, as many consider good Mexican food to be. Ingredients here have to be simply, roughly chopped. Just like that!

Avocado Chop Chop Salad 3

The vinaigrette has crisp and clear ingredients: olive and safflower oils, the always straight forward apple cider vinegar, the lively fresh squeezed lime juice, salt, pepper, oregano (commonly used to season Mexican food, though not that well known) and brown sugar to help all of those flavors shine.

Simple, but layered flavors that feel so smooth when you take a bite.

And no. This salad isn’t spicy. Though I am wild about fresh and dried chiles, like most Mexicans (we need them! we do! there is sooo much one can do with each different kind!), and they are a staple in Mexican cooking (you will see some of my favorite ones in the series…) not all Mexican food is spicy nor has chiles.

What gives this salad a bit of pungency is a bit of chopped red onion.

Avocado Chop Chop Salad 4

There is nothing here battered or fried. Nor is this salad stuffed inside a giant tortilla with a gazillion other ingredients (OK, my boys do like U.S.-style burritos and I have come to appreciate them, but we also love Mexican-style ones… which I share in one of the show’s episodes).

Avocado Chop Chop Salad 5

What tops the salad, and gives it a healthy, crunchy and lightly nutty flavored bite are the toasted pumpkin seeds. An ingredient that since long before the time of the Aztecs, has been the base of moles, stews, sauces and pastes. They are used for all that, and for this too.

Avocado Chop Chop Salad 6

So of course I will share traditional dishes that have been passed down in families for generations, the pepitos, the soups, the tacos, the stews, the salsas, the practical moles, the flans and the panes dulces. But I will also share some of the modern spins made within the genuine boundaries of Mexican cooking: so you can explore along with me, a cuisine that keeps on evolving, inside and outside of Mexico.

Avocado Chop Chop Salad 7

So tune in!! And please, keep on sharing what you like and what you don’t, and mostly: send me your requests, I will try to keep on honoring them all.

p.s. The series premieres on WETA TV 26 Saturday April 2nd at 11:30 am in DC/MD/VA. Check your local public television station for their schedule this Spring!

Print Recipe
5 from 3 votes

Avocado and Hearts of Palm Chop Chop Salad

The buttery and luxurious Mexican avocados, the plump and fre