Cheese & Dairy

Ham and Cheese Sincronizadas with Flour Tortillas

Posted on by Pati Jinich
Ham and Cheese Sincronizadas with Flour Tortillas
Print Recipe
5 from 3 votes

Ham and Cheese Sincronizadas with Flour Tortillas

Ham and Cheese Sincronizadas with Flour Tortillas recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”
Prep Time5 minutes
Cook Time10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, Chihuahua cheese, flour tortillas, ham, Monterrey Jack cheese, Muenster cheese, Oaxaca cheese, pati's mexican table, Quesadilla, sincronizadas, turkey
Servings: 6 sincronizadas
Author: Pati Jinich

Ingredients

  • 12 Flour tortillas
  • safflower or corn oil optional
  • 8 oz Chihuahua Oaxaca, Monterey Jack, Muenster, or melty cheese of your choice
  • 6 to 12 thin slices ham or turkey
  • Mexican avocado slices optional
  • Salsa of your choice

Instructions

  • Heat a non-stick sauté pan or a comal over medium heat. Place a couple flour tortillas, many as will fit in the pan or comal, top with a generous amount of shredded cheese and one or two slices of ham or turkey. Cover with a second flour tortilla.
  • Heat until the flour tortillas in the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip them to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters.
  • Serve with a salsa of your choice and slices of ripe avocado on the side.

Notes

Sincronizadas de Jamon con Queso

Creamy Poblano Soup

Posted on by Pati Jinich
creamy poblano soup
Print Recipe
4.46 from 11 votes

Creamy Poblano Soup

Creamy Poblano Soup recipe from Pati's Mexican Table Season 2, Episode 11 “Puebla: Food From a Colonial Jewel”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken broth, Corn, onion, pati's mexican table, poblanos, queso fresco
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 2 cups white onion chopped
  • 5 to 6 poblano peppers roasted, sweated, peeled, seeded and diced
  • 2 cups corn kernels fresh or thawed
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • Freshly ground pepper to taste
  • 3 cups chicken broth
  • 1 cup milk
  • Queso fresco, crumbled optional

Instructions

  • Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.
  • Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
  • Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.
  • Reduce the heat to low, wait for about a minute, and gently pour in the milk. Heat the soup through, for about 6 to 8 minutes, and serve. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

Notes

Crema Poblana

Squash Blossom Quesadillas

Posted on by Pati Jinich
squash blossom quesadillas
Print Recipe
4.50 from 4 votes

Squash Blossom Quesadillas

Squash Blossom Quesadillas recipe from Pati's Mexican Table Season 2, Episode 9 "Xochimilco: Cooking with Flowers"
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Antojos, Appetizer, Main Course
Cuisine: Mexican
Keyword: cheese, Chiles, Mexico City, Oaxaca, Poblano, Quesadilla, queso, squash blossom
Servings: 12 quesadillas
Author: Pati Jinich

Ingredients

  • 2 poblano chiles charred, peeled, seeded and diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon safflower or corn oil
  • 1/4 cup white onion chopped
  • 1 teaspoon garlic finely chopped
  • 12 ounces fresh squash blossoms rinsed, dried and chopped (about 8 cups)
  • 1 teaspoon kosher or sea salt or to taste
  • 8 ounces Oaxaca or mozzarella cheese shredded
  • 2 cups instant Maseca corn masa flour if making fresh masa tortillas, or substitute 1 package store-bought corn tortillas
  • 1 3/4 cups water for the masa, if making fresh masa tortillas

Instructions

To Prepare Filling:

  • Place the poblano chiles on a tray under the broiler, directly on the grill, or directly on the open flame or on a comal or skillet set over medium heat. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes, until they are charred and blistered all over. Transfer them to a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Working under a thin stream of cold water, peel off their skin; make a slit down the sides to remove and discard the seeds and veins, then remove and discard the stem. Cut them into 1/2-inch-wide strips or squares.
  • Add butter and oil in a medium sauté pan over medium heat. When the butter is bubbling, add the onion and garlic and cook until softened and fragrant, for about 3 to 4 minutes. Add the prepared poblano chiles, then the squash blossoms and salt. Cook for about 5 minutes, stirring often, until the blossoms exude their juices and the mixture begins to dry out. Remove from the heat.

If Using Fresh Corn Masa:

  • Mix Maseca or instant corn dough masa with the water and knead for a few minutes until soft. Make 1-inch balls and flatten between plastic rounds on a tortilla press.
  • Place 1 tablespoon of the cheese and 2 tablespoons of the filling at the center of the dough disk and, leaving it on the plastic round of the tortilla press, fold it over and press to seal the edges. Repeat to form the rest of the quesadillas, using all the dough and filling.
  • In a deep and large skillet, add enough oil so that it’s at least ¾-inch deep; heat over medium heat. Once the oil is hot, about 3 to 4 minutes later, add a few quesadillas at a time to the hot oil, making sure not to crowd the skillet. Cook for 2 to 4 minutes per side, or until golden brown and crisp. Transfer, with a slotted spoon, to a paper towel-lined platter to drain. Serve hot, with the salsa of your choice.

If Using Store-Bought Tortillas:

  • If using pre-made corn tortillas, add the cheese and filling to the center of the tortilla. Place on an already hot comal, griddle or skillet, and let them cook until the cheese has melted and the tortilla has begun to lightly crisp, about 2 to 3 minutes per side.

Notes

Quesadillas de Flor de Calabaza

Coffee Flan with Tequila Whipped Cream

Posted on by Pati Jinich
coffee flan
Print Recipe
4.67 from 6 votes

Coffee Flan with Tequila Whipped Cream

Coffee Flan with Tequila Whipped Cream recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time10 minutes
Cook Time48 minutes
Total Time58 minutes
Course: Dessert
Cuisine: Mexican
Keyword: coffee, flan, mexican vanilla, pati's mexican table, Sweetened Condensed Milk, tequila, whipped cream
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the flan:

  • 1 cup sugar
  • 1 14oz can sweetened condensed milk
  • 1 12oz can evaporated milk
  • 1 cup whole milk
  • 6 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons Mexican instant coffee dissolved in 2 tablespoons boiling water

For the whipped cream:

  • 1 1/2 cups cold heavy cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons white or silver tequila

Instructions

To prepare the flan:

  • In a heavy medium saucepan, cook the sugar over medium heat, stirring frequently, until melted and golden brown, 6 to 8 minutes. Quickly pour the caramelized sugar syrup into individual molds. Set aside. Preheat the oven to 350 degrees.
  • Place all three milks, the eggs, vanilla and coffee in a blender. Mix until completely blended and smooth. Pour into the caramel-lined molds or ramekins. Set the molds into a larger baking dish or pan. Carefully pour boiling water (it is very important that the water already be very hot) into the larger holding pan up to at least half the height of the molds. Place on the middle rack of the oven.
  • Bake, uncovered, about 40 minutes, or until the center comes out moist but clean. Remove the individual molds from the water bath and let them cool completely. Refrigerate the molds, covered with plastic.
  • To serve, run a thin knife around the edge of the pan between the custard and the pan. Invert the flans onto plates to unmold them. Carefully lift up the molds to allow the syrup to run over the flan.

To prepare the whipped cream:

  • Whip the cold cream in the bowl of an electric mixer. When it starts to hold peaks, add the confectioners’ sugar, vanilla, and tequila. Continue to whip until it forms stiff peaks. Serve flan with a generous dollop of whipped cream; serve cold.

Notes

Flan de Café con Crema Batida al Tequila

Mexican French Toast Rolls

Posted on by Pati Jinich
Mexican French toast rolls
Print Recipe
5 from 4 votes

Mexican French Toast Rolls

Mexican French Toast Rolls recipe from Pati's Mexican Table Season 2, Episode 7 “Family-Style Breakfast”
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: Cajeta, cinnamon, Dulce de Leche, french toast, nutella, pati's mexican table
Servings: 8 French toast rolls
Author: Pati Jinich

Ingredients

  • 8 slices white or wheat sandwich bread
  • Cajeta dulce de leche, nutella, almond or peanut butter, or any preserves
  • 1 egg
  • 1/2 cup milk
  • 1/8 teaspoon vanilla extract
  • Pinch kosher or sea salt
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter

Instructions

  • Trim the crust from the bread. Flatten the slices slightly with a rolling pin. In the center of each bread slice, add about 1 teaspoon of the filling of your choice and spread.
  • Roll the bread like a cigar or a rolled taco; set aside until you finish all of the slices.
  • In a bowl mix the egg, the cup of milk, vanilla, and salt, and whisk until well combined. In another bowl, mix the sugar with the cinnamon.
  • Set a skillet over medium heat. Once hot, add a tablespoon of butter.
  • Soak the bread rolls in the milk mixture until fully coated. Add them to the hot pan, which should have the butter already melted. Cook the rolls until they’re golden brown and look fully cooked, flipping a few times as they cook to brown on all sides. Roll the fingers in the sugar and cinnamon mixture; they are ready to eat!

Notes

Dedos Gitanos

Tres Leches Cake

Posted on by Pati Jinich
Print Recipe
3.73 from 11 votes

Tres Leches Cake

Tres Leches Cake recipe from Pati's Mexican Table Season 2, Episode 6 “Fonda Favorites”
Prep Time20 minutes
Cook Time22 minutes
Total Time42 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, evaporated milk, mexican vanilla, milk, pati's mexican table, Sweetened Condensed Milk, tres leches, whipped cream
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

For the cake:

  • 9 eggs separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • Sauce Ingredients:
  • 1 14oz can sweetened condensed milk
  • 1 12oz can evaporated milk
  • 1 cup milk
  • 1 tablespoon vanilla extract

For the topping:

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar

Instructions

  • Preheat the oven to 350 degrees. Butter a 9×13-inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.
  • Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold harder or stiffer peaks. Turn off the mixer and, with a spatula, move the egg white mixture into a large mixing bowl.
  • Rinse the mixer bowl and its whisk. Now, pour the egg yolks into the bowl and beat on medium-high speed for about 5 to 6 minutes, or until the yolks become creamy and puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute.
  • Pour the egg yolk mixture onto the egg white mixture and, with a spatula, in circular motions, combine them into a homogeneous single batter. Do so gently, trying not to lose too much volume gained from beaten egg whites. Fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.
  • Pour batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned or golden brown.
  • Once it cools down, turn it onto a platter. Remove parchment paper, cover the top with an upside-down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke holes all over the cake so that it will better absorb the vanilla sauce.
  • In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake. It may appear like too much sauce, but it will all be absorbed!
  • In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds up stiff peaks. Spread the whipped cream all over the already-wet cake and place it in the refrigerator. You can decorate the cake with berries or any other topping of your choice.

Notes

Pastel de Tres Leches

Chunky Chipotle Mashed Potatoes

Posted on by Pati Jinich
chunky chipotle mashed potatoes
Print Recipe
5 from 6 votes

Chunky Chipotle Mashed Potatoes

Chunky Chipotle Mashed Potatoes recipe from Pati's Mexican Table Season 2, Episode 4 “Easy Comfort Food”
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: chipotles in adobo, pati's mexican table, potatoes, scallions
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 pounds red potatoes
  • 4 tablespoons unsalted butter
  • 4 scallions
  • 1 chile from chipotles in adobo sauce chopped, or to taste
  • 1 to 2 tablespoons sauce from chipotles in adobo sauce optional
  • 1/2 cup milk
  • To taste kosher or coarse sea salt
  • To taste freshly ground black pepper

Instructions

  • Rinse and quarter the potatoes. In a large pot, bring salted water to a boil. Add the potatoes and cook for about 15 minutes over medium- high heat, or until thoroughly cooked and soft. Drain.
  • In a large, heavy skillet set over medium heat, add the chunks of butter. Once it melts and begins to bubble, stir in the scallions and cook for a couple of minutes until they soften. Add the chopped chipotle chile and combine well. Add the cooked potatoes along with the milk.
  • Using a potato masher or a wooden spoon, mash the potatoes roughly as you mix them with the chipotle and scallion mixture. Sprinkle with salt and freshly ground pepper to taste. Serve hot.

Notes

Puré de Papa con Chipotle

Cajeta Crepes with Toasted Pecans

Posted on by Pati Jinich
cajeta crepes
Print Recipe
4.25 from 4 votes

Cajeta Crepes with Toasted Pecans

Cajeta Crepes with Toasted Pecans recipe from Pati's Mexican Table Season 2, Episode 3 “A French Twist on Mexico”
Prep Time1 hour 45 minutes
Cook Time5 minutes
Total Time1 hour 50 minutes
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: Cajeta, Crepes, Dulce de Leche, ice cream, pati's mexican table, pecans, rum
Servings: 10 12 9-inch crêpes
Author: Pati Jinich

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 egg yolk
  • 1 cup milk
  • 1/3 cup unsalted butter melted
  • Pinch Kosher or sea salt or to taste
  • 2 tablespoons sugar
  • 1/2 cup water
  • Extra butter to oil the pan
  • 2 cups Cajeta or dulce de leche
  • 1 1/2 cups milk
  • 1 tablespoon rum optional
  • 1/2 cup pecans chopped and toasted, to garnish
  • Vanilla ice cream optional

Instructions

To make the Crepes:

  • In a small pan, heat the butter over low heat until it melts. Set it aside. Place flour, eggs, milk, sugar, salt and melted butter in the blender and purée until smooth, for about 10 seconds. Add water and blend again until smooth. You can also mix the ingredients by hand, following the same order.
  • Place batter in a container, cover and refrigerate for at least half an hour, up to 12 hours. Once ready to make the crêpes, whisk the batter well with a fork or a whisk.
  • Set a crêpe pan or nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about ¼ cup of batter onto it. Instead of working from the center to the sides, tilt the pan and pour the batter over one side and spread it as quickly as possible to the rest of the pan, so that it covers the entire surface.
  • Cook for about 20 to 25 seconds, until edges are cooked and begin to dry out and the bottom of the crêpe is lightly browned. With a small spatula or fork, lift one edge of the crêpe and turn it over quickly with your fingers. Cook the second side for about 10 to 15 seconds, or until it has lightly browned. Flip the crêpe onto a plate.
  • Repeat with the rest of the batter. After 3 or 4 crêpes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for every one. Stack crêpes on top of each other with the first, darker side down. That darker side will become the outer layer of the crêpe once you fill them up or fold them.
  • If you aren’t going to use all of the crêpes at once, or if you are making them ahead of time, wrap them in plastic wrap and place them in a closed plastic bag and store in the refrigerator up to 4 days, or in the freezer for weeks.

To make the Sauce:

  • Pour the cajeta and the milk in a saucepan. Heat over medium heat, stirring and gently simmering it for a couple of minutes until it is completely mixed together and well dissolved.

To Assemble:

  • Place a crêpe on a plate and spread a couple tablespoons cajeta sauce all over the surface. Fold crêpe in half, add a couple more tablespoons of sauce into the middle of the half-moon shape. Fold the crêpe again to make a triangle shape (with a rounded bottom) and pour a few more tablespoons of sauce on top.
  • Garnish with the toasted pecans and serve. You may want to add a scoop of vanilla ice cream too…

Notes

Crepas de Cajeta con Nuez

Ham and Cheese Tortas

Posted on by Pati Jinich
ham and cheese torta
Print Recipe
4.67 from 6 votes

Ham and Cheese Tortas

Ham and Cheese Tortas recipe from Pati's Mexican Table Season 2, Episode 2 “School Lunch with a Mexican Twist”
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
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 from 7 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 minutes
Cook Time30 minutes
Total Time40 minutes
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

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”

Panela Cheese

Posted on by Pati Jinich

Panela is a moist and fresh, mild, and very mellow, cheese. Its texture is very firm and it can be cut into thick slices, broken into smaller pieces easily, or grated for antojos (snacks). In Mexico, this cheese is often used by cooks who want low-fat or healthier options. That doesn’t mean it isn’t irresistible!

panela cheese

Panela is used in sandwiches, tortas, and quesadillas, just to name some. It is a star of every salad it is added on to and it’s fabulous for grilling because it doesn’t melt or string with the heat; instead, it develops a lovely crust.

grilled panela cheese with salsa verde and salsa rojo

One of my favorite ways to use panela is to grill it and cover it with either salsa verde or salsa roja. It used to be impossible to find Panela cheese in the US. So it used to be one of the first things I craved each time I travel to Mexico. Fortunately, it is now available in the United States and hence the possibilities of Panela cheese in the kitchen are truly endless.

Sweetened Condensed Milk

Posted on by Pati Jinich

I grew up in Mexico City with sweetened condensed milk in my family’s pantry. It is an ingredient that is part of my upbringing, it speaks of home to me.

We had it not only for breakfast, dessert, milkshakes, smoothies, snacks and after school treats (drizzled over fresh fruit or spread over Maria cookies). We also poured it on top of baked plantains and sweet potatoes  (in my view, it’s all they need to take them to the stratosphere), which in my memory remains one of the sweetest things. It was part of our everyday lives.

My mom and dad worked full time during the week, but my sisters and I always had a flan, pound cake or gelatina to look forward to. Every day of the week.

Now, many years later, I feel so lucky to have it in my American pantry too. I love making those traditional sweet things that nurtured me growing up for my boys, now that I have a family of my own. And we also have so much fun coming up with new recipes and modern spins too!

Yes, for sure, the kitchen gets a lot messier when I am concocting things with my boys, but we have such good times together in the kitchen. The boys get so involved, and to be honest, they have fabulous ideas. Juju and I are now playing with a take on lime pie with fluffy meringue on top. Will keep you posted!

Why an ingredient like this is so versatile comes as no surprise: it is made with whole cow’s milk. The water is removed, hence the condensed, and sugar is added. It was originally a way of preserving milk, to spread the health benefits of that ingredient to more people and also to make it convenient. You can have it handy for so many uses in your pantry at anytime.

Right now, I am sitting at my desk in my office, working away, writing blog posts for you and editing recipes. I am doing so while sipping a strong cup of coffee sweetened with a drizzle of sweetened condensed milk. Like I do every morning. Sweet.

Dulce de Leche Cheesecake

Posted on by Pati Jinich
Print Recipe
4.46 from 11 votes

Dulce de Leche Cheesecake

Dulce de Leche Cheesecake recipe from Pati's Mexican Table Season 3, Episode 3 “My Three Favorite Boys”
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cheesecake, cream cheese, Dulce de Leche, Maria Cookies, pati's mexican table, pecans, sour cream, Sweetened Condensed Milk
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the crust:

  • 1 1/2 cups finely ground Maria cookies vanilla wafers or graham crackers
  • 6 tablespoons unsalted butter melted, plus more for greasing the pan

For the cream cheese filling:

  • 1 pound cream cheese at room temperature
  • 1 14-ounce can sweetened condensed milk
  • 3 large eggs at room temperature

For the dulce de leche topping:

  • 1 1/2 cups sour cream
  • 1 14-ounce can dulce de leche or cajeta
  • 1 cup chopped pecans

Instructions

  • Butter a 9- to 10-inch springform pan and set aside.

To make the crust:

  • In a large bowl combine the ground cookies and melted butter until thoroughly mixed. Turn the cookie mixture into the springform pan. With your fingers, pat it evenly around the bottom of the pan, gently pushing it up the sides to make a crust 1/2- to 1-inch tall. Refrigerate while you make the cream cheese filling and dulce de leche topping.

To make cream cheese filling:

  • Place the cream cheese in the bowl of an electric mixer and beat at medium speed until smooth and light, 3 to 4 minutes. Add the sweetened condensed milk and continue beating until well mixed, scraping down the bowl as needed. Add the eggs one at a time, again scraping down the bowl as needed, and continue beating until the mixture is well blended and smooth, set aside.

To make the dulce de leche topping:

  • In a medium bowl, mix the sour cream with the dulce de leche until combined.
  • Adjust the oven rack to the lower third of the oven and preheat to 350°F.
  • Remove the springform pan from the refrigerator. Gently spread the cream cheese filling evenly, trying not to distress the crust. Place the cheesecake in the oven and bake for 35 minutes, or until it is set and the top is lightly browned. Remove from the oven and let cool for at least 10 minutes before you add the dulce de leche topping.
  • Spoon the dulce de leche topping over the cream cheese filling, add the pecans all around the edge and place the pan back in the oven for 10 more minutes. Remove from the oven and let the cheesecake cool to room temperature. Cover and refrigerate for at least 4 hours before serving. It tastes even better if it chills overnight.
  • Before serving, run the tip of a wet knife around the edge of the pan to release the cheesecake. Remove the ring, then slice and serve the cake.

Notes

Pay de Queso con Dulce de Leche

Chipilí­n Soup with Masa and Fresh Cheese Dumplings

Posted on by patiadmin

I have a thing for soups.

Doesn’t matter what time of day, what season of the year, what place I’m in, if I want tasty comfort my entire self craves a big bowl of soup.

As far as soups go, I have concocted some, I religiously repeat some I grew up eating, and then there are others I’ve become enamored with as I’ve ventured deeper into my home country’s cuisine.

As soon as my feet touch new territory, I search for its signature soup: the one everyone knows; the one everyone loves; the one present at every home kitchen. As easy as it may sound, sometimes those soups stir away from restaurants. Luckily, the first meal we had during our trip to Chiapas included that soup.

Chipilin Soup 1

It was at a touristy restaurant serving a regional specialties buffet. The broth was thick and brimming with Chipilí­n, an herb with a grassy taste (like a mellow version of spinach or a gentle variation of watercress) and a silky delicate bite. The best part of the soup was the corn masa dumplings, dfferent from other I’ve tried, these had queso fresco mixed in the masa or dough, resulting in fluffier balls with a deep soft bite.

A couple days later, I bought a big bowl of Chipilí­n soup at a small fonda in Chamula. I sat on the sidewalk and ate it as I watched the church procession pass by.

The Church of San Juan Chamula is one of Mexico’s most famous: probably the most controversial as well, for its wildly eclectic combination of indigenous, pagan and Catholic rituals. Not to mention it’s particular architecture and decorations.

This second version of the soup was lighter, yet it had much more color, like the doors in the photo above. A bit of tomato spiked the broth and I tasted a bit of green heat. Don’t ask me why it didn’t occur to me to take a photo of the soup. Instead, I took photos of the Señores below.

Chipilin Soup 2

Tzotzil Mayas, which form part of one of the twelve indigenous groups that live in this state, were getting ready to walk in the procession, with their unique attire made with goatskin. Some men wear black, some wear white, and the women make skirts in the same style.

If you have never heard “Tzotzil”, a Maya language, you have missed listening to one of the sweetest sounds. As delicate as those Chipilí­n leaves.

Chipilin Soup 3

Ok, back to the soup. That same day, I tried a third version.

A short ride away we landed in a restaurant with a sumptuous buffet that was different from the first. This one boasted a larger display of typical dishes from the region. Their Chipilí­n soup had a much clearer broth, as if the masa dumplings had been cooked separately from the final soup and incorporated in the end. It had less Chipilí­n leaves in the broth, making it look more elegant and light, and there was queso fresco to add as a garnish, as well as Mexican crema and small pieces of chicharrón.

Chipilin Soup 4

I tried a fourth version in a restaurant near the Palenque ruins (which can take anyone’s breath away and I am just adding more photos of the ruins because I can’t help myself)

Chipilin Soup 5

Let me indulge… and yes I climbed up so high to look at that view.

Chipilin Soup 6

Here is a close up.

Chipilin Soup 7

Alright, back to the soup. This one had the smallest of masa balls, and different than the soups before, aside from having Chipilí­n in the broth, there was a generous amount of Chipilí­n chopped into the masa balls. It also had extra garnishes of more queso fresco and thick Mexican cream. But no chicharrón.

I did think about other things than trying more versions of the Chipilí­n soup and other foods I had no idea existed (which I will write about in other blog posts). Especially when we had the chance to learn about the insanely gorgeous textiles made in Chiapas.

Chipilin Soup 8

Once at San Cristobal de las Casas, I tried one last version of the soup in one of the restaurants in that busy street below. This soup included corn kernels in the broth. The contrast of that sweet crunch next to the soft masa balls in the flavored broth worked so well!

Chipilin Soup 9

No. I did not take a photo of it, because I didn’t know I was going to write about all the Chipilí­n soups I tried in Chiapas! Of course now I wish I had.

The good thing is that here is a recipe for you to try the soup.

You can find Chipilí­n in the US these days, especially in Latin markets in the Summer and Fall. I just found some at Panam market in DC.

It looks like this. It is so pretty I put a big bunch in a flower vase and admired it as I ate it away and the bunch kept getting thinner.

Chipilin Soup 10

Here is a close up, so you can see just how delicate the leaves are.

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If you can’t find it, you can substitute it with sliced baby spinach or watercress.

The recipe I am giving you here, was tested in my kitchen until I nailed down all the elements I enjoyed in the different versions: fluffy masa balls flavored with cheese, an abundance of Chipilí­n leaves in the broth but not in the masa balls, sweet crunchy corn seasoned along with the onion that makes the base of the soup, and cooking the masa balls in the soup so that as they cook, they thicken the broth. I find that extra thick broth to be irresisitible. It almost resembles atole or a very light porridge (in a good way).

Just like Chiapas is not so well known outside of Mexico, it’s cuisine remains to be enjoyed abroad. This soup has many of the features I recognized in the different meals I ate there: distinct, with a lot personality, yet at the same time homey, delicate and comforting. Thankfully, many of the ingredients used in Chiapas, are now accessible abroad too.

Chipilin Soup 12

A good soup recipe, I’ve learned, always comes in handy. Especially if it takes you somewhere. This one takes me right back to Chiapas.

Chipilin Soup Main
Print Recipe
4.34 from 6 votes

Chipilí­n Soup with Masa and Fresh Cheese Dumplings

The recipe I am giving you here, was tested in my kitchen until I nailed down all the elements I enjoyed in the different versions: fluffy masa balls flavored with cheese, an abundance of Chipilí­n leaves in the broth but not in the masa balls, sweet crunchy corn seasoned along with the onion that makes the base of the soup, and cooking the masa balls in the soup so that as they cook, they thicken the broth. I find that extra thick broth to be irresistible. It almost resembles atoleor a very light porridge (in a good way).
Prep Time10 minutes
Cook Time35 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken broth, chipilí­n, Corn, masa, mexican crema, onion, queso fresco, Recipe, serrano chiles, soup
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 3/4 cup white onion chopped
  • 1 serrano chile finely chopped, seeding optional, add more or less to taste
  • 3 cups fresh corn kernels or thawed from frozen
  • 8 cups chicken broth
  • 3 cups packed chipilí­n leaves rinsed
  • 2 cups corn masa flour or Maseca
  • 1 3/4 cups water
  • 8 ounces or about 1 cup queso fresco crumbled, may substitute for farmer's cheese or a mild feta
  • 1/2 cup vegetable shortening or lard
  • 1/2 teaspoon kosher or coarse sea salt divided
  • Mexican cream optional to garnish

Instructions

  • Heat oil in a soup pot over medium heat. Add the onion and cook for about 4 to 5 minutes, stirring occasionally, until it has completely softened, the edges have begun to slightly brown and there is a sweet smell stemming from the pot. Add the chile, stir and cook for another couple minutes. Toss in the corn, stir and let it cook for about 3 to 4 minutes. Pour in the chicken broth. While it comes to a simmer, prepare the masa for the dumplings.
  • In a bowl, combine the corn masa flour with the water, the vegetable shortening and a pinch of salt. Combine and knead with your hands until the dough is soft and homogenous, it will take a minute. Add the crumbled queso fresco and knead into the dough.
  • Once the soup comes to a gentle simmer, add the chipilí­n leaves. Once it is heated through, lower the heat to low and start shaping the dumplings. With your hands, make about 1 to 1½" balls, as you make them, gently drop them into the soup. Once you are done with all the balls, let the soup cook for about 20 more minutes. It should be gently simmering. The balls should be cooked through and as they cooked in the soup they should have thickened to the consistency of a thin porridge. But it will be a most delicious one! Serve hot. You may garnish with some fresh cream on top of each individual soup bowl.

Notes

Sopa de Chipilín con Bolitas de Masa y Queso

Creamy Poblano Soup

Posted on by patiadmin

Growing up in Mexico City, I didn’t know a single person who celebrated Cinco de Mayo, except for the people who lived in the state of Puebla. We didn’t even get the day off! Sure we studied it in school–the unprecedented victory of a small Mexican militia against the large French army in 1862–but it was a short-lived victory, as the French won right back.

Fast forward 150 years to 2012: the French and Spanish are gone; Mexicans proudly celebrate Independence Day every September 16; yet, for reasons few of us can explain, Cinco de Mayo has become the greatest, most joyous, colorful celebration–for Mexicans living abroad. As strange as the nostalgia is, the longer I live abroad, the stronger the impact Cinco de Mayo has within my soul. These words fluff up like soft conchas right out of the oven, getting fluffier, sweeter and more comforting as the years go by.

As do so many Mexicans (and, increasingly, non-Mexicans), I celebrate anything that can be celebrated about our Mexicaness: our heritage, resilience, hard-working and accommodating nature, our warmth, hospitality, generosity, the vibrancy and richness of our music, dance and food. Above all, our tendency to tirar la casa por la ventana (to throw out the house through the window) when it comes to throwing a party.

Thankfully, as Cinco de Mayo celebrates its 150th anniversary this year, the spotlight is finally being cast on Puebla, the place where that famous battle took place. At last, the celebration that has become the rage beyond Mexico’s borders is coming back to the place where it originated. It’s about time!

Puebla is a hidden treasure, a colonial jewel with rich history, architecture, arts and culture, coupled with an exquisite overlay of modernity. Most important, its one of Mexico’s main culinary hubs.

Creamy Poblano Soup 1

Some of our most iconic (and most labor intensive) dishes come from Puebla, born in convents where Spanish and Mexican cuisines wedded so beautifully. There’s the classic mole Poblano, with its layers of complex flavors subtly coming together once in your mouth; and there’s the colorful Chiles en Nogada whose red, white and green represents the Mexican flag.

Yet Puebla is also home to a bounty of homestyle accessible dishes like the chicken tinga and the corn torte. And it’s home to one of my favorite Mexican ingredients: the chile Poblano. See below? That is how many Poblano chiles I go through a week in my house.

Creamy Poblano Soup 2

This key ingredient has never ceased to charm me, from the moment I get it at the store to the moment I taste its exuberant, fruity flavor. It is, quite simply, sublime. Each time I cook a dish with a Poblano it feels like a celebration, as if I were right there in Puebla, but the party just happens to unfold inside of my home.

If you can’t get to Puebla anytime soon, try this soup for a Cinco de Mayo moment, be it Cinco or not.

Article written for and published by NBC Latino, poblano soup photo by Jack Foley.

Print Recipe
3.86 from 7 votes

Creamy Poblano Soup

This key ingredient has never ceased to charm me, from the moment I get it at the store to the moment I taste its exuberant, fruity flavor. It is, quite simply, sublime. Each time I cook a dish with a Poblano it feels like a celebration, as if I were right there in Puebla, but the party just happens to unfold inside of my home. If you can’t get to Puebla anytime soon, try this soup for a Cinco de Mayo moment, be it Cinco or not.
Prep Time10 minutes
Cook Time25 minutes
Course: Soup
Cuisine: Mexican
Keyword: chicken broth, Corn, milk, onion, poblanos, Recipe, soup
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 2 cups chopped white onion
  • 5 to 6 poblano chile peppers (about 1 1/2 pounds total) roasted or charred, sweated, peeled, seeded and diced
  • 2 cups corn kernels shaved from a cooked fresh ear of corn, or cooked from thawed
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • freshly ground black pepper or to taste
  • 3 cups chicken broth may substitute for vegetable broth
  • 1 cup milk

Instructions

  • Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion. Cook the mixture, stirring occasionally, until the onions have completely softened, everything is cooked through and the edges turn slightly brown (about 10 minutes total).
  • Add the poblano chiles, stir and let them cook along with the onion for 3 to 4 minutes.
  • Make some room in the middle of the pot; add the corn and sprinkle the salt and pepper. Let everything cook, stirring occasionally, for another 3 to 4 minutes.
  • Pour in the chicken broth. Let it come to a simmer and cook for 3 to 4 additional minutes so the flavors start to blend. Reduce the heat to low, wait for about a minute, and slowly pour in the milk.
  • Heat the soup thoroughly for about 6 to 8 minutes, without letting it simmer or boil (if you do, it will appear curdled but still taste fine). Serve hot. Makes about 5 cups.

Notes

Crema Poblana

Ham and Cheese Quesadillas

Posted on by patiadmin
Ham and Cheese Sincronizadas with Flour Tortillas
Print Recipe
4 from 7 votes

Ham and Cheese Quesadillas

Ham and Cheese Quesadillas recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Avocado, Chihuahua cheese, flour tortillas, ham, Monterrey Jack cheese, Muenster cheese, Oaxaca cheese, pati's mexican table, Quesadilla, turkey
Servings: 6 sincronizadas
Author: Pati Jinich

Ingredients

  • 12 flour tortillas
  • Safflower or corn oil optional
  • 8 ounces Chihuahua, Oaxaca, Monterey Jack, Muenster or melty cheese of your choice
  • 6 to 12 thin slices ham or turkey
  • Mexican avocado slices optional
  • Salsa of your choice

Instructions

  • Heat a non-stick sauté pan or a comal over medium heat. Place a couple flour tortillas, many as will fit in the pan or comal, top with a generous amount of shredded cheese and one or two slices of ham or turkey. Cover with a second flour tortilla.
  • Heat until the flour tortillas in the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip them to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters.
  • Serve with a salsa of your choice and slices of ripe avocado on the side.

Notes

Sincronizadas de Jamón con Queso

Oaxaca Cheese

Posted on by patiadmin

Oaxaca cheese is a mild tasting, gently salty, stringy white cheese with a deliciously chewy, full and filling bite. It is made in the same way as Mozzarella cheese. In fact, they taste very similar! Once the curds are formed, they are heated in water, stirred, and heated in water again. Throughout the process, as they are heated and stirred, they are made into very long threads that are pulled once and then again, until the desired consistency is achieved.  Then the long threads are wrapped into balls.

In Mexico, and recently in some places abroad as well, you can find freshly made Oaxaca cheese, as it is usually found in small towns and open air markets. You can also find commercially processed Oaxaca cheese in grocery stores, but the flavor and consistency changes considerably from the fresh ones.

Oaxaca Cheese 1

The difference of fresh and non fresh, can be compared to the contrast between an excellent quality artisanal fresh Mozzarella cheese and a general brand, plant processed, grocery store Mozzarella.

Oaxaca cheese tends to be eaten, aside from on its own in chunks, in quesadillas and “queso fundido” or melted cheese. But it is very accommodating and can be used in many other ways: soups, casseroles, and salads, to name some.

Quesadillas at the Mexico City Fair

Posted on by patiadmin

The last time I was at the Mexico City Chapultepec Fair was 30 years ago, with my high school friends. Going back last weekend with my own growing monsters, confirmed that it is not an ordinary Fair experience, ever, regardless of one’s age.

Yes, you find the balloons, with a mix of Mexican and American characters, right at the main entrance.

Squash Blossom Quesadillas 1

You will always find Mrs. Bird Lady, somber as can be, with her clairvoyant birds. As soon as she looks you up and down, she knows which of her birds can tell your future more accurately. Maybe…

Squash Blossom Quesadillas 2

For 20 pesos, the cute little bird steps out of the wooden cage, fully concentrated, knowing you think it holds the surprises of your future in its beak.

Squash Blossom Quesadillas 3
It elegantly chooses the three cards that will reveal it to you.

Squash Blossom Quesadillas 4

After being completely clueless with the shocking differences from what the three cards said, you go in for the rides.

And wow man, does that Fair have rides. From beastly roller coasters…

Squash Blossom Quesadillas 5

…to the dizzying Nao de China. History tells us that the Naos were really Galleons from the Philippines, that traveled the Manila-Acapulco trade route since the XVI century, bringing so many ingredients into Mexico’s kitchens. But who knows why the name has been popularly changed, for centuries now, to the Nao from China. I guess it sounds more exotic.

Oh well, the monsters couldn’t care less about the accurate food history, all they wanted to do was ride that boat again and again.

Squash Blossom Quesadillas 6

As well as that crazy ride that goes up and down, which I refused to ride.

Squash Blossom Quesadillas 7

There’s my oldest monster, happy with two of his cousins, after dozens of  rides.

Squash Blossom Quesadillas 8

And there is absolutely no Mexican Fair without a Mexican clown. I took a FLIP video, so you can get into the mood.

I had to stop there. If you know Spanish, you heard the clown inviting kids to come up the stage. Some of mine wanted to try. Nope. They didn’t get a turn.

But what is most amazing about the Fair, is the amount and diversity of finger licking foods to be found.

Say, even before you walk in, there is Mr. Cotton Candy Man.

Squash Blossom Quesadillas 9

That was some light, fluffy, spongy and delicious cotton candy, we ate first, before anything else.

Squash Blossom Quesadillas 10

There are countless stands selling Mexican style hamburgers and hot dogs, which do drive me crazy. In such a good way.

Squash Blossom Quesadillas 11

Garnished with raw or cooked onion, tomatoes and jalapeños. Topped with ketchup and mustard until you say stop. As well as melted – until crisp – Cheddar cheese and crispy bacon, if you like.

Squash Blossom Quesadillas 12

There are exotically flavored popsicles: Jamaica flowers, Horchata, Tamarind, Mango with Chile, Pecans, Strawberries and Cream, Zapote, Mamey, Coconut, Tangerine, amongst some. And they can all be drizzled with a healthy dose of Chamoy on top.

Squash Blossom Quesadillas 13

There is a grand place to find all sorts of candies…

Squash Blossom Quesadillas 14

…that tend to be spiced up, with different levels of heat. Not for the faint-hearted.

Squash Blossom Quesadillas 15

As well as different kinds of crunchy snacks like potato chips and chicharrones, which MUST be squirted with Chile sauce, freshly squeezed lime juice and salt. Really, they MUST.

Squash Blossom Quesadillas 16

Popcorn freshly popped, MUST also be squirted with a chile sauce.

Squash Blossom Quesadillas 17

There are taco and torta stands.

Squash Blossom Quesadillas 18

The best torta, this time, was the Torta de Pastor.

Mr. Torta de Pastor was kindly showing me how he prepared the Torta that was about to be all mine. He takes a telera -Mexican style French baguette – and heats it on the grill. He places juicy thin layers of that carne in adobo he is slicing below, crunchy onion and savory cilantro.

Squash Blossom Quesadillas 19

Then you can add the salsa of your choice, from many that he lets you choose from.

You know you want to take a bite into it. I should have taken a FLIP video of that, but I was too eager to sink my teeth into it. Sorry.

Squash Blossom Quesadillas 20

There were also Tlayudas. 

Squash Blossom Quesadillas 21

Tlayudas are very large, thin, toasted and crisp corn tortillas. Here they were covered with refried beans, seasoned cactus paddles, shredded aged cheese, onion, cilantro and topped with both, a red and a green sauce.

Squash Blossom Quesadillas 22

You will also find Nachos. Always. But that is Always, a no thank you from me. Not Here, not There, no Nachos for me Anywhere.

Squash Blossom Quesadillas 23

But the best, by far, were the quesadillas. Freshly made.

Squash Blossom Quesadillas 24

There are countless fillings for you to choose from. Right there, on the spot: seasoned cactus paddles, huitlacoche or mushrooms, chicken Tinga, shredded beef, potato and chorizo.

Squash Blossom Quesadillas 25

But my favorites are quesadillas with Squash Blossoms, Poblano Chile and Oaxaca cheese.

I like them so, I featured them in last year’s session at the Mexican Cultural Institute focused on Mexican Street Foods.

There are many ways that you can make them. You can make the corn dough from scratch, which is simple these days. Flatten in a tortilla press, add the filling and fry. As below.

Squash Blossom Quesadillas 26

Or you can use pre-made corn tortillas, add the filling, heat on a comal or griddle until the cheese melts, and if you want until it crisps a little too.

Squash Blossom Quesadillas 27

Whichever way you decide to make them, with fresh corn masa or already cooked tortillas, the wholesome and tasty filling full of personality is bound to make you happy. I am sure the clairvoyant bird would agree.

squash blossom quesadillas
Print Recipe
4.50 from 4 votes

Squash Blossom Quesadillas

Squash Blossom Quesadillas recipe from Pati's Mexican Table Season 2, Episode 9 "Xochimilco: Cooking with Flowers"
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Antojos, Appetizer, Main Course
Cuisine: Mexican
Keyword: cheese, Chiles, Mexico City, Oaxaca, Poblano, Quesadilla, queso, squash blossom
Servings: 12 quesadillas
Author: Pati Jinich

Ingredients

  • 2 poblano chiles charred, peeled, seeded and diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon safflower or corn oil
  • 1/4 cup white onion chopped
  • 1 teaspoon garlic finely chopped
  • 12 ounces fresh squash blossoms rinsed, dried and chopped (about 8 cups)
  • 1 teaspoon kosher or sea salt or to taste
  • 8 ounces Oaxaca or mozzarella cheese shredded
  • 2 cups instant Maseca corn masa flour if making fresh masa tortillas, or substitute 1 package store-bought corn tortillas
  • 1 3/4 cups water for the masa, if making fresh masa tortillas

Instructions

To Prepare Filling:

  • Place the poblano chiles on a tray under the broiler, directly on the grill, or directly on the open flame or on a comal or skillet set over medium heat. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes, until they are charred and blistered all over. Transfer them to a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Working under a thin stream of cold water, peel off their skin; make a slit down the sides to remove and discard the seeds and veins, then remove and discard the stem. Cut them into 1/2-inch-wide strips or squares.
  • Add butter and oil in a medium sauté pan over medium heat. When the butter is bubbling, add the onion and garlic and cook until softened and fragrant, for about 3 to 4 minutes. Add the prepared poblano chiles, then the squash blossoms and salt. Cook for about 5 minutes, stirring often, until the blossoms exude their juices and the mixture begins to dry out. Remove from the heat.

If Using Fresh Corn Masa:

  • Mix Maseca or instant corn dough masa with the water and knead for a few minutes until soft. Make 1-inch balls and flatten between plastic rounds on a tortilla press.
  • Place 1 tablespoon of the cheese and 2 tablespoons of the filling at the center of the dough disk and, leaving it on the plastic round of the tortilla press, fold it over and press to seal the edges. Repeat to form the rest of the quesadillas, using all the dough and filling.
  • In a deep and large skillet, add enough oil so that it’s at least ¾-inch deep; heat over medium heat. Once the oil is hot, about 3 to 4 minutes later, add a few quesadillas at a time to the hot oil, making sure not to crowd the skillet. Cook for 2 to 4 minutes per side, or until golden brown and crisp. Transfer, with a slotted spoon, to a paper towel-lined platter to drain. Serve hot, with the salsa of your choice.

If Using Store-Bought Tortillas:

  • If using pre-made corn tortillas, add the cheese and filling to the center of the tortilla. Place on an already hot comal, griddle or skillet, and let them cook until the cheese has melted and the tortilla has begun to lightly crisp, about 2 to 3 minutes per side.

Notes

Quesadillas de Flor de Calabaza

Mexican Style Cream

Posted on by patiadmin

Mexican cream is rich, thick, tangy and slightly salty. It used to be hard to find in the US, but now you can find it in Latin or International supermarkets, but also mainstream stores! In Mexico, you can find it in any grocery store, and there are richer versions in small towns and ranches, where the cream earns its name “Crema Fresca” and I bet you would feel like me: that you can finish a whole pint in spoonfuls.

If you can’t find it, you can substitute it for other kinds of Latin cream, such as the Salvadoran, they are very similar.

You can also opt for French Crème Fraîche if you can’t find Latin style creams. Crème Fraîche and Mexican cream are similar, though the former is thicker and less tangy and salty than the latter. Depending on the dish, if it is used for a topping, you can substitute it for sour cream. Yet if it is used for cooking, I prefer to substitute it for regular heavy cream.

In the photo above, you can see the consistency of Mexican cream, as well as its shine. It really adds another layer or flavor to so many dishes.

Queso Fresco

Posted on by patiadmin

Queso Fresco, which translates to Fresh Cheese, can be found throughout Mexico with slightly different variations. It is also called Queso de Pueblo,  Queso de Rancho and sometimes just Queso Blanco. In some small towns it may be found sold wrapped in banana leaves and if you are lucky, in the small baskets where they are sometimes made.

It generally comes in rounds. Though it appears to be  firm and can hold its shape nicely when cut into sticks or squares, it is very soft and crumbles easily. It is used in many ways, such as a side to guacamole and salsas, crumbled on top of hundreds of antojos like tacos, tostadas, enchiladas, refried beans and even soups. I also love it diced or crumbled in salads. Possibilities are endless.

It is mild, slightly salty, very fresh and a bit tangy. If you can’t find it -though these days it is readily available abroad, not only in Latin stores but also in places like Costco- you can substitute it with a farmers’ cheese or a mild young feta.

One of the wonderful things about Queso Fresco, is that even if you cut it in sticks or squares, once in your mouth, it deliciously crumbles.

Tres Leches Cake

Posted on by patiadmin

Pastel de Tres Leches or Three Milk’s Cake, is one of the most, if not the most popular and sold cake throughout Mexico. It is also amongst the most requested recipes I have been asked for after Pickled Jalapeños and Piggie cookies. So dear readers, I am sorry it has taken this long but here it goes! I promise to get to the other requests, which I love getting on your emails, as soon as possible.

Tres Leches is a sweet, practically wet, homey cake. Its base is a vanilla sponge cake, completely soaked in a sauce traditionally made with three kinds of milk: sweetened condensed milk, evaporated milk and regular milk. Some versions substitute regular milk with heavy cream. The cake will sometimes have a topping like fresh whipped cream, which I seriously consider of utmost necessity. Sometimes the topping turns out to be meringue or even chocolate ganache.

Growing up in Mexico City, there was a bakery called La Gran Via, which sold such delicious Tres Leches that even though it was far from home, we used to drive many Sundays to get one. These days La Gran Via has become a large chain store of bakeries… it has been years since I have eaten one of  their cakes. This recipe, is as close as I get to my nostalgic memories.

To make the sponge cake as fluffy as can be, start by beating the egg whites until they hold soft peaks. Add the sugar and keep on beating until they hold stiff peaks.

EggWhites.jpg

Separately beat the egg yolks until thick, creamy and very pale in color and add some vanilla.

I really feel the need to take a photo of the vanilla and show it to you. It’s Mexican vanilla from Papantla, the place where vanilla originated. Vanilla grown and harvested in Papantla, really blows me away. And just look how pretty the bottle is…

Vanilla Bottle-thumb-510x342-531

Then pour the egg yolks (look at how thick and pale the egg yolks are after beating them for 4 to 5 minutes, that’s what you want) with that hint of vanilla, onto the egg white mixture.

Yolks into Whites-thumb-510x342-535
Pour it all on top…

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Gently, with a spatula, in evolving motions, combine the yellow with the white, being careful not to lose much of the volume and fluffiness already achieved.

CombiningYolksintoWhites2.jpg
Once well combined, add the flour and incorporate it in evolving motions.

addingtheflour.jpg
Pour that batter onto the prepared pan, buttered and lined with parchment paper.

It is a simple cake batter: just egg whites, sugar, egg yolks, vanilla and flour. But it turns out fluffy, homey and spongy because of the way these ingredients are used.

intothepan.jpg
Into the oven for about 25 minutes, until the cake has a nice tanned crust, it is spongy to the touch and a toothpick comes out clean.

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After you get the cake out of the oven, invert it onto a plate and poke all over with a fork, or two forks. You want to help the cake find ways to absorb the sauce you are about to make.

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There goes the condensed milk and the evaporated milk into the regular milk, and a bit more vanilla.

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Some modern versions of the cake add other kinds of flavors into the sauce, like chocolate, cajeta (Mexican goat’s milk version of dulce de leche) or Rompope (Mexican eggnog). If you like a hint of alcohol in your desserts, go ahead and pour in some Rum or Kahlua.

Pour all the sauce on top…

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Though not all versions of the cake have whipped cream on top I think it is of the most absolute necessity. Life or death. NEED it. Spoon it. Spread it.

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The cake tastes much better when it has had a chance to soak in all of that sauce and when it is cold. So it is a good idea to cover it and refrigerate it for at least an hour.

It is simple to eat, simple to see, simple to make. It is a simply unfussy and tasty dessert that is somewhat neutral, so it can take many variations. Of course you can add some fruit on top or in between, fresh strawberries work really nice here, its your choice.

The fluffy yet completely wet cake holds its shape as it gives in to the flavor of the sauce. The whipped cream, as you can see, just needs, needs, needs to go on top. It makes such a nice contrast with the wetness and sweetness of the cake. After you try it, let me know what you think. Whipped cream on top?

Tres Leches Cake 13

Tres Leches Cake main
Print Recipe
4.17 from 12 votes

Tres Leches Cake

Pastel de Tres Leches or Three Milk’s Cake, is one of the most, if not the most popular and sold cake throughout Mexico. It is also amongst the most requested recipes I have been asked for after Pickled Jalapeños and Piggie cookies. So dear readers, I am sorry it has taken this long but here it goes! I promise to get to the other requests, which I love getting on your emails, as soon as possible.
Prep Time20 minutes
Cook Time22 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, Dessert, evaporated milk, mexican vanilla, milk, Recipe, Sweetened Condensed Milk, tres leches, whipped cream
Servings: 10 to 12 pieces
Author: Pati Jinich

Ingredients

For the cake:

  • 9 eggs separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour

For the sauce:

  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 cup milk
  • 1 tablespoon vanilla extract

For the topping:

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar

Instructions

  • Preheat oven to 350 degrees. Butter a 9 x 13 inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.
  • Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold hard or more stiff peaks. Turn off the mixer and with a spatula, move the egg white mixture onto a large mixing bowl.
  • Rinse the bowl of the mixer and its whisk. Now pour the egg yolks into the bowl of the mixer and beat on medium-high speed for about 5 to 6 minutes, or until the egg yolks become creamy, puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute. Turn off the mixer.
  • Pour the egg yolk mixture onto the egg white mixture and with a spatula, in evolving motions, combine them into a homogeneous single batter. Do so gently trying not to lose much volume from the mixture. When fully combined, fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.
  • Pour the batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned and feel fluffy if you touch it. Remove it from the oven and let it cool.
  • Once it cools down, turn it onto a platter. Remove the parchment paper and cover the top with an upside down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke wholes all over the cake so that it will better absorb the vanilla sauce.
  • In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake.
  • In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds up stiff peaks, about 1 to 2 minutes. Spread the whipped cream all over the already wet cake. Then yum, eat it all up.

Notes

Pastel de Tres Leches

Beachside coconut flan

Posted on by patiadmin

I do love the change of seasons in the Eastern United States. The fall leaves change to different shades and make fluffy mountains where the boys jump a thousand times in a single day. I also like the smell of winter winds waiting around the corner as our home heating starts to warm up. And I have so much fun getting all of us coats and hats and gloves, something I never did growing up.

But I do miss my piece of beachside coconut flan. The one I used to have in Acapulco, many Decembers ago, growing up. My favorite was from Pipo’s, a restaurant in “la Costera”, an old neighborhood along the beach. It has a creamy and smooth layer on top that blends into a bottom layer of softened and nicely chewy coconut. I have tried a couple versions and the best one is also the simplest one.

First, make homemade caramel. Some cooks like to make caramel mixing sugar with lime juice or water, I prefer the most straightforward way: plain sugar over low-medium heat. Simply pour sugar onto a saucepan and gently tilt the pan, here and there, as the sugar starts to melt.

Coconut Flan 1

You need to be a bit patient, as the caramel is jealous: if you leave it unattended it will burn and taste bitter.

Coconut Flan 2

As it starts to melt it will look like this… glorious mountain shapes of sugar starting to caramelize… Once it becomes liquid you have choices. The lighter the color of the caramel, the mellower the taste. If you let it brown it will gain a deeper flavor, more nutty and strong. However, if you let it brown too long, it may taste bitter. And that can happen fast.

Coconut Flan 3

This is the color I like. It is rich, with a lot of personality and makes a great combination with the sweet and mellow flan. Coconut Flan 4

Quickly pour it into individual molds or round tube pan, it does harden fast.

Now it’s time to make the flan. As much as you had to be patient and careful with the caramel (after you make it a couple times it becomes an easy task) making the flan requires a minute of mixing a couple things in the blender.

Coconut Flan 5

The secret to this coconut flan is to use unsweetened dried shredded coconut, now found in many stores like Whole Foods or Trader Joe’s. It sounds redundant, but sweetened coconut makes it too sweet and gives the flan a shallow taste.

Pour a can of sweetened condensed milk, a cup of water, a couple eggs and the coconut in the blender. Puree until smooth and pour over the hardened caramel. Coconut Flan 6

Place it in a hot water bath, a baking dish filled with hot water up to at least half the height of the molds, and place it in the oven, about 35 minutes later, you have your flan.

Coconut Flan 7

Now, everyone has their favorite flan. As far as I have tried there’s orange, chocolate, rum, cajeta (similar to dulce de leche), rompope (eggnog), pine nut, pecan, and ancient style.

As the Fall and Winter colors and sounds make their way into your home this year, you may want to try a piece of beachside flan. It will bring you a couple steps closer to the beach, the ocean breeze, nice warm comfort, and why not, fresh coconut from those shady palm trees.

Print Recipe
5 from 6 votes

Beachside coconut flan

But I do miss my piece of beachside coconut flan. The one I used to have in Acapulco, many Decembers ago, growing up. My favorite was from Pipo’s, a restaurant in “la Costera”, an old neighborhood along the beach. It has a creamy and smooth layer on top that blends into a bottom layer of softened and nicely chewy coconut. I have tried a couple versions and the best one is also the simplest one.
Prep Time5 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Caramel, coconut, flan, pati's mexican table, Sweetened Condensed Milk
Servings: 8 to 10 flans
Author: Pati Jinich

Ingredients

  • 1 cup sugar
  • 1 cup sweetened condensed milk
  • 1 cup water
  • 2 eggs
  • 1 1/3 cups unsweetened dried and shredded coconut
  • Optional garnishes slices of fruits, or if you want to go wild, drizzle chocolate syrup or whipped cream on top

Instructions

  • In a saucepan heat sugar over medium-low heat until it achieves caramel consistency. You may need to tilt the saucepan as the sugar starts to dissolve. Once it has melted, decide how dark/strong you want the caramel. The lighter the color, the lighter the flavor. But be careful because if it gets too dark it can burn and taste bitter. Remove from the heat and pour onto the bottom of a flan/round tube mold or into 10 individual custard cups. Do so quickly, since caramel hardens fast.
  • Preheat oven to 360 degrees.
  • Place sweetened condensed milk, 1 cup water, eggs and coconut in the blender and puree the mixture for 1 minute or so. Pour mixture on top of the hardened caramel in the mold or individual molds. Place the molds in an already hot water bath, a baking dish already filled with hot water which should come up to at least half the height of the molds, into the oven.
  • Remove once flan has set and top has achieved a nice golden to brown tan, about 35 to 40 minutes. Let them cool and serve or cover and refrigerate. They will keep in the refrigerator for a week.
  • To unmold, remove them from the refrigerator at least 10 minutes before serving, so the caramel will soften. Run the tip of a knife around the flan and turn onto a plate. Drizzle the caramel on top. Serve it with fresh fruit of your liking, or go wild and add chocolate syrup or whipped cream on top.

Notes

Flan de Coco Playero