Chocolate

Chocolate and Vanilla Three Kings’ Bread

Posted on by Pati Jinich
Chocolate and Vanilla Rosca de Reyes
Print Recipe
3.72 from 7 votes

Chocolate and Vanilla Three Kings’ Bread

Rosca de Reyes is the Mexican version of Three Kings’ Bread. I wanted to create a version for my family, featuring just the parts we love. So why not make a chocolate-and-vanilla marbled bread with a chocolate-and-vanilla sugar coating?
Cook Time45 minutes
Course: Dessert, Side Dish, Snack
Cuisine: Mexican
Keyword: bread, Chocolate, vanilla
Servings: 15 servings; makes 1 large ring-shaped bread
Author: Pati Jinich

Ingredients

For the starter:

  • 1/2 cup whole milk heated to lukewarm
  • 1 tablespoon active dry yeast
  • 1 teaspoon granulated sugar
  • 1/2 cup all-purpose flour

For the dough:

  • 1 tablespoon orange blossom water or rose water (optional)
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated orange zest
  • 4 large eggs
  • 3 1/2 cups all-purpose flour plus more for dusting
  • 1/2 cup granulated sugar
  • 1 teaspoon kosher salt
  • 1/2 pound (2 sticks) unsalted butter cut into 1⁄2-inch cubes, at room temperature, plus more for the bowls
  • 3 tablespoons unsweetened cocoa powder

For the topping:

  • 1 cup all-purpose flour
  • 1 cup confectioners’ sugar
  • 10 tablespoons (1 1/4 sticks) unsalted butter or 1/2 cup plus 2 tablespoons vegetable shortening, at room temperature
  • 1 teaspoon vanilla extract
  • 1 heaping tablespoon unsweetened cocoa powder
  • 1 large egg beaten with 1 tablespoon milk, for brushing

Instructions

To make the starter: 


  • Whisk the milk, yeast, and granulated sugar together in the bowl of a stand mixer. Whisk in the flour. Cover with a clean kitchen towel, set in a warm, draft-free place, and let stand until the mixture begins to bubble, 20 to 25 minutes.

To make the dough: 


  • Attach the bowl to the mixer stand and fit it with the paddle attachment. Add the orange flower or rose water (if using), vanilla, orange zest, eggs, flour, granulated sugar, and salt to the starter and beat on low speed just until combined. Scrape the bowl and beater and switch to the dough hook. Beat on medium speed for 10 to 12 minutes, until the dough pulls away from the sides of the bowl and starts to make a slapping sound.
  • On low speed, add the butter in 4 to 6 additions, incorporating each addition before adding the next one. From time to time, scrape the bowl. When all of the butter has been added, increase the speed to medium and beat for another 8 to 10 minutes, until the dough slaps against the sides of the bowl again. It will still be sticky, but don’t be tempted to add more flour.
  • Butter two medium bowls. Remove the dough from the mixer bowl, divide it in half, and return one half to the bowl. Shape the other piece into a ball and transfer to one of the buttered bowls.
  • Add the cocoa powder to the dough in the mixer bowl and mix on low speed until incorporated. Turn the dough out, shape it into a ball, and place in the other buttered bowl. Cover each bowl with plastic or a clean kitchen towel and let the dough rise in a warm, draft-free place until doubled, 1 to 1 1⁄2 hours.
  • Gently deflate both portions of dough with your fist and shape into balls again. Cover and let rise in the refrigerator for at least 3 hours, or for as long as overnight.
  • Remove the dough from the refrigerator and set, still covered, in a warm, draft-free spot for about an hour so it comes to room temperature and rises.
  • Line a baking sheet with parchment paper. Remove the doughs from the bowls and shape each one into a ball. Press each ball down to flatten it slightly. Place the vanilla round on top of the chocolate round and stretch it so that it completely envelops the chocolate round, turning the dough over to stretch it over the bottom. Make a hole in the center of the dough by pushing your fist through it, then gently stretch the dough out to make a 9-x-13-inch oval.
  • Place the dough on the baking sheet. Insert a couple of plastic Baby Jesus figurines into the dough, if using. Cover with a clean kitchen towel and let rise for an hour or so, until the dough has puffed.
  • Meanwhile, preheat the oven to 350℉ degrees, with a rack in the middle.

To make the topping:

  • Combine the flour, confectioners’ sugar, butter or shortening, and vanilla in a medium bowl and mix together into a smooth paste with your hands. Divide the paste in half. Add the cocoa powder to one half and knead and mix well until evenly incorporated. Divide each of the pastes into about 6 portions and shape into balls.
  • Gently brush the bread with the egg wash. Roll each paste ball into a log and then press to flatten it into a strip about 7 inches long, 1 inch wide, and 1⁄8 to 1⁄4 inch thick. Arrange them on the bread, alternating chocolate and vanilla strip, at approximately 2-inch intervals.
  • Bake for about 45 minutes, or until the bread is golden brown and makes a hollow sound when tapped on the bottom. Cool on a rack before slicing.

Notes

Rosca de Reyes de Chocolate y Vainilla

Chile Charred Pork

Posted on by Pati Jinich
Chile Charred Pork Sandwich
Print Recipe
3.84 from 6 votes

Chile Charred Pork

Chile Charred Pork recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Cook Time2 hours 30 minutes
Cuisine: Mexican
Keyword: pork
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound pork butt cut into 1- 2 inch cubes
  • 1 pound pork ribs cut into individual ribs
  • 1/3 cup apple cider vinegar
  • 1 tablespoon kosher salt
  • 4 guajillo chiles stemmed and seeded
  • 2 chiles de árbol preferably Chile de Yahualica from Jalisco, stemmed
  • 4 whole cloves stemmed
  • 1 teaspoon cumin seeds
  • 1 tablespoon sesame seeds
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1" piece of true cinnamon or canela or substitute 1 teaspoon ground canela
  • 2 garlic cloves peeled
  • 1 tablespoon peeled and coarsely chopped fresh ginger
  • 2 ounces grated Mexican chocolate
  • ½ teaspoon freshly ground black pepper

Instructions

  • Place the pork butt and ribs in a large bowl, cover with the vinegar, sprinkle with the salt, and mix. Cover and let sit in the refrigerator for one hour.
  • On a preheated comal or skillet set over medium heat, toast the guajillos and chiles de árbol for a minute per side, until lightly toasted and their texture and color have changed (but don’t let them burn), set aside. On the same comal or skillet, toast the stemmed cloves, cumin seeds, sesame seeds, oregano and thyme for just a minute, stirring constantly so they don’t burn. If using the piece of canela stick, toast it for a minute or two.
  • Place the toasted chiles as well as the garlic cloves and ginger in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until rehydrated and plumped up.
  • In the jar of a blender, add the rehydrated chiles, cooked garlic and ginger, and a cup of the cooking liquid. Add the toasted cloves, cumin seeds, sesame seeds, oregano, thyme, canela stick or ground cinnamon, grated chocolate, ground black pepper and puree until completely smooth. Let cool to room temperature, then cover the pork with this mixture and marinate in the refrigerator anywhere from 24 to 48 hours.
  • When ready to cook the meat, preheat the oven to 375°F. Remove the pork from the refrigerator. Once the oven is hot, place the pork in a baking pan or dish, cover with aluminum foil, and roast for 2 hours.
  • Remove the foil and roast uncovered for another 30 minutes. The meat should completely fall apart when you shred it with a fork. Eat it in lonches or tortas, or tuck it into soft corn tortillas for tacos.

Notes

Tatemado de Puerco

Chocolate Dipped Orejas

Posted on by Pati Jinich
Orejas
Print Recipe
3.84 from 6 votes

Chocolate Dipped Orejas

Chocolate Dipped Orejas recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Prep Time25 minutes
Cook Time15 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Mexican
Keyword: canela, Chocolate, cinnamon, cookies, pati’s mexican table, puff pastry
Servings: 40 orejas approximately
Author: Pati Jinich

Ingredients

  • 1 1/2 cups granulated sugar
  • 1 teaspoon freshly ground canela or true cinnamon
  • 1 large pinch of kosher or sea salt
  • All-purpose flour for dusting the countertop and rolling pin
  • 1 recipe Easy Homemade Puff Pastry
  • 1/2 cup heavy cream
  • 4 ounces dark chocolate chopped, or chocolate chips
  • Rainbow sprinkles optional

Instructions

  • Place racks in the upper and lower thirds of the oven and preheat to 425°Line 4 baking sheets with parchment paper (or cook in batches).
  • Mix the sugar, cinnamon, and salt together in a bowl.
  • Sprinkle a light coating of flour on your countertop, then spread 1 cup of the cinnamon-sugar mixture on top, right where the puff pastry will go. Place the puff pastry in the center of the cinnamon-sugar mixture. Lightly flour your rolling pin and roll the puff pastry out into a large rectangle, about 12-by-26-inches with a 1/4-inch thickness, adding a bit of flour as needed while you roll. Sprinkle the top with the remaining cinnamon-sugar mixture.
  • Mark a line horizontally across the center of the puff pastry with a knife or ruler, without cutting all the way through. Roll the bottom of the puff pastry toward the center line, creating a layered spiral. Repeat with the top of the puff pastry, rolling in toward the center line, then press both rolls towards the center. The shape should resemble a pretzel.
  • Cut in half horizontally, across the two rolls, and wrap in plastic wrap. Place in the refrigerator for at least 30 minutes. Scrape any leftover cinnamon-sugar mixture onto a small plate.
  • Slice the chilled rolls into 1/2-inch slices. Dip both sides of slices in the remaining cinnamon-sugar mixture and place on a baking sheet, making sure to leave about an inch between the slices.
  • Bake for 10 to 12 minutes, then remove from the oven, flip the orejas, and return to the oven (swapping the baking sheet that was on top with the bottom). Bake for 10 to 12 minutes more, until both sides are golden brown. Transfer to a metal cooling rack and cool completely.
  • While the orejas are cooling, bring the heavy cream to a simmer in a small pot. Place the chocolate in a medium heatproof bowl and pour the hot cream over the chocolate. Let sit for 5 minutes, then stir until smooth. If using rainbow sprinkles, place them on a small plate.
  • Dip the tops of the orejas in the chocolate. If using rainbow sprinkles, lightly press the chocolate-dipped side into the sprinkles and return to the rack. Repeat with about half of the remaining cookies, leaving some plain, some chocolate dipped, and some dipped and with sprinkles.
  • Note: If you do not want to bake all of them at once, you may store the rolled oreja dough tightly wrapped in the refrigerator for a couple days, or freeze in a tight plastic bag for up to a month. Thaw in the refrigerator before baking.

Notes

Orejas con Chocolate

Dulce de Leche Chocolate Pecan Pie

Posted on by Pati Jinich

Thanksgiving has become my favorite American holiday.

Though when I first arrived to the US, more than 20 years ago to Texas, I had never heard of the celebration. I was a bit perplexed as to why people where roasting turkeys so early in the year (in Mexico turkey is a Christmas tradition). Now, I totally get it.

I love how everything seems to stop and be put on hold. I love how attention shifts almost entirely to food and the kitchen takes center stage. I love the intense emotions that surround the holiday. I love the time of year. And, since Alan left for college, I love that our family will all be together for a few days, mostly eating.

I especially love how Thanksgiving opens the door to celebrate the contributions that immigrants have historically brought to the American table. Now, more than ever, this is deeply meaningful to me.

I love how Thanksgiving embraces and holds onto to classic recipes and traditions that have been passed down through generations. But I also love how it welcomes new and surprising additions that complement the rest.

In that spirit, I created a Dulce de Leche Caramel Cinnamon Chocolate Pecan Pie.

I had never tasted pecan pie before moving to the US. And then about a decade ago, my dear friend Debra introduced us to her dark chocolate version of pecan pie… which we devoured so fast that she started bringing, not one, but two each year. Last year, I told her I was tempted to make it a bit more outrageous and decadent by incorporating Dulce de Leche Caramel to that super gooey filling.

Dulce de leche caramel, or Mexican cajeta, is an iconic ingredient in Mexican kitchens. We Mexicans are crazy about it. Made from goats’ milk, rather than cows’ milk, as in some other countries, it is also made in a traditional way – cooked down slowly as layers of flavor build into each other in a single product. It’s so good you can eat it with a spoon, or top your bananas or apples with it.

Pati measuring the Coronado Dulce de Leche Caramel

In this recipe, dulce de leche caramel makes for a more gooey, more sticky, more chewy filling with a rich, deep and intrinsic rustic caramel taste. The pecans have a better cushion to sit on and be coated in. The chocolate chunks can shine even more.

[embedyt] https://www.youtube.com/watch?v=8b38KOrEUnY[/embedyt]

Below is the recipe, and above is a video clip from an upcoming episode of the new season, where I make it. And we all eat it. We are going to be making it again for our Thanksgiving table, and my hopes are that you will give it a try too…

Dulce de Leche Caramel Chocolate Pecan Pie
Print Recipe
4.13 from 8 votes

Dulce de Leche Chocolate Pecan Pie

In this pecan pie recipe, dulce de leche caramel or cajeta makes for a more gooey, more sticky, more chewy filling with a rich, deep and intrinsic rustic caramel taste. The pecans have a better cushion to sit on and be coated in. The chocolate chunks can shine even more.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cajeta, Caramel, Chocolate, Dulce de Leche, Pecan, Pie, Thanksgiving
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the crust:

  • 1 1/4 cups all-purpose flour plus more to work the dough
  • Pinch of kosher or sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (or 1/2 cup) cold unsalted butter diced
  • 1/4 cup cold water

For the filling:

  • 3 eggs
  • 1 cup Dulce de Leche or Cajeta
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 4 tablespoons unsalted butter melted
  • 1/2 teaspoon kosher or sea salt
  • 2 cups (or 8 ounces) pecan halves coarsely chopped
  • 2 ounces (or 1/3 cup) chopped bittersweet chocolate

Instructions

To prepare the crust:

  • Place the flour, salt, sugar and diced cold butter in a food processor. Process a few times, until the mixture looks like a coarse meal. Add the cold water and process again a few times. The dough should become more moist. Turn out of the food processor and gather into a ball. Lightly dust your countertop with flour, and knead the dough 3 to 4 times until it comes together. Shape into a flat ball, wrap in plastic wrap and refrigerate for until firm, about an hour.

To prepare the filling:

  • In a bowl, beat the eggs with a whisk until foamy. Incorporate the Dulce de Leche, brown sugar, corn syrup, melted butter and salt and whisk until it is well blended. Add the chopped pecans and chocolate and mix well.

To assemble the pie:

  • Set an oven rack in the middle of the oven and preheat to 375 degrees Fahrenheit. Remove the dough from the refrigerator. Lightly dust your countertop, hands and a rolling pin with flour. Roll out the dough into about an 11” to 12” round. Place it in a pie mold, pressing the bottom and sides into the mold and crimp the edge on top.
  • Pour the filling into pie crust. Cover the pie loosely with aluminum foil and place in the oven. Bake for 55 minutes, or until the pie is set and edges have lightly browned. Remove from the oven and let cool before serving.

Video

Notes

Pay de Dulce de Leche y Chocolate con Nuez

Chocolate Custards

Posted on by Pati Jinich

Jericalla Chocolate Custards
Print Recipe
3.58 from 7 votes

Chocolate Custards

Chocolate Custards, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Cook Time1 hour
Total Time1 hour
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, custard, Dessert, Jericalla, pati's mexican table
Servings: 10 Custards
Author: Pati Jinich

Ingredients

  • 5 cups whole milk
  • 1 tablespoon vanilla extract
  • 1 2- inch stick ceylon cinnamon or canela
  • 8 ounces semi-sweet chocolate broken or cut into small (1/4-inch) pieces
  • 9 egg yolks
  • 1 cup granulated sugar
  • Pinch of fine sea salt
  • 1 batch Blackberry, Mint and Lime Coulis (optional)

Instructions

  • Place the milk, vanilla extract and cinnamon stick in a medium saucepan and bring to barely a simmer over medium heat. Once it begins to bubble and simmer around the edges, reduce the heat to the lowest possible setting and simmer for 5 more minutes. Remove from the heat and set aside to cool. Once cool, remove the cinnamon stick.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the chocolate in the top part of a double boiler, or in a metal bowl set over a saucepan filled with 1 inch of water. Make sure that the bottom of the bowl is not touching the water. Bring the water to a simmer and melt the chocolate. Stir with a rubber spatula to make sure all of the chocolate is evenly melted.
  • In a medium bowl, using a whisk or fork, combine the egg yolks, sugar, and salt and whisk or beat until thickened and the color has gone from bright to pale yellow, about 1 minute (or count 60 Mississippi’s at your own leisure). Slowly whisk in the melted chocolate and combine thoroughly. A ladleful at a time, whisk in the cooled milk.
  • Fill a baking dish or roasting pan, large enough to accommodate ten 6-ounce ramekins or flan or custard molds, with ½-inch of hot water. Place the molds in the water bath. Using a ladle, carefully fill the molds with the custard up to about ¼-inch below the rims.
  • Carefully place the baking dish in the oven and bake for 40 minutes, or until the custard has begun to set. The top layer should be thick and resemble the top of a brownie. It should not be browned, although there can be a few small spots here and there.
  • Very carefully remove the pan from the oven and the ramekins from the water bath. The jericalla will jiggle and will look a bit runny under the thickened tops, like a thin pudding. They will thicken as they cool.
  • Serve at room temperature, or once cool, chill in the refrigerator and serve cold. Serve with Blackberry, Mint and Lime Coulis if you desire.
  • Variation: Some Mexican cooks brown or caramelize the top layer of their jericallas by briefly running them under a broiler (I prefer a top layer that thickens as it bakes but doesn’t brown). If you want the darker caramelized topping, place the custards under the broiler for 30 seconds after they have cooled.

Notes

Jericalla de Chocolate

Chocolate Salami

Posted on by Pati Jinich

Chocolate Salami
Print Recipe
4.43 from 7 votes

Chocolate Salami

Chocolate Salami from Pati's Mexican Table, Season 7, Episode 11 "New York"
Cook Time10 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, James Beard House, Maria Cookies, pati's mexican table
Servings: 2 logs (serves 6 to 8 people)
Author: Pati Jinich

Ingredients

  • 8 ounces (or 225 grams) bittersweet chocolate
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup unsalted butter
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 5 egg yolks
  • 12 ounces Maria Cookies broken into small pieces
  • 1/2 cup pecans lightly toasted and coarsely chopped optional
  • confectioners' sugar optional

Instructions

  • In a double boiler set over simmering water, melt the chocolate and cocoa powder along with the butter. Remove from the heat, stir, and transfer the mix to a large heatproof bowl. Add the sugar and vanilla and combine with a spatula in a circular motion. Slowly add the egg yolks, one by one, mixing very well after each addition. Fold in the broken cookie chunks. If adding pecans, fold them all in as well. You will have a moist and chunky, rough looking mix.
  • Cut 2 pieces of waxed or parchment paper of about 15" length. Spoon half of the mixture onto each piece of paper. Shape them into logs with your hands and roll them in the paper to give them a salami shape of about 2" thickness. Having the paper cover makes it easy to give them a quick roll to give them a round shape. To finish, twist the ends of the paper in opposite directions.
  • Wrap each one in a layer of plastic wrap. Place them in the freezer for about 2 or 3 hours or until frozen.
  • If you wish, roll each log in confectioners’ sugar before slicing to make the slices resemble salami. Slice them as thin or thick as you like, while frozen, and serve.
  • Chocolate salami will keep in the freezer, tightly wrapped, for about 6 months. Remove from the freezer about 10 minutes before you want to slice it.
  • If you want to give them as gifts, you may want to buy colored paper to give them a festive feel. Though, I also like to use brown unbleached parchment paper - it gives them a deli style. In any case, if you traveled with them for a while, don't forget to tell your friends to place the chocolate salamis in the freezer or refrigerator as soon as you give it to them(!).

Notes

Salami de Chocolate

Dulce de Leche Chocolate Pecan Pie

Posted on by Pati Jinich

Dulce de Leche Caramel Chocolate Pecan Pie
Print Recipe
3.88 from 8 votes

Dulce de Leche Chocolate Pecan Pie

Dulce de Leche Chocolate Pecan Pie, from Pati’s Mexican Table Season 7, Episode 13 "Mex’d Up American Regional Favorites"
Cook Time55 minutes
Total Time1 hour
Course: Dessert
Cuisine: American, Mexican
Keyword: Cajeta, Caramel, Chocolate, cinnamon, Dessert, Dulce de Leche, Pecan, Pie, Recipe
Servings: 10 Servings
Author: Pati Jinich

Ingredients

For the crust:

  • 1 1/4 cups all-purpose flour plus more to work the dough
  • Pinch of kosher or sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (or 1/2 cup) cold unsalted butter diced
  • 1/4 cup cold water

For the filling:

  • 3 eggs
  • 1 cup Dulce de Leche or Cajeta
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher or sea salt
  • 2 cups (or 8 ounces) pecan halves coarsely chopped
  • 2 ounces (or 1/3 cup) chopped bittersweet chocolate

Instructions

To prepare the crust:

  • Place the flour, salt, sugar and diced cold butter in a food processor. Process a few times, until the mixture looks like a coarse meal. Add the cold water and process again a few times. The dough should become more moist. Turn out of the food processor and gather into a ball. Lightly dust your countertop with flour, and knead the dough 3 to 4 times until it comes together. Shape into a flat ball, wrap in plastic wrap and refrigerate until firm, about an hour.

To prepare the filling:

  • In a bowl, beat the eggs with a whisk until foamy. Incorporate the Dulce de Leche, brown sugar, corn syrup, melted butter and salt and whisk until it is well blended. Add the chopped pecans and chocolate and mix well.

To assemble the pie:

  • Set an oven rack in the middle of the oven and preheat to 375 degrees Fahrenheit. Remove the dough from the refrigerator. Lightly dust your countertop, hands and a rolling pin with flour. Roll out the dough into about an 11” to 12” round. Place it in a pie mold, pressing the bottom and sides into the mold and crimp the edge on top.
  • Pour the filling into the pie crust. Cover the pie loosely with aluminum foil and place in the oven. Bake for 55 minutes, or until the pie is set and edges have lightly browned. Remove from the oven and let cool before serving.

Notes

Pay de Dulce de Leche y Chocolate con Nuez  

Chocolate, Chocolate Chunk Banana Bread

Posted on by Pati Jinich

pati jinich chocolate chunk banana bread
Print Recipe
4.63 from 8 votes

Chocolate, Chocolate Chunk Banana Bread

Chocolate, Chocolate Chunk Banana Bread recipe from Pati's Mexican Table Season 6, Episode 11 "Juju’s Chocolate-Covered Life" 
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American, Mexican
Keyword: banana bread, Chocolate, pati's mexican table
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup unsalted butter at room temperature plus more to butter pan
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 large ripe bananas peeled and mashed
  • 1/4 cup cream cheese
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour plus more to butter pan
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/4 cup boiling water
  • 2 tablespoons cocoa powder
  • 1/2 cup chocolate chunks or chocolate chips

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit, and set a rack in the middle. Butter and flour a 9x5-inch loaf pan, shaking off any excess flour.
  • In a stand mixer, set with the paddle attachment, beat the butter and sugar on medium speed until completely creamy and smooth, about 3 to 4 minutes. Add the egg and give it a minute to mix in. Add the bananas, cream cheese and vanilla, continue mixing for a minute.
  • Reduce the speed to low, add the flour, baking soda, baking powder and salt and continue beating for another 3 to 4 minutes, scraping down the sides if need be.
  • In a small bowl, combine the boiling water with the cocoa powder and stir until well mixed. Add to the mixer and beat for another couple minutes. Lastly, add the chocolate chunks and beat for another minute until fully incorporated.
  • Scrape into the prepared loaf pan, shake a few times to level the batter. Place into the oven and bake anywhere from 55 minutes to an hour, until a toothpick comes out moist but not wet, the top of bread has browned and is springy to the touch.
  • Remove from the oven and let cool. Run a butter knife along sides of the pan, turn out onto plate, and then flip onto serving platter, so it is right side up.

Notes

Panqué de Plátano y Doble Chocolate

Chocolate Crepe Tower

Posted on by Pati Jinich

Print Recipe
4.15 from 7 votes

Chocolate Crepe Tower

Chocolate Crepe Tower recipe from Pati's Mexican Table Season 6, Episode 11 "Juju's Chocolate-Covered Life"
Prep Time1 hour
Cook Time1 hour 30 minutes
Resting Time6 hours
Total Time8 hours 30 minutes
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: cake, Chocolate, Crepes, Dessert, Ganache
Servings: 14 to 18 servings
Author: Pati Jinich

Ingredients

For the crepes:

  • 1 cup melted unsalted butter plus more to grease the pan
  • 3 cups all-purpose flour
  • 6 large eggs
  • 3 large egg yolks
  • 3 cups whole milk
  • 1/3 cup granulated sugar
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 1/2 cups water

For the chocolate pastry cream:

  • 1/3 cup cornstarch
  • 4 cups whole milk divided
  • 1/2 cup heavy cream
  • 1 cup granulated sugar divided
  • 6 large egg yolks
  • 6 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 8 ounces (or 1 cup) dark or semi-sweet chocolate finely chopped

For the chocolate ganache:

  • 1/2 cup heavy whipping cream
  • 4 ounces bittersweet chocolate chopped

Optional garnishes:

  • 2 tablespoons confectioners' sugar for dusting
  • Sliced strawberries

Instructions

To make the crepes:

  • In a small saucepan, heat the butter over low heat until it melts.
  • Place the flour, eggs, egg yolks, milk, sugar, salt and melted butter in the blender and purée until smooth, about 10 seconds. Add the water and blend again until smooth. You can also mix the ingredients by hand, following the same order.
  • Place the batter in a container, cover and refrigerate for at least half an hour, or up to 12 hours. Once ready to make the crepes, whisk the batter well with a fork or a whisk.
  • Set a crepe pan or 7 1/2- to 8-inch nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about 1/4 cup of batter into 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 25 seconds, until edges are cooked and begin to dry out and the bottom of the crepe is lightly browned. With a small spatula or fork, lift one edge of the crepe and turn it over quickly with your fingers. Cook the second side for about 15 seconds, or until it has lightly browned. Flip the crepe onto a plate.
  • Repeat with the rest of the batter. After 3 or 4 crepes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for each one. Stack the crepes on top of each other with the first/darker side down. You should have about 35 to 40 crepes.

To make the chocolate pastry cream:

  • In a small bowl, mix together the cornstarch and 2/3 cup of the milk. Using your fingers might be easiest. This creates a slurry to prevent lumps in your cream.
  • In a large pot over medium-high heat, bring the remaining milk, cream and 1/2 cup of the sugar to a simmer. In a medium bowl, whisk together the remaining 1/2 cup sugar and the egg yolks.
  • Ladle 1/2 cup of the simmering milk mixture into the eggs, whisking into the eggs while you pour in order to temper the eggs, so they won’t curdle. Once completely combined, pour the egg mixture into the pot with the milk mixture and add your cornstarch slurry. Stirring frequently, cook until mixture is thickened. Remove from the heat, stir in the butter, vanilla and chocolate, until it is all melted and combined. Set aside to cool until ready to use. If it will be more than a few hours, cover with plastic wrap and refrigerate until ready to use.
  • On a cake stand or serving platter, place a crepe and spread or pipe about 3 tablespoons of pastry cream onto the crepe. Repeat until all the crepes and cream are used up. Refrigerate the cake for at least 8 hours or overnight.

To make the chocolate ganache (make this after the cake has been refrigerated):

  • Place the chopped chocolate in a large heat-proof bowl. In a small saucepan, bring 1/2 cup cream to a boil. Pour the hot cream over the chocolate. Let it sit for 5 minutes undisturbed, then fold with a rubber spatula until the chocolate and cream are mixed completely.
  • Pour ganache onto the top of the refrigerated cake, letting it drip slightly down the sides. If desired, top with a dusting of confectioners’ sugar and serve with sliced strawberries.

Notes

Torre de Crepas de Chocolate

Tiger Pound Cake

Posted on by Pati Jinich

Pati Jinich tiger pound cake
Print Recipe
4.09 from 12 votes

Tiger Pound Cake

Tiger Pound Cake recipe from Pati’s Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, Chocolate, orange, pati's mexican table
Servings: 10 Servings
Author: Pati Jinich

Ingredients

  • 2 cups unsalted butter plus more to grease a 10 x 3.5 inch bundt pan
  • 2 1/2 cups granulated sugar
  • 3 cups all-purpose flour plus more to dust the bundt pan
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch kosher or coarse sea salt
  • 8 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1/2 cup boiling water
  • 1/2 cup cocoa powder
  • 2 tablespoons grated orange zest
  • 1 teaspoon almond extract
  • 1/2 cup freshly squeezed orange juice
  • Confectioners' sugar for dusting

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit. Butter a bundt pan and coat with flour, dusting off any excess flour.
  • In a stand mixer, beat the butter using the paddle attachment on medium-high speed until soft and creamy, anywhere from 2 to 3 minutes. Add the sugar and continue beating until fluffy and puffy.
  • Combine the flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the eggs with vanilla and sour cream.
  • Reduce the mixer speed to low, and take turns adding flour mixture and egg mixture. Continue beating until thoroughly combined, scraping down the sides with a rubber spatula if need be. Transfer 1/3 the dough to another bowl, leaving the remaining 2/3 of the dough in the mixer.
  • In a small bowl, thoroughly combine the hot water and cocoa. With a rubber spatula, fold the cocoa mixture into the 1/3 of the batter set aside in an extra bowl until thoroughly mixed. Set aside.
  • To the batter left in the mixer, add the orange zest, almond extract and orange juice, and beat until completely mixed.
  • With two ice cream scoops or measuring cups, alternate dropping the chocolate batter and the orange-almond batter into the bundt pan. When all the batter is in the pan, run a butter knife or a skewer through it to create the marbled look.
  • Bake the cake for 50 to 60 minutes, until springy to the touch, lightly browned and a toothpick inserted comes out moist, but not wet. Remove the cake from the oven and let cool.
  • Once cool, run a butter knife around the cake and invert onto a platter. Sprinkle with confectioners’ sugar and serve.

Notes

Panqué de Naranja y Chocolate

Overloaded Mexican Chocolate Milkshake

Posted on by Pati Jinich

Pati Jinich overloaded mexican chocolate milkshake
Print Recipe
5 from 6 votes

Overloaded Mexican Chocolate Milkshake

Overloaded Mexican Chocolate Milkshake recipe from Pati's Mexican Table, Season 6 Episode 11 "Juju’s Chocolate-Covered Life"
Cook Time5 minutes
Total Time5 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, ice cream, milkshake, pati's mexican table
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 cups milk
  • 1 pint chocolate ice cream
  • 2 ounces Mexican chocolate plus more for garnish
  • 3 tablespoons Cajeta or dulce de leche divided
  • 4 chocolate graham crackers divided
  • Whipped cream for garnish

Instructions

  • To the jar of a blender, add the milk, ice cream, Mexican chocolate, 1 tablespoon of the cajeta or dulce de leche. Blend until smooth. Crumble two graham crackers into the jar and pulse a few times to combine.
  • Spread the remaining cajeta or dulce de leche on the remaining graham crackers and sandwich together. Break up into pieces and use for a garnish.
  • Split the milkshake between two glasses. Spoon a large dollop of whipped cream on top. Top with the graham cracker sandwich pieces and shave some Mexican chocolate on top.

Notes

Malteada de Chocolate Mexicano 

Chocolate and Almond Cake

Posted on by Pati Jinich

Pati Jinich almond and chocolate leche cake
Print Recipe
4.36 from 14 votes

Chocolate and Almond Cake

Chocolate and Almond Cake recipe from Pati's Mexican Table Season 6, Episode 6 “Women of Oaxaca"
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: almonds, cake, Chocolate, Sweetened Condensed Milk
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 1 cup unsalted butter
  • 6 ounces bittersweet chocolate
  • 4 large eggs
  • 1 14-ounce can, plus 1/4 cup, sweetened condensed milk
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch of kosher or coarse sea salt
  • 1/4 cup boiling water
  • Confectioners' sugar for dusting

Instructions

  • Preheat oven to 350 degrees Fahrenheit with the rack set in the middle. Butter a round 9-inch springform pan and cover bottom with parchment paper.
  • In a double boiler, melt the butter and bittersweet chocolate, stirring occasionally to blend. Keep an eye on it and turn off the heat as soon as it’s all melted.
  • In the jar of a blender, place the eggs and sweetened condensed milk. Puree until smooth. Incorporate the melted chocolate and puree again. Then add the almond flour, baking soda, baking powder, salt, and puree again. Lastly add the boiling water and puree again.
  • Pour the batter into the prepared cake pan and bake for 40 minutes, until top is fluffy and springy to the touch, and a toothpick comes out moist but not wet.

Notes

Pastel de Chocolate y Almendras

No Bake Chocolate Pie

Posted on by Pati Jinich

No Bake Chocolate Pie
Print Recipe
4.56 from 18 votes

No Bake Chocolate Pie

No Bake Chocolate Pie recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American, Mexican
Keyword: Chocolate, no bake pie, pati's mexican table, Pie, ricotta
Servings: 8 to 10 slices
Author: Pati Jinich

Ingredients

  • 7 ounces chocolate wafer cookies
  • 6 tablespoons unsalted butter
  • Pinch kosher or coarse sea salt
  • 8 ounces semi-sweet chocolate chips
  • 2 cups ricotta cheese
  • 1/4 cup heavy whipping cream

Instructions

  • In a food processor, (or mashing inside a plastic bag with a rolling pin or mug) pulse the chocolate wafers until finely ground, transfer to a mixing bowl.
  • In a small saucepan, melt the butter, then pour it over the ground wafers. Add a pinch of salt and mix with a rubber spatula or wooden spoon. Turn the mixture into to a 9-inch glass pie or baking dish. Press with your hands or a mug, to create a crust that covers the bottom and goes up the sides of the dish. Refrigerate for 20 minutes, or pop it in the freezer for 5 minutes, to form a firm crust.
  • Melt the chocolate in a double boiler. Set aside.
  • In a food processor, pulse the ricotta for a few seconds until fluffed up. Add the melted chocolate and puree for about 45 seconds more, until creamy and thoroughly mixed.
  • Using a whisk or fork, whip 1/4 cup of whipping cream in a large bowl until it thickens. Add the ricotta chocolate mixture to the whipped cream, stir it well to combine.
  • Remove the crust from refrigerator and spread the filling inside. Place it back in the refrigerator for a couple of hours before serving.

Notes

Pay de Chocolate

Hard Waffer Rolls

Posted on by Pati Jinich

Hard Waffer Rolls or Marquesitas recipe
Print Recipe
4.25 from 8 votes

Hard Waffer Rolls

Hard Waffer Rolls recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cheese, Chocolate, Crepes, marquesitas, pati's mexican table, Yucatán Peninsula
Servings: 6 to 8 rolls
Author: Pati Jinich

Ingredients

For the batter:

  • 4 eggs plus 2 egg whites
  • 2/3 cup granulated sugar
  • 3/4 cup canola oil
  • 1 cup all-purpose flour
  • 1/2 teaspoon kosher or coarse sea salt
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract

For the filling:

  • 2 cups Edam cheese shredded, optional
  • 1 cup chocolate hazelnut spread optional
  • Jam of your choice optional

Instructions

  • Add all of the batter ingredients to a blender and puree until smooth. Set aside and let rest for 10 minutes, or cover and refrigerate up to 12 hours. Stir before using.
  • Heat a 10” crepe pan or flat bottomed non-stick skillet over medium-high heat. Once hot, pour about 1/4 cup of batter and spread out in a circular shape to cover the entire pan. You want to create a very thin layer. Once the bottom begins to become toasted and golden, loosen the edges with a spatula and flip to toast the other side. Continue to flip another 2 times until the batter starts to crisp.
  • Add desired filling - chocolate hazelnut spread and Edam cheese are traditional to the Yucatán Peninsula. Roll up into a big and wide roll. As soon as, you remove it from the heat it will begin to crisp up like a wafer cone. Enjoy!

Notes

Marquesitas

Tequileras

Posted on by Pati Jinich

It is getting close to Father’s Day and, yes, I am thinking about mi padre.

My dad is not your typical guy. No, no, no.

In order to prepare my sisters and me to start going out on dates, he wanted to teach us how to hold our liquor. Let no man ever get us drunk!

He taught us how to play Backgammon. And cards.  And Dominoes and Blackjack and Rummikub and Crazy Dice.

He taught me how a single taco, made with a fresh corn tortilla and a sprinkle of the right amount of salt, can be the best meal of your life.

But, maybe most importantly of all, he taught me to get up no matter how many times life whirls you around and throws you down.

PatiwFather

A few years ago, he came to visit and stayed with my boys, while my husband and I went on a trip. After three nights away, I came back to find boys who knew how to play Backgammon, cards, Dominoes, Blackjack, Rummikub and Crazy Dice.

And, also, boys who started swearing in Spanish at bad drivers (which I reversed right back!). He knew better than to teach them how to hold their liquor…He knows that, just like him, I am an Aries who can show my temper. Or maybe he just didn’t have enough time.

I know my dad would love to have these Tequileras on the Backgammon table. Or as he plays cards, Dominoes, Blackjack, Rummikub or Crazy Dice.

These Tequileras, as I baptized them, are a grown up sandwich cookie with deep chocolate flavored biscuits that aren’t too sweet, and the gentle bitterness of the cocoa comes through the slightest bit. Between the two crunchy, chocolatey biscuits is a rich, sweet buttercream made sophisticated by a dash of orange tequila liquor.

These cookies are sweet, complex, and full of life…kind of like the guy I had in mind when I was creating them.

Pati's Dad
One of hundreds of weekends I spent with my dad in Valle de Bravo, getting some serious Backgammon training!

This one is for you, Pa, I know you read all my blog posts by now.

chocolate and tequila sandwich cookies

chocolate tequila sandwich cookies
Print Recipe
5 from 4 votes

Tequileras

I know my dad would love to have these Tequileras on the Backgammon table. They are a grown up sandwich cookie with deep chocolate flavored biscuits that aren’t too sweet, and the gentle bitterness of the cocoa comes through the slightest bit. Between the two crunchy, chocolatey biscuits is a rich, sweet buttercream made sophisticated by a dash of orange tequila liquor.
Prep Time45 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, cookies, Orange Liqueur, pati's mexican table, vanilla
Servings: 20 to 24 sandwich cookies
Author: Pati Jinich

Ingredients

For the cookies:

  • 9 tablespoons unsalted butter at room temperature
  • 1/3 cup brown sugar plus 1 tablespoon
  • 1/4 cup granulated sugar plus 2 tablespoons for sprinkling
  • 1 teaspoon vanilla
  • 1 large egg at room temperature
  • 1/2 cup cocoa powder
  • 1 cup all-purpose flour
  • Pinch of salt

For filling:

  • 3 ounces bittersweet chocolate cut into chunks
  • 8 tablespoons unsalted butter at room temperature
  • 1 cup confectioners' sugar
  • 1 tablespoon Agavero Orange Liqueur

Instructions

To make the cookies:

  • In the bowl of a mixer, beat the butter with the brown sugar and ¼ cup of the granulated sugar at medium speed until soft. Add the vanilla and the egg, reduce the speed, and incorporate the cocoa powder. Scrape the sides of the bowl if need be, add the salt and the flour, and continue beating until it is all thoroughly combined. The dough should be soft and a bit cakey. Gather into a ball, wrap in plastic and place in the fridge anywhere from 20 to 30 minutes.
  • Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper and set the oven racks in the upper and lower thirds of the oven.
  • Flour the countertop and a rolling pin generously. Roll out the dough into a rectangle of about 1/8” thick. Cut into rectangles of about 2” by 1½”. With the help of a metal spatula, place on the baking sheets. With the tip of a pencil or a toothpick, mark a “T” with 3 to 4 dots going up and then 1 to 2 on each side of the top of the line to mark a T. Sprinkle with the remaining 2 tablespoons of granulated sugar. You can reuse any scraps of dough and roll out again.
  • Bake anywhere from 7 to 8 minutes, until firm. Remove from the oven and let cool.

To make the filling:

  • Place the chocolate in bowl in a double boiler over simmering water until it melts.
  • In the bowl of a mixer set with the paddle attachment, beat the butter until creamy. Incorporate the confecioners’ sugar and beat until completely mixed. Add the melted chocolate and the Agavero and continue beating until completely mixed and very creamy.
  • To assemble: Turn half the cookies upside down so sugar coating is on the bottom, cover with a dollop of filling, and top with half of cookies upside down. Store covered at room temperature.

Notes

Galletas Tequileras

Scribble Cookies

Posted on by Pati Jinich

scribble cookies or garabatos
Print Recipe
4.13 from 8 votes

Scribble Cookies

Scribble Cookies recipe from Pati's Mexican Table Season 1, Episode 7 “Mexican Picnic”
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, cookies, pati's mexican table, sandwich cookies
Servings: 16 to 18 cookies
Author: Pati Jinich

Ingredients

  • 1 1/4 cups unsalted butter at room temperature
  • 1/2 cup sugar plus 2 tablespoons for chocolate filling
  • 2 eggs at room temperature
  • 4 cups all-purpose flour
  • Pinch of salt
  • 1 cup heavy cream
  • 8 oz bittersweet chocolate chopped

Instructions

  • In a mixer, at medium-high speed beat the butter until soft. Add the sugar and keep on beating until fluffy. One by one, add the eggs until well combined. Lower the speed to low, and add the flour half a cup at a time, along with the salt, thoroughly mixed. Remove from the mixer, turn into a ball, wrap with plastic wrap and refrigerate anywhere from 1/2 hour to overnight.
  • Preheat the oven to 350 degrees.
  • Lightly dust all-purpose flour on your countertop and roll out the dough to about 1/4″ thickness. Cut circles of about 3″ round. Place them in a buttered and floured cookie sheet. Bake anywhere from 15 to 20 minutes or until they appear lightly tanned. Let them cool on a cooling rack.
  • In a saucepan over low heat, combine the cream, 2 tablespoons of sugar, and the chopped chocolate. Stir constantly, until the chocolate is well dissolved. Turn off the heat and let it cool.
  • Once the cookies and chocolate filling have cooled, add a couple tablespoons of chocolate on top of half the cookies. Top with another cookie without pressing down on it. Then with a spoon or fork, drizzle more chocolate on top of the cookies, making your own scribble designs.
  • Once the cookies are set, you may cover and refrigerate. I love them cold!

Notes

Galletas Garabato

Impossible Chocoflan

Posted on by Pati Jinich

impossible chocoflan
Print Recipe
4.84 from 6 votes

Impossible Chocoflan

Impossible Chocoflan recipe from Pati's Mexican Table Season 2, Episode 10 “Lip-Smacking Mexican Meal”
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cake, Chocolate, chocolate cake, Dulce de Leche, flan, pati's mexican table, pecans, Sweetened Condensed Milk, vanilla
Servings: 12 servings
Author: Pati Jinich

Ingredients

For the Molds or Ramekins:

For the cake:

  • 4 oz or 1 stick of unsalted butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup buttermilk

For the Flan:

  • 1 12- oz can evaporated milk
  • 1 14- oz can sweetened condensed milk
  • 4 eggs
  • 1 teaspoon vanilla

For the Garnish:

  • 1/3 cup toasted pecans chopped

Instructions

  • Set the oven to 350 degrees. Butter the bottom and sides of each ramekin or mold until evenly spread. Pour the cajeta into the buttered molds, distributing evenly between all 12.

To Make the Cake Base:

  • In a mixing bowl, beat the butter and sugar with an electric mixer at medium-high speed until fluffy. Then, beat in the egg. In a separate bowl, mix the flour, cocoa, baking powder, baking soda and salt.
  • At medium-low speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture. Then, beat in the remaining halves. Make sure you scrape the side of the bowl so all of the ingredients mix evenly. Put the mixer on medium-high speed and beat for an additional minute.

To Make the Flan:

  • Place the eggs, vanilla, evaporated milk and sweetened condensed milk in a blender and puree until smooth.

To Prepare the Entire Dish:

  • Pour the cake batter into each ramekin or mold. Then, pour the flan mixture on top, it will look messy, but don’t worry, that’s how it’s supposed to be! Place the ramekins in a large pan or baking dish. Pour hot water into the dish up to halfway the height of the molds. Cover the dish with aluminum foil and seal.
  • Place the in the oven and bake for about 50 to 55 minutes, or until the surface of each cake feels solid, looks baked and a wooden toothpick comes out moist but not wet.
  • Remove from the oven. Be careful when you open the aluminum foil as the steam will be very hot. Once cool enough to handle, remove the ramekins out of the water bath. Once cool, cover with plastic and refrigerate at least 2 hours before eating.
  • When ready to serve, run the tip of a knife around the ramekin and place it cake-side down onto a plate. Lift the mold up. Drizzle with any cajeta from the mold and decorate with chopped pecans.

Notes

Chocoflan Imposible

Alisa’s Marbled Pound Cake

Posted on by Pati Jinich

marbled pound cake
Print Recipe
4.38 from 8 votes

Alisa’s Marbled Pound Cake

Alisa’s Marbled Pound Cake recipe from Pati's Mexican Table Season 2, Episode 7 “Family-Style Breakfast”
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: Chocolate, pati's mexican table, pound cake, sour cream, vanilla
Servings: 1 10-inch loaf
Author: Pati Jinich

Ingredients

  • 1/2 pound unsalted butter plus more to butter the pan
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher or coarse sea salt
  • 1/2 cup sour cream
  • 1/4 cup hot water
  • 1/4 cup unsweetened cocoa powder
  • confectioners' sugar optional

Instructions

  • Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan. Line the bottom with parchment paper cut to fit.
  • In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium-high speed until creamy, about 3 minutes. Add the sugar and continue beating until well combined and fluffy, another 2 minutes. Pour in the vanilla and continue beating until well incorporated and smooth, about another minute.
  • Combine the flour, baking powder and salt in a bowl. Break the eggs into another bowl. Add half of the eggs and half of the sifted flour mixture to the butter mixture, beating on medium-low speed until well combined, scraping down the side of the bowl with a rubber spatula as needed. Repeat with the remaining eggs and flour.
  • Add the sour cream and continue beating until the mixture is smooth. Set the batter aside. In a small bowl, combine the hot water with the cocoa powder.
  • Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
  • Spread the “white” batter from the mixer bowl in the bottom of the loaf pan. Pour the chocolate batter on top, in a straight line down the center. Make a design with a knife or fork, so it will look “marbled.”
  • Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a rack to cool. Invert the cooled cake onto a plate, remove the parchment paper, and invert again onto another plate.
  • Dust the top of the cake with confectioners’ sugar, and it is ready to slice. To store, keep it covered.

Notes

Panqué Marmoleado de Alisa

Chocolate and Dulce de Leche Caramel Cupcakes

Posted on by Pati Jinich

chocolate and cajeta cupcakes
Print Recipe
4.17 from 6 votes

Chocolate and Dulce de Leche Caramel Cupcakes

Chocolate and Dulce de Leche Caramel Cupcakes recipe from Pati's Mexican Table Season 2, Episode 5 “Mexican-Style Kids’ Party”
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, cupcakes, Dulce de Leche, mexican vanilla, pati's mexican table
Servings: 12 cupcakes
Author: Pati Jinich

Ingredients

For the cupcakes:

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup cocoa powder
  • 1/2 cup hot water
  • 3/4 cup dulce de leche caramel or cajeta

For the ganache:

  • 1 cup heavy whipping cream
  • 14 oz semi-sweet chocolate chopped
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter

Instructions

To prepare the cupcakes:

  • Place oven rack in the center position. Preheat oven to 350 degrees. Butter the cupcake molds.
  • In the mixer, cream the butter and sugar together until soft and creamy. Add the egg and vanilla extract and mix until well combined.
  • In a separate bowl, add flour, baking soda and salt. Mix it up and add it to the butter mixture. Pour the buttermilk and continue beating. In a small bowl, combine hot water and cocoa powder and stir into the mix, beat until combined. Pour the batter into the cupcake molds.
  • Bake for 20 to 25 minutes, until the cupcakes rise, are cooked and tanned on top. Transfer to a wire rack and let them cool completely. Using a paring knife, cut a 1-inch piece from the top of each cupcake. Save the cut pieces. Fill each hole with one tablespoon of dulce de leche or cajeta and replace the cut-out pieces. Top the cupcakes with the chocolate ganache.

To prepare the ganache:

  • Mash the butter until it’s creamy and has no lumps. Heat the chopped chocolate in a double boiler water bath and let it melt. Warm the heavy whipping cream slightly
  • Slowly fold the whipping cream into the melted chocolate. Finish off the ganache by folding in the softened butter and adding sugar until everything is well combined.

Notes

Cupcakes de Chocolate con Dulce de Leche, recipe from my sister Alisa Romano

Reinventing a Classic: Marbled Tres Leches Cake

Posted on by Pati Jinich

Tres Leches is a classic. But a classic from where, you may ask?

Ask an Argentinean: From Argentina, of course. Ask a Cuban: Sin duda from Cuba. Ask an Ecuadorian: Claro que from Ecuador. A Venezuelan? Por supuesto que es de Venezuela. Ask a Mexican…Of course, sin duda, claro que por supuesto que es Mexicano. No doubt, it is Mexican. ¡Si señor!

You can go on and on…

It would seem that each and every single Latin American country claims the Tres Leches Cake as its very own. Not only does everyone absolutely love it, it is also a dessert that is deeply ingrained in that nation’s gastronomy and culture.

From here or from there, it is that much adored.

No matter where you are in Latin America, or which country you or your family came from, the traditional way to make a Tres Leches Cake is to make a sturdy sponge cake and then completely bathe it in a tres leches sauce. The three milks in the sauce are the fresh tasting regular milk, the lightly savory evaporated milk and the charmingly sweet sweetened condensed milk.

As the decades have gone by, many other variations have appeared in attempts to dress up and reinvent this classic. With cajeta or dulce de leche, different kinds of nuts, coconut, spiked with rum, exotic fruits, coffee… to name some. Indeed, the cake lends itself to be played with: it is basic, it is easy, and it can be easily transformed.

At home, we absolutely adore chocolate.  And, since my boys have a hard time making up their minds as to when to make the Tres Leches Cake vanilla and when to make it chocolate, one day I decided to go marbled. That was it: we rarely go back.

In my marbled version, the vanilla cake has fudgy chocolate swirls that go wild when soaked in the tres leches sauce. I garnish with copious amounts of grated Mexican chocolate all over the top and a sprinkle of ground canela.

If you want to make it even more decadent, grab some cajeta or dulce de deche and drizzle liberally over the top.

p.s. To boot, the Tres Leches Cake can be made ahead of time, it gets better and better as it soaks and chills bathed in the sauce. It is also perfect to bring along.

marbled tres leches cake

marbled tres leches cake
Print Recipe
3.88 from 8 votes

Marbled Tres Leches Cake

At home, we absolutely adore chocolate.  And, since my boys have a hard time making up their minds as to when to make the Tres Leches Cake vanilla and when to make it chocolate, one day I decided to go marbled. That was it: we rarely go back. In my marbled version, the vanilla cake has fudgy chocolate swirls that go wild when soaked in the tres leches sauce. I garnish with copious amounts of grated Mexican chocolate all over the top and a sprinkle of ground canela.
Prep Time20 minutes
Cook Time2 hours 25 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cake, cinnamon, Dulce de Leche, evaporated milk, mexican chocolate, pati's mexican table, Sweetened Condensed Milk, tres leches, vanilla, whipped cream
Servings: 12 to 15 servings
Author: Pati Jinich

Ingredients

For the cake:

  • Unsalted butter to butter the pan
  • 9 large eggs separated, at room temperature
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup hot water
  • 1/3 cup unsweetened cocoa powder

For the sauce:

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

For the whipped cream topping:

  • 2 cups heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 disk (about 3 ounces) Mexican-style chocolate such as Abuelita grated, for garnish
  • Cajeta or dulce de leche optional, for garnish

Instructions

  • Preheat the oven to 350 degrees fahrenheit with a rack in the middle. Butter a 9x13-inch baking pan and line the bottom with a piece of parchment paper.

To make the cake:

  • In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks, about 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar, beating until the whites hold stiff, shiny peaks. Transfer to a large bowl and set aside.
  • Pour the egg yolks into another large bowl and beat with a whisk or fork, until fluffy and pale yellow. Add the vanilla and continue beating until fully incorporated. Gently fold the egg yolk mixture into the egg white mixture with a rubber spatula, taking care not to deflate the whites. Fold in the flour 1/4 cup at a time and mix well. The batter will look a bit streaky.
  • In a small bowl, combine the hot water with the cocoa powder. Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
  • Spread the vanilla batter in the prepared pan. Pour the chocolate batter on top, in a straight line down the center. With a knife or spoon, make a whirling design from one side of the pan to the other. Bake for 22 to 25 minutes, until the top of the cake has lightly browned and feels spongy to the touch. Remove from the oven and let cool.
  • Invert the cake onto a large platter or board and remove the pan and parchment paper. Cover the cake with an upside-down platter large enough to hold the cake and the vanilla sauce and invert again so the cake is right side up. Using a fork, poke holes all over the top of the cake, so it will absorb the sauce.

To make the sauce:

  • In a large bowl, combine the three milks and vanilla and stir to blend well. Pour about 2/3 of the sauce over the cake. Don’t worry if it looks like there is too much sauce—the cake will absorb it. Cover and refrigerate for at least 2 hours or overnight. Reserve the remaining vanilla sauce.
  • When you are ready to finish the cake, remove the cake from the refrigerator and spoon the remaining sauce on top of the cake.

To make the whipped cream:

  • In a stand mixer fitted with the whisk attachment, whip the cream and the confectioners’ sugar on medium speed until it holds well formed peaks, about 6 minutes. Spread the whipped cream over the top and sides of the cake. Garnish with the grated Mexican-style chocolate.

Notes

Pastel de Tres Leches Marmoleado

Vanilla Ice Cream with Cajeta Swirls & Mexican Chocolate Chunks

Posted on by Pati Jinich

Pancho Villa, one of the most renowned generals from the Mexican Revolution was wild about ice cream. It is even said he was most fond of vanilla ice cream covered in chocolate. This historic photo, published in the El Paso Times, shows him sitting at the famous El Paso confectionery The Elite, right after having an ice cream.

Pancho Villa at Elite Confectionary

History has judged him both harshly and heroically. Yet, from the account of my husband’s great grandmother Regina, he was a true gentleman.

The true story goes that in the early years of the Revolution, around 1913, Regina and her husband Alfredo lived in Parral, Chihuahua. In the midst of the Revolution, a very brave and very pregnant Regina asked for una audienca, a meeting, with the general who was governor of Chihuahua. She walked into the meeting to ask for the general’s troops not to loot their family’s small store, one of the common ways the troops re-stocked.

General Villa agreed and allowed Regina to close the store so it would not be looted, securing their family’s means of survival. “A true gentleman,” the family, all of whom couldn’t believe Regina had not only asked for an audience but gone to the meeting and reached such outcome, recalls her saying.

Pati's three boys Sami, Juju, and Alan

A few years ago we visited Pancho Villa’s house in Chihuahua. There behind the boys, with an evidently saddened Sami after hearing the story of Villa’s assassination, is the car where he was shot.

The house has a central open courtyard. One of the main sides leads to the dining room…

Pancho Villa's dining room

…which opens directly to the kitchen…

Pancho Villa's Kitchen

As a visitor you can’t walk into the kitchen, so you can only see from the side door. Of course, I was dying to walk in, but I am sharing the best view that I got. That was it, because there was a rope one couldn’t cross.

Pancho Villa's Kitchen

I think it can be said that just like Pancho Villa – whose image, from a gorgeous al fresco hung inside his home, is here courtesy of my husband’s camera – most Mexicans are wild about ice cream.

Pancho Villa

Juju, with his big sweet tooth, is crazy about it too.

Juju eating ice cream

As Mexicans, we have our ways of making ice cream irresistible and exotic. We are fortunate to have some ingredients that just go nuts when turned into ice cream.

Some of my favorite: Mexican vanilla, Mexican chocolate and cajeta or dulce de leche. This summer, I decided to make a wild combo out of the three and was thrilled with the results. So much so, I think you should give it a go (my photo of the ice cream above has the ice cream desperately melting, waiting for me to get a good shot…).

It has the creamy vanilla base, the silky thick feel and charming taste of  cajeta (which becomes delightfully chewy when frozen), and grainy chunks of cinnamon flavored Mexican chocolate.

I think Pancho Villa would approve, with ingredients that are Mexican to the core.

vanilla ice cream with cajeta swirls and Mexican chocolate chunks

vanilla ice cream with cajeta swirls and Mexican chocolate chunks
Print Recipe
5 from 1 vote

Vanilla Ice Cream with Dulce de Leche (aka Cajeta) Swirls and Mexican Chocolate Chunks

As Mexicans, we have our ways of making ice cream irresistible and exotic. We are fortunate to have some ingredients that just go nuts when turned into ice cream. Some of my favorite: Mexican vanilla, Mexican chocolate and cajeta or dulce de leche. This summer, I decided to make a wild combo out of the three and was thrilled with the results. So much so, I think you should give it a go (my photo of the ice cream above has the ice cream desperately melting, waiting for me to get a good shot…).
Prep Time5 minutes
Cook Time12 hours 35 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, Dulce de Leche, ice cream, mexican chocolate, vanilla
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1 vanilla bean split open, seeds scraped out and reserved
  • 1/4 teaspoon kosher or coarse sea salt
  • 10 large egg yolks
  • 2/3 cup sugar
  • 1 cup Cajeta or dulce de leche
  • 2 Mexican chocolate rounds about 3.15 ounces or 90 grams each, coarsely chopped

Instructions

  • Pour the heavy cream and milk in a medium saucepan. Add the vanilla bean, seeds from the vanilla bean and salt; stir and place over medium heat. Stirring constantly, bring to a simmer, about 8 to 10 minutes. Remove from heat immediately after it reaches a simmer, cover and let rest of at least 5 minutes.
  • Meanwhile, in a medium bowl, using a whisk or fork, beat the egg yolks with the sugar until the mix turns from bright to pale yellow, it thickens and loses its graininess. It will take a couple minutes.
  • Uncover the milk mixture, remove the vanilla bean, pressing any remaining seeds into the milk. Discard the bean. Slowly, using a ladle, pour half the milk mixture into the yolk mixture, whisking as you go to temper the egg yolks.
  • Pour the tempered egg yolk mixture into the saucepan with the remaining milk mix. Set over medium heat again, and let it come to a gentle simmer, constantly stirring, until it coats the back of a wooden spoon, about 5 minutes. Remove from the heat and let it cool slightly, stirring now and then.
  • Using a fine strainer, mesh or cheesecloth, strain the mixture into a metal container. Cover and place in the refrigerator until it is completely chilled, at least a couple hours and preferably up to 12 hours.
  • Process the ice cream in your ice cream machine according to the manufacturer’s instructions. A couple minutes before it is ready, add the chocolate chunks. Lastly, drizzle in the dulce de leche or cajeta and immediately turn the machine off, so that you create a swirled effect and not a complete mix.

Notes

Helado de Vainilla con Cajeta y Chocolate Mexicano

Chocolate Cookies with Hibiscus Flowers

Posted on by Pati Jinich
Print Recipe
4.34 from 6 votes

Chocolate Cookies with Hibiscus Flowers

Prep Time40 minutes
Cook Time12 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, cookies, flowers, hibiscus, jamaica, mexican vanilla, pati’s mexican table
Servings: 18 to 20 cookies
Author: Pati Jinich

Ingredients

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon cocoa powder
  • 1/2 teaspoon kosher or course sea salt
  • 12 ounces roughly chopped semi-sweet chocolate or chocolate chips
  • 4 tablespoons unsalted butter
  • 3 large eggs
  • 1 large egg white
  • 1 1/4 cup granulated sugar
  • 2 teaspoons Mexican vanilla extract
  • 2 ounces rehydrated hibiscus flowers from Hibicus Flower Concentrate finely chopped

Instructions

  • Make the Hibiscus Flower Concentrate (recipe linked in ingredients list).
  • Preheat oven to 350℉ and place racks in the top and bottom third of the oven. Line 2 baking sheets with parchment paper and set aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, cocoa powder and salt. Set aside.
  • In a bain marie, or in a heat-proof bowl set on a pot with simmering water over medium-low heat, melt the chocolate along with the butter, until completely melted and smooth. Stir with a spatula a few times as it melts. Make sure not to overheat it, and stop once it is all melted. Set aside.
  • In the bowl of a standing mixer, using the whisk attachment, whisk the whole eggs and egg white along with the sugar on medium high speed until frothy, about 2 to 3 minutes. Incorporate the melted chocolate and butter mixture as well as the vanilla extract and whisk until completely combined.
  • Remove the bowl from the stand and add the flour mixture. Use a rubber spatula to stir and fold until completely combined. Fold in the chopped rehydrated hibiscus flowers. Cover the bowl with plastic wrap and chill the batter in the refrigerator for 20 to 30 minutes.
  • Using a tablespoon or 2-inch scoop, place the batter in heaping tablespoons onto prepared baking sheets, about 2 inches apart. Bake for 12 to 14 minutes, cool on sheet pans for about 5 minutes and then transfer to cooling racks.

Notes

Galletas de Chocolate con Flores de Jamaica

Homemade Cookies

Posted on by Pati Jinich

Print Recipe
4.75 from 8 votes

Homemade Cookies

Homemade Cookies recipe from Pati's Mexican Table Season 4, Episode 9 “Sami’s Big Day”
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, cookies, Dulce de Leche, pati's mexican table, peanut butter, pretzels, Sweetened Condensed Milk
Servings: 34 cookies
Author: Pati Jinich

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 3/4 cups (3 1/2 sticks) butter at room temperature, cut into pieces
  • 1 14-ounce can sweetened condensed milk
  • 1 cup dark chocolate chips
  • 1/2 cup peanut butter chips
  • 1 cup pretzels broken into about 1/2-inch pieces
  • Cajeta or dulce de leche to drizzle on top optional

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat the butter over medium speed. Add sweetened condensed milk and beat until fully combined and fluffy. Reduce mixer speed to low and slowly add the flour mixture, 1/2 cup at a time, stopping to scrape down the sides of the bowl if need be. Continue to mix until it is all incorporated and the dough is smooth, about 1 minute. Fold in the chocolate chips, peanut butter chips, and pretzel pieces by hand with a rubber spatula.
  • Line a baking sheet with parchment paper. Form 1-inch balls and place them at least 1-inch apart on the baking sheet. Bake for 10 to 12 minutes until the bottoms of the cookies are lightly browned. Remove from the oven and let cool.
  • For an extra treat, you may drizzle cajeta or dulce de leche on top.

Notes

Galletas Caseras

Marbled Tres Leches Cake

Posted on by Pati Jinich

marbled tres leches cake recipe
Print Recipe
3.25 from 8 votes

Marbled Tres Leches Cake

Marbled Tres Leches Cake recipe from Pati's Mexican Table Season 4, Episode 7 “Cooking with the Fans”
Prep Time20 minutes
Cook Time2 hours 25 minutes
Total Time2 hours 45 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, Chocolate, evaporated milk, mexican chocolate, milk, pati's mexican table, Sweetened Condensed Milk, tres leches, vanilla, whipped cream
Servings: 12 to 15 servings
Author: Pati Jinich

Ingredients

For the cake:

  • Unsalted butter to butter the pan
  • 9 large eggs separated, at room temperature
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup hot water
  • 1/3 cup unsweetened cocoa powder

For the sauce:

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

For the whipped cream topping:

  • 2 cups heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 disk Mexican-style chocolate, such as Abuelita grated, for garnish, about 3 ounces

Instructions

  • Preheat the oven to 350 degrees with a rack in the middle. Butter a 9x13-inch baking pan and line the bottom with a piece of parchment paper.

To make the cake:

  • In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks, about 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar, beating until the whites hold stiff, shiny peaks. Transfer to a large bowl and set aside.
  • Pour the egg yolks into another large bowl and beat with a whisk or fork, until fluffy and pale yellow. Add the vanilla and continue beating until fully incorporated. Gently fold the egg yolk mixture into the egg white mixture with a rubber spatula, taking care not to deflate the whites. Fold in the flour 1/4 cup at a time and mix well. The batter will look a bit streaky.
  • In a small bowl, combine the hot water with the cocoa powder. Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
  • Spread the vanilla batter in the prepared pan. Pour the chocolate batter on top, in a straight line down the center. With a knife or spoon, make a whirling design from one side of the pan to the other. Bake for 22 to 25 minutes, until the top of the cake has lightly browned and feels spongy to the touch. Remove from the oven and let cool.
  • Invert the cake onto a large platter or board and remove the pan and parchment paper. Cover the cake with an upside-down platter large enough to hold the cake and the vanilla sauce and invert again so the cake is right side up. Using a fork, poke holes all over the top of the cake, so it will absorb the sauce.

To make the sauce:

  • In a large bowl, combine the three milks and vanilla and stir to blend well. Pour about 2/3 of the sauce over the cake. Don’t worry if it looks like there is too much sauce—the cake will absorb it. Cover and refrigerate for at least 2 hours or overnight. Reserve the remaining vanilla sauce.
  • When you are ready to finish the cake, remove the cake from the refrigerator and spoon the remaining sauce on top of the cake.

To make the whipped cream:

  • In a stand mixer fitted with the whisk attachment, whip the cream and the confectioners’ sugar on medium speed until it holds well formed peaks, about 6 minutes. Spread the whipped cream over the top and sides of the cake. Garnish with the grated Abuelita chocolate.

Notes

Pastel de Tres Leches Marmoleado

Nana Jose’s Flourless Chocolate Pecan Cake

Posted on by Pati Jinich

flourless chocolate pecan cake
Print Recipe
4.19 from 11 votes

Nana Jose’s Flourless Chocolate Pecan Cake

Nana Jose’s Flourless Chocolate Pecan Cake recipe from Pati's Mexican Table Season 3, Episode 7 “Sugar for Hubby”
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, Chocolate, flourless cake, pati's mexican table, pecans, whipped cream
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup unsalted butter plus 1 tablespoon for buttering the pan
  • 6 ounces bittersweet chocolate
  • 1 cup pecans
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • Pinch of kosher or coarse sea salt
  • Confectioners' sugar optional
  • Lightly sweetened whipped cream optional
  • Berries optional

Instructions

  • Preheat oven to 350°F. Butter a 9-inch springform pan and line bottom with parchment paper.
  • Bring about 2-inches of water to a simmer in the bottom half of a double boiler or in a medium saucepan. Place the top half of the double boiler, or a metal bowl or heatproof pan if not using a double boiler, over the simmering water and melt together the chocolate and the 1/4 cup butter. Set aside to cool.
  • Using a blender, chop the pecans finely. Add the eggs, vanilla, sugar, salt and melted chocolate mixture, blending until smooth. Pour the batter into the buttered springform pan and bake until a toothpick inserted in center comes out moist but not wet, about 40 minutes.
  • Once it has cooled a little, run the tip of a knife around the pan and release the cake from the pan. Invert onto a plate, and then again, or serve directly onto plates if left on bottom part of springform pan. If desired, sprinkle with confectioners’ sugar and serve with whipped cream and berries.

Notes

Pastel de Chocolate y Nuez de la Nana Jose

Extreme Brownies with Caramelized Pecans

Posted on by Pati Jinich

extreme brownies with pecans pati jinich
Print Recipe
3.80 from 5 votes

Extreme Brownies with Caramelized Pecans

Extreme Brownies with Caramelized Pecans recipe from Pati's Mexican Table Season 3, Episode 6 “American Classics, My Way”
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American, Mexican
Keyword: brownies, Caramelized Pecans, Chocolate, coffee, pati's mexican table, pecans, sour cream, tequila, vanilla
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 1/2 pound (2 sticks) unsalted butter cut into pieces
  • 5 ounces unsweetened chocolate broken into pieces
  • 1 tablespoon instant coffee may be decaf if desired
  • 2 tablespoons coffee liquor or coffee tequila may be substituted with water
  • 4 large eggs
  • 3 tablespoons sour cream
  • 1 tablespoon vanilla extract
  • 1 1/2 cups granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher or coarse sea salt
  • 2 1/2 cups halved caramelized pecans store-bought or homemade
  • confectioners' sugar optional

Instructions

  • Preheat the oven to 375°F. Butter a 9x13-inch baking dish, dust with flour and shake excess flour off.
  • In a double boiler or water bath, melt the butter with the chocolate, stirring occasionally until completely mixed.
  • In a small cup, combine the instant coffee with the coffee liquor or water, stir until almost dissolved and pour into the chocolate mixture, it will finish dissolving in the melted chocolate. Mix with a spatula and remove from the heat. Let cool.
  • In a medium mixing bowl, beat the eggs with a fork or whisk until they have gained some volume and seem foamy. Add the sour cream, vanilla and sugar. Mix with a spatula until thoroughly combined.
  • In a large mixing bowl, combine the all-purpose flour, baking powder and salt. Stir.
  • Slowly pour the chocolate mix into egg mixture, mixing with a spatula as you do, until completely combined. Pour that mixture into the dry ingredients and mix until thoroughly combined. Finally, toss in the caramelized pecans and gently fold. Pour into the prepared baking dish and place in the oven. Bake for 20 minutes or until the top has lightly crisped, and the brownies are still moist but not wet (test with a toothpick).
  • Remove from the oven, let cool and slice into squares. Sprinkle with confectioners’ sugar, if desired.

Notes

Brownies Extremos con Nueces Garapiñadas

Mexican Chocolate Donuts

Posted on by Pati Jinich

Print Recipe
4.17 from 6 votes

Mexican Chocolate Donuts

Mexican Chocolate Donuts recipe from Pati's Mexican Table Season 3, Episode 2 “Pati’s Texican”
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, Doughnuts, Dulce de Leche, jam, mexican chocolate, pati's mexican table
Servings: 12 mini donuts or pancakes
Author: Pati Jinich

Ingredients

  • 1 cup milk
  • 2 Mexican chocolate bars, 3 ounces each cut into large chunks
  • 1 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • Pinch of kosher or coarse sea salt
  • 3 tablespoons melted unsalted butter plus more for greasing the pan
  • 1 large egg
  • Special equipment optional – Ebleskiver filled pancake pan
  • Fillings dulce de leche or cajeta, chocolate and hazelnut spread, jams or preserves
  • Confectioners' sugar optional for dusting

Instructions

  • In a medium saucepan, heat milk over medium-low heat. Add chocolate chunks and stir occasionally until it has dissolved, a few minutes. Remove from heat and using a molinillo or whisk, emulsify or foam as much as you can. Set aside.
  • In a mixing bowl, combine the flour with the sugar, baking powder, baking soda and salt. Add the melted butter to the dry ingredients as well as the beaten egg and start to mix with a spatula. Slowly, pour the Mexican chocolate milk, mixing fast so the egg will not cook (!) if the milk is still hot. Continue to combine until you get an even and homogeneous batter, just a minute or so. You should have a shiny and a bit runny batter. Taste it: it’s so good! Let it sit for a few minutes, it will fluff up a bit, which is what you want.
  • Meanwhile, heat your special pan or skillet over low to medium-low heat until very hot, about 4 or 5 minutes. Butter the pan and spoon batter into each hole, about 3/4 of the way up each cup. Once you can move the balloons around (like when pancakes are ready to flip), but the batter in the center can still be runny, you can add a half a teaspoon of a filling of your choice. Cover with a bit more batter to fill the cups just a tad beyond the rim. Using two spoons or two wooden skewers, flip the donuts to the other side. Give them a minute or two and remove from the pan. Dust with confectioners' sugar, if desired, (I always do!) and eat while hot.
  • If making normal pancakes, cook as regular pancakes. Heat the skillet over medium-low heat until very hot. Grease with unsalted butter and ladle batter into the pan. Flip once the top shows bubbles and the bottom is cooked enough to be released from the pan. Cook on the other side for a minute or two and serve. Add the fillings as toppings instead of as a filling.

Notes

Donas de Chocolate Mexicano

Juju’s Birthday Cake

Posted on by patiadmin

Juju's Chocolate Birthday Cake
Print Recipe
4.17 from 6 votes

Juju’s Birthday Cake

Juju’s Birthday Cake recipe from Pati's Mexican Table Season 2, Episode 2 “School Lunch with a Mexican Twist”
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, Chocolate, pati's mexican table, sour cream, vanilla
Servings: 10 to 12 non-hungry people
Author: Pati Jinich

Ingredients

For the cake:

  • 1 cup water
  • 2/3 cup cocoa
  • 1/2 cup unsalted butter
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • Pinch of salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup sour cream
  • 2 large eggs preferably at room temperature

For the Frosting:

  • 1/4 cup milk
  • 1 tablespoon vanilla
  • 1/2 cup cocoa
  • 1/2 cup unsalted butter
  • 2 cups confectioners' sugar
  • 1/4 cup sprinkles optional

Instructions

To prepare the cake:

  • Grease a 9x13-inch cake pan with butter. Cover the bottom of the pan with parchment paper. Preheat the oven to 350 degrees.
  • In a large pot, over medium heat, pour the water, stir in the cocoa and add the butter. Let it heat for a few minutes, stirring now and then, until it all dissolves. Remove the pot from the heat.
  • In another bowl, combine the flour, sugar, salt, baking soda and baking powder. In another, beat the eggs and combine them with the sour cream.
  • In turns, add a quarter of the flour mix and then a quarter of the sour cream mix at a time into the pot with the cocoa mixture; stir with a spatula, mixing all of the ingredients as you move along. Pour onto the greased cake pan and place in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out barely moist but not wet.
  • Take the cake out of the oven and let it cool a bit while you prepare the frosting.

To prepare the frosting:

  • In a saucepan, over medium heat, pour in the milk and the vanilla. Stir in the cocoa and add the butter. Heat and stir until everything is all dissolved and combined. Remove from the heat and stir in the confectioners' sugar. Thoroughly mix with a spatula and set aside.

To assemble:

  • Run the tip of a knife around the edges of the cake. Turn the cake onto a platter and gently remove the parchment paper. Pour the still-warm frosting over the cake and gently spread it out with a spatula. If you wish, you may add sprinkles of your choice before the frosting hardens (NOTE: The cake is soft and moist the first couple days, then hardens like a brownie afterwards if left uncovered-- perfect for packing in school lunches).

Notes

Pastel de Chocolate de Juju

Ancient Ways for Comfort on Cold Days: Mexican Hot Chocolate

Posted on by patiadmin

Story goes, that for centuries, a woman could find a mate in many Mexican regions if she was able to make a good and considerable amount of foam when making hot chocolate. Otherwise, suitors would not turn their heads to her direction regardless of any other virtue. What’s more, it was the mother of the groom to be, who judged how good the foam was.

Thankfully, my mother in law (who loves to dip Conchas into hot chocolate) didn’t abide by that tradition or I wouldn’t have gotten married. When I met my husband, the best I could whip up were some decent scrambled eggs and an extremely sweet limeade. Forget about a worthy, frothy, delicate, silky foam to top a rich tasting chocolate.

But it turns out that producing an admirable chocolate foam may be a sign of things to come: it may show how hardworking, dedicated, focused, energetic and skilled a person can be. Not only do you have to break a sweat, but also develop an effective technique and then there is also the matter of style…

No easy feat: Think cappuccino foam, with no machine. Using an ancient tool passed down through generations just for this purpose always helped, and does to this day.

molinillo

The molinillo is made from a single piece of wood, with moving rings, shapes and indentations carved into its different parts, a sturdy bottom base to rest on a pot, a soft round handle for an easy rubbing of the hands, plus gorgeous decorations. All with the aim of being able to make the best quality, and most amount, of foam.

A whisk is not the same. But if you don’t have a molinillo, you can substitute. Just use it as you would a molinillo, with a vertical tilt and rub it between your hands as if you were trying to warm them up. Photos are sometimes better than words…

frothing Mexican hot chocolate
You have to beat like mad.

Crazy, really.

frothing Mexican hot chocolate

Leaving the foam aside, what matters most is the flavor of Mexican chocolate. Which I want to get to fast, because it is about to snow again, it is cold, and there are few things that are as comforting, filling and soothing as a Mexican hot chocolate.

Mexican style chocolate bars are made with toasted cacao beans ground with white sugar, almonds, cinnamon, and sometimes vanilla. There are other variations, but I think this is the basic one. In Mexico, there are molinos, or mills, that are dedicated to doing only this and they smell like chocolaty heaven.

If you find Mexican chocolate bars already prepared, like the authentic Oaxacan chocolate of El Mayordomo (though there is an increasing number of new makers) or more easily available  and tasty ones like Chocolate Abuelita or Ibarra, you only need to add it to milk or water, heat it, mix it, and if you want some foam, work out a little.

Mexican hot chocolate disc

If you can’t find them, here is how you can get the same rich result.

Grab a couple ounces bittersweet chocolate of good quality, a small piece of True cinnamon, white sugar and almond meal…

Mexican hot chocolate ingredients

Almond meal is the already finely ground almonds. But you can also finely grind your own. Trader Joe’s has an excellent one, which as the label says, its good for baking & breading and I guess they can also add For Mexican Style Hot Chocolate too…

almond meal for Mexican hot chocolate
Place those ingredients in a sauce pan and add milk, which is my preference, or water or a combination of both, and some vanilla extract.

milk and vanilla for Mexican hot chocolate

Set the pan over medium heat, and once the chocolate dissolves remove from the heat. Beat the chocolate with a molinillo or a whisk, I really recommend that part.

In Mexico there are tall pots made specially for beating the chocolate, called chocolateros, but any sauce pan will do…

frothing Mexican hot chocolate

Forget about being worthy of a mate…. The satisfaction of drinking that hot, thick, creamy and tasty chocolate, at the same time as the frothy, cloudy and delicate foam touches your lips, is worth the while.

finished cup of Mexican hot chocolate

Mexican hot chocolate
Print Recipe
5 from 5 votes

Mexican Hot Chocolate

Story goes, that for centuries, a woman could find a mate in many Mexican regions if she was able to make a good and considerable amount of foam when making hot chocolate. Otherwise, suitors would not turn their heads to her direction regardless of any other virtue. What’s more, it was the mother of the groom to be, who judged how good the foam was.
Cook Time5 minutes
Course: Drinks
Cuisine: Mexican
Keyword: almond, ceylon, cinnamon, cocktail, Dessert, mexican chocolate, milk, Recipe, vanilla
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 cups milk and/or water
  • 2 ounces Mexican style chocolate such as Abuelita, Ibarra, Mayordomo

If you can’t find Mexican chocolate substitute for:

  • 4 ounces bittersweet chocolate of good quality
  • 1 true cinnamon stick of about 2 inches
  • 1 teaspoon vanilla extract
  • 4 tablespoons almond meal or finely ground almonds
  • 4 tablespoons sugar more or less to taste

Instructions

  • In a saucepan add the milk or water with the Mexican chocolate or the substituting ingredients.  Set over medium heat until the chocolate has completely dissolved and the liquid is simmering. 
  • Remove the pan from heat, and if you so are inclined, beat with a whisk or molinillo, until the hot chocolate has a thick layer of foam on top. Serve while very hot. 

Notes

Chocolate Caliente

Salami de Chocolate (with Coffee Liqueur made with Tequila)

Posted on by patiadmin

Come December, everyone seems to be thinking about end of the year traditional tasty treats. Though in my family we used to eat them all year round; chocolate salami came to mind, as it is such a funny, creative and addicting nibble. It works great to bring along to friends (it will make them laugh, you will see…), as well as to keep some at home for an anytime sweet bite, since they keep in the freezer for months.

Growing up, my sisters and I used to make batches in minutes. We also managed to eat so much of the chunky, crunchy, funky, gooey batter in the seconds it took to transfer the mix to the wrapping papers set on the table. We would get all messy as we helped my oldest sister give the dough their salami shapes. Then, it was so hard to wait, until the chocolate salamis were frozen and hard enough to slice.

My oldest sister, Karen, told me the recipe came from a Women Community-Cooperative cookbook called Tu y Yo Cocinando (You and I Cooking) which was popular in Mexico City around the 70’s. That book was one of those fabulous gems, where participants pitched in their tried and true favorite recipes.

Now my sisters and I are all grown up and raising our families in different cities and countries. Yet, we all make chocolate salamis for our kids. None of us have the cookbook anymore (it makes me sad to think of all the wonders we are missing). As time moved on, we each have given this dessert our own personal spin, with no recipe, just by hunch as we each have made it so many times.

However one thing remains, we all use Maria cookies since they have such a deliciously loud crunch and the perfect balance of sweetness. Brought to Mexico by the Spaniards more than five centuries ago, they grew deep and strong roots in Mexico’s kitchens. Today, you can find them in most grocery stores throughout the US too. If you can’t find them, you can substitute with vanilla wafers or plain Graham crackers.

Here, I am sharing my personal spin.

The recipe below makes two generous chocolate salami portions. I like to mix half the batter with pecans and Tequila. It is absolutely to die for and gives this treat a rich and interesting layer of flavor with just a hint of alcohol. Some Mexican cooks add Rum or Kahlua to the mix as well.

I leave the other half of the batter plain for my boys (yes, it kills me, but they are picky eaters).  This is one of those desserts that is pretty accommodating.  Now that I think about it, some dried cherries would be pretty amazing in that mix too… But you can play around and see what flavors you would like to the mix as well…

 

 

chocolate salami
Print Recipe
5 from 2 votes

Salami de Chocolate (with Coffee Liqueur made with Tequila)

Come December, everyone seems to be thinking about end of the year traditional tasty treats. Though in my family we used to eat them all year round; chocolate salami came to mind, as it is such a funny, creative and addicting nibble. It works great to bring along to friends (it will make them laugh, you will see…), as well as to keep some at home for an anytime sweet bite, since they keep in the freezer for months.
Prep Time10 minutes
Cook Time2 hours
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, cookies, Dessert, Maria Cookies, pecans, Recipe, tequila, vanilla
Servings: 2 logs (6 to 8 people)
Author: Pati Jinich

Ingredients

  • 8 ounces or 225 grams bittersweet chocolate
  • 3/4 cup unsalted butter
  • 2/3 cup sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon unsweetened cocoa powder
  • 5 egg yolks
  • 12 ounces Maria cookies broken into small pieces, or plain Graham crackers or Vanilla Wafers
  • 4 tablespoons coffee liqueur made with tequila rum or kahlua, optional
  • 1/2 cup pecans lightly toasted and roughly chopped, optional

Instructions

  • In a double boiler over simmering water, melt the chocolate and cocoa powder along with the butter. Remove from the heat and stir the mix into a large heatproof bowl. Pour in the sugar and vanilla and combine with a spatula in a circular motion. Slowly add the egg yolks, one by one, mixing very well after each addition. Fold in the broken cookie chunks. If adding the tequila and pecans, fold them all in as well. You will have a moist and chunky, rough looking mix.
  • Cut 2 pieces of waxed or parchment paper of about 15" length. Spoon half of the mixture onto each piece of paper. Shape them into logs with your hands. Roll them in the paper and give them a salami shape of about 2" thickness. Having the paper cover makes it easy to give them a quick roll to give them a round shape. To finish, twist the ends in opposite directions.
  • If you made some with liquor and/or pecans and the other without, use a marker to recognize them when ready. Then wrap each one in a layer of plastic wrap. Place them in the freezer for about 2 or 3 hours or until frozen. Slice them as thin or thick as you like, while frozen, and serve.
  • Chocolate salami will keep in the freezer, tightly wrapped, for about 6 months. Remove from the freezer around 10 minutes before you want to slice it.
  • If you bring them over as gifts, you may want to buy colored paper to give them a festive feel, though I also like to use brown/unbleached parchment paper. It gives them a deli style. In any case, if you traveled with them for a while, don't forget to tell your friends to place the chocolate salamis in the freezer or refrigerator as soon as you give it to them (!).

Juju’s Chocolate Birthday Cake

Posted on by patiadmin

“Bandido!” My late grandfather would scream, with his wide smile and the most endearing eyes, to my youngest son, if he were here to see how Julian messes up the kitchen.

As soon as a thought of cooking appears in my head, he drags a chair, climbs on top, asks  what are WE going to make, and without waiting for an answer announces that it is “yo, yo, YO…,” who will cook and experiment. I shall be of assistance.

Needless to say, it takes much longer than needed and the kitchen looks messier than my husband likes to see it. But if you ask me, it is worth every extra second and extra spoonful of crumbs on the floor.

Well then, what cake to make for his birthday? Of course chocolate! His brothers tell me with a tone of disbelief. However, I know it has to be spongy, fluffy, gooey, sticky, moist, extra messy, sweet and truly decadent to be worthy of the three candles in its middle.

Since I will count with not only one, but probably three, enthusiastic sous chefs, the cake should have a fun and simple preparation process.

After playing around with a couple ideas, a cross between my oldest sons’ favorite camp cake and what I remember from my growing up birthday cakes from Sanborns (a Mexican store famous for making incredible cakes) is what creates: Juju’s birthday cake!

Thank the heavens and the seas for the wonderful surprises one can encounter while playing in the kitchen. It just never stops! This one is definitely worth a try.

jujus birthday cake main
Print Recipe
4.50 from 4 votes

Juju’s Birthday Cake

After playing around with a couple ideas, a cross between my oldest sons’ favorite camp cake and what I remember from my growing up birthday cakes from Sanborns (a Mexican store famous for making incredible cakes) is what creates: Juju’s birthday cake! Thank the heavens and the seas for the wonderful surprises one can encounter while playing in the kitchen. It just never stops! This one is definitely worth a try.
Prep Time15 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: Mexican
Keyword: cake, Chocolate, Dessert, pati's mexican table, vanilla
Servings: 10 to 12 people
Author: Pati Jinich

Ingredients

For the cake:

  • 1 cup water
  • 2/3 cup cocoa
  • 1/2 cup unsalted butter
  • 2 cups all-purpose flour
  • 1 3/4 cups sugar
  • Pinch of salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 cup sour cream
  • 2 large eggs preferably at room temperature

For the frosting:

  • 1/4 cup milk
  • 1 tablespoon vanilla
  • 1/2 cup cocoa
  • 1/2 cup unsalted butter
  • 2 cups confectioners' sugar
  • 1/4 cup sprinkles optional

Instructions

To prepare the cake:

  • Grease a 9x13-inch cake pan with butter. Cover the bottom of the pan with parchment paper. Preheat the oven to 350 degrees.
  • In a large pot, over medium heat, pour the water, stir in the cocoa and add the butter. Let it heat for a few minutes, stirring now and then, until it all dissolves. Remove the pot from the heat.
  • In another bowl, combine the flour, sugar, salt, baking soda and baking powder. In another, beat the eggs and combine them with the sour cream.
  • In turns, add a quarter of the flour mix and then a quarter of the sour cream mix at a time into the pot with the cocoa mixture; stir with a spatula, mixing all of the ingredients as you move along. Pour onto the greased cake pan and place in the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out barely moist but not wet.
  • Take the cake out of the oven and let it cool a bit while you prepare the frosting.

To prepare the frosting:

  • In a saucepan, over medium heat, pour in the milk and the vanilla. Stir in the cocoa and add the butter. Heat and stir until everything is all dissolved and combined. Remove from the heat and stir in the confectioners' sugar. Thoroughly mix with a spatula and set aside.

To assemble:

  • Run the tip of a knife around the edges of the cake. Turn the cake onto a platter and gently remove the parchment paper. Pour the still-warm frosting over the cake and gently spread it out with a spatula. If you wish, you may add sprinkles of your choice before the frosting hardens (NOTE: The cake is soft and moist the first couple days, then hardens like a brownie afterwards if left uncovered-- perfect for packing in school lunches).

Notes

Pastel de chocolate de Juju