Eggs

Pepita, Egg and Chaya Tamales

Posted on by Pati Jinich
Pepita, Egg and Chaya Tamales
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4.75 from 4 votes

Pepita, Egg and Chaya Tamales

Pepita, Egg and Chaya Tamales recipe from Pati’s Mexican Table Season 12, Episode 10 “A Mayan League of their Own”
Cook Time1 hour
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Eggs, pumpkin seeds, Tamales
Servings: 14 to 16 tamales
Author: Pati Jinich

Ingredients

For the masa:

  • 1 pound chaya leaves can sub Swiss chard or spinach
  • 3 1/4 cups (about 1 pound) GOYA® Masarica
  • 2 3/4 cups chicken or vegetable broth
  • 1 cup lard or vegetable shortening
  • 2 1/2 teaspoons kosher or coarse sea salt or to taste, divided
  • 3 stems fresh epazote about 15 leaves, or sub cilantro, coarsely chopped

For the tamales:

  • 1/2 cup hulled raw pumpkin seeds lightly toasted
  • GOYA® Banana Leaves cut into 12” long pieces, rinsed, plus more for steaming tamales
  • 4 large eggs hardboiled, cooled, peeled, and cut lengthwise into 6 pieces
  • 1 cup Roasted Tomato and Habanero Salsa for filling, plus more for garnish

Instructions

To make the masa:

  • Bring salted water to a boil in a large pot over high heat. Once boiling, add the chaya leaves and let them cook for 2 minutes. Drain completely. Let them sit as you make the masa. Press with your hands to remove excess liquid as much as you can. Coarsely chop.
  • In a large bowl, combine the masa harina with the broth, using your hands to knead the dough until thoroughly mixed and very smooth, not “grainy.” Add the lard or vegetable shortening, and work it in, kneading, for a few minutes. Add 2 teaspoons of the salt, the chopped chaya and epazote, and mix until fully incorporated.

To assemble the tamales:

  • In a small saute pan or comal, set over medium-low heat, toast the pumpkin seeds for 3 to 4 minutes, until they are lightly toasted. Don’t let them brown or burn. Remove from the heat. Once they cool down, either finely chop or coarsely grind them in a spice mill or food processor along with the remaining 1/2 teaspoon salt. Scrape onto a bowl.
  • To prepare the banana leaves, turn a burner on to medium-low heat. Slowly pass each banana-leaf piece over the flame on both sides, until they change color and become fragrant, and set aside (so they will be resilient, malleable, and will not break).
  • One by one, set each leaf piece on your counter with the shiny, outer side down. Spoon about 1/3 cup of masa onto the center and spread to form a rectangle of about 5”x 3.” With the spoon, or your finger, make a shallow channel down the middle, creating a stripe in the masa. Add a couple teaspoons ground pepita, a couple pieces of hard boiled egg, and top with a tablespoon of salsa. Gently close each tamal by folding the longer sides first and then the short sides as if making a flat and tight package, but being careful not to press on the tamal too much.
  • Prepare your tamalera or steamer by adding just enough water to touch the bottom of the steaming basket. Line the steaming basket with a few banana-leaf pieces to gently cover the base. One by one, add the tamales, stacking them as evenly as you can, staggered in the same position as when you made them: laying them flat. Once you are done, cover with a few more pieces of banana leaves. Set the steamer uncovered over high heat, once there is a bit of steam coming out and the water starts boiling a few minutes later, cover, reduce heat to medium, and cook for an hour.
  • The leaves will have changed to a much darker color and will have completely wilted to wrap themselves as a second skin over the tamales, and the tamales should feel firm. Turn off the heat. Let the tamales sit for at least 15 minutes before serving so they will settle. Serve the tamales with the roasted tomato and habanero salsa.

Notes

Tamales Dzotobichay 

Chaya Egg Scramble

Posted on by Pati Jinich
Chaya Egg Scramble
Print Recipe
3.34 from 3 votes

Chaya Egg Scramble

Chaya and Egg Scramble recipe from Pati’s Mexican Table Season 12, Episode 5 “Ode to the Egg”
Cook Time5 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: breakfast, Eggs, Vegetarian
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 to 2 tablespoons vegetable oil
  • 1/2 cup chopped red onion
  • 4 cups finely sliced chaya leaves may sub with swiss chard, spinach or watercress
  • 10 to 15 fresh mint leaves thinly sliced, or 1/4 teaspoon dried mint
  • 6 large eggs
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon coarsely ground black pepper or to taste

To serve:

Instructions

  • Heat the oil in a medium skillet set over medium heat. Once oil is hot and shimmers, add the onion and cook for 2 to 3 minutes, until wilted but not browned. Incorporate the chaya and mint, mix, and continue cooking for a couple minutes, until completely cooked and wilted.
  • Meanwhile, in a small bowl, beat the eggs and season with the salt and pepper.
  • Reduce heat to medium low, pour the eggs over the onion and chaya mixture and, as they cook, scramble with a wooden spoon or spatula. Cook until desired doneness. I like my eggs tender, so I cook them for 2 to 3 minutes.
  • Serve with warm corn tortillas, habanero table salsa, ripe avocado slices, and colado black beans or refried beans.

Notes

Huevos Revueltos con Chaya

Motuleño Eggs

Posted on by Pati Jinich
Motuleño Eggs
Print Recipe
4.50 from 4 votes

Motuleño Eggs

Motuleño Eggs recipe from Pati’s Mexican Table Season 12, Episode 5 “Ode to the Egg”
Cook Time45 minutes
Course: Antojos, Breakfast
Cuisine: Mexican
Keyword: Eggs, habanero, peas, Yucatán Peninsula
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 4 tablespoons vegetable oil divided, plus 1 teaspoon for the eggs, more if needed
  • 1 white onion finely chopped
  • 2 pounds ripe tomatoes chopped
  • 1 teaspoon kosher or coarse sea salt or to taste, plus more for the eggs
  • 4 ounces diced deli ham
  • 1 to 2 fresh habaneros or to taste
  • 3/4 cup fresh peas or thawed frozen peas
  • 1 to 2 very ripe large plantains peeled and cut on the diagonal into 1/4” slices
  • 8 toasted or fried corn tortillas
  • 8 eggs
  • Freshly ground black pepper
  • 1 cup Colado Black Beans or refried beans, warmed up
  • 1/2 cup crumbled queso fresco

Instructions

  • To make the sauce, heat 2 tablespoons of the oil in a medium saucepan over medium-low heat. Once it shimmers, add the onion and cook for 2 to 3 minutes, until it starts to soften, then add the tomatoes and salt. Cook for 15 minutes, with the lid on, stirring occasionally until the tomatoes start to break down and change color.
  • Add the ham and habaneros, cover, and continue cooking for another 10 minutes, until the sauce has a more cooked aroma and looks darkened. Add the peas, cover, and continue cooking for another 3 to 4 minutes, turn off the heat.
  • To cook the plantains, heat the remaining 2 tablespoons of oil in a medium-sized skillet over medium heat. Once hot, add the plantain slices and cook for about 2 to 3 minutes per side, until softened, cooked through, and beautifully browned and caramelized. Transfer to a paper towel-lined plate. Set aside.
  • You can crisp the tortillas by shallow frying in a couple of tablespoons of oil, or you may heat them for a few minutes on a dry skillet or comal over medium heat, until completely toasted and crunchy.
  • To cook the eggs, I like to use a small nonstick pan with a lid. Set over medium-low heat and add a teaspoon of oil. Once hot, add a couple of cracked eggs at a time, season with salt and pepper and cover with the lid. Cook until egg whites are completely cooked and egg yolks are cooked but still runny if cut with a fork, about 3 to 4 minutes. You can also cook the eggs easy over if you prefer.
  • To serve, place two toasted or fried corn tortillas on each plate. Cover them with 1/4 cup warm refried beans. Top one of them with two fried eggs, a generous amount of the tomato sauce, add a chile if you’d like, and sprinkle with queso fresco. Cover with the second tortilla spread with beans, as if it were a crunchy tortilla sandwich. Arrange the plantains on the side and serve at once.

Notes

Huevos Motuleños

Potato Hash with Corn, Chorizo and Eggs

Posted on by Pati Jinich
Potato Hash with Corn, Chorizo and Eggs
Print Recipe
4.17 from 6 votes

Potato Hash with Corn, Chorizo and Eggs

Potato Hash with Corn, Chorizo and Eggs from Pati's Mexican Table Season 11, Episode 7 "Cantina Culture"
Cook Time40 minutes
Course: Breakfast
Cuisine: American, Mexican
Keyword: Chorizo, Eggs, Potato
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound Mexican chorizo or longaniza casings removed, chopped
  • 1 cup corn kernels fresh or thawed from frozen
  • 1 to 2 jalapeños stemmed and sliced
  • 4 tablespoons olive oil
  • 1 large white onion halved and slivered
  • ¾ pound Yukon Gold or russet potatoes peeled and grated
  • 1 teaspoon kosher or coarse sea salt or to taste, divided
  • ½ teaspoon freshly ground black pepper
  • 8 eggs

Instructions

  • In a large skillet set over medium-high heat, cook the chorizo for about 3 to 4 minutes, breaking it into smaller pieces with a wooden spoon, until it starts to crisp and brown. Add the corn and jalapeños, stirring to coat in the rendered chorizo fat, and cook for 2 to 3 minutes until the jalapeños soften and corn begins to brown. Scrape the chorizo, corn, and jalapeños into a bowl and set aside.
  • Pour the olive oil into the same skillet and reduce heat to medium. Add the onion and cook, stirring occasionally, for about 15 minutes, until they are completely wilted and their edges have begun to brown. Incorporate the potatoes, add ½ teaspoon salt and pepper and continue to cook, stirring frequently, for another 15 minutes, until the potatoes are completely cooked and mixture has browned a bit more. Incorporate the chorizo, corn and jalapeño mixture.
  • In a medium bowl, beat the eggs with the remaining ½ teaspoon salt. Pour over potato and chorizo mixture and cook, stirring to give it your desired scrambled texture and until it cooks to your liking. I like my eggs soft cooked, not runny, but not dry, which takes about 3 to 4 minutes. Serve while hot.

Notes

Huevos con Hash de Papa, Elote y Chorizo

Corn Tortilla Egg Nests

Posted on by Pati Jinich
corn tortilla egg nests
Print Recipe
4.67 from 6 votes

Corn Tortilla Egg Nests

Corn Tortilla Egg Nests recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time20 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Avocado, chile de arbol, corn tortillas, cotija cheese, Eggs, mexican crema, Salsa
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 8 homemade corn tortillas fresh from the comal right when they puff
  • 8 eggs
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Toppings:

Instructions

  • Follow the process for making the homemade tortillas in the recipe linked in the ingredients. You’ll want to make the nests as you are cooking the tortillas. One by one crack an egg in a ¼ measuring cup that is easy to pour from and sprinkle with salt and black pepper to taste. Once the tortilla puffs, make a slit with a sharp knife, such as a paring knife to open the tortilla pocket, make an opening of about 1 to 2 inches. You may use a soup spoon to open the pocket more fully.
  • Pour the cracked egg in the pocket and place back on the comal or pan. Let it cook for a couple minutes. If desired, flip the egg filled tortilla to the other side to cook a couple minutes on the other side, or until desired doneness. You can cook the egg in the tortilla without flipping as well. Repeat with the remaining tortillas and eggs.
  • Place on a plate, cover with the chile de árbol salsa verde and garnish with crumbled queso fresco or Cotija, Mexican crema, and slices of ripe avocado.

Notes

Huevos Tapados al Comal

Dulce de Leche Custard

Posted on by Pati Jinich
Jericalla de Cajeta
Print Recipe
4 from 7 votes

Dulce de Leche Custard

Dulce de Leche Custard recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”
Cook Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Dulce de Leche, Eggs
Servings: 8 individual custards
Author: Pati Jinich

Ingredients

  • 4 cups whole milk
  • 2 teaspoons vanilla extract
  • 1 cup cajeta or dulce de leche
  • 8 egg yolks
  • 1/2 cup sugar

Instructions

  • Place the milk, vanilla extract and cajeta in a medium saucepan over medium heat. Once it comes to a simmer, reduce the heat to low, and cook for 2 minutes more, stirring. Remove from the heat and let it sit until it cools down.
  • Preheat the oven to 350℉.
  • In a medium bowl, beat the egg yolks with a fork or whisk, until pale yellow and thick, about a minute. Add the cooled milk a ladle at a time, incorporating with the fork or whisk.
  • Pour the mixture into the individual ramekins, dividing evenly among all. Place in a baking dish or roasting pan and create a water bath by pouring enough boiling water to reach halfway up the ramekins. Carefully place into the oven. Bake for about 50 minutes, or until the custard has begun to set and the top has created an evident thick layer. It will still look jiggly in the center.
  • Remove the pan from the oven, sprinkle the top of each jericalla with sugar. Set oven to broil, return pan with ramekins to broil for 30 seconds or until sugar has melted and browned. Remove from the oven, let cool slightly and remove the ramekins from the water bath.
  • The jericalla should be creamy and smooth, but more runny than a pudding. Let cool and chill in the fridge before serving. It will continue to set as it chills.

Notes

Jericalla de Cajeta

Divorced Eggs

Posted on by Pati Jinich
Divorced Eggs
Print Recipe
4 from 5 votes

Huevos Divorciados

A classic Mexican way of eating eggs, served sunny side up with salsa roja over one egg and salsa verde over the other egg.
Cook Time15 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Eggs, Salsa
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • Vegetable oil
  • 8 corn tortillas store-bought or homemade
  • 8 large eggs at room temperature
  • Kosher or coarse sea salt
  • 2 cups salsa verde homemade or store-bought, heated
  • 2 cups salsa ranchera or salsa roja, homemade or store-bought, heated
  • 2 cups refried beans homemade or store-bought, heated
  • 1/4 cup crumbled queso fresco or Cotija, farmer cheese, or mild feta

Instructions

  • Heat ¼ inch of oil in a medium skillet over medium-high heat until hot but not smoking. The oil is ready if when you dip the edge of a tortilla into it, it bubbles happily around the edges without going wild. Using tongs, dip the tortillas one at a time in the oil for 10 to 15 seconds per side. The tortillas will first appear to soften and then begin to crisp. Drain on paper towels and cover with aluminum foil or an inverted plate to keep warm. (Alternatively, you can lightly toast the tortillas on a well-heated comal or in a skillet over medium heat for 30 seconds per side.)
  • Pour off all but 2 tablespoons of the oil you used for the tortillas if you fried them. If you toasted the tortillas, add 2 tablespoons oil. Heat the oil over medium heat. Crack 2 eggs into the pan, sprinkle with salt to taste, and cook to your preferred doneness. Keep warm while you repeat with the remaining eggs.
  • To serve, place 2 of the warmed tortillas on four plates and top with 2 eggs. Ladle a generous amount of green sauce over one of the eggs on each plate and red sauce over the other. Serve with the refried beans on the side and a sprinkling of the cheese.

Notes

Divorced Eggs

Chilorio Migas

Posted on by Pati Jinich
Chilorio Migas
Print Recipe
4.17 from 6 votes

Chilorio Migas

Chilorio Migas recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, corn tortillas, Eggs, lime, Migas, onion, pati’s mexican table, red onion, Salsa, Tomatoes
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the garnish:

  • 1 cup slivered red onion
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon white distilled vinegar
  • 1 tablespoon vegetable oil
  • Kosher or sea salt to taste

For the sopitas:

  • 2 tablespoons chilorio fat or vegetable oil
  • 12 corn tortillas store-bought or homemade, broken into small pieces
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped
  • 4 ripe Roma tomatoes cored and diced
  • 1 cup Sinaloa Style Chilorio
  • 8 large eggs beaten
  • 1 ripe avocado halved, pitted, diced
  • Salsa of your choice optional

Instructions

To make the garnish:

  • Prepare the garnish at least a half hour before making the sopitas. In a bowl, combine the red onion with the lime juice, vinegar, oil, and salt. Mix and let it sit and macerate.

To make the sopitas:

  • In a large saute pan, add the chilorio fat and heat over medium-high heat. Once very hot, add the broken corn tortillas and let them heat, toast, and season, stirring occasionally, for about 4 to 5 minutes. Add the onion and Anaheim chiles, and cook for a couple minutes. Add the tomatoes and cook for 4 to 5 minutes, until completely softened.
  • Incorporate the prepared chilorio and cook for a couple more minutes. Pour in the beaten eggs and cook, stirring occasionally, until set as in messy scrambled eggs. Serve, topped with avocado, the red onion garnish, and, if you wish, a salsa of your choice.

Notes

Migas con Huevo y Chilorio

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Posted on by Pati Jinich
Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita
Print Recipe
4.50 from 6 votes

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: anaheim chiles, Chorizo, Eggs, onion, pati’s mexican table, potato hash, steak
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 5 tablespoons vegetable oil divided
  • 1 pound Mexican chorizo casings removed, chopped
  • 2 cups thinly sliced white onion
  • 3/4 pound about 4 Anaheim chiles roasted, sweated, peeled, and cut into small strips
  • 2 pounds sirloin steak fat trimmed and cut into bite-sized pieces
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Freshly ground black pepper to taste
  • 6 eggs
  • Butter or oil for cooking eggs
  • Potato Hash Cake
  • Roasted Tomato and Jalapeño Salsita

Instructions

  • In a large casserole or saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, cook the chorizo for 6 to 7 minutes, breaking it into smaller pieces with the help of a couple wooden spoons or spatulas, until crisped and browned. Transfer the cooked chorizo to a bowl, leaving the fat in the pan.
  • Put another tablespoon of oil in the same pan, add the onion and cook for 4 to 5 minutes until it wilts and starts to brown along the edges. Incorporate the roasted Anaheim chiles and cook for another minute. Scrape into the bowl with the chorizo.
  • Add the remaining 2 tablespoons of oil to the hot pan and raise the heat to high. Season the steak with salt and pepper. Once the oil is very hot, add the steak and cook for 2 to 3 minutes, turning, until browned all over. Incorporate the chorizo, chile, and onion mix, stir well, and turn off the heat.
  • Cook the eggs, sunny side up, until desired doneness. Serve with a piece of potato hash cake
  • To serve, place a piece of potato hash cake on each plate, spoon on a generous amount of the steak and chorizo mixture, and top with sunny side up eggs and roasted tomato and jalapeño salsita.

Notes

Carne y Huevos con Hash de Papa y Salsita Asada

Dance with your Wife Guajillo Migas

Posted on by Pati Jinich

Dance with your Wife Guajillo Migas
Print Recipe
4.84 from 6 votes

Dance with your Wife Guajillo Migas

Dance with your Wife Guajillo Migas recipe from Pati's Mexican Table Season 7, Episode 4 "Baja Breakfast"
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Avocado, Brunch, Eggs, Guajillo, Mexican, Migas, Tomato
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

For the tortilla chips:

  • 12 Corn Tortillas cut into rectangles or bite size pieces
  • Vegetable oil for frying
  • Kosher or sea salt to season the chips

For the guajillo salsa:

  • 3 guajillo chiles stemmed and seeded
  • 2 garlic cloves
  • 3/4 pound (or 12 ounces) ripe Roma tomatoes
  • 1 1/2 cups chopped cilantro leaves and upper part of the stems
  • 1 teaspoon kosher or sea salt

For the migas:

  • 5 large eggs lightly beaten
  • 3 scallions white and light green parts thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1 ripe avocado pitted and sliced

Instructions

To make the tortilla chips:

  • Heat enough oil to reach 1” in a heavy bottomed skillet or casserole, set over medium heat, for at least 5 minutes. Test the oil with a tortilla piece, once the oil is actively bubbling around the tortilla, it is ready. Add a batch of the cut tortillas without overcrowding the pan; they shouldn’t be on top of each other. Fry for 2 to 3 minutes, until they crisp up and achieve a golden color (don’t let them brown or they will burn). Remove with a slotted spoon or spider and place on a plate covered with paper towels to drain. Immediately sprinkle on salt to taste and continue with the rest of the tortilla pieces in batches until done. Reserve the frying oil.

To make the guajillo salsa:

  • Place the chiles, garlic and tomatoes in a saucepan, cover with water and set over medium-high heat. Simmer for 10 minutes, until the tomatoes are cooked and mushy, and the chiles are rehydrated. Place the cooked chiles, garlic and tomatoes into the jar of a blender, along with ½ cup of their cooking liquid, the cilantro, and salt, and puree until completely smooth.

To make the migas:

  • In an extended skillet or casserole, heat 1 tablespoon of the oil from frying the tortilla pieces and set over medium heat. Once hot, add all the tortilla chips and let them reheat for a minute or two. Pour in the beaten eggs, and once they begin to set, add the guajillo salsa. Gently begin to fold until everything is covered with the salsa, and the eggs are cooked, just a couple minutes. Remove from the heat, top with scallions, cilantro and avocado. Serve.

Notes

Migas en Salsa de Guajillo a la Baila con tu Mujer

Twice Spiced Deviled Eggs

Posted on by Pati Jinich

I don’t know if I have shared this with you before, but I am obsessed with eggs. I just love them. In fact, many of my favorite childhood memories have eggs in them.

Like sitting next to my mom before she left for work, so many mornings, as she ate her usual scrambled eggs with ham, always cooked until tender, along with a piece of black toast with a thin spread of honey.

Like when my dad taught me how to crack a soft boiled egg, using a coffee spoon in such a way as to impeccably remove the top, revealing the still runny yolk that seemed to be waiting for soft butter and a sprinkle of salt to be mixed in. Then, he rushed to dip a piece of toast in the hot yolk and gave me the first bite.

Like the very first time my mom obliged my plea to let me cook and commissioned me to make the Sunday brunch scrambled eggs. She gave me the eggs. The bowl. The pan. The butter. The salt that she took from the spice cupboard and left it open. Temptation was too hard to resist, and I added more than a dash of every bottle in it. Bright red paprika, beautiful star anise, deep yellow cumin, fragrant crumbled cinnamon, and on and on… You know how those eggs turned out. Since then, I have tried to tame my enthusiasm when cooking.

I find eggs to be one of the most fascinating ingredients. They are affordable. They are beautiful. They are accessible. They are versatile, too, and can be eaten for any meal of the day, any time of day, taken for a sweet or savory spin, taking center stage or as a crucial ingredient. To boot, they are, along with milk and seeds, amongst the most nutritious foods on earth. Oh, and if that wasn’t enough, they can be used for so many purposes aside from being eaten as eggs: they can act as a binding ingredient (think meatballs), as a thickener (such as in chocolate mousse), as a volume booster (like in a soufflé!) or as the medium that makes other ingredients shine (like in a frittata or omelet).

It is no surprise then that I have a hard time starting my day without eggs. My most common quick breakfast is, like my mom, scrambled eggs with ham. Followed by Huevos a la Mexicana, sometimes straight and sometimes adding crunchy green beans, slightly sweet diced zucchini or thinly sliced woody mushrooms. I can’t resist huevos ahogados or drunken in one or another salsa, like salsa verde, martajada or in a chunky tomato and poblano rajas salsa. Enchiladas stuffed with one or another kind of scrambled eggs for a sumptuous brunch are king for when you have guests. Any form eggs can take for a morning concoction, such as breakfast crepes, tortas, sandwiches or tacos, I will eat them up.

OK: getting to the point of this post. I love eggs so very much that the fact that there is something such as deviled eggs makes me beyond ecstatic. One of the best ways to honor the egg that can be eaten post breakfast and is so pretty, tasty and a classic finger food.

If there are deviled eggs on a menu, you know I am ordering some. If there is a tray being passed around at a cocktail hour or party, you know who that crazy woman is trailing the deviled egg tray.

Here is my version: I called them Twice Spiced, as they benefit from two of my favorite spicy Mexican condiments: Chipotles in adobo sauce and pickled jalapeños. You know you have nowhere else to go than to the kitchen to whip some up.

Print Recipe
3.86 from 7 votes

Twice Spiced Deviled Eggs

My version of deviled eggs: I called them Twice Spiced, as they benefit from two of my favorite spicy Mexican condiments - Chipotles in adobo sauce and pickled jalapeños.
Prep Time15 minutes
Cook Time10 minutes
Course: Appetizer, Hors d'oeuvre, Snack
Cuisine: American, Mexican
Keyword: bacon, Chipotle, Deviled, Eggs, jalapeno
Servings: 16 halves
Author: Pati Jinich

Ingredients

  • 8 eggs
  • 2 tablespoons mayonnaise
  • 2 tablespoons Mexican crema
  • 1/2 teaspoon dijon mustard
  • 2 teaspoons sauce from chipotles in adobo sauce
  • 2 teaspoons pickling vinegar from pickled jalapeños
  • 2 teaspoons white vinegar
  • 1 tablespoon unsalted butter
  • 1 scallion white and light green parts sliced
  • 1/2 teaspoon sugar
  • 3 bacon slices cooked until crisp and finely minced
  • Pickled jalapeños sliced or diced, for garnish

Instructions

  • Place the eggs in a saucepan and cover them with water by a couple inches. Bring to a boil over medium high heat. Let the water boil for a minute, turn off the heat, cover and let the eggs steep for 9 to 10 minutes. Remove the eggs from the water and let cool. Once they are cool enough to handle, peel and place on a chopping board. Using a sharp knife, slice each egg in half vertically.
  • With a spoon, remove the yolks and place them in a food processor. Along with the yolks, add the mayonnaise, crema, mustard, chipotles in adobo sauce, pickling vinegar from pickled jalapeños, white vinegar, unsalted butter, scallion and sugar. Process until completely smooth and fluffy. Give it a full minute of your time.
  • Place the egg yolk mixture in a pastry tube or use a plastic or piping bag. I like to use the star tip, but you can use a tip with whichever shape you like - you can also use a teaspoon. Add some of the minced bacon at the bottom of each white half. Pipe or spoon the egg yolk mixture on top. Garnish with the jalapeños and serve.

Notes

Huevos Rellenos Doblemente Sazonados

Señor Breakfast Sandwich

Posted on by Pati Jinich

Print Recipe
4.84 from 6 votes

Señor Breakfast Sandwich

Señor Breakfast Sandwich recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy" 
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: chipotles in adobo, Eggs, ham, Oaxaca cheese, pati's mexican table
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the chipotle béchamel:

  • 2 tablespoons unsalted butter plus more to butter baking sheet
  • 2 tablespoons all-purpose flour
  • 1 1/3 cup cold milk
  • 1 tablespoon dijon mustard
  • 2 tablespoons sauce from chipotles in adobo sauce or chopped chipotles in adobo
  • 1/4 teaspoon kosher or coarse sea salt more to taste
  • Freshly ground black pepper to taste

For the sandwiches:

  • 8 slices of sandwich bread
  • 1 1/3 cup shredded Oaxaca cheese or 8 slices of muenster
  • 8 thin slices of baked ham
  • 8 eggs
  • Vegetable oil for cooking the eggs
  • Slices of ripe avocado for garnish

Instructions

To make the chipotle béchamel:

  • In a small saucepan set over medium heat, melt the butter. Once it begins to bubble, incorporate the flour. Cook for a couple of minutes, stirring constantly, until it turns into a paste and begins to smell toasty, and the color begins to turn amber.
  • Add the cold milk and continue cooking, stirring occasionally, until the sauce thickens, another 2 to 3 minutes. Add the Dijon, chipotles in adobo, salt, and pepper to taste, and mix well. Once it has reached the desired thickness, about the consistency of a pudding, turn off the heat and set aside.

To make the sandwiches:

  • Pre-heat the oven to 375 degrees Fahrenheit. Butter a baking sheet.
  • Place the slices of bread on the baking sheet and spread a couple tablespoons of the chipotle béchamel onto 4 slices. Put a couple slices of ham onto each of the other 4 slices of bread. Top all 8 slices of bread with cheese, splitting about 1/3 cup of shredded cheese per sandwich. Place in the oven and bake until bread is toasty and cheese is melted, about 5 to 6 minutes.
  • Meanwhile, set small skillet over low heat. Once hot, add a few drops of oil. Once the oil is hot, 2 at a time, crack the eggs into the skillet and season with salt and pepper. Cover with a lid and cook until desired doneness. I do about 4 minutes for sunny side up eggs with runny yolks and set egg whites.
  • Remove the sandwiches from oven, close the sandwiches and put a pair of sunny side up eggs on top.

Notes

Señor Sándwich

Eggs in Salsa Martajada

Posted on by Pati Jinich

Pati Jinich eggs in salsa martajada
Print Recipe
4 from 6 votes

Eggs in Salsa Martajada

Eggs in Salsa Martajada recipe from Pati's Mexican Table Season 6, Episode 9 "Oaxaca Breakfast: Messy & Delicious"
Prep Time25 minutes
Cook Time10 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: banana chiles, chiles de agua, Eggs, pati's mexican table, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds ripe Roma tomatoes
  • 5 banana chiles or 2 chiles de agua
  • 1 teaspoon kosher or coarse sea salt plus more to season the eggs
  • 2 tablespoons vegetable oil plus 2 teaspoons to cook the eggs
  • 12 eggs

Instructions

  • Place the tomatoes and chiles on a sheet pan and under the broiler, or on an already heated comal, griddle or skillet set over medium heat. Roast or char for 10 minutes, flipping in between, until completely charred, cooked and mushy.
  • Place the chiles in a plastic bag, close tightly and let them sweat. After 10 to 15 minutes, peel off their skin under a thin stream of water. Then make a slit down the sides of the chiles with a knife and remove the seeds. Cut them into horizontal slices.
  • In the jar of a blender, place the charred tomatoes and their juices, 1 of the cleaned banana peppers, and the salt. Pulse for only a few seconds, until coarse, rustic and chunky (not a smooth puree).
  • Heat the oil in a large skillet or casserole set over medium-high heat. Once hot, add the salsa and incorporate the remaining slices of chile. Cook for 5 to 6 minutes.
  • Meanwhile, beat the eggs in 2 batches of 6 eggs each and season with salt. Heat one teaspoon oil in a non-stick skillet set over medium-high heat. Once hot, add the first batch of 6 scrambled eggs and cook as you would a messy omelet. Once cooked but still tender, about 2 to 3 minutes later, scrape onto casserole with salsa. Repeat with the second batch of eggs. Cover the eggs with the salsa and serve.

Notes

Huevos en Salsa Martajada

Fried Egg Taco with Pine Nut Pipián

Posted on by Pati Jinich

fried egg taco
Print Recipe
4.75 from 4 votes

Fried Egg Taco with Pine Nut Pipián

Fried Egg Taco with Pine Nut Pipián recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over”
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Chorizo, fried egg, pickled red onions, Pine Nut Pipián, radish, tacos
Servings: 4 tacos
Author: Pati Jinich

Ingredients

Instructions

  • Prepare the chorizo: With a knife cut the chorizo link on one side, allowing it to split open. Squeeze the meat from the casing. In a pot over medium heat, gently cook the chorizo for 4 to 5 minutes, until cooked through and lightly browned. Set aside.
  • Heat a non-stick pan over medium heat. Add a generous amount of olive oil. Once the pan is hot, gently crack open the egg into the middle of the oil, tilting the pan to allow the yolk to be centered. Cook on medium heat, using a slotted spoon to prevent egg from sticking to the pan. Cover if needed to allow the white to cook through, leaving the yolk runny, about 1 1/2 minutes. Using the slotted spoon, scoop egg out of the frying oil, dab on a towel to allow any excess oil to drain away, and place the fried egg on a plate. Repeat cooking process for each of the four eggs.
  • Cut off a 4-inch piece from the baguette. Slice off the crust and then slice the inner bread into 1/2-inch strips. Toast in a pan with oil.
  • Top each egg taco with slice of toasted bread, radish, cilantro, Pickled Red Onion Slices, Pine Nut Pipián, and chorizo. Serve immediately.

Notes

Tacos de Huevo con Pipián de Piñón, recipe courtesy of José Andrés

Grandma Lali’s Floating Islands

Posted on by Pati Jinich

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5 from 2 votes

Grandma Lali’s Floating Islands

Grandma Lali’s Floating Islands recipe from Pati's Mexican Table, Season 1, Episode 12 "Vanilla"
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: almond extract, Caramel, custard, floating islands, Meringue, mexican vanilla, pati's mexican table
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the floating islands:

  • 12 egg whites at room temperature
  • 1/8 tsp salt
  • 1/2 tsp cream of tartar
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

For the caramel:

  • 1 1/2 cups sugar

For the vanilla sauce:

  • 3 egg yolks at room temperature
  • 1/3 cup sugar
  • 1 tsp all-purpose flour
  • 1 1/2 cup milk
  • 1-inch piece of vanilla bean
  • 10 strawberries, sliced optional for garnish, or any other fruit of your choice

Instructions

To make the caramel:

  • Place sugar in a saucepan over medium-low heat. Cook until the sugar melts, moving the pan so it will not burn, until it has a caramel consistency. Turn off the heat and pour the caramel quickly into individual flan or custard molds as you tilt them, so the caramel covers the bottom of each mold. The caramel will quickly cool and set.

To make the floating islands:

  • Preheat oven to 250 degrees.
  • Place egg whites in a mixer with the salt and cream of tarter and beat until stiff peaks are formed. Add in the extracts and the sugar and mix until combined. Then top each of the molds with the egg white mixture.
  • Place molds in a large baking pan. Pour about an inch of boiling water into the pan to create a water bath. Bake in the oven for about 25 minutes. The top of the islands will look browned and crispy. Turn the oven off, open the door oven slightly and let the islands cool inside of the oven for about 10 minutes, then remove them from the oven.

To make the vanilla sauce:

  • In a saucepan, lightly beat the egg yolks with 1/3 cup sugar and 1 teaspoon of all purpose flour.
  • In another saucepan, heat the milk and vanilla bean (make a slit on its side and free the seeds into the milk). Let it heat until very hot but not boiling. Slowly, in a very thin stream, add the hot milk into the yolk mixture, emulsifying with a whisk until it is all incorporated. Place over low heat and stir until the sauce almost reaches a boil, and coats the back of a wooden spoon. Turn the heat off and keep on whisking slowly, for about a minute or so. The sauce can be served hot, warm or cold. It can be stored in the refrigerator for up to a month once cooled.
  • Once the molds have cooled to room temperature, you can unmold them. Use a knife to go around the edge of the molds and carefully turn them onto a plate. Drizzle the caramel from the bottom of the molds on top of the islands. Add a couple tablespoons of the vanilla sauce on top. You may garnish with strawberries or any other fruit of your liking.
  • Islands can be refrigerated in their molds, covered, for up to 4 days.

Notes

Islas Flotantes de Vainilla de mi Abuela Lali

Orange and Almond Flan

Posted on by Pati Jinich

orange almond flan
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4.56 from 9 votes

Orange and Almond Flan

Orange and Almond Flan recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: Mexican
Keyword: almond, Caramel, flan, Grand Marnier, orange, orange juice, pati's mexican table
Servings: 12 servings
Author: Pati Jinich

Ingredients

  • 1 cup sugar for caramel
  • 1 1/2 cups peeled and slivered almonds
  • 3/4 cup sugar for flan
  • 10 eggs
  • 1 3/4 cups orange juice
  • Grated zest of an orange
  • 2 tbsp quince liquor or Grand Marnier, optional

Instructions

  • Preheat the oven to 360 degrees.
  • In a pan, heat the cup of sugar over low heat until it achieves the consistency of caramel. It takes a while, but don’t leave it unattended and move the pan as it begins to melt. Once it looks like caramel and is melted, decide how dark and strong you want the caramel to be. The lighter the color of the caramel, the lighter flavor. But be careful because if it gets too dark it can taste bitter and can burn quickly. Take it off the heat and pour it into the bottom of a flan or round tube mold or into 10 individual custard cups. Do so quickly, since caramel hardens fast.
  • Place the almonds and remaining sugar into the blender or food processor and finely grind. Add the orange juice, orange zest and blend. Add in the eggs and quince liquor or Grand Marnier and puree until combined. Pour the flan mixture on top of the hardened caramel in the molds.
  • Place the molds in a hot water bath in a deep baking pan. Make sure the water comes up to about half the height of the molds and that the water is very hot. Slide the baking pan with the molds into the oven. Bake 50 to 55 minutes, or until a toothpick inserted in the middle of a flan comes out clean. When ready, take them out of the oven, out of the water bath and allow to cool.
  • If flans will not be eaten on the same day, they can be covered and refrigerated, for up to a week. Before unmolding, you can place the molds in a container with very hot water for 5 to 10 seconds, so that the sugar will melt a bit, and help the flan come out. You can also run the tip of the knife around the rim of the flan. Then turn the flans onto a plate, but wait a bit until most caramel pours on top of each flan.

Notes

Flan de Naranja y Almendra

Poached Eggs in a Tomato and Poblano Rajas Sauce

Posted on by Pati Jinich

rabo de mestiza
Print Recipe
5 from 7 votes

Poached Eggs in a Tomato and Poblano Rajas Sauce

Poached Eggs in a Tomato and Poblano Rajas Sauce recipe from Pati's Mexican Table Season 1, Episode 8 “Mexican Brunch”
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Brunch, corn tortillas, Eggs, onion, pati's mexican table, piloncillo, poblanos, queso fresco, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 lbs roma tomatoes
  • 1 garlic clove
  • 2 bay leaves
  • 3 tbsp corn or safflower oil
  • 1/2 cup white onion slivered or thinly sliced
  • 3/4 lb poblano chiles or about 3, charred, sweated, skinned, stemmed, seeded, cut into about 2″ slices (may soak in hot water with 2 tbsp brown sugar or piloncillo to tame heat)
  • 1/4 tsp dried marjoram
  • 1 tsp kosher or sea salt more or less to taste
  • 8 eggs
  • 1 cup queso fresco crumbled, my substitute for farmers or a mild feta
  • Corn tortillas or toast optional

Instructions

  • Place the tomatoes along with the garlic and bay leaves in a medium saucepan. Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes. Remove bay leaves and place tomatoes and garlic in the blender and puree until smooth.
  • In a large, heavy bottomed pan set over medium heat, pour in the oil. Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes. Stir in the poblano rajas and let them cook for 1 or 2 minutes. Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes. You can make this sauce ahead of time and refrigerate for up to 4 days.
  • When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one. It is easier if you crack the eggs into a small bowl or cup and slide them into the sauce. Sprinkle a bit of salt on top of each egg and cover the pan with its lid. Let the eggs poach until cooked. I like the yolks, still runny, which takes like 4 to 5 minutes.
  • Serve on plates and sprinkle crumbled cheese on top. Have warm corn tortillas or toast on the side.
  • Note: The sauce can be made ahead of time and the dish cooked right before you want to eat it.

Notes

Huevos Rabo de Mestiza

Coffee Flan with Tequila Whipped Cream

Posted on by Pati Jinich

coffee flan
Print Recipe
4.67 from 6 votes

Coffee Flan with Tequila Whipped Cream

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

Ingredients

For the flan:

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

For the whipped cream:

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

Instructions

To prepare the flan:

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

To prepare the whipped cream:

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

Notes

Flan de Café con Crema Batida al Tequila

Tres Leches Cake

Posted on by Pati Jinich

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3.56 from 9 votes

Tres Leches Cake

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

Ingredients

For the cake:

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

For the topping:

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

Instructions

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

Notes

Pastel de Tres Leches

Huevos Rancheros Casserole

Posted on by Pati Jinich

baked egg casserole pati jinich
Print Recipe
4.50 from 8 votes

Huevos Rancheros Casserole

Huevos Rancheros Casserole recipe from Pati's Mexican Table Season 4, Episode 12 “Baked!”
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: cheese, Eggs, ham, Monterrey Jack cheese, mozzarella, Oaxaca cheese, pati's mexican table, refried beans, Salsa, Tomatoes, turkey
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • Vegetable oil for frying eggs
  • 8 eggs
  • To taste kosher or coarse sea salt
  • 3 cups refried beans
  • 8 slices of turkey or ham
  • 1 batch salsa ranchera
  • 2 cups (about 8 ounces) grated cheese such as Oaxaca, mozzarella or Monterrey Jack

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • In a medium skillet set over medium-low heat, heat a teaspoon of vegetable oil. Once hot, crack in 4 eggs, sprinkle with salt, and cover with a lid. Cook for about 3 minutes, until eggs are set, but not fully done, and the yolk is gooey. Repeat with the remaining 4 eggs, or make two skillets at once.
  • In an individual casserole, ovenproof bowl or large ramekin, spoon 3/4 cup refried beans, add a slice of turkey or ham, and a pair of the cooked eggs. Ladle in a generous amount of salsa ranchera to completely cover, and add shredded cheese on top. Assemble the rest of the casseroles. Alternatively, it can be made in a large casserole for everyone to share.
  • Place in the oven until the cheese has completely melted, about 4 to 5 minutes.

Notes

Cazuela de Huevos Rancheros

Jericalla

Posted on by Pati Jinich

jericalla or vanilla custard
Print Recipe
3.86 from 7 votes

Jericalla

Jericalla recipe from Pati's Mexican Table Season 4, Episode 4 “Summer Evening Party”
Prep Time5 minutes
Cook Time27 minutes
Total Time32 minutes
Course: Dessert
Cuisine: Mexican
Keyword: ceylon, cinnamon, custard, Jericalla, pati's mexican table, Sweetened Condensed Milk, vanilla
Servings: 10 to 12 individual custards
Author: Pati Jinich

Ingredients

  • 4 cups whole milk
  • 2 teaspoons vanilla extract
  • 1 stick true or ceylon cinnamon about 2 1/2-inches long
  • 1 14-ounce can sweetened condensed milk
  • 10 egg yolks use the whites to make an egg white omelet!

Instructions

  • Place the milk, vanilla extract and cinnamon stick in a medium saucepan over medium heat. Once it begins to bubble and simmer around the edges, reduce the heat to low, and cook 1 to 2 minutes. Remove from the heat and let it sit until it cools down. Once it has cooled down, remove the cinnamon stick.
  • Preheat the oven to 350 degrees.
  • In a medium bowl, beat the egg yolks with a fork or whisk, until pale yellow and thick, about a minute. Add the sweetened condensed milk in a stream, and beat along with the fork or whisk, incorporating as you do. Add the cooled milk mixture, a ladle at a time, incorporating with the fork or whisk. Try not to make too many bubbles.
  • Prepare a water bath using a roasting pan, adding about 1/2-inch of already hot water. Place 10 ramekins, or flan or custard molds, in the water bath. With a ladle, pour the mixture into the ramekins, dividing evenly among all 10.
  • Carefully place into the oven. Bake for about 25 minutes, or until the custard has begun to set and the top has created an evident thick layer. It should not be crispy or have browned, if anything just a few spots here and there. Remove the pan from the oven and the ramekins from the water bath.
  • The jericalla should be creamy and smooth, like pudding. Let cool. Serve at room temperature, or chill in the fridge before serving.

Big Brunch Enchiladas

Posted on by Pati Jinich

Big Brunch Enchiladas
Print Recipe
4.84 from 6 votes

Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco

Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco recipe from Pati's Mexican Table Season 4, Episode 1 “Good Morning, Mexico!”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Avocado, black beans, chipotles in adobo, Chorizo, corn tortillas, cotija, Eggs, Enchilada, goat cheese, pati's mexican table, Pickled Jalapeños, queso fresco
Servings: 12 enchiladas
Author: Pati Jinich

Ingredients

  • 3 cups cooked black beans and their cooking broth or 2 cans black beans, drained, plus 1 cup water
  • 2 tablespoons adobo sauce from chipotles in adobo sauce
  • 1 chipotle chile in adobo sauce seeded, optional
  • 2 tablespoons vinegary sauce from pickled jalapeños or escabeche
  • 1 pound Mexican chorizo casings removed, roughly chopped
  • 3 tablespoons vegetable oil
  • 1/3 cup chopped scallions plus extra for garnish
  • 8 large eggs beaten with a fork or whisk until foamy
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 12 corn tortillas
  • 1 cup crumbled queso fresco cotija, farmer’s cheese, or goat cheese
  • 4 to 6 Pickled jalapeños seeded and chopped, optional as garnish
  • Ripe avocado slices optional

Instructions

  • Place the cooked black beans and their cooking broth, or water if using canned beans, in a blender along with the sauce from the chipotles in adobo and the vinegary sauce from the pickled jalapeños, puree until smooth. Place the puree in a medium saucepan and heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
  • Heat a large skillet over medium heat. Once it is hot, add the chorizo and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.
  • Pre-heat a comal or cast iron skillet over medium heat.
  • Meanwhile, heat the oil in a medium, or 10-inch, nonstick skillet over medium-high heat until hot but not smoking. Add the scallions and cook until soft and translucent and the edges begin to brown lightly, about 3 minutes. Reduce the heat to medium-low, pour in the beaten eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop cooking the eggs when they are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.
  • Heat the corn tortillas, a pair at a time, on the pre-heated comal or skillet about 30 seconds to 1 minute per side. You want them to be completely heated and even slightly toasted. (Alternatively, the tortillas can be quickly “passed through hot oil,” that is quickly fried, 10 seconds per side, in pre-heated oil in a medium skillet over medium heat.) One by one, place the heated tortillas on a plate and spoon about 3 tablespoons of the scrambled eggs onto each tortilla. Roll and place on a platter seam side down. Continue with the remaining tortillas.
  • When all the tortillas are stuffed, rolled, and set on the platter, pour the bean puree on top. Cover with the cooked chorizo, crumbled queso and extra scallions. Add as much chopped pickled jalapeño as you like, as well as avocado slices.

Notes

Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco

Big Brunch Enchiladas

Posted on by Pati Jinich

An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any Mexican’s mouth water in less than a millisecond and is cause for celebration.

One of the dearest antojos or antojitos (translate to whims or little whims), enchiladas are corn tortillas that may be heated up or lightly fried, either folded or rolled, with or without a variety of fillings, always bathed in a salsa or sauce, and garnished with a a few from a long list of possible toppings. From crumbled queso fresco and a drizzle of crema, to raw or pickled onion, chiles or other vegetables, Mexican avocado, chorizo, shredded lettuces and cabbage, just to name some.

Considering the variations of fillings, salsas, and toppings, enchiladas not only embody different regional cuisine’s identities, but also the whims of different cooks…

Here is my latest one; I call it the Big Brunch Enchilada.


Before filling the corn tortillas with soft scrambled eggs, seasoned with sautéed scallions, I opted to quickly fry the tortillas. As we Mexicans say, pasamos las tortillas por aceite caliente: we dip the tortillas in very hot oil for a couple seconds to make them malleable and even more resilient to withhold the sauce and garnishes. If the oil is very hot, the tortilla will not absorb the oil, but will be transformed. You can opt to not fry and instead heat the tortillas on a hot comal, skillet, or griddle, for a minute per side until thoroughly hot and barely crisp.

However, please: for the love of anyone or anything you love the most, don’t use flour tortillas to make enchiladas.

Just, please, don’t? I am begging here.

Flour tortillas are sweeter than corn tortillas, they are less resilient to withhold sauce, fillings, and garnishes and become a mushy mess of the worst sorts if given the enchilada treatment.

Please, please, please, proudly stick to corn tortillas.

big brunch enchiladas
As for the salsa or sauce, the most well known enchiladas are verdes soaked in a salsa verde, enchiladas rojas soaked in a red salsa, and enchiladas de mole. All, of course, with their multiple variations.

For my Big Brunch ones, I am bathing them with a rich, thick and earthy black bean sauce, common in the Mexican Gulf Coast. I tend to have trouble deciding whether to eat my black beans with chipotles in adobo sauce or pickled jalapeños. Truth is, if I use one, I usually end up adding the other one too and mixing them up. So here, I am adding and combining both. The homemade black beans, or store bought ones if you don’t have time to cook them, are seasoned with the smoky, sweet and spicy adobo sauce from chipotles in adobo, as well as the vinegary pickling sauce from the pickled jalapeños. I couldn’t be happier with the result.

Forget about a light garnish, add tons of meaty and crisp bites of Mexican chorizo.

big brunch enchiladas
Fresh, tart and slightly salty crumbled queso fresco.

big brunch enchiladas

Bright fresh scallions (I love scallions…) that contrast with the cooked scallions scrambled with the eggs.

big brunch enchiladas
To finish off, punchy chopped pickled jalapeños go on top.

big brunch enchiladas
I liked these enchiladas so much, I couldn’t even decide on an ending photo for the blog post. So I am showing you the view from the top and from the side.

big brunch enchiladas
These enchiladas ended up being not an antojito but an antojote, a huge antojo of mine. Made to be eaten for a big brunch, they passed the critical approval of all my boys to the point that they were fighting for each piece on this plate. This is the one time when I don’t complain about them fighting.

Since this is a sign of success in my kitchen, the recipe is now yours!

I hope you give it a try for your Cinco de Mayo fiesta, your Mother or Father’s day brunch, or anytime you may want to indulge. As complex as they may sound, they are super easy and fast to make. Here’s how.

big brunch enchiladas
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4.60 from 5 votes

Enchiladas with Chipotle Black Bean Sauce, Chorizo and Queso Fresco

An intrinsically Mexican dish, enchiladas are not one but a multitude of possibilities that can dress up a corn tortilla. Simply the sound of the word enchilada makes any Mexican’s mouth water in less than a millisecond and is cause for celebration. One of the dearest antojos or antojitos (translate to whims or little whims), enchiladas are corn tortillas that may be heated up or lightly fried, either folded or rolled, with or without a variety of fillings, always bathed in a salsa or sauce, and garnished with a a few from a long list of possible toppings. 
Prep Time10 minutes
Cook Time30 minutes
Course: Antojos, Breakfast
Cuisine: Mexican
Keyword: Avocado, black beans, chipotles in adobo, Chorizo, corn tortillas, Eggs, Enchilada, pati's mexican table, Pickled Jalapeños, queso fresco
Servings: 12 enchiladas
Author: Pati Jinich

Ingredients

  • 3 cups cooked beans and 1cup of their cooking broth or 2 drained cans black beans plus 1 cup water
  • 2 tablespoons adobo sauce from chipotle chiles in adobo sauce
  • 2 tablespoons vinegary sauce from pickled jalapeños in vinegar or escabeche
  • 1 pound Mexican chorizo casings removed, roughly chopped
  • 3 tablespoons vegetable oil plus more oil if frying the tortillas
  • 1/3 cup chopped scallions plus extra for garnish
  • 9 large eggs beaten with a fork or whisk until foamy
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 12 corn tortillas
  • 1 cup crumbled queso fresco cotija, farmer’s cheese, or goat cheese
  • 6 to 8 pickled jalapeños seeded and chopped, for garnish
  • Ripe Mexican avocado slices optional

Instructions

  • Place the cooked black beans and cooking broth (or water if using canned) in a blender, along with the sauce from the chipotles in adobo and the vinegary sauce from the pickled jalapeños, and puree until smooth. Place in a medium saucepan, heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
  • Heat a large skillet over medium heat. Once it is hot, add the chopped chorizo and cook, crumbling as it cooks with a wooden spoon or spatula into small bite sized pieces, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.
  • Pre-heat a comal or cast iron skillet over medium heat.
  • Heat the oil in a medium 10-inch nonstick skillet over medium heat until hot but not smoking. Add the scallions and cook until soft and translucent and the edges begin to brown lightly, about 4 minutes. Reduce the heat to medium-low, pour in the beaten eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop the cooking when the eggs are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.
  • Heat the corn tortillas, a pair at a time, in the pre-heated comal or skillet, about 1 minute per side, until completely heated through and even slightly toasted. Alternatively, you can heat enough oil to have 1/2" in a medium skillet set over medium heat, once very hot but not smoking, quickly pass each tortilla through the oil (4 to 5 seconds) and place on a plate or drying rack covered with paper towels. You know the oil is ready if when you dip a tortilla, the oil bubbles actively all around the edges and the tortillas begin to puff up after a few seconds.
  • One by one, place on a plate and spoon about 2 generous tablespoons of the scrambled eggs onto the center of tortilla. Roll it into a soft taco and place in a platter, seam side down.
  • When all the tortillas are stuffed and rolled on the platter, pour the bean puree on top. Cover with the cooked chorizo, crumbled queso and extra scallions. Add as many chopped pickled jalapeños as you like. Decorate with ripe avocado slices if you want to take those enchiladas way over the top.

Notes

Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco

Huevos Rancheros with Zucchini

Posted on by Pati Jinich

huevos rancheros with zucchini
Print Recipe
4.20 from 5 votes

Huevos Rancheros with Zucchini

Huevos Rancheros with Zucchini recipe from Pati's Mexican Table Season 3, Episode 10 “Brunch at the Jinich House”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Eggs, jalapeno, onion, pati's mexican table, Tomatoes, Zucchini
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 1 cup chopped white onion
  • 1 jalapeño finely chopped, more or less to taste
  • 1 1/2 pounds ripe Roma tomatoes cored and chopped, don’t discard the seeds (about 5 to 7 tomatoes)
  • 1 large or 2 medium zucchinis chopped (about 2 cups)
  • 8 eggs
  • 1/2 teaspoon vegetable oil to cook the eggs

Instructions

To make the salsa:

  • In a large skillet, heat 3 tablespoons of oil over medium heat until hot, but not smoking, then add the onion and jalapeño, cook, stirring occasionally, until completely soft and translucent, about 6 to 8 minutes. Raise the heat to medium-high, add the tomatoes and cook until they become soft, juicy and mushy, about 15 minutes.
  • Reduce the heat to low, add the zucchini, cover, and cook for about 6 minutes or until zucchini is cooked through but still with a crisp bite, and the tomatoes are completely mushy. Remove the lid and turn off the heat.

To make the eggs:

  • Heat a small, 6-inch non-stick skillet over medium-low heat for at least 5 minutes. Add half a teaspoon oil, once hot, crack two eggs at a time into the pan, sprinkle with salt to taste, cover with a lid, and cook to your preferred doneness. I give them about 5 minutes, as I like the whites fully cooked and the yolks runny. Serve with a generous amount of salsa on top.

Notes

Huevos Rancheros con Calabacitas

Mexican Style Eggs: A la Papi

Posted on by patiadmin

“All I want is a hamburger, a hot dog, a Pizza, a nice big steak, some Texas style bar-b-q and a big plate of pancakes… no tacos or anything Mexican ok?” My dad said, after devouring the welcoming meal I prepared for him, which happened to be Tacos de Guisado.

Guisados are Mexican style stews, which can be ladled into warm corn tortillas. There are plenty of Fondas or small restaurants that specialize in them throughout Mexico. Since my dad loves them, I received him with three of his favorites: Chicken Tinga heavy on the chipotle, beef cooked in a green salsa with cubed potatoes and nopalitos, cactus paddles, sauteed with onion, Guajillo Chilies and corn. There were also refried beans and white rice, as they are such friendly sides to tacos.

After he made it clear that he didn’t want anything Mexican for the next three days, making me laugh so hard along the way, we set off to satisfy his cravings.

The next morning we were at the pancake place in front of a double stack of buttermilk pancakes with butter, extra maple syrup and bacon. And some grits. It was hard to make him wait for lunch.  When he lost all patience he dragged me to the Pizza place and then had a Hot Fudge Sundae from across the street. Dinner came around soon enough along with steaks, baked potatoes and a Mexican Chayote salad I sneaked in there.

The next morning, after lox and bagels at home, we went for a late Texas style bar-b-q lunch. Dinner was a Reuben with lots of dill pickles and a potato salad. But the last morning he couldn’t help it.

mexican style eggs
Onion, Jalapeño chiles and tomatoes, getting ready to welcome some beaten eggs.

As he tied one of my aprons around his waist, he announced, I am making the best Huevos a la Mexicana that you have ever tried in your life. So we chopped just enough onion, less tomatoes than I would have wanted and a lot of Jalapeños. As he cooked, he used strange and probably non-existing terms to describe what made his eggs so tasty… See how I am un-rawing the onion and mushing the tomato?

There are countless egg dishes in Mexican cooking, one better than the other. But these are the ones I prepare the most at home. They are easy to make, super tasty and dress up a breakfast in a wink. What’s more, I always have oil, eggs, tomatoes, onion and either Jalapeño or Serrano chiles handy.

Although the ingredients are always the same, versions can vary. That is mostly because some people like my dad cook the tomatoes slightly, while others like me cook the tomatoes until they are pasty and smooshy looking (I see where I get my funny use of terms now). The ratio of ingredients also varies. I use more tomatoes than my dad, but we both like it spicy. Whereas I like to eat them with hot corn tortillas, my dad likes to eat them with toasted sandwich bread (some people love these eggs with a side of toast smothered in cream cheese and that is pretty tasty too…).

This just makes me think of how accommodating Mexican food is. You can learn a basic idea and how to make it, and then tweak it to your preference.

Though while we were making breakfast I was craving for more tomatoes in those eggs, and wishing we could cook them a bit more, I have to admit that his version that morning topped off any that I have tried. Maybe it was because of the way he explained why his version was the most incredible in the world, maybe it was because of how much he enjoyed eating them and scooping some into corn tortillas to make some tacos for me (he had said no more tacos but one can only go so many days without tacos, you know?), or maybe it was because I was sad to see him go.

We didn’t get to the hot dogs or the hamburgers. I had thought of the places to take him so he could eat them all, but we ran out of time. But as it’s been said, you have to leave something for the next time if you want that next time to happen. I have until then to recover from all that eating.

Meanwhile, I leave you with a recipe for Huevos a la Mexicana, my father’s style, with some notes on my variations. But you can come up with yours!

Pati's dad looking out the window
My dad looking out the window, almost time for the airport.
Mexican Style Eggs
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5 from 6 votes

Eggs a la Mexicana

There are countless egg dishes in Mexican cooking, one better than the other. But these are the ones I prepare the most at home. They are easy to make, super tasty and dress up a breakfast in a wink. What’s more, I always have oil, eggs, tomatoes, onion and either Jalapeño or Serrano chiles handy.
Prep Time5 minutes
Cook Time15 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: corn tortillas, Eggs, jalapeno, onion, pati's mexican table, serrano chiles, Tomatoes
Servings: 4 people
Author: Pati Jinich

Ingredients

  • 4 tablespoons corn, safflower or vegetable oil
  • 1/2 cup white onion chopped
  • 1 jalapeño or serrano chile seeded if less heat desired and finely chopped, or more to taste ( we went for 3)
  • 3/4 pound ripe tomatoes about 2 cups chopped (I add an extra cup)
  • 8 eggs lightly beaten
  • 1/2 teaspoon kosher or sea salt more or less to taste
  • Hot corn tortillas or pieces of toast

Instructions

  • Heat oil in a skillet over medium heat. Add onions, and cook stirring often for about 4 minutes, until they have softened but not browned. Stir in the chiles, cook for another minute. Incorporate the chopped tomatoes and let the mix cook and season, stirring often, for about 5 minutes (I let them cook about 4 to 5 minutes more until tomatoes are thoroughly cooked, mushy and their red color has deepened).
  • Meanwhile, crack the eggs in a bowl, add some salt, and beat them with a whisk or fork. Lower the heat to medium-low and pour eggs over the tomato mix. Stir as the eggs cook until desired donenness, but don't let them dry up. Serve with a side of refried beans, hot tortillas or a piece of toast.

Notes

Huevos a la Mexicana

The double life of an avocado

Posted on by patiadmin

My friend Vered walked into my house carrying a pound of French feta cheese and some freshly baked pitas she found at a Middle Eastern store. It was the kind she used to cook with in her Israeli home. Just a taste made us realize how hungry we were, though we were not near any mealtime. Nonetheless, we had 20 minutes before we had to run, so that’s a great excuse for a snack.

The last beautifully ripe Mexican avocado I had in the basket was staring at me. So I offered to make a Mexican Farolada out of her pita, of course to top with some fresh Guacamole.

The Farolada, named after the Farolito chain of taco restaurants, consists of pita bread stuffed with Mexican Manchego cheese (similar to Monterey Jack), thrown on the grill until the cheese oozes out. If let to sit there per your request, it will become crispy too.

I turned around to start chopping some Serrano chile for the guacamole when Vered said she had another plan for my avocado and her pita: the Israeli way. Which, she said in a challenging fashion, was incredibly tasty.

Now, you can’t just walk into my kitchen and tempt me with something I have never eaten before.

We split that creamy, perfect avocado in half.

She mixed hers with feta cheese, green olives, lime juice (much to her dismay since she never uses limes, but it is very strange to find a lemon in my kitchen) olive oil and salt. She didn’t fill her pita with anything, just heated it up.

While the Farolada was getting nice and crunchy, I prepared my favorite guacamole version: smashed avocado with rivers of lime juice, generous amounts of serrano chile and cilantro and a healthy sprinkling of salt. No chopped tomatoes in there, thank you.

She ate my Mexican version and nodded in approval; I ate her Mediterranean one and loved it. In fact, I think I liked hers more. It seemed more exotic, plus I really enjoy the tangy taste of French feta.

Nonetheless, I finished with a piece of mine, if only because it tasted like home.

Here, you can try them both! See what you think.

Avocados main
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5 from 1 vote

Vered’s Avocado Salad with Toasted Pita Bread

My friend Vered's avocado salad the Israeli way. She mixes the avocado with feta cheese, green olives, lemon juice, olive oil and salt.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Appetizer, Snack
Cuisine: Israeli, Mexican
Keyword: Avocado, cheese, Eggs, feta, lemon, olives, pita, Recipe
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ripe Mexican avocados halved, pitted and peeled
  • 1/2 cup pitted green olives chopped (preferably the cracked bitter ones)
  • 3 scallions chopped
  • 2 to 3 tablespoons fresh lemon juice (she asked me to point out that she meant lemon and never lime)
  • Salt to taste
  • Ground black pepper to taste
  • 2 hard boiled eggs peeled and chopped (optional)
  • 1/2 cup Israeli or French feta cheese crumbled (optional)
  • Hot or toasted pita breads

Instructions

  • In a mixing bowl, mash the avocados with a fork to a chunky paste. Add the olives, scallions, lemon juice, salt and pepper and mix well. Add chopped egg and/or crumbled feta if you are going to use.
  • Spread the avocado salad over toasted pita bread or a slice of bread. For the perfect Israeli dinner – eat with a side of an Israeli salad and scrambled eggs (she pointed out I should add that too…)

Notes

Ensalada de Aguacate con Pita Arabe
avocado
Print Recipe
5 from 1 vote

Pati’s Guacamole Ranchero with Faroladas

The Farolada, named after the Farolito chain of taco restaurants, consists of pita bread stuffed with Mexican Manchego cheese (similar to Monterey Jack), thrown on the grill until the cheese oozes out. If let to sit there per your request, it will become crispy too.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Antojos, Appetizer, Main Course, Snack
Cuisine: Mexican
Keyword: Avocado, cheese, Farolada, guacamole, Mexican Manchego, pita, Ranchero, Recipe, serrano chiles
Servings: 4 servings
Author: Pati Jinich

Ingredients

Guacamole:

  • 2 ripe Mexican avocados halved, pitted, peeled and diced
  • 1 tablespoon chopped white onion
  • 1 serrano chile or to taste, minced (seeding is optional and may substitute with jalapeño)
  • 1 tablespoon roughly chopped cilantro leaves
  • 3 tablespoons fresh lime juice
  • 1 teaspoon kosher salt or to taste

Faroladas:

  • 4 whole pita breads
  • 1 cup shredded Mexican Manchego cheese or Monterey Jack

Instructions

To make the guacamole:

  • Gently mix ingredients in a bowl and serve. It can be prepared a couple of hours in advance if covered and stored in the refrigerator.

To make the faroladas:

  • Heat a comal or heavy dry skillet over medium-low heat for about 5 minutes. Gently heat the pita breads over the comal or skillet for about 15 seconds per side. Remove and make a horizontal slice halfway through, making a long and wide pocket.
  • Stuff each pita with about 1/4 cup shredded cheese. Place them back on the hot comal or skillet and heat for about 3 to 4 minutes on each side, to your liking, until cheese is melted and depending how crunchy or soft you want the pita bread. For crunchier, leave longer. Remove from heat, cut into 4 pieces and eat with the guacamole.

Notes

Guacamole Ranchero con Faroladas