Meat

Colorado Chile Short Rib Volcanes

Posted on by Pati Jinich
Colorado Chile Short Rib Volcanes
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5 from 1 vote

Colorado Chile Short Rib Volcanes

Colorado Chile Short Rib Volcanes recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life”
Cook Time10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cheese, chile colorado, corn tortillas, ribs
Servings: 8 to 10 volcanes
Author: Pati Jinich

Ingredients

Instructions

  • Preheat your grill or set your grill pan over medium heat.
  • Brush the corn tortillas with water and sprinkle with salt to taste on both sides. Place on the grill and toast for a couple minutes on one side. Remove and top the toasted side with 3-4 tablespoons grated cheese, then place back on the grill cheese side up. Toast until the cheese melts and the tortillas become crusty and browned.
  • Transfer to a platter, top with a generous amount of diced short ribs, and let your guests top with guacamole to their liking.

Notes

Volcanes de Costillas en Chile Colorado

Colorado Chile Short Ribs

Posted on by Pati Jinich
Colorado Chile Short Ribs
Print Recipe
5 from 2 votes

Colorado Chile Short Ribs

Colorado Chile Short Ribs recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life”
Cook Time20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef, chile colorado, ribs
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 pounds beef short ribs cut flanken-style ½ to ⅔ inch thick, rinsed and patted dry
  • 10 to 12 (about 2 ounces) dried Colorado, Guajillo, New Mexico, or California chiles stemmed and seeded
  • 6 garlic cloves peeled
  • 1 tablespoon dried oregano or 3 tablespoons fresh
  • 1 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Rinse the short ribs under a thin stream of cold water. Pat dry and place in a container.
  • To make the marinade, heat a comal, griddle, or cast-iron skillet over medium heat. Toast the chiles for a few minutes, flipping, until they darken slightly and smell fragrant. Transfer to a medium saucepan, cover with water, and add the garlic cloves. Bring to a boil over medium-high heat and simmer for about 10 minutes, until the chiles have rehydrated.
  • Using a slotted spoon, transfer the chiles and garlic to a blender, along with ½ cup of their cooking liquid. Add the oregano and salt and puree until smooth. Once the marinade has cooled to room temperature, pour it over the meat, making sure it is entirely covered. Cover with a lid or plastic wrap and refrigerate for at least 2 hours or up to 48 hours. When you’re ready to grill, remove the meat from the refrigerator.
  • Preheat your grill or a grill pan over medium-high heat. If cooking on the grill, using tongs, rub a quarter of a white onion over the grill to clean and season it. Dab a bit of vegetable oil on the onion and rub the grill again with it.
  • Place the ribs, in batches if necessary, on the grill or grill pan and cook (covered if on a grill), for 3-4 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices start to bubble. Flip and grill the other side for 2-4 minutes for medium. Transfer to a plate or platter. Cover and keep warm if you have more meat to grill.
  • Remove the bones and cut the meat into ½-inch dice. Serve with warm corn tortillas to tuck in to tacos, or use as the topping for Colorado Chile Short Rib Volcanes.

Notes

Costillitas con Chile Colorado

Chihuahua-Style Barbacoa

Posted on by Pati Jinich
Chihuahua Style Barbacoa
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5 from 4 votes

Chihuahua-Style Barbacoa

Chihuahua-Style Barbacoa recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors”
Cook Time2 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: beef, Potato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 pounds sirloin cap (see note) fat cap trimmed to ¼-inch thick, cut into 2-inch chunks
  • 2 pounds beef short ribs with bone
  • 1 plum tomato fresh or canned whole, quartered
  • 1/2 white onion peeled and quartered
  • 3 garlic cloves peeled
  • 1 to 2 jalapeño chiles with seeds, stemmed and halved lengthwise
  • 3 bay leaves
  • 2 sprigs fresh rosemary
  • 1 tablespoon kosher or coarse sea salt or to taste
  • 1 teaspoon coarsely ground black pepper
  • 3½ cups water
  • 1 large Yukon Gold potato quartered

For serving:

Instructions

  • Put the sirloin chunks, short ribs, tomato, onion, garlic, jalapeños, bay leaves, rosemary, salt and pepper in a large Dutch oven or deep lidded pot. Pour in the 3½ cups water and bring to a boil over high heat. Cover, reduce heat to medium-low, and simmer for 1 hour.
  • Stir and add the quartered potato. Cover and continue cooking for another hour and 15 minutes to an hour and a half, until the meat falls apart when pulled with a fork. Remove from the heat.
  • When you’re ready to eat, remove the potato pieces and enjoy as a cook’s treat or share with your guests. Remove and discard the bay leaves and rosemary. The tomato, onion, garlic, and jalapeño will have cooked down and melted into the cooking juices. Transfer the meat with a slotted spoon to a small bowl or a baking sheet and with two dinner forks or your hands, finely shred it; discard the bones. Return the meat to the pot and serve hot with the salsas, chopped cilantro and white onion, avocado slices, and tortillas or bread in tacos or tortas.

Note:

  • Tri-tip steak is similar to sirloin cap and works too. It comes with a hard, thick layer of fat on top; some is needed for flavor, but you’ll want to trim most of it off.

Notes

Barbacoa Chihuahuense

Skirt Steak Nachos

Posted on by Pati Jinich
Skirt Steak Nachos
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4.43 from 7 votes

Skirt Steak Nachos

Skirt Steak Nachos recipe from Pati’s Mexican Table Season 13, Episode 1 “Swinging Spirits”
Cook Time10 minutes
Course: Antojos, Snack
Cuisine: Mexican
Keyword: beans, nachos, skirt steak, tortilla chips
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 2 pounds skirt steak
  • 3 tablespoons soy sauce
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 garlic cloves finely chopped
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • Vegetable oil for the grill or pan
  • Totopos or tortilla chips made from 30 corn tortillas
  • 5 to 6 cups refried pinto beans homemade or store-bought, warmed
  • 1 pound grated Mennonite, Chihuahua, asadero, quesadilla, or Monterey Jack cheese (about 4 cups)
  • 10 to 20 pickled jalapeños thinly sliced, or to taste
  • 2 ripe avocados halved, pitted, and diced

Instructions

  • Cut the skirt steak into 4 to 6 pieces.
  • For the marinade, whisk together the soy sauce, lime juice, Worcestershire, Dijon, garlic, salt, and pepper in a large bowl. Add the meat, toss well, and let marinate while you heat the grill or grill pan.
  • Preheat the oven to 400°F with racks in the lower and upper third.
  • Preheat the grill, grill pan, or a large cast-iron pan over high heat. (If using an outdoor grill, you can grease it with a halved onion – using a paper towel, rub the cut side of the onion with some oil and use it to grease the grill.) If using a grill pan or cast-iron, lightly oil it. Once hot, add the steak pieces, working in batches if necessary; do not crowd. Grill or sear for 2 to 3 minutes per side. Remove and cut into bite-size pieces, and cover to keep warm.
  • Place the tortilla chips on two large baking sheets. Spoon refried beans over all of the chips, cover with the shredded cheese, and top each chip with 1 or 2 pickled jalapeño slices. Bake 5 to 6 minutes until the cheese completely melts and begins to lightly brown around the edges. Remove from the oven and scatter the steak over the top. Scatter the diced avocado on top as well. Serve immediately.

Notes

Nachos con Carne Asada

Shredded Beef and Egg Burritos

Posted on by Pati Jinich
Shredded Beef and Egg Burritos
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4.80 from 5 votes

Shredded Beef and Egg Burritos

Shredded Beef and Egg Burritos (Burrito de Deshebrada) recipe from Pati’s Mexican Table Season 13, Episode 1 “Swinging Spirits”
Cook Time1 hour 30 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: burritos, Eggs, meat
Servings: 6 large burritos
Author: Pati Jinich

Ingredients

  • 1 pound flank steak cut into 1” to 1½” chunks
  • 1 white onion half left whole, half finely chopped, divided
  • 3 garlic cloves
  • 2 bay leaves
  • 2 teaspoons kosher or coarse sea salt divided, or to taste
  • 2 tablespoons vegetable oil
  • 1 to 2 jalapeño chiles stemmed and finely chopped (with seeds)
  • 1 pound ripe tomatoes cored and finely chopped (about 2½ cups)
  • 1/2 teaspoon coarsely ground black pepper
  • 12 Eggland’s Best eggs
  • 6 Flour Tortillas or 10” store-bought flour tortillas

Instructions

  • Place steak in a large pot with the half onion, garlic cloves, bay leaves, and 1 teaspoon of the salt. Fill with water to cover the meat by about 2 inches. Bring to a boil and skim any foam from the top. Cover, reduce the heat to medium, and simmer for about 1 hour to 1 hour 15 minutes, until the meat is soft and easily shreds. Drain. Once cool enough to handle, finely shred the meat with two forks or your fingers.
  • Heat the oil in a large skillet over medium heat. Add the chopped onion and jalapeños and cook for about 3 to 4 minutes, until softened. Stir in the tomatoes, the remaining 1 teaspoon of salt, and the pepper and cook for 8 to 10 minutes, until the tomatoes start to break down. Add the shredded meat, stir, and cook for a few minutes.
  • Meanwhile, in a medium bowl, crack the eggs. Season with salt and black pepper to taste and whisk until foamy. Stir the beaten eggs into the meat, reduce heat to medium low, and scramble gently as the eggs cook to your desired doneness. I cook them until set but not dry, about 3 to 4 minutes.
  • Heat a comal, griddle, or nonstick skillet over medium-low heat. Heat the tortillas about a minute per side, until brown spots develop and they puff slightly. Keep warm.
  • To assemble the burritos, spread about 1 cup of filling in a thick strip on one side of the tortilla. Tuck in the top and bottom, and roll up into a burrito shape or leave untucked and just roll it up and serve.

Notes

Burrito de Deshebrada con Huevo

Chihuahua-Style Mixed Meat Grill

Posted on by Pati Jinich
Chihuahua-Style Mixed Meat Grill (Discada)
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4.80 from 5 votes

Chihuahua-Style Mixed Meat Grill

Chihuahua-Style Mixed Meat Grill (Discada) recipe from Pati’s Mexican Table Season 13, Episode 7 “The Magic of Mata Ortiz”
Cook Time25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bacon, beef, Chipotle, Chorizo, pork, Potato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 8 ounces (about 10 slices) bacon coarsely chopped
  • 1 pound Mexican chorizo casings removed, chopped
  • 1 pound Yukon gold, baby gold or yellow potatoes peeled and cut into ¾ to ½ inch pieces (if mini potatoes, keep skin on)
  • 1¾ teaspoons kosher or coarse sea salt divided, or to taste
  • ½ teaspoon coarsely ground black pepper divided, or to taste
  • ½ large white onion coarsely chopped (about 1½ cups)
  • 1/2 pound fresh chiles verdes such as Chilaca, Anaheim, California, New Mexico or Hatch stemmed, seeded and diced
  • 1 fresh jalapeño stemmed and chopped
  • 2 garlic cloves finely chopped
  • 3/4 pound ripe plum tomatoes cored, seeded and diced
  • 2 chipotle chiles in adobo sauce seeded and chopped
  • 1 pound pork tenderloin cut into bite-sized pieces
  • 1 pound beef tenderloin cut into bite-sized pieces
  • ½ teaspoon ground cumin
  • 2 tablespoons vegetable oil
  • Warm corn tortillas

Instructions

  • Heat a large, wide, heavy casserole or deep, heavy skillet, or a large paella pan over medium-high heat. Once hot, add the bacon and cook until it begins to brown and has rendered some of its fat, about 3-4 minutes. Add the chorizo, cooking and breaking into smaller pieces for about 2 minutes, or until it begins to render its fat and darken in color.
  • Add the potatoes, 1 teaspoon of the salt, and ¼ teaspoon of the black pepper. Toss and cook for 3-4 minutes, so the potatoes begin to soften as the chorizo continues to cook and brown. Add the onion and cook for another 2-3 minutes, until it softens a bit. Add the chiles verdes and jalapeño, stir, and cook a couple minutes more. Add the garlic, stir, and cook for a minute. Add the tomatoes and chipotles, stir, and cook for another 3-4 minutes. With a slotted spoon or spider, remove all the cooked ingredients and scrape them into a large bowl.
  • Season the pork and beef tenderloin with the remaining ¾ teaspoon salt, ¼ teaspoon pepper, and cumin.
  • Set the same pan over high heat and add the vegetable oil. Once hot, add the pork and beef and brown on all sides, about 5 to 6 minutes. Add all of the chorizo-potato mix back to the pan, toss, and heat thoroughly. Serve with warm corn tortillas for people to tuck into tacos.

Notes

Discada Chihuahuense

Wedding Rice

Posted on by Pati Jinich
Wedding Rice
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4 from 5 votes

Wedding Rice

Wedding Rice from Pati’s Mexican Table Season 11, Episode 10 “Top Chefs and Ancient Cliffs”
Cook Time15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: rice
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • ½ cup raisins
  • ½ cup fresh squeezed orange juice
  • 1 pound ripe tomatoes
  • ¼ large white onion
  • 2 garlic cloves unpeeled
  • 6 ounces thick slices of bacon diced
  • 6 ounces Mexican chorizo casings removed, coarsely chopped
  • 2 cups white rice
  • 1 teaspoon cumin seeds coarsely crushed or chopped
  • 2½ cups chicken or vegetable broth
  • 1 cup peeled and diced carrots
  • 1 cup peas fresh or thawed from frozen
  • 1 cup corn kernels fresh or thawed from frozen
  • ⅔ cup slivered almonds
  • 1 teaspoon kosher or coarse sea salt
  • ½ teaspoon black pepper
  • Fresh chives chopped for garnish, optional

Instructions

  • Soak raisins in the orange juice, anywhere from 15 to 30 minutes. Set aside.
  • Roast and char tomatoes, onion, and unpeeled garlic cloves under the broiler or on a preheated comal set over medium-low heat, for about 10 minutes, flipping as they char and soften. Remove from heat. Once cool enough to handle, peel the garlic cloves. Add tomatoes, onion, and peeled garlic to the blender and puree until completely smooth.
  • Set a large skillet or wok style pan over medium-high heat. Once hot, add the bacon and cook for 3 to 4 minutes, stirring occasionally until browned and crispy. Leave the rendered fat in the pan and using a slotted spoon remove bacon and reserve it in a bowl.
  • Add the chorizo to the pan with the rendered bacon fat, and cook for 3 to 4 minutes, breaking it into smaller pieces with a wooden spoon, until browned and crispy. Remove with a slotted spoon and set aside along with bacon, leaving all the rendered fat in the pan.
  • Add rice to the rendered fat and cook, stirring often, for 2 to 3 minutes, until it changes its color to a deep white and the grains feel and sound heavier. Make space in the middle of the pan, add the crushed cumin seeds, stir, and cook with the rice for a minute. Pour in the tomato puree, mix well, and cook for a couple minutes, until its color darkens and it is completely absorbed by the rice.
  • Pour in the chicken broth and add the raisins along with the orange juice where they soaked, carrots, peas, corn, almonds, salt and pepper, and stir well. Let it all come to a rolling boil, cover, reduce heat to low, and cook for about 15 to 20 minutes, until the rice is completely cooked and all the liquid has been absorbed. Top with the browned bacon and chorizo, stir, and serve. Optionally, you can garnish with chives.

Notes

Arroz de Boda

Sweet Potato and Meat Salpicón

Posted on by Pati Jinich
Sweet Potato and Meat Salpicón
Print Recipe
4 from 4 votes

Sweet Potato and Meat Salpicón

Sweet Potato and Meat Salpicón recipe from Pati’s Mexican Table Season 12, Episode 10 “A Mayan League of their Own”
Cook Time1 hour 30 minutes
Course: Main Dish, Salad
Cuisine: Mexican
Keyword: beef, salad, sweet potato
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the meat:

  • 2 pounds flank steak cut into 1 1/2” to 2” chunks
  • 1 white onion peeled
  • 3 garlic cloves peeled
  • 2 bay leaves
  • 2 teaspoons kosher or coarse sea salt

For the vinaigrette:

  • 1 cup bitter orange juice or 1/3 cup each orange, lemon and lime juice
  • 3 tablespoons white distilled vinegar
  • 1/4 cup  extra virgin olive oil
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1 red onion slivered

For the salad:

  • 1 1/2 cups fresh or thawed from frozen peas
  • 2 pounds sweet potatoes cut into 1/2” dice or bite sized pieces
  • 2 cups radishes cut into sticks
  • 1/2 cup coarsely chopped cilantro leaves and upper part of the stems plus more for garnish

To serve:

  • Warm corn tortillas or corn tostadas
  • Ripe avocado slices optional, for topping tostadas or tucking into tacos

Instructions

To cook the meat:

  • Combine the flank steak, onion, garlic, and bay leaves in a large soup pot or casserole and cover generously with water. Bring to a boil, remove any foam that may have risen to the surface, and add the salt. Stir, lower the heat to medium low, cover, and cook for 1 1/2 hours, or until the meat is so tender it comes apart easily when poked with a fork.
  • With a slotted spoon, transfer the meat to a bowl. Strain the broth and reserve for another use. When the meat is cool enough to handle, shred it and set aside.

To make the vinaigrette:

  • In a medium bowl, mix the bitter orange juice or its substitute, vinegar, olive oil, salt and pepper, and whisk until emulsified. Incorporate the red onion and let sit for at least 15 minutes, for the onion to macerate a bit.

To assemble the salad:

  • Bring salted water to a boil in a medium saucepan. Cook the peas for one minute, remove with a slotted spoon, and set aside in a bowl. Cook the sweet potatoes for 4 to 5 minutes, until cooked and soft but not falling apart. Remove with a slotted spoon and transfer to a bowl to cool slightly.
  • Mix the vinaigrette with the meat and toss until it is all covered. Incorporate the radishes, the cilantro, and the peas, and toss. Lastly add the sweet potato cubes. Gently mix well. You can garnish with a bit more cilantro.
  • Eat along with warm corn tortillas or tostadas and avocado slices.

Notes

Salpicón de Carne con Camote

Black Bean Tamales with Pibil Pork

Posted on by Pati Jinich
Black Bean Tamales with Pibil Pork
Print Recipe
4.41 from 5 votes

Black Bean Tamales with Pibil Pork

Black Bean Tamales with Pibil Pork recipe from Pati’s Mexican Table Season 12, Episode 7 “Recados”
Cook Time1 hour 25 minutes
Course: Antojos, Main Course, Snack
Cuisine: Mexican
Keyword: beans, pork, tamal, Tamales
Servings: 14 to 16 tamales
Author: Pati Jinich

Ingredients

For the pibil pork filling:

  • 3 cups chicken broth
  • 3 tablespoons achiote paste broken into small pieces
  • 2 tablespoons white distilled vinegar
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • 2 tablespoons vegetable oil
  • 1 pound pork loin or tenderloin cut into 1 1/2 to 2” chunks
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 cup chopped white onion
  • 1 habanero stemmed, finely chopped
  • 1/2 pound ripe Roma tomatoes diced or crushed

For the masa:

  • 3 1/4 cups masa harina about 1 pound
  • 2 3/4 cups chicken or vegetable broth
  • 1 cup lard or vegetable shortening
  • 2 teaspoons kosher or coarse sea salt or to taste
  • 1 1/2 cups cooked black beans
  • 1/4 cup chopped cilantro or epazote leaves

To assemble the tamales and serve:

Instructions

To make the filling:

  • In the jar of a blender, add the chicken broth, achiote paste, vinegar, oregano, cumin and allspice, and puree until completely smooth. Set aside.
  • Heat the oil in a large deep skillet or casserole over medium-high heat. Once it shimmers, add the pork pieces and season with the salt and pepper. Cook for 5 to 6 minutes, flipping as it browns on all sides and starts letting out its juice. Add the onion, stir, and cook for a minute. Add the habanero and tomato and cook for another 4 to 5 minutes, until vegetables soften.
  • Pour in the achiote mixture and stir. Once it comes to a boil, reduce heat to medium-low, place the lid on, and cook for 30 minutes, until the liquid has thickened considerably and darkened. Remove the lid, stir, place the lid ajar, and continue cooking for another 10 to 15 minutes. The mix should still be wet but the sauce should have thickened and darkened a lot more. Remove from the heat. Shred the meat into the sauce with a couple forks. Let it cool down.

To make the masa:

  • In a large bowl, combine the masa harina with the chicken broth. Using your hands, 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 the salt, black beans and cilantro, and mix until fully incorporated.

To assemble the tamales:

  • 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 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 it 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 tablespoons of pibil pork. Gently close each tamal by folding the longer sides first and then the shorter 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

Vaporcitos de Xpelón con Cochinita Pibil

Habanero Pork Belly Tacos

Posted on by Pati Jinich
Castacan (Habanero Pork Belly Taco)
Print Recipe
4.25 from 4 votes

Habanero Pork Belly Tacos

Habanero Pork Belly Tacos recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Cook Time2 hours 45 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: habanero, pork, tacos
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 4 cups water plus 1 cup for roasting
  • 1/2 cup kosher or coarse sea salt
  • 1/2 cup granulated sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon coarsely ground black pepper
  • 1/4 teaspoon ground allspice
  • 1 bay leaf
  • 1 habanero
  • 2 pounds pork belly boneless
  • 8 to 12 corn tortillas
  • 2 cups grated melty cheese such as Oaxaca, Monterey Jack, Muenster or Mozzarella
  • Pickled Onion with Fire Roasted Chiles and Garlic optional, to garnish
  • Ripe avocado slices optional, to garnish
  • Salsa of your choice optional, to garnish

Instructions

  • To make the brine, in a small saucepan, combine 4 cups of water with the salt, sugar, oregano, black pepper, allspice, bay leaf, and whole habanero. Set over medium-high heat. Once it comes to a boil, stir and turn off heat. Set aside until cooled.
  • Using a sharp knife, score the top of the pork belly in a diagonal pattern, without cutting into the meat. Place the pork belly in a medium baking dish, pour in the brine along with the habanero, making a slit in the habanero. Cover and refrigerate anywhere from 12 to 48 hours.
  • When ready to cook, preheat the oven to 300°F with the rack in the middle of the oven.
  • Take the pork belly out of the refrigerator, remove it from the brine and place it in a clean or rinsed baking dish. Pour a clean cup of water over it and add the whole habanero from the brine.
  • Cover tightly with aluminum foil and roast for 2 1/2 hours, or until the pork belly is fork tender. Remove the aluminum foil, increase heat to 450°F, and roast for about 15 minutes or until the top has crisped and browned and the inner fat has mostly melted. Remove from the oven. Once cool enough to handle, cut into 1” slices and chop into bite size pieces.
  • Heat a comal, griddle, or skillet over medium heat. One by one heat the tortillas on both sides, add a couple of generous tablespoons of cheese and a couple generous tablespoons of pork belly. Once the cheese is melted, fold and let the tacos crisp on both sides. Serve with pickled onion with fire roasted chiles and garlic, ripe avocado slices, and/or your favorite salsa.

Notes

Tacos de Castacán al Habanero

Pibil Picadillo

Posted on by Pati Jinich
Pibil Picadillo
Print Recipe
5 from 5 votes

Pibil Picadillo

Pibil Picadillo recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”
Cook Time20 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: pibil, Picadillo, pork, Yucatán Peninsula
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 ripe Roma tomato
  • 1 tablespoon achiote paste cut or broken into small pieces
  • 3 tablespoons bitter orange juice or 1 tablespoon each lime juice, orange juice and white distilled vinegar
  • 1 teaspoon kosher or coarse sea salt
  • 1 pound ground pork or finely chopped pork loin or tenderloin
  • 2 tablespoons vegetable oil
  • 3/4 cup finely chopped white onion
  • 1 garlic clove peeled and finely chopped

Instructions

  • Place the tomato in a small saucepan, cover with water, bring to a boil, and cook over medium heat for 7 to 8 minutes, until completely cooked and softened but not falling apart. With a slotted spoon, place the cooked tomato into the jar of a blender along with the achiote paste, bitter orange juice or its substitute, and salt. Puree until completely smooth.
  • Place the meat in a bowl. Cover with the achiote mixture and mix well until thoroughly combined. Set aside.
  • Heat the oil in a large skillet set over medium-high heat. Once hot, add the onion and cook for a couple minutes, until softened and beginning to brown. Add the garlic, stir, and cook for 10 or 15 seconds until fragrant. Incorporate the meat and cook, breaking it apart with one or two wooden spatulas, for about 6 to 8 more minutes. As the meat cooks, it will let out all its juices, continue cooking until the liquid dries out and the meat begins to brown. Turn off the heat and set aside.
  • You can use this pibil picadillo for topping salbutes, tucking into tortas or tacos, or spooning on top of rice and/or beans.

Notes

Picadillo Rojo

Tequila and Lime Skirt Steak Tips

Posted on by Pati Jinich
Tequila and Lime Skirt Steak Tips
Print Recipe
4.60 from 5 votes

Tequila and Lime Skirt Steak Tips

Tequila and Lime Skirt Steak Tips recipe from Pati’s Mexican Table Season 12, Episode 2 “Guayabera World”
Cook Time10 minutes
Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: beef, tacos, tequila
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon coarsely ground black pepper
  • 1/2 teaspoon dried oregano
  • 2 whole cloves stems removed and peppercorns crushed
  • Pinch ground true cinnamon or canela
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 1/4 teaspoon kosher or coarse sea salt or to taste
  • 1 1/2 pounds skirt steak cut into 2 to 3” x ½” strips
  • 2 tablespoons vegetable oil divided
  • 1 large white onion halved and slivered
  • 3 xcatic, güero, banana, or jalapeño chiles stemmed, seeded and cut lengthwise into thin strips
  • Splash of Gran Centenario® Plata tequila
  • Juice of 1/2 lime
  • Juice of 1/2 lemon
  • Warm corn tortillas to serve, optional
  • Sweet Lime and Chile de Árbol Guacamole or ripe avocado slices, to serve, optional

Instructions

  • In a small bowl, combine allspice, black pepper, oregano, crushed cloves, cinnamon, cumin, coriander and salt. Place sliced meat in a container and rub the seasoning all over. Set aside.
  • Heat a tablespoon of oil in a large skillet or cast iron pan set over medium heat. Once it shimmers, add the onion and chile slices, and cook for 4 to 5 minutes, until softened. Scrape into a bowl and return the skillet to the heat.
  • Raise heat to high, add the remaining tablespoon of oil. Once it shimmers, add the meat and sear, for 2 to 3 minutes until it starts to sweat on the surface, flip and sear for another minute. Pour in a splash of tequila, tilt to the flame, and let it catch fire being careful not to burn your hands. It will ignite for a few seconds until alcohol evaporates.
  • Add the lime and lemon juice, incorporate the cooked onion and jalapeño, and stir for a minute. Remove from the heat and serve. You can tuck into tacos with ripe avocado slices or guacamole.

Notes

Puntas de Filete al Tequila y Limón

Orange and Piloncillo Adobo Pork Roast Pizza

Posted on by Pati Jinich
Orange and Piloncillo Adobo Pork Roast Pizza
Print Recipe
3.34 from 6 votes

Orange and Piloncillo Adobo Pork Roast Pizza

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

Ingredients

Instructions

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

Notes

Pizza de Pierna de Cerdo en Adobo de Naranja y Piloncillo

Orange and Piloncillo Adobo Pork Roast

Posted on by Pati Jinich
Orange and Piloncillo Adobo Pork Roast
Print Recipe
4.67 from 6 votes

Orange and Piloncillo Adobo Pork Roast

Cook Time5 hours
Course: Main Course
Cuisine: Mexican
Keyword: adobo, pork
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 1 10-pound pork picnic shoulder bone in, with skin and fat on
  • 8 guajillo chiles stemmed and seeded
  • 6 ounces piloncillo
  • 2 cups freshly squeezed orange juice
  • ¼ white onion coarsely chopped
  • 4 garlic cloves
  • 8 whole cloves stems discarded
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon whole allspice
  • ½ teaspoon whole black peppercorns
  • 1 tablespoon kosher or coarse sea salt
  • 2 dried bay leaves

Instructions

  • To make the adobo sauce, on a preheated comal set over medium-low heat, toast the guajillos for about a minute per side. Place them in a medium saucepan, cover with water, bring to a boil over medium-high heat, and cook for 8 to 10 minutes until chiles plump up and rehydrate. Set aside.
  • In a small saucepan, place the piloncillo and pour a cup of water over it. Set it over low heat, cover and let it simmer 6 to 8 minutes until the piloncillo has completely dissolved into the water creating a syrup. Set aside.
  • In the jar of a blender, add the chiles along with 2 cups of their cooking liquid, orange juice, piloncillo syrup, onion, garlic, stemmed whole cloves, oregano, cumin seeds, coriander seeds, allspice, black peppercorns, and salt. Puree until completely smooth.
  • Preheat oven to 450℉ and place a rack in the lowest part of the oven.
  • With a very sharp knife, score through the skin and fat of the pork shoulder, but not into the meat, in a diamond pattern. Place in a large dutch oven or braiser, with the skin side up. Cover with the adobo sauce, making sure there is sauce under the meat as well. Toss in the bay leaves.
  • Roast in the oven uncovered for 1 hour. Then remove from the oven, flip the pork skin side down, and cover with a lid. Reduce the oven temperature to 350℉, return the pork to the oven, and cook for 2 more hours. Remove from the oven, flip the pork again so it’s back to skin side up. Cover with the lid and return it to the oven for another 2 hours.
  • At this point, the meat should be falling from the bone if you insert a fork or take a piece with a pair of tongs. If not, place back in the oven for another half hour. Remove from the oven, uncover, and let cool slightly (skim 4 tablespoons of fat from the surface and set aside to make the Orange Adobo Pizza Sauce).
  • Once cool enough to handle, remove the pork from the braiser and place on a large chopping board. Leave the adobo sauce in the braiser (set aside 1 cup of adobo sauce for the Orange Adobo Pizza Sauce). Discard the bay leaves.
  • Using a meat fork and a sharp knife, thinly slice the meat, which should be falling apart. Discard the bone. Place all the meat back in the adobo sauce left in the braiser. Toss to coat.
  • Eat the meat with tacos, enchiladas, tostadas, nachos, on top of rice, or use it as a topping for pizza!

Notes

Pierna de Cerdo en Adobo de Naranja y Piloncillo

Pork Stew Stacked in Corn Tortillas

Posted on by Pati Jinich
Pork Stew Stacked in Corn Tortillas
Print Recipe
4.20 from 5 votes

Pork Stew Stacked in Corn Tortillas

Pork Stew Stacked in Corn Tortillas from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Cook Time1 hour
Course: Main Course
Cuisine: Mexican
Keyword: beans, chile, corn tortillas, pork
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the asado de puerco:

  • 3 pounds pork loin fat on, cut into 3/4” cubes
  • 2 bay leaves
  • 2 peeled garlic cloves
  • 10 whole allspice
  • 1 teaspoon kosher or coarse sea salt

For the chile sauce:

  • 4 ancho chiles stemmed and seeded
  • 4 guajillo chiles stemmed and seeded
  • 1 pound ripe Roma tomatoes
  • 2 unpeeled garlic cloves
  • 1 thick slice of a white onion about 2 ounces
  • 1 jalapeño or serrano chile
  • 1 teaspoon dried oregano
  • ½ teaspoon cumin seeds
  • 1 teaspoon kosher or coarse sea salt or to taste
  • Rind of an orange

To make empalmes (corn stacks):

Instructions

To make the asado de puerco:

  • Place the meat in a large, heavy casserole. In a piece of cheesecloth, wrap the bay leaves, 2 peeled garlic cloves, and the whole allspice. Tie with a piece of kitchen twine and place over the pork. Cover the pork with water and add 1 teaspoon salt. Give it a stir. Set over high heat and let it come to a boil. Remove any foam that rises to the surface. Reduce the heat to medium high and continue cooking until water has completely cooked off, about 45 minutes.

To make the chile sauce:

  • Meanwhile, prepare the sauce. On a preheated comal or medium skillet set over medium heat, toast the ancho and guajillo chiles for about a minute per side. Until they toast, change color and begin to fume, but don’t let them burn. Transfer them to a small saucepan and cover them generously with water. Place over medium-high heat and let cook for about 10 minutes, until they plump up and rehydrate. Turn off the heat and set aside.
  • On the same comal, place the tomatoes, 2 unpeeled garlic cloves, onion and jalapeño. Let them cook for about 8 to 10 minutes, and flip every 2 to 3 minutes as they char (alternatively you roast or char them under the broiler or on a grill for a similar amount of time). Once the skin is completely charred, and the tomatoes are very mushy and the onion and jalapeño are very soft, transfer them all to the jar of a blender, making sure to remove the skin of the charred garlic cloves. Add the rehydrated ancho and guajillo chiles along with 1 cup of their simmering liquid, an additional cup of water, the oregano, cumin seeds, and 1 teaspoon salt. Purée until completely smooth.
  • Once the water has completely cooked off from the pork, remove the cheesecloth packet and let the meat cook in its own fat for about 3 to 4 minutes, until it has browned on all sides. You may add a bit of lard or oil if the pork didn’t have much fat to begin with.
  • Reduce the heat to medium low and add the chile sauce. Stir well and incorporate the orange rind. Let it cook for 15 to 20 minutes, until the sauce has thickened and seasoned and the pork is completely tender. The stew should be very saucy.

To make the empalmes:

  • For crunchy empalmes – In a skillet or comal preheated over medium heat, place a couple of corn tortillas and spread a tablespoon of Frijoles con Veneno on each tortilla. Top them generously with asado de puerco and cover with another corn tortilla on top. Let the tortillas gently brown on the bottom for about a minute or two. Gently flip and let them brown on the other side for a minute or two. You have a single-stack empalme. If you want a double-stack empalme, add one tortilla, frijoles, asado, another tortilla, frijoles, asado, and another tortilla on top.
  • For a soft empalme platter – Serve a hot corn tortilla on a plate, spread Frijoles con Veneno onto the tortilla, and add a generous amount of asado de puerco on top. Then add 3 to 4 more warm corn tortillas on top of the asado.

Notes

Asado de Puerco con Empalmes

Argentinian Chorizo and Carne Asada Torta

Posted on by Pati Jinich
Argentinian Chorizo and Carne Asada Torta
Print Recipe
3.75 from 4 votes

Argentinian Chorizo and Carne Asada Torta

Argentinian Chorizo and Carne Asada Torta from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Cook Time15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: carne asada, Chorizo, Torta
Servings: 6 tortas
Author: Pati Jinich

Ingredients

  • 2 pounds skirt steak
  • Olive oil for brushing the steak
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 6 Argentinian chorizo sausages
  • 6 telera or bolillo breads cut in half
  • 1 cup Frijoles con Veneno
  • 1 ripe avocado halved, pitted and thinly sliced
  • 1 batch Chimichurri Mexa

Instructions

  • Preheat your grill to medium-high heat. Clean the grill grates by rubbing them with half or a quarter of a white onion. Brush the skirt steak with olive oil and season with salt and black pepper to taste.
  • Once the grill is hot, add the skirt steak. Cook for about 4 minutes per side for medium, or more or less depending on desired doneness. Once cooked, transfer to a chopping board and cover with aluminum foil until ready to slice.
  • Place the chorizos on the cooler sides of the grill, or on the second level of indirect cooking if your grill has one, and cook them for about 15 minutes, turning a couple times in between. Remove when ready.
  • When ready to make the tortas, cut the skirt steak into strips of about 2 inches, then slice each of the strips into thin pieces against the grain and set aside. Slice the chorizos in half from tip to tip.
  • Place the bread on the grill for about a minute per side. Spread a couple tablespoons of the Frijoles con Veneno on the bottom half, top with a generous amount of the skirt steak and a sliced chorizo. Garnish with slices of avocado and copious amounts of Chimichurri Mexa.

Notes

Choripan con Carne Asada

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice

Posted on by Pati Jinich
Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice
Print Recipe
4.67 from 6 votes

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice from Pati's Mexican Table Season 11, Episode 8 "Texas BBQ in the Orange Belt"
Cook Time3 hours
Course: Main Dish
Cuisine: Mexican
Keyword: meat, pork belly, rice, Shrimp
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 4 cups water divided
  • 1/3 cup honey for pork belly brine, plus 1 tablespoon for cooking sauce
  • 1/4 cup kosher or coarse sea salt plus more for seasoning
  • 1 pound pork belly
  • 1 pound skirt steak diced into bite-sized pieces
  • Freshly ground black pepper to taste
  • 1 pound medium-sized shrimp peeled and patted dry
  • ¼ cup soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 3 tablespoons sauce from chipotles in adobo sauce
  • Zest of an orange
  • ¼ cup fresh squeezed orange juice
  • 3 garlic cloves pressed or minced
  • 1 tablespoon grated fresh ginger
  • 1 to 2 serrano or jalapeño chiles stemmed, finely chopped (seeds on optional)
  • 1 teaspoon dried piquín chiles chopped or crushed (seeds on optional)
  • 3 eggs lightly beaten
  • 1 cup diced carrots from about 2 medium peeled carrots
  • 2 cups fresh asparagus dry bottoms removed, stalks peeled below the tops, and cut into 1-inch pieces
  • 1 cup shelled peas
  • 8 scallions root ends removed, thinly sliced, reserve a tablespoon for garnish
  • 4½ cups cooked white rice cooked from 1½ cup uncooked rice

Instructions

  • Mix 3 cups water with the honey and ¼ cup salt in a saucepan. Bring to a simmer over medium-high heat and stir until the honey dilutes and the salt dissolves, just a minute. Remove from heat and set aside until it cools.
  • Place the pork belly in a container that fits it. Pour cooled honey brine over pork belly, cover, and marinate for 12 to 24 hours in the refrigerator.
  • When ready to cook the pork belly, remove it from the refrigerator. Preheat the oven to 300℉ with the rack in the middle position.
  • Uncover the container that has the pork belly in the brine and pour the remaining cup of water onto the bottom of the dish. Cover tightly with aluminum foil and roast for 2 hours and 30 minutes, or until pork belly is fork tender.
  • Remove the aluminum foil, increase heat to 400℉ and roast for about 20 minutes until the top has crisped and browned and the inner fat has melted considerably. Remove from the oven and let cool.
  • Once cool enough to handle, remove the pork belly from the baking dish and cut into 1-inch pieces. Pour all the pork belly fat from the baking dish into a bowl. Set aside both the pork belly and its fat.
  • Place the diced skirt steak in a bowl and season with salt and pepper to taste. Place cleaned shrimp in another bowl and season with salt and pepper to taste.
  • In a small bowl combine the soy sauce, remaining tablespoon of honey, rice vinegar, sauce from chipotles in adobo, orange zest and juice, garlic, ginger, serrano chile, and dried piquín chile and mix well to combine. Set aside.
  • In a small nonstick skillet set over medium heat, add a tablespoon of the rendered pork belly fat. Once hot, add the beaten eggs and sprinkle with salt and pepper to taste. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked on the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite sized pieces. Set aside.
  • In an extended wok or large saute pan over high heat, heat 2 tablespoons of the rendered pork belly fat (or vegetable oil). Once very hot but not smoking, add the skirt steak and cook for about 2 minutes per side, it should brown all over, but you don’t want to overcook it. Scrape onto a bowl.
  • Add 2 more tablespoons of the rendered pork belly fat (or vegetable oil). Add the shrimp and cook for about 1 minute per side, just like the steak, it should brown a bit all over, but you don’t want to overcook them. Scrape into the same bowl as the steak.
  • Reduce heat to medium high. Add 2 more tablespoons of the rendered pork belly fat (or vegetable oil), add the asparagus and carrots, sprinkle with a bit of salt and pepper, and cook for 3 to 4 minutes, until softened but still with a firm bite. Incorporate the peas and scallions and cook for a couple minutes.
  • Raise heat to high, add the rice and stir. Pour in the soy sauce mixture, add the steak, shrimp, reserved pork belly, and omelet, and toss well to combine. Let it cook for another couple of minutes.
  • Garnish with the reserved scallions and serve. This dish makes amazing leftovers!

Notes

Arroz Frito con Pork Belly con Miel, Arrachera y Camarones

Chile-Lime Baby Back Ribs

Posted on by Pati Jinich
Chile Lime Babyback Ribs
Print Recipe
4.67 from 6 votes

Chile-Lime Baby Back Ribs

Chile-Lime Baby Back Ribs recipe from Pati's Mexican Table Season 11, Episode 1 "The Fire Kings"
Cook Time1 hour 5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: pork, ribs
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 4 pounds baby back ribs
  • 1 cup fresh squeezed lime juice
  • 2 tablespoons white distilled vinegar
  • 1/2 cup olive oil
  • 10 to 12 garlic cloves peeled
  • 2 to 3 teaspoons dried piquín chile or to taste
  • 1 tablespoon dried oregano
  • 1 tablespoon plus 1 teaspoon kosher or coarse sea salt or more to taste
  • 1 teaspoon freshly ground black pepper
  • Green Piquín Chile and Oregano Salsa to serve

Instructions

  • Ask your butcher to cut the baby back rib racks in half, making them half their width. Once at home, remove their back membrane. Cut them into pieces with 3 ribs per piece and place them in a bowl.
  • Make the marinade: In the jar of a blender, add the lime juice, vinegar, oil, garlic, dried piquín, oregano, salt, and pepper. Puree until completely smooth.
  • Pour the marinade over the ribs and toss to coat. Cover with plastic wrap and place in the refrigerator anywhere from 2 to 24 hours.
  • When ready to cook, remove the ribs from the refrigerator. Preheat your grill to medium. Brush the grill grates clean with a large piece of white onion.
  • Place the ribs in 3 to 4 large pieces of aluminum foil, in a single layer and seal the tops tightly, making flat packets. Place them over direct heat and cook for 1 hour, flipping the packets over once in between.
  • Remove the packets from the grill, open them up, and place the ribs directly on the grates, bone sides down first. Grill for about 4 to 5 more minutes per side, with the lid closed, until they char and brown for a delicious crunch along the edges.
  • Serve with the Green Piquín Chile and Oregano Salsa on the side, to dip the ribs as you eat them.

Notes

Costillitas con Sal, Chile y Limón

Meat, Pinto Bean and Bacon Stew

Posted on by Pati Jinich
carne en su jugo
Print Recipe
4.72 from 7 votes

Meat, Pinto Bean and Bacon Stew

Meat, Pinto Bean and Bacon Stew recipe from Pati’s Mexican Table Season 10, Episode 4 “Los Mariachis”
Cook Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: bacon, beef, corn tortillas, guacamole, serrano chiles, tomatillos
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 to 2 fresh serrano chiles stemmed
  • 1 cup cilantro leaves and upper part of stems
  • 1 teaspoon kosher salt or to taste
  • 1 pound thick bacon slices chopped
  • 2 pounds sirloin steak thinly sliced and cut into small bite size pieces
  • 1 cup finely chopped onion
  • 2 to 3 cups chicken or beef broth
  • 5 to 6 cups Frijoles de Olla or beans from the pot (cooked pinto beans)

To serve:

  • Finely chopped white onion
  • Finely chopped cilantro
  • Quartered limes
  • Warm corn tortillas optional
  • Fresh chunky guacamole optional

Instructions

  • Place tomatillos and serrano chiles in a medium saucepan. Cover with water and bring to a boil over medium-high heat, then reduce heat to medium and cook for 8 to 10 minutes until completely cooked through and soft. Using a slotted spoon, transfer the tomatillos and chiles to the jar of a blender along with the cilantro and a teaspoon of salt. Puree until completely smooth and set aside.
  • In a large casserole or Dutch oven, fry the chopped bacon over medium heat until crisp. Transfer to a bowl with a slotted spoon and set aside. Reduce heat to medium, add the streak to bacon fat and cook until it starts to render all its juices. Once it does, add the onion and the broth. Continue cooking for about 15 minutes.
  • Incorporate the tomatillo puree and continue cooking for another 15 minutes, until meat is completely tender and broth has seasoned.
  • Serve the carne en su jugo in bowls along with a ladle of cooked pinto beans, and top with the crisp bacon. Place chopped white onion, cilantro, and lime wedges on the table for everyone to add as they please. You can serve with warm corn tortillas and a side of fresh guacamole.

Notes

Carne en su Jugo

Birriadillas

Posted on by Pati Jinich
Birriadillas
Print Recipe
4.58 from 7 votes

Birriadillas

Birriadillas recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time5 minutes
Course: Antojos, Side Dish
Cuisine: Mexican
Keyword: Ancho, corn tortillas, Guajillo, lamb, lime
Servings: 2 birriadillas
Author: Pati Jinich

Ingredients

Instructions

  • Heat a large non-stick sauté pan or comal over medium heat. Add two tortillas and top with shredded cheese and a generous scoop of shredded birria. Cover with the remaining two tortillas.
  • Heat until the tortillas on the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters. Serve with salsita tapatía or salsa of your choice.

Jalisco-style Birria

Posted on by Pati Jinich
Jalisco-style Birria
Print Recipe
4.25 from 12 votes

Jalisco-style Birria

Jalisco-style Birria recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time3 hours
Course: Main Course
Cuisine: Mexican
Keyword: Ancho, cilantro, corn tortillas, Guajillo, lamb, lime, morita chiles, Salsa
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 4 to 5 pounds bone-in lamb shoulder ribs, or leg, or a combination, cut into approximately 3 inch pieces
  • ⅓ cup white distilled vinegar
  • 4 teaspoons kosher salt or more to taste
  • 4 dried ancho chiles stemmed and seeded
  • 4 dried guajillo chiles stemmed and seeded
  • 4 dried cascabel chiles stemmed and seeded
  • 3 dried morita chipotle chiles stemmed
  • 6 garlic cloves
  • 3 tablespoons fresh oregano or 1 tablespoon dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated nutmeg
  • ½ teaspoon ground black pepper
  • 4 whole cloves stemmed

For serving:

  • Warm corn tortillas
  • 2 cups finely chopped white onion
  • 2 cups chopped fresh cilantro leaves
  • 2 or 3 limes quartered
  • Salsita Tapatía or salsa of your choice

Instructions

  • Place the meat in a large roasting pan, pour on the vinegar and sprinkle the salt, and rub it all over the meat. Let it sit as you prepare the marinade.
  • Heat a comal or small skillet over medium-low heat. Toast the dried chiles for a minute per side, or until lightly toasted. Place in a saucepan along with the garlic and cover with 4 cups of water. Bring to a boil over medium-high heat, then lower heat to medium and simmer for 10 minutes until the chiles have softened and plumped up.
  • Using a slotted spoon, transfer the chiles and garlic to the jar of a blender, along with the 4 cups of cooking liquid and the oregano, cumin, nutmeg, black pepper, and cloves and puree until smooth. Cool to room temperature.
  • Cover the meat with the adobo, making sure it is all well rubbed. Cover and let sit in the refrigerator, ideally, anywhere from 24 to 48 hours (or at least 2 hours).
  • Remove the meat from the refrigerator. Preheat the oven to 375℉.
  • Place the meat and all of the marinade in a roasting pan, tightly cover with aluminum foil, and roast in the oven for 2½ to 3 hours. Uncover and continue roasting for another 35 minutes, or until the meat is so tender it is falling off the bones and it is browned on the top. Taste the broth and adjust the salt. You may need to add some water to the pan if it has reduced too much during the cooking.
  • When it comes to serving, you have many choices: You can transfer the meat to a platter, moisten with the remaining broth, and assemble the meat in tacos or make birria-dillas (or quesa-birrias). You can garnish the tacos or quesadillas with the onion, cilantro, lime and salsita of your choice, such as the tapatía.

Notes

Birria Estilo Jalisco

Red Menudo

Posted on by Pati Jinich
red menudo
Print Recipe
4.60 from 10 votes

Red Menudo

Red Menudo recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”
Cook Time5 hours
Course: Main Course, Soup
Cuisine: Mexican
Keyword: beef, chile de arbol, chile piquín, Guajillo
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the soup:

  • 1/2 cup white distilled vinegar
  • 4 cups, plus 5 quarts, water
  • 1 tablespoon, plus 1 teaspoon, kosher salt more to taste
  • 3 pounds beef tripe preferably equal parts honeycomb tripe and book (bible) tripe
  • 2 pounds calves’ feet cut into 2 to 4 pieces, optional
  • 1/2 white onion
  • 1 head of garlic cut in half horizontally, loose papery outer layer removed
  • 1 teaspoon dried oregano
  • 15 sprigs fresh mint tied with kitchen twine

For the chile puree:

  • 4 dried guajillo chiles stemmed and seeded
  • 2 garlic cloves peeled
  • 1/2 teaspoon cumin seeds lightly toasted
  • 1/2 teaspoon coriander seeds lightly toasted

Garnishes:

  • 2 cups coarsely chopped fresh mint leaves
  • 2 cups coarsely chopped fresh cilantro leaves and upper stems
  • 1 cup finely chopped white onion
  • 5 or 6 limes halved
  • Ground or crushed dried chiltepín chile or dried chile piquín or chile de árbol
  • Dried oregano
  • Warm corn tortillas corn tostadas, or crunchy bread, to serve

Instructions

To make the soup:

  • Rinse the tripe and calves’ feet, if using, in several changes of cold water.
  • In a bowl large enough to hold the tripe and calves’ feet, combine the vinegar, 4 cups of water, and 1 tablespoon of salt, stir to dissolve the salt. Add the tripe, calves’ feet, and enough additional water to cover and soak for 30 minutes. Drain in a colander and rinse well.
  • Cut the tripe into bite-size pieces, 1 to 1 1/2 inches.
  • Add 5 quarts of water and the onion and garlic in a very large soup pot or a stockpot. If using the calves’ feet, add them to the pot and bring the water to a boil over high heat. Reduce the heat to medium and simmer, partially covered, for 20 minutes. Skim off any foam.
  • Add the tripe to the pot, along with the remaining 1 teaspoon salt, the oregano, and mint-sprig bundle, and bring to a boil. Reduce the heat to low and simmer, partially covered, for 4 hours, or until the tripe is soft and tender but still has some texture. Remove the garlic and onion and discard.

Meanwhile, make the chile puree:

  • Place the dried chiles and garlic in a small saucepan, cover with water, and bring to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the chiles are softened. Remove from the heat and transfer the chiles and garlic to a blender, along with 1/2 cup of the cooking water. Add the cumin and coriander seeds and puree until smooth. Set aside.

To finish the soup:

  • If you used them, remove the calves’ feet from the pot with a slotted spoon and set aside to cool until you can handle them. Then remove the meaty and gelatinous pieces and discard the bones. Cut the meat and gelatinous bits into smaller pieces and stir back into the pot.
  • Bring back to a simmer. Add the chile puree, stir well to combine, and simmer for another 20 to 30 minutes to blend the flavors. Taste and adjust the salt.
  • Arrange the garnishes in small bowls on the table, and set out the tortillas, tostadas, or bread. Serve and let your guests customize their menudo.

Notes

Menudo Rojo

Chile Charred Pork Sandwich with Panela Cheese, Crema and Pickled Jalapeños

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

Chile Charred Pork Sandwich with Panela Cheese, Crema and Pickled Jalapeños

Chile Charred Pork Sandwich recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Cook Time0 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: pork, Sandwich
Servings: 6 to 8 sandwiches
Author: Pati Jinich

Ingredients

Instructions

  • Slice bolillos in half lengthwise. Spread a couple tablespoons of refried beans on the bottom halves. Top each bottom half with a generous amount of shredded Chile Charred Pork, a slice of panela cheese, a drizzle of Mexican crema, and a few pickled jalapeños slices. Add the top layer of bread, cut in half, and serve.

Notes

Lonche de Tatemado de Puerco, con Queso Panela, Crema y Jalapeños

Chile Charred Pork

Posted on by Pati Jinich
Chile Charred Pork Sandwich
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4.34 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

Carne con Chile Burritos

Posted on by Pati Jinich
carne con chile burritos
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3.58 from 7 votes

Carne con Chile Burritos

Carne con Chile Burritos recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Prep Time40 minutes
Cook Time1 hour 30 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: beef, brisket, burritos, carne, chile, chile colorado, flour tortillas, mexican crema, Pico de Gallo, queso fresco, Sonora, Sonoran
Servings: 8 to 10 burritos
Author: Pati Jinich

Ingredients

For the meat:

  • 6 pounds beef brisket trimmed of some of the fat and cut into 2-inch chunks
  • 1/2 white onion
  • 5 garlic cloves peeled
  • 2 bay leaves
  • 1 tablespoon kosher or sea salt
  • 1/2 teaspoon black peppercorns

For the carne con chile:

  • 10 to 12 dried chiles colorados a.k.a. New Mexico chiles, California chiles and dried Anaheim chiles, stemmed and seeded (if unavailable, substitute guajillos)
  • 2 large ripe roma tomatoes about 1/2 pound
  • 2 peeled garlic cloves
  • 1/4 cup coarsely chopped onion
  • 5 dried chiltepin chiles if available (ideal but can skip them if you don’t find them)
  • 2 dried chiles de árbol stemmed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher or sea salt or to taste
  • 4 cups beef broth from cooking the meat
  • 2 tablespoons lard or vegetable oil
  • 2 tablespoons all purpose flour

For the burritos:

  • 8 to 10 flour tortillas
  • Sliced or diced avocado
  • Queso fresco crumbled
  • Mexican crema
  • Pico de gallo salsa or salsa of your choice
  • Shredded romaine lettuce

Instructions

To cook the meat:

  • Place the meat in a large pot and cover with at least 12 cups water. Add the white onion half, 5 garlic cloves, bay leaves, salt and black peppercorns. Bring to a rolling boil over high heat. Skim off any foam that rises to the top, reduce the heat to medium-low, cover and cook until the meat is completely cooked through and tender enough to pull apart easily with your fingers, about 1 1/4 to 1 1/2 hours.
  • Using a slotted spoon, remove the meat from the broth and place in a bowl. Strain the broth into a separate bowl or container. Measure out 4 cups and freeze the rest for another use. Once the meat is cool enough to handle, shred into smaller bite size pieces and remove and discard the fat. Set aside.

To make the carne con chile:

  • Place the chiles colorados, tomatoes, and 2 garlic cloves in a medium saucepan. Cover with water and bring to a simmer over medium-high heat. Reduce heat slightly and simmer for 10 to 12 minutes until the chiles have plumped up and rehydrated, and the tomatoes are fully cooked and mushy. Transfer the chiles, tomatoes, garlic and a 1/2 cup of their cooking liquid to a blender. Add the chopped white onion, chiltepin chiles, chiles de árbol, oregano and salt. Puree until completely smooth.
  • Heat the lard or oil in a large heavy-bottomed pot or Dutch oven set over medium-high heat. Add the flour and stir together well to create a roux. Cook, stirring, for a minute or two until bubbling and lightly browned. Add the chile colorado puree. Cook, stirring often, making sure the mixture doesn’t stick and burn on the bottom of the pan, until it has thickened and darkened slightly, about 5 to 6 minutes. Stir in the beef broth and the shredded cooked meat and bring to a simmer, stirring. Reduce heat to medium, cover partially, and continue to cook, stirring often and scraping the bottom of the pot until the sauce has thickened and the meat is well seasoned, coated with the chile mixture, and so tender it is falling apart, about 30 minutes. Taste and adjust salt. Remove from the heat.

To make the burritos:

  • Heat the tortillas on a preheated comal or skillet. Top with 1/4 to 1/3 cup of the carne con chile and roll into burritos. Once assembled, you can heat them for another minute if you want them a bit toasted, or eat them soft, just as soon as they are assembled.
  • Serve with sliced or diced avocado, crumbled queso fresco, crema, salsa and lettuce, and let people garnish to taste.

Notes

Burritos de Carne con Chile

Chile Rubbed Pork Chop

Posted on by Pati Jinich
Chile Rubbed Pork Chop
Print Recipe
4.45 from 9 votes

Chile Rubbed Pork Chop

Chile Rubbed Pork Chop recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Prep Time5 minutes
Cook Time15 minutes
Course: Main Dish
Cuisine: Mexican
Keyword: ancho chiles, cerdo, grill recipes, Mexico, pati’s mexican table, pork, pork chop, Sonora, Sonoran
Servings: 4 pork chops
Author: Pati Jinich

Ingredients

  • 4 1-inch thick bone-in pork chops
  • 1 tablespoon ancho chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Pickled Grape Salad to serve

Instructions

  • Place pork chops on a baking sheet or cutting board. Stir ancho chile powder, oregano, salt and pepper in a small bowl. Rub the pork chops with the spice mixture. Set aside.
  • Preheat the grill to medium high, or heat a grill pan over medium-high heat.
  • Brush the grill or grill pan with 1 tablespoon of vegetable oil. Add pork chops, cook for 7 to 8 minutes, then flip and cook on the other side for another 6 to 7 minutes. The meat should be at 145°F to 150°F if checked with a meat thermometer.
  • Transfer the pork chops to a plate to rest for about 5 minutes. Slice and serve with the Pickled Grape Salad.

Notes

Chuleta de Cerdo con Chile

Beef, Potato and Anaheim Chimichanga

Posted on by Pati Jinich
beef, potato, and anaheim chile chimichanga
Print Recipe
4.72 from 7 votes

Beef, Potato and Anaheim Chimichanga

Beef, Potato and Anaheim Chimichanga recipe from Pati's Mexican Table Season 9, Episode 6 "Sonoran Family Favorites for Sami"
Prep Time20 minutes
Cook Time2 hours 30 minutes
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: beef, chimichanga, flour tortillas, mexican crema, Mexico, pati’s mexican table, Potato, queso fresco, Sonora, Sonoran
Servings: 8 to 12 chimichangas
Author: Pati Jinich

Ingredients

For the cooked meat:

  • 2 pounds beef chuck round or stewing meat, cut into 1- to 2-inch pieces
  • 1/2 white onion
  • 6 garlic cloves peeled
  • 2 teaspoons kosher or sea salt
  • 1 teaspoon whole black peppercorns
  • 3 bay leaves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon cumin seeds

For the seasoned cooked meat:

  • 2 tablespoons vegetable oil
  • 1 cup chopped white onion
  • 3/4 pound, 3 medium, potatoes peeled and diced (about 2 cups)
  • 1 teaspoon kosher or sea salt divided
  • 1/2 pound ripe roma tomatoes cored and diced
  • 4 fresh Anaheim chiles roasted, peeled, seeded and diced

For the chimichangas:

  • 8 to 12 large flour tortillas
  • 2 tablespoons vegetable oil
  • 2 cups shredded romaine or iceberg lettuce
  • 1 cup crumbled queso fresco
  • Mexican crema optional
  • Diced tomato optional
  • Ripe diced avocado optional
  • Sonoran Roasted Salsa or salsa of your choice

Instructions

To cook the meat:

  • Place the meat in a large soup pot or casserole and bring to a rolling boil over high heat. Skim off any foam. Add the halved onion, garlic cloves, 2 teaspoons salt, black peppercorns, bay leaves, oregano, coriander and cumin seeds, and stir well. Reduce heat to medium low, cover and cook for 1 1/2 hours, or until the meat is fork tender and shreds easily. Remove from the heat.
  • Remove the meat from the broth, set aside, and strain the broth. Reserve 1 1/2 cups of the broth for later use and store or freeze the rest if you want to use it for something else. Once the meat has cooled enough to handle, shred or chop into smaller pieces.

To make the seasoned cooked meat:

  • Heat the oil in a large wide casserole or skillet over medium heat. Add the onion and the potatoes, season with 1/2 teaspoon salt, and cook for about 10 minutes, stirring occasionally, until the onions have softened and the potatoes have begun to brown. Stir in the tomatoes and cook for 3 to 5 minutes, or until the tomatoes are soft and mushy. Add the chiles and the other 1/2 teaspoon salt and cook for another 3 to 4 minutes, stirring often, until the mixture is nicely seasoned and blended together. Stir in the shredded meat and reserved meat broth and cook until the broth is mostly absorbed, the potatoes have completely softened, and the mixture is nicely amalgamated and delicious. It should be moist but not wet.

To make the chimichangas:

  • Heat a comal, griddle or skillet over medium low heat for at least 3 to 4 minutes. Heat the flour tortillas a couple at a time (or 1 at a time if that’s all you can fit in the skillet or on the griddle in a single layer) for about a minute per side, until completely heated through. Remove tortillas and one by one, top with a couple of generous spoonfuls of the shredded cooked beef. Roll to enclose the filling, and after the first roll, fold in the sides and continue to roll, making an elongated burrito-shaped package.
  • Once the packets are ready, heat 2 tablespoons oil in a skillet over medium heat. When the oil is hot, place the chimichangas in the pan seam side down and fry for a minute on each side, until lightly colored. Serve garnished with lettuce, queso, and if desired crema, tomato, avocado and salsa.

Notes

Chimichanga de Guisado de Res

Sonora Style Carne Asada Tacos

Posted on by Pati Jinich
Sonora style carne asada tacos
Print Recipe
4.67 from 6 votes

Sonora Style Carne Asada Tacos

Sonora Style Carne Asada Tacos recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Prep Time5 minutes
Cook Time5 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: beef, carne asada, flour tortillas, Sonora, Sonoran, tacos
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the carne asada:

  • 1/4 large white onion for cleaning the grill
  • Beef fat cut from the meat if fatty, tallow or vegetable oil, for greasing the grill
  • 2 pounds beef top sirloin sliced into 1/2-inch steaks
  • 2 pounds beef chuck eye roll sliced into 1/2-inch steaks
  • 4 teaspoons kosher or sea salt or to taste (about 1 teaspoon per pound of meat)

For the tacos:

Instructions

To grill the carne asada:

  • Start a charcoal or gas grill. Gas should be set to high, charcoal is ready when the coals are red but entirely covered with gray ash and you can only hold your hand above them, about 5 or 6 inches away, for about 4 to 5 seconds before it becomes too hot.
  • Clean and season the grill by rubbing a quarter of a white onion over the grill, using a pair of tongs. Next, rub the beef fat, tallow or vegetable oil over the grill to further season it.
  • Working in batches if necessary, place the meat on the hot grill. Season the top of the meat generously with salt just before you put it on the grill, salted side up. Or salt it once it is on the grill.
  • Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip over and grill for another 3 to 4 minutes for medium-rare. Remove the meat and place in a lidded dish or container. Cover while you grill the remaining meat. Allow the meat to rest for 5 minutes before cutting.
  • One by one, take out the pieces of meat and cut into 1/2-inch dice or slice thin. Place the cut up meat back into the dish and cover to keep warm as you work.
  • Reduce the heat of the grill to medium if using gas. If using charcoal, set the tortillas on a cooler part of the grill. Heat the flour tortillas for about 1 minute per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.

To assemble the tacos:

  • Spread some refried beans on the middle of a warm flour tortilla, add a generous amount of meat, then top the meat with salsa and guacamole to taste. Your taco should be so full that it’s difficult to close it!

Notes

Tacos de Carne Asada Estilo Sonora

Carne Asada Lorenza

Posted on by Pati Jinich
carne asada lorenza
Print Recipe
4.84 from 6 votes

Carne Asada Lorenza

Carne Asada Lorenza recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Prep Time5 minutes
Cook Time5 minutes
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: beef, carne asada, corn tortillas, Lorenza, Mexico, Oaxaca cheese, pati’s mexican table, Salsa, Sonora, Sonoran
Servings: 12 tacos
Author: Pati Jinich

Ingredients

Instructions

  • Cut the prepared carne asada into 1/2-inch dice and keep warm in a covered dish.
  • Reduce the heat to medium if using a gas grill, and if using charcoal use a cooler part of the grill for heating the tortillas. Brush the tortillas with water and sprinkle with salt to taste on both sides. Toast on the grill for 2 to 3 minutes per side, or until lightly browned and crispy on both sides.
  • Slather about 2 heaped tablespoons of refried beans on each crisp corn tortilla. Top with 1/4 cup grated cheese. Place back on the grill, cheese side up, and heat until the cheese melts and the tortilla turns a darker brown. Transfer to a platter, top with a generous amount of meat, and bring to the table. Let your guests add salsa tatemada and chile verde guacamole to taste.

Notes

Lorenza de Carne Asada

Picadillo Chile Relleno

Posted on by Pati Jinich
picadillo chile relleno recipe
Print Recipe
3.60 from 5 votes

Picadillo Chile Relleno

Picadillo Chile Relleno recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Prep Time20 minutes
Cook Time5 minutes
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, cerdo, chile, chile relleno, chili, ground pork, Picadillo, pork, stuffed
Servings: 8 to 10 chiles rellenos
Author: Pati Jinich

Ingredients

  • 8 to 10 fresh anaheim chiles about 3 pounds
  • 3 to 4 cups pork picadillo
  • 1/2 cup all purpose flour
  • 4 eggs separated
  • Vegetable oil for frying

For serving:

Instructions

First, prepare the chiles for stuffing:

  • Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.
  • Once charred and hot, place the chiles in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Lastly, under a thin stream of cold water, or using a bowl of water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins.

Second, stuff your chiles:

  • Stuff each chile with about 1/3 cup picadillo or as much as will fit allowing them to close. You may seal with a toothpick.
  • Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat and stay on the chiles later on.

Third, prepare your batter:

  • In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.

Fourth, batter and fry the chiles:

  • In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.
  • (Note: If you are going to eat later, you may warm up the chiles in a baking dish in a 300℉ oven for 10 minutes.)
  • To make tacos, place the chiles rellenos in flour tortillas and top with shredded cabbage, colorado chile salsa, Mexican crema, and crumbled queso Cotija or queso fresco.

Notes

Chile Relleno de Picadillo

Picadillo

Posted on by Pati Jinich
picadillo recipe
Print Recipe
4.58 from 7 votes

Picadillo

Picadillo recipe from Pati's Mexican Table Season 9, Episode 901 "Tucson: Gateway to Sonora"
Prep Time20 minutes
Cook Time20 minutes
Course: Basic Recipe, Filling
Cuisine: Mexican
Keyword: almonds, capers, carne, cerdo, filling, ground pork, olives, Picadillo, pork, raisins, spiced
Servings: 4 cup approximately
Author: Pati Jinich

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup white onion finely chopped (usually 1/2 onion)
  • 3 garlic cloves peeled and finely chopped or pressed
  • 1 pound pork loin or tenderloin finely chopped or ground
  • 3/4 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 5 whole cloves stem removed and top ground
  • 1 pound ripe tomatoes diced (can substitute a 15-ounce canned crushed or diced)
  • 1/4 cup slivered almonds
  • 1/4 cup diced manzanilla olives stuffed with pimentos
  • 1/4 cup diced pickled jalapeños
  • 3 tablespoons capers chopped
  • 3 tablespoons raisins

Instructions

  • Heat the oil in a large sauté pan or skillet over medium high heat. Once hot add the onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and cook for another minute, until softened. Add the meat, salt, pepper, allspice, cinnamon and cloves, and cook for about 6 to 8 minutes, stirring often, until the meat browns a little and its juices begin to evaporate.
  • Add the tomatoes and cook for another 8 to 10 minutes, until they release their juices and soften. Stir in the almonds, olives, pickled jalapeños, capers and raisins, mix well and cook for another 10 or 12 minutes, stirring often, until all the ingredients and flavors are nicely blended. The mixture should be moist but not wet.

Carne con Chile Burritos

Posted on by Pati Jinich
chile con carne burrito
Print Recipe
4.50 from 8 votes

Carne con Chile Burritos

Carne con Chile Burritos recipe, courtesy of Lourdes Sanchez of Soto’s Outpost, from Pati's Mexican Table Season 8, Episode 13, "How Do You Say Tucson?"
Prep Time15 minutes
Cook Time3 hours
Course: Main Course
Cuisine: Mexican
Keyword: brisket, burritos, carne
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 6 pounds pork or beef brisket cut into large pieces 
  • 2 garlic cloves
  • 1/4 of a large white onion
  • 3 bay leaves
  • 5 Roma tomatoes
  • Kosher or sea salt to taste
  • 15 chiltepin chiles
  • 3 to 4 chiles de arbol stemmed, seeded and rinsed
  • 3 cascabel chiles stemmed, seeded and rinsed
  • 3 pasilla chiles stemmed, seeded and rinsed
  • 2 dried morita or chipotle chiles stemmed, seeded and rinsed
  • 4 ounces California chiles, chile de sarta, or Colorado
    chiles     stemmed, seeded and rinsed
  • 1/2 cup lard or vegetable shortening
  • 1/4 cup all-purpose flour
  • 10 large flour tortillas

Instructions

  • Place the meat, garlic, onion, bay leaves, tomatoes, and salt in a large, thick
    saucepan and cover with water by about an inch. Set over medium-high heat, bring to a boil, then reduce to a simmer and cook until the meat is completely cooked through and tender, about 2 to 3 hours. Remove the meat from the saucepan and chop into small, bite-sized pieces. Reserve the cooking liquid, discarding the bay leaves.



  • To make the red sauce, put all the chiles in a medium saucepan. Cover them with water and simmer over medium-high heat until they´ve rehydrated and plumped up, about 10 minutes. Once they´re soft and rehydrated, transfer to a blender along with the tomato, garlic and onion from cooking the meat, as well as 1 cup of the reserved meat cooking liquid. Puree until smooth and strain through a fine-mesh sieve or strainer into the remaining cooking liquid from the meat. Stir to combine.






  • Melt the lard or vegetable oil in a dutch oven or a large pan over medium heat. Once it´s hot, whisk in the flour and cook until it starts to smell toasty and has a sandy consistency. Add the red sauce, mix well with the whisk, and let it simmer for a few minutes until it thickens to a consistency that will coat the back of a spoon. Turn off heat. Add the chopped, cooked meat. Mix well to completely cover the meat with the sauce.



  • Spoon a couple of tablespoons of the meat with sauce onto large, flour tortillas and roll them to make burritos.






Notes

Burritos de Carne con Chile, recipe courtesy of Lourdes Sánchez of Soto´s Outpost

Sinaloa Style Chilorio

Posted on by Pati Jinich
Sinaloa Style Chilorio
Print Recipe
4.50 from 10 votes

Sinaloa Style Chilorio

Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, guajillo chiles, pati’s mexican table, pork, Tomatoes
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 4 pounds boneless pork shoulder or butt fat on, cut into 1-inch pieces
  • 1 1/2 teaspoons kosher or sea salt divided
  • 5 cups water
  • 4 ounces (about 14 to 15) guajillo chiles stemmed and seeded
  • 2 bay leaves
  • 8 garlic cloves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon freshly ground back pepper
  • Pinch ground cumin
  • 1/4 cup white distilled vinegar
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles seeded and chopped
  • 4 ripe Roma tomatoes cored and chopped

Instructions

  • Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce heat to medium, pour in 5 cups of water, cover and cook for another hour and a half.
  • Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.
  • Place rehydrated guajillos, garlic, and bay leaves in the jar of a blender, along with 1 cup of the cooking liquid, and the oregano, coriander seeds, remaining 1/2 teaspoon salt, black pepper, cumin, and vinegar. Puree until completely smooth.
  • Pour the chile puree onto the meat, mix well, and continue to cook, partially covered, for another 10 to 15 minutes. Stir energetically, but occasionally. By the end, the meat should be so tender and luscious that it falls apart completely and will break into very thin and almost shredded pieces. Turn off the heat.
  • This is the prepared chilorio base. You can let it cool and scrape into a colander, set over a bowl or pot, to drain the fat. Reserve the fat for later use. You can refrigerate the chilorio and the fat until ready to use.
  • If you are ready to eat it, set a casserole over medium heat, add a tablespoon or two of the reserved fat from the chilorio. Once hot, add the onion, Anaheim chiles, and tomatoes, stir and cook for 8 to 9 minutes until softened. Add the chilorio, mix well, and continue to cook for 10 more minutes.
  • Serve with flour or corn tortillas or use for any other type of filling or dish (such as pasta, lasagna, tortas, sandwiches, burritos).

Notes

Chilorio Estilo Sinaloa, recipe courtesy of Victoria Eugenia González of Mely Restaurante

Chilorio Migas

Posted on by Pati Jinich
Chilorio Migas
Print Recipe
4.34 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

Birria

Posted on by Pati Jinich
Birria
Print Recipe
4.88 from 8 votes

Goat Meat Stew Tacos

Birria recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa's Countryside”
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: avocado leaves, birria, cilantro, corn tortillas, goat, guajillo chiles, lamb, lime, onion, tacos
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

For the Birria:

  • 4 to 5 pounds goat meat bone-in, cut into about 3-inch pieces (you may substitute lamb)
  • 1/4 cup white distilled vinegar
  • 6 teaspoons kosher or sea salt divided
  • 3 quarts water plus more to soak the meat
  • 4 to 5 large dried avocado leaves
  • 3 ounces (about 10) guajillo chiles stemmed and seeded

For serving:

  • Warm corn tortillas
  • 2 cups finely chopped white onion
  • 2 cups chopped cilantro leaves
  • 2 to 3 limes quartered

Instructions

  • Place the meat in a large bowl and cover with cool water. Add the vinegar and 2 teaspoons salt and let sit for 20 to 30 minutes. Rinse well with cold water.
  • Place the rinsed meat in a large casserole, cover with at least 3 quarts water, add 4 teaspoons salt, and stir. Set over high heat and let it come to a rolling boil, reduce the heat to low, remove whatever foam may have come to the surface, cover, and cook for 2 hours.
  • Set a comal or small saute pan over medium-low heat. Once hot, toast the avocado leaves, flipping as they cook, for about a minute until fragrant.
  • Place the chiles in a small saucepan, cover with water, and set over medium-high heat. Simmer for 10 minutes, until the chiles are completely rehydrated and plumped up. Place the chiles in the jar of a blender, along with a cup of the cooking liquid, and puree until completely smooth.
  • Uncover the meat, add the guajillo chile puree, stir, and drop in the toasted avocado leaves. Cover again and continue cooking for another 2 hours, or until the meat is succulent, juicy, tender, and falling apart when a fork is inserted.
  • Serve the meat in bowls along with the broth. At the table, have warm corn tortillas, chopped white onion, chopped cilantro, and quartered limes for people to assemble their birria tacos and to season the broth. You can also chase the tacos with the broth.

Notes

Birria

Chilorio Sincronizadas

Posted on by Pati Jinich
Chilorio Sincronizadas
Print Recipe
4.67 from 6 votes

Chilorio Sincronizadas

Chilorio Sincronizadas recipe from Pati's Mexican Table Season 8, Episode 9 "Mocorito, The Land of ChilorioMocorito, The Land of Chilorio"
Prep Time0 minutes
Cook Time5 minutes
Course: Antojos
Cuisine: Mexican
Keyword: Avocado, cheese, chilorio, flour tortillas, Quesadilla, sincronizada, tortillas
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 4 flour tortillas homemade or store-bought
  • 1/2 cup shredded melty cheese like Asadero, quesadilla, Oaxaca, or Monterey Jack
  • 1/2 cup Sinaloa Style Chilorio
  • 1 teaspoon chilorio fat or vegetable oil
  • Ripe avocado slices to serve
  • Guacamole or salsa of your choice to serve

Instructions

  • Preheat large skillet or comal over medium-low heat for at least 5 minutes. Place two of the flour tortillas on the heated skillet or comal and top each with a 1/4 cup of the cheese and 1/4 cup of the chilorio. Place the other two flour tortillas on top, and let them heat until the cheese starts to melt and the bottom tortillas begin to gently brown. Spread chilorio fat or vegetable oil on top of each, then flip and cook for another minute.
  • Transfer to plates and serve with slices of ripe avocado and the guacamole or salsa of your choice.

Notes

Sincronizadas de Chilorio

Campechano Tacos with Street Style Salsa

Posted on by Pati Jinich
Campechano Tacos with Street Style Salsa
Print Recipe
4.13 from 8 votes

Campechano Tacos with Street Style Salsa

Campechano Tacos with Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”
Prep Time10 minutes
Cook Time1 hour 45 minutes
Total Time1 hour 55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicharrón, cilantro, corn tortillas, flank steak, garlic, longaniza, onion, pati’s mexican table, Salsa Callejera, tacos
Servings: 8 tacos
Author: Pati Jinich

Ingredients

  • 2 pounds flank steak cut into 1-inch pieces
  • 2 garlic cloves
  • 1/2 white onion
  • 3 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher or sea salt
  • 1 tablespoon vegetable oil
  • 1/2 pound longaniza casings removed, chopped (or substitute Mexican chorizo)
  • 1/2 pound pork chicharrón crumbled or chopped into small pieces
  • 8 corn tortillas store-bought or homemade
  • 1 cup finely chopped white onion for garnish
  • 1 cup chopped cilantro leaves for garnish
  • Salsa Callejera

Instructions

  • Place the meat, garlic, onion, bay leaves, peppercorns, and a teaspoon of salt in a large casserole or pot. Cover generously with water and place over high heat. Once it comes to a simmer, reduce heat to medium low, remove any foam that may have risen to the top, cover, and cook for an hour and a half until the meat is completely tender and falling apart. Turn off heat and set aside.
  • Once cool enough to handle, remove the meat with a slotted spoon and chop into small pieces. Set aside.
  • Set a large saute pan over medium-high heat, once hot add a tablespoon of oil. Add the longaniza or chorizo and brown, crumbling into smaller pieces with a couple wooden spoons or spatulas as it cooks, for about 5 minutes until crisp and brown. Add the chopped meat, stir, and cook for a couple minutes until it starts to brown as well. Incorporate the chicharrón, mix it all up and turn off the heat.
  • Preheat a comal or skillet over medium-low heat. Heat the tortillas for about a minute per side until completely hot with brown specks on both sides. Assemble the tacos, or let people assemble their own, by adding some of the meat mix and topping with chopped onion, cilantro, and salsa callejera.

Notes

Tacos Campechanos de Suadero, Longaniza y Chicharrón con Salsa Callejera

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

Adobo Pork Butt

Posted on by Pati Jinich
Adobo Pork Butt
Print Recipe
4.36 from 14 votes

Adobo Pork Butt

Adobo Pork Butt recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”
Prep Time10 minutes
Cook Time4 hours
Total Time4 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, apple cider vinegar, guajillo chiles, orange juice, pati’s mexican table, piloncillo, pork
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the marinade:

  • 1/2 pound ripe Roma tomatoes
  • 1 white onion quartered
  • 6 unpeeled garlic cloves
  • 2 guajillo chiles stemmed and seeded
  • 2 ancho chiles stemmed and seeded
  • 1 cup fresh-squeezed orange juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons grated piloncillo or dark brown sugar
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon kosher or sea salt
  • 1/2