Meat

Carne con Chile Burritos

carne con chile burritos
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3 from 5 votes

Carne con Chile Burritos

Carne con Chile Burritos recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Prep Time40 mins
Cook Time1 hr 30 mins
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

Chile Rubbed Pork Chop
Print Recipe
4.2 from 5 votes

Chile Rubbed Pork Chop

Chile Rubbed Pork Chop recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Prep Time5 mins
Cook Time15 mins
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

beef, potato, and anaheim chile chimichanga
Print Recipe
4.6 from 5 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 mins
Cook Time2 hrs 30 mins
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

Sonora style carne asada tacos
Print Recipe
4.5 from 4 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 mins
Cook Time5 mins
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)

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 de Sonora

Carne Asada Lorenza

carne asada lorenza
Print Recipe
3.5 from 4 votes

Carne Asada Lorenza

Carne Asada Lorenza recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Prep Time5 mins
Cook Time5 mins
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

picadillo chile relleno recipe
Print Recipe
3.75 from 4 votes

Picadillo Chile Relleno

Picadillo Chile Relleno recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Prep Time20 mins
Cook Time5 mins
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

picadillo recipe
Print Recipe
4.8 from 5 votes

Picadillo

Picadillo recipe from Pati's Mexican Table Season 9, Episode 901 "Tucson: Gateway to Sonora"
Prep Time20 mins
Cook Time20 mins
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

chile con carne burrito
Print Recipe
4.75 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 mins
Cook Time3 hrs
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

Recipe courtesy of Lourdes Sanchez, Soto’s Outpost

Sinaloa Style Chilorio

Sinaloa Style Chilorio
Print Recipe
3.72 from 7 votes

Sinaloa Style Chilorio

Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 35 mins
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, courtesy Victoria Eugenia Gonzalez of Mely Restaurante

Sopitas con Huevo y Chilorio

Chilorio Migas
Print Recipe
4 from 6 votes

Sopitas con Huevo y Chilorio

Sopitas con Huevo y Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
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

Chilorio Migas

Birria

Birria
Print Recipe
4.75 from 8 votes

Birria

Birria recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa's Countryside”
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
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

Goat Meat Stew and Tacos

Chilorio Sincronizadas

Chilorio Sincronizadas
Print Recipe
4.34 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 mins
Cook Time5 mins
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

Campechano Tacos with Street Style Salsa
Print Recipe
4.29 from 7 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 mins
Cook Time1 hr 45 mins
Total Time1 hr 55 mins
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

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita
Print Recipe
4.34 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 mins
Cook Time20 mins
Total Time40 mins
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

Pierna de Cerdo Adobada

Adobo Pork Butt
Print Recipe
4 from 6 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 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
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 teaspoon freshly ground black pepper

For the meat:

  • 1 4- to 5- pound pork butt or shoulder bone in
  • 3 bay leaves

Instructions

To make the marinade:

  • Put the tomatoes, onion and garlic on a baking sheet lined with foil. Place under the broiler for about 10 minutes until charred, mushy, and soft, flipping once halfway through. Remove from the oven and once cool enough to handle, peel the garlic cloves. (Alternatively, you can char and toast on a preheated comal or skillet set over medium-low heat.)
  • Place tomatoes, peeled garlic and onion in the jar of a blender.
  • Toast the guajillo and ancho chiles on a heated comal or skillet for about a minute, flipping a few times, until lightly browned and fragrant. Place the chiles in a medium saucepan, cover with water, and simmer about 10 minutes until soft and rehydrated.
  • Transfer the rehydrated chiles, along with 1 cup of their cooking liquid, to the blender with the other ingredients. Add in the orange juice, vinegar, piloncillo, marjoram, thyme, oregano, salt, and pepper and puree until completely smooth. Let cool.

To roast the meat:

  • Preheat the oven to 325°F with the rack set in the bottom third.
  • With a small paring knife, pierce the pork butt all over so it will absorb the marinade. Place it in a large oven-proof casserole or baking dish and cover with the marinade* and add the bay leaves. Cover with a tight fitting lid or aluminum foil.
  • Place in the oven and roast for 3 hours or until meat is completely tender. Remove from the oven and raise the temperature to 375°Carefully remove the lid or foil, baste the sauce all over the meat and return to the oven, continue cooking another 20 to 30 minutes until browned on top.
  • Transfer the meat to a chopping board and let rest. Meanwhile cook the sauce in the casserole over medium-high heat or until thickened to a gravy consistency, about 15 to 20 minutes. Slice the meat, coarsely chop if desired, and place on a platter and dress with the sauce.
  • *Note: You can marinate the meat for up to 48 hours or roast right away.

Notes

Pierna de Cerdo Adobada

Taquitos Dorados Ahogados

Taquitos Dorados Ahogados
Print Recipe
3.72 from 7 votes

Drowned Crispy Taquitos  

Taquitos Dorados Ahogados recipe from Pati’s Mexican Table Season 8, Episode 1 “A Local's Tour of Culiacán”
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Antojos
Cuisine: Mexican
Keyword: beef, corn tortillas, guajillo chiles, mexican crema, pickled red onions, potatoes, queso fresco, taquitos
Servings: 40 taquitos
Author: Pati Jinich

Ingredients

For the taquitos:

  • 2 pounds beef chuck roast rump roast or other stewing meats, cut into 2-inch pieces
  • 1 white onion halved
  • 10 garlic cloves
  • 1 bay leaf
  • 2 dried guajillo chiles stemmed and seeded
  • 1 tablespoon whole black peppercorns
  • 1 Roma tomato
  • 2 carrots cut into large pieces
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 3 Yukon Gold potatoes halved
  • 1 cup refried pinto beans
  • 40 corn tortillas
  • Wooden toothpicks
  • Vegetable oil for frying

To Serve:

  • 1 head green cabbage shredded
  • 1 cup Mexican crema
  • 1 cup crumbled queso fresco
  • Pickled red onions

Instructions

  • Place the meat, onion, garlic cloves, bay leaf, chiles, peppercorns, tomato, carrots, and salt in a large casserole or soup pot. Fill with water until covered by at least an inch. Bring to a boil over high heat, then reduce heat to low, skim off any foam that may formed on top, and cover and simmer for 1 hour and 30 minutes.
  • Add the potatoes, and continue simmering for another 1 hour and 30 minutes, until the meat is easy to shred and the potatoes are fork tender.
  • Transfer the meat and potatoes to a large bowl. Strain the broth into a small saucepan. Bring to a simmer and cook for about another 30 minutes until reduced slightly.
  • Meanwhile, place the meat on a cutting board and finely chop. Mash the potatoes in the bowl, and add the refried beans and chopped meat. Mix until combined and season with salt and pepper.
  • Heat a comal or a dry skillet over medium heat until hot. Heat the tortillas on the comal or skillet for about 30 to 40 seconds per side; this will prevent them from breaking when rolling them into taquitos. Place 1 to 2 tablespoons of shredded beef on one side of each tortilla and roll them up tightly, inserting a wooden toothpick through the seam to hold them together. You can insert a toothpick through 2 to 3 taquitos at a time, so they will fry evenly and hold their shape. Repeat with remaining tortillas and filling.
  • Fill another heavy pan or large casserole with about an inch of oil. Heat over medium heat for at least 5 minutes before frying the taquitos.
  • Once the oil is hot, gently drop in the taquitos in batches, being careful to not overcrowd the pan. Fry them until they have crisped and turned golden, about 2 to 3 minutes on one side, then flip and repeat on the other side for another 2 to 3 minutes. Remove the taquitos from the oil and put them on a plate or tray lined with paper towels.
  • To serve, place 3 to 4 taquitos on a rimmed plate. Top with shredded cabbage, crema, queso fresco, and pickled red onions. Pour hot broth onto the taquitos and serve drowned! Or, you can serve the broth on the side for dunking, or for people to drown the taquitos as they please.

Notes

Taquitos Dorados Ahogados

Chorizo Stuffed Pork Roast with Three Chiles Adobo

Chorizo Stuffed Pork Roast
Print Recipe
4.34 from 6 votes

Chorizo Stuffed Pork Roast with Three Chiles Adobo

Chorizo Stuffed Pork Roast with Three Chiles Adobo from Pati's Mexican Table, Season 7, Episode 1 "Tijuana’s Culinary Revolution"
Prep Time45 mins
Cook Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: adobo, apple, Chorizo, pati's mexican table, pork, roast
Servings: 6 Servings
Author: Pati Jinich

Ingredients

For the marinade:

  • 2 pasilla chiles stemmed and seeded
  • 2 ancho chiles stemmed and seeded
  • 2 guajillo chiles stemmed and seeded
  • 1 garlic clove
  • 1 ripe tomato
  • 2 tablespoons white distilled vinegar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt or to taste
  • freshly ground black pepper
  • 3 pounds boneless pork loin butterflied to ¼” thickness

For the filling:

  • 1 tablespoon vegetable oil
  • 1/2 pound Mexican chorizo casings removed, chopped
  • 3 ounces bacon slices coarsely chopped
  • 1/2 cup chopped white onion
  • 1/2 cup chopped celery
  • 1 Granny Smith or a tart green apple, peeled and diced
  • 1 ripe plantain peeled and diced
  • 1/3 cup slivered almonds
  • 1/2 teaspoon kosher or sea salt

Instructions

For the marinade:

  • Place the pasilla, ancho and guajillo chiles along with the garlic and tomato in a saucepan. Cover with water, set over medium-high heat, bring to a boil and simmer for 10 minutes, or until the chiles are rehydrated and the tomato is cooked and mushy.
  • Using tongs or a slotted spoon, place the cooked vegetables into the jar of a blender, and add 1 cup of their simmering liquid along with the white distilled vinegar, cumin, allspice, oregano, salt and pepper. Puree until completely smooth.
  • You can ask the butcher to butterfly the pork loin at ¼” thickness, or you can do it yourself: Using a sharp knife, make a 1/4" deep horizontal cut into the center of the loin, then pull the cut piece back without detaching and continue making 1/4" cuts as if rolling out a fruit roll or plastic wrap. Place the loin between two large pieces of plastic wrap or wax paper and pound to even out the thickness of the meat, as well as tenderize a bit. If the butterflied meat is way too big, cut in half, so that you have two pieces of about 10”x5”.
  • Pour about half of the marinade into the bottom of a large baking dish. Place the butterflied loin in the dish so that the bottom of the meat gets covered in marinade. Pour the rest of the marinade on top of the loin and spread to cover.
  • Set a rack in the middle of the oven and preheat to 325 degrees Fahrenheit.

For the filling:

  • Heat the oil in a large skillet over medium-high heat. When hot, cook the chorizo for 3 to 4 minutes. Once the chorizo starts rendering its fat and browning a bit, add the bacon and cook for 2 to 3 minutes, until it begins to brown. Add the onion, celery, apple and plantain, and cook until softened and cooked through, about 6 to 7 minutes. Add the almonds and salt, stir and remove from heat.
  • Scrape the filling onto the butterflied loin - if you have two pieces, divide it among both pieces. Spread all over, leaving about an inch around the edge so the filling doesn’t escape as you roll up the loin. Gently roll up the loin, without trying to pack or squeeze as you do - just try to contain the filling within the loin.
  • Place the rolled loin on a chopping board, and using butcher’s twine, roast tie the loin at intervals of about 1” from top to bottom. Return it to the the baking dish with the marinade, cover with aluminum foil and roast for 50 minutes. Raise heat to 400, remove the baking dish from oven, carefully take off the foil, and place back in the oven uncovered. Roast for another 25 to 30 minutes, until the meat has reached an internal temperature of at least 145 degrees and the top has beautifully browned. Remove from the oven, cover loosely with aluminum foil, and let it sit for at least 10 minutes before cutting off the twine and slicing.
  • To serve, slice and place on a platter, then pour the remaining marinade from the baking dish on top.

Notes

Lomo Relleno a los Tres Chiles

Tortas Ahogadas

Tortas Ahogadas
Print Recipe
3.34 from 6 votes

Tortas Ahogadas

Tortas Ahogadas, or drowned tortas, recipe from Pati's Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: Ahogadas, Carnitas, Mexican, Salsa, Sandwich, Tomato, Torta
Servings: 8 to 10 Servings
Author: Pati Jinich

Ingredients

To make the tomato salsa:

  • 1 1/2 pounds ripe Roma tomatoes coarsely chopped
  • 1 garlic clove
  • 1/4 cup chopped white onion
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 2 whole cloves
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 cups chicken broth or water more or less to taste

To make the spicy salsa:

  • 5 to 8 chiles de arbol stemmed, more or less to taste
  • 1 pound ripe Roma tomatoes
  • 3 garlic cloves
  • 1/2 cup coarsely chopped white onion
  • 2 tablespoons white distilled vinegar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1 tablespoon vegetable oil

To assemble:

Instructions

To make the tomato salsa:

  • Place all the tomatoes, garlic, onion, marjoram, oregano, cloves, salt, and pepper into the jar of a blender and puree until completely smooth.
  • Heat the oil in a saucepan over medium heat. Once very hot, but not smoking, pour in the tomato sauce. Cover partially with a lid and cook for 5 minutes, until the sauce thickens and seasons. Add the chicken broth, stir, and cook a couple minutes more. Turn off the heat and set aside.

To make the spicy salsa:

  • Heat a comal or skillet over medium heat. Once hot, add the chiles de arbol, and toast for about 1 minute, flipping them around as they do. Remove and set aside.
  • Place the tomatoes and garlic in a saucepan, cover with water, and place over medium-high heat. Simmer for about 10 minutes, until the tomatoes are cooked and mushy. Using a slotted spoon or tongs, transfer the tomatoes and garlic to the jar of a blender, along with a cup of their cooking liquid, the toasted chiles de arbol (you can add gradually if you choose), onion, vinegar, cumin and salt. Puree until completely smooth. Taste for vinegar, salt and heat, and adjust accordingly.
  • Heat the oil in saucepan over medium heat. Once hot, add the pureed sauce, partially cover, and cook for 2 to 3 minutes, until thickened, darkened and seasoned.

To assemble the tortas ahogadas:

  • Have the warm carnitas shredded, the bread lightly toasted and the salsas heated.Slice the birotes to create a pocket for the filling, without cutting all the way through. One at a time, with the opening towards the ceiling, tuck in copious amounts of carnitas. Cut in half, place in a soup bowl or deep plate that can withhold sauces. Pour the tomato sauce on top first, and then ladle on as much spicy sauce as each guest desires.

Notes

Drowned Tortas

Brown Sugar Carnitas

brown sugar carnitas
Print Recipe
4.41 from 10 votes

Brown Sugar Carnitas

Brown Sugar Carnitas from Pati's Mexican Table, Season 7, Episode 2 "Tijuana: Stories from the Border"
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Mexican
Keyword: brown sugar, Carnitas, pati's mexican table, pork
Servings: 8 Servings
Author: Pati Jinich

Ingredients

  • 1 cup lard, vegetable shortening or oil
  • 3 to 4 pounds boneless pork shoulder or butt fat on, cut into 3” chunks
  • 4 teaspoons kosher or sea salt divided
  • 1 teaspoon freshly ground black pepper
  • 2 cups milk divided
  • 2 garlic cloves
  • 1/4 white onion coarsely chopped
  • 2 bay leaves
  • 1/2 cup brown sugar

Instructions

  • Heat the lard in a large Dutch oven or heavy casserole over medium-high heat. Season the meat with 2 teaspoons of the salt and the black pepper. Once the lard has melted, add the meat, brown on all sides, stirring and flipping as it does, for about 10 to 12 minutes.
  • In the jar of a blender, pour 1 ½ cups of the milk and add the garlic, onion and remaining 2 teaspoons of salt. Puree until smooth. Pour over the meat and let it come to a simmer, then reduce heat to medium-low, drop in the bay leaves, and cover. Cook covered for 1 hour and 15 minutes, flipping the chunks of meat a couple times in between.
  • In a small bowl, combine the remaining ½ cup milk with the sugar. Pour over the carnitas, stir, and let them continue to cook, uncovered, for another 4 to 5 minutes. Turn off the heat.
  • With a slotted spoon, remove the meat and place in a bowl. Shred with a couple forks, add a couple tablespoons of the seasoned fat remaining in the casserole and toss.

Notes

Carnitas Caramelizadas

BLT with Chipotle Goat Cheese Spread

Pati Jinich BLT sandwich with chipotle goat cheese spread
Print Recipe
4 from 4 votes

BLT with Chipotle Goat Cheese Spread

BLT with Chipotle Goat Cheese Spread recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal" 
Cook Time5 mins
Course: Breakfast, Main Course
Cuisine: American, Mexican
Keyword: bacon, BLT, chipotles in adobo, Eggs, goat cheese, pati's mexican table
Servings: 4 sandwiches
Author: Pati Jinich

Ingredients

  • 1 cup Chipotle Goat Cheese Spread
  • 8 slices white bread lightly toasted
  • 12 thick slices of bacon cooked until crispy
  • 1 head Bibb lettuce rinsed and drained
  • 1 ripe beefsteak tomato cut into slices
  • 8 eggs cooked sunny side up

Instructions

  • Spread the Chipotle Goat Cheese Spread onto one side of 8 slices of toast. On four of the pieces of toast, add 3 slices of bacon, two leaves of Bibb lettuce, a thick tomato slice, and 2 sunny side up eggs. Top each sandwich with the remaining toasts.

Notes

Sándwich de tocino, Lechuga y Tomate con Queso de Cabra con Chipotle

Mole Verde with Pork and White Beans

Pati Jinich mole verde with pork and white beans
Print Recipe
3.6 from 5 votes

Mole Verde with Pork and White Beans

Mole Verde with Pork and White Beans recipe from Pati's Mexican Table Season 6, Episode 7 "The Art of Mole"
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: Mexican
Keyword: beans, Mexican, Mole, pork, stew, tomatillos, verde
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the Pork and Beans:

  • 4 pounds country style ribs cut into 2-inch chunks, no bones
  • 1 head of garlic cut in half lengthwise
  • 1 white onion halved
  • 3 bay leaves
  • 10 black peppercorns
  • 1 tablespoon kosher or coarse sea salt
  • 1 pound dry small white beans such as navy beans

For the Mole Verde:

  • 2 pounds tomatillos husked and rinsed
  • 1 to 2 serrano or jalapeño chiles stemmed
  • 3 garlic cloves
  • 1/2 cup white onion coarsely chopped
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole cloves
  • 4 cups of pork broth reserved from cooking the pork, divided
  • 2 tablespoons vegetable oil
  • 1/2 cup coarsely chopped fresh epazote leaves and upper parts of stems
  • 1/2 cup coarsely chopped fresh parsley leaves and upper parts of stems
  • 3 to 4 teaspoons fresh hoja santa leaves torn into pieces, or substitute 1 teaspoon dried and crumbled, or skip
  • Chopped white onion to garnish
  • Thinly sliced radishes to garnish
  • Quartered limes to squeeze to garnish

Instructions

To cook the pork and beans:

  • Place the pork, garlic, onion, bay leaves, peppercorns and salt into a large soup pot. Cover generously with water. Set over high heat and bring to a rolling boil. Skim off any foam that forms on top, then cover, reduce heat to low and cook until meat is tender, about an hour. Take off the heat. Remove the pork chunks and place in a bowl, set aside.
  • Strain the pork cooking liquid into a large bowl. Set aside 4 cups to use for making the mole verde, and pour the rest of the liquid back into the soup pot. Set over high heat, incorporate the beans, and bring to a boil. Reduce heat to low, cover and cook for an hour or until tender. Remove from the heat and set aside.

To make the mole verde:

  • Place the tomatillos and chiles on a baking sheet and set under the broiler until they are completely charred, soft and mushy, anywhere from 8 to 10 minutes.
  • Place the roasted tomatillos and chiles along with the garlic, onion, salt and pepper in the jar of a blender. Remove and discard the stems from the whole cloves, and add the tops or “berries” (may have already been crumbled) into the jar as well. Add 1 cup of the reserved pork broth and puree until completely smooth.
  • Heat the oil in a large casserole over medium-high heat. Once hot, but not smoking, add the tomatillo puree. Cover partially with a lid and cook for 10 minutes, stirring occasionally, until thickened considerably and has deepened in color.
  • In the jar of the blender, place the epazote, parsley and hoja santa along with remaining 3 cups of broth, and puree until completely smooth. Add to the casserole with the sauce and stir. When it comes to a simmer, add the reserved pork chunks and beans.
  • Continue cooking at a medium simmer for 25 minutes or until meat is completely coming apart and mole verde has thickened again. Serve and let people garnish as they please with onion, radishes and squeezes of lime.

Notes

Mole Verde con Puerco y Frijol Blanco

Cecina

Pati Jinich cesina or marinated pork
Print Recipe
3.34 from 6 votes

Marinated Pork

Marinated Pork recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Prep Time45 mins
Cook Time5 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: apple cider vinegar, cecina, guajillo chiles, pati's mexican table, pork
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 12 guajillo chiles stemmed and seeded
  • 4 garlic cloves
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons dried oregano
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1 1/2 teaspoons kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 pound pork cutlets thinly sliced
  • Vegetable oil to grill

Instructions

  • Place chiles on an already hot comal or skillet set over medium heat. Toast for about 1 minute per side, flipping as they toast. Place in bowl and cover with boiling hot water. Let them soak until they plump and rehydrate, for about 20 to 30 minutes.
  • Place the re-hydrated chiles and 1 cup of their soaking liquid in the blender, along with the garlic, vinegar, oregano, marjoram, thyme, salt and pepper and puree until completely smooth. Pour into a container and set aside. It can be stored covered in the refrigerator for up to a couple months.
  • One by one, or two by two, place the meat slices on a chopping board in between sheets of parchment paper. With a meat mallet, pound until very thin, until you can see the paper under the meat, but it is not completely breaking apart thin, about 1/8-inch thick.
  • Once you are done, one by one, generously brush with the marinade on both sides of the meat to completely cover. You may cook immediately or refrigerate covered for up to 24 hours.
  • When ready to cook, set the charcoal or gas grill, outside, to medium-high heat. Or to cook indoors, place a grill pan over medium-high heat. When hot, brush with vegetable oil. Grill the meat for about 1 to 2 minutes per side until completely cooked.

Notes

Cecina 

Cecina and Creamy Slaw Ciabatta Sandwich

Pati Jinich
Print Recipe
4.34 from 6 votes

Cecina and Creamy Slaw Ciabatta Sandwich

Cecina and Creamy Slaw Ciabatta Sandwich recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Cook Time2 mins
Total Time2 mins
Course: Main Course
Cuisine: Mexican
Keyword: cecina, pati's mexican table, pork, Sandwich
Servings: 1 sandwich
Author: Pati Jinich

Ingredients

  • 2 pieces Cecina grilled
  • 1 ciabatta roll, or one 3-inch piece of ciabatta bread halved and toasted
  • 1/2 cup Creamy Slaw
  • 6 slices ripe avocado

Instructions

  • Add a couple slices of warm Cecina to the bottom half of a toasted ciabatta roll. Top with Creamy Slaw and the avocado slices. Serve immediately.

Notes

Chapata con Cecina y Ensalada Cremosa de Col

Caramelized Pasilla Brisket

Pati Jinich caramelized pasilla brisket
Print Recipe
5 from 6 votes

Caramelized Pasilla Brisket

Caramelized Pasilla Brisket recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, beef, braised, brisket, carrots, pasilla, potatoes, stew, tomatillos
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ounces (about 5 to 6) dried pasilla chiles stemmed and seeded
  • 3 pounds beef brisket trimmed
  • 2 teaspoons kosher or coarse sea salt divided
  • Freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds tomatillos husked, rinsed, quartered
  • 1 large white onion cut into chunks
  • 10 garlic cloves peeled
  • 4 cups chicken broth
  • 4 ounces (or 1/2 cup) grated piloncillo or brown sugar
  • 1 1/2 pounds baby potatoes halved
  • 1 1/2 pounds carrots peeled and cut diagonally into 1-inch pieces
  • Greens of your choice for salad
  • Freshly squeezed lime juice and olive oil to dress the salad

Instructions

  • Pre-heat the oven to 350°F.
  • Heat up a comal or skillet over medium heat, then toast the pasilla chiles for about 1 to 2 minutes, flipping with tongs as they toast. Remove from heat and place in a bowl.
  • Season the meat with 1 teaspoon salt and freshly ground black pepper to taste. Heat oil in a large casserole or roasting pan set over high heat. Brown the meat for about 2 to 3 minutes per side. Add the toasted pasilla chiles, tomatillos, onion, garlic, chicken broth, piloncillo, the remaining teaspoon salt, and freshly ground black pepper to taste. Make sure chiles are covered with the broth.
  • Cover and seal tight with a lid or aluminum foil. Place in the oven and braise for 3 to 3-and-a-half hours, or until meat is tender. Remove from the oven. Remove the meat and place on a chopping board.
  • In a pot with salted boiling water, cook the potatoes and the carrots for 15 to 20 minutes, until tender. Drain and reserve.
  • Pour all the remaining contents of the roasting pan into the jar of a blender and puree until completely smooth. Pour the sauce back into roasting pan.
  • Slice the meat against the grain into about 1/2 to 3/4-inch slices and return it to the roasting pan. Add the potatoes and carrots, cover everything with the sauce. Cover the dish and return to oven for another 30 minutes. Remove the lid or aluminum foil, return to the oven and cook uncovered for another 30 minutes.
  • Toss the greens of your choice with lime juice and olive oil to taste. Serve the brisket with the side salad.

Notes

Falda Caramelizada con Chiles Pasilla

Bacon Cheese Dogs with Avocado Relish

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4.34 from 6 votes

Bacon Cheese Dogs with Avocado Relish

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

Ingredients

For the avocado relish:

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

For the hot dogs:

Instructions

To make the avocado relish:

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

To make the hot dogs:

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

Notes

Hot dogs con Tocino, Queso y Aderezo de Aguacate

Meatballs in Guajillo Sauce

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4.63 from 8 votes

Meatballs in Guajillo Sauce

Meatballs in Guajillo Sauce recipe from Pati's Mexican Table Season 6, Episode 5 "From Pueblo to City"
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: Albondigas, epazote, guajillo chiles, meatballs, tomatillos, turkey
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 6 guajillo chiles stemmed and seeded
  • 2 pounds tomatillos husked and rinsed
  • 3 garlic cloves peeled
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • 2 tablespoons canola or safflower oil
  • 1 1/4 cups finely chopped onion divided
  • 2 pounds ground turkey breast
  • 1/2 cup unseasoned breadcrumbs
  • 1 large egg lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups chicken broth
  • 2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves

Instructions

  • Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.
  • Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.
  • Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.
  • Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.
  • When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.
  • Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.

Notes

Albóndigas con Salsa de Guajillo

Mexican Grilled Steak Salad

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3.86 from 7 votes

Mexican Grilled Steak Salad

Mexican Grilled Steak Salad recipe from Pati's Mexican Table Season 6, Episode 4 "The Mezcal Trail"
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Salad
Cuisine: Mexican
Keyword: carne, carrots, flank steak, pati's mexican table, Pickled Jalapeños, potatoes, Salpicon, vinaigrette
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 2 to 3 pounds flank steak
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • To taste freshly ground black pepper
  • 3 (about 1/2 pound) medium carrots peeled, halved lengthwise and sliced
  • 3 (about 1 pound) medium red potatoes peeled and cubed
  • 1/2 pound green beans ends trimmed, cut diagonally into thirds
  • 1 cup peas fresh or thawed from frozen
  • 6 radishes halved and cut into matchsticks
  • 2 tablespoons cilantro leaves and upper part of stems chopped
  • 1 ripe avocado halved, pitted, meat scooped out and sliced
  • To taste pickled jalapeños
  • To taste chipotle chiles in adobo sauce

For the vinaigrette: (If you like salad juicy double the vinaigrette!)

  • 1/3 cup distilled white vinegar
  • 1/3 cup olive oil plus more to grill the meat
  • 1/3 cup vegetable oil
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon brown sugar
  • 1 clove garlic finely minced or pressed
  • 2/3 cup red onion slivered
  • 1 head romaine lettuce leaves rinsed and drained, for serving
  • Warm corn tortillas for serving

Instructions

  • Preheat the grill over medium-high heat. Brush the flank steak with olive oil and season with salt and pepper. Grill the meat for 5 to 6 minutes per side for medium (about 145 degrees Fahrenheit on a meat thermometer). Let rest for 5-10 minutes, then thinly slice against the grain and set aside.
  • Bring salted water to a boil in a medium saucepan. Cook the carrots for about 3 to 4 minutes until tender, remove with a spider or slotted spoon and place in a bowl. Repeat with the potatoes and green beans, adding them to the same bowl with the carrots. Lastly, cook the peas for just one minute, then drain and place in the bowl with the other cooked vegetables.
  • In a bowl, whisk the vinegar with the oils, salt, pepper, sugar and garlic, until emulsified. Add the onion and let macerate for at least 15 minutes. You may cover and place in the fridge for up to a couple weeks. Shake before using. If you like your salad very juicy and dressed, double the vinaigrette!
  • Dress the lettuce with some of the vinaigrette and place on an extended platter. Pour some of the vinaigrette on to the cooked vegetables, incorporate the radishes and cilantro, mix well and place on lettuce. Place the sliced meat on top, add the avocado, dress with more of the vinaigrette. Add some of the pickled jalapeños and chipotles in adobo on the sides of the plate or to your liking. Serve with warm corn tortillas on the side.

Notes

Salpicón de Carne

Tasajo

Pati Jinich tesajo
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3.84 from 6 votes

Tasajo

Tasajo recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"
Prep Time10 mins
Cook Time2 hrs 40 mins
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: Mexican
Keyword: beef, flank steak, meat, pati's mexican table, tasajo
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 2 pounds flank steak
  • 2 to 3 teaspoons kosher or coarse sea salt
  • Vegetable oil for cooking

Instructions

  • Cut the flank steak against the grain into slices of about 1/4-inch thick, or as thin as you can. One by one, place the slices between two sheets of parchment or wax paper. Use a meat pounder to pound them very thin, less than 1/8-inch, or until you start to see the bottom sheet of paper through the meat (but not so thin that it is completely breaking apart).
  • As you move along, place the pounded slices on a cooling rack set on top of a large sheet pan or chopping board. Once done, sprinkle 1 1/2 teaspoons salt on one side. Flip over and sprinkle with remaining 1 1/2 teaspoons salt.
  • Leave to air dry and cure for at least 3 hours and up to 8 hours. (Alternately, you can leave at room temperature for 2 hours and refrigerate for the remaining time.)
  • When ready, pre-heat a grill or grill pan over medium-high heat. Once hot, brush the meat with vegetable oil and cook in batches for 1 to 2 minutes per side. Rest under aluminum foil until ready to use.

Tasajo Torta with Smoky Guacamole

Pati Jinich tasajo torta with smoky guacamole
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4.25 from 4 votes

Tasajo Torta with Smoky Guacamole

Tasajo Torta with Smoky Guacamole recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: beef, guacamole, meat, pati's mexican table, refried beans, Sandwich, steak, tasajo, Torta
Servings: 6 Tortas
Author: Pati Jinich

Ingredients

Instructions

  • Slice the bread in half. Toast under the broiler, on the grill, or on a hot comal until warmed and slightly browned. Remove from heat.
  • Spread refried beans on each of the bottom half of each roll. On top of the refried beans, place the meat, shredded cheese, a tomato slice and a generous dollop of the guacamole. Top with the other toasted bread half and serve!

Notes

Torta de Tasajo con Guacamole Ahumado  

Bacon Cheese Dogs with Avocado Relish

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

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

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

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

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

Plating Bacon Cheese Hot Dogs with Avocado Pickle

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4.34 from 6 votes

Bacon Cheese Dogs with Avocado Relish

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

Ingredients

For the avocado relish:

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

For the hot dogs:

Instructions

To make the avocado relish:

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

To make the hot dogs:

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

Notes

Hot dogs con Tocino, Queso y Aderezo de Aguacate

Pomegranate Short Rib Tacos

This meal makes for a beast of a taco. Well, quite a few beastly tacos.

Melt in your mouth chunks of short ribs, braised in wine and pomegranate and topped with a scoop of a one of a kind guacamole, get tucked into warm corn tortillas. The guacamole has a mashed ripe avocado base seasoned with fresh ginger, jalapeño, shallots and a dash of lime juice, then tossed with salty chunks of queso fresco and sweet and juicy pomegranate seeds. You can garnish the final thing with chopped fresh mint.

This can practically be your whole meal! It makes me really happy to make it on cold winter nights, when we want something filling, satisfying, luscious, packed with flavor, and fun.

I cooked up this recipe in an attempt to use pomegranate seeds in a different way than I was used to and out of a bit of frustration. See, in Mexico, pomegranate is the crown jewel of Chiles en Nogada. The signature dish of Mexico’s Independence Day celebrations in September. If you are a Mexican and you see a pomegranate, I bet the first thing you think of is that dish, which bears all the colors of the Mexican flag. The pomegranates must be there.

Funny how things are. I love making Chiles en Nogada here in the states. Yet, pomegranate season in Mexico is July to October and here in Washington, DC, I have struggle to find pomegranates in September. In DC, pomegranate is at its peak way past September, not until very into the early winter months. So, I feel a little ridiculous making Chiles en Nogada which most absolutely, definitely, without a doubt, NEED to be made in September.

But I absolutely adore pomegranates. Everything about them. Their shape. Their hard skin. How challenging it can be to get the seeds out. How your fingers and nails remain red long after you have eaten them. Mostly, their sharp and sparkly tart and sweet flavor. Hence… I came up with this recipe to expand my pomegranate horizons during the time that I can easily find them. It turns out, I expanded my taco, my guacamole and dinner horizons as well.

Here you go, if you are a meat eater, this taco is a must. If you are not, make the guacamole and eat it with chips.

pomegranate short ribs
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4.5 from 4 votes

Pomegranate Short Ribs and Queso Fresco Guacamole Tacos

This meal makes for a beast of a taco. Well, quite a few beastly tacos. Melt in your mouth chunks of short ribs, braised in wine and pomegranate and topped with a scoop of a one of a kind guacamole, get tucked into warm corn tortillas. The guacamole has a mashed ripe avocado base seasoned with fresh ginger, jalapeño, shallots and a dash of lime juice, then tossed with salty chunks of queso fresco and sweet and juicy pomegranate seeds. You can garnish the final thing with chopped fresh mint.
Prep Time15 mins
Cook Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: beef, corn tortillas, ginger, jalapeno, lime, mint, onion, pati's mexican table, pomegranate, red wine, rosemary, short ribs, tacos
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds country-style boneless beef short ribs
  • 1 teaspoon kosher or coarse sea salt divided, or to taste
  • Freshly ground pepper to taste
  • 4 tablespoons canola or safflower oil divided
  • 1 cup white onion finely chopped
  • 4 garlic cloves finely chopped
  • 2 cups pomegranate juice
  • 1 1/2 cups red wine
  • 1 teaspoon dried rosemary crushed
  • 1 tablespoon shallot finely chopped
  • 1 tablespoon fresh ginger finely chopped
  • 1 whole jalapeño or to taste, finely chopped, stemmed and seeded optional
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon olive oil
  • 3 large ripe avocados halved, pitted, meat scooped out and diced
  • 1/2 cup queso fresco crumbled or diced, divided
  • 1/2 cup pomegranate seeds divided
  • corn tortillas
  • 1 tablespoon fresh mint coarsely chopped, to garnish

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • Season the short ribs with 1/2 teaspoon of the salt and pepper to taste.
  • Heat 3 tablespoons oil in an ovenproof casserole over medium heat. Once hot, add the meat and cook until browned on each side, about 7 to 8 minutes per side. If necessary, do it in batches. Remove the meat from the casserole and place in a bowl.
  • Add the remaining tablespoon of oil to the casserole and cook the onion, stirring occasionally, until completely softened, about 4 to 5 minutes. Add the garlic and cook for another minute, until fragrant and lightly browned. Pour in the pomegranate juice and wine, stir well, scraping the bottom of the pan to incorporate all the browned bits.
  • Return the meat to the casserole, add the crushed rosemary, and let it come to a simmer. Once it does, cover the casserole with its lid and place in the oven for 1 1/2 hours, until the meat is completely tender.
  • Remove the lid from the casserole, and leave in the oven for another 1/2 hour, or until the meat comes falls apart when pulled with a fork, and the liquid has thickened considerably. Remove from the oven. Using a couple forks, shred the meat finely into small bite size chunks and let it sit in the sauce.
  • In a medium bowl, combine the shallots, ginger and jalapeño with the lime juice, olive oil and remaining 1/2 teaspoon salt. Incorporate the avocado and gently mash with a fork until well combined. Add half of the cheese and pomegranate seeds and toss well. Reserve.
  • Heat the corn tortillas on a comal, griddle or skillet set over medium heat, until completely heated through and pliable.
  • Assemble tacos with the guacamole and the braised ribs, garnish with the remaining cheese and chopped mint.

Notes

Tacos de Costillitas a la Granada y Guacamole con Queso Fresco

Tamales Coloraditos

Tamales are practically required on so many December holidays. Take Posadas. And Christmas. Not to mention New Year’s. Wait, of course, that spills over to January with Día de Reyes. Then it continues in February for Día de la Candelaria

There’s also any morning after a big Mexican wedding… and all Mexican weddings are big! I could go on with every month of the year, but tamales are especially craved in December.

Of course, tamales are also everyday food for Mexicans. All sorts of tamales are found daily in lots of places, from markets, to food stands, to restaurants. Why then, if they can be eaten everyday, is there that crucial need for having tamales in December?

Well, I do not know. But what I can say is that I can eat tamales every day of the year and then feel the desperate need to have them for Christmas. To the point that it can be a pretty sad Christmas if tamales aren’t there.

Since the tamal love is spreading beyond Mexico, let me give you the recipe for a tamal I am pretty sure you haven’t tried. Unless you are Norteño, from the Mexican north.

The tamal coloradito, which translates to “infused with color,” takes its name from the filling of meat cooked in a mole sauce by the same name, coloradito. It has an intense color and a deep, rich, complex taste. It is made with ancho and guajillo chiles, tomatoes, onion, garlic, cinnamon, cumin and cloves. Then it coats the meat and simmers with olives, almonds and raisins, resulting in a teasingly sweet/spicy, savory and crunchy mix. The full-blown exotic flavors of the filling contrast beautifully with the mild, fluffy tamal dough.

It seems to me that this tamal is particularly festive because, aside from tamales screaming out for celebration on their own, even with no filling, this one is filled with quite a stunner of a mole sauce. And moles are cause for celebration, too! Pair the two into one bite, and you have a happy crowd.

tamales coloraditos
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4.6 from 5 votes

Tamales Coloraditos

The tamal coloradito, which translates to "infused with color," takes its name from the filling of meat cooked in a mole sauce by the same name, coloradito. It has an intense color and a deep, rich, complex taste. It is made with ancho and guajillo chiles, tomatoes, onion, garlic, cinnamon, cumin and cloves. Then it coats the meat and simmers with olives, almonds and raisins, resulting in a teasingly sweet/spicy, savory and crunchy mix. The full-blown exotic flavors of the filling contrast beautifully with the mild, fluffy tamal dough.
Prep Time1 hr
Cook Time50 mins
Total Time1 hr 50 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Ancho, Coloraditos, Guajillo, Mole, pork, Tamales, Tomato, Tomatoes
Servings: 25 tamales
Author: Pati Jinich

Ingredients

For the tamal dough or masa:

  • 1 cup lard vegetable shortening, or seasoned oil*
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 3 1/2 cups homemade chicken broth or store bought, divided, more as needed
  • 1 1/2 teaspoons baking powder
  • 1 pound (about 3 1/4 cups) instant corn masa flour preferably for tamales

For the filling:

  • 3 guajillo chiles stemmed, halved and seeded
  • 3 ancho chiles stemmed, halved and seeded
  • 1 ripe Roma tomato
  • 1/2 teaspoon dried oregano preferably Mexican
  • 2 whole cloves
  • 1/2 teaspoon ground ceylon cinnamon or canela
  • Pinch cumin
  • 1 tablespoon white distilled vinegar
  • 2 tablespoons vegetable oil
  • 1/3 cup white onion chopped
  • 2 cloves garlic finely chopped
  • 1 pound pork tenderloin diced **
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Freshly ground pepper to taste
  • 1 1/2 cups homemade chicken broth or store bought
  • 1/3 cup raisins
  • 1/3 cup slivered almonds
  • 1/3 cup manzanilla olives stuffed with pimientos chopped
  • 1/2 teaspoon brown sugar
  • 25 dried corn husks

Instructions

To make the tamal dough or masa:

  • Place the lard or vegetable shortening in a mixer and beat until very light, about 1 minute. Add 1/2 teaspoon salt and a tablespoon of the broth and continue to beat until it is white and fluffy, about 2 more minutes. Add the baking powder and beat in, then take turns adding the instant corn masa and the broth in 3 or 4 additions. Continue beating for about 10 minutes at medium speed, until the dough is homogeneous and very fluffy and aerated.
  • To test to see if the tamal masa is ready, drop 1/2 teaspoon into a cup of cold water. It should float. If it does not, beat for an additional 4 or 5 minutes and do the test again.

To make the filling:

  • Heat a comal or skillet over medium heat and toast the guajillo and ancho chiles for about 1 minute, flipping them over a few times, until they become more pliable, lightly toasted, fragrant and their inner skin turns opaque. Transfer to a medium saucepan. Add the tomato, cover with water and bring to a simmer over medium heat. Simmer for 10 to 12 minutes, or until the tomato is very soft and the chiles are fully hydrated, plumped up and soft.
  • Place the chiles, tomato and 1/2 cup of the chile simmering water in a blender jar. Add the oregano, whole cloves, cinnamon, cumin and vinegar, and puree until smooth.
  • Heat the oil over medium high heat in a large, deep skillet. Add the onion and cook, stirring occasionally, until tender and the edges begin to brown, about 3 to 4 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the meat, season with salt and pepper, and cook, stirring occasionally, until lightly browned, about 8 to 10 minutes.
  • Reduce heat to medium, pour the chile puree over the meat, and stir in the broth. Add the raisins, almonds, olives and brown sugar, stir together, reduce the heat to medium low, cover and cook for 12 to 15 minutes, stirring occasionally. The mixture should cook down and have the consistency of chile con carne.

To assemble the tamales:

  • Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.
  • Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.
  • Assemble all the tamales and place them as vertically as you can in a container.

To prepare the tamalera or steamer:

  • Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To cook the tamales:

  • When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.
  • Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.
  • * Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.
  • ** Note: You can substitute the pork for any other meat of your choice, you can also combine different kinds of meat, like ground beef and diced pork, like my mother does.

Dry Rub Skirt Steak

Dry Rub Skirt Steak
Print Recipe
4.67 from 6 votes

Dry Rub Skirt Steak

Dry Rub Skirt Steak recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: adobo, cumin, dry rub, oregano, paprika, pati's mexican table, skirt steak, steak
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground cumin
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 7- to 8-ounce skirt steaks about 1/2-inch thick, at room temperature
  • 2 tablespoons unsalted butter

Instructions

  • In a small bowl, mix all the spices with salt and pepper.
  • Pat the steaks dry and apply the spice rub on both sides. Let steaks sit for a few minutes or up to 2 hours (if more than a half an hour place in the refrigerator).
  • Heat a skillet over high heat. Add the butter and as soon as it melts, add the steaks. Sear for about 4 minutes on one side, and between 2 to 3 minutes on the second side (for medium). Adjust timing to your liking.
  • Let it rest for 3 to 4 minutes before serving.

Notes

Falda de res asada

Chorizo, Apple and Corn Bread Stuffing

chorizo apple and corn bread stuffing
Print Recipe
3.72 from 7 votes

Chorizo, Apple and Cornbread Stuffing

Chorizo, Apple and Cornbread Stuffing recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: American, Mexican
Keyword: apple, Chorizo, corn bread, Pan de Elote, pati's mexican table, stuffing, Thanksgiving
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 1 pound Mexican chorizo casings removed, coarsely chopped
  • 1 1/2 whole white onions peeled and chopped
  • 4 cloves garlic peeled, coarsely chopped
  • 4 stalks celery rinsed and sliced
  • 2 Granny Smith apples cored and chopped
  • 1 cup slivered almonds or chopped pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 1/2 pounds corn bread cubed (about 8 cups)
  • 1 1/2 cups homemade chicken broth or store bought
  • 1 cup cooking juices from the Thanksgiving Turkey (or substitute 1 additional cup chicken broth)

Instructions

  • Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
  • Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
  • Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
  • Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.

Notes

Relleno de Chorizo, Manzana y Pan de Elote

Spicy Brussel Sprouts with Pork Belly and Habanero

spicy brussel sprouts with pork belly and habanero
Print Recipe
4.63 from 8 votes

Spicy Brussel Sprouts with Pork Belly and Habanero

Spicy Brussel Sprouts with Pork Belly and Habanero recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time12 hrs
Cook Time3 hrs
Total Time15 hrs
Course: Side Dish
Cuisine: American, Mexican
Keyword: brussel sprouts, habanero, pati's mexican table, pork belly, Thanksgiving
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the pork belly:

  • 3 cups water plus 1/2 cup for baking
  • 1/4 cup kosher or coarse sea salt
  • 1/4 cup granulated sugar
  • 1 pound pork belly skinless and boneless
  • 1/2 cup homemade chicken broth or store bought

For the sauce:

  • 4 tablespoons unsalted butter
  • 4 cloves garlic finely minced
  • 1/3 cup soy sauce
  • 4 tablespoons sherry vinegar
  • 4 tablespoons agave syrup
  • 1/3 cup freshly squeezed orange juice
  • 1 habanero chile

For the brussel sprouts:

  • 4 tablespoons peanut oil
  • 2 pounds brussel sprouts trimmed and halved
  • Kosher or coarse sea salt to taste
  • Freshly ground pepper to taste
  • 2 scallions thinly sliced

Instructions

  • Place the pork belly in a large sealable plastic bag. Mix 3 cups of the water with the salt and sugar, and pour it into the bag. Seal tightly and let marinate 12 to 24 hours in the refrigerator. 
  • When ready to cook the pork belly, preheat the oven to 300 degrees Fahrenheit with the rack in the middle of the oven.
  • Remove the pork belly from the brine and place in a small baking dish. Add the chicken broth and remaining 1/2 cup of water. Cover tightly with aluminum foil and roast for 2 to 2 1/2 hours until pork belly is fork tender. Remove the aluminum foil, increase heat to 450 and roast for about 20 minutes until the top has crisped and browned and the inner fat has mostly melted. Remove from oven and let cool. Once cool enough to handle, slice into 1-inch pieces.
  • To a saucepan set over medium-low heat, add the butter. Once it has melted and is bubbling, add the garlic and cook until fragrant, about 1 minute. Add the soy sauce, sherry vinegar, agave syrup and orange juice, and stir to mix well. Poke a few holes in the habanero with a pairing knife and add it to the sauce whole. It will release the flavor of the pepper without making the sauce super spicy. Bring to a simmer and let cook about 8 to 10 minutes until the sauce thickens and coats the back of a spoon.
  • In a large cast iron pan set over medium-high heat, heat the peanut oil. Add the brussel sprouts, season with salt and pepper to taste, and cook for about 12-15 minutes until crispy and browned on the outside and tender inside.
  • Plate the brussels sprouts on a large platter and top with the pork belly, drizzle with the sauce, and garnish with freshly sliced scallions.

Notes

Coles de Bruselas con pork belly y habanero

Lomitos de Valladolid

lomitos de valladolid
Print Recipe
4.67 from 6 votes

Tomato and Onion Pork Loins

Tomato and Onion Pork Loins recipe from Pati's Mexican Table Season 5, Episode 8  “Valladolid: A Day to Explore”
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, black beans, corn tortillas, onion, pati's mexican table, pork, Tomatoes
Servings: 5 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons lard or vegetable oil
  • 2 pounds pork tenderloin cut into 1/2" chunks, remaining fat left on
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 cup white onion chopped
  • 2 1/2 pounds very ripe tomatoes cored and diced, don't discard juices or seeds

To Serve:

Instructions

  • Heat the lard or vegetable oil in a large casserole set over medium-high heat. Add the pork pieces, sprinkle with salt and pepper, and let the meat cook for a minute or two. Add the onion, stir and let cook for a minute or two. Incorporate the diced tomatoes, mix well, cover and reduce heat to medium low.
  • Cook, stirring occasionally, until the meat is completely cooked through and the tomatoes have cooked down into a mushy paste, about an hour to an hour and 10 minutes. Remove the lid, taste for salt and add more if need be, stir, and continue cooking until there is almost no moisture in the casserole.
  • To serve, place two toasted corn tortillas on a plate, spoon refried black beans on top and ladle the meat on top of the beans. Place a couple avocado slices on the side.

Notes

Lomitos de Valladolid

Pok Chuc

yucatecan grilled pork or pok chuk recipe
Print Recipe
5 from 2 votes

Yucatecan Grilled Pork

Yucatecan Grilled Pork recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time2 hrs 10 mins
Cook Time6 mins
Total Time2 hrs 16 mins
Course: Main Course
Cuisine: Mexican
Keyword: bitter orange juice, black beans, chiltomate, corn tortillas, garlic, pati's mexican table, pork
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

To Serve:

Instructions

  • In a blender, combine bitter orange juice, garlic, salt and pepper, and puree until smooth. Place pork in a dish and pour marinade over. Cover and refrigerate for at least 2 hours or up to overnight.
  • Heat a grill to high. Drain pork from marinade and grill until cooked through, about 2 to 3 minutes per side. Serve with a side of Chiltomate, red onion salsa, a wedge of bitter orange or lime, tortillas and black bean puree.

Notes

Pok Chuc, courtesy Kinich Restaurant

Yucatecan Style Lasagna

yucatecan style lasagna recipe
Print Recipe
4.17 from 6 votes

Yucatecan Style Lasagna

Yucatecan Style Lasagna recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, beer, Chorizo, edam cheese, ground beef, Lasagna, orange juice, pasta, pati's mexican table, ricotta, Yucatán Peninsula
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup olive oil
  • 1 pound Mexican chorizo casings removed, coarsely chopped
  • 1 pound ground beef
  • 1 large red onion finely chopped
  • 5 cloves garlic finely chopped
  • 1 green bell pepper finely chopped (about 1 cup)
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons achiote paste
  • 1 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher or coarse sea salt
  • 4 cups homemade chicken broth or store bought, divided
  • 1 cup light beer
  • 1 28-ounce can crushed tomatoes
  • 1 pound lasagna noodles
  • 2 cups ricotta cheese
  • 3 cups Edam cheese grated

Instructions

  • Heat oil in a casserole over medium-high heat. Add chorizo and beef and cook for 6 to 7 minutes until it starts to brown. Make room in the middle, add onion, garlic and bell pepper, and cook for 9 to 10 minutes until vegetables have completely softened, juices have all been absorbed, and meat has browned further.
  • Meanwhile, in a blender, puree orange juice, lime juice, achiote paste, tomato paste, oregano, salt and a cup of the chicken broth, until completely smooth.
  • Pour beer into the casserole with the meat and cook for 4 to 5 minutes, until it starts cooking off. Reduce heat to medium and pour in the achiote paste mixture. Stir and cook for 4 to 5 minutes, until sauce is very thick. Add crushed tomatoes and the rest of the chicken broth, mix very well, reduce heat to lowest possible setting and cover. Cook for 20 minutes, uncover, raise heat to medium heat and cook for 10 more minutes, then turn off heat.
  • Place rack in the middle of the oven. Preheat to 375 degrees Fahrenheit.
  • Cook 1 pound of lasagna noodles in salted water with a splash of olive oil until al dente. Drain.
  • Coat the bottom of a 9x13 baking dish with about one cup of meat sauce. Drape pasta sheets, covering bottom of the pan entirely. Cover with about 1/3 of the remaining sauce, then add 1/3 of the ricotta cheese in dollops all spread out. Cover with more draped pasta, repeat with 1/3 of the sauce and 1/3 of the ricotta cheese. Repeat one more time and add the Edam cheese on top.
  • Lightly cover the pan with aluminum foil and place in the oven for 40 minutes. Remove foil and leave in the oven for another 20 minutes, until cheese is completely melted, crisp and browned and lasagna is completely set.

Notes

Lasaña Yucateca

Pork Tenderloin Enchiladas

pork tenderloin enchiladas
Print Recipe
4.5 from 6 votes

Pork Tenderloin Enchiladas with Mole Verde

Pork Tenderloin Enchiladas with Mole Verde recipe from Pati's Mexican Table Season 5, Episode 4 “Sunday Family Food”
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, Enchilada, jalapeno, mole verde, pati's mexican table, pepitas, pork, pumpkin seeds, serrano chiles, tomatillos
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the Pork Tenderloin:

  • 2 pounds pork tenderloin either 1 large or 2 smaller tenderloins
  • 5 garlic cloves minced or pressed
  • 3 tablespoons finely chopped fresh sage or 1 tablespoon dried
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons olive oil divided

For the Mole Verde:

  • 1 pound tomatillos husked, scrubbed and rinsed
  • 2 garlic cloves peeled
  • 2 serrano or jalapeño chiles or to taste
  • 3/4 cup raw hulled pumpkin seeds
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 cup coarsely chopped white onion
  • 3 romaine lettuce leaves rinsed, dried and torn into pieces
  • 1 1/2 cups cilantro leaves and upper part of stems
  • 1 cup parsley leaves and upper part of stems
  • 2 tablespoons canola or safflower oil
  • 1 1/2 cups meat juices from cooked tenderloin or substitute chicken broth or water

To Assemble and Serve:

Instructions

To prepare the tenderloin:

  • Preheat the oven to 375 degrees Fahrenheit.
  • Using a sharp knife, make an approximately 1/4-inch deep slit down the length of the tenderloin(s), from one end to the other.
  • In a small bowl, mix the garlic with the sage, salt, pepper and 4 tablespoons of the olive oil. And spread this seasoning paste all over the meat, including inside of the slit.
  • Tie the meat with kitchen twine, or if you have two smaller pork tenderloin pieces, tie them together one on top of the other. To tie, cut a long string of kitchen twine and wrap it around the meat at one end, about 1-inch from the end. Tie a knot leaving two long ends, and with the remaining string, criss-cross over and around the meat down the length of the meat. Wrap around one more time at the other end and tie another knot. (Though no marinating time is necessary, you may cover and refrigerate for up to 24 hours in advance.)
  • Heat a large, ovenproof casserole or a deep, 12-inch skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the tenderloin and brown on all sides, about 6 minutes total.
  • If you used a skillet to brown the meat, transfer it to an ovenproof casserole or baking dish. Add 3 cups of water and place in the oven. Roast for 30 minutes, or until the meat is cooked through and the internal temperature reads 150 to 160 degrees Fahrenheit. Remove from the oven.
  • When cool enough to handle, place the meat on a chopping board and cover with aluminum foil to keep warm. Pour the meat juices into a measuring cup and set aside.

To make the mole verde:

  • Place the tomatillos, garlic and chiles in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer for 10 to 12 minutes, until the ingredients are completely cooked through and soft, and the color of the tomatillos has changed from light or bright green to olive.
  • Meanwhile, heat a small skillet over medium-low heat. Add the pumpkin seeds and toast, stirring often, until you hear popping sounds, like popcorn, and they begin to brown lightly, about 3 to 4 minutes. Take care not to burn them. Immediately transfer to a bowl or plate and set aside.
  • Drain the tomatillos, garlic and chiles and place in a blender (add only one chile at first). Add the salt and puree until smooth. Then add the toasted pumpkin seeds, onion, lettuce, cilantro and parsley to the blender and puree until completely smooth. Taste and blend in the second chile if desired.
  • Heat the canola or safflower oil in a casserole or heavy soup pot over medium heat. When the oil is hot, add the puree and stir well, being careful as this sauce really likes to jump around; use your lid as a shield. Stir in 1 1/2 cups of the meat juices (or broth or water) and bring to a simmer, cover partially and simmer for 15 to 20 minutes. Stir every 4 to 5 minutes, to prevent the sauce from sticking to the bottom.
  • If the sauce appears to be cooking too fast and sticking, reduce the heat to low and continue to simmer until very thick. It should coat the back of a wooden spoon heavily. Taste and adjust salt. Turn off heat and keep covered.

To assemble the enchiladas:

  • Slice and dice, or coarsely chop, the cooked pork tenderloin. If the meat is cold, you may place it back in the casserole after you dice it with any remaining meat juices and heat through over low heat.
  • Prepare the tortillas for the enchiladas, either heating them on an already heated comal or skillet set over medium heat, or “passing" them through hot oil.
  • If necessary, reheat the mole verde. One by one, dip a tortilla into the mole verde and place on a plate or chopping board. Place about 1/4 cup of diced meat in the middle and roll into a chubby enchilada. Then place it seam side down on a serving platter. Continue with the rest of the tortillas. Pour the remaining mole verde on top. Garnish with the radish pico and serve.

Notes

Enchiladas de Lomito de Cerdo con Mole Verde

Pork and Beans

pork and beans
Print Recipe
4.15 from 7 votes

Pork and Beans

Pork and Beans recipe from Pati's Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”
Prep Time10 mins
Cook Time2 hrs 15 mins
Total Time2 hrs 25 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, black beans, chiltomate, corn tortillas, epazote, habanero, lime, pati's mexican table, pork, radish, Yucatán Peninsula
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 2 pounds black beans rinsed and drained
  • 4 pounds pork shoulder, butt, or country-style ribs (or a combination) cut into 2" chunks
  • 1 white onion outer peel removed and cut in half crosswise without cutting ends off
  • 4 fresh epazote sprigs or 15 cilantro sprigs, tied with kitchen twine
  • 1 tablespoon kosher or coarse sea salt
  • 8 to 10 radishes julienned or cut into thin strips
  • 1 cup coarsely chopped cilantro leaves and upper stems
  • 1 ripe avocado halved, pitted, meat scooped out and diced
  • 4 limes quartered
  • Yucatecan tomato sauce or Chiltomate to taste, optional
  • Habanero chiles to taste, either "dipped" or finely chopped optional
  • Warm corn tortillas

Instructions

  • Add 6 liters of water and the rinsed beans to a large casserole or Dutch oven. Bring to a simmer over medium heat and cook at a steady rolling simmer, with the lid slightly ajar, for 45 minutes.
  • Incorporate the pork chunks, halved white onion, epazote or cilantro sprigs, and salt and stir. Continue simmering for another hour and a half, partially covered, until the pork is completely cooked and tender, making sure the broth does not dry out – I add another 4 cups of boiling water after I add the pork. Turn off the heat. Taste for salt and add more if need be.
  • Serve with garnishes of julienned radishes, chopped cilantro, diced avocado, lime quarters, Chiltomate, and habaneros (they can just be cut and dipped into individual bowls to add a bit of heat, called "chuk" or "remojar"). Each person can “puuch” or mash and mix the garnishes of their choice in their bowl. It is customary to serve along with warm corn tortillas.

Notes

Frijol con Puerco