Baja California Sur

Spicy Clam Chorizo Pasta

Spicy Clam Chorizo Pasta
Print Recipe
4.5 from 6 votes

Spicy Clam Chorizo Pasta

Spicy Clam Chorizo Pasta from Pati's Mexican Table, Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chorizo, clams, mexican pasta, pasta, pati's mexican table
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 4 to 5 dozen small littleneck clams
  • 4 tablespoons olive oil divided
  • 1/2 pound chorizo casings removed and chopped
  • 1 cup finely chopped white onion
  • 5 garlic cloves pressed or finely chopped
  • 2 chiles de arbol stemmed, chopped (keep the seeds), or more to taste
  • 1 cup light beer that you like to drink
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon honey
  • 1 pound spaghetti
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chopped parsley leaves

Instructions

  • Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren’t closed. Drain well.
  • Heat 2 tablespoons of the olive oil in a large pot or casserole set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with two wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
  • Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, until the shells open.
  • Remove the lid and transfer the clams using a slotted spoon into a bowl, including the ones that may have fallen from the shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover, and cook for 10 to 12 minutes, stirring once in between.
  • Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
  • Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clams, and the clams still in their shells. Mix well.
  • Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls and garnish with the parsley and cilantro and serve.

Notes

Pasta con Salsa Picante de Chorizo y Almejas

Grilled Calamari, Radicchio and Endive Salad

Grilled Calamari, Radicchio and Endive Salad
Print Recipe
4.2 from 5 votes

Grilled Calamari, Radicchio and Endive Salad

Grilled Calamari, Radicchio and Endive Salad from Pati's Mexican Table, Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: calamari, cannellini beans, chiles de arbol, endive, lettuce, pati's mexican table, pistachios, Radicchio, salad, squid
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds calamari cleaned
  • Kosher or sea salt to taste
  • Freshly cracked black pepper to taste
  • 1/2 cup extra virgin olive oil plus more to oil grill and drizzle on lettuces
  • 2 chiles de arbol coarsely chopped
  • 3 garlic cloves sliced
  • 1/4 cup pistachios coarsely chopped
  • 1 lemon halved
  • 1 small head radicchio quartered
  • 2 heads endive halved
  • 2 tablespoons red wine vinegar
  • 1 15.5-ounce can cannellini beans rinsed and drained
  • 1/4 cup chopped cilantro

Instructions

  • Clean the calamari bodies, season with salt and pepper, and place on a paper towel-lined baking sheet. Pat dry thoroughly.
  • In a small skillet, heat the oil over low heat. Add the chile de arbol, garlic, pistachios and lemon, and cook for about 5 minutes, or until everything is toasted and the oil is infused with flavor. Remove from the heat. Use a slotted spoon to remove the lemon, pistachio, garlic and chiles and reserve. Pour the remaining oil into a large bowl.
  • Heat a grill or grill pan on high heat. Oil grill thoroughly. Add the calamari to the grill in batches. Grill until lightly charred and crispy on the edges. Transfer to a cutting board and repeat with the remaining calamari. Slice the calamari into ½-inch rings.
  • Drizzle the radicchio and endive with olive oil and season with salt and pepper. Add them to the hot grill and grill for 1 to 2 minutes per side or until lightly charred and wilted. Remove from the grill and place on a platter.
  • In the large bowl with the seasoned oil, whisk in the red wine vinegar and squeeze in the juice from the fried lemon. Add the reserved pistachio mixture and the cannellini beans to the bowl and toss to coat. Spread over the grilled lettuces already on the platter, top with the calamari, and sprinkle with cilantro.

Notes

Ensalada de Calamar, Achicoria y Endivias Asadas

Sardine Empanadas

Sardine Empanadas
Print Recipe
4.15 from 7 votes

Sardine Empanadas

Sardine Empanadas from Pati's Mexican Table, Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Snack
Cuisine: Mexican
Keyword: Empanadas, fish, pati's mexican table, sardines
Servings: 20 Empanadas
Author: Pati Jinich

Ingredients

  • 1 pound frozen puff pastry
  • 2 tablespoons vegetable oil
  • 1/2 cup white onion chopped
  • 2 cups white button mushrooms cleaned and diced 8 ounces
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup ripe Roma tomatoes chopped about 1/2 pound
  • 1/2 cup manzanilla olives stuffed with pimientos chopped
  • 1/4 cup pickled jalapeños chopped
  • 2 cans (3-4 ounces) of sardines in oil broken into chunks
  • 2 eggs separated
  • All-purpose flour for rolling out puff pastry

Instructions

  • Remove the puff pastry from the freezer and let it thaw on your countertop.
  • Heat the oil in a medium casserole or a sauté pan set over medium heat. Once hot, cook the onion for 3 to 4 minutes until it softens. Incorporate the mushrooms, sprinkle in the salt and pepper, and cook for another 5 to 6 minutes, until the juices come out and they begin to dry out, and the mushrooms start browning a bit. Add the tomatoes and cook for 6 to 7 minutes, until they start breaking down and becoming mushy and soft. Add the olives and jalapeños, mix well, and cook for another minute.
  • Remove from the heat, add the sardines, combine well and set aside.
  • Separate the egg whites from the egg yolks in two small bowls. Use a fork or a whisk to beat them separately.
  • Place the racks in the lower and upper thirds of the oven. Preheat the oven to 400 degrees Fahrenheit. Line a couple of baking sheets with parchment paper.
  • Lightly sprinkle flour on the countertop and rub some on the rolling pin. Roll out the puff pastry to thinner than 1/4-inch and use a 4-to-5-inch round mold to cut circles. Add a generous tablespoon of the sardine filling in the middle of each round. Brush a bit of the beaten egg white around the edges each round. Fold each one into a half moon shape and press the sides.
  • Using a fork, press the side of the empanada to help seal and decorate it. Brush the egg yolk on top of the empanadas and place them on the prepared baking sheets. Place the empanadas in the oven. Bake anywhere from 20 to 22 minutes, until the tops of the empanadas have puffed and are a shiny golden brown.

Notes

Empanadas de Sardina 

Pan Seared Halibut with Five Pepper Sauce

Pan Seared Halibut with Five Pepper Sauce
Print Recipe
4.72 from 7 votes

Pan Seared Halibut with Five Pepper Sauce

Pan Seared Halibut with Five Pepper Sauce from Pati's Mexican Table, Season 7,  Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Keyword: fish, halibut, peppers, red snapper, rockfish, white fish
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1 red onion halved and slivered
  • 1 yellow bell pepper stemmed, seeded, julienned
  • 1 red bell pepper stemmed, seeded, julienned
  • 1 green bell pepper stemmed, seeded, julienned
  • 1 chile manzano stemmed, seeded, julienned
  • 1 jalapeño sliced into rounds
  • 1 cup peanut oil plus more for searing the fish
  • 2 tablespoons toasted sesame oil
  • 1 cup white wine vinegar
  • 1/4 cup brown sugar or grated piloncillo
  • 1 cup fish chicken, or vegetable broth
  • 2 teaspoons kosher or sea salt plus more to season the fish
  • 2 tablespoons freshly squeezed lime juice
  • 6 6-oz halibut rockfish or red snapper fillets (or any mild white fish)
  • 1 cup fresh basil leaves thinly sliced, for garnish
  • Corn tortillas for serving

Instructions

  • To make the five pepper sauce: Place the red onion, bell peppers, chile manzano and jalapeño in a medium heatproof bowl and set aside. Heat the peanut oil and sesame oil in a saucepan set over medium heat for a couple minutes. Once hot, pour in the vinegar, stir, and cook for a minute. Add the sugar, stir, and cook until it completely dilutes. Add the broth and the salt, stir, and cook for another 3 to 4 minutes, until the liquid has reduced and thickened. Remove from the heat. Pour it over the vegetables while hot. Add the lime juice, taste for salt, stir and let sit while you cook the fish.
  • Heat a couple tablespoons of peanut oil in a nonstick skillet set over medium-high heat. Season the fish fillets with salt and pepper to taste. Sear the fish for 5 to 6 minutes per side, depending on the thickness of the fish, or until it can be flaked with a fork.
  • Transfer the fish to a platter and dress with the five pepper sauce. Serve with warmed corn tortillas.

Notes

Pescado con salsa picante, dulce y agria

Coconut Rice

Coconut Rice
Print Recipe
4.34 from 6 votes

Coconut Rice

Coconut Rice from Pati’s Mexican Table Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mexican
Keyword: coconut, pati's mexican table, rice
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups Mahatma® Rice jasmine white rice or extra long white rice
  • 1/2 cup white onion finely chopped
  • 3 garlic cloves finely chopped
  • 3 cups chicken broth
  • 1 cup cream of coconut
  • 1 teaspoon kosher or sea salt or to taste
  • Salted and toasted coconut flakes to garnish

Instructions

  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until it becomes milky white, crackles and feels heavier as you stir it, about 3 minutes. Make room in the center of the pan, add the onion and garlic and cook for 2 to 3 minutes, stirring and mixing with the rice, until the onion begins to soften.
  • Add the chicken broth, cream of coconut and salt and stir well. Raise the heat to high, bring to a rolling boil, stir, cover and reduce the heat to the lowest setting. Simmer 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not, but all the liquid has been absorbed, add 2 tablespoons of water, cover again, and cook for a couple more minutes.
  • Remove from the heat and let the rice rest, covered, for 5 minutes. Fluff the rice with a fork, garnish with salted and toasted coconut flakes, and serve.

Notes

Arroz con Coco

Jalapeño Garlic Cheesy Bread

Jalapeño and Garlic Cheesy Bread
Print Recipe
3.75 from 4 votes

Jalapeño Garlic Cheesy Bread

Jalapeño Garlic Cheesy Bread from Pati’s Mexican Table Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: garlic bread, jalapeno, pati's mexican table
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 1 baguette
  • 4 tablespoons butter softened
  • 1 jalapeño seeded and minced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1 cup crumbled cojita cheese
  • 1 cup Oaxaca cheese shredded
  • 1 cup muenster cheese shredded

Instructions

  • Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil.
  • Cut slits three-quarters of the way through a baguette about 1-inch apart, making sure not to cut all the way through the baguette.
  • In a bowl, mix together the butter, jalapeno, garlic and salt. In a separate bowl, mix together the cheeses. Spread a little of the butter mixture into each of the slits, and press the cheese mixture into the slits, using all the cheese and butter and filling all the slits.
  • Put the baguette onto the baking sheet lined with foil and place in the oven. Bake for 10 to 15 minutes, or until the cheese is bubbling and the baguette is golden brown.

Notes

Pan de Ajo con Jalapeños y Queso

Veggie Loaded Mexican Lasagna

Veggie Loaded Mexican Lasagna
Print Recipe
4.86 from 7 votes

Veggie Loaded Mexican Lasagna

Veggie Loaded Mexican Lasagna recipe from Pati's Mexican Table Season 7, Episode 9 "The Godmother of Cabo Cuisine"
Prep Time45 mins
Cook Time1 hr 10 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: Italian, Mexican
Keyword: Corn, Lasagna, Mushroom, Poblano, Spinach, Vegetable, Vegetarian, Zucchini
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

For the Spinach and Mushroom filling:

  • 1 pound baby spinach
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 leek halved, rinsed, thinly sliced (about 2 cups)
  • 14-16 scallions white and light green parts thinly sliced (about 1 ½ cups)
  • 2 garlic cloves peeled and finely chopped or pressed
  • 8 ounces mushrooms cleaned and sliced
  • 2 teaspoons kosher or sea salt or to taste
  • Freshly ground black pepper
  • 2 eggs lightly beaten
  • 2 cups requesón or ricotta cheese

For the Zucchini, Poblano and Corn filling:

  • 2 zucchinis (about 1 pound) diagonally and thinly sliced to about 1/8”
  • 1 1/2 teaspoons kosher or sea salt or to taste, divided
  • Freshly ground black pepper to taste
  • 4 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 1 1/2 large white onions halved, slivered
  • 4 poblano peppers roasted, sweated, cleaned, peeled and cut into julienne or slices
  • 1 ear of corn kernels shaved off (about 1 cup)

For the Salsa Roja (makes about 4 cups):

  • 2 pounds ripe tomatoes
  • 2 garlic cloves
  • 1 serrano or jalapeño chile more to taste
  • 1 1-inch thick slice of a large white onion (about 2 ounces), peeled
  • 1 teaspoon kosher or sea salt or to taste
  • 3 tablespoons tomato paste
  • 1 tablespoon vegetable oil
  • 1 cup chicken or vegetable broth

To assemble the Lasagna:

  • 2 tablespoons unsalted butter for greasing baking dish
  • 1 pound lasagna noodles
  • 2 cups grated Oaxaca or mozzarella cheese
  • 1 cup (8 ounces) grated Cotija cheese or Parmesano Reggiano

Instructions

To make the spinach and mushroom filling:

  • Bring salted water to boil in a medium saucepan. Once it is boiling, add the spinach and cook just for a minute, until it completely wilts. Drain and squeeze out as much water as possible with cheesecloth, a clean kitchen towel, or a wooden spoon. When cool enough to handle, coarsely chop and set aside.
  • Heat the olive oil and butter in a large skillet over medium heat, add the leek and scallions and cook for 4 to 5 minutes, until softened. Add the garlic, stir, and cook for a minute, until fragrant. Raise the heat to medium high, wait a minute, and add the sliced mushrooms. Sprinkle in a teaspoon salt and black pepper, let them brown for a minute or two, and continue to cook until they let out their juices and begin to brown again, 4 to 5 minutes more. Once their juices have almost evaporated, add the chopped spinach, mix well, and continue cooking for another 4 to 5 minutes, until all the spinach juices evaporate. Turn off the heat, set aside, and let cool to room temperature.
  • In a small bowl, beat the eggs, add the requeson or ricotta cheese, the remaining teaspoon salt, and mix well. Combine with the spinach and mushroom mixture and set aside.

To make the zucchini, poblano and corn filling:

  • Heat 2 tablespoons of olive oil in a large nonstick skillet set over medium-high heat and season the zucchini slices with about ½ teaspoon salt and pepper to taste. Once the oil is hot, working in batches, brown the zucchini slices for a minute or so per side and transfer to a platter covered with paper towels. Set aside when you are done.
  • Reduce the heat to medium, add 2 more tablespoons of olive oil and the butter. Once the butter has melted, stir in the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 7 to 8 minutes, until they have completely wilted and have browned around the edges. Add the poblano pepper strips and 1 teaspoon salt, stir, and continue to cook for another couple minutes. Make room in the middle of the pan, add the corn kernels and cook for a couple minutes, stirring to combine with the rest of the mix. Remove from the heat and taste for salt, adding more if need be. Set aside.

To make the salsa roja:

  • Place the tomatoes, garlic and chiles in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 10 minutes, until the tomatoes are cooked and mushy. Place the tomatoes, garlic and chiles into a blender, along with the onion and salt and process until completely smooth.
  • Heat the oil in medium saucepan set over medium heat. Once the oil is hot, pour in the pureed tomato mixture, cover partially with a lid and simmer for 5 minutes, stirring here and there. Add the tomato paste and mix well. Pour in the chicken broth, stir, and cook for another 5 minutes, until well seasoned and thickened. Set aside.

To assemble the lasagna:

  • Generously butter a 9”x13” baking dish. Bring salted water to a boil in a large pot. Cook the lasagna noodles per package instructions, or for 8 to 9 minutes, stirring them as they cook so they won’t stick. Drain and immediately lay them out them on an oiled baking sheet.
  • Set a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
  • Spread about 1/2 cup tomato sauce onto the bottom of the buttered baking dish. Place a layer of cooked lasagna noodles over the sauce, draping them so they coat the entire surface. Spread half the spinach and mushroom filling over the noodles.
  • Place a second layer of cooked lasagna noodles. Top with half of the poblano and corn mixture and half of the zucchini slices. Cover with about a cup of the salsa roja.
  • Place a third layer of cooked lasagna noodles. Top with the other half of the spinach and mushroom filling.
  • Place a fourth layer of cooked lasagna noodles. Add the remaining half of the poblano and corn mixture, the rest of the zucchini slices, and about a cup of the salsa roja.
  • Place fifth layer of cooked lasagna noodles and cover with the remaining cup of tomato sauce. Add the grated Oaxaca or mozzarella cheese, and top with the Cotija cheese or parmesano reggiano.
  • Cover the baking dish loosely with aluminum foil, making sure it is tight all around the edges, but that there is a lot of space over the cheese - like a tent or bubble - so the aluminum is not very close to the cheese on top.
  • Place baking dish on a baking sheet and put into the oven. Bake for 40 minutes, then carefully remove the aluminum foil and return to the oven for another 25 to 30 minutes. The top should have melted, browned and begun to crisp along the edges. Remove from the oven and let the lasagna sit for 10 minutes before cutting into it.

Notes

Lasagna de Verduras a la Mexicana

Bibb Lettuce Salad with Grilled Shrimp

Bibb Lettuce Salad with Grilled Shrimp
Print Recipe
4.84 from 6 votes

Bibb Lettuce Salad with Grilled Shrimp

Bibb Lettuce Salad with Grilled Shrimp from Pati's Mexican Table, Season 7, Episode 9 "The Godmother of Cabo Cuisine"
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: Mexican
Keyword: cashew, Edith Jimenez, jalapeno, lettuce, pati's mexican table, salad, Shrimp
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

Vinaigrette:

  • 1 cup chopped red onion
  • 1/2 cup chopped shallot
  • 2 tablespoons finely chopped fresh ginger
  • 1 jalapeño stemmed and finely chopped
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 1/4 teaspoon salt divided, plus more to season shrimp
  • 1/3 cup red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon honey

Salad:

  • Freshly ground black pepper to taste
  • 1 pound large shrimp shelled
  • 3 heads Boston Bibb lettuce
  • 2/3 cup roasted cashews coarsely chopped

Instructions

To make the vinaigrette:

  • Preheat oven to 450 degrees Fahrenheit.
  • Place the red onion, shallot, ginger and jalapeños in a small baking sheet. Cover with the olive and vegetable oils and sprinkle on 1 teaspoon salt. Place in the oven and roast for 10 minutes. Remove from the oven and be sure to reserve the oil from the baking sheet.
  • In a small bowl, whisk the red wine vinegar with the Dijon, honey, black pepper and remaining 1/4 teaspoon salt. Continue whisking well as you drizzle in the oil from the roasted red onion mix. Incorporate all the roasted red onion, shallots, ginger and chile, mix well, taste for salt and add more if need be.

To make the salad:

  • Preheat your grill, or a grill pan, on medium-high heat. Brush with olive oil. Season the shrimp with salt and freshly ground black pepper. Grill for a 2-3 minutes per side, until cooked through.
  • Cut the lettuce heads into 4 quarters and place them on a serving platter. Dress with the vinaigrette and top with the grilled shrimp and cashews.

Notes

Ensalada con Camarones Asados

Almond, Guajillo and Garlic Flounder

Almond, Guajillo and Garlic Flounder
Print Recipe
4.67 from 3 votes

Almond, Guajillo and Garlic Flounder

Almond, Guajillo and Garlic Flounder, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: Mexican
Keyword: almond, fish, flounder, Guajillo, pati's mexican table, Recipe, seafood, sole
Servings: 4 Servings
Author: Pati Jinich

Ingredients

  • 1 pound flounder or sole fish fillets
  • 1/2 teaspoon kosher or sea salt
  • Freshly Ground black pepper to taste
  • 3 tablespoons unsalted butter divided
  • 3 tablespoons vegetable oil divided
  • 15 garlic cloves peeled and sliced
  • 2 chiles guajillo stemmed, seeded, thinly sliced
  • 1/3 cup slivered almonds
  • 2 limes halved

Instructions

  • Season the fish fillets with the salt and pepper.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick skillet set over medium-high heat. Once the butter melts and bubbles, add the fish fillets in a single layer, without overcrowding the pan (you can also cook them in two batches).
  • Sear for 1 to 2 minutes per side. Before flipping, run a metal spatula under the fish to make sure there is a layer of butter and oil beneath the fish to make it easier to turn. Flip and cook for 1 or 2 minutes on the other side, until the fish is cooked though and can be flaked with a fork.
  • Place the cooked fish on a serving platter.
  • Add the remaining 1 tablespoon butter and 1 tablespoon oil to skillet, scrape the bottom of the pan well. Add the garlic and chiles guajillo, stir, and cook for half a minute before adding the slivered almonds. Stir as it all browns and crisps, no more than a minute. Scrape over the fish. Serve with halved limes and insist that your guests squeeze lime juice over the fish before they eat it.

Notes

Pescado al ajillo con almendras y guajillo 

Chocolate Custards

Jericalla Chocolate Custards
Print Recipe
3.63 from 8 votes

Chocolate Custards

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

Ingredients

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

Instructions

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

Notes

Jericalla de Chocolate

Blackberry, Mint and Lime Coulis

Blackberry, Mint and Lime Coulis
Print Recipe
4.5 from 4 votes

Blackberry, Mint and Lime Coulis

Blackberry, Mint and Lime Coulis, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Cook Time5 mins
Course: Dessert
Cuisine: Mexican
Keyword: blackberry, coulis, Dessert, lime, mint, pati's mexican table, sauce
Servings: 1 cup, approximately
Author: Pati Jinich

Ingredients

  • 2 cups blackberries, rinsed and drained
  • 2 tablespoons granulated sugar or to taste
  • 2 tablespoons (about 16 large leaves) coarsely chopped mint leaves plus more for garnish
  • 1 teaspoon freshly squeezed lime juice or to taste

Instructions

  • Place the blackberries, sugar, and mint in a blender and puree until smooth. Pass the mixture through a fine strainer set over a bowl. Stir in the lime juice. Cover and refrigerate until ready to use.

Notes

Salsita de Zarzamora con Menta y Limón

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