Chihuahua

Colorado Chile Short Rib Volcanes

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

Colorado Chile Short Rib Volcanes

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

Ingredients

Instructions

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

Notes

Volcanes de Costillas en Chile Colorado

Jalapeño and Chile de Árbol Guacamole

Posted on by Pati Jinich
Jalapeño and Chile de Árbol Guacamole
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5 from 1 vote

Jalapeño and Chile de Árbol Guacamole

Jalapeño and Chile de Árbol Guacamole recipe from Pati’s Mexican Table Season 13, Episode 5 “Cowboy Life”
Cook Time0 minutes
Course: Antojos, Dip, Snack
Cuisine: Mexican
Keyword: chile de arbol, guacamole, jalapeno
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 dried chile de árbol stemmed
  • 1 slice white onion (about 1 ounce) finely chopped
  • 1 jalapeño chile stemmed and finely chopped, with or without seeds
  • ¼ cup finely chopped cilantro leaves and upper stems
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 3 ripe avocados halved, pitted, meat scooped out, and diced
  • 1 plum tomato cored, seeded and finely diced

Instructions

  • Toast the chile de árbol on a preheated comal or skillet over medium heat for a couple minutes, until slightly darker and fragrant. Remove from the heat and finely chop.
  • Mix and mash the chile de árbol, onion, jalapeño, cilantro, lime juice, and salt in a molcajete or a bowl, until juicy but still coarse. Add the avocado and mash to your desired texture. Add the tomato and mix well. Taste for salt and add more, if desired. Serve immediately.

Notes

Guacamole de Jalapeño y Chile de Árbol

Colorado Chile Short Ribs

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

Colorado Chile Short Ribs

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

Ingredients

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

Instructions

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

Notes

Costillitas con Chile Colorado

Pumpkin Apple Empanadas

Posted on by Pati Jinich
Pumpkin Apple Empanadas
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5 from 5 votes

Pumpkin Apple Empanadas

Pumpkin Apple Empanadas recipe from Pati’s Mexican Table Season 13, Episode 4 “Revolutionary Bites”
Cook Time1 hour
Course: Dessert
Cuisine: Mexican
Keyword: apple, Empanadas, pumpkin
Servings: 44 empanadas approximately
Author: Pati Jinich

Ingredients

Pumpkin Apple Filling:

  • 2 piloncillo cones (16 ounces) or 2 cups brown sugar
  • 1 cup water
  • Juice of an orange (about ½ cup)
  • 1 2-inch piece of canela or true cinnamon stick
  • 2 whole cloves stems discarded
  • 1½ pounds (3 to 4) Granny Smith apples peeled and cut into small dice
  • Juice of 2 limes (about ¼ cup)
  • 1 teaspoon vanilla extract
  • 1 15oz. can pumpkin puree or see note to make your own
  • ½ cup finely chopped pecans

Empanada Dough:

  • 2.2 pounds (about 8 cups) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 cups vegetable shortening or lard
  • 1 cup sugar
  • 1½ cups whole milk
  • 3 large eggs divided

Instructions

To make the pumpkin apple filling:

  • Place the piloncillo cones, 1 cup water, orange juice and cinnamon in a medium saucepan over medium heat. Once it starts to simmer, reduce to medium-low heat, cover and let the piloncillo completely melt, about 8-10 minutes. Add the clove berries, mashing with your fingers as you do, along with the apples and lime juice, and stir. Raise heat to medium and simmer uncovered for 20 minutes, stirring occasionally, until the syrup has thickened and the apples have gained an amber color.
  • Add the vanilla and pumpkin puree, stir, cover partially (as the mixture will get jumpy), reduce to medium-low, and continue cooking for another 10-12 minutes, stirring occasionally. The mixture will look like a soft puree with apple chunks. Set aside and let cool uncovered. As it cools, it will thicken a bit more.

To make the empanada dough:

  • In a large mixing bowl, combine the flour, baking powder and salt. Add the shortening and break it apart with your fingers, combining it with the flour, until it feels like a fine coarse meal. Add the sugar and mix again. Add the milk and one of the eggs, lightly beaten, incorporating as you knead for a couple minutes, until you get a homogeneous dough. Set aside.
  • Preheat the oven to 350°F with racks in the upper and lower thirds. Line two baking sheets with parchment paper. In a small bowl, beat the remaining 2 eggs to use for sealing the empanadas and the egg wash.
  • Cut the dough into quarters. On a lightly floured surface with a floured rolling pin, roll out a quarter of the dough at time to under ¼-inch thick. Then cut out circles of about 4½-inches in diameter.
  • One by one, add a tablespoon of apple filling and a ½ teaspoon of chopped pecans. Brush around the edges of the dough circles with the beaten egg. Close the empanadas, encasing the filling and sealing the edges with your fingers, and then seal the deal by pinching with a fork. Place the formed empanadas on the prepared baking sheets. Repeat with the rest of the dough and the filling; you can gather scraps of dough together and reuse. You will need to bake in two batches.
  • Brush the tops of the empanadas with egg wash, then place in the oven. Bake for 23-24 minutes, until lightly golden on top and a bit more browned on the bottom.
  • You can eat empanadas hot or at room temperature. They will keep for 5 days in a tightly sealed container.

Note:

  • If you want to make your own pumpkin puree, halve a 2½ – 3 pound pumpkin and remove the seeds and strings. Place the pumpkin halves skin side up on a small baking sheet. Roast in a 375°F oven 45-60 minutes until completely cooked, lightly golden brown and fork tender. Once cool enough to handle, scoop the flesh into a bowl. While still hot or warm, completely mash with a fork or potato masher until it’s as smooth as you can get it.

Notes

Empanadas de Calabaza y Manzana

Egg Scramble with Greens, Chiles, Scallions and Tomato

Posted on by Pati Jinich
Egg Scramble with Greens, Chiles, Scallions and Tomato
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5 from 2 votes

Egg Scramble with Greens, Chiles, Scallions and Tomato

Egg Scramble with Greens, Chiles, Scallions and Tomato recipe from Pati’s Mexican Table Season 13, Episode 9 “Hidden Guachochi”
Cook Time15 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: chile, Eggs, Tomato
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound quelite leaves and tender part of stems such as purslane, amaranth leaves, chepil or chipilín, romeritos, chaya, or huauzontle, or can substitute for tender watercress or baby spinach (it can also be a combination)
  • 3 tablespoons vegetable oil
  • 1 fresh chile verde such as chilaca, Anaheim, California, New Mexico or Hatch, stemmed, seeded and finely chopped
  • 1 jalapeño stemmed and finely chopped
  • 8 scallions white and light green parts thinly sliced
  • ½ pound ripe plum tomatoes cored and finely chopped
  • 1 teaspoon kosher or coarse sea salt divided
  • ½ teaspoon coarsely ground black pepper divided
  • 8 large eggs
  • Chopped chives for garnish
  • Warm corn or flour tortillas
  • Ripe avocado slices

Instructions

  • Bring water to a boil in a large pot. Add the quelites or greens, press down into the water and cook for just a minute. Pour into a large colander and completely drain.
  • Heat the oil in a large skillet set over medium heat. Once hot, add the chiles verdes, jalapeño, and scallions, and cook for 3-4 minutes until softened. Add the tomatoes and continue cooking until they become a bit pasty and darken in color, about 4 minutes.
  • Meanwhile, press the greens with the back of a wooden spoon to press out excess liquid. Transfer to a chopping board and chop. Add the greens to the chile verde mix, along with ½ teaspoon of the salt and ¼ teaspoon of the black pepper and stir. Cook for about 3 minutes, until the mixture is not wet anymore.
  • Lightly beat the eggs in a bowl and season with the remaining ½ teaspoon salt and ¼ teaspoon black pepper. Pour the eggs into the skillet with the greens and scramble until the eggs are set and tender, about 3-5 minutes depending on how you like your eggs. Garnish with the chives.
  • Serve with warm corn or flour tortillas and ripe avocado slices.

Notes

Huevo con Quelites, Chiles, Cebollitas y Jitomate

Chile Verde Stacked Enchiladas with Eggs

Posted on by Pati Jinich
Chile Verde Stacked Enchiladas with Egg
Print Recipe
5 from 3 votes

Chile Verde Stacked Enchiladas with Eggs

Chile Verde Stacked Enchiladas with Eggs recipe from Pati’s Mexican Table Season 13, Episode 4 “Revolutionary Bites”
Cook Time20 minutes
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: cheese, chile verde, enchiladas
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons vegetable oil plus more for frying tortillas
  • 1 tablespoon unsalted butter
  • 3/4 of a white onion halved and slivered (about 2 cups), plus more chopped for assembling the enchiladas
  • 2 garlic cloves thinly sliced
  • 1 tablespoon all-purpose flour
  • 2 pounds fresh green chiles such as chilaca, California, Anaheim, New Mexico, or poblano roasted, sweated, peeled, seeded, and cut into 2-x-½-inch strips
  • 1 teaspoon kosher or coarse sea salt
  • 1½ teaspoons dried marjoram or 3 tablespoons fresh
  • 2 cups chicken or vegetable broth
  • 12 corn tortillas
  • 8 Eggland’s Best eggs
  • 6 ounces (1½ cups) shredded Mennonite, Chihuahua, or Monterey Jack cheese
  • 2 tablespoons chopped fresh chives for garnish

Instructions

  • Heat the oil and butter in a large saucepan over medium heat. Add the slivered onion and cook, stirring occasionally, for 3-4 minutes until softened. Add the garlic, cook for another couple minutes, until the onion is completely wilted and the garlic has changed color. Stir in the flour, mix, and cook for another minute, until it smells a bit toasty. Add the chile strips, salt and marjoram, and cook for 3-4 minutes until moist but not wet. Stir in the broth, bring to a simmer and cook 5-6 minutes more. Remove from heat.
  • Transfer the chile mixture to a blender and puree until completely smooth. Return the chile verde sauce to the same saucepan and keep warm over low heat.
  • Heat ¼-inch oil in a large skillet over medium heat. Once hot, quick fry the tortillas, one at a time, 20-30 seconds per side, until lightly browned. The oil should be bubbling around the tortillas. Place on a paper towel covered plate to drain. Alternatively, you can heat the tortillas on a preheated comal or skillet set over medium heat.
  • Separately, cook two sunny side up eggs per person to desired doneness.
  • One by one, dip a tortilla in the chile verde sauce and place on a plate. Top with 2 tablespoons cheese and 1 tablespoon onion. Follow with the next tortilla and repeat a couple more times to make a stack with layers of cheese and onion in between. Top with more sauce, two eggs, and garnish with cheese, onions and chives.

Notes

Enchiladas Montadas de Chile Verde con Huevos

Bride’s Fingers Cookies

Posted on by Pati Jinich

Bride’s Fingers Cookies
Print Recipe
4.25 from 4 votes

Bride’s Fingers Cookies

Bride’s Fingers Cookies (Dedos de Novia) recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors”
Cook Time11 minutes
Course: Dessert
Cuisine: Mexican
Keyword: butter, confectioners’ sugar, cookies, Eggs
Servings: 70 cookies
Author: Pati Jinich

Ingredients

  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • 8 tablespoons vegetable shortening
  • 1 cup (about 4 ounces) confectioners’ sugar plus more for coating the cookies
  • 2 Eggland’s Best eggs yolks only
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher or coarse sea salt

Instructions

  • Beat the butter, vegetable shortening, and confectioners’ sugar in a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer. Start on low speed, so the sugar doesn’t fly out of the bowl, and increase to medium-low and continue beating about a minute or two, until soft and creamy. Add the egg yolks and vanilla extract and continue beating until incorporated, about another minute. Reduce speed to low and add the flour, baking powder, and salt. Continue to mix until all the ingredients are incorporated, another minute. Wrap the dough in plastic wrap and refrigerate for at least 2 hours. (You can make the dough up to 2 days ahead.)
  • When you’re ready to bake, preheat the oven to 350°F with a rack set in the middle. Line two baking sheets with parchment paper.
  • Cut the dough in half leaving one half in the refrigerator. Gently flatten the dough and place between two sheets of parchment, wax paper, or plastic wrap. Using a rolling pin, roll out to about ½-inch thick (any thinner and the cookies will be too fragile to work with), aiming for a rectangular shape. Using a sharp knife or a bench scraper, cut the dough into rectangles of about ½-inch wide by 2-inches long. Using a dinner knife, carve two shallow lines down the length of each cookie.
  • Transfer the cookies to the baking sheets, placing them an inch apart and bake for 11-13 minutes, until lightly golden on the sides and bottoms. While the first batch bakes, you can roll out and shape the remaining dough, then bake. Cool on racks.
  • When the cookies are cool enough to handle, gently dredge them in a bowl of confectioners’ sugar. Store at room temperature in an airtight container.

Notes

Dedos de Novia

Chihuahua-Style Barbacoa

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

Chihuahua-Style Barbacoa

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

Ingredients

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

For serving:

Instructions

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

Note:

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

Notes

Barbacoa Chihuahuense

Chile de Árbol Mixed Salsa

Posted on by Pati Jinich

Chile de Árbol Mixed Salsa
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4.75 from 4 votes

Chile de Árbol Mixed Salsa

Chile de Árbol Mixed Salsa (Salsa Mixta) recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors”
Cook Time10 minutes
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, tomatillos, Tomato
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • ½ pound tomatillos husked and rinsed
  • ½ pound ripe plum tomatoes
  • 10 to 12 dried chiles de árbol or to taste, stemmed (with seeds)
  • 3 garlic cloves peeled
  • ¾ teaspoon kosher or coarse sea salt or to taste

Instructions

  • Place the tomatillos, tomatoes, chiles de árbol, and garlic cloves in a medium saucepan. Cover with water and bring to a boil. Reduce the heat to medium and cook for about 10 minutes, until the tomatillos and tomatoes are soft, cooked, and their skins are just starting to peel, and the chiles have rehydrated.
  • Using a slotted spoon, transfer the ingredients to a blender, add the salt, and pulse until fairly smooth but the tomatillo seeds are still visible. The salsa will keep, covered, in the refrigerator for 5 days.

Notes

Salsa Mixta de Chile de Árbol

Jalapeño Salsa Verde with Cumin

Posted on by Pati Jinich
Jalapeño Salsa Verde with Cumin
Print Recipe
5 from 1 vote

Jalapeño Salsa Verde with Cumin

Jalapeño Salsa Verde with Cumin recipe from Pati’s Mexican Table Season 13, Episode 3 “Symphony of Flavors”
Cook Time10 minutes
Course: Salsa
Cuisine: Mexican
Keyword: jalapeno, tomatillos
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 3 to 4 jalapeños to taste
  • 3 garlic cloves unpeeled
  • ¼ teaspoon cumin seeds
  • ¼ teaspoon dried oregano
  • ¾ teaspoon kosher or coarse sea salt or to taste
  • ½ cup coarsely chopped cilantro leaves and tender upper stems

Instructions

  • Preheat the broiler with a rack 2-3 inches from it. Place the tomatillos, jalapeños, and garlic cloves on a baking sheet. Broil for about 10-15 minutes, flipping halfway through, until the tomatillos are charred and mushy. Alternatively, you can char them on a preheated comal, griddle, or skillet preheated over medium heat, but it will take a few minutes more.
  • When cool enough to handle, peel the garlic cloves and remove the stems from the jalapeños. Drop the tomatillos, garlic and 1 or 2 jalapeños into a blender.
  • Set a small skillet, griddle, or comal over medium-low heat. Once it’s hot, toast the cumin seeds and oregano for less than a minute, stirring constantly until fragrant and browned; don’t let them burn. Scrape into the blender, along with the salt. Pulse until fairly smooth but you can still see the tomatillo seeds. Taste and add the remaining jalapeños as desired.
  • Pour into a bowl. Stir in the cilantro and serve. The salsa will keep for up to 5 days, covered, in the refrigerator.

Notes

Salsa Verde de Jalapeño con Comino

Fire-Roasted Tomato Cracked Corn and Cheese

Posted on by Pati Jinich
Fire-Roasted Tomato Cracked Corn and Cheese
Print Recipe
4.75 from 4 votes

Fire-Roasted Tomato Cracked Corn and Cheese

Fire-Roasted Tomato Cracked Corn and Cheese (Chacales) recipe from Pati’s Mexican Table Season 13, Episode 2 “Canyon Cuisine”
Cook Time1 hour
Course: Main Course, Soup
Cuisine: Mexican
Keyword: cheese, Corn, Tomato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound dried golden or white cracked hominy corn maiz trillado amarillo o blanco
  • 10 cups water
  • 1 white onion halved, divided
  • 3 unpeeled garlic cloves plus 1 peeled
  • 1¾ teaspoons kosher or coarse sea salt divided, plus more to taste
  • 1½ pounds ripe plum tomatoes
  • 2 tablespoons vegetable oil or lard
  • 1 cup chicken or vegetable broth or water, optional
  • ½ pound (about 2 cups) diced Mennonite or Chihuahua cheese or Asadero, quesadilla, Monterey Jack or Muenster cheese, or more to taste
  • ½ cup chopped cilantro leaves and upper stems
  • Crushed chiltepin chiles to taste, optional

Instructions

  • Rinse the cracked corn thoroughly under warm water. Drain.
  • In a large soup or stock pot, bring the 10 cups water to a boil over high heat, along with half of the onion, the peeled garlic clove and 1 teaspoon of the salt. Then stir in the cracked corn, and once it returns to a boil, reduce heat to medium, cover partially and let simmer for 30-35 minutes, until the corn has softened but still has a toothy bite. Discard the onion and garlic and set aside.
  • Meanwhile, quarter the remaining onion half and place it on a baking sheet along with the tomatoes and unpeeled garlic cloves. Place under the broiler for about 10 to 12 minutes, flipping in between, until the ingredients are charred and the tomatoes are juicy and wrinkled. Alternatively, you can char them on a comal or skillet over medium heat, flipping frequently.
  • Once cool enough to handle, peel and finely chop the garlic, and chop the onion and tomatoes without discarding any juices, skin or seeds.
  • In a large pot or casserole, heat the oil over medium heat. Once hot, add the chopped garlic, onion, and tomatoes and cook for about 5 minutes, stirring occasionally. Incorporate the cooked cracked corn and its broth, along with the cup broth if adding, and the remaining ¾ teaspoon salt. Stir and let cook for another 7-8 minutes. Serve in bowls with diced cheese, top with fresh cilantro, and sprinkled on crushed chiltepin if desired.

Notes

Chacales con Jitomate Rostizado y Queso

Red Gorditas with Creamy Chipotle Chicken

Posted on by Pati Jinich
Red Gorditas
Print Recipe
4.67 from 3 votes

Red Gorditas with Creamy Chipotle Chicken

Red Gorditas with Creamy Chipotle Chicken recipe from Pati’s Mexican Table Season 13, Episode 2 “Canyon Cuisine”
Cook Time30 minutes
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: chicken, Chipotle, gorditas, masa
Servings: 10 gorditas
Author: Pati Jinich

Ingredients

  • 2 cups masa harina
  • 1 tablespoon ground dried colorado chile or guajillo, New Mexico or Hatch chile
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 1/2 cups hot water plus 2 tablespoons
  • 1 tablespoon vegetable oil or vegetable shortening or lard
  • 1 batch Creamy Chipotle Chicken or filling of your choice, warmed up
  • Shredded lettuce to garnish
  • Ripe avocado slices to garnish
  • Crumbled queso fresco to garnish

Instructions

  • In a medium bowl, combine the masa harina, ground chile and salt. Add the water and knead until completely incorporated and smooth, about 2 to 3 minutes. Add the vegetable oil and knead until thoroughly combined. It should be as soft as playdough and hold its shape when rolled into a ball. Cover with a wet kitchen towel and let rest for at least 20 to 30 minutes to fully hydrate.
  • Preheat a comal, cast iron, or nonstick skillet over medium-low heat. Line your tortilla press with a couple pieces of plastic cut into rounds (produce bags from the grocery store are perfect for this). Place a small bowl of water next to you. Divide the masa into 10 pieces, keeping it in the bowl and covered. One by one, roll each piece of masa into a ball of about 2¼ inches, using the water to moisten your hands as needed.
  • Open the tortilla press, set a piece of plastic on the base, place a ball of mass on top in the center, and cover with the second piece of plastic. Gently press down, one or two times, until you get a very chubby tortilla of about ¼ to ⅓ inch thick and about 4 to 4¼ inches around. Alternatively, you may shape the gorditas with your hands.
  • Transfer the gordita to the preheated comal and let it cook, without moving it, for about 5-6 minutes on the first side, until the bottom half seems cooked and has changed in color slightly and started to freckle. Flip and cook another 5-6 minutes, until the second side begins to freckle and brown. Flip again and cook another 2 minutes per side until they are ready, taking care not to burn the outside. You know they’ve cooked when they seem to want to puff if you press them with your fingers.
  • Remove from the comal. Holding with a kitchen towel, if need be, run a small sharp knife through the gordita about ⅔ of the way, without cutting all the way through, to create a pocket. You may want to wet the knife to help slice through, as the masa may still be doughy in some areas.
  • Wrap the gorditas in a clean kitchen towel, or place in a tortilla holder, as you move along to keep warm. Once ready, fill the gorditas with the Creamy Chipotle Chicken, or your preferred filling, and place back on the comal for a minute to completely heat through. Then garnish with shredded lettuce, avocado slices and crumbled queso fresco.
  • Note: To make your own chile powder: Remove the stems and seeds from 2 ounces dried colorado, guajillo, New Mexico or Hatch chiles. On a preheated comal or skillet, set over medium heat, toast the chiles for about 1-2 minutes, flipping as they toast and brown, being careful not to let them burn. Remove from the heat once they are fragrant, browned and toasted, and their fumes have released. When cool enough to handle, process in a spice or coffee grinder, or small food processor, until finely ground. This will make ¼ cup or about 4 tablespoons.

Notes

Gorditas Rojas con Pollo Enchipotlado

Creamy Chipotle Chicken

Posted on by Pati Jinich
Creamy Chipotle Chicken
Print Recipe
5 from 1 vote

Creamy Chipotle Chicken

Creamy Chipotle Chicken recipe from Pati’s Mexican Table Season 13, Episode 2 “Canyon Cuisine”
Cook Time45 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, Chipotle
Servings: 5 to 6 cups
Author: Pati Jinich

Ingredients

  • 1½ pounds boneless skinless chicken breasts
  • 1 white onion halved, half left whole, half thinly sliced
  • 2 garlic cloves peeled
  • 2 bay leaves
  • 1¼ teaspoons kosher or coarse sea salt divided
  • 3 cups water
  • 1 pound ripe plum tomatoes
  • 3 to 4 chipotle chiles in adobo sauce seeded, plus 3 to 4 tablespoons of the adobo sauce
  • ½ teaspoon coarsely ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • 1 cup Mexican crema crème fraîche, or heavy cream
  • 1 batch Red Gorditas if serving in gorditas

Instructions

  • Put the chicken breasts, whole onion half, garlic cloves, bay leaves, 1 teaspoon of the salt, and 3 cups water in a medium saucepan. Bring to a boil, then reduce heat to medium-low, cover, and cook for 10 minutes.
  • Add the tomatoes, cover again, and cook for 10 minutes more, until the tomatoes are completely cooked, mushy and the skins start to break apart. Remove the chicken breasts and transfer to a bowl.
  • With a slotted spoon, transfer the tomatoes, garlic, onion, bay leaves and ½ cup of the cooking liquid (that the chicken cooked in) to a blender. Add the chipotle chiles and the adobo sauce, the remaining ¼ teaspoon salt, and the pepper, and puree until smooth. Set aside.
  • Once the chicken has cooled enough to handle, finely shred with your hands or two forks. You should have about 5-6 cups.
  • Heat the oil and butter in a large skillet or casserole over medium-high heat. Once the butter has melted, add the sliced onion and cook for 3 to 4 minutes, until softened. Stir in the chicken and pureed tomato mixture, mix well, reduce the heat to medium and simmer for 10 minutes, until it darkens and thickens. Reduce the heat to low and slowly stir in the cream. Once incorporated, increase heat to medium-low and continue cooking for another 10 minutes, stirring occasionally. The sauce will have thickened further.
  • Remove from heat and serve as a filling for Red Gorditas, tacos, tortas, or eat as is with a side of rice, or beans, or both.

Notes

Pollo Enchipotlado

Episode 1301: Swinging Spirits

In Ciudad Juárez, Pati joins in with a group of Pachuco dancers, who are passionately preserving this distinctive Prohibition-era culture’s traditions. Together they head to the iconic Kentucky Bar, rumored to be the birthplace of the margarita. Later, she savors an icon of Juárez’s food scene, the burrito, at Burritos El Compa where the Olivares are keeping their family legacy alive.

Full Episode

Skirt Steak Nachos

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

Skirt Steak Nachos

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

Ingredients

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

Instructions

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

Notes

Nachos con Carne Asada

Shredded Beef and Egg Burritos

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

Shredded Beef and Egg Burritos

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

Ingredients

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

Instructions

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

Notes

Burrito de Deshebrada con Huevo

Chihuahua-Style Potato Soup

Posted on by Pati Jinich
Chihuahua-Style Potato Soup
Print Recipe
4.17 from 6 votes

Chihuahua-Style Potato Soup

Chihuahua-Style Potato Soup (Caldo de Papa) recipe from Pati’s Mexican Table Season 13, Episode 8 “Chihuahua’s Cheesiest Cheese”
Cook Time45 minutes
Course: Soup
Cuisine: Mexican
Keyword: cheese, chile verde, Potato
Servings: 5 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound fresh chiles verdes such as chilaca, Anaheim, California, New Mexico or Hatch
  • 1 pound ripe plum tomatoes
  • 2 garlic cloves peeled
  • 1 dried morita or chipotle chile stemmed and seeded
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or coarse sea salt
  • ½ teaspoon coarsely ground black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon unsalted butter
  • ½ of a white onion thinly sliced
  • 2 pounds Yukon Gold, baby golden or russet potatoes peeled and cut into ½-inch dice
  • 6 cups chicken broth
  • 8 ounces Mennonite, Chihuahua or Monterey Jack cheese cut into small dice (about 1 cup), or more to taste

Instructions

  • Put the chiles verdes on a small baking sheet and place under the broiler, about 2-inches from the heat source, for about 12 minutes, flipping in between, until the chiles have softened and their skin is completely charred and blistered. Alternatively, you can char them on a preheated comal or skillet over medium heat, turning often to char on all sides.
  • Place the charred chiles in a sealed plastic bag or covered bowl and let them sweat for about 10 minutes. Peel off their skin, then make a slit in their side and remove the seeds and stem. You may do this under a thin stream of water, or use a bowl of water, to make it easier. Pat the chiles dry and slice into strips of about ½ inch by 1½ inches.
  • Place the tomatoes, garlic and morita chile in a medium saucepan, cover with water, and set over medium-high heat. Let it come to a boil and then simmer for about 10 minutes, until the tomatoes are completely cooked through, the chile has rehydrated, and the garlic has softened.
  • Using a slotted spoon, transfer the tomatoes, garlic and morita chile to a blender along with 1 cup of the cooking liquid, oregano, salt and pepper. Puree until completely smooth. Set aside.
  • Heat the oil and butter in a large soup pot or casserole over medium heat. Once the butter melts and starts to bubble, add the onion and cook for 3-4 minutes until softened. Add the potatoes, stir to coat with the oil, and pour in the tomato puree. Once it comes to a simmer, stir and cook at a medium simmer for 10-12 minutes. The tomato puree should have thickened, seasoned and darkened.
  • Incorporate the chicken broth along with the fire-roasted chile verde strips, stir, and once it comes back to a medium simmer, cook for another 10 minutes. Taste for salt and adjust if needed. Serve piping hot with a handful of diced cheese in every bowl.

Notes

Caldo de Papa de Chihuahua

Sopaipillas

Posted on by Pati Jinich
Sopaipillas
Print Recipe
5 from 3 votes

Sopaipillas

Sopaipillas recipe from Pati’s Mexican Table Season 13, Episode 7 “The Magic of Mata Ortiz”
Cook Time30 minutes
Course: Dessert
Cuisine: Mexican
Keyword: confectioners’ sugar, flour tortillas, honey
Servings: 16 pieces approximately
Author: Pati Jinich

Ingredients

  • 1 pound (about 3⅔ cups ) all-purpose flour
  • 1 teaspoon kosher or coarse sea salt
  • 1 teaspoon baking powder
  • 4 ounces (⅔ cup) vegetable shortening, lard or unsalted butter or a combination, at room temperature
  • 1¼ cups hot water
  • 2 tablespoons sour cream
  • Vegetable oil for frying
  • ½ cup sugar for coating
  • 1 teaspoon ground cinnamon for coating
  • Confectioners’ sugar optional, for topping
  • Honey optional, for topping

Instructions

  • Combine the flour, salt, and baking powder in a medium bowl.
  • Put the fat in a large bowl and stir vigorously with your hand in a circular motion for about a minute, until it is creamed and there are no lumps. Add in the flour mixture, mixing it with the fat with your hands in circular motions, until the fat is evenly distributed throughout the flour, about a minute or two; it should resemble a fine meal.
  • Distribute the water over the mixture and mix it into the flour in circular motions, scraping from the bottom and folding and kneading the dough. Add the sour cream and continue kneading. At first it will be sticky and lumpy, but as you continue to knead, it will become elastic, soft, homogenous, and springy to the touch, about 2-3 minutes. Cover with a towel and let rest for 20 minutes.
  • Heat about ½-inch of oil in a large cast iron skillet or extended deep casserole over medium heat for at least 5 minutes. Place a cooling rack over a baking sheet or cover it with paper towels.
  • Pinch off 16 golf-ball-sized pieces of dough and roll them into balls. Leave in the bowl, covered, as you work with one ball at a time.
  • Lightly flour your work surface and your rolling pin. Roll out each ball into an approximately 8-inch round, rotating it on your work surface and rolling from the center out, adding more flour as needed. Cut into diamond or triangle shapes of about 1½
  • to 2-inches; they don’t have to be even or look all the same. Make a couple 2 to 3¼-inch slits in each piece.
  • Test the oil by adding a piece of dough; if it bubbles all around it, it’s ready. Add 8-10 pieces of dough into the hot oil and fry anywhere from 30-40 seconds, until golden brown, flip and brown the other side for 30-40 seconds. Place on the cooling rack or paper towels to drain for a few seconds.
  • Combine the sugar and cinnamon on a plate and toss with the fried tortilla pieces to coat in batches, moving them to a serving platter. Continue with the rest of the dough.
  • Sopaipillas taste the best when freshly made and eaten on the spot, but are wonderful at room temperature as well. Top with confectioner’s sugar and honey, if desired. The dough can be wrapped in plastic wrap, or kept in a sealed container, for 24 hours.

Chihuahua-Style Mixed Meat Grill

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

Chihuahua-Style Mixed Meat Grill

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

Ingredients

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

Instructions

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

Notes

Discada Chihuahuense

Episode 1302: Canyon Cuisine

For the indigenous Rarámuri people, long-distance running through Chihuahua’s majestic Copper Canyon is a way of life. Pati meets the Moreno brothers, who are famous for winning ultramarathons. In Huetosachi, community leader María Monarca teaches Pati about the art of cooking with corn in Rarámuri cuisine, from nixtamalization to a traditional dish known as “chacales.”

Full Episode

Episode 1303: Symphony of Flavors

In Chihuahua’s capital, Chihuahua City, Pati meets the first member of the Rarámuri people to become a world-famous pianist, Romeyno Gutiérrez, who teaches her the basics of Rarámuri music before taking her to his favorite barbacoa spot. Pati’s also invited into the home of Chef Ana Rosa Beltrán del Río to cook a few ancient Chihuahuan recipes and learn the art of drying chiles.

Full Episode

Episode 1304: Revolutionary Bites

Pati journeys to Casas Grandes to experience the preserved foods, or “conservas,” that sustained people during the Mexican Revolution. She meets a family that has lived for generations at Hacienda de San Diego, Mexico’s “White House” for a day after the battle of Casas Grandes, including Diana Acosta and her mother, Sara Ramírez, who still preserves food the way they did during the war.

Full Episode

Episode 1305: Cowboy Life

Pati saddles up for an exhilarating ride into the heart of Chihuahua’s ranch and rodeo life. She gets a lesson in roping and riding from rodeo champion Ricardo “Bubba” Nevárez and his friends, then is invited to a post practice carne asada. She also meets Chihuahua’s most influential cattle rancher, Álvaro Bustillos, at his Rancho El Arroyo, where the ranch cook serves up some cowboy delicacies.

Full Episode