Guanajuato

Chicken in Green Salsa Tamales

Posted on by Pati Jinich
chicken in green salsa tamal
Print Recipe
4.43 from 7 votes

Chicken in Green Salsa Tamales

Chicken in Green Salsa Tamales recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time45 minutes
Cook Time35 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: chicken, masa, pati's mexican table, salsa verde, Tamales
Servings: 18 tamales
Author: Pati Jinich

Ingredients

For the tamal dough or masa:

  • 3/4 cup lard, vegetable shortening, or seasoned oil (see note at end of recipe)
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 teaspoon cold water
  • 1 teaspoon baking powder
  • 1 pound (about 3 1/4 cups) instant corn masa flour (masa harina) for tortillas or tamales
  • 3 1/2 cups homemade chicken broth add more if needed

For the filling:

  • 1 batch salsa verde
  • 2 cups shredded cooked chicken from homemade chicken broth

To assemble the tamales:

  • 25 dried corn husks soaking in hot water

Instructions

To make the tamal dough or masa:

  • Place lard, vegetable shortening or seasoned oil in an electric mixer and beat until very light, about 1 minute. Add salt and 1 teaspoon of cold water and continue beating until it is white and spongy, a couple more minutes. Add the baking powder and then alternate adding the instant corn masa and the chicken broth a little at a time. Continue beating until dough is homogeneous and as fluffy as can get. You know the tamal masa is ready when you can drop 1/2 teaspoon of the masa in a cup of cold water and it floats.

To make the filling:

  • Combine the salsa verde with the cooked shredded chicken.

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.

Notes

Tamales de Pollo en Salsa Verde

Tacos al Pastor

Posted on by Pati Jinich
Pati Jinich Tacos al Pastor
Print Recipe
3.72 from 7 votes

Tacos al Pastor

Tacos al Pastor recipe from Pati's Mexican Table Season 4, Episode 3 “Taco Night”
Cook Time15 minutes
Total Time15 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, cheese, cilantro, corn tortillas, lime, pati's mexican table, pineapple, pork, tacos
Servings: 12 to 14 tacos
Author: Pati Jinich

Ingredients

  • 3 pounds pork shoulder or butt sirloin cutlets or butterfly chops, cut into 1/2-inch slices
  • 3 cups achiote adobo marinade
  • Half of a pineapple peeled, cut into 1/2-inch slices
  • 2 tablespoons vegetable oil divided
  • To taste kosher or coarse sea salt
  • 12 to 14 corn tortillas (or flour tortillas to make them “gringas” style)
  • Shredded queso asadero, Mexican Oaxaca or Chihuahua or mozzarella, Monterey Jack, or any melty cheese of your choice (optional, for making them “gringas” style)
  • 1 cup cilantro roughly chopped, to garnish
  • 1 cup white onion roughly chopped, to garnish
  • 2 limes cut into quarters, to garnish
  • Serve with a salsa of your choice

Instructions

  • Marinate the meat in the adobo marinade for at least 3 hours, or up to 48 hours, in the refrigerator. Reserve 3/4 cup of marinade to brush on the pineapple before grilling/cooking and to finish off meat.
  • When ready to make tacos, remove the meat from the refrigerator. Brush some of the reserved marinade on the pineapple slices. Reserve the remaining marinade.
  • Heat a large heavy skillet over medium-high heat. Once hot, add a tablespoon of oil. Place as many pineapple slices as will fit on the skillet and sear for about 3 minutes per side, until juicy and lightly charred on both sides. Remove from heat. When cool enough to handle, cut the pineapple into thin slices about 1 to 2-inches long and 1/4-inch wide, removing the core. Place in a bowl and cover.
  • Drizzle another tablespoon of oil onto the skillet. Lightly sprinkle the meat with salt to taste. Sear as many slices of meat as will fit in the pan, without over crowding, for about 2 minutes per side until browned on both sides. Cook in batches if necessary. Place the meat on a chopping board. Cut it crosswise into thin slices about 1/4-inch thick and 1-inch wide.
  • Once done with all the meat, reduce the heat to medium, place the meat back in the skillet and pour the rest of the unused marinade on top. Stir and cook for another minute. Cover and set on the table.
  • On a pre-heated cast iron skillet or comal set over medium heat, heat the corn tortillas 1 to 2 minutes per side until thoroughly cooked, lightly browned and crisp on the outside. Place them in a tortilla warmer and bring to the table along with the meat, pineapple, chopped cilantro, chopped onion, lime wedges, and salsa of your choice. Let everyone assemble their own tacos.
  • Note: If you want to offer some “gringas,” heat flour tortillas on the comal and, once hot, add the melty cheese, fold, and let it melt as if it were a quesadilla. Once melted, re-open the tortilla, add a generous tablespoon or two of the sliced meat, fold again and serve.

Mexican Chicken Broth

Posted on by Pati Jinich
broth or caldo
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3.67 from 6 votes

Mexican Chicken Broth

Mexican Chicken Broth recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Soup
Cuisine: Mexican
Keyword: carrots, celery, chicken, chicken broth, onion, pati's mexican table
Servings: 8 cups broth & 6 cups shredded chicken
Author: Pati Jinich

Ingredients

  • 1 3-pound chicken cut into serving pieces, or 2–3 pounds mixed chicken parts
  • 3 carrots peeled and cut into large chunks
  • 1 white onion halved
  • 3 celery stalks cut into large chunks
  • 1 clove garlic
  • 5 to 6 black peppercorns
  • 5 to 6 fresh Italian parsley sprigs
  • 1 to 2 teaspoons dried marjoram
  • 1 to 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 tablespoon kosher or coarse sea salt or to taste
  • 3 1/2 quarts water

Instructions

  • Place all the ingredients in a large pot and bring to a boil. Reduce the heat to medium-low, skim off any foam, and simmer, partially covered, for 50 minutes. Turn off the heat and let cool.
  • With a slotted spoon, transfer the chicken pieces to a bowl. Strain the broth into a container, cool, and refrigerate. Remove the skin and bones from the chicken. Shred or cut the meat into chunks for future use and refrigerate if not using right away.

Notes

Caldo de Pollo

Salsa Verde

Posted on by Pati Jinich
salsa verde or tomatillo salsa
Print Recipe
4.88 from 8 votes

Salsa Verde

Salsa Verde recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, garlic, jalapeno, pati's mexican table, salsa verde, serrano chiles, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 pounds green tomatillos husks removed and rinsed
  • 2 cloves garlic
  • 2 serrano or jalapeño chiles or more to taste
  • 1 cup cilantro leaves and upper stems
  • 1/4 cup roughly chopped white onion
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 2 tablespoons safflower or corn oil

Instructions

  • Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.
  • Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.
  • In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.
  • Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.

Chocolate Atole

Posted on by Pati Jinich
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4.58 from 7 votes

Chocolate Atole

Chocolate Atole recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Drinks
Cuisine: Mexican
Keyword: atole, Chocolate, cinnamon, masa, mexican chocolate, pati's mexican table, piloncillo
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1 cup corn masa flour
  • 4 cups warm water
  • 4 cups milk
  • 8 ounces Mexican chocolate for drinking such as Abuelita, grated or cut into chunks (about 1 cup)
  • 2 ounces grated piloncillo or brown sugar (about 1/4 cup)
  • 1 cinnamon stick about 3-inches long

Instructions

  • Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.

Notes

Champurrado

Green Rice

Posted on by Pati Jinich
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4.50 from 6 votes

Green Rice

Green Rice recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: basil, cilantro, garlic, jalapeno, onion, pati's mexican table, rice, serrano chiles, Spinach
Servings: 3 1/2 cups
Author: Pati Jinich

Ingredients

For the rice:

  • 3 cups water
  • 1/2 cup coarsely chopped white onion
  • 1 clove garlic coarsely chopped
  • To taste kosher or coarse sea salt
  • 1 1/2 tablespoons vegetable or olive oil
  • 1 1/2 cups long-grain white rice
  • 1 whole serrano chile

For the green sauce:

  • 3 cups packed baby spinach washed and drained
  • 1 jalapeno chile coarsely chopped
  • 1/3 cup chopped fresh basil or chopped cilantro or both
  • 3 cloves garlic
  • kosher or coarse sea salt to taste

Instructions

To make the rice:

  • Combine the water, onion, garlic and salt in a blender and puree until smooth.
  • Heat the oil in a medium saucepan over medium heat.
  • Add the rice and cook, stirring constantly, until it is translucent. (There should be an occasional crackle and sizzle, but don’t let your rice color and pop. This means you should lower the heat.)
  • Pour in the onion/garlic puree and add the whole chile. Bring to a boil, reduce heat and simmer for about 20 minutes until all the liquid is absorbed and the rice is cooked though.

To make the green sauce:

  • In a large saucepan, put enough water to cover the bottom, approximately 1/4 cup, add the spinach and set over medium heat. Cover and let cook until the spinach is wilted, about 2-3 minutes, checking to make sure the spinach looks bright green. If it turns a deep green, it has cooked for too long.
  • Put the spinach and water into a blender and add cilantro or basil, jalapeño and garlic cloves. Puree until smooth.
  • When you are ready to serve the rice, pour the green sauce over the rice and mix thoroughly, so all grains are coated in the sauce.

Notes

Arroz Verde, recipe courtesy of Tamara Belt

Uchepos

Posted on by Pati Jinich
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4.84 from 6 votes

Uchepos

Uchepos recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time25 minutes
Cook Time55 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cinnamon, Corn, corn meal, masa, mexican crema, queso fresco, rice flour, Sweetened Condensed Milk, Tamales
Servings: 10 to 12 tamales
Author: Pati Jinich

Ingredients

  • 10 large tender ears of corn with fresh corn husks attached
  • 3/4 cup sweetened condensed milk
  • 1/4 cup corn meal or rice flour more as needed
  • 1 teaspoon ground canela or cinnamon
  • 1/4 teaspoon kosher or coarse sea salt
  • Fresh corn husks from the ears of corn to make the tamales or dried corn husks
  • Mexican crema optional topping
  • Queso fresco optional topping

Instructions

To make the corn dough or masa:

  • Carefully peel the husks from the ears of corn. It helps if you slice 1/4-inch or so from the bottom part of the corn. Place the husks in a large bowl and cover with hot water. (If using dried corn husks, soak in hot water.)
  • Rinse the peeled corn thoroughly. Shave the corn kernels off and place in a food processor or blender along with the sweetened condensed milk. Process until you get as smooth consistency as you can. Incorporate the corn meal or rice flour until you get a moist, but not wet, dough consistency. Season with the cinnamon and salt and mix well.

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 assemble the tamales:

  • Lay out a corn husk with the tapering end towards you. If the fresh corn husks are too thin, use 2 or 3 fanned together. Spread about 3 tablespoons of dough or 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.
  • Pick up the two long sides of the corn husk and bring them together and fold the folded sides to one side, rolling them in the 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.
  • Prepare all the tamales and place them as vertically as you can in a container.

To cook 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 cornhusks, so the tamales won’t dance around. Cover with more cornhusks, and steam covered with a lid anywhere from 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks.
  • Serve hot, along with fresh Mexican cream and crumbled queso fresco on the side.

Chicken in Salsa Verde Tamales Casserole

Posted on by Pati Jinich
Print Recipe
4.17 from 6 votes

Chicken in Salsa Verde Tamales Casserole

Chicken in Salsa Verde Tamales Casserole recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, chicken, masa, mexican crema, Monterrey Jack cheese, mozzarella, Oaxaca cheese, pati's mexican table, salsa verde
Servings: 12 servings
Author: Pati Jinich

Ingredients

  • Vegetable oil to grease the baking dish
  • 1 batch corn dough or masa from my tamal recipe
  • 1 batch salsa verde
  • 2 cups shredded cooked chicken
  • 1 1/2 cups Mexican crema or Latin-style cream, crème fraiche or sour cream
  • 2 1/2 cups (about 10 ounces) grated Oaxaca cheese mozzarella or Monterey Jack

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. Set aside 3/4 cup of salsa verde and combine the rest with the shredded chicken. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer. Cover with aluminum foil and place in the oven for an hour.
  • Remove from the oven. Carefully remove the aluminum foil and spread on the remaining 3/4 cup of salsa verde. Top with the cream and cheese. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

Notes

Cazuela de Tamales de Pollo en Salsa Verde

Jericalla

Posted on by Pati Jinich
jericalla or vanilla custard
Print Recipe
3.86 from 7 votes

Jericalla

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

Ingredients

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

Instructions

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

Citrus Chicken with Carrots and Baby Potatoes

Posted on by Pati Jinich
Print Recipe
3.50 from 8 votes

Citrus Chicken with Carrots and Baby Potatoes

Citrus Chicken with Carrots and Baby Potatoes recipe from Pati's Mexican Table Season 4, Episode 4 “Summer Evening Party”
Prep Time10 minutes
Cook Time1 hour 25 minutes
Total Time1 hour 35 minutes
Course: Main Course
Cuisine: Mexican
Keyword: carrots, ceylon, chicken, Chipotle, cinnamon, cloves, lime, orange juice, pati's mexican table, potatoes, Tomatoes
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound roma tomatoes
  • 1/4 cup vegetable oil
  • 4 pounds chicken pieces such as thighs, breasts, drumsticks, patted dry
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 2 cups chopped white onion
  • 4 garlic cloves pressed or finely chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/4 teaspoon true or ceylon cinnamon
  • 1/2 teaspoon chipotle chile powder or to taste
  • 1 cup fresh squeezed orange juice
  • 2 tablespoons fresh squeezed lime juice
  • 3/4 pound carrots peeled and diagonally sliced into about 1-inch pieces
  • 1 pound baby red potatoes

Instructions

  • Broil, char or roast the roma tomatoes until completely charred, mushy and juicy. If under the broiler, it will take about 9 to 10 minutes, flipping once in between. Once cool enough to handle, chop and place in a bowl, including the seeds and all the juices.
  • Heat oil in a large casserole or a large heavy skillet over medium heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces and brown for about 4 minutes per side. Remove the chicken pieces and place them in a bowl.
  • Add the onion and garlic to the casserole and cook for about 4 to 5 minutes, stirring occasionally, until completely soft and the edges begin to brown. Sprinkle with oregano, thyme, marjoram, cinnamon and chile powder, and give it a good stir. Incorporate chopped tomatoes along with their seeds and juices, as well as the orange and lime juice, mix well.
  • Add the chicken, carrots and potatoes, and gently spoon the chunky sauce all over them. Reduce heat to medium low and cook covered for one hour, flipping the chicken and moving the vegetables around, once in between.

Notes

Pollo con Limón y Naranja, Zanahorias y Papitas

Bell Peppers, Cucumber and Chickpea Salad

Posted on by Pati Jinich
Print Recipe
4.50 from 6 votes

Bell Peppers, Cucumber and Chickpea Salad

Bell Peppers, Cucumber and Chickpea Salad recipe from Pati's Mexican Table Season 4, Episode 4 “Summer Evening Party”
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: bell peppers, chickpeas, cucumber, garbanzo beans, jalapeno, mint, peppers, red onion, red wine vinegar, vinaigrette
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup fresh squeezed lime juice
  • 1 tablespoon red wine vinegar
  • 1/4 cup olive oil
  • 1/4 cup vegetable oil
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped red onion
  • 1 jalapeno chile stemmed, seeded and finely chopped, or to taste
  • 1 teaspoon kosher or coarse sea salt or to taste
  • freshly ground black pepper to taste
  • 1 15.5-ounce can chickpeas rinsed and drained (or about 2 cups home-cooked chickpeas)
  • 1 red bell pepper stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
  • 1 yellow bell pepper stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
  • 1 orange bell pepper stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
  • 1 green bell pepper stemmed, seeded, cut into “matchstick” slices (2-inches by 1/4 to 1/2-inch)
  • 1 cucumber peeled, seeded, halved and sliced into 1/4- to 1/2-inch pieces

Instructions

  • In a large bowl, beat the lime juice, red wine vinegar and oils with a fork or whisk until emulsified. Toss in the oregano, mint, red onion, jalapeño, and salt and pepper and whisk again until fully incorporated. Add the chickpeas, and let it all marinate while you prepare the rest of the vegetables. You can also cover and refrigerate the marinating chickpeas for up to one day.
  • When ready to serve, add the bell peppers and cucumbers, mix well, and set on the table.

Notes

Ensalada de Pepino, Pimiento y Garbanzo

Cherry Tomato & Red Wine Jam

Posted on by Pati Jinich
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5 from 5 votes

Cherry Tomato & Red Wine Jam

Cherry Tomato & Red Wine Jam recipe from Pati's Mexican Table Season 4, Episode 4 “Summer Evening Party”
Prep Time5 minutes
Cook Time50 minutes
Total Time55 minutes
Course: Sauce
Cuisine: Mexican
Keyword: baguette, bread, capers, cilantro, goat cheese, jam, pati's mexican table, pine nuts, red wine, red wine vinegar, scallions, Tomatoes
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 8 cups cherry tomatoes
  • 6 scallions chopped into 1/2-inch pieces white/light green and green parts separated
  • 1/4 cup extra virgin olive oil plus 2 tablespoons
  • To taste kosher or coarse sea salt
  • To taste freshly ground black pepper
  • 1/4 teaspoon crushed red chile flakes
  • 1 clove garlic minced
  • 1/3 cup fruity red wine such as cabernet sauvignon or malbec
  • 2 teaspoons light brown sugar
  • 2 tablespoons red wine vinegar
  • 2 teaspoons capers
  • 3 tablespoons toasted pine nuts
  • To serve:
  • 1 baguette cut into 1/2-inch pieces and grilled
  • 12 ounces goat cheese
  • 3 tablespoons chopped cilantro leaves and upper stems
  • Fine crystal sea salt optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit. In a large bowl, toss the tomatoes, white and light green parts of the scallions, 1/4 cup of olive oil, and salt and pepper until the tomatoes are well coated. Pour onto a rimmed baking sheet lined with parchment paper.
  • Put the baking sheet in the oven and let the tomatoes wilt, about 45 minutes to 1 hour. They should be wilted but remain intact. Remove the tomatoes from the oven and cool to room temperature.
  • In a large sauté pan over medium-low heat, add the remaining 2 tablespoons of olive oil. Add the crushed chiles and garlic and sauté for 1 minute. Add the red wine, sugar and vinegar and increase the heat to medium. Cook for 4 to 5 minutes or until the wine reduces by more than half and becomes syrupy. Reduce the heat to medium low, add the tomatoes, capers, and pine nuts. Stir all to combine and let simmer for 1 minute. Remove from the heat and place in a bowl for serving.
  • Spread some goat cheese on the grilled baguette slices, top with some of the tomato jam, and garnish with cilantro and the remaining chopped green parts of the scallions. If desired, sprinkle with sea salt for just before serving.

Notes

Mermelada de Jitomate

Tomatillo Salsita

Posted on by Pati Jinich
salsa verde or tomatillo salsa
Print Recipe
4.34 from 6 votes

Tomatillo Salsita

Tomatillo Salsita recipe from Pati's Mexican Table Season 4, Episode 3 “Taco Night”
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce
Cuisine: Mexican
Keyword: chiles de arbol, cilantro, garlic, onion, pati's mexican table, Tomatillo Salsita, tomatillos
Servings: 3 cups
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 chile de arbol or more to taste
  • 1 clove garlic
  • 1/4 cup cilantro leaves and upper part of stems
  • 1 thin slice of white onion or about 2 tablespoons roughly chopped white onion

Instructions

  • In a medium saucepan, place the tomatillos, chile de arbol and garlic clove. If you are unsure of how much heat you want, add 2 chiles de arbol. Cover generously with water and bring to a simmer over medium heat. Cook for 12 to 15 minutes, or until thoroughly cooked and tomatillos are mushy, but not coming apart.
  • Transfer the tomatillos, garlic and 1 chile de arbol to a blender. Add the cilantro, onion and salt. Puree until smooth. Taste for salt and adjust if need be. If you want more heat, add the second chile de arbol.

Notes

Salsita Verde

Tacos de Canasta

Posted on by Pati Jinich
Print Recipe
4.50 from 6 votes

Tacos de Canasta

Tacos de Canasta recipe from Pati's Mexican Table Season 4, Episode 3 “Taco Night”
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cheese, cilantro, corn tortillas, epazote, garlic, green onions, jalapeno, onion, pati's mexican table, requesón, tacos, Tomatoes
Servings: 12 tacos
Author: Pati Jinich

Ingredients

  • Vegetable oil for frying
  • 1/2 -inch slice of white onion
  • 3 cloves garlic
  • 12 corn tortillas
  • 1/2 cup finely sliced scallions or cebollitas de cambray in Mexico
  • 1 jalapeno chile seeded and finely chopped, more or less to taste
  • 1 pound roma tomatoes chopped
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 cup chopped cilantro or epazote
  • 1 pound (about 2 1/2 cups) requesón or farmer’s cheese

Instructions

  • Prepare a basket: Line it with large, thick layers of plastic wrap to cover the entire interior of the basket (they should be big enough that they cover the interior of the basket and fold over the top). Place a couple kitchen towels in the bottom of the basket on top of the plastic. Lastly, add butchers’ style paper or parchment paper on top of the kitchen towels and on the side of the basket.
  • In a large skillet over medium heat, heat enough oil to come 1/2-inch up the sides of the pan. Once hot, add the onion slice and garlic cloves, let them brown for at least 10 minutes.
  • Pass the corn tortillas, one by one with a set of tongs, “through hot oil.” That is, quickly fry for 3 seconds per side, and set on a cooling rack or plate covered with paper towels, until all are done.
  • In another skillet, set over medium heat, pour 3 tablespoons of the onion and garlic seasoned oil. Once hot, add the scallions or cebollitas and chile, and cook for about 3 to 4 minutes until softened. Add the tomatoes and salt, and cook stirring occasionally, for about 8 to 10 minutes until completely cooked and mushy. Stir in cilantro or epazote, cook for a couple more minutes and remove from heat. In a mixing bowl, combine the requesón, along with the tomato mixture and season with more salt to taste, if needed.
  • Pre-heat a comal or skillet over medium heat.
  • One by one, add a couple tablespoons of the cheese and tomato mix into a fried tortilla and fold into a half-moon shape. Repeat with the rest of the tortillas. (You may eat them at this point, but they won’t be “basket” or “sweaty” tacos yet!) Place the filled tortillas on the hot comal or skillet. Heat thoroughly for about a minute per side.
  • Arrange the heated tacos in layers in the basket as they come off comal. Once you are done, add another layer of paper over the tacos, cover with another kitchen towel, and finally the plastic, which should fold over it all from the interior lining of the basket. Let the tacos rest and sweat (at least 10 minutes) and keep covered until ready to eat.
  • Serve with your choice of salsa, slices of Mexican avocado or pickled jalapeños.

Corn Tortillas

Posted on by Pati Jinich
homemade corn tortillas
Print Recipe
4.78 from 9 votes

Corn Tortillas

Corn Tortillas recipe from Pati's Mexican Table Season 4, Episode 3 “Taco Night”
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Antojos, Main Course, Side Dish
Cuisine: Mexican
Keyword: corn tortillas, masa, pati's mexican table
Servings: 12 tortillas
Author: Pati Jinich

Ingredients

  • 2 cups corn tortilla flour
  • Pinch kosher or coarse sea salt
  • 1 3/4 cups water or enough for a Play Doh consistency may vary with climate

Instructions

  • Set a comal, griddle or ungreased dry skillet over medium heat for at least 8 to 10 minutes, until very hot.
  • Meanwhile, cut 2 circles about the size of the tortilla press plates out of thin plastic bags, such as produce bags from the grocery store.
  • In a large mixing bowl, mix together the corn tortilla flour, salt and the water and knead in a circular motion. It should feel smooth and without lumps, like Play Doh. Though, it shouldn’t be too wet or sticky. If it doesn’t feel smooth and feels coarse when you attempt to make the masa balls, add a bit more water. Masa dries out fast, so if you leave it unattended, cover it with a clean moist kitchen towel or cloth.
  • To make the tortillas, one by one, make dough balls of about 1 1/2-inch in diameter. Place one plastic circle on the bottom of the tortilla press and place the masa ball on top. Place the other plastic circle on top of the ball and clamp down the press to make a flat disk. As you clamp down the press, jiggle it a little as you are getting to the bottom, this makes for a rounder tortilla. It should be about 5-inches in diameter and about 1/8-inch in height.
  • If the edges of the tortilla seem cracked and jagged, the dough needs a bit more water. Once you have a tortilla with smoother edges, you are set. (Alternatively, you can place a ball of dough between two plastic pieces and roll the tortillas out with a rolling pin).
  • Open the press, take the top plastic off, lift the bottom plastic with the tortilla in one hand and peel the tortilla from the plastic with the other hand. I peel it with my right hand, as I am right handed. Lay it on the griddle, skillet or comal softly, but swiftly.
  • Once the tortilla is on the hot surface, don’t touch it for the next 30 seconds! Even if it didn’t lay completely straight, resist the temptation to fiddle with it. Let it cook until it can be flipped without sticking to the comal, just like pancakes, or until a spatula can easily lift it. Another sign that it is ready to be flipped, is it becomes opaque on the side that it was cooking on.
  • Turn over, and cook for a minute, until opaque and starting to get brown freckles on the side that is now on the hot surface. If it is opaque but it has white-ish areas, you need to leave it a bit longer until it becomes freckled with brown spots.
  • Turn over once more, and now after 10 to 15 seconds, the tortilla should puff up like pita bread, if not all over tortilla, at least in an area of it. If it is not puffing, gently tease it by poking with your finger softly in an area of the tortilla around the center. Once it puffs, let the tortilla cook for another 15 to 20 seconds, so that it cooks internally in the puffed up area. That is the difference between ok tortillas, and to die for, malleable, fully cooked, soft tortillas.
  • Transfer each cooked tortilla to a clean kitchen towel or a cloth-lined tortillero.
  • If eaten that same day, tortillas may be kept wrapped in a clean kitchen towel or cloth. If not, wrap in a kitchen towel, place inside a closed plastic bag, and store in the refrigerator. They will keep for up to 3 days, afterwards they will turn too hard. Reheat on hot comal for 30 seconds or so on each side before eating. They can also be frozen and kept for months.

Notes

Tortillas de Maiz

Mango Pecan Tart

Posted on by Pati Jinich
chardonnay mango tart
Print Recipe
4.43 from 7 votes

Mango Pecan Tart

Mango Pecan Tart recipe from Pati's Mexican Table Season 4, Episode 2 "Adventures in San Miguel"
Prep Time25 minutes
Cook Time25 minutes
Total Time50 minutes
Course: Breakfast, Dessert
Cuisine: American, Latin American, Mexican
Keyword: apricot, champagne, jamaica, Kent, mango, pastry cream, Pecan, Pie, tart
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 3 large, ripe champagne or Kent mangoes

For the crust:

  • 1 1/2 cups pecans
  • 1 cup all-purpose flour
  • 1/4 cup dark brown sugar
  • Pinch kosher or coarse sea salt
  • 1 large egg
  • 4 tablespoons cold butter

For the Pastry Cream:

  • 1 cup milk
  • 1 tablespoon vanilla extract
  • 3 egg yolks
  • 1/4 cup sugar
  • 2 tablespoons cornstarch

For the glaze:

  • 1/4 cup apricot jam
  • 1/4 cup white wine from a bottle that you would like to drink

Instructions

For the crust:

  • Preheat the oven to 375°F. Place the pecans in the bowl of a food processor. Pulse a few times until finely ground. Add the flour, sugar and salt and pulse again a few times until combined. Add an egg and the butter, pulse again a few times until thoroughly mixed and the butter has broken into the smallest of pieces, making it hard to distinguish it from the mix. The mix should resemble a coarse meal; it will not appear to be a homogeneous dough, but it will be all crumbles. That’s what you want.
  • Turn all the pecan mix into a tart pan with a removable ring. Press into bottom of the pan with your hands, leveling it all around. As you press, the mix will start looking like dough. Press a bit to the sides to form a 1/4-inch border all around.
  • Bake for 15 minutes, until cooked through and appears to be lightly golden. Let it cool completely.

For the pastry cream:

  • In a medium saucepan, set over medium heat, pour in the milk and vanilla, stir well with a whisk and let it come to a simmer. Just until it begins bubbling around the edges. Remove from heat.
  • In a medium bowl, beat the egg yolks along with the sugar and the cornstarch. Slowly, in a thin stream and with the help of a ladle, pour the milk into the beaten eggs, whisking along to combine thoroughly until all the milk mixture has been poured. Transfer it all back into saucepan. Set over medium heat, stirring occasionally and keeping a good eye on it, let it come to a simmer. Simmer for about 1 to 2 minutes, until it thickens to thick cream consistency. You may stir with a spatula as it simmers so it doesn’t stick to the bottom. Remove from heat. Let it cool, wrap with plastic wrap and place in refrigerator until ready to use.

For the glaze:

  • In a small saucepan, combine the jam with the wine. Set it over medium heat. Stir or whisk a couple times, until it dissolves and it begins to simmer. Let it simmer 1 to 2 minutes. Set aside.

To assemble the tart:

  • When ready to assemble the tart, vertically slice the cheeks of the mangoes. With a small knife, cut around the cheeks to make it easy to remove from the skin, and scoop out with a spoon. Cut the cheeks into slices.
  • Pour the pastry cream onto the crust. Place the mango slices, going around the tart until you reach the center. With a pastry brush, brush the glaze all over the mangoes. If the glaze has cooled, heat for a few seconds until it becomes liquid again.
  • Place the tart in the refrigerator at least for an hour to set and chill.

Notes

Tarta de Nuez con Mango

Orange Blossom Rice

Posted on by Pati Jinich
Print Recipe
4.50 from 6 votes

Orange Blossom Rice

Orange Blossom Rice recipe from Pati's Mexican Table Season 4, Episode 2 “Adventures in San Miguel”
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: chicken broth, orange, orange blossom water, pati's mexican table, pepitas, pumpkin seeds, rice, scallions
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups long-grain white rice
  • 3 tablespoons corn or safflower oil
  • 1/2 cup finely chopped scallions
  • 4 cups chicken broth store-bought or homemade, or veggie broth or water
  • 2 tablespoons orange blossom water or the rind of an orange (trying to get the least amount of white pith, mostly the orange peel), agua de naranjo o de azahar
  • 1 teaspoon kosher salt or coarse sea salt
  • 1/2 cup raw and hulled pumpkin seeds lightly toasted

Instructions

  • Place rice in a bowl, cover with hot water, and soak for about 5 minutes. Strain and rinse under cold running water until the water runs clear; drain well. If you don’t have time to soak and drain the rice, you can skip this step…
  • Heat the oil in a medium saucepan or casserole, over medium-high heat until hot but not smoking. Add the drained rice and cook, stirring often, until the rice becomes milky white and feels heavy in the pan as you stir, about 3 to 4 minutes. Add the scallions and stir and cook until softened, 2 to 3 more minutes.
  • Add the chicken broth, orange blossom water or orange peel, salt and stir. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.
  • If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 more minutes or so. Remove the pan from the heat and let it sit covered for 5 to 10 minutes. Fluff with a fork and set aside.
  • Serve and decorate with the lightly toasted pumpkin seeds.

Notes

Arroz con Flor de Azahar y Pepitas

Tilapia with Plums, Pasilla and Tequila

Posted on by Pati Jinich
Print Recipe
5 from 6 votes

Tilapia with Plums, Pasilla and Tequila

Tilapia with Plums, Pasilla and Tequila recipe from Pati's Mexican Table Season 4, Episode 2 “Adventures in San Miguel”
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: grouper, orange juice, pasilla, pati's mexican table, plums, red snapper, rock fish, tequila, Tilapia
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons vegetable oil plus 2 more for cooking the fish
  • 2 tablespoons unsalted butter
  • 1 1/2 cups slivered white onion
  • 3 cloves garlic pressed or minced
  • 4 ripe plums halved, pitted, sliced
  • 4 to 6 pasilla chiles stemmed, seeded, sliced
  • 1/4 teaspoon brown sugar or to taste
  • 3/4 teaspoon kosher or coarse sea salt or to taste, plus more to season the fish
  • 2 tablespoons silver tequila
  • 1/4 cup freshly squeezed orange juice
  • freshly ground black pepper to taste
  • 6 tilapia fillets (about 6 ounces) skin on, or another flaky and mild tasting fish of your choice such as red snapper, rock fish, or grouper

Instructions

  • Heat the oil and butter in a large heavy skillet set over medium heat. Once the butter melts and begins to sizzle, before it browns, add the onion. Cook for 3 to 4 minutes, until it softens and begins to gently brown around the edges. Add the garlic, mix well and cook for another minute. Toss in the sliced plums and chiles, sprinkle in the sugar and salt, stir, and cook for about 6 to 7 minutes. The plums should be cooked and gently browned and the chiles softened.
  • Pour in the tequila, gently tilt towards the fire to ignite it, cook until flames disappear. Add the orange juice, stir, and cook for a couple minutes more. Set aside.
  • Heat a couple tablespoons oil in a large heavy skillet over medium-high heat. Season the fish with a sprinkle of salt and freshly ground pepper. Sear the fish, skin side down first, for 2 to 3 minutes, until skin has crisped and browned. Flip the fish to the other side and cook until desired doneness, my choice is 2 to 3 minutes more.
  • Serve with a generous spoonfull of the chunky plum sauce on top.

Notes

Tilapia con Salsa de Ciruela, Pasilla y Tequila

Juju’s Mango Smoothie

Posted on by Pati Jinich
Print Recipe
4.84 from 6 votes

Juju’s Mango Smoothie

Juju’s Mango Smoothie recipe from Pati's Mexican Table Season 4, Episode 1 "Good Morning, Mexico!"
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Course: Drinks
Cuisine: Mexican
Keyword: banana, breakfast, mango, orange juice, pati's mexican table, smoothie, vanilla
Servings: 3 cups
Author: Pati Jinich

Ingredients

  • 2 cups diced fresh mango or thawed from frozen
  • 1 teaspoon Mexican vanilla extract
  • 2 cups orange juice preferably fresh squeezed
  • 1 ripe banana sliced

Instructions

  • Combine the mango, vanilla, orange juice, and banana in a blender and puree until smooth. Add a couple handfuls of ice cubes and puree until well blended.

Notes

Licuado de Mango de Juju

Warm Nopalitos with Sauteed Corn and Guajillo

Posted on by Pati Jinich
Print Recipe
4.43 from 7 votes

Warm Nopalitos with Sauteed Corn and Guajillo

Warm Nopalitos with Sauteed Corn and Guajillo recipe from Pati's Mexican Table Season 4, Episode 1 "Good Morning, Mexico!"
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: Aguachile, cactus, cactus paddles, Corn, grill recipes, Guajillo, Mexican, Nopalitos, noplales
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower or corn oil separated
  • 3 pounds fresh nopales rinsed, cleaned and diced
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 2 garlic cloves peeled and finely chopped
  • 1/2 cup chopped white onion
  • 2 ounces (about 7 or 8 chiles) guajillo chiles cleaned, seeded and chopped
  • 2 cups fresh corn kernels from about 3 cobs, or thawed from frozen
  • 1 tablespoon fresh squeezed lime juice

Instructions

  • Heat two tablespoons of the oil in a large heavy skillet (that has a lid) over medium-high heat. Add the diced nopales, sprinkle the salt and stir for a minute or two. Place the lid on, reduce the heat to medium and let the nopales cook and sweat for about 20 minutes, stirring once or twice. They will have exuded a gelatinous liquid that will begin to dry out. Take off the lid, stir and make sure most of the liquid has dried up; if it hasn’t, let them cook for a couple more minutes until it does.
  • Pour in the third tablespoon of oil, mix with the nopales and incorporate the garlic, chopped onion, guajillo chiles and corn. Mix well and let it cook for about 3 to 4 minutes. Squeeze in a tablespoon of fresh lime juice, mix and place the lid back on. Let the nopales cook for another 3 to 4 minutes and turn off the heat. Taste for salt and add more if need be.
  • If you have any leftovers, they make a wonderful filling for quesadillas.

Notes

Nopales con Elote y Guajillo Salteado

Big Brunch Enchiladas

Posted on by Pati Jinich
Big Brunch Enchiladas
Print Recipe
4.84 from 6 votes

Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco

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

Ingredients

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

Instructions

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

Notes

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

Black Beans from the Pot

Posted on by Pati Jinich
frijoles de olla or black beans from the pot
Print Recipe
4.75 from 8 votes

Black Beans from the Pot

Black Beans from the Pot recipe from Pati's Mexican Table Season 4, Episode 1 “Good Morning, Mexico!”
Prep Time5 minutes
Cook Time1 hour 20 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: black beans, cilantro, epazote, onion, pati's mexican table
Servings: 5 cups, plus cooking liquid
Author: Pati Jinich

Ingredients

  • 1 pound dried black beans rinsed
  • 1/2 white onion
  • A few sprigs of cilantro or epazote optional
  • kosher or coarse sea salt to taste

Instructions

  • Place the beans in a big heavy pot and cover with enough water to cover the beans by at least 3-inches, about 12 cups of water. Incorporate the onion and bring to a rolling boil. You may also add cilantro or epazote. Let the beans simmer over medium heat, partially covered, for about 1 hour and 15 minutes, until the beans are soft and then add the salt. Don’t add the salt in the beginning, or it will toughen the beans.
  • Let them continue simmering for another couple minutes, or until the beans are so soft, they come apart if you hold one between your fingers, and the broth has thickened to a soupy consistency. If the beans are not yet soft and the broth is drying out, add more hot water. Remove the cooked onion and herbs with a slotted spoon before serving.

Notes

Frijoles de Olla

Guanajuato

Considered the birthplace of Mexico’s independence and one of the most beautiful and historical states

The central state of Guanajuato is one of Mexico’s most historical states and considered the birthplace of Mexico’s independence. Spurred by the discovery of gold and silver it was settled by the Spanish in the 1500s. Today, more than 16,000 U.S. expats now live mostly in the state’s two best-known cities, the capital Guanajuato City and San Miguel de Allende, drawn by their beautiful, colorful colonial architecture and quality of life. Guanajuato City is known for having some of the best street food in all of Mexico and is where the popular enchiladas mineras, or miner-style enchiladas, originated.

Dive into Guanajuato Content →

Episode 401: Good Morning, Mexico!

Pati is in San Miguel de Allende, Mexico, a pretty vacation town known for cobblestone streets, colonial architecture, art galleries and delicious eats. This week, Alan, Sami and Juju have a break from school, so she brought them along! The Jinich family has just arrived in San Miguel, and Pati wants to kick off the week with a delicious breakfast. But first, she’ll introduce us to San Miguel.

Episode 402: Adventures in San Miguel

Pati is vacationing in San Miguel de Allende, which has lots of opportunities for rest & relaxation, but today Pati is here for one thing – FOOD! From street food to fine dining, San Miguel has always been one of Mexico’s top culinary destinations! Pati is going to show us the highlights of the food scene, then she’ll head back to the kitchen to cook up recipes that reflect the region.

Episode 403: Taco Night!

There are so many delicious ways to enjoy tacos, and Pati is constantly trying to impress her boys with new twists on traditional taco recipes. Her sons love tacos so much that the Jinich’s have a family tradition every couple of weeks: Taco Night! While the family is on vacation in San Miguel, Pati has decided to bring their Taco Night tradition to Mexico.

Episode 404: Summer Evening Party

It’s the end of a great week in San Miguel, so Pati and her family decide to have a summer evening party – the perfect end to a fun family vacation. First, she’ll head to a few places in San Miguel for ingredients, Agropark and a local winery. Back home she’ll cook a big, celebatory family dinner to be enjoyed on their patio, while the sun sets over the city.

Episode 408: Street Food Favorites

Street food has always been popular, but these days it’s booming as more and more chefs are bringing food trucks and stands to the streets! In this episode, Pati visits the city of Guanajuato, known for having some of the best street food in all of Mexico, to highlight some of her favorites. Then, she shows us how we can recreate some of them in our own kitchens.

Episode 410: Modern Meets Traditional

Mexican cuisine is full of long-standing traditional recipes and techniques. But there are many chefs bringing new ideas to the table, giving a modern twist to Mexican cooking. In this episode, Pati meets two chefs in Mexico City who are putting modern spins on this age-old cuisine. She then taps into that creativity to show us her ideas for how we can “modernize” our Mexican kitchen.