Jalisco

Carne en su Jugo

carne en su jugo
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5 from 6 votes

Carne en su Jugo

Carne en su Jugo recipe from Pati’s Mexican Table Season 10, Episode 4 “Los Mariachis”
Cook Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: bacon, beef, corn tortillas, guacamole, serrano chiles, tomatillos
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

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

To serve:

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

Instructions

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

Notes

Meat, Pinto Bean and Bacon Stew

Jalisco

Birthplace of tequila, mariachis, birria, and many more beloved Mexican cultural traditions

The central state of Jalisco, referred to as “Mexico’s heartland,” is the birthplace of some of Mexico’s most beloved cultural traditions and culinary staples including tequila, mariachi music, and birria. It’s home to Mexico’s second largest city Guadalajara, a cultural epicenter, the famous beach destination Puerto Vallarta, and the namesake town for Mexico’s iconic spirit, Tequila.

Dive into Jalisco Content →

Ceviche Tostadas Puerto Vallarta

ceviche tostadas
Print Recipe
4.72 from 7 votes

Ceviche Tostadas Puerto Vallarta

Ceviche Tostadas Puerto Vallarta recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time0 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Avocado, cilantro, fish, jalapeno, lime, serrano, Tomato
Servings: 10 tostadas
Author: Pati Jinich

Ingredients

  • 1 pound very fresh mackerel fillets or other saltwater fish fillets, such as grouper, halibut, striped bass, red snapper, or fluke, skinned, rinsed, and cut into 1-2 inch pieces
  • 1 cup peeled and coarsely chopped carrots
  • 1 cup fresh squeezed lime juice
  • 1 jalapeño or serrano chile halved, seeded if desired, and finely chopped
  • 2 tablespoons finely chopped white onion
  • 3 tablespoons chopped cilantro leaves
  • ½ teaspoon dried Mexican oregano
  • 1 teaspoon kosher salt
  • Pinch of freshly ground black pepper
  • 10 tostadas homemade or store bought
  • 1 large ripe tomato thinly sliced
  • 1 large ripe avocado halved, pitted, meat scooped out, and sliced

Instructions

  • Place the fish and carrots in a food processor and pulse 5-6 times, or until the mixture is finely chopped, taking care not to turn it into a puree. Alternatively you could mince with a sharp knife.
  • Place the fish mixture in a large bowl, pour the lime juice over it, and gently toss. Cover and marinate at room temperature for 30-45 minutes.
  • Drain the fish mixture through a fine mesh sieve, pressing out as much liquid as possible with the back of a spoon. Return the fish to the bowl and stir in the chile, onion, cilantro, oregano, salt, and pepper. Mix well. Cover and refrigerate for at least 30 minutes, or up to 12 hours, so all the flavors come together.
  • When ready to serve, taste the ceviche for salt and pepper and add more if necessary.
  • Mound 2-3 tablespoons of ceviche on top of each tostada. Top each with a slice of tomato and avocado and a final sprinkling of salt.

Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa

fried shrimp tacos
Print Recipe
5 from 5 votes

Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa

Fried Shrimp Tacos recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time10 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: Chipotle, cucumber, flour tortillas, guacamole, Jicama, Salsa, Shrimp
Servings: 4 to 6
Author: Pati Jinich

Ingredients

For the shrimp:

  • 1 cup all purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chipotle chile
  • 2 teaspoons kosher salt plus more to season shrimp
  • 1 1/4 cups seltzer
  • 1 pound large shrimp peeled and deveined (tails off)
  • Safflower oil

Instructions

  • Combine the flour, cumin, chipotle, and salt together in a medium bowl. Whisk in the seltzer water to make a batter.
  • Season the shrimp with salt.
  • In a heavy, wide skillet or casserole, pour oil to a depth of 4 inches and heat over medium for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of shrimp into the oil — it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.
  • Dip the shrimp into the batter and carefully drop into the hot oil. Fry until golden and crisp, turning once, about 2-3 minutes. Transfer to the cooling rack and season with salt.
  • Serve the shrimp on a warm tortilla topped with the slaw and guacamole salsa.

Notes

Tacos de Camarón con Ensalada de Jícama, Manzana y Pepino y Salsa de Guacamole

Mushroom Tacos with Chile de Árbol Salsa

Mushroom Tacos
Print Recipe
3.8 from 5 votes

Mushroom Tacos with Chile de Árbol Salsa

Mushroom Tacos with Chile de Árbol Salsa recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time10 mins
Course: Main Dish
Cuisine: Mexican
Keyword: chile de arbol, cilantro, corn tortillas, Mushroom, Salsa
Servings: 6 tacos
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower oil
  • 3 garlic cloves peeled and roughly chopped
  • 2 teaspoons fresh thyme leaves roughly chopped
  • 1 pound mixed mushrooms such as maitake, crimini, shitake, sliced into ¾ inch pieces
  • Kosher salt to taste
  • 3 tablespoons Chile de Árbol Salsa plus more to serve
  • 1 tablespoon sherry vinegar
  • 2 tablespoons cilantro leaves and upper stems, chopped, plus more to garnish
  • 6 warm corn or flour tortillas
  • Cilantro flowers to garnish (optional)

Instructions

  • Heat oil in a large skillet over medium heat. Once hot add the garlic and thyme and once the garlic begins to just lightly brown around the edges, add the mushrooms. Let them cook for 3 minutes, then stir and season with salt. Again, let them sit undisturbed for 2-3 minutes, or as needed, allowing any liquid to cook off and until they are deeply browned. Once browned, stir in the chile de árbol salsa and cook for one minute while stirring, so the mushrooms absorb the flavor. Stir in the vinegar and the chopped cilantro. Remove from heat.
  • Spoon onto warm corn tortillas and garnish with cilantro and/or cilantro flowers, if using. Serve with extra chile de árbol salsa.

Notes

Tacos de Champiñones con Salsa de Chile de Arbol

Corn Tortilla Egg Nests

corn tortilla egg nests
Print Recipe
4 from 6 votes

Corn Tortilla Egg Nests

Corn Tortilla Egg Nests recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time20 mins
Course: Breakfast
Cuisine: Mexican
Keyword: Avocado, chile de arbol, corn tortillas, cotija cheese, Eggs, mexican crema, Salsa
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 8 homemade corn tortillas fresh from the comal right when they puff
  • 8 eggs
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Toppings:

Instructions

  • Follow the process for making the homemade tortillas in the recipe linked in the ingredients. You’ll want to make the nests as you are cooking the tortillas. One by one crack an egg in a ¼ measuring cup that is easy to pour from and sprinkle with salt and black pepper to taste. Once the tortilla puffs, make a slit with a sharp knife, such as a paring knife to open the tortilla pocket, make an opening of about 1 to 2 inches. You may use a soup spoon to open the pocket more fully.
  • Pour the cracked egg in the pocket and place back on the comal or pan. Let it cook for a couple minutes. If desired, flip the egg filled tortilla to the other side to cook a couple minutes on the other side, or until desired doneness. You can cook the egg in the tortilla without flipping as well. Repeat with the remaining tortillas and eggs.
  • Place on a plate, cover with the chile de árbol salsa verde and garnish with crumbled queso fresco or Cotija, Mexican crema, and slices of ripe avocado.

Notes

Huevos Tapados al Comal

Chile de Árbol Salsa Verde

chile de arbol salsa verde
Print Recipe
4.67 from 9 votes

Chile de Árbol Salsa Verde

Chile de Árbol Salsa Verde recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time10 mins
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 pounds tomatillos husked and rinsed
  • 4 chiles de árbol stemmed
  • 1 thin slice of white onion
  • 1 teaspoon kosher salt or to taste

Instructions

  • Place the tomatillos on a baking sheet and place under the broiler. Roast and char for 8 to 10 minutes, flipping in between, until completely charred, juicy and softened. Alternatively, char them on a grill or a hot comal.
  • Transfer to a blender along with chiles de árbol, a thin slice of white onion and salt. Puree until smooth.

Pellizcadas

Pellizcadas
Print Recipe
5 from 4 votes

Pellizcadas

Pellizcadas recipe from Pati’s Mexican Table Season 10, Episode 7 “Getting to the Roots”
Cook Time30 mins
Course: Antojos
Cuisine: Mexican
Keyword: cotija cheese, masa, queso fresco, refried beans
Servings: 18 pellizcadas
Author: Pati Jinich

Ingredients

  • 2 1/2 cups (231g) masa harina
  • 1/2 teaspoon kosher salt
  • 1 2/3 cups warm water plus more as needed
  • Oléico safflower oil

Toppings:

Instructions

To make the dough:

  • In a large, shallow mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring with your hands, to make a cohesive dough.
  • Mix and knead the dough with your hands in the bowl until it’s smooth and somewhat firm, about a minute or so. If the dough is sticking to your hands and feels wet, add more masa harina a teaspoon at a time. If the dough crumbles when you roll a piece into a ball, add more water a teaspoon at a time.
  • Cut the side seams of a quart-sized zip-top bag or plastic produce bag so that it opens flat along the bottom seam and then cut along the bottom seam to make two pieces of plastic. You can reuse this bag every time you make pellizcadas, sopes or tortillas. Set aside.
  • Divide the dough evenly into 18 pieces and roll each piece into a ball. Place the balls on a clean work surface and cover them with plastic wrap or a damp kitchen towel to keep them moist.
  • Preheat a comal, cast iron skillet, nonstick pan, or a griddle, over medium heat for 5 minutes, or until evenly hot.

To press the pellizcadas:

  • Working with one ball of dough at a time, sandwich it in between the plastic bag pieces on the bottom plate of a tortilla press. There should be a piece of plastic under the ball and another piece of plastic on top of the ball. Gently close the tortilla press until the dough is about 1/4” thick and about 3” to 4” in diameter. You may need to press it a couple times to get the desired thinness.

To cook pellizcadas:

  • Peel the top layer of plastic away from the pellizcada. Remove the pellizcada along with the bottom layer of plastic and place it in your palm with the plastic side up. Peel away the plastic and quickly, but gently, lay the pellizcada on the preheated pan. Cook for about 2 minutes on each side, until opaque and speckled, and they can easily be flipped without sticking to the pan.
  • Remove from the heat and place it on a flat surface or cutting board. At this point, it will not be cooked all the way through. Using a kitchen towel or cloth napkin to protect your fingers from the heat, press and gently pinch a rim around the edge of the pellizcada; the masa should still be soft enough to do this.
  • When finished forming all the pellizcadas, add oil to the comal or skillet, or brush each pellizcada with oil, and cook for one minute more on each side or until it’s cooked through and freckled with brown spots.
  • To serve immediately, remove pellizcadas from the heat and top each with a tablespoon of warm refried beans, some chicharrón en salsa, crumbled cheese, and chopped onion.
  • To serve later, wrap pellizcadas in a clean kitchen towel, seal in a plastic bag and refrigerate for up to 3 days. They can also be frozen for longer storage. Reheat on a hot surface (comal, pan, or griddle) for a few minutes before serving. If desired, reheat in a bit of oil to crisp up the outside of the pellizcada.

Chicharrón in Three Chiles Salsa

Pellizcadas
Print Recipe
4.34 from 6 votes

Chicharrón in Three Chiles Salsa

Chicharrón in Three Chiles Salsa recipe from Pati’s Mexican Table Season 10, Episode 7 “Getting to the Roots”
Cook Time15 mins
Course: Filling, Main Dish
Cuisine: Mexican
Keyword: cilantro, jalapeno, Poblano, serrano, tomatillos
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 2 pounds tomatillos husks removed and washed
  • 1 cup cilantro leaves and upper part of the stems
  • 1 poblano chile stemmed, seeded, and coarsely chopped
  • 1 jalapeño chile stemmed and coarsely chopped
  • 1 serrano chile stemmed and coarsely chopped
  • 1 cup chicken broth
  • 1 teaspoon kosher salt
  • 1 tablespoon Oleico safflower oil
  • 5 ounces chicharrón broken into pieces

Instructions

  • Place the tomatillos in the medium saucepan, cover with water, and set over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 8 to 10 minutes, until the tomatillos are soft and cooked through. Using a slotted spoon, transfer the tomatillos to the jar of a blender along with the cilantro, poblano, jalapeño, serrano, chicken broth, and salt. Puree until smooth.
  • In a medium saucepan, heat the oil over medium heat. Add the pureed three chiles salsa and let simmer for 2 to 3 minutes. Add the chicharrón in pieces and continue cooking for a couple minutes more.
  • Use it as a filling for tacos or quesadillas, or as a topping for sopes or pellizcadas.

Notes

Chicharrón en Salsa de Tres Chiles

Jalisco-Style Chicken Tamales

Jalisco-Style Chicken Tamales
Print Recipe
4.13 from 8 votes

Jalisco-Style Chicken Tamales

Jalisco-style Chicken Tamales recipe from Pati’s Mexican Table Season 10, Episode 6 “Tradition and Innovation”
Cook Time1 hr
Course: Antojos, Breakfast, Snack
Cuisine: Mexican
Keyword: chicken, jalapeno, masa, Poblano, Tamales, Tomato
Servings: 16 tamales
Author: Pati Jinich

Ingredients

Tamal dough:

  • cups (326g) masa harina
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup (184g) lard or vegetable shortening
  • cups (738g) chicken broth

Filling:

  • 3 poblano chiles
  • 1 pound ripe tomatoes or one 14.5-ounce can of fire roasted tomatoes
  • 2 tablespoons vegetable oil
  • 1/2 cup (71g) chopped white onion
  • 2 garlic cloves peeled and finely chopped
  • 1/4 teaspoon ground cumin
  • 4 whole cloves stemmed and crushed
  • 1/2 teaspoon salt
  • 1/2 cup (70g) chopped manzanilla olives stuffed with pimentos
  • 1/4 cup (46g) coarsely chopped capers
  • 1/4 cup diced pickled jalapeños
  • 3 cups (330g) shredded cooked chicken

For assembly:

  • 30 to 36 dried corn husks

Instructions

To make the tamal dough:

  • Whisk together the masa harina, baking powder and salt in a medium bowl.
  • Place the lard or vegetable shortening in a mixer set with the paddle attachment and beat on high until very light, about 1 to 2 minutes. Reduce the speed and add the chicken broth and masa harina mixture alternately, stopping to scrape down the sides of the bowl as needed. Once it has all been added, raise speed to medium and continue beating for about 4 to 8 minutes, until the dough is homogeneous, very fluffy, and aerated.
  • To test if the dough is ready, drop 1/2 teaspoon into a cup of cold water. If it floats, it is ready. If it sinks, beat longer to aerate further.

To make the filling:

  • Place poblano chiles and tomatoes (if using fresh) on a baking sheet covered with aluminum foil. Place under the broiler and char for 8 to 10 minutes, flipping a couple times in between, until charred, soft, and wrinkled.
  • Remove the poblanos and tomatoes from the oven. Place the poblanos in a plastic bag, close the bag, and set aside to allow the poblanos to steam and sweat for at least 10 minutes, and up to 2 hours. Remove the poblanos from the bag and in a bowl of water, or under a gentle stream of running water, peel away the charred skin. Next, cut a slit down the side of each poblano and remove the seeds and stems before cutting into strips of about 1” x 1/4”. Set aside.
  • Chop the broiled tomatoes into 1/2″ pieces. If using canned tomatoes, simply chop them.
  • In a large skillet, heat the vegetable oil over medium heat. Once hot, add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook until fragrant, a minute or two longer.
  • Add the chopped tomatoes (including the skins, seeds, and juices), cumin, crushed tops of the whole cloves, and salt. Cook for 3 to 4 minutes, until the mixture is dark red and thickened. Add poblanos, olives, capers, pickled jalapeños and chicken, stirring to combine. Cook for 5 more minutes.

To assemble tamales:

  • In a large bowl, soak the dried corn husks in hot water for at least 10 minutes, or until soft and pliable, drain.
  • Working with one corn husk at a time, lay it out with the tapered end pointing towards you. Portion about 1/4 cup (50g) masa onto the husk – a scone or muffin scoop works well here. Spread the masa into a rectangle, about 3” x 5”; the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides and at least 1” on the bottom. Place 2 tablespoons of the filling (about 40g) in the middle of the rectangle.
  • Pick up the two long sides of the corn husk and bring them together (the masa will start to swaddle the filling). Fold the joined sides of the husk together to one side of the tamal, wrapping them in the same direction around the tamal. Fold up the empty section of the husk, with the tapering end from the bottom up and spread the tamal gently so it is evenly distributed. This will form a closed bottom and the top will be left open. Place the tamales as vertically as you can in a container (open side up) and repeat the assembly with the remaining masa and filling.

To steam tamales:

  • Fill a steamer with water right up to the bottom of the steaming base or basket and bring the water to a simmer over medium heat. Line the steamer base or basket with a layer of soaked corn husks. Place the prepared tamales as vertically as you can into the prepared steamer with the open end facing up. If there is space left in the steamer, tuck in some more corn husks, so the tamales will be snug and not shift around. Cover the tamales with more soaked corn husks and steam, covered with a lid, for about an hour.
  • Turn off the heat and let them rest and settle in the steamer for at least 10 minutes. You can test the tamales for doneness by unwrapping one and checking to see that it releases easily from the husk. If it doesn’t, return the steamer to the heat, checking them at 5-minutes increments. Finished tamales will stay warm for about 2 hours in the steamer.

Storage information:

  • Tamales can be made ahead several days before and stored in the 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.

Notes

Tamales Tapatíos

Salsita Tapatía

Salsita Tapatía
Print Recipe
4.25 from 8 votes

Salsita Tapatía

Salsita Tapatía recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time10 mins
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, tomatillos, Tomato
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 ripe roma tomatoes
  • 1 pound tomatillos husked and rinsed
  • 4 to 5 chiles de árbol stemmed
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano
  • 1 thin slice of white onion
  • 1 teaspoon kosher salt or to taste

Instructions

  • In a medium saucepan add the tomatoes and tomatillos and cover with water. Bring to a boil, then reduce to a simmer, and cook until soft, about 10 minutes.
  • Place the cooked tomatoes and tomatillos in a blender along with the chiles de árbol, oregano, onion slice, and salt, and puree until smooth. Adjust salt if necessary.

Birriadillas

Birriadillas
Print Recipe
5 from 6 votes

Birriadillas

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

Ingredients

Instructions

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

Jalisco-style Birria

Jalisco-style Birria
Print Recipe
4.3 from 10 votes

Jalisco-style Birria

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

Ingredients

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

For serving:

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

Instructions

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

Notes

Birria

Tepache

Tepache
Print Recipe
3.2 from 5 votes

Tepache

Tepache recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”
Cook Time10 mins
Course: Drinks
Cuisine: Mexican
Keyword: cinnamon, piloncillo, pineapple
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 4 liters, or 16 cups, water
  • 1 pound piloncillo or dark brown sugar
  • 1 cinnamon stick
  • 5 whole cloves
  • 1 ripe pineapple or about 3 cups
  • 1 cup lager beer

Instructions

  • Using the traditional big earthenware jug (or a large pot), bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. Simmer, stirring once in a while, for about 10 minutes or until the piloncillo has dissolved.
  • While the water is simmering, wash the pineapple thoroughly, and remove the stem and bottom. Cut it into 2 inch cubes, without taking off its rind.
  • Once the flavored water is ready, turn off heat and add in the pineapple chunks and cover. Let rest for 2 days, or 48 hours, in a warm area of your kitchen. The mixture will begin to ferment and bubble on the surface. Add a cup of lager beer, stir well, and let it sit for up to 12 hours more. Don’t let it ferment much longer, or you may end up with vinegar instead!
  • Strain tepache through a fine strainer or cheesecloth, and serve very cold. You can either refrigerate it or serve over ice cubes.

Notes

Pineapple Drink

Red Menudo

red menudo
Print Recipe
4.13 from 8 votes

Red Menudo

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

Ingredients

For the soup:

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

For the chile puree:

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

Garnishes:

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

Instructions

To make the soup:

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

Meanwhile, make the chile puree:

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

To finish the soup:

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

Notes

Menudo Rojo

Pollo a la Valentina

Pollo a la Valentina
Print Recipe
3.86 from 7 votes

Pollo a la Valentina

Pollo a la Valentina recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Cook Time45 mins
Course: Main Dish
Cuisine: Mexican
Keyword: chicken, jalapeno, Potato, Tomato
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 1 4-5 pound chicken cut into serving pieces
  • 1 half of a white onion
  • 3 garlic cloves
  • 2 bay leaves
  • 3 teaspoons kosher salt divided
  • 4 to 5 large potatoes peeled and cut into cubes
  • pounds ripe tomatoes
  • teaspoons dried oregano
  • 3 tablespoons brine from the pickled jalapeños
  • 5 tablespoons safflower oil divided
  • 1 head romaine lettuce leaves rinsed and dried, thinly sliced
  • 4 to 6 radishes halved, thinly sliced
  • Pickled jalapeños and carrots
  • Bolillos or birotes, homemade or store bought, to serve

Instructions

  • In a large pot, place the chicken pieces, along with the onion, garlic, bay leaves, and 2 teaspoons of the salt, and cover with water. Set over high heat. Once it comes to a boil, reduce to medium heat, add the cubed potatoes and simmer for 20 minutes, until the chicken is just cooked through and the potatoes are soft. Using a slotted spoon, transfer the chicken into a strainer and let cool. Transfer the cubed potatoes into another strainer and let cool.
  • In a medium saucepan, add the tomatoes and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until completely cooked and soft. Transfer the tomatoes to the jar of a blender along with the oregano, pickled jalapeño brine, and the remaining teaspoon of salt and puree until smooth.
  • Rinse and wipe dry the same saucepan used for the tomatoes and set over medium-high heat. Add 1 tablespoon of the oil, once hot, add the pureed tomato sauce and simmer for 5 to 6 minutes until darkened in color and thickened in consistency. Scrape onto a bowl.
  • In a large non-stick saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, dunk the potatoes into the tomato sauce, then place in the saute pan and fry for 3 to 4 minutes per side, or until crisped and browned. Scrape onto a large platter and set aside.
  • Add the remaining 2 tablespoons of oil to the saute pan, and one by one, dunk the chicken pieces into the tomato sauce, then add to the saute pan. Fry for 3 to 4 minutes per side, flipping as need be, until completely crisped and browned. Place on the same platter as the potatoes.
  • Reduce heat to medium, pour in the remaining tomato sauce and simmer for 1 to 2 minutes, stirring constantly, while it bubbles and thickens. Pour the thickened tomato sauce over the chicken and toss to coat.
  • Serve with the potatoes, shredded lettuce, radishes and pickled jalapeños. Bring bolillos or birotes to the table to eat along with the chicken, sides and garnishes.

Rice with Poblanos and Corn

Rice with Poblanos and Corn
Print Recipe
5 from 7 votes

Rice with Poblanos and Corn

Rice with Poblanos and Corn recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Cook Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Corn, Mahatma Rice, Poblano
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups Mahatma® Rice jasmine white rice
  • 1 tablespoon unsalted butter
  • 2/3 cup finely chopped white onion
  • 1 1/2 cups corn kernels from about 2 ears
  • 1 1/4 teaspoons kosher salt or more to taste
  • 1/2 teaspoon ground allspice
  • 4 cups chicken broth or water plus more if needed
  • 4 fresh poblano chiles roasted, sweated, peeled, seeded, and cut into 1-x-1/4-inch strips

Instructions

  • Heat the oil in a large saucepan over medium-high heat, until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, crackles, and feels heavier as you stir it, 2 to 3 minutes.
  • Clear a space in the center of the pan and add the butter. Once it melts, add the onion and corn and cook, stirring and mixing with the rice, for 2 to 3 minutes, until the onion begins to soften. Add the salt and allspice, stir well, and stir in the broth or water. Bring to a boil, add the poblanos, stir once, cover, and reduce the heat to the lowest setting.
  • Simmer for 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be tender; if it is not but all the liquid has been absorbed, add 2 tablespoons or so of broth or water, cover again, and cook for a couple more minutes.
  • Remove from the heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, taste and adjust the salt, and serve.

Notes

Arroz con Elote y Poblano

Almond Tres Leches Cake

Almond Tres Leches Cake
Print Recipe
4.43 from 7 votes

Almond Tres Leches Cake

Almond Tres Leches Cake recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Cook Time20 mins
Course: Dessert
Cuisine: Mexican
Keyword: almonds, apricot, cake, Eggs, milk
Servings: 1 two-layer 9”x13” cake
Author: Pati Jinich

Ingredients

Cake:

  • 1 1/2 cups (180g) cake flour
  • 1 cup (96g) almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 large eggs separated
  • 1/2 cup (99g) vegetable oil
  • 3/4 cup (170g) unsweetened almond milk
  • 1 teaspoon almond extract
  • 1 cup (198g) sugar
  • 1 teaspoon cream of tartar

Tres Leches Soak:

  • 1 cup (227g) unsweetened almond milk
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk

To Assemble:

  • 1 cup (340g) apricot jam or marmalade
  • 1 cup (114g) slivered almonds, lightly toasted and chopped
  • All of the Tres Leches Soak from above

Topping:

  • 2 cups (454g) heavy cream
  • 1/4 cup (28g) confectioners’ sugar
  • 2 teaspoons lime zest

Instructions

  • Preheat the oven to 350°F. Lightly grease two 9″x13″ pans; line with parchment and grease the parchment. If you only have one 9”x13” pan, you will need to bake the batter in two batches.

To make the cake:

  • In a medium bowl, combine the flours, baking powder, baking soda and salt. Set aside.
  • In a large bowl, whisk the egg yolks until creamy and pale. Add the oil, almond milk, and almond extract and continue whisking to combine. Fold the dry ingredients into the egg yolk mixture and mix gently until completely combined.
  • In a separate large bowl, using a whisk or a mixer with the whisk attachment, combine the egg whites and cream of tartar and whip until soft peaks form. Slowly add the sugar and continue whipping until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture, stirring until no streaks of white show.
  • Divide the batter among the two pans (about 560 grams per pan), gently smoothing the top. Bake for 20 to 22 minutes until a toothpick comes out moist but not wet. Remove the cakes from the oven and let cool completely.

To make the tres leches soak:

  • Whisk together the almond milk, evaporated milk, and sweetened condensed milk. Set aside until you are ready to assemble the cake.

To assemble the cake:

  • Once the cakes have cooled to room temperature, transfer one 9”x13” layer to a large serving platter. You can also assemble and serve the cake from a clean 9”x13” pan if you don’t have a large platter.
  • Poke the cake all over with a fork, and slowly pour on about a cup of the tres leches soak, then spread the apricot jam over the surface. Sprinkle the toasted, chopped almonds over the jam. Place the second 9”x13” layer on top of the first layer and again, poke the cake all over with a fork.
  • Slowly pour half of the remaining tres leches soak over the cakes. Let the liquid seep in for 10 to 15 minutes. Pour the remaining tres leches soak over the cakes, cover, and place in the refrigerator for at least 8 hours, or overnight.

To make the topping:

  • When ready to serve the cake, whip the cream, confectioners’ sugar and lime zest until the cream holds a medium peak. Spread over the top of the cake and serve.
  • Storage information:
  • Refrigerate any leftover cake, covered, for up to a week.

Notes

Pastel de tres leches con almendras

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

Chile Charred Pork Sandwich
Print Recipe
4.5 from 6 votes

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

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

Ingredients

Instructions

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

Notes

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

Chile Charred Pork

Chile Charred Pork Sandwich
Print Recipe
4.6 from 5 votes

Chile Charred Pork

Chile Charred Pork recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Cook Time2 hrs 30 mins
Cuisine: Mexican
Keyword: pork
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound pork butt cut into 1- 2 inch cubes
  • 1 pound pork ribs cut into individual ribs
  • 1/3 cup apple cider vinegar
  • 1 tablespoon kosher salt
  • 4 guajillo chiles stemmed and seeded
  • 2 chiles de árbol preferably Chile de Yahualica from Jalisco, stemmed
  • 4 whole cloves stemmed
  • 1 teaspoon cumin seeds
  • 1 tablespoon sesame seeds
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1" piece of true cinnamon or canela or substitute 1 teaspoon ground canela
  • 2 garlic cloves peeled
  • 1 tablespoon peeled and coarsely chopped fresh ginger
  • 2 ounces grated Mexican chocolate
  • ½ teaspoon freshly ground black pepper

Instructions

  • Place the pork butt and ribs in a large bowl, cover with the vinegar, sprinkle with the salt, and mix. Cover and let sit in the refrigerator for one hour.
  • On a preheated comal or skillet set over medium heat, toast the guajillos and chiles de árbol for a minute per side, until lightly toasted and their texture and color have changed (but don’t let them burn), set aside. On the same comal or skillet, toast the stemmed cloves, cumin seeds, sesame seeds, oregano and thyme for just a minute, stirring constantly so they don’t burn. If using the piece of canela stick, toast it for a minute or two.
  • Place the toasted chiles as well as the garlic cloves and ginger in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until rehydrated and plumped up.
  • In the jar of a blender, add the rehydrated chiles, cooked garlic and ginger, and a cup of the cooking liquid. Add the toasted cloves, cumin seeds, sesame seeds, oregano, thyme, canela stick or ground cinnamon, grated chocolate, ground black pepper and puree until completely smooth. Let cool to room temperature, then cover the pork with this mixture and marinate in the refrigerator anywhere from 24 to 48 hours.
  • When ready to cook the meat, preheat the oven to 375°F. Remove the pork from the refrigerator. Once the oven is hot, place the pork in a baking pan or dish, cover with aluminum foil, and roast for 2 hours.
  • Remove the foil and roast uncovered for another 30 minutes. The meat should completely fall apart when you shred it with a fork. Eat it in lonches or tortas, or tuck it into soft corn tortillas for tacos.

Notes

Tatemado de Puerco

Episode 1001: Welcome to Guadalajara

Pati explores the culinary highlights of Jalisco’s capital city, Guadalajara. She starts at a legendary street cart for a taste of the city’s most iconic sandwich, tortas ahogadas. Then, she meets up with one of the city’s best chefs, Fabian Delgado, to see how he’s setting new expectations for the market food experience. In her kitchen, Pati makes bolillos and a torta (called lonche in Jalisco) filled with a local staple, tatemado de puerco.

Full Episode

Episode 1002: Food Meets Art

Guadalajara is the cultural epicenter of Jalisco, drawing some of the most creative artists, musicians and chefs from all over Mexico. In this episode, Pati explores some unique spots where food and art truly connect. At Ceramica Suro, she gets a tour of the ceramics factory that supplies dishware and textiles to some of the finest restaurants in Mexico and the US. Then she visits two chefs, Poncho Cadena and Fernanda Covarrubias, who both create artistic, colorful dishes that are almost too beautiful to eat. In her kitchen, Pati makes an almond tres leches cake and another dish inspired by her experiences.

Full Episode

Episode 1003: Jalisco Classics

Pati stops at a couple of Guadalajara’s most beloved restaurants for two of the region’s classic recipes. At Super Menuderia Cano, Pati learns the secrets to their menudo recipe that’s so good people line up down the block waiting to get in. Then, she visits Birriera Chololo, where locals say the birria is second to none.  Back in her kitchen, Pati keeps the classics theme going by perfecting her own recipes for a few Jalisco favorites: menudo, tepache and jericalla.

Full Episode

Episode 1004: Los Mariachis

Some say that Jalisco is the birthplace of Mariachi. In this episode, Pati learns about the history, the instruments and the meaning behind that beloved music that pulls at the heart strings of so many Mexicans. In Guadalajara, she sits down for lunch with the leader of one of Mexico’s most accomplished bands, Mariachi Nuevo Tecalitlán. Then, she visits a guitar shop owned by true craftsmen, with an interesting new take on the mariachi guitar. In her kitchen, Pati makes carne en su jugo and Masa Shortcake.

Full Episode

Episode 1005: Escaramuza

Jalisco is famous for its charros. But, in this episode, Pati experiences a unique and storied part of this part of the culture: the Escaramuza. An all-female horse riding and skills competition honoring the woman charros who fought for Mexico’s independence.  Pati meets with one of the best competitors in Jalisco to learn about the history, rules and meaning behind the competition and watches as she coaches the next generation of young female riders during one of their biggest competitions of the year.  In the kitchen, Pati makes Jalisco-style birria and her friend, pastry chef and cookbook author Fany Gerson, joins her to make Mexican jello for dessert.

Full Episode

Episode 1006: Tradition and Innovation

Pati meets chef and historian Maru Toledo who is working to preserve and pass on some of Jalisco’s most important regional recipes. She then goes to Hacienda Romo for a first hand look at the influence of hacienda culture and meets a family that built their legacy on tequila and agave, but are now using an entirely new crop, blueberries, to create more jobs and opportunities for workers, specifically women, in Jalisco. Back home in her kitchen, Pati makes Jalisco-style chicken tamales and chile relleno rice dressed with salsa roja.

Full Episode

Episode 1007: Getting to the Roots

Pati meets the young chefs and owners of one of Guadalajara’s most exciting new restaurants, Xokol, where they are reconnecting with their roots and using heritage corn to create a menu full of delicious dishes. In Tequila, she visits Chef Marin from Solar de Las Animas, who creates a drink and dessert inspired by his grandmother. Back home, Pati invites her friend Francisco Migoya over to make one of his acclaimed desserts to go with a meal she loves, pellizcada and chicharrón in salsa verde.

Full Episode

Episode 1008: The heart of Tequila

Pati visits one of Jalisco’s most popular tourist destinations and the birthplace of Mexico’s most famous spirit, Tequila. She explores the town, learns about the history of tequila making, and gets an up-close look at the whole process from the agave fields to the tasting table. At home, Pati makes a big brunch of corn tortilla egg nests with salsa verde con chile de árbol and a traditional arroz rojo.

Full Episode

Episode 1009: Double Vallarta

Pati is in one of Mexico’s most popular beach destinations, the beautiful, charming town of Puerto Vallarta. She gets an insider’s tour of the best street food from one of Puerto Vallarta’s most acclaimed chefs, Thierry Boulet, and visits one of the city’s best new restaurants, La Docena, which is helping to revitalize El Malecón. Then, she gets a behind the scenes tour of one of Nuevo Vallarta’s biggest resort destinations to learn the ins and outs of what it takes to serve thousands of vacationers every single day. As the sun sets, she hits the beach for a demonstration of one of the region’s specialties, pescado zarandeado.

Full Episode

Episode 1010: Tacos and a Tostada

In this episode, Pati celebrates everyone’s favorite Mexican creation, the taco. She tries two of Jalisco’s best tacos — marlin tacos in Puerto Vallarta and barbacoa tacos in Guadalajara. In her kitchen, Pati creates a pair of Jalisco-inspired tacos and a Ceviche tostada that are sure to satisfy any true taco-lover.

Full Episode