Oaxaca

Señor Breakfast Sandwich

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5 from 5 votes

Señor Breakfast Sandwich

Señor Breakfast Sandwich recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy" 
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast
Cuisine: Mexican
Keyword: chipotles in adobo, Eggs, ham, Oaxaca cheese, pati's mexican table
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the chipotle béchamel:

  • 2 tablespoons unsalted butter plus more to butter baking sheet
  • 2 tablespoons all-purpose flour
  • 1 1/3 cup cold milk
  • 1 tablespoon dijon mustard
  • 2 tablespoons sauce from chipotles in adobo sauce or chopped chipotles in adobo
  • 1/4 teaspoon kosher or coarse sea salt more to taste
  • Freshly ground black pepper to taste

For the sandwiches:

  • 8 slices of sandwich bread
  • 1 1/3 cup shredded Oaxaca cheese or 8 slices of muenster
  • 8 thin slices of baked ham
  • 8 eggs
  • Vegetable oil for cooking the eggs
  • Slices of ripe avocado for garnish

Instructions

To make the chipotle béchamel:

  • In a small saucepan set over medium heat, melt the butter. Once it begins to bubble, incorporate the flour. Cook for a couple of minutes, stirring constantly, until it turns into a paste and begins to smell toasty, and the color begins to turn amber.
  • Add the cold milk and continue cooking, stirring occasionally, until the sauce thickens, another 2 to 3 minutes. Add the Dijon, chipotles in adobo, salt, and pepper to taste, and mix well. Once it has reached the desired thickness, about the consistency of a pudding, turn off the heat and set aside.

To make the sandwiches:

  • Pre-heat the oven to 375 degrees Fahrenheit. Butter a baking sheet.
  • Place the slices of bread on the baking sheet and spread a couple tablespoons of the chipotle béchamel onto 4 slices. Put a couple slices of ham onto each of the other 4 slices of bread. Top all 8 slices of bread with cheese, splitting about 1/3 cup of shredded cheese per sandwich. Place in the oven and bake until bread is toasty and cheese is melted, about 5 to 6 minutes.
  • Meanwhile, set small skillet over low heat. Once hot, add a few drops of oil. Once the oil is hot, 2 at a time, crack the eggs into the skillet and season with salt and pepper. Cover with a lid and cook until desired doneness. I do about 4 minutes for sunny side up eggs with runny yolks and set egg whites.
  • Remove the sandwiches from oven, close the sandwiches and put a pair of sunny side up eggs on top.

Notes

Señor Sándwich

Sopes

Pati Jinich sopes
Print Recipe
4.41 from 5 votes

Sopes

Sopes recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time10 mins
Cook Time8 mins
Total Time18 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: cotija, queso fresco, refried beans, sopes, Tomatillo Salsita
Servings: 12 sopes
Author: Pati Jinich

Ingredients

To make the Sopes:

  • 2 cups masa harina or corn tortilla flour such as Maseca
  • 2 cups water more if needed
  • Pinch kosher or coarse sea salt

To serve:

Instructions

  • Heat a comal or skillet over medium heat until very hot.

To make the sopes:

  • Combine the masa harina, water and salt, kneading in a revolving motion with your hands. Knead for a couple of minutes, until dough is smooth and has no lumps. If it feels too dry, add a bit more water.
  • Divide the dough into 12 balls, each about 2-inches in diameter. Line the bottom of a tortilla press with circles cut from a thin plastic bag (like the ones from the produce section of your grocery store). One at a time, place a ball of dough onto the plastic lining the bottom of the tortilla press, and top with another layer of plastic. Press down to make a flat disk as thick as a pancake, about 1/4-inch thick (much thicker than a tortilla). You can also flatten and form them by hand. Repeat with all 12 balls.
  • As you make them, place each sope on the hot comal or skillet. Let them cook about one to two minutes on each side, until opaque and speckled, and they can be flipped without sticking.
  • Take them off the comal and place them on a chopping board. Using a kitchen towel to protect your fingers, make a rim around each sope by pressing and pinching with your fingers along the edges. Return them to the comal or skillet, and let them cook for one or two more minutes per side, until thoroughly cooked.
  • If eaten the same day, they may be kept wrapped in a clean kitchen towel. If not, wrap them in a kitchen towel or paper towel, and store inside a closed plastic bag in the refrigerator. They will keep for up to 3 days, afterwards they will turn too hard. Reheat on hot comal or skillet for a couple minutes before eating. They can also be frozen and kept for months.

To serve:

  • Once the sopes have been thoroughly cooked and warmed, place on a platter and add a generous tablespoon of refried beans, shredded lettuce, crumbled cheese, chopped onion and Quick Roasted Salsita. Salsa may be left on the side for people to add as much as they like.

Chipotle Goat Cheese Spread

Pati Jinich chipotle goat cheese spread
Print Recipe
4.43 from 7 votes

Chipotle Goat Cheese Spread

Chipotle Goat Cheese Spread recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal" 
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish, Snack
Cuisine: Mexican
Keyword: chipotles in adobo, goat cheese, pati's mexican table, sundried tomatoes, walnuts
Servings: 1 generous cup
Author: Pati Jinich

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup white onion thinly sliced
  • 1/4 cup walnuts
  • 2 tablespoons sundried tomatoes packed in oil coarsely chopped
  • 6 ounces goat cheese
  • 2 tablespoons chipotle chiles in adobo chopped
  • 1/2 teaspoon kosher or coarse sea salt
  • Freshly ground black pepper to taste

Instructions

  • In a small skillet, heat the oil over medium heat. Once hot, add the onion, reduce heat to low and cook, stirring occasionally, until completely softened and caramelized, about 5 to 7 minutes. Scrape the onions into the bowl of a food processor.
  • Place the skillet back over low heat, add the walnuts and let them toast, stirring occasionally, for 3 minutes. Add the walnuts to the food processor along with the chipotle chiles, sundried tomatoes, goat cheese, salt, and freshly ground black pepper to taste. Process until smooth. Use immediately or store covered in the refrigerator.

Notes

Dip de Queso de Cabra con Chipotle

Eggs in Salsa Martajada

Pati Jinich eggs in salsa martajada
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3.84 from 6 votes

Eggs in Salsa Martajada

Eggs in Salsa Martajada recipe from Pati's Mexican Table Season 6, Episode 9 "Oaxaca Breakfast: Messy & Delicious"
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Breakfast
Cuisine: Mexican
Keyword: banana chiles, chiles de agua, Eggs, pati's mexican table, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds ripe Roma tomatoes
  • 5 banana chiles or 2 chiles de agua
  • 1 teaspoon kosher or coarse sea salt plus more to season the eggs
  • 2 tablespoons vegetable oil plus 2 teaspoons to cook the eggs
  • 12 eggs

Instructions

  • Place the tomatoes and chiles on a sheet pan and under the broiler, or on an already heated comal, griddle or skillet set over medium heat. Roast or char for 10 minutes, flipping in between, until completely charred, cooked and mushy.
  • Place the chiles in a plastic bag, close tightly and let them sweat. After 10 to 15 minutes, peel off their skin under a thin stream of water. Then make a slit down the sides of the chiles with a knife and remove the seeds. Cut them into horizontal slices.
  • In the jar of a blender, place the charred tomatoes and their juices, 1 of the cleaned banana peppers, and the salt. Pulse for only a few seconds, until coarse, rustic and chunky (not a smooth puree).
  • Heat the oil in a large skillet or casserole set over medium-high heat. Once hot, add the salsa and incorporate the remaining slices of chile. Cook for 5 to 6 minutes.
  • Meanwhile, beat the eggs in 2 batches of 6 eggs each and season with salt. Heat one teaspoon oil in a non-stick skillet set over medium-high heat. Once hot, add the first batch of 6 scrambled eggs and cook as you would a messy omelet. Once cooked but still tender, about 2 to 3 minutes later, scrape onto casserole with salsa. Repeat with the second batch of eggs. Cover the eggs with the salsa and serve.

Notes

Huevos en Salsa Martajada

Corn Soup with Queso

Print Recipe
4.34 from 6 votes

Corn Soup with Queso

Corn Soup with Queso recipe from Pati's Mexican Table Season 6, Episode 8 "In Search of La Mixteca"
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Soup
Cuisine: Mexican
Keyword: Corn, epazote, pati's mexican table, queso fresco, serrano chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1/2 cup white onion finely chopped
  • 1 to 2 serrano or jalapeño chiles stemmed and finely chopped
  • 4 cups fresh corn kernels from 5 to 6 ears of corn or substitute with thawed from frozen
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/4 cup fresh epazote leaves chopped, or substitute with cilantro
  • 8 cups chicken broth
  • 1 cup diced queso fresco

Instructions

  • In a soup pot set over medium-high heat, melt the butter with the oil. Once it sizzles, add the onion and chile and cook for 3 to 4 minutes, until completely wilted and beginning to brown.
  • Add the corn and salt, stir, and cook for another 3 minutes. Add the epazote or cilantro and stir.
  • Pour in the chicken broth and bring to a simmer. Then cover, reduce the heat to low, and cook for 7 to 8 minutes. Turn off the heat.
  • Pour the soup into bowls and serve hot. Top with queso fresco.

Notes

Sopa de Elote con Queso 

Mole Verde with Pork and White Beans

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

Mole Verde with Pork and White Beans

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

Ingredients

For the Pork and Beans:

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

For the Mole Verde:

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

Instructions

To cook the pork and beans:

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

To make the mole verde:

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

Notes

Mole Verde con Puerco y Frijol Blanco

Oaxaca Style Refried Beans

Print Recipe
4.5 from 8 votes

Oaxaca Style Refried Beans

Oaxaca Style Refried Beans recipe from Pati's Mexican Table Season 6, Episode 9 "Oaxaca Breakfast: Messy & Delicious"
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Side Dish
Cuisine: Mexican
Keyword: black beans, epazote, pati's mexican table, queso fresco, refried beans
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound black beans rinsed
  • 1 white onion halved
  • 1 tablespoon kosher or coarse sea salt or to taste
  • A couple sprigs fresh epazote or cilantro
  • 5 dried avocado leaves
  • 3 dried chiles de arbol
  • 2 tablespoons lard or vegetable oil
  • 1/2 cup white onion finely chopped
  • For garnish queso fresco
  • For garnish ripe avocado

Instructions

  • Place the black beans and the onion in a large soup pot or casserole and add enough water to cover by at least 2- to 3-inches. Bring to a rolling boil over high heat and cover with a lid, leaving it slightly open. Reduce heat to medium-low and cook for an hour to an hour and 15 minutes – making sure there is always sufficient water (if you need to add a cup, make sure it is boiling hot).
  • Once the beans are cooked and tender, add 1 tablespoon salt and a couple sprigs of fresh epazote or cilantro. Cook for another 15 minutes. Turn off heat.
  • In a hot comal or skillet set over medium heat, toast the avocado leaves and chiles de arbol for a couple of minutes until fragrant and browned, flipping as they toast. Remove from the heat. Break the leaves into pieces. Remove the stem from the chiles and break into pieces without discarding the seeds.
  • Working in batches if necessary, add the cooked beans and at least 1 1/2 cups of their cooking liquid (or add water if need be) to the jar of a blender, as well as the avocado leaves and chiles. Puree until a little chunky.
  • In a large skillet or casserole set over medium-high heat, heat the lard or vegetable oil. Once hot, but not smoking, add the chopped onion. Cook until translucent and edges are beginning to brown, about 6 to 7 minutes. Incorporate pureed beans and reduce heat to medium. Cook, stirring occasionally, until they thicken to your liking. I cook them for about 10 to 12 minutes.

Notes

Frijoles Oaxaqueños

Pescado Agridulce

Pati Jinich pescado agridulce or sweet and sour Mexican style fish
Print Recipe
3.86 from 7 votes

Sweet and Sour Mexican Style Fish

Sweet and Sour Mexican Style Fish recipe from Pati's Mexican Table Season 6, Episode 8 "In Search of La Mixteca"
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: canela, cinnamon, fish, olives, tomatillos
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 4 tablespoons olive oil divided
  • 1 cup white onion slivered
  • 4 garlic cloves finely chopped
  • 1 pound ripe Roma tomatoes diced
  • 1 pound tomatillos husked and rinsed, diced
  • 1 teaspoon kosher or coarse sea salt plus more to season fish
  • 1 teaspoon brown sugar
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon Ground ceylon cinnamon or canela
  • 1/4 cup slivered almonds
  • 1/4 cup sliced manzanilla olives stuffed with pimientos
  • 2 pounds halibut filet skin on, cut into 6 pieces

Instructions

  • Heat 2 tablespoons of oil in a large skillet set over medium heat. Once hot, add the onion and cook for a couple minutes, until it starts to wilt. Add the garlic and cook for another minute, until fragrant. Incorporate the tomatoes, tomatillos and sprinkle in the salt, sugar, allspice, and cinnamon. Mix well and cook for another 5 minutes, stirring occasionally, until the vegetables have softened.
  • Incorporate the almonds and olives and continue cooking for another 7 to 8 minutes. Turn off the heat.
  • Season fish with salt to taste. Heat the remaining 2 tablespoons of oil in a large casserole set over medium-high heat. Once hot, add the fish skin side down and cook for one to two minutes, until the skin begins to brown.
  • Scrape the chunky sauce over the fish, cover the casserole and reduce heat to low. Cook for 10 minutes. I like to serve it over rice or steamed potatoes.

Notes

Pescado Agridulce

Almendrado with Chicken

Print Recipe
3.29 from 7 votes

Almendrado with Chicken

Almendrado with Chicken recipe from Pati's Mexican Table Season 6, Episode 7 "The Art of Mole"
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Mexican
Keyword: almonds, canela, capers, chicken, cinnamon, olives, pati's mexican table, Pickled Jalapeños, raisins
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 1/2 large white onion cut into pieces
  • 6 cloves garlic unpeeled
  • 2 pounds (about 7 or 8) roma tomatoes
  • 5 whole cloves
  • 12 black peppercorns
  • 1 1-inch stick ceylon cinnamon or canela
  • 1 teaspoon dried oregano
  • 1/2 cup vegetable oil
  • 1 3-pound chicken cut into serving pieces (wings removed for later use and breasts cut in half)
  • 1 teaspoon kosher or coarse sea salt
  • 2 cups chicken broth divided
  • 1 cup slivered almonds
  • 1/2 cup black raisins
  • 1/2 cup manzanilla olives stuffed with pimiento sliced
  • 1/4 cup capers chopped
  • 1/2 cup pickled jalapeño rajas or slices

Instructions

  • Place onion, garlic and tomatoes under the broiler, or on an already heated skillet, griddle or comal set over medium heat. Roast or char for about 10 minutes, flipping in between, until ingredients are completely charred, cooked and mushy. Set aside and peel the garlic cloves when cool enough to handle.
  • In a small skillet set over medium heat, toast the cloves, peppercorns and cinnamon stick for a couple minutes, moving and flipping them around to toast evenly. Set aside. Toast the oregano for 10 to 15 seconds and remove from the heat.
  • In the jar of a blender, place the charred onion, peeled garlic and charred tomatoes, along with the tops from the whole cloves (discard the stems), the peppercorns, cinnamon and oregano. Puree until completely smooth.
  • Heat the oil in a large casserole set over medium-high heat until very hot, but not smoking. Season the chicken with the salt and brown the chicken pieces for 2 to 3 minutes per side. You may need to do this in batches in order to not to crowd the casserole. Once you have removed all the chicken, immediately pour the tomato sauce into the hot oil and cover, as it will splatter. Reduce heat to medium.
  • Add a cup of chicken broth to the blender and puree for a few seconds to get all the remaining thick sauce out of the blender, pour into the simmering sauce and cover again. Cook for 10 minutes, stirring occasionally. Incorporate the remaining cup of chicken broth, almonds, raisins, olives and capers. Add the browned chicken pieces, cover and reduce heat to low and cook for 20 more minutes.
  • Remove the lid and add the pickled jalapeño slices. Increase heat to medium and cook for another 10 minutes, allowing all the flavors to blend and the sauce to thicken. Serve with rice.

Notes

Almendrado con Pollo

Creamy Slaw

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4.5 from 4 votes

Creamy Slaw

Creamy Slaw recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: cabbage, coleslaw, mexican crema, pati's mexican table
Servings: 3 cups
Author: Pati Jinich

Ingredients

  • 1/2 cup Mexican crema, crème fraîche, or sour cream
  • 1/2 cup mayonnaise
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 teaspoon sugar
  • Kosher or coarse sea salt to taste
  • Freshly ground black pepper to taste
  • 2 cups shredded green cabbage
  • 1 cup shredded red cabbage

Instructions

  • Combine the cream, mayonnaise, lime juice, sugar, salt and pepper in a large bowl and mix well. Add the green and red cabbage and toss with the dressing. Taste and adjust the salt to taste. Serve.

Notes

Ensalada Cremosita de Col 

Quick Roasted Tomatillo Salsita

Print Recipe
4.5 from 6 votes

Quick Roasted Tomatillo Salsita

Quick Roasted Tomatillo Salsita recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauce, Side Dish
Cuisine: Mexican
Keyword: cilantro, jalapeno, Salsa, serrano chiles, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 garlic clove unpeeled
  • 1 thick slice of a large white onion (about 2 ounces)
  • 1 whole jalapeño or serrano chile or more to taste
  • 1/2 cup fresh cilantro leaves and upper stems coarsely chopped
  • 1/2 teaspoon kosher or coarse sea salt or more to taste

Instructions

  • Pre-heat the broiler.
  • On a small baking dish or baking sheet lined with aluminum foil, place the tomatillos, garlic, onion slice and chile. Place under the broiler for 8 to 10 minutes, flipping the ingredients once in between, until completely charred and mushy. Watch out for the garlic as you may need to remove it a few minutes before the rest of the ingredients. When cool enough to handle, peel the husk off the garlic cloves and remove stem from the chile.
  • In the jar of a blender, place the tomatillos and their juices, chile, onion and garlic. Also add cilantro and salt. Puree to your desired texture, you may leave it chunky or puree until smooth.

Notes

Salsa Asada de Tomatillo

Pan de Yema

Pati Jinich Pan de Yema
Print Recipe
4.5 from 6 votes

Pan de Yema

Pan de Yema recipe from Pati's Mexican Table, Season 6 Episode 9 "Oaxaca Breakfast: Messy & Delicious"
Prep Time3 hrs
Cook Time20 mins
Total Time3 hrs 20 mins
Course: Breakfast
Cuisine: Mexican
Keyword: bread, pati's mexican table
Servings: 16 buns
Author: Pati Jinich

Ingredients

  • 3 envelopes active dry yeast granules
  • 2/3 cup sugar, plus 1 teaspoon
  • 1 1/4 cup lukewarm water
  • 6 cups all-purpose flour, divided,
    plus more for shaping dough
  • 1 cup unsalted butter, plus more for greasing a large bowl and baking sheets
  • 9 egg yolks
  • 2 large eggs plus 1 for egg wash
  • Pinch of kosher or coarse sea salt

Instructions

  • In a small bowl, combine the yeast granules with the 1 teaspoon of sugar and the lukewarm water (make sure it is not cold or hot, or the yeast will not react). Stir, let it sit in a warm area of your kitchen with no wind drafts, and after a few minutes, mix to dissolve. Let it sit again (in the same place) for a couple minutes more, until the mixture has reacted and looks frothy on top. Incorporate 1 cup of the flour and mix well. Cover with a clean kitchen towel and let it rise for an hour.
  • In a mixer fitted with the paddle attachment, beat the butter with the 2/3 cup sugar on medium speed until soft and creamy. Reduce speed to low, add yeast mixture along with the egg yolks, 2 eggs, the rest of the flour, and a pinch of salt.
  • After a few minutes, switch the paddle attachment for the hook attachment. Let the mixer knead the dough on low to medium speed for about 10 to 12 minutes, until the dough is very soft, smooth and shiny, and you can gather it into a ball.
  • Butter a large bowl. Gather the dough into a ball and place it in the bowl. Cover with a clean kitchen towel and place in the warm area of your kitchen with no drafts. Let it rise for about an hour until it doubles in size.
  • Pre-heat the oven to 350 degrees Fahrenheit and butter 3 baking sheets.
  • Uncover the dough and punch it down. Divide it in half, and consecutively halve the pieces until you have 16 pieces of dough. Roll each one into a ball and set on the buttered baking sheets. Place in the warm area of your kitchen for 45 minutes to an hour for a final rise.
  • In a small bowl, beat the remaining egg with a tablespoon of water. Make a 3 slashes on the top of each bun and brush with egg wash. Bake for 20 minutes, until cooked through and browned on top.

Notes

Oaxacan Yolk Bread

Cecina and Creamy Slaw Ciabatta Sandwich

Pati Jinich
Print Recipe
4.34 from 6 votes

Cecina and Creamy Slaw Ciabatta Sandwich

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

Ingredients

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

Instructions

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

Notes

Chapata con Cecina y Ensalada Cremosa de Col

Caramelized Pasilla Brisket

Pati Jinich caramelized pasilla brisket
Print Recipe
5 from 6 votes

Caramelized Pasilla Brisket

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

Ingredients

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

Instructions

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

Notes

Falda Caramelizada con Chiles Pasilla

Pickled Poblanos

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3.8 from 5 votes

Pickled Poblanos

Pickled Poblanos recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Side Dish
Cuisine: Mexican
Keyword: pati's mexican table, pickled, Poblano
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 8 poblano chiles charred, sweated, peeled & seeded (but left as whole as you can)
  • 1/2 cup olive oil
  • 1 1/2 cup white onion thinly sliced
  • 3 garlic cloves thinly sliced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 3 bay leaves
  • 5 whole cloves
  • 10 whole black peppercorns
  • 1/2 cup rice vinegar
  • 1/2 cup white distilled vinegar
  • 1 tablespoon kosher or coarse sea salt
  • 1/2 teaspoon brown sugar

Instructions

  • Place the prepared poblano chiles in a heatproof container deep enough to hold liquid.
  • In a large 12-inch, deep skillet, heat the oil over medium heat. Add the onions and let them cook, as you stir occasionally, for about 8 to 10 minutes, until completely cooked, softened and the edges are barely beginning to brown. Add the garlic, stir and cook for a minute, until it has softened and become fragrant. Add the the oregano, thyme, bay leaves, whole cloves and peppercorns, stir and let them cook for a minute.
  • Pour in the vinegars, salt and sugar and stir. Bring to a simmer and continue cooking for about 3 to 4 minutes. Turn off the heat.
  • Pour the pickling marinade on top of the chiles and let cool. Once it cools, cover with a lid or plastic wrap and refrigerate. If using same day, let them marinate for at least an hour. The pickled chiles will keep in the refrigerator for a couple weeks.

Notes

Chiles Poblanos en Escabeche 

Tres Quesos Chicken Pasta

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4.43 from 7 votes

Tres Quesos Chicken Pasta

Tres Quesos Chicken Pasta recipe from Pati's Mexican Table Season 6, Episode 12 "Cheesy"
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, cheese, chicken, cotija cheese, Muenster cheese, Oaxaca cheese, pasta, pati's mexican table, queso anejo
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 2 garlic cloves minced or pressed
  • 1 tablespoon ancho chili powder
  • 1 teaspoon dried oregano
  • 1 tablespoon kosher or coarse sea salt plus more for salting the water
  • To taste freshly ground black pepper
  • 2 boneless skinless chicken breasts cut into 1-inch cubes
  • 1 pound dried spaghetti
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 3 tablespoons flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 cup cubed Oaxaca cheese
  • 1 cup cubed asadero or muenster cheese
  • Fresh cilantro chopped, for serving
  • 1/2 cup crumbled queso añejo or cotija for garnish

Instructions

  • Bring a large pot of salted water to boil over high heat.
  • In a medium bowl combine the garlic, chili powder, oregano, salt, and freshly ground black pepper to taste. Add chicken to the bowl and toss until chicken is coated in the rub.
  • Once the water is boiling, cook the spaghetti until al dente, or according to package instructions. Strain, reserving 1 cup of the pasta cooking water.
  • In a large casserole set over medium-high heat, melt the butter with the oil. Once it melts, add the chicken and cook until all sides are browned, about 4 to 5 minutes. Add the flour and continue to brown for another 30 seconds.
  • Pour in the milk and cream, scraping the bottom and sides of the pan to remove browned bits. Add 1/2 cup of the reserved pasta water – or more if desired. Let the liquids come to a simmer and reduce until they begin to thicken.
  • Add the Oaxaca and muenster cheese, saving the cojita for the topping. Once the cheese is slightly melted, take off the heat and stir in pasta. Stir until the pasta is completely coated and the cheese is melted. Serve hot. Garnish with a sprinkle of cilantro and cotija cheese.

Notes

Pasta de Pollo con Tres Quesos

Pickled Poblano Rajas Tuna Melt

Pati Jinich poblano rajas tuna melt
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4.5 from 4 votes

Pickled Poblano Rajas Tuna Melt

Pickled Poblano Rajas Tuna Melt recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal"
Prep Time2 mins
Cook Time5 mins
Total Time7 mins
Course: Main Course
Cuisine: Mexican
Keyword: pati's mexican table, Poblano, Sandwich, tuna, tuna melt
Servings: 4 sandwiches
Author: Pati Jinich

Ingredients

  • 2 7-ounce cans of tuna in water or oil drained
  • 2 tablespoons mayonnaise
  • 2 tablespoons freshly squeezed lime juice
  • To taste kosher or coarse sea salt
  • 8 slices rye bread lightly toasted
  • 2 Pickled Poblanos stems removed and sliced into strips
  • 4 thick slices muenster cheese or 8 thin slices

Instructions

  • In a mixing bowl, mash the tuna with a fork until well shredded. Combine it with the mayo, lime juice and salt to taste.
  • Pre-heat the broiler, or you can use toaster oven.
  • Divide the tuna mixture between four slices of bread. Divide the poblano strips on top of the tuna, and top with the cheese. Place under broiler, or in the toaster oven, until the cheese is melted.
  • Place the remaining slices of toasted bread on top to close the sandwiches and serve.

Notes

Sándwich de Atún con Rajas de Poblano en Escabeche

Tiger Pound Cake

Pati Jinich tiger pound cake
Print Recipe
4 from 8 votes

Tiger Pound Cake

Tiger Pound Cake recipe from Pati’s Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Mexican
Keyword: cake, Chocolate, orange, pati's mexican table
Servings: 10 Servings
Author: Pati Jinich

Ingredients

  • 2 cups unsalted butter plus more to grease a 10 x 3.5 inch bundt pan
  • 2 1/2 cups granulated sugar
  • 3 cups all-purpose flour plus more to dust the bundt pan
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch kosher or coarse sea salt
  • 8 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1/2 cup boiling water
  • 1/2 cup cocoa powder
  • 2 tablespoons grated orange zest
  • 1 teaspoon almond extract
  • 1/2 cup freshly squeezed orange juice
  • Confectioners' sugar for dusting

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit. Butter a bundt pan and coat with flour, dusting off any excess flour.
  • In a stand mixer, beat the butter using the paddle attachment on medium-high speed until soft and creamy, anywhere from 2 to 3 minutes. Add the sugar and continue beating until fluffy and puffy.
  • Combine the flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the eggs with vanilla and sour cream.
  • Reduce the mixer speed to low, and take turns adding flour mixture and egg mixture. Continue beating until thoroughly combined, scraping down the sides with a rubber spatula if need be. Transfer 1/3 the dough to another bowl, leaving the remaining 2/3 of the dough in the mixer.
  • In a small bowl, thoroughly combine the hot water and cocoa. With a rubber spatula, fold the cocoa mixture into the 1/3 of the batter set aside in an extra bowl until thoroughly mixed. Set aside.
  • To the batter left in the mixer, add the orange zest, almond extract and orange juice, and beat until completely mixed.
  • With two ice cream scoops or measuring cups, alternate dropping the chocolate batter and the orange-almond batter into the bundt pan. When all the batter is in the pan, run a butter knife or a skewer through it to create the marbled look.
  • Bake the cake for 50 to 60 minutes, until springy to the touch, lightly browned and a toothpick inserted comes out moist, but not wet. Remove the cake from the oven and let cool.
  • Once cool, run a butter knife around the cake and invert onto a platter. Sprinkle with confectioners’ sugar and serve.

Notes

Panque de Tigre – Naranja y Chocolate

Coloradito Chicken and a New Season

Oaxaca is a place I have been to countless times, but always leave wanting to go back.  No wonder I was eager to bring the crew, so they could experience all that I kept telling them about. And mostly, so they could help me capture it to bring to you.

My series director, Dan, must have been dizzy from me telling him how things are “different” in Oaxaca so many times. There is something in the air, and there is something in the way the light hits Oaxaca. It makes everything you think is familiar gain a completely different dimension. Maybe that is why Oaxaca is one of Mexico’s main cradles of art.

The blue in the sky seems a deeper shade of blue. The green in the plants, mountains and herbs looks more intense and has more saturated hues of green. When you wake up in the morning and open a window, the air smells fresher and feels more crisp. The sun shines brighter. And the word “diverse” has never had a better match.

Oaxaca is one of the – or the – most ethnically and culturally diverse places in all of Mexico. It has eight defined and distinctively different regions and 18 ethnic communities – each with their own culture, cuisine, language and pre-Hispanic forms of self governance and organization for life and society.

To put it simply, as my dad would say, Oaxaca is another world.

One of the common sayings related to Oaxaca is “the land of 7 moles.” But, the irony is that there are many more moles than that. There are dozens and dozens of them. Each mole has so many different versions, depending on the cook, the family or the town.

Here, I am sharing a Coloradito Mole with Chicken. I tested it many times at home to get the exact taste I experienced in the city of Oaxaca. So many times that Sami, my middle son, would joke “coloradito, mami, coloradito?” every time he walked in the kitchen and saw a large pot simmering.

Silky, delightfully sweet, savory, tangy, and with a light spice, it is a small window into the beautiful complex layers that Oaxaca has all around.

Try it at home and join me for the new season that is about to premiere! Check your local listings here.

pati jinich coloradito chicken
Print Recipe
3.84 from 6 votes

Coloradito Chicken

Here I am sharing a Coloradito Mole with Chicken. I tested it many times at home to get the exact taste I experienced in the city of Oaxaca. Silky, delightfully sweet, savory, tangy, and with a light spice, it is a small window into the beautiful complex layers that Oaxaca has all around.
Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: Ancho, chayote, chicken, Chiles, Coloradito, green beans, Guajillo, Mole, Oaxaca, Pollo, Tomato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 ripe plantain
  • 6 ancho chiles stemmed and seeded
  • 5 guajillo chiles stemmed and seeded
  • 1 pound (or 3 to 4) ripe Roma tomatoes
  • 5 cloves garlic unpeeled
  • 1 1/2-inch thick slice of white onion
  • 1 1-inch-long stick ceylon cinnamon or canela (or 1/2 teaspoon ground ceylon cinnamon)
  • 3 whole cloves
  • 6 black peppercorns
  • 1/4 cup slivered almonds
  • 3 tablespoons sesame seeds
  • 1 teaspoon dried oregano
  • 2 tablespoons raisins
  • 1 tablespoon grated piloncillo or dark brown sugar
  • 2 teaspoons kosher or coarse sea salt divided
  • 1 3-pound chicken cut into 8 serving pieces (wings removed for later use and breasts cut in half)
  • Vegetable oil for cooking the chicken
  • 2 cups chicken broth
  • 1 3-ounce bar of Mexican chocolate broken into pieces
  • 1 pound chayote squash peeled and sliced into 1-inch strips
  • 1 pound green beans trimmed and cut into 1-inch pieces
  • Tortillas or rice to serve

Instructions

  • Pre-heat the oven to 400°F. Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside.
  • Heat a comal, griddle or skillet over medium heat. Once hot, toast the ancho and guajillo chiles for about 30 to 45 seconds per side, until fragrant and lightly toasted. Place chiles in a saucepan along with the whole tomatoes, cover with water and set over medium-high heat. Simmer for 12 to 15 minutes, until the chiles are rehydrated and plumped up, and the tomatoes are cooked and mushy.
  • On the same comal, griddle or skillet, char the unpeeled garlic cloves and the onion slice, until completely charred and softened, about 8 to 10 minutes, flipping a couple of times in between. Set aside to cool. Peel the garlic when cool enough to handle.
  • On a small skillet set over medium heat, toast the cinnamon stick for a minute or two until fragrant, flipping once. Next, toast the cloves and peppercorns for a minute, moving them around the entire time. Toast the almonds for a couple of minutes, until lightly browned, as well as sesame seeds. Lastly, toast the oregano for 5 to 10 seconds.
  • As each ingredient is finished being toasted, place it in the jar of the blender: the cinnamon, garlic, onion, cloves, peppercorns, almonds, sesame seeds, and oregano. Add the rehydrated chiles, cooked tomatoes and 1 cup of their cooking broth, and the plantain to the blender, as well. Incorporate the raisins, sugar and 1 teaspoon salt, and puree at least for a couple minutes until completely smooth. If your blender is on the smaller side, puree it in batches.
  • Set a large casserole over medium-high heat and heat enough oil to have about 1/8-inch of depth. Season the chicken with the remaining teaspoon of salt. Once the oil is hot, brown the chicken pieces in batches, making sure to not crowd the casserole. Cook until they have created a crust on the skin and are easy to flip, about 3 minutes per side. Place the finished pieces in a large bowl.
  • Once you are done browning the chicken, reduce the heat to medium-low. Carefully, and using the casserole’s lid as a shield (there will be splatters), pour the mole sauce into the oil. Stir and cover with the lid, leaving it slightly open, and cook for about 6-7 minutes, stirring occasionally (still protecting yourself with the lid), until the sauce is very thick and seasoned. Add the chicken broth, chocolate pieces, and the browned chicken pieces, and cook for another 20 minutes. Add the chayote squash and green beans, give it a good stir, and cook until vegetables are cooked yet tender, another 10 minutes.
  • Serve with tortillas and/or rice.

Notes

Mole Coloradito con Pollo

Coloradito Chicken

pati jinich coloradito chicken
Print Recipe
4.29 from 7 votes

Coloradito Chicken

Coloradito Chicken recipe from Pati's Mexican Table Season 6, Episode 6 “Women of Oaxaca”
Prep Time50 mins
Cook Time45 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Mexican
Keyword: almonds, ancho chiles, canela, chayote, chicken, Chocolate, guajillo chiles, mexican chocolate, Mole, pati's mexican table, piloncillo, Plantains, raisins, sesame seeds
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 ripe plantain
  • 6 ancho chiles stemmed and seeded
  • 5 guajillo chiles stemmed and seeded
  • 1 pound (or 3 to 4) ripe Roma tomatoes
  • 5 cloves garlic unpeeled
  • 1 1/2-inch thick slice of white onion
  • 1 1-inch-long stick ceylon cinnamon or canela (or 1/2 teaspoon ground ceylon cinnamon)
  • 3 whole cloves
  • 6 black peppercorns
  • 1/4 cup slivered almonds
  • 3 tablespoons sesame seeds
  • 1 teaspoon dried oregano
  • 2 tablespoons raisins
  • 1 tablespoon grated piloncillo or dark brown sugar
  • 2 teaspoons kosher or coarse sea salt divided
  • 1 3-pound chicken cut into 8 serving pieces (wings removed for later use and breasts cut in half)
  • Vegetable oil for cooking the chicken
  • 2 cups chicken broth
  • 1 3-ounce bar of Mexican chocolate broken into pieces
  • 1 pound chayote squash peeled and sliced into 1-inch strips
  • 1 pound green beans trimmed and cut into 1-inch pieces
  • Tortillas or rice to serve

Instructions

  • Pre-heat the oven to 400 degrees Fahrenheit. Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside.
  • Heat a comal, griddle or skillet over medium heat. Once hot, toast the ancho and guajillo chiles for about 30 to 45 seconds per side, until fragrant and lightly toasted. Place chiles in a saucepan along with the whole tomatoes, cover with water and set over medium-high heat. Simmer for 12 to 15 minutes, until the chiles are rehydrated and plumped up, and the tomatoes are cooked and mushy.
  • On the same comal, griddle or skillet, char the unpeeled garlic cloves and the onion slice, until completely charred and softened, about 8 to 10 minutes, flipping a couple of times in between. Set aside to cool. Peel the garlic when cool enough to handle.
  • On a small skillet set over medium heat, toast the cinnamon stick for a minute or two until fragrant, flipping once. Next, toast the cloves and peppercorns for a minute, moving them around the entire time. Toast the almonds for a couple of minutes, until lightly browned, as well as sesame seeds. Lastly, toast the oregano for 5 to 10 seconds.
  • As each ingredient is finished being toasted, place it in the jar of the blender: the cinnamon, garlic, onion, cloves, peppercorns, almonds, sesame seeds, and oregano. Add the rehydrated chiles, cooked tomatoes and 1 cup of their cooking broth, and the plantain to the blender, as well. Incorporate the raisins, sugar and 1 teaspoon salt, and puree at least for a couple minutes until completely smooth. If your blender is on the smaller side, puree it in batches.
  • Set a large casserole over medium-high heat and heat enough oil to have about 1/8-inch of depth. Season the chicken with the remaining teaspoon of salt. Once the oil is hot, brown the chicken pieces in batches, making sure to not crowd the casserole. Cook until they have created a crust on the skin and are easy to flip, about 3 minutes per side. Place the finished pieces in a large bowl.
  • Once you are done browning the chicken, reduce the heat to medium-low. Carefully, and using the casserole’s lid as a shield (there will be splatters), pour the mole sauce into the oil. Stir and cover with the lid, leaving it slightly open, and cook for about 6-7 minutes, stirring occasionally (still protecting yourself with the lid), until the sauce is very thick and seasoned. Add the chicken broth, chocolate pieces, and the browned chicken pieces, and cook for another 20 minutes. Add the chayote squash and green beans, give it a good stir, and cook until vegetables are cooked yet tender, another 10 minutes.
  • Serve with tortillas and/or rice.

Notes

Mole Coloradito con Pollo

Meatballs in Guajillo Sauce

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4.63 from 8 votes

Meatballs in Guajillo Sauce

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

Ingredients

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

Instructions

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

Notes

Albóndigas con Salsa de Guajillo

Mexican Grilled Steak Salad

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3.86 from 7 votes

Mexican Grilled Steak Salad

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

Ingredients

For the salad:

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

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

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

Instructions

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

Notes

Salpicón de Carne

Oaxacan Chicken with Oregano and Garlic

oaxacan chicken with oregano and garlic
Print Recipe
4.58 from 7 votes

Oaxacan Chicken with Oregano and Garlic

Oaxacan Chicken with Oregano and Garlic recipe from Pati's Mexican Table Season 6, Episode 3 "A Queen in the Land of Gods"
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: chicken, garlic, oregano, pati's mexican table
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 30 garlic cloves
  • 1 cup fresh oregano leaves
  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1 1/2 teaspoon kosher or coarse sea salt
  • To taste freshly ground black pepper
  • 1 3-pound chicken cut into 10 serving pieces breasts cut in half
  • 1 1/2 cups chicken broth

Instructions

  • Preheat oven to 450 degrees Fahrenheit.
  • Using a food processor or molcajete, process or mash the garlic, oregano, olive oil, lime juice, salt and pepper until coarse and well mixed, yet not completely pureed.
  • Rub the garlic mixture all over chicken and place skin side down on a non-stick baking sheet. If you don’t cook right away, you may marinate the chicken up to 24 hours, covered in the refrigerator.
  • Place in the oven and bake for 15 minutes. Remove from the oven and reduce temperature to 375 degrees. Flip over the chicken pieces, pour the chicken broth on the bottom of the sheet, and return to the oven for 45 minutes or until chicken is cooked through and the juices run clear when pierced with a knife.

Notes

Pollo Oaxaqueño con Orégano y Ajo

Sweet Potato and Black Bean Tamales

Pati Jinich sweet potato and black bean tamales
Print Recipe
4 from 6 votes

Sweet Potato and Black Bean Tamales

Sweet Potato and Black Bean Tamales recipe from Pati's Mexican Table Season 6, Episode 2 "History of Oaxaca Cuisine"
Prep Time1 hr 30 mins
Cook Time55 mins
Total Time2 hrs 25 mins
Course: Main Course
Cuisine: Mexican
Keyword: masa, mexican crema, pati's mexican table, sweet potato, Tamales
Servings: 12 to 16 tamales
Author: Pati Jinich

Ingredients

  • 2 pounds sweet potatoes
  • 1 cup lard or vegetable shortening
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 teaspoon baking powder
  • 1 tablespoon brown sugar
  • 1 2/3 cups corn masa flour or masa harina (such as Maseca)
  • 1/2 cup chicken or vegetable broth
  • 24 dried corn husks
  • 2 cups refried beans
  • 1 cup Mexican crema
  • 1 cup queso fresco crumbled

Instructions

  • Preheat oven to 450 degrees Fahrenheit.
  • Wrap the sweet potatoes in aluminum foil. Bake for 45 to 50 minutes or until completely cooked and soft. Remove from the oven. When cool enough to handle, cut open and scoop out the cooked pulp into a bowl. Set aside to cool.

To make the tamal masa:

  • Place the lard or vegetable shortening and 1/2 teaspoon of salt into a mixer, and beat over medium speed until very light, about 1 minute. Reduce speed to low, add baking powder and sugar, and take turns adding the corn masa flour and the broth. Raise speed back to medium and continue beating another 6 to 7 minutes, until the dough is homogeneous. In batches, add the cooled sweet potato pulp and continue beating for another 5 to 6 minutes, until the masa looks fluffed up.

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 1/3 cup masa into about a 2” to 3” square, the layer should be about 1/4” thick, leaving a border of at least 1/2” on the sides. Place about 2 teaspoons of refried beans 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 them 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. Gently squeeze from the bottom to the top to even the filling out without pressing to hard. As you assemble all the tamales, place them as upright 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 basket or rack, 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 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 55 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.
  • You can serve with a spoonful of Mexican crema and crumbled queso fresco on top.

Notes

Tamales de Camote con Frijol

Tasajo

Pati Jinich tesajo
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3.84 from 6 votes

Tasajo

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

Ingredients

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

Instructions

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

Arroz con Chepil

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4.84 from 6 votes

Chepil Rice

Chepil Rice recipe from Pati's Mexican Table Season 6, Episode 5 "From Pueblo to City"
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican
Keyword: arroz, Chepil, jalapeno, pati's mexican table, rice, serrano chiles
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups extra long white rice or white jasmine rice
  • 1/2 cup white onion finely chopped
  • 3 garlic cloves finely chopped
  • 1 to 2 serrano or jalapeño chiles finely chopped
  • 4 cups chicken broth
  • 1 teaspoon kosher or coarse sea salt
  • 1 cup chepil or chipilin leaves or substitute for baby watercress

Instructions

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

Notes

Arroz con Chepil 

Avocado, Watercress and Pecan Salad

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4.6 from 5 votes

Avocado, Watercress and Pecan Salad

Avocado, Watercress and Pecan Salad recipe from Pati's Mexican Table Season 6, Episode 2 "History of Oaxaca Cuisine"
Prep Time20 mins
Cook Time5 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, chiles de arbol, pati's mexican table, Pecan, watercress
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup pecans
  • 1 clove garlic unpeeled
  • 1 chile guajillo stemmed and seeded
  • 2 to 3 Chiles de Arbol stemmed but not seeded
  • 2 tablespoons sesame seeds
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1 teaspoon honey
  • 2 tablespoons apple cider vinegar
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 4 ounces watercress leaves and upper part of stems coarsely chopped
  • 3 ripe avocados halved, pitted, cut into large chunks
  • 2 scallions white and light green parts only, thinly sliced

Instructions

  • Heat a comal or saute pan over medium heat. Once hot, add the pecans and toast for a couple minutes, flipping a few times. Remove from the heat. When cool enough to handle, coarsely chop and set aside.
  • On the same heated comal or pan, toast the garlic clove in its husk for about 8 to 10 minutes, flipping every once in a while until charred and softened. Then, toast the gaujillo and arbol chiles for about one minute per side, until completely toasted but not burnt. Finally, toast the sesame seeds for a minute or two, stirring, until lightly browned.
  • Break the toasted chiles into pieces, place them into a food processor and pulse until ground. Add the sesame seeds and pulse until finely ground. Add garlic clove, salt, honey, vinegar, lime juice, and olive oil and vegetable oil, and process until smooth. Set aside.
  • In a salad bowl, place the watercress. Pour in some of the vinaigrette and toss to moisten the leaves. Incorporate the avocados and pecans, drizzle in the rest of the vinaigrette and gently toss. Garnish with the scallions and serve.

Notes

Ensalada de Aguacate con Berros y Nuez

Mashed Potato Cazuela

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4.8 from 5 votes

Mashed Potato Cazuela

Mashed Potato Cazuela recipe from Pati's Mexican Table Season 6, Episode 6 "Women of Oaxaca"
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: Mexican
Keyword: carrots, Cazuela, mashed potatoes, mexican crema, olives, pati's mexican table, peas, Pickled Jalapeños
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 3 pounds Idaho or Yukon Gold potatoes peeled and diced
  • 1/2 pound carrots peeled and cut into small dice
  • 1 cup fresh peas or thawed from frozen
  • 3 tablespoons unsalted butter
  • 1 cup chopped white onion
  • 1 tablespoon yellow mustard
  • 2/3 cup Mexican crema
  • 1 large egg lightly beaten
  • 1 teaspoon kosher or coarse sea salt
  • To taste freshly ground black pepper
  • 1/3 cup chopped manzanilla olives stuffed with pimientos or more to taste
  • 1/3 cup chopped pickled jalapeños or more to taste

Instructions

  • Bring a large pot of salted water to a boil. Carefully drop in the diced potatoes and cook until a fork or pairing knife slides in easily, but the potatoes are still holding their shape, about 12 minutes. Remove with a slotted spoon or spider and place in a large bowl.
  • Drop in the diced carrots and cook for just one minute, remove and set aside in a smaller bowl. Finally drop in the peas and cook for one minute, then remove and place in the bowl with carrots.
  • Melt the butter in a small skillet over medium heat. Once it sizzles, add the onion and cook until wilted, stirring occasionally, about 3 to 4 minutes. Remove from the heat.
  • Pre-heat the oven to 350 degrees Fahrenheit.
  • Add the cooked onions, mustard, cream, egg, salt and pepper to the bowl with the potatoes, and gently mix and mash until well incorporated. Add the peas, carrots, olives and pickled jalapeños and mix well. Scrape into a 9” x 11” baking dish or into small individual ramekins.
  • Bake for 20 to 25 minutes, until the top has slightly browned. Serve or keep warm.

Notes

Cazuela de Pure de Papa Istmeño 

Oaxacan Sour

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4.41 from 5 votes

Oaxacan Sour

Oaxacan Sour recipe from Pati's Mexican Table Season 6, Episode 4 "The Mezcal Trail"
Cook Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: Mexican
Keyword: Chipotle, cocktail, lime, pati's mexican table, pineapple
Servings: 4 cocktails
Author: Pati Jinich

Ingredients

  • 1 1/2 cups mezcal
  • 3/4 cups freshly squeezed lime juice
  • 1/2 cup pineapple juice
  • 1/2 cup chipotle simple syrup
  • Lime peel for garnish

Instructions

  • Add all ingredients (except the lime peel) to a pitcher filled with ice. Stir vigorously and pour into a glass over ice. Garnish with the lime peel.
  • Note: Chipotle Simple Syrup is best if made 48 hours ahead of time.

Notes

Sour Oaxaqueño

Smoky Guacamole

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5 from 5 votes

Smoky Guacamole

Smoky Guacamole recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"
Prep Time12 mins
Total Time12 mins
Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: Avocado, guacamole, jalapeno, serrano chiles
Servings: 4 Servings
Author: Pati Jinich

Ingredients

  • 1 serrano or jalapeño chile or more to taste
  • 2 garlic cloves unpeeled
  • 1 slice of white onion about 1/2-inch thick
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 3 tablespoons cilantro leaves and upper stems coarsely chopped
  • 3 ripe avocados halved, pitted, meat scooped out

Instructions

  • Place the chile, unpeeled garlic and onion slice on a pre-heated comal or skillet set over medium heat, or place under the broiler on a sheet pan. Char or roast for about 10 minutes, flipping occasionally so they char evenly, until blackened. Remove from heat and set aside to cool.
  • When cool enough to handle, peel the garlic and cut the stem from the chile.
  • Coarsely chop, chile, garlic and onion. Place in bowl or molcajete, along with the lime juice and salt, and mash or mix until pasty. Incorporate the cilantro and avocados, and mash until you reach your desired consistency (I like it chunky). Done!

Notes

Guacamole Ahumado

Almond and Chocolate Leche Cake

Pati Jinich almond and chocolate leche cake
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3.78 from 9 votes

Almond and Chocolate Leche Cake

Almond and Chocolate Leche Cake recipe from Pati's Mexican Table Season 6, Episode 6 “Women of Oaxaca"
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: Mexican
Keyword: almonds, cake, Chocolate, Sweetened Condensed Milk
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 1 cup unsalted butter
  • 6 ounces bittersweet chocolate
  • 4 large eggs
  • 1 14-ounce can, plus 1/4 cup, sweetened condensed milk
  • 1 1/2 cups almond flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • Pinch of kosher or coarse sea salt
  • 1/4 cup boiling water
  • Confectioners' sugar for dusting

Instructions

  • Preheat oven to 350 degrees Fahrenheit with the rack set in the middle. Butter a round 9-inch springform pan and cover bottom with parchment paper.
  • In a double boiler, melt the butter and bittersweet chocolate, stirring occasionally to blend. Keep an eye on it and turn off the heat as soon as it’s all melted.
  • In the jar of a blender, place the eggs and sweetened condensed milk. Puree until smooth. Incorporate the melted chocolate and puree again. Then add the almond flour, baking soda, baking powder, salt, and puree again. Lastly add the boiling water and puree again.
  • Pour the batter into the prepared cake pan and bake for 40 minutes, until top is fluffy and springy to the touch, and a toothpick comes out moist but not wet.

Notes

Pastel de Almendras y Chocolate de Leche

Tasajo Torta with Smoky Guacamole

Pati Jinich tasajo torta with smoky guacamole
Print Recipe
4.25 from 4 votes

Tasajo Torta with Smoky Guacamole

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

Ingredients

Instructions

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

Notes

Torta de Tasajo con Guacamole Ahumado  

Grilled Corn Salad

Pati Jinich grilled corn salad
Print Recipe
5 from 6 votes

Grilled Corn Salad

Grilled Corn Salad recipe from Pati's Mexican Table Season 6, Episode 3 "A Queen in the Land of Gods"
Prep Time10 mins
Cook Time30 mins
Course: Salad
Cuisine: Mexican
Keyword: Corn, green onions, scallions, Tomatoes
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 6 ears of corn
  • 10 scallions
  • 5 tablespoons olive oil plus more for brushing grill
  • 1 1/2 pounds cherry tomatoes
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • To taste freshly ground black pepper
  • 1/4 cup fresh mint chopped
  • 1/4 cup fresh chives chopped
  • 2 tablespoons red wine vinegar

Instructions

  • Pre-heat the grill to medium, or set a grill pan over medium heat. Once hot, brush with oil.
  • Cook the corn for about 20 minutes, flipping with tongs every once in a while. Also, cook the scallions for about 10 minutes, flipping occasionally as well. Remove both from the heat when charred, cooked and softened. Set aside.
  • Heat 5 tablespoons of olive oil in a skillet over high heat. Once the oil is hot, add the tomatoes, salt and pepper, and cook for 6 to 7 minutes until charred and softened. Remove from the heat, making sure to reserve the oil and tomato juices as well.
  • Shave the corn kernels off the cobs and place in salad bowl. Cut white and light green parts of the scallions into 1-inch pieces and add to the bowl. Add the mint, chives, vinegar, and the reserved oil and juices from the tomatoes. Mix well. Incorporate the tomatoes. Gently toss and serve.

Notes

Ensalada de Elote Asado

Nopalitos Salad with Pickled Chipotle

Pati Jinich nopalitos salad with pickled chipotle
Print Recipe
4 from 3 votes

Nopalitos Salad with Pickled Chipotle

Nopalitos Salad with Pickled Chipotle recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: cactus, carrots, Chipotle, Nopalitos, pati's mexican table, Zucchini
Servings: 4 Servings
Author: Pati Jinich

Ingredients

  • 3/4 cup olive oil
  • 1 cup white onion slivered
  • 5 cloves garlic
  • 2 dried chipotle peppers
  • 2 teaspoons dried Mexican oregano
  • 2 teaspoons kosher or coarse sea salt or to taste
  • 1 1/2 cups apple cider vinegar
  • 1/2 pound carrots peeled and cut into sticks
  • 1/2 pound zucchini cut into half moons
  • 1/2 pound cactus paddles cleaned and cut into sticks (1 1/2” to 2” long by 1/2” wide)

Instructions

  • Heat the oil in a large extended casserole over medium heat. Once hot, add the onion, garlic and dried chipotles, and cook for 2 to 3 minutes stirring occasionally until the onion begins to soften. Add the oregano and salt, and stir. Raise heat to high, add the vinegar, and let it simmer for 2 to 3 minutes, stirring a few times. Turn off heat and set aside to cool. (You can make this chipotle pickle ahead of time and store covered in the refrigerator for up to 2 months.)
  • Bring salted water to a boil in a large saucepan and take turns cooking the vegetables. First cook the carrots for 2 minutes, remove with a large spider or slotted spoon and place in a bowl. Then cook the zucchini for 30 to 40 seconds, remove with a slotted spoon and add to the bowl with the carrots. Lastly, add the nopales and cook for 10 minutes. Drain and rinse thoroughly with cold water, for at least one minute, until all viscous liquid is removed.
  • Incorporate the carrots, zucchini and nopales into the prepared chipotle pickle, toss well and scrape into a bowl or container. Let it sit and marinate for at least an hour before serving. You can also cover and refrigerate for up to 5 days. Mix well before eating.

Notes

Ensalada de Nopalitos con Chipotle en Escabeche

Burnt Milk Ice Cream with Animal Crackers

Pati Jinich burnt milk ice cream with animal crackers
Print Recipe
3.5 from 4 votes

Burnt Milk Ice Cream with Animal Crackers

Burnt Milk Ice Cream with Animal Crackers recipe from Pati's Mexican Table Season 6, Episode 3 "A Queen in the Land of Gods"
Prep Time15 mins
Cook Time1 hr 15 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: Mexican
Keyword: animal crackers, burnt milk, canela, ice cream, pati's mexican table
Servings: 1 generous quart
Author: Pati Jinich

Ingredients

  • 1 1/2 cups milk
  • 1/2 teaspoon vanilla extract
  • 1 stick ceylon cinnamon or canela
  • 3/4 cup sugar plus 2 tablespoons
  • 2 large eggs
  • 1 1/2 cups heavy cream
  • Animal crackers for garnish

Instructions

  • In a small saucepan set over medium heat, heat the milk, vanilla and cinnamon stick until a thin skin (called nata) forms on top and it barely begins to simmer, about 6 to 7 minutes. Don’t let it boil. Reduce to the lowest possible heat.
  • Meanwhile, in a medium saucepan, add 3/4 cups sugar and place over medium to medium-low heat. Let the sugar begin to dissolve, swirling around and moving the whole sauce pan occasionally, but not stirring, until the sugar melts into a caramel syrup, about 7 to 8 minutes. Remove from heat.
  • Immediately, remove the cinnamon stick from the milk mixture, and pour it in a very thin stream into the hot caramel, whisking as fast as you can to incorporate it. The caramel will react very aggressively, but you need to continue pouring the milk at a steady slow pace and whisking fast with determination until it is all well combined. If for any reason, any caramel hardened on the bottom of the pan, place back over medium heat and whisk until diluted. Remove from the heat.
  • In another bowl, whisk the eggs until thick and foamy. Add the remaining 2 tablespoons of sugar and continue to mix. In a very thin stream, and very slowly, alternate incorporating the caramel milk and the heavy cream into the eggs, whisking continuously until it is all incorporated.
  • Pour the mixture into your ice cream maker and follow the manufacturer’s instructions (in my ice cream maker, it takes about 1 hour 15 minutes). Eat right away or freeze until ready to serve.
  • Serve with whole or crumbled animal crackers.

Notes

Helado de Leche Quemada con Galletas de Animalitos

Natilla with Fresh Berries

Pati Jinich natilla with fresh berries
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4.72 from 7 votes

Natilla with Fresh Berries

Natilla with Fresh Berries recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca" 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Dessert
Cuisine: Mexican
Keyword: berries, canela, cinnamon, custard, natilla, pati's mexican table
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1 liter milk
  • 1 teaspoon vanilla extract
  • 5 egg yolks
  • 1 12-ounce can evaporated milk
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • Ground ceylon cinnamon or canela optional for garnish
  • Berries of your choice for garnish

Instructions

  • In a large saucepan, combine the milk and vanilla. Place over medium heat and bring to a simmer.
  • Meanwhile, in a large bowl, beat the egg yolks with a whisk until thickened and the color has turned from bright yellow to pale yellow. Incorporate the evaporated milk, sugar and cornstarch, whisk until cornstarch has dissolved and the mixture is smooth and combined.
  • After about 15 minutes, the milk will begin to form a thin film on top (called nata) and start to come to a simmer. Remove from the heat at this point.
  • To temper the egg yolk mixture, constantly whisk the egg mixture while adding the hot milk into the bowl one ladle full at a time. Then return it all into the saucepan and set over medium heat. Continue to cook for about 10 to 12 minutes, stirring constantly with a spatula or whisk and making sure mixture doesn’t stick to sides or bottom of the pot, until it has thickened to the consistency of a very thin pudding.
  • Remove from the heat. Ladle into ramekins and sprinkle cinnamon on top. You can serve it at room temperature or let cool, cover with plastic wrap, place in the refrigerator and serve chilled. Garnish with fresh berries.

Notes

Natilla con Moras

Oaxaca-style Mushroom and Cheese Quesadillas

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4.6 from 5 votes

Oaxaca-style Mushroom and Cheese Quesadillas

Oaxaca-style Mushroom and Cheese Quesadillas recipe from Pati's Mexican Table Season 1, Episode 1 “Quesadillas”
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: corn tortillas, epazote, jalapeno, Monterrey Jack cheese, mozzarella, Muenster cheese, Mushroom, Oaxaca cheese, onion, pati's mexican table, Quesadilla, serrano chiles
Servings: 12 quesadillas
Author: Pati Jinich

Ingredients

  • 1 tbsp safflower or corn oil
  • 1 tbsp unsalted butter
  • 1/2 cup white onion chopped
  • 1 chile serrano or jalapeño, finely chopped (seeding optional)
  • 2 garlic cloves finely chopped
  • 1 lb fresh mushrooms white or baby bello or any that you prefer, cleaned and thinly sliced
  • 2 tbsp fresh epazote leaves chopped, optional
  • 2 tsp kosher or sea salt or to taste
  • 1 cup Oaxaca cheese shredded (also good with mozzarella, muenster or monterey jack)
  • Corn tortillas store bought or homemade
  • Salsa of your choice

Instructions

  • Heat the oil and butter in a large sauté pan, set over medium-high heat. When butter starts to sizzle, add white onion and cook until soft and translucent, about 3 to 4 minutes. Add the serrano chile and chopped garlic and cook until fragrant, for about a minute.
  • Incorporate the thinly sliced mushrooms and cook them for about 5 minutes, stirring often. Their juices will begin to come out and after a couple minutes they will begin to dry out. When they do, mix in the epazote leaves if using, and salt, stir and cook for another minute. The mushroom mix should be moist, not wet or too dry, which will be perfect for filling the quesadillas.
  • Heat the tortillas on a hot comal or dry skillet over medium heat for about 20 seconds. Place a tablespoon or two of the mushroom mix and a tablespoon or two of the shredded cheese (depending on how chubby you want them!) on the center of each tortilla. Fold it as if it were a turnover and press down. Cook for about 2 minutes per side, until cheese is completely melted and tortillas have begun to crisp a bit on the outside.
  • Serve with a side of a salsa of your choice.

Notes

Quesadillas de Hongos con Queso Estilo Oaxaca