Sinaloa

Cheese and Shrimp Pasta Bake

Cheese and Shrimp Pasta Bake
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4.58 from 7 votes

Cheese and Shrimp Pasta Bake

Cheese and Shrimp Pasta Bake recipe from Pati’s Mexican Table Season 8, Episode 12 “Home Cooking Sinaloa Style"
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, asadero cheese, chile de arbol, chiltepín chiles, green onions, mexican crema, Monterrey Jack cheese, Oaxaca cheese, pasta, pati’s mexican table, queso anejo, scallions, Shrimp, tomato paste, Tomatoes
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 fresh Anaheim chiles
  • 4 tablespoons olive oil divided
  • 1 white onion diced
  • 3 pounds ripe on the vine tomatoes washed and quartered
  • 4 garlic cloves finely chopped or pressed
  • 1 teaspoon kosher or sea salt or to taste, divided, plus more to season shrimp
  • 1 6- ounce can tomato paste
  • 1 teaspoon crushed dried chiltepín chiles chile de árbol, or red pepper flakes
  • 1 pound short and small pasta such as rigatoni or shells
  • 2 tablespoons unsalted butter
  • 2 pounds large shrimp peeled and deveined
  • Freshly ground black pepper to taste
  • 2 cups Mexican crema
  • 1 cup grated asadero or quesadilla cheese can also substitute with Monterey Jack or Muenster
  • 1 1/2 cup grated Oaxaca cheese
  • 1/2 cup grated añejo cheese or parmesan
  • 3 to 4 scallions white and light green parts thinly sliced, for garnish

Instructions

  • Bring a large pot of salted water to a boil.
  • Place the Anaheim chiles on a baking sheet lined with aluminum foil. Put under the broiler for about 10 minutes, flipping a couple times in between, until charred on all sides. Immediately transfer the charred chiles to a plastic bag and seal tightly to sweat them for at least 5 minutes. Take the chiles out of the bag, let cool slightly, then peel off the skin and remove the stems and seeds. Coarsely chop the chiles and set aside.
  • Heat an oven-proof heavy bottomed skillet or casserole over medium-high heat. Add 2 tablespoons oil and heat until the oil is rippling. Add the onion and cook for 3 to 4 minutes until it is translucent and starts to brown at the edges.
  • While the onion is cooking, add the tomatoes to a blender. Pulse in the blender until the tomatoes are crushed but are still a little chunky. Set aside until ready to use.
  • Add the garlic and chopped Anaheim chiles to the pan with the onion, stir, and season with 1/4 teaspoon salt. Cook for another couple minutes until the garlic starts to brown. Add the tomato paste, stir it into the vegetables, and let it cook and season for another minute. Pour in the crushed tomatoes from the blender and stir making sure to scrape the bottom of the pan to scrape up any browned bits. Season with the remaining 3/4 teaspoon salt and the crushed dried chiles. Bring to a boil, and then reduce heat to medium-low and simmer for 30 minutes until the sauce has thickened and is flavorful. Turn off the heat when ready.
  • Set a rack on the upper third of the oven and preheat to 450°F.
  • Add the pasta to the boiling water and cook according to the package instructions for al dente. Drain and set aside.
  • Heat a large nonstick skillet over high heat. Melt the butter and the remaining 2 tablespoons oil. When melted, sizzling, and hot, add the shrimp in a couple batches and season with salt and pepper to taste. Saute a couple minutes until the shrimp are just cooked. Transfer the shrimp to a bowl or plate and repeat with the remaining shrimp. Chop half of the shrimp, leaving half whole to top the pasta.
  • Add the pasta to the sauce along with the chopped shrimp and the crema and toss to coat. Top with the remaining whole shrimp and cover with the grated asadero, Oaxaca, and añejo cheeses. Bake for 10 to 15 minutes, or until the top is bubbling and golden brown. Sprinkle the top with scallions.

Notes

Cazuela de Pasta con Queso

Sinaloa Style Chilorio

Sinaloa Style Chilorio
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3.72 from 7 votes

Sinaloa Style Chilorio

Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, guajillo chiles, pati’s mexican table, pork, Tomatoes
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 4 pounds boneless pork shoulder or butt fat on, cut into 1-inch pieces
  • 1 1/2 teaspoons kosher or sea salt divided
  • 5 cups water
  • 4 ounces (about 14 to 15) guajillo chiles stemmed and seeded
  • 2 bay leaves
  • 8 garlic cloves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon freshly ground back pepper
  • Pinch ground cumin
  • 1/4 cup white distilled vinegar
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles seeded and chopped
  • 4 ripe Roma tomatoes cored and chopped

Instructions

  • Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce heat to medium, pour in 5 cups of water, cover and cook for another hour and a half.
  • Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.
  • Place rehydrated guajillos, garlic, and bay leaves in the jar of a blender, along with 1 cup of the cooking liquid, and the oregano, coriander seeds, remaining 1/2 teaspoon salt, black pepper, cumin, and vinegar. Puree until completely smooth.
  • Pour the chile puree onto the meat, mix well, and continue to cook, partially covered, for another 10 to 15 minutes. Stir energetically, but occasionally. By the end, the meat should be so tender and luscious that it falls apart completely and will break into very thin and almost shredded pieces. Turn off the heat.
  • This is the prepared chilorio base. You can let it cool and scrape into a colander, set over a bowl or pot, to drain the fat. Reserve the fat for later use. You can refrigerate the chilorio and the fat until ready to use.
  • If you are ready to eat it, set a casserole over medium heat, add a tablespoon or two of the reserved fat from the chilorio. Once hot, add the onion, Anaheim chiles, and tomatoes, stir and cook for 8 to 9 minutes until softened. Add the chilorio, mix well, and continue to cook for 10 more minutes.
  • Serve with flour or corn tortillas or use for any other type of filling or dish (such as pasta, lasagna, tortas, sandwiches, burritos).

Notes

Chilorio Estilo Sinaloa, courtesy Victoria Eugenia Gonzalez of Mely Restaurante

Lobster Chilaquiles

Lobster Chilaquiles
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5 from 3 votes

Lobster Chilaquiles

Lobster Chilaquiles recipe from Pati’s Mexican Table Season 8, Episode 6 "El Fuerte, Magic Town"
Prep Time25 mins
Cook Time45 mins
Course: Breakfast
Cuisine: Mexican
Keyword: chilaquiles, Chipotle, cilantro, corn tortillas, jalapeno, lobsters, mexican crema, morita chiles, onion, pati’s mexican table, queso fresco, tomatillos, Tomatoes, tortilla chips
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the salsa:

  • 2 to 3 dried morita or chipotle chiles
  • 1 1/2 pounds about 6 ripe Roma tomatoes
  • 1 1/2 pounds about 12 tomatillos, husked and rinsed
  • 1/2 white onion cut into large pieces
  • 2 to 3 fresh jalapeños stemmed
  • 3 unpeeled garlic cloves
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1 tablespoon vegetable oil

For the tortilla chips:

  • 2 tablespoons vegetable oil
  • 12 corn tortillas cut into triangles
  • 1/2 teaspoon kosher or sea salt or to taste

For the lobsters:

  • 4 1- and-a-quarter to 1-and-a-half pound live lobsters or you can substitute thawed lobster tails

For the toppings:

  • 1 cup crumbled queso fresco
  • 1/2 cup finely chopped white onion
  • 1/2 cup chopped fresh cilantro
  • Mexican crema to taste

Instructions

To make the salsa:

  • Place the morita chiles in a small bowl, cover with hot water, and let them sit and soften for at least 10 minutes.
  • Place the tomatoes, tomatillos, onion chunks, jalapeños, and unpeeled garlic cloves on an aluminum foil lined baking sheet. Place under the broiler and roast 12 to 15 minutes, flipping a couple times in between, until the skin of tomatoes and tomatillos has completely blistered and charred, they seem very mushy, and their juices have started to come out. The garlic cloves and chiles must also have blackened and charred. Remove from the broiler and let cool.
  • When cool enough to handle, peel the garlic cloves and place in a blender along with the jalapeños, tomatoes, tomatillos, and onion. Take the morita chiles out of the soaking water, remove their stems and seeds, and add to the blender with the rest of the ingredients. Add salt and puree until completely smooth. If you want, you can add the chiles one at a time and taste for heat.
  • In a medium saucepan, heat one tablespoon oil over medium heat. Once hot, pour in the salsa and quickly cover partially with a lid, as it will splatter all over the place. Cook for 4 to 5 minutes, stirring a couple times in between.

To make the tortilla chips:

  • Place rack in the middle of oven and preheat to 375°F.
  • Brush a baking sheet with a couple tablespoons oil. Spread the tortilla pieces all over and sprinkle with 1/2 teaspoon salt or to taste. Bake the tortilla chips for 25 to 30 minutes or until crisp and golden brown, flipping in between. Remove from the oven when ready.

To cook the lobsters:

  • Place lobsters on a baking sheet in the freezer for 10 minutes before cooking.
  • When ready to cook, place a lobster in the center of a chopping board with the head towards you (you can put some paper towels or a thin kitchen towel under so it will be steady and will soak up any juices that come out). Hold the lobster tightly in place by the tail and place the tip of a very sharp knife where the head separates from the body, with the sharp edge of the knife facing the head. With much determination jab the tip of the knife in and pull the blade down straight between the eyes and onto the chopping board. Repeat with the other 3 lobsters.
  • Then, flip the lobsters over and cut the tail right down the middle. Clean the inner parts with a spoon.
  • Preheat an outdoor or indoor grill, or grill pan, on medium-high heat. Generously brush the lobsters with the prepared salsa. Place cut side down flat on the grill and cook for 5 to 6 minutes. Flip to the other side, and cook for another 5 to 6 minutes. Remove from the heat.
  • Leave 4 halves of the lobsters intact, just as they came off the grill. Remove the meat from the remaining 4 halves, both from the tail and the claws and coarsely chop.

To make the queso topping:

  • In a small bowl, combine the crumbled queso, white onion, and cilantro.

To assemble:

  • Pour the salsa into a large bowl, add the tortilla chips and chopped lobster meat and toss. Divide the chilaquiles among 4 plates and place one of the intact lobster halves on each. Top with the queso topping and Mexican crema to taste.

Notes

Chilaquiles con Langosta

Chickpea Poundcake

Chickpea Poundcake
Print Recipe
4.43 from 7 votes

Chickpea Poundcake

Chickpea Poundcake recipe from Pati’s Mexican Table Season 8, Episode 12 “Home Cooking Sinaloa Style”
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Dessert
Cuisine: Mexican
Keyword: banana, canela, ceylon, chickpeas, cinnamon, garbanzo beans, poundcake, whipped cream
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

For the poundcake:

  • 1 cup (2 sticks) unsalted butter plus more for greasing the pan
  • 1 cup granulated sugar
  • 1/2 teaspoon ground canela or true cinnamon
  • 6 eggs separated into yolks and whites
  • 1 cup cooked chickpeas rinsed and pureed*
  • 1/2 cup all-purpose flour plus more to flour cake pan
  • 2 teaspoons baking powder
  • Pinch kosher or sea salt

For the banana and whipped cream topping:

  • 1 cup heavy whipping cream
  • 5 tablespoons confectioners’ sugar divided
  • 1/2 teaspoon ground canela or true cinnamon
  • 2 tablespoons unsalted butter
  • 2 bananas peeled and sliced into thick rounds

Instructions

To make the poundcake:

  • Set a rack in the middle of the oven and preheat to 350°Line a 9-inch round cake pan with parchment paper, then grease the bottom and sides with butter and sprinkle with flour, shaking off any excess flour.
  • In the bowl of a mixer set with the paddle attachment, beat the butter on medium speed until soft and creamy, a couple minutes. Incorporate the sugar and cinnamon and continue beating until well mixed and fluffy, a few minutes more. Add the egg yolks and pureed chickpeas and continue beating.
  • In a small bowl, combine the flour, baking powder, and salt. Add into the mixer and continue beating until well incorporated and you have a homogenous batter.
  • In another bowl, whisk the egg whites until they hold stiff peaks, or do it in the mixer in a clean bowl using the whisk attachment. Fold the egg whites into the chickpea batter gently, until completely incorporated.
  • Pour into the prepared cake pan and bake for 30 to 35 minutes, until a toothpick inserted into the middle comes out moist but not wet. Cool for at least 10 minutes before removing from the pan. Invert from the cake pan onto a plate, then invert from the plate onto a platter so the cake is right side up.

To make the banana and whipped cream topping:

  • Whip the heavy whipping cream along with the 3 tablespoons confectioners’ sugar until it holds stiff peaks.
  • In a small bowl, combine the 2 remaining tablespoons confectioners’ sugar with the cinnamon.
  • Melt the butter in a large nonstick skillet over medium-high heat. Add the banana slices and cook on one side until caramelized and brown, about 2 minutes. Flip and brown on the other side. Keep warm until ready to serve.
  • Serve a slice of cake with the browned bananas and a dollop of the whipped cream. Shake the cinnamon and confectioners’ sugar mixture on top using a small sieve or fine-mesh strainer to sprinkle evenly.
  • *Note: When rinsing the chickpeas, remove as much of the outer skin as possible, as this creates a smoother puree.

Notes

Panqué de Garbanzo

Sopitas con Huevo y Chilorio

Chilorio Migas
Print Recipe
4 from 6 votes

Sopitas con Huevo y Chilorio

Sopitas con Huevo y Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, corn tortillas, Eggs, lime, Migas, onion, pati’s mexican table, red onion, Salsa, Tomatoes
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the garnish:

  • 1 cup slivered red onion
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon white distilled vinegar
  • 1 tablespoon vegetable oil
  • Kosher or sea salt to taste

For the sopitas:

  • 2 tablespoons chilorio fat or vegetable oil
  • 12 corn tortillas store-bought or homemade, broken into small pieces
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped
  • 4 ripe Roma tomatoes cored and diced
  • 1 cup Sinaloa Style Chilorio
  • 8 large eggs beaten
  • 1 ripe avocado halved, pitted, diced
  • Salsa of your choice optional

Instructions

To make the garnish:

  • Prepare the garnish at least a half hour before making the sopitas. In a bowl, combine the red onion with the lime juice, vinegar, oil, and salt. Mix and let it sit and macerate.

To make the sopitas:

  • In a large saute pan, add the chilorio fat and heat over medium-high heat. Once very hot, add the broken corn tortillas and let them heat, toast, and season, stirring occasionally, for about 4 to 5 minutes. Add the onion and Anaheim chiles, and cook for a couple minutes. Add the tomatoes and cook for 4 to 5 minutes, until completely softened.
  • Incorporate the prepared chilorio and cook for a couple more minutes. Pour in the beaten eggs and cook, stirring occasionally, until set as in messy scrambled eggs. Serve, topped with avocado, the red onion garnish, and, if you wish, a salsa of your choice.

Notes

Chilorio Migas

Birria

Birria
Print Recipe
4.75 from 8 votes

Birria

Birria recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa's Countryside”
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: Mexican
Keyword: avocado leaves, birria, cilantro, corn tortillas, goat, guajillo chiles, lamb, lime, onion, tacos
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

For the Birria:

  • 4 to 5 pounds goat meat bone-in, cut into about 3-inch pieces (you may substitute lamb)
  • 1/4 cup white distilled vinegar
  • 6 teaspoons kosher or sea salt divided
  • 3 quarts water plus more to soak the meat
  • 4 to 5 large dried avocado leaves
  • 3 ounces (about 10) guajillo chiles stemmed and seeded

For serving:

  • Warm corn tortillas
  • 2 cups finely chopped white onion
  • 2 cups chopped cilantro leaves
  • 2 to 3 limes quartered

Instructions

  • Place the meat in a large bowl and cover with cool water. Add the vinegar and 2 teaspoons salt and let sit for 20 to 30 minutes. Rinse well with cold water.
  • Place the rinsed meat in a large casserole, cover with at least 3 quarts water, add 4 teaspoons salt, and stir. Set over high heat and let it come to a rolling boil, reduce the heat to low, remove whatever foam may have come to the surface, cover, and cook for 2 hours.
  • Set a comal or small saute pan over medium-low heat. Once hot, toast the avocado leaves, flipping as they cook, for about a minute until fragrant.
  • Place the chiles in a small saucepan, cover with water, and set over medium-high heat. Simmer for 10 minutes, until the chiles are completely rehydrated and plumped up. Place the chiles in the jar of a blender, along with a cup of the cooking liquid, and puree until completely smooth.
  • Uncover the meat, add the guajillo chile puree, stir, and drop in the toasted avocado leaves. Cover again and continue cooking for another 2 hours, or until the meat is succulent, juicy, tender, and falling apart when a fork is inserted.
  • Serve the meat in bowls along with the broth. At the table, have warm corn tortillas, chopped white onion, chopped cilantro, and quartered limes for people to assemble their birria tacos and to season the broth. You can also chase the tacos with the broth.

Notes

Goat Meat Stew and Tacos

Habanero Shrimp Burger with Habanero Tartar Sauce

Habanero Shrimp Burger
Print Recipe
4.34 from 6 votes

Habanero Shrimp Burger with Habanero Tartar Sauce

Habanero Shrimp Burger with Habanero Tartar Sauce recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats"
Prep Time25 mins
Cook Time10 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, bacon, burger, carrots, cilantro, habanero, lime, mayonnaise, pati’s mexican table, Shrimp, tartar sauce
Servings: 6 burgers
Author: Pati Jinich

Ingredients

  • 1 habanero chile seeded and finely chopped (about 1 tablespoon)
  • 1 tablespoon freshly squeezed lime juice
  • 1 tablespoon coarsely chopped cilantro leaves and upper part of stems
  • 1 tablespoon mayonnaise
  • 1/2 cup peeled and chopped carrot
  • 1 large egg
  • 3 tablespoons bread crumbs
  • 3/4 teaspoon kosher or sea salt plus more to sprinkle on burgers
  • 1/2 teaspoon freshly ground black pepper
  • 2 pounds medium-sized shrimp rinsed, peeled and patted dry, divided
  • Vegetable oil to brush on the burgers
  • 6 brioche or burger buns lightly toasted before serving
  • 6 butter lettuce leaves
  • 1 batch Habanero Tartar Sauce
  • 12 slices of bacon cooked until crisp
  • 1 ripe avocado halved, pitted, thinly sliced

Instructions

  • In the bowl of a food processor, add the habanero, lime juice, cilantro, mayonnaise, carrot, egg, bread crumbs, salt, pepper, and a quarter pound of the shrimp. Pulse until completely smooth. Add the remaining shrimp and pulse a couple times, until you have a coarse ground meat mixture.
  • Cover a small sheet pan or tray with wax paper. Put some lukewarm water in a bowl and use it to wet your hands as you shape the mixture onto 6 burger patties. Place them on the prepared baking sheet, cover with plastic wrap, and refrigerate for at least 15 to 30 minutes.
  • Heat a grill or grill pan on medium heat. Generously brush the shrimp burger patties with oil and sprinkle with salt. Place on the grill or grill pan and cook for about 5 minutes per side, until browned on both sides and the color inside has changed to a darker pink.
  • Lightly toast the buns in the oven or on a heated skillet. On the bottom half, place a lettuce leaf, some habanero tarter sauce, a shrimp burger, a couple slices of bacon, a couple slices of avocado, more tartar sauce to taste, and top with the top bun. Repeat with the rest of the burgers.

Habanero Tartar Sauce

Habanero Tartar Sauce
Print Recipe
4.5 from 6 votes

Habanero Tartar Sauce

Habanero Tartar Sauce recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats"
Prep Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: American, Mexican
Keyword: cilantro, green onions, habanero, lime, mayonnaise, mint, scallions, tartar sauce
Servings: 1 1/2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 cup mayonnaise
  • 2 packed tablespoons coarsely chopped fresh mint leaves
  • 2 packed tablespoons coarsely chopped fresh cilantro leaves and upper stems
  • 3 scallions tops removed, white and light green parts thinly sliced
  • 1 habanero chile seeded and finely chopped (about 1 tablespoon)
  • 1 tablespoon freshly squeezed lime juice more to taste
  • 1/4 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Place all ingredients in a bowl and mix well.

Notes

Salsa Tártara de Habanero

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce
Print Recipe
4.84 from 6 votes

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce

Lobster Rolls with Chipotle Mayo, Pickled Jalapeños and Serrano Cocktail Sauce recipe from Pati’s Mexican Table Season 8, Episode 6 "El Fuerte, Magic Town"
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: celery, Chipotle Mayonnaise, lobsters, pati’s mexican table, Pickled Jalapeños, red onion
Servings: 8 lobster rolls
Author: Pati Jinich

Ingredients

  • Kosher or sea salt
  • 4 1-and-a-quarter to 1-and-a-half pound live lobsters or substitute for thawed lobster tails
  • 2 sticks of celery cleaned and finely chopped (about 1 cup)
  • 2 tablespoons finely chopped red onion
  • 3/4 cup chopped pickled jalapeños
  • 1/2 cup Homemade Chipotle Mayonnaise
  • Freshly ground black pepper to taste
  • Unsalted butter
  • 8 brioche buns or hot dog rolls
  • Salted potato chips
  • Serrano Cocktail Sauce

Instructions

  • Fill a large stock pot three-quarters of the way full with water, counting how many quarts of water you pour. Add 1 tablespoon salt per quart of water. Bring to a rolling boil over high heat.
  • Place the lobsters in the water, head first, cover, and reduce heat to medium. Cook for 10 minutes, at a medium simmer, until the lobsters shells have turned completely red. Carefully remove them from the pot with the help of tongs, place on a baking sheet, and let cool.
  • When the lobsters have cooled enough to handle, remove their meat. First, remove the tail and place it upside down on a chopping board, stick a fork into the tail and pull out the meat. You can break the shell with a lobster or nut cracker. Use the cracker to break the claws and take out their meat.
  • Coarsely chop the meat and place in a bowl. Mix in the celery, red onion, pickled jalapeños, and chipotle mayonnaise. Season with salt and pepper to taste.
  • Put a large skillet over medium-low heat. Rub with butter. Place on the closed buns and let them toast for a minute per side. Remove and gently open without breaking them apart. Break potato chips and use them to make a first base layer, then spoon in a generous amount of the lobster salad. Serve with the serrano cocktail sauce and let your guests decide if and how much they would like.

Notes

Rollos de Langosta con Mayonesa de Chipotle, Jalapeños en Vinagre y Salsa Coctel de Serrano

Chilorio Sincronizadas

Chilorio Sincronizadas
Print Recipe
4.34 from 6 votes

Chilorio Sincronizadas

Chilorio Sincronizadas recipe from Pati's Mexican Table Season 8, Episode 9 "Mocorito, The Land of ChilorioMocorito, The Land of Chilorio"
Prep Time0 mins
Cook Time5 mins
Course: Antojos
Cuisine: Mexican
Keyword: Avocado, cheese, chilorio, flour tortillas, Quesadilla, sincronizada, tortillas
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 4 flour tortillas homemade or store-bought
  • 1/2 cup shredded melty cheese like Asadero, quesadilla, Oaxaca, or Monterey Jack
  • 1/2 cup Sinaloa Style Chilorio
  • 1 teaspoon chilorio fat or vegetable oil
  • Ripe avocado slices to serve
  • Guacamole or salsa of your choice to serve

Instructions

  • Preheat large skillet or comal over medium-low heat for at least 5 minutes. Place two of the flour tortillas on the heated skillet or comal and top each with a 1/4 cup of the cheese and 1/4 cup of the chilorio. Place the other two flour tortillas on top, and let them heat until the cheese starts to melt and the bottom tortillas begin to gently brown. Spread chilorio fat or vegetable oil on top of each, then flip and cook for another minute.
  • Transfer to plates and serve with slices of ripe avocado and the guacamole or salsa of your choice.

Notes

Sincronizadas de Chilorio

Bizcotela Vestida

Dulce de Leche Flower Sugar Cookie Sandwich
Print Recipe
4.15 from 7 votes

Bizcotela Vestida

Bizcotela Vestida recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cookies, Dulce de Leche, pati’s mexican table, vanilla
Servings: 30 sandwich cookies
Author: Pati Jinich

Ingredients

  • 1 pound unsalted butter at room temperature, sliced, plus more to grease baking sheets
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 8 cups all-purpose flour
  • 2 tablespoons baking powder
  • Pinch kosher or sea salt
  • 1 cup whole milk
  • 1 1/2 cups white coarse sugar or sugar crystals
  • 1 cup cajeta or dulce de leche homemade or store-bought

Instructions

  • In the bowl of a mixer, beat the butter along with the granulated sugar at medium speed for a couple minutes until smooth, creamy, and puffed up. Add the vanilla and the eggs one at a time, beating until well incorporated.
  • In a bowl combine the flour, baking powder, and salt.
  • With the mixer running at low speed, add the flour mixture and milk in multiple additions, alternating between the two. Continue beating until well incorporated and you have a homogenous dough. Turn off mixer and gather dough into a ball.
  • Preheat oven to 350°F with the two racks set in the lower and upper thirds. Pour the sugar crystals onto small plate and grease a couple non-stick baking sheets with butter.
  • Use your hands to make small balls of dough of about 1 1/2- to 2-inches. Flatten slightly and cut 5 short lines around the edge of the disk with scissors, as if making petals, without cutting all the way into the center. Press down gently in the center to make a flower shape. Then flip over and press the top into the sugar crystals and then place right side up on the baking sheet. Repeat with all the dough balls, leaving about an inch of space between the cookies on the baking sheet.
  • Bake cookies for 30 to 32 minutes, until cooked and barely beginning to brown around the edges. Remove from the oven and let them cool on a cooling rack.
  • Once cool, make sandwiches with a couple teaspoons of cajeta or dulce de leche in between of two cookies with the sugar side facing outwards.

Notes

Dulce de Leche Flower Sugar Cookie Sandwich

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad
Print Recipe
4.84 from 6 votes

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa's Countryside”
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Keyword: basil, jalapeno, lime, mango, pati’s mexican table, red onion, rice vinegar, tomatillos, Tomatoes, vinaigrette
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup slivered red onion
  • 1 to 2 jalapeños halved and thinly sliced

For assembling the salad:

  • 2 large mangoes peeled and sliced (about 4 cups)
  • 1 large tomato cut into segment slices
  • 3 tomatillos husked, rinsed, cut into thin segment slices
  • 15 basil leaves thinly sliced

Instructions

To make the vinaigrette:

  • In a mixing bowl, whisk the rice vinegar, lime juice, olive oil, vegetable oil, salt and pepper. Add the red onion and jalapeños, mix, and let sit and macerate for at least 5 minutes.

To assemble the salad:

  • Assemble the mangoes, tomatoes, tomatillos, and basil on a platter. Dress with the vinaigrette and macerated onions and jalapeños. Serve.

Notes

Ensalada de Mango, Tomate, Tomate Verde, Albahaca y Jalapeño

Campechano Tacos with Street Style Salsa

Campechano Tacos with Street Style Salsa
Print Recipe
4.29 from 7 votes

Campechano Tacos with Street Style Salsa

Campechano Tacos with Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”
Prep Time10 mins
Cook Time1 hr 45 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicharrón, cilantro, corn tortillas, flank steak, garlic, longaniza, onion, pati’s mexican table, Salsa Callejera, tacos
Servings: 8 tacos
Author: Pati Jinich

Ingredients

  • 2 pounds flank steak cut into 1-inch pieces
  • 2 garlic cloves
  • 1/2 white onion
  • 3 bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon kosher or sea salt
  • 1 tablespoon vegetable oil
  • 1/2 pound longaniza casings removed, chopped (or substitute Mexican chorizo)
  • 1/2 pound pork chicharrón crumbled or chopped into small pieces
  • 8 corn tortillas store-bought or homemade
  • 1 cup finely chopped white onion for garnish
  • 1 cup chopped cilantro leaves for garnish
  • Salsa Callejera

Instructions

  • Place the meat, garlic, onion, bay leaves, peppercorns, and a teaspoon of salt in a large casserole or pot. Cover generously with water and place over high heat. Once it comes to a simmer, reduce heat to medium low, remove any foam that may have risen to the top, cover, and cook for an hour and a half until the meat is completely tender and falling apart. Turn off heat and set aside.
  • Once cool enough to handle, remove the meat with a slotted spoon and chop into small pieces. Set aside.
  • Set a large saute pan over medium-high heat, once hot add a tablespoon of oil. Add the longaniza or chorizo and brown, crumbling into smaller pieces with a couple wooden spoons or spatulas as it cooks, for about 5 minutes until crisp and brown. Add the chopped meat, stir, and cook for a couple minutes until it starts to brown as well. Incorporate the chicharrón, mix it all up and turn off the heat.
  • Preheat a comal or skillet over medium-low heat. Heat the tortillas for about a minute per side until completely hot with brown specks on both sides. Assemble the tacos, or let people assemble their own, by adding some of the meat mix and topping with chopped onion, cilantro, and salsa callejera.

Notes

Tacos Campechanos de Suadero, Longaniza y Chicharrón con Salsa Callejera

Salsa Callejera

Street Style Salsa
Print Recipe
4.29 from 7 votes

Street Style Salsa

Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites"
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauce
Cuisine: Mexican
Keyword: chiles de arbol, cilantro, cumin, garlic, jalapeno, onion, Salsa, tomatillos, Tomatoes
Servings: 3 generous cups
Author: Pati Jinich

Ingredients

  • 2 chiles de árbol stemmed, or more to taste
  • 1 1/2 pound about 5 or 6 ripe Roma tomatoes
  • 1/2 pound about 4 tomatillos husked and rinsed
  • 1 to 2 jalapeños or to taste
  • 1 garlic clove
  • 2 tablespoons coarsely chopped white onion
  • 1/2 cup coarsely chopped cilantro leaves and upper stems
  • 1/8 teaspoon ground cumin
  • 3/4 teaspoon kosher or sea salt or more to taste
  • 1 tablespoon vegetable oil

Instructions

  • Preheat a comal or small saute pan over medium-low heat. Once hot, toast chiles de árbol for about a minute until toasted and fragrant. Remove from the heat.
  • Place the tomatoes, tomatillos, jalapeños, and garlic in a medium saucepan. Cover with water and set over medium-high heat, simmer for about 10 minutes until the tomatoes and tomatillos are cooked and mushy and the jalapeños have softened and changed their color.
  • Using a slotted spoon, transfer the tomatoes, tomatillos, jalapeños, and garlic to blender. Incorporate the chiles de árbol, onion, cilantro, cumin, and salt and puree until smooth.
  • Set a medium saucepan over medium heat, once hot add the oil. Once the oil is hot, pour in the salsa and be ready to partially cover with the lid as it will jump. Cook for 4 to 5 minutes, until thickened and seasoned and color has deepened.

Notes

Salsa Callejera

Milanesa Torta with Matador Guacamole and Melty Cheese

Milanesa Torta with Matador Guacamole and Melty Cheese
Print Recipe
4.8 from 5 votes

Milanesa Torta with Matador Guacamole and Melty Cheese

Milanesa Torta with Matador Guacamole and Melty Cheese recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: bolillo, chicken, chiltepín chiles, cotija cheese, fried, fried chicken, guacamole, mayonnaise, Oaxaca cheese, pati’s mexican table, Sandwich, telera, Torta
Servings: 4 tortas
Author: Pati Jinich

Ingredients

  • Vegetable oil for frying
  • 4 boneless skinless chicken breasts pounded to 1/4-inch thickness
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 1 cup all-purpose flour
  • 3 eggs
  • A splash of milk
  • 2 cups crushed butter crackers
  • 8 to 10 dried chiltepín chiles crushed (or substitute 3 to 4 chiles de árbol)
  • 1 cup mayonnaise
  • 2 cups grated Oaxaca cheese
  • 1/2 cup crumbled Cotija cheese
  • 4 bolillo or telera rolls split in half with insides scooped out
  • 2 cups baby arugula
  • 1 batch Matador Guacamole
  • 1/4 cup soy and lime mixture from the Matador Guacamole

Instructions

  • Preheat the oven to 450°F.
  • In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes.
  • Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do. Place them on a baking sheet and continue with the remaining chicken.
  • Fry the chicken breasts in the heated oil one or two at a time, making sure the pan is not over crowded, for about 3 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate or rack and repeat with the remaining chicken breasts.
  • In another bowl, mix the mayonnaise with Oaxaca and Cotija cheeses.
  • To build the torta, place the split bread rolls on a baking sheet. Spread the cheese and mayonnaise mixture on the split sides of the rolls. Bake until the cheese is bubbling and melted, about 4 to 5 minutes.
  • Toss the arugula with 1/4 cup of the soy and lime mixture from the Matador Guacamole. Top the bottom half rolls, with the cheese already melted on them, with the chicken, Matador Guacamole, and the dressed arugula. Cover with the top half of the rolls.

Notes

Torta de Milanesa con Guacamole de Chiles Toreados y Chicharron de Queso

Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole

Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole
Print Recipe
4.5 from 6 votes

Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole

Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole recipe from Pati’s Mexican Table Season 8, Episode 4 "Los Mochis, Street Taco Favorites"
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: almonds, bacon, chickpeas, corn tortillas, guacamole, guajillo chiles, pati’s mexican table, Shrimp, tacos
Servings: 8 to 10 tacos approximately
Author: Pati Jinich

Ingredients

  • 12 ounces bacon about 8 thick slices, coarsely chopped
  • 1 cup cooked chickpeas rinsed, drained, patted dry
  • 3/4 teaspoons kosher or sea salt divided
  • 1 guajillo chile rinsed, stemmed, seeded, chopped
  • 2 tablespoons slivered almonds
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds shrimp rinsed, shelled and cleaned
  • Freshly ground black pepper to taste
  • 2 garlic cloves chopped
  • Corn tortillas
  • Smooth Guacamole

Instructions

  • In a large saute pan or casserole set over medium-high heat, fry the bacon for a couple minutes, until it starts rendering its fat. Add the chickpeas and 1/4 teaspoon of the salt and cook until lightly browned, about 6 to 7 minutes. Incorporate the guajillo chile and almonds, stir, cook for a minute, and scrape into a bowl.
  • Add the oil and butter to that same pan and once it melts and bubbles, add the shrimp and season with the remaining 1/2 teaspoon salt and pepper. Cook for about a minute and once the shrimp begin to brown, add the garlic and continue cooking for another minute. Turn off the heat. Incorporate the bacon and chickpea mix and taste for salt.
  • Heat the corn tortillas on a preheated comal or skillet set over medium-low heat. Tuck the shrimp mixture into the heated tortillas and top with the smooth guacamole.

Notes

Tacos de Camarón, Tocino y Garbanzos Crujientes con Guacamole

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita
Print Recipe
4.34 from 6 votes

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: Mexican
Keyword: anaheim chiles, Chorizo, Eggs, onion, pati’s mexican table, potato hash, steak
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 5 tablespoons vegetable oil divided
  • 1 pound Mexican chorizo casings removed, chopped
  • 2 cups thinly sliced white onion
  • 3/4 pound about 4 Anaheim chiles roasted, sweated, peeled, and cut into small strips
  • 2 pounds sirloin steak fat trimmed and cut into bite-sized pieces
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Freshly ground black pepper to taste
  • 6 eggs
  • Butter or oil for cooking eggs
  • Potato Hash Cake
  • Roasted Tomato and Jalapeño Salsita

Instructions

  • In a large casserole or saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, cook the chorizo for 6 to 7 minutes, breaking it into smaller pieces with the help of a couple wooden spoons or spatulas, until crisped and browned. Transfer the cooked chorizo to a bowl, leaving the fat in the pan.
  • Put another tablespoon of oil in the same pan, add the onion and cook for 4 to 5 minutes until it wilts and starts to brown along the edges. Incorporate the roasted Anaheim chiles and cook for another minute. Scrape into the bowl with the chorizo.
  • Add the remaining 2 tablespoons of oil to the hot pan and raise the heat to high. Season the steak with salt and pepper. Once the oil is very hot, add the steak and cook for 2 to 3 minutes, turning, until browned all over. Incorporate the chorizo, chile, and onion mix, stir well, and turn off the heat.
  • Cook the eggs, sunny side up, until desired doneness. Serve with a piece of potato hash cake
  • To serve, place a piece of potato hash cake on each plate, spoon on a generous amount of the steak and chorizo mixture, and top with sunny side up eggs and roasted tomato and jalapeño salsita.

Notes

Carne y Huevos con Hash de Papa y Salsita Asada

Roasted Tomato and Jalapeño Salsita

Roasted Tomato and Jalapeño Salsita
Print Recipe
4.8 from 5 votes

Roasted Tomato and Jalapeño Salsita

Roasted Tomato and Jalapeño Salsita recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Cook Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: Mexican
Keyword: jalapeno, Salsa, Tomatoes
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound (about 4 or 5) ripe Roma tomatoes
  • 1 to 2 jalapeño chiles
  • 3/4 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Preheat the broiler. Place the tomatoes and jalapeños on a small baking sheet lined with aluminum foil. Place under the broiler and roast anywhere from 10 to 15 minutes, flipping a couple times in between, until the tomatoes’ and chiles’ skin is completely charred, they are mushy and soft, and the juices have started to come out of the tomatoes.
  • Alternatively, you can char the tomatoes and jalapeños on a preheated comal, set over medium heat, for the same amount of time, flipping as they char.
  • Place the charred tomatoes and jalapeños in a molcajete along with the salt and mash to your desired chunkiness. Or you can put everything in the blender and pulse a couple times. Serve.

Notes

Salsita Asada de Tomate y Jalapeño

French Fries with Chiltepín Salt and Cotija

French Fries with Chiltepín Salt and Cotija
Print Recipe
4.34 from 6 votes

French Fries with Chiltepín Salt and Cotija

French Fries with Chiltepín Salt and Cotija recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats”
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American, Mexican
Keyword: chiltepín chiles, cotija cheese, fries, ketchup, lime, potatoes, tartar sauce
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • Vegetable or peanut oil for frying
  • 4 russet potatoes washed and scrubbed
  • 1 teaspoon dried chiltepín chiles
  • 1 tablespoon kosher or sea salt
  • Zest of 1 lime
  • Freshly ground black pepper
  • 1 cup grated Cotija cheese
  • Habanero Tartar Sauce or ketchup for serving

Instructions

  • Fill a large Dutch oven or casserole a little less than halfway with oil. Place over medium heat and bring to 325°F degrees — or test by dropping in a small piece of potato, if the oil bubbles all around it, it’s ready.
  • While the oil is heating up, fill a large bowl with ice water. Place a cooling rack on a baking sheet lined with paper towels. Cut the potatoes into 1/4-inch to 1/3-inch matchsticks. Add them to the ice water immediately after cutting, stirring occasionally to make sure the potatoes are not sticking to each other.
  • Remove about a quarter of the potatoes from the water. Pat dry with clean kitchen towels or paper towels. Once dry, carefully add them to the hot oil and fry for 2 to 3 minutes, stirring with tongs or a spider to make sure they aren’t sticking to each other. The fries should start to look creamy and matte in color. If they begin to brown, take them out. Transfer the fries to the baking sheet with the cooling rack and repeat the process with the remaining potatoes.
  • When all the potatoes have been fried and transferred to the baking sheet with the rack, raise the heat of the oil to 375°F to 400°F, or raise the heat under the casserole to medium-high.
  • While the oil is heating, crush the chiltepín chiles and mix with the salt, lime zest, a few cracks of black pepper, and the Cotija cheese. Set aside.
  • Once the oil is ready, add the fries back into the oil in 4 batches. Cook each batch for 3 to 4 minutes, or until the fries are golden brown. Transfer the fries back to the baking sheet with the rack.
  • If you are not going to eat immediately, keep warm in a 250°F oven. Just before serving, toss the finished fries in the cheese mixture until coated. Serve with habanero tartar sauce and/or ketchup.

Notes

Papas Fritas con Sal de Chiltepín y Queso Cotija

Serrano Cocktail Sauce

Serrano Cocktail Sauce
Print Recipe
4.34 from 3 votes

Serrano Cocktail Sauce

Serrano Cocktail Sauce  recipe from Pati’s Mexican Table Season 8, Episode 6 “El Fuerte, Magic Town”
Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: Mexican
Keyword: cocktail sauce, horseradish, ketchup, pati’s mexican table, serrano chiles
Servings: 1 generous cup
Author: Pati Jinich

Ingredients

  • 1 cup ketchup
  • 1 fresh serrano stemmed, finely chopped
  • 2 teaspoons creamy horseradish

Instructions

  • In a bowl, combine the ketchup, the serrano, and the creamy horseradish. Mix well.

Notes

Salsa de Cóctel de Serrano

Flan Napolitano

Flan Napolitano
Print Recipe
3.78 from 9 votes

Flan Napolitano

Flan Napolitano recipe from Pati’s Mexican Table Season 8, Episode 11 “Flan Napolitano”
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Dessert
Cuisine: Mexican
Keyword: cream cheese, custard, evaporated milk, flan, pati’s mexican table, Sweetened Condensed Milk, vanilla
Servings: 8 individual flans
Author: Pati Jinich

Ingredients

  • 1 1/4 cups granulated sugar
  • 1 14- ounce can sweetened condensed milk
  • 1 12- ounce can evaporated milk
  • 4 eggs
  • 1 tablespoon vanilla extract
  • 4 ounces (or 1/2 cup) cream cheese

Instructions

  • Preheat oven to 350°Position rack in the middle of the oven.
  • Heat the sugar in a medium saucepan over medium-high heat. Swirl occasionally, but do not stir. Cook until the sugar is melted and turns to caramel, about 5 to 7 minutes. Pour the caramel evenly into eight 6-ounce ramekins. Let the caramel cool slightly while you make the batter.
  • Add the sweetened condensed milk, evaporated milk, eggs, vanilla, and cream cheese to a blender and puree until smooth. Pour the mixture into the ramekins with the caramel, dividing it evenly among them.
  • Place the filled ramekins into a roasting pan. Pour boiling water into the roasting pan filling to about halfway up the sides of the ramekins — making sure not to get any water in them. Cover the whole pan tightly with aluminum foil and very carefully and evenly lower into the oven, as to not splash the water. Bake for 45 to 50 minutes, or until the flan has set.
  • Very carefully take the baking pan out of the oven to not splash the water. Also, be careful removing the foil as there will be hot steam escaping. Use tongs or an oven mitt to remove the flans from the roasting pan (the ramekins will be hoand allow to cool to room temperature. Transfer to the refrigerator and chill for at least a couple hours. They will keep for up to 1 week.
  • Once the flan has chilled, run a wet knife around the rim to loosen it from the ramekin. Invert the ramekin onto a plate and let the flan slide out onto the plate, caramel side up. Repeat with remaining flans. Serve cold.

Notes

Classic Creamy Flan

Potato Hash Cake

Potato Hash Cake
Print Recipe
4.5 from 6 votes

Potato Hash Cake

Potato Hash Cake recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Breakfast
Cuisine: Mexican
Keyword: onion, pati’s mexican table, potato hash, potatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • Unsalted butter to grease the baking dish
  • 4 pounds red bliss potatoes peeled and grated
  • 1/2 white onion grated
  • 3 tablespoons all-purpose flour plus more to dust the baking dish
  • 3 eggs lightly beaten
  • 1 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • Olive oil to brush the top of the potato hash

Instructions

  • Grease a small baking dish or quarter sheet pan with butter and dust all over with flour, shaking off any excess flour.
  • Set rack in the middle of the oven and preheat at 400°F.
  • Place the grated potatoes in a strainer and press out as much moisture as you can — repeat a couple times until almost dry. In a medium bowl, mix the strained potatoes, onion, flour, eggs, salt, pepper, and baking powder very well.
  • Press the potato mixture into the prepared baking dish. Brush olive oil generously over the top.
  • Place in the oven and bake until completely cooked and golden brown on top and bottom, about 40 to 45 minutes.

Notes

Hash de Papa al Horno

Pinto Bean Soup with Masa and Queso Fresco Dumplings

Pinto Bean Soup with Masa and Queso Fresco Dumplings
Print Recipe
4.58 from 7 votes

Pinto Bean Soup with Masa and Queso Fresco Dumplings

Pinto Bean Soup with Masa and Queso Fresco Dumplings recipe from Pati’s Mexican Table Season 8, Episode 7 “Jinetes, Adventure in the Mountains”
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Soup
Cuisine: Mexican
Keyword: cilantro, green onions, masa, mexican crema, mint, onion, pati’s mexican table, pinto beans, queso fresco, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 4 tablespoons canola or safflower oil divided
  • 1/2 white onion chopped
  • 1 garlic clove
  • 1/2 pound (about 2) ripe Roma tomatoes cored and chopped
  • 3/4 teaspoon kosher or sea salt divided, or to taste
  • 3 cups cooked pinto beans with 1 cup of their cooking broth
  • 8 cups chicken or vegetable broth divided
  • 1 cup corn masa flour preferably the masa harina mix for tamales, but masa harina for tortillas also works
  • 3/4 cup water
  • 2 tablespoons crumbled queso fresco
  • 1 tablespoon chopped cilantro leaves
  • 1 tablespoon chopped mint leaves
  • Mexican crema optional, for garnish
  • Sliced scallions mint, cilantro and crushed dried chiltepín chiles or chiles de árbol, optional, for garnish

Instructions

  • Heat 2 tablespoons of oil in a large, heavy soup pot or casserole over medium-high heat. Add the onion and cook for 5 to 6 minutes until it has completely softened, the edges are golden brown, and there is a toasted and sweet aroma wafting from the pot. Add the garlic clove and and cook for another minute until the garlic is fragrant and has colored. Stir in the tomatoes and 1/2 teaspoon salt and cook for 5 minutes until the tomatoes have cooked down to a soft, thick paste.
  • Add the beans along with 1 cup of their broth, as well as 4 cups of the chicken or vegetable broth. Bring to a boil, reduce heat to medium, cover partially and simmer for 10 minutes. The beans should be completely soft and the broth thick and soupy.
  • Meanwhile, prepare the masa for the dumplings. In a medium bowl, combine the corn masa flour with the water and 1/4 teaspoon salt. Knead together with your hands. The dough will be very coarse and seem dry. Add the remaining 2 tablespoons of oil, queso fresco, cilantro, and mint, and mix together until the dough is very soft and homogenous, about 1 minute. Set aside.
  • Working in batches, puree the pinto bean soup in a blender until completely smooth. Pour back into the soup pot and whisk or stir in the remaining 4 cups chicken or vegetable broth. Set over medium heat and bring to a simmer. Reduce heat to low.
  • Begin forming the dumplings. Scoop up enough masa to make 1-inch balls, roll them between your hands (moisten your hands with water if they stick and, one-by-one, gently drop them into the soup. Once all the masa balls have been shaped and added to the soup, gently stir with a wooden spoon to make sure none stick to the bottom. Cover the pot partially with a lid and let the soup simmer gently for 15 to 20 more minutes until the masa dumplings are cooked through. They will thicken the soup as they simmer.
  • Taste the soup for salt and add more if need be. Serve hot, garnishing each bowl with a spoonful of fresh Mexican cream if desired. You may also sprinkle on some sliced scallions, mint, cilantro, and crushed chiltepín chiles or chiles de árbol for a punch of heat.
  • Note: If you are lucky enough to live next to a tortilleria or store that sells fresh corn masa, already mixed, go for it! You will need about 3/4 pound. Just mix it with the queso fresco, oil, mint, cilantro, and salt. If you can’t get ahold of fresh masa, rest assured that the corn masa made with masa harina for tamales or tortillas will still be excellent. If you have a choice between corn masa flour for tamales or for tortillas (they are two different products; masa harina for tamales will say so on the package), go for the tamal mix for these dumplings. The masa harina for tortillas is finer than the flour for tamales, but it will still work.

Notes

Sopa de Ombligo 

Matador Guacamole

Matador Guacamole
Print Recipe
4.88 from 8 votes

Matador Guacamole

Matador Guacamole recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, chiles toreados, cilantro, guacamole, jalapeno, lime, pati’s mexican table, scallions
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 2 jalapeño chiles
  • 4 scallions
  • 1/4 cup soy sauce
  • 1/4 cup freshly squeezed lime juice
  • 3 ripe avocados halved, meat scooped out and diced
  • 2 tablespoons chopped cilantro leaves

Instructions

  • Char the jalapeños and scallions on a preheated comal or skillet over medium-low heat for about 10 minutes, flipping often, until completely charred, wrinkled and softened. You can also do this under the broiler.
  • Once nicely softened and charred, slice the jalapeños and scallions and place in a medium bowl with the soy sauce and lime juice. Stir and let marinate for at least 10 minutes, this makes for matador chiles or chiles toreados.
  • In a medium bowl or in a molcajete, mash the avocados. Mix in the matador chiles, scallions, 1/4 cup of the soy and lime mixture (reserve the remaining 1/4 cup for the milanesa torta if making), and the cilantro.

Notes

Guacamole con Chiles Toreados

Chocolate Dipped Orejas

Orejas
Print Recipe
4.2 from 5 votes

Chocolate Dipped Orejas

Chocolate Dipped Orejas recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Dessert
Cuisine: Mexican
Keyword: canela, Chocolate, cinnamon, cookies, pati’s mexican table, puff pastry
Servings: 40 orejas approximately
Author: Pati Jinich

Ingredients

  • 1 1/2 cups granulated sugar
  • 1 teaspoon freshly ground canela or true cinnamon
  • 1 large pinch of kosher or sea salt
  • All-purpose flour for dusting the countertop and rolling pin
  • 1 recipe Easy Homemade Puff Pastry
  • 1/2 cup heavy cream
  • 4 ounces dark chocolate chopped, or chocolate chips
  • Rainbow sprinkles optional

Instructions

  • Place racks in the upper and lower thirds of the oven and preheat to 425°Line 4 baking sheets with parchment paper (or cook in batches).
  • Mix the sugar, cinnamon, and salt together in a bowl.
  • Sprinkle a light coating of flour on your countertop, then spread 1 cup of the cinnamon-sugar mixture on top, right where the puff pastry will go. Place the puff pastry in the center of the cinnamon-sugar mixture. Lightly flour your rolling pin and roll the puff pastry out into a large rectangle, about 12-by-26-inches with a 1/4-inch thickness, adding a bit of flour as needed while you roll. Sprinkle the top with the remaining cinnamon-sugar mixture.
  • Mark a line horizontally across the center of the puff pastry with a knife or ruler, without cutting all the way through. Roll the bottom of the puff pastry toward the center line, creating a layered spiral. Repeat with the top of the puff pastry, rolling in toward the center line, then press both rolls towards the center. The shape should resemble a pretzel.
  • Cut in half horizontally, across the two rolls, and wrap in plastic wrap. Place in the refrigerator for at least 30 minutes. Scrape any leftover cinnamon-sugar mixture onto a small plate.
  • Slice the chilled rolls into 1/2-inch slices. Dip both sides of slices in the remaining cinnamon-sugar mixture and place on a baking sheet, making sure to leave about an inch between the slices.
  • Bake for 10 to 12 minutes, then remove from the oven, flip the orejas, and return to the oven (swapping the baking sheet that was on top with the bottom). Bake for 10 to 12 minutes more, until both sides are golden brown. Transfer to a metal cooling rack and cool completely.
  • While the orejas are cooling, bring the heavy cream to a simmer in a small pot. Place the chocolate in a medium heatproof bowl and pour the hot cream over the chocolate. Let sit for 5 minutes, then stir until smooth. If using rainbow sprinkles, place them on a small plate.
  • Dip the tops of the orejas in the chocolate. If using rainbow sprinkles, lightly press the chocolate-dipped side into the sprinkles and return to the rack. Repeat with about half of the remaining cookies, leaving some plain, some chocolate dipped, and some dipped and with sprinkles.
  • Note: If you do not want to bake all of them at once, you may store the rolled oreja dough tightly wrapped in the refrigerator for a couple days, or freeze in a tight plastic bag for up to a month. Thaw in the refrigerator before baking.

Notes

Orejas con Chocolate

Smooth Guacamole

Smooth Guacamole
Print Recipe
3.25 from 4 votes

Smooth Guacamole

Smooth Guacamole recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites”
Prep Time10 mins
Total Time10 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, jalapeno, lime, onion, serrano chiles, tomatillos
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 2 large avocados halved, pitted, meat scooped out and chopped
  • 1 tomatillo husked, rinsed and quartered
  • 1 to 2 jalapeños or serrano chiles stemmed, coarsely chopped
  • 2 tablespoons coarsely chopped onion
  • 2 tablespoons fresh squeezed lime juice
  • 3/4 teaspoon kosher or sea salt or more to taste
  • 2 to 3 ice cubes

Instructions

  • Place all ingredients in the jar of the blender and pulse until completely smooth. You may add a chile at a time to taste for your desired heat level.

Notes

Guacamole

Traditional Capirotada with Mango and Plantains

Traditional Capirotada with Mango and Plantains
Print Recipe
5 from 6 votes

Traditional Capirotada with Mango and Plantains

Traditional Capirotada with Mango and Plantains recipe from Pati’s Mexican Table Season 8, Episode 7 “Jinetes, Adventure in the Mountains”
Prep Time15 mins
Cook Time1 hr 5 mins
Total Time1 hr 20 mins
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: baguette, banana, bolillo, bread, brown sugar, canela, capirotada, ceylon, cinnamon, cloves, cotija cheese, mango, pati’s mexican table, Peanuts, piloncillo, Plantains, raisins, star anise, telera
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 6 tablespoons unsalted butter divided
  • 5 to 6 bolillos teleras or Portuguese buns, or 1 large baguette cut into 1-inch slices
  • 1 pound piloncillo grated, or substitute for 2 cups packed dark brown sugar
  • 1 stick canela ceylon or true cinnamon
  • 1 whole star anise
  • 3 whole cloves
  • 1/4 cup raisins
  • 2 quarts (or 8 cups) water
  • 1 tablespoon vegetable oil
  • 3 ripe plantains peeled and cut into 1/2-inch diagonal slices (about 3 cups)
  • 1 to 2 large ripe mangoes peeled and sliced (about 2 cups)
  • 1 cup finely crumbled or grated queso Cotija
  • 2/3 cups roasted peanuts
  • Confectioners’ sugar for serving

Instructions

  • Place racks on upper and lower thirds of the oven and preheat to 350°F.
  • Melt 4 tablespoons of the butter in a small pan. Brush the surface of two large baking sheets with some of the melted butter and place the bread slices onto the buttered baking sheets in a single layer. Use the remaining butter to brush on top of the bread slices. Bake for 20 minutes until golden brown on the bottom and remove from the oven.
  • In a medium saucepan, place the piloncillo, cinnamon, star anise, cloves, and raisins, cover with the 8 cups of water, and set over medium-high heat. Once it comes to a simmer, stir occasionally, and let simmer for 30 minutes or until reduced by half. Turn off the heat. With a slotted spoon, remove the cinnamon stick, star anise, and, cloves and discard. Set the piloncillo syrup aside.
  • Add 1 tablespoon butter and 1 tablespoon oil to a large saute pan set over medium-high heat. Once the pan is hot, cook the plantain slices in a couple batches for about a minute per side, or until golden brown on both sides. Place the browned plantains on a paper towel covered plate and set aside.
  • Use the remaining tablespoon of butter to grease a 9×13-inch baking dish. Add a third of the bread to make the first layer covering the bottom of the baking dish. Distribute all around half of the plantains, half of the mango, half of the Cotija, and half of the peanuts. Pour on about a third of the piloncillo syrup. Start another layer, adding a third of the bread and the remaining half of the plantains, mango, Cotija, and peanuts. Pour another third of the syrup, trying to get all of the raisins in. Finally, cover with the remaining third of the bread and pour the rest of the syrup on top. Cover with aluminum foil.
  • Set oven rack in the middle of the oven. Bake the capirotada for 25 minutes, then remove it from the oven, carefully uncover, and press down with a spatula so it all bakes in the syrup. Cover again with aluminum foil and return to the oven. After another 25 minutes, carefully remove the foil, and bake for about 10 minutes more so the top browns. Cool slightly before serving and sprinkle with confectioners’ sugar.

Notes

Capirotada con Mango y Plátano Macho

Guava Pie

Guava Pie
Print Recipe
4.5 from 8 votes

Guava Pie

Guava Pie recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cream cheese, Dulce de Leche, guava, Maria Cookies, pati’s mexican table, pecans, Pie, whipped cream
Servings: 2 pies
Author: Pati Jinich

Ingredients

For the crust:

  • 3 1/3 cups (about 10 ounce) crumbled Maria cookies
  • 1 1/2 sticks (12 tablespoons) unsalted butter

For the filling:

  • 1 envelope (about 7 grams or .25 ounce) unflavored gelatin
  • 2 tablespoons water
  • 1 pound (about 2 cups) cream cheese
  • 2 cups plus 2 tablespoons heavy whipping cream
  • 3 tablespoons granulated sugar

For the topping:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 4 cups fresh guava cleaned and diced
  • 1/2 cup roughly chopped pecans
  • Cajeta or dulce de leche homemade or store-bought

Instructions

To make the crust:

  • Set rack in the middle of the oven and preheat to 350°F.
  • Place the crumbled cookies in a medium bowl. Melt the butter over low heat, pour over the crumbled cookies, and mix well. Split the mixture between two pie molds and press into the bottom and sides of the molds to form a crust. Bake for 18 minutes until set and golden, then remove from oven and let cool.

To make the filling:

  • In a small bowl, combine the gelatin with the water. Let it puff up and rehydrate, then mix until diluted. If the gelatin won’t dissolve completely, you may want to place over a water bath for a minute or two.
  • Fit a mixer with the whisk attachment and whip the cream cheese on medium speed for a couple minutes to soften. Incorporate the heavy whipping cream and sugar, continue beating until well mixed and it holds steady and hard peaks, as if you were making whipped cream, being careful not to over beat.
  • Reduce speed to low, add the rehydrated gelatin and mix just until it is all incorporated, puffed up and uniform.
  • Turn out into the cooled pie crusts and chill for at least an hour.

To make the topping:

  • Combine the sugar and water in a small saucepan and set over medium heat, once it comes to a simmer, cook for 3 minutes until the sugar dissolves, making a simple syrup. Remove from heat and let cool.
  • Place the guava in a bowl, pour the cooled simple syrup over it, and mix well. Strain the guava in a colander for a few minutes to drain off excess simple syrup.
  • Top the chilled pies with the guava, sprinkle pecans all around, and drizzle with cajeta.

Notes

Pay de Guayaba del Restaurante Panamá, courtesy Chef Luis Osuna & Chef Olivia Vidaurri

Chipotle Oyster Soup

Chipotle Oyster Soup
Print Recipe
4.75 from 8 votes

Chipotle Oyster Soup

Chipotle Oyster Soup recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Soup
Cuisine: Mexican
Keyword: carrots, celery, chile de arbol, chipotles in adobo, leeks, onion, oysters, seafood, seafood broth, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 1 1/2 cups chopped white onion
  • 1 1/2 cups finely chopped celery divided
  • 1 1/2 cups finely chopped carrot divided
  • 1 1/2 cups finely chopped leeks divided
  • 5 garlic cloves finely chopped or pressed
  • 2 tablespoons about 4 chipotle chiles in adobo sauce and their sauce, chopped, or to taste
  • 1 chile de arbol stemmed and chopped, seeds included
  • 1 1/2 pounds about 6 Roma tomatoes, roasted and charred, chopped
  • 1 pound about 12 to 15 shucked oysters and their juices
  • 1 teaspoon kosher or sea salt or to taste
  • 1 teaspoon dried oregano
  • 5 cups shrimp or seafood broth or substitute vegetable or chicken broth
  • Chopped cilantro leaves for garnish
  • Quartered limes to serve

Instructions

  • In a large casserole or soup pot, heat the oil over medium heat. Once hot add the onion and cook for 5 to 6 minutes until softened. Incorporate 1 cup each of the celery, carrot, and leeks (reserving half a cup of each for later use), cook for 3 to 4 minutes until the vegetables have wilted. Make room in the middle of the pot and add the garlic, chipotles in adobo, and chile de arbol, cook for a minute, then mix with the vegetables and cook for another minute. Add the tomatoes, the juices from the oysters, salt, and oregano and cook for about 6 to 7 minutes, until it is all simmering and thickening a bit. Add the broth, once it comes back to a simmer, continue simmering for another 10 minutes. Turn off heat.
  • Once it cools off a little, puree in batches in the blender until completely smooth. If you want a very silky soup, strain back into the soup pot.
  • Bring the pureed soup back to a simmer over medium heat, add the remaining half a cup each of the celery, carrot, and leeks and cook for 4 to 5 minutes. Incorporate the shucked oysters, cook for 1 minute until barely cooked through and turn off the heat.
  • Ladle into soup bowls, garnish with cilantro and offer your guests a quartered lime to squeeze in fresh juice before they eat.

Notes

Sopa de Ostion Enchipotlada

Shrimp Machaca and Potato Burritos

Shrimp Machaca and Potato Burritos
Print Recipe
3.5 from 6 votes

Shrimp Machaca and Potato Burritos

Shrimp Machaca and Potato Burritos recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: burritos, Chipotle, flour tortillas, pati’s mexican table, potatoes, seafood, serrano chiles, Shrimp
Servings: 8 burritos
Author: Pati Jinich

Ingredients

  • 2 dried morita or chipotle chiles
  • 1 pound medium-sized shrimp shelled and rinsed
  • 3/4 pound red potatoes peeled and cut into small dice
  • 3 tablespoons peanut oil
  • 1/2 cup finely chopped white onion
  • 1 serrano chile stemmed and finely chopped
  • 2 garlic cloves finely chopped or pressed
  • 3 tablespoons sesame seeds
  • 1 1/2 pounds ripe Roma tomatoes finely chopped
  • 1/2 teaspoon kosher or sea salt or to taste
  • Flour tortillas
  • Serrano Salsa Cruda

Instructions

  • Place the morita or chipotle chiles in a bowl, cover with hot water and let soak for 10 minutes. Remove from the water, stem, seed and finely chop.
  • In a medium pot, bring heavily salted water to a simmer over medium-high heat. Add the shrimp and cook for 1 minute, just until cooked through. Remove with a spider or slotted spoon, set aside. When the shrimp have cooled down, working in batches, place in a plastic bag and mash with a meat pounder or a heavy flat-bottomed utensil (such as a small skillet or pan), until broken apart and mashed.
  • Add the potatoes to the same simmering water and cook for 5 to 6 minutes, until soft and cooked through. Drain and set aside.
  • Heat the peanut oil in a large skillet set over medium-high heat. Once hot, add the onion and cook for 3 to 4 minutes until softened and beginning to brown. Add the serrano and morita or chipotle chiles, stir and cook for a minute. Add the garlic and sesame seeds, stir, and cook for another minute until the garlic is fragrant and the sesame seeds have toasted and browned. Add the tomatoes and salt and cook until the tomatoes become super soft and pasty, about 5 minutes.
  • Incorporate the mashed shrimp and cooked potatoes, stir well, and mash as it all comes together for another minute. Taste for salt.
  • Heat the tortillas on a preheated comal or skillet. Add 2 to 3 tablespoons of the shrimp machaca and potato filling to each tortilla and roll into burritos. Once assembled, you can heat them on the comal or skillet for another minute if you want them a bit toasted or eat them soft just as they are assembled. Serve with Serrano Salsa Cruda.

Notes

Burritos de Machaca de Camarón con Papa

Serrano Salsa Cruda

Serrano Salsa Cruda
Print Recipe
4.17 from 6 votes

Serrano Salsa Cruda

Serrano Salsa Cruda recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”
Prep Time5 mins
Total Time5 mins
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, onion, pati’s mexican table, Salsa, serrano chiles, tomatillos
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 2 tablespoons chopped white onion
  • 1 cup cilantro leaves and upper stems
  • 1 to 2 serrano chiles stemmed
  • 3/4 teaspoon salt or more to taste

Instructions

  • Place all the ingredients in the blender and pulse until chunky. You may add a chile at a time to taste for your desired heat level.

Notes

Salsa Cruda con Serrano

Taquitos Dorados Ahogados

Taquitos Dorados Ahogados
Print Recipe
3.58 from 7 votes

Drowned Crispy Taquitos  

Taquitos Dorados Ahogados recipe from Pati’s Mexican Table Season 8, Episode 1 “A Local's Tour of Culiacán”
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Antojos
Cuisine: Mexican
Keyword: beef, corn tortillas, guajillo chiles, mexican crema, pickled red onions, potatoes, queso fresco, taquitos
Servings: 40 taquitos
Author: Pati Jinich

Ingredients

For the taquitos:

  • 2 pounds beef chuck roast rump roast or other stewing meats, cut into 2-inch pieces
  • 1 white onion halved
  • 10 garlic cloves
  • 1 bay leaf
  • 2 dried guajillo chiles stemmed and seeded
  • 1 tablespoon whole black peppercorns
  • 1 Roma tomato
  • 2 carrots cut into large pieces
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 3 Yukon Gold potatoes halved
  • 1 cup refried pinto beans
  • 40 corn tortillas
  • Wooden toothpicks
  • Vegetable oil for frying

To Serve:

  • 1 head green cabbage shredded
  • 1 cup Mexican crema
  • 1 cup crumbled queso fresco
  • Pickled red onions

Instructions

  • Place the meat, onion, garlic cloves, bay leaf, chiles, peppercorns, tomato, carrots, and salt in a large casserole or soup pot. Fill with water until covered by at least an inch. Bring to a boil over high heat, then reduce heat to low, skim off any foam that may formed on top, and cover and simmer for 1 hour and 30 minutes.
  • Add the potatoes, and continue simmering for another 1 hour and 30 minutes, until the meat is easy to shred and the potatoes are fork tender.
  • Transfer the meat and potatoes to a large bowl. Strain the broth into a small saucepan. Bring to a simmer and cook for about another 30 minutes until reduced slightly.
  • Meanwhile, place the meat on a cutting board and finely chop. Mash the potatoes in the bowl, and add the refried beans and chopped meat. Mix until combined and season with salt and pepper.
  • Heat a comal or a dry skillet over medium heat until hot. Heat the tortillas on the comal or skillet for about 30 to 40 seconds per side; this will prevent them from breaking when rolling them into taquitos. Place 1 to 2 tablespoons of shredded beef on one side of each tortilla and roll them up tightly, inserting a wooden toothpick through the seam to hold them together. You can insert a toothpick through 2 to 3 taquitos at a time, so they will fry evenly and hold their shape. Repeat with remaining tortillas and filling.
  • Fill another heavy pan or large casserole with about an inch of oil. Heat over medium heat for at least 5 minutes before frying the taquitos.
  • Once the oil is hot, gently drop in the taquitos in batches, being careful to not overcrowd the pan. Fry them until they have crisped and turned golden, about 2 to 3 minutes on one side, then flip and repeat on the other side for another 2 to 3 minutes. Remove the taquitos from the oil and put them on a plate or tray lined with paper towels.
  • To serve, place 3 to 4 taquitos on a rimmed plate. Top with shredded cabbage, crema, queso fresco, and pickled red onions. Pour hot broth onto the taquitos and serve drowned! Or, you can serve the broth on the side for dunking, or for people to drown the taquitos as they please.

Notes

Taquitos Dorados Ahogados

Enchiladas de Suelo

Enchiladas de Suelo or Enchiladas from the Floor
Print Recipe
5 from 6 votes

Enchiladas from the Floor

Enchiladas de Suelo recipe from Pati's Mexican Table Season 8, Episode 801 "A Local's Tour of Culiacán"
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: ancho chiles, Avocado, cheese, Chorizo, corn tortillas, enchiladas, queso, Sinaloa, Tomatoes, Zucchini
Servings: 12 open enchiladas, serves 6 as a main dish
Author: Pati Jinich

Ingredients

  • 3 tablespoons distilled white vinegar divided
  • 2 tablespoons vegetable oil plus more for frying
  • 2 teaspoons kosher or sea salt divided, plus more for boiling water
  • Freshly ground black pepper
  • 1 cup slivered red onion
  • 5 ancho chiles stemmed and seeded
  • 1 garlic clove
  • 2 ripe tomatoes divided, 1 whole and 1 cut into thin slices
  • 1 tablespoon coarsely chopped white onion
  • 1 teaspoon dried oregano
  • 1 pound zucchini halved lengthwise and cut into half-moons of about 1/2-inch
  • 1 pound Mexican chorizo casings removed, chopped
  • 12 corn tortillas store-bought or homemade
  • 6 leaves of romaine lettuce rinsed and thinly sliced
  • 6 ounces (about 5 to 6) radishes halved lengthwise and cut into half-moons of about 1/2-inch
  • 1 ripe avocado halved, pitted, cut into thin slices
  • 1 cucumber peeled, halved lengthwise and cut into slices
  • 1 cup crumbled queso Cotija, ranchero or fresco

Instructions

  • In a small bowl, whisk 2 tablespoons of white vinegar with the vegetable oil, a teaspoon of salt, and a dash of black pepper. Add the red onion, stir, and let macerate for at least 15 minutes or while you prepare the rest of the dish. 
  • Place the ancho chiles, garlic clove, and the whole tomato in a medium saucepan and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until the chiles have rehydrated and the tomato is cooked and mushy.
  • Transfer the chiles, tomato, and garlic clove, along with 1 cup of their cooking liquid, to a blender. Add the chopped onion, oregano, remaining tablespoon of vinegar, 1 teaspoon salt, and a dash of black pepper and puree until completely smooth. Pour into a medium skillet and set aside.
  • Bring salted water to a boil in a medium saucepan over medium-high heat. Add the sliced zucchini and blanch for 30 seconds. Strain, or remove with a spider, and set aside in a bowl. 
  • In a medium skillet or saute pan, fry the chorizo over medium-high heat, crumbling it into smaller pieces with a wooden spoon, for about 6 minutes until crisp and brown. Add a tablespoon or so of vegetable oil if the chorizo doesn’t have enough fat to fry. Scrape into a bowl and set aside. 
  • Pour about 1/2-inch of vegetable oil in a large deep skillet set over medium heat. Once hot, dip each tortilla one-by-one into the ancho chile sauce until drenched, then gently place it into the hot oil and let fry for about 20 seconds, remove with a slotted spatula and set on a plate. Arrange 2 per person on dinner plates. Cover each tortilla with lettuce, zucchini, radishes and arrange slices of avocado, tomato, cucumber on top. Finally, top with the chorizo, pickled red onions, and crumbled queso.

Notes

Enchiladas de Suelo

Story Goes… Governor Shrimp Tacos

The story goes, governor shrimp tacos, or tacos gobernador de camarón, were created in the state of Sinaloa in the early 1990s to surprise governor Francisco Labastida Ochoa, after he told a few friends how much he loved his wife’s shrimp tacos. That bit of information was passed on to the owners of Los Arcos in Mazatlán restaurant, before he headed there to visit.

The chef was given the quest not only try to match the governor’s wife’s tacos, which no one besides the governor had tried, but to beat them. So quite a few taco recipes were developed and tested. When the governor showed up to eat, he liked them so much he named them “tacos gobernador.”

Now, I do not know if that story is entirely true. But, what I do know is, these tacos became so popular you no longer only find them at Los Arcos in Mazatlán. They are all over Sinaloa and beyond. I had them as far away as Los Angeles and Miami.  Yet, I saw the most renditions on the 800 mile drive throughout the entire Baja Peninsula.

I felt more than obliged to offer my take on tacos gobernador, since my travels in Baja are featured on “Pati’s Mexican Table” in my new season premiering in a few weeks (you can watch the trailer here). And I am thrilled to share my recipe with you, as we all love these tacos in my home!

So what’s in tacos gobernador? First, a combination of shrimp and cheese makes them a cross between a taco and a quesadilla. A ton of cheese is really essential.

Second, cooked onion that is often accompanied by other vegetables, typically bell peppers and sometimes poblano chiles. If you ask me what I prefer, hands down, not even a second of hesitation, poblano chiles. I absolutely adore them. I feel lukewarm about green bell peppers to put it mildly. So my take has a combination of slivered onions and poblanos with just a bit of tomato.

Third, the seasonings. Some renditions have no sauce, only salt and pepper. Some have a simple to a more seasoned tomato sauce. I go for a seasoned, very thick sauce that is almost a paste, really. It combines tomato paste, La Costeña chipotles in adobo and the W sauce — Worcestershire — or as we call it in Mexico “salsa inglesa.”

Lastly, you can opt for corn or flour tortillas. There are no strict guidelines here, different from other kinds of tacos.

There are so many reasons why I like these tacos so much. They end up being a complete meal, they are so easy to prepare, they are irresistibly delicious and messy, the cheese creates an inviting crust as it melts… and they have a great story behind them. I do love a good story.

Governor Shrimp Tacos
Print Recipe
4.8 from 5 votes

Governor Shrimp Tacos

Governor Shrimp Tacos recipe from Pati's Mexican Table Season 7, Episode 1 "Tijuana’s Culinary Revolution" 
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Appetizer, Main Course
Cuisine: Mexican
Keyword: Antojo, Mexican, pati’s mexican table, Shrimp, Sinaloa, Taco
Servings: 6 Tacos
Author: Pati Jinich

Ingredients

  • 4 tablespoons unsalted butter
  • 1 1/2 white onion slivered
  • 2 poblano chiles stemmed, seeded, slivered
  • 5 garlic cloves finely chopped
  • 2 ripe Roma tomatoes cored, seeded, slivered
  • 3 tablespoons sauce from chipotles in adobo
  • 2 tablespoons tomato paste
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 1/2 pounds (about 11-15) shelled large shrimp cut into large chunks
  • 3 cups shredded Oaxaca, mozzarella, asadero or Muenster cheese
  • 6 to 8 flour or corn tortillas
  • Sliced avocado for garnish
  • 1 Chile Manzano sliced and mixed with the juice of a lime, 1/4 red onion and salt to taste

Instructions

  • Heat the butter in a large nonstick skillet set over medium-high heat. Once it melts and begins to bubble, add the onion and poblano and cook until wilted, about 3 minutes. Add the garlic, stir, and cook until fragrant, about 1 minute. Incorporate the tomatoes, cook for a minute, and as they begin to soften, add the sauce from the chipotles in adobo, tomato paste, Worcestershire sauce, salt and pepper. Stir well, cook for another minute, then add the shrimp and cook just until they change color, about 1 to 2 minutes. Turn off heat and scrape into a bowl to prevent the shrimp from overcooking.
  • On a preheated comal set over low heat, heat the tortillas on both sides for a minute. Add about 1/2 cup of shredded cheese onto each one. Once the cheese begins to melt, add a generous amount of the shrimp mixture, fold in half and continue heating until cheese has completely melted and the tortillas have begun to lightly brown and create a crust.
  • Serve with sliced avocado and Manzano chiles and onion.

Video

Notes

Tacos Gobernador de Camarón

Chilorio Burritas

shredded pork
Print Recipe
4.41 from 5 votes

Chilorio Burritas

Chilorio Burritas from Pati's Mexican Table, Season 1, Episode 2 "Foods of the Mexican Revolution"
Prep Time20 mins
Cook Time1 hr 25 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, burritas, burritos, orange juice, pati's mexican table, pork, tortillas
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 pounds boneless pork butt shoulder or loin (with some fat on!), cut into 2″ chunks, or substitute for chicken
  • 1 1/4 cup fresh orange juice
  • 1 1/4 cup water
  • 1 teaspoon kosher or sea salt
  • 5 dried ancho chiles tops and seeds removed, about 55 grams
  • 1 1/2 cup of the chile soaking liquid see below
  • 1/2 cup white onion roughly chopped
  • 4 garlic cloves peeled
  • 1/2 cup fresh parsley leaves
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper or to taste
  • 2/3 cup cider vinegar or distilled white vinegar
  • 3 tablespoons vegetable oil
  • 1/4 teaspoon kosher or sea salt or more to taste
  • Flour tortillas warmed, optional

Instructions

  • Place rinsed meat chunks in an extended heavy pot. Barely cover with the orange juice and water, add a teaspoon of salt and set over high heat. Once it comes to a boil, bring the heat down to medium and let is simmer for about 40 to 45 minutes, or until most of the liquid has cooked off and the meat is thoroughly cooked, and has rendered most of its fat.
  • Meanwhile, remove the stems from the chiles, make a slit down their sides and remove their seeds and veins. Place them in a bowl, cover them with boiling hot water, and let them sit and rehydrate for about 15 minutes. Place the chiles and 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until smooth.
  • Once the meat is ready, place it in a bowl along with any remaining cooking broth. Once it is cool enough to handle, shred it with your hands or using two forks.
  • In the same pot, heat oil over medium heat. Pour in the chile sause and let it season and simmer for 4 to 5 minutes. Toss in the shredded meat along with any of its remaining cooking broth. Sprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed color to a much darker tone. It will take about 20 minutes. Taste for salt and add more if need be.
  • Serve with warmed flour tortillas on the side. If you wish, spoon chilorio on tortillas and roll them into burritas or burras. They are wonderful with refried beans and Mexican avocado or guacamole on the side as well.

Notes

Burritas de Chilorio

Chilorio for Cinco de Mayo!

Memories from growing up in Mexico City revolve around one celebration or another and mostly center on the foods that just had to be there.  If there was no holiday, anniversary, birthday or special occasion for a formal celebration, then we celebrated the food itself.  Just say the magic words and a get together would spring right up.

Nana made tamales? Fiesta!

Mami made mole? Well, what are you waiting for?

Papi brought real quesadillas potosinas? It is Sunday brunch everyone…

However, as much as I can remember, we didn’t celebrate Cinco de Mayo. As kids we reviewed it in passing at school, unless you lived in the state of Puebla.  The place, where on a Cinco de Mayo in 1862, a small Mexican militia won an unexpected victory against the large French army.  It was a short-lived victory, as the French won right back.

But fast-forward almost a couple centuries later: the French and Spaniards are gone, Mexicans proudly celebrate Independence Day every September 16th, and for a reason no Mexican can explain, Cinco de Mayo has become the most celebrated, joyous and colorful holiday for Mexicans living abroad.  It even surpasses the noise we make for Independence Day.

But of course! Any cause is worthy of celebration, especially if it has become the most grandiose occasion to rejoice on Mexican-ness throughout the world.  Thus, at home, we celebrate Cinco de Mayo every year, since we moved to the US more than a dozen years ago.

Pati Jinich with her 3 sons
My food of choice tends to be Chilorio, originally a cowboy dish from the state of Sinaloa, in the North of Mexico.  Chilorio has transcended international boundaries and retained its bold personality.  It is so tasty and popular, that it is even sold in cans inside and outside of Mexico.  But the canned version can’t compare to the home made one, which is very simple to prepare.

Made by cooking meat in orange juice until tender and then finished off in a non-spicy ancho chile sauce, it screams out Fiesta in every single bite.  Not only because of the richness of its colors and flavors, but because of how fun it is to assemble.

Just serve it at the table with a side of warm flour tortillas and your guests can roll their own burritas or burras, however skinny or chubby them want them to be.  You can also serve refried beans and Mexican avocado slices or guacamole that can be eaten inside or on the side of the burritas.  At home we tend to go for eating the beans and guacamole on the side, but it’s up to you!

Say the word Chilorio and I can hear my monsters start to shout out: “Mami made Chilorio, come on over!”

And I say: Roll ’em up boys…

chilorio burritas recipe
Print Recipe
4.8 from 5 votes

Chilorio

My food of choice tends to be Chilorio, originally a cowboy dish from the state of Sinaloa, in the North of Mexico.  Chilorio has transcended international boundaries and retained its bold personality.  It is so tasty and popular, that it is even sold in cans inside and outside of Mexico.  But the canned version can’t compare to the home made one, which is very simple to prepare.
Prep Time15 mins
Cook Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, garlic, onion, orange juice, pati's mexican table, pork, Recipe, tortilla, vinegar
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 pounds boneless pork butt, shoulder or loin (with some fat on!) cut into 2" chunks, or substitute with chicken
  • 1 1/4 cup orange juice preferably freshly squeezed
  • 1 1/4 cup water
  • 1 teaspoon kosher or sea salt
  • 5 (about 55 grams) dried ancho chiles tops and seeds removed
  • 1 1/2 cup of the chile soaking liquid see below
  • 1/2 cup roughly chopped white onion
  • 4 garlic cloves peeled
  • 1/2 cup fresh parsley leaves
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground black pepper or more to taste
  • 2/3 cup cider vinegar or distilled white vinegar
  • 3 tablespoons corn oil
  • 1/4 teaspoon kosher or sea salt or more to taste
  • Flour tortillas warmed, optional

Instructions

  • Place rinsed meat chunks in an extended heavy pot. Barely cover with the orange juice and water, add a teaspoon of salt and set over high heat. Once it comes to a boil, bring the heat down to medium and let is simmer for about 40 to 45 minutes, or until most of the liquid has cooked off and the meat is thoroughly cooked and has rendered most of its fat.
  • Meanwhile, remove the stems from the chiles, make a slit down their sides and remove their seeds and veins. Place them in a bowl, cover them with boiling hot water, and let them sit and rehydrate for about 15 minutes. Place the chiles and 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until smooth.
  • Once the meat is ready, place it in a bowl along with any remaining cooking broth. Once it is cool enough to handle, shred it with your hands or with two forks.
  • In the same pot, heat oil over medium heat. Pour in the chile sauce and let it season and simmer for 4 to 5 minutes. Toss in the shredded meat along with any of its remaining cooking broth. Sprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed to a darker color. It will take about 20 minutes. Taste for salt and add more if need be.
  • Serve with warmed flour tortillas on the side. If you wish, spoon chilorio on tortillas and roll them into burritas or burras. They are wonderful with refried beans and Mexican avocado or guacamole on the side as well.