Sonora
Carne con Chile Burritos
Carne con Chile Burritos
Carne con Chile Burritos recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Servings: 8 to 10 burritos
Ingredients
For the meat:
- 6 pounds beef brisket trimmed of some of the fat and cut into 2-inch chunks
- 1/2 white onion
- 5 garlic cloves peeled
- 2 bay leaves
- 1 tablespoon kosher or sea salt
- 1/2 teaspoon black peppercorns
For the carne con chile:
- 10 to 12 dried chiles colorados a.k.a. New Mexico chiles, California chiles and dried Anaheim chiles, stemmed and seeded (if unavailable, substitute guajillos)
- 2 large ripe roma tomatoes about 1/2 pound
- 2 peeled garlic cloves
- 1/4 cup coarsely chopped onion
- 5 dried chiltepin chiles if available (ideal but can skip them if you don’t find them)
- 2 dried chiles de árbol stemmed
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher or sea salt or to taste
- 4 cups beef broth from cooking the meat
- 2 tablespoons lard or vegetable oil
- 2 tablespoons all purpose flour
For the burritos:
- 8 to 10 flour tortillas
- Sliced or diced avocado
- Queso fresco crumbled
- Mexican crema
- Pico de gallo salsa or salsa of your choice
- Shredded romaine lettuce
Instructions
To cook the meat:
- Place the meat in a large pot and cover with at least 12 cups water. Add the white onion half, 5 garlic cloves, bay leaves, salt and black peppercorns. Bring to a rolling boil over high heat. Skim off any foam that rises to the top, reduce the heat to medium-low, cover and cook until the meat is completely cooked through and tender enough to pull apart easily with your fingers, about 1 1/4 to 1 1/2 hours.
- Using a slotted spoon, remove the meat from the broth and place in a bowl. Strain the broth into a separate bowl or container. Measure out 4 cups and freeze the rest for another use. Once the meat is cool enough to handle, shred into smaller bite size pieces and remove and discard the fat. Set aside.
To make the carne con chile:
- Place the chiles colorados, tomatoes, and 2 garlic cloves in a medium saucepan. Cover with water and bring to a simmer over medium-high heat. Reduce heat slightly and simmer for 10 to 12 minutes until the chiles have plumped up and rehydrated, and the tomatoes are fully cooked and mushy. Transfer the chiles, tomatoes, garlic and a 1/2 cup of their cooking liquid to a blender. Add the chopped white onion, chiltepin chiles, chiles de árbol, oregano and salt. Puree until completely smooth.
- Heat the lard or oil in a large heavy-bottomed pot or Dutch oven set over medium-high heat. Add the flour and stir together well to create a roux. Cook, stirring, for a minute or two until bubbling and lightly browned. Add the chile colorado puree. Cook, stirring often, making sure the mixture doesn’t stick and burn on the bottom of the pan, until it has thickened and darkened slightly, about 5 to 6 minutes. Stir in the beef broth and the shredded cooked meat and bring to a simmer, stirring. Reduce heat to medium, cover partially, and continue to cook, stirring often and scraping the bottom of the pot until the sauce has thickened and the meat is well seasoned, coated with the chile mixture, and so tender it is falling apart, about 30 minutes. Taste and adjust salt. Remove from the heat.
To make the burritos:
- Heat the tortillas on a preheated comal or skillet. Top with 1/4 to 1/3 cup of the carne con chile and roll into burritos. Once assembled, you can heat them for another minute if you want them a bit toasted, or eat them soft, just as soon as they are assembled.
- Serve with sliced or diced avocado, crumbled queso fresco, crema, salsa and lettuce, and let people garnish to taste.
Notes
Burritos de Carne con Chile
Corn, Cheese and Chile Verde Tamales
Corn, Cheese and Chile Verde Tamales
Corn, Cheese and Chile Verde Tamales recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Servings: 15 tamales
Ingredients
For the fresh corn masa:
- 4 cups white corn kernels fresh or thawed frozen
- 1/2 cup evaporated milk
- 1/2 cup unsalted butter at room temperature
- 1 tablespoon sugar
- 1 cup corn flour for tamales or masa harina
- 1 teaspoon baking soda
- 1/2 teaspoon kosher or sea salt
- 1 teaspoon vegetable oil
For the filling:
- 1 tablespoon vegetable oil
- 1 cup slivered white onion
- 1 pound fresh Anaheim chiles roasted, sweated, peeled, stemmed, seeded and cleaned, sliced into thin strips
- 1/2 teaspoon kosher or sea salt
To assemble the tamales:
- 30 dried corn husks plus more for lining the steamer
- 1 1/2 cups grated melting cheese such as asadero, quesadilla, Oaxaca, Monterey Jack, or mozzarella
Instructions
To make the fresh corn masa:
- Coarsely puree the corn kernels along with the evaporated milk in a food processor or blender. The mixture should be a bit chunky, not completely smooth.
- Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment, and beat at medium speed until very soft and creamy, about 2 minutes. Scrape down the bowl and beaters.
- In a medium bowl, combine the masa harina, the baking soda and 1/2 teaspoon of salt.
- Reduce the mixer speed to low and alternate adding the ground corn mixture with the masa harina mixture. Once all is incorporated, add 1 teaspoon of vegetable oil, increase the speed to medium and continue beating until completely amalgamated, creamy and fluffy, about 7 to 8 more minutes.
To make the filling:
- Heat 1 tablespoon of vegetable oil in a skillet or sauté pan over medium heat. Add the onion and cook, stirring often, until it begins to soften, about 3 to 4 minutes. Stir in the sliced roasted Anaheim chiles, sprinkle with 1/2 teaspoon salt, and continue to cook for another 3 to 4 minutes, stirring often, until the onions are very soft and all of the flavors have combined. Remove from the heat and scrape into a bowl.
To assemble the tamales:
- Remove about 30 good size corn husks from the package and place in a large bowl of hot water. Soak for a couple of minutes, or until they are pliable, and drain. One by one, lay out a corn husk with the tapering end towards you. If the husks seem thin, layer a second corn husk on top. Leaving a 1 to 1 1/2-inch space at the bottom, a minimum of 1/2 inch space on the sides and a little more than that at the top, spread about 1/4 cup masa into an approximately 2×3-inch rectangle. The masa layer will be a little thicker than 1/4 inch. Place a very generous tablespoon of the Anaheim and onion filling along with a very generous tablespoon of the grated cheese lengthwise down the middle of the masa.
- Pick up the two long sides of the corn husk and bring them together (you will see how the masa swaddles the filling) and fold the joined edges to one side, rolling them around the tamal. Fold up the empty tapering end, from the bottom up. This will form a closed bottom and the top will be left open. If the tamale won’t hold, you can tear strips from unused tamale wrappers and tie them around the bottom. Gently press from the bottom to the top to even the filling out, without squeezing too hard.
- If not steaming right away, place on a plate or sheet pan, cover with plastic, and refrigerate. You can assemble them a day ahead of steaming. You can also steam them ahead and reheat (see below).
- 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. If you want to be reassured that the water hasn’t all evaporated during the long steaming time, place a penny in it so you can hear it dancing around. 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 in 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, cover tightly with a lid, and steam covered for 1 1/2 hours. Allow the finished tamales to rest for 10 to 15 minutes. You know the tamales are ready when they come away easily 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 and stored for several days in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.
Notes
Tamales de Elote con Rajas y Queso
Chile Rubbed Pork Chop
Chile Rubbed Pork Chop
Chile Rubbed Pork Chop recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Servings: 4 pork chops
Ingredients
- 4 1-inch thick bone-in pork chops
- 1 tablespoon ancho chile powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher or sea salt or more to taste
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon vegetable oil
- Pickled Grape Salad to serve
Instructions
- Place pork chops on a baking sheet or cutting board. Stir ancho chile powder, oregano, salt and pepper in a small bowl. Rub the pork chops with the spice mixture. Set aside.
- Preheat the grill to medium high, or heat a grill pan over medium-high heat.
- Brush the grill or grill pan with 1 tablespoon of vegetable oil. Add pork chops, cook for 7 to 8 minutes, then flip and cook on the other side for another 6 to 7 minutes. The meat should be at 145°F to 150°F if checked with a meat thermometer.
- Transfer the pork chops to a plate to rest for about 5 minutes. Slice and serve with the Pickled Grape Salad.
Notes
Chuleta de Cerdo con Chile
Pickled Grape Salad
Pickled Grape Salad
Pickled Grape Salad Recipe from Pati's Mexican Table Season 9, Episode 10 Sabores Norteños"
Servings: 4 to 6 servings
Ingredients
- 2 cups Cotton Candy grapes or green seedless grapes, halved
- 1 serrano chile halved and thinly sliced
- 2 tablespoons orange juice
- 2 tablespoons lime juice
- 1 teaspoon lime zest
- 1 teaspoon orange zest
- 1 teaspoon cumin seeds toasted and crushed
- 1/2 red onion sliced
- 1 rib celery sliced
- 1 teaspoon kosher or sea salt
- 2 tablespoons olive oil
- 1/2 cup cilantro leaves roughly chopped
- 1/2 cup fresh mint leaves roughly chopped
Instructions
- In a medium bowl, toss the grapes with the serrano, lime and orange juices and zests, cumin, red onion, celery, salt and olive oil and toss until fully coated. Add the cilantro and mint and toss to incorporate.
Notes
Ensalada de Uvas con Comino
Watermelon Grape Margarita
Watermelon Grape Margarita
Watermelon Grape Margarita recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Servings: 4 servings
Ingredients
- 1 cup Gran Centenario® Plata Tequila or tequila blanco
- 3/4 cup fresh lime juice
- 1 cup simple syrup more or less depending on how sweet your fruit is
- 2 cups frozen Gummyberries grapes or red seedless grapes, plus a few fresh for garnish
- 2 cups frozen watermelon
- 1 cup ice
- 2 slices jalapeño or serrano chile seeded (optional)
Instructions
- Add all ingredients to a blender and blend until very smooth. Divide between 4 glasses and garnish with a wedge of lime and a few fresh grapes.
Notes
Margarita de Sandía con Uva
Sonora Cheese Soup
Sonora Cheese Soup
Sonora Cheese Soup recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Servings: 6 to 8 servings
Ingredients
- 3 tablespoons canola or safflower oil
- 1 to 1 1/4 pounds potatoes about 4 medium, peeled and diced (about 3 cups)
- 1 1/2 cups chopped white onion
- 1 ripe medium-sized tomato cored and diced without discarding seeds and juices
- 4 fresh Anaheim or poblano chiles about 1 pound, charred or roasted, sweated, peeled, seeded and cut into strips
- 3/4 teaspoon kosher or sea salt or to taste
- 4 cups homemade chicken broth
- 2 cups milk
- 1/2 pound queso regional fresco de Sonora or queso fresco
Instructions
- Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.
- Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted – or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.
Notes
Caldo de Queso
Chicken in a Pecan and Ancho Chile Sauce
Chicken in a Pecan and Ancho Chile Sauce
Chicken in a Pecan and Ancho Chile Sauce recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Servings: 4 to 5 servings
Ingredients
- 3 dried ancho chiles stemmed and seeded
- 1/2 white onion
- 1 unpeeled garlic clove
- 4 cups homemade chicken broth or store bought
- 1 cup shelled pecans
- 6 to 8 pitted prunes about 1/4 cup tightly packed
- 1 teaspoon kosher or sea salt more to taste
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons vegetable oil
- 1 4- to 5- pound chicken cut up, breasts split and cut in half (10 pieces)
Instructions
- Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.
- Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened. Set aside and let cool. Transfer to a blender, add the charred onion and garlic, and puree. If your blender is small, do this in batches.
- Season the chicken with the salt and pepper.
- Heat the oil in a large casserole or wide, heavy lidded skillet over medium high heat. Once hot, brown the chicken pieces, in batches, skin side down first then skin side up, until nicely colored, about 4 to 5 minutes on each side. Transfer to a bowl or plate as each batch is done.
- Reduce heat to low, and using the lid of the casserole or pan as a shield for splatters, pour in the pureed pecan sauce. It should bubble and splutter dramatically. Stir well, scraping all the bits up from the bottom of the pan, and return the chicken pieces to the pan. Cover, turn down the heat to medium low, and simmer for 40 minutes, stirring and scraping the bottom of the pan from time to time, until the chicken is completely cooked through and the sauce is thick and delicious. Taste and adjust seasoning.
Notes
Pollo con Salsa de Nuez y Chile Ancho
Asparagus with Chiltepín
Asparagus with Chiltepín
Asparagus with Chiltepín recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Servings: 4 to 6 servings
Ingredients
- 1 pound asparagus stalks peeled and trimmed of dry ends
- 1/4 teaspoon kosher or sea salt or to taste
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1/3 cup coarsely chopped pecans
- 4 to 5 dried chiltepin chiles crushed
- 1 tablespoon freshly squeezed lime juice
Instructions
- Preheat grill or griddle to medium high heat. Brush asparagus with oil and season with the salt.
- Grill for about 8 to 10 minutes, flipping as they char and begin to soften.
- Meanwhile, heat a small saute pan over medium heat. Add the olive oil and butter and once it begins to bubble, add the pecans, cook for about a minute. Add the crushed chiltepin chiles, mix and cook for another minute. Remove from the heat. Add the lime juice and stir.
- Place grilled asparagus on a plate, spoon butter pecan mixture on top.
Notes
Espárragos con Chiltepín
Chicken, Hominy and Pinto Bean Stew
Chicken, Hominy and Pinto Bean Stew
Chicken, Hominy and Pinto Bean Stew recipe from Pati's Mexican Table Season 9, Episode 8 "Super Sonoran"
Servings: 6 to 8 servings
Ingredients
- 1/2 pound dried hominy soaked in water to cover for 8 to 24 hours, or 4 cups cooked (2 15-ounce cans )
- 1 head of garlic with peel on, halved horizontally (if cooking hominy only)
- 3/4 teaspoon kosher or sea salt if cooking hominy
- 1/2 recipe frijoles de olla using pinto beans (3 cups cooked beans), or 2 15-ounce cans
For the chicken:
- 1 4- to 5- pound whole chicken cut up into 8 to 10 serving pieces
- 1/2 white onion
- 4 garlic cloves peeled
- 1 fresh Anaheim chile stemmed, seeded, cut in quarters
- 10 stems fresh cilantro
- 2 teaspoons kosher or sea salt
For the Anaheim seasoning sauce:
- 1 fresh Anaheim chile
- 1/4 white onion halved
- 2 garlic cloves unpeeled
- 10 sprigs cilantro
For garnish:
- 1 cup chopped white onion
- 1 cup coarsely chopped cilantro leaves and top part of stems
- Crushed chiletpin chiles may substitute finely chopped chiles de arbol, ground chile piquin or red pepper flakes
- 2 limes quartered
Instructions
- Strain soaked hominy and rinse. Place in a large pot, add water to cover by at least 4 to 5 inches, and add the halved head of garlic. Set over high heat and bring to a rolling boil. Reduce to medium heat, skim off foam, cover partially and simmer for 2 1/2 to 3 hours, until the hominy “blooms” or opens up. Once the kernels are very soft and you see them opening on the top like a flower, add salt, stir, turn off the heat, and set aside and let cool. Do not continue to cook or the hominy will fall apart. If making the frijoles de olla, you may do so while the hominy cooks. If using canned hominy and beans, you may skip this step.
To cook the chicken:
- Do this while the hominy and beans are cooking. Place the cut up chicken in a large soup pot or casserole. Cover generously with water by at least 2 to 3 inches. Bring to a boil over high heat, reduce heat to medium-low, skim off foam and add the halved onion, 4 peeled garlic cloves, the quartered fresh Anaheim chile, 10 stems of cilantro and 2 teaspoons salt. Cover partially and simmer for 1 hour, until the chicken is falling away from the bone. Remove from heat, transfer the chicken pieces to a bowl and let cool until you can handle them. Strain the broth, set aside 1 cup, and return the rest to the soup pot.
- Discard the onion, garlic, Anaheim and cilantro. Remove the skin from the chicken and discard. Remove meat from the bones, tear it into small pieces, and return it to the strained broth.
To make seasoning sauce:
- Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and top with the fresh Anaheim chile, the onion quarter, and the 2 unpeeled garlic cloves. Broil for about 10 to 12 minutes, flipping the vegetables over halfway through, until completely charred on the outside and soft on the inside. The garlic will be done before the other ingredients, usually halfway through, and should be removed from the baking sheet when you see that it is charred and softened. Alternatively, you can roast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.
- Place the chile in a plastic bag and let it sweat for 5 to 10 minutes. Remove the skin, stem and seeds from the chile and peel the garlic. Cut the chile into pieces and place it in a blender along with the charred onion, the peeled roasted garlic cloves and 10 sprigs of fresh cilantro. Add the cup of strained chicken broth that you set aside, and puree until completely smooth. Pour back into the soup pot or casserole with the chicken and remaining broth.
- Remove the onion from the pinto beans and stir the beans into the soup pot, along with 1 cup of their broth (or more, to taste). If using canned beans, rinse and add to the soup pot. Discard the halved head of garlic you added to the hominy and add the cooked hominy along with 1 cup of its liquid (or more to taste) to the soup pot. If using canned hominy, drain, rinse, and add to the pot.
- Return the pot to medium heat, bring to a simmer and simmer, partially covered, for 15 to 20 minutes. You will know it’s ready when the seasoning sauce pools on the surface into tiny dark green puddles that are a darker green than the rest of the soup. Taste and adjust salt.
- Serve and let everyone garnish with chopped white onion, cilantro, chiltepin chiles and a squeeze of fresh lime.
Notes
Gallina Pinta
Beachside Snapper
Beachside Snapper
Beachside Snapper recipe from Pati's Mexican Table Season 9, Episode 8 "Super Sonoran"
Servings: 4 to 6 servings
Ingredients
- 4 1/2 to 5 pounds whole red snapper split in half and deboned, with the skin left on
- 1 ripe tomato
- 1/2 white onion peeled and quartered
- 6 garlic cloves unpeeled
- 2 fresh Anaheim chiles
- 1/4 cup freshly squeezed lime juice
- 1/4 cup mayonnaise
- 2 tablespoons Mexican crema
- 3 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons unsalted butter softened
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil for brushing the aluminum foil
- 1 red bell pepper stemmed, seeded and cut in 2-inch matchsticks
- 1 yellow bell pepper stemmed, seeded and cut in 2-inch matchsticks
- 1 green bell pepper stemmed, seeded and cut in 2-inch matchsticks
- 1/2 red onion peeled, slivered
To serve:
- 10 to 12 corn tortillas homemade or store bought
- 2 or 3 limes quartered
- Your favorite hot sauce
Instructions
- Preheat the broiler. Cover a baking sheet with foil. Place the tomato, white onion, garlic and Anaheim chiles on the baking sheet and roast under the broiler for about 10 minutes, turning the vegetables halfway through, until charred and the tomatoes have begun to release their juices. The garlic will probably be done before the other vegetables. Remove them from the heat when charred. Alternatively, you can char everything on a preheated comal, skillet or griddle set over medium-low heat, or on a grill. Remove from the heat.
- Transfer the Anaheim chiles to a bowl and cover tightly or to a plastic bag, and seal. Allow to sweat for 10 minutes, then peel, stem and seed. Peel the garlic when it’s cool enough to handle.
- Place the roasted vegetables, including any juices from the baking sheet or bowl, in a blender. Add the lime juice, mayonnaise, crema, mustard, Worcestershire sauce, soy sauce, butter, salt and pepper. Puree until completely smooth.
- Position the rack in the middle of the oven and preheat to 450°F. Cover a large baking sheet with aluminum foil. Brush the foil with vegetable oil.
- Rinse the fish fillets, pat dry, and place skin side down on the baking sheet. Reserve 1/2 cup of the sauce and spread the rest very generously over the fish, creating a very thick layer.
- Bake the fish anywhere from 20 to 30 minutes –- depending on the thickness of the fish, until the fish is cooked through and flakes easily when poked with a fork, and the sauce is nicely browned and a little crusty on top.
- Meanwhile, preheat a comal over medium heat, and in a medium bowl combine the bell peppers, slivered red onion and reserved sauce. Toss well.
- Heat the corn tortillas on the hot comal for about a minute per side, or until they are heated through and beginning to speckle and very lightly toast on both sides. Place in a tortilla warmer or wrap in a clean kitchen towel.
- Place the bell pepper/sauce mix and the tortillas on the table along with the quartered limes and your favorite hot sauce.
- Bring the fish to the table as soon as it is ready. Let everyone assemble their tacos with a piece of fish, the peppers and sauce, a squeeze of lime and hot sauce to taste.
Notes
Pescado Zarandeado
Dirty Rice with Clams
Dirty Rice with Clams
Dirty Rice with Clams recipe from Pati's Mexican Table Season 9, Episode 8 "Super Sonoran"
Servings: 4 to 6 servings
Ingredients
- 5 dozen littleneck clams
- 2 dried Colorado, New Mexico or guajillo chiles stemmed and seeded
- 1 pound ripe roma tomatoes
- 3 peeled garlic cloves
- 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 1/2 teaspoons salt divided, or to taste
- 5 tablespoons olive oil divided
- 2 tablespoons unsalted butter
- 2/3 cup finely chopped white onion
- 2/3 cup finely chopped red bell pepper
- 2/3 cup finely chopped leeks white and light green parts
- 2/3 cup peeled and finely chopped carrots
- 2/3 cup beer
- 1 to 2 cups water or your choice of chicken, vegetable or seafood broth, or as needed
- 2 cups white rice or jasmine white rice
- Fresh parsley or cilantro leaves or a combination of both for garnish
Instructions
- Rinse and scrub the clams under a thin stream of cold water. Discard any that are open or broken. Drain well.
- Place the chiles, tomatoes and garlic cloves in a medium saucepan, cover with water and bring to a boil over medium high heat. Cook for 10 to 12 minutes, until the chiles have plumped and rehydrated and the garlic and tomatoes are fully cooked, soft and mushy, but not falling apart. Using a slotted spoon, transfer the tomatoes, chiles and garlic to a blender, along with 1 cup of the cooking liquid, and allow to cool slightly. Add the cumin, oregano and 1 teaspoon salt. Puree until completely smooth. Set aside.
- Heat 2 tablespoons olive oil and 2 tablespoons butter over medium-high heat in a large wide casserole or lidded sauté pan. When the butter begins to foam add the onion, bell pepper, leek and carrot, and cook, stirring often, for about 5 to 6 minutes, until the vegetables have fully softened and begun to lightly brown along the edges. Stir in the wine or beer and 1/2 teaspoon salt, and simmer until the wine or beer has just about evaporated, about 4 to 5 minutes. The vegetables should be quite soft and moist but not wet.
- Pour the tomato puree over the vegetables, bring to a boil and add all the clams. Cover the pot, reduce the heat to medium and cook for 7 to 8 minutes, until the shells open. Turn off heat and leave undisturbed for 5 more minutes. Uncover and, using a slotted spoon or tongs, remove all the clams and place in a bowl. Transfer the sauce and vegetables to a bowl or a large heatproof measuring cup and wipe the casserole or sauté pan clean. Add enough water or broth to the sauce to measure 5 cups.
- Remove about 3 dozen clams from the shells and discard the shells.
- Heat the remaining 3 tablespoons olive oil over medium-high heat in the casserole or sauté pan until hot but not smoking. Add the rice and cook, stirring often, until it crackles, becomes milky white, and feels heavier as you stir it, about 3 to 4 minutes. Don’t let it brown. Stir in the reserved sauce and veggies and the remaining teaspoon salt. Stir well, add all the clams, both shelled and those still in their shells, bring back to a boil, cover and reduce heat to low. Cook for 15 minutes, until most of the liquid has evaporated and the rice has cooked. Taste the rice, and if it seems a bit too dente or not fully cooked and all of the liquid has almost evaporated, add another 1/4 to 1/2 cup water or broth, scrape the bottom, cover and cook for a few more minutes.
- When ready to serve fluff with a fork, garnish with fresh parsley or cilantro or both and dig in.
Notes
Arroz con Almejas
Double Stacked Shrimp and Cheese Tacos
Double Stacked Shrimp and Cheese Tacos
Double Stacked Shrimp and Cheese Tacos recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Servings: 6 to 8 double tacos
Ingredients
- 2 pounds ripe tomatoes
- 4 garlic cloves peeled
- 2 to 3 chiles de árbol stemmed, keep the seeds (more to taste)
- 2 teaspoons oregano
- 2 tablespoons tomato paste
- 1 teaspoon kosher or sea salt or to taste, plus more for seasoning the shrimp
- 3 tablespoons vegetable oil divided, plus more to cook the tacos
- 2 pounds medium shrimp rinsed, shelled, and butterflied
- Freshly ground pepper to taste
- 2 tablespoons unsalted butter divided
- 12 to 16 corn tortillas
- 3 cups melty shredded cheese such as mozzarella, asadero, Oaxaca, quesadilla, or Monterey Jack
- 1 large ripe avocado halved, pitted, thinly sliced
Instructions
- Combine the tomatoes, garlic and chiles de árbol in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and cook for about 10 minutes, until the tomatoes and garlic are completely soft and the chiles are plump and rehydrated. Transfer to a blender with 1 cup of the cooking liquid. Add the oregano, tomato paste and salt, and puree until completely smooth.
- Heat the 1 tablespoon of the oil in a medium saucepan over medium heat. Once hot, pour in the tomato puree, cover partially and cook, stirring occasionally, for 5 to 6 minutes, until the mixture has thickened and darkened, and the flavors have intensified. Turn off the heat.
- Season the butterflied shrimp with salt and pepper. Melt 1 tablespoon butter with 1 tablespoon oil in a large sauté pan over high heat. Once the butter begins to foam, add half the shrimp and quickly sear for a minute or so per side. They should be browned and just cooked through. Be careful not to overcook or the shrimp will be rubbery. Scrape into a bowl. Melt another tablespoon butter and oil together and repeat with the second batch.
- Heat a comal, griddle or large skillet, preferably nonstick or cast iron, over medium heat. Add a tablespoon or two of oil to the surface.
- One by one, lightly sauce the tortillas: briefly dip them into the tomato sauce, making sure the entire tortilla is coated (I like to use a pair of rubber tipped tongs but you could also just use you hands) and lay as many as will fit on the comal or griddle without overlapping. Top each tortilla with 2 to 3 tablespoons shredded cheese. Leave for a couple of minutes, until the cheese begins to melt and the bottoms of the sauced tortillas begin to dry and brown a little. Then, using a spatula, stack two sauced, browned and cheese-topped tortillas, one on top of another.
- Don’t worry if the tortilla that you scrape up to stack on top of the other one sticks and tears a little bit or if it is not sitting evenly on top. Spoon some seared shrimp on top of each stack, gently fold with a spatula and continue cooking for a couple of minutes, until the cheese has completely melted and begun to ooze out and create a crust.
- Remove from the heat and serve hot. Top with slices of ripe avocado.
Notes
Tacos Bravos de Toño
Sonoran Style Shrimp and Scallop Tostada
Sonoran Style Shrimp and Scallop Tostada
Sonoran Style Shrimp and Scallop Tostada recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Servings: 6 to 8 big tostadas
Ingredients
For the mayonnaise:
- 1/2 cup mayonnaise
- Zest of 1 lime
- Pinch of kosher or sea salt
- Freshly ground black pepper to taste
For the tostadas:
- 1 batch Salsa Bandera with Jicama and Pineapple
- 1 batch Salsa Preparada Negra Milusos
- 1 batch Apple Chiltepin Salsita or a hot sauce of your choice
- 6 to 8 corn tostadas homemade or store bought
- 1 pound shrimp shelled and butterflied
- 1 pound scallops
- 1 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter divided
- 2 tablespoons vegetable oil divided
- 1 ripe avocado halved, pitted and sliced
Instructions
To make the mayonnaise:
- In a small bowl, combine the mayonnaise with the lime zest. Season with salt and black pepper. Mix well and set aside.
To make the tostadas:
- Have the three salsas prepared and ready to use, and the tostadas within reach.
- Season the shrimp and scallops with the salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil in a very large skillet over high heat. Once the butter has begun to foam, add the shrimp. Cook for 1 or 2 minutes per side, just until nicely seared and browned on the outside but not overcooked inside. Scrape into a bowl. Return the skillet to the heat, add the remaining butter and oil, and once the butter foams, add the scallops. Cook for a minute per side, until the tops and bottoms are browned and the middles are no longer translucent, and remove from the heat. The scallops should be medium rare. As soon as you can handle them, slice thin and set aside.
- Spread about a tablespoon of the mayonnaise on each tostada, top with a layer of sliced scallops, a couple of tablespoons of the salsa bandera, and then a layer of the shrimp. Crown with avocado slices. Top the avocado slices with a couple of tablespoons of salsa negra and add apple chiltepin salsita or another hot sauce to taste. Serve immediately, passing more salsa negra around the table for people to add as desired.
Notes
Cachoreada
Salsa Bandera with Jicama and Pineapple
Salsa Bandera with Jicama and Pineapple
Salsa Bandera with Jicama and Pineapple recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Servings: 3 1/2 cups approximately
Ingredients
- 1/2 pound ripe tomatoes cored, seeded and finely diced
- 1/2 cup finely chopped white onion
- 1 cup finely diced fresh pineapple
- 1 cup finely diced jicama
- 1 to 2 jalapeño or serrano chiles finely chopped, or to taste
- 1/2 cup coarsely chopped cilantro leaves and upper part of stems
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon kosher or sea salt or to taste
- 1 tablespoon olive oil
Instructions
- In a medium bowl, combine all the ingredients and toss well. Let sit for at least 5 minutes before serving. The salsa will keep for 2 days in the refrigerator.
Notes
Pico de Gallo con Jícama y Piña
Apple Chiltepin Salsita
Apple Chiltepin Salsita
Apple Chiltepin Salsita recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Servings: 1 1/2 cups approximately
Ingredients
- 3/4 pound ripe roma tomatoes
- 3 peeled garlic cloves
- 1 granny smith apple peeled, cored and diced
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cinnamon or canela
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground allspice
- 2 tablespoons apple cider vinegar
- 3/4 teaspoon kosher or sea salt or to taste
- 1 teaspoon dried chiltepin chiles or to taste
- 1 tablespoon vegetable oil
Instructions
- Place the whole tomatoes and peeled garlic cloves in a medium saucepan. Cover with water and bring to a rolling boil over high heat. Reduce heat to medium and simmer for 10 minutes, or until the tomatoes are completely cooked and mushy, and their skins are starting to peel off. Transfer to a blender along with the garlic, and 1/2 cup of the cooking liquid. Add the apple, oregano, cinnamon, black pepper, allspice, cider vinegar, salt and chiltepin chiles, and puree until completely smooth.
- Dry the saucepan and set over medium heat. Add the oil and when it is hot and starts to ripple, add the puree. The mixture will jump and splutter initially so use the lid of the saucepan to shield yourself, holding it slightly above the pan. Cook for 3 to 4 minutes, until the sauce has thickened and the flavors have ripened and melded together. Scrape into a bowl and serve, or allow to cool, cover and refrigerate. It will keep in the refrigerator for at least 5 days.
Notes
Salsita de Manzana con Chiltepín
Multipurpose Prepared Sauce
Multipurpose Prepared Sauce
Multipurpose Prepared Sauce recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Servings: 1 2/3 cups approximately
Ingredients
- 1/4 cup soy sauce
- 1/4 cup Maggi sauce
- 1/4 cup Worcestershire sauce
- 2/3 cup fresh squeezed lime juice
- 1/4 cup sauce from chipotles in adobo sauce
- Couple tablespoons pickling vinegar from pickled jalapeños en vinagre
- Freshly ground black pepper to taste
Instructions
- Combine all of the ingredients in a medium bowl and mix together well. Use right away or cover and refrigerate for up to 5 days.
Notes
Salsa Negra Milusos
Beef, Potato and Anaheim Chimichanga
Beef, Potato and Anaheim Chimichanga
Beef, Potato and Anaheim Chimichanga recipe from Pati's Mexican Table Season 9, Episode 6 "Sonoran Family Favorites for Sami"
Servings: 8 to 12 chimichangas
Ingredients
For the cooked meat:
- 2 pounds beef chuck round or stewing meat, cut into 1- to 2-inch pieces
- 1/2 white onion
- 6 garlic cloves peeled
- 2 teaspoons kosher or sea salt
- 1 teaspoon whole black peppercorns
- 3 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon cumin seeds
For the seasoned cooked meat:
- 2 tablespoons vegetable oil
- 1 cup chopped white onion
- 3/4 pound, 3 medium, potatoes peeled and diced (about 2 cups)
- 1 teaspoon kosher or sea salt divided
- 1/2 pound ripe roma tomatoes cored and diced
- 4 fresh Anaheim chiles roasted, peeled, seeded and diced
For the chimichangas:
- 8 to 12 large flour tortillas
- 2 tablespoons vegetable oil
- 2 cups shredded romaine or iceberg lettuce
- 1 cup crumbled queso fresco
- Mexican crema optional
- Diced tomato optional
- Ripe diced avocado optional
- Sonoran Roasted Salsa or salsa of your choice
Instructions
To cook the meat:
- Place the meat in a large soup pot or casserole and bring to a rolling boil over high heat. Skim off any foam. Add the halved onion, garlic cloves, 2 teaspoons salt, black peppercorns, bay leaves, oregano, coriander and cumin seeds, and stir well. Reduce heat to medium low, cover and cook for 1 1/2 hours, or until the meat is fork tender and shreds easily. Remove from the heat.
- Remove the meat from the broth, set aside, and strain the broth. Reserve 1 1/2 cups of the broth for later use and store or freeze the rest if you want to use it for something else. Once the meat has cooled enough to handle, shred or chop into smaller pieces.
To make the seasoned cooked meat:
- Heat the oil in a large wide casserole or skillet over medium heat. Add the onion and the potatoes, season with 1/2 teaspoon salt, and cook for about 10 minutes, stirring occasionally, until the onions have softened and the potatoes have begun to brown. Stir in the tomatoes and cook for 3 to 5 minutes, or until the tomatoes are soft and mushy. Add the chiles and the other 1/2 teaspoon salt and cook for another 3 to 4 minutes, stirring often, until the mixture is nicely seasoned and blended together. Stir in the shredded meat and reserved meat broth and cook until the broth is mostly absorbed, the potatoes have completely softened, and the mixture is nicely amalgamated and delicious. It should be moist but not wet.
To make the chimichangas:
- Heat a comal, griddle or skillet over medium low heat for at least 3 to 4 minutes. Heat the flour tortillas a couple at a time (or 1 at a time if that’s all you can fit in the skillet or on the griddle in a single layer) for about a minute per side, until completely heated through. Remove tortillas and one by one, top with a couple of generous spoonfuls of the shredded cooked beef. Roll to enclose the filling, and after the first roll, fold in the sides and continue to roll, making an elongated burrito-shaped package.
- Once the packets are ready, heat 2 tablespoons oil in a skillet over medium heat. When the oil is hot, place the chimichangas in the pan seam side down and fry for a minute on each side, until lightly colored. Serve garnished with lettuce, queso, and if desired crema, tomato, avocado and salsa.
Notes
Chimichanga de Guisado de Res
Rice with Lentils and Caramelized Onions
Rice with Lentils and Caramelized Onions
Rice with Lentils and Caramelized Onions recipe from Pati's Mexican Table Season 9, Episode 6 "Sonoran Family Favorites for Sami"
Servings: 6 to 8 servings
Ingredients
- 1 cup lentils rinsed and drained
- 3 bay leaves
- 6 tablespoons olive oil divided
- 2 large white onions coarsely chopped
- 2 cups jasmine white rice or extra long white rice
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground ancho chile or more to taste
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground coriander
- 1 teaspoon kosher or sea salt or to taste
- 5 cups chicken broth vegetable broth or water
Instructions
- In a medium saucepan, bring 4 cups water with the bay leaves to a boil. Add the lentils, reduce the heat to medium, cover partially with a lid and cook for 15 to 20 minutes, or until the lentils are just cooked and tender but not mushy or falling apart. Drain, remove the bay leaves and set aside.
- In a large wide casserole or heavy sauté pan that has a tight fitting lid, heat 4 tablespoons olive oil over medium heat. Once hot, add the onions and sauté, stirring occasionally, for about 20 minutes. The onions will first soften and become translucent and then they will brown, which is what you want. Stir and make room in the middle, add the remaining olive oil, and add the rice. Cook for 2 to 3 minutes, gently stirring with the browned onions. The rice will quickly change from a grayish white to a bright white color and feel heavier in the spoon. Don’t let it brown. Make room in the middle once again, and add the cooked lentils, cumin, oregano, ground ancho chile, turmeric, coriander and salt, and stir well. Add the broth, bring to a boil, reduce the heat to the lowest possible setting, cover, and cook for 20 to 25 minutes, until most or all of the liquid has been absorbed and the rice is cooked. Remove the lid and check to see that the rice is cooked. If it is, fluff with a fork, and serve. If it is still a bit al dente, add a couple of more tablespoons of water, cook for a few more minutes, and test.
- Taste and adjust salt, and serve.
Notes
Arroz con Lentejas
Avocado and Radish Salad
Avocado and Radish Salad
Avocado and Radish Salad recipe from Pati's Mexican Table Season 9, Episode 6 "Sonoran Family Favorites for Sami"
Servings: 6 to 8 servings
Ingredients
- Juice of 1 lime
- Juice of 1 lemon
- 2 tablespoons vegetable oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon kosher or sea salt or more to taste
- 1/2 teaspoon black pepper
- 1 bunch radishes washed, stemmed and cut into thin wedges
- 1 bunch radish leaves washed and dried, coarsely chopped
- 1/2 English cucumber halved and sliced
- 2 ripe avocados halved, pitted, meat cut into 1-inch pieces
Instructions
- In a large bowl, whisk together lime and lemon juice, vegetable and sesame oil, salt and pepper. Add the radishes, radish leaves, cucumber and avocado and toss to coat. Serve immediately.
Notes
Ensalada de Aguacate con Rabanitos
Fiesta Refried Beans
Fiesta Refried Beans
Fiesta Refried Beans recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Servings: 8 servings
Ingredients
- 3 to 4 dried chiles colorados a.k.a. New Mexico chiles, California chiles, dried anaheim chiles, stemmed and seeded
- 1 recipe Frijoles de Olla made with pintos
- 3 chipotle chiles in adobo sauce
- 3 tablespoons lard or vegetable oil
- 1 1/2 cups (6 ounces) shredded Chihuahua, asadero or Monterey Jack cheese or melty cheese of your choice
- 1/2 pound Mexican chorizo or longaniza peeled, coarsely chopped (optional)
Instructions
- Place the dried chiles colorados in a small saucepan, cover with water, and bring to a simmer over medium-high heat. Reduce heat and simmer until softened and plumped, about 10 to 12 minutes.
- In batches, puree the cooked beans and 2 cups of their cooking liquid, the rehydrated chiles and the chipotle chiles in adobo.
- Heat the lard or oil in a large casserole or sauté pan set over medium heat. Once hot, add the bean puree, cook for about 15 minutes, stirring and scraping the bottom of the pan as it thickens. Stir in the cheese and continue to cook, stirring and scraping the bottom of the pan, until the beans have thickened into a soft puree and the cheese is completely incorporated and melted.
- If adding chorizo, in a small pan set over medium-high heat, cook the chorizo or longaniza until brown and crisp, about 5 to 6 minutes. Top the beans with the chorizo or mix it in.
- Taste and adjust seasoning. Serve hot.
Notes
Frijoles de Fiesta
Flaky Round Empanadas with Piloncillo
Flaky Round Empanadas with Piloncillo
Flaky Round Empanadas with Piloncillo recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Servings: 12 coyotas
Ingredients
For the starter:
- 1/2 cup lukewarm water
- 1 tablespoon grated piloncillo or dark brown sugar
- 1 scant tablespoon active dry yeast 1/4 ounce, or 1 package
- 1/2 cup all purpose flour
For the dough:
- 1/4 cup water
- 3 cups all purpose flour
- 1/2 teaspoon kosher or sea salt
- 1 cup unsalted butter at room temperature and cut into 1/2-inch pieces (may use half vegetable shortening and half butter, or may use all vegetable shortening)
For the filling:
- 1/2 pound grated piloncillo or dark brown sugar about 1 3/4 cups
- 2 tablespoons all purpose flour
Instructions
To prepare the starter:
- Combine the lukewarm water, 1 tablespoon piloncillo or dark brown sugar, and the yeast in the bowl of a stand mixer and whisk together until the yeast has dissolved. Whisk in the 1/2 cup flour and combine well. Cover and place in a warm, draft-free spot until foamy and bubbling, about 1/2 hour.
To make the dough:
- Add the 1/4 cup water, the 3 cups flour, salt, and butter to the starter and place the bowl on the stand mixer fitted with the dough hook. Turn on low speed and as soon as the ingredients are blended together turn the speed to medium. Beat for 5 to 6 minutes, until the dough gathers around the dough hook, slaps against the bowl and is very smooth.
- Remove the dough and shape into a ball. Butter one or two baking sheets. Divide the dough into three equal pieces, then divide each of these pieces into 8 equal pieces (24 in all). Roll each of the small pieces into a ball and place on the buttered baking sheet or sheets. Cover with a clean kitchen towel and place in a warm, draft free area of your kitchen for at least an hour and up to 2 hours.
- Arrange your oven racks in the lower and upper thirds, and preheat to 375°F. Cover two baking sheets with parchment.
- Using a rolling pin, roll out each ball into a 5-inch tortilla-like round, about 1/8-inch thick. If you want perfect rounds you can trim your rolled out rounds with a 4 1/2- to 5-inch cookie cutter.
To make the filling:
- In a bowl, combine the grated piloncillo or dark brown sugar with the 2 tablespoons flour and mix well.
- Spoon 2 tablespoons filling onto the center of twelve of the dough rounds. Cover with the other 12 rounds and press together well to seal. Go around the edges with a fork and press to seal and also to decorate. Make a small hole in the center of each coyote with the tip of a small knife, or gently cut an approximately 1/2-inch line through the top dough, taking care not to cut through to the bottom round. Place six coyotas on each parchment covered baking sheet.
- Bake in the oven for 20 to 22 minutes, switching the sheet trays front to back and upper to lower halfway through, until golden brown and filling is bubbling and bursting out of the hole or cut line on top.
- Remove from the oven and let cool.
- Once completely cooled, keep covered.
Notes
Coyotas
Sonora Style Carne Asada Tacos
Sonora Style Carne Asada Tacos
Sonora Style Carne Asada Tacos recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Servings: 6 to 8 servings
Ingredients
For the carne asada:
- 1/4 large white onion for cleaning the grill
- Beef fat cut from the meat if fatty, tallow or vegetable oil, for greasing the grill
- 2 pounds beef top sirloin sliced into 1/2-inch steaks
- 2 pounds beef chuck eye roll sliced into 1/2-inch steaks
- 4 teaspoons kosher or sea salt or to taste (about 1 teaspoon per pound of meat)
For the tacos:
- 12 to 16 large flour tortillas
- Frijoles de Fiesta
- Sonoran Roasted Salsa
- Sonora Style Guacamole with Chile Verde
Instructions
To grill the carne asada:
- Start a charcoal or gas grill. Gas should be set to high, charcoal is ready when the coals are red but entirely covered with gray ash and you can only hold your hand above them, about 5 or 6 inches away, for about 4 to 5 seconds before it becomes too hot.
- Clean and season the grill by rubbing a quarter of a white onion over the grill, using a pair of tongs. Next, rub the beef fat, tallow or vegetable oil over the grill to further season it.
- Working in batches if necessary, place the meat on the hot grill. Season the top of the meat generously with salt just before you put it on the grill, salted side up. Or salt it once it is on the grill.
- Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip over and grill for another 3 to 4 minutes for medium-rare. Remove the meat and place in a lidded dish or container. Cover while you grill the remaining meat. Allow the meat to rest for 5 minutes before cutting.
- One by one, take out the pieces of meat and cut into 1/2-inch dice or slice thin. Place the cut up meat back into the dish and cover to keep warm as you work.
- Reduce the heat of the grill to medium if using gas. If using charcoal, set the tortillas on a cooler part of the grill. Heat the flour tortillas for about 1 minute per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.
To assemble the tacos:
- Spread some refried beans on the middle of a warm flour tortilla, add a generous amount of meat, then top the meat with salsa and guacamole to taste. Your taco should be so full that it’s difficult to close it!
Notes
Tacos de Carne Asada Estilo Sonora
Carne Asada Lorenza
Carne Asada Lorenza
Carne Asada Lorenza recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Servings: 12 tacos
Ingredients
- 1 batch carne asada from Sonora Style Carne Asada Tacos cut into cubes
- 12 corn tortillas
- Frijoles de Fiesta or refried beans of your choice
- 12 ounces melty cheese such as Oaxaca, Monterey Jack, asadero, or muenster, grated (about 3 cups)
- Sonoran Roasted Salsa
- Chile Verde Guacamole
Instructions
- Cut the prepared carne asada into 1/2-inch dice and keep warm in a covered dish.
- Reduce the heat to medium if using a gas grill, and if using charcoal use a cooler part of the grill for heating the tortillas. Brush the tortillas with water and sprinkle with salt to taste on both sides. Toast on the grill for 2 to 3 minutes per side, or until lightly browned and crispy on both sides.
- Slather about 2 heaped tablespoons of refried beans on each crisp corn tortilla. Top with 1/4 cup grated cheese. Place back on the grill, cheese side up, and heat until the cheese melts and the tortilla turns a darker brown. Transfer to a platter, top with a generous amount of meat, and bring to the table. Let your guests add salsa tatemada and chile verde guacamole to taste.
Notes
Lorenza de Carne Asada
Sonoran Roasted Salsa
Sonoran Roasted Salsa
Sonoran Roasted Salsa recipe from Pati's Mexican Table Season 9 Episode 904 "Carne Asada with La Familia"
Servings: 2 cups approximately
Ingredients
- 1 pound ripe roma tomatoes
- 1/2 pound fresh chile verde or Anaheim, Fresno or New Mexico chiles
- 1/4 large white onion peeled and cut into two
- 2 unpeeled garlic cloves
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon kosher or sea salt or to taste
Instructions
- Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and place on the tomatoes, chiles, white onion and garlic cloves. Broil for about 10 minutes, flipping the vegetables over halfway through, until charred and the tomatoes are mushy and beginning to release their juices. Remove from the heat.
- Alternatively, you can toast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.
- Place the chiles in a plastic bag, or in a bowl and cover tightly with plastic. Allow the chiles sweat and cool. Then stem, peel and seed the chiles under a thin stream of water. Peel the garlic cloves.
- Coarsely chop the roasted tomatoes (don’t remove the skin, seeds or core), onion and cleaned chiles and place in a bowl, along with the garlic, and mix with a fork. Alternatively, you can mash them all together in a molcajete. Add the lemon juice and salt to taste, and serve. The salsa will keep for 5 days in the refrigerator.
Notes
Salsa Tatemada
Chile Verde Guacamole
Chile Verde Guacamole
Chile Verde Guacamole Recipe from Pati's Mexican Table Season 9 Episode, 4 "Carne Asada con La Familia"
Servings: 2 cups approximately
Ingredients
- 1 serrano chile finely chopped
- 1/2 cup coarsely chopped cilantro leaves and upper part of stems
- 1/4 cup finely chopped white onion
- 3/4 teaspoon kosher or sea salt or to taste
- 3 ripe avocados halved, pitted, meat scooped out
- 1 chile verde such as Anaheim, Fresno or New Mexico, roasted or charred, stemmed, peeled and diced
Instructions
- Combine the serrano chile, cilantro, onion, and salt in a bowl or a molcajete and mash and mix together. Add the avocado and mash and mix together. Add the roasted, diced Anaheim chile and stir and mash until the ingredients are nicely incorporated. Taste, adjust salt, and serve.
Notes
Guacamole de Chile Verde
Sonora Style Macaroni Salad
Sonora Style Macaroni Salad
Sonora Style Macaroni Salad Recipe from Pati's Mexican Table Season 9, Episode 4 Carne Asada con la Familia
Servings: 6 to 8 servings
Ingredients
- 1 pound uncooked macaroni noodles
- 1 cup fresh peas
- 1 8-ounce jar roasted red peppers drained
- 3/4 cup mayonnaise
- 1/4 cup Mexican crema
- 2 tablespoons sauce from sweet chipotles in adobo
- 2 tablespoons yellow mustard
- 1/2 teaspoon kosher or sea salt
- 1/2 teaspoon freshly ground black pepper
- 2 ounces thick cut ham
- 2-3 ears fresh corn husked
- 1/2 red onion diced
- 2 ribs celery diced
- 1/2 cup muenster cheese or your favorite cheese, diced
- 2 scallions thinly sliced
Instructions
- Bring salted water to a boil over high heat in a large pot. Add macaroni noodles and cook according to package instructions, adding in the peas in the last minute of cooking. Drain the macaroni and peas into a colander and rinse with cold water until cooled.
- Add the roasted peppers, mayonnaise, crema, chipotle sauce, yellow mustard, salt and pepper to a blender. Blend until very smooth. Pour the mixture into a large bowl, set aside.
- Heat a grill or grill pan to medium-high. Add the ham and corn to the grill and cook for 3-4 minutes, tossing and flipping occasionally, until the ham is browned on all sides and the corn starts to char. Remove the ham and corn from the grill. Chop the ham into 1/2-inch cubes and cut the corn from the cob. Transfer the corn and ham into the mayonnaise mixture. Add in the cooked macaroni and peas, along with the onion, celery, cheese and scallions. Toss everything together until coated. Serve immediately or cover and refrigerate until ready to serve.
Notes
Pasta Fría
Picadillo Chile Relleno
Picadillo Chile Relleno
Picadillo Chile Relleno recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Servings: 8 to 10 chiles rellenos
Ingredients
- 8 to 10 fresh anaheim chiles about 3 pounds
- 3 to 4 cups pork picadillo
- 1/2 cup all purpose flour
- 4 eggs separated
- Vegetable oil for frying
For serving:
- Chubby flour tortillas or store-bought flour tortillas
- Shredded cabbage
- Colorado chile salsa
- Mexican crema
- Crumbled queso Cotija or queso fresco
Instructions
First, prepare the chiles for stuffing:
- Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.
- Once charred and hot, place the chiles in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Lastly, under a thin stream of cold water, or using a bowl of water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins.
Second, stuff your chiles:
- Stuff each chile with about 1/3 cup picadillo or as much as will fit allowing them to close. You may seal with a toothpick.
- Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat and stay on the chiles later on.
Third, prepare your batter:
- In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.
Fourth, batter and fry the chiles:
- In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.
- (Note: If you are going to eat later, you may warm up the chiles in a baking dish in a 300℉ oven for 10 minutes.)
- To make tacos, place the chiles rellenos in flour tortillas and top with shredded cabbage, colorado chile salsa, Mexican crema, and crumbled queso Cotija or queso fresco.
Notes
Chile Relleno de Picadillo
Picadillo
Picadillo
Picadillo recipe from Pati's Mexican Table Season 9, Episode 901 "Tucson: Gateway to Sonora"
Servings: 4 cup approximately
Ingredients
- 2 tablespoons vegetable oil
- 1 cup white onion finely chopped (usually 1/2 onion)
- 3 garlic cloves peeled and finely chopped or pressed
- 1 pound pork loin or tenderloin finely chopped or ground
- 3/4 teaspoon kosher or sea salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 5 whole cloves stem removed and top ground
- 1 pound ripe tomatoes diced (can substitute a 15-ounce canned crushed or diced)
- 1/4 cup slivered almonds
- 1/4 cup diced manzanilla olives stuffed with pimentos
- 1/4 cup diced pickled jalapeños
- 3 tablespoons capers chopped
- 3 tablespoons raisins
Instructions
- Heat the oil in a large sauté pan or skillet over medium high heat. Once hot add the onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and cook for another minute, until softened. Add the meat, salt, pepper, allspice, cinnamon and cloves, and cook for about 6 to 8 minutes, stirring often, until the meat browns a little and its juices begin to evaporate.
- Add the tomatoes and cook for another 8 to 10 minutes, until they release their juices and soften. Stir in the almonds, olives, pickled jalapeños, capers and raisins, mix well and cook for another 10 or 12 minutes, stirring often, until all the ingredients and flavors are nicely blended. The mixture should be moist but not wet.
Cheese Chile Relleno
Cheese Chile Relleno
Cheese Chile Relleno recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Servings: 8 to 10 chiles rellenos
Ingredients
- 8 to 10 fresh anaheim chiles about 3 pounds
- 3 cups shredded queso Oaxaca or asadero, quesadilla or melty cheese of your choice
- 1/2 cup all purpose flour
- 4 eggs separated
- Vegetable oil for frying
For serving:
- Chubby flour tortillas or store-bought flour tortillas
- Shredded cabbage
- Colorado chile salsa
- Mexican crema
- Crumbled queso Cotija or queso fresco
Instructions
First, prepare the chiles for stuffing:
- Roast or char the Anaheim chiles by either placing them on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them because you can do more at one time, and it just seems faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, and the flesh must be cooked but not burnt.
- Once charred and hot, place the chiles in a plastic bag, close it tightly, and let them sweat for at least 10 minutes. Lastly, under a thin stream of cold water, or using a bowl of water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins.
Second, stuff your chiles:
- Stuff each chile with about 1/3 cup cheese or as much as will fit allowing them to close. You may seal with a toothpick.
- Place 1/2 cup all purpose flour on a plate, roll the stuffed chiles in the flour, and let them sit. The flour coating will help the batter coat and stay on the chiles later on.
Third, prepare your batter:
- In a mixer, beat the egg whites until they can hold stiff peaks. Gently, over low speed, fold in the egg yolks and only beat enough to incorporate them, a few seconds.
Fourth, batter and fry the chiles:
- In a large casserole, heat about 1/2” depth of oil, over medium to medium-high heat. Once hot, test the oil by dipping in a piece of tortilla or bread — if there are active and happy bubbles all around it, the oil is ready. If and when oil is ready, dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter. Gently place them in the hot oil, trying to keep the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Make as many as will fit in the casserole without overcrowding them. Fry for about 2 minutes per side, until golden brown. Make sure you flip them gently with a slotted spoon. Once ready, place on a paper covered drying rack or platter.
- (Note: If you are going to eat later, you may warm up the chiles in a baking dish in a 300℉ oven for 10 minutes.)
- To make tacos, place the chiles rellenos in flour tortillas and top with shredded cabbage, colorado chile salsa, Mexican crema, and crumbled queso Cotija or queso fresco.
Notes
Chile Relleno de Queso
Chubby Flour Tortillas
Chubby Flour Tortillas
Chubby Flour Tortillas recipe from Pati's Mexican Table Season 9, Episode 901 "Tucson: Gateway to Sonora"
Servings: 16 tortillas
Ingredients
- 1 pound all purpose flour about 3 2/3 cups, plus 1/4 cup for finishing the tortillas
- 1 1/2 teaspoons kosher or sea salt
- 1 cup vegetable shortening plus 2 tablespoons for rolling the pieces of dough
- 1 12-ounce can evaporated milk
Instructions
- Combine 1 pound of all purpose flour and the salt in a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup plus 2 tablespoons of the vegetable shortening by spoonfuls or chunks. Start mixing with your fingertips, or with the mixer on low speed, until the fat has been broken into very small pieces and evenly distributed through the flour.
- In 4 to 5 additions, add the evaporated milk, each time folding it through the flour in a circular motion scraping from the bottom and folding the dough from the center out to the edges of the bowl, or beating continually on low speed in the mixer. If using a mixer, turn the speed to medium and beat for 7 to 8 minutes, until the dough is elastic and no longer sticky. If kneading by hand, at first it will be very sticky and lumpy, but as you continue to knead, it will become more elastic and less wet, with fewer and fewer lumps. After 8 to 10 minutes the dough should be completely smooth and springy to the touch, though it will still be a bit sticky. Gather it into a ball, place back in the bowl and cover the bowl with a clean kitchen towel. Let it rest for 20 to 30 minutes.
- Divide the dough in half. Grab one piece and squeeze out 1 1/2-inch balls of dough between your thumb and index fingers, as if you were making biscuits. Repeat with the other half of the dough. Alternatively, divide the dough in half, then in half again, and repeat until you have 16 pieces. Set them on the counter as you move along.
- Sprinkle 1/4 cup flour on the countertop and grease the palms of your hands with one of the remaining tablespoons of vegetable shortening. Roll the balls in your hands to grease them, then roll them generously in the flour and place back in the bowl or on a sheet pan. Repeat with the remaining dough and shortening. Cover the balls with a kitchen towel and set aside to rest for 20 to 30 minutes.
- Preheat your comal, griddle or nonstick skillet over medium-low heat for at least 5 minutes.
- Lightly flour your work surface and your rolling pin and one at a time, roll out each ball into a 1/8-inch thick tortilla. Rotate the tortilla on your work surface about 5 or 6 times as you roll it out. Do not worry if you don’t get perfect circles. As soon as you are done rolling out a tortilla, throw it on the comal and cook for about a minute, until you begin to see bubbles forming on top. Check to see if the bottom has become a little freckled and if so, flip the tortilla and cook on the other side until it puffs way up and the side that is now on the bottom begins to freckle. Remove and place in a clean kitchen towel. Continue to roll out and cook the tortillas one by one, placing them in the towel as you move along. Serve warm.
Notes
Tortillas de Harina Gorditas
Colorado Chile Salsa
Colorado Chile Salsa
Colorado Chile Salsa recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Servings: 2 cups approximately
Ingredients
- 1 pound ripe tomatoes
- 2 colorado or guajillo chiles stemmed and seeded
- 2 garlic cloves peeled
- 1 1-inch thick slice of a large white onion about 2 ounces, peeled of outer skin
- 1 teaspoon kosher or sea salt or to taste
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons vegetable oil
Instructions
- Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until tomatoes are completely cooked and mushy and the chiles are plumped and rehydrated.
- Transfer the tomatoes, chiles and garlic to a blender, add the onion, salt and pepper, and purée until completely smooth.
- Heat the oil in a medium saucepan over medium heat. Once hot, pour in the tomato sauce, cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the flavors and color have deepened and the sauce has thickened slightly. Serve hot, warm, room temperature or chilled. The salsa will keep for 5 days in the refrigerator.
Notes
Salsa de Chile Colorado
The New York Times: Finding the Soul of Sonora in Carne Asada
A carne asada goes far beyond grilled meat: In the Mexican state of Sonora, it’s a weekly ritual, a tight-knit gathering of friends and family.
Read the full article here.
Sonoran Hot Dogs
Sonoran Hot Dogs
Sonoran Hot Dogs, courtesy of Daniel Contreras of El Güero Canelo Restaurant, from Pati's Mexican Table, Episode 13, "How Do You Say Tucson?"
Servings: 4 hot dogs
Ingredients
- 4 slices bacon
- 4 turkey hot dogs
- 1 tablespoon vegetable oil
- 1 cup chopped white onion
- 4 güero chiles or banana peppers
- 4 hot dog buns
- 1 cup cooked pinto beans warmed up
Toppings:
- Chopped raw white onion
- Chopped tomato
- Jalapeño hot sauce or salsa of your choice
- Mustard
- Mayonnaise
Instructions
- On a cutting board, roll one slice of bacon around each hot dog. Place the tip of the hot dog over one end of the bacon slice, then roll the hot dog around and around on the diagonal so that the bacon wraps around it and covers it entirely. If you get to the end of the hot dog and there is still some bacon left, roll back in the other direction until the whole strip of bacon is rolled around the hot dog.
- Heat a large skillet over medium heat. Add the bacon-wrapped hot dogs and cook, turning every 2 to 3 minutes, until crisped and browned on all sides. Remove from the skillet and set aside.
- In the same skillet, heat the vegetable oil and add the 1 cup chopped white onion. Sauté the onion until it softens and becomes translucent, about 5 minutes. Scrape into a small bowl and set aside.
- Meanwhile, char the güero chiles on a hot comal or skillet set over medium heat for 3
to 6 minutes. Turn it once or twice, until its skin has lightly charred. Remove from heat.
To assemble:
- Place one bacon-wrapped hot dog in a bun, then spoon on a generous tablespoon of warm pinto beans and about a tablespoon of the cooked onion. Top with some chopped raw onion, chopped tomato, hot sauce or salsa, mustard, and mayonnaise. Repeat with the remaining hot dogs and serve each one with a charred güero chile on the side.
Notes
Hot Dogs Sonorenses, recipe courtesy of Daniel Contreras of El Güero Canelo Restaurant
Carne con Chile Burritos
Carne con Chile Burritos
Carne con Chile Burritos recipe, courtesy of Lourdes Sanchez of Soto’s Outpost, from Pati's Mexican Table Season 8, Episode 13, "How Do You Say Tucson?"
Servings: 10 servings
Ingredients
- 6 pounds pork or beef brisket cut into large pieces
- 2 garlic cloves
- 1/4 of a large white onion
- 3 bay leaves
- 5 Roma tomatoes
- Kosher or sea salt to taste
- 15 chiltepin chiles
- 3 to 4 chiles de arbol stemmed, seeded and rinsed
- 3 cascabel chiles stemmed, seeded and rinsed
- 3 pasilla chiles stemmed, seeded and rinsed
- 2 dried morita or chipotle chiles stemmed, seeded and rinsed
- 4 ounces California chiles, chile de sarta, or Colorado
chiles stemmed, seeded and rinsed - 1/2 cup lard or vegetable shortening
- 1/4 cup all-purpose flour
- 10 large flour tortillas
Instructions
- Place the meat, garlic, onion, bay leaves, tomatoes, and salt in a large, thick
saucepan and cover with water by about an inch. Set over medium-high heat, bring to a boil, then reduce to a simmer and cook until the meat is completely cooked through and tender, about 2 to 3 hours. Remove the meat from the saucepan and chop into small, bite-sized pieces. Reserve the cooking liquid, discarding the bay leaves. - To make the red sauce, put all the chiles in a medium saucepan. Cover them with water and simmer over medium-high heat until they´ve rehydrated and plumped up, about 10 minutes. Once they´re soft and rehydrated, transfer to a blender along with the tomato, garlic and onion from cooking the meat, as well as 1 cup of the reserved meat cooking liquid. Puree until smooth and strain through a fine-mesh sieve or strainer into the remaining cooking liquid from the meat. Stir to combine.
- Melt the lard or vegetable oil in a dutch oven or a large pan over medium heat. Once it´s hot, whisk in the flour and cook until it starts to smell toasty and has a sandy consistency. Add the red sauce, mix well with the whisk, and let it simmer for a few minutes until it thickens to a consistency that will coat the back of a spoon. Turn off heat. Add the chopped, cooked meat. Mix well to completely cover the meat with the sauce.
- Spoon a couple of tablespoons of the meat with sauce onto large, flour tortillas and roll them to make burritos.
Notes
Burritos de Carne con Chile, recipe courtesy of Lourdes Sánchez of Soto´s Outpost
Sonora
Known as “Mexico’s great frontier” for its ruggedly beautiful desert landscape, cattle ranches, wheat fields, and at the heart of its cuisine is carne asada
Known as “Mexico’s great frontier,” the state of Sonora borders Arizona and shares its stunning, rugged Sonoran desert landscape which meets the sparkling, bountiful Sea of Cortez to the west. This sparsely populated, wide-open northern territory is a land of cattle ranches, wheat fields, and miles of untouched beaches on the coast. Its peoples’ pride for what the land gives them is reflected in its rustic, satisfying and delicious cuisine with staples like flour tortillas, coyotas, shellfish, and at the heart of it – carne asada!
Dive into Sonora Content →
Episode 2: Ancient Seeds & Desert Ghosts
Pati travels along both sides of the Arizona-Sonora border through some of the most wild, untouched places in North America. She starts from where she left off, at the very edge of Baja California in Los Algodones, where perhaps we’ve found the most wild place of all: a town of dentists. Moving across the Sonoran Desert into Arizona and Sonora, she finds herself in a land steeped in legend and tradition. She joins the Tucson Samaritans on one of their hikes to leave water for migrants trekking through the desert. She meets Luis Sotero, a self-taught artist who took up painting while detained at the border and now teaches at a migrant shelter. She explores a ghost town and learns how members of the Tohono O’odham Nation are preserving traditional foods, including the chiltepín – “the mother of all chiles.”
Full Episode
Episode 3: Back to the Middle
Pati travels from Nogales through the border region of New Mexico and Chihuahua, which offers some of the most unique and bio-diverse places in the world. She meets famed architect Ronald Rael who is rethinking spaces for migrants. She hikes with conservationists trying to protect the diversity of life in the Sky Islands. Then she travels to Hatch, NM, to understand why it calls itself “the chile capital of the world.” She also stops in the only place on the border where kids living in Mexico are bussed into the US for school every day. Finally, Pati visits a Mennonite community in Chihuahua to see how the famous Mennonite cheese is made and to understand how this highly isolated community works.
Full Episode
Episode 901: Tucson: Gateway to Sonora
In Tucson, Pati learns the basics of artisan bread-making from one of America’s best bakers, Don Guerra of Barrio Bakery. This experience sets her on a mission to cross into Sonora, Mexico, to see where the Sonoran wheat Don uses for his breads originates. Pati takes what she learned back to her kitchen to create a menu of tasty recipes using wheat flour.
Full Episode
Episode 902: Hermosillo Food Crawl
Pati spends a day in Sonora’s capital, Hermosillo, visiting some of the city’s best culinary destinations. From gigantic burritos at Doña Guille, to a meat lover’s feast with the owner of the popular restaurant Mochomos, mingling with the young crowd at La Ruina brew park, and a treat no trip would be complete without, Sonoran hot dogs.
Full Episode