Yucatan
Cochinita Pibil in Yucatán
Cacao Horchata
Cacao Horchata
Bitter and crunchy of the cacao nibs play deliciously with sweet and silky horchata.
Servings: 26 cups approximately
Ingredients
- 2 pounds sugar
- 8 cups warm water
- 2 pounds basmati white rice
- 6 ounces slivered almonds (about 3/4 cup)
- 1 canela or true cinnamon stick
- 1 cup cacao nibs
Instructions
- In a large container, add the sugar and hot water and stir for a minute. Add the rice, slivered almonds and cinnamon stick, and let the mixture sit for at least 4 hours and up to 24 hours.
- Stir the mixture well before pureeing. In batches, puree until completely smooth in a blender, strain into a large bowl. When done, pour into pitchers, add cacao nibs, and leave in the refrigerator until ready to serve. Serve in glasses with ice cubes.
Notes
Horchata Cacao
Green Beans in Corn Sauce with Pumpkin Seeds
Green Beans in Corn Sauce with Pumpkin Seeds
Green beans are cooked in a creamy fresh corn and epazote puree, topped with a chunky, spicy cooked tomato salsa, and garnished with pumpkin seeds.
Servings: 4 servings
Ingredients
- 1/2 cup raw hulled pumpkin seeds
- 1 1/4 teaspoons kosher salt
- 1 cup fresh corn kernels from 1 large ear
- 1 cup water
- 3 to 4 fresh sprigs epazote or cilantro
- 3 tablespoons vegetable oil
- 1 pound green beans trimmed
- 1/2 cup finely chopped white onion
- 1 fresh habanero, serrano or jalapeño chile finely chopped
- 1 garlic clove finely chopped
- 1 pound ripe tomatoes chopped, or 1 (15-ounce) can crushed tomatoes
Instructions
- Heat a small skillet over medium-low heat. Add the pumpkin seeds and toast until they are lightly colored and starting to jump or pop, 4 to 5 minutes. Transfer to a bowl and let cool.
- Transfer the pumpkin seeds to a food processor, add 1⁄4 teaspoon of the salt, and pulse until finely ground. Set aside.
- Combine the fresh corn, water, and epazote or cilantro in a blender and puree until smooth.
- Heat 2 tablespoons of the oil in a large skillet over medium-high to high heat. Add the green beans, sprinkle with 1⁄2 teaspoon of the salt, and cook for 3 to 4 minutes, stirring occasionally, until they begin to turn brighter green. Pour the pureed corn over the green beans, reduce the heat to medium, and cook for 8 to 10 minutes, stirring often so that the sauce doesn’t stick to the pan, until the beans are tender and the puree has reduced to a creamy, thick sauce.
- Meanwhile, heat the remaining tablespoon of oil in a medium saucepan or skillet over medium-high heat. Add the onion and chile and cook until softened and starting to color, 3 to 4 minutes. Add the garlic and cook until translucent, less than a minute. Add the tomatoes and the remaining 1⁄2 teaspoon salt and cook, stirring occasionally, until the tomatoes are softened and pasty, 5 to 8 minutes.
- Scrape the beans with the corn sauce onto a platter. Top with the tomato salsa, garnish with the ground pumpkin seeds, and serve.
Notes
Chulibul
Green Ceviche
Green Ceviche
Green Ceviche recipe from Pati’s Mexican Table Season 12, Episode 9 “Pink”
Servings: 4 servings
Ingredients
For the sauce:
- 1 habanero
- 1/2 red onion quartered
- 2 garlic cloves unpeeled
- 1 1/2 cups bitter orange juice or sub for 1/2 cup each lime, lemon and orange juice
- 1/4 cup olive oil
- 1 teaspoon kosher or coarse sea salt or to taste
- 1/2 cup cilantro leaves and upper part of stems chopped
- 1 large cucumber peeled and seeded, coarsely chopped
- 1 celery stalk coarsely chopped
For the ceviche:
- 1 pound red snapper filet or mild fish like grouper, trout, flounder, sole or rockfish, cut into 1/2“ dice
- 1 cup (about 1 large) cucumber finely diced and seeded
- 1 cup (about 1 large) avocado finely diced
- 1/2 cup peeled and finely diced green apple
For garnish:
- 1/4 cup fresh chives
- 1/4 cup cilantro leaves
- 1/2 cup raw shelled pepitas lightly toasted and coarsely chopped
- Tortilla chips or tostadas to serve
Instructions
To make the sauce:
- On a preheated comal set over medium heat, toast the habanero, onion and unpeeled garlic for about 6 to 8 minutes, or until charred on the outside and soft inside. Remove from the heat.
- Peel the garlic cloves, stem the chile, and add to the jar of a blender along with the toasted onion, bitter orange juice, olive oil, salt, cilantro, cucumber and celery. Puree until completely smooth.
To make the ceviche:
- Place fish in a medium bowl. Pour bitter orange sauce over it. Let it sit for at least 15 minutes outside the refrigerator, or up to 24 hours covered in the refrigerator. When ready to eat. Add the diced cucumber, avocado and apple. Garnish with chives, cilantro and pepitas. Eat with tostadas or tortilla chips.
Notes
Ceviche Verde
Chaya Soup
Chaya Soup
Chaya Soup recipe from Pati’s Mexican Table Season 12, Episode 8 “Maya Today”
Servings: 4 to 6 servings
Ingredients
- 1/2 cup raw hulled pumpkin seeds
- 1 teaspoon kosher or coarse sea salt divided, or to taste
- 1 fresh habanero
- Juice of one sweet lime or a combination of lemon and lime juice
- 1 tablespoon vegetable oil
- 1/2 cup finely chopped white onion
- 1 xcatic, güero, banana, or jalapeño chile stemmed, seeded and finely chopped
- 2 liters (8 cups) chicken broth
- 4 cups chaya leaves torn into pieces, can sub for chard, spinach or watercress, or a mix
- Fresh Herb Corn Tortillas or quesadillas
Instructions
- In a small saute pan or comal, set over medium-low heat, toast the pepitas for 3 to 4 minutes, until they are lightly toasted. Don’t let them brown or burn. Remove from the heat. Once they cool down, either finely chop or coarsely grind them in a spice mill or food processor along with 1/2 teaspoon of the salt. Scrape into a bowl. Set aside.
- Toast or char the habanero chile on a preheated comal set over medium heat, or under the broiler, 6 to 8 minutes, flipping as necessary. Remove from the heat, stem, seed and finely chop. Place in a small bowl, add the sweet lime juice and the remaining 1/2 teaspoon salt, and mix. Set aside.
- Heat the oil in a soup pot or large casserole over medium heat. Once hot, add the onion and xcatic chile and cook for 5 to 6 minutes until softened. Raise the heat to medium high, pour in the chicken broth, and once it comes to a boil, add the chaya leaves. Cook for a couple minutes, just until they wilt. Taste and add salt to taste.
- Serve in bowls and let your guests add the ground pepitas, habanero in sweet lime juice, and salt to taste. Eat chasing, dunking, or adding pieces of the fresh herb corn tortillas (or quesadillas).
Notes
Sopa de Chaya
Fresh Herb Corn Tortillas
Fresh Herb Corn Tortillas
Fresh Herb Corn Tortillas recipe from Pati’s Mexican Table Season 12, Episode 8 “Maya Today”
Servings: 16 corn tortillas
Ingredients
- 2 1/2 cups (231g) masa harina
- 1/4 teaspoon kosher or coarse sea salt
- 1 2/3 cups warm water plus more as needed
- 1/2 cup finely chopped cilantro, epazote or chives or a mix of any of them
- Grated melty cheese such as Oaxaca, Monterey Jack, Muenster or mozzarella, optional, if making quesadillas
Instructions
To make the dough:
- In a large mixing bowl, combine the masa harina and salt. Gradually add the warm water, stirring with your hands to make a cohesive dough. Add the finely chopped herbs. Using your hands, knead the dough in the bowl until it’s smooth, about a minute or so. If the dough sticks to your hands and feels wet, add more masa harina a teaspoon at a time. If it crumbles when you roll a piece into a ball, add more water a teaspoon at a time.
To shape the tortillas:
- Preheat a comal, a cast iron or nonstick pan, or a griddle, over medium heat for 5 minutes, or until evenly hot. Cut two round or square pieces of plastic – from a plastic produce or zip-top bag – to a size about 1/2″ larger than the diameter of your press. Set aside.
- Divide the dough into 16 pieces and roll each piece into a ball. Cover them with a kitchen towel to keep them moist.
- Working with one ball of dough at a time, place one piece of plastic on the bottom of the tortilla press, place the ball of dough, and top it with the second piece of plastic. Gently, squeeze the handle of the press until the dough is about 1/16” to 1/8” thick and about 5” in diameter. To achieve a nicely round tortilla, jiggle the handle of your press just as you near the bottom. You may need to press it a couple of times to get the desired thinness.
To cook the tortillas:
- Open the tortilla press, peel off the top piece of plastic, and then take the tortilla on the bottom piece of plastic next to the comal, so that you can pass the tortilla to one hand as you remove the bottom plastic with the other hand and quickly but gently lay the tortilla on the hot pan. Don’t worry if it isn’t perfectly flat (you’ll get better as you practice), and don’t try to move it, which will cause it to tear. Return the piece of plastic to the bottom of the tortilla press.
- Cook the tortilla until it releases easily from the pan and its color has lightened and become opaque, 40 to 45 seconds; you don’t want the tortilla to brown or become freckled at this point.
- Using a spatula or your fingers, flip the tortilla and cook it until the bottom starts to brown and freckle, 70 to 90 seconds more. Flip the tortilla one more time and cook it until it puffs, 10 to 15 seconds. If the tortilla doesn’t puff on its own, gently poke it a few times near the center. Once it puffs, let the tortilla cook for 15 seconds longer, until fully set and soft. Remove the tortilla from the heat and wrap it in a clean kitchen towel, or transfer it to a cloth-lined tortillero.
- Repeat the pressing and cooking process with the remaining dough.
- If making quesadillas, add melty cheese, and if you want, a fresh leaf of epazote, to the center of a freshly made tortilla. Either fold in half or cover with a second tortilla and heat on the comal until the cheese is completely melted, flipping in between.
Notes
Tortillas con Hierbas Frescas
Pepita, Egg and Chaya Tamales
Pepita, Egg and Chaya Tamales
Pepita, Egg and Chaya Tamales recipe from Pati’s Mexican Table Season 12, Episode 10 “A Mayan League of their Own”
Servings: 14 to 16 tamales
Ingredients
For the masa:
- 1 pound chaya leaves can sub Swiss chard or spinach
- 3 1/4 cups (about 1 pound) GOYA® Masarica
- 2 3/4 cups chicken or vegetable broth
- 1 cup lard or vegetable shortening
- 2 1/2 teaspoons kosher or coarse sea salt or to taste, divided
- 3 stems fresh epazote about 15 leaves, or sub cilantro, coarsely chopped
For the tamales:
- 1/2 cup hulled raw pumpkin seeds lightly toasted
- GOYA® Banana Leaves cut into 12” long pieces, rinsed, plus more for steaming tamales
- 4 large eggs hardboiled, cooled, peeled, and cut lengthwise into 6 pieces
- 1 cup Roasted Tomato and Habanero Salsa for filling, plus more for garnish
Instructions
To make the masa:
- Bring salted water to a boil in a large pot over high heat. Once boiling, add the chaya leaves and let them cook for 2 minutes. Drain completely. Let them sit as you make the masa. Press with your hands to remove excess liquid as much as you can. Coarsely chop.
- In a large bowl, combine the masa harina with the broth, using your hands to knead the dough until thoroughly mixed and very smooth, not “grainy.” Add the lard or vegetable shortening, and work it in, kneading, for a few minutes. Add 2 teaspoons of the salt, the chopped chaya and epazote, and mix until fully incorporated.
To assemble the tamales:
- In a small saute pan or comal, set over medium-low heat, toast the pumpkin seeds for 3 to 4 minutes, until they are lightly toasted. Don’t let them brown or burn. Remove from the heat. Once they cool down, either finely chop or coarsely grind them in a spice mill or food processor along with the remaining 1/2 teaspoon salt. Scrape onto a bowl.
- To prepare the banana leaves, turn a burner on to medium-low heat. Slowly pass each banana-leaf piece over the flame on both sides, until they change color and become fragrant, and set aside (so they will be resilient, malleable, and will not break).
- One by one, set each leaf piece on your counter with the shiny, outer side down. Spoon about 1/3 cup of masa onto the center and spread to form a rectangle of about 5”x 3.” With the spoon, or your finger, make a shallow channel down the middle, creating a stripe in the masa. Add a couple teaspoons ground pepita, a couple pieces of hard boiled egg, and top with a tablespoon of salsa. Gently close each tamal by folding the longer sides first and then the short sides as if making a flat and tight package, but being careful not to press on the tamal too much.
- Prepare your tamalera or steamer by adding just enough water to touch the bottom of the steaming basket. Line the steaming basket with a few banana-leaf pieces to gently cover the base. One by one, add the tamales, stacking them as evenly as you can, staggered in the same position as when you made them: laying them flat. Once you are done, cover with a few more pieces of banana leaves. Set the steamer uncovered over high heat, once there is a bit of steam coming out and the water starts boiling a few minutes later, cover, reduce heat to medium, and cook for an hour.
- The leaves will have changed to a much darker color and will have completely wilted to wrap themselves as a second skin over the tamales, and the tamales should feel firm. Turn off the heat. Let the tamales sit for at least 15 minutes before serving so they will settle. Serve the tamales with the roasted tomato and habanero salsa.
Notes
Tamales Dzotobichay
Black Bean Tamales with Pibil Pork
Black Bean Tamales with Pibil Pork
Black Bean Tamales with Pibil Pork recipe from Pati’s Mexican Table Season 12, Episode 7 “Recados”
Servings: 14 to 16 tamales
Ingredients
For the pibil pork filling:
- 3 cups chicken broth
- 3 tablespoons achiote paste broken into small pieces
- 2 tablespoons white distilled vinegar
- 1 teaspoon dried oregano
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground allspice
- 2 tablespoons vegetable oil
- 1 pound pork loin or tenderloin cut into 1 1/2 to 2” chunks
- 1 teaspoon kosher or coarse sea salt
- 1/2 teaspoon coarsely ground black pepper
- 1/2 cup chopped white onion
- 1 habanero stemmed, finely chopped
- 1/2 pound ripe Roma tomatoes diced or crushed
For the masa:
- 3 1/4 cups masa harina about 1 pound
- 2 3/4 cups chicken or vegetable broth
- 1 cup lard or vegetable shortening
- 2 teaspoons kosher or coarse sea salt or to taste
- 1 1/2 cups cooked black beans
- 1/4 cup chopped cilantro or epazote leaves
To assemble the tamales and serve:
- 16 to 18 pieces of fresh or thawed banana leaves of about 12” length rinsed, plus more for steaming tamales
- Roasted Tomato and Habanero Salsa to serve
Instructions
To make the filling:
- In the jar of a blender, add the chicken broth, achiote paste, vinegar, oregano, cumin and allspice, and puree until completely smooth. Set aside.
- Heat the oil in a large deep skillet or casserole over medium-high heat. Once it shimmers, add the pork pieces and season with the salt and pepper. Cook for 5 to 6 minutes, flipping as it browns on all sides and starts letting out its juice. Add the onion, stir, and cook for a minute. Add the habanero and tomato and cook for another 4 to 5 minutes, until vegetables soften.
- Pour in the achiote mixture and stir. Once it comes to a boil, reduce heat to medium-low, place the lid on, and cook for 30 minutes, until the liquid has thickened considerably and darkened. Remove the lid, stir, place the lid ajar, and continue cooking for another 10 to 15 minutes. The mix should still be wet but the sauce should have thickened and darkened a lot more. Remove from the heat. Shred the meat into the sauce with a couple forks. Let it cool down.
To make the masa:
- In a large bowl, combine the masa harina with the chicken broth. Using your hands, knead the dough until thoroughly mixed and very smooth, not “grainy.” Add the lard or vegetable shortening, and work it in, kneading, for a few minutes. Add the salt, black beans and cilantro, and mix until fully incorporated.
To assemble the tamales:
- To prepare the banana leaves, turn a burner on to medium-low heat. Slowly pass each banana-leaf piece over the flame on both sides, until they change color and become fragrant and set aside (so they will be resilient, malleable and not break).
- One by one, set each leaf piece on your counter with the shiny, outer side down. Spoon about 1/3 cup of masa onto the center and spread it to form a rectangle of about 5”x 3.” With the spoon, or your finger, make a shallow channel down the middle, creating a stripe in the masa. Add a couple tablespoons of pibil pork. Gently close each tamal by folding the longer sides first and then the shorter sides, as if making a flat and tight package, but being careful not to press on the tamal too much.
- Prepare your tamalera or steamer by adding just enough water to touch the bottom of the steaming basket. Line the steaming basket with a few banana-leaf pieces to gently cover the base. One by one, add the tamales, stacking them as evenly as you can, staggered in the same position as when you made them: laying them flat. Once you are done, cover with a few more pieces of banana leaves.
- Set the steamer uncovered over high heat, once there is a bit of steam coming out and the water starts boiling a few minutes later, cover, reduce heat to medium, and cook for an hour. The leaves will have changed to a much darker color and will have completely wilted to wrap themselves as a second skin over the tamales, and the tamales should feel firm. Turn off the heat. Let the tamales sit for at least 15 minutes before serving so they will settle. Serve the tamales with the Roasted Tomato and Habanero Salsa.
Notes
Vaporcitos de Xpelón con Cochinita Pibil
Roasted Tomato and Habanero Salsa
Roasted Tomato and Habanero Salsa
Roasted Tomato and Habanero Salsa recipe from Pati’s Mexican Table Season 12, Episode 10 “A Mayan League of their Own”
Servings: 3 cups
Ingredients
- 2 pounds ripe tomatoes
- 1/2 white onion
- 2 garlic cloves unpeeled
- 1 to 2 habaneros
- 1 teaspoon kosher or coarse sea salt or to taste
- 1 tablespoon GOYA® Vegetable Oil
Instructions
- On a preheated comal, skillet or griddle, set over medium heat, toast the tomatoes, onion, unpeeled garlic cloves and habaneros. Let them cook for 8 to 10 minutes, until the skin is completely charred and the ingredients have completely softened. Alternatively, you can roast under the broiler, flipping them halfway in between. Remove from the heat. Peel the garlic.
- Place the peeled garlic in a jar of the blender along with tomatoes (don’t remove anything from them!), onion and salt. Stem the chiles, and add half at a time to taste for heat. Pulse with the blender until salsa has a coarse pureed texture.
- Heat the oil in a medium saucepan set over medium-high heat. Once hot, add the tomato mixture, cook, stirring occasionally, for 6 to 7 minutes, until the salsa has darkened in color and thickened a bit.
Notes
Salsa Asada de Jitomate y Habanero
Chorizo Black Rice
Chorizo Black Rice
Chorizo Black Rice recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Servings: 6 servings
Ingredients
- 3 tablespoons vegetable oil
- 1 pound Mexican chorizo or Longaniza-style sausage
- 1/2 cup finely chopped white onion
- 1 to 2 fresh xcatic, banana, yellow wax, or güero chiles stemmed, seeded and chopped
- 2 cups jasmine white rice
- 2 sprigs fresh epazote or cilantro stems removed, leaves coarsely chopped, plus more for garnish
- 4 cups cooking broth from Black Beans from the Pot
- 1/2 teaspoon kosher or sea salt or to taste
Instructions
- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the chorizo, and cook for 5 to 6 minutes, until cooked through, browned, and it has rendered its fat. Remove with a slotted spoon and set aside.
- Add the onion and chile and cook for a few minutes, stirring a couple times, until they soften. Add the cooking broth from the black beans and rice, stir, and add in the epazote or cilantro and salt, and stir again.
- Bring to a rolling boil, cover the pan, and reduce the heat to the lowest setting. Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add a couple tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes.
- Fluff the rice with a fork, add the chorizo and mix. Top with more fresh cilantro or epazote and serve.
Notes
Arroz Negro con Chorizo
Habanero Pork Belly Tacos
Habanero Pork Belly Tacos
Habanero Pork Belly Tacos recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Servings: 4 to 6 servings
Ingredients
- 4 cups water plus 1 cup for roasting
- 1/2 cup kosher or coarse sea salt
- 1/2 cup granulated sugar
- 1 teaspoon dried oregano
- 1 teaspoon coarsely ground black pepper
- 1/4 teaspoon ground allspice
- 1 bay leaf
- 1 habanero
- 2 pounds pork belly boneless
- 8 to 12 corn tortillas
- 2 cups grated melty cheese such as Oaxaca, Monterey Jack, Muenster or Mozzarella
- Pickled Onion with Fire Roasted Chiles and Garlic optional, to garnish
- Ripe avocado slices optional, to garnish
- Salsa of your choice optional, to garnish
Instructions
- To make the brine, in a small saucepan, combine 4 cups of water with the salt, sugar, oregano, black pepper, allspice, bay leaf, and whole habanero. Set over medium-high heat. Once it comes to a boil, stir and turn off heat. Set aside until cooled.
- Using a sharp knife, score the top of the pork belly in a diagonal pattern, without cutting into the meat. Place the pork belly in a medium baking dish, pour in the brine along with the habanero, making a slit in the habanero. Cover and refrigerate anywhere from 12 to 48 hours.
- When ready to cook, preheat the oven to 300°F with the rack in the middle of the oven.
- Take the pork belly out of the refrigerator, remove it from the brine and place it in a clean or rinsed baking dish. Pour a clean cup of water over it and add the whole habanero from the brine.
- Cover tightly with aluminum foil and roast for 2 1/2 hours, or until the pork belly is fork tender. Remove the aluminum foil, increase heat to 450°F, and roast for about 15 minutes or until the top has crisped and browned and the inner fat has mostly melted. Remove from the oven. Once cool enough to handle, cut into 1” slices and chop into bite size pieces.
- Heat a comal, griddle, or skillet over medium heat. One by one heat the tortillas on both sides, add a couple of generous tablespoons of cheese and a couple generous tablespoons of pork belly. Once the cheese is melted, fold and let the tacos crisp on both sides. Serve with pickled onion with fire roasted chiles and garlic, ripe avocado slices, and/or your favorite salsa.
Notes
Tacos de Castacán al Habanero
Pickled Onion with Fire Roasted Chiles and Garlic
Pickled Onion with Fire Roasted Chiles and Garlic
Pickled Onion with Fire Roasted Chiles and Garlic recipe from Pati’s Mexican Table Season 12, Episode 6 “Yucatán Meats”
Servings: 4 cups approximately
Ingredients
- 3 to 4 garlic cloves unpeeled
- 2 to 3 fresh xcatic, banana, yellow wax, güero, or jalapeño chiles
- 2 cups white distilled vinegar
- 2 large or 3 medium red onions halved and slivered
- 2 bay leaves
- 2 teaspoons kosher or coarse sea salt
- 1/2 teaspoon ground black pepper
Instructions
- On a preheated comal, griddle, or skillet set over medium heat, toast the unpeeled garlic cloves and chiles until they have completely softened and their skin is completely charred, about 6 to 8 minutes. Remove from the heat. Peel the garlic cloves and stem the chiles.
- Pour the vinegar into a medium saucepan and incorporate the toasted chiles and garlic, the sliced onions, bay leaves, salt and pepper. Set over medium-high heat, let it come to a rolling boil and then immediately turn off heat. Let cool. Can keep in the refrigerator for up to a couple weeks in an airtight container.
Notes
Cebollas Encurtidas con Ajo y Chile Xcatic
Edam Cheese Poundcake
Edam Cheese Poundcake
A delicious, rich poundcake with Dutch Edam cheese, which is widely used in Yucatán.
Servings: 10 servings
Ingredients
To make the cake:
- 3 cups all-purpose flour plus more for dusting the pan
- 2 teaspoons baking powder
- 8 ounces finely grated Edam cheese about 2 cups, divided
- 1 cup sweetened condensed milk
- 1/3 cup water
- 2 sticks unsalted butter plus more to grease the pan
- 1 cup sugar
- 4 large eggs
To make the glaze:
- 2 tablespoons unsalted butter softened to room temperature
- 1/3 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/2 cup confectioners’ sugar
Instructions
- Adjust the rack to the bottom third of your oven and preheat to 325°F. Grease the bottom of a tube or bundt cake pan (that holds 10 cups of liquid) with a very generous amount of butter, dust with flour and shake off excess.
- In a medium bowl, combine the flour with the baking powder. Set aside.
- In the jar of a blender, combine 1 1/2 cups of grated Edam cheese, 1 cup sweetened condensed milk, and the water. Puree until completely smooth.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until soft at medium speed. Incorporate the sugar and continue beating until creamed and very soft. Reduce speed and incorporate the eggs, one at a time.
- In 3 to 4 batches, alternate incorporating the flour mixture and the condensed milk mixture until thoroughly combined. Turn the batter into the prepared pan. Rotate it so the batter will settle.
- Bake for 55 minutes to 1 hour, or until the top has browned and a toothpick comes out moist but not wet. Remove from the oven. Let cool completely.
- Meanwhile, make the glaze. Place the softened butter in a medium bowl. Add the 1/3 cup sweetened condensed milk, teaspoon vanilla, and confectioners’ sugar and combine with a plastic spatula until fully incorporated.
- Run the tip of a dinner knife around the mold to loosen the poundcake. Turn onto a cake platter. Pour the glaze on top and immediately sprinkle with the remaining 1/2 cup finely grated cheese.
Notes
Panqué de Queso Bola
Chaya Egg Scramble
Chaya Egg Scramble
Chaya and Egg Scramble recipe from Pati’s Mexican Table Season 12, Episode 5 “Ode to the Egg”
Servings: 2 servings
Ingredients
- 1 to 2 tablespoons vegetable oil
- 1/2 cup chopped red onion
- 4 cups finely sliced chaya leaves may sub with swiss chard, spinach or watercress
- 10 to 15 fresh mint leaves thinly sliced, or 1/4 teaspoon dried mint
- 6 large eggs
- 1/2 teaspoon kosher or coarse sea salt or to taste
- 1/4 teaspoon coarsely ground black pepper or to taste
To serve:
- Warm corn tortillas
- Habanero Table Salsa
- Ripe avocado slices
- Colado Black Beans or refried beans
Instructions
- Heat the oil in a medium skillet set over medium heat. Once oil is hot and shimmers, add the onion and cook for 2 to 3 minutes, until wilted but not browned. Incorporate the chaya and mint, mix, and continue cooking for a couple minutes, until completely cooked and wilted.
- Meanwhile, in a small bowl, beat the eggs and season with the salt and pepper.
- Reduce heat to medium low, pour the eggs over the onion and chaya mixture and, as they cook, scramble with a wooden spoon or spatula. Cook until desired doneness. I like my eggs tender, so I cook them for 2 to 3 minutes.
- Serve with warm corn tortillas, habanero table salsa, ripe avocado slices, and colado black beans or refried beans.
Notes
Huevos Revueltos con Chaya
Habanero Table Salsa
Habanero Table Salsa
Habanero Table Salsa recipe from Pati’s Mexican Table Season 12, Episode 5 “Ode to the Egg”
Servings: 1 /2 cup approximately
Ingredients
- 6 to 8 habanero chiles
- 2 to 3 garlic cloves unpeeled, optional
- 1/2 cup bitter orange juice or substitute 2 tablespoon each of orange, lime and lemon juice, and white distilled vinegar
- 1 teaspoon kosher or coarse sea salt or to taste
Instructions
- On a preheated comal, skillet or griddle set over medium heat, toast the habaneros for 6 to 8 minutes, flipping as needed, until their skin is completely charred and the chiles are completely softened inside. Remove from heat. Remove the stems and keep or discard the seeds, as desired. Transfer the chiles to a molcajete and mash, or finely chop and place in a small bowl. (If using garlic, toast on the comal as well, then peel and mince.)
- Add the garlic into the molcajete or bowl with the chiles, if using. Pour in the bitter orange juice or its substitute, season with the salt, stir, and let it sit for at least 30 minutes before serving. You may store in an airtight container in the refrigerator for a couple weeks.
Notes
Salsa de Mesa de Habanero
Pumpkin Seed, Roasted Tomato and Habanero Dip
Pumpkin Seed, Roasted Tomato and Habanero Dip
Pumpkin Seed, Roasted Tomato and Habanero Dip recipe from Pati’s Mexican Table Season 12, Episode 8 “Maya Today”
Servings: 1 2/3 cups
Ingredients
- 1 pound ripe Roma tomatoes
- 1 fresh habanero
- 2 ounces or 3/4 cup pumpkin seeds with their shells
- 1 teaspoon kosher or coarse sea salt or to taste
- 1/4 cup coarsely chopped cilantro leaves and top of the stems
- 1/4 cup coarsely chopped fresh chives
- Serve with tortilla chips or vegetable sticks such as raw zucchini, cucumber, carrots, jicama
Instructions
- Preheat a comal, skillet, or griddle over medium heat. Once hot, add the tomatoes, habanero and pumpkin seeds. Toss and flip the pumpkin seeds as they toast, for a couple of minutes, just until they seem to puff up with a bit of air, about 2 to 3 minutes. They should be crunchy and taste toasty. Don’t let them brown too much or burn. Scrape them into a bowl and set aside.
- Let the tomatoes and habanero continue to char and toast, for a total of about 8 minutes, flipping as needed, until completely softened and the skin is completely charred and blistered. Remove from the heat.
- Using a food processor or spice or coffee grinder, grind the toasted pumpkin seeds with a teaspoon of salt until finely ground. If using the food processor, you can add the tomatoes, half of the habanero at a time, the cilantro and chives, and continue pulsing until everything is mashed together into a paste. Or, you can transfer the ground pumpkin seeds to a molcajete and mash the tomatoes and habaneros there, tasting as you go, then adding and mashing the cilantro and chives. Serve with tortilla chips or vegetable sticks.
- Note: In west Yucatán they make it with cilantro, and in east Yucatán they make it with chives. Some people mix the two. Some people add the habanero raw, some roasted or charred.
Notes
Sikil Pak
Motuleño Eggs
Motuleño Eggs
Motuleño Eggs recipe from Pati’s Mexican Table Season 12, Episode 5 “Ode to the Egg”
Servings: 4 servings
Ingredients
- 4 tablespoons vegetable oil divided, plus 1 teaspoon for the eggs, more if needed
- 1 white onion finely chopped
- 2 pounds ripe tomatoes chopped
- 1 teaspoon kosher or coarse sea salt or to taste, plus more for the eggs
- 4 ounces diced deli ham
- 1 to 2 fresh habaneros or to taste
- 3/4 cup fresh peas or thawed frozen peas
- 1 to 2 very ripe large plantains peeled and cut on the diagonal into 1/4” slices
- 8 toasted or fried corn tortillas
- 8 eggs
- Freshly ground black pepper
- 1 cup Colado Black Beans or refried beans, warmed up
- 1/2 cup crumbled queso fresco
Instructions
- To make the sauce, heat 2 tablespoons of the oil in a medium saucepan over medium-low heat. Once it shimmers, add the onion and cook for 2 to 3 minutes, until it starts to soften, then add the tomatoes and salt. Cook for 15 minutes, with the lid on, stirring occasionally until the tomatoes start to break down and change color.
- Add the ham and habaneros, cover, and continue cooking for another 10 minutes, until the sauce has a more cooked aroma and looks darkened. Add the peas, cover, and continue cooking for another 3 to 4 minutes, turn off the heat.
- To cook the plantains, heat the remaining 2 tablespoons of oil in a medium-sized skillet over medium heat. Once hot, add the plantain slices and cook for about 2 to 3 minutes per side, until softened, cooked through, and beautifully browned and caramelized. Transfer to a paper towel-lined plate. Set aside.
- You can crisp the tortillas by shallow frying in a couple of tablespoons of oil, or you may heat them for a few minutes on a dry skillet or comal over medium heat, until completely toasted and crunchy.
- To cook the eggs, I like to use a small nonstick pan with a lid. Set over medium-low heat and add a teaspoon of oil. Once hot, add a couple of cracked eggs at a time, season with salt and pepper and cover with the lid. Cook until egg whites are completely cooked and egg yolks are cooked but still runny if cut with a fork, about 3 to 4 minutes. You can also cook the eggs easy over if you prefer.
- To serve, place two toasted or fried corn tortillas on each plate. Cover them with 1/4 cup warm refried beans. Top one of them with two fried eggs, a generous amount of the tomato sauce, add a chile if you’d like, and sprinkle with queso fresco. Cover with the second tortilla spread with beans, as if it were a crunchy tortilla sandwich. Arrange the plantains on the side and serve at once.
Notes
Huevos Motuleños
Fried and Puffed Tortillas
Fried and Puffed Tortillas
Fried and Puffed Tortillas recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”
Servings: 16 salbutes
Ingredients
To make the salbutes:
- Vegetable oil for frying
- 3/4 pound masa harina about 2 1/2 cups
- 2 ounces all-purpose flour about 1/4 cup
- 1/4 teaspoon kosher or coarse sea salt
- 2 1/2 cups lukewarm water more if needed
To serve:
- Colado Black Beans
- Boston lettuce or a small lettuce, thinly sliced
- Pibil Picadillo
- Ripe avocado slices
- Chunky Tomato and Habanero Salsa
Instructions
- Cut two round pieces of plastic — from produce or zip-lock bags — to a size about 1/2” larger than the diameter of your tortilla press and set aside. In a large skillet or cast iron pan, start heating about 3/4” vegetable oil, to have ready for frying the salbutes.
- In a large mixing bowl, stir together the masa harina, all- purpose flour and salt. Add the lukewarm water and, using your hands, mix and knead the dough in the bowl until it is smooth and somewhat firm, about a minute. If the dough sticks to your hands and feels wet, add a bit more masa harina. If it crumbles and cracks when you roll a piece into a ball, or when you start pressing into tortillas, add more water a teaspoon at a time.
- Once the dough is ready, divide into 16 pieces and roll each piece into a ball. Cover the bowl with a towel as you move along, so the dough won’t dry out much.
- Working with one ball at a time, place one piece of plastic on the bottom of the tortilla press, place the ball of dough, and top it with the second piece of plastic. Gently squeeze the handle of the tortilla press until the dough is 1/8” thick and about 5” in diameter. To achieve a nicely round tortilla, jiggle the handle of your press just as you near the bottom. You may need to press it a couple of times to get the desired thinness.
- Open the tortilla press, peel off the top piece of plastic. Then take the tortilla on the bottom piece of plastic next to the skillet, so that you can pass it to one hand as you remove the bottom plastic with the other hand and quickly but gently lay the tortilla in the oil. The oil should be bubbling all around the tortilla.
- Using a large cooking spoon, actively and gently spoon hot oil over the top of the tortilla, so that you are helping it puff and also cook on the top side. Fry for about 30 to 35 seconds until it has puffed up on the top and browned on the bottom. Remove using the large spoon or a spatula and place on a paper towel covered drying rack or baking sheet. Continue with the rest of the tortillas.
- Once they are fried this way, they are called salbutes. Eat while hot! Top with a spread of colado black beans, lettuce, pibil picadillo, avocado slices, and chunky tomato and habanero salsa.
Notes
Salbutes
Chunky Tomato and Habanero Salsa
Chunky Tomato and Habanero Salsa
Chunky Tomato and Habanero Salsa recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”
Servings: 2 cups
Ingredients
- 1 1/2 pounds ripe tomatoes
- 2 tablespoons vegetable oil
- 2 to 3 whole fresh habanero chiles
- 1/2 cup finely chopped white onion
- 1 teaspoon kosher or coarse sea salt or to taste
Instructions
- Place the tomatoes in a medium saucepan and cover with water. Set over high heat, bring to a boil, and let simmer over medium heat for 7 to 8 minutes, until completely cooked and softened. Using a slotted spoon, transfer the tomatoes to the jar of a blender or food processor and puree just until coarsely chopped. Or you may chop them with a knife, but don’t discard the juices, skin or seeds. Set aside.
- Heat the oil in a medium saucepan set over medium heat. Once hot, add the chiles, cook for 3 minutes, stirring occasionally, until they start to change color. Add the onion and continue to cook until softened and beginning to brown, about 7 to 8 minutes. Incorporate the chopped tomatoes, add the salt, and cook for 5 to 6 minutes more, until the color becomes deeper and it thickens. Taste for salt and add more if need be.
Notes
Salsa de Tomate con Habanero
Pibil Picadillo
Pibil Picadillo
Pibil Picadillo recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”
Servings: 6 servings
Ingredients
- 1 ripe Roma tomato
- 1 tablespoon achiote paste cut or broken into small pieces
- 3 tablespoons bitter orange juice or 1 tablespoon each lime juice, orange juice and white distilled vinegar
- 1 teaspoon kosher or coarse sea salt
- 1 pound ground pork or finely chopped pork loin or tenderloin
- 2 tablespoons vegetable oil
- 3/4 cup finely chopped white onion
- 1 garlic clove peeled and finely chopped
Instructions
- Place the tomato in a small saucepan, cover with water, bring to a boil, and cook over medium heat for 7 to 8 minutes, until completely cooked and softened but not falling apart. With a slotted spoon, place the cooked tomato into the jar of a blender along with the achiote paste, bitter orange juice or its substitute, and salt. Puree until completely smooth.
- Place the meat in a bowl. Cover with the achiote mixture and mix well until thoroughly combined. Set aside.
- Heat the oil in a large skillet set over medium-high heat. Once hot, add the onion and cook for a couple minutes, until softened and beginning to brown. Add the garlic, stir, and cook for 10 or 15 seconds until fragrant. Incorporate the meat and cook, breaking it apart with one or two wooden spatulas, for about 6 to 8 more minutes. As the meat cooks, it will let out all its juices, continue cooking until the liquid dries out and the meat begins to brown. Turn off the heat and set aside.
- You can use this pibil picadillo for topping salbutes, tucking into tortas or tacos, or spooning on top of rice and/or beans.
Notes
Picadillo Rojo
Colado Black Beans
Colado Black Beans
Colado Black Beans recipe from Pati’s Mexican Table Season 12, Episode 4 “A Family Affair”
Servings: 6 to 8 servings
Ingredients
- 1 pound black beans rinsed
- 1/2 white onion
- 8 to 10 sprigs fresh epazote or cilantro
- 14 cups water
- 1 teaspoon kosher or coarse sea salt
- 3 tablespoons vegetable oil or lard
- 1/2 cup finely chopped white onion
- 2 to 3 xcatic, güero, or banana chiles you may add a habanero, too
Instructions
- In a large pot, add the beans, half of an onion and epazote, and cover with 14 cups of water. Set over high heat, bring to a rolling boil, cover, and reduce the heat to medium low. Cook for an hour, remove the lid to check if beans are cooked and soft. If they aren’t, continue cooking for another 10 to 15 minutes and make sure there is still sufficient liquid. If not, add a couple more cups of hot water. Once the beans have completely softened, add the salt, stir, cover the pot, and cook for 5 more minutes. Turn off the heat and let cool.
- Remove the epazote and onion. In batches, using a blender or food processor, puree the beans and their liquid until completely smooth.
- In a large skillet or saute pan, heat the oil over medium heat until it shimmers. Add the chopped onion and whole chiles, and cook until the onion is translucent and begins to brown, and the chiles soften and start changing color. Add the pureed beans and continue cooking, stirring occasionally until thickened to your liking. Taste for seasoning and set aside.
Notes
Frijol Colado
Pea Soup with Basil and Mint Crema
Pea Soup with Basil and Mint Crema
Pea Soup with Basil and Mint Crema recipe from Pati’s Mexican Table Season 12, Episode 3 “Flavors of Merida”
Servings: 4 to 6 servings
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chopped white onion
- 2 cups thinly sliced leeks white and light green parts only
- 6 cups chicken broth
- 4 cups fresh peas or thawed from frozen
- 1 cup fresh mint leaves packed, reserve 1/4 cup finely chopped for cream garnish
- 1 cup fresh basil leaves packed, reserve 1/4 cup finely chopped for cream garnish
- 1 teaspoon kosher or coarse sea salt plus 1/4 teaspoon for garnish cream
- 1/2 teaspoon ground black pepper plus 1/4 teaspoon for garnish cream
- 1 cup Mexican crema or creme fraiche
- Donde crackers or soup crackers
Instructions
- In a large soup pot set over medium heat, heat the butter and oil. Once the butter bubbles and melts, add the onion and leek, and cook stirring occasionally for 10 minutes, until completely wilted.
- Pour in the chicken broth, raise heat to medium high and let it come to a simmer. Once it does, add the peas, 3/4 cup of the mint, 3/4 cup of the basil, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir and cook for 3 to 4 more minutes. Turn off heat.
- Transfer the mixture to a blender, in batches, and puree until completely smooth. Return to the soup pot.
- Make the basil and mint cream in a small bowl by combining the Mexican crema with the reserved 1/4 cup each of finely chopped basil and mint. Season with 1/4 teaspoon each of salt and black pepper, or to taste.
- When ready to eat, heat the soup until it is simmering. Serve garnished with the basil and mint crema and crackers.
Notes
Sopa de Chícharos con Crema de Albahaca y Menta
Edam Cheese Potato Galette
Edam Cheese Potato Galette
Edam Cheese Potato Galette recipe from Pati’s Mexican Table Season 12, Episode 2 “Guayabera World”
Servings: 6 servings
Ingredients
- 2 tablespoons unsalted butter cut into small dice, plus more to butter the dish
- 1 cup white onion finely chopped
- 3 garlic cloves finely chopped
- 1 xcatic, güero, or banana chile stemmed, seeded and finely chopped, or may sub or add habanero for more heat
- 4 cups thinly sliced chaya leaves may sub for spinach or swiss chard
- 2 cups heavy cream
- 2 cups milk
- 1 1/4 teaspoons kosher or coarse sea salt divided, or to taste
- 1/2 teaspoon coarsely ground black pepper or to taste
- 3 pounds russet or yellow potatoes
- 6 ounces (or 1 1/2 cups) finely grated Edam Cheese
Instructions
- Adjust the rack to the middle of the oven and preheat to 400°F. Melt the butter in a large skillet set over medium heat. Once it is bubbling, add the onion. Cook for 3 to 4 minutes until it softens. Add the garlic and chile, stir and cook for another minute. Add chaya leaves and 1/4 teaspoon of the salt, stir and cook until the chaya leaves soften, let out juices and almost dry out, about 5 minutes. Remove from the heat.
- In a large measuring cup or bowl, combine the heavy cream and milk, season with the remaining teaspoon salt and the black pepper, and stir.
- Peel the potatoes and slice them into thin rounds using a knife or mandolin, place them in a bowl with cold water as you move along so they won’t turn brown.
- Butter a round baking dish or cast iron pan and pour about a cup of the cream mixture into the bottom. Start spreading the potato slices in a circular pattern, evenly at the bottom. Once they have covered the cream, pour another cup of cream and repeat with more potatoes. Once you are about halfway through, add the chaya mixture in a single layer. Continue with the potatoes and cream mixture until you are all done. Press the potatoes down slightly into the milk so they will soak in the milk.
- Place the baking dish on a baking sheet to prevent spills. Bake in the oven for 30 minutes. Remove from the oven, sprinkle the cheese all over the top. Place back in the oven for another 30 minutes, or until the potatoes are completely cooked and soft, most of the liquid has been absorbed and thickened, and the cheese is melted and has begun to brown. Remove from the oven. Cover to keep warm until ready to serve, or let it settle for at least 5 minutes before diving in.
Notes
Tarta de Papas con Queso Edam
Sweet Lime and Chile de Árbol Guacamole
Sweet Lime and Chile de Árbol Guacamole
Sweet Lime and Chile de Árbol Guacamole recipe from Pati’s Mexican Table Season 12, Episode 2 “Guayabera World”
Servings: 4 to 6 servings
Ingredients
- 2 to 3 chiles de árbol toasted, stems removed
- 1 teaspoon kosher or coarse sea salt or to taste
- 2 tablespoons fresh squeezed sweet lime juice or 1 each of lime and lemon juice
- Zest of 1 sweet lime or a mix of lime and lemon zest
- 2 to 3 ripe avocados halved pitted and pulp cut into chunks or roughly mashed
- 2 to 3 tablespoons thinly sliced chives
Instructions
- On a preheated skillet, comal or griddle, toast the chiles de árbol until browned and crisp. Stem and finely chop the chiles and place in a bowl, or crush and mash them in a molcajete. Mix or mash the chiles with the salt, sweet lime juice, and zest. Once mixed, incorporate and mash the avocado. Top with chopped chives.
Notes
Guacamole con Lima y Chile de Árbol
Lemon, Honey and Basil Agua Fresca
Lemon, Honey and Basil Agua Fresca
Lemon, Honey and Basil Agua Fresca from Pati’s Mexican Table Season 12, Episode 1 “The Nectar of the Mayan Gods”
Servings: 4 to 6 servings
Ingredients
- 1/2 cup fresh squeezed lime juice plus 1 full lime, seeded and quartered
- 1/2 cup fresh squeezed lemon juice plus 1 full lemon, seeded and quartered
- 1 cup fresh squeezed orange juice
- 1 cup fresh basil leaves packed
- 3 cups water
- 1 cup honey
- 3 cups sparkling water or two 12-ounce bottles Mineragua
Instructions
- Pour the lime, lemon and orange juices into the jar of a blender. Add the quartered and seeded lime and lemon, as well as the basil leaves. Puree until completely smooth. Pass through a fine mesh strainer.
- Pour the liquid back into the jar of the blender and add the water and the honey. Puree until completely smooth. Pour into a pitcher, keep in the refrigerator until ready to serve, or pour into glasses filled 3/4 of the way up with ice and top with sparkling water.
Notes
Agua Fresca de Cítricos y Albahaca
Honey Habanero Rice with Peas
Honey Habanero Rice with Peas
Honey Habanero Rice with Peas recipe from Pati’s Mexican Table Season 12, Episode 1 “The Nectar of the Mayan Gods”
Servings: 6 to 8 servings
Ingredients
- 2 garlic cloves skin on
- 1/4 white onion cut in half
- 1 fresh habanero chile
- 1 tablespoon vegetable oil
- 3 cups chicken or vegetable broth homemade or store-bought
- 1 tablespoon honey
- 1 teaspoon kosher or coarse sea salt or to taste
- 2 cups jasmine white rice
- 1 1/2 cup fresh or frozen green peas
- 2 sprigs fresh cilantro
Instructions
- On a preheated comal or skillet, toast the unpeeled garlic cloves, onion and habanero, until they are charred on all sides and softened, about 5 to 6 minutes, flipping as needed. Remove from the heat. Peel the garlic. Stem and seed the habanero. Finely chop the garlic, habanero and onion, set aside.
- Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the chopped roasted garlic, habanero and onion, and cook for a minute. Pour in the broth along with the honey and the salt. Once it comes to a strong boil, add the rice and peas and stir. Once it comes to a rolling boil again, add the cilantro sprigs, placing them to the side. Cover the pan and reduce the heat to the lowest setting.
- Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add a couple tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes. Fluff the rice with a fork and serve.
Notes
Arroz con Miel, Habanero y Chícharos
Yellow Rice
Yellow Rice
From the two main kinds of Yellow rice in Mexican cooking, one has a saffron base and the other an achiote or annatto seeds base. Ironically, although saffron was brought to Mexico by the Spaniards almost five centuries ago and achiote seeds are native to Mexico, it is the saffron based rice which is considered to be the Traditional Yellow Rice in regions like Yucatán.
Servings: 3 to 4 servings
Ingredients
- 1/2 teaspoon saffron threads crumbled, or may substitute achiote seeds
- 2 tablespoons boiling hot water
- 1 cup jasmine white rice
- 2 tablespoons safflower or corn oil
- 1/4 cup chopped white onion
- 1/4 cup chopped tomato
- 1 garlic clove minced or pressed
- 2 cups chicken broth
- 3/4 teaspoon kosher or sea salt more or less to taste
Instructions
- Place saffron threads in a small mixing bowl along with the boiling hot water. Mix and let soak for 10 to 15 minutes.
- Place rice in a bowl, cover with very hot water, and let soak for 5 to 10 minutes. Drain, rinse with cold water, and drain thoroughly.
- Heat the oil in a 3 to 4 quart pan over medium-high heat. (If you are using achiote seeds instead of saffron, just let a teaspoon of them cook in the oil for 2 to 3 minutes before adding the rice.) Once the oil is hot, add the dried rice and saute for 1 to 2 minutes. Incorporate the onion, tomato, and garlic, stir, and continue to cook until the rice changes color to a milky white. It should sound and feel heavier, as if you were moving sand in the pot, about 4 to 5 more minutes.
- Pour in the chicken broth, saffron mix, and salt and stir everything together. When the liquid starts to boil, cover the pot, lower the heat to low and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.
- If the grains don’t seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn the heat off and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.
- Rice can be made ahead of time and reheated later the same day. Before reheating, add 1 tablespoon of water and heat, covered over the lowest heat possible. Once it has cooled down, it can be kept in a closed container in the refrigerator for up to 2 days.
Notes
Arroz Amarillo
Yucatán
Land of the Mayan legacy with a cuisine unlike any other in Mexicon find content related to the state of Yucatán.
One of three states that sit on Mexico’s Yucatán Peninsula, with which it shares its name, Yucatán was once an important region in the ancient Mayan civilization and is home to the famous Chichen Itza ruins. Like much of its culture and history, its cuisine is influenced by the Mayan legacy making it stand out from the other regional cuisines of Mexico. Achiote, citrus, habaneros, and smoke are pillars of Mayan cooking and deeply seeded in the region’s traditional cooking. One of the state’s best known dishes, pibil, was created by the Mayans to preserve meat in the Yucatán’s tropical climate. It is also the place to find some of the best tamales in all of Mexico.
Dive into Yucatán Content →
Thanksgiving Turkey
Thanksgiving Turkey
Thanksgiving Turkey recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Servings: 10 servings
Ingredients
For the marinade:
- 6 tablespoons achiote paste from a bar
- 6 cups bitter orange juice or its substitute
- 6 cups homemade chicken broth or store bought
- 12 cloves garlic charred, broiled or toasted with the skin on, and then peeled
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground allspice
- 2 teaspoons kosher or coarse sea salt or to taste
- 2 teaspoons freshly ground black pepper
For the turkey:
- 1 16- to 18-pound turkey rinsed and patted dry
- 4 whole red onions peeled and sliced
- 8 ripe tomatoes roughly chopped
- 2 to 3 banana leaves (optional)
- 1 brining bag large enough for a turkey (or an extra-large plastic bag)
- Chorizo, Apple and Corn Bread Stuffing
Instructions
To make the marinade:
- In a blender or food processor, working in 2 batches, add the achiote paste, bitter orange juice or its substitute, chicken broth, garlic, oregano, cumin, allspice, salt, and pepper and puree until smooth.
- Slide the turkey, with the breast side down, into the brining bag. Pour the marinade into the bag and massage it into the bird, working it into the cavity and all the crevasses. Place the bag in a mixing bowl or roasting pan and refrigerate for 12 to 48 hours, turning the turkey a couple of times to redistribute the marinade.
To make the turkey:
- Set the oven rack at the lowest position and preheat the oven to 450 degrees Fahrenheit.
- Spread the onions and tomatoes in a large roasting pan. Sit the turkey on the vegetables breast side up. Stuff the main cavity with as much stuffing as it can hold and place the rest in a buttered baking dish. Close the cavity by crossing and tying the legs with butcher’s twine. Tuck the wing tips under the turkey. Pour as much of the remaining marinade over the turkey as will fit halfway up the pan.
- Roast the turkey for 30 minutes. Cover the turkey with layers of banana leaves, if you are using them, and then cover the entire pan with aluminum foil, sealing it as best as you can. The less steam that is able to escape the better.
- Reduce the oven to 350 degrees Fahrenheit. Place turkey back in the oven and roast for 3 1/2 hours, or for at least 12 minutes per pound. Remove from the oven and carefully remove the leaves and/or the foil, being careful as the steam is hot. Return to the oven and roast for 20 more minutes. The turkey should be completely cooked through and nearly falling off the bone.
- Remove turkey from the oven and let it rest for at least 15 to 20 minutes, loosely covered with the aluminum foil.
- Strain all the cooked vegetables and juice into a medium 3-quart saucepan, pressing with the back of the spoon to get as much liquid as possible. Set aside 1 cup for the stuffing. Simmer the remaining sauce for 15 to 20 minutes, until it has reduced by half.
- While the turkey rests, pour the reserved marinade over the stuffing in the baking dish and place it in the oven for 20 minutes, or until it is hot and the top is crisped.
- Carve the turkey and serve with the stuffing.
Notes
Pavo de Acción de Gracias
Chorizo, Apple and Corn Bread Stuffing
Chorizo, Apple and Cornbread Stuffing
Chorizo, Apple and Cornbread Stuffing recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Servings: 10 to 12 servings
Ingredients
- 1 pound Mexican chorizo casings removed, coarsely chopped
- 1 1/2 whole white onions peeled and chopped
- 4 cloves garlic peeled, coarsely chopped
- 4 stalks celery rinsed and sliced
- 2 Granny Smith apples cored and chopped
- 1 cup slivered almonds or chopped pecans
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon kosher or coarse sea salt
- 1 1/2 pounds corn bread cubed (about 8 cups)
- 1 1/2 cups homemade chicken broth or store bought
- 1 cup cooking juices from the Thanksgiving Turkey (or substitute 1 additional cup chicken broth)
Instructions
- Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
- Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
- Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
- Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.
Notes
Relleno de Chorizo, Manzana y Pan de Elote
Sweet Potato and Pecan Puree
Sweet Potato and Pecan Puree
Sweet Potato and Pecan Puree recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Servings: 8 to 10 servings
Ingredients
- 1 cup pecans
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- 1 cup whole milk
- 3 pounds sweet potatoes peeled, cut into 3/4-inch pieces
- 2 tablespoons adobo sauce from chipotles in adobo
- 1/4 teaspoon kosher or coarse sea salt plus more to salt water
- 4 tablespoons unsalted butter
- 1/4 cup Mexican crema
Instructions
- Place pecans, thyme and nutmeg in a small saucepan and cover with the milk. Set over low heat, once it comes to a gentle simmer, turn off heat and cover. Let it sit while the sweet potatoes cook.
- Bring salted water to a rolling boil over high heat in a large pot. Carefully add the sweet potatoes, making sure the water covers them, and reduce heat to medium. Continue cooking at a medium simmer until the sweet potatoes are completely cooked through, soft, and the tip of a paring knife can easily slide through any piece, about 15 to 20 minutes. Drain.
- Place half of the sweet potatoes and half of the pecan and milk mixture in a food processor. Puree until completely smooth, scrape onto a bowl. Repeat with the remaining half of the sweet potatoes and pecan and milk mixture, but this time add the adobo sauce and 1/4 teaspoon salt. Puree until completely smooth and scrape into the same bowl.
- Set the same large pot that the sweet potatoes were cooked in over medium heat. Add the butter, and once it melts and bubbles, add the pureed sweet potatoes. Stirring with a spatula, pour in the crema and cook for a couple minutes more, until completely heated through. Serve.
Notes
Puré de Camote y Nueces
Spicy Brussel Sprouts with Pork Belly and Habanero
Spicy Brussel Sprouts with Pork Belly and Habanero
Spicy Brussel Sprouts with Pork Belly and Habanero recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Servings: 8 servings
Ingredients
For the pork belly:
- 3 cups water plus 1/2 cup for baking
- 1/4 cup kosher or coarse sea salt
- 1/4 cup granulated sugar
- 1 pound pork belly skinless and boneless
- 1/2 cup homemade chicken broth or store bought
For the sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic finely minced
- 1/3 cup soy sauce
- 4 tablespoons sherry vinegar
- 4 tablespoons agave syrup
- 1/3 cup freshly squeezed orange juice
- 1 habanero chile
For the brussel sprouts:
- 4 tablespoons peanut oil
- 2 pounds brussel sprouts trimmed and halved
- Kosher or coarse sea salt to taste
- Freshly ground pepper to taste
- 2 scallions thinly sliced
Instructions
- Place the pork belly in a large sealable plastic bag. Mix 3 cups of the water with the salt and sugar, and pour it into the bag. Seal tightly and let marinate 12 to 24 hours in the refrigerator.
- When ready to cook the pork belly, preheat the oven to 300 degrees Fahrenheit with the rack in the middle of the oven.
- Remove the pork belly from the brine and place in a small baking dish. Add the chicken broth and remaining 1/2 cup of water. Cover tightly with aluminum foil and roast for 2 to 2 1/2 hours until pork belly is fork tender. Remove the aluminum foil, increase heat to 450 and roast for about 20 minutes until the top has crisped and browned and the inner fat has mostly melted. Remove from oven and let cool. Once cool enough to handle, slice into 1-inch pieces.
- To a saucepan set over medium-low heat, add the butter. Once it has melted and is bubbling, add the garlic and cook until fragrant, about 1 minute. Add the soy sauce, sherry vinegar, agave syrup and orange juice, and stir to mix well. Poke a few holes in the habanero with a paring knife and add it to the sauce whole. It will release the flavor of the pepper without making the sauce super spicy. Bring to a simmer and let cook about 8 to 10 minutes until the sauce thickens and coats the back of a spoon.
- In a large cast iron pan set over medium-high heat, heat the peanut oil. Add the brussel sprouts, season with salt and pepper to taste, and cook for about 12-15 minutes until crispy and browned on the outside and tender inside.
- Plate the brussels sprouts on a large platter and top with the pork belly, drizzle with the sauce, and garnish with freshly sliced scallions.
Notes
Coles de Bruselas con Pork Belly y Habanero
Achiote Rubbed Fish
Achiote Rubbed Fish
Achiote Rubbed Fish recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Servings: 6 servings
Ingredients
- 6 red snapper, snook, sea bass, or bronzino fillets deboned (about 6 ounces each)
- 2 dried guajillo chiles stemmed and seeded
- 1/2 cup freshly squeezed orange juice
- 1/2 cup freshly squeezed lime juice
- 2 tablespoons white distilled vinegar
- 4 ounces (or 6 tablespoons) achiote paste
- 9 cloves garlic
- 1/4 cup white onion coarsely chopped
- 5 whole cloves hard stems removed
- 1/4 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon kosher or coarse sea salt divided
- 1 tablespoon vegetable oil
- Warm corn tortillas optional
Instructions
- Place the fish in a large baking dish.
- Toast the guajillo chiles on a pre-heated comal or skillet, set over medium heat, for about 30 seconds per side. Place the toasted chiles in a saucepan, cover with water, and set over medium-high heat. Simmer until chiles rehydrate, soften and plump up, about 10 to 12 minutes.
- In the jar of a blender, add rehydrated guajillos, plus a couple tablespoons from their simmering liquid, as well as the orange juice, lime juice, vinegar, achiote paste, garlic, onion, cloves, allspice, pepper and salt. Purée until completely smooth.
- Pour the marinade over the fish, making sure the fish is completely covered in the marinade on both sides. Cover with plastic wrap and let it marinate in the refrigerator anywhere from 30 minutes to 12 hours.
- When ready to bake, remove from the refrigerator at least 15 minutes ahead of time to bring to room temperature. Preheat oven to 450 degrees Fahrenheit.
- Butter a large baking dish and place the marinated fish, skin side down. Reserve the remaining marinade.
- Bake the fish anywhere from 10 to 15 minutes, depending on the thickness of the fish, until it flakes the fish with a fork. It should be moist and look opaque, but don't let it get dry and overdone.
- While the fish cooks, place a saucepan over medium heat and heat the oil. Once it is hot, pour in the marinade; it will splatter so you may want to use a lid as a shield. Simmer for 8 to 10 minutes, partially covered, stirring often, until the marinade has thickened to a light puree or thick sauce consistency. Serve in a small bowl with a spoon, for your guests to add more sauce to the fish as they eat it, or to spoon over the tacos if making.
Notes
Tikin Xic
Roasted Broccoli & Cauliflower with Queso Cotija Dressing
Roasted Broccoli & Cauliflower with Queso Cotija Dressing
Roasted Broccoli & Cauliflower with Queso Cotija Dressing recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Servings: 5 to 6 servings
Ingredients
For the vegetables:
- 1/2 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed orange juice
- 3 chopped chiles de arbol or 1 generous teaspoon red pepper flakes
- 1/2 cup olive oil plus more for brushing
- 1 teaspoon kosher or coarse sea salt
- 1/4 teaspoon freshly ground black pepper
- 2 pounds broccoli cut into 1/4" vertical slices, including thick part of stem
- 2 pounds cauliflower cut into 1/4" vertical slices, including thick part of stem
For the dressing:
- 1/2 cup crumbled queso cotija
- 2/3 cup Mexican crema
- 1/2 cup vegetable oil
- 2 teaspoons sherry vinegar
- 2 tablespoons water
- 1 clove garlic
- 1/2 teaspoon kosher or coarse sea salt or to taste
Instructions
For the vegetables:
- Preheat oven to 475 degrees Fahrenheit.
- Mix the lime juice, orange juice, olive oil, chile de arbol, 1 teaspoon salt and freshly ground black pepper.
- Brush 2 large baking sheets with olive oil. Place the broccoli and cauliflower on each baking sheet, making sure that it is well spread out and not crowded. Evenly pour the orange juice mixture all over the vegetables.
- Place in the oven and bake for 25 to 30 minutes, flipping once in between, until well roasted and considerably charred. Remove from the oven.
For the dressing:
- In the jar of the blender, combine the queso cotija, Mexican crema, vegetable oil, sherry vinegar, water, garlic, and 1/2 teaspoon salt. Puree until smooth.
- Serve the broccoli and cauliflower in an extended platter and ladle the queso cotija right on top, or let your guests spoon sauce onto their plates and dip their vegetables in the sauce to their liking.
Notes
Brócoli y Coliflor Rostizadas con Aderezo de Queso Cotija
Hard Waffer Rolls
Hard Waffer Rolls
Hard Waffer Rolls recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Servings: 6 to 8 rolls
Ingredients
For the batter:
- 4 eggs plus 2 egg whites
- 2/3 cup granulated sugar
- 3/4 cup canola oil
- 1 cup all-purpose flour
- 1/2 teaspoon kosher or coarse sea salt
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
For the filling:
- 2 cups Edam cheese shredded, optional
- 1 cup chocolate hazelnut spread optional
- Jam of your choice optional
Instructions
- Add all of the batter ingredients to a blender and puree until smooth. Set aside and let rest for 10 minutes, or cover and refrigerate up to 12 hours. Stir before using.
- Heat a 10” crepe pan or flat bottomed non-stick skillet over medium-high heat. Once hot, pour about 1/4 cup of batter and spread out in a circular shape to cover the entire pan. You want to create a very thin layer. Once the bottom begins to become toasted and golden, loosen the edges with a spatula and flip to toast the other side. Continue to flip another 2 times until the batter starts to crisp.
- Add desired filling - chocolate hazelnut spread and Edam cheese are traditional to the Yucatán Peninsula. Roll up into a big and wide roll. As soon as, you remove it from the heat it will begin to crisp up like a wafer cone. Enjoy!
Notes
Marquesitas
Lima Soup
Lima Soup
Lima Soup recipe from Pati's Mexican Table Season 5, Episode 8 “Valladolid: A Day to Explore”
Servings: 6 servings
Ingredients
For the broth:
- 5 cloves garlic unpeeled
- 2 chicken breasts (about 1 1/2 pounds)
- 12 cups water
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 3 bay leaves
- 3 whole cloves
- 2 1/2 teaspoons kosher or coarse sea salt or more to taste
- 1/4 teaspoon freshly ground black pepper
For the sofrito:
- 2 tablespoons vegetable oil plus more for frying tortilla strips
- 1/2 red onion chopped (about 1 cup)
- 1 green or yellow bell pepper stemmed, seeded and chopped
- 1/2 pound ripe tomatoes chopped
- 1/2 teaspoon kosher or coarse sea salt
To serve:
- 6 to 8 Corn tortillas cut into 2"x1/2" strips
- 1 thinly sliced lima (lemon or lime) for garnish
- 2 to 3 limas (lemon or lime) to add right before serving
- 1/2 cup fresh cilantro leaves and upper stems chopped, for garnish
- 1 habanero chile finely chopped (optional)
Instructions
For the broth:
- Place the unpeeled garlic cloves under the broiler, or on a pre-heated comal set over medium heat, and roast or char for 10 minutes, flipping a couple times in between, until completely blackened. Set aside.
- Place chicken breasts in a soup pot and cover with 12 cups water. Add the charred garlic cloves, oregano, thyme, bay leaves, whole cloves, salt and pepper, and bring to a simmer over medium heat. Partially cover with a lid and cook for 40 minutes, until the chicken is completely cooked through yet still tender. Remove from the heat. Remove the chicken breasts and once cool enough to handle, shred into fine pieces. Strain the broth into a large bowl, incorporate the shredded chicken, and reserve.
For the sofrito:
- Rinse and dry the soup pot. Heat the oil over medium-high heat. Once hot, add the onion, bell pepper, tomato and 1/2 teaspoon salt. Cook, stirring often, for about 10 minutes until the vegetables are completely cooked through and practically mashed and mushy.
- Pour the reserved chicken broth and shredded chicken into the pot with the sofrito, bring back to a simmer, and cook partially covered for 8 to 10 minutes, until all the flavors have come together.
- Heat about 1/4" of oil in a deep skillet or casserole and set over medium heat. Once hot, working in batches, flash fry the corn tortilla strips for 10 to 15 seconds until lightly golden, and remove with a slotted spoon or spider. Place on a plate covered with paper towels, drain and lightly season with salt. Alternatively, you spread the tortilla strips on a baking sheet and bake at 275 degrees Fahrenheit for 10 to 15 minutes, flipping once in between.
To serve:
- Ladle the soup into bowls and add a couple very thin slices of lima. Top with tortilla strips, and give everyone a half a lima to squeeze into their soup right before they eat it. Additionally, you may set out chopped cilantro and habanero for everyone to garnish as they please.
Notes
Sopa de Lima
Tomato and Onion Pork Loins
Tomato and Onion Pork Loins
Tomato and Onion Pork Loins recipe from Pati's Mexican Table Season 5, Episode 8 “Valladolid: A Day to Explore”
Servings: 5 to 6 servings
Ingredients
- 3 tablespoons lard or vegetable oil
- 2 pounds pork tenderloin cut into 1/2" chunks, remaining fat left on
- 1 teaspoon kosher or coarse sea salt or more to taste
- 1/4 teaspoon freshly ground black pepper
- 1 cup white onion chopped
- 2 1/2 pounds very ripe tomatoes cored and diced, don't discard juices or seeds
To Serve:
- Toasted corn tortillas
- Refried black beans
- Ripe avocado slices
Instructions
- Heat the lard or vegetable oil in a large casserole set over medium-high heat. Add the pork pieces, sprinkle with salt and pepper, and let the meat cook for a minute or two. Add the onion, stir and let cook for a minute or two. Incorporate the diced tomatoes, mix well, cover and reduce heat to medium low.
- Cook, stirring occasionally, until the meat is completely cooked through and the tomatoes have cooked down into a mushy paste, about an hour to an hour and 10 minutes. Remove the lid, taste for salt and add more if need be, stir, and continue cooking until there is almost no moisture in the casserole.
- To serve, place two toasted corn tortillas on a plate, spoon refried black beans on top and ladle the meat on top of the beans. Place a couple avocado slices on the side.
Notes
Lomitos de Valladolid
Tropical Mint Pineapple Lime Smoothie
Tropical Mint Pineapple Lime Smoothie
Tropical Mint Pineapple Lime Smoothie recipe from Pati's Mexican Table Season 5, Episode 8 "Valladolid: A Day to Explore"
Servings: 6 servings
Ingredients
- 4 to 5 cups fresh pineapple cut into chunks
- 1 lime zested and juiced
- 1/4 cup mint leaves packed, plus extra for garnish
- 1 cup ice
- 1 tablespoon agave syrup (optional)
Instructions
- Add all ingredients to a blender and puree until smooth. Garnish with mint and/or pineapple cubes and serve.
Notes
Licuado de Menta, Piña y Limón
Charred Red Onion Salsa
Charred Red Onion Salsa
Charred Red Onion Salsa recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Servings: 2 cups
Ingredients
- 2 red onions unpeeled
- 3 limes juiced (about 1/4 cup)
- 2 to 3 tablespoons cilantro chopped
- Kosher or coarse sea salt to taste
Instructions
- Preheat grill to high.
- Char onions until skins are blackened and they soften. When cool enough to handle, peel and cut into 1-inch pieces. Place in a bowl and stir to combine with lime juice, cilantro and salt to taste.
Notes
Salsa de Cebollas Encurtidas