Season 5 Yucatan & Campeche

Coco Fish

Coco Fish cocktail
Print Recipe
5 from 2 votes

Coco Fish

Coco Fish recipe from Pati's Mexican Table Season 5, Episode 13 "José Andrés Takes Over"
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, coconut, coconut water, gin, pati's mexican table
Servings: 2 drinks
Author: Pati Jinich

Ingredients

  • 1/4 cup water
  • 1/4 cup sugar
  • About 10 leaves fresh mint coarsely chopped
  • 2 cups coconut water
  • 1/2 cup good quality gin
  • Ice cubes
  • Fresh coconut pulp sliced for garnish

Instructions

  • To make the simple syrup, combine the water and sugar in a small saucepan over low heat. Bring to a simmer and cook, stirring a few times, until sugar has dissolved. Remove from the heat and let cool. 
  • In a couple of glasses, muddle mint with the simple syrup and gin. Add ice, pour coconut water on top, stir, and garnish with the fresh and tender coconut pulp.  

Bacalao Navideño

Bacalao Navideno
Print Recipe
3.8 from 5 votes

Christmas Salted Cod

Christmas Salted Cod recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over"
Prep Time2 d
Cook Time45 mins
Total Time2 d 45 mins
Course: Main Course
Cuisine: Mexican
Keyword: almonds, Bacalao, chiles güeros, Christmas dishes, olives, pati's mexican table, potatoes, salted cod fish
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound dried salted cod
  • 1/2 cup olive oil
  • 1 white onion peeled, halved, thinly sliced
  • 4 cloves garlic finely chopped or pressed
  • 1 1/2 pounds ripe tomatoes chopped, or a 28-ounce can crushed tomatoes
  • 2 red bell peppers roasted, sweated, peeled and diced
  • 1 pound baby potatoes peeled, halved if larger than 1-inch
  • 2 teaspoons white distilled vinegar
  • 1/4 cup fresh Italian parsley chopped
  • 1/3 cup slivered almonds
  • 1/4 cup manzanilla olives stuffed with pimientos thinly sliced
  • 8 to 10 pickled pepperoncini peppers or chiles güeros plus more for serving
  • French baguette to slice and toast

Instructions

  • 48 hours before you wish to make the dish, begin preparing your salt cod for cooking. Place in a bowl, cover with water and place in the refrigerator. The next day drain, rinse and cover with water again. Place it back in the refrigerator for 10 to 12 hours. Drain, rinse and cover with water again. Refrigerate for another 10 to 12 hours, drain and rinse. Shred the fish and it is ready to use.
  • Heat the olive oil in a large casserole over medium heat. Once hot, add the onion and cook for 5 minutes, stirring often, until softened and beginning to brown around the edges. Stir in the garlic and cook until fragrant, about a minute. Stir in the tomatoes and roasted red bell peppers, cover partially and cook, stirring from time to time, for 10 minutes, or until the mixture has thickened and darkened in color. It should look somewhat chunky.
  • Meanwhile, in a separate, medium saucepan, boil the potatoes in salted water for about 10 minutes, until just tender; when you insert the tip of a knife it should go all the way in, but the potatoes should not fall apart. Drain and set aside.
  • Stir the shredded cod into the tomato mixture. Add the vinegar, parsley, almonds and olives, stir together and continue to cook, partially covered for another 10 to 12 minutes, stirring occasionally and scraping the bottom of the pan, until the ingredients are well amalgamated and the sauce has thickened even more.
  • Reduce heat to low, stir in the cooked potatoes and the pickled pepperoncini peppers, cover the casserole and simmer for 5 more minutes. The mixture should be very moist and juicy, but not soupy. No need to add salt. Serve with additional pickled pepperoncini, and if you’d like, white rice on the side.

Notes

Bacalao Navideño

Snapper Ceviche “Veracruz”

ceviche veracruz
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5 from 2 votes

Snapper Ceviche "Veracruz"

Snapper Ceviche "Veracruz" recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over"
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: capers, Ceviche, fish, jalapeno, José Andrés, olives, pati's mexican table, pickled red onions, red snapper, serrano chiles
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 cup kosher salt divided, plus more for seasoning
  • 3/4 pound red snapper filet
  • 4 white pearl onions peeled into petals
  • 2 Roma or plum tomatoes
  • 2/3 cup Spanish manzanilla olives
  • 1/3 cup freshly squeezed lime juice (about 3 large limes)

To garnish:

  • 4 Spanish manzanilla olives sliced into very thin round slivers
  • 28 Pickled Red Onion Slices
  • 28 fresh capers
  • 1 jalapeño or serrano chile sliced very thinly (optional)
  • 20 cilantro leaves
  • 12 nasturtium leaves
  • 12 sorrel leaves
  • 12 watercress leaves
  • Pinch edible flowers such as nasturtium blossom, mustard blossom, marigold petals
  • Pinch ground chile piquín
  • Extra-virgin olive oil and Maldon sea salt to finish

Instructions

  • Cover the bottom of a small rectangular pan with half of the salt. Place fish on top of the salt layer and cover with the remaining salt. Cover pan with plastic wrap and place in refrigerator for one hour.
  • To a pot of heavily salted boiling water, add the onion petals and cook for 20 seconds. Using a wire skimmer or spider, remove the onions, season with salt and submerge them in a bowl of ice water to halt the cooking process and set aside for garnish.
  • Using a sharp knife, slice off the top and bottom of each plum tomato. Locate the fleshy dividing wall of one segment inside the tomato. Slice alongside the dividing wall and open up the flesh of the tomato to expose the seeds. Remove the seeds and their pulp by slicing around the core of the tomato. Keep the seeds and their surrounding gel intact to create tomato seed “hearts” and set the "hearts" aside for garnish. Roughly chop the remaining outer tomato flesh.
  • Drain the 2/3 cup olives and remove pits. Add the chopped outer tomato flesh, the pitted olives, and lime juice to a blender and puree until smooth. Pass the mixture through a fine mesh strainer, then set aside.
  • Remove the fish from the refrigerator and rinse away the excess salt with water. Pat the fish dry with a paper towel. Holding a sharp knife at a 45-degree angle, cut the fish into thin slices.
  • Spoon the olive tomato puree onto serving dishes. With tongs, place snapper slices on top of the dressing. Add olive slivers, pickled onion slices, onion petals, capers, tomato hearts, and (if desired) jalapeño slices. Drizzle on more puree, then garnish with cilantro, nasturtium, sorrel, watercress, and edible blossoms. Finish with ground chile piquín, olive oil, and sea salt. Serve immediately.

Notes

Recipe courtesy José Andrés

Fried Egg Taco with Pine Nut Pipián

fried egg taco
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5 from 1 vote

Fried Egg Taco with Pine Nut Pipián

Fried Egg Taco with Pine Nut Pipián recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over”
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chorizo, fried egg, pickled red onions, Pine Nut Pipián, radish, tacos
Servings: 4 tacos
Author: Pati Jinich

Ingredients

Instructions

  • Prepare the chorizo: With a knife cut the chorizo link on one side, allowing it to split open. Squeeze the meat from the casing. In a pot over medium heat, gently cook the chorizo for 4 to 5 minutes, until cooked through and lightly browned. Set aside.
  • Heat a non-stick pan over medium heat. Add a generous amount of olive oil. Once the pan is hot, gently crack open the egg into the middle of the oil, tilting the pan to allow the yolk to be centered. Cook on medium heat, using a slotted spoon to prevent egg from sticking to the pan. Cover if needed to allow the white to cook through, leaving the yolk runny, about 1 1/2 minutes. Using the slotted spoon, scoop egg out of the frying oil, dab on a towel to allow any excess oil to drain away, and place the fried egg on a plate. Repeat cooking process for each of the four eggs.
  • Cut off a 4-inch piece from the baguette. Slice off the crust and then slice the inner bread into 1/2-inch strips. Toast in a pan with oil.
  • Top each egg taco with slice of toasted bread, radish, cilantro, Pickled Red Onion Slices, Pine Nut Pipián, and chorizo. Serve immediately.

Notes

Recipe courtesy José Andrés

Pine Nut Pipián

Print Recipe
3.5 from 2 votes

Pine Nut Pipián

Pine Nut Pipián recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over”
Prep Time5 mins
Cook Time35 mins
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, José Andrés, pati's mexican table, Pine Nut Pipián, pine nuts, pumpkin seeds, serrano chiles, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 small clove garlic peeled
  • 1/4 bunch cilantro
  • 1/4 pound iceberg lettuce leaves roughly chopped
  • 1/4 cup white onion roughly chopped
  • 1/4 cup serrano chile roughly chopped
  • 1 radish top
  • 3 1/2 teaspoons kosher salt
  • 3 1/2 teaspoons hulled raw pumpkin seeds
  • 1/3 cup pine nuts
  • 2 cups tomatillos husked and chopped
  • 1 1/4 cups water divided
  • 1 tablespoon olive oil

Instructions

  • Combine garlic, cilantro, lettuce, onion, serrano, radish top, salt, pumpkin seeds, pine nuts, and tomatillos in a blender. Add 1/2 cup of the water and blend until as smooth as possible. There might still be some texture to the mixture. Leave contents in blender and set aside.
  • Heat the olive oil over high heat in a wide pan until it is smoking. Then add the contents of the blender and continue to cook over high heat, stirring constantly for five to seven minutes.
  • Add the remaining water to the pan, drop the flame to low, and allow to simmer for half an hour. Season with salt to taste.
  • Optional: If you prefer a very smooth texture, you can return the contents of the pan to the blender, working in batches, and blend until even more smooth.
  • The Pine Nut Pipián can be made ahead of time and keeps for five days in the refrigerator or freezer. After thawing, whisk or blend to restore consistency.

Notes

Recipe courtesy José Andrés

Pickled Red Onion Slices

Print Recipe
4.2 from 5 votes

Pickled Red Onion Slices

Pickled Red Onion Slices recipe from Pati's Mexican Table Season 5, Episode 13 “José Andrés Takes Over”
Prep Time5 mins
Cook Time1 hr
Course: Side Dish
Cuisine: Mexican
Keyword: José Andrés, juniper berries, pati's mexican table, pickled red onions, red wine vinegar
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 red onion sliced into 1-inch matchstick strips
  • 1 cup red wine vinegar
  • 3/4 cup water
  • 1 tablespoon kosher salt
  • 1/2 teaspoon black peppercorns cracked
  • 3 juniper berries

Instructions

  • Place sliced onion strips into a heat-safe bowl and set aside. Mix the vinegar, water, salt, pepper, and juniper berries in a small pot and bring to a boil. Once boiling, pour hot liquid over the sliced onions. Cover the mixture and allow to marinate at room temperature for about one hour.
  • The pickled onions will stay fresh for about one month in the refrigerator and make an excellent topping for tacos or sandwiches.

Notes

Recipe courtesy José Andrés

Dry Rub Skirt Steak

Dry Rub Skirt Steak
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4.67 from 6 votes

Dry Rub Skirt Steak

Dry Rub Skirt Steak recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: adobo, cumin, dry rub, oregano, paprika, pati's mexican table, skirt steak, steak
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 teaspoon dried oregano
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon ground cumin
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 7- to 8-ounce skirt steaks about 1/2-inch thick, at room temperature
  • 2 tablespoons unsalted butter

Instructions

  • In a small bowl, mix all the spices with salt and pepper.
  • Pat the steaks dry and apply the spice rub on both sides. Let steaks sit for a few minutes or up to 2 hours (if more than a half an hour place in the refrigerator).
  • Heat a skillet over high heat. Add the butter and as soon as it melts, add the steaks. Sear for about 4 minutes on one side, and between 2 to 3 minutes on the second side (for medium). Adjust timing to your liking.
  • Let it rest for 3 to 4 minutes before serving.

Notes

Falda de res asada

Overloaded Double Baked Mexican Potatoes

mexican overloaded double baked potatoes
Print Recipe
4.75 from 4 votes

Overloaded Double Baked Mexican Potatoes

Overloaded Double Baked Mexican Potatoes recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Side Dish
Cuisine: American, Mexican
Keyword: bacon, baked potato, chipotles in adobo, mexican crema, Oaxaca cheese, pati's mexican table
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 2 large russett potatoes rinsed and scrubbed
  • 2 teaspoons olive oil
  • 5 thick slices bacon coarsely chopped
  • 3/4 cup Mexican crema
  • 3 tablespoons adobo sauce from chipotles in adobo
  • 2 chipotle chiles in adobo sauce (optional)
  • 1/2 teaspoon kosher or coarse sea salt plus more to season potatoes
  • 1/2 cup Oaxaca cheese grated

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Using a fork, pierce potatoes all around, about 6 to 8 times. Rub potatoes with olive oil, season with salt, and place on a baking sheet. Bake for 1 hour until tender on the inside and crisp on the outside.
  • In a medium skillet set over medium heat, cook the bacon until crisp and lightly browned. Transfer to a paper-towel-lined plate and set aside.
  • In a small bowl, mix the crema with the sauce from chipotles in adobo and minced chiles, if using (I do!). Set aside.
  • Remove the potatoes from the oven. Using a knife, cut each one open lengthwise and carefully push the ends together, causing the center to open. Scoop out a couple spoonfuls of the cooked potato meat from each and transfer to a bowl. Sprinkle with salt and mix well.
  • Inside the scooped potatoes, layer a spoonful of the chipotle crema mixture, a spoonful of grated cheese and a spoonful of the seasoned potato meat. Repeat with the crema, cheese and potato meat. End with a bit of crema and cheese.
  • Raise the oven temperature to 500 degrees, or turn on the broiler. Place the stuffed potatoes back on the baking sheet. Return to the oven for 5 more minutes until the cheese has completely melted and has started to crisp. Remove from the oven, sprinkle with bacon and serve immediately.

Notes

Papas al horno con crema al chipotle y queso derretido

Quick Charred Green Beans

Quick Charred Green Beans
Print Recipe
4.2 from 5 votes

Quick Charred Green Beans

Quick Charred Green Beans recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Prep Time5 mins
Cook Time7 mins
Total Time12 mins
Course: Side Dish
Cuisine: American, Mexican
Keyword: chile piquín, green beans, lemon, pati's mexican table
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 8 ounces green beans ends trimmed
  • 2 lemons one thinly sliced, one halved
  • 2 to 3 tablespoons olive oil
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • Pinch crushed red pepper flakes or ground chile piquín

Instructions

  • Preheat the broiler. Place oven rack 4 to 5 inches from the heat source.
  • Spread the green beans evenly on a baking sheet. Add lemon slices, drizzle with olive oil and salt, and toss well.
  • Broil green beans for 6 to 7 minutes, tossing and flipping once in between. Transfer to a plate, season with the red pepper flakes or chile piquín, and let each guest squeeze on as much of the remaining lemon as they would like.

Notes

Ejotes asados con limón

No Bake Chocolate Pie

No Bake Chocolate Pie
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4.12 from 9 votes

No Bake Chocolate Pie

No Bake Chocolate Pie recipe from Pati's Mexican Table Season 5, Episode 12 “Alan Goes to College”
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: Chocolate, no bake pie, pati's mexican table, Pie, ricotta
Servings: 8 to 10 slices
Author: Pati Jinich

Ingredients

  • 7 ounces chocolate wafer cookies
  • 6 tablespoons unsalted butter
  • Pinch kosher or coarse sea salt
  • 8 ounces semi-sweet chocolate chips
  • 2 cups ricotta cheese
  • 1/4 cup heavy whipping cream

Instructions

  • In a food processor, (or mashing inside a plastic bag with a rolling pin or mug) pulse the chocolate wafers until finely ground, transfer to a mixing bowl.
  • In a small saucepan, melt the butter, then pour it over the ground wafers. Add a pinch of salt and mix with a rubber spatula or wooden spoon. Turn the mixture into to a 9-inch glass pie or baking dish. Press with your hands or a mug, to create a crust that covers the bottom and goes up the sides of the dish. Refrigerate for 20 minutes, or pop it in the freezer for 5 minutes, to form a firm crust.
  • Melt the chocolate in a double boiler. Set aside.
  • In a food processor, pulse the ricotta for a few seconds until fluffed up. Add the melted chocolate and puree for about 45 seconds more, until creamy and thoroughly mixed.
  • Using a whisk or fork, whip 1/4 cup of whipping cream in a large bowl until it thickens. Add the ricotta chocolate mixture to the whipped cream, stir it well to combine.
  • Remove the crust from refrigerator and spread the filling inside. Place it back in the refrigerator for a couple of hours before serving.

Notes

Pay de Chocolate

Thanksgiving Turkey

Achiote Adobo Thanksgiving Turkey
Print Recipe
4.2 from 5 votes

Thanksgiving Turkey

Thanksgiving Turkey recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time12 hrs
Cook Time5 hrs
Total Time17 hrs
Course: Main Course
Cuisine: American, Mexican
Keyword: achiote paste, allspice, banana leaves, bitter orange juice, cumin, oregano, pati's mexican table, Thanksgiving, turkey
Servings: 10 servings
Author: Pati Jinich

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 corn bread stuffing
Print Recipe
4 from 7 votes

Chorizo, Apple and Cornbread Stuffing

Chorizo, Apple and Cornbread Stuffing recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Side Dish
Cuisine: American, Mexican
Keyword: apple, Chorizo, corn bread, Pan de Elote, pati's mexican table, stuffing, Thanksgiving
Servings: 10 to 12 servings
Author: Pati Jinich

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 puree
Print Recipe
4.15 from 7 votes

Sweet Potato and Pecan Puree

Sweet Potato and Pecan Puree recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: American, Mexican
Keyword: chipotles in adobo, mashed potatoes, mexican crema, nutmeg, pati's mexican table, pecans, sweet potato, Thanksgiving
Servings: 8 to 10 servings
Author: Pati Jinich

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
Print Recipe
4.63 from 8 votes

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”
Prep Time12 hrs
Cook Time3 hrs
Total Time15 hrs
Course: Side Dish
Cuisine: American, Mexican
Keyword: brussel sprouts, habanero, pati's mexican table, pork belly, Thanksgiving
Servings: 8 servings
Author: Pati Jinich

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 pairing 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

Pepita and Cilantro Pesto

pepita and cilantro pesto
Print Recipe
5 from 4 votes

Pepita and Cilantro Pesto

Pepita and Cilantro Pesto recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, pati's mexican table, pepitas, pesto, pumpkin seeds
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 cups cilantro leaves
  • 1 cup parsley leaves
  • 1 small clove garlic
  • 1/2 cup raw and hulled pumpkin seeds or pepitas
  • 1 cup olive oil
  • Kosher or coarse sea salt to taste

Instructions

  • In a food processor, add the cilantro, parsley, garlic, and pumpkin seeds. Turn on the processor and pour in the olive oil slowly in a thin stream. Season with salt to taste.

Notes

Pesto de Pepita y Cilantro

Serrano Chile in Lemon and Oil

Serrano Chile in Lemon and Oil

Serranos en Aceite y Limón
1 / 2 cup approx.
Pati Jinich
Course: Sauce
Cuisine: Mexican
Keyword: lemon, olive oil, pati’s mexican table, serrano chiles
Author:Pati Jinich
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Serrano Chile in Lemon and Oil recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”

Ingredients

  • 2 serrano chiles, deveined, seeds removed, and thinly sliced
  • 2 tablespoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon kosher or coarse sea salt

To Prepare

  • In a small bowl, add the chiles, lemon juice, olive oil and salt. Mix together and let marinate for at least 1 hour.

Shrimp Rolls with Pepita and Cilantro Pesto

shrimp rolls with pepita and cilantro pesto recipe
Print Recipe
4.5 from 6 votes

Shrimp Rolls with Pepita and Cilantro Pesto

Shrimp Rolls with Pepita and Cilantro Pesto recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, cilantro, grill recipes, grilling, pati's mexican table, Shrimp
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 teaspoon olive oil plus more for brushing buns
  • 1 small clove garlic finely chopped
  • 1 tablespoon cilantro finely chopped
  • Pinch kosher or coarse sea salt
  • 1 pound shrimp cleaned, deveined, tails removed
  • 2 tablespoons mayonnaise
  • 4 potato hot dog buns
  • 1 ripe avocado peeled and sliced
  • Pepita and Cilantro Pesto as desired
  • Serrano Chile in Lime and Oil as desired

Instructions

  • Preheat the grill to medium high.
  • In a large mixing bowl, add olive oil, garlic, cilantro and a pinch of salt. Mix together and add the shrimp. Toss to coat well and keep refrigerated until ready to grill.
  • Place the shrimp on the grill. You can skewer them so they’re easier to flip. Cook until they’re opaque in color, a few minutes per side. Remove from grill and let cool.
  • In a bowl, toss the grilled shrimp with the mayonnaise. Season with salt and pepper to taste.
  • Brush the insides of the hot dog buns with olive oil and place open faced onto the grill to lightly toast.
  • To the toasted buns, add a few slices of avocado and a good amount of the grilled shrimp with mayonnaise. Top with a drizzle of pepita pesto and a few – or many (depending on how spicy you like it) - drops of serrano chile oil.

Notes

Rollos de Camarón con Pesto de Pepita y Cilantro, recipe courtesy Alisa Romano

Grilled Potato and Radicchio Salad

grilled potato and radicchio salad
Print Recipe
5 from 3 votes

Grilled Potato and Radicchio Salad with Dijon Tarragon Vinaigrette

Grilled Potato and Radicchio Salad with Dijon Tarragon Vinaigrette recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Salad
Cuisine: Mexican
Keyword: grill recipes, grilled salads, grilling, pati's mexican table, potatoes, Radicchio, tarragon, vinaigrette
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 1 shallot minced
  • 1/4 cup white wine vinegar
  • Pinch kosher or coarse sea salt
  • 2 tablespoons fresh tarragon minced
  • 2 tablespoons dijon mustard
  • 1/3 cup olive oil

For the salad:

  • 2 Yukon Gold potatoes washed and cut into 1-inch pieces
  • 3 tablespoons olive oil divided
  • 1/2 teaspoon kosher or coarse sea salt divided
  • 1/2 teaspoon freshly ground black pepper divided
  • 1/2 head radicchio cut into 2 wedges

Instructions

  • Preheat the grill to medium high.

For the vinaigrette:

  • In a medium size bowl, add the minced shallot, vinegar, salt, tarragon and mustard. Add olive oil in thin steady stream whisking as you pour to emulsify. Set it aside.

For the salad:

  • Place the potatoes in a large piece of aluminum foil, drizzle with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Then fold and seal the potatoes, as if creating a large aluminum foil package or envelope. Put it directly on the grill and cook for 30 minutes, flipping it once.
  • In a large bowl, season the radicchio with the remaining 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the radicchio for about 3 minutes per side. Remove from the grill and cut it into 1/2-inch slices.
  • Remove the potatoes from the grill, opening the package carefully as the steam will be piping hot. Transfer to a salad bowl, combine with the cut radicchio and toss with the prepared vinaigrette.

Notes

Ensalada de papa y radicchio con vinagreta de estragón

Grilled Pineapple with Mint and Vanilla Syrup

Print Recipe
5 from 4 votes

Grilled Pineapple with Mint and Vanilla Syrup

Grilled Pineapple with Mint and Vanilla Syrup recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Dessert
Cuisine: Mexican
Keyword: grill recipes, grilling, ice cream, mint, pati's mexican table, pineapple, vanilla
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the vanilla and mint syrup:

  • 1 cup water
  • 1 cup granulated sugar
  • 1 vanilla bean
  • 2 cups fresh mint leaves  plus more for garnish

To serve:

  • 1 ripe pineapple cut into 1-inch slices
  • Canola oil for brushing on the pineapple
  • Vanilla ice cream for topping

Instructions

For the vanilla and mint syrup:

  • To make the mint and vanilla syrup, in a saucepan, add the water and sugar and let boil until sugar is completely dissolved. Remove from the heat.
  • Slice the vanilla bean lengthwise and carefully with a knife, scrape out the seeds. Add the seeds, the bean and mint leaves to the syrup. Let steep for at least a half hour.

To serve:

  • Preheat the grill to medium high.
  • Brush the pineapple slices with a little canola oil and place on the grill for 3 to 4 minutes per side, until the pineapple has grill marks and the juices start to caramelize.
  • Lay the grilled pineapple in a baking dish and pour the syrup over it, making sure to cover all of the slices. You can make this ahead and keep in the refrigerator.
  • To serve, place a slice of pineapple on a plate, add a generous scoop of vanilla ice cream on top. Drizzle on some more of the syrup on top and garnish with a couple of mint leaves.

Notes

Recipe courtesy Alisa Romano

Tikin Xic

Tikin Xic or Achiote Rubbed Fish recipe
Print Recipe
4.2 from 5 votes

Achiote Rubbed Fish

Achiote Rubbed Fish recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, allspice, bitter orange juice, bronzino, corn tortillas, fish, guajillo chiles, pati's mexican table, red snapper, sea bass, snook
Servings: 6 servings
Author: Pati Jinich

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 and Cauliflower with Queso Cotija dressing recipe
Print Recipe
5 from 5 votes

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”
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Keyword: broccoli, cauliflower, chiles de arbol, cotija cheese, mexican crema, pati's mexican table, roasted vegetables, Vegetarian
Servings: 5 to 6 servings
Author: Pati Jinich

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

Brocoli y Coloflor Rostizadas con Aderezo de Cotija

Marquesitas

Hard Waffer Rolls or Marquesitas recipe
Print Recipe
5 from 5 votes

Hard Waffer Rolls

Hard Waffer Rolls recipe from Pati's Mexican Table Season 5, Episode 9 “Isla Mujeres Inspired”
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dessert
Cuisine: Mexican
Keyword: cheese, Chocolate, Crepes, marquesitas, pati's mexican table, Yucatán Peninsula
Servings: 6 to 8 rolls
Author: Pati Jinich

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 or sopa de lima
Print Recipe
4.8 from 5 votes

Lima Soup

Lima Soup recipe from Pati's Mexican Table Season 5, Episode 8  “Valladolid: A Day to Explore”
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Soup
Cuisine: Mexican
Keyword: chicken, cilantro, corn tortillas, habanero, lima, pati's mexican table, sofrito, soup
Servings: 6 servings
Author: Pati Jinich

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

Lomitos de Valladolid

lomitos de valladolid
Print Recipe
4.67 from 6 votes

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”
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, black beans, corn tortillas, onion, pati's mexican table, pork, Tomatoes
Servings: 5 to 6 servings
Author: Pati Jinich

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:

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
Print Recipe
4.2 from 5 votes

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"
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Drinks
Cuisine: Mexican
Keyword: lime, mint, pati's mexican table, pineapple
Servings: 6 servings
Author: Pati Jinich

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 recipe
Print Recipe
5 from 3 votes

Charred Red Onion Salsa

Charred Red Onion Salsa recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: cilantro, pati's mexican table, red onion, Salsa
Servings: 2 cups
Author: Pati Jinich

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

Pok Chuc

yucatecan grilled pork or pok chuk recipe
Print Recipe
5 from 2 votes

Yucatecan Grilled Pork

Yucatecan Grilled Pork recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time2 hrs 10 mins
Cook Time6 mins
Total Time2 hrs 16 mins
Course: Main Course
Cuisine: Mexican
Keyword: bitter orange juice, black beans, chiltomate, corn tortillas, garlic, pati's mexican table, pork
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

To Serve:

Instructions

  • In a blender, combine bitter orange juice, garlic, salt and pepper, and puree until smooth. Place pork in a dish and pour marinade over. Cover and refrigerate for at least 2 hours or up to overnight.
  • Heat a grill to high. Drain pork from marinade and grill until cooked through, about 2 to 3 minutes per side. Serve with a side of Chiltomate, red onion salsa, a wedge of bitter orange or lime, tortillas and black bean puree.

Notes

Pok Chuc, courtesy Kinich Restaurant

Yucatecan Style Lasagna

yucatecan style lasagna recipe
Print Recipe
4.84 from 6 votes

Yucatecan Style Lasagna

Yucatecan Style Lasagna recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, beer, Chorizo, edam cheese, ground beef, Lasagna, orange juice, pasta, pati's mexican table, ricotta, Yucatán Peninsula
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1/4 cup olive oil
  • 1 pound Mexican chorizo casings removed, coarsely chopped
  • 1 pound ground beef
  • 1 large red onion finely chopped
  • 5 cloves garlic finely chopped
  • 1 green bell pepper finely chopped (about 1 cup)
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 4 tablespoons achiote paste
  • 1 tablespoon tomato paste
  • 1 tablespoon dried oregano
  • 1 teaspoon kosher or coarse sea salt
  • 4 cups homemade chicken broth or store bought, divided
  • 1 cup light beer
  • 1 28-ounce can crushed tomatoes
  • 1 pound lasagna noodles
  • 2 cups ricotta cheese
  • 3 cups Edam cheese grated

Instructions

  • Heat oil in a casserole over medium-high heat. Add chorizo and beef and cook for 6 to 7 minutes until it starts to brown. Make room in the middle, add onion, garlic and bell pepper, and cook for 9 to 10 minutes until vegetables have completely softened, juices have all been absorbed, and meat has browned further.
  • Meanwhile, in a blender, puree orange juice, lime juice, achiote paste, tomato paste, oregano, salt and a cup of the chicken broth, until completely smooth.
  • Pour beer into the casserole with the meat and cook for 4 to 5 minutes, until it starts cooking off. Reduce heat to medium and pour in the achiote paste mixture. Stir and cook for 4 to 5 minutes, until sauce is very thick. Add crushed tomatoes and the rest of the chicken broth, mix very well, reduce heat to lowest possible setting and cover. Cook for 20 minutes, uncover, raise heat to medium heat and cook for 10 more minutes, then turn off heat.
  • Place rack in the middle of the oven. Preheat to 375 degrees Fahrenheit.
  • Cook 1 pound of lasagna noodles in salted water with a splash of olive oil until al dente. Drain.
  • Coat the bottom of a 9x13 baking dish with about one cup of meat sauce. Drape pasta sheets, covering bottom of the pan entirely. Cover with about 1/3 of the remaining sauce, then add 1/3 of the ricotta cheese in dollops all spread out. Cover with more draped pasta, repeat with 1/3 of the sauce and 1/3 of the ricotta cheese. Repeat one more time and add the Edam cheese on top.
  • Lightly cover the pan with aluminum foil and place in the oven for 40 minutes. Remove foil and leave in the oven for another 20 minutes, until cheese is completely melted, crisp and browned and lasagna is completely set.

Notes

Lasaña Yucateca

Pepita Brittle

pepita brittle recipe
Print Recipe
4.75 from 4 votes

Pepita Brittle

Pepita Brittle recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Dessert
Cuisine: Mexican
Keyword: pati's mexican table, pepitas, piloncillo, pumpkin seeds, Sweet, Yucatán Peninsula
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 2 cups raw hulled pumpkin seeds or pepitas, lightly toasted
  • 1 tablespoon unsalted butter at room temperature divided
  • 1/2 cup water
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons piloncillo grated or more brown sugar
  • 2 tablespoons corn syrup
  • Vegetable oil to grease the spatula
  • 1/2 teaspoon baking soda
  • Sprinkle of kosher or coarse sea salt optional

Instructions

  • Heat a medium skillet over medium-low heat. Add the pumpkin seeds and let them toast, slightly, until they start making popping sounds and have begun to darken, 3 to 4 minutes. Scrape onto a bowl and let cool.
  • Use 1/2 tablespoon of the butter to grease a 6” x 10” nonstick rimmed baking sheet.
  • In a medium saucepan set over medium-low heat, combine the water, brown sugar, granulated sugar, piloncillo and corn syrup. Stir with a wooden spoon or spatula until the sugars dissolve. After 15 minutes or so, the mixture will have achieved a very thick syrup consistency and will be actively bubbling. Check with a candy thermometer to make sure it reaches 290 degrees Fahrenheit (but no more than 300 degrees), or the sugar is at “punto de bola” or “hard crack” stage, then, turn off the heat.
  • Now you have to move fast: Grease a spatula with vegetable oil. Remove the saucepan from the heat, add the baking soda, the remaining butter, and the pumpkin seeds, and quickly stir as fast as you can. The mixture will be bubbling for a few seconds. Stir well and immediately scrape the mixture onto the buttered baking sheet, as it hardens incredibly fast. Spread evenly with the greased spatula to about 1/4" thickness. Sprinkle salt on top if desired.
  • Let cool for 20 to 25 minutes and break into pieces. If you want to cut the brittle in even square or rectangle shapes, use a moist knife to do so a few minutes after you poured, before it really hardens. Leave it to further cool, dry and harden.
  • The brittle will keep for a month in an air-tight container.

Notes

Palanqueta de Pepita

Avocado Crema

Avocado Crema
Print Recipe
4.41 from 5 votes

Avocado Crema

Avocado Crema recipe from Pati's Mexican Table Season 5, Episode 6 "Ancient Yucatán with my Boys"
Prep Time3 mins
Cook Time5 mins
Total Time8 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, lime, mexican crema, pati's mexican table
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 ripe avocados halved, pitted and meat scooped out
  • 1/2 cup Mexican crema
  • 1 clove garlic
  • 1/4 cup freshly squeezed lime juice
  • 1/2 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Combine the avocado, crema, garlic, lime juice and salt in a blender or food processor and puree until smooth.

Notes

Crema de Aguacate

Pickled Red Onions a la Yucateca

Pickled Red Onions A La Yucateca
Print Recipe
4.5 from 6 votes

Pickled Red Onions a la Yucateca

Pickled Red Onions a la Yucateca recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Keyword: allspice, banana chiles, bitter orange juice, jalapeno, pati's mexican table, pickled, pickled red onions, red onion, Yucatán Peninsula
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 cup bitter orange juice or its substitute
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 large red onion thinly sliced
  • 2 bay leaves
  • 1 banana pepper or jalapeño roasted, broiled, or charred

Instructions

  • Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.
  • Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.
  • Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.

Notes

Cebollas Encurtidas Yucatecas

Fast Track Chicken Pibil Sandwich

Fast Track Chicken Pibil Sandwich
Print Recipe
4.84 from 6 votes

Fast Track Chicken Pibil Sandwich

Fast Track Chicken Pibil Sandwich recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, Avocado, chicken, pati's mexican table, pibil, pickled red onions, Sandwich, Tomatoes, Yucatán Peninsula
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 1/2 pound ripe tomatoes
  • 1/4 red onion outer layer removed
  • 3 cloves garlic unpeeled
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 2 cups homemade chicken broth or store bought, divided
  • 2 tablespoons canola or safflower oil
  • 1/4 cup freshly squeezed grapefruit juice
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup white distilled vinegar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • Freshly ground pepper to taste
  • 2 tablespoons achiote paste chopped (the paste that comes in a bar, not a jar!)
  • 6 cups cooked shredded chicken from homemade broth or rotisserie chicken (may substitute turkey)
  • Soft buns (hamburger or potato buns)
  • Avocado Crema
  • Pickled Red Onions a la Yucateca

Instructions

  • Preheat the broiler. Line a baking sheet or roasting pan with foil. Place the whole tomatoes, onion and unpeeled garlic cloves on the foil and set under the broiler, 3 to 4 inches from the heat. Broil for 4 to 5 minutes, until charred on one side. Flip over and broil for another 4 to 5 minutes, until the skin is blistered and completely charred. The tomatoes should be very soft with the juices beginning to run out. Remove from heat.
  • Once cool enough to handle, quarter the tomatoes and place in a blender jar along with any juices from the baking sheet. Peel the garlic cloves and add to the blender along with the onion, salt and 1 cup of the chicken broth. Puree until completely smooth.
  • Heat the oil over medium heat in a casserole or soup pot until hot but not smoking. Pour in the puree and cover partially, as the sauce will sizzle and jump. Cook, stirring occasionally, for 7 to 8 minutes, or until the sauce thickens and darkens considerably.
  • Meanwhile, combine the grapefruit juice, orange juice, lime juice, vinegar, oregano, cumin, allspice, pepper, chopped achiote paste, and the remaining cup of chicken broth in the blender and puree until completely smooth.
  • Stir the puree into the tomato sauce and bring back to a simmer. Simmer 5 minutes, then add the shredded chicken. Mix together well and continue to cook, uncovered, until the chicken has absorbed most of the sauce, about 5 minutes. The finished dish should be very moist but not wet or soupy.
  • To serve, scoop about 1 cup of the chicken pibil onto the bottom half of a soft bun. Top with avocado crema and a few pickled red onions a la Yucateca. Cover with the top half of the bun to form a sandwich.

Notes

Sandwich de Pollo Pibil Rápido

Carrot and Sweet Potato Oven Fries

carrot and sweet potato oven fries
Print Recipe
4.6 from 5 votes

Carrot and Sweet Potato Oven Fries

Carrot and Sweet Potato Oven Fries recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mexican
Keyword: carrots, chiles de arbol, fries, pati's mexican table, roasted vegetables, sweet potato, Vegetarian, Yucatán Peninsula
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 2 large carrots peeled and cut into 1/4-inch thick coins
  • 1 sweet potato peeled, quartered, and sliced into 1/4-inch thick triangles
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 dried chiles de arbol thinly sliced

Instructions

  • Preheat your oven to 450 degrees Fahrenheit, put the rack in the top third position.
  • Place carrots and sweet potatoes on baking sheet and toss with oil, salt and chiles.
  • Spread into a single layer and roast for 15-20 minutes until crisply and lightly browned, turning vegetables halfway through. Sprinkle with more salt to taste if needed. Serve right away.

Notes

Doraditos de Camote y Zanahoria

Mango Habanero Hot Sauce

mango habanero hot sauce
Print Recipe
4 from 5 votes

Mango Habanero Hot Sauce

Mango Habanero Hot Sauce recipe from Pati's Mexican Table Season 5, Episode 5 "Campeche: Tale of a Pirate City"
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Sauce
Cuisine: Mexican
Keyword: carrots, habanero, hot sauce, mango, pati's mexican table, Salsa
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 carrot cut into 1-inch chunks
  • 1/2 white onion chopped in large pieces
  • 1/2 cup water
  • 3 mangoes cut into 1-inch chunks
  • 1-2 habanero chiles keep whole, stems removed
  • 1/2 cup white distilled vinegar
  • 1 tablespoon agave syrup or honey or sugar
  • 1 teaspoon kosher or coarse sea salt

Instructions

  • Place the carrots, onion and water in a blender and puree. Add the mangoes and puree until smooth. Carefully, adding one at a time, blend in the habaneros for one more minute until smooth.
  • Pour the mixture into a large saucepan, add the vinegar, agave syrup and salt. Bring to a boil, reduce heat to low, cover partially with a lid and simmer until the sauce coats the back of a wooden spoon, about 30 minutes. Stir every 8 to 10 minutes to make sure doesn't stick to the bottom of the pan.
  • Remove from the heat and let cool before serving.

Notes

Salsa Picante de Mango y Habanero

Coconut Shrimp

Coconut Shrimp
Print Recipe
4.34 from 6 votes

Coconut Shrimp

Coconut Shrimp recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: coconut, corn flakes, fried food, pati's mexican table, Shrimp
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 cup unsweetened coconut flakes
  • 1 cup sweetened coconut flakes
  • 1 cup corn flake crumbs
  • 1 teaspoon kosher or coarse sea salt divided
  • Freshly ground pepper to taste
  • 4 large eggs well beaten
  • 1 cup all-purpose flour
  • Vegetable oil for frying
  • 2 pounds extra large shrimp tails on
  • Serve with Mango Habanero Hot Sauce

Instructions

  • On a large plate, combine unsweetened and sweetened coconut flakes with the corn flake crumbs and ½ teaspoon salt and freshly ground black pepper. Set aside.
  • Crack the eggs into a mixing bowl and beat them well with a whisk or fork along with the remaining ½ teaspoon salt. Set aside.
  • Pour the all-purpose flour onto another large plate and set aside.
  • Add enough oil to a large frying pan or casserole to get about 3/4-inch height. Set over medium heat.
  • One by one, dredge the shrimp in the flour so they are completely covered and shake off the excess. Then, dip them completely in the beaten egg mixture. Immediately coat them with the coconut mix, but do so gently so the coconut won’t fall off: place each egg coated shrimp on the plate and with your hands add some of the coconut mix on top, pressing lightly so they are completely covered. Don’t shake them off at this point. Set them aside on a plate or board.
  • Once you are done coating the shrimp, check your oil. If you have a thermometer, it should be around 350 degrees Fahrenheit. You may raise the temperature to medium-high if it isn’t still there. Another way to test is to dip in the tip of a shrimp, the oil should actively and happily bubble all around it.
  • Fry the shrimp in batches, without overcrowding the pan, until they are cooked through, crisp and golden brown, about 1 to 2 minutes per side. Flip them using rubber tip tongs from the tail, so you don’t break the beautiful coconut coating. Don’t over cook them either! Place them on a drying rack or platter covered with paper towel, and serve.

Notes

Camarones al Coco

To-Die-For Ceviche

To Die For Ceviche
Print Recipe
4.6 from 5 votes

To-Die-For Ceviche

To-Die-For Ceviche recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, cacao nibs, Ceviche, flounder, grouper, jalapeno, mango, pati's mexican table, red snapper, rock fish, tomatillos, trout
Servings: 2 to 4 servings
Author: Pati Jinich

Ingredients

  • 3/4 cup freshly squeezed lime juice
  • 3/4 cup freshly squeezed orange juice
  • 1/4 cup olive oil
  • 2 jalapeño chiles stemmed and coarsely chopped, seeding optional
  • 1/2 cup celery sliced
  • 1/2 cup red onion halved and thinly sliced, divided
  • 1/2 cup cilantro leaves and upper stems chopped, divided
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1 pound red snapper filet cut into about 1/2-inch dice (may substitute another mild flavored fish like grouper, trout, flounder, sole or rock fish)
  • 1 cup (about 1 large) ripe mango diced
  • 1 cup (about 1 large) ripe avocado diced
  • 1/3 cup (about 2) tomatillos husked, scrubbed, and diced
  • 2 tablespoons cacao nibs optional
  • Tortilla chips or tostadas

Instructions

  • Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.
  • Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
  • When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

Notes

Ceviche Que Te Mueres

Pescado en Salsa Verde

fish in green sauce recipe
Print Recipe
5 from 2 votes

Fish in Green Sauce

Fish in Green Sauce recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: bitter orange juice, cilantro, fish, fish broth, green sauce, pati's mexican table, snook
Servings: 2 servings
Author: Pati Jinich

Ingredients

For the Fish:

  • 1/4 cup cilantro leaves
  • 1/4 cup water
  • 1/4 cup freshly squeezed lime juice
  • 3 cloves garlic
  • 1 teaspoon kosher or coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 8-ounce snook filets skins removed
  • 2 tablespoons olive oil

For the Sauce:

Instructions

  • In a blender, puree cilantro, water, lime juice, garlic, salt and pepper until smooth. Place fish on a rimmed plate and pour marinade over, turning to coat. Let sit 5 minutes.
  • To prepare the sauce, in a blender, puree olive oil, bitter orange juice, cilantro, parsley, chives, salt and a pinch of pepper until smooth. Pour into a small saucepan and place over medium-high heat. When sauce starts to boil, add broth and season to taste with salt and pepper.
  • Heat oil in a skillet over medium high heat. Sear fish filets until golden and cooked through, about 2-3 minutes per side. Transfer to plates and spoon over warm green sauce to serve.

Notes

Pescado en Salsa Verde, courtesy La Pigua

Radish Pico

radish pico
Print Recipe
5 from 4 votes

Radish Pico

Radish Pico  recipe from Pati's Mexican Table Season 5, Episode 4 "Sunday Family Food"
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: jalapeno, lime, pati's mexican table, Pico de Gallo, radish, serrano chiles
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 10 to 12 radishes cut into matchsticks (about 2 cups)
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Chopped fresh cilantro (optional)
  • Finely chopped jalapeño or serrano (optional)

Instructions

  • Mix all the ingredients in a bowl. Let sit for at least 5 minutes and serve.

Notes

Pico de Rábanos

Pork Tenderloin Enchiladas

pork tenderloin enchiladas
Print Recipe
4.84 from 6 votes

Pork Tenderloin Enchiladas with Mole Verde

Pork Tenderloin Enchiladas with Mole Verde recipe from Pati's Mexican Table Season 5, Episode 4 “Sunday Family Food”
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, Enchilada, jalapeno, mole verde, pati's mexican table, pepitas, pork, pumpkin seeds, serrano chiles, tomatillos
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the Pork Tenderloin:

  • 2 pounds pork tenderloin either 1 large or 2 smaller tenderloins
  • 5 garlic cloves minced or pressed
  • 3 tablespoons finely chopped fresh sage or 1 tablespoon dried
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 6 tablespoons olive oil divided

For the Mole Verde:

  • 1 pound tomatillos husked, scrubbed and rinsed
  • 2 garlic cloves peeled
  • 2 serrano or jalapeño chiles or to taste
  • 3/4 cup raw hulled pumpkin seeds
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 cup coarsely chopped white onion
  • 3 romaine lettuce leaves rinsed, dried and torn into pieces
  • 1 1/2 cups cilantro leaves and upper part of stems
  • 1 cup parsley leaves and upper part of stems
  • 2 tablespoons canola or safflower oil
  • 1 1/2 cups meat juices from cooked tenderloin or substitute chicken broth or water

To Assemble and Serve:

Instructions

To prepare the tenderloin:

  • Preheat the oven to 375 degrees Fahrenheit.
  • Using a sharp knife, make an approximately 1/4-inch deep slit down the length of the tenderloin(s), from one end to the other.
  • In a small bowl, mix the garlic with the sage, salt, pepper and 4 tablespoons of the olive oil. And spread this seasoning paste all over the meat, including inside of the slit.
  • Tie the meat with kitchen twine, or if you have two smaller pork tenderloin pieces, tie them together one on top of the other. To tie, cut a long string of kitchen twine and wrap it around the meat at one end, about 1-inch from the end. Tie a knot leaving two long ends, and with the remaining string, criss-cross over and around the meat down the length of the meat. Wrap around one more time at the other end and tie another knot. (Though no marinating time is necessary, you may cover and refrigerate for up to 24 hours in advance.)
  • Heat a large, ovenproof casserole or a deep, 12-inch skillet over medium-high heat. Add the remaining 2 tablespoons of olive oil. Once hot, add the tenderloin and brown on all sides, about 6 minutes total.
  • If you used a skillet to brown the meat, transfer it to an ovenproof casserole or baking dish. Add 3 cups of water and place in the oven. Roast for 30 minutes, or until the meat is cooked through and the internal temperature reads 150 to 160 degrees Fahrenheit. Remove from the oven.
  • When cool enough to handle, place the meat on a chopping board and cover with aluminum foil to keep warm. Pour the meat juices into a measuring cup and set aside.

To make the mole verde:

  • Place the tomatillos, garlic and chiles in a medium saucepan, cover with water and bring to a simmer over medium-high heat. Simmer for 10 to 12 minutes, until the ingredients are completely cooked through and soft, and the color of the tomatillos has changed from light or bright green to olive.
  • Meanwhile, heat a small skillet over medium-low heat. Add the pumpkin seeds and toast, stirring often, until you hear popping sounds, like popcorn, and they begin to brown lightly, about 3 to 4 minutes. Take care not to burn them. Immediately transfer to a bowl or plate and set aside.
  • Drain the tomatillos, garlic and chiles and place in a blender (add only one chile at first). Add the salt and puree until smooth. Then add the toasted pumpkin seeds, onion, lettuce, cilantro and parsley to the blender and puree until completely smooth. Taste and blend in the second chile if desired.
  • Heat the canola or safflower oil in a casserole or heavy soup pot over medium heat. When the oil is hot, add the puree and stir well, being careful as this sauce really likes to jump around; use your lid as a shield. Stir in 1 1/2 cups of the meat juices (or broth or water) and bring to a simmer, cover partially and simmer for 15 to 20 minutes. Stir every 4 to 5 minutes, to prevent the sauce from sticking to the bottom.
  • If the sauce appears to be cooking too fast and sticking, reduce the heat to low and continue to simmer until very thick. It should coat the back of a wooden spoon heavily. Taste and adjust salt. Turn off heat and keep covered.

To assemble the enchiladas:

  • Slice and dice, or coarsely chop, the cooked pork tenderloin. If the meat is cold, you may place it back in the casserole after you dice it with any remaining meat juices and heat through over low heat.
  • Prepare the tortillas for the enchiladas, either heating them on an already heated comal or skillet set over medium heat, or “passing" them through hot oil.
  • If necessary, reheat the mole verde. One by one, dip a tortilla into the mole verde and place on a plate or chopping board. Place about 1/4 cup of diced meat in the middle and roll into a chubby enchilada. Then place it seam side down on a serving platter. Continue with the rest of the tortillas. Pour the remaining mole verde on top. Garnish with the radish pico and serve.

Notes

Enchiladas de Lomito de Cerdo con Mole Verde

White Beans with Roasted Cherry Tomatoes

white beans with roasted cherry tomatoes
Print Recipe
4.67 from 6 votes

White Beans with Roasted Cherry Tomatoes

White Beans with Roasted Cherry Tomatoes recipe from Pati's Mexican Table Season 5, Episode 4 “Sunday Family Food”
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Salad
Cuisine: Mexican
Keyword: beans, bitter orange juice, canellini beans, Chorizo, cilantro, pati's mexican table, red onion, Tomatoes, xcatic chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pints cherry tomatoes
  • 4 tablespoons olive oil divided
  • Kosher or coarse sea salt to taste
  • 2 cups cooked canellini beans
  • 1/2 red onion peeled and sliced into thin strips
  • 2 fresh xcatic chiles (or blond or banana chiles) charred or roasted, seeded and cut into thin strips
  • 1/4 pound Longaniza chorizo (or Mexican chorizo) casings removed
  • 1/2 cup bitter orange juice or its substitute
  • 1/2 cup chopped cilantro

Instructions

  • Preheat oven to broil. In a small roasting dish, toss to combine tomatoes, 2 tablespoons olive oil and a pinch of salt. Broil until tomatoes are charred and softened but still hold their shape, about 10 minutes. Transfer tomatoes to a large bowl and fold in beans, onions and chiles.
  • Heat the remaining 2 tablespoons olive oil in a small sauté pan over medium heat and cook the chorizo until crisp and browned, about 5 to 6 minutes. Add to bowl with bean mixture and gently fold to combine. Finish with bitter orange juice, cilantro and salt to taste.

Notes

Alubias con Jitomatitos Asados, Courtesy Chef Roberto Solis


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