Season 7 Baja

Chorizo Stuffed Pork Roast with Three Chiles Adobo

Chorizo Stuffed Pork Roast
Print Recipe
4.5 from 6 votes

Chorizo Stuffed Pork Roast with Three Chiles Adobo

Chorizo Stuffed Pork Roast with Three Chiles Adobo from Pati's Mexican Table, Season 7, Episode 1 "Tijuana’s Culinary Revolution"
Prep Time45 mins
Cook Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: adobo, apple, Chorizo, pati's mexican table, pork, roast
Servings: 6 Servings
Author: Pati Jinich

Ingredients

For the marinade:

  • 2 pasilla chiles stemmed and seeded
  • 2 ancho chiles stemmed and seeded
  • 2 guajillo chiles stemmed and seeded
  • 1 garlic clove
  • 1 ripe tomato
  • 2 tablespoons white distilled vinegar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt or to taste
  • freshly ground black pepper
  • 3 pounds boneless pork loin butterflied to ¼” thickness

For the filling:

  • 1 tablespoon vegetable oil
  • 1/2 pound Mexican chorizo casings removed, chopped
  • 3 ounces bacon slices coarsely chopped
  • 1/2 cup chopped white onion
  • 1/2 cup chopped celery
  • 1 Granny Smith or a tart green apple, peeled and diced
  • 1 ripe plantain peeled and diced
  • 1/3 cup slivered almonds
  • 1/2 teaspoon kosher or sea salt

Instructions

For the marinade:

  • Place the pasilla, ancho and guajillo chiles along with the garlic and tomato in a saucepan. Cover with water, set over medium-high heat, bring to a boil and simmer for 10 minutes, or until the chiles are rehydrated and the tomato is cooked and mushy.
  • Using tongs or a slotted spoon, place the cooked vegetables into the jar of a blender, and add 1 cup of their simmering liquid along with the white distilled vinegar, cumin, allspice, oregano, salt and pepper. Puree until completely smooth.
  • You can ask the butcher to butterfly the pork loin at ¼” thickness, or you can do it yourself: Using a sharp knife, make a 1/4" deep horizontal cut into the center of the loin, then pull the cut piece back without detaching and continue making 1/4" cuts as if rolling out a fruit roll or plastic wrap. Place the loin between two large pieces of plastic wrap or wax paper and pound to even out the thickness of the meat, as well as tenderize a bit. If the butterflied meat is way too big, cut in half, so that you have two pieces of about 10”x5”.
  • Pour about half of the marinade into the bottom of a large baking dish. Place the butterflied loin in the dish so that the bottom of the meat gets covered in marinade. Pour the rest of the marinade on top of the loin and spread to cover.
  • Set a rack in the middle of the oven and preheat to 325 degrees Fahrenheit.

For the filling:

  • Heat the oil in a large skillet over medium-high heat. When hot, cook the chorizo for 3 to 4 minutes. Once the chorizo starts rendering its fat and browning a bit, add the bacon and cook for 2 to 3 minutes, until it begins to brown. Add the onion, celery, apple and plantain, and cook until softened and cooked through, about 6 to 7 minutes. Add the almonds and salt, stir and remove from heat.
  • Scrape the filling onto the butterflied loin - if you have two pieces, divide it among both pieces. Spread all over, leaving about an inch around the edge so the filling doesn’t escape as you roll up the loin. Gently roll up the loin, without trying to pack or squeeze as you do - just try to contain the filling within the loin.
  • Place the rolled loin on a chopping board, and using butcher’s twine, roast tie the loin at intervals of about 1” from top to bottom. Return it to the the baking dish with the marinade, cover with aluminum foil and roast for 50 minutes. Raise heat to 400, remove the baking dish from oven, carefully take off the foil, and place back in the oven uncovered. Roast for another 25 to 30 minutes, until the meat has reached an internal temperature of at least 145 degrees and the top has beautifully browned. Remove from the oven, cover loosely with aluminum foil, and let it sit for at least 10 minutes before cutting off the twine and slicing.
  • To serve, slice and place on a platter, then pour the remaining marinade from the baking dish on top.

Notes

Lomo Relleno a los Tres Chiles

Governor Shrimp Tacos

Governor Shrimp Tacos
Print Recipe
4.6 from 5 votes

Governor Shrimp Tacos

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

Ingredients

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

Instructions

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

Video

Notes

Tacos Gobernador de Camarón

Salsa Macha

Salsa Macha
Print Recipe
4.86 from 7 votes

Salsa Macha

Salsa Macha recipe from Pati's Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"
Prep Time10 mins
Cook Time2 mins
Total Time12 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mexican
Keyword: Chipotle, Macha, Mexican, Peanuts, Salsa, Sesame Seed, Veracruz
Servings: 3 cups approximately
Author: Pati Jinich

Ingredients

  • 1 1/2 cups olive oil
  • 1/2 cup raw unsalted peanuts
  • 4 garlic cloves
  • 2 tablespoons sesame seeds
  • 2 ounces dried chipotle chiles stemmed and seeded, about 1 1/2 to 2 cups
  • 1 teaspoon kosher or sea salt or to taste
  • 1 tablespoon brown sugar or to taste
  • 3 tablespoons white distilled vinegar

Instructions

  • Heat the oil over medium heat in a 12” skillet or a large casserole, until hot but not smoking. Add the peanuts and garlic cloves. Stir and fry for about 30 seconds, just until they begin to color. Be on the lookout, as peanuts can be deceiving and not reveal how brown they are getting until it is too late. Add the sesame seeds and the stemmed and seeded chiles, stir and continue to fry for a minute, until the chiles are lightly toasted. Remove from the heat.
  • Transfer the contents of the pan, including all of the oil, to a food processor or blender. Add the salt, sugar and vinegar, and process or blend until smooth. Pour into a container, let cool, and refrigerate if the salsa will not be used that day.

Notes

Chipotle, Peanut and Sesame Seed Salsa

Mexican-Style Rice Pudding

Mexican-Style Rice Pudding
Print Recipe
4.15 from 7 votes

Mexican-Style Rice Pudding

Mexican-Style Rice Pudding from Pati’s Mexican Table, Season 7, Episode 3 "Ensenada’s Epic Seafood"
Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Course: Dessert
Cuisine: Mexican
Keyword: cinnamon, pati's mexican table, rice pudding
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

  • 1 cup Mahatma® Rice white rice
  • 2 cups water
  • 4 cups milk
  • 1/2 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Full rind of an orange
  • 1 cinnamon stick about 2” long
  • 1/4 teaspoon kosher or sea salt
  • 3 tablespoons sugar or more to taste
  • 1/4 cup raisins optional
  • Fresh fruit such as berries optional
  • Whipped cream optional
  • Ground cinnamon to taste to sprinkle on the end optional
  • Chocolate syrup optional

Instructions

  • Place the rice in a thick saucepan, cover with the water and place over medium heat. Once it comes to a boil, simmer for 5 minutes. Incorporate the milk, the sweetened condensed milk, vanilla extract, rind of an orange, cinnamon stick, salt and sugar.
  • As soon as it starts simmering, reduce the heat to low. Once the rice is cooked through and soft, anywhere from 35 to 40 minutes, turn off the heat. If you wish to add raisins, do so at this point.
  • There should still be a considerable amount of liquid in the pot. Once the rice cools down, it will puff up and the liquid will be further absorbed.
  • You can serve the arroz con leche with fresh fruits such as berries, whipped cream, sprinkled ground cinnamon, or for a more over the top concoction, with chocolate syrup!

Notes

Arroz con Leche

Tortas Ahogadas

Tortas Ahogadas
Print Recipe
3.67 from 6 votes

Tortas Ahogadas

Tortas Ahogadas, or drowned tortas, recipe from Pati's Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"
Prep Time25 mins
Cook Time20 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: Ahogadas, Carnitas, Mexican, Salsa, Sandwich, Tomato, Torta
Servings: 8 to 10 Servings
Author: Pati Jinich

Ingredients

To make the tomato salsa:

  • 1 1/2 pounds ripe Roma tomatoes coarsely chopped
  • 1 garlic clove
  • 1/4 cup chopped white onion
  • 1/2 teaspoon dried marjoram
  • 1 teaspoon dried oregano
  • 2 whole cloves
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 2 cups chicken broth or water more or less to taste

To make the spicy salsa:

  • 5 to 8 chiles de arbol stemmed, more or less to taste
  • 1 pound ripe Roma tomatoes
  • 3 garlic cloves
  • 1/2 cup coarsely chopped white onion
  • 2 tablespoons white distilled vinegar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1 tablespoon vegetable oil

To assemble:

Instructions

To make the tomato salsa:

  • Place all the tomatoes, garlic, onion, marjoram, oregano, cloves, salt, and pepper into the jar of a blender and puree until completely smooth.
  • Heat the oil in a saucepan over medium heat. Once very hot, but not smoking, pour in the tomato sauce. Cover partially with a lid and cook for 5 minutes, until the sauce thickens and seasons. Add the chicken broth, stir, and cook a couple minutes more. Turn off the heat and set aside.

To make the spicy salsa:

  • Heat a comal or skillet over medium heat. Once hot, add the chiles de arbol, and toast for about 1 minute, flipping them around as they do. Remove and set aside.
  • Place the tomatoes and garlic in a saucepan, cover with water, and place over medium-high heat. Simmer for about 10 minutes, until the tomatoes are cooked and mushy. Using a slotted spoon or tongs, transfer the tomatoes and garlic to the jar of a blender, along with a cup of their cooking liquid, the toasted chiles de arbol (you can add gradually if you choose), onion, vinegar, cumin and salt. Puree until completely smooth. Taste for vinegar, salt and heat, and adjust accordingly.
  • Heat the oil in saucepan over medium heat. Once hot, add the pureed sauce, partially cover, and cook for 2 to 3 minutes, until thickened, darkened and seasoned.

To assemble the tortas ahogadas:

  • Have the warm carnitas shredded, the bread lightly toasted and the salsas heated.Slice the birotes to create a pocket for the filling, without cutting all the way through. One at a time, with the opening towards the ceiling, tuck in copious amounts of carnitas. Cut in half, place in a soup bowl or deep plate that can withhold sauces. Pour the tomato sauce on top first, and then ladle on as much spicy sauce as each guest desires.

Notes

Drowned Tortas

Border Pintos

Border Pintos
Print Recipe
4.72 from 7 votes

Border Pintos

Border Pintos from Pati’s Mexican Table Season 7,  Episode 4 "Baja Breakfast"
Prep Time1 hr
Cook Time20 mins
Total Time1 hr 20 mins
Course: Breakfast, Side Dish
Cuisine: Mexican
Keyword: Chorizo, pati's mexican table, pinto beans
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

  • 1 pound pinto beans rinsed
  • 1/2 white onion
  • 2 teaspoons kosher or sea salt or to taste
  • 2 tablespoons vegetable oil
  • 1/2 pound Mexican chorizo casings removed, chopped
  • 1/2 pound thick sliced bacon chopped
  • 1 ripe Roma tomato cored and diced
  • 2 to 3 poblano chiles charred, sweated, skin removed, cut into strips
  • 1 cup queso fresco crumbled, for garnish

Instructions

To cook the pintos:

  • Place rinsed pintos in a large pot, cover with 3 liters of water, drop in the onion half and bring to a boil over medium-high heat. Reduce heat to medium and keep at a constant simmer, covering partially with a lid, for an hour. Check the beans from time to time to make sure they are not drying out. If they are, add a couple cups of hot water. Once they are cooked and soft, and should be very soupy, add the salt, remove the onion, stir and set aside.

Note:

  • You may substitute for 2 15-ounce cans of already cooked pintos. Heat with 2 cups water, season with salt to taste and set aside.

To make the Border Pintos:

  • Heat the oil in an extended skillet or casserole over medium-high heat. Once hot, add the chorizo and cook for 4 to 5 minutes, stirring occasionally, until it has started to brown and has rendered its fat. Add the bacon, stir and cook for 3 to 4 minutes, until it begins to brown. Add the tomato and poblanos, stir and cook for a couple minutes. Incorporate the cooked pintos and all their cooking broth, let them come to a simmer, then reduce to medium heat and cook for 7 to 8 minutes. Until the beans are nicely seasoned, all the flavors have come together, and you see some lovely puddles of red fat over the top. Turn off heat. Crumble the queso fresco over the top before serving.

Notes

Frijoles Fronterizos

Dance with your Wife Guajillo Migas

Dance with your Wife Guajillo Migas
Print Recipe
4.67 from 6 votes

Dance with your Wife Guajillo Migas

Dance with your Wife Guajillo Migas recipe from Pati's Mexican Table Season 7, Episode 4 "Baja Breakfast"
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast
Cuisine: Mexican
Keyword: Avocado, Brunch, Eggs, Guajillo, Mexican, Migas, Tomato
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

For the tortilla chips:

  • 12 Corn Tortillas cut into rectangles or bite size pieces
  • Vegetable oil for frying
  • Kosher or sea salt to season the chips

For the guajillo salsa:

  • 3 guajillo chiles stemmed and seeded
  • 2 garlic cloves
  • 3/4 pound (or 12 ounces) ripe Roma tomatoes
  • 1 1/2 cups chopped cilantro leaves and upper part of the stems
  • 1 teaspoon kosher or sea salt

For the migas:

  • 5 large eggs lightly beaten
  • 3 scallions white and light green parts thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1 ripe avocado pitted and sliced

Instructions

To make the tortilla chips:

  • Heat enough oil to reach 1” in a heavy bottomed skillet or casserole, set over medium heat, for at least 5 minutes. Test the oil with a tortilla piece, once the oil is actively bubbling around the tortilla, it is ready. Add a batch of the cut tortillas without overcrowding the pan; they shouldn’t be on top of each other. Fry for 2 to 3 minutes, until they crisp up and achieve a golden color (don’t let them brown or they will burn). Remove with a slotted spoon or spider and place on a plate covered with paper towels to drain. Immediately sprinkle on salt to taste and continue with the rest of the tortilla pieces in batches until done. Reserve the frying oil.

To make the guajillo salsa:

  • Place the chiles, garlic and tomatoes in a saucepan, cover with water and set over medium-high heat. Simmer for 10 minutes, until the tomatoes are cooked and mushy, and the chiles are rehydrated. Place the cooked chiles, garlic and tomatoes into the jar of a blender, along with ½ cup of their cooking liquid, the cilantro, and salt, and puree until completely smooth.

To make the migas:

  • In an extended skillet or casserole, heat 1 tablespoon of the oil from frying the tortilla pieces and set over medium heat. Once hot, add all the tortilla chips and let them reheat for a minute or two. Pour in the beaten eggs, and once they begin to set, add the guajillo salsa. Gently begin to fold until everything is covered with the salsa, and the eggs are cooked, just a couple minutes. Remove from the heat, top with scallions, cilantro and avocado. Serve.

Notes

Baila con tu Mujer

Dulce de Leche Ricotta Pancakes

Dulce de Leche Caramel Ricotta Pancakes
Print Recipe
3.34 from 6 votes

Dulce de Leche Ricotta Pancakes

Dulce de Leche Ricotta Pancakes from Pati’s Mexican Table Season 7, Episode 4 "Baja Breakfast"
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Breakfast
Cuisine: American, Mexican
Keyword: Cajeta, Caramel, Dulce de Leche, pancakes, pati's mexican table, ricotta
Servings: 10 to 12 small pancakes
Author: Pati Jinich

Ingredients

  • 1 cup ricotta or requesón cheese
  • 1 cup Dulce de Leche or Cajeta
  • 3 eggs
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • Butter or vegetable oil to cook pancakes
  • confectioners' sugar
  • Fruit of your choice such as berries, mango or bananas

Instructions

  • In a medium bowl, mix the ricotta cheese, Dulce de Leche and eggs until smooth. Add the flour, baking powder, baking soda and salt, mix well until completely incorporated. Lastly, add the lime juice and zest, mix again.
  • Preheat a large nonstick skillet or griddle over medium-low heat for at least 5 minutes. Once hot, add enough butter or oil to cover surface. Ladle ¼ cup pancake batter per pancake, cook for 2 to 3 minutes on the first side, flip and cook for 1 to 2 minutes on the second side. Serve sprinkled with confectioners’ sugar and fruit of your choice.

Notes

Pancakes de Ricotta con Dulce de Leche

Bananas and Raspberries in Lime Syrup

Bananas and Raspberries in Lime Syrup
Print Recipe
4.6 from 5 votes

Bananas and Raspberries in Lime Syrup

Bananas and Raspberries in Lime Syrup from Pati’s Mexican Table Season 7, Episode 4 "Baja Breakfast"
Prep Time5 mins
Total Time5 mins
Course: Breakfast
Cuisine: American, Mexican
Keyword: banana, fruit, lime, pati's mexican table, raspberries
Servings: 4 Servings
Author: Pati Jinich

Ingredients

  • 2 bananas peeled, sliced
  • 1 cup raspberries
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon grated piloncillo or brown sugar or to taste
  • 1 tablespoons fresh mint torn

Instructions

  • Add banana and raspberries to a medium bowl. Sprinkle in the lime juice, lime zest, and piloncillo over the fruit and toss until coated. Sprinkle with fresh mint.

Notes

Plátano y Frambuesas con Jarabe de Limón

Arugula Avocado Salad with Date and Walnut Vinaigrette

Arugula Avocado Salad with Date and Walnut Vinaigrette
Print Recipe
4.8 from 5 votes

Arugula Avocado Salad with Date and Walnut Vinaigrette

Arugula Avocado Salad with Date and Walnut Vinaigrette from Pati's Mexican Table, Season 7,  Episode 5 "Mexican Wine Country"
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, date, pati's mexican table, salad, walnut
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 1/2 cup olive oil
  • 1/4 cup vegetable oil
  • 6 unpeeled garlic cloves
  • 2 to 3 chiles de arbol stemmed
  • 1 copious spoonful fresh oregano leaves or from 2 to 3 sprigs of oregano
  • 1/3 cup sherry vinegar
  • 1/4 teaspoon dijon mustard
  • 1 teaspoon kosher or sea salt
  • 4 to 6 medjool dates pitted and finely chopped
  • 2/3 cup walnuts
  • 5 to 6 ounces baby arugula
  • 1 to 2 ripe avocados halved, pitted, diced
  • 1/2 cup crumbled queso fresco

Instructions

  • Heat the olive oil and vegetable oil in a small saucepan set over low heat, add the unpeeled garlic cloves and chiles de arbol and let them cook for 8 to 10 minutes. The oils should be gently bubbling. Remove from heat and add in the fresh oregano leaves. Set aside to cool slightly.
  • With a slotted spoon, remove the garlic cloves from the oil and, when cool enough to handle, peel off their skin. Place them into the jar of a blender along with the oils, chiles de arbol, oregano leaves, vinegar, mustard and salt. Puree until completely smooth. Scrape into a bowl and set the vinaigrette aside.
  • Place a saute pan over medium-low heat. Once hot, add the walnuts and toast for 2 to 3 minutes, stirring as they begin to lightly brown. Remove from the heat, let cool and chop.
  • Incorporate the chopped walnuts and dates into the vinaigrette, toss and let sit. You can make the vinaigrette 12 hours ahead of time. Stir before using.
  • In a salad bowl, toss the arugula with the vinaigrette. Top with avocado chunks and queso fresco. Serve.

Notes

Ensalada de Arugula y Aguacate con Vinagreta de Dátil y Nuez de Castilla

Brown Sugar Carnitas

brown sugar carnitas
Print Recipe
4.3 from 10 votes

Brown Sugar Carnitas

Brown Sugar Carnitas from Pati's Mexican Table, Season 7, Episode 2 "Tijuana: Stories from the Border"
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Mexican
Keyword: brown sugar, Carnitas, pati's mexican table, pork
Servings: 8 Servings
Author: Pati Jinich

Ingredients

  • 1 cup lard, vegetable shortening or oil
  • 3 to 4 pounds boneless pork shoulder or butt fat on, cut into 3” chunks
  • 4 teaspoons kosher or sea salt divided
  • 1 teaspoon freshly ground black pepper
  • 2 cups milk divided
  • 2 garlic cloves
  • 1/4 white onion coarsely chopped
  • 2 bay leaves
  • 1/2 cup brown sugar

Instructions

  • Heat the lard in a large Dutch oven or heavy casserole over medium-high heat. Season the meat with 2 teaspoons of the salt and the black pepper. Once the lard has melted, add the meat, brown on all sides, stirring and flipping as it does, for about 10 to 12 minutes.
  • In the jar of a blender, pour 1 ½ cups of the milk and add the garlic, onion and remaining 2 teaspoons of salt. Puree until smooth. Pour over the meat and let it come to a simmer, then reduce heat to medium-low, drop in the bay leaves, and cover. Cook covered for 1 hour and 15 minutes, flipping the chunks of meat a couple times in between.
  • In a small bowl, combine the remaining ½ cup milk with the sugar. Pour over the carnitas, stir, and let them continue to cook, uncovered, for another 4 to 5 minutes. Turn off the heat.
  • With a slotted spoon, remove the meat and place in a bowl. Shred with a couple forks, add a couple tablespoons of the seasoned fat remaining in the casserole and toss.

Notes

Carnitas Caramelizadas

Dulce de Leche Banana Bread

Dulce de Leche Caramel Banana Bread
Print Recipe
3.43 from 7 votes

Dulce de Leche Banana Bread

Dulce de Leche Banana Bread from Pati’s Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Dessert
Cuisine: American, Mexican
Keyword: banana bread, Cajeta, Dulce de Leche, pati's mexican table
Servings: 8 to 10 Servings
Author: Pati Jinich

Ingredients

  • 1/2 cup (or 1 stick) unsalted butter at room temperature plus more to grease the pan
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 ripe bananas peeled, sliced and completely mashed
  • 1/2 cup Dulce de Leche or Cajeta
  • 1/4 cup boiling water
  • For garnish confectioners' sugar

Instructions

  • Place rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Grease a 9”x5” nonstick loaf pan with butter.
  • In the bowl of a standing mixer, set with the paddle attachment, beat the butter at medium speed until light and fluffy, about 3 to 4 minutes. Add the brown sugar and granulated sugar and continue beating until smooth. Add the eggs and vanilla and continue beating for a couple minutes.
  • In a bowl, combine the flour, baking soda, baking powder and salt. Reduce the mixer speed to low, and add the flour mixture ¼ cup at a time. Continue beating until well incorporated. You will have a very dry batter.
  • Remove a third of the batter and set aside in a separate bowl. Add the mashed bananas to the remaining batter in the mixer bowl and continue beating until the batter is fluffy and mixed. Pour the banana batter into the prepared pan.
  • Rinse the mixer bowl and paddle attachment. Add the reserved batter and the Dulce de Leche to the mixer bowl and beat at medium speed, for a minute, until blended. Reduce speed, pour in the boiling water and continue beating until completely smooth. Pour the dulce de leche caramel batter in the pan over the banana batter.
  • Place in the oven and bake for an hour, until the top is puffed up, golden brown and a toothpick comes out moist but not wet on a corner of the bread. Remove from the oven, let cool and flip out of the pan onto a platter. Garnish with confectioners’ sugar. Once it has cooled completely, cover it, so it retains and even gains more moisture.

Notes

Pan de Plátano con Dulce de Leche

Garlic and Cumin Rubbed Chicken

Garlic and Cumin Rubbed Chicken
Print Recipe
3.38 from 8 votes

Garlic and Cumin Rubbed Chicken

Garlic and Cumin Rubbed Chicken from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, cumin, garlic, pati's mexican table
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 4 ancho chiles stemmed and seeded
  • 2 dried chipotle chiles stemmed and seeded, moritas
  • 15 garlic cloves
  • 2 teaspoons cumin seeds
  • 2 teaspoons kosher or sea salt or more to taste
  • 1/3 cup olive oil plus more for greasing the baking sheet
  • 1 3-4 pound chicken cut up into 10 serving pieces (breasts cuthalf)
  • 1 cup chicken broth

Instructions

  • Place the ancho and chipotle chiles in a saucepan, cover with water and set over medium-high heat until it comes to a boil. Simmer at medium heat for 10 minutes, until the chiles are completely rehydrated.
  • Place the rehydrated chiles into the jar of a blender, along with 1/2 cup of their simmering liquid, the garlic, cumin seeds, salt and olive oil. Puree until completely smooth. Scrape into a bowl and let it cool.
  • Place the chicken in a container and cover completely with the garlic and cumin marinade. You can marinate it covered in the refrigerator up to two days. But you may also roast it right away without marinating ahead of time.
  • If you marinated the chicken ahead of time, remove it from the refrigerator. Preheat oven to 450 degrees Fahrenheit.
  • Generously grease a baking pan with oil. Place the chicken on the pan skin side down and sprinkle with a little salt. Put it in the oven and roast for 15 minutes. Carefully remove it from the oven, reduce the temperature to 375 degrees, flip over the chicken pieces and spoon any of the marinade on the bottom of the pan over the chicken pieces. Pour the chicken broth onto the bottom of the pan and return to the oven. Roast for 45 to 50 more minutes, or until the chicken is cooked through and the juices run clear – and there are barely any juices when pierced with a knife.

Notes

Pollo Ajocomino

Mango Lime Tart

Mango Lime Tart
Print Recipe
4 from 8 votes

Mango Lime Tart

Mango Lime Tart from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: coconut, mango, pati's mexican table, Pie, tart
Servings: 8 Servings
Author: Pati Jinich

Ingredients

  • 6 ounces Maria Cookies ground to a fine crumb about 2 cups cookie crumbs
  • 8 tablespoons unsalted butter melted
  • 1/2 cup granulated sugar divided
  • 1/2 teaspoon kosher or sea salt
  • 1 large ripe mango peeled, cored and cut into chunks (about 1-1½ cups)
  • 1/3 cup freshly squeezed lime juice
  • 3 egg yolks
  • 1 14-ounce can sweetened condensed milk
  • 1 cup heavy cream divided
  • 1/4 cup cream of coconut

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In the bowl of a food processor, or in a medium mixing bowl, pulse or stir together the cookie crumbs, butter, 1/4 cup of the sugar, and salt until completely combined. Press the mixture into a 9” tart pan so that it covers the bottom and the sides completely. Place on a baking sheet and bake for 10 minutes. Remove from the oven and baking sheet and cool on a rack until ready to use.
  • Add the mango chunks and lime juice to a blender and puree until very smooth. Add the egg yolks and the remaining 1/4 cup sugar and pulse a few times to combine. With blender running, steadily stream in the sweetened condensed milk until all is combined. Pour the mixture into the cooled tart shell and bake for 20 to 25 minutes, or until center is set. Allow to come to room temperature on a rack, then chill in the refrigerator for at least 1 hour before serving.
  • While tart is chilling, in a small bowl, whisk the cream of coconut with 2 tablespoons of the heavy cream until the cream of coconut is dissolved. Add the coconut mixture and the remaining heavy cream to the bowl of a stand mixer, set with the whisk attachment. Whip until soft peaks form. Chill until ready to serve.
  • When ready to serve, remove the tart from the pan and top with the coconut whipped cream. Slice and serve.

Notes

Tarta de Mango y Limón

Spicy Clam Chorizo Pasta

Spicy Clam Chorizo Pasta
Print Recipe
4.5 from 6 votes

Spicy Clam Chorizo Pasta

Spicy Clam Chorizo Pasta from Pati's Mexican Table, Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chorizo, clams, mexican pasta, pasta, pati's mexican table
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 4 to 5 dozen small littleneck clams
  • 4 tablespoons olive oil divided
  • 1/2 pound chorizo casings removed and chopped
  • 1 cup finely chopped white onion
  • 5 garlic cloves pressed or finely chopped
  • 2 chiles de arbol stemmed, chopped (keep the seeds), or more to taste
  • 1 cup light beer that you like to drink
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1 28-ounce can crushed tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon honey
  • 1 pound spaghetti
  • 2 tablespoons chopped cilantro leaves
  • 2 tablespoons chopped parsley leaves

Instructions

  • Rinse and scrub the clams under cold water, making sure they are closed and unbroken. Discard any that aren’t closed. Drain well.
  • Heat 2 tablespoons of the olive oil in a large pot or casserole set over medium-high heat. Once hot, add the chorizo, breaking it into smaller pieces with two wooden spatulas or spoons, and fry until it begins to crisp and brown, about 4 minutes. Remove the chorizo with a slotted spoon and place in a bowl.
  • Add the 2 remaining tablespoons of olive oil to the rendered chorizo fat and reduce the heat to medium. Add the onion and cook, stirring often, for a couple minutes until softened. Add the garlic and chile de arbol and cook for a minute, until the garlic is fragrant and the chile de arbol begins to toast. Pour in the beer, add the salt, and once it comes to a simmer, incorporate the drained clams. Let it come to a simmer again, cover with a lid, and cook for 6 to 7 minutes, until the shells open.
  • Remove the lid and transfer the clams using a slotted spoon into a bowl, including the ones that may have fallen from the shells. Raise the heat to medium-high and continue to cook the beer-clam liquid for 6 to 7 minutes, so it strongly simmers and a lot of the alcohol evaporates. Add the crushed tomatoes, tomato paste and honey. Stir well, reduce the heat to low, cover, and cook for 10 to 12 minutes, stirring once in between.
  • Meanwhile, bring salted water to a boil in a large pot. Add the spaghetti and cook until al dente, about 9 to 10 minutes.
  • Remove about 3 dozen clams from their shells and discard those shells. Remove the lid from the pot with the sauce and incorporate the cooked chorizo, shelled clams, and the clams still in their shells. Mix well.
  • Strain the spaghetti and add it to the sauce. Toss until it is coated. Transfer to a serving platter or individual bowls and garnish with the parsley and cilantro and serve.

Notes

Pasta con Salsa Picante de Chorizo y Almejas

Grilled Calamari, Radicchio and Endive Salad

Grilled Calamari, Radicchio and Endive Salad
Print Recipe
4.2 from 5 votes

Grilled Calamari, Radicchio and Endive Salad

Grilled Calamari, Radicchio and Endive Salad from Pati's Mexican Table, Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: calamari, cannellini beans, chiles de arbol, endive, lettuce, pati's mexican table, pistachios, Radicchio, salad, squid
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds calamari cleaned
  • Kosher or sea salt to taste
  • Freshly cracked black pepper to taste
  • 1/2 cup extra virgin olive oil plus more to oil grill and drizzle on lettuces
  • 2 chiles de arbol coarsely chopped
  • 3 garlic cloves sliced
  • 1/4 cup pistachios coarsely chopped
  • 1 lemon halved
  • 1 small head radicchio quartered
  • 2 heads endive halved
  • 2 tablespoons red wine vinegar
  • 1 15.5-ounce can cannellini beans rinsed and drained
  • 1/4 cup chopped cilantro

Instructions

  • Clean the calamari bodies, season with salt and pepper, and place on a paper towel-lined baking sheet. Pat dry thoroughly.
  • In a small skillet, heat the oil over low heat. Add the chile de arbol, garlic, pistachios and lemon, and cook for about 5 minutes, or until everything is toasted and the oil is infused with flavor. Remove from the heat. Use a slotted spoon to remove the lemon, pistachio, garlic and chiles and reserve. Pour the remaining oil into a large bowl.
  • Heat a grill or grill pan on high heat. Oil grill thoroughly. Add the calamari to the grill in batches. Grill until lightly charred and crispy on the edges. Transfer to a cutting board and repeat with the remaining calamari. Slice the calamari into ½-inch rings.
  • Drizzle the radicchio and endive with olive oil and season with salt and pepper. Add them to the hot grill and grill for 1 to 2 minutes per side or until lightly charred and wilted. Remove from the grill and place on a platter.
  • In the large bowl with the seasoned oil, whisk in the red wine vinegar and squeeze in the juice from the fried lemon. Add the reserved pistachio mixture and the cannellini beans to the bowl and toss to coat. Spread over the grilled lettuces already on the platter, top with the calamari, and sprinkle with cilantro.

Notes

Ensalada de Calamar, Achicoria y Endivias Asadas

Sardine Empanadas

Sardine Empanadas
Print Recipe
4.15 from 7 votes

Sardine Empanadas

Sardine Empanadas from Pati's Mexican Table, Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Snack
Cuisine: Mexican
Keyword: Empanadas, fish, pati's mexican table, sardines
Servings: 20 Empanadas
Author: Pati Jinich

Ingredients

  • 1 pound frozen puff pastry
  • 2 tablespoons vegetable oil
  • 1/2 cup white onion chopped
  • 2 cups white button mushrooms cleaned and diced 8 ounces
  • 1/2 teaspoon kosher or sea salt
  • 1/4 teaspoon ground black pepper
  • 1 cup ripe Roma tomatoes chopped about 1/2 pound
  • 1/2 cup manzanilla olives stuffed with pimientos chopped
  • 1/4 cup pickled jalapeños chopped
  • 2 cans (3-4 ounces) of sardines in oil broken into chunks
  • 2 eggs separated
  • All-purpose flour for rolling out puff pastry

Instructions

  • Remove the puff pastry from the freezer and let it thaw on your countertop.
  • Heat the oil in a medium casserole or a sauté pan set over medium heat. Once hot, cook the onion for 3 to 4 minutes until it softens. Incorporate the mushrooms, sprinkle in the salt and pepper, and cook for another 5 to 6 minutes, until the juices come out and they begin to dry out, and the mushrooms start browning a bit. Add the tomatoes and cook for 6 to 7 minutes, until they start breaking down and becoming mushy and soft. Add the olives and jalapeños, mix well, and cook for another minute.
  • Remove from the heat, add the sardines, combine well and set aside.
  • Separate the egg whites from the egg yolks in two small bowls. Use a fork or a whisk to beat them separately.
  • Place the racks in the lower and upper thirds of the oven. Preheat the oven to 400 degrees Fahrenheit. Line a couple of baking sheets with parchment paper.
  • Lightly sprinkle flour on the countertop and rub some on the rolling pin. Roll out the puff pastry to thinner than 1/4-inch and use a 4-to-5-inch round mold to cut circles. Add a generous tablespoon of the sardine filling in the middle of each round. Brush a bit of the beaten egg white around the edges each round. Fold each one into a half moon shape and press the sides.
  • Using a fork, press the side of the empanada to help seal and decorate it. Brush the egg yolk on top of the empanadas and place them on the prepared baking sheets. Place the empanadas in the oven. Bake anywhere from 20 to 22 minutes, until the tops of the empanadas have puffed and are a shiny golden brown.

Notes

Empanadas de Sardina 

Pan Seared Halibut with Five Pepper Sauce

Pan Seared Halibut with Five Pepper Sauce
Print Recipe
4.72 from 7 votes

Pan Seared Halibut with Five Pepper Sauce

Pan Seared Halibut with Five Pepper Sauce from Pati's Mexican Table, Season 7,  Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time30 mins
Cook Time5 mins
Total Time35 mins
Keyword: fish, halibut, peppers, red snapper, rockfish, white fish
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1 red onion halved and slivered
  • 1 yellow bell pepper stemmed, seeded, julienned
  • 1 red bell pepper stemmed, seeded, julienned
  • 1 green bell pepper stemmed, seeded, julienned
  • 1 chile manzano stemmed, seeded, julienned
  • 1 jalapeño sliced into rounds
  • 1 cup peanut oil plus more for searing the fish
  • 2 tablespoons toasted sesame oil
  • 1 cup white wine vinegar
  • 1/4 cup brown sugar or grated piloncillo
  • 1 cup fish chicken, or vegetable broth
  • 2 teaspoons kosher or sea salt plus more to season the fish
  • 2 tablespoons freshly squeezed lime juice
  • 6 6-oz halibut rockfish or red snapper fillets (or any mild white fish)
  • 1 cup fresh basil leaves thinly sliced, for garnish
  • Corn tortillas for serving

Instructions

  • To make the five pepper sauce: Place the red onion, bell peppers, chile manzano and jalapeño in a medium heatproof bowl and set aside. Heat the peanut oil and sesame oil in a saucepan set over medium heat for a couple minutes. Once hot, pour in the vinegar, stir, and cook for a minute. Add the sugar, stir, and cook until it completely dilutes. Add the broth and the salt, stir, and cook for another 3 to 4 minutes, until the liquid has reduced and thickened. Remove from the heat. Pour it over the vegetables while hot. Add the lime juice, taste for salt, stir and let sit while you cook the fish.
  • Heat a couple tablespoons of peanut oil in a nonstick skillet set over medium-high heat. Season the fish fillets with salt and pepper to taste. Sear the fish for 5 to 6 minutes per side, depending on the thickness of the fish, or until it can be flaked with a fork.
  • Transfer the fish to a platter and dress with the five pepper sauce. Serve with warmed corn tortillas.

Notes

Pescado con salsa picante, dulce y agria

Coconut Rice

Coconut Rice
Print Recipe
4.34 from 6 votes

Coconut Rice

Coconut Rice from Pati’s Mexican Table Season 7, Episode 7 "La Paz: The Heart of Baja Sur"
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Side Dish
Cuisine: Mexican
Keyword: coconut, pati's mexican table, rice
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups Mahatma® Rice jasmine white rice or extra long white rice
  • 1/2 cup white onion finely chopped
  • 3 garlic cloves finely chopped
  • 3 cups chicken broth
  • 1 cup cream of coconut
  • 1 teaspoon kosher or sea salt or to taste
  • Salted and toasted coconut flakes to garnish

Instructions

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

Notes

Arroz con Coco

Cali-Baja Fish Tacos

Cali-Baja Fish Tacos
Print Recipe
4.43 from 7 votes

Cali-Baja Fish Tacos

Cali-Baja Fish Tacos recipe from Pati's Mexican Table Season 7, Episode 3 "Ensenada's Epic Seafood"
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: Antojo, Baja, California, Cod, fish, Mexican, Taco, Tilapia
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 2 egg whites
  • 1 cup all-purpose flour plus extra flour for dusting the fish
  • 1 teaspoon kosher salt or sea salt or to taste, plus more to season the fish
  • 1/8 teaspoon ground cumin
  • 1 cup Mexican beer preferably a light beer (but anything short of a very dark bitter beer will work)
  • Safflower or canola oil for frying
  • 1 pound mild firm white fish such as cod, haddock, or halibut, cut into 1x4-inch strips
  • Freshly ground black pepper to taste

Instructions

  • In the bowl of a standing mixer, set with the paddle attachment, beat the egg whites at medium speed until stiff, but not dry, peaks form. Remove the bowl from the mixer.
  • In another bowl, combine the all-purpose flour with the salt and cumin and whisk in the Mexican beer. In 4 additions, gently fold the flour mixture into the egg whites, taking care not to deflate the egg whites.
  • Pour the oil into a heavy, wide skillet or casserole to a depth of ¼” and heat over medium heat for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of fish into the oil: it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.
  • While the oil is heating, you can season and flour the fish strips. Season them lightly with salt and pepper. Place flour on a plate, and gently press each fish strip into the flour, flip over and flour the other side. Tap off excess flour and place on the rack.
  • When the oil is hot, one by one, dip the floured fish strips into the batter and immediately, but gently, place into the hot oil. Add as many as you can without crowding the pan. Fry until crisp and lightly golden brown, which should take 2 to 3 minutes; then flip and fry on the other side, for another 2 to 3 minutes or until crisp and lightly golden.
  • Remove with tongs - the type with the heat-proof coating on the ends are best, if you want to avoid tearing the batter - or a slotted spoon and place on the paper towel-covered rack. Cover loosely with foil to keep warm. Serve on a flour tortilla with salsa macha and creamy slaw. Optional, pickled red onion and a jalapeño marinated in fresh squeezed lime juice and salt to taste.

Notes

Tacos de Pescado Cali-Baja

Creamy Green Slaw

Creamy Green Slaw
Print Recipe
4.29 from 7 votes

Creamy Green Slaw

Creamy Green Slaw from Pati’s Mexican Table Season 7, Episode 3 "Ensenada’s Epic Seafood"
Prep Time5 mins
Total Time5 mins
Course: Side Dish
Cuisine: Mexican
Keyword: coleslaw
Servings: 3 cups approximately
Author: Pati Jinich

Ingredients

  • 1/4 cup Mexican style cream or crema
  • 1/4 cup mayonnaise
  • 3 tablespoons freshly squeezed orange juice
  • 1 tablespoon white vinegar
  • Freshly ground black pepper to taste
  • Kosher or sea salt to taste
  • 3 cups shredded green cabbage
  • 3 thinly sliced scallions

Instructions

  • Combine the cream, mayonnaise, orange juice, vinegar, black pepper and salt in a large bowl and mix well. Add the cabbage and scallions and toss with the dressing. Taste and adjust salt.

Notes

Ensaladita de Col

Whole Fried Snapper with Hibiscus, Epazote and Oregano

Huachinango Frito con Jamaica, Epazote y Oregano
Print Recipe
4.41 from 5 votes

Whole Fried Snapper with Hibiscus, Epazote and Oregano

Whole Fried Snapper with Hibiscus, Epazote and Oregano from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: chiles de arbol, fish, flowers, hibiscus, mojarras, pati's mexican table, red snapper
Servings: 4 to 6 Servings
Author: Pati Jinich

Ingredients

  • 1 cup dried hibiscus flowers chopped
  • 1/4 cup dried epazote leaves
  • 1/4 cup dried oregano
  • 2 to 3 chiles de arbol stemmed, toasted and chopped
  • 1 cup tablespoon all-purpose flour plus 1 tablespoon to coat the fish
  • 2 1/2 teaspoons kosher or sea salt divided, more to taste
  • 1 teaspoon freshly ground black pepper
  • Zest of 1 lime
  • Zest of 1 orange
  • Vegetable oil for frying fish
  • 4 to 6 whole mojarras (or 2-3 pounds red snapper) opened and cleaned up
  • Juice of 2 limes
  • Juice of 2 oranges
  • 1/2 cup sliced scallions white and light green parts
  • 1/2 cup chopped cilantro leaves and upper part of the stems
  • Corn tortillas to serve

Instructions

  • To make the hibiscus powder: In a food processor, add the chopped hibiscus flowers, dried epazote, dried oregano, chiles de arbol, 1 tablespoon flour, 2 teaspoons of the salt and the black pepper. Pulse until completely ground. Incorporate the lime and orange zest, pulse again until mixed. Set aside.
  • Fill a large heavy cast iron pan or casserole halfway with oil set over medium heat to preheat.
  • Meanwhile, spread 1 cup of flour on a baking sheet. Rinse the fish and pat dry very well. Using a sharp knife, make 3 to 4 diagonal slices into both sides of the fish, going into the skin and meat, but stopping at the bones. Reserve 3 tablespoons of the hibiscus powder and set aside. Use the remaining hibiscus powder to season inside of the slices and over the fish. Then, one by one, place the seasoned fish on the baking sheet and pat them with the flour, giving them a light coat.
  • Test the oil with a small piece of fish to make sure that it will actively bubble around the fish. Then, one by one or two by two, without crowding the pan, drop in the fish and fry for 6 to 8 minutes per side, making sure that it is completely cooked – the meat should flake with a fork.
  • Transfer to a cooling rack or a cutting board covered with paper towel. Once you are done with all the fish, and they have drained, place on a large platter.
  • To make the hibiscus citrus chunky, chunky sauce: Combine the 3 reserved tablespoons of hibiscus powder, the lime juice, orange juice, and ½ teaspoon of the salt in a small mixing bowl. Stir and add the scallions and cilantro, mix well. Taste and add more salt if need be.
  • Serve the fish along with the hibiscus citrus chunky, chunky sauce and warm corn tortillas.

Notes

Huachinango Frito con Jamaica, Epazote y Oregano 

Jalapeño Garlic Crispy Potatoes

Jalapeño Garlic Crispy Potatoes
Print Recipe
4.29 from 7 votes

Jalapeño Garlic Crispy Potatoes

Jalapeño Garlic Crispy Potatoes from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Prep Time15 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 25 mins
Course: Side Dish
Cuisine: Mexican
Keyword: garlic, jalapeno, pati's mexican table, potatoes, roasted potatoes
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 3 pounds red bliss potatoes rinsed, cut into bite size chunks
  • 5 tablespoons olive oil divided
  • 1 1/4 teaspoons kosher or sea salt divided, more to taste
  • 7 cloves of garlic pressed or finely chopped
  • 1 jalapeño stemmed and finely chopped (keep the seeds)

Instructions

  • Set a rack on the upper third of the oven and preheat to 425 degrees Fahrenheit.
  • Place the potatoes in 9”x13” baking dish. Toss with 3 tablespoons of the olive oil and a teaspoon of the salt. Roast for 45 minutes.
  • In a small bowl, combine the remaining 2 tablespoons olive oil with the garlic, jalapeño, and the remaining ¼ teaspoon salt, mix well.
  • After 45 minutes, remove potatoes them from the oven and toss with the jalapeño mix, scraping the bottom of the baking dish as you do. Mix well and place back in the oven for another 35 minutes, flipping and scraping once in between, until completely crisped up. Serve.

Notes

Papas Crujientes con Ajo y Jalapeño

Jalapeño Garlic Cheesy Bread

Jalapeño and Garlic Cheesy Bread
Print Recipe
3.75 from 4 votes

Jalapeño Garlic Cheesy Bread

Jalapeño Garlic Cheesy Bread from Pati’s Mexican Table Season 7, Episode 6 "Loreto: Baja’s Hidden Gem"
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: garlic bread, jalapeno, pati's mexican table
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 1 baguette
  • 4 tablespoons butter softened
  • 1 jalapeño seeded and minced
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1 cup crumbled cojita cheese
  • 1 cup Oaxaca cheese shredded
  • 1 cup muenster cheese shredded

Instructions

  • Preheat the oven to 450 degrees Fahrenheit. Line a baking sheet with aluminum foil.
  • Cut slits three-quarters of the way through a baguette about 1-inch apart, making sure not to cut all the way through the baguette.
  • In a bowl, mix together the butter, jalapeno, garlic and salt. In a separate bowl, mix together the cheeses. Spread a little of the butter mixture into each of the slits, and press the cheese mixture into the slits, using all the cheese and butter and filling all the slits.
  • Put the baguette onto the baking sheet lined with foil and place in the oven. Bake for 10 to 15 minutes, or until the cheese is bubbling and the baguette is golden brown.

Notes

Pan de Ajo con Jalapeños y Queso

Tomato and Avocado Salad with Queso Fresco

Tomato and Avocado Salad with Queso Fresco
Print Recipe
4.84 from 6 votes

Tomato and Avocado Salad with Queso Fresco

Tomato and Avocado Salad with Queso Fresco from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, cheese, mexican cheese, pati's mexican table, queso fresco, salad, Tomato
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 4 large beefsteak or heirloom tomatoes cut into wedges
  • 1/4 red onion slivered
  • 1 ripe avocado sliced
  • 1/2 teaspoon kosher or sea salt plus more to season the dressing
  • Freshly cracked black pepper to taste
  • 2 tablespoons white distilled vinegar
  • 2 tablespoons lime juice
  • 1/2 teaspoon brown sugar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup queso fresco crumbled

Instructions

  • Arrange the tomatoes, onion and avocado on a platter. Season with 1/2 teaspoon salt and a few cracks of pepper.
  • In a large bowl, whisk together the vinegar, lime juice, sugar and oil. Season with salt and pepper to taste. Set aside.
  • Drizzle the dressing over the platter and sprinkle the queso fresco evenly over the top. Finish with a little more salt and pepper. Serve at room temperature.

Notes

Ensalada de Jitomate y Aguacate con Queso Fresco

Veggie Loaded Mexican Lasagna

Veggie Loaded Mexican Lasagna
Print Recipe
4.86 from 7 votes

Veggie Loaded Mexican Lasagna

Veggie Loaded Mexican Lasagna recipe from Pati's Mexican Table Season 7, Episode 9 "The Godmother of Cabo Cuisine"
Prep Time45 mins
Cook Time1 hr 10 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: Italian, Mexican
Keyword: Corn, Lasagna, Mushroom, Poblano, Spinach, Vegetable, Vegetarian, Zucchini
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

For the Spinach and Mushroom filling:

  • 1 pound baby spinach
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 leek halved, rinsed, thinly sliced (about 2 cups)
  • 14-16 scallions white and light green parts thinly sliced (about 1 ½ cups)
  • 2 garlic cloves peeled and finely chopped or pressed
  • 8 ounces mushrooms cleaned and sliced
  • 2 teaspoons kosher or sea salt or to taste
  • Freshly ground black pepper
  • 2 eggs lightly beaten
  • 2 cups requesón or ricotta cheese

For the Zucchini, Poblano and Corn filling:

  • 2 zucchinis (about 1 pound) diagonally and thinly sliced to about 1/8”
  • 1 1/2 teaspoons kosher or sea salt or to taste, divided
  • Freshly ground black pepper to taste
  • 4 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 1 1/2 large white onions halved, slivered
  • 4 poblano peppers roasted, sweated, cleaned, peeled and cut into julienne or slices
  • 1 ear of corn kernels shaved off (about 1 cup)

For the Salsa Roja (makes about 4 cups):

  • 2 pounds ripe tomatoes
  • 2 garlic cloves
  • 1 serrano or jalapeño chile more to taste
  • 1 1-inch thick slice of a large white onion (about 2 ounces), peeled
  • 1 teaspoon kosher or sea salt or to taste
  • 3 tablespoons tomato paste
  • 1 tablespoon vegetable oil
  • 1 cup chicken or vegetable broth

To assemble the Lasagna:

  • 2 tablespoons unsalted butter for greasing baking dish
  • 1 pound lasagna noodles
  • 2 cups grated Oaxaca or mozzarella cheese
  • 1 cup (8 ounces) grated Cotija cheese or Parmesano Reggiano

Instructions

To make the spinach and mushroom filling:

  • Bring salted water to boil in a medium saucepan. Once it is boiling, add the spinach and cook just for a minute, until it completely wilts. Drain and squeeze out as much water as possible with cheesecloth, a clean kitchen towel, or a wooden spoon. When cool enough to handle, coarsely chop and set aside.
  • Heat the olive oil and butter in a large skillet over medium heat, add the leek and scallions and cook for 4 to 5 minutes, until softened. Add the garlic, stir, and cook for a minute, until fragrant. Raise the heat to medium high, wait a minute, and add the sliced mushrooms. Sprinkle in a teaspoon salt and black pepper, let them brown for a minute or two, and continue to cook until they let out their juices and begin to brown again, 4 to 5 minutes more. Once their juices have almost evaporated, add the chopped spinach, mix well, and continue cooking for another 4 to 5 minutes, until all the spinach juices evaporate. Turn off the heat, set aside, and let cool to room temperature.
  • In a small bowl, beat the eggs, add the requeson or ricotta cheese, the remaining teaspoon salt, and mix well. Combine with the spinach and mushroom mixture and set aside.

To make the zucchini, poblano and corn filling:

  • Heat 2 tablespoons of olive oil in a large nonstick skillet set over medium-high heat and season the zucchini slices with about ½ teaspoon salt and pepper to taste. Once the oil is hot, working in batches, brown the zucchini slices for a minute or so per side and transfer to a platter covered with paper towels. Set aside when you are done.
  • Reduce the heat to medium, add 2 more tablespoons of olive oil and the butter. Once the butter has melted, stir in the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 7 to 8 minutes, until they have completely wilted and have browned around the edges. Add the poblano pepper strips and 1 teaspoon salt, stir, and continue to cook for another couple minutes. Make room in the middle of the pan, add the corn kernels and cook for a couple minutes, stirring to combine with the rest of the mix. Remove from the heat and taste for salt, adding more if need be. Set aside.

To make the salsa roja:

  • Place the tomatoes, garlic and chiles in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for about 10 minutes, until the tomatoes are cooked and mushy. Place the tomatoes, garlic and chiles into a blender, along with the onion and salt and process until completely smooth.
  • Heat the oil in medium saucepan set over medium heat. Once the oil is hot, pour in the pureed tomato mixture, cover partially with a lid and simmer for 5 minutes, stirring here and there. Add the tomato paste and mix well. Pour in the chicken broth, stir, and cook for another 5 minutes, until well seasoned and thickened. Set aside.

To assemble the lasagna:

  • Generously butter a 9”x13” baking dish. Bring salted water to a boil in a large pot. Cook the lasagna noodles per package instructions, or for 8 to 9 minutes, stirring them as they cook so they won’t stick. Drain and immediately lay them out them on an oiled baking sheet.
  • Set a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
  • Spread about 1/2 cup tomato sauce onto the bottom of the buttered baking dish. Place a layer of cooked lasagna noodles over the sauce, draping them so they coat the entire surface. Spread half the spinach and mushroom filling over the noodles.
  • Place a second layer of cooked lasagna noodles. Top with half of the poblano and corn mixture and half of the zucchini slices. Cover with about a cup of the salsa roja.
  • Place a third layer of cooked lasagna noodles. Top with the other half of the spinach and mushroom filling.
  • Place a fourth layer of cooked lasagna noodles. Add the remaining half of the poblano and corn mixture, the rest of the zucchini slices, and about a cup of the salsa roja.
  • Place fifth layer of cooked lasagna noodles and cover with the remaining cup of tomato sauce. Add the grated Oaxaca or mozzarella cheese, and top with the Cotija cheese or parmesano reggiano.
  • Cover the baking dish loosely with aluminum foil, making sure it is tight all around the edges, but that there is a lot of space over the cheese - like a tent or bubble - so the aluminum is not very close to the cheese on top.
  • Place baking dish on a baking sheet and put into the oven. Bake for 40 minutes, then carefully remove the aluminum foil and return to the oven for another 25 to 30 minutes. The top should have melted, browned and begun to crisp along the edges. Remove from the oven and let the lasagna sit for 10 minutes before cutting into it.

Notes

Lasagna de Verduras a la Mexicana

Bibb Lettuce Salad with Grilled Shrimp

Bibb Lettuce Salad with Grilled Shrimp
Print Recipe
4.84 from 6 votes

Bibb Lettuce Salad with Grilled Shrimp

Bibb Lettuce Salad with Grilled Shrimp from Pati's Mexican Table, Season 7, Episode 9 "The Godmother of Cabo Cuisine"
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Salad
Cuisine: Mexican
Keyword: cashew, Edith Jimenez, jalapeno, lettuce, pati's mexican table, salad, Shrimp
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

Vinaigrette:

  • 1 cup chopped red onion
  • 1/2 cup chopped shallot
  • 2 tablespoons finely chopped fresh ginger
  • 1 jalapeño stemmed and finely chopped
  • 1/2 cup olive oil
  • 1/2 cup vegetable oil
  • 1 1/4 teaspoon salt divided, plus more to season shrimp
  • 1/3 cup red wine vinegar
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon honey

Salad:

  • Freshly ground black pepper to taste
  • 1 pound large shrimp shelled
  • 3 heads Boston Bibb lettuce
  • 2/3 cup roasted cashews coarsely chopped

Instructions

To make the vinaigrette:

  • Preheat oven to 450 degrees Fahrenheit.
  • Place the red onion, shallot, ginger and jalapeños in a small baking sheet. Cover with the olive and vegetable oils and sprinkle on 1 teaspoon salt. Place in the oven and roast for 10 minutes. Remove from the oven and be sure to reserve the oil from the baking sheet.
  • In a small bowl, whisk the red wine vinegar with the Dijon, honey, black pepper and remaining 1/4 teaspoon salt. Continue whisking well as you drizzle in the oil from the roasted red onion mix. Incorporate all the roasted red onion, shallots, ginger and chile, mix well, taste for salt and add more if need be.

To make the salad:

  • Preheat your grill, or a grill pan, on medium-high heat. Brush with olive oil. Season the shrimp with salt and freshly ground black pepper. Grill for a 2-3 minutes per side, until cooked through.
  • Cut the lettuce heads into 4 quarters and place them on a serving platter. Dress with the vinaigrette and top with the grilled shrimp and cashews.

Notes

Ensalada con Camarones Asados

Chipotle Butternut Squash Risotto

Chipotle Butternut Squash Risotto
Print Recipe
4.41 from 5 votes

Chipotle Butternut Squash Risotto

Chipotle Butternut Squash Risotto, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: butternut squash, pati's mexican table, Recipe, rice, risotto, Vegetarian
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1 butternut squash (2 to 3 pounds) peeled seeded, cut into 1/4” dice
  • 1/4 cup olive oil plus 3 tablespoons
  • 1 teaspoon chipotle chile powder
  • 2 teaspoons kosher or sea salt divided, or to taste
  • 6 to 7 cups chicken broth
  • 1 cup requesón or mascarpone cheese
  • 1 to 2 tablespoons sauce from chipotles in adobo
  • 1 tablespoon maple syrup
  • 1 1/2 cup finely chopped leeks
  • 1 1/2 cup finely chopped white onion
  • 1/2 cup water
  • 2 cups Arborio rice
  • 1 cup white wine
  • 2 tablespoons unsalted butter
  • 1/2 cup grated Cotija cheese
  • 1/4 cup chopped fresh epazote leaves
  • 1/4 cup chopped fresh cilantro leaves

Instructions

  • Set a rack in upper third part of the oven and preheat to 400 degrees Fahrenheit.
  • Place the butternut squash on baking sheet, drizzle 3 tablespoons of olive oil, sprinkle with the chipotle chile powder and 1 teaspoon of the salt and toss. Place in the oven and roast for 20 to 25 minutes, until cooked and very soft. Scrape onto a bowl and set aside.
  • Pour the chicken broth into a saucepan set over medium-low heat. Bring to a simmer, then reduce heat to low.
  • While your both comes to a simmer, combine the requeson or mascarpone cheese with the sauce from chipotles in adobo and the maple syrup in a small bowl. Season with salt to taste and set aside.
  • Before moving on, be ready with your roasted butternut squash and chicken broth that should be at a low simmer, if need be, raise heat to medium.
  • Heat ¼ cup olive oil in an extended casserole or Dutch oven set over medium heat. Once hot, add the leeks, onion and ½ teaspoon of the salt, and cook for 8 to 10 minutes, stirring often, until softened and wilted. Pour in the water and continue to cook and stir until the water has completely evaporated, the vegetables have become even softer, and they begin to glisten with the oil.
  • Incorporate the rice and stir well to combine with the vegetables and coat in the oil. Add the remaining ½ teaspoon salt, stir, and cook 3 to 4 minutes. The rice should start to smell toasty, but it shouldn’t brown.
  • Pour in the wine, stir, and cook 2 to 3 minutes more until it completely evaporates, then immediately add a large ladleful of the simmering broth. Cook at a simmer until it is absorbed and you can see the bottom of the casserole when you stir.
  • Add the next ladle of broth, along with about a fourth of the roasted butternut squash, simmer and cook until the liquid is absorbed again. Repeat 3 more times, adding another ladle of broth and a fourth of the squash each time, until all the squash has been added.
  • Continue adding broth by the ladleful until the risotto is cooked al dente. Add a cup more broth and stir before you turn it off; it should be quite soupy, yet the broth should be thick.
  • You may have used only 6 cups of the broth or all 7 cups, depending on the heat of your stovetop and the weather where you live. What matters is the rice is still al dente and the consistency still seems a bit soupy.
  • Turn off the heat, top with the butter and the seasoned requeson or mascarpone cheese. Stir well to mix. Sprinkle on the grated cotija and the epazote and cilantro and serve.

Notes

Risotto de Calabaza al Chipotle

Almond, Guajillo and Garlic Flounder

Almond, Guajillo and Garlic Flounder
Print Recipe
4.67 from 3 votes

Almond, Guajillo and Garlic Flounder

Almond, Guajillo and Garlic Flounder, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: Mexican
Keyword: almond, fish, flounder, Guajillo, pati's mexican table, Recipe, seafood, sole
Servings: 4 Servings
Author: Pati Jinich

Ingredients

  • 1 pound flounder or sole fish fillets
  • 1/2 teaspoon kosher or sea salt
  • Freshly Ground black pepper to taste
  • 3 tablespoons unsalted butter divided
  • 3 tablespoons vegetable oil divided
  • 15 garlic cloves peeled and sliced
  • 2 chiles guajillo stemmed, seeded, thinly sliced
  • 1/3 cup slivered almonds
  • 2 limes halved

Instructions

  • Season the fish fillets with the salt and pepper.
  • Heat 2 tablespoons of the butter and 2 tablespoons of the oil in a large nonstick skillet set over medium-high heat. Once the butter melts and bubbles, add the fish fillets in a single layer, without overcrowding the pan (you can also cook them in two batches).
  • Sear for 1 to 2 minutes per side. Before flipping, run a metal spatula under the fish to make sure there is a layer of butter and oil beneath the fish to make it easier to turn. Flip and cook for 1 or 2 minutes on the other side, until the fish is cooked though and can be flaked with a fork.
  • Place the cooked fish on a serving platter.
  • Add the remaining 1 tablespoon butter and 1 tablespoon oil to skillet, scrape the bottom of the pan well. Add the garlic and chiles guajillo, stir, and cook for half a minute before adding the slivered almonds. Stir as it all browns and crisps, no more than a minute. Scrape over the fish. Serve with halved limes and insist that your guests squeeze lime juice over the fish before they eat it.

Notes

Pescado al ajillo con almendras y guajillo 

Chocolate Custards

Jericalla Chocolate Custards
Print Recipe
3.63 from 8 votes

Chocolate Custards

Chocolate Custards, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Cook Time1 hr
Total Time1 hr
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, custard, Dessert, Jericalla, pati's mexican table
Servings: 10 Custards
Author: Pati Jinich

Ingredients

  • 5 cups whole milk
  • 1 tablespoon vanilla extract
  • 1 2- inch stick ceylon cinnamon or canela
  • 8 ounces semi-sweet chocolate broken or cut into small (1/4-inch) pieces
  • 9 egg yolks
  • 1 cup granulated sugar
  • Pinch of fine sea salt
  • 1 batch Blackberry, Mint and Lime Coulis (optional)

Instructions

  • Place the milk, vanilla extract and cinnamon stick in a medium saucepan and bring to barely a simmer over medium heat. Once it begins to bubble and simmer around the edges, reduce the heat to the lowest possible setting and simmer for 5 more minutes. Remove from the heat and set aside to cool. Once cool, remove the cinnamon stick.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the chocolate in the top part of a double boiler, or in a metal bowl set over a saucepan filled with 1 inch of water. Make sure that the bottom of the bowl is not touching the water. Bring the water to a simmer and melt the chocolate. Stir with a rubber spatula to make sure all of the chocolate is evenly melted.
  • In a medium bowl, using a whisk or fork, combine the egg yolks, sugar, and salt and whisk or beat until thickened and the color has gone from bright to pale yellow, about 1 minute (or count 60 Mississippi’s at your own leisure). Slowly whisk in the melted chocolate and combine thoroughly. A ladleful at a time, whisk in the cooled milk.
  • Fill a baking dish or roasting pan, large enough to accommodate ten 6-ounce ramekins or flan or custard molds, with ½-inch of hot water. Place the molds in the water bath. Using a ladle, carefully fill the molds with the custard up to about ¼-inch below the rims.
  • Carefully place the baking dish in the oven and bake for 40 minutes, or until the custard has begun to set. The top layer should be thick and resemble the top of a brownie. It should not be browned, although there can be a few small spots here and there.
  • Very carefully remove the pan from the oven and the ramekins from the water bath. The jericalla will jiggle and will look a bit runny under the thickened tops, like a thin pudding. They will thicken as they cool.
  • Serve at room temperature, or once cool, chill in the refrigerator and serve cold. Serve with Blackberry, Mint and Lime Coulis if you desire.
  • Variation: Some Mexican cooks brown or caramelize the top layer of their jericallas by briefly running them under a broiler (I prefer a top layer that thickens as it bakes but doesn’t brown). If you want the darker caramelized topping, place the custards under the broiler for 30 seconds after they have cooled.

Notes

Jericalla de Chocolate

Blackberry, Mint and Lime Coulis

Blackberry, Mint and Lime Coulis
Print Recipe
4.5 from 4 votes

Blackberry, Mint and Lime Coulis

Blackberry, Mint and Lime Coulis, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Cook Time5 mins
Course: Dessert
Cuisine: Mexican
Keyword: blackberry, coulis, Dessert, lime, mint, pati's mexican table, sauce
Servings: 1 cup, approximately
Author: Pati Jinich

Ingredients

  • 2 cups blackberries, rinsed and drained
  • 2 tablespoons granulated sugar or to taste
  • 2 tablespoons (about 16 large leaves) coarsely chopped mint leaves plus more for garnish
  • 1 teaspoon freshly squeezed lime juice or to taste

Instructions

  • Place the blackberries, sugar, and mint in a blender and puree until smooth. Pass the mixture through a fine strainer set over a bowl. Stir in the lime juice. Cover and refrigerate until ready to use.

Notes

Salsita de Zarzamora con Menta y Limón

Shrimp Enchiladas in a Rich Tomato Sauce

Shrimp Enchiladas in a Rich Tomato Sauce
Print Recipe
4.67 from 6 votes

Shrimp Enchiladas in a Rich Tomato Sauce

Shrimp Enchiladas in a Rich Tomato Sauce, from Pati’s Mexican Table Season 7, Episode 11 "New York"
Prep Time5 mins
Cook Time1 hr 20 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, Enchilada, pati's mexican table, Recipe, red sauce, seafood, Shrimp
Servings: 6 Servings
Author: Pati Jinich

Ingredients

For enchiladas:

  • 1 1/2 pounds medium shrimp
  • 5 sprigs fresh parsley
  • 2 garlic cloves peeled
  • 3 to 4 bay leaves
  • 1 teaspoon kosher or sea salt divided, or to taste
  • 1 1/2 pounds ripe tomatoes
  • 1 to 2 serrano or jalapeño chiles to taste
  • 4 scallions trimmed and coarsely chopped
  • 1/2 teaspoon grated nutmeg
  • 3 tablespoons canola or safflower oil divided
  • 1 cup Mexican cream Latin style crema, or heavy cream, plus a bit more for garnish
  • 12 Corn tortillas
  • 2 tablespoons unsalted butter

For garnish:

  • 4 scallions trimmed and light green and white parts thinly sliced
  • 1 ripe avocado halved, pitted, meat scooped out and sliced
  • 2 ounces queso fresco farmer’s cheese or mild feta, crumbled (½ cup)

Instructions

  • Remove the shells and tails from the shrimp and reserve. Rinse the shrimp and pat dry. Cut each one into 3 or 4 bite-size pieces.
  • In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon of the salt. Cover with water, place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 20 minutes. Strain the broth into a large measuring cup or heat-proof bowl.
  • Combine the tomatoes, remaining garlic, and chile(s) in a medium saucepan. Cover with water, and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer uncovered until the tomatoes are thoroughly soft, about 10 minutes.
  • Using a slotted spoon, transfer the tomatoes and garlic clove to a blender. Add the 4 coarsely chopped scallions; if you have simmered 2 chiles, begin by adding only 1 of them to the blender, then once you taste the finished puree you can decide if you want to add the other. Add ½ teaspoon salt, the grated nutmeg, and 1 cup of the strained shrimp shell broth. Purée until completely smooth, taste and add the other chile if you would like more chile presence and heat (the sauce will become milder as it cooks and other ingredients are added).
  • Rinse and dry the saucepan, add a tablespoon of the oil and heat over medium heat until hot but not smoking. Add the pureed tomato sauce, being careful to avoid sputters, and cover partially with a lid. Simmer, stirring occasionally, until the sauce thickens, seasons and deepens in color to a much darker red, about 10 minutes. Uncover, reduce heat to medium-low and stir in the cream. Keep at a steady low simmer for 8 to 10 more minutes, or until the sauce is thick, creamy, and coats the back of a wooden spoon. Taste and adjust salt. Remove from the heat and keep warm.
  • Prepare the tortillas for enchiladas by either heating them in a comal or passing them through hot oil.
  • To cook the shrimp, work in batches so that they will sear and not steam. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over high heat until hot, but not smoking, and the butter is bubbling. Add half the shrimp and season with salt. Cook for just a couple of minutes, stirring and flipping a few times, until just cooked through and lightly browned. Remove with a slotted spoon, add the remaining tablespoon of oil and butter to the skillet, and once the butter is foaming, cook the remaining shrimp.
  • Reheat the sauce if necessary. One by one, sauce and fill the tortillas. Glide each prepared tortilla through the sauce and place on a plate. Spoon about 3 tablespoons of the seared shrimp down the middle and fold in a half like a quesadilla. Place on a platter and continue with remaining the tortillas, overlapping the half moon-shaped enchiladas slightly. Once all of the enchiladas are filled, spoon the remaining tomato sauce on top. They should be sauced generously. Garnish with the sliced scallions, slices of avocado and crumbled cheese.

Notes

Entomatadas con Camarones

Dulce de Leche Mousse

Dulce de Leche Caramel Mousse
Print Recipe
4.43 from 7 votes

Dulce de Leche Mousse

Dulce de Leche Mousse from Pati’s Mexican Table Season 7, Episode 11 "New York"
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Dessert, Dulce de Leche, mousse, pati's mexican table, Recipe
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1/3 cup water
  • 1 envelope or about 1 tablespoon, unflavored gelatin granules
  • 1/2 cup whole milk
  • 1 cup Dulce de Leche or Cajeta
  • 1 cup heavy whipping cream
  • 1 cup diced fresh strawberries or berries of your choice optional for garnish

Instructions

  • Pour the water into a medium heatproof bowl and add unflavored gelatin. Stir and let it sit until the mixture puffs up, about 2 minutes. Fill a small saucepan, that can hold the heatproof bowl, with a couple inches of water and bring to a simmer. Place the bowl with gelatin on top, stirring occasionally, until gelatin completely dissolves, about 2 minutes. Remove from heat.
  • Add the milk and Dulce de Leche to a small saucepan set over medium heat. Stir until fully combined, about 1 to 2 minutes.
  • Pour the mixture into the bowl with the diluted gelatin and mix well. Set the bowl over an ice bath and let mixture cool and begin to set.
  • In a stand mixer, fitted with the whisk attachment, beat the heavy whipping cream until it holds soft peaks. Be careful not to overbeat.
  • Gently fold the cooled dulce de leche caramel mixture into the whipped cream until fully combined. Don’t overmix, so you won’t lose much volume. Pour the mixture into a 6 cup ring mold, bundt pan, or 6 individual ramekins (of 6 to 7 ounces). Cover with plastic wrap and chill for at least 2 to 3 hours before serving.
  • When ready to serve, remove mousse from refrigerator. If using a mold or bundt pan, invert the mousse onto a platter. Top with berries, if desired, or chocolate salami.

Notes

Mousse de Dulce de Leche

Chocolate Salami

Chocolate Salami
Print Recipe
4.34 from 6 votes

Chocolate Salami

Chocolate Salami from Pati's Mexican Table, Season 7, Episode 11 "New York"
Prep Time10 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, James Beard House, Maria Cookies, pati's mexican table
Servings: 2 logs (serves 6 to 8 people)
Author: Pati Jinich

Ingredients

  • 8 ounces (or 225 grams) bittersweet chocolate
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup unsalted butter
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 5 egg yolks
  • 12 ounces Maria Cookies broken into small pieces
  • 1/2 cup pecans lightly toasted and coarsely chopped optional
  • confectioners' sugar optional

Instructions

  • In a double boiler set over simmering water, melt the chocolate and cocoa powder along with the butter. Remove from the heat, stir, and transfer the mix to a large heatproof bowl. Add the sugar and vanilla and combine with a spatula in a circular motion. Slowly add the egg yolks, one by one, mixing very well after each addition. Fold in the broken cookie chunks. If adding pecans, fold them all in as well. You will have a moist and chunky, rough looking mix.
  • Cut 2 pieces of waxed or parchment paper of about 15" length. Spoon half of the mixture onto each piece of paper. Shape them into logs with your hands and roll them in the paper to give them a salami shape of about 2" thickness. Having the paper cover makes it easy to give them a quick roll to give them a round shape. To finish, twist the ends of the paper in opposite directions.
  • Wrap each one in a layer of plastic wrap. Place them in the freezer for about 2 or 3 hours or until frozen.
  • If you wish, roll each log in confectioners’ sugar before slicing to make the slices resemble salami. Slice them as thin or thick as you like, while frozen, and serve.
  • Chocolate salami will keep in the freezer, tightly wrapped, for about 6 months. Remove from the freezer about 10 minutes before you want to slice it.
  • If you want to give them as gifts, you may want to buy colored paper to give them a festive feel. Though, I also like to use brown unbleached parchment paper - it gives them a deli style. In any case, if you traveled with them for a while, don't forget to tell your friends to place the chocolate salamis in the freezer or refrigerator as soon as you give it to them(!).

Notes

Salami de Chocolate

Tarascan Soup

tarascan soup
Print Recipe
4.56 from 9 votes

Tarascan Soup

Tarascan Soup, from Pati’s Mexican Table Season 7, Episode 12 "Photographic Food Memories"
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Soup
Cuisine: Mexican
Keyword: beans, pati's mexican table, pinto beans, Recipe, soup, Vegetarian
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

For soup:

  • 1 pound ripe plum or roma tomatoes
  • 1 clove garlic
  • 1 (about 1 ounce) ancho chile, stem and seeds removed
  • 1/2 cup white onion, coarsely chopped
  • 1 1/2 teaspoons kosher or sea salt divided, or more to taste
  • 3 tablespoons safflower or corn oil
  • 1 pound cooked pinto beans plus 2 cups of their cooking liquid or 2 14-ounce cans cooked pinto beans plus 2 cups water
  • 3 cups chicken broth vegetable broth or water

For garnishes:

  • 1/2 cup Mexican style cream
  • 1 cup crumbled Cotija cheese
  • 1 1/2 cups crumbled tortilla chips or tortilla strips
  • 1 ancho chile stemmed, seeded, diced, deep fried for a few seconds
  • 1 avocado, peeled seeded, meat scooped out and diced, optional

Instructions

  • Place the tomatoes, garlic, and ancho chile in a saucepan. Cover with water, and simmer over medium-high heat for 10 to 12 minutes, until the tomatoes are completely cooked through and ancho chile is rehydrated.
  • Transfer the tomatoes, garlic, and ancho chile to a blender or food processor, along with 1 cup of the cooking liquid, the white onion, and 1 teaspoon of the salt. Puree until smooth.
  • Heat the oil in a large soup pot over medium-high heat. Add the pureed tomato mixture and cook for 6 to 8 minutes, stirring occasionally, until it darkens in color and thickens in consistency.
  • Meanwhile, rinse your blender or food processor, then add the pinto beans and 2 cups of their cooking liquid (or water, if using canned beans) and puree until smooth.
  • Reduce the heat to medium and stir the bean puree, broth and the remaining ½ teaspoon of salt into the thickened tomato mixture. Simmer for 10 to 15 minutes, or until the soup has seasoned and has a creamy consistency. Taste for salt and add more if needed. Turn off the heat, as it thickens quickly.
  • Ladle the soup into bowls, drizzle with a tablespoon of the cream and top with some cheese, a handful of crumbled tortilla chips or tortilla strips, a few fried ancho chile crisps and some diced avocado. You can also place the garnishes in bowls on the table to let your guests decide how much of each garnish they want to add to their bowls.
  • The soup itself may be cooled and stored in a tightly sealed container in the refrigerator for up to 4 days. Because this soup thickens a bit as it cools, you may need to add some chicken broth or water to thin it out when you reheat it.

Notes

Pinto Bean and Tomato Soup

Sanborns’ Swiss Chicken Enchiladas

Sanborns’ Swiss Chicken Enchiladas
Print Recipe
4.17 from 6 votes

Sanborns’ Swiss Chicken Enchiladas

Sanborns’ Swiss Chicken Enchiladas, from Pati’s Mexican Table Season 7, Episode 12 "Photographic Food Memories"
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, corn tortillas, Enchilada, Oaxaca cheese, pati's mexican table, Recipe, serrano chiles, tomatillos
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds tomatillos husked, scrubbed and rinsed, and quartered
  • 2 garlic cloves peeled
  • 1/2 cup coarsely chopped white onion
  • 1 to 2 serrano chiles stemmed, seeding optional
  • 1 1/2 cups coarsely chopped cilantro leaves and upper part of stems
  • 1 teaspoon kosher or sea salt or to taste
  • 1/4 cup water
  • 1 tablespoon canola or safflower oil
  • 1 cup chicken broth, or vegetable broth, or water homemade or store-bought
  • 1 cup Mexican style cream, Latin-style cream or heavy cream
  • 12 Corn tortillas
  • 3 cups shredded cooked chicken
  • 3 cups Oaxaca or Muenster cheese, grated

Instructions

  • In a blender, combine the tomatillos, garlic, onion, chiles (start with 1 and add another if desired), cilantro, salt and water. Puree until completely smooth.
  • Heat the oil in a medium saucepan set over medium heat until hot but not smoking. Add the pureed tomatillo mixture, being careful as it will sear and splutter. Cover partially with a lid and cook, stirring occasionally, until it thickens and darkens, about 4 to 5 minutes.
  • Stir in the broth, cover partially, and simmer for 5 minutes more. Turn off the heat and stir in the cream. Set aside.
  • Prepare the tortillas for enchiladas by either heating them on a comal or passing them through hot oil.
  • Preheat the oven to 400 degrees Fahrenheit.
  • Pour about 1 cup of the cooked salsa verde into a 9”x13” baking dish. One by one, place a tortilla on a plate or cutting board and arrange about ¼ cup shredded cooked chicken down the middle. Roll up into a soft chubby enchilada and place seam down in the baking dish. Continue with the rest of the tortillas.
  • Pour the remaining cooked salsa verde over the enchiladas and sprinkle the grated cheese on top. Place in the oven and bake for 10 to 15 minutes, or until the cheese has completely melted and begun to lightly brown.

Notes

Enchiladas de Pollo Suizas Sanborns

Tita Chelo’s Frosted Flake Cookies

Tita Chelo’s Frosted Flake Cookies
Print Recipe
4.58 from 7 votes

Tita Chelo’s Frosted Flake Cookies

Tita Chelo’s Frosted Flake Cookies, from Pati’s Mexican Table Season 7, Episode 12 "Photographic Food Memories"
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: Mexican
Keyword: cereal, cookies, Dessert, frosted flakes, pati's mexican table, Recipe
Servings: 20 Cookies
Author: Pati Jinich

Ingredients

  • 1 1/3 cups unsalted butter at room temperature
  • 1 1/4 cups granulated sugar
  • 3 eggs at room temperature, cracked into a small bowl
  • 1 tablespoon vanilla extract
  • 1/8 teaspoon fine sea salt
  • 3 cups all-purpose flour plus an additional 1/4 cup for shaping the dough
  • 4 to 5 cups frosted flakes cereal of your choice

Instructions

  • In a stand mixer, fitted with the paddle attachment, whip the butter until soft and fluffy, about 2 minutes. Add the sugar 1/4 cup at a time, beating well after each addition.
  • Scrape down the sides of the bowl and the beaters. Add the eggs and continue beating until well mixed, another minute. Beat in the vanilla and salt. Add the flour 1/4 cup at a time, beating for a few seconds after each addition, and continue to beat until the flour is incorporated. The batter should be very smooth, homogenous and soft. Remove the bowl from the mixer.
  • Cover 2 large baking sheets with parchment paper. Preheat the oven to 325 degrees Fahrenheit and position the oven racks in the middle and bottom thirds.
  • Place 2 cups of frosted flakes on a large dinner plate or baking sheet and using your hands, squeeze and crumble the flakes to make them smaller, taking care not to grind them up completely. Place 1/4 cup flour on another plate and set it next to the plate with the frosted flakes, and have the parchment-covered baking sheets nearby.
  • Dust your hands with the flour on the plate and scoop up about 1/4 cup of dough. Roll it into a ball and flatten the ball slightly in your hands, then put it into the crumbled frosted flakes to “bread” the cookie. Gently press the ball of dough into the flakes as you add about a teaspoon of crumbs to the top, then press into a ¼-inch thick, 3- to 4-inch round. Transfer to the baking sheet and repeat with rest of the dough.
  • Bake 20 to 25 minutes, rotating the pans from top to bottom and front to back halfway through, until the cookies are light golden brown around the edges. Remove from the oven and allow to cool. Store in a tin or a jar.

Notes

Galletas de Zucaritas de la Tita Chelo 

Mary-Mex Crab Dip

Mary-Mex Crab Dip
Print Recipe
4.75 from 4 votes

Mary-Mex Crab Dip

Mary-Mex Crab Dip, from Pati’s Mexican Table Season 7, Episode 13 "Mex’d Up American Regional Favorites"
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Appetizer, Snack
Cuisine: American, Mexican
Keyword: Antojo, chiles toreados, cotija cheese, crab, dip, Recipe, seafood
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1/4 cup Mexican crema
  • 1/4 cup mayonnaise
  • 1/2 cup crumbled Cotija cheese divided
  • 1/2 cup shredded Muenster cheese
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon cayenne pepper
  • 3 tablespoons chiles toreados chopped and drained
  • 1 pound jumbo lump crab meat picked through to remove any shells
  • 4 scallions, thinly sliced
  • Crackers, crostini, or chips for serving

Instructions

  • Preheat the oven to 350 degrees Fahrenheit.
  • In a medium bowl, stir together the crema, mayonnaise, ¼ cup of Cotija cheese, Muenster cheese, lime juice, Worcestershire and cayenne until combined.
  • Fold in the chiles, crab meat, and the white and light green parts of the scallions (reserve the rest for garnish), being careful not to break the crab up too much.
  • Transfer the mixture to an oven safe dish. Sprinkle remaining Cotija cheese on the top. Bake for 30 to 35 minutes, or until it is bubbly and golden brown. Sprinkle on the reserved scallions. Serve with crostini, crackers or chips.

Notes

Dip de Cangrejo Mary-Mex

Spicy Mexican Southern Fried Chicken

Spicy Mexican Southern Fried Chicken
Print Recipe
5 from 5 votes

Spicy Mexican Southern Fried Chicken

Spicy Mexican Southern Fried Chicken, from Pati’s Mexican Table Season 7, Episode 13 "Mex’d Up American Regional Favorites"
Prep Time4 hrs 10 mins
Cook Time20 mins
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: chicken, chiles de arbol, fried chicken, Guajillo, habanero, honey, pati's mexican table, Recipe
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 4 chiles de arbol, stemmed
  • 4 guajillo chiles, stemmed and seeded
  • 1 3-4 pound chicken cut into 10 pieces
  • 3 cups buttermilk
  • 1/2 cup sauce from chipotles in adobo
  • Vegetable oil for frying
  • 3 cups all-purpose flour
  • 1 teaspoon paprika
  • 2 teaspoons kosher or sea salt plus more to season the chicken
  • 1/2 teaspoon pepper plus more to season the chicken
  • 1/2 cup honey
  • 1/4 cup canned sliced habanero chiles

Instructions

  • Heat a comal or cast iron skillet over medium high. Toast the chile de arbol and the guajillo until both sides are slightly charred. Remove from heat and let cool. Once the chiles have cooled, add them to a spice or coffee grinder and finely grind.
  • Add chicken pieces to a large bowl. Season with salt and pepper and 1 tablespoon of the ground chile mixture (reserve the rest). Pour the buttermilk and sauce from chipotles in adobo over the chicken and mix gently to combine. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or up to 48 hours. The longer the chicken marinates, the more the flavors will soak in.
  • When you are ready to cook the chicken, fill a dutch oven or heavy bottomed pan a little less than halfway full with oil and preheat until the temperature reaches 365 degrees Fahrenheit on a fry thermometer (or test the oil by dropping in a small piece of chicken, it should actively bubble around it).
  • Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet with a rack.
  • Add the remaining chile mixture to a large bowl, along with the flour, paprika, salt and pepper, and whisk to combine. Remove the chicken one piece at a time from the buttermilk - shaking off any excess buttermilk - and put it into the bowl with the flour mix, rotating it to coat.
  • Once all the chicken is in the bowl and fully coated with the flour mix, one at a time, place 2 to 3 pieces into the hot oil, depending on the size of your pan. Be careful not to overcrowd the pan. Fry for 3 to 4 minutes, then flip and fry for 3 more minutes, or until it is a dark golden brown. Transfer to the sheet pan with a rack and place into the oven. Let the oil return to 365 degrees Fahrenheit and repeat the process with remaining chicken pieces.
  • Use a meat thermometer to check the internal temperature of the chicken. They should all be at least 165 degrees Fahrenheit. If the chicken is not fully cooked, leave it in the oven for another 10 to 15 minutes, flipping halfway through.
  • When chicken is ready to serve, heat the honey in a saucepan or in the microwave. Add habaneros with a little of their liquid and stir together. Place the fried chicken on a serving platter and drizzle the habanero honey over the chicken. Serve immediately with extra habanero honey sauce on the side.

Notes

Pollo Frito a la Mex

Dulce de Leche Chocolate Pecan Pie

Dulce de Leche Caramel Chocolate Pecan Pie
Print Recipe
4.58 from 7 votes

Dulce de Leche Chocolate Pecan Pie

Dulce de Leche Chocolate Pecan Pie, from Pati’s Mexican Table Season 7, Episode 13 "Mex’d Up American Regional Favorites"
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: Cajeta, Caramel, Chocolate, cinnamon, Dessert, Dulce de Leche, Pecan, Pie, Recipe
Servings: 10 Servings
Author: Pati Jinich

Ingredients

For the crust:

  • 1 1/4 cups all-purpose flour plus more to work the dough
  • Pinch of kosher or sea salt
  • 1 teaspoon granulated sugar
  • 1 stick (or 1/2 cup) cold unsalted butter diced
  • 1/4 cup cold water

For the filling:

  • 3 eggs
  • 1 cup Dulce de Leche or Cajeta
  • 1/2 cup dark brown sugar
  • 1/2 cup light corn syrup
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon kosher or sea salt
  • 2 cups (or 8 ounces) pecan halves coarsely chopped
  • 2 ounces (or 1/3 cup) chopped bittersweet chocolate

Instructions

To prepare the crust:

  • Place the flour, salt, sugar and diced cold butter in a food processor. Process a few times, until the mixture looks like a coarse meal. Add the cold water and process again a few times. The dough should become more moist. Turn out of the food processor and gather into a ball. Lightly dust your countertop with flour, and knead the dough 3 to 4 times until it comes together. Shape into a flat ball, wrap in plastic wrap and refrigerate for until firm, about an hour.

To prepare the filling:

  • In a bowl, beat the eggs with a whisk until foamy. Incorporate the Dulce de Leche, brown sugar, corn syrup, melted butter and salt and whisk until it is well blended. Add the chopped pecans and chocolate and mix well.

To assemble the pie:

  • Set an oven rack in the middle of the oven and preheat to 375 degrees Fahrenheit. Remove the dough from the refrigerator. Lightly dust your countertop, hands and a rolling pin with flour. Roll out the dough into about an 11” to 12” round. Place it in a pie mold, pressing the bottom and sides into the mold and crimp the edge on top.
  • Pour the filling into pie crust. Cover the pie loosely with aluminum foil and place in the oven. Bake for 55 minutes, or until the pie is set and edges have lightly browned. Remove from the oven and let cool before serving.

Notes

Pay de Dulce de Leche y Chocolate con Nuez  

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