Season 4 San Miguel & Guanajuato

Red Sauce

chile rellenos pati jinich
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4.5 from 6 votes

Red Sauce

Red Sauce for Chiles Rellenos recipe from Pati's Mexican Table, Episode 11 "Family Favorites"
Prep Time5 mins
Cook Time25 mins
Cuisine: Mexican
Keyword: chiles rellenos, red sauce, sauce, Tomato
Servings: 4 cups approx.
Author: Pati Jinich

Ingredients

  • 2 pounds ripe tomatoes
  • 2 garlic cloves
  • 1 1-inch thick slice of a large white onion outer skin peeled off (about 2 ounces)
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup chicken or vegetable broth

Instructions

  • Place the tomatoes and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes until the tomatoes are completely smooth, cooked and mushy.
  • Place tomatoes and garlic in 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 tomato sauce, cover with a lid partially and simmer for 5 to 6 minutes, stirring here and there. Add the chicken broth, stir and cook for another 6 to 8 minutes, until well seasoned and lightly thickened.

Notes

Salsa Roja

Chiles Rellenos

chile rellenos pati jinich
Print Recipe
4 from 6 votes

Chiles Rellenos

Chiles Rellenos recipe from Pati's Mexican Table Season 4, Episode 11 "Family Favorites"
Prep Time45 mins
Cook Time15 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, cheese, chiles rellenos, chilis, chillis, fried, poblanos, stuffed
Servings: 6 to 8 chiles rellenos
Author: Pati Jinich

Ingredients

  • 6 to 8 poblano chiles (about 2 pounds)
  • 1 batch red sauce or salsa roja
  • 3 to 4 cups grated melty cheese such as Oaxaca, Monterey Jack, mozzarella or Muenster
  • 4 eggs separated
  • 1/2 cup all-purpose flour
  • Vegetable oil for frying

Instructions

To prepare the poblano chiles:

  • Place chiles on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, while the flesh must be cooked but not burnt. Place them immediately in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Lastly, under a thin stream of cold water, remove the charred skin, which should come right off. Make a slit down one side of the pepper and remove the cluster of seeds and veins. Once cleaned, pat them dry.
  • Stuff each of the poblano chiles with about 1/2 cup grated cheese, or as much as will fit, allowing them to close. You may seal with a toothpick. Place 1/2 cup flour on a plate, roll the stuffed chiles in the flour and let them sit. The flour coating will help the batter coat and stay on the chiles.

To prepare the batter:

  • In a stand mixer, beat the egg whites until they hold stiff peaks. Gently, on low speed, fold in the egg yolks and only beat enough so that they are incorporated, a few seconds.

To cook the chiles:

  • In a large casserole, heat about 1/2-inch of oil over medium to medium-high heat. Once hot, test the oil, by dipping a teaspoon of batter into the oil; if there are active bubbles all around it, it’s ready. Dip each of the stuffed and floured chiles into the egg batter, making sure that they are entirely covered in batter.
  • In batches, place them in the hot oil without overcrowding, trying to have the side that was open or sealed with the toothpick facing up. Spoon some of the hot oil on top, so that it will seal the chile. Fry for about 2 minutes per side, flipping genly with a slotted spoon, until golden brown. Transfer to a paper-towel covered drying rack or platter.

To serve:

  • Heat the salsa roja. Serve the chiles with a generous amount of salsa roja spooned on top. Alternatively, you can place the chiles in a casserole and top with the heated salsa roja. Eat while hot and melty!

Carne Asada and Cebollitas Pizza

carne asada pizza
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4.67 from 3 votes

Carne Asada and Cebollitas Pizza

Carne Asada and Cebollitas Pizza recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”
Prep Time2 hrs 30 mins
Cook Time25 mins
Total Time2 hrs 55 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Avocado, beef, carne asada, chiles de arbol, Maggi sauce, pati's mexican table, pizza, steak
Servings: 1 10- to 12-inch pizza
Author: Pati Jinich

Ingredients

  • 1 chile de arbol stemmed
  • 2 garlic cloves roughly chopped
  • 2 tablespoons Worcestershire sauce
  • 1/2 cup Maggi sauce or soy sauce
  • 1/2 cup freshly squeezed lime juice
  • 8 ounces flank steak or skirt steak
  • 3 spring onions or 1 bunch scallions (5 to 6), trimmed to bite size pieces, including white and light green part of stems, plus more for garnish
  • 8 ounces pizza dough
  • All-purpose flour for dusting work surface
  • 1/2 cup tomato pizza sauce
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/2 ripe Mexican avocado pitted, meat scooped out and sliced, for garnish
  • cilantro leaves for garnish
  • 1 lime cut into wedges, for garnish

Instructions

  • To make the marinade, toast the chile on a small skillet over medium heat for less than a minute per side, until toasted but not burnt. In a blender or food processor, puree the chile with the garlic, Worcestershire sauce, Maggi sauce and lime juice. Divide marinade, reserving 1/4 cup for the onions and the rest for the steak.
  • Place the steak in a zip-lock bag or shallow dish and pour all but 1/4 cup marinade over it to coat. Cover (if in a dish) and refrigerate for at least 2 hours and up to overnight, turning the meat once.
  • Remove the steak from the marinade. Place in an oven-proof dish and broil for 3 minutes per side. Alternatively, you can grill it for the same amount of time over medium-high heat. You want to cook the meat to somewhere between rare and medium rare. Set aside to rest for 5 to 10 minutes, then slice and cut into 1 to 2-inch pieces, across the grain.
  • Place the spring onions or scallions in a medium bowl with remaining 1/4 cup marinade.
  • Preheat the oven to 425 degrees. On a lightly floured surface, stretch dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spead on 1/2 cup of the pizza sauce leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, place the meat and onions (without their marinade) all over. Reserve the onion marinade for people to add as extra sauce once the pizza is done. Add the remaining mozzarella cheese. Transfer back to the oven and bake until cheese is melted and crust is crisp, about 12 to 14 more minutes.
  • Transfer to a cutting board and serve the pizza topped with sliced avocado, cilantro leaves, sliced scallions and lime wedges. Drizzle on some reserved onion marinade, too.

Foolproof Pizza Dough

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5 from 5 votes

Foolproof Pizza Dough

Foolproof Pizza Dough recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”
Prep Time5 mins
Cook Time30 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: dough, pati's mexican table, pizza
Servings: 2 10- to 12-inch pizzas
Author: Pati Jinich

Ingredients

  • 1 teaspoon active dry yeast
  • 1 tablespoon extra virgin olive oil
  • 1 cup lukewarm water (110-115 degrees)
  • 1/2 teaspoon sugar
  • 2 2/3 cups all-purpose flour plus more for work surface
  • 2 teaspoons kosher or coarse sea salt

Instructions

  • In a medium bowl, combine the yeast with the olive oil and the lukewarm water. Once it is well mixed, add the sugar and stir well.
  • In a large mixing bowl, combine the flour with the salt. Make a well in the middle and add the yeast mix. Use your hands to incorporate it all together until it is fully combined, about 2 minutes. Let the dough rest for 15 to 20 minutes.
  • Flour your counter and your hands generously, remove the dough from the bowl and knead until the dough goes from being sticky and gooey to very elastic, smooth and malleable. It will take anywhere from 3 to 5 minutes. Add more flour to your counter and hands as need be.
  • Divide the dough in half, form into two balls and wrap them each in plastic wrap. Place the dough in the refrigerator for at least 2 hours before using, or up to 3 days.
  • Bring the dough back to room temperature, without removing the plastic wrap, before using.

Notes

Masa para Pizza Fácil

Poblano, Corn and Zucchini Pizza

poblano corn zucchini pizza
Print Recipe
5 from 4 votes

Poblano, Corn and Zucchini Pizza

Poblano, Corn and Zucchini Pizza recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: Corn, pati's mexican table, pizza, poblanos, requesón, ricotta, Zucchini
Servings: 1 10- to 12-inch pizza
Author: Pati Jinich

Ingredients

  • 1 poblano chile roasted, sweated, peeled and cut into 1 inch strips
  • 1 small zucchini shaved into zucchini ribbons with a peeler or mandoline (about 1 1/4 cups)
  • 1/3 cup corn kernels fresh or thawed from frozen
  • 1/4 cup slivered red onion
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons freshly squeezed lime juice
  • 1/4 teaspoon chipotle or ancho chile powder
  • 1/4 teaspoon kosher or coarse sea salt or to taste
  • All-purpose flour for dusting work surface
  • 1/2 pound pizza dough
  • 1/2 cup tomato pizza sauce
  • 1 1/2 cups shredded mozzarella cheese divided
  • 1/4 cup fresh ricotta cheese or requesón
  • 2 tablespoons roughly chopped Italian flat-leaf parsley for garnish

Instructions

  • Preheat oven to 425 degrees.
  • In a medium bowl, toss to combine the poblano chile strips, zucchini ribbons, corn, red onion, olive oil, lime juice, chile powder and salt.
  • On a lightly floured surface, stretch the dough into a 10 to 12-inch circle and place on a pizza stone or in a cast-iron pan. Bake for 10 minutes. Remove from the oven and spread on 1/2 cup pizza sauce, leaving a 1/2-inch border all the way around. Top with 3/4 cup mozzarella cheese, then using a slotted spoon to leave the juices in the bowl, spoon on the poblano, zucchini and corn mixture. Add the remaining mozzarella cheese, and then place about 8 mounds, about a heaping teaspoon each, of ricotta cheese on top. Transfer back to the oven and bake until the cheese is melted and the crust is crisp, about 12 to 14 more minutes.
  • Transfer to a cutting board, sprinkle with chopped parsley if desired, and serve.

Notes

Pizza de Chile Poblano, Elote y Calabacitas

Chicken in Green Salsa Tamal

chicken in green salsa tamal
Print Recipe
4.6 from 5 votes

Chicken in Green Salsa Tamal

Chicken in Green Salsa Tamal recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time45 mins
Cook Time35 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, masa, pati's mexican table, salsa verde, Tamales
Servings: 18 tamales
Author: Pati Jinich

Ingredients

For the tamal dough or masa:

  • 3/4 cup lard, vegetable shortening, or seasoned oil (see note at end of recipe)
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 teaspoon cold water
  • 1 teaspoon baking powder
  • 1 pound (about 3 1/4 cups) instant corn masa flour (masa harina) for tortillas or tamales
  • 3 1/2 cups homemade chicken broth add more if needed

For the filling:

  • 1 batch salsa verde
  • 2 cups shredded cooked chicken from homemade chicken broth

To assemble the tamales:

  • 25 dried corn husks soaking in hot water

Instructions

To make the tamal dough or masa:

  • Place lard, vegetable shortening or seasoned oil in an electric mixer and beat until very light, about 1 minute. Add salt and 1 teaspoon of cold water and continue beating until it is white and spongy, a couple more minutes. Add the baking powder and then alternate adding the instant corn masa and the chicken broth a little at a time. Continue beating until dough is homogeneous and as fluffy as can get. You know the tamal masa is ready when you can drop 1/2 teaspoon of the masa in a cup of cold water and it floats.

To make the filling:

  • Combine the salsa verde with the cooked shredded chicken.

To assemble the tamales:

  • Soak the dried corn husks in hot water for a couple minutes, or until they are pliable, and drain. Lay out a corn husk with the tapering end towards you. Spread about 3 tablespoons of masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides. Place 1 tablespoon of filling in the middle of the masa square.
  • Pick up the two long sides of the corn husk and bring them together (you will see how the masa starts to swaddle the filling) and fold the folded sides to one side, rolling them in same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.
  • Assemble all the tamales and place them as vertically as you can in a container.

To prepare the tamalera or steamer:

  • Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To cook the tamales:

  • When you have all tamales ready, place them, again as vertically as you can, into the prepared steamer with the open end on top. If there is space left in the steamer, tuck in some corn husks, so the tamales won’t dance around. Cover with more corn husks, and steam covered with a lid for 50 minutes to an hour. You know the tamales are ready when they come easily free from the husks. They will still be moist, and as they are released from the husks, you will see the moisture, like when you remove good moist muffins from their paper baking cups.
  • Finished tamales will stay warm for about 2 hours in the steamer. They can be made ahead several days before and stored in refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in a steamer. For refrigerated tamales, it will take about 20 minutes and about 45 minutes for frozen tamales.
  • Note: To make seasoned oil, in a medium saucepan, heat 1 cup vegetable oil over medium heat, add a thick slice of onion and 4 garlic cloves. Cook for 15 minutes until completely browned. Remove onion and garlic before using the oil.

Notes

Tamales de Pollo con Salsa Verde

Tacos al Pastor

Pati Jinich Tacos al Pastor
Print Recipe
4.5 from 6 votes

Tacos al Pastor

Tacos al Pastor recipe from Pati's Mexican Table Season 4, Episode 3 “Taco Night”
Prep Time3 hrs
Cook Time15 mins
Total Time3 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, cheese, cilantro, corn tortillas, lime, pati's mexican table, pineapple, pork, tacos
Servings: 12 to 14 tacos
Author: Pati Jinich

Ingredients

  • 3 pounds pork shoulder or butt sirloin cutlets or butterfly chops, cut into 1/2-inch slices
  • 3 cups achiote adobo marinade
  • Half of a pineapple peeled, cut into 1/2-inch slices
  • 2 tablespoons vegetable oil divided
  • To taste kosher or coarse sea salt
  • 12 to 14 corn tortillas (or flour tortillas to make them “gringas” style)
  • Shredded queso asadero, Mexican Oaxaca or Chihuahua or mozzarella, Monterey Jack, or any melty cheese of your choice (optional, for making them “gringas” style)
  • 1 cup cilantro roughly chopped, to garnish
  • 1 cup white onion roughly chopped, to garnish
  • 2 limes cut into quarters, to garnish
  • Serve with a salsa of your choice

Instructions

  • Marinate the meat in the adobo marinade for at least 3 hours, or up to 48 hours, in the refrigerator. Reserve 3/4 cup of marinade to brush on the pineapple before grilling/cooking and to finish off meat.
  • When ready to make tacos, remove the meat from the refrigerator. Brush some of the reserved marinade on the pineapple slices. Reserve the remaining marinade.
  • Heat a large heavy skillet over medium-high heat. Once hot, add a tablespoon of oil. Place as many pineapple slices as will fit on the skillet and sear for about 3 minutes per side, until juicy and lightly charred on both sides. Remove from heat. When cool enough to handle, cut the pineapple into thin slices about 1 to 2-inches long and 1/4-inch wide, removing the core. Place in a bowl and cover.
  • Drizzle another tablespoon of oil onto the skillet. Lightly sprinkle the meat with salt to taste. Sear as many slices of meat as will fit in the pan, without over crowding, for about 2 minutes per side until browned on both sides. Cook in batches if necessary. Place the meat on a chopping board. Cut it crosswise into thin slices about 1/4-inch thick and 1-inch wide.
  • Once done with all the meat, reduce the heat to medium, place the meat back in the skillet and pour the rest of the unused marinade on top. Stir and cook for another minute. Cover and set on the table.
  • On a pre-heated cast iron skillet or comal set over medium heat, heat the corn tortillas 1 to 2 minutes per side until thoroughly cooked, lightly browned and crisp on the outside. Place them in a tortilla warmer and bring to the table along with the meat, pineapple, chopped cilantro, chopped onion, lime wedges, and salsa of your choice. Let everyone assemble their own tacos.
  • Note: If you want to offer some “gringas,” heat flour tortillas on the comal and, once hot, add the melty cheese, fold, and let it melt as if it were a quesadilla. Once melted, re-open the tortilla, add a generous tablespoon or two of the sliced meat, fold again and serve.

Mexican Chicken Broth

broth or caldo
Print Recipe
3.4 from 5 votes

Mexican Chicken Broth

Mexican Chicken Broth recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time5 mins
Cook Time50 mins
Total Time55 mins
Course: Soup
Cuisine: Mexican
Keyword: carrots, celery, chicken, chicken broth, onion, pati's mexican table
Servings: 8 cups broth & 6 cups shredded chicken
Author: Pati Jinich

Ingredients

  • 1 3-pound chicken cut into serving pieces, or 2–3 pounds mixed chicken parts
  • 3 carrots peeled and cut into large chunks
  • 1 white onion halved
  • 3 celery stalks cut into large chunks
  • 1 clove garlic
  • 5 to 6 black peppercorns
  • 5 to 6 fresh Italian parsley sprigs
  • 1 to 2 teaspoons dried marjoram
  • 1 to 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 tablespoon kosher or coarse sea salt or to taste
  • 3 1/2 quarts water

Instructions

  • Place all the ingredients in a large pot and bring to a boil. Reduce the heat to medium-low, skim off any foam, and simmer, partially covered, for 50 minutes. Turn off the heat and let cool.
  • With a slotted spoon, transfer the chicken pieces to a bowl. Strain the broth into a container, cool, and refrigerate. Remove the skin and bones from the chicken. Shred or cut the meat into chunks for future use and refrigerate if not using right away.

Notes

Caldo de Pollo

Salsa Verde

salsa verde or tomatillo salsa
Print Recipe
4.58 from 7 votes

Salsa Verde

Salsa Verde recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Sauce
Cuisine: Mexican
Keyword: cilantro, garlic, jalapeno, pati's mexican table, salsa verde, serrano chiles, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 pounds green tomatillos husks removed and rinsed
  • 2 cloves garlic
  • 2 serrano or jalapeño chiles or more to taste
  • 1 cup cilantro leaves and upper stems
  • 1/4 cup roughly chopped white onion
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 2 tablespoons safflower or corn oil

Instructions

  • Place the tomatillos along with the garlic cloves and chiles in a pot and add enough water to cover. Place over high heat and bring to a boil. Reduce heat to medium and simmer for about 10 minutes, or until the tomatillos change in color from bright green to a pale green, are cooked through, and are soft but are not coming apart.
  • Transfer the tomatillos, garlic, chile (you may want add only 1 chile at first), and 1/2 cup of the cooking liquid to a blender and puree until smooth. Incorporate the cilantro leaves, onion and salt and process again. Taste for salt and add more if need be. Also taste for heat, you may add the other chile in pieces until you reach your desired heat level.
  • In a medium saucepan, set over medium heat, pour the oil. Once hot, pour in the salsa verde, bring to a simmer and cook for 6 to 8 minutes until it thickens a bit and deepens its flavor and color. Turn off the heat.
  • Allow to cool to room temperature and serve. Or, once it cools down, you may store it in a closed container in the refrigerator for weeks.

Mango Puff

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4.86 from 7 votes

Mango Puff

Mango Puff recipe from Pati's Mexican Table Season 4, Episode 13 “Backyard Picnic”
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: Mexican
Keyword: gelatin, lime, mango, pati's mexican table, Sweetened Condensed Milk
Servings: 12 individual gelatins
Author: Pati Jinich

Ingredients

  • 1 cup lukewarm water
  • 2 envelopes unflavored gelatin about 2 tablespoons
  • 1 14-ounce can sweetened condensed milk
  • 4 cups cubed mango fresh or thawed from frozen
  • 1 tablespoon fresh squeezed lime juice
  • 2 cups heavy whipping cream
  • 1 cup diced fresh mango or berries (optional for garnish)

Instructions

  • Pour 1 cup lukewarm water into a medium heatproof bowl and add 2 envelopes of unflavored gelatin. Stir and let rest until mixture puffs up, it will increase slightly in volume, about 3 minutes. Meanwhile, fill a small saucepan (that can hold the heatproof bowl) with 2 to 3 inches of water and bring to a simmer over medium-low heat. Place bowl with the gelatin mixture on top the saucepan, creating a water bath or double boiler. Let the bowl rest there, stirring occasionally, until gelatin completely dissolves, approximately 2 to 3 minutes. Remove from heat.
  • Pour the sweetened condensed milk into a blender along with the mango chunks and lime juice, puree until completely smooth. Add the diluted gelatin and blend on low speed for a few seconds to combine. Pour into a large mixing bowl. Let it begin to set as you whip up the cream.
  • In a stand mixer fitted with the whisk attachment, beat the heavy whipping cream until it holds soft peaks. Fold the whipped cream with the mango gelatin until fully combined.
  • Pour into individual gelatin molds or ramekins, cover tightly with plastic wrap, and refrigerate until completely chilled and set, at least an hour. Alternatively you can pour it onto a container, and let it chill and spoon onto bowls later.
  • When ready to serve, remove from the refrigerator and decorate with diced fresh mango or berries of your choice, if desired. Or if chilled in a large bowl, spoon onto individual bowls.

Notes

Gelatina de Mango

Crazy Chicken and Plantain Torta

crazy chicken plantain torta pati jinich
Print Recipe
4.34 from 3 votes

Crazy Chicken and Plantain Torta

Crazy Chicken and Plantain Torta recipe from Pati's Mexican Table Season 4, episode 13 "Backyard Picnic"
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, Mexican, Plantains, refried beans, Torta
Servings: 6 tortas
Author: Pati Jinich

Ingredients

  • 6 boneless skinless chicken thighs or breast filets
  • 2 teaspoons white vinegar
  • 2 tablespoons vegetable oil plus 3 tablespoons if frying chicken, plus more for plantains
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 4 whole cloves
  • 2 very ripe plantains peeled and diagonally sliced
  • 1 1/2 cups refried beans homemade or store bought
  • 6 bolillos teleras, individual baguettes, or large baguettes cut into 4-inch pieces and halved
  • 2 large ripe Mexican avocados halved, pitted, meat scooped out and sliced

Instructions

  • Place the chicken in a container or dish.
  • In a small bowl, combine the vinegar, oil, cumin, cinnamon, allspice black pepper and salt. With your hands, pulverize the tops of the cloves into the mix and discard the stems. Whisk with a fork or whisk until thoroughly combined. Pour the mixture all over the chicken, making sure it is entirely covered. You may marinate it for up to 24 hours in the refrigerator, or cook immediately.
  • Preheat oven to 425 degrees. Make sure your chicken thighs are not rolled out before you bake them; they should be in their normal shape, as if there were a bone still in them. Place the baking dish with the chicken in the oven and roast for 25 minutes. Raise the oven temperature to 500 and roast for 5 more minutes, until the chicken has browned on top and bottom and the meat is thoroughly cooked. Alternatively, heat 3 tablespoons of oil in a large casserole or frying pan set over medium high heat. Once hot, cook the chicken for about 4 to 5 minutes per side.
  • Let the chicken rest for a few minutes before you slice. Once it is cool enough to handle, cut each thigh into 1/2-inch slices across the grain.
  • Heat about 1/2-inch oil in a large casserole or frying pan over medium to medium-high heat. Once it is hot, test with a plantain slice to see if there are active bubbles all around it (without foaming over). Fry the plantain slices, without crowding the pan (you may need to do it in batches), for about 2 to 3 minutes per side until they are golden brown, a bit caramelized and crisp. Remove and place on a paper towel covered plate.
  • Heat your refried beans!
  • To assemble the tortas: If the bread is fresh, just slice it in half, no need to toast. If it isn’t fresh, toast it for a few minutes. Spread about 2 to 3 tablespoons refried beans on the bottom half, top with 4 to 5 cooked plantain slices, then a chicken thigh and then 3 to 4 slices of avocado. Place top half on bread on. Cut in half and eat, or pack and take it to go.

Notes

Torta Loca de Pollo y Plátano

Sandwich Rollups

sandwich rollups pati jinich
Print Recipe
5 from 3 votes

Sandwich Rollups

Sandwich Rollups recipe from Pati's Mexican Table Season 4, Episode 13 “Backyard Picnic”
Prep Time10 mins
Cook Time3 mins
Total Time13 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: Avocado, bread, chipotles in adobo, ham, Monterrey Jack cheese, Muenster cheese, pati's mexican table, Sandwich, turkey
Servings: 4 whole rollups, 8 halves
Author: Pati Jinich

Ingredients

  • 1 ripe Mexican avocado halved, pitted, meat scooped out, diced and mashed in a bowl
  • 1 teaspoon mayonnaise
  • 2 teaspoons yellow mustard
  • 1 teaspoon adobo sauce from chipotles in adobo sauce optional, or more to taste
  • 4 sandwich bread slices whole wheat or white
  • 4 thin slices ham or turkey
  • 4 slices Muenster or Monterey Jack cheese

Instructions

  • In a bowl, mash the avocado and mix with the mayonnaise, mustard and adobo sauce until completely smooth and combined.
  • To assemble the sandwich rolls: With a rolling pin, roll out each sandwich bread slice until completely flattened. Leaving at least 1 inch around the edges of the bread, spread on a generous tablespoon of the avocado mixture and top with a slice of ham and cheese. Roll up the sandwich and pat to flatten a bit with your hand once you are done. With a sharp knife, cut off the ends of the sandwich roll (less than 1/4-inch) and cut the sandwich roll in half, diagonally.
  • If sending them to school, pack as is and lay flat on their side.
  • If you are eating them at home, you can place them in the toaster oven for 2 to 3 minutes and stand them up on the cut flat side.

Notes

Rollitos de Sandwich

Potato and Poblano Rajas Salad

potato poblano rajas salad
Print Recipe
5 from 6 votes

Potato and Poblano Rajas Salad

Potato and Poblano Rajas Salad recipe from Pati's Mexican Table Season 4, Episode 13 “Backyard Picnic”
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: allspice, pati's mexican table, poblanos, potatoes, rajas, red onion, sesame oil, tarragon, vinegar
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds baby red potatoes
  • 3 poblano chiles charred, sweated, peeled and cut into strips
  • 1/2 cup olive oil
  • 1 tablespoon sesame oil
  • 1 1/2 cups halved and thinly sliced red onion
  • 1 teaspoon dried tarragon
  • 1/4 teaspoon ground allspice
  • 1/4 cup sesame seeds
  • 2 tablespoons white wine vinegar
  • 1 tablespoon unseasoned rice vinegar
  • 1/2 teaspoon kosher or coarse sea salt

Instructions

  • Bring a large pot of salted water to a rolling boil over medium-high heat. Drop in the red potatoes and cook for about 20 minutes, until they are cooked through and the tip of a knife goes in without much resistance, but the potatoes are not falling apart. When ready, drain into a colander. Once the potatoes are cool enough to handle, cut into halves.
  • In a large deep skillet or casserole, heat the olive oil over medium heat. Once it is hot, add the sesame oil. Stir in the red onion and cook for about 12 minutes, stirring once in a while, until they have completely softened and edges have begun to slightly brown. Incorporate the poblano chile rajas (strips), stir, cook for a minute or two.
  • Add the tarragon, allspice and sesame seeds and cook for a couple minutes. Pour in the white wine vinegar and rice vinegar, stir, cook for another minute and turn off the heat.
  • Place the potatoes in a large bowl, pour the onion, rajas, oil and vinegar mixture on top, and gently toss. Serve warm, at room temperature (how I like them the best) or cold.

Notes

Ensalada de Papitas con Rajas

Guava Spritzer

guava spritzer pati jinich
Print Recipe
5 from 3 votes

Guava Spritzer

Guava Spritzer recipe from Pati's Mexican Table Season 4, Episode 13 “Backyard Picnic”
Cook Time5 mins
Total Time5 mins
Course: Drinks
Cuisine: Mexican
Keyword: agave syrup, cocktail, grapefruit, guava, jalapeno, lime, pati's mexican table, tequila
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups freshly squeezed grapefruit juice chilled
  • 4 cups guava nectar chilled
  • 1/4 cup light agave syrup or to taste
  • 1 liter citrus sparkling mineral water chilled
  • 16 ounces tequila blanco optional for grown ups, 2 ounces per drink
  • Ice cubes for serving
  • Grapefruit supremes or slices for serving
  • Lime wedges for serving
  • Fresh jalapeño slices (optional for garnish)

Instructions

  • In a large pitcher, combine the grapefruit juice, guava nectar and agave syrup. Stir well to combine. Taste for sweetness and add more agave as necessary. Pour the juice mixture over ice into glasses for serving, top with a splash of mineral water and serve with a grapefruit supreme and lime wedge.
  • For the adults, pour the juice into an ice filled glass, add 2 ounces of tequila and a splash of mineral water. Garnish with a grapefruit or lime wedge and a fresh jalapeño slice and serve.

Notes

Bebida de Guayaba

Baked Fruit Mixiote

baked fruit mixiote
Print Recipe
5 from 2 votes

Baked Fruit Mixiote

Baked Fruit Mixiote recipe from Pati's Mexican Table Season 4, Episode 12 “Baked!”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Keyword: baked fruit, banana leaves, blackberry, blueberries, fruit, mint, orange juice, pati's mexican table, peaches, vanilla, Vegetarian
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 cups freshly squeezed orange juice
  • 1 tablespoon vanilla extract
  • 1 tablespoon agave or maple syrup or honey
  • 2 large peaches pitted and cut into 6 wedges each
  • 1 cup blueberries
  • 1 cup blackberries
  • Banana leaves thawed from frozen
  • 12 fresh mint leaves
  • kosher or coarse sea salt
  • Kitchen twine

Instructions

  • In a small saucepan set over medium heat, bring the orange juice, vanilla and agave syrup to a simmer. Leave it at a steady simmer for 15 minutes or until it has reduced by half (to about 3/4 cup). Remove from the heat.
  • In a bowl, place all the fruit. Pour in the orange juice syrup and gently toss.
  • Pass the banana leaves over the open flame, steadily, without toasting them. Pass them slowly, just until you see them shine and they become fragrant. It’s steady and slow and should only take a few seconds.
  • Preheat the oven to 375 degrees.
  • Place one banana leaf in the bottom of a large baking dish.
  • Cut 12 pieces of about 14-inches in length. They should be between 8 and 10-inches wide. Arrange two cut pieces on top of each other, crossing one another. Place about 1/6 of the fruit mixture right in the middle, place a couple mint leaves on top and add a pinch of salt. Close as in a bundle, making a package and tying a piece of twine around it to close the package. Repeat with each bundle and place them in the baking dish.
  • Bake in the oven for about 20 to 25 minutes. Remove from the oven. Serve the bundles by themselves, or alongside ice cream, pound cake or cinnamon rolls.

Notes

Mixiote de Frutas 

Cajeta & Pecan Cinnamon Rolls

Print Recipe
4.86 from 7 votes

Cajeta & Pecan Cinnamon Rolls

Cajeta & Pecan Cinnamon Rolls recipe from Pati's Mexican Table Season 4, Episode 12 “Baked!”
Prep Time1 hr 45 mins
Cook Time30 mins
Total Time2 hrs 15 mins
Course: Breakfast
Cuisine: Mexican
Keyword: bread, Cajeta, canela, cinnamon, dough, pati's mexican table, pecans, Sweetened Condensed Milk, vanilla
Servings: 12 generous sized rolls
Author: Pati Jinich

Ingredients

For the starter:

  • 1/2 cup lukewarm water
  • 3/4 cup lukewarm milk
  • 1/4 packet (2 1/4 teaspoons) active dry yeast
  • 1 tablespoon sugar

For the dough:

  • 2 eggs lightly beaten
  • 4 cups all-purpose flour plus more to knead the dough
  • 1/2 cup sugar
  • Pinch of kosher or coarse sea salt
  • 1/2 cup unsalted butter melted, plus more to butter the bowl

For the filling:

  • 1/4 cup unsalted butter cut into 1/4 -inch dice
  • 3/4 cup Cajeta or dulce de leche
  • 1 teaspoon ground cinnamon or canela
  • 3/4 cup roughly chopped pecans

For the glaze:

  • 2 tablespoons unsalted butter melted
  • 2 teaspoons vanilla extract
  • 2 teaspoons freshly squeezed lime juice
  • 1/3 cup sweetened condensed milk
  • 1/3 cup confectioners' sugar

Instructions

To make the starter:

  • Place the lukewarm milk and water in a small bowl. Be careful as it shouldn’t be hot or cold, or the yeast will not react. Sprinkle the yeast over the liquid along with a tablespoon of sugar. Stir and let rest until it puffs up and becomes foamy, about 10 minutes.

To make the batter:

  • Place the flour in a large mixing bowl. Make a hole in the middle and pour in the beaten eggs, foamy yeast starter, sugar, and salt. Start combining the ingredients with a rubber spatula or wooden spoon. After a few strokes, add the melted butter. Mix with energy, until fully combined. The dough will be very sticky and gooey.
  • Sprinkle your counter or work surface very generously with all-purpose flour. Turn the sticky dough onto the surface, and knead until it transforms from being sticky and gooey to soft and elastic, about 3 to 4 minutes. Add a bit more flour to the counter, if needed, and use a bench scraper to gather the sticky dough from the counter as you knead the dough, and it becomes malleable and soft. Shape the dough into a ball.
  • Butter a large bowl, place the ball of dough in it, cover it with a clean kitchen towel, and let it rest in a warm area of your kitchen with no drafts or air currents, for about 1 to 1 1/4 hours, or until it doubles in size.

To make the rolls:

  • Butter a 9x13-inch baking pan.
  • Sprinkle your counter or working surface generously with all-purpose flour. Place the dough on the floured counter and knead gently to begin to form a rectangle. Sprinkle a rolling pin with flour and use it to roll the dough into a long rectangle of about 10-inches wide by 24-inches long.
  • Leaving a 1-inch frame around the rectangle spread the dulce de leche across the length of the dough to form a centered and long 6-inch stripe. Sprinkle the chopped pecans, the cinnamon, and the butter chunks all over the surface, except for that 1-inch frame.
  • Preheat the oven to 350 degrees.
  • Working lengthwise, roll up the rectangle tightly. Brush the top 1 inch edge of the rectangle, with water, and close the roll up. Cut into 12 rolls: I like to cut the log in half first, then that half in half, and each of those quarters into 3 rolls. Place them in the buttered baking dish. Cover the baking dish with a kitchen towel, and let them rest in a warm area of your kitchen with no drafts or air currents, until they double in size, about an hour.
  • Bake the cinnamon rolls for 27 to 30 minutes, until they are fully cooked and golden brown on top. Remove from the oven.

To make glaze:

  • In a medium bowl, combine the melted butter with the vanilla, lime juice, and sweetened condensed milk and mix with a whisk or spatula. Incorporate the confectioners sugar and mix until fully combined. Pour freely all over the rolls.
  • If you add the glaze while the rolls are still hot, they will turn out even better. Eat as soon as glaze has set, or at least try; it will be just a few minutes.

Notes

Roles de Canela y Cajeta

Baked Egg Casserole

baked egg casserole pati jinich
Print Recipe
4.67 from 6 votes

Baked Egg Casserole

Baked Egg Casserole recipe from Pati's Mexican Table Season 4, Episode 12 “Baked!”
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast
Cuisine: Mexican
Keyword: cheese, Eggs, ham, Monterrey Jack cheese, mozzarella, Oaxaca cheese, pati's mexican table, refried beans, Salsa, Tomatoes, turkey
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • Vegetable oil for frying eggs
  • 8 eggs
  • To taste kosher or coarse sea salt
  • 3 cups refried beans
  • 8 slices of turkey or ham
  • 1 batch salsa ranchera
  • 2 cups (about 8 ounces) grated cheese such as Oaxaca, mozzarella or Monterrey Jack

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • In a medium skillet set over medium-low heat, heat a teaspoon of vegetable oil. Once hot, crack in 4 eggs, sprinkle with salt, and cover with a lid. Cook for about 3 minutes, until eggs are set, but not fully done, and the yolk is gooey. Repeat with the remaining 4 eggs, or make two skillets at once.
  • In an individual casserole, ovenproof bowl or large ramekin, spoon 3/4 cup refried beans, add a slice of turkey or ham, and a pair of the cooked eggs. Ladle in a generous amount of salsa ranchera to completely cover, and add shredded cheese on top. Assemble the rest of the casseroles. Alternatively, it can be made in a large casserole for everyone to share.
  • Place in the oven until the cheese has completely melted, about 4 to 5 minutes.

Notes

Cazuela de Huevos Rancheros

Salsa Ranchera

Print Recipe
4.25 from 4 votes

Salsa Ranchera

Salsa Ranchera recipe from Pati's Mexican Table Season 4, Episode 12 “Baked!”
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Sauce
Cuisine: Mexican
Keyword: chicken broth, garlic, jalapeno, onion, pati's mexican table, Salsa, serrano chiles, Tomatoes
Servings: 4 cups
Author: Pati Jinich

Ingredients

  • 2 pounds ripe Roma tomatoes
  • 3 tablespoons vegetable oil
  • 1/2 cup finely chopped white onion
  • 2 garlic cloves finely chopped
  • 1 or 2 jalapeño or serrano chiles chopped
  • 1 cup chicken broth or water or more if needed
  • 1/2 teaspoon kosher or coarse sea salt or to taste

Instructions

  • Place the tomatoes under the broiler anywhere from 6 to 10 minutes, until completely charred and mushy. Alternatively, you can char them on a hot comal or skillet set over medium heat, or on a grill. Remove from heat and set aside to cool. Once cool enough to handle, chop, without discarding the juices or seeds.
  • In a large skillet or saucepan, heat the oil over medium heat. Once hot, add the onion, and cook stirring often until softened. Add the garlic and cook for less than a minute until fragrant and lightly browned, but don’t let it burn. Incorporate the chile (add 2 for a more spicy salsa), stir, and cook for a minute. Raise the heat to high. Add the tomatoes, with all of the seeds and juices, and cook for about 6 to 8 minutes.
  • Pour in the chicken broth and salt, stir, and cook for another 8 to 10 minutes. Add more broth if needed. The salsa should have a thick, yet still very wet, consistency.

Meringue Cake

strawberry meringue cake
Print Recipe
4.17 from 6 votes

Meringue Cake

Meringue Cake recipe from Pati's Mexican Table Season 4, Episode 11 “Family Favorites”
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Mexican
Keyword: cake, egg whites, lime, mascarpone, Meringue, mexican vanilla, pati's mexican table, requesón, strawberries, whipped cream
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

For the meringues:

  • 7 large egg whites
  • 1 teaspoon freshly squeezed lime juice
  • 1 1/4 cup granulated sugar
  • 2 tablespoons cornstarch sifted

For the whipped cream filling:

  • 1 1/2 cups heavy cream
  • 8 ounces (1 cup) mascarpone or requeson cheese chilled
  • 1 teaspoon Mexican vanilla extract
  • 2 cups sliced strawberries plus more for garnish

Instructions

  • Preheat oven to 200 degrees.
  • Line two baking sheets with parchment paper and trace two circles, 8-inches in diameter, on each piece of parchment paper, four circles altogether between the two pans.
  • In the bowl of a standing mixer with the whisk attachment, beat the egg whites and lime juice on medium speed until frothy, about 3 to 4 minutes. Continue beating and start adding the granulated sugar slowly, about 2 tablespoons at a time, until completely combined and the mixture holds stiff peaks, about 2 to 3 more minutes. The meringue should appear white and glossy.
  • Remove the bowl from the stand, sift the cornstarch into the meringue, and use a rubber spatula to gently fold and completely incorporate the cornstarch. Transfer the meringue to the prepared baking sheets, dividing evenly between the 4 8-inch measured circles. Use the spatula to spread it into even circles; you will be able to make some nice wavy shapes.
  • Bake for 1 hour, then reduce the temperature to 175 degrees. Let the meringue dry in the oven for another 4 to 6 hours. The outside should be crisp, and they should be easy to remove from the parchment. Set aside to cool completely.
  • In the bowl of a standing mixer with the whisk attachment, whip the heavy cream and mascarpone cheese until soft peaks form. Add the vanilla and continue to beat until stiff peaks form.
  • Transfer 1 1/4 cups of the whipped mascarpone cream to a medium bowl and fold in the sliced strawberries. Set aside.
  • To assemble the cake, place a round of meringue on platter and spoon about 1 1/4 cup whipped cream onto the center, then spread to cover. Top with the second meringue and spread on the strawberry and whipped cream mixture. Top with the third meringue and another 1 1/4 cup whipped cream. Top with the final meringue. Serve in slices with more fresh strawberries.

Notes

Pastel de Merengue

Drunken Rice with Chicken

drunken rice chicken pati jinich
Print Recipe
4.72 from 7 votes

Drunken Rice with Chicken

Drunken Rice with Chicken recipe from Pati's Mexican Table Season 4, Episode 11 “Family Favorites”
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: beer, chicken, chicken broth, cinnamon, cloves, garlic, onion, pati's mexican table, peas, peppers, rice, saffron, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1/2 teaspoon saffron threads crumbled
  • 2 tablespoons boiling water
  • 6 tablespoons safflower or corn oil divided
  • 6 skinless boneless chicken thighs
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • freshly ground black pepper to taste
  • 2 cups long or extra long white rice
  • 1/2 cup chopped white onion
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped tomato
  • 2 garlic cloves minced or pressed
  • Pinch of ground cumin
  • Pinch of ground cinnamon
  • 2 whole cloves stems removed and tops crushed
  • 1 cup beer
  • 3 1/2 cups chicken broth
  • 1/2 cup peas fresh or thawed from frozen

Instructions

  • Place the saffron threads in a small mixing bowl along with the boiling water. Mix and let soak for 10 to 15 minutes.
  • Heat the oil in a large and thick casserole over medium-high heat. Season the chicken with 1/2 teaspoon salt and pepper to taste. Once the oil is hot, brown the chicken for 3 to 4 minutes per side. Remove and place in a bowl. Add a couple more tablespoons of oil to the casserole and scrape drippings, don’t remove them though.
  • Add the uncooked rice and sauté for 2 to 3 minutes, until its color starts to change to milky white and the grains separate. Incorporate the onion, green and red bell peppers, tomato and garlic and stir. Add the cumin, cinnamon, crushed cloves, 1/2 teaspoon salt and continue to cook for 4 to 5 more minutes, until vegetables have softened. Pour in the beer, and let it cook and reduce until it is almost absorbed and the alcohol has evaporated, a couple minutes.
  • Place the chicken pieces on top of the rice, pour the chicken broth on top and the saffron and its liquid, as well as the remaining 1/2 teaspoon salt, and stir. When liquid starts to boil, add the peas and cover the pot, reduce heat to low, and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.
  • If the rice grains don’t seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn heat off, and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.

Notes

Arroz Borracho con Pollo

Chocolate Cookies with Hibiscus Flowers

Print Recipe
5 from 6 votes

Hibiscus Flowers and Hibiscus Tea

Hibiscus Flowers and Hibiscus Tea recipe from Pati's Mexican Table Season 4, Episode 10 "Modern Mexico"
Cook Time15 mins
Total Time15 mins
Course: Drinks
Cuisine: Mexican
Keyword: drink, hibiscus, honey, jamaica, tea
Servings: 6 cups tea
Author: Pati Jinich

Ingredients

  • 6 cups water
  • 1/2 cup honey
  • 2 ounces dried hibiscus flowers

Instructions

  • In a medium saucepan, bring water and honey to a boil. Stir in dried hibiscus flowers, stir and cook at a simmer for about 15 minutes, until flowers are completely rehydrated and soft.
  • Strain flowers, reserving liquid for tea, and finely chop. Set aside.

Mole de Olla

Print Recipe
4.6 from 5 votes

Mole de Olla

Mole de Olla recipe from Pati's Mexican Table Season 4, Episode 10 “Modern Mexico"
Prep Time10 mins
Cook Time1 hr 20 mins
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, beef, chayote, cilantro, Corn, green beans, mint, Mole, onion, pasilla, pati's mexican table, tomatillos, Tomatoes, Zucchini
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 3 pounds beef stew meat cut or beef shank meat cut into 1 1/2-inch to 2-inch chunks and bones added to the pot
  • 1/2 white onion
  • 3 bay leaves
  • 3 cloves garlic
  • 1 tablespoon kosher or coarse sea salt or to taste
  • 10 cups water
  • 1 large sprig of fresh mint or between 10 and 12 leaves
  • 3 dried ancho chiles stemmed and seeded
  • 3 dried pasilla chiles stemmed and seeded
  • 1 pound (about 4) ripe tomatoes preferably roma
  • 1/4 pound tomatillos (about 1 or 2 depending on size)
  • 2 tablespoons sesame seeds lightly toasted
  • 2 chayote squashes peeled and cubed (about 3 cups)
  • 1 large zucchini cubed (about 3 cups)
  • 3/4 pound green beans trimmed and cut into about 1-inch pieces (about 2 cups)
  • 3 ears of fresh corn husked and cut into thirds
  • 3/4 cup finely chopped white onion for garnish
  • 3/4 cup Chopped fresh cilantro for garnish
  • 3 to 4 limes quartered, for garnish

Instructions

  • In a large heavy-bottomed casserole or pot, place the meat, half onion, garlic cloves, bay leaves, mint and a tablespoon of salt. Cover with 10 cups of water and bring to a rolling boil over medium-high heat. Skim off any foam that rises to the surface, and reduce the heat to low or medium-low heat, cover and simmer for an hour.
  • Meanwhile, place the ancho and pasilla chiles in a medium bowl, cover with boiling water and let them rehydrate for 10 to 15 minutes. Place the tomatoes and tomatillos in baking dish under the broiler, until they are completely charred and mushy, about 10 minutes. In a small skillet set over medium heat, place the sesame seeds and toast, stirring constantly, anywhere from 1 to 2 minutes until they start to become golden brown, but not completely dark brown.
  • In the jar of a blender, place the soaked chiles, along with 1/4 cup of the soaking liquid, the broiled tomatoes and tomatillos, and the toasted sesame seeds, and puree until completely smooth.
  • Remove the lid from the large casserole, remove the cooked onion, mint and garlic cloves (if some remains, it is totally fine) and pour the chile mixture in with the meat. Stir, cover again and cook for another half hour.
  • Remove the lid, raise heat to medium heat, add the cubed chayote squash and the corn, and cook partially covered for 15 minutes. Add the green beans and zucchini, and cook partially covered for another 10 minutes. Taste for salt and add more if need be.
  • Serve in bowls, making sure that each bowl has a serving of meat, corn, chayote, green beans and zucchini. Place white onion, cilantro and halved limes at the table, for people to add as last seasonings and garnishes.
  • Note: Traditionally, this recipe uses xoconostles, which are hard to find in the US. Instead, I use tomatillos, which have a similar tart flavor.

Boston Lettuce Salad with Avocado Dressing

Print Recipe
3.67 from 6 votes

Boston Lettuce Salad with Avocado Dressing

Boston Lettuce Salad with Avocado Dressing recipe from Pati's Mexican Table Season 4, Episode 10 “Modern Mexico"
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, boston lettuce, garlic, lime, mexican crema, pati’s mexican table, pineapple, pumpkin seeds
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ripe Mexican avocados halved, pitted and meat scooped out
  • 1/2 cup milk
  • 1/2 cup Mexican crema Latin-style cream, crème fraîche, or sour cream
  • 1 garlic clove
  • 3 tablespoons freshly squeezed lime juice
  • 1/2 teaspoon kosher or coarse sea salt or more to taste
  • 2 heads boston lettuce leaves separated, washed, dried, and torn into pieces
  • 1/2 cup chopped candied pineapple or other candied fruits like papaya or mango
  • 1/2 cup spicy pumpkin seeds recipe below

Instructions

  • Combine the avocado, milk, cream, garlic, lime juice and salt in a blender or food processor and puree until smooth.
  • Place the lettuce in a generous-sized serving bowl, and toss with the dressing until the leaves are lightly coated. Sprinkle with the pineapple and pumpkin seeds and serve.

Notes

Ensalada con Aderezo de Aguacate
pepitas main
Print Recipe
2.67 from 3 votes

Spiced Up Pumpkin Seeds

One of my favorite ways to eat Pepitas is hulled, toasted or lightly fried and tossed with ground dried chile piquín, salt and sugar. It takes five minutes to make this tasty crunchy nibble.
Prep Time0 mins
Cook Time5 mins
Total Time5 mins
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: chile piquín, pepitas, pumpkin seeds, snack, spiced
Servings: 1 1/2 cups of pumpkin seeds
Author: Pati Jinich

Ingredients

  • 1 1/2 cup hulled raw pumpkin seeds
  • 1 tablespoon corn, safflower or vegetable oil
  • 1 teaspoon ground chile piquín or ground Mexican chile, more or less to taste
  • 1 1/2 teaspoon kosher or coarse sea salt more or less to taste
  • 1 1/2 teaspoon sugar more or less to taste

Instructions

  • Heat the oil in a saute pan over medium heat. Once it is hot but not smoking add the pumpkin seeds. Saute, stirring often, for about 4 to 5 minutes, they will have begun making popping sounds and some of them will begin gaining a nice tanned brown color.
  • Transfer to a mixing bowl with a slotted spoon, leaving the remains of the oil behind in the pan. Sprinkle with the ground chile, salt and sugar and toss to coat. As they cool down, they will dry up and become crunchier. Eat or store covered with a lid. They will keep for about a week, if you don’t finish them before then.

Notes

Pepitas

Homemade Cookies

Print Recipe
3.67 from 6 votes

Homemade Cookies

Homemade Cookies recipe from Pati's Mexican Table Season 4, Episode 9 “Sami’s Big Day”
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, cookies, Dulce de Leche, pati's mexican table, peanut butter, pretzels, Sweetened Condensed Milk
Servings: 34 cookies
Author: Pati Jinich

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 3/4 cups (3 1/2 sticks) butter at room temperature, cut into pieces
  • 1 14-ounce can sweetened condensed milk
  • 1 cup dark chocolate chips
  • 1/2 cup peanut butter chips
  • 1 cup pretzels broken into about 1/2-inch pieces
  • Cajeta or dulce de leche to drizzle on top optional

Instructions

  • Preheat oven to 350 degrees.
  • Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat the butter over medium speed. Add sweetened condensed milk and beat until fully combined and fluffy. Reduce mixer speed to low and slowly add the flour mixture, 1/2 cup at a time, stopping to scrape down the sides of the bowl if need be. Continue to mix until it is all incorporated and the dough is smooth, about 1 minute. Fold in the chocolate chips, peanut butter chips, and pretzel pieces by hand with a rubber spatula.
  • Line a baking sheet with parchment paper. Form 1-inch balls and place them at least 1-inch apart on the baking sheet. Bake for 10 to 12 minutes until the bottoms of the cookies are lightly browned. Remove from the oven and let cool.
  • For an extra treat, you may drizzle cajeta or dulce de leche on top.

Notes

Galletas Caseras

Sami’s Smashed Potatoes

Sami's Smashed Potatoes
Print Recipe
4.34 from 6 votes

Sami's Smashed Potatoes

Sami's Smashed Potatoes recipe from Pati's Mexican Table Season 4, Episode 9 “Sami’s Big Day”
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Side Dish
Cuisine: Mexican
Keyword: Ancho, baked potato, Chipotle, garlic, pati's mexican table, potatoes, queso anejo, roasted potatoes, rosemary
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds baby potatoes
  • 6 tablespoons olive oil plus more to brush dish
  • 8 to 10 garlic cloves pressed or finely chopped
  • 1/2 teaspoon ground ancho or chipotle chile powder or more to taste
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried and crumbled rosemary
  • 1 cup grated parmeggiano reggiano or queso añejo

Instructions

  • In a large pot, bring salted water to a boil over medium-high heat. Drop in the potatoes and cook until completely cooked and soft, about 20 minutes. The tip of a sharp knife should be able to completely and easily go through one.
  • Brush olive oil on a large baking sheet or dish. Place the potatoes, one by one, on the baking sheet. With the back of a soup spoon, smash each potato lightly but firmly until it flattens, albeit unevenly, halfway; as if just lightly smashed, but not completely broken apart. Continue with all the potatoes. Don’t let them cool too much, or it won’t be as easy to smash and lightly flatten them.
  • Place the oven rack in the upper third tier and preheat the oven to 400 degrees.
  • In a bowl, mix the olive oil with the pressed or finely chopped garlic, chile powder, rosemary and salt. Spoon some of the garlic mixture on top of each lightly smashed potato. Cover with grated parmesan cheese.
  • Place the potatoes in the oven and bake for 25 to 30 minutes, until they are golden and crisp. Serve hot.

Notes

Papas Aplastadas para Sami

Salmon, Bacon and Avocado Sandwich

Salmon Bacon and Avocado Sandwich
Print Recipe
4.67 from 6 votes

Salmon, Bacon and Avocado Sandwich

Salmon, Bacon and Avocado Sandwich recipe from Pati's Mexican Table Season 4, Episode 9 “Sami’s Big Day”
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, bacon, chipotles in adobo, fish, honey, lime, maple syrup, mustard, pati's mexican table, salmon, Sandwich
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 4 tablespoons freshly squeezed lime juice divided
  • 5 tablespoons olive oil divided, plus more to grease dish
  • 1/4 teaspoon dijon mustard
  • 1 teaspoon agave or maple syrup or honey
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper divided, or to taste
  • 1/4 red onion slivered or thinly sliced
  • 3 tablespoons adobo sauce from chipotle chiles in adobo
  • 1/2 teaspoon ground cumin
  • 3 garlic cloves pressed or finely chopped
  • 3 8-ounce salmon fillets
  • 12 slices bacon
  • 3 cups baby greens
  • 12 slices of whole-wheat sandwich bread
  • 1 large ripe Mexican avocado halved, pitted, meat scooped out and sliced

Instructions

  • Preheat oven to 400°F.
  • In a medium mixing bowl, whisk together 2 tablespoons freshly squeezed lime juice, 3 tablespoons olive oil, Dijon mustard, agave syrup, 1/4 teaspoon salt and 1/4 teaspoon pepper. Incorporate the onion, mix, and let it sit so it will pickle or macerate while the rest of the ingredients are prepared.
  • In another medium mixing bowl, combine the adobo sauce from chipotle chiles in adobo, 2 tablespoons freshly squeezed lime juice, 2 tablespoons olive oil, cumin, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper until well mixed. Taste for salt and add more if need be.
  • Brush a baking dish with olive oil, place the salmon on it, and pour the chipotle sauce over it, spreading it throughout. Bake anywhere from 12 to 15 minutes, depending on thickness of the fish, until the salmon is cooked through, yet still very moist. Remove from the oven and cut into 2 equal pieces.
  • On a large skillet or grill pan set over medium heat, cook the bacon for 3 to 4 minutes per side, until crisp and browned. Transfer to a plate lined with a paper towel.
  • When ready to make the sandwiches, mix the vinaigrette with the red onion and incorporate the baby greens, toss well. Toast the bread. On each bottom slice, place a cooked salmon filet, top with a couple bacon slices broken in half, a serving of a baby greens, 2 to 3 avocado slices, and the top bread layer to finish making the sandwich.

Notes

Sandwich de Salmón, Tocino y Aguacate

Homemade Cajeta or Dulce de Leche

homemade cajeta
Print Recipe
3.84 from 6 votes

Homemade Cajeta or Dulce de Leche

Homemade Cajeta or Dulce de Leche recipe from Pati's Mexican Table Season 4, Episode 8 “Street Food Favorites”
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Dessert, Sauce
Cuisine: Mexican
Keyword: Cajeta, Caramel, goat milk, milk, piloncillo, vanilla
Servings: 3 cups
Author: Pati Jinich

Ingredients

  • 8 cups or 2 liters goat's milk you can substitute or combine with cow’s milk
  • 2 1/2 cups dark brown sugar or shredded piloncillo
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon baking soda

Instructions

  • Place a large pot (I use my new copper one!) over medium heat. Pour milk, vanilla, sugar and baking soda, give it a good stir and let it come to a simmer. Keep it at a steady medium simmer for about one hour and a half, stirring occasionally, every 15 to 20 minutes or so, with a wooden spatula or spoon. The mix will gradually thicken and darken.
  • After about an hour and a half, the liquid will have thickened and reduced and the simmer will become stronger. Reduce the heat to medium low, to keep it at that constant medium simmer. You want active bubbling, but not over the top angry bubbles. Stir a bit more frequently, as you don’t want the bottom to develop a thicker layer.
  • You know the cajeta is ready when: It achieves a caramel brown color; it is thick as liquid caramel or syrup, much like a chocolate syrup consistency; it envelops the back of the spoon; when you gently stir across the pot with your wooden spoon, a slightly delayed trail behind the spoon appears, revealing the bottom of the pot if only for a few seconds; as you slowly lift up the wooden spoon or spatula, cajeta takes it’s time to drop and lastly, the sides of the pot show how the cajeta has cooked down and if you run your spoon across that side, you get a fudgy (and delicious) residue.
  • Turn off the heat and let cool (it will thicken considerably as it cools).
  • Place in a glass jar, cover tightly with a lid. It will keep in refrigerator for up to 6 months.

Notes

Cajeta Casera

Churros

Print Recipe
4.58 from 7 votes

Churros

Churros recipe from Pati's Mexican Table Season 4, Episode 8 “Street Food Favorites”
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cinnamon, dough, Dulce de Leche, fried, pati's mexican table, vanilla
Servings: 16 churros
Author: Pati Jinich

Ingredients

  • Canola oil for frying plus 1/4 cup
  • 1 cup sugar plus 1/4 cup
  • 1 tablespoon ground cinnamon plus 1/2 teaspoon
  • 2 cups water
  • 2 teaspoons vanilla extract
  • 1 teaspoon kosher or coarse sea salt
  • 2 cups all-purpose flour
  • Cajeta or dulce de leche optional dipping sauce

Instructions

  • In a large, heavy and extended casserole, or cast iron, high-sided skillet, heat about 1 1/2-inches of canola oil over medium heat until the oil temperature reaches 350 degrees (or test with a piece of tortilla or bread; it’s ready when the oil bubbles actively all around it). It will take awhile to heat, so get this started before making the dough.
  • On a large plate, combine 1 cup sugar and 1 tablespoon ground cinnamon. Set aside.
  • In a medium saucepan, combine the water, 1/4 cup oil, vanilla extract, 1/4 cup sugar, 1/2 teaspoon cinnamon and salt. Bring to a boil over medium-high heat. Add the flour all at once, turn off the heat and use a wooden spoon to stir vigorously until the mixture forms a dough as smooth as possible with no flour lumps. It will take about 2 minutes. Set aside to cool slightly.
  • Transfer to a pastry bag fitted with a large star tip or a churro press. Pipe the dough into about 6 to 8-inch pieces (or if you want to replicate a churro store, pipe a rope-like dough of about 24-inches) and carefully place in oil. Fry for about 3 to 4 minutes, until golden and crisp, flipping in between. Use tongs to remove them and place on a paper towel lined baking sheet or drying rack.
  • While the churros are still very hot, toss them in the sugar and cinnamon mixture to coat. If desired, serve with cajeta or dulce de leche as a dipping sauce and Mexican hot chocolate on the side.

Esquites

Print Recipe
5 from 4 votes

Esquites

Esquites recipe from Pati's Mexican Table Season 4, Episode 8 “Street Food Favorites”
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican
Keyword: chile piquín, Corn, cotija cheese, epazote, feta, jalapeno, mayonnaise, mexican crema, pati's mexican table, queso fresco, serrano chiles
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon safflower or corn oil
  • 1 serrano or jalapeño chile or more to taste, chopped, seeding optional
  • 8 cups fresh corn kernels from about 12 ears of corn
  • 2 cups water
  • 2 tablespoons chopped fresh epazote leaves or 1 teaspoon dried (may substitute cilantro, which gives a different flavor, but it also works!)
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • 2 limes quartered, optional for garnish
  • 1/2 cup mayonnaise or Mexican crema optional for garnish
  • 1/2 cup crumbled queso fresco cotija, or mild feta cheese, optional for garnish
  • Dried ground chile piquín optional for garnish

Instructions

  • Heat the butter together with the oil in a large saucepan or casserole over medium-high heat. Once the butter has melted and is bubbling, add the chopped chile and cook for a minute, stirring frequently, until softened.
  • Incorporate the corn and cook for a couple more minutes. Pour the water over the corn mix, add the chopped fresh or dried epazote (or cilantro) and salt. Stir and bring to a simmer, cover, reduce heat to medium-low and cook for 12 to 14 minutes, until the corn is completely cooked. Turn off the heat. You may leave the corn in the pot for a couple hours.
  • Serve the corn in cups or small bowls. Let your guests add fresh lime juice, mayonnaise or Mexican crema, crumbled cheese, powdered chile piquín, and salt to their liking.

Enchiladas Mineras

enchiladas mineras or miner style enchiladas pati jinich
Print Recipe
4.8 from 5 votes

Enchiladas Mineras

Enchiladas Mineras recipe from Pati's Mexican Table Season 4, Episode 8 “Street Food Favorites”
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: carrots, cotija, Enchilada, guajillo chiles, onion, pati's mexican table, pepperoncini, Pickled Jalapeños, potatoes, queso fresco, Tomatoes, vinegar
Servings: 12 enchiladas
Author: Pati Jinich

Ingredients

For the guajillo chile salsa:

  • 15 guajillo chiles stemmed and seeded
  • 1 garlic clove peeled
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher or coarse sea salt
  • 2 tablespoons vegetable oil
  • 1 1/2 cups chicken or vegetable broth

For the enchiladas:

  • 2 cups crumbled queso fresco ranchero or cotija, or farmer’s cheese, crumbled (about 8 ounces)
  • 4 tablespoons finely chopped white onion
  • 1 pound red potatoes peeled and cut into small dice
  • 1 pound carrots peeled and cut into small dice
  • 4 radishes rinsed thoroughly and cut into small dice
  • 4 romaine lettuce leaves rinsed and thinly sliced
  • 2 tablespoons white distilled vinegar
  • 4 tablespoons vegetable oil
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher or coarse sea salt or to taste, plus more to salt the water
  • freshly ground black pepper to taste
  • Pinch of sugar
  • Pickled blond peppers or pepperoncini or pickled jalapeños

Instructions

  • On an already hot comal or skillet set over medium-low heat, toast the chiles for about 15 seconds per side. The inner skin will turn opaque and the outer skin will crisp. Place them in a medium saucepan, cover with hot water and set over medium-high heat. Let them simmer for 10 to 15 minutes until they rehydrate, soften and plump up.
  • In the jar of a blender, place chiles along with 1 1/2 cups of their soaking liquid, the garlic, oregano and 1/2 teaspoon salt. Puree until completely smooth. In a medium saucepan set over medium-high heat, pour the oil. Once hot, but not smoking, add the guajillo chile sauce and cover with a lid ajar, as the sauce will be jumping. Cook for 3 to 4 minutes, add the chicken broth and cook a couple minutes more. Turn off the heat and keep covered.
  • In a mixing bowl, combine the queso fresco with the chopped onion. Set aside.
  • In a medium saucepan, bring salted water to a rolling boil over medium-high heat. Add the potatoes and cook for 4 to 5 minutes until cooked through but not mushy. Scoop out with a spider or a slotted spoon and place in a bowl. In the same water, add the carrots and cook for 3 to 4 minutes until cooked but still firm. Scoop them out, place in the same bowl and set aside. Once the vegetables have cooled a little bit, add the radishes and lettuce. In a small bowl, mix the vinegar with the oils, 1/4 teaspoon salt, pepper to taste, and a pinch of sugar. Whisk well and pour over the vegetables.
  • When ready to eat, have the guajillo salsa warmed up. Place a comal or skillet over medium-low heat and wait until it is very hot. One by one heat the corn tortillas, about 15 to 20 seconds per side, until they barely begin to toast. With a pair of tongs, dip each tortilla into the guajillo salsa on one side and then the other. The tortilla will barely get “wet” and soften in the sauce. You don’t want to pour this sauce on top, as it is rather bitter, it should just be a light coating.
  • On a plate, set the “wet” tortilla and place 2 to 3 tablespoons of the queso fresco in the middle. Fold the tortilla making a half moon shape. Prepare one by one, or all one after the other, and place on a platter.
  • Garnish with the dressed potatoes, carrots, radishes and lettuce. Place pickled peppers on the side.

Marbled Tres Leches Cake

marbled tres leches cake recipe
Print Recipe
2.67 from 6 votes

Marbled Tres Leches Cake

Marbled Tres Leches Cake recipe from Pati's Mexican Table Season 4, Episode 7 “Cooking with the Fans”
Prep Time20 mins
Cook Time2 hrs 25 mins
Total Time2 hrs 45 mins
Course: Dessert
Cuisine: Mexican
Keyword: cake, Chocolate, evaporated milk, mexican chocolate, milk, pati's mexican table, Sweetened Condensed Milk, tres leches, vanilla, whipped cream
Servings: 12 to 15 servings
Author: Pati Jinich

Ingredients

For the cake:

  • Unsalted butter to butter the pan
  • 9 large eggs separated, at room temperature
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup hot water
  • 1/3 cup unsweetened cocoa powder

For the sauce:

  • 1 14-ounce can sweetened condensed milk
  • 1 12-ounce can evaporated milk
  • 1 cup whole milk
  • 1 tablespoon vanilla extract

For the whipped cream topping:

  • 2 cups heavy cream
  • 3 tablespoons confectioners' sugar
  • 1 disk Mexican-style chocolate, such as Abuelita grated, for garnish, about 3 ounces

Instructions

  • Preheat the oven to 350 degrees with a rack in the middle. Butter a 9x13-inch baking pan and line the bottom with a piece of parchment paper.

To make the cake:

  • In a stand mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until they hold soft peaks, about 4 to 5 minutes. Reduce the speed to medium and slowly add the sugar, beating until the whites hold stiff, shiny peaks. Transfer to a large bowl and set aside.
  • Pour the egg yolks into another large bowl and beat with a whisk or fork, until fluffy and pale yellow. Add the vanilla and continue beating until fully incorporated. Gently fold the egg yolk mixture into the egg white mixture with a rubber spatula, taking care not to deflate the whites. Fold in the flour 1/4 cup at a time and mix well. The batter will look a bit streaky.
  • In a small bowl, combine the hot water with the cocoa powder. Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
  • Spread the vanilla batter in the prepared pan. Pour the chocolate batter on top, in a straight line down the center. With a knife or spoon, make a whirling design from one side of the pan to the other. Bake for 22 to 25 minutes, until the top of the cake has lightly browned and feels spongy to the touch. Remove from the oven and let cool.
  • Invert the cake onto a large platter or board and remove the pan and parchment paper. Cover the cake with an upside-down platter large enough to hold the cake and the vanilla sauce and invert again so the cake is right side up. Using a fork, poke holes all over the top of the cake, so it will absorb the sauce.

To make the sauce:

  • In a large bowl, combine the three milks and vanilla and stir to blend well. Pour about 2/3 of the sauce over the cake. Don’t worry if it looks like there is too much sauce—the cake will absorb it. Cover and refrigerate for at least 2 hours or overnight. Reserve the remaining vanilla sauce.
  • When you are ready to finish the cake, remove the cake from the refrigerator and spoon the remaining sauce on top of the cake.

To make the whipped cream:

  • In a stand mixer fitted with the whisk attachment, whip the cream and the confectioners’ sugar on medium speed until it holds well formed peaks, about 6 minutes. Spread the whipped cream over the top and sides of the cake. Garnish with the grated Abuelita chocolate.

Notes

Pastel de Tres Leches Marmoleado

Chipotle Chicken Pasta Casserole

chipotle chicken pasta casserole pati jinich
Print Recipe
4.75 from 8 votes

Chipotle Chicken Pasta Casserole

Chipotle Chicken Pasta Casserole recipe from Pati's Mexican Table Season 4, Episode 7 “Cooking with the Fans”
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, chicken, chipotles in adobo, mexican crema, Monterrey Jack cheese, mozzarella, Oaxaca cheese, onion, pasta, pati's mexican table, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds ripe tomatoes
  • 2 cloves garlic
  • 1/2 cup coarsely chopped white onion
  • 1 teaspoon kosher or coarse sea salt divided, or to taste
  • 1/4 teaspoon freshly ground black pepper plus more to taste to season chicken
  • 2 tablespoons sauce from chipotles in adobo or to taste
  • 1 chipotle chile in adobo sauce seeded, or to taste, optional
  • 1 1/2 pound boneless skinless chicken thighs
  • 1 teaspoon dried oregano
  • 6 tablespoons vegetable oil divided
  • 1 pound penne or elbow pasta
  • 3 cups chicken broth homemade or store bought
  • 2 cups grated melty cheese such as Oaxaca, Monterey Jack or mozzarella, 8 ounces
  • 1 ripe Mexican avocado halved, pitted, meat scooped out and cut into slices (optional for garnish)
  • Mexican crema Latin-style cream, crème fraiche or sour cream (optional for garnish)

Instructions

  • Place the tomatoes and garlic in a medium (3-quart) saucepan and cover with water. Set over medium-high heat and simmer until the tomatoes are thoroughly cooked and the skins have started to come off, about 10 minutes. Transfer the tomatoes and garlic, along with 1/2 cup of the cooking liquid, to a blender or food processor. Once it has cooled slightly, add the onion, 3/4 teaspoon of salt, 1/4 teaspoon of pepper, adobo sauce, and chipotle chile if using, and puree until smooth.
  • Sprinkle chicken with oregano, 1/4 teaspoon of salt, and pepper to taste. Heat 4 tablespoons oil in a large, deep and thick casserole or skillet set over medium-high heat. Once hot, sear the chicken thighs about 2 to 3 minutes per side until browned. Remove from skillet, reserve in a bowl.
  • Pour the remaining 2 tablespoons of oil into the casserole, set over medium-high heat. Once hot, add the pasta. Fry the pasta for a few minutes, stirring constantly, until browned, but not burnt, and it smells toasty. Pour the tomato puree over the pasta. It will jump all over the casserole, so you may want to use the lid as a shield over the casserole. Stir, cover partially and let the sauce cook for about 5 minutes, stirring occasionally, until it darkens and cooks into a thick puree consistency.
  • Nest the browned chicken thighs in the pasta, pour the chicken broth on top, stir gently, cover tightly, reduce heat to low and cook for 25 minutes.
  • Preheat the oven to 400°F.
  • Remove the lid, sprinkle the cheese all over the pasta and place the casserole uncovered in the oven. Bake anywhere from 10 to 12 minutes, or until the cheese has completely melted and begun to lightly brown. Serve hot. You may garnish with avocado slices and Mexican crema. Cut into thick slices and serve as you would a cake, since there will be a light crust on the bottom and sides and top.

Notes

Cazuela de Pasta con Pollo y Chipotle

Pico de Guac

pico de guacamole pati jinich
Print Recipe
5 from 5 votes

Pico de Guac

Pico de Guac recipe from Pati's Mexican Table Season 4, Episode 7 “Cooking with the Fans”
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Sauce, Side Dish
Cuisine: Mexican
Keyword: Avocado, celery, cilantro, cucumber, green apple, guacamole, jalapeno, lime, onion, Pico de Gallo, serrano chiles, tomatillos
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 cucumber peeled, seeded and diced (about 1 pound)
  • 4 tomatillos husked, thoroughly rinsed, diced (about 1/2 pound)
  • 1 tart green apple, such as Granny Smith rinsed, diced (about 1/2 pound)
  • 2 celery sticks thoroughly rinsed, cleaned off strings, thinly sliced
  • 1/2 cup diced red onion
  • 1 to 2 jalapeño or serrano chiles or to taste, seeding optional, minced
  • 1/2 cup chopped cilantro leaves and upper part of stems
  • 1/2 cup freshly squeezed lime juice
  • 3 tablespoons olive oil
  • 2 teaspoons kosher or coarse sea salt or to taste
  • 3 ripe Mexican avocados halved, pitted, meat scooped out and diced

Instructions

  • In a large mixing bowl, combine all ingredients except the avocados and mix well. When it is all thoroughly combined, incorporate the avocados and gently mix. Serve immediately or you may cover and chill until ready to serve.

Notes

Pico de Guacamole

Basic Pizza Sauce

Print Recipe
3 from 2 votes

Basic Pizza Sauce

Basic Pizza Sauce recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”
Prep Time10 mins
Cook Time15 mins
Course: Sauce
Cuisine: American, Mexican
Keyword: pati's mexican table, pizza, sauce
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 3 tablespoons olive oil
  • 1/3 cup chopped white onion
  • 2 garlic cloves finely chopped or pressed
  • 1 28-ounce can crushed tomatoes or 2 pounds of fresh tomatoes (quartered and pureed)
  • 1 teaspoon dried oregano
  • 1 1/4 teaspoon kosher or course sea salt or to taste

Instructions

  • Heat oil in a medium saucepan over medium heat. Once hot, add the onions and cook, stirring occasionally, until they have completely softened and begun to brown around the edges. Add the garlic, stir and cook for a minute until fragrant and tanned. Pour in the tomatoes, sprinkle with salt and oregano, stir, cover the pot partially (sauce will want to splatter all over your counters) and simmer for 5 to 6 minutes. Turn off the heat.
  • Use what you need and store the rest tightly covered in the refrigerator for further use.

Notes

Salsa de Pizza Básica

Crab Cakes with Jalapeño Aioli

jalapeno crab cakes
Print Recipe
5 from 5 votes

Crab Cakes with Jalapeño Aioli

Crab Cakes with Jalapeño Aioli recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: aioli, cilantro, crab, jalapeno, lime, pati's mexican table, serrano chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the crab cakes:

  • 1 jalapeño or serrano chile seeded and finely chopped, or to taste
  • 2 teaspoons freshly squeezed lime juice
  • 2 teaspoons chopped fresh cilantro leaves and upper part of stems
  • 3 tablespoons breadcrumbs
  • 1 large egg
  • 2 teaspoons mayonnaise
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 pound jumbo lump crab meat cartilage removed and meat broken into smaller pieces with your hands
  • 1 tablespoon butter
  • 1 tablespoon olive oil

For the jalapeño aioli:

  • 1 jalapeño or serrano chile seeded optional, or to taste
  • 1 tablespoon freshly squeezed lime juice
  • 1 cup mayonnaise store bought or homemade
  • 1/4 cup cilantro leaves
  • 1/4 teaspoon kosher or coarse sea salt or to taste
  • freshly ground black pepper to taste

For garnish:

  • 2 cups watercress
  • 1 tablespoon freshly squeezed lime juice
  • 2 tablespoons olive oil
  • kosher or coarse sea salt to taste
  • freshly ground black pepper to taste

Instructions

To make the crab cakes:

  • In a mixing bowl, combine the jalapeño, lime juice, cilantro, breadcrumbs, egg, mayonnaise, salt and pepper, and mix well. Gently fold in the crab meat until blended and the mixture holds together. Using your hands, shape into six 3-inch cakes, about 1-inch thick and somewhat flattened on the top and bottom.
  • Set a large 12-inch skillet over medium-high heat and add the butter and oil. When the butter begins to foam, add as many crab cakes as will fit without crowding. Cook 2 to 3 minutes per side. The outside should be lightly browned and the inside cooked, but moist and firm when pressed with a finger. Remove the crab cakes from the pan.

To make the jalapeño aioli:

  • Place the jalapeño, lime juice, mayonnaise, cilantro, salt and pepper in a blender or food processor and puree until smooth.

To garnish:

  • In a medium bowl, mix the watercress with the lime juice and olive oil. Season with salt and pepper and toss.

Notes

Croquetas de Cangrejo con Aioli de Jalapeño

Champurrado

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4.29 from 7 votes

Champurrado

Champurrado recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Drinks
Cuisine: Mexican
Keyword: atole, Chocolate, cinnamon, masa, mexican chocolate, pati's mexican table, piloncillo
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1 cup corn masa flour
  • 4 cups warm water
  • 4 cups milk
  • 8 ounces Mexican chocolate for drinking such as Abuelita, grated or cut into chunks (about 1 cup)
  • 2 ounces grated piloncillo or brown sugar (about 1/4 cup)
  • 1 cinnamon stick about 3-inches long

Instructions

  • Stir the corn masa flour into the warm water. Let it sit for a couple minutes and strain it onto a saucepan set over medium heat. Incorporate the milk and let it simmer for 3 to 4 minutes, so it will begin to thicken. Incorporate the piloncillo or brown sugar, the chocolate and the cinnamon stick. Simmer for about 5 minutes, stirring here and there, until the chocolate and the piloncillo dissolve. Serve hot.

Notes

Chocolate Atole

Green Rice

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4.34 from 6 votes

Green Rice

Green Rice recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Keyword: basil, cilantro, garlic, jalapeno, onion, pati's mexican table, rice, serrano chiles, Spinach
Servings: 3 1/2 cups
Author: Pati Jinich

Ingredients

For the rice:

  • 3 cups water
  • 1/2 cup coarsely chopped white onion
  • 1 clove garlic coarsely chopped
  • To taste kosher or coarse sea salt
  • 1 1/2 tablespoons vegetable or olive oil
  • 1 1/2 cups long-grain white rice
  • 1 whole serrano chile

For the green sauce:

  • 3 cups packed baby spinach washed and drained
  • 1 jalapeno chile coarsely chopped
  • 1/3 cup chopped fresh basil or chopped cilantro or both
  • 3 cloves garlic
  • kosher or coarse sea salt to taste

Instructions

To make the rice:

  • Combine the water, onion, garlic and salt in a blender and puree until smooth.
  • Heat the oil in a medium saucepan over medium heat.
  • Add the rice and cook, stirring constantly, until it is translucent. (There should be an occasional crackle and sizzle, but don’t let your rice color and pop. This means you should lower the heat.)
  • Pour in the onion/garlic puree and add the whole chile. Bring to a boil, reduce heat and simmer for about 20 minutes until all the liquid is absorbed and the rice is cooked though.

To make the green sauce:

  • In a large saucepan, put enough water to cover the bottom, approximately 1/4 cup, add the spinach and set over medium heat. Cover and let cook until the spinach is wilted, about 2-3 minutes, checking to make sure the spinach looks bright green. If it turns a deep green, it has cooked for too long.
  • Put the spinach and water into a blender and add cilantro or basil, jalapeño and garlic cloves. Puree until smooth.
  • When you are ready to serve the rice, pour the green sauce over the rice and mix thoroughly, so all grains are coated in the sauce.

Notes

Arroz Verde, Recipe courtesy Tamara Belt

Uchepos

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4.5 from 6 votes

Uchepos

Uchepos recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time25 mins
Cook Time55 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Mexican
Keyword: cinnamon, Corn, corn meal, masa, mexican crema, queso fresco, rice flour, Sweetened Condensed Milk, Tamales
Servings: 10 to 12 tamales
Author: Pati Jinich

Ingredients

  • 10 large tender ears of corn with fresh corn husks attached
  • 3/4 cup sweetened condensed milk
  • 1/4 cup corn meal or rice flour more as needed
  • 1 teaspoon ground canela or cinnamon
  • 1/4 teaspoon kosher or coarse sea salt
  • Fresh corn husks from the ears of corn to make the tamales or dried corn husks
  • Mexican crema optional topping
  • queso fresco optional topping

Instructions

To make the corn dough or masa:

  • Carefully peel the husks from the ears of corn. It helps if you slice 1/4-inch or so from the bottom part of the corn. Place the husks in a large bowl and cover with hot water. (If using dried corn husks, soak in hot water.)
  • Rinse the peeled corn thoroughly. Shave the corn kernels off and place in a food processor or blender along with the sweetened condensed milk. Process until you get as smooth consistency as you can. Incorporate the corn meal or rice flour until you get a moist, but not wet, dough consistency. Season with the cinnamon and salt and mix well.

To prepare the tamalera or steamer:

  • Place water in the bottom pan of a steamer (so that water is under the steamer) and bring it to a simmer. Line the steamer with one or two layers of soaked corn husks.

To assemble the tamales:

  • Lay out a corn husk with the tapering end towards you. If the fresh corn husks are too thin, use 2 or 3 fanned together. Spread about 3 tablespoons of dough or masa into about a 2 to 3-inch square, the layer should be about 1/4-inch thick, leaving a border of at least 1/2-inch on the sides.
  • Pick up the two long sides of the corn husk and bring them together and fold the folded sides to one side, rolling them in the same direction around tamal. Fold up the empty section of the husk, with the tapering end, from the bottom up. This will form a closed bottom and the top will be left open.
  • Prepare all the tamales and place them as vertically as you can in a container.

To cook tamales:

  • When you have all tamales ready place them, again as vertically as you can, into the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in some cornhusks, so the tamales won’t dance around. Cover with more cornhusks, and steam covered with a lid anywhere from 55 minutes to an hour. You know the tamales are ready when they come easily free from the husks.
  • Serve hot, along with fresh Mexican cream and crumbled queso fresco on the side.

Chicken in Salsa Verde Tamal Casserole

Print Recipe
3.5 from 6 votes

Chicken in Salsa Verde Tamal Casserole

Chicken in Salsa Verde Tamal Casserole recipe from Pati's Mexican Table Season 4, Episode 5 “Tamaliza!”
Prep Time15 mins
Cook Time1 hr 10 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, chicken, masa, mexican crema, Monterrey Jack cheese, mozzarella, Oaxaca cheese, pati's mexican table, salsa verde
Servings: 12 servings
Author: Pati Jinich

Ingredients

  • Vegetable oil to grease the baking dish
  • 1 batch corn dough or masa from my tamal recipe
  • 1 batch salsa verde
  • 2 cups shredded cooked chicken
  • 1 1/2 cups Mexican crema or Latin-style cream, crème fraiche or sour cream
  • 2 1/2 cups (about 10 ounces) grated Oaxaca cheese mozzarella or Monterey Jack

Instructions

  • Preheat oven to 400 degrees Fahrenheit.
  • Grease a large baking dish with oil. Spread half of the tamal dough or masa in a single layer over the bottom of the baking dish. Set aside 3/4 cup of salsa verde and combine the rest with the shredded chicken. Spread the chicken and salsa verde mix on top of the masa. Cover with the rest of the masa in a second layer. Cover with aluminum foil and place in the oven for an hour.
  • Remove from the oven. Carefully remove the aluminum foil and spread on the remaining 3/4 cup of salsa verde. Top with the cream and cheese. Place back in the oven, uncovered, for 10 more minutes, or until the cheese completely melts and begins to brown along the edges. Serve hot, cut into squares.

Notes

Cazuela de Tamal de Pollo en Salsa Verde

Chef Rod’s Chorizo Burger

Print Recipe
4.6 from 5 votes

Chef Rod’s Chorizo Burger

Chef Rod’s Chorizo Burger recipe from Pati's Mexican Table Season 4, Episode 6 “Mexamericana”
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American, Mexican
Keyword: bacon, beef, burger, chipotle mayo, Chorizo, ground beef, pati's mexican table, pepper jack cheese
Servings: 5 burgers
Author: Pati Jinich

Ingredients

For the burger:

  • 1 1/4 pounds ground beef
  • 3/4 pounds Mexican chorizo
  • 1/2 onion chopped
  • 1/4 tablespoon black pepper
  • 1/4 tablespoon kosher salt
  • 1/4 teaspoon cumin
  • 2 cloves of garlic whole and peeled
  • 1/4 cup water

To Serve:

  • 5 slices bacon cooked
  • 5 slices pepper jack cheese
  • Tomato slices to garnish
  • Red onion slices to garnish
  • Green leaf lettuce to garnish
  • Hamburger buns

For the Chipotle Mayo:

  • 1 chipotle pepper from chipotle chiles in adobo sauce
  • 1 cup of heavy mayonnaise

Instructions

To make the burger:

  • Pre-heat the oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, combine the ground beef and the chorizo.
  • In a blender, add the onions, black pepper, salt, cumin, and garlic and mix at medium speed adding water. Pour the blender mixture into the beef mixture, mix well, and form into burger patties by hand.
  • Cook burger on a skillet, grill pan, or grill to desired temperature. Butter the buns and heat in the oven for 5 minutes.

To make the chipotle mayo:

  • Using a blender, mix the mayonnaise and chipotle pepper on low speed.
  • Spread chipotle mayo on both halves of the buns.

To assemble burger:

  • To assemble burger, start with the base of the bun and layer on the lettuce, a slice of tomato, sliced onions, the cooked burger patty, pepper jack cheese, cooked bacon, and the top of half of the bun.

Notes

Recipe courtesy Chef Rodrigo Albarran-Torres, Mission Restaurant


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