Season 1 Mexico City

Latin-Style Tamarind Syrup

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4.2 from 5 votes

Latin-Style Tamarind Syrup

Latin-Style Tamarind Syrup recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time2 hrs 10 mins
Cook Time35 mins
Course: Sauce
Cuisine: Mexican
Keyword: lime, pati's mexican table, Tamarind
Servings: 1 cup
Author: Pati Jinich

Ingredients

  • 1/2 pound dried tamarind pods with their shell
  • 2 cups boiling water
  • 3/4 cup granulated sugar
  • 1 tablespoon freshly squeezed lime juice

Instructions

  • Remove the outer pod from the tamarinds, discard, and place the pulp in a bowl. Cover them with 2 cups boiling water and let them sit anywhere from 2 to 24 hours.
  • With your hands, clean then tamarinds of the large seeds and strains/threads. Strain in a colander, pressing with your hands or a spoon to get as much pulp as possible.
  • Place the resulting tamarind juice in a saucepan. Bring to a boil, add the sugar, and let it simmer over medium heat for 30 minutes. The juice should have thickened considerably, to a thick syrup consistency.
  • Squeeze in the fresh lime juice, let it simmer for a couple more minutes and let it cool. Refrigerate and store in a tight lid container. The concentrate will keep for months.

Blackberry and Pecan Tamales

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5 from 3 votes

Blackberry and Pecan Tamales

Blackberry and Pecan Tamales recipe from Pati's Mexican Table Season 1, Episode 13 “Wrapped Treats”
Prep Time30 mins
Cook Time50 mins
Total Time1 hr 20 mins
Course: Dessert, Main Course
Cuisine: Mexican
Keyword: blackberry, cinnamon, corn husks, masa, pati's mexican table, pecans, Tamales
Servings: 20 tamales
Author: Pati Jinich

Ingredients

  • 25 dried corn husks
  • 1 cup vegetable shortening or good quality lard
  • Pinch of salt
  • 1 tbsp cold water
  • 1 tsp baking powder
  • 1 lb instant corn masa mix for tamales or about 3 1/4 cups, such as Maseca
  • 3 cups warm water
  • 1 1/2 cup sugar
  • 1/2 tsp cinnamon
  • 1/2 cup pecans roughly chopped
  • 12 oz blackberries rinsed

Instructions

To make masa for tamales:

  • Place the vegetable shortening or lard with 1 tablespoon of cold water in a mixer and beat, until very light and spongy, about 1 minute. Add the baking powder and salt, and then take turns adding the instant corn masa mix and the water. Continue beating until the dough is homogeneous and fluffy.
  • Mix in the sugar and cinnamon and continue beating until everything is well mixed. You may also do it by hand.
  • You know the tamal masa is ready if: 1. When you lift a big spoon with masa, drop it into the dough it falls “de golpe” or heavy. 2. It has the consistency of a medium thick cake batter. 3. If you place 1/2 teaspoon of masa in a cup of cold water and it floats.

To prepare the steamer:

  • Place water in the pan of a steamer and bring it to a simmer. Line the steamer with one or two layers of corn husks. Use the dough to form about 20 corn husk wrapped tamales.

To make tamales:

  • Soak the dried corn husks in hot water for a couple of minutes, until they are pliable and drain. Lay out a corn husk with the tapered ends facing towards you. Spread 3 to 4 tablespoons of the masa into a 2 to 3 inch square, the layer should be about 1/4 inch, leaving a boarder of at least 1/2 inch on the sides. Place 1 to 2 blackberries in the middle of the masa filling and sprinkle about a teaspoon of the pecans on top.
  • Pick up the two long sides of the corn husk and bring them together, causing the masa to surround the berries and pecans and fold them to one side, rolling them in the same direction around the 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 the tamales and then place them vertically in a container. When you have them all ready, place them as vertically as you can in the prepared steamer, with the open end on top. If there is space left in the steamer, tuck in more corn husks so the tamales will not dance around. Cover with more corn husks and steam, covered for 50 minutes to an hour over medium heat. You know the tamales are ready when the tamales come easily free from the husks.
  • Finished tamales will stay warm for about 1 to 2 hours in the steamer. They can be made ahead several days before and stored in the refrigerator, well wrapped. They can also be frozen for months. In either case, reheat in the steamer. For refrigerated tamales it will take about 15 minutes, and for frozen tamales about 45 minutes.

Notes

Tamales de Zarzamora y Nuez

Baked Plantains

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4.2 from 5 votes

Baked Plantains

Baked Plantains recipe from Pati's Mexican Table Season 1, Episode 13 “Wrapped Treats”
Prep Time2 mins
Cook Time45 mins
Total Time47 mins
Course: Dessert, Side Dish
Cuisine: Mexican
Keyword: Dessert, fruit, pati's mexican table, Plantains
Servings: 2 to 4 servings
Author: Pati Jinich

Ingredients

  • 2 ripe plantains
  • Salt or sugar to taste

Instructions

  • Preheat the grill to medium heat or the oven to 400 degrees.
  • Cut a few small slits into the sides of the unpeeled, ripe plantains with a knife, since the plantains will expand as they cook. Individually wrap each plantain in aluminum foil and place them on the grill or in the oven. Let them cook for about 45 to 50 minutes, until they are soft and cooked through.
  • You know they are ready when they feel extremely soft to the touch and the sugar of the plantain has begun to caramelize. Open the aluminum foil, make a slit in the plantains, sprinkle with salt and sugar and eat them up!

Notes

Plátanos Macho al Horno

Pork Tenderloin in a Sweet Citrus Sauce

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4.75 from 4 votes

Pork Tenderloin in a Sweet Citrus Sauce

Pork Tenderloin in a Sweet Citrus Sauce recipe from Pati's Mexican Table Season 1, Episode 13 “Wrapped Treats”
Prep Time2 hrs 5 mins
Cook Time1 hr 45 mins
Total Time3 hrs 50 mins
Course: Main Course
Cuisine: Mexican
Keyword: apple cider vinegar, banana leaves, cloves, lime, orange juice, pati's mexican table, piloncillo, pork
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 1 cup orange juice
  • 1/4 cup lime juice
  • 4 tbsp apple cider vinegar
  • 1 cup shredded piloncillo or brown sugar
  • 5 garlic cloves pressed or minced
  • 1/2 tsp kosher or sea salt or more to taste
  • 1/2 tsp ground black pepper
  • 5 bay leaves
  • 3 whole banana leaves
  • 5 lbs pork tenderloin
  • 1/2 tsp kosher or sea salt or more to taste
  • 1/4 tsp ground black pepper or to taste
  • 2 tbsp safflower or corn oil

Instructions

  • To make the marinade, mix together the orange and lime juice, vinegar, piloncillo, garlic, salt, pepper and bay leaves in a bowl.
  • Begin to layer the banana leaves in a large baking dish, one by one. Place the first one vertically so it covers the whole dish, leaving the sides hanging over the dish on both ends. Layer the second leaf horizontally so it covers half or so of the dish, with the sides hanging over the dish on both ends. Layer the third one horizontally the the bottom of the baking dish is fully covered with leaves, with extra hanging over the sides to wrap up the meat.
  • If you can’t find banana leaves, you can use tin foil.
  • Place the meat in the middle of the leaf bundle. Pour the marinade on the top and cover the meat with each of the banana leaf layers on all sides. Let it marinate anywhere from 2 to 24 hours in the refrigerator.
  • Preheat the oven to 350 degrees and unwrap the pork from the banana leaves.
  • Heat the oil in a large skillet over high heat, until it is hot but not smoking. Sprinkle the pork with salt and pepper, place it in the pan, and sear for about 1 to 2 minutes on all sides.
  • Place it back in the banana leaves and bundle it back up. Place the wrapped pork into the oven and cook for 1 hour and 30 minutes. Remove it from the oven, carefully open up and unfold the banana leaves, tucking them on the sides until you expose most of the meat. Remove the meat from the dish to rest on a cutting board. Pour all the marinade into a sauce pan and set over medium high heat, for about 10 to 15 minutes, to reduce up to 1/3 of its volume.
  • Meanwhile, slice the meat at about 1/2″ thickness or to your liking. Place the slices on a platter, drizzle some of the sauce on top and serve.

Notes

Lomo de Cerdo con Salsa Dulce de Cítricos

Grilled Shrimp and Pineapple Salad with Vanilla and Chile de Arbol Vinaigrette

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5 from 2 votes

Grilled Shrimp and Pineapple Salad with Vanilla and Chile de Arbol Vinaigrette

Grilled Shrimp and Pineapple Salad with Vanilla and Chile de Arbol Vinaigrette recipe from Pati's Mexican Table Season 1, Episode 12 “Vanilla”
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Salad
Cuisine: Mexican
Keyword: allspice, chiles de arbol, mexican vanilla, pati's mexican table, pineapple, red onion, red wine vinegar, Shrimp
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 1/2 cup olive oil
  • 1 garlic clove peeled
  • 1/2 vanilla bean chopped, or about a 2″ piece
  • 1 to 2 chiles de arbol stemmed and chopped
  • 1/4 cup safflower or corn oil
  • 1/4 cup red wine vinegar
  • 1/8 tsp ground allspice
  • 1 tsp kosher or sea salt or more to taste
  • ground black pepper optional
  • 1/4 tsp sugar or more to taste

For the salad:

  • 4 fresh pineapple slices peeled, about 1/2″ thick
  • Safflower or corn oil to brush the pan or grill
  • 1 lb large or extra large shrimp, fresh or thawed from frozen, rinsed, peeled, deveined
  • 1 tbsp butter
  • 1 tbsp safflower or corn oil
  • Kosher or sea salt to taste
  • Ground black pepper to taste
  • 12 oz mixed spring salad or your choice of mixed baby lettuces
  • 1/2 cup red onion slivered

Instructions

To make the vinaigrette:

  • Heat the olive oil in a saucepan set over medium heat, until hot but not smoking. Add garlic clove, vanilla bean and chiles, and cook about 15 seconds, stirring constantly. Be careful not to let them burn, remove the pan from the heat and pour its contents into a mixing bowl to cool.
  • Combine the safflower oil, red wine vinegar, salt pepper, allspice and sugar into the same bowl. Pour all the mix in the blender, puree until smooth, and reserve. The vinaigrette will be textured as the vanilla bean will not let itself be entirely pureed. But that makes it even more delicious! If you will not use the vinaigrette in the next couple of hours, cover it and refrigerate. It will keep for a week, but re-emulsify or thoroughly mix, before using.

To grill the pineapple:

  • Heat a grill pan, a grill or nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Place the pineapple slices and cook for about 4 minutes per side until they are slightly charred. Remove from heat. Once they are cool enough to handle, cut in half, remove the core and cut into strips along the grain. Reserve.

To make the shrimp:

  • Sprinkle the shrimp with salt and pepper. Heat the butter and oil in a saute pan over high heat. Once the butter sizzles, add the shrimp, you may need to do it in batches so they they don’t overlap, and cook for 1 to 2 minutes per side. They should have plumped up and changed color on both sides, but be careful not to overcook them. Remove and reserve.

To assemble the salad:

  • Place the greens in a salad bowl. Drizzle some of the vinaigrette and toss, so that they are lightly coated but not soaked. Assemble on individual salad plates. Divide the shrimp, pineapple and red onion on top of each plate. You may drizzle a bit more of the vinaigrette on top and serve.

Notes

Ensalada de Camarón y Piña a la Parrilla con Vinagreta de Chile de Arbol y Vainilla 
 

Toritos: Peanut and Vanilla Aperitif

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5 from 2 votes

Toritos: Peanut and Vanilla Aperitif

Toritos: Peanut and Vanilla Aperitif recipe from Pati's Mexican Table Season 1, Episode 12 “Vanilla”
Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Drinks
Cuisine: Mexican
Keyword: aguardiente de caña, cane liquor, cocktail, coffee, evaporated milk, mexican vanilla, pati's mexican table, peanut butter, Sweetened Condensed Milk
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 12-ounce cans evaporated milk
  • 1 14-ounce can sweetened condensed milk
  • 3/4 cup cane liquor (aguardiente de caña) or rum, more or less to taste
  • 3/4 cup smooth peanut butter (or espresso, if you want to make it coffee flavored)
  • 1 teaspoon vanilla extract
  • Ice to serve

Instructions

  • Place the cane liquor, evaporated milk, condensed milk, peanut butter and vanilla extract in the blender and puree until smooth. Transfer to a jar, cover and refrigerate until chilled.
  • Alternatively, you may also pour directly over ice cubes or add some ice cubes to your blender and make it a Frappé! In any case, serve very cold.
  • NOTE: There are different Torito flavors. To make coffee Toritos, substitute peanut butter for a cup of strong coffee and add more sugar to taste. To make fruit Toritos, substitute peanut butter for about 2 cups of guaba or mango (or any fruit of your choice) pulp, and sugar to taste.

Notes

Torito: Bebida de Cacahuate y Vainilla

Grandma Lali’s Floating Islands

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5 from 1 vote

Grandma Lali’s Floating Islands

Grandma Lali’s Floating Islands recipe from Pati's Mexican Table, Season 1, Episode 12 "Vanilla"
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Dessert
Cuisine: Mexican
Keyword: almond extract, Caramel, custard, floating islands, Meringue, mexican vanilla, pati's mexican table
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the floating islands:

  • 12 egg whites at room temperature
  • 1/8 tsp salt
  • 1/2 tsp cream of tartar
  • 3/4 cup sugar
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract

For the caramel:

  • 1 1/2 cups sugar

For the vanilla sauce:

  • 3 egg yolks at room temperature
  • 1/3 cup sugar
  • 1 tsp all-purpose flour
  • 1 1/2 cup milk
  • 1-inch piece of vanilla bean
  • 10 strawberries, sliced optional for garnish, or any other fruit of your choice

Instructions

To make the caramel:

  • Place sugar in a saucepan over medium-low heat. Cook until the sugar melts, moving the pan so it will not burn, until it has a caramel consistency. Turn off the heat and pour the caramel quickly into individual flan or custard molds as you tilt them, so the caramel covers the bottom of each mold. The caramel will quickly cool and set.

To make the floating islands:

  • Preheat oven to 250 degrees.
  • Place egg whites in a mixer with the salt and cream of tarter and beat until stiff peaks are formed. Add in the extracts and the sugar and mix until combined. Then top each of the molds with the egg white mixture.
  • Place molds in a large baking pan. Pour about an inch of boiling water into the pan to create a water bath. Bake in the oven for about 25 minutes. The top of the islands will look browned and crispy. Turn the oven off, open the door oven slightly and let the islands cool inside of the oven for about 10 minutes, then remove them from the oven.

To make the vanilla sauce:

  • In a saucepan, lightly beat the egg yolks with 1/3 cup sugar and 1 teaspoon of all purpose flour.
  • In another saucepan, heat the milk and vanilla bean (make a slit on its side and free the seeds into the milk). Let it heat until very hot but not boiling. Slowly, in a very thin stream, add the hot milk into the yolk mixture, emulsifying with a whisk until it is all incorporated. Place over low heat and stir until the sauce almost reaches a boil, and coats the back of a wooden spoon. Turn the heat off and keep on whisking slowly, for about a minute or so. The sauce can be served hot, warm or cold. It can be stored in the refrigerator for up to a month once cooled.
  • Once the molds have cooled to room temperature, you can unmold them. Use a knife to go around the edge of the molds and carefully turn them onto a plate. Drizzle the caramel from the bottom of the molds on top of the islands. Add a couple tablespoons of the vanilla sauce on top. You may garnish with strawberries or any other fruit of your liking.
  • Islands can be refrigerated in their molds, covered, for up to 4 days.

Notes

Islas Flotantes de Vainilla de mi Abuela Lali

Chicken with Tamarind, Apricots and Chipotle Sauce

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4.41 from 5 votes

Chicken with Tamarind, Apricots and Chipotle Sauce

Chicken with Tamarind, Apricots and Chipotle Sauce recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Mexican
Keyword: apricot, chicken, chipotles in adobo, Tamarind
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 4 chicken quarters or 8 chicken pieces of your choice with skin and bones
  • 1/2 cup vegetable oil
  • 1 teaspoon kosher or coarse sea salt or to taste, plus more to season chicken
  • Freshly ground pepper to taste to season chicken
  • 4 cups water
  • 1/2 pound dried apricots roughly chopped (about 3/4 cup)
  • 2 tablespoons apricot preserves
  • 3/4 cup homemade Latin-style tamarind syrup or store bought
  • 2 tablespoons sauce from chipotles in adobo or more to taste

Instructions

  • Thoroughly rinse chicken pieces with cold water and pat dry. Sprinkle with salt and pepper.
  • In a large skillet, heat the oil over medium-low heat. Add the chicken pieces skin side down in one layer, and slowly brown the chicken pieces for 40 minutes. Flip them over, once they have crisped and created a crust, halfway through. This is not a quick sear or browning, this is low heat cooking for a good 40 minutes.
  • Pour water over the chicken, raise the heat to medium-high to bring to a simmer. Incorporate apricots, apricot preserve, Latin-style tamarind syrup, chipotle sauce, and 1 teaspoon salt, stir, and keep it at a medium simmer for 35 minutes until the sauce has thickened to a thick syrup consistency and can coat the back of a wooden spoon. You may need to reduce the heat.
  • Taste for salt and heat and adjust to your liking.

Notes

Pollo con Salsa de Tamarindo, Chabacano y Chipotle

Spiced Sweet Mexican Coffee

spiced sweet mexican coffee or cafe de olla
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4.75 from 4 votes

Spiced Sweet Mexican Coffee

Spiced Sweet Mexican Coffee recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Drinks
Cuisine: Mexican
Keyword: cinnamon, coffee, mexican coffee, olla, pati's mexican table, piloncillo
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 cups water
  • 6 tbsp coarsely ground dark roasted coffee
  • 4 oz piloncillo can substitute for brown sugar
  • 1 cinnamon stick

Instructions

  • Heat the water in a pot set over medium heat (using a clay pot is the traditional way to prepare it and it gives it a very unique flavor, but it isn’t necessary). When the water comes to a boil, lower the heat and add the coffee, piloncillo, and a cinnamon stick.
  • Simmer for 5 to 10 minutes, stirring until the piloncillo dissolves. Remove from the heat, let it stand covered for 5 to 10 minutes and strain before serving. Alternatively, you may remove the cinnamon and use a French press to strain the coffee as well.

Notes

Café de Olla

Orange and Almond Flan

orange almond flan
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4.2 from 5 votes

Orange and Almond Flan

Orange and Almond Flan recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Mexican
Keyword: almond, Caramel, flan, Grand Marnier, orange, orange juice, pati's mexican table
Servings: 12 servings
Author: Pati Jinich

Ingredients

  • 1 cup sugar for caramel
  • 1 1/2 cups peeled and slivered almonds
  • 3/4 cup sugar for flan
  • 10 eggs
  • 1 3/4 cups orange juice
  • Grated zest of an orange
  • 2 tbsp quince liquor or Grand Marnier, optional

Instructions

  • Preheat the oven to 360 degrees.
  • In a pan, heat the cup of sugar over low heat until it achieves the consistency of caramel. It takes a while, but don’t leave it unattended and move the pan as it begins to melt. Once it looks like caramel and is melted, decide how dark and strong you want the caramel to be. The lighter the color of the caramel, the lighter flavor. But be careful because if it gets too dark it can taste bitter and can burn quickly. Take it off the heat and pour it into the bottom of a flan or round tube mold or into 10 individual custard cups. Do so quickly, since caramel hardens fast.
  • Place the almonds and remaining sugar into the blender or food processor and finely grind. Add the orange juice, orange zest and blend. Add in the eggs and quince liquor or Grand Marnier and puree until combined. Pour the flan mixture on top of the hardened caramel in the molds.
  • Place the molds in a hot water bath in a deep baking pan. Make sure the water comes up to about half the height of the molds and that the water is very hot. Slide the baking pan with the molds into the oven. Bake 50 to 55 minutes, or until a toothpick inserted in the middle of a flan comes out clean. When ready, take them out of the oven, out of the water bath and allow to cool.
  • If flans will not be eaten on the same day, they can be covered and refrigerated, for up to a week. Before unmolding, you can place the molds in a container with very hot water for 5 to 10 seconds, so that the sugar will melt a bit, and help the flan come out. You can also run the tip of the knife around the rim of the flan. Then turn the flans onto a plate, but wait a bit until most caramel pours on top of each flan.

Notes

Flan de Naranja y Almendra

White Rice with Toasted Angel Hair Pasta

white rice toasted angel hair pasta
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4.34 from 6 votes

White Rice with Toasted Angel Hair Pasta

White Rice with Toasted Angel Hair Pasta recipe from Pati's Mexican Table Season 1, Episode 11 “Middle Eastern Influences”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mexican
Keyword: chicken broth, fideo, lime, onion, pasta, pati's mexican table, rice
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups white rice
  • 1/4 cup vegetable oil
  • 1/4 lb, or about 1, cup angel hair pasta broken into pieces
  • 1/4 cup white onion finely chopped
  • 1 garlic clove
  • 4 cups water or chicken broth
  • 1 tbsp fresh lime juice optional
  • 1 tsp kosher or sea salt or to taste

Instructions

  • Soak the white rice in hot water for 5 minutes. Drain, rinse with cold water and drain again. In a cooking pot, heat the oil over medium heat until hot but not smoking. Add the angel hair and fry for about 2 minutes, stirring constantly. It should be browned but not burnt.
  • Incorporate the drained rice, cook for 3 to 4 minutes, stirring occasionally, until the rice achieves a milky white color and it feels and sounds heavier when you move it.
  • Add the chopped onion and garlic, stir and cook for another 2 minutes. Pour the water or broth over the rice, add the salt and lime juice, and once it comes to a boil, reduce the heat to low, cover with the lid, and cook for about 20 minutes.
  • The rice is ready when the water has been absorbed and the rice is tender and cooked. Turn off the heat and keep it covered for at least 5 minutes. Fluff with a fork and serve.

Notes

Arroz Blanco con Fideos

Amarillito Mole with Chicken

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4 from 5 votes

Amarillito Mole with Chicken

Amarillito Mole with Chicken recipe from Pati's Mexican Table Season 1, Episode 10 “Cinnamon”
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, chicken, cinnamon, dumplings, garlic, guajillo chiles, hoja santa, masa, Mole, pati's mexican table, tomatillos, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 ancho chiles stemmed and seeded
  • 2 guajillo chiles stemmed and seeded
  • 1 lb, or about 8 to 10 tomatillos husked and rinsed
  • 1 Roma tomato
  • 4 garlic cloves
  • 2 whole cloves
  • 1 tsp ground cinnamon
  • 1 tsp oregano
  • 2 tsp kosher or sea salt or to taste
  • 1/4 tsp black pepper ground
  • 3 tbsp vegetable oil
  • 8 chicken pieces with skin and bones
  • 1/4 cup white onion chopped
  • 5 cups chicken broth
  • 3 medium fresh hoja santa or 5 dried optional
  • Corn Masa Dumplings optional (recipe in same episode!)

Instructions

  • On an already hot comal or dry skillet set over medium heat, toast the chiles for about 10 to 15 seconds per side. They will become more pliable and release their aroma. Remove the chiles from the pan and place them in a cooking pot along with the tomatillos, tomato and garlic cloves. Cover with water and bring to a boil over medium-high heat, and simmer for 10 minutes, until they are soft and cooked. Transfer to a blender along with 2 whole cloves, ground cinnamon, oregano, salt and pepper. Puree until smooth and set aside.
  • In a large skillet, heat 3 tablespoons of oil over medium-high heat. Gently add the chicken pieces skin side down first, and brown on each side for 3 to 4 minutes. Incorporate the onion and cook 2 to 3 minutes, until soft and translucent. Pour the reserved pureed sauce on top, add the hojas santas if using, and cook until it has seasoned and thickened, about 8 to 10 minutes.
  • Add the chicken stock, bring to a simmer and keep at a steady simmer on medium heat for about 15 to 20 minutes. Reduce the heat to medium-low, add the masa dumplings one by one to the pan. Cook for another 12 to 15 minutes, or until the dumplings are cooked and the mole thickens enough to coat the back of a wooden spoon.

Notes

Mole Amarillito con Pollo

Piggies: Cinnamon and Piloncillo Cookies

piggy cookies
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4.17 from 6 votes

Piggies: Cinnamon and Piloncillo Cookies

Piggies: Cinnamon and Piloncillo Cookies recipe from Pati's Mexican Table Season 1, Episode 10 “Cinnamon”
Prep Time2 hrs 40 mins
Cook Time7 mins
Total Time2 hrs 47 mins
Course: Dessert
Cuisine: Mexican
Keyword: ceylon, cinnamon, cookies, honey, pati's mexican table, piloncillo
Servings: 30 medium-sized cookies (with a 4-inch cookie cutter)
Author: Pati Jinich

Ingredients

  • 12 oz piloncillo chopped or grated, or substitute for 1 3/4 cup packed brown sugar
  • 3/4 cup water
  • 1 true or ceylon cinnamon stick about 3″ long
  • 2 stick, or 1 cup, unsalted butter at room temperature
  • 2 tbsp honey
  • 4 1/4 cups all-purpose flour you may need a bit more
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs at room temperature, lightly beaten
  • Butter to grease a cookie/baking sheet
  • 2 to 3 tbsp all-purpose flour you may need a bit more or less, to roll out the dough
  • 1 egg lightly beaten to be used as a glaze
  • Confectioners' sugar to sprinkle on top optional

Instructions

  • In a saucepan, combine grated piloncillo or dark brown sugar with water and cinnamon. Place over medium heat, once it simmers, lower the heat to keep it at a medium-low simmer for about 15 minutes, until it thickens to a light syrup consistency. Turn off the heat and remove the cinnamon stick. You should have now about 1 1/4 cups piloncillo liquid, need not be exact! Add butter and honey into the hot liquid and stir until it dissolves.
  • In a mixing bowl, combine flour, baking powder, baking soda and salt. Make a hole in the center and pour in the piloncillo mixture. Mix it all together with a spatula until it is well incorporated. Combine the eggs into the dough, which will be sticky and gooey. Seriously: it will be GOOEY and that is OK.
  • Place plastic wrap in the bottom of a mixing bowl to have wings on the sides. With a spatula, push the dough onto the plastic wrap, wrap the dough, and refrigerate anywhere from 2 hours to a couple days.
  • When you are ready to make the cookies, preheat the oven to 375 degrees. Grease a couple cookie or baking sheets with butter.
  • Remove the dough from the refrigerator and sprinkle a couple tablespoons of flour on a countertop. Rub a bit of flour on the rolling pin as well. Roll out the dough which will now be firmer, until you have about 1/4 -inch thickness. Using piggie cookie cutters (or other shapes, but then you may need to change the name!) press down on the dough, moving it a bit on the counter top, to make it easier to lift the shaped dough.
  • Place the piggies on the baking sheet as you shape them along. Gently brush the cookie tops with the remaining egg. Roll the leftover dough into a ball, wrap it with the plastic wrap, and place it in the freezer for at least 10 minutes before using it again, or it will be too soft and sticky. Repeat to make the remaining cookies.
  • Bake the cookies anywhere from 7 to 9 minutes. Remove them from the oven and place on a cooking rack. You may sprinkle confectioners’ sugar on top. Keep them covered so they remain soft.
  • My boys love to eat them with a tall glass of milk, I like them with a hot cup of coffee.

Notes

Chochinitos: Galletas de Piloncillo y Canela

Horchata with Cinnamon and Vanilla

horchata
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4.38 from 8 votes

Horchata with Cinnamon and Vanilla

Horchata with Cinnamon and Vanilla recipe from Pati's Mexican Table Season 1, Episode 10 “Cinnamon”
Prep Time2 hrs
Cook Time2 mins
Total Time2 hrs 2 mins
Course: Drinks
Cuisine: Mexican
Keyword: ceylon, cinnamon, pati's mexican table, rice, vanilla
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 cups long or extra long white rice
  • 3 cups hot water
  • 1 cinnamon stick ceylon or true cinnamon, if you can
  • 1 tbsp vanilla extract
  • 4 cups milk
  • 1 1/4 cup sugar
  • Ground cinnamon to sprinkle on top optional

Instructions

  • Place the rice in a bowl and cover with hot water. Roughly crumble a piece of true cinnamon into the rice mix (cassia will not let you break it…) and let is all sit and rest anywhere from 2 to 8 hours outside of the refrigerator.
  • Place half of the rice mixture in the blender with half of the milk and vanilla and blend until smooth, then strain into a pitcher or container (if using cassia cinnamon, remove it). Place the other half of the rice mixture in the blender with the remaining milk and the sugar, pure until smooth and strain into the same pitcher or container.
  • Stir well and serve over ice cubes, or place in the refrigerator until it is cold. Serve with more ice cubes to your liking, and sprinkle some ground cinnamon on top if you wish.

Notes

Horchata: Agua de Arroz y Canela

Chochoyotes: Corn Masa Dumplings

corn masa dumplings
Print Recipe
3.86 from 7 votes

Chochoyotes: Corn Masa Dumplings

Chochoyotes: Corn Masa Dumplings recipe from Pati's Mexican Table Season 1, Episode 10 “Cinnamon”
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Main Course, Side Dish
Cuisine: Mexican
Keyword: canela, cinnamon, dumplings, masa, pati's mexican table
Author: Pati Jinich

Ingredients

  • 1 cup corn masa flour such as Maseca
  • 3/4 cup water
  • 1 1/2 tbsp lard or vegetable shortening
  • 1/4 tsp ground cinnamon
  • 1 tsp kosher or sea salt or to taste
  • 1/2 tsp sugar

Instructions

  • Mix the corn masa flour with water and knead until the dough is smooth and has no lumps, about a minute. Add the lard, cinnamon, sugar and salt and mix until it is well incorporated.
  • Make little balls of about 1 inch with your hands. Using your little finger, make a dip in the middle of the dumpling. One by one add them to the simmering sauce, mole or soup that they will be cooked in. It will take about 10 to 15 minutes for the chochoyotes to be fully cooked.

Notes

Chochoyotes de Canela

Warm Sweet Potato Salad with Chorizo

sweet potato salad
Print Recipe
4.8 from 5 votes

Warm Sweet Potato Salad with Chorizo

Warm Sweet Potato Salad with Chorizo recipe from Pati's Mexican Table Season 1, Episode 9 "Chorizo"
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course, Salad
Cuisine: Mexican
Keyword: Chorizo, cilantro, jalapeno, orange juice, pati's mexican table, sweet potato
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 lbs sweet potatoes peeled and cut into bite-size chunks, about 3 large sweet potatoes
  • 3 tbsp olive oil
  • 1 cup orange juice preferably freshly squeezed
  • 1/2 tsp brown sugar
  • 3/4 tsp kosher or sea salt
  • 1/4 tsp freshly ground black pepper
  • 8 oz fresh uncooked Mexican chorizo, casings removed and coarsely chopped
  • 1 jalapeño pepper stemmed and seeded if less heat is desired
  • 1/3 cup red onion chopped
  • 1/3 cup cilantro chopped

Instructions

  • Bring a large pot of salted water to a boil over high heat. Add the sweet potato pieces, once it comes back to a boil, reduce the heat to medium; simmer for about 10 minutes, until almost tender and a knife can go through without breaking a piece. Drain, and transfer to a baking dish large enough to hold the pieces almost in a single layer.
  • Preheat oven to 400 degrees.
  • Whisk together orange juice, oil, sugar, salt and pepper in a medium bowl. Pour the mixture over the sweet potatoes and toss to coat evenly. Roast for about 20 minutes, turning them after about 10 minutes, until the potato pieces have started to brown and the sauce has thickened. Remove from the oven.
  • Meanwhile, cook the chorizo in a medium skillet over medium-high heat; use a wooden spoon of spatula to break it into smaller pieces as it cooks. After 5 to 6 minutes, when it has nicely browned and crisped, use a slotted spoon to top the hot sweet potatoes.
  • Sprinkle the jalapeño, red onion and cilantro on top, and toss gently to combine. Serve warm.

Notes

Ensalada Calientita de Camote y Chorizo

Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream

Mexican style pasta
Print Recipe
5 from 5 votes

Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream

Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream recipe from Pati's Mexican Table Season 1, Episode 9 “Chorizo”
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, chipotles in adobo, Chorizo, mexican crema, pasta, pati's mexican table, queso fresco, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 lbs ripe Roma tomatoes about 6 to 8 tomatoes
  • 1 medium clove garlic
  • 1/2 cup tomato cooking liquid
  • 1/2 medium white onion coarsely chopped (about 1/2 cup)
  • 3/4 tsp kosher or sea salt
  • 1/4 tsp freshly ground black pepper
  • 8 oz fresh uncooked Mexican chorizo casings removed and coarsely chopped
  • 1 tbsp safflower or corn oil
  • 8 oz dried spaghetti, angel hair or fettuccine broken into smaller pieces
  • 2 cups chicken broth
  • 2 bay leaves
  • 1 to 2 tbsp sauce from canned chipotles in adobo plus 1 whole canned chipotle chile for more heat (optional)
  • 6 oz queso fresco, farmer’s cheese, or a mild feta crumbled
  • Mexican or Latin cream as much as needed (!) or substitute for creme fraiche or sour cream
  • 1 ripe Mexican avocado halved, peeled, cut into slices

Instructions

  • Place tomatoes and garlic in a medium saucepan. Add water to cover and bring to a boil over medium-high heat. Simmer for about 10 minutes, until the tomatoes are thoroughly cooked, they look mushy and the skins have started to come off.
  • Transfer the tomatoes, 1/2 cup of the cooking liquid and garlic to a blender along with the onion, salt and pepper. Let cool slightly and puree until smooth.
  • Cook the chorizo in a large, deep skillet over medium-high heat for 5 to 6 minutes, until it has browned and crisped; use a wooden spoon or spatula to break it into smaller pieces as it cooks. Use a slotted spoon to transfer the cooked chorizo to a bowl.
  • Add oil to the same skillet used to cook the chorizo, over medium-high heat. Add the spaghetti or fettuccine pieces and cook for a few minutes, stirring often, until the pasta changes color and starts to brown. Do not let it burn!!
  • Pour the tomato puree on the pasta. Cook for about 5 minutes, stirring often, until the sauce thickens and the color darkens to a deeper red. Add the chicken broth, bay leaves and adobo sauce, plus a whole chipotle chile in adobo, if desired.
  • Mix well, cook uncovered for 10 to 12 minutes, stirring often to keep the pasta from sticking, until the pasta is cooked through and the tomato sauce has thickened considerably. Discard the bay leaves.
  • Add the chorizo and stir to incorporate. Divide among individual plates; serve hot, topped with crumbled cheese, fresh cream and avocado slices.

Notes

Pasta Seca con Jitomate, Chorizo y Crema

Potato, Scallion & Chorizo Crispy Tacos

Print Recipe
4.29 from 7 votes

Potato, Scallion & Chorizo Crispy Tacos

Potato, Scallion & Chorizo Crispy Tacos recipe from Pati's Mexican Table Season 1, Episode 9 “Chorizo”
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Mexican
Keyword: Chorizo, corn tortillas, pati's mexican table, potatoes, salsa verde, scallions, Taco
Servings: 5 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 lb red bliss potatoes peeled and cut into 1-inch pieces
  • 8 oz fresh uncooked Mexican chorizo sausage casings removed, coarsely chopped
  • 8 scallions white and light green parts thinly sliced (1/2 cup)
  • 1 tsp kosher or sea salt or more to taste
  • 10-12 Corn tortillas
  • safflower oil for frying
  • Salsa verde or any salsa of your choice

Instructions

  • Bring a medium pot of water to a boil over medium-high heat. Add the potato pieces, once the water returns to a boil, cook for 10 to 12 minutes or until the potatoes are tender. Drain.
  • Place the chorizo in a large skillet over medium-high heat. As it cooks, use a wooden spoon or spatula to crumble it into smaller pieces. Once it browns and crisps, 5 to 6 minutes, add the scallions and stir to combine; cook for about 1 minute or until the scallions begin to soften.
  • Add the cooked potatoes and salt, mashing them into the chorizo mixture with a potato masher or a wooden spoon, for about 1 minute until well combined. Remove from the heat. Taste, add salt as needed.
  • Heat a dry, medium skillet over medium heat. Warm the tortillas in the skillet one at a time for 15 to 30 seconds on each side, to soften them for rolling and so they will not crack as you assemble tacos.
  • Place a few tablespoons of the filling on the center of each heated tortilla, and roll, as tightly as you can, into a taco. Insert a wooden toothpick through taco pairs, through the seams to help them retain their roll shape as they cook. When they have all been rolled, finish the tacos by either frying or toasting them.

To fry the tacos:

  • Pour enough oil into a large skillet to a depth of about 1 inch, place over medium heat. Once the oil is hot, 4 to 6 minutes, fry the tacos in batches, placing them in the skillet, without crowding them. They oil should be bubbling as they cook. Cook for about 2 to 3 minutes on the first side, until the bottom and sides have crisped and turned golden. Use tongs to turn over the tacos, cook for another 2 to 3 minutes. Transfer them to a plate lined with paper towels. Continue until all the tacos have been fried.

To toast the tacos:

  • Heat a large, dry skillet or comal over medium heat. Working in batches, place the tacos in the skillet. Let them toast and heat for about 3 to 4 minutes or until the tacos are browned and crisped, then flip to the other side and toast until evenly browned and crisp.
  • Remove all toothpicks; serve warm.

Notes

Tacos Crujientes de Papa, Cebollita y Chorizo

Refried Bean and Cheese Chimichangas

Print Recipe
4.84 from 6 votes

Refried Bean and Cheese Chimichangas

Refried Bean and Cheese Chimichangas recipe from Pati's Mexican Table Season 1, Episode 8 “Mexican Brunch”
Prep Time25 mins
Cook Time8 mins
Total Time33 mins
Course: Breakfast, Main Course
Cuisine: Mexican
Keyword: Brunch, Chihuahua cheese, flour tortillas, jalapeno, Mexican Manchego, Monterrey Jack cheese, onion, pati's mexican table, refried beans, serrano chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 4 tbsp vegetable oil divided
  • 1/4 cup white onion chopped
  • 1 jalapeño or serrano chile seeded and chopped (more or less to taste)
  • 1 garlic clove minced
  • 2 cups refried beans
  • 1/4 cup water
  • 2 cups Mexican Manchego Chihuahua, Monterey jack or light chedder, shredded
  • 12 Flour tortillas medium size
  • salsa of your choice

Instructions

  • Pour 2 tablespoons of oil into a medium sized skillet set over medium heat. Once hot, add the onion and let it cook 4 to 5 minutes, until softened and translucent. Add the chile, give it a couple stirs and add the garlic. Cook until fragrant, about 15 to 30 seconds more. Incorporate refried beans along with 1/4 cup water and mix well. Let it cook and season for a couple minutes as you mash it all together. Turn off the heat.
  • In a comal or skillet set over medium-low heat, heat flour tortillas one at a time, about 15 seconds on each side, to soften so they won’t break when folded. Add about 2 heaping tablespoons each of refried beans and cheese near the edge of the tortilla, one at a time. Begin rolling as if making a chubby taco, after the first fold, tuck in both edges of the tortilla, continuing to roll to make a thick bundle. Flatten a bit with your hand.
  • Reheat remaining oil in the same saute pan or comal, over medium-low heat. Place chimichangas in batches and cook for about 3 to 4 minutes on each side, until they achieve a lightly browned crust on both sides. You may also use more oil and deep-fry them over medium heat for less time, but I like the first option more…
  • Serve along the side of the Rabo de Mestiza eggs and spoon some of its sauce on top, or serve with the salsa of your choice.

Notes

Chimichangas de Frijoles con Queso

Rabo de Mestiza: Poached Eggs in a Tomato and Poblano Rajas Sauce

rabo de mestiza
Print Recipe
4.5 from 4 votes

Rabo de Mestiza: Poached Eggs in a Tomato and Poblano Rajas Sauce

Rabo de Mestiza: Poached Eggs in a Tomato and Poblano Rajas Sauce recipe from Pati's Mexican Table Season 1, Episode 8 “Mexican Brunch”
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast
Cuisine: Mexican
Keyword: Brunch, corn tortillas, Eggs, onion, pati's mexican table, piloncillo, poblanos, queso fresco, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 lbs roma tomatoes
  • 1 garlic clove
  • 2 bay leaves
  • 3 tbsp corn or safflower oil
  • 1/2 cup white onion slivered or thinly sliced
  • 3/4 lb poblano chiles or about 3, charred, sweated, skinned, stemmed, seeded, cut into about 2″ slices (may soak in hot water with 2 tbsp brown sugar or piloncillo to tame heat)
  • 1/4 tsp dried marjoram
  • 1 tsp kosher or sea salt more or less to taste
  • 8 eggs
  • 1 cup queso fresco crumbled, my substitute for farmers or a mild feta
  • Corn tortillas or toast optional

Instructions

  • Place the tomatoes along with the garlic and bay leaves in a medium saucepan. Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes. Remove bay leaves and place tomatoes and garlic in the blender and puree until smooth.
  • In a large, heavy bottomed pan set over medium heat, pour in the oil. Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes. Stir in the poblano rajas and let them cook for 1 or 2 minutes. Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes. You can make this sauce ahead of time and refrigerate for up to 4 days.
  • When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one. It is easier if you crack the eggs into a small bowl or cup and slide them into the sauce. Sprinkle a bit of salt on top of each egg and cover the pan with its lid. Let the eggs poach until cooked. I like the yolks, still runny, which takes like 4 to 5 minutes.
  • Serve on plates and sprinkle crumbled cheese on top. Have warm corn tortillas or toast on the side.
  • Note: The sauce can be made ahead of time and the dish cooked right before you want to eat it.

Notes

Huevos Rabo de Mestiza: con Salsa de Jitomate y Rajas de Poblano

Garibaldis: Pound Cakes with Lime-Apricot Glaze and Sprinkles

apricot mini pound cakes
Print Recipe
3.84 from 6 votes

Garibaldis: Pound Cakes with Lime-Apricot Glaze and Sprinkles

Garibaldis: Pound Cakes with Lime-Apricot Glaze and Sprinkles recipe from Pati's Mexican Table Season 1, Episode 8 “Mexican Brunch”
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: apricot, Brunch, lime, pati's mexican table, pound cake
Servings: 60 mini pound cakes and about 30 medium-sized ones
Author: Pati Jinich

Ingredients

For the pound cakes:

  • 1 lb butter at room temperature
  • 1 1/4 cup sugar
  • 5 eggs at room temperature
  • 4 cups all-purpose flour
  • 1 tbsp baking powder
  • Pinch of salt
  • 3/4 cup heavy whipping cream

For the glaze:

  • 1 cup soft apricot preserve
  • 5 tbsp fresh squeezed lime juice
  • 1 tbsp sugar
  • 1 cup sprinkles

Instructions

  • Preheat oven to 375 degrees. Butter a set of muffin or mini muffin molds.
  • Cream the butter in a mixer at high speed. Incorporate the sugar and keep on beating until it is well incorporated. Add the eggs, one by one, making sure each one is well incorporated into the mix.
  • In a mixing bowl, combine the all purpose flour with the baking powder and a pinch of salt. Bring the speed of the mixer to low, and slowly add the flour mix, alternating with the heavy cream until well combined.
  • Spoon the batter into the molds up under the rim, as they will puff. Place molds in the oven and bake for 12 to 15 minutes for normal muffin molds and about 10 minutes for mini muffin molds. A toothpick should come out clean when they are ready. Remove from the oven. Once cool enough to handle, remove them from the molds and place them on a plate or cooling rack.
  • In a saucepan set over medium heat, combine apricot preserve, sugar and lime juice. Stir occasionally for a couple minutes until the ingredients are well dissolved. Place chochitos or sprinkles in a large plate or bowl. Holding one pound cake at a time, dunk the top, up to half their height, into the apricot glaze, then gently roll the glazed part with the chochitos or sprinkles. Place them on a platter, let cool and cover. They taste even better the day after!

Notes

Garibaldis: Panquecitos con Chabacano y Chochitos

Garabatos or Scribble Cookies

scribble cookies or garabatos
Print Recipe
3.75 from 8 votes

Garabatos or Scribble Cookies

Garabatos or Scribble Cookies recipe from Pati's Mexican Table Season 1, Episode 7 “Mexican Picnic”
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, cookies, pati's mexican table, sandwich cookies
Servings: 16 to 18 cookies
Author: Pati Jinich

Ingredients

  • 1 1/4 cups unsalted butter at room temperature
  • 1/2 cup sugar plus 2 tablespoons for chocolate filling
  • 2 eggs at room temperature
  • 4 cups all-purpose flour
  • Pinch of salt
  • 1 cup heavy cream
  • 8 oz bittersweet chocolate chopped

Instructions

  • In a mixer, at medium-high speed beat the butter until soft. Add the sugar and keep on beating until fluffy. One by one, add the eggs until well combined. Lower the speed to low, and add the flour half a cup at a time, along with the salt, thoroughly mixed. Remove from the mixer, turn into a ball, wrap with plastic wrap and refrigerate anywhere from 1/2 hour to overnight.
  • Preheat the oven to 350 degrees.
  • Lightly dust all-purpose flour on your countertop and roll out the dough to about 1/4″ thickness. Cut circles of about 3″ round. Place them in a buttered and floured cookie sheet. Bake anywhere from 15 to 20 minutes or until they appear lightly tanned. Let them cool on a cooling rack.
  • In a saucepan over low heat, combine the cream, 2 tablespoons of sugar, and the chopped chocolate. Stir constantly, until the chocolate is well dissolved. Turn off the heat and let it cool.
  • Once the cookies and chocolate filling have cooled, add a couple tablespoons of chocolate on top of half the cookies. Top with another cookie without pressing down on it. Then with a spoon or fork, drizzle more chocolate on top of the cookies, making your own scribble designs.
  • Once the cookies are set, you may cover and refrigerate. I love them cold!

Notes

Galletas Garabato con Chocolate

Pickled Onion Potato Salad

pickled onion potato salad
Print Recipe
4.5 from 6 votes

Pickled Onion Potato Salad

Pickled Onion Potato Salad recipe from Pati's Mexican Table Season 1, Episode 7 “Mexican Picnic”
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: garlic, habanero, jalapeno, onion, pickled, pickled red onions, potatoes, serrano chiles, vinegar
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup olive oil
  • 3 garlic cloves sliced
  • 2 jalapeño chiles sliced in half lengthwise and seeded (may substitute for habanero or serrano if more heat is desired)
  • 10 black peppercorns
  • 1 tsp dried oregano
  • 1/4 tsp all spice
  • 2 bay leaves
  • 1 tsp kosher or sea salt
  • 1/2 cup rice vinegar or any mild fruit vinegar
  • 1/2 cup white vinegar
  • 2 red onions thinly sliced
  • 3 lbs red potatos peeled and cut into bite size chunks

Instructions

  • In a large saute pan, heat the olive oil over medium-high heat until hot. Add the jalapeños and the garlic and cook for a couple minutes, until they have softened a bit.
  • Add the black peppercorns, oregano, allspice, bay leaves and salt and stir for a couple seconds. Incorporate the red onions, stir, let them soften for a minute. Carefully pour in the vinegars. Mix the vinegars with the rest of the ingredients in the pan, stir for a couple seconds and turn off the heat.
  • Cook the potatoes in a pot with salted boiling water, for about 12 minutes, until a fork or the tip of a knife goes into the potato. Strain the potatoes and place them in a bowl. Stir in the pickled onion mix. If you do so while the potatoes are still hot, they will absorb the pickle juices much better.
  • You may eat the salad warm or cold. You can let it cool and place in a container with a cover. It will keep in the refrigerator for up to 5 days.

Notes

Ensalada de Papa y Cebollitas en Escabeche

Ancho Chile Mexican Hamburgers with Lime Aioli

hamburger ancho
Print Recipe
4.75 from 4 votes

Ancho Chile Mexican Hamburgers with Lime Aioli

Ancho Chile Mexican Hamburgers with Lime Aioli recipe from Pati's Mexican Table Season 1, Episode 7 “Mexican Picnic”
Prep Time15 mins
Cook Time8 mins
Total Time23 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, burger, ground beef, hamburger, lime, lime aioli, mayo, pati's mexican table, veal
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the burger:

  • 1 1/2 lbs ground beef
  • 1 1/2 lbs ground veal
  • 1 1/2 cup white onion roughly chopped
  • 3 garlic cloves
  • 4 ancho chiles rinsed, stemmed, seeded
  • 1 1/2 tsp kosher or sea salt or to taste
  • 1/2 tsp black pepper freshly ground, or to taste
  • 2 eggs
  • vegetable oil

For the lime aioli:

  • 1 cup mayonnaise
  • Juice of 1 lime about 2 tbsp
  • 1 tsp grated lime rind
  • 3 garlic cloves pressed or finely minced
  • 1 tsp kosher or sea salt
  • 1/4 tsp black pepper

For the garnishes:

  • 8 hamburger buns
  • Yellow mustard
  • Ketchup
  • 2 red tomatoes sliced
  • 8 iceberg or romaine lettuce leaves rinsed and dried
  • 1/2 cup white onion sliced

Instructions

  • Place chiles in a small bowl and cover with boiling hot water. Let it soak for 10 to 15 minutes. Places chiles in the blender along with 1/2 cup of the soaking liquid, onion and garlic, and puree until smooth.
  • In a mixing bowl, combine the ground beef and veal. Add the chile mixture, two lightly beaten eggs, salt and pepper. Mix until it is all well incorporated.
  • Heat the grill or pan over medium heat until very hot and brush some oil. With your hands, mold the patties and place them on the hot grill or pan. Cook for about 4 to 6 minutes per side, depending on how well cooked you like your burgers. I like them medium-well, so it is about 5 minutes per side for me.
  • Place the garnishes on the table so that everyone can choose to their liking.
  • To make the lime aioli, place everything in a mixing bowl, and just mix it all up!
  • If you want to make this hamburger into a cheeseburger, Monterey Jack is a great companion. Just place a slice of cheese on to the patties once you flipped them on the pan or grill and let it melt as it finishes cooking.

Notes

Hamburguesas con Chile Ancho y Aioli de Limón

Fast Track Caramelized Pecans

fast track caramelized pecans
Print Recipe
4.2 from 5 votes

Fast Track Caramelized Pecans

Fast Track Caramelized Pecans recipe from Pati's Mexican Table Season 1, Episode 6 “Hibiscus Flowers”
Prep Time2 mins
Cook Time18 mins
Total Time20 mins
Course: Antojos, Dessert, Snack
Cuisine: Mexican
Keyword: Caramelized Pecans, maple syrup, nuts, pati's mexican table, pecans, sugared nuts
Servings: 1 cup
Author: Pati Jinich

Ingredients

  • 1 cup shelled pecans
  • 1/2 cup maple syrup
  • 1/2 tbsp butter or vegetable shortening diced
  • 1 tsp salt or to taste (use regular salt, not kosher or sea salt)

Instructions

  • Preheat the oven to 375 degrees. Place the pecans on a baking tray, add the butter chunks and pour the maple syrup on top. Toss. Bake for 10 minutes, take them out of the oven and stir to make sure all the pecans are covered with the syrup. Place them back in the oven for another 8 to 10 minutes, until they have browned and the syrup has thickened to the consistency of caramel.
  • Take them out of the oven, scoop the pecans out and place on a dry surface such as a kitchen counter or another baking tray. Try to separate the nuts from each other. Once completely cool, they can be stored in a closed container for weeks.

Notes

Nueces Garapiñadas Rápidas

Spinach Salad with Jamaica Vinaigrette and Caramelized Pecans

Print Recipe
4.75 from 4 votes

Spinach Salad with Jamaica Vinaigrette and Caramelized Pecans

Spinach Salad with Jamaica Vinaigrette and Caramelized Pecans from Pati's Mexican Table, Season 1, Episode 6 "Hibiscus Flowers"
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Salad
Cuisine: Mexican
Keyword: flowers, hibiscus, jamaica, pati's mexican table, pecans, salad, Spinach
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 18 oz fresh spinach leaves rinsed, drained and thickly sliced
  • 1 bunch watercress rinsed and stems removed
  • 6-8 scallions white and light green parts, thinly sliced
  • 5 garlic cloves
  • Jamaica Vinaigrette (see below)
  • 1 cup caramelized pecans roughly chopped or whole pieces, to your liking

For the Jamaica Vinaigrette:

  • 3/4 cup dried jamaica flowers
  • 1 cup safflower oil
  • 1/4 cup olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp kosher or sea salt
  • 2 tsp sugar or to taste
  • 1/2 tsp freshly ground black pepper

Instructions

  • Place the jamiaca flowers in a bowl along with the garlic, oils, vinegar, salt, sugar and pepper. Let them sit for a few minutes, for the flowers to soften up a bit. Then pour everything into a blender and puree. The flowers will not be pureed until smooth. The mix will have a textured consistency with chewy flower chunks: that’s what you want!
  • Let the mix stand for at least two hours. If it will not be used then, it can be kept in the refrigerator, covered, for up to a week.
  • Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!

Notes

Ensalada de Espinaca con Vinagreta de Jamaica y Nueces Garapiñadas

Steak Tacos with Jamaica and Jalapeño Syrup

steak tacos with jamaica
Print Recipe
4 from 5 votes

Steak Tacos with Jamaica and Jalapeño Syrup

Steak Tacos with Jamaica and Jalapeño Syrup recipe from Pati's Mexican Table Season 1, Episode 6 “Hibiscus Flowers”
Prep Time1 hr 30 mins
Cook Time15 mins
Total Time1 hr 45 mins
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, flowers, hibiscus, jalapeno, jamaica, pati's mexican table, queso fresco, serrano chiles, steak, tacos
Servings: 8 generous servings
Author: Pati Jinich

Ingredients

For the Jamaica Concentrate (makes about 5 cups):

  • 8 cups water
  • 6 oz, about 2 cups, dried hibiscus flowers
  • 1 1/2 cups sugar or to taste
  • 2 tbsp fresh lime juice or to taste

For the tacos:

  • 1 lb flank steak
  • 2 cups jamaica/hibiscus flower concentrate
  • 2 bay leaves
  • 3 whole cloves
  • A pinch black pepper freshly ground
  • 3/4 tsp kosher salt or to taste
  • safflower or corn oil
  • Salt to taste
  • 1 serrano or jalapeño chile halved and seeded
  • 1 ripe Mexican avocado halved, pitted and sliced
  • 1/2 cup queso fresco crumbled
  • 16 corn tortillas

Instructions

To make the concentrate:

  • In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.

To make the tacos:

  • Pour the jamaica concentrate, bay leaves, whole cloves, black pepper and salt into a medium saucepan set over medium-high heat. Bring to a boil and simmer for about 15 minutes, or until it reduces to half the original amount.
  • Let the marinade cool and pour over the flank steak in a baking dish or container. Cover and let it marinade anywhere from 1 to 24 hours.
  • Set grill pan, grill or saute pan over medium-high heat. Brush with a light coat of oil. Sprinkle meat with a bit more salt. Grill meat anywhere from 4 to 6 minutes per side, depending on how cooked you want it.
  • Meanwhile, pour the marinade into a saucepan set over medium heat and drop in the halved serrano or jalapeño chile. Let the sauce reduce for 15 minutes, or until it coats the back of a wooden spoon. The syrup will thicken considerably as it cools. Remove from heat and let cool.
  • When the meat is ready, slice it thin and if you want, cut it into chunks. Heat corn tortillas over a comal or skillet over medium heat, it will take about a minute per side. For each taco, add a couple tablespoons or slices of meat in the center of each tortillas, a slice of avocado, some crumbled queso fresco and drizzle some of the jamaica and syrup on top. Enjoy your tacos!

Notes

Tacos de Carne con Jarabe de Jamaica y Jalapeño

Jamaica Popsicles

jamaica popsicles
Print Recipe
4.86 from 7 votes

Jamaica Popsicles

Jamaica Popsicles recipe from Pati's Mexican Table Season 1, Episode 6 “Hibiscus Flowers”
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, coconut, flowers, hibiscus, jamaica, mango, Paleta, Popsicle, rum
Servings: 8 popsicles
Author: Pati Jinich

Ingredients

To make Jamaica Concentrate (makes about 5 cups):

  • 8 cups water
  • 2 cups, about 2-3 ounces, dried hibiscus flowers depending on how tightly you pack the cups
  • 1 1/2 cups sugar or to taste
  • 2 tbsp fresh lime juice or to taste

To make Jamaica Popsicles:

  • 2 cups hibiscus flower/jamaica concentrate
  • 3/4 cup mango peeled, pitted diced
  • Chocolate morsels to taste optional
  • Shredded coconut to taste optional
  • For adult fun you can make them grown up and add some Rum!

Instructions

To make the concentrate:

  • In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 minutes and turn off the heat. When cool, strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.

To make the popsicles:

  • Pour 2 cups of jamaica concentrate into 8, 4 ounce molds. Add pieces of mango, chocolate and coconut. Place in freezer until set and frozen, about 4 to 5 hours. Enjoy!

Notes

Paletas de Jamaica

Jamaica Water

jamaica water
Print Recipe
5 from 6 votes

Jamaica Water

Jamaica Water recipe from Pati's Mexican Table Season 1, Episode 6 "Hibiscus Flowers"
Cook Time10 mins
Total Time10 mins
Course: Drinks
Cuisine: Mexican
Keyword: agua fresca, beverage, coconut water, drink, hibiscus, jamaica, Mexican, non-alcoholic, refreshing, water
Servings: 4 to 5 cups
Author: Pati Jinich

Ingredients

Jamaica Concentrate (makes about 5 cups):

  • 8 cups water
  • 2 cups dried hibiscus or jamaica flowers about 2-3 ounces, depending on how tightly you pack the cups
  • 1 1/2 cups sugar or to taste
  • 2 tablespoons fresh lime juice or to taste

Jamaica Water:

  • 1 cup of the Jamaica Concentrate
  • 3 to 4 cups water

Instructions

To make the concentrate:

  • In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 to 12 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.
  • It will keep in the refrigerator for at least 3 months.

To make the jamaica water:

  • When ready to serve, dilute 1 cup concentrate with 3 to 4 cups water, or to your liking, and some ice cubes.

Notes

Agua de Jamaica

Flourless Almond and Porto Cake

flourless almond porto cake
Print Recipe
4 from 4 votes

Flourless Almond and Porto Cake

Flourless Almond and Porto Cake recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Mexican
Keyword: almond, apricot, cake, flourless cake, pati's mexican table, port, vanilla, whipped cream
Servings: 12 to 15 servings
Author: Pati Jinich

Ingredients

  • 2 cups slivered almonds
  • 3/4 cup sugar
  • 4 eggs
  • 1/2 cup butter at room temperature
  • 1 tbsp vanilla extract
  • 1 tbsp Porto wine optional or more to taste
  • 1/4 cup apricot marmalade
  • 1 tbsp lime juice freshly squeezed
  • 1/4 cup sliced almonds lightly toasted
  • Whipped cream optional
  • Fruit of your choice optional (I love it with berries!)

Instructions

  • Butter a round 9 to 10 inch spring-form pan, and cover the bottom of the pan with parchment paper.
  • Preheat the oven to 350 degrees.
  • Place the almond and sugar into a food processor. Pulse until finely ground. Crack the eggs on top of the mixture. Pulse until well combined. Stir in the vanilla extract and Porto wine, if you will use it. Drop in the butter chunks, and process until smooth and thoroughly combined.
  • Pour the batter into the cake pan. Place on a rack in the middle of the oven and bake for 30 minutes. The top will be nicely tanned, the cake will feel springy to the touch and a toothpick should come out clean if inserted in the cake.
  • Remove from the oven and let the cake cool for 10 to 15 minutes. Unmold the cake, invert onto a platter and remove the parchment paper. Invert the cake again onto another platter to have the top of the cake right side up.
  • In a small saucepan, mix the apricot glaze with the lime juice. Set over medium heat and simmer for a couple minutes, just until it dissolves.
  • With a brush, spread the apricot glaze on the outer circumference, about 1 to 2 inches in depth, on the top of the cake. Sprinkle the glazed area with the toasted almonds. You may serve the cake with whipped cream on the side, or on the top of the cake. Any fruit of your choice will be lovely too!

Notes

Pastel de Almendras con Porto

Picadillo Empanadas of the Immaculate Conception

picadillo empanadas
Print Recipe
4.41 from 5 votes

Picadillo Empanadas of the Immaculate Conception

Picadillo Empanadas of the Immaculate Conception recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”
Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: almonds, cinnamon, cloves, cream cheese, cumin, Empanadas, nata, olives, onion, pati's mexican table, Picadillo, pork, raisins
Servings: 15 medium empanadas
Author: Pati Jinich

Ingredients

For the dough:

  • 1 cup unsalted butter at room temperature
  • 8 oz, about 185 g cream cheese or fresh nata at room temperature
  • 2 1/3 cups all-purpose flour
  • 1/2 tsp salt
  • 1 egg lightly beaten
  • 1/2 cup sesame seeds

For the picadillo (makes about 4 cups):

  • 3 tbsp olive oil
  • 1/4 cup white onion chopped
  • 1 garlic clove finely chopped
  • 1 lb pork shoulder or butt or combination of pork, beef and veal, ground
  • 3/4 tsp kosher or sea salt
  • 1 lb ripe tomatoes pureed, or about 2 cups tomato puree
  • 2 cups chicken broth or water
  • Pinch of cumin
  • Pinch of ground cloves
  • 1/2 tsp cinnamon ground
  • 1/4 cup slivered almonds lightly toasted
  • 1/4 cup raisins
  • 1/4 cup Manzilla olives chopped

Instructions

To make the dough:

  • Beat the cream cheese with the butter in a mixer at medium speed, until it is creamy. Gently add the flour and salt and continue mixing for a minute more. Turn dough onto a lightly floured surface and knead for a minute. Form the dough into a ball, wrap in plastic wrap and refrigerate from 15 minutes up to 24 hours.
  • After refrigerating, sprinkle flour over the countertop and roll out half the dough until its about 1/4 inch thick. For medium sized empanadas, cut out rounds of 4 to 5 inches in diameter. Continue until all of the dough is used.
  • Grease a baking sheet with butter. Preheat the oven to 375 degrees.
  • Spoon about 1 1/2 tablespoons of the picadillo filling into the center of each round. Brush the edges of the round with the beaten egg. Fold a side of the circle over the filling across the other side. Press with your fingers as you close. Without breaking the dough, press with a fork over the edges to seal and make a design.
  • Place the empanadas on the baking sheet. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.
  • Bake the empanadas anywhere from 20 to 25 minutes, until the tops have a golden tan and dough is cooked through. Serve hot.

To make the picadillo:

  • Heat olive oil in a large saute pan set over medium-high heat. Add onion and saute for a couple of minutes, until it becomes translucent and soft. Incorporate chopped garlic and saute for about a minute until it becomes fragrant. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned.
  • Pour in tomato puree and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor. Pour in the chicken broth or water, cumin, cloves and cinnamon. Stir well and let it cook 15 minutes more.
  • Add the raisins, almond and olives, mix well and taste for seasoning. Cook for 5 more minutes. If needed, add more salt. The filling should be nice and moist.
  • Just remember, once it cools, it will dry a little more as it will absorb the juices. Turn off the heat. You can make the filling up to two days ahead of time, let it cool, cover and refrigerate.

Notes

Empanadas de Picadillo de la Inmaculada Concepción

White Rice and Poblano Rajas Casserole

white rice poblano rajas casserole
Print Recipe
4.5 from 6 votes

White Rice and Poblano Rajas Casserole

White Rice and Poblano Rajas Casserole recipe from Pati's Mexican Table Season 1, Episode 5 “Convent Food”
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: Casserole, Corn, mexican crema, Oaxaca cheese, onion, pati’s mexican table, poblanos, queso fresco, rice, Tomatoes
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 4 cups cooked Mahatma® Rice white rice
  • 2 tbsp butter and a bit more to butter the baking dish
  • 1 cup white onion slivered
  • 3 (about 3/4 lb) poblano chiles charred, skinned, stemmed, seeded, and sliced
  • 1 1/2 cup roma tomatoes chopped
  • 1 cup corn kernels fresh, thawed from frozen or canned and drained
  • 1 tsp kosher salt or to taste
  • 1/2 cup Mexican style cream or Latin, creme fraiche or heavy cream
  • 1/2 cup queso fresco can substitute with farmers, or ricotta cheese
  • 1 1/2 cup Oaxaca cheese shredded

Instructions

  • Place the butter in a saute pan set over medium heat. Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft. Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes. Stir in the chile poblano rajas or strips, corn, salt and black pepper and cook for about 3 more minutes. Add the cream and queso fresco and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 2 to 3 minutes.
  • Preheat the oven to 375 degrees. Butter a 8 x 11 or 9 x 9 baking dish. Layer the white rice in the baking dish and press it down gently with a spatula. Pour the poblano mixture on top. For the last layer, sprinkle the shredded cheese on top.
  • Bake the casserole in the oven for about 20 minutes or until the cheese has completely melted. Serve hot.

Notes

Cazuela de Arroz con Rajas de Chile Poblano 

Tomatillo and Lime Jam

tomatillo and lime jam
Print Recipe
4.5 from 6 votes

Tomatillo and Lime Jam

Tomatillo and Lime Jam recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Sauce
Cuisine: Mexican
Keyword: jam, lime, pati's mexican table, tomatillos
Servings: 1 1/4 cup
Author: Pati Jinich

Ingredients

  • 1 lb tomatillos husks removed, rinsed and roughly chopped
  • 1 1/2 cups sugar
  • 1/2 cup water
  • 4 tbsp fresh squeezed lime juice
  • Rind of a lime whole or chopped
  • A pinch of salt

Instructions

  • Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.
  • Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.

Notes

Mermelada de Tomate Verde con Limon

Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce

chicken in tomatillo salsa
Print Recipe
5 from 5 votes

Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce

Chicken in a Tomatillo, Chipotle and Brown Sugar Sauce recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: brown sugar, chicken, chicken broth, chipotles in adobo, garlic, onion, pati's mexican table, piloncillo, tomatillos
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 3 chicken leg quarters or 3 drumsticks and 3 thighs, rinsed and patted dry
  • 1/2 tsp kosher or sea salt more or less to taste
  • 1/4 tsp black pepper freshly ground
  • 1/4 cup safflower or corn oil
  • 2 cups white onion sliced
  • 2 garlic cloves chopped
  • 2 lbs tomatillos husks removed and rinsed, quartered
  • 4 tbsp piloncillo shredded, or substitute for brown sugar
  • 1 chipotle chile in adobo sauce plus more sauce if desired
  • 2 cups chicken broth or water

Instructions

  • Sprinkle the chicken pieces with salt and pepper.
  • In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat. Once hot, add the chicken pieces. Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don’t try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl. You may remove the skin if you wish, I don’t.
  • Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened. Add the garlic and saute until fragrant, for about 20 seconds. Make room in the pan and add the tomatillos. Let it cook all together, for about 6 to 8 minutes. Add the piloncillo, the chipotles and their sauce and stir well. Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked.

Notes

Pollo con Tomate Verde, Chipotle y Piloncillo

Salsa Verde with Avocado and Queso Fresco

salsa verde or tomatillo salsa
Print Recipe
5 from 4 votes

Salsa Verde with Avocado and Queso Fresco

Salsa Verde with Avocado and Queso Fresco recipe from Pati's Mexican Table Season 1, Episode 4 “Tomatillos”
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Sauce
Cuisine: Mexican
Keyword: Avocado, cilantro, corn tortillas, feta, garlic, queso fresco, Salsa, salsa verde, serrano chiles, tomatillos, tortilla chips
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 lb tomatillos husks removed and rinsed
  • 1 garlic clove
  • 1 or 2 chiles serranos can adjust for desired spiciness level
  • 1/2 cup cilantro leaves
  • 2 tbsp white onion roughly chopped
  • 1 1/2 tsp kosher or sea salt or to taste
  • 1/2 lb queso fresco diced or can use farmer’s cheese or mild feta instead
  • 1 ripe Mexican avocado halved, pitted and sliced or cut into chunks
  • Warm corn tortillas or tortilla chips

Instructions

  • Place tomatillos in a sauce pan and cover with water. Bring to a simmer and cook until the tomatillos are soft and mushy, but not coming apart, about 10 minutes.
  • Place the tomatillos, garlic, chiles serranos (add one by one to taste for spiciness desired and adjust the heat as you go), cilantro, onion and salt in the blender. Blend until smooth. You may also mash it all up in a molcajete.
  • Serve in a bowl or molcajete, along with the queso fresco and avocado slices. Offer warm corn tortillas or tortilla chips on the side.
  • This salsa may be used to spoon on top of thousands of things; including tacos, quesadillas, eggs in the morning, or grilled meats.

Notes

Salsa Verde con Aguacate y Queso Fresco

Avocado and Coconut Ice Cream

Print Recipe
4.34 from 6 votes

Avocado and Coconut Ice Cream

Avocado and Coconut Ice Cream recipe from Pati's Mexican Table Season 1, Episode 3 “Avocado”
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: Mexican
Keyword: Avocado, coconut, coconut milk, ice cream, lime, pati's mexican table
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 cups coconut milk
  • 3/4 cups sugar or more to taste
  • 3 large ripe avocados halved, pitted, meat diced (about 3 cups)
  • 3 tablespoons freshly squeezed lime juice
  • 1/4 cup dried shredded coconut or sweetened coconut flakes lightly toasted, optional for garnish, or toasted almonds, pine nuts or pistachios

Instructions

  • Pour the coconut milk in a sauce pan along with the sugar and place over medium heat. Stir, once the sugar dissolves, turn off heat. Cut the avocados in half, remove the pit and scoop the pulp out. Cut the pulp into chunks and place it in the blender or food processor. Add the coconut milk mixture and lime juice, and puree until completely smooth.
  • Process the avocado-coconut puree in you ice cream maker, according to the manufacturers instructions. Place in the freezer for a couple hours for firmer ice cream. If you don’t have an ice cream maker you can serve it as a cold mousse, or you can also freeze it and serve it as ice cream, but it will be a little less fluffy. But its still good!
  • Lightly toast the shredded coconut on a small saute pan set over medium-low heat, stirring constantly so it does not burn. It will take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove and set aside. Sprinkle over the ice cream.

Notes

Helado de Aguacate y Coco

Pepito: Steak & Avocado Sandwich

pepito
Print Recipe
4.72 from 7 votes

Pepito: Steak & Avocado Sandwich

Pepito, or Steak & Avocado Sandwich, from Pati's Mexican Table Season 1, Episode 3 "Avocado"
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, flank steak, guacamole, Sandwich, steak, Torta
Servings: 4 to 6 generous tortas
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds flank steak
  • 3 tablespoons soy sauce
  • 1 teaspoon dijon mustard
  • 3 garlic cloves finely chopped or pressed
  • 1 teaspoon dried rosemary
  • 1/8 teaspoon black pepper
  • Pinch kosher or sea salt
  • 2 tablespoons olive oil
  • 4 teleras bolillos, petite baguettes, or baguettes sliced into 3- to 4-inch pieces and cut in half
  • 6 ounces Monterey jack cheese muenster or mild cheddar
  • 1 cup gucamole see below
  • 1 cup refried beans store bought or homemade

For the Guacamole:

  • 2 ripe Mexican avocados halved, pit removed, meat scooped out and mashed
  • 3 scallions rinsed, tops removed, white and light green parts thinly sliced (about 2 tablespoons)
  • 2 tablespoons coarsely chopped cilantro leaves optional
  • 3 tablespoons jalapeño or serrano chile more or less to taste, minced (seeding is optional)
  • 2 tablespoons lime juice freshly squeezed
  • Kosher or sea salt to taste

Instructions

  • Marinate the flank steak with the soy sauce, olive oil, Dijon mustard, garlic, rosemary and black pepper. You may marinate it anywhere from 1/2 hour to overnight in the refrigerator. Remove the meat from the refrigerator and sprinkle with salt when you are ready to cook it.
  • Preheat the grill pan or grill at medium-high heat. Once it is hot, place the meat and let it cook anywhere from 4 to 5 minutes per side, depending on how well done you want the meat. You can drizzle any extra marinade right over the top of the meat while it cooks. For medium, its closer to 4 minutes per side, for over medium, closer to 5 minutes per side. Remove the meat from the heat and place it on a cutting board. Let it rest for 5 to 10 minutes, slightly covered. Thinly slice across the grain.
  • Preheat the oven to 350°F degrees.
  • Slice the baguettes, teleras or bolillos in half lengthwise and place in a baking sheet. Spread about 3 tablespoons of refried beans on the bottom half of each bread. Cover with about 3 to 4 tablespoons shredded cheese. Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes. Remove from the oven.
  • Top the pepitos with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of the guacamole. Place the tops on top! Eat while hot.

For the guacamole:

  • Gently mix guacamole ingredients in a bowl or molcajete and serve. It can be prepared up to 12 hours in advance if covered and stored in the refrigerator.

Notes

Pepito

Avocado Martini

avocado martini
Print Recipe
4.5 from 2 votes

Avocado Martini

Avocado Martini recipe from Pati's Mexican Table Season 1, Episode 3 “Avocado”
Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Drinks
Cuisine: Mexican
Keyword: Avocado, Cajeta, cocktail, martini, pati's mexican table, Sweetened Condensed Milk, vermouth, vodka
Servings: 1 martini
Author: Pati Jinich

Ingredients

  • 2 oz vodka
  • 1/2 oz dry vermouth
  • 1/2 cup ripe pulp from a Mexican avocado
  • 2 tbsp Cajeta or dulce de leche
  • 2 tbsp sweetened condensed milk
  • 1/4 cup milk

Instructions

  • Pour all of the ingredients into a blender and puree until smooth. Pour into a cocktail shaker with ice. Shake it and strain into chilled martini glasses.

Notes

Martini de Aguacate

Avocado & Hearts of Palm Chop Chop Salad

avocado hearts of palm chop chop salad
Print Recipe
4.5 from 6 votes

Avocado & Hearts of Palm Chop Chop Salad

Avocado & Hearts of Palm Chop Chop Salad recipe from Pati's Mexican Table Season 1, Episode 3 “Avocado”
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Keyword: apple cider vinegar, Avocado, Corn, hearts of palm, pati's mexican table, pepitas, pumpkin seeds, red onion, Tomatoes, vinaigrette
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the salad:

  • 3 ripe Mexican avocados or about 2 pounds, pulp cut into large chunks
  • 14 oz, or about 1 1/3 cups, hearts of palm drained, rinsed and thickly sliced
  • 1 cup corn kernels from 2 large freshly cooked ears of corn or thawed and cooked from frozen
  • 1 tbsp red onion chopped
  • 6 oz cherry tomatoes or about 1 cup, whole or halved according to your preference
  • Vinaigrette dressing see below
  • 3 tbsp pumpkin seeds toasted

For the vinaigrette dressing:

  • 2 tsp apple cider vinegar
  • 1 tbsp lime juice
  • 1/4 tsp dried oregano
  • 3/4 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 tsp brown sugar
  • 2 tbsp olive oil
  • 2 tbsp safflower oil

Instructions

To make the vinaigrette:

  • Pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using.

To make the salad:

  • To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don’t burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl.
  • In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve.
  • The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.

Notes

Ensalada de Aguacate y Palmitos

Rosquitas: Sweet Anise Ropes

sweet anise ropes or rosquitas
Print Recipe
4.58 from 7 votes

Rosquitas: Sweet Anise Ropes

Rosquitas: Sweet Anise Ropes recipe from Pati's Mexican Table Season 1, Episode 2 “Foods of the Mexican Revolution”
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: Mexican
Keyword: anise, cookies, pati's mexican table
Servings: 24 cookies
Author: Pati Jinich

Ingredients

  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • A pinch of salt
  • 1 tsp anise seeds
  • 4 oz, or 1/2 cup, butter cut into chunks
  • 4 oz, or 1/2 cup, vegetable shortening
  • 1/2 cup sugar
  • 2 egg yolks
  • 1/3 cup warm water
  • confectioners' sugar optional

Instructions

  • Mix the all purpose flour, baking powder, salt and anise seeds in a large mixing bowl. Toss in the butter chunks and the vegetable shortening in spoonfuls. Begin to mix it with your hands, until the butter and vegetable shortening are mixed in with the rest of the ingredients.
  • Add the sugar, egg yolks and warm water, working everything together with your hands. In less than a minute, the dough should be soft and malleable enough to be turned into a ball. Don’t knead it more than necessary, as soon as it all comes together in a homogeneous mass it is good enough.
  • Butter a large cookie sheet. Preheat the oven to 350 degrees.
  • One by one, make cookie balls with the palms of your hands, of about 1 1/2″. Then roll it out either with your hands or on a lightly floured surface, into a short rope form, of about 3 to 4″ long and less than 1″ wide. Twist the rope a bit and close the two ends making a loop. It is very easy! Like a doughnut shape!
  • Place the finished rosquitas on a buttered cookie sheet until you have finished the dough. Place them in the oven anywhere from 20 to 25 minutes, or until cooked and lightly browned on top. Remove them from the oven, let them cool, and sprinkle with confectioners’ sugar.

Notes

Rosquitas de Anis


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