Season 2 Puebla

Fluffy Plantain and Pecan Bread

fluffy plantain bread
Print Recipe
4.75 from 4 votes

Fluffy Plantain and Pecan Bread

Fluffy Plantain and Pecan Bread recipe from Pati's Mexican Table Season 2, Episode 13 “Naturally Vegetarian Mexican”
Prep Time10 mins
Cook Time55 mins
Total Time1 hr 5 mins
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: banana bread, pati's mexican table, pecans, Plantains, vanilla
Servings: 1 10-inch loaf
Author: Pati Jinich

Ingredients

  • 1 1/2 sticks or 6 oz unsalted butter plus more for the pan
  • 2/3 cup granulated sugar
  • 4 large eggs at room temperature
  • 1 pound ripe plantains peeled, sliced, and roughly mashed (about 1 1/2 cups mashed)
  • 1 teaspoon vanilla
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 pinch of salt
  • 1 cup roughly chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • Butter sides and bottom of the loaf pan and lightly dust it with flour; set it aside.
  • In the bowl of an electric mixer, beat the butter on medium-high speed for about 3 to 4 minutes, or until soft. Stir in the sugar and keep beating until fluffy. Beat in the eggs until well mixed.
  • In a large bowl, sift together the flour, baking powder, baking soda and salt. Lower the speed on the mixer. Alternate between adding the plantains and the sifted dry ingredient mixture.
  • Add the vanilla and pecans and mix until thoroughly combined.
  • Pour the batter into the prepared loaf pan and gently place a piece of aluminum foil on top. Place the pan in the oven and cook for 40 minutes. Remove the foil and cook for an additional 15 to 18 minutes, or until the top of the bread looks golden brown and puffed-out. If you inset a toothpick, it should come out moist but not wet.

Notes

Pan de plátano macho y nuez

Cactus Paddle Tostada

cactus paddle tostada
Print Recipe
4.6 from 5 votes

Cactus Paddle Tostada

Cactus Paddle Tostada recipe from Pati's Mexican Table Season 2, Episode 13 “Naturally Vegetarian Mexican”
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: cactus, cilantro, jalapeno, nopales, onion, pati's mexican table, refried beans, Tomatoes, tostadas
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower or corn oil
  • 3 pounds fresh nopales rinsed, cleaned and diced; or, if canned, rinsed thoroughly
  • 1/2 pound ripe tomato chopped
  • 3 tablespoons white onion chopped
  • 1 tablespoon cilantro chopped, optional
  • 1 jalapeño pepper chopped, seeding optional
  • 1 to 2 tablespoons fresh squeezed lime juice
  • Salt to taste

For the tostadas:

Instructions

To clean fresh cactus paddles:

  • Rinse fresh cactus paddles under cold water, being careful not to prick your fingers with the small thorns on its surface. Using a vegetable peeler or small sharp knife, peel away the darker bumps where thorns grow, as well as the thorns, trying not to peel off all the outer dark green skin. Lay the paddles flat on a chopping board, then trim around approximately 1/4 inch of the edges and 1/2 inch of the thick base. Once cleaned, rinse and dice into 1/2-to-1-inch squares, to your liking.

To use cactus from a can, bag or jar:

  • After you have removed the diced cactus from the jar or can, rinse it under water and drain well.

To cook the cactus:

  • Heat two tablespoons of the oil in a thick, large-sized skillet (one that has a lid) over medium-high heat. Add the diced cactus, stir in the salt and stir for a minute or two. Place the lid on the skillet.
  • Reduce the heat to medium and let the cactus cook and sweat for about 20 minutes, until it has exuded a gelatinous liquid that will begin to dry out (NOTE: If using cactus from a can or jar, already cleaned and cooked, just cook for an additional five minutes).
  • Take the lid off the skillet, stir and make sure most of that gelatinous substance has dried up. If it hasn’t, let the cactus cook for a few more minutes until it does. Let the cactus cool slightly. In a mixing bowl, toss the cactus with the tomato, onion, jalapeño, cilantro, lime juice and salt. Like this, it can be eaten as a cactus paddle, nopal salad!

To assemble the tostadas:

  • Spread a layer of refried beans on each tostada. Spoon some the cooked cactus mixture on top, and add the garnishes of your choice. I add avocado slices, queso fresco, Mexican crema and salsa verde!

Notes

Tostadas de nopales

Zucchini Soup with Tortilla Crisps

zucchini soup
Print Recipe
4.2 from 5 votes

Zucchini Soup with Tortilla Crisps

Zucchini Soup with Tortilla Crisps recipe from Pati's Mexican Table Season 2, Episode 13 “Naturally Vegetarian Mexican”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Mexican
Keyword: jalapeno, leeks, mozzarella, Oaxaca cheese, onion, pati's mexican table, tortilla chips, Vegetarian, Zucchini
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

For the soup:

  • 1 tablespoon corn or safflower oil
  • 2 tablespoons unsalted butter
  • 1 cup white onion chopped
  • 1 cup leeks white and light green parts, sliced
  • 1 jalapeno chile sliced in half, seeding optional
  • 3 pounds green zucchini ends removed, diced
  • 5 cups vegetable broth
  • 1 teaspoon kosher or sea salt more or less to taste
  • 1/2 teaspoon black pepper freshly ground, or more to taste

For the garnish:

  • 1 1/2 cups tortilla crisps or totopos optional
  • 1 cup Oaxaca cheese or mozarella, diced, optional

Instructions

  • In a soup pot set over medium-low heat, add butter and oil. Once the butter bubbles, stir in the onion, leeks and jalapeño. Cook, stirring sporadically, until the onion has softened, its color has become translucent, and the edges are beginning to brown lightly, about 12 to 15 minutes.
  • Raise the heat to medium, incorporate the zucchini and cook for about 3 to 4 minutes, stirring here and there. Pour in the broth, sprinkle with salt and pepper. Let it simmer for about 10 minutes, until the zucchini is thoroughly cooked and the soup has seasoned. Remove from the heat and let it cool slightly.
  • Place it all in the blender in batches and purée until smooth. Return the soup to the pot and let it thoroughly heat over medium heat. Serve very hot. Either spoon some diced cheese and totopos into each soup bowl right before eating, or let your guests add as much as they fancy.

Notes

Sopa de calabacita con totopos

Adobo Fish Tacos with Grilled Pineapple Salsa

adobo fish tacos with grilled pineapple salsa
Print Recipe
5 from 4 votes

Adobo Fish Tacos with Grilled Pineapple Salsa

Adobo Fish Tacos with Grilled Pineapple Salsa recipe from Pati's Mexican Table Season 2, Episode 12 “Tacos, Tacos, Tacos”
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, apple cider vinegar, cilantro, corn tortillas, fish, jalapeno, onion, pati's mexican table, pineapple, red snapper, rockfish, sea bass, serrano chiles, snook, tacos, Tilapia
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 2 oz or 3 ancho chiles rinsed, stemmed and seeded
  • 1/2 cup white onion coarsely-chopped
  • 2 garlic cloves peeled
  • 1 tablespoon dried oregano
  • 1/2 cup apple cider vinegar
  • 1 teaspoon brown sugar
  • 3/4 teaspoon kosher or sea salt
  • 2 tablespoons vegetable oil
  • 1 pound of mild and firm fish fillets like snapper striped bass, rock fish, snook or tilapia
  • 4 pineapple slices
  • 1 jalapeño or serrano chile chopped, or to taste
  • 3 tablespoons chopped cilantro
  • 1 tablespoon freshly squeezed lime juice or to taste
  • 1 tablespoon olive oil
  • To taste kosher or coarse sea salt
  • corn tortillas

Instructions

To make the Adobo Sauce:

  • Cover the chiles with boiling hot water and let them soak for 10 minutes. Pace the chiles along with 1/2 cup of soaking liquid, onion, garlic, oregano, vinegar, sugar and salt in the blender. Purée until smooth.
  • In a saucepan set over medium heat, heat the oil. Once hot, pour the sauce into the oil; cover the saucepan, leaving it slightly open, and let the sauce season and thicken for 6 to 8 minutes, stirring here and there. Remove from the heat.

To make the Fish:

  • Baste the fish fillets with the adobo sauce; you may refrigerate them and let them marinate for up to 24 hours.
  • In a large skillet coated with oil and set over medium-high heat, cook the fish for about 3 to 4 minutes per side.

To make the Salsa:

  • Heat a grill pan, a grill or a nonstick skillet over medium heat until hot and lightly coat with safflower or corn oil. Cook the pineapple slices for about 4 minutes per side until they are slightly charred. Remove from the heat, once cool enough to handle cut into bite-size chunks. Place in a mixing bowl and toss with the cilantro, chile, lime juice, oil and salt to taste.

To assemble Tacos:

  • Place the warm tortillas, the pineapple salsa and the fish on the table, then assemble the tacos!

Notes

Tacos de pescado adobado con salsa de piña

Lime-Rubbed Chicken Tacos with Corn Guacamole

lime rubbed chicken tacos
Print Recipe
4 from 4 votes

Lime-Rubbed Chicken Tacos with Corn Guacamole

Lime-Rubbed Chicken Tacos with Corn Guacamole recipe from Pati's Mexican Table Season 2, Episode 12 “Tacos, Tacos, Tacos”
Prep Time40 mins
Cook Time15 mins
Total Time55 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, chicken, Corn, corn tortillas, guacamole, jalapeno, lime, pati's mexican table, tacos, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the chicken:

  • 1 1/2 pounds boneless chicken breasts
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1 tablespoon chopped fresh rosemary, or 1/4 teaspoon dried

For the corn guacamole:

  • 2 large ripe Mexican avocados halved, pitted and diced
  • 1 jalapeno chile roasted, chopped, or to taste
  • 2 garlic cloves roasted with the skin on, peeled and minced
  • 3/4 cup corn kernels shaved from corn, or cooked from thawed
  • 3/4 cup cherry or grape tomatoes halved or chopped
  • 1 tablespoon fresh squeezed lime juice
  • 3/4 teaspoon kosher or sea salt or to taste

To assemble tacos:

Instructions

To make the chicken:

  • Mix the lime juice with the olive oil, 1/2 teaspoon salt, 1/4 teaspoon ground pepper and rosemary in a bowl. Pour on top of the chicken, in a container. Cover and refrigerate anywhere from 1/2 hour up to 12 hours.
  • Heat a medium-sized sauté or grill pan over medium-high heat. Add corn or safflower oil; once it is hot but not smoking, add the chicken. Sauté until golden brown and cooked through, about 5 minutes per side. Remove from the pan, place on chopping board to cool. When cool enough to handle, slice into diagonal strips about a 1/2-inch wide.

To make the guacamole:

  • Place the jalapeño and garlic cloves in a small baking dish under the broiler, for 6 to 9 minutes, until completely cooked through, soft and skin is charred. Once cool enough to handle, peel garlic and mince along with chiles.
  • Place diced avocado in a mixing bowl. Add the charred and minced garlic and jalapeños, gently tossing everything together well. Incorporate the corn and tomatoes. Squeeze the lime juice on top and sprinkle the salt. Mix it all together.

To assemble tacos:

  • In an already hot skillet or comal set over medium-low heat, heat the tortillas. It will take about 1 minute per side.
  • Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin. Serve them together with the guacamole and the chicken at the table and assemble your tacos!

Notes

Tacos de pollo con guacamole con elote

Bricklayer-Style Beef Tacos

bricklayer tacos
Print Recipe
4 from 5 votes

Bricklayer-Style Beef Tacos

Bricklayer-Style Beef Tacos recipe from Pati's Mexican Table Season 2, Episode 12 “Tacos, Tacos, Tacos”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: bacon, beef, corn tortillas, flour tortillas, jalapeno, onion, pati's mexican table, peppers, tacos, Tomatoes
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 8 ounces bacon sliced
  • 2 pounds beef sirloin or tenderloin cut into 1″ pieces
  • To taste kosher or sea salt
  • To taste freshly ground black pepper
  • 2 cups white onion slivered or sliced
  • 2 garlic cloves chopped
  • 1 jalapeno chile sliced, seeding optional, or to taste
  • 1 pound ripe Roma tomatoes
  • Flour or corn tortillas

Instructions

  • Place tomatoes in a baking dish and under the broiler for 6 to 9 minutes, until charred, mushy and juices have begun to run. Once cool, roughly chop, but don’t discard the juices.
  • Heat the skillet, add the bacon and cook until it is crisp and browned, about 5 minutes. Add the meat and season with salt and pepper and sear for about 2 minutes per side.
  • Add in the onion and jalapeño and let them soften for 2 to 3 minutes. Add the garlic and before it browns, in less than a minute, add the chopped tomatoes. Stir here and there and let it all season for about 4 to 5 minutes.
  • In a skillet or comal, set over medium-low heat, heat the tortillas. It will take about 1 minute per side. Place the tortillas in a tortilla warmer or wrap them in a clean kitchen towel or cloth napkin.
  • Serve along with the tenderloin tips; guests can fill the tortillas with the amount of filling they desire.

Notes

Tacos al albañil

Glazed Santa Clara Cookies

santa clara cookies
Print Recipe
5 from 4 votes

Glazed Santa Clara Cookies

Glazed Santa Clara Cookies recipe from Pati's Mexican Table Season 2, Episode 11 “Puebla: Food From a Colonial Jewel”
Prep Time50 mins
Cook Time10 mins
Total Time1 hr
Course: Dessert
Cuisine: Mexican
Keyword: almonds, cookies, dough, pati's mexican table, pepitas, pumpkin seeds
Servings: 24 3-inch round cookies
Author: Pati Jinich

Ingredients

For the dough:

  • 1 stick unsalted butter (4 oz)
  • 1 cup confectioners' sugar
  • 1/4 teaspoon baking powder
  • 3 cups flour plus more for rolling out dough
  • 3 egg yolks
  • 1/2 cup lukewarm water

For the glaze:

  • 2 cups sugar
  • 1/2 cup water
  • 3 cups raw and hulled pumpkin seeds or slivered almonds
  • 1/2 cup milk

To blanch the pumpkin seeds:

  • 1/2 teaspoon baking powder or baking soda

Instructions

To prepare the cookies:

  • In the bowl of a mixer, beat the butter on medium speed until creamy. Reduce speed to lowest setting and gently add the confectioners’ sugar and baking powder. Continue mixing until everything is incorporated.
  • Add the flour, one cup at a time, and then the egg yolks, one at a time; continue beating for a minute. Pour in the water and continue mixing until the dough is smooth and can form a ball. Wrap the dough in plastic wrap and place it in the refrigerator. Let it cool until it hardens enough to be manageable, at least 1/2 hour (can refrigerate up to a couple of days).
  • When ready to bake, preheat the oven to 375 degrees and cover a baking sheet with parchment paper.
  • Place half the dough on a piece of lightly floured parchment paper, sprinkle some flour over it and then place another piece of parchment paper on top. Use a rolling pin to gently roll out the dough, to about 1/4-inch thick. Remove the top piece of parchment paper and cut out circles with a round, 3-inch cookie cutter. With a smaller cookie cutter, make a circular indention in the middle of each cookie, without cutting all the way through the dough (there should be about a 1/4-inch space between the indentation and the edge). Press the edges of each cookie with a fork, as if marking the edges of a pie. Repeat the process with the remaining dough and roll it out again, making as many cookies as possible.
  • Space the cookies at least 1/4-inch apart on a cookie sheet and bake for about 10 minutes, until they are fully cooked and the bottoms are lightly browned. Remove from the oven and let cool; repeat with the remaining cookies.

To prepare the base for the glaze:

  • To make the candied pumpkin seed glaze white, as the nuns of the Santa Clara convent traditionally used to, prepare the pumpkin seeds this way:
  • Bring water to a boil in a small saucepan, add pumpkin seeds, simmer about 5 minutes and turn off the heat. Let it cool, stir in baking soda or powder and let it sit overnight. With your hands, rub the pumpkin seeds between your fingers and thumbs to try to release their skins. The skins will float in the water. Carefully pour off the water, cover again with clean water and drain again. With a slotted spatula, place the pumpkin seeds on a clean kitchen towel, rubbing them so that the remaining skins come entirely off. Place the seeds in a bowl, cover them with water, rinse and place them on a cloth towel or paper towels to dry.

To make the pumpkin seed glaze:

  • To make the candied pumpkin seed glaze green, which is a lot less work, prepare the seeds this way:
  • Place hulled, unsalted pumpkin seeds in the jar of a blender or food processor and grind completely.

To make the a almond glaze:

  • To make the a white glaze that’s even easier, just:
  • Place already-blanched, slivered almonds in the jar of a blender or food processor and grind completely.

To prepare the glaze:

  • In a medium saucepan, place the sugar and 1/4 cup of water over medium low heat. Cook until the sugar has completely melted into the water, is no longer granulated and appears to be light syrup, 8 to 10 minutes.
  • Add the ground pumpkin seeds or almonds and stir well, creating a thick paste. Let the mixture cook for another 3 to 4 minutes — it will thicken and become even more pasty. Turn off the heat, pour in the milk and stir well. It should be thick yet shiny and a bit more liquid.
  • Remove the mixture from the heat and let it cool until it slightly thickens and can top the cookie without spilling all over. It will spread as it settles, but if it has cooled enough it will not be too runny. Yet, before it completely cools and hardens. If it does harden, just heat the mixture over low heat with a tablespoon of water until it becomes runny again.

To assemble the cookies:

  • Once the cookies have cooled, add about one tablespoon glaze to each cookie.

Notes

Tortitas de Santa Clara

Chicken Tinga

Pati Jinich Chicken Tinga
Print Recipe
4.2 from 5 votes

Chicken Tinga

Chicken Tinga recipe from Pati's Mexican Table Season 2, Episode 11 "Puebla: Food From a Colonial Jewel"
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, chipotles in adobo, tomatillos, Tomatoes, tostadas
Servings: 5 cups
Author: Pati Jinich

Ingredients

For the Chicken Tinga:

  • 3 tablespoons safflower or corn oil
  • 1/2 white onion slivered
  • 2 garlic cloves chopped
  • 8 roma tomatoes or 2 lbs, rinsed
  • 2 tomatillos or 1/4 lb, husked and rinsed
  • 1/2 teaspoon crumbled dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 1/2 teaspoon sea or kosher salt or to taste
  • 1/4 teaspoon fresh ground black pepper or more to taste
  • 2 tablespoons sauce from chipotle chiles in adobo sauce
  • 1 whole chipotle chile in adobo sauce, optional
  • 5 cups cooked shredded chicken

To Serve: quantities as desired

Instructions

To make the Chicken Tinga:

  • Place tomatoes and tomatillos in a medium saucepan, cover with water. Bring it to a simmer and cook for about 10 minutes, or until tomatoes and tomatillos are soft, thoroughly cooked and mushy but not falling apart.
  • Remove tomatoes and tomatillos with a slotted spoon, and place them in the jar of a blender or food processor and process until smooth.
  • Heat the oil in a large and deep pan over medium heat; once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until the onion and garlic mixture becomes fragrant and lightly browned, about 1 minute.
  • Pour the tomato/tomatillo sauce on top and add the oregano, marjoram, thyme, salt, black pepper and the chipotle chiles in adobo sauce (if you want more heat add an entire chipotle chile in adobo sauce). Let it simmer, stirring now and then, until it seasons and deepens to a deep red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce will want to jump out onto your burners.
  • Add the shredded chicken and combine it with the sauce. Let it cook, occasionally stirring, until the chicken has absorbed almost all of the juices and the mixture is moist but not juicy.

To assemble the Tostadas:

  • Spread refried beans on a tostada, add the chicken tinga mixture, top with shredded lettuce, avocado slices, crumbled cheese and, if you want some, cream too. You may also serve with salsa verde on the side.

Notes

Tinga de pollo

Creamy Poblano Soup

creamy poblano soup
Print Recipe
3.72 from 7 votes

Creamy Poblano Soup

Creamy Poblano Soup recipe from Pati's Mexican Table Season 2, Episode 11 “Puebla: Food From a Colonial Jewel”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Mexican
Keyword: chicken broth, Corn, onion, pati's mexican table, poblanos, queso fresco
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil
  • 2 cups white onion chopped
  • 5 to 6 poblano peppers roasted, sweated, peeled, seeded and diced
  • 2 cups corn kernels fresh or thawed
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • Freshly ground pepper to taste
  • 3 cups chicken broth
  • 1 cup milk
  • Queso fresco, crumbled optional

Instructions

  • Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.
  • Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
  • Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.
  • Reduce the heat to low, wait for about a minute, and gently pour in the milk. Heat the soup through, for about 6 to 8 minutes, and serve. If you make it ahead of time, and want to reheat it, do so over low-medium heat.

Notes

Crema Poblana

Impossible Chocoflan

impossible chocoflan
Print Recipe
4.41 from 5 votes

Impossible Chocoflan

Impossible Chocoflan recipe from Pati's Mexican Table Season 2, Episode 10 “Lip-Smacking Mexican Meal”
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cake, Chocolate, chocolate cake, Dulce de Leche, flan, pati's mexican table, pecans, Sweetened Condensed Milk, vanilla
Servings: 12 servings
Author: Pati Jinich

Ingredients

For the Molds or Ramekins:

For the cake:

  • 4 oz or 1 stick of unsalted butter
  • 3/4 cup granulated sugar
  • 1 egg
  • 3/4 cup all-purpose flour
  • 1/3 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 3/4 cup buttermilk

For the Flan:

  • 1 12- oz can evaporated milk
  • 1 14- oz can sweetened condensed milk
  • 4 eggs
  • 1 teaspoon vanilla

For the Garnish:

  • 1/3 cup toasted pecans chopped

Instructions

  • Set the oven to 350 degrees. Butter the bottom and sides of each ramekin or mold until evenly spread. Pour the cajeta into the buttered molds, distributing evenly between all 12.

To Make the Cake Base:

  • In a mixing bowl, beat the butter and sugar with an electric mixer at medium-high speed until fluffy. Then, beat in the egg. In a separate bowl, mix the flour, cocoa, baking powder, baking soda and salt.
  • At medium-low speed, beat in half of the flour mixture and half of the buttermilk into the butter/sugar mixture. Then, beat in the remaining halves. Make sure you scrape the side of the bowl so all of the ingredients mix evenly. Put the mixer on medium-high speed and beat for an additional minute.

To Make the Flan:

  • Place the eggs, vanilla, evaporated milk and sweetened condensed milk in a blender and puree until smooth.

To Prepare the Entire Dish:

  • Pour the cake batter into each ramekin or mold. Then, pour the flan mixture on top, it will look messy, but don’t worry, that’s how it’s supposed to be! Place the ramekins in a large pan or baking dish. Pour hot water into the dish up to halfway the height of the molds. Cover the dish with aluminum foil and seal.
  • Place the in the oven and bake for about 50 to 55 minutes, or until the surface of each cake feels solid, looks baked and a wooden toothpick comes out moist but not wet.
  • Remove from the oven. Be careful when you open the aluminum foil as the steam will be very hot. Once cool enough to handle, remove the ramekins out of the water bath. Once cool, cover with plastic and refrigerate at least 2 hours before eating.
  • When ready to serve, run the tip of a knife around the ramekin and place it cake-side down onto a plate. Lift the mold up. Drizzle with any cajeta from the mold and decorate with chopped pecans.

Notes

Chocoflan imposible

Everyday Green Salad

Everyday Green Salad
Print Recipe
4.6 from 5 votes

Everyday Green Salad

Everyday Green Salad recipe from Pati's Mexican Table Season 2, Episode 10 “Lip-Smacking Mexican Meal”
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, carrots, cucumber, mustard, pati's mexican table, red onion, salad, Tomatoes, vinaigrette, vinegar
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 1/3 cup white distilled vinegar
  • 1/3 cup vegetable oil
  • 1/3 cup olive oil
  • 1/2 teaspoon dijon mustard
  • 1 garlic clove minced
  • 1/3 cup red onion thinly sliced
  • 1 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/2 teaspoon granulated sugar or to taste

For the salad:

  • 1 head butter lettuce or red leaf lettuce
  • 4 carrots or 3/4 lb, peeled, thinly sliced
  • 1 large cucumber or 3/4 lb, peeled, seeded, sliced
  • 2 ripe tomatoes or 3/4 lb, quartered, seeded, sliced
  • 1 large ripe Mexican avocado halved, pitted, sliced

Instructions

  • In a plastic container that has a lid, add the vinegar, vegetable and olive oils, Dijon mustard, garlic, onion, salt, black pepper and sugar. Cover the container with a lid and shake for 10 seconds until the vinaigrette is well emulsified. Alternatively, you can also whisk with a fork in a bowl.
  • Place the lettuce, carrots, cucumber and tomato in a large salad bowl. Pour a generous amount of the vinaigrette on top and toss. The salad should be coated with the vinaigrette but not swimming in it.
  • Top with avocado slices, drizzle a bit more vinaigrette on top of and serve.

Notes

Ensalada de todos los dí­as

Chicken À La Trash

chicken a la trash
Print Recipe
4.58 from 7 votes

Chicken À La Trash

Chicken À La Trash recipe from Pati's Mexican Table Season 2, Episode 10 “Lip-Smacking Mexican Meal”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, onion, pepitas, poblanos, potatoes, prunes, pumpkin seeds, sunflower seeds
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 skinless and boneless chicken breast halves
  • 1/4 cup vegetable oil
  • 2 cups white onion roughly chopped
  • 3 garlic cloves chopped
  • 1 pound poblano chiles charred, sweated, peeled, seeded, cut into strips, 3 to 4
  • 1 1/2 pounds red potatoes about 4 cups, peeled, cubed, and cooked in salted water
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • freshly ground black pepper to taste
  • 2/3 cup prunes pitted and chopped
  • 1/3 cup water
  • 1/4 cup raw and hulled pumpkin seeds
  • 1/4 cup raw sunflower seeds

Instructions

  • Season the chicken with 1 teaspoon of salt, or to taste, and black pepper.
  • Heat the oil in a large non-stick, 12-inch skillet or casserole over medium-high heat. When the oil is hot but not smoking, brown the chicken pieces for about 2 minutes on one side. Flip to the other side and stir in the onion; cook until the onions are completely softened and beginning to brown, about 6 to 8 minutes, stirring the onions often. Add the garlic; and cook for another minute.
  • Add the poblano chiles and cook another 2 to 3 minutes. Stir in the potatoes and give the entire mixture another good stir. Add the prunes. Pour in the water, add the remaining 1/2 teaspoon of salt (or to taste) into the mixture, cover and cook for 12 to 15 minutes more, stirring once or twice in between.
  • Meanwhile, toast the seeds. Place a small, sauté pan over medium-low heat. When hot, add the pumpkin and sunflower seeds, stirring often and taking care not to burn them, until you hear popping sounds and they begin to brown lightly, about 3 to 4 minutes. Remove the seeds from the heat and place in a small bowl.
  • Once the chicken is ready, add the pumpkin and sunflower seeds, gently mix. Taste for seasoning and serve.

Notes

Pollo a la basura

Rose Petal, Marshmallow, Mango and Pistachio Ice Cream

rose petal marshmallow mango and pistachio ice cream
Print Recipe
4.34 from 3 votes

Rose Petal, Marshmallow, Mango and Pistachio Ice Cream

Rose Petal, Marshmallow, Mango and Pistachio Ice Cream recipe from Pati's Mexican Table Season 2, Episode 9 “Xochimilco: Cooking with Flowers”
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Dessert
Cuisine: Mexican
Keyword: flowers, ice cream, mango, marshmallow, pati's mexican table, pistachios, rose
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1 1/2 cups loosely packed rose petals rinsed
  • 1 10-oz bag mini-marshmallows
  • 3 cups diced mango (about 3 mangoes)
  • 6 egg yolks
  • 1/2 cup roughly chopped pistachios toasted

Instructions

  • Pour the milk and heavy cream into a medium-sized saucepan; set it over medium-low heat. Once hot, add the rose petals, marshmallows and mangos, cooking for about 10-15 minutes until the marshmallows have dissolved, stirring occasionally, but don’t let mixture come to a boil. Remove the saucepan from the heat.
  • In a large mixing bowl, whisk the egg yolks until they become thick and spongy.
  • Slowly stir 1/3 of the milk/cream mixture into the egg yolk, whisking, until thoroughly combined. Pour the egg mixture back into the saucepan with the remaining milk/cream mixture.
  • Set the saucepan over low to low-medium heat, stirring frequently with a whisk or spoon until the mixture thickens, about 15 minutes. Remove the saucepan from the heat. Once it cools, refrigerate.
  • Once chilled, process in an ice cream maker following the manufacturer’s instructions, and add the toasted pistachios 5 to 10 minutes before the ice cream is ready. Alternatively, freeze the entire mix.

Notes

Helado de pétalo de rosas, malvavisco, mango y pistache

Hibiscus and Pecan Mole

hibiscus and pecan mole
Print Recipe
4.5 from 4 votes

Hibiscus and Pecan Mole

Hibiscus and Pecan Mole recipe from Pati's Mexican Table Season 2, Episode 9 “Xochimilco: Cooking with Flowers”
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, chicken broth, cinnamon, corn tortillas, hibiscus, jamaica, Mole, pasilla, pati's mexican table, pecans, piloncillo, Plantains, prunes
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 9 oz ancho chiles stemmed and seeded
  • 6 oz pasilla chiles stemmed and seeded
  • 6 cups boiling water
  • 1/2 cup vegetable oil or shortening
  • 1 cup white onion chopped
  • 4 garlic cloves chopped
  • 2 cups dried hibiscus flowers
  • 1 cup pecans
  • 1 cup pitted prunes
  • 1 1/4 cup ripe plantain peeled and sliced
  • 3 Corn tortillas cut into squares
  • 4 cups chicken broth
  • 1 cup grated or chopped piloncillo or brown sugar
  • 1 tsp ground cinnamon
  • 5 cloves whole
  • 1 teaspoon kosher salt or to taste
  • 1/4 teaspoon black pepper
  • Toasted sesame seeds to decorate

Instructions

  • Preheat a comal, cast iron pan or nonstick skillet over low-medium heat. Toast chiles gently for about 10 seconds per side, being careful not to let them burn. Place them in a mixing bowl, cover them with boiling hot water and let them soak for 20 to 30 minutes until rehydrated, place chiles and water in batches in the food processor or blender and puree until smooth.
  • In a large, extended sauté pan, add oil and set over medium-high heat until hot, 1 or 2 minutes. Add onion and sauté for 2 to 3 minutes, until the onion starts to soften. Add garlic and sauté for 1 minute. Stir in the hibiscus flowers and cook for 3 to 4 minutes; until lightly crunchy.
  • Add the tortillas, let them cook for 1 minute. Stir in the pecans, and cook for 1 minute. Add the plantains and prunes, stir and let them start to cook and brown, for about 2 to 3 minutes. Each time you add a new ingredient, let it start to cook and season, before adding the next.
  • Stir in the puréed chiles along with the chicken broth.
  • Once the whole mixture starts simmering, add the piloncillo, cinnamon, cloves and salt. Lower the heat to medium-low and continue to cook for 20 to 25 minutes. In batches, purée the mixture in the blender or food processor until smooth. Serve over the cooked meat, poultry or seafood of your choice.

Notes

Mole de flor de jamaica y nuez, Adapted from Patricia Quintana

Squash Blossom Quesadillas

squash blossom quesadillas
Print Recipe
4.67 from 3 votes

Squash Blossom Quesadillas

Squash Blossom Quesadillas recipe from Pati's Mexican Table Season 2, Episode 9 "Xochimilco: Cooking with Flowers"
Prep Time1 hr
Cook Time30 mins
Total Time1 hr 30 mins
Course: Antojos, Appetizer, Main Course
Cuisine: Mexican
Keyword: cheese, Chiles, Mexico City, Oaxaca, Poblano, Quesadilla, queso, squash blossom
Servings: 12 quesadillas
Author: Pati Jinich

Ingredients

  • 2 poblano chiles charred, peeled, seeded and diced
  • 1 tablespoon unsalted butter
  • 1 tablespoon safflower or corn oil
  • 1/4 cup white onion chopped
  • 1 teaspoon garlic finely chopped
  • 12 ounces fresh squash blossoms rinsed, dried and chopped (about 8 cups)
  • 1 teaspoon kosher or sea salt or to taste
  • 8 ounces Oaxaca or mozzarella cheese shredded
  • 2 cups instant Maseca corn masa flour if making fresh masa tortillas, or substitute 1 package store-bought corn tortillas
  • 1 3/4 cups water for the masa, if making fresh masa tortillas

Instructions

To Prepare Filling:

  • Place the poblano chiles on a tray under the broiler, directly on the grill, or directly on the open flame or on a comal or skillet set over medium heat. Turn them every 2 to 3 minutes for a total of 6 to 9 minutes, until they are charred and blistered all over. Transfer them to a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Working under a thin stream of cold water, peel off their skin; make a slit down the sides to remove and discard the seeds and veins, then remove and discard the stem. Cut them into 1/2-inch-wide strips or squares.
  • Add butter and oil in a medium sauté pan over medium heat. When the butter is bubbling, add the onion and garlic and cook until softened and fragrant, for about 3 to 4 minutes. Add the prepared poblano chiles, then the squash blossoms and salt. Cook for about 5 minutes, stirring often, until the blossoms exude their juices and the mixture begins to dry out. Remove from the heat.

If Using Fresh Corn Masa:

  • Mix Maseca or instant corn dough masa with the water and knead for a few minutes until soft. Make 1-inch balls and flatten between plastic rounds on a tortilla press.
  • Place 1 tablespoon of the cheese and 2 tablespoons of the filling at the center of the dough disk and, leaving it on the plastic round of the tortilla press, fold it over and press to seal the edges. Repeat to form the rest of the quesadillas, using all the dough and filling.
  • In a deep and large skillet, add enough oil so that it’s at least ¾-inch deep; heat over medium heat. Once the oil is hot, about 3 to 4 minutes later, add a few quesadillas at a time to the hot oil, making sure not to crowd the skillet. Cook for 2 to 4 minutes per side, or until golden brown and crisp. Transfer, with a slotted spoon, to a paper towel-lined platter to drain. Serve hot, with the salsa of your choice.

If Using Store-Bought Tortillas:

  • If using pre-made corn tortillas, add the cheese and filling to the center of the tortilla. Place on an already hot comal, griddle or skillet, and let them cook until the cheese has melted and the tortilla has begun to lightly crisp, about 2 to 3 minutes per side.

Notes

Quesadillas de Flor de Calabaza

Fresh Jí­cama and Orange Pico de Gallo

jicama and orange pico
Print Recipe
4.67 from 3 votes

Fresh Jí­cama and Orange Pico de Gallo

Fresh Jí­cama and Orange Pico de Gallo recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Jicama, lime, orange, Peanuts, Pico de Gallo, piquí­n chiles, tajin
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1 large or 2 small jí­camas 1 1/2 pounds, peeled and cut into sticks
  • 3 oranges peeled and separated into segments or sliced
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablspoons olive oil
  • 1 teaspoon kosher or sea salt or more taste
  • 1 tablespoon dried ground chile Piquí­n or Tají­n or to taste
  • 1/2 cup shelled roasted peanuts chopped and toasted, not salted

Instructions

  • In a mixing bowl, whisk together the lime juice, olive oil, salt and pepper to create a vinaigrette.
  • Place the jí­camas and oranges in a salad bowl. Toss with the vinaigrette. Let it all marinate for about 10 minutes, either inside or outside of the refrigerator. Sprinkle with the peanuts and serve.

Notes

Pico de jí­cama y naranja

Ancho Chile and Orange Juice Tequila Chaser

ancho chile chaser
Print Recipe
5 from 2 votes

Ancho Chile and Orange Juice Tequila Chaser

Ancho Chile and Orange Juice Tequila Chaser recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Drinks
Cuisine: Mexican
Keyword: ancho chiles, cocktail, lime, onion, orange juice, pati's mexican table, tequila
Servings: 10 to 12 small servings
Author: Pati Jinich

Ingredients

  • 1 or 2 ancho chiles (about 1 ounce)
  • 3 cups fresh squeezed orange juice
  • 1/4 cup white onion chopped
  • 1 tablespoon fresh squeezed lime juice
  • 1 tablespoon kosher or sea salt or to taste

Instructions

  • Heat a comal or dry skillet over low-medium heat until hot.
  • Remove the stems, seeds and veins from the ancho chiles. Toast over the hot comal or dry skillet, over medium heat, for about 15 seconds per side, until chiles have softened and then begin to toast, have changed their color and released their aroma. Be careful not to burn them.
  • Place the chiles in a saucepan and cover them with water. Bring to a boil and simmer over medium heat for 10 minutes, until they rehydrate and look plump; let cool.
  • Place chiles and 1/2 cup of their cooking liquid in a blender along with the orange juice, lime juice, white onion and salt. Purée until smooth.
  • Serve as a drink alongside tequila in caballitos or straight, poured over ice cubes. Sangrita can be refrigerated for up to a week.

Notes

Sangrita

Derek Brown’s ‘Satin Sheets’ Cocktail

satin sheets cocktail
Print Recipe
5 from 2 votes

Derek Brown’s ‘Satin Sheets’ Cocktail

Derek Brown’s ‘Satin Sheets’ Cocktail recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time2 mins
Cook Time3 mins
Total Time5 mins
Course: Drinks
Cuisine: Mexican
Keyword: agave syrup, cocktail, lime, pati's mexican table, tequila, Velvet Falernum
Servings: 1 cocktail
Author: Pati Jinich

Ingredients

  • 1 1/2 oz silver tequila
  • 1/2 oz Velvet Falernum
  • 3/4 oz fresh lime juice
  • 1/2 oz agave syrup
  • ice
  • Fresh lime wheel

Instructions

  • Mix the liquors, lime juice, agave syrup and ice in a cocktail mixer. Strain and add the fresh lime wheel.

Notes

"Sábanas de Satín" de Derek Brown

Coffee Flan with Tequila Whipped Cream

coffee flan
Print Recipe
4.67 from 3 votes

Coffee Flan with Tequila Whipped Cream

Coffee Flan with Tequila Whipped Cream recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time10 mins
Cook Time48 mins
Total Time58 mins
Course: Dessert
Cuisine: Mexican
Keyword: coffee, flan, mexican vanilla, pati's mexican table, Sweetened Condensed Milk, tequila, whipped cream
Servings: 10 servings
Author: Pati Jinich

Ingredients

For the flan:

  • 1 cup sugar
  • 1 14oz can sweetened condensed milk
  • 1 12oz can evaporated milk
  • 1 cup whole milk
  • 6 large eggs
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons Mexican instant coffee dissolved in 2 tablespoons boiling water

For the whipped cream:

  • 1 1/2 cups cold heavy cream
  • 1 tablespoon confectioners' sugar
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons white or silver tequila

Instructions

To prepare the flan:

  • In a heavy medium saucepan, cook the sugar over medium heat, stirring frequently, until melted and golden brown, 6 to 8 minutes. Quickly pour the caramelized sugar syrup into individual molds. Set aside. Preheat the oven to 350 degrees.
  • Place all three milks, the eggs, vanilla and coffee in a blender. Mix until completely blended and smooth. Pour into the caramel-lined molds or ramekins. Set the molds into a larger baking dish or pan. Carefully pour boiling water (it is very important that the water already be very hot) into the larger holding pan up to at least half the height of the molds. Place on the middle rack of the oven.
  • Bake, uncovered, about 40 minutes, or until the center comes out moist but clean. Remove the individual molds from the water bath and let them cool completely. Refrigerate the molds, covered with plastic.
  • To serve, run a thin knife around the edge of the pan between the custard and the pan. Invert the flans onto plates to unmold them. Carefully lift up the molds to allow the syrup to run over the flan.

To prepare the whipped cream:

  • Whip the cold cream in the bowl of an electric mixer. When it starts to hold peaks, add the confectioners’ sugar, vanilla, and tequila. Continue to whip until it forms stiff peaks. Serve flan with a generous dollop of whipped cream; serve cold.

Notes

Flan de café con crema batida al tequila

Tequila, Mexican Cream and Chipotle Shrimp

tequila shrimp
Print Recipe
4.5 from 6 votes

Tequila, Mexican Cream and Chipotle Shrimp

Tequila, Mexican Cream and Chipotle Shrimp recipe from Pati's Mexican Table Season 2, Episode 8 “Tequila!”
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Main Course
Cuisine: Mexican
Keyword: chipotles in adobo, mexican crema, pati's mexican table, Shrimp, tequila
Servings: 3 to 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound large shrimp peeled and deveined
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 1 clove garlic finely minced
  • 1/4 cup Tequila Reposado
  • 1/4 cup Mexican cream Latin style cream, crème fraiche or heavy cream
  • 1 tablespoon chipotle chiles in adobo sauce or to taste
  • 1 chipotle chile in adobo sauce optional, seeded and minced
  • 10 chives sliced

Instructions

  • Peel and devein the shrimp. Place in a bowl and sprinkle with salt and pepper.
  • In a large and heavy sauté pan set over medium-high heat, let the butter melt. Once it starts to sizzle, add the garlic; stir and cook for 10 to 15 seconds, until it becomes fragrant.
  • Incorporate the shrimp, making sure that the pan is not overcrowded, and let them brown on one side and then the other, for about 1 to 2 minutes per side. Don’t let them overcook; they should be browned on the outside but barely cooked through.
  • Add the tequila, and slightly tilt the pan over the flame to ignite it. Let it cook until the flames disappear. Stir in the cream and the chipotle sauce (and the seeded minced chile if using).
  • Serve immediately, with the chives sprinkled on top.

Notes

Camarones al tequila

Green Chilaquiles in Roasted Tomatillo Sauce

chilaquiles verdes
Print Recipe
4.34 from 6 votes

Green Chilaquiles in Roasted Tomatillo Sauce

Green Chilaquiles in Roasted Tomatillo Sauce recipe from Pati's Mexican Table Season 2, Episode 7 “Family-Style Breakfast"
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast
Cuisine: Mexican
Keyword: cotija cheese, feta, garlic, jalapeno, mexican crema, onion, queso fresco, serrano chiles, tomatillos, tortilla chips
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 18 5″ corn tortillas
  • 2 pounds green tomatillos husked and rinsed
  • 1/2 of a large white onion
  • 1 or 2 serrano or jalapeño chiles
  • 1 garlic clove
  • 2 or 3 cilantro sprigs
  • 2 cups vegetable or chicken broth
  • 3 tablespoons vegetable oil plus more for brushing tortillas

To garnish:

  • 1/2 cup onion thinly sliced
  • 1/4 cup cilantro chopped
  • 1/2 cup queso fresco or cotija or substitute with Farmer’s cheese or mild feta, crumbled
  • 1/4 cup Mexican cream

Instructions

To prepare the tortillas:

  • Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.

To prepare the tomatillo sauce:

  • Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.
  • Bake until tomatillos are soft and plump and all the ingredients look charred. Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.
  • Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.

To serve:

  • When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.
  • Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.

Notes

Chilaquiles verdes

Alisa’s Marbled Pound Cake

marbled pound cake
Print Recipe
4.58 from 7 votes

Alisa’s Marbled Pound Cake

Alisa’s Marbled Pound Cake recipe from Pati's Mexican Table Season 2, Episode 7 “Family-Style Breakfast”
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: Chocolate, pati's mexican table, pound cake, sour cream, vanilla
Servings: 1 10-inch loaf
Author: Pati Jinich

Ingredients

  • 1/2 pound unsalted butter plus more to butter the pan
  • 1 1/4 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher or coarse sea salt
  • 1/2 cup sour cream
  • 1/4 cup hot water
  • 1/4 cup unsweetened cocoa powder
  • confectioners' sugar optional

Instructions

  • Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan. Line the bottom with parchment paper cut to fit.
  • In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium-high speed until creamy, about 3 minutes. Add the sugar and continue beating until well combined and fluffy, another 2 minutes. Pour in the vanilla and continue beating until well incorporated and smooth, about another minute.
  • Combine the flour, baking powder and salt in a bowl. Break the eggs into another bowl. Add half of the eggs and half of the sifted flour mixture to the butter mixture, beating on medium-low speed until well combined, scraping down the side of the bowl with a rubber spatula as needed. Repeat with the remaining eggs and flour.
  • Add the sour cream and continue beating until the mixture is smooth. Set the batter aside. 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 “white” batter from the mixer bowl in the bottom of the loaf pan. Pour the chocolate batter on top, in a straight line down the center. Make a design with a knife or fork, so it will look “marbled.”
  • Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a rack to cool. Invert the cooled cake onto a plate, remove the parchment paper, and invert again onto another plate.
  • Dust the top of the cake with confectioners’ sugar, and it is ready to slice. To store, keep it covered.

Notes

Panque marmoleado de Alisa

Mexican French Toast Rolls

Mexican French toast rolls
Print Recipe
4.5 from 4 votes

Mexican French Toast Rolls

Mexican French Toast Rolls recipe from Pati's Mexican Table Season 2, Episode 7 “Family-Style Breakfast”
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: Cajeta, cinnamon, Dulce de Leche, french toast, nutella, pati's mexican table
Servings: 8 French toast rolls
Author: Pati Jinich

Ingredients

  • 8 slices white or wheat sandwich bread
  • Cajeta dulce de leche, nutella, almond or peanut butter, or any preserves
  • 1 egg
  • 1/2 cup milk
  • 1/8 teaspoon vanilla extract
  • Pinch kosher or sea salt
  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 tablespoon unsalted butter

Instructions

  • Trim the crust from the bread. Flatten the slices slightly with a rolling pin. In the center of each bread slice, add about 1 teaspoon of the filling of your choice and spread.
  • Roll the bread like a cigar or a rolled taco; set aside until you finish all of the slices.
  • In a bowl mix the egg, the cup of milk, vanilla, and salt, and whisk until well combined. In another bowl, mix the sugar with the cinnamon.
  • Set a skillet over medium heat. Once hot, add a tablespoon of butter.
  • Soak the bread rolls in the milk mixture until fully coated. Add them to the hot pan, which should have the butter already melted. Cook the rolls until they’re golden brown and look fully cooked, flipping a few times as they cook to brown on all sides. Roll the fingers in the sugar and cinnamon mixture; they are ready to eat!

Notes

Dedos gitanos

Tres Leches Cake

Print Recipe
4.17 from 6 votes

Tres Leches Cake

Tres Leches Cake recipe from Pati's Mexican Table Season 2, Episode 6 “Fonda Favorites”
Prep Time20 mins
Cook Time22 mins
Total Time42 mins
Course: Dessert
Cuisine: Mexican
Keyword: cake, evaporated milk, mexican vanilla, milk, pati's mexican table, Sweetened Condensed Milk, tres leches, whipped cream
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

For the cake:

  • 9 eggs separated
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • Sauce Ingredients:
  • 1 14oz can sweetened condensed milk
  • 1 12oz can evaporated milk
  • 1 cup milk
  • 1 tablespoon vanilla extract

For the topping:

  • 2 cups heavy whipping cream
  • 1/4 cup confectioners' sugar

Instructions

  • Preheat the oven to 350 degrees. Butter a 9×13-inch pan, lining the bottom with a piece of parchment paper cut to fit the pan.
  • Pour the egg whites into the bowl of your mixer and beat on medium-high speed for 4 to 5 minutes, or until they hold soft peaks. Slowly stir in the sugar and continue beating until they hold harder or stiffer peaks. Turn off the mixer and, with a spatula, move the egg white mixture into a large mixing bowl.
  • Rinse the mixer bowl and its whisk. Now, pour the egg yolks into the bowl and beat on medium-high speed for about 5 to 6 minutes, or until the yolks become creamy and puffy and their color has toned down to an almost cream color rather than a loud yellow. Stir in the vanilla and continue beating for another minute.
  • Pour the egg yolk mixture onto the egg white mixture and, with a spatula, in circular motions, combine them into a homogeneous single batter. Do so gently, trying not to lose too much volume gained from beaten egg whites. Fold in the flour, scraping the bowl with the spatula so that all the flour is well mixed.
  • Pour batter into the prepared cake pan and place into the oven for 22 to 25 minutes, or until a toothpick comes out clean. It can be a bit moist, but not wet. The top of the cake should be tanned or golden brown.
  • Once it cools down, turn it onto a platter. Remove parchment paper, cover the top with an upside-down platter and invert again. The platter should be large enough to hold the cake and the vanilla sauce you are about to prepare. Using a fork, or two, poke holes all over the cake so that it will better absorb the vanilla sauce.
  • In a mixing bowl, combine the sweetened condensed milk, evaporated milk, milk, and vanilla extract. Pour the vanilla sauce over the cake. It may appear like too much sauce, but it will all be absorbed!
  • In the bowl of your mixer, whip up the heavy cream with the confectioners’ sugar on medium-high speed until the mixture holds up stiff peaks. Spread the whipped cream all over the already-wet cake and place it in the refrigerator. You can decorate the cake with berries or any other topping of your choice.

Notes

Pastel de tres leches

Meatballs in Chipotle Sauce

meatballs in chipotle sauce
Print Recipe
4 from 6 votes

Meatballs in Chipotle Sauce

Meatballs in Chipotle Sauce recipe from Pati's Mexican Table Season 2, Episode 6 “Fonda Favorites”
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: Chipotle, chipotles in adobo, garlic, ground beef, meatballs, onion, pati's mexican table, Tomatoes
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 1 1/2 pounds ground beef
  • 2 garlic cloves minced
  • 2 eggs lightly beaten
  • 1/4 cup unseasoned breadcrumbs
  • 1 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 2 pounds ripe tomatoes
  • 2 garlic cloves
  • 3 tablespoons white onion chopped
  • 1 to 2 tablespoons chipotle chiles in adobo sauce or to taste
  • 1 chipotle chile in adobo sauce optional
  • 2 tablespoons vegetable oil
  • 1 cup chicken broth
  • 2 to 3 fresh cilantro sprigs or to taste

Instructions

  • In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.
  • Place tomatoes in a saucepan and cover with water; simmer over medium-high heat for 8 to 10 minutes, until cooked through and mushy.
  • In a blender, add the cooked tomatoes along with 1/4 cup of their cooking liquid, 2 garlic cloves, white onion, the sauce from the chipotle chiles in adobo and, if desired, one whole seeded chipotle chile. Purée until smooth.
  • Pour the oil into a large soup pot and place over medium-high heat. Once hot, pour in the puréed tomato mix. It will sizzle and jump, that is ok! Let it simmer, with the lid ajar, anywhere from 6 to 8 minutes, or until it has changed its color to a deeper red, thickened in consistency and lost its raw flavor. Add the chicken broth and salt to taste and reduce heat to medium low.
  • Place a small mixing bowl with water to the side of the soup pot with the simmering tomato broth. Wet your hands and start to make the meatballs, one by one. They should be anywhere from 1 to 2″. Gently place the meatballs in the simmering tomato broth.
  • Once you have shaped all the meatballs, add the cilantro sprigs to the pot, then simmer over medium-low heat for 25 to 30 minutes.
  • Serve hot with a side of Mexican avocado slices, some warm corn tortillas and, if desired, frijoles de olla or white rice and plantains.

Notes

Albóndigas al chipotle

White Rice and Fried Plantains

Print Recipe
5 from 2 votes

White Rice and Fried Plantains

White Rice and Fried Plantains recipe from Pati's Mexican Table Season 2, Episode 6 “Fonda Favorites”
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Side Dish
Cuisine: Mexican
Keyword: celery, chicken broth, onion, pati's mexican table, Plantains, rice, serrano chiles, sour cream
Author: Pati Jinich

Ingredients

  • 2 cups long-grain white rice
  • 3 tablespoons vegetable oil plus more for frying plantains
  • 1/2 cup white onion finely chopped
  • 4 cups chicken stock prepared or homemade
  • 1 celery stalk cut in half
  • 1 fresh parsley sprig
  • 1 tablespoon lime juice or to taste
  • 1 1/2 teaspoons kosher salt or to taste
  • 2 ripe plantains peeled and sliced
  • 1 serrano chile
  • sour cream to garnish, optional

Instructions

To prepare the rice:

  • Place the rice in a large bowl and cover with very hot water; let it soak anywhere from 5 to 10 minutes. Drain, rinse with cold water and drain again.
  • Heat the oil in a saucepan over medium-high heat. Add the rice and cook, stirring softly for 2 to 3 minutes. Incorporate the onion and stir, from time to time, until the rice begins to change to a milky-white color and feels and sounds heavier, as if it were grains of sand; about 3 to 4 more minutes.Pour in the chicken stock, along with the celery, parsley, lime juice, salt and whole chile.
  • When it comes to a rolling boil, cover the pot, reduce the heat to the lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 15 to 20 minutes. If the rice grains don’t seem soft and cooked through, add a bit more chicken broth or water and let it cook for another 5 more minutes or so.
  • Remove the pan from the heat and let it sit, covered, for 5 to 10 minutes. Fluff with a fork when ready to serve. Place the cooked plantains (below) on top. Place sour cream on the side for people to add to their rice and plantains if they like.

To prepare the plantains:

  • Note: The skin of the plantain should be almost entirely black when it is mature and ready to use in this recipe.
  • Peel the plantains and slice them diagonally into 1/4-inch thick slices.
  • In a sauté pan, over medium heat, add about 1/4-inch of oil. Heat the oil until hot but not smoking. Add the plantain slices and fry until browned but not blackened, about 2 minutes per side, the oil should be bubbling around their edges of the plantain slices as they cook.
  • Remove the plantains from the oil and drain them on a plate covered with paper towels.

Notes

Arroz blanco con plátanos fritos

Chocolate and Dulce de Leche Caramel Cupcakes

chocolate and cajeta cupcakes
Print Recipe
2.8 from 5 votes

Chocolate and Dulce de Leche Caramel Cupcakes

Chocolate and Dulce de Leche Caramel Cupcakes recipe from Pati's Mexican Table Season 2, Episode 5 “Mexican-Style Kids’ Party”
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, cupcakes, Dulce de Leche, mexican vanilla, pati's mexican table
Servings: 12 cupcakes
Author: Pati Jinich

Ingredients

For the cupcakes:

  • 1/2 cup unsalted butter
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup cocoa powder
  • 1/2 cup hot water
  • 3/4 cup dulce de leche caramel or cajeta

For the ganache:

  • 1 cup heavy whipping cream
  • 14 oz semi-sweet chocolate chopped
  • 2 tablespoons sugar
  • 1 tablespoon unsalted butter

Instructions

To prepare the cupcakes:

  • Place oven rack in the center position. Preheat oven to 350 degrees. Butter the cupcake molds.
  • In the mixer, cream the butter and sugar together until soft and creamy. Add the egg and vanilla extract and mix until well combined.
  • In a separate bowl, add flour, baking soda and salt. Mix it up and add it to the butter mixture. Pour the buttermilk and continue beating. In a small bowl, combine hot water and cocoa powder and stir into the mix, beat until combined. Pour the batter into the cupcake molds.
  • Bake for 20 to 25 minutes, until the cupcakes rise, are cooked and tanned on top. Transfer to a wire rack and let them cool completely. Using a paring knife, cut a 1-inch piece from the top of each cupcake. Save the cut pieces. Fill each hole with one tablespoon of dulce de leche or cajeta and replace the cut-out pieces. Top the cupcakes with the chocolate ganache.

To prepare the ganache:

  • Mash the butter until it’s creamy and has no lumps. Heat the chopped chocolate in a double boiler water bath and let it melt. Warm the heavy whipping cream slightly
  • Slowly fold the whipping cream into the melted chocolate. Finish off the ganache by folding in the softened butter and adding sugar until everything is well combined.

Notes

Cupcakes de chocolate con dulce de leche, Recipe from my sister Alisa Romano

Chicken Flautas

Pati Jinich Chicken Flautas recipe
Print Recipe
5 from 5 votes

Chicken Flautas

Chicken Flautas recipe from Pati's Mexican Table Season 2, Episode 5 “Mexican-Style Kids’ Party”
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, corn tortillas, guacamole, lettuce, mexican crema, pati's mexican table, queso fresco, Tomatoes
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 16 corn tortillas
  • 2 cups cooked and shredded chicken
  • Vegetable oil for frying
  • 1 cup Mexican cream
  • 1 cup salsa of your choice
  • 1 head romaine lettuce sliced
  • 1 cup queso fresco crumbled
  • Serve with guacamole or salsa verde

Instructions

  • In a deep skillet, preheat 1 inch deep of oil to 350 degrees, set over medium heat. Or you can also test if the oil is ready for frying the flautas, by dipping a flauta or tortilla to see if the oil actively bubbles around it.
  • Place a comal or a dry skillet over medium heat until hot, then heat the tortillas on the comal for about 30 seconds per side; this will prevent them from breaking when rolling them into flautas.
  • Place 1 to 2 tablespoons of shredded chicken on each tortilla and roll them tightly. They should be thin, not chubby rolls. You can insert wooden toothpicks through 2 to 3 flautas at a time, so they will fry evenly and hold their shape.
  • Once the oil is hot, gently dip the flautas in it. Fry them until they have crisped and turned golden, about 2 to 3 minutes. Flip them over so they will brown evenly, for another minute. Remove the flautas from the oil and put them on a plate or tray lined with paper towels.
  • Alternatively, you may want to toast the flautas on a comal or bake in the oven lightly brushed with oil at 375, for 15 to 20 minutes.
  • Arrange them on a serving platter and garnish with lettuce, cheese, Mexican cream and salsa, or let your guests tailor to their taste.

Notes

Flautas de pollo

Crazy Corn

crazy corn or elotes
Print Recipe
4.25 from 4 votes

Crazy Corn

Crazy Corn recipe from Pati's Mexican Table Season 2, Episode 5 “Mexican-Style Kids’ Party”
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Corn, cotija cheese, elotes, lime, mayo, pati's mexican table, piquí­n chiles, queso fresco
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 fresh ears of corn husked and rinsed
  • unsalted butter to taste
  • mayonnaise to taste
  • 1 cup crumbled queso cotija or queso fresco or to taste
  • 1 lime or to taste
  • kosher or sea salt to taste
  • Dried ground chile like piquí­n or a mix

Instructions

  • To cook the corn, you can grill it or boil it. To grill, brush the ears of corn with a bit of oil. Place them over a grill or grill pan, set over medium heat, and let the corn cook and char slightly, turning every 3 minutes until all the corn is done, anywhere from 9 to 12 minutes total. Remove from the heat. You can also cook the corn it in boiling water until soft and cooked, less than ten minutes.
  • Once cooked, stick the corn on corn holders or a wooden stick. Choose your toppings! Traditionally in Mexico, we: spread butter, then a layer of mayonnaise, coat thoroughly with crumbled cheese, sprinkle with salt and ground chile and finally, drizzle with freshly-squeezed lime juice.

Notes

Elotes callejeros

Chayote Squash and Pickled Onion Salad

chayote squash salad
Print Recipe
5 from 2 votes

Chayote Squash and Pickled Onion Salad

Chayote Squash and Pickled Onion Salad recipe from Pati's Mexican Table Season 2, Episode 4 “Easy Comfort Food”
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Salad
Cuisine: Mexican
Keyword: chayote, oregano, pati's mexican table, pickled red onions, red wine vinegar
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 pounds chayote squash
  • 3 tablespoons vegetable oil
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon sugar or to taste
  • 1/4 teaspoon freshly ground black pepper or to taste
  • 1/4 teaspoon dried oregano or 1 fresh oregano
  • 1/2 cup red onion thinly sliced

Instructions

  • Place unpeeled chayotes in a saucepan, cover with water, bring to a boil and cover the pan, then reduce heat to low; simmer for 25 to 30 minutes until the chayotes are cooked through. A knife will cleanly go through them, but they won’t be completely soft or mushy.
  • Drain, and once cool, peel the chayotes. Cut them in half, then slice into sticks.
  • Combine the remaining ingredients, except for the onions, and whisk into a vinaigrette. Add the onions, mix well and let it sit for 5 to 10 minutes. It can also be made ahead a day before and left in the refrigerator.
  • Toss the chayote sticks with the vinaigrette and onions. Serve or cover and refrigerate for up to 12 hours.

Notes

Ensalada de chayote y cebolla morada

Dressed-up Chicken Milanesa

milanesa chicken
Print Recipe
4.2 from 5 votes

Dressed-up Chicken Milanesa

Dressed-up Chicken Milanesa recipe from Pati's Mexican Table Season 2, Episode 4 “Easy Comfort Food”
Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, chile piquín, cotija cheese, fried chicken, pati's mexican table, queso fresco
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 boneless skinless chicken breasts pounded thin
  • 2 eggs
  • 2 tablespoons milk
  • 1 cup bread crumbs
  • 1/2 cup finely crumbled queso fresco cotija, ricotta salata, or romano
  • 1 tablespoon dried ground chile piquí­n or a mix or to taste
  • 1/4 teaspoon kosher or sea salt or to taste
  • Vegetable oil for frying

Instructions

  • To flatten the chicken breasts, in between two layers of parchment or plastic paper, flatten the chicken breasts with a meat pallet or a skillet.
  • On a plate, beat 2 eggs together with the milk. On another plate, combine the breadcrumbs with the cheese, ground chile and salt.
  • Dip both sides of each flattened chicken breast in the egg mixture, then gently coat both sides with the breadcrumb mixture so that the entire piece is covered. Set the coated breasts aside on a chopping board or platter.
  • Heat enough oil, in a large 12-inch skillet over medium heat, for it to be ¼ inch deep. After about 3 to 4 minutes, when the oil is hot but not smoking, place as many chicken breasts as will fit in a single layer without crowding the pan. If the edges of the chicken breasts aren’t bubbling in the oil, raise the heat closer to medium-high.
  • Cook for about 3 minutes on one side until golden brown. Gently flip and repeat on the other side. When the second side has crisped, remove it from the pan and set it on a plate covered with a paper towel. Repeat with the remaining milanesas.

Notes

Milanesa de pollo bien vestida

Chunky Chipotle Mashed Potatoes

chunky chipotle mashed potatoes
Print Recipe
4.6 from 5 votes

Chunky Chipotle Mashed Potatoes

Chunky Chipotle Mashed Potatoes recipe from Pati's Mexican Table Season 2, Episode 4 “Easy Comfort Food”
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican
Keyword: chipotles in adobo, pati's mexican table, potatoes, scallions
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 pounds red potatoes
  • 4 tablespoons unsalted butter
  • 4 scallions
  • 1 chile from chipotles in adobo sauce chopped, or to taste
  • 1 to 2 tablespoons sauce from chipotles in adobo sauce optional
  • 1/2 cup milk
  • To taste kosher or coarse sea salt
  • To taste freshly ground black pepper

Instructions

  • Rinse and quarter the potatoes. In a large pot, bring salted water to a boil. Add the potatoes and cook for about 15 minutes over medium- high heat, or until thoroughly cooked and soft. Drain.
  • In a large, heavy skillet set over medium heat, add the chunks of butter. Once it melts and begins to bubble, stir in the scallions and cook for a couple of minutes until they soften. Add the chopped chipotle chile and combine well. Add the cooked potatoes along with the milk.
  • Using a potato masher or a wooden spoon, mash the potatoes roughly as you mix them with the chipotle and scallion mixture. Sprinkle with salt and freshly ground pepper to taste. Serve hot.

Notes

Puré de papa con chipotle

Cajeta Crepes with Toasted Pecans

cajeta crepes
Print Recipe
5 from 2 votes

Cajeta Crepes with Toasted Pecans

Cajeta Crepes with Toasted Pecans recipe from Pati's Mexican Table Season 2, Episode 3 “A French Twist on Mexico”
Prep Time1 hr 45 mins
Cook Time5 mins
Total Time1 hr 50 mins
Course: Breakfast, Dessert
Cuisine: Mexican
Keyword: Cajeta, Crepes, Dulce de Leche, ice cream, pati's mexican table, pecans, rum
Servings: 10 12 9-inch crêpes
Author: Pati Jinich

Ingredients

  • 1 cup all-purpose flour
  • 2 large eggs
  • 1 egg yolk
  • 1 cup milk
  • 1/3 cup unsalted butter melted
  • Pinch Kosher or sea salt or to taste
  • 2 tablespoons sugar
  • 1/2 cup water
  • Extra butter to oil the pan
  • 2 cups Cajeta or dulce de leche
  • 1 1/2 cups milk
  • 1 tablespoon rum optional
  • 1/2 cup pecans chopped and toasted, to garnish
  • Vanilla ice cream optional

Instructions

To make the Crepes:

  • In a small pan, heat the butter over low heat until it melts. Set it aside. Place flour, eggs, milk, sugar, salt and melted butter in the blender and purée until smooth, for about 10 seconds. Add water and blend again until smooth. You can also mix the ingredients by hand, following the same order.
  • Place batter in a container, cover and refrigerate for at least half an hour, up to 12 hours. Once ready to make the crêpes, whisk the batter well with a fork or a whisk.
  • Set a crêpe pan or nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about ¼ cup of batter onto it. Instead of working from the center to the sides, tilt the pan and pour the batter over one side and spread it as quickly as possible to the rest of the pan, so that it covers the entire surface.
  • Cook for about 20 to 25 seconds, until edges are cooked and begin to dry out and the bottom of the crêpe is lightly browned. With a small spatula or fork, lift one edge of the crêpe and turn it over quickly with your fingers. Cook the second side for about 10 to 15 seconds, or until it has lightly browned. Flip the crêpe onto a plate.
  • Repeat with the rest of the batter. After 3 or 4 crêpes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for every one. Stack crêpes on top of each other with the first, darker side down. That darker side will become the outer layer of the crêpe once you fill them up or fold them.
  • If you aren’t going to use all of the crêpes at once, or if you are making them ahead of time, wrap them in plastic wrap and place them in a closed plastic bag and store in the refrigerator up to 4 days, or in the freezer for weeks.

To make the Sauce:

  • Pour the cajeta and the milk in a saucepan. Heat over medium heat, stirring and gently simmering it for a couple of minutes until it is completely mixed together and well dissolved.

To Assemble:

  • Place a crêpe on a plate and spread a couple tablespoons cajeta sauce all over the surface. Fold crêpe in half, add a couple more tablespoons of sauce into the middle of the half-moon shape. Fold the crêpe again to make a triangle shape (with a rounded bottom) and pour a few more tablespoons of sauce on top.
  • Garnish with the toasted pecans and serve. You may want to add a scoop of vanilla ice cream too…

Notes

Crepas de cajeta con nuez

Blissful Corn Torte

blissful corn torte
Print Recipe
3.84 from 6 votes

Blissful Corn Torte

Blissful Corn Torte recipe from Pati's Mexican Table Season 2, Episode 3 “A French Twist on Mexico”
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Side Dish
Cuisine: Mexican
Keyword: Corn, corn bread, cornbread, pati's mexican table, rice flour, Torta
Servings: 12 servings
Author: Pati Jinich

Ingredients

  • 1/2 pound unsalted butter
  • 3/4 cup sugar
  • 8 eggs separated
  • 4 cups corn kernels
  • 1 cup milk
  • 1/2 cup heavy cream
  • 3/4 cup rice flour
  • 1 tablespoon baking powder
  • 1 teaspoon kosher or coarse salt

Instructions

  • Place rack in the middle of oven and heat to 360 degrees. Butter a 9×12-inch pan.
  • Beat the butter with the sugar until creamy. Slowly add 8 egg yolks, one by one, until incorporated. Add the cream, rice flour and baking powder.
  • In a blender, process the milk with the corn kernels, then, incorporate it into the mix above. Place the mixture in a big mixing bowl.
  • Separately, beat the egg whites with salt until stiff peaks are formed. Add 1/5 of the egg whites to the butter/corn mix and blend carefully. Slowly blend the rest of the egg whites until everything is mixed, it is ok if the mixture looks streaky, don’t over work it or it will lose volume. Pour onto baking dish.
  • Bake until torte is springy to the touch and lightly browned, 45 to 50 minutes. Once it cools a little, cut into squares. It can be served either warm or cold; it can be covered and kept at room temperature for an entire day, or covered and stored in the refrigerator for up to 5 days.

Notes

Torta de elote

Snapper in a Poblano Chile Sauce

Pati Jinich Snapper in Poblano Chile Sauce
Print Recipe
4.17 from 6 votes

Snapper in a Poblano Chile Sauce

Snapper in a Poblano Chile Sauce recipe from Pati's Mexican Table Season 2, Episode 3 “A French Twist on Mexico”
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: cheese, fish, grouper, lime, mahi mahi, mexican crema, nutmeg, pati's mexican table, poblanos, red snapper, sea bass, Tilapia
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 6 6-ounce red snapper filets or another mild-flavored fish like sea bass, grouper, tilapia or mahi-mahi
  • 2 garlic cloves finely chopped
  • Juice of 1 lime about 2-3 tablespoons
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 1 cup Mexican cream or Latin style cream, crème fraiche or heavy cream
  • 1 cup milk
  • 2 poblano chiles
  • 2 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon nutmeg grated
  • 1 cup shredded cheese (Monterey Jack, Muenster, or Mozzarella)

Instructions

  • Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container, drizzle with the lime juice, garlic, salt and black pepper. Let it marinate anywhere from 15 minutes up to two hours in the refrigerator.
  • Slice the poblanos in half, removing the stem, seeds and veins. Roughly chop and place in the blender along with the milk, purée until smooth.
  • In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2 to 3 minutes. Add the chile purée, Mexican cream and nutmeg and cook on low heat until it thickens, about 10 to 12 minutes. Season with salt to taste.
  • Preheat the oven to 375 degrees Fahrenheit. Butter the bottom of baking dish and place the marinated fish there, without extra marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.
  • Bake just until the fish is cooked and flakes with a fork, 15 to 20 minutes, depending on the thickness of the filets.

Notes

Pescado con Salsa de Chile Poblano

Street Style Cut-up Fruits and Vegetables

Print Recipe
4.41 from 5 votes

Street Style Cut-up Fruits and Vegetables

Street Style Cut-up Fruits and Vegetables recipe from Pati's Mexican Table Season 2, Episode 2 “School Lunch with a Mexican Twist”
Prep Time10 mins
Cook Time1 min
Total Time11 mins
Course: Antojos, Side Dish
Cuisine: Mexican
Keyword: carrots, cucumber, Jicama, mango, pineapple, piquí­n chiles, Vegetable, Vegetarian, watermelon
Author: Pati Jinich

Ingredients

  • 1 to 2 large mangoes
  • 1/2 pineapple
  • 1/4 watermelon
  • 1 cucumber
  • 4 large carrots
  • 1 jicama
  • Dried ground chile such as piquí­n
  • 3 limes or more to taste
  • Kosher or sea salt to taste

Instructions

  • Peel and slice the fruits and vegetables, you may do this ahead of time and store covered in the refrigerator. Sprinkle salt and chile to taste. Squeeze fresh lime juice on top. Mix and enjoy.

Notes

Frutas y verduras de carrito

Ham and Cheese Torta Sandwiches

ham and cheese torta
Print Recipe
4.67 from 6 votes

Ham and Cheese Torta Sandwiches

Ham and Cheese Torta Sandwiches recipe from Pati's Mexican Table Season 2, Episode 2 “School Lunch with a Mexican Twist”
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, bolillo, cheese, chicken, ham, mexican crema, mozzarella, Oaxaca cheese, pati's mexican table, Pickled Jalapeños, queso fresco, refried beans, Sandwich, telera, Tomato, Torta, turkey
Servings: 2 sandwiches
Author: Pati Jinich

Ingredients

  • 2 Mexican bolillo or telera rolls or small baguettes
  • 1/2 cup refried beans
  • 1/2 ripe Mexican avocado scooped and sliced
  • 4 slices Mexican queso fresco Oaxaca or Mozzarella
  • 4 to 6 slices ham, turkey or cooked chicken
  • 1 tomato sliced and seeded
  • A couple of thin slices of onion optional
  • Pickled jalapeño peppers to taste optional
  • Salt to taste optional
  • 2 tablespoons Mexican style cream optional

Instructions

  • Slice the rolls in half lengthwise. If they’re not fresh, toast them slightly for a few minutes. On one side, spread a tablespoon of refried beans; on the other, mash 1/4 of an avocado with a fork.
  • Top the bottom half of the bread with a few slices of cheese, 2 or 3 slices of ham or cold cuts of your choice, it may also be shredded chicken or meat, and a couple of slices of tomato.
  • Drizzle a tablespoon of Mexican-style cream and crown your package with as many pickled jalapeños as you wish. Sprinkle a bit of salt on top.
  • Place the top half of the roll on the sandwich and slice the torta horizontally. Eat it or wrap it up so that it can travel along with you.

Notes

Tortas de jamón y queso

Enchiladas in Red Tomato Sauce

Print Recipe
4 from 6 votes

Enchiladas in Red Tomato Sauce

Enchiladas in Red Tomato Sauce recipe from Pati's Mexican Table Season 2, Episode 1 “Classic Mexican Food Battles”
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: cheese, corn tortillas, cotija cheese, Enchilada, garlic, jalapeno, mexican crema, onion, pati's mexican table, queso fresco, salsa roja, serrano chiles, Tomatoes
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the sauce:

  • 1 pound ripe tomatoes
  • 1 garlic clove skin on
  • 1 1/4"-thick thick slice white onion about 1 ounce
  • 1 jalapeño or serrano chile or to taste
  • 3/4 teaspoon kosher or sea salt or to taste

For the enchiladas:

  • Oil for frying the tortillas optional
  • 12 corn tortillas
  • 1/2 cup Mexican cream
  • 1/2 cup queso fresco or cotija crumbled
  • 1/3 cup white onion chopped
  • Ripe Mexican avocado halved, scooped, sliced (optional garnish)

Instructions

  • Place the tomatoes, garlic, onions, and chile on a medium baking dish, roasting pan or ovenproof skillet. Place them under a hot broiler and char the ingredients for about 9 to 10 minutes, turning them halfway through as the pieces brown thoroughly. The tomatoes’ skin should be charred, wrinkled, and the juices begin to run. The chile and onions should be softened and nicely charred; the papery husk of the garlic should be burned and the clove softened inside.
  • Remove the skin from the garlic clove and discard. Place the garlic in the blender along with the tomatoes, onion, and chile (start with half chile first, adding the other half or more if you feel you want more heat later), and the salt. Purée until smooth, set aside.
  • In a large sauté pan, over medium heat, add enough oil to reach 1/2-inch deep; let it heat for about 3 minutes. Gently glide each tortilla through the oil, one by one, for about 15 seconds on each side, so that they soften and become resilient. You should be able to fold them without breaking them. Transfer the tortillas to a paper towel-covered plate. Alternately, you can lightly toast them on an already hot comal or skillet set over medium heat, for about 20 seconds per side.
  • Glide the tortillas through the salsa. Fold and then cover, generously, with more of the red sauce. Sprinkle with the crumbled cheese, the cream, and the chopped onion.

Notes

Enchiladas en Salsa Roja

Mexican Wedding Cookies

Mexican wedding cookies or polvorones
Print Recipe
4.58 from 7 votes

Mexican Wedding Cookies

Mexican Wedding Cookies recipe from Pati's Mexican Table Season 2, Episode 1 “Classic Mexican Food Battles”
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Mexican
Keyword: confectioners' sugar, cookies, pati's mexican table, pecans, powdered sugar
Servings: 30 cookies
Author: Pati Jinich

Ingredients

  • 2 cups all-purpose flour
  • 1/8 teaspoon kosher or sea salt
  • 1/2 cup cold unsalted butter cut into chunks
  • 1/2 cup vegetable shortening or double the butter
  • 1/2 cup pecans ground or finely chopped
  • 3/4 cup confectioners' sugar plus more for dusting
  • 1 egg

Instructions

  • Preheat the oven to 350 degrees. Butter a large cookie sheet.
  • In a food processor fitted with the steel blade, pulse the pecans until they are finely chopped. Add the powdered sugar, flour and salt, and pulse again. Scrape down the sides of the bowl with a spatula if necessary.
  • Drop in the butter and shortening chunks, and pulse a couple of times. Add the egg and pulse again, just until the mixture starts to come together. Roll the dough into 1- to 1 1/2″ balls with your hands.
  • Place the balls on the baking sheet, spacing them 1″ apart; give them a light pat on the top. Bake until the cookies are golden brown, about 15 minutes. You may need to bake two batches.
  • Generously, really super generously, dust extra confectioners’ sugar over the top of the cookies.

Notes

Polvorones

Tampico-Style Steak Combo

tampico steak combo
Print Recipe
5 from 5 votes

Tampico-Style Steak Combo

Tampico-Style Steak Combo recipe from Pati's Mexican Table Season 2, Episode 1 “Classic Mexican Food Battles”
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, beef, onion, panela cheese, pati's mexican table, peppers, poblanos, steak
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the steak:

  • 6 (6 ounce) beef tenderloin slices, 2″ to 3″ thick
  • 2 tablespoons fresh squeezed lime juice
  • 2 garlic cloves minced
  • To taste kosher or sea salt
  • To taste freshly ground black pepper
  • Vegetable oil to cook the meat

For the poblano strips or rajas:

  • 6 poblano chiles
  • 1 tablespoon vegetable oil
  • 1 tablespoon unsalted butter
  • 1 cup white onion thinly-sliced
  • To taste kosher or sea salt
  • 1 teaspoon white distilled vinegar
  • 1 slice panela cheese (or asadero or blanco)
  • 1 ripe Mexican avocado halved, scooped and sliced

Instructions

To cut and prepare the meat:

  • On a large cutting board, hold one piece of beef upright and, with a sharp knife, make a vertical cut into the meat about 1/4″ deep. Continue slicing around the circumference of the piece, unrolling a thin layer of beef as you go, stopping to turn it when you need to, until you get a long strip 1/4″ thick and about 2″ wide. Continue with the rest of the pieces.
  • Season the meat on both sides with the lime juice, garlic, salt and pepper.
  • When the meat is ready, lightly coat a griddle or large 12″ skillet with vegetable oil and set over medium-high heat. Once it is very hot, cook the meat for about 1 to 2 minutes on each side, depending on your desired done-ness level.

To prepare the poblano strips or rajas:

  • Place the poblano chiles on a tray under the broiler, directly on a grill or directly on an open flame. I prefer to broil them, it’s faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They’ll seem charred and blistered on the outside; the flesh must be cooked but not burnt — like roasting marshmallows over a fire.
  • Once charred and hot, place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Then, and preferably under a thin stream of cold water, remove the charred skin, make a slit down one side of the pepper and remove the cluster of seeds and veins. Cut the stem off and make slices that are about a 1/2″ inch wide.
  • Heat the oil and butter in a sauté pan over medium heat. Add the onion, cook for 6 to 8 minutes. Add the rajas (the poblano pepper strips) and cook for a few more minutes. Add the vinegar, cook another minute. Season with salt and pepper to taste.

To prepare the grilled cheese:

  • Heat a griddle, grill pan or nonstick or seasoned cast iron skillet over medium heat until hot. Place the cheese slice on the grill pan and cook until lightly browned. Cut the cheese into 6 slices.

To serve:

  • Prepare each plate with one piece of steak, some poblano pepper strips, two enchiladas and a slice of the grilled cheese. The meal is traditionally served with a side of tortillas, refried beans sprinkled with cheese, a slice of avocado and the salsa of your choice.

Notes

Tampiqueña

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