15 - 30 min.

Yellow Rice

yellow rice
Print Recipe
5 from 4 votes

Yellow Rice

From the two main kinds of Yellow rice in Mexican cooking, one has a saffron base and the other an achiote or annatto seeds base. Ironically, although saffron was brought to Mexico by the Spaniards almost five centuries ago and achiote seeds are native to Mexico, it is the saffron based rice which is considered to be the Traditional Yellow Rice in regions like Yucatán.
Cook Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: chicken broth, garlic, onion, Recipe, rice, saffron, Tomato
Servings: 3 to 4 servings
Author: Pati Jinich

Ingredients

  • 1/2 teaspoon saffron threads crumbled, or may substitute achiote seeds
  • 2 tablespoons boiling hot water
  • 1 cup Mahatma® Rice jasmine white rice
  • 2 tablespoons safflower or corn oil
  • 1/4 cup chopped white onion
  • 1/4 cup chopped tomato
  • 1 garlic clove minced or pressed
  • 2 cups chicken broth
  • 3/4 teaspoon kosher or sea salt more or less to taste

Instructions

  • Place saffron threads in a small mixing bowl along with the boiling hot water. Mix and let soak for 10 to 15 minutes.
  • Place rice in a bowl, cover with very hot water, and let soak for 5 to 10 minutes. Drain, rinse with cold water, and drain thoroughly.
  • Heat the oil in a 3 to 4 quart pan over medium-high heat. (If you are using achiote seeds instead of saffron, just let a teaspoon of them cook in the oil for 2 to 3 minutes before adding the rice.) Once the oil is hot, add the dried rice and saute for 1 to 2 minutes. Incorporate the onion, tomato, and garlic, stir, and continue to cook until the rice changes color to a milky white. It should sound and feel heavier, as if you were moving sand in the pot, about 4 to 5 more minutes.
  • Pour in the chicken broth, saffron mix, and salt and stir everything together. When the liquid starts to boil, cover the pot, lower the heat to low and continue cooking for about 20 more minutes, or until the rice is cooked through and the liquid has been mostly absorbed.
  • If the grains don’t seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 minutes or so. Turn the heat off and let it sit covered for 5 to 10 minutes. Fluff with a fork and serve.
  • Rice can be made ahead of time and reheated later the same day. Before reheating, add 1 tablespoon of water and heat, covered over the lowest heat possible. Once it has cooled down, it can be kept in a closed container in the refrigerator for up to 2 days.

Notes

Arroz Amarillo

Tostadas

tostadas
Print Recipe
4 from 5 votes

Tostadas

Tostadas recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time20 mins
Course: Basic Recipe
Cuisine: Mexican
Keyword: corn tortillas
Servings: 10 tostadas
Author: Pati Jinich

Ingredients

  • Vegetable oil
  • 10 corn tortillas (5-6 inch in diameter), homemade or store bought
  • ¼ teaspoon kosher salt or to taste

Instructions

To fry:

  • In a deep 12-inch skillet, heat ½ inch of oil over medium-high heat until hot but not smoking.
  • Fry the tortillas in the hot oil for 1½ to 2 minutes per side. Remove with a slotted spoon and transfer to a plate lined with a paper towel. Sprinkle immediately with salt.

To bake:

  • Preheat the oven to 350℉. Lightly grease a baking sheet. Place tortillas on the baking sheet. Gently brush the tops with oil and sprinkle with salt. Bake for 20 minutes, flipping occasionally, until golden brown and crispy. Allow to cool.

Red Rice

red rice
Print Recipe
4.23 from 9 votes

Red Rice

Red Rice recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: chicken broth, Mahatma Rice, Tomato
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound ripe tomatoes quartered, or one 14.5-ounce can tomatoes
  • 1/3 cup coarsely chopped white onion
  • 2 garlic cloves
  • 1 teaspoon kosher salt or to taste
  • 3 cups chicken broth or vegetable broth, homemade or store-bought
  • 3 tablespoons vegetable oil
  • 2 cups Mahatma® Rice white rice
  • 2 fresh Italian parsley sprigs
  • 1 to 2 whole pickled jalapeños
  • ¾ cup peeled and diced carrots optional
  • ½ cup fresh or frozen peas optional
  • ½ cup fresh or frozen corn kernels optional
  • 2 tablespoons water if needed

Instructions

  • In a blender or food processor, puree the tomatoes with the onion, garlic, and salt until smooth. Pass the puree through a strainer into a large liquid measuring cup; note the amount and reserve. Pour enough chicken broth into another liquid measuring cup to make 4 cups liquid total—you want to keep the two liquids separate, since you will add the puree first.
  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the rice becomes milky white, 3 to 4 minutes. Pour in the tomato puree, mix gently, and cook until the puree darkens, thickens, and has mostly been absorbed by the rice, about 3 minutes.
  • Stir in the chicken broth and add the parsley and pickled jalapeños, as well as the carrots, peas, and corn, if using. Cook for about 15 minutes, or until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add the 2 tablespoons of water, cover again, and cook for 2 more minutes. Remove from the heat and let the rice rest, covered, for at least 5 minutes.
  • Fluff the rice with a fork and serve.

Notes

Arroz Rojo

Corn Tortilla Egg Nests

corn tortilla egg nests
Print Recipe
3.67 from 6 votes

Corn Tortilla Egg Nests

Corn Tortilla Egg Nests recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time20 mins
Course: Breakfast
Cuisine: Mexican
Keyword: Avocado, chile de arbol, corn tortillas, cotija cheese, Eggs, mexican crema, Salsa
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 8 homemade corn tortillas fresh from the comal right when they puff
  • 8 eggs
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Toppings:

Instructions

  • Follow the process for making the homemade tortillas in the recipe linked in the ingredients. You’ll want to make the nests as you are cooking the tortillas. One by one crack an egg in a ¼ measuring cup that is easy to pour from and sprinkle with salt and black pepper to taste. Once the tortilla puffs, make a slit with a sharp knife, such as a paring knife to open the tortilla pocket, make an opening of about 1 to 2 inches. You may use a soup spoon to open the pocket more fully.
  • Pour the cracked egg in the pocket and place back on the comal or pan. Let it cook for a couple minutes. If desired, flip the egg filled tortilla to the other side to cook a couple minutes on the other side, or until desired doneness. You can cook the egg in the tortilla without flipping as well. Repeat with the remaining tortillas and eggs.
  • Place on a plate, cover with the chile de árbol salsa verde and garnish with crumbled queso fresco or Cotija, Mexican crema, and slices of ripe avocado.

Notes

Huevos Tapados al Comal

Chicharrón in Three Chiles Salsa

Pellizcadas
Print Recipe
4.2 from 5 votes

Chicharrón in Three Chiles Salsa

Chicharrón in Three Chiles Salsa recipe from Pati’s Mexican Table Season 10, Episode 7 “Getting to the Roots”
Cook Time15 mins
Course: Filling, Main Dish
Cuisine: Mexican
Keyword: cilantro, jalapeno, Poblano, serrano, tomatillos
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 2 pounds tomatillos husks removed and washed
  • 1 cup cilantro leaves and upper part of the stems
  • 1 poblano chile stemmed, seeded, and coarsely chopped
  • 1 jalapeño chile stemmed and coarsely chopped
  • 1 serrano chile stemmed and coarsely chopped
  • 1 cup chicken broth
  • 1 teaspoon kosher salt
  • 1 tablespoon Oleico safflower oil
  • 5 ounces chicharrón broken into pieces

Instructions

  • Place the tomatillos in the medium saucepan, cover with water, and set over medium-high heat. Bring to a boil, then reduce heat to medium and simmer for 8 to 10 minutes, until the tomatillos are soft and cooked through. Using a slotted spoon, transfer the tomatillos to the jar of a blender along with the cilantro, poblano, jalapeño, serrano, chicken broth, and salt. Puree until smooth.
  • In a medium saucepan, heat the oil over medium heat. Add the pureed three chiles salsa and let simmer for 2 to 3 minutes. Add the chicharrón in pieces and continue cooking for a couple minutes more.
  • Use it as a filling for tacos or quesadillas, or as a topping for sopes or pellizcadas.

Notes

Chicharrón en Salsa de Tres Chiles

Mosaic Jell-O

Print Recipe
4.5 from 6 votes

Mosaic Jell-O

Fany Gerson’s Mosaic Jell-O recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time20 mins
Course: Dessert
Cuisine: Mexican
Keyword: berries, evaporated milk, pineapple, Sweetened Condensed Milk, Vainilla
Servings: 2 large bundt mold portions
Author: Pati Jinich

Ingredients

For each fruit flavored Jell-O (you’ll want to make 3 flavors):

  • 1/3 cup cool water
  • 1 tablespoon, plus 2 teaspoons, powdered gelatin
  • 1 1/2 pounds fresh or frozen fruit such as mango, raspberries, strawberries, blackberries, pineapple, passion fruit, peeled and/or roughly chopped as necessary
  • 1/2 cup granulated sugar
  • Pinch salt

For the milk gelatin:

  • 4 tablespoons unflavored gelatin
  • 1 cup cold water
  • cups milk
  • 1 12-ounce can evaporated milk
  • 2 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Pinch salt

Instructions

To make the fruit flavored Jell-Os:

  • Place the water in a wide, shallow bowl, and evenly sprinkle the powdered gelatin over it. Let bloom for a few minutes.
  • In a large pot, combine the fruit, sugar, and salt. Heat the mixture over medium-low heat, stirring occasionally, until the fruit breaks down and releases its juices, about 5-10 minutes.
  • Strain the juice through a fine mesh strainer. Measure the juice – you should have about 2 cups of liquid. If you have less, add enough water to have at least 2 cups. Take the temperature of the liquid to make sure it’s not above 212°F.
  • Melt the gelatin in the microwave or over a double boiler being careful that it doesn’t boil. Stir the melted gelatin into the fruit juice liquid, and pour the liquid into heat resistant containers that hold at least two cups of liquid.
  • Transfer to the refrigerator and let the gelatin set until fully chilled and firm, at least 4 hours or overnight.
  • Repeat this same process to make all three flavors of Jell-O.
  • Once the fruit gelatins are set, using a small knife, cut each fruit flavor into squares, triangles, or rectangles, or a combination (this is a matter of preference). Carefully scoop the cubes out into a container and set aside in the fridge.

To make the milk gelatin:

  • Pour the gelatin powder into a bowl. Mix in 1 cup of cold water. Stir quickly with a fork or whisk until dissolved and allow to sit for 10 minutes until set.
  • In a medium-sized saucepan, add the milk and bring to a boil. Once the milk starts to simmer, turn off and remove from heat. Stir in the evaporated milk, sweetened condensed milk, vanilla, and salt to combine.
  • Once the gelatin has set, microwave it on high for 30 to 40 seconds (or heat in double boiler) until it becomes liquid form but be careful that it doesn’t boil. When ready, pour the gelatin into the milk mixture and stir to combine.
  • Get your preferred mold ready. You can use something like a bundt pan or glasses if you want individual portions. Pour in a little bit of milk/gelatin mixture. Add some of the cut up fruit gelatin and pour in more milk-gelatin mixture. Continue layering until you fill the pan. You may have just a little of the milk leftover depending on the size of your pan. Chill in the refrigerator overnight.
  • Once the gelatin has set and you are ready to unmold, you can dip the mold into warm water for about 10 seconds, then use a paring knife or small spatula to release one edge of the Jell-O from the mold. This action combined with the heat usually causes the gelatin to slip right out. You can have it unmolded and refrigerated until you are ready to enjoy.

Notes

Recipe courtesy Fany Gerson

Masa Berry Shortcake

Masa Berry Shortcake
Print Recipe
5 from 6 votes

Masa Berry Shortcake

Masa Berry Shortcake recipe from Pati’s Mexican Table Season 10, Episode 4 “Los Mariachis”
Cook Time15 mins
Course: Dessert
Cuisine: Mexican
Keyword: berries, masa, vanilla
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the berry topping:

  • 3 cups strawberries hulled and sliced ¼ inch thick
  • 1 cup blueberries
  • Juice of half a lemon
  • 2 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract

For the biscuits:

  • 1 cup masa harina
  • cups all purpose flour plus more to dust work surface
  • tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 1⅓ cups heavy cream plus 1 tablespoon for brushing tops of biscuits
  • teaspoons turbinado sugar or brown sugar for sprinkling

For the whipped cream:

  • ½ cup heavy whipped cream
  • ½ cup sour cream
  • ¼ tablespoon confectioners’ sugar
  • ½ teaspoon pure vanilla extract

Instructions

To make the berry topping:

  • Combine the berries in a large bowl with the lemon juice, sugar, and vanilla. Toss and let sit out at room temperature while you prepare the biscuits and whipped cream.

To make the biscuits:

  • Preheat oven to 375℉. Whisk together the masa, flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and stir in 1⅓ cups heavy cream until incorporated. Dust your work surface with flour and knead the dough for one minute until it fully comes together.
  • Pat the dough into a ¾ inch thick square. Use a 3 inch biscuit cutter and cut out 6 biscuits. Repat the dough together to cut the last few biscuits. Place on a parchment lined baking sheet. Brush with the remaining tablespoon heavy cream and sprinkle with sugar. Bake for 15-18 minutes, until lightly golden brown. Cool before serving.

To make the whipped cream:

  • Combine the heavy cream and sour cream in a large bowl. Use a hand mixer to whip it until it thickens. Add the sugar and vanilla and continue to whip it until it reaches soft peaks.
  • To serve, split the biscuits in half after they have cooled. Top with the juicy berries and whipped cream.

Notes

Pastelito con Fresas y Moras

Rice with Poblanos and Corn

Rice with Poblanos and Corn
Print Recipe
5 from 6 votes

Rice with Poblanos and Corn

Rice with Poblanos and Corn recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Cook Time20 mins
Course: Side Dish
Cuisine: Mexican
Keyword: Corn, Mahatma Rice, Poblano
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons vegetable oil
  • 2 cups Mahatma® Rice jasmine white rice
  • 1 tablespoon unsalted butter
  • 2/3 cup finely chopped white onion
  • 1 1/2 cups corn kernels from about 2 ears
  • 1 1/4 teaspoons kosher salt or more to taste
  • 1/2 teaspoon ground allspice
  • 4 cups chicken broth or water plus more if needed
  • 4 fresh poblano chiles roasted, sweated, peeled, seeded, and cut into 1-x-1/4-inch strips

Instructions

  • Heat the oil in a large saucepan over medium-high heat, until very hot but not smoking. Add the rice and cook, stirring often, until it starts to become milky white, crackles, and feels heavier as you stir it, 2 to 3 minutes.
  • Clear a space in the center of the pan and add the butter. Once it melts, add the onion and corn and cook, stirring and mixing with the rice, for 2 to 3 minutes, until the onion begins to soften. Add the salt and allspice, stir well, and stir in the broth or water. Bring to a boil, add the poblanos, stir once, cover, and reduce the heat to the lowest setting.
  • Simmer for 12 to 15 minutes, until most of the liquid has been absorbed but there is still some moisture in the pan. The rice should be tender; if it is not but all the liquid has been absorbed, add 2 tablespoons or so of broth or water, cover again, and cook for a couple more minutes.
  • Remove from the heat and let rest, covered, for 5 minutes. Fluff the rice with a fork, taste and adjust the salt, and serve.

Notes

Arroz con Elote y Poblano

Almond Tres Leches Cake

Almond Tres Leches Cake
Print Recipe
4.84 from 6 votes

Almond Tres Leches Cake

Almond Tres Leches Cake recipe from Pati’s Mexican Table Season 10, Episode 2 “Food Meets Art”
Cook Time20 mins
Course: Dessert
Cuisine: Mexican
Keyword: almonds, apricot, cake, Eggs, milk
Servings: 1 two-layer 9”x13” cake
Author: Pati Jinich

Ingredients

Cake:

  • 1 1/2 cups (180g) cake flour
  • 1 cup (96g) almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 8 large eggs separated
  • 1/2 cup (99g) vegetable oil
  • 3/4 cup (170g) unsweetened almond milk
  • 1 teaspoon almond extract
  • 1 cup (198g) sugar
  • 1 teaspoon cream of tartar

Tres Leches Soak:

  • 1 cup (227g) unsweetened almond milk
  • 1 12-ounce can evaporated milk
  • 1 14-ounce can sweetened condensed milk

To Assemble:

  • 1 cup (340g) apricot jam or marmalade
  • 1 cup (114g) slivered almonds, lightly toasted and chopped
  • All of the Tres Leches Soak from above

Topping:

  • 2 cups (454g) heavy cream
  • 1/4 cup (28g) confectioners’ sugar
  • 2 teaspoons lime zest

Instructions

  • Preheat the oven to 350°F. Lightly grease two 9″x13″ pans; line with parchment and grease the parchment. If you only have one 9”x13” pan, you will need to bake the batter in two batches.

To make the cake:

  • In a medium bowl, combine the flours, baking powder, baking soda and salt. Set aside.
  • In a large bowl, whisk the egg yolks until creamy and pale. Add the oil, almond milk, and almond extract and continue whisking to combine. Fold the dry ingredients into the egg yolk mixture and mix gently until completely combined.
  • In a separate large bowl, using a whisk or a mixer with the whisk attachment, combine the egg whites and cream of tartar and whip until soft peaks form. Slowly add the sugar and continue whipping until stiff peaks form. Gently fold the whipped egg whites into the egg yolk mixture, stirring until no streaks of white show.
  • Divide the batter among the two pans (about 560 grams per pan), gently smoothing the top. Bake for 20 to 22 minutes until a toothpick comes out moist but not wet. Remove the cakes from the oven and let cool completely.

To make the tres leches soak:

  • Whisk together the almond milk, evaporated milk, and sweetened condensed milk. Set aside until you are ready to assemble the cake.

To assemble the cake:

  • Once the cakes have cooled to room temperature, transfer one 9”x13” layer to a large serving platter. You can also assemble and serve the cake from a clean 9”x13” pan if you don’t have a large platter.
  • Poke the cake all over with a fork, and slowly pour on about a cup of the tres leches soak, then spread the apricot jam over the surface. Sprinkle the toasted, chopped almonds over the jam. Place the second 9”x13” layer on top of the first layer and again, poke the cake all over with a fork.
  • Slowly pour half of the remaining tres leches soak over the cakes. Let the liquid seep in for 10 to 15 minutes. Pour the remaining tres leches soak over the cakes, cover, and place in the refrigerator for at least 8 hours, or overnight.

To make the topping:

  • When ready to serve the cake, whip the cream, confectioners’ sugar and lime zest until the cream holds a medium peak. Spread over the top of the cake and serve.
  • Storage information:
  • Refrigerate any leftover cake, covered, for up to a week.

Notes

Pastel de tres leches con almendras

Chicken and Shrimp Fried Rice Mexicano

chicken and shrimp fried rice mexicano
Print Recipe
3.6 from 5 votes

Chicken and Shrimp Fried Rice Mexicano

A quick and easy fried rice with chicken and shrimp, incorporating a few Mexican ingredients I always have on hand.
Cook Time15 mins
Course: Main Course
Cuisine: Chinese
Keyword: chicken, Eggs, rice, Shrimp
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • pounds skinless boneless chicken breasts, cut into bite size pieces
  • 1 pound peeled medium sized shrimp cleaned and patted dry
  • ½ cup soy sauce
  • 1 tablespoon brown sugar or grated piloncillo
  • 2 tablespoons unseasoned rice vinegar
  • 3 tablespoons sauce from chipotles in adobo sauce more to taste
  • 4 garlic cloves peeled and pressed or finely chopped
  • 2 tablespoons grated fresh ginger
  • 1 serrano or jalapeño chile stemmed and finely chopped
  • 9 tablespoons Oléico safflower oil divided
  • 3 eggs lightly beaten
  • 1 cup diced carrots from about 2 medium sized carrots
  • cups diced fresh asparagus bottoms of stalks peeled and dry base cut off
  • 1 cup shelled peas
  • 8 to 10 scallions root ends removed, white, light green and green parts sliced, reserving a tablespoon or so for garnish
  • cups cooked long grain cooked rice cooked from 1½ cups raw rice
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions

  • Place the chicken in a bowl, season with salt and pepper to taste. In another bowl, place the cleaned shrimp and season with salt and pepper to taste.
  • In a small bowl, combine the soy sauce, brown sugar, rice vinegar, chipotle in adobo sauce, garlic, ginger and chile, and mix well to combine. Set aside.
  • In a medium non-stick skillet, heat one tablespoon of the oil. Once hot, add the beaten eggs, sprinkle with a bit of salt and pepper. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked in the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite size pieces. Set aside.
  • In an extended large sauté pan or wok, set over high heat, heat 2 tablespoons of the oil. Once very hot but not smoking, add the chicken, cooking it in batches if need be to avoid overcrowding the pan. Cook for 2 to 3 minutes per side, scrape onto a large bowl. Add 2 more tablespoons of the oil. Repeat with the shrimp, cooking them in batches if need be, for 1 to 2 minutes per side, just until browned and crisp on the outside but not over cooked. Scrape onto the bowl with the chicken.
  • In the same pan, add 2 more tablespoons the oil, reduce the heat to medium high and add the carrots and asparagus. Sprinkle with salt and pepper to taste, and let them cook for 3 to 4 minutes until softened but still with a firm bite. Add the peas and the scallions, stir, and cook for another couple minutes. Scrape onto a separate bowl and set aside.
  • Heat the remaining 2 tablespoons of oil in the same pan and raise heat to high. Once hot, add the rice, cook it in the oil for a minute or two as you stir. Whisk the soy sauce mixture and pour it over the rice. Add the vegetables, the chicken, the shrimp and the omelet pieces, and toss to combine. Let it all cook together for a minute or two and serve. Garnish with the reserved scallion slices.

Notes

Arroz frito mexicano con pollo y camarón


My Favorite Green Rice

My Favorite Green Rice
Print Recipe
3.8 from 5 votes

My Favorite Green Rice

Flavored with poblano chile, cilantro, and onion, the arroz verde will change any notion you may have that rice is aboring side dish.
Cook Time25 mins
Course: Side Dish
Cuisine: Mexican
Keyword: arroz verde, poblanos, rice
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups Mahatma® Rice white rice or jasmine white rice
  • 2 poblano chiles seeded and cut into chunks
  • 1/2 cup water plus 2 tablespoons more if needed
  • 2/3 cup cilantro leaves
  • 2 garlic cloves
  • 1 1/2 teaspoons kosher or sea salt
  • 2 1/2-3 cups homemade chicken broth or store bought
  • 3 tablespoons vegetable oil
  • 1/3 cup coarsely chopped white onion
  • 1 tablespoon freshly squeezed lime juice or more to taste
  • 1/2 cup crumbled queso fresco Cotija, farmer cheese, or mild feta (optional)

Instructions

  • Soak the rice in a bowl of hot water to cover for about 5 minutes. Drain in a sieve and rinse under cold water until the water runs clear; drain well.
  • In a blender or food processor, puree the chiles with the 1/2 cup water, cilantro, garlic, and salt until smooth. Pass the puree through a fine sieve into a large liquid measuring cup; note the amount and set aside. Pour enough of the chicken broth into another liquid measuring cup to make 4 cups liquid total—you want to keep the two liquids separate, since you will add the puree first.
  • Heat the oil in a medium saucepan over medium-high heat until hot but not smoking. Add the rice and cook, stirring often, until the color changes to a milky white, 3 to 4 minutes. Add the onion and sauté until slightly softened, 1 to 2 minutes.
  • Pour in the poblano puree and cook until it darkens, thickens, and has mostly been absorbed by the rice, 2 to 3 minutes. Stir in the chicken broth and lime juice, bring to a rolling boil, cover, and reduce the heat to the lowest possible setting. Cook until most of the liquid has been absorbed but there is still some moisture in the pan, about 15 minutes. The rice should be cooked and tender; if it is not but all the liquid has been absorbed, add 2 tablespoons water, cover again, and cook for a couple more minutes. Let the rice rest, covered, for at least 5 minutes.
  • Fluff the rice with a fork and serve with the crumbled cheese on top, if using.

Notes

Arroz Verde

Divorced Eggs

Divorced Eggs
Print Recipe
4 from 4 votes

Huevos Divorciados

A classic Mexican way of eating eggs, served sunny side up with salsa roja over one egg and salsa verde over the other egg.
Cook Time15 mins
Course: Breakfast
Cuisine: Mexican
Keyword: Eggs, Salsa
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • Vegetable oil
  • 8 corn tortillas store-bought or homemade
  • 8 large eggs at room temperature
  • Kosher or coarse sea salt
  • 2 cups salsa verde homemade or store-bought, heated
  • 2 cups salsa ranchera or salsa roja, homemade or store-bought, heated
  • 2 cups refried beans homemade or store-bought, heated
  • 1/4 cup crumbled queso fresco or Cotija, farmer cheese, or mild feta

Instructions

  • Heat ¼ inch of oil in a medium skillet over medium-high heat until hot but not smoking. The oil is ready if when you dip the edge of a tortilla into it, it bubbles happily around the edges without going wild. Using tongs, dip the tortillas one at a time in the oil for 10 to 15 seconds per side. The tortillas will first appear to soften and then begin to crisp. Drain on paper towels and cover with aluminum foil or an inverted plate to keep warm. (Alternatively, you can lightly toast the tortillas on a well-heated comal or in a skillet over medium heat for 30 seconds per side.)
  • Pour off all but 2 tablespoons of the oil you used for the tortillas if you fried them. If you toasted the tortillas, add 2 tablespoons oil. Heat the oil over medium heat. Crack 2 eggs into the pan, sprinkle with salt to taste, and cook to your preferred doneness. Keep warm while you repeat with the remaining eggs.
  • To serve, place 2 of the warmed tortillas on four plates and top with 2 eggs. Ladle a generous amount of green sauce over one of the eggs on each plate and red sauce over the other. Serve with the refried beans on the side and a sprinkling of the cheese.

Notes

Divorced Eggs

Three-Cheese Chicken Enchiladas

Three-Cheese Chicken Enchiladas
Print Recipe
5 from 6 votes

Three-Cheese Chicken Enchiladas

These enchiladas are typical of northern Mexico and use the region’s go-to red salsa, as well as three cheeses and crema.
Cook Time20 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: cheese, chicken, enchiladas
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 16 corn tortillas homemade or store-bought
  • Double recipe Colorado Chile Salsa
  • 4 cups shredded cooked chicken or rotisserie chicken
  • 1 cup Mexican crema or sour cream
  • 2 cups grated Oaxaca cheese or mozzarella (8 ounces)
  • 2 cups grated asadero or Muenster, or Monterey Jack cheese (8 ounces)
  • 1 cup crumbled Cotija cheese or grated Pecorino Romano or Parmigiano-Reggiano (4 ounces) 
  • 1 ripe avocado halved, pitted, and sliced, for garnish (optional)

Instructions

  • Preheat the oven to 400℉, with a rack in the middle. Heat a comal or large skillet over medium-low heat for at least 5 minutes.
  • One or two at a time, heat the tortillas on the comal or skillet, without overlapping, for about a minute per side, until malleable and warm. Cover or wrap in a kitchen towel to keep warm.
  • Pour about 1 cup of the salsa into a 9-x-13-inch baking dish and spread it evenly over the bottom. One by one, place each tortilla on a cutting board and sprinkle about 1/4 cup of the chicken evenly down the middle. Roll up into a chubby soft taco and place seam down in the baking dish. Pour the remaining salsa over the enchiladas and top with the cream. Cover with the grated cheeses and sprinkle the Cotija, Romano, or Parmesan over the top.
  • Bake for 15 to 20 minutes, or until the cheese has completely melted and begun to lightly brown around the edges. Serve hot.

Notes

Enchiladas de Pollo con Tres Quesos

Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

Print Recipe
4.67 from 6 votes

Asparagus Mushroom & Goat Cheese Enchiladas with Pine Nut Mole Sauce

The tortillas are dipped into the luscious mole and wrapped around the filling of seared mushrooms and crisp-tender asparagus seasoned with orange zest and thyme, and goat cheese, which melts when the enchiladas are topped with the hot mole sauce. When you have vegetarians coming over for dinner, this dish is a must.
Cook Time30 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: enchiladas, Vegetarian
Servings: 6 servings
Author: Pati Jinich

Ingredients

For the Pine Nut Mole:

  • 1/4 cup olive oil
  • 1/4 cup chopped white onion
  • 1 cup raw pine nuts
  • 1 garlic clove chopped
  • 1 pound ripe tomatoes coarsely chopped
  • 2 ancho chiles stemmed, seeded, and coarsely chopped or broken into pieces
  • 1/2 cup freshly squeezed orange juice
  • 4 cups vegetable or chicken broth homemade or store-bought
  • 1/2 teaspoon kosher or sea salt or to taste
  • 1/4 teaspoon packed brown sugar or to taste

For the Filling:

  • 1 tablespoon olive oil
  • 1 pound white button or baby bella (cremini) mushrooms cleaned and diced
  • 1 tablespoon unsalted butter
  • 1 pound asparagus tough ends removed, peeled from just below the tips tothe bottom, and cut into 1-inch pieces
  • 2 teaspoons chopped fresh thyme or 1/2 teaspoon dried
  • 1 tablespoon grated orange zest
  • 1/2 teaspoon kosher or sea salt
  • Freshly ground black pepper

To assemble:

  • 12 corn tortillas
  • 6 ounces goat cheese cut into chunks (about 3/4 cup)
  • 2 tablespoons chopped chives for garnish
  • 2 tablespoons pine nuts toasted, for garnish

Instructions

To make the mole:

  • Heat 2 tablespoons of the oil in a large casserole or heavy pot over medium heat. Add the onion and cook for 3 to 4 minutes, until completely softened.Stir in the pine nuts and garlic and cook for 2 to 3 minutes, until the garlic becomes fragrant and changes color and the pine nuts are light brown and smell toasty. Raise the heat to medium- high, add another tablespoon of olive oil and the tomatoes, and cook, stirring occasionally, until the tomatoes soften and break down, 7 to 8 minutes. Add the ancho chiles, orange juice, broth, salt, and brown sugar and bring to a simmer.Simmer, stirring occasionally, until the chiles have rehydrated and plumped up and the sauce has thickened, about 8 minutes more.
  • Transfer the contents of the pot to a blender and let cool for a few minutes, then puree, in batches if necessary, until completely smooth.
  • Rinse out and dry the pot, add the remaining 1 tablespoon oil, and heat over medium heat. Add the pine nut mole, cover partially, and simmer for 5 to 6 minutes, stirring occasionally, until the sauce has darkened and thickened a bit more. Cover and set aside.

To make the filling:

  • Heat the oil in a large skillet or casserole over medium-high heat. Add the mushrooms and let them sear and brown, without stirring, for 3 to 4 minutes. Push the mushrooms to the sides of the pan and add the butter to the middle. When the butter begins to foam, add the asparagus, thyme, orange zest, salt, and pepper to taste, stir together with the mushrooms, and cook, stirring occasionally, until the asparagus is crisp-tender, 3 to 4 minutes. Remove from the heat.

To assemble:

  • Heat and lightly toast the tortillas on a hot comal or skillet.
  • Dip a tortilla in the mole, place it on a plate, and top with 2 to 3 tablespoons of the mushroom and asparagus mixture and a tablespoon of crumbled goat cheese. Roll up into a chubby enchilada and place seam side down on a serving platter. Continue with the remaining tortillas and filling.
  • Reheat the sauce if necessary. Spoon a generous amount of sauce on top of the enchiladas (use it all if you wish), garnish with the chives and toasted pine nuts, and serve.

Notes

Enchiladas de Espárragos, Cahmiñones y Queso de Cabra con Mole de Piñón

Chile Rubbed Pork Chop

Chile Rubbed Pork Chop
Print Recipe
4 from 6 votes

Chile Rubbed Pork Chop

Chile Rubbed Pork Chop recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Prep Time5 mins
Cook Time15 mins
Course: Main Dish
Cuisine: Mexican
Keyword: ancho chiles, cerdo, grill recipes, Mexico, pati’s mexican table, pork, pork chop, Sonora, Sonoran
Servings: 4 pork chops
Author: Pati Jinich

Ingredients

  • 4 1-inch thick bone-in pork chops
  • 1 tablespoon ancho chile powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt or more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • Pickled Grape Salad to serve

Instructions

  • Place pork chops on a baking sheet or cutting board. Stir ancho chile powder, oregano, salt and pepper in a small bowl. Rub the pork chops with the spice mixture. Set aside.
  • Preheat the grill to medium high, or heat a grill pan over medium-high heat.
  • Brush the grill or grill pan with 1 tablespoon of vegetable oil. Add pork chops, cook for 7 to 8 minutes, then flip and cook on the other side for another 6 to 7 minutes. The meat should be at 145°F to 150°F if checked with a meat thermometer.
  • Transfer the pork chops to a plate to rest for about 5 minutes. Slice and serve with the Pickled Grape Salad.

Notes

Chuleta de Cerdo con Chile

Sonora Cheese Soup

Sonora Cheese Soup
Print Recipe
4.8 from 5 votes

Sonora Cheese Soup

Sonora Cheese Soup recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Prep Time20 mins
Cook Time20 mins
Course: Soup
Cuisine: Mexican
Keyword: anaheim chiles, caldo, cheese, chicken broth, Mexico, pati’s mexican table, pay de queso, poblanos, queso, queso fresco, Sonora, Sonoran, sopa, soup
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 3 tablespoons canola or safflower oil
  • 1 to 1 1/4 pounds potatoes about 4 medium, peeled and diced (about 3 cups)
  • 1 1/2 cups chopped white onion
  • 1 ripe medium-sized tomato cored and diced without discarding seeds and juices
  • 4 fresh Anaheim or poblano chiles about 1 pound, charred or roasted, sweated, peeled, seeded and cut into strips
  • 3/4 teaspoon kosher or sea salt or to taste
  • 4 cups homemade chicken broth
  • 2 cups milk
  • 1/2 pound queso regional fresco de Sonora or queso fresco

Instructions

  • Heat the oil over medium heat in a large, heavy soup pot. When hot, add the potatoes and onions and cook, stirring often, until the onions are soft and translucent, about 4 to 5 minutes. Add the tomato, prepared Anaheim or poblano chiles, and salt, and cook until the ingredients are softened, 4 to 5 minutes more.
  • Add the chicken broth, bring to a simmer and cook for 10 minutes, or until the potatoes are completely tender and the broth has thickened a bit. Taste and adjust salt. Reduce the heat to medium-low, slowly add the milk and bring back to a gentle simmer. Gradually crumble the cheese into the simmering soup and stir until cheese is completely melted – or serve in bowls with cubes of the cheese in the bowls adding the soup on top. Taste again for salt and serve hot.

Notes

Caldo de Queso

Salsa Bandera with Jicama and Pineapple

Salsa Bandera with Jicama and Pineapple
Print Recipe
5 from 6 votes

Salsa Bandera with Jicama and Pineapple

Salsa Bandera with Jicama and Pineapple recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time15 mins
Cook Time0 mins
Course: Salsa
Cuisine: Mexican
Keyword: jalapeno, Jicama, Mexico, pati’s mexican table, Pico de Gallo, Piña, pineapple, Salsa, Sonora, Sonoran
Servings: 3 1/2 cups approximately
Author: Pati Jinich

Ingredients

  • 1/2 pound ripe tomatoes cored, seeded and finely diced
  • 1/2 cup finely chopped white onion
  • 1 cup finely diced fresh pineapple
  • 1 cup finely diced jicama
  • 1 to 2 jalapeño or serrano chiles finely chopped, or to taste
  • 1/2 cup coarsely chopped cilantro leaves and upper part of stems
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon kosher or sea salt or to taste
  • 1 tablespoon olive oil

Instructions

  • In a medium bowl, combine all the ingredients and toss well. Let sit for at least 5 minutes before serving. The salsa will keep for 2 days in the refrigerator.

Notes

Pico de Gallo con Jícama y Piña

Apple Chiltepin Salsita

Apple Chiltepin Salsita
Print Recipe
4.6 from 5 votes

Apple Chiltepin Salsita

Apple Chiltepin Salsita recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time5 mins
Cook Time15 mins
Course: Salsa
Cuisine: Mexican
Keyword: apple, chiltepín chiles, cinnamon, manzana, Mexico, pati’s mexican table, Salsa, Sonora, Sonoran, Tomato
Servings: 1 1/2 cups approximately
Author: Pati Jinich

Ingredients

  • 3/4 pound ripe roma tomatoes
  • 3 peeled garlic cloves
  • 1 granny smith apple peeled, cored and diced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon ground cinnamon or canela
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground allspice
  • 2 tablespoons apple cider vinegar
  • 3/4 teaspoon kosher or sea salt or to taste
  • 1 teaspoon dried chiltepin chiles or to taste
  • 1 tablespoon vegetable oil

Instructions

  • Place the whole tomatoes and peeled garlic cloves in a medium saucepan. Cover with water and bring to a rolling boil over high heat. Reduce heat to medium and simmer for 10 minutes, or until the tomatoes are completely cooked and mushy, and their skins are starting to peel off. Transfer to a blender along with the garlic, and 1/2 cup of the cooking liquid. Add the apple, oregano, cinnamon, black pepper, allspice, cider vinegar, salt and chiltepin chiles, and puree until completely smooth.
  • Dry the saucepan and set over medium heat. Add the oil and when it is hot and starts to ripple, add the puree. The mixture will jump and splutter initially so use the lid of the saucepan to shield yourself, holding it slightly above the pan. Cook for 3 to 4 minutes, until the sauce has thickened and the flavors have ripened and melded together. Scrape into a bowl and serve, or allow to cool, cover and refrigerate. It will keep in the refrigerator for at least 5 days.

Notes

Salsita de Manzana con Chiltepin

Fiesta Refried Beans

fiesta refried beans
Print Recipe
4.6 from 5 votes

Fiesta Refried Beans

Fiesta Refried Beans recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Prep Time5 mins
Cook Time25 mins
Course: Side Dish
Cuisine: Mexican
Keyword: beans, Chipotle, Chorizo, fiesta, Mexico, pati’s mexican table, refried beans, Sonora, Sonoran
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 3 to 4 dried chiles colorados a.k.a. New Mexico chiles, California chiles, dried anaheim chiles, stemmed and seeded
  • 1 recipe Frijoles de Olla made with pintos
  • 3 chipotle chiles in adobo sauce
  • 3 tablespoons lard or vegetable oil
  • 1 1/2 cups (6 ounces) shredded Chihuahua, asadero or Monterey Jack cheese or melty cheese of your choice
  • 1/2 pound Mexican chorizo or longaniza peeled, coarsely chopped (optional)

Instructions

  • Place the dried chiles colorados in a small saucepan, cover with water, and bring to a simmer over medium-high heat. Reduce heat and simmer until softened and plumped, about 10 to 12 minutes.
  • In batches, puree the cooked beans and 2 cups of their cooking liquid, the rehydrated chiles and the chipotle chiles in adobo.
  • Heat the lard or oil in a large casserole or sauté pan set over medium heat. Once hot, add the bean puree, cook for about 15 minutes, stirring and scraping the bottom of the pan as it thickens. Stir in the cheese and continue to cook, stirring and scraping the bottom of the pan, until the beans have thickened into a soft puree and the cheese is completely incorporated and melted.
  • If adding chorizo, in a small pan set over medium-high heat, cook the chorizo or longaniza until brown and crisp, about 5 to 6 minutes. Top the beans with the chorizo or mix it in.
  • Taste and adjust seasoning. Serve hot.

Notes

Frijoles de Fiesta

Flaky Round Empanadas with Piloncillo

flaky round empanadas with piloncillo
Print Recipe
3.8 from 5 votes

Flaky Round Empanadas with Piloncillo

Flaky Round Empanadas with Piloncillo recipe from Pati's Mexican Table Season 9, Episode 5 "Flour Power"
Prep Time15 mins
Cook Time20 mins
Resting Time2 hrs 30 mins
Course: Dessert
Cuisine: Mexican
Keyword: cookies, coyotas, Empanadas, Mexico, pati’s mexican table, piloncillo, Sonora, Sonoran
Servings: 12 coyotas
Author: Pati Jinich

Ingredients

For the starter:

  • 1/2 cup lukewarm water
  • 1 tablespoon grated piloncillo or dark brown sugar
  • 1 scant tablespoon active dry yeast 1/4 ounce, or 1 package
  • 1/2 cup all purpose flour

For the dough:

  • 1/4 cup water
  • 3 cups all purpose flour
  • 1/2 teaspoon kosher or sea salt
  • 1 cup unsalted butter at room temperature and cut into 1/2-inch pieces (may use half vegetable shortening and half butter, or may use all vegetable shortening)

For the filling:

  • 1/2 pound grated piloncillo or dark brown sugar about 1 3/4 cups
  • 2 tablespoons all purpose flour

Instructions

To prepare the starter:

  • Combine the lukewarm water, 1 tablespoon piloncillo or dark brown sugar, and the yeast in the bowl of a stand mixer and whisk together until the yeast has dissolved. Whisk in the 1/2 cup flour and combine well. Cover and place in a warm, draft-free spot until foamy and bubbling, about 1/2 hour.

To make the dough:

  • Add the 1/4 cup water, the 3 cups flour, salt, and butter to the starter and place the bowl on the stand mixer fitted with the dough hook. Turn on low speed and as soon as the ingredients are blended together turn the speed to medium. Beat for 5 to 6 minutes, until the dough gathers around the dough hook, slaps against the bowl and is very smooth.
  • Remove the dough and shape into a ball. Butter one or two baking sheets. Divide the dough into three equal pieces, then divide each of these pieces into 8 equal pieces (24 in all). Roll each of the small pieces into a ball and place on the buttered baking sheet or sheets. Cover with a clean kitchen towel and place in a warm, draft free area of your kitchen for at least an hour and up to 2 hours.
  • Arrange your oven racks in the lower and upper thirds, and preheat to 375°F. Cover two baking sheets with parchment.
  • Using a rolling pin, roll out each ball into a 5-inch tortilla-like round, about 1/8-inch thick. If you want perfect rounds you can trim your rolled out rounds with a 4 1/2- to 5-inch cookie cutter.

To make the filling:

  • In a bowl, combine the grated piloncillo or dark brown sugar with the 2 tablespoons flour and mix well.
  • Spoon 2 tablespoons filling onto the center of twelve of the dough rounds. Cover with the other 12 rounds and press together well to seal. Go around the edges with a fork and press to seal and also to decorate. Make a small hole in the center of each coyote with the tip of a small knife, or gently cut an approximately 1/2-inch line through the top dough, taking care not to cut through to the bottom round. Place six coyotas on each parchment covered baking sheet.
  • Bake in the oven for 20 to 22 minutes, switching the sheet trays front to back and upper to lower halfway through, until golden brown and filling is bubbling and bursting out of the hole or cut line on top.
  • Remove from the oven and let cool.
  • Once completely cooled, keep covered.

Notes

Coyotas

Sonora Style Macaroni Salad

Sonora style macaroni salad
Print Recipe
4.8 from 5 votes

Sonora Style Macaroni Salad

Sonora Style Macaroni Salad Recipe from Pati's Mexican Table Season 9, Episode 4 Carne Asada con la Familia
Prep Time10 mins
Cook Time15 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: ham, macaroni, Mexico, noodles, pasta, pati’s mexican table, salad, Sonora, Sonoran, sopa
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound uncooked macaroni noodles
  • 1 cup fresh peas
  • 1 8-ounce jar roasted red peppers drained
  • 3/4 cup mayonnaise
  • 1/4 cup Mexican crema
  • 2 tablespoons sauce from sweet chipotles in adobo
  • 2 tablespoons yellow mustard
  • 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 ounces thick cut ham
  • 2-3 ears fresh corn husked
  • 1/2 red onion diced
  • 2 ribs celery diced
  • 1/2 cup muenster cheese or your favorite cheese, diced
  • 2 scallions thinly sliced

Instructions

  • Bring salted water to a boil over high heat in a large pot. Add macaroni noodles and cook according to package instructions, adding in the peas in the last minute of cooking. Drain the macaroni and peas into a colander and rinse with cold water until cooled.
  • Add the roasted peppers, mayonnaise, crema, chipotle sauce, yellow mustard, salt and pepper to a blender. Blend until very smooth. Pour the mixture into a large bowl, set aside.
  • Heat a grill or grill pan to medium-high. Add the ham and corn to the grill and cook for 3-4 minutes, tossing and flipping occasionally, until the ham is browned on all sides and the corn starts to char. Remove the ham and corn from the grill. Chop the ham into 1/2-inch cubes and cut the corn from the cob. Transfer the corn and ham into the mayonnaise mixture. Add in the cooked macaroni and peas, along with the onion, celery, cheese and scallions. Toss everything together until coated. Serve immediately or cover and refrigerate until ready to serve.

Notes

Sopa Fría de Pasta

Picadillo

picadillo recipe
Print Recipe
3.8 from 5 votes

Picadillo

Picadillo recipe from Pati's Mexican Table Season 9, Episode 901 "Tucson: Gateway to Sonora"
Prep Time20 mins
Cook Time20 mins
Course: Basic Recipe, Filling
Cuisine: Mexican
Keyword: almonds, capers, carne, cerdo, filling, ground pork, olives, Picadillo, pork, raisins, spiced
Servings: 4 cup approximately
Author: Pati Jinich

Ingredients

  • 2 tablespoons vegetable oil
  • 1 cup white onion finely chopped (usually 1/2 onion)
  • 3 garlic cloves peeled and finely chopped or pressed
  • 1 pound pork loin or tenderloin finely chopped or ground
  • 3/4 teaspoon kosher or sea salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 5 whole cloves stem removed and top ground
  • 1 pound ripe tomatoes diced (can substitute a 15-ounce canned crushed or diced)
  • 1/4 cup slivered almonds
  • 1/4 cup diced manzanilla olives stuffed with pimentos
  • 1/4 cup diced pickled jalapeños
  • 3 tablespoons capers chopped
  • 3 tablespoons raisins

Instructions

  • Heat the oil in a large sauté pan or skillet over medium high heat. Once hot add the onion and cook until soft and translucent, about 3 to 4 minutes. Add the garlic and cook for another minute, until softened. Add the meat, salt, pepper, allspice, cinnamon and cloves, and cook for about 6 to 8 minutes, stirring often, until the meat browns a little and its juices begin to evaporate.
  • Add the tomatoes and cook for another 8 to 10 minutes, until they release their juices and soften. Stir in the almonds, olives, pickled jalapeños, capers and raisins, mix well and cook for another 10 or 12 minutes, stirring often, until all the ingredients and flavors are nicely blended. The mixture should be moist but not wet.

Chubby Flour Tortillas

Campechano Tacos with Street Style Salsa
Print Recipe
3.17 from 6 votes

Chubby Flour Tortillas

Chubby Flour Tortillas recipe from Pati's Mexican Table Season 9, Episode 901 "Tucson: Gateway to Sonora"
Prep Time20 mins
Cook Time20 mins
Course: Basic Recipe
Cuisine: Mexican
Keyword: basic recipe, chubby, corn tortillas, flour tortillas, gorditas, harina, Sonora, Sonoran, tortilla, tortillas
Servings: 16 tortillas
Author: Pati Jinich

Ingredients

  • 1 pound all purpose flour about 3 2/3 cups, plus 1/4 cup for finishing the tortillas
  • 1 1/2 teaspoons kosher or sea salt
  • 1 cup vegetable shortening plus 2 tablespoons for rolling the pieces of dough
  • 1 12-ounce can evaporated milk

Instructions

  • Combine 1 pound of all purpose flour and the salt in a large bowl, or in the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup plus 2 tablespoons of the vegetable shortening by spoonfuls or chunks. Start mixing with your fingertips, or with the mixer on low speed, until the fat has been broken into very small pieces and evenly distributed through the flour.
  • In 4 to 5 additions, add the evaporated milk, each time folding it through the flour in a circular motion scraping from the bottom and folding the dough from the center out to the edges of the bowl, or beating continually on low speed in the mixer. If using a mixer, turn the speed to medium and beat for 7 to 8 minutes, until the dough is elastic and no longer sticky. If kneading by hand, at first it will be very sticky and lumpy, but as you continue to knead, it will become more elastic and less wet, with fewer and fewer lumps. After 8 to 10 minutes the dough should be completely smooth and springy to the touch, though it will still be a bit sticky. Gather it into a ball, place back in the bowl and cover the bowl with a clean kitchen towel. Let it rest for 20 to 30 minutes.
  • Divide the dough in half. Grab one piece and squeeze out 1 1/2-inch balls of dough between your thumb and index fingers, as if you were making biscuits. Repeat with the other half of the dough. Alternatively, divide the dough in half, then in half again, and repeat until you have 16 pieces. Set them on the counter as you move along.
  • Sprinkle 1/4 cup flour on the countertop and grease the palms of your hands with one of the remaining tablespoons of vegetable shortening. Roll the balls in your hands to grease them, then roll them generously in the flour and place back in the bowl or on a sheet pan. Repeat with the remaining dough and shortening. Cover the balls with a kitchen towel and set aside to rest for 20 to 30 minutes.
  • Preheat your comal, griddle or nonstick skillet over medium-low heat for at least 5 minutes.
  • Lightly flour your work surface and your rolling pin and one at a time, roll out each ball into a 1/8-inch thick tortilla. Rotate the tortilla on your work surface about 5 or 6 times as you roll it out. Do not worry if you don’t get perfect circles. As soon as you are done rolling out a tortilla, throw it on the comal and cook for about a minute, until you begin to see bubbles forming on top. Check to see if the bottom has become a little freckled and if so, flip the tortilla and cook on the other side until it puffs way up and the side that is now on the bottom begins to freckle. Remove and place in a clean kitchen towel. Continue to roll out and cook the tortillas one by one, placing them in the towel as you move along. Serve warm.

Notes

Tortillas de Harina Gorditas

Colorado Chile Salsa

colorado chile salsa recipe
Print Recipe
4.67 from 6 votes

Colorado Chile Salsa

Colorado Chile Salsa recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Prep Time5 mins
Cook Time20 mins
Course: Basic Recipe, Salsa, Sauce
Cuisine: Mexican
Keyword: basic recipe, chile colorado, guajillo chiles, red sauce, Salsa, salsa roja, sauce, Tomatoes
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound ripe tomatoes
  • 2 colorado or guajillo chiles stemmed and seeded
  • 2 garlic cloves peeled
  • 1 1-inch thick slice of a large white onion about 2 ounces, peeled of outer skin
  • 1 teaspoon kosher or sea salt or to taste
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons vegetable oil

Instructions

  • Combine the tomatoes, chiles and garlic in a medium saucepan, cover with water and bring to a boil over medium-high heat. Reduce heat to medium and simmer for 10 to 15 minutes, until tomatoes are completely cooked and mushy and the chiles are plumped and rehydrated.
  • Transfer the tomatoes, chiles and garlic to a blender, add the onion, salt and pepper, and purée until completely smooth.
  • Heat the oil in a medium saucepan over medium heat. Once hot, pour in the tomato sauce, cover partially and simmer for 5 to 6 minutes, stirring occasionally, until the flavors and color have deepened and the sauce has thickened slightly. Serve hot, warm, room temperature or chilled. The salsa will keep for 5 days in the refrigerator.

Notes

Salsa de Chile Colorado

Sinaloa Style Chilorio

Sinaloa Style Chilorio
Print Recipe
4.13 from 8 votes

Sinaloa Style Chilorio

Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 mins
Cook Time2 hrs 20 mins
Total Time2 hrs 35 mins
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, guajillo chiles, pati’s mexican table, pork, Tomatoes
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 4 pounds boneless pork shoulder or butt fat on, cut into 1-inch pieces
  • 1 1/2 teaspoons kosher or sea salt divided
  • 5 cups water
  • 4 ounces (about 14 to 15) guajillo chiles stemmed and seeded
  • 2 bay leaves
  • 8 garlic cloves
  • 1 teaspoon dried oregano
  • 1/2 teaspoon coriander seeds
  • 1 teaspoon freshly ground back pepper
  • Pinch ground cumin
  • 1/4 cup white distilled vinegar
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles seeded and chopped
  • 4 ripe Roma tomatoes cored and chopped

Instructions

  • Preheat a large heavy casserole over medium-high heat. Once hot, add the pork pieces, sprinkle 1 teaspoon salt, and cook for 15 minutes, stirring as it starts to brown. Reduce heat to medium, pour in 5 cups of water, cover and cook for another hour and a half.
  • Meanwhile, place the guajillo chiles, bay leaves, and garlic in a medium pot, cover with water and bring to a boil. Simmer over medium heat for 10 to 12 minutes until the chiles are completely rehydrated and plumped up.
  • Place rehydrated guajillos, garlic, and bay leaves in the jar of a blender, along with 1 cup of the cooking liquid, and the oregano, coriander seeds, remaining 1/2 teaspoon salt, black pepper, cumin, and vinegar. Puree until completely smooth.
  • Pour the chile puree onto the meat, mix well, and continue to cook, partially covered, for another 10 to 15 minutes. Stir energetically, but occasionally. By the end, the meat should be so tender and luscious that it falls apart completely and will break into very thin and almost shredded pieces. Turn off the heat.
  • This is the prepared chilorio base. You can let it cool and scrape into a colander, set over a bowl or pot, to drain the fat. Reserve the fat for later use. You can refrigerate the chilorio and the fat until ready to use.
  • If you are ready to eat it, set a casserole over medium heat, add a tablespoon or two of the reserved fat from the chilorio. Once hot, add the onion, Anaheim chiles, and tomatoes, stir and cook for 8 to 9 minutes until softened. Add the chilorio, mix well, and continue to cook for 10 more minutes.
  • Serve with flour or corn tortillas or use for any other type of filling or dish (such as pasta, lasagna, tortas, sandwiches, burritos).

Notes

Chilorio Estilo Sinaloa, courtesy Victoria Eugenia Gonzalez of Mely Restaurante

Sopitas con Huevo y Chilorio

Chilorio Migas
Print Recipe
4.17 from 6 votes

Sopitas con Huevo y Chilorio

Sopitas con Huevo y Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: anaheim chiles, chilorio, corn tortillas, Eggs, lime, Migas, onion, pati’s mexican table, red onion, Salsa, Tomatoes
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the garnish:

  • 1 cup slivered red onion
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon white distilled vinegar
  • 1 tablespoon vegetable oil
  • Kosher or sea salt to taste

For the sopitas:

  • 2 tablespoons chilorio fat or vegetable oil
  • 12 corn tortillas store-bought or homemade, broken into small pieces
  • 1 cup finely chopped white onion
  • 1/2 pound (about 3) fresh Anaheim chiles, seeded and chopped
  • 4 ripe Roma tomatoes cored and diced
  • 1 cup Sinaloa Style Chilorio
  • 8 large eggs beaten
  • 1 ripe avocado halved, pitted, diced
  • Salsa of your choice optional

Instructions

To make the garnish:

  • Prepare the garnish at least a half hour before making the sopitas. In a bowl, combine the red onion with the lime juice, vinegar, oil, and salt. Mix and let it sit and macerate.

To make the sopitas:

  • In a large saute pan, add the chilorio fat and heat over medium-high heat. Once very hot, add the broken corn tortillas and let them heat, toast, and season, stirring occasionally, for about 4 to 5 minutes. Add the onion and Anaheim chiles, and cook for a couple minutes. Add the tomatoes and cook for 4 to 5 minutes, until completely softened.
  • Incorporate the prepared chilorio and cook for a couple more minutes. Pour in the beaten eggs and cook, stirring occasionally, until set as in messy scrambled eggs. Serve, topped with avocado, the red onion garnish, and, if you wish, a salsa of your choice.

Notes

Chilorio Migas

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad
Print Recipe
4.75 from 8 votes

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa's Countryside”
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: Mexican
Keyword: basil, jalapeno, lime, mango, pati’s mexican table, red onion, rice vinegar, tomatillos, Tomatoes, vinaigrette
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 2 tablespoons unseasoned rice vinegar
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 2 tablespoons vegetable oil
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup slivered red onion
  • 1 to 2 jalapeños halved and thinly sliced

For assembling the salad:

  • 2 large mangoes peeled and sliced (about 4 cups)
  • 1 large tomato cut into segment slices
  • 3 tomatillos husked, rinsed, cut into thin segment slices
  • 15 basil leaves thinly sliced

Instructions

To make the vinaigrette:

  • In a mixing bowl, whisk the rice vinegar, lime juice, olive oil, vegetable oil, salt and pepper. Add the red onion and jalapeños, mix, and let sit and macerate for at least 5 minutes.

To assemble the salad:

  • Assemble the mangoes, tomatoes, tomatillos, and basil on a platter. Dress with the vinaigrette and macerated onions and jalapeños. Serve.

Notes

Ensalada de Mango, Tomate, Tomate Verde, Albahaca y Jalapeño

Salsa Callejera

Street Style Salsa
Print Recipe
4.43 from 7 votes

Street Style Salsa

Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites"
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Sauce
Cuisine: Mexican
Keyword: chiles de arbol, cilantro, cumin, garlic, jalapeno, onion, Salsa, tomatillos, Tomatoes
Servings: 3 generous cups
Author: Pati Jinich

Ingredients

  • 2 chiles de árbol stemmed, or more to taste
  • 1 1/2 pound about 5 or 6 ripe Roma tomatoes
  • 1/2 pound about 4 tomatillos husked and rinsed
  • 1 to 2 jalapeños or to taste
  • 1 garlic clove
  • 2 tablespoons coarsely chopped white onion
  • 1/2 cup coarsely chopped cilantro leaves and upper stems
  • 1/8 teaspoon ground cumin
  • 3/4 teaspoon kosher or sea salt or more to taste
  • 1 tablespoon vegetable oil

Instructions

  • Preheat a comal or small saute pan over medium-low heat. Once hot, toast chiles de árbol for about a minute until toasted and fragrant. Remove from the heat.
  • Place the tomatoes, tomatillos, jalapeños, and garlic in a medium saucepan. Cover with water and set over medium-high heat, simmer for about 10 minutes until the tomatoes and tomatillos are cooked and mushy and the jalapeños have softened and changed their color.
  • Using a slotted spoon, transfer the tomatoes, tomatillos, jalapeños, and garlic to blender. Incorporate the chiles de árbol, onion, cilantro, cumin, and salt and puree until smooth.
  • Set a medium saucepan over medium heat, once hot add the oil. Once the oil is hot, pour in the salsa and be ready to partially cover with the lid as it will jump. Cook for 4 to 5 minutes, until thickened and seasoned and color has deepened.

Notes

Salsa Callejera

Milanesa Torta with Matador Guacamole and Melty Cheese

Milanesa Torta with Matador Guacamole and Melty Cheese
Print Recipe
4.6 from 5 votes

Milanesa Torta with Matador Guacamole and Melty Cheese

Milanesa Torta with Matador Guacamole and Melty Cheese recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: bolillo, chicken, chiltepín chiles, cotija cheese, fried, fried chicken, guacamole, mayonnaise, Oaxaca cheese, pati’s mexican table, Sandwich, telera, Torta
Servings: 4 tortas
Author: Pati Jinich

Ingredients

  • Vegetable oil for frying
  • 4 boneless skinless chicken breasts pounded to 1/4-inch thickness
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 1 cup all-purpose flour
  • 3 eggs
  • A splash of milk
  • 2 cups crushed butter crackers
  • 8 to 10 dried chiltepín chiles crushed (or substitute 3 to 4 chiles de árbol)
  • 1 cup mayonnaise
  • 2 cups grated Oaxaca cheese
  • 1/2 cup crumbled Cotija cheese
  • 4 bolillo or telera rolls split in half with insides scooped out
  • 2 cups baby arugula
  • 1 batch Matador Guacamole
  • 1/4 cup soy and lime mixture from the Matador Guacamole

Instructions

  • Preheat the oven to 450°F.
  • In a large skillet over medium heat, add 1/2-inch of vegetable oil and heat until very hot but not smoking, for at least 4 to 5 minutes.
  • Meanwhile, season the chicken breasts with salt and pepper. Make a breading station using three shallow dishes: place the flour in one, whisk the eggs with a splash of milk in another, and mix the cracker crumbs with salt, pepper and the crushed chiles in the third one. One by one, dredge the chicken breasts in the flour, then pass through the egg mixture, and then coat well with the cracker crumbs mixture, pressing it onto the chicken as you do. Place them on a baking sheet and continue with the remaining chicken.
  • Fry the chicken breasts in the heated oil one or two at a time, making sure the pan is not over crowded, for about 3 minutes per side until golden brown and cooked through. Transfer to a paper towel lined plate or rack and repeat with the remaining chicken breasts.
  • In another bowl, mix the mayonnaise with Oaxaca and Cotija cheeses.
  • To build the torta, place the split bread rolls on a baking sheet. Spread the cheese and mayonnaise mixture on the split sides of the rolls. Bake until the cheese is bubbling and melted, about 4 to 5 minutes.
  • Toss the arugula with 1/4 cup of the soy and lime mixture from the Matador Guacamole. Top the bottom half rolls, with the cheese already melted on them, with the chicken, Matador Guacamole, and the dressed arugula. Cover with the top half of the rolls.

Notes

Torta de Milanesa con Guacamole de Chiles Toreados y Chicharron de Queso

Shrimp, Bacon and Crispy Chickpea Tacos with Salsa de Guacamole

Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole
Print Recipe
4.5 from 6 votes

Shrimp, Bacon and Crispy Chickpea Tacos with Salsa de Guacamole

Shrimp, Bacon and Crispy Chickpea Tacos with Salsa de Guacamole recipe from Pati’s Mexican Table Season 8, Episode 4 "Los Mochis, Street Taco Favorites"
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Keyword: almonds, bacon, chickpeas, corn tortillas, guacamole, guajillo chiles, pati’s mexican table, Shrimp, tacos
Servings: 8 to 10 tacos approximately
Author: Pati Jinich

Ingredients

  • 12 ounces bacon about 8 thick slices, coarsely chopped
  • 1 cup cooked chickpeas rinsed, drained, patted dry
  • 3/4 teaspoons kosher or sea salt divided
  • 1 guajillo chile rinsed, stemmed, seeded, chopped
  • 2 tablespoons slivered almonds
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 1/2 pounds shrimp rinsed, shelled and cleaned
  • Freshly ground black pepper to taste
  • 2 garlic cloves chopped
  • Corn tortillas
  • Salsa de Guacamole

Instructions

  • In a large saute pan or casserole set over medium-high heat, fry the bacon for a couple minutes, until it starts rendering its fat. Add the chickpeas and 1/4 teaspoon of the salt and cook until lightly browned, about 6 to 7 minutes. Incorporate the guajillo chile and almonds, stir, cook for a minute, and scrape into a bowl.
  • Add the oil and butter to that same pan and once it melts and bubbles, add the shrimp and season with the remaining 1/2 teaspoon salt and pepper. Cook for about a minute and once the shrimp begin to brown, add the garlic and continue cooking for another minute. Turn off the heat. Incorporate the bacon and chickpea mix and taste for salt.
  • Heat the corn tortillas on a preheated comal or skillet set over medium-low heat. Tuck the shrimp mixture into the heated tortillas and top with Salsa de Guacamole.

Notes

Tacos de Camarón, Tocino y Garbanzos Crujientes con Guacamole

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita
Print Recipe
4.84 from 6 votes

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita

Sinaloa Steak and Eggs over Potato Hash with Roasted Salsita recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Breakfast
Cuisine: Mexican
Keyword: anaheim chiles, Chorizo, Eggs, onion, pati’s mexican table, potato hash, steak
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 5 tablespoons vegetable oil divided
  • 1 pound Mexican chorizo casings removed, chopped
  • 2 cups thinly sliced white onion
  • 3/4 pound about 4 Anaheim chiles roasted, sweated, peeled, and cut into small strips
  • 2 pounds sirloin steak fat trimmed and cut into bite-sized pieces
  • 3/4 teaspoon kosher or coarse sea salt or to taste
  • Freshly ground black pepper to taste
  • 6 eggs
  • Butter or oil for cooking eggs
  • Potato Hash Cake
  • Roasted Tomato and Jalapeño Salsita

Instructions

  • In a large casserole or saute pan set over medium-high heat, add 2 tablespoons of the oil. Once hot, cook the chorizo for 6 to 7 minutes, breaking it into smaller pieces with the help of a couple wooden spoons or spatulas, until crisped and browned. Transfer the cooked chorizo to a bowl, leaving the fat in the pan.
  • Put another tablespoon of oil in the same pan, add the onion and cook for 4 to 5 minutes until it wilts and starts to brown along the edges. Incorporate the roasted Anaheim chiles and cook for another minute. Scrape into the bowl with the chorizo.
  • Add the remaining 2 tablespoons of oil to the hot pan and raise the heat to high. Season the steak with salt and pepper. Once the oil is very hot, add the steak and cook for 2 to 3 minutes, turning, until browned all over. Incorporate the chorizo, chile, and onion mix, stir well, and turn off the heat.
  • Cook the eggs, sunny side up, until desired doneness. Serve with a piece of potato hash cake
  • To serve, place a piece of potato hash cake on each plate, spoon on a generous amount of the steak and chorizo mixture, and top with sunny side up eggs and roasted tomato and jalapeño salsita.

Notes

Carne y Huevos con Hash de Papa y Salsita Asada

French Fries with Chiltepín Salt and Cotija

French Fries with Chiltepín Salt and Cotija
Print Recipe
4.5 from 6 votes

French Fries with Chiltepín Salt and Cotija

French Fries with Chiltepín Salt and Cotija recipe from Pati’s Mexican Table Season 8, Episode 10 “Surfside Eats”
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Side Dish
Cuisine: American, Mexican
Keyword: chiltepín chiles, cotija cheese, fries, ketchup, lime, potatoes, tartar sauce
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • Vegetable or peanut oil for frying
  • 4 russet potatoes washed and scrubbed
  • 1 teaspoon dried chiltepín chiles
  • 1 tablespoon kosher or sea salt
  • Zest of 1 lime
  • Freshly ground black pepper
  • 1 cup grated Cotija cheese
  • Habanero Tartar Sauce or ketchup for serving

Instructions

  • Fill a large Dutch oven or casserole a little less than halfway with oil. Place over medium heat and bring to 325°F degrees — or test by dropping in a small piece of potato, if the oil bubbles all around it, it’s ready.
  • While the oil is heating up, fill a large bowl with ice water. Place a cooling rack on a baking sheet lined with paper towels. Cut the potatoes into 1/4-inch to 1/3-inch matchsticks. Add them to the ice water immediately after cutting, stirring occasionally to make sure the potatoes are not sticking to each other.
  • Remove about a quarter of the potatoes from the water. Pat dry with clean kitchen towels or paper towels. Once dry, carefully add them to the hot oil and fry for 2 to 3 minutes, stirring with tongs or a spider to make sure they aren’t sticking to each other. The fries should start to look creamy and matte in color. If they begin to brown, take them out. Transfer the fries to the baking sheet with the cooling rack and repeat the process with the remaining potatoes.
  • When all the potatoes have been fried and transferred to the baking sheet with the rack, raise the heat of the oil to 375°F to 400°F, or raise the heat under the casserole to medium-high.
  • While the oil is heating, crush the chiltepín chiles and mix with the salt, lime zest, a few cracks of black pepper, and the Cotija cheese. Set aside.
  • Once the oil is ready, add the fries back into the oil in 4 batches. Cook each batch for 3 to 4 minutes, or until the fries are golden brown. Transfer the fries back to the baking sheet with the rack.
  • If you are not going to eat immediately, keep warm in a 250°F oven. Just before serving, toss the finished fries in the cheese mixture until coated. Serve with habanero tartar sauce and/or ketchup.

Notes

Papas Fritas con Sal de Chiltepín y Queso Cotija

Chocolate Dipped Orejas

Orejas
Print Recipe
4.41 from 5 votes

Chocolate Dipped Orejas

Chocolate Dipped Orejas recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Prep Time25 mins
Cook Time15 mins
Total Time40 mins
Course: Dessert
Cuisine: Mexican
Keyword: canela, Chocolate, cinnamon, cookies, pati’s mexican table, puff pastry
Servings: 40 orejas approximately
Author: Pati Jinich

Ingredients

  • 1 1/2 cups granulated sugar
  • 1 teaspoon freshly ground canela or true cinnamon
  • 1 large pinch of kosher or sea salt
  • All-purpose flour for dusting the countertop and rolling pin
  • 1 recipe Easy Homemade Puff Pastry
  • 1/2 cup heavy cream
  • 4 ounces dark chocolate chopped, or chocolate chips
  • Rainbow sprinkles optional

Instructions

  • Place racks in the upper and lower thirds of the oven and preheat to 425°Line 4 baking sheets with parchment paper (or cook in batches).
  • Mix the sugar, cinnamon, and salt together in a bowl.
  • Sprinkle a light coating of flour on your countertop, then spread 1 cup of the cinnamon-sugar mixture on top, right where the puff pastry will go. Place the puff pastry in the center of the cinnamon-sugar mixture. Lightly flour your rolling pin and roll the puff pastry out into a large rectangle, about 12-by-26-inches with a 1/4-inch thickness, adding a bit of flour as needed while you roll. Sprinkle the top with the remaining cinnamon-sugar mixture.
  • Mark a line horizontally across the center of the puff pastry with a knife or ruler, without cutting all the way through. Roll the bottom of the puff pastry toward the center line, creating a layered spiral. Repeat with the top of the puff pastry, rolling in toward the center line, then press both rolls towards the center. The shape should resemble a pretzel.
  • Cut in half horizontally, across the two rolls, and wrap in plastic wrap. Place in the refrigerator for at least 30 minutes. Scrape any leftover cinnamon-sugar mixture onto a small plate.
  • Slice the chilled rolls into 1/2-inch slices. Dip both sides of slices in the remaining cinnamon-sugar mixture and place on a baking sheet, making sure to leave about an inch between the slices.
  • Bake for 10 to 12 minutes, then remove from the oven, flip the orejas, and return to the oven (swapping the baking sheet that was on top with the bottom). Bake for 10 to 12 minutes more, until both sides are golden brown. Transfer to a metal cooling rack and cool completely.
  • While the orejas are cooling, bring the heavy cream to a simmer in a small pot. Place the chocolate in a medium heatproof bowl and pour the hot cream over the chocolate. Let sit for 5 minutes, then stir until smooth. If using rainbow sprinkles, place them on a small plate.
  • Dip the tops of the orejas in the chocolate. If using rainbow sprinkles, lightly press the chocolate-dipped side into the sprinkles and return to the rack. Repeat with about half of the remaining cookies, leaving some plain, some chocolate dipped, and some dipped and with sprinkles.
  • Note: If you do not want to bake all of them at once, you may store the rolled oreja dough tightly wrapped in the refrigerator for a couple days, or freeze in a tight plastic bag for up to a month. Thaw in the refrigerator before baking.

Notes

Orejas con Chocolate

Easy Homemade Puff Pastry

Homemade Puff Pastry
Print Recipe
4 from 6 votes

Easy Homemade Puff Pastry

Easy Homemade Puff Pastry recipe from Pati’s Mexican Table Season 8, Episode 8 “El Chepe, Railway to the Past”
Prep Time20 mins
Total Time20 mins
Course: Dessert
Cuisine: Mexican
Keyword: orejas, pati’s mexican table, puff pastry
Servings: 1 1/2 pounds puff pastry
Author: Pati Jinich

Ingredients

  • 2 2/3 cups all-purpose flour plus more for rolling out dough
  • 1/4 teaspoon kosher or coarse sea salt
  • 3/4 pound (3 sticks) very cold butter diced
  • 3/4 cup very cold water

Instructions

  • Place the flour and salt into the bowl of a food processor. Add the chunks of butter and pulse a few times, until the butter is incorporated in bits about the size of peas.
  • Slowly pour in the cold water while pulsing a few times until a very crumbly dough is formed. Turn the dough out onto a clean, lightly floured counter and gently push it together with your hands – do not knead.

Rolling and folding the dough:

  • With a lightly floured rolling pin, roll out dough into a somewhat triangular shape. Use your hands to fold the two bottom tips of the triangle inward and the top down, like an envelope.
  • Turn the dough a quarter-turn clockwise and roll out again into a rectangle shape this time. Fold the two ends lengthwise into the middle to meet. Then fold the dough in half across.
  • Turn the dough another quarter-turn clockwise and repeat the two steps above one more time, turning the dough a quarter-turn clockwise each time.
  • Tightly wrap the puff pastry in plastic wrap and refrigerate until ready to use. Refrigerate for at least 45 minutes before using.

Notes

Pasta de Hojaldre Casera Fácil

Guava Pie

Guava Pie
Print Recipe
4.56 from 9 votes

Guava Pie

Guava Pie recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, cream cheese, Dulce de Leche, guava, Maria Cookies, pati’s mexican table, pecans, Pie, whipped cream
Servings: 2 pies
Author: Pati Jinich

Ingredients

For the crust:

  • 3 1/3 cups (about 10 ounce) crumbled Maria cookies
  • 1 1/2 sticks (12 tablespoons) unsalted butter

For the filling:

  • 1 envelope (about 7 grams or .25 ounce) unflavored gelatin
  • 2 tablespoons water
  • 1 pound (about 2 cups) cream cheese
  • 2 cups plus 2 tablespoons heavy whipping cream
  • 3 tablespoons granulated sugar

For the topping:

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 4 cups fresh guava cleaned and diced
  • 1/2 cup roughly chopped pecans
  • Cajeta or dulce de leche homemade or store-bought

Instructions

To make the crust:

  • Set rack in the middle of the oven and preheat to 350°F.
  • Place the crumbled cookies in a medium bowl. Melt the butter over low heat, pour over the crumbled cookies, and mix well. Split the mixture between two pie molds and press into the bottom and sides of the molds to form a crust. Bake for 18 minutes until set and golden, then remove from oven and let cool.

To make the filling:

  • In a small bowl, combine the gelatin with the water. Let it puff up and rehydrate, then mix until diluted. If the gelatin won’t dissolve completely, you may want to place over a water bath for a minute or two.
  • Fit a mixer with the whisk attachment and whip the cream cheese on medium speed for a couple minutes to soften. Incorporate the heavy whipping cream and sugar, continue beating until well mixed and it holds steady and hard peaks, as if you were making whipped cream, being careful not to over beat.
  • Reduce speed to low, add the rehydrated gelatin and mix just until it is all incorporated, puffed up and uniform.
  • Turn out into the cooled pie crusts and chill for at least an hour.

To make the topping:

  • Combine the sugar and water in a small saucepan and set over medium heat, once it comes to a simmer, cook for 3 minutes until the sugar dissolves, making a simple syrup. Remove from heat and let cool.
  • Place the guava in a bowl, pour the cooled simple syrup over it, and mix well. Strain the guava in a colander for a few minutes to drain off excess simple syrup.
  • Top the chilled pies with the guava, sprinkle pecans all around, and drizzle with cajeta.

Notes

Pay de Guayaba del Restaurante Panamá, courtesy Chef Luis Osuna & Chef Olivia Vidaurri

Grandma Hill’s Hoecakes

Grandma Hill's Hoecakes
Print Recipe
4.17 from 6 votes

Grandma Hill’s Hoecakes

Grandma Hill’s Hoecakes recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Antojos, Main Course
Cuisine: American
Keyword: buttermilk, cornmeal, onion, pati’s mexican table
Servings: 12 to 16 hoecakes
Author: Pati Jinich

Ingredients

  • 1 cup self-rising cornmeal
  • 1/2 teaspoon salt
  • 1/2 teaspoon granulated sugar
  • 1/2 cup buttermilk
  • 1/4 yellow onion diced
  • 3/4 cup water divided
  • 1/4 cup vegetable oil divided

Instructions

  • If you plan to serve these within 20 minutes of cooking, preheat your oven to 200°In a medium bowl, sift together the cornmeal, salt, and sugar. Put the buttermilk and the onion in a blender and puree till it’s a homogenous liquid. Pour that plus 1/2 cup of the water into the cornmeal mixture and whisk to combine.
  • You’re looking for something akin to slightly loose pancake batter — a batter that, when you drop it into the skillet, spreads on its own, bubbles up around the edges, splatters a little. If you need to add more water to accomplish this, add the remaining water increments.
  • Heat 1 tablespoon of the oil in a 10-inch cast-iron skillet over medium heat. Spoon 2 tablespoons of batter onto the edge of the pan to form 1 corn cake. If the batter sizzles a little, the pan’s ready. Continue to drop the batter around the perimeter of the pan, finishing off with one in the middle. Make sure you get as many of them in there as you can without letting them touch. Lower your heat slightly and cook on one side for about 3 minutes. When they’re brown on the cast-iron side and little bubbles are shooting up through the center of batter, flip and cook an additional 3 minutes. Transfer the browned hoecakes to a baking sheet and hold them in the oven till you’re ready to eat. Add another tablespoon of oil and continue with the next batch.
  • If you, like my grandma, want to make these ahead and serve them a few hours later, warm them in a 375°F oven for 12-15 minutes. Do not use a microwave. The results will disappoint.

Notes

Courtesy Vivian Howard

Shrimp Machaca and Potato Burritos

Shrimp Machaca and Potato Burritos
Print Recipe
4.67 from 6 votes

Shrimp Machaca and Potato Burritos

Shrimp Machaca and Potato Burritos recipe from Pati’s Mexican Table Season 8, Episode 2 “Altata, Hidden Gem by the Sea of Cortez”
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Keyword: burritos, Chipotle, flour tortillas, pati’s mexican table, potatoes, seafood, serrano chiles, Shrimp
Servings: 8 burritos
Author: Pati Jinich

Ingredients

  • 2 dried morita or chipotle chiles
  • 1 pound medium-sized shrimp shelled and rinsed
  • 3/4 pound red potatoes peeled and cut into small dice
  • 3 tablespoons peanut oil
  • 1/2 cup finely chopped white onion
  • 1 serrano chile stemmed and finely chopped
  • 2 garlic cloves finely chopped or pressed
  • 3 tablespoons sesame seeds
  • 1 1/2 pounds ripe Roma tomatoes finely chopped
  • 1/2 teaspoon kosher or sea salt or to taste
  • Flour tortillas
  • Serrano Salsa Cruda

Instructions

  • Place the morita or chipotle chiles in a bowl, cover with hot water and let soak for 10 minutes. Remove from the water, stem, seed and finely chop.
  • In a medium pot, bring heavily salted water to a simmer over medium-high heat. Add the shrimp and cook for 1 minute, just until cooked through. Remove with a spider or slotted spoon, set aside. When the shrimp have cooled down, working in batches, place in a plastic bag and mash with a meat pounder or a heavy flat-bottomed utensil (such as a small skillet or pan), until broken apart and mashed.
  • Add the potatoes to the same simmering water and cook for 5 to 6 minutes, until soft and cooked through. Drain and set aside.
  • Heat the peanut oil in a large skillet set over medium-high heat. Once hot, add the onion and cook for 3 to 4 minutes until softened and beginning to brown. Add the serrano and morita or chipotle chiles, stir and cook for a minute. Add the garlic and sesame seeds, stir, and cook for another minute until the garlic is fragrant and the sesame seeds have toasted and browned. Add the tomatoes and salt and cook until the tomatoes become super soft and pasty, about 5 minutes.
  • Incorporate the mashed shrimp and cooked potatoes, stir well, and mash as it all comes together for another minute. Taste for salt.
  • Heat the tortillas on a preheated comal or skillet. Add 2 to 3 tablespoons of the shrimp machaca and potato filling to each tortilla and roll into burritos. Once assembled, you can heat them on the comal or skillet for another minute if you want them a bit toasted or eat them soft just as they are assembled. Serve with Serrano Salsa Cruda.

Notes

Burritos de Machaca de Camarón con Papa

Cuatro Leches Cake with Plums and Apricots

Cuatro Leches Cake with Plums and Apricots
Print Recipe
4.43 from 7 votes

Cuatro Leches Cake with Plums and Apricots

Cuatro Leches Cake with Plums and Apricots, a type of tres leches cake with not one but four milks, recipe from Pati’s Mexican Table Season 8, Episode 3 "South by South of the Border with Vivian Howard"
Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Dessert
Cuisine: American, Mexican
Keyword: apricot, Cajeta, cake, evaporated milk, milk, pati’s mexican table, plums, Sweetened Condensed Milk, whipped cream
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 8 eggs separated
  • 1/2 cup vegetable oil
  • 1 1/4 cups whole milk divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour extra to flour pans
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup sugar
  • 1 can sweetened condensed milk
  • 1 can evaporated milk
  • 1 1/2 cups Cajeta or Dulce de Leche
  • 6 plums pitted and thinly sliced (about 2 cups)
  • 6 apricots pitted and thinly sliced (about 2 cups)
  • 2 cups heavy whipping cream
  • 1/4 cup confectioners sugar
  • Unsalted butter to butter pans

Instructions

  • Set oven rack in the middle of the oven and preheat to 350°Butter and flour two 9×13” baking pans.
  • In a large bowl, whisk the egg yolks until creamy, thickened and intensely yellow. Incorporate the oil, 1/4 cup of the milk, and vanilla and continue beating until well mixed. In another bowl, combine the flour, baking powder, baking soda, and salt.
  • In another large bowl, with a hand mixer or a whisk, beat the egg whites until they hold soft peaks, add the sugar and continue beating until they hold stiff peaks. Taking turns, with a rubber spatula, gently fold the flour mixture and the beaten egg whites into the yolk mixture until well incorporated. Scrape the mixture onto the two prepared pans.
  • Bake for 22 to 24 minutes until a toothpick comes out moist but not wet. Remove the cakes from the oven and let cool.
  • Meanwhile, make the milk mixture in a bowl by combining the sweetened condensed milk, evaporated milk, and the remaining 1 cup whole milk. Mix well with a whisk.
  • Once cakes cool to room temperature, poke holes in both cakes with a toothpick or fork. Pour half the milk mixture onto one of the cakes. Let the milks seep in for at least 10 minutes.
  • Drizzle the cajeta or dulce de leche all over the wet cake and place on all the sliced plums and apricots. Top with the second cake. Pour the rest of the milk mixture on top and let it soak up the sauce. Cover with plastic wrap and place in the fridge until ready to eat.
  • When ready to eat, whip the heavy cream with the confectioners’ sugar until stiff peaks form. Spread the whipped cream over the cake and serve.

Notes

Pastel de Cuatro Leches con Ciruelas y Chabacanos

Enchiladas de Suelo

Enchiladas de Suelo or Enchiladas from the Floor
Print Recipe
4 from 7 votes

Enchiladas from the Floor

Enchiladas de Suelo recipe from Pati's Mexican Table Season 8, Episode 801 "A Local's Tour of Culiacán"
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: ancho chiles, Avocado, cheese, Chorizo, corn tortillas, enchiladas, queso, Sinaloa, Tomatoes, Zucchini
Servings: 12 open enchiladas, serves 6 as a main dish
Author: Pati Jinich

Ingredients

  • 3 tablespoons distilled white vinegar divided
  • 2 tablespoons vegetable oil plus more for frying
  • 2 teaspoons kosher or sea salt divided, plus more for boiling water
  • Freshly ground black pepper
  • 1 cup slivered red onion
  • 5 ancho chiles stemmed and seeded
  • 1 garlic clove
  • 2 ripe tomatoes divided, 1 whole and 1 cut into thin slices
  • 1 tablespoon coarsely chopped white onion
  • 1