15 - 30 min.

Colorado Chile Salsa

Posted on by Pati Jinich
colorado chile salsa recipe
Print Recipe
3.56 from 9 votes

Colorado Chile Salsa

Colorado Chile Salsa recipe from Pati's Mexican Table Season 9, Episode 1 "Tucson: Gateway to Sonora"
Prep Time5 minutes
Cook Time20 minutes
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

Posted on by Pati Jinich
Sinaloa Style Chilorio
Print Recipe
4.70 from 10 votes

Sinaloa Style Chilorio

Sinaloa Style Chilorio recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 minutes
Cook Time2 hours 20 minutes
Total Time2 hours 35 minutes
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, recipe courtesy of Victoria Eugenia González of Mely Restaurante

Chilorio Migas

Posted on by Pati Jinich
Chilorio Migas
Print Recipe
4.17 from 6 votes

Chilorio Migas

Chilorio Migas recipe from Pati’s Mexican Table Season 8, Episode 9 “Mocorito, The Land of Chilorio”
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
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

Migas con Huevo y Chilorio

Mango, Tomato, Tomatillo, Basil and Jalapeño Salad

Posted on by Pati Jinich
Mango, Tomato, Tomatillo, Basil and Jalapeño Salad
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4.67 from 9 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 minutes
Total Time15 minutes
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

Street Style Salsa

Posted on by Pati Jinich
Street Style Salsa
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4.36 from 14 votes

Street Style Salsa

Street Style Salsa recipe from Pati’s Mexican Table Season 8, Episode 4 “Los Mochis, Street Taco Favorites"
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
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

Posted on by Pati Jinich
Milanesa Torta with Matador Guacamole and Melty Cheese
Print Recipe
5 from 7 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 minutes
Cook Time20 minutes
Total Time40 minutes
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

Posted on by Pati Jinich
Shrimp, Bacon and Crispy Chickpea Tacos with Smooth Guacamole
Print Recipe
4.58 from 7 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 minutes
Cook Time15 minutes
Total Time30 minutes
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

Posted on by Pati Jinich
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 minutes
Cook Time20 minutes
Total Time40 minutes
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

Posted on by Pati Jinich
French Fries with Chiltepín Salt and Cotija
Print Recipe
4.67 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 minutes
Cook Time25 minutes
Total Time35 minutes
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

Posted on by Pati Jinich
Orejas
Print Recipe
4.17 from 6 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 minutes
Cook Time15 minutes
Total Time40 minutes
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

Posted on by Pati Jinich
Homemade Puff Pastry
Print Recipe
3.86 from 7 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 minutes
Total Time20 minutes
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

Posted on by Pati Jinich
Guava Pie
Print Recipe
3.70 from 10 votes

Guava Pie

Guava Pie recipe from Pati’s Mexican Table Season 8, Episode 5 "A Taste of Mazatlán"
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
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, recipe courtesy of Chef Luis Osuna and Chef Olivia Vidaurri

Grandma Hill’s Hoecakes

Posted on by Pati Jinich
Grandma Hill's Hoecakes
Print Recipe
5 from 7 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 minutes
Cook Time20 minutes
Total Time25 minutes
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

Hoecakes de la Abuela Hill, recipe courtesy of Vivian Howard

Shrimp Machaca and Potato Burritos

Posted on by Pati Jinich
Shrimp Machaca and Potato Burritos
Print Recipe
4.50 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 minutes
Cook Time20 minutes
Total Time40 minutes
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

Posted on by Pati Jinich
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 minutes
Cook Time22 minutes
Total Time32 minutes
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 from the Floor

Posted on by Pati Jinich
Enchiladas de Suelo or Enchiladas from the Floor
Print Recipe
4.72 from 7 votes

Enchiladas from the Floor

Enchiladas from the Floor recipe from Pati's Mexican Table Season 8, Episode 801 "A Local's Tour of Culiacán"
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
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 teaspoon dried oregano
  • 1 pound zucchini halved lengthwise and cut into half-moons of about 1/2-inch
  • 1 pound Mexican chorizo casings removed, chopped
  • 12 corn tortillas store-bought or homemade
  • 6 leaves of romaine lettuce rinsed and thinly sliced
  • 6 ounces (about 5 to 6) radishes halved lengthwise and cut into half-moons of about 1/2-inch
  • 1 ripe avocado halved, pitted, cut into thin slices
  • 1 cucumber peeled, halved lengthwise and cut into slices
  • 1 cup crumbled queso Cotija, ranchero or fresco

Instructions

  • In a small bowl, whisk 2 tablespoons of white vinegar with the vegetable oil, a teaspoon of salt, and a dash of black pepper. Add the red onion, stir, and let macerate for at least 15 minutes or while you prepare the rest of the dish. 
  • Place the ancho chiles, garlic clove, and the whole tomato in a medium saucepan and cover with water. Set over medium-high heat and simmer for 8 to 10 minutes until the chiles have rehydrated and the tomato is cooked and mushy.
  • Transfer the chiles, tomato, and garlic clove, along with 1 cup of their cooking liquid, to a blender. Add the chopped onion, oregano, remaining tablespoon of vinegar, 1 teaspoon salt, and a dash of black pepper and puree until completely smooth. Pour into a medium skillet and set aside.
  • Bring salted water to a boil in a medium saucepan over medium-high heat. Add the sliced zucchini and blanch for 30 seconds. Strain, or remove with a spider, and set aside in a bowl. 
  • In a medium skillet or saute pan, fry the chorizo over medium-high heat, crumbling it into smaller pieces with a wooden spoon, for about 6 minutes until crisp and brown. Add a tablespoon or so of vegetable oil if the chorizo doesn’t have enough fat to fry. Scrape into a bowl and set aside. 
  • Pour about 1/2-inch of vegetable oil in a large deep skillet set over medium heat. Once hot, dip each tortilla one-by-one into the ancho chile sauce until drenched, then gently place it into the hot oil and let fry for about 20 seconds, remove with a slotted spatula and set on a plate. Arrange 2 per person on dinner plates. Cover each tortilla with lettuce, zucchini, radishes and arrange slices of avocado, tomato, cucumber on top. Finally, top with the chorizo, pickled red onions, and crumbled queso.

Notes

Enchiladas de Suelo

Melon Basil Margarita

Posted on by Pati Jinich

I love that my work takes me to different cities throughout the United States. And I love having a chance to meet people I’ve connected with, whether through social media or email. Sometimes they will tell me they tried some of my recipes…

The last time I went to Los Angeles, one of our producers reached out to Liz and Ramon, who have watched my show for a long time, talk me regularly on Facebook, and even made the trip all the way from Los Angeles to San Diego to come to one of my live events. They were asked if they’d like to make some of my recipes on camera, but weren’t told that I was going to be there.

So it was a great surprise when I walked in. And it was so exciting for me to see how they have made my recipes their own and are now part of their weekly meals. They had invited their family and friends and were making my Cali-Baja Fish Tacos and my Queso Fundido with homemade chorizo from Ramon’s brother. I cannot even begin to tell you how delicious that chorizo was!

In return for them welcoming us into their home and feeding me and my team, well, drinks were on me! I decided come up with a new drink to share with them, a Melon Basil Margarita. It has the fresh taste of the basil, the sweet from the honeydew melon, and the tangy lime juice you crave in a margarita.

When I took out the bottle of Gran Centenario Añejo Tequila, Ramon told me it was the drink his father-in-law offered the first time he was invited into his home. Of course, I now had to know the story of how him and Liz met… Turns out, Ramon was planning to become a priest when he saw Liz for the first time in church and fell for her. Eight months later they were engaged and gone where Ramon’s plans to be a priest.

He wasn’t invited over to his father-in-law’s for that drink, until after he took Liz to church and married her. But it just goes to show how not only dishes, but ingredients, in this case the Gran Centenario Añejo Tequila, really tie families and friends together.

You can watch all that happened in the video below…

I loved that Melon Basil Margarita so much, I’m sharing it with all of you right here. I hope you’ll grab some tequila and give it a try.

Melon Basil Margarita
Melon Basil Margarita
Print Recipe
5 from 5 votes

Melon Basil Margarita

This Melon Basil Margarita has the fresh taste of the basil, the sweet from the honeydew melon, and the tangy lime juice you crave in a margarita.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Drinks
Cuisine: Mexican
Keyword: albahaca, basil, cocktail, honeydew, lime, Margarita, melon, tequila
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1 cup fresh squeezed lime juice
  • 1 cup Gran Centenario® Añejo Tequila
  • 1 cup orange liquor
  • 1 cup maple syrup
  • 3 cups diced fresh honeydew melon
  • 8 to 10 fresh basil leaves
  • 1 to 2 jalapeños coarsely chopped, seeds on (you can add jalapeño
    to taste)
  • 1 cup ice cubes
  • Lime quarters and coarse salt to rim glasses

Instructions

  • Rim glasses with lime and salt.
  • In the jar of a blender, pour the lime juice, tequila, orange liquor, and maple syrup. Incorporate the honeydew, basil, jalapeño and a cup of ice. Puree until completely smooth.
  • Pour into prepared glasses.

Notes

Margarita de Melón con Albahaca

Salsa Macha with Pistachios, Walnuts and Pine Nuts

Posted on by Pati Jinich

To me, one of the most fascinating kinds of salsas is salsa macha. It defies any preconception that many people have about a salsa. No pureed tomatoes or tomatillos, not even any tomatoes or tomatillos in it! No onion either. Also, rather than the chiles being toasted, simmered or roasted, here they are cooked in oil. And there are nuts. Tons of nuts.

I think one of the most common versions of salsa macha is a take from the state of Veracruz that uses dried chipotle chiles, garlic and peanuts. But there are of course countless versions. In this one, I use some of my favorite nuts —walnuts, pistachios, and pine nuts. And I play with the crowd-pleasing taste of guajillos and the feisty bite of chiles de árbol.

I also add something new that I’ve never put in a salsa macha before — amaranth seeds.

Salsa Macha with Pistachios, Walnuts and Pine Nuts

You can play with your own versions of salsa macha, too: choose dried chiles and nuts that you like, cook in oil until the ingredients transform, then season with some vinegar, and adjust with your favorite sweetener to add a hint of sweet to balance all that savoriness.

However, before you play… try this one. I find it so addicting. It is toasty, nutty, a little bit spicy, and a touch sweet and tangy, with a chunky and consistency and the most satisfying crunch. I use it as a topping for guacamole, soft scrambled eggs, baked potatoes, and my latest favorite is on an avocado toast.

Avocado Toast with Salsa Macha with Pistachios, Walnuts and Pine Nuts

You could also try it over French toast for a sweet/savory version, or on plain yogurt sweetened with a touch of honey for quick breakfast or snack.

But the options are endless, and it keeps forever in your refrigerator. 

Salsa Macha with Pistachios, Walnuts and Pine Nuts
Print Recipe
4.86 from 7 votes

Salsa Macha with Pistachios, Walnuts and Pine Nuts

I think one of the most common versions of salsa macha is a take from the state of Veracruz that uses dried chipotle chiles, garlic and peanuts. But there are of course countless versions. In this one, I use some of my favorite nuts —walnuts, pistachios, and pine nuts. And I play with the crowd-pleasing taste of guajillos and the feisty bite of chiles de árbol. I also add something new that I've never put in a salsa macha before — amaranth seeds.
Prep Time12 minutes
Cook Time3 minutes
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: chiles de arbol, guajillo chiles, Macha, pine nuts, pistachios, Salsa, walnuts
Servings: 1 cup approximately
Author: Pati Jinich

Ingredients

  • 6 tablespoons olive oil
  • 3 guajillo chiles stemmed, seeded and cut into small squares with
    scissors
  • 3 chiles de árbol remove stems but keep seeds, and cut into small
    rings
  • 3 garlic cloves chopped
  • 3 tablespoons raw unsalted walnuts roughly chopped
  • 3 tablespoons raw unsalted pine nuts
  • 3 tablespoons raw unsalted pistachios roughly chopped
  • 3 tablespoons amaranth seeds
  • 1 tablespoon apple cider vinegar
  • 1 1/2 teaspoons dark brown sugar
  • 1 teaspoon kosher or sea salt or to taste

Instructions

  • Heat the oil in a medium skillet over medium heat. Add the chiles, garlic, and nuts and sauté until lightly toasted and fragrant, about 1-2 minutes. Turn off heat and stir in the amaranth seeds. Scrape into a bowl and let cool. 
  • When cool, mix in vinegar, brown sugar, and salt. 

Notes

Salsa Macha con Pistaches, Nueces y Piñones

Hora de Celebrar! Pomegranate, Tequila, Chile y Limón

Posted on by Pati Jinich

The leaves have already turned orange, yellow, red and brown here in DC meaning it’s the most celebration-packed time of year. There is Hispanic Heritage Month, Fall and Harvest celebrations, Day of the Dead, Thanksgiving, Passover, Christmas and New Years, just to mention some. I did not even include all of the year end office, school, neighborhood and friend get-togethers.

Boy did this year fly by! I’ve had no time to think about my 2019 New Years resolutions. Not that I ever follow through on them, but I used to at least think about them…

Lately, I’m telling my boys how amazed I am at how fast the time passes. When I was in middle school like Juju, I remember feeling every hour of every day pass, as if churning ice cream by hand… so slow. Coming home from school was a long awaited haul, and getting to the weekend an eternity. As I got older though, time seemed to be marked by the weeks. By college the months seemed to run into each other, only to stop and catch their breath during school breaks.

When I got married and moved to the US, I was so stunned by the change of seasons. It was their passing the baton from one to the other that seemed to mark my pace. Witnessing the seasons changing was new to me having come from Mexico City, where there seems to be one eternal season with a crazy rainy interruption.

Well, the last few years I’ve barely been able to grasp what the marks of time are and can only feel it whirling on! I blink an eye and it’s summer. I blink again, and we seem to be speeding like mad to wrap up the year. I swear the entire year feels like what an hour used to feel like when I was Juju’s age. No surprise then, the faster the years seem to go, the more I want to celebrate anything and everything.

For us Mexicans, celebrating means having tequila around. We even joke about it. You got a promotion at work? Come over for some tequila! You are getting married? Do you have enough tequila?!? You have a dinner at home and are having me over? Can’t show up without your favorite tequila because, frankly, you probably don’t have enough.

Aside from sipping it neat, I love coming up with one new and fabulous cocktail every year to mark our holidays. It has become a trendy thing around here and now my friends expect it. So this year, this is the one. I was daring and bold and it paid off. I call it Spiced Up Pomegranate, Chile y Limón and it is a delight! And it’s very easy to make. You could even make it ahead of time, too.

I start off with a flavored simple syrup. Many people seem baffled when they hear the term simple syrup. Mixologist jargon for sure, it sounds like something complex to prepare or something you get at a hard to find specialty store. But simple syrup is nothing more than sugar dissolved in water! And you can flavor it any way you want. For this cocktail, I flavor it with whole allspice berries, true cinnamon also known as canela, a whole clove, and the rind of a lemon. It makes for a simple syrup that is fragrant, citrusy, lightly spiced up, and has warm comforting tones from the canela. The more you let the simple syrup sit and become infused, the more the lemon rind will also absorb the simple syrup and become candied. Then it is a treat of a garnish to bite into as you sip your cocktail.

Once you have the spiced up simple syrup, you blend it with the lively and tart pomegranate juice, an entire fresh and grassy jalapeño – do not remove the seeds please – and fresh squeezed lemon juice. For the tequila, I use Gran Centenario Reposado, which is mildly fruity and teasingly sweet. It has a woody fragrance, and you can taste an echo of almond and vanilla in it that compliments the syrup and the pomegranate. They have a page on Facebook and Instagram, if you want to know more about them.

This Spiced Up Pomegranate, Chile y Limón cocktail is so multilayered and irresistible it’s never an afterthought. You want to savor every single sip. It will claim its delicious place at center stage of your celebration.

spiced up pomegranate cocktail

Spiced Up Pomegranate, Chile y Limón Cocktail
Print Recipe
4.60 from 5 votes

Spiced Up Pomegranate, Chile y Limón Cocktail

This Spiced Up Pomegranate, Chile y Limón cocktail is so multilayered and irresistible it’s never an afterthought. You want to savor every single sip. It will claim its delicious place at center stage of your celebration.
Prep Time15 minutes
Total Time15 minutes
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, lime, pomegranate, tequila
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 4 allspice berries
  • 1/2 stick (about a 1” piece) true cinnamon or canela
  • 1 whole clove
  • Rind of a lemon plus a quarter of the lemon to rim the glasses
  • 3/4 cup Gran Centenario® Reposado tequila
  • 1 1/2 cups pomegranate juice
  • 3/4 cup fresh squeezed lemon juice
  • 1/2 fresh jalapeño stemmed (seeding optional) more to taste
  • 2 cups ice
  • 2 tablespoons turbinado sugar
  • 1 tablespoon kosher or sea salt
  • 1/2 teaspoon ground true cinnamon or canela

Instructions

  • In a small saucepan, combine the granulated sugar, water, allspice berries, cinnamon, whole clove and lemon rind. Set over medium heat and let the sugar dissolve, stirring occasionally for 3 to 4 minutes, until you cannot see the sugar granules anymore.
  • Remove from the heat. Let it steep anywhere from 30 minutes to 12 hours. When ready to use, strain the spiced syrup into a small bowl or measuring cup. Reserve the lemon peel and cut it into 6 pieces.
  • In the jar of a blender, add the tequila, pomegranate juice, lemon juice, jalapeño and strained spiced syrup. Puree until completely smooth. Add the ice and puree again.
  • On a small plate, combine the turbinado sugar, salt and ground cinnamon. Rub the top of 6 glasses with a quarter lemon or water and rim with the sugar mixture. Fill each glass with the pomegranate drink, garnish each with one piece of the sweetened lemon peel, and serve!

Notes

Coctel Picosito de Granada, Chile y Limón

Governor Shrimp Tacos

Posted on by Pati Jinich

Governor Shrimp Tacos
Print Recipe
3.50 from 6 votes

Governor Shrimp Tacos

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

Ingredients

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

Instructions

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

Video

Notes

Tacos Gobernador de Camarón

Drowned Tortas

Posted on by Pati Jinich

Tortas Ahogadas
Print Recipe
4.63 from 8 votes

Drowned Tortas

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

Ingredients

To make the tomato salsa:

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

To make the spicy salsa:

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

To assemble:

Instructions

To make the tomato salsa:

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

To make the spicy salsa:

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

To assemble the tortas ahogadas:

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

Notes

Tortas Ahogadas

Border Pintos

Posted on by Pati Jinich

Border Pintos
Print Recipe
4.88 from 8 votes

Border Pintos

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

Ingredients

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

Instructions

To cook the pintos:

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

Note:

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

To make the Border Pintos:

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

Notes

Frijoles Fronterizos

Dance with your Wife Guajillo Migas

Posted on by Pati Jinich

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

Dance with your Wife Guajillo Migas

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

Ingredients

For the tortilla chips:

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

For the guajillo salsa:

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

For the migas:

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

Instructions

To make the tortilla chips:

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

To make the guajillo salsa:

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

To make the migas:

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

Notes

Migas en Salsa de Guajillo a la Baila con tu Mujer

Arugula Avocado Salad with Date and Walnut Vinaigrette

Posted on by Pati Jinich

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

Arugula Avocado Salad with Date and Walnut Vinaigrette

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

Ingredients

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

Instructions

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

Notes

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

Mango Lime Tart

Posted on by Pati Jinich

Mango Lime Tart
Print Recipe
4.38 from 8 votes

Mango Lime Tart

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

Ingredients

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

Instructions

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

Notes

Tarta de Mango y Limón

Grilled Calamari, Radicchio and Endive Salad

Posted on by Pati Jinich

Grilled Calamari, Radicchio and Endive Salad
Print Recipe
4.86 from 7 votes

Grilled Calamari, Radicchio and Endive Salad

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

Ingredients

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

Instructions

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

Notes

Ensalada de Calamar, Achicoria y Endivias Asadas

Coconut Rice

Posted on by Pati Jinich

Coconut Rice
Print Recipe
4.75 from 8 votes

Coconut Rice

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

Ingredients

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

Instructions

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

Notes

Arroz con Coco

Cali-Baja Fish Tacos

Posted on by Pati Jinich

Cali-Baja Fish Tacos
Print Recipe
4 from 8 votes

Cali-Baja Fish Tacos

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

Ingredients

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

To Serve:

Instructions

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

Notes

Tacos de Pescado Cali-Baja

Whole Fried Snapper with Hibiscus, Epazote and Oregano

Posted on by Pati Jinich

Huachinango Frito con Jamaica, Epazote y Oregano
Print Recipe
4.84 from 6 votes

Whole Fried Snapper with Hibiscus, Epazote and Oregano

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

Ingredients

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

Instructions

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

Notes

Huachinango Frito con Jamaica, Epazote y Orégano 

Jalapeño Garlic Cheesy Bread

Posted on by Pati Jinich

Jalapeño and Garlic Cheesy Bread
Print Recipe
5 from 6 votes

Jalapeño Garlic Cheesy Bread

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

Ingredients

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

Instructions

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

Notes

Pan de Ajo con Jalapeños y Queso

Bibb Lettuce Salad with Grilled Shrimp

Posted on by Pati Jinich

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

Bibb Lettuce Salad with Grilled Shrimp

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

Ingredients

Vinaigrette:

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

Salad:

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

Instructions

To make the vinaigrette:

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

To make the salad:

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

Notes

Ensalada con Camarones Asados

Sanborns’ Swiss Chicken Enchiladas

Posted on by Pati Jinich

Sanborns’ Swiss Chicken Enchiladas
Print Recipe
4.41 from 10 votes

Sanborns’ Swiss Chicken Enchiladas

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

Ingredients

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

Instructions

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

Notes

Enchiladas de Pollo Suizas Sanborns

Tita Chelo’s Frosted Flake Cookies

Posted on by Pati Jinich

Tita Chelo’s Frosted Flake Cookies
Print Recipe
4.10 from 11 votes

Tita Chelo’s Frosted Flake Cookies

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

Ingredients

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

Instructions

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

Notes

Galletas de Zucaritas de la Tita Chelo 

Spicy Mexican Southern Fried Chicken

Posted on by Pati Jinich

Spicy Mexican Southern Fried Chicken
Print Recipe
3.63 from 8 votes

Spicy Mexican Southern Fried Chicken

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

Ingredients

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

Instructions

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

Notes

Pollo Empanizado Mexa

Story Goes… Governor Shrimp Tacos

Posted on by Pati Jinich

The story goes, governor shrimp tacos, or tacos gobernador de camarón, were created in the state of Sinaloa in the early 1990s to surprise governor Francisco Labastida Ochoa, after he told a few friends how much he loved his wife’s shrimp tacos. That bit of information was passed on to the owners of Los Arcos in Mazatlán restaurant, before he headed there to visit.

The chef was given the quest not only try to match the governor’s wife’s tacos, which no one besides the governor had tried, but to beat them. So quite a few taco recipes were developed and tested. When the governor showed up to eat, he liked them so much he named them “tacos gobernador.”

Now, I do not know if that story is entirely true. But, what I do know is, these tacos became so popular you no longer only find them at Los Arcos in Mazatlán. They are all over Sinaloa and beyond. I had them as far away as Los Angeles and Miami.  Yet, I saw the most renditions on the 800 mile drive throughout the entire Baja Peninsula.

I felt more than obliged to offer my take on tacos gobernador, since my travels in Baja are featured on “Pati’s Mexican Table” in my new season premiering in a few weeks (you can watch the trailer here). And I am thrilled to share my recipe with you, as we all love these tacos in my home!

So what’s in tacos gobernador? First, a combination of shrimp and cheese makes them a cross between a taco and a quesadilla. A ton of cheese is really essential.

Second, cooked onion that is often accompanied by other vegetables, typically bell peppers and sometimes poblano chiles. If you ask me what I prefer, hands down, not even a second of hesitation, poblano chiles. I absolutely adore them. I feel lukewarm about green bell peppers to put it mildly. So my take has a combination of slivered onions and poblanos with just a bit of tomato.

Third, the seasonings. Some renditions have no sauce, only salt and pepper. Some have a simple to a more seasoned tomato sauce. I go for a seasoned, very thick sauce that is almost a paste, really. It combines tomato paste, La Costeña chipotles in adobo and the W sauce — Worcestershire — or as we call it in Mexico “salsa inglesa.”

Lastly, you can opt for corn or flour tortillas. There are no strict guidelines here, different from other kinds of tacos.

There are so many reasons why I like these tacos so much. They end up being a complete meal, they are so easy to prepare, they are irresistibly delicious and messy, the cheese creates an inviting crust as it melts… and they have a great story behind them. I do love a good story.

Governor Shrimp Tacos
Print Recipe
3.50 from 6 votes

Governor Shrimp Tacos

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

Ingredients

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

Instructions

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

Video

Notes

Tacos Gobernador de Camarón

Scallop Aguachile at the James Beard House

Posted on by Pati Jinich

Mexican cuisine is riding such a high wave these days.

Compared to when I first moved to the US, 20 years ago, you can now find all the ingredients you need to prepare Mexican food. People are not only eating Mexican food out, but are bringing it into their home kitchens. There’s the #tacotuesday and the #taconight. Wherever you travel to in the US, there’s Mexican food to be found in airports, restaurants, hotels, fast food chains, and the offerings continue to increase and get better. It seems like the more people get to know Mexican cuisine, the more they want to taste it, to cook it, to explore its depth.

It is such a thrill to be part of this movement. I particularly enjoy traveling through the US to cook whenever I get an invitation. And I was beyond ecstatic when I got the request from the James Beard House in New York City to whip up their Cinco de Mayo dinner. What an honor! But of course, the pressure was on. What theme, which menu, what drinks? So much to share!

To be sure, Cinco de Mayo is not a big celebration in Mexico. It is a somber occasion honored in the state of Puebla, where the Cinco de Mayo Battle took place in 1862. It was a battle between a small Mexican militia against a big French army, and while the Mexicans won, with the odds stacked against them, the French won right back. Yet, move the clock forward a few years and Mexico regained its Independence.

Now, for whatever reason, which many have unsuccessfully tried to explain, Cinco has become the biggest Mexican-themed party abroad. I was bewildered at first when I started getting invites to Cinco de Mayo parties from our American friends. But then, of course, happily joined the excitement of the Cinco train. Listen, if there is an open door to celebrate anything and everything that we love and are proud of about Mexico, and share our food, cuisine and culture: count me in!

menu from the dinner at the James Beard House

Photo courtesy Clay Williams (@ultraclay)

As a Mexican immigrant, to be invited to the James Beard House, such a prestigious place and institution, made me feel proud and like my food is worth it. But, it also made me feel like Mexican food has really started to earn its rightful place in the eyes of the culinary world of the US.

You can see the menu above. Because I really couldn’t choose a Mexican region to focus on, I opted for what I called a Mexican culinary compass: different foods from different places from Mexico, a few childhood favorites, and a couple new dishes from my kitchen. Carnitas from Michoacán, caldo de camarón from Acapulco, gorditas from Oaxaca…

The first course of the formal sit-down dinner menu, after the cocktail hour, was a scallop aguachile inspired by the coastal region of the Sea of Cortez.

The team from the James Beard House is a joy to work with. We prepped the day before, as it was a long menu! Then my production team and I got so excited with the occasion that we decided to make it part of an episode of the next season of Pati’s Mexican Table, which will premiere in September 2018.

Pati Jinich plating her classic scallop aguachile at the James Beard House

Photo courtesy Clay Williams (@ultraclay)

But meanwhile, I leave you with the scallop aguachile recipe. It is SO GOOD. And it could not be simpler. It helps break so many myths about Mexican food. Not all Mexican food is fried, or laborious, or covered in cheese, or severely spiced up, or takes forever to prepare. In fact, most Mexican food is healthy, soulful, delicious, nutritious. It gives beautiful ingredients, like the plump, silky and sweet fresh sea scallops a chance to shine by just dressing them beautifully, lightly and kindly.

scallop aguachile

Photo courtesy Clay Williams (@ultraclay)

Mexican cuisine is indeed riding such a high wave today. And I can see the high tide ahead, with the wave getting even bigger and higher. So excited and honored to have the possibility to continue to ride it and bring the fruits of this journey to your shore.

Print Recipe
4.80 from 5 votes

Scallop Aguachile

The first course from Pati's Cinco de Mayo dinner at the James Beard House in New York was a scallop aguachile inspired by the Mexican coastal region of the Sea of Cortez.
Prep Time15 minutes
Resting Time15 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: Aguachile, Ceviche, jalapeno, lime, Scallops
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 pound large fresh scallops
  • 1/4 cup lime juice freshly squeezed
  • 2 tablespoons extra virgin olive oil
  • 1/4 cup red onion slivered
  • 1 serrano or jalapeño chile thinly sliced
  • 1/2 teaspoon kosher or sea salt or more to taste

Instructions

  • In a bowl, combine the lime juice, olive oil, onion, serrano and salt. Whisk and let sit for at least 15 minutes, or cover and refrigerate up to 12 hours.
  • When ready to serve, remove lime juice mix from the refrigerator. Slice the fresh scallops thinly and horizontally, up to 1/8” width. Spread on a platter. Whisk the lime juice sauce and pour in its entirety over the scallops, arranging so that the onion and chile are spread evenly throughout. Serve immediately.

Notes

Aguachile de Callo de Hacha

Red Sauce

Posted on by Pati Jinich

chile rellenos pati jinich
Print Recipe
3.75 from 8 votes

Red Sauce

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

Ingredients

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

Instructions

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

Notes

Salsa Roja

Chipotle Goat Cheese Spread

Posted on by Pati Jinich

Pati Jinich chipotle goat cheese spread
Print Recipe
5 from 8 votes

Chipotle Goat Cheese Spread

Chipotle Goat Cheese Spread recipe from Pati's Mexican Table Season 6, Episode 13 "More Than Just a Meal" 
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Side Dish, Snack
Cuisine: Mexican
Keyword: chipotles in adobo, goat cheese, pati's mexican table, sundried tomatoes, walnuts
Servings: 1 generous cup
Author: Pati Jinich

Ingredients

  • 1 tablespoon olive oil
  • 1/3 cup white onion thinly sliced
  • 1/4 cup walnuts
  • 2 tablespoons sundried tomatoes packed in oil coarsely chopped
  • 6 ounces goat cheese
  • 2 tablespoons chipotle chiles in adobo chopped
  • 1/2 teaspoon kosher or coarse sea salt
  • Freshly ground black pepper to taste

Instructions

  • In a small skillet, heat the oil over medium heat. Once hot, add the onion, reduce heat to low and cook, stirring occasionally, until completely softened and caramelized, about 5 to 7 minutes. Scrape the onions into the bowl of a food processor.
  • Place the skillet back over low heat, add the walnuts and let them toast, stirring occasionally, for 3 minutes. Add the walnuts to the food processor along with the chipotle chiles, sundried tomatoes, goat cheese, salt, and freshly ground black pepper to taste. Process until smooth. Use immediately or store covered in the refrigerator.

Notes

Dip de Queso de Cabra con Chipotle

Corn Soup with Queso

Posted on by Pati Jinich

Print Recipe
4.72 from 7 votes

Corn Soup with Queso

Corn Soup with Queso recipe from Pati's Mexican Table Season 6, Episode 8 "In Search of La Mixteca"
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soup
Cuisine: Mexican
Keyword: Corn, epazote, pati's mexican table, queso fresco, serrano chiles
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil
  • 1/2 cup white onion finely chopped
  • 1 to 2 serrano or jalapeño chiles stemmed and finely chopped
  • 4 cups fresh corn kernels from 5 to 6 ears of corn or substitute with thawed from frozen
  • 1/2 teaspoon kosher or coarse sea salt
  • 1/4 cup fresh epazote leaves chopped, or substitute with cilantro
  • 8 cups chicken broth
  • 1 cup diced queso fresco

Instructions

  • In a soup pot set over medium-high heat, melt the butter with the oil. Once it sizzles, add the onion and chile and cook for 3 to 4 minutes, until completely wilted and beginning to brown.
  • Add the corn and salt, stir, and cook for another 3 minutes. Add the epazote or cilantro and stir.
  • Pour in the chicken broth and bring to a simmer. Then cover, reduce the heat to low, and cook for 7 to 8 minutes. Turn off the heat.
  • Pour the soup into bowls and serve hot. Top with queso fresco.

Notes

Sopa de Elote con Queso 

Quick Roasted Tomatillo Salsita

Posted on by Pati Jinich

Print Recipe
4.13 from 8 votes

Quick Roasted Tomatillo Salsita

Quick Roasted Tomatillo Salsita recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Sauce, Side Dish
Cuisine: Mexican
Keyword: cilantro, jalapeno, Salsa, serrano chiles, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 garlic clove unpeeled
  • 1 thick slice of a large white onion (about 2 ounces)
  • 1 whole jalapeño or serrano chile or more to taste
  • 1/2 cup fresh cilantro leaves and upper stems coarsely chopped
  • 1/2 teaspoon kosher or coarse sea salt or more to taste

Instructions

  • Pre-heat the broiler.
  • On a small baking dish or baking sheet lined with aluminum foil, place the tomatillos, garlic, onion slice and chile. Place under the broiler for 8 to 10 minutes, flipping the ingredients once in between, until completely charred and mushy. Watch out for the garlic as you may need to remove it a few minutes before the rest of the ingredients. When cool enough to handle, peel the husk off the garlic cloves and remove stem from the chile.
  • In the jar of a blender, place the tomatillos and their juices, chile, onion and garlic. Also add cilantro and salt. Puree to your desired texture, you may leave it chunky or puree until smooth.

Notes

Salsita Asada de Tomatillo