30 - 45 min.

Chorizo, Apple and Corn Bread Stuffing

Posted on by Pati Jinich
chorizo apple and corn bread stuffing
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4.75 from 8 votes

Chorizo, Apple and Cornbread Stuffing

Chorizo, Apple and Cornbread Stuffing recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: apple, Chorizo, corn bread, Pan de Elote, pati's mexican table, stuffing, Thanksgiving
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 1 pound Mexican chorizo casings removed, coarsely chopped
  • 1 1/2 whole white onions peeled and chopped
  • 4 cloves garlic peeled, coarsely chopped
  • 4 stalks celery rinsed and sliced
  • 2 Granny Smith apples cored and chopped
  • 1 cup slivered almonds or chopped pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon kosher or coarse sea salt
  • 1 1/2 pounds corn bread cubed (about 8 cups)
  • 1 1/2 cups homemade chicken broth or store bought
  • 1 cup cooking juices from the Thanksgiving Turkey (or substitute 1 additional cup chicken broth)

Instructions

  • Heat a large 12-inch skillet over medium heat. Once it is hot, add chorizo, and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 minutes.
  • Stir in the onion and sauté for 2 to 3 minutes, until it softens. Stir in the garlic and cook until fragrant, less than 1 minute. Add the celery, apples, pecans, thyme, marjoram, and salt and continue cooking for 5 to 6 more minutes, until the celery and apples have softened.
  • Scrape the mixture into a big bowl. Toss in the corn bread, pour in the chicken broth, and mix gently with a spatula or large wooden spoon until well combined.
  • Transfer the stuffing to a baking dish. Pour the reserved 1 cup cooking juices from the turkey over the stuffing and bake at 350 degrees Fahrenheit for 20 minutes, or until it is hot throughout and the top is crisped.

Notes

Relleno de Chorizo, Manzana y Pan de Elote

Sweet Potato and Pecan Puree

Posted on by Pati Jinich
sweet potato puree
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4.29 from 7 votes

Sweet Potato and Pecan Puree

Sweet Potato and Pecan Puree recipe from Pati's Mexican Table Season 5, Episode 11 “Turkey Day”
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Side Dish
Cuisine: American, Mexican
Keyword: chipotles in adobo, mashed potatoes, mexican crema, nutmeg, pati's mexican table, pecans, sweet potato, Thanksgiving
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 1 cup pecans
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon ground nutmeg
  • 1 cup whole milk
  • 3 pounds sweet potatoes peeled, cut into 3/4-inch pieces
  • 2 tablespoons adobo sauce from chipotles in adobo
  • 1/4 teaspoon kosher or coarse sea salt plus more to salt water
  • 4 tablespoons unsalted butter
  • 1/4 cup Mexican crema

Instructions

  • Place pecans, thyme and nutmeg in a small saucepan and cover with the milk. Set over low heat, once it comes to a gentle simmer, turn off heat and cover. Let it sit while the sweet potatoes cook.
  • Bring salted water to a rolling boil over high heat in a large pot. Carefully add the sweet potatoes, making sure the water covers them, and reduce heat to medium. Continue cooking at a medium simmer until the sweet potatoes are completely cooked through, soft, and the tip of a paring knife can easily slide through any piece, about 15 to 20 minutes. Drain.
  • Place half of the sweet potatoes and half of the pecan and milk mixture in a food processor. Puree until completely smooth, scrape onto a bowl. Repeat with the remaining half of the sweet potatoes and pecan and milk mixture, but this time add the adobo sauce and 1/4 teaspoon salt. Puree until completely smooth and scrape into the same bowl.
  • Set the same large pot that the sweet potatoes were cooked in over medium heat. Add the butter, and once it melts and bubbles, add the pureed sweet potatoes. Stirring with a spatula, pour in the crema and cook for a couple minutes more, until completely heated through. Serve.

Notes

Puré de Camote y Nueces

Grilled Potato and Radicchio Salad

Posted on by Pati Jinich
grilled potato and radicchio salad
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4 from 5 votes

Grilled Potato and Radicchio Salad with Dijon Tarragon Vinaigrette

Grilled Potato and Radicchio Salad with Dijon Tarragon Vinaigrette recipe from Pati's Mexican Table Season 5, Episode 10 “Cancún: We Meet Again”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: Mexican
Keyword: grill recipes, grilled salads, grilling, pati's mexican table, potatoes, Radicchio, tarragon, vinaigrette
Servings: 4 servings
Author: Pati Jinich

Ingredients

For the vinaigrette:

  • 1 shallot minced
  • 1/4 cup white wine vinegar
  • Pinch kosher or coarse sea salt
  • 2 tablespoons fresh tarragon minced
  • 2 tablespoons dijon mustard
  • 1/3 cup olive oil

For the salad:

  • 2 Yukon Gold potatoes washed and cut into 1-inch pieces
  • 3 tablespoons olive oil divided
  • 1/2 teaspoon kosher or coarse sea salt divided
  • 1/2 teaspoon freshly ground black pepper divided
  • 1/2 head radicchio cut into 2 wedges

Instructions

  • Preheat the grill to medium high.

For the vinaigrette:

  • In a medium size bowl, add the minced shallot, vinegar, salt, tarragon and mustard. Add olive oil in thin steady stream whisking as you pour to emulsify. Set it aside.

For the salad:

  • Place the potatoes in a large piece of aluminum foil, drizzle with 1 tablespoon of the olive oil, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Then fold and seal the potatoes, as if creating a large aluminum foil package or envelope. Put it directly on the grill and cook for 30 minutes, flipping it once.
  • In a large bowl, season the radicchio with the remaining 2 tablespoons of olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill the radicchio for about 3 minutes per side. Remove from the grill and cut it into 1/2-inch slices.
  • Remove the potatoes from the grill, opening the package carefully as the steam will be piping hot. Transfer to a salad bowl, combine with the cut radicchio and toss with the prepared vinaigrette.

Notes

Ensalada de Papa y Achicoria con Vinagreta de Estragón

Latin-Style Tamarind Syrup

Posted on by Pati Jinich
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3.86 from 7 votes

Latin-Style Tamarind Syrup

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

Ingredients

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

Instructions

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

Pepita Brittle

Posted on by Pati Jinich
pepita brittle recipe
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4.17 from 6 votes

Pepita Brittle

Pepita Brittle recipe from Pati's Mexican Table Season 5, Episode 7 “Izamal: Gold & God”
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dessert
Cuisine: Mexican
Keyword: pati's mexican table, pepitas, piloncillo, pumpkin seeds, Sweet, Yucatán Peninsula
Servings: 10 to 12 servings
Author: Pati Jinich

Ingredients

  • 2 cups raw hulled pumpkin seeds or pepitas, lightly toasted
  • 1 tablespoon unsalted butter at room temperature divided
  • 1/2 cup water
  • 1 cup brown sugar
  • 1 cup granulated sugar
  • 2 tablespoons piloncillo grated or more brown sugar
  • 2 tablespoons corn syrup
  • Vegetable oil to grease the spatula
  • 1/2 teaspoon baking soda
  • Sprinkle of kosher or coarse sea salt optional

Instructions

  • Heat a medium skillet over medium-low heat. Add the pumpkin seeds and let them toast, slightly, until they start making popping sounds and have begun to darken, 3 to 4 minutes. Scrape onto a bowl and let cool.
  • Use 1/2 tablespoon of the butter to grease a 6” x 10” nonstick rimmed baking sheet.
  • In a medium saucepan set over medium-low heat, combine the water, brown sugar, granulated sugar, piloncillo and corn syrup. Stir with a wooden spoon or spatula until the sugars dissolve. After 15 minutes or so, the mixture will have achieved a very thick syrup consistency and will be actively bubbling. Check with a candy thermometer to make sure it reaches 290 degrees Fahrenheit (but no more than 300 degrees), or the sugar is at “punto de bola” or “hard crack” stage, then, turn off the heat.
  • Now you have to move fast: Grease a spatula with vegetable oil. Remove the saucepan from the heat, add the baking soda, the remaining butter, and the pumpkin seeds, and quickly stir as fast as you can. The mixture will be bubbling for a few seconds. Stir well and immediately scrape the mixture onto the buttered baking sheet, as it hardens incredibly fast. Spread evenly with the greased spatula to about 1/4" thickness. Sprinkle salt on top if desired.
  • Let cool for 20 to 25 minutes and break into pieces. If you want to cut the brittle in even square or rectangle shapes, use a moist knife to do so a few minutes after you poured, before it really hardens. Leave it to further cool, dry and harden.
  • The brittle will keep for a month in an air-tight container.

Notes

Palanqueta de Pepita

Pickled Red Onions a la Yucateca

Posted on by Pati Jinich
Pickled Red Onions A La Yucateca
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5 from 6 votes

Pickled Red Onions a la Yucateca

Pickled Red Onions a la Yucateca recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: allspice, banana chiles, bitter orange juice, jalapeno, pati's mexican table, pickled, pickled red onions, red onion, Yucatán Peninsula
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 cup bitter orange juice or its substitute
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 large red onion thinly sliced
  • 2 bay leaves
  • 1 banana pepper or jalapeño roasted, broiled, or charred

Instructions

  • Place the bitter orange juice in a mixing bowl along with the black pepper, allspice and salt; mix well. Stir in the red onions and bay leaves.
  • Char or broil the pepper under the broiler, on the grill, on a hot comal, or in a dry skillet set over medium heat, turning once or twice, until the skin is lightly charred, 3 to 6 minutes.
  • Add the pepper, without removing the charred skin, to the onion mixture and toss well to combine. Marinate at room temperature 30 minutes to 2 hours, then store, covered, in the refrigerator.

Notes

Cebollas Encurtidas Yucatecas

Fast Track Chicken Pibil Sandwich

Posted on by Pati Jinich
Fast Track Chicken Pibil Sandwich
Print Recipe
4.17 from 6 votes

Fast Track Chicken Pibil Sandwich

Fast Track Chicken Pibil Sandwich recipe from Pati's Mexican Table Season 5, Episode 6 “Ancient Yucatán with my Boys”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: achiote paste, Avocado, chicken, pati's mexican table, pibil, pickled red onions, Sandwich, Tomatoes, Yucatán Peninsula
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 1/2 pound ripe tomatoes
  • 1/4 red onion outer layer removed
  • 3 cloves garlic unpeeled
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 2 cups homemade chicken broth or store bought, divided
  • 2 tablespoons canola or safflower oil
  • 1/4 cup freshly squeezed grapefruit juice
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup white distilled vinegar
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon ground cumin
  • 1/4 teaspoon ground allspice
  • Freshly ground pepper to taste
  • 2 tablespoons achiote paste chopped (the paste that comes in a bar, not a jar!)
  • 6 cups cooked shredded chicken from homemade broth or rotisserie chicken (may substitute turkey)
  • Soft buns (hamburger or potato buns)
  • Avocado Crema
  • Pickled Red Onions a la Yucateca

Instructions

  • Preheat the broiler. Line a baking sheet or roasting pan with foil. Place the whole tomatoes, onion and unpeeled garlic cloves on the foil and set under the broiler, 3 to 4 inches from the heat. Broil for 4 to 5 minutes, until charred on one side. Flip over and broil for another 4 to 5 minutes, until the skin is blistered and completely charred. The tomatoes should be very soft with the juices beginning to run out. Remove from heat.
  • Once cool enough to handle, quarter the tomatoes and place in a blender jar along with any juices from the baking sheet. Peel the garlic cloves and add to the blender along with the onion, salt and 1 cup of the chicken broth. Puree until completely smooth.
  • Heat the oil over medium heat in a casserole or soup pot until hot but not smoking. Pour in the puree and cover partially, as the sauce will sizzle and jump. Cook, stirring occasionally, for 7 to 8 minutes, or until the sauce thickens and darkens considerably.
  • Meanwhile, combine the grapefruit juice, orange juice, lime juice, vinegar, oregano, cumin, allspice, pepper, chopped achiote paste, and the remaining cup of chicken broth in the blender and puree until completely smooth.
  • Stir the puree into the tomato sauce and bring back to a simmer. Simmer 5 minutes, then add the shredded chicken. Mix together well and continue to cook, uncovered, until the chicken has absorbed most of the sauce, about 5 minutes. The finished dish should be very moist but not wet or soupy.
  • To serve, scoop about 1 cup of the chicken pibil onto the bottom half of a soft bun. Top with avocado crema and a few pickled red onions a la Yucateca. Cover with the top half of the bun to form a sandwich.

Notes

Sandwich de Pollo Pibil Rápido

Mango Habanero Hot Sauce

Posted on by Pati Jinich
mango habanero hot sauce
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4.60 from 5 votes

Mango Habanero Hot Sauce

Mango Habanero Hot Sauce recipe from Pati's Mexican Table Season 5, Episode 5 "Campeche: Tale of a Pirate City"
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Sauce
Cuisine: Mexican
Keyword: carrots, habanero, hot sauce, mango, pati's mexican table, Salsa
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 carrot cut into 1-inch chunks
  • 1/2 white onion chopped in large pieces
  • 1/2 cup water
  • 3 mangoes cut into 1-inch chunks
  • 1-2 habanero chiles keep whole, stems removed
  • 1/2 cup white distilled vinegar
  • 1 tablespoon agave syrup or honey or sugar
  • 1 teaspoon kosher or coarse sea salt

Instructions

  • Place the carrots, onion and water in a blender and puree. Add the mangoes and puree until smooth. Carefully, adding one at a time, blend in the habaneros for one more minute until smooth.
  • Pour the mixture into a large saucepan, add the vinegar, agave syrup and salt. Bring to a boil, reduce heat to low, cover partially with a lid and simmer until the sauce coats the back of a wooden spoon, about 30 minutes. Stir every 8 to 10 minutes to make sure doesn't stick to the bottom of the pan.
  • Remove from the heat and let cool before serving.

Notes

Salsa Picante de Mango y Habanero

Banana Leaf Wrapped Whole Fish

Posted on by Pati Jinich
banana leaf wrapped whole fish
Print Recipe
4.63 from 8 votes

Banana Leaf Wrapped Whole Fish

Banana Leaf Wrapped Whole Fish recipe from Pati's Mexican Table Season 5, Episode 3 “Celestún: Coastal Cooking”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Keyword: banana leaves, bitter orange juice, cilantro, epazote, grill recipes, grilling, mint, red snapper, snook
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 3 garlic cloves
  • 1 cup cilantro leaves
  • 1/4 cup bitter orange juice or its substitute
  • 1/4 cup olive oil
  • 2 teaspoons kosher or coarse salt plus more to season the fish
  • 6 Banana leaves stems removed
  • 1 whole 3-pound fish, red snapper or snook, scaled and gutted
  • Ground black pepper to taste
  • 1/2 cup dried oregano leaves
  • 2 cups packed fresh mint leaves
  • 1 cup fresh epazote leaves

Instructions

  • Preheat a grill or grill pan on medium-high heat.
  • To make the "mojo," place the garlic, cilantro leaves, bitter orange juice, olive oil and salt in a molcajete and mash into a paste. Alternatively, you may add these ingredients to a food processor or blender and process until fully combined but still chunky.
  • To make a wrap for the fish, arrange the banana leaves overlapping on a work surface. Season the fish all over with salt and pepper, and place in the center of the leaves. Pour the "mojo" over both sides of the fish, then top with the oregano, mint and epazote. Fold the banana leaves over fish to cover and tie or tuck leaves around fish to enclose.
  • Place the fish on the grill and cook for 15 to 20 minutes, then turn and continue to cook for another 15 to 20 minutes until the fish is cooked through. To serve, unfold leaves and filet the fish.

Notes

Pescado Envuelto en Hoja de Plátano, recipe courtesy of Pedro Evia

Mango Pound Cake

Posted on by Pati Jinich
mango pound cake
Print Recipe
4.88 from 8 votes

Mango Pound Cake

Mango Pound Cake recipe from Pati's Mexican Table Season 5, Episode 2 “Mérida: Exploring with the Locals”
Prep Time20 minutes
Cook Time55 minutes
Total Time50 minutes
Course: Dessert
Cuisine: Mexican
Keyword: buttermilk, cake, mango, pati's mexican table, pound cake
Servings: 9 to 10 servings
Author: Pati Jinich

Ingredients

  • 1/2 cup unsalted butter at room temperature, plus extra for buttering pan
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 2 1/2 cups all-purpose flour plus extra for dusting pan
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon kosher or coarse sea salt
  • 1 3/4 cups diced mango fresh or thawed from frozen
  • 1/4 cup buttermilk
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • Confectioners' sugar for dusting optional
  • Berries of your choice for garnish, optional

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Grease a 9"x 13" baking pan with butter and dust with flour.
  • In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until soft, about 2 minutes. Add the granulated sugar and continue to beat until well mixed and creamy, about another 5 minutes. One at a time, beat in the eggs on medium speed until completely smooth and creamy, about 2 minutes.
  • In a large bowl, combine the all-purpose flour, baking powder, baking soda and salt.
  • Put the diced mango, buttermilk, and almond and vanilla extracts in a blender, and puree until completely smooth.
  • In four additions, gradually beat the mango puree and the dry ingredients into the butter mixture, alternating wet and dry ingredients. Mix until completely combined. Scrape the batter into the greased and dusted baking pan and place in the oven. Bake for 50 to 55 minutes, or until the cake is golden brown on top, springy to the touch, and a wooden toothpick comes out dry when inserted.
  • Remove from the oven and let cool. Turn the cake out upside down onto a board, and then flip right side up onto a platter. Dust liberally with confectioners’ sugar before serving, and garnish with berries of your choice.

Notes

Panqué de Mango

Foolproof Pizza Dough

Posted on by Pati Jinich
Print Recipe
4.67 from 6 votes

Foolproof Pizza Dough

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

Ingredients

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

Instructions

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

Notes

Masa para Pizza Fácil

Chicken Tinga

Posted on by Pati Jinich
chicken tinga or tinga de pollo
Print Recipe
4.80 from 5 votes

Chicken Tinga

One of the tastiest ways to eat chicken in Mexican kitchens, no doubt about it, is Chicken Tinga. Although it comes from the state of Puebla, it is so popular, that it is eaten throughout the country. So of course there are countless variations. I have a favorite version. One that I have tweaked through the years until I found a balance of flavors that needs no more tweaking, if you ask me…
Prep Time1 hour 10 minutes
Cook Time30 minutes
Total Time1 hour 40 minutes
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: chicken, chipotles in adobo, Pollo, Puebla, quesadillas, Recipe, tacos, tinga, tortas, tostadas
Servings: 4 servings (makes about 5 cups)
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower or corn oil
  • 1/2 white onion about 1/4 pound, slivered
  • 2 garlic cloves chopped
  • 8 roma tomatoes or about 2 pounds, rinsed
  • 2 tomatillos or about 1/4 pound, husks removed, rinsed
  • 1/2 teaspoon crumbled dried oregano
  • 1/4 teaspoon dried marjoram
  • 1/4 teaspoon dried thyme
  • 1 1/2 to 2 teaspoons kosher or sea salt or more to taste
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons sauce from chipotle chiles in adobo can add whole chiles if more heat is desired
  • 5 cups cooked shredded chicken

Instructions

  • Place the rinsed tomatoes and tomatillos in a medium saucepan and cover them with water. Set the saucepan over medium heat. Once it comes to a simmer, cook for 8 to 10 minutes, or until the tomatoes and tomatillos are soft, thoroughly cooked, and smooshy but not coming apart. Remove them with a slotted spoon. Place in the jar of a blender or food processor and blend until smooth.
  • Heat the oil in a large and deep pan over medium heat. Once it is hot but not smoking, stir in the onion and cook until soft and translucent, for about 5 to 6 minutes. Stir in the garlic and cook until it becomes fragrant and lightly browned, about 1 minute.
  • Pour the tomato/tomatillo sauce on top and sprinkle the oregano, marjoram, thyme, salt and black pepper. Spoon in the chipotle Chiles in Adobo sauce. If you want it spicy, you may drop a whole Chipotle Chile in Adobo in there as well. Let the sauce simmer, stirring now and then until it seasons and deepens its red color, about 10 to 12 minutes. You may want to partially cover the pan as the sauce may want to jump out over your burners.
  • Toss in the chicken and combine with the sauce. Let it cook, stirring casually, until the chicken has absorbed almost all of the juices and the mix is moist but not juicy.

Notes

Tinga de Pollo

Grandma Lali’s Floating Islands

Posted on by Pati Jinich
Print Recipe
5 from 2 votes

Grandma Lali’s Floating Islands

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

Ingredients

For the floating islands:

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

For the caramel:

  • 1 1/2 cups sugar

For the vanilla sauce:

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

Instructions

To make the caramel:

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

To make the floating islands:

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

To make the vanilla sauce:

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

Notes

Islas Flotantes de Vainilla de mi Abuela Lali

White Rice with Toasted Angel Hair Pasta

Posted on by Pati Jinich
white rice toasted angel hair pasta
Print Recipe
4.84 from 6 votes

White Rice with Toasted Angel Hair Pasta

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

Ingredients

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

Instructions

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

Notes

Arroz Blanco con Fideos

Warm Sweet Potato Salad with Chorizo

Posted on by Pati Jinich
sweet potato salad
Print Recipe
4.60 from 5 votes

Warm Sweet Potato Salad with Chorizo

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

Ingredients

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

Instructions

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

Notes

Ensalada Calientita de Camote y Chorizo

Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream

Posted on by Pati Jinich
Mexican style pasta
Print Recipe
5 from 4 votes

Mexican Style Pasta with Tomato Sauce, Chorizo & Fresh Cream

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

Ingredients

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

Instructions

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

Notes

Fideo Seco

Flourless Almond and Porto Cake

Posted on by Pati Jinich
flourless almond porto cake
Print Recipe
4.84 from 6 votes

Flourless Almond and Porto Cake

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

Ingredients

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

Instructions

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

Notes

Pastel de Almendras con Porto

White Rice and Poblano Rajas Casserole

Posted on by Pati Jinich
white rice poblano rajas casserole
Print Recipe
4.58 from 7 votes

White Rice and Poblano Rajas Casserole

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

Ingredients

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

Instructions

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

Notes

Cazuela de Arroz con Rajas de Chile Poblano 

Tomatillo and Lime Jam

Posted on by Pati Jinich

tomatillo and lime jam
Print Recipe
5 from 7 votes

Tomatillo and Lime Jam

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

Ingredients

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

Instructions

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

Notes

Mermelada de Tomate Verde con Limon

Zucchini Soup with Tortilla Crisps

Posted on by Pati Jinich

zucchini soup
Print Recipe
4.58 from 7 votes

Zucchini Soup with Tortilla Crisps

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

Ingredients

For the soup:

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

For the garnish:

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

Instructions

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

Notes

Sopa de Calabacitas con Totopos

Bricklayer-Style Beef Tacos

Posted on by Pati Jinich

bricklayer tacos
Print Recipe
5 from 6 votes

Bricklayer-Style Beef Tacos

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

Ingredients

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

Instructions

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

Notes

Tacos al Albañil

Creamy Poblano Soup

Posted on by Pati Jinich

creamy poblano soup
Print Recipe
4.10 from 10 votes

Creamy Poblano Soup

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

Ingredients

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

Instructions

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

Notes

Crema Poblana

Chicken À La Trash

Posted on by Pati Jinich

chicken a la trash
Print Recipe
3.67 from 6 votes

Chicken À La Trash

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

Ingredients

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

Instructions

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

Notes

Pollo a la Basura

Hibiscus and Pecan Mole

Posted on by Pati Jinich

hibiscus and pecan mole
Print Recipe
4.67 from 6 votes

Hibiscus and Pecan Mole

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

Ingredients

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

Instructions

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

Notes

Mole de Jamaica y Nuez, adapted from Patricia Quintana

Squash Blossom Quesadillas

Posted on by Pati Jinich

squash blossom quesadillas
Print Recipe
4.50 from 4 votes

Squash Blossom Quesadillas

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

Ingredients

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

Instructions

To Prepare Filling:

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

If Using Fresh Corn Masa:

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

If Using Store-Bought Tortillas:

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

Notes

Quesadillas de Flor de Calabaza

Green Chilaquiles in Roasted Tomatillo Sauce

Posted on by Pati Jinich

chilaquiles verdes
Print Recipe
5 from 10 votes

Green Chilaquiles in Roasted Tomatillo Sauce

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

Ingredients

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

To garnish:

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

Instructions

To prepare the tortillas:

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

To prepare the tomatillo sauce:

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

To serve:

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

Notes

Chilaquiles verdes

White Rice and Fried Plantains

Posted on by Pati Jinich

Print Recipe
5 from 4 votes

White Rice and Fried Plantains

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

Ingredients

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

Instructions

To prepare the rice:

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

To prepare the plantains:

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

Notes

Arroz Blanco con Plátanos Fritos

Chayote Squash and Pickled Onion Salad

Posted on by Pati Jinich

chayote squash salad
Print Recipe
4.67 from 6 votes

Chayote Squash and Pickled Onion Salad

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

Ingredients

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

Instructions

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

Notes

Ensalada de Chayote y Cebolla Morada

Enchiladas in Red Tomato Sauce

Posted on by Pati Jinich

Print Recipe
4.50 from 6 votes

Enchiladas in Red Tomato Sauce

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

Ingredients

For the sauce:

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

For the enchiladas:

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

Instructions

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

Notes

Enchiladas en Salsa Roja

Sweet Potato, Pecan, Chipotle and Crema Puree

Posted on by Pati Jinich

It is the Monday before Thanksgiving, and I am hurrying like a mad woman. For a week, I have been testing recipes to give you something new for your Thanksgiving table.

I tested a sweet potato cheesy casserole, a sweet potato hash, a sweet potato soup and a sweet potato torte. I even tried a mash and a soufflé.  Yet, the only one that truly blew my mind and I find worthy of this celebration is this Sweet Potato, Pecan, Chipotle and Crema Puree.

Not only is it so very fabulous, but it can be made in a snap, too. The sweet potatoes are cooked until completely soft, then pureed with nutty pecans that have had the chance to gently simmer with milk, thyme and nutmeg. A dash of chipotle in adobo gives it a smoky and barely spicy backdrop. It is finished with a splash of Mexican style cream, or crema, to make it even more creamy, with a slight tang, and irresistible.
Continue reading “Sweet Potato, Pecan, Chipotle and Crema Puree”

Huitlacoche, Corn & Squash Blossom Crepes with Poblano Sauce

Posted on by Pati Jinich

Funny that one of the most classic Mexico City dishes is a crepe dish. It is such a favorite for Chilango (a.k.a. people who live in Mexico City) weddings that, if my memory doesn’t fail me, one out of every two weddings I’ve been to has served this dish. It is considered special, delicate and celebratory.

Though it might sound strange at first, when you turn back the pages of Mexico’s history, you find that the love affair between Mexican kitchens and French cuisine goes way back.

Here’s how the story – the shortest version ever – goes: Napoleon III had wild world expansion ambitions. He sent Maximilian and Carlota to install a European monarchy in Mexico with the support of the Mexican conservative faction. They even built a grand castle for their residence: The Castillo de Chapultepec.

Chapultepec Castle
Source: Wikimedia Commons

The experiment lasted from 1864 to 1867 with rather tragic results. “Emperor” Maximilian was captured and executed by the liberals, and his wife Carlota set off on a road that led nowhere but to her losing her mind.

maximilian and carlota
Source: Wikimedia Commons

There was, however, no tragedy for Mexico’s culinary legacy. A large part of the entourage that Maximilian and Carlota brought from Europe included chefs, cooks, cheese-mongers, bakers and butchers. Many of them didn’t go back to Europe. Some opened up shop, while others trained locals in their trade.

So it is no surprise that what we know as the French baguette came to be adapted in Mexico as the telera or bolillo, which is Mexico’s daily bread. Crepes have also received signature Mexican tones. When they have a sweet rendition, their most popular take bathes them in a silky cajeta sauce. Crepas con Cajeta adorn dessert sections of menus in a large number of traditional Mexican restaurants.

Now, when crepes are taken on a savory ride, the results are just as extraordinary. The most famous is the one I am sharing here. Crepes filled with ingredients considered to be deeply Mexican and true delicacies: huitlacoche and squash blossoms. That’s just the beginning, the filled crepes are then covered with an exuberant poblano chile sauce made richer by yet another French technique: roux, to thicken the sauce.

pati and her husband daniel at their wedding

When my husband and I got married, we served Red Pozole at the end of the night – it’s either pozole or chilaquiles that are usually served to close the party. But for the main wedding meal, we served these crepes – like they do at 50% of Mexico City weddings, I guess, if my calculations are right. At least in my time…

You know how many people say they didn’t even think about eating during their weddings? That was definitely not my case: I cleaned my plate.

Though I love the dish, I had never made it at home. The idea of them being only for celebrations, for special occasions, and well, my wedding dish, sort of stopped me. But, it was about time I made them. We loved eating them so much at home I had to put the recipe up on my blog in the hopes that you will give it a go.

I have learned, as the years go by, that one should celebrate any day. Every single day is worthy of a celebration.

huitlacoche, corn and squash blossom crepes

huitlacoche corn and squash blossom crepes
Print Recipe
4.34 from 3 votes

Huitlacoche, Corn & Squash Blossom Crepes with Poblano Sauce

Funny that one of the most classic Mexico City dishes is a crepe dish. It is such a favorite for Chilango (a.k.a. people who live in Mexico City) weddings that, if my memory doesn’t fail me, one out of every two weddings I’ve been to has served this dish. It is considered special, delicate and celebratory. Though it might sound strange at first, when you turn back the pages of Mexico’s history, you find that the love affair between Mexican kitchens and French cuisine goes way back.
Prep Time10 minutes
Cook Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Corn, Crepes, huitlacoche, mexican crema, pati's mexican table, Poblano, queso fresco, squash blossom
Servings: 8 to 10 crepes
Author: Pati Jinich

Ingredients

For the sauce:

  • 4 poblano chiles roasted or charred sweated, stemmed and seeded
  • 1 1/2 cups milk
  • 2 tablespoons unsalted butter divided
  • 1 tablespoon, plus 1 teaspoon, all-purpose flour
  • 1 cup Mexican cream Latin-style cream, crème fraîche or heavy cream
  • 3/4 teaspoon kosher or coarse sea salt or to taste, divided
  • 1/2 teaspoon ground nutmeg

For the filling:

  • 1 tablespoon vegetable oil
  • 1 cup chopped white onion
  • 1 garlic clove finely chopped or pressed
  • 3 cups fresh huitlacoche shaved off the cob, thawed from frozen, or 2 7-ounce cans
  • 6 cups rinsed drained and coarsely chopped squash blossoms, or 1 1-pound jar squash blossoms, rinsed and drained
  • 1 cup corn kernels shaved from cob, or thawed from frozen

To assemble:

  • 1 batch of homemade crepes
  • 1/2 cup crumbled queso fresco or mild feta cheese for garnish

Instructions

To make the sauce:

  • Coarsely chop the prepared poblano chiles. Place them in the blender along with the milk and purée until completely smooth.
  • In a saucepan over medium heat, melt 1 tablespoon of the butter. Once bubbly, add the flour to make a roux: stir it often until the paste smells toasty, its color turns a pale golden brown, and it appears to be a bit foamy, about 2 to 3 minutes.
  • Pour the chile purée over the roux paste, reduce heat to medium low and stir well, so that it is fully combined and has no lumps. Stir in the Mexican cream, 1/2 teaspoon of the salt and nutmeg. Continue to cook over medium-low heat, stirring occasionally and making sure it doesn’t stick to the bottom of the pan, until it thickens, about 8 to 10 minutes.

To prepare the filling:

  • Heat a skillet over medium heat. Add remaining tablespoon of butter along with the oil. Once it is melted and bubbly, add the onion. Cook for 8 to 10 minutes until completely wilted and the edges are barely beginning to brown. Add the garlic, stir and cook for another minute. Stir in the huitlacoche, the squash blossoms and the corn and sprinkle with the remaining 1/4 teaspoon salt. Let it all cook, stirring often, until it is completely heated through and the squash blossoms have wilted entirely, about 3 minutes.

To assemble the crepes:

  • Heat the crepes one by one over an already hot non-stick skillet set over medium-low heat, about 10 seconds per side. Place on a plate, add 3 tablespoons of filling and roll as if it were a chubby taco. Place seam side down on a platter. Continue with all remaining crepes. Pour the heated poblano sauce all over the top and sprinkle with the queso fresco. Serve while hot.
  • NOTE: You can also place the filled crepes in a buttered baking dish, cover with the sauce, and instead of queso fresco use grated melty cheese to cover. Place in a 400 degree oven for 10 minutes and serve.

Notes

Crepas de Huitlacoche, Elote y Flor de Calabaza con Salsa Poblana

Potato and Poblano Rajas Salad

Posted on by Pati Jinich

potato poblano rajas salad
Print Recipe
4.58 from 7 votes

Potato and Poblano Rajas Salad

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

Ingredients

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

Instructions

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

Notes

Ensalada de Papitas con Rajas

Baked Fruit Mixiote

Posted on by Pati Jinich

baked fruit mixiote
Print Recipe
5 from 4 votes

Baked Fruit Mixiote

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

Ingredients

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

Instructions

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

Notes

Mixiote de Frutas 

Cajeta & Pecan Cinnamon Rolls

Posted on by Pati Jinich

Print Recipe
5 from 9 votes

Cajeta & Pecan Cinnamon Rolls

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

Ingredients

For the starter:

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

For the dough:

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

For the filling:

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

For the glaze:

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

Instructions

To make the starter:

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

To make the batter:

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

To make the rolls:

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

To make glaze:

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

Notes

Roles de Canela y Cajeta

Enchiladas Mineras

Posted on by Pati Jinich

enchiladas mineras or miner style enchiladas pati jinich
Print Recipe
5 from 6 votes

Enchiladas Mineras

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

Ingredients

For the guajillo chile salsa:

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

For the enchiladas:

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

Instructions

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

Green Rice

Posted on by Pati Jinich

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4.50 from 6 votes

Green Rice

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

Ingredients

For the rice:

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

For the green sauce:

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

Instructions

To make the rice:

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

To make the green sauce:

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

Notes

Arroz Verde, recipe courtesy of Tamara Belt

Orange Blossom Rice

Posted on by Pati Jinich

Print Recipe
4.50 from 6 votes

Orange Blossom Rice

Orange Blossom Rice recipe from Pati's Mexican Table Season 4, Episode 2 “Adventures in San Miguel”
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: chicken broth, orange, orange blossom water, pati's mexican table, pepitas, pumpkin seeds, rice, scallions
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 2 cups long-grain white rice
  • 3 tablespoons corn or safflower oil
  • 1/2 cup finely chopped scallions
  • 4 cups chicken broth store-bought or homemade, or veggie broth or water
  • 2 tablespoons orange blossom water or the rind of an orange (trying to get the least amount of white pith, mostly the orange peel), agua de naranjo o de azahar
  • 1 teaspoon kosher salt or coarse sea salt
  • 1/2 cup raw and hulled pumpkin seeds lightly toasted

Instructions

  • Place rice in a bowl, cover with hot water, and soak for about 5 minutes. Strain and rinse under cold running water until the water runs clear; drain well. If you don’t have time to soak and drain the rice, you can skip this step…
  • Heat the oil in a medium saucepan or casserole, over medium-high heat until hot but not smoking. Add the drained rice and cook, stirring often, until the rice becomes milky white and feels heavy in the pan as you stir, about 3 to 4 minutes. Add the scallions and stir and cook until softened, 2 to 3 more minutes.
  • Add the chicken broth, orange blossom water or orange peel, salt and stir. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.
  • If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 more minutes or so. Remove the pan from the heat and let it sit covered for 5 to 10 minutes. Fluff with a fork and set aside.
  • Serve and decorate with the lightly toasted pumpkin seeds.

Notes

Arroz con Flor de Azahar y Pepitas

Big Brunch Enchiladas

Posted on by Pati Jinich

Big Brunch Enchiladas
Print Recipe
4.84 from 6 votes

Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco

Black Bean Sauce Egg Enchiladas with Chorizo and Queso Fresco recipe from Pati's Mexican Table Season 4, Episode 1 “Good Morning, Mexico!”
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Breakfast
Cuisine: Mexican
Keyword: Avocado, black beans, chipotles in adobo, Chorizo, corn tortillas, cotija, Eggs, Enchilada, goat cheese, pati's mexican table, Pickled Jalapeños, queso fresco
Servings: 12 enchiladas
Author: Pati Jinich

Ingredients

  • 3 cups cooked black beans and their cooking broth or 2 cans black beans, drained, plus 1 cup water
  • 2 tablespoons adobo sauce from chipotles in adobo sauce
  • 1 chipotle chile in adobo sauce seeded, optional
  • 2 tablespoons vinegary sauce from pickled jalapeños or escabeche
  • 1 pound Mexican chorizo casings removed, roughly chopped
  • 3 tablespoons vegetable oil
  • 1/3 cup chopped scallions plus extra for garnish
  • 8 large eggs beaten with a fork or whisk until foamy
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 12 corn tortillas
  • 1 cup crumbled queso fresco cotija, farmer’s cheese, or goat cheese
  • 4 to 6 Pickled jalapeños seeded and chopped, optional as garnish
  • Ripe avocado slices optional

Instructions

  • Place the cooked black beans and their cooking broth, or water if using canned beans, in a blender along with the sauce from the chipotles in adobo and the vinegary sauce from the pickled jalapeños, puree until smooth. Place the puree in a medium saucepan and heat over medium-low heat, stirring occasionally, until very hot. Reduce the heat to the lowest possible setting and keep warm. The puree should have the consistency of heavy cream.
  • Heat a large skillet over medium heat. Once it is hot, add the chorizo and cook, crumbling as it cooks with a wooden spoon or spatula, until it has browned and crisped, about 5 to 6 minutes. Scrape into a bowl, cover and set aside.
  • Pre-heat a comal or cast iron skillet over medium heat.
  • Meanwhile, heat the oil in a medium, or 10-inch, nonstick skillet over medium-high heat until hot but not smoking. Add the scallions and cook until soft and translucent and the edges begin to brown lightly, about 3 minutes. Reduce the heat to medium-low, pour in the beaten eggs, sprinkle with the salt, and cook, stirring often and gently, until desired doneness. I like to stop cooking the eggs when they are still soft and tender, not dry, which takes about 4 to 5 minutes. Remove from the heat.
  • Heat the corn tortillas, a pair at a time, on the pre-heated comal or skillet about 30 seconds to 1 minute per side. You want them to be completely heated and even slightly toasted. (Alternatively, the tortillas can be quickly “passed through hot oil,” that is quickly fried, 10 seconds per side, in pre-heated oil in a medium skillet over medium heat.) One by one, place the heated tortillas on a plate and spoon about 3 tablespoons of the scrambled eggs onto each tortilla. Roll and place on a platter seam side down. Continue with the remaining tortillas.
  • When all the tortillas are stuffed, rolled, and set on the platter, pour the bean puree on top. Cover with the cooked chorizo, crumbled queso and extra scallions. Add as much chopped pickled jalapeño as you like, as well as avocado slices.

Notes

Enchiladas de Huevo con Salsa de Frijol con Chipotle, Chorizo y Queso Fresco

Ponche: Or My Mom’s New Year’s Warm Fruit Punch

Posted on by Pati Jinich

My mom is the best cook I know.

Growing up in Mexico City, she used to make the most incredible ponche, or warm fruit punch, every New Year’s Eve. Just once a year.

My sisters and I used to pace up and down the kitchen as she peeled, diced and threw the ingredients – many of which were only available at this time of year in the markets – into a gigantic pot. To tame our impatience she would peel a few pieces of the fresh sugar cane meant to go into that pot, and cut it into smaller sticks, so we could chew and suck its sweetly tangy juice, ever so slowly, as we waited for the ponche to be served.

Coincidentally, the ponche was always ready as guests were about to walk in the door. Then, she would start ladling the ponche into big mugs as we each called out our requests. I asked for extra sugar cane and tejocotes, or crabapples, one of my sisters asked to have hers without raisins, another with no fruit but just the punch liquid, and another with extra fruit and no prunes.

After the kids were served, she would grab the bottle of rum and spike the ponche for the grown ups. Everyone held their cups with both hands, trying to sip as steam covered their faces with each attempt, as it used to be served so very hot.

As life sometimes goes, my parents divorced. A long time ago, actually. I must have been fourteen or so. Since then, my mom has only made ponche once for New Years Eve, at my in-laws in the small town of Valle de Bravo, after my oldest son was born. It was as crazy good a ponche, as ever.

ponche ingredients

I am very lucky though. Although my parents are divorced, and I don’t get to spend New Year’s with all my sisters and their families and my parents, as if they were a couple still, we get together as often as we can. We are all growing old, of course, but everyone is still here, tagging along.

Most years, I get to spend New Year’s with my in-laws and my husband’s entire family. Although they don’t make ponche, my mother-in-law makes one mean tamal casserole, and all her grandchildren (they are so many!) have a blast. This year, I am planning on making for them my mom’s New Year’s punch. Maybe my mom will come visit, one never knows.

I am even more lucky, and you are too, because I called my mom yesterday morning to get some extra details on the recipe.

So… I am sharing the recipe with you to say gracias. Thank you for allowing me to come into your homes with my recipes and stories. Thank you for taking the time to write and say hi. Thank you for sharing with me your stories; for telling me what you have tried or hope to try in your kitchen. Also for telling me what you don’t want to try.

Because food connects us all. And because the ponche tasted almost as sweet yesterday when I made it for my boys, as when my mom used to make it for her girls. I hope it tastes even sweeter to you, for whomever and whenever you decide to make it.

With my best wishes for the new year and with all my gratitude,

Pati

ponche

P.S. This recipe is to start you off. You can also use any other fruits you fancy. Pears are great, so is pineapple. Other fresh and dried fruits, and even nuts, work their wonders when being simmered all together in a warm drink with a base of piloncillo and the cinnamon.

ponche
Print Recipe
5 from 3 votes

New Year’s Warm Fruit Punch

My mom is the best cook I know. Growing up in Mexico City, she used to make the most incredible ponche, or warm fruit punch, every New Year’s Eve. Just once a year. My sisters and I used to pace up and down the kitchen as she peeled, diced and threw the ingredients – many of which were only available at this time of year in the markets – into a gigantic pot.
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Drinks
Cuisine: Mexican
Keyword: apple, apricot, ceylon, cinnamon, cocktail, crabapples, guava, orange, piloncillo, prunes, Recipe, rum, sugarcane, tejocotes
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 8 ounces tejocotes or crabapples fresh or preserved
  • 3 quarts (12 cups) water
  • 2 true or ceylon cinnamon sticks
  • 8 ounces piloncillo about 1 cup packed if grated, or dark brown sugar
  • 1 pound sugarcane peeled and cut into pieces of 4" to 5” in height and ½" width, or thawed from frozen
  • 8 ounces yellow Mexican guavas cut into bite-sized chunks, or thawed frozen
  • 2 apples of your choice peeled, cored, cut into bite-sized chunks
  • 1/2 cup pitted prunes roughly chopped
  • 1/2 cup dried apricots roughly chopped
  • 1/2 cup raisins or to taste
  • Rind of an orange
  • 1/2 cup rum sugar cane liquor, brandy or tequila, optional

Instructions

  • In a medium saucepan, bring a couple cups water to a boil. Add the tejocotes, remove from heat and let them sit for 5 minutes, drain. If using the preserved tejocotes, just drain. Once cool enough to handle, peel them, cut them in half and discard their seeds.
  • In a large pot or clay pot, pour 12 cups water with the cinnamon and piloncillo, set over medium-high heat. Once it comes to a simmer, reduce heat to medium and add the sugar cane, along with the guavas, apples, prunes, apricots, raisins and tejocotes. Simmer for 20 to 30 minutes, stirring every once in a while. Add the orange rind and simmer for another 10 minutes.
  • If you will take your ponche spiked, this is when you add the rum. Stir and cover until ready to serve.
  • Discard the cinnamon and orange rind before serving. Serve in mugs, trying to add a bit of each fruit.

Notes

Ponche de Año Nuevo