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Red Tacos with Queso Fresco and Piquín Salsa Verde

Red Tacos
Print Recipe
4.67 from 3 votes

Red Tacos with Queso Fresco and Piquín Salsa Verde

Red Tacos with Queso Fresco and Piquín Salsa Verde from Pati's Mexican Table Season 11, Episode 7 "Cantina Culture"
Cook Time1 hr 15 mins
Course: Antojos
Cuisine: Mexican
Keyword: tacos
Servings: 16 tacos
Author: Pati Jinich

Ingredients

For the filling:

  • 2 tablespoons vegetable oil
  • ½ cup finely chopped white onion
  • 1 serrano chile stemmed and finely chopped
  • 1 garlic clove pressed or finely chopped
  • 2 ripe Roma tomatoes (½ pound) cored and finely chopped
  • 2 to 3 tomatillos (⅓ pound) cored and finely chopped
  • ½ teaspoon kosher or coarse sea salt or to taste
  • 2 cups crumbled queso fresco (8 ounces)

For assembling:

  • 1 batch Red Tortillas
  • Vegetable oil for greasing the comal
  • 1 batch Salsa Verde con Piquín to sauce the tacos
  • Mexican crema to drizzle over the tacos
  • Crushed dried chile piquín optional, garnish

Instructions

To make the filling:

  • Heat 2 tablespoons of oil in a large skillet set over medium-high heat. Add the onion and serrano and cook for 3 to 4 minutes, until wilted. Stir in the garlic, stir and cook for a minute, until fragrant but not burnt. Add the tomatoes, tomatillos, and salt and cook stirring often, until they have completely softened and released their juices and then begin to dry up turning into a moist but mushy paste, about 7 to 8 minutes. Turn off the heat. Add the queso fresco and combine well. Set aside.

To assemble and dress the tacos:

  • Set your comal, cast iron, or nonstick skillet over medium heat. If desired, add a tablespoon of oil and spread throughout (you can also make the tacos without oil). Place a couple tortillas and add a couple tablespoons of the queso filling in the center of each. Fold the tortillas to close, and let the tacos cook and begin to crisp for a couple minutes on each side. Repeat with all the tortillas.
  • Serve, completely sauced with the Salsa Verde con Piquín. You may drizzle on Mexican crema and sprinkle some crushed dried Piquín on top.

Notes

Tacos Rojos de Queso Fresco con Salsa Verde con Piquín

Candied Orange and Pineapple Empanadas

Candied Orange and Pineapple Empanadas
Print Recipe
4.8 from 5 votes

Candied Orange and Pineapple Empanadas

Candied Orange and Pineapple Empanadas from Pati’s Mexican Table Season 11, Episode 4 “Maestros del Pan”
Cook Time1 hr 35 mins
Course: Dessert
Cuisine: Mexican
Keyword: Empanadas, orange, pineapple
Servings: 18 empanadas
Author: Pati Jinich

Ingredients

For the dough:

  • 1 pound (or 3 ½ cups ) all-purpose flour
  • 1 tablespoon grated piloncillo or dark brown sugar
  • ½ teaspoon kosher or coarse sea salt
  • ½ teaspoon baking powder
  • ¼ cup unsalted butter diced
  • ¼ cup vegetable shortening diced
  • 1 cup light beer

For the filling:

  • 1 orange
  • 1 lime
  • 1 large pineapple peeled, cored and cut into small dice (about 6 cups)
  • 1 cup piloncillo about 7 ounces (can be in a chunk or grated), or dark brown sugar

For the topping:

  • 1 egg
  • ¼ cup granulated sugar
  • 1 teaspoon ground canela or true cinnamon

Instructions

To make the dough:

  • In a large bowl, combine the the flour, sugar, salt, and baking powder. Add the butter and vegetable shortening and mix them with your hands with the flour mixture, you will get a crumbly consistency. Pour the beer into the mixture and knead with the rest of the ingredients, until it is all well incorporated, it may feel a bit lumpy. Shape into a ball, wrap in plastic wrap, and refrigerate anywhere from 30 minutes to overnight.

To make the orange and pineapple filling:

  • Peel the rind from the orange and lime. Reserve. Peel the pith from the orange and lime and discard. Cut oranges and limes into segments, removing membranes in between with the help of a paring knife or small sharp knife. Place the rinds and seeds (if any) in a cheesecloth and tie with kitchen twine.
  • Place the pineapple, orange and lime segments and piloncillo in a medium saucepan over medium-high heat. Tuck the cheesecloth with the rind and seeds amongst the fruit. Cook until it starts boiling and you see a considerable amount of juices on the bottom of the pan, about 5 to 6 minutes.
  • Reduce heat to medium-low and continue cooking for about an hour until the pineapple looks caramelized, and the orange and lime segments have broken down into the mixture and there is very little juice, which will have turned into a runny syrup in the bottom of the pan. Turn off the heat, set aside and let cool.

To make the empanadas:

  • Remove the dough from the refrigerator. Divide the dough into 18 portions and shape them into balls placing each one on a baking sheet as you form them. Cover with a kitchen towel and let rest for 10 to 15 minutes.
  • Preheat the oven to 350℉ and set racks on the upper and lower thirds. Cover two large baking sheets with parchment paper.
  • Flour your countertop and one by one, roll out each ball of dough to about a 5-inch round. Set a small bowl with water on the side. Spoon a very generous tablespoon of the orange and pineapple filling in the center of the round, wet the edges with water using a brush or your fingers. Tightly close the edges and shape the empanada either using the folding method or by pressing the edge with a fork. Place on the parchment-lined baking sheets as you move along.
  • In a small bowl, beat an egg. In another bowl, combine the sugar with the cinnamon. Brush the empanadas with the egg wash and sprinkle with the cinnamon sugar mixture. Bake for 35 minutes or until golden brown. Eat solo, or with ice cream!

Notes

Empanadas de Naranja con Piña

Orange and Piloncillo Adobo Pork Roast

Orange and Piloncillo Adobo Pork Roast
Print Recipe
4.2 from 5 votes

Orange and Piloncillo Adobo Pork Roast

Cook Time5 hrs
Course: Main Course
Cuisine: Mexican
Keyword: adobo, pork
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 1 10-pound pork picnic shoulder bone in, with skin and fat on
  • 8 guajillo chiles stemmed and seeded
  • 6 ounces piloncillo
  • 2 cups freshly squeezed orange juice
  • ¼ white onion coarsely chopped
  • 4 garlic cloves
  • 8 whole cloves stems discarded
  • 2 teaspoons dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • ½ teaspoon whole allspice
  • ½ teaspoon whole black peppercorns
  • 1 tablespoon kosher or coarse sea salt
  • 2 dried bay leaves

Instructions

  • To make the adobo sauce, on a preheated comal set over medium-low heat, toast the guajillos for about a minute per side. Place them in a medium saucepan, cover with water, bring to a boil over medium-high heat, and cook for 8 to 10 minutes until chiles plump up and rehydrate. Set aside.
  • In a small saucepan, place the piloncillo and pour a cup of water over it. Set it over low heat, cover and let it simmer 6 to 8 minutes until the piloncillo has completely dissolved into the water creating a syrup. Set aside.
  • In the jar of a blender, add the chiles along with 2 cups of their cooking liquid, orange juice, piloncillo syrup, onion, garlic, stemmed whole cloves, oregano, cumin seeds, coriander seeds, allspice, black peppercorns, and salt. Puree until completely smooth.
  • Preheat oven to 450℉ and place a rack in the lowest part of the oven.
  • With a very sharp knife, score through the skin and fat of the pork shoulder, but not into the meat, in a diamond pattern. Place in a large dutch oven or braiser, with the skin side up. Cover with the adobo sauce, making sure there is sauce under the meat as well. Toss in the bay leaves.
  • Roast in the oven uncovered for 1 hour. Then remove from the oven, flip the pork skin side down, and cover with a lid. Reduce the oven temperature to 350℉, return the pork to the oven, and cook for 2 more hours. Remove from the oven, flip the pork again so it’s back to skin side up. Cover with the lid and return it to the oven for another 2 hours.
  • At this point, the meat should be falling from the bone if you insert a fork or take a piece with a pair of tongs. If not, place back in the oven for another half hour. Remove from the oven, uncover, and let cool slightly (skim 4 tablespoons of fat from the surface and set aside to make the Orange Adobo Pizza Sauce).
  • Once cool enough to handle, remove the pork from the braiser and place on a large chopping board. Leave the adobo sauce in the braiser (set aside 1 cup of adobo sauce for the Orange Adobo Pizza Sauce). Discard the bay leaves.
  • Using a meat fork and a sharp knife, thinly slice the meat, which should be falling apart. Discard the bone. Place all the meat back in the adobo sauce left in the braiser. Toss to coat.
  • Eat the meat with tacos, enchiladas, tostadas, nachos, on top of rice, or use it as a topping for pizza!

Notes

Pierna de Cerdo en Adobo de Naranja y Piloncillo

Poison Beans

Poison Beans
Print Recipe
4.5 from 4 votes

Poison Beans

Poison Beans from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Cook Time1 hr 30 mins
Course: Side Dish
Cuisine: Mexican
Keyword: beans
Servings: 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound dried pinto beans or three 19.75-ounce cans pinto beans
  • Half of a white onion
  • 1 tablespoon kosher or coarse sea salt
  • 14 cups of water
  • 3 tablespoons lard or vegetable oil
  • Dried chile piquín or crumbled chicharrón, optional garnish
  • ½ cup sauce from Asado de Puerco
  • or Substitute for Sauce from Asado de Puerco

Instructions

  • Rinse and drain the beans. Place in a large cooking pot and cover with 14 cups of water and add half of a white onion. Bring to a rolling boil over high heat, reduce heat to medium, cover partially and cook for about an hour and a half, or until beans are completely soft and broth has become soupy. Add salt, and stir.
  • Or you may use 3 cans of pinto beans and begin from the next step.
  • Transfer the cooked beans to the jar of a blender, along with 3 cups of their cooking liquid (if you don’t have enough liquid, you can add water). Puree until smooth, or until coarsely smooth if you like your refrieds with more texture. You may puree the beans in batches if necessary.
  • Set a large skillet over medium-high heat. Add lard, once it has melted, add the pureed beans. Incorporate the sauce from Asado de Puerco (or its substitute) and cook until the beans have seasoned and thickened considerably, stirring often, to a texture of potato puree, about 12 to 15 minutes. Serve with chile piquín or crumbled chicharrón, or both, to garnish.

Note:

  • Rather than incorporate the Asado de Puerco sauce, you can choose to add it to the cooked refried beans once you serve them as a topping.

Notes

Frijoles con Veneno

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice
Print Recipe
4.2 from 5 votes

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice

Honey Glazed Pork Belly, Arrachera and Shrimp Fried Rice from Pati's Mexican Table Season 11, Episode 8 "Texas BBQ in the Orange Belt"
Cook Time3 hrs
Course: Main Dish
Cuisine: Mexican
Keyword: meat, pork belly, rice, Shrimp
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 4 cups water divided
  • 1/3 cup honey for pork belly brine, plus 1 tablespoon for cooking sauce
  • 1/4 cup kosher or coarse sea salt plus more for seasoning
  • 1 pound pork belly
  • 1 pound skirt steak diced into bite-sized pieces
  • Freshly ground black pepper to taste
  • 1 pound medium-sized shrimp peeled and patted dry
  • ¼ cup soy sauce
  • 2 tablespoons unseasoned rice vinegar
  • 3 tablespoons sauce from chipotles in adobo sauce
  • Zest of an orange
  • ¼ cup fresh squeezed orange juice
  • 3 garlic cloves pressed or minced
  • 1 tablespoon grated fresh ginger
  • 1 to 2 serrano or jalapeño chiles stemmed, finely chopped (seeds on optional)
  • 1 teaspoon dried piquín chiles chopped or crushed (seeds on optional)
  • 3 eggs lightly beaten
  • 1 cup diced carrots from about 2 medium peeled carrots
  • 2 cups fresh asparagus dry bottoms removed, stalks peeled below the tops, and cut into 1-inch pieces
  • 1 cup shelled peas
  • 8 scallions root ends removed, thinly sliced, reserve a tablespoon for garnish
  • cups cooked Mahatma® Rice white rice cooked from 1½ cup uncooked rice

Instructions

  • Mix 3 cups water with the honey and ¼ cup salt in a saucepan. Bring to a simmer over medium-high heat and stir until the honey dilutes and the salt dissolves, just a minute. Remove from heat and set aside until it cools.
  • Place the pork belly in a container that fits it. Pour cooled honey brine over pork belly, cover, and marinate for 12 to 24 hours in the refrigerator.
  • When ready to cook the pork belly, remove it from the refrigerator. Preheat the oven to 300℉ with the rack in the middle position.
  • Remove the pork belly from the brine and place in a small baking dish. Pour the remaining cup of water onto the bottom of the dish. Cover tightly with aluminum foil and roast for 2 hours and 30 minutes, or until pork belly is fork tender.
  • Remove the aluminum foil, increase heat to 400℉ and roast for about 20 minutes until the top has crisped and browned and the inner fat has melted considerably. Remove from the oven and let cool.
  • Once cool enough to handle, remove the pork belly from the baking dish and cut into 1-inch pieces. Pour all the pork belly fat from the baking dish into a bowl. Set aside both the pork belly and its fat.
  • Place the diced skirt steak in a bowl and season with salt and pepper to taste. Place cleaned shrimp in another bowl and season with salt and pepper to taste.
  • In a small bowl combine the soy sauce, remaining tablespoon of honey, rice vinegar, sauce from chipotles in adobo, orange zest and juice, garlic, ginger, serrano chile, and dried piquín chile and mix well to combine. Set aside.
  • In a small nonstick skillet set over medium heat, add a tablespoon of the rendered pork belly fat. Once hot, add the beaten eggs and sprinkle with salt and pepper to taste. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked on the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite sized pieces. Set aside.
  • In an extended wok or large saute pan over high heat, heat 2 tablespoons of the rendered pork belly fat (or vegetable oil). Once very hot but not smoking, add the skirt steak and cook for about 2 minutes per side, it should brown all over, but you don’t want to overcook it. Scrape onto a bowl.
  • Add 2 more tablespoons of the rendered pork belly fat (or vegetable oil). Add the shrimp and cook for about 1 minute per side, just like the steak, it should brown a bit all over, but you don’t want to overcook them. Scrape into the same bowl as the steak.
  • Reduce heat to medium high. Add 2 more tablespoons of the rendered pork belly fat (or vegetable oil), add the asparagus and carrots, sprinkle with a bit of salt and pepper, and cook for 3 to 4 minutes, until softened but still with a firm bite. Incorporate the peas and scallions and cook for a couple minutes.
  • Raise heat to high, add the rice and stir. Pour in the soy sauce mixture, add the steak, shrimp, reserved pork belly, and omelet, and toss well to combine. Let it cook for another couple of minutes.
  • Garnish with the reserved scallions and serve. This dish makes amazing leftovers!

Notes

Arroz Frito con Pork Belly con Miel, Arrachera y Camarones

Spicy Honey, Garlic and Orange Roasted Duck

Spicy Honey, Garlic and Orange Roasted Duck
Print Recipe
5 from 5 votes

Spicy Honey, Garlic and Orange Roasted Duck

Spicy Honey, Garlic and Orange Roasted Duck from Pati’s Mexican Table Season 11, Episode 6 “Pioneering from Farm to Table”
Cook Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: duck, garlic, honey
Servings: 2 servings
Author: Pati Jinich

Ingredients

  • 1 5-6 pound whole duck thawed
  • 1 tablespoon kosher or coarse sea salt plus more to salt the water
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons finely chopped dried piquín chiles or chiltepin or chile de árbol, plus 1 more teaspoon whole dried piquín chiles
  • 2 tablespoons chopped fresh rosemary leaves or 2 teaspoons dried and crushed, plus 3 to 4 whole rosemary sprigs
  • Zest of an orange plus its juice
  • Zest of a lime plus its juice
  • 1 whole orange halved and each half cut into quarters
  • 1 whole head of garlic
  • 3 tablespoons unsalted butter
  • 2 tablespoons honey

Instructions

To prepare the duck for roasting:

  • Make sure the duck is completely thawed (defrost in the refrigerator for a couple days). Remove giblets and neck from cavity. Rinse in cold water. Pat dry.
  • Bring salted water to a boil in a large soup pot or casserole that fits the duck. Once it comes to a boil, insert the duck and let it sit there for 3 minutes without turning the heat off. This will help tighten the skin. Remove from the water. Drain and pat dry.
  • With a sharp paring or small knife and taking a diagonal or side angle, prick the skin all over front and back without cutting into the meat. This will help release the fat as the duck cooks. Then, score the skin in a diamond shape with lines about every inch making sure you are cutting the skin and the fat, but not the meat, all over front and back.
  • Preheat the oven to 425℉ with the rack in the lowest position.

To prepare the spice mixture:

  • In a small bowl, combine the salt, black pepper, crushed dried Piquín chiles, chopped rosemary, and orange and lime zest. Mix well.
  • Rub the spice mixture all over the duck, making sure to go into the diamond pattern through the skin and fat as well as inside of the cavity. Stuff the cavity with the cut oranges, rosemary sprigs (reserving one sprig for the glaze), and lastly, the head of garlic.
  • Place the duck on a rack in a roasting pan, breast side up. Fold neck skin under the body. Crisscross the legs and secure with kitchen twine. Tuck the wings under their sides. Roast the duck for 30 minutes. Then remove the roasting pan from the oven, flip the duck back side up, reduce the heat to 350℉, and continue roasting for an additional hour and a half.

Meanwhile, make the glaze:

  • In a small saucepan over medium heat, melt the butter. Once it bubbles, add a teaspoon dried Piquín chiles, stir and cook for a minute, so they can gently brown. Add the orange and lime juices and the honey, and stir. Add the rosemary sprig. Let it all cook for about 7 to 8 over medium-low heat, or until it thickens to a syrup consistency. Remove the rosemary sprig and Piquín chiles with a spoon, or strain into a bowl.
  • Remove the roasting pan from the oven. Tilt the duck to get all the fat onto the roasting pan and scrape all the duck fat into a bowl. Cut the twine from the duck legs and remove the roasted garlic from the cavity.
  • Brush the duck with the glaze, generously, all over, and place back on rack, flipping it so it is breast side up again. Return to the oven and continue to roast for another 15 to 30 minutes, or until the thermometer reads 165℉ to 170℉ and the skin is golden brown. Remove from the oven. Cover with aluminum foil and let rest for 10 to 15 minutes before carving.

Notes

Pato rostizado con Miel, Ajo y Naranja

Shrimp Enchiladas in a Rich Tomato Sauce

Shrimp Enchiladas in a Rich Tomato Sauce
Print Recipe
4.92 from 12 votes

Shrimp Enchiladas in a Rich Tomato Sauce

Shrimp Enchiladas in a Rich Tomato Sauce, from Pati’s Mexican Table Season 7, Episode 11 "New York"
Prep Time5 mins
Cook Time1 hr 20 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Mexican
Keyword: corn tortillas, Enchilada, pati's mexican table, Recipe, red sauce, seafood, Shrimp
Servings: 6 Servings
Author: Pati Jinich

Ingredients

For enchiladas:

  • 1 1/2 pounds medium shrimp
  • 5 sprigs fresh parsley
  • 2 garlic cloves peeled
  • 3 to 4 bay leaves
  • 1 teaspoon kosher or sea salt divided, or to taste
  • 1 1/2 pounds ripe tomatoes
  • 1 to 2 serrano or jalapeño chiles to taste
  • 4 scallions trimmed and coarsely chopped
  • 1/2 teaspoon grated nutmeg
  • 3 tablespoons canola or safflower oil divided
  • 1 cup Mexican cream Latin style crema, or heavy cream, plus a bit more for garnish
  • 12 Corn tortillas
  • 2 tablespoons unsalted butter

For garnish:

  • 4 scallions trimmed and light green and white parts thinly sliced
  • 1 ripe avocado halved, pitted, meat scooped out and sliced
  • 2 ounces queso fresco farmer’s cheese or mild feta, crumbled (½ cup)

Instructions

  • Remove the shells and tails from the shrimp and reserve. Rinse the shrimp and pat dry. Cut each one into 3 or 4 bite-size pieces.
  • In a medium saucepan, combine the shrimp shells and tails, parsley, 1 of the garlic cloves, bay leaves and ½ teaspoon of the salt. Cover with water, place over medium-high heat and bring to a boil. Reduce heat to medium and simmer 20 minutes. Strain the broth into a large measuring cup or heat-proof bowl.
  • Combine the tomatoes, remaining garlic, and chile(s) in a medium saucepan. Cover with water, and bring to a simmer over medium-high heat. Reduce the heat to medium and simmer uncovered until the tomatoes are thoroughly soft, about 10 minutes.
  • Using a slotted spoon, transfer the tomatoes and garlic clove to a blender. Add the 4 coarsely chopped scallions; if you have simmered 2 chiles, begin by adding only 1 of them to the blender, then once you taste the finished puree you can decide if you want to add the other. Add ½ teaspoon salt, the grated nutmeg, and 1 cup of the strained shrimp shell broth. Purée until completely smooth, taste and add the other chile if you would like more chile presence and heat (the sauce will become milder as it cooks and other ingredients are added).
  • Rinse and dry the saucepan, add a tablespoon of the oil and heat over medium heat until hot but not smoking. Add the pureed tomato sauce, being careful to avoid sputters, and cover partially with a lid. Simmer, stirring occasionally, until the sauce thickens, seasons and deepens in color to a much darker red, about 10 minutes. Uncover, reduce heat to medium-low and stir in the cream. Keep at a steady low simmer for 8 to 10 more minutes, or until the sauce is thick, creamy, and coats the back of a wooden spoon. Taste and adjust salt. Remove from the heat and keep warm.
  • Prepare the tortillas for enchiladas by either heating them in a comal or passing them through hot oil.
  • To cook the shrimp, work in batches so that they will sear and not steam. Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a large skillet over high heat until hot, but not smoking, and the butter is bubbling. Add half the shrimp and season with salt. Cook for just a couple of minutes, stirring and flipping a few times, until just cooked through and lightly browned. Remove with a slotted spoon, add the remaining tablespoon of oil and butter to the skillet, and once the butter is foaming, cook the remaining shrimp.
  • Reheat the sauce if necessary. One by one, sauce and fill the tortillas. Glide each prepared tortilla through the sauce and place on a plate. Spoon about 3 tablespoons of the seared shrimp down the middle and fold in a half like a quesadilla. Place on a platter and continue with remaining the tortillas, overlapping the half moon-shaped enchiladas slightly. Once all of the enchiladas are filled, spoon the remaining tomato sauce on top. They should be sauced generously. Garnish with the sliced scallions, slices of avocado and crumbled cheese.

Notes

Entomatadas con Camarones

Chile Relleno Rice with Salsa Roja

chile relleno rice
Print Recipe
4.25 from 16 votes

Chile Relleno Rice with Salsa Roja

Chile Relleno Rice with Salsa Roja recipe from Pati’s Mexican Table Season 10, Episode 6 “Tradition and Innovation”
Cook Time20 mins
Course: Main Course, Main Dish
Cuisine: Mexican
Keyword: chile, Mahatma Rice, Oaxaca cheese, Poblano, Tomato
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the chiles rellenos:

  • 6 to 8 poblano chiles about 2 pounds
  • 3 to 4 cups grated melty cheese such as Oaxaca Monterey Jack, mozzarella, or Muenster

For the rice:

  • 3 tablespoons vegetable oil
  • 2 cups Mahatma® Rice jasmine white rice
  • 1/2 cup white onion finely chopped
  • 4 cups chicken or vegetable broth homemade or store-bought
  • teaspoons kosher salt or to taste

For the salsa roja:

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

Instructions

Make and assemble the chiles rellenos:

  • Place the chiles on a tray under the broiler, directly on the grill, or directly over the open flame. I prefer to broil them. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They must seem charred and blistered on the outside, while the flesh must be cooked but not burnt. Place them immediately in a plastic bag, close it tightly, and let them sweat for 10 to 20 minutes. Lastly, under a thin stream of cold water, remove the charred skin, which should come right off. Make a slit down one side of the chile and remove the cluster of seeds and veins. Once cleaned, pat them dry.
  • Stuff each of the poblano chiles with about 1/2 cup grated cheese, or as much as will fit allowing them to close. You may seal with a toothpick.

Prepare the rice:

  • 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 feels heavier, as if it were grains of sand; about 3 to 4 more minutes. Pour in 4 cups of broth and salt.
  • When it comes to a rolling boil, place the chiles rellenos into the pot. 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. Once the rice is cooked, remove the pan from the heat and let it sit, covered, for 5 to 10 minutes.

Meanwhile, make the salsa roja:

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

To serve:

  • Spoon some rice on a plate and place a chile relleno on top. Cover with salsa roja.

Notes

Arroz con Chile Relleno y Salsa Roja

Jalisco-style Birria

Jalisco-style Birria
Print Recipe
4.3 from 10 votes

Jalisco-style Birria

Jalisco-style Birria recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time3 hrs
Course: Main Course
Cuisine: Mexican
Keyword: Ancho, cilantro, corn tortillas, Guajillo, lamb, lime, morita chiles, Salsa
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 4 to 5 pounds bone-in lamb shoulder ribs, or leg, or a combination, cut into approximately 3 inch pieces
  • cup white distilled vinegar
  • 4 teaspoons kosher salt or more to taste
  • 4 dried ancho chiles stemmed and seeded
  • 4 dried guajillo chiles stemmed and seeded
  • 4 dried cascabel chiles stemmed and seeded
  • 3 dried morita chipotle chiles stemmed
  • 6 garlic cloves
  • 3 tablespoons fresh oregano or 1 tablespoon dried oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon grated nutmeg
  • ½ teaspoon ground black pepper
  • 4 whole cloves stemmed

For serving:

  • Warm corn tortillas
  • 2 cups finely chopped white onion
  • 2 cups chopped fresh cilantro leaves
  • 2 or 3 limes quartered
  • Salsita Tapatía or salsa of your choice

Instructions

  • Place the meat in a large roasting pan, pour on the vinegar and sprinkle the salt, and rub it all over the meat. Let it sit as you prepare the marinade.
  • Heat a comal or small skillet over medium-low heat. Toast the dried chiles for a minute per side, or until lightly toasted. Place in a saucepan along with the garlic and cover with 4 cups of water. Bring to a boil over medium-high heat, then lower heat to medium and simmer for 10 minutes until the chiles have softened and plumped up.
  • Using a slotted spoon, transfer the chiles and garlic to the jar of a blender, along with the 4 cups of cooking liquid and the oregano, cumin, nutmeg, black pepper, and cloves and puree until smooth. Cool to room temperature.
  • Cover the meat with the adobo, making sure it is all well rubbed. Cover and let sit in the refrigerator, ideally, anywhere from 24 to 48 hours (or at least 2 hours).
  • Remove the meat from the refrigerator. Preheat the oven to 375℉.
  • Place the meat and all of the marinade in a roasting pan, tightly cover with aluminum foil, and roast in the oven for 2½ to 3 hours. Uncover and continue roasting for another 35 minutes, or until the meat is so tender it is falling off the bones and it is browned on the top. Taste the broth and adjust the salt. You may need to add some water to the pan if it has reduced too much during the cooking.
  • When it comes to serving, you have many choices: You can transfer the meat to a platter, moisten with the remaining broth, and assemble the meat in tacos or make birria-dillas (or quesa-birrias). You can garnish the tacos or quesadillas with the onion, cilantro, lime and salsita of your choice, such as the tapatía.

Notes

Birria

Red Menudo

red menudo
Print Recipe
4 from 8 votes

Red Menudo

Red Menudo recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”
Cook Time5 hrs
Course: Main Course, Soup
Cuisine: Mexican
Keyword: beef, chile de arbol, chile piquín, Guajillo
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the soup:

  • 1/2 cup white distilled vinegar
  • 4 cups, plus 5 quarts, water
  • 1 tablespoon, plus 1 teaspoon, kosher salt more to taste
  • 3 pounds beef tripe preferably equal parts honeycomb tripe and book (bible) tripe
  • 2 pounds calves’ feet cut into 2 to 4 pieces, optional
  • 1/2 white onion
  • 1 head of garlic cut in half horizontally, loose papery outer layer removed
  • 1 teaspoon dried oregano
  • 15 sprigs fresh mint tied with kitchen twine

For the chile puree:

  • 4 dried guajillo chiles stemmed and seeded
  • 2 garlic cloves peeled
  • 1/2 teaspoon cumin seeds lightly toasted
  • 1/2 teaspoon coriander seeds lightly toasted

Garnishes:

  • 2 cups coarsely chopped fresh mint leaves
  • 2 cups coarsely chopped fresh cilantro leaves and upper stems
  • 1 cup finely chopped white onion
  • 5 or 6 limes halved
  • Ground or crushed dried chiltepín chile or dried chile piquín or chile de árbol
  • Dried oregano
  • Warm corn tortillas corn tostadas, or crunchy bread, to serve

Instructions

To make the soup:

  • Rinse the tripe and calves’ feet, if using, in several changes of cold water.
  • In a bowl large enough to hold the tripe and calves’ feet, combine the vinegar, 4 cups of water, and 1 tablespoon of salt, stir to dissolve the salt. Add the tripe, calves’ feet, and enough additional water to cover and soak for 30 minutes. Drain in a colander and rinse well.
  • Cut the tripe into bite-size pieces, 1 to 1 1/2 inches.
  • Add 5 quarts of water and the onion and garlic in a very large soup pot or a stockpot. If using the calves’ feet, add them to the pot and bring the water to a boil over high heat. Reduce the heat to medium and simmer, partially covered, for 20 minutes. Skim off any foam.
  • Add the tripe to the pot, along with the remaining 1 teaspoon salt, the oregano, and mint-sprig bundle, and bring to a boil. Reduce the heat to low and simmer, partially covered, for 4 hours, or until the tripe is soft and tender but still has some texture. Remove the garlic and onion and discard.

Meanwhile, make the chile puree:

  • Place the dried chiles and garlic in a small saucepan, cover with water, and bring to a boil. Reduce the heat to medium-low and simmer for 10 to 15 minutes, until the chiles are softened. Remove from the heat and transfer the chiles and garlic to a blender, along with 1/2 cup of the cooking water. Add the cumin and coriander seeds and puree until smooth. Set aside.

To finish the soup:

  • If you used them, remove the calves’ feet from the pot with a slotted spoon and set aside to cool until you can handle them. Then remove the meaty and gelatinous pieces and discard the bones. Cut the meat and gelatinous bits into smaller pieces and stir back into the pot.
  • Bring back to a simmer. Add the chile puree, stir well to combine, and simmer for another 20 to 30 minutes to blend the flavors. Taste and adjust the salt.
  • Arrange the garnishes in small bowls on the table, and set out the tortillas, tostadas, or bread. Serve and let your guests customize their menudo.

Notes

Menudo Rojo

Chile Charred Pork

Chile Charred Pork Sandwich
Print Recipe
4.41 from 5 votes

Chile Charred Pork

Chile Charred Pork recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Cook Time2 hrs 30 mins
Cuisine: Mexican
Keyword: pork
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1 pound pork butt cut into 1- 2 inch cubes
  • 1 pound pork ribs cut into individual ribs
  • 1/3 cup apple cider vinegar
  • 1 tablespoon kosher salt
  • 4 guajillo chiles stemmed and seeded
  • 2 chiles de árbol preferably Chile de Yahualica from Jalisco, stemmed
  • 4 whole cloves stemmed
  • 1 teaspoon cumin seeds
  • 1 tablespoon sesame seeds
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • 1" piece of true cinnamon or canela or substitute 1 teaspoon ground canela
  • 2 garlic cloves peeled
  • 1 tablespoon peeled and coarsely chopped fresh ginger
  • 2 ounces grated Mexican chocolate
  • ½ teaspoon freshly ground black pepper

Instructions

  • Place the pork butt and ribs in a large bowl, cover with the vinegar, sprinkle with the salt, and mix. Cover and let sit in the refrigerator for one hour.
  • On a preheated comal or skillet set over medium heat, toast the guajillos and chiles de árbol for a minute per side, until lightly toasted and their texture and color have changed (but don’t let them burn), set aside. On the same comal or skillet, toast the stemmed cloves, cumin seeds, sesame seeds, oregano and thyme for just a minute, stirring constantly so they don’t burn. If using the piece of canela stick, toast it for a minute or two.
  • Place the toasted chiles as well as the garlic cloves and ginger in a medium saucepan and cover with water. Bring to a boil over medium-high heat and cook until rehydrated and plumped up.
  • In the jar of a blender, add the rehydrated chiles, cooked garlic and ginger, and a cup of the cooking liquid. Add the toasted cloves, cumin seeds, sesame seeds, oregano, thyme, canela stick or ground cinnamon, grated chocolate, ground black pepper and puree until completely smooth. Let cool to room temperature, then cover the pork with this mixture and marinate in the refrigerator anywhere from 24 to 48 hours.
  • When ready to cook the meat, preheat the oven to 375°F. Remove the pork from the refrigerator. Once the oven is hot, place the pork in a baking pan or dish, cover with aluminum foil, and roast for 2 hours.
  • Remove the foil and roast uncovered for another 30 minutes. The meat should completely fall apart when you shred it with a fork. Eat it in lonches or tortas, or tuck it into soft corn tortillas for tacos.

Notes

Tatemado de Puerco

Chicken in a Pecan and Ancho Chile Sauce

Chicken in a Pecan and Ancho Chile Sauce
Print Recipe
4.63 from 8 votes

Chicken in a Pecan and Ancho Chile Sauce

Chicken in a Pecan and Ancho Chile Sauce recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Prep Time15 mins
Cook Time1 hr
Course: Main Dish
Cuisine: Mexican
Keyword: ancho chiles, chicken, Mexico, nuez, Pecan, Pollo, prunes, sauce
Servings: 4 to 5 servings
Author: Pati Jinich

Ingredients

  • 3 dried ancho chiles stemmed and seeded
  • 1/2 white onion
  • 1 unpeeled garlic clove
  • 4 cups homemade chicken broth or store bought
  • 1 cup shelled pecans
  • 6 to 8 pitted prunes about 1/4 cup tightly packed
  • 1 teaspoon kosher or sea salt more to taste
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 1 4- to 5- pound chicken cut up, breasts split and cut in half (10 pieces)

Instructions

  • Heat a comal or small skillet over medium heat, and toast the stemmed, seeded ancho chiles until the skin changes color and the chiles begin to release fumes, about 1 minute. Remove from the heat and add the onion and garlic clove to the comal or skillet. Toast, flipping the onion and garlic clove from side to side, until charred on the outside and softened inside, 10 to 12 minutes. Remove from the heat, set aside and when cool enough to handle, peel the garlic clove. Alternatively, char the onion and garlic under the broiler. Preheat the broiler with the rack arranged at the highest setting and cover a small sheet pan with foil. Broil the garlic for 5 to 8 minutes, turning halfway through, and the onion for 10 to 12 minutes, flipping halfway through.
  • Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Simmer for 10 to 12 minutes, until the chiles and prunes have rehydrated and plumped, and the pecans have softened. Set aside and let cool. Transfer to a blender, add the charred onion and garlic, and puree. If your blender is small, do this in batches.
  • Season the chicken with the salt and pepper.
  • Heat the oil in a large casserole or wide, heavy lidded skillet over medium high heat. Once hot, brown the chicken pieces, in batches, skin side down first then skin side up, until nicely colored, about 4 to 5 minutes on each side. Transfer to a bowl or plate as each batch is done.
  • Reduce heat to low, and using the lid of the casserole or pan as a shield for splatters, pour in the pureed pecan sauce. It should bubble and splutter dramatically. Stir well, scraping all the bits up from the bottom of the pan, and return the chicken pieces to the pan. Cover, turn down the heat to medium low, and simmer for 40 minutes, stirring and scraping the bottom of the pan from time to time, until the chicken is completely cooked through and the sauce is thick and delicious. Taste and adjust seasoning.

Notes

Pollo con Salsa de Nuez y Chile Ancho

Chicken, Hominy and Pinto Bean Stew

Chicken Hominy and Pinto Bean Stew
Print Recipe
4.5 from 6 votes

Chicken, Hominy and Pinto Bean Stew

Chicken, Hominy and Pinto Bean Stew recipe from Pati's Mexican Table Season 9, Episode 8 "Super Sonoran"
Prep Time30 mins
Cook Time3 hrs
Course: Soup, stew
Cuisine: Mexican
Keyword: anaheim chiles, chicken, frijoles de la olla, gallina, gallina pinta, hominy, Mexico, pati’s mexican table, pinto beans, pozole, Sonora, soup, stew
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 1/2 pound dried hominy soaked in water to cover for 8 to 24 hours, or 4 cups cooked (2 15-ounce cans )
  • 1 head of garlic with peel on, halved horizontally (if cooking hominy only)
  • 3/4 teaspoon kosher or sea salt if cooking hominy
  • 1/2 recipe frijoles de olla using pinto beans (3 cups cooked beans), or 2 15-ounce cans

For the chicken:

  • 1 4- to 5- pound whole chicken cut up into 8 to 10 serving pieces
  • 1/2 white onion
  • 4 garlic cloves peeled
  • 1 fresh Anaheim chile stemmed, seeded, cut in quarters
  • 10 stems fresh cilantro
  • 2 teaspoons kosher or sea salt

For the Anaheim seasoning sauce:

  • 1 fresh Anaheim chile
  • 1/4 white onion halved
  • 2 garlic cloves unpeeled
  • 10 sprigs cilantro

For garnish:

  • 1 cup chopped white onion
  • 1 cup coarsely chopped cilantro leaves and top part of stems
  • Crushed chiletpin chiles may substitute finely chopped chiles de arbol, ground chile piquin or red pepper flakes
  • 2 limes quartered

Instructions

  • Strain soaked hominy and rinse. Place in a large pot, add water to cover by at least 4 to 5 inches, and add the halved head of garlic. Set over high heat and bring to a rolling boil. Reduce to medium heat, skim off foam, cover partially and simmer for 2 1/2 to 3 hours, until the hominy “blooms” or opens up. Once the kernels are very soft and you see them opening on the top like a flower, add salt, stir, turn off the heat, and set aside and let cool. Do not continue to cook or the hominy will fall apart. If making the frijoles de olla, you may do so while the hominy cooks. If using canned hominy and beans, you may skip this step.

To cook the chicken:

  • Do this while the hominy and beans are cooking. Place the cut up chicken in a large soup pot or casserole. Cover generously with water by at least 2 to 3 inches. Bring to a boil over high heat, reduce heat to medium-low, skim off foam and add the halved onion, 4 peeled garlic cloves, the quartered fresh Anaheim chile, 10 stems of cilantro and 2 teaspoons salt. Cover partially and simmer for 1 hour, until the chicken is falling away from the bone. Remove from heat, transfer the chicken pieces to a bowl and let cool until you can handle them. Strain the broth, set aside 1 cup, and return the rest to the soup pot.
  • Discard the onion, garlic, Anaheim and cilantro. Remove the skin from the chicken and discard. Remove meat from the bones, tear it into small pieces, and return it to the strained broth.

To make seasoning sauce:

  • Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and top with the fresh Anaheim chile, the onion quarter, and the 2 unpeeled garlic cloves. Broil for about 10 to 12 minutes, flipping the vegetables over halfway through, until completely charred on the outside and soft on the inside. The garlic will be done before the other ingredients, usually halfway through, and should be removed from the baking sheet when you see that it is charred and softened. Alternatively, you can roast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.
  • Place the chile in a plastic bag and let it sweat for 5 to 10 minutes. Remove the skin, stem and seeds from the chile and peel the garlic. Cut the chile into pieces and place it in a blender along with the charred onion, the peeled roasted garlic cloves and 10 sprigs of fresh cilantro. Add the cup of strained chicken broth that you set aside, and puree until completely smooth. Pour back into the soup pot or casserole with the chicken and remaining broth.
  • Remove the onion from the pinto beans and stir the beans into the soup pot, along with 1 cup of their broth (or more, to taste). If using canned beans, rinse and add to the soup pot. Discard the halved head of garlic you added to the hominy and add the cooked hominy along with 1 cup of its liquid (or more to taste) to the soup pot. If using canned hominy, drain, rinse, and add to the pot.
  • Return the pot to medium heat, bring to a simmer and simmer, partially covered, for 15 to 20 minutes. You will know it’s ready when the seasoning sauce pools on the surface into tiny dark green puddles that are a darker green than the rest of the soup. Taste and adjust salt.
  • Serve and let everyone garnish with chopped white onion, cilantro, chiltepin chiles and a squeeze of fresh lime.

Notes

Gallina Pinta

Carne con Chile Burritos

chile con carne burrito
Print Recipe
4.5 from 8 votes

Carne con Chile Burritos

Carne con Chile Burritos recipe, courtesy of Lourdes Sanchez of Soto’s Outpost, from Pati's Mexican Table Season 8, Episode 13, "How Do You Say Tucson?"
Prep Time15 mins
Cook Time3 hrs
Course: Main Course
Cuisine: Mexican
Keyword: brisket, burritos, carne
Servings: 10 servings
Author: Pati Jinich

Ingredients

  • 6 pounds pork or beef brisket cut into large pieces 
  • 2 garlic cloves
  • 1/4 of a large white onion
  • 3 bay leaves
  • 5 Roma tomatoes
  • Kosher or sea salt to taste
  • 15 chiltepin chiles
  • 3 to 4 chiles de arbol stemmed, seeded and rinsed
  • 3 cascabel chiles stemmed, seeded and rinsed
  • 3 pasilla chiles stemmed, seeded and rinsed
  • 2 dried morita or chipotle chiles stemmed, seeded and rinsed
  • 4 ounces California chiles, chile de sarta, or Colorado
    chiles
    stemmed, seeded and rinsed
  • 1/2 cup lard or vegetable shortening
  • 1/4 cup all-purpose flour
  • 10 large flour tortillas

Instructions

  • Place the meat, garlic, onion, bay leaves, tomatoes, and salt in a large, thick
    saucepan and cover with water by about an inch. Set over medium-high heat, bring to a boil, then reduce to a simmer and cook until the meat is completely cooked through and tender, about 2 to 3 hours. Remove the meat from the saucepan and chop into small, bite-sized pieces. Reserve the cooking liquid, discarding the bay leaves.



  • To make the red sauce, put all the chiles in a medium saucepan. Cover them with water and simmer over medium-high heat until they´ve rehydrated and plumped up, about 10 minutes. Once they´re soft and rehydrated, transfer to a blender along with the tomato, garlic and onion from cooking the meat, as well as 1 cup of the reserved meat cooking liquid. Puree until smooth and strain through a fine-mesh sieve or strainer into the remaining cooking liquid from the meat. Stir to combine.






  • Melt the lard or vegetable oil in a dutch oven or a large pan over medium heat. Once it´s hot, whisk in the flour and cook until it starts to smell toasty and has a sandy consistency. Add the red sauce, mix well with the whisk, and let it simmer for a few minutes until it thickens to a consistency that will coat the back of a spoon. Turn off heat. Add the chopped, cooked meat. Mix well to completely cover the meat with the sauce.



  • Spoon a couple of tablespoons of the meat with sauce onto large, flour tortillas and roll them to make burritos.






Notes

Recipe courtesy of Lourdes Sanchez, Soto’s Outpost

Birria

Birria
Print Recipe
4.88 from 8 votes

Birria

Birria recipe from Pati’s Mexican Table Season 8, Episode 11 “A Day in Sinaloa's Countryside”
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: Mexican
Keyword: avocado leaves, birria, cilantro, corn tortillas, goat, guajillo chiles, lamb, lime, onion, tacos
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

For the Birria:

  • 4 to 5 pounds goat meat bone-in, cut into about 3-inch pieces (you may substitute lamb)
  • 1/4 cup white distilled vinegar
  • 6 teaspoons kosher or sea salt divided
  • 3 quarts water plus more to soak the meat
  • 4 to 5 large dried avocado leaves
  • 3 ounces (about 10) guajillo chiles stemmed and seeded

For serving:

  • Warm corn tortillas
  • 2 cups finely chopped white onion
  • 2 cups chopped cilantro leaves
  • 2 to 3 limes quartered

Instructions

  • Place the meat in a large bowl and cover with cool water. Add the vinegar and 2 teaspoons salt and let sit for 20 to 30 minutes. Rinse well with cold water.
  • Place the rinsed meat in a large casserole, cover with at least 3 quarts water, add 4 teaspoons salt, and stir. Set over high heat and let it come to a rolling boil, reduce the heat to low, remove whatever foam may have come to the surface, cover, and cook for 2 hours.
  • Set a comal or small saute pan over medium-low heat. Once hot, toast the avocado leaves, flipping as they cook, for about a minute until fragrant.
  • Place the chiles in a small saucepan, cover with water, and set over medium-high heat. Simmer for 10 minutes, until the chiles are completely rehydrated and plumped up. Place the chiles in the jar of a blender, along with a cup of the cooking liquid, and puree until completely smooth.
  • Uncover the meat, add the guajillo chile puree, stir, and drop in the toasted avocado leaves. Cover again and continue cooking for another 2 hours, or until the meat is succulent, juicy, tender, and falling apart when a fork is inserted.
  • Serve the meat in bowls along with the broth. At the table, have warm corn tortillas, chopped white onion, chopped cilantro, and quartered limes for people to assemble their birria tacos and to season the broth. You can also chase the tacos with the broth.

Notes

Goat Meat Stew and Tacos

Pierna de Cerdo Adobada

Adobo Pork Butt
Print Recipe
4.75 from 12 votes

Adobo Pork Butt

Adobo Pork Butt recipe from Pati’s Mexican Table Season 8, Episode 3 “South by South of the Border with Vivian Howard”
Prep Time10 mins
Cook Time4 hrs
Total Time4 hrs 10 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, apple cider vinegar, guajillo chiles, orange juice, pati’s mexican table, piloncillo, pork
Servings: 8 servings
Author: Pati Jinich

Ingredients

For the marinade:

  • 1/2 pound ripe Roma tomatoes
  • 1 white onion quartered
  • 6 unpeeled garlic cloves
  • 2 guajillo chiles stemmed and seeded
  • 2 ancho chiles stemmed and seeded
  • 1 cup fresh-squeezed orange juice
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons grated piloncillo or dark brown sugar
  • 1/2 teaspoon dried marjoram
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 1/2 teaspoon kosher or sea salt
  • 1/2 teaspoon freshly ground black pepper

For the meat:

  • 1 4- to 5- pound pork butt or shoulder bone in
  • 3 bay leaves

Instructions

To make the marinade:

  • Put the tomatoes, onion and garlic on a baking sheet lined with foil. Place under the broiler for about 10 minutes until charred, mushy, and soft, flipping once halfway through. Remove from the oven and once cool enough to handle, peel the garlic cloves. (Alternatively, you can char and toast on a preheated comal or skillet set over medium-low heat.)
  • Place tomatoes, peeled garlic and onion in the jar of a blender.
  • Toast the guajillo and ancho chiles on a heated comal or skillet for about a minute, flipping a few times, until lightly browned and fragrant. Place the chiles in a medium saucepan, cover with water, and simmer about 10 minutes until soft and rehydrated.
  • Transfer the rehydrated chiles, along with 1 cup of their cooking liquid, to the blender with the other ingredients. Add in the orange juice, vinegar, piloncillo, marjoram, thyme, oregano, salt, and pepper and puree until completely smooth. Let cool.

To roast the meat:

  • Preheat the oven to 325°F with the rack set in the bottom third.
  • With a small paring knife, pierce the pork butt all over so it will absorb the marinade. Place it in a large oven-proof casserole or baking dish and cover with the marinade* and add the bay leaves. Cover with a tight fitting lid or aluminum foil.
  • Place in the oven and roast for 3 hours or until meat is completely tender. Remove from the oven and raise the temperature to 375°Carefully remove the lid or foil, baste the sauce all over the meat and return to the oven, continue cooking another 20 to 30 minutes until browned on top.
  • Transfer the meat to a chopping board and let rest. Meanwhile cook the sauce in the casserole over medium-high heat or until thickened to a gravy consistency, about 15 to 20 minutes. Slice the meat, coarsely chop if desired, and place on a platter and dress with the sauce.
  • *Note: You can marinate the meat for up to 48 hours or roast right away.

Notes

Pierna de Cerdo Adobada

Taquitos Dorados Ahogados

Taquitos Dorados Ahogados
Print Recipe
4 from 7 votes

Drowned Crispy Taquitos  

Taquitos Dorados Ahogados recipe from Pati’s Mexican Table Season 8, Episode 1 “A Local's Tour of Culiacán”
Prep Time30 mins
Cook Time3 hrs
Total Time3 hrs 30 mins
Course: Antojos
Cuisine: Mexican
Keyword: beef, corn tortillas, guajillo chiles, mexican crema, pickled red onions, potatoes, queso fresco, taquitos
Servings: 40 taquitos
Author: Pati Jinich

Ingredients

For the taquitos:

  • 2 pounds beef chuck roast rump roast or other stewing meats, cut into 2-inch pieces
  • 1 white onion halved
  • 10 garlic cloves
  • 1 bay leaf
  • 2 dried guajillo chiles stemmed and seeded
  • 1 tablespoon whole black peppercorns
  • 1 Roma tomato
  • 2 carrots cut into large pieces
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • 3 Yukon Gold potatoes halved
  • 1 cup refried pinto beans
  • 40 corn tortillas
  • Wooden toothpicks
  • Vegetable oil for frying

To Serve:

  • 1 head green cabbage shredded
  • 1 cup Mexican crema
  • 1 cup crumbled queso fresco
  • Pickled red onions

Instructions

  • Place the meat, onion, garlic cloves, bay leaf, chiles, peppercorns, tomato, carrots, and salt in a large casserole or soup pot. Fill with water until covered by at least an inch. Bring to a boil over high heat, then reduce heat to low, skim off any foam that may formed on top, and cover and simmer for 1 hour and 30 minutes.
  • Add the potatoes, and continue simmering for another 1 hour and 30 minutes, until the meat is easy to shred and the potatoes are fork tender.
  • Transfer the meat and potatoes to a large bowl. Strain the broth into a small saucepan. Bring to a simmer and cook for about another 30 minutes until reduced slightly.
  • Meanwhile, place the meat on a cutting board and finely chop. Mash the potatoes in the bowl, and add the refried beans and chopped meat. Mix until combined and season with salt and pepper.
  • Heat a comal or a dry skillet over medium heat until hot. Heat the tortillas on the comal or skillet for about 30 to 40 seconds per side; this will prevent them from breaking when rolling them into taquitos. Place 1 to 2 tablespoons of shredded beef on one side of each tortilla and roll them up tightly, inserting a wooden toothpick through the seam to hold them together. You can insert a toothpick through 2 to 3 taquitos at a time, so they will fry evenly and hold their shape. Repeat with remaining tortillas and filling.
  • Fill another heavy pan or large casserole with about an inch of oil. Heat over medium heat for at least 5 minutes before frying the taquitos.
  • Once the oil is hot, gently drop in the taquitos in batches, being careful to not overcrowd the pan. Fry them until they have crisped and turned golden, about 2 to 3 minutes on one side, then flip and repeat on the other side for another 2 to 3 minutes. Remove the taquitos from the oil and put them on a plate or tray lined with paper towels.
  • To serve, place 3 to 4 taquitos on a rimmed plate. Top with shredded cabbage, crema, queso fresco, and pickled red onions. Pour hot broth onto the taquitos and serve drowned! Or, you can serve the broth on the side for dunking, or for people to drown the taquitos as they please.

Notes

Taquitos Dorados Ahogados

Chorizo Stuffed Pork Roast with Three Chiles Adobo

Chorizo Stuffed Pork Roast
Print Recipe
4.72 from 7 votes

Chorizo Stuffed Pork Roast with Three Chiles Adobo

Chorizo Stuffed Pork Roast with Three Chiles Adobo from Pati's Mexican Table, Season 7, Episode 1 "Tijuana’s Culinary Revolution"
Prep Time45 mins
Cook Time1 hr 30 mins
Total Time2 hrs 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: adobo, apple, Chorizo, pati's mexican table, pork, roast
Servings: 6 Servings
Author: Pati Jinich

Ingredients

For the marinade:

  • 2 pasilla chiles stemmed and seeded
  • 2 ancho chiles stemmed and seeded
  • 2 guajillo chiles stemmed and seeded
  • 1 garlic clove
  • 1 ripe tomato
  • 2 tablespoons white distilled vinegar
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground allspice
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher or sea salt or to taste
  • freshly ground black pepper
  • 3 pounds boneless pork loin butterflied to ¼” thickness

For the filling:

  • 1 tablespoon vegetable oil
  • 1/2 pound Mexican chorizo casings removed, chopped
  • 3 ounces bacon slices coarsely chopped
  • 1/2 cup chopped white onion
  • 1/2 cup chopped celery
  • 1 Granny Smith or a tart green apple, peeled and diced
  • 1 ripe plantain peeled and diced
  • 1/3 cup slivered almonds
  • 1/2 teaspoon kosher or sea salt

Instructions

For the marinade:

  • Place the pasilla, ancho and guajillo chiles along with the garlic and tomato in a saucepan. Cover with water, set over medium-high heat, bring to a boil and simmer for 10 minutes, or until the chiles are rehydrated and the tomato is cooked and mushy.
  • Using tongs or a slotted spoon, place the cooked vegetables into the jar of a blender, and add 1 cup of their simmering liquid along with the white distilled vinegar, cumin, allspice, oregano, salt and pepper. Puree until completely smooth.
  • You can ask the butcher to butterfly the pork loin at ¼” thickness, or you can do it yourself: Using a sharp knife, make a 1/4" deep horizontal cut into the center of the loin, then pull the cut piece back without detaching and continue making 1/4" cuts as if rolling out a fruit roll or plastic wrap. Place the loin between two large pieces of plastic wrap or wax paper and pound to even out the thickness of the meat, as well as tenderize a bit. If the butterflied meat is way too big, cut in half, so that you have two pieces of about 10”x5”.
  • Pour about half of the marinade into the bottom of a large baking dish. Place the butterflied loin in the dish so that the bottom of the meat gets covered in marinade. Pour the rest of the marinade on top of the loin and spread to cover.
  • Set a rack in the middle of the oven and preheat to 325 degrees Fahrenheit.

For the filling:

  • Heat the oil in a large skillet over medium-high heat. When hot, cook the chorizo for 3 to 4 minutes. Once the chorizo starts rendering its fat and browning a bit, add the bacon and cook for 2 to 3 minutes, until it begins to brown. Add the onion, celery, apple and plantain, and cook until softened and cooked through, about 6 to 7 minutes. Add the almonds and salt, stir and remove from heat.
  • Scrape the filling onto the butterflied loin - if you have two pieces, divide it among both pieces. Spread all over, leaving about an inch around the edge so the filling doesn’t escape as you roll up the loin. Gently roll up the loin, without trying to pack or squeeze as you do - just try to contain the filling within the loin.
  • Place the rolled loin on a chopping board, and using butcher’s twine, roast tie the loin at intervals of about 1” from top to bottom. Return it to the the baking dish with the marinade, cover with aluminum foil and roast for 50 minutes. Raise heat to 400, remove the baking dish from oven, carefully take off the foil, and place back in the oven uncovered. Roast for another 25 to 30 minutes, until the meat has reached an internal temperature of at least 145 degrees and the top has beautifully browned. Remove from the oven, cover loosely with aluminum foil, and let it sit for at least 10 minutes before cutting off the twine and slicing.
  • To serve, slice and place on a platter, then pour the remaining marinade from the baking dish on top.

Notes

Lomo Relleno a los Tres Chiles

Brown Sugar Carnitas

brown sugar carnitas
Print Recipe
4.64 from 11 votes

Brown Sugar Carnitas

Brown Sugar Carnitas from Pati's Mexican Table, Season 7, Episode 2 "Tijuana: Stories from the Border"
Prep Time5 mins
Cook Time1 hr 30 mins
Total Time1 hr 35 mins
Course: Main Course
Cuisine: Mexican
Keyword: brown sugar, Carnitas, pati's mexican table, pork
Servings: 8 Servings
Author: Pati Jinich

Ingredients

  • 1 cup lard, vegetable shortening or oil
  • 3 to 4 pounds boneless pork shoulder or butt fat on, cut into 3” chunks
  • 4 teaspoons kosher or sea salt divided
  • 1 teaspoon freshly ground black pepper
  • 2 cups milk divided
  • 2 garlic cloves
  • 1/4 white onion coarsely chopped
  • 2 bay leaves
  • 1/2 cup brown sugar

Instructions

  • Heat the lard in a large Dutch oven or heavy casserole over medium-high heat. Season the meat with 2 teaspoons of the salt and the black pepper. Once the lard has melted, add the meat, brown on all sides, stirring and flipping as it does, for about 10 to 12 minutes.
  • In the jar of a blender, pour 1 ½ cups of the milk and add the garlic, onion and remaining 2 teaspoons of salt. Puree until smooth. Pour over the meat and let it come to a simmer, then reduce heat to medium-low, drop in the bay leaves, and cover. Cook covered for 1 hour and 15 minutes, flipping the chunks of meat a couple times in between.
  • In a small bowl, combine the remaining ½ cup milk with the sugar. Pour over the carnitas, stir, and let them continue to cook, uncovered, for another 4 to 5 minutes. Turn off the heat.
  • With a slotted spoon, remove the meat and place in a bowl. Shred with a couple forks, add a couple tablespoons of the seasoned fat remaining in the casserole and toss.

Notes

Carnitas Caramelizadas

Dulce de Leche Banana Bread

Dulce de Leche Caramel Banana Bread
Print Recipe
4.15 from 7 votes

Dulce de Leche Banana Bread

Dulce de Leche Banana Bread from Pati’s Mexican Table Season 7, Episode 2 "Tijuana: Stories from the Border"
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Breakfast, Dessert
Cuisine: American, Mexican
Keyword: banana bread, Cajeta, Dulce de Leche, pati's mexican table
Servings: 8 to 10 Servings
Author: Pati Jinich

Ingredients

  • 1/2 cup (or 1 stick) unsalted butter at room temperature plus more to grease the pan
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 ripe bananas peeled, sliced and completely mashed
  • 1/2 cup Dulce de Leche or Cajeta
  • 1/4 cup boiling water
  • For garnish confectioners' sugar

Instructions

  • Place rack in the middle of the oven and preheat to 350 degrees Fahrenheit. Grease a 9”x5” nonstick loaf pan with butter.
  • In the bowl of a standing mixer, set with the paddle attachment, beat the butter at medium speed until light and fluffy, about 3 to 4 minutes. Add the brown sugar and granulated sugar and continue beating until smooth. Add the eggs and vanilla and continue beating for a couple minutes.
  • In a bowl, combine the flour, baking soda, baking powder and salt. Reduce the mixer speed to low, and add the flour mixture ¼ cup at a time. Continue beating until well incorporated. You will have a very dry batter.
  • Remove a third of the batter and set aside in a separate bowl. Add the mashed bananas to the remaining batter in the mixer bowl and continue beating until the batter is fluffy and mixed. Pour the banana batter into the prepared pan.
  • Rinse the mixer bowl and paddle attachment. Add the reserved batter and the Dulce de Leche to the mixer bowl and beat at medium speed, for a minute, until blended. Reduce speed, pour in the boiling water and continue beating until completely smooth. Pour the dulce de leche caramel batter in the pan over the banana batter.
  • Place in the oven and bake for an hour, until the top is puffed up, golden brown and a toothpick comes out moist but not wet on a corner of the bread. Remove from the oven, let cool and flip out of the pan onto a platter. Garnish with confectioners’ sugar. Once it has cooled completely, cover it, so it retains and even gains more moisture.

Notes

Pan de Plátano con Dulce de Leche

Garlic and Cumin Rubbed Chicken

Garlic and Cumin Rubbed Chicken
Print Recipe
4.34 from 9 votes

Garlic and Cumin Rubbed Chicken

Garlic and Cumin Rubbed Chicken from Pati's Mexican Table, Season 7, Episode 5 "Mexican Wine Country"
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: chicken, cumin, garlic, pati's mexican table
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 4 ancho chiles stemmed and seeded
  • 2 dried chipotle chiles stemmed and seeded, moritas
  • 15 garlic cloves
  • 2 teaspoons cumin seeds
  • 2 teaspoons kosher or sea salt or more to taste
  • 1/3 cup olive oil plus more for greasing the baking sheet
  • 1 3-4 pound chicken cut up into 10 serving pieces (breasts cuthalf)
  • 1 cup chicken broth

Instructions

  • Place the ancho and chipotle chiles in a saucepan, cover with water and set over medium-high heat until it comes to a boil. Simmer at medium heat for 10 minutes, until the chiles are completely rehydrated.
  • Place the rehydrated chiles into the jar of a blender, along with 1/2 cup of their simmering liquid, the garlic, cumin seeds, salt and olive oil. Puree until completely smooth. Scrape into a bowl and let it cool.
  • Place the chicken in a container and cover completely with the garlic and cumin marinade. You can marinate it covered in the refrigerator up to two days. But you may also roast it right away without marinating ahead of time.
  • If you marinated the chicken ahead of time, remove it from the refrigerator. Preheat oven to 450 degrees Fahrenheit.
  • Generously grease a baking pan with oil. Place the chicken on the pan skin side down and sprinkle with a little salt. Put it in the oven and roast for 15 minutes. Carefully remove it from the oven, reduce the temperature to 375 degrees, flip over the chicken pieces and spoon any of the marinade on the bottom of the pan over the chicken pieces. Pour the chicken broth onto the bottom of the pan and return to the oven. Roast for 45 to 50 more minutes, or until the chicken is cooked through and the juices run clear – and there are barely any juices when pierced with a knife.

Notes

Pollo Ajocomino

Jalapeño Garlic Crispy Potatoes

Jalapeño Garlic Crispy Potatoes
Print Recipe
4 from 9 votes

Jalapeño Garlic Crispy Potatoes

Jalapeño Garlic Crispy Potatoes from Pati's Mexican Table, Season 7, Episode 8 "Road Trippin’ with Javier Plascencia"
Prep Time15 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 25 mins
Course: Side Dish
Cuisine: Mexican
Keyword: garlic, jalapeno, pati's mexican table, potatoes, roasted potatoes
Servings: 4 to 5 Servings
Author: Pati Jinich

Ingredients

  • 3 pounds red bliss potatoes rinsed, cut into bite size chunks
  • 5 tablespoons olive oil divided
  • 1 1/4 teaspoons kosher or sea salt divided, more to taste
  • 7 cloves of garlic pressed or finely chopped
  • 1 jalapeño stemmed and finely chopped (keep the seeds)

Instructions

  • Set a rack on the upper third of the oven and preheat to 425 degrees Fahrenheit.
  • Place the potatoes in 9”x13” baking dish. Toss with 3 tablespoons of the olive oil and a teaspoon of the salt. Roast for 45 minutes.
  • In a small bowl, combine the remaining 2 tablespoons olive oil with the garlic, jalapeño, and the remaining ¼ teaspoon salt, mix well.
  • After 45 minutes, remove potatoes them from the oven and toss with the jalapeño mix, scraping the bottom of the baking dish as you do. Mix well and place back in the oven for another 35 minutes, flipping and scraping once in between, until completely crisped up. Serve.

Notes

Papas Crujientes con Ajo y Jalapeño

Veggie Loaded Mexican Lasagna

Veggie Loaded Mexican Lasagna
Print Recipe
4.38 from 8 votes

Veggie Loaded Mexican Lasagna

Veggie Loaded Mexican Lasagna recipe from Pati's Mexican Table Season 7, Episode 9 "The Godmother of Cabo Cuisine"
Prep Time45 mins
Cook Time1 hr 10 mins
Total Time1 hr 55 mins
Course: Main Course
Cuisine: Italian, Mexican
Keyword: Corn, Lasagna, Mushroom, Poblano, Spinach, Vegetable, Vegetarian, Zucchini
Servings: 6 to 8 Servings
Author: Pati Jinich

Ingredients

For the Spinach and Mushroom filling:

  • 1 pound baby spinach
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 leek halved, rinsed, thinly sliced (about 2 cups)
  • 14-16 scallions white and light green parts thinly sliced (about 1 ½ cups)
  • 2 garlic cloves peeled and finely chopped or pressed
  • 8 ounces mushrooms cleaned and sliced
  • 2 teaspoons kosher or sea salt or to taste
  • Freshly ground black pepper
  • 2 eggs lightly beaten
  • 2 cups requesón or ricotta cheese

For the Zucchini, Poblano and Corn filling:

  • 2 zucchinis (about 1 pound) diagonally and thinly sliced to about 1/8”
  • 1 1/2 teaspoons kosher or sea salt or to taste, divided
  • Freshly ground black pepper to taste
  • 4 tablespoons olive oil divided
  • 2 tablespoons unsalted butter
  • 1 1/2 large white onions halved, slivered
  • 4 poblano peppers roasted, sweated, cleaned, peeled and cut into julienne or slices
  • 1 ear of corn kernels shaved off (about 1 cup)

For the Salsa Roja (makes about 4 cups):

  • 2 pounds ripe tomatoes
  • 2 garlic cloves
  • 1 serrano or jalapeño chile more to taste
  • 1 1-inch thick slice of a large white onion (about 2 ounces), peeled
  • 1 teaspoon kosher or sea salt or to taste
  • 3 tablespoons tomato paste
  • 1 tablespoon vegetable oil
  • 1 cup chicken or vegetable broth

To assemble the Lasagna:

  • 2 tablespoons unsalted butter for greasing baking dish
  • 1 pound lasagna noodles
  • 2 cups grated Oaxaca or mozzarella cheese
  • 1 cup (8 ounces) grated Cotija cheese or Parmesano Reggiano

Instructions

To make the spinach and mushroom filling:

  • Bring salted water to boil in a medium saucepan. Once it is boiling, add the spinach and cook just for a minute, until it completely wilts. Drain and squeeze out as much water as possible with cheesecloth, a clean kitchen towel, or a wooden spoon. When cool enough to handle, coarsely chop and set aside.
  • Heat the olive oil and butter in a large skillet over medium heat, add the leek and scallions and cook for 4 to 5 minutes, until softened. Add the garlic, stir, and cook for a minute, until fragrant. Raise the heat to medium high, wait a minute, and add the sliced mushrooms. Sprinkle in a teaspoon salt and black pepper, let them brown for a minute or two, and continue to cook until they let out their juices and begin to brown again, 4 to 5 minutes more. Once their juices have almost evaporated, add the chopped spinach, mix well, and continue cooking for another 4 to 5 minutes, until all the spinach juices evaporate. Turn off the heat, set aside, and let cool to room temperature.
  • In a small bowl, beat the eggs, add the requeson or ricotta cheese, the remaining teaspoon salt, and mix well. Combine with the spinach and mushroom mixture and set aside.

To make the zucchini, poblano and corn filling:

  • Heat 2 tablespoons of olive oil in a large nonstick skillet set over medium-high heat and season the zucchini slices with about ½ teaspoon salt and pepper to taste. Once the oil is hot, working in batches, brown the zucchini slices for a minute or so per side and transfer to a platter covered with paper towels. Set aside when you are done.
  • Reduce the heat to medium, add 2 more tablespoons of olive oil and the butter. Once the butter has melted, stir in the onions. Cook, stirring occasionally and scraping the bottom of the pan, for 7 to 8 minutes, until they have completely wilted and have browned around the edges. Add the poblano pepper strips and 1 teaspoon salt, stir, and continue to cook for another couple minutes. Make room in the middle of the pan, add the corn kernels and cook for a couple minutes, stirring to combine with the rest of the mix. Remove from the heat and taste for salt, adding more if need be. Set aside.

To make the salsa roja:

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

To assemble the lasagna:

  • Generously butter a 9”x13” baking dish. Bring salted water to a boil in a large pot. Cook the lasagna noodles per package instructions, or for 8 to 9 minutes, stirring them as they cook so they won’t stick. Drain and immediately lay them out them on an oiled baking sheet.
  • Set a rack in the middle of the oven and preheat to 375 degrees Fahrenheit.
  • Spread about 1/2 cup tomato sauce onto the bottom of the buttered baking dish. Place a layer of cooked lasagna noodles over the sauce, draping them so they coat the entire surface. Spread half the spinach and mushroom filling over the noodles.
  • Place a second layer of cooked lasagna noodles. Top with half of the poblano and corn mixture and half of the zucchini slices. Cover with about a cup of the salsa roja.
  • Place a third layer of cooked lasagna noodles. Top with the other half of the spinach and mushroom filling.
  • Place a fourth layer of cooked lasagna noodles. Add the remaining half of the poblano and corn mixture, the rest of the zucchini slices, and about a cup of the salsa roja.
  • Place fifth layer of cooked lasagna noodles and cover with the remaining cup of tomato sauce. Add the grated Oaxaca or mozzarella cheese, and top with the Cotija cheese or parmesano reggiano.
  • Cover the baking dish loosely with aluminum foil, making sure it is tight all around the edges, but that there is a lot of space over the cheese - like a tent or bubble - so the aluminum is not very close to the cheese on top.
  • Place baking dish on a baking sheet and put into the oven. Bake for 40 minutes, then carefully remove the aluminum foil and return to the oven for another 25 to 30 minutes. The top should have melted, browned and begun to crisp along the edges. Remove from the oven and let the lasagna sit for 10 minutes before cutting into it.

Notes

Lasagna de Verduras a la Mexicana

Chocolate Custards

Jericalla Chocolate Custards
Print Recipe
4 from 7 votes

Chocolate Custards

Chocolate Custards, from Pati’s Mexican Table Season 7, Episode 10 "Los Cabos by Land & Sea"
Cook Time1 hr
Total Time1 hr
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, custard, Dessert, Jericalla, pati's mexican table
Servings: 10 Custards
Author: Pati Jinich

Ingredients

  • 5 cups whole milk
  • 1 tablespoon vanilla extract
  • 1 2- inch stick ceylon cinnamon or canela
  • 8 ounces semi-sweet chocolate broken or cut into small (1/4-inch) pieces
  • 9 egg yolks
  • 1 cup granulated sugar
  • Pinch of fine sea salt
  • 1 batch Blackberry, Mint and Lime Coulis (optional)

Instructions

  • Place the milk, vanilla extract and cinnamon stick in a medium saucepan and bring to barely a simmer over medium heat. Once it begins to bubble and simmer around the edges, reduce the heat to the lowest possible setting and simmer for 5 more minutes. Remove from the heat and set aside to cool. Once cool, remove the cinnamon stick.
  • Preheat the oven to 350 degrees Fahrenheit.
  • Place the chocolate in the top part of a double boiler, or in a metal bowl set over a saucepan filled with 1 inch of water. Make sure that the bottom of the bowl is not touching the water. Bring the water to a simmer and melt the chocolate. Stir with a rubber spatula to make sure all of the chocolate is evenly melted.
  • In a medium bowl, using a whisk or fork, combine the egg yolks, sugar, and salt and whisk or beat until thickened and the color has gone from bright to pale yellow, about 1 minute (or count 60 Mississippi’s at your own leisure). Slowly whisk in the melted chocolate and combine thoroughly. A ladleful at a time, whisk in the cooled milk.
  • Fill a baking dish or roasting pan, large enough to accommodate ten 6-ounce ramekins or flan or custard molds, with ½-inch of hot water. Place the molds in the water bath. Using a ladle, carefully fill the molds with the custard up to about ¼-inch below the rims.
  • Carefully place the baking dish in the oven and bake for 40 minutes, or until the custard has begun to set. The top layer should be thick and resemble the top of a brownie. It should not be browned, although there can be a few small spots here and there.
  • Very carefully remove the pan from the oven and the ramekins from the water bath. The jericalla will jiggle and will look a bit runny under the thickened tops, like a thin pudding. They will thicken as they cool.
  • Serve at room temperature, or once cool, chill in the refrigerator and serve cold. Serve with Blackberry, Mint and Lime Coulis if you desire.
  • Variation: Some Mexican cooks brown or caramelize the top layer of their jericallas by briefly running them under a broiler (I prefer a top layer that thickens as it bakes but doesn’t brown). If you want the darker caramelized topping, place the custards under the broiler for 30 seconds after they have cooled.

Notes

Jericalla de Chocolate

Dulce de Leche Mousse

Dulce de Leche Caramel Mousse
Print Recipe
4.29 from 7 votes

Dulce de Leche Mousse

Dulce de Leche Mousse from Pati’s Mexican Table Season 7, Episode 11 "New York"
Prep Time10 mins
Cook Time2 hrs
Total Time2 hrs 10 mins
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Dessert, Dulce de Leche, mousse, pati's mexican table, Recipe
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 1/3 cup water
  • 1 envelope or about 1 tablespoon, unflavored gelatin granules
  • 1/2 cup whole milk
  • 1 cup Dulce de Leche or Cajeta
  • 1 cup heavy whipping cream
  • 1 cup diced fresh strawberries or berries of your choice optional for garnish

Instructions

  • Pour the water into a medium heatproof bowl and add unflavored gelatin. Stir and let it sit until the mixture puffs up, about 2 minutes. Fill a small saucepan, that can hold the heatproof bowl, with a couple inches of water and bring to a simmer. Place the bowl with gelatin on top, stirring occasionally, until gelatin completely dissolves, about 2 minutes. Remove from heat.
  • Add the milk and Dulce de Leche to a small saucepan set over medium heat. Stir until fully combined, about 1 to 2 minutes.
  • Pour the mixture into the bowl with the diluted gelatin and mix well. Set the bowl over an ice bath and let mixture cool and begin to set.
  • In a stand mixer, fitted with the whisk attachment, beat the heavy whipping cream until it holds soft peaks. Be careful not to overbeat.
  • Gently fold the cooled dulce de leche caramel mixture into the whipped cream until fully combined. Don’t overmix, so you won’t lose much volume. Pour the mixture into a 6 cup ring mold, bundt pan, or 6 individual ramekins (of 6 to 7 ounces). Cover with plastic wrap and chill for at least 2 to 3 hours before serving.
  • When ready to serve, remove mousse from refrigerator. If using a mold or bundt pan, invert the mousse onto a platter. Top with berries, if desired, or chocolate salami.

Notes

Mousse de Dulce de Leche

Chocolate Salami

Chocolate Salami
Print Recipe
4.43 from 7 votes

Chocolate Salami

Chocolate Salami from Pati's Mexican Table, Season 7, Episode 11 "New York"
Cook Time10 mins
Course: Dessert
Cuisine: Mexican
Keyword: Chocolate, James Beard House, Maria Cookies, pati's mexican table
Servings: 2 logs (serves 6 to 8 people)
Author: Pati Jinich

Ingredients

  • 8 ounces (or 225 grams) bittersweet chocolate
  • 1 tablespoon unsweetened cocoa powder
  • 3/4 cup unsalted butter
  • 2/3 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 5 egg yolks
  • 12 ounces Maria Cookies broken into small pieces
  • 1/2 cup pecans lightly toasted and coarsely chopped optional
  • confectioners' sugar optional

Instructions

  • In a double boiler set over simmering water, melt the chocolate and cocoa powder along with the butter. Remove from the heat, stir, and transfer the mix to a large heatproof bowl. Add the sugar and vanilla and combine with a spatula in a circular motion. Slowly add the egg yolks, one by one, mixing very well after each addition. Fold in the broken cookie chunks. If adding pecans, fold them all in as well. You will have a moist and chunky, rough looking mix.
  • Cut 2 pieces of waxed or parchment paper of about 15" length. Spoon half of the mixture onto each piece of paper. Shape them into logs with your hands and roll them in the paper to give them a salami shape of about 2" thickness. Having the paper cover makes it easy to give them a quick roll to give them a round shape. To finish, twist the ends of the paper in opposite directions.
  • Wrap each one in a layer of plastic wrap. Place them in the freezer for about 2 or 3 hours or until frozen.
  • If you wish, roll each log in confectioners’ sugar before slicing to make the slices resemble salami. Slice them as thin or thick as you like, while frozen, and serve.
  • Chocolate salami will keep in the freezer, tightly wrapped, for about 6 months. Remove from the freezer about 10 minutes before you want to slice it.
  • If you want to give them as gifts, you may want to buy colored paper to give them a festive feel. Though, I also like to use brown unbleached parchment paper - it gives them a deli style. In any case, if you traveled with them for a while, don't forget to tell your friends to place the chocolate salamis in the freezer or refrigerator as soon as you give it to them(!).

Notes

Salami de Chocolate

Mole Verde with Pork and White Beans

Pati Jinich mole verde with pork and white beans
Print Recipe
4.8 from 5 votes

Mole Verde with Pork and White Beans

Mole Verde with Pork and White Beans recipe from Pati's Mexican Table Season 6, Episode 7 "The Art of Mole"
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: Mexican
Keyword: beans, Mexican, Mole, pork, stew, tomatillos, verde
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the Pork and Beans:

  • 4 pounds country style ribs cut into 2-inch chunks, no bones
  • 1 head of garlic cut in half lengthwise
  • 1 white onion halved
  • 3 bay leaves
  • 10 black peppercorns
  • 1 tablespoon kosher or coarse sea salt
  • 1 pound dry small white beans such as navy beans

For the Mole Verde:

  • 2 pounds tomatillos husked and rinsed
  • 1 to 2 serrano or jalapeño chiles stemmed
  • 3 garlic cloves
  • 1/2 cup white onion coarsely chopped
  • 1 teaspoon kosher or coarse sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 whole cloves
  • 4 cups of pork broth reserved from cooking the pork, divided
  • 2 tablespoons vegetable oil
  • 1/2 cup coarsely chopped fresh epazote leaves and upper parts of stems
  • 1/2 cup coarsely chopped fresh parsley leaves and upper parts of stems
  • 3 to 4 teaspoons fresh hoja santa leaves torn into pieces, or substitute 1 teaspoon dried and crumbled, or skip
  • Chopped white onion to garnish
  • Thinly sliced radishes to garnish
  • Quartered limes to squeeze to garnish

Instructions

To cook the pork and beans:

  • Place the pork, garlic, onion, bay leaves, peppercorns and salt into a large soup pot. Cover generously with water. Set over high heat and bring to a rolling boil. Skim off any foam that forms on top, then cover, reduce heat to low and cook until meat is tender, about an hour. Take off the heat. Remove the pork chunks and place in a bowl, set aside.
  • Strain the pork cooking liquid into a large bowl. Set aside 4 cups to use for making the mole verde, and pour the rest of the liquid back into the soup pot. Set over high heat, incorporate the beans, and bring to a boil. Reduce heat to low, cover and cook for an hour or until tender. Remove from the heat and set aside.

To make the mole verde:

  • Place the tomatillos and chiles on a baking sheet and set under the broiler until they are completely charred, soft and mushy, anywhere from 8 to 10 minutes.
  • Place the roasted tomatillos and chiles along with the garlic, onion, salt and pepper in the jar of a blender. Remove and discard the stems from the whole cloves, and add the tops or “berries” (may have already been crumbled) into the jar as well. Add 1 cup of the reserved pork broth and puree until completely smooth.
  • Heat the oil in a large casserole over medium-high heat. Once hot, but not smoking, add the tomatillo puree. Cover partially with a lid and cook for 10 minutes, stirring occasionally, until thickened considerably and has deepened in color.
  • In the jar of the blender, place the epazote, parsley and hoja santa along with remaining 3 cups of broth, and puree until completely smooth. Add to the casserole with the sauce and stir. When it comes to a simmer, add the reserved pork chunks and beans.
  • Continue cooking at a medium simmer for 25 minutes or until meat is completely coming apart and mole verde has thickened again. Serve and let people garnish as they please with onion, radishes and squeezes of lime.

Notes

Mole Verde con Puerco y Frijol Blanco

Oaxaca Style Refried Beans

Print Recipe
4.55 from 11 votes

Oaxaca Style Refried Beans

Oaxaca Style Refried Beans recipe from Pati's Mexican Table Season 6, Episode 9 "Oaxaca Breakfast: Messy & Delicious"
Prep Time5 mins
Cook Time2 hrs
Total Time2 hrs 5 mins
Course: Side Dish
Cuisine: Mexican
Keyword: black beans, epazote, pati's mexican table, queso fresco, refried beans
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound black beans rinsed
  • 1 white onion halved
  • 1 tablespoon kosher or coarse sea salt or to taste
  • A couple sprigs fresh epazote or cilantro
  • 5 dried avocado leaves
  • 3 dried chiles de arbol
  • 2 tablespoons lard or vegetable oil
  • 1/2 cup white onion finely chopped
  • For garnish queso fresco
  • For garnish ripe avocado

Instructions

  • Place the black beans and the onion in a large soup pot or casserole and add enough water to cover by at least 2- to 3-inches. Bring to a rolling boil over high heat and cover with a lid, leaving it slightly open. Reduce heat to medium-low and cook for an hour to an hour and 15 minutes – making sure there is always sufficient water (if you need to add a cup, make sure it is boiling hot).
  • Once the beans are cooked and tender, add 1 tablespoon salt and a couple sprigs of fresh epazote or cilantro. Cook for another 15 minutes. Turn off heat.
  • In a hot comal or skillet set over medium heat, toast the avocado leaves and chiles de arbol for a couple of minutes until fragrant and browned, flipping as they toast. Remove from the heat. Break the leaves into pieces. Remove the stem from the chiles and break into pieces without discarding the seeds.
  • Working in batches if necessary, add the cooked beans and at least 1 1/2 cups of their cooking liquid (or add water if need be) to the jar of a blender, as well as the avocado leaves and chiles. Puree until a little chunky.
  • In a large skillet or casserole set over medium-high heat, heat the lard or vegetable oil. Once hot, but not smoking, add the chopped onion. Cook until translucent and edges are beginning to brown, about 6 to 7 minutes. Incorporate pureed beans and reduce heat to medium. Cook, stirring occasionally, until they thicken to your liking. I cook them for about 10 to 12 minutes.

Notes

Frijoles Oaxaqueños

Caramelized Pasilla Brisket

Pati Jinich caramelized pasilla brisket
Print Recipe
4.67 from 6 votes

Caramelized Pasilla Brisket

Caramelized Pasilla Brisket recipe from Pati's Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: Mexican
Keyword: ancho chiles, beef, braised, brisket, carrots, pasilla, potatoes, stew, tomatillos
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 2 ounces (about 5 to 6) dried pasilla chiles stemmed and seeded
  • 3 pounds beef brisket trimmed
  • 2 teaspoons kosher or coarse sea salt divided
  • Freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 1/2 pounds tomatillos husked, rinsed, quartered
  • 1 large white onion cut into chunks
  • 10 garlic cloves peeled
  • 4 cups chicken broth
  • 4 ounces (or 1/2 cup) grated piloncillo or brown sugar
  • 1 1/2 pounds baby potatoes halved
  • 1 1/2 pounds carrots peeled and cut diagonally into 1-inch pieces
  • Greens of your choice for salad
  • Freshly squeezed lime juice and olive oil to dress the salad

Instructions

  • Pre-heat the oven to 350°F.
  • Heat up a comal or skillet over medium heat, then toast the pasilla chiles for about 1 to 2 minutes, flipping with tongs as they toast. Remove from heat and place in a bowl.
  • Season the meat with 1 teaspoon salt and freshly ground black pepper to taste. Heat oil in a large casserole or roasting pan set over high heat. Brown the meat for about 2 to 3 minutes per side. Add the toasted pasilla chiles, tomatillos, onion, garlic, chicken broth, piloncillo, the remaining teaspoon salt, and freshly ground black pepper to taste. Make sure chiles are covered with the broth.
  • Cover and seal tight with a lid or aluminum foil. Place in the oven and braise for 3 to 3-and-a-half hours, or until meat is tender. Remove from the oven. Remove the meat and place on a chopping board.
  • In a pot with salted boiling water, cook the potatoes and the carrots for 15 to 20 minutes, until tender. Drain and reserve.
  • Pour all the remaining contents of the roasting pan into the jar of a blender and puree until completely smooth. Pour the sauce back into roasting pan.
  • Slice the meat against the grain into about 1/2 to 3/4-inch slices and return it to the roasting pan. Add the potatoes and carrots, cover everything with the sauce. Cover the dish and return to oven for another 30 minutes. Remove the lid or aluminum foil, return to the oven and cook uncovered for another 30 minutes.
  • Toss the greens of your choice with lime juice and olive oil to taste. Serve the brisket with the side salad.

Notes

Falda Caramelizada con Chiles Pasilla

Chocolate Crepe Tower

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3.86 from 7 votes

Chocolate Crepe Tower

Chocolate Crepe Tower recipe from Pati's Mexican Table Season 6, Episode 11 "Juju's Chocolate-Covered Life"
Prep Time1 hr
Cook Time1 hr 30 mins
Resting Time6 hrs
Total Time8 hrs 30 mins
Course: Breakfast, Dessert
Cuisine: American, French
Keyword: cake, Chocolate, Crepes, Dessert, Ganache
Servings: 14 to 18 servings
Author: Pati Jinich

Ingredients

For the crepes:

  • 1 cup melted unsalted butter plus more to grease the pan
  • 3 cups all-purpose flour
  • 6 large eggs
  • 3 large egg yolks
  • 3 cups whole milk
  • 1/3 cup granulated sugar
  • 1/2 teaspoon kosher or coarse sea salt or to taste
  • 1 1/2 cups water

For the chocolate pastry cream:

  • 1/3 cup cornstarch
  • 4 cups whole milk divided
  • 1/2 cup heavy cream
  • 1 cup granulated sugar divided
  • 6 large egg yolks
  • 6 tablespoons unsalted butter
  • 1 tablespoon vanilla extract
  • 8 ounces (or 1 cup) dark or semi-sweet chocolate finely chopped

For the chocolate ganache:

  • 1/2 cup heavy whipping cream
  • 4 ounces bittersweet chocolate chopped

Optional garnishes:

  • 2 tablespoons confectioners' sugar for dusting
  • Sliced strawberries

Instructions

To make the crepes:

  • In a small saucepan, heat the butter over low heat until it melts.
  • Place the flour, eggs, egg yolks, milk, sugar, salt and melted butter in the blender and purée until smooth, about 10 seconds. Add the water and blend again until smooth. You can also mix the ingredients by hand, following the same order.
  • Place the batter in a container, cover and refrigerate for at least half an hour, or up to 12 hours. Once ready to make the crepes, whisk the batter well with a fork or a whisk.
  • Set a crepe pan or 7 1/2- to 8-inch nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about 1/4 cup of batter into it. Instead of working from the center to the sides, tilt the pan and pour the batter over one side and spread it as quickly as possible to the rest of the pan, so that it covers the entire surface.
  • Cook for about 25 seconds, until edges are cooked and begin to dry out and the bottom of the crepe is lightly browned. With a small spatula or fork, lift one edge of the crepe and turn it over quickly with your fingers. Cook the second side for about 15 seconds, or until it has lightly browned. Flip the crepe onto a plate.
  • Repeat with the rest of the batter. After 3 or 4 crepes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for each one. Stack the crepes on top of each other with the first/darker side down. You should have about 35 to 40 crepes.

To make the chocolate pastry cream:

  • In a small bowl, mix together the cornstarch and 2/3 cup of the milk. Using your fingers might be easiest. This creates a slurry to prevent lumps in your cream.
  • In a large pot over medium-high heat, bring the remaining milk, cream and 1/2 cup of the sugar to a simmer. In a medium bowl, whisk together the remaining 1/2 cup sugar and the egg yolks.
  • Ladle 1/2 cup of the simmering milk mixture into the eggs, whisking into the eggs while you pour in order to temper the eggs, so they won’t curdle. Once completely combined, pour the egg mixture into the pot with the milk mixture and add your cornstarch slurry. Stirring frequently, cook until mixture is thickened. Remove from the heat, stir in the butter, vanilla and chocolate, until it is all melted and combined. Set aside to cool until ready to use. If it will be more than a few hours, cover with plastic wrap and refrigerate until ready to use.
  • On a cake stand or serving platter, place a crepe and spread or pipe about 3 tablespoons of pastry cream onto the crepe. Repeat until all the crepes and cream are used up. Refrigerate the cake for at least 8 hours or overnight.

To make the chocolate ganache (make this after the cake has been refrigerated):

  • Place the chopped chocolate in a large heat-proof bowl. In a small saucepan, bring 1/2 cup cream to a boil. Pour the hot cream over the chocolate. Let it sit for 5 minutes undisturbed, then fold with a rubber spatula until the chocolate and cream are mixed completely.
  • Pour ganache onto the top of the refrigerated cake, letting it drip slightly down the sides. If desired, top with a dusting of confectioners’ sugar and serve with sliced strawberries.

Notes

Torre de Crepas de Chocolate

Tiger Pound Cake

Pati Jinich tiger pound cake
Print Recipe
4.19 from 11 votes

Tiger Pound Cake

Tiger Pound Cake recipe from Pati’s Mexican Table Season 6, Episode 10 "How I Got to Now"
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Dessert
Cuisine: Mexican
Keyword: cake, Chocolate, orange, pati's mexican table
Servings: 10 Servings
Author: Pati Jinich

Ingredients

  • 2 cups unsalted butter plus more to grease a 10 x 3.5 inch bundt pan
  • 2 1/2 cups granulated sugar
  • 3 cups all-purpose flour plus more to dust the bundt pan
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch kosher or coarse sea salt
  • 8 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup sour cream
  • 1/2 cup boiling water
  • 1/2 cup cocoa powder
  • 2 tablespoons grated orange zest
  • 1 teaspoon almond extract
  • 1/2 cup freshly squeezed orange juice
  • Confectioners' sugar for dusting

Instructions

  • Pre-heat oven to 350 degrees Fahrenheit. Butter a bundt pan and coat with flour, dusting off any excess flour.
  • In a stand mixer, beat the butter using the paddle attachment on medium-high speed until soft and creamy, anywhere from 2 to 3 minutes. Add the sugar and continue beating until fluffy and puffy.
  • Combine the flour, baking powder, baking soda and salt in a bowl. In another bowl, mix the eggs with vanilla and sour cream.
  • Reduce the mixer speed to low, and take turns adding flour mixture and egg mixture. Continue beating until thoroughly combined, scraping down the sides with a rubber spatula if need be. Transfer 1/3 the dough to another bowl, leaving the remaining 2/3 of the dough in the mixer.
  • In a small bowl, thoroughly combine the hot water and cocoa. With a rubber spatula, fold the cocoa mixture into the 1/3 of the batter set aside in an extra bowl until thoroughly mixed. Set aside.
  • To the batter left in the mixer, add the orange zest, almond extract and orange juice, and beat until completely mixed.
  • With two ice cream scoops or measuring cups, alternate dropping the chocolate batter and the orange-almond batter into the bundt pan. When all the batter is in the pan, run a butter knife or a skewer through it to create the marbled look.
  • Bake the cake for 50 to 60 minutes, until springy to the touch, lightly browned and a toothpick inserted comes out moist, but not wet. Remove the cake from the oven and let cool.
  • Once cool, run a butter knife around the cake and invert onto a platter. Sprinkle with confectioners’ sugar and serve.

Notes

Panque de Tigre – Naranja y Chocolate

Coloradito Chicken and a New Season

Oaxaca is a place I have been to countless times, but always leave wanting to go back.  No wonder I was eager to bring the crew, so they could experience all that I kept telling them about. And mostly, so they could help me capture it to bring to you.

My series director, Dan, must have been dizzy from me telling him how things are “different” in Oaxaca so many times. There is something in the air, and there is something in the way the light hits Oaxaca. It makes everything you think is familiar gain a completely different dimension. Maybe that is why Oaxaca is one of Mexico’s main cradles of art.

The blue in the sky seems a deeper shade of blue. The green in the plants, mountains and herbs looks more intense and has more saturated hues of green. When you wake up in the morning and open a window, the air smells fresher and feels more crisp. The sun shines brighter. And the word “diverse” has never had a better match.

Oaxaca is one of the – or the – most ethnically and culturally diverse places in all of Mexico. It has eight defined and distinctively different regions and 18 ethnic communities – each with their own culture, cuisine, language and pre-Hispanic forms of self governance and organization for life and society.

To put it simply, as my dad would say, Oaxaca is another world.

One of the common sayings related to Oaxaca is “the land of 7 moles.” But, the irony is that there are many more moles than that. There are dozens and dozens of them. Each mole has so many different versions, depending on the cook, the family or the town.

Here, I am sharing a Coloradito Mole with Chicken. I tested it many times at home to get the exact taste I experienced in the city of Oaxaca. So many times that Sami, my middle son, would joke “coloradito, mami, coloradito?” every time he walked in the kitchen and saw a large pot simmering.

Silky, delightfully sweet, savory, tangy, and with a light spice, it is a small window into the beautiful complex layers that Oaxaca has all around.

Try it at home and join me for the new season that is about to premiere! Check your local listings here.

pati jinich coloradito chicken
Print Recipe
4.29 from 7 votes

Coloradito Chicken

Here I am sharing a Coloradito Mole with Chicken. I tested it many times at home to get the exact taste I experienced in the city of Oaxaca. Silky, delightfully sweet, savory, tangy, and with a light spice, it is a small window into the beautiful complex layers that Oaxaca has all around.
Prep Time30 mins
Cook Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: Ancho, chayote, chicken, Chiles, Coloradito, green beans, Guajillo, Mole, Oaxaca, Pollo, Tomato
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 ripe plantain
  • 6 ancho chiles stemmed and seeded
  • 5 guajillo chiles stemmed and seeded
  • 1 pound (or 3 to 4) ripe Roma tomatoes
  • 5 cloves garlic unpeeled
  • 1 1/2-inch thick slice of white onion
  • 1 1-inch-long stick ceylon cinnamon or canela (or 1/2 teaspoon ground ceylon cinnamon)
  • 3 whole cloves
  • 6 black peppercorns
  • 1/4 cup slivered almonds
  • 3 tablespoons sesame seeds
  • 1 teaspoon dried oregano
  • 2 tablespoons raisins
  • 1 tablespoon grated piloncillo or dark brown sugar
  • 2 teaspoons kosher or coarse sea salt divided
  • 1 3-pound chicken cut into 8 serving pieces (wings removed for later use and breasts cut in half)
  • Vegetable oil for cooking the chicken
  • 2 cups chicken broth
  • 1 3-ounce bar of Mexican chocolate broken into pieces
  • 1 pound chayote squash peeled and sliced into 1-inch strips
  • 1 pound green beans trimmed and cut into 1-inch pieces
  • Tortillas or rice to serve

Instructions

  • Pre-heat the oven to 400°F. Place the plantain in a baking dish lined with aluminum foil and make a couple of 1/2-inch slits on its skin. Bake until completely cooked through, about 40 minutes. Remove from the oven, when cool enough to handle, peel and slice. Set aside.
  • Heat a comal, griddle or skillet over medium heat. Once hot, toast the ancho and guajillo chiles for about 30 to 45 seconds per side, until fragrant and lightly toasted. Place chiles in a saucepan along with the whole tomatoes, cover with water and set over medium-high heat. Simmer for 12 to 15 minutes, until the chiles are rehydrated and plumped up, and the tomatoes are cooked and mushy.
  • On the same comal, griddle or skillet, char the unpeeled garlic cloves and the onion slice, until completely charred and softened, about 8 to 10 minutes, flipping a couple of times in between. Set aside to cool. Peel the garlic when cool enough to handle.
  • On a small skillet set over medium heat, toast the cinnamon stick for a minute or two until fragrant, flipping once. Next, toast the cloves and peppercorns for a minute, moving them around the entire time. Toast the almonds for a couple of minutes, until lightly browned, as well as sesame seeds. Lastly, toast the oregano for 5 to 10 seconds.
  • As each ingredient is finished being toasted, place it in the jar of the blender: the cinnamon, garlic, onion, cloves, peppercorns, almonds, sesame seeds, and oregano. Add the rehydrated chiles, cooked tomatoes and 1 cup of their cooking broth, and the plantain to the blender, as well. Incorporate the raisins, sugar and 1 teaspoon salt, and puree at least for a couple minutes until completely smooth. If your blender is on the smaller side, puree it in batches.
  • Set a large casserole over medium-high heat and heat enough oil to have about 1/8-inch of depth. Season the chicken with the remaining teaspoon of salt. Once the oil is hot, brown the chicken pieces in batches, making sure to not crowd the casserole. Cook until they have created a crust on the skin and are easy to flip, about 3 minutes per side. Place the finished pieces in a large bowl.
  • Once you are done browning the chicken, reduce the heat to medium-low. Carefully, and using the casserole’s lid as a shield (there will be splatters), pour the mole sauce into the oil. Stir and cover with the lid, leaving it slightly open, and cook for about 6-7 minutes, stirring occasionally (still protecting yourself with the lid), until the sauce is very thick and seasoned. Add the chicken broth, chocolate pieces, and the browned chicken pieces, and cook for another 20 minutes. Add the chayote squash and green beans, give it a good stir, and cook until vegetables are cooked yet tender, another 10 minutes.
  • Serve with tortillas and/or rice.

Notes

Mole Coloradito con Pollo

Meatballs in Guajillo Sauce

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4.56 from 9 votes

Meatballs in Guajillo Sauce

Meatballs in Guajillo Sauce recipe from Pati's Mexican Table Season 6, Episode 5 "From Pueblo to City"
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course
Cuisine: Mexican
Keyword: Albondigas, epazote, guajillo chiles, meatballs, tomatillos, turkey
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • 6 guajillo chiles stemmed and seeded
  • 2 pounds tomatillos husked and rinsed
  • 3 garlic cloves peeled
  • 1 1/2 teaspoons kosher or coarse sea salt divided, or to taste
  • 2 tablespoons canola or safflower oil
  • 1 1/4 cups finely chopped onion divided
  • 2 pounds ground turkey breast
  • 1/2 cup unseasoned breadcrumbs
  • 1 large egg lightly beaten
  • 1/4 teaspoon freshly ground black pepper
  • 3 cups chicken broth
  • 2 sprigs of fresh epazote or cilantro sprigs, or substitute 4 dried leaves

Instructions

  • Heat a casserole over medium-high heat. Once hot, toast the guajillo chiles, turning often, until toasted deeply browned and you can smell the chile fumes, about 2 minutes. Add the tomatillos and garlic, cover with water, and bring to a boil over high heat. Reduce heat to medium and simmer until the tomatillos are thoroughly cooked, their color has changed from a bright green to olive, and the guajillos have plumped up and rehydrated, about 12 minutes. Remove from the heat.
  • Using a slotted spoon, transfer the tomatillos, garlic, chiles and 1/2 cup cooking liquid to a blender. Allow to cool slightly, add 1 teaspoon salt and puree until completely smooth. Drain the water from the casserole or soup pot, rinse and dry, and return to the stove.
  • Add the oil and heat over medium heat. Once hot, add 1 cup of the chopped onion and cook until tender and the edges have just begun to brown, about 5 minutes. Add the tomatillo puree, cover partially as the thick sauce will splash and splutter, and simmer for about 7 to 8 minutes, until the sauce has thickened and darkened.
  • Meanwhile combine the ground turkey with the breadcrumbs, egg, remaining 1/4 cup onion, remaining 1/2 teaspoon salt, and pepper. Mix together well.
  • When the tomatillo puree has cooked down stir in the broth, scraping the bottom and sides of the casserole to incorporate any sauce sticking to the bottom and sides of the pan.
  • Place the ground turkey mixture and a small bowl of water next to the casserole. Wet your hands, and start shaping the turkey into approximately 1 1/2-inch balls. Gently drop the balls into the sauce as you form them. When all the meatballs have been added to the sauce, add the sprigs of epazote or cilantro and simmer over medium heat, uncovered, for 35 minutes. Serve.

Notes

Albóndigas con Salsa de Guajillo

Oaxacan Chicken with Oregano and Garlic

oaxacan chicken with oregano and garlic
Print Recipe
3.75 from 12 votes

Oaxacan Chicken with Oregano and Garlic

Oaxacan Chicken with Oregano and Garlic recipe from Pati's Mexican Table Season 6, Episode 3 "A Queen in the Land of Gods"
Prep Time15 mins
Cook Time1 hr
Course: Main Course
Cuisine: Mexican
Keyword: chicken, garlic, oregano, pati's mexican table
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 30 garlic cloves
  • 1 cup fresh oregano leaves
  • 1/2 cup olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1 1/2 teaspoon kosher or coarse sea salt
  • To taste freshly ground black pepper
  • 1 3-pound chicken cut into 10 serving pieces breasts cut in half
  • 1 1/2 cups chicken broth

Instructions

  • Preheat oven to 450 degrees Fahrenheit.
  • Using a food processor or molcajete, process or mash the garlic, oregano, olive oil, lime juice, salt and pepper until coarse and well mixed, yet not completely pureed.
  • Rub the garlic mixture all over chicken and place skin side down on a non-stick baking sheet. If you don’t cook right away, you may marinate the chicken up to 24 hours, covered in the refrigerator.
  • Place in the oven and bake for 15 minutes. Remove from the oven and reduce temperature to 375 degrees. Flip over the chicken pieces, pour the chicken broth on the bottom of the sheet, and return to the oven for 45 minutes or until chicken is cooked through and the juices run clear when pierced with a knife.

Notes

Pollo Oaxaqueño con Orégano y Ajo

Tasajo

Pati Jinich tesajo
Print Recipe
4.72 from 7 votes

Tasajo

Tasajo recipe from Pati's Mexican Table Season 6, Episode 1 "One Day in Oaxaca"
Prep Time10 mins
Cook Time2 hrs 40 mins
Total Time2 hrs 50 mins
Course: Main Course
Cuisine: Mexican
Keyword: beef, flank steak, meat, pati's mexican table, tasajo
Servings: 6 Servings
Author: Pati Jinich

Ingredients

  • 2 pounds flank steak
  • 2 to 3 teaspoons kosher or coarse sea salt
  • Vegetable oil for cooking