Under 15 Min

Paloma Tricolor

drinks
Print Recipe
5 from 4 votes

Paloma Tricolor

The paloma is one of Mexico’s favorite ways to drink tequila, and this one with lime juice and grapefruit is the signature drink of the Mexican National Team!
Cook Time0 mins
Cuisine: Mexican
Keyword: cocktail, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

Instructions

  • Rim half of a 12-ounce collins glass with white salt and half with chili salt. Fill with ice. Add the tequila, lime juice, and grapefruit soda. Place lime wedge garnish between the two colors of salt (so the order of colors resembles the Mexican flag). Stir briefly and serve.

Grapefruit Tequila Mimosa

Grapefruit Tequila Mimosa
Print Recipe
3.5 from 2 votes

Grapefruit Tequila Mimosa

The boozy brunch favorite with a couple twists, using grapefruit juice and adding a splash of tequila.
Cook Time0 mins
Course: Drinks
Cuisine: American
Keyword: mimosa
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • 3 ounces freshly squeezed grapefruit juice chilled
  • 1 1/2 ounces Gran Centenario® Plata tequila
  • 1/2 ounce honey
  • 2 ounces Prosecco or other sparkling wine, chilled
  • Grapefruit slice for garnish (optional)

Instructions

  • In a cocktail shaker, combine the grapefruit juice, tequila, and honey. Shake until well mixed and pour into a mimosa glass. Pour Prosecco or sparkling wine on top. Garnish with a grapefruit slice and serve.

Spiked Agua de Mango

spiked agua de mango
Print Recipe
5 from 1 vote

Spiked Agua de Mango

A grown up mangonada with a splash of tequila.
Cook Time0 mins
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, mango
Servings: 1 serving
Author: Pati Jinich

Ingredients

Chile Piquín Syrup:

  • 1 cup sugar
  • 1 cup water
  • 1 teaspoon dried chile piquín or any Mexican dried chile powder

Agua de Mango:

  • 1 ripe mango peeled, pitted and cut into chunks (about 1 cup), plus more for garnish
  • 1/2 cup cold water
  • 1/2 ounce freshly squeezed lime juice
  • 1/2 ounce of the Chile Piquín Syrup
  • 2 ounces Gran Centenario® Reposado tequila
  • Kosher salt to rim glass
  • Mango slice to garnish (optional)
  • Lime wheel to garnish (optional)

Instructions

To make the Chile Piquín Syrup:

  • Combine the sugar and water in a small saucepan. Set over medium heat, add the chile piquín, stir, and bring to a simmer. Reduce heat and simmering for 5 minutes until the sugar dissolves into the water. Turn off heat and let it sit for at least an hour before using. Strain before using.

To make the Agua de Mango:

  • In a blender, combine the mango chunks, 1/2 cup cold water, lime juice, 1/2 ounce of the chile piquín syrup, and the tequila. Puree until completely smooth.
  • Wet the rim of a glass with water, or rub with half a lime, and dip into salt. Add ice cubes to the glass and pour in the agua de mango. Garnish with a slice of mango and a lime wheel.

Citrus Margarita

Citrus Margarita
Print Recipe
5 from 2 votes

Citrus Margartia

A refreshing twist on a margarita with not one, not two, but five different types of fresh citrus juice – lime, lemon, orange, grapefruit, and tangerine.
Cook Time0 mins
Course: Drinks
Cuisine: Mexican
Keyword: Margarita
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • Kosher salt to rim glass
  • Zest of a lime to rim glass
  • 2 ounces Gran Centenario® Plata tequila
  • 1/2 ounce fresh lime juice
  • 1/2 ounce fresh lemon juice
  • 1/2 ounce fresh orange juice
  • 1/2 ounce fresh grapefruit juice
  • 1/2 ounce fresh tangerine juice
  • 1 ounce maple syrup
  • Twisted lime wheel to garnish (optional)

Instructions

  • Combine salt and lime zest on a small plate. Wet the rim of a glass with water, or rub rim with half a lime, then dip into salt and lime zest mixture.
  • Add the tequila, all the juices, and maple syrup to a cocktail shaker with ice and shake until well mixed. Strain into the rimmed glass over fresh ice. Garnish with a twisted lime wheel and serve.

Piquín Salsa Verde

Piquín Salsa Verde
Print Recipe
4.75 from 4 votes

Piquín Salsa Verde

Piquín Salsa Verde from Pati's Mexican Table Season 11, Episode 7 "Cantina Culture"
Cook Time10 mins
Course: Salsa
Cuisine: Mexican
Keyword: chile piquín, Salsa
Servings: 2 1/2 cups approximately
Author: Pati Jinich

Ingredients

  • pounds tomatillos husks removed, rinsed
  • 2 garlic cloves unpeeled
  • ¼ white onion
  • 1 to 2 serrano chiles stemmed
  • 1 to 2 teaspoons dried piquín chiles
  • 1 cup coarsely chopped cilantro leaves and upper part of stems
  • 1 teaspoon kosher or coarse sea salt

Instructions

  • Place the tomatillos, garlic, onion, and serranos on a small baking sheet. Place under the broiler and char or roast for about 10 minutes, flipping as needed in between, until charred on the outsides and completely softened. Remove from the oven.
  • Alternatively, you can char or roast on a preheated comal set over medium-low heat or directly on the grill.
  • Once cool enough to handle, peel the garlic cloves. Place tomatillos, peeled garlic, onion, and serranos along with piquín chiles, cilantro, and salt into a blender and puree to your desired consistency (I like it to still be able to see the tomatillo seeds).

Notes

Salsa Verde con Piquin

Avocado and Panela Cheese Salad

Avocado and Panela Cheese Salad
Print Recipe
5 from 5 votes

Avocado and Panela Cheese Salad

Avocado and Panela Cheese Salad from Pati’s Mexican Table Season 11, Episode 2 “Sisters, Stew and Sass”
Cook Time0 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, panela cheese, salad
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 finely chopped shallot
  • 1 tablespoon coarsely chopped capers
  • ¼ cup coarsely chopped fresh cilantro
  • ¼ cup chopped pickled jalapeños
  • 2 tablespoons brine from pickled jalapeños
  • cup freshly squeezed lime juice
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher or coarse sea salt
  • ¼ teaspoon freshly ground black pepper
  • 3 ripe avocados halved, pitted and diced
  • 5 ounces panela cheese diced

Instructions

  • In a large bowl, place the shallot, capers, cilantro and pickled jalapeños and cover with the pickled jalapeño brine, lime juice, olive oil, salt and pepper. Whisk until well incorporated. Add diced avocados and panela cheese and toss to coat. You can refrigerate up to 24 hours until ready to eat.

Notes

Ensalada de Aguacate con Panela

Orange Piloncillo Adobo Pizza Sauce

Orange Piloncillo Adobo Pizza Sauce
Print Recipe
4.34 from 3 votes

Orange Piloncillo Adobo Pizza Sauce

Orange Piloncillo Adobo Pizza Sauce from Pati’s Mexican Table Season 11, Episode 5 “The Magic of Piloncillo”
Cook Time10 mins
Course: Sauce
Cuisine: Italian, Mexican
Keyword: pizza, sauce
Servings: 4 cups approximately
Author: Pati Jinich

Ingredients

Instructions

  • In a medium saucepan, heat the rendered fat over medium heat. Once hot, cook the onion until completely softened, about 3 minutes. Add the crushed tomatoes, adobo sauce, oregano, salt and black pepper, stir. Let cook for about 8 to 10 minutes, stirring occasionally, until thickened and darkened in color.

Notes

Salsa para Pizza con Adobo de Naranja

‘00’ Flour Pizza Dough

‘00’ Flour Pizza Dough
Print Recipe
4.41 from 5 votes

‘00’ Flour Pizza Dough

‘00’ Flour Pizza Dough from Pati’s Mexican Table Season 11, Episode 5 “The Magic of Piloncillo”
Cook Time0 mins
Cuisine: Italian, Mexican
Keyword: dough, pizza
Servings: 2 12-inch pizza doughs
Author: Pati Jinich

Ingredients

  • 2 teaspoons instant yeast or active dry yeast
  • 1 teaspoon sugar
  • teaspoons kosher or coarse sea salt
  • 1 cup lukewarm water
  • 2 tablespoons extra virgin olive oil divided, plus more for greasing the bowls
  • 3 cups (380 grams) ‘00’ pizza flour plus more if needed

Instructions

  • In a large bowl, combine the yeast with the sugar, salt, lukewarm water, and the oil. Add the flour and use your hands to incorporate it all together, knead until it is fully combined, about 2 to 3 minutes.
  • Turn onto floured countertop and knead for 20 to 30 seconds. If it feels too sticky add a bit more flour, it should be smooth and elastic and not sticky at this point.
  • Grease a large mixing bowl with olive oil. Place dough in the bowl, cover with a clean kitchen cloth and let it sit and rise anywhere from 1 to 2 hours, until it has ballooned, risen to a dome, and is very puffy.
  • Grease another medium bowl with a bit of olive oil. Divide dough into two pieces. Shape each piece into a ball by gently stretching it around itself in a circular motion. Place each ball in a bowl, cover and let it sit and rise again for another 30 minutes to an hour (or you can cover with plastic wrap and keep in the refrigerator for up to 48 hours).

Notes

Masa para Pizza con Harina ‘00’

Chimichurri Mexa

Chimichurri Mexa
Print Recipe
4.67 from 3 votes

Chimichurri Mexa

Chimichurri Mexa from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
0 mins
Course: Dip, Garnish, Salsa
Cuisine: Latin American, Mexican
Keyword: jalapeno, oregano, pepitas
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 2 garlic cloves finely chopped
  • 4 scallions or 2 spring onions, rooted ends removed, white and light green parts finely chopped
  • 1 fresh jalapeño or more to taste, stemmed and finely chopped
  • 1 to 2 pickled jalapeños stemmed, seeded and finely chopped
  • 1 cup cilantro leaves and upper stems finely chopped
  • 1 cup parsley leaves and upper stems finely chopped
  • 2 tablespoons fresh oregano leaves finely chopped, or 2 teaspoons dried
  • ½ cup pepitas or pumpkin seeds chopped
  • Zest of 1 lime
  • Juice of 1 lime
  • 3/4 cup olive oil
  • ½ cup red wine vinegar
  • 1 teaspoon kosher or coarse sea salt or more to taste
  • ½ teaspoon black pepper

Instructions

  • Combine all ingredients in a bowl. Let sit for at least 5 minutes before serving. Can be refrigerated for up to a week.

Notes

Chimichurri with a Mexican accent

Substitute for Sauce from Asado de Puerco

Poison Beans
Print Recipe
5 from 2 votes

Substitute for Sauce from Asado de Puerco

Substitute for Sauce from Asado de Puerco from Pati’s Mexican Table Season 11, Episode 3 “The World Cup of Tacos”
Cook Time10 mins
Course: Sauce
Cuisine: Mexican
Keyword: pork, sauce
Servings: 1 cup approximately
Author: Pati Jinich

Ingredients

  • 1 ancho chile stemmed and seeded
  • 1 guajillo chile stemmed and seeded
  • 1 garlic clove
  • ½ teaspoon dried oregano
  • Pinch cumin seeds
  • ¼ teaspoon kosher or coarse sea salt

Instructions

  • On a preheated comal over medium heat toast the ancho and guajillo chiles for about a minute per side. Transfer to a small saucepan and add the garlic clove, cover with water, and set over medium-high heat. Cook for about 10 minutes, until the chiles are rehydrated.
  • Place the chiles and garlic in the jar of a blender along with a cup of their cooking liquid and the oregano, cumin, and salt. Puree until completely smooth.

Super Greens Salad with Oregano Vinaigrette

Super Greens Salad
Print Recipe
4 from 4 votes

Super Greens Salad with Oregano Vinaigrette

Super Greens Salad with Oregano Vinaigrette from Pati's Mexican Table Season 11, Episode 9 "A Day with Hugo"
Cook Time0 mins
Course: Salad
Cuisine: Mexican
Keyword: cilantro, oregano
Servings: 6 servings
Author: Pati Jinich

Ingredients

Oregano Vinaigrette:

  • 1 teaspoon dried oregano
  • ¼ teaspoon cumin seeds
  • 1 garlic clove pressed or finely chopped
  • 2 tablespoons capers finely chopped
  • ½ cup fresh squeezed lime juice
  • ¼ cup olive oil
  • 2 teaspoons soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon grated piloncillo or dark brown sugar
  • 1 teaspoon kosher or coarse sea salt
  • ½ teaspoon freshly ground black pepper
  • 1 shallot thinly sliced

Salad:

  • 2 cups arugula rinsed and drained
  • 2 cups baby spinach leaves rinsed and drained
  • 2 cups watercress rinsed and drained
  • 1 cup basil leaves rinsed and drained
  • 1 cup cilantro leaves and upper part of stems rinsed and drained
  • 1 cup parsley leaves and upper part of stems rinsed and drained
  • ½ cup mint leaves rinsed and drained
  • 4 to 5 radishes rinsed and drained, bulbs thinly sliced, leaves coarsely chopped

Instructions

To make the oregano vinaigrette:

  • In a small saucepan preheated over medium-low heat for a few minutes, toast the oregano and cumin for 20 to 30 seconds, stirring occasionally, just until fragrant and toasty, don’t let them burn. Remove from heat set aside to cool. When cooled, finely chop or crush with a sharp knife.
  • In a small bowl, combine the oregano, cumin, garlic, capers, lime juice, olive oil, soy sauce, Worcestershire, piloncillo, salt and pepper. Whisk well until completely emulsified. Add the shallots, mix and let sit for at least 10 minutes.

To make the salad

  • In a large salad bowl, place the arugula, spinach, watercress, basil, cilantro, parsley, mint, radish leaves, and sliced radish bulbs. Pour the vinaigrette over, toss well, and serve.

Notes

Ensalada Verde con Vinagreta de Orégano

Green Piquin Chile and Oregano Salsa

Green Piquin Chile and Oregano Salsa
Print Recipe
4.67 from 3 votes

Green Piquin Chile and Oregano Salsa

Green Piquín Chile and Oregano Salsa from Pati's Mexican Table Season 11, Episode 1 "The Fire Kings"
Cook Time0 mins
Course: Salsa
Keyword: chile piquín, Salsa
Servings: 1 1/2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 cup fresh squeezed lime juice
  • ½ cup olive oil
  • 2 garlic cloves peeled and minced or pressed
  • 1/3 cup fresh oregano leaves finely chopped
  • ¼ cup fresh green piquín chiles stemmed and finely chopped (may be substituted for fresh serrano or jalapeño chiles)
  • 1 tablespoon kosher or coarse sea salt or more to taste
  • ½ teaspoon freshly ground black pepper

Instructions

  • In a small bowl, combine all ingredients and whisk until well emulsified. You may keep this in a closed glass jar or container with a lid in the refrigerator for up to a week.

Notes

Salsa Cruda de Chile Piquín Verde con Orégano

Ginger and Pistachio Guacamole

Ginger and Pistachio Guacamole
Print Recipe
4.41 from 5 votes

Ginger and Pistachio Guacamole

Ginger and Pistachio Guacamole from Pati’s Mexican Table Season 11, Episode 10 “Top Chefs and Ancient Cliffs”
Cook Time0 mins
Course: Side Dish
Cuisine: Mexican
Keyword: guacamole
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 tablespoon finely chopped peeled fresh ginger
  • 1 tablespoon honey
  • 2 tablespoons fresh squeezed lime juice
  • 1 to 2 teaspoons dried piquín chiles crushed or chopped
  • 1 teaspoon kosher or coarse sea salt
  • 3 large ripe avocados halved, pitted and diced
  • ¼ cup coarsely chopped pistachios plus a couple tablespoons for garnish
  • 1 to 2 tablespoons chopped fresh chives

Instructions

  • In a medium bowl, mix the ginger with the honey, lime juice, dried piquín, and salt until thoroughly combined. Add the diced avocado, mash and mix. Add the pistachios and mix until well combined. Pass to serving bowl and garnish with the remaining pistachios and fresh chives.

Notes

Guacamole con Pistaches y Gengibre

Mixed Nut Salsa Macha

Mixed Nut Salsa Macha
Print Recipe
3.8 from 5 votes

Mixed Nut Salsa Macha

Salsa macha defies anypreconception you may have about salsas. Instead of tomatoes ortomatillos, it has nuts – tons of them! Use it as a topping for avocado toast,guacamole, soft scrambled eggs, or whatever else you can dream up.
Cook Time5 mins
Course: Salsa, Sauce
Cuisine: Mexican
Keyword: Salsa
Servings: 3 cups approximately
Author: Pati Jinich

Ingredients

  • 1 cup olive oil
  • 9 dried guajillo chiles stemmed, seeded, and cut into small squares with scissors
  • 4 to 5 dried chiles de árbol stemmed and cut into small rings (with seeds)
  • 8 garlic cloves chopped
  • 1/2 cup walnuts coarsely chopped
  • 1/2 cup unsalted pistachios coarsely chopped
  • 1/2 cup amaranth seeds
  • 4 tablespoons apple cider vinegar
  • 4 teaspoons dark brown sugar or grated piloncillo
  • 1 tablespoon kosher salt or to taste

Instructions

  • Heat the oil in a medium skillet over medium-low heat. Add the chiles, garlic, and nuts and cook, stirring, until lightly toasted and fragrant, 2 to 3 minutes. Turn off the heat and stir in the amaranth seeds. Scrape into a bowl and let cool.
  • Mix the vinegar, brown sugar, and salt into the chile mixture. Let sit, covered, for at least 8 hours before serving to allow the chiles to soften.
  • The salsa will keep, tightly covered, for a few weeks in the refrigerator.

Notes

Salsa Macha con Muchas Nueces

Frozen Tequila Piña Colada

Frozen Tequila Pina Colada
Print Recipe
4.6 from 5 votes

Frozen Tequila Piña Colada

My take on a Piña Colada. Being Mexican, I opted for Reposado tequila over rum and since I like it super smooth and creamy, I use coconut gelato.
Cook Time0 mins
Course: Drinks
Cuisine: Mexican
Keyword: lime, pineapple, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • 2 2-ounce scoops coconut gelato or sorbet
  • ½ cup frozen pineapple
  • 2 ounces Gran Centenario® Reposado Tequila
  • 1 ounce pineapple juice
  • 1 ounce fresh squeezed lime juice
  • ½ cup ice
  • 2 to 3 pieces candied pineapple on a skewer to garnish, optional
  • Flaky sea salt optional

Instructions

  • Put the gelato, frozen pineapple, tequila, pineapple juice, and lime juice in the blender and puree until smooth. Add the ½ cup of ice and pulse until desired consistency. Pour into a chilled glass. Garnish with candied pineapple on a skewer and a sprinkle with the sea salt, if desired.

Notes

Piña Colada con Tequila

Tequila Sunrise Spritz

Tequila Sunrise Spritz
Print Recipe
4.75 from 4 votes

Tequila Sunrise Spritz

A fizzy twist on the world-famous Tequila Sunrise, which I call a Tequila Sunrise Spritz because it’s topped off with sparkling white wine.
Cook Time0 mins
Course: Drinks
Cuisine: Mexican
Keyword: lime, orange juice, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

  • 2 ounces Gran Centenario® Reposado Tequila
  • 3 ounces fresh squeezed orange juice
  • 1/2 ounce fresh squeezed lime juice
  • 1 ounce Aperol
  • 2 ounces Prosecco or any white sparkling wine
  • Splash seltzer water

Instructions

  • In a mixing glass, add the tequila, orange juice, and lime juice and stir to combine. Add ice to a tall chilled glass, such as a highball glass, and pour in the Aperol. Follow with the tequila mixture, and top with the Prosecco and a splash of seltzer.

Lime Paleta Charro Negro

Charro Negro with Lime Paleta
Print Recipe
2.75 from 4 votes

Lime Paleta Charro Negro

The name Charro Negro references the beautiful black suits that the Mexican horsemen or “charros” wear, and it’s made with Mexican cola, fresh lime juice, and tequila. I garnish it with a lime paleta that you can bite into at the end.
Cook Time0 mins
Course: Drinks
Cuisine: Mexican
Keyword: lime, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

Instructions

  • Add tequila and lime juice to a glass, stir, and top with Mexican Cola. Insert the lime paleta and serve. Eat the paleta as you sip the drink!

Notes

Charro Negro con Paleta de Limón

Tangerine Chile Gran Paloma

Tangerine Chile Gran Paloma
Print Recipe
4 from 5 votes

Tangerine Chile Gran Paloma

The Paloma is one of Mexico’s favorite ways to drink tequila, and I put my own spin on it using tangerine and a chile de árbol infused agave syrup.
Cook Time0 mins
Course: Drinks
Cuisine: Mexican
Keyword: agave syrup, chile de arbol, tangerine, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

For the chile de árbol agave syrup:

  • 6 chiles de árbol
  • 1 cup agave nectar
  • ¾ cup water

For the paloma:

  • Lime slice to rim the glass
  • Salt to rim the glass
  • 2 ounces Gran Centenario® Añejo Tequila
  • 1 ounce fresh squeezed lime juice
  • 2 ounces fresh squeezed tangerine juice
  • Seltzer water to top
  • Tangerine slice for garnish

Instructions

To make the chile de árbol agave syrup:

  • Add the chile de árbol, agave, and water to a small saucepan and set over medium heat, bring to a simmer. Lower heat to medium and let simmer for 3-5 minutes. Remove from heat, let cool to room temperature (do not refrigerate, the mixture will seize) and strain.

To make the paloma:

  • Rim a chilled glass with lime and salt. Add the tequila, lime juice, tangerine juice, and 1 ounce of the chile de árbol agave syrup to a shaker, add ice, and shake. Strain into the rimmed glass with ice. Top with a splash of seltzer water and garnish with a tangerine slice.

Notes

Gran Paloma de Mandarina con Chile

Honey Ginger Margarita

Honey Ginger Margarita
Print Recipe
3.67 from 6 votes

Honey Ginger Margarita

A twist on the margarita with a delicious honey ginger syrup.
Cook Time0 mins
Course: Drinks
Cuisine: Mexican
Keyword: ginger, honey, lime, orange, tequila
Servings: 1 serving
Author: Pati Jinich

Ingredients

For the honey ginger syrup:

  • 1 cup honey
  • ¼ cup fresh ginger peeled and sliced
  • ½ cup water

For the margarita:

  • Salt to rim the glass
  • Crushed ice to put in the glass
  • 2 ounces Gran Centenario® Reposado Tequila
  • 1 ounce fresh squeezed lime juice
  • 1 ounce orange liqueur
  • 1 cup crushed ice
  • Lime wedge for garnish

Instructions

To make the honey ginger syrup:

  • Add the honey, ginger, and water to a small saucepan and bring to a boil over medium heat. Lower heat to medium low and simmer for 3-5 minutes. Let cool to room temperature and strain before using.

To make the margarita:

  • Rim a glass by dipping it into honey ginger syrup and then into salt. Add crushed ice to the glass.
  • In a shaker add the tequila, lime juice, orange liqueur, and 1 ounce of the honey ginger syrup. Shake until well mixed. Pour into the rimmed glass with ice. Garnish with a lime wedge and serve.

Notes

Margarita de Miel con Jengibre

Guacamole Salsa

guacamole salsa
Print Recipe
4.17 from 6 votes

Guacamole Salsa

Guacamole Salsa recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time10 mins
Course: Salsa
Cuisine: Mexican
Keyword: Avocado, cilantro, jalapeno, serrano, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 1 pound tomatillos husked and rinsed
  • 1 garlic clove peeled
  • 1 jalapeño chile
  • 1 serrano chile
  • 2 tablespoons coarsely chopped onion
  • 1 cup coarsely chopped fresh cilantro leaves and upper stems
  • 1 large avocado halved pitted, meat scooped out, and chopped
  • 1 teaspoon kosher salt or more to taste

Instructions

  • Place the tomatillos, garlic clove, and chiles in a medium saucepan, cover with water, and bring to a boil over medium-high heat. Reduce the heat to medium and simmer for 10 to 12 minutes, until the tomatillos are mushy and very soft but have not begun to break apart.
  • With a slotted spoon, transfer the tomatillos, chiles, and garlic to a blender. Add the onion, cilantro, avocado, and salt and puree until smooth.
  • Serve at once, or transfer to a container, placing a sheet of plastic wrap directly against the surface before topping with the lid to keep the nice green color. The salsa can be refrigerated for a couple of days. Stir before you use it.

Notes

Salsa de Guacamole

Apple Jicama Cucumber Slaw

fried shrimp tacos
Print Recipe
4.5 from 6 votes

Apple Jicama Cucumber Slaw

Apple Jicama Cucumber Slaw recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Course: Garnish, Side Dish
Cuisine: Mexican
Keyword: apple, chipotles in adobo, cucumber, jalapeno, Jicama, mexican crema
Servings: 5 servings
Author: Pati Jinich

Ingredients

For the slaw:

  • 1 Granny Smith apple
  • 1/2 English cucumber
  • 1/2 small jicama
  • 1/3 cup slivered red onion
  • 1 serrano or jalapeño chile thinly sliced into rounds

For the dressing:

  • ¼ cup mayonnaise
  • 3 tablespoons Mexican crema
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon yellow mustard
  • Juice of 2 limes
  • 1 tablespoon sauce from chipotles in adobo
  • 1/4 teaspoon celery seed
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Instructions

To make the slaw:

  • Cut the apple, cucumber, and jicama into thin 3-inch matchsticks. Toss in a large bowl with the red onion and chile.

To make the dressing:

  • In a small bowl, whisk together the mayonnaise, crema, vinegar, mustard, lime juice, adobo sauce, celery seed, salt, and pepper.
  • Pour the dressing over the vegetables and toss. This is best served within one hour of preparing.

Notes

Ensalada de Jícama, Manzana y Pepino

Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa

fried shrimp tacos
Print Recipe
5 from 5 votes

Fried Shrimp Tacos with Apple Jicama Cucumber Slaw and Guacamole Salsa

Fried Shrimp Tacos recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time10 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: Chipotle, cucumber, flour tortillas, guacamole, Jicama, Salsa, Shrimp
Servings: 4 to 6
Author: Pati Jinich

Ingredients

For the shrimp:

  • 1 cup all purpose flour
  • 1 teaspoon ground cumin
  • 1 teaspoon ground chipotle chile
  • 2 teaspoons kosher salt plus more to season shrimp
  • 1 1/4 cups seltzer
  • 1 pound large shrimp peeled and deveined (tails off)
  • Safflower oil

Instructions

  • Combine the flour, cumin, chipotle, and salt together in a medium bowl. Whisk in the seltzer water to make a batter.
  • Season the shrimp with salt.
  • In a heavy, wide skillet or casserole, pour oil to a depth of 4 inches and heat over medium for at least 5 minutes. Test the heat by dipping a wooden spoon or the tip of a piece of shrimp into the oil — it should bubble happily around whatever you introduce into it. Set a cooling rack on a baking sheet and cover the rack with paper towels. If you don’t have a cooling rack, just cover the baking sheet with paper towels.
  • Dip the shrimp into the batter and carefully drop into the hot oil. Fry until golden and crisp, turning once, about 2-3 minutes. Transfer to the cooling rack and season with salt.
  • Serve the shrimp on a warm tortilla topped with the slaw and guacamole salsa.

Notes

Tacos de Camarón con Ensalada de Jícama, Manzana y Pepino y Salsa de Guacamole

Mushroom Tacos with Chile de Árbol Salsa

Mushroom Tacos
Print Recipe
3.8 from 5 votes

Mushroom Tacos with Chile de Árbol Salsa

Mushroom Tacos with Chile de Árbol Salsa recipe from Pati’s Mexican Table Season 10, Episode 10 “Quiero más Tacos”
Cook Time10 mins
Course: Main Dish
Cuisine: Mexican
Keyword: chile de arbol, cilantro, corn tortillas, Mushroom, Salsa
Servings: 6 tacos
Author: Pati Jinich

Ingredients

  • 3 tablespoons safflower oil
  • 3 garlic cloves peeled and roughly chopped
  • 2 teaspoons fresh thyme leaves roughly chopped
  • 1 pound mixed mushrooms such as maitake, crimini, shitake, sliced into ¾ inch pieces
  • Kosher salt to taste
  • 3 tablespoons Chile de Árbol Salsa plus more to serve
  • 1 tablespoon sherry vinegar
  • 2 tablespoons cilantro leaves and upper stems, chopped, plus more to garnish
  • 6 warm corn or flour tortillas
  • Cilantro flowers to garnish (optional)

Instructions

  • Heat oil in a large skillet over medium heat. Once hot add the garlic and thyme and once the garlic begins to just lightly brown around the edges, add the mushrooms. Let them cook for 3 minutes, then stir and season with salt. Again, let them sit undisturbed for 2-3 minutes, or as needed, allowing any liquid to cook off and until they are deeply browned. Once browned, stir in the chile de árbol salsa and cook for one minute while stirring, so the mushrooms absorb the flavor. Stir in the vinegar and the chopped cilantro. Remove from heat.
  • Spoon onto warm corn tortillas and garnish with cilantro and/or cilantro flowers, if using. Serve with extra chile de árbol salsa.

Notes

Tacos de Champiñones con Salsa de Chile de Arbol

Chile de Árbol Salsa Verde

chile de arbol salsa verde
Print Recipe
4.67 from 9 votes

Chile de Árbol Salsa Verde

Chile de Árbol Salsa Verde recipe from Pati’s Mexican Table Season 10, Episode 8 “The Heart of Tequila”
Cook Time10 mins
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, tomatillos
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 pounds tomatillos husked and rinsed
  • 4 chiles de árbol stemmed
  • 1 thin slice of white onion
  • 1 teaspoon kosher salt or to taste

Instructions

  • Place the tomatillos on a baking sheet and place under the broiler. Roast and char for 8 to 10 minutes, flipping in between, until completely charred, juicy and softened. Alternatively, char them on a grill or a hot comal.
  • Transfer to a blender along with chiles de árbol, a thin slice of white onion and salt. Puree until smooth.

Salsita Tapatía

Salsita Tapatía
Print Recipe
4.25 from 8 votes

Salsita Tapatía

Salsita Tapatía recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time10 mins
Course: Salsa
Cuisine: Mexican
Keyword: chile de arbol, tomatillos, Tomato
Servings: 2 cups
Author: Pati Jinich

Ingredients

  • 2 ripe roma tomatoes
  • 1 pound tomatillos husked and rinsed
  • 4 to 5 chiles de árbol stemmed
  • 1 tablespoon fresh oregano or 1 teaspoon dried oregano
  • 1 thin slice of white onion
  • 1 teaspoon kosher salt or to taste

Instructions

  • In a medium saucepan add the tomatoes and tomatillos and cover with water. Bring to a boil, then reduce to a simmer, and cook until soft, about 10 minutes.
  • Place the cooked tomatoes and tomatillos in a blender along with the chiles de árbol, oregano, onion slice, and salt, and puree until smooth. Adjust salt if necessary.

Birriadillas

Birriadillas
Print Recipe
4.34 from 6 votes

Birriadillas

Birriadillas recipe from Pati’s Mexican Table Season 10, Episode 5 “Escaramuza”
Cook Time5 mins
Course: Antojos, Side Dish
Cuisine: Mexican
Keyword: Ancho, corn tortillas, Guajillo, lamb, lime
Servings: 2 birriadillas
Author: Pati Jinich

Ingredients

Instructions

  • Heat a large non-stick sauté pan or comal over medium heat. Add two tortillas and top with shredded cheese and a generous scoop of shredded birria. Cover with the remaining two tortillas.
  • Heat until the tortillas on the bottom become lightly toasted and cheese starts melting. With the help of a spatula, flip to the other side and let it heat and crisp a bit. I like to wait until the cheese oozes out, browns and crisps a little! Transfer to a plate and slice in half or quarters. Serve with salsita tapatía or salsa of your choice.

Tres Chiles Guacamole

Tres Chiles Guacamole
Print Recipe
2.34 from 6 votes

Tres Chiles Guacamole

Tres Chiles Guacamole recipe from Pati’s Mexican Table Season 10, Episode 4 “Los Mariachis”
Cook Time0 mins
Course: Antojos, Snack
Cuisine: Mexican
Keyword: Avocado, cilantro, jalapeno, lime, serrano
Servings: 6 servings
Author: Pati Jinich

Ingredients

  • 1 jalapeño minced
  • 1 dried chile de árbol minced
  • 1 serrano minced
  • Juice and zest of 1 lime
  • ¼ cup roughly chopped cilantro
  • 2 teaspoons kosher salt
  • 4 large ripe Mexican avocados pitted and diced
  • 5 ounces (1 cup) multi-colored cherry tomatoes halved

Instructions

  • Place all ingredients, except for the avocado and tomatoes, in a molcajete and mash or mix until pasty. Add the avocado and mash until you reach your desired consistency. Fold in the tomatoes, taste and adjust seasoning as needed.

Notes

Guacamole con Tres Chiles

Tepache

Tepache
Print Recipe
3.2 from 5 votes

Tepache

Tepache recipe from Pati’s Mexican Table Season 10, Episode 3 “Jalisco Classics”
Cook Time10 mins
Course: Drinks
Cuisine: Mexican
Keyword: cinnamon, piloncillo, pineapple
Servings: 8 to 10 servings
Author: Pati Jinich

Ingredients

  • 4 liters, or 16 cups, water
  • 1 pound piloncillo or dark brown sugar
  • 1 cinnamon stick
  • 5 whole cloves
  • 1 ripe pineapple or about 3 cups
  • 1 cup lager beer

Instructions

  • Using the traditional big earthenware jug (or a large pot), bring to a boil the 16 cups water along with the piloncillo, cinnamon stick, and whole cloves. Simmer, stirring once in a while, for about 10 minutes or until the piloncillo has dissolved.
  • While the water is simmering, wash the pineapple thoroughly, and remove the stem and bottom. Cut it into 2 inch cubes, without taking off its rind.
  • Once the flavored water is ready, turn off heat and add in the pineapple chunks and cover. Let rest for 2 days, or 48 hours, in a warm area of your kitchen. The mixture will begin to ferment and bubble on the surface. Add a cup of lager beer, stir well, and let it sit for up to 12 hours more. Don’t let it ferment much longer, or you may end up with vinegar instead!
  • Strain tepache through a fine strainer or cheesecloth, and serve very cold. You can either refrigerate it or serve over ice cubes.

Notes

Pineapple Drink

Avocado and Cucumber Salad

Avocado and Cucumber Salad
Print Recipe
5 from 7 votes

Avocado and Cucumber Salad

Avocado and Cucumber Salad recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Cook Time0 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, cotija, cucumber, jalapeno, mexican crema
Servings: 4 to 6
Author: Pati Jinich

Ingredients

  • 3 large ripe Mexican avocados halved, pitted and cut into chunks
  • 1 large English cucumber cut into chunks
  • 3 to 4 scallions thinly sliced
  • 5 tablespoons Mexican crema
  • 2 tablespoons plain yogurt
  • Juice and zest of one lime
  • 1 small garlic clove peeled and pressed or minced
  • 1 jalapeño stemmed and minced
  • 2 tablespoons finely chopped cilantro
  • 1 teaspoon kosher salt or to taste
  • Crumbled cotija cheese for garnish

Instructions

  • Combine the avocado, cucumber, and scallion in a large bowl.
  • In a small bowl, whisk together the crema, yogurt, lime juice and zest, garlic, jalapeño, cilantro, and salt.
  • Pour the crema dressing over the avocado and cucumber salad and toss to combine. Adjust seasoning, sprinkle with cotija, and serve immediately.

Chile Charred Pork Sandwich with Panela Cheese, Crema and Pickled Jalapeños

Chile Charred Pork Sandwich
Print Recipe
4.5 from 6 votes

Chile Charred Pork Sandwich with Panela Cheese, Crema and Pickled Jalapeños

Chile Charred Pork Sandwich recipe from Pati’s Mexican Table Season 10, Episode 1 “Welcome to Guadalajara”
Cook Time0 mins
Course: Main Dish
Cuisine: Mexican
Keyword: pork, Sandwich
Servings: 6 to 8 sandwiches
Author: Pati Jinich

Ingredients

Instructions

  • Slice bolillos in half lengthwise. Spread a couple tablespoons of refried beans on the bottom halves. Top each bottom half with a generous amount of shredded Chile Charred Pork, a slice of panela cheese, a drizzle of Mexican crema, and a few pickled jalapeños slices. Add the top layer of bread, cut in half, and serve.

Notes

Lonche de Tatemado de Puerco, con Queso Panela, Crema y Jalapeños

Pickled Grape Salad

Pickled Grape Salad
Print Recipe
4.25 from 8 votes

Pickled Grape Salad

Pickled Grape Salad Recipe from Pati's Mexican Table Season 9, Episode 10 Sabores Norteños"
Prep Time10 mins
Cook Time0 mins
Course: Salad
Cuisine: Mexican
Keyword: Comino, cumin, divine flavor, Ensalada, grapes, Mexico, orange juice, pati’s mexican table, pickled, salad, serrano chiles, Sonora, Sonoran, uva
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 2 cups Cotton Candy grapes or green seedless grapes, halved
  • 1 serrano chile halved and thinly sliced
  • 2 tablespoons orange juice
  • 2 tablespoons lime juice
  • 1 teaspoon lime zest
  • 1 teaspoon orange zest
  • 1 teaspoon cumin seeds toasted and crushed
  • 1/2 red onion sliced
  • 1 rib celery sliced
  • 1 teaspoon kosher or sea salt
  • 2 tablespoons olive oil
  • 1/2 cup cilantro leaves roughly chopped
  • 1/2 cup fresh mint leaves roughly chopped

Instructions

  • In a medium bowl, toss the grapes with the serrano, lime and orange juices and zests, cumin, red onion, celery, salt and olive oil and toss until fully coated. Add the cilantro and mint and toss to incorporate.

Notes

Ensalada de Uva con Comino

Watermelon Grape Margarita

Watermelon Grape Margarita
Print Recipe
4.34 from 6 votes

Watermelon Grape Margarita

Watermelon Grape Margarita recipe from Pati's Mexican Table Season 9, Episode 10 "Sabores Norteños"
Prep Time5 mins
Cook Time0 mins
Course: Drinks
Cuisine: Mexican
Keyword: cocktail, Gran Centenario, grapes, jalapeno, lime, Margarita, sandía, serrano chiles, tequila, uva, watermelon
Servings: 4 servings
Author: Pati Jinich

Ingredients

  • 1 cup Gran Centenario® Plata Tequila or tequila blanco
  • 3/4 cup fresh lime juice
  • 1 cup simple syrup more or less depending on how sweet your fruit is
  • 2 cups frozen Gummyberries grapes or red seedless grapes, plus a few fresh for garnish
  • 2 cups frozen watermelon
  • 1 cup ice
  • 2 slices jalapeño or serrano chile seeded (optional)

Instructions

  • Add all ingredients to a blender and blend until very smooth. Divide between 4 glasses and garnish with a wedge of lime and a few fresh grapes.

Notes

Margarita de Sandía con Uva

Asparagus with Chiltepín

Asparagus with Chiltepin
Print Recipe
4.34 from 6 votes

Asparagus with Chiltepín

Asparagus with Chiltepín recipe from Pati's Mexican Table Season 9, Episode 9 "Cooking for my Crew in Sonora"
Prep Time5 mins
Cook Time10 mins
Course: Side Dish
Cuisine: Mexican
Keyword: asparagus, chiltepín chiles, Espárragos, Mexico, pati’s mexican table, pecans, Sonora, Sonoran
Servings: 4 to 6 servings
Author: Pati Jinich

Ingredients

  • 1 pound asparagus stalks peeled and trimmed of dry ends
  • 1/4 teaspoon kosher or sea salt or to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1/3 cup coarsely chopped pecans
  • 4 to 5 dried chiltepin chiles crushed
  • 1 tablespoon freshly squeezed lime juice

Instructions

  • Preheat grill or griddle to medium high heat. Brush asparagus with oil and season with the salt.
  • Grill for about 8 to 10 minutes, flipping as they char and begin to soften.
  • Meanwhile, heat a small saute pan over medium heat. Add the olive oil and butter and once it begins to bubble, add the pecans, cook for about a minute. Add the crushed chiltepin chiles, mix and cook for another minute. Remove from the heat. Add the lime juice and stir.
  • Place grilled asparagus on a plate, spoon butter pecan mixture on top.

Notes

Espárragos con Chiltepín

Sonoran Style Shrimp and Scallop Tostada

Sonoran Style Shrimp and Scallop Tostada
Print Recipe
4.8 from 5 votes

Sonoran Style Shrimp and Scallop Tostada

Sonoran Style Shrimp and Scallop Tostada recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time10 mins
Cook Time10 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: Cachoreada, chiltepín chiles, mayonnaise, Mexico, pati’s mexican table, Salsa, Scallops, Shrimp, Sonora, Sonoran, tostadas
Servings: 6 to 8 big tostadas
Author: Pati Jinich

Ingredients

For the mayonnaise:

  • 1/2 cup mayonnaise
  • Zest of 1 lime
  • Pinch of kosher or sea salt
  • Freshly ground black pepper to taste

For the tostadas:

Instructions

To make the mayonnaise:

  • In a small bowl, combine the mayonnaise with the lime zest. Season with salt and black pepper. Mix well and set aside.

To make the tostadas:

  • Have the three salsas prepared and ready to use, and the tostadas within reach.
  • Season the shrimp and scallops with the salt and pepper. Heat 1 tablespoon butter and 1 tablespoon oil in a very large skillet over high heat. Once the butter has begun to foam, add the shrimp. Cook for 1 or 2 minutes per side, just until nicely seared and browned on the outside but not overcooked inside. Scrape into a bowl. Return the skillet to the heat, add the remaining butter and oil, and once the butter foams, add the scallops. Cook for a minute per side, until the tops and bottoms are browned and the middles are no longer translucent, and remove from the heat. The scallops should be medium rare. As soon as you can handle them, slice thin and set aside.
  • Spread about a tablespoon of the mayonnaise on each tostada, top with a layer of sliced scallops, a couple of tablespoons of the salsa bandera, and then a layer of the shrimp. Crown with avocado slices. Top the avocado slices with a couple of tablespoons of salsa negra and add apple chiltepin salsita or another hot sauce to taste. Serve immediately, passing more salsa negra around the table for people to add as desired.

Notes

Cachoreada

Multipurpose Prepared Sauce

Multipurpose Prepared Sauce
Print Recipe
3.6 from 5 votes

Multipurpose Prepared Sauce

Multipurpose Prepared Sauce recipe from Pati's Mexican Table Season 9, Episode 7 "Legends of the Sonoran Sea"
Prep Time5 mins
Cook Time0 mins
Course: Salsa, Sauce
Cuisine: Mexican
Keyword: chipotles in adobo, cocktail sauce, lime, Maggi sauce, Milusos, Multipurpose, negra, preparada, Prepared, Salsa, soy sauce, Worcestershire sauce
Servings: 1 2/3 cups approximately
Author: Pati Jinich

Ingredients

  • 1/4 cup soy sauce
  • 1/4 cup Maggi sauce
  • 1/4 cup Worcestershire sauce
  • 2/3 cup fresh squeezed lime juice
  • 1/4 cup sauce from chipotles in adobo sauce
  • Couple tablespoons pickling vinegar from pickled jalapeños en vinagre
  • Freshly ground black pepper to taste

Instructions

  • Combine all of the ingredients in a medium bowl and mix together well. Use right away or cover and refrigerate for up to 5 days.

Notes

Salsa Preparada Negra Milusos

Avocado and Radish Salad

avocado and radish salad
Print Recipe
3.67 from 6 votes

Avocado and Radish Salad

Avocado and Radish Salad recipe from Pati's Mexican Table Season 9, Episode 6 "Sonoran Family Favorites for Sami"
Prep Time10 mins
Cook Time0 mins
Course: Salad
Cuisine: Mexican
Keyword: Avocado, cucumber, Mexico, pati’s mexican table, radish, salad, vinaigrette
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

  • Juice of 1 lime
  • Juice of 1 lemon
  • 2 tablespoons vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon kosher or sea salt or more to taste
  • 1/2 teaspoon black pepper
  • 1 bunch radishes washed, stemmed and cut into thin wedges
  • 1 bunch radish leaves washed and dried, coarsely chopped
  • 1/2 English cucumber halved and sliced
  • 2 ripe avocados halved, pitted, meat cut into 1-inch pieces

Instructions

  • In a large bowl, whisk together lime and lemon juice, vegetable and sesame oil, salt and pepper. Add the radishes, radish leaves, cucumber and avocado and toss to coat. Serve immediately.

Notes

Ensalada de Aguacate con Rabanitos

Sonora Style Carne Asada Tacos

Sonora style carne asada tacos
Print Recipe
3.8 from 5 votes

Sonora Style Carne Asada Tacos

Sonora Style Carne Asada Tacos recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Prep Time5 mins
Cook Time5 mins
Course: Antojos, Main Course
Cuisine: Mexican
Keyword: beef, carne asada, flour tortillas, Sonora, Sonoran, tacos
Servings: 6 to 8 servings
Author: Pati Jinich

Ingredients

For the carne asada:

  • 1/4 large white onion for cleaning the grill
  • Beef fat cut from the meat if fatty, tallow or vegetable oil, for greasing the grill
  • 2 pounds beef top sirloin sliced into 1/2-inch steaks
  • 2 pounds beef chuck eye roll sliced into 1/2-inch steaks
  • 4 teaspoons kosher or sea salt or to taste (about 1 teaspoon per pound of meat)

Instructions

To grill the carne asada:

  • Start a charcoal or gas grill. Gas should be set to high, charcoal is ready when the coals are red but entirely covered with gray ash and you can only hold your hand above them, about 5 or 6 inches away, for about 4 to 5 seconds before it becomes too hot.
  • Clean and season the grill by rubbing a quarter of a white onion over the grill, using a pair of tongs. Next, rub the beef fat, tallow or vegetable oil over the grill to further season it.
  • Working in batches if necessary, place the meat on the hot grill. Season the top of the meat generously with salt just before you put it on the grill, salted side up. Or salt it once it is on the grill.
  • Grill for 4 to 5 minutes, until the bottom has seared, deep grill marks have developed, and the meat juices have started rising and bubbling over the top. Flip over and grill for another 3 to 4 minutes for medium-rare. Remove the meat and place in a lidded dish or container. Cover while you grill the remaining meat. Allow the meat to rest for 5 minutes before cutting.
  • One by one, take out the pieces of meat and cut into 1/2-inch dice or slice thin. Place the cut up meat back into the dish and cover to keep warm as you work.
  • Reduce the heat of the grill to medium if using gas. If using charcoal, set the tortillas on a cooler part of the grill. Heat the flour tortillas for about 1 minute per side, until puffed, lightly browned and completely heated through. Keep warm in a clean kitchen towel or tortilla warmer and bring to the table.

To assemble the tacos:

  • Spread some refried beans on the middle of a warm flour tortilla, add a generous amount of meat, then top the meat with salsa and guacamole to taste. Your taco should be so full that it’s difficult to close it!

Notes

Tacos de Carne Asada de Sonora

Carne Asada Lorenza

carne asada lorenza
Print Recipe
4 from 5 votes

Carne Asada Lorenza

Carne Asada Lorenza recipe from Pati's Mexican Table Season 9, Episode 4 "Carne Asada with La Familia"
Prep Time5 mins
Cook Time5 mins
Course: Antojos, Main Dish
Cuisine: Mexican
Keyword: beef, carne asada, corn tortillas, Lorenza, Mexico, Oaxaca cheese, pati’s mexican table, Salsa, Sonora, Sonoran
Servings: 12 tacos
Author: Pati Jinich

Ingredients

Instructions

  • Cut the prepared carne asada into 1/2-inch dice and keep warm in a covered dish.
  • Reduce the heat to medium if using a gas grill, and if using charcoal use a cooler part of the grill for heating the tortillas. Brush the tortillas with water and sprinkle with salt to taste on both sides. Toast on the grill for 2 to 3 minutes per side, or until lightly browned and crispy on both sides.
  • Slather about 2 heaped tablespoons of refried beans on each crisp corn tortilla. Top with 1/4 cup grated cheese. Place back on the grill, cheese side up, and heat until the cheese melts and the tortilla turns a darker brown. Transfer to a platter, top with a generous amount of meat, and bring to the table. Let your guests add salsa tatemada and chile verde guacamole to taste.

Notes

Lorenza de Carne Asada

Sonoran Roasted Salsa

Sonoran Roasted Salsa
Print Recipe
4.72 from 7 votes

Sonoran Roasted Salsa

Sonoran Roasted Salsa recipe from Pati's Mexican Table Season 9 Episode 904 "Carne Asada with La Familia"
Prep Time0 mins
Cook Time10 mins
Course: Salsa, Sauce
Cuisine: Mexican
Keyword: anaheim chiles, carne asada, Mexico, new mexico, pati’s mexican table, Salsa, Sonora, Sonoran, tacos
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 pound ripe roma tomatoes
  • 1/2 pound fresh chile verde or Anaheim, Fresno or New Mexico chiles
  • 1/4 large white onion peeled and cut into two
  • 2 unpeeled garlic cloves
  • 1 tablespoon fresh lemon juice
  • 3/4 teaspoon kosher or sea salt or to taste

Instructions

  • Preheat the broiler with the rack adjusted at the highest setting. Cover a baking sheet with foil and place on the tomatoes, chiles, white onion and garlic cloves. Broil for about 10 minutes, flipping the vegetables over halfway through, until charred and the tomatoes are mushy and beginning to release their juices. Remove from the heat.
  • Alternatively, you can toast the vegetables on a comal over medium heat, flipping them over every 4 to 5 minutes, until charred.
  • Place the chiles in a plastic bag, or in a bowl and cover tightly with plastic. Allow the chiles sweat and cool. Then stem, peel and seed the chiles under a thin stream of water. Peel the garlic cloves.
  • Coarsely chop the roasted tomatoes (don’t remove the skin, seeds or core), onion and cleaned chiles and place in a bowl, along with the garlic, and mix with a fork. Alternatively, you can mash them all together in a molcajete. Add the lemon juice and salt to taste, and serve. The salsa will keep for 5 days in the refrigerator.

Notes

Salsa Tatemada

Chile Verde Guacamole

chile verde guacamole
Print Recipe
3.84 from 6 votes

Chile Verde Guacamole

Chile Verde Guacamole Recipe from Pati's Mexican Table Season 9 Episode, 4 "Carne Asada con La Familia"
Prep Time5 mins
Cook Time5 mins
Course: Basic Recipe, Salsa
Cuisine: Mexican
Keyword: anaheim chiles, Avocado, chile verde, cilantro, guacamole, Mexico, pati’s mexican table, Salsa, serrano, serrano chiles, Sonora, Sonoran
Servings: 2 cups approximately
Author: Pati Jinich

Ingredients

  • 1 serrano chile finely chopped
  • 1/2 cup coarsely chopped cilantro leaves and upper part of stems
  • 1/4 cup finely chopped white onion
  • 3/4 teaspoon kosher or sea salt or to taste
  • 3 ripe avocados halved, pitted, meat scooped out
  • 1 chile verde such as Anaheim, Fresno or New Mexico, roasted or charred, stemmed, peeled and diced

Instructions

  • Combine the serrano chile, cilantro, onion, and salt in a bowl or a molcajete and mash and mix together. Add the avocado and mash and mix together. Add the roasted, diced Anaheim chile and stir and mash until the ingredients are nicely incorporated. Taste, adjust salt, and serve.

Notes

Guacamole de Chile Verde