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January, 2014


Mexican Style Gravlax with Cilantro and Tequila

Mexican-Style Gravlax with Cilantro and Tequila
Gravlax con Cilantro y Tequila

Serves: makes 24 small toasts

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Gravlax con Cilantro y Tequila" />

Ingredients

For the gravlax:

1 teaspoon ground cumin

2 teaspoons chipotle chile powder, ancho chile powder, or a Mexican mix

2 tablespoons kosher or coarse sea salt, plus more for seasoning

1 tablespoon freshly ground black pepper

2 tablespoons dark brown sugar

1 cup finely chopped cilantro

Zest of 1 lime

1 pound fresh salmon, skin on, bones removed

2 tablespoons silver tequila


To serve:

6 5-inch flour tortillas or whole grain bread, toasted

1 cup Mexican crema

1 ripe avocado, halved, pitted, chopped

1 lime, halved

To Prepare

Combine the cumin, chile powder, salt, pepper, sugar, lime zest and cilantro in a small bowl. Place the salmon flat, skin-side up, in a long baking dish. Make 10 to 12 1-inch slashes in the skin with the tip of a knife, just deep enough to reach the flesh. Rub 1/3 of the salt mixture into skin, then flip the fish over, spoon the tequila over the fish and rub the remaining 2/3 of the salt mixture on the salmon.

Cover the fish tightly with plastic wrap, then place a slightly smaller baking dish directly on top of fish and weigh it down with heavy unopened cans. Refrigerate for 2-3 days, basting with the resulting juices each night and re-covering and weighing back down again.

When ready to serve, remove the gravlax from the refrigerator. Thinly slice the salmon flesh, taking care not to cut through the skin and arrange the pieces on a platter. Serve with lightly toasted flour tortillas or toasted whole grain bread (keep warm in a clean kitchen towel, bread basket or tortillero), and let everyone garnish with the crema, avocado and a squeeze of fresh lime juice.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Spiced Sweet Mexican Coffee

Spiced Sweet Mexican Coffee
Café de Olla

Serves: 6

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Café de Olla" />

Ingredients

8 cups water

6 tablespoons coarsely ground dark-roasted coffee beans

8 tablespoons grated or finely chopped piloncillo or dark brown sugar, or to taste

1 ceylon or true cinnamon stick

To Prepare

Bring the water to a rolling boil in a pot. Reduce the heat to low and add the coffee, piloncillo and cinnamon stick. Simmer partially covered for about 10 minutes, stirring occasionally, then turn off the heat and let sit, covered, for 5 minutes.

Strain through a fine sieve or cheesecloth and serve. Alternatively, remove the cinnamon stick and pour the drink into a French press; press down on the plunger and serve.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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It’s Pot Luck Party day at Pati’s house! Today, she’s having some friends over and this time everyone’s contributing to the meal — no one shows up empty handed. Pati also welcomes home design expert, Sabrina Soto, who is bringing along one of her favorite Cuban recipes.


Drunken Salsa

Drunken Pasilla, Prune and Orange Salsa
Salsa Borracha de Pasilla, Ciruela y Naranja

Serves: makes about 3 cups salsa

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Salsa Borracha de Pasilla, Ciruela y Naranja" />

Ingredients

6 to 8 pasilla chiles (about 2 ounces), stemmed and seeded

2 garlic cloves with husks on

1 cup boiling water

1 cup beer

1 cup freshly squeezed orange juice

1 1/2 cups pitted prunes

1 teaspoon kosher or coarse sea salt

To Prepare

Set a skillet or comal over medium heat and, once hot, toast the chiles for about 1 minute per side, being careful not to burn them. Remove from heat.

Roast, or char, the garlic cloves for about 6 to 8 minutes either on the same skillet or comal, or under a broiler for 3 to 4 minutes. Set aside and peel away the husks once the cloves have cooled.

Place the toasted chiles in a medium saucepan and cover with the boiling water, beer and orange juice. Add the prunes to the pan and simmer for 8 to 10 minutes. Put the chiles, prunes and cooking liquid into a blender, along with the garlic and salt. Puree until smooth and serve.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Papa Rellenas with Avocado Sauce

Papas Rellenas with Avocado Sauce
Papas Rellenas con Salsa de Aguacate
Recipe courtesy Sabrina Soto

Serves: 6 to 8

Papas Rellenas con Salsa de Aguacate
Recipe courtesy Sabrina Soto" alt="Papas Rellenas with Avocado Sauce
Papas Rellenas con Salsa de Aguacate
Recipe courtesy Sabrina Soto" />

Ingredients

For the Cuban picadillo:

2 cups diced white onion

1 small jar of pimento chiles

2 cups seeded and finely chopped green pepper

2 tablespoons olive oil, for sauteing

4 cloves garlic, minced

2 pounds ground beef

3 large Roma tomatoes, peeled, seeded and chopped

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 cup chopped green olives

1/2 teaspoon kosher or coarse sea salt, or to taste

1/2 teaspoon freshly ground black pepper, or to taste


For the papas rellenas:

4 large potatoes, peeled and quartered

1 tablespoon warm milk

1/2 teaspoon kosher or coarse sea salt

2 eggs beaten with 1 tablespoon water

1 cup plain bread crumbs

1/4 cup all-purpose flour

Vegetable oil, for frying


For the avocado sauce:

2 ripe avocados

Freshly squeezed juice from 4 limes (just over 1/2 cup lime juice)

1 medium bunch of cilantro, leaves and upper stems, roughly chopped

2 jalapeño chiles, seeded

3 garlic cloves, crushed

1/2 cup olive oil

1 teaspoon ground cumin

Kosher or coarse sea salt, to taste

To Prepare

To make the Cuban picadillo: Heat olive oil in in a large skillet over medium-high heat. Add the onion, pimento chiles and green pepper and sauté for about 5 minutes, until the onion has softened. Add the garlic and ground beef to the pan, stirring to break up the meat and combine it with the onion and peppers, and cook until the meat has browned, about 5 to 7 minutes. Add the tomatoes, cumin and oregano to the pan, stir to combine and reduce heat to low. Cover and simmer for 12 to 15 minutes to thicken. Stir in the olives and simmer 5 minutes longer. Season with salt and pepper to taste.

To make the papas rellenas: Place the quartered potatoes in a large saucepan and add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are soft, then drain. Mash the potatoes with the salt and warm milk, and let cool enough to handle.

Grab a handful of the mashed potato mixture and form into a little “bowl” in your hand. Fill the “bowl” with some of the Cuban picadillo and cover with more of the mashed potato mixture - forming a ball about the size of a small baseball. Repeat until all the mashed potato mixture is used up.

Combine the bread crumbs and flour on a plate. In a small bowl, beat the egg with 1 tablespoon of water.

Dip a ball into the beaten egg and roll to coat, then roll in the flour and bread crumb mixture until lightly covered. Dip the same ball, again, into the egg and roll a second time in the flour and bread crumb mixture to coat thoroughly. Repeat with each ball.

Refrigerate the balls for about 3 hours.

Add enough vegetable oil to a heavy skillet to come about halfway up the potato balls and heat over medium-high heat until hot, but not smoking, about 2 to 3 minutes. Carefully place as many balls into the oil as possible without crowding the pan, working in batches if need be. Fry the balls for about 2 minutes or until the submerged half is golden brown, turn the balls and cook another 2 minutes until golden brown. Remove the balls from the pan and set them on a paper-towel-covered plate or wire rack. Serve hot with avocado sauce on the side.

To make the avocado sauce: Place the avocado, lime juice, cilantro, jalapeño chiles, garlic cloves, olive oil and cumin and puree until smooth. Season with salt, to taste.

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Beef Barbacoa Sliders

Beef Barbacoa Sliders
Bocados de Barbacoa

Serves: makes 24 sliders

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Bocados de Barbacoa" />

Ingredients

For the marinade:

10 guajillo chiles, stemmed and seeded

10 ancho chiles, stemmed and seeded

5 cups water

1/3 cup apple cider vinegar

1 medium Roma tomato, quartered

1/2 medium white onion, coarsely chopped (about 1/2 cup)

3 medium garlic cloves

1 tablespoon dried oregano

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon freshly ground black pepper

5 whole cloves, stems removed

2 1/2 teaspoons kosher or coarse sea salt

3 tablespoons safflower or vegetable oil


For the meat:

4 pounds beef round roast or brisket, cut into 4-inch chunks

1 pound banana leaves, or aluminum foil

12 ounces (1 bottle) light beer


To assemble:

24 small slider buns (brioche or challah buns are specially good with this!)

Drunken pasilla, prune and orange salsa (optional)

Pickled jalapeños (optional)

To Prepare

For the marinade: Heat a large skillet or comal over medium heat. Add the dried guajillo and ancho chiles and toast them for no more than 20 seconds per side, taking care not to burn them. Transfer the toasted chiles to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the chiles have softened and rehydrated.

Transfer the chiles to a blender, and add 2 cups of their cooking liquid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves and salt. Puree until smooth.

Wipe out the medium saucepan and add the oil. Place over medium heat for 1 to 2 minutes, then add the pureed chile mixture, being careful to avoid any splatters. Partially cover and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a paste-like consistency.

For the meat: Place the beef in a large bowl and cover it with the marinade. If you will not cook it that day, cover and place in the refrigerator for up to 48 hours. Wrap the individual meat chunks in pieces of banana leaf or aluminum foil as you would wrap burritos or tamales - making sure to add a generous amount of marinade in each packet.

Preheat the oven to 350°F. Place the meat packets inside a large, heavy ovenproof French oven or casserole, pour in the beer and cover with a tight-fitting lid. Roast for about 3 hours, until the meat is succulent and comes apart when pulled with a fork. Transfer to the stovetop (off of the heat), and let everything rest for 10 to 15 minutes before opening the meat packets.

Serve on slider buns with drunken salsa and/or pickled jalapeños.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Crab, Cucumber & Jicama Salad

Crab, Cucumber and Jícama Salad
Ensalada de Cangrejo, Pepino y Jícama

Serves: 4

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Ensalada de Cangrejo, Pepino y Jícama " />

Ingredients

6 tablespoons freshly squeezed lime juice

Zest of 2 limes

1/4 teaspoon cayenne pepper, or to taste

3 tablespoons rice wine vinegar

1 tablespoon honey

3 tablespoons extra virgin olive oil

Kosher or coarse sea salt, to taste

Freshly ground black pepper, to taste

1 small jícama, peeled and julienned

1 large English cucumber, peeled, seeded and julienned

3 scallions, thinly sliced

1/4 cup crushed roasted peanuts, or more to taste

2 tablespoons chopped cilantro

1 pint jumbo lump crab meat, picked through thoroughly for cartilage and shells

Romain lettuce, to accompany (optional)

Tostadas, homemade or store-bought, or crackers, to accompany (optional)

To Prepare

In a large bowl, combine the lime juice and zest, cayenne pepper, rice wine vinegar and honey. Whisk in the olive oil and season with salt and pepper to taste.

Add the jícama, cucumber, scallions, peanuts and cilantro and toss well to combine. Then, add the crab and gently toss, taking care not to break up the crab meat. Serve over lettuce or in individual cups accompanied by tostadas or crackers.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Michelada

Michelada

Serves: 1

Michelada

Ingredients

For a basic michelada:

1 beer mug, chilled

Kosher or coarse sea salt, for coating the rim of the glass

1 lime wedge

Ice cubes (optional)

2-3 tablespoons freshly squeezed lime juice

1 beer, preferably Mexican, chilled


Additional ingredients for a michelada especial:

Dash of hot sauce like Tabasco, Cholula or Valentina (optional)

Dash of a salty sauce like soy sauce, Worcestershire or Maggi Sauce (optional)

Pinch of freshly ground black pepper (optional)

Pinch of kosher or coarse sea salt (optional)

To Prepare

Pour a layer of salt onto a small plate. Rub the rim of a chilled beer mug with the lime wedge and dip the rim gently into the salt to coat. Place the ice cubes, if using, into the mug. If making a basic michelada, add the lime juice on top of the ice, then pour in the beer.

If making a michelada especial, salt the rim of a chilled beer mug as directed above, then place the optional ingredients, to taste, into the mug. Stir the mixture lightly then pour in the beer.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Sriracha Mezcal Cocktail

Sriracha Mezcal Cocktail
Cocktail de Mezcal con Sriracha

Serves: 6

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Cocktail de Mezcal con Sriracha" />

Ingredients

1 1/2 cup mezcal joven (young mezcal)

1/2 cup freshly squeezed lime juice, plus more for coating the glass rims

1 liter lime- or lemon-flavored sparkling soda

1/4 cup Sriracha sauce

Kosher or coarse sea salt, for coating the glass rims

To Prepare

Mix the mezcal, lime juice, soda and Sriracha sauce in a large pitcher. Stir well and add a few ice cubes.

Pour a layer of salt onto a small plate. Onto another small plate, squeeze enough lime juice to wet the top rims of the serving glasses. And, one by one, gently dip the top rims of the glasses first into the lime juice, then into the salt to coat. Add a few ice cubes to each glass and pour the cocktail.

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Latin-Asian fusion is hot right now, but Asian immigrants have been influencing traditional Mexican cuisine for centuries. Pati goes food shopping with her good friend chef Janet Yu and gets inspired to create a menu full of Asian-inspired Mexican meals.


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