Pati's Mexican Table
GARIBALDIS: POUND CAKES WITH LIME-APRICOT GLAZE AND SPRINKLES
Garibaldis: Panquecitos con Chabacano y Chochitos
Makes about 60 mini pound cakes and 30 medium sized ones
1 lb butter, at room temperature
1 1/4 cup sugar
5 eggs, at room temperature
4 cups all purpose flour
1 tbsp baking powder
Pinch of salt
3/4 cup heavy whipping cream
For the glaze
1 cup soft apricot preserve
5 tbsp fresh squeezed lime juice
1 tbsp sugar
1 cup sprinkles
Preheat oven to 375 degrees. Butter a set of muffin or mini muffin molds.
Cream the butter in a mixer at high speed. Incorporate the sugar and keep on beating until it is well incorporated. Add the eggs, one by one, making sure each one is well incorporated into the mix.
In a mixing bowl, combine the all purpose flour with the baking powder and a pinch of salt. Bring the speed of the mixer to low, and slowly add the flour mix, alternating with the heavy cream until well combined.
Spoon the batter into the molds up under the rim, as they will puff. Place molds in the oven and bake for 12 to 15 minutes for normal muffin molds and about 10 minutes for mini muffin molds. A toothpick should come out clean when they are ready. Remove from the oven. Once cool enough to handle, remove them from the molds and place them on a plate or cooling rack.
In a saucepan set over medium heat, combine apricot preserve, sugar and lime juice. Stir occasionally for a couple minutes until the ingredients are well dissolved. Place chochitos or sprinkles in a large plate or bowl. Holding one pound cake at a time, dunk the top, up to half their height, into the apricot glaze, then gently roll the glazed part with the chochitos or sprinkles. Place them on a platter, let cool and cover. They taste even better the day after!
REFRIED BEAN AND CHEESE CHIMICHANGAS
Chimichangas de Frijoles con Queso
4 tbsp vegetable oil, divided
1/4 cup white onion, chopped
1 jalapeño or serrano chile, seeded and chopped (more or less to taste)
1 garlic clove, minced
2 cups refried beans
1/4 cup water
2 cups Mexican Manchego, Chihuahua, Monterey jack or light chedder, shredded
12 flour tortillas, medium size
Salsa of your choice
Pour 2 tablespoons of oil into a medium sized skillet set over medium heat. Once hot, add the onion and let it cook 4 to 5 minutes, until softened and translucent. Add the chile, give it a couple stirs and add the garlic. Cook until fragrant, about 15 to 30 seconds more. Incorporate refried beans along with 1/4 cup water and mix well. Let it cook and season for a couple minutes as you mash it all together. Turn off the heat.
In a comal or skillet set over medium-low heat, heat flour tortillas one at a time, about 15 seconds on each side, to soften so they won’t break when folded. Add about 2 heaping tablespoons each of refried beans and cheese near the edge of the tortilla, one at a time. Begin rolling as if making a chubby taco, after the first fold, tuck in both edges of the tortilla, continuing to roll to make a thick bundle. Flatten a bit with your hand.
Reheat remaining oil in the same saute pan or comal, over medium-low heat. Place chimichangas in batches and cook for about 3 to 4 minutes on each side, until they achieve a lightly browned crust on both sides. You may also use more oil and deep-fry them over medium heat for less time, but I like the first option more…
Serve along the side of the Rabo de Mestiza eggs and spoon some of its sauce on top, or serve with the salsa of your choice.
A Mexican brunch is the perfect way to ease into the weekend. What kinds of recipes are truly Mexican but truly inspired, too? This episode will look at what a late breakfast/early lunch in Mexico might look like, and what recipes you can prepare in your own home.
RABO DE MESTIZA: POACHED EGGS IN A TOMATO AND POBLANO RAJAS SAUCE
Huevos Rabo de Mestiza: con Salsa de Jitomate y Rajas de Poblano
Serves 6 to 8
The sauce can be made ahead of time and the dish cooked right before you want to eat it.
2 lbs Roma tomatoes
1 garlic clove
2 bay leaves
3 tbsp corn or safflower oil
1/2 cup white onion, slivered or thinly sliced
3/4 lb poblano chiles, or about 3, charred, sweated, skinned, stemmed, seeded, cut into about 2″ slices (may soak in hot water with 2 tbsp brown sugar or piloncillo to tame heat)
1/4 tsp dried marjoram
1 tsp kosher or sea salt, more or less to taste
1 cup queso fresco, crumbled, my substitute for farmers or a mild feta
Corn tortillas or toast, optional
Place the tomatoes along with the garlic and bay leaves in a medium saucepan. Cover with water and bring to a boil over medium-high heat, simmer until thoroughly cooked, about 10 minutes. Place tomatoes, garlic and bay leaves in the blender and puree until smooth.
In a large, heavy bottomed pan set over medium heat, pour in the oil. Once hot, cook the onion, stirring now and then, until soft and translucent, about 4 to 5 minutes. Stir in the poblano rajas and let them cook for 1 or 2 minutes. Pour in the tomato sauce, sprinkle the marjoram, salt and pepper, and let it season and thicken for about 10 to 12 minutes. You can make this sauce ahead of time and refrigerate for up to 4 days.
When ready to make the eggs, reheat the sauce, then lower the heat to medium-low and add the eggs one by one. It is easier if you crack the eggs into a small bowl or cup and slide them into the sauce. Sprinkle a bit of salt on top of each egg and cover the pan with its lid. Let the eggs poach until cooked. I like the yolks, still runny, which takes like 4 to 5 minutes.
Serve on plates and sprinkle crumbled cheese on top. Have warm corn tortillas or toast on the side.
GARABATO OR SCRIBBLES COOKIES
Galletas Garabato con Chocolate
Makes about 16 to 18 cookies
1 1/4 cups unsalted butter, at room temperature
1/2 cup sugar, plus 2 tablespoons for chocolate filling
2 eggs, at room temperature
4 cups all purpose flour
Pinch of salt
1 cup heavy cream
8 oz bittersweet chocolate, chopped
In a mixer, at medium-high speed beat the butter until soft. Add the sugar and keep on beating until fluffy. One by one, add the eggs until well combined. Lower the speed to low, and add the flour half a cup at a time, along with the salt, thoroughly mixed. Remove from the mixer, turn into a ball, wrap with plastic wrap and refrigerate anywhere from 1/2 hour to overnight.
Preheat the oven to 350 degrees.
Lightly dust all-purpose flour on your countertop and roll out the dough to about 1/4″ thickness. Cut circles of about 3″ round. Place them in a buttered and floured cookie sheet. Bake anywhere from 15 to 20 minutes or until they appear lightly tanned. Let them cool on a cooling rack.
In a saucepan over low heat, combine the cream and the chopped chocolate. Stir constantly, until the chocolate is well dissolved. Turn off the heat and let it cool.
Once the cookies and chocolate filling have cooled, add a couple tablespoons of chocolate on top of half the cookies. Top with another cookie without pressing down on it. Then with a spoon or fork, drizzle more chocolate on top of the cookies, making your own scribble designs.
Once the cookies are set, you may cover and refrigerate. I love them cold!
PICKLED ONION POTATO SALAD
Ensalada de Papa y Cebolias en Eschabeche
1/2 cup olive oil
3 garlic cloves, sliced
2 jalapeño chiles, sliced in half lengthwise and seeded (may substitute for habanero or serrano if more heat is desired)
10 black peppercorns
1 tsp dried oregano
1/4 tsp all spice
2 bay leaves
1 tsp kosher or sea salt
1/2 cup rice vinegar, or any mild fruit vinegar
1/2 cup white vinegar
2 red onions, thinly sliced
3 lbs red potatos, peeled and cut into bite size chunks
In a large saute pan, heat the olive oil over medium-high heat until hot. Add the jalapeños and the garlic and cook for a couple minutes, until they have softened a bit.
Add the black peppercorns, oregano, allspice, bay leaves and salt and stir for a couple seconds. Incorporate the red onions, stir, let them soften for a minute. Carefully pour in the vinegars. Mix the onions with the rest of the ingredients in the pan, stir for a couple seconds and turn off the heat.
Cook the potatoes in a pot with salted boiling water, for about 12 minutes, until a fork or the tip of a knife goes into the potato. Strain the potatoes and place them in a bowl. Stir in the pickled onion mix. If you do so while the potatoes are still hot, they will absorb the pickle juices much better.
You may eat the salad warm or cold. You can let it cool and place in a container with a cover. It will keep in the refrigerator for up to 5 days.
ANCHO CHILE MEXICAN HAMBURGERS WITH LIME AIOLI
Hamburguesas con Chile Ancho y Aioli de Limon
1 1/2 lbs ground beef
1 1/2 lbs ground veal
1 1/2 cup white onion, roughly chopped
3 garlic cloves
4 ancho chiles, rinsed, stemmed, seeded
1 1/2 tsp kosher or sea salt, or to taste
1/2 tsp black pepper, freshly ground, or to taste
1 cup mayonnaise
Juice of 1 lime, about 2 tbsp
1 tsp grated lime rind
3 garlic cloves, pressed or finely minced
1 tsp kosher or sea salt
1/4 tsp black pepper
8 hamburger buns
2 red tomatoes, sliced
8 iceberg or romaine lettuce leaves, rinsed and dried
1/2 cup white onion, sliced
Place chiles in a small bowl and cover with boiling hot water. Let it soak for 10 to 15 minutes. Places chiles in the blender along with 1/2 cup of the soaking liquid, onion and garlic, and puree until smooth.
In a mixing bowl, combine the ground beef and veal. Add the chile mixture, two lightly beaten eggs, salt and pepper. Mix until it is all well incorporated.
Heat the grill or pan over medium heat until very hot and brush some oil. With your hands, mold the patties and place them on the hot grill or pan. Cook for about 4 to 6 minutes per side, depending on how well cooked you like your burgers. I like them medium-well, so it is about 5 minutes per side for me.
Place the garnishes on the table so that everyone can choose to their liking.
To make the lime aioli, place everything in a mixing bowl, and just mix it all up!
If you want to make this hamburger into a cheeseburger, Monterey Jack is a great companion. Just place a slice of cheese on to the patties once you flipped them on the pan or grill and let it melt as it finishes cooking.
What’s on the menu at a typical Mexican picnic? Are some foods, like hot dogs and hamburgers, universal? Turn your backyard into a little slice of Mexico by tweaking some old standbys. Learn how not only Mexican food has been adapted outside of Mexico, but also how American dishes have been transformed in Mexico.
Makes 8, 4 oz popsicles
2 cups hibiscus flower/jamaica concentrate (see below)
3/4 cup mango, peeled, pitted diced
Chocolate morsels to taste, optional
Shredded coconut to taste, optional
For adult fun, you can make them grown up and add some Rum!
Pour 2 cups of jamaica concentrate into 8, 4 ounce molds. Add pieces of mango, chocolate and coconut. Place in freezer until set and frozen, about 4 to 5 hours. Enjoy!
Makes about 5 cups
8 cups water
2 cups dried hibiscus flowers, about 2-3 ounces, depending on how tightly you pack the cups
1 1/2 cups sugar, or to taste
2 tbsp fresh lime juice, or to taste
In a saucepan, pour 8 cups of water and place over high heat. Once it comes to a boil, add the jamaica flowers, simmer at medium heat for 10 minutes and turn off the heat. When cool, strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.
SPINACH SALAD WITH JAMAICA VINAIGRETTE AND CARAMELIZED PECANS
Ensalada de Espinaca con Vinagreta de Jamaica y Nueces Garapiñadas
Serves 8 to 10
18 oz fresh spinach leaves, rinsed, drained and thickly sliced
1 bunch watercress, rinsed and stems removed
6-8 scallions, white and light green parts, thinly sliced
2 garlic cloves
Jamaica Vinaigrette (see below)
1 cup caramelized pecans, roughly chopped or whole pieces, to your liking (recipe follows)
3/4 cup dried jamaica flowers
3 garlic cloves
1 cup safflower oil
1/4 cup olive oil
2 tbsp red wine vinegar
1 tbsp kosher or sea salt
2 tsp sugar, or to taste
1/2 tsp freshly ground black pepper
Place the jamiaca flowers in a bowl along with the garlic, oils, vinegar, salt, sugar and pepper. Let them sit for a few minutes, for the flowers to soften up a bit. Then pour everything into a blender and puree. The flowers will not be pureed until smooth. The mix will have a textured consistency with chewy flower chunks: that’s what you want!
Let the mix stand for at least two hours. If it will not be used then, it can be kept in the refrigerator, covered, for up to a week.
Place the spinach and watercress in a large bowl. Pour some of the vinaigrette on top and toss. Top with the chopped caramelized pecans and sprinkle the scallions over the top. Drizzle some more vinaigrette on top. If you have leftover vinaigrette, you can eat it with a spoon!
1 cup shelled pecans
1/2 cup maple syrup
1/2 tbsp butter or vegetable shortening, diced
1 tsp salt, or to taste (use regular salt, not kosher or sea salt)
Preheat the oven to 375 degrees. Place the pecans on a baking tray, add the butter chunks and pour the maple syrup on top. Toss. Bake for 10 minutes, take them out of the oven and stir to make sure all the pecans are covered with the syrup. Place them back in the oven for another 8 to 10 minutes, until they have browned and the syrup has thickened to the consistency of caramel.
Take them out of the oven, scoop the pecans out and place on a dry surface such as a kitchen counter or another baking tray. Try to separate the nuts from each other. Once completely cool, they can be stored in a closed container