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Pati's Mexican Table


Drunken Salsa

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

Serves: makes about 3 cups salsa

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

http://www.patismexicantable.com/2014/01/drunken-pasilla-prune-and-orange-salsa/


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.

http://www.patismexicantable.com/2014/01/papa-rellenas-with-avocado-sauce/


Beef Barbacoa Sliders

Beef Barbacoa Sliders
Bocados de Barbacoa

Serves: makes 24 sliders

Bocados de Barbacoa" alt="Beef Barbacoa Sliders
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

http://www.patismexicantable.com/2014/01/beef-barbacoa-sliders/


Crab, Cucumber & Jicama Salad

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

Serves: 4

Ensalada de Cangrejo, Pepino y Jícama " alt="Crab, Cucumber and Jícama Salad
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

http://www.patismexicantable.com/2014/01/crab-cucumber-and-jicama-salad/


Michelada

Dressed Up Mexican Beer
Michelada

Serves: 1

Michelada" alt="Dressed Up Mexican Beer
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

http://www.patismexicantable.com/2014/01/michelada/


Sriracha Mezcal Cocktail

Sriracha Mezcal Cocktail
Cocktail de Mezcal con Sriracha

Serves: 6

Cocktail de Mezcal con Sriracha" alt="Sriracha Mezcal Cocktail
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.

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

http://www.patismexicantable.com/2014/01/sriracha-mezcal-cocktail/


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.


Five Spice Pecan Plum Empanadas

Five Spice Pecan Plum Empanadas
Empanadas de Ciruela y Nuez

Serves: makes 10 empanadas

Empanadas de Ciruela y Nuez" alt="Five Spice Pecan Plum Empanadas
Empanadas de Ciruela y Nuez" />

Ingredients

2 cups all-purpose flour, plus more for dusting

1/2 cup granulated sugar

Pinch of kosher or coarse sea salt

12 tablespoons unsalted butter (1 1/2 stick), diced

1 egg

3 tablespoons sour cream

1/2 pound plums, pitted and diced (about 11/2 cups)

1/4 pound apricots, pitted and diced (about 3/4 cup)

1/2 cup pecans, finely chopped

1/4 cup dark brown sugar or shredded piloncillo

1 1/2 teaspoons cornstarch

1 1/2 teaspoons freshly squeezed lime juice

1/8 teaspoon five spice powder

1 egg beaten, for brushing

Granulated sugar for dusting, or you may use turbinado or dark brown sugar

La Lechera dulce de leche or cajeta, to drizzle on top or on the side for dipping (optional)

To Prepare

In a large mixing bowl, combine the flour, sugar and salt. In a small bowl, beat together the egg and sour cream.

With your fingers, combine the butter into the dry ingredients until it resembles a coarse meal (it should be crumbly). Rinse your hands and pour the beaten egg and sour cream into the large bowl with the crumbly butter mixture. Mix with a spatula until it comes together into smooth malleable dough. Wrap in plastic wrap and refrigerate for at least an hour.

In a large bowl, combine the plums, apricots, pecans, brown sugar, cornstarch, lime juice and five spice powder and mix well.

Preheat the oven to 350°F.

Generously flour your kitchen counter and rolling pin. Roll out the dough about a to 1/4- to 1/8-inch thickness. Cut the dough into rounds about 4-inches in diameter. Repeat the rolling and cutting process with any leftover dough scraps until you have used up all your dough. Place a heaping tablespoon of the plum filling in the middle of each circle to make chubby empanadas, brush around the edges with the beaten egg and fold to make a half moon, gently pressing with your fingers to close the edges. Finally, use the back of a fork to seal the dough without breaking it.

Line a couple baking sheets with parchment paper and arrange the empanadas on them, as you may need to bake 2 batches or use 2 baking sheets. Brush the tops of the empanadas with the beaten egg and sprinkle with sugar.

Bake the empanadas for 20 minutes or until they are golden brown. Serve warm or cooled and, if desired, drizzle with dulce de leche or cajeta.

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

http://www.patismexicantable.com/2014/01/five-spice-pecan-plum-empanadas/


Green Beans with Peanuts and Chile de Arbol

Green Beans with Peanuts and Chile de Arbol
Ejotes con Cacahuate y Chile de Árbol

Serves: 4 to 6

Ejotes con Cacahuate y Chile de Árbol" alt="Green Beans with Peanuts and Chile de Arbol
Ejotes con Cacahuate y Chile de Árbol" />

Ingredients

1 pound green beans or Chinese long beans, ends removed and diagonally cut into about 2-inch pieces

1 tablespoon soy sauce

1/4 cup chicken broth

1/2 teaspoon brown sugar

1/2 teaspoon kosher or coarse sea salt

2 tablespoons peanut oil

1/2 cup roasted unsalted peanuts

4 garlic cloves, minced or pressed

3 chiles de árbol, stemmed and thinly sliced

4 to 6 scallions, thinly sliced, light green and white parts only

To Prepare

Bring salted water to a boil, then add the sliced green beans and cook uncovered for 2 to 3 minutes until al dente. Strain beans and set aside.

Combine the soy sauce, chicken broth, sugar and salt and mix well.

Heat the peanut oil over high heat in a large heavy skillet until hot but not smoking. Add the peanuts and fry, stirring constantly, for about 20 seconds (careful, they brown faster than it seems!). Add the garlic, stir, add the chiles de árbol, stir, add the scallions and stir.

Add the green beans to skillet and mix to combine all the ingredients, and finally pour in soy sauce mixture. Let it all cook for 3 to 4 minutes. Serve immediately or turn off the heat and cover to keep warm.

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

http://www.patismexicantable.com/2014/01/green-beans-with-peanuts-and-chile-de-arbol/


Amaranth & Panko Crispy Chicken CremaDipping Sauce

Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce
Pollo Empanizado con Panko y Amaranto con Crema Picante

Serves: 6

Pollo Empanizado con Panko y Amaranto con Crema Picante " alt="Amaranth and Panko Crispy Chicken with a Sweet and Spicy Crema Dipping Sauce
Pollo Empanizado con Panko y Amaranto con Crema Picante " />

Ingredients

For the chicken:

2 large eggs

1/4 cup milk

1 cup panko breadcrumbs

1 cup amaranth seeds (if not using amaranth, add another cup of panko)

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

6 boneless, skinless chicken breasts, pounded thin

Vegetable oil, for cooking the chicken


For the dipping sauce:

1/4 cup Sriracha sauce

1 cup Mexican crema or Latin-style cream, or substitute sour cream

1 teaspoon Maggi sauce

1 tablespoon La Lechera sweetened condensed milk

To Prepare

To make the dipping sauce: In a mixing bowl, combine the Sriracha sauce with the Mexican crema, the Maggi sauce and the sweetened condensed milk until fully mixed.

To make the chicken: Place 1 chicken breast at a time in between 2 sheets of parchment paper or plastic wrap and pound with a meat mallet or skillet, or roll with rolling pin, to flatten. In a medium-to-large bowl, beat together the eggs and milk. In another bowl or on a plate, combine the panko breadcrumbs, amaranth seeds and salt.

Submerge each chicken breast in the egg mixture, then coat it on both sides, pressing slightly, with the panko-amaranth mixture so the whole breast is covered. Set aside on a cutting board or baking sheet. If making ahead, layer sheets of plastic wrap or parchment paper between the prepared breasts, wrap tightly, and refrigerate or freeze.

Pour enough oil into a large skillet to reach 1/4-inch up the sides. Heat the oil over medium heat for about 2 to 3 minutes until it is hot but not smoking, then place as many chicken breasts as will fit in a single layer without crowding the pan. If the edges aren’t bubbling in the oil, raise the heat to medium-high. Resist the urge to move the breasts around in the pan, as this my cause the amaranth coating to fall off. Cook for 2 to 3 minutes on one side until golden brown, then gently flip and repeat on the other side. When the second side has crisped, remove the breasts from the pan and set them on a paper-towel-covered plate or wire rack. Repeat with remaining chicken pieces, adding more oil if needed.

If you’re not eating immediately, place the fried chicken breasts in a baking dish and keep them warm in a 250°F oven. Serve with the dipping sauce.

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

http://www.patismexicantable.com/2014/01/amaranth-and-panko-crispy-chicken-with-a-sweet-and-spicy-crema-dipping-sauce/


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