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Pati's Mexican Table : TV Recipes


STREET-STYLE CUT-UP FRUITS & VEGETABLES
Frutas y verduras de carrito

INGREDIENTS
1 to 2 large mangoes
1/2 pineapple
1/4 watermelon
1 cucumber
4 large carrots
1 jicama
Dried ground chile such as piquí­n
3 limes, or more to taste

TO PREPARE
Peel and slice the fruits and vegetables, you may do this ahead of time and store covered in the refrigerator. Sprinkle salt and chile to taste. Squeeze fresh lime juice on top. Mix and enjoy.


ENCHILADAS IN RED TOMATO SAUCE
Enchiladas en Salsa Roja

INGREDIENTS
For the sauce:
1 poundripe tomatoes
1 garlic clove, skin on
1 1/4″-thick slicewhite onion (about 1 ounce)
1 jalapeño or serrano chile, or to taste
3/4 teaspoon kosher or sea salt, or to taste

For the enchiladas:
Oil for frying the tortillas, optional
12 corn tortillas
1/2 cup Mexican cream
1/2 cup queso fresco or cotija, crumbled
1/3 cup white onion,chopped
Ripe Mexican avocado, halved, scooped and sliced

TO PREPARE
Place the tomatoes, garlic, onions, and chile on a medium baking dish, roasting pan or ovenproof skillet. Place them under a hot broiler and char the ingredients for about 9 to 10 minutes, turning them halfway through as the pieces brown thoroughly. The tomatoes’ skin should be charred, wrinkled, and the juices begin to run. The chile and onions should be softened and nicely charred; the papery husk of the garlic should be burned and the clove softened inside.

Remove the skin from the garlic clove and discard. Place the garlic in the blender along with the tomatoes, onion, and chile (start with half chile first, adding the other half or more if you feel you want more heat later), and the salt. Purée until smooth, set aside.

In a large sauté pan, over medium heat, add enough oil to reach 1/2-inch deep; let it heat for about 3 minutes. Gently glide each tortilla through the oil, one by one, for about 15 seconds on each side, so that they soften and become resilient. You should be able to fold them without breaking them. Transfer the tortillas to a paper towel-covered plate. Alternately, you can lightly toast them on an already hot comal or skillet set over medium heat, for about 20 seconds per side.

Glide the tortillas through the salsa. Fold and then cover, generously, with more of the red sauce. Sprinkle with the crumbled cheese, the cream, and the chopped onion.


MEXICAN WEDDING COOKIES
Polvorones

INGREDIENTS
2 cups all-purpose flour
1/8 teaspoon kosher or sea salt
1/2 cup cold unsalted butter, cut into chunks
1/2 cup vegetable shortening (or double the butter)
1/2 cup pecans, ground or finely chopped
3/4 cup confectioners’ sugar, plus more for dusting
1 egg

TO PREPARE
Preheat the oven to 350 degrees. Butter a large cookie sheet.

In a food processor fitted with the steel blade, pulse the pecans until they are finely chopped. Add the powdered sugar, flour and salt, and pulse again. Scrape down the sides of the bowl with a spatula if necessary.

Drop in the butter and shortening chunks, and pulse a couple of times. Add the egg and pulse again, just until the mixture starts to come together. Roll the dough into 1- to 1 1/2″ balls with your hands.

Place the balls on the baking sheet, spacing them 1″ apart; give them a light pat on the top. Bake until the cookies are golden brown, about 15 minutes. You may need to bake two batches.

Generously, really super generously, dust extra confectioners’ sugar over the top of the cookies.


TAMPICO-STYLE STEAK COMBO
Tampiqueña

INGREDIENTS
For the steak:
6 6 oz beef tenderloin slices, 2″ to 3″ thick
2 tablespoons fresh-squeezed lime juice
2 garlic cloves, minced
Kosher or sea salt, or to taste
Freshly ground black pepper, or to taste
Vegetable oil

For the poblano strips or rajas:
6 poblano chiles
1 tablespoon vegetable oil
1 tablespoon unsalted butter
1 cup white onion, thinly-sliced
Kosher or sea salt, or to taste
1 teaspoon white distilled vinegar
1 thick slice white cheese, panela, asadero or blanco
1 ripe Mexican avocado, halved, scooped and sliced

TO PREPARE
To cut and prepare the meat:
On a large cutting board, hold one piece of beef upright and, with a sharp knife, make a vertical cut into the meat about 1/4″ deep.Continue slicing around the circumference of the piece, unrolling a thin layer of beef as you go, stopping to turn it when you need to, until you get a long strip 1/4″ thick and about 2″ wide. Continue with the rest of the pieces.

Season the meat on both sides with the lime juice, garlic, salt and pepper.

When the meat is ready, lightly coat a griddle or large 12″ skillet over medium-high heat; once it is very hot, cook the meat for about 1 to 2 minutes on each side, depending on your desired done-ness level.

To prepare the poblano strips or rajas:
Place the poblano chiles on a tray under the broiler, directly on a grill or directly on an open flame. I prefer to broil them, it’s faster and easier. Whatever method you choose, turn them every 2 to 3 minutes for a total of 6 to 9 minutes. They’ll seem charred and blistered on the outside; the flesh must be cooked but not burnt — like roasting marshmallows over a fire.

Once charred and hot, place them in a plastic bag, close it tightly and let them sweat for 10 to 20 minutes. Then, and preferably under a thin stream of cold water, remove the charred skin, make a slit down one side of the pepper and remove the cluster of seeds and veins. Cut the stem off and make slices that are about a 1/2″ inch wide.

Heat the oil and butter in a sauté pan over medium heat. Add the onion, cook for 6 to 8 minutes. Add the rajas (the poblano pepper strips) and cook for a few more minutes. Add the vinegar, cook another minute. Season with salt and pepper to taste.

To prepare the grilled cheese:
Heat a griddle, grill pan or nonstick or seasoned cast iron skillet over medium heat until hot. Place the cheese slice on the grill pan and cook until lightly browned. Cut the cheese into 6 slices.

To serve:
Prepare each plate with one piece of steak, some poblano pepper strips, two enchiladas and a slice of the grilled cheese. The meal is traditionally served with a side of tortillas, refried beans sprinkled with cheese, a slice of avocado and the salsa of your choice.


HAM AND CHEESE TORTA SANDWICHES
Tortas de jamón y queso

INGREDIENTS
2 Mexican bolillo or telera rolls, or small baguettes
1/2 cup refried beans
1/2 ripe Mexican avocado, scooped and sliced
4 slices Mexican queso fresco, Oaxaca or Mozzarella
4 to 6 slices turkey, ham or cooked chicken
1 tomato, sliced and seeded
A couple of thin slices of onion, optional
Pickled jalapeño peppers to taste, optional
Salt to taste, optional
2 tablespoons Mexican-style cream, optional

TO PREPARE
Slice the rolls in half lengthwise. If they’re not fresh, toast them slightly for a few minutes. On one side, spread a tablespoon of refried beans; on the other, mash 1/4 of an avocado with a fork.

Top the bottom half of the bread with a few slices of cheese, 2 or 3 slices of turkey or cold cuts of your choice, it may also be shredded chicken or meat, and a couple of slices of tomato.

Drizzle a tablespoon of Mexican-style cream and crown your package with as many pickled jalapeños as you wish. Sprinkle a bit of salt on top.

Place the top half of the roll on the sandwich and slice the torta horizontally. Eat it or wrap it up so that it can travel along with you.


CAJETA CRÊPES WITH TOASTED PECANS
Crepas de cajeta con nuez

INGREDIENTS
1 cup all-purpose flour
2 large eggs
1 egg yolk
1 cup milk
1/3 cup unsalted butter, melted
Pinch kosher or sea salt, or to taste
2 tablespoons sugar
1/2 cup water
Extra butter to oil the pan
2 cups cajeta or La Lechera dulce de leche
1 1/2 cups milk
1 tablespoon rum, optional
1/2 cup pecans, chopped and toasted, to garnish
Vanilla ice cream, optional

TO PREPARE
To make the Crepes: In a small pan, heat the butter over low heat until it melts. Set it aside. Place flour, eggs, milk, sugar, salt and melted butter in the blender and purée until smooth, for about 10 seconds. Add water and blend again until smooth. You can also mix the ingredients by hand, following the same order.

Place batter in a container, cover and refrigerate for at least half an hour, up to 12 hours. Once ready to make the crêpes, whisk the batter well with a fork or a whisk.

Set a crêpe pan or nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about ¼ cup of batter onto it. Instead of working from the center to the sides, tilt the pan and pour the batter over one side and spread it as quickly as possible to the rest of the pan, so that it covers the entire surface.

Cook for about 20 to 25 seconds, until edges are cooked and begin to dry out and the bottom of the crêpe is lightly browned. With a small spatula or fork, lift one edge of the crêpe and turn it over quickly with your fingers. Cook the second side for about 10 to 15 seconds, or until it has lightly browned. Flip the crêpe onto a plate.

Repeat with the rest of the batter. After 3 or 4 crêpes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for every one. Stack crêpes on top of each other with the first, darker side down. That darker side will become the outer layer of the crêpe once you fill them up or fold them.

If you aren’t going to use all of the crêpes at once, or if you are making them ahead of time, wrap them in plastic wrap and place them in a closed plastic bag and store in the refrigerator up to 4 days, or in the freezer for weeks.

To make the Sauce:
Pour the cajeta and the milk in a saucepan. Heat over medium heat, stirring and gently simmering it for a couple of minutes until it is completely mixed together and well dissolved.

To Assemble:
Place a crêpe on a plate and spread a couple tablespoons cajeta sauce all over the surface. Fold crêpe in half, add a couple more tablespoons of sauce into the middle of the half-moon shape. Fold the crêpe again to make a triangle shape (with a rounded bottom) and pour a few more tablespoons of sauce on top.

Garnish with the toasted pecans and serve. You may want to add a scoop of vanilla ice cream too…


BLISSFUL CORN TORTE
Torta de elote

INGREDIENTS
1/2 pound unsalted butter
3/4 cup sugar
8 eggs, separated
4 cups corn kernels
1 cup milk
1/2 cup heavy cream
3/4 cup rice flour
1 tablespoon baking powder
1 teaspoon kosher or coarse salt

TO PREPARE
Place rack in the middle of oven and heat to 360 degrees. Butter a 9×12-inch pan.

Beat the butter with the sugar until creamy. Slowly add 8 egg yolks, one by one, until incorporated. Add the cream, rice flour and baking powder.

In a blender, process the milk with the corn kernels, then, incorporate it into the mix above. Place the mixture in a big mixing bowl.

Separately, beat the egg whites with salt until stiff peaks are formed. Add 1/5 of the egg whites to the butter/corn mix and blend carefully. Slowly blend the rest of the egg whites until everything is mixed, it is ok if the mixture looks streaky, don’t over work it or it will lose volume. Pour onto baking dish.

Bake until torte is springy to the touch and lightly browned, 45 to 50 minutes. Once it cools a little, cut into squares. It can be served either warm or cold; it can be covered and kept at room temperature for an entire day, or covered and stored in the refrigerator for up to 5 days.


SNAPPER IN A POBLANO CHILE SAUCE
Pescado con salsa de chile poblano

INGREDIENTS
6-6 oz mild-flavored fish filets, like red snapper, sea bass, grouper, tilapia or mahi-mahi
2 garlic cloves, finely chopped
Juice of 1 lime (2-3 tablespoons)
1/2 teaspoon kosher or sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 cup Mexican cream, or Latin style, crème fraiche or heavy cream
1 cup milk
2 poblano chiles
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 teaspoon nutmeg, grated
1 cup shredded cheese (Monterey Jack, Muenster, Mozzarella)

TO PREPARE
Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container, drizzle with the lime juice, garlic, salt and black pepper. Let it marinate anywhere from 15 minutes up to two hours in the refrigerator.

Slice the poblanos in half, removing the stem, seeds and veins. Roughly chop and place in the blender along with the milk, purée until smooth.

In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2 to 3 minutes. Add the chile purée, Mexican cream and nutmeg and cook on low heat until it thickens, about 10 to 12 minutes. Season with salt to taste.

Preheat the oven to 375 degrees. Butter the bottom of baking dish and place the marinated fish there, without extra marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.

Bake just until the fish is cooked and flakes with a fork, 15 to 20 minutes, depending on the thickness of the filets.


BAKED PLANTAINS
Plátanos Macho al Horno
Serves 2 to 4

INGREDIENTS
2 ripe plantains
Salt or sugar to taste

TO PREPARE
Preheat the grill to medium heat or the oven to 400 degrees.

Cut a few small slits into the sides of the unpeeled, ripe plantains with a knife, since the plantains will expand as they cook. Individually wrap each plantain in aluminum foil and place them on the grill or in the oven. Let them cook for about 45 to 50 minutes, until they are soft and cooked through.

You know they are ready when they feel extremely soft to the touch and the sugar of the plantain has begun to caramelize. Open the aluminum foil, make a slit in the plantains, sprinkle with salt and sugar and eat them up!


PORK TENDERLOIN IN A SWEET CITRUS SAUCE
Lomo de Cerdo con Salsa Dulce de Cítricos
Serves 8 to 10

INGREDIENTS
1 cup orange juice
1/4 cup lime juice
4 tbsp apple cider vinegar
1 cup shredded piloncillo, or brown sugar
5 garlic cloves, pressed or minced
1/2 tsp kosher or sea salt, or more to taste
1/2 tsp ground black pepper
5 bay leaves
3 whole banana leaves
5 lbs pork tenderloin
1/2 tsp kosher or sea salt, or more to taste
1/4 tsp ground black pepper, or to taste
2 tbsp safflower or corn oil

TO PREPARE
To make the marinade: mix together the orange and lime juice, vinegar, piloncillo, garlic, salt, pepper and bay leaves in a bowl.

Begin to layer the banana leaves in a large baking dish, one by one. Place the first one vertically so it covers the whole dish, leaving the sides hanging over the dish on both ends. Layer the second leaf horizontally so it covers half or so of the dish, with the sides hanging over the dish on both ends. Layer the third one horizontally the the bottom of the baking dish is fully covered with leaves, with extra hanging over the sides to wrap up the meat.

If you can’t find banana leaves, you can use tin foil.

Place the meat in the middle of the leaf bundle. Pour the marinade on the top and cover the meat with each of the banana leaf layers on all sides. Let it marinate anywhere from 2 to 24 hours in the refrigerator.

Preheat the oven to 350 degrees and unwrap the pork from the banana leaves.

Heat the oil in a large skillet over high heat, until it is hot but not smoking. Sprinkle the pork with salt and pepper, place it in the pan, and sear for about 1 to 2 minutes on all sides.

Place it back in the banana leaves and bundle it back up. Place the wrapped pork into the oven and cook for 1 hour and 30 minutes. Remove it from the oven, carefully open up and unfold the banana leaves, tucking them on the sides until you expose most of the meat. Remove the meat from the dish to rest on a cutting board. Pour all the marinade into a sauce pan and set over medium high heat, for about 10 to 15 minutes, to reduce up to 1/3 of its volume.

Meanwhile, slice the meat at about 1/2″ thickness or to your liking. Place the slices on a platter, drizzle some of the sauce on top and serve.


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