Pati's Mexican Table : TVRecipes
REFRIED BEAN AND CHEESE CHIMICHANGAS
Chimichangas de Frijoles con Queso
Serves 6INGREDIENTS
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 choiceTO PREPARE
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.
PICKLED ONION POTATO SALAD
Ensalada de Papa y Cebolias en Eschabeche
Serves 6INGREDIENTS
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 chunksTO PREPARE
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
Serves 8INGREDIENTS
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
2 eggs
vegetable oilLime Aioli
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 pepperGarnishes
8 hamburger buns
Yellow mustard
Ketchup
2 red tomatoes, sliced
8 iceberg or romaine lettuce leaves, rinsed and dried
1/2 cup white onion, slicedTO PREPARE
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.
GARABATO OR SCRIBBLES COOKIES
Galletas Garabato con Chocolate
Makes about 16 to 18 cookiesINGREDIENTS
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, choppedTO PREPARE
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!
SPINACH SALAD WITH JAMAICA VINAIGRETTE AND CARAMELIZED PECANS
Ensalada de Espinaca con Vinagreta de Jamaica y Nueces Garapiñadas
Serves 8 to 10INGREDIENTS
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)
Jamaica Vinaigrette
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 pepperTO PREPARE
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!
CARAMELIZED PECANS
INGREDIENTS
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)TO PREPARE
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
for weeks.
JAMAICA POPSICLES
Makes 8, 4 oz popsiclesINGREDIENTS
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!TO PREPARE
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!JAMAICA CONCENTRATE
Makes about 5 cupsINGREDIENTS
8 cups water
6 oz dried hibiscus flowers, about 2 cups
1 1/2 cups sugar, or to taste
2 tbsp fresh lime juice, or to tasteTO PREPARE
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.
JAMAICA WATER
Agua de Jamaica
Makes 4 to 5 cupsINGREDIENTS
1 cup jamaica concentrate (see below)
3 to 4 cups waterTO PREPARE
When ready to serve, dilute 1 cup concentrate with 3 to 4 cups water, or to your liking, and some ice cubes.JAMAICA CONCENTRATE
Makes about 5 cupsINGREDIENTS
8 cups water
6 oz dried hibiscus or jamaica flowers, about 2 cups
1 1/2 cups sugar, or to taste
2 tbsp fresh lime juice, or to tasteTO PREPARE
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 to 12 minutes and turn off the heat. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.It will keep in the refrigerator for at least 3 months.
STEAK TACOS WITH JAMAICA AND JALAPEÑO SYRUP
Tacos de Carne con Jarabe de Jamaica y Jalapeño
Makes 8 generous servingsINGREDIENTS
1 lb flank steak
2 cups jamaica/hibiscus flower concentrate (see below)
2 bay leaves
3 whole cloves
A pinch black pepper, freshly ground
3/4 tsp kosher salt, or to taste
Safflower or corn oil
Salt to taste
1 serrano or jalapeño chile, halved and seeded
1 ripe avocado, halved, pitted and sliced
1/2 cup queso fresco, crumbled
16 corn tortillasTO PREPARE
Pour the jamaica concentrate, bay leaves, whole cloves, black pepper and salt into a medium saucepan set over medium-high heat. Bring to a boil and simmer for about 15 minutes, or until it reduces to half the original amount.Let the marinade cool and pour over the flank steak in a baking dish or container. Cover and let it marinade anywhere from 1 to 24 hours.
Set grill pan, grill or saute pan over medium-high heat. Brush with a light coat of oil. Sprinkle meat with a bit more salt. Grill meat anywhere from 4 to 6 minutes per side, depending on how cooked you want it.
Meanwhile, pour the marinade into a saucepan set over medium heat and drop in the halved serrano or jalapeño chile. Let the sauce reduce for 15 minutes, or until it coats the back of a wooden spoon. The syrup will thicken considerably as it cools. Remove from heat and let cool.
When the meat is ready, slice it thin and if you want, cut it into chunks. Heat corn tortillas over a comal or skillet over medium heat, it will take about a minute per side. For each taco, add a couple tablespoons or slices of meat in the center of each tortillas, a slice of avocado, some crumbled queso fresco and drizzle some of the jamaica and syrup on top. Enjoy your tacos!
JAMAICA CONCENTRATE
Makes about 5 cupsINGREDIENTS
8 cups water
6 oz dried hibiscus flowers, about 2 cups
1 1/2 cups sugar, or to taste
2 tbsp fresh lime juice, or to tasteTO PREPARE
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. Let it cool down and strain into a heat proof glass or plastic water jar. Add the sugar and lime juice, mix well, cover and refrigerate.
FLOURLESS ALMOND AND PORTO CAKE
Pastel de Almendras con Porto
Serves 12 to 15INGREDIENTS
2 cups slivered almonds
3/4 cup sugar
4 eggs
1/2 cup butter, at room temperature
1 tbsp vanilla extract
1 tbsp Porto wine, optional or more to taste
1/4 cup apricot marmalade
1 tbsp lime juice, freshly squeezed
1/4 cup sliced almonds, lightly toasted
Whipped cream, optional
Fruit of your choice, optional (I love it with berries!)TO PREPARE
Butter a round 9 to 10 inch spring-form pan, and cover the bottom of the pan with parchment paper.Preheat the oven to 350 degrees.
Place the almond and sugar into a food processor. Pulse until finely ground. Crack the eggs on top of the mixture. Pulse until well combined. Stir in the vanilla extract and Porto wine, if you will use it. Drop in the butter chunks, and process until smooth and thoroughly combined.
Pour the batter into the cake pan. Place on a rack in the middle of the oven and bake for 30 minutes. The top will be nicely tanned, the cake will feel springy to the touch and a toothpick should come out clean if inserted in the cake.
Remove from the oven and let the cake cool for 10 to 15 minutes. Unmold the cake, invert onto a platter and remove the parchment paper. Invert the cake again onto another platter to have the top of the cake right side up.
In a small saucepan, mix the apricot glaze with the lime juice. Set over medium heat and simmer for a couple minutes, just until it dissolves.
With a brush, spread the apricot glaze on the outer circumference, about 1 to 2 inches in depth, on the top of the cake. Sprinkle the glazed area with the toasted almonds. You may serve the cake with whipped cream on the side, or on the top of the cake. Any fruit of your choice will be lovely too!
WHITE RICE AND POBLANO RAJAS CASSEROLE
Cazuela de Arroz con Rajas de Chile Poblano
Serves 10INGREDIENTS
4 cups cooked white rice
2 tbsp butter and a bit more to butter the baking dish
1 cup white onion, slivered
3 poblano chiles, about 3/4 lb, charred, skinned, stemmed, seeded, and sliced. Click here for more information on how to prepare them
1 1/2 cup Roma tomatoes, chopped
1 cup corn kernels, fresh, thawed from frozen or canned and drained
1 tsp kosher salt or to taste
1/2 cup Mexican style cream, or Latin, Salvadorean, creme fraiche or heavy cream
1/2 cup queso fresco, can substitute with farmers, basket or ricotta cheese
1 1/2 cup Monterey jack, light cheddar or mozzarella, shreddedTO PREPARE
Place the butter in a saute pan set over medium heat. Once it melts, add the slivered onion and allow it to sweat for about 12 minutes, until translucent and soft. Increase the heat to medium-high, add the tomatoes and cook for about 2 minutes. Stir in the chile poblano rajas or strips, corn, salt and black pepper and cook for about 3 more minutes. Add the cream and queso fresco and continue cooking, stirring from time to time, until the sauce thickens a bit and seasons, for 2 to 3 minutes.Preheat the oven to 375 degrees. Butter a 8 x 11 or 9 x 9 baking dish. Layer the white rice in the baking dish and press it down gently with a spatula. Pour the poblano mixture on top. For the last layer, sprinkle the shredded cheese on top.
Bake the casserole in the oven for about 20 minutes or until the cheese has completely melted. Serve hot.
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