Pati's Mexican Table : TVRecipes
PICADILLO EMPANADAS OF THE IMMACULATE CONCEPTION
Empanadas de Picadillo de la Inmaculada Concepcion
Makes about 15 medium empanadas
1 cup unsalted butter, at room temperature
8 oz cream cheese or fresh nata, about 185 g, at room temperature
2 1/3 cups all-purpose flour
1/2 tsp salt
4 cups picadillo (recipe below), or preferred filling
1 egg, lightly beaten
1/2 cup sesame seeds
To make the dough, beat the cream cheese with the butter in a mixer at medium speed, until it is creamy. Gently add the flour and salt and continue mixing for a minute more. Turn dough onto a lightly floured surface and knead for a minute. Form the dough into a ball, wrap in plastic wrap and refrigerate from 15 minutes up to 24 hours.
After refrigerating, sprinkle flour over the countertop and roll out half the dough until its about 1/4 inch thick. For medium sized empanadas, cut out rounds of 4 to 5 inches in diameter. Continue until all of the dough is used.
Grease a baking sheet with butter. Preheat the oven to 375 degrees.
Spoon about 1 1/2 tablespoons of the picadillo filling into the center of each round. Brush the edges of the round with the beaten egg. Fold a side of the circle over the filling across the other side. Press with your fingers as you close. Without breaking the dough, press with a fork over the edges to seal and make a design.
Place the empanadas on the baking sheet. When you fill the baking sheet, lightly brush their tops with the lightly beaten egg and sprinkle with sesame seeds.
Bake the empanadas anywhere from 20 to 25 minutes, until the tops have a golden tan and dough is cooked through. Serve hot.
PICADILLO FOR EMPANADAS
Makes about 4 cups
3 tbsp olive oil
1/4 cup white onion, chopped
1 garlic clove, finely chopped
1 lb pork shoulder or butt, or combination of pork, beef and veal, ground
3/4 tsp kosher, coarse or sea salt
1 lb ripe tomatoes, pureed, or about 2 cups tomato puree
2 cups chicken broth or water
Pinch of cumin
Pinch of ground cloves
1/2 tsp cinnamon, ground
1/4 cup slivered almonds, lightly toasted
1/4 cup raisins
1/4 cup Manzilla olives, chopped
Heat olive oil in a large saute pan set over medium-high heat. Add onion and saute for a couple of minutes, until it becomes translucent and soft. Incorporate chopped garlic and saute for about a minute until it becomes fragrant. Incorporate the meat and the salt and let it cook for about 8 minutes, until cooked and lightly browned.
Pour in tomato puree and let it season, stirring often, for 5 to 6 minutes, until it has deepened its color, thickened in consistency and lost the raw flavor. Pour in the chicken broth or water, cumin, cloves and cinnamon. Stir well and let it cook 15 minutes more.
Add the raisins, almond and olives, mix well and taste for seasoning. Cook for 5 more minutes. If needed, add more salt. The filling should be nice and moist.
Just remember, once it cools, it will dry a little more as it will
absorb the juices. Turn off the heat. You can make the filling up to two days ahead of time, let it cool, cover and refrigerate.
SALSA VERDE WITH AVOCADO AND CHEESE
Salsa Verde con Aguacate y Queso Fresco
Makes about 2 cups
1 lb tomatillos, husks removed and rinsed
1 garlic clove
1 or 2 chiles serranos (can adjust for desired spiciness level)
1/2 cup cilantro leaves
2 tbsp white onion, roughly chopped
1 1/2 tsp kosher or sea salt, or to taste
1/2 lb queso fresco diced, or can use farmer’s cheese or mild feta instead
1 ripe avocado, halved, pitted and sliced or cut into chunks
Warm corn tortillas or tortilla chips
Place tomatillos in a sauce pan and cover with water. Bring to a simmer and cook until the tomatillos are soft and mushy, but not coming apart, about 10 minutes.
Place the tomatillos, garlic, chiles serranos (add one by one to taste for spiciness desired and adjust the heat as you go), cilantro, onion and salt in the blender. Blend until smooth. You may also mash it all up in a molcajete.
Serve in a bowl or molcajete, along with the queso fresco and avocado slices. Offer warm corn tortillas or tortilla chips on the side.
This salsa may be used to spoon on top of thousands of things; including tacos, quesadillas, eggs in the morning, or grilled meats.
TOMATILLO AND LIME JAM
Mermelada de Tomate Verde con Limon
Makes about 1 1/4 cups
1 lb tomatillos, husks removed, rinsed and roughly chopped
1 1/2 cups sugar
1 cup water
4 tbsp fresh squeezed lime juice
Rind of a lime, whole or chopped
A pinch of salt
Place all of the ingredients into a saucepan set over medium heat. Let them come to a simmer and stir occasionally, letting them cook until it has thickened and achieved a soft and loose jam consistency, about 35 to 40 minutes.
Don’t wait until it has thickened too much, because it thickens considerably as it cools. Once it has cooled down, pour it into a container, cover tightly and refrigerate.
CHICKEN IN A TOMATILLO, CHIPOTLE AND BROWN SUGAR SAUCE
Pollo con Tomate Verde, Chipotle y Piloncillo
Serves 4 to 6
3 chicken leg quarters, or 3 drumsticks and 3 thighs, rinsed and patted dry
1/2 tsp kosher or sea salt, more or less to taste
1/4 tsp black pepper, freshly ground
1/4 cup safflower or corn oil
2 cups white onion, sliced
2 garlic cloves, chopped
2 lbs tomatillos, husks removed and rinsed, quartered
4 tbsp piloncillo, shredded, or substitute for brown sugar
1 chipotle chile in adobo sauce, plus more sauce if desired
2 cups chicken broth, or water
Sprinkle the chicken pieces with salt and pepper.
In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat. Once hot, add the chicken pieces. Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don’t try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl. You may remove the skin if you wish, I don’t.
Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened. Add the garlic and saute until fragrant, for about 20 seconds. Make room in the pan and add the tomatillos. Let it cook all together, for about 6 to 8 minutes. Add the piloncillo, the chipotles and their sauce and stir well. Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked.
AVOCADO AND COCONUT ICE CREAM
Helado de Aguacate y Coco
3 large ripe Hass avocados, about 2 pounds, halved, pitted, pulp scooped out (about 3 cups)
2 tbsp fresh squeezed lime juice
1 1/2 cups coconut milk
3/4 cups sugar, more to taste
1/4 cup dried shredded coconut, lightly toasted, optional for garnish, or toasted almonds, pine nuts or pistachios
Cut the avocados in half, remove the pit and scoop the pulp out. Cut the pulp into chunks and place it in the blender or food processor. Add the coconut milk, sugar, and lime juice, and puree until smooth.
Process the avocado-coconut puree in you ice cream maker, or ice cream ball, according to the manufacturers instructions. Place in the freezer for a couple hours for firmer ice cream. If you don’t have an ice cream maker you can serve it as a cold mousse, or you can also freeze it and serve it as ice cream, but it will be a little less fluffy. But its still good!
Lightly toast the shredded coconut on a small saute pan set over medium-low heat, stirring constantly so it does not burn. It will take less than a minute. Once the coconut becomes fragrant and acquires a tan, remove and set aside. Sprinkle over the ice cream.
Martini de Aguacate
2 oz vodka
1/2 oz dry vermouth
1/2 cup ripe pulp from a Hass avocado
2 tbsp cajeta or dulce de leche
2 tbsp sweetened condensed milk
1/4 cup milk
Pour all of the ingredients into a blender and puree until smooth. Pour into a cocktail shaker with ice. Shake it and strain into chilled martini glasses.
PEPITO: STEAK & AVOCADO SANDWICH
Makes 4 to 6 generous tortas or sandwiches of about 4″ length
1 1/2 lbs flank steak
3 tbsp soy sauce
1 tsp Dijon mustard
3 garlic cloves, finely chopped or pressed
1 tsp dried rosemary
1/8 tsp black pepper
Pinch of sea salt
2 tbsp olive oil
4 teleras, bolillos, petite baguettes, or baguettes sliced into 3 to 4 inches and cut in half
6 ounces Monterey jack cheese, muenster or mild cheddar
1 cup gucamole (see below)
1 cup refried beans (store bought or homemade)
Marinate the flank steak with the soy sauce, olive oil, Dijon mustard, garlic, rosemary and black pepper. You may marinate it anywhere from 1/2 hour to overnight in the refrigerator. Remove the meat from the refrigerator and sprinkle with salt when you are ready to cook it.
Preheat the grill pan or grill at medium-high heat. Once it is hot, place the meat and let it cook anywhere from 4 to 5 minutes per side, depending on how well done you want the meat. You can drizzle any extra marinade right over the top of the meat while it cooks. For medium, its closer to 4 minutes per side, for over medium, closer to 5 minutes per side. Remove the meat from the heat and place it on a cutting board. Let it rest for 5 to 10 minutes, slightly covered. Thinly slice across the grain.
Preheat the oven to 350 degrees.
Slice the baguettes, teleras or bolillos in half lengthwise and place in a baking sheet. Spread about 3 tablespoons of refried beans on the bottom half of each bread. Cover with about 3 to 4 tablespoons shredded cheese. Place in the oven and let the bread crisp and the cheese melt, for about 5 to 6 minutes. Remove from the oven.
Top the pepitos with a generous amount of the thinly sliced meat and 3 to 4 tablespoons of the guacamole. Place the tops on top! Eat while hot.
Makes over a cup
2 ripe avocados, halved, pit removed, meat scooped out and mashed
3 scallions, about 2 tbsp, rinsed, tops removed, white and light green parts thinly sliced
2 tbsp coarsely chopped cilantro leaves, optional
3 tbsp jalapeno or serrano chile, more or less to taste, minced (seeding is optional)
2 tbsp lime juice, freshly squeezed
Salt to taste
Gently mix ingredients in a bowl or molcajete and serve. It can be prepared up to 12 hours in advance if covered and stored in the refrigerator.
AVOCADO & HEARTS OF PALM CHOP CHOP SALAD
Ensalada de Aguacate y Palmitos
Serves 4 to 6
3 ripe Hass avocados, or about 2 pounds, pulp cut into large chunks
14 oz hearts of palm, or about 1 1/3 cups, drained, rinsed and thickly sliced
1 cup corn kernels, from 2 large freshly cooked ears of corn or thawed and cooked from frozen
1 tbsp red onion, chopped
6 oz cherry tomatoes, or about 1 cup, whole or halved according to your preference
Vinaigrette dressing (see below)
3 tbsp pumpkin seeds, toasted
2 tsp apple cider vinegar
1 tbsp lime juice
1/4 tsp dried oregano
3/4 tsp sea salt
1/4 tsp black pepper
1/4 tsp brown sugar
2 tbsp olive oil
2 tbsp safflower oil
To make the vinaigrette, pour the vinegar and lime juice in a small bowl. Add the oregano, salt, sugar, and black pepper. Pour the oil in a slow stream, whisking with a whisk or fork to emulsify. The vinaigrette can be made a day ahead of time and refrigerated, just emulsify before using.
To toast the pumpkin seeds, place them in an already hot, small saute pan set over medium heat. Stir often, being careful that they don’t burn; until you start to hear popping sounds (similar to popcorn) and they being to acquire a nice tan, about 4 to 5 minutes. Remove from the heat and place in a bowl.
In a bowl, gently mix the avocado chunks, hearts of palm, corn kernels, cherry tomatoes and red onion with the vinaigrette. Sprinkle with the toasted pumpkin seeds and serve.
The dish can be served as a main salad with a side of toast or pita bread. Or serve it as a side salad to grilled chicken, fish or meat.
Guacamole en Trozos
2 ripe avocados, halved, pitted and pulp cut into chunks or roughly mashed
3 tbsp white onion, finely chopped
1 chile serrano or jalapeño, or to taste, minced (seeding is optional)
2 tbsp cilantro leaves, roughly chopped
3 tbsp fresh squeezed lime juice
1 tsp salt, more or less to taste
Mix all the ingredients in a bowl and serve!