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Dinner


December 1, 2012
19 MARCH 2013

I am so honored to host a Chef’s Dinner for members of The National Press Club! I will design a menu featuring dishes from my cookbook, Pati’s Mexican Table, at the National Press Club’s historic Fourth Estate Restaurant in Washington, D.C. If you live here or near DC, sign up!

For more information and tickets, click here

MEATBALLS IN CHIPOTLE SAUCE
Albóndigas al chipotle
Serves 8 to 10

INGREDIENTS
1 1/2 pounds ground beef
2 garlic cloves, minced
2 eggs, lightly beaten
1/4 cup unseasoned breadcrumbs
1 teaspoon kosher or sea salt, or to taste
1/4 teaspoon freshly ground black pepper, or to taste
2 pounds ripe tomatoes
2 garlic cloves
3 tablespoons white onion, chopped
1 to 2 tablespoons chipotle chiles in adobo sauce, or to taste
1 chipotle chile in adobo sauce, optional
2 tablespoons vegetable oil
1 cup chicken broth
2 to 3 fresh cilantro sprigs, or to taste

TO PREPARE
In a large mixing bowl, combine the ground meat with the eggs, minced garlic, breadcrumbs, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Mix thoroughly with your hands or a spatula.

Place tomatoes in a saucepan and cover with water; simmer over medium-high heat for 8 to 10 minutes, until cooked through and mushy.

In a blender, add the cooked tomatoes along with 1/4 cup of their cooking liquid, 2 garlic cloves, white onion, the sauce from the chipotle chiles in adobo and, if desired, one whole seeded chipotle chile. Purée until smooth.

Pour the oil into a large soup pot and place over medium-high heat. Once hot, pour in the puréed tomato mix. It will sizzle and jump, that is ok! Let it simmer, with the lid ajar, anywhere from 6 to 8 minutes, or until it has changed its color to a deeper red, thickened in consistency and lost its raw flavor. Add the chicken broth and salt to taste and reduce heat to medium low.

Place a small mixing bowl with water to the side of the soup pot with the simmering tomato broth. Wet your hands and start to make the meatballs, one by one. They should be anywhere from 1 to 2″. Gently place the meatballs in the simmering tomato broth.

Once you have shaped all the meatballs, add the cilantro sprigs to the pot, then simmer over medium-low heat for 25 to 30 minutes.

Serve hot with a side of Mexican avocado slices, some warm corn tortillas and, if desired, frijoles de olla or white rice and plantains.


May 25, 2011

25 MAY 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

In Mexico, every meal is a cause for celebration, in this session we will share the preferred dishes served at special occasions.  Fany Gerson, who recently published My Sweet Mexico, will join in on the fun by pairing drinks and desserts with Pati’s menu.

To register and for more information click here.

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Festive Mexico

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February 24, 2011

24 FEBRUARY 2011
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

Chef Alejandro Ruiz, utmost expert on Oaxacan food and moles, will do us the honor of joining us for this class: Straight from Oaxaca, from the Award winning Casa Oaxaca restaurant, he will come to share his food and expertise!

An intoxicating blend of chocolate, chiles, garlic, onions and nuts and so
much more.

Oaxaca is known as the land of the “seven moles”. But a quick visit to that
enchanting, incredibly diverse state will reveal that there are many more
than that. Comprising an infinite rainbow of earthy colors such as black,
brown, brick red, yellow and green and varying textures and ingredients.

The region’s moles which include, negro, rojo, coloradito, chichilo, verde,
amarillo, mancha manteles, almendrado, pipian, de Castilla use a variety of
chiles, almonds, raisins, pumpkin seeds, tomato, garlic, onions, plantains,
chocolate, spices, chile seeds and a wide array of ingredients. From the
incredibly complex and laborious to the simplest with just a handful of
ingredients, this is a class sure to surprise and please all your senses.

To register and for more information click here.



March 18, 2010

18 MARCH 2010
6:30 to 9:00 PM

Cooking demonstration and tasting dinner at the Mexican Cultural Institute.

Enjoy the lingering pre-Hispanic flavors still inherent in exquisite dishes, sauces, desserts, drinks and all sort of concoctions that were prepared in convents to please Mexican royalty in Colonial times. From Mole Poblano to Buñuelos, it will be a meal to remember as you hear entertaining stories of the historical fusions between European and Native ingredients and cooking techniques.

To register and for more information click here.


October 6, 2009

6 October 2009
6:30 to 9:00 PM

Cooking demonstration and tasting dinner featuring a menu comprised by recipes from some of the leading ladies in the history of Mexican Cooking since the 1950s. Participants will not only learn bits and pieces from the fascinating lives of these women, but also how to make their signature dishes and listen to some of their wise advise, passed down through generations, which extends well beyond the kitchen. Private event for a Women Organization.

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