MEXICAN FRENCH TOAST ROLLS
6 slices white bread
Cajeta, dulce de leche, nutella or any preserves
2 tablespoons unsalted butter
1/2 cup milk
1/2 cup granulated sugar
1 teaspoon cinnamon
Trim the crust from the bread. Flatten the slices slightly with a rolling pin. In the center of each bread slice, add about 1 teaspoon of the filling of your choice.
Roll the bread and the mixture like a cigar or a rolled taco; set aside until you finish all of the slices.
In a bowl mix the egg and the cup of milk, whisk until well combined. In another extended bowl, mix the sugar with the cinnamon.
Set a skillet over medium heat. Add a tablespoon of butter.
Soak the bread rolls in the milk mixture until fully coated. Add them to the hot pan, which should have the butter already melted, cook the rolls until they’re golden brown and look fully cooked. Roll the fingers in the sugar and cinnamon mixture; they are ready to eat!
The breakfast of your dreams, prepared by Pati and her sister Alisa. This episode includes both quick, simple dishes and ones meant for a deliciously messy morning feast.
ALISA’S MARBLED POUND CAKE
Panque marmoleado de Alisa
1 10-inch loaf
1/2 pound unsalted butter, plus more to butter the pan
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon kosher or coarse sea salt
1/2 cup sour cream
1/4 cup hot water
1/4 cup unsweetened cocoa powder
Confectioners’ sugar, optional
Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan. Line the bottom with parchment paper cut to fit.
In the bowl of an electric mixer, using the paddle attachment, beat the butter on medium-high speed until creamy, about 3 minutes. Add the sugar and continue beating until well combined and fluffy, another 2 minutes. Pour in the vanilla and continue beating until well incorporated and smooth, about another minute.
Combine the flour, baking powder and salt in a bowl. Break the eggs into another bowl. Add half of the eggs and half of the sifted flour mixture to the butter mixture, beating on medium-low speed until well combined, scraping down the side of the bowl with a rubber spatula as needed. Repeat with the remaining eggs and flour.
Add the sour cream and continue beating until the mixture is smooth. Set the batter aside. In a small bowl, combine the hot water with the cocoa powder.
Pour half the cake batter into another bowl and fold in the cocoa-water mixture with a rubber spatula until thoroughly mixed.
Spread the “white” batter from the mixer bowl in the bottom of the loaf pan. Pour the chocolate batter on top, in a straight line down the center. Make a design with a knife or fork, so it will look “marbled.”
Bake the cake for about 1 hour, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and transfer to a rack to cool. Invert the cooled cake onto a plate, remove the parchment paper, and invert again onto another plate.
Dust the top of the cake with confectioners’ sugar, and it is ready to slice. To store, keep it covered.
GREEN CHILAQUILES IN A ROASTED TOMATILLO SAUCE
18-5″ corn tortillas
2 pounds green tomatillos, husked and rinsed
Half of a large white onion
1 or 2 serrano or jalapeño chiles
1 garlic clove
2 or 3 cilantro sprigs
2 cups vegetable or chicken broth
3 tablespoons vegetable oil, plus more for brushing tortillas
1/2 cup onion, thinly sliced
1/4 cup cilantro, chopped
1/2 cup queso fresco or cotija, or substitute with Farmer’s cheese or mild feta, crumbled
1/4 cup Mexican cream
To Prepare the Tortillas:
Heat the oven to 300 degrees. Cut the tortillas into 2-inch, bite-sized pieces, lightly brush with oil, sprinkle salt. Set them on a baking tray and bake in the oven until crispy, about 15 to 20 minutes. Let the pieces cool. Alternately, you can fry the tortilla pieces.
To Prepare the Tomatillo Sauce:
Preheat oven to 350 degrees. Place the tomatillos, onions, garlic and serrano chiles in a bowl. Add about 1 tablespoon of vegetable oil and rub all the ingredients until everything has a light coat of oil. Lay the ingredients in a baking tray. Sprinkle with salt.
Bake until tomatillos are soft and plump and all the ingredients look charred.
Let the ingredients cool. Add the charred vegetables, the cilantro and the broth to a blender and mix well.
Heat a pan over medium heat, adding one additional tablespoon of oil. When the oil is hot, add the sauce from the blender and finish cooking over medium heat for about 10 minutes. Season to taste.
When the sauce is hot, quickly but carefully add the tortillas. Stir the tortillas into the mixture so that they are fully coated with the sauce.
Serve the tortillas and salsa in a large platter, garnished with the sliced onions, crumbled Mexican queso fresco, drizzle with the cream, garnish with chopped onion and cilantro. Eat immediately.