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EP301


orange vanilla flan

Orange Vanilla FlanFlan de Naranja con Vainilla

Serves: makes 10 individual flans

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Ingredients

1 cup granulated sugar

1 12-ounce can of evaporated milk

1 14-ounce can of La Lechera sweetened condensed milk

6 large eggs

2/3 cup fresh squeezed orange juice

Zest of 1 orange

1 tablespoon vanilla extract

Orange sections or supremes, for garnish

To Prepare

In a medium saucepan, set over medium-low heat, heat sugar, stirring occasionally with a wooden spatula, for about 6 to 8 minutes, or until fully dissolved and caramel colored. Quickly pour onto bottom of individual ramekins, swirling around the bottom to coat each one.

Preheat oven to 350°F. In the jar of a blender, or in a mixing bowl stirring energetically with a whisk, combine evaporated milk, sweetened condensed milk, eggs, orange juice, orange zest and vanilla. Pour into prepared ramekins and place them in a large baking dish or roasting pan; fill the roasting pan with hot water to about 1-inch depth. Cover the roasting pan lightly with aluminum foil.

Bake for 50 minutes. Remove from the oven, remove the aluminum foil, and let cool. Remove each ramekin from the water bath, I use a pair of tongs to do so. Let the flans cool completely before covering with plastic wrap and placing in the refrigerator. Refrigerate at least 2 hours before serving.

When ready to eat, run a small knife around the edge of each flan. Invert dessert plate over ramekin, flip over and shake slightly to release. Leave the ramekin on top of the flan for a minute or so, so all of the caramel sauce can run over the flan. You may garnish with orange sections.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Mexican rice with prawns

Mexican Rice with PrawnsArroz Rojo con Camarones Gigantes

Serves: 6 to 8

Arroz Rojo con Camarones Gigantes" alt="Mexican Rice with PrawnsArroz Rojo con Camarones Gigantes" />

Ingredients

2 cups long- or extra-long-grain white rice or jasmine rice

1 pound ripe tomatoes, quartered

1/3 cup roughly chopped white onion

2 garlic cloves

1 teaspoon kosher or coarse sea salt, or to taste

3 tablespoons vegetable oil

3 cups chicken or vegetable broth, or enough to make 4 cups total liquid including the strained tomato puree, see step 2 below

2 sprigs fresh parsley

3/4 cup peeled and diced carrots (optional)

1/2 cup shelled green peas, fresh or frozen (optional)

1/2 cup corn kernels, fresh or frozen (optional)

1 whole jalapeño or serrano chile (optional)

6 to 8 head-on prawns

Half a lime (optional)

To Prepare

Place rice in a bowl, cover with hot water, and soak for about 5 minutes. Strain and rinse under cold running water until the water runs clear; drain well. If you don’t have time to soak and drain the rice, you can skip this step…

In a blender or food processor, puree the tomatoes along with the onion, garlic and salt until thoroughly smooth. Pass through a strainer into a measuring cup and reserve. In another measuring cup, add enough chicken broth to make altogether 4 cups of liquid, but keep the 2 measuring cups separate.

Heat the oil in a medium saucepan or casserole, over medium-high heat until hot but not smoking. Add the drained rice and cook, stirring often, until the rice becomes milky white and feels heavy in the pan as you stir, about 3 to 4 minutes.

Pour in the strained tomato puree, mix gently and cook until the color of the puree darkens, thickens, and is mostly absorbed, about 3 to 4 more minutes. Stir in the pre-measured chicken broth and add the parsley, carrots, peas, corn and whole chile, if using.

Bring to a rolling boil, reduce heat, add the prawns, squeeze the juice of half a lime all over if using, cover, and reduce heat to the lowest setting. Cook until most of the liquid has been absorbed, yet there is still some moisture in the pan. The rice should be cooked and tender; if not, but the liquid is totally absorbed, add a couple tablespoons of water, cover again, and continue to cook for a couple more minutes.

Remove from the heat and let the rice rest, covered, for at least 5 minutes before you fluff with a fork and serve.

© 2010-2014 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

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Shredded Flank Steak with Potatoes in Green Salsa

Shredded Flank Steak with Potatoes in Green SalsaCarne en Salsa Verde con Papitas

Serves: 6

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Ingredients

2 pounds flank steak, cut into 3- to 4-inch chunks

2 bay leaves

Half of a white onion

3 garlic cloves, peeled

1 teaspoon kosher or coarse sea salt

10 black peppercorns (optional)

1 pound tomatillos, husks removed and rinsed

1 garlic clove, peeled

1 jalapeño or serrano chile, or to taste

1/3 cup coarsely chopped white onion

1 cup cilantro leaves and top part of stems

1/2 teaspoon kosher or coarse sea salt, or more to taste

2 tablespoons vegetable oil

1 pound baby red potatoes (if they are not so small, halved or quartered to be bite size)

To Prepare

Place meat in a soup pot or large, heavy pot along with the bay leaves, half an onion, 3 garlic cloves, 1 teaspoon salt and black peppercorns. Cover with water up to 2 inches above top of the meat. Bring to a boil over medium-high heat, reduce the heat to medium and simmer, partially covered, for 50 minutes to an hour, until the meat is thoroughly cooked and soft. Strain, reserving 3 cups of the meat cooking liquid. Once the meat has cooled enough to handle, shred it into pieces.

Place the tomatillos, 1 garlic clove and chiles in a saucepan and cover with water. Bring to a simmer over medium heat, and cook until the tomatillos have changed their color from bright green to pale green and are soft and thoroughly cooked but not coming apart, about 10 minutes. Drain and place in a blender or food processor, adding only one chile to begin. Add the onion, cilantro and salt to the blender and puree until smooth. Taste for heat, adding more chile until you have the desired amount of heat.

Heat the oil in a large casserole pan over medium heat. When the oil is hot but not smoking, pour the salsa into the pan, along with the potatoes and cook, partially covered, until the sauce thickens slightly, about 5 to 6 minutes. Toss in the shredded meat and pour in 2 cups of the meat cooking liquid. Stir and cook uncovered for about 25 minutes, or until the potatoes are completely cooked through and soft and the stew has thickened considerably. Add more cooking liquid if the sauce is thickening too much.

Serve with a side of warm corn tortillas.

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Pati travels to Mexico City to reconnect with her father and help him cook one of her favorite childhood meals: Huevos a la Mexicana. Back in her own kitchen, she’ll use that visit as inspiration to cook a few dishes that she remembers fondly from childhood, and then pass on the tradition by cooking dessert with her youngest son Juju.


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