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Mexican Chocolate Donuts

Mexican Chocolate DonutsDonas de Chocolate Mexicano Rellenas

Serves: makes 12 mini donuts or 8 pancakes

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Ingredients

1 cup milk

2 Mexican chocolate bars (each about 3 ounces), cut into large chunks

1 1/4 cup all-purpose flour

2 tablespoons sugar

2 teaspoons baking powder

1 teaspoon baking soda

Pinch of kosher or coarse sea salt

3 tablespoons melted unsalted butter, plus more for greasing the pan

1 large egg

Special equipment, optional – Ebleskiver filled pancake pan

Fillings, La Lechera dulce de leche or cajeta, chocolate and hazelnut spread, jams or preserves

Confectioners' sugar (optional, for dusting)

To Prepare

In a medium saucepan, heat milk over medium-low heat. Add chocolate chunks and stir occasionally until it has dissolved, a few minutes. Remove from heat and using a molinillo or whisk, emulsify or foam as much as you can. Set aside.

In a mixing bowl, combine the flour with the sugar, baking powder, baking soda and salt. Add the melted butter to the dry ingredients as well as the beaten egg and start to mix with a spatula. Slowly, pour the Mexican chocolate milk, mixing fast so the egg will not cook (!) if the milk is still hot. Continue to combine until you get an even and homogeneous batter, just a minute or so. You should have a shiny and a bit runny batter. Taste it: it’s so good! Let it sit for a few minutes, it will fluff up a bit, which is what you want.

Meanwhile, heat your special pan or skillet over low to medium-low heat until very hot, about 4 or 5 minutes. Butter the pan and spoon batter into each hole, about 3/4 of the way up each cup. Once you can move the balloons around (like when pancakes are ready to flip), but the batter in the center can still be runny, you can add a half a teaspoon of a filling of your choice. Cover with a bit more batter to fill the cups just a tad beyond the rim. Using two spoons or two wooden skewers, flip the donuts to the other side. Give them a minute or two and remove from the pan. Dust with confectioners' sugar, if desired, (I always do!) and eat while hot.

If making normal pancakes, cook as regular pancakes. Heat the skillet over medium-low heat until very hot. Grease with unsalted butter and ladle batter into the pan. Flip once the top shows bubbles and the bottom is cooked enough to be released from the pan. Cook on the other side for a minute or two and serve. Add the fillings as toppings instead of as a filling.

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poblano, bacon and cheddar skillet cornbread

Poblano, Bacon and Cheddar Skillet Cornbread
Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar

Serves: 10

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Pan de Elote de Cazuela con Poblanos, Tocino y Queso Cheddar" />

Ingredients

3 poblano chiles, charred, sweated, peeled, seeded and diced

6 to 8 center cut bacon slices

1/2 cup yellow cornmeal

1 1/4 cup all-purpose flour

1/3 cup brown sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher or coarse sea salt

1/2 teaspoon freshly ground black pepper

1 cup whole milk

1/2 cup heavy cream

4 eggs, well beaten

2 cups grated cheddar cheese

2 cups corn kernels, preferably fresh, or thawed from frozen

To Prepare

Preheat the oven to 375°F.

In a large cast-iron pan, over medium-high heat, add the bacon. Cook until crispy, about 3 minutes per side. Remove the bacon from the pan and turn off the heat.

In a large bowl, combine the cornmeal, flour, brown sugar, baking powder, baking soda, salt and pepper. In a small bowl, combine the milk, cream and eggs. Whisk the wet ingredients into the dry. Add the cheddar cheese, corn and poblano chiles. Crumble the bacon and toss it in. Pour in most of the bacon fat from the cast-iron pan into the batter, leaving about 1 tablespoon in the pan. Mix well.

Place the cast-iron pan with the remaining bacon drippings again over medium heat, pour the batter into the pan. Transfer to the oven and bake for 30 minutes or until golden brown. Cut into wedges and serve.

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

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Tex-Mex chili

Tex-Mex Chili

Serves: 8

Tex-Mex Chili

Ingredients

3 tablespoons vegetable oil, plus one tablespoon set aside

1 pound beef stew meat, cubed into 1-inch chunks

1 pound ground pork or beef

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

1/4 teaspoon freshly ground black pepper, or more to taste

1 white onion, chopped

1 red bell pepper, chopped

1 tablespoon chopped jalapeño, seeding optional

4 cloves garlic, finely chopped

1/2 teaspoon crushed red pepper flakes

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1 teaspoon chili powder such as ancho or chipotle chile powder

1 tablespoon chipotles in adobo sauce, or more to taste

1/2 teaspoon cumin

1 teaspoon dried oregano

1 tablespoon tomato paste

1 28-ounce can crushed tomatoes

1 tablespoon dark brown sugar

1 tablespoon distilled white vinegar

4 cups beef stock

2 15-ounce cans pinto beans, drained and rinsed (or about 4 cups homemade)


To garnish:

Sour cream

Chopped fresh cilantro

Shredded cheddar cheese

Tortilla chips

Green onions, sliced thin

To Prepare

In a Dutch oven or heavy bottom casserole, heat 3 tablespoons oil over medium-high heat. Add the beef, and begin to brown on all sides. After 2 to 3 minutes, add the ground meat, sprinkle with salt and pepper, and let it brown along with the cubed meat for another 5 to 6 minutes. The juices of the ground meat should have come out and then dry out. Stir as the meat browns.

Make room in the center of the pan, add the extra tablespoon of oil and add the onions and peppers, cook for 5 more minutes or until they begin to soften. Make some room in the casserole again, add the garlic, red pepper flakes, cayenne, paprika, chili powder, chipotle sauce, cumin, oregano, stir well.

Add the crushed tomatoes, tomato paste, sugar and vinegar, mix well and cook for 3 to 4 minutes stirring a couple times. The tomato paste should have dissolved and the sauce thickened a bit. Pour in the beef stock and once it comes to a strong simmer, reduce heat to medium. Add the beans and stir. Lower the heat to medium-low, it should have a low steady simmer, and cook uncovered for an hour, stir every once in awhile.

Serve the chili in bowls and let your guests garnish with sour cream, cilantro, shredded cheddar cheese, tortilla chips and green onions.

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Inspired by her years living in Texas, Pati creates a series of dishes that combine her passion for Mexican cuisine and her favorite foods of America’s Lone Star State. Her oldest son Alan, who was born in Texas and is fully Tex-Mex, joins her in the kitchen.


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