“The crew had repeatedly approached the stern-faced owner of La Pasita to try to secure permission to film an episode for season two of Pati’s Mexican Table. But Emilio Contreras Ovando was standing his ground: No way. No one takes photos or films inside’s Puebla’s oldest cantina, named after its housemade, high alcohol, raisin liquor served with a cube of aged cheese.
But Pati Jinich wouldn’t let it go. She and her crew, after all, had invested time and money in … “
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ENCHILADAS IN RED TOMATO SAUCE
Enchiladas en Salsa Roja
For the sauce:
1 poundripe tomatoes
1 garlic clove, skin on
1 1/4″-thick slicewhite onion (about 1 ounce)
1 jalapeño or serrano chile, or to taste
3/4 teaspoon kosher or sea salt, or to taste
For the enchiladas:
Oil for frying the tortillas, optional
12 corn tortillas
1/2 cup Mexican cream
1/2 cup queso fresco or cotija, crumbled
1/3 cupwhite onion,chopped
Ripe avocado, halved, scooped and sliced
Place the tomatoes, garlic, onions, and chile on a medium baking dish, roasting pan or ovenproof skillet. Place them under a hot broiler and char the ingredients for about 9 to 10 minutes, turning them halfway through as the pieces brown thoroughly. The tomatoes’ skin should be charred, wrinkled, and the juices begin to run. The chile and onions should be softened and nicely charred; the papery husk of the garlic should be burned and the clove softened inside.
Remove the skin from the garlic clove and discard. Place the garlic in the blender along with the tomatoes, onion, and chile (start with half chile first, adding the other half or more if you feel you want more heat later), and the salt. Purée until smooth, set aside.
In a large sauté pan, over medium heat, add enough oil to reach 1/2-inch deep; let it heat for about 3 minutes. Gently glide each tortilla through the oil, one by one, for about 15 seconds on each side, so that they soften and become resilient. You should be able to fold them without breaking them. Transfer the tortillas to a paper towel-covered plate. Alternately, you can lightly toast them on an already hot comal or skillet set over medium heat, for about 20 seconds per side.
Glide the tortillas through the salsa. Fold and then cover, generously, with more of the red sauce. Sprinkle with the crumbled cheese, the cream, and the chopped onion.
A tasty look at the way French cuisine has historically influenced modern Mexican cooking, and simple techniques any American cook can manage with impressive results.
CAJETA CRÊPES WITH TOASTED PECANS
Crepas de cajeta con nuez
1 cup all-purpose flour
2 large eggs
1 egg yolk
1 cup milk
1/3 cup unsalted butter, melted
Pinch kosher or sea salt, or to taste
2 tablespoons sugar
1/2 cup water
Extra butter to oil the pan
2 cups cajeta or dulce de leche
1 1/2 cups milk
1 tablespoon rum, optional
1/2 cup pecans, chopped and toasted, to garnish
Vanilla ice cream, optional
To make the Crepes: In a small pan, heat the butter over low heat until it melts. Set it aside. Place flour, eggs, milk, sugar, salt and melted butter in the blender and purée until smooth, for about 10 seconds. Add water and blend again until smooth. You can also mix the ingredients by hand, following the same order.
Place batter in a container, cover and refrigerate for at least half an hour, up to 12 hours. Once ready to make the crêpes, whisk the batter well with a fork or a whisk.
Set a crêpe pan or nonstick skillet over medium-high heat for a couple of minutes. Butter the bottom of the pan and ladle about ¼ cup of batter onto it. Instead of working from the center to the sides, tilt the pan and pour the batter over one side and spread it as quickly as possible to the rest of the pan, so that it covers the entire surface.
Cook for about 20 to 25 seconds, until edges are cooked and begin to dry out and the bottom of the crêpe is lightly browned. With a small spatula or fork, lift one edge of the crêpe and turn it over quickly with your fingers. Cook the second side for about 10 to 15 seconds, or until it has lightly browned. Flip the crêpe onto a plate.
Repeat with the rest of the batter. After 3 or 4 crêpes, you may need to butter the pan again. If it isn’t a nonstick pan, you may need to do it for every one. Stack crêpes on top of each other with the first, darker side down. That darker side will become the outer layer of the crêpe once you fill them up or fold them.
If you aren’t going to use all of the crêpes at once, or if you are making them ahead of time, wrap them in plastic wrap and place them in a closed plastic bag and store in the refrigerator up to 4 days, or in the freezer for weeks.
To make the Sauce:
Pour the cajeta and the milk in a saucepan. Heat over medium heat, stirring and gently simmering it for a couple of minutes until it is completely mixed together and well dissolved.
Place a crêpe on a plate and spread a couple tablespoons cajeta sauce all over the surface. Fold crêpe in half, add a couple more tablespoons of sauce into the middle of the half-moon shape. Fold the crêpe again to make a triangle shape (with a rounded bottom) and pour a few more tablespoons of sauce on top.
Garnish with the toasted pecans and serve. You may want to add a scoop of vanilla ice cream too…
HAM AND CHEESE TORTA SANDWICHES
Tortas de jamón y queso
2 Mexican bolillo or telera rolls, or small baguettes
1/2 cup refried beans
1/2 ripe avocado, scooped and sliced
4 slices Mexican queso fresco, Oaxaca or Mozzarella
4 to 6 slices turkey, ham or cooked chicken
1 tomato, sliced and seeded
A couple of thin slices of onion, optional
Pickled jalapeño peppers to taste, optional
Salt to taste, optional
2 tablespoons Mexican-style cream, optional
Slice the rolls in half lengthwise. If they’re not fresh, toast them slightly for a few minutes. On one side, spread a tablespoon of refried beans; on the other, mash 1/4 of an avocado with a fork.
Top the bottom half of the bread with a few slices of cheese, 2 or 3 slices of turkey or cold cuts of your choice, it may also be shredded chicken or meat, and a couple of slices of tomato.
Drizzle a tablespoon of Mexican-style cream and crown your package with as many pickled jalapeños as you wish. Sprinkle a bit of salt on top.
Place the top half of the roll on the sandwich and slice the torta horizontally. Eat it or wrap it up so that it can travel along with you.
SNAPPER IN A POBLANO CHILE SAUCE
Pescado con salsa de chile poblano
6-6 oz mild-flavored fish filets, like red snapper, sea bass, grouper, tilapia or mahi-mahi
2 garlic cloves, finely chopped
Juice of 1 lime (2-3 tablespoons)
1/2 teaspoon kosher or sea salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1 cup Mexican cream, or Latin style, crème fraiche or heavy cream
1 cup milk
2 poblano chiles
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1/2 teaspoon nutmeg, grated
1 cup shredded cheese (Monterey Jack, Muenster, Mozzarella)
Rinse the fish filets under a thin stream of cold water, drain and pat dry. Place in a container, drizzle with the lime juice, garlic, salt and black pepper. Let it marinate anywhere from 15 minutes up to two hours in the refrigerator.
Slice the poblanos in half, removing the stem, seeds and veins. Roughly chop and place in the blender along with the milk, purée until smooth.
In a saucepan over medium heat, melt the butter and add the flour to make a roux. It should be nice and foamy. Cook until golden, 2 to 3 minutes. Add the chile purée, Mexican cream and nutmeg and cook on low heat until it thickens, about 10 to 12 minutes. Season with salt to taste.
Preheat the oven to 375 degrees. Butter the bottom of baking dish and place the marinated fish there, without extra marinade. Cover generously with the poblano sauce. If using cheese, sprinkle it on top.
Bake just until the fish is cooked and flakes with a fork, 15 to 20 minutes, depending on the thickness of the filets.
10-12 JULY 2011
10:00 AM to 5:00 PM
Come join me at the Summer Fancy Food Show 2011! Located in the Walter E. Washington Convention Center in Washington D.C. is North America’s largest specialty food and beverage event. I will be running the kitchen for the Mexico Pavilion and offering many appetizers for you all to try, I hope to see you there!
For more information click here.
I had such a lovely tome visiting the Today Show, their food prep team is beyond amazing and the cast is so friendly and oh so much fun.
Here is a clip of the cooking segment, where we made three totally different recipes with corn: the wild and fun Crazy Corn, a chunky, hearty and fresh Chop Chop Salad, and a comforting Corn Torte that you can top with Poblano Rajas.
Click here, to get the full recipes
In Mexico, it’s not uncommon to find both food and water deliciously flavored with hibiscus flowers. Commonly known as Jamaica, it has an intensely herbal, fruity taste. This episode will show us some of the places you can buy it in the US, then share recipes that include: