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Citrus Chicken with Carrots and Baby Potatoes

Citrus Chicken with Carrots and Baby Potatoes
Pollo con Limón y Naranja, Zanahorias y Papitas

Serves: 4 to 6

Pollo con Limón y Naranja, Zanahorias y Papitas" alt="Citrus Chicken with Carrots and Baby Potatoes
Pollo con Limón y Naranja, Zanahorias y Papitas" />

Ingredients

1 pound roma tomatoes

1/4 cup vegetable oil

4 pounds chicken pieces (such as thighs, breasts, drumsticks), patted dry

1 teaspoon kosher or coarse sea salt, or to taste

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

2 cups chopped white onion

4 garlic cloves, pressed or finely chopped

1 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon dried marjoram

1/4 teaspoon true or ceylon cinnamon

1/2 teaspoon chipotle chile powder, or to taste

1 cup fresh squeezed orange juice

2 tablespoons fresh squeezed lime juice

3/4 pound carrots, peeled and diagonally sliced into about 1-inch pieces

1 pound baby red potatoes

To Prepare

Broil, char or roast the roma tomatoes until completely charred, mushy and juicy. If under the broiler, it will take about 9 to 10 minutes, flipping once in between. Once cool enough to handle, chop and place in a bowl, including the seeds and all the juices.

Heat oil in a large casserole or a large heavy skillet over medium heat. Sprinkle the chicken with salt and pepper. Add the chicken pieces and brown for about 4 minutes per side. Remove the chicken pieces and place them in a bowl.

Add the onion and garlic to the casserole and cook for about 4 to 5 minutes, stirring occasionally, until completely soft and the edges begin to brown. Sprinkle with oregano, thyme, marjoram, cinnamon and chile powder, and give it a good stir. Incorporate chopped tomatoes along with their seeds and juices, as well as the orange and lime juice, mix well.

Add the chicken, carrots and potatoes, and gently spoon the chunky sauce all over them. Reduce heat to medium low and cook covered for one hour, flipping the chicken and moving the vegetables around, once in between.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/04/citrus-chicken-with-carrots-and-baby-potatoes-2/


Orange Blossom Rice with Pepitas

Orange Blossom Rice
Arroz con Flor de Azahar y Pepitas

Serves: 6 to 8

Arroz con Flor de Azahar y Pepitas" alt="Orange Blossom Rice
Arroz con Flor de Azahar y Pepitas" />

Ingredients

2 cups long-grain white rice

3 tablespoons corn or safflower oil

1/2 cup finely chopped scallions

4 cups chicken broth, store-bought or homemade, or veggie broth or water

2 tablespoons orange blossom water (agua de naranjo o de azahar), or the rind of an orange (trying to get the least amount of white pith, mostly the orange peel)

1 teaspoon kosher salt or coarse sea salt

1/2 cup raw and hulled pumpkin seeds, lightly toasted

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…

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. Add the scallions and stir and cook until softened, 2 to 3 more minutes.

Add the chicken broth, orange blossom water or orange peel, salt and stir. When the mixture starts to boil, cover the pot, reduce the heat to lowest setting and cook until the rice is cooked through and the liquid has been absorbed, about 20 minutes.

If the rice grains don't seem soft and cooked through, add a bit more chicken stock or water and let it cook for another 5 more minutes or so. Remove the pan from the heat and let it sit covered for 5 to 10 minutes. Fluff with a fork and set aside.

Serve and decorate with the lightly toasted pumpkin seeds.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2015/03/orange-blossom-rice-with-pepitas/


Drunken Salsa

Drunken Pasilla, Prune and Orange Salsa
Salsa Borracha de Pasilla, Ciruela y Naranja

Serves: makes about 3 cups salsa

Salsa Borracha de Pasilla, Ciruela y Naranja" alt="Drunken Pasilla, Prune and Orange Salsa
Salsa Borracha de Pasilla, Ciruela y Naranja" />

Ingredients

6 to 8 pasilla chiles (about 2 ounces), stemmed and seeded

2 garlic cloves with husks on

1 cup boiling water

1 cup beer

1 cup freshly squeezed orange juice

1 1/2 cups pitted prunes

1 teaspoon kosher or coarse sea salt

To Prepare

Set a skillet or comal over medium heat and, once hot, toast the chiles for about 1 minute per side, being careful not to burn them. Remove from heat.

Roast, or char, the garlic cloves for about 6 to 8 minutes either on the same skillet or comal, or under a broiler for 3 to 4 minutes. Set aside and peel away the husks once the cloves have cooled.

Place the toasted chiles in a medium saucepan and cover with the boiling water, beer and orange juice. Add the prunes to the pan and simmer for 8 to 10 minutes. Put the chiles, prunes and cooking liquid into a blender, along with the garlic and salt. Puree until smooth and serve.

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

http://www.patismexicantable.com/2014/01/drunken-pasilla-prune-and-orange-salsa/


Carnitas

Carnitas

Serves: 8

Carnitas

Ingredients

Half a white onion, peeled and coarsely chopped

1 1/2 cups water

6 garlic cloves

1 teaspoon dried marjoram

1 teaspoon dried thyme

1 teaspoon freshly ground black pepper

Pinch cumin

4 whole cloves, stems removed

1 tablespoon kosher or coarse sea salt, or to taste

1 tablespoon lard, vegetable shortening or oil

4 to 5 pounds boneless pork shoulder or butt, cut into 4-inch chunks, fat on!

1/2 teaspoon kosher or coarse sea salt

2 bay leaves

1 cup freshly squeezed orange juice

2 tablespoons La Lechera

To Prepare

In the jar of a blender, place the water, onion, garlic cloves, marjoram, thyme, black pepper, cumin, stemmed whole cloves and 1 tablespoon salt. Puree until smooth.

Set a large Dutch oven or heavy casserole over medium-high heat. Add the lard (or vegetable shortening or oil), and once it has heated up, add the pork chunks and sprinkle in 1/2 teaspoon of salt. Brown the meat on all sides, stirring and flipping as each side browns, about 10 minutes.

Pour the onion mixture over the meat, let it come to a simmer and cook for 5 to 6 minutes. Pour in the orange juice and sweetened condensed milk, add the 2 bay leaves, and give it a good stir. Let it come to a simmer, then reduce heat to medium-low to low and cover.

Cook covered, stirring and scrapping the bottom of the casserole 2 to 3 times along the way, until the meat is completely cooked and coming easily apart if you pull one piece, about one hour and a half. Remove the lid, cook for another 4 to 5 minutes. Scoop out the carnitas with a slotted spoon, leaving any fat behind, and serve in a bowl or platter. Shred with a fork, if desired, before tucking into tacos. Or do like we do, serve straight from the pot.

Serve with warm corn tortillas and pickled jalapeños or salsa verde cruda on the side.

© 2010-2015 MEXICAN TABLE, LLC. ALL RIGHTS RESERVED

http://www.patismexicantable.com/2014/01/carnitas/


This episode puts a twist on tequila by using it in a number of tasty, savory and sweet recipes sure to impress special guests. Mixologist extraordinaire Derek Brown shows Pati how to make one of his signature cocktails, and she uses tequila to ignite a main dish.


FRESH JíCAMA AND ORANGE PICO DE GALLO
Pico de jí­cama y naranja
Makes 8 servings

INGREDIENTS
1 large or 2 small jí­camas, 1 1/2 pounds, peeled and cut into sticks
3 oranges, peeled and separated into segments or sliced
3 tablespoons freshly-squeezed lime juice
3 tablspoons olive oil
1 teaspoon kosher or sea salt, or more taste
1 tablespoon dried ground chile Piquí­n or Tají­n, or to taste
1/2 cup shelled roasted (not salted) peanuts, chopped and toasted

TO PREPARE
In a mixing bowl, whisk together the lime juice, olive oil, salt and pepper to create a vinaigrette.

Place the jí­camas and oranges in a salad bowl. Toss with the vinaigrette. Let it all marinate for about 10 minutes, either inside or outside of the refrigerator. Sprinkle with the peanuts and serve.


ANCHO CHILE AND ORANGE JUICE TEQUILA CHASER
Sangrita
Makes 10-12 small servings

INGREDIENTS
1 ounce or 2 ancho chiles
3 cups fresh-squeezed orange juice
1/4 cup white onion, chopped
1 tablespoon fresh-squeezed lime juice
1 tablespoon kosher or sea salt, or to taste

TO PREPARE
Heat a comal or dry skillet over low-medium heat until hot.

Remove the stems, seeds and veins from the ancho chiles. Toast over the hot comal or dry skillet, over medium heat, for about 15 seconds per side, until chiles have softened and then begin to toast, have changed their color and released their aroma. Be careful not to burn them.

Place the chiles in a saucepan and cover them with water. Bring to a boil and simmer over medium heat for 10 minutes, until they rehydrate and look plump; let cool.

Place chiles and 1/2 cup of their cooking liquid in a blender along with the orange juice, lime juice, white onion and salt. Purée until smooth.

Serve as a drink alongside tequila in caballitos or straight, poured over ice cubes. Sangrita can be refrigerated for up to a week.


Orange and Almond Flan
Flan de Naranja y Almendra
Serves 12

INGREDIENTS
1 cup sugar for caramel
1 1/2 cups peeled and slivered almonds
3/4 cup sugar for flan
10 eggs
1 3/4 cups orange juice
Grated zest of an orange
2 tbsp quince liquor, or Grand Marnier, optional

TO PREPARE
Preheat the oven to 360 degrees.

In a pan, heat the cup of sugar over low heat until it achieves the consistency of caramel. It takes a while, but don’t leave it unattended and move the pan as it begins to melt. Once it looks like caramel and is melted, decide how dark and strong you want the caramel to be. The lighter the color of the caramel, the lighter flavor. But be careful because if it gets too dark it can taste bitter and can burn quickly. Take it off the heat and pour it into the bottom of a flan or round tube mold or into 10 individual custard cups. Do so quickly, since caramel hardens fast.

Place the almonds and remaining sugar into the blender or food processor and finely grind. Add the orange juice, orange zest and blend. Add in the eggs and quince liquor or Grand Marnier and puree until combined. Pour the flan mixture on top of the hardened caramel in the molds.

Place the molds in a hot water bath in a deep baking pan. Make sure the water comes up to about half the height of the molds and that the water is very hot. Slide the baking pan with the molds into the oven. Bake 50 to 55 minutes, or until a toothpick inserted in the middle of a flan comes out clean. When ready, take them out of the oven, out of the water bath and allow to cool.

If flans will not be eaten on the same day, they can be covered and refrigerated, for up to a week. Before unmolding, you can place the molds in a container with very hot water for 5 to 10 seconds, so that the sugar will melt a bit, and help the flan come out. You can also run the tip of the knife around the rim of the flan. Then turn the flans onto a plate, but wait a bit until most caramel pours on top of each flan.


CHILORIO BURRITAS
Burritas de Chilorio
Serves 8

INGREDIENTS
3 pounds boneless pork (butt, shoulder or loin with some fat on!) cut into 2″ chunks, or substitute for chicken
1 1/4 cup fresh orange juice
1 1/4 cup water
1 teaspoon kosher or sea salt
5 dried ancho chiles (about 55 grams), tops and seeds removed
1 1/2 cup of the chile soaking liquid (see below)
1/2 cup white onion, roughly chopped
4 garlic cloves, peeled
1/2 cup fresh parsley leaves
1 teaspoon dried oregano
1/4 teaspoon ground cumin
1/4 teaspoon ground black pepper, or to taste
2/3 cup cider vinegar or distilled white vinegar
3 tablespoons vegetable oil
1/4 teaspoon kosher or sea salt, or more to taste
Flour tortillas, warmed, optional

TO PREPARE
Place rinsed meat chunks in an extended heavy pot. Barely cover with the orange juice and water, add a teaspoon of salt and set over high heat. Once it comes to a boil, bring the heat down to medium and let is simmer for about 40 to 45 minutes, or until most of the liquid has cooked off and the meat is thoroughly cooked, and has rendered most of its fat.

Meanwhile, remove the stems from the chiles, make a slit down their sides and remove their seeds and veins. Place them in a bowl, cover them with boiling hot water, and let them sit and rehydrate for about 15 minutes. Place the chiles and 1 1/2 cups of their soaking liquid in the blender along with the onion, garlic, parsley, oregano, cumin, black pepper, vinegar, and puree until smooth.

Once the meat is ready, place it in a bowl along with any remaining cooking broth. Once it is cool enough to handle, shred it with your hands or using two forks.

In the same pot, heat oil over medium heat. Pour in the chile sause and let it season and simmer for 4 to 5 minutes. Toss in the shredded meat along with any of its remaining cooking broth. Sprinkle 1/4 teaspoon salt and let it cook, stirring often, until the meat has absorbed most of the chile sauce, which will have thickened, seasoned and changed color to a much darker tone. It will take about 20 minutes. Taste for salt and add more if need be.

Serve with warmed flour tortillas on the side. If you wish, spoon chilorio on tortillas and roll them into burritas or burras. They are wonderful with refried beans and Mexican avocado or guacamole on the side as well.


November 12, 2010

They go hand in hand, Autumn and Pumpkins.

In the US, I see them scary faced on Halloween, and then, sweetly dressed as pumpkin pies for Thanksgiving. Yet to me, one of their best impersonations is as Calabaza en Tacha: Pumpkin cooked in a Piloncillo Syrup.

Craving Tacha, I paired two things: The pumpkin I saved from my boys’ Halloween makeover and my new orange flamed French Oven.

It was a matter of time. The French Oven needed a sweet Mexican ride to become baptized in my kitchen.

Continue reading You have a Pumpkin? Turn it into Tacha!

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